These cookies are full of chocolatey goodness and no dairy, gluten, or added sugar (aside from the chocolate chips).
1 banana, mashed
3 Tbsp of water
1/2 cup quinoa flakes
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup hemp seeds
1/4 cup cocoa powder
3 Tbsps almond butter
1 tsp ground cinnamon
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Mash the banana in a medium sized mixing bowl with the water and add all of the other ingredients. Mix together until evenly combined. Roll into 2 inch balls and place on a parchment lined baking sheet. Lightly press cookies to flatten on the cookie sheet. Bake for 15 minutes.
I am loving this vegetable based hummus! This is the first time I’ve tested out this idea and I will definitely be trying different combinations of ingredients, spices, and fresh herbs. This works nicely as a nutritious dip, side dish or even a sauce/topping. I did not add any tahini but you could add some for a creamier texture.
1 head of cauliflower, chopped into evenly sized pieces
4 cloves of garlic, smashed and skins removed
1/2 cup water
Juice from 1/2 a lemon
4 Tbsp olive oil (plus more for adding when blending)
1/4 tsp paprika
On a baking sheet mix the cauliflower, 2 Tbsp olive oil, garlic cloves, and a few pinches of sea salt until evenly coated – add to a 425F oven and roast for 25 minutes or until soft and browning. Allow to cool slightly before adding to a food processor along with the water, lemon juice, paprika, 2 Tbsp olive oil and a few pinches of sea salt. Blitz the cauliflower while slowly streaming in additional olive oil for the hummus to come together in a thick consistency. (You can add more water if you prefer a thinner style hummus). Taste the hummus and season accordingly with more salt or paprika. You can also add cayenne pepper for a touch of heat.
Despite the fact that I spend a lot of time at Whole Foods because I sell products to them, I still get very excited to visit their stores and wander the aisles. This is especially the case on a Saturday when I’m not in NYC and the aisles are twice as wide and demos are happening at every turn. I was visiting a newly opened store in Alpharetta, GA last weekend with my friend Karen and we tasted the most amazing rice pudding. I am not even a rice pudding person but this one really won me over. It’s rich and creamy AND gluten and dairy free! I am sharing the original recipe here but I swapped out the sugar for maple syrup and only used half the amount which was still sweet enough for me. There are endless flavor combinations with other fruits, nuts, and seeds – let me know what you come up with! Ingredients: 4 Tbsp shredded coconut 1/2 cup Arborio rice 2 cups water 1 (13.5oz) can of coconut milk (I used the light kind) 1/2 cup sugar (I used 3 Tbsp maple syrup) 1/4 tsp sea salt Zest of 1/2 lime (plus a bit extra for garnishing) 1 ripe mango, diced 2 Tbsp pistachios, chopped Toast the shredded coconut in a dry pan over medium heat until it turns golden brown (2-3 minutes) and set aside. In a pot combine the rice, coconut milk, water, sugar, and salt and bring to a boil. Then lower the heat and simmer stirring occasionally for 35-40 minutes. The rice is ready when it becomes soft and reaches a thick and creamy pudding-like consistency. Remove from heat, add the toasted coconut and lime zest. Garnish with the mango, pistachios, and extra lime zest to serve. Serves 4. Enjoy! xo
Lettuce wraps are so versatile and you can use any variation of fish, meat or veggies. For these I used shredded chicken, julienned cucumber, and carrot. To add a huge punch of flavor I drizzled with a ginger almond butter dipping sauce. These are so tasty and they don’t look too shabby either.
Boston lettuce leaves
Cooked chicken, shredded
1 Carrot, julienned
1/3 English cucumber, julienned
A few cilantro leaves
For the Almond Butter dipping sauce:
1 Tbsp finely grated ginger (I recommend using a microplane)
1 clove of finely grated garlic (again, I recommend a microplane)
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp Almond butter
1 Tbsp water
1/2 Tsp toasted sesame oil
Pinch of red chili flakes (optional)
First make the dressing so all of the flavors have time to blend together. Add all ingredients for the almond butter dipping sauce to a jar with a lid and when lid is firmly tightened shake to incorporate all ingredients.
Next assemble the lettuce wraps: on one lettuce wrap add the carrots and cucumber then shredded chicken. Drizzle with the dipping sauce and finish by topping with fresh cilantro leaves.
Roasting in coconut oil adds a deliciously subtle hint of coconut and this works so well with broccoli. I’ve added some to this lunch bowl along with salmon, quinoa, and treviso leaves (a type of radicchio). This is simply dressed with lemon juice and Maldon sea salt flakes and black pepper.
1-2 cups broccoli florets
1/4 cup cooked quinoa
1/2 cup cooked salmon
A few treviso leaves
2 Tbsp coconut oil
Juice from 1/2 a lemon
Maldon sea salt – season to taste
Black pepper – season to taste
Mix coconut oil and broccoli florets on a baking sheet so they are evenly coated and season with salt and pepper. Roast in a preheated 425F oven for 10 or so minutes (until starting to brown and broccoli is cooked thru). Add to your bowl along with the quinoa, salmon, treviso and season with lemon juice and salt and pepper.
*Note: if your coconut oil is still solid you can place jar in a bowl of hot water and it will melt right away.
When you crave soup but don’t have time to put together a big pot try this for a bowl in minutes. I boil water, add to my soup bowl with bouillon cubes, and while the bouillon cubes dissolve I add steamed veggies, leftover chicken, leftover quinoa, or anything else on hand. I also always have frozen chopped kale and frozen organic edamame in the freezer which work perfectly as well.
Here are my ingredients for this soup bowl.
2 cubes bouillon (I use this one)
1/4 cup chicken – shredded
1/4 cup steamed broccoli
Steamed bok choy – 1 bulb
1 chopped carrot
1/4 cup quinoa
Few cilantro leaves
Small handful frozen organic edamame
Add salt to taste
Boil water, add 1-2 cups of boiled water to a soup bowl with 1-2 cubes of bouillon. Stir together to help the bouillon dissolve in the water. Add everything else and enjoy!
Steamed broccoli gets super tasty with a simple lemon tahini dressing. This makes a great side dish or you could add some roasted or grilled chicken or fish for a helping of protein.
1 head of broccoli cut into even sizes (I love the stalks too – cut into the same size as florets for even cooking)
1-2 Tbsp of tahini
1 Tbsp of water
Juice of half a lemon
Few pinches of Malton sea salt
Few pinches of red pepper flakes (optional)
Steam broccoli in whatever contraption you have until the broccoli is cooked thru but still has some bite to it.
To make the dressing – mix tahini, water, and lemon juice together and season with the salt and red pepper flakes.
Some of my favorite meals have come transforming leftovers into a completely new dish. The spiced roasted carrots and cauliflower from the last post are great in a salad, added to an omelette, or in this case blended into a creamy soup. I love my low sodium vegetable bouillon cubes and with a cup of boiling water and my immersion blender I had everything I needed to make this delicious bowl. You can control the consistency by adding as much or as little broth as you like. The spices from the vegetables were the perfect amount of seasoning but you can adjust salt and pepper if needed.
I love Bobby Flay’s restaurant Gato and this recipe is inspired by his roasted carrot dish. I simplified the method and slightly altered the ingredients but it still has that Spanish flavor from the spices and makes for an amazing side dish that would pair perfectly with a roast chicken, grilled fish, or simply on its own.
For the yogurt dressing:
1/2 cup Greek yogurt
2 tsp harissa
1 tsp olive oil
few pinches of lemon zest
few pinches of Maldon sea salt
Mix all ingredients together and allow to sit in the fridge so the flavors develop.
For the roasted spiced vegetables:
3 carrots, peeled and chopped into coins
3 parsnips peeled and chopped into coins
1/2 head of cauliflower chopped into florets
A few garlic cloves, smashed
Olive oil (a few tablespoons)
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground mustard seed
1/4 tsp ground fennel seed
Few pinches Maldon sea salt
Preheat oven to 425F. Place cut veggies and garlic on a baking sheet (one large or split between 2 small – you don’t want the veggies to be crowded as they bake). Drizzle a little olive oil over the veggies – just enough so they are all lightly coated and won’t stick to the baking sheet. Then in a bowl measure out all of the spices and a few pinches of the sea salt. Throw in all of the veggies into the bowl with the spices and mix until evenly coated. Place veggies in the oven and roast for 30 minutes or until they are nicely browned and cooked through. I recommend checking on them halfway thru and mixing them around with a spoon on the baking sheet to ensure even cooking.
Serve with a dollop of harissa yogurt sauce.
I am REALLY excited about this recipe. I have a major sweet tooth and I’ve been doing lots of browsing online to find something that would give me my fix. I was inspired to try a recipe from @talesofakitchen. The recipe is so simple and I made a few modifications that turned out deliciously well! I still can’t believe that there is no dairy or egg in this recipe – banana is a great binder. Who knew!? I love a salty/sweet combo so I omitted the sweetener and added sea salt, vanilla, almond extract and hemp seeds. I also added some almond butter for extra richness. The result is a saltier, richer, moister cookie with only the subtlest hint of banana. The chocolate chips add just a touch of sweetness.
A few notes: I’d never used quinoa flakes before and you can find them in the cereal aisle among the oats and porridge (at least that’s where my Whole Foods Market kept it). The sweetness from the chocolate chips was enough for me but if you like it sweeter feel free to add something. The original recipe can be found here.
Makes 15 cookies
1 ripe banana, smashed
1 cup quinoa flakes
1/3 cup ground almond
1/3 cup ground flax seed
1/3 cup hemp seed hearts
3 Tbsp almond butter
1/3 cup dark chocolate chips (more or less depending on your preferred batter/chips ratio)
1 tsp cinnamon
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp sea salt
Preheat oven to 350F. Mix everything together in a bowl and roll into 1-2 inch balls. Place on a parchment lined baking sheet and press each ball to flatten slightly. Bake for 15 minutes in a 350F oven. These do not rise so you don’t have to worry about them melting into each other on the baking sheet.