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
This salad is a stunner and it’s delicious and easy to make. Everything can be made ahead of time too so it’s great for entertaining. Each ingredient in this salad works together: the toasted walnuts give a great crunch and nuttiness, the basil is bright and fragrant, the feta is salty, and the beets are sweet. I drizzled a little garlic infused olive oil to finish it off but regular will work too. It’s so good – you can’t beat this one as a light salad or start to a meal (sorry, couldn’t help myself!).
1 large golden beet
Small handful of toasted walnuts
Olive oil (I used garlic infused but regular is delicious too)
Maldon sea salt
Roast the beet in a 400F oven for an hour or until you can easily insert a knife. Allow for it to cool while you prep the other ingredients.
Toast walnuts in a dry pan over medium heat until they turn golden brown.
1 Large bunch basil (4 handfuls of leaves), washed clean and dry off excess water
1 large clove garlic
1/4 toasted pine nuts
Juice of 1/2 lemon
In a dry pan over medium heat toast pine nuts until they start to turn golden brown.
In a food processor add the basil, garlic, pine nuts, lemon juice and mix it while adding the olive oil in a stream until it comes together into a paste/thick sauce consistency. Add salt/pepper to taste.
Meanwhile, back to the golden beet. Once cool – peel the outer skin and then slice using a mandolin if you have one or cut very thin with a knife. Arrange slices on a plate in a single layer slightly overlapping. Using your artistry dollop pesto to your liking then sprinkle crumbled feta, toasted walnuts, and Maldon sea salt flakes, and lastly drizzle with olive oil.
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 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.