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Spring is here, and I’m thrilled! We’re just starting to see green grass again. I’m daydreaming of warmer days and picnics in the park. Sunshine, tulips, asparagus, Claritin—I’ll take it all.
Below, you’ll find a list of what’s in season this month, and a few links that I’ve been wanting to share with you (including a few affiliate links). Cheers to April!
The post What to Cook This April appeared first on Cookie and Kate.
Well, I finally did it—feast your eyes on these grain-free, nut-free vegan chocolate chunk beauties!! Whew. Nicole and I, along with a couple bonus mama testers (shout-out to Cynthia and Jen!), teamed up to test about 25 batches of cookies these past few weeks! High fives all around. I couldn’t do it without these amazing ladies.
Over the years I’ve been asked so many times to develop grain-free vegan cookies…and nut-free vegan cookies…and grain- AND nut-free vegan cookies! Haha. So you know what I did? I created grain-free and nut-free vegan cookies. It wasn’t easy, but the journey was rather delicious. These cookies have actually been in the making for a couple years as I went back to an old grain-free cookie recipe that I started developing and then forgot about. Score!
This recipe uses cassava flour, which is a grain- and gluten-free flour made from yuca with good binding properties and a neutral flavour. I wanted so badly to share a swap for the cassava flour (as I know it’s not a common ingredient), but I’m just not quite there yet—although I have been experimenting with arrowroot starch as an option! Stay tuned. So today, instead of a flour swap, I thought I’d share some other allergy-friendly OSG cookie recipes that might suit your needs in the list below. I’ve also included suggestions for where to find cassava flour within the recipe itself.
If you don’t have cassava flour on hand and still want to make some cookies (of course you do!), here are some of my nut- or grain-free vegan choco chip cookie options:
Nut-free vegan cookies:
Grain-free vegan cookies:
Gluten-free vegan cookies:
Any faves out there? I’d like to think there’s something for everyone. :)
Let baking season begin in 3…2…1…GO!
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4.9 from 8 reviews |
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I’ve had so many requests for a grain- and nut-free version of my popular vegan chocolate chip cookies and I’m so happy to have one to share at long last. These delicate cookies are light as air and use sunflower seeds (both in butter and ground form) to create a rich and “nutty” cookie. Sometimes sunflower seeds can lend a bitter flavour, but these cookies have a mellow and pleasant taste! I also use cassava flour, which is a grain- and gluten-free flour made from dried yuca. I’ve found it has good binding properties and a neutral flavour for baking. You can purchase it on Amazon or find it in some health food stores. It’s very important to follow the instructions exactly as written as these cookies are sensitive to even small changes. This recipe is adapted from my Jumbo Chocolate Chunk Cookies.
* The sunflower seed butter should be 100% sunflower seeds without any added sugars or oils. I use Organic SunButter. Be sure to stir the sunflower seed butter before measuring and avoid using the dry/hard butter at the bottom of the jar. If using thicker seed butter, the cookies won’t spread as much when baking.
** If your coconut oil is hard as rock, you can melt it over very low heat and then cool before using. Avoid using warm coconut oil as it’ll melt the chocolate chips.
*** Cassava flour can be a bit tricky to locate. Your best bet is to buy from an online retailer (such as this one on Amazon) or a natural food store.
**** To make ground chia seed, add seeds to a high-speed blender or coffee grinder and blend/grind on high until a flour forms. An equal amount of ground flaxseed also works in place of chia, but it will yield a thicker cookie. I prefer using ground chia. Leftover ground seeds can be stored in the freezer in an airtight freezer bag for future use.
When you live in a household that’s favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and I’ve even been known to wrap it up and take it on the road.
I love a good breakfast egg sandwich but anytime I’m out and about, my options are limited. This little breakfast treat is usually geared towards meat-based meals and so over the years, I’ve experimented with many different veg-heavy alternatives. Enter this avocado egg sandwich!
I’ve loaded this sandwich up with a hefty amount of vegetables, hummus, and a solid sauce to bring it all together. Not much is missing, making this my kind of breakfast.
One of the reasons I wanted to share this particular recipe: the kale sauce. I posted this omelette a few weeks back and this is a perfect example of having one sauce across a few different meals. This kale sauce is vibrant and the perfect way to add greens to this sandwich without having a pile of leafy greens.
I will say, the tarragon in the sauce isn’t for everyone. Feel free to use whatever kind of sauce you might like. A variation of pesto is always nice or experiment with other types of flavorful sauces.
When it comes to sandwiches, hummus is up there with mustard as an every-day kind of thing. I’d happily lather it on almost every sandwich I eat. It’s also a great way to experiment with different flavors. Make a harissa, beet, or herby hummus to use on sandwiches and grilled cheeses.
Obviously the egg is the issue here but you could easy drop the egg and have a delightful veg sandwich. I've also been playing with the idea of adding a tofu scramble to the mix!
Finally, the most important part: the vegetables. This avocado egg sandwich is perfect for any kind of seasonal vegetables. In the summer, use roasted tomatoes or grilled squash. In the spring, pile it high with fresh or sautéed greens.
[tasty-recipe id="38002"] continue reading
The post Avocado Egg Sandwich with Hummus appeared first on Naturally..
My first boss used to joke that I’d probably be happy on a diet of mostly baby food. He said this because of my obvious love of mushy-textured foods, which I snacked on constantly at work: refried black bean dip, nut pate, and hummus. Especially hummus.
My love of mush hasn’t budged as the years go by. If anything, it’s gotten deeper. I love not just mushy dips, but also mushy porridge, soft/mushy grain dishes, smashed beans, and mushy soups and stews. This is especially true when it comes to puréed soups: the thicker the better, which means the texture sometimes walks a pretty fine line between soup and mush.
This creamy roasted garlic and chickpea soup isn’t offensively thick or mushy, and the addition of tender greens gives it some texture contrast. But it does have that thick, puréed texture that I love so much, and since the base is roasted garlic and chickpeas with a touch of lemon, it’s not so different from hummus soup. I’ve just given it a slightly fancier name 
The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the first time I made the soup, I only used one head of garlic. I liked the flavor, but I thought it could easily do with double the roasted garlic. Roasted garlic has none of the kick of the raw stuff, and in fact it gives this soup a mellow sweetness. If you’re very sensitive to garlic, of course, feel free to reduce the amount, but if your garlic heads are medium or small, I suspect you’ll find that two of them is just right.
Otherwise, the soup is super simple. Roasting the garlic is actually the most time-consuming step. Once that’s taken care of, you just sauté some chickpeas and onion, add broth and salt, and blend it all up. Here’s how it comes together.
Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you’re ready to blend.
When I first made the soup, it was in the middle of a week of seasonal peaks and valleys temperature, sunny days and drizzle. I enjoyed it for many lunches with a hunk of homemade sourdough and a little salad. It felt like the perfect transition meal between winter and spring: still hearty enough to be warming and grounding, thanks to the chickpea base, but the puréed texture, spring greens, and burst of lemon made it feel fresh, too.
I could imagine making it again very soon, as New York continues to ride the customary April weather. And although I love the chickpeas here, I’m also eager to try it with some white beans.
Wishing you an easy transition between seasons this week, and I’ll see you back here for the usual roundup on Sunday.
xo
The post Creamy Roasted Garlic & Chickpea Soup appeared first on The Full Helping.
Serves 4
Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if you’d like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like “It’s fried rice for dinner/breakfast/elevensies!” and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google “lollipop kale.” OMG.
Hi friends! How’s the day treating ya? The week is off to a pretty great start. Yesterday, I had breakfast with a friend and taught a spin class later that evening, and today, I have two podcast interviews. The show will be back the week of June 3 and I have so many fun and informative episodes headed your way.
[The decaf almond milk latte at Cartel is my fave]
Lunch was a huge smoothie and piece of sourdough,
and for dinner, we had this shrimp pasta with sautéed zucchini and bell peppers. I just sautéed the shrimp with butter, garlic, lemon zest, and a little parmesan, and served it with angel hair noodles. It was one of this easy and super quick dinners that the girls loved. They’re huge fans of anything with shrimp right now.
(Our kitchen lighting at night is gorgeous, I tell ya)
For today, I have a random question for you: if you went back to school or chose another profession, what would you do?
I’ve thought about going back to school for years now. While I don’t think it’s going to be anytime super soon – there’s kind of a lot happening behind the scenes – I often daydream about the time when it happens. It’s funny because in college, I always thought it was “so cute” when “old” (old = 30+) people were in my classes. Like, “Oh, there’s Jan, raising her hand to show she knows the answer for every question.” And one day that will be me lol.
I finished half of my MBA in Valdosta (my Bachelor’s is in Finance from the U of A) and to be honest, right now, I don’t really see myself finishing it. What would I do if I had my MBA? Probably what I’m doing right now: running my own business, but with enhanced skills and knowledge under my belt. I thought it would be fascinating to go back to school to be a Physical Therapist, or possibly go to acupuncture school. Those are my top two right now. If you could go back to school for anything, and time and tuition didn’t matter, what would you do?
I’m excited to read these comments!
Have a wonderful day.
xo
Gina
Heads up: there is a HUGE Beautycounter sale happening right now!
It’s 15% off the entire site for friends and family. If you’ve been wanting to try Beautycounter, this is your chance! You can also take a skincare quiz here to find which regimen works for you!I highly recommend the overnight peel, the dew skin, the #1 brightening oil, the charcoal mask, the brow gel, and any of the lip products. I wear the color intense lipstick or a lipgloss every day. Also, with summer on the way, we have awesome sunscreens with clean ingredients. The sunscreen stick is the perfect size to stash in your purse! Check out the full sale here and email me or comment below if you have any questions.
The post What would you do? appeared first on The Fitnessista.
My very first vegan Instant Pot recipe is here! I finally took the plunge and purchased an Instant Pot after being on the fence about whether I wanted a new appliance to take up real estate on my counter (it would have to fight for space next to the kids’ piles of artwork, after all). Thanks again for the Ask Angela weigh-in back in February. I’m usually suspicious of new trends and like to wait a good while before I take the plunge, but I’m loooving it so far. I had totally underestimated how nice it is to put the lid on a recipe and walk away! But this same convenient feature also makes it challenging to develop recipes because you have ONE SHOT to get the cook time/pressure correct. No big deal. This curry took over 10 trials to get perfect…I changed up the flavours, cook time (6 minutes, 5 minutes, 1 minute, 4 minutes…ahh!), liquids-to-solids ratios…you name it, I tweaked it! Nicole and I love a challenge, though, so it’s been fun figuring it out and I do think we’ll get quicker as we go.
I had a stovetop pressure cooker back in the day and that thing used to scare the bejesus out of me with all of its rattling and clanking around. So the first two times I cooked with my new Instant Pot, I handed Eric a wooden spoon and instructed him to release the steam while I hid. I’m not proud, but hey, at least I’m now doing it myself! It’s really not that bad at all, and it feels so much safer than my old stovetop pressure cooker ever did.
Don’t worry if you don’t have an Instant Pot, though! I got yo’ back. We’ve tested this curry on the stovetop as well because I want everyone to be able to make these easy recipes at home! I haven’t had a chance to test this curry in a slow cooker yet, but if any of you do, could you please leave a comment and let us know how it goes? The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. It couldn’t be easier! Of course, I wouldn’t call this an authentic Thai curry by any means, but it’s delicious and comes together quickly on those busy weeknights.
Anyway, if you have any questions about this recipe or the Instant Pot in general, please fire away below! If I can’t answer your question, maybe someone else can help by chiming in with their experience.
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4.9 from 62 reviews |
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I love the soft, stew-like texture of this spicy curry and how serving it over a cup of fluffy rice lends just the right amount of chewiness! This dish is one of those crave-worthy comfort foods that I reach for again and again. I created this recipe out of a need for more go-to pantry dinner options that take advantage of my speedy new Instant Pot electric pressure cooker. Not to worry if you don’t have one, though—follow my directions in the tip below to make this curry on the stovetop instead. It’s important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipe's directions (steps 1 and 2) have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice. This recipe is adapted from my 8-Minute Pantry Dal.
* The canned diced tomatoes that I use are quite "soupy" and liquid-y. If your can seems to be on the low end of the liquid content, I would recommend adding a 1/2 cup of water to this recipe before cooking.
** I love this Thai Kitchen Red Curry Paste—it’s shelf stable and comes in a small glass jar. You can often find it in the international cuisine aisle of grocery chains.
*** Dried flaked onion is less concentrated than onion powder. Onion powder will work as a substitute if that's what you have on hand, but I would suggest using a smaller amount (around 1/2 teaspoon) as it’s more flavourful.
STOVETOP OPTION: Not to worry if you don't have an Instant Pot as this recipe works great on the stovetop too. Simply add all of the ingredients except the kale (or chard, if using) to a large pot, stir, and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes (adding the kale/chard during the last 10 minutes), until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it sticking to the pot. Follow directions #5 and #7.
Note: Cauliflower amount has been changed from 2 1/2 cups to 2 cups as of Sept. 25/18.
At long last I’m able to give you a bit of an update on my recent health struggles! If you’re catching up, read this post and this post (and the comments) first.
Well, where did we leave off? To start, I’m so thankful to have found a great naturopath after not having an overly helpful experience earlier in the year. I’ve been struggling with my symptoms on and off for years now, so it’s been a huge relief to finally get some answers! Slowly but surely I’m starting to feel like a new person. My recent tests showed that my hormones are a hot mess…estrogen is too high, my morning cortisol is way too low (hello, feeling like a zombie even after a decent night’s sleep), and one of my thyroid hormones is also too low. My doctor had suspected many of these results based on my symptoms, but it was interesting to see them on paper! I’m definitely no expert on this stuff, but I learned that when one hormone is off, it can impact another…and on and on the cycle goes, often throwing your entire system out of whack in the process. I felt such relief knowing that how I was feeling wasn’t just in my head all this time.
It’s so easy to push through feeling awful, blaming your symptoms on other things. I can’t even tell you how many times I told myself that I felt like crap because I was a new mom, or I was nursing and up in the middle of the night, or I was working out too hard (or not enough), or I wasn’t taking my vitamins, or my diet wasn’t balanced, or I was just feeling anxious about changes in my life. Some of those things may have been part of the issue, but I overlooked the real possibility that something beyond my immediate control was at work.
Dear self: it’s okay to ask for help.
Speaking of which, my biggest regret is that I didn’t get help for my symptoms sooner. It’s easy to put off, especially when Dr. Google is at your fingertips. Everyone would tell me how important it is to take care of myself while raising two young kids, but most days I just pushed it aside and tried to rely on the fact that I am a generally healthy person who eats well and exercises. My mom and Nicole were the ones who finally pushed me to get help…we all need those people in our lives who look out for us! Sometimes you have to learn the hard way, but I’m grateful for this lesson and wake-up call. I may have ignored my body’s messages for quite some time, but once I commit to something, I’m all-in, and I’ve been such a good “student” these past few months!
Taking the time to heal has set me back on some career goals this year, but sometimes there’s no better goal than good health. I actually can’t think of a better way to celebrate OSG’s upcoming 10-year milestone than circling back to my journey to health, which is the reason I started my blog! It’s just another reminder that our journey is always changing and evolving over time.
I’ll try to update you again as soon as I have more to share, but in the meantime if you have any questions, or would like to share your own experiences, I would LOVE to read them below.
Oh, and I should probably mention this recipe before I go! My naturopath recently encouraged me to add more green tea to my diet, and this has been my go-to mix. I had requests for the recipe after sharing it on Insta Stories last week, so I decided to put it up on both the app and blog! I hope you’ll find this warm, creamy matcha blend as calming and gently energizing as I have.
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4.5 from 6 reviews |
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You know when you wake up on a chilly morning and need a hot drink now? Well this is my go-to on fall and winter mornings (or afternoons!) when I want a change from coffee. The thought of this smooth, warm, creamy drink seriously lures me out of my cozy bed. I love how effortless this recipe is, especially on those half-awake, barely functioning mornings (just make sure you’re alert enough to operate a blender with hot liquid!). I love matcha green tea powder because it delivers calming, jitter-free energy as well as powerful antioxidants. Be sure to see my Deluxe Version in the Tips section below for a more decadent way to make this beverage—when I want an especially comforting treat, I’ll forgo the water and only use canned coconut milk.
* If using already chilled canned coconut milk, add an extra 1/3 cup (80 mL) hot water to ensure your blend is hot enough (nobody wants lukewarm tea, if you know what I mean!). Be sure to stir the coconut milk before measuring.
** My preferred brand of matcha powder is DoMatcha Organic Summer Harvest Matcha Powder.
Deluxe Version: Heat 1 cup (250 mL) canned light coconut milk on the stovetop over medium heat, watching closely to ensure it doesn’t boil over. Once it starts to simmer and froth, immediately remove it from the heat. Add this to the blender along with the matcha powder (and maple syrup, if using). Follow steps 4 and 5 above and enjoy your extra-creamy tea!
