This dish is just screaming FALL! And who doesn’t love Fall? Boots, scarfs, leaves and squash. Out of all the squash in season at the moment Delicata is one of my favorites (along side spaghetti squash) due to it’s amazing flavor and easy preparation. The skin on this squash is edible so no need for peeling or scraping. Just rinse, roast and enjoy. This recipe makes the perfect side dish or can be served over quinoa or raw spinach to make a bowl or salad.
3 delicata squash (I cook for 3 people so I prepared 1 per person)
I can’t think of another vegetable as versatile as cauliflower, can you? It’s one of my favorites. One of those veggies I never get sick of because it can be dressed so many different ways and compliments every flavor imaginable. My flavor of the week is sesame!
Cauliflower is a cruciferous vegetable that is high in antioxidants and anti-inflammatory compounds. It’s also a great source for vitamin C and K. Unfortunately, vitamin K deficiency is becoming more and more common these days, so eat up! No, really, you can eat up because cauliflower is known to be low in calories as well. But who is counting anyway?
This recipe is made to be flexible. It can be served over rice, quinoa, or served by itself. Since cauliflower is high in filling fibers I prepared my cauliflower by itself as a main dish using 1/2 of a cauliflower per person.
Preheat your oven to 400 degrees. While your oven is heating up, cut the cauliflower into florets. Dice the garlic and onion and chop up your pepper. Mix the garlic, onion, pepper, and cauliflower together with just a touch of coconut or avocado oil to coat. Sprinkle with salt and pepper and pop in the oven. My favorite way to roast anything is in a cast iron. If you don’t own a cast iron, a sheet pan will do. Bake for about 20 minutes. While your cauliflower is roasting, it’s time to whip up our sesame sauce. Whisk all your wet ingredients together and pour over your cauliflower. Toss lightly and bake for another 7-10 minutes. The timeframe can vary with the size of your florets. The bigger you cut them, the longer they will take to roast. Once your cauliflower is finished roasting, take out of the oven and top with green onions and sesame seeds.
1 head of cauliflower cut into florets
2-3 garlic cloves, chopped
1 yellow onion, diced
2 bell peppers, red, yellow, or orange
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons of liquid or coconut aminos
2 teaspoons maple syrup
1 teaspoon Sriracha
Dash of salt and pepper
** If you want to make your sauce thick, more like a glaze add 2 teaspoons of arrowroot or non gmo cornstarch **
Preheat your oven to 400
Toss your cauliflower, garlic, onion and pepper in a touch of coconut or avocado oil, just enough to coat your veggies
Roast in cast iron or baking sheet for 20 minutes
Drizzle the sauce over your veggies, mix around
Roast for another 7-10 minutes
Remove from the oven and top with green onions and sesame seeds
I had the most satisfying dinner last week and I just have to share it with all of you! Spinach & Chickpea tikki masala with cauliflower rice is all the rage. This dish is thick, creamy, flavorful, and aromatic. I might be a little biased though, I really love anything with coconut milk in it! This recipe is Vegan and gluten free but unfortunately not paleo due to the chickpeas but I am confident that if you wanted to leave the chickpeas out and add some extra veggies this recipe would still be amazing.
First, I would get the masala going that way you give it time to simmer while making your cauliflower rice. Start by sautéing your onions, garlic, and fresh ginger in coconut oil. Then, toss in your spices and mix around for about a minute. Mix in diced tomatoes, coconut milk, and chickpeas. Let simmer for about 15-20 minutes. You want to wait until the very last minute to throw in your spinach since greens wilt quickly. Cover and let simmer for 20 minutes. While that is working, grab your cauliflower and cut into florets. Pulse in your food processor until it looks like chunks of snow. Sauté and serve.
2 tablespoons of coconut oil
4 garlic cloves
1 inch knob of fresh garlic
1 tablespoon of garam masala
2 teaspoons of cumin
2 teaspoons of coriander
2 teaspoons of paprika
1 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (1/2 teaspoon if you like a little kick)
2 1/2 cups of chickpeas (1 cup of dried chickpeas expands to 2/12 cups when cooked)
28 oz can of diced tomatoes
15 oz can of full fat coconut milk
Salt and pepper to taste
2 big handfuls of spinach
Fresh cilantro and green onions for topping
Add 2 tablespoons of coconut oil to your pan
When coconut oil melts add diced onion and sauté for about 4 minutes or until translucent
Toss in your chopped garlic sauté for an additional 2 minutes
Add your grated fresh ginger and all your spices while stirring well
Throw in your chickpeas and mix around until they are all coated with your spices
Mix in can of diced tomatoes, coconut milk and squeeze of lime. Stir, cover and simmer for about 15-20 minutes. This is when you start prepping your cauli rice.
Add spinach and salt & pepper to taste, stir and top on your rice
Hopefully when your Masala was simmering you were getting your cauliflower rice ready.
Cut Cauliflower into florets and place into your food processor and pulse until your cauliflower is broken up into smaller pieces (looks like cauliflower snow)
Add your cauli rice to a warm, oiled pan and sauté for about 7 minutes while continuing to stir. Add a dash of garlic powder and salt and pepper to taste.
When Cauliflower rice is at your desired texture, plate with Tikki Masala and top with fresh cilantro and green onions.
School is back in session, and my son is now a third grader. The time sure does fly! I absolutely love his school, they work towards being a zero waste school and encourage parents to pack zero waste lunches! This is great because it also encourages healthy lunches and snacks to be packed for students since most of the nutritious foods don’t come in wrappers and packages. Last year I did a decent job at packing a zero waste lunch but I did sneak in the occasional granola bar or Justin’s peanut butter packet every once in a while. Since there is always room for improvement, this year I am going to do a better job.
When my family and I visit Santa Cruz we always go to one of our favorite coffee shops in town, Verve Coffee Roasters. Along with their coffee they have the most delicious vegan & gluten free date bars there. So I am going to mimic those and add a couple of other ingredients that I know my son will enjoy. I am wrapping them in compostable parchment paper in hopes my son will fold the paper up nicely and bring back to me for reuse… but who are we kidding he is an eight year old boy. If the paper doesn’t come back for reuse at least he knows to put it in the compost at school.
This recipe is so easy and quick with just 5 ingredients and no baking involved. This recipe is vegan and gluten free, you can make them grain free/Paleo if you leave the oats out and add more cashews! Just toss those dates and apricots in your blender or food processor for about one minute just to get a little head start. Then simply add the rest of your ingredients in and blend for about another minute, maybe even less. Just make sure everything is chopped and mixed well together. Then flatten the mixture out and cut them into desired shape and sized. I cut mine into squares to make 6. Wrap them up in parchment and they are ready for healthy and eco friendly on the go snacks.
2 cups of pitted dates
1 cup diced apricots
3/4 cup oats
1 tablespoons chia seeds
Add dates and apricots to food processor blend for 30-60 seconds
Add the rest of your ingredients to the food processor blend until all ingredients are finely chopped and mixed well
Flatten, form and cut into desired shapes and sizes
Wrap in parchment paper or portion out in reusable bags and enjoy on the go
It is not too good to be true, I promise! My family loves soup, in fact, I could probably eat soup everyday, so this hack has really helped me in many ways… Saves me money, I have broth made from fresh organic ingredients with no preservatives and helps food waste and reduces trash.
All you need is a gallon sized freezer bag, preferably reusable. I got mine from Blue Avocado or a Tupperware you are willing to keep in your freezer to reuse will work just fine as well. Next, your vegetable scraps, stems and ends! Yup, that is it. Every time you are in the kitchen prepping your dinner take out your freezer bag and add your carrot peels, celery ends, onion and garlic skins, and herb stems to it then, put your bag back in the freezer until it is full. When you’re all full it is time to add soup to your weekly meal plan. Add the contents of your bag to a stock pot with about 10 cups of water with some salt & pepper maybe a bay leaf and a sprinkle of turmeric. Simmer for about an hour and let cool, strain out you vegetable scraps and you will have enough broth for a big pot of soup and then some! Leftover broth is good in the fridge for about a week, or you can choose to freeze your broth as well for future recipes, if you do this remember to leave room in your container for the broth to expand when it reaches its freezing point. Also, I may have only listed a couple vegetables to add to your freezer bag, those were just examples, don’t limit yourself! You can also add things like mushroom stems/ends or even insides of peppers, fennel tops. Really anything you think will maximize the flavor of your broth.
Side note: This life saver hack is not my own. This is a tip I got from my Thug Kitchen cookbook years back, and I feel it needs to be shared. If you are looking to introduce more plant based recipes into your diet this cook book is awesome and hilarious. The amount of money I saved on not having to purchase broth paid for the book in about 2 months (like I said we like soup)
Reusable gallon sized freezer bag
A teaspoon of Salt and Pepper
A bay leaf, a sprinkle turmeric and/or garlic powder if you have it
Collect enough vegetable ends, peels, stems to fill a gallon bag
You guys have to try this granola! I’ve made it a couple times now and it is my new go to. This recipe is completely grain-free and made mostly with nuts, seeds and some coconut! It is sweet, salty with the right amount of crunch that is perfect to add fresh berries to for breakfast or to yogurt for an afternoon snack. Now, this particular recipe is made with honey but can be made vegan with one ingredient swap, maple syrup. Also, this recipe is Paleo as is. It’s also a great way to use some of that almond meal we made last week! Preheat your oven to 300 degrees. First, add all your dry ingredients to a bowl, followed by your wet ingredients, then, mix well. Spread onto a cookie sheet. I lined mine with parchment paper which makes it easier for transferring into a jar later on. cook for 28-32 mins depending on how dark or toasty you like it! let sit and cook for a couple of minutes before transferring into an airtight jar. Makes about 6 cups.
Ingredients (Organic perferred)
1 cup shredded unsweetened coconut
1 cup unsweetened coconut chips
1 cup unsalted sunflower seeds
1 cup pumpkin seeds
1 cup slivered almonds
1/2 cup cashews
1/4 cup almond meal
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/4 cup coconut oil
1/4 cup of honey or maple syrup
Preheat oven to 300 degrees
Add all dry ingredients to bowl
Stir in wet ingredients and mix well
Spread mixture on parchment paper lined cookie sheet
Bake for 28-32 minutes depending on how toasted you like your granola
Let cool for at least 5 minutes
Add in raisins, dried cranberries, or goji berries (optional)
On Monday we made the most delicious almond milk but had all that leftover pulp. So, let’s use it! Optimizing your food fights waste and gives you the most bang for your buck. Hopefully your pulp drained any leftover liquid because we are going to dry it out to make almond meal! This literally takes zero effort but it does take some time so I would plan to do this when you know you will be home for a bit. Once your almond meal is dried, it will last up to 9 months. The left over pulp should make about 1 cup of almond meal. Store this in a larger airtight container this way you have room to add to it as you continue to make your milk. Almond meal is very versatile and can be used as breading, for pancakes, or baking and is gluten free and paleo.
All you need to do is set your oven at the lowest temperature, spread your pulp out on a cookie sheet and pop it in the oven. The lowest my oven goes is 170, at this temperature it takes about 3 hours to dry out the almond pulp. I usually mix it up half way through then forget about it again but that is not a mandatory step in the drying process. Once your pulp is all dry, transfer to a food processor or blender and run on low for about 15 seconds just to break up and larger clumps. Lastly, store it away until you are all ready to use for something delicious!
•1 cup almond pulp
Set oven to lowest temperature
Spread almond pulp onto cookie sheet
Bake for 3 hours
Once pulp has dried, blend for 15 seconds to break up bigger chunks
I am always looking for new ways to be environmentally friendly, produce less waste, and save money, In doing so, I am always making new discovieries but my most recent, bulk spices! Why has it taken me so long to discover this? This is such a simple money saver! The average cost of organic spices is around $3.99 a jar. Just the past two weeks when my spices ran out I have been washing, and saving my jars for grocery day. The first thing I did when I got to Whole Foods was go to customer service where they are always so kind. I had all my spice and mason jars weighed right there and it only took a minute. They just add a little piece of tape to your jar and write how much it weighs on it so when you check out, the cashier knows how much weight to deduct and you’re only paying for the weight of the contents your jar. Here is a list of spices I have purchased bulk lately with their weight and prices.
Pink Himalayan salt – 9.6oz – $1.19
Organic fine ground pepper – 3.8oz – $5.04
Organic Cumin – 1.45oz – $1.53
Organic Garlic Powder – 2.72oz – $2.55
Organic Paprika – 1.92oz – $1.80
Crushed Red Chili Flakes – 1.28oz – $0.76
Although these weights vary, so do the pre-filled spice jars in the grocery store. I found most of my pre-filled jars state that they contain about 1.2-1.9 oz of product. It’s hard to visualize weight but they all filled up a typical 3 oz capacity spice jar with the exception of salt and pepper which filled up smaller mason jars that hold about 12oz. I have since used some of these spices so some are fuller than others.
I am so excited I no longer have to toss out my spice jars! No more plastic tops and sea salt containers rotting in the landfill, No more wasted labeling, and I get to save a few bucks and you do too!
Happy Summer!! We are celebrating here in the Bay Area with some warm temperatures, I certainly did not want to turn my oven on, but had a bit of a sweet tooth this afternoon. These date bites were the perfect solution to satisfy my craving without having to heat up the entire house by baking. My eight year old son is home for the summer and loves to prepare food as much as I do so this was a fun activity for him, as well as a great treat. Dates help regulate digestion, and boost energy, cashews are high in vitamins, minerals and antioxidants and coconut is high in protein, fiber, iron and zinc. These bites are vegan, paleo, have no added sugar yet they are naturally sweet and delicious. Sounds too good to be true right?
First step is to pulse your cashews to smaller pieces in a food processor or blender.
After the cashews are broken down to your desired size (I left mine coarsely chopped) add your pitted dates, unsweetened shredded coconut, chia seeds, cocoa powder, coconut oil and water and blend together until the mixture is finely chopped and looks a little sticky and rollable.
Set aside a little bowl with some extra shredded coconut. Roll the mixture into balls 1 to 1.5 inches in size, then roll the bites around in your coconut bowl to coat.
last step, Enjoy 🙂 this recipe should yield 10-12 bites. If you think this will go quick in your household double the recipe. You won’t regret it!
Ingredients (organic preferred)
1/2 cup cashews
1 cup pitted dates
1/2 cup of shredded coconut plus set aside about 1/3 cup for coating bites
Yesterday I posted a couple different ways to use your broccoli stalks, broccoli slaw tossed in a peanut dressing is probably my favorite! This recipe is simple, yet fresh and flavorful. You can plate the slaw over some quinoa and make a full meal out of it, or bring it to a summer barbecue as a side. The dressing can easily be made paleo with one simple swap by substituting the peanut butter for almond butter. Keep in mind most recipes can be changed to your liking.
Using my food processor attachment I was able to create match sticks with my 4 leftover broccoli stalks and 2 carrots, I flipped my attachment over to shred 1/2 a head of green cabbage. I also had some green onions that were recently regrown so I sliced up about 1/2 cup and placed all ingredients in a large bowl.
Using a separate mixing bowl for the dressing, stir in a 1/2 cup of peanut butter, 1/3 cup of water, 1/2 tsp garlic, 1/2 tsp ginger, 2 tbsp of rice vinegar, 2 tbsp of soy sauce, coconut or liquid aminos, 2 tbsp of maple syrup, squeeze a lime wedge and sprinkle in some salt and pepper. Now, it is time to whisk your wet ingredients together. When making seed or nut dressings the sauce can thicken up while whisking if there is not enough liquid, if this happens, slowly add a tad bit more water to help give it that thinner yet creamy consistency you are looking for.
When the dressing is ready, pour over your slaw and toss together. Garnish with sesame seeds or cilantro if you have some and enjoy.
1/2 head of cabbage shredded, 4 to 5 cups depending on size