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Grain-Free Mediterranean Veggie Biscuits

If you could only eat one food genre for the rest of your life, which would you choose?

Mine would be Mediterranean. Hands down.

Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.

I’m a believer that kalamata olives and feta go with pretty much everything.

So why not throw them into a breakfast biscuit?!

These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.

Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.

The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!

Start by mixing your veggies, eggs, and cheese.

Why does my cauliflower look green?

I actually used the leaves from the outside of the head of cauli – cause no food waste here!

Dry ingredients are next: almond flour, baking powder, and pepper.

You could add additional spices here like garlic, onion, turmeric…get creative!

Last, but certainly not least, the mix-ins!

As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!

I think you get the idea: this recipe is totally adaptable!

Time to shape the biscuits and get them in the oven.

I used a large ice cream scoop, but a spoon would also work.

Be patient while they get nice a golden in the oven.

Ta-da! You’re all done.

These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!

I already can’t wait to make another batch!

What flavor combo should I try next?

Grain-Free Mediterranean Veggie Biscuits

Bright Mediteranian flavors packed into a deliciously nutritious, gluten-free biscuit. Perfect for both meal prep and Sunday brunch!
Servings: 10 biscuits

Ingredients

  • 1 cup riced caulflower *sub any other veggie
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • 1/3 cup chopped basil
  • 1/4 cup diced kalamata olives

Instructions

  • Preheat the oven to 375 degrees.
  • Mix together the cauliflower, eggs, and cheese.
  • Add the almond flour, baking powder, and pepper. Stir to combine.
  • Chop about 10 olives and a big handful of basil. Mix into the dough.
  • Use an ice cream scoop or large spoon to dollop the dough onto a lined baking sheet. 
  • Shape the biscuits and press down slightly.
  • Bake at 375 degrees for about 20 minutes.
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Vegan Hempe Bolognese

Plant-based.

What does that mean?

A bed of lettuce?

Herbivores? Vegan?

It gets confusing…but with 43 million Americans choosing “plant-based” protein options, shouldn’t we know what it means?

To understand the definition, let’s understand the motive.

86% of the plant-based choosers aren’t even vegan.

So why?

Rather than a foundation in animal rights, these consumers are conscious of the negative environmental impact of meat production, nutritional benefits of veggies, and availability of more delish options!

They are sliding away from the meat-at-every-meal tradition towards plant-based foods.

Sounds like a positive trend right?

As long as you’re aware of what’s in the plant-based options you choose.

Historically, meat-free alternatives were loaded with soy, wheat gluten, and fake fillers.

Ew gross no thank you.

But now there are lots of amazing options that are both DELISH and GOOD FOR YOU! And that’s the goal.

One of my favs?

A new take on tempeh from @hempeplantprotein

It’s made with chickpeas, hemp and chia seeds.

All fab sources of plant protein!

How do I like it best?
In this vegan bolognese!

Chopping the hempe into chunks mimics the texture of ground beef in traditional bolognese. But surprise! it’s deliciously plant-based.

To augment the hempe, I added onions, mushrooms, garlic and lots spices.

These get toasted over medium-high heat to develop the flavors.

Then a combo of diced tomatoes and tomato sauce gets tossed in the pot.

I loved the added texture from diced tomatoes, but feel free to sub with just sauce if you prefer.

Stir to combine, then cover and simmer on low heat for 20 minutes.

Next up, add yo greens!

I’m a huge fan of sneaking leafy spinach into dishes. And since we’re already on the plant-based train for this recipe, why not add more veggies to the party!

As you stir the spinach, it will wilt down and incorporate into the sauce.

Then you’re done! Time to serve it up.

I enjoyed mine on top of spaghetti squash, but normal pasta would be delish too!

Enjoy my plant-forward friends!

Vegan Hempe Bolognese

The perfect plant-based version of your classic bolognese! Made with hempe, this dish packs a solid plant protein punch.
Servings: 6 servings
Calories: 145kcal

Ingredients

  • 12 oz Hempe
  • 10 oz mushrooms
  • 1/2 onion
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1/2 cup water
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 3 cups fresh spinach

Instructions

  • Chop the hempe into small pieces.
  • Saute the hempe and onions over medium-high heat for five minutes.
  • Add the garlic and spices. Cook for another 3 minutes.
  • Stir in the mushrooms and saute for 2 additional minutes.
  • Dump in the tomatoes and water. Stir to combine.
  • Reduce the heat to low, cover, and simmer for 20 minutes.
  • Stir in the spinach until it wilts.
  • Serve it up with spaghetti squash or other noodles.
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Harissa Roasted Carrots & Quinoa

‘Twas the day before Friday, when all through the city the people were chipper, one could even say zippy!

They say at their desks, productivity abounding, in hopes that weekend joy would soon be surrounding. 

Their lunches were nestled snug in tubberware, while at visions of pinterest meal prep they did stare. 

When out of the blew there arose such a clatter!

Katie’s here to announce that sauces matter!

When you need a quick meal to be ready in a flash, pop open some Haven’s sauce and cook with a dash!

When you use up all your mental energy writing a random food poem, what’s actually left for the body of a blog post?

How about some pretty pictures while I tell you how fabulously delish and easy this recipe is.

Let’s start with the quinoa base.

The number one thing I want you all to remember when making quinoa: TOAST IT!

This will turn a bland, blah grain into a nutty delicious goodness.

Especially when you add garlic? Woot woot yay.

So cook up some quinoa, add some Haven’s Kitchen Zippy Harissa, and some spinach as well.

Cause greens are always good.

Hold up.

Before we move on to the carrots, let’s spend a second on the sauce I’m obsessed with for this: Haven Kitchen’s Zippy Chili Harissa.

Not only does it check all the boxes: vegan. gf, non-gmo, local…

It’s freaking delicious!

I love my spice cabinet, and seasoning things is super fun.

But an easy button I can count on?

Yes please.

So for this recipe, I rely on the zip zip tang from Haven’s Kitchen.

Just toss the carrots in the sauce and roast.

Boom. Done.

Add them to your quinoa and you’re ready to go.

Simple. Easy. Win.

Enjoy!

Harissa Roasted Carrots & Quinoa

Toasted gralicy quinoa and roasted carrots kicked up a notch with Haven’s Kitchen Zippy Chili Harissa sauce! Perfect for an easy side dish and meal prep.

Ingredients

  • 1 lb carrots
  • 1/4 cup Harissa Sauce
  • 1/2 tbsp olive oil
  • 4 garlic cloves
  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 3 cups spinach
  • salt & pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • Slice the carrots, then coat 1/4 cup of the sauce.
  • Roast for 20 minutes.
  • Heat the oil over medium high heat.
  • Add the quinoa and garlic. Toast for 5 minutes.
  • Pour the water into the quinoa pan, bring to a boil, then reduce the heat.
  • Cook the quinoa (covered) for about 15 minutes).
  • Remove from the heat and stir in the spinach, salt, pepper, and some extra sauce.
  • Serve the carrots on top of the quinoa with an extra drizzle of harissa.
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Citrus Kale Salad with Orange Maple Salmon

Last Friday, I had the opportunity to cater a corporate event in partnership with Misfits Market.

The lunch-and-learn focused on how to reduce food waste through purchase and utilization of the “ugly ducklings” in the produce world.

So I created an entire menu based on two large boxes of produce that Misfits sent my way! I used everything from carrots to mangoes to green beans to potatoes.

But the star of the show in my option?

This salad.

I added salmon to mine after the fact, but it is delish as a plant-based option as well!

Now it’s no secret that kale can be straight-up rabbit food.

Tough, fibrous, tasteless…who wants to eat that?

So how do we transform cardboard of the greens world into a tender nutrient-dense salad base?

Vinaigrette.

Specifically this Orange Maple Vinaigrette.

The acidity of the fresh orange juice breaks down the rough kale, producing a deliciously marinated result.

To get all of the dressing goodness to work it;s magic, a nice plant massage is required.

Pour in the dressing and massage for about 5 minutes.

And the cool thing about this? The longer the marinade time, the more tender the kale. So you can prepare in advance!

Now, let’s talk about the other goodies on this salad.

These are watermelon radishes.

Slicing through the seemingly drab exterior reveals a gorgeous hot pink center.

They can be eaten raw, but I was going for a tangy, crunchy salad topping.

So it was time to slice and pickle.

I pickled these like I would any other veggie.

(And if you’ve never pickled anything…jump on the train!)

Bring apple cider vinegar and water to a boil on the stove. Dissolve some salt. Pour boiling mixture over the radishes.

Then let it cool down and transform into this masterpiece.

Then they can be stored in the fridge for quite a while.

The Misfits boxes came packed with shishito peppers as well.

Not a huge fan of plain hot peppers, and I wanted to add a backyard-bbq-char element to my salad. So I blistered them in a hot cast iron skillet.

See them on the left there? All black and scrumptious.

To top it all off, I sliced the Misfits grapefruits into segments and poured a bit more dressing over the top.

Now if you wanted to add salmon (recommended IMO), you can use the leftover vinaigrette as a marinade!

Just pour some over the top of a fillet and add an orange slice.

Stick in the oven for 10 minutes, and you have yourself a flavorful protein topper!

That’s it folks!

Super simple dressing that can be made in advance.

Pickled radishes to last a lifetime.

Flaky sweet salmon.

Now that’s a winner in my book!

Citrus Kale Salad with Orange Maple Salmon

A delish harmony of fresh spring flavors! Perfect for a spring get-together or weeknight meal.

Ingredients

Orange Maple Vinaigrette

  • 1/2 cup fresh orange juice
  • 2 tbsp pomagraate vinegar
  • 1/4 cup olive oil
  • 3 tbsp whole grain mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder

Pickled Radishes

  • 2 watermelon radishes
  • 1 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tsp salt

Salad

  • kale
  • shishito peppers
  • grapefruit
  • salmon

Instructions

  • Combine all vinaigrette ingredients in a mason jar and shake until homogeneous.
  • Remove kale from the stems and rip into pieces.
  • Add kale and 1/2 cup of vinaigrette to a large bowl and massage for about 5 minutes.
  • Pour a bit of the vinaigrette on the salmon. Add a slice of orange over the top.
  • Bake the Salmon at 350 degrees for 10 minutes,
  • Blister the shishito peppers in a hot cast iron skillet.
  • Segment the grapefruit (removing all skin).
  • Plate it up, and drizzle an extra bit of vinaigrette over the top.
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Carrot Cake Breakfast Cookies

A pile of cookies.

What could be better?

A pile of cookies that you can (and should) eat for breakfast.

Winning.

Stuffed with carrots and pumpkin seeds, these pack a beta-carotene and protein punch.

So make a big ‘ol batch and smile as you enjoy cookies for breakfast.

Cause that’s something to smile about!

Let’s talk ingredients.

In this batch, I used pumpkin seed butter and honey.

But you could totally switch those out for almond butter and maple syrup.

Or tahini and date syrup.

Whatever you have in your pantry!

I also used an egg.

But I have a strong feeling these would be just as fabulous with a “flax egg” for all my vegan friends out there!

What’s that? Mix 1 tbsp ground flax with 2 1/2 tbsp hot water. Let it sit. It will get all jelly and kind of egg-y. Ta-da! Vegan egg replacement.

I have been all about the cassava flour lately. It’s grain-free and just sits really well with my stomach. But swap in your flour of choice! (Except coconut. Do not sub coconut!) Almond, oat, chickpea, whole wheat, ground flameal – all great options!

And then the best part: mix-ins!

I had craisins on hand, so those got tossed in. But raisins would be fabulous as well! Shredded coconut would also be super yummy. Or fresh cranberries?! Delish.

Are you sensing a theme?

This recipe is incredibly adaptable – you do you!

Experimentation is encouraged.

These cookies don’t spread. So when you scoop them onto the cookie sheet, be sure to shape and flatten them slightly.

Then bake!


Then devour!

Look at that dense, fluffy texture. YUM.

These are great for breakfast meal prep, a healthy Easter dessert option, afternoon snacking, playing how-high-can-I-stack-the-cookies…

Bottom line: 10/10 recommend.

Happy cookie-ing friends!

Carrot Cake Breakfast Cookies

Carrots, craisins, and pumpkin seed butter oh my! All the goods packed into cookies nutritious enough to eat for breakfast.

Ingredients

  • 1/4 cup pumpkin seed butter *sub any nut/seed butter
  • 2 tbsp honey
  • 1 tbsp coconut oil *melted and cooled
  • 1 tsp vanilla
  • 1 egg
  • 1/3 cup cassava flour *sub oat or almond
  • 1 cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded carrots
  • craisins and pumpkin seeds to mix in *optional

Instructions

  • Preheat the oven to 325 degrees.
  • Beat together the pumpkin seed butter, honey, oil, vanilla and egg.
  • Combine the dry ingredients in a separate bowl.
  • Mix the wet into the dry, then  fold in the carrots and other mix-ins.
  • Scoop large spoonfuls onto a lined cookie sheet.
  • Flatten and form the cookies (they won’t spread).
  • Bake for 12 – 15 minutes.