Thanksgiving Recap 2014

If you missed it, in my last post I listed out some of the recipes that had caught my eye for the Thanksgiving holiday.  I obviously couldn't make them all, but they are all appropriate even after the holiday has passed, so check out this post if you are looking for some fall recipe inspiration.

Here's what I ended up making for Thanksgiving this year - a few things from the list, and a few things from my head.

- Saweet! Potato Casserole with Crunchy Nut Crumble - This was by far my most favorite thing that I made.  The sweetness of the sweet potatoes was highlighted by a touch of maple syrup, cinnamon, and coconut oil, and the crunchy nut crumble made this seem like a dessert to me. There is no doubt in my mind that I will be making this again, soon.

- Kale Salad with Pomegranate Seeds and Fresh Tarragon - I started with this salad recipe, and added a LOT more lemon juice, pomegranate seeds, and a ton of fresh tarragon.  I had never tried fresh tarragon before - it was a great addition to this salad, making it more interesting than your average kale salad.  And pomegranate seeds are always a festive and delicious choice.

- Fall Quinoa with Spinach and Mushrooms - Super simple, super quick vegetarian protein dish.  Here's what I did: Saute in coconut oil a package of mushrooms (white, baby bella, etc) with 1/2 white onion. Season with salt, pepper, and dried thyme.  Once the mushrooms are cooked and the onion is translucent, add about 1 lb of spinach and cover so that the spinach wilts.  Remove from heat.  Cook 2 cups of quinoa according to the package instructions.  Once quinoa is done, combine in a large bowl with with the mushroom mix and add the juice of one lemon.  These are all rough measurements, so taste, and adjust your seasonings accordingly. Then eat.

- Raw Vegan Pecan Pie - A winner again this year.  Healthy enough for breakfast, decadent enough for dessert. YUM.

- Chocolate Goji Almond clusters - This is my newest favorite dessert - recipe to come soon.

Besides all the delicious (and mostly healthy) food,  my Thanksgiving was filled with wonderful family and friends.  Some big changes are going on in my life right now, and I could not be more thankful for the incredible support I've received so far from these people. 

How did you celebrate the holiday? Any favorite dishes or moments you'd like to share?

Good Morning Green Juice

It's a fact: I LOVE me some fresh green juice.  However, I have been neglecting my juicer the past few months and instead have been frequenting Organic Avenue and Juice Press for a daily hit of fresh pressed fruits and veggies. While this allows me to experiment with flavors and ingredients I don't normally have at home, buying at $10+ juice every day is just not in my budget.  Now that I am back in NYC with no big trips, I am making a conscious effort to juice at home more.  This is my go-to green juice combination - slightly sweet, slightly tart, and easy on the digestive system, this juice gives me a nice kick of energy first thing in the morning, without the headache or stomachache that comes with coffee and sugar-filled breakfasts.

This recipe make one extra large or two regular servings.  It is best enjoyed immediately, but will keep for up to 3 days in the fridge.

Good Morning Green Juice
2 Granny Smith Apples
2 medium cucumbers
10-12 kale leaves
1/2 inch knob of ginger
Optional: small knob of turmeric, handful of herbs (mint and cilantro are my favorites), squeeze of lemon

Juice and enjoy!

Super Simple Summer Quinoa Salad

Quinoa has been my go-to protein this summer.  It's light, yet filling, and adaptable to whatever flavor mood you are in.  I love it plain, mixed into giant salads, but last night I was looking for something a little different that would please the whole family, and so this super simple recipe was created.  Full of fresh flavors, this is perfect for a quick summer dinner or side dish.  Even my mom was a fan.

Super Simple Summer Quinoa Salad - Vegan, Gluten-Free, Soy-Free

Ingredients:
2 cups dry quinoa
5-6 small tomatoes (like Roma)
Handful of fresh basil, chopped
Juice of 1 lemon
Salt and pepper

Directions:

Prepare quinoa according to instructions on package. Tip:  Don't forget to RINSE your quinoa.  This is really important as quinoa has a natural coating which is not so pleasant tasting if not rinsed off.

While quinoa is cooking, chop tomatoes into bite-sized pieces and add to your serving bowl.  Add in chopped basil and lemon juice.  Note:  Adding the hot quinoa to the tomatoes allows them to soften a bit, which my family loved.  No big deal if you already have cooked quinoa that is cooled, but you may not achieve the same result.

Once quinoa is done, add to serving bowl (over the tomatoes) and mix.  Season with salt and pepper to taste.  Garnish with more fresh basil (if desired).  Enjoy!


I can see this recipe also being delicious served over fresh greens, such as arugula or baby kale.  It would also be lovely to add in other grilled veggies (such as portabello mushrooms and squash). 

Mint Chocolate Chip Ice Cream

The ice cream maker finally made an appearance this past weekend.  We had a few friends over to test out the new grill, so I thought this was the perfect time to whip up a batch of something cool and sweet.  I was torn over what flavor to make, but as soon as I suggested mint chocolate chip, we were set on it.  This recipe was a huge hit - the  mint was so refreshing and cooling, a perfect end to a hot summer day!  I used no more than 1/4 cup of agave, but taste as you go and add the sweetener of your house to your liking. 

Mint Chocolate Chip Ice Cream - Vegan, Gluten Free, Refined Sugar Free

-2 cans coconut milk (I used 1 can full fat and 1 can light)

- 1/4 cup agave or other liquid sweetener (honey, maple syrup, etc)

- 1/3 cup fresh mint leaves

- pinch of salt

- 1/2 cup chocolate chips or chopped chocolate

Combine all ingredients except chocolate chips in your high speed blender or food processor and blend/process until well combined.  

Add to your ice cream maker and follow the manufacturer's instructions.  When ice cream is almost done, mix in the chocolate chips.  Scoop into bowls and enjoy!

My finished product got eaten up too quickly to photograph, but I did get this shot mid-churn - look at the lovely freshness the mint leaves give this! Yum!

Ch-ch-ch-chia!

I originally created this recipe because I was trying to come up with nutrient dense snacks that I could send with the BF for his extremely long days (and nights) at the office.  He's one of those people who forgets to eat, especially when stressed out, so I try to pack him snacks that are higher in calories (healthy calories that is) and that will hold him for hours at a time.  I was pleasantly surprised when I tried the result - a creamy, tangy treat that reminded me of Greek yogurt - but I knew I had whipped up a winner when this text came thru: "This chia pudding is DA BOMB."

What makes chia seeds so great? 

-Fiber! One serving has 1/3 the recommended daily value for adults.

-Omega-3s! Good fats that are important for brain health.

-Calcium! Who needs milk?

-Protein! 4.4 grams per serving.

-Blood sugar stabilizing! Which means fewer "wish I had a snickers" moments in the short run, and a lower chance of diabetes in the long run.  

If only we knew these things years ago, we would have just eaten those green pets before they had a chance to grow hair.  But they were sooooo cute...

 
Ch-ch-ch-chia Pudding
-2 TBSP Chia seeds
-1/2 cup non dairy milk (for a super thick and rich pudding, use full fat coconut milk; for lighter option, try light coconut milk or unsweetened almond milk)
-1 tsp lemon juice
-pinch of lemon zest
-Add ins (optional): fruit butter or jam, fresh berries or chopped fruit, shredded coconut, cacao nibs, chopped nuts... the possibilities are endless.

Pour non dairy milk of choice into small bowl (or small container if you are making for later).  Stir in chia seeds, lemon juice, and lemon zest.  Cover and let sit for 5-10 minutes.  Stir again and top with your choice of add ins and sweetener (if desired).  Enjoy immediately or transfer to an air tight container for storage.  

Green Sunshine Smoothie

I'm really digging this living-with-your-significant-other-thing.  For one, I have someone to test recipe experiments on.  As I've mentioned in a previous post, our apartment is hot, so that means smoothies for breakfast in the dead of winter are totally appropriate.  While I'm permanently stuck on banana smoothies, the "other" likes his drinks more fruity (versus creamy), so I have been experimenting with different recipes incorporating citrus, berries, and other non-banana ingredients.  I made this combo this AM and had to admit that it was pretty darn delicious, almost delicious enough to convince me to cheat on my daily banana blend...almost.

Green Sunshine Smoothie - Vegan, Gluten Feee, Refind Sugar Free, Soy Free Option

1/2 cup orange juice

1/2 cup soy milk (or any non dairy milk)

1 ripe banana

1 handful baby spinach

1 TBSP coconut butter (optional but I think it takes the smoothie to the next level)

1-2 pitted dates (optional depending on how sweet you want your smoothie)

Blend, sip, and feel like you are on a beach soaking up sunshine (sigh).  

(This is obviously not a picture of the smoothie, or a current picture.  But this drink will make you feel like you are in a tropical oasis, as pictured above.) 

DATES

Dates are nature's candy.  And no, I don't mean the dinner-and-a-movie type, although those are sweet too.  Seriously, who can argue that a dense, gooey medjool date isn't just as good, if not better than any candy?  For those of you who don't taste the similarity, try this simple recipe.  I promise when you try these chocolate covered bites of heaven, you will swear you are eating a Snickers (with no guilt, sugar rush, or sugar crash).

 

Nature's Candy (Chocolate Covered Stuffed Dates)

1 TBSP coconut oil

3 TBSP natural peanut butter **Sub any seed or nut butter if you have allergies/intolerances/aversions

1 cup vegan dark chocolate (chips, bar broken into pieces, whatever you want)

10-15 medjool dates, pitted (will depend how big your dates are and how full you stuff them)

1. In a small bowl, combine the coconut oil and peanut butter. 

2. In the center of each date (where the pit used to be), spoon a small amount of the peanut butter mixture, about 1/2-1 tsp depending on the size of the date. You don't want the date overflowing with PB, but try to get as much as you can.

3. Place stuffed dates on a tray lined with parchment paper and stick in your freezer to firm up.

4. While dates are in the freezer, melt your chocolate using a double boiler (or microwave). Once chocolate is melted, remove from heat and let cool for 5-10 minutes.

5.  Remove dates from freezer.  Coat with melted chocolate and return to tray.  Once you've covered all your dates, stick the tray back in the freezer for about 30 minutes.  Then transfer your treats to a container and store in the freezer until ready to enjoy.  

These come together quickly, which is good because they will disappear quickly too!  I'm already getting ready to make my third batch... 

Shhh... Don't tell anyone I'm eating the last one!

What's your favorite healthy indulgence?

Coconut Fig Ice Cream

Now that we are settled in the new apartment (mostly... okay not really but the kitchen is in a workable state), I've wasted no time filling up our fridge and freezer and using all of my kitchen appliances I missed so dearly these past few months.  Including my newest toy, my ice cream maker.

This ice cream is so simple but so delicious.  Yes I know it's winter, but our new place is so darn hot (we have the windows open even though it is snowing out), and so ice cream is the perfect treat.  We ate it straight up after an evening of building IKEA furniture, but I'm sure this would also pair well with a slice of pie or a few cookies.

Coconut Fig Ice Cream - Vegan, Gluten free, Soy free

1 15 oz can full fat coconut milk

1 15 oz can light coconut milk

1/2 cup coconut sugar

1 TBSP maca powder (optional)

1 tsp vanilla extract

Pinch of sea salt

Zest of half a small lemon

2-3 TBSP fig butter

Combine all ingredients except fig butter in your food processor or blender and mix until well combined.  Taste and adjust sweetener as necessary (I like a less sweet treat, so you may want to add a bit more sugar if you like things on the sweeter side).  Pour mixture into the bowl of your ice cream maker and follow the manufacturer's instructions, stirring in the fig butter at the last minute.  Enjoy immediately as soft serve, or freeze for a few hours for a firmer texture.  

Happy New Year!