This recipe is for my Dad.
1/2 leaf heart of romaine
1/2 cup spinach and baby kale blend
1/4 cup chopped green bell pepper
1/2 stalk celery
2 tbsp hemp seeds
1 tbsp lime juice
1 tsp ground tumeric
1 tsp ground ginger
liquid of choice (Dad use your boost here for some creaminess and to add a little sweetness)
Stevia to taste (optional)
Blend, meditate, drink.
During my latest never ending obsession of Pinterest browsing, I saw a recipe for a chicken tortilla soup that looked so yummy and satisfying, I had to make a super vegi, gluten and dairy free version IMMEDIATELY. Nothing was going to stand in my way. (Not even the rude elderly folk and even worse cashiers at the grocery store down the street that I hardly frequent, and today was my reminder of why I do not.) With vegetables and a bunch of other food necessities in hand, I set to work to build this recipe into the perfect “you’ll never miss the chicken or sour cream” tortilla soup.
1 clove garlic minced
1 onion diced
1/2 cup carrots sliced
1/2 cup celery diced
2 bell peppers diced
1 cup chopped kale
1 cup shredded cabbage
1 15oz can diced tomatoes
1 small can diced green chiles
1 15oz can white beans drained
1 15oz corn or hominy drained
3 cups vegetable stock
2 cups water
1 tbsp cumin
1 tbsp hot sauce optional
S&P to taste
1 tbsp evoo
(Optional plain Greek yogurt)
Heat a soup pot on medium high with evoo, add first 5 veg and sautéed until fragrant, add cumin, s&p to taste, then add everything else, bring it to a boil, lower heat and simmer for a good twenty minutes. Serve piping hot topped with picked cilantro, tortilla strips, sliced avocado, a squeeze of fresh lime, and a dollop of plain Greek yogurt if you so fancy (as the hub loves sour cream, this was a great substitute!). Enjoy!
I love a good balsamic vinaigrette. At the restaurant (that I work at… which shall remain nameless… but it rhymes with Rio and starts with a B) we serve a fantastic one with some of our salads, but it’s so complicated to make at home, so I made this easy copycat version. And, BONUS, it’s gluten and dairy free!!
This makes one serving worth, but can easily be made for a crowd.
1 tbsp brown sugar or dark agave syrup
1 tbsp spicy brown mustard
2 tbsp good balsamic vinegar
1 tbsp mayo or veganaise
Dash black pepper
Mix, and drizzle (or drench) your favorite salad with it. I marinated some Cherubs, aka squishy tomatoes, in it today to toss with organic baby spinach and quinoa for a warm healthy spinach salad. Yum!
2 mashed ripe bananas
1/3 cup brown sugar
2 eggs separated
2 tbsp melted coconut oil (or oil of your choice)
1 cup gluten free flour mix
1/2 cup gf rolled oats
1/4 cup walnuts
1/4 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt.
Preheat to 375. Mix banana, b sugar, egg yolks, and oil. Quickly zip oats and walnuts in food processor or nutribullet until coarse meal texture then add to banana mix. Sift the dry ingredients into banana mix and stir until moist, then whip egg whites with the cream of tartar until white and fluffy, fold into banana mix carefully, then scoop into lined muffin tin and bake for 11-13 minutes at 375. Best banana nut muffin ever!!
These cookies are so addicting, and they really couldn’t be easier. They’re toddler friendly (what cookie isn’t?!), and not sooo terrible for them either. My Cizzle loves them so much she insists on helping make them, including licking the mixing utensils.
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
3 packets lower sugar instant oatmeal any flavor (maple brown sugar is our fav), or 1 1/2 cups quick oats plus an extra 1/4 cup sugar
Cream the butter and sugars in a large mixing bowl until light and fluffy. Add the egg and beat well, then add in the vanilla.
Combine the flour, salt, baking soda, and cinnamon in a small bowl and slowly incorporate into the creamed butter sugar mixture. Fold in the oats, and any other mix ins you like (cranberries and white chocolate chips are yummy!!). Then cover the dough and chill for about twenty to thirty minutes.
Preheat the oven to 375 degrees, line a cookie sheet with parchment paper, then roll out 1 inch balls of the dough and place about two inches apart. Bake 8-10 minutes and cool completely before scarfing!
Note: if you want a little bit more of a healthy cookie for your little one, you can certainly substitute 1/2 cup of applesauce for 1/4 cup of the butter and 1/4 cup of the sugar. The babes will never know the difference!! Trust me, mine doesn’t!!!
2-3 pounds chicken pieces (I like to use boneless skinless thighs)
1 cup Aloha Shoyu or any kind of soy sauce
1/2 cup ketchup
1 cup packed brown sugar
3 tablespoons sweet chili sauce, preferably Mae Ploy
2 teaspoons liquid smoke
1 tablespoon Hawaiian sea salt
2 tablespoon freshly grated Ginger
1/3 cup water
Mix all the marinade ingredients in a bowl, and transfer all but 1/2 cup to a large plastic bag or Tupperware big enough to hold all the chicken. Immerse the chicken in the marinade and let sit for at least 6 hours, preferably over night.
Take the chicken straight out of the marinade and throw it on a preheated grill at medium low for about 6-7 minutes per side or until cooked through (try not to cook it over too high of heat or the sugar in the marinade will make the chicken burn easily, lower and slower is better here).
Heat remaining 1/2 cup of marinade over low heat in a small sauce pan for about 10 minutes, or until slightly thickened.
Serve chicken with steamed sticky white rice, and drizzle the thickened sauce over top. Mmmm, soo ono!!
This recipe originates from the back of a package of Toll House Semisweet Chocolate Chips, but I’ve made a few tweaks for this specific cookie. I’ve been making the original chocolate chip recipe since I could measure flour, and I have to admit, I have it memorized (scary!).
With the small adjustments I’ve made, these cookies always turn out to be everyone’s favorite, including mine.
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
1 package semi sweet chocolate chips
3/4 cup sweetened flaked coconut
Preheat the oven to 375 degrees. In a medium bowl, sift together the first three ingredients. Set aside.
In a large bowl, beat butter, vanilla, and both sugars until light and fluffy. Add one egg at a time, and beat well after each addition. Slowly incorporate the flour mixture into the wet ingredients, and beat well until it is all mixed in. Fold in the coconut, and chocolate chips.
Drop by rounded tablespoons onto an ungreased cookie sheet (I like to use parchment paper for easy clean up!), and bake for 9-11 minutes or until the edges are golden brown and the middles have set. Let cool on a cooling rack as long as you can stand it, because they come out piping hot, then enjoy with a glass of ice cold milk.