In honor of National Cashew Day today, we’re bringing you this simple, creamy, and insanely delicious cashew ricotta cheese recipe. Cashews are one of our favorite nuts because they’re so flexible in the kitchen, especially when trying to create creamy textures. They contain potassium, magnesium, and iron to keep you feeling your best. This recipe […]
With Thanksgiving leftovers looming, we thought it would be the perfect time to present you with The Ultimate Guide To Reorganizing Your Refrigerator. So often the holidays (& normal stressors of daily life) lead us to shoving things in the refrigerator. As a result, we end up with really random (often rotten) things in the […]
The post The Ultimate Guide To Decluttering Your Refrigerator appeared first on Food Heaven Made Easy.
This recipe is in partnership with Nugget Markets. See below for more details.
I don’t get to cook for people as much as I would like. There’s something about the energy that comes from sharing food with others. It’s an easy way to bring people together, especially during the holidays. While I typically focus on the main meal, I have a not-so-secret obsession with small bites and appetizers. Give me a solid cheese tray or a plate full of crostini any day and I’ll be happy!
This year, I’m partnering with Nugget Markets to bring you these lovely pumpkin ricotta crostini. If you’re in the NorCal area and looking for the perfect place to stock up on food for the holiday, Nugget is your go-to place. I personally go for the cheese and wine but there’s so much more (like all the ingredients for the recipe)!
The best part about these crostini is that the ricotta mixture can be made ahead of time, making fast work of assembly of these beautiful crostini. The creamy ricotta and pumpkin plays perfectly with the peppery arugula and crunchy pepitas. You can also make these gluten-free- just use your favorite gluten-free bread!
Disclosure: This post is sponsored by The Quaker Oats Company, but all opinions are our own. What’s better than a comforting, home-cooked breakfast on those lazy weekend mornings? Today we’re bringing you these insanely delicious Savory Scallion Cheddar Oat Waffles, for those mornings when you just want to stay home and chill. From the title […]
Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I promised a lot of persons on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie.
Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top it with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas … well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes.
I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it!
For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /David
Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /Luise
Green Peanut Butter Sandwich
Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier.
4 slices rye bread
4 tbsp peanut butter
a few leaves crispy lettuce
5 cm / 2 inches cucumber
4 tbsp cottage cheese
4 tbsp chickpeas / garbanzo beans
2 tsp olive oil
Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in.
Broccoli & Ginger Smoothie
2 normal glasses or 1 very large
If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana.
4-5 florets frozen broccoli (or frozen cauliflower)
1 large banana
1 large handful fresh spinach
1 large handful fresh kale
1 large knob fresh ginger
1 slice lemon, peeled
1-2 cups plant milk, (oat milk / rice milk / almond milk)
Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor and consistency if needed. Pour into two glasses or bottles.
It’s that time of the year! Thanksgiving is this week, and we’re bringing you our top 10 delicious (and nutritious) Thanksgiving sides to complement that delicious meal you’ll be enjoying. We hope you have the best time ever in the company of good people. We’re so thankful for having you be a part of the […]
Maybe one of our favorite plant-based Monday posts yet. This Monday, we bring you Brussel sprouts – just in time for the perfect Thanksgiving side dish. You’ll love how versatile these beauties are and how they can be incorporated into an endless amount of recipes. Brussel sprouts are a cruciferous vegetable, best enjoyed during the […]
One of the challenges I love when cooking for others is to help change the narrative a bit around indulgent food. I eat decently 90% of the time but usually once a week, I kick back and eat something completely different. It’s normally something fried and it’s usually always delicious (my favorite is fried cauliflower with a runner up of loaded french fries).
However, sometimes I’ve just have a crap day and want something that tastes indulgent but is actually full of goodness. Enter these sweet potato wedges. This recipe contains three amazing parts that come together for, in my mind, a perfect meal. Roasted sweet potatoes are topped with a delicious peanut granola and luscious peanut sauce. It could be an appetizer but I’ve been known to call these dinner. Also, I think this idea would be amazing with Laura’s perfectly crisp sweet potato fries!
1. Tell us a bit about yourself? My name is Malena, and I am RDN who lives in Denver, CO and I am also from Panama. I am married and have two teenage boys so they help to eat all the foods that I am cooking for recipe development jobs or for a new cookbook […]
This sauce is one of those “you could buy it from a bottle but don’t. Just don’t.” recipes. Peanut sauce has roots in many difference cuisines but more often than not, I see it served with generic spring rolls at restaurants. This is a tweaked version I’ve been making for years and it’s out of ingredients I always have on hand. My version is a westernized Thai peanut satay sauce (meaning I start with peanut butter, not whole peanuts as I rarely have peanuts on hand). However, it’s fast, flavorful, and a good companion to grains and produce. Best of all- it’s highly adaptable.
Read more and see the recipe.