Hi friends! We’re excited to announce a FREE email course with tips and tutorials on how to start a food blog! Why? Because we love what we do and want to pass on our knowledge to aspiring bloggers.
We frequently share tutorials on our Blogger Resources page, but wanted to create something that was easier to follow for someone starting a blog for the first time.
Continue to Starting a Food Blog – A Free Email Course! from Minimalist Baker →
In our house, my husband eats all the grains I prepare without complaint even though they are not his favorite. In particular, he isn’t a big rice fan. Noodle bowls are my bowl compromise. Sure, noodles aren’t as nutritious as grains but they still allow me to load the bowl up with lots of vegetables and flavors. It’s a perfect way for us to meet in the middle. This soba bowl recipe is great this time of year. It’s simple enough on ingredients but makes for the perfect lunch or light dinner.
Read more and see the recipe.
The post Sesame Brussels Sprout Soba Bowl appeared first on Naturally Ella.
Friends, I don’t know how we got here so quickly, but we did.
2016 is nearly finished. Can we all agree it was a doozy? Let’s raise a glass to reining in the new year with a million possibilities ahead.
I have the perfect drink for such an occasion.
This cocktail is inspired by a mimosa served at one of our favorite brunch spots in Portland – Besaw’s.
Continue to Pear & Cranberry Champagne Cocktails from Minimalist Baker →
It’s easy to overwhelm yourself with sweets and rich foods during the winter months, especially during the holiday season. And so, I like to offer a few solid lunch options that can help bring balance. I don’t eat a lot of kale salads but with the sesame delicata squash and the spicy dressing, it lends a nice texture to the overall salad. Of course, if you don’t want to use kale, spinach or baby lettuce would also be great. Read more and see the recipe.
The post Sesame Delicata Squash Kale Salad appeared first on Naturally Ella.
Whew. I don’t know about you, but we ate like kings this weekend, and now I’m in need of a healthy reset.
Solution? This salad.
This may appear to be just another salad, but don’t be fooled.
It requires just 5 minutes and 1 bowl to make, and the dressing doesn’t require mixing! Oh yeah.
It’s literally a lazy cook’s dream: Dump a bunch of ingredients in a bowl and call it a meal.
Continue to 5-Minute Detox Salad with No-Mix Dressing! from Minimalist Baker →
As I start to balance our evening meals between what we would normally eat, versus what I should feed a toddler, I’ve started to find an intersection. This roasted broccoli pasta is one of those landing spots (minus the nuts for him). You may look at me crazy about my toddler eating goat cheese (he does) but I love that I can easily minimize the salt in this recipe but still have good flavor, thanks to the roasted garlic. I roast a head of garlic weekly and store it in a bit of olive oil to use throughout the week. Beyond this pasta sauce, the roasted garlic is great on pizza, in other sauces, or added to hummus. Read more and see the recipe.
The post Roasted Broccoli Pasta with Roasted Garlic Goat Cheese Sauce appeared first on Naturally Ella.
They’re here! They’re here! Dessert things! My favorite.
We’ve covered breakfast, sides, and entrées so far, and now, it’s onto sweeter territory. I’ve whittled down all the festive dessert recipes on the site to my top 20 favorites. Believe me – it was a task. But it’s a hard job and somebody’s got to do it. (That somebody is luckily me – also the taste tester).
We hope you’re celebrating the holidays with people you love and lots of delicious food.
Continue to 20 Vegan Holiday Dessert Recipes from Minimalist Baker →
This is my anti-dote to the holidays with all their sweets, drinks, and, cold, short days. You put ten ingredients in a blender, puree, and then decide if you’d like to enjoy the soup hot or cold. In winter, I like the gently heated option, but keep in mind, this this is also a fantastic summer soup when served chilled. It’s a potent jolt of alkalizing vegetables and herbs, with some staying power thanks to the fat in the silky coconut cream, and the protein-rich split green peas. Serve topped with whatever herbs, sprouts, or nuts you might have on hand, or simply straight and green.
A few considerations – in winter, heat the soup gently. Just shy of a simmer. And just before serving. This will help maintain the beneficial qualities of the miso, and more of the alkalizing power of the greens.
Happy holidays everyone. I’ll post some more clean eating favorites to the front page in the coming days & weeks for new year inspiration.
Continue reading Ten Ingredient Alkalizing Green Soup…
It’s entrée time!
I’ve picked my top 20 mains to ensure that your holiday festivities are delicious and plant-based. I find entrées to be the most difficult things to “vegan-ize” when entertaining a mixed crowd, but you can never go wrong with comfort food! Think pasta, pot pies, and risotto. Mmmm, yeah.
If you try any of these recipes in the coming week, let us know! Be sure to tag all of your holiday gathering photos #minimalistbaker on Instagram so we can see.
Continue to 20 Vegan Holiday Entrée Recipes from Minimalist Baker →
In the past year or so, my breakfast tastes have changed. I was on an oatmeal kick for years- I couldn’t get enough in the mornings. However, I’ve started to move back to a more salty/savory breakfast with two trusted old favorites: potatoes and eggs. These sunchoke latkes are one of my favorite ways to play with the potato/egg combination.
If you’ve never had sunchokes before, they are crisp with a slight flavor that may taste vaguely like artichokes (even though they are not related). This root vegetable is the perfect compliment to winter and fall cooking and is great in soups, in hashes, and in these sunchoke latkes.
Read more and see the recipe.
The post Sunchoke Latkes with Poached Egg appeared first on Naturally Ella.