Kale Quiche with Garlic

Kale Quiche with Garlic and Homemade Crust | @naturallyella

Post sponsored by Bob’s Red Mill. See below for more details.

During the holidays, quiche is my gateway vegetarian recipe. It’s a wonderful bridge for those who might be a meat and potatoes kind of person to those who want to load up on vegetables. This kale quiche is one of my favorites to make and you’re probably noticing a pattern with kale and garlic (I love it). Best of all? This is my go-to crust recipe for pies and quiches. It’s easy to make an extra crust if you’re pie making. Store it in the refrigerator or freezer until you’re ready to make the quiche! Read more and see the recipe.

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Fluffy 1-Bowl Sugar Cookies (Vegan + GF)

Fluffy 1-Bowl Sugar Cookies (Vegan + GF)

We’ve officially reached the month of December and I have one thing on the brain: Cookies.

OK, cookies and somehow convincing John to get a real Christmas tree this year. The old fake one is looking real sad.

Send good vibes and tree care tips, please.

You may remember I made vegan gluten free cookies last year. However, with yet another year of recipe development under my belt, I’ve learned a lot since then and have tried new techniques and gluten free flour blends.

Continue to Fluffy 1-Bowl Sugar Cookies (Vegan + GF) from Minimalist Baker →

Sweet Potato Mac and Cheese with Spinach

Sweet Potato Mac and Cheese | @naturallyella

During the winter months, we eat a lot more pasta. It’s not always the healthiest but I love finding ways to add more vegetables to each dish without overloading. This sweet potato mac and cheese was one of my first experiments that has been made for years. The sweet potato helps to create a beautiful, golden sauce and pairs perfectly with the spinach. More recently, this is one of my favorite freezer-meals to make for families with babies! Read more and see the recipe.

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Bloody Mary Popcorn

This is what happens when popcorn meets the flavors of a Bloody Mary cocktail. The magic is a simple-but-strong spice blend made from tomato, oregano, a bit of citrus, oregano, and celery. And before we get to the recipe, I know the main question I’m going to get is about sourcing tomato powder. Look for it at any well-stocked spice store, or do a search for organic tomato powder on-line. It’s incredibly flavor-forward, lycopene-rich (anti-oxidant, anti-inflammatory, skin supportive, etc.), and versatile. I love it in buttermilk dressings, savory yogurt, sprinkled on egg salads or frittatas, or as an amplification for tomato salads when it’s peak summer. Alternately, you can make your own using a dehydrator.
I’ve posted the recipe here >>>>>>.

Bloody Mary Popcorn

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