There is a possibility that I could eat crepes for every meal. They are a light and wonderful substitute for breakfast pancakes. For lunch, I like to tuck vegetables and cheese inside and use in place of grilled cheese. For dinner, crepes can be used in place of tortillas in enchiladas. And of course, my favorite, crepes filled with ice cream.
I make crepes out of any flour I possibly can. Once you get the hang of the consistency of the dough and the pan swirl, the possibilities are endless. These cornmeal crepes have become a favorite version and I’ve had this recipe for breakfast quite often (thanks to crepes that freeze well!) Read more and see the recipe.
The post Garlicky Spinach Cornmeal Crepes appeared first on Naturally Ella.
This is a salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch. This is one of those near-perfect one dish meals. You might not want to prep this many ingredients every day, but you’ll forget about that detail the minute you take a bite. And you can see exactly how it comes together in the video below. xx! -h
A couple of tips – you can make the dressing a few days in advance. You can also do much of the chopping and grating a day or two in advance. Cook the noodles to order, though.
Let me know if you try it, and please report back if you land on any seasonal adaptations that you are particularly excited about.
Continue reading Sriracha Rainbow Noodle Salad…
Collard greens are one seriously underappreciated vegetable (hello, health perks).
I used to overlook them all the time. But, once I figured out what to do with them, they became a mainstay in our kitchen. Let me show you how.
This dish is simple, requiring just 1 pan, 20 minutes, and 8 ingredients to make!
My version is modeled after traditional, Southern-style collard greens, which typically require bacon or ham.
Coconut Bacon Collard Greens (15 minutes!) from Minimalist Baker →
There are flavor combinations I have a hard time not repeating all the time. This salad is fairly indicative of one of my favorites: carrots and curry. I’ve made curried carrot soup, a split pea curried carrot soup, and I’ve been tinkering with a carrot curry for an eBook I’ve been working on. The earthy, slightly sweet flavor of the carrots is a lovely compliment to the spice from the curry. Read more and see the recipe.
The post Curried Carrot Cashew Salad appeared first on Naturally Ella.
Who needs to add a little cozy to their mornings? We definitely do! This Warm Maple Amaranth Porridge is going to bring you that little piece of happiness that you need each morning. Have any of you used amaranth before? Amaranth is actually a seed from the amaranth plant. It offers a great, gluten-free alternative […]
The post Warm Maple Amaranth Porridge appeared first on Food Heaven Made Easy.
This week we teamed up with NxStage to bring you this delicious Roasted Chickpea Quinoa Salad Bowl that features a variety of delicious power foods! NxStage creates products for the treatment of end stage renal disease and acute kidney failure. For people on dialysis, they offer a portable hemodialysis machine that can be used at home. This […]
The post Roasted Chickpea Quinoa Salad Bowl appeared first on Food Heaven Made Easy.
For today’s episode, we’ll be talking about PCOS aka polycystic ovarian syndrome with our very special guest, Angela Grassi, MS, RD, LDN. As part of this episode, we’ll get into: What PCOS is Causes & risk factors Signs women should be look out for PCOS diagnosis criteria Nutrition & lifestyle interventions Complementary treatments, and more! Angela […]
The post PODCAST: Nutrition & Lifestyle Interventions for PCOS w/ Angela Grassi appeared first on Food Heaven Made Easy.
In cooking, full recipes are usually my last resort. I like improvisation behind cooking and challenging myself to do this completely changed the way I cooked. Sure, I share quite a bit of recipes but I’ve also tried to extend what I’m doing to include the idea of improv.
My second book was a branch, sharing 50 base recipes for playing in the kitchen. From there, I created the ingredient and pantry section to hopefully reduce food waste with leftover ingredients. Now, I’m introducing a new weekly series that involves one of my favorite ways to cook: components.
The idea of component cooking is to make a big batch of something and use it in different ways throughout the week. I have a list of a few dozen components I use frequently and over the course of the next year, I’ll be sharing a recipe for each along with variations and recipes. It’s like leftovers, but better.
I debated on what to share first but over the past year, these garlicky greens have made their way into numerous recipes. These greens are a wonderful all-season addition to recipes. It’s simple: sauté your favorite greens with a little olive oil and garlic. I typically use kale because it has a bit of texture but chard, spinach, collards, or beet greens would work just as well.
Read more and see the recipe.
The post Garlicky Greens | Component Cooking appeared first on Naturally Ella.
I’m sure by now you’ve tried the 1-ingredient magic that is banana “soft serve” ice cream?
If not, you must. It’s just frozen, ripe bananas whirled into creamy soft serve. In other words, it’s what a healthy foodie’s dessert dreams are made of.
Flavor options are endless! But, for this particular recipe, I went with a recent favorite: Chocolate tahini!
It’s no secret that I have a thing for tahini and chocolate.
Tahini Chocolate Banana Soft Serve from Minimalist Baker →
I am guilty of feeling compelled to cook everything, minus a few exceptions like lettuce and most fruit. I forget that some raw vegetables are beyond lovely. Take for example this asparagus fennel salad. The vegetables are thinly shaved and tossed with the dressing while the grains cook. This results in crisp vegetables softened just slightly by the dressing. It’s one of the few times I don’t mind waiting for the grains to cook. Plus the warmth from the cooked Khorsan soaks in the remaining dressing. Read more and see the recipe.
The post Raw Asparagus Fennel Salad and Khorsan Wheat appeared first on Naturally Ella.