Cilantro Scramble with Spiced Black Beans

Cilantro Scramble with Spiced Black Beans | Naturally Ella

I have a love/hate relationship with Pinterest and Instagram. It’s a wonderful space to find ideas and be inspired but at the same time, it can feel overwhelming. It can feel easy to think that all those beautiful photos of food are out of reach. This cilantro scramble is two-fold. For starters, it uses my black bean component (which is such a great building block for recipes like this!) Secondly, it was suppose to be an omelette but it stuck and turned into a scramble. Instead of trying for the perfect omelette, I wanted to share this scramble instead. Because guess what? It’s just as delicious. Read more and see the recipe.

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Melissa Clark's Black Bean Skillet Dinner

I’m not sure anyone loves a one-pot / one-pan dinner more than me. It’s probably one of the reasons I’m so hung up on soups. At any rate, I’m alway on the lookout for inspired ideas related to the one-pan approach, and was excited to come across a fantastic example of a hearty, satisfying, flavor-packed black bean skillet dinner in Melissa Clark’s new cookbook. To be fair, I’ve flagged a lot of recipes in this book (I love Melissa’s recipes). But, as in this case, it’s even better when I don’t need to make a run to the store 😉 My guess is many of you have a good chunk of the ingredients on hand as well, and you can see how it comes together in the video below!


I forgot to mention in the video, but you can certainly make the pickled onions, and the crema up to a few days ahead of time. I mean, they come together in a flash, but sometimes its nice to be able to just grab for the special toppings.

One Skillet Black Bean Dinner

One Skillet Black Bean Dinner

One Skillet Black Bean Dinner

One Skillet Black Bean Dinner

One Skillet Black Bean Dinner

Continue reading Melissa Clark’s Black Bean Skillet Dinner…

Asparagus Frittata with Herbs and Mozzarella

Herb Asparagus Frittata with Mozzarella | Naturally Ella

There is hardly a better catch-all for vegetables than a frittata. I could easily riff on a frittata recipe every day (it was the frittata recipe that led me to creating all the base recipes for the cookbook). Raw, roasted, leftovers- most types of vegetables are welcome. This asparagus frittata uses a roasted asparagus mixture I use to make an asparagus soup. It takes a little longer to roast but the flavor is a favorite. Add more herbs as desired or swap out the cheese- both are easy ways to add more layers of flavor. Read more and see the recipe.

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Swirled Mousse Jars + US events


We had an evening without the kids last weekend (we still had the baby to look after but that is basically like holiday for us). Our grand plan was to go out for dinner at a busy Swedish/Japanese restaurant which we haven’t been to for years, then rent a proper Hollywood movie and watch it in the couch (instead of the usual watching-half-a-tv-series-on-the-phone-with-one-hand-mode) while eating a yummy dessert. It turns out that the food on that restaurant wasn’t as good as we remembered it and the movie was the worst catastrophe movie we have ever seen. Dessert was however right on point. Our first intention was ice cream but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh. This was pretty much exactly what he made. These jars took 10 minutes to prepare (which he since then has speeded up to 7), looked pretty, tasted super fresh, creamy and limey with lots of dark chocolate, crunchy nuts and nut butter on top. It’s the kind of dessert that is very helpful to keep up your sleeve – so we thought we’d share it with you.

Encouraged by last weeks video, we did a short one of this recipe as well. Press play!

US trip!
And on the subject of being kid-free. David and I (+baby) are coming to the US for the release of our new book there. Yippie! We will be in New York for a couple of days to do some PR and press stuff. We have teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the class here! Be aware that it’s a limited amount of seats. We will also have a little mingle, book signing and Q&A at CAP Beauty on Monday May 1st. We would LOVE to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will let you know as soon as we do.

David will then continue on to the West coast for some more events there. I would have loved to join him but I simply couldn’t handle too many days of work while also looking after the little one (notice that he currently has no name) + jetlag. And I don’t want to be away from the other kids too long either. Sorry! David is the funny and talented one of us anyway so you should definitely go see him. Although he will probably tell a lot of lies about me – don’t trust him 😉 The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in Los Angeles May 5th. Get your tickets here! There will also be a mingle, book signing an Q&A at Credo Beauty in LA and we will post the link for that asap. We will update soon with more information about a possible event in San Francisco too.

Lots of love!


Okay, back to these jars. You might recognize that the base is similar to the Key Lime Mousse in Green Kitchen Travels. The smart thing here is that we use the same base for the top layer as well but with an additional flavor, which makes it really simple and quick. Enjoy!

Super-Quick Swirled Mousse Jars
Serves 2

Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want the bottom layer to be lukewarm. Best advice is to keep ripe avocados in the fridge. Or look for frozen precut avocado, which is becoming increasingly popular in the supermarkets (and often cheaper than buying fresh).

2 avocado
3 lime
6 soft dates, stoned
1 cup / 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries) 
1/2 tsp cardamom
1/2 cup / 125 ml yogurt

1 oz / 20 g dark chocolate

10 almonds
2 dollops nut butter of choice

Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a food processor or blender (a food processor is a little easier as it has a wider base and this is thicker than a smoothie but a blender works if you add a splash of water) along with the juice of 3 lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half of the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse in the blender and mix again until smooth. Add a few spoons of yogurt to the jars and then add the berry mousse. Use the backside of a spoon to swirl the layers a bit and then top with dark chocolate, almonds and a large dollop of nut butter. Enjoy!

Pea Whole Wheat Couscous Risotto

Pea Couscous Risotto | Naturally Ella

Post sponsored by La Crema. See below for more details.

I’ve always had a soft spot in my cooking for pearl couscous. Is it the healthiest choice? Not by a long shot. Is it delicious? Yes, yes it is. This small pasta cooks quick, soaks up every flavor, and has a lovely texture. I can’t get enough which is why when I saw the idea for couscous risotto, I tucked the idea away.

I love riffs on risotto. Sure, it’s not traditional but these alternative risottos tend to be a little more fun and in the case of this couscous risotto, faster. I love the earthiness of the wheat couscous paired with the pops of sweet peas. It’s all brought together with a glass of La Crema Pinot Gris that hints at a lightness of lemon. Read more and see the recipe.

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Naturally Flavored Water 3 Ways

Spring has officially sprung! These Naturally Flavored Water recipes slay the beverage game and are perfect for your blooming brunch. They embody the fresh and fun colors of spring and beat out that canned sugary drink any day.  It’s no secret…our country is hooked on sugary drinks.  Sodas, juices, coffee concoctions, you name it. Many […]

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Crunchy Breakfast Magic – One Cereal & Five Ideas

Everyone should make their own breakfast cereal blend now and then. Stand in front of the bulk bin section at the grocery store with some little baggies or containers, and fill them with a medley of cereals, fruits, seeds, nuts, and the like. Stir together, and keep in a jar. That’s what happened here, but I think I happily landed on something extra special. The emphasis is on crunch, something to counter the creaminess of a smoothie, or acai bowls. The players? Six ingredients. Crispy quinoa, puffed brown rice, chia, hemp, and flax seeds tossed into a jar with a generous scoop of mesquite flour (which you can skip if you can’t find it). That’s it. Keep it in plain sight and you’ll find yourself reaching for it constantly. I initially thought of this as a homemade cereal that you’d have with milk/mylk or yogurt, but the crunchy magic seems to work its way into all sorts of other preparations. The video (below) demonstrates how the cereal comes together, and then goes into a handful of other ideas including homemade power bars using this as the base. Enjoy!


As I mention in the video – keep your eyes peeled for mesquite flour. It’s very much worth seeking out, and you’ll find yourself using it in everything from oatmeal to smoothies, and this cereal. Made from the ground pods of mesquite trees, the resulting flour is sweet, malty, fragrant, nutritious, and one of my favorite flours to bake with. It can be tough to find, but as I’m typing this, I’m realizing that adding a scoop of cacao powder instead for a chocolate version, might be scandalously good.

Crunchy Breakfast Magic Super Cereal

Crunchy Breakfast Magic Super Cereal

Crunchy Breakfast Magic Super Cereal

Crunchy Breakfast Magic Super Cereal

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5-Minute Vegan Golden Milk

5-Minute Vegan Golden Milk

We’ve been digging golden milk for a while now, so it was due time to share my go-to recipe.

If you haven’t tried golden milk yet, you’re missing out! It’s a creamy (dairy-free), hot milk drink that’s filled to the brim with nutrients.

Yes, a delicious beverage with health benefits. Dreams do come true.

My version is inspired by the lovely Nutrition Stripped and requires just 8 ingredients, 1 pot, and 5 minutes

5-Minute Vegan Golden Milk from Minimalist Baker →

Q&A Minisode: Remedies For Acid Reflux

Today we’re answering this listener question…what are some good flavorful seasonings for reflux? Listen to this week’s episode to learn about lifestyle strategies you can incorporate to manage reflux symptoms.  What is reflux? Let’s start off by quickly going over what reflux is. It basically happens when the lower esophageal sphincter opens spontaneously or doesn’t close […]

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