Cherry Tomato Cream Sauce with Parmesan

Close-up image of a sauce with tomatoes and parmesan.

This is a silly recipe but it’s delicious and therefore, I’m sharing it. I’m always tweaking my pasta sauce recipes and this one came out by accident one day when I was attempting to use burst tomatoes in another fashion. When that didn’t go according to plan, I landed here with the help of a little cream and parmesan.

I love how the juice from the burst tomatoes mingles with the cream, which with the help of a little parmesan, creates a perfectly thick sauce. I’ve used this sauce time and again with pasta, stirred into risotto, or even used it to cook eggs in (a purely delightful breakfast).

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Seed Cycling Mixes (+ 10 Ways to Use Them)

Seed Cycling Mixes (+ 10 Ways to Use Them)

Seed cycling. Ever tried it?

I first became aware of the idea that diet affects your menstrual cycle from the book WomanCode by Alisa Vitti, which (among other wonderful, helpful things) promotes eating certain foods during certain times of your cycle to improve hormonal health. Sign me up.

One simple application of this concept is seed cycling, which is essentially adding specific seeds to your diet at various times in your cycle to help optimize hormonal health.

Seed Cycling Mixes (+ 10 Ways to Use Them) from Minimalist Baker →

Classic Berry Swirl Ice Cream

If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla. This version is made with cream, but I’ve also posted a non-dairy version here. It is my absolute favorite flavor, and yes, you can absolutely use frozen (thawed) berries!
Classic Berry Swirl Ice Cream

The Recipe

The berry sorbet component couldn’t be easier to make. You use a blender to puree whole fruit with some sugar, strain, and you’re in business. The vanilla swirl is a bit more intensive. You need to make a classic vanilla custard, and then churn from there. I like to make the swirl components up to a few days ahead of time, when I have a few minutes, and then churn a couple hours before serving. It’s great for days after, but is full-stop magic enjoyed just shortly after churning.

Continue reading Classic Berry Swirl Ice Cream on 101 Cookbooks

4-Ingredient Citrus & Melon Spritzer

4-Ingredient Citrus & Melon Spritzer

There are so many reasons to love summertime, but fresh melons are near the top of the list. They’re sweet, quick, easy, and the ultimate refreshing snack.

When melon season strikes, we love finding ways to use them as much as possible. Hence, these Citrus & Melon Spritzers!

We tested both virgin and alcoholic versions and both were delicious, so they’re great for just about any occasion.

4-Ingredient Citrus & Melon Spritzer from Minimalist Baker →

Berry Swirl Ice Cream (Vegan, Dairy-free)

As far as ice cream goes, berry swirl ice cream is my favorite. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make a classic version (and will post that version before the weekend), but wanted to challenge myself to create a vegan, dairy-free version as well. A lot of you requested one when I posted about it to Instagram the other day.
Berry Swirl Ice Cream (Vegan, Dairy-free)

The Recipe

I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice.

I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a “blender custard” instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or pistachio gelatos you might get in Italy, but it’s really nice alongside the vibrant berry swirl. The dairy based version I make uses a classic vanilla swirl, creamy brightness. This is a slightly different beast, but a big hit with kids and adults!

Continue reading Berry Swirl Ice Cream (Vegan, Dairy-free) on 101 Cookbooks

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

When making our new Garlic Ginger Tahini Miso Dressing I started craving a dish to put it on, and my mind automatically went to a grain bowl with chickpeas and an Asian twist.

So, after testing a few variations I came up with this beautiful Crispy Miso Chickpea Bowl with brown rice, fresh veggies, and a saucy garlic sesame marinade. When added, the Tahini Miso Dressing elevates it to the next level, but it is optional.

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing from Minimalist Baker →

Bulgur Cucumber Salad with Basil and Chili Oil

Close-up, side angle photograph of a cucumber salad tossed with bulgur and sesame seeds.

This salad is what happens when you have just a small bit of grains leftover from dinner the night before. Cool, crisp cucumbers are paired with bulgur and an easy chili-oil. Easily multiply this recipe to feed more. I love it served with some corn fritters and hummus.

The Cucumbers

I love a good cucumber salad and side dish during the summer. It’s crisp, it’s refreshing, and it’s usually easy enough to through together in a few minutes. This cucumber salad is true to all of that. I love keeping the cucumber fresh but I’ve noticed quite a few options for grilling cucumbers as well.

Want to switch it up? Try using fresh tomatoes with or in place of the cucumber (think cherry tomatoes!)


I’m notorious for cooking just a few too many grains to where I only have ¼ to ½ cup leftover (usually from dinner the night before!) This salad uses the scraps of bulgur. However, bulgur cooks quickly so if you needed to make it with the salad- it only adds about 15 minutes.

Other grains that would work well include quinoa or millet. This would help keep the overall dish gluten-free too!

Add some cheese

I left it out but this salad would be delightful with a salty cheese like feta. I’d even go as far to say look for a sheep or goat feta- I find they balance the spice from the chili flakes nicely while keeping a prominent flavor.

Spicy Swap

I know spice isn’t everyone’s game, so swap out the chili flakes for a bit of ground smoked paprika (about 1/2 teaspoon). I feel like the chili flakes really bring everything together so I wouldn’t recommend just leaving them out completely.

[tasty-recipe id=”38290″]

Overhead photo of a tan bowl on marble background with a cucumber salad. continue reading

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Easy 5-Ingredient Protein Bars (Peanut Butter Chocolate!)

Easy 5-Ingredient Protein Bars (Peanut Butter Chocolate!)

Friends, behold: the easiest, most irresistible DIY protein bars on the block.

They’re salty, naturally sweet, and topped with (optional but not-so-optional) melted dark chocolate. But most importantly, they require just 5 ingredients, 1 food processor (or blender), and 20 minutes to make.

Let’s do this!

These protein bars are adapted from our beloved 5-Ingredient Protein Ball recipe and feature a few modifications and flavor swaps.

Easy 5-Ingredient Protein Bars (Peanut Butter Chocolate!) from Minimalist Baker →

Chili Green Bean and Egg Spring Rolls

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.

What’s my favorite summer food? Anything portable as I feel like I’m always on the move! These spring rolls are packed with cooked green beans, herby noodles, and to bring it all together, fried egg. It’s a perfect on-the-go meal for me!

Loaded up with Vegetables

I think there’s no better thing than having a hand-held option to eat a delicious array of vegetables. It’s easy to load them up with any of the seasonal vegetables. During the summer, you could also add cucumbers, different types of peppers, greens, cabbage, or eggplant.

During the cooler months, this would also work well with carrots, sweet potatoes, spinach, chard, and/or kale.

Make it a meal: Pete and Gerry’s Organic Eggs

Beyond the delicious array of vegetables, these spring rolls are also great as a meal with help from Pete and Gerry’s Organic Eggs. One of the reasons I like using these eggs is because I know they come from small family farms that are dedicated to humanely raising chickens and ensuring care of the land for future generations.


When it comes to spring rolls in the summer, basil is the obvious choice. However, it’s not the only option. A few other ways to jazz up the rice noodles include cilantro, mint, dill, or parsley. Some of these options are better for the fall/winter vegetables but I’ve yet to find a combination I don’t like.

Rice Noodles

I love adding rice noodles to the rolls as a way to bulk up the overall bite. I prefer the smaller brown rice noodles but I’ve also used thicker ones in the past. Of course, you don’t have to use noodles at all. I’ll occasionally swap out the noodles for lettuce or spinach.

The Wrappers

Finally, there are a few different types of wrappers. There’s round/square and white/brown. While I like using brown rice papers, I find they are a bit tougher to roll. I’ve been sticking to the smaller 6” white wrappers, which is what I used for this recipe.

[tasty-recipe id=”38276″]

Disclosure: This recipe was created in partnership with Pete and Gerry’s Organic Eggs. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading

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