If you need to jolt a cold out of your body with brute force, you might consider starting here. This head-clearing, sniffle-blasting tonic is the color of Tang, with flavor like a stick of ginger dynamite. It’s a nuclear version of the Honey-Turmeric Tonic in the Coco Morante Essential Instant Pot Cookbook – hydrating, aromatic, invigorating, decongesting, immune boosting, and not for the faint of heart. I made it for Wayne who was fighting a bit of a head cold last week, and sipped on it myself just because it made me feel like I was treating my insides to a spa day.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
Also, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.
Continue reading Instant Pot Dynamite Cold Tonic…
If you’re looking for a new breakfast recipe for lazy weekend mornings, I have just the thing for you.
A crepe is like having a mini burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this!
This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about.
5-Ingredient Buckwheat Crepes from Minimalist Baker →
Of all the pantry inspired meals, these tacos are one of my favorites. Lentils soak up flavors amazingly well. Then toss those spiced lentils in a warm tortilla and add your favorite toppings: it’s a perfect recipe for dinner. Beyond the flavor, these chipotle lentil tacos are fairly fast and most of the time is spent waiting for the lentils to cook. One quick tip: if you’re not into spicy, swap the chipotle peppers for a mix of smoked paprika and smoked salt. That combination adds the perfect depth that works wonderfully with the fresh greens.
Read more and see the recipe.
The post Chipotle Lentil Tacos appeared first on Naturally Ella.
I suspect the most notable aspect of this burrito is the use of jackfruit. My guess is it might be an ingredient you’re either completely onboard with, or not at all. Either way, mark my word, shredded jackfruit is a fascinating ingredient. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. Out of the can, it has a flavor that is quite mild and neutral, making it a lot of fun to play with on the culinary front – blank slate and all. And because of that, my approach is usually to blast it with an assault of spices and flavor. Here you see it sautéed with lots of garlic and taco/chili seasoning to create a dynamic burrito filling that just about anyone can get behind. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe’s) – just drain, and rinse before using.
Give this a try, and if you’re into it, I’m happy to feature more jackfruit recipes in the future!
Continue reading Shredded Jackfruit Burritos (Vegan)…
1. Tell us a bit about yourself? My name is Jasmin Foster and I am from Jacksonville, FL. For the last 2 and half years I have been working as a dietitian in Washington, DC. I manage a skilled nursing/rehabilitation unit and a long term care floor. In addition, I work part time at another facility managing a […]
The post Dietitian Spotlight: Jasmin Foster appeared first on Food Heaven Made Easy.
This is one of those recipes that I like to push the flavors just a bit. The sumac lends a slightly brighter taste to the acorn squash while the parsley/tahini sauce brings the balance. It’s a perfect partnership that also happens to be vegan (thanks for creamy white beans). I also find this soup is best served with a hunk of crusty bread and a crisp glass of La Crema Monterey Chardonnay. I’m not normally a Chardonnay lover but this wine is wonderful with all the flavors of this soup. Read more and see the recipe.
The post Sumac Acorn Squash Soup with Parsley Sauce appeared first on Naturally Ella.
Did you know that this week is pizza week?! Yes this is actually a thing, which makes me SO happy because pizza is one of my favorite foods (I am a native New Yorker) In case you missed it, cauliflower crust pizza is all the rage in the supermarket aisles and social media, so we […]
The post Cauliflower Crust Pizza appeared first on Food Heaven Made Easy.
I installed the Dr. Greger’s Daily Dozen app on my phone last year, and it was a real eye opener for a few reasons. The app is actually just a simple checklist of ingredients to incorporate in your daily diet – ideally, every day. Beans, berries, spices, nuts, greens, etc. It’s actually not simple. The thing that struck me immediately is the way you need to make every meal (and snack) count if you want to check all the boxes. I found that I needed to have more of a plan than my usual “free-style” approach, as well as an evolved arsenal of go-to recipes. So! The first thing I started doing was incorporating meals that were delicious, satisfying, one-bowl “box-checkers”, like this soup. It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!
There are a bunch of other whole food plant-based “box checker” recipes here as well, and throughout the archives.
Continue reading Curried Tomato Tortellini Soup…
Friends, the day has arrived! The day that actually crispy (not fried) chickpeas can happen in your kitchen! Like, it’s a real thing!
Let’s do this!
The magic of this 4-ingredient, easy recipe starts with cooked chickpeas. I went for canned because: easy. But I also suspect you could use home-cooked if that’s your thing.
The #1 crispy tip is to rinse, drain really well, then dry really well.
Actually Crispy Baked Chickpeas from Minimalist Baker →
It’s rare that I get stuck on one salad- I like to mix things up every time. However, this salad is different. I’ve been making this butter-hazelnut dressing for a few weeks now. I could honestly do without the sweet potatoes- just a bit of butter lettuce and this dressing (but the sweet potatoes do add a nice color and a bit more nutrition).
This salad dressing was a happy accident. I’d run out of olive oil, had been working with hazelnuts, and was leaving in 10 minutes to take lunch over to a friend’s house. Needless to say, I ran out with this dressing and couldn’t have been happier with the outcome.
Read more and see the recipe.
The post Sweet Potato Salad with Butter-Hazelnut Dressing appeared first on Naturally Ella.