Roasted Vegetable & Quinoa Harvest Bowls

Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

Continue to Roasted Vegetable & Quinoa Harvest Bowls from Minimalist Baker →

Pickled Turmeric Eggs

A number of you spotted these pickled turmeric eggs in my refrigerator when I posted this shot to Instagram recently. They’re great! They’re also incredibly easy and quick to make, and convenient to have on hand. Pickled eggs, like these, will keep in your refrigerator for a week or two, and I love to use them in all sorts of ways. As a component in a quick lunch you can’t go wrong, or to top off a Buddha bowl, or just as a stand-alone snack. You can eat them halved and topped with whatever you have on hand (pictured here with scallions, chopped walnuts, and a dab of turmeric lemongrass curry paste, and a bit of watermelon radish), but I also like to grate them on a box grater for a vibrant shredded egg salad. You can also use the shredded version as a protein-boost on top of a green salad, or as the main event on an open-faced sandwich. The turmeric swings some nutritional weight, and brings an electric yellow hue to the outside of each egg. The apple cider vinegar delivers a nice bite and tang to the situation, and also tightens up the texture of the egg. You have to give these a try! I’m posting a video of the process here, and you can find the recipe down below as well.

One last thing I’ll mention is this – Be sure to use the shallots (or onions) as well. They’re great in salads, on tacos, or served as a condiment at the table. A little pickle accent is welcome at just about every meal.

Pickled Turmeric Eggs

Pickled Turmeric Eggs

Enjoy! –Heidi

Continue reading Pickled Turmeric Eggs…

Vegetarian Lunches for the Work Week

Vegetarian Lunches for the Work Week | @naturallyella

While I don’t work in an office, I’m always helping my husband pack his lunches. It took some time to get into a routine (that we’re still working on) but he always does better during the day when I send him out the door with lunch. Below are a few of my favorite vegetarian lunches we use throughout the week. A couple of recommendations: plan and prep. Planning ahead and prepping a few items helps to make quick work of lunches so you’re not scrambling 10 minutes before walking out the door!

Soups

Curried Carrot Soup | @naturallyella
Broccoli Soup with Ginger and Lemon
Five-Spice Parsnip Pumpkin Soup | @naturallyella

Soups are high on my lunch list. They are usually easy to assemble and are better the next day. Even better, I’ll make a couple of large batches of soup on the weekend and freeze in individual portions for a grab and go lunch. Having a stash of soup in the freezer means you’re rarely without a solid vegetarian lunch!

 

Sandwiches/Wraps

Curried_cauliflower_wrap
Olive Tapenade, Arugula and Hummus Stuffed Pita
egg_salad_sandwich

Sandwiches are the old standby for lunches and while we eat our fair share of peanut butter and jam, there’s a wide array of wraps, sandwiches, and stuffed pita. A lot of these recipes are quick and can easily be assembled the day of (egg salad is one of my go-to, make in the morning recipes!)

 

Grain/Bean Bowls

Sumac Spiced Chickpea Cucumber Salad
Ginger Brown Rice with Carrots and Hardboiled Eggs
Sorghum Tabouli

Most of the grain bowls that get packed in lunch aren’t recipes. They are a mix of whatever grains, sauces, and vegetables I might have already prepped in the refrigerator. The combination is endless but a large grain bowl can be very satisfying in the mid-day rush.

 

Noodles

Sesame Soba Noodle Bowl with Edamame
Chili Spinach Pesto Noodle Bowl | @naturallyella
Cold Soba Noodle Bowl | @naturallyella

I love a good noodle bowl. I’ll often make a quick peanut sauce and steam broccoli for a bowl that’s ready in about 10 minutes. Noodle bowls are also great after they have sat for some time and are often just fine when eaten cold (perfect for when you don’t have a microwave!)

 

Salads

Turmeric Tahini Roasted Cauliflower Salad with Lemon Dressing | @naturallyella
Avocado Chickpea Salad
Black Bean Salad with Roasted Sweet Potatoes

Next to sandwiches, salads are the other lunch standby. However, I’m not talking about a simple, lettuce + dressing salad but rather hearty vegetables, grains, nuts and seeds. Quite often I’ll also use leftover roasted vegetables and grains to help bulk up the greens. Salads are great for using up leftovers!

 

Leftovers

Peanut Stew with Sweet Potatoes and Spinach
Spinach and Red Lentil Masala | @naturallyella
African Curry with Chickpeas (Cape Malay Curry)

I think there is no better lunch than a dinner recipe that develops more flavor as it sits. Making extra curries and creamy dishes is a no brainer because it’s an easy lunch and I think taste better the next day. Often I’ll make these meals on Sunday night and eat the leftovers for lunch for the next three days!

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No-Bake PB & J Energy Bites

No-Bake PB & J Energy Bites

We’re 7 days into the new year. How’s it going so far?

I don’t know if you made any resolutions, but perhaps these wholesome, easy-to-make energy bites can help you stick with any healthy eating-related goals. They’re packed with protein, healthy fats, and fiber, and they taste like a peanut butter and jelly sandwich!

Yes, all of your dreams can come true. Let me show you how!

These energy bites require just 7 ingredients, 15 minutes, and 1 bowl to make!

Continue to No-Bake PB & J Energy Bites from Minimalist Baker →

Grilled Celeriac with White Bean Puree

Grilled Celeriac with White Bean Puree | @naturallyella

This recipe is in partnership with California Olive Ranch. See below for more details.

One of my marks for a good chef is how they can transform a meat-based dish into a vegetarian meal. When I’m in a group setting and request vegetarian, there are usually two outcomes: the chef used what they were doing anyway or served a completely different meal. While I understand the different meal for some dishes, I’ve had the occasion of longingly looking at my meat dish and thinking that it could have easily been vegetarian. This grilled celeriac was inspired by a chef that simply shifted the meat dish (fish atop celeriac puree) and turned it into a celeriac steak on top of the puree. I wanted to recreate something similar but with a bean puree for a bit of protein boost. Read more and see the recipe.

The post Grilled Celeriac with White Bean Puree appeared first on Naturally Ella.

Butternut Squash Toast with Pistachios and Sage

Butternut Squash Toast with Pistachios and Sage | @naturallyella

I like a solid, savory breakfast. Eggs, some form of vegetable, and a thick slice of toasted wheat bread. This butternut squash toast is all of that combined. The original recipe, from the Easy Vegetarian Cookbook, is one of my variations for bruschetta. It’s a fairly loose bruschetta but the herbs and squash find a good companion in the crunch of the pistachios. The squash mixture could easily be made ahead of time leaving the toast and egg preparation during breakfast.

Read more and see the recipe.

The post Butternut Squash Toast with Pistachios and Sage appeared first on Naturally Ella.

Curried Potato & Lentil Soup (1 Pot!)

Curried Potato & Lentil Soup (1 Pot!)

It’s that time of year for soup, hot chocolate, Shepherd’s Pie, and cozy loungewear. And sitting by the fire. Oh, and Netflix. Did I mention I don’t leave my house in the winter?

This soup is perfect for cozy, cold winter nights when you’re craving something hearty and comforting yet healthy.

Bonus? It requires just 1 pot and around 45 minutes to make!

Continue to Curried Potato & Lentil Soup (1 Pot!) from Minimalist Baker →

Halloumi Salad with Spinach and Quinoa

Halloumi Salad with Spinach and Quinoa | @naturallyella

I often receive questions along the lines of, “how do I start to eat healthier/more produce/vegetarian.” I often feel that people expect a step by step process from me but the truth is, it takes finding your own rhythm. Two things I do suggest though: start small and find ways to balance the healthy/treats. This halloumi salad is a balance for me. It’s loaded with good ingredients and balanced with one of my favorite treats: halloumi. You can’t go wrong with fried cheese, even in salads. Read more and see the recipe.

The post Halloumi Salad with Spinach and Quinoa appeared first on Naturally Ella.

Mint Chocolate Power Bars

mintchocolatepowerbars_01

I just figured out that by placing two pillows under my left elbow, I can hold sleeping baby Gabriel with one arm and type this text on the laptop that is balancing on my right leg with the other hand. It’s brilliant! I can even reach that bowl of soaked oats with raisins, apple and crunchy peanut butter that stands there on the sofa table. Okay, maybe not brilliant. This balancing act is pretty tricky actually. And I suspect that my left arm will starting to go numb soon. I should probably focus on my son and just wait for Luise to get back from the shower. But I did promise 192 people on instagram that I would post this recipe today and I’ve already spent an hour tucking the other two kids to bed so I feel like I really need to do this now or I’ll be starting the year with breaking a promise.

Therefore I am currently writing this post one-handed – sitting in a patchwork plaided sofa in a cute little airbnb apartment in Copenhagen that we’re renting for a few days – chewing on a peanut butter covered apple with a chubby little cherub snoring in my other hand. And Luise thinks I’m bad at multi tasking. Ha!

mintchocolatepowerbars_4

Before we left, I prepared a batch of power bars for the car-ride down. When they don’t serve as car snacks, we use them as quick energy fuel at home whenever we or the kids are in need of a treat. A chocolate bar (or two) in my gym bag also makes a pretty compelling argument for dragging my tired daddy-of-three body to the gym. The bars rarely last long in our freezer.

Lately, I have been completely hooked on this chocolate and mint combo. Combining fresh mint flavour with rich chocolate always seemed weird to me, but all of a sudden I have changed my mind. It’s brilliant and for some reason extra perfect as workout fuel. This recipe is based on the Hemp Bars in our first book but a little simpler and fresher in flavour. We top them with cacao nibs which not only make them look great but also adds a nice crunch to their texture.

mintchocolatepowerbars_2

I asked Isac to assist me when I made these but he was pretty useless. When asked to pit the dates, he placed the stones in the food processor and the dates in his mouth (which almost ruined the food processor). He also kept insisting that the cacao nibs were bombs that exploded into the bars, leaving giant craters after them. So if you think the bars look uneven, this little hooligan is to blame.

By the way, I’m not writing one-handed anymore. Halfway along this post, I spilled some oats on Gabriel’s head so he woke up. Luise is nursing him now (and most probably also piercing an imaginary voodoo doll with my face on it with a thousand needles).

Yup that was it. First post of the year. Giant craters, crying babies, voodoo dolls and eating chocolate at the gym. And I’m only 44 minutes late for my deadline. Not a bad start.

mintchocolatepowerbars_03

Mint Chocolate Power Bars
Makes approx. 18 bars
 

You can add a few tablespoons protein powder of choice (instead of the desiccated coconut) if you are making them as workout bars. Nuts can of course also be used instead of the seeds, if preferred.

150 g / 1 cup mixed pumpkin seeds and sunflower seeds, toasted if preferred
50 g / 1/2 cup desiccated coconut, unsweetened

4 tbsp chia seeds
3 tbsp cacao powder
50 g / 1/2 cup rolled oats
2 pinches sea salt
4 tbsp virgin coconut oil
200 g soft fresh dates (roughly 16 dates / 1 packed cup), pitted
5 tbsp nut butter of choice (we love using a combination of tahini and cashew butter but peanut butter also works great)
a few drops peppermint oil (or 2-3 tsp dried mint leaves, crushed)

Topping
60 g / ½ cup raw cacao nibs

Line a 16 x 22 cm baking tin with parchment paper.
Add the seeds, coconut, chia seeds, cacao powder, oats and salt to a food processor and pulse on high speed until coarsely crumbly. Pour into a bowl and add coconut oil, dates, nut butter, mint (oil or dried leaves) to the food processor. Run on high speed until entirely smooth and sticky. Add the seed and cacao crumbles and pulse quickly until mixed together. Help out with a spatula in case the mixture isn’t combined. Taste and add more mint flavour or salt if needed, then pulse a few more times.
Transfer to the baking tin and, using the palm of your hand or the back of a spoon (coated in coconut oil), press the mixture down very firmly to create an even and compact bar (roughly 2 cm high). Scatter the cacao nibs on top and use a spatula to press them down slightly into the mixture.
Let set in the freezer for approx. 15-30 minutes before cutting into approx. 18 bars.
Store the bars in an airtight container in the freezer and they will keep for a few months. You can wrap them in baking paper to make them more portable. Thaw them ever so slightly before serving.

NB: For a nut-free alternative, replace the nut butter with a seed butter of choice.

Collard Green Spring Rolls + Sunbutter Dipping Sauce

Collard Green Spring Rolls + Sunbutter Dipping Sauce

We could all use a little diet reframing this time of year, myself included.

December invites more indulgence than usual, and my body is all, “Hey, lady. Can a sister get some greens or what?”

My body is sassy. I can’t blame her. I’m a lot to deal with.

These are perhaps the prettiest 30-minute spring rolls on the block because the exterior isn’t traditional rice paper – it’s collard greens!

Continue to Collard Green Spring Rolls + Sunbutter Dipping Sauce from Minimalist Baker →