These Smoky Sage Coconut Cocktails are everything you need to get your Friday night started right! A few years ago, a good friend of mine put me on to the most magical tip. When drinking alcohol, pair it with coconut water to avoid the nasty hangover. Why hadn’t I thought of that sooner? Coconut water […]
We have a dinner rhythm to most every week. Thursday nights are pizza night while Friday’s are often leftover vegetables tossed with pasta. Sometime earlier in the week is taco night. We make up guacamole and make homemade tacos or enchiladas. It may be one of my favorite dinner nights. These black bean tacos are an easy base when I need a quick dinner. These cooked black beans are a staple. I use them as I would refried beans, in everything from these tacos to black bean bowls. Just a few beans and spices- so quick and easy. Read more and see the recipe.
A lot of people have baked these cookies over the past decade. People love them because they’re free of any added refined sugar, egg-free, no butter, and gluten-free. They’re studded with generously with chocolate, and they’re fantastic. The number one question related to them is how to make them nut-free – so kids can take them to school. I took a trip to Tucson last week (I’ll post the video soon :), and took the opportunity to remix the recipe. The originals are favorite travel snacks, and I was confident that experimenting with a chocolate version wouldn’t be a bad idea. The new version is double chocolate (chips and cacao), and made with crushed sunflower seeds, in place of almond meal. Enjoy! -h
This recipe has been a long time coming because white chocolate can be quite difficult to make vegan.
But, with a little inventiveness and lots of testing, I cracked the code!
Friends, allow me to introduce your new BFF: Vegan White Chocolate Truffles!
Originally, I was testing this recipe with a base of cocoa butter, coconut cream, and cornstarch, but it turned out either like pudding or rock hard and crumbly.
Have you had wild rice? If not, it’s about time you jump aboard! Wild rice is a nutritious whole grain that has been getting more attention lately, and for good reason. Wild rice has less calories per serving than brown and white rice. It also comes with more protein per serving. Wild rice is usually […]
Valentine’s Day is almost here! And that means it’s time to spoil your loved ones with the sweeter things in life (you know, like chocolate and cheesecake).
We’ve compiled our favorite EASY, decadent desserts to help you make the day extra delicious! Expect a mix of healthy, indulgent, and lots of chocolate.
Recipes in order of left to right, top to bottom: Easy Vegan Chocolate // 2-Ingredient Chocolate Truffles // 1-Bowl Vegan Chocolate Cake // Tahini Bombs // Best Vegan GF Chocolate Cupcakes // 2-Ingredient Dark Chocolate Truffles // Coconut No-Bake Cookies // Vegan/GF Whoopie Pies // Vegan /GF Black Bean Brownies // // 7-Ingredient Vegan Cheesecakes // Chocolate Lava Cake // Almond Butter Cup Bars
And there you have it!
It’s around the beginning of February that I start to lose interest in winter produce. I’ve been eating squash and sweet potatoes for months and in California, the weather is turning to spring. We still have a bit of time before spring produce hits the market which means more creative winter recipes. This hash egg skillet is simple. It’s perfect for breakfast or a light dinner and at the base you only need two ingredients: sweet potatoes and eggs. Jazz up the skillet with fun toppings or reach for different spices. Read more and see the recipe.
One-pot meals are the savior of weeknight cooking, and this pasta is one of my go-tos. It’s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. I made a video of how it comes together, but the jist is to simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, and plate in shallow bowls with your favorite toppings (I include a list of suggestions). Variations couldn’t be easier once you get the hang of the technique. The recipe is included here, and you can also see how I pull it together in the video. As I mention in it, you can easily do a vegan version of this, or use whatever gluten-free pasta you like. I think the reason I always come back to this recipe is because you’ve got greens, protein from the lentils, and a range of whole healthful ingredients all in one pan. It’s a total crowd-pleaser, and leftovers are A+ as well.
Also! A few of you have asked where to find a list of all my videos in one spot. There will always an up-to-date list on this You Tube page. I’m also posting the shorter ones to Instagram. If you subscribe on You Tube, you won’t miss any, that’s probably the safest bet. In addition to the recipe videos, I’m super excited to post more travel videos. I’m working on one from a trip to (beautiful, sunny!) Tucson, Arizona last week, and a separate video of what I made to take along with me as travel snacks. So, if you subscribe or follow on one of those channels, you’ll likely get the heads up. I also link in the 101 Cookbooks newsletter (sign-ups are sprinkled all over)….The videos are far from perfect (especially the ones I’m in laugh/cry), but they’re so fun to make, and my hope is that I’ll get better at it over the course of the year – 2017 goals! 😉 xx! -h
I have a serious thing for potatoes (because carbs), but this recipe elevates it to an obsession.
We’ve all had breakfast potatoes and mashed potatoes and french fries, but what about smashed potatoes? Yeah, get ready for crispy, tender potatoes with a flavor explosion.
Carbs + sauce for the win.
These potatoes are easy to make, requiring just 9 ingredients and about 1 hour to make!
Post sponsored by Bob’s Red Mill. See below for more details.
Our bottom drawer of our kitchen island is dedicated to potatoes of all kinds. At any given time I keep a handful of sweet potatoes, Yukon gold potatoes, and Russet potatoes on hand. I’ve found I can pretty much make any type of meal from a variety of potatoes. These potato cakes make for a nice base for fried eggs, a topping for salads, or even eaten by themselves. The quinoa provides an extra boost in nutrition- a perfect way to round out the potato cakes! Read more and see the recipe.