Collard greens are one seriously underappreciated vegetable (hello, health perks).
I used to overlook them all the time. But, once I figured out what to do with them, they became a mainstay in our kitchen. Let me show you how.
This dish is simple, requiring just 1 pan, 20 minutes, and 8 ingredients to make!
My version is modeled after traditional, Southern-style collard greens, which typically require bacon or ham.
Coconut Bacon Collard Greens (15 minutes!) from Minimalist Baker →
There are flavor combinations I have a hard time not repeating all the time. This salad is fairly indicative of one of my favorites: carrots and curry. I’ve made curried carrot soup, a split pea curried carrot soup, and I’ve been tinkering with a carrot curry for an eBook I’ve been working on. The earthy, slightly sweet flavor of the carrots is a lovely compliment to the spice from the curry. Read more and see the recipe.
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Who needs to add a little cozy to their mornings? We definitely do! This Warm Maple Amaranth Porridge is going to bring you that little piece of happiness that you need each morning. Have any of you used amaranth before? Amaranth is actually a seed from the amaranth plant. It offers a great, gluten-free alternative […]
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This week we teamed up with NxStage to bring you this delicious Roasted Chickpea Quinoa Salad Bowl that features a variety of delicious power foods! NxStage creates products for the treatment of end stage renal disease and acute kidney failure. For people on dialysis, they offer a portable hemodialysis machine that can be used at home. This […]
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For today’s episode, we’ll be talking about PCOS aka polycystic ovarian syndrome with our very special guest, Angela Grassi, MS, RD, LDN. As part of this episode, we’ll get into: What PCOS is Causes & risk factors Signs women should be look out for PCOS diagnosis criteria Nutrition & lifestyle interventions Complementary treatments, and more! Angela […]
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In cooking, full recipes are usually my last resort. I like improvisation behind cooking and challenging myself to do this completely changed the way I cooked. Sure, I share quite a bit of recipes but I’ve also tried to extend what I’m doing to include the idea of improv.
My second book was a branch, sharing 50 base recipes for playing in the kitchen. From there, I created the ingredient and pantry section to hopefully reduce food waste with leftover ingredients. Now, I’m introducing a new weekly series that involves one of my favorite ways to cook: components.
The idea of component cooking is to make a big batch of something and use it in different ways throughout the week. I have a list of a few dozen components I use frequently and over the course of the next year, I’ll be sharing a recipe for each along with variations and recipes. It’s like leftovers, but better.
I debated on what to share first but over the past year, these garlicky greens have made their way into numerous recipes. These greens are a wonderful all-season addition to recipes. It’s simple: sauté your favorite greens with a little olive oil and garlic. I typically use kale because it has a bit of texture but chard, spinach, collards, or beet greens would work just as well.
Read more and see the recipe.
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I’m sure by now you’ve tried the 1-ingredient magic that is banana “soft serve” ice cream?
If not, you must. It’s just frozen, ripe bananas whirled into creamy soft serve. In other words, it’s what a healthy foodie’s dessert dreams are made of.
Flavor options are endless! But, for this particular recipe, I went with a recent favorite: Chocolate tahini!
It’s no secret that I have a thing for tahini and chocolate.
Tahini Chocolate Banana Soft Serve from Minimalist Baker →
I am guilty of feeling compelled to cook everything, minus a few exceptions like lettuce and most fruit. I forget that some raw vegetables are beyond lovely. Take for example this asparagus fennel salad. The vegetables are thinly shaved and tossed with the dressing while the grains cook. This results in crisp vegetables softened just slightly by the dressing. It’s one of the few times I don’t mind waiting for the grains to cook. Plus the warmth from the cooked Khorsan soaks in the remaining dressing. Read more and see the recipe.
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I have meals that I turn to time and again- things I can do without a recipe, without much thought. Summer rolls are one of those items. I always have rice papers on hand and for the most part, have the rice noodles on hand too. I make a lot with raw vegetables (makes it super fast) but these roasted carrot summer rolls are lovely. Roasting carrots adds an extra layer of flavor and I’ve found with the soy sauce baked in, I don’t really need a sauce. This makes these carrot summer rolls perfect for taking on the go.
Read more and see the recipe.
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If you’re sitting next to me on the bus, these very well might be in my purse. And if you were on my most recent flight, they were most definitely in my carry-on (along with three of these quinoa burritos) – laugh/cry. Snack balls, energy bites, zoom balls – these little bite-sized treats check all the boxes. I’m going to go out on a limb and say this version, in particular, is extra special because they’re made with quinoa flakes – imagine rolled (or instant) oats but made from quinoa instead. A brilliant, super versatile ingredient I’ve been playing around with a lot lately. What else? Sunflower seed butter works as the binder for all sorts of other goodness including toasted coconut, and a good amount of hemp and chia seeds. To achieve peak hippie snack status, I rolled them in a bee pollen coconut blend! They’re great! Here’s the video of how they come together…
WATCH VIDEO ON YOU TUBE
I mention in the video that you can certainly substitute oats if you aren’t able to track down quinoa flakes. No big deal at all.
Continue reading Quinoa Hemp Snack Balls…