feast

Oct 7

blueberry coconut parfait

It’s been forever since I have done a recipe. This one was just too simple and yummy and HEALTHY to pass up. I had to share. I am currently over halfway through a (mostly) whole30. I feel so great and am loving lots of new recipes that I have been trying. I am writing another “a few of my favorite recipes” to share a few of those said recipes.

blueberry coconut parfe Hope you enjoy this yummy recipe! I just finished eating a bowl of it and am very glad there are leftovers in the fridge for later! :)

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feast

Aug 12

mexican black bean and corn salad

I love this mexican black bean and corn salad. It’s a great addition to any mexican dish. I love it as a side or an addition to any burrito bowl, quinoa mexican salad, or tacos. corn and black bean guacamole The vibrant and diverse colors communicate the flavor of the dish as well. I love the combo of the white wine vinegar, garlic, and lime – the flavors complement each other so well. corn and black bean salad The colors makes it appear as such a happy salad. It adds so much color to your plate with the yellow corn, green pepper, black beans, and you can even add purple onions for yet another color.

For a quick guacamole, simply mash up an avocado or two and add in some mexican black bean and corn salad and salt. It makes for a great, quick dip for chips or a great topping for tacos. ENJOY.

 

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feast

Aug 3

peanut butter chocolate chip breakfast bread

I am one of those people who LOVE the combination of peanut butter and chocolate. I don’t know too many people who don’t but maybe that’s because they are just the people I roll with. There are just some mornings I need more of a dessert for breakfast and this does the trick. I love that we can enjoy something sweet and chocolaty in the morning and know that we are putting good things in our body too. IMG_9383 This recipe whips up quickly and is devoured even faster than it’s made. Baked right, it has a cake-like, moist texture that is filling enough without being too heavy.

My household enjoys this yummy breakfast bread and my little man LOVES helping me mix it up. His favorite part is of course helping me put the chocolate chips in, but only because I let him sneak a few for himself.  IMG_9409 This recipe is adapted from Elana’s Pantry. Also, be sure to check out practical-stewarship’s version as well.

 

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feast

Jul 24

bbq chicken quinoa salad

I decided to take a little nap this yesterday afternoon, which in turn meant I woke up about 30 minutes before we usually eat dinner. So I needed something quick. I had some chicken that I needed to use up and an avocado. So naturally my story ends here: bbq chicken quinoa salad. bbq quinoa salad 3 I had made a take on this dish before and I remembered it being very yummy so I set out to recreate something similar. This time I added lettuce to make it a salad and added some grilled onions and mashed avocado with lime juice. bbq quinoa salad Oh, and I haven’t done any bragging about quinoa yet. Let me spend just a moment here. I love quinoa. It cooks up quicker than rice and can be substituted for rice in most recipes. Because it has lots of protein and is a super versatile ingredient, it has quickly become a staple in our house. The only downside to quinoa – its very hard to clean up off the floor because of how moist and soft it is (much like cooked rice is). However, this is a side-effect I am willing to deal with. bbq quinoa salad2 With this dinner coming together in about 30 minutes, it was a great solution to my problem. So if you are in need of another flavorful, easy dinner to add to your list of quick-fixes – here you go. Enjoy.

As inspired by Shiksa in the kitchen and shared on Metamorphosis Monday.

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feast

Jul 11

no bake cookies for one

I really wanted a giant chocolate chip cookie, but in fear I would eat the whole pan, I decided to come up with an alternative. No-bake cookies. These have a great chocolatey flavor infused with a perfect peanut butter compliment. There is a hint of coconut flavor if you add the coconut, but it’s very subtile.  IMG_6483 I love no-bake cookies but, to be honest, I love most cookies. However, I have a history with these cookies. My high school English teacher, Patti Frisk, would make them for our birthdays. Yes, she made cookies, or something yummy, for every high school student and the class on their birthdays. She blessed many with her sweet spirit and yummy cookies.

IMG_6485 So as I thought of my high school teacher and began to miss her dearly, I began thinking up this recipe. So, for those hot days that you don’t want to turn your oven on, or missing your high school teacher, or a day you just need some yummy chocolate … here’s a great recipe to try.

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feast

Jul 6

vegan raspberry coconut crumble bars

I hope you all have a great 4th of July celebration. We decided to venture to downtown Raleigh, and let’s just say it was CRAZY and the fireworks were far from spectacular.  But that’s okay, we got an extra day with daddy, and we don’t mind that at all! IMG_9082 This morning, I woke up very tired and in need of a yummy breakfast. This is what I came up with. I remembered these super yummy cranberry bars I had made last thanksgiving from Daily Garnish and knew I wanted to come up with a version of that with a good summer flare. I had some leftover raspberries and blueberries that needed to be eaten and so they were the natural choice.

IMG_9084 These raspberry coconut bars have a great balance of sweet from the crumble and tart from the raspberry. I love the hint of coconut flavor the coconut oil and shredded coconut give these bars. This is a bar that tastes fresh, while still being filling. They are actually quite unassuming in their ability to fill you up thanks to the hearty almond meal. My husband, who usually eats a decent amount, was full after two squares!  IMG_9088 These crumble bars are great served with a scoop of vanilla ice cream too, but then they aren’t vegan… but I don’t mind that too much. Feel free to enjoy these for breakfast, a snack, or dessert. They really are great any way you serve them (especially hot out of the oven)! IMG_9093

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feast

Jun 29

quinoa fruit salad

My whole family loves fruit. It’s sweet, sticky, and fresh. What’s not to love, right? We are always trying different ways to eat it like in a shake or blended and frozen in popsicles. I wanted to add a little protein to our fruit fascination and came up with this lovely little fruit salad.

IMG_8597 I tried this one, with chopped mint in it, but it was a no go for us (Ian’s brother and his wife can attest). The mint became the dominant taste and just didn’t compliment the dish very well.

IMG_8586 It is slightly sweetened with honey and just a hint of tart from the lemon juice. It functions as a perfect side to a summer BBQ or a great side dish to take to a potluck or picnic. It would even make for a fresh breakfast treat.

I really like the versatility of the recipe – being that the only stipulation is some kind of fruit. I have made it with blueberries, mangos, and kiwis in it also. I just use a combination of what I have on hand at the time and it makes the salad feel different each time I make it.

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Shared on Metamorphosis Monday.

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feast

Jun 22

the chia seed egg

I have come to love Chia Seeds. They are a great little food full of lots of nutrition! In one tablespoon they have 6g of Fiber, 2.9g Omega-3 fatty acids, and 3g protein. That’s a big punch of goodness in such a small serving. I also love them because you can use them as an egg substitute. When you let them soak in water for a few minutes they magically go from crunchy little seeds (much like a poppy seed) to a squishy, egg like consistency. Who would have known?

I love to use chia seed as an egg replacement when I am cutting a recipe in half or when I’m out of eggs. Because let’s be honest, it’s mighty hard to cut an egg in half. For example, this morning I did not have any eggs but I wanted to make pancakes for breakfast. Thankfully however I had chia seeds on hand. Though it has minor impact on the texture the taste is near indistinguishable – even my husband approves.

They are also great thrown with your granola, sprinkled on top of your salad for a little added crunch, or even blended into your smoothy. I hope you find this as a helpful tool in your food prep toolbox!

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feast

Jun 21

almond meal chocolate chip cookies

I am a cookie addict. There, I said it. Warm chocolate chip cookies are my weakness. They are so yummy. I have to make small batches of them to keep myself from eating all 5 dozen in a day or two. This batch makes one pan full, which is perfect for those who can’t stop themselves.

These cookies have a great slightly nutty taste due to the almond flour. I love that this recipes uses both butter and coconut oil. They keep true to the buttery goodness of a chocolate chip cookie while having some added nutritional goodness from the coconut oil. The dark chocolate has just the right amount of bitterness to balance out the sweetness of the cookie. I recommend you go and bake up a batch of these as soon as you can. IMG_7841 IMG_7856 IMG_7863 IMG_7865

(as adapted from the nourishing home)

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