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Tasty

Special Chocolate Pudding

March 2, 2016

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I made this for a movie night last week… and everyone enjoyed them (including my husband)… guess the secret ingredient?

Avocado!

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I love treats that truly taste good (and not just in a “I’m eating healthy so this is my best case scenario” kind of way). I like that you can prep this ahead of time (great for school/work lunches) and it is great for dinner parties because this recipe makes 8 servings in 4 oz ramekins (don’t do 8 oz servings for 4 people like I did – it’s super rich and pretty hard to finish… despite how good it tasted). Ok so how do you make this sneaky tasty treat? Here we go….

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Avocado Chocolate Pudding
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Avocado Chocolate Pudding
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Ingredients
Pudding
Whipped Cream
Servings:
Instructions
  1. Scoop flesh from avocados and put in a blender with seeds from vanilla bean.
  2. Add cacao powder, maple syrup, agave, orange juice and kosher salt and start to puree.
  3. While blender is still running, gradually pour in 3/4 cup hot water (but not boiling), until smooth and creamy (you can also add more orange juice if the 3/4 cup water isn't enough).
  4. Chill pudding for at least 2 hours and up to 3 days (cover once set).
  5. Serve with whipped cream (make by whipping heavy whipping cream with vanilla) and sprinkle with cacao nibs and hazelnuts. If you want to go the vegan route, I recommend refrigerating a can of full fat coconut milk and whipping it in a chilled bowl for 30 seconds or so and adding vanilla for an easy dairy free substitute!
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Tasty

by Chloe’s Veggie Burger

February 29, 2016

Veggie Burger

With New York Fashion Week just having wrapped up, my Instagram feed has been inundated with images of gorgeous clothing and delicious meals.  One of the most popular spots to catch a meal between shows seemed to be by Chloe the plant based diner that puts a vegan spin on comfort food (ie. sweet potato mac and cheese with shitake bacon and kale artichoke dip)… so when Food and Wine did a write up on some of their most popular recipes, I jumped at the chance to whip some of them up.

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I obviously had to start with the burger..and boy was it worth it.

by Chloe Veggie Burger
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by Chloe Veggie Burger
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Ingredients
Sauce
Burgers
Servings:
Instructions
  1. Make the sauce by combining tofu, ketchup, mustard, agave and garlic in a blender until smooth. Stir in pickle relish and dill. Season with salt and pepper and refrigerate.
  2. Make the burgers by sautéing onion in 2 tablespoons of oil for 6 minutes over moderate heat (until browned), then add garlic and sauté 2 more minutes (until softened).
  3. Scrape onion/garlic mixture into a food processor and add rice, lentils, walnuts, four and basil and pulse until combined (but grains are still visible).
  4. Using lightly oiled hands, make 1/2 inch thick patties with 1/3 cup of the mixture until mixture is gone (should make 8 patties).
  5. Wipe out skillet and heat 1 1/2 tablespoons of oil in it. Fry patties in batches over moderate heat until browned (5 minutes on each side)
  6. To assemble the burgers, spread sauce on the bottom of a toasted bun, top with a patty, veggies and burger bun (or add an extra patty for a double!).
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Pair with sweet potato fries and a yummy Zinfandel for optimal happiness!

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Tasty

Chickpea Salad

October 7, 2015

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My mom’s egg salad is one of my favorite snacks, but when she whipped this recipe for us, I think we have a new winner in town!  This healthier spin on egg salad, is packed full of veggies (and flavor!) and doesn’t even have you missing out on the fact the main ingredients is MIA (also you lose the smell factor when you sub chickpeas for eggs, which really helps when you bring it for lunch)

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Chickpea Salad
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Recipe via Oh She Glows
Chickpea Salad
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Recipe via Oh She Glows
Ingredients
Servings:
Instructions
  1. Mash chickpeas in a large bowl.
  2. Stir in celery, green onions, pickles, peppers, mayo and garlic.
  3. Add mustard, dill, lemon juice and season. Adjust seasoning as needed.
  4. Serve on Bibb lettuce, toasted bread, chips or in a wrap!
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Tasty

The Hippie Bowl!

August 19, 2015

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The Beaver’s have some exciting news…. we’re moving!

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With our house search passing the 2 year mark we couldn’t be happier to get settled into a new place of our own – but with that the blog is definitely taking  back burner for a bit… While we prep for the move this month, I will try to post while I can – but am excited to share our new space with you once we move in!

In the mean time I am working on cleaning out my fridge and using up random bottles/jars of stuff… luckily my current food bible Sprouted Kitchen’s Bowl + Spoon had the perfect solution to my fridge cleaning issue – The Hippie Bowl!

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The Hippie Bowl!
Print Recipe
Recipe via the Sprouted Kitchen
Servings Prep Time
2 1 hour
Cook Time
1 hour
Servings Prep Time
2 1 hour
Cook Time
1 hour
The Hippie Bowl!
Print Recipe
Recipe via the Sprouted Kitchen
Servings Prep Time
2 1 hour
Cook Time
1 hour
Servings Prep Time
2 1 hour
Cook Time
1 hour
Ingredients
Tofu
Bowl
Tahini Citrus Miso Dressing
Servings:
Instructions
  1. Whisk "Tofu" ingredients together (except for the extra firm tofu) in a shallow dish.
  2. Drain and press tofu then cut into 1 inch squares.
  3. Toss them in marinade and let soak for a minimum of 30 minutes (I do overnight sometimes).
  4. Preheat oven to 475 degrees.
  5. Make the spiced sunflower seeds by heating a skillet over medium heat and toasting sunflower seeds until fragrant (about 2 minutes).
  6. Add salt, cayenne and sugar and toss until sugar starts to melt and sticks to the seeds (about 8-10 minutes).
  7. Transfer in a single layer onto a piece of parchment to let cool.
  8. Cook grains according to directions.
  9. Spread the tofu on a parchment lined rimmed baking sheet and bake for 20-25 minutes (toss halfway through) until edges are browned.
  10. While tofu is cooking, sauté greens in 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and spinach, and season with salt and lemon juice until wilted.
  11. To make the tahini dressing, whisk tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in vinegar & orange juice, season with salt and pepper (thin with water or lemon juice if needed).
  12. Make the bowls by starting with a scoop of grains and then topping with tofu, warm greens, carrot ribbons, avocado and topping with sprouts and sunflower seeds. Serve with tahini dressing.
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This dish is the perfect mixture of feel good and taste good, and I love how it easily packs up for a delicious lunch the next day (or two!)

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Happy Monday!

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Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

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I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

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Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Ingredients
For dressing
For roasted spicy chickpeas
For salad
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
  2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
  3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
  4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
  5. Drizzle with dressing and toss to combine.
Recipe Notes

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