Archives

Tasty

Mango Miso Slaw

November 3, 2015

Miso Onion Slaw

Mango Miso Slaw
Print Recipe
Servings
2
Servings
2
Mango Miso Slaw
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Whisk together the miso, lime juice, rice vinegar, sesame oil, ginger, honey, salt and yogurt. The dressing can be made a day or two ahead (just cover and store in the fridge).
  2. In a large bowl, combine the remaining ingredients and toss with dressing.
  3. Garnish with peanuts and serve immediately.
Share this Recipe
 
Powered byWP Ultimate Recipe
Tasty

The Hippie Bowl!

August 19, 2015

IMG_3707

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

IMG_3712

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!

IMG_3704

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.
Share this Recipe
 
Powered byWP Ultimate Recipe

IMG_3662

IMG_3702

IMG_3695

IMG_3693

IMG_3674

IMG_3710

IMG_3721

IMG_3733

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!)

IMG_3737

Happy Monday!

IMG_3730

 

 

Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

IMG_3307

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!

IMG_3306

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

IMG_3294 IMG_3307 IMG_3306 IMG_3297

 

 

 

 

 

 

 

 

 

 

 

 

Share this Recipe
Powered byWP Ultimate Recipe

IMG_3294

IMG_3302

IMG_3314