Name: Vietnamese Mango Salad
Total time: 30 min
Yield: 4 people
Ingredients: 2 tbsp turbinado sugar; 2 tbsp Asian fish sauce; 1/4 cup fresh lime juice; 1 tsp cooking oil; 1/2 cup salted dry roasted peanuts; 1/4 tsp ground cumin; 1 head Little Gem lettuce (thinly sliced); 1.5 cups unripe mango or green papaya (julienned); 2 cups yellow or Chioggia beets (peeled and julienned (I used my Spiralizer) ); 1/2 cup carrot (julienned (I used my Spiralizer)); 1 large tomatillo (husked and finely diced); 1/2 cup cilantro leaves (lightly packed); 1/2 cup mint leaves (lightly packed); 1 tbsp sesame seeds (toasted)

Tasty

Vietnamese Mango Salad

June 6, 2016

I whipped this up on a sunny Saturday afternoon to enjoy with my stack of magazines and a yummy glass of white wine and let me tell you… it was pretty perfect.

Fish sauce is one of those things that is so disgusting by itself (to me), but when combined with lime juice and a little brown sugar is one of my favorite flavor profiles. Add some crunchy, tart fruits/veggies to the mix and you have a real winner!

Vietnamese Mango Salad

Servings	Prep Time
4 people	30 minutes

Servings	Prep Time
4 people	30 minutes

Vietnamese Mango Salad

Servings	Prep Time
4 people	30 minutes

Servings	Prep Time
4 people	30 minutes

Ingredients

2 tbsp turbinado sugar
2 tbsp Asian fish sauce
1/4 cup fresh lime juice
1 tsp cooking oil
1/2 cup salted dry roasted peanuts
1/4 tsp ground cumin
1 head Little Gem lettuce thinly sliced
1.5 cups unripe mango or green papaya julienned
2 cups yellow or Chioggia beets peeled and julienned (I used my Spiralizer)
1/2 cup carrot julienned (I used my Spiralizer)
1 large tomatillo husked and finely diced
1/2 cup cilantro leaves lightly packed
1/2 cup mint leaves lightly packed
1 tbsp sesame seeds toasted

Servings: people

Instructions

Combine sugar and fish sauce in a medium saucepan over moderate heat. Stir until sugar dissolves (about 3 minutes) and remove from heat. Whisk in lime juice and let cool.
Heat oil over moderate heat in a small skillet. Add peanuts and cumin and cook until fragrant (about 1 minute).
Spread lettuce in the bottom of a serving bowl. In a separate bowl toss fruit, vegetables, herbs, nuts and seeds with dressing. Pile on top of lettuce and enjoy right away!

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Tasty

Banofee Pie

March 23, 2016

This month I am making it a point to make the recipes I’ve been holding on to but haven’t gotten around to actually making.. I saw this “pie” recipe on Oh She Glows (which they adapted from My New Roots – another one of my favorite blogs) and instantly felt like it could be a great way to trick my health averse husband into upping his dessert game.

After whipping this up I was confused why it took me so long to make in the first place – it took under an hour (and most of that was just doing dishes and waiting for the oven to preheat), used ingredients already had in the house, and looked gorgeous enough to take to a friends house… and as for the taste? Totally worth the wait.

Banofee Pie*

CourseDessert

Banofee Pie*

CourseDessert

Ingredients

Crust

1/2 cup raw almonds
2 cups gluten free rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup virgin coconut oil softened
2 tablespoons pure maple syrup
1 1/2 tablespoons water

Raw Caramel Toffee

1 1/2 cups Medjool dates pitted
3 tablespoons almond butter
1 teaspoon fresh lemon juice
1/4 teaspoon fine sea salt
1 vanilla bean seeded

Filling

2 14-oz cans full fat coconut milk chilled overnight
Raw Caramel Toffee
3 large ripe bananas sliced
cacao nibs

Servings:

Instructions

Place 2 cans of coconut milk in the fridge overnight.
Preheat the oven to 375 degrees.
Grease an 8-10 inch tart pan with coconut oil. Cut a circle of parchment paper and place in the bottom of the pan.
Add almonds into a food processor and blend until a coarse crumb. Add in oats, cinnamon and salt and continue to process until blended. Feel free to add more water if dough isn't holding together well enough.
Transfer "dough" into greased tart pan and work from the middle to the outside edges of the pan pushing and flatting the almond mixture until equally distributed (I used the bottom of a cup to evenly distribute the dough as well). Poke the bottom of the tart crust with a fork 20 times (to allow for air to escape during the baking process).
Bake tart for 12-14 minutes or until lightly golden. Let cool for 15 minutes. (Note: crust with harden as it cools).
Make the raw caramel toffee by pouring boiling water over pitted dates and let soften for 5-10 minutes. Drain dates and add to food processor.
Add almond butter, lemon juice, salt and vanilla seeds to dates and process until smooth.
Once crust is cool, carefully spread caramel toffee onto base of crust. Slice bananas and place half of them on top of the caramel.
Open cans of coconut milk and scoop out white cream from the top of the cans and add to a medium bowl. Whip in a KitchenAid or with electric beaters until smooth and fluffy and spread on top of tart.
Add remaining banana slices on top of coconut whipped cream and garnish with cacao nibs and shaved chocolate. Enjoy immediately!

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Tasty

Special Chocolate Pudding

March 2, 2016

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

Avocado!

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….

Avocado Chocolate Pudding

CourseDessert
CuisineHealthy

Avocado Chocolate Pudding

CourseDessert
CuisineHealthy

Ingredients

Pudding

2 large avocados
1 vanilla bean split lengthwise
3/4 cup cacao powder or unsweetened cocoa powder
1/2 cup pure maple syrup
1/8 cup agave
1/4 cup orange juice freshly squeezed
1/2 tsp kosher salt

Whipped Cream

1 1/2 cup heavy whipping cream
splash vanilla
handful cocoa nibs chopped
handful hazelnuts chopped

Servings:

Instructions

Scoop flesh from avocados and put in a blender with seeds from vanilla bean.
Add cacao powder, maple syrup, agave, orange juice and kosher salt and start to puree.
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).
Chill pudding for at least 2 hours and up to 3 days (cover once set).
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

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.

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

by Chloe Veggie Burger

CourseMain Dish
CuisineHealthy

by Chloe Veggie Burger

CourseMain Dish
CuisineHealthy

Ingredients

Sauce

6 oz soft tofu
3 tablespoons ketchup
1 tablespoons yellow mustard
1 tsp agave
1 clove garlic
2 tablespoons sweet pickle relish
1 tablespoon fresh dill chopped

Burgers

5 tablespoons oil
1 onion finely chopped
2 cloves garlic
1 cup brown rice cooked
1 15-oz can cooked lentils rinsed, drained
1 cup walnuts toasted
1 tsp basil chopped
1/2 cup flour (I used 1/4 coconut flour to make it GF)
4 hamburger buns
tomato slices, pickles, lettuce, thinly sliced onion

Servings:

Instructions

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.
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).
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).
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).
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)
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!

Tasty

Baked Kale Chilaquiles

February 1, 2016

Thanks to The Table (and my affinity for all things Mexican food), chilaquiles has quickly soared up my “favorite breakfast foods” list. The crunchy chips, with avocado, a yummy sauce and a runny yolk are pretty much the best way to start the day as far as I’m concerned.

Sadly, it isn’t the healthiest breakfast option out there… BUT when I came across this version from The Bojon Gourmet that added kale to it, I instantly felt better (funny how that works right?).

Baked Chilaquiles with Black Beans and Kale

CourseBreakfast

Servings

4-6 people

Servings

4-6 people

Baked Chilaquiles with Black Beans and Kale

CourseBreakfast

Servings

4-6 people

Servings

4-6 people

Ingredients

10 6" corn tortillas cut into 1/6ths
1 16 oz jar red enchilada sauce
1/2 small yellow onion peeled and thinly sliced
1 bunch kale destemmed and torn into pieces
1 14 oz can black beans rinsed and drained
1/2 lb turkey chorizo
4-6 eggs
1/2 cup Parmesan cheese grated

Garnish

Servings: people

Instructions

Chips

Preheat oven to 400 degrees.
Place tortilla triangles onto a foil lined baking sheet and toss with a heavy drizzle of olive oil. Sprinkle with Maldon sea salt and freshly ground pepper.
Bake until crisp 10-15 minutes.

Chilaquiles

Heat a tablespoon of olive oil in a skillet over medium heat. Add onion and stir for 5 minutes (until tender).
Add kale to onion mixture (along with a splash of water) and stir until wilted.
In a separate skillet (preferably at the same time you are making your veggie mixture), cook your chorizo according to the package's directions.
Once chips have had a minute or two to cool, transfer them to a large bowl and use your hands to toss them with enchilada sauce.
Fold in kale/onion, black beans and chorizo.
Oil a large baking dish and transfer chip mixture (along with any remaining sauce) and bake for 10 minutes or until chips have begun to crisp.
Remove dish from oven and sprinkle with jack cheese.
Gently make 4-6 divots in the chip mixture and carefully crack an egg inside each one.
Return to the oven and bake until eggs have set (around 10 minutes).
Garnish and/or serve with cilantro, sour cream, avocado, salsa, cotija, and lime wedges