As we know, now that most people are trying to eat healthy or substituting the traditional recipes for gluten free ingredients and more, it’s becoming, in my opinion, fun to find new recipes to incorporate into the T-day menu. So, while I take into consideration most of the vegetarians in my family, I have searched and found some additional fun recipes to share from here: {Photo and recipe credit click here}
This year, I plan to be a bit ‘oddballish’ in putting together my Thanksgiving dinner menu. Since I’m not a fan of turkey, I’m still trying to figure out what to replace the main course with. In the meantime, here is something I want to try instead of the typical mashed potatoes and gravy. Call me crazy, but I like to keep things interesting: For Full recipe and photo credits please click here: QUINOA CAULIFLOWER PATTIES // Makes 12 Barely adapted from Vegetarian Everyday I try to make a dressing or two on days I’m cooking so I just have them on hand when I need a quick meal. I don’t really have a recipe for the one pictured here, but it was a quick whiz in the food processor of garlic, tahini, lemon, chives, cilantro, olive oil and a teeny splash of white wine vinegar. If you’re the measurement sort, it’d be something like the dressing here but double the tahini. 1 cup quinoa 1 1/2 cups cauliflower florets 4 eggs 6 scallions, white and green parts …
What’s inspired me over the week, set the tone for the weekend? Click on the photo to reach the information behind my inspiration:
Who would have known my mediterranean cultural food would be the most sought after food groups to plan for healthy eating. I mean as a child I was embarrassed when my mother spread humus in pita bread and send me off to school in the US (that is). Now, I laugh, as all those kids who poked fun at me back then, are now clicking their way through the internet for humus recipes. In light of some tidbit about my life, I want to share a recipe with you which I found here. In my opinion, a very creative take on humus. I’ve eaten humus in all variations throughout my life: spicy, with eggplant, garlic or not, pasty, watered down and whatever else any store now offers, and am always still open to trying something new. So here it is Sweet Potato, Tahini/humus (as you know when you combine tahini and chickpeas, it’s humus) spread. Let me know what you think: Ingredients for the sweet potato-tahini spread: 1/2 cup cooked & mashed sweet potato 2-3 tablespoons tahini …
I probably make a pit stop at Starbucks at least once a week, to treat myself to a shot of no frills espresso and a low-fat lemon mini loaf. The combination is amazing. Zesty lemon, not too much sugar, paired with coffee all black. So, you can imagine how excited I was to discover this amazing recipe – using mostly orange zest to create a similar cake I just cannot resist. Toasted Fennel & Orange Morning Cakes (makes 6 mini bundt cakes) 3 cups finely ground almond flour, packed ( I used Honeyville) 1/2 tsp salt 1/2 tsp baking soda 1 1/2 TBS fennel seeds 3 eggs 1/4 cup whole milk yogurt 1/4 cup honey 1/2 tsp vanilla extract 1/3 cup fresh orange juice zest from one orange Preheat oven to 350F and grease your mini bundt pan. *You may use a muffin pan but note that the baking time may vary. Heat a small skillet over medium heat. Toast the fennel seeds until fragrant, about 2 minutes. Crush or chop fine and set aside. Combine the almond flour, salt, …
First day back from any vacation is always the hardest, especially from a relaxing one. (Meaning mostly spent by the poolside or under an umbrella at the beach, sipping cool drinks). The funny thing was, while I wondered what to post on my blog at the start the week after a vacation, I came across the perfect recipe to make the transition and bring a little of the island back with me. Tropical Chewy Granola Bars Makes 12-16 bars Ingredients: 2 Tbsp. chia seeds + 6 Tbsp. water 2 cups / 200g rolled oats (certified gluten-free if possible) ½ cup / 150g raw buckwheat groats 1 cup / 50g coconut flakes ¾ cup / 100g macadamia nuts, chopped 60g / 2 oz. dried banana, chopped (or Medjool dates) 60g / 2 oz. dried mango, chopped ¼ cup / 60ml coconut oil 1/3 cup / 80ml honey (or maple syrup) 1 vanilla bean, seeds scraped (or 1 tsp. extract) 2 very ripe bananas ½ tsp. coarse sea salt Directions: 1. In a small bowl, combine chia …
As I stated many times before I eat healthy and with that there are many sacrifices I have made in order to stay within the guidlines of eating well. On occassion, however, I crave the fat, the cheesy, the breads and carbs and when I stumble upon a recipe which gives me the chance to indulge in a healthy way, I jump right on it. Here’s one recipe I absolutely love and have included in my monthly menu planning. Ingredients 1 pound 90%-lean ground beef 3/4 cup chopped fresh cilantro, divided 1/2 cup finely chopped red onion 1/4 cup chopped scallions 2 teaspoons minced garlic 1 tablespoon chili powder, preferably New Mexican 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/3 cup reduced-fat mayonnaise 1 tablespoon lime juice 1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note) 1/2 cup shredded Monterey Jack cheese 4 French rolls, preferably whole-wheat, split and toasted 2 roasted Anaheim or poblano peppers, (see Tip) 1 cup shredded green cabbage 4 slices tomato …
Over the weekend I walked into Ikea in search of a new kitchen design to build outside of my now permanent studio home. While I often times dream of white kitchens, I couldn’t help but fall inlove with some not typically my style, making it difficult to choose from. I can tell this is going to be a long drawn out process 🙂
I found an array of calorie conscious hors d’oeuvres to consider from here, for the small party I am having at my home on New Year’s Eve. Let me know what you think?
Since I’ve been on this healthy diet and eating kick, I am always searching for ways to create a better version of what I can buy processed from a grocery store. Here’s one, which, I think I can either use as a snack or eat it with my almond milk as cereal. Pumpkin Granola: 2 cups Rolled Oats (scoop this up from the bulk aisle! Bonus: these are gluten-free!) 1/3 cup Pure Pumpkin Puree 1/2 Agave Nectar or Pure Maple Syrup 1/2 cup Coconut Oil- melted (Place open jar on top of stove while preheating oven!) 1/2 cup chopped Pecans 1/2 cup chopped Pistachios 1/4 cup Sunflower Seeds 1/3 cup Coconut Flakes 1/2 cup Golden Raisins Preheat oven to 350. In a bowl, bring all ingredients together and mix thoroughly. Evenly spread mixture out on a baking sheet, and bake for 20 minutes until golden-browning occurs. A good gage is to look at the color of your raisins, for they cook fast. If they look really dark like the way mine did- you’re done. Your …
rawsilkandsaffron.com 