Roasted Root Vegetables

The Ingredients

1/2 chopped white onion
4 beets
1 huge carrot
Avocado oil
Maple syrup
Licorice salt
Pepper
Sesame seeds 

First dice the onion into small pieces and throw them into a pyrex baking dish. 
Then, chop the carrot and beets so they are about the same size. Both take about the same amount of time to cook, so they can be thrown in together. 
Drizzle with avocado oil to coat the vegetables.
Add two table spoons of maple syrup. Spring some licorice salt- i got mine in Iceland and LOVE this stuff. Sprinkle some black pepper and bake for 25 minutes at 350 degrees. Once cooked, top with sesame seeds and enjoy! 

Frozen Yogurt Fruit Snack

The Ingredients

2 cups plain Greek yogurt 

1/2 cup freeze dried strawberries

1/2 cup freeze dried blueberries 

2 tbsp maple syrup

1 tsp vanilla extract

Freeze for a minimum of 4 hrs. Break it up and enjoy! It is a great alternative to white chocolate bark. 

Stir Fry

The Ingredients

1 small package buckwheat noodles

6 campari tomatoes

2 tbsp coconut oil

2 cups chicken stock

2 cups vegetable stock

1 red pepper

1 yellow pepper

straw mushrooms

1/2 yellow onion

2 cloves fermented garlic

coconut aminos

white pepper

chili flakes

ground ginger

salt

cilantro 

1 cup ground peanuts

2 scallions

1/2 cup ground garlic chips

First, boil some salted water
Add buckwheat noodles and cook for 7 minutes, until they are softened. 
Alternative: boil in half chicken stock half vegetable stock for some added flavor! 
In a pan, add enough coconut oil to coat the bottom 
Then, add julienned red and yellow pepper with 1/2 chopped yellow onion 
Sauté for about 7 minutes, until the peppers appear soft and the onions are caramelized
Add 6 campari tomatoes
I quartered them so they can just mix into the peppers
Keep on medium heat
Add straw mushrooms into the sauté and cook for a few more minutes. 
Throw in the noodles. You want to make sure they are not too soft because they will cook more when added to the stir fry. 
While cooking, add 2 cloves of fermented garlic. I get mine from Trader Joe's and it is the Japanese kind- sort of tastes like soy sauce but without the soy! Then, add white pepper, chili flakes, salt, and ground ginger. 
I topped the mixture with several tablespoons of coconut aminos to taste. It is salty sweet and even better than soy sauce with a great finish! I topped it off with some fresh cilantro, ground peanuts, chopped scallions, and ground garlic chips to taste. Yum! 

Garlic chips pre-crushing

The final product! 

Italian-style mac and cheese

The Ingredients

1 box of pasta 

1 cup of unsalted butter

1 1/2 cups of shredded light mozzarella

1 3/4 cups of flour

4 cups coconut milk

2 tbsp freshly grated parmesan cheese

2 tbsp panko bread crumbs 

Ashbrook cheese 

Italian seasoning

nutmeg

black pepper

white pepper

salt

First, bring salted water to a boil. Cook pasta for several minutes, until al dente- if it is overcooked at the beginning, it will become complete mush after baking it in the cheesy mixture. Set aside. I chose a tasty pumpkin, all-natural pasta from Trader Joe's (but straight from Italy!). 

In the same pot, add 1 cup of unsalted butter until it melts, at medium heat. Once it has a clarified appearance (a little bubbly), add 1 3/4 cups of flour and whisk it all in until a thick paste is formed. This is the roux base. Once the flour has thickened up the mixture, you can add the coconut milk so it becomes more of a thick liquid. I chose coconut milk because it is lighter and does not need to be so thick due to the roux. 

Preheat the oven to 350 degrees!

Then, add the parmesan cheese, nutmeg, black and white pepper, Italian seasoning, salt, and shredded mozzarella. Let the mozzarella melt. I chose an Italian seasoning with thyme, rosemary, sage, and romano cheese. Once the mixture has fully blended and melted, coat the bottom of a baking pan with it. Add the pasta on top, then layer it with enough mixture to fully coat the pasta in cheesy goodness up to the top.

Cook for 25 minutes and take out of the oven. Add some melt-friendly cheese on top. I chose an Ashbrook cheese from Vermont with vegetable ash in the middle. Let the mac and cheese cook for 5-10 more minutes, until the cheese has melted. Top with the bread crumbs and cook for another 5 minutes, until the top is browned and crispy. Enjoy! 

Roux-la-la

Ready to bake

Add the cheese!

Melted cheese!

Bread crumb time.

Deliciousness.

Baked Artichokes

The Ingredients

4 artichokes

1/2 stick of unsalted butter

2 tbsp parmesan cheese

1bunch of parsley

3 cloves of garlic (smoked)

2 tbsp panko bread crumbs

1/2 lemon

salt

pepper

First, clean the artichokes thoroughly under cold water. Scrub the outside a bit with a small brush. Cut off about one inch from the top and trim the outside leaves if there are thorns (they are spiky, so be careful!). This also depends on the type of artichoke- mine weren't too bad, so I only had to do minimal trimming.

Rub lemon all over the outside of the artichoke to add flavor and to prevent it from oxidizing and turning brown while getting prepped. 

Chop up the cloves of garlic. Whole Foods had just gotten some gorgeous smoked garlic from Arleux, so I had to buy some! Spread out the petals a bit to put in the parsley, parmesan cheese, and garlic. Top with salt, pepper, and some lemon juice from the remaining lemon. 

In a pan, melt half a stick of butter. Pour this into/all over each artichoke, then top with break crumbs. Bake for 40 minutes at 350 degrees. Enjoy! 

I lined the baking pan with foil to let them sit up straight.

A close-up for the cheesiness.

Final product! 

Veggie Stew

The Ingredients

1 can of garbanzo beans

5 Japanese (small) eggplants

6 small green peppers

3 large tomatoes (heirloom or beefsteak)

4 cloves of garlic

1 small onion

2 cups veggie broth

cumin

coriander

crowberry chili salt

1 tbsp avocado oil

I love my Dutch oven. So much that I try to use it as much as possible. It creates amazing sauces and broths!

Coat the Dutch oven with enough avocado oil to fully coat the bottom. Dice the small onion and add to the oil. Cook at medium heat for several minutes, until it caramelizes. Then, mince the garlic and add it to the mixture. This should also brown. 

Then, add the veggie broth. I had some frozen that I had made a few months ago that is a go-to for any type of stew or soup recipe. Let simmer on medium heat for a few minutes. In the meantime...

Chop eggplants, peppers and tomatoes. Add to the broth mixture. Add spices and salt to taste. Then, cook for 45 minutes at 350 degrees, until the liquid has reduced by about half. This is the magic of a Dutch oven- sauces and soups are so flavorful when prepared this way because they reduce in amount and not in flavor. Add chickpeas (drained) and enjoy! 

After some stewing 

The final product! 

Chocolate Licorice Meringue

The Ingredients

4 egg whites 

1/2 cup sugar

1/2 cup cocoa powder

1 tbsp licorice powder

I was super excited to use my kitchenaid stand-up mixer. I also love meringue and have only made it once in my life because I never had a proper mixer to get those stiff peaks in egg whites that meringues are famous for. There are few ingredients in meringues, but the whole process is a labor of love. 

First, egg the egg whites into the bowl of a mixer and beat on medium-high for several minutes. Stiff peaks should form. Then, mix in the sugar, a little bit at a time. Same goes for the cocoa and licorice powders. It should take a few minutes for the mixture to be fully blended.

It should look like this:

Scoop out the mixture with a spoon and put on a baking sheet. Cook the meringues at 200 degrees for two hours. 

Boom! Crunchy, yet chewy, with a lot of flavor. The chocolate-licorice combination is delicious! 

pre-baking

Ready to eat- and dusted with some licorice powder to make them look a little fancier. 

Hemp + Chia Cocoa Cookies

The Ingredients

1/2 cup baking cocoa

1/4 cup flax seed meal

1/2 cup rice/lentil flour (can be found at Patel Brothers)

3/4 cup sugar

1 tsp licorice powder

2 eggs

4 tbsp coconut oil

1 tsp baking powder

1 pinch of salt

2 tbsp chia seeds

2 tbsp hemp seeds

2 tbsp flax seeds

I had just purchased some licorice powder in Iceland that I wanted to experiment with. I also had several types of seeds in the fridge that I knew would be expiring soon, so they had to be used!

Mix all ingredients but the eggs into a bowl. Add eggs last and make sure they are mixed well into the concoction. The consistency should be like a thick cookie dough. I flattened mine into thinner patties to help with cook time. Because of the coconut oil and because I love my silicone baking sheets, there is no need to grease the baking pan- the cookies will cook without sticking to it. Cook them at 350 degrees for 15 minutes. 

The licorice powder helps to enhance the chocolate flavor and evens out the sweetness with the slight bitterness. Enjoy these cookies- they are pretty healthy but don't taste like it!

before cooking

Ready to eat! Serious nom noms.

Basil Cilantro Chutney

The Ingredients

10 basil leaves

bunch of cilantro

2 cloves of garlic

2 jalapeños

1 cup water

2 tsp crowberry chili salt

1/2 cup sugar

juice of 1/2 lemon

2 tbsp apple cider vinegar

1 tbsp crushed coriander

pinch of sumac

I was inspired by some crowberry chili salt that I got in Iceland while on my honeymoon. Thanks to my wonderful mother in law, I also had some fresh peppers and basil that I refused to let go to waste. So, I created this recipe as a little dressing/chutney!

First, I used a mortar and pestle to grind the coriander and crowberry chili salt together. Since the salt was flaky, I knew it would release some great favor along with the spice. Set aside. 

Mince the garlic and jalapeño. I used a mezzaluna to break down the cilantro and basil- my new favorite kitchen tool. It makes me feel fancy! 

Add the salt, coriander, garlic, jalapeños, basil, and cilantro into a bowl. Then, mix in the sugar, water, lemon juice, and vinegar. Top off with the sumac. Let the mixture mix together for a few hours. I used this is a dressing (with added olive oil) on a cucumber and tomato salad and also used this again for a kohlrabi slaw. So tasty! Tangy, sweet, and a little spicy! 

Purple crowberry chili salt

Chutney is ready to marinate

cucumber and tomato salad with basil cilantro chutney

kohlrabi slaw- my fav! 

Chicken and Pork Pho

The Ingredients

1 box chicken stock

2 tbsp miso

2 tbsp soy sauce

2 cups water

1 lemon grass stick

3 bay leaves

2 chicken breasts

3 small pork loins

dried chili peppers

Cut the chicken breasts and pork loins into small strips, removing some of the fat. Set this aside. In a pot, mix all other ingredients and bring to a boil. Simmer on medium-high heat and then add the meats. Cook slowly for 30 minutes. Remove the bay leaves and lemon grass stick and serve. 

On the side, I added fresh cilantro, lime wedges, bean sprouts, and hot sauce. Yum! 

The simmering broth

Side fixins

PHO-nal product! 

Heart of Palm Topped Portobello Mushrooms

The Ingredients

1/4 cup raw cashews

1/2 cup basil

4 hearts of palm

2 cloves of garlic

1 tbsp olive oil

salt 

pepper

5 portobello mushrooms 

Combine all ingredients and mix in a food processor so there are chunks and it isn't perfectly smooth- you want some texture! Set aside the mixture- it will be used in a bit.

Please the five portobello mushrooms in a baking pan and cook for seven minutes at 350 degrees. Remove them from the oven and top with the heart of palm mixture. Then, cook for 12 minutes. Enjoy! 

Mixing it up

The mixture

The final product! 

Zucchini Flower Fritters

The Ingredients

Zucchini flowers

1 packet of active dry yeast

1/2 cup chick pea flour

1/2 cup water

salt

pepper

avocado oil

My mother-in-law had some serious zucchini flowers in bloom, so I made sure to take them for a tasty dish. They apparently open up really nicely in the morning, so I picked them off the zucchini (which did not need to be picked and can be eaten later). The recipe found here is what I know from my nonna and mother- the way they are made in Italy. (The right way :P). 

In a small bowl, combine 1/2 cup warm water with the active dry yeast. Let it activate for 30 minutes and set aside. In another bowl, mix the flour with salt and pepper and coat the zucchini flowers with the mixture. Add the yeast mixture to the zucchini flowers. This will be sticky. 

Coat a skillet with some avocado oil- which does excellent in higher heat. Keep the skillet on med-high heat and drop in the zucchini flower fritters. Cook for a few minutes on each side until golden-brown. They make an excellent side dish or appetizer. Wait- these are vegan AND gluten-free. Woohoo!!! Enjoy! 

Frying time

As a side dish to my chicken and swiss chard- recipe to come! 

Falafel

The Ingredients

1 can of garbanzo beans

1 green onion

2 generous sprigs of parsley

1/2 cup cilantro

2 cloves of garlic

1/2 cup chickpea flour

cumin

coriander

cayenne

cardamom 

salt

pepper

olive oil

I had a can of garbanzo beans I wanted to use up so I decided to make my own falafel. Chop the parsley, cilantro, green onion, and garlic and add to the food processor along with the chickpeas. Add salt, pepper, and spices to taste. Then, add the chickpea flour so the mixture thickens up and becomes more cohesive. Form small balls- I don't like mine too large because it increases the cooking time. Mine are like golf balls in size which is perfect to add to a salad or small pita. Once the falafel balls are prepped, you can cook them in a skillet on medium heat with some olive oil, making sure to turn them over when needed. This tasty treat is both vegan and gluten-free. I like serving mine with a yogurt sauce, though. 

Pre-cooking

Golden brown and ready to eat! 

Strawberry Basil Chia Pudding

The Ingredients

1/2 cup chia seeds

2 cups almond milk

zest of 1/2 lemon

1/2 cup strawberries

1/2 cup basil

honey to taste

Combine the chia seeds and almond milk into a bowl. Add the lemon zest and let soak for a minimum of four hours. It will have the same consistency of a tapioca or rice pudding- nice and thick! When it is ready to eat, mix in honey to taste. Add strawberries and basil (which I like to chiffonade into small strips) and enjoy. A super healthy treat with lots of flavor. 

Veggie Frittata

The Ingredients

4 eggs

1/2 cup Greek yogurt

1 green onion

1 tomato on the vine

10 broccoli florets

2 cups kale

5 small sweet bell peppers

2 cloves of garlic

1/2 cup fontina cheese

salt

pepper

olive oil

I got a new Le Creuset skillet that I was dying to use. Lucky for me, I had four eggs I needed to cook and a ton of produce. The first idea that came in mind was an omelette, but then I realized I could amp it up. 

First, I chopped up the garlic cloves and cut the green onion using kitchen shears. I coated the bottom of my skillet with some olive oil and then threw in the garlic cloves. Then, I added the kale so it would cook down a bit. I knew I needed to bring down the veggie-to-egg ratio by breaking down the kale and cooking it first. I lightly sautéd the kale with garlic and olive oil for a few minutes and set it aside in a bowl. Turn off the skillet. 

Then, chop up the broccoli florets, green onion, and tomato. Season with salt and pepper to taste. This should all be mixed well in a bowl. 

Once the vegetables are seasoned and mixed together, add the 4 eggs and Greek yogurt into another bowl. Add the vegetables. Lightly coat the skillet with olive oil once it has cooled and add the egg and vegetable mixture. Top with sliced fontina cheese (or any other good-melting cheese) and cook at 350 degrees for 15-20 minutes. 

ENJOY!

Slow-cooked pork with Israeli couscous

The Ingredients: pork

6 pork loins

1/4 cup dried figs

1/4 cup dates

1/4 cup maple syrup 

1/2 cup miso 

1 cup water

Mix the miso, maple syrup and water in a slow cooker. This should be a nice, salty-sweet juice. Turn the heat on low. Trim up the pork loins of any fat and dice into small cubes. I used kitchen shears for this- very quick and easy! Add the pork to the mixture and let cook on low for 3 hours. 

The Ingredients: couscous

1 box of Israeli couscous

2 tbsp olive oil

6 mini bell peppers 

1 shallot

cumin

coriander

paprika

salt

Coat a pot with olive oil. Throw in the couscous and sautée. Chop the shallot and mini bell peppers (make sure to remove the seeds!) and sautée with the couscous until golden-brown. Add spices and salt and water. Bring to a boil. The couscous will absorb all the water like rice. When pork is cooked, serve over the couscous. Enjoy! 

Artichoke Chicken

The Ingredients

4 chicken cutlets

1 bag of frozen artichokes

2 cloves of garlic

1/2 cup cherry tomatoes

2 tbsp olive oil

lemon juice from one lemon

parsley

salt

I lucked out and was able to use some pre-made all-natural cutlets that my father prepared for his restaurant. However, you can alternate with dipping the cutlets in egg, then flour, then egg again, and breadcrumbs. Gluten-free and wheat flour are great alternatives to making the cutlets healthier. Fry with olive oil and set aside. Use paper towels to absorb the oil. 

In a pan, add olive oil and chop the garlic. Lightly brown and add the artichokes and cherry tomatoes to the pan. Sautée and add mixture to the chicken cutlets. Top with lemon juice, parsley, and salt to taste. Yum! 

The finished product! 

Italian-style Codfish

The Ingredients

2 codfish filets 

2 tbsp olive oil

1/2 cup of white wine

2 garlic cloves

1 cup of cherry tomatoes

several sprigs of parsley

kalamata olives

capers

Chop garlic into small pieces. In a pot, add olive oil and lightly sautée the garlic until a caramel color. Then, add the cherry tomatoes and cook until they soften. Add the white wine. Then, add the filets. Add just enough water to fully cover the fish. Let cook for around 15 minutes and cover. Then, add capers, olives, and parsley. Enjoy! 

Smoked Salmon Yogurt Dip

The Ingredients

2 cups Greek yogurt

3 sprigs of dill

several pieces of smoked salmon

juice from half a lemon

Blend all ingredients and enjoy! Super tasty with some crunchy crackers. 

Avocado Monster Salad

Last night, I wanted to eat something filling. I had a ton of produce and didn't want anything to do to waste, so I made a so-called "Monster Salad" (not to be confused with monster ballads).

The Salad

4 cups spinach/kale mix (Earthbound, from Costco)

heirloom tomatoes

3 multicolored carrots

2 tbsp watermelon radish (a Whole Foods purchase)

2 avocados

1 scallion

1/2 cup cashews

The Dressing

juice of one lemon

2 tbsp miso

splash of Mirin

rice wine vinegar

2 tsp honey

The colors and the contrasting textures and flavors made for such a unique and delicious vegan treat.