Coco-Apple Walnut Quinoa Breakfast Bowl

We're in the middle of the summer heat - and yet somehow I was craving fall flavors. I've been making quinoa bowls for breakfast on a weekly basis, using chocolate and cocoa to make it a little naughty. This round, I decided to take out my fall fever with a classic cinnamon-apple combination thanks to my new found favorite applesauce from Buy Natural Nectar. 

Banana Walnut Muffins {AIP and Paleo}

These muffins were inspired by the delightful blog Fed and Fulfilled's recipe for Paleo Pumpkin Spice Muffins.  The Pumpkin Spice muffins were in heavy rotation in our house for several months and I started to play with variations. What I love is that the base ratio of wet and dry ingredients is on point and can be easily customized. It's difficult to find Paleo and AIP recipes that can boast such a trait!

Raw "Candy Corn" Cheesecake

This post is a day late and a dollar short but I couldn't resist sharing! Bookmark it for next Halloween! It is a super cute Raw "Candy Corn" Cheesecake from the Unconventional Baker who specializes in food without the use of artificial colors, sweeteners, and flavors. I love reading this blog for the beautiful photos and wildly creative desserts.

Bakery Style Chocolate Chip Cookies with Tahini Hot Cocoa

With blizzard Jonas billowing towards Virginia, we knew that meant one thing for certain: cookies and cocoa. Our grocery list was a meticulous itinerary for tasty treats to get through a long weekend. If we were going to be holed in, we needed something to look forward to after shoveling snow for hours on end.  

The husband loves cookies. It started off as an Oreo obsession but that has slowly waned as he has experienced more home-made flavors. He was shocked when he started to notice the difference between manufactured goods versus oven-fresh. His new go-to cookie is homemade chocolate chip. For such a standard recipe, it amazes me how even the slightest variation can cause a drastic change. 

I would give these Bakery Style Chocolate Chip Cookies a B+. They're mighty good but lacked that something special. Yes, they are soft and chewy; you would never regret making them. It's just that this house has met other cookies that have caused us to pause in adoration on the first bite.

For the husband, his favorite chocolate chip cookie remains the recipe from Baked: New Frontiers in Baking. For me, I love my go-to Bread Flour Cookies because they hold such a nice shape and do not require refrigeration before baking. The downside is that they are a little more cakey so I find a night in an air-tight container works wonders. On the total opposite end of the spectrum, I adore this recipe from Williams Sonoma. The one itty bitty detail that frustrates me is how the cookie can cling to the parchment because of the chocolate chunks. Your have to be careful with the bake time but aside from that, they're gold.

Snow is not complete without hot cocoa. My usual crowd pleaser is from Smitten Kitchen and we recently discovered tthe magic that is a touch of Mary Hite Bowman Carmel Cream liqueur (sorry folks, you have to visit the distillery in the Fredericksburg, VA to get a bottle).

Then out of left field, an entirely radical hot cocoa came into my tiny world: tahini hot cocoa. It sounds like madness... sesame in a cup... but I absolutely had to give it a try. I love the nutty flavor of black sesame and if this concoction held even a thimble of that magic, it would be my new best friend. Plus, it's vegan!

I definitely held back on telling Mike what was in his cup to avoid any bias. It's like no other cocoa I have ever tasted which is not a bad thing! Instead of regular milk, this calls for low-fat coconut milk - yummy! There's a little unsweetened cocoa power for the chocolate effect, a splash of vanilla extract, and a pinch of salt. Instead of honey as a sweetener, I used maple syrup. Our organic, raw honey is not the sweetest and wouldn't contribute in terms of flavor.

This recipe calls for 3 tablespoons of tahini but a word of caution - start slow. Add one tablespoon at a time and taste test. I enjoyed the full glory of the sesame but the hubs needed a little more milk to thin it out. The overall flavor is subtle, mature, and not overly sweet. Serve with a dollop of coconut whip cream and cinnamon stick to stir.

One last observation for this recipe! Because it's coconut milk, only heat to the point of serving because the longer it's on the stove, the more the milk reduces making it thicker and thicker. If you should, oh I don't know, accidentally let it boil for an extended period of time because you're distracted by the super cute foster cat.... your hot cocoa is going to have a consistency akin to pudding. On the plus side, I now have a new recipe in the works!

Keep cozy and warm with some Bakery Style Chocolate Chip Cookies (from, "Stuck on Sweet) and a cup of Tahini Hot Chocolate (from, "My Name is Yeh")!

Baked Goods Basket : Chocolate Almond Truffles

As I mentioned in the last post, my college suite mate recently asked me to donate a baked goods basket for a fundraiser in response to the earthquake in Nepal. Her mixed martial arts studio, Pentagon MMA, was hosting an event to raise funds to help support relief efforts. There were going to be games, free self-defense lessons, a backyard barbeque, and a silent auction - what an awesome idea and cause!

Even more exciting than the opportunity to help this fundraiser through baking was deciding what to make for the basket. I busted out a pen, notepad, and arsenal of recipes. These had to be recipes that would survive in transport and could keep at least one night ahead of time. Game on!

After careful deliberation, four recipes made the cut: 

>> 1. Chocolate Almond Truffles

>> 2. Salted, Brown Butter, Vanilla Bean Rice Krispie Treats

>> 3. Spice Blondies with Chai Ganache

>> 4. Oatmeal Cherry Nut Cookies

What a killer line up! None of these recipes were terribly difficult and I tried to stick with ingredients that were practical without being bland. I'll review each of these in future posts but for now, let's focus on the Chocolate Almond Truffles from Baked: New Frontiers in Baking (pictured below, on the left).

These truffles are decadent, luxurious, and sinful. I would LOVE to dunk one in a warm cup of coffee and let it slowly melt on a fall morning. They would be just as good chilled on a summer day! I would compare them to a less processed version of those Lindt chocolate truffles you see everywhere. The ingredient list is extremely short and sweet (oh come to me dark chocolate) but don't let that fool you. They are the most labor intensive to make and need time to set. You have to form each individual ganache ball, dip it in melted chocolate, and then sprinkle on the fixings.

The saving grace of this recipe is the truffles can be made way in advance and frozen until show time. This definitely kept my mind at ease knowing there was an army of bons bons waiting in the freezer.  Should anything go wrong, at least this one thing was right and ready!

The other cool part about the truffles is that they do not have to be almond flavored. There are three, yes three, different versions in Baked. These could have been a gift basket by themselves! Get creative and make your own modifications with a dash of peppermint extract or a dusting of Oreo crumbs. Nothing's better than a versatile recipe!

♥ Please note on the side of this blog, there is a section titled "good karma" where I try to recommend charitable efforts.  From an earthquake in another country to a puppy that needs surgery, I strongly encourage and support helping those in need. It's not about doing nice things in hopes you will receive something in return. The world simply needs more compassion and generosity. Just being thoughtful is huge! Thank you! ♥

The recipe for these delicious Chocolate Almond Truffles can be found in Baked: New Frontiers in Baking. This is one of my few go-to baking books and a worthy investment!

Peanut Butter and Jam Muffins - Gluten Free and Vegan

This post is going to start with a forewarning to those of you who play video games: do not buy "Arkham Knight." It will consume hours and the attention of loved ones. My hubby played it non-stop over the course of the past drizzly weekend here in Virginia. It's not exactly cheerful. He hasn't been this captivated since, "Last of Us." Yes, the title alone implies yet another feel-good time!

Aside from the persistent sound of the Joker and Batman in the background, it has been a non-stop barrage of rain over the past two weeks. There have been tornado to flood warnings, never-before seen leaks in the basement, and soggy walks with our little Remington (post to follow). Rain, rain, go away! Or at least go to the West coast where they were having droughts!



If you need a little sunshine, make your own with these tasty Peanut Butter and Jam Muffins from Minimalist Baker. Honestly, I don't recall how these even got onto my list of things to bake - it was a spur of the moment decision fueled by a longing for an amazing peanut butter and jelly muffin. Yes, this is a longing of mine.

When I was a kid, my mom used to swing by this cute coffee shop in historic Occoquan, VA. It's been many moons and has since closed. They had the most eclectic collection of nick-knacks everywhere and a room decorated with tons of mugs. On weekends, they would have live music and the tiny shop would be brimming with people. I was too young to enjoy the coffee but what I did passionately adore were the yogurt muffins. We used to buy them by the dozen in an assortment of flavors, my two favorites being Cappuccino and the (you guessed it) Peanut Butter and Jelly.

As the fates would have it... I have been so lucky as to run into my old friend, the Cappuccino muffin, at our usual coffee hang out, Java Loco, about two week ago. I recognized it on sight and stared. Could it be? The little kid in me remembered the wrapper. It was love all over again at first bite. The hubby was skeptical... what's the big deal about this damn muffin? Then he had a bite. And understood the awesome.

I learned that the brand is actually a New York based company, Morrison Pastry Corporation. They have since discontinued my dear Peanut Butter and Jelly muffin due to peanut allergy concerns. *hangs head* 

 

These muffins, however, have helped soften the blow. They taste nothing like my old favorite but that's okay. They are far healthier than the Morrison variety and are vegan and gluten free. They are addictive, hearty, packed with flavor, and provide a dose of protein. 

I used raspberry jam but go with what you love. I used the serve-yourself peanut butter from Wholefoods because well.. that's what we had. Baking with less-processed peanut butter takes some elbow grease if there's separation so I recommend using a more creamy variety. You could always sprinkle in some crushed peanuts in the batter or top!

May this muffins bring you joy and happy tummy! For the recipe, check out Minimalist Baker's post on Peanut Butter and Jelly Muffins!

Potatoes and Peas Samosas

Let me tell you... making samosas from scratch... is an incredibly frustrating and rewarding experience. When I first saw this recipe for Potatoes and Peas Samosas from Playful Cooking, I thought, "well that doesn't sound so bad." I've made empanadas and dumplings before, how bad can it be? 

Three attempts later and I am still baffled. 

The filling is not the issue; that part is actually easy. We used the filling from the Picky Eater Blog because it sounded more like our kind of party with the addition of red onion and fresh ginger. We like our samosas to be bold. Mike made the filling the first time and were both eating it by the spoonful from the bowl. Always a good sign! Adjust accordingly to the amount of dough you're making and flavor to your spice level.

The dough takes patience. It can be stiff so keep adding water until it's manageable. We had a small adventure locating "carom seeds" and found them at an international market. There are plenty of recipes that do not incorporate the seeds into the dough but I surprisingly enjoyed the flavor.  They smell like thyme and give a slight edge to the flavor similar to anise. 

Ensuring that the samosas hold their form while frying is the issue. A big issue. 

During round one, I let the dough rest for way too long and it became incredibly tough and elastic. Most of the samosas fell apart in the oil which was deserved. Only a handful survived and our Nepali friends kindly raved about them. Their words of encouragement fueled my determination.

The second round is the one pictured in this post. I let the dough rest the exact amount of time and was not shy about adding water. Following Playful Cooking's directions, the oil started at room temperature.  I sealed the seams meticulously with a lil extra water and pinched, pinched, pinched! I was generous with the overlap of the dough and didn't heat the oil until after the samosas were added. 

As you can see, it turned out quite lovely! Perfect, crispy samosas. My work here is done!

Not so fast, young grasshopper. The third time I made these, my ego got checked. I followed the directions to the letter and did exactly what I had done the time prior. Over half of them opened while frying thus ruining the filling and oil. What a mess! How is this possible!? There's nothing worse than watching the oil bubbles seep into the seams of the dough and gently, relentlessly push them apart. Gurus of the Samosa world, I implore you... tell me what I keep doing wrong to incur the wrath of the evil vegetable oil? 

Maybe next time, I will use a different recipe for the dough to see if there's a difference. Another option is to bake them which is healthier... and I'm sure less stressful. Until the next episode!

For the tasty combination that is "Potatoes and Peas Samosas," check out the dough and methodology from Playful Cooking and the filling from Picky Eater Blog.

Basic Hummus

There are very few places that serve hummus that I genuinely enjoy. Every time the hubby and I have bought it from the grocery store, we lived to regret it. It's hard to pin point what exactly is so unappealing; sometimes there's an unpleasant after taste... other times the vendor's attempt to "jazz" it up backfires.

I decided to take a stab at making it from scratch and was surprised by the simplicity of the ingredients and process. Chickpeas. Lemon juice. Tahini. Pinch of salt. Garlic. Zoom zoom zoom in the food processor. 

Creamy, dreamy hummus heaven.

The biggest debate that I have seen about hummus is the chickpea: is there a difference between canned and dried? It's a divided subject. Some swear there's none; others feverishly implore the use of dried beans. 

In my tiny brain, it only made sense that using the dried variety would optimize freshness. Granted, it requires a little more planning because the peas have to soak for several hours. Heck, I left them soaking for two nights out of negligence (woops). In the interest of quality, it's worth using dried beans.

The best part of making your own hummus is you're in control. This recipe truly is the most basic recipe possible and is the perfect canvas for modifications. Like it thick? Go easy on the water. Love garlic? Throw a few more cloves in there - you've earned it. Surprisingly, the second time that I made it, the hubby actually liked not having all the chickpeas totally crushed because it added texture. 

Personally... my indulgences included an extra splash of olive oil and lemon juice followed by a touch of smokey paprika on top. Serve with pita chips as an appetizer at a party, with cucumbers as a healthy snack, or as the base of a wrap/shwarma. 

For this recipe and several others, purchase, "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. It's an awesome book! It's the source for sinful Chocolate Krantz Cake and an incredible Salmon with Chraimeh Sauce. If your curiosity stops at the hummus, you can find the recipe here. 

Vegan Cookie Dough Bites

No, you're not having a moment; it is August and there is, in fact, snow in the background of these photographs. Mike grabbed a memory card for the camera the other day and informed me that there were still pictures on it. Pictures from this past winter... ah geez. Bravo, Michele, bravo!

Ahem. As you can see! Last winter, I made Vegan Cookie Dough bites as a quick and sweet treat. 

Note, I am not a vegan though I do call myself a part-time vegetarian; I eat meat if it's prepared by family for a special occasion. One does not argue with a Portuguese mother, born and raised on a farm, whose been slaving away in the kitchen since 6am preparing the perfect Christmas feast as a means of expressing their love; one shuts up, gets a plate of food, and is grateful. To that end, I do my best to keep a healthy, animal-free lifestyle.

These Cookie Dough bites intrigued me. Instead of a flour base, the recipe calls for smashed chickpeas mixed with a little bit of nut butter (i.e. peanut butter) and kissed with some natural sweetener (i.e. honey or maple syrup). They are then coated in non-dairy chocolate chips which those non-vegan folks can substitute with regular chips. 

While they are not exactly the same as cookie dough, they are very flavorful and will satisfy your sweet tooth. They are best directly out of the freezer because the chill neutralizes the remnant of any chickpea flavor. Keep an arsenal in the freezer and pop 'em as needed! The center is soft  and smooth while the exterior has that chocolate crunch of an ice cream bar.  Plus, this recipe is significantly healthier then what is typically a ball of sugar and butter.

They're easy to make and great when you're on the go. For this simple yet sweet Vegan Cookie Dough Bites recipe, check out Sheri Silver's post on Babble!

Almond & Cinnamon Coffee Cake

Good morning // Good evening // I hope you like dreaming // You live to learn and you learn to live // It's positive and negative // I can't sleep - but I dream big

Man, I love that song. The plan is to bump it in the kitchen tonight and make something tasty as a snack for the work week. I just may make this Almond and Cinnamon Coffee Cake again. It's a lovely confection that's quick and easy to bake. 

This coffee cake is different than the standard variety found at the bakery or grocery store. For starters, there's no cinnamon-based middle layer. Don't worry- there's plenty of crumble on top. The use of oat and almond flour make it a little denser and, naturally, a touch on the nutty side. I'm an almond fiend so it worked out perfectly.  Plus, it felt more breakfast friendly because of the use of oat and flax seed. Everything's healthy once you add flax seed- right? 

Yes, let me live a lie.

Please note, the original version is vegan. I used regular butter as a substitute for lack of supplies. It came out just as yummy as anticipated. Oh! It's gluten-free as well!

For the recipe, check out the Almond and Cinnamon Coffee Cake post on Love and Lemons! I am currently obsessing over their noms as well as the Minimalist Baker.

Easy, Vegan Cinnamon Rolls

This past winter, Northern Virginia was hit with a couple of snow storms. I love working from home when the ground is covered in a blanket of white. It's soothing and gives the day a more organic pace. If there's a moment of calm, I can spend some quality time with Autumn, run a load of laundry, or become fixated on a recipe. 

Case in point... these vegan cinnamon rolls.

The lure of cinnamon rolls with only one hour of rising threw my brain for a loop. What devil trickery is this? That's at least half of the time of a regular cinnamon bun! That means they can be in my tummy in half the time! It's simply not possible. 

And, to a degree, I was right.

Fresh out of the oven, they are exactly how they should be; fluffy, light, and irresistible. The ingredient list is short and to the point (yeast, almond milk, flour, cinnamon, sugar, salt, and butter). They can be topped with the frosting of your choice. I stuck with a glaze of pure honey to keep things simple and light. Mike was ecstatic and tore in immediately.

One hour later, I kid you not, they were already getting hard. We're talking smack them with a knife and there was a thud sound kind of hard. In an earnest effort to hold onto that magic, I popped them into the microwave but they were a pale glimmer of their former beauty. Sigh. Give them a try and let me know if you had the same results. 

Make these cinnamon rolls when you have a few friends or family on deck to help destroy all nine cinnamon rolls in one fresh-out-of-the-oven blissful sitting. The recipe is from the Minimalist Baker's Easy Cinnamon Rolls. This site is filled with lovely goodies so check it out!

3 in 1 Holiday Cupcakes

Okay. I'm seriously late to the party with these cupcakes but that's a given with the holiday season. I was planning on posting before Christmas but the perfectionist in me demanded white chocolate decorations on the frosting. After 3 failed attempts to melt white chocolate, I gave up (oh lookee there... the chocolate expired last year...slick) and went to bed. They were given out to office but I held onto these guys for posterity. 

The magic of these cupcakes are their versatility. 12 cupcakes split into 4 peppermint trees, 4 snowflakes, and 4 cranberry cinnamon! The base is a perfect vegan chocolate cupcake. I've made it before and really loved the flavor! Make sure to use good quality chocolate, especially with vegan and gluten-free cakes because there are no other rich ingredients to distract the taste buds.

Now the frosting is one recipe split into 3. It's a very basic vanilla butter cream- straight sugar and unsalted butter. With a dash of food coloring, spices, and extracts, you can create as many variations as the imagination can hold. Split into three bowls and get creative!

For the little green tree, I added a DROP of peppermint extract. Now careful with that peppermint- it's some potent stuff so literally use a drop at a time. I used the green food coloring on hand but honestly, I would like something a little more earthy like Cupcakeando's Italian Meringue version. Again, go a drop at a time since it's not a lot of frosting in the bowl. The tree-spiral is from a 1M tip (wilton) with little sugar pearls as decorations.  The star is white chocolate. Who knows, maybe next year there will be a little bit of ganache under the tree!

The snowflake is now stranger to this blog; it's one of the first cupcakes I posted! It's simply the buttercream with a drop of blue food coloring. I was thinking about keeping it natural with blueberries but they tend to be more purple. I tested blackberry jam mixed with the buttercream and that too was (delicious) purple. The snowflake is white chocolate melted and piped onto a snowflake pattern drawn on parchment paper. If you want your white chocolate to stay strong, you can dip the snowflakes in ice water (which makes me nervous because they're fragile) or use white melting chocolate.

Then my favorite... the cinnamon cranberry. Candied cranberries are beautiful but must be planned in advance. They sit in simple syrup overnight, rolled in sugar, and then must dry for a couple of hours. The result is a lovely cake topping! For this frosting, I simply added cinnamon. Feel free to sneak in a drop of almond extract?

I apologize again for the tardy post! Save it on your pinterest for next year! Happy Holidays!

What You Need:

1M Wilton Tip

Your favorite chocolate cupcakes, might I suggest: Chocolate Vegan Cupcakes

101 Cookbooks: Sparkling Cranberries

Vanilla frosting, this one works well: Basic Vanilla Buttercream

Curry In a Hurry

This recipe is fantastic! It's super quick, versatile, and most importantly- delicious. There are many different kinds of curry but I have found this to be my favorite one to make at home. The base is simply coconut milk and curry paste. 

You can find curry paste in the "Asian" section of your local grocery store. The original recipe suggests green curry paste but that never seems to be in stock, so we went with our usual red. It all depends on your preference. Green tends to be spicier and paired with eggplants, bamboo shoots, etc. Red curry winds up with peppers and onions. At least that's the trend that I have seen- don't lie to me Thai restaurants. 

Honestly, the last time I made this recipe, it included boiled red potatoes so don't feel limited by the recipe.  Use what's available in the salad bar if you're running short on time. Spice it up! I cook the base with red pepper flakes. Anything goes!

This meal is actually brought to you by Tropical Storm Sandy. We were very lucky in Virginia. Our house didn't lose power. In a recent trip to New York (trust me, it was not for happy reasons), we saw the ramifications all over Long Island. The gas lines were ridiculous and I felt very blessed to have a family that would never leave us hanging. Muito obrigada Tia Rose e Tio John, te amo. It's hard to believe a storm in the states could cause such damage. Please offer assistance if you're able.

With a simple grocery list and 15 minutes, you too can enjoy this warm and comforting meal. The only "modification" I made was a little less water because Mike likes his curry thick. It still wasn't "thick" enough, so I am going to try reducing the coconut milk next time to concentrate the flavor.  And honestly, this recipe could not come at a better time. Life's been busy. That doesn't mean you have to sacrifice dinner.

Serve with/without ride or bread if you need them carbs.

For the recipe, check out 101cookbooks!

Red Chard

Vegetables. They're good for you, especially if you're eating the right kind. Not all food is created equal these days. Growing up, I never rinsed bagged lettuce or checked to see if it was organic. Food was food!

Nowadays, we're constantly bombarded by media on the topic of nutrition. It's a bit paralyzing which way to turn. Some articles make you want to live off filtered water from a glass container (not plastic!) and interrogate the innocent produce worker on the pesticides used on your broccoli. Oh what a scene that would make at the local Giant.

At the end of the day, all you can do is try your best. My motto is to buy organic (yes yes yes... there are 'levels' of what passes for organic) whenever possible and to thoroughly rinse fruits and veggies. Don't obsess- you can't know the name of the cow that produced the gallon of milk you're taking home. In an ideal world, we would go to the farmer's market every weekend.

As it would so happen, that's where I met this beautiful red chard! I served it up as Sunday brunch with a variety of left over veggies. The key spice: turmeric, a natural cancer-fighting spice. It gives everything an orange hue! (Ugh, even spices should be organic. What the heck are they putting in the soil?) Serve with creamy avocado on the side. You can mix in some egg whites if you're determined to feel more "brunchy." Heck, even tofu would go well. Customize to your needs!

Red Chard for Brunch

olive oil
pinch of salt (optional)
healthy dash of red pepper
seasoning (you pick- just black pepper is fine): black pepper, garam masala, cayenne, etc.
2 teaspoons turmeric
5 cloves of garlic, chopped
8-10 stalks red chard, destemmed and chopped
1/2 cup cherry tomatoes
8 talks of asparagus, chopped into 1/2 inch pieces
1/2 cup broccoli florets
egg whites (optional)
avocado (optional)

In a large skilled, heat olive oil (enough to generously coat the bottom of the pan) on medium heat. Add red pepper flakes and garlic. Saute until fragrant, about 1-2 minutes. Add the cherry tomatoes, season (pepper, cayenne, garam masala, etc.), and saute for another minute or two with the lid on- gives it a lil steam bath.

Add the asparagus and broccoli; give it a good mix and continue to cook for about 4 minutes. Season with tumeric and black pepper. You don't want soggy veggies. That's just gross. 

Finally, add the red chard. Cook until leaves wilt.

Kale, Sweet Potato, & Tofu with Brown Rice

For each sugary confection you see on this blog, there are 5 healthy meals that go unposted. We're actually a really food conscious household. Dinner is a horrible time to document anything in the kitchen. The lighting is terrible, I don't use specific measurements, and telling Mike, "one more picture" when he's starving isn't the best idea.

My mother made salad every night, even if it was chopped up tomatoes, onions, and cucumbers. The dressing is always olive oil, red vinegar, salt, and pepper. My body craves leafy greens every day! It's been beaten into my system and I love it. Sometimes though... a cold salad doesn't cut it. Especially now that winter is approaching.

That's why this "oven salad" from 1big bite is so incredible. A giant bed of lightly toasted kale topped with marinated tofu and baked sweet potatoes! Heaven! The bitterness of the kale compliments the natural sweetness of the potato while the tofu provides the perfect accent flavor. You have to give it a try. I have made this meal at least 3 times since it's initial discovery, and I rarely repeat new recipes. Mike demolishes his plate and it has kale on it. Kale people!

There are a few home modifications, but nothing major. I cook the kale a few minutes longer because we like the "crisped" edges. I season the sweet potatoes with a little extra spice like black pepper, cayenne, and crushed red pepper. I also like to add entire cloves of garlic while the kale is roasting. If you have the opportunity, marinate the tofu a night in advance so it really has time to absorb the sesame oil.

Serve on a bed of brown rice (not white, it's just not the same) with a lemon wedge for seasoning. This is one meal you will feel guilty asking for seconds... but only because everybody else does too.

For the recipe, check out 1big bite's site! And again, sorry the pictures aren't the best but hey- it's dinner time!


200 g / 1 cup brown rice
100 g / 3.6 oz kale, ribs removed and chopped
200 g / 7 oz. sweet potato, peeled and cut into bite size chunks (about one medium size)
200 g / 7 oz. tofu, extra firm (about half a block)
3 Tbsp ghee (clarified butter) or olive oil, divided
1 Tbsp soy sauce
1 tsp sesame oil
salt to taste
1 small lemon (juice and zest)
1 green onion, chopped

Cook brown rice: in a medium saucepan bring 500 ml / 2 cups of water to boil, add salt and brown rice and reduce heat to medium, let simmer for 45 minutes. Drain if necessary and fluff with a fork.

Drain the tofu: cover tofu with paper towels and set it on a plate, top with another plate and put something heavy on it (like a pan). Let stand for 15 minutes.

Preheat your oven to 200 C / 400 F and line two baking sheets with parchment paper.

Toss sweet potato chunks with 1 Tbsp ghee, season with salt and spread in one layer on one baking sheet. Put into the oven for about 20 minutes at first (after that you will add tofu and kale and continue cooking all together).

Cut the tofu into cubes. Mix soy sauce and sesame oil in a medium bowl and add tofu and marinate for 10 minutes.

Meanwhile prepare kale and toss in 2 Tbsp ghee, spread evenly over the other baking sheet.

Remove sweet potato from the oven, flip them with a spatula and add the tofu cubes to this baking sheet. Reduce the oven temperature to 350 F and put both baking sheets into the oven, continue cooking for 15-18 minutes.

In a big bowl bring together brown rice, sweet potato and kale, sprinkle with lemon zest and juice. Season to taste and top with green onion.

Baby Tomato,Tofu, and Greens Salad

Happy tummies eat lots of greens!  Hooray!

There's no method to the madness that is a Michele salad.  They tend to be comprised of whatever left over vegetables happen to be lying about from previous meals. It's a great way not to let anything go to waste and keep extra calories from the waist! (booo) I try to make at least one vegetarian meal a day. 

As you can see... there are hard boild eggs in this salad. You can omit those if you want to... but I think Mike would die if I didn't include at least some form of protein, especially after a day of lifting heavy furniture. As a compromise, I tossed some in. 

The highlight of this salad are the lightly roasted baby tomatoes. I got the idea from the bacon and baby tomato pizza we made a few weeks ago. Baby tomatoes had me so smitten, they were getting incorporated into everything. Plus, they're so juicy- who needs dressing?

For my protein desires... there is some oven roasted tofu that marinated for a bit with the tomatoes. Got to love tofu, it's a flavor sponge!

The rest is back to basics with a mix salad and a touch of blue cheese crumbled on top.  The blue cheese eliminates the need for all that nasty extra salt. Add any veggies you have on deck, I think chopped red onions would be a fantastic addition.

Get on the good foot with veggies!

Baby Tomato, Tofu, and Greens Salad

1/2 cup Cherry Tomatoes, sliced in half
2 tablespoon Balsamic Vinegar
2 tablespoons Olive Oil
1/2 block firm tofu, drained and crumbled
2 hard-boiled eggs (optional), cooled and chopped into quarters
Mixed green salad
black pepper
1/4 cup blue cheese
any extra veggies you like in a salad

Preheat oven to 400 and line a small baking sheet with parchment paper.

Combine sliced tomatoes, crumbled tofu, balsamic vinegar, and olive oil in a small bowl. Toss tomatoes to completely coat then set aside to marinate for at least 10 minutes.If you want liven things up, season with a little crushed red pepper.

Layer baking sheet with tomatoes and tofu. Don't throw away the extra olive oil and vinegar from the marinade! This is going to be your dressing. Cook for 15 minutes, just to get the juices going. Pull out of the oven and allow to cool on wire rack.

Prep the salad! Always wash your greens, even if the big says they're pre-washed. Add any veggies you desire.

Once the tomatoes and tofu cool, toss into the salad. Season with black pepper. Drizzle with left over olive oil/vinegar. Attack your greens.

SoCal Quinoa and Cranberry Portein Plate

I live with a man who loves art, dancing, video games, nature, family, and a good bbq. In short- he is perfect, even in his imperfections. He is a surprisingly healthy eater, with the occasional Oreo binge and soda splurge. He is open to hearing me out on new recipes and will give it at least one try. Well. We are working on fish. You cannot date an Iberian and not at least try to like fish.

While going through my favorite cookbook (you guessed it, Pretty Delicious), his eyes lit up on the most unexpected entry: a salad. A meal consisting entirely of leaves? What's the catch here? Ah ha! Protein!

This dish is packed full of awesome nutrients! Plus, it's vegan friendly. The protein comes from quinoa and tofu; there is a sweet factor with diced up bits of dried cranberry; chopped almonds add dimension; and the dressing is a family favorite (olive oil and vinegar) with a touch of honey. Dress it up however you like! I found it very filling because of the quinoa and it kept me coming back for more. He kept it as a side to the main course.

For the recipe, check out Pretty Delicious or scope out similar recipes on The Stiletto Chef!