Tag Archives: healthy

Greens 24/7 and a Giveaway

Giveaway of Greens 24/7 by Jessica Nadel

Last year, you may remember me mentioning a cookbook that I was doing the photos for. If not, that’s okay, my memory is pretty crap, too! 😉 One of the cookbooks that I worked on was Jessica Nadel’s, of Cupcakes and Kale, Greens 24/7! So far, this has been one of my favorite cookbooks to have done photos for; the recipes are beautiful and filled with colors, the ingredients fresh and Jess has a cooking style not unlike my own.

So, I thought it appropriate to give you the low-down on this book as far as what some of my favorite recipes are, favorite photos and overall thoughts on it. I can’t just do a simple review for this one, I’ve made every dish in it! For those of you who’d like to see more photos from the book, I posted quite a few on my photo portfolio site.

Kale & Herb Cornbread Muffins

To take you through the book, the first section talks about all different types of greens, then green vegetables/fruits, and some of the other specialty ingredients you will encounter in the recipe. There is also a sidebar about how Jessica and her family are vegan and why they choose to be (yay!). Then, you get a suggested week-long meal plan and after that you dive into the smoothies and breakfasts! My favorite breakfast recipe (hard to choose, though) was the Kale & Herb Corn Muffins, I’ve made them for friends since then and they are so good. I even made them with gluten-free flour, one time and they still came out tasty.

Chard & Coriander Pesto

Chard & Coriander Pesto

In the Green Sides and Small Bites chapter there are plenty of easy snack recipes, from dips to appetizers to food that you can take on-the-go. Truly, I love pesto, but it kinda seems like everything has been done. But, when I made the Chard and Coriander Pesto I was surprised by the new flavors and how well it all went together! As much as I love basil, cilantro in pesto was a refreshing break from it.

Waldorf Salad & Caesar Salad with Tempeh Bacon

Waldorf Salad & Caesar Salad with Tempeh Bacon

Even though I’m not typically into salads– as a vegan it’s easy to have an aversion to them because of being forced to eat sad ones while dining out– there are some good recipes with quite a variety in the soup and salad section. The soups range from light to hearty and same with the salads. I would say that the Caesar Salad with Tempeh “Bacon” was a simple favorite of mine.

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Healthy Recipes for the New Year!

Healthy Vegan Recipes

Happy New Year, everyone! I hope that y’all are doing okay now that the holidays are over and most people are returning to work and school. After all of that blogging/giveaway mayhem, I had to take a break and I’m so glad that I did. The holidays were crazy! Working at Whole Foods during the holidays is a special type of hell, so balancing that with visiting friends and family was a bit tiring. I guess when I say break, it was really just from blogging and nothing else. Ha!

Here are some of my highlights from the past couple of weeks:

  1.  #TristanLAfoodtour: Where one of my best friends, Tristan, came home from the Army for a bit and we ate many awesome vegan things in LA. Plus, went to the Griffith Observatory and MooShoes!
  2. Cooking Christmas dinner for my family and friends.
  3. Biscuits and gravy New Year’s Day.
  4. Many naps.

Super exciting, right? ha ha

Anyhow, it’s a little too late for a round-up of 2014’s most popular recipes, so I’ve decided to show everyone some awesome, healthy recipes to start off the year. Here are some of my favorites, including some from awesome guest bloggers! Check them out and be amazed at all of the deliciousness. <3 (Click on the picture to go to the recipe!)

Quinoa Cauliflower Bowl with Almond Sriracha Sauce by Vegan Richa

Banana Cacao Recovery Smoothie

Southwestern Kale Salad

Cream of Asparagus Soup – Keepin’ It Kind

Deconstructed Falafel Bowl – The Vegan Cookbook Aficionado

 

Veggie Frittata Bites

Fruity Roasted Fennel Salad

Vanilla Latte Chia Parfait

Grilled Eggplant Spring Rolls

Slow Cooker Potato Curry Chili

Cool Ranch Roasted Chickpeas – Pickles & Honey

Quinoa-Stuffed Acorn Squash

Warm Smoky Tempeh Salad

Vanilla Fig Cake

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Veggie Frittata Bites and a Giveaway!

Boo-yah! Can you believe all of the blogging that’s been going on around here this month? I barely can, especially with the holidays going on; but I’m stoked to host the third, but not last, giveaway on the blog for the month. This time I’m giving you the chance to when an assortment of vegan/gluten-free Massel Bouillon products! Yes, the ones that I’ve used for vegan beefy tacos, skewers and butternut garlic bisque. Plus, I even have another recipe to show you what you can do with them.

I’ve played around with frittatas before, but I’m SUPER happy with how these adorable frittata bites turned out! Plus, they are low in oil, gluten-free, soy-free and obviously, vegan. I guess the fact that they are full of tasty veggies is a selling point, as well. These mini-frittatas are great for serving at potluck brunches, and are kid-friendly!

I used chickpea/garbanzo bean flour as the base for this recipe, along with some cornstarch to thicken a little more, Massel’s salt-reduced vegetable bouillon granules (my favorite!), Black Indian Salt (Kala Namak) for eggy flavor and nutritional yeast. You could add a little ground turmeric for a more yellow color, but it is not necessary.

As far as the veggie stir-ins go, the possibilities are endless! To be honest, I went with what was in my fridge that I knew would go well together, but you can use your favorite diced veggies however you’d like to combine them. Keep the measurements the same and you’re good to go. Easy recipe, easy execution, easily found ingredients and easily eaten. Eating them is obviously the best part. 😉

Before I get to the fantastic recipe, I’d just like to mention that I can’t believe that there is still another giveaway (THIS WEEK, EVEN)! You guys are damn lucky, if I do say so myself. I don’t know how January is going to fare compared to all of the fun happening on the blog this month.

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YumUniverse Giveaway and Super-Veggie Pot Pies!

I’ll get right to the point: today and for the following week, you’ll have a chance to win your own copy of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle by Heather Crosby, of YumUniverse! Exciting, right? The answer you’re looking for is, “Hell yeah!”

This book is more than a colorful and eye-catching cookbook, it is a thorough guide to gluten-free, plant-based eating. Heather starts out with explaining WHY you should try out a plant-based diet, listing off the benefits (there are many!) then spends a while teaching you HOW to achieve it talking about pantry staples, prep, appliances and social situations. 

After all of that comes the stuff that I’m into, beautiful breakfasts (banana pancakes!), baked goods, toppings/sauces/spreads, entrees (fig & caramelized onion tart!), desserts (Mexican unfried ice cream!), and more. You may want to grab a napkin or bib before looking through this book, because I’m pretty sure that you’re going to drool on it.

I do have to point out that there are a few recipes where she uses honey, and I’m sure that’s why they call this book “plant-based” instead of “vegan”, just make sure to use agave nectar or maple syrup instead!

Now, you lucky readers get to see one of the tasty recipes that I made from the book, the Super-Veggie Pot Pies! I made these into larger containers than listed in the recipe and they came out to a perfect 4, filling, servings. Making gluten-free crust was fun and I’ll definitely have to try it out again. After the recipe, you’ll find where to enter the giveaway for a copy of YumUniverse! (US residents only, sorry!)

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