There are times when nothing less than a savory, satisfying, umami breakfast will do. Yet I also have this undying devotion to all things oats.
Enter savory oatmeal. Continue reading
There are times when nothing less than a savory, satisfying, umami breakfast will do. Yet I also have this undying devotion to all things oats.
Enter savory oatmeal. Continue reading
Another green smoothie for you! What’s exciting about this one is that it is banana-free. Don’t get me wrong…I have nothing against bananas. In fact they are a staple in my kitchen. But I love this smoothie because it’s sweetened only with the most nutrient-dense, high-fiber, low(ish) sugar fruits. (No offense, bananas. I still love you and your lower fiber, higher starch attributes). Enjoy this nutritious start to your day!
Ingredients
Directions
Place all ingredients into a blender and blend until smooth.
It’s been hot around here lately. Hot, as in – my coconut oil is completely clear and liquid in my cupboard.
So, cooking up oatmeal is the last thing I want to do in the morning. Seeing as how I rarely have the forethought to make overnight oats the night before, smoothies are my go-to. This one turned out pretty darn tasty. The flavor is something between sweet and tart, reminding me a little of those SweetTart candies….hence, the name!
Directions
Serves 2
Directions
Add all ingredients to a blender and blend until smooth.
Earthy, flavorful, healthy, seasonal. This dish has got it all.
It makes for the ultimate comfort food dinner and leftovers work beautifully for lunch the next day!
You could, in a pinch, substitute sweet potatoes or butternut squash for the pumpkin, but pumpkin is really special here.
Aren’t pumpkins just lovely? I love pumpkin pie as much as the next guy, but I don’t think pumpkins get enough attention in savory dishes, for sure.
Serves 5-6
Directions
Preheat the oven to 400 F.
On a baking sheet, spread the chopped pumpkin, chopped onion (reserving a couple tablespoons), and garlic. Drizzle the olive oil and balsamic vinegar over the pumpkin mixture, tossing to coat. Sprinkle about 1/4 tsp salt over it. Bake until tender, about 25-30 min.
Meanwhile, prepare the lentils: combine the lentils, water, and bay leaf in a saucepan, bring to a boil, and then let simmer uncovered for 20 minutes.
Also, steam the kale or other greens until bright green and soft.
When everything is done, assemble using lentils as the base and adding the greens and pumpkin on top. Add the remaining red onion (finely chopped), drizzle with olive oil and lemon juice/balsamic vinegar, and add salt and pepper to taste.
Here is a quick ‘n’ easy soup recipe that’s hearty, filling, healthy…oh, and crazy delicious. I stumbled upon this killer flavor combination by accident and am so pleased with how it turned out!
And, I’m trying to be more regular with my posts. Thanks for bearing with me 🙂
Ingredients
Makes 3-4 servings
Time: about 20-30 minutes
Directions
In a large pot, heat the oil and saute the onions until soft and transparent. Add the greens, stock, lemon juice, water, garlic, and oregano. Cook until the greens are soft. Add half of the beans to a food processor or blender, and add the kale from the pot and 1 cup of the liquid. Puree until smooth. Transfer the pureed bean mixture to the pot, add the tomatoes. Cook over medium-high heat until the soup is warm and the tomatoes are “popped.” Add lemon pepper to tatse, adjust seasonings, and serve with whole grain bread and a fresh green salad.
This is also fantastic spread over toast the next day!
This made a quick and lovely lunch the other day, and it was too good not to share. It’s the perfect combination of earthy, salty, tangy, and sweet.
The apple and cheddar combination remind me of something you would pack in a grade schooler’s lunchbox, for some reason…hence the title. Also, kale magically stays crispy even after being dressed, so I often pack kale as a tupperware lunch salad. The lemon juice or vinegar keeps the apple from turning brown — an added bonus.
Ingredients
Makes 1 entree-size salad
Directions
After you grate the apple and cheese, and chopped the kale and almonds, combine all three in a tupperware. Add the lemon juice/vinegar, oil, salt, and pepper. Close the tupperware lid, and give it a shake to evenly distribute the dressing. Great with a ziplock full of homemade crackers, like my favorite spelt and flax crackers!