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Apr 13, 2014/ 1 note

the perfect breakfast

avocado toast with flax seeds
cooking time: 10 minutes

2 slices gluten free toast (udi’s + johann’s are my favorite brands)
1 ripe avocado
½ tbsp ground flax
½ tsp olive oil
½ lime, juiced (optional)
sea salt

1. toast bread
2. while toasting, gently smash the avocado with a fork
3. spread avocado on toasted bread then sprinkle with flax seeds + sea salt to taste
4. drizzle with sea salt + lime juice

Apr 6, 2014/ 3 notes

my heart, belongs to a ‘roni

pepperoni + vegetable pizza rolls
cooking time: 35 minutes

gluten free pizza or bread dough (i love bob’s red mill)
1 tsp olive oil
12 - 15 slices pepperoni or vegan pepperoni
½ cup sliced pepperoncinis
½ cup shredded mozzarella cheese or vegan cheese
small bowl of water

1. pre-heat oven to 350 degrees
2. brush a 12” piece of parchment paper very well with olive oil
3. wet hands with water + place dough in middle of parchment paper
4. using your hands + wetting them frequently, gently start to thin pizza dough out into a rectangular shape, about an  ⅛” in thickness (you could also wet a rolling pin for this, but i find that hands to it better)
5. in a thin layer, leaving about ¼” around edge, begin layering on fillings (pepperoni, pepperoncinis + cheese), slightly overlapping the pepperoni slices
6. with the help of the parchment paper, begin gently rolling the wide side of the dough into a pinwheel + then tuck ends under
7. transfer parchment paper + uncooked pepperoni roll onto a cookie sheet, ensuring the open seam side is underneath. then generously coat with olive oil.
8. bake for approximately 25 - 28 minutes or until golden brown   
9. allow to cool for about 5 minutes, then slice at ½ - 1” increments

**** to make vegetable version, sub roasted red bell peppers for pepperoni (or any roasted veggie works!)

**** tip: if dough is coming right out of the refrigerator, allow to rest + rise for 30 minutes before using

Mar 26, 2014

the hipster-est of salads

walk into any all-the-rage, farm-to-table restaurant these days + and spoiler alert, you are guaranteed to find two things on the menu: kale and brussel sprouts. so, why not marry the two?

kale, brussel sprout + apple salad
cooking time: 15 minutes
serves: 4

1 head kale, stems removed + cut into small pieces
1 tbsp olive oil
sea salt
1 apple, diced (pink lady is my favorite)
12 brussel sprouts, shaved or sliced very thin
2 green onions, sliced (green parts included
1 carrot, julienned

meyer lemon vinaigrette
1/2 cup olive oil
1 - 2 meyer lemons juiced, to taste
2 tsp agave syrup (or honey)
1 tsp stone ground mustard (optional)
2 pinches sea salt

1. massage kale in large salad bowl with 1 tbsp olive oil + sea salt for 2 - 3 minutes
2. add in remaining salad ingredients
3. to make vinaigrette, place all ingredients in a glass jar + secure with lid. shake well to emulsify. taste + adjust seasoning if necessary.
4. pour desired amount of vinaigrette onto salad. toss well to coat + serve

Mar 9, 2014/ 19 notes

mama’s manicotti

as a little girl, i used to love to make homemade manicotti shells and eat them right out of the pan with a little bit of butter. my mom used to call them italian pancakes + i could sit for hours at the stove helping her make the shells. now, many, many years later, this delicious recipe not only transports me back to my childhood, but it has become a staple in our household for sunday dinners.

cheese + parsley manicotti
cooking time: 1 hour
serves: 4

manicotti shells:
1 cup gluten free flour mix (like arrowmills)
1 ½ - 2 cups water
3 eggs
1/4 tsp salt
butter or olive oil to grease pan

filling:
1 ½ cups ricotta cheese (purchase from an italian deli that makes it in-house or specialty market like whole foods)
1/2 cup shredded parmesan
1 egg
3 tbsp chopped parsley

16 ounces tomato sauce

to make shells:
1. mix flour, 1 ½ cups water, eggs, and salt together to make a thin, smooth batter. if batter is too thick, add in additional water
2. pour about 1/4 cup batter into a heated, buttered small skillet. twirl skillet to make thin pancake. cook for about 3 - 5 mins on medium low. you can flip if you want, but the goal is to cook thru, but keep soft. make sure to not brown. this step can be made the day before + refrigerated

to make filling + manicotti:
1. preheat oven to 350 degrees
2. pour a little less than ½ of the tomato sauce into a baking dish, ensuring to cover the bottom well
3. combine cheeses, egg +parsley to make filling
4. spoon 3 tablespoons of filling down the center of each shell, then gently roll up and place open side down into baking dish. continue with rest of shells
4. pour remaining sauce over the top
5. cover with aluminum foil and bake for 20 mins. then remove foil and bake for another 10 - 15 mins
6. remove from oven + serve. you can garnish with parmesan or parsley if desired

Feb 9, 2014/ 2 notes

be mine, valentine?

red velvet mini cupcakes

cooking time: 45 mins3 small beets

2 cups gluten free flour mix
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
2 tbsp unsweetened cocoa powder
1 cups dates, pits removed
½ cup coconut milk
½ cup agave syrup
1 cup coconut oil
2 tbsp apple sauce
1 cup coconut cream
2 tsp vanilla extract
1 tsp white vinegar
½ tsp espresso powder or 1 tbsp finely ground medium or dark roast coffee

frosting:
your favorite cream cheese frosting or try this vegan coconut cream recipe

1. peel beets + place in a small saucepan. cover with water + place on stove over medium heat. bring water to boil + cook beets for 20 minutes or until tender

2. remove beets from heat, do not discard water. place beets in a food processor or blender w/ 1 - 2 tbsp of beet water and puree. add more water if necessary, but ensure consistency does not become watery. you will need 1 cup of this puree mixture

3. preheat oven to 325 degrees

4. in a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder + sea salt. set aside.

5. in a food processor, combine dates + coconut milk + puree till a smooth paste-like consistency

6. in a large bowl, combine coconut oil + date paste

7. add in applesauce, coconut cream, vanilla + beet puree until well combined

8. stir in espresso/coffee powder + vinegar

9. combine the wet ingredients with the dry ingredients a little at a time, mixing well

10. line cupcake pan with cupcake liners

11. spoon mixture into liners and cook for 15 mins or until a toothpick comes out clean. for large cupcakes, cook for 20 - 25 minutes. do not overbake as cake will continue to cook as it cools

12. allow to completely cool before removing from pan + frosting

*** tip : to make dates puree into super smooth consistency, soak dates in coconut milk a couple hours before pureeing

*** tip : adding 2 tbsp of vegenaise can make cupcakes even more moist

Jan 27, 2014/ 21 notes

better than the half-time show

7 layer mexican dip
cooking time: 15 mins

1 16 oz can vegetarian refried beans (black or pinto)
½ cup greek yogurt or vegan sour cream
½ cup vegenaise (or mayo)
1 - 2 tbsp taco seasoning
½ cup hot sauce (i use el pato or cholula)
1 cup shredded vegan or dairy mexican cheese blend
1 cup shredded iceberg lettuce
2 ripe tomatoes, diced
2 green onions, sliced (green parts too)
1 small can sliced black olives
cilantro
1 jalapeno pepper, sliced (optional)

1. in a small bowl, mix together greek yogurt, veganaise + taco seasoning. taste + add more taco seasoning if necessary to taste
2. in a serving dish, layer in this order:
3. beans
4. greek yogurt mixture
5. hot sauce
6. cheese
7. lettuce
8. tomatoes
9. green onions
10. black olives
11. cilantro
12. jalapeno pepper
13. serve with chips

Jan 13, 2014/ 42 notes

5 ingredient soup

roasted tomato + red pepper soup
cooking time: 40 mins

12 roma tomatoes
2 red peppers, halved + deseeded
2 fennel heads, cleaned
½ - ¾ cup vegetable broth
sea salt
olive oil

1. preheat oven to 400 degrees
2. halve tomatoes + red peppers and remove seeds. halve fennel head
3. place tomatoes, bell peppers + fennel on parchment lined baking sheet. drizzle with olive + season with sea salt. cook for 30 mins
4. remove vegetables from oven + puree with vegetable stock in blender or with immersion blender. start with ½ cup vegetable stock + add more if you’d like thinner
5. season to taste + serve

Dec 30, 2013/ 8 notes

hosting a new year’s party? there’s an app(etizer) for that.

goat cheese + ricotta cracker bites
time: 15 mins

gluten free herb crackers (preferably rosemary)
goat cheese
pomegranate seeds
whole milk ricotta cheese
honey or agave

1. top crackers with combo of goat cheese + pomegranate seeds or ricotta + drizzle of honey
2. serve + celebrate!

Dec 20, 2013/ 5 notes

nonna approved.

anisette italian christmas cookies
36 cookies

3 cups gluten free flour (i used arrowhead mills)
3 tsp baking powder
1 stick grassfed butter, softened
1 tbsp coconut oil
1/2 cup organic sugar
3 eggs, beaten
1 1/2 tbsp anise extract
for the icing:
2 tbsp grassfed butter
2 tbsp coconut oil
1/2 cup powdered sugar
1/2 lemon, juiced (more if like it lemon-y)
1 tbsp anise extract
rainbow nonpareils, gluten free

1. preheat oven at 350 degrees
2. mix flour + baking powder together and set aside
3. in a mixer with a paddle attachment, cream butter and sugar. then add the eggs + anise extract
4. blend in flour mixture a little bit at a time
5. using a small 1-inch ice cream scoop or heaping tablespoon, scoop out dough + roll into balls
5. place 12 on a parchment lined cookie sheet
6. bake for 12 minutes or until firm to touch.
7. put on rack to cool

to make icing:

1. melt butter + coconut oil in a small pan over low heat
2. add powdered sugar, anise extract + lemon juice
3. stir with a whisk until smooth. mixture should be a little thick, not runny
4. using a brush, generously coat cookies with icing + sprinkle with nonpareils
5. let dry for 3 to 5 hours

Dec 15, 2013/ 6 notes

the perfect christmas cookie

chewy, gooey chocolate chip + peppermint cookies
24 - 30 cookies

8 ounces vegan or grass fed butter, melted
2 cups gluten free flour w/ xanthum gum (i used arrowhead mills)
1 tsp sea salt
1 tsp baking soda
¼ cup sugar
1 cups turbinado (or organic brown sugar)
¼ cup agave syrup
2 eggs
1 ½ tsp vanilla extract
1 cup gluten free chocolate chips
1 cup holiday peppermint m&m’s (smashed into chunks, optional

1. preheat oven to 365 degrees
2. in a medium bowl, sift together gluten free flour, arrowroot, tapioca, salt + baking soda. set aside
3. in a mixing bowl, cream together both sugars + butter for 1 minute. add in eggs, coconut milk + vanilla + mix well
4. slowly start incorporating in flour mixture until well combined. add in chocolate chips + m&m’s + stir to combine
5. with a small ice cream scoop (1” in diameter), scoop out dough + place on cookie sheets lined with parchment paper. cookies will spread a lot so leave plenty of room between cookies
6. bake for 12 minutes (golden brown around edges) then remove from oven + cool cookies on pans for 2 minutes. move cookies to wire rack + cool completely