Category Archives: recipes

Martha’s One Pot Pasta

May 7, 2015

one_pot_pasta_1I have been eyeing this recipe for one pot pasta for a while, for it sounded to good to be true, an entire meal made in one pot! I have no idea why I waited so long to make this simple dish as it was so easy (and as my beau said “this is effing delicious”). I used Trader Joe’s Spinach & Chive Linguine this time. Using linguine for the pasta in particular is key, as the thickness and texture helps soak up the amazing flavors.

one_pot_pasta

Ingredients (I slightly adjusted from original due to how much pasta I had :) ) ­

8 oz linguine

8 oz of cherry or grape tomatoes sliced in halves

3⁄4 of a whole yellow onion thinly sliced

4 garlic cloves

2 sprigs of basil

1⁄2 teaspoon of crushed red pepper flakes

1⁄4 teaspoon of freshly ground black pepper

2 teaspoons of salt

a couple of “glugs” of olive oil

 

Directions:

Place all of the above ingredients into a large pot. Pour 4 1⁄2 cups of water over all the ingredients. Put stove burner on high and set a timer for 9 minutes. Stir & move with tongs while it bubbles. When timer goes off, taste check the pasta for if its ready. When pasta tastes ready, scoop out with tongs and serve! It will be naturally creamy. I put a bit of fresh parmesan on it, and voila’ ­dinner was served! I loved the texture and the kick the spice with garlic gave it. This is definitely going into the regular meal rotation!

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Coconut Hemp Macaroon Squares

January 15, 2015

coconut hemp macaroon squaresSo after the sugar high of the holidays, I have been trying to return to a more normal intake of sweets (i.e. not having cookies with every meal – yep cookies and coffee for breakfast were happening). While I don’t believe in completely giving up the sweets, I have been trying to lean towards the healthier version of my favorite desserts. I stumbled upon this recipe for Coconut Hemp Macaroon Squares from Molly’s beautiful blog, My Name is Yeh, and knew I found the perfect healthy-enough-treat. These squares require no baking, are naturally gluten-free, and can be made vegan. They are not only super simple to make, but they include superfood ingredients such as coconut oil, which is high in good saturated fats that raise HDL (good) cholesterol, lowering your risk of heart disease, and hemp seeds, which are one of the few foods that has the perfect ratio of essential fatty acids Omega 3, 6 and GLA. Have you cooked with hemp seeds before? Hope you enjoy!

coconut hemp macaroon squaresIngredients:

2 cups unsweetened shredded coconut

1/2 cup almond meal

1/2 cup hulled hemp seeds

1/2 tsp kosher salt

1/4 cup honey (or maple syrup if vegan)

1/2 cup coconut oil

2 tsp vanilla extract

 

Directions:

Combine the dry ingredients in a medium sized bowl.

Heat the honey and coconut oil in a small saucepan over low heat until oil is melted. Add the vanilla and stir.

Add the wet ingredients to the dry ingredients and stir until evenly combined.

Cover a loaf pan with parchment paper, leaving excess at the edges for easy removal. Pour the mixture into the loaf pan and evenly spread and press firmly down.

Freeze for 15 minutes. Gently lift the mixture out of the pan using the edges of the parchment paper and cut into squares with a sharp knife. Serve immediately.

Store in the fridge as the coconut may melt if left out at room temperature.

Adapted from this recipecoconut hemp macaroon squarescoconut hemp macaroon squarescoconut hemp macaroon squarescoconut hemp macaroon squares

4 Ingredient Hot Chocolate

December 11, 2014

healthy_hot_chocolate_8It is hot chocolate season, and while those hot chocolate packets may be easy to just add water, I swear recipe is not much more complicated. This hot chocolate has only 4 ingredients and takes no longer than 5 minutes to make. It tastes way better than the powdered packets and doesn’t contain any of those bad-for-you ingredients like partially hydrogenated oil, corn syrup, or artificial flavors. Packed with antioxidants from the dark chocolate and cocoa powder and using an all natural sweetener, coconut sugar, I could even say that this is a healthy hot chocolate! No reason not to drink up!

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4 INGREDIENT HOT CHOCOLATE // SERVES 1

Ingredients:

1 cup unsweetened almond milk (or any milk your prefer)

1 Tbsp unsweetened cocoa powder

1.5 Tbsp dark chocolate chunks (I used 67% cacoa)

1 Tbsp coconut sugar (or raw sugar)

 

Directions:

Pour the almond milk into a small saucepan over medium heat.

When the milk begins to warm, add the rest of the ingredients.

Stir continuously until hot.

Garnish with whipped cream or marshmallows and enjoy!

*adapted from this recipe

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healthy maple pecan granola

November 20, 2014

maple_pecan_granola_2Breakfast has to be my favorite meal of the day. I usually gravitate towards eggs for breakfast, but sometimes I just need something sweet. Granola is always a go to for this, but I never like how much added sugar the store bought brands have– and seriously, who ever sticks to their suggested 1/4 cup portion size?? This easy maple pecan granola recipe uses natural sugars from maple syrup and applesauce so I can eat a bowlful (or 2) without the sugar rush! Hope you enjoy it! Do you enjoy a savory or sweet breakfast?

maple_pecan_granola_5 maple_pecan_granola_3Ingredients:

3 cups rolled oats

1 cup chopped raw pecans*

1/3 cup maple syrup

1/4 cup applesauce

1/2 cup dried cranberries*

1/2 cup coconut flakes*

2 T milk (almond milk, soy, etc.)

1 1/2 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

* feel free to switch up the nuts and dried fruits, the combinations are endless!

 

 

Directions:

Preheat the oven to 350 degrees

Mix all of the dry ingredients except the dried fruits (cranberries and coconut) in a large bowl.  In a small bowl, add all of the wet ingredients and stir well.

Add the wet mix to the dry ingredients and stir until everything is evenly coated

Spread the granola onto a baking sheet in a thin layer (may require more than one pan) and bake for 15 minutes.

At 15 minutes, pull the pans out and stir granole. Return to the oven for another 10-15 minutes or until golden brown.

Remove from oven and transfer to a large bowl. Mix in your dried fruits and enjoy!

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Holiday Spice Coffee

November 13, 2014

Hoilday Spice CoffeeIt is cold here in Colorado, not just a ‘I need a winter hat to go outside’ cold, more like ‘I need to cover every inch of exposed skin’ cold. Along with the cold came a foot of snow, both of which has had a profound side effect – I am officially in the holiday spirit! Bring on the egg nog and Christmas music! So now that I have been bitten by the bug, I wanted to share a recipe that is perfect for this time of year making each day a little more festive. This Holiday Spice Coffee is a great way to add a subtle spice to your everyday cup of coffee. It would also be a simple way to fancy-up coffee served with Thanksgiving pie or a Christmas brunch. Enjoy!

Hoilday Spice CoffeeHoliday Spice Coffee

Ingredients: 

2 tablespoons cinnamon

1/2 tablespoon nutmeg

1/2 tablespoon cloves

 

Directions:

Mix all ingredients in a small bowl.

Add a  1/4 teaspoon of the spice mix per 1/8 cup coffee grounds before brewing or French pressing.

Brew as usual and enjoy!Hoilday Spice CoffeeHoilday Spice CoffeeHoilday Spice Coffee

Bourbon Cider Apple Chip Cocktail

October 29, 2014

Bourbon_Cider_Apple_Chip_Cocktail_5Apple cider is the quintessential fall drink and while I love drinking it in its pure form, adding a little bourbon never hurt anyone. The result is a crisp, spiced cocktail that is sure to be a hit at your Halloween party (or any party, no holiday needed!) The baked bourbon soaked apple chips add that extra touch to turn the drink into a signature cocktail  – but it is still super easy to make! What is your favorite fall cocktail?

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Ingredients: 

6 small apples

your favorite bourbon

your favorite apple cider

club soda

cinnamon to garnish

 

Directions:

Apple chips:

Slice the apples thinly into circles ( you can core if you’d like, both work well) 

In a small baking dish, spread out your apple slices and pour the bourbon to just cover the apples. Soak for an hour.

Spread apple slices out on a baking dish and sprinkle with cinnamon.

Bake at 250 for  45 minutes, until browned and crispy.

 

Bourbon Cider Apple Chip Cocktail:

Mix 5 ounces of cider (about 2/3 of a rocks glass) with one shot of bourbon and a splash of club soda. Garnish with a few apple chips and enjoy!

*adapted from this recipe.

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Pumpkin Pie Chia Pudding

October 16, 2014

pumpkin_chia_pudding_5Pumpkin pie is easily on my list of top desserts, though it isn’t something you can necessarily eat every day (beyond that week of Thanksgiving leftovers, then all bets are off). Enter this recipe for pumpkin pie chia pudding – it combines the taste of pumpkin pie filling with a superfood, making it a healthy treat that can be enjoyed for breakfast, a quick snack, or anytime in between. Chia seeds are one of the highest vegan sources of omega 3 and 6, which is essential for heart health and they therefore have anti-inflammatory properties due to these powerful omegas. These little seeds pack a punch, being a good source of protein, fiber, calcium, zinc, and magnesium among many other nutrients. So enough about the chia seeds, below is the recipe for pumpkin pie chia pudding – hope you enjoy it!

 
Ingredients:

1 cup milk – almond, soy, coconut
2 tbsp pumpkin puree
1 tablespoon honey
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
a pinch of ground cloves
2 tbsp chia seeds

 

Directions:

Combine all the ingredients in a mason jar or bowl
Cover with lid and shake until blended (or whisk if using a bowl)
Place covered jar/bowl in the refrigerator overnight or for at least an hour

 
Serves 2
Will keep up to 2 days in the refrigeratorpumpkin_chia_pudding_3pumpkin_chia_pudding_6pumpkin_chia_pudding_2pumpkin_chia_pudding

The perfect pour over coffee

October 2, 2014

the perfect pour over coffeePour over coffee has been popping up in more and more coffee shops (even Starbucks!). It is has the perception of being the more ‘exclusive’ cup of coffee (read: usually having to pay extra) but really it is just a simple way to draw out the most flavor of the beans in only a couple of minutes. I love being able to just make the one cup as well when I don’t want to make an entire pot. I find it is also one of the easiest ways to make coffee when camping too! To make your own pour over coffee, all you need is a pour over coffee brewer and your favorite coffee variety. pour_over_coffee_6the perfect pour over coffee

Directions:

Heat 12 ounces of water on the stovetop.

Grind 3 tablespoons of coffee finely for one 10 ounce cup (give or take depending on how strong you like your coffee).

Use a #2 coffee filter and place inside the brewer. The #4 filters work as well, you just need to fold a bit to fit as I did.

Place the brewer on top of your coffee cup.

Add the ground coffee to the filter in the brewer.

Pour the heated water (let sit 30 seconds after boiling – about 205º F) so that you just barely cover the grounds and wait 30 seconds to let the coffee ‘bloom’.

Pour more water evenly, soaking all grounds and fill to the top slowly.

Repeat until the mug is full (about 2 minutes).

Remove brewer carefully into the sink or an empty cup as it still may be dripping.

Enjoy!the perfect pour over coffeethe perfect pour over coffee

Spiced Pumpkin Bread

September 25, 2014

spiced_pumpkin_bread_5Yes, yet another pumpkin-based recipe is hitting the internet universe. I love having a piece of warm pumpkin bread with a little bit of butter and a creamy cup of hot coffee – it screams all things fall. I am willing to admit, I am basic. But this pumpkin bread recipe is slightly different, using almond flour as a base to make it higher in protein and naturally gluten free. I love using almond flour for baking as it tends to be naturally moist and hearty, while giving you a more nutrient dense bread as a result. This pumpkin bread recipe could easily be turned into to muffins as well.spiced_pumpkin_bread

Ingredients:

 

Dry:

1 cup almond flour/meal

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg

Wet:

2/3 cup pumpkin puree

2 tablespoons honey

2 tablespoons maple syrup

3 eggs

 

Directions:

Preheat your oven to 350º.

In a large bowl, combine all the dry ingredients and mix well.

Add the wet ingredients to the dry and mix until smooth and clump-free.

Pour batter into a well-greased* bread pan.

Bake for 35-45 minutes.

Let cool for 30 minutes**

Enjoy!

*I like to grease the pan with coconut oil, though butter or a non-stick spray will work as well.

**30 minutes is ideal, but I am know to sneak a piece after 10 minutes!

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Easy Vegan Cornmeal Waffles

September 4, 2014

cornmeal_waffles_vegan_7Waffles are one of my favorite breakfast foods. There is something about them that beg you to slow down and savor the first meal of the day. While you may reserve waffles for a weekend brunch, the following recipe is easy enough to make any morning for an extra treat at breakfast. They take only 20 minutes to make and are vegan and gluten free. These cornmeal waffles are the perfect blend of fluffy waffles and grainy warm corn muffins. Any leftover waffles (which rarely happens in my house) can easily be frozen and reheated by simply popping them in the toaster.

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Ingredients:

1 cup unsweetened almond milk + 1 Tbsp lemon juice

1/4 cup melted coconut oil

1 1/2 tsp pure vanilla extract

2 Tbsp maple syrup

½ cup oat flour*

¾ cup almond meal*

3/4 cup blue cornmeal

2 Tbsp ground flaxseed

pinch salt

1 1/2 tsp baking powder

 

Directions:

 

Measure out almond milk in a large liquid measuring cup and add lemon juice. Leave aside while you continue to next step.

 

Add dry ingredients to a large mixing bowl and whisk until well combined.

 

Add melted coconut oil, vanilla extract, and maple syrup to your almond milk mixture and whisk.

 

Combine the wet ingredients to dry bowl and mix well. Have batter sit for about 10 minutes as you turn on your waffle iron to preheat.

 

When waffle iron is ready, cover with a non-stick spray and pour on about 3/4 cup of batter into the middle of the iron. Let cook according to manufacturer instructions and then remove and cover with a tea towel or pop them in the oven at 200 degrees to keep warm.

 

Repeat with the remaining batter and serve immediately. Enjoy!


*If you are good with the gluten, use your flour of choice, white or whole wheat flour both work well.

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