To be honest with you guys, I don't technically know what a buddah bowl is. From what I've seen, they seem to be bowls of food, mostly veggies, protein, and grains all in one. I figured this bowl I made for lunch today qualified and thus the sweet potato buddah bowl was born.Read More
Well, that summer flew by *cue existential crisis*. Before it's gone entirely, bear with me, make your way over to the grill, and cook up this watermelon pizza. Yes, I said watermelon pizza.
I know it seems crazy, but this app is oh so good. It's the perfect way to start off your your next summer party and the perfect way to go out of this summer with a bang!Read More
It's gonna be warm this week. Like, I need to cook outside in the sunshine warm this week. Fire up the grill. Pick up some fresh zucchini. Make an awesome salad that will convince your friends that you’re a master of all things grilled, fresh, and delicious. Eat said salad. Repeat.Read More
Sometimes breakfast needs to be extra special. It needs to be slow cooked, & warm, & comforting in every way. When that's the case, you pull out your cast iron skillet, cast all other duties aside, and make yourself this quinoa breakfast bake.Read More
Today I'm coming in hot with a quinoa granola bar recipe that'll knock your socks off! That is, if you're wearing any. They're sweet, nutty bars made from oats & quinoa (which you don't even have to cook first!). Great as a snack or a healthy sub for all those Christmas cookies you probably have or will have lying around the house this week!
Quinoa Granola Bars
- 2 cups old fashioned oats
- 1 cup uncooked quinoa (I used tri-colored)
- 1 cup cashews
- 1 cup almonds (half whole, half chopped)
- 1/2 cup coconut flakes
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/4 cup flax seeds (or a handful chia seeds)
- 1/3 cup honey
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 1/3 cup peanut butter (or almond butter)
- sea salt to taste
Preheat oven to 350 degrees F. In a large saute pan, toast the oats and quinoa over medium high heat until fragrant. Remove and combine with cashews, almonds, coconut flakes, dried fruit, and flax seeds in a large bowl.
In a small saucepan, heat and stir the honey, agave, coconut oil, and nut butter until hot & melted. Pour over quinoa and oat mix in the large bowl and fold to combine.
Line a 9x13 or 8x8 baking dish with parchement paper (depending on how thick you want your bars; I used 8x8 to get a thicker bar). Pour mix into pan and flatten with the back of a spoon or spatula. Bake for 25-35 minutes or until golden and the edges are toasted. Sprinkle top with sea salt & allow to cool at room temp for 15 minutes. Place in the refrigerator and let cool for another 20-30 minutes before slicing. Store in an airtight container in the fridge.
Today's snack recipe is not quite traditional, but it's darn good. It's a salad... yes, a snack salad... and it involves a little bit of prep, but it's oh so worth it for these flavors. It's got your dose of fresh fruits and veggies with no cooking involved at all!Read More
Hello healthy dipping! Everything, especially fruits & veggies, are better with a sweet and tasty little dip to go along with them. Today, our healthy snack is this smooth peanut butter yogurt dip, giving greek yogurt a serious upgrade with natural peanut butter, cinnamon, vanilla, and a little sweet honey.Read More
As you guys can probably tell, I'm all about the healthy fats, especially at snack time! That's why one of my favorite snacks is smooth & creamy almond butter. It's got healthy Omega-3's and toasted nutty flavor in an easily spreadable form... perfect. You can get some pretty good almond butter in the stores, but a lot of them have unnecessary added ingredients like cane sugar or are loaded with salt. Good news is, almond butter is so easy to make right at home as long as you've got almonds, a food processor, and a little bit of time.Read More
Todays new snack recipe is definitely one to satisfy any and all sweet tooths. Unless you're teethless, but I'm hoping not many of you are. Even if so, you could probably grind these up slurp them through a straw. I wouldn't want you to miss out on the deliciously smooth rich brownie taste! Yup, these bars taste like raw brownies studded with rolled oats and toasted nuts.Read More
Not all lasagna roll ups have to be filled with cheese. These nutty little rolls sub in a walnut and pine nut spread for traditional ricotta and boy are we mad that we never thought of that before! Not only that, but meaty eggplant adds flavor and substance to your new favorite roll up.
Nutty Eggplant Rolls
- 8 whole wheat or quinoa flour lasagna noodles
- 1 eggplant
- olive oil
- salt and black pepper
- 2+ cups marinara sauce or gravy
FOR NUTTY SPREAD
- 2/3 cup walnuts
- 1/2 cup pine nuts
- 1 tbsp water
- 1/2 tsp white wine vinegar
- juice of 1/2 lemon
- pinch of salt
- handful of fresh basil
- hearty pinch of dried italian herbs
Boil your noodles in salted water until al dente. Drain them and lay them out on a cookie sheet then spray with some oil to prevent them from sticking. Set this aside.
Stand up your eggplant and slice into long, thin vertical slices. Then slice each of these in half again vertically. Sprinkle with salt and pepper. Brown the eggplant strips in olive oil in a large skillet. When tender and browned set aside. In the same hot skillet toast the walnuts and pine nuts over medium low heat until golden brown.
Add the nuts to a food processor, or blender and grind. Add the rest of the spread ingredients and process until well combined. (you can add some olive oil if the spread is too thick or will not process well)
Preheat that oven to 400 degrees F because it’s time to assemble. Spread the walnut and pine nut mixture onto each noodle. Lay eggplant slices on top of that and then roll them up. Place them in a baking dish and scoop over a good amount of marinara to bake in.
Bake them for 20 minutes. Take them out when they are nice and hot. I topped mine with some mozzarella and basil (because I do love me some cheese), but you can keep these vegan and leave that off. The flavors are amazing and honestly don’t need anything else. Grab a friend and chow down. You won’t regret it and you’ll never look at lasagna the same way again. (It’s a good thing, trust me.)
- adapted from veganyumyum.com