Pesto is a sauce made from grinding or pureeing greens or herbs. Most commonly it is made from sweet basil, but this arugula pistachio pesto is no less a pesto by the traditional definition.
I have made arugula pesto many, many times. I make large batches every year from my garden crop as the arugula starts to bolt and needs picked in mass quantities. Continue reading
Posted in Condiments and Spreads, Quick and Easy
These chocolate peanut butter banana muffins are egg-free, dairy-free, refined sugar-free, oil-free, 100% whole grain. They might actually be healthy, but they don’t taste like it! I have a habit of calling these muffins cupcakes because they taste so rich and decadent. Continue reading
I am so ready for summer, are you with me? In summer I start a food transition where I go from hot dishes to cold ones, like this tzatziki chickpea salad with cucumbers.
This salad has many things going for it. It is fast and easy, cool and creamy, and loaded with flavor. Tzatziki has become popular for a reason, it’s a flavor is bold and delicious! Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
Tagged Chickpeas, Cucumber, Dill, Onion, Quick and Easy, Yogurt
In spring I usually like to post 2-3 asparagus recipes because it is one of my favorite vegetables and the window when it is in season always feels so short! This year I decided to look back on some favorite recipes, including these 15 asparagus recipes.
I post vegan, vegetarian, and pescetarian recipes, and all three are represented in this recipe roundup. The list starts with the vegan recipes and ends with the seafood recipes. Continue reading
Posted in Vegetarian Main Dish
I have become obsessed with these flourless mint chocolate chip oatmeal cookies. If you want a sweet treat that you will feel good about eating, then these cookies are for you!
So, what’s the obsession all about? First, I love mint chocolate chip and I practically grew up on oatmeal chocolate chip cookies so these cookies have a lot of nostalgia for me. But why should you want to eat them? Lets explore the ingredients list to see what makes these cookies healthy! Continue reading
I have been in love with sheet pan tofu lately. I love the texture of ripped and roasted tofu and you can toss just about any vegetable onto the pan to round out the meal. I made this miso tahini sauce to serve with my sheet pan tofu, but that is just one of many ways to use it.
What are some other ways to use this miso tahini sauce? Use it as a dip for fries, drizzle onto falafel, add it to a grain bowl or buddha bowl, toss it with a salad, try it on sheet pan tofu. The uses go on and on. Continue reading
These date sweetened cinnamon rolls are completely naturally-sweetened without any refined sugars. I used honey in the rolls (because I didn’t think dates would work well there). Then, I used dates to make the filling, and dates to make the cream cheese frosting.
Why are naturally-sweetened treats a healthier alternative? Sources of natural sugars also contain other nutrients, like fiber, minerals and vitamins. Specifically, dates are a good source of potassium, vitamin K and vitamin B. Continue reading
I first came across a version of this recipe in my grandma’s box of recipe cards. It was just a general outline, without measurements or even oven temperature recorded. I adapted it and have come to love these baked bay scallops for many reasons.
First, this dish is very easy to make, just toss everything together in a baking pan, bake and serve with bread or rolls. No side dish prep or additional bowls to dirty. Continue reading
Posted in Fish and Seafood, Quick and Easy
Tagged Broccoli, Cheese, Quick and Easy, scallops
The humble sweet potato is such a versatile root vegetable. A few weeks ago I posted my chipotle sweet potato fries recipe, highlighting my love of sweet potato with spicy chipotle. Today I have mini purple sweet potato pies with cheesecake filling, a delectable treat to represent sweet potato’s dessert side.
This purple sweet potato pie is reminiscent of pumpkin pie, with the exception that it has a deep purple hue. I also love pumpkin cheesecake, so I decided I wanted to add a cheesecake center to these sweet treats. Continue reading
Chipotle is my favorite flavor to pair with sweet potatoes (I can’t get enough of the sweet/heat combo!). See here, here and here for evidence. Today I have a chipotle baked sweet potato fries recipe to add to the list of evidence.
I riffed this recipe from Love and Lemons where they suggested using cornstarch to crisp up the fries in the oven. It works wonders for sheet pan tofu, so I figured it would work here as well. Continue reading
