Sweet Potato and Brussels Sprout Hash

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As promised last week, here is what I served my Basil Tofu Scramble with.

When I made it the first time, I didn’t write out the exact spice quantities so I remade it for lunch today and enjoyed it along side a delicious salad. If someone claims to not like brussels sprouts, I encourage them to try out this dish. They are sliced so thinly and the way the combine with the sweet potato is bound to make any one a convert!

Enjoy this simple and healthy side dish :)… 

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Basil Tofu Scramble

Basil Tofu Scramble

Hi everyone. What do you think of FLB’s new ‘do? It’s a work in progress but I am hoping this new layout will be more visual and more user friendly for you all.

Basil Tofu Scramble 2

Yesterday was a holiday and I love nothing more than spending the day in the kitchen when there is no agenda :). So I whipped Scott and I up some brunch that was inspired by one of our favorite organic cafe’s, The Plant. We are just a little bit obsessed with the basil tofu scramble at this cafe so I decided to try it out for myself. It was super easy and super tasty – we had it for brunch, but it would be great for dinner as well! I served it with a side salad and a recipe to come – sweet potato and brussels sprouts hash. Let’s just say, we were both wishing I made made a bit more! Oh and you can find the homemade pesto recipe here.

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Gluten Free Avocado “Toast”

Gluten Free Avocado Toast

This is one of my favorite go-to breakfast or snack items. I love avocado on regular toast but given that I don’t always have fresh bread in the house, this are a nice way to still get the same great taste – and they are gluten free for those out there with an intolerance! Whoever thinks they don’t have time to eat breakfast hasn’t tried this yet!!!

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Breakfast Break: Top FLB Breakfast Foods

Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but  generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!

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Green Juice

Raw Veggie Taco

Open Faced Veggie Taco… 

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Banana Oat Bites – Sugar, Dairy & Gluten Free!

Banana Oat Cookies

I first made these cookies over a month ago and have made them 3 times since in order to try out different things to perfect the recipe. These are not really cookies at all, more like oatmeal in a cookie form. Feel free to eat them for breakfast, as a snack or as a dessert. Now, I know these would be good with some chocolate chips but I was trying to give people a no added sugar option :). However, I would love to hear your modifications so please comment below with additions you tried. Happy healthy baking!… 

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Homemade Apple Cranberry Granola – Vegan & Gluten Free!

I have never made my own granola before so combined a few recipes to come up with something I thought would taste good. I was surprised how effortless this was, and I have to say it tasted pretty darn good. I did the lower fat version which used apple sauce in place of most of the butter and oil. If you wanted it to be a crunchier form of granola you could just swap out the apple sauce and add in some butter and oil. I made these as Christmas gifts for a few close friends/family and it felt really good to give loved ones not only something homemade but also healthy during the holidays.

Homemade Apple Cranberry Granola – Vegan & Gluten Free!
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 3½ cups rolled oats (not quick oats) – I used gluten free
  • 1 cup almonds or pecans
  • ¼ cup brown sugar
  • 2 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ½ teaspoon salt
  • ¾ cup applesauce
  • 1½ Tbsp honey or agave nectar
  • 1 Tbsp canola oil
  • ½ tsp vanilla extract
  • 1 cup chopped dried apples
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 300 degrees F.
  2. In a large bowl, mix together the oats, nuts, brown sugar, cinnamon, allspice, and salt.
  3. In a small saucepan, warm the applesauce with the honey, canola oil, and vanilla extract.
  4. Pour the liquid ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly on a large baking sheet.
  5. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is golden brown. Remove from oven, and stir in the dried apples and cranberries. Let the granola cool completely. Store the granola in a large, airtight container. The granola will keep for up to one month.

Photo above: Two Peas and their Pod

The Best of 2012

I think these best of post’s are such a good reminder of all the goodness we have enjoyed over the year. It’s been a wonderful and healthy 2012 and I look forward to the many delicious bites we will take in 2013! Happy New Year 🙂

January: Spanakopita with Cucumber and Yogurt Sauce

February: Homemade Heart Shaped Granola Bars

March: Kale and Brussels Sprout Salad

April: Easter Deviled Eggs

May: Dilled Green Beans

June: Baked Sweet Potato Fries

July: Corn, Cherry Tomato and Asparagus Salad

August: Vegan Lettuce Wraps

September: Apple, Walnut, and Endive Salad

October: Mushroom Risotto

November: Tofu, Peanut Butter and Roasted Tomato Panzanella

December: Strawberry Santas

Oatmeal Raisin Muffins with Cinnamon Crumble

Oatmeal Raisin Muffins

I have a really hard time showing up somewhere without bringing something. Generally, I like to bring something consumable and my go-to is some fun olive oil. When I went to bed Saturday night, my go-to sounded like a fine idea. But when I woke up Sunday morning my mind changed. Some good friends had offered to take us up to Napa for a day of wine tasting at their friend’s winery…. Mondays can be hard in general but the only thing harder than a normal Monday is a Monday after a day of wine tasting! So on Sunday morning my inner voice was screaming “You MUST bake something!” Luckily, I came across this great and super easy recipe and had all the ingredients on hand so I baked the muffins in no time and I think everyone was a little happier Monday morning as a result of it :). This recipe is easily made vegan as it calls for olive oil in place of butter and I don’t even have regular milk in the house so just used almond milk instead! By the way, if you are ever in the Napa Valley you have got to check out Fontanella Family Winery – they are such kind and generous people with amazing wines!

Oatmeal Raisin Muffins with Cinnamon Crumble
 
Cook time
Total time
 
Serves: 12 muffins
Ingredients
  • Muffins
  • 1 cup all-purpose flour (or sub for any variation of gluten free flour)
  • ¼ cup brown sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • ½ tsp cinnamon
  • 1 cup old-fashioned oats
  • ½ cup raisins
  • ¼ cup olive oil
  • Egg replacer (or 1 egg, beaten)
  • 1 cup almond milk (or regular milk)
  • Cinnamon Topping
  • 2 Tbsp brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 Tbsp olive oil
Instructions
  1. Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.
  2. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
  3. In a large measuring cup, whisk the olive oil with the egg replacer/egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups ⅔ full with the batter.
  4. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
  5. Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.

Serving Suggestion: Serve with preserves of your choice. You can also use cranberries in place of raisins.

Spinach, Mushroom and Green Chile Breakfast Casserole

Breakfast Casserole

This is the perfect recipe for hosting a brunch. It is super simple and you can tend to all your other responsibilities while it is cooking. I planned a surprise 30th birthday for my husband this past weekend where 14 friends stayed at a house in Santa Barbara and this was the perfect (and much needed) treat on Saturday morning. We ended up using the garlic bread that was left over from dinner the night before, which added a nice little touch. You can swap or add any veggies you like to this dish!

Spinach, Mushroom and Green Chile Breakfast Casserole
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 10 cups French bread cut into 1-inch cubes
  • 16 oz spinach
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 2 cans (12 oz) chopped green chiles, drained
  • 8 eggs
  • 2 cups milk
  • ½ cup half and half
  • salt and pepper
  • 2 cups shredded Monterey jack cheese
  • Guacamole, salsa and cilantro, for serving
Instructions
  1. Preheat the oven to 350. Spray a 9×13-inch baking dish with non-stick cooking spray. Put the cubes of French bread in the pan. Set aside.
  2. In a large skillet over medium heat, add the onion, mushrooms and spinach to the pan and cook until browned and softened. Set aside in a bowl and add in the green chiles and stir all to combine. Pour the mixture over the bread in the baking dish, distributing as evenly as possible. Sprinkle the cheese evenly over the top.
  3. In another bowl, whisk together the eggs, milk and half and half. Season with salt and pepper. Pour the egg mixture on top, making sure the bread all gets saturated by the egg mixture. (Use your hands to press the bread down into the liquid to make sure it is all saturated, if desired.)
  4. Bake the casserole, uncovered, for 50-60 minutes, or until a knife inserted in the middle comes out clean. Serve with toppings of your choice.

Serving Suggestion: You can cover the dish with foil and refrigerate for 8 hours or overnight if you want to make ahead of time!