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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Chickpea and Root Vegetable Tagine

Root Vegetable Tagine

I made this dish for Scott and I a few weeks back and we loved it. This week we were bringing dinner to a friend and his wife and I had to come up with something I could cook earlier in the day and then reheat as I was coming straight from the studio and this was the first thing that popped into my mind. This dish can easily be made earlier or even the night before and then just reheated prior to serving as it allows the flavors to really soak in. A few of the comments I got that night included: “This is exactly what they serve in Morocco” & “This might be the best dinner ever”, so I would say it was a success. I got this from the fabulous Kris Carr and her amazing book Crazy, Sexy Kitchen, but modified a bit to fit my tastes.

For new and improved recipes, please visit my new site The Simple Kitchen!

Chickpea and Root Vegetable Tagine
 
Cook time
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Serves: 6
Ingredients
  • ⅔ tsp ground cumin
  • ⅔ tsp ground coriander
  • ½ tsp red pepper flakes [adjust based on desired spiciness]
  • ½ tsp turmeric powder
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 3 Tbsp olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 2 Tbsp tomato paste
  • 2 cups vegetable stock
  • ½ cup carrots, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • ½ cup turnip, peeled and diced
  • 1 bell pepper, diced (I prefer red or yellow)
  • 2 cups chickpeas, cooked
  • 6 ounces artichoke hearts, rinsed and quartered
  • 1½ cups peas
  • ½ cup golden raisins
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped mint
  • Sea salt, to taste
Instructions
  1. In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  2. Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Cooking time may vary based on the thickness of chopped veggies.
  3. When the root veggies are tender, add the bell pepper, chickpeas, artichokes, and raisins. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point.
  4. Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Taste and add more salt if needed.
  5. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.

Serving Suggestion: Serve over cauliflower mash, quinoa or grain of choice.

Cornbread Stuffing with Brussels Sprouts & Squash

Cornbread Stuffing

One thing that simply baffles me is why we don’t eat stuffing more that once a year? I mean really… It is so delicious!!! To get your prepped for your Thanksgiving Day meal one week from today, you’ve got to try out this recipe. It is not your normal stuffing. It is packed with vegetables including butternut squash and my second favorite fall food, brussels sprouts. This is like Fall in a dish!

Cornbread Stuffing with Brussels Sprouts & Squash
 
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Serves: 8-12
Ingredients
  • 3 lbs winter squash, such as buttercup or butternut
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs prepared cornbread, cut into 1-inch cubes (about 12 cups) – find a vegan version here.
  • 4 cups brussels sprouts, trimmed and sliced
  • 1 cup currants, raisins or dried cranberries
  • 1 cup pecan halves, coarsely chopped and toasted
  • ¼ cup chopped fresh chives
  • 2 Tbsp chopped fresh parsley
  • 8 fresh sage leaves, rubbed and sliced
  • 4 cups reduced-sodium vegetable broth
Instructions
  1. Preheat oven to 375.
  2. Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
  3. Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
  4. Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl.
  5. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Then add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
  6. Bake the stuffing until heated through, 45 to 55 minutes.

Serving Suggestion: Serve with a side salad or your favorite vegetable side.

Once again a big thanks to Eating Well.

Vegan Banana Oatmeal Muffins

Banana Oatmeal Muffins

I’m continuing my exploration in vegan baking. These were a hit. I also didn’t have mini cupcake liners so just made them with parchment paper and they turned out super cute. Enjoy this easy and healthy recipe!

Vegan Banana Oatmeal Muffins
 
Cook time
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Serves: 18 muffins
Ingredients
  • 1 cup gluten free baking flour
  • ½ cup gluten free rolled oats
  • ¼ cup brown sugar, packed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ½ cup soymilk
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • 1 Tbsp maple syrup, honey or agave nectar
  • ½ cup mashed banana
  • ½ cup raisins
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine flour, oats, sugar, baking powder, soda, cinnamon and salt.
  3. In another large bowl, mix together milk, applesauce, and vanilla.
  4. Add the mashed bananas and raisins and combine thoroughly.
  5. Stir the flour mixture into the banana mixture until just combined.
  6. Lightly grease and dust muffin cups (or line with paper bake cups), and divide the batter among them.
  7. Bake at 400 degrees F for 15-20 minutes.

 

The Cookie-less Cookie

Anything that is dairy free, sugar free and gluten free cannot be good right? Wrong! These healthy little cookie/oat bites are delicious. I brought them to my wine club as a taste test and they disappeared before I was even able to snag one for myself! You can have them for breakfast, a midday snack or a healthy dessert. Recipe and photo courtesy of Whole Foods.

Average Time: 45 minutes

Yields: 2 dozen cookies

Ingredients

1 cup raw unsalted walnuts

1 cup old-fashioned rolled oats

1 cup raisins

1/2 cup gluten free baking flour (can sub for whole wheat pastry flour as well)

1 1/4 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground ginger

2 carrots, grated

1 apple, grated

1 very ripe banana, peeled and mashed

1/4 cup apple juice (easy to juice your own if you have a juicer!)

Directions

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined.

3. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly.

4. Bake until tops and bottoms are lightly browned, approximately 20 to 25 minutes.