Monthly Archives: March 2016

Mar 24 2016
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breakfast, dessert, recipes, vegetarian

Cherry Chia Pudding

CherryChiaPudding

Chia pudding is a terrific and delicious way to soak in the power of chia seeds. This recipe is completely customizable, so get creative and use your favorite fruits to add additional flavor.

Want to know more about chia seeds? Check out this great run down of all the health benefits these tiny seeds offer: 11 Proven Health Benefits of Chia Seeds. Fun fact: “chia” is the ancient Mayan word for “strength.”

Ingredients

  • 1 cup milk substitute (I used almond milk)
  • 1/4 cup of chia seeds
  • Honey, to taste
  • 1 cup frozen cherries
  • Fruit for toppings

Method

Combine the chia seeds and milk together in a small bowl. Add honey based on your sweetness level. Stir for 3 minutes, until the ingredients start to gel. Place in refrigerator for at least 4 hours (and up to 24 hours).

In a blender, place the frozen cherries and 1/2 cup of water. Blend well.

Stir the cherry mixture into your pudding and top with your favorite fruits.

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Mar 23 2016
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dinner, recipes

Slow Cook Pot Roast

PotRoast

Who says that pot roast is only good in the winter? Toss this recipe together before work, set on low for 8 hours, and anxiously await going home! I used carrots and potatoes as the veggies in this recipe, but feel free to use any of your favorite root vegetables.

Ingredients

  • 1/4 cup flour
  • salt and pepper, to taste
  • 5 pounds chuck roast
  • 2 to 3 tablespoons olive oil
  • 2 onions, sliced and diced
  • 6 carrots, peeled and chopped
  • 4 potatoes, chopped
  • Herbs and seasonings, as desired (I used basil, parsley, thyme, bay leaf)

Method

Season the flour with salt and pepper and pound the mixture into the roast. Add the chopped carrots and potatoes to slow cooker.

Heat skillet with olive oil and brown the roast on all sides, about 2 minutes per side. Place on top of carrots and potatoes in slow cooker.

Add the onions to the skillet with the remaining roast fat and oil. Cook on low for 10 minutes. Add the onion and remaining juices to the slow cooker.

Add a healthy topping of olive oil and herbs to the slow cooker ingredients. Place on low and cook for 8 hours or more.

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Mar 21 2016
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appetizers, dinner, recipes

Falafel with Fresh Herbs

Falafel

Falafel is incredibly easy to make and is deliciously versatile. Place them on top of mixed greens, inside pita, or eat solo with tzatziki. This recipe asks for fresh cilantro and parsley, but feel free to play around with the herbs you add. Recipe inspired by Food52.

Ingredients

  • 2 cups chickpeas, drained and rinsed (about 1 1/2 cans, save the rest for salad toppings)
  • 2 cups chopped fresh parsley
  • 2 cups chopped fresh cilantro
  • 1 small onion, roughly chopped
  • 3 cloves garlic
  • Half a lemon, juiced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup flour
  • Canola oil, for frying

Method

Pulse onion and garlic in a food processer until well minced. Remove and set aside.

Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be VERY sticky so add 1/4 cup of flour and mix until well combined. If it’s still too sticky, add the remaining 1/4 cup of flour and continue to mix.

Heat canola oil in large pan. Roll the dough into small balls and flatten to about 1 inch rounds. Fry each side about 2 minutes each. Let drain over paper towels.

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Mar 17 2016
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appetizers, holidays, recipes

Dairy Free Irish Soda Bread

dairyfreesodabread

Happy St. Patrick’s Day! Grab a green beer and whip up this super easy Irish Soda Bread recipe. Instead of buttermilk, I made a dairy free mixture that bakes just as well. Check it out below.

Ingredients 

  • 4 cups all-purpose flour, plus extra for golden raisins
  • 4 tablespoons of sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 tablspoons Earth Balance Coconut Spread
  • 1 3/4 cup of almond milk
  • 5 tablespoons of apple cider vinegar
  • 1 large egg
  • 1 teaspoon orange zest
  • 1 cup golden raisins

Method

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the coconut spread and mix on low speed until the butter is mixed into the flour.

In separate bowl, add the almond milk and apple cider vinegar. Stir until well combined.

With a fork, lightly beat the almond milk mixture, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the mixture to the flour mixture. Combine the golden raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

If you’re not concerned about the dairy, top with Kerrygold Butter.

Recipe altered from the one and only Ina Garten’s, which you can find here: Ina Garten’s Irish Soda Bread

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