Mint Citrus Salad

Citrus salads are a great breakfast option, when you want something light first thing in the morning. And winter might not offer too many good things, but citrus fruits are definitely one of them!

This citrus salad combines some of our favorite winter fruits: gorgeous juicy pink grapefruit, satsuma oranges ( which, we have to admit, we are completely obsessed with), ruby red pomegranate seeds for a pop of flavor, color and crunch and some fresh mint to bring all those wonderful flavors together.

It’s also high in vitamin C and bioflavonoids (hello, cold season!), fiber and antioxidants. A super simple, delicious and healthy way to start your day! It also makes a delicious, light dessert, you won’t feel a bit guilty about.

Mint Citrus Salad

Prep time: 12 mins  | Cook time: 0 mins | Total time: 12 mins

Ingredients: 

• 2 large pink grapefruits, peeled and diced
• 4-5 satsuma oranges, peeled, segments taken apart and cut in half
• 1 pomegranate, seeded
• 8-10 fresh mint leaves, torn

Instructions:

• Combine all the ingredients in a large bowl and refrigerate until ready to eat

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Chickpea Stuffed Avocados

I have a confession to make: up till a few years ago, I didn’t really care for avocados. I even hated them at one point (ok “hate” might not be the right word, but I STRONGLY disliked them). I don’t know what was it about them that turned me off so much: maybe the texture, or perhaps my irrational fat phobia. Whatever it was, I’m kicking myself now for missing out on so much avocado awesomeness for all those years!

Needless to say, I’m trying to make up for it. So much so, that I pretty much eat them every day. And although my favorite way to eat avocados is simply slightly mashed with a squeeze of lemon and a pinch of salt, my brain is constantly finding new ways to prepare them. And I think we’ve been pretty successful at that throughout the year, don’t you think? From Mango Avocado Salsa, to Vegan Avocado BLT Toast , Mexican Style Vegan Pizza and a Triple Decker Wasabi Cheese & Avocado Sandwich just to name a few of our favorites!

Today we’ve got a new one for you: Chickpea Stuffed Avocados. A great addition to your Meatless Monday and just in time for summer (well, assuming it decides to show up at some point… ). Light, refreshing, loaded with plant protein, healthy fats and fiber… and with a nice kick of Sriracha for good measure. So good, it might even turn avo-haters into avo-lovers

Chickpea Stuffed Avocados

Prep time: 15 mins  | Cook time: 0 mins | Total time: 15 mins

Ingredients: 

• 1-15oz can organic chickpeas, rinsed and drained
• ¼ tsp salt
• 2 Persian cucumbers, sliced
• ½ cup chopped cilantro
• 2 tbsp lemon juice (about 1 small lemon)
• 1 tbsp extra virgin olive oil
• ⅓ cup corn kernels
• 1 tbsp whole grain Dijon mustard
• 3 Hass avocados, cut in half
• 1 lemon (to squeeze on top of the avocado halves)
• Salt to taste (optional)
• Sriracha to taste (optional)

Instructions:

1. Combine first chickpeas, ¼ tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
2. Transfer to bowl, add corn and mustard and mix well
3. Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
4. Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.

 

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Cauliflower Hummus

Cauliflower Hummus. Ok, so technically the name of this post goes totally against “hummus purism”… But bear with us for a minute.

Because here in the US pretty much any dip with tahini in it is labeled as hummus, AND Cauliflower Hummus sounds waaaay more appealing than “Mashed Cauliflower Dip” (yawn!), that’s what we’re going to call it. So we’re gonna compromise and use the word with quotation marks. Fair?

If you try this recipe, you’ll notice that this Cauliflower “Hummus” is anything but boring. We roasted the spice coated cauliflower to bring out its sweetness, and we blended it with tahini, lots of lemon juice and a touch of garlic (which you can skip all together or add more if you’d like!). To dress it up and to add a little pizazz, we drizzled pomegranate molasses and sprinkled some Dukkah on top. And of course, a touch of olive oil to bring all those flavors together.

The toppings are completely up to you! You can serve this “hummus” plain or add anything you want to it. You can eat it as a dip, or use it as a replacement for mayo on sandwiches or salads. And for all of you Paleo lovers (or carb-phobs) out there, this dip is ideal!

Cauliflower Hummus

Prep time: 10 mins  | Cook time: 25 mins | Total time: 35 mins

Ingredients:

• 24oz cauliflower florets
• 3 tsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ⅓ cup tahini (you can use more or less to taste)
• ¼-1/3 cup lemon juice (SEE NOTE)
• 1 small clove of garlic
• Salt to taste
• Garnishes:
• Pomegranate molasses
• Olive oil
• Dukkah

Instructions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper
2. In a large bowl, combine cauliflower florets, olive oil, smoked paprika, garlic and onion powder, cumin and salt. Toss well so the florets are well coated. Transfer to the lined baking sheet and bake for 25 minutes until tender. Let them cool slightly
3. Combine roasted cauliflower, tahini, lemon juice, garlic and salt in a food processor and pulse until creamy and smooth. Refrigerate until ready to serve
4. Top with your favorite garnishes

 

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Coconut Mocha Breakfast Oats

Do you ever have days where even your coffee needs a coffee? If the answer is yes, these vegan Coconut Mocha Breakfast Oats are for you. A nutritious, filling and delicious breakfast, with a little boost of energy!

Coconut Mocha Breakfast Oats

Prep time: 12 mins  | Cook time: 15 mins | Total time: 27 mins

Ingredients: 

• Coffee layer:
• ½ cup brewed coffee
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• Coconut layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• Chocolate layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• 1-2 tsp unsweetened cocoa powder

Instructions:

1. To prepare the coffee layer, bring the coffee to a boil. Add the oats and maple syrup and stir well. Reduce the heat, cover, and cook for 3-5 minutes. Set aside
2. Repeat the process to prepare the coconut layer, using the coconut almond milk instead of the coffee. Once the oats are cooked, add the shredded coconut. Set aside
3. Do the same to prepare the chocolate layer, adding the cocoa at the end
4. Layer all there flavors in a glass and serve warm or cold. You can garnish it with melted chocolate

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Blueberry Muffin Protein Grits

If you like protein oats (aka proats), you’ll love these Blueberry Muffin Protein Grits! Hearty and satisfying, with a hint of cinnamon and topped with maple toasted almonds, to start your day strong. Vegan and gluten free breakfast.

Blueberry Muffin Protein Grits

Prep time: 15 mins  | Cook time: 15 mins | Total time: 30 mins

Ingredients: 

• 2 1/2 cups unsweetened non dairy milk
• 2/3 cup polenta (coarse corn grits)
• 2 scoops vegan protein powder
• 1 tsp cinnamon
• 2/3 cup frozen blueberries
• 1/3 cup raw sliced almonds
• 3 tsp maple syrup

Instructions:

1. Bring the milk to simmer in a medium size saucepan. Add the grits. reduce the heat low, cover and cook for 10 minutes, stirring often
2. Whisk in the protein powder and cinnamon and continue cooking for 1 to 2 minutes. Remove from heat, add the blueberries and stir well. Cover and set aside for 10 minutes
3. In the meantime, heat a small non stick skillet over medium heat. Add the almonds and maple syrup and cook for about 5 minutes, stirring constantly, until the almonds are golden brown and caramelized
4. Serve the grits warm or cold, topped with caramelized almonds

 

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Vegan Gluten Free Chickpea Tacos

Even meat eaters will absolutely love these Vegan Gluten Free Chickpea Tacos ! A great addition to everyone’s taco recipe repertoire

Happy Cinco de Mayo! It is May 5th, right? We had to double check, since we haven’t seen the sun in over a week and we’re still wearing coats over here! So instead of frozen margaritas by the pool, it feels more like hot toddies by the fire place…

But we’re not gonna let Mother Nature (literally) rain on our parade. We’ve got tacos over here. Bright, colorful, finger licking, vegan gluten free chickpea tacos to brighten our day. Loaded with cilantro and warming spices, creamy avocado, sweet corn and juicy tomatoes. All wrapped in a corn tortilla and topped with a garlicky coconut milk yogurt cilantro sauce. Add a couple (or ten) of squirts of sriracha or green dragon hot sauce to make it even better and done. You got all you need to kick the May winter blues to the curb, where they belong.

Vegan Gluten Free Chickpea Tacos

Prep time: 20 mins  | Cook time: 5 mins | Total time: 25 mins

Ingredients: 

• 2-15.5 oz can organic chickpeas, rinsed and drained
• 2 tsp extra virgin olive oil
• ½ tsp smoked paprika
• ½ tsp sweet paprika
• ½ tsp cumin
• ½ tsp salt or to taste
• 1 cup fresh chopped cilantro ( set aside 2 tsp for the yogurt sauce)
• 24 grape tomatoes sliced in half
• 1 cup shredded purple cabbage
• 2 avocado, diced ( squeeze some lemon or lime on it to keep it from turning brown)
• 1¼ cups corn kernels ( you can use fresh or frozen)
• 6 corn tortillas
• Sriracha sauce to taste (optional)
• Green Dragon Hot Sauce (optional)
• COCONUT YOGURT SAUCE
• ½ cup So Delicious Unsweetened Cultured Coconut Milk
• ⅛ - ¼ tsp salt (or to taste)
• 1 clove garlic, minced
• 2 tsp chopped cilantro
• 2 tsp fresh squeezed lime juice

Instructions:

1. Heat olive oil in a large non-stick skillet. Add chickpeas, smoked and sweet paprika, cumin and salt. Cook over medium heat for 2 minutes, stirring often so the chickpeas are well coated with the spices. Add cilantro, toss well and continue cooking for another 3 minutes. Set aside
2. To prepare the sauce, whisk all the ingredients together until well combined. Refrigerate until ready to use
3. To assemble the tacos, fill each tortilla with chickpeas and the rest of the ingredients. Drizzle with yogurt sauce and sriracha or green dragon sauce if using

 

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Hummus and Grilled Vegetable Pizza

Cleaning. Love it or hate, it’s something that HAS TO be done, especially when you cook as much as we do. The two of us are usually opposites on pretty much everything. But when it comes to this, we’re totally on the same page: neither one of us likes it. At all. Of course we like the end result… but that doesn’t usually last long, which makes it that much more frustrating!

Since cleaning can’t be avoided, we always try our best to prevent huge messes as much as possible. Two of our best strategies are:
Clean as you go, so by the time you’re done cooking, it doesn’t look like a bomb exploded in your kitchen.

Try to avoid spills / leaks as much as possible. Especially on the floor, especially if something contains some kind of oil, and especially, in the refrigerator (because, let’s face it, if cleaning isn’t your thing, cleaning the fridge can be absolute torture).

The clean-as-you-go part is fairly easy. It just requires a little bit of discipline to be accomplished. The spilling prevention however… not so easy. It requires a) not being a klutz (and if you are, probably not much you can do about it…) ; b) cleaning as you go, so you don’t end up with stuff all over the place that can be easily knocked down; and c) good storage containers. Especially if you want to avoid spending an hour cleaning the refrigerator, or if you’re planning on transporting food in your car (which we do quite often).

Let’s talk about that latter for a second. Because, if you’re anything like us, you know that not all storage containers are created equal. And you know, because you’ve learned it the hard way…

So now that we’ve learned our lesson, we know what to look for!

• A container that seals properly, so there are no leaks or spills.
• A container that is stain and odor resistant. Because honestly, we don’t have the time to scrub containers for 15 minutes to remove food stains. We have better things to do. And garlic scented fruit salad? No thank you.
• A container that is clear, so you can see what the heck you put in there, instead of having to open and close all the containers in your fridge 20 times. Back to the cleaning thing again: if you do that, chances are YOU WILL END UP SPILLING SOMETHING.
• A container that is BPA-free (because, you know, we prefer our food to be chemical free) and microwave safe, that can go from fridge to microwave without having to remove the lid (try to picture tomato sauce splattered all over the inside of your microwave without cringing…).
• Containers that are stackable, so they can fit perfectly in the fridge and not fall all over the place.
• And last, but not least, a container that is DISHWASHER SAFE. So you don’t end up with a half melted, useless thing that needs to go straight into the trash.

Think we’re asking too much? Maybe. Did we find what we were looking for? You bet.

Hummus and Grilled Vegetable Pizza

Prep time: 35 mins  | Cook time: 12 mins | Total time: 47 mins
Ingredients:

• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp ground powder ginger
• 1 yellow squash, sliced 1/4″ thick
• 1 Zucchini, sliced 1/4″ thick
• 1 Japanese Eggplant, sliced 1/4″ thick
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 store bought pizza crusts
• 1 cup hummus, home made or store bought
• 6-8 black cured olives, pitted
• 12-18 grape tomatoes
• 1/2 tsp oregano (optional)
• 1/4 tsp red pepper flakes (optional) 

Instructions:

1. Combine the salt, garlic powder, coriander, cumin and ginger in a small bowl and mix well
2. Place the vegetables in a 9.6 cup Rubbermaid BRILLIANCE™Container, and add the olive oil and lemon juice. Sprinkle the spice mix, close container and shake it well until all the vegetables are coated with the marinade. Refrigerate for at least of 30 minutes
3. Heat the grill to medium high and grease it slightly. Arrange the vegetables on it and grill them for 2 -3 minutes per side
4. Spread 1/2 cup hummus on each pizza crust. Arrange the grilled vegetables, olives and grape tomatoes on top. Place it on the grill, covered, for 5-8 minutes, checking it after 5 minutes to make sure it doesn’t burn
5. Remove the pizza from grill and sprinkle oregano and red pepper flakes if desired.

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Falafel Bowl With Avocado, Sriracha & Tahini

This super colorful Falafel Bowl With Avocado, Sriracha & Tahini is a fun twist on the traditional sandwich. Lightened up by baking the falafel instead of frying it.

Falafel Bowl With Avocado, Sriracha & Tahini

Prep time: 30 mins  | Cook time: 15 mins | Total time: 45 mins

Ingredients:

• For the Falafel (makes 24):
• 1 cup raw dried chickpeas, soaked overnight in 2½ cups of water
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1 tsp lemon zest
• 1 tsp salt
• 1 tsp coriander
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp hot paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• ¼ tsp all spice
• 1/16 tsp cardamon
• 2 tbsp extra virgin olive oil
• Cooking spray
• For the Tahini Sauce:
• ½ cup tahini paste
• ¼ cup plus 2 tbsp lemon juice
• ½ tsp salt
• ¼ cup water
• For the Salad:
• 1 Romain heart, chopped
• 4 radishes, sliced
• 2 roasted beets, diced ( you can roast them at home, see instructions here or use store bought, such as Love Beets )
• 2 carrots, shredded
• 2 vine ripe tomatoes, diced
• ½ Hass avocado, sliced
• Za'atar Pita Chips (recipe follows)
• Sriracha to taste

Instructions:

1. To prepare the Falafel:
2. Preheat oven to 400F. Generously spray a mini muffin tin with cooking spray
3. Drain the soaked chickpeas. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth. Transfer to a bowl, add olive oil and mix well
4. Using your hands or a small ice cream scoop and working with approximately 1½ tablespoons, form small balls and place them in the mini muffin tin. Bake at 400F for 15 minutes
5. To prepare the Tahini Sauce:
6. In a small bowl, whisk together tahini, salt and lemon juice until it thickens
7. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
8. To assemble the salad:
9. Place lettuce on the bottom of 2 salad bowls. Add 3-4 falafel balls per bowl and the rest of the salad ingredients. Top with tahini sauce and sriracha, and serve with za'atar pita chips on the side

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High Protein Caprese Pasta Salad

High Protein Caprese Pasta Salad – A light and fresh gluten free dish full of protein and fiber, perfect for lunch or as a light dinner this summer! It can also be made Vegan!

Nothing screams summer like sweet, juicy fresh tomatoes and fragrant basil. It’s a classic combination that never, ever gets old!

This post is sponsored by Explore Cuisine – All opinion are our own. Thank you for supporting the brands that support May I Have That Recipe.

High Protein Caprese Pasta Salad

Prep time: 10 mins  | Cook time: 10 mins | Total time: 20 mins

Ingredients: 

• 1 – 8 ounce package Explore Cuisine Organic Chickpea Fussili
• 1 lb cocktail tomatoes, quartered ( about 18)
• 8 ounces marinated mozzarella balls or vegan mozzarella
• 1/2 cup chopped basil
• 1/4 cup pesto, store bough or home made (recipe follows)
• 3 tsp balsamic vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper

Recipe Highlights:

• High in plant protein (about 11g per serving)
• High in fiber
• Gluten free
• Light, bright and refreshing. Perfect for summer!
• Easily made vegan or vegetarian
• Ready in 10 minutes
• Complete meal in a bowl

Instructions:

Cook the pasta following package instructions. Drain well and set aside

Transfer the pasta to a large bowl, add the rest of the ingredients and toss well. Refrigerate until ready to serve

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BISCUITS AND BEE BREAD HONEYCOMB RECIPES

Biscuits need no introduction. Comfort food of the South, flaky and buttery, biscuits are as easy to incorporate into almost any meal. My favorite way to serve them is topped with bee bread honeycomb.

Bee bread is nothing like it sounds: it’s simply pollen and nectar that bees have deposited directly into the cells of the honeycomb. Bee pollen is nature’s most complete food – in fact, it contains every nutrient and vitamin you need to survive, with the exception of Vitamin D. The amino acids and proteins found in bee bread honeycomb provide just as much protein as red meat.

BISCUITS AND BEE BREAD HONEYCOMB RECIPES

Prep time: 15 mins  | Cook time: 10 mins | Total time: 25 mins

Ingredients:

• 1 ¼ cup White Lily (all-purpose) flour 
• 1 cup all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/4 cup sugar
• 1/3 cup very cold butter
• 1 cup very cold milk
• 1 square Savannah Bee Company’s Bee Bread Honeycomb

Instructions:

1. Preheat oven to 450°F.
2. Add dry ingredients together in food processor.
3. Cut butter into small pieces and add to food processor, mixing roughly until butter is pea-sized.
4. Add cold milk and toss together until just mixed.
5. Once dough holds together, dump it out onto a lightly floured surface.
6. Gently knead into a ball, flouring hands and dough as needed.
7. Roll to 1 inch thickness (or thinner, if desired).
8. Cut into circles, about 2”-3” in diameter.
9. Place onto parchment-lined paper on baking sheet – be sure to arrange so that biscuit sides are slightly touching.
10. Bake for 8-12 minutes, watching carefully for golden brown edges.
11. Spread with Bee Bread Honeycomb and enjoy!

Tips:
Try adding other spreads, jams, or peanut butter to the biscuits as well.
Berries are a fantastic touch, too!

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