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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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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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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Spiralized Cucumber & Carrot Salad

Remember when you were a kid and played pretend with your friends? It was fun, wasn’t it? Fantasizing about something that wasn’t real, being able to drift away for a little while??

Well, I’ve come to the conclusion that, even as adults, the cure to any woe is, indeed, playing pretend.

Your family (and everyone else for that matter) goes on vacation but you can’t join them? Grab a friend (who’s actually on your same situation) take a ride to Atlantic City, and pretend you’re in Vegas.

The window in your car is stuck and won’t close? Just open all of them and let the wind mess up your hair, pretending you’re driving an expensive, super cool convertible (and pray, really hard, that it wont rain while you’re parked outside).

You go out for a run but your legs don’t seem to want to cooperate? Pretend you’re being chased by – insert favorite scary character here – and run for your life…. also pretending that – insert name of favorite hot actor here – is waiting for you 8 miles from where you are.

Too cold outside to even want to get out of the house? Make one of these and pretend you’re in a tropical island, far, far away.

Hosting a get together but can’t enjoy a drink because out of the blue, you’ve developed some kind of alcohol intolerance? Make one of these but hold the alcohol on yours, pretend you’re just like everyone else (no one will know)

Craving a big fat bowl of pasta but, of course, you’re watching your carbs? No problem! “Zoodles” to the rescue. Yep, just like eating pasta. Yep. Exactly the same. Even better (here’s where your pretend skills are really put to the test)

I could go on, and on with this but I think I’ve made my point, yes? And just in case you need one more pretend tool (and let’s be honest, who doesn’t??), and while we’re in the make-believe-noodle subject, here’s a salad that will definitely do the trick. It will make you think you’re eating your favorite cold sesame noodle salad, without all the hassle. 5 minutes, done. Good one, uh?

Spiralized Cucumber & Carrot Salad Recipe

Prep time: 10 mins  | Cook time: 0 mins | Total time: 10 mins

Ingredients: 

• 1 large seedless cucumber
• 1 large carrot
• 1 tbsp black sesame seeds
• 2½ tbsp rice vinegar
• 2 tbsp water
• 1 tbsp agave nectar
• ¼ tsp salt (or to taste)

Instructions:

1. Using a "spiralizer", make "noodles" with the cucumber and carrot and place in a large bowl.(see note). Add sesame seeds and toss well
2. To prepare the dressing, combine rice vinegar, water, agave salt in a glass jar with a lid and shake well ( you can also whisk the ingredients in a bowl)

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Vegan Summery Pasta Salad

Pasta salad is one of the inescapable, not-always-appetizing dishes vegetarians and vegans are
subjected to during summer barbecue season. There is always someone who believes their
pasta salad isn’t as mayonnaise ­heavy and boring as the dozens of others you’ve politely
sampled over the years in an attempt to avoid single­ handedly devouring veggie platters. This
time, regrettably, it seems that we are that person.

The good news is that, unlike your cousin’s neighbor or co­worker’s sister ­in­ law, we’re actually
right! The pasta salad we have devised is a protein ­packed, veggie ­filled dish covered in a creamy sauce that doesn’t require mayo, sour cream or any other dairy product.

Our answer to the typical, dull pasta salad incorporates whole wheat pasta, edamame, cannellini
beans and corn as well as red and yellow tomatoes to boost the color and flavor of our
take on this traditional dish.

The addition of whole wheat pasta not only increases the nutritional value by adding fiber, protein and B vitamins, but also makes it the perfect dish to prepare ahead, because it holds its shape without getting soggy. Which means that with our pasta choice alone we have successfully knocked typical pasta salad out of the park (or wherever else you like to picnic or barbecue, really!) With the edamame, cannellini beans, and corn we were able to introduce additional protein, iron, calcium, and fiber into our recipe. We also sprinkled some Vegan Mozzarella Shreds for a touch of cheesy flavor that pairs so well with tomatoes and basil. And best of all, no mayo is required!

We prepared a creamy basil dressing by using our go-to vegan cream cheese alternative, GO Veggie! , to tie our variety of ingredients together and cover them in a succulent rich sauce with less saturated fat than you would have with regular cream cheese and none of the cholesterol or lactose! Heart healthy and perfect for anyone with food sensitivities.

This pasta salad dish, rather than just being a hearty side, is a meal in a bowl from a nutrition standpoint. That and it’s unmatched flavor makes it the perfect thing to bring along this 4th of July, or to the next summer barbecue potluck you’re invited to. Rest assured even if someone else brings pasta salad, there is no contest in terms of health benefits or richness of flavor!

Enjoy!

Vegan Summery Pasta Salad Recipe

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

Ingredients: 

• 2 cups raw whole wheat pasta (you can also use gluten free pasta)
• 1 cup shelled edamame
• 1 cup yellow, red and orange grape tomatoes, sliced
• 1 cup frozen or canned corn
• ½ cup canned white beans
• ½ cup GO Veggie! Vegan Mozzarella Shreds
• For the dressing:
• ⅓ cup GO Veggie! vegan cream cheese alternative
• 12 large basil leaves
• ¼ cup chopped walnuts
• 1 clove garlic
• 3 tbsp rice or apple cider vinegar
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• 1 tsp maple syrup
• ¼ tsp salt (or to taste)

Instructions:

1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
2. While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
3. To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well

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Tomato Olive Cheese Sandwich

The release of individual slices of Sincerely Brigitte cheeses led to this delicious Olive Tomato
Cheese Vegetarian Picnic Sandwich recipe. Warmer weather is always a great time for picnics,
road trips, and other adventures. When summer weather hits, there is a stronger
pull to find convenient, quick recipes that can be prepared in a hurry and which can survive travel
without making a mess.

The solution we devised involved utilizing individual cheese slices from our favorite dairy cheese brand, Sincerely Brigitte. Their wide variety of flavors and the high quality of their ingredients simply can’t be beat by the usual cheese brands that we see used in sandwiches and recipes.

Each recipe that we dreamed up based on their cheese blends was better than the last. That was why, when we received their new sliced cheeses, we knew we had to jump on the opportunity to try them out.

Picnics are a big part of our summer activities, so knowing that we could have all of the flavorful taste of their cheese blends in a convenient to use package was perfect. Between picnics this summer and lunch packing this fall and winter, these new slices cheese blends will quickly become a kitchen staple!

For this recipe we tried out the olive tomato slices. The flavor of the cheese is just mellow enough to let the tomato and olive flavors shine through, and sure to make any vegetarian cheese lovers in your home very happy! Although the sandwich itself is made from a simple recipe, the variety of flavors that come from the cheese alone make it anything but boring. Once you try out them out, you’ll understand why we can’t get enough!

Tomato Olive Cheese Sandwich Recipe

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

Ingredients: 

• For the Sun Dried Tomato Spread:
• 8 Sun dried tomatoes in oil cut into small pieces
• 10 fresh basil leaves washed
• ⅛ tsp salt
• ⅛ tsp pepper
• 20 toasted hazelnuts
• 2 tbs water
• For the Sandwich
• 2 slices multigrain sour dough bread toasted or any bread of your choice
• 4 Slices Sincerely Brigitte Tomato Olive Cheese Slices
• 1 hard boiled egg sliced
• ½ cup baby arugula washed

Instructions:

1. Mix all the sun dried tomato spread ingredients in a blender until smooth. You may have to add a little more water to get the consistency to want.
2. Spread about 2 tsp of spread on each slice of toasted bread
3. Add 2 slices of cheese
4. Add sliced egg, arugula another 2 slices of cheese
5. Enjoy!

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Fresh Summer Corn Salsa

Salsa is delicious. Actually, in many instances salsa goes above and beyond delicious and becomes the favorite part of the meal, even after the entree is served. There is just something about having a touch of sweet and the zing of spicy that makes it a favorite for summer hang outs but also for dinners out. Rather than rely on the standard (and predictable!) tomato-driven recipe, this version features unique ingredient choices that are sure to excite the salsa fans in your home.

As the name of this recipe suggests, corn is a central part of this drool worthy blend. This beautiful concoction incorporates many distinct flavors and the result is not like any salsa you have tasted before! One of the great things about salsa is that while the flavor is bold and unique, it is also incredibly versatile. Although this recipe is different than many others you may have seen; it certainly still fits that pattern! This salsa is perfect to eat by itself with chips or along with a protein of your choice.

One thing you might notice is the appearance of nectarines in this recipe. Many recipes which feature nectarines also incorporate cilantro and an element of spice, so choosing them as an essential part of this salsa recipe seemed like the perfect choice to add sweetness to compliment the caramelized corn. The jalapeños, tomatoes and corn keep this salsa from straying too far from its roots, but there is no mistaking that this recipe won’t fall into the category of “same old, same old” despite being based on a classic staple.

Fresh Summer Corn Salsa Recipe

Prep time: 10 mins  | Cook time:5 mins | Total time: 15 mins

Ingredients: 

• 2 ears of corn
• 1 tsp extra virgin olive oil
• 1 nectarine, diced
• 2 tomatoes, diced
• 1 cup fresh chopped cilantro
• 1 jalapeño pepper, seeded and diced small
• The Juice of one lime (or more to taste)
• ½ tsp salt (or to taste)

Instructions:

1. Cut the corn kernels off the cob. Heat olive il oil in non stick pan, add corn and cook over medium heat for 3-5 minutes, stirring constantly ,until caramelized
2. In a large bowl combine the rest of the ingredients. Add cooked corn and toss gently. Refrigerate until ready to use

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How to make Vegan “Lobster” Roll?

Lobsters that are vegetarian? You doubt? but let's drill and see the recipes!!!

Perfect example, right here: a vegan “lobster” roll. Is it lobster? No. Does it taste like lobster? We have no idea. Kinda looks like it, but we highly doubt it. What we do know however, is that is DELICIOUS! Creamy, buttery, salty and messy. And the recipe?? Super EASY. Works for me!!

Vegan “Lobster” Roll Recipe

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients:

• 1 tbsp sweet paprika
• ½ tbsp Old Bay seasoning
• 3 large hearts of palm
• 3 tbsp vegan sriracha sandwich spread (here we used Hampton Creek Simply Mayo )
• 1 tbsp fresh lemon juice
• 1 tbsp chopped dill
• ½ tbsp capers, well drained (or to taste)
• 2 whole wheat hot dog rolls

Instructions:

1. Combine sweet paprika and Old Bay on a medium side plate
2. Roll each heart of palm on the spice mix until completely coated
3. Cut each heart of palm into ½ inch pieces (you'll get about 5 pieces per heart) set aside
4. In a medium size bowl, whisk together vegan mayo, lemon juice, dill and capers. Add hearts of palm and mix gently
5. Fill each roll with the mixture right before serving

Enjoy your meal!

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THE HEAT BREAKFAST SMOOTHIE BOWL

Seems like smoothie bowls are popping up all over the place lately, right? Taking over pretty much every single social media account you have. So colorful, so pretty, they’ll grab your attention without you even noticing.

And I love them just as much as everyone else. But putting aside all the awesomeness they represent, I have a question: what in the world is a smoothie bowl??

If a smoothie is, by definition, a drink ( Google says it is, so it must be true!), can we still call it a smoothie if it’s poured into a bowl and eaten it with a spoon? Seriously, think about it! We should call it a “blended fruit bowl” or “frozen fruit soup” or whatever, I don’t know. But not a smoothie. Nuh uh.

And I don’t know why it bugs me so much, but it does. So I’m putting my stubborn foot down and renaming today’s recipe. I have no idea what I’m gonna call it, but it will come to me. Eventually.

In the meantime though, I’ll tell you what’s awesome about this whatchamacallit bowl:

– It’s LOADED with vitamins, minerals, antioxidants and healthy fats

– Beet powder. That’s right, beet powder (hence, the name). A super duper energy booster, as I’ve come to discover recently. Seriously, this thing has turned me into the Energizer bunny, in the best way possible. No jitters, no crashes. Just pure, clean oxygen powered energy which makes it the prefect pre workout snack/breakfast/etc

– It’s super refreshing (hence, the name) and satisfying. Just like a smoothie. But you eat it with a spoon. Which means it takes longer to eat, which means you actually take the time to enjoy it rather than inhaling it, which means it’s actually better than a smoothie, so stop calling it that because it’s not!

Bottom line, you should give it a try because you’ll love it, even if it doesn’t have a name

The Heat Smoothie Bowl Recipe

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• ¾ cup unsweetened vanilla almond milk
• 1 frozen banana
• 1 cup frozen raspberries
• ½ tbsp Organic beet powder
• 1 tbsp shelled hemp seeds
• 1 tbsp shelled pistachios
• Fresh raspberries & blackberries (to taste)

Instructions:

1. Blend almond milk, frozen banana, frozen raspberries and beet powder until smooth and creamy
2. Pour into a bowl and top with hemp seeds, pistachios and fresh raspberries and blackberries

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Vegan Peach Napoleon

Here we go again. The shopping torture continues.

Yesterday my 16 year old niece Raquel took me out to the mall for 3 hours (yes, SHE took ME out), convinced me to buy stuff I would never even look at and even forced me to try on skinny jeans. Skinny jeans! Now that is torture.
But you know what, putting aside my animosity for shopping, I have to admit I had a really nice time, just because I was with her. She is like the younger sister I never had. Over the years I’ve watched this little peanut she was when I first moved here to the US, grow into the amazing, smart, funny young woman she is today.

I know I’ve talked about her before, and I’ll never get tired of doing it, because she amazes me every day. And especially now that she has become our very own “intern”, her talent is really flourishing. She’s been such a great help to us, especially in the creativity department.

This recipe we’re sharing here today is an example. When Galaxy Nutritional Foods offered us to try some of their products, Raquel was he one who came up with this concept that Vicky and I later developed.

Vegan Peach Napoleon Recipe

Prep time: 10 mins  | Cook time:30 | Total time: 40 mins

Ingredients: 

• 1- 8oz package plain vegan cream cheese alternative (We use GoVeggei!), at room temperature
• ½ cup confectioners sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 large peaches, diced
• 2 tbsp brown sugar
• ¼ tsp lemon
• ½ tsp water
• 1 puff pasty sheet cut in 8 rectangular pieces or 4 puff pastry squares cut in half

Instructions:

1. Preheat oven to 400F. Bake puff pastry for about 15 minutes until golden brown. Set aside.
2. In a medium bowl, combine vegan cream cheese, confectioner's sugar, vanilla and cinnamon
3. Whip until light and creamy and chill in the refrigerator
4. In a large skillet, combine peaches, brown sugar, lemon juice and water. Cook at medium-high heat until the peaches start to soften. Reduce heat to low and cook for an additional 10 minutes. Set aside to cool.
5. Fold cooled peaches into cream cheese mixture and refrigerate until ready to assemble.
6. Right before serving, layer peach cream in between 2 pieces of puff pastry. sprinkle with confectioner's sugar.
7. ENJOY! From May I have that recipe

Enjoy your meal!

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Cold Soba Noodles With White Miso Dressing

Hope everyone had a great Mother’s Day! It was an absolutely gorgeous day around here yesterday. Blue skies, warm… Very nice for a change. Fingers crossed, it will stay like this for a while!

I had a very nice day. Went to work for a little bit, went for a long run, had dinner with my son…. I wanted to be outside as much as possible but… the beautiful weather wasn’t the only reason.

The thing is, I can’t get the temperature inside my apartment to go under 80 degrees. Seriously. I have all the windows open and the fans going. And still feels like a sauna in there. The AC doesn’t go on because the management office “hasn’t switched the system from heat to AC for the season yet”. What does that even mean anyway? It’s not like they’re paying for my gas and electric. I am! I’m not sure if that’s a common thing in apartment buildings, but it’s certainly annoying. I literally have to sit around with an ice pack in my hand. And don’t even get me started with the whole sleeping situation. It’s almost impossible!! Sooo… I guess it’s time to go apartment hunting… again. Sheesh…

And as if it wasn’t bad enough, once I get in the kitchen and start cooking, it gets even worse. It’s just ridiculous. Basically I’ve been trying to avoid the stove as much as possible. Which means, I’ve been trying to come up with recipes that need little or no cooking at all. Which is totally fine with me, I actually don’t mind that at all, but I guess the “tricky” part is making these recipes balanced and filling enough to serve as a meal.

Doing pretty good so far. And this one of them.

A little Asian inspired, easy and refreshing. The soba noodles are a source of carbs that literally cook in less than 7 minutes ( “cellophane” noodles work great as well and are a bit lighter); the edamame is your protein. And plenty of veggies of course (I used carrots and cucumbers here, but you can be creative!). Make a big batch and you’ll have a great pack and go lunch for a few days. Also great as a light dinner or even a healthy snack

Cold Soba Noodles With White Miso Dressing Recipe

Prep time: 15 mins  | Cook time:5 | Total time: 20 mins

Ingredients: 

• 6oz buckwheat Soba noodles
• 1½ cups shredded carrots
• 1 cup frozen shelled edamame, thawed
• 2 Persian cucumbers, sliced
• 1 cup chopped cilantro
• ¼ cup sesame seeds
• 2 tbsp black sesame seeds
• White Miso Dressing (makes 2 cups)
• ⅔ cup white miso paste
• Juice of 2 medium size lemons
• 4 tbsp rice vinegar
• 4 tbsp extra virgin olive oil
• 4 tbsp orange juice
• 2 tbsp fresh grated ginger
• 2 tbsp maple syrup

Instructions:

1. Cook soba noodles according to the instructions in the packaging (make sure not to over cook them or they will get very gummy and stick together). Drain well and transfer to a large bowl
2. Add shredded carrots, edamame, cucumber, cilantro and sesame seeds
3. To prepare the dressing, combine all the ingredients in a blender. Blend until smooth
4. Pour desired amount of dressing over the noodles (we used about a cup and a half)

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Blueberry Lime Frozen Margaritas

Two simple rules to bond with an 8 year old: one, do something silly, and do it together; two, laugh while you’re doing it. Laugh a lot.

That’s it. As simple as that. You don’t need anything fancy, or expensive electronics. None of that.

A few days ago, I went grocery shopping with my son after I picked him up from school. Something he absolutely hates and I dread doing, because he starts complaining the second he sees me take a turn into the grocery store’s parking lot.

My strategy when that happens is usually to bribe him with some kind of treat or whatever it is that will keep him entertained for a little while. This time however, I tried something different.

As we walked by the bulk section of the store, I told him he could pick whatever he wanted. I noticed a big bin filled with super sour candy, so I decided to grab a few. “Let’s see if these are really sour”, I said to him. Right away, his face lit up. So we each grabbed one, put it in our mouth and started making all kinds of goofy faces.

Now, to be honest, I just love anything sour. And I’m so used to eating sour stuff that I can handle it pretty well, no mater how strong it is. But he was laughing so hard that I totally exaggerated my reaction, just to keep him going.

Needless to say, that was a successful shopping trip. So much so, that the next day he asked to go to the store again, so we could eat more candy and make silly faces. Pretty amazing, isn’t it?

Speaking of sour. Every single year, as soon as it starts to get warm, I start craving sour things even more than I usually do. Especially drinks. One of my favorites is the Frozen Blueberry Lemonade we shared 2 years ago. I just can’t get enough of it! So we decided to make sort of an “adult” version of it. And we came up with blueberry lime frozen margaritas. Now if you want to skip the alcohol in these, that’s totally fine too. They’re just delicious, however you decide to prepare them.

Blueberry Lime Frozen Margaritas Recipes

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• cup frozen blueberries
• ¼ cup tequila
• Juice of 3 limes
• Juice of 1 orange
• 2 tbsp agave nectar (or to taste)
• 2 tbsp rum (or to taste)
• 1½ - 2 cups ice
• Salt for the rim (optional)
• Lime slices for garnish

Instructions:

1. Combine all the ingredients in a blender and blend till smooth.
2. Dip the rim of 2 margarita glasses in water, then press into a plate with salt. Pour margaritas and garnish with lime

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Spinach, Strawberry & Quinoa Salad

When trying to eat a healthy diet, a lot of us rely on salads to keep us on track. After all, they’re easy, quick, super versatile and of course, delicious.

What most people don’t realize however, is that salads can also be your biggest diet saboteur. And to avoid that, all you have to do is follow these two simple steps:

1) Don’t drench them in heavy, fat and sugar laden store bought dressings (tough one, I know, but home made dressing is well worth the 5 minutes that it will take to make it, believe me!)

2) Watch your toppings ( not every single crunchy snack that lives in your pantry needs to go on it!)

And if you think that following steps 1 & 2 will make your salad boring, tasteless and impossible to enjoy, we’re here to prove you wrong.

Spinach, Strawberry & Quinoa Salad Recipes

Prep time: 10 mins  | Cook time: 15 | Total time: 35 mins

Ingredients: 

• 2 cups baby spinach, tightly packed
• 8-10 large strawberries, sliced
• 4 yellow tomatoes, quartered
• 2 cups cooked quinoa 
• ¼ cups pecans, chopped
• Creamy Balsamic Dressing

Instructions:
Combine all the ingredients in a large bowl. Add dressing right before serving

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Rose Water Scented Dried Fruit and Nut Salad

This morning I woke up thinking about my sister Rebecca. Actually, I woke up thinking I haven’t seen my sister in almost 3 YEARS. How is that even possible? How is it possible that I haven’t seen one of my best friends for that long? There’s something definitely wrong with that.

I have missed her every single day since she moved away. Forget Facebook. Forget Skype and all the modern technology. Not the same as having her here with us. Not even close.

Vicky and I started telling my niece stories about her the other day and could not stop laughing. Like how one day, when she was little, she stuck a corn nut up her nose and almost gave our nanny a heart attack. Or how she used to make butter and oil sandwiches or dip French fries in mayo , or eat pasta with ketchup and parmesan cheese.

She also loved this dried fruit and nut salad you’re about to see, so I decided it would be the perfect recipe to post today. And it’s funny because it is kind of like her a little bit: bold, full of energy, a little nutty and definitely sweet.

Rose Water Scented Dried Fruit and Nut Salad Recipes

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

Ingredients: 

• Soaking time: Overnight
• 2 cups dried apricots
• 1 cup pitted dried prunes
• ½ cup raw walnuts
• ⅓ cup raw slivered almonds
• ⅓ cup raw pistachios or roasted unsalted
• 2 tbsp pine nuts
• 1 cup of water
• 3 tbsp sugar
• ¼ tsp rose water
• ¼ tsp orange blossom water

Instructions:

1. Soak dried fruit and nuts in water overnight, in separate bowls (use at least 2 cups of water for the apricots)
2. Take half the soaked apricots and 1½ cups of their soaking water and puree in a blender. Pour into a large glass bowl.
3. Cut the rest of the apricots in quarters and add to the apricot puree
4. Cut the soaked prunes in half and add to the apricot puree
5. Drain the nuts and add to the puree
6. Add enough water to the remaining apricot soaking water to make 1 cup. Add 3 tablespoons of sugar and stir until well dissolved. Add ¼ tsp of rose water and ¼ tsp of orange blossom water. Add to the apricot puree.
7. Mix well together and refrigerate for 2 hours before serving.

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7 Layer Bean Dip Recipe

7 Layer Bean Dip Recipe

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

INGREDIENTS:

 

• 2 cups of refried beans, either from one 15-ounce can or homemade
• 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
• 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
• 1/4 to 1/2 teaspoon ground cumin
• Salt
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
• 1 avocado, peeled and chopped
• 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
• 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
• 1/2 small can of sliced ripe black olives

DIRECTIONS:

1. Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
   
   Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2. Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3. Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

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Spiced Coconut Dal (Lentils) – Recipes Vegan & Gluten

When I was pregnant, I had the strangest cravings. And by that I don’t mean the typical crazy things, like ice cream and pickles, and all that stuff. I mean just random things I never really ate much of before getting pregnant. Which is interesting because I was nauseous for pretty much 9 straight months… So food wasn’t really something I was particularly “fond” of.

I remember one particular night going to a work meeting. They served Indian food and I was incredibly nauseous, but for some strange reason, all I wanted to do was fill up a plate and devour it. Which, of course, I didn’t do or else I would have spent the rest of the night with my head in the toilet… But that craving stayed with me, for a very long time. Crazy what hormones can do, uh?

So after I had my son and my stomach went somewhat back to normal, I started experimenting a little bit. Of course I could have just done some research and gotten some recipes online but we all know that’s not my thing so… I just started throwing things together, that I thought would match the flavor profile. And I must say, I got some tasty dishes!

Eventually the craving went away and kind of forgot about them. Until I recently came across a recipe very similar to something I “created” back then. And got the urge to make it again.

Of course I couldn’t remember the exact recipe, but I did remember the basic ingredients (lentils, tomatoes, cilantro, spices and coconut milk) so here it is. Super simple and tasty!

Hope you enjoy it!

Spiced Coconut Dal Recipes

Prep time: 10 mins  | Cook time:35 | Total time: 45 mins

Ingredients: 

• 2 tbsp extra virgin olive oil
• 4 ripe tomatoes, diced
• 3 large scallions, white and green parts sliced
• ¼ tsp salt (or to taste)
• 1 cup chopped fresh cilantro
• 1 tsp turmeric
• ½ tsp garlic
• ½ tsp cumin
• ½ tsp chili powder
• ⅛ tsp black pepper
• ⅛ tsp mustard
• ⅛ tsp coriander
• 1½ cups cooked lentils
• 1 cup water
• 2 tbsp tomato paste
• ¾ cup light coconut milk

Instructions:

1. In a large deep skillet, heat olive oil. Add tomatoes and scallions and cook over medium heat for 7-8 minutes. Add chopped cilantro and all the spices and continue cooking for another 5 minutes
2. Add cooked lentils, water and tomato paste and cook for an additional 5 minutes, still well so the tomato paste dissolves completely
3. Add coconut milk, reduce heat and simmer, uncovered for 15 minutes
4. Serve plain or over rice.

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Winter Breakfast Smoothie

Winter Breakfast Smoothie

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients: 

• 3 organic celery stalks, cleaned, peeled and cut into medium pieces
• 2 organic medium carrots, peeled and cut into medium pieces
• ½ organic large English cucumber, peeled, seeded and cut into medium pieces
• 1 organic Granny Smith apple, peeled, cored and cut into medium pieces
• 1 cup fresh squeezed blood orange juice (about 6 blood oranges)
• ¼ cup fresh squeezed lime juice ( or to taste)

Instruction

Combine all the ingredients in a high powered blender. Blend till smooth

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