The BEST Broccoli Salad (Vegan, with options!)

Hello my friends.

It’s Thursday, which means it’s almost Friday, which means it’s time to party! By myself.

Mars retrograde began yesterday – just another exciting moment for 2020. We all know that when Mercury is in retrograde, things go haywire, people act weird…. But Mars is a different breed, only going retrograde about every two years. Mars is masculine energy – moving, aggressive, and intense. However, in retrograde, things just move and happen slower… and these next two months will prove to be frustrating in needing to have a lot of patience.

Speaking of moving backward, since today is Thursday – it’s a throwback Thursday! Taking this recipe back from the past. I used to work as a sub shop as a teenager, down in the boonies of Landenberg. I made homemade chicken salad, deviled eggs, sandwiches.. and broccoli salad! I loved making this, but I haven’t had it in years. I made a few minor tweaks to keep it current, and above all else… vegan! Enjoy the last bits of warm weather with this side salad for your social-distancing BBQ.

The BEST Broccoli Salad (Vegan, with options!)

Prep time: 10 min

Cook time: n/a

Serves 4-6

Ingredients

  • 2 heads of broccoli, cut into small, bite size florets
  • ½ cup dried cranberries
  • ½ of one small red onion, minced
  • 2 green onions, thinly sliced
  • 1 cup of walnut pieces
  • 1 cup carrots, julienned
  • 1 cup vegan mayo, such as Vegenaise
  • ¼ cup apple cider vinegar
  • 1 heaping tbsp of coconut sugar, or 2 tsp maple syrup
  • 1 tsp celery seed

Directions

  1. Whisk together mayo, sugar or maple syrup, apple cider vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. In the meantime, combine broccoli, walnuts, green onions, cranberries, carrots and red onion in a large serving dish.
  3. Toss the dressing with the rest of the salad ingredients and stir. Allow to sit for at least 30 min to an hour prior to serving to allow the dressing to absorb.

Enjoy!

-S

Thai Tofu Curry Over Rice (VEGAN with Paleo options!)

So, is it fall yet? When the weather turns, I love to make lots of warming fall recipes. While I probably won’t be going to many potlucks or bonfires this year, I still love to make lots of bowls… soups, broths, everything.

Totally unrelated, I had an astrology reading last week. The woman was lovely – her name is Elizabeth Frediani, a knowledgeable astrologist out on the West Coast. We had a phone call, and discuss things about my chart that I already know. I’m not a skeptic by any means, but the first five minutes I was concerned that I wasn’t really going to hear anything I didn’t already know. Once she dove into what my chart actually means and how that influences my life, decisions, personality, etc… I realized that there was a lot more to this than people think about, and a lot of it is very specific. Basically, she let me know that I have a lot of change coming up, I felt very stagnant and I need to explore my creative side a bit more, and use that to “perform acts of service” for others. This was a major part of my chart, that I feel most valuable when helping others achieve their goals, or heal.

Having said that… you may not know that I am a Usui reiki master. I began studying it a few years ago after lots of discussion with some of my other woo-woo friends…. and I never looked back. I wanted to use my hands, and help with the healing that I saw was so desperately needed around me… but I knew something like massage therapy was not for me. I worked towards my classes, practiced on lots of people, and something clicked. I love feeling the energy, allowing people to find their own energy balance, and helping out that positivity out there in the world. If you’re interested in learning about what reiki is, find more out on my website, here.

So with all this stagnant “feeling” I have, what will I do next? Great question. I was recently wondering the same thing. I’ve been mulling doing this over for a few years now, but I finally reached out to a friend of a friend, Susan Smith of One Yoga. I’m going to start my YTT-200 (yoga teacher training) at the end of the month! It’ll be a wild new adventure but I’m excited. I know the experience will be intense, raw, lots of knowledge, practice, etc…. and it’s a lot more than just, “okay, this is how you do a proper Warrior III pose.” I want to find that mind/body balance that I was never ready to find before, and allow this to complement all the other healing work I’ve been doing on myself. Yay, new adventures!

Ok, so back to food. While I’m currently following a ketogenic protocol and this meal ultimately is NOT low carb, it’s delicious, and VEGAN! If you aren’t vegan, you can easily swap out my tofu for chicken or shrimp. This recipe is an easy way to make a Thai-inspired meal, and no… it isn’t one of those “pay $45 to make it yourself when you could’ve paid $15 to buy it” meals. If your kitchen is stocked well, you likely only need a few things!

Thai Tofu Curry Over Rice (VEGAN with paleo options!)

Prep time: 10 min

Cook time: 40 min

Serves 2-3

Ingredients

  • 1 cup of extra firm tofu (vegan, but not paleo), sliced into inch cubes. can sub shrimp, or 1-in cubed chicken if preferred
  • 1.5 cups of cooked basmati rice, or 2.5 cups riced cauliflower if making paleo
  • 1 can of full fat coconut milk, shaken
  • 1 red bell pepper, stems and seeds removed, sliced into thin strips
  • 1 small yellow onion, halved/sliced
  • 1 heaping tbsp red curry paste
  • 2 tsp curry powder, separated
  • 2 cloves of garlic, pressed or minced
  • 1 tbsp of tamari or coconut aminos (or regular low-sodium soy sauce, if not strict)
  • 3 stalks of scallions, sliced thin
  • handful of cilantro, chopped
  • optional (not paleo!): peanuts for garnish
  • also optional (not vegan!): 1 tsp fish sauce – very much a staple in this cuisine, use it if you are able!

Directions

  1. In a large skillet or frying pan over medium heat, add your tofu (or chicken or shrimp) with a tbsp of your preferred cooking fat. I’m loving avocado oil right now, but any is fine.
  2. season with a touch of salt, pepper, and 1 tsp of your curry powder. Sauté until starting to brown or crisp on all sides, about 2-3 minutes total for shrimp, 8-10 minutes for chicken or tofu. Once browned, remove from the skillet and set aside.
  3. At this stage, begin cooking your basmati rice or riced cauliflower according to package instructions. If making homemade riced cauliflower, chop up about 2 cups of cauli in a food processor until it has a rice-like consistency. Add to a skillet over medium heat with 2-3 tbsp of water, pinch of salt and a small tsp of cooking fat and allow to steam for 3-4 minutes, stirring occasionally. Remove your lid and continue cooking for another 2-3 minutes to allow any water to evaporate, then set aside on low to keep warm.
  4. Back to the curry – in the same skillet, still over medium heat, add another tsp of your preferred cooking fat, and add your bell pepper and onion. Begin to sauté as well, stirring occasionally, until translucent – about 3-4 minutes.
  5. Once your pepper and onion is at this stage, add you garlic, turning the heat down to medium low to prevent burning. Sauté for another 1-2 minutes until fragrant. Lightly season with salt and pepper, or a pinch more of your curry powder, doing a taste test.
  6. Now, add your tbsp of curry paste, stirring and pressing it into the pepper/onion mixture, stirring to allow it to cook and break down – about 2 minutes. Add your can of coconut milk and tsp of fish sauce (if using), as well as your tamari or soy sauce.
  7. Turn your heat to low and add your protein (tofu, chicken or shrimp) continuing to stir, and allowing to simmer – either until rice is done, or for another 5-7 minutes. You want to cover the skillet, so that too much water does not evaporate out of the pan. If the mixture bubbles too aggressively/is too hot, turn the heat down to the lowest setting.
  8. Once finished, spoon rice into a bowl, then your curry mixture over your rice. Garnish with scallions, cilantro, and peanuts (if using).

Enjoy!

-S

Zesty Mac and Cheese (Vegan AND PALEO!)

So…. Let’s talk about fall. Let’s talk about….. how I have a closet full of sweaters, I’ve done really well and haven’t bought any new ones (because where the hell am I going, let’s be totally honest), but am bummed because normally I get to go to wineries, fun parties…. Who am I kidding, WORK is my fashion show. Even still, the little things I miss the most have gotten to me a bit… down.

So, I eat my feelings. Working on that…. But for now, we eat.

I’ve been trying to eat a lot less meat in general, and with that – I figure, why not reduce animal stuff altogether? It isn’t actually difficult once you know some basic swaps – vegetable broth for chicken broth, vegan mayo for regular, dairy-free milks (cashew, almond and oat for ones without flavor!)… even if you’re not looking to go “vegan” per se, I find that these little swaps are great ways to cut down cholesterol, sodium or calories in general, if you need to. That, and I have several friends that have dietary restrictions, so I love a challenge.

I was familiar with butternut squash as a sauce, but this was kind of a “winging it” type of thing. Some of these ingredients aren’t normal things one has in their kitchen, but they’re worth buying, and at least in my area, can be found pretty easily. If you have an immersion blender or regular blender, you’ll need it for tonight.

Please note… as good as this is, I realize that some of my friends reading this just want the real thing. Just shoot me an email if you want a real Pennsyl-tucky dairy filled Mac-and-cheese recipe…., my mama makes a mean recipe I also happen to know how to make…. 😉

Yum!

 

Zesty Mac and Cheese (Vegan with PALEO option!)

 

Prep time: 10 min

Cook time: 45 min

Serves 2-3

Ingredients

  • 1 1/2 cups paleo-friendly noodles, like Jovial Cassava noodles
  • 2 cups of cubed butternut squash, fresh or frozen
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan sour cream (I love this brand, search the link where to find it – omit if strict paleo!)
  • 1 small yellow onion, diced
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp chili powder
  • 1 heaping tbsp cumin
  • 1 tsp sea salt
  • Sprinkle of pepper to taste
  • 2 tbsp vegan butter, or ghee
  • ½ cup of vegetable broth, plus more if needed for texture

optional – breadcrumbs:

  • 2 tbsp almond flour (if not paleo, panko breadcrumbs can be used)
  • ½ tsp garlic powder
  • sprinkle of sea salt
  • 1 tsp of parsley

 

Directions

  1. In a sauce pan, add a tbsp of your preferred cooking fat, your onion and squash. Sauté your onion and butternut squash until soft, about 7-8 minutes, stirring occasionally. Cover with a lid to ensure steam stays in to soften them faster.
  2. Once soft, add your vegetable broth. Continue to simmer for another 2-3 minutes, adding some salt and pepper. Now, add your paprika, garlic, cumin and chili powder.
  3. At this step, you can either use your immersion blender to puree until smooth, or place into a blender and puree until smooth. The texture should be somewhat thick like cheese sauce and soupy, but not thick like veggies or thin like soup. Add vegetable broth accordingly to adjust texture. Set sauce aside so that the flavors can meld.
  4. In a separate put, bring water to a boil – add your noodles, and boil until al dente.
  5. While they’re boiling, preheat your oven to 400 degrees F. Grease a skillet or pyrex dish (my skillet is an 8 inch mini Lodge skillet).
  6. Once noodles are cooked and drained according to cooking instruction, Mix them into your sauce. It may look like you have “too much sauce”, but it will absorb slightly into the noodles once baked. Place into your skillet or baking dish, and bake until golden, about 20-25 minutes.
  7. While your macaroni is baking, if using paleo breadcrumbs, mix together all breadcrumb ingredients in a dry small frying pan and toast slightly over medium heat until starting to brown. If using regular breadcrumbs – no need to pre-toast. With 5 minutes left of cooking, remove the mac and cheese and sprinkle your breadcrumbs over top – bake another 5 minutes until starting to brown further, but not burning.
  8. Serve while hot. Enjoy!

-S

Shrimp Pad Thai (Gluten Free with Paleo and Vegan substitutes!)

Happy….Tuesday? These days blend together. I hope everyone reading this is healthy and safe at home!

I did wake up at “normal” time today, won’t be doing that again until stuff is open once again. It’s only fun to do when I have things to tend to, like getting dressed and going to the gym. Right now, I just leave here to either take my dog out for as long of walks as we can, or even less frequently, go to the store. I have been doing yoga once or twice a day, and I even skipped the wine and White Claw last night. I’m trying. It’s hard.

I put it off in favor of getting take out, eating an outdoorsy Easter dinner in my mom’s flowerbed with my own plates, fork and serving utensils (social distancing, y’all), as well as trying to stretch out my leftovers… but I FINALLY made my Pad Thai. It was worth the wait.

I’ve made this a few times and because I rarely go by a recipe, sometimes it turns out better than others. It’s never been bad, but last night’s edition was the best I’ve done. Fortunately, I wrote down most of it. Key word – “most”.

A lot of my best recipes are based off of improvisation. Outside of basic ingredients, when it comes to seasoning, my recipes tend to err on the  cautious side. I have a really high tolerance for spicy, and I LOVE love love salt, so when I piece these recipes together, it’s done for the masses who may not be able to tolerate the 7 teaspoons of red curry paste that I’m really using… so I only write in to use the 4 tsp that I started with, “plus more, if preferred”. It’s a good lesson for me to start writing down my recipes more accurately… but I’m always open to feedback!

Okay, on to the noodles. This recipe uses rice noodles from my local grocery store, but if you wanted a bonafide paleo recipe you could use shirataki noodles, zoodles (zucchini spiralized “noodles”), or the new Jovial Cassava pasta once it’s available.

 

Shrimp Pad Thai (Gluten Free with Paleo and Vegan substitutes!)

Prep time: 20 min

Cook time: 20 min

Serves 3-4

 

Ingredients

  • 1 package of rice noodles –  if preferred: shirataki noodles, any whole wheat or gluten-free spaghetti noodle or Jovial brand’s Cassava spaghetti noodles will do
  • 2 large carrots, julienned or shaved
  • 1 medium yellow onion, halved then sliced into ¼ inch thick semi circles
  • 1 cup of fresh or frozen sliced green beans, or snow peas
  • 1 tbsp fresh minced or pressed garlic
  • 1/3 to ½ lb of raw shrimp, peeled and tails removed (if vegan – sub tofu in, or your preferred veggies)
  • 1 handful of fresh cilantro, chopped
  • 1 tbsp plus one tsp fresh grated or chopped ginger
  • juice of ½ a lime

For the sauce:

  • 1 heaping tbsp peanut butter (or almond butter)
  • 1 tsp fish sauce (omit if making vegan)
  • 1 tbsp rice vinegar, or apple cider vinegar
  • 1/4 cup coconut aminos (can sub tamari or regular soy sauce), plus more if desired
  • 1/4 cup mild olive oil, or avocado oil
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes, or more if preferred
  • juice from the other half of your lime

 

  • Peanuts and additional sliced lime, for garnish

 

Directions

  1. In a mixing bowl, whisk together your nut butter, fish sauce, vinegar, coconut aminos, oil, crushed red pepper, lime juice and the tsp of fresh ginger. Do a taste test – if it’s too sweet (sometimes coconut aminos can be), add more lime, or rice vinegar. Set aside.
  2. Cook your noodles according to instructions. I typically start boiling the water at the same time I do my next step, as the water takes a bit to heat and the noodles vary in cook time. Cook until soft, drain, and set aside, watching to ensure they don’t dry out and get sticky.
  3. Meanwhile, as the noodles boil, in a frying pan with a tsp of your preferred cooking oil, add your onion, carrot and green beans over medium heat. Sauté for 5-6 min, stirring frequently, until starting to brown. Add your ginger, garlic and shrimp (or tofu) and continue to sauté for another 3-4 minutes, stirring, making sure shrimp does not overcook. Once shrimp has turned pink (or your tofu/veggies have browned), Add your noodles into your frying pan. With tongs, gently fold, mixing together.
  4. Next, pour your sauce over the noodles, gently mixing to coat. If your noodles are absorbing the sauce too quickly – no worries! Drizzle a tsp of additional oil in at a time until they’re smooth again. You can also add additional coconut aminos/soy for a punch of flavor.
  5. Gently mix in your chopped cilantro.
  6. Serve in a bowl with peanuts and lime for garnish.

 

Enjoy!

-S

 

 

WHIPPED Coffee, aka “Dalgona” Coffee! (Paleo, Vegan)

Hey y’all!

As it turns out, all I needed was a little globally-enforced R&R to feel rejuvenated and start churning out the recipes again.

I have been seeing a lot of videos and Facebook posts on this whole new “whipped coffee” trend. So… what am I to do with 16 hours of waking time in my house and nothing to do? I’m going to make the darned coffee.

I found out that it’s an Indian/Pakistani tradition and was popular long before these quaran-times…. I don’t know how we never found out about this until now.

No story time here, just going to give it to you straight. This recipe is PALEO! I’m doing my best to still eat healthy, but when there’s little else to do… I’ll eat whatever I’ve got. You can certainly sub this recipe out with regular granulated sugar, but it will definitely be sweeter. I drink my coffee black anyway, so I wanted minimal sweetness. The whole thing was different, I’d definitely try again!

A disclaimer…. This would be SUPER hard without a hand mixer of some sort. I had to whip it for about 5 minutes, and I’m not sure if it was because I didn’t use real sugar, but if you’re doing this by hand, be prepared for a workout!

Oh, and I also don’t recommend putting it in a champagne flute… but I didn’t want to waste any more almond milk than needed, gotta limit my trips to the store!

 

WHIPPED Coffee, aka “Dalgona” Coffee! (Paleo, Vegan)

 

Prep time: 10 min

Cook time: n/a

Serves 2

 

Ingredients

  • 2 tbsp instant coffee
  • 2 tbsp coconut sugar (granulated regular sugar or really any other type will do just fine)
  • 2 tbsp very warm water
  • 8-10 oz piping hot almond milk (or other dairy/non dairy milk), or chilled with ice cubes if preferred

 

Directions

  1. In a mixing bowl, mix together the coffee, sugar and water. Whip until you have semi-stiff peaks, somewhat close to egg whites. Set aside.
  2. Over stovetop or microwave, heat your milk to preferred temperature and pour desired amount into your coffee cup or mug. If using chilled milk, pour over ice cubes into your cup.
  3. Spoon your whipped mix overtop, and enjoy!

-S

 

 

Cheddar Old Bay Biscuits (with vegan options!)

Hey everyone!

So…. Last time I wrote, the world was normal, I was busy, and stuff was all status quo. Since then, a wild novel coronavirus has infiltrated every corner of the earth, I am stuck at home along with nearly 7.8 billion other people, watching Tiger King, praying I find toilet paper somewhere, and waiting for off-hours to log into my work computer because of network volumes. I am grateful to have a safe place to be, but I’d be lying if I said this was peaches and cream.

I’ve had a LOT of time on my hands in the last 3 weeks…. So why wouldn’t I take the time to post about food!??!

To be completely, honest, I’ve been down. I have been cooking a ton, but I haven’t been enjoying it all that much. I’ve felt guilty when I indulgently dump more shredded cheddar into a bowl (that I normally wouldn’t even eat), wondering if I should be more aware that I’ve still got a paycheck and should be more responsible with my resources. I go to the grocery store, holding my breath (literally) hoping that there’s vegetables there that I can think clearly enough to buy what I need and how to make it last so I’m not out and about, unnecessarily. I’ve left messes in my house, making me quite uncomfortable, so that I have “something to do” a few hours later in cleaning it up.

But it’ll get better – I am alive, healthy (as far as I know, for now), and I have luxuries that I still need to be appreciative of. Having said that, I am going to try to continue posting recipes to my blog, but with more awareness that right now, we’re all just doing the best we can. They may not be paleo, they may not be vegan or gluten free, but hopefully it gives you some inspiration to pass some time and think of everything we do still have until we can all frolic around town like a Disney movie and hug the townspeople.

If you have these things around and can tolerate a bit more lax of a diet, try out this treat for some normalcy, and to make friends with your quarantine buddies. Mine’s my dog, and she’ll eat anything….. but these will still please a picky eater!

Also, pardon this crappy picture of biscuits. Resources are a little stressed, and I ate the rest of them…. 🙂

*4/8/2020 note…. I just looked at my measurements, and they were super super wrong… like ‘worst typo ever’ wrong. Please see below for updated measurements!

Cheddar Old Bay Biscuits! (with vegan options!)

 

Prep time: 5 min

Cook time: 15 min

Makes 6-8 biscuits

 

Ingredients

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp of salt
  • 2 tsp garlic powder
  • 2 tsp Old Bay seasoning, or a pinch more if you like zest
  • ½ cup cold salted butter (cut into cubes), plus ¼ cup melted butter – vegan butter is fine
  • 3/4 to 1 cup milk (non dairy is fine!)
  • ¾ cup shredded cheddar (vegan is fine)
  • 1 tbsp finely chopped fresh, or dried parsley

(note: if you have Bisquick, you can swap the flour, baking powder, salt, cold salted butter and sugar for 2 cups of Bisquick and ¼ cup of melted butter)

 

Directions

  1. Preheat the oven to 425° F.
  2. Pour the flour, baking powder, sugar, garlic powder, and 1 tsp of Old Bay seasoning in a food processor, then add the cold butter and pulse until the butter is chopped into small pieces. If a food processor isn’t available, mix the dry ingredients thoroughly by hand, then mixing the butter in by hand, pressing the dry mix into the butter thoroughly. (If using Bisquick, mix the Bisquick in a bowl with the garlic powder, Old Bay and melted butter and stir).
  3. Next, pour in the milk and shredded cheddar, then mix to combine. The mixture should be easily breakable by hand, somewhat sticky, neither runny or dry and crumbly. Add more flour or milk (or Bisquick) accordingly to achieve this consistency, if needed.
  4. Line a large baking sheet with parchment paper, or grease a foil-lined sheet. Use a scoop to place even portions of biscuit  (approximately 1/3 cup) batter onto the baking sheets, two inches apart.
  5. Bake for approximately 10-12 minutes, or until golden.
  6. Meanwhile, whisk the remaining melted butter and parsley together for the biscuit tops. Once the biscuits come out of the oven, brush them with melted butter.

 

Enjoy!

-S

Pumpkin Risotto with Fried Sage and Feta (Gluten-Free with Vegan Option!)

Stop… pumpkin  time!

Alright, here’s what’s up. The weather is cooling down, at least at night. All my fun pumpkin and other fall recipes are slowly creeping in. and let me tell you….. I’m excited. Honestly, I won’t spend all day here talking about the less important stuff, let’s get straight to the facts – Pumpkin is the law of the land from September 1 through November 30. This marks the time of year where I’m a little more lax on my food preferences, because I like to enjoy holidays to the fullest extent. Also, I tried making this recipe with cauliflower rice and it just wasn’t as indulgent.

Cue: Pumpkin Risotto, The Food You Didn’t Know You Needed Until You Ate It. This is creamy, gluten-free, delicious, flavorful, and has a lot of room to make it super indulgent for your friends without dietary restrictions, and if you make too much, you can do what I did and make arancini with the leftovers J While I would’ve loved to make this paleo, I chose not to because I wanted to make sure I got the full effect of a good fall dish. If you’re going to use cauliflower rice as a substitute, proceed with caution. Cauliflower holds more water and less flavor – you may need to go a bit heavier on your seasonings if using cauliflower.

Let’s jump in, shall we?

 

Pumpkin Risotto with Fried Sage and Feta (Gluten-Free with Vegan Option!)

prep time: 15 min

cook time: 30 min

Ingredients

  • 4 cups chicken broth (or vegetable broth if making vegan)
  • 1 cup canned pumpkin puree (not pie filling!)
  • 3 tbsp ghee or butter, separated (vegan option: 2 tbsp coconut oil)
  • 1 large shallot, minced
  • 1 tsp fresh thyme, chopped
  • ½ cup fresh sage, loosely chopped
  • 1 small garlic clove, minced or pressed
  • 1 1/2 cups Arborio rice
  • Small handful of fresh parsley, finely  chopped
  • sea salt to taste (be generous!)
  • Pinch of pepper
  • Pinch of pumpkin pie seasoning (a literal pinch – nothing more than to make fragrant)
  • 2/3 cup crumbled feta

Directions

  1. In a large mixing cup, combine your pumpkin puree and whisk until smooth. Set aside.
  2. In a small skillet, heat 1-2 tbsp of your butter over medium heat. Gently add a piece of sage to test the temperature and see how long it takes your sage to brown. Once you’ve tested, arrange your sage leaves in a single layer, allowing to crisp, about 20-30 seconds, working in batches if necessary. Sage doesn’t contain a lot of water, so it doesn’t take a lot of time to crisp. If it turns completely brown, it’s fried too long. Set aside on a plate/napkin to let cool.
  3. Next, in a large sauce pan or pot, melt 2 tbsp of your butter (or oil) over medium heat, Add your shallot, garlic, and pinch of salt. Sauté until shallot becomes translucent, about 2-3 minutes.
  4. Add your thyme and uncooked rice, stirring to coat rice with mixture. Continue cooking, stirring frequently to prevent rice from browning too much.
  5. Turn your heat down to medium low. A half cup at a time, slowly add your pumpkin stock mixture until it evaporates. Add another half cup, allowing the liquid to absorb until you are out of liquid, all in all about 20 minutes. The rice should be cooked, not entirely al dente, but not gummy. It should still have a creamy texture. Do a taste test and adjust with salt and pepper. Remember – you will be adding additional sage and feta, so don’t go too heavy handed.
  6. Serve, and garnish with feta and sage.

Enjoy!

-S

Nacho Kale Chips (Paleo, Vegan!)

Today’s the first day of school!

I don’t have kids, so the only reason this is significant to me is because traffic gets heavier and there are school buses everywhere. I get into my job very early in an attempt to miss work traffic, but I end up getting caught in school traffic. Always something. 

Ok – so having said that, I’ve been using any bit of spare time to create recipe ideas for fall, because Labor Day is coming. Soon it will be socially acceptable to turn into a pumpkin and sprinkle cinnamon and cloves on everything I touch. Can’t WAIT! I don’t drink caffeine if I can help it so I am not a pumpkin spice latte kind of girl, but I have already started buying sweaters and writing down recipes for soups, stews and things you can make in the oven. We’ve had a little taste of cooler weather recently and it’s been lovely. I even have a hair appointment next week for lowlights for cooler weather. When I say I am ready, I aint lyin’.

So, a lot of my posts are centric around the moon – I wanted to take this time to mention this coming Friday’s “Super Moon” new moon. The moon is something unanimously understood, even if it at a really basic level. I would imagine that not nearly as many people are going to relate to the fact that this new moon is conjunct with Mars, or that the Sun and Mars trine Uranus. While it’s significant, the moon is a universal touchpoint for people to understand astrological or cosmic influence and have it be relatable. New moons represent new beginnings – this one is considered a “super moon” because of how close (and large) it will be, though we won’t be able to see it that well if at all. Similar to the recent full moon, this particular phase is aligned similarly – an abundance of creativity because there’s a lot of masculine and feminine energy from surrounding planet alignments. Laymen’s terms – start something fun! Pick up a new healthy habit, start a craft, or kick off a project you’ve been meaning to get to. 

Switching gears. I’ve been doing recipes with a plan recently, trying to get the last of summer. I had one initially planned but then I decided to buy another giant bunch of kale, forgetting I already had one at home. What does one do when they have too much kale? Since I can’t give it to my dog (FYI, y’all – kale is high in calcium oxalate which can cause kidney stones in dogs), I was just going to make a bunch of salads and give them all away. Then it dawned it me. I’m going to make kale chips.

I love kale chips, but let’s be honest. They’re expensive when you buy them. They break and crumble. Oh, also – I am sort of cheap. Why am I paying $8 for a box of kale crumbs? I definitely should be able to make these? So it took about 14 seconds to decide that I wanted nacho kale chips. Vegan nacho kale chips. 

These were really easy, I was surprised. There wasn’t a whole lot of experimenting, so I think I lucked out here. They turned out delicious. Next time you want to buy 2 huge bunches of kale, keep this recipe in the back of your mind!

 

Nacho Kale Chips (Paleo, Vegan!)

 

Prep time: 10 min

Cook time: 40 min

Ingredients

  • 1 large bunch of kale, ribs removed but kept into as large of pieces as you can manage- rinsed and patted dry
  • 1/4 cup tahini
  • 1/4 cup of nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground sea salt
  • 2 tbsp olive oil, plus more if needed

Directions

  1. Preheat oven to 300 degrees F. Line a cookie sheet or two with foil and spray, or use parchment paper to line the sheet.
  1. In a small mixing bowl, add your tahini and spices. Whisk your oil in, slowly. Mixture should be thinner than straight tahini but not quite runny. Add more olive oil in if needed, 1 tsp at a time to get the right consistency. Adjust flavors to taste – it should be pretty zesty with a noticeably salty flavor. 
  1. In a large mixing bowl, add your kale (ensuring it’s dry first!). Drizzle your dressing over the kale. With clean or gloved hands, thoroughly mix the kale, pressing the dressing into the leaves to break them down.
  1. On your cookie sheet(s), spread your kale out in an even single layer, ensuring pieces aren’t overlapped.
  1. Bake for 35-40 minutes, until thoroughly crispy but not burnt. You may need to flip them so they crisp on both sides.

Enjoy!

-S

Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

We’re in a heat wave. 

This is about that time of year where I’ve gotten my summer vacations out of the way, and my next low-key excitement is buying sweaters from WHBM… so I get tired of the heat pretty quickly. My birthday is in the fall and as much as I try to hide my love for all things pumpkin, I really just can’t. Mums, pumpkins, sweaters, apples, pumpkins next to mums, Dogfish Head Punkin Ale, roasting veggies while wearing a sweater and drinking Punkin Ale, arranging mums while stacking pumpkins while drinking a Punkin Ale, more pumpkins, ugh. It’s too good. Now that I think of it, 2 years ago I bought mums way too early and they just chose to leave me and die because of the heat. After replacing them twice, I decided I need more patience.

We aren’t there yet! It’s still hot, and I still have nice people bringing me fruit, tomatoes, peppers, etc from their gardens. A lady gave me a zucchini the other day the size of a baby. Little hot peppers, cute little radishes, herbs – I should appreciate this time of year more than I do. Having said that, a lot of this stuff translates well into different types of cuisines. Mexican food? Dice those tomatoes and make some guac. Jalapenos? Make a fun sauce. Lots of parsley, basil and cilantro? Make chimichurri! With all good end-of-summer recipes though, you need a good sauce. Fish tacos, roasted veggies, burgers, sandwiches, you need something to bring the heat and complement your food.

You know that delicious spicy mayo they make at sushi restaurants? That sauce that has just the right amount of flavor, and if you’re feeling sassy you order like 2 sides of it? Well, good news! I made a recipe that is probably nothing close to what they’re actually making, but it tastes pretty darn close and is easy to make. Put it on everything. This also puts that huge jar of Mother In Law’s Gochugaru Chili Flakes you may have bought for my last recipe to good use. I actually smothered those Cajun Artichoke Turkey Burgers with this spicy mayo and my chimichurri sauce in a lettuce wrap and a slice of grilled red onion. Yum 🙂

Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

Prep time: 10 min

Cook time: n/a

Makes ~1 cup

Ingredients

  • ¾ Paleo-friendly mayo, or Veganaise
  • ¼ cup Sriracha, adjust for heat preference. Get the chicken-bottle stuff, keep it authentic 🙂
  • 1 tsp coconut aminos (soy sauce, if not strict paleo)
  • 1 tsp paleo-friendly Worcestershire-style sauce – I like Primal Kitchen’s Steak Sauce. Annie’s also makes a vegan Worcestershire sauce (or use regular, if you aren’t strict)
  • 1 tsp gochugaru chili flakes

Directions

  1. Mix all ingredients together in a small bowl. Easy peasy.

Can be stored in the fridge for as long as the expiration date on your mayo says – I doubt it’ll last that long because you’ll definitely eat it all!

 

Enjoy!

-S

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

I’m a little late on posting this. And, by a little, I mean a lot. I really wanted to post it last Wednesday, but time got away from me.

So! This most recent full moon (in Aquarius) was directly opposite of Venus, which calls love and relationships front and center and puts you directly in front of whatever you’ve been facing in the background. Because of how strong this position is, until the new moon, ensure that important decisions you make are done so with logic and understanding, and not just emotion. The open window for opportunity is also here, so if there’s something to shake up and change, now would be the time.

That’s one thing I like to think about when it’s a full moon. I look at new moons as though they’re a beginning to a new chapter, and full moons as sort of a “pulse check” to make sure your intentions are where they should be by shining literal and figurative light on everything around you.

So about those turkey burgers I posted last week. It seems a lot of people were as jazzed about them as I was, which is always awesome. I definitely need to share with you this sauce concoction I made while I was at the beach. It’s called Chimichurri sauce – most often found in South American food, I’ve seen it served with steak. Personally, I’d eat it on everything and anything. When I’ve had it before, it’s been a bit more heavy on the oil, so I lightened it up this time and while the texture/consistency is different, I HIGHLY recommend keeping this on hand pretty much all the time. Put it on your breakfast, put it on your burger, put it on your chicken, your tacos, your fish, anything you’re eating, this pretty much takes what you’re eating from a 2 to like an 11. Delicious. Make it your own, too – my version has some zip to it, but you can change yours up to add whatever other common herbs you have on hand too (oregano, mint, etc).

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

Prep time: 15 min

Cook time: n/a

 

Ingredients

  • 1 large bunch of cilantro, stems removed
  • 2 handfuls of fresh basil
  • 1 large bunch of fresh parsley, stems removed

(at this point, I should be honest, you don’t need specific ratios, just a medium sized mixing bowl filled with fresh herbs… just go heavy on the parsley)

  • Juice of 2 limes
  • 1/3 cup of olive oil, plus more if needed
  • 1 small garlic clove
  • 1/3 of a red or yellow onion
  • 1 1/2 tsp gochugaru chili flakes (I like Mother In Law’s Korean Chili Flakes)
  • Sea salt, to taste (I used ~1 tsp)

 

Directions

  1. In a food processor, add your herbs, garlic and onion. Start blending, slowly pouring in your olive oil until you achieve a thinner consistency.
  2. Once the herbs are finely blended, add your lime juice, salt and chili flakes. Continue to blend. The consistency should be thin, almost runny, but not watery.
  3. Do a quick taste test – this should be herby but not taste like a mouth full of grass… it should be tangy, salty and flavorful. Add more lime juice, chili flakes or salt if needed, and blend for another 10-15 seconds.
  4. Serve and enjoy! I keep mine in the fridge for up to 5 days after. It may slightly dull in color over time but it’s still tasty, don’t worry!

-S