I don’t know about you guys, but I love a good salad. One with a good base of leafy greens, spinach is my favorite (sorry kale!), some crunch, and good flavor.
I know I’m late to the salad game, but I recently realized massaging the leaf base with a bit of oil and lemon or vinegar really ups the whole salad. Adding a bit of chopped nuts for a crunch and some fruit for sweetness.
I’ve also come across cold-pressed juices. I got a pack of 6 bottles of juice from Pressed Juicery recently and though the juices are amazing, I love the lemon cayenne water. I know it’s probably super easy to make, which I probably will be making soon! It’s spicy, but sour, and delicious.
Summer Fresh Salad Ingredients
Yields 1 serving
- 1 cup baby spinach
- 1/2 to 1 tsp extra virgin olive oil
- 1 tsp vinegar or lemon juice
- handful of baby carrots
- handful of grape tomatoes
- a few grapes (apples, strawberries, any types of berries, and sliced peaches are also great for this salad)
- 1 tbsp nuts (I used half pistachios and half slivered almonds)
Massage the oil and vinegar or lemon into the spinach and set aside.
Chop up the vegetables and fruits into small bite sized pieces. Add to the spinach. Chop the nuts as finely as possible and mix into the salad.
This really did not need instructions, but this can just act as a base for any salad you like.
Cake Batter Dip. Creamy, sweet, buttery. Everything you want in cake batter, most importantly: the sprinkles!
I myself have never been a huge fan of funfetti, but after seeing so many funfetti and sprinkle-laden desserts on FoodGawker, I couldn’t resist buying a bottle of sprinkles. And what else to make besides cake batter with sprinkles?
Yes, yes, I know. Sprinkles are not the healthiest item, but really, it all evens out with the high fiber oats and calcium-rich cottage cheese, right?
Healthy Funfetti Cake Batter Dip Recipe
- 1 16 oz tub of cottage cheese
- 2 tbsp coconut oil or vegan butter (vegan butter will give a more cake batter like taste)
- 2 tbsp agave, maple syrup, or other sweetener (or to taste)
- 1 1/2 tsp vanilla extract
- 1/3 cup almond milk or milk of choice
- 1/4 cup oat flour
- 2 tbsp sprinkles (if mixing in)
In a food processor or blender blend everything except the sprinkles until smooth and creamy.
Mix in the sprinkles and transfer to a jar or bowl.
Serve with graham crackers, pretzels, fruit, or simply with a spoon!
It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
Oh my goodness. Yum.
Butternut Squash & Lentil Soup
- 1/2 of a large butternut squash, peeled and chopped into cubes
- about 1 cup lentils
- a little more than 1 cup water
- 1/2 a red onion
- 2 carrots, peeled and sliced
- 1-2 celery stalks, sliced
- 1/2 a beet, sliced
- 1-2 tbsp oil or vegan butter
- 2 tbsp minced garlic, or 1 tbsp garlic powder
- 2-3 tbsp Thai red curry paste or powder, or to taste
- about 1 inch ginger, chopped
- 2 tbsp lime or lemon juice
- 3 tbsp maple syrup, agave, or honey
- 1 15-oz can coconut milk
To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.
In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able. Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.
Mash the lentils a little to make a sort of thick paste.
Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!
First off I’d like to apologize for not posting any new recipes recently. So Merry (late!) Christmas and Happy (late!) New Year’s! So starting off the new year, I have a bunch of rich decadent recipes heading your way 😀
Today I am sharing with you Vegan. Pumpkin. Fudge. And it’s insanely rich and delicious you won’t even know it’s healthy!
Made with bananas and pumpkin butter, this is chock full of the healthy stuff.
Look at that. So rich. So fudgey. So chocolatey.
Vegan Pumpkin Fudge Recipe
- 1 ripe banana
- 1/2 cup pumpkin caramel butter, store-bought or the recipe I used here*
- 1/4 cup cocoa powder
- pinch salt, optional
- 1/4 tsp vanilla extract, optional
- 1 tbsp coconut oil, melted, optional**
Mash the banana very well with a fork. You can alternatively blend all the ingredients up in a blender or food processor. Then mix in the pumpkin butter. Lastly mix in the cocoa powder. Pour into a container and leave in the fridge overnight or freeze for a few hours. I like to use a plastic container because it’s easy to pop out.
*I didn’t exactly follow the recipe exactly. I first mixed 1 cup of pumpkin puree with 2 cups water in a small pot, and let that simmer for about 30 minutes, then whisked in the spices. Then I added in a tin of coconut cream and whisked it very well. Then transferred the mixture to a skillet and let that simmer for about an hour on low, stirring every ten minutes to prevent burning.
**I didn’t add this but the coconut oil will help firm the fudge a little because mine got pretty mushed when it thawed.
You can melt this a little to make a nice sauce for ice cream (recipe coming next time!) or even let it thaw more, without melting it, and using it as a spread or dip for fruits.
Happy Sunday everyone! This morning I woke up about 3 hours before anyone else in the house. So what else to do than search up some breakfast recipes? I really wanted to make something with eggs, but not just any old plain jane scramble. I wanted to make something new and a little adventurous.
So off I went on FoodGawker and looked for some egg recipes. I saw a bunch that looked like this: eggs on top of some tomato sauce, and decided huh looks interesting, possibly delicious.
This frozen yogurt is super simple and delicious and I may or may not have had two servings today. The caramel swirl is made with the honey caramel sauce I made last week, and drizzled with the brown sugar version because I swirled all of the honey caramel in so there was none left to top. This is delicious and you must make it as soon as possible. Continue Reading…