Thursday, July 20, 2017

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil
1 small head of broccoli, cut into florets
8 crimini mushrooms, sliced
1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

2 tbsp almond butter
2 tbsp tamari 
1 tbsp coconut cream
1 tbsp coconut sugar
1 tsp ginger, grated
1/4 cup water

1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.
2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.
3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.
5. Top with sesame seeds before serving.

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds
1/2 cup cashews
1 1/2 cups medjool dates, pitted
zest and juice from 3 limes
1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.

Salted Almond Butter Cookies

Yield: 16

1 cup almond flour
1/2 cup almond butter
1 cup pitted medjool dates
1 tsp vanilla extra
1 tsp lemon juice
1/4 tsp sea salt

1. Add all ingredients to a food processor, and process until a thick dough is formed that clumps together. 
2. Roll dough into balls, then flatten into cookies with a fork. 
3. Sprinkle with sea salt.
4. Cookies will keep in the fridge for up to 10 days.

Thursday, July 13, 2017

Cabbage Mango Slaw

Yield: 4 servings (side)

1/2 small red cabbage, shredded fine
1 mango, julienned
1 tbsp olive oil (or simply omit and use extra lime)
1/4 cup cilantro, chopped
1/2 tsp salt
1 lime, juiced

1. Add all ingredients to a mixing bowl. Stir to combine. 

Lemon Dill Hummus Sauce

Yield: 1/2 cup

1/3 cup hummus
2 tbsp lemon juice
1 large clove garlic, finely minced
1 tbsp fresh dill
salt and pepper
1-2 tbsp water, to thin

1. In a small mixing bowl, whisk together hummus, lemon juice, garlic, dill, and salt and pepper.
2. Add only enough water to thin until pourable.

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

2 small sweet potatoes, chopped
1 head broccoli, chopped into florets
1 red pepper, diced
2 tbsp olive oil or coconut oil
salt and pepper

1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp coconut sugar
1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake
salt and pepper

1. Preheat oven to 375F. Line three baking sheets with parchment paper.
2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 
3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.
4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 
5. Serve with lemon dill hummus sauce. 
6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

Banana Bread Muffin Tops

Yield: 12

2 large ripe bananas
1/2 cup medjool dates, pitted
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2 cups rolled oats, divided
1/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. To the bowl of a food processor, add the bananas, dates, coconut oil, and vanilla. Process until smooth.
3. Add the cinnamon, baking powder, and salt and process again until combined.
4. Add 1 1/2 cups of the rolled oats and process for 5 seconds, just long enough to roughly chop the oats.
5. Remove the blade and set aside. Stir in the remaining 1/2 cup rolled oats and the chocolate chips.
6. Spoon a large portion of dough (about 2 tablespoons for each) onto the parchment. Do not press down on the dough to flatten - leave it in a mound on the baking sheet.
7. Bake for 10 minutes, rotate the pan, and bake for another 7 to 9 minutes until golden brown on the bottom.
8. Let cool on the baking sheet for 10 minutes, then place on cooling rack to cool completely.