banana protein muffins (gluten free)

let's be honest right up front: these muffins are not attractive.  in fact, they're pretty ugly as far as muffins are concerned . . . but this is a classic case of "don't judge a book by its cover" or in this instance, "please don't judge my unattractive muffins before you taste them!"

i found a variation of this recipe on instagram and i was intrigued because it incorporated banana, greek yogurt, almond meal, and coconut sugar.  those ingredients got me inspired.  i ended up making a bunch of changes, but still keeping the original essence of these muffins.  i created my own version which i'm calling "banana protein muffins" because they're packed full of protein thanks to the yogurt, two types of nuts, flaxseed, and powdered peanut butter.

i like that this is a mini recipe and only makes 6 muffins.  that way you don't have to commit to having a ton of muffins sitting on your kitchen counter looking at you.  i know they're ugly, but gosh, they sure are delicious!

banana protein muffins

prep time: 5 minutes

baking time: 25-27 minutes

yields: 6 muffins

adapted from dessert for two

ingredients:

1/4 cup peanuts

1/4 cup cashews

1/4 cup oats

1 tablespoon flaxseed meal

1 tablespoon powdered peanut butter

1 ripe banana, mashed

1/4 cup plain greek yogurt

1/4 cup coconut sugar

directions:

preheat your oven to 350 degrees F and line six muffin cups with paper liners.  in a food processor, combine the peanuts, cashews, oats, and flaxseed meal.  pulse until finely ground.  add the mixture to a large bowl along with the powdered peanut butter, mashed banana, yogurt, and sugar.  mix well until combined.

scoop the batter into the lined muffin cups and bake for 25-27 minutes, until a toothpick inserted into the middle of the muffins comes out clean.  allow the muffins to cool in the pans for 5 minutes before removing them from the pans and allowing them to finish cooling on a wire rack.

enjoy!

love, laurie

buckwheat, banana, and oatmeal pancakes with dark chocolate (vegan + gluten free)

this weekend was packed.  on friday night after work, we headed over to a family friend's house to help out with a few chores such as moving boxes, cleaning furniture, and doing some touch-up paint on the outside of her house.  on saturday, we ran some errands and then met up with my parents to cool off a local water park since we were in the middle of a heatwave.  on sunday, we spent the majority of the day outside at a work function for ryan.  luckily, in the midst of all of that, we carved out a little time on sunday morning to have a peaceful breakfast in our pajamas on the back porch.

we had a very ripe banana sitting on the kitchen counter that needed to be used up, so we found a good use for it in some pancakes.  it has been a long while since the last time we made buckwheat pancakes, and we had some buckwheat leftover in the pantry, so we pulled it out and put it to use.

these pancakes are exactly what sunday morning pancakes should be.  mashed banana acts as the base and combines perfectly with buckwheat, oats, and dark chocolate.  oh my goodness, these pancakes were so good!  we were both so impressed by how tasty they were.  (guess what?  they're vegan and gluten free too!)

buckwheat, banana, and oatmeal pancakes with dark chocolate
prep time: 5 minutes
cooking time: 10 minutes
yields: 2 servings
adapted from yammie's noshery

ingredients:
1 large ripe banana
3/4 cup almond milk
1 teaspoon pure vanilla extract
1/2 cup buckwheat flour
1/2 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

directions:
in a large bowl, mash the banana with a fork.  add the milk and vanilla.  stir with the fork until combined.  add the buckwheat, oats, baking powder and salt.  stir just until combined.  fold in the chocolate chips.

heat a lightly greased griddle or frying pan on medium heat.  pour 1/4 cup of batter onto the griddle for each pancake.  cook for 3-4 minutes until small bubbles begin to form.  flip the pancakes when they start to bubble, then cook for 3 minutes until they are dark and cooked throughout.  serve warm, topped with additional chocolate chips, sliced banana, and warm maple syrup.

enjoy!

love, laurie

vegan lemon bars

we were in charge of making dessert for our memorial day celebration with our families over the weekend.  in addition to the cake that we made to celebrate ryan's dad's retirement, we also made vegan lemon bars.

i'm a huge fan of lemon desserts, especially lemon bars.  this recipe changes up traditional lemon bars by eliminating the eggs, butter, and sugar in order to make them vegan.

the crust has a nice crunch thanks to the almonds, and the texture of the filling is creamy like cheesecake thanks to the cashews.  the filling has a nice lemon flavor and it is not sweet at all.

these bars are a great healthy alternative to traditional lemon bars.  did i mention they are gluten free too?!

vegan lemon bars
prep time: 1 hour 15 minutes
baking time: 45 minutes
yields: 12 bars
adapted from minimalist baker

crust ingredients:
1 cup old-fashioned oats
1 cup almonds
1/4 teaspoon salt
2 tablespoons coconut sugar
1 tablespoon maple syrup
4 tablespoons coconut oil, melted

filling ingredients:
1 cup raw cashews
1 cup coconut cream
2 tablespoons cornstarch
2 large lemons, zested and juiced
1/4 cup maple syrup

directions:
cover the cashews with boiling water and let rest uncovered for 1 hour.  drain thoroughly.  preheat your oven to 350 degrees F.  grease a 8x8-inch square baking dish and line with parchment paper.  in a food processor, pulse the oats, almonds, salt, and sugar until very fine.  mix in the maple syrup and melted coconut oil.  transfer the mixture to the lined baking dish and press the mixture firmly in the bottom to form an even crust.  bake for 15 minutes, then increase the temperature to 375 degrees F and bake for an additional 6-8 minutes until the crust is golden brown.

reduce the oven temperature back to 350 degrees F.  in a high-speed blender, combine the cashews, coconut cream, cornstarch, lemon juice, lemon zest, and maple syrup until very creamy and smooth.  pour the filling over the crust and spread into an even layer.  tap the baking dish gently on the counter to remove any air bubbles.  bake for 20-23 minutes, until the filling is dry and set.  let the bars cool to room temperature before transferring the baking dish to the refrigerator to cool completely for several hours before serving.

enjoy!

love, laurie

carrot cake oatmeal (vegan + gluten free)

every spring i crave carrot cake.  it's a classic dessert that is so full of flavor and it always makes me think of the spring because we typically have it around easter.  easter was so early this year that it didn't really feel like spring, but now that the trees and flowers are starting to bloom, it now feels like carrot cake season.

carrot cake isn't just for dessert.  we've made carrot cake pancakes in the past, so it was about time that we incorporated carrot cake into breakfast somehow again.  thus, carrot cake oatmeal!

this oatmeal is absolutely delicious.  it has such great flavor from the carrots, coconut, raisins, walnuts, and cinnamon.  it isn't too sweet which makes it perfect for breakfast.  the best part is that it is vegan and gluten free too!  it is super easy to throw together, which makes it the perfect treat to kick off a spring morning.

carrot cake oatmeal
prep time: 5 minutes
cooking time: 15 minutes
yields: 2 servings

ingredients:
1 teaspoon coconut oil
2 carrots, peeled and grated
1 teaspoon dark brown sugar
1 tablespoon sweetened shredded coconut
1/4 cup raisins
1/4 cup walnuts, coursely chopped
1 teaspoon ground cinnamon
1 3/4 cups water or non-dairy milk
1 cup old-fashioned oats

directions:
in a skillet melt the coconut oil over medium heat.  add the grated carrots and saute for 2-3 minutes.  add the brown sugar, coconut, raisins, chopped walnuts, and cinnamon.  saute until the carrots are tender.  meanwhile, bring the water/milk to a boil in a sauce pan.  stir in the oats and reduce the heat to medium-low.  cook for 5 minutes, stirring occasionally, until the oats have absorbed the water.  remove from the heat and stir in the carrot mixture.  add more cinnamon to taste.  serve warm.

enjoy!

love, laurie

chocolate peanut butter mousse (vegan + gluten free)

i have an obsession with peanut butter.  it's a down right addiction to be completely honest.  i absolutely love it and i find a way to incorporate peanut butter into just about everything.  peanut butter is so versatile, you can use it for breakfast, lunch, dinner, desserts, and beverages!

without a doubt, chocolate and peanut butter are an amazing combination.  the two were made for each other.  over the weekend i had a craving for chocolate mousse and something with peanut butter, so i decided to make some chocolate peanut butter mousse for dessert.  instead of making a traditional mousse, i skipped the dairy and the eggs to make a vegan version.  the result was an incredible dessert that was just as light, fluffy, and flavorful as it's non-vegan counterpart.

this delicious mousse could be served as a stand-alone dessert, or it could be used as a dip or even as a frosting.  clever treat!  needless to say, i'm hooked.  who says vegan food isn't fun?  ;-)

chocolate peanut butter mousse
prep time: 5 minutes
chill time: 1 hour
yields: 4 servings

ingredients:
1 can (14 oz.) coconut cream, chilled
3 tablespoons all-natural smooth peanut butter, room temperature
1 tablespoon all-natural unsweetened cocoa powder
3 tablespoons agave nectar

directions:
in the bowl of an electric stand mixer fitted with a whisk attachment, whisk the coconut cream until light and fluffy (about 1 minute).  all the peanut butter and whisk together until incorporated (about 1 minute).  whisk in the cocoa powder and agave nectar until incorporated.  add additional peanut butter, cocoa powder, and/or sweetener to reach desired taste.  to enjoy as a mousse, divide the mixture among 4 small cups and refrigerate for 1 hour to firm up before serving.  to use as a frosting, use immediately.

recipe notes:
be sure to use coconut cream instead of coconut milk.  there is a difference.  coconut cream is creamier and thicker than coconut milk and it has a different fat make-up.  my favorite brand of coconut cream is trader joe's.  also, my favorite all-natural peanut butter is smucker's because the only ingredients are peanuts.  i love both the creamy and the chunky.

enjoy!

love, laurie

apple cinnamon oatmeal smoothie {vegan + gluten free}

even though it's not really apple season, i bought a humongous bag of empire apples at the grocery store recently.  we've been juicing them, eating them with peanut butter, adding them to salads, and putting them in pancakes.  however, there are still several apples left.  i'm starting to think that they are multiplying on my kitchen counter.

yesterday i was looking for a way to use up another apple before the remaining apples go bad.  what haven't i done with these apple yet?  put them in smoothies!

peeled, cored, and diced, these apples went right into the blender along with oats, chia seeds, flax seeds, cashew butter, cinnamon, and almond milk.

the result was an awesome smoothie that tasted just like apple cinnamon oatmeal.

this glorious smoothie could be anything you want it to be.  it's not sweet so it could definitely be a breakfast smoothie, yet you could treat it as dessert if you wanted.

it's good for you since it's packed with protein and fiber.  it's thick, creamy, delicious, and really filling.  hey, this smoothie is vegan and gluten free too!

apple cinnamon oatmeal smoothie
total time: 5 minutes:
yields: 1 smoothie

ingredients:
1/3 cup old-fashioned oats
1 1/4 cups almond milk
1 medium apple
1 tablespoon chia seeds
1 tablespoon ground flax seeds
1 tablespoon cashew butter
1 teaspoon ground cinnamon
1 teaspoon agave nectar
5 ice cubes

directions:
combine oats and almond milk in a blender and let sit for a few moments so that the oats can absorb the milk.  meanwhile, peel, core, and dice the apple.  add the diced apple to the blender along with the chia seeds, flax seeds, cashew butter, cinnamon, agave, and ice.  blend until smooth.

enjoy!

love, laurie

roasted beet and carrot quinoa with kale and chickpeas (vegan + gluten free)

after visiting ryan's family for his grandmother's funeral this past weekend, we came home with a bag of gorgeous fresh beets from ryan's aunt and uncle's garden.  let's just take a moment and pause to think about how glorious it would be to have a garden to grow beets like that.  yum!

i put the beets to good use as soon as we got home.  i made crispy baked beet chips (which are way better than potato chips in my opinion) and i also made this incredible quinoa dish for dinner with roasted beets.

roasting beets in the oven with a little olive oil, salt, and pepper makes them so delicious.  yes, your hands will temporarily turn pink from peeling and dicing the beets, but it washes off eventually and it's worth it for the end result.

beets and carrots roast together in the oven until they are soft and tender, kale gets sauteed, and then everything gets tossed together with chickpeas and orange dressing.  it's a light and refreshing dish that can be served either as a side dish or as a main meal.  it is loaded with great vitamins and nutrients.  we ate this for dinner all week long.  it is good hot, at room temperature, or cold.  i just love dishes like this!

thanks for the wonderful beets, uncle ed and aunt sandy!

roasted beet and carrot quinoa with kale and chickpeas
prep time: 10-15 minutes
cooking time: 45-50 minutes
yields: 8 servings

ingredients:
3 tablespoons extra virgin olive oil, divided
2-3 large beets
6 large carrots
1 1/2 cups dry quinoa
3 cups water
5-6 stalks of kale
1 (15.5 oz.) can chick peas, drained and rinsed
salt and pepper to taste

dressing:
1/4 cup extra virgin olive oil
1/4 cup orange juice
1 tablespoon rice vinegar
1 teaspoon agave nectar or honey

directions:
preheat your oven to 400 degrees F.  wash, peel, and dice the beets and carrots.  (dice the beets into smaller pieces and the carrots into larger pieces so that they cook evenly).  line a baking sheet with aluminum foil and grease the foil with 1 tablespoon of olive oil.  place the diced beets and carrots on the baking sheet, drizzle an additional tablespoon of olive oil over the vegetables, season with salt and pepper to taste, and toss to evenly coat.  roast for 25-30 minutes, until the vegetables are tender.  once cooked, remove from the oven and set aside.

meanwhile, combine the quinoa and water in a pot and bring to a boil.  reduce to a simmer and cover to allow the quinoa to absorb the water (about 15 minutes).  once all of the water has been absorbed, remove from the heat, fluff with a fork, and set aside.

heat a large skillet with the remaining tablespoon of olive oil over medium heat.  remove the stems from the kale and chop the kale leaves.  place the kale in the heated skillet and saute for 5 minutes.  season with salt and pepper to taste.  once cooked, remove from the heat and set aside.

to make the dressing, combine the olive oil, orange juice, vinegar, and agave/honey in a bowl and whisk well to combine.

to assemble, combine the roasted beets and carrots, the cooked quinoa, the sauteed kale, and the chickpeas in a large bowl.  pour the dressing over the mixture and toss to evenly coat everything.  serve warm, at room temperature, or cold.

enjoy!

love, laurie

chocolate pistachio granola bars (vegan + gluten free)

i absolutely love making homemade granola bars.  it's great to be able to control exactly which ingredients are in your granola bars, making for a healthy snacking situation.

recently i made a batch of no-bake chocolate pistachio granola bars.  they only have 6 ingredients in them!  there's no need for store-bought granola when it's this easy to make your own!

these granola bars make a great snack.  they are hearty and healthy.  they are loaded with lots of yummy things: oats, pistachios, cocoa powder, dates, peanut butter, and agave nectar.

you think you are eating dessert because they are chocolaty, but they are good for you!

chocolate pistachio granola bars (vegan + gluten free)
prep time: 5 minutes
chilling time: 15 minutes
yields: 8 large granola bars
adapted from minimalist baker

ingredients:
1 1/2 cups shelled pistachios, divided
2 cups medjool dates, pitted
3/4 cup unsweetened cocoa powder
1 1/2 cups old-fashioned oats
1/4 cup natural peanut butter
1/4 cup agave nectar

directions:
place 1 1/4 cups of the pistachios to a food processor, and process until finely ground.  transfer to a separate bowl and set aside.  place the dates in the food processor and process until only small bits remain.  add the ground pistachios to the food processor along with the cocoa powder.  pulse to combine.  transfer the mixture to a large bowl.  add the oats and the remain 1/4 cup of pistachios (chopped).  stir to combine.

combine the peanut butter and agave nectar in a small skillet over medium heat.  stir until pourable.  pour over the granola mixture and thoroughly mix to incorporate all of the ingredients together.  once mixed, add the mixture to an 8-inch square baking pan lined with parchment paper.  press the mixture firmly into the baking pan.  place the granola bars in the refrigerator to chill before cutting.

enjoy!

love, laurie

no-bake walnut brownies (vegan + gluten free)

i love finding new ways to make some of our favorite treats a bit healthier.  brownies are certainly delicious, but they are far from healthy or low in calories.

brownies are typically loaded with butter, sugar, eggs, and flour . . . you know, all of the good stuff that makes them delicious.  however, these brownies don't contain any butter, sugar, eggs, or flour!  they're vegan and gluten free.

these brownies get their substance from walnuts and dates.  ground walnuts take the place of flour, and the dates naturally sweeten the brownies and bind all of the ingredients together.

since these brownies are "no-bake" they don't require any time in the oven, which is especially welcomed on a hot summer day when you are craving chocolate but don't want to heat up the house with the oven.

these brownies are awesome.  they come together in just a few short minutes with just a few simple ingredients.

they are so moist and rich.  they are dense and full of deep chocolate flavor with a wonderful hint of espresso.  the chunks of walnuts add a great crunch to them too!

no-bake walnut brownies (vegan + gluten free)
prep time: 5 minutes
chilling time: 15 minutes
yields: 16 small brownies
adapted from minimalist baker

ingredients:
1 1/4 cups raw walnuts, divided
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoons espresso powder
a pinch of sea salt
1 1/4 cups medjool dates, pitted

directions:
place 1 cup of the walnuts in a food processor and process until finely ground.  add the cocoa power, espresso powder, and sea salt.  pulse to combine.  transfer the mixture to a separate bowl and set aside.  place the dates in the food processor and process until only small bits remain.  transfer the pureed dates to a separate bowl and set aside.  add the nut mixture back into the food processor.  run the food processor while dropping small spoonfuls of the pureed dates down the spout of the food processor.  continue until you have added all of the pureed dates.  add the mixture to an 8-inch square baking pan lined with parchment paper.  press the mixture firmly into the baking pan.  chop the remaining 1/4 cup of walnuts.  sprinkle the walnuts on top and press them into the brownies.  place the brownies in the refrigerator to chill before cutting.

enjoy!

love, laurie

no-bake cranberry pistachio chocolate ginger granola bars

i'm absolutely in love with making homemade granola and granola bars.  don't get me wrong, store-bought granola is great and all, but there's nothing quite like making your own and knowing exactly what's in it.

over the weekend i made these no-bake granola bars.  they have such a wonderful depth of flavor thanks to everything that's packed in them: cinnamon, peanut butter, oats, pistachios, cranberries, chocolate, and ginger.  i opened up my kitchen cabinets and threw into these granola bars whatever i could find.  all of those ingredients are held together by dates.  dates are truly amazing.  they are like a natural sweetener (no need for sugar or honey in this recipe) and they act like glue to hold all of the ingredients together.

these granola bars taste amazing and they come together in no time at all.  you don't even need to turn on your oven to bake them.

they are packed with power ingredients, they are hearty, they are wholesome, and they are naturally sweetened.  they're vegan and gluten free too!

they make a great on-the-go snack.  healthy and easy!

no-bake cranberry pistachio chocolate ginger granola bars
total time: 10 minutes
yields: 8 granola bars

ingredients:
12 medjool dates, pitted
2-3 tablespoons water
1 teaspoon ground cinnamon
1 tablespoon natural peanut butter
1/2 teaspoon sea salt
1 1/4 cups old-fashioned oats
1/2 cup unsalted pistachios, chopped
1/2 cup dried cranberries, chopped
1/2 cup 60% cacao bittersweet chocolate chips, chopped
1/4 cup crystallized ginger, chopped

directions:
in a food processor, puree the dates.  add the water gradually as the food processor purees the dates until a moist paste forms.  blend in the cinnamon and peanut butter.  transfer the paste to a large bowl and add the salt, oats, pistachios, cranberries, chocolate, and ginger.  stir well until everything is evenly incorporated.  line a 8-inch square baking dish with parchment paper.  spread the mixture evenly in the baking dish.  press the mixture down firmly with your hands.  cover and refrigerate for at least 1 hour before cutting into bars with a sharp knife.  store in the refrigerator until ready to eat.

enjoy!

love, laurie

sweet potato black bean burgers (vegan + gluten free)

i asked ryan what he wanted for lunch on sunday, and of course he had no idea.  he grabbed the ipad and started scrolling through my pinterest boards and within a few minutes exclaimed: "how about these sweet potato black bean burgers?!"  man after my own heart right there, i'm telling you.

these burgers are loaded with black beans, walnut meal, pecan meal, rice, and some spices.  the mashed sweet potatoes act as the glue to hold all of the ingredients together.  these veggie burgers are vegan and gluten free too (without the roll of course).

we served our veggie burgers on fresh brioche rolls with a few mixed greens, sliced avocado, and tomato.  they were insanely delicious, and they sure were filling!  we made a few homemade french fries to go along with our burgers.  after all, some things are just meant to be together like burgers and fries.

this recipe made a lot of burger patties, so we left some in the fridge to eat this week and froze the rest.  it's so nice knowing that you have things like homemade veggie burgers in the freezer when you need a meal in a pinch!

sweet potato black bean burgers
prep time: 40 minutes
baking time: 35 minutes
yields: 12 burgers
adapted from minimalist baker

ingredients:
2 large sweet potatoes
1 cup uncooked white rice
1 1/3 cups water
1 cup black beans
1/4 cup walnuts
1/4 cup pecans
1/2 cup diced scallions
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/4 teaspoon ground black pepper

directions:
preheat your oven to 400 degrees F.  cut the sweet potatoes in half length wise.  rub the cut side of the sweet potatoes with olive oil, and place them cut side down on a baking sheet lined with aluminum foil.  bake for 30 minutes until tender.  meanwhile, combine the rice and the water in a sauce pan.  bring to a boil, then reduce the heat to low.  cover and let simmer for 20 minutes until the rice is cooked.  once cooked, fluff with a fork and set aside.

once baked, remove the skins from the sweet potatoes and mash the sweet potatoes along with the black beans.  pulse the nuts in a food processor until they are the consistency of nut meal.  add the nut meal to the potato and bean mixture, along with the scallions and spices.  mix well.  add the cooked rice and mix to combine.

reduce the oven temperature to 375 degrees F.  scoop 1/3 cup amount of the mixture into your hands and roll into a ball.  flatten into a patty and place on a baking sheet lined with aluminum foil and greased with olive oil.  bake for 35 minutes.

enjoy!

love, laurie

banana bread pancakes (vegan + gluten free)

we woke up to find six inches of snow on saturday morning.  before we even contemplated bundling up and shoveling, we made a batch of pancakes to start our morning.  priorities.  

we absolutely love banana bread with nuts, and these pancakes taste just like classic banana bread.  they are insanely good!  not only do they taste great, these are some healthy pancakes too!  they are dairy free, egg free, oil free, sugar free, and gluten free.

what's left to put in them?  lots of good stuff!  oats, walnuts, and pecans are ground into a flour to act as the base of these pancakes.  that's combined with ground flax seed meal, baking powder, and a pinch of salt.  then there's almond milk and vanilla.  they get a great flavor from cinnamon and pumpkin pie spice, and of course we can't forget the star of these pancakes: the banana.

we were so pleasantly surprised by how delicious these pancakes were.  especially without any dairy, eggs, oil, sugar, or gluten.  they take a little bit longer to cook than traditional pancakes, but they are very much worth the wait.  grab a fork and dig in!

banana bread pancakes
prep time: 5 minutes
cooking time: 10-12 minutes
yields: 8 pancakes (2 servings)
adapted from wholehearted eats

ingredients:
1 cup old-fashioned oats
1/4 cup walnuts
1/4 cup pecans
1 teaspoon baking powder
1 tablespoon ground flax seed meal
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1 banana

directions:
in a food processor, grind the oats into a fine flour.  once they are ground, set the oat flour aside and grind the nuts into a flour.  add the oat flour back into the food processor along with the baking powder, flax seed meal, spices, salt, almond milk, vanilla, and banana.  puree the mixture until smooth and all of the ingredients are fully incorporated.

heat a lightly buttered griddle or frying pan on medium heat.  pour 3 tablespoons of batter onto the griddle for medium pancakes.  cook for 5-6 minutes, until small bubbles begin to form.  flip the pancakes when they start to bubble, then cook for 5-6 minutes, until they are golden brown and cooked throughout.  once cooked, transfer the pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm while you cook the remaining pancake batter.  serve warm with sliced bananas, walnuts, and warm maple syrup.

enjoy!

love, laurie

vegetarian shepherd's pie

the weather outside is frightful.  truly it is.  temperatures have been in the single digits and the wind chill has been below zero!  january is here and the weather is numbing.  cold days call for warm and hearty comfort food.  when i think of comfort food, one of the things that comes to mind is shepherd's pie.

i was delighted when i found a recipe for a vegetarian version of shepherd's pie.  brown lentils take the place of traditional ground beef.  the lentils are packed full of nutrients and protein.  they are also inexpensive and cook up in no time.  that's a win-win.  the lentils come together with mixed vegetables and everything is covered in a layer of fluffy mashed potatoes.  yum!

this vegetarian-friendly shepherd's pie is both hearty and filling.  it's going to be a staple in our house this winter for sure.

vegetarian shepherd's pie
prep time: 10 minutes
cooking time: 40 minutes
baking time: 10-15 minutes
yields: 6 large servings
adapted from minimalist baker

ingredients:
6-8 large baking potatoes
2 tablespoons salted butter
2 tablespoons cream
1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 1/2 cups uncooked brown lentils, rinsed and drained
4 cups vegetable stock
1 teaspoon dried thyme
1 (16 oz.) bag frozen mixed vegetables (carrots, corn, peas, and green beans)
2 tablespoons cornstarch
salt and pepper to taste

directions:
peel and dice the potatoes, then place them in a large pot filled with water (so that the potatoes are covered).  bring the water to a boil and cook for 15-20 minutes until the potatoes are tender.  drain the water and add the butter and cream to the potatoes.  beat with an electric hand mixer until smooth.  season with salt and pepper to taste.

while the potatoes are cooking, preheat your oven to 425 degrees F and lightly grease a 9x13 inch baking dish.  in a large soup pot over medium heat, saute the onions and garlic in olive oil until translucent.  add the lentils, stock, and thyme.  bring to a boil, then reduce the heat and allow the mixture to simmer until the lentils are tender (about 35-40 minutes).  stir in the frozen vegetables.  scoop out 1/4 cup of the liquid and whisk it into the cornstarch.  return it to the pot to thicken the mixture.  season with salt and pepper to taste.

pour the mixture into the baking dish and evenly spread the mashed potatoes on top of the mixture.  place the baking dish on a large baking sheet and bake for 10-15 minutes until the mashed potatoes are lightly browned on top.

enjoy!

love, laurie

black bean chia seed brownies

we were walking through the health food section at wegman's recently, and ryan found a stand offering free health food newsletters.  inside there were a ton of great recipes, including a recipe for brownies made with black beans and chia seeds.  we are huge black bean fans, and we love chia seeds too, so we were intrigued to give them a try.

brownies are an all time favorite dessert, but they are usually loaded with butter.  we were surprised to see that this recipe doesn't have any butter in it.  these brownies have a wonderful chocolate flavor and they were not very sweet at all.  the chia seeds and raw cacao nibs give them a great crunch too.  you would absolutely never guess that there are black beans hidden inside these brownies.  go ahead and make these brownies for someone, they'll never guess they have black beans in them!

instead of baking the brownie batter in a regular baking pan, we baked individual brownies in our brownie pan.  (we love that pan, and we bake all types of things in there, like these individual cornbread squares.)  we were really pleasantly surprised by how great these brownies turned out, and we will definitely make them again!  a somewhat healthy brownie . . . now who can say no to that?!

black bean chia seed brownies
prep time: 10 minutes
baking time 25 minutes
yields: 12 large brownies
adapted from wegman's nature's marketplace publication (october 2014 issue)

ingredients:
1 (15 oz.) can low-sodium black beans, drained and rinsed
3 large eggs
1/3 cup granulated sugar
1/3 cup coconut oil, melted
1/4 cup unsweetened cocoa powder
2 tablespoons chia seeds
2 teaspoons pure vanilla extract
1/2 cup mini semisweet chocolate chips
1/4 cup raw cacao nibs

directions:
preheat your oven to 350 degrees F.  in a food processor, combine the black beans, sugar, oil, cocoa powder, chia seeds, and vanilla.  puree until completely smooth.  stir in the chocolate chips.  evenly divide the batter among the 12 cups of a greased brownie pan.  (alternatively, pour the batter into a greased 8-inch square baking pan.)  level with a spatula, and sprinkle with cacao nibs.  bake for 25 minutes (30 minutes in a 8-inch square pan) or until a toothpick inserted into the center comes out clean.  allow the brownies to cool in the pan before serving.

enjoy!

love, laurie

chickpea chocolate chip cookies

i always enjoy trying new types of food and making new recipes.  i absolutely love traditional chocolate chip cookies.  they were a staple dessert growing up, and they always remind me of my family.  you just can't go wrong with a classic like that.

so, i was intrigued and curious (and even a little bit skeptical) when i came across this recipe for chickpea chocolate chip cookies.  this recipe doesn't have any flour, eggs, butter, or milk in it, making it vegan, dairy free, and gluten free.

since i have been exploring cooking/baking more vegetarian and vegan lately, i thought i would give them a whirl.

it always amazes me how ingredients can come together.  i would have never thought of making a cookie out of chickpeas, but it actually worked.

these cookies have a look and a texture that is surprisingly similar to that of a traditional chocolate chip cookie.  (although they are a bit more moist than traditional cookies.)

i have tried several vegan and gluten free recipes that ended up tasting like cardboard, so i was pleasantly surprised that the flavor of these cookies was so good.

i certainly won't be replacing my traditional chocolate chip cookie recipe with this recipe any time soon, but it is a great alternative if you are watching what you eat or if you have to whip up a dessert for friends on restricted diets!

chickpea chocolate chip cookies
prep time: 5 minutes
baking time: 18 minutes
yields: 14-15 cookies
adapted from eating whole

ingredients:
1 (15 oz.) can chickpeas, drained and rinsed
1/2 cup almond butter
1/4 cup unsweetened shredded coconut
1/4 cup old fashioned oats
1/4 cup pure maple syrup
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

directions:
preheat your oven to 350 degrees F.  in a food processor, combine the chickpeas, almond butter, coconut, oats, maple syrup, baking powder, and salt.  puree until smooth.  fold in the chocolate chips with a spatula.  scoop the cookie dough by the tablespoon onto a cookie sheet lined with parchment paper or a silpat baking mat.  flatten the dough balls to look like traditional cookies.  bake for 18 minutes.

enjoy!

love, laurie

roasted vegetable salad with chickpeas and feta cheese

we really enjoyed the healthy southwestern quinoa salad that we made last week.  we took it to work all week for lunch, and it was delicious.  this week, we were looking for another healthy salad recipe, and we were happy that we found this one . . .

this roasted vegetable salad with chickpeas and feta cheese is a delicious healthy salad for lunch.  the roasted vegetables give the salad a deep and rich flavor that combines perfectly with the mild chickpeas and the salty feta cheese.  the honey adds just the right amount of sweetness to balance out the vinegar in the dressing too.  this salad is great for keeping you full and satisfied while still keeping your diet on track!

roasted vegetable salad with chickpeas and feta
prep time: 10-15 minutes
roasting time: 30 minutes
yields: 8 servings
adapted from annie's eats

salad ingredients:
1 quart grape tomatoes, halved
2 large red bell peppers, chopped
1/2 cup red onion, chopped
1 (15 oz.) can whole kernel corn, drained and rinsed
6 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 teaspoons freshly ground pepper
2 (15 oz.) cans chickpeas, drained and rinsed
6 oz. feta cheese, crumbled
1/4 cup fresh chives, sliced

dressing ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon honey

directions:
preheat your oven to 400 degrees F.  on a large cookie sheet lined with aluminum foil, combine the grape tomatoes, red bell pepper, red onion, corn, and garlic.  drizzle 1 tablespoon of olive oil over the vegetables and season with ground pepper.  toss to make sure that the vegetables are evenly coated.  roast the vegetables in the oven for 30 minutes.  once done, remove the roasted vegetables from the oven, and allow them to cool completely.  in a large bowl, combine the roasted vegetables with the chickpeas, feta, and chives.  in a separate bowl, whisk together all of the dressing ingredients.  pour the dressing over the salad and toss to make sure that the salad is evenly coated with the dressing.  refrigerate and serve cold.

enjoy!

love, laurie

southwestern quinoa salad

it's the middle of january, and that means it's time to kick those new year's resolutions into high swing.  for those of you who resolved to eat healthier this year, here's the perfect recipe for you.

no doubt, quinoa has been a popular fad lately, but at least it is a healthy fad.  for those of you are aren't acquainted with quinoa yet, it is a seed (not a grain) that is loaded with fiber, folic acid, and minerals.  quinoa is actually a close relative of spinach and rhubarb.  since quinoa is so nutritious,  it is a great alternative to wheat for people on gluten-free or low-gluten diets.  quinoa makes a great stand alone side dish all by itself, but since it is so mild tasting, it is also great when mixed in salads like this one.

this salad is light, and is not too spicy at all.  not only is this salad great tasting, but it is super healthy too.  it will also stay good in the refrigerator for several days, which is great if you want to make it over the weekend and take it to work for lunch during the week like we did.

southwestern quinoa salad
prep time: 10-15 minutes
cooking time: 15-20 minutes
yields: 8 servings
adapted from kalyn's kitchen

ingredients:
1 cup dry quinoa
2 cups water
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn
2 large red bell peppers, chopped
1 cup scallions, sliced
1 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
juice of 1 large lime
1 teaspoon ground black pepper
1-2 teaspoons garlic powder
3-4 teaspoons chili powder

directions:
pour the dry quinoa and water into a sauce pan, and bring the water to a boil.  reduce the heat to a low simmer, and cook covered until all of the water has been absorbed by the quinoa (about 15 minutes).  once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.

drain the black beans and the corn in a colander and rinse thoroughly with cold water.  pat dry with a paper towel, and pour the beans and corn into a large bowl.  add the chopped red bell pepper, sliced scallions, and chopped cilantro.  in a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder.  pour the dressing over the salad, and toss well.  add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.  season to taste with additional black pepper, garlic powder, or chili powder.  refrigerate and serve cold.  

enjoy!

love, laurie