Tuesday, December 1, 2015

Chocolate Chip Banana Bread - Gluten Free

Chocolate Chip Banana Bread

This banana bread is easy, decadent, gluten free...and I can't think of a better way to use over-ripe bananas! Enjoy.

Ingredients:


  • 3 large over-ripe bananas
  • 1/2 C loosely packed brown sugar
  • 1/3 C walnut oil
  • 1 t vanilla extract
  • 1/2 t cinnamon
  • 1 1/2 C fine brown rice flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • pinch of salt
  • 3/4-1 C chocolate chips, depending on how much chocolate you want in your bread!

Preparation:


  1. Preheat the oven to 350 degrees.
  2. Grease a loaf pan with coconut oil.
  3. Mash the bananas and the sugar together in a large mixing bowl.
  4. Once the bananas and sugar are thoroughly blended, add the oil, vanilla, and cinnamon. Mix thoroughly.
  5. Add the flour, baking powder, baking soda, and salt. Thoroughly combine.
  6. Fold in the chocolate chips until they are evenly distributed.
  7. Pour the mixture into the greased loaf pan.
  8. Bake for approximately 35-40 minutes, until a toothpick inserted in the middle of the loaf comes out free of batter (though it might have some chocolate on it!).



Monday, November 23, 2015

Barbecue Lentil Loaf

Barbecue Lentil Loaf

This recipe was inspired by The Vegan 8's Oat-Free Spicy Barbecue Lentil Loaf. I made a few minor changes to make it more like the traditional "meatloaf" I knew growing up - and I have to say, this is DELISH! Very flavorful and filling - it will satisfy veggies and omnis alike, I promise!

Ingredients:


  • 1 C brown lentils
  • 1/2 C yellow onion, chopped
  • 1/2 C green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1-2 T extra virgin olive oil
  • 1 C Sweet and Spicy Barbecue Sauce, divided*
  • 1/2 C cornmeal (medium grind)
  • 3 T ground flax seeds
  • 1/4 t chipotle powder
  • salt and pepper to taste

Preparation:


  1. Cook lentils. Put lentils and 2 cups of water in a pot, add 1/2 t salt, and bring to a boil. Cover, turn down to medium-low heat, and simmer for 35-40 minutes.
  2. While the lentils are simmering, saute the onion, bell pepper, and garlic over low heat until the onions are translucent and the peppers and garlic are softened.
  3. Let the lentils cool after cooking. In a large bowl, mix lentils, veggie mixture, cornmeal, flax seeds, chipotle powder, 3/4 cup of barbecue sauce, and salt and pepper until thoroughly combined.
  4. Grease a loaf pan with a little olive or coconut oil, and pack the lentil mixture in it.
  5. Let the loaf sit for about 15 minutes for the cornmeal to soak up some moisture. 
  6. While the loaf is resting, preheat the oven to 350 degrees.
  7. Top the loaf with the remaining 1/4 cup of barbecue sauce.
  8. Bake for about an hour, until a toothpick comes out clean.
  9. Let the loaf sit for a few minutes to firm up prior to serving. 
  10. Serve with barbecue sauce. You might want to double the barbecue sauce recipe to make sure you have plenty! Enjoy.



Sunday, November 1, 2015

Easy One Pot Pasta

Easy One Pot Pasta

If I'd known making pasta could be this easy - without all the draining/straining mess - I'd have been making pasta this way for years. I don't know if I'll make it the "old way" again...this is easy, quick, and delish! And it makes a TON of food.

Ingredients:

  • 1 12 oz. bag pasta
  • 1 28 oz. can diced tomatoes
  • 4 C vegetable broth
  • 1 medium white onion, sliced
  • 6 garlic cloves, sliced
  • 1 t dried oregano
  • 1/2 C chopped, firmly packed fresh basil
  • 2 C fresh spinach, chopped
  • 1 t salt
  • black pepper to taste
  • 1/4 teaspoon dried crushed red pepper
  • nutritional yeast (optional, in place of Parmesan cheese!)

Preparation:

  1. Place all ingredients except nutritional yeast in a large pot.
  2. Cover and bring to a boil.
  3. Reduce heat and simmer, covered, until pasta is slightly al dente (check the directions on the bag of pasta), stirring every few minutes.
  4. Remove from heat, cover, and let stand for 10 minutes.
  5. Stir just before serving.
  6. Top with nutritional yeast, if desired.
  7. Enjoy!

Thursday, October 1, 2015

Five Powerful Morning Rituals

Five Powerful Morning Rituals

Let me be honest: I am NOT a morning person. I can't stand using an alarm clock - and with or without one, I do not wake up chipper. I'm slow to rise, and slow to get my bearings in the morning. Over the past few years, I've developed a few morning rituals that help me get in gear to face the day. Hopefully, they'll help you too!
  1. Meditate for a few moments. As soon as I am conscious and in that state between being asleep and being fully awake, I allow my mind a few moments of silence. I let my mind wander so long as the thoughts are positive. If I start down a negative path, I redirect my thoughts to the things I am thankful for and the blessings in my life. 
  2. Have a moment of gratitude. I keep a gratitude journal next to my bed. I also have an app on my phone for practicing gratitude, but I prefer to stay away from technology first thing in the morning. I write three things that I am grateful for every day. It's all right if some of them are repeats - the goal is to "get my mind right" for the day!
  3. Set an intention for the day. After I've written in my journal, I think about my agenda for the day and set an intention for what I want to accomplish. Having a clear intention makes all the difference for me. If I don't do this, I tend to feel scattered and unfocused.
  4. Drink lemon water. Once I'm up, I like to drink a glass of room temperature water that includes the juice of one organic lemon. I have a small juicer, so I juice a lemon fresh every morning. The scent is invigorating, and the lemon water is awesome for the body. It flushes toxins, it wakes up your digestive tract, and it boosts your immune system - plus, it's tasty. I used to add a little stevia, but over time I've come to love the bitterness of the lemon.
  5. Have a green smoothie for breakfast - instead of coffee! I quit coffee years ago, not because I don't like it but because for me, coffee is just the vehicle to get sugar and plant-based cream in to my system. I switched to tea (chai is my favorite), and now I wait until mid-morning for a cup of tea. I have a green smoothie to start my day instead. I used to put a lot of fruit in my smoothies, but that is not the best practice. It's better to eat whole fruit and put veggies in your smoothie (Jared has been a great influence on me!). My most recent blend is awesome: a couple of handfuls of spinach, two celery stalks, a handful of cilantro, half an avocado, a little lime, and about half a frozen banana or a few fresh strawberries - all organic, with filtered water as the base. Sometimes I add chia seeds or flax seeds, and sometimes I add maca powder or some veggie protein. But not always! And I've discovered something I never thought I would say: celery is actually quite sweet. My taste buds have adjusted to my new mixtures, and I had no idea that celery had a natural sweetness that is easily detectable - even from scent alone! It's amazing.
These practices have helped me re-engineer my days in a positive way, and I hope they are helpful to you too.

Tuesday, September 1, 2015

Roasted Chickpeas

Roasted Chickpeas

This is a wicked easy appetizer or snack, and they're packed with protein and flavor. I make a big batch (double or triple this recipe) and break in into single servings, ready to grab and go in a snap.

Ingredients:

  • 1 can organic chickpeas
  • 1 T white balsamic vinegar
  • 1 T soy sauce
  • 1 t agave nectar (or other sweetener of choice)
  • 1/8 t sea salt
  • 1/8 t garlic powder
  • 1/8 t cayenne pepper
  • 1/4 t cumin

Preparation:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mix the balsamic vinegar, soy sauce, agave nectar/other sweetener, sea salt, and spices.
  3. Drain and rinse the chickpeas.
  4. Add the chickpeas to the bowl and stir to coat evenly.
  5. Pour the mixture into a glass casserole dish and roast for 30-40 minutes, until all of the liquid is absorbed.
  6. Turn the chickpeas two or three times during cooking.
  7. Enjoy!

Saturday, August 1, 2015

Chocolate Bark with Pumpkin Seeds and Sea Salt

Chocolate Bark with Pumpkin Seeds and Sea Salt

If you want to have something a little sweet and a little savory, this is the perfect snack or dessert! The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey - it has pumpkin seeds and dark chocolate, so it's health food, right? At least that's what I tell myself.

Ingredients:

  • 2 10 oz. bags vegan chocolate chips
  • about 1 t sea salt + more for topping
  • 2 C raw pumpkin seeds

Preparation:

  1. Melt the chocolate in a double boiler or in the microwave.
  2. Mix in salt and pumpkin seeds.
  3. Pour onto a cookie sheet lined with freezer or wax paper. Spread in a thin layer.
  4. Sprinkle the top with sea salt and put in the fridge or freezer to chill.
  5. Break into pieces once it has hardened - you choose the size!
  6. Enjoy! Store in a freezer-safe container in the fridge or freezer to keep fresh.

Wednesday, July 1, 2015

Vegetable and Three Bean Salad

Vegetable and Three Bean Salad

This recipe was inspired by some vegetable salsa my friend Jennifer brought me - it was AMAZING! I made a few modifications - not as much oil and sugar/sugar substitute, different beans and peppers, and walnut oil instead of canola oil. You can adjust the oil and sweetness to suit your tastes. Just a reminder: I used mostly organic ingredients. Use organic when possible!

Ingredients:

Salad:

  • 1 can Northern white beans
  • 1 can chickpeas
  • 1 can red kidney beans
  • 2 C frozen corn
  • 1 roasted red bell pepper (from a jar), chopped
  • 1 large sweet onion, diced
  • 3-4 stalks of celery, chopped
  • 1 yellow bell pepper, chopped
  • 2 small jalapeno peppers, chopped
  • 1 Anaheim pepper, chopped
  • To add before serving (optional):
  • 1 heirloom tomato, chopped
  • 1 large handful of cilantro, chopped

Dressing:

  • 1 cup apple cider vinegar
  • 1/3 cup agave nectar
  • 1/4 cup walnut oil
  • 1 T water
  • 1 t salt
  • 1/2 t black pepper

Preparation:

  1. Mix all salad ingredients in a large bowl.
  2. Mix dressing ingredients in a separate bowl, and whisk to combine.
  3. Pour dressing over salad and allow it to marinate in the fridge for at least a couple of hours before serving.
  4. Stir in chopped tomato and cilantro before serving, if desired.
  5. Enjoy!

Monday, June 1, 2015

Five Ways to Use Basil Essential Oil

Five Ways to Use Basil Essential Oil

Did you know that the essential oils of common kitchen herbs are 50-70 percent more concentrated than the raw herbs? I recently received a bottle of basil essential oil in my monthly order, and it is AMAZING! Most of us have used basil, an aromatic annual herb of the mint family, in our cooking, but the oil from this plant can be used for more than just a great red sauce. Read on for five ways to use this remarkable essential oil.

  1. Diffuse it. Basil essential oil is believed to promote mental alertness and lessen anxious feelings. Diffuse for a feeling of relief at the end of your work day, or diffuse to sharpen focus while studying or reading. You can blend it with lime, bergamot and/or peppermint essential oil and diffuse for an invigorating aroma.
  2. Apply to fatigued muscles or joints. Basil provides restorative benefits to both the mind and body due to its high linalool content, making it an ideal application for sore muscles and joints. If you have sensitive skin, be sure and dilute it with a carrier oil. My favorites are fractionated coconut oil and jojoba oil.
  3. Enhance its restorative benefits by applying to the temples and the back of the neck to reduce tension. Again, dilute for any skin sensitivity.
  4. Ladies, try taking a drop internally to provide soothing support during your menstrual cycle.* Please note that not all oils are created equal - use caution! Make sure you are using a certified pure therapeutic grade oil if you are going to use it internally. I only use one brand, and you are welcome to contact me if you'd like to know what brand I use and why.
  5. Of course, use it in cooking! Add it to your favorite Italian dishes for a refreshing taste. Keep in mind how concentrated it is, though - a little goes a long way!

If you have any questions or want to learn more about using essential oils in your daily life, please contact me.

*Disclaimer: These statements have not been evaluated by the FDA and are not intended to prevent, diagnose, treat, or cure any disease or medical condition.

Sunday, February 1, 2015

Spinach and Mushroom Salad with Pearled Couscous

Spinach and Mushroom Salad with Pearled Couscous

Lately, I've gotten in to salads that combine raw and cooked elements. I got hooked on a salad in Chico, CA that had marinated tofu, brown rice, and quinoa on top of organic greens. SO tasty. This salad may sound a little odd, but it works. Beautifully.

Ingredients:

  • 1 box pearled couscous, cooked according to package directions
  • 1 package organic baby spinach
  • 2 portobello mushroom caps
  • 4-6 cremini mushrooms
  • 1-2 T olive oil
  • 1 t fig balsamic vinegar
  • pinch of dried basil
  • 1/2 white onion
  • 1/2 red pepper
  • slivered almonds, toasted
  • lemon tahini dressing*
  • salt & pepper to taste

Preparation:

  1. Saute the mushrooms in olive oil until tender and darkened. (It will look like you have a ton of mushrooms at first, but don't worry - they will cook down!)
  2. Add fig balsamic vinegar, basil, and salt and pepper to taste.
  3. In a separate pan, saute red peppers and onions in a bit of olive oil.
  4. Cook the pearled couscous according to package directions, and toast the almonds in a dry pan.
  5. To assemble, put baby spinach in the bottom of your bowls. Top with mushrooms, red peppers, and onions.
  6. Sprinkle with toasted almonds, drizzle with lemon tahini dressing, and top with pearled couscous.
  7. Enjoy!

Notes:

*For the lemon tahini dressing, I don't really use a recipe. The ingredients are water, tahini, lemon juice, soy sauce, nutritional yeast, and garlic or garlic powder. I usually mix everything but the water together first, taste test it, adjust, and then add water to thin to desired consistency. Note that if you use raw garlic, use it sparingly - it's much stronger than powdered or granulated garlic!

Thursday, January 1, 2015

Ten Ways to Use Lemon Essential Oil

Organic Lemons

Lemon essential oil is sometimes referred to as "liquid sunshine" - for a good reason! It is one of the most versatile essential oils, it is quite inexpensive, and it is an aromatic powerhouse. It has antiseptic, anti-inflammatory, and mood enhancing properties. Read on for 10 every day uses of lemon essential oil.

  1. Cooking. Add a drop of lemon oil to add flavor to baked goods.
  2. In your water. At home and especially when dining out - never mind adding a slice of lemon that may be teeming with pesticides. Carry your lemon oil with you!
  3. Lemonade. No fresh lemons, no problem. Mix 2 drops of lemon oil, 2 tablespoons of agave nectar, and 2 cups of water.
  4. Air freshener. Put several drops in a squirt bottle with water to use to freshen any room.
  5. Spot cleaner. Use 1-2 drops to remove gum, grease, or oil from surfaces.
  6. Countertops. Add 2-3 drops to water and spray counters to sterilize.
  7. Dish cloths and sponges. Soak your dish cloths and sponges overnight in a bowl of lemon-infused water to disinfect.
  8. Public bathrooms. Rub 1-2 drops on your hands after using a public restroom.
  9. Varicose veins. Rub several drops on varicose veins to improve circulation and decrease pressure on the veins.
  10. Mental clarity and mood. Diffuse in your work or study space to promote a positive mood and enhance cognitive ability.

These are just a few of the many uses for lemon essential oil. To learn more about certified pure therapeutic grade essential oils, please contact me!