Posts Tagged“recipes”

Banana chocolate oatmeal

Because if you can’t have chocolate for breakfast at Easter, when can you? – 2 cups water – 1 cup gluten-free organic oatmeal – 1 tablespoon of natural almond or peanut butter – 1 teaspoon of agave or mapple syrup (optional – I find it sweet enough without it) – 1 or 2 bananas, depending on the size – 2 “strips” of 70% or higher organic dark chocolate, roughly chopped Bring 2 cups of water to a boil in a small pot Cook 1 cup of oatmeal on medium heat for about 5 minutes, until the water starts evaporating (Some…

Portobello mushroom melt

This is the easy yet fancy sort of breakfast that you make when you just start sleeping over at your lover’s house. The kind where you wake up before him, quietly pad to the bathroom to remove the mascara residue from under your eyes, brush your teeth and fix your hair (the old “I woke up like this” routine). Then you make this breakfast with some French pressed coffee and fresh juice, and you’ll have made your impression. POTATO HASH – 2 sweet or russet potatoes – 1 red bell pepper – 1/2 yellow onion – 2 tablespoons olive oil…

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A little story to preface why I made my own granola and cereal this weekend. Matt: “How much was your organic gluten-free granola thing from the health food store?” Me: “Uh, 10 bucks I think” Matt: “…So if you buy that every week you’ll have spent over $550 on granola this year.” Me: “!!!!” Oh hells no. That’s a few outfits at Club Monaco right there. So this weekend’s project was to make my own. It was very easy, it is very delicious, it’s healthier than store-bought, and baking it makes the house smell good so triple bonus right there…

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This beautiful dish can be served warm for dinner or cold for lunch. A multitasking salad for multitasking ladies! Or gents. Feel free to add or change up the veggies. An original recipe created by Matt. – 1 cup quinoa – 7 medium sized beets – 1 leek, chopped – 1 zucchini, chopped – 3 – 4 shallots – 2 cups organic vegetable broth – 2 teaspoons of thyme – 1 teaspoon of oregano – 1 teaspoon of apple cider vinegar – 2 teaspoons of agave – Handful of pecans, rough chopped – Sea salt and fresh ground pepper, to…

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This dish can be served warm for dinner or cold as a salad; either way it’s amazing. We adapted it from Plenty: Vibrant Recipes from London’s Ottolenghi. – 1/2 cup rice vinegar – 1 tbsp of agave – 1/2 tsp of sea salt – 2 garlic cloves, crushed – 1/2 fresh red chile, finely chopped (remove seeds or it will be way too spicy) – 1 tsp toasted sesame oil – Grated zest and juice of 1 lime – 1 cup sunflower oil – 1 tbsp organic tahini – 2 egglplants, cut into 3/4 inch dice – 1 pack of brown…

Vegan Gluten-Free Banana Pecan Pancakes

During the first few days of the 21-day detox it’s normal to feel very irritable, down, and sort of pissed off that you can’t indulge in the treats that you usually would be consuming, especially on the weekends. This is OK – your body may be craving processed sugar and caffeine and without it you can be moody (read b*$chy).  So I recommend making a nice Sunday brunch to help get over the hump. Vegan and gluten-free doesn’t mean pancake-free! Here’s a recipe from Fran Costigan via Crazy Sexy Kitchen. You’ll need three things from the health food store that…