Roasted Root Vegetable Salad with Lemon + Parsley

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Roasted Root Vegetable Salad with Lemon + Parsley // vegan, gluten free, paleo

Ingredients:

  • 1 lb parsnips
  • 1 lb carrots
  • 1-2 tbsp coconut oil
  • Salt and pepper
  • Juice of 1/2 a lemon
  • 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375. Wash parsnips and carrots (scrub well or peel if not organic). Toss vegetables with melted coconut oil and sprinkle with salt and pepper.

2. Roast until golden and you can easily poke a fork through veggies. If your parsnips are on the bigger side, they may take a little bit longer than the carrots.

3. Chop veggies into bite sized pieces. Add to a serving bowl, toss with lemon juice and stir in parsley. Add salt and pepper to taste and serve!

Notes:

- You could probably chop up the carrots and parsnips before roasting, but I find it's easier to just roast 'em whole!

- Try this with any mix of root veggies: sweet potato, beet, turnip, rutabega, the possibilities are endless!

Crunchy Quinoa Salad with Peanut Ginger Sauce

Quinoa salads are my favorite for sharing at parties, BBQs and family gatherings. They are easy to make, totally adaptable, and packed with clean vegetarian protein.

I developed with recipe last year for my family's Memorial Day BBQ in Maine and it was a HUGE hit! Like most of my recipes, this is more a formula so feel free to swap the raw veggies for whatever you have on hand.

Crunchy Quinoa Salad with Peanut Ginger Sauce // vegan, gluten free

Ingredients:

- 2 cups dry quinoa
- 1-2 cups shredded red cabbage, depending on how much crunch you like - 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup all natural peanut butter (or sunflower seed butter)
- 4 teaspoons freshly grated ginger
- 6 tablespoon soy sauce, gluten-free if desired
- 1 tablespoon maple syrup or honey
- 3 tablespoon rice wine vinegar
- 2 teaspoon sesame oil
- 1 large sweet potato, baked
- 2/3 cup water
- lime juice

Instructions:

  1. Prep your veggies: Bake the sweet potato (either in oven or microwave). Chop cabbage, red bell pepper, cilantro, and green onions. Tip: If you are short on time, buy pre- shredded/pre-chopped veggies! You can also do this the day or night before.

  2. Cook the quinoa: Rinse your quinoa (important step, don’t skip this!) and then cook according to package instructions. Set aside to cool.

  3. Make the Peanut Ginger Sauce: Add peanut butter, ginger, soy sauce, honey, vinegar, sesame oil, and baked sweet potato to your food processor or blender and blend until combined. Add water to thin out (you may need a little more or a little less depending on how large your sweet potato is).

  4. Mix it all up: In a large bowl combine veggies and cooked quinoa. Add in the Peanut Ginger Sauce and mix until everything is coated. Garnish with more cilantro and fresh lime.

 

Yum! I think I may just have to make this again this year... I don't think anyone will mind :)

Need more inspiration for your first big summer BBQ? Check out this post for 5 healthy crowd-pleasing recipes!

Sweet and Simple Asian Slaw (no mayo!)

Hi everyone - I hope you had a wonderful 4th of July weekend!  Today I'm bringing you a sweet and amazingly simple Asian slaw for #meatlessmonday.  This one is vegan, gluten free, and contains NO MAYO (no vegan mayo either!). 

My secret ingredient for slaw without dairy or eggs? ALMOND BUTTER.  Last week you saw it get whipped into a frothy milk, and today we'll be using it to create a creamy dressing for our slaw.

While this slaw is not a meal in itself, you can easily make it a meal by adding in some protein - perhaps some cooked quinoa, cubed tofu or tempeh, or other protein of your choice.   I love this recipe because the slaw actually gets BETTER if it sits in the fridge for a day or two, making it the perfect dish to whip up at the beginning of the week.

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Sweet and Simple Asian Slaw // vegan, gluten free, refined sugar free, raw

For the slaw:

- 4 cups shredded Napa cabbage (about 1/2 head)

- 2 cups shredded carrots

- 2 tbsp sesame seeds

For the dressing:

- 3 tbsp almond butter

- 2 tbsp honey or maple syrup

- 1 tbsp apple cider vinegar

- juice of 1 lime (~3 tbsp)

- 1/2 tbsp tamari (or soy sauce)

- 2 tbsp water

- 2 tsp siracha (optional)

1. Make the dressing: Add all dressing ingredients (almond butter through water) to your blender or food processor and process until smooth and creamy.  Add siracha to taste. 

2. Mix it up: Add shredded cabbage and carrots to a large bowl.  Toss with the dressing until veggies are completely coated.  Mix in sesame seeds.  Serve or store in the fridge. 

Note: If you are looking to make this recipe nut-free or sans-almonds, I suggest substituting tahini  (sesame seed butter) or sunflower seed butter for the almond butter.  If you go the sunflower seed butter route, check your ingredients first - many sunflower seed butters have added sugar and if this is the case, omit the sweetener noted above.  

 

What's your favorite dish to make at the beginning of the week?  I hope you enjoy this one!

Carrot Cake Breakfast Bowl with Chai Granola

Are you a cereal lover?  I AM.   This bowl is my healtified version of cereal, complete with a full serving of vegetables!  A breakfast that tastes great AND makes you feel great?  That's a win-win in my book.

In this recipe, I used a homemade vegan + paleo chai granola (which is the bomb on it's own, btw).  You can easily sub store bought granola, but I do recommend checking out the ingredients before you buy.  Granola is marketed as a "health food," but many varieties sneakily contain tons of added sugar and weird ingredients.  I personally like Purely Elizabeth and Hu Kitchen (available in NYC), but many "paleo" granolas are also good because they usually are low in sugar and processed ingredients. 

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Carrot Cake Breakfast Bowl (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 1 cup shredded carrots

- 1/2 cup Chai Granola (recipe below)

- 1/2 cup almond milk (or non dairy milk of choice)

- dash of cinnamon (optional)

Assemble your breakfast bowl:  Add the shredded carrots to your bowl, creating a "nest" for the granola.  Fill the nest with granola.  Pour almond milk over the whole thing, top with cinnamon, and enjoy!

Chai Granola (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 2 small ripe bananas

- 1 tsp pure vanilla extract

- 2 TBSP coconut oil

- 2 tsp chai spice (you can buy this pre made or make your own)

- 2 cups nuts of choice (I used half almonds and half cashews)

- 3/4 cup seeds (I used 1/4 cup of each hemp, chia, and pumpkin seeds)

- 1/2 cup coconut flakes

- 1 cup shredded carrot

Preheat oven to 300 and line a baking sheet with parchment paper.  Combine the first four ingredients in your blender or food processor.  Add all other ingredients (nuts through carrots) in a large bowl and mix well.  Pour the mixture from the blender over the nut mixture and stir until all ingredients are evenly coated.  Spread mixture onto the lined baking sheet and cook for about 30-40 minutes, stirring occasionally.  Turn oven off and let granola cool in the warm oven.  

NOTE: Cooking time will greatly depend on the wetness of your mix (from the shredded carrots and bananas).  Keep an eye on it while cooking.  It should be starting to brown and crunchy when you turn off the oven. 

 

You know I love bowls, and this creation is my new favorite.  I can't wait to try it with different shredded veggies - I bet beets, sweet potato, and zucchini would be awesome as well (zucchini bread breakfast bowl? YES!).   What sort of treat would you like to see recreated in breakfast form?  Let me know in the comments below!

PS.  If you liked this recipe, I know you'd love my Carrot Cake Smoothie.  

Carrot Cake Smoothie + April Newsletter

Hi everyone!

Those who know me know I LOVE smoothies.  In my mind, there's not much that can beat a good homemade smoothie - sweet, creamy, and nutrient dense.  Unlike bottled or purchased smoothies that are often packed with strange ingredients and added sugars, homemade smoothies are 100% customizable and can be the perfect healthy indulgence.  

Except for during the winter months, I usually have a smoothie for breakfast.  They are quick to make and an easy way to get fruit, veggies, protein, and healthy fats in a portable form.  I LOVE to eat my smoothies with a spoon, which makes the health drink feel indulgent, almost like a bowl of ice cream.  Since the weather is warming up, I'm excited to get back on my smoothie game!

My favorite blend of the moment combines the natural sweetness of carrots and bananas with the richness of almond butter and warmth of cinnamon for an absolutely delicious spring morning treat.  Maca gives you a little boost of energy and the protein means this smoothie will keep you full for hours.  Seriously, this drink is the bomb!  And so so so easy to make - just a few seconds in a blender and you are done.

Carrot Cake Smoothie - Vegan, Gluten Free, Refined Sugar Free, Soy Free

Ingredients:

- 1 cup unsweetened vanilla almond milk

- 1/4 cup carrot juice (if you have a high powered blender you can substitute a handful of chopped raw carrots)

- 1 ripe banana

- 1 tsp maca

- 1 TBSP almond butter

- dash of cinnamon

- 1 scoop plain or vanilla protein powder or 1 TBSP hemp seeds (optional)

Instructions:

Add all ingredients to your blender and let it go until smooth. Drink and enjoy!

Expect many more smoothie recipes in the coming month (not only because it is getting warmer out, but also because I just got a Vitamix!!). 

A quick reminder - if you have not done so already, sign up for my monthly newsletter!  In each issue I will include tips, tricks, and easy plant-based recipes.  I will also be sharing exclusive invites to my upcoming events and special promotions for my newsletter subscribers.  I'm bursting with excitement for all the great things planned for April!! Click here to sign up!