just a pinch.

Vegan Asparagus Caesar Salad

One thing that I always have a craving for is caesar salad. Now we alllllll know how unhealthy it is for us, but what if I told you I know a vegan version that is just as delicious if not BETTER than the eggy version? Yes, I know I should have told you to sit down first, hopefully you already were seeing how you are most likely reading this on your computer on a desk/lap of choice. To put another little spin on the famous salad (said to be created by Italian Chef Caesar Cardini in Mexico) I decided to use fresh, bright green asparagus as the main focus. Though I opted for black sesame seeds to garnish (more for color than taste here) I think dark green toasted pepitas would be another perfect choice for this salad.

Ingredients…

1lb asparagus

1/2 cup raw cashews, soaked for at least 4 hours

5tbsp Lemon juice fresh squeezed

3/4 of a nori sheet

2 evoo

2tbsp tahini

1 garlic clove

1tsp dijon mustard

salt and pepper to taste

1/4-1/2 cup filtered water

1-2tsp coconut oil or evoo

Directions…

Rinse soaked cashews and wash the asparagus and cut the woody ends off.

With a vegetable peeler, carefully peel the stalks into as many ribbons as possible. The unpeeled portions you can chop up and set aside.

In a blender combine the cashews, lemon juice, oil, tahini, garlic, mustard, salt, pepper and 1/4 up of water and blend until sooth.

Chop or crumple 2/3 of the nori sheet and blend again until combined. Taste and adjust seasoning as needed.

Can be store for up to 1 week.

In a pan over medium heat, add 1-2 tsp of oil. Add chopped left over pieces first and toss with the tongs for 2-3 minutes. Then add the peeled ribbons and toss constantly with tongs for 1-2 minutes until vibrant green and slightly softened. Toss with desired amount of dressing and serve. Garnish with toasted pumpkin seeds or black sesame seeds and a good crack of black pepper.

Beauty Post!

If you’re an avid follower you know I don’t normally never post about beauty products, so if I’m posting you better be reading! Being a gal who likes her organic…everything, why not start looking into organic beauty products as well? I mean we are basically absorbing them when we lather our pores every morning and evening, might as well be doing it organically, am I right?

Well here is a brand I just ordered from, Sally B’s. I am honestly never satisfied with the lip glosses I buy so I normally just opt for chap stick (oh, hello boring!). Browsing through the website I noticed B Glossy Lip Gloss and decided to give Primrose a run for her money. The lip glosses are all made with 95% organic ingredients and there are no chemical preservatives to stand in the way of your natural beauty, so naturally…I had to purchase it!

I’ve been doing some research on mud masks. I used to buy the one in the packets that they sell at your local drug store on the metal hanging clips in the middle of the aisle…please tell me you know what I’m talking about. Like these…but I’ve never used this brand in particular so don’t quote me on this one. Anyway, most of them have some horribly ingredients in them that I wouldn’t recommend lathering on your face. Sally B to the rescue! Her B Green Mud Mask is a skin brightener, cleanser, pore refiner AND a circulation improver! Whoa! You won’t get that from those plastic packets. I will keep you posted on my latest splurges when they arrive. I mean who doesn’t love to have a great excuse for a ladies night with your favorite gals, magazines and mud masks. Maybe a glass of vino…shhhhh…

Artichoke Hummus

Artichokes are one of my favorite veggies out there!! I would put hummus in quotes, but I don’t want to start annoying you with quoting all of my blog headings. The only thing that doesn’t truly make this hummus is the fact that it doesn’t contain chickpeas, or any peas/beans for that matter. Which, you’ve guessed it, makes it easier for you to digest! I shamefully admit that I used jarred artichokes for this recipe, though I guess it’s better than canned. You should definitely wander over to the freezer aisle to see if there are any that you can thaw out ahead of time, my grocery store apparently isn’t ready to add artichokes to it’s freezer aisle. Until then I will continue on with the jarred ones on lazy days and cook my own on not so lazy days. Either way this recipe is perfect! Great on an open face sandwich topped with avocado or for a crudite plater full of colorful veggies!

Ingredients…

1 jar of artichoke hearts, drained

1-2 lemons, to taste, I like my hummus pretty lemony

2 tbsp nutritional yeast (great protein and vitamin B for you vegetarians/vegans)

3 tbsp organic tahini

celtic sea salt, to taste

freshly cracked black pepper, to taste

1 garlic clove (or more if you wish)

Directions…

Toss everything in your blender (this is where you wish you had a Vitamix…INVEST!) and blend up well. You might need a tablespoon or so of FILTERED water, but don’t add too much because you want it to stay nice and thick like a “true” hummus would. Feel free to top yours off like mine with green scallion, chili flakes and freshly cracked black pepper.

Raw Cauliflower “Mashed Potatoes”

I’m just going to start off by saying this is not mashed potatoes, hence the fact that mashed potatoes is in quotes. And may I add that if you are mashed potato aficionado that you might as well skip over this recipe and go on to my next. For those of you, like myself, who consider yourself to be a health nut in dire need of something to replace those not SO good for you mashed potatoes then you should definitely give this recipe a try. Oh, and you must love cauliflower! This recipe is from Kimberly Snyder’s website, who is a true inspiration to me and is actually the reason I am going back to school to be a Health Coach, but lets net get off subject here. I thought this was DELICIOUS! Especially with a good dash of hot sauce, paprika or chili flakes. I love adding a kick of spice to just about anything I eat. Top it off with a course crack of fresh black pepper and I’m telling you, you’ll be adding this to your recipe book!

Ingredients…

3 cups chopped cauliflower florets

1/4cup raw pine nuts

1 tbsp cold pressed olive oil

1 tbsp cold filtered water

3/4 tsp celtic sea salt

1/2 clove garlic, chopped

black pepper, to top

paprika, cayenne, chili flakes and or hot sauce optional

directions…

Blend all the ingredients until the mixture becomes smooth and fluffy, like real mashed potatoes. Be sure the garlic is mixed well throughout, no one really wants to bite on a chunk of garlic. Top off with a course grind of black pepper and feel free to add any spicy seasoning to kick it up a notch!

Raw Kale & Quinoa Bowl

Though this is a new post for me this is definitely not a new recipe. I’ve made this a handful of times before and I knew I had to post it for all of you to try. My good friend (Chef) Neil told me about this very nutritious meal, it’s actually one his wife Katie has perfected as well! Kale, especially in it’s raw state, is one of the most nutritious greens you can eat and we all know how good quinoa is for us by now. Adding the warm quinoa on top of the kale wilts it a bit so it’s not so hard for those who are new to raw kale to try it out. The raw salsa and avocado add the perfect amount of acidity, flavor and fat to make it a well rounded, delicious dinner. No need for me to post a recipe for this beauty! All you need is….

-organic kale (washed and chopped)

-organic quinoa (soaked over night, rinsed and cooked according to directions)

-homemade salsa or organic salsa

-organic ripe avocado (diced)

Pile everything in a bowl in that order and wah-lah!, the easiest (and probably the healthiest) dinner you’ve prepared in weeks!

Edamame Pâté Sandwich

Yes, even vegetarians can have pâté! And you thought we were missing out. For those of us who have no idea what I’m talking about, pâté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients. The grind can be either smooth and creamy or on the chunky side and it can be served hot or cold. There are countless variations but in today’s recipe we are taking the vegetarian Japanese-Inspired route with soy beans. For more than 2,000 years, edamame has been a Japanese mainstay. Pureed with other Japanese staples: green onion, citrus, walnuts and mint, this unique pâté is sure to please even the ‘meat’-etarians in the family. Then again, if edamame isn’t quite your thing go ahead and give peas a try and don’t forget to message me and let me know how it turns out!

Ingredients…

1 1/4 cup frozen shelled edamame, thawed

1/2 cup walnuts (soaked overnight for easier digestion)

1/3 cup mint leaves, packed

1 green onion, chopped

salt and pepper to taste

3 tbsp fresh lemon juice (about 1 whole juicy lemon)

8 slices of your favorite whole grain bread (GF would be delicious as well)

2 cups greens (like arugula or watercress)

4 roasted red peppers

1-2 small cucumbers, thinly sliced

Directions…

Puree edamame, walnuts, mint, green onion, salt, pepper and lemon juice in a food processor until finely chopped. With motor running, add about 3 tbsp of filtered water, or until desired consistency is achieved.

Spread each of the 4 bread slices with 1/3 cup pâté. Add arugula, roasted red pepper and cucumbers to each. Top with remaining bread slices.

*If you, like me, like things on the spicy side don’t be shy and go ahead and spice up your pâté with chili flakes.

Drunken Black Bean Soup

Now that the cold weather is back, I think we are all in need of a little warming up. There is nothing more comforting than having a nice big bowl of hot soup, sitting next to your honey on the couch and watching a movie on a damp, cold, and rainy evening. I LOVE black bean soup because it’s so hearty and filling! As far as toppings go you really can’t go wrong, just think of anything that you’d pile up on your tacos…avocado, salsa, jalapeno, raw red onions, fresh cilantro, and the list goes on. I’m sure we all know the only reason this would be called drunken is because it calls for your favorite bottle of beer to be poured in to “hop” it up with a little flavor. There are some really delicious Gluten Free beers out there so you can definitely make it a gluten free dish or by all means grab a bottle of your favorite brew and start cooking!

Ingredients:

Olive oil (or grapeseed oil)

1 large poblano pepper, seeded and chopped

2 cloves garlic, minced

1 large red onion, chopped (1/3 cup reserved for garnish, optional)

1-2 tsp ground cumin

2 15oz cans black beans, drained and rinsed (I always like to cook my own beans, if you do the same just use the equivalent)

1 12oz bottle lager beer (here is where you can mix it up a bit with your favorite kind)

2 jalapenos, seeded, chopped (save a tablespoon or so for garnish, optional)

1/2 cup fresh cilantro leaves (plus more for garnish, optional)

2 tbsp fresh lime juice (plus lime wedges for garnish, optional)

Directions…

Heat about 2 tablespoons of oil in a large saucepan over medium high heat (I used my dutch oven). Add the poblano, jalapeno, garlic, salt and pepper and all except the 1/3 cup of the chopped red onion you may have reserved for garnish. Cook, stirring occasionally, until tender, about 10 minutes; stir in the cumin.

Add beans, beer  and 1/2 cup water to the saucepan. Mash some of the beans with a potato masher and bring the soup to a boil . Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes or so.

Meanwhile get all your fixings ready to pile on top of the soup. This is also great to serve with tortilla chips for scooping up the soup like a spoon!

Ladle the soup into bowls, top off with your favorite toppings, cozy up on the couch and enjoy. Cheers!

Vegan Quinoa Stuffed Peppers

I must say, I am becoming quite the vegetarian! I’ve actually been a great pretty good vegan, not to toot my own horn or anything, but it isn’t a very easy transition. Especially for a Personal Chef, who for the most part has to cater to her clients needs and wants. I think the hardest thing for me to cut out as a vegan is dairy, ugh, okay fish is really hard too. I mean I never really desire anything creamy or covered in a layer of cheese but I do love my fair share of fresh parmesean. Even goat cheese I used in a LOT of my recipes. It’s also hard to transition when you offer to still cook for clients who aren’t vegetarians. Anyway, before I veer too far off subject let me share with you the newest addition to my vegan collection. 

These stuffed peppers are SO easy to make. You can even prep them the night before and toss them in the frig with cooking instructions in hopes that your roomie (or significant other) gets home before you to pop them in the oven. Feel free to play around with your own assortment of veggies.

Ingredients: (recipes adapted from Kimberly Snyder)
6 bell peppers (red, orange or yellow)

1 medium white onion, diced

2 celery stalks, diced

2 carrots, diced

2 cups broccoli florets

1 cup minced basil

3 cups spinach, chopped well

1 jalapeno, seeded, minced

3 garlic cloves, minced

2 tbsp low-sodium tamari

salt and pepper to taste

1 cup dry quinoa (soaked over night, rinsed well before using)

2 cups water (or low sodium vegetable stock/broth)

coconut oil

Instructions…

Make an incision at the rounded top of each pepper, about 1 to 1/2 inches from the stem. Cut all around the stem in an even circle. Then pull out the stem and the seeds. Discard the stem and reserve the pepper tops to chop and add to the filling. Clean out the inside of the pepper and discard of any seeds.

Bring water to a boil in medium size sauce pan. Add the quinoa and simmer, covered, until cooked (about 12-15 minutes). Strain quinoa and reserve.

In your largest saute pan over medium heat, add 1-2 tbsp of coconut oil. Add garlic and gently cook. Then add the onions, and stir until the onions become translucent. Add the broccoli, spinach, carrot and chopped pepper tops and gently cook for a few minutes. Add the basil, tamari, sea salt and pepper to taste. Add the cooked quinoa and stir everything together real well.

Adjust the seasoning to your taste. The mixture should be slightly saltier than your taste, as the seasoning with be less concentrated when we stuff the plain bell peppers. Once you are satisfied with your filling, spoon it into each pepper, right up to the top.

Place the peppers tightly together in a glass baking dish so they remain upright. Bake at 350 degrees F for 45 minutes. Garnish with fresh basil just before serving.

Cod Fish Cakes

I swear I would be a vegetarian if it wasn’t for fish, though I am slowly weaning myself off of this animal protein as well. These cakes are delicious, clean and easy to make. They are also quite nutritious. Remember the zucchini hummus from my previous post? Well, I put that to work here as well. It goes perfectly with this pan seared cod cake. You can also pair it with a small salad and lemon wedges or maybe an array of roasted veggies if you prefer. Honestly, whatever suits your fancy, either way these cakes are delicious!

Ingredients

1 lb cod fillets (or other white fish)

salt and pepper to taste

tiniest pinch of nutmeg

1 egg white

1 1/2 tbsp corn starch

1/2 - 1 cup ice-cold milk (can substitute unsweetened almond milk if necessary)

1 tbsp finely chopped chives (more for garnish)

olive oil for pan searing

Directions

Pat the fillets dry with a towel and cut into chunks. Combine the fish, salt, pepper, nutmeg, egg white and corn starch into a food processor and process until blended. On low speed continue processing while adding milk through the chute. Add milk until the mixture has a texture of a moist paste, suing as much milk as it can absorb without becoming too runny. Add the chives and process to mix. Place the mixture into a bowl.

Heat oil in a medium pan over medium-high heat. Using your hands, form the mixture into slightly flattened balls (about 3 inches wide) and add them to the pan. Fry the cakes until golden brown, about 4 minutes per side. Once you decide how you’d like to serve them, serve them up and enjoy!

Baked Sweet Potatoes with Zucchini “Hummus”

Yes, I am back again with the sweet potato fries. What can I say, everyone loves them! This is one sweet potato worth of fries, so of course for me it was a single serving. This time around I’m pairing them with another crowd favorite, zucchini “hummus.” The only reason for the parenthesis is because my hummus is a lighter, easier to digest version with NO chickpeas. Gasp! I guarantee you won’t miss them though, because everyone who tries it is stunned at the fact that it doesn’t contain chickpeas! Try it out for yourself, even use it as a salad dressing if thicker dressings like ranch and thousand island are your thing!

Ingredients:

For fries…

1 sweet potato

1 tbsp herbs de provence

salt and pepper to taste

drizzle of olive oil

zucchini hummus…

2 zucchinis, chopped

2/3 cup raw tahini

2 tbsp nutritional yeast

1/2 cup fresh lemon juice

3 garlic cloves, chopped

2 1/2 tsp celtic sea salt

Directions

for sweet potatoes…

Preheat oven to 400 degrees F. Peel sweet potato and cut into fries. Toss with salt, pepper, herb de provence and oil. Bake for 30-40 minutes or until desired crispiness.

for zucchini hummus…

Blend all ingredients together in a blender until smooth.

**Feel free to add a little spice by adding jalapeno, hot smoke paprika, cayenne pepper or a couple shakes of your favorite hot sauce