I served these spiced lentil burgers wrapped in rainbow chard leaves, with feta and thin slices of bell pepper and tomato. The seasoning lends itself nicely to multiple flavor palettes, so these burgers are pretty versatile. I’m not sure how well they would hold up on a bun, they are a bit crumbly. I am freezing some burgers to see if that helps at all! We had eggplant fries on the side, from a recipe taken from use real butter (they were DELICIOUS).
3 cups cooked red lentils
1 cup cooked quinoa
1 cup chopped carrots
2 garlic cloves, smashed
2 tsbp chopped cilantro
2 tbsp chopped sun dried tomatoes
1 tbsp cumin
salt to taste
1 tsp turmeric
1/4 cup nutritional yeast
In a small cast iron, heat 1 tbsp of olive oil, and add all the ingredients except the lentils, quinoa, and nutritional yeast. Saute until the carrots are soft, and then transfer to a food processor and pulse until fairly smooth. In a large bowl, combine all ingredients, mash with a fork, form in patties, and grill in the same pan you used for the carrots (extra spice action!). Recipe yields 6-8 burgers, depending on the size. To freeze left overs, place uncooked patties on a pan or plate covered in wax paper and set in the freezer for an hour or 2. Then wrap individual burgers in plastic wrap, and seal in a ziploc!
Figs, Gorgonzola, prosciutto, olive oil and balsamic vinegar. BEST PIZZA EVER!
We are moving, and I’m refusing to go grocery shopping until we get into the new place. In fact, I’m trying to clean out as much of our food as possible. Enter this morning’s delicious breakfast! These would be really great to serve as finger sandwiches at a party as well. Sweet and savory, this would work for any meal AND I made it with entirely local foods (brownie points)!
The recipe is simple. Start with bread (duh). I used Big Sky‘s english muffin bread. Spread honey, I recommend raw, on the bottom slice, layer of sharp cheddar, layer of green apple slice, layer of cheddar, grill in a butter cast iron. So good, not even Nermal could resist.
Nermal Tested, Nermal Approved
3 cups flour
1/2 cup white sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 cup milk
1 egg, beaten
1 cup chopped peeled green apple
1/2 cup shredded or finely chopped cheddar cheese
1 tbsp fresh thyme
Preheat oven to 400 degrees, and grease a large baking sheet.
In a large bowl, mix all the dry ingredients. Cut in the butter until mixture is crumbly. Add milk and beaten egg at once, and mix until incorporated. Turn out the dough onto a lightly floured surface. Knead the dough a few times, adding in more flour if the dough is too wet and sticky. Fold the apples, cheddar and thyme into the dough, knead a few more times, and roll or pat out into a rectangle or circle that is about 1/2 inch thick. Slice into whatever magical shape you decide, and bake for 10-15 minutes, until the tops are golden brown.
These scones were a great accompaniment to the completely amazing lamb stew I had in the crock pot all day long (sweet ‘taters, carrots, parsnips, garlic, onion, red wine, lots of fresh thyme and rosemary, let it cook all day, done). If you want a completely savory scone, I would half the sugar in the recipe. I used a very sharp, raw cheddar, which was enough to overtake the sweetness in the bites that had cheddar, but the scones were still sweet in the just appley bites. So baaaassssiiiicccallllly it was like 2 scones in one.
I’ve got to say first off, I don’t know what the hell I was thinking. My friend Jenn does a 40 days of yoga program through her yoga studio every year, and part of that program includes a 3 day fruit cleanse. I guess after seeing her breeze through it for the last couple of years, I thought I could make it through as well, only with the addition of vegetables. Easy right? Soup, smoothies, dressing-less salads, boom.
Not so much.
Maybe I was ill prepared. Maybe my palette loves flavour variation, or maybe I’m just too broke to be buying that much fruit, but by 4:45 this afternoon, I was only clocking in about 400 calories. Not enough on any day, but especially not after doing a calorie torching bar sculpt class. I found myself sitting in my car, splitting headache, feeling like complete poo, so I caved, devouring a Kashi granola bar. My energy continued to drop quickly, until I was curled up in bed with emergen-c and a bag of candied nuts, trying to restore my blood sugar levels. Needless to say, I can’t survive like this!
Tomorrow, it’ll be the cleanse remix. I think I’ll stick to mainly fruits and veggies, but allow myself meatless proteins and whole grains, to keep myself from keeling over at work.
These delicious pancakes are filling and good for you. They clock in at only about 300 calories and 3.5g of fat per serving, including toppings, and this recipe feeds two. Enjoy!
1/3 cup rolled oats
2/3 cup nonfat buttermilk
1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking powder
1/2 tsp cinnamon
1 tbsp sugar
1/3 cup almond milk
In a small bowl, soak the oats in the buttermilk for 10 minutes. Combine the remaining ingredients in a medium sized bowl, and add the oats and buttermilk. Cook on a lightly greased griddle. I topped these pancakes with berries warmed with lemon juice and maple syrup. Ah-mazing brunch on a rainy Sunday.
A new raw restaurant opened last week in Portland, and I obviously had to try it out! Roost is fantastic! The menu is based on what is available locally, so it changes frequently. The salad last week was heirloom tomatoes over mesclun mix with cashew ricotta and a basil vinaigrette. I was just there for juice but it sounded delicious soooooo….I bought lunch too. The salad was so amazing. The tomatoes were perfect, and the combo of the ricotta and basil vinaigrette were both tasty AND filling. A lot of the juice options involve kombucha from UFF (also based in Portland), which I was psyched about, because I have a minor obsession with kombucha. The Crystal Lemon is the perfect cool refreshment for summer, combining cucumber apple lemon juice with kombucha or prosecco (if I had not been working, I would have been all over that!). On top of being delicious, and good for for you, the menu is super reasonably priced, and the space is super inviting. Check out the site here, and go get some delicious, organic, healthy grub!
This is my favorite frozen treat to have instead of ice cream. I might even like it better, and I like ice cream ALOT. I keep a bag of wild Maine blueberries in the freezer, mix handful of those with some granola, maybe a few chocolate chips, and top with whipped cream (I love the sugar free whipped cream from Whole Foods). So good, so much better for you than ice cream.
Late summer brings one of my most favorite things: heirloom tomatoes. Farmer’s markets are full of delicious heirloom tomatoes in bright yellows, greens, purples and reds. I eat them just sliced with salt, but they are delicious cooked as well. I had a bottle of a dessert wine from Spain that was too sweet for me to drink, but lended a really great flavor to the tomatoes. To balance the sweetness of the wine, I added green olives, but would have preferred capers if they had been on hand.
In a large pan heat 1 tbsp olive oil and 2 cups of red wine over medium heat. Add 3 garlic cloves, 3 tomatoes cut into 1/8′s (wedge form), and 1/4 cup of halved green olives. Simmer for at least 15 minutes, longer if that makes your dinner timing work out better! Salt and pepper to your taste. Serve over pasta with cottage cheese.
These cupcakes were one big hot mess, resulting from a combination of a request for “odd” cupcakes, a pantry full of running out ingredients, and my complete lack of ability to make buttercream frosting. They ended up tasting pretty good, definitely a little crumbly (uh, maybe more like gritty) from the gluten free baking mix, and I think would have been totally bad-a if I had all the original ingredients on hand. Did I mention that whiskey was involved?
1 cup flour
1 1/2 cups Red Mills Gluten Free Baking Mix (or skip this and use all flour. yeah, preferably that option)
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup coconut oil (or butter)
1 cup mashed beets (about 3 small-medium beets)
1 1/2 cups sugar
1 1/4 cups milk
Prep the beets ahead of time by boiling them until tender, letting them cool, removing the skins, and mashing them with a fork or in a food processor. Heat oven to 375 degrees. Beat the coconut oil, or butter, 30 seconds. Add the beets and sugar, and beet until well incorporated. Add the remaining ingredients, and mix well. Bake in greased or lined cupcake pan for 15 minutes. The baking time may need to be adjusted if you use all regular flour.
This is a “glaze” or a “frosting” in the loosest sense of the word. It is also extremely messy, so proceed with caution. Or better yet, get a better frosting recipe. Hey, I tried.
1 cup blueberries
1 stick butter
1/2 cup sugar
Blend all the ingredients in a food processor until as smooth as you can get it. Transfer into a plastic baggie, cut of the tip one corner, and squeeze GENTLY over the cupcakes. It’s an explosion of blueberry juice and butter, and it’s delicious and ridiculously messy.