Chamomile Coffee Muffins (Gluten & Dairy Free)

Okay, wow. These are great. I mean, so great that my dearest and pickiest friends and family love them. From foodies, to purists, to frozen food lovers - everyone loves these muffins. If you've been around me at all this past month, chances are you've either sampled or heard me gush about these guys. They are friendly to almost any kind of diet out there (paleo, plant based, vegan, omnivore) while satisfying like a dessert and mini-meal all at once. And the best part is: every ingredient is healthy and gluten/dairy free with minimal natural sweetener.

I found this recipe on The Vanilla Bean Blog here and have been making them every week since. They don't last long. They're great for any mealtime or food on-the-go. And if you love them, the foundational ingredients can be used to make any kind of muffin you desire. Replace chamomile, coffee, and cocoa nibs with banana and walnuts, or orange zest and cranberries, or vanilla and strawberries. Let me know if you try any other flavor combinations, I would love to hear your ideas.

INGREDIENTS makes 12 large or 18 medium muffins

almond flour (4 cups)

chamomile (4 T) this usually comes to 8 teabags worth

baking soda (1 t) aluminum and gluten free variety

salt (1 t)

cocoa nibs (4 T)

eggs (4)

vanilla (1 t)

honey (1/2 cup)

olive oil (1/2 cup)

brewed coffee (1/2 cup) make sure it's nice a cold

DIRECTIONS

1. Preheat the oven to 350°.
2. In a large bowl, mix all dry ingredients together.
3. In another medium bowl, beat all the wet ingredients together.
4. Add the wet ingredient to the dry and thoroughly combine.
5. Scoop mixture into muffin pan, filling each mold to the top for large muffins. The muffins will rise and billow out over the mold. (I also personally prefer no liner paper and let the muffins bake naked.)
6. Bake for 25-30 minutes or until done (poke with a knife or skewer to check; if it comes out clean, you're good to go).
7. Let cool completely. 

That's it! Enjoy! xo, J

Plum & Avocado Salad

Spring and summer are about salads. Fresh fruits, vegetables and herbs all in crazy mix. Stonefruit is my favorite star of the season, so I am thrilled to find this dish dreamed up and posted by the talented Lena on Food52. I have a few adjustments for my taste (and belly) - dial down the buttery avocado so it just accents the forkful of plums, kick up the garlic to nudge everything in a more savory direction, and drastically reduce the olive oil since I don't need a lot (and it doesn't compromise the integrity of the dish). I also assemble the ingredients in one bowl (laziness) instead of prepping the dressing and avo/plums separately. The lemon and finishing salt really bring the whole medley to life. This has become a summer staple for me this season - breakfast, lunch or dinner.

INGREDIENTS
garlic cloves (2) crushed
cilantro (1/2 cup) 
olive oil (1-2 T) I use just enough to make a nice chunky paste, but feel free to add as much as you want to get more of a dressing consistency 
chili pepper flakes (1/2 t) or more if you like it hot
finishing salt I love Maldon or pink Himalayan
plums (2-3) peeled (a peeler works great) and cubed into small chunks; you want the plums firm enough so they hold their shape, but ripe enough so they develop sweetness; pluots are great as well
avocado (1/2) cubed
lemon (1 small) freshly squeezed



INSTRUCTIONS

1. Mash up the garlic with a little salt, chili pepper, cilantro and olive oil into a chunky paste.
2. Add the plum and avocado chunks, squeeze the lemon juice on top and sprinkle some pinches of salt. 
3. Without mashing the avo, gently toss everything together by hand.
4. Let rest for a moment so the flavors have chance to settle.
5. Add more salt and/or lemon to taste.

Enjoy!

Buffalo Style Cauliflower & Vegan Blue Cheese Dressing

Okay, so I visited Mohawk Bend for the first time the other week with Sarah and her friend Brad. Their "elevated pub food" (made with locally-sourced ingredients) is appealing to both plant and meat eaters alike. Brad kept talking about their Buffalo Style Cauliflower and even though I eat a plant-based diet and am continually shocked by just how good vegetables can be, I was skeptical that this cauliflower could really be THAT good. But it was. It was that good. And really hard for me to share. I wanted to order a second helping, but everyone looked at me like I was crazy.  

I told Justin about it and he cooked it up the first chance he got. It came out just as good as Mohawk Bend's. We researched a bunch of different methods, tasted through the best ones, and tweaked it a bit to give the cauliflower more coating and sauce. This is some spectacular plant junk food (and not junky at all if you watch your blue cheese dipping and/or omit the added oil to the hot sauce).

INGREDIENTS, Buffalo Style Cauliflower

cauliflower (1 head) cut into florets

brown rice flour (1/2 cup) any flour will do, I use brown rice flour for a no-gluten variation

water (1/2 cup)

salt (pinch)

frank's original hot sauce (1/4 cup) if you omit the oil, then use 1/2 cup instead; I specifically recommend Frank's hot sauce only because it truly has that distinct "hot wings" flavor - I also get the Red Hot Original since their Red Hot Buffalo Wings type has preservatives in it

vegetable oil or earth balance (1/4 cup) optional, use less or none; I prefer just a touch otherwise I get a bellyache 

INGREDIENTS, Vegan Blue Cheese Dressing

extra firm tofu (1/4 block) pressed between paper towels to suck out the moisture

garlic powder (dash)

vegenaise (1/2 cup) I use a grapeseed version, Follow Your Heart, with great ingredients

tahini (1/4 tsp)

lemon (dash)

apple cider vinegar (dash)

green onions (2 T) chopped

parsley (2 t) chopped

mustard powder (dash)

freshly ground black pepper (to taste)

DIRECTIONS

1. Preheat the oven to 400º and oil/butter up a baking sheet.
2. Mix the flour, water and a pinch of salt into a batter.
3. Coat each cauliflower floret with the batter making sure it's not too thick so it crisps up in the oven like fried batter on chicken wings. Arrange florets on baking sheet, then pop in the oven for 30 minutes or until edges golden slightly.
4. In the meantime, whip up the blue cheese dressing; mix all ingredients and crumble in tofu to create that chunky blue cheese texture.
5. In a separate bowl, mix hot sauce and oil (or melted Earth Balance) together; when florets are done, toss them in hot sauce. Serve with "blue cheese" on the side.

Enjoy! xo, J&J

Moroccan Carrot Salad

I have great affection for this salad. My Israeli roots are partly to blame. I grew up visiting my family there and frequenting restaurants where warm pita and a meze of vegetable and pickled salads were complimentarily served. The moroccan carrot salad was usually among them. This culture of immediately serving a guest with several dishes started in the home; whenever I visited someone's house, they would immediately bring out a collection of different foods - olives, nuts, cheeses. It made a huge impact on me, being fed, taken care of in someone's home. And with enough options to ensure there was something for me to enjoy. Ever since then, whenever a guest comes through our door, I immediately (and excitedly) put out a mix of grubbery for them.

The moroccan carrot salad is incredibly popular across Middle Eastern cuisine and can be served raw or cooked. Although the raw is more nutritious, I am a sucker for the savory flavor of the cooked variation. It's spicy, refreshing, and has become a staple in our home.

INGREDIENTS
carrots (8-10) peeled (it's important to peel them otherwise the skin becomes dry and flaky after cooking)
garlic cloves (2) crushed
cayenne pepper (1 t)
fresh lemon squeeze (2 T)
oil (1 T)
salt (1 t)
ground cumin (1/2 t)
flat or curly parsley chopped
zhug or harissa (1/2-2 t) optional

DIRECTIONS

1. Get a pot of water boiling.
2. In the meantime, stir all ingredients together except the carrots and parsley and set aside; this will give the dressing some time to harmonize together while the carrots cook.
3. Once the water is boiling, drop in the carrots until they soften. About 20 minutes. Don't overcook, it's nice to have some firmness in them (plus you retain more nutrients as a bonus).
4. When they reach the desired softness, strain and let cool.
5. Slice the carrots into coins and toss with the dressing and parsley. Let cool in the fridge for at least an hour. It makes a big difference in overall flavor.

Enjoy! xo, J

Bird Bars

I recently visited my good friends Betsy, Fipp, and their newborn son James in Bloomington, Indiana (if anyone is a Parks & Rec fan, you understand why this was doubly exciting). The wonderful Betsy wanted to make sure I was well-fed for my plane ride home, so we stopped by the speciality co-op grocery store to grab some snacks on our way to the airport. Who knew there would be such a plethora of gluten / dairy / processed-free cuisine in Indiana? It's true. I had as many options as any kale-laden California Whole Foods could dream up. One of the things I grabbed was this housemade sesame and sunflower seed bar. I loved it; chewy, crunchy, rich, sweet, satisfying (Betsy, on the other hand, wasn't interested since she had Isabella's cookies at home). 


I had been meaning to make something like this for a while - an "energy" bar for a sweet super filling portable snack / dessert. And the sesame seed based dessert appealed to the Israeli in me. So the next morning back home, I found a similar seed bar recipe, cooked it up...and have been making them every week since. 


The combinations are endless, like granola. Pick your nuts, seeds, dried fruit if you like, binding agent, mix together and set in the fridge. This is just one variation, but we love it. Plus, it has oats for fiber and flax for brain to balance out the seed/nut fat content.

INGREDIENTS
oats (1/3 cup) gluten-free version if desired
unsweetened coconut (1/3 cup) I use shredded coconut, you can also use flakes
peanuts (1/4 cup)
cashews (1/4 cup)
sunflower seeds (1/4 cup)
toasted sesame seeds (2/3 cup)
ground flax (4 T)
honey (1/3 cup) I use Acacia honey for a low glycemic index; vegans can use maple syrup
peanut butter (1/3 cup) salt and sugar free

DIRECTIONS

1. Finely grind oats and coconut in food processor and then pour into mixing bowl.
2. Pulse peanuts and cashews in food processor until evenly ground. Leave slightly chunky. Add to oat/coconut mixture. 
3. Add sunflower seeds, sesame seeds and flax.
4. Melt and mix together honey and peanut butter in small pan. Remove from heat, let cool, then add to seed/nut mixture and combine with hands. Make sure everything is evenly mixed, it takes a sticky second.
5. Pour into 8x8"-ish glass dish and press down firmly (this is key) until it forms a solid brick mass. Cover and pop in the fridge.

Enjoy! xo, J

Chia Pudding

I need snacky things around the house at all times. I eat constantly throughout the day and crave a variety of options that cover the sweet and savory spectrum; things I can scoop, spread, or just spoon by the mouthful. I've been meaning to try this recipe for a while, and finally got around to it today. If you like gelatinous pudding (similar to many Asian dessert and beverage specialties), then you'll love this. It's also very nutritious (packed with omega-3 fatty acids and soluble fiber) and filling. It's meant as a foundation recipe and you can build the flavors from here. 


INGREDIENTS
chia seeds (2/3 cup)
almond milk (2 cups) or any other dairy-type liquid you want
vanilla extract (1/2 - 1 tsp)
honey or maple syrup optional, but it will not be sweet without


INSTRUCTIONS

1. Mix everything thoroughly combine. Refrigerate overnight. 
2. To serve, stir well. Top with desired garnishes.

VARIATIONS
cocoa powder 
cashews blend together with the chia seeds before refrigerating overnight
tea chai, earl grey for spiced or earthy flavor; heat up the milk, infuse it with the tea, and re-cool
cinnamon


TOPPINGS
shredded coconut
maple syrup
fresh or dried fruit
sliced almonds
flax seeds
honey
lemon rind

xo, J

Tahini Salad with Roasted Chickpeas

I've been going garbanzo crazy since starting a plant-based diet. They're chock-full of fiber, iron, calcium, a bit of vitamin C, and have a very low GI for slow-releasing energy. I've always loved them (hummus holds a special place in my heart), but am newly discovering their incredible versatility (i.e. vegan cookie dough). I came across roasted garbanzo beans on the Whole Foods site and thought it would turn any romaine-type lettuce into a great salad. I looked up tahini dressings until I found this one by Mark Bittman. I've had it two days in a row now for lunch. Cheap, nutritious, filling and delicious.



INGREDIENTS
Roasted Garbanzos
garbanzo beans rinsed and drained
pimenton or paprika
cayenne
olive oil
lemon juice
salt
Tahini Dressing
tahini (2 Tbls)
cumin (1/4 tsp or to taste)
lemon juice (1/2 tsp or to taste)
garlic (1 small clove) minced
salt
water


INSTRUCTIONS

1. Heat oven to 425º, mix all garbanzo ingredients together, spread out on a cookie sheet and pop in the oven until crispy. About 40 minutes. Shake cookie sheet a couple times to prevent burning. (Make sure they retain a bit of softness in the center, otherwise your jaw will get a strenuous workout - I made this mistake when Brent & John came over the other night for dinner.)
2. Whisk dressing ingredients together. Use drops of water to thin consistency. Hand massage into lettuce. Garnish with roasted garbanzos (and flaxseeds if so inclined).

Ready to serve! xo, J

Vegan Cookie Dough (thanks, Amanda!)

The great Amanda Karkoutly (brilliant cook and friend) introduced this recipe to Justin and me a few months ago. She takes great pride in her healthy, delicious, diverse cooking and always abundantly feeds her friends and guests. I am super fortunate to have her as a culinary guide and inspiration. Justin near lost his mind over this vegan cookie dough. I finally got around to making it last week, but keep eating most of it before anyone else has a chance (I get gremlin sometimes).


INGREDIENTS
chickpeas (1 can) rinsed well, skin peeled off for a smoother texture (although I have never taken the time to do so)
peanut butter or almond butter (3 Tbsp) peanut butter will lend it a more PB flavor
maple syrup (2 Tbsp) add more if you want it sweeter
oats (1 Tbsp) I get the gluten/wheat free ones 
almond milk (1 Tbsp) use as desired for a thinning agent
dark chocolate chips I get ones with at least 72% cocoa to minimize blood sugar spikes/falls or break up a dark chocolate bar. You can also get a vegan variety. I usually always prefer cookie dough without any chips at all (I know this is sacrilege to most people).
vanilla extract (2 tsp) preferably the kind without added sugar, most vanilla extracts are mostly sugar


DIRECTIONS

1. Blend everything in the food processor until the texture is creamy smooth.
2. Add chocolate chips.
3. Chill in the fridge for a few hours to let the flavors settle. (I rarely do this before eating half the batter straight from the processor.)

Great with apples, alone, on toasted brown rice bread with some kosher salt and maple syrup drizzled on top, or combined with the vegan chocolate pudding and berries.

Cranberry Applesauce

This is a great snack to have around the house for the week. Also delicious served warm over ice cream or cold with latkes.

INGREDIENTS

apples (3 lbs) sliced 1/2" thick (use sweet variations and try several kinds for a more complex flavor); remove peels if not organic

cranberries (12 oz) fresh or frozen, I have only used fresh

cinnamon stick (1)

maple syrup (1-2 Tbs) use more if you like, I prefer it less sweet; the sugar also tastes radically different after it cools

water (1/2 cup)

lemon juice (2 tsp) freshly squeezed

DIRECTIONS

1. Put the chopped apples, cinnamon, cranberries, and water in a pot, bring to a boil.
2. Cover and simmer until apples soften. Add the maple syrup and mix everything together.
3. Add the lemon juice.

Vegan Chocolate Spread & Pudding

After researching The China Study, seeing/reading Forks Over Knives, and learning about plant-based lifestyles, I'm playing around with eating only fresh fruits, vegetables and whole grains these days. I am curious how it will effect my health and change the meals in our home. The first thing I did was make a bunch of snacky dishes to last through the week (shout out to Amanda Barnes who is amazing at doing this all the time, i.e. her garbanzo bean cookie dough dip). So this week I made some hummus, Cranberry Applesauce, and vegan CHOCOLATE PUDDING. This is a solid dessert recipe. The avocado provides a creamy texture and soaks up the cocoa flavor. If the avocados totally freak you out, peanut butter also works deliciously well (see below for ratio). You can also create more of a "spread" or "pudding" consistency depending on your preference. It's great with raspberries or spread on toasted brown rice bread with peanut butter. 


INGREDIENTS
avocados (2)
unsweetened cocoa powder (1/2 cup) 
dates (1/2 cup) pitted, soaked in water for an hour, drained (I don't soak them, but they don't blend as easily); if you have a sweet tooth, double the quantity
pure vanilla extract (1 teaspoon)


PEANUT BUTTER VARIATION

peanut butter (1 cup) organic with no added salt or sugar; this ratio can be used instead of the avocados

FOR A PUDDING TEXTURE
almond milk (1/4-1/2 cup) wait until all ingredients are combined and then incorporate a little at a time until desired consistency is reached

DIRECTIONS

1. Throw the dates in the food processor and pulse into a paste. 
2. Add the rest of the ingredients and pulse until smooth, scraping down sides of the bowl as needed. (This can be a little tedious since it's so thick and spits up on the sides. If you end up digging this recipe, make a larger batch so it mixes easier.)
3. Transfer to a bowl or individual serving bowls and chill several hours before serving.

Modern Ambrosia

I needed to find something to do with kiwi other than just eat it. And I always have these ingredients around (greek yogurt, vanilla extract, etc.), so it doesn't get easier.


INGREDIENTS
kiwi peeled, quartered lengthwise, and sliced crosswise*
mandarin oranges or nectarines separated and cut in half
fresh pineapple optional 
greek yogurt
vanilla extract
sliced almonds or shredded coconut
honey optional


INSTRUCTIONS

1. Measurements are intuitive - experiment and use as much as you want of anything.
2. Place all fruit and almonds or coconut into a bowl. Toss to combine.
3. Whisk yogurt, vanilla extract (and honey, optional) together and fold in the fruit.

*For easy kiwi peeling, cut off the top and bottom, make a slit lengthwise, shimmy a spoon between the flesh and peel, and work the skin off with the spoon.

Love, J

Roasted Chestnuts

Chestnuts are the most non-nut nuts there are! They are high in fiber, low in fat, low on the GI scale - and used to be the main source of carbohydrates around the world before potatoes and wheat. Justin and I had our very first one this winter, and they have since become a staple in our home. Plus, there is nothing prettier than having a bowl of chestnuts around.


INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Make an "x" across the flat belly of the chestnut (making sure to pierce both the outside shell and the furry layer underneath).
3. Place the nuts "x" side up in the oven for 10-15 minutes.
4. Peel and eat while still hot!

Tip: You can tell if the nut is bad if there is air between the skin and the flesh.

Love, J

Beans Beans (they're good for your heart...)

Toot toot!  We all know what beans are really good for, but for those of us who don't mind a little musical chairs, I've recently concocted my own recipe for a yummy, easy bean scene that actually doesn't make you fart (that much). Furthermore, this recipe employs my go to arsenal for deliciousness, and is comprised of hard hitting antioxidant super foods.  So with or without beans you can mix the rest of the ingredients up for a salad dressing with a nice kick, a great marinade, and pretty much anything besides cupcakes.

First of all, I was resisting the consumption of beans for a long time now, for the aforementioned reason, however, I've been reading all these books about nutrition and trying to lean into a more plant based diet and away from meat as my go to protein source.  As such, I've recently commenced a love affair with legumes and this is what I do.

INGREDIENTS
eden beans (1 can) any kind of  Eden beans, but garbanzo is great - this company is recommended for a less gassy experience, available at Whole Foods
onions
garlic
lemon
vinegar
salt
pepper
cumin
paprika
parsley
basically any other spice you like

DIRECTIONS
I rinse the beans and get the water as clean as possible and then soak for a few hours or even overnight.


I then FINELY chop up 1/4 onion, a clove of garlic, and the parsley, squeeze half a lemon, throw in some vinegar, all my spices and mix it up with the beans.  Be conservative with the spices and then add more to taste.


Presto, the beans hang out in my fridge and when I'm hungry and need a little protein, or want to throw in a salad for  a little extra oomph, it's my go to.  Really filling and really tasty.  Of course you'll be a little garlicky/onionish breath wise, but all in the name of one of the most nutritious, filling, low cal food options out there.


xx Karinee Weenie