So pretty, so healthy, so EASY!! The almond pulp adds protein and really amps up the yum factor. You could substitute any other fresh or frozen fruits you like but this version comes out a beautiful sweetheart pink. It was almost a shame to drink it! (I said almost…)
Former vegetarian, now focused more on a healthy and balanced diet. Loves to experiment with recipes and will try almost anything once (No fish eyeballs!). Has been hooked on technology since computers were made of dirt and enjoys digital photography, which makes this is the perfect medium.
Posts by KT
Ok, I realize it is not cold outside. I KNOW, it’s still summer! I am with you on this, trust me. But I was suddenly struck with a craving for hot chocolate and I was not about to wait for the dreaded winter that I still refuse to believe is just around the corner. This stuff is rich, creamy and chock full of antioxidants. You won’t even miss the dairy.
Being perfectionists (ok, some of us) and nerds (yep, all of us!), this seemingly simple recipe became both an obsession and a frustration. but after many tweaks and tries, I think we have it down to a science! This can easily be made gluten free by subbing out the muffins.
Made with zucchini spiral “pasta”, sautéed asparagus and creamy avocado this this healthy dose of green vegetables is balanced by rich coconut milk, fragrant toasted walnuts and cooked lentils creating a vibrant and satisfying meal.
Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp. The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely. This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.
Trust me your coffee will love this. I am not a milk drinker, but I love this milk. Sarah IS a milk drinker (she lives on the stuff) and SHE loves it. You will love it too… Try it once and you’ll never go back to half and half again!
Rich and silky, this was the perfect egg casserole for our recent Girls’ Brunch. The cheese is decadent, but sauce is what makes it a strata. It is definitely worth the extra effort. This dish easily adapts to other fillings and cheeses and can be made to suit a variety of tastes.
With a spicy and substantial filling, balanced by fresh veggies and rich cashew sour cream, these wraps can be filled with any combination of toppings you like. I refrain from referring the the lentil-walnut filling as ‘meat’. These wraps don’t need to pretend to have meat to be inviting, they are amazing in their own right! Skip the cheese to keep them vegan and lactose free.
Rich and light, with a moist crumb and a hint of coconut, these brownies are an awesome way to use the leftover almond pulp that is quickly piling up in the freezer (if your freezer is anything like mine). I used 100% cacao cocoa power which makes an intensely dark brownie with a rich chocolate flavor. You will want to hide them!
Spicy and rich, this is the ultimate in meat-free comfort food. In fact, this dish was so tasty and filling that Dave didn’t even want any of the leftover grilled chicken breast that I offered to appease my ‘meatitarian’. Don’t skip the Harissa paste, it really makes the dish an explosion of flavor!
Spaghetti without the spaghetti! A quick and light way to serve the zucchini that is in abundance right now. The sauce is bright and fresh and pairs well with the zucchini “pasta”.
Hearty and filling. This dish combines shrimp and chicken with peas and red bell pepper keeping the dish fresh. Cooked in the traditional manner, it forms a nice crispy crust on the bottom. Reheats well (if there’s any left).
A lovely and delicate (FANCY!) way to serve soft or medium cooked eggs without having to deal with the shells. It’s especially fun if you just happen to have egg coddlers that have been handed down (like we do). I came across the coddlers languishing in my husband’s stash of ‘my mother gave these to me’ items and they were so pretty I just had to figure out how to use them.
- 1/2 cup fresh cilantro, chopped fine
- 4-6 cloves of garlic, minced
- 3 tablespoons low-sodium soy sauce
- Zest of one large orange
- Juice of 1/2 large orange
- 1 teaspoon sriracha (more if you like more heat)
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 1 pound lean beef sirloin, sliced into thin strips, 1/8th inch thick
- 1 large bag baby bell peppers (or 1 each, red, yellow & green bell peppers)
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- cooking spray
For dipping sauce
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh basil
- juice of 1 lime
- 1 teaspoon fish sauce
- Mix first eight ingredients in a sealable plastic back or marinating dish. Seal bag or dish and shake or turn to mix. Add beef and turn several times to coat all pieces with marinade. Place in refrigerator and marinate for at 30 minutes to 1 hour, turning often.
- Whisk all sauce ingredients together and place in refrigerator until ready to serve.
- Cut baby peppers in half or larger peppers into 2 inch pieces, removing seeds and core. Toss peppers in olive oil and salt and pepper. Set aside.
- Spray grill with cooking spray and preheat to medium high (350-400°F). Thread skewers with alternating beef and peppers. Grill over direct, medium heat for 3 minutes per side. Beef will stick so us a spatula and turn with care. Serve with steamed rice and dipping sauce.
- AWESOME! We really liked these. There were theoretically some leftover, but they seemed to disappear as soon as they hit the fridge (hmmmm)…
- I used baby bell peppers cut in half, tossed in olive oil and salt and pepper before skewering
- The sugar makes it stick to the grill so you’ll really want to use cooking spray first…
- Update – We made this again but used a whole hangar steak; cut into to large pieces and marinated for several hours. Grilled the big pieces just flat on the grill (no skewers) then sliced thin afterward. I squeezed the other half of the orange over the steak while it was resting (before slicing) yum.
Easy enough for everyday use, this milk is my new favorite ‘creamer’ to drink in my coffee. It’s so good and so easy, I have pretty much stopped using half and half altogether. Now I am on a mission to figure out what to do with the leftover pulp (a common theme I am finding out).
Kale is good for you! A superfood! If you eat it you’ll never get sick, or old, or… er… Nevermind, it’s good for you! Eat it! You’ll want to because this recipe tastes amazing. In fact, it’s my favorite way to eat kale.
- 1 1/2 cups apple cider vinegar
- 1/2 cup lightly packed brown sugar, or raw sugar
- 3/4 cup ketchup
- 1 1/2 tablespoons Sriracha
- 1/2 medium white onion, minced fine
- 4-6 large garlic cloves, minced
- 2 tablespoons minced peeled ginger
- Sea salt and freshly ground black pepper, to taste
- Stir first 7 ingredients together in a medium saucepan. Simmer over medium heat, stirring frequently, for 20-30 minutes or until onion is translucent and sauce is thickened. Add salt and pepper to taste and set aside until ready to use.
- Brush over chicken, seafood or veggies prior to grilling.
- This was really great on grilled shrimp; I made the full recipe for 48 shrimp and had about half the recipe left over.
- This is also really great on grilled corn.
- You will want to spray the grill with non-stick spray prior to grilling as the sugar will make the food stick a bit.
- I used ginger paste, which I found in the organic section of my grocery store rather than fresh.
- It takes quite awhile to cook down so start it well before you start anything else.