Vegan Mac and Cheese

If you asked me what my favorite food was when I was six, the answer would have  been macaroni and cheese. If you asked me again at age sixteen, the answer would still be macaroni and cheese. And if you ask me now at age twenty-six, I would still say macaroni and cheese. What has changed over the years is how often I consume my favorite meal. The truth is, I hardy ever eat mac and cheese anymore. I have so many other (far healthier) foods that I love that I just don't feel the need to make it at home. Also, coincidentally, my husband hates (and I mean HATES) mac and cheese. So that's another reason why it's never on our dinner table.

Recently, I've thought more about my favorite childhood comfort food as I sit and watch my daughter devour a bowl of lentil soup. Or wolf down dried seaweed and lacto-fermented sauerkraut. My child will never know what neon-colored Kraft macaroni and cheese tastes like (not if I have any say over it, at least) and the foods that she has been exposed to at her ripe old age of sixteen months are completely different from what I grew up with as a child. And that's a good thing.

Don't get me wrong, I have nothing against the real deal mac and cheese. Homemade gooey deliciousness made with high quality cheese and milk. There's a time and place for that. But this time, I decided to introduce my daughter to mac and cheese in a new way. A vegan way. Made with whole whole wheat pasta and a super flavorful creamy sauce that just so happens to contain vegetables without a hint of milk of cheese. It's not the "real deal" but it's an absolutely excellent alternative that I truly believe even the die-hard mac and cheese lovers with adore.

Vegan Mac and Cheese 

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Matcha Chia Pudding

I remember the first time I had matcha. I was a health-nut freshman in college. My dorm room was full of various types of tea, vitamins, and herbal tinctures.  I had sworn off drinking coffee, unlike the rest of my peers, because it made me feel awful. I was craving a cleaner source of caffeine and knew that matcha would be perfect. Being the tea connoisseur that I was, I knew the health benefits of matcha tea, and I wanted the best quality tea I could afford. So I did some research and decided to spend a small fortune for a two ounce tin of ceremonial grade matcha tea straight from Japan. Yeah, I was that college student. Spending her money on matcha from Japan instead of beer at the bar. 

The package arrived from Japan about two weeks after I had ordered it and immediately, I ripped it open. The tin was wrapped in layers of Japanese newspaper that I kept and hung on my wall. The moment I opened the tin and saw the intensely green powder, greener than any food I had ever seen, I was immediately in love. The taste was sweet and grassy, not bitter at all, and the feelings of mental clarity and wellbeing that resulted from that first cup made me a matcha drinker for life. 

Since that first cup of matcha in my dorm room, the powdered green tea has become increasingly popular. Matcha lattes, matcha ice cream, and matcha baked goods are everywhere. And to be honest, I haven't tried any of it because I'm a purist and I like my matcha the traditional way. But since matcha has become trendy (and so have chia seeds) I knew that combining the two in a simple pudding would be a small (and healthy) step towards stepping out of my comfort zone that many people would enjoy. I still prefer my warmup of matcha tea, but this chia pudding is pretty great, too.

Matcha Chia Pudding 

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A Bowl Meal

This is a piece I wrote awhile back for one of my favorite sites for mothers called The Ma Books. I figured I should share it here. Not sure why it has taken me so long to do so, 

but better late than never, right? Enjoy.  

Before I had Hazel, our dinners were often times pretty elaborate. I was always trying complicated recipes from my big collection of cookbooks, using lots of new and exciting ingredients. The dishes piled up without any worries. Vegetables were cut with precision, cooked to perfection, and everything was timed just right. Meals were savored with slow, uninterrupted conversation until whenever. There were no babies to be nursed, bathed, and rocked to sleep. It was quiet.

Life has changed dramatically from those days of quiet dinners. Now, it's all about simplicity. But health is never compromised. In an effort to make life easier, I make large batches of whole grains and roasted vegetables in the beginning of the week and use them in these "bowl meals" throughout the week. Each time I make a meal with the grain and vegetable, I try to add something different and fresh. A handful of beans, some toasted nuts, a leafy green, a sprinkling of fresh herbs, a hefty spoonful of kimchi. Anything, really. It keeps everything from becoming boring and it makes me feel less like I'm eating a bowl of leftovers.

In this particular case, I had made a large batch of millet and roasted cauliflower and carrots in the beginning of the week. A scoop of millet and vegetables combined with some marinated tempeh, massaged raw kale, and some fresh herbs turned into a simple and healthful meal in practically no time. Hazel even enjoyed it.

Continue reading here for the recipe for an easy, nourishing bowl meal...

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Watermelon and Tomato Gazpacho

I hear that many of my east coast friends and family are dealing with somewhat of a heat wave and are anxiously awaiting the arrival of cool autumn weather. Sorry guys. All I can say is to enjoy the heat while you can! And what better way to use up the end of season tomatoes and melons than to make this yummy gazpacho? I know it's not totally seasonal, but I wrote this recipe almost two months ago when we were in the middle of a heat wave. And I'm just getting around to posting in now. Oops. This whole motherhood thing really gets in the way of my usual scheduled blog posting, I tell ya! Anyway, if you'd rather be making a roasted squash soup and a pumpkin pie at the moment, I totally understand. Just make this gazpacho next year. Happy Fall!

Watermelon and Tomato Gazpacho

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Raw Raspberry Crumble Bars

Feeding a toddler is tough. There, I said it. It's messy. Extremely messy. Wasteful. Oh so very wasteful. And, if you're a perfectionist like me, it's time consuming. You see, I have a real issue with processed foods. I hardly ever buy anything processed. Yet the snacks targeted at babies and toddlers are all super processed, even if they are organic. And while sometimes, I do cave and give my daughter a store-bought pouch of pureed organic fruit when we're on the go, I refuse to give into purchasing the onslaught of convenience foods targeted at busy moms and hungry babes. I make Hazel's snacks myself. I've made muffins, healthy cookies, trail mix, smoothies, and these incredible raspberry crumble bars. Or I give her whole foods, such as a piece of fruit, berries, seaweed, veggie sticks, and cheese. I'd rather know exactly what she's consuming instead of relying on a snack company's ingredients.

I still have a lot of improvement to do in regards to planning ahead and trying new snack recipes. Sometimes, Hazel is super hungry and the only easy snack food I have on hand is a banana. And while that's perfectly fine, I'd like to get a bit more creative before she starts getting tired of bananas. She's also still nursing, so I do have the convenience of offering the breast when she wants a snack on the go. Gotta love breastfeeding!

These bars really are incredible, though. We ate them far too quickly. And the chia jam was absolutely perfect on toast with almond butter. I highly recommend making the bars with the whole vanilla bean, pod and all.  You (and your toddler) won't be disappointed!

Raw Raspberry Crumble Bars Recipe

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Farmers Market Haul Number Two

How is it the last week of August? Today, there's a slight coolness in the air and the clouds have an autumn feel to them. The ground is damp from a much needed rainstorm. Instead of welcoming the season change and the temperature drop with open arms, I feel sad. That's my feeling today. Also exhaustion. Intense exhaustion that cannot be put into words. But somehow, I managed to cheer up a bit when I meandered the farmers market this afternoon. I picked up these beauties seen above, plus a whole pastured chicken and a half flat of blueberries. We'll eat well this week. And I'll be happy again.

Pasta with Basil and Carrot Top Pesto- I've made a version of carrot top pesto before and blogged about it here, in case you're interested. This time, I'm leaving out the wild leeks. I'll probably serve this with a simple tomato salad.

Roasted Chicken with Fingerling Potatoes- My body has been craving animal protein lately and I'm listening to it. So I bought the highest quality chicken I could find  and I'm going to use every part of it. I'll serve it with lots of braised kale.

Chicken and Wild Rice Soup- The celery and carrots from the market are going to make this soup even better. I'll also throw in a bunch of fresh parsley and use the celery tops for extra greens.

Quiche- I'm thinking a classic spinach and gruyere version with lots of caramelized onions. Served with steamed broccolini.

Herbed Lentils and Roasted Eggplant- This recipe is one of my favorites from Plenty. And I have all the ingredients on hand to make it at the moment, so it's happening.

Zucchini Bread- I'm still on the search for a really good zucchini bread recipe. One that is Hazel approved.

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Farmers Market Haul Number One

I think I'm going to start a new weekly post serious on the blog in which I photograph what I bought at the farmers market followed by what I plan to make with it all during the week. I think it will be a good way for me to look back on what I've purchased through the change of seasons and how I've used my bounty in the kitchen. And if it inspires you all, well then, that's just wonderful! I'm not setting out to make anything fancy or complicated, mind you. Simple is the way to go. Here's some of what I have planned for this week...

Zucchini Fritters- My favorite zucchini recipe of all time. How have I not blogged about this recipe before?! Note to self: photograph those fritters!

Gazpacho- The weather has been unseasonably hot in Seattle and I've really dreaded cooking on those steamy hot evenings. Gazpacho is perfect for those.

Eggplant Caponata- I was thinking of experimenting with a vegan eggplant rollatini recipe this week, but that would be a little too time consuming. Caponata is easier. Here's a recipe that I made in Italy that I'll use.

Fried Eggs and Garlicky Sautéed Kale, with Tomato Basil Salad- So simple.

Pasta with Kale, Tomatoes, Olives, and Beans- One of my go-to quick meals. Gluten-free pasta with loads of veggies.

Peach, Berry, and Plum Crisp- I'm thinking a similar version of this recipe.

What about you? What are you making with your farmers market finds? Of if you're super lucky, your own garden's bounty? I'd love to know!

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Amazingly Fudgy Black Bean Brownies

You guys. This recipe. Make it now. That is all.

Ok but seriously. You'll never need another brownie recipe again, I promise. Now I know that there are lots of black bean brownies floating around out there and I can't speak for them. But these are the ones you need to make. They're vegan, grain-free, refined sugar-free, and they're friggin incredible.

Amazingly Fudgy Black Bean Brownies

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Savory Breakfast Bowl

Lately, I've been into savory breakfasts. There's something about starting my day off by eating vegetables that makes me feel better about myself and somehow makes me feel more inclined to eat healthy throughout the day. My little girl loves soft boiled eggs, so I usually cook up a bunch early in the week for her (and me) to eat in a pinch. These eggs in particular from the farmers market had some of the most beautiful orange yolks I've ever seen.  I always have some sort of cooked grain on hand, so this savory bowl comes together in the same amount of time as a bowl of oatmeal. The cherry tomatoes and basil are incredible this season, so all of these things combined with some creamy avocado makes one of my favorite summer breakfasts. Give it a try sometime.

Savory Breakfast Bowl Recipe

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Homemade Lara Bars

I have a thing against convenience foods. Since becoming a health food nut many years ago, I've given up convenience foods. Anything that's processed and packaged just isn't my thing. The exception lies in those super healthy convenience foods, and trust me, it's got to be super healthy if I'm going to eat it. I'm thinking of perhaps a raw organic energy bar. Or some yummy whole grain gluten-free crackers. Or a portable packet of nut butter. The ingredients have to be pure, otherwise I'm not touching it.

We recently traveled to New York to visit family (the reason for my blogging absence lately). Traveling on a plane with a one year old is rough, man. It's exhausting in so many ways. But I was prepared with as many healthy snacks as I could to get me through because for me, if I'm well nourished, then I can pretty much do anything. For our five hour flight, I packed fresh fruit, kale chips, homemade trail mix, some organic dehydrated raspberries (the baby loved those), and these Lara bars. The bars were the first snacks to be eaten. I've made different versions of these 3-ingredient bars and my favorite combo so far is pecans, almonds, medjool dates, and the all-star (not so) secret ingredient; a whole vanilla bean. Yup, put the entire vanilla bean (pod and all) in the food processor with the rest of the ingredients and trust me, your life will be changed forever. Ok, maybe not, but you get the point.

Homemade Lara Bar Recipe

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Healthy Birthday Cake for a Special One Year Old

We celebrated a special little girl's first(!) birthday last week and it was such a happy day. Words can't really describe how I've felt about this first year of motherhood. All I can say is how truly incredible it is to see Hazel grow and change and develop. It's amazing. The night before Hazel's first birthday, as I nursed her to sleep in my arms, I cried. A lot. All the emotions just flooded through me. This year, I felt like I was broken into a million pieces and now slowly I'm being put back together, but in a different way than before. Not sure if that makes sense, but it's how I'm putting it into (inadequate) words at the moment.

I had always wanted to bake a really special cake for Hazel's first birthday. A pretty one. And a healthy one. And I think I succeeded with this one. It's really a vegan version of my popular super moist banana bread recipe with dark chocolate added to it and it's covered in a coconut cream frosting. I topped it with some fresh berries.

Banana Cake with Coconut Cream Frosting
I tripled the cake recipe below and doubled the frosting recipe for the party and had enough to make one 8" double layer cake and about 18 cupcakes. 

4 ripe mashed bananas (the riper, the better)
1/2 cup coconut sugar 
2 tablespoons chia seeds + 6 tablespoons water
6 tbs melted coconut oil
1 tsp vanilla extract
2 cups spelt flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
7 oz dark chocolate, finely chopped (optional)

1. Preheat oven to 350 degrees. Rub coconut oil in two 8" cake pans. Set aside. Combine the chia seeds and water in a small bowl and stir well. Set aside to gel about 5 minutes.
2. In a large bowl, combine the mashed bananas, coconut sugar, coconut oil, and vanilla. Add the gia gel and stir until incorporated. 
3. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir very well. Now is the time to add chopped chocolate and mix to incorporate. Pour the batter in the oiled cake pans. Bake for about 35-45 minutes, or until a butter knife inserted in the middle comes out mostly clean. Let cool completely (preferably overnight) before frosting.

Vanilla Bean Coconut Cream Frosting
2 cans of organic, full fat coconut milk (Thai Kitchen brand is the best for this)
1/4 cup maple syrup 
2 teaspoon vanilla extract
1 vanilla bean, seeds scraped

1. Refrigerate the cans of coconut milk at least 4 hours (overnight is probably best) in order to separate the coconut milk from the water.

2. Once the coconut milk is chilled, gently open the cans and scoop off the coconut cream into a mixing bowl. Reserve the water for smoothies or other recipes, if desired. Add the maple syrup, vanilla extract, and vanilla bean seeds to the bowl with the coconut cream.  With an electric hand mixer, mix until the frosting is fluffy and creamy. It won't get as fluffy as dairy whipped cream, but it should be smooth. 

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Coconut Curry Soba Noodle Bowl

I totally get that it's practically summer and I'm writing about a warm and spicy meal that's perfect for a cold winter evening. I get it. But you guys, it's really tasty and so quick to make and I love any chance I can get to eat noodles and red Thai curry paste. So just go with me, ok?

 

This recipe is a perfect simple curry. A simple weeknight meal. No frills, but so delicious. And it can be made in one pot, reducing the need to wash lots of dishes. And my baby girl loves it. I'm winning on all the levels with this one. Give it a try before it gets too  hot out!

Coconut Curry

2 tablespoons coconut oil
1 onion, chopped
1 1/2 teaspoons curry powder
1 tablespoons red Thai curry paste
1 can full fat coconut milk
5 cups chopped mixed vegetables
1/2 cup vegetable broth or water
sea salt, to taste
juice of half a lemon
chopped cilantro and scallions, for garnish
1 package soba noodles, cooked

1. Heat coconut oil in a large pot over medium heat and add onion. Cook onion until translucent, about 5 minutes. Add the curry powder and curry paste and stir to coat the onion. Add the coconut milk and vegetable broth. Stir well.

2. Add the vegetables to the pot. Cover and cook until the vegetables are just tender. Season with salt to taste and add the lemon juice. Serve over soba noodles and sprinkled with cilantro and scallions.

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Thai Noodle Salad

I live in a city that boasts some of the best Thai food in the country. However, since having a little one, I barely go out to restaurants anymore, thus greatly reducing my Thai food intake. On the plus side, it has inspired me to make some Thai inspired meals at home. I can make a pretty killer vegetable pad Thai that I should probably blog about at some point or another. It's time consuming though, and my little one would have to take a pretty long nap for me to have the time to make it in peace anytime soon!

This salad is Thai inspired, using lots and lots of fresh Thai basil and cilantro. It's packed with vegetables and uses brown rice noodles, so it's probably way healthier than your average bowl of takeout Thai. The best part? It's super quick and easy to make, which is a major plus in my book nowadays.

Thai Noodle Salad

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Green Detox Soup

Lately, it's been a little hard for me to eat as healthy as I want. Sometimes (ok, like all the time) I'm just so sleep deprived (hello teething babies!) and I really just crave comfort food that's easy to make.  In those moments, I tend to eat more gluten and dairy that I'd like and I always feel pretty crummy afterward. And then I always seem to vow to myself that I'll never eat said gluten or dairy ever again. Of course, I'm just setting myself up for failure by saying that, but I do anyway. To reset my system, I eat tons of greens and it always, and I mean always, makes me feel better. And in doing so, I discover (yet again!) that eating my greens isn't as hard or time consuming as I think that it is while in my sleep-deprived state. 

This soup is one of those easy and quick soups that just make you feel good. Like really good. I think it's because it's so green. And honestly, it tastes pretty awesome for a soup that has so many health benefits. So head on over to your local farmers market and pick up some fresh spring peas and tender spring greens and whip up a bowl of some green detox soup to reset your system!

Green Detox Soup

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Avocado Chocolate Mousse

If you look through the archives of my blog, you'll see that I have very few dessert recipes. This doesn't mean I don't love dessert. Oh no. I guess it just means that I typically shy away from desserts that have lots of ingredients, are time consuming to make, and that usually have some not-so-healthy ingredients in them. Now I know for a fact that there are many recipes out there for incredibly delicious desserts that also happen to be quite healthy. And this is one of them. And it's a reminder to myself that I need to make more healthy desserts because they are seriously amazing. 

This mousse is probably my favorite dessert. It's right up there with the raw brownies. It's that good. Whenever I have a few extra ripe avocados lying around, I treat myself to this. You should, too!

Avocado Chocolate Mousse

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Winter Greens and Citrus Salad

I feel so grateful that I live in the Pacific Northwest. Not to rub it in to those who just experienced another snowstorm or anything, but we have had a gloriously mild winter. And right now as I type this, there are already blossoms and leaf buds on trees. There are daffodils in full bloom. The sun is shining brightly and the temperatures are steadily in the 50s each day. It's spring and I am loving it. It's especially special this year because I have little Hazel to share it with!








One of the perks of winter is all the amazing citrus that's in season. It's as if mother nature knew that we needed a little extra sunshine and vitamin C, so she grew us some citrus at the perfect time of the year. I love having all types of citrus on hand throughout the winter. Our fridge is always packed with grapefruits, blood oranges, mandarins, and navels. It's funny because I distinctly remember last winter when I was pregnant, I practically ate two grapefruits a day. I was obsessed with them.

So to all of you lovely readers who are stuck in the grips of winter still, I've created this salad that's the perfect little bit of sunshine to get you through the last of the cold weather. It provides a boost of all sorts of vitamins and minerals, plus it looks gorgeous on a platter. I'm sending warm vibes your way, loves!

Winter Greens and Citrus Salad Recipe

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Beet Hummus

I've always looked forward to introducing solid foods to my daughter. Healthy food is such a passion of mine and feeding my child the healthiest food available is now my new passion. Watching her discover new tastes, textures, and colors is something that I truly enjoy. She is quite an independent eater and doesn't love being spoon-fed, so we have allowed her to use other foods as "dippers". For example, she'll take an easy-to-hold piece of fruit or vegetable (her current faves are broccoli florets and carrot sticks) and dip it into a homemade puree of some sort. It's really fun to watch. I've made a version of this vibrant beet hummus for her and she LOVED it. I hope you will, too.

Beet Hummus

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Wild Rice and Mushroom Soup

Hello all my lovely readers! Gosh it has been forever. With the holidays, sleep deprivation, traveling across the country a couple of times, and just plain old busy-ness, I've really neglected this space. Just popping in real quick to tell you to make this yummy mushroom soup to warm you up. Really, it's perfect for this gloomy and cold time of year. In fact, I've got a pot of it simmering away on the stove as I write this! I've got some other exciting recipes up my sleeve that will be posted soon, so be on the lookout! Much love and hugs to all of you.

Wild Rice and Mushroom Soup

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