There are few things I love as much as shopping for strawberries. While I love all berries in general, there’s something to be said for bringing home a package bursting with sweet, juicy, red strawberries. The possibilities seem endless.
They always bring back memories of days at the beach when I was little. My mom would take me to Drakes Bay near San Francisco and strawberries were always on the menu. I would play in the sandy water, jumping waves and squealing every time I felt the slimy, scratchy arm of a seaweed plant stealthily wrap itself around one of my legs. I remember the dizzy feeling of watching the salty water retreat out to sea again and the overwhelming joy when the water left a treasured crustacean behind for me to take home as a trophy.
I would play hard and long in the summer sun, building up an appetite as only a young child can. It was always at just the right moment that my Mama called me for lunch. She seemed to have a knack for knowing when my tummy protested with it’s first, gurgly growl.
It was then that I would go pile my plate high with a mountain of strawberries. Each heavenly, sweet bite was something I savored as if it were my last.
While it’s not quite summer yet, strawberries seem to be popping up in every store I go to at the moment. And far be it from me to pass by one of those little packages of sweet memories.
Clean Eating Strawberry Vinaigrette
Ingredients:
1/2 pound fresh strawberries
2 tablespoon honey (or more to taste if your berries are not ver sweet)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Place all ingredients in a blender and blend until smooth.
6 eggs (I prefer pasture raised, but if you don't have access to those, then organic, cage-free are next best)
1 c almond milk
1 c of My Gluten Free All-Purpose Flour Blend (My flour blend uses brown rice flour, potato starch, & tapioca flour, so if you need to completely Paleoify it and can't have brown rice flour, you can use 1 cup of finely ground blanched almond flour, but it does change the consistency slightly).
4 TBSP grass fed butter
1/2 tsp. salt
Instructions:
Preheat oven to 425 degrees. Put a large cast iron skillet (or a regular 9x13 pan) with the 4 TBSP butter in it to preheat at the same time.
Beat the eggs well (I used a whisk).
Mix in the 1 c Gluten Free flour, 1 c almond milk and 1/2 tsp salt.
Remove the preheated skillet or pan from the oven. Pour the batter into it and bake for 20-25 minutes or until golden brown (if you are using a regular 9x13 pan, bake for 12-15 minutes or until golden brown).
Remove from pan, cut however you would like (squares? Pie Shaped? Get creative!), add a little maple syrup to the top, and enjoy!
Variations: You can also make this recipe in muffin tins, which is perfect because then you don't have to cut it up and they are easy to share. Preheat them in the oven at 375 degrees with a little piece of butter in each hole (watch the butter to make sure it doesn't burn and remove it once melted). Remove the pan when it is preheated, use a brush (I used a basting brush) to make sure the sides get a coating of the butter, then pour the batter evenly distributing it in both tins. Bake for 10-15 minutes, or until golden brown. Regular muffin tins will work, but the extra large muffin tins are great for this! They will puff up a lot, and then fall after you take them out, but that's to be expected. Enjoy!
PREP TIME 10 mins COOK TIME 5 mins TOTAL TIME 15 mins
It only takes a few minutes to make Easy Refrigerator Dill Pickles. Once you make your own homemade version, you'll never buy store bought again.
Yields: 3 jars
INGREDIENTS
10-12 pickling cucumbers
4 cups water
2 cups white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
big bunch of dill
1 head of garlic, skins removed, cloves smashed (less if its a strong garlic)
10 peppercorn kernals
INSTRUCTIONS
Slice cucumbers into 1/4 inch slices or spears. Set aside
To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
This recipe made enough for me to one pint and fill two quart jars.
Serves 1
This single serving cake batter dip will be your new snack of choice! This delicious healthy cake batter dip recipe is for one and takes less than 5 minutes to whip up- It’s naturally gluten-free, vegan, chock full of protein and comes with a tested paleo and grain-free option!
Ingredients
1 small-medium overripe banana, mashed
1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
1-2 T granulated sweetener of choice**
1 T oat flour (sub for coconut flour for paleo option)
1 T gluten free cake flour (omit for paleo version)
Pinch sea salt
2 T nut butter of choice (I used almond butter)
1 T pure maple syrup (can sub for another sticky sweetener)
1 tsp pure vanilla extract
Dairy free milk***
Sprinkles (optional)
Instructions
In a mixing bowl, combine your mashed banana with the protein powder, flours, granulated sweetener of choice, sea salt, sprinkles and mix well.
In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour.
Transfer to a bowl and top with more sprinkles and enjoy!
Notes * Protein powder is optional but if you do omit, add an extra tablespoon or two of flour. ** I didn't use any sweetener as my protein powder was sweetened and my banana was sweet enough. If you freeze the recipe, it's best to thaw overnight in the refrigerator.
We just had our first day of school. The kids were up by 6:30 AM … and so was I. Coffee creamed, homemade waffles waffled, children tucked into a carefully set table with real plates and forks. I was feeling like I’d hit my mommy groove. It seemed this year was off to a rocking start.
Until the second day of school. Kids slept in … and so did I. Cold bowls of cereal were haphazardly smudged across the kitchen as we tried to do hair, pack backpacks, and make it to the bus on time. It was a reminder that no matter how together I want to have it, wicked-fast mornings happen. And the best way for me to counteract them is to be prepared. And preparing breakfast before the chaos of school day mornings is a total game-changer.
The next day after school (yes, they finally made it), we stirred together a big batch of Overnight Oats. Ever made them? They’re divine!
The idea behind this quick-and-easy, no-bake recipe is that you stir together oats, coconut milk, and a few other ingredients, then leave it all in the fridge overnight. The oats soak up the flavor and soften. Then, add your fave topping and you’ve got a fast, healthy, filling breakfast ready to eat in an instant. You can make a big batch of oats in mason jars at the beginning of the week, then store in the fridge for up to five days.
With this idea, you can stir together a basic ingredient for vanilla-scented Cake Batter Oats, upgrading in less than two minutes with any number of customized flavors — from Strawberry Shortcake to Blueberry Muffin. If you love eating something different for breakfast every day, adding flavors to your Overnight Oats is a fun way to offer variation without adding prep time.
IMAGE SOURCE: BROOKE MCLAY
The bottom shelf of our fridge is now full of 20 mason jars filled with overnight oats. Total time to make an entire week of breakfasts? About 30 minutes. Can’t beat that!
Tomorrow, whether we wake up on time or happen to hit the snooze button one too many times, I’m delighted to know we’ll all have time to eat a delish, healthy, homemade breakfast.
Ready to stir up some of your own? Here’s how easy it is to make a batch (or five!) for your house:
Stir all ingredients together in a pint-sized mason jar. If desired, stir in additional mix-ins (below) to flavor your oatmeal. Cover with lid and store in fridge overnight.
In the morning, top with your favorite fresh, diced fruit. Serve and enjoy!
Optional Flavor Mix-Ins:
Strawberry Shortcake: Stir 1/4 cup fresh diced strawberries (or 2 tablespoons strawberry jam) into the recipe above. To serve, top with 1/3 cup fresh diced strawberries.
Orange Roll: Stir 1/4 cup mandarin oranges (or 2 tablespoons orange marmalade) into the recipe above. To serve, top with 1/3 cup mandarin oranges.
Pineapple Upside Down Cake: Stir 1/4 cup fresh or canned diced pineapple into the recipe above. To serve, top with 1/3 cup fresh or canned diced pineapple.
Kiwi Colada: Stir 1 diced kiwi and 2 tablespoons toasted coconut flakes into the recipe above. To serve, top with 1 fresh diced kiwi.
Blueberry Muffin: Stir 1/4 cup fresh blueberries (or 2 tablespoons blueberry pie filling) into the recipe above. To serve, top with 1/3 cup fresh or frozen blueberries.
Cooler weather means I’m cooking up a pot of chili or soup for dinner several times a week. Chili is a comfort food that I cannot get enough of. But here’s the plain and simple truth — chili, particularly vegan chili, can be boring. We don’t eat much meat anymore and have tried to eat more vegan and vegetarian meals. I’m always on the lookout for new and interesting recipes to add to my weekly menu. I was on the hunt for great vegan chili recipes to try out until I get tired of chili, which I think will probably be never.
I’ve found 14 chili recipes you won’t believe are vegan to help perk up your chili and take it from blah to amazing! Read on to see some surprising and unexpected ingredients in these great vegan chili recipes.
14 HEARTY CHILI RECIPES YOU WON’T BELIEVE ARE VEGAN
Get your cornbread ready! Delicious vegan chili recipes are on the way!
FARRO AND QUINOA SRIRACHA CHILI
Imagine you run out of chili powder and you're making chili. Kind of important, right? How about pulling out the sriracha instead? This chili's got big flavor. Not only that, it has a great, thick texture from added quinoa and farro. It's sure to fill your belly and still have you coming back for seconds and thirds. Top with vegan sour cream (or leave it off completely) and you're good to go.
Photo and recipe source: Bakeaholic Mama
BLACK BEAN BUTTERNUT SQUASH CHILI
Not only is this chili loaded with healthy butternut squash, black beans and fire-roasted tomatoes, it's got a mighty kick from chipotle chiles.
Photo and recipe source: Will cook For Friends
WHITE BEAN CHILI
I love a good white bean chili and this one has all of my favorites, including corn. It's expertly spiced and perfect with a squeeze of fresh lime juice on top.
Recipe and photo source: Girl Makes Food
LENTIL QUINOA CHILI
If you've never thought of adding lentils to your chili, now's a good time to start thinking about it. This chili has classic spices like chili powder, cumin and coriander, but with a pinch of curry added in. Very creative. I like it.
Photo and recipe source: Ambitious Kitchen
CHILI WITH FRESH ROASTED CHILES
This colorful chili is full of fresh roasted anaheim chiles, plus the addition of soy sauce for a boost of umami. And like most chili, it tastes even better the next day.
Photo and recipe source: White on Rice Couple
LENTIL CHILI WITH ROASTED RED PEPPERS, OLIVES AND GREEN ONION
Remember what I said about lentils in chili? I meant it. This recipe from Kalyn's Kitchen is one you'll definitely want to make. No beans this time, just a combination of red and green lentils. Roasted red peppers, olives and green onions add even more great flavor.
Photo and recipe source: Kalyn's Kitchen
THREE BEAN AND MUSHROOM VEGAN CHILI WITH CRUNCHY TORTILLA STRIPS
Occasionally I miss the meaty texture of non-vegan chili, but add mushrooms and that longing goes away instantly. This chili also uses three different kinds of beans and gets a hit of sweetness from maple syrup. Yum!
Photo and recipe source: The Unprocessed People
KALE AND BLACK BEAN CHILI
This is a simple, wholesome chili loaded with kale. Top it with vegan cashew cream, green onions and toasted pepitas.
Photo and recipe source: Babble Food
BUTTERNUT SQUASH CHIPOTLE CHILI WITH AVOCADO
Sweet butternut squash and spicy chipotle team up in this fabulous avocado-topped chili.
Photo and recipe source: Cookie + Kate
GARDEN-STYLE CHILI
Sommer's beautiful Vegan Garden Vegetable Chili is chock full of sweet potatoes, red peppers, tomatoes and corn.
Recipe and photo source: A Spicy Perspective
VEGAN CHILI WITH CINNAMON AND COCOA POWDER
Maybe you're tired of cornbread and chili, why not give cinnamon rolls and chili a try? This is another nutrient-rich chili with the addition of canned pumpkin, loads of veggies and three kinds of beans with a touch of cinnamon and cocoa powder.
Recipe and photo source: Baker Bettie
MOCHA TOFU CHILI
Mocha = chocolate + coffee. This chili has both plus three kinds of beans and tofu. As the Kohlers say, "You might be skeptical, but the addition of both gives this chili a rich velvet taste that is perfect as we head into the long, cold winter nights." I'm not the least bit skeptical. Are you?
Photo and recipe source: Kohler Created
VEGAN THAI CHILI
We Heart Vegan wins the prize for creativity for this Thai (Fusion) Chili. Extra points for use of coconut milk. This is one chili I cannot wait to try out for myself.
Recipe and photo source: We Heart Vegan
CHILI WITH CILANTRO-LIME CASHEW SOUR CREAM
This chili is loaded with goodies - carrots, celery, red pepper, black beans, green chiles, sweet potatoes and kale. You could almost call it Superfood Chili. As good as the chili is, one of the best parts is the Cilantro-Lime Cashew Sour Cream.
Photo and recipe source: Cafe Johnsonia
Carrot cake doesn’t necessarily have a season. But if it did, it would have to be spring because Easter and carrot cake go hand-in-hand. Plus, eating carrot cake sometimes seems more virtuous than eating chocolate cake because the main ingredient is an actual vegetable. But what I love most is carrot cake’s adaptability. You can make it vegan, gluten-free, or even nut-free depending on your needs.
For our Easter carrot cake, I like to make a two layer cake with all the traditional add-ins of raisins and nuts. Then I cover it with a fluffy cream cheese frosting. When it’s all finished it tastes like a deliciously sweet cake with notes of caramel and added sweetness from the raisins. The carrots and nuts give a satisfyingly firm texture that is complemented beautifully with the cream cheese frosting. Since I am not a fancy cake decorator, I bypass decorating the cake with mini carrots and bunnies. Instead I swoosh my offset spatula to make waves in the frosting. Then I cover it with a light dusting of coconut and serve it up in thick slices.
Gluten-Free Carrot Cake with Cream Cheese Frosting
Makes: 1 8-inch round cake
Ingredients
Cake:
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 1/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups gluten-free flour (King Arthur Flour is my favorite)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
2 teaspoons orange zest, freshly grated
3 cups carrots, grated
1 cup chopped walnuts
1/4 cup seedless dark raisins
Frosting:
8 ounces cream cheese, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1-2 tablespoons milk
1/2 cup unsweetened coconut flakes, for dusting
Directions
Preheat oven to 350 F. Oil two 8-inch round baking pans and set aside.
In a large mixing bowl beat the sugar and eggs until smooth. Then beat in the oil and vanilla until completely incorporated.
Working carefully, fold the wet ingredients into the dry ingredients (flour, baking powder and soda, cinnamon, and salt), stirring just until everything is smooth and combined.
Fold in the orange zest, carrots, nuts, and raisins with a spatula.
IMAGE SOURCE: KELSEY BANFIELD
Spread the batter evenly in the two greased pans and bake for 45-50 minutes, or until the cakes are firm in the center and golden brown around the edges.
Let the cakes cool in the pans for 10 minutes, then remove them from the cake pan and place on a wire rack to cool completely.
Next make the frosting. In a large mixing bowl beat the cream cheese, confectioners’ sugar, vanilla, and 1 tablespoon of milk. If it needs to be a smoother consistency add a little more milk, 1 teaspoon at a time.
Frost the cake by spreading a 1/8-inch thick layer of frosting on top of the bottom cake piece. Place a second piece on top. Then evenly spread frosting on the sides and top of the cake. Use your offset spatula to make swirly patterns with the frosting. Lightly sprinkle the coconut on the top and sides of the cake. Slice and serve.
