For the Love of Blueberry

Ummm... magic.

I'm at my brother's right now and the entire house including my nephews, ages 4 and 6, are on a smoothie kick. I mean, so much so that the youngest comes downstairs in the morning with sleepy eyes still and a sweet smile on his face and asks: "Can I have a shake?" And the older one now wants his 'shake' for his afternoon snack.

Watching them help make the 'shake' with things like banana, kale, organic frozen fruit, and green juice simply makes my day.

And hearing them say things like... "I love kale" and "I love greens," is music to my ears.   

My sister-in-law makes new creations everyday and the other day it was... "O.M.G. You have to try this...omg. Yeah. This is good. Yeah. This is really good. Let's write this one down."

Love it when that happens ;)

For the Love of Blueberry

1 1/2 ripe (spotty) banana
1 1/2 cups frozen blueberries
1 large leaf of kale
1/2 an apple (we used Pink Lady)
3 ice cubes
1 scoop French Vanilla Vega One 
3/4 cup coconut water (we usedC2O)

Method:

Add all ingredients in the order listed. Pulse with your blender for a a good 10 times and then blend until smooth.

Yields 1 large smoothie or 2 small smoothies.

And yes, use spotty bananas! 

Bananas help overcome depression due high levels of tryptophan, which is converted into serotonin -- the happy-mood brain neurotransmitter.

Spotty bananas can also help to relieve constipation (whereas underripe bananas can actually cause constipation), lessen anxiety and alleviate depression. 

Wishing you all an easy breezy day filled spotty bananas, blueberries and love!

Enjoy ;)

-AEB

No-Bake Lemon Cardamom Coconut Macaroons

This recipe came to me quickly while putting together a menu for my family's Easter Brunch this year.

I am a sucker for a macaroons and I thought it would be a nice addition for a dessert on a spring holiday. And, I love desserts that are sweet yet not too heavy.

This one seriously took about 5 minutes. Wicked easy.

Lemon Cardamom Coconut Macaroons

2 cups unsweetened unsulphered shredded coconut flakes ( I like Let's Do Organic)
1/4 cup organic full fat unsweetened coconut milk (from a BPA-free can or carton, look for those without added ingredients)
1/2 cup organic unrefined coconut oil (melted)
1/4 cup organic hulled hemp seeds
3 T Raw honey*
Juice from 1/2 of a lemon
Dash of ground cardamom

Method:

Add all of ingredients except for the coconut oil into a glass bowl, then pour the oil in and stir vigorously until all ingredients are thoroughly incorporated.

Form macaroon shapes (or whatever shape your heart desires) and place on a glass dish or wax paper, cover and let cool and set in the refrigerator. This would take at least an hour.

Yields ~ 16 macaroons

Enjoy ;)

-AEB

Vega One Power Smoothie

I've been drinking Vega One as shake in the morning for a few months now and I have to tell you - it really has been one of those things that has changed my life. I love brekkie time, but I was beginning to be in a bit of a funk when it came to what to eat because what I was eating was not making me feel well. It wasn't giving me energy. I switched to an all fruit brekkie which made me feel amazing, but it wasn't sustaining me. I needed something more. I found Vega One and never looked back unless of course, I have my new favorite signature dish, The WAKE Bowl. Or... perhaps combine the two (AMAZINGNESS).

Vega One is 100% plant-based, dairy, gluten, and soy free. It has a complete protein blend and balanced amino acid profile made up of of sprouted whole grain brown rise, pea, hemp, and savi seed. Each serving provides 15 grams of protein as well as 3 servings of greens, vitamins, minerals, fiber, antioxidants, digestive enzymes and probiotics. Here is a complete list of ingredients.

Anyway, usually I have the shake with added chia seeds and almond milk, coconut water or water and then fruit along the side but I was super hungry and didn't feel like a salad for lunch so I threw all of this in the blender and viola! Vega Magic.
 

Vega One Power Smoothie

1 banana
1 avocado
2 handfuls of spinach
3 T coconut flakes (unsweetened)
1 T raw honey
1 serving Vega One (I used French Vanilla)
1 serving liquid chlorella (about 18 drops)
~ 2 cups water (I didn't measure so use your best judgement for consistency)
Few ice cubes (this makes the spinach blend better)

Method

Throw in the blender and blend silly ;)

Makes one large green awesome smoothie.

Enjoy ;)

-AEB

Vegan Spicy Yam Chili

Yeehaw!

That is how I feel about this Vegan Spicy Yam Chili!

So, I've been thinking about this change of season thing that occurs, and it's really very interesting. First of all, it has still been quite warm here in Philly (not complaining). Yet, I am still craving fall foods like mad. Pumpkins, Kabocha squash, Carnival squash, pomegranates, apples, cranberries, brussels sprouts... I even went to Jamaica recently where it was so hot that I thought my coconut oil would actually evaporate, and I was craving apples the entire time. My point is that, it must not just be the change in weather - that effect our state of being during the shift of seasons. Perhaps there are other forces at play like ecology, astrology, and even genotype.

On with this fall inspired and completely satisfying vegan dish (and feel free to make in non-vegan with some meat of your choice!) 

vegan chili.jpeg

Vegan Spicy Yam Chili

13.4 oz Organic no-salt added black beans (I use the 365® BPA-free boxed, if you used canned, make sure it's BPA-free like Eden®)
1/2 cup filtered water
1 zucchini, diced
1/2 bunch kale, chopped
2 handful bok choy, chopped
2 garlic cloves, minced
1 handful spinach
1 T fresh chive, minced
1/4 cup fresh cilantro, chopped (actually use your hands to pull the cilantro apart vs using a knife as it releases the oils better)
1 T EVOO
Heavy dash of: Cumin, Cayenne, Chili Powder and Pepper)

For the Yams (btw... there is a difference between yams and sweet potatoes)

1 large yam or 2 small yams, diced (skin-on)
1 T coconut oil
1/2 T Cinnamon

Method

Pre-heat the oven to 400º, dice your yams, toss in a large glass baking dish, and massage the coconut oil evenly on all pieces. Sprinkle the cinnamon overtop and roast at 400º for about 1 hour. Turn over pieces two times throughout for even roasting.

Meanwhile, boil the 1/2 cup water and add in the zucchini and boil for about 1 minute, then add the bok choy, boil another minute, and then add in the kale. Boil for about one more minute, and then turn down to a simmer - drain the majority of the water out and add in the EVOO. Proceed to add in the remaining chili ingredients (keep the water from the beans or add in 1/4 of filtered water), turn the heat up to medium and cover for about 5 minutes and then turn back down to a simmer until the yams are done.

Add in about 2 cups of the yams (yay you'll have some left over!)

Pour into bowls and top with avocado.

(Note: I recommend adding the avocado fresh to avoid oxidation)

Serves 4

I think when I make this again, I will add in some lime but I didn't have any limes (um why not?!? One should always have limes!)

Enjoy ;)

-AEB

Lentil, Butternut Squash & Kale Bake

I've recently become quite fond of the lentil. With 17 grams in one cup, these little legumes are an excellent source of protein as well as healthy, low-glycemic carbohydrates. Additionally, they contain a significant amount of healthy fiber, manganese, B-vitamins, folate and iron. A true superfood, IMHO.

Like other beans and legumes, you can either soak them or cook them or a combination of the two. For this recipe, I decided to cook them. 

On a side note, do you ever just fall in love with an artist all over again? I've been listening to Adele like it's the fist time hearing her this past week and each song undoubtedly moves me. She evokes so much passion...so many emotions... Lovely. 

Anyway, on with this hearty (vegan and vegetarian friendly) dish ;)

Lentil, Butternut Squash & Kale Bake

For the lentils

1 cup green lentils
3 cups water

Method:

In a medium saucepan, combine the lentils and water. Bring to a boil and simmer for about 40 minutes, stirring often. The legumes, when done should be soft throughout.

For the squash

1 small butternut squash, peeled and diced diced
1 tbls coconut oil (Extra Virgin/Unrefined)

Method:

Combine the diced butternut squash with the coconut oil and bake at 400° for about 30 minutes (tossing once halfway through).

For the bake:

3 handfuls of kale, chopped
1 scallion, minced
1 tomato, de-seeded and chopped
Heavy dash of garlic powder
1 tbls cumin powder
Dash of sea salt
4-6 fresh oregano leaves, torn into pieces
3/4 cup water (you'll be splitting this up 1/4 cup at time)
1 tbls coconut oil

Method:

Mix the garlic powder, cumin and sea salt with the 3/4 water. Stir well.

Combine the lentils with the butternut squash, pour 1/4 of the seasoned water over-top and bake another 10 minutes.

Add the tomato and scallion, pour another 1/4 cup of the seasoned water over-top and bake another 10 minutes. Reduce the heat to 350°.

Lastly, add in the kale, oregano, coconut oil and remaining water. Stir and bake for another 10 minutes.

lentil bake.jpeg

Enjoy ;)

-AEB

Product Review: Tagliatelle Jovial Pasta

This pasta dish was by far the best pasta that I have made and I am thinking it may be the best pasta I have ever had. I know, that is a bold statement.

Jovial was kind enough to send me a box of their Gluten Free Brown Rice Egg Tagliatelle and a jar of their Diced Tomatoes to do a product review. The timing was perfect as I had been craving pasta for a while. Being gluten-free for as long as I have been, I can assure you that is indeed the best gluten-free pasta that I have had. I would feed it to any gluten-eater out there. Any day.

Tagliatelle Jovial Pasta & Chicken Sausage

1 box Jovial Brown Rice Egg Tagliatelle Pasta
1/8 jar Jovial Diced Tomatoes
2 tbls grapeseed oil (for your skillet)
1 fennel bulb, thinly sliced
1 zucchini, thinly sliced
1/4 onion, diced
1 garlic clove, minced
1 carrot, thinly sliced
1 handful of kale, chopped
4 Al Fresco Chicken Sausage (Roasted Garlic), thinly sliced
2 basil leaves, chopped

Method: 

Boil the pasta.

Meanwhile, heat your grapeseed oil in a large skillet (I do think grapeseed makes a difference in this recipe - it adds a nice buttery and somewhat nutty flavor). Add the fennel, zucchini, onion, carrot and garlic and begin to saute. 

jovial.jpeg

 

Set the pasta aside.

Add the kale and chicken to the saute. Once the chicken is thoroughly heated, combine with the pasta and add in the diced tomatoes and basil leaves.

And... Viola! ;)

jovial pasta bowl.jpeg

Serves ~ 4 (or 1 with the best leftovers ever ;))

So looking forward to eating this dish again.

Enjoy ;)

-AEB

Spinach Bread Loaf

Well, I really wanted to get this recipe out sooner because I am kind of in love with it, alas, life had its way with me again. So, I apologize for the delay, only because this recipe should most certainly make its way into your life.  

You all know how much I love breads and pancakes, so I thought, why not combine my favorite bread recipe with my favorite pancake recipe?

I now present to you my newest favorite.... Spinach Bread Loaf. Oh yes. 

spinach loaf bread.jpeg

Spinach Bread Loaf

1 cup apple sauce (unsweetened)
2 egg yolks, organic/cage-free (reserve the whites)
4 egg whites
1 tsp vanilla
2 tsp 100% pure maple syrup
1 cup brown rice
1 cup oats
1/4 cup tapioca starch
1 cup spinach, chopped
Heavy dash of cardamom
Heavy dash of turmeric
Pinch of sea salt
1/4 tsp baking soda
1/2 tsp apple cider vinegar

Method: 

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.  

In a large bowl, thoroughly combine the egg yolks, apple sauce, vanilla and maple syrup. Add in the flours, spices and spinach and mix until all ingredients are incorporated. Lastly, add in the baking soda and apple cider vinegar and mix well.

Grease a bread loaf pan (I used grapeseed oil) and bake at 350° 25 minutes, turn down to 300° and bake another 15 minutes with foil over-top. 

Delicious! 

When the temperature drops enough for me to not feel insane for turning an oven on, I'll be making this again.  Yes, even on the coast in Northern Maine, it's HOT. I love it... I really do.

spinach loaf bread 2.jpeg

Enjoy (for brekki, lunch, dinner or a snack! :))

-AEB

Banana & Pear Chai Spiced Bread

The idea of a chai spiced bread had been spinning around in my head for a few days before I made this. Then, the thought to put some pear in it came to me and I couldn't wait to try it out. Seriously... delicious. I may have said this before, I'm sure that I have (because I'm vain like that...), but this is likely my favorite bread to-date.

Banana & Pear Chai Spiced Bread

3 bananas (very ripe or previously frozen)
2 egg yolks (reserve the whites)
4 egg whites
1 tsp 100% pure maple syrup
1 tsp vanilla
2 cups brown rice flour

Chai spice:

  • Dash of ginger
  • Dash of Cardamom
  • Dash of cinnamon
  • Pinch of clove
  • Pinch of Nutmeg 

Pinch of sea salt1/4 tsp ground flax-seed (optional)
2 tbls grapeseed oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp apple cider vinegar
1 pear, peeled & diced (I used Bartlett)

Method:

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.

Thoroughly blend together the bananas, yolks, maple syrup and vanilla. Add in the flour, chai spice, sea salt, flax-seed and grapeseed oil, stir well.

Fold in your egg whites and thoroughly combine with the dough. Add in the baking powder and soda and top with the apple cider vinegar. Give it a good stir and then fold in the pear.

Bake at 350º for 30 minutes, cover with foil and then back another 15-25 minutes or until a toothpick comes out clean. 

chai bread.jpeg

I will definitely be making this one again.

Enjoy ;)

-AEB

Eggs, Potatoes & Sausage, An Irish Brekkie

So, I am Irish (I'm a mutt but there is Irish in there. Hence the Bailey ;)) and I do love potatoes. And sausage. Why don't I do this more often? Because I'm infatuated with pancakes probably...

Irish Brekkie.jpeg

Anyway, this breakfast just kind of happened. I had some leftover potatoes and then remembered that I had some chicken sausage I needed to use up so it was the perfect combination.

I am not a fan of any store-bought breakfast sausage right now because they are all so heavily processed but there are others that are not advertised as breakfast sausage that will certainly do the trick. The ones I've been getting are Al Fresco with spinach, garlic and fennel seed. Delicious (all natural and a gluten free casing).

This was a definite make again, especially after a run and before a hike (I know I'm working on the whole calm down and relax thing.

I looooove being Irish ;)))

hiking map.jpeg

Love my hiking days...

Eggs, potatoes and Sausage, An Irish Brekkie

2 eggs, organic cage-free
Serving of previously steamed russet potatoes*, diced
Dash of turmeric
Sprinkle of sea salt
Dash of fresh parsley, minced
Dash of fresh fennel fronds, minced
1 chicken sausage link, diced

Method:

Soooo EASY! I used two separate pans so that i could prepare my eggs over-easy (yolk popped), but you could toss it all into one (coat with EVOO) and do a scribble.

Prepare your eggs as you'd like, add in the turmeric.

Heat up the chicken sausage and potatoes with parsley, sea salt and fennel fonds.

I also had some blueberries. I may have been hungry...

* For nightshade-free, substitute russet potatoes for sweet potatoes

this is your life.jpeg

Enjoy ;)

-AEB

Roasted Pork Tenderloin with Acorn Squash and Leeks

Despite it's lengthy title, this dish was actually very easy. A few steps for a downright delectable meal (my ego is a tad big on this one... It really was fantastic...)

pork tenderloin.jpeg

Roasted Pork Tenderloin with Acorn Squash and Leeks

For the Pork:

1 pork tenderloin (free-range, grass-fed)
Dash of sea salt
Dash of ground pepper
Dash of garlic
Sprinkle of rosemary
~ 3-4 tbls grapeseed oil

Method:

Heat the grapeseed oil on medium (enough so that the pan is coated with approximately .5 cm in a medium-sized skillet)

While the oil is heating, pat the tenderloin dry and cut off any excess fat, then rub with the seasonings.

Place the tenderloin in the oil and sear for about 2 minutes on each sides (4 sides). I cover mine while I sear.

pork tenderloin 2.jpeg

Roast on a glass dish at 425º for about 15 min or until the center is 155, allow to sit for about 10 minutes. It will continue to cook to about 160z

For the veggies:

Cut the acorn squash in half (lengthwise), scoop out the insides, score and put a light coating of grapeseed oil on the flesh. Roast on parchment paper, flesh-side down for 45 minutes - 1 hour depending on the size of the squash.

Cut a bell pepper (I used yellow)  in half and remove seeds.

Thinly slice a leek, rub some grapeseed oil on the pieces and place underneath the bell pepper. Roast at 400º for 10 minutes and 425º for 10 minutes.

The order in which you do things is up to you but it worked out perfectly for me to roast the squash, then add the tenderloin in the oven and then the pepper and leeks (I was worried about turning the temperature up to 425 º on the pepper and leeks but it was great).

Drizzle the veggies with  100% pure maple syrup. I also sprinkled with turmeric.

Wow. (I know the humble thing, but this really was delicious).

Serves 2-3 people (or one and wicked awesome leftovers).

Gorham Trial, Acadia National Park

Gorham Trial, Acadia National Park

Enjoy (after a nice long hike...;))

-AEB

'Indian Influenced' Veggie Bowl

I love Indian inspired cuisine and I love curry. But a lot of curries have cayenne in them, and although I love cayenne, cayenne does not love me these days. So, I did my own version ;)

By no means am I an expert on the wonderful Indian cuisine; which is why I call this 'Indian Influenced.' It has elements of an Indian dish, though I do have much to learn in that realm.

King Soba pasta is the best gluten free pasta that I have come across. It has a whopping three ingredients (one of which is water), is super simple to cook and absolutely delicious. AND the consistency is that of pasta. Awesome.

indian influenced veggie bowl.jpeg

Indian Influenced Veggie Bowl

1 package of King Soba Brown Rice Pasta
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1/2 cup peas
1 scallion, diced
Large handful of spinach, chopped
Small handful of raisins
Dash of garlic powder
Dash of ground pepper
Dash of cinnamon
Dash of cardamom
Dash of turmeric
Pinch of ginger
Splash of lemon juice
~2 tbls EVOO

Method:

Coat a medium-size sauce pan with about one tablespoon of EVOO and heat to medium, add in all of your veggies except for the spinach and begin to saute.

Boil about one quart water, add in your pasta, bring to a boil and then turn down the heat to medium and cook for approximately 4 minutes.Add to a colander to strain once cooked.

Once the veggies start to soften, add in the spinach, raisins, spices and lemon juice. Saute a few minutes longer until the raisins soften and the flavors begin soak in.

Add the veggies to your pasta, drizzle in the remaining EVOO and toss in with the pasta.

Yum!

Enjoy ;)

-AEB

Krista's Hearty Spinach Pancakes

I've gone through many phases with many foods. I love them for a while, I hate them for a while, or I am indifferent to them for a while. But not pancakes. No, through all of the years and experimenting with different foods and diets, my love of pancakes has never faded. Oh dearest pancakes, I will love you 'til the end. 

I could eat pancakes right now. And, I had some for breakfast this morning. In fact, I've had pancakes for breakfast every morning now for about a week. Yep. True story. 

Now, I am calling these "Krista's Hearty Spinach Pancakes," because my sister, Krista, turned me on to putting spinach (and turmeric) in my pancakes as well as using the

King Arthur brand of pancake mix. You could, of course use your own flour blend (I have various pancake recipes on here, just search in the upper right hand corner ;)) and make them from scratch... but I've been a tad lazy lately. And, this brand pretty much rocks. As far as pre-packaged goes, the list of ingredient s isn't toooo bad, so I'm feeling OK about it. Actually, I am feeling great about it because these pancakes have been a staple for me these days ;)

King Arthur Pancake Mix

King Arthur Pancake Mix

So, without further adieu... 

Krista's Hearty Spinach Pancakes

(Variation One egg-free)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1/3-1/2 cup of water

Method

Simply combine all ingredients together, the water will vary depending on if you've used a bit more or less pancake mix and how thick or thin you prefer them. You can play with the amounts a bit. 

Heat your skillet to medium with some EVOO (or any other oil you like), form two-three pancakes on the skillet and turn down to low-medium. Cook for about three minutes, flip and cook another three. I like to flip them again and do another minute on each side. 

This variation omits the egg and oil. I like to make these the night before my early shift mornings so that I can just grab them and go the next morning. They are the perfect fuel ;) 

Variation one, egg-free pancakes with a side of eggs :)

Variation one, egg-free pancakes with a side of eggs :)

And...I like to top them with raw honey... ;)))

Krista's Hearty Spinach Pancakes

(Variation Two with eggs)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1 egg, organic cage-free
1 tbls grapeseed oil
1/4 water

These are even a bit more hearty, I usually have these on my days off... and sometimes add blueberries or raisins. And eat them very, very slowly... savoring each and every bite. 

Variation two

Variation two

By the way, the turmeric and spinach are both very subtle  I love the taste of both ingredients but you really cannot taste them very much so if you are not a fan, try it anyway - you may be pleasantly surprised.

Fabulously simple. Thank you sweet sister of mine for inspiring this one!

Enjoy ;) 

-AEB

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

WOW

It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.

With my move to Maine and recovery fromMy Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. 

Anyway, this meal was thrown together (typical Ashley-style with no real planning involved ;)) and turned out to be FANTASTIC!

Acorn Squash and Veggies.jpeg

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric

Method (this can all be done in the same casserole dish):

For the acorn squash

Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.

For the parsnips

Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).

For the kale

Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).

For the fennel

Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).

Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.

Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!

Enjoy ;)

-AEB

One-Minute Savory Oat Muffin

I am into savory lately. Maybe it's the winter months? I'm not sure, but this muffin came out fan-tas-tic. I hope you can all tell how I am saying 'fantastic' right now. It's like 'faaaaan-tAs-tic.'

savory oat muffin.jpeg

Ok, moving on...

One-Minute Savory Oat Muffin

1/2 tbls grapeseed oil
1 egg - organic, cage-free
1/4 + 1 tbls oat flour
1 tbls ground flaxseed
Pinch of sea salt
Pinch of garlic powder
Pinch of rosemary (dried)
Pinch of chives (dried)
1/2 tsp baking powder

Method:

Coat a small ramekin or a coffee mug with the grapeseed oil (there will be some left over, keep that in). Whisk the egg in with the oil and then add the remaining ingredients. Stir well until all ingredients are incorporated. 

Heat in the microwave for one minute.

Allow to cool for a minute or do an then flip over to remove (it should slide right out).

savory oat muffin 2.jpeg

This has an amazing bread consistency. So good and perfect for lazy mornings.... or evenings... or afternoons... ;)

And what's better than a one-minute muffin? If you haven't seen it, here is a grain-free version a one-minute muffin.

savory oat muffin 3.jpeg

Enjoy! ;)

-AEB

Prosciutto and Goat Cheese Veggie Bowl

You all know that I love kitchen experiments. Especially where prosciiutto and veggies are involved. And again, I struggled with a title as there is a lot going on in this dish BUT the good news is that there are so many variations that you can do here. Pick and choose your additions ;)

BTW, have you all heard of the Playing For Change Foundation? I am so head-over-heals for this effort. It warms my soul to the core. Give this one a listen. Anyway, here's what's going on in this dish...

Prosciutto and Goat Cheese Veggie Bowl

1 butternut squash, peeled and cubed
1 zucchini, peeled and sliced
Handful of kale (I used red kale), chopped
1 tbls scallion, minced
Dash of garlic powder
Dash of ground pepper
Pinch of sea salt
1 slice sharp goat cheese, diced
3 slices prosciutto
~ 2 tbls EVOO

Method:

Drizzle some EVOO on the cubed butternut squash, add some seasoning and bake at 400° for 30  minutes (turn half-way through). Drizzle the remaining EVOO on the zucchini, kale and scallions and add right over-top the butternut squash (flip over the squash first). Bake at 400° for 10 minutes.

Give everything a healthy stir and then add the prosciutto over-top everything else and bake at 400° for another 5 minutes.

Cut/tear up the prosciutto so that it is mixed throughout and then add in the goat the cheese.

prosciutto bowl.jpeg

Stir and serve ;)

Serves ~ 2

YUM!

Enjoy ;)

-AEB

Sweet and Savory Stove-top Oatmeal

OK, I have had oatmeal for dinner before but this just took it to another level. This is some serious oatmeal goodness.

I'll just leave it at that.

sweet and savory oatmeal.jpeg

Sweet and Savory Stove-top Oatmeal

For the oatmeal: 

1 cup whole grain rolled oats (certified gluten free)
2 cups water
Pinch of sea salt
2 egg whites

Method:

Boil the water, add in the oats, sea salt and egg whites. Give it a good stir, turn down to a simmer and simmer about 12 minutes, stirring frequently.

For the Sweet & Savory:

1 tbls scallion, minced
1 apple, chopped
Handful of kale, chopped
Small handful of raisins
Pinch of sage

Method:

In a medium sized skillet, saute the scallions and apple for a few minutes then add in the remaining ingredients.

Add the sweet & savory concoction to the oatmeal and enjoy.

Serves ~ 1-2

This will now be one of my go-to's. Awesome.

Enjoy ;)

-AEB

Salmon, Broccolini & Sweet Potato Medallions

Oh, how I love Pinterest. What a brilliant social phenomena. I found this post on Sweet Potato Medallions and proceeded to make them that night.

I had some wild caught salmon and broccolini which sounded like a nice pairing, so that is what I did.

sweetpotmed.jpeg

Salmon, Broccolini & Sweet Potato Medallions

For the salmon: 

1 wild caught salmon fillet
Drizzle of EVOO
Splash of lemon juice
Pinch of sea salt
Pinch of ground pepper
Dash of garlic powder

Method:

Rub all ingredients on the salmon fillet, place in parchment paper (uncovered) and bake at 425° for about 20 minutes or until the salmon is done to your liking.

Note, you can bake this while the sweet potatoes are baking as it's the same oven temperature ;)

For the sweet potatoes:

(Adapted from PaleoAloholic)

1 sweet potato, thinly sliced
2 tbls coconut oil
Dash of rosemary (I used dried)
Dash of chives (I used dried)
Dash of garlic powder

Method:

Rub all ingredients on the sweet potato medallions and bake on a glass baking dish at 425° for 12 minutes, flip over and bake for another 12 minutes. 

For the broccolini:

1 bunch of broccolini 

Method:

Steam :)

salmon dinner.jpeg

Serves ~ 1-2

Fantastic meal all around. And will be making those medallions often.

Enjoy ;)

-AEB

Elk Veggie Bowl with Roasted Cauliflower

Sometimes I have such a difficult time coming up with titles. I toyed with the idea of calling it a variation of 'kitchen sink' because that's pretty much what I did. Had the elk burger, looked in my fridge and cabinets and decided to throw this concoction together.

It just so happened that it tasted quite delicious ;)

Elk Veggie Bowl with Roasted Cauliflower

For the Elk Veggie Bowl

1 lb ground elk
1/2 tsp ground sage
Dash of cayenne
Dash of cinnamon
Dash of cumin
Dash of ground garlic
Dash of ground pepper
1/4 yellow onion, diced
Handful of spinach
1 sweet potato, chopped

Method:

In large skillet, saute the onion in EVOO until it starts to turn translucent. Add the elk meat with the seasonings. While that is cooking, steam the sweet potato (about 15 minutes), in the last 3 minutes, add in the spinach to steam that as well). Add the sweet potato and spinach to the elk meat.

For the cauliflower: 

1 head cauliflower florets
Dash of ground pepper
Dash of sea salt
Dash of ground garlic 

Method:

While you are cooking the Elk Veggie Bowl, coat the florets with some EVOO and rub the seasonings on. Roast at 425° for 15 minutes, flip over with tongs and roast for about another 15 minutes or until you start to see a golden crisp.

Add the cauliflower to veggie bowl and consume ;)

elk bowl.jpeg

Serves ~ 2-4

When I eat red meat, I prefer game. Especially elk. Thank you to my gracious family for providing me with some fresh game meat.

Of course, this could be done vegetarian or with another meat as well. 

Enjoy ;)

Chevre Goat Cheese Stuffed Dates

OK, I know that I post some easy recipes but I'm telling you, this may be the easiest AND was a big hit at a dinner party.

So, I'll get right on with it...

Chevre Goat Cheese Stuffed Dates

goat cheese dates.jpeg

2 packages of Medjool dates, pitted (any kind of date would work)
2 packages of chevre goat cheese crumbles

This was for a large group so you could cut the amount down to suit your needs.

Method:

Slice the dates down the middle, stuff with the goat cheese crumbles (I used a very small spoon to do this) and serve ;) Store in the refrigerator if you make ahead of time.

I must admit, these were quite heavenly... 

Enjoy ;)  

-AEB

Protein Power Pancakes

You all know how much I love pancakes. And waffles. And breakfast. Mmm bliss. This recipe came to me at about 6AM when I woke yesterday (on a Saturday...), had some almond butter with honey and a large glass of water to hold me over, wrote some emails, listened to some tunes (lovin' this cover by Chris Cornell) and pondered what I would put in my soaked oats pancakes...

And what was created was quite delicious.

proteinpowerpancakes.jpeg

Protein Power Pancakes

1 cup soaked oats (Certified Gluten Free)
2 tbls apple sauce
2 eggs, oragnic/cage-free
1 tbls
PB2 (powdered peanut butter)
Dash of cinnamon
Pinch of cardamom
Pinch of sea salt
2 tsp baking powder
1 tbls coconut oil (for the skillet)

Method:

proteinpowerpancakes2.jpeg

Heat a large skillet  on medium with coconut oil. Drop desired size pancakes onto the skillet and turn down the heat to low-medium.

Cook on one side for about 4 minutes or until the top begins to bubble a bit. Flip and cook for about another 4 minutes on that side. Turn heat down to ow and flip and heat each side for about another minute.

Yields ~ 3 GIANT pancakes or 4-6 small/medium

proteinpowerpancakes3.jpeg

Enjoy (with some Pete's Sumatra and fresh berries ;)) 

-AEB