Vegan Sweet Potato Stuffing

This super simple recipe was a hit at my work Thanksgiving potluck! I have several vegan gluten-free coworkers, so I wanted to make something that they could eat, even though I was kind of sad to make this without butter. It turned out really yummy though, and you won’t miss meat as a part of this at all.

Ingredients:

6 cups sweet potatoes, peeled and cubed

1 large onion, chopped

3 stalks celery, chopped

rosemary

sage

2 cups fresh cranberries

4 TBSP olive oil

salt & pepper to taste

Directions:

Preheat your oven to 350 degrees and line baking trays with foil or parchment paper.

Toss the cubed sweet potatoes in a large bowl with 2 TBSP of olive oil. Salt and pepper.

Put the remaining olive oil into a large frying pan over medium heat, and, when hot, add onions and celery and herbs. Cook until translucent.

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Bake sweet potatoes in a single layer for 30 minutes, then turn and cook for 25 more.

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Remove sweet potatoes from oven and transfer to a large casserole dish. Combine with onion/celery/herb mix and cranberries and stir gently to combine. Salt and pepper to taste.

Cover with foil and bake for 25 minutes. This reheats well and goes well with ham as well as turkey! Happy Thanksgiving!

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Pumpkin Lamb Chili

It’s finally cool and feeling like fall here, so I was more than happy to make something in the crockpot this week. It’s a delicious, hearty meal, inspired by minister Laura Thompson.

{I made this with two pounds of meat so it will last us a while, but you could easily make this vegetarian by substituting an additional 2 cans of beans and/or celery, carrots, even potato.}

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Serves: Many

Prep time: ~1 episode of Buffy the Vampire Slayer

Cook time: 5 hours on low

Ingredients: 

1 lb. ground lamb

1 lb. grass-fed ground beef (or another lb. of lamb)

1 can black beans, drained

1 can pinto beans, drained

1 can pumpkin puree

1 large can diced tomatoes

1 large onion, chopped

4 or more cloves of garlic, finely chopped

~1 cup broth/stock of choice

Optional: pour or two of red wine

Chili powder

Cinnamon

Salt & pepper

Tabasco

1 TBSP Coconut oil

Directions: 

Heat coconut oil in a large frying pan over medium-low heat and add onions. Cook until translucent and soft, about 5 minutes.

Add your drained beans and diced tomatoes (with the juice) to your crockpot or slowcooker. Add chopped garlic and the onions and stir together.

Put your ground meat in the frying pan and season heavily with chili powder and moderately with salt, pepper, and cinnamon. The cinnamon tastes amazing with lamb and will bring out the pumpkin flavor. Cook until most of the pink is gone and it’s broken into small pieces (it’s going to be cooking for hours, it’ll get cooked through eventually so there’s no need to dry it out now.)

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Add the cooked meat and stock to the crockpot and stir to combine.

Add the pumpkin, stir it in and gauge if more liquid is needed. The pumpkin is quite thickening.

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Now add more chili powder, salt, pepper, and cinnamon. Tabasco, too, if you want more spice. Taste it and probably add even more chili powder. It’s a lot of food to flavor & I was surprised how much chili powder it took.

Turn crockpot on to low and cook for 4-5 hours. Enjoy!

Raw Kale Salad Recipe

I have been working at my company for over a month! I feel adjusted to being a working person now and I’m totally out of school mode. I biked through campus on my way home today and it was weird, like I could have been just coming from class or something but I wasn’t.
I’m still waiting to hear if the company will be hiring me permanently or not, which is stressful but doable. The worst time is when all of my bosses are in interviews in the conference room near my office and I can *almost* hear what they are asking the candidate. I love my job here and I think I’m really good at it, so I just want them to hire me already!
*Update:* the funny thing is that my boss called me into a meeting while I was writing the above paragraph of this post and while I am not an official, regular employee yet, they have made it clear that I’m not going anywhere soon and that December is looking like my official hiring time!!! I’m an employed college graduate!
Anyway, here’s a recipe that I got at the cooking class I went to two weekends ago (that’s how long it’s taken me to write this post. It’s so easy, delicious, and healthy!
Feeds 2-4
Adapted from recipe by Chef Debra Chase
Ingredients:
  • 1 bag chopped kale (to save time) or 1 bunch kale
  • 2 handfuls of cherry tomatoes, quartered
  • 1 avocado
  • 1/2 can black olives, sliced
  • 2 TBSP olive oil
  • juice of 1 lemon
  • 1 tsp. salt*
  • pepper to taste

Directions:

  • Put kale in a mixing bowl (non-reactive, like glass, ceramic, or plastic) and sprinkle salt over the leaves. Massage leaves until the turn darker green.
  • Drizzle lemon juice over the leaves and massage again. The leaves should get a bit darker and seem “cooked” by the acid.
  • Add tomatoes and olives to the kale and mix together.
  • Mash the avocado with olive oil and pepper until smooth and then toss into salad.
  • Serve chilled.

*Be careful adding more salt to this salad since the kale is already salted. Taste before you add more!

Leila’s Why is Davis so Hot Still Paleo Peach Cobbler

I went on an awesome but rather exhausting roadtrip to Portland this weekend and was lucky enough to be able to take today off work. I woke up from my nap this afternoon having had a dream about my mom making peach cobbler. It sounded really good, so I decided I would make some.  It wouldn’t really be a complete, relaxing day off for me if I didn’t bake something, so here it is: my several-weeks-into-fall-but-it-still-feels-like-summer-here peach cobbler.

Serves: However many persons want to chow down on this deliciousness.

Prep time: ~30 minutes

Bake time: ~20 minutes

Ingredients:

Filling:

3 cans of peaches in fruit juice, not syrup (you could use fresh fruit, of course, but peaches aren’t in season for me right now)

2 TBSP grassfed butter, softened

1 tsp vanilla extract

2 TBSP maple syrup

pinch of salt

 

pumpkin spice to taste

roasted almonds

Crust:

2 eggs

2 TBSP grassfed butter, softened

1 TBSP raw honey

1/2 cup coconut flour

pinch of salt

1/2 tsp baking soda

pumpkin spice to taste

1/2 tsp vanilla

water (added in 1/2 tsps until desired consistency)

Directions:

Open the three cans of peaches and drain two of them. Dump all of the peaches and the juice from one of the cans into a pot.

Add butter, maple syrup, vanilla, salt, and pumpkin spice* to peaches and heat over medium low until the mixture begins to bubble. Turn burner off and set aside.

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*I use pumpkin spice because I enjoy the mixture of spices in it and how it gives this dessert a fall-ish flavor, but experiment with what you like best.

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Grease a pie or square baking dish and pour peach mixture in. Add nuts.

[I opted for whole roasted almonds, but that’s mostly because I was feeling lazy and didn’t want to chop them. That’s what teeth are for. The sesame seeds are in there because of a failed attempt to use a spring form pan for this recipe. My dad uses butter and sesame seeds to keep things from sticking, so I tried it, but the filling started leaking. Whoops.]

Add butter, honey, and eggs in a bowl and beat well.

Add vanilla and pumpkin spice and mix.

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Add salt, coconut flour, and baking soda and mix together. A sticky yet slightly crumbly dough should form.

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Add small amounts of water to get the dough to your desired consistency. I’ll have to play around with the recipe a bit because the dough I got today was too sticky to roll out but too thick and crumbly to pour on top, but it tastes delicious so I’m not complaining.

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Get dough onto the top of the peaches however works for you, and then bake in a 350 degree oven for about 20 minutes, or until top is golden brown and the filling is bubbling. Enjoy!

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Spicy Paleo Breaded Fish

Here’s an easy and flavorful fish recipe I made for dinner on Monday. I made my Paleo Schnitzel this weekend and was inspired to use the same kind of breading on fish.

Ingredients:

2-4 fillets of white fish

1 egg, beaten

1/2-1 cup coconut flour

1-2 cups almond meal

Chili flakes

Cayenne pepper

Salt & pepper

Coconut oil

Directions:

Prepare the breading ingredients in three dishes: coconut flour, egg, and almond flour. Add chili flakes & cayenne to the almond flour as desired- be careful that you go in small pinches or you will end up with really spicy fish.

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Melt coconut oil in a skillet over medium heat. Salt and pepper both sides of your fish, then dredge in coconut oil, dip thoroughly in the egg, and coat both sides with the spicy almond meal. Place in pan once the oil is hot. Cook about 3 minutes per side (but this will differ slightly depending on what kind of fish you use.)

That’s it! Very simple and quick to make. I topped it with my homemade mayo (recipe to come) and it was a nice balance to the spice.

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Fall Berry & Pear Crisp

This is an update on the first recipe I posted on this blog, almost a year ago! Ben’s parents brought us hella pears when they came down last weekend and they are so good, I’ve been eating them every day.

Ingredients:

Filling:

1 bag frozen berries (I use Trader Joe’s Cherry Berry Medley

3-5 pears, depending on how big they are, chopped into bite-sized pieces

1/4 cup raw honey or real maple syrup

cinnamon to taste

Crisp topping: 

1 cup gluten-free oats

1/4 cup chopped pecans, walnuts, or almonds

3 tablespoons grass-fed butter

1/4 cup maple syrup or raw honey

1/2 teaspoon pumpkin pie spice or 1/4 teaspoon each of nutmeg and cinnamon

(Optional: dark or semi-sweet chocolate chips)

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Directions:

Preheat oven to 350 and grease an 8×8 baking pan. Toss your berries into a colander and rinse with cold water, then transfer to a bowl and mix with the chopped pears and honey or syrup.

Melt butter in a dish in the microwave, and then add maple syrup, spices, nuts, and oats and mix well.

Spread fruit mixture evenly in baking dish, and then crumble the topping evenly over it. At this point, I also like to put some chocolate chips on top, but that is totally up to you.

Put in the oven and bake for 25-30 minutes or until the filling is bubbling and the topping is golden brown.

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Ate half, then remembered to take a picture

Easy Frittata Recipe

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Frittatas are a super simple, quick thing to make when you have no inspiration and a seemingly random assortment of things in the fridge, or, I suppose also with intentional ingredients you planned to put in a fritatta. As you can put almost anything in it, I’ll put an asterisk next to the ingredients you definitely need, otherwise feel free to experiment with what I used or your own combinations!

Prep time: 10-15 minutes

Cook time: ~15-20 minutes

Serves: 2-4

Ingredients:

6 or more eggs* (depending on the number you’re feeding and how many other things you’re putting in the dish)

Half an onion

3 strips of bacon (or other meat/protein)

Half a bell pepper (or other vegetable, zucchini would be good)

1 Serrano pepper (for spice)

1 1/2 cups spinach (or other greens)

Salt & pepper*

Directions:

Preheat oven to 500 and heat an oven-safe skillet over medium heat on the stove.

Add bacon to the skillet and cook until done. I like using bacon because then I can use the yummy bacon fat to cook the veggies in.

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Yum

While the bacon is cooking, whisk the eggs in a bowl with some salt and pepper and chop up whatever veggies you are using.

Drain bacon on a paper towel but keep the fat in the pan. Add the chopped onions and peppers/ other vegetables.

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Cook until onions are translucent, about 3 minutes, then add spinach and let wilt. Add chopped bacon back in.

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Pour whisked eggs into skillet, and mix together with bacon/veggie mix. Let it cook on the stove for 2-3 minutes, until the edges are set but the middle is still wet.

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Edges set & ready to go in the oven

Put the skillet into the preheated oven and cook 3-5 minutes, until the top is golden brown and the whole fritatta is set and bounces back slightly when touched. Cut and serve hot!

What’s your favorite ingredients to put in a frittata? Do you have a favorite “whatever is in the fridge” recipe?

Whole30 Chimichuri Sauce Recipe

I looooove this sauce! I made it as a marinade for steak and chicken last weekend and I made it again for Ben this weekend. I adapted this from the Whole30 book and doubled it because if you don’t make this much, you will wish that you had. I hear it freezes well.

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Ingredients:

1/2 cup red wine vinegar

1/2 cup lime (or lemon) juice

4-6 cloves garlic, minced

3 green onions, chopped

3 cups olive oil

1 bunch fresh, washed parsley

1 bunch fresh, washed cilantro

salt & pepper

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Coconut Cream Chicken Paprika Recipe

I made a Paleo version of one of my favorite family recipes today! My mom makes delicious chicken paprika, but it has tons of sour cream in it. I wanted to make a dairy-free version, so I traded the sour cream for coconut cream and it turned out great! This is a very simple, yet flavorful, recipe.

Ingredients:

~6-8 chicken pieces- I used 6 boneless, skinless chicken breasts

1 can coconut cream

1/4 cup chicken broth

4 TBSP grassfed butter or coconut oil

3 TBSP paprika

2 tsp cayenne pepper

salt & pepper to taste

1 TBSP potato starch (optional)

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