Coconut Rice Pudding

March 11, 2013 by 13 Comments

IMG 3401 e1362706408884 Coconut Rice Pudding

I have a confession to make: My new job is making me lazy.

Exhibit A: After being on my feet for 8 hours, I come home exhausted. Doing anything aside from collapsing in bed sounds like a monumental feat. And that’s if I haven’t gone to the gym after work. Phew.

Exhibit B: Due to where our store is located, we are required to wear hats. In case you couldn’t figure out where this is going…washing my hair has become a rarity. Forget two-day hair. We’re lookin’ at four-day hair. At least.

Exhibit C: I can’t tell you the last time I wore jeans. It’s either my uniform, workout clothes, or yoga pants (if any). I had to go to an event the other day around real people, thus requiring me to put on polite-company clothes. I dealt by wearing black pants that look cute and borderline dressy, but feel like leggings. Jeans were just too much to handle.

Basically, I am one cat and a mumbling-to-myself habit away from being that lady that mothers direct their small children away from at the grocery store.

[Read more...]

Filed Under: Desserts Tagged With: , , , , , ,

Chicken and Smoked Sausage Stew

November 29, 2012 by 9 Comments

Chicken and smoked sausage stew e1354235433732 Chicken and Smoked Sausage Stew

I have a confession: I am really weirdly picky about soup.

Cheese had better be involved. Also, if there is cream in that situation, that’s even better. Bean-based soups are pretty good, too. But broth-based soups? Not exactly a fan. In fact, I tend to avoid them if possible. Sure, I’ll eat them…they just aren’t my favorite.

So when I found a broth-based stew recipe in Midwest Living magazine, I was surprised to find that it was calling to me, begging me to make it happen in my kitchen. I mean, of course I had to alter it quite a bit…but the general structure is still there. And there isn’t a drop of cream or speck of cheese in sight. And you know what? I really liked it. WEIRD, I know.

IMG 2694 e1354236531736 Chicken and Smoked Sausage Stew

In fact, my father has declared this to be his new favorite soup of all time. Big statement, right there. I think he would eat an entire pot of this soup by himself if he could. But if you’re going to eat a giant pot of soup, this might be the one to choose. It’s hearty and will warm you up from the inside out, but is full of all sorts of winter veggies to keep you healthy during these long, cold months. Plus, it freezes extremely well, making it a great option for making ahead and reheating later. Consider serving it on top of some brown rice for some extra hearty goodness.

Maybe this is all a sign that I’m starting to grow up and appreciate soups that are actually good for me…Yikes!

IMG 2682 e1354236476946 Chicken and Smoked Sausage Stew

Adapted from December 2012 Midwest Living Magazine.

Print
Chicken and Smoked Sausage Stew
Yield: 6 servings
 

Ingredients
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 quart low-sodium chicken stock
  • 2 cups cubed sweet potato
  • 1 can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 teaspoon each dried parsley and dried oregano
  • ½ teaspoon black pepper
  • 1 cup cooked chicken
  • 1 13-ounce package smoked turkey sausage, sliced
  • ½ bunch kale, stems removed and cut into manageable pieces

Instructions
  1. In a dutch oven, saute onion, carrot and garlic in the oil until onion is soft. Add stock, potato, undrained tomatoes, tomato sauce, dried herbs and pepper. Bring to a boil, reduce to a simmer and simmer 20-25 minutes, until potato is tender. Stir in chicken, sausage, and kale. Simmer until heated through and kale is wilted.
  2. Will last for about 4-5 days in the refrigerator and 3 months in the freezer.

Notes
The longer this sits, the more the flavor of the smoked turkey sausage mingles with the rest of the soup. You might consider making this the night before, then reheating and adding the kale just before serving.

 

Filed Under: Main dish, Soups Tagged With: , , , , , , , , , , , ,

Black Bean Soup

November 12, 2012 by 13 Comments

IMG 2617 e1352680312429 Black Bean Soup

When I had my first year anniversary, I asked everyone what you would like to see more of in the next year. While a lot of you said that you wanted more desserts and baked goods (I think I have already made good on that promise, no?), there were a lot of you who also wanted to see more healthy meals – especially soups – that could be frozen and reheated for quick and easy weeknight dinners. This black bean soup is a response to that request.

IMG 2579 e1352681222542 Black Bean Soup

This is a healthy soup I can get behind. Yes, it’s vegan. It’s also dairy-free, gluten-free and low in fat. But that doesn’t mean we have sacrificed any flavor (you know I would never ask that of you!). It’s really just a bonus that this soup freezes well, making it perfect for reheating during the week. Serve it on its own, or alongside some cornbread for a truly comforting cold-weather meal.

{And since the soup is so good for you, that means you can have extra cornbread…right?)

IMG 2616 e1352681376137 Black Bean Soup

Recipe adapted from Whole Foods.

Print
Black Bean Soup
Yield: 6-8 servings
 

Ingredients
  • 1 pound dried black beans
  • 2 medium onions, chopped
  • 6 cloves garlic, chopped
  • 1 large red bell pepper, seeded and chopped
  • ½ tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 quarts vegetable stock
  • 2 bay leaves
  • 2 tablespoons nutritional yeast
  • Juice of 1 lime
  • Salt to taste
  • Optional garnishes: Diced avocado; sour cream or yogurt; salsa

Instructions
  1. Place the beans in a bowl and cover with water. Allow to soak 6-8 hours or overnight. Drain and rinse prior to cooking.
  2. In a large dutch oven, heat olive oil over medium-high heat. Add the onions, garlic and red pepper, sauteing until onions are translucent and just beginning to turn brown. Add cumin and chili powder, stirring to combine.
  3. Add the beans, vegetable stock and bay leaves. Bring to a boil, the lower to a simmer and cook, uncovered, for 1½ to 2 hours, until beans are tender.
  4. Remove bay leaves. Place 4 cups of the soup in a blender, pureeing until until mostly smooth. Return to the pot with the remaining soup, and add nutritional yeast and lime juice. Salt to taste. (Add a bit more chili powder if you would like more spice.) Serve warm with optional garnishes.
  5. Will keep, covered, in the refrigerator for 4 days or in the freezer for 3 months.

Notes
Nutritional yeast – a popular substitute for cheese among vegans that is full of protein and B-complex vitamins – can be found in health food stores or specialty/natural food stores (such as Whole Foods).

 

Filed Under: Main dish, Side dishes, Soups Tagged With: , , , , , , , , , , ,

Raisin Bread Pudding with French Vanilla Creme Anglaise: Guest Post {and Giveaway!} on The Realistic Nutritionist

October 12, 2012 by Leave a Comment

IMG 2494 e1349920143527 Raisin Bread Pudding with French Vanilla Creme Anglaise: Guest Post {and Giveaway!} on The Realistic Nutritionist

Oh man am I ever excited to share this recipe with you guys.

For one, I love bread pudding. {As you will see from another ah-mazing bread pudding recipe I will be sharing with you next week.}

But what I really love about this recipe? It only uses four ingredients.

You read that correctly. Claire over at The Realistic Nutritionist challenged me to come up with a recipe using Coffee-mate creamer – that’s right, it’s not just for coffee! – and this was the result. Fancy, impressive and oh-so-easy.

Head over to Claire’s site for the recipe and a giveaway!

Filed Under: Desserts Tagged With: , , , ,

Gluten-Free Chai Spice Cupcakes

August 1, 2012 by 3 Comments

IMG 1830 e1343789674810 Gluten Free Chai Spice Cupcakes

I know that “Chai Spice Cupcakes” probably seem like more of an autumnal recipe than something to post at the beginning of August. And you’re probably right. But this summer’s horrendous heat wave has made me long for even just slightly cooler days, so maybe posting this recipe is my way of trying to make autumn come a little early.

Think it will work?

Yeah, me neither. Oh well.

Regardless, these little cupcakes are downright awesome. My momma made them as little snacking treats the week of my best friend’s wedding, and not a single person could stop eating them. Even Amy’s 2-year-old nephew kept asking for more! So maybe you will want to do what we did and make them into mini-cupcakes instead of full-sized ones…it will keep them around longer (and you can technically eat more than one without a guilt trip!). ;-)

IMG 1827 e1343789718620 Gluten Free Chai Spice Cupcakes

Now, maybe you will make them and decide to call them muffins – the coconut flour lends them a texture slightly more akin to a traditional muffin than a light, fluffy cupcake – but I personally will stick with cupcakes. It makes them feel more like an indulgent treat than an everyday snack.

I decided to forgo a traditional frosting on these cupcakes and instead went with a simple glaze – I wanted something that would complement the spices in the cupcake but wouldn’t overpower them with sweetness. Although, in retrospect, I wish I had used the frosting from these cookies – just use vegan margarine instead of butter to keep them dairy free.

Make these yummy little cupcakes. You (and your family) will be so glad you did.

IMG 1843 e1343789786190 Gluten Free Chai Spice Cupcakes

Print
Gluten-Free Chai Spice Cupcakes
Yield: 24 mini cupcakes, or 12 regular cupcakes
 

From The Urban Poser
Ingredients
  • ½ cup coconut flour, sifted
  • 1½ teaspoons ground cardamom
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 5 eggs
  • ½ cup coconut oil
  • ½ cup honey
  • 1 teaspoon vanilla

Instructions
  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners; set aside.
  2. In a medium bowl, whisk together flour, spices and baking soda. Set aside.
  3. Using a mixer, combine the eggs, oil, honey and vanilla until well combined and slightly foamy.
  4. On low speed, mix dry ingredients into the wet ingredients. Mix until smooth and batter resembles pancake batter (this is as thick as the batter will get). Pour into prepared tins and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow to cool completely before frosting.

Notes
These would be really good with some chopped pecans added in. You should definitely do that.

Filed Under: Desserts Tagged With: , , , , ,