Blog Archives

Coconut Roasted Sweet Potatoes

One week until internet finally graces my house! Until then, I’m thanking Oprah for her chai while resting in the wonderfully air conditioned Starbucks in Old Town Fort Collins. It’s a welcome change after slaving over a hot oven to make these gems!
am4 I’m completely exaggerating. This is one of the simplest and tastiest recipes I’ve ever made. A few weeks ago I received an awesome care package in the mail from my bestest buddy Rick.
am6 In case you’ve forgotten, I should remind you of my obsession with Lourdes Gourmet chimichurri sauce. I discovered this four years ago at the farmers market in Ventura County and couldn’t get my mind away from it. I dreamed about the wonderfully tangy and herby spread, slathered slices of bread with it, basically drank the stuff. When Rick was kind enough to send me all these other goodies, I knew yet another unhealthy obsession was about to occur.
am The coconut spread. Another thing with which I’ve been slathering slices of bread. I decided that an actual recipe should occur before I finished every single jar in my fridge.

Coconut Roasted Sweet Potatoes

Serves 1-2
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
Dietary Vegetarian
Meal type Dessert, Side Dish, Snack
Gems of sweet potato are roasted in Lourdes coconut spread until tender and caramelized, then topped with fresh lime zest.

Ingredients

  • 1 Large sweet potato (peeled and diced)
  • 1/8 cup Lourdes Gourmet Coconut Spread
  • 2 teaspoons salt
  • 3 tablespoons lime juice
  • the zest of half a lime

Directions

Step 1
Preheat the oven to 375 degrees.
Step 2
In a microwave safe cup, microwave the coconut spread for 15 seconds to thin the consistency.
Step 3
In a bowl, toss together the sweet potato cubes, warmed coconut spread, lime juice and salt.
Step 4
Spread the mixture on a greased cookie sheet and bake for 30-45 minutes, tossing every 10 minutes for an even roast.

am6 Simple, quasi-healthy and delicious! Thanks to Rick for both the care package and patience!

What’s your favorite way to spice up a simple sweet potato?

Leave a Comment

Filed under recipe

Chocolate Caramel Porter Pops

I think it’s official. I think we may finally be over the random days of waking up to find snow covering the ground! (Knock on wood.)
Cloudy Colorado There have been many a wonderful spring shower in the afternoon, but the temperature is finally on a continuous upswing! We’ve been getting 90+ degrees for the last week. Summer is coming! And summer calls for…
am7 Popsicles!!! Not just any popsicles though. Popsicles with BEER in them!
am I teamed up with fairlife to bring some boozy recipes to the table. Some of them definitely haven’t worked out.
am9 Beer + dairy = curdled sadness. But these beersicles are a winner!
am8 The rich creaminess of the fairlife 2% chocolate milk makes the texture of these like fudgsicles, not the bland, crystallized, icy frozen milk you might expect. You’ll notice that I instructed to put the beer in the base of these popsicles whereas the pictures are reversed. After a horrible disaster that ended with me hand mopping my entire kitchen floor, I determined that the softer consistency of the frozen beer part would better be placed on the top of the popsicle so you don’t get stuck with puddles of sweet beer and chocolate milk on your floor. You’re welcome.
am2 I used one of my favorite porters around – Killer Boots caramel porter by Verboten Brewing. First, make a simple syrup and let cool completely. I chilled mine in the fridge for a good hour.
am3 Slowly mix together the beer and simple syrup, tasting as you go. These beersicles end up pretty sweet, so you may want to use less than I did.
am1 Fill the bases of the popsicle with the beer mixture and let them freeze for 2-4 hours, or until slightly solidified.
am6 Fill them the rest of the way with fairlife 2% chocolate milk, until 1/4 inch to the top.
am5 The genius that I am, I forgot science and the fact that liquids expand as they freeze, so after filling the molds up all the way I ended up cleaning out my freezer and rinsing off the overflow. Don’t do that.
am7 When completely frozen, place the molds in a cup of hot water for about two minutes until the popsicles slide right out and enjoy!

Chocolate Caramel Porter Pops

Serves 6 popsicles
Prep time 20 minutes
Cook time 8 hours
Total time 8 hours, 20 minutes
Allergy Milk
Dietary Vegetarian
Meal type Dessert
Boozy popsicles filled with caramel porter and rich chocolate milk.

Ingredients

  • 12oz stout or rich porter (I used Verboten Brewing Killer Boots caramel porter)
  • 2oz simple syrup
  • 6oz fairlife 2% chocolate milk

Note

Must be 21 years or older to enjoy.

Directions

To make the simple syrup
Step 1
In a small pot, combine 1/2 cup of water with 1/4 cup of sugar, bring to a boil and let cool completely.
For the popsicles
Step 2
In a bowl, mix together the 12oz of stout or porter with 1-2oz of simple syrup (using more or less to taste).
Step 3
Pour the beer mixture evenly into the bottom halves of 6 popsicle molds and freeze for 4 hours.
Step 4
Once the beer mixture has hardened, pour fairlife 2% chocolate milk into the molds until a quarter inch from the top, insert the sticks and freeze overnight.

am10 Happy almost summer to everyone! What’s your favorite style/flavor of popsicle?

Note: I was provided free product and compensation by fairlife to create this recipe. All text and opinions are my own.

5 Comments

Filed under recipe

Vegan Whole Grain Protein Bread

Thursday was a homemaker day: a lazy morning lounging by the fire sipping copious amounts of coffee and reading blogs. An hour long intensive workout followed by an aromatherapy shower. A load of laundry. Making the bed with clean sheets. Folding warm clothes fresh from the dryer. Answering reader emails, writing interview quotes, figuring out ways to use up the spinach that’s about to peak.
Screen shot 2014-02-20 at 10.56.05 PM Green monstas. I adore them.
Screen shot 2014-02-20 at 10.56.18 PM Kale with leftover Tuno salad and diced pickles, topped with wheat berries.
AM Freshly baked bread. Meditation and kneading bread are the same thing.
AM1 Standing in the kitchen, staring out at the Rocky Mountains while Bastille plays through the dining room speakers, wrist deep in tacky dough that smells of maple syrup and warm yeast. That was my Thursday.
AM2 Once the piping hot loaves emerged from the oven, they were delicately sliced and placed in the basking glow of the sunset for photographing.
AM3 I almost forgot to taste test but, just in time, slathered a slice with my chimichurri sauce to inhale.
AM4 And it was gooooood.

Vegan Whole Grain Protein Bread

Serves 10
Prep time 3 hours
Cook time 30 minutes
Total time 3 hours, 30 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Bread
Vegan whole grain bread studded with chewy wheat berries and packing a punch of quinoa protein.

Ingredients

  • 1 cup warm water
  • 4 tablespoons pure maple syrup
  • 1 packet active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup pre-cooked quinoa
  • 1 cup pre-cooked wheat berries
  • 2 +1/2 - 3 cups whole wheat flour

Directions

Step 1
In a large bowl combine the warm water, maple syrup and dry active yeast and let rest for three minutes. (Water should not be so hot that you can't hold your finger in it comfortably)
Step 2
Stir in the salt, olive oil, wheat berries, quinoa and one cup of whole wheat flour.
Step 3
Add the rest of the flour 1/2 cup at a time until the dough is tacky to the touch.
Step 4
On a floured surface knead the dough for 4 minutes, then shape into a ball and place in a greased bowl. Cover with a damp towel and place in a warm room to rise for two hours.
Step 5
Once the dough has double in size, punch down, split into two and shape into two loaves.
Step 6
Place on a greased baking pan, cover and let rise again for one more hour.
Step 7
Bake at 375 degrees Fahrenheit for 30 minutes, or until tops are browned.
Step 8
Remove from oven and place on wire rack to cool.

AM5 Happy Friday! You made it through the week! What are your big plans for the weekend?

3 Comments

Filed under recipe

Eggnog Spiked Christmas Kettle Corn

Anyone else feeling way behind in the holiday season? Our tree still doesn’t have ornaments on it, and for us, that is a HUGE deal. Normally the tree is up and decorated the day after Thanksgiving and I’d be ready for the Christmas music to finally cease at this point. Instead I’m trying to catch up to the whirlwind of the season and feel a little Christmas spirit before the year is over!
am Barrel-aged Velvet Merkin – this is a good start. Rich oatmeal stout with a potent aroma and flavor of bourbon in front of the fire? Sounds like Christmas-time to me!
am1 I also thought a little seasonal snack might help. I was never a big fan of eggnog as a kid, but ever since I found this Silk Seasonal Nog, I can’t get enough!
am2 Pop some corn…
am3 Make some nog-glaze…
am4 Prettify the glaze….
am5 Drizzle and enjoy! Sweet, salty, crunchy and vegan-friendly!
am6

Eggnog Spiked Christmas Kettle Corn

Dietary Vegan, Vegetarian
Meal type Dessert, Snack
Occasion Christmas

Ingredients

  • 6 tablespoons powdered sugar (divided)
  • 2 teaspoons Silk Seasonal Nog (or eggnog of your choice)
  • 4-8 drops red and green food coloring
  • 6 tablespoons unpopped popcorn kernels
  • 1 teaspoon coconut oil
  • pinch sea salt

Optional

  • pinch silver and gold sprinkles

Directions

For the popcorn
Step 1
Melt the coconut oil in a large pot on the stove over medium-high heat.
Step 2
Pour in the popcorn kernels and place the lid on top, shaking constantly to coat kernels with oil and prevent burning.
Step 3
Once the popcorn is finished popping, spread evenly on a baking sheet covered with parchment paper.
Step 4
In two separate small bowls combine 3 tablespoons with two teaspoons of Silk eggnog (or eggnog of your choice) and stir until it becomes a thin paste.
Step 5
Add 4-8 drops of red food coloring to one bowl, and 4-8 drops of green food coloring to the other until you reach the desired colors.
Step 6
With a spoon, drizzle the glaze over the popcorn until coated to your liking and sprinkle the pinch of salt across the top.
Step 7
Add the silver and gold sprinkles here if you'd like, pour into a bowl and devour.

am7 Happy holidays!

Are you having trouble getting into the spirit of the season? I blame the late Thanksgiving!

1 Comment

Filed under recipe

Wilted Kale and Quinoa Salad with Maple-Glazed Pecans

How’s everyone faring after the long, intensive weekend of leftovers?
am Our second Thanksgiving was stuffed full of butter and excessive amounts of meat, just because. We had to make up for the vegan binge the night before.
AM1 Since that fateful day, we’ve been starting each morning with a kale smoothie. Of course, the kale smoothie might just happen to come after I’ve eaten more leftovers, but I feel like it kind of balances it out, right?

Today I’m bringing the recipe for that kale salad that we had on Thanksgiving. I think I’ll be making it again for Christmas dinner with the addition of some roasted pomegranate arils!
AM7

Wilted Kale and Quinoa Salad with Maple-Glazed Pecans

Serves 4-6
Prep time 20 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Salad
By author Lightly adapted from Angela Liddon
Warm and crunchy kale salad with a burst of tart sweetness from white balsamic vinegar and maple-glazed pecans.

Ingredients

  • 6 cups baby kale (washed and finely chopped)
  • 1 + 1/2 cup pre-cooked quinoa (use vegetable broth for more flavor)
  • 3/4 cups pecans
  • 1 tablespoon pure maple syrup
  • The juice of one lemon
  • 3 tablespoons olive oil
  • 1 + 1/2 tablespoon flavored white balsamic vinegar
  • 1 clove garlic
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 handful Craisins (or substitute pomegranate arils)

Directions

Step 1
In a large pan on the stove, toast the pecans over medium-high heat until fragrant.
Step 2
Drizzle the maple syrup over, stirring constantly, then pour the pecans onto a sheet of parchment paper and place in the fridge while you prepare the rest of the salad.
Step 3
In a small food processor, combine the lemon juice, olive oil, balsamic vinegar, salt and pepper and process for about thirty seconds.
Step 4
In a large bowl, combine the finely chopped kale, warm quinoa, pecans and Craisins (or pomegranate arils) and drizzle the dressing over the top.
Step 5
Toss and consume.

AM10 This salad is pretty easy to put together once you’ve done the rinsing and chopping. We had leftover quinoa in the fridge so we didn’t have to labor over that for half an hour.
AM2 Toasting the pecans.
AM3 Maple-glazed! This makes the salad!
AM4 So does the white balsamic vinegar – Cara-Cara Orange/Vanilla from my favorite olive oil shop in Fort Collins.
AM6 Throw everything into a bowl and top with warmed quinoa, then toss.

I hope you’re all having a good start to the week! I’m off to another day at the brewery and I couldn’t be happier with my life. Prost!

What are your post-Thanksgiving cleansing foods/plans?

Leave a Comment

Filed under recipe

Simple Kitchen Sink Soup

It’s been quiet around here. Quiet and calm. Until yesterday. Apparently, funemployment is coming to an end shortly, one way or the other. Since the end of my peaceful, quiet and calm time is looming, I’ve been soaking up as much time as I can in the kitchen, hiking in the brisk mornings, and lazing about on the couch watching reruns of terrible, terrible shows on Netflix. Quality time.
am1 The herb garden has hit its end thanks to the repetitive cold frosts we’ve awoken to every morning. I’ve been taking handfuls of dried herbs from this bowl and crumbling them into almost every recipe I’ve created. Including the homemade stock I used for this one.
am Simple Kitchen Sink Soup. I was hoping to make a split pea soup to warm up with and then realized that there were no split peas in the house. Lentils it is! The wonderful thing about this recipe – you can throw anything you want into that pot. I had some carrots, celery and onions that were about to peak, so those were my choices.

Simple Kitchen Sink Soup

Serves 8-10
Prep time 15 minutes
Cook time 7 hours
Total time 7 hours, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
A painfully easy vegan stew, chock full of vegetables and perfect for a chilly autumn evening.

Ingredients

  • 2-3 onions (chopped)
  • 3-4 carrots (peeled and chopped)
  • 4-5 celery stalks (chopped)
  • 2 cups lentils (rinsed)
  • 8 cups homemade vegetable broth
  • 1 handful any other chopped vegetable you want to use (potatoes, kale, mushrooms, etc.)
  • 1-2 teaspoon salt to taste

Directions

Step 1
In a slow cooker layer each ingredient, one by one, without stirring.
Step 2
Set slow cooker to low for 6-7 hours or high for 3-4, until lentils are soft.
Step 3
Season to taste and serve.

I also had plenty of spent grain from my snow day brew day. It was necessary to make some whole grain bread with that.
am2 I may have forgotten to allow it to rise the second time… Ah well. Still delicious.
am3 Smear a slice of this with honey butter and your life will be complete. Bread recipe coming soon!

What’s your favorite autumn recipe? Please share links!

2 Comments

Filed under recipe

Protein-Packed Butternut Squash and Leek Soup

It’s the last day of September and I think it’s past time to start in on copious amounts of deliciously warming autumn recipes. This soup is from an adaptation I made three years ago on the blog, but this time I added red lentils for a punch of protein – a perfectly rounded out vegan dish.
AM

Protein-Packed Butternut Squash and Leek Soup

Serves 4-6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
Misc Serve Hot
This soup is SPICY, slightly sweet and full of veggies and protein thanks to the lentils! If you need to clear out your sinuses, this is the soup to make! Not only are you getting massive amount of Vitamin A from the butternut squash and a huge dose of protein from the lentils, but you also hike up your metabolism with the cayenne.

Ingredients

  • 1 Large butternut squash (halved and seeded)
  • 4 Large leeks
  • 1 head garlic
  • 4 cups vegetable broth
  • 1 cup red lentils (rinsed)
  • 2.5 cups water
  • 1.5 teaspoons ground nutmeg
  • 1 teaspoon cayanne pepper
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper

Directions

Step 1
Place the butternut squash halves, cut side up, on a cookie sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. At the same time, remove the papery skins from the garlic, then wrap the entire head of garlic in foil.
Step 2
Bake squash and garlic at 350 degrees for 60-75 minutes, or until fork easily pierces through the thickest point of the squash.
Step 3
Allow the squash and garlic to cool while you prepare the lentils: Place the rinsed lentils in a pot with the 2.5 cups of water, bring to a boil and reduce to a simmer for about 35 minutes, stirring often.
Step 4
Trim, wash and thinly slice the leeks.
Step 5
Saute the leeks in 1 tbsp of olive oil over medium heat for 15-20 minutes while the lentils cook.
Step 6
Squeeze the roasted garlic out of the casing and into the pan with the leeks and saute for another 5-10 minutes.
Step 7
Add the cubed butternut squash and saute for 10 minutes.
Step 8
Add the vegetable broth, cooked lentils, ground nutmeg, cayenne and ground pepper. Bring to a boil then reduce to a simmer for 20 minutes.
Step 9
Take an immersion blender and puree the soup into a creamy consistency. If you don’t have an immersion blender, ladle the soup into a blender and blend until smooth, then pour back into the pot.
Step 10
Slowly stir in salt, pinches at a time, until you reach the desired taste.

Butternut Soup I garnished this with my spicy-sweet roasted squash seeds, also from an old blog recipe, and paired it with one of my favorite pumpkin beers – Elysian Night Owl.
AM4 And now, I’m off to enjoy this gorgeous day with a mountain bike ride! Happy trails!
manana

2 Comments

Filed under recipe

Sticky Apple Pudding Cupcakes

With the thick blankets of clouds that rest on the towering mountains outside my kitchen window, the days have been getting progressively colder and colder. Today was a day just like that. It was bitterly chilly outside, so I spent the day sipping hot peppermint tea and baking.

I was sent some coupons from Foodbuzz and Duncan Hines in order to create something that “defies traditional”, so I attempted to do just that. These spicy little cakes are delicate, almost pudding-like in consistency and vegan!

Sticky Apple Pudding Cupcakes

Serves 25-30 mini-cupcakes
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Dessert
Delicate miniature vegan cupcakes are stuffed with sweet apple pie filling, giving them a consistency of sticky pudding.

Ingredients

  • 1 box Duncan Hines carrot cake or spice cake mix
  • 3/4 cups unsweetened apple sauce
  • 3/4 cups water
  • 1/4 cup vegetable oil
  • 1/2 cup Comstock apple pie filling

Directions

Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
In a large bowl mix together the cake mix, applesauce, water and vegetable oil and stir until just combined.
Step 3
Take the 1/2 cup of apple pie filling, dice and stir into the batter.
Step 4
Pour the batter into greased mini-cupcake tins, filling 2/3 of the way.
Step 5
Bake 20-25 minutes, or until a toothpick inserted into the middle comes out relatively clean.

I used the carrot cake mix but left out the pack of dehydrated carrots and raisins.
The applesauce is used as an egg substitute. 1/4 cup of applesauce = 1 egg.
Make sure you include the sugary syrup part after you dice the apple pie filling!
This batter appears thick, but it liquefies pretty quickly.
Fill the cupcake tins 2/3 full. These babies blow up!
While you wait for them to bake the 20-25 minutes, you can lick the spatula clean, thanks the the veganosity!
The consistency of these will make you keel over with happiness. I recommend smothering them with frosting and eating them with a spoon.
If you’re looking for something to whip together that’s ridiculously quick and easy, go for these!
Sweater and boots weather + sticky apple pudding cupcakes. HAPPY DANCE!

1 Comment

Filed under recipe

Spicy-Sweet Roasted Pumpkin Seeds!

Exercise of the day: 45 minutes on the elliptical at level 8, and heart rate between 163-174. I did 30 woodchopper core weights, a crapload of sit-ups on an exercise ball and rolled out my IT bands again whilst trying not to tear up. Will the pain EVER stop? Stupid IT bands.

I went to the pumpkin patch today to pick up a big ole gourd to butcher.

So many pumpkins!
There was a petting zoo at one end…
with a fluffy chicken-y thing. I thought this was a dog at first before I saw its head.
     Turns out the pumpkins at the patch were ridiculously overpriced, and there was no haggling, so I headed home and made a fancy Kitchen Sink Salad.
Special ingredient – half of a deliciously ripe avocado! Yum, fat!
     I headed to Albertson’s to pick up a reasonably priced pumpkin.
At the patch, a pumpkin this size cost $14. I got it for $5.13. Oh yeah!
GUTS!
I don’t need newspaper – I’m a pro!
I started to carve “welcome home” for my roommates who are both returning from their trips tomorrow, but got tired after “welcome.” Now I just seem accommodating and friendly to everyone.
Don’t be fooled.
I also picked up some decor gourds. See how festive I am?
     I didn’t let those seeds go to waste though, don’t worry!

Spicy-Sweet Roasted Squash Seeds

Serves 2-4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Vegan, Vegetarian
Meal type Snack
Misc Pre-preparable
These crispy squash seeds are a perfect blend of sweet and spice, and make a wonderful snack on an autumn day, or a tasty garnish for warm soups.

Ingredients

  • 2 cups rinsed squash seeds (I used butternut squash, but any type will do (ie. pumpkin, etc.))
  • 1 tablespoon hot sauce
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon red chili pepper
  • 1 teaspoon sugar
  • 1 teaspoon sea salt

Directions

Step 1
Preheat the oven to 325 degrees.
Step 2
In a bowl, combine all the ingredients.
Step 3
Spread the seeds in an even layer on a foil-covered baking sheet spritzed with olive oil.
Step 4
Bake the seeds for 20-30 minutes (your preference of crisp), stirring halfway.
I like mine really crispy!
Store them in a tupperware and snack away! These have MAJOR bite to them, so carry a bottle of water and Kleenex!
One of my free samples! I’m on a roll!

2 Comments

Filed under elliptical, gourd, gym, kitchen sink salad, Kleenex, pumpkin carving, pumpkin patch, pumpkin seeds, recipe