Monthly Archives: April 2017

Quick Veggie Stir Fry

I love stir fry! I often eat them for lunch and I love that I can take whatever random leftover veggies I need to use from my fridge, throw them into a pan with some already cooked brown rice, a little sauce and some cashews and I have a healthy, yummy meal in very little time! I make brown rice in my rice cooker about once a week and make enough that I’ll have some leftover for this very reason. Another way to make this meal even faster is to chop up your veggies before hand and just have them ready in your fridge. Usually when I make dinner, if a recipe calls for part of a pepper/onion/broccoli etc, I will just cut up the whole thing which saves time later because I don’t have to get my cutting board and knife out again and wash them etc.

This is the sauce I use when I make this quick stir fry recipe (I also have a recipe for a sauce I make from scratch that I’ll share another time). I either use the coconut aminos or the teriyaki flavored coconut aminos, both taste great, and you could also use soy sauce or braggs liquid aminos.

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Here’s a picture of another stir fry I made with some fresh pineapple I had on hand. I love that you can play around and add in whatever you like. Sometimes I’ll throw in a 1/2 cup of quinoa too.

 

Veggie Stir Fry

1 Tbsp coconut oil
1/2 white or yellow onion, sliced
1 bell pepper, sliced
1 small package sliced mushrooms (white or cremini)
1/2 c raw cashews
optional: tofu, tempeh, broccoli, carrots, pineapple
1/4 c coconut aminos  (could use braggs liquid aminos or soy sauce)
1/4 tsp red pepper flakes
2 c cooked brown rice

Melt coconut oil in a wok over medium/high heat. Add vegetables and allow to cook until softened and onions are translucent, adding 1 Tbsp water at a time, if necessary, to prevent sticking and burning about 3-5 minutes. Add cashews, coconut aminos, pepper flakes and brown rice and stir to combine. Turn heat to low and allow to cook for 2 more minutes. Serve immediately.

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Filed under Dinner, vegan, vegetarian

Berry Crumble

I have no excuse for the ‘no-post’ last week except that I didn’t plan ahead, meaning we had guests in town for a week, then my kids were off of school the next week for Spring break which was the week of the missed post, and since I knew I wouldn’t get around to it with them around, I should’ve written the post awhile back, but I did not. So I apologize. But that’s not to say that this won’t ever happen again, because it probably will some day, but I will try to let them be few and far between. Alright, let’s move on!

Last week was my 34th birthday and my sweet husband (and bff) made me a dessert he thought I’d like but boy was he wrong…I LOVED it! He knew I’d like it because of the ingredients: no dairy, no refined sugar but still sweet with a crumble topping and just amazing! And really, you can’t go wrong when there’s a crumble topping. He doubled the crumble topping from the original recipe because he knows me :). This is our modified recipe with the doubled crumble topping. Finish it off with a scoop of vanilla ice cream, or in my case, coconut milk vanilla ‘ice cream’ or coconut milk whipped topping. I hope you enjoy!

Berry Crumble
serves 6-8

4 c sliced strawberries (frozen or fresh)
2 c blueberries (frozen or fresh)
1 Tbsp lemon juice
2 Tbsp corn starch or tapioca starch
1 1/2 c rolled oats
3/4 c almond flour or almond meal
1 c chopped raw walnuts or pecans
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
2/3 c pure maple syrup
1/2 c coconut oil, melted
Vanilla ice cream or whipped cream (I use coconut milk ‘ice cream’ instead of dairy)

Preheat oven to 400 degrees and adjust rack to center of oven. Get out a 12 inch  cast iron skillet(or 9×13 pan) and set aside. In a large bowl, toss together the strawberries, blueberries, lemon juice and corn starch. Spread the mixture in the skillet or 9×13; no need to grease. In the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, ginger and salt. Add the maple syrup and oil and stir until combined. Spread the oat topping evenly over the berry mixture. Place in the center of the oven. Bake until the topping is golden brown and the fruit is bubbling, 25-30 minutes(closer to 30  if using frozen fruit). Serve warm or at room temperature with whipped cream or vanilla ice cream.

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Filed under Desserts, gluten-free, vegan

Superhero Muffins

These Superhero Muffins are a recipe I lightly adapted from the cook book, Run Fast, East Slow. Shalane, an olympic marathon runner, often enjoys one of these before a long run or as a snack. They are filled with nutrient dense ingredients including zucchini, carrots, almond meal(they’re gluten-free), oats, walnuts and more! Shalane used olive oil in her recipe, but we subbed that out for coconut oil and a little applesauce, but either way works great.

If you’re not sure how to get grated zucchini and carrots, take a look at the picture below. Basically, I grate it on the really small holes on my cheese grater.

We added carob chips to these muffins, but you could also do chocolate chips or raisins, or you can leave them.

I like to line my muffin tins with silicone liners for easy clean up, and so it’s easy for the kids to grab one and take it to school for lunch. Paper liners are great too, I just always have these on hand because they’re reusable. You can also just spray the pan with Pam.

Enjoy!

Superhero Muffins– adapted from Run Fast, Eat Slow
*makes 15 muffins

1/4 c coconut oil (or olive oil)
2 Tbsp applesauce
1/2 c pure maple syrup
1 tsp vanilla
1 c zucchini (about 1 zucchini)
1 c grated carrots(about 2 carrots)
3 eggs
2 c almond meal**
1 c rolled oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
(optional) 1/2 c chopped walnuts
(optional) 1/2 c raisins, chopped dates, or chocolate/carob chips

Preheat oven to 350 degrees. Line muffin tins with paper or silicone liners, or spray with Pam. In a medium saucepan or a microwaveable bowl, warm the coconut oil, applesauce and maple syrup until coconut oil is melted(if they’re not warm, the coconut oil will turn into firm clumps). Transfer to a large mixing bowl. Stir in the zucchini, carrots and vanilla. Stir in eggs. Add the almond meal, oats, cinnamon, nutmeg, baking soda and salt and stir to combine. Add the optional chopped walnuts and chocolate chips. Using an ice cream scoop, pour batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes(20-25 for mini muffins).

*these can be frozen in a tupperware or freezer ziploc bags. Pull out in the morning and it’ll be thawed by lunch, or you can defrost in microwave on low power.

**I make my own almond meal in my high power blender by grinding 1 1/2 c raw almonds until they resemble almond meal. I blend for a few seconds, then scrape with my rubber spatula and blend for a few more seconds….don’t over blend as it’ll turn to almond butter.

 

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Filed under Breads, Breakfast, gluten-free, Snacks/Sides/Appetizers