The ONLY reason I didn’t make curry today was because I ran out of coconut milk. A tragedy in disguise because it led me to make chili instead. This *glorious* chili, because I used roasted Japanese sweet potatoes in it. Roasting them before and adding to the pot at the end makes every bite of potato taste so hearty and creamy. Ahhh, I can’t put it into words. Let’s just say this will be happening A LOT more this winter season.
What you’ll need:
1 cup chopped carrots
1 can rinsed and drained black beans
1 can tomato puree
1 cup vegetable stock
2 tablespoons maple syrup
1 Japanese sweet potato (diced into 1 inch chunks)
Set the oven to 350. Toss potatoes in a generous amount of oil and sea salt. Roast on a parchment paper lined cookie sheet for about 30 minutes or until soft. While those are roasting, sauté the onion in oil, sea salt, and cumin. When browned, toss in carrots and cook until soft. Once fragrant, add beans, tomato puree, vegetable stock, and more seasonings. Bring heat to medium low and cover the lid partially. Stir every 10 minutes for a half hour. Once the potatoes are roasted toss them in the pot and mix together, cooking for another ten minutes before taking off the heat. Serve hot or store in the fridge for 4-5 days!
I feel like I’ve typed the word “craisin” 900 times in the past few days. Make that 901 now. But you have to understand that they’re just THAT good. I tossed them in a grain-free cookie dough batter and haven’t looked back since. Or up, from my plate, because I’ve just been inhaling these. If I ever properly utilize a grocery list maybe I’ll remember to put pumpkin seeds and oats on there so I can stuff those in here too. Guess that means I have to make them again…
mix together the dry ingredients in a bowl. set aside. in a separate bowl using a hand mixer, beat the coconut oil, sugar, peanut butter, vanilla, and egg until well combined. slowly stir in the dry mixture. fold in the craisins and chocolate chips. roll dough into balls and place on a parchment paper lined cookie sheet. bake for 12-15 minutes at 350 and let cool completely before storing!
I’m not big into boxed mixes, but this chocolate chip cookie mix from Simple Mills is quite literally everything I’d throw into a homemade batter, plus it saves time, AND it’s delicious. That’s the content I’m here for. I threw in some goodies of my own and in under 20 minutes, these cookies were in front of me. And in under 10, more than half were gone…Being that I made these pretty large (not a bite-sized kinda person), I got 8 cookies from this batter. If you want more for the same amount of ingredients roll the batter smaller before baking!
Follow instructions on the box and fold in hazelnuts at the end. Roll into balls and place on a parchment paper lined cookie sheet. Bake for 10-12 minutes at 350.
1 cup chocolate chunks
1/3 cup coconut oil
Melt these two together over stovetop until thick and smooth. Once cookies have cooled, dunk half in the mixture or drizzle over top (I did both). Let harden in the fridge for at least a half hour until set!
For this loaded bowl I used my personal protein blend from gainful (which was customized for me after completing a questionnaire about my intended uses for protein, intolerances, etc). I used it to make a batch of homemade granola with quinoa instead of oats and it came out so yummy! Piled high on the thickest chia pudding, this bowl kept me energized and full for hours! Use the code “healthful” for 20% off your first order with gainful!
Plant-Based Protein Packed Granola:
1 cup steamed quinoa
1/2 cup chopped raw nuts (almonds / hazelnuts)
2 tablespoons chia seeds
1/2 cup maple syrup
1 scoop @gainful vegan protein blend
toss the quinoa, nuts, chia seeds, and salt together. then sprinkle the protein powder over. pour the maple syrup onto the mix and toss around. spread mix onto a parchment paper lined cookie sheet, forming some clusters. bake at 300 for 20 minutes!
I’m crushing on all things hearty, filling, and healing lately. Drinking ginger tea every night has my stomach singing with digestive joy, and it’s inspired me to incorporate more gut-loving spices to my meals. And thus, a stew was born.
Hearty Lentl Healing stew
1 cup steamed lentils
1 red bell pepper, chopped into small pieces
1/2 cup chopped carrots
1 can full fat coconut milk
1/2 cup vegetable broth
1/4 cup leeks
spices (turmeric, ginger, cumin, curry powder, black pepper)
1/4 cup maplesyrup
sautee chopped onion and leeks in olive oil, sea salt, and spices until soft. toss in peppers and carrots with a splash more oil and cook down until soft. add in lentils, coconut milk, and vegetable broth. turn heat to high until mix boils, then turn down to medium low and let simmer, stirring every 10 minutes for about a half hour.
When I was little my mall had a Bananas smoothie booth in the food court and my mom would go every week to buy their yogurt chocolate chip muffins. I used to think it was such a strange concept. Then I made my paleo bread with blueberry yogurt and shut up because it is, in fact, not strange at all. It’s delicious.
Blueberry Yogurt Breakfast Bread
1 1/2 cups almond flour
1/4 cup ground flax
2 tablespoons coconut flour
1 container blueberry Lavva yogurt
1/4 cup pure maple syrup
1/2 cup blueberries
handful of pumpkin seeds
mix the dry and wet ingredients separately then combine the two batters, adding half of the blueberries in at the end. line a loaf pan with parchment paper and pour batter into the pan. top with the rest of the blueberries and pumpkin seeds and bake at 375 for about 40 minutes