Veggie Burger with Sriracha-Garlic Hummus

One of my favorite go-to meals is a veggie burger on an Ezekial brand english muffin with a bunch of different veggies. The Ezekial english muffins are packed with whole and sprouted grains and are also delicious. For the veggie burger I usually use Blue Mango brand, but they can sometimes be hard to find, so Amy’s veggie burgers are also great. The great thing about the veggie burger and english muffin combo is that they are a great blank canvas to add any of your favorite veggies or toppings. You could add cheese, mayo, mustard, sriracha, hot sauce, roasted veggies, hummus, etc.. On the one I made today, I used garlic hummus, sriracha, english cucumbers and baby sunflower greens.

 

What you’ll need:

1 veggie burger of choice

1 Ezekial muffin

1 tbsp garlic hummus

1 handful of baby sunflower greens

8-10 thin slices of cucumbers

sriracha, garlic powder, olive oil

First, heat a small cast iron skillet and pour in a small amount of olive oil. Place the frozen veggie burger into the microwave for 1 minute until defrosted and then place onto the pan on medium heat. While the veggie burger is warming, slice the cucumbers, and toast the ezekial muffin. Continue to check and flip the veggie burger until it is slightly brown on the outside and warmed throughout, about 8 minutes. Once the muffin is toasted to your liking, spread garlic hummus on both sides, place the veggie burger down, then lay the cucumbers on top, and then put down the sunflower greens. Then drizzle sriracha and sprinkle garlic powder and salt for extra flavor. Enjoy!

 

Vegan Veggie Hummus Wrap

Hello all!

Yesterday for lunch I wanted something quick, easy and satisfying that wouldn’t leave me hungry or wanting more food an hour later, so I decided to make a big veggie hummus wrap. Now, I have been making these for years, in high school, in my college dorm, and still today. I have found different vegetables and variations along the way that make the wrap delicious and different. Today the wrap features, garlic hummus, lacinato kale, english cucumbers, purple cabbage, baby sunflower greens and spices.

 

Serves: 1

What you’ll need:

1 whole wheat/ whole grain/ brown rice/ sprouted grain wrap (whatever you find rolls up the best)

1/4 cup purple cabbage chopped

1 leaf lacinato kale

1/2 cup sliced english cucumber

4-5 sprigs of baby sunflower greans/ sprouts/ (any other green of choice if you can’t get a hold of these)

2 tablespoons hummus flavor of choice ( I personally love garlic hummus)

First, place down your wrap, then spread the hummus evenly across the wrap, then place down leaf of kale (this helps hold everything together). Then lay down the cucumbers, cabbage and sprouts or greens. Then top with your favorite spices such as red pepper flakes for some spice, garlic powder for an extra garlic kick, black pepper, salt, or even a drizzle of olive oil if you would like. Then wrap up and enjoy! This recipe is quick, easy. delicious, and you can take it on the go with you to work!

 

Cheers! xoxo J&A

Brussels Sprout Salad with Lemon-Shallot Vinaigrette

We’re back!

We apologize for our recent absence, but we are back with new recipes.

Last night we made a creative new salad using brussels sprouts as the main component. When you cut them in very thin strips they have great texture and flavor. After we chopped them we did blanch them quickly, but you could also eat the sprouts raw. You can mix in any greens you would like to add more body to the salad and more flavor; spinach, arugula, kale or romaine would be yummy.

Serves 2:

10 brussels sprouts, finely chopped

2 cups of greens of your choice

1/2 shallot, minced

1/2 cup of olive oil

1/4 cup white wine vinegar

1 lemon

block of parmesan for shaving over top (if desired)

 

First, chop the brussels sprouts thinly and set aside. Place bed of greens down in two bowls. Then mix together in a bowl, the olive oil, white wine vinegar, shallots, a good squeeze of lemon juice and salt and pepper to taste. Place brussels sprouts on top of greens, then pour dressing over the top. For an extra kick of flavor and a salty element, shave parmesan over the top of the salad. Serve and enjoy!

 

 

Spicy Baked Parsnip Fries

Happy Sunday Food Lovers!

These fries are perfect as a snack or alongside a yummy veggie burger and a salad for dinner! Parsnips are a delicious alternative to doing oven baked potato fries, they have a great earthy, sweet and tangy flavor.

Serves 2:

4 medium parsnips

3 tbsp coconut oil

paprika, garlic powder, chili powder, salt & pepper

flat-leaf parsley for garnish

First, preheat your oven to 375. Then begin to peel the parsnips and slice into thin fry-shape pieces. Next, melt the 3 tablespoons of coconut oil in the microwave for about a minute until liquified. Then in a large bowl, pour the coconut oil over the parsnip slices, and season with paprika, chili powder, garlic powder, salt and pepper and stir until the fries are evenly coated. Place in oven and bake for 25-30 minutes, keeping an eye on the smaller slices making sure they do not burn. Once crispy, pull out of oven and garnish with flat-leaf parsley, serve & enjoy!

If you try any of our recipes, comment and let us know how everything turned out!

 

Raw Kale Salad w/ Shaved Parmesan, Toasted Almonds & Lemon Vinaigrette

Tonight we made a raw curly kale salad with toasted slivered almonds, shaved parmesan and a homemade lemon vinaigrette. We wanted something fresh, light and filling to accompany our veggie burgers for dinner. We made this for our parents as well so the serving size will be for 4 people.

Serves 4

Salad:

5 cups raw curly kale chopped

1/2 cup slivered almonds

1/2 cup shaved parmesan (from the block)

Vinaigrette:

1 shallot minced

3/4 lemon juiced

1/4 cup white wine vinegar

1/3 cup olive oil

salt and pepper to taste

 

First, start off by chopping the curly kale up into small pieces and placing into a bowl off to the side. Then, place your slivered almonds in a small cast iron skilled on medium-low heat to toast slowly while you assemble the vinaigrette. In a small bowl, pour the olive oil, white wine vinegar, minced shallots and lemon juice and stir together. Pour over the kale as soon as possible so the kale begins to absorb and soften. After the almonds are done toasting and cooling for 2 or so minutes, scatter over the kale and toss. Then once everything is incorporated, shave the parmesan over the salad and continue to toss and shave the parmesan at the same time until the kale is fully coated. Serve and enjoy!

Eat your veggies deliciously!

 

xoxo J&A

 

Smoky Brussels Sprouts w/ Sriracha Drizzle

Hello all!

Tonight was a small dinner, Abbey and I only felt like small snacks instead of a big meal. We had some brussels sprouts in the fridge so we decided to roast and season them. Using smoked paprika gives a deep smokey flavor, and the sriracha drizzle adds a tangy spice. These are hearty, flavorful, super easy to make, and are the perfect side to any meal.

Serves 3
25 brussels sprouts halved
olive oil
smoked paprika
garlic powder
sriracha

First, preheat oven to 400 degrees. Cut all of the brussels sprouts in half and place in small bowl, pour over olive oil until all sprouts are covered evenly with a light layer. Then, spread onto a baking sheet and shake the garlic powder, salt and black pepper all over the brussels. Then sprinkle the smoked paprika on evenly. Place in oven for 30-35 minutes or until fork tender. Plate and serve with sriracha drizzle. Enjoy!

xoxo J&A

Wild Salmon, Snow Pea & Dijon Salad

Hello everyone!

Last night’s dinner was a quick and easy one, there were filets of salmon in the fridge but we knew we didn’t want to prepare a full meal with different sides and elements. So I decided we turn the salmon into a fresh and yummy salad. This salad has the perfect balance of texture and flavors, soft and flaky salmon scattered throughout crunchy snow peas, spicy red onion, leafy kale and a tangy dijon dressing.

Serves 2

What you will need:
1 6oz wild salmon filet
about 20 snow peas chopped
1/4 cup red onion diced
1 cup of raw kale chopped (curly or lacinato)

red pepper flakes to finish

For dressing:
1 tablespoon dijon mustard
2 tablespoons sesame oil
1/2 tablespoon tamari

Start by pouring olive oil in a cast iron skillet until fully coated and turn heat up to high, once the olive oil heats up, place the salmon filet into the pan skin down and you should hear a sizzle. Cook for about 5 minutes on each side until desired consistency (I prefer mine about medium). While the salmon is cooking, you can chop the snow peas, kale and red onion and place in a bowl. For dressing prep, mix all three ingredients in a small bowl and whisk until blended together, set aside.

Once the salmon is cooked through and to your desired texture, remove from skillet and place on a plate to cool for about 5 minutes. Once cooled, break apart your salmon into small pieces so it can be evenly distributed throughout the salad. Now it’s time to mix! Place everything into a bowl and pour dressing over and toss together. Sprinkle some red pepper flakes for a little extra color and spice.

This salad uses high quality ingredients, is dairy free, gluten free, light and delicious. A great way to start off spring!

Enjoy.

Love, J&A

New Potato Hash

Hello!

So, Julianne and I have been slacking on the cooking, we’ve had a busy weekend but we are back! On Sunday night, everyone in our family wanted different things to eat. And honestly, I did not want corned beef and cabbage in any form. In order to make something super quick and easy I thought a hash would be a great dinner. I really wanted something hearty but not a gross, fatty meal. New potatoes, kale, and chicken are in this dish with a bunch of great herbs. Recipe follows!

Servings: 1

Ingredients

1 tablespoon of olive oil
1 chicken thigh, cut into 1 inch chunks
2 teaspoons of rosemary
2 teaspoons of thyme
6 very small new potatoes, or 1 medium sized one, cut roughly into 1 inch chunks
5 leaves of kale

Directions

First, cut potatoes into 1 inch pieces, put into a small pot and cover the potatoes with cold water. Bring to a boil, remove the top and continue to cook until fork tender, then strain. In a cast iron skillet, heat one tablespoon of olive oil and add chicken thigh pieces. Begin to saute until it is golden on the outside and season with salt, pepper and half 1 teaspoon of the thyme and rosemary each. Continue to cook on a medium temperature ( so the herbs don’t burn) until the chicken is cooked through, about 5-6 minutes. Add potatoes to the skillet and mix with the chicken. Add the remaining herbs, salt, pepper and the kale. Cook together until the kale is wilted, the potatoes have begun to crisp and everything is coated with the herbs. Serve and enjoy!

Coconut Curried Cauliflower with Kale

Hey Guys!

This is a really hearty, delicious, and super flavorful lunch, snack or dinner! It is vegan, gluten free and packed full of nutritious ingredients. It begins with a heaping tablespoon of extra virgin coconut oil, which perfumes the dish with a subtle flavor, that is not sweet in the way coconut can sometimes be. What is even better is that it is so full of health benefits. You can cook with it, mix it with sea salt for a face scrub, use it to mositurize your face, remove makeup and use it in your hair as a mask or to tame flyaways. My personally favorite, obviously, is to put in in my food, it was the inspiration behind this dish. Add in some curry, cilantro and lime and you have an exotic and super yummy dinner!

Recipe below!

Ingredients

• 1 tablespoon of extra virgin coconut oil
• 1 small onion, chopped
• 1 tablespoon of curry powder
• 1/2 head of cauliflower, cut into small florets
• 4 leaves of kale, chopped
• A few leaves of cilantro
• 1/4 of a lime, zested and juiced
• Salt and pepper to taste

Recipe 

Bring a small pot of water up to a boil, add cauliflower and boil until almost al dente. Strain until dry. Then, begin by melting and heating the coconut oil in a cast iron skillet, add onions and sweat them for 3 minutes. Add curry powder and cook for 1 minute. Toss in cauliflower, stir until coated with curry and coconut oil. After a minute, add the kale and continue to cook until it wilts, season with salt and pepper. Plate and top with a few picked leaves of cilantro, zest and squeeze lime over top!

Enjoy!

Comment and share with your friends! We will be happy to answer any questions you have too!

Turkey & Veggie Chipotle Chili

Hello All!

Last nights dinner was a classic, warm comfort food: chili. You can’t beat a good movie, a nice glass of wine and a big bowl of chili. Whenever I make chili I always try to incorporate as many vegetables as I can, and usually I will make it vegan with no meat, but since I was also cooking for my parents last night, I decided to add some organic ground turkey to please them. This chili is packed with vegetables and super filling.

Serves: 4

For the chili you will need:
Olive oil, garlic, 2 cups chopped white onions,1 cup of fresh/frozen peppers, I can of black beans, 1 can of adzuki beans, 1/2 cup fire roasted corn, 2 large cans of fire roasted diced tomatoes, 1 package of organic ground turkey, 1 can of chipotle peppers.

Spices and garnish: 1 avocado, monterey jack cheese (if you please), cumin, chili powder, garlic powder, black pepper, salt and pepper.

First, place a large pot on the stove and put 4 tablespoons or so of olive oil in the pan so the whole bottom of the pot is covered. Then mince 3 cloves of garlic and put into pot with olive oil on medium heat. Stir around the garlic and let it cook for about 3-5 minutes until there is a really nice garlicky fragrance. Then add in the package of ground turkey and stir around and cook the turkey until browned (about 10 minutes).

Once the turkey is browned, then add in the two cans of fire roasted diced tomatoes, the black beans, adzuki beans, and the corn and stir all together, keep heat around medium low. Then add a few shakes of chili powder, cumin, salt, black pepper,garlic powder, and two chipotle peppers from the can (if you like your chili spicy then add 3 chipotle peppers). Let everything cook together for 15 minutes while stirring occasionally. Once everything is hot and bubbly, taste the chili on a spoon and add salt/pepper and spices based on your personal taste. Once everything is seasoned to your liking then ladle into a bowl and top with a few sliced of avocado. The creaminess of the avocado goes really well with the heat and spice of the chili.

Try this out and let us know what you think!