Grain Free Corn-y Grits with Quick Tomato Sauce

I love coming through for my friends. Not that I don’t do so anyway.

One of the most popular recipes I get asked about on this blog is my goat cheese polenta. It is so delicious and creamy and the perfect way to pack on a little comfort as the weather starts to chill. I have gotten a ton of e-mails about how to modify polenta for various diets. Most of the time, these changes are super easy. Vegan? No goat cheese! Gluten free? It’s naturally gluten free! But grain free or paleo? That proved a little bit difficult to come up with an instant answer.

Well, until now!

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Vegan (minus that egg!) BALT Breakfast Salad

And yes, a BALT is a BLT with avo. And it should totally not be optional.

I mean, bacon is bacon…it comes from a pig…it’s bacon. And to be honest, I think it’s a little overhyped.

Now, I liked bacon as a kid… well because we did not have pork in our house, it was mostly turkey bacon. But I always looked forward to summertime, when the tomatoes from our garden are so juicy, they are about to burst. That meant my mom popping out BLT sandwiches like it was no one’s business. We would bake bacon in the oven (the crisp factor is INSANE), and make sandwiches of the juicy tomato, bacon, lettuce, and real deal mayonaise.

I do not think there is anything better in summertime. Maybe ice cream. MAYBE. Continue reading “Vegan (minus that egg!) BALT Breakfast Salad”

Easy Baked Apples with Granola Crumble

This post is sponsored by Kitchfix

Hey Fall! Long time no see?!

Labor Day is a little bit of a weird holiday. It’s a soft winded goodbye to summer, and I’ve never been good at goodbyes but, here in DC, it will still be over 100 degrees for a long while. But honestly, I am so excited for fall. Fall is, without a doubt, my favorite season of all time. The weather get cooler. The vegetables get better (and I can have both butternut squash AND tomatoes! What??) It just smells like cloves and cinnamon all the time. Or at least I like to pretend it does.

Yeah, fall is pretty great.

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Bhindi Masala-ish (or Indian Okra)

Seasonal and simple is the name of the game these days.

But you know, that can be easier said than done.

First of all, seasonal food can leave us under So. Much. Pressure. It’s like hello excess of tomatoes and zucchini and peaches. I love you so much but for four weeks, I’m going to eat an excess of you until I am freaking stuffed. And then I’m going to look at you and wish you had never been born.

C’mon, y’all know I love to talk to my food.

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My Go-To Formula for the Savory Breakfast Grain Bowl

Breakfasts for me used to always be sweet. Maybe because I am such a sweetie.

I definitely inherited my mother’s sweet tooth, because I always wanted pancakes, waffles, or that yogurt that is basically chocolate mousse in a cup. Do you know what I am talking about? Yoplait Whips were definitely breakfast food back in my 10 year old mind. That being said, I also love a good eggy meal…only I usually make them for lunch or dinner instead of breakfast. I dunno why, but it might have to do with the fact that I never really got into eggs until I was in college. Being a vegetarian and in need of some protein, I learned to get over my dislike of eggs. I still ate pancakes, but eggs were just such an easy option for a busy college student at 9 PM who had not eaten anything

So on weekend nights, I virtually inhaled omelets

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Quick Tomato Jam

Aka how we can bottle up summer. I’m down!

The first time I had tomato jam was at Cafe Gratitude in LA. Now, I am always looking for new and interesting ways to eat my favorite foods. And a lot of times, restaurants provide a great source of inspiration. But this bowl, especially the tomato jam, absolutely blew me away.

Down the street, we’re talking. Man, is that inspiration wind strong!

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Five Ingredient Easy Fruit Crisp

So how excited are we for late summer fruit? Maybe a little too much because I basically want to hoard it ALL.

I am pretty much head over heels for anything blueberries or peaches right now. And that is partially why this recipe exists. Lately, at my farmers market or at the grocery store (which, let us be real, is practically everyday, I see the pints of blueberries or the smooth peaches and I just HAVE to buy a bag. I think it is because I am worried I will walk into the store one day and they will no longer have peaches or blueberries. The problem is my belly is tiny (as I am tiny) and I can only hold so many peaches and blueberries. Also, my freezer is only so tiny, so I can only freeze so many.

I was in a real pickle.

Luckily for me, I can make delicious desserts with all of these excess blueberries and peaches! And this one was one of my very favs. During my summers as a kid, there was only one way my family knows how to enjoy nature’s bounty. That, dear readers, is making and eating desserts that are basically 85% fruit. You know, just so we can get some heath factor in there. One of my favorite desserts growing up was a fruit crisp. My dad would make one every week or so, and that 9×13 inch pan would be gone in a matter of days. We would make it with whatever fruit happened to be in season. In the fall, it was always apples or pears. In spring, strawberries and rhubarb would take the show.

However, the recipe for crisp that stands through all of my memories is a peach and blueberry crisp with plenty of cinnamon and lemon zest. And this recipe is a great little single ladies riff on my favorite dessert. It is vegan, gluten free, and give SUCH a delicious texture and flavor that is just UMPH. I don’t add anything to the fruit because I really want to let the flavors shine. If you want, feel free to add a bit of sugar or lemon zest. I then make a quick little topping out of coconut oil, coconut sugar, and Dr. McDougall’s Right Foods instant oatmeal. I used the Chia Crunch flavor and I loved the contrast it gave with the soft fruit. Delectable? You bet your bottom dollar!

Yields 2

Five Ingredient Easy Fruit Crisp

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

stuff

  • 2 cups chopped fruit of your choice ·(here, I used chopped peaches and blueberries)
  • ¼ teaspoon cinnamon
  • 1 packet Dr. McDougall’s Right Foods instant oatmeal, any flavor
  • 4 teaspoons coconut oil, solid (if liquid, place in the refrigerator for approximately 5 minutes until solid)
  • 1 teaspoon coconut sugar

meanderings

Meanderings

Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together cinnamon and chopped fruit. Divide into two oven proof ramekins. In another small bowl, mix together Dr. McDougall’s Right Foods instant oatmeal, coconut oil, and coconut sugar, smashing everything together until well combined. Divide oat topping on top of two ramekins of fruit. Bake for 15-20 minutes until golden brown. Top with coconut whipped cream or vegan yogurt. EAT.

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http://www.thecuttingvegblog.com/five-ingredient-easy-fruit-crisp/

So go do summer so right.

My Three Favorite Smoothie Recipes (and a Quick Smoothie Guide)

This post is sponsored by Aloha.

Can ice cream count as breakfast? Why yes. Yes it can!

There is a certain sense of accomplishment when you get a day’s worth of fruits and veggies and a workout before 10 AM. And smoothies, rich and THICK smoothies, do just that. Now, if you have spent a second on Instagram, you know that the latest and greatest smoothie innovation is putting smoothies in BOWLS. And guys, I’v been doing this for years with no plans of stopping. A bowl of smoothie just makes them more meal-like, you know? Because you can just a ton of toppings on em and BAM, instead filler upper.

You might as well dump your whole pantry on here… cause I do.

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Pickled Red Onions

I love coming through for you guys.

If I was an agent, this recipe would be my Britney Spears. It’s such a winner.I get so many e-mails and messages about these onions. They are probably my most requested recipe on Instagram and for good reason! First of all, they are freaking stunning. Have you ever seed a color like these onions?

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