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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Chickpea Flatbread with Arugula, Peaches, and Honey Balsamic Onions

Yields 4

Chickpea Flatbread with Arugula, Peaches, and Honey Balsamic Onions

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe

stuff

    Pizza Crust:
  • 2 cups chickpea flour
  • 1 cup water
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • Toppings
  • 1.5 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 1 teaspoon balsamic vinegar
  • ½ tablespoon Wedderspoon Raw Honey, plus more for serving
  • 1 cup whole milk ricotta cheese
  • 2 ounces soft goat cheese
  • ½ cup chopped fresh basil, plus more for serving
  • 2 ripe peaches, sliced thin
  • 2 cups fresh arugula
  • Balsamic glaze, for serving

meanderings

Preheat the oven to 375 degrees. Place a baking sheet with parchment paper in the oven to preheat.

In a medium bowl, whisk together chickpea flour, water, olive oil, and salt until combined.

To make crust, take baking sheet out of the oven. Spread chickpea mixture on parchment paper in a circle until ¼ inch thick. Bake for 15-20 minutes or until the edges are slightly crispy.

While the pizza is baking, heat 1 teaspoon olive oil in a skillet over medium heat. Add sliced onions, Wedderspoon honey, balsamic vinegar, and season with salt and pepper. Cook, stirring occasionally, until the onions are golden and caramelized. Set aside.

Once you take the dough out of the oven, heat the oven to 450 degrees. Top pizza with caramelized onions. Then, top with goat cheese, half the ricotta cheese, and fresh basil. Arrange the peaches over the cheese (I like to fan the slices in areas) and season with salt and pepper. Dollop with the remaining ricotta.

Cook in oven for 5-10 minutes until the crust is golden and the cheese is melted.

To serve, top with fresh arugula. Drizzle with Wedderspoon honey and balsamic glaze. Garnish with basil. Slice and EAT.

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organic

This post is sponsored by Wedderspoon

I am such a pizza snob. There I said it.

It might be because I grew up in New Jersey or went to college in New York, but I cannot be bothered with pizza unless it is absolutely perfect. It is such a horrible way to live, dear friends. I wish I could be satisfied with a bunch of cheese on carbs and call it a day. But I have very specific pizza eating standards.

It is quite tragic.

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Black Bean Tostadas with Blackened Corn Salsa

This post is sponsored by Right People Foods

Had a rough day? Eat a tostada!

That sounds like the type of logic game I would be good at. I think everyone at some point wants to go to law school. I know I did, but I failed miserably at the logic games. I think this would be the time to create some sort of food attorney position.

Because that would and could be my hopes and dreams.

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Whipped Buttery Polenta with Roasted Cherry Tomatoes

This post is sponsored by Brummel and Brown Organic Buttery Yogurt Spread

Look what I made us today!

It is my new favorite quick and easy, cozy-ish summertime dinner. I know,  I know. You were probably thinking that I was going to make some sort of salad or something, what with it being summer and healthy and all. But sometimes, I need a huggish meal and, if we want to be honest with ourselves, salads are not very huggable. Instead, I want to feature veggies in all their glory in cuddly ways.

Even though it is 95 degrees outside and technically way too hot to cuddle.

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In Support of Mediocre Food

A year ago, I was the person who stared in front of the fridge, frozen in fear and thinking about what snack I wanted. The last thing I was thinking about was what I was hungry for. All that buzzed through my head was what would people on social media want to see. Would it look aesthetically pleasing on camera? Could I incorporate avocado in a non-weird way so my photo would have more likes?

Looking back on it now, I think about why it was so difficult for me to just grab the carrots and hummus out of the fridge. Even though I love the platform Instagram has given me, I now realize how it has created unrealistic standards for how we are expected to eat. Putting those expectations on people and the food they eat is an unsustainable way to live. One can only think about maintaining those standards for their food and drinks so long before they burnt out. Cooking and eating was no longer a source of pleasure or community. It was a chore.

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Sesame Coconut Granola

I am having a HUGE granola moment right now!

In fact, it’s so huge that as I type this, I’m finishing off a bag with some yogurt and strawberries and cashew milk. And by a bag, I mean a giant cluster that I am meticulously breaking off small pieces of to savor. I just do not want this granola fantasy to end.

Who am I and what have I done to myself?

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Stew-y Chickpeas with Tomatoes, Capers, and Grilled Halloumi

Oh hey, look, another chickpea recipe! 

And it’s a recipe that just screams summer, which we all need right now because Monday is not the most summer-y day of the week. Ok ok, for real though, I feel like Mondays just require fun food, you know? Just something to push us into the thralls of the week ahead. Especially after testing some pretty dicey mango recipes yesterday and feeling like I had the ultimate sugar rush.

One might say I’m part mango now.

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Roasted Eggplant “Sabich-ish” Salad

Hey yo! It’s BBQ season!

LEt’s be real, BBQ season is probably my favorite kind of season. It is the time of year when bread, cheese, grilled vegetables, and wine can come together for an acceptable sort of meal. That’s kind of why I like meals in bowls. It makes snacking feel acceptable. Plus, who doesn’t want to curl up with their snacks on the couch?

If you try dong that with a plate, I can tell you from experience it will not end well.

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Miso Oatmeal with Charred Snap Peas

Childhood meant one thing. And that thing was apple cinnamon oatmeal packets.

When I was a kid, I would bring on all of the sugar into my breakfasts. There was sugar and cinnamon on buttered toast. There was the key lime pie Yoplait with crushed up graham crackers (still one of my favorites). My ultimate favorite breakfast, though, were those apple cinnamon oatmeal packets. I know that was usually the packet on the bottom of the variety pack, but I cannot help that they were my very favorite.

It’s ok. I’ll take them off of your hands.

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Why Detoxes Will Only Detox Your Wallet

This morning, I was reading through some of my friends’ Facebook posts. It is usually that time of year when lots of women try to get that “beach body.” (That discussion of a beach body has its own discussion, but that is for another time). Many of my friends were toting a diet of eating only steamed greens and lean organic protein to get those bikini abs or swimsuit body. “I need to purge my body of those toxic chemicals,” a friend said. “Green juice and smoothies only from now on.” The truth, though, is that detoxing – the idea that you can flush your system of impurities and leave your organs squeaky clean and raring to go – is a scam

And it is something that, as consumers, we need to be aware of.

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