It’s my birthday today, which is timely, because I have to tell you that I couldn’t be more excited that this post kicks off a series of recipes I’ve been working on for Anthropologie(!!). Pinch me. First up are these sweet apple cinnamon muffins that I baked up in this super sweet ceramic muffin pan.
These cozy muffins are pure apple-cinnamon-ey goodness coming out of the oven. They’re on the lighter side – they’re dairy-free and use applesauce in place of some of the oil and sugar. We’ve been loving them for breakfast lately, although they don’t last long around here.
Pair them with this spiced white hot chocolate. It’s on the richer and more indulgent side – but hey, birthdays only come around so often, so lets live a little. This is a base recipe that could easily become creamy hot cocoa or a sweet matcha drink. Serve them with fresh marshmallows, spices and fancy mugs. Pinkies up!
Stir fry is probably the first healthy-ish meal I learned to make, although it looked nothing like this. When I was in college, I’d stock up on frozen vegetables because I was broke and they were 4 for $1. Then I’d mix them with instant brown rice and drown it all in soy sauce. It was “healthy” for healthy’s sake and I’d try to convince myself it was delicious while everyone around me ate pizza.
Since then, my stir fry game has improved dramatically. Aside from the frozen edamame, the vegetables here are fresh – beautiful baby bok choy, shiitake mushrooms, broccoli, and broccoli STEMS. I use a vegetable peeler to slice thin ribbons off the broccoli stalk and toss them into the pan with everything else. Delicious. College budget or not, it’s so fun to figure out resourceful ways to use every part of a vegetable.
Another thing missing from my college stir fry was a good sauce. This one – made from tamari, ginger, rice vinegar, fresh lime and sesame oil – is light, tangy, and delicious. Make extra if you want to have a quick weeknight stir fry ready to go – the sauce will keep well in the fridge for a few weeks.
We’re en route to snowy Chicago today and I’m trying to think warm thoughts. Yes, I grew up there, but I’m such a baby about winter. Scraping car windows, not being able feel my fingers & toes – I did it for years & it’s just not my thing.
BUT I’m excited to spend a little time with my family, eat some good food, and probably cook a little. On the menu, obviously, will be warm food like this hot & hearty vegetable-packed soup.
This minestrone is a little less than traditional – it’s in between a soup and a stew, and it’s a little heavier on the vegetables and lighter on the noodles. It’s packed with good things like cauliflower, kale (and kale stems!). It’s especially good with the hemp seed & kale pesto I posted yesterday.
Sending warm soupy vibes!
I freaking love pesto. I make it all the time – usually with any herbs, greens, nuts, or seeds I have around. I like to swirl it into my soups, top it onto my eggs, or dollop it onto big salad-ey grain bowls. While there are one or two (or twelve) pesto recipes on this site already, I really love this version, so I think there’s room for one more.
Before I started the blog, I would have never imagined just how many people are allergic to nuts. So in the spirit of the healthy new year, this tasty pesto is dairy free, gluten free (obviously), and nut free with omega-rich hemp seeds in place of the nuts. It’s also basil-free because, well, it’s winter and basil is hard to find.
Make this and store it in the fridge for up to 5 days – put it on anything & everything (or use it in one of these recipes!)
Happy new year! I hope you’re all having a lovely holiday weekend.
I have some exciting things planned for 2016 (like our book! more on that soon). But first, I thought it would be fun to share what all of your favorite recipes were over the past year. These 10 recipes topped the analytics, but also ranked high in “I made this and loved it!” comments that were either made here on the blog, in social media, or told to me in person. And always – let me know if there’s anything you would especially like to see in 2016!
#1: Spaghetti Squash with Kale & Chickpeas (pictured above)
Even though spaghetti squash is decidedly not spaghetti, this is a delicious go-to winter recipe, especially if you’re trying to eat a little lighter in the new year.
#2: Butternut Squash, Kale & Quinoa Stew
A one-pot hearty dinner for a cold night – even better for lunch the next day.
#3: Seared Tofu Banh Mi’s
And here I was thinking you didn’t like tofu but this made it to #3! Do you want more tofu recipes?
#4: Sweet Potato Avocado Tacos
All my favorite things – wrapped in a tortilla.
#5: Kale Salad with Avocado Tahini Sauce
Dark leafy greens + a creamy tangy dressing. A perfect way to start 2016.
#6: Creamy Vegan Corn Chowder
A hearty & spicy stew, made of sweet corn & thickened with potatoes. No one will know this one’s vegan.
#7: Jalapeño Cauliflower Shells & Cheese
This one started as an instagram and soon became an insta-favorite.
#8: Spicy Mango Avocado Rice Bowl
A light and bright bowl with black forbidden rice – I could go for this one for lunch right now…. mmm.
#9: Vegan Chocolate Chip Cookies with Coconut Oil
A sweet little treat – although I also really love these cookies too.
#10: Curried Avocado Chickpea Salad Sliders
Is it picnic weather yet?