Spiralized Daikon “Rice Noodle” Bowl

Spiralized Daikon Noodle Bowl

I’ve made zucchini noodles a whole bunch of times (here and here, to name a few). Zoodles seem to be all the rage, but have you tried “doodles”? Doodles (that’s what I’m calling them) are noodles made out of daikon and they’re awesome. They’ve got a little bit more bite to them than zucchini noodles and I find them to be less watery. I love how they look like rice noodles, yet these noodles are all vegetable.

To go along with the daikon noodles, I made these bowls with cucumber, carrots, radishes, tofu and fresh herbs. These are all bahn mi vegetables, so this is somewhere between a deconstructed bahn mi and a noodle bowl that I get all the time at Elizabeth Street Cafe. With avocado, of course.

Spiralized Daikon Noodle Bowl Spiralized Daikon Noodle Bowl

Serve these bowls with a bright, tangy sauce. This one is made with lime, rice vinegar and tamari – it’s salty in that good fish-sauce-esque way but without fish sauce. I also made a creamy cashew sauce to serve on the side. I know, two sauces sounds like extra work, but I just mixed some of sauce #1 with cashew butter (you could also use peanut butter), and voila – 2 sauces. The first sauce is very light, and the creamy cashew sauce is rich, so they work together nicely.

Spiralized Daikon Noodle Bowl

I’ve tried a few spiralizers and I’m really enjoying the Inspiralizer. It’s sturdier and easier to store than the Paderno. I highly recommended it if you want to get into veggie noodling.

If you can’t find daikon, you can use zucchini noodles. This recipe would also be great with cooked rice vermicelli noodles.

Blueberry Coconut Baked Oatmeal

Blueberry Coconut Baked Oatmeal

Oats are everywhere! I know I’m late to the oat party, and I got burned out on oatmeal in college, but they have been haunting me. I’ve been seeing such beautiful & inspiring dishes all over my Instagram and Pinterest for the last two years that I finally decided to give oatmeal another shot and you know what? I’m starting to come around, and it’s recipes like this one that are getting me there.

This oaty-nutty-cinnamony goodness is really closer to a soft oatmeal cookie or the topping of a fruit crumble… and it’s a far cry from the packet of instant oats mixed with water and microwaved that I was so obsessed with in college. It’s also going to be the perfect sweet yet-still-somewhat healthy dish for your Mother’s Day brunch this weekend.

Blueberry Coconut Baked Oatmeal

The recipe starts with all of those things labeled above. It’s vegan, made with Almond Breeze instead of milk, and flaxseed instead of eggs. I’ve also packed some healthy fats in here by way of hemp seeds and coconut flakes. It’s so crispy, nutty and delicious.

I layer my baking dish with bananas and strawberries, then the oat mixture. This recipe is flexible, so feel free to sub in whatever fruit you like – I’m already looking forward to making this with peaches and blackberries this summer.

Blueberry Coconut Baked Oatmeal Blueberry Coconut Baked Oatmeal

Top it with a layer of blueberries, slivered almonds, more hemp seeds and more coconut. It’ll get all toasty in the oven, while staying deliciously soft in the middle. I’m still counting this as a brunch recipe, but it’s also good as dessert with a scoop of ice cream.

Blueberry Coconut Baked Oatmeal

Kiwi Avocado Salsa Verde

Kiwi Avocado Salsa Verde

My husband Jack really loves kiwi. He grew up in Florida so I always envisioned him growing up amongst kiwi trees. His grandfather was quite the green thumb and Jack always tells stories of the fruits and vegetables they would pick and eat together. He talks about kiwi so much that I had just assumed that this tropical fruit was part of that picture as well.

Last week I when was trying to dream up a unique salsa recipe I thought kiwi would be fun, different, and most importantly – Jack would love it. It’s not a fruit I typically reach for. To me it just seems more like a Florida thing that one should eat while in Florida if you have a magical fruity backyard. And that’s when I was shocked to find out that kiwis don’t grow in Florida at all (they grow in California & New Zealand)- he just coincidentally likes kiwi and his childhood kiwis came from the local Publix. Which makes for a way less charming story but, stay with me, this green salsa recipe is delicious nonetheless.

Kiwi Avocado Salsa Verde

This salsa is bright, tangy & slightly sweet – plus, I just love it’s gorgeous green color. It’ll be so perfect for your Cinco de Mayo gatherings this week, especially when accompanied by the perfect tortilla chip.

Living in Austin, I’ve become very particular about my tortilla chips, which is why I’m excited to partner with my favorite chip brand – Garden of Eatin’. I’ve been buying their chips for years – I love how they’re made with organic corn and only 3 non-GMO ingredients: organic corn, oil and sea salt. To me, good quality simple ingredients always tastes better. Their new bowl shaped chips (p.s. how cute are they! I think they look like little stars), are perfect for scooping up fresh salsa.

Kiwi Avocado Salsa Verde

Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl

Happy Cinco de Mayo week! A.K.A. – the week we indulge on margaritas, chips, salsa and tacos galore. Which pretty much looks like every week in Austin any day of the year, but I digress…

Over the years of posting here, I’ve come to learn that Cinco de Mayo is celebrated more here in the States than it is in Mexico. So with that in mind, I’m bringing you this delicious (and completely inauthentic) recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?

Cauliflower Rice Burrito Bowl

This is no chain-restaurant burrito bowl. We’re going heavy on the veg today with cauliflower “rice” instead of regular rice. I have to warn you, this is a very veggie meal. If this cauliflower rice-in-quotation-marks scares you (or you don’t think your family will go for it), my suggestion is to take a baby step by mixing the cauliflower “rice” with equal parts cooked regular rice or quinoa. If you’re going the all-cauliflower route – you need to do what we did, which was pile your “rice” with tons of delicious toppings.

Cauliflower Rice Burrito Bowl

To our bowls, I added sauteed leeks & poblanos, diced mango, avocado, black beans and a good gloopy drizzle of this yummy green chile cashew cream. It’s made with the ingredients you see below to your left. Blend it until it’s smooth and resembles the creamy delicious-ness on the right:

Cauliflower Rice Burrito Bowl

You can make this sauce ahead of time and keep it in your fridge for about 4 days. The recipe makes extra and it’s delicious on tacos, sandwiches… you get the idea.

I add crispy baked corn tortilla strips for crunch. I suggest not skipping this step, these really help the texture of this bowl since the other ingredients are all pretty soft.

This bowl is pretty versatile – see the recipe notes below with suggestions for other veggies – roasted sweet potatoes would be delicious here, as would pico de gallo or really whatever you like on your burrito bowl!

Cauliflower Rice Burrito Bowl Cauliflower Rice Burrito Bowl

Also – don’t forget that tomorrow is the last day to enter our Vitamix giveaway! It’ll make your green chile cashew cream that much creamier.

No-Bake Almond Butter Oatmeal Bites

No-Bake Almond Butter Oatmeal Bites

Sometimes when you take your favorite cookie recipe and try to change WAY too many ingredients, it doesn’t work out. These little no-bake bites were inspired by a big time “cookie flop.”

The thing about cookie flops is that I don’t mind them all that much – the failed results, although not post-able, still satisfy a sweet chocolate chippy craving. With this particular flop, the best part about my not-perfect cookies was the sweet & nutty “dough” made from oats and almond butter. I couldn’t stop eating it. So instead of trying to make a cookie recipe, I set out to make these no-bake bites instead.

No-Bake Almond Butter Oatmeal Bites

While working out this recipe, I swapped some more ingredients (bye bye flour and brown sugar). Fast forward through multiple batches later and we have yummy no-bake cookie-like bites. The bites are made with toasted oats, flaxseed, coconut, walnuts and delicious roasted almond butter. They’re naturally sweetened with dates and maple syrup.

No-Bake Almond Butter Oatmeal Bites No-Bake Almond Butter Oatmeal Bites

This recipe makes 12 good-sized round bites. You can double the recipe to make more, but you will need a larger food processor than the small one that I have.

After you process the ingredients together, roll them into balls and chill until firm. Store them in the fridge and try not to keep going back for one more.

No-Bake Almond Butter Oatmeal Bites