I love matcha, you love matcha, we all love matcha… if you haven’t tried it yet, here are a few ideas to get you started!
Unlike steeped tea, matcha is made by grinding the entire tea leaf into a powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. We, of course, love it because it tastes good.
Matcha Mint Iced Tea / Matcha Coconut Ice Cream
Matcha White Chocolate Almond Butter Cups / Matcha White Hot Chocolate
Matcha Mango Smoothie / Matcha & Sweet Azuki Macarons
and some deliciousness from around the web:
Matcha Shortbread Cookies from Two Red Bowls
Mini Green Tea Chocolate No Bake Ice Box Cake from I am a Food Blog
Matcha Waffles from Edible Perspective
Vegan Green Tea Pancakes from Healthy Nibbles and Bits
Matcha Doughnut Glaze from Spoon Fork Bacon
When I’m not in the mood to cook (and yes, that happens), our dinner often looks something like this. While there are a lot of salads on this blog, I probably don’t post as many kale salads as I actually consume. I love them because they’re hearty and filling and are pretty much a blank canvas for any seasonal vegetable. Plus, they’re great to pack away for lunch the next day.
Kale might be “so last year,” but it’ll always have a special place in my heart.
This is a basic recipe that you can customize however you like – I like to serve this with soup or sometimes with a piece of salmon on top. You can get creative with what you mix in – I often add a little feta cheese, roasted sweet potatoes, chickpeas and/or a scoop of hummus or cashew cream. The options are endless.
Roast your cauliflower until it’s browned and caramelized on the edges. Massage your kale with olive oil, salt, and citrus. I like to squeeze a bit of lemon and orange – I think the tangy/sweet combo helps to offset the bitterness of the kale. I usually don’t bother to make a separate “dressing,” I just mix everything together in one bowl. Taste and adjust from there…
There’s no shortage of delicious green ideas on the internet right now, but I thought I’d pop in and share a few of my favorites. Whether you’re a resolution maker or not, I think we can all agree that a little extra kale around this time of year isn’t a bad idea. (Click right on the photos to go to each recipe, links are also at the bottom of the post).
Oops, how did these get in here:
Matcha Mango Smoothies / Coconut Matcha Latte
Kale Stem Pesto / Mint & Matcha Iced Tea
Ginger Citrus Soba / Spaghetti Squash with Chickpeas & Kale
Brussels Sprout & Avocado Rice / Edamame Dumplings
Pistachio Ice Cream / Jalapeño Margaritas
I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange.
If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags). What I love about millet is that it almost tastes like semolina couscous, but it’s entirely gluten free and a healthy whole grain. It works really well here with the sweet nutty flavors of the pistachio & tahini.
I hope you all have a merry Christmas and a happy, healthy holiday!
I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90’s).
The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of cheese (which is optional), toasted pumpkins seeds for crunch, and a big dollop of creamy chile-spiced greek yogurt. Healthy comfort food at it’s finest (and easiest).