Fennel & Clementine Chopped Salad

Fennel & Clementine Chopped Salad

There’s exactly one thing I love about winter – the colorful produce! I know, I know, the winter is not so bad here in Austin, but I feel for those of you up north because I used to be one of you. I live for warm sunny days so I made this salad of bright winter produce with you in mind – to send some love – and lemons… and well, also some clementines.

Fennel & Clementine Chopped Salad

First step: gather as many colorful winter veggies like fennel, radishes, cabbage, carrots, clementines, and mint. I like to slice my fennel on a mandoline, but if you’re using a knife try to slice it as paper thin as you can.

Fennel & Clementine Chopped Salad Fennel & Clementine Chopped Salad

Next, whisk together this dressing. This one is made with lemon juice, clementine juice, miso paste, ginger, and garlic. It’s pretty zippy. The citrus juices soften the veggies and tone down the bitterness of the cabbage and radishes.

Fennel & Clementine Chopped Salad

The inspiration for this recipe came from an unexpected place: method’s new kitchen hand wash :). We’re partnering with them for the next couple of months and, as you know, I’m a huge fan of their naturally derived products. Their new kitchen hand wash is specifically formulated for messy food hands – it works especially well for that slippery layer of olive oil that I’m always trying to get off my hands while making salads like this.

Fennel & Clementine Chopped Salad

I love this salad for lunch because all of these crunchy vegetables keep well in the fridge for 2 to 3 days after it’s first assembled. For dinner, add some garlicky chickpeas, some seared tofu, or top it whatever protein you like!

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Really Yummy Miso Citrus Dressing

Really Yummy Miso Citrus Dressing

Popping in today with a really quick recipe! It’s citrus season and this is a simple zippy dressing that I’ve been putting on everything lately. It’s a bright, tangy combination of clementine, lemon, miso, garlic and ginger. All of these ingredients also have detoxifying properties – so consider this a little health kick after last week’s Valentine’s treats.

Here are a few ways that I like to use it:

– Pour it over sliced cabbage and other crunchy veggies and make a slaw. Let it all marinate in the fridge together for a few hours or overnight.

– Over simple steamed veggies. Easy as that.

– Salads of course! And grain bowls. It makes simple veggies really sing.

– Tossed with cold noodles and stir fried veggies. Add a protein of your choice and some toasted cashews or peanuts.

Easy Power Lunch Bowls

Easy Power Lunch Bowls

Most people say breakfast is the most important meal of the day, but I personally get most excited about lunch. People who say “I was too busy, I forgot to eat lunch”… I don’t get you. But maybe I’m the only weirdo who eats breakfast and then immediately starts counting down the hours ’til lunch?

This bowl was inspired by one ordinary day last week when I made a quick lunch for myself with kale, sweet potatoes, some other things I had on hand, and these Yves Kale & Quinoa Bites. It’s definitely an “I work from home” kind of lunch, but the whole thing came together within the 20 or so minutes that it took to roast the sweet potato cubes. I usually have most of these ingredients on-hand so this sort of bowl is a go-to formula for me.

Easy Power Lunch Bowls Easy Power Lunch Bowls

What kicks this bowl up a notch are these tasty Kale & Quinoa Bites. I think they taste like mini falafels, plus they add some good veggie protein to your bowl. They’re a yummy little addition, especially if you’re not someone who has time during your lunch break to make homemade falafel.

I marinated my chickpeas in a zippy lemon-dijon dressing and then basically smothered everything in olive oil, lemon juice, and tahini. Done and done. Now I’m off to start thinking about what’s for dinner…

Easy Power Lunch Bowls

Vegan Raspberry Lemon Chia “Cheesecake”

Vegan Raspberry Lemon Chia "Cheesecake"

Happy early Valentine’s day… or Galentines Day… or whatever holiday you like to celebrate with heart shaped treats and little paper cards. As I’ve written about many times before, Jack and I have this Chocolate Molten Cake Valentine’s tradition. This year I switched things up a bit and made this decadent yet mostly raw raspberry “cheesecake” slice. How cute are those layers!?

A few notes about this recipe – it takes a little time for each layer to freeze before you add the next, so be sure to make this either the morning of, or the day before you’re going to eat it. Other than the time it takes to freeze, this is a piece of cake to make.

Vegan Raspberry Lemon Chia "Cheesecake" Vegan Raspberry Lemon Chia "Cheesecake"

I have two versions below – one version uses raw cashews for the white “cheesecake” layer and the other version uses vegan cream cheese. I wanted to offer these two options because one requires a fancy high powered blender to really cream the nuts out of those cashews and the second option will work with any blender.

Both versions also taste different – if you’re used to eating “raw” desserts you will love the cashew version. It has a fresh taste that I really like. Jack preferred option 2 which tastes a little more authentically like cheesecake. The topping was inspired by the raspberry chia jam that I make all the time – but instead of jamming it, I blended it the raspberries with chia seeds to create that bright pink layer.

Vegan Raspberry Lemon Chia "Cheesecake"

Lemon Thyme Shortbread Cookies

Lemon Thyme Shortbread Cookies

When life hands you lemons – make lemon thyme cookies! When we first planted our lemon tree I had this romantic idea that I’d be able to pick fresh lemons all year round. Obviously, I’m not good with plants or I would have known that the famous saying is literally true. You get lemons once a year and you get a lot of them. Needless to say, life has been lemony lately in many ways, but today it’s all about lovely lemony cookies.

Lemon Thyme Shortbread Cookies Lemon Thyme Shortbread Cookies

I must say, I made a ton of these. I tried a number of variations that were vegan, gluten free, different oils, all sorts of things. I was kind of stressing out. Some were dry, some were burned, and some flattened out like pancakes (although not good pancakes). I’m just lucky that Jack, being the kind food tester he is, made sure not a crumb went to waste.

So what did I end up with? A straightforward, delightful, lemon butter cookie. Sometimes complicated times demand simple solutions.

Lemon Thyme Shortbread Cookies

This flavor combination was inspired by our new partnership with method. I’m excited to be working with them because I’ve been buying their products for years. Also, as a graphic designer, I’ve always adored their package design. They have a new line of kitchen hand wash that is scented with a variety of essential oils and it’s as functional as it is beautiful. It’s made from plant-derived ingredients and is great for some sticky kitchen situations like getting that pasty flour/water mess off of your hands. This one –  thyme – gave me the idea to try adding fresh thyme leaves to my lemon cookies.

Lemon Thyme Shortbread Cookies Lemon Thyme Shortbread Cookies

The recipe is pretty simple and straight forward. Mix the dough, chill the dough, and roll it out. Cut out hearts, bake them, and share with someone you love!

Lemon Thyme Shortbread Cookies