It doesn’t matter what time of year it is. You have got to make this blueberry crumble. The blueberry-lemon tang is perfect for summer, and the toasty crumble can warm up any fall day. It’s sweet, nutty, juicy, and an absolute crowd pleaser. I made up this recipe for my family’s Memorial Day brunch. Turns out, they loved it. Everyone was surprised that it was actually healthy. I didn’t measure the ingredients, so I had to make it again this weekend before posting on the blog. But I’m not complaining! Made with whole and natural ingredients, this crumble delivers on both taste and health!
The late night munchies. We’ve all been there. But when my sweet tooth hits—more like when my chocolate tooth hits—I don’t want to make a whole batch of cookies or brownies, let alone wait for them bake. I want a single serving, and I want it fast! Ever since microwave mug cakes took off on social media, I’ve been playing around with my recipe and trying new flavors almost every week. I’ve finally nailed it. A basic chocolate mug cake is delicious by itself, but when I add a gooey chocolate-y center, it takes it to a whole new level. In particular, I’m talking about using my favorite chocolate cups from Edie’s Sweets!
My friend, Edith, co-founded Edie’s Sweets to put a spin on the classic chocolate peanut butter cup. I’m using my favorite flavor: Dark Chocolate Black Sesame Cup. The black sesame adds a fun twist to the typical chocolate cake, and I’m all for it. Plus, all Edie’s Sweets are vegan, organic, and fair-trade!
So, next time the munchies hit, grab a mug and dig into this baby. It takes less than five minutes to make and absolutely hits the spot.
1 Edie’s Sweets Dark Chocolate Black Sesame Cup (or 1 tbs. of your favorite chocolate)
2 tbs. oat flour (I ground rolled oats in a food processer until it forms a fine flour)
2 tsp. cocoa powder
1 tsp. almond butter
2 tbs. unsweetened almond milk
2 tsp. coconut sugar (add another teaspoon if you have a sweeter tooth! Most of the sweetness in this cake will come from the chocolate cup)
¼ tsp. vanilla extract
¼ tsp. baking powder
1/8 tsp. salt
In a mug, stir together oat flour, cocoa powder, almond butter, almond milk, coconut sugar, vanilla extract, baking powder, and salt.
Press Edie’s Sweets chocolate cup into the center of the mixture, pushing down until it is covered by the batter. The chocolate cup will add most of the sweetness to the cake, so if you’re substituting the chocolate cup with different chocolate, make sure it’s sweet enough or add extra coconut sugar.
Microwave for 50 seconds. Let cool for 2-5 minutes before enjoying!
Okay, folks. Here is my favorite traditional pesto recipe. It’s quick and easy, but by toasting the pine nuts and garlic we’re elevating this pesto to a whole other culinary level. It is delicious. You can toss this pesto over your favorite pasta (see below for my go-to’s) and save any leftovers for another day!
That said, I know taking out the food processor can dissuade a lot of people. I hear you. When I do not have the energy to pull out my food processor, I opt for my Nutribullet instead. Saves time and cleanup! Just make sure your blender’s blades are low enough to the bottom of the container to sufficiently blend the ingredients.
Cook Time: 20 minutes
Serves: 2 bowls
1 cup fresh basil, packed
2 tbs. olive oil (add more for a thinner consistency)
1/3 cup pine nuts
3 cloves garlic
1 tbs. freshly squeezed lemon juice
½ tsp. salt
1-2 cups pasta (I recommend Whole Foods Cauliflower Gnocchi or Banza Chickpea Rotini)
4-6 cherry tomatoes (optional garnish)
2-5 chopped almonds (optional garnish)
Toast pine nuts and garlic over low heat for 3 minutes or until lightly browned. No need to oil the pan, but make sure you keep an eye on the nuts and garlic. They brown quickly!
Begin cooking your pasta of choice. If you’re using cauliflower gnocchi, I highly recommend pan frying the gnocchi until lightly browned. The texture and flavor is great!
Add basil, pine nuts, garlic, olive oil, lemon juice, and salt to a food processer (or blender!) and blend until a creamy consistency forms.
Stir in desired amount of pesto into the cooked pasta. Optionally top with tomatoes and chopped nuts, and enjoy!
I first had a chili margarita in Hawaii, and it was the best margarita I had ever had. My cousin and I recreated it at home, and it is GOOD. The jalapeño is optional, but it is absolutely worth it. If the tequila wasn’t enough, the chili adds an extra feel-good kick going down. You have to try it.
Spicy margs just hit different.
Prep Time: 5 minutes
Serves: 1 drink
1 shot tequila
1 shot orange liquor
1-2 shots fresh-squeezed lime juice (to taste)
1-3 slices of jalapeño pepper
3-5 ice cubes
1 tbs. salt
Add tequila, orange liquor, lime juice, and ice to a shaker and shake!À la James Bond, we like it “shaken, not stirred.”
To create the salty edge on your glass, wet the lip of your glass with lime juice and twist over a plate of salt.
Drop in a few slices of jalapeño (start with one and increase to taste!). I promise it’s worth it.
This is hands-down my favorite salad I’ve ever made. A few months ago, I started experimenting with tahini, and it is a GAME. CHANGER. It adds such a great creamy, nutty flavor to the dressing and pairs perfectly with the bright tanginess of lemon. Plus, all the protein and veggies make this salad satisfying, which I can’t say the same about all the salads I’ve had…
I’m including my favorite ingredients below, but I tend to switch it up every week. Some of my go-to’s are cooked beets (adds a nice pop!) and shelled edamame (extra protein). I also love to top this salad with falafel or chicken.
1 medium bunch of mixed greens or kale (or the amount of greens you like to add to your salad!)
1/3 cup cooked chickpeas (or canned)
1/2 ripe medium avocado
1 cup frozen broccoli (if using fresh broccoli, flash boil it to soften the stalks)
2 tbs. chopped almonds
1-2 tbs. lemon juice (adjust to taste)
1-1 1/2 tbs. tahini (adjust to taste)
1 tsp. salt (adjust to taste)
1 tsp. black pepper (adjust to taste)
(If using kale) Chop kale into small pieces and massage in a large bowl with 1 tbs. lemon juice and 1/2 tsp. salt. This will make the leaves tender. The leaves will wilt, so make sure you have enough to build your salad.
Cut avocado into 1/2 inch cubes.
Add broccoli to a well-oiled pan over medium heat. Toss broccoli as it begins to brown, adding in 1/4 tsp. salt and 1/4 tsp. pepper (or to taste). Sauté until broccoli is browned or lightly charred.
Place greens, chickpeas, broccoli, almonds, lemon juice, and remaining salt and pepper (or to taste) to a large bowl. Drizzle over tahini and toss until well combined.
Mix in the avocados last (or arrange on top) to prevent them from getting mushy.
I’ve made this tofu three times in the last two weeks alone. It’s that easy and that quick and that delicious. I hear Food Network chefs talk about “umami” flavor all the time, and this tofu steak really brings it home. Tamari by itself is great, but the nuttiness of the tahini elevates it to a whole new level. The tamari-tahini sauce crusts up perfectly in the pan, and the smell only makes it better…
Besides packing the flavor, this crusted tofu takes 10 MINUTES. After an exhausting day, when I have neither the time nor the discipline to cook a gourmet meal, I reach for this recipe. My tip? Use extra firm tofu and press as much water out of it as you can. It makes a huge difference in how the tofu crisps up!
3 tablespoons tamari (I use a 50% less sodium version)
4 tables tahini
Mix the tamari and tofu in a small bowl until it forms a thick, creamy, caramel-colored mixture.
Slice the tofu block horizontally through the side edges. Then slice diagonally across the top to create 4 triangle pieces.
Apply a generous layer of the sauce to one side of each tofu steak.
Over medium-low heat, place the tofu steaks sauce-side down on a lightly oiled, non-stick pan. Apply a layer of sauce to the face-up side of the tofu. Cook for 2-4 minutes or until the bottom crisps into a brown crust.
Flip the tofu steaks and cook for another 2-4 minutes or until the bottom crisps into a brown crust. Serve and enjoy!
My local vegan Thai restaurant serves an amazing coconut curry, and I had to recreate it. The spice from the red pepper and the creaminess of the coconut milk adds an incredible depth of flavor. It’s perfect over rice or as is! The best part is, it’s full of plant-based protein, including both tofu andchickpeas. A delicious, warming meal for chilly days!
Frittata, a.k.a. a simple and delicious way to clean out your fridge. After planning a last-minute brunch, it was a relief to have this quick and simple dish ready to go! I threw in my favorite veggies, but you can really mix up this frittata with anything you’ve got. Bell peppers, broccoli…whatever you have on hand! It’s a “kitchen sink” sort of deal. Quick, easy, and SO GOOD.
Plus, your friends and family will never know just how easy this frittata is to whip this up…
In case you didn’t make banana bread fifty times during quarantine, I have a new recipe for you. Meet classic banana bread’s younger, hotter sister: vegan, gluten-free FLUFFY banana bread. I was originally inspired by a recipe that my manager shared with me three years ago. I’ve tinkered around with the ingredients and measurements for years, but it never turned out just right until last year. I accidentally forgot to add the flax egg to my batter and boom. Game. Changer. No flax eggs = more fluffiness + more deliciousness.
The whole process is quick, easy, and so worth it.