Tag: nine days

Cauliflower Slaw with Almond butter Dressing

erineatsmtlLeave a comment

Dressing:
3 tbsp almond butter 
1 tbsp soy sauce 
Juice of 1/2 lemon 
2 tbsp rice vinegar 
1 tsp sesame oil
1-2 tsp maple syrup 
1 tsp Sriracha hot sauce 
1 tsp chopped fresh ginger .
Salad:
1 head cauliflower, cut into florets and then sliced thinly 
Grated purple cabbage 
Grated carrots
Dried cranberries 
Dried mango, thinly sliced
Garnish with chopped almonds, fresh mint and sesame seeds. .
Mix together dressing ingredients. 
Top salad with dressing, making sure to pour dressing on slowly so that everything is coated but not sopping wet (you won’t need to use all the dressing). Allow to sit and marinate for about 30 minutes prior to serving. 
You can leave in the fridge until the next day but may need to add more dressing.

Banana Almond Butter Pancakes

erineatsmtlLeave a comment

It’s the last day before school starts so I made a special breakfast for my kids. You can always make these in advance and freeze (just freeze on a flat surface and once frozen, put into a freezer container. .
2 overripe bananas
1 cup @kodiakcakes pancake mix (you can probably use other mixes but I haven’t tried)
1 cup milk
1 egg
2 tbsp almond butter
1 tsp cinnamon
1 tsp vanilla
Optional add ins: blueberries, chocolate chips, coconut, chopped nuts .
Mix together all ingredients in a blender except the add-ins.
Heat some butter in a pan and pour batter into pan to form small pancakes. Top with whatever add ins you’d like. When the bubbles start popping, flip the pancake.

Homemade Almond Pecan Butter

erineatsmtlLeave a comment

Why make homemade nut butter when you can just buy it in the store? 
A – it’s sooo much yummier 
B – you know what you’re putting into it 
C – you can add whatever flavors you’d like. .
Don’t get me wrong, I buy nut butters in store frequently. But here’s a ridiculously easy recipe if you want to try!
.
1 cup almonds
1 cup pecans 
1 tbsp coconut (optional)
1 tsp cinnamon
1-2 tbsp chia seeds
1 tsp sea salt .
Preheat oven to 350°. Roast nuts on baking sheet for about 10 minutes – DO NOT LET THEM BURN (so watch carefully). They should be a deeper brown and be crackling a bit when you remove from the oven. 
Once cooled, blend in food processor. I used my regular kitchen aid- make sure to use a spatula to push down the crushed nuts on the sides. At this point add remaining ingredients. Process until nice and smooth. 
Enjoy! This was delicious topped with blueberries as pictured.

Quinoa Lentil & Corn Burgers

erineatsmtlLeave a comment

1 cup cooked quinoa
1 1/2 cups lentils, mashed (I used canned but you can cook them yourself)
1/2 cup corn kernels
1 tbsp smoked paprika
1 clove garlic, minced
2 tbsp chopped fresh parsley
1 egg
1/2 cup @pereggourmet sweet chili breadcrumbs (alternatively use GF seasoned breadcrumbs)
3-4 tbsp grapeseed oil for frying .
Mix together all ingredients except breadcrumbs and oil.
Form into patties and coat each with breadcrumbs on both sides.
Fry in oil on both sides until nicely browned. (I haven’t tried baking them but I would try on a parchment lined baking sheet and spray with cooking oil.) .
Serve topped with cheese in a bun or dip in spicy mayo or pesto or green goddess sauce or anything else you’d like!

Instant Pot Lentil Squash Coconut Curry

erineatsmtlLeave a comment

Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together. 

Sweet Potato Quinoa Patties

erineatsmtlLeave a comment

Great as a main or side and super kid friendly!! Gluten free, dairy free and delicious 

Ingredients:
1 large sweet potato, peeled and chopped
1 cup quinoa, cooked according to package directions 
2 small yellow beets, peeled and grated 
3/4 cup grated carrots 
1 egg 
1 tsp cinnamon, garlic powder, paprika 
1 shallot, chopped 
Sea salt to taste 
3/4 cup quinoa flour (or other flour)
Avocado oil for frying 


Directions:
Boil chunks of sweet potato until soft
In the meantime, sauté shallot in avocado oil over medium heat for 2 minutes
Mash sweet potato and mix with cooked quinoa, grated beets, grated carrots, egg, flour and spices. Form patties and fry for about 5 minutes per side.