Saturday, April 12, 2014

Tiramisu Overnight Oats

Hi friends! I am so sorry it has been so very long since my last post.  My best friend is getting married this month and it's been quite hectic in the meantime.  I will be making 60 truffles (3 different varieties) for the wedding, as well as doing her makeup the day of, and getting the bachelorette party all together.  Not to complain at all, though, as it has been a real blast and I am quite excited about it.

In any case, overnight oats have been the craze as of late!  I have seen them popping up everywhere on food blogs and cafes alike.  And who could every doubt why!  This easy to make-the-night-before breakfast is quick, tasty and perfect for those early risers on the go.  I find that one serving of this will keep me nice and filled until lunch.

Today I bring you a tiramisu version of this delicious breakfast.  Not only does it almost taste like dessert but if you use caffeinated espresso you'll have an extra boost of energy in the morning.


3/4 cup of oats
1 tablespoon of cocoa powder
Pinch of salt
1 tablespoon of espresso
1 teaspoon of maple syrup
1/2 cup of almond milk (or any non-dairy milk)
1/3 cup of cashew cream
1/8 teaspoon of vanilla extract

The first thing you will want to do is soak 1/4 cup of cashews for at least four hours but ideally up to overnight.  I have been really into incorporating soaked cashews into smoothies and sauces so I always like to keep a cup of cashews in my fridge soaking at all times.

Now, the night before, take a mason jar (or any glass jar you have with a cover), and combine the oats, cocoa powder and salt.  Mix together all the ingredients.  In a high speed blender, blend cashews with a few tablespoons of water at a time, scrapping down the sides, until a nice, creamy consistency is reached.  Add the cashew cream, almond milk, vanilla extract, espresso, and maple syrup and stir well making sure everything is mixed evenly.  Cover and let sit in the fridge overnight.

The next morning you will wake up to a ready to eat, delicious breakfast treat!

Friday, February 14, 2014

Gluten Free Red Velvet Waffles with Coconut Cashew Cream

Happy Valentines day my dear friends!  Another holiday and with it an other excuse for themed food.  Best of all, themed breakfast.  Last year on this day I served up some 'pink velvet' pancakes with a cream cheese drizzle and this year I am bring you a slightly healthier twist to that.  Today I made my boyfriend and myself some gluten free red velvet waffles complete with a homemade coconut cashew cream sauce.  Simple, tasty, and healthier than your processed over-sugared breakfasts this breakfast will be sure to impress your loved one.


2 cups of gluten free flour (I use Bob Mills GF all purpose flour)
3 teaspoons of baking powder
1 tablespoon of cocoa powder
1/4 teaspoon of salt
1 teaspoon of ground flax meal
2 tablespoons of water
1 cup of non-dairy milk (I used vanilla soy milk)
1/4 cup of apple sauce
1 teaspoon of vanilla extract
1 tablespoon of beet juice (or a natural red food dye)

Begin by heating your waffle iron.  Mix together ground flax meal and water and set aside to thicken.  Mix together all dry ingredients and then add the wet ones, including your flax meal mix.  Stir to combine throughly.  Spray your waffle iron with non-stick spray and pour half of the batter onto the iron.  Allow to cook for 5 minutes or so and then place in oven to keep warm while the second batch cooks.

Coconut Cashew Cream:

1/2 cup of cashews (soaked overnight or at least four hours)
1/3 cup of coconut milk
2 tablespoons of lemon juice
1 tablespoon of agave
1/2 teaspoon of vanilla extract
Pinch of salt

While your waffles are cooking, prepare your cashew cream.  Place all ingredients in high speed blender and process until very smooth.  Taste and adjust sweetness accordingly.  Place in fridge until ready to serve.

Top your waffles with sliced fresh strawberries and your coconut cashew cream.  I like just a splash of maple syrup on top to finish off this tasty and romantic breakfast. Enjoy!

Thursday, February 6, 2014

Gluten Free Apple Cinnamon Pancakes

Now, we couldn't go too long without a pancake post, am I right?  Over the holidays I visited my cousins in Saratoga and was treated to a delicious breakfast of apple pancakes, as in pancakes with pieces of apples inside them.  I would never have thought of this combination before but they were delicious.  Afterwards I was determined to make my own gluten free version of them and I must say, they were pretty tasty.

1 1/4 of gluten free flour mix (I used Bobs Red Mill all purpose four mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1 flax eggs (1 teaspoons of ground flax mixed with 2 tablespoons of water)
3/4 cup of almond milk
1/4 cup of apple sauce
1/2 small apple, chopped

Begin by mixing your ground flax seed and water, set aside.  Mix together all your dry ingredients.  Add wet ingredients and stir until just mixed.  Add apple pieces and gently mix together until all combined (but be sure not to over mix).  Allow batter to sit for a minute while you heat a cast iron skillet.  Pour 1/4 cup of batter at a time and flip when edges look cooked.  Serve with maple syrup and the remaining apple sliced on top. Enjoy!

Friday, January 31, 2014

Purple Potato Salad (Mayo Free!)

It's that time of the year again...  Super Bowl time!  While I don't root for a team, I have always been a fan of football (as a sport) and, as usual, enjoy any excuse for themed food.  Last year I shared four tasty dips for your gathering but this year I am keeping it a bit more simple.  This lovely purple potato salad is not only festive in appearance but also is better for you as it lacks any faux mayo and other processed ingredients.  A fun, colorful and tasty side to go with any of your meals.


4 medium purple potatoes (also called black potatoes)
1/4 onion, minced
1 tablespoon of olive oil
1 teaspoon of lemon juice
1 teaspoon of grain mustard
1 teaspoon of garlic powder
1/2 tablespoon of parsley
1 tablespoon of dill
Salt and pepper to taste

Begin by rinsing and chopping your potatoes into medium to small sized cubes.  Place potato cubes in a pot of boiling water and boil for 5 minutes until the potatoes begin to soften slightly.  Place in drainer and rinse immediately with cold water to stop the cooking.  Now, whisk all the remaining ingredients together in a bowl. Toss with potatoes and allow to sit in fridge for at least fifteen minutes.  Serve cold and enjoy!

Sunday, January 19, 2014

Detox Kale Salad

January brings to mind one, of many, things: detox.  After the holidays it's easy to feel run down and over-indulged.  Well, what better time than the first month of the new year to begin anew.  Instead of doing any intense cleanse or restricting diets, I like to add more greens and raw foods to my diet.  This massaged kale salad includes black beans, tempeh, and corn.  Stock full of protein and iron you will feel satisfied in body and soul.


1 large bunch of kale
1 14oz package of tempeh, cubed
1 14oz can of back beans
1 8oz can of corn
1 avocado, very ripe
1 tablespoon of liquid aminos
1 teaspoon liquid smoke
1/4 cup of water
1/4 cup of lemon juice
1 teaspoon of ground flax seed
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (or 1 fresh clove minced)
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
Black pepper to taste

Mix together all ingredients from water to back pepper and set aside to thicken for several minutes.  Clean and roughly chop the kale and set aside.  Cube the tempeh and sear on a cast iron skillet (or frying pan) with a bit of non-stick spray.  Cook for a few minutes on each side until golden brown.  Then add liquid smoke and liquid aminos to pan.  Remove from heat and set aside.  Drain corn and black beans and set aside along with the diced bell pepper.  Now take the dressing from before (it should be fairly thick by now) and the ripe avocado and massage both into kale.  Be sure to massage it for several minutes.  Now add all remaining ingredients.  Enjoy!

Thursday, January 9, 2014

Simple Spinach and White Bean Soup

How has everyone been holding up during these past few frigid days?  Here in NY we have been working with single digit temperature and negative wind chills (which, with our couple of past warm winters, has been a real shock!)  During this chilly month I have been eating tons and tons of soup.  Nothing warms the soul better than a nice bowl of soup on a cold winter day.


1 14oz can of cannelloni beans (or you can use a cup of dry beans)
8 oz of spinach (washed and chopped)
4 cups of vegetable broth
1/2 small onion, chopped
3 cloves of garlic, sliced
1 teaspoon of olive oil
Salt and pepper to taste

Begin by heating the olive oil in a saucepan over medium heat.  Add chopped onion and cook for 3 minutes.  Add garlic and cook for two more minutes.  Drain beans and add them to the saucepan.  Add vegetable broth and bring to a boil.  Once boiling, lower heat and allow to simmer for 10-15 minutes. Add salt and pepper to taste and then add chopped spinach.  Remove from heat and enjoy!

Thursday, December 12, 2013

Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Hello dear friends! Once again I have no words for my prolonged absence.  Life took over, as did winter (I have terrible lighting in my apartment and unless there is natural light my photos do not come out well) with the shortened days and sunsets at 4pm.  But I do bring with me, today, a recipe for some yummy gluten-free pumpkin oatmeal chocolate chip cookies.  A perfect treat for a holiday party or spending a chilly night inside wrapped up in blankets.

2 1/4 cup of oats
1 1/2 cup of gluten free all purpose flour
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 cup of raw sugar
1/2 cup of brown sugar
1 tablespoon of ground flax mixed with 3 tablespoons of water
1/2 cup of pumpkin puree
1/4 cup of apple sauce (or 1/4 cup of oil for less cake-like cookies)
1/3 cup of water
1 teaspoon of vanilla extract
3/4 cup of chocolate chips

Makes 24 cookies

Preheat your oven to 350.  Mix together your ground flax seed and water and set aside.  Now mix together all your dry ingredients.  In a separate bowl, mix together all your wet ingredients.  Fold in the chocolate chips.  Using about a flat tablespoon per cookie place them with room in between on two baking sheets lined with parchment paper.  Bake for about 12-14 minutes (depending on size of cookie) and remove from oven to cool.  Cookies may seem softer in center after 14 minutes but they will harden once they begin to cool. Enjoy!

Friday, October 25, 2013

Gluten-Free Carrot Cake Pancakes

More pancakes!?!? Well, I just couldn't stay away from them for long.  When it comes to my weekly decadent breakfast, pancakes often take the cake.

Lately, I've been eating a gluten-free diet.  I don't kid myself that I have a gluten allergy or intolerance but I will say I have liked the results of this new diet.  I have more energy, less stomach aches, and overall feel better after a meal when avoiding gluten.  That being said, I was fearful I'd have to say goodbye to my occasional pancake treat while eating gluten-free, however it turns out my fears were for naught.  Today's recipe is a lovely set of carrot cake pancakes that are tasty and gluten free!


1 1/4 of gluten free flour mix (I used Bobs Red Mill Biscuit and Baking mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
2 flax eggs (2 teaspoons of ground flax mixed with 4 tablespoons of water)
3/4 cup of almond milk
1/2 cup of shredded carrot
1/4 cup of shredded coconut

Mix together ground flax seed and water and set aside.  Mix all dry ingredients in large mixing bowl.  Add flax eggs and almond milk.  Fold in shredded carrot and coconut.  Heat non-stick skillet while you allow batter to rest for a minute or two.  Cook 1/3 cup of batter at a time until golden brown on each side.  Top with a little extra shredded carrot and enjoy!

Thursday, October 17, 2013

Autumn Kale Salad

Fall is upon us at last! My favorite season of the year and my favorite flavors of the year.  As the cold creeps in so does everything pumpkin flavored, nutmeg, cinnamon, and all those warm spices that heat up any chilly autumn evening.

Keeping with the season, I have this lovely autumn salad featuring marinated kale, roasted sweet potatoes and kabocha squash, maple tempeh bacon and sliced avocado.  A perfect hearty salad for any time of the day.

1 large bunch of kale
1/2 medium kabocha squash, sliced (I like to keep the skin on)
1 large sweet potato, cubed
1 avocado, sliced
1 140z package of tempeh
1 tablespoon of liquid smoke
1 tablespoon of liquid aminos
1 tablespoon of maple syrup
1/4 cup of water
1/4 cup of lemon juice
1 teaspoon of ground flax seed
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (or 1 fresh clove minced)
1/2 teaspoon of chili powder
Pepper to taste

Begin by heating your oven to 400 F.  Then slice your squash and cubing your sweet potato and place them on two baking sheets lined with parchment paper.  You can roast them plain or spray with a little non-stick spray and sprinkle with a bit of salt and pepper.

While your vegetables are roasting, mix together the water, lemon juice, flax seed, salt, garlic powder, chili powder, and pepper and set aside.  This will be your dressing.  Slice your tempeh into thin strips and sear on a cast iron skillet with a bit of non-stick spray until crispy on both sides.  Turn off heat and add your liquid smoke, liquid aminos and maple syrup.  Toss to coat and then set aside.

Slice your kale into bite sized pieces, rinse, and then place into a large mixing bowl.  Add half of the dressing and massage well with your hands.

After about 45 minutes your vegetables should be done roasting, be sure to check on them periodically as times may vary.  Remove from oven and allow to cool for a few minutes.  Slice your squash into bite sized chunks.  Add the squash, sweet potato, and tempeh to your marinated kale and gently combine all ingredients.  Top with sliced avocado, drizzle the rest of the dressing on top and enjoy!

Tuesday, September 24, 2013

Breakfast Macro Bowl: Scramble, Fruit, Kale, Tempeh, Hash

Yikes! How did a month go by without a post?  Well, wait no longer, it's time for more breakfast goodies!

As much as I love my pancakes, I felt it was high time to step away and make a more well rounded breakfast this week.  I love the concept of macro bowls, with their delicious portions of veggies, grains, beans, and starches.  Translating this concept to breakfast is always fun (even if it's not a traditional macro bowl) and the other day I came up with this fun combo that will certainly satisfy all your cravings and leave you feeling ready to start your day.

10 oz of extra firm tofu
1 bunch of kale
1 large grapefruit
2 small russet potatoes (yukon gold work great as well)
7 oz of tempeh
Handful of porcini mushrooms (optional)
Liquid Aminos
Liquid Smoke
Nutritional Yeast
Salt and pepper to taste

Begin by dicing your potatoes and then boiling them in salted water for about five minutes.  You want them to begin to become tender in the center but not fall apart easily.  In the meantime, thinly slice your tempeh and sear them on a cast iron skillet until golden and crispy on both sides.  A minute before removing them from the pan add a tablespoon of liquid aminos and teaspoon of liquid smoke (or more of both to taste).  Set aside in oven (heated at 300 F) to stay warm.

At this point your potatoes should be ready, so drain them and then fry them in the same cast iron skillet.  I like to use just a bit of non-stick spray on the pan so they get a golden exterior without an excess amount of oil.  Cover the pan and cook for 10 minutes or so on medium heat, stirring every few minutes so all sides of the potatoes are cooked evenly.  Season with salt and pepper.

While the potatoes cook, crumble your tofu and cook in a small frying pan on medium to medium-high heat.  Spread your tofu evenly on the pan and cook without stirring for a few minutes.  By doing this the tofu will get that 'well done scrambled egg' effect and become golden throughout.  After a couple of minutes flip the tofu over and repeat.  Break the tofu apart as needed in between flips as it will tend to stick together.  Cook for several minutes until browned throughout.  Season with pink sea salt, pepper, and nutritional yeast.

All of your components should be just about ready so, lastly, prepare your kale.  Chop, clean and steam your kale.  No seasoning necessary for this delicious green vegetable.

Serve your well rounded breakfast with a half grapefruit or, if you're like me, serve with a nice handful of sauteed porcini mushrooms.  Enjoy!