Lentil Sloppy Joes

Don’t be fooled, I didn’t eat the broccoli. But I did devour both lentil sloppy joe sliders and cauli-potato mash. Maybe next trimester I’ll eat a green vegetable.

Lentil Sloppy Joes:

• 1 cup uncooked green lentils (or use 1 pack of precooked lentils from Trader Joe’s like I did!)
• 4 cups water (omit if using precooked lentils)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced (or garlic powder to taste)
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 1/2-3/4 cup marinara sauce (because that’s what I had on hand)
• 2 tbsp ketchup (or tomato paste)
• 3 tbsp yellow mustard
• 3 tbsp maple syrup
• Sea salt to taste
• AWG Bakery Everyday slider buns

Directions:

• First, cook the lentils if you’re not using precooked: In a medium pot with a lid, add the lentils and water. Bring to a boil, then lower heat and simmer for 18-20 minutes or until tender. Drain excess liquid and set aside.
• Heat a large pan over medium heat. Once hot, add the chopped onion and garlic. Use a few tablespoons of water, or vegetable broth, to saute and prevent burning. Stir constantly for 3-4 minutes, using more water as needed.
• Now add the spices and stir to coat the vegetables for about 1 minute. Add a little water if it’s too dry.
• Add the marinara sauce, ketchup, mustard, and maple syrup. Stir until completely combined. Add in the cooked lentils and stir. Add more marinara sauce if it’s too dry.
• Toast your AWG Bakery buns and top with the goods.

Let me know if you try this recipe! Lentils and chickpeas have been a big lifesaver the last month with my aversion to meat. This happened when I was pregnant with Poppy too. Happy eating!

Enchilada Pasta Bake

I love enchiladas but I don’t always love prepping the tortillas. I have a pretty good technique of softening the tortillas on the stove top in hot water before stuffing them but that still takes a chunk of time that I don’t always have. That’s when the enchilada pasta bake was born!

I wanted enchiladas last week and throwing pasta on the stove was doable so I combined the two. I’ve never been so happy with a past bake! Joel’s mind was blown and I’m already planning on making it again tomorrow.

Enchilada Pasta Bake:

• 1 box cooked pasta of choice
• 1/2-3/4 cup red enchilada sauce (you can make your own but I usually just buy one that’s not super sodium filled from my local grocery store)
• 1 cup steamed veggies of choice (I used steamed carrots and one fresh diced jalapeño)
• 1 cup cooked ground meat of choice (I actually used two vegan breakfast sausage patties! Cooked them on the stove top then diced into cubes. You may omit the meat or add black beans!)
• 1/2 cup shredded cheese of choice (I used white cheddar)
• Fresh cilantro for topping after baking

Directions:

• Preheat oven to 350°F and spray an 8×8 baking dish with non stick cooking spray, set aside.
• Mix all of the ingredients, except for the cheese and cilantro, together in a large bowl or the pot you just cooked the pasta in. Pour the pasta mix into the prepped baking dish and evening top with shredded cheese. You can add as much cheese as you’d like!
• Bake for 10 minutes or until the cheese is melted and the pasta bake is heated all the way through.
• Remove from the oven and top with fresh cilantro. I served mine over romain lettuce to get some extra veggies in me but you can eat this straight from a bowl. It’s even better the next day as leftovers!

Thoughts on an enchilada bake? I was kinda weirded out when I thought about it but I was completely sold after the first bite!

Triple Berry Mini Cast Iron Crisp

There are a lot of crisps going around the gram right now but why not add one more? I’ve finally mastered a crisp topping that I really love and that doesn’t have too much going on. Use any berries or other crisp approved fruit you’d like, I did strawberries, peaches, and cherries!

Triple Fruity Crisp in a mini cast iron skillet (double the recipe to make one regular size skillet)-

Topping:

* 1/2 cup gluten free rolled oats

* 1/4 cup almond flour

* 3 tbsp brown sugar

* 1/2 tsp cinnamon

* Dash of sea salt

* 2 tbsp melted coconut oil

Filling:

* 2 cups berries and fruit of choice, I used pitted cherries pitted, peaches, and strawberries and cut into 1/2 inch slices

* 2 tbsp maple syrup

* 1/2 tsp vanilla extract

* 1 tsp cinnamon

* 1 + 1/2  tbsp cornstarch

Directions:

* Preheat oven to 350° F. In a medium sized bowl combine the oats, almond meal, brown sugar, cinnamon, and sea salt. Pour in the melted coconut oil and use your hands to combine everything until crumbles form.

* In a medium bowl combine the filling ingredients and stir together until you can no longer see the cornstarch. Pour the filling into a mini cast iron skillet. Spread the topping evenly over the apricots and place it on the middle rack of the oven.

* Bake for 25-30 minutes or until the top is golden brown and the filling is bubbling. Cool for 5-10 minutes before serving. Serve topped with vanilla ice cream or simple vanilla. Don’t skip this step!

Crisps, do you love them?! I’m becoming more of a fan each day. Cheers!

Summer Pasta Salad

I’ve probably made pasta salad four, maybe five, times in my life. I’m more of a “hot food” kind of gal but I can totally see myself making this combo for years to come. Poppy sure did love a non-spicy version of this!

Pasta Salad (serves 4):

• 1 box cooked pasta of choice
• 3/4 cup diced cherry tomatoes
• 1 handful fresh chopped basil
• 1 cup sautéed mushrooms
• 1/3-1/2 cup diced fresh mozzarella
• 1-2 tbsp crunchy chili onion crunch
• 1 tbsp EVOO
• 1-2 diced figs (optional but highly recommended)
• Balsamic glaze to top (this is not balsamic dressing!)

Toss all the ingredients together in a large bowl and serve! Refrigerate leftovers until you’re hungry again. Do you like pasta salad? If so, what’s your favorite recipe? Leave a comment below so I can be inspired to make more cold pasta dishes like this.

Cinnamon Turmeric Fig Gluten Free Waffles, Poppy approved!

Friday morning waffles making an appearance on a Monday. These waffles are one of the few ways I enjoy turmeric and I’m not mad about it. Drizzle with a peanut butter syrup drizzles, or a nut butter drizzle of your choice, and you’re set for a perfect morning. Poppy loves these waffles too!

Cinnamon Turmeric Fig Gluten Free Waffles (makes a big batch so freeze leftovers for a quick morning!):

• 2 cups 1-to-1 gluten free flour (I have not tried another flour)
• 1 tbsp baking powder
• 1/4 tsp sea salt
• 3 tsp turmeric
• 1 tsp cinnamon
• 1/4- 1/2 tsp ginger powder
• 1 pinch cardamom
• 2 large eggs
• 6 tbsp butter, melted
• 2 tbsp maple syrup
• 2 cups milk of choice
• 1 tsp vanilla

Toppings:

• Yogurt
• Organic figs
• Peanut butter syrup drizzle (1 tbsp melted peanut butter, or nut butter of choice, + 1/4 cup maple syrup)

Directions:

• Heat your waffle iron of choice on medium. Spray with nonstick spray or grease with coconut oil.
• In a large bowl, whisk together the gf flour, baking powder, sea salt, turmeric, cinnamon, ginger, and cardamom.
• In a medium bowl, whisk together the eggs, coconut oil, maple syrup, milk, and vanilla.
• Pour the wet ingredients into the dry ingredients and whisk until smooth.
• Pour 1/4 cup of waffle batter onto each waffle mold and waffle.
• Let cool slightly and serve with all the toppings! Freeze extra waffles for an easy morning.

Thoughts on turmeric? Leave a comment below and let me know if you make these waffles!

Mini Cast Iron Skillet Apricot Crisp

About a month ago my mother-in-law invited us over to pick apricots and I basically ran right over after her text. I simply LOVE apricots and I feel like I can never get enough. They are one of my top five favorite fruits! The other fruit in the bunch are bananas, blueberries, peaches, and watermelon. I could live the rest of my life without any other fruit than these five!

Mini Cast Iron Apricot Crisp (double the recipe to make one regular size skillet)-

Topping:

• 1/2 cup gluten free rolled oats
• 1/4 cup almond flour
• 3 tbsp brown sugar
• 1/2 teaspoon cinnamon
• Dash of sea salt
• 2 tbsp melted coconut oil

Filling:

• 2 cups apricots, pitted and cut into 1/2 inch slices
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1 + 1/2  tbsp cornstarch

Directions:

• Preheat oven to 350° F. In a medium sized bowl combine the oats, almond meal, brown sugar, cinnamon, and sea salt. Pour in the melted coconut oil and use your hands to combine everything until crumbles form.
• In a medium bowl combine the filling ingredients and stir together until you can no longer see the cornstarch. Pour the filling into a mini cast iron skillet. Spread the topping evenly over the apricots and place it on the middle rack of the oven.
• Bake for 25-30 minutes or until the top is golden brown and the filling is bubbling. Cool for 5-10 minutes before serving. Serve topped with caramel vanilla ice cream or simple vanilla. Don’t skip this step!

Have you made a crisp before? This was my second time making one and I already cannot wait to make it again!

Chocolate Avocado Banana Bread

My mom and dad came over last week with two giant bags full of avocados from my grandma’s orchard. I remember growing up in that orchard chucking avocados at tress instead of eating them… it took me until I was 25 to enjoy avocados. They used to make me feel weird when I ate them, scratchy throat! Not sure what changed but thankfully they are in my life now and in just about everything I’ve made this last week.

Chocolate Avocado Banana Bread:

• 1/2 of a medium ripe avocado cubed or one small ripe avocado cubed
• 1 large egg (I have not tried flax egg)
• 1 tsp vanilla extract
• 2 large ripe bananas sliced
• 1 cup almond flour (I have not tried another flour)
• 1/4 cup unsweetened cocoa powder or cacao powder
• 2/3-3/4 cup coconut sugar (I used 2/3 sugar and it was perfect but some people may think it’s not sweet enough)
• 1 tsp baking soda
• 1 tsp cinnamon
• Dash of sea salt
• 1/3 cup crushed peanut butter chocolate covered almonds (or chocolate chips)

Directions:

• Preheat oven to 350°F and prepare a bread pan with nonstick spray and then parchment paper.
• Place the cubed avocado, sliced bananas, coconut sugar, vanilla extract, and egg in a blender or food processor and blend until super smooth.
• Add in the flour, cocoa powder, cinnamon, baking soda, and sea salt and blend/pulse slightly until combine. Shouldn’t take more than a few seconds!
• Pour into your prepared bread pan and top with crushed peanut butter chocolate covered almonds or chocolate chips.
• Bake for 50-55 minutes or until a toothpick comes out clean. Let cool for five minutes before removing from the bread pan and let completely before slicing!

Thoughts about avocado in desserts? I’m game for avocado in my desserts as long as I don’t taste them. You truly cannot taste the avocado over all the chocolate and banana flavors. YUM!

Brownie Batter Hummus

Hi friends, how are you? This past week has been heavy and emotional. I’m thankful for the time spent educating myself and sharing resources with those around me. This is just the beginning and I’m positive that we will all continue to educate and grow in love.

One of the recipes that is on my list to make this week is my brownie batter hummus. I made this about a month ago and it barely lasted two days in our home. Poppy and I both would eat it by the spoonful after her nap! Now that’s what I call mother-daughter bonding time.

Brownie Batter Hummus:

• 1 15 ounce can chickpeas (rinsed and drained)
• 1/2 cup lite canned coconut milk (any milk will do here but I like the creaminess the canned coconut gives this recipe)
• 1/4-1/3 cup coconut sugar or other sugar of choice (depending on desired sweetness)
• 1/3 cup cacao powder
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon pink Himalayan salt

Directions:

• Slightly warm the coconut milk in a microwave safe bowl (about 30 seconds) and then add to a high speed blender with the cacao powder, coconut oil, and sugar. Blend for 30 seconds to combine these ingredients.
• Add in rinsed and drained chickpeas and pink Himalayan salt and blend until smooth. You can use a food processor or a high speed blender. I use a Vitamix and love it! Best investment besides my mini KitchenAid mixer.
• Spoon into a glass jar and enjoy. Eat by the spoon, spread on toast, dip some pretzels in it, make a chocolate banana “quesadilla”, really anything works here! Refrigerate for up to five days.

Comment below one thing that has brought you joy today! Joel, Poppy, and I had a little picnic at a lake near us this morning and it was so relaxing. Exactly what we needed to start this week. Happy Monday!

Baked mini shakshukas in a cast iron skillet!

Need a recipe idea for all those marinara jars you stocked up on? I GOTCHU.

The end of a marinara jar turned in to the most glorious breakfast a girl could ask for. Super simple and the most delicious. We legit felt like we were eating brunch at one of our most favorites spots, Morning Glory, with these baked shakshukas.

Baked Shakshuka:
* 1/2 cup marinara sauce
* 1/4 cup almond mozzarella cheese (or cheese of choice)
* 5 mini heirloom tomatoes, diced in half
* 2 eggs
* Fresh or dry basil for garnish

Directions:
* Preheat oven to 375°F. Spray a 6” cast iron skillet with non stick cooking spray and pour in the marinara sauce. Set this over medium heat until to sauce starts to bubble.
* Remove the cast iron from the heat and sprinkle over the diced tomatoes, make two holes in the marinara to crack the eggs into, then sprinkle the cheese and basil over the top.
* Bake for 12-15 minutes, or until the egg whites are cooked and the yolks are still running.
* Toast your favorite bread and spread grass fed butter all over the toast.
* Remove the cast iron from the oven and let cool slightly or place the hot skillet on a towel to be sure to not burn yourself or the table. Dip your bread pieces into the yolk and enjoy!

Have you had a shakshuka before? I couldn’t believe how easy it was to make and how versatile they are. You can add any veggies you want here and use whatever cheese you have on hand. Use a large cast iron skillet to double the recipe or two 6” skillets like I did. I’m ready for seconds!

BBQ Lentil Sloppy Joe’s

Poppy wasn’t the only one who was a fan of these bbq lentil sloppy joe’s on gluten free buns last night. We’ve been doing our best to make each part of the day seem a little different while we’re at home. We enjoy breakfast at the counter, lunch in Poppy’s room at her table, and dinner recently has been on the patio! It has been so fun, and much needed, using our little space in so many different way. Very thankful for the sunshine the last two weeks because Poppy and I were getting very stir crazy.

Vegan BBQ Sauce:

• 1 large onion, chopped
• Garlic powder to taste (you can use raw garlic but I prefer garlic powder)
• 1 cup tomato sauce
• 3/4 cup water, divided
• 1 tbsp balsamic vinegar
• 1 tbsp molasses
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• 2 tsp coconut aminos
• 1/3 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp pink Himalayan pink salt
• Black pepper to taste
• 1/8 tsp cayenne peppe

Directions:

• Add the chopped onions and garlic powder to a heated pan on medium heat with a little nonstick cooking spray and sauté until golden. Using about 1/4 water if the onions begin to stick to the pan.
• Add the remaining ingredients and bring to a boil. Once boiling, reduce to a simmer for 3-5 minutes or until the liquid reduces a little.
• Remove from the heat and let cool slightly before adding to a blender to blend until smooth. Store in the fridge for up to one week!

BBQ Lentil Sloppy Joe’s:

• 2 cups cooked lentils
• 1/2-3/4 cup homemade vegan bbq sauce
• 2 gluten free buns
• Pickles, optional but hugely recommended

Directions:

• Heat the lentils on the stove top with the bbq sauce until warm. Toast your gluten free buns in the oven on broil for a few minutes and stuff with half the bbq lentil sloppy joe mixture and a couple pickles, enjoy!