Breadless Toast: Madness, Genius or Just Plain Deliciousness?

Today’s kitchen creation is being served with a confession on the side.

I’m not a bread person.

Did you even know that’s a thing? To not like bread? My secret shame. Nope, can’t even order avocado toast for Sunday Brunch despite my all-consuming avoddiction (P.S. that word DOES exist. Look it up).

But *insert sigh of relief* order is now restored to the galaxy because I’ve discovered a breadless alternative—sweet potato toast. A.K.A. the latest foodie trend currently taking over my life. Forreal.

And if plant-based + gluten-free + downright delectable sounds like the ultimate jam, then prepare for a takeover on your life too.

I rest my case. Times three, in fact. Because you’re about to experience…

sweet potato toast three ways

Just grab a sweet potato, then go culinary crazy with all the fixings. And here’s some inspo to get those creative juices (not to mention, appetite!) flowing.


Ingredients:

sweet potato toast savory ingredients2 tbsp. Extra Virgin Olive Oil

1 small can Chickpeas

1/2 tsp. Ground Paprika

1/4 tsp. Ground Cumin

1 Juiced Lemon

                             sweet potato toast sweet ingredients

2 tbsp. Chopped Raw Almonds

1 tbsp. Organic Almond Butter

1/2 tsp. Ground Cinnamon

1/2 Sliced Apple

sweet potato toast spicy ingredients

1/2 tsp. Sriracha Sauce

4-5 Spinach Leaves

1/2 Hass Avocado

1/4 tsp. Sea Salt

                                                                                                                   


 Preparation:

  1. Cut the Potato into 3 slices about, 1/4-inch thick, leaving the skin on.
  2. Put each slice in a toaster and cook for 5 minutes, or until the texture becomes pliable but still firm.
  3. Drain and rinse the Chickpeas, then transfer 1/2 into a food processor.
  4. Add the Lemon and 1 tbsp. Olive Oil, then puree this mixture until a hummus consistency forms.
  5. Place the remaining Chickpeas on a foil-lined baking sheet and pre-heat the oven to 375 degrees.
  6. Drizzle them with 1 tbsp. Olive Oil, Cumin and Paprika, then cook in the oven for 10 minutes, or until the Chickpeas become crispy.
  7. Spread the hummus over the first Potato slice and top with the roasted Chickpeas to make savory toast.
  8. Chop the Almonds coarsely and slice the Apple, then spread Almond Butter over the second Potato slice.
  9. Top with the Apples, Almonds and Cinnamon to make sweet toast.
  10. Mash the Avocado until a guacamole consistency forms and spread over the third Potato slice.
  11. Top with the Spinach and Sea Salt, then drizzle on Sriracha to make spicy toast.

Seriously…moment of silent introspection for these wondrous little tubers.

Alright, moment over. Girl’s gotta eat!

So, What’s the Deal With that “Buddha Bowl” Bandwagon?

Lately, my entire Pinterest feed has turned into one continuous love letter to the gloriousness that is a Buddha Bowl. I’ve been hearing this term used more and more in wellness circles, but it’s taken me awhile to join the “Buddha Bowl Bandwagon.” Well, until last weekend anyway.

On a random Saturday night, the fiancé and I were embroiled in our usual debate: should we make dinner reservations, grab some take-out, or just raid the fridge? Laziness won out (’cause my spirit animal is a 65-year-old in threadbare sweats who calls “lights out” before 10pm), so we settled on Option #3. Then, inspiration struck—Hey…I’ll make one of those Buddha Bowl things!

So, through trial-and-error, I debunked the basic formula and concocted my own variation. And now that I’ve graduated from Buddha Bowl virgin to Buddha Bowl addict, I’m passing this formula along to you.

(WARNING: contents might cause obsession!)

how to make a buddha bowl

1.   Building Blocks—What Components Will You Need?

  • The Base: choose a whole grain like quinoa, brown rice, bulgur, wheatberry or farro.
  • The Greens: choose leafy greens like spinach, kale, arugula, chard or watercress.
  • The Protein: choose a plant-based protein like chickpeas, almonds, beans, tempeh or tofu.
  • The Extras: choose veggies like sweet potato, broccoli, asparagus, carrots or avocado (okay…not a veggie, but still delish).
  • The Dressing: choose a sauce like the flavor bomb pictured above. Wanna make it? Then, stay tuned…

2.   Assembly Required—How Do You Put It All Together?

  • The First Layer: cook the whole grains according to their package instructions, then spread onto the bottom of your bowl.
  • The Second Layer: arrange a handful of leafy greens over the whole grain base.
  • The Third Layer: oven roast the protein source (or, leave raw if desired and safe to consume), then arrange over the leafy greens.
  • The Fourth Layer: steam the veggies until tender, then arrange over the leafy greens.
  • The Top Layer: drizzle the sauce to evenly coat the veggies. Oh, and here’s that recipe I hinted at earlier…blend together 1 red pepper,       1 garlic clove2 tbsp. lemon juice1 tbsp. olive oil1/2 tsp. paprika1/4 tsp. turmeric1/4 tsp. coriander and 1/4 tsp. cumin. Viola!
buddha bowl finished product

couldn’t resist posting ANOTHER shot of my finished product in all its glory

Alrighty. That’s the gameplan, people. So, welcome aboard that Buddha Bowl Bandwagon—where dinnertime dilemmas have met their match!

2 Salad Recipes to Spring into Cookout Season

Outdoor entertaining is finally in full-bloom, so make your backyard the place. to. be. with my springtime spins on classic salad favorites.

First on the menu line-up, Asian Chicken Salad gets healthified by replacing those addictively fried wonton noodles with crisp and colorful matchstick veggies. Next, traditional Nicoise Salad gets revamped by swapping out anchovies and tomatoes for salmon and strawberries.

The final outcome? A “dynamic duo” of dishes that you’ll want to keep in your recipe repertoire all season long!

Note: To my vegetarian peeps, although both recipes are meat-centic, you can easily eliminate these components and turn the salads into side dishes instead of main courses.

springtime salad sensations

image courtesy of Nocoveglia via Flickr Creative Commons—altered with permission.

Asian Chicken Salad

Ingredients:

1 Chicken Breast (free-range)

2 Baby Bell Peppers (julienne sliced)

1/4 Red Cabbage Head (julienne sliced)

1 Carrot (peeled & chopped)

1/2 cup Edamame (steamed)

1/4 cup Raw Almonds (chopped)

2 tbsp. Soy Sauce (low-sodium)

1 tbsp. Sesame (or Olive) Oil

2 tsp. Rice Wine (or Cider) Vinegar

1 clove Garlic (minced)

1 tsp. Ginger (ground)

1 Lemon (juiced)

Preparation:

  1. Whisk together the Soy Sauce, Sesame Oil, Rice Wine Vinegar, Garlic and Ginger in a small mixing bowl.
  2. Place the Chicken into this mixture and set aside to marinate for about 10-15 minutes.
  3. Prep the Vegetables and Almonds according to the ingredient specifications, then transfer into a serving bowl and toss to combine.
  4. Preheat a skillet on the medium-high stovetop setting, then add the Chicken and marinade mixture.
  5. Sauté the Chicken for about 5 minutes on each side, or until cooked thoroughly, then remove from the skillet and cut into strips.
  6. Combine these Chicken strips with the other ingredients and drizzle the Lemon juice on top like a dressing.

Asian Chicken Salad


Salmon Nicoise Salad

Ingredients:

1 Salmon Filet (wild-caught)

2 cups Spinach (whole leaves)

1 cup Strawberries (sliced)

1/2 cup Gorgonzola (crumbled)*

1/4 cup Raw Walnuts (chopped)

2 tbsp. Balsamic (or Red Wine) Vinegar

1 tbsp. Olive Oil (extra-virgin)

1/4 tsp. Himalayan (or Sea) Salt

2 Thyme Sprigs (chopped)

1 Lemon (juiced)

*Make this recipe vegan by omitting the Gorgonzola or using these substitutes

Preparation:

  1. Whisk together the Balsamic Vinegar, Olive Oil and Himalayan Salt in a small mixing bowl.
  2. Place the Salmon into this mixture and set aside to marinate for about 10-15 minutes.
  3. Spread the Spinach on the bottom of a serving bowl, then prep the Strawberries, and Walnuts according to the ingredient specifications.
  4. Transfer these ingredients into the serving bowl, then add the Gorgonzola and toss to combine.
  5. Preheat a skillet on the medium-high stovetop setting, then add the Salmon and marinade mixture.
  6. Sauté the Salmon for about 3-5 minutes on each side, or until cooked thoroughly, then remove from the skillet and peel off its skin.
  7. Lay this Salmon filet over the other ingredients, then add the Thyme and drizzle the Lemon juice on top like a dressing.

Salmon Strawberry Salad

Got any seasonal salad creations of your own to share? Awesome…then, let’s get a recipe swap going in the comment section!

Superfood Spotlight: Edamame Goes Green for Spring

With the weather warming up—or heating up if you’re a Sunshine State dweller like me—in preparation for glorious spring, this time of year makes me crave all things green. Especially in the kitchen, amiright?!

And because I’m feeling Green Goddess-y at the moment, my latest recipe sorta resembles a leprechaun explosion. St. Patrick’s Day is next week, after all! The perfect appetizer for a weekend cookout, this fresh and vibrant take on hummus is also loaded with plant-based protein.

Gotta love health benefits disguised as flavor bombs, so feature this superfood spread at your next happy hour. Talk about a hit throughout swimsuit season!

Note: The recipe yields 6-8 servings, so you might need to adjust the ingredient count for larger gatherings. 

superfood snacking edamame hummus

Ingredients: 

1/2 c. Edamame (shelled)

2 tbsp. Grapeseed Oil

1 Garlic Clove (minced)

1 Lemon (juiced)

1/2 tsp. Cumin

1/4 tsp. Sea Salt

2 Thyme Sprigs

Preparation:

  1. Pre-heat a saucepan, filled with about 1 1/2 cups of Water, on a high stovetop setting.
  2. When the water reaches a boil, add the Edamame and reduce to a simmer until the they have cooked thoroughly.
  3. Turn off the heat and drain the edamame through a colander, then transfer them into a food processor or blender.
  4. Add the other Ingredients to the food processor or blender, then puree until smooth.

Serving Suggestion:

For a gluten-free alternative to store bought crackers or pita bread, enjoy this Hummus with sliced avocado and julienned tubers—like carrots or parsnips. This is also a deceptively delicious way to entice the kiddos with fresh veggies during those after-school snack attacks!