All-Purpose Greens

Ready for an authentic glimpse into my kitchen? Here’s the Real Talk: I bought this kale with intentions to make a big fresh kale salad, but I procrastinated too long and the poor greens lost their crunch factor. It was a bummer for about 10 seconds, until I realized the silver lining: they were still perfectly good for sauteing, so now I get to talk to you about one of my favorite tricks for jamming more greens into my diet: All-Purpose Greens, yo!

While you can also whip this up as a quick side dish, this recipe is mostly about healthy-eating logistics. We can all benefit from a trick for making it easier to eat more vegetables, and this is one that I keep up my sleeve. I like to make a full batch of All-Purpose Greens to store in my fridge and use throughout the week in meals that could benefit from an extra serving of veggies. It’s an effortless way to add color and flavor, not to mention fiber, vitamins, minerals, and all of the other disease-fighting phytochemicals that make vegetables the foundation of a healthy diet.

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Savory Stuffed Acorn Squash

Fall is taking its sweet time making its way to San Diego. And the infinite scroll on my Pinterest feed just offers too many pages of impeccably styled autumnal foods for my own good. With the allure of cool days and pumpkin-everything, there’s only so much more I can take of ice water and chopped salads for dinner. If you’re in the same boat, I wish I had a better solution than this one: let’s pretend. This week, I suspended my disbelief long enough to fire up the oven and whip up this roasted seasonal squashy treat. So worth it!

The result was savory, satisfying, and absolutely LOADED with nutrition. And while it gives off the vibe of a fancier weekend dinner, this thing is a 40 minute meal! I can hardly think of an easier way to break into the new season and fulfill your hearty home-cooking dreams.

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[Instant Pot] Vegan Caribbean Coconut Curry

Had a hard week? You need an easy weeknight dinner. Fortunately for us, this one is packed with nutrient dense vegetables and layers of slow-cooked flavors… without the slow-cooking. The veggies all cook quickly, so there’s no advance planning needed. Just a little therapeutic chopping and simmering while you decompress from the challenges of the day, and you can have this wholesome vegan dinner on the table in no time.

If you’re a seasoned Caribbean foodie, please note that I’m not claiming any authenticity. When I dreamed up this stew, I was going for a hearty foundation of powerful plant foods, tempered with tropical coconut milk and some warm spices as my simplified allusion to Jamaican jerk-style seasoning. Authentic cuisine? Not exactly. Super satisfying healthy dinner? Most definitely!

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BBQ Popcorn

After resolving last week to fill out my Recipe Index with more of my favorite quick weeknight dinners, I noticed another woefully empty blog category here at flavorrd: snacks! (!!!)

I’m definitely a snacker. I fully respect mindful eating, but there’s also nothing I love more after a long work week than a fully-stocked Netflix queue and a big bowl of something crunchy. And if you choose the right snack, there’s nothing wrong with that!

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Gluten-Free Peach Cobbler Scones

We all go through phases with our cooking interests, right? Right now, I’m all about baking… and I’m in deep. My current go-to “escape from reality” is to fall down an internet rabbit-hole of baker’s percentages, sourdough starters, and the low-down on all kinds of grains. I’m finding myself leafing through the bread-oriented texts from my cookbook collection, and I even bought my first baking stone! The only bad part is that my timing is a little off, since it’s August and firing up a hot oven in my apartment kind of makes me want to jump out the window.

So, while I’m sort of impatiently waiting for summer to wrap up so I can bake my heart out, I like to make the best of things. If I can’t help but heat up the kitchen anyway, what better way to celebrate summer’s last hurrah than with perfect peak-season stonefruit? This freshly baked treat just oozes with Southern charm – it’s like a flaky buttermilk biscuit and gooey peach pie wrapped into one brunch-friendly morsel. Yeah… it’s time to crank up the AC and get baking!

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Steel-Cut Muesli, California-Style

While I’m proud of my Floridian heritage (haha), there’s no doubt that my heart belongs on the west coast. I’m completely in LOVE with the food culture in my new California home. The most gorgeous produce is both cheap and plentiful. The bulk bins overfloweth with every healthy ingredient. It’s really locavorism at its finest.

Since we’ve already been talking about planning ahead for our meals, let’s convert all those good vibrations into a make-ahead breakfast fit for a California king!

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Sweet Chili Tofu Salad

Some people start the day with a crossword puzzle, but my morning mental exercise regimen is a little more practical. It involves staring into the fridge, jumbling together edible odds and ends to fill a lunchbox balanced enough to sustain myself through a day at the office. I’m usually pretty good at this game, so that’s my excuse for not being super organized with meal planning. But the day that I struggled to find a better “protein” than a bag of Trader Joe’s peanut butter pretzels… I knew it was time to get serious.

Last weekend I made a very minimal investment of time and efforts, which yielded big lunchtime results. It started with an idea to attempt a copycat recipe for the sweet chili tofu cubes stocked at the Whole Foods salad bar. For a time I used to live in an apartment right across the street from Whole Foods, and since this was during my busy grad student years, I built a pretty strong affinity for some of their healthy convenience foods. That salad bar saved me for dinner many nights, and those sweet, chewy tofu cubes were always a welcome addition to my leafy greens.

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Blueberry Cocoa Hemp Smoothie

As much as I like to try new things in the kitchen, lately I’ve been succumbing to summertime simplicity. We’re eating well, but my efforts haven’t exactly been innovative, and I know that the basic foods we’ve been thriving on are just too boring to blog about (nobody needs me to tell them how to make tacos, for real). But this – antioxidants and omega 3s, whipped into something that tastes like a fruity chocolate milkshake? – thankfully, it’s both a new flavor and a total no-brainer.

I’m a big fan of hemp – it appeals to my classic hippie sensibilities, of course, and it’s also a nutritional wonder! Hemp seeds are high in fiber, rich in omega 3s, and they’re even a complete protein (soy and quinoa are the only other plants that can make this claim).
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Lemon Mint + Pineapple Kale Salad

I can’t get enough kale salad. In all seriousness, I think I might be able to actually FEEL it doing my body good. I still never get tired of my favorite kale slaw, but my repertoire seemed like it could use something a little more seasonal for summertime. This salad definitely fits the bill: all seasonal produce and so refreshing! It’s like if a pineapple mojito was a salad… not the worst way to eat a bowl of greens, right? Continue reading “Lemon Mint + Pineapple Kale Salad”

Mango Cucumber Slushie

It’s summer! And thanks to this drink, I’m cool as a cucumber. I’m all about the clean, refreshing quality of cucumbers in a cool beverage, whether it’s sliced into ice water or blended into something special like this. It makes me feel like equal parts fancy spa-goer and healthy hippie! This frosty drink is a festive way to stay hydrated in the summer heat, and to sip on some extra fruits and veggies at the same time. It’s perfect for cooling down after a workout, or just for filling your glass with something fun and fruity while relaxing on a patio… did I mention I’m excited about summer?

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