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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Dark Chocolate Cake with Berries & Coconut Cream

Are you looking for a way to express your gratitude to whoever invited you to this weekend’s barbeque?

Are you staring down too many pounds of fresh berries that you couldn’t resist at the farmer’s market?

Are you sick of your vegan friends getting in the way of your desire to top everything with whipped cream?

This cake is the answer to all of these questions.

This time of year, fruit pies and cobblers get all of the attention. And sure, summer fruits are worth celebrating, but why not invite chocolate to the party? Personally, I think fresh berries and dark chocolate are really complimentary flavors – antioxidants on top of antioxidants, naturally! And of course berries & cream are a classic combo (and a personal weakness of mine), so getting swept up by the whipped coconut cream sensation taking over the internet solidified the vision of my perfect mid-summer dessert. I mean, any topping that can unite the vegan and paleo communities has got to be some powerful stuff, right?

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Black Bean Crunch Patties

This healthy and quick summer meal happened last weekend after pressure-cooking a pot of black beans to stock my freezer. Black beans are the standard legume in my house; we eat them alllll the time, mostly in Mexican and Cuban-style dishes. But as I scooped the magical fruits into plastic bags flattened for efficient storage, lacking any dinner plans, I decided to set a bowl aside to get out of the rut and try something different.

I’ve been in the mood for Mediterranean food lately, and it’s been forever since I’ve had a good falafel, which in my house we refer to as “crunch patties” in honor of the classic episode of The Simpsons. And they’re perfect for light summer dining, so why not mix things up with some black beans?

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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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Simple DIY Vinaigrette

Hey people! Are you feeling the warm approach of summertime? I’ve had a taste, and I am fully on board to embrace the breezy summer mindset. I’m currently still coasting on good vibes from an incredible Memorial Day weekend that involved an excess of many of the best things life has to offer: good friends, beach lounging, city exploring, burgers, beers and breakfast burritos. It was beautiful, but in the interest of balance I’ve been consequently feeling the need to stuff my face with salad.

And what better time to get excited about salad?? The warm weather simultaneously decreases our desire to turn on the oven and brings markets bursting with fresh produce so flawless that all they need is a quick chop and toss with vinaigrette. Store-bought dressings are convenient, but it’s not easy to find products without unnecessary preservatives and excess sodium. See where this is going?

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Dark Chocolate Almond Spread

Let’s see if I’m totally out of line with this opinion, or if some of you can relate… I like the idea of Nutella, but in practice it’s just too over-the-top unhealthy most of the time. The stuff is overwhelmingly sweet, slick with excess oil, and frankly… not real food. I’m not above a little candy here and there, but the problem is that a nutty chocolate spread doesn’t need to be such a dietary disaster.

I had been wanting to experiment with a superior spread for a while, but I don’t have a food processor and I was wary of grinding up nuts in my blender. Luckily, Jeanine from Love and Lemons is smarter than me and recently shared a spread that circumvents this issue entirely by starting the recipe with almond butter. Duh!! I’m so thankful for the internet.

As a bonus, this is the kind of recipe I can even pass along to friends who aren’t into cooking. It’s extremely simple: Almond butter. Dark chocolate. Coconut oil. I took creative liberty and added an extra tablespoon of high-quality cocoa powder to really push the flavor, and you guys… it’s so much better than Nutella.

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Vegan Horchata Sorbet

Happy Friday people! I’m a little preoccupied with the prospect of the glorious spring weekend ahead, so today’s post is going to be as fast as today’s recipe (hint: pretty dang fast). As promised, this is an effortless, make-ahead dessert perfect for Cinco de Mayo, or any occasion that calls for creamy, surprisingly vegan deliciousness. Sweet and simple!

If you’re not familiar with horchata, it’s a sweet and creamy rice-based beverage, flavored with cinnamon and served in abundance in any worthwhile taco shop. And now, we can eat a bowl of it frozen for dessert!

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Super Greens Rice

It’s not every day that I stop to consider whether a side of brown rice should be made even healthier. Tell me, am I crazy? In my defense, my real intention was just to make our grains tastier. But when I decided to give them the pesto treatment, I couldn’t deny that I was upgrading the nutrition too. Instead of just a carby side, I ended up with a well-rounded, nutrient-dense food. A vehicle for healthy fats, leafy greens, and – obviously – more flavor! If it didn’t deliver in the flavor department, I hope you realize by now that I wouldn’t be telling you to make this.

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