You will quickly realize that this blog has many more savory treats than sweet, it’s because I like salty over sweet. It wasn’t until last year that I discovered kale, and when I did I went a little kale crazy! Kale in smoothies, kale stir fried (post coming soon), and kale chips- basically I couldn’t get enough of kale. Kale chips became a healthy alternative to chips, chex mix, pretzels, etc. They are an easy snack that from start to finish takes only about 15 minutes.
- Preheat oven to 400 F
- Line a cookie sheet with tin foil (for easy clean up after)
- In a mixing bowl put in kale pieces, olive oil, seasoned salt, cajun seasoning
- Mix together with your hand (just make sure you’ve washed it first!)
- Put all the seasoned kale on the baking sheet and put in the oven for about 12 minutes or until crispy!
- Enjoy, and make sure you floss after because you probably have kale in your teeth!
All seasoned in the bowl
ready to go in the oven
completed and ready to be consumed… yum!
It’s pretty cold right now in Boston and when I get home from a day at work, all I want is a warm bowl of soup and a glass of wine. When I moved into my first apartment, my mom gave me an immersion blender because my dad wanted her to get rid of it. Little did she know that it is one of the best household items she has given me and I use it all the times for soup!
- 1 or 2 bunches of Broccoli
- 1 medium Onion or 2 small ones
- 2 Potatoes
- 32 oz Vegetable broth or vegetable bouillon cubes (water and bouillon equivalent of 32 oz of broth)
- 3 cloves of garlic – I really love garlic, so feel free to add less
- olive oil
- sometimes I add 1/2 a tomato or 3 stalks of celery, feel free to add any vegetables you think will taste good!
- black pepper, salt, red pepper flakes, and adobo seasonings to taste
Soup boiling without the tomatoes
- In a stock pot, add cut up onions, oil, and chopped garlic to start to cook- about 4 minutes on medium heat
- Chop up the broccoli, potatoes, and celery adding them to the pot
- Add the broth or bouillon cube/water combo to the pot and bring it to a boil
- Once it gets to a boil for about 8ish minutes, add the tomatoes and seasonings
- Let the soup boil until the vegetables are soft
- Once the vegetables are soft, turn off the heat, and wait a few minutes. If you are using an immersion blender, feel free to start somewhat quickly, just on a lower setting so the soup doesn’t splatter. If you are going to be using an regular blender, wait until the soup cools a bit, blend the ingredients together and then warm them all back up
- Top with lactose-free cheese, or real cheese if you can stomach it, serve with bread or oyster crackers and enjoy!
all the vegetables
after using the immersion blender
This is a hearty and healthy dish that is dairy-free and gluten-free and healthy
Start with making the quinoa either in a rice cooker or on the stove- 1 cup of quinoa to 2 cups of water. I throw in some seasoning while it’s cooking- chicken bouillon works or anything that is flavorful
Start getting the chicken ready- cut boneless chicken breast into pieces and then put into a frying pan with oil and 2 cloves of garlic. Season with onion powder, chili powder, paprika, and pepper. Put a lid over the chicken at a low heat and let it cook.
While the chicken is cooking, make the guacamole. My guacamole recipe can be found here
Once the chicken and quinoa is done, plate it or bowl it and serve! It pairs well with a glass of chardonnay or any dry white wine.
I feel like ever person that cooks knows how to make guacamole, and had their own recipe, myself included. I love making guacamole, and like use it in a variety of dishes; on a burrito, mixed with rice and chicken, on eggs, with chips or veggies, the list goes on and on.
- 1 Avocado
- Tomato (if my avocado is one cup, i’ll use a 1/4 cup of tomato, but I eye ball it)
- One clove of garlic (or more of less depending on how much you live garlic)
- Seasoned Salt – I use salt and lime to balance each other out so it’s not to sour or salty
- Chili Powder or Cajun seasonings to taste
- Optional: toasted pine nuts, chick peas, or really anything you think might taste good in it… the sky is the limit
Mash it all together and then enjoy it with your favorite meal or snack.
The Egg Frame, a breakfast dish that I remember my dad making for my Saturday mornings when I was a kid, was always a favorite of mine. It is also one of the more simple breakfast dishes.
- Get a piece of your favorite bread
- Cut a square whole in the middle, about the size of a quarter or a little bigger
- Put margarine/butter/or a dairy-free substitute on both sides of the bread and then put it in a frying pan
- Crack an egg over the hole and wait for a bit white it cooks
- Then flip the bread over to cook the other side of the egg; feel free to season the egg however you want
- Once the egg is cooked to your liking and the bread is golden brown on each side, it is complete!
Egg frame with a side of guacamole
I grew up in the Midwest, where dairy flowed freely. So when I found I that I had to limit my dairy consumption, I was devastated. No more mac and cheese, a dish I had always loved. In college, I went to a vegan mac and cheese contest and saw that I could still enjoy one of my favorite foods without dealing with the unhappy side effects.
This Mac and cheese tastes like the real thing! So for those who have had the opportunity to eat lactose at one point in their lives- fear not! This is an amazing alternative 🙂
The recipe is a variation of one I found on Webmd
1 1/2 cups dried whole-wheat elbow macaroni (or any type of pasta)
1 tablespoon olive oil
3 cups thinly sliced mushrooms (besides portobello mushrooms, most will work )
1 1/2 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon black pepper (add more, if desired)
2 tablespoons cornstarch
1 1/2 cups plain lactose-free milk (or almond, rice, or soy milk)
5 ounces shredded or cubed soy cheddar cheese
Black pepper to taste
Cajun seasoning, red pepper flacks, hot sauce (I love spicy food, so I put a good amount of each of them in while cooking and on top after)
You can spice the mac and cheese how ever you would like, though I would follow the cornstarch to milk to cheese ratio relatively closely- otherwise the sauce might turn out too thick or liquid-like.
- Bring about 8 cups of water to a rolling boil, add macaroni noodles, and boil until tender (8-10 minutes). Once pasta is tender, drain well in colander while finishing steps 2 and 3.
- Add olive oil to a large, nonstick frying pan and heat over medium-high heat. Add mushrooms and sauté until lightly browned. Add garlic and black pepper and continue to sauté for an additional minute; set aside.
- In 2-cup measure, combine cornstarch with 1/4 cup of lactose-free milk (or almond, rice, or soy milk) to make a smooth paste. Blend in the remaining lactose-free milk. Pour into a medium, nonstick saucepan and bring to a gentle boil over medium heat, stirring frequently. Once the mixture begins to thicken, reduce heat to simmer and stir in the shredded or cubed cheese. Continue to simmer, stirring frequently, until cheese is melted. Add black pepper to taste.
- Combine cheese sauce with the drained noodles and spoon sautéed mushroom mixture over the top before serving.