You know what I wish? I wish I could quit my job and cook all day. Spend all of my days making bomb-ass food from this cookbook – Thug Kitchen. The recipes are amazing! If you don’t have their cookbook, I highly suggest you head over to their website and grab it. Oh, and they just dropped a new cookbook today! Yes!
The Lemony Red Lentil Soup (link for recipe) from their first cookbook is one of my favorites. Perfect for the cool, Autumn evenings. Not only is it delicious but it will fill your home with the most wonderful aromas! So roll up your sleeves and head to the kitchen. You will have this big bowl of yum on your table in well under an hour! ✌&❤
Here I go again with the pumpkin! I can’t get enough of this rich and savory fruit…well, maybe except for pumpkin pie. I despise pumpkin pie! Say whaaat?? Weird, huh? Anyhoo, back to the good stuff. This big ol’ bowl of oats is decadent and sweet and will surely keep you on your feet, all morning long. So get your booty out of bed, head into the kitchen and get to cooking. Enjoy! ✌️&❤️
- 1/2 cup rolled oats
- 1 cup filtered water
- 1 tablespoon or more non-dairy milk
- 1 teaspoon earth balance buttery spread
- a pinch of sea salt
- In a small pot, boil the water and add the earth balance and salt.
- Once water is boiling, add oats.
- Reduce heat to simmer and cook until water is absorbed (about 5 minutes) and remove from heat.
- Add the non-dairy milk if the oatmeal is too thick for your liking.
Maple Glazed Apples and Pecan Ingredients:
- 1 small to medium sized Granny Smith apple, cored and chopped
- 2 tablespoons canned pumpkin
- 1 tablespoon earth balance buttery spread
- 1 tablespoon pure maple syrup
- 1/4 cup pecans, whole or chopped
- 1/2 teaspoon pumpkin spice
- In a small skillet, heat the earth balance over medium heat until melted.
- Add the chopped apples and cook for a minutes or two, until just soft.
- Add maple syrup, pecans, canned pumpkin and pumpkin spice and give it a stir to combine.
- Cook this mixture for about another minute or until apples are nice and soft.
- Remove from heat and add this mixture to the cooked oats. Mix it all up and add extra non-dairy milk, if too thick.
- Serve in a big bowl topped with pecans, drizzled with maple syrup and sprinkled with pumpkin spice.
- Now dig in and enjoy!
Makes 1 huge serving or 2 small servings.
Today is World Animal Day. Be kind and leave meat off of your plate. ✌️️&❤️️
It’s that time of the year again when pumpkin takes over the world! From pumpkin spiced lattes to pumpkin tortilla chips…the seasonal pumpkin creations are absolutely endless!
For this recipe, I’ve added a touch of pumpkin puree and spice along with some cocoa powder to a mixture of chewy pecans and sweet dates. The results?…Ah-Mazing! Rich and decadent, these little bars are not only full of divine fall flavors but they are packed with some serious nutrients. And did I mention that these are 100% vegan and gluten free?
So go ahead, whip these pumpkin babies up and share them with your friends and family. They will surely be a hit!
- 1 cup raw pecans
- 1 cup pitted dates
- 1/4 cup gluten free rolled oats (can sub regular rolled oats if you are not gluten free)
- 3 tablespoons canned pumpkin
- 1 teaspoon pumpkin spice
- 1/4 teaspoon sea salt
- Using a food processor pulse the dry ingredients (pecans, oats, pumpkin spice and salt) until a fine crumble is achieved.
- Remove dry ingredients from processor and add the dates and pulse a few times until chopped. Next add the pumpkin puree and blend until a slightly chunky paste is formed.
- Now add the dry ingredients back into the processor with the wet ingredients and blend until combined.
- Remove the brownie ingredients and press into an 8″x 8″ glass dish or pan. Cover and refrigerate while you are preparing the icing.
Cashew Cream Icing Ingredients:
- 3/4 cup raw cashews (soaked 2 hours if not using a high speed blender)
- 2 tablespoons unrefined coconut oil, melted (can use refined if you don’t want a coconut flavor)
- 2 tablespoons pure maple syrup (grade A or grade B)
- 1 teaspoon pure vanilla extract
- a pinch of sea salt
- 1 teaspoon apple cider vinegar
- 3 tablespoons room temperature or warm water for blending (optional)
- Place all the ingredients, minus the water, into a high speed blender.
- Blend until smooth.
- Add the water only if needed to aid in the blending.
- Continue blending until the icing is nice and creamy.
Assembling the brownies:
Take the brownies out of the fridge and slather the icing on top making sure to cover completely. Re-cover the brownies and freeze until the icing firms up…usually about 30 minutes. Remove from freezer and place in fridge for about an hour. Remove and slice into small squares. Makes about 12 brownies. Store in an air-tight container in the refrigerator for up to 1 week.
*Feel free to top with chopped pecans or some toasted, shredded coconut. Enjoy!
Good Morning Green Toast
Ah, the avocado! I love this fruit. And I especially love it slathered on toast and topped with fresh cucumber slices. A simply divine and nutritious way to start your morning!
- 2 slices of gluten free bread or whole grain bread
- 1 ripe avocado
- 12 slices of cucumber
- Sea salt and fresh ground pepper, to taste
Pop the bread in the toaster and toast until nice and crispy. While the bread is toasting, smash the avocado until creamy but leaving a few chunks. Add sea salt to taste. Slather a nice thick layer on each slice of toast and top with cucumber slices. Add a bit of fresh ground pepper to taste. Enjoy! ✌️& ❤️️
Hail to Kale! This tasty salad not only packs a ton of flavor but it’s also chock full of nutrition. Loaded with Vitamins A, B and C. Oh, did I mention Iron and Protein? So move over spinach, Popeye has a new love and her name is Kale!
Kale & Quinoa Salad with Orange Vinaigrette
makes 2 large servings
- 1 bunch of curly kale chopped with stems removed
- 1 cup cooked quinoa, cooled
- 1 large carrot, shaved
- 1 cup canned garbanzo beans
- 1/2 cup chopped walnuts
For the dressing:
- 1/4 cup grapeseed or walnut oil
- 1/8 cup rice wine vinegar
- juice from 1 small orange
- 1 tsp agave nectar
- 1 clove garlic, crushed
- 1 tsp dijon mustard
- salt and fresh ground pepper, to taste
Mix all the dressing ingredients in a large bowl and set aside. Remove the inner rib of the kale leaves. Chop kale into bite size pieces. Add kale to the bowl of dressing and mix well. Set aside for at least 15 minutes.
Add the shaved carrots, garbanzo beans and walnuts to the salad and mix well. Add the quinoa last. It’s important that the quinoa is completely cooled before adding, preferably chilled. If it is warm the quinoa will clump up in the salad and not mix well. Add additional salt and pepper, if desired. Enjoy!!
Kick that coffee to the curb and get a fresh start to your week with this delicious green juice!
Good Morning Green Juice :
- 2 large cucumbers
- 4 celery stalks
- 2 broccoli spears
- 4 dino kale leaves
- 4 pieces romaine lettuce
- 1 large green apple
- 1 lemon, peeled
- 1 inch piece of ginger root
Run all ingredients through your juicer and enjoy! Makes about 32 ounces.