I’ve been feeling like my breakfasts needed a jolt of inspiration, and this mango breakfast chia pudding is a step in the right direction. It’s creamy from nut milk, naturally sweetened with pure mango puree, and you can top it with as many nuts, seeds, and powders as you like.

I asked a bunch of you about your breakfast routines (here on Instagram), and was floored by the nearly 600 responses! If chia pudding isn’t your jam, definitely check out the breakfast comments attached to that photo – SO many great alternate ideas. 

Let’s Start the Day Strong!

Today’s recipe, it’s super simple. First of all, I love chia for breakfast. Chia seeds are protein and fiber-rich, and are the richest plant-based source of omega-3 fatty acids. You can read more about why chia is often thought of as a superfood here. In practice, they keep me full, are a great vehicle for flavors I love, and are wonderfully versatile.

This chia pudding is super nutritious. It is vegan, dairy-free, gluten free, and naturally sweetened. As I mention above, you can boost it with as few, or as many toppings as you like. If you have a look at the photo below, you’ll see toasted almonds, shichimi togarashi spice (or use a pinch of cayenne), bee pollen, frozen mango pureed with a hand blender, banana chips, quinoa crispies or crisped brown rice. 

Also, chia seeds are just cool in general. It’s because of the way chia seeds expand and gel up that the whole concept of chia pudding works. In addition, you can sprout chia seeds, use them to thicken dressings, or as a base for chia puddings like this one. They’re great!

Add some crunch!

Lastly, the crunch factor, let’s talk about it! It’s important. I like crunchy toppings on chia puddings, and the more the better. It contrasts with the the way chia gels. Banana chips are great, quinoa crispies are another favorite, and you can’t go wrong with toasted nuts and seeds. Enjoy!

Continue reading Mango Breakfast Chia Pudding on 101 Cookbooks

Here’s a perfect copycat recipe for Cherry Garcia Ice Cream, a Ben & Jerry’s classic.

There are vanilla lovers, and there are chocolate lovers.  There are fruit ice cream lovers, and there are super-sweet, candy ice cream lovers.  And then there are those ice cream lovers who are willing to venture away from the norm and try something a little bit unique.

Cherry Garcia Ice Cream definitely fits into the “unique” category.  It’s a nice and rich vanilla ice cream recipe with chopped fresh cherries and small pieces of dark chocolate swirled in.  The combination is delicious!

For those people who are very familiar with the Ben & Jerry’s brand, this particular flavor is quite iconic.  It’s been around for a long time, and there are a lot of people out there who dub this as their favorite.

Why is it called Cherry Garcia Ice Cream?

Ben & Jerry’s has always encouraged their audience to write in a suggest new flavor creations.  Back in the 80’s, someone contacted them to see if they’d create a cherry flavored ice cream as a tribute to Jerry Garcia from the Grateful Dead.  They explained that the flavor might be hugely popular since there are so many “dead heads” around the world who follow the Grateful Dead.

The company thought it was an interesting idea, and they got to work on creating this new flavor.  They went with a vanilla ice cream with cherries and chocolate swirled in.  This was the creation that they marketed, and it quickly became one of their top three flavors.

The first eight pints were sent to Jerry Garcia himself, who gave the new flavor a big thumbs up.  How cool is that?

The present day Cherry Garcia Ice Cream that you’ll find in the stores is now made with a base of Cherry Ice Cream instead of vanilla.  I’m not sure why they changed it because I absolutely love the vanilla base in this recipe!

So you’ve got the original (copycat) Cherry Garcia Ice Cream recipe here.  Try it, and let us know if you think it’s worth all of the hype!

It’s summer, and you’re probably in the mood to make lots of ice cream recipes, right?  I have a few more suggestions for you.  If you like chocolate, you might like to try Rocky Road Ice Cream or Old Fashioned Homemade Chocolate Ice Cream.

If you’d like to try something a little different, you might consider this Key Lime Pie Ice Cream or Easy Peanut Butter Brownie Ice Cream.

Thanks to Tanya Schroeder from the Lemons for Lulu blog for shooting these Cherry Garcia Ice Cream photos.  Tanya is one of the photographers for Recipe Girl, and her photos are fabulous!

The post Cherry Garcia Ice Cream appeared first on RecipeGirl.

If we were having real coffee together, we’d be sitting outside on my deck, and I’d tell you to look over the edge of the deck so you could see the little blooms on my Lenten rose, and we’d talk about how it is so amazing that this unlikely plant was able to be transferred from a small pot in my house, into the soil in the ground, and covered with snow for nearly 6 months, and un-expertly over-trimmed this spring by yours truly, and STILL eventually sprout these beautiful little roses again.

Nature is one big miracle.

But first, what are you drinking today? For me, it’s the same green smoothie as every other day: mango, spinach, water, and Bolthouse Green Goodness juice (because it’s a little creamier and makes the texture of the smoothie basically like an ice cream shake), but depending on the moment could also be sparkling water and coffee and homemade strawberry lemonade if we’re past 6pm.

Grab your tea, your iced coffee, your sparkling water… time for our monthly coffee date.

American Ninja Warrior

YEAH WE WENT THERE. Like, literally went there.

American Ninja Warrior recorded part of this next season here in Minneapolis, and Bjork’s actual-ninja-cousin got to compete, and we went and watched it live, and it was probably the highlight of my summer.

I can’t really say much about what happened and YOU KNOW THIS IS HARD FOR ME but I would just like you to keep an eye out for Leif, The Swedish Ninja, and his two top-nerd-level fans (hint: both wearing glasses) in the stands during the Minneapolis qualifiers on this season of American Ninja Warrior.

Any ANW fans or – better yet – ANW athletes out there?

Capsule Wardrobe, Maternity Edition

(It’s not like my closet was exactly that clean, okay? I definitely did move an overflowing laundry basket and a few random straggler socks out of the way for this picture.)

Remember how I was super into the capsule wardrobe thing? It’s still going strong. Here are the ideals that keep me devoted to the capsule concept:

• Buy things you 100% love
• Buy things that 100% fit
• Buy things that 100% fit your lifestyle
• Buy less

However: one small challenge to the capsule = being pregnant again.

With what my doctor nicely described as above average weight gain (shoutout to banana cream pies, raspberry crumble bars, and mocha peanut butter pie which will be coming to the blog soon) AND a larger-than-average 21 week baby in there, it’s safe to say that I have now fully transitioned to a completely maternity wardrobe. I know a lot of people hate maternity clothes, but I actually don’t mind them – a) comfortable, and b) special. I really longed to wear these clothes last year.

So the fact that they are maternity clothes is not a problem, but the extra few all-around pounds plus the limited choices in styles has made the categories of love and fit a tiiiny bit challenging.

So far, here’s what’s in my summer capsule:

• a few maternity layering tanks / tees from Target
• a few pairs of maternity shorts from A Pea in the Pod
• a few maternity tops from A Pea in the Pod and Motherhood Maternity (and I’m sorry but I really dislike that name, MM)

It’s a good start, but I still feel like I’m a little lacking. For example, I love to wear summer dresses, and I have yet to find a maternity dress that fits somewhere between the styles of draped tent and rubber band.

So, in terms of cute tops, dresses, and other summer maternity essentials… what are your suggestions for me? Where to shop, what to buy? Keep in mind I work from home and never wear anything remotely fancy and dog hair is a permanent fixture of my lifestyle.

Shhhower Cap

Do you guys wash your hair every day? People say it’s better for your hair – I say it’s easier for my life.

Enter: a shower cap. A real live shower cap. This is the one I bought.

I’m not going to say it’s cute. I know they try to sell it as cute and fashionable, but please. Come on. This really does not look cute on anyone, does it? Even floral patterns can’t make you NOT look like an instant mushroom-head.

But on the plus side, it’s awesome at keeping your hair fresh, smooth, and dry while still showering in between hair washes. It’s made from a really nice sturdy-but-soft-ish material and has a tight (but manageable) seal around the outside to prevent those little frizzies around your face. I love it. I use it on ALL Day Two and Day Three hair days.

Do you wash your hair every day? Every other? Yeah, we’re getting personal here.

Meal Prep

Maybe I’m trying to make up for lost time from the first trimester when the only thing I cooked or ate was deliciously cheap packets of noodle soup, or maybe I’m finally becoming an adult.

Either way, this month I’ve been a lot more intentional about meal prep and IT’S BEEN SO AWESOME! Less waste, more intentional grocery shopping, and healthier eating.

Here’s my system, if you can call it that.

On Sunday, I do these three things:

1. I prep overnight oats for breakfast to last for the week.
2. I prep one single lunch recipe to last for the week. Usually this is something simple like chicken and rice bowls, roasted veggies and tofu, summer soup, etc.
3. I look at the calendar to see how many times we’ll be eating dinner at home that week. Guess what? Usually 2-3 dinner recipes during the week is more than enough for the two of us. Once I pick the 2-3 recipes for the week, I order my groceries to be delivered via Instacart. And then I write our weekly meals into my bullet journal so I actually remember that I do, in fact, have a plan when I start to feel the pull towards frozen pizza.

With this (very loose) system, we are eating healthier, and by the end of the week, the fridge is clean and empty – just how I like it. We can eat out guilt-free during the weekend (brunch! brunch! brunch!) and re-start the system again on Sunday.

Boom! Look at me go, mom! I’m a real meal planner!

What do you guys do for meal prep and meal planning?

Facebook Group Fun

You know how sometimes Facebook feels a little blah?

This month we decided to revive our Facebook VIP Group in an effort to make Facebook fun again. Look at all these fun people who are a part of the group! They are awesome. And fun. Did I mention also: fun?

Want to look at pictures of everyone’s pets and see what kitchen tools people love and talk about what you’re making for dinner? This group is your place. It’s kind of like the coffee date, but more often.

The group is moderated by both me and Abby, our social media queen, and it’s been a blast. You should join us!

As usual, Sage would like to close out the coffee date with an inspirational message.

Sage wants you to know that, in her experience, sometimes the best you can do is lay on the couch and chill. Take a few deep breaths. Maybe let someone feed you a treat even though you are still working on those excess neck rolls from winter.

She knows maybe that’s what you need this week and she fully supports you in that.

Full of wisdom, that girl.

Hope you guys have had a really nice, sunny, flowery May! Bring on all the June!

The post May Coffee Date appeared first on Pinch of Yum.

Little Gem Salad from Millennium

Homemade Tofu and Peach Salad from Sound & Savor

Something Healthy Salad with Fried Vegan Egg from The Butcher’s Son

Fattoush Salad from Saha

Next Level Cobb from Next Level Burger

Buddha Bowl from Paradise Park Cafe

This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table. All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style. The recipe is incredibly versatile – it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you’re keeping an eye on that. It can adapt through the seasons – swap in asparagus/favas in spring, roasted cubes of winter squash or sweet potatoes later in the year. Enjoy! -h

Continue reading Weeknight Ponzu Pasta on 101 Cookbooks

As a mother of two toddlers, I spend a lot of time playing make believe. Whether we’re eating crumpets at a tea party, hunting down an imaginary bear, or calling Mickey Mouse on the telephone, this kind of play is a fun way to connect the real with the imaginary. Currently, princesses reign supreme in our house, and it’s not unusual for at least two or three of us to be clicking around in plastic high heels, fluffy skirts, and play jewelry. The biggest compliment you can give my daughter is to tell her she looks like a princess, because to her, it’s the highest honor.

Here’s the thing: from a young age, kids know and love the concept of royalty. There’s something special and fanciful about dressing up and being an elite version of yourself. Even as adults, we get caught up in real-life royal weddings, romances, feuds, and even deaths because those humans and the lives they lead feel distinguished and extraordinary, a little like a lifetime of playing dress-up. There’s not a single woman reading this who, at one point, didn’t dream of a life like this of our own. We’re engrained to delight in the fancy things.

So why not? Even as adults, we can still play pretend! We can invite our girlfriends over, open our nicest bottle of wine, and be fancy. We can ignore our sometimes dull surroundings, clothing, and lifestyles, and dream up a champagne and caviar world. Yes, we love and honor the beauty of our realities, but we can gussy-up what we’ve got and put our pinkies out for a day. In fact, I think we should do it. 

So cue the tiramisu cream puffs.

Even if you’ve grown up eating tiny fancy-pants treats like cream puffs, I can almost bet you’ve never had ones made with a tiramisu filling. While even an experienced home baker may be intimidated by attempting something like this in their own kitchen, I can promise you that these treats are attainable, and you’ll be so proud of yourself when you make these little showstoppers. Scout’s honor.

To make your own tiramisu cream puffs, we start with the pastry. Here, the pastry we’re making is called choux. This classic French staple is made by cooking butter, water and flour into a thick pasty dough and beating in a few eggs. In the oven, it bakes into light and airy rounds with a flavor similar to a popover. It’s hollow center is perfect for piping in yumminess like the mascarpone filling we use for these tiramisu cream puffs. 

To prepare the filling, we beat some mascarpone cheese with Kahlua, or another coffee-flavored liquor. We fold that into a homemade whipped cream which fluffs up our choux filling. For the topping, we make a simple ganache to drizzle over or dip our cream puffs into. Once completed, these tiramisu cream puffs are fancy finger treats fit for a princess- shockingly simple for such a special outcome. 

The truth is, we all have a little fancy in us. It looks different from person to person, but it’s 100% okay to play the part every once in a while. I hope you’ll delight yourself in the fancy sometime this summer, and maybe, if you do, you’ll make these tiramisu cream puffs for the occasion. Happy Wednesday, friends, and happy baking!

If you like these tiramisu cream puffs you should try:

Tiramisu Cake

Coffee Donuts

Coffee Almond Scones

Homemade Chocolates

 

 

Print

 

SaveSave

SaveSave

Vegetable Literacy

Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison

In my collection, this is the mother of all compendiums. I adore Deborah's writing and the warmth that radiates from the pages engulfs me in wanting to know more about the different plants. The book is split into different plant families and I think what I like most is her connection from the garden to cooking. If you only buy one book on this list, I'd highly recommend it be this one. Buy the book.

 

Vegetables from Amaranth to Zucchini

The Essential Reference by Elizabeth Schneider

My first foray into the CSA world left me a bit overwhelmed. Whether it was a new variety or a vegetable I'd never tried, it was exciting but always left me searching for information. This book came in handy. It's really a solid reference book and one I like to keep on my tablet for quick checks. Buy the book.

 

Roots

The Definitive Compendium with more than 225 Recipes by Diane Morgan

If you want to eat more vegetables, I recommend this and the following two books as solid reads. There's so much more to grocery-store produce and these books prove it. In roots, you explore the well-known varieties (like potatoes) to the lesser-known varieties (like galangal). Is extremely informative and well worth a spot on your shelf. Buy the book.

 

Brassicas

Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell

As with the book above, Brassicas explores one of my favorite categories. I found this book as I was researching more into kale but fell in love with the approach of root to leaf cooking. Many of these vegetables are great to grow at home and this book is the perfect companion to harvest and cook. Buy the book.

 

The Book of Greens

A Cook's Compendium of 40 Varieties, from Arugula to Watercress by Jenn Louis

When I started the CSA, I was overwhelmed by the amount of greens. Every week, without fail, I'd bring home chard, kale, and arugula. While I got creative, I could have used this book. Best of all, Jenn covers varieties you might pass over because you're not sure how to use them. If you find yourself with greens, all the time: get this book. Buy the book.

 

--------------------

The following books are books I don't quite put in the compendium category but are good, solid books for primers on legumes, grains, and general advice for food pairing.

 

The Vegetarian Flavor Bible

The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page

I get asked quite frequently how I come up with the recipes I share on the site. While some inspiration comes from cookbooks, restaurants, and other sites; the majority comes from this book. More often than not I head to the market with a baseline idea, see what's in season, and use this book to brainstorm solid pairings. If you're looking for a cookbook, this isn't it. If you're looking for lists of flavor pairings: this book is for you! Buy the book.

 

Ancient Grains for Modern Meals

Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

No one has yet to write an solid compendium for grains (I'm sure it's coming- I have a book proposal for that's a story for another time). However, Maria's book on these core ancient grains is a good start. In fact, it's one of the first books that really got me into exploring a wide-range of grains. Best of all, Maria's recipes are always wonderful. Buy the book.

 

Bean By Bean: A Cookbook

More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans by Crescent Dragonwagon

Along the lines of grains, I've yet to see an all-encompassing book about legumes. This book is a start and I'd recommend seeing if your local library carries it before you buy it. You can also always peruse Rancho Gordo's site for lovely bean inspiration. Buy the book.

 

continue reading

The post 8 Compendium Cookbooks to Have on Hand appeared first on Naturally Ella.