SUNDAY EATS : VEGETARIAN RECIPES FOR FALL

I made this delicious brussel sprout and sweet potato recipe last week and it had more searching for more recipes that would be perfect for cozy fall evenings (vegetarian style).  I love how foods can be nostalgic of seasons past... there are certain flavors and dishes I crave as the temperatures drop.  Since I'm not the best of cooks and have to save my creativity for painting, thank goodness there's pinterest to bring ideas to light.  Here's a round up of some favorites on my list to try this month and next: 

*Butternut squash and kale pizza with pomegranate salsa*

*Gilled eggplant with quinoa and cherry tomatoes*

*Brussel Sprouts with cranberries and barley* 

*Vegan butternut squash linguine with fried sage*

*Vegan pumpkin scones with maple glaze*

*Butternut squash fries*

*Classic baked acorn squash*

*Brussel sprout apple salad*

*Hazelnut crunch pumpkin cake*

*Eggnog cinnamon rolls*

Had to throw in some sweets of course and my brussel sprout obsession is still going strong. 

Have a lovely Sunday. 

XO

KITCHEN STORIES : FAVORITE BEANS & RICE

This shouldn't even fall into the category of "recipe" because it's so simple to make.  These days what I look for in a meal is easy, quick, and healthy / low calorie.  I am by no means a cook but in the past I always enjoyed the process of making / baking, photographing food, and sharing it here so I am challenging myself to doing this more frequently again.  

I try to incorporate beans of some sort into most dinners since I am vegetarian.  For Hunter who wants to eat meat every once in awhile, this is the perfect thing that I can whip up enough for both of us and he adds grilled chicken to his. Here's what you need: 

1 cup of brown rice (simmers for about 45 minutes)

1 cup (dry) or canned black beans

1 cup (dry) or canned pinto beans 

chopped onions

chopped red peppers 

fresh basil 

fresh chopped garlic

black pepper 

If you use dry beans they take a little more preparation and cooking before adding vegetables. Otherwise,  combine the canned beans, onions, peppers, basil, and garlic into one pot and let simmer for about 30 minutes.  I don't measure the vegetables, just put as much or as little to your liking.  We added cherry tomatoes and a hint of cilantro to the top.  Sprinkle with pepper, a squeeze of fresh lime juice, and enjoy. 

XO 

PUMPKIN BREAD WITH WALNUTS & CHOCOLATE CHIPS

This pumpkin bread recipe was sooo good.  I made a few changes to the original, but I think there are probably several types of nuts / chips you could add for your own twist and it would still be perfect.  Beware, it makes a few loafs so be ready to share! 

You will need:

3 cups white sugar 

1 can pumpkin puree 

1 cup vegetable oil

2/3 cups water 

4 eggs

3 1/2 cups all purpose flour

1 tablespoon ground cinnamon (I put more)

1 tablespoon ground nutmeg 

2 teaspoons baking soda

1 teaspoon salt

1 cup chocolate chips

1 - 1 1/2 cups walnuts 

(of course the last two are optional, I may even try some roasted pumpkin seeds or almonds next time)

1. Preheat oven to 350.  Grease and flour your pans!

2. Combine sugar, pumpkin, oil, water, and eggs in a large bowl.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Stir in nuts and chips.  Fill your baking cans about 1/2 - 3/4 way full 

3. Bake for 45-60 minutes.  I would check at around 45 minutes.  Insert a knife or toothpick, if it comes out clean then your bread is ready.  Cool before removing from pan.  

Happy baking!

ICED PUMPKIN SPICE COOKIES

I made these pumpkin spice cookies for the first time over the weekend...they were reallllllly good.  I can't even tell you how many Hunter ate.   I thought this recipe was a pretty perfect mix of spice and sweet, not one being more overpowering.  Before all things gingerbread starts taking over, whip up a batch of these babies, you won't regret it: 

You will need:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

1/2 cup butter, softened 

1 1/2 cups white sugar 

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract 

For the icing: 

2 cup confectioners sugar 

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract 

1. Preheat oven to 350.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt then set aside

2. Cream together butter and white sugar.  Then add pumpkin, egg, and vanilla to the mixture and beat until creamy.  Mix in dry ingredients.  Drop onto cookie sheet by tablespoonfuls and flatten slightly. 

3. Bake for 15-20 minutes.  Cool cookies than drizzle glaze with a fork. 

4.  To make the glaze: combine the confectioners sugar, milk, butter, and vanilla.  Add milk as needed for drizzling consistency. 

Happy Baking! 

NEW ORLEANS Pt. II

A few more photos from exploring NOLA and eating at some of our favorite places.  Macarons from Sucre, shopping Magazine, and beignets are always a highlight of a New Orleans trip. 

See lots more photos on my photography blog

GLUTEN FREE PEANUT BUTTER COOKIES

Hopefully you're in the mood for something sweet this week!  These gluten free cookies turned out surprisingly gooey and delicious. 

Here's what you need: 

1 cup unsalted butter (I used earth balance)

1 cup peanut butter (add a 1/2 cup more for thicker cookies)

1 cup white sugar 

1 cup brown sugar

2 eggs (egg beaters if you prefer) 

2 1/2 cups flour (Gluten free flour)

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 teaspoon vanilla 

*I added a cup of toffee chips but anything like chocolate, peanut butter, or butterscotch chips would be delicious!

-Preheat oven to 375 degrees F

-Cream butter, peanut butter, and sugars together than beat in eggs and vanilla

-In separate bowl, sift flour, baking powder, baking soda, and salt.  Stir into batter.  Put in the refrigerator for one hour (I'm impatient too but I promise you want to refrigerate, it makes the cookies come out much thicker / softer).

-Roll into 1 inch balls and put on baking sheet. Flatten each with a fork (you can even make a criss cross pattern like traditional pb cookies).  Bake for about 10 minutes or until cookies begin to brown.  Do not over bake.

Maybe you want to serve them right when they come out and top with (coconut milk) ice cream? Yes. Yes you do.

Enjoy! xx

GLUTEN FREE PEAR & GORGONZOLA PIZZA

When I FINALLY found a good gluten free pizza crust I knew this had to happen.  I would always check health food store for crusts and I finally found gluten free dough at publix (in the butter and slice & bake cookie area).  I simply followed the directions on the package as far as baking temperature and bake time.  Of course you can use any old pizza crust or dough if you're not gluten free. 

And then the magic was added:

- First I "caramelized" the onions.  That's in quotes because I don't know if I technically caramelized them but they were good.  I sliced them put them in a pan with olive oil and a little brown sugar and let them sizzle for a bit. 

- Rub the pizza with olive oil (as much as you desire, there is no traditional sauce on this pizza)

- Shredded mozzarella cheese (again as much or as little as you wish and I used the part skim kind)

- Sliced pears (about 1 1/2)

- Chopped walnuts (1/2 cup)

- Add your onions

- Sprinkle with gorgonzola (I got the reduced fat for this as well)

- Season with pepper and garlic 

Again, follow the directions your crust comes with.  I cooked on 400.  I pre-baked the crust for 12 minutes then baked everything together for another 10.  

Hope you enjoy this pizza, it was darn good.  Check back on Monday, I have some more gluten free cookies in store for you! 

xx

LEMON PEPPER ZUCCHINI SALAD

I eat a salad almost every night for or with my dinner.  I came across another zucchini salad recipe and thought I would try my own take on it.  It's kind of nice to switch it up sometimes, while still keeping with healthy vegetables.  Plus this is vegan and gluten free!  

2 zucchinis 

cherry tomatos (cut in half, used almost the whole crate)

pumpkin seeds (1/4 cup)

sliced almonds (1/4 cup)

fresh basil 

artichoke hearts (small jar)

for the "dressing" I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.  

(I added some sea salt and feta cheese to Hunters) 

 It was delicious!  The two zucchinis made about 4-5 servings, so alter it as you please. 

LATELY /// LIFE VIA INSTAGRAM & VSCO

Some snaps of July via my instagram and vsco cam:

- coffee, calligraphy, coffee, calligraphy...repeat. 

- making a few new purchases for the house, thrifted treasures and these side tables from Urban Outfitters! Finally got two matching tables that I love, big things. 

- Catching up with Cami, exploring and street styling of course. 

- Favorite summer treats; spinach berry salads, refreshers from Starbucks, and bubble ice cream
( @shannonkirsten )

Anyone else crazy that it is July 31st? How is this happening?! 

This year is flying by, but at least it has been an exciting one.  I'm so looking forward to what the fall will hold for work, life, travels, and visiting friends, etc.  Oh, and cooler weather...it's been scorching lately!

xx

A ( GLUTEN FREE ) CORN SALAD

I made this salad last week and we ate a little everyday until it was gone.  It was so good! 

You need: 

4 stalks fresh corn

1 red pepper 

1/2 onion 

1 lime

1 c. chopped walnuts

1/2 c. crumbled goat cheese (leave off the cheese to make it vegan as well)

cherry tomatos 

fresh basil

pepper and garlic to season 

This is such a quick and easy recipe.  While the corn boils, chop up all your other ingredients.  Let the corn cool and mix everything together.  Squeeze the lime and stir. Top with your goat cheese and seasonings.  It's best when it's been chilled for a bit.  Also, there's no messing this one up so if you want to add more or less of the above ingredients depending on your taste it will still be superb. 

BREAKFAST FAVES / VEGGIE EGG SKILLET

If only everyday I could find the time to make a delicious breakfast, but I guess that's what weekends are for.  I had been wanting to make my own version of a veggie "skillet" that I love to order at one of my favorite breakfast joints.  For this, I chopped up onions, red peppers, and red skin potatoes.  I let that cook in olive oil, pepper, and garlic for a while before adding the eggs.  Then I went outside a plucked this basil from my plant (that is still alive, yay!).  Served with a fruit cup and of course, giant coffees. 

Happy Saturday, xx

GLUTEN FREE LAVENDER COOKIES

Are you ready for a delicious treat?!

I'm really into these lavander shortbread cookies (thanks mom).  I posted some she made me on instagram last week and decided I needed to try my own and share the adventure with you. I'm going to give you some options...so in case you're not a freak like me (aka trying to live dairy & gluten free) you can make them the "normal" way.  Have fun, enjoy, and share a few! 

Lavender Shortbread Cookies: 

5/8 cup butter  (earth balance for dairy free)

1/2 cup white sugar (or lower cal sugar substitute of your choice)

1 egg (egg beaters for dairy free)

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour (gluten free baking flour)

*the original recipe called for an optional extra 1/2 cup sugar and 1 tbsp lavender for decoration, my mom said it was too strong so I left that part off as well, but that's up to you! 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake 15-20 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

*I ended up taking mine out at about 10 minutes, I'm not sure if it was due to the substitutions I made so you might want to start at 10 and check on them so they don't burn.

xoxo 

EATS : FAVORITE SMOOTHIE

I've been making this for the breakfast far too often! It's definitely my favorite.  So healthy and delicious. 

EATS : GLUTEN FREE HOMEMADE GRANOLA

I love making a huge batch of homemade granola to snack on.  It's the perfect healthy treat.  This happens to be gluten free and very low in sugar.  I buy all ingredients in bulk from our local health food store.  I'm not so good at following recipes so I just throw in my desired amount of each item.  The oats, sliced almonds, and shredded coconut are the main part.  I add around 4 cups of rolled oats (I used gluten free), 2 cups of sliced almonds, and about 2 cups of coconut.  I added pumpkin seeds, walnuts, raisins, dried apricots, and pecans.  You could do about a cup of each of these to make a large amount. Again, I buy all of this in bulk and the raw, unsalted versions. It will stay fresh and last you while!  Lay all your ingredients out on a cookie sheet.  I sprinkled cinnamon, raw agave nectar, and a small spoonful of coconut oil over the top.  This was the first time I used coconut oil, Hunter and I both agreed it was the best batch yet.  The original recipe calls for olive oil and honey if you want it a little sweeter, but I am trying to cut sugar from my diet!  Set the oven to 350 and baked for about 25-30 minutes.  I start checking on it around 25 minutes, it should be golden brown and crunchy.  I always look at the coconut to tell when it's ready since it gets real toasty looking!  

Happy Snacking!