So... Warp Drive?

Ummm... where the bleep-blop-bloop has 2013 gone? 

Seriously, who hit the fast-forward button, and why won't they let off it already! This year has been in warp speed! My bad on going AWOL there, but hey, who of you out there have had to shift your to-do list around to combat this manic speed the world seems hell bent at spinning at? I know I am not alone.

I am fairly certain I look like this dude at Yahoo half the time. Time is going WAY too fast! (Image on Creative Commons of Flickr by Yahoo)

So here's a few things that have happened in my world since I wrote to you last....(Just so you feel in the loop)

• Catering has taken off! Yay work!
• Manfriend was in a horrible motorcycle accident that left him with not one, but TWO broken arms. <-Yes this was a true test of love, and I'm fairly certain I passed. (Ps, he is healed up and rockin' physical therapy like a champion. which is reason #34,990,081 I love him.)
• The dogs and the cat are still the cutest black fur balls you've ever laid eyes on.
• We moved to Downtown LA. Yeah, we're kinda trendy.
• I am a master of IKEA assembly. 
• I have decided to start running again. Perhaps I will train for a half marathon, who knows. 

Whew, there was a quick look at this insane 2013, now, let's talk foodie. 

The other day on Facebook I promised folks a healthy, yummy, filling breakfast recipe idea. Well I have stolen the most wonderful breakfast idea from my mom, and I can't stop eating it. And now I think it's only fair that everyone knows the joy that I feel every morning. Now, the below pictures are from my iPhone, apologies but I cannot find my nice camera in the clutter of us trying to literally reorganize every last area of this loft we now live in. Deal with it. Also, I do not have a complete picture as it is night, and breakfast is in the morning. I will require you to use your imagination and then tomorrow I will post a complete pic on Facebook (so make sure you follow me!). 

Mom's Healthy Delight Breakfast Bowl

Serves 2 and is vegan, gluten-free and perfect 

Ingredients:

2 cups almond milk

2 bananas

1 tbsp molasses

Ingredients for each bowl:

3 tbsp buckwheat groat (don't be fooled by the name, it's legit GF)

2 tbsp chia seed

2 tbsp gluten free rolled oats (don't be fooled, they MUST be labeled GF on the packaging)

Topping Ideas: walnuts, blueberries, strawberries, more banana, pecans, your fave fruit

All right, the night before you would like to eat a Mom's Healthy Delight Breakfast Bowl you will need to take 10 minutes to throw the bananas, almond milk, and molasses into your blender. Blend it up till it makes a night think liquid. Then pour into 2 bowls (for you and your lucky friend). Then in each bowl add the buckwheat groats, chia seeds, and gluten free rolled oats. 

Stir this all together, then cover with plastic wrap, and then place in the fridge over night. In the morning, wake up, top your bowl with anything healthy and yummy you desire (ideas listed above). Then devour! 

You will be SO surprised how well this bowl curbs hunger cravings. I find that I don't get hungry till 2pm in the afternoon! I'm not saying skip lunch, I'm just saying how awesome is this healthy delicious breakfast!

Women, take note of your calcium! 

As we age calcium is slowly leeching from our bones (sad but true), and it is our job to make sure we are always getting enough each day to combat osteoporosis. This bowl packs a MIGHTY calcium punch. Molasses is one of the best sources of calcium out there. Almond milk has way more calcium than regular milk. And the other ingredients give you a massive boost of nutrients. Think healthy, and eat wonderfully! 

Ps... Whole Foods calls Buckwheat one of the healthiest foods in the world!! Click here to learn more. 

March Weekend Reboot!

Well February is like a rude house guest that has come and gone and didn't even have the courtesy to leave a thank you note! I can't believe it is March! Actually, I can, and the only reason I believe it is because I had to pay rent today... bye-bye money, hello roof over my head, lol! So much happened in these 28 days I can't even keep up! Here's the quick highlights:


  - Worked more catering gigs this month that last 2 combined
  - One of my closest friends had one of the sweetest baby showers I    have ever attended
  - Moved officially into the new kitchen, and almost have it organized - Met a slew of wonderful new people
- Took a quick relax trip to Del Mar to play with the man friend and the dogs on the beach!

There's a quick little snap shot into the land of vacation :) notice there's no pictures of food... well that is because I ate like a moron on vacation and strayed so far from my regular healthy ways my body is actively trying to murder from the inside out. Oh man... it's like a vicious tiny demon is in my stomach with an ax trying to the prove the point that junk food is from the devil. I feel like the only thing I can possibly do at this point is a reboot, and pray to the belly god for forgiveness! So this post is for all you folks out there who maybe ate too may chocolates over Valentines Day, or have been struggling to eat better after all the holidays, or went for a mini vaycay and ate like a fool (that last one is me). Here's a quick healthy reboot menu for this weekend coming up, load up on produce at your favorite health food market, and let's do this!!

Saturday: 

Breakfast: 

The Ultimate Green Machine Smoothie (Grande Size) remember this recipe, its the BEST start to the morning: http://delishdishchronicles.blogspot.com/2012/08/the-smoothie-series.html

Lunch: 

Vitamin Rich Juice: 1 cucumber, 4 carrots, handful of spinach, 3 tomatoes, 2 celery ribs, and 2 sprigs of parsley

Raw Veggies to snack on with Hummus: 1 can garbanzo beans, 1/3 cup tahini, 1/4 cup lemon juice, 2 pressed garlic cloves, 2 tablespoons water (if needed), and S&P for taste.

Dinner:
Keep in simple with a serving of quinoa topped with your choice of lightly steamed veggies (I'm opting for Kale, carrots, zucchini, and broccoli) *If you feel like you need a little extra flavor drizzle some Braggs Liquid Amino over your dish

Dessert:
Ha, no way. Have a handful of grapes or a couple strawberries ;)

Love this pic I saw on this website: http://bequjuice.com/blog/2012/03/13/benefits-of-raw-cold-pressed-juice/

Sunday:

Breakfast: 

The Ultimate Green Machine Smoothie (Grande Size): http://delishdishchronicles.blogspot.com/2012/08/the-smoothie-series.html

Lunch: 

Vitamin Rich Juice: 4 carrots, handful of spinach, 4 large kale leaves, 1/4 head of green cabbage, 1 medium beet, 1 apple

Raw Veggies to snack on with Hummus: 1 can garbonzo beans, 1/3 cup tahini, 1/4 cup lemon juice, 2 pressed garlic cloves, 2 tablespoons water (if needed), and S&P for taste.

Dinner:
Keep in simple again with a serving of quinoa topped with your choice of lightly steamed veggies. *Braggs is there again to help if you need a little more flavor

Dessert:
Again, nice try. Eat a mango.

It is aways easier to do this with a friend, so be my friend and let's do this together! I'm headed out now to my most favorite health food store, and I'm loading up on the essentials  If you feel like you have a better juice recipe then switch it in there. Let's reboot and start March super healthy!!

Eat green, eat right, and watch your mind & body flourish!
Here's to a healthy reboot this weekend! Xoxo

Shout-Out to the Facebook Homies

Cheesy Title, yes. Cheesy recipe, no.

Today on Facebook I shamelessly asked people to like a photo with a bribe that I would then share a recipe. Thank you social media for making me an extortionist.... But on a different note, thanks for liking the photo! Maybe share it with your friends... tell them about the blog... you know... if you want...

Here's the photo of a delish line up of fantastic lentil meatball subs!

So without any lolly gagging or story telling or distraction tactics or slight of hand or any thing else of that nature here is the recipe for Lentil Meatballs, may you make sandwiches, spaghetti, or meatballs over veggies :)

Lentil Meatballs

serves 8-10

gluten-free

(adapted from recipes.com)

Ingredients:

Veggie broth (see recipe below)

2 cups red lentils

3/4 cup yellow onion (finely chopped)

4 cloves garlic

8-10oz crimini mushrooms (chopped finely)

1-2 tablespoons oil

1 teaspoon thyme

1 cup nutritional yeast

1 cup ground flax

salt and pepper to taste

Broth Ingredients:

3 cups water

1broccoli stalk 

1 carrot

1 tsp dried basil

1 tsp salt

1/2 tsp pepper

  
To start, place all the broth ingredients into a large stock pot and cook on high heat until boiling. Allow to boil for 5 minutes and then simmer for 30 minutes. Once complete fish out the broccoli stalk and carrot. (Or... you can cheat and get low sodium veggie broth from the store.)

Once the broth is ready place the lentils in the pot and cook on high heat until boiling again. Then bring to a simmer for 20 minutes.

While the lentils are cooking place your onion, garlic, mushrooms, oil and seasoning in a large pan. Stirring often, cook the veggies on med-high heat until the mushrooms are very soft the onion translucent.

Once the lentils are finished cooking and the veggie mixture is finished place half the lentils and all the veggie mixture into a food processor or blender. Process until the mixture is completely smooth. In a large bowl place the remaining lentils and the new mixture. Add in you nutritional yeast, flaxseed, and salt & pepper. Stir everything together until combined. Prep a baking sheet with parchment paper. At this point roll up your sleeves and wash your hands, you are going in.

With your hands continue to mash the mixture together. Once everything feels like it is completely combined begin forming small (think diameter of a quarter) balls and place them on the baking sheet. Keep going until all the mixture is gone. This will probably take more than one baking sheet.

At this point preheat your oven to 375 degrees and place the baking sheets in the fridge for 20 minutes. Once the meatballs have chilled place in the oven and cook for 20-25 minutes. Once out of the oven they are all yours. Cook them with marinara sauce and place them in a sandwich, or over noodles! They are al yours to eat up!

Broken Resolutions, Wiki, Quinoa, and an Easy Dinner Recipe

Argh!!! Look what has happened to me! I started this year all, "blah, blah I made resolutions, I am the bee's knees, blah." And now look, I have to come crawling back to this blog in sadder shape than before I even made those stupid resolutions. Yes it is true, it is only the 21st day of the year 2013 and I have kept not one resolution. Who invented these stupid things anyway? Why do they want to make people feel bad about themselves?? Well, people who can't keep the grandiose resolutions they make anyway... (in case curiosity wins you over like it always does to me, here's what wiki has to say about resolutions: http://en.wikipedia.org/wiki/New_Year's_resolution)

And here is what google image search has to say about curiosity...

Anywho, my apologies for epically failing at keeping up with recipes. I really had so much hope to stay on top of the game, but alas with catering picking up it's crazy over here folks! I thought I'd jump back in here and pretend that you guys didn't notice that I went MIA in the blog world, and talk about quinoa. Oh yeah, I said it quinoa. If you don't have this in your pantry at all times you need to rethink your shopping skillz. Yup I went there. I went from Casey-pity-party-of-one to quinoa-pusher-enforcer-number-one. Cause that my friends is how I roll in the year 2013. Bipolar personality here I come. 

Quinoa is freaking amazing. It is one of the very few sources of complete protein you get from the plant world. That means the essential 9 amino acids are present in quinoa and each amino acid has the correct amount necessary for human digestion. If you are a vegan this is like the mecca of all meccas. Protein is such a hot button for the non-vegans, which has always been confusing to me as protein deficiency isn't really a thing..., but quinoa is a lovely example to give these folks when they get up in your grill about it. (Protein info: http://en.wikipedia.org/wiki/Complete_protein)

found: http://rebelgrain.com/why-i-eat-quinoa/

I just love quinoa so much, and I know I've talked about it before but I just really love it so. It also is so versatile you can eat it at any time of day breakfast, lunch, dinner, or in between snack. And kids actually enjoy quinoa! I am not lying, get this superfood power house on to your kids plates. Here's a few more reasons why quinoa should be in that pantry at all times: 8 reasons quinoa is good for you - http://www.care2.com/greenliving/8-health-benefits-of-quinoa.html

And lastly, quinoa is awesome because at the end of a long day (like I had today) you can come home and create a mini masterpiece in less than 20 minutes. Here's a fun quick little recipe for you to use when the day is long, and all you want to do is order in pizza. This recipe takes less time than the delivery boy, and will fill your body with healthy nutrients!

Quick and Easy Quinoa for 1 or 2

serves 1 to 2 people

gluten-free

Ingredients:

1 cup quinoa 

2 cups water

2 large handfuls chopped kale

1 chopped banana1/2 cup slivered raw almonds1-2 tablespons Braggs liquid aminosdash of Sriracha (depending on how spicy you like it)salt'n'pepper to taste

Place both the quinoa and the water in a large pot. Cook your quinoa without a lid at high heat until it starts to boil. Turn the heat down to simmer, and when it looks like it is almost done throw in the kale to wilt. Stir the two together and let sit for 2-3 minutes. After that mix in your Salt'n'Pepper, Braggs and Sriracha.

Plate, and decorate with the banana and almonds, and EAT! Health never tasted so good! Seriously, easiest recipe in all the land! 

Snacking Smarter in the New Year

Hello hello hello! Happy 2013 to all you folks! We made it past the Mayan calendar, and scarier still we made it through another holiday season! How are you holding up? Are we all sufficiently stuffed with holiday treats, stocking stuffers, and all the food our parents/in-laws/extended family could shove into our faces? I know I am, and my poor belly needs a break. Enter the infamous New Years Resolutions. One of the many updates to this 2013 I want is to get a healthy recipe out once a week, and this one is perfect for everyone (but especially moms, teachers, babysitters, or anyone that likes animal crackers!)

Those are horses and elephants :)

Yes indeed today in my kitchen I made Apple Cinnamon Animal 'Crackers' with Salted Date Caramel topping. These tasty treats could not be a more fantastic healthy after school snack if they tried. Or if you're like me and don't have little bambinos running around they make for a perfect in between meal snack to keep you away from store bought processed junk.

You can make them as animal 'crackers' or you can just make straight up apple chips if that is easier, or if locating smaller animal cookie cutters isn't on the agenda. The reason I like these so much isn't just because they taste like delicious heaven; it's because they are full of health benefits and thats my favorite thing. Let's take a look at the main ingredients here shall we....

Apples: http://www.besthealthmag.ca/eat-well/nutrition/15-health-benefits-of-eating-apples
Dates: http://www.organicfacts.net/health-benefits/fruit/health-benefits-of-dates.html
Cinnamon: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68
Coconut Oil: http://www.naturalnews.com/036156_Coconut_oil_superfood_healing.html   

Here they are as full apple crackers.... YUM

I dare you to find a snack from the cracker aisle at your local supermarket that has the health punch that these apple 'crackers' do. I mean you have apples that decrease the risk of diabetes, dates that are natures helper for intestinal disorders, cinnamon helping with blood sugar control, and coconut oil just being its awesome self and doing everything great for your body! Seriously check out those links. This stuff is good for you!

So do yourself a favor and remember that old saying "an apple a day keeps the doctor away" and make these and eat them all! :)

Apple Cinnamon Animal Crackers

feeds 3-4 as a snack

gluten-free

Ingredients:

3-4 large apples (if Honeycrisp apples are still around use them!)

1-2 tablespoons melted coconut oil

1-2 teaspoons cinnamon

Salted Date Caramel:

12 pitted dates soaked for 3-4 hours

1/3 cup maple syrup

4 1/2 tablespoons water (use the water that was soaking the dates)

4 tablespoons melted coconut oil

pinch of salt

Preheat your oven to 250 degrees. 

Slice your apples into nice large circles (do not core). Make sure they are thin, and as you go you can pop out the seeds. Next get out your mini animal cookie cutters and start cutting out apple animals. Line a cookie sheet with parchment paper and place your apple animals on it as you go. If you aren't making animals then sweet, you just cut out a step, put your apple circles on the cookie sheet. 

You want your apple slices to like like so

In a small bowl melt your 1-2 tablespoons or coconut oil. Dip a pastry brush in the oil and lightly brush the oil on both sides of your 'crackers.' One that is complete lightly dust your 'crackers' with the cinnamon. Place the cookie sheet into the oven and bake for 45 minutes. 

While the apples are baking get your caramel ready. Place all the ingredients into your blender and blend away! Make sure everything is really combined well so you have a good blended date caramel mixture. Yum! Set to the side, and wait for your apples to bake. 

After 45 minutes take out your cookie sheet and then drizzle your caramel over your 'crackers' and then put them back in the oven. If you are making animal crackers leave the apples in for 30 more minutes. If you are making full sized apples 'crackers' then leave them in the oven for 45 minutes. Once they are done remove from the oven and let them cool. Then serve your healthy treat to you and your loved ones. *Side note, I also baked the apple scraps from the animal crackers, and while they aren't pretty they are just as tasty so bake everything and eat up!

This was an elephant, lol!

Tis the Season to Forget Ones Greens

In the middle of a holiday where we are bombarded with sugar plums, candy canes, chocolate Santas, gingerbread men with their houses, and oodles of pies and cakes how do we make room for greens? I mean I will be honest with you, put a gingerbread village in front of me and I will demolish it into the ground taking no prisoners. (Oh I will, don't doubt this sweet tooth of mine combined with the bizarrely awful joy I feel when eating gingerbread men.) Who wants greens when there are sugary treats aplenty!

HAHAHA, bless this website for creating the vision I wanted to share http://kitchenscraps.ca/2008/12/15/run-run-as-fast-as-you-can/ 

Back to the greens... who thinks about them during the holidays? Your insides do! Dark leafy greens are so important to eat daily that I'm not sure there is any other way say it, but as I care about your insides I will try....

"Eat dark leafy greens for nutrients that your body needs to function."
"Want protein, grab a handful of spinach and shove it in your face"
"Think you are feeling a little anemic, eat kale asap and iron up. Kale has more iron than beef."
"I will personally go all gingerbread crazy on you if you don't eat your dark greens."

Hmmm... that last one was over the top... forgive me. I'm clearly in need of some dark greens right now. This sugar high wasn't the best plan right before typing. Quick look at this awesome article on kale: http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html

Check out that delicious feast of kale salad right there. Again, because I care for your insides so much I want you to have this recipe. It is so yummy that you won't mind if you take a break from gingerbread demolishing.

Citrus Tahini Warm Kale Salad

serves 4-6 people

gluten free

Dressing Ingredients:

1/2 cup almond milk

1/3 cup shredded zucchini

1/4 cup lemon juice

2 tablespoons coconut oil

2 tablespoons tahini

1 tablespoon chia seeds

1 tablespoon grated fresh ginger

4 garlic cloves (pressed)

3-4 basil leaves

Salad Makings:

2 large bunches of kale (dinosaur kale is best)

3 cups shredded cabbage 

3 cups shredded carrot

1 small red onion (diced)

1 cup toasted pecans

Place all your dressing ingredients into a blender or food processor and blend, blend away! Make sure everything is combined really well, and then set aside. 

Clean all your veggies and put them all in a really big bowl. Make sure all the kale is torn into delightful bite sized pieces. Now about that bowl, its going to need to be big to fit them all, so you may have to use two bowls depending. Don't worry, it looks like a lot of food but once you bake the kale it shrinks! With all the veggies in the bowl(s) pour your dressing all over! Then roll up your sleeves and really massage that dressing into the kale with your hands. Once you have massages the salad so that the dressing is evenly distributed. Cover the bowl(s) and place them in the fridge to set for a minimum of an hour. 

Once you have waited an hour (or more, you can literally leave the salad in the fridge for hours before baking) you will need to preheat your oven to 375 degrees. Get out your large baking pans and fill them up with your salad. Bake for 7-10 minutes, don't burn your leaves. While that is baking you can also take your cup of copped pecans and toast them in your toaster oven, or in the oven with your salad if there is room. They don't need very long (5-7 minutes tops). 

Remove your salad from the oven, and sprinkle your pecans on top. Serve immediately, and enjoy the break from the sugar rush. 

On a Serious Note, and a Sillier One Too

Sometimes reading the news makes my insides hurt, and causes uncontrollable mood swings from a random fit of rage to unstoppable waterworks and everything in between. As someone who has experienced the loss of a younger sibling, my heart reaches out to those families in Connecticut. I am not here to use this blog as a political vehicle, and I won't, but I will say can we please find a civil/intelligent/healthy way to end mass shootings? I mean come on man, it's 2012! How have we not figured out a way to prevent these tragedies.

And now for a less than awesome segue (as there really isn't a good one I can think of... Speaking of 2012, how many of you have storage sheds filled with goods just in case the Mayans were right?? Oh those Mayans and their calendars, messing with peoples' heads for years. But seriously, do you have a stock pile of goods? If so, and you are right and I'm wrong, can I come visit on the 22nd? If you say yes I'll make you these delicious and wonderfully holiday filled Gingerbread Cupcakes! YUM!  Or in the spirit of the holidays I'll just share it on here for you folks to munch on before the Mayan calendar shuts us down.

But back to a serious(ish) note, if you are in need of holiday healthier comfort food these little cupcake morsels are the way to go! Yes, they are cupcakes and so aren't screaming health, but they are cholesterol free, refined sugar free (without the frosting), and free of any dairy excess fats. So grab these ingredients, and get to making yourself some extra delicious holiday gingerbread cupcake treats.

Gingerbread Cupcakes

makes about 12-14 cupcakes

gluten-free

(adapted from These Peas are Hollow)

Ingredients: 

3/4 cup sorghum flour

3/4 cup quinoa flour

1/2 cup tapioca flour

1/2 cup potato starch

1 teaspoon baking powder

1 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon each: allspice, ground cloves, ground nutmeg

1 teaspoon cocoa powder

1 teaspoon ground cinnamon

2 teaspoons ground ginger (best to use powder and not fresh)

4 tablespoons applesauce

4 tablespoons earth balance (or other vegan butter substitute)

3/4 cup dark molasses

3/4 cup maple sugar

1 large flax egg (1 tablespoon ground flax with 4 tablespoons warm water whisked)

1 cup "buttermilk" (1 cup almond milk and 1 tablespoon apple cider vinegar whisked)

Preheat oven to 350 degrees.

In a bowl mix together all your fours, starches, powders, xanthan gum, and spices. Set aside.

Whisk together your buttermilk mixture and let set for 5 minutes. Also whisk together your flax egg mixture and let set for 5 minutes.

Get our your stand mixer (or do this by hand, but the mixer is easier) and in the bowl add molasses, maple sugar, applesauce and earth balance. Beat until everything is combined. Next add in your flax egg and continue to beat until combined. Slowly add in the "buttermilk" and continue to beat the mixture until combined. 

Once your wet ingredients are well blended slowly add your flour mixture. Add it in smaller batches to make the mixing process easier. Once the flour has been completely combined with the wet ingredients it is time to get our your cupcake pan and fill it up! You can use cupcake liners or simply spray your pan, either way works. Fill each cupcake holder about 3/4 (maybe a wee bit higher) full. With the pan filled with cupcake fun place in the oven and cook for 25-27 minutes, or until a toothpick comes out clean. 

Place the cupcakes on a cooling rack. While they are cooling clean out your stand mixer bowl and lets make some frosting!

Ingredients:

2/3 cup tofutti vegan cream cheese

1/2 cup earth balance

1 teaspoon vanilla

1 teaspoon guar gum

1/4 teaspoon cinnamon

2 1/2 - 3 cups sifted powered sugar

Place all ingredients except the powdered sugar in the mixer. Once they all are combined slowly add in the powdered sugar. Beat until well combined. Place the bowl in the fridge and let the frosting set for at least 10 minutes. 

Then once the frosting is ready and the cupcakes are cool, frost, decorate, and devour. :)

Just beet it, beet it, beet it

Fa, la, la, la the holidays make time whirl by faster than a movie montage set to upbeat music. I cannot believe it is already the 14th!?! There were so many things I wanted to blog about, menu plans I wanted to get put together for you guys, and countless other foodie related to-do lists. But you know what they say, its better to be busy and working hard than relaxing poolside somewhere.... <- I am going to have to talk to whoever says sayings like this, because that relaxing option sounds way better!

Fa, la, la, la, I can't keep track of time...

In other news, the holidays bring out the need to bake in me, as I'm sure they do with most people. I had the good luck of stumbling upon a cookie recipe a while back that I really liked, but it wasn't vegan or gluten free. So I pinned it (oh yes, I am an avid pinner on pinterest you should check out the hundreds of pins I be rockin' http://pinterest.com/gotcatering/) and thought I would return to it another day. Let me now paint you a sad picture: a young woman logs into her pinterest account to pull up the Christmas cookie recipe she was so excited to try out, but what's this, the pin is no longer valid! The original site is missing!!! NooOoooOooooooOooooo!!!! Pinterest Fail!

This kind of trauma is right on par with breaking a nail or running out of baking powder mid cookie. I was forced to pick up the few pieces of memory I had of this recipe and run with it, and I have to say they turned out freaking delicious. May I present to you some delish vegan-gluten-free Peppermint Candy Cane Cookies! (No dye here folks, so when you get to the portion of the recipe that makes the pink/red color don't freak out. It will taste fan-freakin-tastic, and you will be happy you made them.)

Peppermint Candy Cane Cookies

makes about 20 cookies

gluten free

Ingredients:

1 cup quinoa flour

1 cup sorghum flour

3/4 cup tapioca flour

1/2 potato starch

1/2 cup arrowroot powder

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 cup organic sugar

1/2 cup organic brown sugar

3/4 cup earth balance (room temp)

1 extra large flax "egg" (1&1/2 tablespoons ground flax and 6 tablespoons warm water)

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1/4 cup beet puree (see recipe below)

1/4 cup peppermint water (see recipe below)

Beet Puree:

Ingredients:

1 large beet

Preheat your oven to 400 degrees. Wash the beet well and place on a baking sheet. (If you are partial to your baking sheets maybe cover them with foil as beet can stain!) Bake that beet for about 50-60 minutes, or until very tender. Once it is super tender remove from the oven and allow to cool. You need it to cool off enough for you to skin the beet and then place it in your blender or food processor. And then you are going to "beet it, beet it..No one wants to be defeated" hahaha, that had to be done, sorry. On a serious note, blend that beet up until you get a nice smooth puree. You may need to add a little bit of water to get the desired consistency. *This will be the dye that gets your candy cane pink/red. I told you there would be doubt, but believe me you will love these cookies and so will everyone you feed them to.

Picture of Beet Puree is borrowed from Green Little Bites as I was so excited to make the cookies I didn't stop to photograph this step. But this is what the puree looks like if you add a little water :)

Peppermint Water:

Ingredients:

1/4 cup warm water

1 teaspoon peppermint extract

In a small bowl whisk the two together. And tah-dah you have peppermint water. Apparently you can also buy this from the store, but this is cheaper and super easy. 

All right, cookie making time! Preheat your oven to 375 degrees. 

In a bowl mix all your flours, starches, powders, and xanthan gum. Set aside. In a large bowl cream together your butter and sugars. Add the flax egg and beat the mixture well. Next add your vanilla and peppermint extracts (not your peppermint water). Once you have blended these ingredients, slowly add in your flour mixture. until a thick cookie dough is formed. 

Now split the thick dough into two parts in two separate bowls. In one bowl add your 1/4 cup beet puree and blend together until you have a soft, pink dough. In the other bowl add your 1/4 cup peppermint water and blend until you have a nice soft dough. Place both bowls in the fridge for about 20 to 30 minutes. 

Once the dough has set remove from the fridge and get ready for the fun part. (I'm sure you have been having fun up to this point, but this is the really fun part.) Using about a tablespoon or so of each colored dough, roll out about 4-5 inch dough ropes and twist the two colored ropes together to get the look of a candy cane. Place the candy cane cookies on cookie sheet and bake for about 8-10 minutes. You want them to be firm but not brown when you remove them from the oven. Once they are out you can gobble them up as is or get a little sugary glaze (2 cups powdered sugar 1-2 tablespoons almond milk, whisk together) and dazzle up the cookies. Whatever you decide, I think that if you make these they will for sure become a holiday staple. Because they are effing delicious. :)  

Knock, knock :)

It's raining in Southern California!! Drivers quickly forget how to drive, there's water falling from the sky! People quickly purchase your cold weather gear, it's finally happened, winter is here! Yes, those of you reading this in parts of the country where cold weather actually means cold weather, we here in Southern California have absolutely no idea what to do with ourselves when the weather turns less than delightful. I am 100% part of this sad group of individuals who can't handle anything below 45 degrees (I start to think my feet and hands have frostbite). I was born and raised in a land where winter means scattered showers, and the occasional down pour that is always followed by sunshine. Sigh... one day I will really have to learn what to do when the weather is frightful.

Maybe the rain inspired me to whip up some warm and tasty French toast? Who knows, but that is what we are munching on right now at our house, and I thought, "Hey self, let's tell everyone how to make this breakfast treat. That way you won't have to feel so guilty complaining about a brief dusting of rain drops while others snow plow their driveways." Fast forward to this present moment, and here I am typing out this little ditty. The pictures are a little less than great as it is raining outside and that's where I normally take the foodie pictures... Sorry, last gripe about rain, lol! Now onto better things!

Orange Vanilla French Toast!

makes about 6-8 pieces

can be gluten free if you use a GF bread you like

Ingredients:

1 cup vanilla soy or coconut yogurt

1/2 cup orange juice (its best if fresh squeezed)

1/2 tablespoon of cinnamon

6-8 pieces of bread (we used sourdough this morning)

This might be the easiest recipe out there, so there is no excuse for you not to try it. In a bowl mix the yogurt, OJ, and cinnamon. Once it is all blended dip one piece of bread in at a time. I opted to mix it in a bowl and then pour it into a baking pan so that I had more room to dip my bread, but that is up to you.  I would suggest you cook 1 or 2 pieces at a time so you can best monitor the bread. Be sure you use coat the pan with a little oil before cooking to avoid sticking. (I used coconut oil)

You want your stove heat on medium so you don't burn the yogurt. Flip the bread ever so often to ensure an even cooking. Then dress them up with vegan butter, syrup, powdered sugar, fruit, whatever your heart desires!

Knock, knock....Who's there?....Orange....Orange who?...Orange you glad you made this toast! <-Haha that was horrifying to type, but well worth the cheesy factor. 

Lions and Tigers and Raccoons Oh My!

Holy moly, who ate way too much food this weekend? If you aren't raising your hand you are either lying to me or don't partake in Thanksgiving (the latter being absolutely fine, the former being a no-no liars don't make friends). I feel like I am still stuffed to the brim with the amazing delicious vegan food that was at our Thanksgiving meal. It was a delightful medley of winter squash, potatoes, dark greens, fall fruit, mushroom gravy, and pumpkin everything!

Hello Thanksgiving!

As you can see there was a lot to eat (scary part is that isn't even all of the food!!). What could be missing from that table... well the Pumpkin Pie Donuts for starters! These donuts were a hit and a half at the table, and I know I promised a while ago to share this recipe with you so today is the day!

But first, I am going to tell you a tale of the vicious raccoon gang that runs the Montana De Oro State Park in the Central Coast area of California. Oh yes that's right you heard me, VICIOUS raccoons. Disney paints a pretty picture with that Mico guy (shhh thats him right there acting all cute), but the truth is these furry friends are not to be trifled with.

Disney's Mico

My family is up in Northern California (north of San Francisco northern), and the manfriend and I thought it would be fun to drive up for the holiday and then drive slowly down the coast and camp along the way. Our last stop was in beautiful Montana De Oro. We set up camp, we made friends with the neighboring campers, and hunkered down for the night. The weather was perfect, and it seemed like the night was going to be smooth sailing. WRONG! At 4am in the morning we were awoken by a gang of unruly raccoons ransacking our campsite. The little fluffy tailed demons had figured out a way to get into our cooler, and they were wrecking havoc. Manfriend got out of the tent and tried to scare them off, but no amount of flashlight blinking, rock tossing, or foot stomping was going to prevent this massacre. There was 7 of them down there, and they did not take kindly to human intervention....So we did what anyone else would do, we hid in our tent and cursed the masked fuzzy bandits for stealing the last of the Thanksgiving leftovers.

The next morning the ranger rolled through the campgrounds to warn people of the "overly aggressive" raccoons (too late bud). He tells us this as we are cleaning up the remains of our once glorious campsite, and so we shared our tale of woe. The response from him was, and I quote, "good thing you didn't approach them as they have been cornering people for food handouts and not letting them go." I swear this is not an exaggeration, as I am prone to do from time to time, this is the truth verbatim! So next time you are camping in the Central Coast of California do not fear the bear or the mountain lion, instead fear the mighty raccoon!

Raccoon gangs, who knew! The saddest part of this tale is that the pumpkin donuts fell victim to the puffy tailed beasts of the forest. Luckily for you and me that means its time to share this recipe and make a million more!

Pumpkin Pie Donuts!

Makes about 10

Gluten-Free

(adapted from the sweet life online)

Ingredients:

1/3 cup sweet sorghum flour

1/4 cup tapioca flour

1/4 cup potato starch

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg (and ginger optional) 

3/4 cup pumpkin puree

1/4 cup maple syrup

1/4 cup agave

1/4 cup grape seed oil

1 teaspoon vanilla

Preheat the oven to 350 degrees. 

In a large bowl combine all the dry ingredients (flours, starch, baking powder & soda, spices and xanthan gum). Mix all the dry ingredients together. 

In a separate bowl combine your pumpkin puree, syrup, agave, oil and vanilla. Stir everything until it has blended together. Then pour your wet ingredients into the dry and stir until everything is blended and you have a nice pumpkin donut batter. 

Now bust out your donut pan. Trust me you will want one as donuts make the world go round. Even if your pan is non-stick I would advise putting something on it to prevent sticking. Pour the batter into the donut moulds (about 3/4 of the way full). And then bake for 15-17 minutes. The result is delicious gluten free donuts! 

Donuts need a glaze, so if you aren't worried about a little extra sugar here's the glaze recipe:

1 cup powdered sugar

3-4 teaspoons coconut creamer (or non-dairy milk)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Stir everything together until you have a nice thick glaze (you may need more creamer/milk as you go). Once the donuts have cooled put a little glaze on top and devour before the raccoons come find you. ;)

Another letter.

Dear Christmas Marketing Team,

Would you be so kind as to give it a rest already? We get it Christmas is around the corner, but let's not forget what that corner is...Thanksgiving! I love this poor holiday that is forever being steamrolled by your sparkly lights, bedazzled gift wrap, fat bearded men in red suits, holiday sales, sales on top of the holiday sales, and the ever frightening Black Friday.

Thanksgiving is a sweet time to come together, eat yummy food, and just enjoy people's company without the grand consumerism hoopla that has become the driving force of many holidays. I love eating food, and the only thing I love more that eating food is getting to eat as much food as my body can physically hold without any judgement from anyone else in the room as everyone else has done the same. So my not-so-friends on the marketing team if you could cool your freaking jets till at least the Monday after Thanksgiving that would be devine.

Thanks,
Casey

P.S. If you could also wait until at least December 1st to play your music that would more than ideal. I feel like a weird fish out of water listing to "The Little Drummer Boy" while shopping for my Halloween costume. <- Yes that is a frightening real story.

I saw this on Pinterest and you best believe I'm doing this on Thursday!

Happy almost Thanksgiving guys!! It is less than a week away!! How fast has this year flown by? I mean really??? It seems like only yesterday I was complaining that Hallmark makes to much money off of Valentines Day and here I am ranting about Christmas music. (I swear guys I really am a happy go lucky kind of gal, lol!)

In the spirit of all food Thanksgiving I pieced together an amazing Meal Plan for the day filled with vegan gluten-free recipes. And I wanted to take a moment to talk about it a little more in detail before we all go out food shopping this weekend!

• 10 Amazing recipes that are sure to make everyones mouth water
• Keep them Eating Greens, Brussels Sprouts
• Coconut Butternut Squash Soup
• Tahitian Squash Bites
• Spaghetti Squash Pesto Wraps
• Rosemary Red Potatoes
• Mashed Cauliflower w/ Miso Mushroom Gravy
• Easy Breezy Roasted Veggies
• Acorn Squash stuffed with Sweet Potato/Leek/Quinoa Stuffing
• Pumpkin Pie Churros
• Candy Caramel Apples
• Winter Squash health facts
• Pre-made shopping list

Here's some photos of the food!

Tahitian Squash Bites (as seen in last post)

Spaghetti Squash Pesto Wraps

Sweet Potato Stuffing topped with Mashed Cauliflower Smothered in Miso Mushroom Gravy!!

Stuffed Acorn Squash (cut in half so you can see the YUMMY inside!)

Pumpkin Pie Churros. Need I say more?

So my dear friends, if you are looking for some recipes to add to this years Thanksgiving Day table I have some options for you! Click on the "Thanksgiving Day Meal Plan" tab here on the blog and get one! I'm pretty darn sure you won't regret it! I mean, what's $5really... a coffee at an over priced cafe, or an entire Thanksgiving meal plan! :)

Happy happy happy happy Thanksgiving to you! Eat, drink, be merry, and try not to stress about Great Aunt Hilda's bad breath at the dinner table! :) Xoxo!

We Started Singing....

In my head right now I am singing that one song "The day the music died... they started singing bye bye Miss American Pie..."and I have no idea why, but I'm sure you will have it stuck in your head soon too. Just wait, its like a silent killer.... "Drove the chevy to the levy but the levy was dry..."

Perhaps it is stuck in my head as this has been the longest in between posts, and I feel like this song almost applies to me and the blog! But don't worry the reason I have seemed to be singing "bye bye" is because I have been working on TONS of recipes! So many that I have created a collection for this fine holiday we have coming up that is centered all around gratitude and food!!!! Check this out:

Its a mini cookbook all in honor of Thanksgiving!

So there are side, appetizer, soup, entree, and dessert recipes all rolled into this one awesome creation! I'm super happy with it, and it comes with some nutritional information and a shopping list. I hope hope hope you like it too!! As a lot of blood, sweat, and tears went into this (*side note, what an odd saying*) I am going to be selling it online for $5. So if you are in the mood this holiday season to eat right, and go about it the easy way then let me help you out! Click on the "Thanksgiving Day Meal Plan" tab and get yours today! It is 100% vegan, gluten-free, and delicious!

To entice you to check out the meal plan, here is a free-bee! 

Tahitian Squash Bites (or Butternut Squash)

serves 6-10 as an appetizer

gluten free

Ingredients:

1 large Tahitian squash (or butternut squash)*

½ cup green onions, finely chopped

2 tablespoons lemon juice

3 tablespoons tamari (gluten free)

3 tablespoons maple syrup

1 tablespoon sesame oil

1 teaspoon brown rice vinegar

2-3 tablespoons olive oil

Preheat oven to 400 degrees.

Cut the squash into rounds (about and inch thick). Rub the pieces of squash with a little bit of oil and place in a large baking dish. Cook the squash for 40-45 minutes.

While the squash is cooking mix together the remaining ingredients in a bowl and allow to sit for 10-15 minutes.

Once the squash is finished and has cooled to a handling temperature peel the squash, and cut into shapes (I opted to make little circles); then plate on your serving tray. Using a pastry brush dip the brush into the sauce you made, and brush a little of the sauce on each piece of squash. Then using a fork or slotted spoon scoop out the green onion and place on top of each squash piece.

*Tahitian Squash looks very similar to a butternut squash but has a darker coloring on the outside, and has a sweeter taste. Making it ideal for these little bites.