Garbanzo Bean Burger

There a few meals I have that I title as "life-changing" and this one was one of them. Sounds dramatic, doesn’t?

A life-changing burger.

And, not just any kind of burger but a plant-based burger. Trust me, never in my life would I think of describing a burger as life-changing, but it’s happening. I am calling a burger “life-changing.” And it’s happening with a recipe.

It’s gluten and grain free, fully plant-based, nutty, flavorful, and delicious, and solves those Summer dietary conundrums that often have you feeling deprived of anything that remotely resembles crave-able guilty pleasures of Summer fare. Now, you can have that burger, and om-nom-nom your way to happiness. Problem solved, and life changed. See, I told ya so.

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What You'll Need

1/2 cup onion, minced
1 shallot, minced
3 cloves garlic, minced
1.5 cups garbanzo beans, rinsed and drained
2 tbsp avocado oil + more for cooking shallot/burgers
1.5 tsp cumin
1 tsp ancho chili powder
1/4 tsp cayenne pepper
3 tbsp hemp seeds
3 tbsp sunflower seeds
1 lime, juiced
1/4 cup fresh cilantro, chopped
1/4 tsp sea salt
1/4 tsp pepper
1 avocado
Little gem lettuce leaves
green chilis (optional)
Plant-based mayo (optional, i used Just Mayo brand)

What You'll Need To Know

Preheat oven to 359F.

In a medium to large skillet, heat oil and add in onion, shallots, and garlic, sauteeing until soft and translucent. Once ready, transfer to a large mixing bowl and add in garbanzo beans. Using a fork or pastry cutter, mash and mix together. 

Add in cumin, ancho chili powder,  cayenne, salt, pepper, lime juice, hemp seeds and sunflower seeds. Mix together until you have a moldable dough consistency. 

Mold out into 4 even patties. 

Heat skillet to medium heat and add oil. Add two patties and cook for 4 minutes on each side. Remove and add to oven for 15 minutes for extra crispiness. Serve on your favorite bun or lettuce wrap and top with mayo, green chilies, and avocado!


Golden Milk Chia Pudding Recipe + Giveaway

Ahhh! Golden Milk, Chia Pudding, and all the goods. Naturally, combining two of my favorite things was on my radar on my "Things To Make" list.  This Golden Milk Chia Pudding is so delicious and has so many great healing properties to it while being a healthy meal. 

Chia pudding is great because you can whip it up the night before and have it ready to go the next day. PLUS Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods!  

I created this recipe as part of this fabulous giveaway I'm co-hosting with gr8nola, Natierra and Bounce!

Golden Milk Chia Pudding Recipe
Golden Milk Chia Pudding Recipe

Golden Milk Chia Pudding:
1/4 cup Natierra Chia Seeds
1 tbsp hemp seeds
1 tbsp coconut flakes, unsweetened
1 cup golden milk (recipe)
2-3 drops stevia or to taste
1/4 cup water
1/8 cup gr8nola granola*
1 tbsp Natierra chocolate covered hemp seeds
1 Bounce Ball (I used the Coconut Macadamia flavor)

What You'll Need To Know

Add chia seeds, hemp seeds, coconut flakes, stevia, water and cashew milk to a bowl. Mix vigorously to avoid clumping.

Let chia sit for at least an hour before topping and eating!

 

Recipe makes 1 serving.

* Use promo code 'valeriefidan' at checkout for 20% your order of gr8nola!

 

Sorbabes Raspberry Sorbet with Dark Chocolate Snowballs

Since first discovering Sorbabes, I've been hooked! They are a gourmet sorbet that eats just like ice cream. Maybe even better! 

If you've never tried them, they are the first and only sorbet to mix in chunky, delicious, gourmet toppings with seven unique flavor combinations. My favorite flavor has been the Raspberry Sorbet with Dark Chocolate. It is so good!

These have been so perfect for summertime! I'm always looking for ways to recreate my favorite childhood desserts. One that I used to love was Ice Cream Snowballs! They're a delicious treat to beat the summer heat. I decided to create my favorite childhood treat using the Raspberry Sorbet with Dark Chocolate flavor. And, let me just tell you... the Raspberry-dark chocolate combo rolled in coconut flakes is so delicious! 

This is such an easy dessert idea. Making these snowballs is a fun way to dress up your favorite Sorbabes flavor for a fun Summer dessert. I'm pretty sure the next time I host a BBQ or Summer dinner party, I'm going to incorporate a Sorbabes snowball bar and let guests make their own snowballs using any of the 7 flavors and other toppings to roll them in! 

Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs

What You’ll Need

1 pint Sorbabes Raspberry with Dark Chocolate, softened
3-1/2 cups sweetened shredded coconut (about 10 ounces)
 

What You’ll Need To Know

Scoop ice cream into 12 balls. 
Place on a baking sheet and freeze until solid. 
Roll in coconut. 

Yield: 6 servings

The post was sponsored by Sorbabes. As always, all opinions are my own.
 

Roasted Veggie Salad Bowl

roasted veggie salad bowl

This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.

For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.

roasted veggie salad bowl
roasted veggie salad bowl

What You'll Need

1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced

Optional: Add a serving of roasted or grilled chicken for a protein boost!

 

 

What You'll Need To Know

Preheat oven to 350F.

Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.

While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.

Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.

Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.

Recipe makes 4 servings.  

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Roasted Portobello Mushroom Bun "Burger"

Roasted-Portobello-Mushroom-Buns

About 6 years ago, prior to learning about my gluten intolerance, I would have considered a bread-less burger incomplete, as if I was missing out on a vital aspect of the burger eating experience. Now a days, my view point has changed. Bread-less burgers have become the norm. Frankly, I'm not a fan of gluten-free breads. They lack the luster and rustic taste of its gluten version, and not to mention are heavier and more calorie and carb dense. A great burger simply requires something to sandwich it in, to make for an easy for a little messy eating. I'm excited to share this uber savory and delicious recipe--Roasted Portobello Mushroom Buns. It is not only full of flavor but it's healthy and simple to make.

I love the meatiness of roasted portobello mushrooms, but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and easy method that does the trick. You can use the caps as “bread” for a gluten-free/Paleo/vegan sandwiches since they come out nice and flat.

Did I mention that this also makes for a great dinner option for Meatless Monday's? Enjoy!

Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel 1 tablespoon olive oil 1 tablespoon amino acids or soy sauce (I used gluten-free soy sauce) Kosher salt Freshly ground pepper 1 tomato, sliced 1/2 purple onion, slices tuscan kale leaves (or your favorite leafy green) 1 avocado juice from 1/2 lemon Mayo, to taste (optional)

This recipe serves 2.

I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack. I then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile. Once they were nicely coated, I popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. If you have a dehydrator, you can place these in at a low temperature for 3-4 hours. When the mushrooms were ready I did have to remove them from the trays and the juices they released, and placed them on a plate to dry off a bit. During this time I got the rest of my ingredients ready. I mashed up an avocado with a little lemon, sliced my tomato and onion, and prepped my kale (wash and tare off). Arranging the bun, there was on method really. On one "bun" I placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

Roasted Portobello Mushroom Buns
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Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel

1 tablespoon olive oil

1 tablespoon coconut aminos

Sea salt

Freshly ground pepper

1 tomato, sliced

1/2 purple onion, sliced

Tuscan kale leaves (or your favorite leafy green)

1 avocado

juice from 1/2 lemon

Mayo, to taste (I used Just Mayo from Hamilton Creek)

What You'll Need To Know

  1. I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack.
  2. Then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile.
  3. Once they were nicely coated, popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. When the mushrooms were ready I did have to remove them from the trays and the juices they released and placed them on a plate to dry off a bit.
  4. Mashed up an avocado with a little lemon
  5. On one “bun” placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

 

Walnut Lentil Burgers with Tarragon

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Lately, I've been into the whole SoulCycle craze, and have been loading up on even more high protein and nutrient dense foods, like these savory lentil burgers. Lentils are one of my favorite foods. I enjoy lentils in soups and other foods. They're just so delicious and packed with tons of protein. A must for any vegetarian. This was the inspiration of this recipe: Walnut Lentil Burgers with Tarragon. These burgers are an easy way to get solid nutrition in your diet. The lentils and quinoa form a complete protein, which means that they contain all nine essential amino acids. Walnuts are high in omega-3 fatty acids; Mushrooms provide essential B vitamins; and Tarragon is rich in phytonutrients. Just what you need for a healthier, happier you.

What You'll Need

2 cups quinoa, cooked 1 1/2 cups brown or green lentils, cooked (about a 15 oz. can) 1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water) 1/4 cup raw walnuts, chopped 1 tablespoon tarragon, chopped 1 cup button mushrooms, chopped 1/2 medium onion, chopped 4 garlic cloves, diced 1/4 cup flat leaf parsley, chopped 1/2 teaspoon sea salt 2 tablespoons of sallflower oil

These ingredients together pack in a mouth full of flavor. The Tarragon helps bind and enhance the flavors of all the ingredients, and is a wonderful aromatic.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Why Coconut oil? Olive Oil is good for you, but cooking with it isn't. All vegetable oils are susceptible to heat damage—much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great. I made the switch from olive oil, and I've been using coconut oil for the past two months. In culinary use, coconut oil compares favorably with other vegetable oils with its high smoke point. These lentil burgers are so easy to make. You'll want to make sure that your lentils are cooked and drained, and the cooked quinoa is cool before forming the patties. In a skillet, heat about a tablespoon of coconut oil. Sautée onions until translucent. Add the walnuts, mushrooms, parsley, garlic, tarragon and sea salt. Sauté for about 5 minutes. Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of quinoa and egg. You'll want to pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

You can easily make this recipe 100% vegan by replacing the egg with 1 tablespoon of freshly ground flax seed and 3 tablespoons warm water, approximating the texture to create a binding effect of an egg.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Transfer to the bowl with the veggies and add the remaining 1 cup of quinoa. You'll want to make sure to mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup). Heat a skillet to medium low heat and add a tablespoon of oil. Cook the patties, about 4-5 at a time, for 3-4 minutes on each side, until a golden brown crust forms. Let them cool a little before serving. This recipe makes 12 lentil walnut burger patties, and are perfect for Meatless Monday's. I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. I love using Hamilton Creek Food's Just Mayo. It's a great vegan, plant-based mayo that tastes exactly like the real stuff, and it adds great flavor to the Swiss Chard and burger patties.They are equally as tasty serving them on a sprouted grain bun (for the gluten eating folks!) or gluten-free bread with your typical burger fixings (lettuce, avocado, tomato, red onion, etc.).

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Got leftovers?  Just throw them in a 250-degree oven to warm them up.

 

Ingredients

2 cups quinoa, cooked

1 1/2 cups brown or green lentils, cooked (about a 15 oz. can)

1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water)

1/4 cup raw walnuts, chopped

1 tablespoon tarragon, chopped

1 cup button mushrooms, chopped

1/2 medium onion, chopped

4 garlic cloves, diced

1/4 cup flat leaf parsley, chopped

1/2 teaspoon sea salt

2 tablespoons of coconut oil

Instructions

In a skillet, heat about a tablespoon of coconut oil. Add the walnuts, mushrooms, parsley, garlic, tarragon. Sauté for about 5 minutes.

Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of brown rice and egg. Pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice. Mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup).

Heat a skillet over medium-low heat and add a tablespoon of oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side. Let them cool a little before serving.

Notes

I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. They are equally as tasty serving them on a sprouted grain bun or gluten-free bread with lots of toppings (lettuce, avocado, tomato, red onion, etc.).

Recipe makes 12 serving.

Green Papaya Zucchini Collard Green Warps

Lately, I've been really big int Collard Greens. This leafy green has replaced my obsession with kale. They are very versatile, and prefect for wraps. COLLARD GREEN WARPS

If you are looking for a fresh, healthy recipe bursting with vibrant color and loads of nutrition, then you have come to the right place. This Green Papaya Zucchini Collard Green Warps recipe is so simple and full of flavor.

Collard Greens  Veggie Wrap

What You'll Need

1/4 Green Papaya 1 Zucchini 1/2 cup Cherry tomatoes, sliced 4 Collard Green Warps 1 avocado, mashed 1 carrot 1/4 cup apple cider vinegar Salt, to taste 1/2 teaspoon powder Cheyenne pepper (optional) 1 tablespoon Vegan Parma Cheese (get the recipe from Minimalist Baker)

If you don't want to make the vegan parma from scratch, you can also use Parma! Vegan Parmesan It is essentially the same thing.

What You'll Need To Know

Start by creating "noodles" with the green papaya, carrot and zucchini with a spiralizer. You can also use a cheese grater for this. In a mixing bowl, add the the green papaya, carrot, zucchini noodles, apple cider vinegar, salt and vegan parma in a a bowl. Mix together until the veggies are nicely coated and let it sit for a bit. Next, mash the avocado in a bowl using a fork.

Lay the collard leaf on a flat surface and spread a light layer of mashed avocado in the middle of the leaf. Follow with adding a layer of the veggie noodles and sliced cherry tomatoes. Sprinkle more Vegan Parma Cheese over the top then fold the collard leaf to make a wrap. Take a look at this collard wrap tutorial from Choosing Raw. This is exactly how I wrap mine. Cut in half and enjoy!

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Cauliflower Couscous Bowl

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking One of my favorite ways to prepare cauliflower is to rice it so it looks like couscous. It is a healthy and nutritious, and not to mention gluten-free.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

What You'll Need

1/2 green bell pepper, chopped 1/4 onion, chopped 4 garlic cloves, minced a handful of cilantro, chopped pepper, to taste salt, to taste 1/2 cup asparagus, chopped 1/2 tablespoon cumin

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

You'll first want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

It’s amazing how the texture and the look of the cauliflower looks like real couscous when it’s “riced.” But, you’ll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the “couscous” ready, toss the mix with the rest of the ingredients, but not too much so it stays fluffy.

Cauliflower Couscous Bowl
Ingredients
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 4 garlic cloves, minced
  • a handful of cilantro, chopped
  • pepper, to taste
  • salt, to taste
  • 1/2 cup asparagus, chopped
  • 1/2 tablespoon cumin
Instructions
  1. Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
  2. Next, you'll want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.
  3. Toss everything together in a bowl and enjoy.

 

Kale Cara Cara Salad with Hemp Seeds

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Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. (Really.) Anyway, these green juices (like my kaleaide green juice) and salads are responsible for the insane amount of kale we're eating. I've always been a kale lover--in a salad or blended up as a juice. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges or Cara Cara oranges. Cara Cara oranges...they're mildly tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.

When making this salad in the past, I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What You'll Need

1 bunch kale (green or tuscan, preferably) 1 cara cara oranges 1 tablespoon hemp seeds lemon vinaigrette or balsamic vinaigrette 1 radish, thinly sliced goat cheese crumbles (optional)

Technically, hemp seeds are really not seeds at all. They are actually a fruit. Tiny and round, sort of like itty bitty sunflower seeds, they have a pleasing, mild and slightly nutty flavor. Unlike sunflower seeds they aren’t crunchy but instead are a bit more like sesame seeds, but even softer in texture. Hemp seeds sort of taste like pine nuts, but have an even mellower, milder flavor.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

If you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What To Love

  • This salad is full of flavor and densely packed with nutrients.
  • Hemp seeds are an incredible vegan source of biologically available and easily digested protein. For those who are allergic to soy, hemp seeds are a great vegan alternative. Hemp seeds contain all 10 essential amino acids.
  • Kale is low in calorie, high in fiber and has zero fat. It is also high in iron, Vitamin ,A, C, and K; it is also a powerful antioxidants.

 

Kale Cara Cara Salad with Hemp Seeds
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 bunch kale (green or tuscan, preferably)
  • 1 cara cara oranges
  • 1 tablespoon hemp seeds
  • lemon vinaigrette or balsamic vinaigrette
  • 1 radish, thinly sliced
  • goat cheese crumbles (optional)
Instructions
  1. Begin by rinsing the kale and chopping it into bite-sized pieces.
  2. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette.
  3. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

 

Chia Seed Pudding

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CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe Chia seeds are quickly gaining popularity for their powerful health benefits. Rich in protein, minerals and fiber, chia seeds also contain 500% more calcium than milk and the same amount of omega-3s as wild salmon. It’s not difficult to see why chia seeds are the new super seed. I've had chia seeds in juice and coconut water (amazing!), which is what inspired this recipe: Chia Seed Pudding. This pudding is healthy enough for a morning breakfast or for an after dinner guilt-free dessert.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

What You'll Need

1 1/2 cups (355 ml) almond milk (or your favorite flavored milk) 1/4 cup black chia seeds 1 teaspoon vanilla bean powder (or vanilla extract) 1 tablespoon raw agave syrup A pinch of salt Garnish: Raspberries (or your favorite berry)

The salt is not there for the taste of salt. A pinch of salt helps with the ionization process so the taste buds can pick up the taste of the vanilla.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

To make this pudding, I mixed the seeds into almond milk and let the mixture set over night. The chia seeds naturally become gelatinous once in liquid. There is no heat. There are no additional thickening agents or cooking required. Truly a "raw food" recipe.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

This pudding has a smooth vanilla note flavor that is lightly sweetened with agave, and a texture that resembles a tapioca or rice pudding.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

Chia Seed Pudding
Cuisine: Healthy
Prep time:
Total time:
Serves: 3
Ingredients
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla bean powder (or vanilla extract)
  • 1 tablespoon raw agave syrup
  • Pinch of salt
  • Garnish: Raspberries (or your favorite berry)
Instructions
  1. Mix ingredients together in small bowl. Let sit overnight, top with your favorite berries and enjoy!

 

The Minimalist Wrap

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Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipeIf there is one thing that I love about this time of year is the abundance of fresh, colorful produce. Last week I stumbled across a recipe on Minimalist Baker--a blog I frequent for very simple and clean, yet extremely delicious recipes. The recipes consists of 10 ingredients or less, requires a single spoon or bowl, or takes 30 minutes or less to prepare. As I was browsing through the site, a colorful recipe caught my eye: Rainbow Swiss Chard Hummus Wrap. I love how colorful this recipe is. The Swiss Chard, a vegetable that is often overlooked, gives this wrap great flavor and nutritionally dense. This afternoon, I decided to recreate this recipe and my own take to it.

Rainbow Swish Chard Hummus Wrap, Hummus Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

What You'll Need

(Only 6 ingredients in my version)

  • 1 large rainbow swiss chard leaf
  • 1/4 cup hummus
  • 1 tomato
  • 1 cucumber
  • 1 red onion
  • broccoli sprouts (optional, I added these to my version of the recipe)
  • Kitchen tools: A knife and cutting board

What You'll Need To Know

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

First, you will want to rinse and dry your swiss chard, cut off the stem; and shave the bottom thicker part of the stem this way it will roll up easier.

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

Then, you will want to thinly slice your veggies. I wish I had a Mandoline slicer--It would have expodited the process, and I would have ended up with perfectly thin slices!

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

I used a bright yellow heirloom tomato since they are in season, and it's tough to beat the flavor of a fresh heirloom tomato.

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

Top the center with hummus, and the veggies; wrap up and enjoy.

Rainbow Swish Chard Hummus Wrap, Hummus Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

I used toothpicks to secure it. You can also just parchment to wrap it in and it take on the go. I also made one for my husband Gregg. I added turkey to his, which he loved. The wrap is absolutely tasty and filling.

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To view the full and original recipe from Minimalist Baker: Rainbow Swiss Chard Hummus Wrap .

xxo, valerie

Got a yummy recipe? Let’s hear it in the comments.

Follow @valeriefidan and tag your awesome food photos with #letsregal! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

6 Ingredient Broccoli Soup

broccoli-soup.jpg

It’s cold, rainy and foggy out. Perfect soup weather.

Last night I was craving Broccoli Soup, a long time favorite. Typically this a heavy, cream based soup which typically requires the use of heavy whipping cream as a base, which lends the creamy texture to the soup as well as its warm, hearty, and balancing flavor, contains as much as an astonishing 800 calories per 8 ounce cup (yikes!).

Of course being a Californian, I was up for the challenge of creating my own adaption. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

Typically, low calorie “healthy” versions of this soup require substituting the regular calories for low calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaption.

My take on Broccoli soup was achieved in 6 simple ingredients (well 7 if you count the water). This recipe makes 4 servings, totaling to approximately 343 calories the entire recipe and 85.75 calories per serving (I guestemated using Calorie Count). Not bad!

[amd-zlrecipe-recipe:7]

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.