Roommate Recipes

foodographies:

Apple Bed of Nachos 

thehipsterkitchen:

Ingredients:

• 3 crispy and slightly tart apples
• 1 tsp lemon juice
• 3 tbsp creamy natural peanut butter
• 1/4 cup sliced almonds
• 1/4 cup pecans
• 1/4 cup flaked unsweetened coconut
• 1/4 cup vegan chocolate chips

Directions:

1. Slice up apples thin enough so it would be easy to eat the slice in one or two bites.
2. Lightly spritz the apples with lemon juice to keep them from browning too fast.
3. Melt some peanut butter and drizzle it all over the apples. 
4. Top the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and chocolate chips. 
5. Finally, drizzle a little more peanut butter onto the plate.
6. Serve straight away, or chilled. 

(Source: , via scianaphobia)

thecakebar:

3 minute marshmallow cups! (recipe)

(via odundleerdasmeer)

butterflygrace:

(via Make This: Award-Winning Vegan Grilled Cheese Sandwich: LAist)

freemindfreebody:

sknnyasfckkk:

fromflabbytofit:

Spinach and cheese roll up with sweet potato fries

1 Whole Wheat Roll-Up: 110 calories

1/2 Cup shredded reduced fat Sargento Italian blend: 160 calories

1/2 Cup of baby spinach: 6 calories

Alexia spicy sweet potato fries: 130 calories

Total: 406 calories

I made this tonight and it was perfect. It hits the spot on those days where you want something satisfying and ‘junk food-ish.’

omg YUM

DAYUM!

scianaphobia:

humblehealing:

This is genius

msylvester:

Raw Lasagna - with Zucchini as the Noodles

This recipe is adapted from @MatthewKenney and @Sarma is their cookbook from the amazing NYC Restaurant Pure Food and Wine. I love how they encourage us to play with the recipes and make them our own. In the spirit of full disclosure, if you want to read the original recipe, please get the book “Raw Food - Real World” - it’s fabulous and beautiful to look at.

As you can see in the images, the ingredients are simple and easy to get anywhere. My adaptation begins with the fact that I only had 30 minutes to prepare the meal and it’s just beginning to be Spring and I don’t have access to everything one would want, so I improvised.

The Sauces

The main success of this dish is the multi-layered nuanced flavors - which all come from the sauces, which are meant to mimic the marinara, cheese and pesto in a cooked lasagna.

Pesto

I don’t care for raw garlic and my wife doesn’t like nuts in pesto - so this is really a Basil Spread made by blending the Basil with enough Extra Virgin Olive Oil to make it spreadable. I add in a pinch of Sea Salt to punch it up.

Marinara

I use Sun Dried Tomatoes that are organic and not soaked in oil. Yes, I can make my own, and do, but these are fast, good and I didn’t have to wait two days. Take them and put into the Cuisinart, add a handful of heirloom cherry tomatoes, some olive oil and 10 sprigs of oregano from the garden. Pulse til smooth.

Alfredo Sauce or Ricotta-like sauce.

Raw Cashews are amazing. Once soaked you can do so many things with them (see my Cashew Milk recipe for instance). Put one cup of Cashews into the Cuisinart, add in 2 heaping teaspoons of nutritional yeast (this has the uncanny ability to give a cheese like overtone to the sauce) - the juice of one Meyers Lemon, a squirt of Olive Oil and 1/2 teaspoon of fresh grated nutmeg. Pulse til extra smooth - taste and adjust seasonings to taste. Might want to salt it if the lemon didn’t add enough acid.

Prepping the Vegetables

This is time for the mandoline, as you really need to get everything sliced as paper thin as you can. I have great knife skills, but I can’t get them as thin as they require. They have to be pasta-thin. I use this cool glove to make sure I don’t cut myself.

Look at the image to see that I have mushrooms, zucchini and tomatoes to work with. In the original recipe there are no mushrooms, and the tomatoes are Green Zebras - which we won’t see here in Santa Barbara for a few months.

Assembling the Dish

I have done this several times now and am most happy with the small square dishes you see in the image above. I have tried round, small, large, casserole (not good), and like these the best. However, I think maybe something in a clear glass would be interesting too. Best thing: no rules, make it fun.

I start with a layer of zucchini, then a spoon of marinara, then mushrooms, then alfredo sauce, then tomatoes and pesto, repeat until the dish is full. See the final image to see how I wrapped the top - as this becomes the bottom when you unmold it - and unlike lasagna we all grew up with, you don’t have to cover the top later with sauce and cheese to protect the noodles from burning.

Plating

The most fun is actually presenting the dish for your diners. I drizzled a little bit of Balsamic Glaze (NOT RAW) on the bottom, if you are super-pure, omit it and put something else, like a drizzle of the pesto thinned out for instance.

Then I carefully turn the chilled dish over and pop it onto the plate, I sprinkled a little bit of Herbs de Provence that we get from Shepards Farms in Carpinteria at the Farmers Market on the top. Viola - time to eat.

I served this with a side salad of hydro farmed butter lettuce, julienned daikon radish and french cut Persian cucumbers and dressed it with a Meyers Lemon and Olive Oil vinaigrette. A perfect, light accompaniment.

As usual, if you actually make this dish, and I highly recommend, as it’s really easy, then write me or send a picture.

Til we eat again.

This actually sounds SO amazing, and I’m a meat-eater.

sleepthin:

mywaytohealthy:

nowisnotnever:

fuckyeahfitspiration:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.

Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.

1. Wash the vegetables, then dry. 
2. Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
3. Steam the noodles.
4. Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

reblogging because I REALLY need to try this soon!

me too! must try this for dinner tomorrow.

NEED TO DO THIS!

(via pampampam)

1-0-0-lbs:

leanmeanworkoutmachine:

1/ Sweet Potato Pancakes/Waffles

Ingredients

• 150 grams Sweet Potato, mashed
• 1 scoop Whey Protein (I like to use either vanilla, chocolate or cookies n’ cream)
• 3 Egg Whites
• 1/4 cup chopped Walnuts (optional)
• 1/2 tsp Baking Soda
• 1/2 tsp Nutmeg
• 1 tbsp Cinnamon

Directions

1. In a large bowl, mix all ingredients until smooth.
2. Cook batches in pre-sprayed skillet/waffle maker on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
3. Serve with cinnamon and sugar free syrup.

Nutrition Facts

• Calories 309
• Total Fat 1g
• Total Carb  35g
• Protein 40g

2/ Bacon ‘n Cheese Sweet Potato

Ingredients

• 1 medium baked Sweet Potato
• 1/2 cup Cottage Cheese
• 2 tbsp Low-Fat Mozzarella Cheese, shredded
• 2 slices Turkey Bacon (cut into small pieces)
• 1 tbsp crushed Red Pepper
• chopped Broccoli, to garnish

Directions

1. Top sweet potato with cottage cheese, mozzarella cheese, chopped broccoli, turkey bacon and crushed red pepper.
2. Microwave for 1.5-2 minutes, or until cheese is melted.

Nutrition Facts

• Calories 296
• Total Fat4g
• Total Carb40g
• Protein25g

3/ Sweet and Spicy Sweet Potato Soup

Ingredients

• 2 medium Carrots, peeled
• 2 stalks Celery
• 1 large Onion, peeled and halved
• 3 tbsp Enchilada Sauce
• 2 cloves Garlic, chopped
• Salt and Black Pepper
• 1 Bay Leaf
• 5 cups Chicken Stock
• 1 large baked Sweet Potato, cubed
• Fat free Greek Yogurt for garnish

Directions

1. Heat a soup pot over medium-high heat and spray with Olive Oil Pam.
2. Add carrots, celery and onion and cook for 5 minutes.
3. Add the garlic, chipotle, and enchilada sauce and stir to combine.
4. Stir in salt, pepper and a bay leaf and cook for 1 minute.
5. Add stock, cover and raise heat to high. Bring the stoup to a boil, remove cover, and simmer for 10 minutes.
6. Add chicken and sweet potato and simmer 5 minutes or until sweet potatoes are tender and chicken is cooked through.
7. Garnish with dollop of Greek yogurt.

Nutrition Facts

Amount per serving

• Calories 207
• Total Fat3g
• Total Carb15g
• Protein30g

4/ Sweet Potato Fries/Chips

Ingredients

• 16 oz Sweet Potatoes
• Choice of seasonings

Directions

1. Preheat oven to 425.
2. Cut up sweet potatoes (fries, wedges, whatever you prefer).
3. Season and spray pan and sweet potatoes with Olive Oil Pam.
4. Bake for 15-20 minutes or until golden brown.

Nutrition Facts

• Calories 109
• Total Fat1g
• Total Carb23g
• Protein2g

5/ Sweet Potato Stir Fry

Ingredients

• 4 oz Pork Chop
• 4 oz Japanese sweet potato, sliced lengthwise ¾-inch thick
• 1 cup cut Cabbage (I like purple, for the color)
• 1/2 cup Cauliflower (again, purple)
• 1/2 cup Broccoli
• Salt and Pepper, to taste

Directions

1. Place sweet potatoes in oven at 425 for 15 minutes.
2. Meanwhile, cook pork chop on medium heat until done.
3. Add cabbage, broccoli and cauliflower to skillet and cook until cabbage is wilted. Mix with pork, sweet potato and eggplant and season with salt and pepper.

Nutrition Facts

• Calories 296
• Total Fat4g
• Total Carb30g
• Protein35g

6/ Sweet Potato Bread

Ingredients

• 8 oz mashed Sweet Potato, without skin
• 2 scoops Vanilla Whey
• 1 cup Oat Bran
• 2 Egg Whites
• 2 tbsp Milk
• 1/4 cup chopped Walnuts (optional)
• 1/2 cup Splenda
• 1 tsp Nutmeg
• 1 tsp Vanilla
• 1 Tbsp Cinnamon

Directions

1. Preheat oven to 350°F. Spray 9x5x3-inch loaf pan with olive oil Pam.
2. Mix whey and oat bran into medium bowl.
3. Beat splenda, eggs and vanilla to blend in large bowl. Mix in sweet potato. Add dry ingredients and walnuts and stir well.
4. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes.
5. Cool bread in pan on rack 15 minutes.

Nutrition Facts

• Calories 89
• Total Fat 1g
• Total Carb 14g
• Protein 8g

omfg drooling everywhere need

(Source: , via freemindfreebody)

nogameon:

eathealthyrunfar:

Herb Crusted Sweet Potato Bites.

MMmMmmmMMmm

I want to go to there.

with Jess Fimbel, artist extraordinaire

(via jildo)

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

making these tomorrow with black beans because i don’t have any white ones

freemindfreebody:

damnshesfit:

Peanut Butter Banana Sushi! (tutorial)

ohhh!

(Source: thecakebar)