Strawberry-Basil Chia Fresca

Strawberry Basil Chia Fresca

Cha-cha-cha-chia! I’ve talked about the wonders of chia seeds before and the pebbled little seeds truly are little nutrient-rich powerhouses. Over the last year, I’ve grown to be completely obsessed with adore beverages capable of levitating the seeds and infusing them with flavor. Since said beverages cost between $4 and $5 a pop, I figured it was about time I gave homemade chia levitation a whirl.

If you haven’t experienced hydrated chia seeds, take a moment to enlighten yourselves with their textural surprises and energizing properties. Upon first sip of a chia-infused drink, you may think to yourself, “This is odd but addictive.” or “What the heck is going on?” or maybe even a “What the #$@%?!” after spitting out that first sip. But I promise you, you’ll go back for more. You’ll find yourself tangled in a love affair with a silly, seedy beverage that will collect puzzled stares from those around you more efficiently than you hoarded collected pogs and slammers circa 1996.

My mom has been making strawberry-basil infused water for the past couple of years and it’s the most simple, refreshing and elegant non-adult beverage I’ve ever tasted. And if you’re currently terrified of my chia proposition, start with plain strawberry-basil water; you will not be disappointed. However, if you’re ready to get a little crazy, consider chia-fying yourself. Since chia seeds hold 9-12 times their weight in water and become gelatinous in response, they are great for rehydrating after an intense workout and also help to swiftly guide toxins through your system. And, seriously, it’s just downright fun to drink these little things.

Strawberry Basil Chia Fresca

Strawberry Basil Chia Fresca

Strawberry Basil Chia Fresca (Makes 10 cups)

◊ 1 cup quartered fresh strawberries

◊ 1/2 cup chopped fresh basil

◊ 8-10 cups water

◊ 1/4 cup chia seeds

◊ 1 cup water

◊ 1 – 3 tablespoons agave nectar, depending on desired sweetness

Add strawberries, basil and water to a large glass pitcher. Pop in fridge overnight. Strain off strawberries and basil OR transfer water to a spouted jug (if you opt to keep strawberries and basil in, you’ll want to drink the fresca through a straw). In a small bowl, mix chia seeds, water and agave nectar. Let stand for 10-15 minutes. Add to strawberry-basil flavored water and stir vigorously to separate chia seeds. Store water in fridge for up to 3 days.

Healthy, Recipes, Vegan

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April 14, 2013

1 Comment

Whole-Wheat Pretzel Monkey Bread + Lightened-Up Beer Cheese

Whole-Wheat Pretzel Monkey Bread + Beer Cheese

Call me crazy, but I think monkey bread is taking over the world. Ten years ago it was cupcakes, seven years ago it was vegan cupcakes, and now it’s monkey bread. I think we all have Pinterest to thank for this new trend. However, in all my happy pinning, I had yet to stumble upon a pretzel monkey bread recipe, so I figured I’d embellish upon the craze.

This whole-wheat pretzel monkey bread yields chewy little balls of pretzel wonder that are more flavorful and healthier than their white-flour sister from another mister. And don’t forget the beer cheese. Oh. Em. Gee. The beer cheese takes these pretzels to blissful heights. And seriously, you won’t know this beer cheese is lightened unless you’re the one who makes it. The taste and creaminess is right on par with the German beer hall favorite. This combo may have resuscitated the winter cravings I thought I had left behind last week. Move over springtime, it’s pretzel monkey bread season.

Whole-Wheat Pretzel Monkey Bread

Whole-Wheat Pretzel Monkey Bread and Beer Cheese

Whole-Wheat Pretzel Monkey Bread with Beer Cheese

Whole-Wheat Pretzel Monkey Bread and Beer Cheese

Whole-Wheat Pretzel Monkey Bread (Makes 8 servings)

◊ 1 1/2 cups warm water (110-115° F)

◊ 1 tablespoon brown sugar

◊ 2 teaspoons kosher salt

◊ 1 package active dry yeast

◊ 3 to 3 1/4 cups whole-wheat flour

◊ 4 tablespoons butter, melted

◊ 1 tablespoon vegetable oil

◊ 2/3 cup baking soda

◊ 10 cups water

◊ 1 egg, lightly beaten

◊ kosher salt

1. Add water, brown sugar, and kosher salt to a large, glass mixing bowl. Stir gently and top with yeast. Let sit five minutes or until a foam appears on the surface of the water. Add in the flour and butter and stir for 2-3 minutes to mix. Take dough out of bowl and knead on a clean work surface for 5-7 minutes, until smooth and elastic.

2. Coat glass bowl with vegetable oil and return dough to bowl. Let rise in a warm place for 1 to 1 1/2 hours or until the dough has doubled in size.

3. Mix baking soda and water in a large, glass bowl. Set aside.

4. Preheat oven to 400° F. Cut the dough into 5-6 equal pieces. Roll each piece into 1 1/2-inch-thick rope and cut into 1 1/2-inch pieces. Roll the dough pieces into balls and drop into the baking soda water for 10 seconds. Repeat with all dough pieces.

5. Transfer the dough balls to a well-greased 5×10 baking pan.

6. Brush the top layer of dough with egg wash and sprinkle with kosher salt. If you prefer saltier pretzels, you can sprinkle kosher salt in between monkey bread layers as opposed to just on top.

7. Bake at 400º F for 15-18 minutes or until the top has formed a dark golden crust.

8. Serve warm alongside lightened-up beer cheese {recipe below}.

Lightened-Up Beer Cheese (Makes 2 cups)

◊ 4 fluid ounces beer of choice

◊ 8 ounces light cream cheese

◊ 4 ounces reduced-fat cheddar cheese

◊ 1 tablespoon buffalo sauce

1. Open beer and let rest on counter until it comes to room temperature and releases most of its carbonation.

2. Heat beer, cream cheese, and cheddar cheese in a medium-sized saucepan over medium heat. Whisk until a smooth, creamy cheese sauce forms. Add in the buffalo sauce and whisk. Serve immediately. Can be reheated over stove or in microwave OR kept warm in a crock pot. Enjoy!

Appetizer, Recipes, Vegetarian

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April 1, 2013

4 Comments

Spring Thyme + Goat Cheese Gnocchi

Spring Thyme + Goat Cheese Gnocchi

You know your winter is lingering when you’re doing the springtime dance on a 50° day with blue skies. Never before has 50 degrees felt so good but hey, a chilly FREEZING COLD + dreary March will make you appreciate even the most meager of Chicago’s weather handouts. Chicago, you’re dishing it, and I’m taking it, locking it up, and never relinquishing it until you deliver your sweet summer vibes in early July.

My body is craving spring and is even preemptively seeking springtime foods in hopes of igniting the seasonal shift. Gone are the simple carb and sugar cravings I’ve had to keep at bay all winter. In their place are cravings for bright, citrusy, herby foods; the kind of foods that scream sunshine, patios, and a warm summer breeze.

Nothing says spring quite like goat cheese, fresh herbs, citrus, and veggies. Roll these all into a homemade gnocchi dish, and you’ve got a knee-buckler on your hands. Grab you fainting chairs, friends. These are the most tender, delicious, breathtaking little pillows of pasta you’ll ever taste.

And don’t think for one second that you are not talented enough to make homemade gnocchi; this recipe is the easiest, most fool-proof gnocchi recipe ever. It also comes together very quickly. So please do not be intimidated; you will show this gnocchi who’s boss.

Spring Thyme + Goat Cheese Gnocchi

Goat Cheese and Thyme Gnocchi

Spring Thyme + Goat Cheese Gnocchi

Spring Thyme + Goat Cheese Gnocchi

Spring Thyme + Goat Cheese Gnocchi (4 servings)

For Gnocchi:

◊ 16 ounces goat cheese

◊ 2 large eggs, lightly beaten

◊ 1 cup grated parmigiano-reggiano

◊ 1 tablespoon chopped fresh thyme

◊ 1 cup all-purpose flour

Let the goat cheese stand at room temperature for 20-25 minutes to soften. In a large, glass mixing bowl, add the goat cheese, eggs, parmigiano, and thyme. Mix well. Slowly add in the flour and gently knead until a soft, wet dough forms. Divide the dough into four equal pieces. Sprinkle a clean work surace with flour. Take one portion of the dough at a time and roll it into a 1-inch thick long rope. Slice rope into 1-inch pieces and place each on a baking sheet lined with parchment paper. Continue to do this with each dough piece. Store gnocchi in refrigerator until ready to cook. Can be made up to two days in advance.

When ready to cook, bring a large pot of water to a boil. Add in half of the gnocchi and cook for approximately four minutes or until the gnocchi begin to float. Remove with a slotted spoon and set aside. Add in second half of gnocchi and repeat.

For Citrus-Parmesan Sauce:

◊ 1/3 cup extra-virgin olive oil

◊ 2/3 cup grated parmesan cheese

◊ juice of 1 lemon

◊ 1 teaspoon chopped fresh thyme

◊ black pepper, to taste

◊ 1/4 teaspoon sea salt

In a small bowl, whisk together all ingredients.

For Spring Veggie Topping (Optional):

◊ 2 tablespoons extra-virgin olive oil

◊ 2 leeks, cleaned, halved, and sliced

◊ 8 ounces fresh asparagus, ends removed and cut into 1-inch pieces

◊ 8 ounces fresh or frozen artichokes, quartered

◊ sea salt, to taste

◊ black pepper, to taste

Heat olive oil in a large, nonstick skillet over medium-high heat. Add in the leeks and sauté for 4-5 minutes. Add in the artichokes, asparagus, salt, and pepper. Continue to sauté for 15-20 minutes or until the asparagus becomes tender.

To serve: Divide the warm gnocchi among four plates, drizzle with citrus-parmesan sauce, and top with spring veggies. If desired, sprinkle with more parmesan cheese. Serve immediately.

Pasta, Recipes, Vegetarian

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March 29, 2013

1 Comment

Quinoa, Spinach + Mushroom Meatballs

Quinoa Meatballs

Since embarking on my vegetarian journey, I’ve tried vegetarian meatballs of all shapes and sizes. From meat substitutes, to beans, to lentils, and back again, I’ve cooked and tasted quite the rainbow of veggie meatballs; however, none have had that perfect balance of firm + tender texture that is so indicative of a good meatball. After a cannelini-meatball flop and fail a few months back, I set out on a mission to create the perfect veggie meatballs. After a few tries and a few fails, this glorious quinoa meatball recipe came to be and it is the definition of delicious.

The texture is that perfect balance of firm + tender, the flavor is rich and meaty, and the ingredients add a balanced dose of healthfulness to this hearty dish. These meatballs are so easygoing and delicious, you can incorporate them into your life in a multitude of ways. Served with your favorite pasta, lined up on a toasted sub roll and topped with marinara, or tossed over spaghetti squash with a bit of parmesan; each option is just as tasty and satisfying as the next.

Quinoa Meatballs

Quinoa Meatballs

Quinoa Meatballs

Quinoa Vegetarian Meatballs (Makes 40 Meatballs)

◊ 1 cup uncooked quinoa, cooked according to package instructions

◊ 1 tablespoon extra-virgin olive oil

◊ 1 red pepper, finely diced

◊ 1 yellow onion, finely diced

◊ 8 ounces baby bella mushrooms, stems removed and finely diced

◊ 6 cups baby spinach

◊ 1/4 cup fresh parsley, chopped

◊ 1 1/2 cups Italian style breadcrumbs

◊ 1/2 cup grated parmesan cheese

◊ 2 eggs, lightly beaten

◊ 1/2 teaspoon sea salt

◊ freshly ground black pepper

1. Preheat oven to 350° F.

2. Heat olive oil in a large nonstick skillet over medium-high heat. Add in red pepper and onion and sauté for 5-7 minutes. Add in the mushrooms and sauté another 3-5 minutes. Lastly, add in baby spinach and continue to sauté until spinach is wilted. Remove skillet from heat and set aside.

3. Add cooked quinoa to a large mixing bowl. Add in sautéed veggies and gently stir. Add in the parsley, breadcrumbs, parmesan, salt and pepper. Stir to evenly distribute. Lastly, add in the eggs and gently mix until just combined to bind.

4. Prepare two large baking sheets with parchment paper. Spoon 1 1/2 tablespoons of mixture into your hand and roll into “meatball” form and place on baking sheet. Continue to do this until all meatballs have been formed. Note: the mixture will seem very sticky but, trust me, these meatballs will cook up and hold together well. They are sticky because you want them to bake up super moist, which is exactly what they do.

5. Bake the meatballs for 25 to 30 minutes or until just taking on a golden hue.

6. Serve with your favorite marinara and pasta.

7. Store leftovers in fridge for up to 5 days or freeze.

Healthy, Recipes, Vegetarian

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March 27, 2013

7 Comments

Rosemary Cheddar Biscuits

Rosemary Cheddar Biscuits

Lately I’ve noticed a recurring message in my life. I’m hearing it flow from my own mouth in conversations with students, intermingled with yogic notions and encouragement from my favorite yoga teacher, and woven through the witty dialogue in an episode of GIRLS. The message is simple but hefty: seek opportunities outside of your comfort zone and find comfort within your discomfort. It comes from the idea that when you’re comfortable, you become stagnant and when you’re uncomfortable, you’re growing and changing. As my yoga teacher so thoughtfully proposed Saturday morning: you currently have and possess all that you need to be your greatest self; it’s the discomfort you seek that ignites positive change and clears away the personal grime that stands in your way from becoming the truest expression of yourself. Be it bad habits, fear, or uncertainty, letting these excuses keep you where you’re most comfortable will prohibit you from becoming the person you are capable of being.

When I look at the things I’m most proud of in my life, it’s impossible to deny that each of them was attained only after reigning in the fears of my doubts and discomforts. If I didn’t take risks, be it big or small, I wouldn’t have the things that make me the happiest. My job. My sweet husband. My love for yoga. My blog. Each of these started as something completely outside of my comfort zone and, by taking a risk and making myself uncomfortable, each of them has become a formative element of my life.

You don’t need to make monumental shifts in your life to reap the benefits of change. One small step outside of you comfort zone everyday will yield miles of personal growth over time. It might sound silly, but going to a new coffee shop by myself is still outside of my comfort zone. During my work-free summer months, I often find myself becoming stagnant with a routine of working out, blogging, tv-watching, and socializing. While all of these things are great, I’ve realized that when I push myself to shake up my schedule in the tiniest of ways (e.g., new coffee shop), I’m happier because I’m growing and changing. The perfect time to infuse change into your life is when you find yourself falling prey to the habits of your routines.

Speaking of routines, habits, and comfort zones…

Biscuits? Way outside of my comfort zone. Baking? Almost always outside of my comfort zone. Baking + biscuits = feeling doomed upon entry into the kitchen. However, taking such a risk and creating such a recipe turned out to be incredibly rewarding. These rosemary-cheddar biscuits are something to write home about. Warm, buttery, and comforting enough to shed light on your discomfort- and change-seeking days.

Biscuits: Tastebuds as Change: Life. Somehow the former always improves upon the latter. An analogy about life all wrapped up in biscuit form.

Rosemary Cheddar Biscuits

Rosemary Cheddar Biscuits

Rosemary Cheddar Biscuits

Whole Wheat Rosemary Cheddar Biscuits | Vegan | Makes 12

For roasted tomatoes:

◊ 6 small tomatoes, sliced

◊ 1 tablespoon olive oil

◊ 1 tablespoon fresh rosemary

◊ sea salt and black pepper

1. Preheat oven to 400°. Line a baking sheet with parchment paper. Place tomatoes on baking sheet, drizzle with olive oil, sprinkle with rosemary, salt and pepper. Bake for 20 minutes. Remove from oven and let rest.

For Biscuits:

◊ 1 cup plain almond milk

◊ 1 teaspoon apple cider vinegar

◊ 2 cups whole wheat flour

◊ 1 teaspoon sugar

◊ 2 1/2 teaspoons baking powder

◊ 3/4 teaspoon baking soda

◊ 1 teaspoon sea salt

◊ 6 tablespoons earth balance or other vegan butter, cold + cubed

4 tablespoons chopped fresh rosemary

◊ 4 ounces vegan cheddar cheese, grated

1. Increase oven temperature to 450°.

2. In a small bowl, combine almond milk and apple cider vinegar to form a curdled “buttermilk.”

3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Work the cold, cubed butter into the dry ingredients with fingers. You’ll know it’s evenly dispersed when a coarse meal forms.

4. Gently mix in the cheddar cheese and rosemary.

5. Add in the buttermilk and stir until just combined, being careful not to over mix.

6. Line a large baking sheet with parchment paper. Drop dough in 12 equal mounds onto baking sheet.

7. Top each mound of dough with a roasted tomato slice.

8. Bake for 16-18 minutes or until just beginning to turn golden.

9. Enjoy and store leftovers in fridge or freezer.

Baking, Recipes, Vegan, Vegetarian

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March 18, 2013

4 Comments

Antioxidant Bark

Antioxidant Bark

…And I’m not talking about tree bark. Although likely full of healthy fiber, I don’t recommend eating the crunchy exteriors of trees. Oh no, I’m talking about dark chocolate filled with antioxidant-rich goodies. This chocolate bark is stuffed with toasted coconut, raw pepitas, dried cherries, and chia seeds and it’s makes-you-weak-in-the-knees good. I have a few warnings for you though:

Warning 1: This chocolate bark has an addiction rating of 10. You will attempt to engage self-control by eating one or two pieces but you will fail. However, this is one of those rare occasions when failing is actually winning because A) you’re eating chocolate and B) it’s full of antioxidant-rich garnishes.

Warning 2: Your indulgences/love affair with this bark will leave you with chocolate on your face. And, if you’re extra talented blissfully unaware, you’ll walk around with chocolate on your face for a full 45 minutes before your husband will see you, burst into a fit of laughter, and suggest that you walk yourself to the nearest mirror to take a gander. Don’t worry, karma apparently dishes out its payback in chocolate-covered form these days. As I was writing this post, I looked over at my sweet + handsome husband only to see that the side of his mouth was covered in the remnants of chocolate bark. This bark will get you good.

Warning 3: If you live with a pepita + dried cherry bandit, hide these ingredients before making the bark or you’ll 1) be running back to the store or 2) be dishing out a swift slap on the wrist to notify your roommate that his new favorite ad hoc trail mix is about to be coated in chocolate. Chocolate trumps trail mix.

Warning 4: Not making this antioxidant bark would be a huge mistake on your part. You’d be missing out on chocolate, antioxidants, and pure enjoyment. Plus, it returns strongly on its investment; you need not invest much time or energy in making this bark for it to return a significant amount of flavor and happiness.

Antioxidant Bark

Antioxidant Bark

Antioxidant Bark

Antioxidant Chocolate Bark (Makes 15 servings)

◊ 15 ounces dark chocolate

◊ 3/4 cup sweetened shredded coconut

◊ 1 cup dried cherries

◊ 2 tablespoons chia seeds

◊ 1/2 cup raw pepitas

◊ sea salt

1. Place coconut flakes in a large skillet over medium heat. Stir frequently and toast until the flakes are mostly brown.

2. Melt chocolate in microwave or a double boiler.

3. Add melted chocolate to a large mixing bowl. Add in half of the toasted coconut, cherries, and pepitas. Add in all of the chia. Stir until all elements are evenly distributed.

4. Pour bark mixture on a pan lined with parchment paper. Spread to 1/4-inch thickness.

5. Top with remaining coconut, cherries, and pepitas. Sprinkle with sea salt.

6. Put in freezer for at least 30 minutes.

7. Once chocolate has firmed up, break or cut the bark into pieces. Store in refrigerator.

Baking, Healthy, Recipes, Vegan, Vegetarian

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March 11, 2013

4 Comments

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