Pineapple Guacamole
Makes about 2 1/2 cups of dankness
Helllluur new friend. I was a little nervous adding pineapple but man was I taken by surprise. Not like huac needs help being more delicious, but if you ever feel like mixing it up add them pineapples and enjoy. It's so good you might not want to share.
Ingredients:
2 avocados
2/3 cup chopped pineapple (Canned or fresh, whatever. I used canned and cut them up a little more once I took them out. I also only put in 1/2 cup because it was my first time and I got nervy. Your guac= your rules)
1/2 cup chopped red onion (NOTE TO SELF: red onion is stronger than a white, yellow, and sweet onion. Therefore, you will cry more. Just a heads up. You'll thank me later.)
2 tablespoons chopped cilantro
2 to 3 cloves garlic, minced
1 tablespoon lime juice
1/8 teaspoon ground cumin
Pinch of salt
All you gotta do it mash up the avocados into nice chunks then add everything else in and start dipping. Serve at room temp or chilled. Your call.
Blended Sweet Cinnamon Spice Lattes
Makes 2 tall drinks, or one venti
Maybe you want some tea but it's just too damn hot outside for all that. Well, here ya go, problem solved. You're welcome. This can actually be made with any tea you want. Peppermint, Chai, Earl Grey. Your latte, your choice.
Ingredients:
2 cups vanilla almond milk
1/2 cup water
4 bags Tea (this is where you have to make a decision and choose what you're going to use. no pressure)
1 to 2 teaspoons maple syrup or agave syrup (to taste)
2 cups ice cubes
1/2 frozen banana cut into chunks
ONE: In a small saucepan, heat the almond milk and water over medium heat until it stars to bubble around the edges. Turn off the heat and add the tea bags. Let them steep for 10 minutes. DON'T over steep them. So set a helpful timer on your new iPhone 6+ and go do something extremely unproductive while this is doing its thing. Take the bags out and stick all that in the fridge to cool down for at least 1 1/2 hours.
TWO: When you're ready to drink, add the maple syrup, ice, banana, and tea mix to a blender and run until it is smooth.
WOWZA! This is a very tasty side. The awesome thing about quinoa is that you can pair it with anything. I used this as a side with teriyaki steak. Wise choice.
Ingredients:
1 teaspoon plus 2 tablespoons olive oil
1 1/2 cups quinoa
2 3/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 1/2 tablespoon vice vinegar
1/3 cup chopped mint
2 tablespoons minced green onions
1/2 cup slivered almonds **(optional but why the heck not)
TWO: Mix together the lemon juice, vinegar, and remaining 2 tablespoons olive oil in a small glass. After the quinoa has cooled for a couple of minutes, add the lemon dressing, mint, and green onions to it. Toss well and fold in the almonds. Taste and see if you want more salt, mint, or whatever else. Serve at room temp or cold.
Banana Pancakes
Makes about 12 pancakes or 6-8 mega ones (you decide). You can either keep the extras in the ridge as leftovers/snacks for later or freeze them and eat whenever you damn well please.
Holy pancakes! I've always been a huge pancake fan. My dad used to make them every Sunday growing up and man were they a hit. A hit to the point that my friend Caroline used to come over and have them with us. Try these out. Add chocolate chips if you want to get extra sweet in the morning.
Ingredients:
2 1/2 cups all purpose flour to whole wheat pastry flour (I used all purpose)
2 tablespoons brown or white sugar (I used 1 of each)
2 teaspoons baking soda
1/2 teaspoon salt
2 cups nondairy milk (like almond)
1 small banana, Mashed
Grapeseed oil or coconut oil for cooking the pancakes
ONE: In a big bowl, whisk together the flour, sugar, baking soda, and salt. Make a crater in the middle and add the milk and mashed up banana. Mix that all together until there are no more dry spots, but don't go crazy. Mixing too much will make them tough, we don't want them to be tough, duh.
TWO: Pour that batter into a skillet or griddle and get flipping my dudes.
Yeah I may have taken a bite out of that one when it was fresh off the stove.
Song for the Recipe: Banana Pancakes by Jack Johnson
Oh. My. Lanta. Never buy store bought salsa again because this shit is dank. It is definitely spicy but man is it fabulous. Have this with tacos, quesadillas, chips, eggs, you name it. Food item + fire roasted salsa = good.
Ingredients:
1 can (14.5 ounces) fire-roasted diced tomatoes
1/2 white or yellow onion, chopped (about 1 cup)
1/3 cup chopped green onions
1/2 cup chopped cilantro
3 serrano peppers, chopped (for extra spicy add the seeds)
2 to 3 cloves garlic, minced
1/4 teaspoon ground cumin
juice of 1/2 lime
salt to taste
ONE AND DONE: Throw everything in a food processor or blender and blend it until it's how you like it. Smoothy, chunky, your salsa = your rules. Keeps for 4 to 5 days in the fridge, but it's so dank you'll be drinking this up.
Yeah, kind of a lame shot but trust me on this and dig in.
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
Makes about 6 tacos
*Pair this with the Fire Roasted Salsa like I did and it'll knock your socks off. Hella good.
I added ground turkey to this to beef it up a little bit but man are these good. Who knew cauliflower could taste delicious in tacos. Not me. So grab a beer and get to work. Just don't get too crazy until you're done cooking. My friend Avery was in town and she came over to help and of course eat. Enjoy.
Ingredients:
1 Head cauliflower
3/4 cup Beer (any type you want, just don't use something heavy like a stout. I used New Belgium Snapshot Wheat Beer)
1/4 cup Vegetable Broth
1 tablespoon lime juice
1 1/2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 cloves garlic, sliced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
ONE: Head yo oven to 400F.
TWO: Chop the cauliflower into small florets no bigger than a quarter. In a saucepan, warm the beer, broth, lime juice, soy sauce, hot sauce, and garlic over medium heat. Add the cauliflower and simmer for about 1.5 minutes. Drain.
THREE: Toss the spices, salt and olive oil together in a large bowl. Add the cauliflower and onion and stir that ish until everything is coated. Dump it on the baking sheet and bake until browned, stirring halfway, about 20 minutes.
FOUR: To make the tacos, warm the tortillas and then add as much of whatever you want my dudes.
Cilantro Coleslaw
1/2 head of green cabbage (I used red because I had some left over, but use whatever you want)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro
ONE AND DONE: Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches long. This is a great time to get good with your knife skills if you're looking for a silver lining in all that chopping. Chop the carrot into thin matchsticks of the same length. In a small glass, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that shit well. Add the cilantro and serve.
Two tacos of goodness.
Song for the Recipe: Peaceful Easy Feeling by the Eagles
Brown Rice Bowl with Edamame and Tamari Scallion Sauce
Makes enough for 4-6 peeps
Savory food for breakfast is where it's at and more people need to hop on the bandwagon. I've never had anything even remotely like this for breakfast so this was definitely a change for me. The sauce is ridiculously good, I may use it again and put it on some fish tacos. This is another recipe that is easy and makes a bunch so you can have it for leftovers during the week and not have to worry about making breakfast. Indulge in something other than cereal. You're welcome.
Ingredients:
TAMARI SCALLION SAUCE
1 cup sliced green onions
1/4 cup rice vinegar
2 tablespoons orange juice
4 teaspoons toasted sesame oil
1 teaspoon soy sauce or tamari sauce (I used soy)
Basic Pot of Brown Rice (put 1 teaspoon coconut or olive oil in a medium sized sauce pan on medium heat. Add in 2 cups brown rice and let it toast for about 2 minutes. Then add in 3 1/2 cups water and let that ish cook for about 30 minutes or so)
4 cups shelled edamame (I bought the frozen kind and just heated them up in the microwave when I was ready to feast)
1/3 cup sliced almonds, toasted *optional (add them in and you won't regret it)
ONE: Assemble the sauce: throw everything into a blender or food processor and let it run until the sauce is smooth. You'll get about 2/3 cup of sauce. Dank.
TWO: Time for the bowl. Spoon equal parts brown rice and edamame into a bowl and drizzle however much sauce you want on top. Add the almonds after the sauce and feast my friends.
Song for the Recipe: Ambling Alp by Yeasayer
I just freaken love this song.
