Meatless Monday: Vegan Garden Fresh Breakfast Potatoes

Hello Darlings!

I am not the biggest breakfast fan. Brunch, sure, but breakfast? Functioning that early in the morning is not exactly my thing. However, when you have a box of CSA goodies hanging out on the counter calling to you and leftover potatoes just about to sprout, you get to cooking.

These potatoes turn out crispy, the perfect accompaniment to normal, super soft breakfast foods, without losing their fresh-from-the-garden taste. Plus, leftovers mixed with a scoop of vegan yogurt turns into a delicious potato salad!

Meatless Mondays: Candied Kumquats (Two Ways)

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I always say that I should never be allowed in Whole Foods when I’m hungry. I go in for a few things on a list and walk out with a basket full of goodies I technically didn’t need. However, this time it worked out in my favor!

I spotted the cute little kumquats and knew I needed to have them; they’re in season now, so I know that they’d be perfectly tart and sweet. I always forget that kumquats are so sour, so when I popped one into my mouth and thought ‘this needs sugar’ I knew I had the idea for my recipe this week. I candy oranges and lemons often so why not kumquats? I am SO glad I did because this recipe (totally tooting my own horn) made candied kumquats one of my all-time favorite foods!

Meatless Monday: Pepper-Stuffed Artichokes

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Artichokes are EVERYWHERE right now, (yes, I know the reason why is because they’re in season!) but the look so deliciously deadly I thought I needed to bring a couple home. Deliciously deadly you say? Yes. Those little pokey leaves are a pain- literally- they draw blood! So be careful, but the pain is totally worth it!

Now, I like artichokes in every way, dips, steamed then dipped in butter, so I thought I’d try something different- stuff them. Stuffed artichokes are a bit more filling than just the leaves and the peppers give them a fresh, zesty pop!

Meatless Monday: Squash Noodles with Spinach-Basil Pesto

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Now, I am all about pasta. I have definitely eaten my way around Italy, devouring it in all its shapes and sizes. But I do have to say, it isn’t exactly the lightest meal. So with spring having sprung, squash noodles are a great alternative to the heavy deliciousness. Topped with flavorful (and anti-oxidant rich) pesto you really can’t go wrong!

Meatless Monday: Tropical Chia Seed Pudding (Vegan)

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Winter in Colorado is strange. It will be 70 degrees and sunny one week and the next it will be 16 and snowing. Maybe the crazy weather is just a Denver phenomenon, but when I had the chance to jet off to Florida to visit a friend I jumped at the chance. Salt water, sand, and warm sun? Yes please!

Meatless Monday: Every Beet of My Heart Arugula Salad (Vegan)

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Okay, I admit it- this is the cheesiest recipe (and name) that exists on this blog and I ADORE it. With Valentine’s Day coming up red, pink, and white have everywhere and I knew I wanted to do something fun and festive as a side dish for the day set aside to celebrate our love (whether that is another person, or yourself it doesn’t matter!).  I spotted these gorgeous beets while perusing the produce section and my cheesy self turned on, “aww, every BEET of my heart.” Yep, that’s me- weirdo extraordinaire.

Meatless Monday: Sautéed Mushrooms and Shallots with Brussels Sprouts

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I feel like I have been ridiculously busy for months on end. And with that I know that my healthy eating has been slipping. So I decided that this weekend I was going to take a bit of time to ready myself for another packed-to-the-gills week and meal prep just a bit.

Meatless Monday: Hearty Winter Egg Cups

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I have been insanely busy this autumn and winter. For me being super busy usually involves me accidentally forgetting meals-especially breakfast. So, enter super easy, very delicious, prep ahead egg cups! This winter version is chock full of potatoes, onions, and mushrooms to give you energy and keep you full all morning.

Meatless Monday: Vegan Pumpkin Pie Chia Seed Pudding

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So, I’ve said a few times that I am very much so a summer baby, sunshine and hot weather all day everyday, thank you! But I do enjoy autumn as well, even if it is paving the way for winter (brrrr..). One of my favorite things to embrace during autumn is the array of delicious belly-warming flavors, especially pumpkin and the spices that go along with it!

My Pumpkin Pie Chia Seed Pudding is a decadent breakfast (or dessert!) that is full of nutritious ingredients (read: good for you) and incredibly easy to make, whether you’re concocting two jars or ten! I love being able to pop open the fridge, have breakfast ready to go, and getting to savor the spicy flavors of fall each morning!

Meatless Monday: Sautéed Tomato and Herb Summer Salad

Hello Darlings!

I am clinging to summer with two (very tight) fists. While hiking this weekend I noticed the leaves starting to fade into autumn’s very beautiful colors yet I kept telling the colors to “go away.” Seriously, my hiking companions must have thought I was crazy, but alas, I’m a summer girl. So with that being said I absolutely love the tastes of summer, the gorgeous colors of ripening tomatoes, the fresh tastes of herbs, and the deep greens of kale and spinach. So I’ve added them all together and created a Sautéed Tomato and Herb Summer Salad, which is tasty now and is sure to keep your belly happy in the upcoming fall months.

Meatless Monday: Honey-Balsamic Glazed Figs & Homemade Whipped Cream

Hello Darlings!

It is fig season! *Does a little happy dance* I love figs, their versatility (did you see them as a pizza topping?), how robust their flavor is without being overpowering, and, of course, they are gorgeous to boot!

Summer Drink Series: Lavender-Peach Spritzer

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Now, I know I’m not in Georgia but I still think that the smell of peaches is summer’s perfume. Fresh, sweet, not too overpowering, it blends well with an incredible amount of things and yet is still perfect on its own. Its well documented here on Chickadee Says that lavender is one of my favorite flowers and my favorite flavors (if you follow me on Instagram you might notice I have a slight obsession with lavender kombucha) so, the combination of peaches and lavender, to me, is heaven. Add a bit of vodka, and you’ve got a party I most definitely want to attend.

Meatless Monday: Sautéed Vegetable Quinoa

Hello Darlings!

This summer has been crazy, and this upcoming week even more so! I am really bad about eating when I get super busy because I tend to graze- eating whatever is close by and easy rather than eating more nutritiously. So I decided to help myself out a bit and make big batches of delicious food so I have something quick to grab when I’m hungry that will both fill me and fuel me!

Summer Drink Series: Homemade Vegan Iced Chai Latte

Hello Darlings!

So I know usually the summer drink series recipes involve alcohol, but I had a hankering for a chai latte and instead of spending the four dollars to grab one down the street I whipped up one of my own at home! The flavor of chai is all about the freshness of the spices, and I love mine extra spicy- so I used super fresh spices from fresh ginger to whole cardamom pods from Jiva Organics.

Meatless Monday: Tangy Cucumber-Dill Salad

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July farmers’ markets are pretty far up there on my list of favorite things. They are full of gorgeous produce, lots of fun people, and they give me an excuse to carry around my woven produce basket that I picked up in Spain years ago. Bumbling around the farmer’s market with Tinkerbelle in tow, I spotted some wonderful looking cucumbers that I knew I had to turn into salad! After popping a handful of dill into my basket I was ready to go- the rest of the simple salad’s ingredients I already had at home!

Generally speaking I tend to go for sweeter salads- think peaches, beets, golden raisins, but every once in a while I love the tang of an almost sour salad that wakes up your taste buds and is super fresh with the flavors of summer. Adding in goat yogurt and a bit of lemon to amp up the tang creates a depth of flavor that highlights fresh produce!

Meatless Monday: Vegan Superfood Pesto

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In my mind summer food should be (and taste) fresh. From farmers markets to the produce aisles in health foods stores, the abundance of fresh fruits and veggies that summer has to offer is incredible. I bring that ‘fresh’ feeling to when I cook (think with heat) as well! I have a very large soft spot for pasta and when there is a profusion of basil on shelves or in stalls I can’t help but grab a bunch to make pesto!

This pesto recipe, however, is a bit different. At the beginning of June I was lucky enough to head to Utah for the Blend Retreat and spend time with lots of my fellow bloggers including Heather (take a peek at her re-branded website- it’s amazing!) who was sponsored by Nutrex Hawaii, and was giving out samples of their spirulina and BioAstin. I am officially hooked on their spirulina- I went out and bought a bottle of the powder.

Meatless Monday: Vegan Avocado Soup Plus Protein in Almond Milk

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser #SilkAlmondBlends.

Hello Darlings!

I have never been a cow’s milk drinker- even when I was a child I really disliked it (sometimes I attribute the fact that I am the shortest one in my family to my lack of milk intake versus my siblings’). However when it comes to the taste and benefits of almond milk I can drink it all day every day- from cooking with almond milk to downing a glass! So when I was offered the opportunity through #CollectiveBias to check out my favorite almond milk brand, Silk, and their new Almond Coconut Blend and the Almond Milk Protein and Fiber I used in my Vegan Avocado Soup Recipe!

Meatless Monday: Rainbow Chard Slaw

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I know it is extremely bad for my wallet, but I tend to wander around the health foods store and see what catches my attention. This week the organic rainbow chard practically screamed at me. Giant leaves, super bright stalks, and the fact when I was looking at them the veggie sprayers got me in the face all lead to: yes, please and a ridiculous looking grocery bag.

I love slaw in any way shape or form, and I decided the fresh rainbow chard’s bite would pair really well with the goat yogurt in my refrigerator, sweet carrots, and a bit of my favorite spice, nutmeg. And oh was I correct! I love the simple to whip up, super bright Rainbow Chard Slaw (I’ve been munching on the leftovers for days!)

Summer Drink Series: Limoncello Martini

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Last year I started my Summer Drink Series on the Summer Solstice. This year in my new apartment (tour to come!) I may have gotten a bit over zealous when it came to the ‘summer’ portion of the series and I’m starting a month early. Whoops- who can blame me? Delicious cocktails on a roof deck are just fabulous!

I’m kicking things off with a very simple, very tasty, and VERY potent Limoncello Martini!

Meatless Monday: Raspberry-Mint White Chocolate Bark

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My sweet tooth knows no bounds- and with Easter just around the corner I am being barraged with pastel colored candy on every end cap and so my sweet tooth is craving sugar. Badly.

So instead of breaking the bank with expensive Easter candy (I’ll wait for the 50% off sales, thank you) I made my own! With just a bag or two of white chocolate chips and organic produce you can satisfy the sweet tooth without all the fillers!