Tag Archives: easy

Roasted Chicken and Veggie Salad Bowl

roastedchickenandveggies4_nov2015

I love warm salad bowls during wintertime (and yes, we finally have cold weather and I think it’s here to stay!) Whenever I think of them, I think of snowy days, a crackling fire, and roast turkey. Anyone else?

Just me? Ok, that’s cool…

Anyways, salad bowls are my favorite dinner: they’re SO, SO easy to whip up (basically just raid your fridge, put everything on the counter, and dinner is served) If you’re feeling snazzy,you might even roast some veggies.

 

I roasted veggies today. I was feeling snazzy.

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And I was feeling extra snazzy, so I added some chicken for my meat-loving little brother. (When he asked me what was for dinner and I replied “salad,” the look of disgust and disappointment of his face was too much, so I added “with chicken.” Funny how quickly a face can light up…)

And that’s how this recipe was born. And I’m so glad it was because I just might be living off of this salad for the rest of winter– and my life. Roasted sweet potatoes, caramelized onions, and fresh avocados. Need I say more?

roastedchickenandveggies2_nov2015

Yeah, didn’t think so.

Roasted Chicken and Veggie Salad Bowl
 
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Author:
Serves: 2-4
Ingredients
  • 2 heads of lettuce, washed and chopped
  • 1 avocado, chopped
  • 1 tomato, washed and chopped
  • ½ lb chicken thighs
  • 1 medium sweet potato, chopped
  • 1 medium potato, chopped
  • 1 bell pepper, washed and sliced into strips
  • 1 onion, sliced into strips
  • ½ cup couscous, prepared according to package instructions
  • feta cheese
  • salt, pepper, smoked paprika
  • olive oil
Instructions
  1. Preheat oven to 425F.
  2. Rub about 1tbsp each of salt, pepper, and smoked paprika onto the chicken thighs.
  3. Roast the onion, bell pepper, potatoes, and chicken in a greased pan for about 30 minutes (stir every 10-15 minutes).
  4. Enjoy on a bed of lettuce topped with the roasted veggies, avocado, tomato, couscous, feta cheese, and olive oil!

 

 

 

Waffles For One

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Little me wasn’t a very picky eater. but there were some foods I wouldn’t touch: like spinach and pancakes (it was a shame, I know).

And then there were the foods I couldn’t stop eating, like waffles. The best part: my mom used the same recipe for waffles and pancakes. They were the exact same recipe! But I guess I just wanted it in waffle form (which makes no sense, but do picky eaters ever make sense? Yeah, didn’t think so)

So, on to these waffles. Also known as “Waffles for Me, Myself, and I.” For those mornings when you’re making breakfast for yourself and don’t want to make a dozen waffles–because, if you’re like me, you will eat the said dozen waffles.

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To resist the temptation of scarfing down eating a dozen waffles, I scaled down the recipe for “Me, Myself, and I Waffles” (that phrase is way too much fun to say) It makes two to three waffles, depending on your waffle maker.

Personally I like drizzling them with honey, but maple syrup is delicious and also a classic. Fresh fruits (blueberries, strawberries, black berries, etc) go wonderfully with waffles as well!

Waffles For One
 
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Serves: 2-3 waffles
Ingredients
  • 1 cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 tsp vanilla
  • 1 tsp baking powder
  • pinch of salt
  • 3 tbsp coconut oil, melted and cooled
Instructions
  1. Mix together ¼ cup milk and egg; add in ½ cup flour, baking powder, and salt, and mix well.
  2. Add a ½ cup milk and vanilla; mix well.
  3. Add in the rest of the flour, combine thoroughly and add in the last ¼ cup milk.
  4. Stir in the melted coconut oil.
  5. Bake in your waffle maker according to the manufacturers directions. Best enjoyed immediately.

 

 

Brownies with Whipped Coconut Cream {Vegan, No Refined Sugar)

brownieswhippedcoconutcream14_may2015

Have you ever just wanted brownies? Like  I-need-I-want-brownies-right-now-no-questions-asked. I’ve had that feeling quite a few days recently.  But the making-brownies part just wasn’t happening.

But then it happened.

Aaaaaand I didn’t have enough eggs. Of course. But the  I-need-I-want-brownies-right-now-no-questions-asked feeling wasn’t going away. So I turned vegan. For the moment.

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And, guys, these brownies are better than any other brownie, vegan or (*gulp* am I seriously making this confession??) non-vegan, I have ever tried. So moist and rich and easy-to-make! These are a few of my favorite things

And you get brownie points if you didn’t read/sing that last sentence in Maria’s voice

(Get it? Brownie points?) 😉

brownieswhippedcoconutcream17_may2015

But seriously, these brownies are sooo easy to make. And the batter is so….glossy.

Yeah, what a strange word to describe batter. But, as I was spreading it in the pan with my handy-dandy spatula, I couldn’t help but notice. “Glossy” just totally describes what was in that pan. Was it because of the flax eggs? Maybe. But whatever the reason, it was beautiful. *wipes tear*

I get emotional with my baking.

So eat a brownie and stop judging.

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5.0 from 1 reviews
Brownies with Whipped Coconut Cream {Vegan, No Refined Sugar)
 
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Decadent brownies topped with a light coconut cream; need I say more? Get baking!
Author:
Serves: 12-18 brownies
Ingredients
  • For Brownies:
  • 1⅓ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup coconut oil, melted and cooled
  • 1 cup cocoa powder
  • 1 cup maple syrup
  • 4 flax eggs*
  • 1 tsp vanilla
  • For Whipped Coconut Cream:
  • 1 can coconut cream**, refrigerated overnight (or for at least three hours)
  • 1 tbsp maple syrup
Instructions
  1. To make the brownies:
  2. Heat the oven to 350F.
  3. Sift together the flour, baking powder, and salt in a small bowl.
  4. Stir the cocoa powder into the melted coconut oil. Blend in the sugar, eggs, and vanilla.
  5. Blend in the flour mixture until well combined.
  6. In a greased 8x11inch baking pan pour and evenly spread the brownie batter; bake for about 15 minutes and let cool.
  7. To make the whipped coconut cream:
  8. Take the coconut cream out of the fridge and turn it upside down. Open it, drain the liquid on top (save this for another recipe; it goes great in smoothies!) and scoop the cream into a tall bowl.
  9. Using an electric mixer at medium-high speed, whip up the cream (about a minute). Add in the maple syrup and whipped to combine.
  10. Spread the whipped coconut cream on the cooled brownies. Cut and serve (or cover and refrigerate until serving)
Notes
*1 flax egg = 1tbsp ground flax + 2½ tbsp water + mix + let sit for five minutes
**I found cans of coconut cream at Trader Joe's. If you can't find a can of coconut cream, you can use a can (or two) of coconut milk (just use the cream on top and save the milk for another recipe)

 

 

 

Sweet Potato Crust

sweetpotatocrust2_april2015

Yeah, you read that right. This is insane! Insanely good. And insanely easy. Like the you-can-hardly-believe-it’s-this-easy kinda easy. No joke. And none of the pie dough mumbojumbo. No cutting-butter-into-the-dough-and-making-sure-it-doesn’t-melt drama. (And yes, for me it can turn into a drama)

To make this amazing, delicious, I-could-eat-this-everyday crust, first peel the sweet potatoes (I hope that’s kinda a no-brainer…) Then cut ’em up. Throw ’em in a pan with some oil and salt. If you’re feeling extra adventurous add some fresh herbs (I used rosemary; amazing!). Bake it. Nicely arrange the baked potatoes in the pan.

That’s it. Seriously.

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This is before I “nicely arranged” it; even though, when I think about it now, I don’t see why you can’t just leave it like this when you’re having a lazy day (which is basically every day for me)

And now I’m craving this again. Yeah, I could eat the crust by itself.

But that would kinda defeat the purpose of its being a crust. So I filled it with a yummy quiche filling. More on that later!

Oh, and did I mention this crust is totally gluten free? That’s just an added bonus 😉

sweetpotatocrust3_april2015

I’m keeping this post short and sweet because this recipe is short and sweet and I’m drowning in school x| (A little more than a month before I graduate! yippee !! — I may be graduating but please don’t have high expectations for the maturity levels–mom, dad, I’m lookin’ at you :) )

So, if you’ll excuse me, I’ll be eating my sweet-potato-crust quiche while solving limiting reactant problems for Chemistry.

One.

More.

Month.

*deep breathe*

5.0 from 2 reviews
Sweet Potato Crust
 
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A simple sweet potato crust that leaves flour-pie-dough crusts in the dust! This will become a staple in your kitchen!
Author:
Serves: 1 10-inch pie crust
Ingredients
  • 4 medium sweet potatoes, chopped into circles (about 4 cups)
  • 2 tsp salt
  • 1 tbsp oil*
  • optional: fresh or dried herbs
Instructions
  1. Preheat oven to 425F.
  2. In a lightly greased baking pan toss the sweet potatoes with the salt, oil, and herbs (if using any).
  3. Bake for about 25 minutes, stirring every 10 minutes or so to ensure even baking**.
Notes
*I used coconut oil for baking and afterwards sprinkled a little bit of olive oil to mask the coconut taste;any oil works, however
** If you want a crispier crust, for the last two minutes of baking, broil the potatoes on high. Watch them closely, though, to keep them from burning!