Skip to main content

Posts

Showing posts from January, 2014

Spaghetti Squash + Kale + Spiced Chickpeas

After a long weekend of fun traveling with my favorite martians, making the coolest music, eating the shittiest food, and drinking all the whiskey, I usually find myself craving the most boring health food possible. Like this dish: which wasn't boring at all actually.

But was it healthy? fuck yeah! It's got all the good stuff and none of the bad stuff...that's right: hello calcium, fiber, iron, potassium, manganese, phosphorus, and so many others.

I'm probably going to make this everyday, ok?!


1 medium spaghetti squash
1 bunch of kale, rough stems removed
2 c chickpeas
1 tbsp red wine vinegar
1/3 tbsp salt
1/3 tbsp pepper
1 tbsp Italian seasoning
1 tbsp basil
1 tsp paprika
1 tsp red pepper flakes
1 tsp ground fennel
1/2 tsp coconut sugar
3 garlic cloves, minced
2 tbsp minced onion
Preheat your oven to 350Slice spaghetti squash lengthwise, scoop out the seeds, and lay face down in a pan. Cook for 45 minutes. While you squash is cooking combine the chickpeas with all the ingredients b…

Simple Southern Squash & Onions

When I was a little girl, my family lived in this little brick house on a dead end street in Leeds, Alabama. I don't actually have many fond memories of this house. See I was really young and some traumatic things for a young'un to deal with happened there: I was tormented by our neighbor's pet rooster (I'm not typing in hyperbole when I use the term tormented, I was), I experienced my first loss of a family pet at this house too, along with other childhood rites of passage.

But I do have an extremely fond memory of the first time I had yellow squash. I was about 7 or 8 when I asked ChefMom if I could hike across the pasture and eat dinner with our non-rooster-owning neighbors. She said "yes" and I did. I don't remember much about what they had for dinner, only that I wasn't really in to it: a bunch of meat, no greens, cornbread, and some deep fried yellow squash.

I remember the lady of the house made me a plate and as she plopped it down in front of …

Warm Thai Slaw

Eating cabbage is like taking a multi-vitamin.  Like other green vegetables (no meal is complete without them), it is a good source of the good stuff like riboflavin, pantothenic acid, and thiamin.

In addition, it is very natural source of electrolytes and minerals like calcium, potassium, phosphorous, manganese, iron and magnesium, which can help control heart rate and blood pressure. Its filled with iron which is required for red blood cell formation.

Too much cabbage in the kitchen leads to delicious dishes like this one! And nobody is complaining.


2 tbsp fresh orange juice 2 tbsp white cooking wine
2 tbsp tamari
2 tbsp sriracha
1 tsp coconut sugar
1 tbsp coconut oil 1 tbsp minced ginger
4 garlic cloves, minced
2 small red peppers, cut into strips
1 small cabbage, shredded
3 carrots, shredded
1/4 c chopped cilantro
Combine the orange juice, wine, tamari (or soy sauce), sriracha, and sugar in a small sauce pan. Melt that coconut oil and saute up the ginger and cloves. When they're all so…

Orange Vinaigrette

I've mentioned this before: I am against bottled salad dressing. The idea of it is repulsive to me. Not to mention expensive and less flavorful when compared to home made dressings. You'll save time and money making your dressings at home, especially since you can make it with whatever you have in your fridge (no trip to the store required).

Making your own salad dressing is just as easy as opening that preservative filled bottle; so why not make your own, am I right?!


1 orange, juiced
1 garlic clove, minced
2 tbsp agave
2 tbsp white wine
3/4 c olive oil
salt and pepper, to taste
Emulsify all ingredients with a whisk and drizzle on top of a bed of lettuce with your favorite fixins.

Purple and Green Skillet

Since I made this Ethiopian dish, I've been a freak about saving and not discarding collard green stems. It may seem weird to you but it's so worth it. The stems take only a tad bit longer to cook than the leaves but they pack such a stronger punch of that healthy shit we all love so much.

Did you know collards are super pumped full of calcium? Yeah screw you cow milk. I get my calcium from my favorite greens and stems. Y'all should too. If you wanna. No pressure. I'm not into that sort of thing.



1 tbsp coconut oil
1/2 onion, sliced
4 garlic cloves, minced
6-8 collard green stems, sliced
1/4 small purple cabbage, thinly sliced
dill and salt, to taste
Preheat your oven to 425Get your cast iron skillet nice and warm and melt the coconut oil over low-medium heat. When the oil is nice and warm toss in the onion to let the slices start caramelizing.When they start to brown (5 minutes, or so, in), add in the sliced stems and cook for another 5 minutes, or so. Add in your garlic a…

Roasted Thai Cauliflower

No surprise here, Mama loves Thai food. What's more? I love the power of the flower; cauliflower, that is. The reason I love her so much is a totally selfish reason: she gives me a lot and never asks for anything in return.

Here's what she gives me: dietary fiber, manganese, magnesium, niacin, pantothenic acid, phosphorus, potassium, riboflavin, thiamin, vitamin B6, vitamin C.

What does that mean? Well she gives me some powerful antioxidants, she decreases inflammation, and those two things combined protect me against cardiovascular and cerebrovascular diseases. She keeps my digestive system moving right along and she protects my stomach lining.

How could you turn a hot babe like that down?

In this dish, she's creamy and nutty and perfect. You'll love it. I promise. Also, this sauce is like magic. Put this shit on everything.


1 cauliflower, broken down into florets
1 tbsp coconut oil, melted
salt and pepper, to taste
2 tbsp lime juice
2 garlic cloves, minced
1/2 tsp srirac…

Sauteed Spring Mix Salad

I'm sure you've all realized its winter time. Likewise, I'm sure you've all noticed that the soup situation is out of hand. I'm literally eating soup 2-3 times a day.  A warm cup of soup does wonders for your soul; especially when it's 15 degrees outside.

On the flip side of that coin, it's very difficult for me to enjoy the raw foods that I love this time of year. It's hard for me to go so long with out a Big A salad but it's just too damn cold. Which brings us to this post.

A few days ago, ChefMom brought me a shit ton of vegetables. Among the cornucopia of awesome, was about a 2.5 pound bag of baby spring mix. I'm not going to lie to you, I have nightmares about wasting food. It's almost sacrilegious for me to allow veggies or fruit to expire before I cook them. So I'm feeling all the cold, I'm staring at all this salad mix, I'm starting to feel an anxiety attack approach, and it hits me. There's baby spinach in that sprin…

Sweet Potato Avocado Breakfast Mash Hash

So I lied: the next post wasn't about soup. Not because I didn't want it (I wanted more soup so bad), but because my fridge already has to ex-large mason jars filled with soup. I wouldn't mind having a fridge filled with different varieties of soups, but I don't want the VegFam getting bored on me. 
I thought about eating leftover soup for breakfast this morning but I'm so glad I didn't. This turned out super duper with two thumbs up. With all the colors I felt like I was eating a rainbow filled with laughter. My belly was totally on board too. She dug so hard. 
I called it a mash-hash because some of my potatoes stayed firm and some turned into the consistency of mashed potatoes. I hope that doesn't bother you because you'll regret not making this. 
It's easy. Annnnnnd delicious. Also, it's filled with super high levels of the good stuff:
dietary fiber - in short, it makes you poop, but in the long run a diet with high dietary fiber is avoiding…

Winter Chowder

What?! Get off my back! I warned you that it was soup season. If you don't like soup recipes on top of soup recipes with a side of soup recipes you should probably avert your eyes for a few posts (cause guess what: my last recipe was soup, this recipe is soup, and my next recipe? you guessed it! It's probably going to be soup).

Don't worry. I'm sure I'll make something other than soup in the near future. I'm not addicted. I can quit anytime I want to.


1 1/2 tbsp olive oil
3 corn on the cobs, kernels sliced off
1 onion, chopped
1 yellow bell pepper, seeded and chopped
1 lb potato, chopped
3 carrots, chopped
4 c vegetable broth
1/4 c cornstarch
1/4 c brown rice flour
salt and pepper, to taste
1 c unsweetened almond milk
Get that olive oil nice and hot in a big pot and toss in all the veggies. Saute them until they start to get tender and then add in the remaining ingredients, sans milk. When all the veggies are tender to your liking, blend all that soup up. Pour back into …

Roasted Celeriac Soup w/ Carrot Caviar & Lemon Tarragon Dijon Drizzle

I don't know if you guys actually pay attention to my instagram account but according to that thing we are in full fledged soup season.

I don't know if you guys actually pay attention to my posts but right around this time every year I go into comfort soup mode. We've all done it. It's when all you crave for every meal is soup because it's colder than a witch's tit outside.

And this year's no different. I've found myself right in the middle of comfort soup mode and my wonderful madre, ChefMom, gifted me with a box full of veggies. Among those veggies were three medium sized celeriac. Now celeriac are the ugly duckling of the root vegetable family, but damn they sure do taste like Thanksgiving.

Take a gander at the this flavorful, super healthy, but most importantly, FILLING soup.



2 celeriac, peeled and chopped
3 carrots, chopped
1 onion, chopped
4 garlic cloves, minced
3 c vegetable broth
1/2 tsp white pepper
1/2 tsp ground thyme
salt, to taste
1/4 c + 1 tbsp u…