Tag: glutenfree

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Pumpkin maca malt with almond butter + granola

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pumpkin maca malt

Let me be clear here, I am not the first girl to jump on the pumpkin-everything bandwagon, once September 1st drops.

Normally I complain to everyone about how the pumpkin-butternut squash-fall-everything craze is one big marketing ploy to make all of America purchase PSL lattes in 85 degree weather and pretend Christmas is coming.

And here I am, wearing shorts and a tanktop and sipping my pumpkin maca malt, flavored not just with pumpkin spice but with actual pumpkin puree. Continue reading “Pumpkin maca malt with almond butter + granola” →

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Black bean + quinoa bowl with avocado, hummus, & veggies

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black bean + quinoa bowl

This bowl was born out of a desire to eat all of my favorite foods at one time, and masquerade it as a grains + greens bowl. That means I get to eat avocado, hummus, and tortilla chips, and feel good about it. It’s a salad. It’s a grain bowl packed with vegetables. It’s vegan and gluten-free. And it’s also salty, crunchy, creamy, and perfect for lunch. Continue reading “Black bean + quinoa bowl with avocado, hummus, & veggies” →

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Olive oil-fried chicken with heirloom tomatoes + pesto quinoa

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Olive oil-fried chicken with heirloom tomatoes + pesto quinoa

Every summer, I splurge at least once on a pound of heirloom tomatoes. A little pricey, a little mysterious with their knobs and purple-y hues, but in my mind, far more appealing than shining mountains of pluots and plums.

If you “hate tomatoes,” it’s because you’ve never had an heirloom, juicy, sweet, and perfect. Continue reading “Olive oil-fried chicken with heirloom tomatoes + pesto quinoa” →

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Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh

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Here’s my approach to weekly lunch prep, which always includes a type of salad or “bowl”:

1) Choose a flavor profile (Mexican? Mediterranean? Thai?).

2) Stock up or assess where I’m at with ingredients (if it’s Mexican, I’m gonna need black beans and jalapenos, for example).

3) Cook or prep necessary components to throw together a salad/bowl every morning before work.

More often than not, I choose Mediterranean. Continue reading “Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh” →

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Overnight oats with buttery cardamom- spiced pears & toasted pecans

by KelseyLeave a Comment on Overnight oats with buttery cardamom- spiced pears & toasted pecans

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A couple weeks ago, I posted a summer-to-fall transition recipe: a warm bowl of quinoa and spiced eggplant with sweet, just barely caramelized onions. And since it’s the end of October and we’re still getting some warm weather waves down here in sunny Southern California, I have another summer-to-fall bowl for you. This satisfies that strange combo of craving festive, spicy flavors while dealing with July-style weather. Cool, creamy overnight oats with pears pan-fried in butter and sugar, topped with toasty pecans: it tastes like fall, but it’s still cool enough for breakfast on warmer mornings.

Continue reading “Overnight oats with buttery cardamom- spiced pears & toasted pecans” →

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Cucumber salad with yogurt, mint & preserved lemon

by KelseyLeave a Comment on Cucumber salad with yogurt, mint & preserved lemon

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Summer vacation, 2015: lounging under a palm tree in Hawaii, sipping coconut-y cocktails. Summer vacation, 2016: sweating it out in Tangier, Morocco, navigating alleyways and battling salesmen in the souk. Don’t get me wrong- I love Morocco, and especially in the summer, when locals are out late, streets are packed with fresh fruit carts and there’s never a dull moment. Never.

But it is HOT in Africa in the summertime. The sun seems to be particularly strong and bright in this ancient North African city, hills are especially steep, and cultural standards had me wear pants-and-a-cardigan in shorts-and-a-tanktop kind of weather. When I returned home from my morning treks into the city, perusing rugs and visiting coffee shops, I wanted a cool shower and a long nap. But first, salad. Continue reading “Cucumber salad with yogurt, mint & preserved lemon” →