Quinoa Almond Loaf Cake

This was an experimental recipe I made this week that turned out SO good, I had to share! Its a toss between a dense but super moist piece of cake and delicious piece of bread. Its insanely easy to make, grain-free, versatile and vegan.

Ingredients:

1 3/4 cup dry quinoa, soaked over night in water, then strained

1/4 cup chia seeds mixed with 3/4 cup water, soaked overnight

1/2 tsp. salt

1/4 cup maple syrup, you can also use honey , more if you want it sweeter

1/2 cup almond butter, you can also use peanut butter

1/2 cup water, for blending

1 tsp. baking powder

1/4 cup shaved almonds, optional

Directions:

In a food processor, place the strained quinoa that was soaked overnight, chia mix, maple syrup or honey, almond butter, water, baking powder and salt. Let your food processor run for about 3 minutes. The quinoa should break down and everything will be will combined.

Place in a prepared bread pan. Top with shaved almonds, if you’d like. Bake in a 320f for 1 hour and 30 minutes or until a toothpick inserted in the middle comes out clean.

Wait until fully cooled to cut.

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Chicken Waldorf Salad

This is a twist on a classic recipe that is creamy, crunchy and so satisfying! It’s the perfect combination of flavors and textures and great to make ahead for lunch. I like to serve this on a bed of greens or in lettuce cups.

Ingredients for salad:

1 lbs. chicken breast, cooked and cut into bitesize pieces

1 cup grapes cut in half, or 1/4 cup raisins

1 small apple, cubed

1 celery stalk, clean and chopped

1/2 cup raw broccoli, finely chopped

1/4 cup raw walnuts or pecans

Ingredients for Dressing:

1/2 cup full fat greek yogurt

1 tbsp. mustard

1 tbsp. honey

1/4-1/2 tsp. salt

Directions:

In a large bowl mix all the ingredients for the salad. Mix the ingredients for the dressing in another bowl. Pour dressing over salad and toss.

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Pineapple Salsa

This festive recipe is a perfect compliment to chicken, fish, pork, eggs, or tacos! It delivers a crisp crunch from the peppers, a fresh taste from the cilantro, heat from the jalapeño, tanginess from the lime juice and a sweetness from the pineapple.

Ingredients:

2 tsp. chili powder

1/2-1 tsp. salt

½ tsp. ground coriander

1 small red, orange or yellow pepper, chopped

½ medium pineapple, peeled, cored and cut into dice

1 medium red onion, peeled and diced

1 jalapeño, seeded and diced(optional)

2-3 tbsp. lime juice, or to taste

1/3 cup chopped fresh cilantro leaves

1 can black beans, drained and rinsed

Directions:

In a small bowl, mix together the chile powder, salt and ground coriander. In a medium bowl, toss together the pineapple, onion, chopped peppers, black beans and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

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Potato Salad

This potato salad is the perfect side dish to accompany any meal. Take to your next work function, barbecue, or a family reunion! Super easy to make and full of fresh flavors, this will be your go-to recipe this summer!

Ingredients:

6 medium sized red or gold new potatoes, quartered and cooked

3 stalks green onion, chopped

1 stalk celery, chopped

1/3–1/2 cup full fat plain greek yogurt

1 tbsp dijon mustard

1–2 tsp lemon juice

2-3 tbsp fresh dill, chopped

Salt and pepper to tast

Directions:

Chop potatoes in uniform 1/2-inch cubes. In a large bowl, add potatoes, onions and celery. In a small bowl, stir together greek yogurt, mustard, lemon juice, dill and salt and pepper. Pour over potatoes. Gently stir everything to combine, adding more yogurt as needed. Refrigerate at least 1 hour before serving.


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Cucumber Watermelon Mint Salad

Tired of opening a bag of spring mix and calling that a salad? This flavor packed, spring inspired cucumber watermelon mint salad is full of deliciousness! It delivers a crunch from the cucumbers, a fresh clean taste from the mint, and a tanginess from the balsamic vinegar and a sweetness from the watermelon.

Ingredients for the salad:

4 cups watermelon, cubed

1 english cucumber, cubed

3 green onions, chopped

1/4 cup cilantro, chopped

1/4 cup fresh mint, chopped

Dressing Ingredients:

2-3 tbsp. balsamic vinegar

2-3 tbsp. extra virgin olive oil

salt to taste

Directions:

In a bowl, mix all the ingredients for the salad. Then mix the ingredients for the dressing and toss with the salad.

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Rice Pudding

Rice pudding was one of my favorite desserts growing up! Toss in some raisins and nuts for even more texture. Add cinnamon, cardamom and nutmeg for some added spice! Enjoy this delicious treat warm or cold.

Ingredients:

1 1/2 cup cooked rice

2 cups milk of your choice, I used homemade cashew milk

1/4 cup coconut sugar

1 egg, beaten

pinch of salt

1 tsp. vanilla extract

raisins (optional)

cinnamon, cardamom and nutmeg (all optional)

nuts (optional)

Directions:

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, coconut sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, vanilla extract, beaten egg, and raisins(if using); cook 2 minutes more, stirring constantly. Remove from heat. Add cinnamon, cardamom and nutmeg to bring this dessert to life! Toss in some nuts for even more texture! Enjoy hot or cold.

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Chicken Tikka Masala

This chicken tikka masala recipe will tantalize your taste buds and send you off to far away places! It’s easy to prep and throw together, full of exotic spicy flavors, and taste even better the next day!

Ingredients for the marinade:

1 cup plain, full fat yogurt

1 tbsp. lemon juice

2 tsp. ground cumin

1 tsp. cinnamon

1 tsp. cayenne pepper

1 tsp. black pepper

2 tbsp. fresh ginger, grated

1/2-1 tsp salt

1-1 1/2 lbs. skinless chicken breast, cut into bitesize pieces

Other ingredients:

1 clove garlic, minced

1 jalapeno pepper, seeds removed

1 tbsp. cumin

2 tsp. cilli powder

1/4 tsp. salt

1 8 oz. can tomato sauce

1 cup water

2 tbsp. almond butter

1/3 cup chopped cilantro

Directions:

Place all the ingredients for the marinade (except chicken) in a food processor or blender and pulse until smooth. Place chicken in a bowl or container with a lid, pour marinade on top, cover and marinate for at least 30 minutes, preferably overnight.

Add all the other ingredients in blender and pulse until smooth. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and the marinade and simmer until chicken is fully cooked, about 15 minutes.

Serve over cauliflower or regular rice.

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Pesto

This versatile recipe can be used in pasta dishes, as a dip, spread on your favorite bread, on top of eggs, in casseroles or however else you want to use it! Its also vegan and nut free!

Ingredients:

1 cup fresh basil leaves

2 cup baby spinach leaves

1/2 cup parsley leaves

1/4 cup raw sunflower or pumpkin seeds

2 clove garlic, peeled

juice of 1/2 a lemon

1/4 cup nutritional yeast

1/4 cup extra virgin olive oil

2-3 tbsp. water

salt and pepper to taste

Directions:

In a food processor, combine the spinach, seeds, garlic, lemon juice and nutritional yeast. Pulse until it becomes a thick paste.

Drizzle in the olive oil and water and let the food processor run until you get the consistency you desire. Add salt and pepper. Adjust the flavors to your liking, adding more lemon juice, garlic or olive oil if you wish.

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Cucumber Mint Feta Salad

Tired of opening a bag of spring mix and calling that a salad? This flavor packed, Mediterranean inspired cucumber mint salad is full of deliciousness! It delivers a crunch from the cucumbers, a fresh clean taste from the mint, and a tanginess from the feta cheese and lemon juice.

Ingredients for Salad:

2 english cucumbers, chopped

1/2 cup fresh parsley, chopped

1/4-1/3 cup fresh mint. chopped

1/2 cup red onion, minced

4 oz. feta cheese, crumbled

Ingredients for Dressing:

1 clove garlic, minced

1/4 cup lemon juice

2 tbsp. extra virgin olive oil

1/2 tsp. salt

Directions:

In a large bowl, mix all the ingredients for the salad.

Mix all the ingredients for the dressing and toss in with the salad.

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Single Serving Deep Dish Cookie

If you LOVE chocolate chip cookies, but don’t feel like making a whole batch cause you will eat most of them, then you have GOT to try this recipe! it’s vegan and SO good fresh out of the oven!

Ingredients:

1/2 cup oat flour

3 tbsp. almond flour

2 tbsp. coconut oil, melted

3 tbsp. coconut sugar

1/2 tsp. vanilla extract

1 tbsp. milk or cream

1/4 tsp. baking soda

pinch of salt

chocolate chips, how much ever you want!

Directions:

Combine melted coconut oil, milk, sugar and vanilla extract. Then add the rest of the ingredients, folding the chocolate chips in the end.

Place cookie dough in a greased small ramekin. Bake in a 350f oven for about 16-20 minutes.

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Pasta-Less Butternut Squash Lasagna

Who doesn’t love a warm hearty piece of Lasagna?! The butternut squash adds a sweet layer of deliciousness to this pasta-free simple to make dish your whole family will enjoy!

Ingredients:

1 large butternut squash, thinly sliced. I used a mandolin

1 large red onion, chopped

1 package or frozen spinach or 1 large bunch fresh spinach

1 clove garlic, minced

1 small container ricotta cheese

1/2 cup Parmesan cheese

1 egg

Salt

jar of marinara sauce

1 tbsp. fresh rosemary, chopped

1 lbs. ground turkey breast

1-2 tsp. ground sage

Direction:
In a medium pan over medium/low heat cook the onion until caramelized. About 15 minutes.
Add garlic, salt, spinach and cook for about 2 minutes. Place in a small bowl.
Cook turkey in the same pan, making sure you break it up.
In another bowl, mix ricotta, parmesan, rosemary, salt and the egg.
Place a thin layer of the butternut squash on the bottom of a 9x9 baking tray.
Spread 1/2 of the ricotta mixture on top, then the turkey, then the spinach mixture, then a layer of marinara sauce.
Repeat layer again and ending with a layer of butternut squash topped with marinara sauce.
Cover and cook in a 375f oven for 1 hour.

*After making this recipe, I felt like it was missing the extra tang and moistness that marinara sauce would have added. So i’m adding it to the recipe.


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Mexican Cauliflower Rice Beef Bowl

This one pot meal is not only delicious, it’s easy to throw together, low in carbs and on the table in under 20 minutes! It’s a recipe your whole family will enjoy! Top with cheese and sour cream to amp up this scrumptious meal! 

Ingredients:

1 large cauliflower “riced” or 1 bag of cauliflower “rice”

1 small onion, chopped

1 pepper, any color, chopped 

1 lbs. ground beef

1 jar of salsa

1/4-1/3 cup chopped cilantro 

1 tsp. cumin

1 tsp. cilli powder

1/2 tsp. smoked paprika 

salt to taste


Directions:

Cook onions for 10 minutes. Add peppers and cook for another 3 minutes. Season with spices and salt. Add beef, season with more spices and salt. Cook until no longer pink.

Add cauliflower rice, more spices, salt, salsa and Cilantro.

Cook for 3-4 minutes.

Serve like this or top with cheese and and sour cream.

Also it’s delicious as a lettuce wrap filling.

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Hearty Lentil Soup

Looking to warm up your cold winter day? This delicious soup is not only easy to make, but you probably already have all the ingredients!! It taste even better the next day, which makes it perfect to take to work!

Ingredients:

1/4 cup extra virgin olive oil 1 large onion, chopped

2 carrots, chopped

4 cloves garlic, minced

1 tbsp cumin

1 tsp curry powder

1/2 tsp dry thyme

2 14.5 oz cans diced tomatoes

1 cup brown lentils, rinsed

4 cups vegetable broth

1 tsp salt

2 cup cabbage, kale or spinach, chopped

juice of 1 lemon

pinch of red pepper flakes (optional)

Directions:

Warm the oil in a large pot over medium heat. I know it seems like a lot of oil, but it adds a lovely richness to this recipe! Once the oil is heated, add onions and carrots and cook for 5 minutes. Add gar- lic, cumin, curry and thyme. Cook until fragrant, about 30 seconds. Add both cans of tomato along with their juices. Stir and cook for 1-2 more minutes. Add broth, lentils, salt and red pepper flakes. Raise heat and bring mixture to a boil. Then reduce the heat to a gentle simmer and partially cover. Cover and cook for 25-30 minutes or until lentils are cooked through but still keep their shape. Transfer 2 cups of the soup to a blender and blend until smooth. Add back to the pot and stir in cabbage, spinach or kale. Cook for 5 more minutes or until your greens are soft.

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Spaghetti Squash Bolognese

This hearty, rich Bolognese dish is a perfect way to satisfy that cold-weather craving for warm comfort food. It taste even better the next day, which makes it perfect to take to work!

Ingredients:

1 large spaghetti squash, cooked

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1 carrot, chopped

1 onion, chopped

1 stalk celery, chopped

1 1/2 lbs ground beef or turkey

1/4 cup tomato paste

1 tsp salt

2 cups crushed tomatoes, preferably San Marzano (they taste the best)

1/4 cup fresh basil, chopped

Parmesan cheese, optional

Directions:

In a small pot over medium heat, add 1 tbsp extra virgin olive oil, onions, carrot, garlic and celery. Cook until onions are translucent, about 4-5 minutes.

In a large pot add 1 tbsp extra virgin olive oil and cook the beef or turkey. Drain the fat and add the cooked onion mixture.

Add the tomato paste and stir for 2-3 minutes. Add salt and crushed tomatoes. Once it boils, bring it down to a gentle simmer and cook uncovered for 20 minutes.

Pour bolognese over spaghetti squash, add fresh basil.

Top with parmesan cheese, if you choose :)

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Edible Protein Chocolate Chip Cookie Dough

You know that chocolate chip cookie dough you find in the refrigerator section at the grocery store? This taste just like it! If you are a fan of chocolate chip cookie dough, you need to make this! Its one of my oldest and most made recipes!


Ingredients:

1/2 cup oat flour

1 tbsp. vanilla extract

2 tbsp. coconut butter

stevia to sweeten, you can also use honey or maple syrup

3 tbsp. milk

1 serving whey vanilla protein powder

pinch of salt

Directions:

In a bowl mix the oat flour, vanilla extract, coconut butter, stevia, milk, protein powder and salt. Stir in chocolate chips.


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Dairy-Free Cheese Sauce

This dairy-free cheese sauce is thick, rich and SO satisfying! It taste just like Velveeta! Pour it on top of veggies, pasta or eat however you like!

Ingredients:

2 cups peeled potatoes

1 cup chopped carrots

2 tbsp. extra virgin olive oil

1/2 cup nutritional yeast

1/2 a small onion

1 clove of garlic

1 tbsp. mustard

juice of 1/2 a lemon

1 tbsp. liquid aminos

salt to taste

2 cups water or more if you want a thinner sauce

Directions:

In a medium sauce pan place the potatoes, carrots and onion. Add just enough water to cover. Cook the vegetables until they are fork tender. Add the vegetables, along with 1 1/2 or more of the water they were cooking in along with the rest of the ingredients in a blender and blend until smooth.


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Teriyaki Turkey Meatballs

Juicy tender turkey meatballs tossed in a super easy, sweet teriyaki sauce! These meatballs make great appetizers or toss in with cauliflower rice for a simple meal!

Ingredients:

1 lbs. ground turkey breast

1 large carrot grated

1/4 cup cilantro, chopped

1 tbsp. freshly grated ginger

salt and pepper to taste

1-2 tbsp. coconut oil

1/2 cup coconut sugar

1/4 cup liquid aminos

1/4 cup water

Directions:

In a small pot make the sauce by combining coconut sugar, vinegar, aminos, and water.

Let it get up to a boil then reduce to a simmer and cook until thickened, about 8-10 minutes. Stir occasionally.

In a bowl mix the ground turkey breast grated carrot, salt and pepper, cilantro and ginger.. Roll into meatballs.

In a pan heat the coconut oil and toss the meatballs for about 3-4 minutes.

Pour the sauce over them and toss to ensure they are all covered well and cook covered for 2 minutes.

 

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Dairy-Free Alfredo

This creamy, delicious, luxurious Alfredo sauce is not only dairy-free, it also contains a secret vegetable that you can’t even taste! Use this sauce on spaghetti squash, regular pasta or anything you wish!

Ingredients:

1 head of cauliflower, chopped and steamed

2 tbsp. extra virgin olive oil

1-2 cloves garlic

1/2 cup raw cashews, soaked in boiling water for at least 10 minutes

2 1/2 cups warm water

juice of 1/2 a lemon

1/4 cup nutritional yeast

salt and pepper to taste

Directions:

In a high speed blender, blend the raw cashews and water until smooth. Add the rest of the ingredients to the blender and blend until smooth. Use as you wish.

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Butternut Squash Soup

Who doesn’t love a creamy bowl of soup on a cold day? This butternut squash soup is one of my all time favorite recipes! It’s only 3 ingredients and SO simple to make! 


Ingredients:

1 large butternut squash, roasted and skin removed 

1 15 oz can coconut milk 

1 1/2 cup water 

1 piece of ginger, about 2 inches 

salt and pepper to taste

Directions:

Place roasted butternut squash, ginger, salt, coconut milk in a high speed blender. Fill the empty can of coconut milk with water to get all the excess coconut cream out of the can and add it to the blender.

Add salt and pepper and blend until smooth.

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Chocolate Coconut Truffles

Looking for an easy dessert to make and take to that holiday party? This 3 ingredient Chocolate Coconut Truffle will please a crowd!


Ingredients:

1 can coconut cream

10oz. dark chocolate 

Dried unsweetened coconut flakes 


Directions:

Pour coconut cream into a pan over medium-high heat and whisk to combine.

Heat until it starts to boil around edges.

Add chopped chocolate and continue to whisk. Remove from heat.

Place in refrigerator and allow to chill at least a few hours.

When completely chilled, use a mini melon scooper to make even sized balls. 

Roll into coconut flakes.

Place back in the fridge to set.

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