Pinto Beans and Rice with Chives and Blood Orange

This dish has a bright unexpected flavor. I like to serve it along side fish tacos or a simple pork roast off the grill. I think it could stand alone as a vegan main dish or as a hearty side. 

Makes 4 cups 

Ingredients: 

1 Can of Organic Pinto Beans drained and rinsed

2 Cups of Cooked Jasmine Rice ( cooked per your packages instructions) 

2 Blood Oranges (One peeled and pith removed, the other cut in half to juice)

1 teaspoon Blood Orange zest 

2 Chives diced into very small pieces ( kitchen shears make this an easier task)

Salt and Pepper to taste

1/8 teaspoon Cumin 

( Optional: 1 Tablespoon fresh Cilantro chopped) 

Directions:

In a small bowl juice one of the Blood Oranges making sure to remove any seeds. Add the orange zest, cumin, Salt, Pepper and whisk to combine. 

Segment the the other Blood Orange and cut into small pieces. 

In a seperate Medium sized bowl add the cooked rice while it is still warm. Next add the pinto beans, chopped chives and segmented orange stirring gently to combine. 

Pour the juice and spice mixture over the rice and beans and fold until coated (If you'd like you can add chopped Cilantro here at the end). We have a cilantro adversion in my house so I didn't add it, but I think it would complement this well. 

Serve warm or at room temperature. 

Strawberry Balsamic Dressing

Spring FINALLY arrived here in the northeast. I felt like the produce really suffered this winter and was beyond happy to see my organic section of the supermarket stocked with bright colored juicy strawberries. 

I whipped up a salad that included organic mixed greens, organic spinach greens, sunflowers, pecans ( brought back by a family member from Oklahoma..mind blowingly good), strawberries and dried unsweetned cranberries. I topped it off with my Strawberry Balsalmic Vinaigrette.

I hope you enjoy it as much as my family did. 

Makes about 1 1/2 Cups of Vinaigrette. 

Ingredients for Vinaigrette: 

1/8 Cup Sunflower Seeds

3/4 Cup Good Balsalmic Vinegar

1/8 Cup Orange Blossom Honey

1/2 Cup Extra Virgin Olive Oil 

4 Ripe Organic Strawberries ( cleaned and cut into quarters) 

Salt & Pepper to taste 

Directions: 

In a blender or food processor combine all of the ingredients except Olive oil. Run until smooth. Slowly add the Olive oil and run for 1 min. The color will lighten and the ingredients will all become combined. (if you are using a blender add the Olive oil in 3 parts and run in between each addition. If you try to blend such a small amount with the cap vented it will spray all over your kitchen.. Yikes!) 

Serve on top of your favorite salad. 

If you have remaining Vinaigrette store it in the refrigerator. Before using again let it come to room temperature and whisk if separation has occurred.

* Grilled Chicken, Tuna, Portabello Mushrooms or Tofu would be great protien additions to this salad*

Ginger & Maryanne Smoothie

Makes 4 8oz smoothies

Ingredients:

1 Banana-peeled. Frozen or fresh 

1/4 Teaspoon Fresh Grated Ginger

1/2 Tablespoon Unsweetned shredded coconut

1/4 Cup Frozen Chunk Pineapple

1/4 Cup Frozen Sliced Strawberries 

1/4 Cup Frozen Sliced Peaches 

2 Cups Organic Unsweetned Orange Juice 

  

Directions: 

Combine all ingredients in blender. Add more orange juice if you prefer a juicy consistency rather than a slushy consistency. 

I make a mix of fresh fruits and freeze in portion sized labeled freezer bags so I can quickly grab one and have my fruit pre-measured for my smoothies. If you don't have frozen fruit you can always use fresh and add about 4-5 ice cubes. 

*The ginger in this smoothie is great to help soothe an upset tummy.* 

Crispy Peanut Butter Eggs

  

  

                

Imagine if a rice cereal treat and a peanut butter egg had little egg shaped babies...

Hello, You beautiful babies..where have you been all my life? Yum! 

This recipe was born of my love of rice cereal treats and those wonderful PB eggs that come out once a year and are scooped up in bulk for many households. I don't like feeling left out and took on the challenge of creating something new that would satisfy those sugar cravings and longing for traditional holiday treats. P.S: You're welcome. P.P.S: They are a candy so moderation is key.

Makes 10 

Ingredients for crispy base: 

1 Cup GF Crispy Rice Cereal 

1/4 Cup Organic Nautral Peanut Butter

1/4 Teaspoon Vanilla 

1 Tablespoon of melted Organic Coconut Oil

Pinch of salt 

Ingredients for Chocolate Layer: 

2 Tablespoons Melted Coconut Oil

2 Teaspoons Coconut Sugar

1 Tablespoon Unsweetned cocoa powder

1/8 Teaspoon Cinnamon 

Ingredients for Peanut Butter Layer: 

1/4 Cup Melted Coconut Oil

1 Tablespoon Organic Nautral Peanut Butter

1 Tablespoon Coconut Sugar 

Directions: 

Place a sheet of wax paper on a small cookie sheet and spray the wax paper with coconut oil.

In a Medium size bowl combine the ingredients for the crispie base. Stir. With two teaspoons from the eggs spooning the dough from one spoon into another until smooth and egg shaped ( about 2 inches long and 1 inch wide). Gently place on the cookie sheet. Repeat until all the dough is used. 

Place in the freezer for 10 mins. 

Meanwhile in two separate bowls combine the ingredients for each layer making sure to  stir until the sugar has dissolved. 

Remove cookie sheet from the freezer and using two forks gently place 1 "egg" at a time in to the chocolate mixture lifting with the forks and allowing the excess chocolate to drain off and place back on the cookie sheet. Repeat the process with each "egg". 

Place the cookie sheet back into the freezer for another 10 minutes. 

Remove the cookie sheet again and following the same process coat the "eggs" in the peanut butter mixture. Once all "eggs" have been dipped place them back on the cookie sheet and return to the freezer for at least 10 more minutes and up to 24 hours. 

Remove from the wax paper and serve. Best eaten shortly after removing from the freezer. They do not hold up to warmer temperatures for long. They can be frozen in an airtight freezer bag and wil last about a week. 

( I chose to serve mine on a bed of shredded Unsweetned coconut on a dish placed in an Easter basket.) 

Roasted Red Pepper and Artichoke Soup

I don't know about you but living in the north east this winter has resulted in many cold nights filled with hot soup by the fire. A good thing that came of the nights and nights of hot soup was essential creativity and a new soup to add to my list of "go to's".  It is bright, flavorful and welcomes Spring...if it ever decides to arrive.

Serves 6 hearty bowls

Ingredients: 

2 Red Peppers- halved, seeds and stems removed

1 Sweet Onion -outer layer removed, cut in half, end removed

1 Clove Garlic minced

3 Cups of Fresh Spinach

1 14 oz container of Organic Vegetable Stock 

2 cans of Artichoke Hearts, Drained and cut into quarters

1 Can of Organic San Marzano Tomatoes (seeds removed) 

3 Tablespoons Olive Oil

1 Tsp Thyme

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste 

Directions:

Preheat oven to 425. Line a cookie sheet with foil and place the Red Peppers and Onion face down on the sheet. Drizzle with Olive Oil and season lightly with salt. Roast for 25 mins or until softened and slightly carmelized. 

Let cool on the cookie sheet with a piece of foil over the top of the peppers. This will help them to steam slightly and will make the skins easier to remove. Once cooled remove the skin from the peppers. 

Meanwhile in a large sauce pan heat to med/low heat and add 3 Tablespoons of Olive Oil. Add Minced garlic and cook stirring constantly for 1 minute being careful not to let it burn. Next add the San Marzano Tomatoes, thyme and cayenne pepper. Stirring cook for 2 mins, then add the vegetable broth. Simmer on low for 5 mins. Remove from heat and add in the peppers,onion and juices left in the cookie sheet from roasting. 

With an immersion blender carefully blend until smooth. Place back on low heat and simmer for another 10 mins stirring frequently. Next add artichoke hearts and fresh spinach ( saving a small amount of each for garnish if you'd like). 

Serve. 

**Goes well with GF Matzo, GF crackers, GF Corn bread or baked Potato. **

Penne in a Walnut & Sage Cream Sauce with Roasted Butternut Squash

This pasta dish is a crowd pleaser. I always find myself back in the kitchen for seconds and my husband and five year old daughter are big fans too. This is a great dish to serve along side a salad for dinner or by itself for a hearty lunch. I hope you enjoy it as much as we do in our home. 

Serves 6

Ingredients: 

1 lb. of Brown Rice Penne Pasta 

1 1/4 Cup reserved pasta water 

2 Cups of shelled Walnuts

1/4 Cup + 3 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Fresh Sage chopped 

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Kosher Salt 

4 Cups diced Butternut Squash 

S&P to taste 

Directions: 

Preheat your oven to 425. Place Diced Butternut Squash on a cookie sheet and drizzle with the 3 Tablespoons of Olive Oil. Sprinkle with a little salt and pepper. Toss the squash on the sheet so all sides are coated. 

Bake for approximately 20 mins, turning once, until the squash is fork tender and slightly browned. Remove from oven. 

Cook your pasta according to the directions provided by the manufacturer. I always check my pasta at the least amount of suggested cooking time and find that it is perfectly Aldente. Strain your pasta making sure to reserve 1 1/4 Cups for later. 

Run your pasta under cold water to stop the cooking process and help maintain a good texture. This really helps when cooking GF pastas. 

In a food processor combine the walnuts, 1 Teaspoon of Sage, salt and pepper. Run until smooth scraping down the sides as needed. With the top on, run the processor on low and slowly add the reserved pasta water. Once it is combined ( about 1 min) scrape down the sides once more. Next replace the top and run again on low and VERY slowly drizzle in 1/4 C of Olive Oil. Run for another minute. 

Place the pasta, 3/4 of the sauce and 3/4 of the butternut squash back into your pasta pot and gently stir until coated. 

Garnish each dish with additional Squash, Sauce and Chopped Sage. Serve Warm. 

**Extra add in's:

If you are not concerned about the recipe being Vegan you could add some diced and sautéed Pancetta and sprinkle with a little Parmesan cheese. **

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Truffle and Basil Popcorn

Whether it's for a movie night, midday snack or midnight snack this recipe lends a sophisticated twist to this familiar snacking staple. 

Ingredients: 

1/3 Cup Popcorn kernels ( I used Mushroom style kernels) 

2 Tablespoons Olive Oil 

1 Teaspoon Truffle Oil 

2 Tablespoon Melted Butter Substitute

1 Teaspoon chopped Basil 

Kosher Salt and fresh ground Pepper to taste

Directions: 

In a deep pot combine Olive oil and popcorn kernels and heat over medium heat. Stir with a wooden spoon continuously until the popcorn pops, being careful not to be burned by the splattering oil. ( I have a Whirly-Pop and I use this to make my popcorn, it is awesome!)

Combine chopped Basil, Truffle oil, melted butter substitute, salt and pepper in a small bowl. Pour over freshly popped popcorn. Stir with a spoon to distribute the truffle oil mixture. 

Makes a large bowl of popcorn. 

Chewy Banana & Peanut-Butter Cookies

Who doesn't love a good cookie? Fresh out of the oven or dunked in a cold glass of milk ( in my case a glass of Almond Milk) either way they are a crowd pleaser. They can be chewy or crispie, simple or extravagant. The cookie ranks up there as one of the foods I just CAN'T live without. 

One night I had a craving for a peanut butter cookie my mom and I used to make when I was a little girl. This craving lead me into my kitchen very late at night to develop these little beauties. 

Craving satisfied! 

I hope you enjoy them as much as I do. 

Cookie Dough

Ingredients:

1/4 Cup Organic Natural Peanut-Butter

2 Ripe Bananas 

1/2 Teaspoon Vanilla 

Pinch of Salt

1 1/2 Cups Gluten Free Oats

Directions: 

Preheat oven to 375 Degrees. Line a baking sheet with Parchment Paper and grease with non-stick spray. I like to use extra Virgin Coconut Oil Spray. 

In a Large bowl mash the Bananas with a fork. Add Peanut-Butter, Vanilla and salt to the bowl and stir until combined. Next add the Oats to the bowl and stir to combine. 

Place about 2 Tablespoons of dough onto the prepared cookie sheet and press flat with the back of a fork. Space the cookies about 1/2 inch apart. They donot really change much in size while baking. 

Bake for 15-20 mins or until they feel dry to the touch and edges start to brown slightly. 

Cool for 1 min then remove to a flat surface or cooling rack to cool. 

Once cooled drizzle with Chocolate frosting ( recipe follows) and serve. 

Makes 1 Dozen. 

Chocolate Frosting

Ingredients: 

2 Tablespoons Organic Coconut Oil

1 Teaspoon Unsweetned Cocoa Powder

2 Teaspoons Organic Honey

Small pinch of Salt

Directions:

Soften the coconut oil slightly. Stir in the Cocoa Powder, Salt and Honey. It should be a thick consistency that runs slowly off of a spoon. If it is to thick warm a little in microwave, if it is to runny  place in the refridegerator for a minute or two. Drizzle on top of cooled cookies. 

**Keep cookies in a tightly sealed container if they are not consumed on the day you've baked them to preserve freshness. **

Optional Mix in's: 

1/4 Cup Raisins

1/4 Cup Chopped Nuts

****** If you have a peanut-butter allergy you can replace the Peanut Butter with 1/4 Cup of Unsweetned Organic Applesauce*****

Shamrock Smoothie

Ingredients: 

1 Cup of Fresh Spinach Leaves

2 Bananas 

2 Cups of Soy Milk ( or other milk alternative) 

1 Tablespoon Coconut Sugar

1-2 Tablespoons of Organic Honey ( depending on how sweet you like it use more) 

1/2 Teaspoon Madagascar Vanilla 

1/4 Cup Raw Almonds

1 Cup of Ice 

Directions: 

Add everything to your blender and blend until combined

Pour into glass and enjoy! 

*Makes 4 8oz Smoothies

My daughter LOVES this smoothie and always asks for seconds. Of course she has no idea it has spinach in it.. But hey, as a mom I have my little secrets. 

Pumpkin Oatmeal Casserole

Pumpkin Oatmeal Casserole:

 

Preheat oven to 350

Bakes for 45-50 mins

Serves: 8

 

1/2 Cup Chopped Pecans 

8oz Pumpkin Purée 

1 1/2 Cups Almond Milk (or milk alternative of your choice)

2 Cups GF Oats

1/4 Cup Agave nectar or Honey

Pinch of Salt

1/8 Teaspoon Allspice 

1/4 Teaspoon Nutmeg 

1  Teaspoon Cinnamon 

1 Teaspoon Vanilla 

1 Tablespoon of butter alternative to dot on top ( I like the soy free Earth Balance) 

3 Tablespoons Organic Pure Maple Syrup 

 

Grease a 1 1/2 Quart baking dish. 

Mix all ingredients together in a large bowl. ( will be a bit thicker than pancake batter) 

Add to baking dish and dot the top with butter. 

Bake at 350 for 45-50 Mins

Top with Maple Syrup

 

Serve warm. 

Could also be made the day before and reheats well.( Can add 2 Tablespoons of Almond Milk to rehydrate it a little if needed.) 

I make this on Sunday and eat it all week.  

(GF,RSF,DF,YF,Vegan) 

Optional Add In's: 

1/2 Cup Rasins

1/2 Cup diced Apple

Link to the butter subsitute I use: 

http://earthbalancenatural.com/product/soy-free-buttery-spread/

Matcha Green Tea and Vanilla Latté

 Sometimes treating yourself a little extra special seems out of reach or gets lost in the rush of the day to day. On cold mornings I enjoy a nice cup of tea and a cozy blanket to recharge and relax. My only company is a good book or just the silence that is only achieved in my house for an hour or so a day.


My favorite tea to indulge in is my Matcha Green Tea and Vanilla Latté. Simple ingredients and patience is all you need to create a satisfying cup.

Ingredients: 1/2 Cup of Almost Boiling water  added to a mug (careful not to burn yourself)

3/4 Cup of Unsweetened Almond, Coconut or Soy milk warmed 

1 tea bag of Matcha Green Tea

1/4 Teaspoon of Madagascar Vanilla 

1 Tablespoon of High Quality Honey ( this will dramatically effect the flavor of your latté) I used Organic Wild Flower Honey for this recipe. 

Directions: Add your tea bag to the boiling water in your mug. Let it steep for 5-7 mins.  

Next add in your warmed milk substitute, honey and vanilla. Stir until combined. 

Enjoy.