vegetarian

Carrot & Zuchinni Fritters

My best recipes mostly turn out to be the ones I throw together last minute and without much preparation. I love creating simple and delicious meals that anyone can re-create. 

This one is a weeknight favorite in the summer when carrots and zucchini are vibrant and abundant.

Enjoy these fritters on their own (they are filling) or with a side salad or vegetables. 

Ingredients

2 medium-large carrots, shredded (by hand or in a food processor)

2 zucchinis (or 1 zucchini and 1 summer squash), shredded

1/4 cup chopped cilantro

1/2 cup oat or almond flour

2 eggs, whisked together in a small bowl

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon sea salt

Pinch of red chili flakes

To cook fritters:

2+ Tablespoons unrefined coconut oil

Procedure

  1. Place shredded vegetables over a paper towel for a moment and pat down some of their water. Transfer to a large bowl and add remaining ingredients, except coconut oil. Mix until all ingredients are well combined. Note: make sure to lightly whisk eggs in a separate bowl first. 
  2. With your hands, form patties with mixture. Heat coconut oil in a pan over medium heat. Add patties and cook on first side until lightly browned (30 sec-2 min depending on heat and pan). Flip and cook on the other side until browned as well. Continue until all mixture is used up. Note: You may need to add more coconut oil throughout cooking so patties don't stick to the pan. 
  3. Serve fritters with your favorite dressing or sauce. I love topping them with pesto (You can find some great pesto dressings/sauces in my summer Ebook). 

Makes ~6 large fritters

Happy Cooking! 

Roasted Acorn Squash with Herb Dressing

Winter squashe might be one of my favorite things about the fall. Aren't they just so delicious?

You can't ever go wrong with a baked squash of any kind. This recipe here is a simple go-to of mine that takes little preparation and packs a lot of flavor. 

What's best about winter squash varieties is that they are super nutritious. They are high in antioxidants (hence their bright color), contain fiber, and have good amounts of calcium, magnesium, potassium, and iron.

Squash is meant to be comforting on all levels for this time of year. Get cooking! 

 

Ingredients

Roasted Acorn Squash:

1 acorn squash

1-2 Tablespoon coconut oil, melted, enough to coat squash

Pinch of sea salt and black pepper

 

Herb Dressing:

½ cup parsley, finely chopped

½ cup cilantro, finely chopped

¼ cup basil, finely chopped

½ - 1 cup extra virgin olive oil, enough to cover herbs

Juice of ½ lemon

Sea salt and black pepper, to taste

Pinch of chili flakes, to taste

 

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Procedure

To cook squash:

  1. Preheat oven to 400 F.
  2. Cut squash in half from top to bottom. Scrape out seeds with a spoon and save (you can toast them or blend in smoothies). Cut into ¾-inch thick half moons.
  3. Toss squash with coconut oil, sea salt, and black pepper on a baking sheet lined with parchment paper.
  4. Spread out evenly and bake for about 30 minutes, turning at 15 minutes, until squash is soft in the middle.

To make dressing:

  1. Place finely chopped herbs in a small bowl.
  2. Add olive oil slowly while whisking. Add enough olive oil to cover and create a dressing-like consistency that can be poured.
  3. Season with lemon juice, sea salt, black pepper, and chili flakes until you reach desired taste.
  4. Serve cooked squash and drizzle herb dressing over it.

Serves 2-3

This recipe was created for Oh My Drifter and photographed by the lovely Micaela

Buckwheat Noodle Stir-Fry

I'm all about making healthy food taste amazing while spending little time in the kitchen. I have to say I do a pretty good job at it and love sharing that with you so you too can eat healthy on-the-go. 

As you know, I am a personal chef and prepare weekly meals for my clients. When I cook for private clients, I get to make more elaborate and time-consuming dishes, which challenges me in many ways that I love. 

But when I get home from cooking for 5 hours, all I want to do is eat good food and put my feet up. So I've mastered the art of making quick meals for myself with whatever I have in the fridge without jepordizing my health. 

So much can be done with fresh produce and staple ingredients. It just takes a bit of patience with yourself and some mental relaxation to get the creative juices flowing. 

I encourage you to get creative - really, anything goes! If it tastes good, you've mastered cooking. It's meant to be fun. Play with your food, friends. 

This recipe here is one of those easy and very tasty recipes I threw together last week. Enjoy!

Ingredients

12 ounces gluten-free buckwheat (soba) noodles

1 Tablespoon toasted unrefined sesame oil (or extra virgin coconut oil)

1 garlic clove, minced

1/2 white onion, sliced

1 cup brussels sprouts, halved

1 cup wild mushrooms, chopped

1 large red bell pepper, chopped

Splash of coconut aminos or tamari, to taste

Handful spinach

Sea salt and black pepper, to taste

Juice of 1/2 lime

Pinch of dried chili flakes

1 teaspoon sesame seeds, for garnish

Procedure

  1. Cook buckwheat noodles according to package. Drain and toss with a bit of olive oil in pot or large bowl. 
  2. In a pan, heat sesame oil on medium heat. Add garlic and onion, season with a pinch of sea salt and cook for a minute or so. Add brussels sprouts, mushrooms, and bell peppers and continue cooking until tender. Add coconut aminos and spinach and sauté until spinach has wilted. Season with sea salt, black pepper, lime juice, and chili flakes. Taste and adjust to your liking. 
  3. Add vegetables to cooked noodles and toss to combine well. Taste and adjust with lime juice and sea salt if needed. 
  4. Serve and garnish with sesame seeds. 

Serves 4

Colorful Cauliflower Stuffed Bell Peppers

Cauliflower is such a versatile vegetable and so delicious! So much can be done with it besides roasting, such as cauliflower mash and cauliflower rice. This stuffed bell pepper magic I'm sharing with you today is made with 'rice' made out of Romanesco (green cauliflower) and purple cauliflower.

The natural colors of vegetables blow me away sometimes. Every color pigment has it's own purpose and function in the body. The colors literally give our body specific codes as to what to do. 

Can you guess what green and purple color pigments do?

Here's a quick download of each: 

  • Green foods are liver cleansing and detoxifying. Hence why when we think 'detox' or 'cleanse' we think greens. 
  • Purple foods protect the central nervous system, the gut nervous system, and nourish the brain. 

Interesting, right? Nature is smarter than we think at times. Nothing is coincidence. 

This recipe is a variation of my first ever blog post over 3 years ago. What a trip it's been. My meals (and life!) are so much more colorful these days. Transformation is real. 

That's a whole other story. For now, I present to you these very pretty stuffed bell peppers that will color your world.

Ingredients

Cauliflower Stuffing

½ head purple cauliflower, coarsely chopped
½ head green/Romanesque cauliflower, coarsely chopped
1 carrot, diced
1 zucchini or summer squash, diced
¼ cup chopped parsley
2 Tablespoons extra virgin olive oil
Splash of lemon juice
Pinch of sea salt and black pepper

Bell Peppers

• 3 bell peppers, halved longwise, seeds and core removed (type of bell pepper doesn’t matter, but we used 3 types to make it more colorful!)

Tahini Dressing

• ½ cup tahini
• ½ cup spring or filtered water
• 1 clove garlic
• Juice of 1 lemon
• Pinch of sea salt & black pepper

Procedure

1. Preheat oven to 350 degrees F.

2. To make stuffing: Place chopped cauliflower in food processor and process until it resembles rice. Transfer to a bowl and combine with remaining ingredients. Toss, taste and adjust seasoning if needed.

3. To stuff bell peppers: Place prepared bell pepper halves in an oven safe baking dish. Stuff each pepper with cauliflower stuffing. Bake in oven for 25-35 minutes, until bell peppers are tender.

4. To make tahini dressing: Place all ingredients in blender and blend until smooth. If too thick, add more water until you reach desired consistency.

5. Serve stuffed bell peppers warm and drizzle with tahini dressing.

I created this recipe for Oh My Drifter. Photos by Micaela. 

Spiced Sweet Potato Wedges + Avocado Superfood Dip

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There's something about sweet potatoes. Don't you love them? I do! Sweet potatoes are the healthy alternative to regular potatoes because they actually pack a punch of essential vitamins and minerals. They are anti-inflammatory and help balance blood sugar. The words 'yams' and 'sweet potatoes' are often interchangeable. They are actually two different vegetables, but are both great options.

Staying clear of all whites is always best (white breads, flours, sugars, etc.), but there is an exception... Japanese sweet potatoes. They are white-light yellow inside and have a purple skin. These are actually the most nutrient dense of all sweet potatoes. So enjoy your sweet potatoes/yams, especially the Japanese ones!

Spiced Sweet Potato Wedges

Ingredients

2 sweet potatoes, peeled and cut into wedges (I used yam & Japanese sweet potato)

2 Tablespoons melted coconut oil

1 teaspoon chili powder

1 teaspoon cinnamon

1 teaspoon turmeric

Pinch of cayenne

Sea salt and black pepper, to taste

Procedure

  1. Preheat oven to 425 F.
  2. Place sweet potato wedges in an oven safe dish.
  3. Combine coconut oil and spices in a small bowl and drizzle over potatoes. Mix to coat well.
  4. Bake for 25-30 minutes, until tender. Turn broiler on towards the end if you want them crispy.
  5. Serve with avocado superfood dip (recipe below).
Spiced sweet potatoes

Avocado Superfood Dip

Ingredients

1 ripe avocado

2 Tablespoons raw tahini

1 teaspoon spirulina (I use HealthForce brand)

1 teaspoon raw honey

Juice of 1/2 lemon

1/2 cup water, or to desired consistency

Procedure

  1. Place all ingredients in blender and blend until smooth. Garnish with fresh herbs and enjoy.

What's your favorite way to eat sweet potatoes? Share your creations and recipes below or on social media with #apurifiedlife

Captures of Yoga & Superfood Smoothies Workshop

What a wonderful weekend. We were so happy to share smoothies and knowledge with everyone at the Yoga & Superfood Smoothies Workshop on Saturday. There was some great Q & A and hopefully everyone is trying out their new recipes this week! We're grateful for Dave Ford's yoga practice, our amazing helper, Maddy Smith, the beautiful well-lit space (aMuse Art Gallery & Meeting Place) in the Mission, and everyone who brought their good energy. It was pretty cool to do yoga in an art gallery. Let us know if you'd like to see a similar event, we'd be happy to host if there's interest - contact Regina at reginafelice@apurifiedlife.com

xx

Captures of February Brunch Club

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Brunch Club was a hit - we are GRATEFUL for the amazing help and everyone who came together to celebrate a Sunday. We had a wonderful time sharing about seasonal foods and enjoying a gluten-free, organic feast made with whole ingredients. We're already wishing we had some leftover coconut whipped cream! Hope to see you all again for March Brunch Club on the 14th. Happy Monday :)

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Cozy Winter Vegetable Sauté

AsianWinterVegetableSautee FeaturedImage

I just can't get enough butternut squash and sweet potatoes this winter season. Who's with me? I like preparing meals that pack a punch of flavor and don't take hours to make. It's surprisingly easy to do so when using seasonal vegetables, herbs, and spices.

This can be made as an entree, side dish, or snack. You can enjoy with a side of hummus and crackers as a filling meal like I did (pictured below), or with anything else you please.

Ingredients

2 Tablespoons extra virgin coconut oil

1 clove garlic, minced

2-inch piece ginger, minced

3 green onions, sliced

1 butternut squash, peeled and diced

1 1/2 cups oyster mushrooms, coarsely chopped

1 bunch baby bok choy, ends removed

1 Tablespoon coconut aminos - Coconut Secret

Pinch of sea salt and black pepper, to taste

Pinch of dried chili flakes, to taste

Juice of 1/2 lemon, plus lemon wedges to serve

AsianWinterVegetableSautee

Procedure

  1. Heat coconut oil in a large pan. Add garlic, ginger, and green onion and sauté for a few minutes.
  2. Add diced butternut squash, cover, and cook, stirring occasionally, for about 8 minutes, until tender but not mushy.
  3. Add mushrooms, baby bok choy, coconut aminos, and spices.  Cover to cook until greens have wilted. Taste and adjust seasoning if needed.
  4. Serve and garnish with chopped herbs and lemon wedges.

Serves 4-6

 

Enjoy and share if you try this dish. What's your favorite quick and flavorful meal?

x,

Giovanna

Miso-Glazed Eggplant with Cauliflower 'Rice'

Miso eggplant featured image

Eggplant is one of my favorite vegetables, but one that I don't cook often for some reason. This recipe here took my taste buds to a whole other level of goodness. It's a great main or side dish for any dinner occasion. Treat yourself to this miso-glazed eggplant, you won't regret it.

Not only is it delicious, but eggplant has some pretty great health benefits:

  • High in fiber and potassium
  • Promotes hear health
  • Supports brain health

 

Ingredients

2 Tablespoons white or yellow miso (organic and non-GMO)

2 green onions, sliced

1 Tablespoon unrefined sesame oil

1 Tablespoon grade B maple syrup

Juice of 1/2 lemon

Pinch of black pepper

Pinch of red pepper flakes, optional

1 large eggplant, sliced to 1/2 inch thickness

 

Cauliflower 'Rice'

1 head cauliflower, roughly chopped

Juice of 1/2 lemon

Pinch of sea salt

 

Miso eggplant

Procedure

  1. Preheat oven to 350 F.
  2. In a small bowl, whisk together all ingredients, except eggplant, to make a sauce.
  3. Place eggplant on a baking dish and drizzle sauce over it. Use a spatula or spoon to coat eggplant well. Bake for 20-30 minutes, until cooked and tender.
  4. Cauliflower rice: place chopped cauliflower in a food processor and pulse until chopped into a rice consistency. Place in a large bowl and sprinkle with lemon juice and sea salt to taste. You may also cook it on the stove for a bit with coconut oil to warm it up and make it tender.
  5. When eggplant is done, serve over cauliflower rice and garnish with fresh herbs and seeds. Enjoy!

 

What's your favorite way to eat eggplant?