Chocolate Ice Cream…for breakfast??!

I woke up this fine April fool’s morning wanting chocolate. Conveniently, I used up my kale reserves in dinner last night, so no leafy greens for a smoothie.  Which made me think, why not make a dessert-worthy smoothie and eat “chocolate ice cream” (or as close to it as I can make it) to celebrate the day? And guys, this was amazing.  If you have a sweet tooth, this is for you! It’s light, fluffy, creamy, nutritious, and sweet-but-not-too-sweet.  I am so tempted to just go back in the kitchen and make round 2!!

Chocolate “Ice Cream” Smoothie (V, P, GF)
Serves 1 lighter serving

1 frozen banana
1/2 avocado
2 Tbsp cacao
2 tbsp hemp seeds (optional, but kicks up the protein!)
Almond Milk as needed (no more than 1/4 to 1/3 cup)

Add all ingredients to the blender, adding just enough almond milk to make it blend easily, but making sure to keep the thick consistency.


Tomato Quinoa Buddha Bowl

Calling all Lazy Chefs!

This simple, one-bowl dinner is a MUST TRY.  This is not a drill.  I repeat: THIS IS NOT A DRILL! This is definitely the most I have enjoyed a meal that I put such little effort into.  Ever.  Please make this and make yourself happy.  And your stomach.  And your tongue.  And your nose (’cause it smells good).  And your crazy life with little time, because this took 20 minutes tops, including clean up, from start to finish.  Maybe 25 if you are a dilly-dally-er.

Okay, not only is this super simple and fast, it requires very few ingredients.  For instance, I literally cannot remember the last time I went grocery shopping (2 my card record says my most recent trip to Martin’s was 16 days ago), and I was able to make this from what I had in my pantry.

And this bowl simply feels so incredibly nourishing.  Granted I still may be on the high after eating this magic concoction, but the fact that there is such a high has gotta tell you it is incredible.   Anyway, I have been feeling quite terrible and sick all day (hence the miniscule amount of effort put into making this), and I feel so much better already.  It is warm, comforting, and full of umami deliciousness.


Serves 1 belly

1/3 cup quinoa, dry
1/3 -1/2 cup favorite tomato sauce
1/4 yellow onion, diced
4-5 mushrooms, sliced
1/2-1 Tbsp olive oil (though coconut could’ve done well too)
2 Eggs
2 caps of raw apple cider vinegar (a.c.v.)
Salt (to taste)
Pepper (to taste)
Garlic powder (optional, but recommended)
Dried Oregano (optional, but strongly recommended)
Cayenne powder (optional, but recommended)

1.  OPTIONAL: Soak quinoa with 1 cap of apple cider vinegar and enough water to cover it preferably overnight or for a couple of hours.  I only soaked mine for 1 or 2.  For minimal effort, leave this step out; for maximal nutrition, definitely include it!
2. Pour the quinoa and enough water to cover it (use the water and a.c.v. from step 1 of you did it) into a small pot over high heat and bring to a boil.
3. Reduce the quinoa to a simmer and cover for 10-15 minutes, stirring occasionally.
[Laziness tip: don’t measure out the water, pour it 1-2 inches above the level of the quinoa and let it boil uncovered until the quinoa has soaked up all the water, and the excess has evaporated.]
4.  Once the quinoa is cooked, add the tomato sauce and season to taste! Place this part into your bowl first.
5While quinoa is cooking, heat the oil and add onions in a pan over medium heat.  Cook until browned.
6. Add the mushrooms to the pan and turn the heat to medium-high.  Cook until the mushrooms have browned.
7. Once the onions and mushrooms are done (and smell amaaaazing!) Place them on top of  your quinoa in your budding Buddha bowl.
8.  In a small pot, bring water (at least 3 or 4 inches) and a cap-full of a.c.v. to a gentle boil/vigorous simmer.
9. Stir a slotted spoon in a circular motion to create a whirlpool, then add 1 egg to the middle.  (It helps keep the egg intact if you crack the it into a bowl first and slide it into water.)
10.  Let the egg cook for at least 2 minutes, or until the white feels firm, but the yolk still feels soft.  Then remove with the slotted spoon and place on top of your quinoa and mushrooms.
11. Repeat the poaching process with your second egg and season both with salt, pepper, garlic powder, cayenne, etc…

To make this even more nutritious, “pre-game” it with some sauerkraut or any other fermented food of choice (kombucha anyone?) beforehand!

While this is delicious as is, I would have added some goodies if I had them lying around.  For instance: avocado, sprouts, sauteed greens, paprika, etc… Some crushed almonds or other nut might do well for the crunch factor too!


IMG_3032Please do yourself a huge favor and go make this for your next lunch or dinner or any other meal (eggs mean breakfast, am I right?).  It is so good and takes so little effort!! Stay healthy, and remember  to take care of yourself and that you deserve rest.


Minimalist Baker Falafel


Happy Weekday Night To All!

I one of my goals this year is to make more new recipes (which is so much more fun outside of a dorm where you have your own kitchen), though it is difficult because I am also a very lazy chef on weeknights.  I don’t want to spend more than 30 minutes in the kitchen, and I always seem to think I will batch cook on a monday night (spoiler alert: I never do).  But tonight, I had all of the ingredients for this wonderful falafel recipe from the Minimalist Baker, so I figured why not give it a go?

This turned out to be good! It isn’t necessarily what I think of when I think falafel, which might have to do with the fact that I cooked them in more burger-like shapes than falafel… They are, however, very hearty and satisfying.  Whether you call them falafel or chickpea burgers, they are a must try for people who like eating food.  Especially green foods.

Not gonna lie, I was skeptical of the cooking time.  In the recipe, Dana says it takes 20 minutes total, but for me it took closer to 30 or 40 minutes (especially taking dishes into account).  It was, however, very lazy-chef-approved.  All you do is toss the ingredients into the blender, then mix it in a bowl and toss it on the stove.  And BAM you are done.  It made me about 5 small and 3 larger patties, so if you are cooking for one, congrats! You now have protein patties for the week!



I would definitely recommend trying this out–feed yourself and your health and have a wonderful day!