Recipe Creation: Meyer Lemon + Strawberry Ice Pops

As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle.  I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen.  I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too.  Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise.  This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat.  Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!

Makes about 12 ice pops

Ingredients:

• 3/4 cup meyer lemon juice (about 6 lemons)
• 1/3 cup agave nectar
• 3 1/2 cups water
• 1 cup ripe strawberries, sliced

Directions:

-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.
-Enjoy!

Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2

Ingredients:

• 1 lb. small or medium beets
• 5 tbsp. olive oil
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1/4 cup fresh mint leaves
• 2 tbsp. freshly torn dill
• 1/2 cup plain greek yogurt
• Maldon sea salt & pepper
• 2 tbsp. toasted hazelnuts
• Balsamic reduction

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.

-Season with salt and paper and wrap the foil around the beets.

-Roast beets for 40-50 minutes, depending on their size.

-Let cool, remove the skins of the beets with a paper towel and crush.

-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside. 

-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.

-Cook the beets until browned, about 4 minutes on each side. 

-Transfer the beets to the bowl with the vinaigrette and toss.

-Add the mint, dill, and hazelnuts to the bowl and mix.  

-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper. 

-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.

Recipe Creation: Quinoa Almond Chocolate Chip Cookies

Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet.  So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips.  It's a winning combination.  One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown.  Otherwise, the recipe should be pretty straightforward.  As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.

Makes about 15 cookies

Ingredients:

• 1/2 cup almond butter
• 2 tbsp. applesauce
• 1/4 cup agave
• 1 tbsp. vanilla extract
• 1/2 tsp. sea salt
• 1/3 cup brown rice flour
• 1/2 cup quinoa
• 1 cup water
• 1/4 cup mini dark chocolate chips

Directions:

-Preheat oven to 350 degrees F.

-Line a baking sheet with a silpat or parchment paper.

-Place quinoa and water in a small saucepan and bring to boil. 

-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.

-Remove from heat and let quinoa cool to room temperature.

-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.

-Mix in the quinoa, brown rice flour and chocolate chips.

-Spoon dough into tablespoon-size mounds and place on baking sheet.

-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.

-Eat immediately or allow to cool completely before storing.  Enjoy!

Recipe Creation: Mexican Corn, Black Bean + Quinoa Bowl

This dish was inspired by a recipe I came across on the SF Cooking School Blog.  I love making quinoa bowls, and decided to up the ante by adding sautéed corn, feta, and a fried egg.  Serve with tortillas and you can even turn the bowl into DIY tacos.  Gotta love it when versatility tastes this good.  Dare I say this is the perfect, easy, weeknight meal?

Serves: 2-4

Ingredients:

• 1 cup rainbow quinoa
• 1 3/4 cup water
• 3/4 cup cooked black beans
• 1 scant tbsp. red wine vinegar
• 1/2 red bell pepper, diced
• 1/2 jalapeño, minced
• 2 tbsp. cilantro
• 3 tbsp. lime juice
• 1/2 tsp. cumin
• 3 1/2 tbsp. olive oil
• 1/2 tbsp. butter
• 2 ears of corn kernels 
• 1/2 avocado, diced
• 1/4 cup feta
• Salt & pepper
• Optional- eggs

Directions:

-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.

Recipe Creation: Coconut + Almond Butter Milkshake

I don't know about you, but there is nothing more refreshing to me than an ice cold milkshake on a hot day.  I have recently discovered that I am completely obsessed with almond butter.  Like crazy obsessed. I have it at least twice a day (and blame it on pregnancy cravings). Anyhow, I figured nothing could be better than drinking my favorite food in the form of a frothy, creamy, and refreshing treat!  I decided to do some research, found a few versions on blogs I liked, and made a few changes.  Voila- liquid perfection!  Plus, it has healthy fat, fiber, and protein in it so it's totally a health food.  At least that is what I tell myself ; )

Serves 2

Ingredients:

• 5 large dates, pitted
• 1 14 oz. can of light coconut milk
• 1/4 cup almond butter
• 1 tsp. vanilla extract
• 2 cups ice
• (*optional- add Stevia, to taste)

Directions:

-In a high-powered blender or Vitamix, add all of your ingredients.

-Blend until smooth and creamy.

-Pour in two tall glasses and enjoy.

Recipe (Re)creation: Butternut Squash Carbonara

Yet another winner inspired by Bon Appetit!  If you are looking for a guilt-free, creamy pasta recipe, your search it over.  I served this lightened-up comfort food for the Super Bowl and it was a hit.  I used quinoa linguine and turkey bacon to make the recipe just a tad more healthy.  Otherwise, I pretty much stuck to the original.  You'll be amazed how creamy this cream-less sauce is... oh the wonders of squash.

Serves 4

Ingredients:

• 2 Tbsp. olive oil
• 2 slices turkey bacon, chopped
• 1-2 Tbsp. fresh sage, chopped
• 1 2-lb. butternut squash, peeled, seeded, and cubed
• 1 small white onion, chopped
• 2 garlic cloves, chopped
• 2 cups organic chicken broth
• 8-10. oz. Ancient Harvest quinoa linguini
• 1/4 cup shaved Pecorino, plus more for serving
• Kosher salt & pepper, to taste

Directions:

-Heat oil in a large skillet and cook bacon until crisp on both sides.

-Add sage and toss to coat, then transfer bacon and sage to a paper towel to cool.

-Add squash, garlic and onion to the skillet and season with salt and pepper.

-Cook until the onion is translucent, about 8-10 minutes, and add the broth.

-Bring to a boil & reduce heat to a simmer for about 15-20 minutes, until squash is soft.

-Puree in a blender and return the sauce to the skillet.

-Meanwhile, cook linguini in a large pot of salted boiling water.

-Cook linguini until al dente, about 6-8 minutes, and drain. 

-Place linguini in the skillet with the sauce & cook over medium heat, about 2 minutes.

-Mix in 1/4 cup Pecorino and serve topped with bacon, sage, and more shaved Pecorino.