Kale & Quinoa Stuffed Portabella Mushrooms

20160112_190539I like recipe that I can prep and then make easily. This recipe falls into this category. I get 4 meals for the week at once, and all I have to do once I have stuffed them is bake them fresh when ready to eat.

This has an assortment of colors (nutrients then). And it has great flavors. I love that I let one bake a little longer and the kale on the top got nice and crispy, so a little texture was added. The great thing about stuffing something like this is, you  can tailor it for your own taste. Maybe you don’t like onions, but you like peppers. Sub them out. Maybe you want to stuff your mushrooms with mushrooms, you can do that. Maybe you want to use cauliflower rice, rather than quinoa. Maybe you don’t want any dairy, take out the cheese. Maybe you want to add Brussels sprouts. Maybe you want to trade sweet potato for butternut squash. Build your own. Get and be creative. Make it taste good for YOU. You are the one eating it, enjoy what you make, what you’re eating, what you’re using to fuel your body. Make it taste good. Food can be delicious.

Kale & Quinoa Stuffed Portabella Mushrooms Continue reading “Kale & Quinoa Stuffed Portabella Mushrooms”

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Chocolate Almond Butter Pie

11737976_402434509967179_3895425157762747069_nSo I think by this point in the game it is pretty obvious that I enjoy making some pies. And if you are new to this site and me, I am telling you, outright that I LOVE to make pie.There was that week-long stint when I was 8, where I made a pie a day just for the sheer joy of it. There was also that 8 month journey at the Pie Company (8’s are becoming pretty prevalent here), where I made thousands of pies. I think the most pies I made in one day was around 70. There are all the made-from-scratch pies I’ve been crafting at work. Like a Bacon Chocolate Pecan Pie that I braided and free-styled a pig on, which has been selling like crazy at work. There is the banana cream pie that I finally baked yesterday for Chef who has been pleading for one. And there is this present moment. This moment right now in a little local coffee shop, where I sit and wait on the granola vendor at the market to discuss collaboration on a Vegan Granola Pie for our farm-to-fork dinner. My brain is spinning. Ideas are flowing. Creativity is abuzz and electric. So much possibility. Maybe that is what draws me to pie. The potential. All the possible. As the seasons ebb and flow, so to do the varieties of local, farm-fresh pies I can make happen. Blueberries to rhubarb to apples to Fall’s bounty of butternut and pumpkin. There are so many combinations and flavor profiles. I’ve recently made a balsamic blueberry pie, which my boss topped with an infused basil whip (holy yum and complexity that most pie eaters aren’t even aware). So I can add balsamic. I can add a homemade caramel. I can make marshmallow. I can add nuts. I can add chocolate. And now I can add granola, so many options. On and on and on they go.

I don’t know why. I’ve done cakes, but pies is where my heart lies. It feels like one of the most creative things I can make, I guess. Needless to say, if you are a lover of pies, then you too can benefit from the two pies I will be sharing this week. Let us begin with an almond chocolate. Once upon a time a month ago, I was addicted to baking, I couldn’t stop and was maybe a little out of control with the excessive amount of baking I was doing. One night, while baking for the market, I baked an additional 5 things for this website. What was I to do with the chocolate almond butter frosting that I had left over from some brownies, but to make some pie?

Chocolate Almond Butter Pie

Crust:
1 cup quinoa flour
3 tbsp coconut sugar
6 tbsp grass-fed butter, cold
1/4 tsp sea salt
Ice water
Filling:
1 cup almond butter
4 oz. Goat cheese
1/2 cup local, raw honey
1 tsp vanilla
Lets Make it Happen: Mix the flour, sugar and salt. Process with the butter (I like to cube it first), or use a fork and combine. Add water if the dough is too thick. Poke with holes. Pat into a pie pan (I put mine in minis). Bake at 350 until golden.
Process the filling ingredient. Let hang out until the crust is cooled. Fill the crusts, refrigerate until ready to eat. Enjoy!!!!

Quinoa Stir Fry

For some reason I have quinoa in my pantry. Actually, I remember why now….. At work we have a chili we make with quinoa. When added to the mix of things, the quinoa made these pretty little spirals. Inspired by looks, I got some. As I was hiking (which seems to be when creativity and inspiration hit most) I was thinking what to do with it. STIR FRY. Loud and clear it came to me. So as I biked to the store to make plantain pizza, I stopped frequently in the produce section to let inspiration take over. I eyed peppers several times. I’d reach out to pick one up, before retracting it once again. Over and over I contemplated them over and over again, before it hit me that I was going to toss some kale into the mix instead. Ooh, let’s do some celery. How about garlic, because I love everything about garlic. Got to have an onion. Red of course, we need to add some color and different nutrients into the mix. Take some of those Brussles sprouts you got for dinner with Tab and add just a few of those two. Boom, something is happening. The really good thing, was that this was easy to make. A one and done skillet meal is always great.

Quinoa Stir Fry

  • 1/2 cupQuinoa
  • 1 tbsp coconut oil
  • 1 stalk celery, sliced
  • 1/4 onion, thinly sliced
  • 1 tbsp minced garlic
  • 3 Brussels sprouts, chopped
  • 3 leaves of kale
  • 3 oz. of pork, thinly sliced
  • Sea salt and pepper to taste
  • Habanero seasoning (optional)

Continue reading “Quinoa Stir Fry”