vegan

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

June 27, 2016 by rachelle 13 Comments

I totally blew you up with popsicles last week. I have no regrets.

I also made a mess. No regrets here either.

Just because popsicle week is (sadly and heartbreakingly) over doesn’t mean that we can’t keep doing fun things with summer fruit and tropical flavors.

We can just put them in a glass and top them with some whipped coconut cream instead of pouring them into popsicle molds and hiding them in the freezer. And it’s a win win because we don’t have to wait overnight before we can indulge. Boom! Instant gratification!

And they’re so colorful, summery, and festive! Don’t you just want to swim in all that purple, dive down deep into pineapple-y heaven, then erupt out the top through a coconut cream cloud? Sorry. Did I get a bit carried away? I can’t help it. If coconut and tropical is your love then this smoothie is your jam. I promise. You don’t even have to do it all fancy pants in layers. Just blend it up, pour it in a mason jar, top with coconut cream straight from the can and BAM! You’ve got a grab and go breakfast that your coworkers will want so bad they may cut you. Be careful out there.

Just kidding about the cutting. Sort of. Take your chances and grab a straw because I haven’t got any frozen fruity pops or booze on a stick for you today.

I hope you don’t mind

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

2 cups crushed pineapple
1 frozen banana
1 1/2 cups coconut water
2 tablespoons agave
4 teaspoons vanilla extract divided
pinch of salt
1 cup fresh blueberries
1 19 ounce can coconut cream
4 cups ice divided

Instructions

In a blender, combine pineapple, banana, coconut water, agave, 2 teaspoons vanilla extract and salt
Blend on high 45 - 60 seconds
Add 2 cups ice and blend another 45 - 60 seconds or until smooth
Remove about half the pineapple mixture into glasses or another pitcher and set aside
Add blueberries to the blender with the remaining pineapple mixture and blend 45 - 60 seconds or until smooth
Add remaining 2 cups ice to blueberry mixture and blend 45 - 60 seconds or until smooth
Transfer coconut cream to the blow of a stand mixer fitted with the whisk attachment and whip on high until fluffy - about 4 -5 minutes; add remaining 2 teaspoons vanilla extract and whip another minute
If pineapple mixture that was set aside begins to separate, give it a stir, then pour into glasses about halfway full
Using the back of a spoon, slowly pour blueberry mixture over back of spoon to layer on top of the pineapple mixture
Top with whipped coconut cream
Serve immediately

Adapted from and inspired by Blue Sunset in Raw Food Real World by Sarma Melngailis and Matthew Kenney

Mother’s Day Recipe Roundup

May 5, 2016 by rachelle 15 Comments

Mother’s Day Recipe Roundup

It’s Mother’s Day this weekend. I don’t know about y’all, but it kind of surprised me. If you’re in the same boat as me, I’ve got your back with anything and everything that can please Mom this weekend! Let’s do this!

First and Most Important – COCKTAILS!

Preserved Lemon Martini with Spicy Olives – Tasty Ever After (recipe and photo credit)

Strawberry Lime Frozen Margaritas – Beer Girl Cooks

White Chocolate Covered Strawberry Boozy Milkshake – No Spoon Necessary (recipe and photo credit)

Butterscotch Martini with Bailey’s Irish Whipped Cream – Beer Girl Cooks

Jalapeno Margarita – Spiced Blog (recipe and photo credit)

Patio Passion Martini – Beer Girl Cooks

Creme Brulee Stout Ice Cream Float – Beer Girl Cooks

Now that we’ve had sufficient amount of booze to get us started, it’s time for breakfast and brunch recipes!

BREAKFAST AND BRUNCH RECIPES

Candied Ginger and Rhubarb Crumb Coffee Cake – No Spoon Necessary (recipe and photo credit)

Strawberry Banana Muffins – Pumpkin ‘n Spice

Banana Nutella Stuffed Cardamom Maple Toast – My Garlic Ginger Kitchen

Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise – Beer Girl Cooks

Goat Cheese Brie Souffle – Tasty Ever After (recipe and photo credit)

Spinach and Tomato Breakfast Flatbread – Hungry Healthy Happy (recipe and photo credit)

Breakfast Casserole – Beer Girl Cooks

Strawberry Chia Jam Recipe – Show Me The Yummy (recipe and photo credit)

DOUGHNUTS V. DONUTS

Let’s be real. No matter how you spell the word, the masterpiece deserves its own category.

Key Lime Pie Donuts – The Beach House Kitchen (recipe and photo credit)

Baked Vegan Chocolate Peanut Butter Donuts – Veganosity (recipe and photo credit)

Brown Sugar and Pecan Baked Cake Donuts with Bourbon Maple Glaze – No Spoon Necessary (recipe and photo credit)

Baked Lemon Doughnuts – Spiced Blog (recipe and photo credit)

Cara Cara Orange and White Chocolate Glazed Baked Doughnuts – Beer Girl Cooks

How about some lunch ideas?

Beet Salad with Goat Cheese, Apricots, and Pistachios – Tasty Ever After (recipe and photo credit)

Mediterranean Cucumber Salad – The Beach House Kitchen

Southwestern Orzo Salad – Family Food On The Table

Cesar Salad with Grilled Asparagus and Quail Eggs – Cooking LSL

Cranberry Pecan Chicken Salad – Beyond The Chicken Coop

Baja Shrimp Ceviche Tostadas – No Spoon Necessary (recipe and photo credit)

Southside Weiss with Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Beer Girl Cooks

Salmon Burger with a Creamy Lime and Basil Sauce – Hungry Healthy Happy (recipe and photo credit)

Lamb Burger with Tzatziki Sauce – Beer Girl Cooks

Going fancy pants and need some dinner ideas?

DINNER RECIPES

Garganelli alla Vodka – Ciao Chow Bambaina (recipe and photo credit)

Tender Beef Kebobs with Tangy Barbaque Sauce – Cooking LSL

Thai Yellow Curry Turkey Meatballs – Fashionable Foods

Grilled Coconut Lime Shrimp – Spiced Blog (recipe and photo credit)

Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce – Beer Girl Cooks

And finally. We started with booze and we’ll finish with some awesome desserts.

DESSERTS RECIPES!

Spumoni Cake – Beer Girl Cooks

Vegan Lime Tarts with Meringue – Veganosity (recipe and photo credit)

Banana Sheet Cake – Cook With Manali

No-Bake Strawberry Cheesecake Mousse – Baked By An Introvert

Blackberry Ginger Cupcakes – Just About Baked

Mixed Berry Pavlova with Blueberry Sauce – Beer Girl Cooks

Vegan No-Bake Biscoff Tartletts – Whisk and Shout (recipe and photo credit)

I wish all of you a Happy Mother’s Day. Whether you have little people, if you’re empty nesters, have grands, a bun in the oven, have a mom, or your a mom to a fur baby, I truly wish you a wonderful day of food, family, and of course, booze. Cheers!

Easy Weeknight Meals Recipe Roundup

February 19, 2016 by rachelle 20 Comments

Happy Friday, friends! I thought we would end the week with a special Easy Weeknight Meals Recipe Roundup.

What are we waiting for? Let’s go!

Skirt Steak Skewers with Sofrito from No Spoon Necessary

Farfalle with Peas and Prosciutto from Ciao Chow Bambina

Shrimp Diane from Tasty Ever After

Garam Masala Chicken Wraps from Spiced

One Pot Chicken Enchilada Skillet from Life Made Sweeter

White Wine and Garlic Shrimp from yours truly

Pasta e Fagioli from Hungry Healthy Happy

Mini Stuffed Turkey Meatloaves from The Beach House Kitchen

Chicken Cutlets with Mushroom Cream Sauce from Fashionable Foods

Cheesy Rice and Beans from Show Me The Yummy

Mushroom Stroganoff from yours truly

Vegan Whole Wheat Pasta with Pesto Cream Sauce from Whisk and Shout

Easy and Fast Spaghetti with Vegan Bacon and Peas from Veganosity

BBQ Chicken Quesadilla from Pumpkin ‘n Spice

Roasted Butternut Squash & Beet Salad from My California Roots

Bacon and Spinach Bow Tie Pasta from Food Fashion and Fun

Almond Herb Crusted Salmon from Lou Lou Biscuit

Orange Chicken from Beyond The Chicken Coop

Coconut Milk Breakfast Smoothies – Two Ways

February 1, 2016 by rachelle 13 Comments

Well, good morning, sunshine! Did everyone have a fantastic weekend? It was so weird to be hanging out on Sunday with no football! Charlotte is crazy excited about our Cats being in San Francisco for the Super Bowl next weekend! I think they’re actually already there.

Can y’all believe its February already? Where in did the time go? Now we’re gearing up for the big game AND Valentine’s Day! I say, thank goodness, because that means that spring is right around the corner. Woot! Although February is usually when we experience our worst winter weather. Fingers crossed for smooth sailing into March with our trees and power lines intact.

So we had a pretty awesome football-free Sunday and a pretty fun event-filled Saturday. Saturday morning Chris picked up his dad and took him to lunch. Jennifer and I went to a really fun cooking class – more will be coming on that later. Then I met up with Lisa and the gang for some ~~day drinking~~ manicures and pedicures. Seriously, it’s a total event when we do this and we have to call ahead to let them know we’re coming. This time Chris and his dad came along too and had a blast! (As a side note – if you live in the Charlotte area totally go check out Kevin and Anna at Apple Nail Spa – tell them Beer Girl and Lisa sent you! This is not a sponsored post. We just love them!)

#KeepPounding #PanthersNation

Since we had such a fun and relaxing weekend, I’m not really in the mood to go back to work or deal with anything complicated. So we’re just going to roll into this Monday with something so dang easy it won’t hurt my head. Smoothies 2 ways. I always say that options are good.

For some reason I apparently thought that there was going to be a shortage of coconut milk and found it necessary to fill my pantry with no less that 42.789 cans. So that’s the direction we’ve been going the last couple of weeks with some smoothies. I never actually thought to use coconut milk in smoothies until there was a ridiculous amount on my shelves.

I made some at night, put them in mason jars, then had a grab and go breakfast smoothie to take to work. I just took off the lid, stuck in a purloined Starbucks straw, and went to town. Don’t judge me. If I pay 5 bucks for a coffee, I should have a lifetime supply of free straws available to me.

So next time you find yourself with an end of the world supply of coconut milk, bust out that blender and make yourself a smoothie – or two.

P.S. Come back tomorrow for a special post because I’ve got some really cool buddies and we are giving away a $1000 Amazon gift card!

[amd-zlrecipe-recipe:136]

Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

January 4, 2016 by rachelle 47 Comments

Happy New Year, friends! How were your holidays? Did you have an exciting New Year’s Eve and a wonderful New Year’s Day? Did you have souerkraut, black eyed peas, and greens? We did. I do not love any of these things, but I’m not willing to take any chances, so I ate them all. We need all the luck we can get around here!

Surprisingly, we had just four experiences with stomach bugs, a bit of doggie drama with bathing and furniture eviction, and only one middle of the night holy crap I’m in trouble with the law and need a criminal defense attorney phone call.

I know. Good times.

And trust me. I know that it’s totally cliche to start out my first post of 2016 with a salad. I also know that cliche should have one of those sexy punctuation things over the top, but I’m not technologically savvy enough to figure out how to put one there. Don’t judge me.

Any-hoo, after all the indulgences I’ve been guilty of giving and receiving, it’s time to add some hearty, healthy detox food to my life. I actually love the combo of kale and quinoa in a salad. Throw in some roasted beets, carrots, and BS with a citrus-y dressing, and it’s totally my jam!

We need to be in fighting condition here in the Carolianas anyway ’cause we are 15-1, yo! Our Cats are headed to the playoffs starting out in our own house! Woot!

I think we’re all singing Sweet Caroline down here at this point! #keeppounding

It was a bummer to lose to Atlanta last week and kill our undefeated status, but I’m hopeful to see Cam, Greg, Luke, and the rest of my Cats in the playoffs and we’d love to move onto SUPERBOWL 50. (I don’t understand the Roman numbers and didn’t want to get it wrong).

And now my vacation is over and I’m back at work. #partysover

Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

Ingredients

3 beets
2 dozen baby Brussels sprouts
5-6 carrots peeled and cut into 1 inch pieces
2-3 tablespoons olive oil plus 1 tablespoon for massaging kale
1/2 teaspoon thyme
salt and pepper
6 ounces kale chopped into bite size pieces
1 cup quinoa
1/4 cup roasted and chopped chestnuts

Clementine Dressing

2 clementines juiced and zested
2 garlic cloves minced or pressed (via garlic press)
1 tablespoon Dijon mustard
2 tablespoons honey
pinch each of:
tarragon
basil
fennel pollen
salt white pepper
2 tablespoons olive oil

Instructions

Preheat oven to 425
Make individual foil packets for beets, drizzle beets with 1-2 tablespoons olive oil, seal the foil tightly, and transfer to a baking sheet
Roast in oven for 60 - 75 minutes, depending on size
Toss carrots and Brussels sprouts with 1-2 tablespoons olive oil, thyme, and a pinch of salt and pepper in a baking dish, roast for the last 30-35 minutes of the roasting beets
Times will vary according to the size of the vegetables, roast until fork tender or texture of preference
While vegetables are roasting, prepare quinoa according to package directions, spread out on a baking sheet or parchment paper to cool
Toss kale in a large salad bowl with about 1 tablespoon olive oil and salt, and massage into leaves for 5 minutes or so
Combine clementine dressing ingredients in a mason jar and shake vigorously
Add the quinoa to the kale and toss to combine
When vegetables are done set carrots and Brussels sprouts aside to cool slightly
Unwrap beets, peel with a paring knife and cut into 1 inch pieces
Top kale and quinoa with all the roasted vegetables and either toss with dressing or serve with dressing on the side

Cold Summer Soba Noodle and Vegetable Salad

July 27, 2015 by rachelle 48 Comments

I need an intervention, y’all.

I can’t tell you how many times I’ve made this salad in the last few weeks, but the 438 pounds of soba noodles I bought at the Asian market are gone. It’s that good. I’m hopelessly in love….

It’s so dang easy to make that it just feeds my addiction. I hear it calling me every second of every day. It haunts me in my sleep.

And it’s is so pretty, colorful, and festive! And summery! And crunchy! And noodley! And sesame-y!

Of course, Jennifer is the one who got me into this mess. She saw it on i am a food blog and sent it to me. Now I’m trying to make this salad in my sleep and eat it for every breakfast, lunch, dinner, and anywhere in between.

Chris is not as thrilled about it it as he was the first 178.236 times I made it. Seriously dude? Can I get some support here?

Ok. I fixed him a steak. I watched as his eyes rolled back in his head.

Happy Monday, y’all and have a fantastic week!

Adapted from i am a food blog

Cold Summer Soba Noodle and Vegetable Salad

Ingredients

For the Salad

3 bundles of soba noodles - the recipe I adapted recommends 2 bundles I did 2, then 3, but I like things noodley, so I would recommend at least 4 bundles. Up to you
1/4 head red cabbage thinly sliced
3-4 ears of corn
2 small or one large cucumber peeled, seeded, and chopped
1 orange/green or red or combination of bell peppers seeded and chopped
1/2 pint heirloom cherry size tomatoes halved or quartered
1 head romaine shredded or roughly chopped
4-5 green onions sliced

For the Dressing

2/3 cup red wine or rice wine vinegar
2/3 olive oil
Dash of Sriracha - or more if you like this stuff
6 tablespoons toasted sesame oil
salt and pepper to taste

Instructions

Cook noodles according to package directions and transfer to a large mixing bowl
Whisk dressing ingredients until combined
Toss together noodles and dressing in a large bowl and set aside
Heat a large cast iron or non-stick skillet on high heat
Brush corn cobs lightly with olive oil
Char in skillet until desired color
Slice corn from cob
Add all vegetables to dressing and noodles
Chill until ready to eat or serve immediately
Perfect at room temperature or cold and makes a great leftover for lunch or dinner

vegan

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

Instructions

Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

Ingredients

Clementine Dressing

Instructions

Cold Summer Soba Noodle and Vegetable Salad

Ingredients

For the Salad

For the Dressing

Instructions

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