When I first started my blog, I knew I had a passion for cooking and was hoping to go down the route of a recipe developer. While I have certainly made the recipes I’ve posted on here, multiple times usually, I know they are relatively simple.
My love for cooking made me also consider the idea of starting a food business. I was legitimately investigating how I could go about getting a permit to make food and sell it out of my kitchen!
Ever since I realized how important of a role food has in my personal health through my own struggles, I have a growing desire to share that with others. I’m not totally giving up on the idea of a food business or becoming a professional recipe developer (more romantic in theory than it really is), but right now I think my path is taking me in another direction.
My way to bring the message of nutrition for health is not necessarily by cooking for people, but by providing meaningful information. Not everyone is willing to do the nitty-gritty research about why you should cycle-sync, if you’re a woman, or what to put in their smoothies besides fruit but I will be your girl! 😉 I find that while many people won’t seek it out, they welcome the information. Knowledge is power and they may then utilize it, if they so choose.
As I face obstacles in my wellness journey, I will continue to be open and share those with you all. I’ve already talked about everything from issues with veganism and anxieties surrounding food to not feeling good enough and discovering presence. Some of these things are uncomfortable to talk about but I feel good sharing them. The way I see it, if my posts can reach even one person who resonates with what I’ve been through then that’s already enough. Thanks for checking out the recipe!
For today, I’m tapping into the recipe side of me (hey, I didn’t say recipes won’t be a thing at all) again. Just like my turmeric chickpea and potato salad, this is also more of a lose add-as-much-as-you-like style recipe. I’ve been eating this one for months and have posted it on my Instagram stories so much that you probably think I don’t eat anything else. The sweet potato and quinoa make the salad hearty. Yet, the water-rich cucumber and romaine/greens make the salad super hydrating. Oh, and the curried tahini dressing on top! Mmmmm! 🙂 I’m in love but don’t take my word for it—try it and let me know what you think!
Xoxo,
Melanie
Sweet Potato and Cucumber Salad with a Curried Tahini Dressing
Recipe Type: Entree
Author: Melanie
Prep time:
Total time:
Serves: 1 salad
When you batch cook staple items like sweet potato and quinoa, it makes for easy salad throw-togethers at lunch or dinnertime. Add a fabulous dressing and you’ll wonder where this simple salad has been all of your life.
Ingredients
2-3 cups mixed salad greens or chopped romaine lettuce
Chopped cilantro and/or parsley
1 small sweet potato chopped and roasted
1/3 – ½ cucumber, chopped
¼ cup raw or roasted beet, chopped (optional)
½ cup cooked white quinoa
2 tbsp tahini
1 tbsp lemon juice
½ tsp curry powder
¼ tsp salt
2 tbsp water
Instructions
This recipe assumes you have all of your ingredients cooked already: the sweet potato, quinoa, and beets, if using. In a bowl, add your quinoa (mine is hidden under the lettuce), greens of choice, cilantro, cucumber, and beets.
In a separate bowl, whisk together the tahini, lemon, curry powder, salt, and 2 tbsp of water to form a dressing. The amount of water depends on the thickness of your tahini. Also, cold water seems to make for a thicker, fluffier dressing so that may also require 4 tbsp. However you like it, this recipe usually leaves me with an extra serving for another salad but you do you.
Add the dressing to your salad bowl and top with half of a chopped avocado. Crack some fresh black pepper over your salad and maybe another squeeze of lemon if you’re zesty like me! Enjoy!
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Be sure to leave a comment or tag me on Instagram if you try it out!
Recently, my family and I took a day trip to a neighboring city and we spent time walking downtown. As we walked down the sidewalk, we curiously looked at the shops and restaurants, eventually coming to a corner brewery advertising Happy Hour and their new hoppy specialty.
Consequently, my dad was all too eager to go inside and was trying to get the rest of us on board. My mom shook her head and rattled on about why she dislikes beer. So, my dad turned to me to see if I wanted to go in. Let it be known that I’m always excited to try new food but I’ve discovered food allergies of mine in the past months and that makes eating out real hard.
Then, my eternal look of hesitancy on my face must have probed him to say, “You can still drink beer, can’t you?” Before I could answer he was like, “You can drink beer—it’s made from plants!”
I like my father’s style; if only it was so easy. Anyone with dietary restrictions knows they need to ask all the questions. Sometimes twice—you can’t be too careful.
As a plant-based eater (two years now!), I’ve become somewhat skilled at navigating a lackluster menu. Though, adding a dietary restriction on top of that makes life challenging to say the least. I’m not sure if I’ve formally announced it here on the blog but I am sensitive to gluten.
Many of you folks reading have probably heard of the gluten-free movement, if you aren’t already following it yourselves. I haven’t been formally tested by a doctor but I conducted my own elimination diet during the summer and noticed a huge difference in my body, mental clarity, and overall energy. My go-to avocado toast or spaghetti at restaurants is now out of the question because they contain wheat.
I can’t tell you how many times I’ve gotten eye-rolls and, “Ugh, but what’s Melanie going to eat?” remarks from others. So much so that I’ve contemplated adding in certain foods just to appease others and make dining with me easier.
If you’ve been or are currently in a similar boat then let me just be the one to tell you: YOU DON’T NEED TO CHANGE FOR ANYONE BUT YOU.
If I started eating these foods that I already know don’t feel good in my body, I’d be the only one suffering, not others. It is not worth it. I’m living this life for me so I want to feel my best! Dining out is still a deal but, if anything, I appreciate home cooking a lot more now. Simply said, eating at home allows me to completely avoid wheat allergens and continue my plant-based way of eating. WIN-WIN.
So that this post isn’t a total pointless ramble-fest, I’m going to share a loose recipe for my favorite Tumeric-Spiced Chickpea and Golden Potato Salad. Gosh, I crave it just thinking about it.
After making it several times for myself, I finally tried it out on my family and they loved it. I’m certain it was the potatoes that won them over 😉 It could’ve also been Primal Kitchen’s bomb-ass Lemon Tumeric Vinaigrette. (not sponsored!) Though, I’ve got an alternative if you don’t have the dressing. Overall, I hope you guys don’t mind the rough recipe but if you try it out, be sure to tell me what you think!
Xoxo
Melanie
Tumeric Chickpea and Golden Potato Salad
Recipe Type: Entree
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 4 salads
Ingredients
1 1/2 lb golden potatoes, rinsed and chopped into large cubes
Avocado oil
Garlic powder and salt
2 cups of cooked chickpeas
Turmeric, onion powder, garlic powder, smoked paprika, and salt (about ¼ tsp each)
Spinach or mixed salad greens
Cilantro or parsley, if preferred
Extra Virgin Olive Oil and lemon or Primal Kitchen’s Lemon Tumeric Dressing
Optional: red onion, red bell pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. Add the chopped potatoes to a lined baking sheet and coat them in a tablespoon or two of avocado oil and a generous sprinkle of garlic powder and salt. Bake for 30 minutes or until the potatoes are as tender and crispy as you like.
Meanwhile, put a cast-iron skillet on the stovetop to heat up. In a medium bowl, add the chickpeas (no liquid) and spices. Stir them around to thoroughly coat. Add a bit of avocado oil to the pan and then add the chickpeas. Cook until the chickpeas brighten and begin to crisp.
Set out four bowls with two big handfuls of greens. Coat them in a drizzle of olive oil and lemon or the Primal Kitchen Lemon Tumeric dressing. Scoop the roasted potatoes and chickpeas on top. Plus, some chopped herbs and red onions or red bell pepper, if you’ve got them on hand.
Detoxes get a bad rap but our bodies naturally go through this process daily. When you add in superfoods, like in the form of a Spirulina Detox Elixir, you’re helping aid that process!
Did you notice the week-long hiatus I took from the blog? Well, I did get a post up on Friday but I wasn’t posting my usual amount because I was conducting a 5 Day Gratitude Project over on Instagram. It was a wonderful experience and those who have reached out seemed to enjoy it—which makes me very happy to hear! On the other side of things, I was pretty overindulgent with sweets last week. I think I baked three new things during the week and none of those treats are leftover….
There is definitely room for treats and I’m not about restricting but I am of the mindset that the treats shouldn’t outweigh the nutrient-dense foods. I think we can all probably agree with that 😉 That’s why I try to sneak a handful of greens into a stir-fry or add some color to my smoothies. Spirulina in particular helps with liver detoxification, nutrient absorption, along with a plethora of other health benefits. It makes the ideal addition to give your body a boost! BTW I like this brand!
My latest favorite concoction is a Spirulina Detox Elixir. And by latest favorite, I mean… it has been a solid favorite for a year now and somehow I’m barely sharing it with you! I hesitate to share “easy” recipes, like my Protein Hot Chocolate, because I feel like anyone can make these sans a recipe.
As a matter of fact, I had to actually measure out the ingredients so that I could create an actual recipe for you guys. Oftentimes, I just scoop spirulina, pour some water, add a splash of ACV and lemon and drink! You can’t go wrong with it. If it tastes too strong, just add more water. If it doesn’t taste bright enough, add more lemon or ACV.
On any given day, I love making this Spirulina Detox Elixir but I predict I’ll be enjoying it a lot more for the next few weeks! It’s refreshing, tastes great hot, cold, or room temperature, and it is easy to whip up. Spirulina does taste a little oceany but I feel the slight saltiness helps me start my day with balanced electrolytes. It has even been the subject of research to potentially improve athletic performance given its nutrient profile. I actually crave this in the mornings now!
Be sure to tag me on Instagram or leave me a comment if you give this Spirulina Detox Elixir a try!
Spirulina Detox Elixir
Recipe Type: Drinks
Author: Melanie
Prep time:
Total time:
Serves: 1 drink
Ingredients
1 ½ cups warm or room temperature water
1 teaspoon spirulina powder (use ½ tsp to ease into the taste)
1 tbsp lemon juice
1 tbsp apple cider vinegar (optional)
Instructions
Method 1 If using warm water: in a large mug, add the spirulina powder and pour the water over it. Whisk vigorously until no clumps appear.
Add the lemon juice and apple cider vinegar, if using.
Method 2 If using room temperature or cold water: I recommend adding theingredients to a blender bottle or a bottle with a sealed cap. This way, you can shake it up to mix the elixir.*
The drink is ready to go! You can drink it all at once or sip on it throughout your morning. It can also be stored in the refrigerator for later consumption.
Notes
Spirulina dissolves better in warm water but, if using cold, you’ll just need to stir it up every few minutes so the powder won’t all sink to the bottom or clump up!
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If, like me, you’ve got a container of spirulina because you wanted to make trendy smoothie bowls but don’t know what else to use it for, give this drink a try.
Sometimes, it feels almost silly to write a recipe for something that is so simple to make. Though, as simple as something may sound to me, maybe it’s not a given for others. I’ve been making a sugar-free protein hot chocolate for so long now that I think it’s necessary I share it.
As far as I’ve seen, there are two camps: those who like cooking with protein powder and those who don’t care for it. For this recipe, you’ll need to be in the first camp because protein powder is essential to the sugar-free protein hot chocolate. BTW I like this brand of protein powder.
I’ll explain why I’m using protein powder:
Protein powder naturally has thickening properties so this helps give the beverage some body without making it heavy on milk.
It is also necessary for the sweetness factor. We’re not adding any sugar to this hot chocolate so we’re relying on the sweetener from the protein powder.
I’m a fan of drinking this when I want to get my protein in after a workout but don’t feel like swallowing a cold smoothie. #wintervibes
I’ve also been known to make this beverage in the afternoon for a natural pick-me-up. The cacao powder provides a mental energy boost and the protein helps tie me over ’til dinner.
Lastly, I love using this raw cacao with golden milk spices added. It makes for a hot chocolate with a lot of depth! If you don’t have this kind, regular cacao powder will do.
Sugar-Free Protein Hot Chocolate
Recipe Type: Drinks
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1
Finally! A Hot Chocolate that isn’t a sugar bomb and actually keeps you satiated without weighing you down.
Ingredients
¾ cup milk
½ cup water
1 1/2 tbsp cacao powder (not cocoa powder!)
1 scoop (about 1/3 cup) chocolate protein powder
A tiny pinch of sea salt (optional)
Sprinkle of cinnamon and tumeric (optional)
Instructions
Add the milk and water to a pan and heat until it begins to simmer. Be careful not to let it boil!
In a mug, add your protein powder, cacao powder (I use 1 ½ tbsp but scale down if your protein powder has a very strong chocolate taste.), and sea salt (if using).
Pour the liquid into your mug and whisk until no clumps are left. At this point, you can sprinkle in a bit of cinnamon and turmeric on top. If using regular cacao powder, cinnamon and chili powder would taste good, instead!
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Even if you don’t follow this recipe exactly, I hope you give it a try. If a protein hot chocolate appeals to you then be sure to comment below or tag me on Instagram with your sugar-free protein hot chocolate recipes!
Tender skillet potatoes are a hearty companion to veggie sausage, and kale in this savory skillet dish.
What is a food you’ve been afraid to eat but recently decided to incorporate? I’ve learned many people tend to have what they deem “good” foods and “bad” foods. I don’t think it is fair to write off vegetables or food groups needlessly.
I think what’s important is to make meals with foods in a way that is beneficial to your health and well-being.
If you guys have been following me along since the beginning of this blog, then you may know I believe in cycle-syncing. This is lifestyle created by Alisa Vitti, the author of WomanCode, which involves eating and exercising based on where you are in your menstrual cycle. You can read about how I got started with it and how it helped me here.
Let’s circle back to what I was talking about initially: good and bad foods. So, during my luteal phase, I lean towards roasted, hearty dishes. Earlier this year I began craving white potatoes during this phase. While I do like potatoes (who doesn’t?), they were a feared food. I’ve always heard they are nothing but carbs and mess with your blood sugar.
Personally, I did feel the effects of white potatoes on my blood sugar. Though, the little root vegetable is a host of some valuable nutrients so I wanted to find a way to alleviate that problem. The blood sugar spike can be mostly avoided by pairing potatoes with other substantial ingredients or reducing their starch.
Yes, you read that right. It is possible to reduce the starch in potatoes!
Here is how:
It’s no secret potatoes are super starchy. Though, there is a way to cut down that starch and get crispier potatoes! If you can plan ahead, peel and chop your potatoes and cover them in water. Let them soak in a water bath in your fridge for at least 24 hours. If you soak them longer, you can change out the water, too.
Then, when you’re ready to cook, drain the water and rinse the potatoes. Pat them dry and cook up in a skillet or in the oven. The interiors will still get soft and fluffy but the outside develops a crispy coat. I’ve tried this method for cooking potatoes different ways and I notice a difference in how I feel after eating them. My blood sugar isn’t spiked and I satisfy my craving for potatoes. WIN-WIN!
Give this method a try by cooking some homemade oven fries or the following skillet country potatoes with veggie sausage. 😉
Spicy Veggie Sausage and County Potatoes
Recipe Type: Brunch
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 2 servings
Tender skillet potatoes are a hearty companion to veggie sausage and kale in this savory skillet dish.
Ingredients
1/3 cup onion, finely chopped
1/3 cup green bell pepper, finely chopped
2 ½ cups, russet potatoes, chopped into cubes
¼ tsp garlic powder
2 Hilary’s Spicy Veggie Breakfast Sausages
1 ½ cups frozen or fresh kale, chopped
Salt and pepper
Optional: Spicy Mayo, for serving (see notes)
Instructions
In a cast-iron skillet, on medium heat, sauté the onion and green bell pepper with a pinch of salt until soft—about 5 minutes.
Add the chopped potatoes, garlic powder, and another couple of shakes of salt. Don’t skip this or the potatoes won’t be nearly as tasty!
Cook until the potatoes start to brown and then stir them around. When it looks like the potatoes are slightly browned on the outside, place the veggie sausages into the skillet. Then, cover the pan with a lid so the potatoes can cook through. I like to let mine get nice and soft on the inside but cook time will vary depending on how small you chopped the potatoes. Cook time is anywhere from 20-40 minutes.
While the potatoes cook, you can make the optional spicy mayo.
The potatoes are ready when you can pierce a potato cube with a fork. Taste it to see if it is tender enough for your liking and, if so, stir in the frozen or fresh kale. This only takes about a minute so the kale can wilt and soften. Sprinkle some fresh cracked blacked pepper over it all and enjoy!
Notes
Spicy Mayo two ways:[br][br]Chipotle Mayo[br]2 tbsp chipotle in adobo sauce, finely chopped[br]4 tbsp vegan mayo or mayo of choice[br][br]Kimchi Mayo[br]4 tbsp spicy kimchi with brine[br]3 tbsp vegan mayo or mayo of choice[br][br]The spicy mayos will not be smooth but the flavors will still be excellent. This is how I enjoy them but you may also blend these us to make them smooth.
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The veggie sausage and country potatoes serves 2 modest portions as a meal or side. I like to eat this skillet dish as a meal with the spicy mayo drizzled on top. You can eat it with a spinach and tomato salad (yum!) or eggs, if you eat eggs.
Thanks for reading and thank you to Hilary’s for allowing me to test out some of their plant-based patties. You can find these in a store near you using the store locator on the Hilary’s Eat Well website!
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