Blueberry Muffins

Spring is in full swing, and we are loving all the fresh produce around town. We were inspired to make our favorite “fresh” dessert: blueberry muffins! As usual, today we’re sharing two different recipes, one vegan and one that is omnivore friendly. Both recipes are sure to be loved by everyone! Nikki shares a blueberry and lemon crumb muffin topped with a lemon glaze and Jess will show you how to make blueberry muffins with a brown sugar topping- yum!

  

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Click the link below to see both recipes and step-by-step instructions!

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Vegan Lemon Lemon Cookies

Hey guys, Jess here, bringing you one of my favorite go-to cookie recipes. I love bringing treats in for my coworkers but needed a recipe that was easy and quick so I wouldn’t compromise my beauty sleep. These vegan lemon cookies from Isa Chandra’s latest cookbook are the perfect solution. They are soft, sweet, light, full of tasty lemon flavor, and take only about 30 minutes to make. The rumor is true, nurses love snacks, and these were gobbled up in seconds!IMG_3818

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They’re called lemon lemon cookies because they have a lemon cookie with a zesty lemon glaze!

Ingredients:

Cookies:

  • 1 cup melted coconut oil
  • 1 1/2 cups sugar
  • 1/3 cup almond milk
  • 1/4 cup lemon zest (about 4-5 lemons)
  • 2 teaspoon vanilla extract
  • 3 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Glaze:

  • 2 cups powdered sugar, sifted if it is clumpy
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil

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Preheat oven to 350. In a large bowl, use a fork to beat together the coconut oil and sugar. The only good thing about the 85 degree weather during fall in San Diego is my coconut oil is always melted and ready to use! Add the almond milk, lemon zest and vanilla and continue to beat until well combined. It should resemble applesauce.

Add the cornstarch, baking powder, salt and half of the flour and mix. Mix in the remaining flour until a soft dough forms.

Scoop medium spoonfuls of dough onto parchment lined baking sheets. Press the center of the cookies with your thumb so a little indent forms.

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Bake at 350 for 10-12 minutes, until the bottoms are golden.

While the cookies bake, prepare your glaze. Add all ingredients in a small mixing bowl and stir vigorously; you want a thick, creamy glaze to form.
Allow the cookies to cool on the cookie sheets for a few minutes before transferring to cooling racks. Place your used parchment paper, or paper towels, under the racks; the glazing can get messy.

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With a small spoon, drizzle the glaze over each cookie, allowing it to fall over the sides. Top with extra lemon zest if desired. The glaze will set after about 15 minutes.

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Savory Veggie Cakes, Two Ways

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Today we’re sharing two versions of savory veggie cakes, perfect for an appetizer or even as a whole meal. Nikki shares her cheesy vegetarian quinoa cakes while Jess shows you how to make spicy lentil cakes. The quinoa cakes are paired with an addicting spicy lemon and garlic aioli (it’s vegan!) that makes it feel like you are eating something way more guilt-ridden than quinoa! Both are protein and nutrient packed and perfect for a Meatless Monday or sneaking in some veggies.

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Click the link below to find the recipes!

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Breakfast “Egg” Muffins, Two Ways

Today we’re sharing an easy breakfast recipe that is perfect for busy mornings and full of nutrients. Jess will show you how to make a vegan version, tofu egg cups, while Nikki shares a healthy, yet carnivore-friendly, turkey bacon and kale egg muffin. Both are quick and easy to make and everyone in your household is sure to love them. Check out both recipes by clicking on the link below. Enjoy!

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Click the link below to keep reading.

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Super Snacks: Vegan Spinach Artichoke Dip

The Superbowl is tomorrow-we’re getting hungry and excited planning our snack menus! So far this week we’ve shared Nachos two ways & Jalapeño Poppers two ways. To conclude snack week we’re sharing another classic favorite, Spinach Artichoke Dip. Jess has veganized the recipe into a creamy, salty, savory fan favorite dip. Plus it’s a little healthier than the traditional version, and Paleo too! I served most of the dip in little ramekins, but then I had a brilliant idea and rolled the remainder of the dip inside of Pillsbury crescent rolls. Little pockets of breaded, creamy dip-yum!!!

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Spinach Artichoke Dip

(VEGAN)

Ingredients:

  • 1 14 oz can artichoke hearts, drained and chopped
  • 2 cups fresh spinach, measured and then sliced in thin strips
  • 1/4 yellow onion, thinly sliced or diced
  • 3 cloves garlic, chopped
  • sprinkle of salt, black pepper and red pepper flakes, seasoned to taste
  • 1 1/4 cups raw cashews, soaked overnight
  • 1 cup hot almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons and 1/2 teaspoon tapioca starch/tapioca flour
  • 1 teaspoon olive oil
  • 2 teaspoons salt
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons paprika
  • Crescent roll dough (optional)
  • Bread, sliced veggies or crackers for serving

Preheat oven to 350. In a medium mixing bowl, mix together artichoke hearts, spinach, onion, garlic and generous sprinkling of salt, pepper and red pepper flakes. Toss to combine and set aside.

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In a food processor, blend together remaining ingredients for about 1 minute or until smooth.

Pour the mixture into a small pot or saucepan and heat over medium heat, stirring occasionally. When the sauce begins to thicken, stir continuously, turn down the heat a tad, and continue for about 2 minutes. Tapioca starch does amazing things to make sauces stretchy and thick!

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Pour the sauce over the veggie mixture and stir well. Add any spices you feel are lacking and pour into a baking dish, divide into ramekins, or roll into Pillsbury crescent rolls. For the crescent rolls, I laid a piece of dough out flat, spooned a small amount of dip at the base of the triangle and then rolled it forward as you normally would with a roll.

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The bake time will vary according to your dish, the crescent rolls take about 15 minutes to bake, while the ramekins took about 40. Keep your eye on the oven, you want the dip to get nice and golden on top. Serve warm with bread, crackers, sliced carrots or bell peppers.

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If you’re looking for more snack ideas try our popcorn, potato skins, or brussels sprouts!

Super Snacks: Game Day Nachos

The Superbowl is around the corner and whether or not you’re into sports, the Superbowl is a great excuse to make some fun snacks and host a little get-together. Especially because it is hosted in one of our favorite cities and Nikki’s home- San Francisco! This year, Nikki will be celebrating in the streets of San Francisco, Super Bowl City here we come! Jess will be working in the hospital, but will definitely whip up some of these savory treats to stash in the break room for her lunch break! ER Potluck anyone?

To kick off our “Super Snacks” series, we’re sharing two nacho recipes, suitable for everyone at your Super Bowl party. Jess shows you how to make potato nachos with a homemade vegan cheese sauce (yum!) and Nikki shares BBQ chicken nachos with a green-chile queso sauce.

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Over the next week we’ll be getting you Super Bowl-ready by sharing a few of our favorite snack and appetizer recipes that have proven to be crowd pleasers for foodies following any diet. We’ve got your carnivore, vegan/vegetarian, GF and paleo friends covered here and with our flavor-packed upcoming snack recipes. Stay tuned!

Click the link below to find the recipes!

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Buffalo Chicken Salad, Two Ways

Happy New Year! Our New Year’s Resolutions are in full effect and whether you’ve vowed to eat healthier, eat at home more often, try new foods, or eat your greens, these salads have you covered. We’re sharing a traditional and vegan take on Buffalo Chicken Salad, a tried and true favorite for most everyone, and to take it a step further, we’re sharing homemade ranch recipes. Both recipes are super easy and nutritious and we even venture to say you’ll never eat store-bought ranch dressing again!

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Click the link below to get spicy & saucy!

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Rocky Road Fudge

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Our favorite time of year is well underway-baking season! Christmas time growing up was all about baking as many cookies and treats as possible. Most were made to give away as gifts but we definitely kept and snuck our fair share! So far this year we’ve made yummy chocolate peppermint cookies, Snickerdoodles, one of our favorite Christmas classics Candy Cane Cookie Sandwiches, and we’re planning a big sugar cookie bake this weekend (recipe to follow)! Today I made a new favorite I came up with last year-Rocky Road Fudge. We made fudge a lot growing up but I hadn’t made it since going vegan. I went with a coconut cream base and added in marshmallows and walnuts. Yum! This recipe was such a hit I ended up making it several times last year. It was a great treat to serve at our New Year’s Eve celebration. This recipe is vegan, omnivore tested, approved and loved! Best of all it is so easy! Just leave enough time to let the fudge set in the fridge.

 

Rocky Road Fudge
(VEGAN)

For those of you new to the vegan game, there are two major brands of vegan marshmallows: Sweet & Sara, and my personal favorite, Dandies. You can find these online from various sellers or sometimes Whole Foods and other specialty stores.

Ingredients

  • 2/3 cup full fat canned coconut milk or coconut cream
  • 2 tablespoons coconut oil (not melted)
  • 12 oz semi sweet chocolate chips (make sure you check the ingredients, sometimes they sneak milk in there)
  • 1 teaspoon vanilla extract
  • 1 cup vegan marshmallows, mini or chopped regular (2/3 for the inside, 1/3 for the topping)
  • 1 cup walnut halves (2/3 for the inside, 1/3 for the topping)

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Line a small baking dish with parchment paper, or greased foil. If you  are using regular sized marshmallows, cut them into fourths or sixths and set aside.

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In a medium pot, heat the coconut milk and bring to a simmer, stirring often. Simmer for 2-3 minutes. Add 2 tablespoons coconut oil and stir until it melts.

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Add the chocolate chips and stir quickly with a whisk until all of the chips are melted and you have a pot of gooey yummy chocolate.

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Remove from heat or pour into a mixing bowl if you don’t have a lot of stir room. Add 1 teaspoon vanilla extract, 2/3 cup marshmallows and 2/3 cup walnuts and stir well. Make sure the marshmallows aren’t in a huge clump when you put them in.

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Pour the mixture into your lined baking dish. Sprinkle walnuts and marshmallows over the top, about 1/3 cup of each.

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Place in the fridge overnight, or at least in the freezer for 30 minutes. Cut into bite sized pieces. Store in the refrigerator.

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Chilly Weather/Chili Weather


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Today we’re sharing the perfect meal for blustery winter nights- chili! Hopefully by now you have cleared out the Thanksgiving leftovers and are ready to take on the next rush of holidays! Winter nights mean cooler temperatures and less time for dinner prep! I don’t know about you, but we definitely don’t feel like coming home after a long day of holiday shopping and trimming the tree to prep a super-involved dinner! Chili is one of our favorite go-to easy and hearty meals. Today Nikki shows you how to make a tomatillo and white bean chicken chili while Jess shares a classic vegan chili recipe full of protein and veggies.

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Follow along as we show you, step-by-step, how to make a simple and substantial winter-time meal. Click the link below to see the recipes!

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Thanksgiving Series: Pumpkin Spice Pecan Cookies

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The Thanksgiving countdown has begun! We are just 4 days away from the big day! For the past week, we have been sharing our Thanksgiving Series with you, showing you how to create the perfect meal from drinks to dessert. Today we are sharing our first dessert recipe with you, Pumpkin Spice Pecan Cookies. These are a perfect addition to any Thanksgiving spread and really switch things up from the same old pumpkin pie.

These cookies are moist and chewy with lots of pecan pieces and a hint of cinnamon. The pumpkin spice adds a rich pumpkin flavor that is irresistible! They can easily be made vegan by substituting a few things, which are listed in the ingredients below. Also, these cookies turn out best when the dough is chilled so it is best to make these the day (or at least a few hours) before you plan on serving them to allow time for the dough to cool. Enjoy!

Click the link below to follow along as I show you, step-by-step, how to make these delicious, cookies!

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