ingredient inspiration

Five Ways to Use... Beet Greens

Beet Greens Plant Based For Me

Vibrant greens and purples! I love when my plate is visually stimulating. It's not hard to make fresh produce (especially beet greens) look appealing. This was my second time making beet greens. I usually end up throwing them out because they spoil so much faster than the beet root. What a waste! Here are some recipes to help you (and I) avoid throwing out pretty, dark leafy greens that are packed with iron, calcium, and magnesium. 

1. Grape jelly veggie breakfast toast please. I know it sounds bizarre (think fresh, sweet, salty, and warm). The photo above features beet greens, purple seedless grapes, edamame, two slices of toast, and sea salt. To make- wash the grapes and greens, add to a pan with a bit of olive oil and fig balsamic vinegar (or regular balsamic vinegar), cover the pan, cook until the greens begin to wilt (add a bit of water if they look dry), layer the ingredients on your plate, then add some sea salt. 

2. Eat them as a side using this recipe that has a sherry vinegar and garlic base.

3. This filling salad has two kinds of plant protein (quinoa and chickpeas). Switch out the dairy-based dressing in the recipe with another like italian or balsamic vinegar. 

4. Add them to my favorite avocado-banana green smoothie.

5. Switch out the spinach in this frittata recipe. No eggs needed. 


Five Ways to Use... AVOCADO


I will not tell you to make avocado toast. It is delicious, but avocado toast has received so much publicity in the past year. Too much maybe. There are silly articles out there in the world that claim millennials could afford to buy homes if they just stopped spending money on things like avocado toast. That's a load of crap. The numbers don't work. I'm off to go build my avocado toast house. BRB. Check out these recipes while I'm gone... 

1. This is my favorite smoothie: half an avocado, one banana, almond milk, tiny splash of maple syrup, 1 tbsp chia seeds, and ice (optional).  

2. Butternut Squash Black Bean Enchiladas! I made these for a crew of people who eat meat on the regular and they had no trouble finishing them. 

3. Avocado Caprese Salad. So fresh. Freshness to your face. Eat it when tomatoes are in season. 

4. Mango Pomegranate Guacamole. It sounds fancy and tastes delicious. Bring it to a party!

5. If you're looking for something Pinterest-worthy I would recommend this Watermelon Poke Bowl. If you aren't familiar with poke- it's like a sushi bowl and it's very popular in NYC and LA right now. Swap the fish out for watermelon and voila! 

Are you upset that I didn't share any avo-toast recipes? Head here for a few of those plus my tips for handling avocados. This is the Insider Club link. xoxo

Five Ways to Use... OATMEAL

Dessert for breakfast. You're welcome. These recipes are fast to make and delicious to eat. Oh, and they're healthy. 

Peach Blueberry Cobbler Oatmeal

Peach Blueberry Cobbler Oatmeal

Peach Blueberry Cobbler

  • 1-2 tbsp chia seeds
  • 1 cup dry oatmeal (I like Quick Cooking Bob's Red Mill)
  • hot water from a tea kettle
  • a handful of blueberries
  • a squeeze of fresh lemon juice mixed into the oatmeal
  • 1 peach sliced and quickly sautéed in a pan with a splash of coconut oil
  • optional: 1 tbsp pure maple syrup, a dash of cinnamon

Banana Bread

  • 1-2 tbsp chia seeds
  • 1/2 cup dry oatmeal (I like Quick Cooking Bob's Red Mill)
  • hot water from a tea kettle
  • 1 banana sliced or mashed
  • 1 tbsp pure maple syrup
  • a handful of walnut halves (optional)

Cherry Pie

  • 1-2 tbsp chia seeds
  • 1/2 cup dry oatmeal (I like Quick Cooking Bob's Red Mill)
  • hot water from a tea kettle (add more if needed after adding almond butter)
  • 1 tbsp almond butter
  • zest from a lemon
  • lemon juice (about 1 tbsp)
  • a handful of cherries pitted and cut in half (add more if you please!)
  • optional: less than 1/4 tsp vanilla extract

Apple Pie

  • 1-2 tbsp chia seeds
  • 1/2 cup dry oatmeal (I like Quick Cooking Bob's Red Mill)
  • hot water from a tea kettle (add more if needed after adding almond butter)
  • 1 tbsp almond butter
  • 1 apple sliced and quickly cooked in a pan with coconut oil (decide how long based on how firm you want the apple)
  • a good sprinkle of cinnamon
  • optional: 1 tbsp pure maple syrup

Peanut Butter and Chocolate Cookies

  • 1-2 tbsp chia seeds
  • 1/2 cup dry oatmeal (I like Quick Cooking Bob's Red Mill)
  • hot water from a tea kettle (add more if needed after adding peanut butter)
  • 2 tbsp peanut butter
  • 1 tsp unsweetened cocoa powder
  • 1 tsp agave (add a bit more if you please)


    Five Ways to Use... PORTOBELLO MUSHROOMS

    Portobello dish #2

    Portobello dish #2

    1. Take a bite out of that juicy porto-burger! First, rinse. Then, marinate for ten minutes in olive oil, balsamic vinegar, mustard, and black pepper. Cook on the stove top (four minutes each side). Throw it on a bun with all the regular fixings. 

    2. Greek anyone? I could eat these grilled veggie gyros every week. The blog Oh My Veggies sent a gift to the world when they shared this recipe. I leave the red pepper out when I make them, but do whatever you like! 

    3. Fake a steak by spreading this avocado chimichurri sauce on top of a portobello mushroom. It's delish and so fresh. 

    4. Portobello butternut squash tacos!!! I love tacos even more now than before I went plant based. They are a great place to start if you are new to the kitchen. Cook a couple things then throw them on a tortilla. It's easy, I promise. 

    5. The coolest thing about portobello mushrooms is the umami flavor. It makes them taste like meat. If you're into that kind of thing you may as well push it to the max and make jerky. The reviews on this recipe are great. 

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    Five Ways to Use... CHICKPEAS

    1. Chickpea salad can take on many different flavor profiles. You can use similar seasoning to a lobster roll like the one I ate at Sea Wolf. A++! Or you can make it taste like tuna salad. I rinse and dry the chickpeas then add horseradish, relish, lemon juice, black pepper, a bit of sea salt, and Vegenaise when I make it at home. 
    2. Make a "choose your own adventure" veggie burger! This Food52 guide to creating your own veggie burger at home is informational, but not bossy. I like to be guided, but not told what to do in most things in life haha. 
    3. You've tried it, but you didn't realize how easy it was to make at home... it's your girl HUMMUS! Turmeric is so trendy right now. Here's a Golden Turmeric Hummus recipe.
    4. Bascetti time! I hear that's what lots of kiddos call spaghetti... Not me of course. Roast a spaghetti squash. Rinse, dry, and roast some chickpeas with olive oil, salt, pepper, and garlic powder. Add some bascetti sauce. The photo above is this dish PLUS almond cheese made by Kite Hill. It's crazy delicious plus #glutenfree. 
    5. Make Chana Masala over quinoa or rice. This Indian dish is easy to make and full of flavor. 

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    Five Ways to Use... CHIA SEEDS

    Cha-cha-cha-chia! These tiny babies pack a punch. They are a clean protein and have more uses than meet the eye. 

    1. Sprinkle in a smoothie. I like to use at least one tablespoon. 

    2. Make chocolate pudding. This one is my fave. You will be full for hours, but not uncomfortably full.  

    3. Add to your oatmeal. It's my standard go-to breakfast and it takes two minutes to make: gluten-free rolled oats, hot water, frozen raspberries, and at least one tablespoon of chia seeds. Add almond butter or pure maple syrup if you want to round out the flavor.  

    4. Pretend they're actors playing the role of an egg! You can make almost any baked good recipe and substitute the egg out for 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Let it sit for a few minutes until the seeds soak in the water. The photo above is a blueberry muffin that has lots of chia seeds in it and zero eggs. The recipe is here

    5. Make a quick spread when you're in a jam! (A fruity chia jam)