Tag Archives: vegetarian

Leafy Green Chips


golden been greens chips

Our CSA has been packed full of greens and I’ve been trying to use them in different ways so we don’t get bored. I’ve been making a lot of green smoothies, soups, and roasted veggies but sometimes we get to the end of the week and still have veggies left over. I’ve been making chips with some greens as they’re a good snack and you can use an entire bunch of any greens. These are good out of any kale variation or chard, but this week I made them with the greens on our golden beets.

golden beet greens chips

Just wash and trim your greens and cut any tough stalks off. Put in a large bowl and sprinkle with olive oil and salt (garlic salt is good here too!). Toss so every leaf gets coated with the oil and salt. Spray a baking/cookie sheet with non-stick spray and lay out your leaves, trying not to have them overlap as much as possible. Bake in a 350° oven for about 12-18 minutes, depending on the size of your leaves. The bigger they are, the longer they take to dry out and crisp up. When they look like dried leaves, take them out and let them cool for a few minutes- and enjoy :)

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eat your veggies!


duncan farms csaduncan farms csa

I recently joined a CSA and Wednesday was my first week of veggie delivery. I love vegetables and I’m really excited to have a curated box of local, organic produce each week. This edition was loaded up on greens- spinach, kale, and spring mix. We also got red and golden beets, and watermelon radishes- both with the greens as well.

I love radishes but I’d never had watermelon radishes before- they were a little spicy and so pretty with their striped, pink centers. I’m looking forward to trying some new veggies and the new recipes that come with each delivery!

duncan farms csa

Are you a CSA member, or have you ever tried one out?

| Posted in kitchen 12 Comments

incognito vegetables…


green smoothie vegetable greek yogurt

Can you spot the vegetables in this picture? No? I didn’t think so. Between the disguise of a mustache and blueberries, they are pretty incognito.

I don’t think there is a vegetable I don’t like. I love them. But I also really love cookies & French Toast. I’ve been making these smoothies a few mornings a week as a way to really start my day off right. Especially on school days, so I’m full without the sugar crash an hour after breakfast. These smoothies can also be a great way to sneak them into a veggie hater’s diet.

This isn’t so much a recipe as a guide. I have been mixing it up based on what I have on hand.

  • Greek Yogurt (roughly 1/3 cup)- Greek yogurt is creamier and packed with more probiotics and protein than regular yogurt.
  • Vanilla nut milk (roughly 1/3 cup)- I have been using coconut.
  • 1 celery stalk
  • handful of spinach
  • large kale leaf with the rib removed
  • 1 pear or 1 banana- peeled and chopped
  • 1 Tablespoon chia seeds- high in Omega 3 and help keep you full longer
  • handful of frozen blueberries

Starting with the milk and yogurt, throw everything in a food processor until everything is chopped and blended. You can adjust your ingredients after the initial blend, add more milk if it’s too thick or more blueberries if you want it a little fruitier.

I would love to hear some of your favorite combos!

Mustache glasses were a wedding present from our cool friends Bethany & Adrian. They bought them here….

| Posted in kitchen 8 Comments

photo booth: holiday weekend…


Hellllo! Here’s a lil’ recap of the Christmas festivities which were at our house this year. Christmas Eve was a fondue party with Brian’s fam and some of our friends and Christmas day was just the family with presents, games, and a Mexican food feast. Roasting marshmallows over fondue fuel? Totally safe. There was even a failed attempt at a photo shoot in our currently empty swimming pool.
christmas eve group shotchristmas evebrian and lisacheese fondue partyvegan egg nog bourbonfondue partychocolate fonderoasting marshmallowsempty swimming pool photo shootsara holiday unicornchristmas boozeoregon heart ornament
I was SOOO excited to get this ornament in the mail right before Christmas! Oregon has a huge piece of my heart, being where I grew up and all of my family lives so this is a special ornament on the tree! Sarah of Oh My Deer was so sweet to send this to me! Thanks girl!

A blog break was so good for me, taking time to step away and live some life! I hope everyone has been enjoying their holiday’s and is getting ready for one of my personal favorites- New Year’s! I get inspired by the feeling of a fresh start :)

| Posted in day to day 11 Comments

Vegan Get Well Soup…


So, I spent the past couple days fighting a cold and catching up on Gossip Girl (don’t judge!). Today most my energy came back so I made a soup that I came up with last year, as a vegetarian’s answer to chicken noodle soup. Now I should remind you, I’m not a chef and all of this is highly modifiable!

vegan get well soup

If you aren’t a fan of ginger or garlic you can leave these out but they are both so good for fighting colds!

  • about 1″ piece of ginger (roughly 1 tablespoon)- minced
  • 3 cloves of garlic- minced
  • 6 cups water
  • vegetable broth cubes (if you use liquid broth swap that out for the water)
  • 3 medium size carrots- diced
  • 2 celery stalks- diced
  • 1 cup rice
  • 2 cups cabbage- roughly chopped
  • salt and pepper to taste- I use vegetable broth with sea salt so it didn’t need any extra

chopped vegetables

I like to use Rapunzel vegetable broth cubes that you can find at a natural foods grocery store. It’s easier to keep these on hand than a liquid broth, plus they pack more flavor and are cheaper!
rapunzel vegetable broth

Alright… let’s make soup! In a big pot, add a tablespoon of olive oil and the ginger and garlic. Saute briefly, just to release a little of the flavor. Add the water, broth, carrots, celery, and rice, and bring to a boil. Reduce heat to low and simmer covered until the carrots are soft and the rice is cooked, about 20 minutes. Add the chopped cabbage and let it wilt, about 5 more minutes.

The rice in this soup tends to absorb the broth so if you have leftovers you can add a little more water when re-heating. The broth is really flavorful and comforting, and the veggies make you feel like you are instantly getting better.

Isn’t it so lame how cold and flu season totally try to ruin the holidays? Total jerks! It can be hard to avoid, especially when you work around a bunch of people, since it seems like everyone is coming down with something. Here’s a few tips I’ve learned from my naturopath about preventing (or quickly recovering from) sickness:

  • a daily dose of 5000iu Vitamin D- up it to 10,000 when you are fighting something
  • miso tea- add 1 teaspoon of miso paste to a teacup of hot water(not boiling- it kills the miso) and add a little soy sauce. Keep stirring it, as the miso sinks.
  • emergen-c packets
  • lots of sleep and water!

I should also probably tell you I’m not a doctor, in case you were wondering :) That means if any of these tips don’t sound right for you, don’t do them! Mmmmmkay?

| Posted in Recipes 6 Comments
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