Melissa Costello

Author Archives: Melissa Costello

December 17, 2013

Spiced Almond Milk

This healthy, creamy treat is perfect to satisfy those nighttime sugar cravings. And it will comfort you and lull you off to sleep!

 

INGREDIENTS

  • 10-12 oz. almond milk (unsweetened)
  • 1/2 teaspoons vanilla extract
  • 2 teaspoons Grade B maple syrup
  • dash nutmeg
  • 1/2 teaspoon cinnamon
  • dash cloves

Heat gently in a saucepan over low heat until warm.

#Vegan

December 5, 2013

Pumpkin Pie Waffles

I love these yummy, comforting waffles for brunch on the weekends! Warming scents of clove, ginger and cinnamon will permeate your home with cozy goodness; a perfect and health winter comfort food!

 

INGREDIENTS

  • 1½ cups almond or rice milk
  • 2 teaspoons apple cider vinegar
  • 2¼ cups Bob’s Red Mill All Purpose Gluten-Free Baking Flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin
  • 3 tablespoons maple syrup
  • 3 tablespoons cinnamon applesauce
  • 2 tablespoons coconut oil
  • 2 flaxseed eggs (blend 2 tablespoons ground flax in 6 tablespoons of water –let sit 5 minutes to gel)

 

In a small bowl, combine the almond milk with the apple cider vinegar and set aside to “curdle.” Mix the baking flour, xanthan gum, pumpkin pie spice, cloves, cinnamon, baking powder, baking soda, and salt in a large bowl using a fork. In a separate medium-size bowl, combine the milk mixture, pumpkin, agave nectar, applesauce, and flaxseed eggs. Add the wet mixture to the dry ingredients and mix well with a fork. If batter is too thick, stir in more almond milk. Pour the batter onto a preheated, greased waffle iron and cook until brown and crispy.

 

November 19, 2013

Persimmon Apricot Chutney

It’s Persimmon season, and there is no better way to use these plump, juicy fruits than in a chutney. This recipe is my favorite, but feel free to get creative and add other dried fruits, such as raisins or dates.

 

INGREDIENTS

  • (makes 3-1/2 cups)
  • 2 teaspoons coconut oil
  • 1 medium shallot, diced
  • ½ red onion, sliced thin
  • 12 oz. frozen cranberries (1 bag)
  • ½ c. dried apricots, chopped
  • 3 ripe persimmons, skinned & diced
  • 1 granny smith apple, diced
  • 1 tablespoon fresh grated ginger
  • 1 cup apple cider or apple juice
  • 1 tablespoon apple cider vinegar
  • ½ cup grade B maple syrup
  • 1 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • Pinch cardamom
  • ¼ teaspoon cloves
  • ¼ teaspoon sea salt
  • zest of orange (optional)

Heat coconut oil in a saucepan over medium heat and add shallots and red onion. Saute until translucent and starting to caramelize. Add cranberries, apricots, persimmons, apple and fresh ginger to saucepan. Add cider, apple cider vinegar and enough water to cover. Bring to a boil and then turn down heat to a simmer. Cook for 15 minutes until the cranberries start to pop, stirring occasionally. Stir in maple syrup, spices and salt. Cook 5 minutes longer or until thick. Adjust seasonings if needed, remove from heat and stir in orange zest if using.

November 18, 2013

Endive Boats with Olive Hummus

Bitter endive topped with a dollop of savory hummus makes a perfect appetizer to serve at your holiday cocktail party. The hummus is homemade, so it makes this dish even better! If you don’t like olives, leave them out or replace them with roasted bell peppers.  Finish off with pomegranate seeds for a sweet, crunchy burst.

 

INGREDIENTS

  • 2 large heads endive, leaves pulled off and cleaned
  • 1 can chickpeans, drained & rinsed
  • 1 tablespoon tahini
  • 1 clove garlic
  • 1⁄2 c. pitted olives (I like a blend of green & kalamata)
  • juice of one lemon
  • 1 teaspoon cumin
  • 1⁄4 teaspoon sea salt
  • 2-3 tablespoons olive oil
  • 1⁄4 cup pomegranate seeds

 

Place all ingredients in food processor fitted with s-blade, except olive oil. Puree ingredients and while motor is running pour olive oil in the top, by tablespoon. Puree until smooth and creamy. Scrape down the sides as needed. To Assemble: Scoop about a tablespoonful of hummus onto an endive leaf. Drizzle with aged balsamic and sprinkle with pomegranate seeds.

 

November 18, 2013

Shredded Brussels Sprouts w/Maple Miso Dressing

Brussels Sprouts are usually nixed at any dinner table, but this delicious warm dish will turn you into a convert! It’s healthy and tasty, and you won’t feel any guilt after indulging. GO ahead, have seconds!

 

INGREDIENTS

  • 2 pounds Brussels sprouts, shredded
  • 1 leek, green parts removed and thinly sliced
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon sea salt
  • Garnish: dried cranberries and chopped pecans

 

Heat olive oil in a sauté pan over medium. Saute leeks until soft. Add Brussels sprouts and stir well. Lower heat to low. In meantime, whisk all sauce ingredients together in a small bowl and pour over sprouts in the pan. Stir well to combine. Cover with lid and let sprouts cook down until soft and sauce thickens a bit, about 5 minutes. Top with dried cranberries & chopped pecans.

 

MAPLE MISO MUSTARD SAUCE

  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons mellow white miso
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • 2 tablespoons olive oil

 

November 18, 2013

Black Bean + Chipotle Cheese Quesadillas

These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.

 

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1/2 small red onion, finely diced
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Chipotle Cashew Cheese (see recipe below)
  • 1 pkg brown rice tortillas
  • Guacamole & salsa, for garnish

In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.

 

CHIPOTLE CASHEW CHEESE

  • 1-1/2 cups cashews, soaked for 2 hours
  • 1/2 c. water (more if needed)
  • 1/2 teaspoon chipotle chili powder
  • 1/4 c. nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder or 1 raw garlic clove

 

Place all ingredients in a high-powered blender and blend until creamy & smooth. If cheese is too thick, add water 1 tablespoon at a time.
To assemble: Heat a skillet over medium heat and lightly spray with olive oil. Using a spatula, spread a thin layer of cheese on a tortilla and place in pan. Top 1⁄2 of tortilla with black beans and fold in half. Heat through, flipping once. Serve with guacamole or salsa.

 

#gluten free

October 11, 2013

Split Pea & Parsnip Soup

The weather has cooled off and that makes me crave one thing…SOUP! I scrounged around in my cabinet and my fridge to see what was lurking. I found 2 jars of split peas, and I thought…hmmm, Split Pea Soup!

I had a parsnip on hand so I threw that into the mix, but this soup would also be awesome with a garnet or Japanese yam. I love to cook with yams, as I love their sweetness and heartiness, but I decided to give them a little break this time around.
Most split pea soup is made with ham, but this vegan version is tasty AND good for you!

 

INGREDIENTS

  • 1 tablespoon coconut or olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 3 carrots, diced
  • 1 parsnip, peeled and diced into 1/4″ cubes
  • 2 cups split peas
  • 6-7 cups veggie broth
  • 3 dashes liquid smoke (optional)
  • sea salt and pepper, to taste

Melt coconut oil in a soup pot over medium heat. Saute onion, garlic and celery until soft. Add herbs and paprika and saute for another few minutes to release flavor of herbs. Add carrots, parsnips, split peas and veggie broth. Stir well to combine. Turn heat to high and bring to a boil. Once boiling lower heat to simmer, cover pot and simmer for about 50-60 minutes or until split peas are soft and mushy, stirring occasionally. Add liquid smoke, if using and season with salt and pepper.

#Vegan

October 7, 2013

Red Lentil Coconut Curry

Curry is one of my favorite fall dishes because it’s warming and comforting. Red lentils add fiber and creamy goodness to this stew, making it high in protein and full of satisfying nutrients.  Topping it off with coconut milk adds good, healthy fats that will nourish your system for the upcoming cold months. If you can’t find Japanese yams, use good old garnets instead. I also love to mix up the veggies and use what is in season.

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 3 carrots, cut into 1/4″ rounds
  • 1/2 head cauliflower, cut into small florets
  • 1 Japanese yam, peeled and cubed into 1/4″ pieces
  • 1 cup red lentils
  • 4 cups veggie broth
  • 1 can coconut milk
  • 1 cup chopped kale
  • handful chopped cilantro
  • sea salt & black pepper to taste

In a large stock pot over medium heat, saute the onion and garlic in coconut oil until soft. Add the curry powder and cumin and stir to combine to release the flavors of the spices. Add carrots, cauliflower and yam and stir to incorporate the curry onto the vegetables. Add lentils and veggie broth. Turn heat to high and bring to a boil. Once boiling lower heat to a simmer, cover and let simmer for about 30 minutes or until veggies are soft and lentils are mushy. Remove from heat and add coconut milk, kale and cilantro. Season with salt and pepper.

October 7, 2013

Pumpkin Pie Smoothie

Fall is my favorite time of year, and I love when Pumpkins come back in season. I usually buy about 5 or 6 sugar pie pumpkins and roast them up to store in the freezer for the whole season. Then I can make pies, smoothies, ice creams, and other yummy desserts. This smoothie is delicious and packed with protein, depression fighting nutrients and tons of flavor. Enjoy it for breakfast or an afternoon snack. It’s so decadently divine.

INGREDIENTS

  • 12 oz almond or coconut milk (unsweetened)
  • 1/4 c. pureed pumpkin
  • 1 TBS almond butter (or any nut butter of choice)
  • 1 large frozen banana
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp cinnamon
  • 1 scoop vegan vanilla protein powder (I love Truvani)
  • 1 tsp vanilla extract
  • 1 tsp maca powder (optional, for an extra boost)
  • Optional ice if you want a thicker shake
  • Optional Raw Cacao Nibs

Place all ingredients in a high-powered blender and blend until creamy smooth. Top with raw cacao nibs.

September 15, 2013

Banana Chia Pancakes; Gluten Free & Vegan

Chia seeds are loaded with Omega-3’s, fiber and protein. They’re an awesome source of brain food and are super high in nutrients.

These delectable pancakes are perfect for a Sunday morning with the kids and they’re healthy too! Top with my rich and delicious coconut creme sauce and you will be in pancake heaven!

 

INGREDIENTS

  • 2 cups Bob’s Red Mill Gluten Free Baking Mix
  • 2 tablespoons ground chia seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 ripe bananas
  • 2 tablespoons grade b maple syrup
  • ½ cup coconut milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Coconut oil for cooking pancakes

Place the flour, chia seeds, baking soda, and baking powder into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave, and coconut milk into a bowl with the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a non-stick skillet or griddle and pour the batter on by ¼ cups. Let the pancakes cook until bubbly and edges are somewhat dry, and then flip over and brown on the other side.

 

CREME SAUCE

  • 1/4 cup cashews
  • 1/2 cup coconut milk (from a can)
  • 3 medjool dates, pitted
  • 1 teaspoon vanilla extract
  • pinch sea salt

Place all ingredients in a high-powered blender and blend until creamy smooth

#breakfast #gluten free #Vegan

1 … 7 8 9 10 11 … 18