Recipe: Chia Pudding

Today I'm sharing one of my go-to favorite breakfast recipes. It's so easy and the flavors and fruits are totally interchangeable. I hope you enjoy the video and try this at home!

Even though my recipe videos are my least popular videos on my channel, I'm going to continue to create them since I get so much joy! Hopefully one day the masses will enjoy themas much as I do :) 

Thanks for watching!

Love,
Claire

Recipe: Minestrone Soup

Soup in the summer? I love it. A light broth-based soup is good any time of year. However the last week in Portland hasn't felt like spring or summer at all. The cold front and rain brought upon a craving for some soup. Today I'm sharing one of my favorite recipes for an Italian classic, minestrone soup. Hope you guys enjoy!

Ingredients:

1/2 cup bacon (chopped)

1 lb spicy italian sausage (without casings)
1 small bunch dinosaur kale (coarsely chopped)

1 bulb fennel (chopped)

1 large carrot (chopped)

5 cloves garlic (chopped)

1 yellow onion (chopped)

1 14 oz can white kidney beans (rinsed & drained)

1 14 oz can garbanzo beans (rinsed & drained)

8 cups of chicken broth

2 plum tomatoes

3 sprigs fresh rosemary (leaves removed from stem & chopped)

5 sprigs fresh thyme (leaves removed from stem & chopped)

grated parmigiano reggiano 

1 lb bag of pasta (I used fussili, but I would recommend shells)

Recipe

1. Heat a large pot of boiling water on high with lid on. When it comes to a boil, salt generously and add dry pasta. Reduce heat, and simmer uncovered until pasta is al dente. Drain and reserve.

2. Meanwhile, heat large, heavy-bottomed pot (I used a large cast iron pot) over medium-high heat. Add bacon and cook until all the fat is rendered and the bacon is crispy. Remove with a slotted spoon and drain on paper towels. Discard all but 2 Tbs bacon fat. 

3. Place pan and remaining bacon fat back on the heat and add sausage. Break the sausage into small pieces, I like to use a potato masher for this. Cook until golden brown and remove with a slotted spoon and reserve. 

4. Add chopped onion, carrot, fennel, kale, and garlic to the pan and season with salt and pepper. Cook until tender (about 10 minutes), stirring occasionally. 

5. Stir in beans and chicken broth. Grate tomatoes and add to soup with rosemary and thyme. 

6. Bring to a boil. Simmer for 10-15 minutes stirring occasionally. 

7. Serve hot over cooked pasta with grated parmigiano on top!

Note: For leftovers, I like to store the cooked pasta and soup separately so that my pasta doesn't get soggy!

Enjoy!

Love, 

Claire

Recipe: Veggie & Tofu Curry

This is such an easy and delicious recipe for a Thai curry. I usually have the majority of these ingredients on hand and it makes for a quick weeknight meal that I don't really have to plan. Curry is such a warm and comforting meal for these, hopefully, last few weeks of winter. Hope you guys enjoy and let me know if you try the recipe out! Don't forget to check out the video to see the recipe in action. 

Ingredients:

2 and 1/2 cups canned coconut milk

1 tbs thai red curry paste

3 tbs thai fish sauce

2 tsp coconut palm sugar or light brown sugar

1 and 1/2 cups sliced white button mushrooms

1 and1/2 cups trimmed green beans

1 serrano chili, minced

6 oz firm tofu, rinsed, drained, & cubed

steamed jasmine rice to serve

fresh cilantro & pickled chili sauce for garnish

Recipe:

1. Pour about half the coconut milk into a wok or skillet. Bring to a simmer over medium heat, stirring occasionally. 

2. Add the red curry paste, fish sauce, and palm sugar. Mix thoroughly.

3. Add the mushrooms, stir to combine and cook for one minute

4. Stir in the rest of the coconut milk and bring back to a boil. 

5. Add the green beans, serrano, and tofu. Simmer gently for another 4-5 minutes.

6. Serve over steamed rice and garnish with the pickled chili sauce and chopped cilantro. 

Enjoy!

Love, 

Claire

Recipe: Ginger Molasses Cookies

Even though the holiday season is over I still thought I would share a cookie recipe that is perfect for the colder months. The warm and fragrant spices in this recipe are perfect for this time of the year. These cookies are even good to make ice cream sandwiches with. Just place a dollop of softened vanilla ice cream (my recommendation is the Haagen Daz Vanilla) between two cookies and enjoy!

Hope you like the recipe and the video!

Ingredients:

3/4 Cup of Butter (room temperature)
2 Cups of Sugar
2 Eggs (room temperature)
1/2 Cup Molasses
2 tsp White Vinegar
3 3/4 Cups of Flour
1 1/2 tsp Baking Soda
1 1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/2 Cup Turbinado Sugar

Preheat Oven to 325 degrees.
Whip together the butter, sugar, eggs, molasses, and vinegar. In a separate bowl (I did not do this in the video,but I recommend it) mix the dry ingredients until fully combined. With the mixer on low, gradually add the dry mixture to the wet mixture and mix until just combined (do not over mix).
Roll about a tablespoon of dough into your hands until it is a smooth ball.
Roll the ball into the turbinado sugar and press down so the sugar sticks to the dough.
Place coated cookie balls on a parchment lined baking sheet and bake for 11 minutes.
Cool in the pan for a few minutes before moving the cookies to a cooling rack.
Enjoy!

Love, 

Claire

Recipe: Grilled Sesame Eggplant

I thought I would share one of my favorite, go-to, healthy ways to prepare eggplant. This recipe has a little of an asian flare. When I want a really light and healthy meal,I will make these alongside a salad (either lettuce-based, or quinoa). 

Ingredients

1 large eggplant or 2 small eggplants (cut into thin wedges)

2 tsp of extra virgin olive oil + extra for brushing eggplant

2 large 

garlic cloves (minced)

1 green onion (minced) + more for garnish

1/4 tsp red pepper flakes

1 Tbs tamari

2 top rice vinegar

1 tsp white sugar

1 tsp sesame oil

1 tsp toasted sesame seeds (for garnish)

1. Brush the eggplant with olive oil and grill until lightly charred and tender. Set aside and loosely cover with foil to keep warm

2. In a small sauce pan heat the 2 tsp of olive oil

3. Add the garlic, green onion, and red pepper flakes and sauté until fragrant

4. Turn off the heat and add the tamari, rice vinegar, sugar, and sesame oil. 

5. Mix until combined and pour over the eggplant

6. Garnish with the rest of the scallions and the sesame seeds

Hope you enjoy!

Recipe: Nutella Banana Muffins

These delicious muffins are definitely an indulgence. Now that the holiday season is upon us I thought it would be an appropriate time to share a decadent recipe. Truthfully, as delicious as they are, they aren't THAT bad; they do have banana in them. Can you tell that I'm in denial about the fact that I ate three in a row right when they came out of the oven?

Ingredients:

1& 1/2 cups of All Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

2 Really Ripe Bananas (mashed)

3/4 Cup Sugar

1 Egg (lightly beaten)

1/3 cup vegetable oil

10 tsp Nutella

1. Preheat the over to 375 degrees & line a ten pan muffin tin with muffin liners.

2. In a large bowl combine: flour, baking soda, baking powder, & salt.

3. In another bowl beat: bananas, sugar, egg, and vegetable oil.

4. Fold the wet ingredients into the dry ingredients. Mix until just combined.

5. Using an ice-cream scoop, distribute batter into muffin tin.

6. Drop a tsp (or more) of Nutella on the top of each muffin.

7. Use a butter knife to swirl the Nutella with the batter.

8. Bake for 15-17 minutes or until a toothpick is clean after inserted in the center of a muffin.

9. Cool on a rack, or dig right in!

Hope you enjoy!
Love,

Claire

Recipe: Ma Poh Tofu

I thought I would share with you one of my favorites recipes. Ma Poh Tofu is a classic Chinese dish, but here I have added a Japanese kick. Hope you guys enjoy!

Ingredients

1/3 Cup Sake

2 Tbs Oyster Sauce

1 Tbs Light Yellow Miso

1tsp Tamari

1 tsp + 1Tbs Sesame Oil

1 tsp Chili Black Bean Sauce

1 tsp Sugar

1/2 tsp Corn Starch

3 Scallions (chopped, white & green parts separated)

1/2 lb Ground Pork

1 clove of Garlic (minced)

1 Tbs Minced Ginger

14 oz. pack of Silken Tofu (cubed)

Whisk the sake, oyster sauce, miso paste, tamari, 1 tsp sesame oil, chili black bean sauce, sugar, and corn starch in a bowl. Set aside.

Heat your frying pan or wok on medium heat and add the 2 Tbs of sesame oil. Once the oil is heated add the white parts of the scallions, ginger, and garlic. Stir-fry one to two minutes until aromatic. 

Add the ground pork and stir-fry until the pork is cooked through. Add the sauce and stir continuously until the sauce has thickened.

Fold in the tofu gently. Lower the heat and continue cooking until the tofu is heated through. 

Serve your delicious dish over steamed rice and garnish with the green parts of the scallions. 

Hope you find it as delicious as I do. 

Love, 

Claire

Recipe: Quinoa Salad

This lovely fresh and delicious salad is perfect all year round. It's my go to side dish for when company is over or when I want to have a healthy meal. There are so many different ways to make this salad, you can be as creative as you like and incorporate whatever veggies you are in the mood for, or even change up the dressing (i.e. lemon juice instead of vinegar, walnut oil instead of extra virgin).

This salad can be made really quickly and is wonderfully light and refreshing. Combining fresh herbs and veggies with the quinoa makes a healthy protein-rich lunch. This salad also goes well with a handful of feta cheese, chopped granny smith apples, and any fresh herbs you have sitting in your fridge.

Serves 4 as a side dish

Ingredients:

1 cup of Dry Quinoa (rinsed and drained)

2 cups Chicken Stock 

1 Tbs Butter or Olive Oil

Salt & Pepper to taste

3 Roma Tomatoes (chopped)

2 Persian Cucumbers (chopped)

2 Stalks of Celery (chopped)

2 Tbs Fresh Cilantro (chopped)

2 Tbs Chopped Fresh Basil (chopped)

1/4 cup Extra Virgin Olive Oil

2 Tbs Rice Wine Vinegar

1. Add the quinoa, butter, and chicken stock, and salt & pepper to taste in a rice cooker. (the quinoa can also be cooked on the stove-top in the same manner. Cover the lid and cook until all the stock is absorbed but the quinoa.

2. Fluff the quinoa with the fork and let cool completely. 

3. After the quinoa has cooled completely combine all remaining ingredients with cooked quinoa in a large bowl. 

4. Stir well and serve immediately

Serve with whole wheat pita bread, as a side dish to grilled chicken or veggies, or even alongside another salad. 

Hope you enjoy and make sure to leave a comment below if you try it out!

Recipe: Dense, Healthy, & Delicious Muffins

After restarting a healthier lifestyle this past Monday, I was inspired to come up with some equally healthy recipes. This muffin recipe is perfect for the fall and contains no sugar or fat! They are not sweet, but perfect little treats for breakfast or a midday snack. The bran is great for digestion, the flaxseed contains protein and is great for your nails and hair, while the cranberries and bananas add the slightest sweetness. This recipe is so easy and so amazing, I hope you try it out! 

Ingredients

1/2 Cup Oat Bran

1/2 Cup Rolled Oats + Some for Sprinkling

1 Cup Whole Wheat Flour

1/4 Cup Ground Flaxseed

1 Tsp Baking Soda

1 1/2 Tsp Baking Powder

1 Tsp Ground Cinnamon 

1 Tsp Ground Nutmeg

1/2 Tsp Salt

3 Ripe Bananas (mashed)

2 Eggs

1 Tsp Vanilla Extract

1/4 Maple Syrup 

1/2 Cup Walnuts (chopped)

1/2 Cup Dried Cranberries

Preheat oven to 350 degrees

Line a cupcake pan with cupcake liners and spray inside of liners with vegetable cooking spray (recipe makes 12 muffins)

Combine the wet ingredients in a bowl (banana, eggs, vanilla extract, maple syrup). 

Whisk dry ingredients in a large bowl (bran, oats, flour, flaxseed, baking soda, baking powder, spices, salt). 

Pour wet ingredients into dry ingredients and combine. 

Fold in cranberries and walnuts.

Use ice cream scoop to even distribute batter into cupcake liners. 

Sprinkle each cupcake with rolled oats.

Bake for 20-22 minutes or until a wooden skewer is inserted in the middle and comes out clean. 

Let cool in pan for 5 minutes.

Cook completely on cooking racks. 

Or,you can put a little butter and watch it melt into delicious goodness!

Hope you enjoy!

Claire

Recipe: Tuesday Night Salad

I eat salad every day. Whether it's part of a meal or the main course, I try to incorporate fresh vegetables into my daily diet. Also, I just plain love it. Not only do I physically feel better when I eat fresh, but I love every bite of a well composed salad. Today I wanted to give you the recipe for one of my standard go-to salads. 

Ingredients

Salad:

1 1/2 cups of chopped Red Leaf Lettuce

1/2 cup of Fresh Basil julienned

1/3 cup chopped Grape Tomatoes

3 Artichoke Hearts (in olive oil) chopped

1/4 of a small Red Onion thinly sliced

1/3 cup chopped Green Onion (white & green parts)

2 small Persian Cucumbers chopped

2 Tbs Sliced Almonds

2 Tbs Dried Cranberries

Dressing:

1/4 cup Extra Virgin Olive Oil

1 1/2 Tbs Sherry Vinegar

1 Tbs Dijon Mustard

1 Clove of Fresh Garlic minced

Sea Salt

Freshly Ground Black Pepper

Recipe:

Add all the salad ingredients into a large bowl. 

Add all the dressing ingredients into a small jar and screw on the lid. Shake vigorously. Add dressing on top of salad. Toss and serve alone or with leftover grilled chicken and/or a slice of toasted baguette or french boulle (my favorite)!

So easy! I hope you guys found a little inspiration when you are digging around your fridge looking for salad ingredients. Enjoy!

Love, Claire