i’m a snacker. i eat all day long: chopped fruit, light salads, crackers or veggies and dip, granola, cheese made with goat’s or sheep’s milk. hummus is one of my go-to healthy snacks, but up until now i’ve stuck to the standard varieties: plain, roasted pine nut, or roasted pepper. but trader joe’s makes a great edamame hummus that pairs perfectly with mulitgrain soy sauce rice crackers for homemade sushi night. and since i find great joy in making things myself, i created a copycat version that takes hardly any time to prepare.
// I N G R E D I E N T S // makes about 3 cups
2 cloves garlic, peeled
1 package trader joe’s shelled edamame, cooked
2-3 tbs olive oil (or sub sesame oil)
juice of 1/2 lemon
1/4 – 1/2 cup water
sesame seeds, to taste
// P R O C E S S //
give garlic a quick whirl in a large food processor.
add in cooked edamame, olive oil, and lemon juice, and process until smooth. add water as needed to achieve desired consistency.
top with sesame seeds for garnish (i also blended a few sprinkles in for good measure).
serve with multigrain soy sauce rice crackers or other favorite dipper.
my favorite kinds of dishes are the ones that taste amazing but take almost zero effort. i was really digging this quinoa cranberry pilaf side dish i brought to a friendsgiving celebration last month – the quinoa was smooth, the apples and onions were perfectly soft, and the cranberries offered a tart bite against the sweetness of the cinnamon and five-spice.
//r e c i p e//
/i n g r e d i e n t s/
1 cup quinoa
2 1/4 cups water
1/2 a yellow onion, chopped
1/2 cup fresh cranberries
1 pink lady apple, chopped
1 tsp cinnamon
1 tsp chinese five-spice
raw or toasted pecans for topping
/p r o c e s s/
bring quinoa and water to a boil.
add onion, cranberries, apple, and spices and reduce heat to simmer. cover and cook for 15-20 minutes, until quinoa is done and water is absorbed.
place in a 9×9 baking dish or other small serving dish and top with pecans. serve warm.
thanks to these tasty treats, my tiny little home smells like butter, sugar, and vanilla.
i used this recipe with extra vanilla, zest of one lemon (and a small squeeze of juice), and 1 cup very finely chopped fresh persimmon (not peeled) as my add-in. since the dough was rather wet, i skipped brushing the tops with milk and just went straight to dusting with cake lair‘s orange sugar.
WHY IT’S GOOD FOR YOU
scones: because it’s good to indulge once in a while!
it’s no secret that i love salad. there is a bag of vibrant greens in my fridge at all times, and i bring a salad to work almost every day. they’re just so quick and versatile, you can easily tailor the flavors and textures to the seasons. warm salads help keep my habit strong throughout the colder months.
tonight’s salad was inspired by this delicious masterpiece i made a couple weeks ago. i had all the ingredients on hand (although i wish i also had dried cranberries), and putting it together took less time than it would to go to a drive-through, redefining ‘fast food’.
// R E C I P E //
/ i n g r e d i e n t s /
1-2 tbs olive oil, plus 1 tbs for dressing
1 apple, sliced thinly
4 small leaves fresh sage, chopped
3 leaves flat-leaf kale, stems removed, sliced into short thick ribbons
1 tbs rice vinegar or other white vinegar
1/2 tsp dijon mustard
2 tbs raw or toasted pecans
/ p r o c e s s /
over medium heat, saute the sage and apple slices in olive oil until soft
meanwhile, slice your kale into ribbons and set in a bowl place the sauteed apples and sage atop the kale
in a small bowl, whisk together oil, vinegar, and mustard; drizzle over salad
top with pecans and enjoy!
WHY IT’S GOOD FOR YOU:
kale: is anti-inflammatory and packed with iron, calcium, potassium, and vitamins a, k & c
apples: are mildly inflammatory and provide dietary fiber and vitamin c
pecans & olive oil: provide healthy fats to help absorb nutrients
sage: may help improve concentration, and provides vitamins a & c