OhYaGood

Whole Food Lover + Recipe Hacker

Baked Cod with Roasted Tomatoes

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CodI didn’t post yet this week due to the extra work I needed to get my blog more organized. Oh and my Mom visited and we pretty much FINISHED our Christmas shopping. Feels so good.

Cod has become my new favorite fish to make at home. It takes minimal work and super quick to cook in the oven, stovetop or grill. This recipe could easily be replaced with Tilapia or another flakey white fish you prefer. Cod usually runs a little cheaper, especially the frozen kind at Trader Joes. Although, fresh always tastes the best.

Baked Cod with Roasted Tomatoes
 
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Recipe type: Dinner
Cuisine: American
Serves: 4
Ingredients
  • 4 cod fillets, each about 8 ounces
  • 1 T olive oil
  • 2 sprigs of thyme
  • 2 cups grape tomatoes
  • ¼ cup white wine
  • 1 crushed garlic clove
  • lemon (optional)
Instructions
  1. Preheat over to 400°F
  2. Place tomatoes in a 9X13 baking dish with ½ T of olive oil and salted
  3. Roast the tomatoes for 15 minutes
  4. Remove the tomatoes and decrease temperature of the oven to 350°F
  5. Mix the thyme, remainder of olive oil, white wine and garlic into the tomatoes
  6. Place the cod on top of the mixture and sprinkle with salt and pepper
  7. Cover with foil and bake for 10-15 minutes depending on thickness of the fish
  8. Season with lemon juice

 

Raw Chocolate Pecan Cookies

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Chocolate Pecans Cookies

My Grandma used to say “If you aren’t having fun, it’s your own damn fault.” Well, it’s Halloween tomorrow and what I consider the fun part is eating enough sugar your teeth curl. With my dietary restrictions, Halloween candy is in general a no-no, so I made my own sugary delight.

This is NOT my creation but instead a recipe from my favorite vegan chef, Isa Chandra and her book Vegan Cookies Invade Your Cookie Jar. It’s THE BEST if you are looking for dairy-free treats of all kinds. Her website, Post Punk Kitchen is a great source too. If you don’t like pecans, I’m sure almonds or macadamias could work just as well. Hope you all have a fun and safe Halloween!

Chocolate Pecan Cookies
 
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Recipe type: Cookies
Cuisine: American
Serves: 16 cookies
Ingredients
  • 2 cups pecans, divided
  • ½ cup brown rice syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, melted (Enjoy Life is dairy free)
Instructions
  1. Place 1 cup of the pecans in a processor into coarse crumbs
  2. Roughly chop the other cup
  3. In a medium bowl, use a fork to mix together the rice syrup, salt and vanilla
  4. Mix in the pecan crumbs and chopped pecans
  5. Add the melted chocolate
  6. Line a cookie sheet with parchment paper and drop spoonfuls of the mixture onto it
  7. Place the cookies in the fridge for one hour to set. If it's warm outside, keep them refrigerated, otherwise they should be fine at room temp

 

Vegan Pumpkin Smoothie

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Pumpkin Smoothie

I guess I am a little fall-obsessed right now. I think it’s because of the beautiful weather we’ve been having. In the past, it’s always felt like immediately after my birthday (10/13) the weather takes a giant poo and it’s cold and rainy till the inevitable snow. Not this year friends. It’s been 60 and gloriously sunny here in Minnesota. That means being outside as much as possible.

All week I’ve said to myself-

“Clean up the kitchen or go outside?”

“Fold laundry or go outside?”

“Put on some decent clothes or go outside?”

No joke. We just go outside. Decent clothing not required.

This explains my short recipe this week. It’s inspired from a Whole Foods Pumpkin Smoothie recipe that I tweaked. If you don’t like pumpkin pie or anything pumpkin, I’d steer clear friend. If you do, drink on up!

Pumpkin Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cup of pumpkin puree
  • 1 ripe banana
  • ¾ canned coconut milk (I used TJ's coconut cream)
  • ½ water
  • 1-2 T maple syrup depending on your sweetness preference
  • 1 T ground flax seed
  • 1½ t pumpkin pie spice
  • 1 t vanilla
  • juice of one lemon wedge
  • 5 ice cubes
Instructions
  1. Place all ingredients into blender and blend

 

Monster Noodles

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Monster Noodles BologneseI’ve never eaten so much zucchini in my life. I love these little “monster” noodles and they are so damn easy. I should clarify, I named them “monster” so my kids would eat them and I think it helped. I did the same with broccoli calling them “little trees” which for some reason made them eat them like candy. I guess it’s a form of playing with their food.

Here’s the the recipe for the bolognese sauce minus the slivered almond garnish.

Monster Noodles
 
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Recipe type: Staple
Cuisine: American
Serves: 2
Ingredients
  • Oil of choice (I prefer coconut)
  • 3 med size zucchini
  • salt
Instructions
  1. Trim off zucchini stem
  2. Spiralize zucchini into a bowl
  3. Salt the zucchini with a few shakes and let sit for 30-60 minutes (This step helps eliminate some of the water from the zucchini so it's not so soggy after cooking)
  4. Press the zucchini with a few paper towels
  5. Use a medium sauté pan over medium-high heat
  6. Oil the pan
  7. Sauté the noodles for 5 minutes

Here are a few extra shots showing the spiralizer I have. I like it because it takes up little cupboard space and super easy to clean.Monster Noodles In ProgressMonster Noodles Finished

Roasted Acorn Squash

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Roasted Acorn SquashFall fare can be so lovely but I think I over due it every year and by Thanksgiving, I’m over it. I watched this Whine About It about Fall—ROFL “Pumpkin is like putting cinnamon on a sandcastle.” Matt Bellassai is pretty hilarious and his points are valid but I still embrace it. I won’t be drinking rum and cider—–yet, but I’m using a lot of this autumnal vegetable, acorn squash. It’s so warming on my belly. I love it and so do my girls.

If I could eat cheese, I’d top this with some pungent blue cheese or gorgonzola. If only..

Here’s a quick tip. Partially cook the squash in the microwave before roasting it in the oven to save some time. With this recipe, it saves about a half hour of cook time.

Roasted Acorn Squash
 
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Recipe type: Side Dish
Cuisine: American
Serves: 2-4
Ingredients
  • 1 acorn squash, cut length-wise and seeds removed
  • 1 T of pecans, chopped
  • 1 T of pomegranate seeds
  • coconut oil
  • maple syrup
Instructions
  1. Preheat the oven to 400°F
  2. Rub each half of the squash with coconut oil
  3. Place the squash on a microwave safe plate, face up and cook for 10 minutes
  4. Transfer the hot squash to an aluminum pan, face up
  5. Add more coconut oil and the pecans to each half
  6. Roast in the oven for an additional 10-15 minutes
  7. Dress with pomegranate seeds
  8. Drizzle with maple syrup

 

Chicken Sausage Salad

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chicken_sausage_saladI’m usually the person that brings a salad to pot luck functions because so many salads have cheese on them which means I’m S.O.L. There’s a basic equation when thinking about a salad I heard years ago that I try to follow.

1) Start with your base green or filler

2) Add some protein

3) Add something salty or crunchy

4) Finish with something sweet or tangy

This delicious tangy salad follows that equation and it’s super easy to put together. Aidell’s Chicken Sausage makes it extra easy because it’s already cooked. All you have to do is heat it up.

Chicken Sausage Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 2 chicken apple sausages
  • 2 cups spinach
  • 2 granny smith apples, diced
  • ¼ cup red onion, diced
  • ½ cup walnut pieces
  • 1 T hemp seeds
  • 1 T olive oil
  • ½ T apple cider vinegar
Instructions
  1. Cook sausages per package instructions, I prefer to pan fry or grill.
  2. Slice the sausages.
  3. Toss with the spinach, apples, onion and walnuts.
  4. Dress with olive oil and vinegar.
  5. Garnish with hemp seeds.

 

Beanless Chili

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Beanless_Chili

The minute the weather cools, I make a batch of chili. My recipe for years, that has even won me a chili cook-off or two (oh ya!) was in need of an upgrade. I wanted to incorporate more veggies into it, omit the beer, minimize the sugar and try it without beans. Sounds like I would be ruining it however, the results were outstanding! I didn’t even miss the beans but I could see adding them in again when I can tolerate them. What I did miss were leftovers. Hermpf.

Beanless Chili
 
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Recipe type: Soup
Cuisine: American
Serves: 6-8
Ingredients
  • 1 lb of sirloin steak, cubed
  • 1 lb of ground beef
  • 1 med onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 red, yellow or orange pepper, seeded and diced
  • 2 (6 oz) cans tomato paste
  • 1 (14.5 oz) can diced tomatoes with garlic (or you can add garlic separately)
  • 1 c dark roast coffee
  • 1½ c broth (beef, chicken, veg or bone)
  • ⅛ c maple syrup
  • 1 T molasses
  • 3½ T chili powder
  • 1 T cumin seeds
  • 1 T unsweetened cocoa
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon of salt
  • (optional) 1 t cayenne pepper
  • (optional) 1 fresh hot chili, such as serano, padron, etc. seeded and minced
Instructions
  1. Heat oil in a dutch oven or large pan over medium heat.
  2. Add sirloin to the pan, spaced out and carefully not to overcook.
  3. Remove from pan into a separate bowl.
  4. Add a sprinkle of cumin to toast for a minute.
  5. Add onion, carrots, celery, sweet pepper and hot pepper if using to the pan.
  6. Once softened, add the ground beef.
  7. Brown the beef and add the tomato paste and cook for a minute.
  8. Add ½ c broth to deglaze the pan.
  9. Add the sirloin back, canned tomatoes, coffee, remainder of the broth, maple syrup, molasses, chili powder, cumin, cocoa, oregano, coriander and salt.
  10. Let simmer on low for at least an hour. Stir occasionally.
  11. Garnish with avocado, cilantro, tortilla chips, cheese, sour cream, whatever sounds good.

 

Beet Smoothie Bowl

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Beet_Smoothie_BowlThis was my most popular post while doing the Whole30. I guess it’s been a bit of a craze on IG and I think it’s also quite pretty. When I began Whole30 I had just quite coffee cold turkey. My stomach always felt unsettled after I drank it and I had an occasional arrhythmia from it. Obviously my body was trying to tell me something. So if I wanted my guts and my nervous system to be back to normal, I’d need to go back to drinking coffee as a treat. Sure I missed the warm drink and substituted with green tea but what I really missed was that little teaspoon of sugar I would add to it. Morning smoothies have helped that craving. Smoothie bowls, well they are like eating cereal without the grains and surprisingly filling too.

Beet Smoothie Bowl
 
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Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
  • SMOOTHIE
  • 1 large beet (frozen or fresh, Trader Joes has packaged versions in their produce section)
  • ½ frozen berry mix (I like Trader Joes)
  • 1 celery stick
  • 2 kale leaves, stems removed
  • ½ c. carrot orange juice (no sugar added)
  • ¼ c. water
  • TOPPINGS
  • Pecan pieces
  • Pistachios
  • 2-4 Mint leaves
  • 1 T chia seeds
Instructions
  1. Place all ingredients in a blender and blend
  2. Sprinkle with toppings

 

Green Chicken Salad

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Green_Chicken_Salad

Some people hate leftovers. I am not one of those people. I LOVE leftovers. Mostly because clean up is minimal and I’m lazy. The ultimate leftover in our house has always been rotisserie chicken. There’s so much you can do with already cooked chicken but my favorite is chicken salad. I’ve made it numerous ways but this is one is super easy and delicious with ingredients I usually have stocked. I used cucumbers as a vehicle but you can use bread, lettuce, whatever your hearts desire (or stomachs can handle.)

If you’re doing whole30 or eating paleo, you can omit the mayo for just oil and vinegar or make your own paleo mayo. It took me a few attempts to make it but I did get it to work. Not as satisfying as I’d hoped.

Green Chicken Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 2-3
Ingredients
  • ¼ leftover rotisserie chicken, picked apart
  • ⅛ cup mayo
  • ½ avocado, diced
  • ¼ cup slivered almonds
  • ½ cup green grapes, sliced
  • 2 green onions, sliced
Instructions
  1. Place all ingredients into a bowl and mix.

 

Coconut Bars

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coconutbars

I am most certainly a human with very human needs. Chocolate is one of those very human needs. After finding out I was lactose intolerant many moons ago, I was forced to get creative with baked goods and sweets. And while I may have gone over board from time to time (I have Isa Chandra’s Vegan Cookies Invade Your Cookie Jar to thank for that), I think I’ve finally maintained a healthy amount of indulgences.

I’ve been following pretendhealthfreak’s drool-worthy Instagram for a few months and came upon her recipe for Bountylicious Slice. This coconut bar recipe derives from hers. Mine is VERY similar because her’s is that good, but I did make some alterations.

 

Coconut Bars
 
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Recipe type: Dessert
Cuisine: American
Serves: 16 squares
Ingredients
  • BASE
  • 2 Medjool dates, soaked in water for 30 minutes
  • ½ cup pecan meal
  • ½ cup coconut flour
  • 2 T coconut oil
  • 1 T cocoa
  • 1 T coconut cream
  • COCONUT LAYER
  • 1½ c shredded coconut
  • 1½ T coconut milk
  • 1 T coconut oil
  • 1 T brown rice syrup
  • TOPPING
  • 3 T coconut oil
  • 2 T brown rice syrup
  • 1 T cocoa powder
  • ½ T coconut butter
  • Sea Salt
Instructions
  1. Line square pan with parchment
  2. Combine base ingredients and press into pan
  3. Refridgerate for 30+ minutes
  4. Mix coconut layer together and spread on top of layer
  5. Freeze for 30+ minutes
  6. Combine topping ingedients and pour over coconut layer
  7. Sprinkle with sea salt
  8. Freeze for 30+ minutes
  9. Cut into squares