This chana masala recipe might be one of the recipes I’m most proud of. My favorite Indian restaurant is on the other side of Nashville, and it takes some planning to get out there. Now I can make this dish on my Cooking Day and have creamy, tangy, perfectly spicy Indian any night of the week. I’ve got a sneaking feeling mine’s also probably healthier than the gloriously fatty-salty goo I always order. Sorry Sitar.
Yep, cookies for breakfast. Don’t worry, I haven’t given up on life. These cookies are healthy, hearty, vegan and gluten-free. They essentially have two ingredients – ripe bananas and oats. When these two things come together and bake, they firm up to create a simple breakfast treat. The add-ins (raisins, cinnamon, seeds, nuts, etc.) give these little cookies their character.
Making homemade stock from cooking leftovers is one of my favorite bits of kitchen alchemy. On my cooking day, I just set up a container to throw my veggie scraps into. Then I freeze the container. Every few weeks, the still-frozen veggie scraps go into the slow cooker with some water. Four hours later, delicious, tawny stock comes out.
It’s economical and cuts down on food waste. But most importantly, your stock will taste way better than any packaged stock ever could.
Healthy muffins make happy mornings. These muffins are not only gluten-free, but grain- and nut-free as well. Quinoa serves as the base of the recipe. Eggs, banana and flax seed meal bind the muffins. Cinnamon, vanilla and raisins make them delicious.
So. Many. Vegetables. This soup is easy and insanely good for you. Make a big pot and have it for lunch all week. Ribollita is often made with shredded cabbage. But I have a hard time using up a whole head of the stuff, and half of it ends up yellowing sadly in the back of my fridge. My answer is buying as many brussels sprouts as I need from the bulk container at the grocery store. Then, I always have just as much cabbage goodness as I need for any recipe, no food-waste guilt required. Just shred the brussels sprouts like you would big cabbage and toss in soups, veg mashes, stir fries, etc.