1 bag frozen rhubarb
NuNaturals Vanilla Stevia
apple pie spice
your favorite goat cheese
Heat a pat of butter in a pan and add rhubarb. Saute until creamy, add plenty of stevia (rhubarb can be quite tart) along with a couple pinches apple pie spice and a dash of salt. Top with goat cheese, I used cheddar but chevre would have been great as well.
4 slices of cabbage, 1/2 inch thick
2 oz crumbled goat cheese
salt and pepper
2-4 cloves raw garlic, minced
Preheat oven to 425. Melt a little organic butter and lightly coat cabbage wedges. Place in a single file on baking sheets and bake for 30 minutes. Remove from oven, top centers with goat cheese, garlic, salt and pepper and return to oven for another 5 minutes.
1 cup cherry tomatoes, halved
3 free-range eggs
salt and pepper
1 clove garlic, minced
1-2 oz goat mozzarella
handful fresh basil, chopped
Crack eggs into bowl and whisk until smooth. Add cherry tomatoes, garlic, salt and pepper. Heat a small buttered pan over medium high heat. Pour egg/tomato mix into pan and cook, covered until almost cooked through. Top with a handful of basil and chopped mozzarella, place under a broiler until the top is cooked and the cheese is melted.
Our farmers market was selling these gorgeous, freshly roasted peppers in various flavors. We decided to try all three (though I’m unsure of the names, any roasted peppers will do for this). The cauliflower “rice” makes for a much lighter dish than traditional rice and the flavors are to die for.
1 head cauliflower
1/2 cup chopped and packed cilantro
1 clove garlic, minced
juice of one lime
roasted peppers of your choice
2 oz goat cheddar plus extra slivers for however many peppers you wish to stuff
salsa and goat yogurt for serving (optional)
Remove leaves from cauliflower and break into pieces. Process in food processor to a rice-like consistency. Lightly butter a large pan and heat on medium high. Add cauliflower “rice”. Cook for a 3-5 minutes to warm through and add garlic, cilantro and lime. Stir for another minute. Shred in 2 ounces goat cheese. Slice open peppers and remove seeds. You can heat them in the oven or leave them cool. Stuff each pepper with rice, top with a sliver of goat cheddar and put back in the oven to melt cheese.
Two weeks of being (almost) completely sugar-free have come to an end. I confess I had a few tough days with very limited options (major flight delays anyone?) but the whole of my two weeks went very smoothly. I’ve done a lot of sugar cleansing in the past and didn’t feel a terrible need for it but really appreciated the opportunity to get creative in the kitchen and branch out beyond my standard dark chocolate. You will see an example of that here 🙂
Interestingly what I have been feeling pulled towards is a more raw and vegan style diet. I can’t say my mind is easily on board with this, I love, love, LOVE my goat cheese and occasionally being able to have some wild fish or free-range egg dishes…sadly, it has not been loving me back. I’ve done a lot of focused cleansing in various forms over the last couple of years and I’ve watched as my body often asks me to step it up before I emotionally want to. But alas, here we are. I’ve decided to join Marlena (again) in her vegan challenge for the month of July. I hopped on board last year with the Vegan Month of Food (Vegan MOFO!!) and concluded at the end of it that veganism just wasn’t for me. I didn’t want to admit how incorrectly I was doing it though. I used my vegan month as an excuse to dive head first into baking again and try out how my body liked beans, and grains, and tofu…it didn’t. I got puffy, put on some weight, and just felt tired. No good. These days, I find I’m naturally leaning into meals centered around big avocado salads with baked squashes or greens with delicious nut butter dressings, or the rarer meal that includes fruit or a small dish of quinoa. I continue to juice, implement my various cleansing tools, and this is feeling much nicer for me. I also, for the first time in my life, even though I was raised a vegetarian and played with veganism, feel drawn to it for ethical reasons as well as health. I know there are a million arguments out there but it’s started to feel kinda strange to bite into an animal, especially when it isn’t a need for the particular body that I live in. On the other side of things, I’m having a hard time with the idea of ever embracing a labeled way of eating or living. I’d love to hear your thoughts on this and I’m excited to once again embrace a new avenue of kitchen creativity and experimentation in the coming month!
This is obviously NOT a vegan recipe and I realized I had to get it posted before next month 😀
2 free-range eggs
NuNaturals Vanilla Stevia
goat feta or chevre (optional)
Heat a small pan on medium high and melt a pat of organic butter into the bottom. Crack eggs into a bowl and whisk together with vanilla stevia and a pinch of sea salt. Pour eggs into pan and let cook thoroughly on one side before flipping to the other. Once both sides are cooked, slide out of pan and top with cinnamon and feta or chevre.
Hello from St. Louis! I apologize for the lack of posting, we’ve had a very full weekend! Delicious eats have included the best Greek salad I’ve ever eaten (with outrageously delicious goat cheese, roasted red peppers, and hearts of palm. My own dressing was made up of lemon, sea salt, and stevia):
Pea shoots sauteed with asparagus from our favorite restaurant, Local Harvest:
And red wine floats made by me 🙂
LaLoo’s Goat Milk Ice Cream in Vanilla Snowflake
your favorite red wine
Scoop one or two big spoonfuls of ice cream into a wine glass and pour red wine over the top. It get’s even more delicious as it melts!
We’ve kept ourselves busy with friends, outdoor yoga, the farmers market, sunny walks and visiting our favorite old spots and I’m currently stuck waiting to see if I can get out on ANY flight in the next few days. Oh the joys of flying standby…
Happy Friday! I’ve had this recipe idea in the back of my head for quite some time and am very pleased with how it turned out! I was never really a ravioli fan to begin with but I’m a huge goat cheese lover and if you ARE a ravioli fan, these are a lighter, less sticky version of the original. A good marinara makes ALL the difference too, it’s expensive but if you want to splurge the Rao’s brand is pretty unbeatable.
a large parsnip
soft goat cheese
your favorite organic marinara sauce
Preheat oven to 400. Peel the parsnip. Slice as thinly as possible on the madoline. Place parsnip slices single layer in a baking dish. Spoon a dollop of goat cheese on to each slice. Top with another parsnip slice and press down. Top with marinara and bake for 5-15 minutes, depending on how soft and warm you want them.