Siakap Keli AllStar: Healthy Lemon Bars (gluten free, dairy free & paleo!)

Ambitious Kitchen

Healthy Lemon Bars (gluten free, dairy free & paleo!)

Healthy lemon bars that are gluten free, dairy free and paleo! The crust is made with a mix of almond flour and coconut flour and the light lemon filling is made with just 4 simple ingredients: fresh lemon juice, honey, eggs and coconut flour. You’re going to LOVE these easy to make bars — they’re [...]

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A Couple Cooks

Turmeric Poached Egg Avocado Toast

Turmeric Poached Egg Avocado Toast | A Couple Cooks

Can a recipe be too simple? We don’t think so. When Alex and I wrote our cookbook Pretty Simple Cooking, we started each chapter with a few ideas that are the simplest of the simple. Because, sometimes you just need a creative idea to mix up your everyday meals–and it doesn’t have to be rocket science! To us, simple cooking is not easy: it’s not dumbed down food. It’s beautiful, fresh, delicious, and colorful. And sometimes these ideas can be quick, which is the case with this turmeric poached egg avocado toast.

This recipe is part of our new Seriously Simple Series! Our Seriously Simple recipes:

Are creative ideas for what to eat in less than 15 minutes Prove that you can do a lot with a little Focus on quality ingredients and big flavors.

This recipe is a 15 minute meal that works for any time of day: a hearty breakfast, lunch, snack, or even a light vegetarian dinner. At the center is the star: a turmeric poached egg. What’s a turmeric poached egg? It’s an egg poached with turmeric stirred into the water, and what comes out is a beautiful bright yellow orb that looks infintely more exciting than a normal poached egg. Making a turmeric poached egg only takes a couple minutes, but it’s a lovely addition to anything: avocado toast, a grain bowl, or a big salad.

Turmeric Poached Egg Avocado Toast | A Couple Cooks

To go with our turmeric poached egg, Alex and I created this avocado toast. You start with a slice of crusty sourdough bread (ours was homemade by Alex!), top it with mashed avocado and the turmeric poached egg on top, then garnish with sliced radishes, black sesame seeds, and sea salt. You could use any toppings you’d like, so feel free to get creative!

If you’re serving this turmeric poached egg avocado toast as a vegetarian dinner, we’d leave an option for two pieces per person and make sure to include a few other sides: a simple green salad, hummus with veggies, and so forth. We typically eat these turmeric poached egg avocado toasts with a knife and fork. When we last ate it, we cut up pieces for our 1 year old son Larson, who loved it too!

Turmeric Poached Egg Avocado Toast | A Couple Cooks

This recipe is…

This turmeric poached egg avocado toast is vegetarian.

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Turmeric Poached Egg Avocado Toast

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Author: Sonja

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Yield: 4 toasts, or 2 large serving

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Description

Looking for a 15 minute meal? This turmeric poached egg avocado toast is beautiful and can be whipped up in no time. A handful of ingredients transform into a delicious vegetarian recipe!

Ingredients ¼ cup distilled white vinegar 2 teaspoons ground turmeric 2 large eggs 2 thick slices sourdough bread 1 avocado 1 to 2 radishes Black sesame seeds Chunky sea salt

Instructions

In a large saucepan, pour a few inches of water and bring it to a boil. Reduce to a gentle simmer and stir in the vinegar and turmeric.

Crack an egg into a small bowl, then gently slide the egg into water. Wait about 30 seconds, then add the next egg. Allow to simmer for about 3 minutes, until the whites are set but the yolks are runny.

Line a plate with a paper towel. Remove the eggs from the pan using a slotted spoon, then allow them to drain while preparing the toast. (Throughout the process, take care with the turmeric water, as it can stain clothing.)

Cut the avocado in half and mash it with some salt using a fork. Spread it on the bread slices, then top with radishes, sesame seeds, and sea salt.

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A Couple Cooks - Recipes for Healthy & Whole Living

Grilled Eggplant Salad with Yogurt

Grilled Eggplant Salad with Yogurt | A Couple Cooks

Recipe from How to Grill Everything by Mark Bittman

Back in 2010, Alex picked up a book called Food Matters. It was a little paperback by New York Times columnist Mark Bittman, all about how the way we eat affects our bodies and the planet. He urged readers towards whole, non-processed foods and loading on the vegetables. It was the first time we’d heard the case stated so simply, and honestly, non-judgmentally. Just try one home-cooked, vegetarian meal per week! he urged. So we did. And gradually, we fell in love with cooking veggie-centric meals together. So we started a food blog to share some of the recipes we were cooking. We called it A Couple Cooks.

So really, if we hadn’t bumped into Mark Bittman, A Couple Cooks would not exist. And we’d be living very different lives.

Fast-forward a few years and as cookbook authors and food photographers, our careers now revolve around food. So it’s with incredible pleasure that we announce the latest book by Mark Bittman, someone who’s had such an influence on our careers. It’s called: How to Grill Everything, and it launches today! Early on in our marriage, Alex and I loved cooking from Bittman’s veggie encyclopedia, How to Cook Everything Vegetarian. This new book is a similar concept, but all about grilling, well, everything (including meat).

Grilled Eggplant Salad with Yogurt | A Couple Cooks

And Alex and I are all about grilling everything, so the book is a the perfect fit for us. This grilled eggplant salad with yogurt immediately caught Alex’s eye. It’s simple: grilled eggplant and tomatoes with a yogurt mint sauce–but it’s oh so delicious. It’s one of those recipes where the sum of its parts is greater than the whole. Serve it as a side dish alongside burgers or chicken; it’s simple to throw the eggplant and tomatoes onto the already hot grill. We decided to serve the grilled eggplant salad as a vegetarian main dish: we tossed it over whole wheat couscous and greens, with some naan on the side. We also grilled up some additional cherry tomatoes so they could be served alongside. Another idea is to serve the grilled eggplant in a pita, with some crunchy lettuce and a ripe tomato.

However you serve it, this grilled eggplant salad is a must for summer dining (plus rose, of course). Congratulations to Mark Bittman on another fantastic book: you’ve changed our lives in so many ways, and for that we are utterly grateful!

Grilled Eggplant Salad with Yogurt | A Couple Cooks

Giveaway!

**We’re giving away a copy of How to Grill Everything — head to our A Couple Cooks Instagram!

Buy the book

Grab a copy: How to Grill Everything by Mark Bittman

This recipe is…

This grilled eggplant salad is vegetarian and gluten-free.

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Author: Sonja

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Description

This grilled eggplant salad with yogurt is zesty and delicious! Serve it as a side dish alongside burgers and chicken, or as a vegetarian main dish over greens and couscous.

Ingredients 1 large eggplant (1 1/2 pounds) 1/4 cup good-quality olive oil, plus more for brushing 12 cherry tomatoes (additional as a side if desired) 1 1/2 cups plain yogurt 1 garlic clove 1/4 cup chopped scallions 1/4 cup chopped fresh mint 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt, plus more for sprinkling Black pepper To serve (as a vegetarian main): Couscous Salad greens Pita bread

Instructions

Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. If using wooden skewers, soak for about 30 minutes prior to cooking.

Cut the eggplant into 3/4-inch slices. Brush with the oil and sprinkle with salt and pepper to taste on both sides. Thread the tomatoes onto skewers. (If desired, you can add additional tomato skewers as a side.)

Put the eggplant on the grill directly over the fire. Close the lid and cook, turning once, until the slices develop deep grill marks and are tender, 5 to 8 minutes per side; brush the eggplant with more oil if it starts to look dry. Grill the tomatoes at the same time, turning once, until charred and tender, about 5 minutes. Transfer both to a cutting board and chop into bite-sized pieces.

Put the yogurt, garlic, scallions, mint, and lemon juice in a large bowl and stir to combine. (You can prepare the recipe to this point up to a day before; cover and refrigerate the eggplant and yogurt mixture separately.)

Add the tomatoes and eggplant to the yogurt and stir to coat. Serve at room temperature or chilled, and garnish with sumac if you like.

Notes

Reprinted with permission from How to Grill Everything by Mark Bittman

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A Couple Cooks - Recipes for Healthy & Whole Living

Detroit, Michigan with Tillamook & Kroger

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

This post was created in partnership with Kroger and Tillamook. All opinions are our own.

Any Tillamook fans out there? A few weeks ago, Alex and I traveled to Detroit to celebrate the expansion of Tillamook at Kroger stores nationwide! We live in Indianapolis, so we hadn’t yet enjoyed Tillamook products in our state. Everyone we know on the West Coast raves about Tillamook cheeses and ice creams, so we’re stoked that we can now find them at our local Kroger, which is walking distance from our house!

The fantastic Sarah of Broma Bakery lives in Detroit, so she hosted us and 14 other amazing creatives in her city to celebrate the Tillamook launch into Kroger stores on the East Coast! Here are 6 things we loved about what was dubbed the “LegenDairy” weekend!

*AND before we start, here’s a video about the weekend! Watch for a few quotes from me :)

1. Cheese tasting with an expert cheese judge.

How cool is this? Jill Allen works for Tillamook and is an expert cheese judge! She travels the world judging cheese and knows all the intricacies of looking for the perfect flavor, texture, and color. Jill taught us how to pull a cheese plug from a 40 pound block of cheese–the plug is a small a cylinder of cheese that tasters use EVERY DAY to taste the quality of the cheese. Can you imagine doing that for your job?!

It’s amazing how much time and energy is put into just the cheese making at Tillamook, let alone the other products they produce. Alex and I were impressed by Tillamook’s commitment to quality and the passion for the craft: Jill was literally jumping up and down with excitement talking about what she “gets” to do for her job! We were also happy to learn that Tillamook is a farmer-owned and led co-op, which gives us even more confidence about the quality and thoughtfulness that goes into their operations.

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

2. Dining at an epic dinner party & brunch.

Our first night in Detroit, our hosts set up an incredible dinner party at event space Brooklyn Outdoor, with food by chef Sarah Welch of Detroit’s new restaurant Marrow. Check out the tablescape below. #Goals, right? Every detail of the table setting was intentionally crafted, and the menu highlighted products from Tillamook and Kroger, including Kroger’s Private Selection and Simple Truth lines (I remember a tasty Private Selection Apple Honey Vinaigrette). For our final day, we had another epic brunch in the same space, this time with a bright and colorful theme. The shakshuka and rhubarb pie were huge hits!

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

3. Styling a fantastic cheeseboard.

One of the creative activities on this getaway weekend was building and styling a cheeseboard. Sarah of Broma Bakery shared her expertise: start with three large blocks of cheese and place them on the board. Then, place the smaller accouterments around the cheeses: grapes, apple slices, almonds, mustards, jellies, and so forth. Alex and I spent quite a bit of time selecting and arranging the items on our board to snap this photo! Our favorite cheese was the Tillamook Extra Sharp White Cheddar Cheese, which had a sharp, developed flavor from the aging. Here’s what was on our cheeseboard, if you’re looking to make one yourself:

3 varieties of cheese (we used Tillamook Cheddars; you can use different types or regions) Red & green grapes Thinly sliced apples and pears Gourmet mustard Crostini Roasted and salted almonds Green olives Apricot jam Fresh honey with honeycomb Flowers or herbs, for styling

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

4. Staying in the coolest Detroit digs.

The moment we arrived at The Detroit Foundation Hotel, I turned to Alex and whispered, Detroit is COOL! Everything about this hotel was perfectly styled, from the trendy bar in the lobby to our insanely stylish room. It’s built in an old fire station, with massive front doors and antique tile in the lobby. We felt bathed in luxury, which was exactly what you need for a weekend away from the baby. Walking around downtown Detroit, we fell in love with the architecture that was reminiscent of New York City, especially the brownstones.

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

5. Eating at the trendiest places.

Detroit is not only cool, it’s full of trendy eateries. One of the favorite restaurants we visited was Grey Ghost, a trendy dinner joint. They made a fantastic special menu using Tillamook and Kroger products, even with incredible vegetarian options for the veggie-loving folks. I loved the potato empanada with red pepper jelly and the falafel burger slathered in yogurt and topped with fresh veggies. With consistent spot-on flavors, we’d give this restaurant a two thumbs up.

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

6. Goal setting with other creatives.

Sitting with other entrepreneurs in your field and learning from them is one of Alex and my favorite things! It’s so valuable to learn from others’ experiences and share challenges and goals with each other. During the weekend, we took a few hours to share our top business and brand goals for 2018. It was an incredible time of learning and sharing, and we’re now able to support each other in new ways that we wouldn’t have thought of before. Knowledge-sharing and work-shopping challenges is such a valuable thing for small business owners! If you run a small business, consider even having a monthly video call with a few other entrepreneurs: it’s one of the most valuable things we’ve done for our business.

Enjoying a new city with other creatives was an amazing way to enjoy time away. Here’s a list of the other bloggers we enjoyed our time with on the LegenDairy Weekend!

Broma Bakery Two Peas and Their Pod Foodie Crush The Lemon Bowl Ambitious Kitchen Rachel Cooks The BakerMama Dessert for Two Lena’s Kitchen Handle the Heat Chelsea’s Messy Apron My Baking Addiction The Cookie Rookie Fit Mitten KitchenLove to travel?

See our best travel posts! Rome, Amalfi Coast, Santa Fe, Alaska, and more.

Detroit, Michigan with Tillamook & Kroger | A Couple Cooks

A Couple Cooks - Recipes for Healthy & Whole Living

Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes | A Couple Cooks

These chocolate strawberry shortcakes are a new take on older recipe, a recipe that reminds me of my mom. Growing up my mom used to make a chocolate shortcake that was dark chocolatey and lightly sweet. My sister and I called them “cowpies” because the dark, flattened mounds really did look a bit like manure (!). She’d serve cowpies with nectarines and this blended strawberry sauce that brought just enough sweetness into the dessert. Since cowpies are not so appetizing, Alex and I have created a new version in honor of Mother’s Day: these chocolate strawberry shortcakes!

Chocolate Strawberry Shortcakes | A Couple Cooks

Speaking of moms and Mother’s Day, I suppose I should reflect on my second Mother’s Day as a mama. Becoming a mother, I had two main fears: one, that my kid would stress me out constantly, and that I’d use a lot of negative words to describe their parenting journey. And two, that I’d lose my sense of self. That I’d be that mom who becomes a totally different person, start wearing mom jeans and singing Barney songs.

The cool thing, which you probably already know, is that neither of these things have to happen when you have a kiddo. For one, mom jeans are now totally hot and Barney is pretty passé, right? But in all seriousness, I’ve been pleasantly surprised that I can embody the kind of mom I want to be. And I want to be a mama who uses glowing adjectives to describe parenting. I can be, because I 1000% believe that parenting is the most fun and beautiful thing that I’ve ever done. Maybe it’s because I am an older mama, or that I get to co-parent with an absolutely incredible dad, but hanging out with Larson is my greatest privilege. And he’s not always perfect, he can be whiny or get out of sorts, but I know that he’s just learning to be human. And I want to be the sort of mama who respects that–who encourages curiosity, and doesn’t expect a 1-year-old to have the entire world figured out. A mama who has the patience to let her baby grow and change and evolve and have good days and have bad days and discover what it means to be human.

Also, I want to be a mama who is strong in her sense of self. Yes, parenting changes you. But I know so many mamas who are rocking this incredible, amazing version of themselves, accomplishing their dreams, and guiding their littles at the same time. I want to be a mama who lives out her dreams and passions, has fulfilling relationships and embodies love in her community, so that my son can have a vision of what it means to be a healthy adult. I want to be able to share my passions with him, and for him to share his with me. Though by the looks of my nephews, this will probably be Ninjagos for the next 10 years.

So being a mom: it’s not what I expected. In all the very best ways.

Chocolate Strawberry Shortcakes | A Couple Cooks

Now that I’m crying, let’s talk about food! These chocolate strawberry shortcakes are fantastic for Mother’s Day or any other summer day. They highlight the beauty of ripe strawberries: if you can find local strawberries, please seek them out. They are precisely 34986098% more delicious than strawberries in a plastic crate shipped across the country. These chocolate strawberry shortcakes are a riff on our favorite “vanilla” flavored shortcake, featuring turbinado sugar, which makes them sweet and crunchy, and Greek yogurt, which keeps them moist.

Note that these shortackes are lightly sweet! So don’t expect a rich chocolatey bite, but more of a tangy, chocolate scented one. If you’re a choco-holic, feel free to add a drizzle of chocolate syrup or some chocolate chips. We’re not here to judge (and I am a choco-holic, so I would).

We hope you enjoy these chocolate strawberry shortcakes–and Happy Mother’s Day.

Chocolate Strawberry Shortcakes

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Author: Sonja

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 8

Print Recipe

Description

These chocolate strawberry shortcakes are lightly sweet and use Greek yogurt to stay moist! They’re a lighter, healthier take on a shortcake that is, most importantly, truly delicious.

Ingredients

For the chocolate shortcakes

1 cup all-purpose flour 2 teaspoons baking powder 3 tablespoons cocoa powder ½ cup turbinado raw cane sugar 1/2 teaspoon kosher salt 1/4 cup cold unsalted butter 1 1/4 cup Greek yogurt 2 teaspoons vanilla extract

To serve

2 cups sliced strawberries 1½ tablespoons sugar Orange zest Sweetened whipped creamIf you’re a choco-holic, add chocolate syrup or chips!

Instructions

Preheat the oven to 375F.

In a medium bowl, combine the all-purpose flour, baking powder, sugar, and kosher salt.

Slice the butter into thin pieces and cut it into the flour mixture using a pastry cutter or fork until it is well integrated and crumbly. Stir in the Greek yogurt and vanilla extract until a sticky dough forms and the flour is integrated.

Grease a muffin tin and place an even amount of the dough into 8 muffin cups. Sprinkle the tops of the cakes with extra turbinado sugar. Bake for 18 to 20 minutes until a toothpick comes out clean. Remove to a wire rack to cool for 15 minutes.

While the cakes bake, wash 2 cups strawberries, and slice them into a medium bowl. Stir in the sugar and a few grates of orange zest (taste and adjust as necessary). Let stand 15 minutes, stirring occasionally.

Make the whipped cream.

When ready to serve, cut the cakes in half. Spoon over strawberries, add whipped cream, and top with the remaining half. (If desired, add chocolate syrup or chips.)

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A Couple Cooks - Recipes for Healthy & Whole Living

Ultimate Rainbow Vegetable Sandwich

Ultimate Rainbow Vegetable Sandwich | A Couple Cooks via The Pretty Dish

Recipe from The Pretty Dish by Jessica Merchant

“Self-care is a trendy term these days, and I find that cooking and sharing a delicious meal with people is my own form of self-care. My true passion lies in cooking and sharing food with people I know and love.”

That’s Jessica Merchant on her passion for cooking, and man, we couldn’t agree with her more! If you follow food blogs, there’s no way you haven’t come across Jessica’s. She’s the creator behind How Sweet Eats and is one of the kindest people on the internet! Jessica has just come out with a second cookbook called The Pretty Dish, full of colorful recipes and homemade beauty DIYs. Her book is, you guessed it, where this insanely beautiful rainbow vegetable sandwich comes from!

Ultimate Rainbow Vegetable Sandwich | A Couple Cooks via The Pretty Dish

And could there be a prettier dish? Truly, this rainbow vegetable sandwich caught my eye from the moment I paged through the book! For those of you not obsessed with veggies like we are, Jessica offers a crucial tip. How to make eating veggies fun? Make them into a rainbow! It’s a kid-friendly recipe that’s adult friendly, too.

I’m going to wax on about this rainbow vegetable sandwich for a moment, because not only is it pretty, it’s delicious too. And delicious is not always the case for vegetable sandwiches! Alex and I have had quite the number of veggie sandwiches that are dry, tasteless, and leave us hungry the moment we finish them. This rainbow vegetable sandwich is the opposite: it’s full of flavor from an incredible herbed goat cheese spread and tangy pickled radishes. The bell peppers are broiled simply, and a vibrant combination with the other veggies! We made a few tweaks to the recipe based on ingredient availability: we weren’t able to find purple potatoes, so red onion represented the color purple in our sandwich! And it cut down a bit on prep time too.

Side note: sandwiches can be difficult to photograph, so Alex and I spent quite a bit of time styling up this one to shoot. Doesn’t she look lovely? (Full disclosure: there were definitely some toothpicks holding her together….until we devoured her!)

Ultimate Rainbow Vegetable Sandwich | A Couple Cooks via The Pretty Dish

Congratulations, Jessica, on a marvelous book! I look forward to trying some of your beauty DIYs. In the meantime, you’ll find Alex and me noshing on this pretty dish!

Giveaway!

**We’re giving away a copy of the beautiful The Pretty Dish cookbook! To enter, leave a comment below about any of the themes in this post. US only, ends Friday, May 11 at 11:00 pm EST. Winner will be picked at random!

Buy the book

Grab a copy: The Pretty Dish by Jessica Merchant

This recipe is…

This rainbow vegetable sandwich is vegetarian. For vegan, substitute hummus for the goat cheese. For gluten-free, use gluten-free bread.

Ultimate Rainbow Vegetable Sandwich

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Author: Sonja

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 large sandwiches

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Description

How to make eating veggies fun? Try this rainbow vegetable sandwich, which is as delicious as it is pretty! It’s a kid-friendly recipe that’s adult friendly too.

Ingredients

For the pickled radishes

1/2 cup thinly sliced radishes 1/2 cup apple cider vinegar 1 1/2 tablespoons sugar 1 teaspoon kosher salt

For the roasted peppers

1 red bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced 1 tablespoon olive oil 2 to 3 pinches kosher salt

For the herb goat cheese spread

4.5 to 6 ounces goat cheese, softened (for vegan, substitute 1/2 cup hummus) 1/2 teaspoon olive oil 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh oregano

For the sandwich

4 slices bread (gluten-free if desired) 1/2 avocado, sliced 2 large leaves lettuce 1/4 red onion, sliced

Instructions

Make the pickled radishes: Place the radishes slices in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.

Make the roasted peppers: Preheat the broiler to high. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.

Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.

Assemble the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bit. Wash the lettuce and slice the avocado. Slice the bread.

Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.

Notes

Reprinted with permission from The Pretty Dish by Jessica Merchant

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A Couple Cooks - Recipes for Healthy & Whole Living

Naturally Sweet Margaritas

Naturally Sweet Margaritas | A Couple Cooks

Since we started A Couple Cooks, Alex and I have loved to use natural sweeteners like honey and maple syrup in our recipes. In fact, our most famous drink, this naturally sweet whiskey sour, is sweetened with honey. It’s also got one of our best photographs of all time, so make sure to head to that post to see it. (Hint: it took hours of dropping ice cubes to achieve!)

But today, we’re not talking about whiskey drinks, we’re talking about something much more important: MARGARITAS! And more specifically, naturally sweet margaritas. Because it’s Margarita Week! Our friend Kate Ramos of the website ¡HOLA! JALAPEÑO (who we recently got to meet in person in LA!) has organized a group of bloggers to post different margarita-themed recipes for the entire week. Head to this Margarita Week page to see all the recipes!

So: why naturally sweet margaritas? Well, number one: somehow Alex and I don’t have a classic margarita recipe on A Couple Cooks! Why this is important: the margarita is my favorite drink. I LOVE tart flavors and the sweet tart of the margarita is just about perfect for me. Number two: as I mentioned, Alex and I are not fans of super sugary drinks. So our perfect margaritas are naturally sweet margaritas, with just enough sugar to compliment the tartness of the lime.

Alex developed these naturally sweet margaritas to be my perfect blend of tart and sweet, and finished them off with a few drops of orange bitters. If you’re looking to make these naturally sweet margaritas vegan, you can use maple syrup to make the simple syrup instead of honey. They’re perfect with a big dish of artichoke quinoa vegetarian enchiladas for a Cinco de Mayo menu!

Happy Margarita Week! Thank you to Kate for organizing this event, and head to the page to see all the other margarita recipes, from cocktails to desserts.

This recipe is…

These naturally sweet margaritas are vegetarian, gluten-free, and naturally sweet. For vegan, use maple syrup.

Naturally Sweet Margaritas | A Couple Cooks

Naturally Sweet Classic Margarita | A Couple Cooks

Naturally Sweet Margaritas

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5 from 1 reviews

Author: Sonja

Prep Time: 5 minutes

Cook Time: 0 inutes

Total Time: -25448682.283333 minute

Yield: 2 drinks

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Description

These naturally sweet margaritas are sweetened with a honey simple syrup! There’s no refined sugar (or lack of flavor) in this cocktail.

Ingredients

4 ounces tequila reposado
2 ounces fresh lime juice (2 limes or 4 tablespoons)
1 1/2 ounces honey simple syrup (2 tablespoons honey)
Flaky sea salt, such as Maldon
Orange bitters
Lime for serving

Instructions

To make honey simple syrup, combine 2 tablespoons honey with 2 tablespoons warm water and stir until combined. (If you’re making multiple drinks, multiply the amount accordingly. The syrup can be stored several weeks in refrigerator.)

In a cocktail shaker, combine the tequila, lime juice, and honey simple syrup. Fill the shaker with ice and shake vigorously until fully chilled. Pour into salt rimmed glasses and add 3 dashes orange bitters to each glass. Garnish with lime.

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A Couple Cooks - Recipes for Healthy & Whole Living

Artichoke & Quinoa Vegetarian Enchiladas

Artichoke & Quinoa Vegetarian Enchiladas | A Couple Cooks via Feast by Sarah Copeland

Recipe from Feast by Sarah Copeland

These vegetarian enchiladas come to you straight from a dear friend of ours: Sarah Copeland, author of the cookbook Feast. Do you follow her gorgeous Instagram feed?

Sarah was an incredible mentor to me while we were writing our cookbook. She’s author of two cookbooks (working on a third) and her last book, Feast, was nominated for a James Beard award! Sarah is one of the most generous, gracious, inspiring and hospitable people I know. She lives in upstate New York with her charming son and daughter (you must go see photos on her Instagram feed) and everything about her life has a touch of elegance. She and I chatted on the phone regularly throughout our entire cookbook process, and her guidance has been absolutely invaluable. We’ve talked about everything from recipe writing to book titles to branding to marketing to book touring. Sarah’s working on her third book now, and I absolutely cannot wait to get my hands on it next year.

In the meantime, we’re giving away a copy of the beautiful Feast cookbook over on Instagram! Grab yourself a copy by heading over to the A Couple Cooks Instagram feed.

Artichoke & Quinoa Vegetarian Enchiladas | A Couple Cooks via Feast by Sarah Copeland

These vegetarian enchiladas are a sample recipe from Feast and MAN are they delicious! Alex and I love artichokes and enchiladas, but never thought of mixing the two. The artichoke is a stroke of genius. On first taste, Alex mentioned it gives a meaty, almost chicken-like texture and flavor — which makes these vegetarian enchiladas super satisfying for meat eaters. They’re also stuffed with quinoa so they’re a filling, satisfying vegetarian main dish. The recipe calls for making a salsa verde out of fresh tomatillos: it’s incredibly fresh and delicious, and absolutely worth the effort! If you’re running low on time, you can substitute 2 cups of purchase salsa verde as a shortcut: it will be best with a high-quality brand of salsa verde.

Oh and they also look gorgeous! We love how Sarah calls for thinly slicing the red onion into rings; lovely purple circles against the bright Monterrey jack cheese, fresh cilantro, and crumbled queso fresco.

Let us know if you try these vegetarian enchiladas: they’re one of our new favorites for a special dinner party! (Or even for the upcoming Cinco de Mayo holiday?)

Buy the book!

Grab a copy of Feast by Sarah Copeland

This recipe is…

These vegetarian enchiladas are vegetarian and gluten-free.

Artichoke & Quinoa Vegetarian Enchiladas | A Couple Cooks via Feast by Sarah Copeland

Artichoke & Quinoa Vegetarian Enchiladas

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5 from 1 reviews

Author: Sonja

Print Recipe

Description

These delicious vegetarian enchiladas are stuffed with artichokes and quinoa. They’re a filling vegetarian recipe that’s perfect for feeding a crowd–and they please meat eaters too!

Ingredients

For the quinoa:

1 1/4 cups water 3/4 cup quinoa, rinsed 1/4 teaspoon kosher salt

For the salsa verde (or sub 2 cups purchased salsa verde)

1 small red onion 1 1/2 pounds tomatillos, husked 2 serrano chiles, seeded for a milder sauce 1/2 cup water or vegetable stock Kosher salt 1 teaspoon sugar

For the enchiladas

3/4 cup frozen or canned artichoke hearts (about 1 cup chopped) 2 tablespoons extra-virgin olive oil, plus more for the baking dish 10 small corn tortillas 2 1/2 cups grated Monterrey Jack cheese Handful fresh cilantro leaves, plus more for topping 1 cup Cotija, queso fresco, or feta cheese crumbles Cayenne pepper for sprinkling 1 lime, cut into wedges

Instructions

Make the quinoa: Bring the water, quinoa, and salt to a boil in a medium saucepan over medium-high head. Reduce the heat, cover, and simmer about 17 to 20 minutes, until the water is completely absorbed (to check, pull back the quinoa with a fork). Cover and allow to steam at least 5 minutes, or until serving. (Can be made up to 2 days in advance; just be sure to cool completely and store in an airtight container.)

Halve the onion cross-wise. Slice one half into very thin rings for the garnish and set aside. Cut the other half into wedges. Arrange the onion wedges, tomatillos, and serranos on a baking sheet and broil until the tomatillos are soft and browned, 15 to 20 minutes, turning with tongs halfway through cooking. Transfer the onion, tomatillos, and serranos with any of their liquid to a blender or food processor, add the stock, and puree until smooth, about 3 minutes. Add 1/2 teaspoon kosher salt and the sugar and pulse a few times to combine.

Meanwhile, chop the artichoke hearts, then toss them with 2 tablespoons olive oil in a bowl and season lightly with kosher salt.

Steam or warm the tortillas in a microwave; keep them wrapped. Toss the artichokes and quinoa with 2 cups of the Monterrey Jack cheese in a bowl. Place a tortilla on the work surface. Spoon 2 to 3 tablespoons of the artichoke mixture down the middle of the enchilada, seam-side down, into the prepared baking dish. Repeat with the remaining tortillas and artichoke filling, lining up the enchiladas side by side in the baking dish. Broil until the tortillas are crisp and golden around the edges, 3 to 4 minutes.

Pour most of the salsa verde over and around the sides of the enchiladas and sprinkle with the remaining Monterrey Jack on top. Broil until the cheese is golden brown, 1 to 2 minutes more. Remove from the oven and top with the sliced onion, Cotija / queso freso / feta crumbles, and remaining cilantro.

Divide the enchiladas among plates and sprinkle them lightly with cayenne. Serve warm with lime wedges.

Notes

Reprinted with permission from Feast by Sarah Copeland

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A Couple Cooks - Recipes for Healthy & Whole Living

A Sweet Pea Chef

5 Best Chia Pudding Recipes

Chia pudding is awesome for breakfast, snack, and even dessert. Healthy chia seed pudding recipes are super easy to make, don’t require any cooking, and you can easily change up the flavors, like with these 5 best chia pudding recipes!

5 Best Chia Pudding Recipes | How to make easy chia pudding 5 different ways with the very best chia pudding recipes plus tips for how to make chia pudding. | A Sweet Pea Chef

I’m a huge fan of chia pudding. There’s something about the texture and simplicity that I find super addicting. Plus anything with the word “pudding” is pretty much a winner for me.

At any given time, it’s a safe bet I have chia seeds, pure maple syrup, vanilla extract, and milk in my kitchen so it’s also a big no brainer for me to make a batch of chia pudding.

I’ve recently started having a lot of fun with different chia pudding recipes and have thoroughly enjoyed all the different flavor combinations —not to mention the different colors and textures, too. Yum!

If you’ve never made chia pudding or want some tasty new chia pudding recipes, this post is definitely gonna be a keeper for you.

The four basic ingredients for a chia pudding recipe, separated on a counter, including chia seeds, pure maple syrup, vanilla extract, and milk.

How To Make Chia Pudding

You’re seriously not gonna believe how easy it is to make chia seed pudding. To start you need four simple ingredients:

Chia seeds (can be black or white) Pure maple syrup (or some sort of added sweetener, if you’d like Pure vanilla extract Milk or other liquid (my fave is coconut milk because it makes it a little more creamy than almond milk)

That’s it. That’s all chia seed pudding is made of. For realz.

Then, just combine it all in a bowl, place it in the fridge for 30-60 minutes to set, and let the magic happen. When you remove it from the fridge, the chia seeds will have turned into a gel and the whole mixture will be thick, like pudding.

Pouring the coconut milk into a mixing bowl that is filled with the black chia seeds, maple syrup, and vanilla extract in order to make the chia pudding.

How Long Can You Leave Chia Pudding in The Fridge?

In order to make the chia pudding, you’ll need to place it in the fridge to thicken. You can wait as little as 30 minutes for the chia seeds to turn into a gel, but allowing them to set overnight in the fridge would work as well.

Once made into chia seed pudding, these will last in the fridge for up to 5 days if stored in an air-tight container. I love these little glass jars for storing the individual portions of chia seed pudding, but you could also store it in bulk in a larger meal prep container, like these. This means they make a great make-ahead breakfast or snack for on the go.

Overhead view of stirring the mxiing bowl filled with chia seeds, pure maple syrup, pure vanilla extract, and coconut milk, which is how to make chia pudding

What Milk To Use For Chia Pudding

The cool thing about chia pudding is how versatile it is. The chia seeds really just need any liquid so you don’t have to worry about which milk you choose. Here are some options for tasty chia pudding:

almond milk coconut milk dairy milk oat milk hemp milk soy mlk

Ideally, look for unsweetened milks, whichever you choose. Personally, I prefer unsweetened coconut milk for healthy chia seed pudding because it seems like it’s slightly creamier that way than with other milks. Seriously though – choose what milk you like.

Is Chia Pudding Good for Weight Loss?

So, let’s talk chia seeds. Chia seeds are an unprocessed, whole-grain seed. One ounce (2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbs and 11 grams of fiber, plus other vitamins and minerals. That means these little seeds pack a powerful punch and the pudding is a great choice for weight loss and a healthy diet, given that it is high in protein and fiber for the amount of calories you’re consuming.

That being said, I feel strongly that enjoying a variety of foods is what’s best for weight loss and for a happy, healthy diet. So I’ve put together what I think are some extremely tasty chia pudding recipes. To start off, we’ll make one large batch of simple vanilla chia pudding (recipe below) as our base chia pudding. Then, we’ll add our different flavors to make five unique variations.

Check out the recipes below to get started!

5 Chia Pudding Recipes

5 Best Chia Pudding Recipes Blueberry Vanilla Chia Pudding

This Blueberry Vanilla Chia pudding recipe is mellow and smooth and has all the feels. It’s so incredible easy to make and is beautiful, too!

Blueberry vanilla chia pudding recipe in a jar, with the mashed blueberries at the bottom and then topped with the vanilla chia pudding and then fresh blueberries to serve.

Blueberry Vanilla Chia Pudding

This Blueberry Vanilla Chia pudding recipe is mellow and smooth and has all the feels. It’s so incredible easy to make and is beautiful, too!

1/4 cup chia seeds 1 tbsp pure maple syrup 1 tsp pure vanilla extract 1 cup unsweetened coconut milk 1/2 cup blueberries (, plus more for garnish)

Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.

Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.

Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.

Mash the blueberries in a small bowl using the back of your fork or a potato masher until they’re smooth. You can also add them to a blender to get them super pureed.

Add these mashed blueberries to the bottom of our jar and then top with the vanilla chia pudding from the fridge. To serve, top off with some fresh blueberries.

The blueberries will start to turn a little brown the longer they sit so I recommend eating this one fast.

Raspberry Chocolate Chia Pudding

This Raspberry Chocolate Chia Pudding recipe is tart, rich, and oh so smooth. It’s the perfect semi-sweet treat for chocolate lovers.

Jar of dark chocolate chia pudding which is layered over fresh mashed raspberries and topped with raspberries for the chia pudding recipe.

Raspberry Chocolate Chia Pudding

This Raspberry Chocolate Chia Pudding recipe is tart, rich, and oh so smooth. It’s the perfect semi-sweet treat for chocolate lovers.

1/4 cup chia seeds 1 tbsp pure maple syrup 1 tsp pure vanilla extract 1 cup unsweetened coconut milk 1 tbsp cocoa powder 1/2 cup raspberries, (plus more for topping)

Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl. Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want. Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.

Combine the vanilla chia pudding and the cocoa powder. Stir together with a spoon until smooth. Set aside.

Mash the raspberries in a small bowl using the back of your fork or a potato masher until they’re smooth. You can also add them to a blender to get them super pureed.

Add the mashed raspberries to the bottom of our jar and then top with the chocolate chia pudding.

To serve, top off with some fresh raspberries.

Strawberry Matcha Chia Pudding

The combination of sweet strawberries with matcha int his Strawberry Matcha Chia Pudding recipe is heavenly. So good for you and so delicious, too.

Strawberry matcha chia pudding recipe in a jar that has sliced strawberries pressed against the inside of the jar which is then filled with the matcha chia pudding recipe and then topped off with more sliced strawberries.

Strawberry Matcha Chia Pudding

The combination of sweet strawberries with matcha in this Strawberry Matcha Chia Pudding recipe is heavenly. So good for you and so delicious, too.

1/4 cup chia seeds 1 tbsp pure maple syrup 1 tsp pure vanilla extract 1 cup unsweetened coconut milk 1 tsp matcha, (plus more for stronger matcha flavor) 3 strawberries, (thinly sliced)

Add the matcha powder to the prepared vanilla chia pudding. Stir to combine until it’s completely mixed. Then, add a little of the matcha chia pudding to the bottom of a jar, approximately 1/4 of the way up in the jar.

Using thinly sliced strawberries, place them around the inner sides of the jar and then fill to the top with the remaining matcha chia pudding. To serve, add a couple strawberry slices.

If you find the matcha to be little too bitter for your taste, you can add in a little extra pure maple syrup in with the matcha chia pudding, but sweet strawberries can also balance it out.

PB&J Chia Pudding

The combination of peanut butter and jelly, all wrapped up in a decadent PB&J Chia Pudding recipe. Sweet mashed blackberries make up the jam and then it’s topped with creamy peanut butter. My fave chia pudding recipe!

Single jar of PB&J chia pudding which is layered with smashed blackberries for the jam and creamy peanut butter chia for the chia pudding recipe.

PB&J Chia Pudding

1/4 cup chia seeds 1 tbsp pure maple syrup 1 tsp pure vanilla extract 1 cup unsweetened coconut milk 1 tbsp natural peanut butter, (plus more for topping) 1/2 cup blackberries, (plus more for topping)

Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want. Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.

To make the jam portion, mash the fresh blackberries using a fork or a potato masher until they’re pretty fully mashed. Then set aside.

In a mixing bowl, combine the prepared vanilla chia pudding with some natural peanut butter and stir to combine. Add the blackberry puree to the bottom of a jar, and then top that with the peanut butter chia pudding all the way to the top. To serve, I like to add a little more peanut butter and some fresh blackberries.

Mango Chia Pudding

For mango lovers out there, this Mango Chia Pudding recipe is for you. So fruity, so flavorful, so perfectly mango.

Jar of mango chia pudding which has layers of pureed mango, then vanilla chia pudding recipe, then topped back off with more mango puree.

Mango Chia Pudding

For mango lovers out there, this Mango Chia Pudding recipe is for you. So fruity, so flavorful, so perfectly mango.

1/4 cup chia seeds 1 tbsp pure maple syrup 1 tsp pure vanilla extract 1 cup unsweetened coconut milk 1/2 cup mango, (plus more for topping)

Mash up the mangos. I find it easiest to mash mango when it’s diced. You don’t need to get it to a full puree, just to be smooth.

Then, add some of the mashed mango to the bottom of a jar and top with the vanilla chia seed mixture, but not all the way up. Finish the top with a little more of the mashed mango. Then, to serve, top with a few more diced fresh mango and then dig in.

Side view of the 5 best chia pudding recipes, lined up in jars. From left to right is blueberry vanilla chia pudding, raspberry chocolate chia pudding, strawberry matcha chia pudding, pn&j chia pudding, and mango chia pudding.

More Healthy Chia Seed Pudding Recipes

Looking for EVEN more chia pudding recipes? Check out these other yummy options form the blog:

Banana Chia Pudding Dark Chocolate Mint Chia Pudding Matcha Chia Pudding Overnight Chocolate Chia Pudding

Alright so we have a raspberry chocolate, a blueberry vanilla, a strawberry matcha, a PB&J, and a fresh mango chia pudding – these 5 chia pudding recipes are so easy to make and are a great way to add more flavor, texture, and fiber to your day.

Tell me which flavor is your fave that you’re gonna try first. Its a hard one, but the PB&J is my favorite – love that flavor combo!

This post contains affiliate links for products I use regularly and highly recommend.

The post 5 Best Chia Pudding Recipes appeared first on A Sweet Pea Chef.

Cookie and Kate

Zhoug! (Spicy Cilantro Sauce)

zhoug sauce recipe

Zhoug! Meet my latest condiment obsession, also known as zhug or skhug, and pronounced “zoog.” It’s a bright, spicy cilantro sauce that originated in Yemen. If you enjoy chili-pepper heat, cilantro, and pesto, you’re going to love zhoug.

Zhoug has gained popularity across the Middle East. You’ll find it drizzled over your falafel in Israel, the perfect spicy contrast to cooling tzatziki sauce. You might find it on your restaurant table in Los Angeles, if you’re lucky.

zhoug sauce ingredients

I will somewhat sheepishly admit that I found zhoug at Trader Joe’s, in the refrigerated section by the prepared salads. Its mossy green color made me hesitate for a second, but I love herbed sauces, so it came home with me.

Since then, I’ve been drizzling zhoug on every meal or bit of leftovers that need some spicy intrigue. I love it—to the point that I’m paranoid Trader Joe’s might discontinue making it, and then how could I get by without my zhoug? So, I figured out how to make it at home, and I had to share it with you.

Continue to the recipe...

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Siakap Keli AllStar

Monday, 21 May 2018

Healthy Lemon Bars (gluten free, dairy free & paleo!)

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