Sides

Kombucha Pickled Onions by Katie Brown

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Kombucha

Pickled Onions

Their Fall seasonal kombucha has a hint of tarragon and apricot, which gives the onions a little different but awesome flavor! Pickled veggies are always made with sugar and vinegar which essentially is what kombucha is made of.

I think finding different ways to use some of your favorite products and incorporating them in our ways in your diet, your body will most likely thank you (so now you don’t have to use white vinegar!)

Check out the recipe below, should only take you a few minutes to prepare and make! Feel free to switch up the kombucha flavors depending on what you’re going for. Staying seasonal is always my favorite way to go!

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Ingredients:

  • 3/4 cup Harvest booch

  • 1/2 cup apple cider

  • 1/2 red onion

  • salt/pepper


Directions:

  1. Cut onion in a circular shape

  2. Combine all ingredients in a jar

  3. Add in onions, make sure they are all covered

  4. Cover jar with lid and put in the fridge

  5. Leave overnight (or as little as 30 minutes)

  6. Enjoy!

Gluten Free/Dairy Free Creamy Mac & Cheese by Katie Brown

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Creamy Mac & Cheese

                                       Dairy Free//Gluten Free

Ingredients:

  • 1/2 box of Gluten Free pasta (I used NOWFoods brand -- Quinoa Penne)
  • 1/4 Vidalia/Sweet Onion (minced)
  • 2 cloves Garlic or 1 tsp minced garlic
  • 1 tbsp nutritional yeast
  • 1 tbsp arrowroot starch (this works best but in a pinch, you can use regular flour)
  • 1/4 cup Dairy Free Milk, I used Ripple Foods Pea Protein Mylk (add more if its too thick)
  • 1/4 tsp sea salt and black pepper
  • 1-2 tbsp of any creamy Dairy Free sauce/dressing you have! -- optional for some extra creamyness and flavor!  (i used DF ranch!)

Directions:

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  1. Cook pasta according to directions
  2. Saute onion and garlic in sauce pan or cast iron until onions are translucent. Add in arrowroot and whisk until completely combined 
  3. Add in milk and whisk until combined (will be clumpy)
  4. Transfer to a blender and add in in salt, pepper, yeast and "special sauce"
  5. Blend until completely creamy
  6. Taste and adjust if needed
  7. Add back to warm skillet and stir until creamy and warm again (it will start to thicken up)
  8. Drain pasta (keeping 1/2 cup of pasta water)
  9. Add in cooked pasta and coat pasta completely
  10. If sauce is too thick, add in a little pasta water to get the pasta to coat evenly 
  11. Optional: Top with any preferred vegan shredded cheese and broil in oven on high for 5 minutes to get the top cheese all crispy! 

 

Collagen Oatmeal Ginger Energy Bites by Katie Brown

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Oatmeal Ginger Energy Bites

          With Collagen & ft. @Zevia Ginger Ale

Ingredients:

  • 1/2 cup Raw Cashews
  • 1/2 cup Rolled Oats
    • plus 1/4 cup for rolling (if desired) 
  • 3 tbsp Sunbutter
  • 6 pitted Majool Dates
  • 1 tbsp Hemp Hearts
  • 2 Scoops Collagen (optional!)
  • 4 tbsp Zevia Ginger Ale

Directions:

  1. Put cashews and oats in a food processor until in a flour consistency
  2. Add in dates and mix until combined
  3. Add in all other ingredients until reaches a consistency to roll/stay together
  4. Roll into golf ball size balls and roll in extra oats (if desired)
  5. Set in freezer for at least 30 minutes and then transfer to closed container and store in fridge for up to 5 days

Butternut Corn Fritters by Katie Brown

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Butternut Corn                 Fritters

Ingredients:

  • 1 bag pre cut Butternut Squash
  • 1/2 bag (~ 6oz) Frozen Corn (thawed)
  • 2 Eggs (some people use 3)
  • 1/2 cup Coconut Flour
  • 1/2 cup shredded Parm Cheese
  • 2 tsp Baking Powder
  • 1 tbsp. ground Sage
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • Avocado or Olive Oil for the pan
  • Optional: couple sprigs of fresh Thyme

Directions

  1. Heat oven to 400 Roast
  2. Toss butternut squash in a little avocado oil salt and pepper on parchment paper ona  baking sheet and roast for 25-30 minutes
  3. While squash is roasting toss all other ingredients into bowl and combine until mixed completely
  4. Remove squash, let cool, and mash
  5. Fold in squash into the corn mixture
  6. Add another egg if not sticking together
  7. Heat up pan on oven with oil (medium heat)
  8. Once pan is hot, scoop out 1/4 cup of mixture and lightly flatten out (not all the way)
  9. Set fritter in the pan and turn once bottom has browned
  10. Set aside finished fritter and ocntinue. You will want to add more oil to the pan as you go
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Creamy Butternut Squash Sauce by Katie Brown

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Fall is SRSLY my favorite season. Perfect weather, perfect in season veggies, lots of outdoor activities and lots of pumpkin and squash scented candles AND food. So I start consuming squash like its the only thing I can eat and try to roast every single squash I find. They are just sweet and salty and have the best flavor. When I found butternut squash a few years ago, it has been MY fave and I try to add it to my dishes for a little sweetness.  My favorite way to cook butternut is to roast it. Toss it with oil, salt and pepper and lay it out on the baking sheet and cook on ROAST for 20-30 minutes (you want it be soft and crispy!) I always thought it could even been good enough for dessert, but thats for a later date. I have made a few cashew cream sauces and thought this could be the perfect addition to throw in some squash into something again. 

Roasted Potatoes by Katie Brown

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One of my favorite things to make and make them almost every.single.week. I use russet, fingerling, red, purple, sweet, Japanese sweet potatoes (my fave!), mini round, basically anything you want!

You can also play around with the spices and flavors you want to add. I always start with coating in avocado oil, pink salt & pepper then either just do that or add on top; garlic power, cinnamon, turmeric, everything seasoning, Cajun, etc.

Baked Turkey Meatballs by Katie Brown

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I adapted this recipe from my girl Blair over at @balancewb but I would say this is one of the BEST things I have ever made. I ate them with some Rao's homemade sauce with fresh parm on top. Can even add some spaghetti squash or zoodles for a full meal. I used fresh parsley, thyme, and oregano so the flavor was on point!

Ingredients:  (yield: 12 meatballs)

  • 1 lb ground turkey
  • 1/4-1/3 cup minced sweet onion
  • 1 egg (I used a duck egg)
  • 1/4 cup Kite Hill chive cream cheese
  • 1/2 cup panko or breadcrumbs (I used Whole Foods coconut macadamia nut panko)
  • 1/2 cup fresh parsley
  • 1/4 cup fresh parsley
  • 3 T fresh thyme
  • 1 tsp minced garlic
  • 1/4 t sea salt
  • pinch of ground pepper

Directions

  1. Preheat oven to 400 degrees on bake; line baking sheet with parchment paper to avoid sticking
  2. Sauté onions and garlic with oil (coconut/avocado) over medium heat until translucent
  3. Add all other ingredients to a large bowl and mix together.
  4. Add in onion and garlic once cooled and mix all together
  5. Roll into balls and place on sheet
  6. Bake for 20-25 minutes, flipped half way. I took out once they were a little bit golden brown on the bottoms

Note: If balls are not sticking together enough, you can add more breadcrumbs (but should be fine)

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Red Pepper Sauce by Katie Brown

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Ingredients:

  • 2 red bell peppers
  • 2 chopped shallots
  • 2 garlic cloves
  • 1 1/4 unsweetened Almond Milk (or regular milk)
  • 2 T cornstarch
  • 2 T nutritional yeast
  • salt + pep
  • Oil (avocado or olive)

Directions:

  1. Put your red peppers directly on the burner of your gas stove or broil on high in the oven until the outside is black: wrap the peppers in foil for a few minutes
  2. Saute the shallots and garlic until done
  3. Remove foil and then remove the skins from the pepper
  4. Cut the peppers up and put into blender
  5. Add all ingredients in your blender (vitamix) and blend until smooth
  6. Pour over noodles or zoodles and mix well

 

 

 

Turkey Meatballs by Katie Brown

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Ingredients:

  • 1lb ground turkey
  • 1/4 cup onion
  • 1/4 cup parsley
  • dash of Thyme
  • 1/4 cup oregano (i will do a little less next time I make them)
  • 1/2 panko
  • 1/4 cup @kitehillfoods cream cheese
  • 1 brown egg
  • 2 cloves garlic
  • himalayan salt and pepper

Directions:

  1. Heat oven: Bake on 400
  2. Saute the onions and garlic in pan until translucent
  3. While onions are cooking, throw everything into your mixer (i used my vitamix)
  4. Add onions/garlic to mixer and mix until everything is blended
  5. make golf sized balls and put on a foil-lined baking sheet (makes about 15)
  6. Bake for 20 minutes