Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy! 

Post by: Rebecca 

You can now find this recipe on Our Growing Edge, a monthly blogging event showcasing the side of us that is still learning and experimenting! 

This recipe is one of my favorite winter comfort meals! Simply mix it up and leave it to simmer the flavors together. I cannot believe it took me this long to throw these flavors into a soup. Nutty peanuts, fruity basil, spicy chili paste and creamy coconut milk all combined to make a simply delicious and heart warming stew. 

Peanuts, a southern staple and an essential ingredient in many thai inspired dishes. These delightful nuts actually grow in the ground as roots and have been used for thousands of years by South American tribes. Peanuts are packed with antioxidants and healthy fats making them an excellent addition to any heart healthy diet. Recent studies have also discovered that peanuts may help reduce the risk of stroke, Alzheimer's, gallstones and colon cancer. 

Chickpeas are a healthy foodie's best friend, I have added them to everything from sandwiches to desserts! Eating at least one cup of beans per day has proven to help suppress appetite, lower bad LDL-cholesterol levels and help control blood sugar levels. Chickpeas provide a hefty dose of both fiber and protein which helps keep you full longer. These delicious beans also have a very neutral flavor making them an easy addition to any meal! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

1 green bell pepper, chopped

1 large zucchini, chopped 

3 cloves garlic, minced 

28 oz stewed tomatoes 

3/4 cup filtered water 

2 cups cooked chickpeas

1/3 cup creamy unsw organic peanut butter

3 tbs thai green chili paste

1/2 tsp cumin

1/2 tsp chili powder 

1 tbs sriracha sauce (or 1/4 tsp cayenne) 

1 cup light coconut milk

juice of two limes 

2 handfulls fresh chopped basil or 1 tbs dried basil

crushed roasted peanuts for garnish

fresh chopped basil or cilantro for garnish 

Instructions:

For the slow cooker, add all ingredients to the cooker and thoroughly mix to combine. Set the temperature to low and slow, cook for about 6 - 8 hours or until all veggies are cooked through and all flavors are intertwined. Finally, add in the coconut milk and lime juice, stir to combine. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

For the stovetop, in a pot heated over high heat, add your chopped onions, bell pepper, zucchini and garlic along with 1 tbs coconut oil. Reduce the heat to medium and cook until the onions are soft. Next, toss in the cumin, thai chili paste, chili powder, salt and pepper. Briefly stir ,then add in the stewed tomatoes, chickpeas, peanut butter, sriracha and 3/4 cup filtered water. Bring to a boil and simmer for about 20 - 30 minutes or until all flavors are fully developed. Finally, stir in the coconut milk and lime juice. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

Post by: Rebecca 

The hummus trend has swept the nation, although I knew this delicious snack was more than just that the first time I tried it. You might be well acquainted with the popular store bought hummus, but there is nothing that can mimic homemade. This is by far my favorite hummus recipe to date. You will not find this kind of flavor in the store! Creamy cashew cheese, classic chickpeas and zesty paprika come together to create the perfect match.

Nutritional yeast has been a staple in my diet for several years now. It houses so many health benefits, almost too many to count. In addition to housing B complex vitamins, nutritional yeast is an excellent source of complete proteins! Not to mention its great nutty, cheezy flavor, which goes along quite nice with so many dishes. 

The life of a party. Hummus is the perfect party food, it is easy to make and easy to eat. Unfortunately when it comes to serving hummus, I am sometimes at a bit of a loss. What should I serve it in? Should I serve it with crackers, chips, veggies or bread? Well, here is a small list of some favorites of mine.

• Carrots
  
• Toasty Bread
  
• Crackers, Homemade or Bought (these are my favorite)
  
• Roasted Cauliflower
  
• Halved Button Mushrooms
• Red Pepper
• Roasted Broccoli
• Celery  
• Roasted Blue Potatoes 
• (as an occasional treat) Organic Blue Corn Chips

Gluten Free, Vegan

Ingredients:

1/3 cup raw cashews

2 cups cooked chickpeas

1/3 cup nutritional yeast

2 tbs brewers yeast 

1/2 tsp smoked sea salt

1 - 1 1/2 tsp smoked paprika

1/2 tsp chili powder

1/4 - 1/2 tsp turmeric 

a pinch cumin 

1/2 cup filtered water (or more as needed) 

2 tbs tahini 

juice of one large lemon

Instructions:

Start by adding the raw cashews to a high speed blender or food processor and pulse until a very fine meal is produced. Remove the cashew meal and set it aside for later. 

Next, add in the rest of the ingredients, including the spices, and blend until very smooth (add more water if needed). Now, add in the cashew meal and continue to blend until very smooth. 

Taste your hummus and add more salt or lemon juice if needed. Serve alongside your favorite crudités or crackers, topped with smoked paprika. Enjoy! 

Post by: Rebecca 

Simple, easy soup for the soul. Chili is one of those wintertime foods not to be forgotten. It warms the soul and the body with nutrients and flavor. While most traditional chili recipes call for hours of simmering, this recipe harnesses the bold flavors without the extra time. Packed with protein and boasting an array of health benefits, this delightful chili is sure to satisfy. 

Beans, beans, beans and more beans. During the colder months I tend to enjoy a variety of beans both big and small. While canned beans might seem convenient, home cooking your own will make up for the time. When I cook beans at home I usually use my pressure cooker, it cuts the time back to about 1/4 that of boiled beans. I also cook a large batch so that I can use them throughout the week! 

Polenta is made of ground corn, prepared similar to grits (if you are from the south), but much smoother in texture. Though originally from Italy, polenta has now made its way into the global market. It boasts a slightly larger amount of protein per serving than a large egg, making it an excellent main dish. Polenta also contains many vital nutrients such as vitamins A and C, phosphorus and potassium. To top it off, this gluten free grain is so versatile it can be used in some desserts. 

Nutritional yeast, a powerhouse of nutrition. Low in fat and sodium, free of gluten, dairy and sugar, what else can you ask for? This small but powerful yeast is also a complete protein while also boasting B-complex vitamins! Due to its delicious cheezy flavor, nutritional yeast is commonly enjoyed as a cheese substitute. My favorite way to enjoy this superfood is to sprinkle it on popcorn along with some smoked paprika! 

Gluten Free, Vegan, Nut Free

Ingredients:

2 cups cooked black beans 

1 cup cooked kidney beans 

1 28 oz can organic chopped tomatoes

1 12 oz can organic crushed tomatoes 

3/4 cup pumpkin puree

1/2 - 3/4 cup water 

3 tbs tomato paste 

1 tbs chili powder

2 tsp smoked paprika

1/2 tsp cinnamon 

a few shakes cayenne pepper (optional) 

Tahini or greek yogurt for garnish 

Instructions:

Add your beans and canned tomatoes to a large pot and bring them to a boil. Next, add about 1/2 cup water along with the spices and tomato paste. Lower the pot to a simmer and continue to stir until everything is throughly heated. Now, add in the pumpkin puree along with more water if needed. (At this same time I usually taste it to see if I need to add any more spices.) 

Ladle into bowls and garnish with tahini or greek yogurt. 

Gluten Free, Vegan, Nut Free

Ingredients:

1/2 cup dry instant polenta

2 cups filtered water (or follow the instructions on the package)

1/4 cup nutritional yeast 

1/2 tsp smoked paprika 

1/2 tsp smoked sea salt 

Instructions:

Bring the water to a boil and add in the instant polenta. Remove the pot from the heat and stir the mixture until all the liquid has been absorbed. Next add in the nutritional yeast, paprika and smoked salt, continue to stir until incorporated. Add more salt if needed and serve topped with chili! 

Today's Question: What is your favorite wintertime comfort food? 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

Beautiful black beans are combined with the zesty flavor of lemon and creamy texture of avocado to create a lunch worthy of waiting for. Bean salads are one of my favorite quick and easy lunches, all you have to do is throw them together the night before! This recipe is kept simple so that the true flavors would shine through. 

Black beans might seem like a rather neutral colored veggie, but look a little closer and you will find hints of vibrant purple and blue. These beautiful beans are a key factor in optimizing both colon and digestive health. Black beans also contain phytonutrients, which are common to most colorful fruits and veggies. Additionally these tasty beans can help regulate blood sugar levels as well as fight off the development of type two diabetes. Black beans, as most of us know, contain a heathy dose of both fiber and protein, which makes them an excellent food to help fill you up! 

Avocados, a superfood at its best, can be used in anything from cakes to salads!! With their super creamy texture, these odd veggies add a extra dimension of creaminess to any dish. While avocados might seem decadent, they too have some special health benefits including, anti-inflammatory properties and heart healthy fats. Avocados also aid in the absorption of lycopene and beta-carotene, which is found in carrots and sweet potatoes. Vitamins and minerals including, fiber, vitamin K and folate are also included in these unique veggies. Whether you enjoy avocado in your salads or in your desserts do not let the fat scare you away. Avocados contain healthy fats which work differently within the body, and can actually promote weight loss so feel free to indulge! 

Gluten Free, Vegan
 
Ingredients:

1 1/2 cups cooked black beans

1/2 large avocado, cut into small cubes

juice of 2 lemons + extra pulp*

juice of one lime + extra pulp

2 tbs good quality olive oil

3 tbs chopped fresh basil

4 tbs chopped fresh parsley 

2 tbs chopped fresh oregano

1 tsp fresh black pepper

1/2 tsp sea salt

2 tbs apple cider vinegar 

Instructions:

For the dressing, add the, herbs, vinegar, oil and citrus juice in a  blender and blend until smooth.

Next, combine all ingredients in a large mixing bowl and toss with the lemon herb dressing. Then, set the mixture aside in the fridge for about 20 minutes in order for the flavors to come alive! Lightly stir before serving, serve along side some fresh homemade bread, corn chips or inside a warm tortilla, enjoy! 

* In order to add just a little extra zing, I use a knife to cut out some of the citrus pulp after squeezing. 

Post by: Rebecca

              Featured Articles from FEM by mgid:

Just because it is spring, does not mean soup is gone for good. While the flowers are poking through, the winter chill is still among us! The perfect veggie soup, everyone has a recipe for one, but is it really the best? Is it all from scratch, does it let the true flavor of the veggies shine through? Well this recipe might not be like the one in your family, but it certainly has pleased mine! The term "limitless" serves this recipe well since you really can add any veggies to your liking. During the summer months, this soup can be filled with garden fresh veggies while in the wintertime, feel free to add some savory sweet roots to the mix. The true key to veggie soup is both flavor and nutrition, so try to pack in as many fresh veggies as possible! 

In this recipe I literally used a little of almost every veggie I had in the fridge. I also tried to incorporate that sweet and comforting taste into it by adding roasted garlic. Raw garlic might serve well in some recipes but in soups, it truly need be roasted. Roasting, as it does many veggies, really brings out the true sweet aroma of this root. Garlic, despite its odd smell, holds some interesting health benefits such as providing a boost for our metabolism, increasing immunity, detoxification and regulating the number of fat cells within the body! 

Carrots, though quite a common veggie, are almost never enjoyed to their full potential. My favorite way to enjoy carrots is roasted, it really brings out the sweet caramel-like flavors. Along with their own unique properties, carrots contain beta-carotene, just as sweet potatoes do, which helps inhibit the growth of colon cancer cells. These skinny root veggies also contain a hefty amount of vitamin A and K. Onion, although thought of as a flavor enhancer, is rather a bit of a wonder veggie of sorts. Onions provide concentrated amounts of polyphenols and flavonoids. These minerals do not get degraded even after cooking, just make sure you do not over peel the onion which can cause it to lose up to 75% of its nutrients. 

Blue potatoes are very similar to white potatoes in taste and texture, but when it comes to vitamins the blues take the stand! Blue potatoes contain higher amounts of carotene, antioxidants and flavonoids than the common white potato. I enjoy making oven-roasted fries and colorful mashed potatoes out of blue potatoes. 

I included several different types of beans and peas in this recipe just so there would be some variety in tastes and textures. Lima beans are one of my favorite beans in that they have a really creamy texture and a rather simple flavor that combines well with anything! Lima beans have also been known to lower the risk of heart attacks, provide energy while stabilizing blood sugar and even help fight against some certain types of cancer. Green peas are actually quite sweet in taste, despite the fact that I would have rather jumped off a cliff than bear the sight of one when I was younger. Children all over the world dislike this little veggie, for some reasons we may never know; our only hope is that they come to their senses some day. Even Veggie Tales could not even get me to eat these when I was little, and believe me, that is saying a lot. Lentils though foreign to some, who only stick to the common legumes, are quite versatile and easily prepared within 30 minutes. Regardless of their size, these tiny beans pack a powerful nutritional punch. Originating in central Asia, lentils have been eaten for many years and are traditionally served with barley and wheat. Lentils are also known to fight against heart disease (even more so than lima beans) and help prevent disorders such as irritable bowel syndrome. 

We all know soup is just not complete without bread. Whether it is homemade cornbread, crackers or some fresh rolls, we all have our preference. I personally enjoy cornbread out of all of these, the flavor and texture just calls for the accompaniment of soup! For this cornbread recipe I combined the delicious texture of cornbread with the familiar taste of a biscuit. Sweet potato adds a hint of sweetness to this favorite of mine, while herbs provide a savory sensation. Sweet potatoes, though they do contain a good amount of carbs, actually have the opposite effect of stabilizing blood sugar. These vibrant root veggies also contain anti-aging properties; antioxidants, antibacterial properties and a healthy dose of vitamin A. Studies have actually shown that eating brightly colored veggies on a daily basis can literally give a healthy tan-like glow to your skin! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

2 large carrots, chopped

1/2 tsp chili powder

1/4 tsp cayenne powder (or to taste)

1 tsp each of dried basil, oregano and parsley

salt + pepper (to taste)

1 tbs vegetarian worstcheshire sauce

2 medium blue potatoes (or red)

1/2 cup peas (you can use frozen or cook your own) 

1 cup lima beans (you can use frozen or cook your own) 

1 cup cooked green lentils

2 cups chopped tomatoes + juice

2 cups filtered water

1/3 cup sweet roasted garlic spread + more for topping (recipe below)

sweet potato corn biscuits (recipe below)

Instructions:

Cut and prepare the vegetables, cook the lentils and beans (if needed). Add 1/2 tbs oil to a large stock pot and heat over medium heat. Add the chopped onion and saute for about 1 minute, next, add in the carrot and continue to saute until the onion has turned translucent. Next, add in the chopped carrots and potatoes followed by all the herbs and spices. Continue to saute for about 3 - 4 more minutes, or until the carrots are beginning to soften. Now, add in the tomatoes, water and worchestire sauce. 

Bring the soup to a boil and then simmer over medium low for about 20 minutes. After the potatoes are fully cooked, add in all the beans, peas and 1/3 cup garlic spread, then continue to simmer for another 10 minutes. Finally taste your soup and adjust any seasonings to your liking. Enjoy topped with some sweet garlic spread and fresh corn biscuits!

Gluten Free, Vegan, Low Carb

Ingredients:

3 heads garlic (tops cut off for roasting)

salt + pepper

1 large onion, sliced

water (as needed)

Instructions:

Pre-heat the oven to 375F degrees. 
Wrap your garlic heads in tin foil and place them in the oven to roast. Add your onion slices to a tray and roast along with the garlic heads for about 45 - 50 minutes. 

Once the veggies are done, unwrap the garlic and quickly (without burning yourself) squeeze out the garlic cloves into a small bowl. Next, add the roasted onion and skinned garlic cloves to a blender along with the salt and pepper. Add about 1/4 cup water then blend until smooth. Season with more salt and pepper if needed. Eat on anything from toast to baked potatoes!

Gluten Free, Vegan

Ingredients:

1 2/3 cups GF oat flour (ground from rolled oats)

1 2/3 cup corn meal

1/3 cup almond meal

3 tbs arrowroot or corn starch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 cup cooked sweet potato puree*

2/3 cup almond milk + about 3 tbs

1/3 cup coconut oil (cool/ room temperature)*

1 tsp cinnamon

dried or fresh herbs (I used parsley, oregano, thyme and rosemary)

Instructions:

Pre- heat the oven to 450F degrees.

Add all the dry ingredients to a blender and gently pulse to combine. Next, add in the coconut oil and continue to pulse until the mixture resembles a sandy texture. Pour this mixture into a bowl and add in the rest of the wet ingredients. Mash the mixture together with your hands until it is fully incorporated (I felt the need to get dirty here). 

Now, plop the biscuits out on a parchment lined baking sheet about 2 inches apart, then shape them into circles using your hands (or you can use a biscuit cutter as your guide). Bake for 22 - 25 minutes, eat while warm with some fresh butter or jam! 

*If you like your biscuits more moist try adding about 2 - 4 extra tbs coconut oil.
*Pumpkin would be a great substitution for sweet potato! 

Post  by: Rebecca

               Featured Articles from FEM by mgid:

Hummus, has gotten very popular over the past few years, from classic garlic hummus, to spicy white bean hummus. Any bean can used in hummus, although chickpeas are my favorite! If you are skeptical about trying hummus because of its color or texture (like a certain friend of mine I will not mention) then I strongly suggest you try this recipe out! Hummus is a smooth dip with its own unique flavor, perfect for dipping those veggies in (instead of ranch). It is so versatile, you can practically change anything to your liking!

In this recipe I wanted to infuse that sweet garlic flavor without it being overpowering. Roasted garlic unlike raw garlic provides both of those elements. Roasting transforms garlic into a sweet and smooth delight, you could even eat it by itself! Garlic both cooked and raw contains some very important nutritional properties. Benefits of garlic include prevention of coronary artery decease, infections and several types of cancers. This powerful root additionally can help boost the metabolism and aid in weight loss! Chickpeas provide both creamy texture and a bit of nutrition. This versatile bean adds, fiber, digestive enzymes, antioxidants and also helps regulate insulin levels. Research also shows that eating more beans everyday can help lower cholesterol. Tahini, which some people have probably never heard about, is basically a seed butter make out of sesame seeds. In this recipe tahini provides a unique flavor, not to be omitted, although, it goes with pretty much anything (if you ask me), and is a perfect addition to salad dressings and dips. It traditionally comes form the middle east but has just recently become popular in the states. You can usually find it in the peanut butter isle. Lastly but not least, this nutritional spread has some benefits of its own. Tahini contains vitamins such as B1, B2, B3, B5, and B15. This wonder butter also helps the bodies immune and nervous system while also boosting the metabolism! 

Gluten Free, Vegan 

Ingredients:

2 cups cooked chickpeas

1/4 -1/3 cup tahini 

2 heads garlic

1 tsp sea salt (or more to taste)

pepper

1/2 tsp smoked paprika 

1/2 tsp cumin

juice of one lemon

about 1/3 cup filtered water

Instructions:

Pre-heat the oven to 375F degrees. Cut off the tops of the garlic heads and wrap them in foil. Roast the garlic for about 45 minutes to an hour, you want them to be fully roasted so they will be soft and sweet! 

Once the garlic is done, unwrap them and carefully (without burning yourself) squeeze the cloves out they should come out easily. Next add the chickpeas, roasted garlic cloves, tahini, salt, spices and lemon juice to a high speed blender or food processor. Blend/process until you get a very smooth puree. Add more water if needed to thin, and adjust the salt and pepper to taste. 

Scrape into a bowl and serve topped with olive oil along side some homemade crackers or carrots. Enjoy! 

                                                                                                                                                                          Post by: Rebecca

                Featured articles from FEM by mgid: 

This recipe started out as the throw together and eat type but after I tasted it I thought, "I have to write this down!" What a better way to celebrate national pumpkin day tomorrow than to make this simple dish that can serve as lunch or dinner? 

I just love paring herbs up with savory and sweet recipes. Herbs can create that hint of flavor you are looking for in savory dishes, or they can accompany sweet dishes to create a slight contrast in flavors. In this recipe, I pared sweet and creamy pumpkin with crunchy and savory chickpeas to create a completely different sensation of flavor!

Millet is a grain similar to quinoa in texture and appearance, it has a slightly nutty taste when toasted and is used in with many different types of dishes. Sage is one of my favorite herbs during the cooler months, it has a taste that is just hard to describe but defiantly cannot be mistaken. An old proverb states that "why should a man die, if he has sage in his garden?" since sage is known for its healing properties. Whenever I smell the relaxing sent of sage, it reminds me of thanksgiving when my mom makes her cornbread dressing and the air is filled with the sent of fresh herbs! Pumpkin might seem like a weird combination to include in this recipe but it really is recognized for it texture over flavor. Pumpkin provides a certain creaminess and subtle sweetness to this savory dish. Chickpeas add a crunchy texture that just takes this recipe over the top! 

Ingredients:

For the roasted chickpeas,

1 cup cooked chickpeas

2 tsp safflower oil

8 large fresh sage leaves (torn)

3 sprigs fresh thyme

4 sprigs fresh rosemary

1 tsp salt

2 tsp raw honey or agave 

For the millet,

1/2 cup dry millet (or grain of choice) 

2/3 cup pumpkin puree

1 tbs raw honey  or agave

¼ cup light coconut milk (from the can) 

Instructions:

Preheat oven to 350F degrees. Combine chickpeas with chopped herbs; 1 ½ thyme sprigs, two rosemary sprigs and four sage leaves. Add raw honey, salt, and oil, toss chickpeas to combine with seasonings. Roast chickpeas for about 30 minutes stirring after 10-20 minutes to prevent burning.

While chickpeas are cooking, add millet to a pot along with ¾ cup water. Bring to a boil, reduce to a simmer and cook until all liquid is adsorbed, adding pumpkin about half way through cooking time. Once all the water is gone, add in almond milk and raw honey, stir to combine.

To serve, spread ½ of the millet mixture on a plate and top with the crunchy roasted chickpeas. Garnish with fresh sage leaves and thyme.

*these crunchy chickpeas are a favorite snack of mine, they can be served on a salad, as an appetizer or as a side dish!