356 Project: Resources

Thank you for those who were following my challenge of 365 recipes in a year. You can see all of the recipes and links to them in my 365 posts. I wanted to give an easy guide to cookbooks, blogs, and websites that I tried this year. I’ve included them here along with the specific recipes I tried. The original recipes I came up with are throughout the previous posts for this project.

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Cookbooks 

21 Day Sugar Detox

  • Broccoli and Bacon Salad
  • Herb Almond Spread
  • Lemon Sole with Almonds and Thyme
  • Lemon Vanilla Meltaways
  • Peanut Butter Cups
  • Rosemary and Salmon Cabbage
  • Zucchini Pancakes

21 Day Sugar Detox Cookbook

  • Apple Ginger Green Smoothie
  • Braised Balsamic Cabbage
  • Pumpkin Spice Smoothie
  • Shrimp Scampi and Creamy Garlic Fettuccini

Aim True

  • Apricot Quinoa Salad
  • Apricot Vinegarette
  • Cherry Coconut Sorbet
  • Coconut Creamed Spinach
  • Great Green Monster Smoothie
  • Strawberry Daiquiri Smoothie

Audrey at Home

  • Aglio Olio e Peperoncino

Autoimmune Paleo Cookbook

  • Apple and Date Cookies
  • Avacado Caeser Salad
  • Balsamic Beef Stew
  • Beef and Butternut Squash Stew
  • Blueberry Banana Smoothie
  • Burger with Portobello Bun
  • Butternut Squash Bake
  • Cherry BBQ Sauce
  • Chicken Sage Sausage Patties
  • Cinnamon Sage Steak
  • Curried Cauliflower
  • Cranberry Apple Crumble
  • Dry Rub Herb Steak
  • Garlic Beef and Broccoli
  • Garlic Chicken Livers
  • Ginger Apple Cider Vinigarette
  • Hearty Vegetable Soup
  • Herb Roast Chicken
  • Lamb Meatballs and Garlic Spinach
  • Macaroons
  • Mango Dream Smoothie
  • Marinated Salmon
  • Pear and Fig Spice Cookies
  • Pineapple Dream Smoothie
  • Raspberry Dream Smoothie
  • Rosemary Carrots and Parsnips
  • Salmon Salad
  • Sauteed Market Greens
  • Sea Salt and Kale Chips
  • Sweet Potato Fries with Garlic Sauce

Autoimmune Wellness Handbook 

  • Butternut Squash Bake
  • Lemon Pie Date Balls
  • Rosemary Pate

Cooking Price Wise 

  • Beef Burgundy

Eat Pretty

  • Broiled Citrus Salad
  • Lemon Beauty Smoothie

East Yourself Calm 

  • Quinoa Porridge

The Fashionable Cocktail

  • Debutante Cocktail
  • French 75

French Market Cookbook

  • Beet Soup with Pumpkin Seed Pesto
  • Green Bean and Red Rice Salad

Gone with the Gin 

  • Invasion of the Toddy Snatchers
  • Sloppy in Seatle
  • Wait Until Dark and Stormy

Juice

  • Almond Buttercup Smoothie
  • Almond Chia Smoothie
  • Carrot Bread
  • Cauliflower Rice Tabbouleh
  • Chocolate Date Shake
  • Citrus 1
  • Citrus 2
  • Citrus 11
  • Detox Salad
  • Greens 3
  • Greens 5
  • Greens 7
  • Greens 11
  • Greens 14
  • Lentil Dal
  • Lime in Coconut
  • Peaches and Cinnamon Smoothie
  • Roots 2
  • Roots 3

The Little Big Book of Fruits and Vegetables

  • Apple Jimcha Slaw
  • Broiled Grapefruit
  • Chicken with Blackberry Hoisin Sauce
  • Corn and Barley Chile Rellenos
  • Endive Boats
  • Mini Blackberry Tarts
  • Orange Blossom Salad
  • Salmon with Blueberry Balsamic Sauce
  • Shrimp Tequila Lime Tacos

Love & Lemons

  • Carrot Ginger Millet Salad
  • Hazelnut Butter
  • Strawberry Chia Jam

My Kitchen Year

  • Spaghetti Bolognese

One Good Dish

  • Eggplant Cutlets

The Plantpower Way

  • Chocolate Cherry Chia Smoothie
  • Divine Vibration Smoothie
  • Peanut Butter Salted Chocolate Cookies
  • Portabello Mushroom Burger

Plenty

  • Asparagus Mimosa
  • Black Pepper Tofu
  • Buttermilk Eggplant
  • Crispy Parpadelle
  • Eggplant Mango Soba Noodles
  • Eggplant and Mushroom Meatballs
  • Mushroom Parcels
  • Pistachio Orange Blossom Salad
  • Puy Lentil Galettes
  • Roasted Pepper Salad
  • Smoked Eggplant Tahini
  • Tomato Party
  • Zucchini Hazelnut Salad

Silk Road Vegetarian

  • Vegan Chopped Liver

Simple French Paleo

  • Honey Carrot Soup
  • Honey Lavender Peaches
  • Seared Scallops with Persillade

Vintage Tea Party Treasury

  • Earl Grey Truffles

Whole New You

  • Ginger Lime Roast Carrots

Blogs & Websites

40 Aprons

  • Whole 30 Sweet Potato Apple Breakfast Bake

Adore Foods

  • Strawberry Poppyseed Madalines

Adventures in the Kitchen

  • Broiled Ceaser Salad

Aggie’s Kitchen

  • Strawberry, Grapefruit, and Ginger Smoothie

Alaska from Scratch

  • Huevos Rancheros Casserole

Asian Inspirations

  • Balinese Green Bean Salad

Autoimmune Wellness 

  • Cherry Carob Cookies
  • Mini Carob Shells with Cranberry Fig Ice Cream
  • Stonefruit and Black Tea Smoothie

Babble

  • Strawberry Chia Pudding

Bakeaholic Mama

  • Maple Roasted Parsnips

Beyond the Bite

  • Paleo Pumpkin Sausage Soup

Bite Delite

  • Stuffed Mushrooms with Quail Eggs

Bittersweet Blog

  • White As Springtime Snow

Blue Apron

  • Falafel Salad with Sweet Potatoes
  • Ice Box Cake
  • Lemon Pasta
  • Radish Salad
  • Salmon and Apple Farro
  • Whipped Cream

Bon Appetit

  • Strawberry Rhubarb Salad with Mint and Hazelnuts

Center Cut Chef 

  • Baked Sweet Potato Fries

Chelsea’s Messy Apron 

  • Turkey & Cranberry Salad

The Chunky Chef 

  • White Chocolate Macadamia Nut Cookies

Ciao Florinia

  • Healthy Garlic Scallops

Closet Cooking

  • Trout Almondine

Cooking Classy

  • Pesto Salmon with Italian Veggies

Cooking Light

  • Garlicky Kale, Sausage, and Tomato Pasta

Cooking with Books

  • Peach Lavender Honey Smoothie

Cookstr

  • Eggs in a Nest

Cute Fetti 

  • Butternut Squash Fries

Daily Om

  • Avocado Protein Pudding
  • Cauliflower and Egg Crust Pizza
  • Cinnamon Macha Chia Pudding
  • Goddess Salad
  • Loaded Baked Sweet Potato
  • Protein Brownies
  • Pumpkin Pie in a Jar
  • Slow Cooker Enchilada Bowl
  • Slow Cooker Millet
  • Smoked Salmon Sushi with Cauliflower Rice
  • Tempeh Stir Fry
  • Vegan Cauliflower Mac & Cheese
  • Vegan Chocolate

Delish

  • Cauliflower Stuffing

Dinner Then Dessert

  • Panda Express Mushroom Chicken

Divalicious

  • Parmesan & Sage Baked Butternut Squash

D.M.R.

  • Lemon Thyme Bars

Eat the Gains

  • Rosemary Roasted Radishes

The Enchanted Cook

  • Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

Everyday Jenny

  • Shredded Chicken & Rice Stuffed Peppers

Exploregram

  • Minty Spirulina Smoothie Bowl

Feasting at Home

  • Berbere Chicken with Ethiopian Lentils

Fed & Fueled 

  • Sweet and Sticky Orange Ginger Wings

Fit Slow Cooker Queen

  • Slow Cooker Ethiopian Cabbage

Food 52

  • Dutch Oven Popcorn
  • Persimmon Ice Cream

Food and Wine

  • Clove and Cider Glazed Ham

Foodie Fiasco

  • Healthy Mexican Lasagna

Genius Kitchen

  • Vegan Bacon

Gimme Delicious Food

  • Broccoli Crust Pizza

A Girl Worth Saving

  • AIP Pumpkin Mug Cake

The Grant Life

  • White Chocolate Sauce

Greatist

  • Sundried Tomato Pesto

The Green Blossom

  • Roast Plum Toast

Family Circle

  • Greek Salad with Cumin Chicken

The Frugal Foodie Mama

  • 3 Ingredient Crock Pot Beef Tacos

Happy Go Lucky

  • Chocolate Covered Cherry Brownies

Happy Hearted Kitchen 

  • Roasted Carrot Soup with Parsnips and Apple

Healthy Spirit Body

  • Flourless Sweet Potato Brownie

Hiliah Cooking

  • Horseradish Mashed Potatoes

Huge in Japan

  • Parpadell with Butter Sauce

I Breathe I’m Hungry 

  • Chicken Stuffed Jalapeno Poppers

The Improving Cook

  • Slow Cooker Leek and Potato Soup

James O 

  • Black Yukon Sucker Punch

Jessica Gavin 

  • Spiced Chai Tea Latte Popsicles

Jo Cooks 

  • Chicken Enchilada Casserole

Kelley and Cricket

  • Crazy Good Peanut Noodles

Kitchn

  • Oven Poached Eggs

Landeelu

  • Orange White Chocolate Chip Cookies

Laura Hames Franklin

  • Breakfast Steamer Basket

Lavender & Lemonade

  • French Madeleines

Lifeway

  • Mango Tumeric Smoothie

Living Well Kitchen

  • Sweet Potato Bisque

The Magical Slow Cooker

  • Slow Cooker Acorn Squash

Martha Stewart 

  • Baked Eggplant Parmesan

Mel’s Kitchen

  • Cherry Tomato Caprese Salad

Minimalist Baker

  • Baked Rosemary Beet Chips
  • General Tso’s Tofu Stir Fry

Miss Frugal Mommy

  • Healthy Buffalo Cauliflower Bites

My Magic Recipe

  • Maple Poached Pears

My Plant Based Family

  • Slow Cooker  Spaghetti Squash

My Recipes 

  • Flageolet Beans with Rosemary and Thyme
  • Roasted Asparagus and Baby Artichokes

Natasha’s Kitchen

  • Crockpot BBQ Chicken

Nellie Bellie

  • Chocolate Cake

Not Enough Cinnamon 

  • Chocolate Covered Banana and Peanut Butter Bites
  • Paleo Bounty Bars

Nutritionist Meets Chef

  • Orange Mango Tumeric Shake

Oh She Glows

  • Summer Glow Buddha Bowl

Paleo Grubs 

  • Coconut Shrimp

Passionately Raw

  • Hawaiian Breeze Smoothie

Pinch of Yum 

  • Creamy Cauliflower Sauce

Pocket Change Gourmet

  • Garlic Rosemary Roasted Potatoes

Primavera Kitchen

  • Asparagus Sweet Potato Chicken Skillet
  • Shrimp and Sweet Potato Skillet

Pulse Pledge

  • Tumeric Lime Chickpeas

Rancho Gordo

  • Cranberry Bean and Cabbage Soup

Real Everything 

  • Crispy Orange Pork
  • Garlic & Herb Perfect Pork Chops

Real Life Dinner 

  • Slow Cooker Pineapple Salsa Chicken

Real Simple

  • Cheeseburger Quesadillas

Recapo

  • Kapha Smoothie

The Recipe Critic

  • Grilled Honey Lime Cilantro Chicken

Reel Fancy Dinners

  • Horne Brothers Sandwich
  • Leeland Palmer

Ritely

  • Lavender Lemonade

Sally’s Baking Addiction

  • 20 Minute Honey Garlic Shrimp

San Antonio Magazine

  • Cilantro Lime Shrimp Salad

Savory Lotus

  • Caramel Apple Parfaits

Savory Nothings

  • Slow Cooker Italian Sausage Pasta Sauce

Savory Spin

  • Beet Pizza with Dip & Veggies

She Likes Food

  • Baked Black Bean and Sweet Potato Tacos

The Skinny Fork

  • Crock Pot Spaghetti Squash Thai Noodle Bowl

Simple Green Moms

  • Healthy Black Bean Casserole

Spicy Southern Kitchen 

  • Honey Bourbon Steak Tips

Subbu’s Kitchen

  • Mutter Paneer

This Savory Vegan 

  • Creamy Hummus Pasta

Supergolden Bakes

  • Vegan Espresso Martini Chocolate Mousse

Sweetpeas and Saffron 

  • Anti-Inflammatory Broccoli, Ginger, and Tumeric Soup

Tastes Lovely

  • Paleo Strawberry Poppyseed Dressing

Tasting Room

  • Oysters with Pomegranate Mignonette Sauce

Unbound Wellness

  • Hot Carob
  • No Bake Cookie Dough Bites

Unicorns in the Kitchen

  • Persian Saffrom Milkshake

Vegan Richa

  • Baked Lentil Split Pea Falafel Bowl with Tahini Dressing
  • Ethiopian Chickpea Berbere Pizza

Vegetarian Ventures 

  • Smoky Pumpkin & Black Sesame Seed Hummus

Weight Watchers

  • Chocolate and Pear Quesadilla

Well and Good 

  • Sunchoke and Asparagus Salad

The Wholesome Dish

  • Salt & Vinegar Zucchini Chips

The Yummy Life

  • Snow Pea, Grapefruit, & Orange Salad

365 Project: Recipes 346-365

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Just in time for the end of the year. Here are the final recipes from my 365 challenge.

346. Lemon Dijon Slaw

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Source: Original

Notes: I mixed shredded cabbage with a tablespoon of lemon juice, a tablespoon of apple cider vinegar, and three parts dijon to one part vegan mayo.

Rating: LOVED

347. Huevos Rancheros Casserole

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Source: Alaska from Scratch 

Notes: This versatile dish can be served for breakfast or dinner.

Rating: Liked

348. Navy Bean Soup

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Source: My Recipes

Notes: I substituted Navy beans for Flageolet beans.

Rating: Liked

349. Wait Until Dark and Stormy

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Source: Gone with the Gin 

Notes: This book has twists on classic cocktails that are all movie themed.

Rating: LOVED

350. Herb Egg Wrap

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Source: Original

Notes: This was an egg, mozzarella, mushrooms, and kale and tucked in a brown rice wrap.

Rating: Liked

351. Cider and Clove Ham

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Source: Food and Wine

Notes: I used the leftovers for sandwiches.

Rating: Liked

352. Pink Lemon Drop Martini

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Source: Original

Notes: This was 1 oz citrus vodka, 1 oz lemon liquor, 1/2 oz of vermouth, and topped with pink lemonade.

Rating: LOVED

353. Dinomint Smoothie

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Source: Original

Notes: This smoothie was dinosaur kale, spirulina, mint, and pineapple blended with protein powder and coconut milk.

Rating: Liked

354. Invasion of the Toddy Snatchers

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Source: Gone with the Gin 

Notes: This was a variation of a Hot Toddy.

Rating: LOVED

355. Steamed Balsamic Breakfast

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Source: Original

Notes: I’ve been playing around with different ways to poach eggs and the steamer basket is my favorite. I also steamed kale and mushrooms and drizzled with balsamic vinegar.

Rating: Liked

356. “Peanut Noodles”

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Source: Kelley and Cricket

Notes: This is a paleo version of one of my favorite Asian dishes.

Rating: LOVED

357. Sloopy in Seatle

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Source: Gone with the Gin 

Notes: This is an espresso cocktail. It wasn’t as good as an Irish Coffee.

Rating: Okay

358. Almond Butter Chocolate Chip Cookies

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Source: Original

Notes: Gluten-free baking is always trial and error. This was error. These came out way too thin and burned as a result.

Notes: Pass

359. Chocolate Clementine Shake

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Source: Original

Notes: This was two clementines, chocolate protein powder, kale, and filtered water.

Notes: Liked

360. Garlic and Herb Ghee Steak

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Source: Original

Notes: I melted ghee and garlic in a pan then cooked a steak with parsley and tarragon.

Rating: Liked

361. Sweet and Tangy Chicken Salad

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Source: Original

Notes: I mixed vegan mayo, dijon, siracha, and horseradish and tossed with chicken and dried cranberry.

Rating: LOVED

362. Palacsinta

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Source: Original

Notes: I adapted my grandmother’s recipe to make this gluten-free. I used rice flour and date sugar in place of white flour and processed sugar. This is like making pancakes or crepes but so much lighter. My grandma recommends letting the dough sit for a couple of hours and adding a cup of seltzer before putting the batter in the pan. You can fill them with meat, Nutella, or your favorite fillings. I do what my grandma did which was fill some with cottage cheese and some with jam.

Rating: LOVED

363. Asparagus Skillet

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Source: Primavera Kitchen

Notes: This was an easy low carb dinner.

Rating: LOVED

364. Green Bean and Quinoa Salad

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Source: French Market Cookbook

Notes: I substituted quinoa in place of red rice.

Rating: LOVED

365.Coconut Curry

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Source: Orginal

Notes: I sauteed chicken and cauliflower in coconut oil. When cooked through I added 1 tsp of cumin, 1 tsp of coriander, 1 tsp of curry powder, 1/2 tsp of cloves, tarragon and a can of reduced fat coconut milk. I let it boil and covered and reduced to a simmer for 10 minutes. I added 2 tsp of tapioca starch to thicken the sauce.

Rating: LOVED

365 Project: Recipes 271-285

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271. Cherry BBQ Sauce

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Source: Autoimmune Paleo Cookbook

Notes: I was skeptical making BBQ sauce out of cherries instead of tomatoes but the onions add to the smokiness and this was quite tasty.

Rating: Liked

272. Slow Cooker Pulled Chicken

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Source: Natasha’s Kitchen 

Notes: I used the cherry BBQ sauce I made with this recipe.

Rating: Liked

273. Rosemary Carrots and Parsnips

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Source: Autoimmune Paleo Cookbook

Notes: I found that the parsnips cooked a lot faster than the carrots and wished that I had made them in separate batches.

Rating: Okay

274. Carmel Apple Parfait

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Source: Savory Lotus

Notes: This was an easy and healthy dessert.

Rating: LOVED

275. Ginger Cucumber Salad

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Source: Original

Notes: I made a vinaigrette with ginger, white wine vinegar, olive oil, and salt.

Rating: Liked

276. Zucchini Chips

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Source: The Wholesome Dish 

Notes: I used baby zucchinis so they got even crispier.

Rating: Liked

277. Shrimp Salad with Basil-Lime Vinaigrette

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Source: Original

Notes: I served shrimp, pineapple, and mango on a bed of arugula. The vinaigrette was avocado oil, white wine vinegar, basil, and lime juice.

Rating: Liked

278. Carob Shake

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Source: Original

Notes: I made this shake with coconut milk, banana, and carob powder.

Rating: Liked

279. Apple Cinnamon Pork Chops

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Source: Original

Notes: I sauteed apples in a pan of coconut oil and served on top of a pork chop I pan cooked after rubbing in cinnamon and salt.

Rating: Liked

280. Apple Broccoli Rice

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Source: Original

Notes: I lightly sauteed riced broccoli, apples, and celery.

Rating: Liked

281. Carob Cherry Cookies

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Source: Auto Immune Wellness 

Notes: These cookies don’t keep well. I ended up throwing out the rest of the batch the next day because they tasted funny.

Rating: Okay

282. Maple Parsnip Fries

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Source: Bakeaholic Mama

Notes: These were out of this world. A nice alternative to sweet potato fries when you want a different taste.

Rating: LOVED

283. Garlic and Herb Pork Chops

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Source: Real Everything 

Notes: This was more savory than the previous pork chop recipe I made.

Rating: Liked

284. Homemade Mounds Bars

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Source: Not Enough Cinnamon 

Notes: I liked these better than Mounds bars. They are rich so one is satisfying.

Rating: LOVED

285. Coconut Shrimp

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Source: Paleo Grubs

Notes: I served this with broccoli rice.

Rating: LOVED

365 Project: Recipes 211-225

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The other day I wrote about how I recently started the Autoimmune Paleo Program. The majority of recipes I post in this batch of 15 were made prior to my starting that. I always cook faster than I post.

211. Zesty Tomato and Olive Sauce

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Source: Original

Notes: I sauteed garlic, basil, and yellow grape tomatoes in a tablespoon of olive oil. Then I added 6 oz of quartered black olives, a can of crushed tomatoes, and a small can of tomato paste and simmered.

Rating: LOVED

212. Eggplant and Mushroom “Meatballs”

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Source: Plenty

Notes: I used quinoa instead of millet. Cooking whole grains can take up a lot of time so I typically prepare one grain in a slow cooker over the weekend, refrigerate the leftovers, and use them in other recipes during the next few days.

Rating: LOVED

213. French 75

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Source: The Fashionable Cocktail

Notes: My sister bought me this book for the holidays a few years ago. It is a great mix of simple and elaborate cocktails.

Rating: Liked

214. Digestives

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Source:

Notes: This recipe said you could use a sweetener or milk. I used stevia. These cookies tasted good but they weren’t crisp like a traditional digestive. I would try using milk next time or perhaps baking them a bit longer.

Rating: Liked

215: Fig Salad with Pomegranate Dressing

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Source: Original

Notes: This was a lovely salad to kick off fall with. It was figs, arugula, plum, and goat’s cheese.  The dressing was olive oil, pomegranate vinegar, dijon mustard, salt, and pepper.

Rating: LOVED

216. Egg in the Hole

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Source: Original

Notes: This is one of my favorite comfort foods but I’d never attempted to make it before. I buttered Ezikel bread and cut a hole through one slice. I but a whole egg and spinach in the hole and cooked in a frying pan like you would a grilled cheese sandwich.

Rating: Liked

217. Eggplant Salad

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Source: One Good Dish

Notes: I added these cutlets to an arugula salad with goat’s cheese. They didn’t get as crispy as I had hoped.

Rating: Okay

218. Eggplant Mango Udon Noodles

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Source: Plenty

Notes: Loved these flavors. I used udon noodles instead of soba noodles.

Rating: Liked

219. Mango Dream Smoothie

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Source: Autoimmune Paleo Cookbook

Notes: I also added some spirulina to this.

Rating: LOVED

220. Vanilla Chai Latte

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Source: Original

Notes: I made chai tea with some vanilla bean and heated coconut milk. I have since learned that traditional chai tea isn’t on autoimmune paleo because of the seeds in the spices so I’ve started making an earl grey latte instead.

Rating: Liked

221. Garlic Beef and Broccoli

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Source: The Autoimmune Paleo Cookbook

Notes: It had been ages since I had cooked red meat. This was a nice alternative to Chinese takeout.

Rating: Liked

222. Dill Shrimp Salad

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Source: Original

Notes: I made lemon dill vinegarette and tossed with cooked shrimp and lettuce.

Rating: Liked

223. Turkey Sage Sausage Patties

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Source: The Autoimmune Paleo Cookbook

Notes: The recipe called for ground chicken but my butcher only had turkey so I used that which does tend to get a little drier than other meats.

Rating: Liked

224. Sunchoke Salad

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Source: Original

Notes: I roasted sliced sunchokes in the oven and served in a spinach salad with fresh peaches and apricot dressing.

Rating: LOVED

225. Pear and Fig Spice Cookies

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Source: The Autoimmune Paleo Cookbook

Notes: There are some variations suggested in the recipe. I tried a slightly different version later but preferred this one.

Rating: LOVED

 

 

365 Project: Recipes 166-180

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Kicking off the week with another batch of 15 recipes. Enjoy!

166. Pasta with Lemon Saffron Kale

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Source: Orginal

Notes: File this under another under 15 minutes from start to plate wonder. Cook the noodles of your choice according to the directions on its package.  In the meantime saute some kale in grapeseed oil and once it starts wilting add the juice from a lemon and some strands of saffron and mix till the ends of the kale blacken a little. Drain the pasta and put it back into the still warm pasta bowl. Add the kale mixture and toss in some parmesan before mixing. I throw some red pepper flakes to the top.

Rating: LOVED

167. Tropical Mocktail

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Source: Orginal

Notes: This was sparkling water, coconut, and pineapple. If you wanted to make it a grown up cocktail I’d recommend adding vodka or rum.

Rating: Liked

168. Chicken Casserole with Cauliflower Rice

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Source: Orginal

Notes: This is a throwback to the various chicken casseroles, my mom made when I was a kid. I wanted to make a low carb version so I mixed a cup of cauliflower rice and cream of mushroom soup in a 9X13 pan. I threw in some carrots and snow peas and boneless chicken thighs that I had coated in paprika and pepper. I baked at 400F for 45 minutes.

Rating: Liked

169. Amaretto Shake

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Source: Original

Notes: I’ve done other variations of cherry protein shakes and this has been my favorite to date. I did 1/4 a cup of fresh cherries, 1/2 teaspoon of almond extract, almond milk, and chocolate protein powder.

Rating: LOVED

170. Garlic Tahini Dressing

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Source: Vegan Richa

Notes: If you want this dressing thinner you can add more liquid. I liked the chunkier texture though.

Rating: Liked

171. Ethiopian Berbere Chickpea Pizza

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Source: Vegan Richa 

Rating: I used the tahini sauce I made with this recipe. I didn’t make the crust from scratch. I used Trader Joe’s whole wheat pizza dough.

Rating: LOVED

172. Citrus 11

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Source: Juice

Notes: The berries in this were a nice compliment to the citrus.

Rating: Liked

173. Whipped Cream

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Source: Blue Apron 

Notes: This was another case of someone giving me their Blue Apron box. I didn’t really want to make any of the dinner recipes that were in that week’s box so I recycled the ingredients into other recipes I made. Blue Apron has started including cards with dessert recipes now so I did take a stab at that. Homemade whipped cream knocks store bought varieties out of the park.

Rating: LOVED

174. Ice Box Cake

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Source: Blue Apron

Notes: This was easy. You just need time to let it chill overnight. This is a great dessert to serve at a summer dinner party.

Rating: Liked

175. Lemon Thyme Bars

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Source: D. M. R. Fine Foods 

Notes: I could have eaten the whole pan so it’s a good thing I took these to the office to share.

Rating: LOVED

176. Apple Ginger Protein Shake

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Source: Original

Notes: This was a Granny Smith apple, spinach, celery, a teaspoon of ground ginger, a scoop of plant protein powder, and water.

Rating: LOVED

177. Snow Pea and Citrus Salad

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Source: The Yummy Life 

Notes: This was easy to make in the morning and take to work. Perfect for a hot summer day.

Rating: LOVED

178. Sriracha Egg White Salad

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Source: Original

Notes: This was two hard boiled egg whites mixed with a tablespoon of vegan mayo, two tablespoons of dijon mustard, and a teaspoon of sriracha. I served it on Ezekial bread with watercress.

Rating: Liked

179. Zoodles with Homemade Pesto

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Source: Original

Notes: This was another quick to make in the morning and take to work for lunch recipe. I spiraled a zucchini into noodles and cooked them in boiling water for about five minutes and then drained them. In a separate saute pan I toasted pine nuts in a tablespoon of olive oil and two tablespoons of basil. I tossed them into the drained zoodles and added sun dried tomatoes and goat cheese.

180. Super Human Breakfast

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Source: Laura Hames Franklin

Notes: My yoga teacher told me about Laura’s Super Human Breakfast challenge and how she was enjoying it so I thought I would give this try.

Rating: Liked.

 

365 Project: Recipes 76-90

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I’ve been negligent about posting the most recent batch of 15 recipes completed. Here they are.

76. Vegan Chopped “Liver”

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Source: Silk Road Vegetarian 

Notes: While the texture isn’t the same as my uncle’s traditional chopped liver the flavor is surprisingly similar. Instead of liver and eggs, this recipe uses zucchini and toasted in walnuts.

Rating: Liked

77. Strawberry Poppyseed Dressing

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Source: Tastes Lovely 

Notes: I stopped buying packaged salad dressing years ago. Making your own salad dressing is easy, less expensive, and healthier. This was a perfect dressing for early spring salads.

Rating: Liked

78. Strawberry Pecan Salad

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Source: Original

Notes: During the winter I fill up on soups and hearty dishes. Once spring hits I crave greens. This was a bed of baby spinach topped with brie, raw pecans, and strawberries.

Rating: LOVED

79. Roasted Beets and Balsamic Carrots

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Source: Original

Notes: I made this for Passover as an appetizer. I roasted the beets with a little Rosemary at 375 for about 45 minutes. I put the carrots in on a sheet drizzled with balsamic vinegar and olive oil. I put them in about fifteen minutes after the beets because the carrots cook a bit faster.

Rating: Liked

80. Roasted Asparagus and Baby Artichokes

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Source: Cooking Light via My Recipes 

Notes: I also made this for Passover. This was a side dish for the main meal and was delicious.

Rating: Liked

81. Asparagus Mimosa

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Source: Plenty

Notes: This is a yummy way to have spring veggies for breakfast.

Rating: Liked

82. Pistachio Orange Blossom Salad

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Source: Plenty

Notes: I couldn’t find good watercress so I used mustard greens instead. They are both stronger greens with a more peppery flavor so I often substitute them for one another.

Rating: Okay

83. Chocolate Covered Strawberries

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Source: Original

Notes: This was so easy just melt good bittersweet chocolate on the stove and dip the strawberries. Place them on parchment paper to let them harden. We learned the hard way that white chocolate and milk chocolate cook doesn’t melt evenly without burning so if you want to use those types of chocolate make sure you use a double boiler.

Rating: LOVED

84. Spring Veggie Hash

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Source: Original

Notes: This was inspired by a dish I had at a restaurant. I served an over easy egg on top of roasted potatoes, fresh peas, and asparagus.

Rating: LOVED

85. Rosemary Potatoes

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Source: Pocket Change Gourmet 

Notes: Easy Peasy!

Rating: Liked

86. Strawberry Rhubarb Salad

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Source: Bon Appetit 

Notes: Strawberry and Rhubarb are one of my favorite spring combos and this salad was a great way to spice up a brown bag lunch.

Rating: LOVED

87. Bavarian Deviled Eggs

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Source: Original

Notes: I mixed dijon mustard and vegan mayo with the egg yokes and topped them off with Caraway Saurkraught from Hawthorn Valley Farm.

Rating: Liked

88. Coconut Cardamom Seitan and Veggies

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Source: Orignal

Notes: I cooked seitan on the stove top in Calcutta Kitchen’s Bengali Coconut Cardamom Simmer Sauce.Once the seitan started to cook I added spinach and snow peas to the saute pan and served them over cauliflower rice.

Rating: Liked

89. Strawberry Rhubarb Pocket Pie

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Source: Original

Notes: I took strawberries and the leftover rhubarb in sugar and lemon from the salad above and wrapped them in puff pastry. You can make four, four-inch pies from one sheet. Next time I’d paint the puff pastry in egg so it would get more golden when it bakes. Make sure to cut vents in the puff pastry so the pies don’t explode.

Rating: Liked

90. Puy Lentil Galettes

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Source Plenty

Notes: I used labneh instead of greek yogurt for the sauce.

Rating: LOVED

365 Project: Recipes 61-75

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Here are the latest 15 recipes. Less than 300 to go. It finally feels like I’m making a dent.

61. Greek Salad with Cumin Seitan:

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Source: Family Circle Magazine

Notes: This recipe calls for chicken but I replaced it with seitan. Seitan is a great substitute for poultry if you want to make a recipe vegetarian or vegan.

Rating: LOVED

62. Ginger Lime Roast Carrots 

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Source: Whole New You

Notes: This can be served as a snack or a side dish.

Rating: Liked

63. Orange White Chocolate Cookies

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Source: Landeelu 

Notes: This was one of my favorite cookies as a kid. You’ll notice that I haven’t been rating the baking recipes as high as the savory dishes. That’s because I’ve been attempting to make them semi-healthy. Replacing butter with apple sauce works for me taste wise but replacing all purpose flour with alternatives hasn’t worked well for me unless the original recipe was written using a flour substitute. The lesson is when I do bake I should use the less healthy ingredients.

Rating: Okay

64. Orange Tumeric Protein Shake

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Source: Nutritionist Meets Chef 

Notes: This may be healthy but tasty it was not.

Rating: Pass

65. Creamy Hummus Pasta 

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Source: The Savory Vegan

Notes: For pasta recipes, I’ve replaced white flour pasta with Explore Cusine brand pasta. They are high protein and low carb which are great for people who are trying to get more protein from plant sources. They are also gluten free and tasty.

Rating: LOVED

66. Sundried Tomato Pesto

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Source: Greatest

Notes: This source has multiple variations on classic pesto. I liked this because the sundried tomatoes gave it a lighter flavor.

Rating: Liked

67.  Baked Salmon with Pesto 

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Source: Cooking Classy 

Notes: I love that this was so easy to make and to clean up.

Rating: Liked

68. Mexican Lasagna 

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Source: Foodie Fiasco 

Notes: This was yummy. Carb smart tortillas make this dish semi-healthy. I used a mix of seitan and tofu for the protein.

Rating: LOVED

69. Espresso Chocolate Mousse 

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Source: Supergolden Bakes 

Notes: Finally I dessert that I loved.

Rating: LOVED

70. Lavender Lemonade 

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Source: Ritely 

Notes: I have since made this without the honey as a type of spa water.

Rating: Liked

71. Tumeric Lime Chickpeas 

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Source: Pulse Pledge 

Notes: I’m excited to try some of the other varieties of this dish.

Rating: Liked

72. Beef Tips in Honey Bourbon Sauce 

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Source: Spicy Southern Kitchen

Notes: I used seitan instead of beef to make it vegetarian.

Rating: Liked

73. Balinese Green Bean Salad 

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Source: Asian Inspirations 

Notes: This has a nice sweet and spicy kick to it.

Rating: Liked

74. Slow Cooker Pineapple Black Bean Rice 

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Source: Real Life Dinner 

Notes: Once again I used seitan to replace the chicken.

Rating: Liked

75. Kale and Lemongrass Protein Shake

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Source: Original

Notes: I used Plant Fusion natural protein powder, two celery stalks, 1/2 a cup of pineapple, a kale leaf, a tablespoon of lemongrass, and a tablespoon of hemp seeds

Rating: LOVED