365 Project: Recipes 166-180


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

166. Pasta with Lemon Saffron Kale


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


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


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


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


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


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


Source: Juice

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

Rating: Liked

173. Whipped Cream


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


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


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


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


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


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


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


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 61-75


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:


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 


Source: Whole New You

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

Rating: Liked

63. Orange White Chocolate Cookies


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


Source: Nutritionist Meets Chef 

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

Rating: Pass

65. Creamy Hummus Pasta 


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


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 


Source: Cooking Classy 

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

Rating: Liked

68. Mexican Lasagna 


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 


Source: Supergolden Bakes 

Notes: Finally I dessert that I loved.

Rating: LOVED

70. Lavender Lemonade 


Source: Ritely 

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

Rating: Liked

71. Tumeric Lime Chickpeas 


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 


Source: Spicy Southern Kitchen

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

Rating: Liked

73. Balinese Green Bean Salad 


Source: Asian Inspirations 

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

Rating: Liked

74. Slow Cooker Pineapple Black Bean Rice 


Source: Real Life Dinner 

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

Rating: Liked

75. Kale and Lemongrass Protein Shake


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


365 Project: Recipes 31-45

Here’s the next round of 15 recipes I’ve tried along with my notes and ratings. 45 down and 320 to go.

31: Lemon Sole with Almonds and Thyme 


Source: 21 Day Sugar Detox 

Notes: This came out dry didn’t have a ton of flavor. I have a theory though that unless you’re able to get Dover Sole (which the market didn’t have that day) it’s probably better to stick with salmon or some other fish.

Rating: Okay

32. Herb Almond “Cheese” Spread 


Source: 21 Day Sugar Detox 

Notes: Faux cheese is probably what will prevent me from becoming vegan. I think meat substitutes are delicious and milk and egg substitutes are fine, but I’ve yet to find a cheese replacement that actually tastes like cheese.

Rating: Okay

33. Spaghetti Squash Pasta with Sage Cream Sauce


Source: Divialicious Recipes 

Notes: This was good, it’s really rich so you get full quickly. If I were to make this again I’d add some almonds for a little more protein.

Rating: Liked

34. Divine Vibration Smoothie


Source: The Plant Power Way 

Notes: I’ve had this cookbook for a couple of years. It’s vegan recipes and one of my favorite sources for juice and smoothie recipes. I always add protein powder which isn’t in the original recipes. This is a very floral shake as it has lavender and rosewater among the ingredients. That isn’t to everyone’s taste but I happen to love floral and herby flavored dishes and beverages.

Rating: LOVED

35.  Stuffed Mushrooms with Quail Eggs 


Source: Bite Delite 

Notes: Quail eggs were on sale so I decided to search for a recipe that called for them. They taste exactly like chicken eggs they’re just smaller. I made this as a little lunch for myself but they’d be a great and easy appetizer for a party.

Rating: Liked

36. Tofu “B”LT 


Source: Food.com 

Notes: I’ve been making vegan bacon for about a year now but this is the first time I could enjoy a BLT since acid reflux had prevented me from enjoying nightshades for a while. I made this with heirloom tomatoes, romaine, and vegan mayo.

Rating: LOVED

37. Black Bean Casserole 


Source: Simple Green Moms

Notes: I followed the recipe but if I were going to make this again I’d probably do half the rice and more beans.

Rating: Okay

38. Zucchini Pancakes 


Source: 21 Day Sugar Detox 

Notes: The recipe was correct in that it said these were crispy when you first cook them but if you refrigerate them they’ll get soft so you can use them as a bun substitute on a sandwich.

Rating: LOVED

39. Portobello “Burgers” 


Source: The Plant Power Way 

Notes: This was the easiest version of a portobello burger I’ve ever made. The balsamic vinegar gives it a great flavor. I served this with the leftover zucchini pancakes as a bun.

Rating: LOVED

40. Vegan Peanut Butter Cookies 


Source: The Plant Power Way 

Notes: This was the first time I baked using flaxseed as a substitute for eggs. This would have gotten a love rating except I didn’t like the addition of the dark chocolate it made the cookies too rich, but this was the best peanut butter batter ever. I’d like to try making a batch again without the chocolate and sea salt.

Rating: Liked

41. Seitan Stir Fry 


Source: Dinner Then Dessert 

Notes: I substituted chicken with seitan to make this vegetarian and it was amazing. I like seitan even more than tofu.

Rating: LOVED

42. Roast Plum Toast 


Source: The Green Blossom Kitchen 

Notes: I made this for friends who were staying with me when we needed a quick breakfast before they headed to the airport. It was easy and delicious. I bet this would taste amazing if the goat’s cheese was substituted with almond butter.

Rating: Liked

43. Roast pumpkin chickpea salad 


Source: An Original

Notes: I had an amazing chickpea salad at a restaurant and wanted to make one of my own. I tossed a can of chickpeas that had been washed and drained in pumpkin pie spices. I baked at 350 for an hour. I roasted some tomatoes and tossed those ingredients with lettuce, hearts of palm, and artichoke hearts. I love to experiment in the kitchen and I’ll go back and improve recipes. For this one, I’d substitute the roast tomatoes for sundried tomatoes and the hearts of palm for feta cheese. I made a balsamic vinegarette for the dressing.

Rating: Okay

44.Chocolate Cherry Chia Smoothie 


Source: The Plant Power Way 

Notes: Like the earlier smoothie from this cookbook I added protein powder to this. This also calls for apple juice which I substituted with extra water.

Rating: LOVED

45. Persimmon Ice “Cream” 


Source: Food 52

Notes: This was so easy and a great dessert that’s low in sugar. I substituted coconut milk for almond milk.

Rating: LOVED

365 Project: Recipes 1-15


If you follow my Instagram (and if you don’t you should) you’ll have noticed that I have been posting even, more food porn than usual. One of the challenges I set for myself this year is to cook more. I don’t just mean spend more time eating in and less time eating out, I want to try my hand at making things I never had before.  So my 365 challenge is for me to make 365 new (to me) dishes by the end of the year.

Now I don’t cook every day, but I do tend to make multiple recipes a few times a week to pack lunches for work and have some dinners ready for nights when I’m out late. I’ve had a lot of requests for specific recipes so I thought I would post them here throughout the year.

What do I cook and bake? Right now everything. At the moment I don’t have any dietary restrictions. You will notice that I rarely have a meat dish. I have gone back and forth for years between being omnivore, pescatarian, and vegetarian. I was meatless most of last year, but when my health issues hit their peak I was severely anemic. I wasn’t absorbing iron through food or through supplements.  I had to receive iron injections and I was advised to start eating meat again. So I have been, but it’s not my favorite. I don’t eat it frequently and I wouldn’t be surprised if I stop eating it again in the future provided my iron levels stay up. Sometimes I do crave meat, usually when I have my period and my iron is lower than normal and so in keeping with listening to my body, those are the times I’ll eat meat.

For the recipes, I’ve included photos, links to the instructions or cookbooks I used, any tips or substitutions, and my rating which is (LOVED, liked, okay, or pass).

1.  Rosemary and Salmon Cabbage 


Source: 21 Day Sugar Detox 

Notes: If you’re looking to reduce your sugar or eat more paleo style this is a great cookbook. I don’t really recommend it for vegetarians. Most of the recipes call for meat or fish.

Rating: Liked

2. Lemon Vanilla Meltaways 


Source: 21 Day Sugar Detox 

Notes: This is a low sugar recipe using coconut butter and coconut oil and that flavor overpowered the lemon and the vanilla for me.

Rating: Pass

3. Peanut Butter Cups 


Source: 21 Day Sugar Detox 

Notes: The actual recipe calls for seed or tree nut butter since peanut butter isn’t part of the detox. I wasn’t following the detox at the time so I used Peanut Butter and Co’s Smooth Operator. I recommend keeping these refrigerated as the coconut oil tends to separate when they get too warm.

Rating: Liked

4. Blistered Stuffed Jalapenos 


Source: I Breathe I’m Hungry

Notes: I made this sans the chicken. Make sure you get all the seeds out they are deadly spice bombs. The tops got a little too burnt. If I’d made this again I’d take them out a couple minutes earlier.

Rating: Okay

5. Carrot Ginger Millet Salad with Kale


Source: Love & Lemons

Notes: The recipe calls for any type of lettuce. I chose kale but if you want something a bit softer on the pallet I’d go with romaine or spinach.

Rating: Liked

6. Shrimp Scampi and Creamy Garlic Fettuccine 


Source: 21 Day Sugar Detox Cookbook

Notes: I don’t feel like I dried the zucchini well enough. The sauce was fairly watery but still tasty.

Rating: Liked

7. Rosemary Beet Chips 


Source: Minimalist Baker 

Notes: This was so easy and yummier than potato chips. I enjoyed these as a side dish with a veggie burger but these would also make a great snack on their own.

Rating: LOVED

8. Baked Eggplant Parmesan


Source: Martha Stewart

Notes: I omitted the breadcrumbs and it still was to die for.

Rating: LOVED

9.  Slow Cooker Leek and Potato Soup


Source: The Improving Cook 

Notes: I cooked overnight in the slow cooker. Instead of a blender, I used my Nutribullet to puree the ingredients. I often use my Nutribullet to chop or blend things. It is way less cleanup.

Rating: Liked

10. Berbere Chicken and Lentils 


Source: Feasting at Home

Notes: I was given some unique spices as a gift recently and wanted an excuse to try them. One of them was berbere spice so I used that instead of blending my own. I used French green lentils.  If you wanted to make this without meat the berbere spice would taste nice on cooked potatoes.

Rating:  Liked

11. Broccoli and Spaghetti Squash with Peanut Sauce 


Source: The Skinny Fork 

Notes: This was a great mid week lunch. I cooked the squash overnight in the slow cooker and I steamed the broccoli in the morning. This is my new favorite recipe for peanut sauce.

Rating: LOVED

12.Crispy Pappardelle


Source: Plenty 

Notes: This might be my new favorite cookbook! This dish was amazing. No need to sprinkle on any cheese it was perfect.

Rating: LOVED

12 Slow Cooker Ethiopian Cabbage 


Source: Slow Cooker Queen

Notes: This was very tasty. I served it with Injera flatbread.  For the flatbread recipe, it really does taste better if you let the dough sit. I enjoyed the leftovers more than the original night I made this. The dish would also be good on its own.

Rating: Liked

14. Chocolate-Covered Cherry Brownies 



Source: Happy Go Lucky

Notes: I didn’t realize till the first layer was in the oven that I didn’t have any powdered sugar for the second layer. If you’re ever in that pickle you can make your own by adding one tablespoon of corn starch for every cup of sugar and mixing it in a blender (or Nutribullet).

Rating: Liked


15.Buttermilk Eggplant 


Source: Plenty 

Notes: Did I mention how much I love this cookbook? Oh yeah, I did a few recipes ago. Seriously though I can’t wait to try more from this book. This recipe is suggested as a starter, but I found a serving to be satisfying enough for a meal.

Rating: LOVED