Blog | Recipes

Apple Crumble

March 23, 2020
Apple Crumble

I love everything about warm baked apples with cinnamon. For me, that’s one of the most comforting types of desserts. Don’t get me wrong, I’m still very much so a chocolate lover. But how can you say no to a warm apple crumble?

I’ve made many crumbles before, but with other fruits. Confession time – I typically make them with berries because it’s a bit quicker since there’s no peeling or chopping involved. But apple crumble still beats berry crumble when it comes to flavor in my humble opinion.

This apple crumble happened during quarantine coronavirus times. Meaning that I had all the extra time in the world to peel and chop. Not only that, but having apples at home are pretty handy since they tend to last a little longer than many other fruits.

A little side note about my peeling apples experience. Not trying to jinx myself here, but it had been a while that I experienced any whoopsies with a knife. And guess what? I had a little whoopsie with a peeler. A peeler! Out of all the kitchen tools. So just a little reminder to not underestimate the whoopsie power of a peeler. But no worries, I’m fine. πŸ˜‰

Back to the recipe. This apple crumble is gluten-free and vegan friendly. And if you don’t have any apples at home, no need to run to the store to buy some. You can always swap it for another fruit that you do have. Same applies for the walnuts. That’s just what I had at home. Swap it for any other type of nuts or just stick to adding extra oats.

Well, let’s jump right to it. See you in the kitchen my dear friends!

Apple Crumble

Apple Crumble Recipe

Serves 4-5

Ingredients:

Filling

  • 2-3 apples peeled and chopped in small bite-size pieces
  • 4 TBSP apple sauce
  • 1 TBSP corn starch
  • Juice 1 lemon
  • 2 TBSP brown sugar
  • 1 1/2 tsp cinnamon (or to taste)
  • Sprinkle sea salt

Top crumble

  • 1 cup walnuts (crushed or cut in small pieces)
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 TBSP cinnamon (or to taste)
  • 1/3 cup coconut oil (melted)

Instructions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, mix well all top crumble ingredients and set aside.
  3. In a medium bowl, mix well all filling ingredients.
  4. Add filling ingredients in a baking dish. Top with crumble ingredients.
  5. Bake for 30-35 minutes.
  6. Enjoy warm or chilled :).
Apple Crumble

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Potato Crust Spinach Quiche

March 18, 2020
Potato Crust Spinach Quiche

When I first started to cook, I had the rotten finger when picking out what recipes to make. Recipes that had multiple day-long steps and fancy ingredients that I would never use again would typically catch my eye. Which is definitely part of the learning process. Making mistakes and finding what works for my lifestyle.

Simple recipes with inexpensive ingredients is somewhat of a must for me now. Because as soon as I moved out from home and realized that I had to make my own dishes for EVERY meal, I found out that lengthy fancy recipes are not something I can fit into a realistic routine.

I’m also someone who NEEDS variety in my meals. I wish that I could be happy making the same dishes week in and week out. But sadly, I’m not. Which is why I’m always in the lookout for new recipes and new ways to cook and prepare my meals. It doesn’t always come to me easily. Some weeks I really struggle figuring out what to cook.

That’s why I’ve adopted the carpe diem method when doing my groceries and just make my produce purchasing decisions at the moment. Without a plan. Whatever veggie whispers my name and catches my eye, is the one that I’m taking home. And from there, I allow the creative juices to flow.

Why am I sharing all of this with you? Not too sure. But hey, it felt right ;).

For this Potato Crust Spinach Quiche, the thought process was simple. Over the weekend, we went to the supermarket to get our weekly groceries. Now mind you, if you are reading this post later, this is happening in the middle of the Coronavirus pandemic. Meaning that what you find in the supermarket is very limited and we had to buy ingredients that last a little longer. Like potatoes!

PS – a little note/rant to future self: OH MY GOSH I feel like I’m in an apocalyptic movie right now. When is it going to end? When will the movie credits start to appear on my fictional screen?

Anyways, going back to potatoes. Initially I did think about making some gnocchi from scratch with the potatoes. But then, I came across the idea of making a quiche with sweet potato crust. And guess what? I had all the ingredients at home. Well, most of them. But you know me, I am a fan of exploring and swapping ingredients out.

So I present to you my tweaked Potato Crust Spinach Quiche. It’s gluten-free and flourless, and made mostly with fresh ingredients. This dish is quite filling and goes very well with a delicious green salad.

See you in the kitchen my dear friends!

Potato Crust Spinach Quiche
Potato Crust Spinach Quiche

Potato Crust Spinach Quiche Recipe

Serves 4

Ingredients:

  • 1 small bag organic spinach (about 8oz)
  • 2 medium-large potatoes peeled and thinly sliced
  • 1/2 yellow onion chopped
  • 1/2 cup full fat ricotta
  • 3 eggs (organic)
  • 1/2 cup unsweetened almond milk
  • Shredded cheese to top
  • 1 tsp nutmeg
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • olive oil to drizzle potatoes
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 370 degrees F.
  2. In a casserole dish, cover bottom with peeled and thinly sliced potatoes. Drizzle with olive oil and sprinkle with smoked paprika. You can also sprinkle with a little bit of sea salt. Bake it for 15 minutes. This will be the crust of your quiche.
  3. While potatoes are in the oven, in a small pan cook the onions with a little bit of olive oil. Set aside.
  4. In a medium pan, cook spinach with a little bit of water (about 2 TBSP) and garlic powder. It’s ready when the leaves start to get a bright green and it shrinks in size. Turn off stove, drain water out, and set spinach to the side.
  5. In a medium bowl, whisk the eggs. Add ricotta, nutmeg, and a little bit of sea salt and black pepper. Mix well.
  6. When potatoes are done cooking for 15 minutes, remove from oven. Top potatoes with onions, spinach, and ricotta/egg mix. Lastly, top everything with shredded cheese.
  7. Bake quiche for about 35 minutes or when potatoes are cooked. You can check this by poking a fork through the quiche.
  8. Enjoy warm with a side of green salad.

Potato Crust Spinach Quiche
Potato Crust Spinach Quiche

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Cabbage Side Salad

March 17, 2020
Best Cabbage Side Salad

Cabbage is one of those veggies that people usually turn to when they are going on some detox of sorts. That’s because cabbage, along with kale, cauliflower, and Brussel sprouts, are all part of the cruciferous veggie family.

Cruciferous vegetables are a great source of fiber, vitamins, and minerals, while also being rich in antioxidants and sulfur containing compounds called glucosinolates. These compounds have become quite famous in the health community for its support to liver and cell health in general. Hence why detoxes love them.

I don’t know about you, but the thought of starting another diet or detox seems painful, dull, and has zero appeal to me. Instead, I’d much rather enjoy the benefits of veggies and whole foods in a delicious and pleasurable way. That’s always my goal when it comes to cooking – making healthy taste good to me.

And I invite you to do the same! Starting by making an easy and delicious side veggie dish with the famous cabbage.

In my humble opinion, a side dish shouldn’t take too much time to make or you’ll end up spending an entire day prepping, cooking, and doing dishes. As much as I enjoy my time cooking, I’m not one to get excited with the idea of spending all day in the kitchen.

Which is why this cabbage side salad is perfect! It takes max 20 minutes to make and uses minimal equipment. Meaning less pans and dishes to wash – score! Basically, this recipe does everything right in accordance with The Nutrinut standards: simple and fast to make, inexpensive ingredients, nutrient superstar, and tastes really good.

For my gluten-free and vegan friends, you can enjoy this recipe freely. Just remember to use gluten-free soy sauce. The cabbage side salad goes pretty well with just about anything. It’s such a lovely recipe to give a nutrition boost to your dishes.

See you in the kitchen my dear friends. πŸ˜‰

Cabbage Side Salad

Cabbage Side Salad Recipe

Serves 2

Ingredients:

  • 2 cups shredded cabbage
  • 1 garlic clove minced
  • 2 TBSP filtered water
  • 1/2 TBSP gluten-free soy sauce
  • 1/2 TBSP sriracha
  • 1 tsp ground turmeric
  • 1 TBSP sesame seeds
  • 1 tsp sesame oil
  • 1 TBSP sliced green onion

Instructions:

  1. In a small pan, add all ingredients (except sesame oil) and cook over medium low heat for about 10 minutes or until cabbage shreds softens.
  2. Remove from the stove and top with sesame oil and extra sesame seeds.
  3. Serve warm.
Cabbage Side Salad

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Black Bean Burger

March 12, 2020
Black Bean Burger

One of my favorite types of dinners is a delicious salad accompanied by a bean burger patty. Now I do confess that I would typically purchase my bean burgers and hadn’t tried making it myself. It was my way of enjoying a quick but still somewhat balanced meal. And I say somewhat because buying frozen meals can come with a few extra ingredients that we can all live without.

I recently found a black bean burger recipe by Sally’s Baking Addiction and decided to use it as my base. Because you know this girl likes to tweak recipes like nobody’s business.

This one was super easy and fun to make. I love recipes that allow me to mix and mash things with my hands. It’s like being a child all over again. Ten out of ten times, if given the option to use my hands or a food processor, I will without a doubt go for hands. Do I love making messes in the kitchen? Heck yeah! And you should too. We can all use a refresher on what it’s like to enjoy good old fashion playtime.

I made this recipe using black beans. I’m not too sure if other types of beans would work. Probably though. JP just asked me the question why always black beans? And that’s true. Recipes often call for black beans but there are so many other types. Perhaps I’ll explore with other beans in the future. Or maybe you should and let me know how it goes. πŸ˜‰

To make my black bean burger, you’ll notice that I did keep my veggies not so small. I like different textures and consistencies when biting into a black bean burger.

For my vegan friends, although there’s no egg in the recipe, just an FYI, I did add feta cheese and Worcestershire sauce contains anchovies. And for my gluten-free friends, I used rice crumbs instead of regular bread crumbs and my ketchup is gluten-free. However, not all Worcestershire sauces are gluten-free, so keep this in mind.

Now, are you ready to wow your taste buds? See you in the kitchen my dear friends!

Black Bean Burger

Black Bean Burger Recipe

Yields 7-8 burgers depending on size

Ingredients:

  • 2 cans black beans drained and rinsed
  • 1 green bell pepper chopped
  • 1 white onion chopped
  • 1/2 cup rice crumbs
  • 1/2 cup feta
  • Spices 1 TBSP of each: cumin, chili powder, smoked paprika, garlic powder
  • 1 TBSP Worcestershire sauce
  • 2 TBSP ketchup
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Place rinsed beans on baking tray and bake for 10 minutes. Remove from oven and mash beans with a fork. Set aside.
  3. In a small pan, cook in medium high-heat the chopped onion using a little olive oil.
  4. To the small pan, add the chopped peppers with about 2 TBSP of filtered water, cover the pan and allow the peppers and onion to cook well. Once cooked, turn off heat and allow veggies to cool a little. You can add a little salt and pepper in this step.
  5. Preheat oven to 375 degrees F.
  6. In a medium bowl, add the cooked beans, cooked veggies, and the rest of the ingredients. Mix all the ingredients very well with a fork or your clean hands.
  7. Shape the bean burger patties with your hands. Use about 1/3 cup for each patty.
  8. Place patties on baking tray covered with parchment paper. Bake each side of the patty for 10 minutes. Total baking time is 20 minutes.
  9. Enjoy with a burger bun or salad bowl.

The Nutrinut Tip: I really enjoyed this bean burger with a slice of melted brie cheese on top. It’s AMAZING!

Black Bean Burger

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Tomato Potato Soup

March 6, 2020
Tomato Potato Soup

The tomato potato soup happened one day that JP was feeling under the weather and I didn’t have a lot of produce in the house.

You know when you have a cold that leaves you without energy and even worse, without appetite? Well, this was were JP was at. When dinner time came, I had to think of something quick. A simple dish that’s loaded in nutrients…soups are always the answer for me here.

But since it was already towards the end of the week, I had already used all of my veggies earlier on the week. The only veggies that I had left were baby potatoes, tomatoes, and celery. So that would have to work.

Now, perhaps potatoes and tomatoes are not at the top of the list when it comes to super nutrition. Typically we associate healthy with greens. But potatoes and tomatoes have a lot more to offer than “fries with ketchup”.

Potatoes are starchy and can give the body energy. Which is exactly what we need when we are feeling down. It also is a source of potassium and if you keep the peel, you get a little dose of fiber. So don’t eliminate potatoes from the menu out of a carb fear.

The other main ingredient here are the tomatoes. Their beautiful red color is an indication of its nutrition. Tomatoes are rich in vitamins (like vitamin C and vitamin E) and antioxidants (like lycopene). And you know how we always talk about the healing properties of nature and food? Well, lycopene has actually been linked to supporting heart health and cell health. Pretty neat, right?

A few other nutrition superstars in this soup is the onion and garlic with their amazing immune boosting properties. I also added a good amount of turmeric, which explains the yellowish color of this soup. Turmeric works as a potent anti-inflammatory and adds a nice flavor kick to soups.

Last but not least, you probably have noticed the addition of canned coconut milk to most of my soups. The thing with soups is that you want to add as much nutrition to the dish to help your body feel satisfied. The coconut milk adds a nice dosage of healthy fat and flavor. Mission accomplished!

And I am happy to report that nutrition beat the cold! So if you are feeling under the weather, make sure to not overlook your nutrition. Simple ingredients like onions, garlic, turmeric, tomatoes can offer your body the strength and boost it needs. And soups are a great way to load up on nutrients when your appetite is not fully there.

Well my dear friends, see you in the kitchen!

Tomato Potato Soup

Potato Tomato Soup Recipe

Serves 3-4

Ingredients:

  • 5 medium tomatoes cubed ( I used Roma)
  • 6-7 baby potatoes cubed
  • 4 celery sticks sliced
  • 1 white onion chopped
  • 3-4 garlic cloves minced
  • 1 coconut milk can
  • 2 cups filtered water
  • Spices to season 1 TBSP each: turmeric, smoked paprika, garlic powder, oregano
  • Salt and black pepper to taste
  • Optional: hemp seeds and green onion to top

Instructions:

  1. In a medium pan, cook the onion with a little olive oil for about 5 minutes. Add the fresh minced garlic and cook for an extra minute.
  2. Add the spices, celery, tomatoes, and potatoes. Stir and allow to cook for a couple of minutes.
  3. Now add the water, salt, and pepper. When the water starts to boil, lower the heat to medium low, cover pan with lid and let cook for about 15 minutes.
  4. Check that all the veggies are cooked by poking the potatoes with a fork. If it’s soft then it’s cooked.
  5. Remove pan from stove and blend soup with a hand blender. Be very careful so the hot soup doesn’t splash on you.
  6. Add the coconut milk, stir, and take it back to the stove. Allow the soup to boil and turn off heat. This step is also when you try your soup and tweak seasoning if needed.
  7. Enjoy!

Tomato Potato Soup

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