four in one

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That would be 4 recipes in one post.  It’s Monday, what can I say?  I’m feeling generous.  I feel like this weekend went so fast it wasn’t really ever here at all.  Anyone with me?

Breakfast was a delicious twist on popped amaranth.  Not only is it packed with cocoa + pnut butter, but it’s creamy and warm.  Popped amaranth porridge?  Me thinks so.

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I haven’t had much luck cooking the raw amaranth grain.  I mean, I can cook it fine, but I’m not the biggest fan of the taste.  It’s a little too earthy for my liking.  However, when you pop it, most of that flavor goes away.

Pop it, then heat it up in cocoa infused almond milk, and the earthiness completely goes away.  This kept me full for hours as does the plain popped amaranth.  It seems so light and fluffy when you pop it, but it’s really nutrient dense.  It sticks to my stomach longer than oats!

The texture was sort of like grits, but a little creamier.

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Cocoa Pnut Hot Popped Amaranth [serves 1]

  • 5T raw amaranth
  • 2-3t cocoa powder
  • 1.5c unsweetened almond milk
  • 1T maple syrup
  • 1/2t cinnamon
  • 1t vanilla
  • 1 heaping Tbsp pnut butter
  • toppings: almonds, cocoa-nut almond butter, coconut
  1. Pop amaranth as instructed here.
  2. Set aside in a bowl.
  3. In a pot over medium heat, add milk, cocoa powder, maple syrup, cinnamon, vanilla and peanut butter.
  4. Whisk until smooth and heat until the milk simmers.
  5. Stir in popped amaranth and reduce heat to low. 
  6. Stir for a 1-2min until it starts to thicken.
  7. Pour in a bowl + top!

Feel free to add ground flax, chia, dried fruit, etc.

Just as quick as making a bowl of oats.  Definitely would have added banana on top, but I was out!

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In preparing to move from our rental, we’re starting to sell a few things.  Our gi-normous sectional, that we loved so much, is not making the trip to the new house.  It’s just too big!  We bough it from By Design, back in Charlotte.  We got a fabulous deal on it at a warehouse sale and it’s served us well.  It’s the most comfortable couch I’ve ever owned.  Firm and supportive, but cushiony, all at the same time.  Sigh…

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We sold it today, which means…a full month without a couch.  We wanted to sell it now before investing in a new couch, just to be on the safe side.

Our house now echoes.

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Tomorrow, I’ll post our makeshift couch.  I’m already sick of it.

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Couch? No couch?  The dogs don’t care.

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Except for Dakota.  Miss, I’mtooprissytoliedownonhardfloor.

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Next up is recipe 2/4.  A new twist on my nacho “cheese” sauce.  This one is even better!  I was out of bell pepper, so I improvised with salsa.  Cheesy. Nachoey. Creamy. Delicious.  No cheese?  No way!

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Kickin’ Nacho Cheeze Sauce [~1-1.5c]

  • 3/4c raw cashews
  • 1/4c nutritional yeast
  • 1/3c water
  • 1/4c salsa
  • 1t chili powder
  • 3/4t cumin
  • 1/2t garlic powder
  • 1/4t smoked paprika
  • few shakes of hot sauce
  • 1/4t salt
  1. Add water to the blender, then all other ingredients.
  2. Blend until smooth, adding more water if necessary, until desired consistency is reached.  It will thicken a bit as it sits.

What’s next you ask?

Kale chips…kicked up a bit!

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Kickin’ Kale Chips

  • 1 head of kale
  • 1T safflower oil [or other high heat oil]
  • 1/4t garlic powder
  • 1t cumin
  • 2t smoked paprika
  • cayenne pepper [opt]
  • salt + pepper
  1. Preheat oven to 350*
  2. Wash + de-stem kale, shaking off excess water.
  3. Throw on pan and coat with oil + seasonings.
  4. Bake for about 30-35min, tossing 2-3 times, until all leaves are crispy and browned to your liking.

Oh these kale chips were delicious!  Possibly the best I’ve ever made!  On the right you’ll see pile of quinoa.  Nothing special about that.  Just cooked in water and drenched in the nacho sauce.  In the middle is a black bean/tempeh/tomato mixture that was fabulous.  You can eat it plain, stuff in a taco or burrito, wrap up in a big green leaf, throw on a salad, or scoop up with tortillas.  Whichever way you decide on, you will love this mix!

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Tempeh Taco Filling [serves 3]

  • 1 package tempeh, crumbled [my favorite is the West Soy, 5-grain]
  • 1c cooked black beans
  • 1T safflower oil
  • 1 can diced tomatoes, liquid drained
  • 1T chili powder
  • 1t cumin
  • 1/2t smoked paprika
  • 1/2t coriander
  • 1/2t garlic powder
  • 1/4t salt
  • few shakes of cayenne pepper [opt]
  1. In a large sauté pan, heat oil over medium heat.
  2. Once hot, crumble tempeh into pan and cook for about 5min, stirring every minute or so.
  3. Add in beans, tomatoes + seasonings.
  4. Cook for about 5min, stirring a few times.  Adjust seasonings to your liking.

Now the only question is…

Which recipe are you going to make first?

Ashley