We love food. We love eating it, thinking of ways to make healthy food taste rich and delish and sharing it with others (hello Nourish). Kimber is a trained Chef with a published cookbook, Happy Food Cookbook. I am not even close to a trained Chef, but I love to cook at home for Mac and Bo and I and sharing my favorite recipes with my girlfriends and sis. So we thought we'd share a few recipes with you that are easy to make and pretty damn tasty.
Cinnamon Vanilla Chia Pudding (from Happy Food Cookbook)
Serves 4
1 banana
12 dates
2.5 cups unsweetened almond milk
1/2 cup chia seeds
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1. soak chia seeds in 2 cups of milk for at least 2 hours in fridge. Stir well and store in airtight container
2. In a separate container , mash the banana and mix with remaining 1/2 cup almond milk. Add dates to that and let soak for at least 2 hours (or overnight)
3. Mix chia seeds with vanilla and cinnamon
4. mash dates with fork or place in food processor
5. Pour date mix into chia seed mixture. Stir well and serve cold.
Eggplant Stuffed Peppers (From Happy Food Cookbook)
2 servings
2 green bell peppers, tops cut off with insides cleaned
2 cups cooked brown rice (or quinoa)
3 tablespoons extra virgin olive oil
2 cups chopped eggplant (1/4 inch cubes)
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
dash or two of hot sauce
1/8 cup tomato sauce
1/2 teaspoon black pepper
2 tablespoons Parmesan cheese to add to mix
2 teaspoons Parmesan cheese to sprinkle on top
1. preheat oven to 350. Have 8x8 pan ready with bell pepper on pan
2. cook rice or quinoa according to package directions
3. while rice is cooking heat olive oil in saute pan on medium heat. Add eggplant, garlic and salt. Saute for 8-10 min
4. When rice and eggplant are cooked, place in a mixing bowl, add remaining ingredients into the bowl and mix well. Stuff peppers full with mixture and sprinkle each pepper with teaspoon of parm
5. Bake for 22-25 minutes
Slow Cooker Buffalo Chicken Chili (My kitch and Pinterest inspired)
Serves alot
1.5 lb organic chicken breast
14.5 oz can of Great Northern beans (drain)
14.5 oz can of fire roasted tomatoes (drain)
2 cups chicken bone broth (bone broth is all the rage these days)
1/2 cup of buffalo sauce (my favorite brand is Schultz Gourmet)
1 package organic ranch dressing mix packet
3 stalks of celery chopped
4 carrots chopped
1 onion chopped
1 cup of cashew cream*
*(soak one cup of cashews overnight or for 2 hours and drain, add 1/8 cup nutritional yeast, garlic salt and pepper, tablespoon of olive oil into a blender and blend in high powered blender until completely smooth)
OR if you are took lazy to make cashew cream... 8 oz organic full fat (this isn't the 90's) cream cheese
Toppings
Fresh cilantro
Organic Blue cheese
1. Place all ingredients except for cashew cream (or cream cheese) in slow cooker.
2. Cook on high for 4 hours or low for 8 hours
3. Shred chicken in slow cooker using 2 forks
4. stir in cashew cream or cream cheese
5. top with cilantro and blue cheese
Note: Because this has a kick, when I dished up Bowen's bowl I added more chicken broth and it diluted it enough that he wasn't phased by the spice. He had an entire bowl!
I was lucky to get a picture because Mac was hovering over me with his spoon.