Food • Photography • Life
Sweet Potato Breakfast Bowl
1 medium sweet potato, boiled until soft and mashed
Glug or so your favorite milk
Hefty dash cinnamon
Sprinkle salt
Teaspoon or so vanilla
1/2 tsp cardamom
1/4 tsp nutmeg
Purée together until smooth.
Optional toppers:
Nut butter
Ground flaxseeds
Pomegranate seeds
Pepitas
Granola
Coconut flakes
Serves 1
This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.
Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.
gluten-free, vegetarian, vegan
Singapore Sling Smoothie
Big hand frozen cherries
Equal amount pineapple chunks
2 Tbsp lime juice
1/2 avocado
1 tsp nutmeg
1/4 grapefruit, peeled and chopped
1/2 small beet, chopped
Big hand spinach
1 scoop protein powder
3/4 c water
Combine and blend.
Serves 1
This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.
gluten-free, vegetarian, vegan
Thai Peanut Quinoa Salad
1 cup quinoa
2 cups water + your favorite stock situation
2 tsp olive oil
2 mandarin oranges, segmented and chopped
1 large carrot, diced
1/4 cup cilantro, chopped
1 large scallion, chopped
Hand full salted peanuts
6 leaves basil, chopped
1 Tbsp peanut butter
2 Tbsp soy sauce or aminos
1 Tbsp sesame oil
2 Tbsp lime juice
1.5 tsp coconut syrup
1 Tbsp garlic powder
To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.
While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.
In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.
Serves 3-4 with a protein
This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.
gluten-free, vegetarian, vegan, paleo
Mango Lime Smoothie
1 large mango
4 small limes – zest + juice
3-4 tsp ground cardamom
1.5 c oat milk
1/2 c chopped sweet potato
1 medium carrot
1 avocado
2 scoops protein powder
Blend
Serves 2
Another kinda-weird sounding smoothie that works. I will be making riffs on this one for months to come.
gluten-free, vegetarian, vegan, paleo
Thai Smoothie
6 leaves fresh basil (Thai would be best, but Italian is fine)
1 Tbsp lime juice
Big hand full spinach
1 scoop unflavored protein powder
1/2 apple
1/2 avocado
1-2 tsp fresh ginger
100ml pineapple juice
Fill the blender cup up with pineapple 1/2 – 1c chunks
Blend to combine.
Serves 1
This is exactly what it sounds like. I wanted to see if I could just drink a salad for breakfast – and I’m happy to report, this wasn’t half bad. It’s by no means sweet, but has a nice spice that woke me right up.
gluten-free, vegetarian, vegan, paleo
Salad Smoothie
1/2 Persian cucumber
Big hand lettuce
1/2 jalapeño
3 Tbsp fresh parsley
1 Tbsp pepitas
1/2 tsp dried dill
2 Tbsp chives
3 Tbsp yogurt (I used vegan Skyr style)
1/2 avocado
1 scoop unflavored protein powder
1 Tbsp lemon juice
1 small nectarine
Few cracks salt & pepper
3/4 cup water
Blend to combine.
Serves 1
This fresh salad is tangy, herby and makes a great foil for a light Summer protein.
gluten-free, vegetarian, vegan, paleo
Cucumber Herb Salad
1 -2 medium cucumbers, sliced into thin rounds
Sprinkle crushed red pepper flakes
1 Tbsp Dijon mustard
1 small wire or red onion, sliced into thin moons
1-2 Tbsp fresh mint, chopped
2-4 Tbsp fresh parsley, chopped
3-4 Tbsp chives, snipped
2 tsp garlic powder
1-2 Tbsp lime juice
2 Tbsp sesame oil
2 tsp apple cider vinegar
Generous cracks salt & pepper
Combine all ingredients but the cucumber and onions to form a dressing. Toss with the veggies and serve with your favorite protein – or on a thick slab of toasted bread.
Serves 2
This recipe is based on the Turkish dish Ezme, but is here served as a hearty dip for slacker dinner nachos.
I served this dip 1 day slathered on a sub roll to support thinly sliced steak and the next alongside crisped potatoes as a barely-involved nacho-style dinner.
Yum either way.
gluten-free, paleo, vegetarian, vegan
Pepper Relish & Potatoes
2 cloves garlic
1 tsp dried mint
1 small onion, chopped
1/4 cup parsley
10 – 15 cherry tomatoes
1 cubano or Serrano pepper, chopped
2 big green chilis, chopped
1 Tbsp tomato paste
Juice of 1/2 a lemon
1 Tbsp pomegranate molasses
Big pinch red pepper flakes
1/2 tsp sumac or lemon powder
2 Tbsp olive oil
Salt & pepper
Small new potatoes
Spray garlic oil
Your favorite seasoning (I used Tony Sachery’s Cajun)
Preheat your air fryer to 400F for 3 mins.
Slice your potatoes into thick slices. Chuck into the pre-heated air fryer basket & spray with a couple hits garlic oil. Shake a generous portion of Cajun seasoning over top. Shake & repeat.
Air fry, shaking a few times, 20-ish minutes or until browned + crisped to your liking.
While the potatoes work, add the rest of the ingredients to your food processor.
Whiz until just a little chunky. Taste and add salt & pepper to taste.
Makes 2-4 servings potatoes; 2-4 servings ezme.
Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.
gluten-free, paleo, vegetarian, vegan
Beet & Olive Salad
4-6 pre-roasted & peeled beets, chopped
1/2 cup your favorite olives, chopped
1 medium shallot, minced
2 Tbsp capers, fried until just-crispy
Juice + zest of 1/2 a lemon
1/4 cup olive oil
3 Tbsp fresh mint, chopped
3 Tbsp fresh parsley, chopped
1 avocado, chopped
1 large hand full baby spinach per serving
Generous sprinkle red pepper flakes
Generous sprinkle your favorite nut (I used slivered almonds)
Flake salt & cracked black pepper
First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.
In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.
Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.
Serves 2-3 for lunch
Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.
gluten-free, vegetarian, vegan, paleo, low-carb
Thai Chopped Salad
2 medium roasted beets, skinned and chopped
1 large carrot, diced
1/2 cup cilantro, chopped
7-8 English breakfast radishes, diced
3 cloves garlic, minced
1 thumb ginger, minced
1 head romaine, ribboned
2 large scallions, chopped
3 Tbsp lime juice
1 tsp maple, date or coconut syrup
1/4 cup nut butter
2 Tbsp coconut aminos, soy sauce or tamari
1 big pinch cayenne or other spicy ground pepper
1 tsp sesame oil
Flake salt & black pepper
1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used
In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.
Add the veggies to the bowl and toss.
Add the lettuce and toss again.
Serve topped with flake salt, cracked pepper and roasted nuts.
Makes enough for 4 if your head of romaine is large
Gastography 