Tag Archives: Vegan

Cocoa Dusted Almonds [Vegan, Gluten Free]

cocoa-roasted-almonds | almost-getting-it-together

I used to love those 100 Calorie Cocoa Roasted Almonds packs. I guess I still love them, I just don’t go to Target or anywhere where they sell them… because if I need something from Target I have it delivered. (#sorryimnotsorry). I actually checked and thought they were full of sugar and junk and they really aren’t, compared to some other brands’ flavored almonds.

cocoa-roasted-almonds | almost-getting-it-together

Better than candy because almonds are a) the best snack and b) full of protein, healthy fat and fiber!

Do you remember handing out Valentines as a kid and sometimes you would get a paper Valentine with candy? My family has basically stopped buying me candy for all holidays because I don’t eat it but if I didn’t know how much sugar was in a Reece’s cup, I would be all over that. Anyway, you could give these out as gifts to teachers and friends and your health-obsessed friends instead of candy and they would probably be a pretty big fan of you.

Giving out those paper Valentines was so anxiety-inducing. I would spend hours on my floor, sorting out Valentines and analyzing the classroom checklist our teacher would give us so we didn’t “forget” anyone. I would give my close girl friends the best Valentines then give the people I liked least the least love-focused Valentines. Then it was the boy you had a crush on… and surprisingly I can remember like two boys I liked all of elementary school. I really wasn’t boy crazy a serial dater until high school.

These cocoa dusted almonds are a great gluten free, vegan way to tell someone you love them. Or to eat as a snack and tell yourself you love you more than junk-filled candy.

Cocoa Dusted Almonds [Vegan, Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, Dessert
Cuisine: Gluten Free, Vegan
Serves: 8 servings
Ingredients
  • 2 cup almonds
  • 1 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp sea salt
Instructions
  1. Preheat oven to 350F. Line a baking sheet with aluminum foil or a Slipat.
  2. Place almonds in a small dish.
  3. Pour melted coconut oil and maple syrup over almonds and toss until covered.
  4. Add cocoa powder to almonds and stir until covered.
  5. Place almonds in a single layer on covered baking sheet. Sprinkle with sea salt.
  6. Bake for 30 minutes, stirring every 10 minutes.
Nutrition Information
Serving size: ¼ cup Calories: 171 Fat: 13.9 g Saturated fat: 2.6 g Carbohydrates: 9.9 g Sugar: 4.0 g Fiber: 3.8 g Protein: 5.5 g

Nuts about nuts? Check out my Snickerdoodle Almonds recipe.

Chat with me:
What was your favorite holiday to celebrate in school growing up? Did you have extreme anxiety about who to give Valentine’s cards? What was your first crush like?

The Best Vegan Restaurants in San Francisco

best vegan restaurants san francisco | almost getting it together

After the weather and proximity to the ocean, my favorite thing about San Francisco is how many good restaurants there are. Food in general is just better in California – the produce is fresher, the avocados are tastier and the cheese is unreal (irony: talking about how delicious cheese is when talking about vegan restaurants).

Despite not being vegan, I appreciate a good vegan meal. I don’t appreciate fake cheese made with weird preservatives or vegan butter and stuff like that, but a cheese made from cashews or cauliflower? Sign me up. I haven’t been to too many vegan restaurants in the city yet, but here are The Best Vegan Restaurants in San Francisco (so far).

In early December, a new vegan restaurant opened a few blocks from me: Seed + Salt. Seed + Salt is a little pricey, truth be told, but everything is vegan, gluten free, refined sugar free and super clean.

I had the S+S Beet Burger which is made of beets, walnuts, lentils, brown rice, raisins and lots of seasonings. You can get any of their sandwiches on gluten free bread or as a collard wrap. They were out of the collard wrap the day I went so I just had mine on greens. They brought my friend Sam a fresh quinoa chocolate chip cookie as an apology that they got her order wrong or something and we all had a few bites. Definitely delicious.

I want to go back and get one of their breads + spreads. They also have seasonal salads, fresh pressed juices, smoothies and vegan breakfast options like chia puddings and power bowls with cashew creme.

seed and salt san francisco | almost getting it together

Beet Burger from Seed and Salt.

seed and salt san francisco | almost getting it together

Quinoa Chocolate Chip Cookie from Seed + Salt.

Right before Christmas, Kay and I went to Gracias Madre, a vegan restaurant in the Mission. I had possibly the best margarita I have had in SF (but then again, I really don’t order margaritas unless I’m at a Mexican place, and even then, it’s typically wine). Maybe I just really needed it that day.

gracias madre san francisco vegan mexican | almost getting it together

Gracias Madre – some of the best Mexican in the city.

Anyway, we started with guacamole and tortillas (fresh corn tortillas instead of fried corn chips… such a nice departure) and the Coliflor con Queso Fundido, or baked cauliflower with cashew cheese.

gracias madre san francisco vegan mexican | almost getting it together

If you don’t Instagram your guacamole did it even happen?

gracias madre san francisco vegan mexican | almost getting it together

Cauliflower is so 2015.

We then got a kale salad because healthy living bloggers and Platillo de Legumbres (I think). Sorry for these dark iPhone photos.

gracias madre san francisco vegan mexican | almost getting it together

Platillo de Legumbres from Gracias Madre.

Last weekend, Kay and I ate at another vegetarian/vegan restaurant, totally unplanned. We had walked by Cha-Ya in the Mission, she mentioned how we should go sometime… and then we just did. Saturday was my long run day and my metabolism was definitely humming but the best thing about vegan food is that it’s usually light enough you don’t over do it.

cha ya vegan japanese san francisco | almost getting it together

A vegan Japanese feast.

cha ya vegan japanese san francisco | almost getting it together

Seasonal special: pumpkin skewers.

We started with the seasonal special, which was pumpkin skewers with a barbecue sauce. We then had a Starlight Roll, Avocado Nigiri (which you can typically get at any sushi place – and I recommend doing so if you’re on the West Coast) and a Sushi Bowl. So we basically had an avocado each over the course of dinner and I’m not feeling bad about it.

cha ya vegan japanese san francisco | almost getting it together

Avocado Nigiri is love.

I’m actually going to Millennium on Thursday, which is another well-known vegan restaurant in the city, but sadly is closing in April. Other vegan restaurants I want to try out include Judalicious in the Sunset and Greens in the Marina.

Chat with me:
Do you ever eat at vegan restaurants? What is the best restaurant you have eaten at lately? Do you have any more vegan restaurant recommendations in the Bay Area for me?

Vegan Banana Split Overnight Oats [Gluten Free]

vegan banana split overnight oats

Two recipes – and two vegan recipes – in a row! I actually don’t think I’ve posted a non-vegan recipe on here for a while. Whoops. For the record, I haven’t went vegan. I’ve been eating my usual insane amount of Greek Yogurt and almost as much cheese as normal. I’ve been cutting back on actual meat because I just haven’t been feeling it lately and I have been eating more plant-based proteins: quinoa, lentils, legumes – that sort of thing.

vegan banana split overnight oats

I’m spooning happy with Silk’s Dairy-Free Yogurt Alternative in my Vegan Banana Split Overnight Oats!

I had the idea of banana split overnight oats in my head for such a long time. I always just planned on making normal chocolate overnight oats and adding fresh strawberries and bananas for the banana split overnight oats, but when Silk sent me a container of their new Dairy-Free Yogurt Alternative in strawberry, I instantly knew what I was going to do with it.

vegan banana split overnight oats

My all-time favorite breakfast is overnight oats!

I typically eat plain Greek Yogurt for protein, but as I flirt with veganism (just the tip, just to see how it feels) I’m really into alternative yogurt choices. Silk’s new Dairy-Free Yogurt Alternative tastes just like normal yogurt, has the same smooth, creamy texture and is free of all the preservatives and junk flavored yogurts usually list as ingredients. It also has six grams of protein per serving and is a good source of calcium and vitamin D, so you’re not missing out on dairy yogurt’s nutritional benefits. It also comes in five other yummy flavors – blueberry, black cherry, vanilla (which I took down pretty quickly), tropical pineapple and peach & mango.

I don’t usually sign up for brand newsletters, but I’ve been getting Silk’s newsletter for well over a year now. They always have coupons, recipes and new product releases. I highly recommend signing up! You can also find more recipes for Silk’s Dairy-Free Yogurt Alternative on their Pinterest Board.

vegan banana split overnight oats

Vegan Banana Split Overnight Oats featuring Silk’s Dairy-Free Yogurt Alternative

Banana Split Overnight Oats [Vegan, Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ¾ cup unsweetened almond milk
  • ¼ cup Strawberry Silk Dairy-Free Yogurt Alternative
  • ¼ cup chocolate protein powder
  • 1 tbsp chia seeds
  • ½ banana, sliced
Instructions
  1. Place oats, chia seeds, almond milk, Silk Non-Dairy Yogurt and protein powder in a covered dished and whisk or shake well to combine.
  2. Refrigerator for two hours up to overnight.
  3. Remover from refrigerator, top with sliced banana and enjoy!
Nutrition Information
Serving size: entire recipe Calories: 293 Fat: 7.4 g Saturated fat: 0.7 g Carbohydrates: 47.2 g Sugar: 8.3 g Sodium: 193 mg Fiber: 9.3 g Protein: 14.5 g

Chat with me:
Have you tried Silk’s Dairy-Free Yogurt Alternative? Would you or do you eat a dairy yogurt alternative? Do you “flirt” with any type of diet?

This conversation is sponsored by Silk. The opinions and text are all mine.

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Pumpkin Chili | almost getting it together

I’m having a love affair with chickpeas right now. I was dreaming of them every day on my juice cleanse. I think it happened because I didn’t have the foresight to pack anything for the airport on my way back to SF from Pittsburgh. My layover was in Detroit (my least favorite layover EVER, except maybe Cincinnati) and I know from being at that airport numerous times that there are exactly zero healthy options. I grabbed a salad at Bar Symon, the only somewhat decent place to eat at the Pittsburgh Airport. Remembering that I was supposed to eat vegan prior to juice cleansing, I asked for chickpeas instead of chicken. So there you go… the last real thing I had was chickpeas (JK it was a salad from Plant Cafe with baked tofu) therefore, it was the only memory of food I had to go on.

Vegan Two Bean Pumpkin Chili | almost getting it together

Surfing hunger = chili gone in 60 seconds.

Sunday I went surfing in Bolinas with my friend Sandy who I actually met in Nicaragua. There is nothing in the world like long run runger + surfing hunger. I literally walked in the door, threw this in the microwave, cut up an avocado and devoured the bowl in approximately 30 seconds. The spiciness was definitely what my body needed after spending several hours in 50 degree water.

Vegan Two Bean Pumpkin Chili | almost getting it together

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Vegan
Serves: 8 cups
Ingredients
  • 1 can chickpeas
  • 1 can great northern beans
  • 1 can pumpkin purée
  • 1 can fire roasted tomatoes
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 1 tsp everyday seasoning
  • ½ tsp red pepper flakes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 roasted garlic clove
Instructions
  1. All all ingredients to slow cooker and cook on high for four hours or low for eight hours.
  2. Serve with avocado slices and other desired toppings.
Nutrition Information
Serving size: 2 cups Calories: 350 Fat: 3.6 g Saturated fat: 0.5 g Carbohydrates: 60.9 Sugar: 8.8 g Sodium: 386 mg Fiber: 18.2 g Protein: 20.4

 Loading InLinkz ...

Chat with me:
What food are you currently having a love affair with? When are you the hungriest and how do you deal?

Banana and Blueberry Vegan Breakfast Parfait

If you follow me on Instagram, you probably picked up on the fact that I did a 3-day juice cleanse this week. We’ll talk more about that later this week, but this was my first real breakfast last week. I threw it together Wednesday night out of necessity – what could I whip up that was vegan (because you don’t want to not eat dairy/meat for three days and suddenly reintroduce it) and still full of protein and yummy and could feel like a real breakfast?

Banana and Blueberry Vegan Breakfast Parfait  | almost getting it together

Food vibes after three days of juice feels good.

Speaking of going vegan because I love irony, California lifted the foie gras ban! On the last day of my juice cleanse! You better believe I vaguely thought about trying to go get foie gras that night before PETA or some asshole lobbyist ruined it again for the rest of us. Speaking of which, I could never be interested in a boy who didn’t know what foie gras was. A also said once a girl not knowing what foie gras was would be a deal breaker. Luckily we both believe in eating force-fed goose liver.

Banana and Blueberry Vegan Breakfast Parfait  | almost getting it together

A vegan breakfast full of protein and healthy fat!

I wish I had more for you today in the word department but I’m at a loss. A combination of the Sunday blues/other things on my mind has me dealing with a slight bit of writer’s block. So just go make this parfait and then enjoy it and tell me how much you did.

Banana and Blueberry Vegan Breakfast Parfait | almost getting it together

Banana and Blueberry Vegan Breakfast Parfait

Banana Blueberry Vegan Breakfast Parfait
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
Base
  • ¼ cup chia seeds
  • 1¼ cup almond milk
  • 1 scoop vanilla protein powder
Toppings
  • ½ banana
  • ½ cup blueberries
  • 1 tbsp cashew butter
  • 1 tbsp slivered almonds
  • 1 tbsp hemp seeds
  • ¼ tsp cinnamon
Instructions
  1. Whisk chia seeds, protein powder and almond milk in a large glass dish and refrigerator overnight.
  2. In the morning, portion out ¼ of the base into a small bowl. Add toppings and enjoy!
Nutrition Information
Serving size: ¼ base + toppings Calories: 362 Fat: 19 g Saturated fat: 2.4 g Carbohydrates: 37.1 g Sugar: 16.2 g Sodium: 218 mg Fiber: 9.4 g Protein: 16.3 g

Chat with me:
Have you ever had foie gras? Do you try to eat meatless or vegan one day a week? What are your dating deal breakers?

Snickerdoodle Almonds

snickerdoodle almonds | almost getting it together

I have this strange, strange fascination with snickerdoodles. They weren’t a cookie my family made for Christmas – those were chocolate chip, date and nut pinwheels and sugar cookies that my grandparents and I spend hours decorating together.

My first real memory of snickerdoodles is from 5th or 6th grade. We would do this day called “Colonial School Days” where we would move out all the desks and move benches into the classroom. We would all dress up in colonial garb (and because my grandmother owned a costume shop, I had the best costumes always) and use little blackboards to do our work. Oh, and eat snickerdoodles because they were a colonial cookie. I don’t know if I believe that or not, but we were all supposed to bring in snickerdoodles… so basically we all ate snickerdoodles for like two weeks straight. I still distinctly remember my mother’s snickerdoodles being the best.

So back to these almonds. Have you had Blue Diamond’s flavored almonds? I kind of killed a tin of sea salt caramel and dark chocolate but also they have refined sugar and junk in them. Halfway through I realized I could easily make my own flavored almonds. So I ordered a bag of almonds to be delivered from Costco and I made it happen. (The joys of living in San Francisco: I can have whatever I want delivered that day.)

snickerdoodle almonds | almost getting it together

These guys were just at Costco earlier that day. And I didn’t have to go pick them up.

These would make a super cute/tasty holiday gift for someone. Just put a bunch in a jar and tie a ribbon on it and voila, you can mass produce gifts for teachers, hostesses and your esthetician. (Do I need to get Tu a Christmas gift?? Remind me to make these as soon as I get home because I have an appointment with her the same day. #priorities)

snickerdoodle almonds | almost getting it together

Snickerdoodle Almonds

5.0 from 1 reviews
Snickerdoodle Almonds
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Gluten Free, Vegan, Paleo
Serves: 8 servings
Ingredients
  • 2 cups almonds
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • pinch pink Himalyan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper or a Slipat.
  3. Mix together melted coconut oil and almonds and place in a single layer on baking sheet.
  4. Mix together coconut sugar, cinnamon and salt in a small bowl. Sprinkle over almonds.
  5. Bake for 40 minutes or until roasted, stirring halfway through.
  6. Let cool completely and store in an airtight container.

Chat with me:
Were Colonial School Days the weirdest concept ever? What are your family’s traditional holiday cookies? Have you done any holiday shopping yet? (I haven’t… surprise, surprise.)

Vegan and Gluten Free Buddha Bowls

Are all Buddha Bowls gluten free and vegan? My assumption is yes. I had a hard time naming these, and by hard time I mean deciding whether or not I should call them Vegan & Gluten Free Buddha Bowls or After-Thanksgiving Detox Buddha Bowls based on what Google would like more (#SEO).

Vegan and Gluten Free Buddha Bowls | almost getting it together

SEO-problem causing Buddha bowls.

Last weekend, Davida noticed I had Mark Bittman’s Vegan Before 6PM sitting on my kitchen table and asked if I was going vegan. I’ve mentioned I’ve been toying around with it but love dairy and eggs too much to go full-on plant based. I also was craving steak yesterday and ate an amazing rosemary beef sausage, so there’s that. Maybe I’m just turning into a real San Franciscan.

Vegan and Gluten Free Buddha Bowls | almost getting it together

Detox from all the sugar and fat of Thanksgiving with this vegan and gluten free Buddha bowl.

I feel like I had a whole story to share with you today but then ended up cleaning my apartment, going for a run and cooking/baking in between starting this post and finishing it now. I wish I had more to say about this, but it was seriously delicious. I was looking forward to my lunch all week that I ate this. I also got sick of eating rice (I only like rice in super small doses, a little Hong Kong PTSD) so I just started eating these veggies over salad greens and equally as exciting and delicious. Boom. Paleo. You’re welcome.

Vegan and Gluten Free Buddha Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 bowls
Ingredients
Buddha Bowls
  • 1 lb brussel sprouts, chopped
  • 1 head of cauliflower, chopped
  • 1 cup carrots, chopped
  • 2 cups brown rice, cooked
  • ¼ cup green onions, chopped
  • ¼ cup cilantro, chopped
Tofu
  • 1 container extra firm tofu, drained and pressed
  • ¼ cup tamarai
  • 2 tbsp miso paste
Dressing
  • 1 lemon, juiced
  • 1 orange, juiced
  • ¼ cup olive oil
  • ¼ cup tahini
  • 1 tsp garlic
  • 1 tsp ginger
  • salt + pepper
Instructions
  1. Whisk tamari sauce and miso paste together. Place in ziplock bag with tofu and let marinate at least an hour, up to overnight.
  2. Preheat oven to 425F. Place chopped veggies (brussels, cauliflower & carrots) on a Slipat or baking sheet lined with aluminum foil. Season with salt and pepper and roast for 40 minutes, stirring halfway through.
  3. Remove tofu from marinate. Chop into 1" squares and place in baking pan. Bake for last 20 minutes with roast veggies.
  4. Mix together all dressing ingredients.
  5. Once veggies and tofu are cooked, place ½ cup cooked brown rice in four bowl and divide veggies, green onion and cilantro evenly.
  6. Drizzle with dressing and enjoy.

I’m linking up with Tina and Deborah for their amazing Meatless Monday posts! Head over to their blogs to see more amazing recipes to fuel your week after way too much turkey.

Chat with me:
Do you abide to a particular diet? Do you need to detox after Thanksgiving?

Naked Kitchen SF – Vegan Pumpkin Dinner

naked kitchen sf | almost getting it together

In my opinion, San Francisco has the best food scene of any American city. You can try and say New York City or Portland or even somewhere in the south like Austin or Charleston, SC… but hands down, it’s San Francisco. It’s easy to accidentally have a sub-par meal in New York City because tourists keep places like Hard Rock Cafe in business. For all of the things I love (and hate) about California, it’s that Californians are really great about closing and changing things they don’t like (but can we talk about that foie gras ban, please?).

I am really, really lucky that I have a few former colleagues in the city. One of them is my friend Sam, who I really connected with when we worked together in Pittsburgh through our mutual love of food, traveling, wine and running. I actually can credit Sam to encouraging me to come to my first hot yoga class at Amazing Yoga, thus starting my three-year long love affair with heated vinyasa.

naked kitchen sf | almost getting it together

Today’s post, guest starring Sam. Ignore how terrible I look by Friday night (and my hat-hair).

Anyway, Sam and I went to yoga in the city a few years ago and then to dinner at Souvla. When she got in my car she noticed the kabocha squash I had been too lazy to carry into my apartment. We quickly began discussing our love of pumpkin and she told me about this pumpkin-themed pop up dinner (with beer pairings!) she had tickets to the following week. Luckily, her husband wasn’t too into the idea so I was able to go in his place.

naked kitchen sf | almost getting it together

Kitchen envy.

Naked Kitchen takes place basically the lower level of a house in the Mission District with a huge, gorgeous kitchen and a living room and dining room that have been turned into communal seating. Seasoned chefs and up-and-coming chefs are invited to come create a dinner for about 40-50 people. When we got there, the address had us in front of a house so we both kind of stood around for a couple minutes until someone opened the door and let us in. Not that walking into someone’s house is probably totally out of the norm in SF.

naked kitchen sf | almost getting it together

Communal seating area… but we sat at the kitchen bar.

naked kitchen sf | almost getting it together

Ignore my shadow, but the Naked Kitchen-Citizen Fox Pop-up Menu.

When we arrived, we were given our first beer, Allgash White, from Portland, Maine. (I think I’d had this beer before in Maine, but not positive.) They also had passed appetizers, endive tea leaf with giant lima bean, beefsteak mushroom and pumpkin and tea-smoked tofu and snow pea wrapped in yuba, pear-yuzu mustard. The apps were a little forgettable but the spicy mustard was amazing, And spicy.

naked kitchen sf | almost getting it together

Apps.

Next came a dal soup with pumpkin and mini samosas, paired with Rogue Farms Pumpkin Patch Ale. I’d actually had this beer before and really liked it.

naked kitchen sf | almost getting it together

I need to up my soup game.

Following the soup, we had a salad with roasted beets and pumpkin (specifically, kabocha squash) and then a Headlands Group G Belgian RyePA which truthfully, I wasn’t super into, but I’m not super into IPAs (or truthfully, non-wheat beers). It was from San Francisco. I couldn’t tell you a thing about the craft beer game in Northern California because it’s mainly all about wine up here.

naked kitchen sf | almost getting it together

Salad, as if you couldn’t tell.

The main course was definitely my favorite, but as we all know, I am a fan of vegetables. It was a root veggie cake topped with pecan-crusted tempeh with a mushroom sauce, brussels sprouts and cranberry sauce. Kind of Vegan Thanksgiving, if you will. The beer was a St Feuilien Saison from Belgium. I’ve had Saisons once or twice, always thinking I will love them. I still couldn’t tell you if I’ve made a firm decision on whether I love them or not.

naked kitchen sf | almost getting it together

We were definitely told why the mushroom sauce was green but I couldn’t tell you how or why now.

naked kitchen sf | almost getting it together

Pre… ahem… fried… tempeh.

Finally, as if my stomach could really handle any more food, there were chocolate waffles with pumpkin sorbet, poached pears, raisins and walnuts. It was paired with a North Coast Old Stock Ale from Fort Bragg, California, but at this point I was kind of buzzed and so sleepy so it didn’t really matter.

naked kitchen sf | almost getting it together

This sorbet didn’t taste dairy-free at all.

I definitely loved my experience with Naked Kitchen and I’m so happy Sam asked me to go! I had a slight bit of food regret with how full I was (and how sluggish my run felt the first couple of miles on Saturday) but it was totally worth it and something I would do again.

Chat with me:
Have you ever done a secret kitchen/pop-up kitchen? Would you want to? What is the most memorable meal you’ve had lately?

Slow Roasted Tomato Basil Soup

slow roasted tomato basil soup | almost getting it together

Is it even tomato season anymore? Sorry, I’ve had this recipe sitting around since September and you know what… tomato soup and grilled cheese screams fall/winter to me. I was hardcore craving grilled cheese and tomato soup around this time (early September), probably due to stress. I seriously cannot wait to be settled into SF and stop being stressed and get my life back in order. I never got that grilled cheese, by the way. I think I made a dumb brown rice wrap with mozzarella. NOT THE SAME.

slow roasted tomato basil soup | almost getting it together

Missing: Grilled Cheese. Reward: This soup.

So if you’re a meal prepper, this is super easy to get going and kind of forget about while you do other stuff. It’s so nice to come home and have homemade soup in the refrigerator to just reheat.  I also am a big believer that soup gets better with age, so it’s perfect to have for dinner all week.

slow roasted tomato basil soup | almost getting it together

Like a fine wine (and myself), better with age.

This is super creamy, even though it’s vegan. I think it’s because you’re just slow roasting the tomatoes so they are super soft and falling apart by the time you blend everything together. Are tomatoes paleo? I don’t know. But if they are this paleo so I’m going with it. Also, this just so happens to be meatless so make this for dinner tonight… and head over to Tina’s blog to see even more Meatless Monday recipes!

5.0 from 3 reviews
Slow Roasted Tomato Basil Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Vegan, Paleo
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 10 tomatoes
  • 2 tbsp olive oil
  • ¾ cup water
  • 1 large onion, chopped.
  • 1 tbsp chopped garlic
  • ½ cup basil
  • 2 tsp pink Himalayan sea salt
Instructions
  1. Boil large stock pot of water. Turn off heat and place tomatoes in for one minute.
  2. Carefully pour out hot water and run cool water over tomatoes.
  3. While tomatoes are cooling, heat 2 tbsp of olive oil on medium low heat.
  4. Add garlic to stock pot and stir, cooking for one minute or until fragrant.
  5. Add chopped onion and stir, cooking for 5 minutes or until tomatoes become translucent.
  6. Once tomatoes are cool to the touch, peel off skins and cut off stems.
  7. Chop tomatoes into cubes and add to stock pot.
  8. Add water, basil and sea salt to stock pot and stir well.
  9. Cover, stirring occasionally and cook for two hours.
  10. Turn off heat and let soup cool.
  11. Carefully add soup to blender in batches and blend until smooth.

Chat with me:
What is your favorite comfort food? Do you start craving comfort foods and sugar when you’re stressed? Are tomatoes paleo?

Slow Cooker Banana Chai Steel Cut Oatmeal

slow cooker banana chai steel cut oatmeal | almost getting it together

I originally planned on posting this yesterday (Monday) but um, trying to find an apartment in San Francisco is like trying to find a coconut water in the Cincinnati airport (impossible, because I spent 20 minutes trying to do so about an hour ago). It’s 2014 – EVERYWHERE should have coconut water. Would it kill one shop to have one bottle of coconut water? Every airport is terrible except the Delta terminal at LGA and the Minneapolis airport as a whole. Rant over. Hopefully I have a home when I move next week. Stay tuned.

Other things I am bad at besides finding an apartment, dealing with stress and being an adult involve making my own banana bread. I keep trying to perfect a banana bread recipe but I can’t. It’s because I do dumb stuff like throw in other produce that is about to go bad (so guilty of adding spinach to everything… but it IS delicious in my Banana and Fig Chocolate Chip Muffins). I’ve just had a bananas amount of over-ripe bananas lately… finally I gave up on banana bread and decided to put them in oatmeal. I’m so glad I did.

This is a perfect added sugar free oatmeal base to add lots of toppings in, especially since it is so low calorie. Add lots of nut butter (Nuttzo is really great in this oatmeal), more fruit and my favorite… yogurt! I think I eat more Greek yogurt than the entire country of Greece combined. Oh by the way, this is gluten free, vegan and added sugar free so unless you’re crazy and don’t eat oatmeal, this recipe is for everyone!

I also realized this luckily fits into the Recipe Redux theme for the month… spooky spices. I don’t even know why I have ground clove but I do. I always see chai recipes but never have chai tea (which is a lie, I just don’t know how to cook with tea) so I looked at the chai tea box and mixed together all the spices that were in it. Win.

Slow Cooker Banana Chai Steel Cut Oatmeal | almost getting it together

Slow Cooker Banana Chai Steel Cut Oatmeal

Slow Cooker Banana Chai Steel Cut Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 5 servings
Ingredients
Oatmeal
  • 2 bananas, sliced
  • 1 cup steel cut oatmeal
  • 5 cups water
  • 2 tsp vanilla
  • 2 tsp chai mix (see below)
  • ⅛ tsp Pink Himalyan Sea Salt
Chai Mix
  • 1 tbsp cinnamon
  • 2 tsp ginger
  • 2 tsp ground clove
  • 2 tsp cardamom
Instructions
  1. Place all ingredients in slow cooker and stir well.
  2. Turn slow cooker on low and cook 6-7 hours until all water is absorbed.
  3. Serve immediately or store leftovers in refrigerator and reheat as needed.
Nutrition Information
Serving size: 1 cup cooked Calories: 104 Fat: 1.1g Carbohydrates: 21.8 g Sugar: 5.8 g Fiber: 3.0 g Protein: 2.6 g

 Loading InLinkz ...

Chat with me:
How do you use over ripe bananas? What are you bad at? Will you come be an adult for me so I don’t have to be one?