Happy Monday-after-the Oscars! I figured I would keep it light and fun {aka complicated-recipe-free} over here on the blog today, as I’m sure many of you are recovering from the excitement of last night’s Oscar party! The hubby and I laid low this year, watching the red carpet with some special homemade healthy-ish cocktails (recipe soon!) and turned in early—we don’t have cable so we didn’t watch the main event, but were just as happy to head to bed early! We’re old.

{On the blog}

I started the week with my first easy recipe–a carrot cake inspired smoothie;

followed by another simple, albeit delicious side- grain-free curried cauliflower rice.

I can’t forget my easy-peasy creamy Italian salmon salad, a yummy way to shake up the classic tuna sandwich lunch.

And last my not least—another breakfast treat (you know I love them so!)

Favorite recipe as of late: Coffee flavored banana ice cream

{Around town}

I have a week off from working at the Meghan Telpner Culinary Academy (right before our jam-packed spring season starts on March 12—there’s still time to sign up!!), so I’m recipe testing all week! Pretending it’s spring already, cooking up some light mint-infused, greens-heavy warm weather dishes… while it’s 0 degrees out.

But I have to get ready, because I’m already booking up my weekends for events this spring. Looking to host a bridal shower, cocktail party, romantic evening for two, family gathering, baby shower or another special gathering and want some help from a holistic chef? Check out my website (spring menu up soon!) or jot me an email: kristin@chefkristinrugg.com. Mention you want the new SPRING menu and I’ll give you 10% off your service! I recommend booking my services (for over 6 people) a month in advance.

{What I’m nibbling}

Savory grain-free herb muffins with bacon—yes, you did read that right. Recipe later this week!

{On the web}

So many things on my to-make list! Here’s a few:

Magic kale salad with pistachio and apples

Coconut Eggplant Bharta

Garlic and sweet pepper Confit

Thai beef tacos

Coming up this week::
-Those muffins above. Get excited.
-Lemon pan-roasted brussels sprouts with goat gouda
-Spice-rubbed pork chops with cashew sage gravy

xo

Ice cream in the morning? Why not, when it’s healthy vegan banana ice cream filled with superfoods? Last week when I was working at the Meghan Telpner Culinary Academy, Meghan made a special treat for our Love-day guests by mixing her signature coconut milk ice cream with dandy blend, among other delicious and healthifying superfoods. And only the week before, my friend Jen made me a scrumptious grain-free icy dessert using banana and- that’s right- dandy blend. I couldn’t help but think, Why didn’t I think of that myself?

I love me some coffee ice cream, though it’s been years since I’ve indulged. This combo is the closest I have found to my beloved caffeine-and-dairy-laden treat.

So one morning, while staring at my Vita-mix in an early morning daze, I didn’t want anything but coffee ice cream for breakfast. It would be completely unorthodox to eat the real thing for breakfast, but I had frozen bananas on hand, and always keep the dandy blend stash well-stocked, so I started mixing together what turned out to be exactly what I hoped for- creamy, cold “coffee” ice cream for breakfast.

I figured this would be perfect to share with you as a weekend treat- as it is not an everyday breakfast indulgence, but once in a while, eating {healthy} ice cream (like cookies!) for breakfast is a really, really good idea.

Ice Cream for Breakfast
Serves 1

1 large banana, frozen
1/4 cup cashews
1 heaping tbsp dandy blend
1 tsp vanilla extract
pinch cinnamon
pinch stevia
1 tbsp lecithin granules (optional- will make it extra creamy)
1/4 cup homemade coconut milk

1. Place all in a Vita-mix or food processor. Using the tamper on the vita mix, blend until a thick, creamy ice cream is created. {With the food processor, process until smooth and creamy}

Serve with your favorite toppings- I chose coconut and cacao nibs!

Ever had ice cream for breakfast?

xo

You all know how passionate I am about being gluten-free. I wrote my e-book, over 200 pages on the subject- last year, and I know from personal experience it is the single most influential change I have made for my digestive health. When I went gluten-free, my digestive problems virtually vanished. I felt lighter, more energized and happier- as I was no longer crippled with so many painful digestive issues. I want you to feel just as good, but I know it’s harder for some of us to go g-free cold turkey. So why not get some support?

Meghan Telpner has just released her brand-new coached cleanse, the Gluten-free Renewal. It’s the perfect was to test out the gluten-free lifestyle with all the support you need from Meghan, Sondi and over 50 other friends from around the world going sans-gluten with you.

The cleanse package includes:

• A 30-day guide to Gluten-Free living that you can download immediately after registration.
• Two 7-day meals plans
• 45+ amazing and simple Gluten-Free recipes
• Gluten-Free cooking tips
• Plenty of easily digestible (get it?) info about gluten and how it affects your body, why it’s addictive, hidden sources of gluten, and more
• Bi-weekly emails with tips, support and bonus recipes
• Daily group support via Twitter (#GlutenFreeCleanse)
• Weekly live video chat/conference calls

Sounds amazing, doesn’t it? I thought so. Which is why I am excited to be able to give away a program to one of my lucky readers! A $99 value, free to one of you. Here’s the catch: the cleanse starts TOMROROW, February 24. You have until 10pm tonight to enter, and you will get an email first thing tomorrow morning so you can start group cleansing right away!

Want to purchase the cleanse? You only have until tonight! Check it out here.

Here’s how to enter:

1. Tell me why you want to try out g-free living!

2. Check out Meghan’s incredible blog and come back telling me something you learned about gluten-free living.

Already taking part in the program? Let me know below and I’ll enter you to win a copy of my gluten-free e-book, which I’ll send to the winner at the end of the program to help you continue your gluten-free journey.

Thank you all for entering! THIS CONTEST IS CLOSED.

xo

What do you mean you take the same lunch to work every day? Let’s change that, shall we? Changing it up is a good thing- you get a wider range of nutrients (read: healthier) and best of all, eating the same thing every day is boring. Let’s shake it up! This recipe is a twist on the classic salmon salad, with an Italian vibe featuring my favorite sundried tomatoes, balsamic vinegar and an Italian seasoning blend. No more garden salads or hummus wraps for you, not this week!

Creamy Italian Salmon Salad
Serves 1-2

1 can Wild-caught Alaskan Salmon
2 tbsp homemade mayonnaise
1/2 tbsp dijon mustard
1 tbsp balsamic vinegar
1/2 tsp Italian seasoning blend
pinch sea salt
2 stalks celery, chopped
1/4 cup sundried tomatoes

1. Drain salmon and set aside.

2. Whisk together mayonnaise, vinegar, dijon and seasoning blend with sea salt.

3. Toss together salmon, celery and sundried tomatoes with sauce. Mix until well combined.

Serve over a bed of fresh organic baby spinach, mixed greens, on a brown rice wrap or your favorite whole grain bread.

Come on, fess-up- do you eat the same thing every day? How are you going to switch it up?

xo

This is the week of easy recipes. I’ve been busy, so I simply have not had time to invent anything complicated. This is fine with me- I don’t think there’s anything wrong with simple recipes, and often, the recipes with the least ingredients are the most flavorful and interesting. Simpler recipes are great for highlighting the key ingredients without too much going on in the dish. This easy-as-can-be side dish is just that.

Pairing a classic yellow curry spice blend with cauliflower, long known to be a fabulous vehicle for curry- and turning into a rice makes it a great flavorful grain-free substitute for rice or quinoa.

This same method works well with different spice blends- try switching the oil to olive and making the spices more Mediterranean-inspired.

Curried Cauliflower Rice

1 head cauliflower, roughly chopped
2 tbsp coconut oil
1/2 onion, chopped small
2 cloves garlic, minced
1 tbsp curry powder of choice
Sea salt, to taste

1. Steam cauliflower until softened. Set aside to cool slightly.

2. Meanwhile, heat coconut oil in a large skillet. Sautee onion and garlic until translucent.

3. When cauliflower has cooled slightly, use a potato masher to mash into small pieces, much like rice granules. Transfer mashed “rice” to pan with garlic and onion.

4. Add curry powder to pan and stir well. Cook for about 5 minutes to let flavors meld. Season to taste and serve alongside your favorite main dish.

What are your favorite simple sides?

xo

I try not to post a smoothie recipe every week, for fear of being too repetitive. But I drink so many smoothies, I like to change it up quite a bit- so you can imagine my excitement when I find a delicious new combination. Like this one, for instance- chock full of veggies {carrots!} paired with sweet banana, coconut and walnuts for a true carrot-cake-esque flavor, I loved this from the first sip.

I find smoothies to be a fabulous easy way to get added nutrients in without tasting them- make this one green instead of orange by adding spinach, wheatgrass powder or spirulina. It will taste just as good! Or, keep it simple and just follow the recipe below. Refreshing and creamy, I think this is going to be one of my favorite breakfasts coming into spring.

Carrot Cake Smoothie
Serves 1

1 extra-large or two small carrots, roughly chopped
1 banana, frozen
2 heaping tbsp walnuts
1 scoop vanilla protein powder (vanilla extract if you don’t need the extra protein)
1 tsp maca powder—optional
1/2 tsp cinnamon
pinch nutmeg
pinch allspice
1 tbsp shredded coconut, plus more for topping
1/2 cup homemade coconut milk

1. Blend all in a high speed blender until smooth. Enjoy immediately.

xo

Here’s a little breakfast treat for your weekend- make these up on a lazy Sunday morning, as they take a little bit of time but they are as easy as can be, for a special brunch that is only suited for a weekend morning. What’s even better is they re-heat beautifully for snacks and breakfasts throughout the week.

Savory Veggie Pancakes
Makes 10-12 medium pancakes

1 large sweet potato, grated (about 1 cup)
1 large zucchini, grated (about 1 cup)
2 eggs, beaten
¾ tsp sea salt
cracked black pepper, to taste
2 tsp curry powder or favorite seasoning
¼ cup almond meal or brown rice flour
2 tbsp coconut oil for searing

1. Heat oil over medium high heat. Mix sweet potato, zucchini, eggs, almond meal and seasonings in a large bowl.

2. Using your hands, form about 2 heaping tbsp of the mixture into a small ball and squeeze out some of the liquid. Flatten into a thick patty and place on pan (be careful of splattering). Let cook until bottom is browned and cakes flip easily.

3. Repeat until mixture is used up. Serve with jam, applesauce or a runny fried egg on top!

These are also very kid-friendly- I frequently use them in my new-mommy classes!

What’s on your brunch menu this weekend?

xo

Now here’s a more Winter-appropriate beef dish: classic stew. I guess it’s not totally classic- there’s no potatoes, white flour or red wine to be found, but the flavors are classic- simple, warm, comforting- the same thing I’ve been going for in all my recipes this cold winter. Throwing everything in the slow cooker not only makes this recipe simple, but it also makes the beef fall-apart tender, always a plus in my book.

I also included an option for a stove-top beef stew, because I know not everyone owns a slow cooker, as much as I urge everyone I know who lives in a cold climate to invest in one. (You will. not. regret it!)

Slow cooker sweet potato beef stew
Serves 4-6

1 large white onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 large sweet potato, chopped
3 cloves garlic, minced
2 pounds stewing beef
1 tbsp dried thyme
2 bay leaves
1 tsp sea salt (to taste)
black pepper, to taste
4 cups beef or chicken broth
2 tbsp arrowroot powder
1/2 bunch kale, roughly chopped

Slow cooker:
1. Place onion, celery, carrots, sweet potato, garlic, beef and seasonings in bottom of slow cooker. Cover with broth. Simmer on low 6-7 hours.

2. After 6-7 hours, remove 1 cup liquid and whisk with arrowroot until dissolved. Return to slow cooker and stir in. Stir in chopped kale. Cook, uncovered, for another hour to thicken before serving.

Stovetop:
1. Heat 2 tbsp olive oil in a large stockpot. Add beef in batches, browning each batch and setting aside before adding next batch. Set aside when all beef is browned.

2. Add onions and garlic to pan. Cook until translucent. Add remaining vegetables (except kale) and cook until starting to soften. Add beef back in pan, along with seasonings and broth. Bring to a boil and reduce to a simmer.

3. Simmer, covered, 3-4 hours, stirring ocassionally until beef is tender. Remove 1 cup liquid and whisk with arrowroot until dissolved. Return to slow cooker and stir in. Stir in chopped kale. Cook, uncovered, for another 10-15 minutes to thicken before serving.

xo

This “recipe” of sorts is the easiest thing I do, once a week to get ready for the busy workweek. I figured I might as well share it, because it’s super simple- one of those ideas that seems like a “no-brainer” once you hear how easy it is. I stopped drinking dairy milk a long time ago, as I am intolerant to much of it. I can handle goat and sheep’s milk, but I’m really not a fan of the richness of pure goat or sheep’s milk. So for my smoothies, ice creams and creamy cream-less dishes, I prefer non-dairy milks to the likes of almond milk and coconut milk.

Making my own almond milk is a breeze and I do it often. But when I have a busy weekend with a busy week ahead, sometimes even finding the time to dig out my nut sack and squeeze out some milk seems too difficult. So I rely on this quick and easy method for inexpensive, creamy dairy-free milk.

Pure coconut milk is far too creamy for me to drink alone, so watering it down a bit and storing it in the fridge makes for a perfect drink-able alternative to using the straight canned stuff.

All you need is:

• A can of organic full-fat coconut milk
• A large mason jar with a tight-fitting lid
• Water

I know, right? Mind-blowingly easy. And delicious! Want something a little sweeter? Add in some raw honey, vanilla extract, stevia, maple syrup or even coconut syrup. Makes a fabulous evening hot drink with some cinnamon, nutmeg and a pinch of stevia! Or make it into my favorite mocha drink!

What is your favorite non-dairy milk?

xo

Happy Valentines Day! The day of red roses, dark chocolate, true love and sugar… lots and lots of sugar. So I thought for my special holiday post in honor of this day of love, I would give you a naturally sweetened alternative to the dairy-laden, sugar-filled treats that are most often passed around on this sweet day.

This recipe is natural enough that you can eat it for breakfast, which is my preferred way to enjoy it. I made it enough for two- a treat for you and your sweet, but feel free to halve it and enjoy it solo. There’s nothing wrong with being single! Show yourself some love with a healthy chocolate dessert breakfast.

Chocolate covered strawberry pudding for two
Serves you and your valentine

2 medium bananas, frozen
1cup strawberries, fresh or frozen
1 medium avocado, pitted
1/4 cup cocoa powder (or 2 tbsp raw cacao)
1/2 tbsp maca powder
pinch stevia (to taste)
1/2 tsp vanilla extract
1/4 cup coconut milk

{Make it breakfast:: add 1 scoop vanilla hemp or sun warrior protein powder and a large handful of spinach for extra nutrition and staying power.}

1. Add all to your vita-mix, blendtec or food processor and process away until you have a thick, creamy pudding! Add more coconut milk, a tbsp at a time as needed if blending is difficult. Top with your favorite goodies and enjoy!

Topping ideas: chopped nuts, coconut flakes, chopped strawberries or even some chocolate chunks!

Hope you all have a love-filled valentines day! Lots of love from me to you!

xo