You can enjoy this summer smoothie bowl year-round by using frozen berries and bananas! In the summer, I take advantage of fresh plums and blueberries to add on top. This vitamin-packed smoothie bowl is super creamy when made in a Thermomix. You can top it with any toppings you like!

This smoothie bowl recipe is vegan and gluten free.

Check out this video to see how I made it:

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Berry Smoothie Bowl

Recipe by KristianneCourse: Uncategorized

Servings

2

servings

Prep time

10

minutes

Cooking timeminutes

Ingredients

• 1 frozen banana, chopped

• 1/2 cup frozen blueberries

• 1/2 cup frozen strawberries

• Fresh fruit for topping

Directions

• Add the frozen fruit into a Thermomix or blender and blend on medium speed for 10 seconds.
• Scrape the sides of the bowl with a spatula and blend again on medium speed for 5 seconds.
• Transfer to a bowl and top with fresh toppings.

Recipe Video

The post Berry Smoothie Bowl appeared first on My San Francisco Kitchen.

Thank you Keen One Quinoa for sponsoring this post. All opinions are my own.

If you love quinoa as much as I do, you’re going to love Keen One Quinoa! They make different flavors of organic Quinoa Cups that are ready in about 12 minutes for a quick healthy meal. Keen One Quinoa Cups have made my work week so much easier, since the quinoa is par-cooked and already packed with nutritious ingredients. They are a great source of energy, and each quinoa cup has about 12 grams of protein! All you need is a little hot water (either boiling or microwave) and you’re good to go. I’ve found that all of their flavors are delicious to eat as a quick meal on their own (even right from the cup!), but you can also add them as a side to your favorite meal or for meal prepping.

Keen One Quinoa Cup flavors include:

Garden Medley

Chipotle

Pesto Pasta

Jamaican Jerk

Harissa Red Pepper

Thai Coconut Curry

As a busy mom of two, Keen One Quinoa cups have made mealtime much easier. I feel good about serving up healthy organic quinoa to my family that is already prepared with healthy ingredients. I also love how light and easy the cups are to take on-the-go, perfect for trips since you only need some hot water or a microwave to make them.

One of my favorite quick recipes to make with the Chipotle Quinoa Cup is chipotle wraps. Since the Chipotle Quinoa Cups already have black beans, tomato, corn, hemp seeds, chipotle peppers, and spices, I just add a fresh avocado, some shredded cabbage, cilantro and a bit of salsa along with the quinoa in a tortilla and I’m good to go!

Here is step-by-step how I make my Chipotle Quinoa Wraps.

Step 1. Add ½ cup hot water to the quinoa cup, stir, and let stand 7 minutes.

Step 2: Add the quinoa, avocado, cabbage, cilantro, and salsa to a tortilla and wrap it up.

Keen One Quinoa cups are perfect for students (it was actually created by a student who wanted to make healthier, affordable options compared to typical dorm food), busy professionals, parents, kids…everyone! Head over to their website, www.keenonefoods.com, to learn more and shop.

https://www.facebook.com/KeenOneQuinoa

https://www.instagram.com/keenonequinoa

https://www.twitter.com/keenonequinoa

Keen One Quinoa Chipotle Wraps

Recipe by KristianneCourse: MainDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking timeminutes

A flour tortilla filled with Keen One Quinoa Chipotle quinoa, avocado, salsa, and cilantro.

Ingredients

• 1 Keen One Quinoa Chipotle Quinoa Cup

• ½ cup water

• 1 flour tortilla

• 1 avocado, pitted, peeled and sliced

• ⅓ cup chopped red cabbage

• 2 tbsp salsa

• 2 tbsp chopped fresh cilantro

Directions

• Add ½ cup boiling water to a Keen One Chipotle Quinoa Cup, stir, and let stand for 7-10 minutes.
• Add the quinoa to a tortilla, then top with the remaining ingredients and roll up.
• Makes 1 wrap

The post Keen One Quinoa Review appeared first on My San Francisco Kitchen.

Follow me on Instagram @thecookingrx for more plant-based recipes!

Fall salads like this roasted acorn squash salad are my favorite! This healthy vegan fall salad is quick and easy to toss together for lunch or dinner. I am also a little obsessed with how pretty the edges of sliced acorn squash looks! Acorn squash is easy to slice and roast (it only takes about 15 minutes!). Did you know you can also eat the skin? After it cooks, it is tender enough to eat. I like to switch up the mix-ins, including pecans, cranberries, roasted pumpkin seeds, pomegranate arils, and cooked lentils. I cook the lentils ahead of time in my Thermomix®.

Roasted Acorn Squash Salad

Recipe by Kristianne

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1 acorn squash⁠

• 1 cup cooked lentils

• 2 cups mixed greens, washed and drained⁠

• 1/4 cup pecans⁠

• 1/4 cup dried cranberries⁠

• 2 tbsp pomegranate arils⁠

• 2 tbsp roasted pumpkin seeds⁠

• 3 tbsp olive oil⁠

• 1 tbsp red wine vinegar⁠

• 1 tbsp maple syrup⁠

• 1 tsp mustard⁠

• Salt and pepper, to taste⁠

Directions

• Preheat the oven to 400 degrees F.⁠
• Slice a washed acorn squash in half, then remove the seeds and pulp.⁠
• Slice each side of the squash into small slices and toss with some olive oil and salt and pepper, then roast in the oven for 15 minutes, or until tender.⁠
• In the meantime, whisk together the olive oil, vinegar, maple syrup, mustard, salt and pepper.⁠
• Let the squash cool to room temperature, then toss together with the remaining salad ingredients in a large bowl.⁠

Disclaimer: Some links in this post may be affiliate links.

The post Roasted Acorn Squash Salad appeared first on My San Francisco Kitchen.

Move over fried onions, there is a healthier and more delicious topping for this classic green bean casserole recipe: IWON Organics Caramelized Onion Protein Puffs! Two easy swaps make this green bean casserole vegan: unsweetened almond milk for heavy cream and olive oil for butter. It’s a healthier side, without sacrificing taste. This vegan green bean casserole will be the talk of your next dinner.

Use code KRISTIANNE15 to save on your order at www.iwonorganics.com

IWON Organics snacks are made with more fiber and protein compared to other snacks, and they’re made with wholesome ingredients you can feel good about. Their mission is simple: eating well while on the run. In addition to snacks, they have a delicious, healthy line of protein cereal and granola. Their caramelized onion protein puffs are the perfect savory topping for this healthy vegan green bean casserole! I love that they add both taste and nutritional value to this dish.

To make the vegan green bean casserole, first trim and rinse the green beans.

Next, boil the green beans in salted water for 7 minutes, and drain and set aside. In the same pot, heat olive oil and add in the garlic and shallot. Cook for 5 minutes, then stir in some flour. This will help thicken the sauce.

Add the vegetable broth (or water and vegetable bouillon) and unsweetened almond milk. Boil until sauce becomes thick, then add the green beans back in.

Add some IWON Organics Caramelized Onion Protein Puffs and stir it all together. 

Add to a baking dish, top with more protein puffs and sliced almonds and bake in the oven at 400 F for 15 minutes, until bubbly. Serve this vegan green bean casserole warm from the oven!

Enjoy!!

Here is a video how to make this vegan green bean casserole:

The Best Vegan Green Bean Casserole

Recipe by KristianneCourse: Sides, Thanksgiving, Vegetarian

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 12 oz green beans, trimmed

• ¼ cup olive oil

• 1 shallot, chopped

• 2 garlic cloves, minced

• 8 oz sliced cremini mushrooms

• 2 tbsp flour

• 1 cup water

• 1 tsp vegetable bouillon

• 1 cup unsweetened almond milk

• Salt and pepper, to taste

• 1 ½ cups IWON Organics Caramelized Onion Protein Puffs

• ⅓ cup sliced almonds

Directions

• Bring a large pot of salted water to boil.
• Rinse the green beans, then boil them for 7 minutes and drain.
• Heat olive oil in a large pot over medium heat and add the shallots and garlic. Cook for 5 minutes, stirring occasionally.
• Add the mushrooms and cook for 5 minutes.
• Stir in the flour and cook for 30 seconds.
• Add the water and bring to boil, then stir in the vegetable bouillon.
• Add the almond milk, salt and pepper and simmer on low heat for 10 minutes, or until the sauce thickens.
• Add the green beans and ½ cup IWON Organics Caramelized Onion Protein Puffs and stir.
• Transfer to a 9×13-inch baking dish, top with remaining puffs and sliced almonds and bake in the oven at 400 degrees F for 15 minutes.

Recipe Video

The post The Best Vegan Green Bean Casserole appeared first on My San Francisco Kitchen.

Below is a video tutorial on how to cut up a pumpkin for cooking:

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A post shared by Kristianne | Plant Based (@thecookingrx)

Don’t forget to use the seeds:

Here is more pumpkin recipe inspiration for fall:

The post How to Cut a Pumpkin for Cooking appeared first on My San Francisco Kitchen.

Thank you IWON Organics for sponsoring this post. All opinions are mine.

Pumpkin Chia Pudding Parfaits

Looking for the perfect fall breakfast? These pumpkin chia pudding parfaits are the perfect way to start your day! They are made with pumpkin chia pudding, vanilla coconut yogurt, vegan caramel sauce, chopped apples and IWON Organics Maple Protein Granola Clusters. 

IWON Organics offers a balanced nutrition profile in all of their products. I love how their maple granola is naturally sweetened with maple syrup, and there is no added refined sugar! It tastes so amazing and gives me all of the fall feels. The maple granola clusters also include almonds and chia seeds for more superfoods.

These pumpkin chia pudding parfaits are vegan and gluten-free.

Check out www.iwonorganics.com for more healthy, plant-based foods.

Pumpkin Chia Pudding Parfaits

Recipe by Kristianne

Servings

2

servings

Prep time

4

hours 

Cooking timeminutes

Ingredients

• ¼ cup chia seeds

• ½ cup maple syrup

• 1 cup vanilla almond milk

• 1 cup vanilla coconut yogurt

• 2 tbsp pumpkin puree

• 1 cup IWON Organics Maple Protein Granola Clusters

• 1 apple, chopped

• 2 tbsp coconut milk

• 2 tbsp almond butter

Directions

• Whisk the chia seeds, 2 tbsp maple syrup, almond milk, and pumpkin together in a large bowl and set in the fridge to chill for 4 hours.
• Heat 2 tbsp maple syrup, coconut milk and almond butter in a small pot until bubbly to make the vegan caramel.
• Layer the pumpkin chia pudding, coconut yogurt, apples, caramel, and granola in each glass.
• Makes 2 glasses

The post Pumpkin Chia Pudding Parfaits appeared first on My San Francisco Kitchen.

Disclaimer: I was gifted the ingarden to write a review on my experience; all opinions are my own.

I recently discovered an incredibly easy way to grow my own fresh organic microgreens at home year-round: ingarden. ingarden is a self-sustaining indoor microgreens garden that you can set up anywhere in your home (just not in direct sunlight). The non-GMO, organic, biodegradable seed pads grow over 1,000 microgreens every week! ingarden offers a variety of microgreens that you can grow at home, such as arugula, kale, red cabbage, cress, radish, broccoli, mustard and alfalfa. If you aren’t familiar with microgreens, they are tiny plants from seeds that are packed with nutrients and add delicious flavor to a variety of recipes. I like to add mine to salads, sandwiches or on top of pasta dishes.

Buying microgreens at the store is not only expensive, it is wasteful with all of that packaging. The ingarden is made of a stainless steel frame that contains an LED grow light, stainless steel trays, wicks and a hand-crafted ceramic bowl – no plastic! The packaging is also eco-friendly and everything can be recycled. 

The best part of the ingarden is, after set-up, you barely have to lift a finger. It is almost like magic watching your microgreens grow in a beautiful ceramic dish that you can move around and even use as a centerpiece for your dining table. There is no soil required – the seed pads have everything your microgreens need to get growing. You don’t have to worry about over-watering or under-watering your microgreens thanks to an innovative wick watering system. You only need to fill the ceramic bowl with water about once per week. In addition, the LED grow light is on a timer, so it is on for 12 hours and off for 12 hours for optimal growth. You can also adjust the brightness of the LED grow light.

I also love that ingarden offers different colors for the ceramic bowl, so you can match your home decor vibe! I went with the warm mint, which matches my kitchen so nicely.

The set-up of my ingarden only took me about 5 minutes – it is so easy. All you need to do is place the ceramic bowl into the frame and then place the stainless steel tray holder, trays and wick holders on top. Then, place your seed pads onto the trays (it will hold three seed pads at a time).

Once everything is in place, all you have to do is pour water on top of the seed pads and fill the ceramic bowl. 

Plug the ingarden in, switch on the LED grow light timer and sit back and relax while your microgreens start growing.

Harvesting your microgreens from your ingarden is easy – just grab a clean pair of scissors and cut them at their base. Eat them alone or add them to your favorite dish. What dish is your favorite to add in some microgreens?

Check out my review video below to see the ingarden in action! You can get 20% the ingarden off by using code KRISTIANNE20.

The post ingarden Review appeared first on My San Francisco Kitchen.

I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Move over unhealthy brownies riddled with sugar and oil or butter, these healthy raw vegan walnut brownies are a triple threat: fudgy, delicious and healthy! They are made with a few simple ingredients that you probably already have in your pantry: walnuts, dates, cocoa powder and sea salt. I make them in my Thermomix® on the highest speed (speed 10) to blitz the dates and create a creamy fudgy paste that magically turns to “brownies” when the oils from the walnuts get released during the blending process. They are the perfect afternoon snack to boost your energy levels in a healthy way. Did you know, research suggests walnut consumption may be associated with improved cognitive function? Also, a handful of walnuts keeps you full and satisfied.

More information on snacking with walnuts can be found at https://walnuts.org/snacking/

Raw Vegan Walnut Brownies

Recipe by KristianneCourse: Snacks

Servings

8

servings

Prep time

15

minutes

Ingredients

• 1 1/2 cups chopped California Walnuts

• 12 pitted dates

• 1/4 cup cocoa powder

• Pinch sea salt

Directions

• Add 1 cup chopped walnuts, dates, cocoa powder and salt to a food processor and blend on the highest speed for 30 seconds.
• Scrape with a spatula and add the remaining walnuts and mix in on low speed for 10 seconds.
• Press into a smooth surface and shape into a square, about 1 inch thick.
• Wrap with cling wrap and chill in the refrigerator for 1 hour, then cut into 8 squares.
• Makes 8 brownies

The post Raw Vegan Walnut Brownie Bites appeared first on My San Francisco Kitchen.

“By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”

These vegan chocolate walnut date caramels are the perfect afternoon snack to raise your energy levels, or a special healthy dessert. Did you know, research suggests walnut consumption may be associated with improved cognitive function. These walnut date caramels are smart snacks, literally! I love to snack on walnuts because they keep me feeling full and give me an energy boost to complete my daily tasks or have the energy to play with my girls. I coated them in melted vegan chocolate chips with a little coconut oil – so yummy! Sea salt on top is optional, but I am all for it.

I use my Thermomix® to blend the date caramel mixture and melt the chocolate, but you can also use a food processor for the date caramel and double boiler method for the chocolate.

For more healthy walnut snack ideas, check out #RaiseYourSnackIQ on social media!

Vegan Chocolate Walnut Date Caramels

Recipe by KristianneCourse: Snack, Dessert

Servings

12

servings

Prep time

30

minutes

Cooking timeminutes

Ingredients

• 8 pitted dates

• 1 cup boiling water

• 2 tbsp coconut oil, divided

• 1/2 tsp vanilla extract

• 1/3 cup California walnut halves

• 1 cup semi-sweet chocolate chips

• Sea salt for topping

Directions

• Add the boiling water to cover the dates and let stand for 10 mintues.
• Drain the dates and add to a food processor along with 1 tbsp coconut oil, and vanilla extract and blend on high speed for 5 seconds.
• Add the walnuts and pulse once or twice for 1 second to mix in.
• Chill in the freezer for 15 minutes, then roll into 1-inch balls and place back into the freezer.
• In the meantime, melt the chocolate with the remaining 1 tbsp coconut oil.
• Dip the balls into the chocolate and place on a baking sheet lined with parchment paper. Sprinkle with sea salt if desired.
• Let set for 10 minutes in the refrigerator before eating.

The post Vegan Chocolate Walnut Date Caramels appeared first on My San Francisco Kitchen.

Follow me on Instagram @thecookingrx for more recipes!

Scones are one of my favorite breakfast items. They were one of the very first things I baked for my husband when we were first dating! Back then I used butter in my scone recipes, but since living a more plant-based lifestyle, I have switched the butter to coconut oil. The first time I tried it, I was surprised it did not change the texture or flavor at all (I use refined if I don’t want any coconut flavor). ⁠
⁠
I make these vegan chocolate chip scones in my Thermomix® using the dough knead setting – so easy! One of my secrets for this recipe is to add a splash of orange juice – it adds such great flavor!⁠ I love that this recipe does not require vegan butter. These vegan chocolate chip scones are made without vegan butter and instead use coconut oil.

Vegan Chocolate Chip Scones

Recipe by KristianneCourse: Breakfast

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Ingredients

• 1/3 cup coconut oil (in scoopable state, not liquid)⁠

• 1 tbsp flax seeds + 3 tbsp water, mixed⁠

• 1 cup whole wheat flour⁠

• 1 cup all-purpose flour⁠

• 3/4 cup vanilla almond milk⁠

• 2 tbsp orange juice⁠

• 1/4 cup sugar⁠

• 1/3 cup chocolate chips⁠

• 1 tbsp baking powder⁠

• 1/4 tsp salt⁠

Directions

• Preheat oven to 400 degrees F.⁠
• Add all ingredients except chocolate chips to a Thermomix® and knead for 1 minute using the dough knead setting. Add the chocolate chips and knead again for 15 seconds.⁠
• Transfer to a floured cutting board and form a 1 inch disc with your hands.⁠
• Cut 8 large triangles or use a biscuit cutter and place onto a baking sheet.⁠
• Bake for 20 minutes or until golden.⁠

The post Vegan Chocolate Chip Scones appeared first on My San Francisco Kitchen.