Red Velvet (Beet) Brownies (Gluten-Free, Vegan)

Receipe from Mind Body Green: Skip the red food dye and add some detox-friendly beets to your brownies! A healthy take on the classic dessert, with a rich and creamy cashew frosting.

Ingredients
1 cup raw beets, chopped (approximately 1 large beet, peeled & chopped)
1/4 cup coconut oil
1/3 cup agave
2 Tbsp. vegan chocolate chips
1 tsp. pure vanilla extract
1 Tbsp. raw cacao
2 Tbsp. ground flaxseed
1/2 tsp. sea salt
1 cup gluten-free rolled oats
2 Tbsp. coconut flour

Directions
Preheat oven to 350 degrees F. Line a square (8x8) pan with parchment paper and set aside.

In a food processor fitted with a metal blade, pulse beets until very finely chopped.

In a small saucepan, add coconut oil, agave, vegan chocolate chips and vanilla. Melt over low heat.

Add to beet mixture and purée until smooth.

Add the remaining ingredients to the food processor and purée until fully combined.

Spread evenly in the prepared pan and bake for 10-12 minutes.

Cool completely.

Top with the creamy cashew frosting (recipe below) and cut into squares. Store in the refrigerator or freezer.

Creamy Cashew Frosting Ingredients
1 cup raw cashews
1/2 cup boiling water
1 tsp. pure vanilla extract
1 tsp. agave 1 tsp. coconut oil

Directions
Add all ingredients to a high-speed blender and purée until smooth and creamy. Pour into a bowl and chill before frosting the brownies.

Notes
I used honey instead of agave.
I don't have a high speed blender, so I used a food processor. Frosting could have turned out smoother if used a blender... Interested in finding a different frosting recipe. 

Healthy Vegan Pad Thai With Shredded Cabbage

Serves 4

Ready in 30 minutes

Recipe from Paint + Tofu

INGREDIENTS:
1 head of green cabbage
1.5 cups edamame
2 cups red cabbage
4 carrots
2 limes

Sauce:
5 tablespoons soy sauce
2.5 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar (optional – I don’t use it!)
3 tablespoons organic ketchup
2 teaspoon ground ginger
.

INSTRUCTIONS:

1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler (or finely chop carrots). 
2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.

Chicken in Tomato Sauce With Chickpeas and Kale

YIELD: Serves 4  *  ACTIVE TIME: 45 minutes  *  TOTAL TIME: 45 minutes

INGREDIENTS:
1 cup breadcrumbs (I didn't use)
1 tablespoon plus 1 teaspoon dried oregano, divided
1 tablespoon plus 1 teaspoon dried thyme, divided
1 medium garlic clove, minced or grated with a Microplane
4 skinless boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 shallot, thinly sliced
Pinch of dried red chili flakes
1 (28-ounce) can whole peeled tomatoes
1 cup homemade chicken stock or store-bought, low-sodium chicken broth
1 (14-ounce) can chickpeas, drained and rinsed
2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

DIRECTIONS:
1.  Optional if you are going to use breadcrumbs - Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.

2.  Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.

3.  Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes. Add chicken and simmer until cooked through, about 5 minutes.

4.  Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.

Recipe from Serious Eats.

Energizing Farro Citrus Lunch Bowl

Ready in 20 minutes
Serves 2

INGREDIENTS:

• 1 cup uncooked farro, prepared according to package instructions (15 minutes)
• a couple pieces of grilled chicken and/or egg
• 1 orange, sliced
• 1 shallot, thinly chopper and sauteed
• a couple scallions, green part
• 1/4 cup mint chopped
• optional add 1/2 avocado

DRESSING:

• white balsamic vinegar
• splash of olive oil
• 1 lemon, squeezed
• 1 orange, squeezed
• optional red pepper flakes and garlic

Blueberry & Kale Grain Salad

Yield: Makes 8 servings (or 4/5 meals)
Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

Salad Ingredients:
1 cup wheat berries (which takes an hour to make. A quicker substitute is Farro)
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 cups coarsely chopped kale
1/2 cup Red Wine Vinaigrette
2 cups fresh blueberries (awesome addition are purple grapes)
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation: 
1. Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.

2. Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.

3. Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.



Red Wine Vinaigrette Ingredients:
1/3 cup red wine vinegar
1/2 large shallot, minced
2/3 cup extra virgin olive oil
2 tablespoons honey
2 teaspoons coarse-grained Dijon mustard

Preparation:
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

Notes: 
Recipe from Southern Living's july-2014-recipe-list.