[Recipe] Individual Italian Plum Crumble | V+GF

September 8, 2015 by Lindsay Ingalls 17 Comments

I think my favorite time of the year to visit the farmers market is just at the end of summer when it starts to get a bit cooler and the produce is starting to change to apples and squash and you get the last of the summer fruits. This week the littles and I headed to the Hollywood Farmers Market and we found ourselves coming home with an abundance of fruit including some beautiful fresh and dried Italian plums.

While I could have just left them alone and enjoyed snacking on them throughout the week I had a craving for some really yum crumble. I didn’t want anything to sweet or heavy, just a really light crumble that highlighted these delicious Italian plums. Since I find that plums and almonds are fantastic together I thought let’s break out the almond meal for this one and along with a few other ingredients a delicious crumble was formed.

Italian Plum Crumble

2015-09-08 14:06:07

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Filling

10-12 Italian plums, pitted and sliced
2 tablespoons coconut sugar
1 teaspoon vanilla

Topping

3 tablespoons coconut sugar
2 tablespoons gluten free rolled oats
4 tablespoons almond meal
3 tablespoons coconut oil

Instructions

Pre-heat oven to 375F
Toss the plums with the coconut sugar and vanilla and evenly fill six lined muffin cups.
Stir together the coconut sugar, oats and almond meal. Add in the coconut oil and crumble together.
Top each of the plum cups with the crumble topping.
Place in the oven and bake for 20-22 minutes until lightly browned.
Allow to cool for at least 10 minutes before enjoying. Serve with your favorite vanilla frozen dessert.

By Lindsay Ingalls (@RunWithTongs)

Naturally Lindsay http://3.232.172.97/

Of course no crumble is complete without some vanilla “ice cream” with it. Especially when the crumble is still warm enough to melt the ice cream as you eat it and you end up with this creamy sauce at the end that you could just drink up. Needless to say with the help of my parents all of the crumbles are gone and I’m hoping that this Saturday there will be more Italian plums for me to make this crumble again.

Autumn Spiced Vanilla Latte

August 30, 2015 by Lindsay Ingalls 1 Comment

After a crazy heat wave here in Portland we have finally had a bit of cool and rainy weather. I don’t know about you but cool, rainy weather = coffee in my world. Also moving with a one-year-old and a three-year-old also = coffee (coffee, coffee). So what better way to spend a Sunday afternoon than making an Autumn Spiced syrup while your husband makes you an espresso for your homemade latte?
When we lived in Montpelier Vermont we used to go to Birchgrove Bakery (the name may be different now) and they had the best Autumn Spiced latte. I have no idea what was in it but I remember flavors of vanilla and cinnamon so I decided to make my own spiced syrup.

For the Autumn Spiced syrup you will need:

1/2 cup coconut sugar
1/4 cup water
1/4 teaspoon cinnamon
dash of ground ginger
dash of ground nutmeg
1 teaspoon pure vanilla extract

Bring the coconut sugar and water to a boil. Stir in the spices. Turn the heat down a bit and simmer until thick stirring frequently. Do not walk away from this because you don’t want want it to boil over or to burn. Once it coats the back of a spoon (about 3-4 minutes) pour into a heat proof container to cool slightly. To make the latte you will need one to two shots of espresso or you can make a cafe au lait by using your favorite coffee. Heat up the Almond Breeze Unsweetened (the syrup will be sweet enough) Vanilla Almond Coconut Milk and use an electric frother to create a really great foam. Add 1-3 teaspoons of syrup to your espresso/coffee and mix together then slowly add in the steamed milk and top with the delicious foam.

This drink is seriously delicious and while I usually drink my coffee black it will be the perfect treat for the Fall and Winter. I think I might even try it in my roasted dandelion teas as well; I bet it will be fantastic.

What gets you excited about Fall? For me it’s the crisp weather, Gilmore Girls (I re-watched it each Fall) and warm coffee.

This post is sponsored by Almond Breeze Almondmilk.

Healthy Seasonal Recipes with PAM | Warm Cherry Tomato Bruschetta

July 23, 2014 by Lindsay Ingalls Leave a Comment

Something exciting happened this past weekend…TOMATOES! Yes finally our local farmers market vendors have tomatoes and I am seriously in heaven. You would have thought the two huge heirloom tomatoes and three pints of heirloom cherry tomatoes would have lasted us all week but since I have been on a crazy tomato kick we are already out of them….four days later.

I am hoping that this baby makes his/her appearance very soon but I am also hoping that we can make it to the market to stock up on super sweet and juicy local tomatoes. I am salivating just thinking about buying more. Lately my favorite way to enjoy them has been on top of toast. Sometimes simply raw and sliced up with a little salt and pepper and other times I like to saute them up with a little onion or shallot and serve warmed.
Healthy Seasonal Recipes with PAM | Warm Cherry Tomato Bruschetta

Warm Cherry Tomato Bruschetta

Serves 4-6

1 pint of cherry tomatoes, quartered
PAM Organic Olive Oil Spray
1/4 cup minced red onion or shallot
2 garlic cloves, minced
1 teaspoon red wine vinegar
salt and pepper to taste
4-6 slices of sourdough bread

Directions:

Toast up your sourdough bread; you can simply do this in a standard toaster, under the broiler in your oven or if you have a grill try grilling up your bread (my favorite method).
Heat a medium saute pan over medium-high heat. Spray to coat the bottom with PAM Organic Olive Oil Spray <– this spray keeps things light and healthy plus clean up is a breeze. Add the onion and cook for 3-4 minutes until onion is soft.
Add in the cherry tomatoes and garlic and cook until the cherry tomatoes start to break down; this should just take a few minutes.
Season with red wine vinegar, salt and pepper.
Top each slice of toasted sourdough with the warm cherry tomato topping.

Healthy Seasonal Recipes with PAM - Warm Cherry Tomato Bruschetta

Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.

Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.

Summer Entertaining with Blue Diamond // Antipasto Plate with Almond Cheese Stuffed Peppers

July 21, 2014 by Lindsay Ingalls 3 Comments

Disclaimer: This post was sponsored by Blue Diamond Almonds. As always all opinions are my own.

Neil and I have always enjoyed entertaining whether it’s a pizza party, a potluck or our annual pumpkin beer tasting dinner. My favorite time to entertain however is during the summer when the days are longer, the sun is out and there is little need to do much cooking. I prefer to whip up some salads, grill veggie burgers and of course set out a few snack plates to start off any gathering.

I am particularly partial to antipasto platters because there is little work involved for me and they just look beautiful. I head to the grocery store pick up a few varieties of olives and various other antipasto bar items including peppers (hot and sweet), artichokes, roasted garlic, marinated tomatoes and basically anything else that looks good. I will finish off my platter with toasted bread, pita chips, crackers and hummus. Since I don’t like to do everything store bought I usually add in my own little treat and this time I made almond cheese stuffed peppadew peppers.

What you’ll need for the almond cheese:

One 6oz tin of Whole Natural Blue Diamond Almonds, soaked in filtered water overnight
2 tablespoons olive oil
2 tablespoons nutritional yeast (this provides the cheesy flavor)
2 tablespoons lemon juice
1 tablespoons sweet white miso
1 tablespoon water
salt and pepper to taste

Simply toss all of the ingredients in a high speed blender or food processor and process until smooth and then stuff your peppers and enjoy!

Share you summer entertaining tips below! One of my top tips is to keep it fresh and simple so that you can also enjoy the party!

Sunshine Burger Recipe + Giveaway | California Burger

July 2, 2014 by Lindsay Ingalls 19 Comments

Disclaimer: I received Sunshine Burger product to review without monetary compensation. All opinions are my own. I was given the opportunity to review through the Sweat Pink Ambassador community.

There was a time when we ate veggie burgers all the time at our house but over the past few years we have been diversifying our meals more so now when we do have burgers we like to go all out. It also happens that summer time is our favorite time to indulge in veggie burgers because it’s grilling season and there is also a summer bbq party to host or attend.

While the standard burger toppings (lettuce, tomato, ketchup, mustard and onion) are fine a burger is always better if there is upgrade to toppings. Some of my favorite combinations include bbq sauce, sauteed mushrooms, crispy onion rings and vegan cheese slices. I also love a good “cheese” burger with lots of banana peppers and pickles and of course your standard toppings. When I’m feeling a little crazy going a more Tex-Mex route is always fun with toppings such guacamole, salsa and refried beans. However, while all of those are great combinations my current favorite is what I like to call the California Burger.

Ingredients:

Tomato, sliced
Red Onion, super thinly sliced
Micro Greens or Sprouts
Avocado, sliced
Vegan Cheddar
Whole Wheat Bun
Garden Herb Sunshine Burger – cook based on instructions on the box
Herbed Vegan Mayo (1 tablespoon each freshly chopped basil, chives, parsley and lemon juice with 1/3 cup vegan mayo)

Sunshine Burger: Cali Burger top and bottom

Simple and easy to put together! I like to slather a healthy serving of mayo on each side of my bun and then I place the micro greens on one side and the tomato, onion and avocado on the other. I make sure to melt the “cheese” onto the burger and then that goes in the middle. Then it all gets smooshed together and I gobble it up. P.S. this is messy so get the napkins ready or just lick your fingers like I do. Sunshine Burger: Cali Burger Finished

Now I have been a Sunshine Burger fan for years now so I was thrilled to work with them. My favorite way to eat them (besides the recipe above) is either on top of a salad or in a wrap. They are seriously delicious and they are free of gluten, wheat, soy, corn, oats, dairy, eggs, tree nuts and peanuts AND Non-GMO project verified. <—All the more reason I love these burgers. My favorite flavors are the Garden Herb and the Hemp & Sage Breakfast but now that I see there is a Loco Chipotle one I am going to have to try that one out because I love chipotle flavored foods.

Want to try Sunshine Burger out for yourself? Sign up for the e-newsletter and receive a coupon. Take advantage of the Find-A-Store feature, where you can locate local grocery stores that have Sunshine Burger products so you can use your coupon!

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Blue Diamond Almonds| Red, White & Blue Smoothie Bowl

June 30, 2014 by Lindsay Ingalls 5 Comments

Disclaimer: This post was sponsored by Blue Diamond Tastemakers. As always all opinions are my own.

It’s almost the Fourth of July! Are you ready for cookouts, fire works and parades? Well why not start the celebration with a yummy 4th inspired smoothie bowl filled with lots of delicious things to get your celebration weekend started off on the right foot.

Red, White and Blue Smoothie Bowl

Serves 3-5 (depending on how hungry you are)

Ingredients:

5 frozen bananas (you could always use fresh ones as well or a combo)
2 cups frozen mixed berries
1-14.5oz can of lite coconut milk (or other milk of your choice)
Blueberries
Raspberries
Blue Diamond Toasted Coconut Almonds
Honey or Agave Nectar
Coconut Flakes
Granola of your choice

Instructions:

Place bananas, frozen berries and coconut milk in a high speed blender and blend and until smooth. If you are using all frozen fruit then you may need to stop and scrape down the blender a few times to help it out.
Pour/scoop into bowls and top with a sprinkle of granola, lots of berries, a sprinkle of coconut flakes, a drizzle of honey or agave nectar and as many Blue Diamond Toasted Coconut Almonds as you desire.

The big question: what does the toddler think?? SHE LOVED IT. I swear she ate more then we did and kept asking for more and more almonds!

How are you celebrating the Fourth? I think we are going to lay pretty low and just relax as a family!

{Recipe} French Lentil Dahl

November 12, 2013 by Lindsay Ingalls 2 Comments

Healthy. Cheap. Easy. Three keywords when it comes to recipes lately at our house. Lentils are just that healthy, cheap and easy to work with and they are so energizing and filling. Last week I made this dahl for dinner and Neil took it to work for lunch the next day. That same day he had the opportunity to go out for lunch (for free) but decided he would rather have leftover dahl, brussels sprouts and rice <-- that's how good this recipe is; don't believe me? Try it out for yourself and see.

French Lentil Dahl

1 teaspoon coconut oil
1 red onion, Diced
1 carrot, Peeled and Diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
15oz lite coconut milk
1 teaspoon ume vinegar
1 medium tomato, diced
2 cups French Lentils, cooked

Melt the coconut oil in a medium heavy bottom pot over medium heat. Add the carrot and onion; sautee for 7-10 minutes until softened. Stir in the garlic, curry powder, salt and pepper. Add the coconut milk, tomato, ume vinegar and lentils. Bring to a simmer, cover and reduce to low. Cook for 30 minutes. You can leave it as is but if you would like it a bit creamier remove 1-1.5 cups of the dahl and blitz in your blender until smooth; return to pot and stir to combine. Serve with rice over a bed of baby spinach.

Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.

Red, White and Blue Smoothie Bowl

French Lentil Dahl

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