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Mixed Berry Oatmeal Crumble Bars

I’ve been wanting to make a recipe like this for a while. With the snow on Monday and lots of frozen fruit in my freezer, it seemed like the perfect day for a baking experiment! I’m so glad I went for it, because these will be such a treat to munch on all week.

I’m usually more of a chocolate person when it comes to dessert. Brownies and chocolate chip cookies are irresistible to me. But, if there is a fruit based dessert with a warm, cinnamon crumble situation going on, then you’ve got some competition! I absolutely love crisps and cobblers with whatever fruit is in season.

I had an unopened bag of mixed berries (cranberries, blueberries, blackberries and raspberries) which sounded like the perfect blend for a winter crumble. I highly recommend using this blend if you try these bars, as the cranberries add bold flavor and a little tartness. They also add a big boost of antioxidants! In addition to heart healthy oats, I used almond flour and almond butter to add healthy fats, fiber and protein to these bars. With less than ½ cup of added sugar, these bars are nutritious enough to have for breakfast or a snack, and will keep you fuller for longer than a traditional dessert bar.

Ingredients

  • ¾ cup almond flour
  • 1 ½ cups old fashioned rolled oats
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tbsp cinnamon
  • ¾ cup creamy almond butter
  • 1 ½ cups frozen mixed berries (I used Cape Cod Select Power Berry Blend)
  • 1 ½ tbsp maple syrup
  • 1 ½ tbsp chia seeds

Instructions

  1. Preheat oven to 350 degrees F. Line a square baking dish with parchment paper.
  2. Combine almond flour, oats, salt, baking powder and cinnamon in a mixing bowl.
  3. Add almond butter and use your hands to mix it into dry ingredients. Mixture should be cohesive but crumby.
  4. Add about 2/3 of the crumble into the baking dish. Use your hands to press down firmly into a single layer.
  5. Bake for 10-15 minutes.
  6. While crust is baking, make the filling: heat berries in a shallow pan on medium heat until berries are soft and break to release their liquid. Stir in maple syrup and chia seeds. Heat for another 2-3 minutes, stirring occasionally then remove from heat to thicken.
  7. Remove crust from oven and spread the chia jam in an even layer on top. Sprinkle the remaining crumble on top of the jam layer.
  8. Bake for another 25-30 minutes, until crumble starts to brown.
  9. Let cool completely before slicing into squares.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations!

Featured

Zucchini Sweet Potato Black Bean Enchiladas with Avocado Cilantro Cream Sauce

Ben and I took a quick trip to NYC last weekend to visit our family and friends. We went to the Guggenheim and out for dinner and drinks with a group of our NYC people. I love Boston and I know this is where I am meant to be right now, but a piece of me will always belong to New York. The energy there is palpable and unmatched to any city I’ve ever been to. We both have close friends there, and we’ve kind of made a promise to each other to visit when we can so we don’t lose touch with them. Even though we were there for less than 48 hours last weekend, I met up with a good friend of mine for a workout class and coffee date and it was like no time had passed. Those couple of hours we got to spend with each other meant a lot to me, and reiterated the importance of keeping in touch!

Besides friends, another part of NYC I miss is the FOOD. There are an endless number of amazing establishments I would kill to have open in Boston. We didn’t have time to hit up all of my favorites, but I got in plenty of good eats, including Levain cookies. When you’re staying 4 blocks away from the bakery, it’s a sin not to go! After a weekend indulging in cookies and wine, I was craving something light yet filling and super flavorful this week. We both love Mexican food, so I decided to try a lightened up version of enchiladas! These babies are stuffed with some of my favorites (sweet potato, black beans, spinach and red pepper) and wrapped in zucchini! Using zucchini in place of tortillas, the veggie filling and dairy free avocado cream sauce makes these enchiladas quite filling, but not to the point where you want to unbutton your pants and take a nap. There’s a time and a place for those decadent meals, but this recipe is totally what my body was craving!

You can absolutely use tortillas in place of zucchini for this recipe – it will just make fewer total enchiladas because the zucchini ones are smaller than usual. This recipe makes about 20 three-four inch long zucchini enchiladas.

Ingredients

  • 2 medium sweet potatoes, scrubbed and chopped into ½ inch cubes
  • ½ tbsp avocado oil
  • 1 cup diced onion (red or white are both fine)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 red bell pepper, diced
  • 3 large handfuls baby spinach
  • 1 can low sodium black beans, drained and rinsed
  • 4 large zucchinis
  • 2 cups red enchilada sauce, store bought or homemade. I made my own, adapted from Oh She Glows

Homemade Enchilada Sauce

  • 2 tbsp avocado oil
  • 1 tsp corn starch
  • 1 ½ tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 1 cup tomato paste
  • 1 ¾ cup low sodium vegetable broth
  • Salt to taste

Avocado Cilantro Cream Sauce

  • 1 ½ avocados
  • Juice of 1 lime
  • Handful of cilantro, roughly chopped
  • 1 ½ tsp garlic powder
  • ½ tsp salt
  • ¼ cup water

Instructions

  1. If making enchilada sauce: Heat oil over medium heat and stir in corn starch until mixture starts to thicken. Add spices, stir to mix and cook for 1-2 minutes until fragrant. Stir in tomato paste, vegetable broth and salt. Keep on low heat, stirring occasionally for 3-5 minutes. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F.
  3. In a medium pot, bring 5 cups of water to a boil. Add diced sweet potatoes, return water to a boil and cook for 5-7 minutes until fork tender, then drain.
  4. Using a Y-shaped vegetable peeler, peel zucchinis into long strips. The first couple strips might be too thin to roll, so you can discard them or use them for another recipe.
  5. For the filling, heat avocado oil in a large frying pan over medium heat. Add onion and cook 2-3 minutes until translucent. Add garlic, spices, salt and pepper, cooking another 2 minutes until fragrant. Add bell pepper and cook until soft. Stir in spinach, sweet potatoes and black beans and cook until spinach is wilted. Stir in heaping ½ cup of enchilada sauce, then remove from heat.
  6. Spread ¾ cup enchilada sauce in the bottom of a 9”x13” baking dish.
  7. Prepare the enchiladas: take 3 zucchini strips and lay them together on a clean cutting board, so that they overlap with each other and make a rectangle. Place about ¼ cup of the veggie filling and roll up to enclose filling. Place in baking dish, with the seam side down.
  8. Repeat until pan is full – I made 2 rows of enchiladas. Pour the remaining enchilada sauce on top of enchiladas.
  9. Bake for 20-25 minutes, until sauce is a little bubbly.
  10. While enchiladas are baking, prepare the avocado cream sauce: add all ingredients to a food processor or blender (I used a NutriBullet) and blend until creamy. Add water 1 tbsp at a time as needed to help blend.
  11. Remove enchiladas from oven. Top with avocado cream sauce before serving, along with chopped fresh cilantro if desired.

If you guys make this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

Vegan Avocado Quesadillas

Thank you So Delicious for sponsoring this post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Happy Tuesday! I’m proposing we include #QuesadillaTuesday to be bundled with #TacoTuesday from here on out. Quesadillas are so simple, and often overlooked, but are equally as delicious. I believe that Mexican food in any form is always a good idea! I love this cuisine not only for the flavorful dishes, but also because there is an abundance of plant-based ingredients. Mexican cuisine incorporates some of the most nutritious foods on the planet, including fresh vegetables, avocados and beans. It is easy to please people with a variety of dietary needs with Mexican food, from paleo to gluten-free to vegan.

To further celebrate the beauty of a plant-based diet, I used So Delicious dairy free shreds in this recipe. The cheddar jack flavor added the perfect kick of heat to these quesadillas. These shreds look and feel like the real thing, and melt beautifully! This dairy-free cheese is an amazing alternative for those who can’t, or choose not to consume dairy products – or for anyone looking for a delicious product. I also love that these shreds are lower in saturated fat than their dairy-containing counterparts.

Following a plant-based doesn’t mean you have to eat salads for every meal. There are so many delicious alternatives out there so you can include your favorite foods. These quesadillas contain just a few simple ingredients, and you can whip up this recipe in just 10 minutes. The recipe is below, if you’d like to try!

Ingredients:

  • 2 whole wheat flour tortillas
  • ¼ cup So Delicious Dairy Free Cheddar Jack Shreds
  • 1/3 cup vegetarian refried pinto beans
  • ½ an avocado, peeled and sliced
  • Handful of baby spinach
  • Avocado oil spray

Instructions:

  1.     Preheat a skillet on medium heat.
  2.     Sprinkle cheese shreds on one half of each quesadilla. Add layers of spinach and avocado slices.
  3.     Spread refried beans onto the other half of the quesadilla, and fold each in half.
  4.     Spray skillet with avocado oil spray. Add quesadillas to skillet, cooking for about 3 minutes until tortilla is browned and crispy. Flip and cook other side until browned.
  5.     Serve immediately with hot sauce, salsa, extra avocado, etc.

Recipe makes 2 quesadillas.

I hope you guys give this quick and filling recipe a try! Tag @daisybeet and @so_delicious on Instagram 🙂