PB&J Baked Oatmeal

I don’t like going out for brunch, but I love to cook brunch. It’s easier to make than dinner, especially for a crowd, and consists of lots of fridge and pantry staples you like already have on hand.

One such staple: oats. Add ‘em to banana bread, soak ‘em for overnight oats, or make baked oatmeal, an unfussy brunch dish that looks super impressive… it’s basically oatmeal that you bake and cut into squares.

I’m a sucker for anything peanut butter and jelly flavored, so this seemed like the perfect way to experiment with these flavors I love so much.

Here’s what you need to make PB&J Baked Oatmeal - makes 9 ½-cup servings:

• 2 cups rolled oats (not quick-cook)

• ½ cup unsweetened shredded coconut

• 1 ½ tsp ground cinnamon

• 1 tsp baking powder

• ½ tsp salt

• 2 cups almond milk

• 1 egg

• 2 TBS melted coconut oil + 1 heaping tsp for greasing baking dish

• 2 tsp vanilla extract

• Smooth peanut butter

• Jam of your choice (I went with raspberry)

Preheat oven to 375 degrees F. Grease an 8x8” baking dish with coconut oil and set aside.

Mix dry ingredients - oats, coconut, cinnamon, baking powder and salt - in a large mixing bowl. Add in wet ingredients - milk, egg, coconut oil and vanilla - and use a whisk to thoroughly combine.

Pour oat mixture into the baking dish and tap dish gently on the counter to evenly distribute the oat mixture. Using a spoon, spoon 9 dollops of jam - about 1 tsp jam each - evenly on top of the oats (3 x 3). Then spoon 9 dollops of peanut butter - about 1 tsp peanut butter each - evenly on top of the oats and swirl together gently (see picture above for reference).

Bake for 35-40 minutes, until golden brown on top and the edges are a little crispy. Serve hot. If making in advance, cook for 30-35 minutes, and put back into a 350-375 degree oven for 5-10 minutes before ready to serve.

Serves 5-6 hungry brunch guests.

Better-Than-Ever Avocado Brownies

As the #howtoadult cookbook slowly comes to life, I’ve been revisiting my recipes. Not only do they need to be delicious, but they need to be simple - no special ingredients you have to run to 3 different stores for, no complicated equipment, no fuss.

These brownies were an obvious shoe-in. If you’ve been following along over the years, you know I love taking traditional dishes, from dinners to desserts, to the healthier end of the spectrum. I also tend to keep my recipes dairy-free, and as of recently, many of my recipes are gluten-free to accommodate those who are gluten-sensitive.

While the original recipe is great, why not try to improve it? I was able to reduce the amount of sugar and provide a gluten-free option without sacrificing taste nor that fudge-y texture we all know and love in traditional brownies.

These brownies use avocado as the primary source of fat (instead of butter), dark chocolate and maple syrup for sweetness (instead of refined sugar), ingredients you can find in any grocery store, and best yet, you only need one large mixing bowl.

Here’s what you’ll need to make my improved Avocado Brownies:

• 1 large avocado, mashed

• 1 3.5-oz bar of dark chocolate (preferably 70% cacao or higher), melted

• 2 eggs

• 1 tsp vanilla

• 1/3 cup maple syrup

• 1/3 cup oat flour (or flour of your choice; oat flour is preferred & not difficult to find)

• 1/4 cup cocoa

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp coconut oil, melted, for baking pan

Method:

Preheat oven to 350 degrees F.

In large mixing bowl, mash avocado and add in melted chocolate, eggs, vanilla and maple syrup. Whisk until completely combined - you may still see some avocado pieces and that’s OK.

In the same bowl, add in flour, cocoa, baking powder and salt. Using a spatula, mix slowly to prevent flour and cocoa from escaping the bowl. The mixture will be thick. Make sure you scrape all flour and cocoa off the sides of the bowl so the mixture is thoroughly combined.

In an 8x8 baking dish, pour coconut oil and spread evenly around the dish with a paper towel, including the sides. Pour in batter and spread evenly. Bake for 25-30 minutes, or until the middle is set. You can test with a toothpick to make sure it comes out clean.

For My Plant-Based Friends: Scallion Pancakes & Tofu Stir Fry

I like to say that the first thing I learned how to cook was pancakes. Not from scratch, but from the box, adding an egg, some milk, some oil. I was mesmerized at how they’d puff up on the skillet, and what a work of art it was to flip one without any splatter.

I also like to say that the first “real” thing I learned how to cook was stir fry. I was in middle school, and not in my own kitchen but a friend’s, we’d cube up tofu, chop some green peppers and onions, cook it in some oil, and then douse our stir fry with teriyaki sauce. While I have fond memories of this dish, I’ve since learned that there are many other ways to make stir fry… perhaps a bit healthier without the bottled teriyaki sauce, but I’m inclined to say that I wouldn’t be where I am today without this original dish.

It’s fitting that two of my “firsts” in the kitchen, and some of my favorites, come together for this super quick weeknight meal that also utilizes freezer ingredients and really, anything you have on hand that may be going bad soon.

See new post for updated scallion pancake recipe!

Here’s what you’ll need to make Tofu Stir Fry with Peanut Ginger Sauce:
Makes ~4 servings (you know I love me some leftovers)

Stir Fry:

• 1 package firm tofu, drained completely & cubed

• Literally any vegetables you want… my favorites include broccoli, bell pepper, onion, mushrooms, and snap peas. I buy bags of frozen stir fry mix to make this SUPER easy, but you can also use any vegetables in your fridge that may be going bad, or if you have any frozen vegetable, that works too. Seriously, the possibilities are endless and I’m really not here to tell you what veggies work in a stir fry because I just want you eat your veggies…

• 1-2 TBS coconut oil, or another high-heat oil such as avocado oil. Stir fry is meant to be cooked over high heat, very quickly, so you want to choose an oil with a high smoke point, meaning it can be heated to a high temperature without smoking and burning off.

See new post for updated peanut sauce recipe!

Method:

In a large skillet over medium heat, heat oil until shiny. Drop in tofu and cook to your liking - it can be totally browned on all sides or it can be slightly browned. Add veggies and cook together until veggies are cooked through - ideally, they should be fork-tender. This should take about 10 minutes or so!

Serve alongside scallion pancakes and fresh peanut ginger sauce (I could eat this by the spoonful).

Fiesta Tempeh Wraps (The Runner Up!)

Remember that Instagram poll from last weekend? No? That's OK. I was having some serious takeout cravings but decided to take to the kitchen instead! The beef lettuce wraps won (see the previous post for those delightfully colorful morsels) but I want to help out my non-meat-eaters too!

Here's what you'll need to make my fiesta tempeh wraps [makes enough for a single meal & lots of leftovers!]:

Fillings:

• 2 TBS olive oil (split; for the pan)
• 1/2 red onion, chopped
• 2 small zucchini squash, chopped
• 1 clove garlic, diced finely
• 1 tsp cumin, split
• 1 tsp smoked paprika, split
• Salt to taste
• 1 8-ounce package unseasoned tempeh, sliced into 1/2-inch thick pieces (see picture for reference)
• Refried black beans (I bought a 15-ounce can refried black beans and what I didn't use, I put into tupperware for meals during the week)

Toppings:

• Sliced radish
• Sliced avocado
• Chopped cilantro
• Sliced lime

Wraps:

• Any kind you want! I used 2 Siete almond flour wraps per meal—you can find these at Whole Foods or small health food stores

Method:

In a large skillet or sauté pan over low-medium heat, heat 1 TBS olive oil. Add red onion, zucchini, garlic, 1/2 tsp cumin, 1/2 tsp paprika, and salt. Cook until the onion and zucchini are soft, about 5-7 minutes, depending on the strength of your burner. When the onion and zucchini mixture is cooked (soft and almost caramelized), transfer into a bowl and set aside. This makes about 1 1/2 cups cooked zucchini.

With the pan still over low-medium heat, add the remaining 1 TBS olive oil to the pan. Place tempeh slices in the pan, close to each other but not touching. If it doesn't all fit, no worries, you can repeat the cooking process with remaining tempeh.

Cook on one side for 3-4 minutes until browned, then with a pair of tongs, flip each slice over and cook on the other side for 3-4 minutes until browned. Add remaining 1/2 tsp each of cumin and smoked paprika, and salt to taste. When tempeh is browned on both sides, transfer to a plate and set aside. 

Now it's time to prepare the wraps! Place two wraps on a plate. Spread 1 TBS refried black beans on each wrap, leaving room around the edges. Add as much or as little zucchini mixture on to the wraps as you want, or you can have it on the side. Add 2-3 slices of tempeh to each wrap, and top with sliced radish, avocado, and cilantro. Squeeze wedge of lime over wraps to finish them off!

What's awesome about these wraps is having all of these different components that you can use to make different meals... try breakfast-for-dinner wraps with refried black beans, scrambled eggs, and zucchini; or a deconstructed taco salad with sliced tempeh, refried black beans, avocado, and radishes served over greens. The possibilities really are endless!

The Instagram Poll Has Spoken: Spiced Beef Lettuce Wraps

Me again, emerging from the heat wave that took over NYC last week and feeling motivated to spend time over a hot stove/in a hot little kitchen. After the most amazing day exploring Brighton Beach & Coney Island yesterday, all I wanted to do was bring back that fresh, summer feeling back into my meals. 

I took to Instagram to see what you wanted to see & eat—I offered one vegan option and one not-vegan option, and while the non-vegan option won, I'm still going to provide both recipes!

I'm not vegan—I've found that eating some quality meat & fish is best for my body & for feeling my best—but I do try to eat lots of plant-based meals during the week. But, not this week ;)

*Update July 2020: In an effort to use more inclusive language, I have removed some elements of this recipe including specifying the ingredient “grass-fed and finished beef.” This beef option may not be accessible for everyone, nor is it necessary to cook and enjoy this dish. I aim to have my recipes be accessible for everyone, no matter their access or lack thereof to certain ingredients. I also want to share that many of my recipes are inspired by Asian cuisines. I use many spices that originate in Asian cuisines - namely ginger, chilis, turmeric, coriander - and I am in awe of their versatility in so many different types of dishes. For this recipe in particular, I acknowledge that lettuce wraps are a common dish found in Chinese and Thai cuisines in particular, and my recipe is inspired by the many lettuce wraps I’ve eaten over the years. I will continue to review the recipes on this blog to make sure I am using inclusive language, both as it relates to the ingredients and how I was inspired to create the recipe.

Here's what you'll need to make these beef lettuce wraps with sweet & spicy slaw:
[makes 3-4 servings, if you're measuring about 1/2 cup beef per person, or ~4oz]

Beef Filling:

• 1 lb ground beef

• 4-5 green onions, chopped

• 1 garlic clove, chopped

• 1 TBS coconut oil

• 1/2 tsp ground coriander

• 1/2 tsp ground turmeric

• 1/4 tsp garlic powder

• 1/4 tsp ground ginger

• 1 tsp Sriracha [or more to taste]

• Salt & pepper to taste

Sweet & Spicy Slaw Topping:

• 1 cup shredded carrots [I bought pre-shredded, it's so much easier]

• 1/2 cup thinly sliced jicama

• 1-2 large radishes, thinly sliced

• Juice of 1 small lime

• 1 TBS tamari [or soy sauce]

• 1 tsp Sriracha

• 1 tsp maple syrup

Lettuce Wraps:

• Romaine hearts or butterhead lettuce - these provide the “wrap” or “cup” to hold all the filling!

Method:

In a large sauté pan or skillet over low-medium heat, sauté green onions and garlic until soft, about 2-3 minutes. Add in ground beef, and break it up with your cooking spoon [I like to use wooden spoons] so that it can cook evenly in the pan.

Add in spices, Sriracha, and salt/pepper to taste, mixing it in with the beef to make sure it's thoroughly combined. Continue to break up the meat as it cooks. It will take about 10-15 minutes, depending on your stove top, to get the meat completely browned & cooked through. 

While the beef cooks, you can prepare the slaw ingredients. In a small mixing bowl, add in all slaw ingredients and toss with tongs or a spoon to coat evenly. Make sure you taste it—you can add more Sriracha or more maple syrup, depending on how spicy or sweet you like it!

When the beef is done cooking, turn off the stove and take the pan off the heat to let the mixture cool a bit [you can simply move the pan to another burner]. Rinse your lettuce and pat dry with a paper towel [no one likes a soggy wrap].

Lay down a couple of pieces of lettuce on your plate, fill with beef & top with slaw, and garnish with black sesame seeds or any other topping—you can try avocado, chopped cashews, or more Sriracha and tamari!

Hungry yet? Raise your hand if you can't wait for dinner tomorrow!

Rainy Day? Ravenous? Ragu!

I'm all about keeping things simple when it comes to cooking, and this dish is no exception. After a long day at work, all I wanted to do was curl up on my couch and binge How To Get Away With Murder (I wait 'til the full seasons are on Netflix, no spoilers!). It was also a Monday, and ugh, Mondays.

But sometimes, adulting requires you to do things you don't want to do, so I rolled up my sleeves and got into the kitchen. And it was soooo worth it! This ragu is quick—30 minutes, and I actually mean it—and is great over pasta, farro, or just some greens.

Here's what you'll need to make my Spicy Ragu (serves 1-2 for dinner, with leftovers):

• 1 lb 80-20 ground beef ("80-20" refers to fat ratio; preferably grass-fed, grass-finished—healthier & better for the environment!)
• 1 14oz can diced tomatoes
• 2 large cloves garlic, finely chopped
• 1 small shallot, finely chopped
• 1 TBS red chili flakes (give or take, depending on your spice-tolerance)
• 2 tsp each of fennel seeds, dried basil, oregano
• 1 tsp smoked paprika
• 1/4 cup white wine of your choice
• Salt & pepper to taste
• 1/4-1/2 water, if needed
• Olive oil for the pan
• 2 cups baby spinach
• 1/2 cup peas, frozen or fresh

Instructions:

In a large saute pan (1-2 inches deep), heat olive oil over medium heat. Add garlic and shallot to the pan, and cook until soft, about 1-2 minutes.

Add ground beef and cook until just browned, about 5-7 minutes. If there's a lot of fat in the pan, you can scoop it out, but there shouldn't be too much if using 80-20 beef. Add in diced tomatoes, all spices, white wine, salt and pepper, and combine completely. Cover, lower heat to low-medium and let sauce simmer for 15-20 minutes. Stir once in the middle of this time, and add water to thin the sauce, if needed. You can also add wine instead, if you prefer!

After the sauce is done simmering, turn off the heat, and stir in spinach & peas. The spinach will wilt very quickly, and the peas will retain their firmness and color. Serve immediately, or let cool completely before storing to refrigerate/freeze.

Black Sesame & Tahini Bread For The Win

I'm probably not the only one whose Instagram feed is mostly food, and it's honestly where I get a lot of inspiration for weeknight meals, weekend baking projects, and all the snacks in between. 

I'm such a sucker for banana bread, but when I saw this swirled sesame tea cake... mind. blown. First, it's gorgeous. And second, it utilizes an ingredient that I usually have in my fridge but I almost never use!

Tahini is ground sesame, this beautiful light golden paste that's nutty and savory. It's also one of the main ingredients in hummus, giving it it's rich flavor.

If you've read any of my blog posts or Instagram posts, you know I'm impatient and can't be bothered with all the extra bowls & baking steps. And so, this version of this bread was born!

Here's what you need to make my Black Sesame & Tahini Bread (makes one 8 1/2"x4 1/2" loaf):

Dry:

• 1 1/2 cups whole wheat (or AP) flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp each: cinnamon, nutmeg, ground ginger

Wet:

• 1/2 cup coconut (or full fat Greek) yogurt
• 1/2 cup tahini
• 1 cup sugar, plus extra for sprinkling
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup olive oil
• 1 1/2 tsp sesame oil

Other:

• Black sesame seeds for sprinkling
• Ghee (or nonstick oil spray) for pan

Instructions:

Preheat oven to 350 F. 

Coat bread loaf pan with nonstick oil spray OR thin layer of ghee. Then, line pan with parchment paper, so that paper comes up above the sides of the pan. Once more, coat parchment paper with nonstick spray OR thin layer of ghee. Sprinkle sesame seeds and sugar to coat parchment liner, tapping to evenly coat pan liner. 

In a large mixing bowl, whisk together all dry ingredients. In a small mixing bowl, combine yogurt and tahini. It might separate a little bit, but mix it until it's thoroughly combined. 

In another large mixing bowl, with a hand mixer (or standing mixer if you have one), beat sugar, eggs, and vanilla together until pale in color and thickened. Add in olive oil and sesame oil and beat until thoroughly combined.

Add dry ingredients and yogurt & tahini mixture alternately to the bowl with the wet ingredients (sugar, eggs, and vanilla)—dry, then yogurt & tahini mixture, then dry, then mixture, ending with dry.

Pour batter into the bread loaf pan, and sprinkle the top with more sesame seeds and sugar.

Bake for 55-65 minutes, until golden brown and no longer gooey in the center. Lift parchment & bread together out of the pan to allow to cool.

Serve warm topped with coconut yogurt & berries, or slathered with almond butter, or grab a slice straight out of the bread loaf pan (go ahead, no one's judging).

Adapted from bon appetit's swirled sesame tea cake.

No change, no growth.

You may have heard the saying, hindsight is 20/20. And of course, it wouldn't be so clear if you didn't have time to reflect on it afterwards. That's exactly what I've been doing these past few months - reflecting - and ready to tackle whatever comes my way.

Let me start at the end of the story: the trip of a lifetime, the trip to cap off the first half of my year that had quite a few bumps in the road. SurfYogaBeer, you gave me exactly what I needed at exactly the right time - the universe is funny that way, you know? Amazing food, amazing views, and even more amazing people contributed to a blissed-out week where I was more present in every moment than I had been in months.

Now, back to the real world, where I'm dealing with the ever-present reality of Saturn's return. Yep, Saturn's return, the period of time leading up to when Saturn returns to the same position it was on the day you were born. This period of time marks major transition as you move in to the next phase of your life. Think I'm crazy? Look it up!

What else has changed? A new job, a new apartment... just to name a couple. You may be thinking, Nina this is so much change at once! I don't disagree. It's a TON actually. If I've learned anything over the last few years, it's to be patient with myself, especially during these times of change. I tend to be very impatient and I often have to remind myself that it's going to take time. But I also remind myself that this is such an exciting time, with lots of beautiful and positive things to come.

So what remains true and consistent? My desire to keep up with this blog, and my love for cooking (of course). I've had to start meal prepping to bring lunch to my new job, which has been challenging but has allowed me to get more creative in the kitchen. I've been inspired by Food52's one-pot meals, like these curried coconut lentils. OH MY GOD, YUM. (Note: I added frozen peas and walnuts to mine). Meal prep has also allowed me to have a quick dinner without having to start cooking as soon as I get home. Win-win.

Oh, another thing that's going on? My dream of writing a COOKBOOK with my kickass friend Ilana is FINALLY COMING TRUE.

HELL YEAH, A COOKBOOK. A cookbook for us - the millenials - the ones realizing how incredibly valuable home cooking is and how important it is to have some basic skills, and absolutely delicious recipes, under our belts. We've been thinking about this for years and it's finally starting to happen. We only ask that you remain patient, as we're only at the beginning of planning, which happens to be the most fun... recipe development!

You wanna help test out recipes? Get in line.

Just kidding, there is no line. (Or is there?)

To give you a little taste of what's to come (see what I did there?), I'm going to share an exclusive cookbook recipe with y'all! 

Here's what you'll need to make GRAB-n-GO Protein Balls (makes 10-12, two-bite balls):

• 1 large banana, mashed
• ⅓ cup almond butter or peanut butter
• ¾ cup rolled oats (not quick cook!)
• 1 TBS maple syrup
• 1 TBS hemp seeds
• ½ tsp cinnamon
• 1 TBS dried goji berries (or cranberries, or blueberries)
• 1 TBS semi sweet or dark chocolate chips, slightly chopped (leave some full pieces)
• 1 ½ TBS unsweetened coconut flakes (mix in) + 1 cup flakes (reserved for rolling)
• Pinch of sea salt

Combine all ingredients in mixing bowl. Set aside baking sheet lined with parchment paper.

On a large plate, pour 1 cup of unsweetened coconut flakes. Using a spoon, scoop mixture and roll into 1-inch balls (about 1 TBS worth of mixture). Coat each protein ball with coconut flakes and place on baking sheet. Repeat until mixture is gone.

Refrigerate protein balls for at least 30 minutes; overnight is best. You can also freeze; the texture/consistency won't change that much! Store in an airtight container - will last 3-5 days in the fridge, 1-2 weeks in the freezer.

This is THE perfect snack to grab if you're running late to work, or to pop right before a spin class. Or, just-because you're hungry and want something packed with protein, fiber, and healthier sugars. 

It's good to be back, in more ways than one. Ciao (for now)!