Hungry Haley

it's more than food

Crispy Skillet Roasted Garlic Potatoes (Vegan, GF, Paleo)

Haley HansenComment

Happy Halloween! Well, Halloween will have passed by the time I post this, so I hope you had a happy Halloween.

Crispy Skillet Roasted Garlic Potatoes (Vegan, GF, Paleo)

From my research, which is a fancy term for simply my observations, people are either all about Halloween or not about it at all. You know, they either want to dress-up in their costumes for the entire week of Halloween and watch Halloween-themed movies every night and maybe even eat those gross-looking eyeball gummy candies. Or, they want nothing to do with the holiday because maybe they find the masks terrifying (me too), the costumes silly, the candy “unhealthy”, or whatever the reason.

I can identify a little bit with both types of people - a trait I consider both a curse and a blessing in most situations. On one hand, I do enjoy the anticipation and the thrill of the spooky holiday, the creative costumes, and the candy (duh). But on the other, you know, masks scare me even as an-almost-grown-up woman, costume creativity is my last priority these days, and… well, I have nothing against the candy, actually. And so I stand in the middle as I usually do when two sides to a situation present themselves.

This year, I spent Halloween - or at least the night of - in the comfort of my own home with two of my closest friends cozied up on the couch beside me, watching Halloween movies, sipping some wine, and munching on the timeless Pillsbury Halloween cookies that my best friend and I now dedicate significant time and energy to finding weeks before the holiday season. Last year, we thought we failed in our hunt for the Christmas cutouts, until we stumbled upon them on December 23rd. I still cannot describe the abundance of joy that brought.

A big bowl of the best candies sat near the front door, just hoping for at least a couple cute trick-or-treaters, but alas, none came. I’m guessing the parents in our neighborhood are aware of the amount of college students living nearby and on which streets they live, so they steer their kids away from those. Well, they missed out on some good candy and lots of love from our house. Oh well.

By 9 PM, I was in my bed and ready as ever for a good night of sleep. With work at 4 AM three days a week now, 9-PM-bedtime is as common as a double dose of coffee right after work. They go hand-in-hand, you know? All in all, I felt incredibly blessed at the end of the night - a cozy, comfy, safe home with two fantastic friends and a quality bowl of candy + plate of cookies + bottle of wine. I hope your night was just as lovely!

Crispy Skillet Roasted Garlic Potatoes (Vegan, GF, Paleo)

As per usual, that story has nothing to do with the recipe to come. But said recipe is still absolutely delicious, otherwise it wouldn’t be here. So, here you go - enjoy!

Makes 2 servings

4 medium red and white potatoes, chopped into 1/2-1” cubes
2 tbsp. oil (I prefer avocado or grapeseed here)
1/2 tsp. each sea salt and pepper
1/2-1 tsp. garlic powder
Your favorite seasoning blend: lemon pepper, garlic salt, everyday seasoning, etc.*

  1. Preheat the oven to 425F and place a cast-iron skillet in the oven.

  2. Toss the chopped potatoes in the oil and season with sea salt, pepper, garlic powder, and/or your seasoning of choice.

  3. Transfer the potatoes to pre-heated cast-iron skillet and bake for 30-35 minutes, flipping halfway through.

  4. Remove from the oven when the potatoes are tender on the inside (pierce a few of them with a fork to test this) and crisp/charred on the outside.

  5. Cool slightly before serving. Store leftovers in an airtight container in the fridge for 5-7 days.


*This can be used in addition to or in place of the sea salt, pepper, and garlic powder.

Crispy Skillet Roasted Garlic Potatoes (Vegan, GF, Paleo)

One-Pan Roasted Squash and Pepper Dinner (Vegetarian, Dairy-free, Grain-free)

Entree, GF, VegetarianHaley Hansen1 Comment

Allllllright, who’s ready to hear about my week? Anyone? Well, if you’re here, you’re going to hear. Or read, if you want to be technically correct.

Monday was a long day of driving back to San Luis Obispo from Orange County, and when I arrived home, I totally could’ve made it on time to class, but after five straight hours in the car, my cramping legs and butt were all like “NO. PLEASE.” So I listened to them. I gave them the movement they longed for and then went to work to prep all my ingredients for the next morning. By 10 PM, I was fast asleep.

My Tuesday started bright and early, as it always will from now until the end of December (I think, but I’ll keep you updated on that… because I know you’re just dying to know). Class ended at 11 AM, which left me the rest of the day to make sure my time was used efficiently for recipes and studying. However, only one of those actually happened because I think I was a bit too ambitious with my time-efficiency ability, and my day was devoted to studying for my MNT (clinical nutrition) exam. I made it to the grocery store and that was the highlight. It’s always the highlight. I love the grocery store.

Wednesday was the beginning of an uphill climb. More studying, a little cramming in the early morning before class (we had a mini quiz I wasn’t aware of last minute), more studying, a little more cramming before my evening class, and a quick trip into work to prep ingredients for the following morning. And then some reviewing before bed because that MNT exam is tomorrow and holymolyguacamole I’m getting really nervous. Because of said nervousness and not the quietest sleeping environment, Wednesday night’s sleep was far from fantastic, so…

One-Pan Roasted Squash and Pepper Dinner (Vegetarian, Dairy-free, Grain-free)

So, Thursday started off on the wrong foot. The tired foot. The stressed foot. The foot that doesn’t feel ready for this huge exam that everyone in the class is really nervous about which makes me really really nervous. Thursdays are my longest days of the week - nonstop from 4 AM to 3 PM of work, class, then MNT lab. The exam wasn’t the death of me (I’ve already taken different versions of that in various classes, so I know what that’s like), but it was pretty friggin’ hard. I finished with just 20 minutes to spare of the 3-hour test period, rode my bike home, and napped. By 5 PM I found enough energy for some movement, so I rode the bike at the gym to release some lingering stress. And I ended my night by watching this week’s This Is Us with two girlfriends, reading some of The Reason for God, and turning the lights out at 10 PM. Fantastic.

One-Pan Roasted Squash and Pepper Dinner (Vegetarian, Dairy-free, Grain-free)

Friday! Today, finally. I’ve been looking forward to this all week - a morning without rush, with lots of coffee + some sweet potato pancakes (recipe is going in the cookbook) + much-needed planning for the blog and cookbook. I didn’t make myself do anything until, like, noon and I loved it. I wore not an ounce of make-up (which is the most I usually wear, anyway) and only put on a bra to workout. I finished two things on the blog’s to-do list, plus one extra (!!!), three things on work’s to-do list, and even managed to squeeze in a wee bit of studying. And guess what? ETB - estimated time of bed - is 9:30 PM. I’m so ready.

Weeks like this are saved by delicious and simple dinners like this.

One-Pan Roasted Squash and Pepper Dinner (Vegetarian, Dairy-free, Grain-free)

Makes 2 plates

1 large butternut squash
2 red bell peppers
1 medium red onion
1 tbsp. grapeseed oil (or avocado oil)
1 tsp. garlic powder
Sea salt and pepper, to taste
2 organic pasture-raised eggs
2 tsp. grapeseed oil (or avocado oil)
2 cups fresh spinach
Fresh cilantro, for garnish
Optional toppings: avocado, salsa, goat cheese or cheddar cheese, nutritional yeast

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper. Set aside.

  2. Chop the butternut squash into 1-inch cubes - click here for easy directions - and do the same with the bell pepper and red onion. Toss the veggies in a large bowl with the 1 tbsp. oil, salt and pepper, and garlic powder.

  3. Spread these onto the baking sheet in an even layer and bake for 20 minutes, then flip and bake for another 15-20 minutes, or until lightly charred around the edges and tender in the center. Remove from the oven and cool slightly.

  4. While the veggies are baking, heat the 2 tsp. oil in a nonstick skillet and cook the eggs to the desired temperature. Season with salt and pepper and serve on a plate over spinach with the roasted veggies.

  5. Garnish with fresh chopped cilantro and any additional toppings.

  6. Enjoy!

One-Pan Roasted Squash and Pepper Dinner (Vegetarian, Dairy-free, Grain-free)

Savory Honey Cornbread Waffles (GF)

Entree, GFHaley HansenComment

Two hours of lecture in Community Nutrition, three hours of lab in Clinical Nutrition, and just like that, my first day of my fifth year in college (or seventeenth year of school in general, if you want to look at it like that) is over. Just about 88 days stand between me in regular clothes and me in a cap and gown, baby!

Savory Honey Cornbread Waffles (GF)

I’ve been SUCH a Debby Downer about starting school lately. Like, it’s bad. I apologize to surrounding friends and classmates if my negativity brings you down and I will do my best to change my attitude. I sound like a four year old who’s just been freed from time-out, but I’m actually a twenty-two year old who just wants her degree already. Soon enough, Haley. Soon enough.

Walking through campus yesterday, scanning the passing crowds of students - some texting, some laughing, some rushing from class-to-class - I realized I don’t really recognize anyone. Those I would recognize graduated last June. So, it’s just me and the year-younger class. I’ve grown close with many of those classmates (or, as close as one can grow with classmates, I guess) and those relationships are making the transition from one of the best summers into my final year of school a wee bit easier.

To begin my Clinical Nutrition lab period, my professor introduced herself (even though most of us already know her, thanks to a small major) and asked us all what our post-grad plans are. 99% are pursuing a Registered Dietitian credential. I’m the remaining 1%, indicated by an awkward show of hand… just my own hand. “So, what do you plan on doing?” she followed up. “I want to open my own café and continue blogging and cookbook-writing”, I answered, hoping she would either look interested and maybe ask one or two more related questions, or just move on to her next topic. Instead of both of those, she paused - trying HARD to find some relevance of Clinical Nutrition - and then, “Weeellllllll… I guess Clinical Nutrition will be useful when you want to create compliant Diabetic or Heart-Healthy menus?”

Savory Honey Cornbread Waffles (GF)

It was one of those half-questioning herself/half-questioning me statements. She must have gathered from the look on my face that my awareness that not much of what I learn here will be applicable in my future plans because I just nodded and the awkward conversation ended. Thankfully, several of my classmates follow my blog and have told me they love it (thanks guys!), so I didn’t feel like an outcast as much as I otherwise might have without the support of my peers cheering me on as I choose a rather uncommon career path.

Savory Honey Cornbread Waffles (GF)

When they become RD’s and when I’ve got my café up and running, we can exchange customers and clients. I’ll send them any of my customers with serious health concerns, and they’ll send me their “outpatients” who are ready for delicious and nutritious food. See, it’ll all work out.

Now, only about 87 more days… :)

Makes 4-5 large round waffles

3/4 cup gf flour blend
3/4 cup cornmeal
2 tbsp. flax seed meal
1.5 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. chili powder
1/2 tsp. garlic powder
2/3 cup Greek yogurt
1/4 cup + 2 tbsp. water
2 tbsp. oil
3-4 tbsp. pure honey
1 egg
For topping: fried egg, avocado, salt and pepper, fresh herbs

  1. In a small bowl, whisk together the Greek yogurt, water, oil, honey, and egg until combined. Set aside.

  2. In a large bowl, stir together the flour, cornmeal, flaxseed meal, baking powder, and spices. Pour the wet into the dry and mix again until just combined and only a few lumps remain.

  3. Heat the waffle iron and grease with a little oil if needed. Drop about 1/4 cup of waffle batter into the iron and close, cooking until crisp and golden brown on both sides. Cooking time will vary for different waffle markers, so keep an eye on yours. Remove from heat and set aside to cool slightly.

  4. If you choose to add the egg, cook that as you prefer now. Top the waffle with avocado, salt and pepper, and fresh herbs. Serve with the egg and mixed greens.

  5. Leftovers can be stored in the fridge for up to one week, or in the freezer for a couple months.

  6. Enjoy!

Savory Honey Cornbread Waffles (GF)

Baked Whole-Grain Lavash Chips and Mediterranean Dip (Vegan)

Appetizer, VeganHaley Hansen1 Comment

This post is sponsored by California Lavash - all opinions stated are my own. Thanks for reading and supporting my blog!

Baked Whole-Grain Lavash Chips and Mediterranean Dip (Vegan)

You can put a bowl of chips and salsa down in front of me at a Mexican restaurant and I won’t flinch. My eyes don’t bulge out of my head and my mouth doesn’t salivate, even if both the chips and the salsa are house-made. I know plenty of people who do experience such a reaction, and I can’t really blame them, I guess. Chips and salsa are good. I like them. I might steal a couple, if the salsa is tasty, but I would SO much rather save room for a burrito the size of a small-child, or for tacos with juicy al pastor, or even for a cheesy quesadilla that would make my younger self sing with joy.

Now that I think about this weird thing of mine, it’s not the oil or salt content of the chip that turns me off (that’s what everyone assumes because I’m a nutrition nerd). It’s the texture - much too sharp and honestly, quite painful sometimes. And YES I chew my food enough. With guac, the texture becomes a little less throat-slashing. Is there anything guac can’t do? With salsa, though, forget it. Also, just so you know, I’m coming to all these realizations as I type this now, so it’s as weird for me as it might be for you, if you’re a chip-fanatic.

Baked Whole-Grain Lavash Chips and Mediterranean Dip (Vegan)

I know, I know. I’m saying all this now and then in about two minutes (or however long it takes you to read through this) I’m going to give you my recipe for baked lavash (from California Lavash) chips. Ha. Okay, Haley.

But these are different. Different in ways I can’t articulate, so you’ll just have to trust me because if I can eat a whole plate of these CHIPS for dinner, they must be different. The first time I made them, I spread just the thinnest layer of oil on them and took my eyes off the oven timer for, like, three seconds and they all came out black. So the second time I made them, I avoided the black chips by omitting the oil and reducing their time in the oven. Ba da bing, ba da boom. Beautifully golden brown and crisp.

And the dip… I could eat that for days. Chips. Cucumber. Carrot. Spoon. Finger. Whatever the transport method from bowl to mouth, gimme’ and I’ll eat it. I started with just cashews, avocado, and lemon and garlic in mind, and then added in the spices and acid components as my taste-buds led me to believe fit. That’s how many of the dressings and sauces and… well, other methods of handling various situations in my life go.

Baked Whole-Grain Lavash Chips and Mediterranean Dip (Vegan)

So, you can serve these up for guests when you’re all watching Sunday football, or for a few friends when the clock strikes happy hour, or for yourself whenever you feel like because you are a strong independent human being who don’t need no elaborate, substantial dinner all the dang time.

Baked Whole-Grain Lavash Chips and Mediterranean Dip (Vegan)

Well, thanks for reading about my feelings toward chips and I hope you find these homemade ones just as enjoyable, if not more, as I do! Click here to read more about why I chose whole-grain California Lavash bread for this recipe, and to find nearby locations where you can find some.

For the whole-grain lavash chips:
2-3 California Lavash whole-grain lavash flatbreads, cut into 16 equal squares
2-3 tsp. oil, optional*
Cherry tomatoes, for serving
Mediterranean Lemon Parsley Dip

  1. Preheat the oven to 400 degrees F and spread out the lavash squares on top. If you choose to use oil, lightly rub it on both sides of each square. Bake for 5-6 minutes, or until golden brown and crisp. Remove from the oven and cool.

  2. Prepare the dip according to directions and set aside.

  3. Chop the cherry tomatoes and serve alongside the lavash chips and avocado dip. Store leftover dip in an airtight container in the fridge for up to one week.

  4. Enjoy!

*I tried using oil and I found that my chips came out burnt, so I tried without oil and found that they still tasted great. If you choose to use oil, decrease the baking time by a few minutes and keep a close eye on them to prevent burning.


Baby Broccolini, Falafel, and Barley Grain Bowl

GF, Entree, VegetarianHaley Hansen1 Comment

These comforting Baby Broccolini, Falafel, and Barley Grain Bowls are the most comforting transition from warm summer weather to chilly fall weather. They're simple, inexpensive, and packed with flavor and nutrition! 

A growing cookbook collection hogs half of the shelf space in my bedroom. My Pinterest boards collectively house over 4,600 pins. And my most frequented cooking websites are crowded with online bookmarks. 

I took some time to roughly plan my weekly schedule for when school starts and stomped on the brakes when time for cooking looked slim. Where there's a will, there's a way. With this blog to keep up with, a cookbook to write, and... oh yeah, school to finish (ugh), maintaining a certain level of creativity in the kitchen during the week might be asking more of myself than I should allow. SO. I came up with a plan. 

Baby Broccolini, Falafel, and Barley Grain Bowl (GF)

Every weekend, I'll sit myself down for an hour or two and plan my meals for the week (like, you know, what moms do... except I'm not a mom). Each category - breakfast, lunch, dinner, and snacks/desserts - will include two recipes from my own supply of recipe-creativity and one (maybe another, if I have time and money) from either a cookbook, Pinterest board, or cooking website. 

My tendency is to dive head first into creating a recipe from scratch, and I too-often neglect the joy of cooking from someone else's recipe. But, like, how stinkin' cool is it to follow along behind one of my favorite bloggers or chefs in their own processes and then savor each bite of the beautiful result, all while furthering my own cooking skills? Duh, Haley. Humble yourself and keep learning from the experts. 

This bowl is a spin-off of one I saw on Cooking Light (I can't find it anymore, otherwise I would link it) - grain bowls are "in" now and that's just fantastic because 1) they encourage us to focus on whole-grains instead of the more processed counterparts like white bread and pasta, 2) grains are usually inexpensive and simple to cook, and 3) these recipes are the comforting-in-cold-weather kind, and cold weather is approaching. Maybe not so much in California as in other states, but hey, 60 degrees can be cold, too. 

Baby Broccolini, Falafel, and Barley Grain Bowl (GF)

Anywho, here's a bowl with some crispy charred seasonal veggies, hearty barley, and lightened up (but still delicious) homemade pan-fried falafel. Eat up!

Makes 3 bowls

2 cups baby broccolini, chopped into 1" pieces
1/2 red onion, thinly sliced lengthwise
2 cloves garlic, minced
2 tbsp. avocado oil (or other high-heat oil)
Sea salt and pepper, to taste
1 1/2 cups cooked barley (cook according to package directions)
Pan-Fried Falafel
3 oz. crumbled goat cheese
Balsamic vinegar, for drizzling
Fresh chopped cilantro, for garnish

  1. Preheat the oven to 200F. Prepare the falafel according to directions and place in an oven-safe dish to keep warm. 
  2. Heat 2 tbsp. oil in a cast-iron or nonstick skillet over medium heat, add the chopped broccolini, cover, and cook for 5-7 minutes until the pieces turn a darker green color. Add the garlic and onions and cover again, turning the heat to low and cook for an additional 5-7 minutes until the onions soften and become lightly translucent and the broccoli is lightly charred. Sprinkle with sea salt and pepper and stir. Remove from heat and set aside. 
  3. Assemble the bowls - place about 1/2-2/3 cup each of the barley and vegetables in each bowl. Top with 2-3 pieces of falafel, garnish with fresh cilantro and goat cheese, drizzle with balsamic vinegar, and serve immediately. 
  4. Store leftovers in airtight containers for up to one week. Enjoy!
Baby Broccolini, Falafel, and Barley Grain Bowl (GF)

Pan-Fried Falafel (Vegan, Grain-free)

GF, VeganHaley HansenComment

Really funny story, Like, hilarious. Ready?

Pan-Fried Falafel (Vegan, Grain-free)

I created this recipe last summer and then two other recipes using this falafel - a hearty pita sandwich and a refreshing summer salad. Since then, I've been so focused on picking my brain for new recipe ideas (and also school... duh) that I just haven't thought about making my favorite falafel until today. In the middle of cooking up the components of a grain bowl, I stirred together tahini and lemon juice and - long story short - my dressing failed and I just could not bring myself to waste the tahini mixture. 

FALAFEL. Of course, I just so happened to have all the ingredients on hand to make said falafel. It's like this whole tahini mishap was meant to be, huh? But wait - there's more. I opened my blog to search through my archives for this falafel recipe, only to be utterly confused when my screen shocked me with the classic "404 error - This page doesn't exist" thing. 

Pan-Fried Falafel (Vegan, Grain-free)

Oh. Good. I told you all to make this falafel for both the sandwich and the salad, but never told you how to make the falafel. Sigh. 

So, here it is - the long-awaited falafel recipe. I apologize in advance for any similar mistakes I may make in the future and I hope you still come back for delicious eats! 

Makes about 12-14 falafel

1 15-oz. can chickpeas, rinsed and dried
2 flax eggs
2 tbsp. tahini
2 tsp. brown mustard
2 garlic cloves, minced
1/2 cup almond meal, plus more if needed
1/2 cup chopped fresh parsley
1 tbsp. nutritional yeast
1 tsp. sea salt
1/2 tsp. cumin
3-4 tbsp. avocado oil (or other high-heat oil) 

  1. In a high-powered blender or food processor, pulse everything from the chickpeas to the almond meal until the mixture starts to come together. It shouldn't be sticky, but it shouldn't be crumbly - somewhere in between. 
  2. Next, add in the parsley, nutritional yeast, and spices and pulse again until combined. Form the dough into portions just smaller than a golfball, then gently flatten them into 1/2"-thick rounds. Refrigerate these at least one hour. 
  3. When ready to cook, heat a nonstick or cast-iron skillet over medium heat and add the 3- tbsp. oil. Use 3 if you prefer less crispy edges, and 4 if you prefer crispier edges. Let this heat for about 2 minutes before adding the falafel. 
  4. Carefully place about 5 falafel (depending on the size of your pan) into the pan and cook for 4-5 minutes on each side, or until golden brown and crispy around the edges. Repeat with the remaining falafel. 
  5. Serve immediately and store leftovers in an airtight container in the fridge for up to one week. Enjoy! 
Pan-Fried Falafel (Vegan, Grain-free)

Simple BBQ Chicken Sandwiches

Entree, SandwichHaley Hansen1 Comment

These California-Style BBQ Chicken Sandwiches are the sandwiches - the sandwiches for the end of summer, the sandwiches for a quick weeknight dinner, the sandwiches to satisfy your craving for all things refreshing, juicy, BBQ-y, and delicious. They come together in less than an hour with fresh, tangy coleslaw, hearty whole-grain buns, creamy avocado, and juicy, sweet BBQ chicken. 

To articulate the last month of my life feels like I'd be assigning myself an entire book to write. And I'm not going to do that because 1) this is a blog and 2) I already am writing a (cook)book. I've been working full-time, if you add up the hours I spend at my actual job and the hours I spend working here and on the cookbook, and loving almost every minute. 

Simple BBQ Chicken Sandwiches

When I'm not working, I've been laughing harder than I have in as long as I can remember. I've been letting myself leave items on my to-do list uncrossed - some emails unopened, some laundry unfolded, some blog pictures unedited and some posts unfinished and even unstarted (which I realize is not an actual word) - in favor of the highest quality of quality time with the funniest of funny people. Grace and I grew surprisingly and naturally close with a local baseball team this summer and are still in awe of how they seemed to be our best friends in just four short weeks. 

Simple BBQ Chicken Sandwiches

I'm actually very proud of myself and I haven't been able to say that much in the last year. From forgetting about my "bedtime" a couple nights a week to stay up later with these friends, to learning how to play the drinking games that weren't a part of my college experience (and I hate beer, but I took the good with the bad), to letting a few days go by without answering a single email or even opening my laptop. 

My mind was rarely in blog-mode and it still isn't, but I'm rolling with that and figuring out if it means anything significant in terms of my pursuit of this blog. I love it here and I'm coming up on my fourth year of blogging, and everyday I'm learning more about it and myself. Thanks for coming along :) 

Makes 4 sandwiches 

1 lb. boneless skinless chicken thighs
1/2 cup barbecue sauce
1 ripe avocado, peeled and thinly sliced
2 cups shredded cabbage (purple or green) 
1/2 cup mayonnaise
2 tbsp. apple cider vinegar
2 tsp. honey or agave
1 tsp. garlic powder
4 whole-grain hamburger buns
Optional: fresh spinach leaves

  1. Whisk together the mayo, apple cider vinegar, honey or agave, and garlic powder in a small bowl until combined. Toss this with the shredded cabbage in a large mixing bowl until well incorporated and refrigerate 30-60 minutes. 
  2. Heat a large nonstick or cast-iron skillet over medium heat and lay the chicken thighs in with about 2 inches between each piece. Cook about 5-6 minutes each side and remove from the skillet when done. I always check the middle of each piece by carefully and barely splitting it open with a knife - if it's pink or even pink-ish, it needs more cooking. 
  3. After the thighs have cooled, use your hands to tear them up into shreds, then toss them in a bowl with the barbecue sauce to coat. If you prefer to toast your buns, do so at this time. 
  4. Assemble the sandwiches - lay the spinach leaves (if using) on the bottom half of the bun, followed about a half cup of the barbecue chicken, then avocado, and finally the coleslaw and the top half of the bun. 
  5. Serve immediately and enjoy!
Simple BBQ Chicken Sandwiches

Creamy Sweet Potato Pasta (Vegan, GF)

Entree, GF, Pasta, VeganHaley HansenComment

This Creamy Sweet Potato Pasta makes plant-based eating easier and tastier than ever - just sweet potatoes, cashews, and your favorite pasta. Smooth and velvety, a little sweet and lotsa savory, the dish comes to life with nutrient-dense ingredients bursting with flavor and color!

Lately, Instagram feels like trying to find a treadmill at the gym at 5 PM. Blogging feels like resting on my couch in the comfort of my own home with a glass of kombucha next to me. Instagram feels like someone trying to get me to eat a bowl of mint-chip ice cream (which I don't enjoy) or a $12 salad I can make at home, while blogging feels like the chocolate-chip cookie I'd so much rather munch on, or the burger that tastes way better and costs half that price (and I can't master a burger... yet). Instagram feels like an hour-long hot yoga class, and blogging feels like the outdoor HIIT/sprint workout I look forward to every weekend. 

Creamy Sweet Potato Pasta (Vegan, GF)

What I love - l o v e - about Intuitive Eating is that its principles can gracefully make their way into other areas of life and help you learn to live more intuitively. A couple weeks ago, it helped me embrace HIIT workouts and weight training and spin classes, which I used to think I should only be doing every so often. I can do them as often as I'd like, as long I properly fuel my body and allow it the rest it needs, without any force to do (or not do) the exercise. Movement wants us to enjoy it, and those are the forms of movement that I enjoy most. 

Now, it's helping me understand what intuitive living feels like. Like Intuitive Eating, this involves both the body and the mind, and lets you - the Intuitive Living Being - decide what want to participate in each day. Do I want to exercise today? Most days, I can easily, happily, honestly answer "yes" and others I simply accept the "no" from my tired muscles and let them do what they need, be it rest or a walk or some stretching. Do I want to spend the next two hours testing a cookie recipe? As of late, the answer to that has been a big, fat "NO" because someone stole my baking abilities and ran far, far away with them (read: my cookies - for lack of better word - suck lately). 

Do I want to scroll through Instagram right now? Well, I want to catch up with my people, my community. The bloggers whom I've connected with via Instagram are the most joyful part of it all. The rest - the caption-creating, the picture-editing, the analytics-checking, the commenting, the liking - just stresses me out. Those are the pieces of the Instagram package that I wish I could dispose of and keep only the friends and the innocent picture sharing, which is probably what it was designed for in the first place, but, like, society happened and all that. 

A little ritual I practice now before eating and throughout my day is a simple check-in with my body. If I'm feeling hungry, I ask myself how hungry I feel, what sounds good, am I tired, what does my body need and what does it crave, etc. I began applying that ritual to Instagram usage and found that I don't even have hunger for it to begin with. My mouth usually waters for a burger or a cookie or - yes - a salad or a smoothie when I'm truly hungry, but my mouth never waters for Instagram anymore (it has never literally watered, so I hope you get the metaphor). 

Creamy Sweet Potato Pasta (Vegan, GF)

Likely, this is just a phase. I'll come back to Instagram someday. When, I cannot predict, but I don't see myself giving up on it. I just need a break, like I did after I spent four months busting out cookies and cakes and breads and donuts for the blog (hello, sweet tooth. I hope you've been satisfied). I need time for me - time to let my thoughts unravel how my mind does so naturally, without unnecessary influence. 

And let me tell you, this is some of the best me-time I've had in y e a r s. I love this blog with so much of my heart. SO MUCH. I love typing and I love cooking and I love creating ideas for posts in my head, even if it's during a workout when I should be focusing on keeping my knees over my ankles during squat jumps and tightening my core during planks and burpees. I love opening up. I love sharing my favorite recipes, which I hope become some of your favorites, too. 

Well, I'm out of breath for this post and it's long, so you're probably out of time and hungry for the recipe already. But, before I show it to you, I want to thank you for reading this today. Thank you for continuing to encourage me, whether you know you do so or not. Thank you for the portion of your day you've given to this blog, my happy place :)

Creamy Sweet Potato Pasta (Vegan, GF)

Makes 4 servings 

2.5 cups cubed sweet potato, peeled
1/2 cup cashews, soaked at least 4 hours
1/3 cup nutritional yeast
1/4 cup tahini
1/4 cup reserved pasta water
3 tsp. garlic powder
1 tsp. ancho chili powder
1 tsp. sea salt (adjust to taste)
8 oz. pasta shells (I love Banza)
Fresh basil, chopped, for garnish
Optional: torn and steamed kale leaves

  1. In a large pot, cover the peeled and cubed sweet potato with filtered water, bring to a boil, and cook for about 12-15 minutes. Pierce them with a fork to test tenderness, then remove from heat and drain when the fork pokes through completely. You want these to be very soft to allow for easy blending. Set aside to cool.

  2. In the same pot, bring water to a boil and cook the pasta according to package directions. When straining pasta, reserve 1/4 cup of the water for the sauce.

  3. Drain and rinse the soaked cashews. Set aside.

  4. Use a high-powered blender or food-processor for the sauce. Blend or pulse on high the cooked sweet potato, soaked and drained cashews, nutritional yeast, tahini, and reserved pasta water until smooth*. Add the spices and blend again until combined. Transfer to an airtight container and set aside.

  5. In a large mixing/serving bowl, stir together the pasta shells, steamed kale (if using) and sauce - you won't use all the sauce, but about half of it. Adjust the amount used as needed. Top with fresh chopped basil leaves and serve immediately.

  6. Store leftovers of both pasta and sauce (it's good on everything else, too!) in an airtight container for up to one week.

  7. Enjoy!

*The blending time will vary depending on the strength of your blender/processor. Mine took about ten minutes total, and I use a Ninja blender

Creamy Sweet Potato Pasta (Vegan, GF)

Tempeh Pinto Bean Skillet Tacos (GF, Vegan option)

GF, Entree, Vegetarian, TacosHaley HansenComment

These Tempeh Pinto Bean Skillet Tacos are just what Cinco de Mayo celebrations need. They're simple, yet flavorful, plant-based, yet high in protein, and can ready to enjoy in less than 30 minutes! Top them with your favorite garnishes for a little something extra - you will not regret making these, and your friends and family will thank you for them! 

Certain things just happen and bring a gratifying smile to life. This year, the transition from winter to spring didn't take it's normal route - downpours of rain surprised us in mid-March, when we would typically be hanging out in 75-degree sunshine. But I was fine with it because I love rain, especially when I need to study for almost two weeks straight. Transitioning from winter to spring isn't a time of year I look forward to with much excitement - like I said, I love rain, and when spring comes, it almost immediately feels like summer. 

Tempeh Pinto Bean Skillet Tacos (GF, Vegan option)

This year, though... this year has felt anything but normal. I actually don't really know what that words means and how it applies to real-life (outside of its dictionary definition), so I should probably stop using it, huh? The four-hour drive up back to SLO after spending spring break in SoCal absolutely blew me away - the greens and the yellows of the hills seemed to look up at the bright blue sky and they both just nodded at each other, like they knew how stunningly they each complimented one another. I don't know if keeping my eyes on the actual road has ever been so hard. 

Later that afternoon, my legs begged for some movement so I took my bike out for a ride to the beach and I had no idea at the beauty that was to come and amaze me. A symphony of gorgeous greens hills, rainbows of blooming flowers, child-like chirping birds, seemingly sparkling blue skies, and the indescribable aroma of it all could've knocked me over in all its wonder.

Tempeh Pinto Bean Skillet Tacos (GF, Vegan option)

And wonder, I did, because I unexpectedly fell in love with spring (a season that used to feel to me like green-ish bananas - just "ehh") in that moment. Since then - a month ago - I've spent as many moments outside as I can, with and without my computer/studying materials. I walk to my 6 PM class with a bigger, heartier smile and sense of joy than I could've imagined possible. I wake up before the sunrises at 6:12-ish (but who's counting?) and anticipate it's appearance, eager for it's colorful arrival. 

What all of that had to with these tempeh tacos, I'm not totally sure. I mean, they certainly are a warm-weather friendly meal. Beyond that, though, they too just kind of happened, like how I fell in love with spring, in a way that took me so much by surprise I couldn't help but love them even more. The blog hasn't been the most encouraging thing for me in the past few weeks, so for this recipe to just work as well as it did felt (and tasted) like a million wins all in one skillet. 

Some notes on this recipe: 

  • I used tempeh because 1) it's less expensive than meat, 2) it's texture and flavor beat tofu (in my book), 3) it's fermented (read: gut-healthy!), and 4) it's SO easy to cook. If you'd prefer meat or tofu, go for it. The recipe is versatile enough for almost any preference!
  • You may need to add just a tablespoon or two of water or veggie stock to the pan when you add the tomato paste - it was a bit challenging to mix in because of how thick the paste is. I made it work though, so you can, too. 
  • I read somewhere that lightly rubbing your corn tortillas with just a splash of water before heating them over the stove helps keep them soft and pliable, and that worked well for me! 
Tempeh Pinto Bean Skillet Tacos (GF, Vegan option)

Oh, and happy (almost) Cinco de Mayo! Perhaps you'll find this recipe delicious and simple enough to bring to your celebration this weekend :) 

Makes 3 servings (3-ish tacos)

1 15-oz. can pinto beans
1 8 oz. block tempeh, roughly crumbled into bite-size chunks
1/2 large red onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1/4 cup tomato paste
3 tbsp. oil (I prefer grapeseed or avocado oil for high-heat cooking)
1 tsp. cumin
1-2 tsp. ancho chili powder (I used the Simply Organic brand)*
salt and pepper, to taste
3-6 corn tortillas (3 large or 6 small)
Mixed greens
For serving: crumbled feta (omit if vegan), fresh cilantro, avocado, diced red onion

  1. Heat a large nonstick or cast-iron skillet** over medium heat and coat with 2 tbsp. oil. Let this heat up for 1-2 minutes, and then add the red onion, bell pepper, and garlic cloves. Cover and cook until softened, about 2-3 minutes.
  2. Stir in the tomato paste and spices until incorporated. Add the pinto beans and tempeh crumbles and stir again. Cover and cook 5-7 minutes, or until the tempeh has a light char on the edges. Remove from heat and set aside. 
  3. Heat the tortillas by rubbing a light coat of water on each side and laying them in a pan until soft and warm. Serve alongside the tempeh pinto bean skillet and mixed greens, and any additional toppings: crumbled feta, fresh cilantro, and diced red onion. 
  4. Enjoy! 

*If you don't have or can't find ancho chili powder, cayenne or paprika will work. Use 1 tsp. if you're sensitive to spice, 2 tsp. if you like spice. 
**I used a 10-inch Lodge Cast-Iron Skillet for this and it worked so well! Be sure to coat it with oil while heating it to prevent any sticking. 


Pesto Pasta Salad (GF, Dairy-free)

Entree, GF, Lunch, Pasta, Salad, VegetarianHaley Hansen1 Comment

A Pesto Pasta Salad that is creamy and bursting with vibrant flavors - this dish comes to life with fresh basil, hearty pasta, and a healthier mayo-infused pesto sauce. It's ideal for warm-weather picnics, meal-prep lunches, and any other craving for a quick, refreshing, and delicious pasta salad. 

Ready for some life updates? I hope so, because nothing else excitingly news-worthy or funny or highly deserving of mentioning here is coming to mind. Talking about myself doesn't come easily and I don't like to do it often, but I do need to remind myself every so often that this is my own space and occasional sharing about my life is not selfish. Right? 

First life update: I conquered the absolute most challenging quarter of my four-and-a-half years in school! By the end of the 11 weeks, I'd completed 17 units, 15 quizzes, 13 midterms, 7 finals, 4 groups projects, and 1 essay. Don't ask about my social life because it didn't exist. I survived because I knew before the quarter began that it was going to be extremely difficult. I struggled because I simply could not find the desire to pray about it, to read my Bible, to worship in church on Sundays (or even go to church, for that matter). Not seeking God, for a combination of complex reasons, made the anatomy midterms and the metabolism lab reports seem like a piece of cake. 

Second life update: I finally found the desire to seek God again. Be it the far less stressful load this quarter, the understanding that life is indescribably tough without a relationship with Him, or a combination of the two, I'm not sure. I'm just thankful that when I wake up in the morning and bring my bible downstairs to read it while I drink my coffee, I actually do read it instead of just stare at it.  

Third life update:  my parents moved from the house in SoCal in which we've spent the last 15 years to a new house in Minnesota. And this happened, like, three days ago, so we're still processing the fact that the pages of our family's book have actually turned for good and it's time to let God starting writing the new chapter for us. Saying goodbye - both to the house and to the friends we've made in California that feel like family - was, by a landslide, the hardest part. Granted, I didn't take part in any of the logistics of the whole process - the signing of various papers, talking with the realtor, etc. My parents have been ready to move for a while, as SoCal became too expensive, too crowded, and too far removed from our family for just the two of them to handle (my brother and I both love elsewhere). So, here's to beginning the new chapter! 

Pesto Pasta Salad (GF, Dairy-free)

Fourth life update: In just under two months, most of my best friends will graduate from Cal Poly and prepare to move back home, to grad school, or wherever a job is waiting for them. Excited for their futures and proud of them, you bet I am. Nervously anticipating the day they all leave, you bet I am. But we aren't going to think about that yet! Instead, we're going to be thankful my class load this quarter allows me to actually spend time with them and be present in each moment, be it watching movies and giggling about dumb jokes on Friday nights or wine tasting on weekend afternoons. Gosh, I love them. 

And that's all I've got for life updates at the moment. I hope you found them interesting! Thanks for reading along :) 

Pesto Pasta Salad (GF, Dairy-free)

PS this is, by a long-shot, the best pasta salad I have e v e r made. The six servings lasted me maybe three days. Just sayin'. 

Makes 6 servings (with extra pesto) 

For the pesto: 
4 cups fresh basil leaves, torn and stems removed
1/4 cup walnuts
3 tbsp. nutritional yeast
2 tbsp. oil (grapeseed, avocado, or olive work best) 
1 shallot, diced
2 garlic cloves
3 tbsp. lemon juice
Salt and pepper, to taste

For the pasta: 
8 oz. pasta (I used Banza
3/4 cup mayo (I love the Primal Kitchen brand)
1/2 cup pesto
2 cups kale, washed and trimmed
2 cup finely sliced red cabbage
1 tbsp. oil
mixed greens, for serving (optional)

  1. Cook the pasta according to package directions. Strain and cool. If using Banza pasta, I recommend also rinsing with cool water to prevent the noodles from sticking together. Set aside.
  2. Prepare the pesto while the pasta cools by pulsing the ingredients in a food processor until the basil leaves are finely chopped and the nuts are almost a finely ground consistency. Transfer to a bowl and set aside. 
  3. In a large mixing bowl (I used a huge casserole dish - whatever works), massage the kale leaves with 1 tbsp. oil to soften them. They will turn a beautiful, vibrant green color and tenderize, which is much easier for digestion. Add the chopped cabbage and pasta and stir to combine.
  4. In the bowl with the pesto, stir in the mayo until well incorporated and then add this to the mixing bowl with the pasta and veggies. Use a rubber spatula or wooden spoon to mix the pesto aioli (mayo + pesto = pesto aioli) in with the pasta and veggies until everything is coated with the aioli. 
  5. Serve with mixed greens and sprinkle with crushed red pepper flakes. 
  6. Store leftovers in an airtight container in the fridge for up to a week. Enjoy!
    Pesto Pasta Salad (GF, Dairy-free)

    Cauliflower Quinoa Tots (GF, Dairy-free)

    Appetizer, GF, VegetarianHaley Hansen1 Comment

    These Cauliflower Quinoa Tots are calling all snack-lovers, appetizer-fanatics, and hors-de-vours-addicts. A healthier alternative to the traditional fried tater tot, these tots are packed with packed with fiber, vitamins, and minerals, AND tons of flavor. Nothing to miss out on here! Bring these to game-day gatherings and dinner parties, and guests of all ages will love them.

    What if I didn’t include a recipe for this? Like, no ingredients list, no measurements, no instructions, no notes. If I just handed you a bag of cauliflower and quinoa and spices, what would you do? Because sometimes life hands you lemons and sugar and a pitcher and you make lemonade. But sometimes life hands you a bag of ingredients like cauliflower processed into “rice” and quinoa and nutritional yeast and you’re like, “Yeah, okay. Cool.”

    Cauliflower Quinoa Tots (GF)

    To say that this post is long overdue sounds like I am obligated to post everything about my life and my thoughts and my struggles on this blog, which is not true, technically, because I do want to share things here. Name one blogger who doesn’t want to share (recipes, ideas, thoughts, pictures, his/her story, etc.). Exactly.

    Seriously though, what would you do if I handed you a bag of ingredients you had no idea what to do with? Because – could you guess? – that’s what life is doing to me right now. The ingredients its handing me are ones I’ve worked with before, so often in fact that motivation to cook up a tasty, unique dish is diminishing as we speak.

    Instead of cauliflower, I have in my hands feelings I’m so tired of, but don’t know what to do with. Instead of quinoa, I have a lack of motivation to open my Bible for the umpteenth day in a row. And instead of nutritional yeast and spices, I have sprinkles of this and handles of that which don’t feel like much independently, but dang do they add up. Instead of a recipe, I have my own head to sort through a jumble of thoughts and emotions. 

    This isn’t me complaining to you about all that is going on and I sincerely hope it doesn’t feel that way as you read this – please tell me you’ve gotten this far. This is me reminding both of us that accepting and embracing the lack of a recipe is sometimes all we can do. I’ve been deterred from sharing this – though it’s been on my mind for months now – because it’s the first time in a long time I haven’t figured something out before sharing it in this space (which I need to caution myself frequently that people actually read now and it isn’t just my thoughts + me escaping the world).

    This is me using my lack of understanding and knowledge to encourage both of us because not always will the answer present itself conveniently or quickly to us. This is me letting you know that I’m a human behind this screen and I make mistakes, I confuse myself, and I don’t have life wrapped around my finger. I cry sometimes, too (read: I cry a lot… sometimes).

    This is me reminding both of us that there is someone bigger than us working on life for us, and even when it feels and smells like a pile of squishy yellow quinoa-cauliflower-ness, that God (that "someone") can make life turn out pretty damn tasty if we just keep moving forward and trusting.

    Cauliflower Quinoa Tots (GF)

    Makes about 16 tots

    1 1/2 cups cauliflower rice
    1 cup cooked quinoa
    1/2 cup almond meal
    1/4 cup nutritional yeast
    2 garlic cloves, minced
    2 eggs
    2 tbsp. tahini
    1 tsp. mustard
    3/4 tsp. cumin
    1/2 tsp. paprika
    Salt and pepper, to taste
     1/4 cup chopped parsley
    Optional: ketchup for serving (I love Tessemae's

    1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
    2. In a large mixing bowl, whisk the egg, tahini, and mustard. Add the cauliflower rice, cooked quinoa, and almond meal, and stir to coat in the wet egg mixture. 
    3. Next, stir in the nutritional yeast, spices, and parsley. Scoop golfball-size portions and roll into an egg shape. Distribute these on the pan - it should make about 16, but will vary depending on the size of each. 
    4. Bake for 20-22 minutes, or until golden brown and firm. Remove from oven and cool slightly. 
    5. Serve with your favorite dipping sauce and enjoy!
    Cauliflower Quinoa Tots (GF)

    Turkey Burgers with Tahini Dressing and Grilled Bread

    EntreeHaley HansenComment

    This twist on traditional turkey burgers brings fresh zucchini into the mix, along with a side of hearty grilled bread and a drizzle of creamy tahini dressing. Fire up your grills - these are simple and delicious, to leave you with plenty of time for friends and family, and plenty of deliciousness for everyone to enjoy!

    A round of turkey burgers disappears faster than a batch of cookies in my kitchen, I guess. Yeah, even if it's just me eating. 

    turkey burgers zucchini.jpg

    What is it, though, about grilling burgers that elicits this otherwise unfamiliar masculine feeling? Is it the thick patty of meat I'm handling (lol)? Is it the idea of grilling said meat patty? Orrrrr... is it ironically the fact that I'm avoiding the task of learning how to operate the grill conveniently placed outside my apartment in favor of cooking in my vast-iron skillet? 

    The skillet, might I add, is my preferred method not because it's my only method (haha) but because 1) I adore that black hunk of pure power and 2) it's cooking abilities are endless, so why NOT use it to make the best burgers I've ever made?? Oh, and the bread, but we'll get there soon. Patience. 

    Turkey Burgers with Tahini Dressing and Grilled Bread

    I tested these when I was with my parents during my spring break because they lovvvvve turkey burgers and they also lovvvvve when I make them dinner, so I did. Dad walked in while I was working everything together (the turkey meat, spices, almond meal, zucchini, etc) together with my hands and wanted to make sure I didn't "over-work" the meat. Girls, just imagine that coming out of your Dad's mouth. Take a second to giggle, then erase it from memory. Anyway, the first round was "ehh" - could have used more flavor and a little more binding to yield a thicker burger, in my opinion. 

    Two days later, I headed back up to school, so I can only hope my parents ate the leftovers (I would've, regardless of taste - no food will be wasted).  

    Since burgers are relatively straight-forward if you've made them a few times before, modifications were simple and easy to execute. My next item to tackle was the bun situation. Buying a pack of twelve hamburger buns for myself for one recipe seemed like too much. I love buns (big buns, and I cannot lie) and I rarely ask for burgers "protein style" when I'm eating out, but when it's just me... again, "ehh". 

    Turkey Burgers with Tahini Dressing and Grilled Bread

    After a little back-and-forth between investing in the buns and not, the bakery - THE bakery - down the street (which sounds so clichè and I'm okay with that) conveniently popped into mind, with their fluffy, hearty, baked-fresh-daily loaves and all. 

    Skillet. Butter. Bread.  

    Grilled bread.  

    Turkey Burgers with Tahini Dressing and Grilled Bread

    And that's how it happened. And that's how it probably always will happen. As the thick slice of hearty 6-grain bread crisped up in the skillet, I glanced at the toaster resting on the counter beside the stove and chuckled. No need for you, you broken little toaster (only one side works, which doubles the time required for the simplest meal of all-time).  

    Now for the tahini - I used it because I have two jars on hand. If you don't, that's okay. I personally think the modern-day home-cook should always have some tahini in the pantry, so either take 10 minutes for a quick trip to the grocery store because tahini. is. worth. it. or sub another dressing, sauce, condiment, etc. I didn't add cheese because I didn't have any, but I probably would've if I did, so make your choice there based on what's available to you. 

    If this looks like a simple meal, then I've achieved my goal for this recipe. Warmer weather, the smell of blooming flowers and (finally) green hills, and longer days (plus, the thought of just 10 weeks between me + the end of the school year) are all bringing about a longing for summer, and that's what this meal represents to me. My parents and I love grilling and keeping dinner simple, most of the time at least. Veggies + starch + protein - each boasting its own unique flavor, yet all three working in harmony to satisfy whatever it is we crave.  

    Turkey Burgers with Tahini Dressing and Grilled Bread

    Keep it this simple, or elevate it to your liking with more spices, different vegetables/mixes of greens, an actual burger bun (but still grill it/skillet it because that step is a must), or what have you.  

    Either way, get in the kitchen and enjoy yourself. 

    Makes 6 burgers

    for the burgers:
    1 lb. ground turkey (85% lean)
    1 medium zucchini, shredded
    1 shallot, finely chopped
    3 garlic cloves
    1/3 cup almond meal*
    1 tsp. cumin
    1/2 tsp. paprika
    A pinch each of sea salt and pepper for each patty
    Fresh cilantro, chopped
    Mixed greens
    Red onion, thinly sliced
    6 slices whole-grain bread
    Oil, for the skillet

    for the tahini dressing:
    1/4-1/3 cup tahini**
    2 tbsp. apple cider vinegar
    1-2 tbsp. warm filtered water
    2 tsp. garlic powder
    A pinch of sea salt, to taste

    1. In a medium-sized bowl, stir together the shredded zucchini, shallot, garlic, almond meal, and spices (not the salt and pepper). Add the ground turkey and mix with your hands until just combined (as Dad says, "don't over-work the meat"). 
    2. Form into 6 balls just larger than a golfball and flatten each into a patty so that the inside is slightly thinner than the edges to ensure even cooking throughout. Cover and refrigerate 30-60 minutes. 
    3. Prepare the tahini dressing while waiting by whisking all the ingredients together in a jar or small glass bowl. Set aside. 
    4. Heat a large cast-iron skillet (nonstick skillet or grill will also work) over medium heat and coat with oil. Season with salt and pepper just before placing them in the skillet to cook. Place 2-3 patties in the skillet at a time and cook 4-5 minutes on one side, then flip and cook 4-5 minutes on the other. Remove from heat and set aside. 
    5. If needed, add a touch more oil to the skillet and place 2-3 slices of whole-grain bread in the skillet. Cook 2-3 minutes on each side, but keep an eye on it because cook times will vary depending on the thickness of the slice and how crispy you'd like it. Remove from heat when finished. 
    6. Assemble the plates by creating a bed of mixed greens, and then adding red onion, a slice of bread and a turkey burger to each. Drizzle with tahini dressing, and sprinkle crushed red pepper flakes and fresh chopped cilantro on top. Serve immediately. 
    7. Enjoy!

    * If you want a thinner dressing, use 1/4 cup. For a thicker dressing, use 1/3 cup. 
    ** I used leftover almond meal from earlier in the week when I made homemade almond milk, so mine was less finely ground than the typical store-bought version. The difference could alter the result a bit, so keep this in mind while making the burgers. If the meat mixture feels too sticky and wet, add a bit more almond meal until patties form neatly.

    Turkey Burgers with Tahini Dressing and Grilled Bread

    Red Pepper and Spinach Chilaquiles (GF option)

    Entree, VegetarianHaley Hansen2 Comments

    These Red Pepper and Spinach Chilaquiles are a healthier take on the traditional Mexican dish. Homemade corn tortilla chips along with tons of veggies makes for a nutritious AND satisfying meal - breakfast, lunch, or dinner. 

    Say "chilaquiles" without feeling an insurmountable urge to smile and shake yo booty. Do it. I dare you. (bet you can't). 

    Red Pepper and Spinach Chilaquiles (GF option)

    My first forkful of chilaquiles was a from a diner-sized plate from none other than a local diner itself. I guess you can order chilaquiles for lunch - at the time, I didn't know what they were, but the menu description of this breakfast-nacho-esque dish made my brain go mushy thinking about how delicious it sounded. Thankfully, the waitress kindly accepted my order and didn't give chilaquiles (normally a breakfast dish) a second thought. 

    I, however, have given them a million second thoughts since the first bite. A couple months later, while my close friends and I vacationed in Tahoe for a couple days last December, two of them cooked some authentic-to-the-bone (or to the refried bean?) chilaquiles for us all for brunch, and again, my breath was taken and my stomach was at a loss for words. From that moment on, I knew I needed to make these myself. 

    Red Pepper and Spinach Chilaquiles (GF option)

    But, as with most recipes I find/enjoy/want to recreate, I can't just leave them as they are. They must be tweaked and messed with and recreated to nestle themselves nicely into my blog. Duh. 

    Okay, so round three of chilaquiles is this recipe, and it wasn't planned. The Sunday before finals week should not allow time for recipe experimentation, right? Wrong. Very wrong. When a recipe I had originally planned to post this week pooped out on me, I panicked for, like, half a second. Then, the thought of warm, saucy, cheesy, lightly spicy chilaquiles tapped me on the shoulder and hugged me before I could even begin to stress out more than I already had all day over the mechanism of selenium metabolism. 

    Just an hour later - my apron tied around my waist and tastebuds geared up for the tastiness to come - chilaquiles were going down in my kitchen and I felt more excited than I had in weeks. A lot of my thoughts throughout the cooking process specifically, as opposed to baking, are mostly hesitant questions about whether or not I should chop this vegetable like that or add this ingredient now or later, and so on. I kinda' like that. It keeps thing excitingly creative and spur-of-the-moment, two qualities I haven't applied to many other areas of life in the past couple months as I've been too far buried in muscle anatomy and foodservice management strategies. I digress. 

    At the end of it all, my third ever dish of chilaquiles - also my very own excitingly creative and spur-of-the-moment version - brought about a smile and booty-shaking I needed, but didn't know I needed until I felt it. Tasted it. Loved every bite and every component and every minute I subtracted from other items on my to-do list to dedicate to chila-friggin-quiles. 

    Red Pepper and Spinach Chilaquiles (GF option)

    I hope you dedicate some time to these chila-friggin-quiles in the near future.

    Makes 3-4 servings

    8-10 corn tortillas*
    2 tbsp. oil
    1 red bell pepper, diced
    1 small red onion, diced
    2 cloves garlic, minced
    1 15-oz. can enchilada sauce (or homemade)
    2 cups fresh spinach
    2-3 organic eggs
    1/3 cup crumbled cotija or feta cheese
    1 avocado, thinly sliced
    1-2 radishes, washed and thinly sliced
    1 handful fresh cilantro
    Optional: thinly sliced jalapenos

    1. Preheat the oven to 400F. Cut the corn tortillas into triangles (one tortilla will make about 6 triangles) and toss on a baking sheet with 1 tbsp. oil to coat. Spread them out in an even layer and bake 10-12 minutes, or until golden brown and crisp. Remove from oven and set aside. Turn the oven temperature up to 450F. 
    2. Heat a nonstick or cast-iron skillet (the latter is my new bff, so I recommend making the investment if you haven't yet) over medium heat and coat with remaining 1 tbsp. oil. Add bell pepper, onion, and garlic and cook until tender and lightly charred. You may need to cover for a minute or two to allow them to steam just a bit. 
    3. Once the veggies have cooked, stir in the spinach and cook until just wilted. Pour in half of the enchilada sauce and half of the baked tortillas, and stir to combine. Continue adding enchilada sauce and baked tortillas and stirring until all is in the skillet. 
    4. Use a large spoon or spatula to gently make little holes in the veggie-tortilla mixture and crack an egg in each (make as many holes as you have eggs). Bake at 450F for 8-10 minutes, or until the whites become almost firm. Remove from oven and cool slightly. 
    5. Top with cheese, sliced avocado, radishes, cilantro and jalapenos (if using). Serve immediately and store any leftovers in an airtight container. 
    6. Enjoy!

    Adapted from here.

    * For a gluten-free version, use gluten-free corn or flour tortillas. 

    Red Pepper and Spinach Chilaquiles (GF option)

    Ham and Chive Cream Cheese Sandwich

    Entree, LunchHaley HansenComment

    The classic childhood favorite - ham and cheese sandwich - gets a flavor-packed upgrade here. An easy-to-whip-up Chive Cream Cheese adds depth and richness to slightly sweet ham, stacked between thick-sliced whole-grain bread. Ideal for weekday lunches, no matter your age! 

    The downhill slide off a sugar-rush never tasted so delicious. 

    And by sugar-rush, I mean the four-month-long baking spree during which chocolate-chunk bread pudding and salted caramel brownies and sweet buttery coffee cake (oh my!)  became staples. My sweet tooth is undefeatable - then again, I haven't actually tried too hard to defeat it in a while, nor do I foresee such an attempt anytime soon... ever. 

    I cannot identify from where the inspiration for this sandwich came, other than the herb cream cheese spread of which I was sneaking (shamelessly so) spoonfuls into my mouth while assembling everything needed for this shoot. For a friend's birthday dinner party a few weeks ago, I was told to bring an appetizer, side, or dessert. Knowing the other guests would expect me to bring a decadent dessert, I tossed back and forth between cookies and brownies. Then, I somehow landed on buffalo cauliflower wins. Thennnnn, I ended up on zucchini fries. And finally, I brainstormed a recipe that requires not a single minute on the stove or in the oven (because I remembered the amount of midterms and quizzes I should actually have been studying for) - mini sweet peppers with herb cream cheese spread. 

    Ham and Herb Cream Cheese Sandwich

    The cream cheese is here and needs no explanation because it's cream cheese and it's unbeatable. The Greek yogurt is here because cream cheese is thicker than the gyri of the sheep brain I dissected in anatomy a few weeks ago (sorry if that was TMI) and needs a thinner, lighter complement. Plus, protein and healthy bacteria practically define Greek yogurt. And I love nutrition like I love my morning cup of coffee - can't live without it. 

    My spur-of-the-moment peppers fit right in with store-bought hummus and veggie trays and cheese, sausage, and cracker plates. Immediately I felt thankful for the midterms and quizzes that steered me away from spending more time on buffalo cauliflower.

    Ham and Herb Cream Cheese Sandwich

    For the next week, I dipped crisp sticks of celery and fresh mini sweet peppers into leftover herb cream cheese and could not - could n o t - wait for the minute I got my hands on the best whole-grain sourdough and deli sliced ham for a sandwich with a not-for-the-faint-of-heart helping of this herb cream cheese. 

    Again, I cannot identify from where this inspiration came, and with it a craving for more savory things here. But, I won't spend too much time digging for that answer. Instead, I'll chase the craving as per usual and see deliciousness I can conjure up.

    Makes 1 sandwich 

    For the sandwich:
    2 slices whole-grain bread
    2-3 oz. thinly sliced sliced ham
    1 cup spinach leaves

    For the herb cream cheese:
    8-oz. block of cream cheese, softened
    1/3 cup greek yogurt
    1 handful chopped chives
    salt and pepper, to taste

    1. In a large mixing bowl, beat together the cream cheese, yogurt, chives, and salt and pepper until smooth and fluffy. Set aside. 
    2. Toast the bread (if desired) and spread a spoonful of chive cream cheese on each slice. Top with spinach leaves, then sliced ham, and the other slice of bread. 
    3. Serve immediately and enjoy!
    Ham and Herb Cream Cheese Sandwich

    Sheet-Pan Chicken, Chickpeas, and Veggies

    Entree, GFHaley Hansen1 Comment

    If your weeknight dinner routine needs an exciting and tasty, yet simple and quick recipe, this Sheet-Pan Chicken, Chickpeas, and Veggies recipe is exactly that. In less than 40 minutes and with only a few dishes needed, a satisfying, healthy dinner for the whole family is served. Crispy chickpeas, seasonal veggies, and juicy chicken thighs come together to make a weeknight meal taste gourmet. 

    Weeknight dinners haven't, until now, meant much more to me than weekend-night dinners. What's so special or different about cooking on a Tuesday versus cooking on a Saturday? I've always wondered. 

    Then, 17 of quite possibly my most mentally challenging college units stepped in and answered that question in a jiffy. I now understand the feeling of coming home after 8 hours spent on campus - most of those in class, the remainder spent in the library (a horrible study location I'm attempting to force myself to love) - and wanting a simple, quick dinner that doesn't require more brain energy. Lately, even roasted sweet potatoes sound a bit more than my brain can handle. Oh, and I'm impatiently hungry at 5:30 PM nowadays. With a bedtime of 10 PM at the latest, I've adjusted to what seems like such an early dinner-time. 

    Sheet-Pan Chicken, Chickpeas, and Veggies

    This sheet-pan recipe represents not only my version of a sort of weeknight meal-prep (because leftovers are almost always present when cooking for one), but also a head-over-heels-in-love marriage between the two foods groups to which I owe most of my GPA: plants and protein. I know, plants have protein, but I like a little more. 

    Complex diagrams of iron's transport through the digestive system and absorption into the body, long lists of brain regions and spinal nerves and sheep eyeball components, and studies on studies on studies of chromosomal inheritance patterns and blah blah blah (genetics is my least favorite class and I will never understand why I'm required to study it at such an in-depth level) use up all of my brain's glucose stores by the end of the day. Like, ALL. No survivors left behind to get creative in the kitchen for dinner. Heck, by the time Saturday comes around, I'm still replenishing my stores to be able to sit here and write this. 

    So, if my stories a) aren't interesting and/or b) don't tie together at the end, you know why. 

    Here, let me try to grab your attention again. These are some fun facts I retained from my classes this week! DID YOU KNOW: 

    1. that it's possible for a chromosomal male to develop into a phenotypic (in other words - physically appearing) female? I didn't. 
    2. that humans tend to have more sensory receptors on the face than on the leg or forearm? I didn't.
    3. that rats, unlike humans, produce a specific gene in their intestines that makes them less susceptible to cardiovascular issues than humans? I didn't. 

    Okay okay, here's the recipe.

    Sheet-Pan Chicken, Chickpeas, and Veggies

    Makes 4-5 servings 

    1 15-oz. can chickpeas, drained and rinsed and lightly patted dry
    ~1.5 lbs. boneless, skinless chicken thighs
    2 small bunches of broccoli, chopped into florets
    1 medium red onion, diced into 1" pieces
    2 tbsp. oil (I prefer avocado or grapeseed for high-heat cooking) 
    1 tsp. ground cumin, plus extra for the chicken
    1 tsp. garlic powder, plus extra for the chicken
    3/4 tsp. cayenne pepper, plus extra for the chicken
    Sea salt, to taste
    Fresh parsley, for garnish

    1. Preheat the oven to 425F and line a large baking sheet with parchment paper. 
    2. In a medium-size bowl, toss the chickpeas with 1 tbsp. oil and 1/2 tsp. each of cumin and garlic powder, and 1/4 tsp. cayenne pepper. Add a pinch of sea salt and toss to coat. 
    3. Spread the chickpeas in an even layer on the baking sheet and bake for 15-17 minutes, stirring once halfway through. 
    4. While the chickpeas cook, toss the chopped broccoli and onion in the bowl with 1 tbsp. oil and 1/2 tsp. each of cumin, garlic powder, and cayenne pepper. Add a pinch of sea salt and toss to coat.
    5. When the chickpeas are done, distribute the broccoli and onion evenly amongst the chickpeas and bake again for 10-12 minutes. 
    6. While the veggies and chickpeas cook, prepare the chicken. Lay the thighs (or breasts) flat on a cutting board and simply lightly sprinkle a bit of each spice (cumin, garlic powder, cayenne pepper, and sea salt) over the top of each thigh or breast. 
    7. When the veggies and chickpeas are done, lay the chicken over the top, spreading each thigh or breast about 2-3 inches from one another. Bake for another 12-15 minutes, or until the chicken is cooked through. You can turn the oven on to broil for 1-2 minutes at the end, if desired, for an extra crisp. 
    8. Remove from oven and serve immediately with fresh parsley. 
    9. Enjoy!
    Sheet-Pan Chicken, Chickpeas, and Veggies

    Cauliflower Skillet with Avocado Cashew Crema (Vegan, GF)

    GF, Appetizer, VeganHaley Hansen2 Comments

    Skillet-roasted cauliflower topped with an Avocado Cashew Crema - what could be better? Cauliflower tenderizes and crisps up in the cast-iron skillet, and the creamy avocado cashew sauce adds a flavor and texture dimension that perfectly compliments it. This simple veggie dish is delicious on its own, or served alongside an entree any time of year. 

    When it comes to savory recipes, I try. I really really try. Like, I aspire to have Kate's simplicity and Andrea's creativity. My parents - or "Santa", should I say? - bought me several cookbooks for Christmas (thanks, guys!), which I piled atop the several more I've purchased for myself as "rewards" for a) studying hard for an exam and/or b) earning a high score on that exam (it's more often the first than the second). My new favorite night-time relaxation activity is just to plop myself on the couch with two or three of these in front of me and flip through page after page after page, turning into a sponge to absorb anything and everything I can.

    Cauliflower Skillet with Avocado Cashew Crema

    On other nights, when I realize I haven't quite taken more than four or five steps out the door at all that day, Barnes and Noble is where it's AT, people. More often than not, I'm in my pajamas/comfy clothes by this time and in no way motivated enough to change into something I feel like I should wear out of the house. But pajamas/comfy clothes make sitting on the floor in Barnes and Noble reading through books like Brunch at Bobby's and Nutritious Delicious that much better. I know, my Friday nights as a college student are c r a z y. 

    Cauliflower Skillet with Avocado Cashew Crema

    Point of the story: I TRY to create dinner recipes and lunch recipes and appetizer recipes because I love eating those just as much as I love eating cookies and brownies and cake (more or less). But I am not good at it, guys. I close whatever book it is I'm reading to give myself a minute for the creative juices to flow, but my mind doesn't have many savory-recipe-juices to flow. If that makes any sense/doesn't sound weird. 

    If there's a how-to method for this kind of thing, please point me in its direction. I'll pay you in cookies. 

    Coming to this realization is simultaneously opening my eyes to the "niche" for which I'd been searching for what feels like five-ever. Mostly sweet baked goods: breakfast items and dessert items made with nutrient-dense ingredients AND soul-satisfying ones. And then a few savory things (for when the cookies and coffee cakes overwhelm): some simple black bean burgers and my favorite roasted sweet potato wedges

    Nights spent reading through cookbooks will continue, whether or not they help me expand my savory cooking skills. Yeah, I like the sound of that :) 

    Tell me, what's YOUR favorite Friday night relaxation activity? What's YOUR favorite veggie side dish? Leave a comment below!

    Makes 2-3 servings

    For the cauliflower:
    1/2 large cauliflower head, cut into florets
    1 tbsp. oil (I recommend avocado or grapeseed oil for high-heat cooking) 
    a pinch of salt and pepper
    Avocado Cashew Crema
    Crushed red pepper flakes, for garnish (optional)

    1. Preheat oven to 425F and place cast-iron skillet on the middle rack in the oven. 
    2. Toss cauliflower florets in the oil with salt and pepper. Spread over the skillet in a single layer and bake for 20 minutes on the middle rack. 
    3. Stir the florets around in the skillet and bake for another 10-15 on the top rack in the oven. 
    4. If the florets aren't browning by now, broil them on high for 2-3 minutes. Keep a close eye on them because they can burn quickly! Remove from oven and cool slightly. 
    5. Prepare the Avocado Cashew Crema while the cauliflower cools. Drizzle over the top of the cauliflower and sprinkle with crushed red pepper flakes. 
    6. Serve immediately and enjoy!
    Cauliflower Skillet with Avocado Cashew Crema

    Roasted Butternut Squash and Kale Quiche

    Haley HansenComment

    Sweet and savory butternut squash plus bright, vibrant kale combine in a one-dish recipe for quiche to make breakfasts, lunches, and dinners simple and tasty. Serve your guests for a brunch gathering, and they'll beg for the recipe. Prep this dish for weekly meals, and you'll take meal-prep to a whole new level.

    Homemade whole-wheat pie crust looms over me like the anatomy and physiology series in my nutrition curriculum at Cal Poly. Pie crust tastes better, though. Still, both are intimidating feats I know I'll need to conquer sooner rather than later. Today, I chose the pie crust, and in a month, I'll take the first step in conquering anatomy and physiology. Baby steps, people. Baby steps. 

    Each time I've needed a pie crust for whatever reason in the past few years, I've relied on a pre-made whole-wheat one from Sprout's. That, however, was when I lived with my parents who live near a Sprout's. I do not. Whole Foods is my alternative up here in SLO, and therefore my store of choice this morning when I went out on the hunt for quiche necessities. If you've been to both, you know they share similarities in terms of products, so it seemed justifiable to me to assume that I'd be able to find this pre-made whole-wheat pie crust at Whole Foods. 

    Wrong. I scanned the freezer section for this pie crust and found nothing. My stubbornness didn't let me just grab the traditional pie crust - I love deep, nutty flavor of whole-wheat flour. My eyes went from the two pie crusts to the bag of whole-wheat flour and stick of butter already in my basket and back. How hard can a homemade pie crust really be? 

    Roasted Butternut Squash and Kale Quiche

    Six seconds of contemplation passed before I told myself to suck. it. up. and make the crust at home. Plus, I feel like my grandma will be dang proud of me (mostly because I'm using butter instead of coconut oil). 

    I pulled the recipe up on my computer immediately upon walking into my kitchen - only four ingredients required! Dude, you totally got this. Sift the flour, cube the butter, drizzle the ice water over the top, and mix. Mix a lot. Oh, and you will get dough underneath your fingernails. Embrace it! Once the dough comes together, halve it, wrap both in plastic and refrigerate. 

    Here comes the arm workout I wasn't expecting. After flouring my kitchen counter (do it, otherwise your dough will stick), I whipped out my rolling pin - a shiny marble one I'm way too in love with - and got rollin'. The edges split apart a bit, so be ready for that, but don't let it freak you out. Pie crust are supposed to be flaky and kind of crumbly, right? Hence, the cubed butter. Keep pressing the edges together and rolling, and pressing the edges back together and rolling again until you've got a somewhat round circle about the circumference of your pie pan. Carefully - I repeat, carefully - lift the dough into the pan and press all around. 

    Roasted Butternut Squash and Kale Quiche

    Because I felt extremely accomplished at this point, I figured some artsy decoration would only elevate the feeling, so why nottttt take a fork and make pretty edges around the rim of the crust? 

    The rest - the organic eggs, the roasted squash, the vibrant kale, and the creamy goat cheese - fell to the back of my mind, as I focused so much energy into the crust. It's not alllllllll about the crust, though. In fact, if we're talking beauty, it's way more about the rich, colorful center of the quiche than it is the beige crust, ya' know? 

    Roasted Butternut Squash and Kale Quiche

    Then, I baked. I let cool. I admired my hard work on both the crust and the filling. I cut a slice and took a bite. And with that, I understood that maybe I wasn't "wrong" in assuming Whole Foods would have the exact pre-made whole-wheat crust I wanted. Maybe it was just God's way of convincing me it's time to kick things into gear and prep for a pattern of conquering things I haven't been sure I ever would be able to. 

    Makes 1 quiche, about 8 slices

    For the butternut squash:
    1 medium butternut squash, peeled and cubed
    1 tbsp. olive oil
    Salt and pepper, to taste

    For the quiche:
    Whole-wheat pie crust (I used this recipe), or a similar store-bought version
    6 eggs
    1/3 cup half and half
    1/2 cup crumbled goat cheese
    3/4 cup roasted butternut squash cubes
    1 cup steamed kale
    1 tsp. garlic powder
    1/2 tsp. paprika
    1/4 tsp. cumin
    Sea salt and pepper, to taste

    1. Preheat the oven to 425F and line a baking sheet with parchment paper. 
    2. In a bowl, drizzle the olive oil over the butternut squash cubes and sprinkle salt and pepper on top. Stir to combine. Bake for 20 minutes, flip, and bake for an additional 12-15 minutes, or until tender when pierced with a fork and crisp around the edges. Remove from oven and cool. 
    3. Preheat the oven to 350F. Prepare the whole-wheat crust as instructed according to your chosen recipe. Press into the pie pan and use a fork to create the curst design around the perimeter. Set aside. 
    4. In a large bowl, whisk together the eggs, half and half, goat cheese, and spices. Stir in the butternut squash cubes and steamed kale. 
    5. Carefully pour the egg mixture into the pie pan over the crust. Bake for 45-47 minutes, or until the center fells firm and doesn't jiggle. Remove from oven and cool before slicing. 
    6. Serve immediately and store leftovers in an airtight container for up to one week. 
    7. Enjoy! 

    Roasted Garlic White Cheddar Sweet Potato Wedges (GF)

    Appetizer, VegetarianHaley HansenComment

    Garlic compliments sweet potato like a loving husband tells his wife how beautiful she is. Have I convinced you of this combination yet? Topped with bold white cheddar cheese, these roasted sweet potato wedges are a healthier baked version of the restaurant classic!

    Even when I force myself to create a savory recipe for the blog, I still gravitate towards something sweet (hence: sweet potato). 

    Roasted Garlic White Cheddar Sweet Potato Wedges

    This transition into more of a baked-goods-blog came about as I, more and more, began noticing a burnt smell every time I cooked, as I struggled each night to brainstorm a recipe for dinner, as I faced the fact that I'm really not a creative cook. Like, yeah, I bake some chicken thighs that I really like, I can whip up a mean salad, I have a couple handy meal-prep-ish recipes I turn to weekly, but I just don't have the savory-tooth. Oh, and I think it's worth mentioning that I've burned garlic more times than I care to count. 

    I'm writing this at 9 PM, three hours after Thanksgiving dinner and two hours after dessert. My first 100% non-restricted Thanksgiving surpassed expectations I didn't even know I had because I didn't even know such a freedom could exist. Turkey, green bean casserole, mac n' cheese (!!!), cranberry sauce, mashed sweet potatoes, stuffing, sweet rolls - I wanted some of it all. None of it landed on my plate to show the host politeness in accepting the food she cooked. This year, I promised myself I'd listen to my body. And that I did. 

    Try everything, I sure did that, as well. Mac n' cheese took the gold at first bite, in my opinion. Buuuuuuut... 

    Roasted Garlic White Cheddar Sweet Potato Wedges (GF)

    ... I was ten times more ready for chocolate sweet potato pie and homemade oatmeal raisin cookies (coming soon) and dark-chocolate frosted almond butter chickpea blondies. AND my stomach was about ten times as full when dessert rolled around as it was before we even started eating. That says something. 

    Whatever that says, it's a blessing because if I hated sweets and couldn't cook, well, I wouldn't be sitting here continuing this whole blogging thing I've got going on. I also wouldn't be pondering tomorrow's breakfast - leftover hearty oatmeal raisin cookies? Mmmhm. 

    But because I whooped my own butt these past few months squeezing out every last bit of savory creativity I had, I can't just trash those recipes and turn only to baking chocolate-chip-this and banana-bread-that. Ya' know? It's a pride thing. And since "balance" for me is a combination of both sweet and savory, usually leaning more heavily on the side of the latter, I'll give a little bit of both. 

    For the non-sweets, lately I've been digging anything with cheese on top, inside, or anywhere nearby. Thankfully, my stomach handles dairy like a champ, so I'll be covering my sweet potato wedges in creamy, melty, sharp cheddar cheese from now on! 

    Roasted Garlic White Cheddar Sweet Potato Wedges (GF)

    Makes 1 serving 

    1 large sweet potato, washed/scrubbed and dried
    2 tsp. garlic powder
    1 tbsp. avocado oil
    Sea salt and black pepper, to taste
    1/4-1/3 cup shredded sharp white cheddar
    Fresh cilantro, for garnish

    1. Preheat oven to 425F and line a baking sheet with parchment paper. 
    2. Slice the sweet potato into wedges no larger than 1" thick. Toss in a bowl with avocado oil and sprinkle with garlic powder, sea salt, and black pepper. 
    3. Transfer to baking sheet and bake for 20 minutes, flip, and bake another 10-12 or until tender when pierced with a fork. 
    4. Remove from oven and top with shredded sharp white cheddar. Broil on high for 3-4 minutes and cool before serving. 
    5. Top with fresh cilantro and enjoy!
    Roasted Garlic White Cheddar Sweet Potato Wedges (GF)

    Grilled Turkey, Gouda, and Greens Sandwich

    Lunch, SandwichHaley HansenComment

    Not your average grilled cheese, this loaded sandwich exceeds all expectations. Creamy smoked gouda plus hearty sliced turkey and refreshing greens makes for a grilled cheese sandwich that can't be beat! 

    This is more than just a grilled cheese with extra protein and thick-sliced bread. 

    I look at it as a reflection of my growth, and also my return to... me. Throughout the past couple of years, I've gone through several shifts in not just my diet, but also my relationship with food and my body. Going from highly restrictive eater (for 2-3 years), to vegetarian (for 6 months), to vegan (for almost 2 years) took a heavy toll on my sense of self that I didn't realize until now. 

    Letting food dictate my life, I lost a lot of energy for my passions - cooking (and cooking all foods), exercising, reading, writing, and more. I'm not trying to be a Debbie-Downer in any way, but rather an encouragement, so let's get to that part. 

    Grilled Turkey, Gouda, and Greens Sandwich

    I've said before that I finally feel more and more like the girl whom God desires me to be, but I have to say it again because it just feels so true. It's not that I feel like who I used to be because who I used to be never knew such freedom. Who I used to be never felt such peace. Who I used to be never thought she could know and love a self like the self God has introduced to her. 

    Growth in such a way - one that pulls you FAR out of a comfort zone - can be absolutely terrifying. First, it can feel like a potential destruction of your reputation, whatever that be. Then, it can feel totally, completely, almost painfully uncomfortable (duh). And finally, with faith, it will - yes, WILL - feel... well, right. 

    Grilled Turkey, Gouda, and Greens Sandwich

    Anyway, I don't want to be all serious in this post because borrrrrrrring. Also, I just read through Bon Appetit's latest issue, in which writers reveal and discuss the top 10 restaurants in America, the #1 of which happens to be a dive-y sandwich place that serves stacks of mayo + tomato + sunflower seeds + herbs and riffs on bologna sandwiches that actually taste good and other mind-boggling, mouth-watering items I couldn't stop reading and raving about yesterday as I laid on the beach with my friends (who were way less than interested in the funky sandwiches). 

    I closed the magazine feeling inspired and hungry for not just sandwiches, but spiced up sandwiches that re-create old favorites and tell their stories with every bite full of flavors and textures. When making this sandwich, I had none of that. Really. It was kind of just a sandwich (in contrast to the first line of this post) that I threw together because the combinations sounded good that day. Now, though, as I reflect, I see that it was both unintentional and intentional - unintentional on my part, and intentional on God's. HA wow. Ain't that crazy? 

    It's deli turkey and cheese stuffed between slices of thick bread and grilled, but it's more than that, too. Ten years ago, this was my childhood self's absolute favorite sandwich (made by Mom, of course), and was usually served beside Campbell's tomato soup for dipping. Five years ago, the cheese would've been removed because dairy has fat (and that fat was seen as "bad" by the self that consumed me at the time) and no oil would've been used to grill and create a buttery crisp. One year ago, no sandwich would've even existed in my diet because, well, because turkey and cheese are not vegan. 

    Ahhhhhh! My heart is unbelievably happy with this seemingly simple sandwich because it shines the spotlight on the work of God's hands that removed a controlling diet mentality and a paralyzing fear of foods. 

    Grilled Turkey, Gouda, and Greens Sandwich

    What is representing you growth lately?! Tell me more below!

    Makes 1 sandwich

    3-4 oz. sliced deli turkey
    1 oz. smoked gouda
    1-2 tbsp. honey mustard (regular mustard works)
    Your favorite greens (I used collard greens)
    2 thick slices whole-grain bread
    Oil or butter, for the pan

    1. Heat a large nonstick skillet over medium heat and coat with oil or butter. 
    2. On both slices of bread, spread even amounts of honey mustard. On one slice, lay the cheese, then greens, then turkey and place this slice into the pan. Reduce heat to medium-low and cover.
    3. Cook until cheese is mostly melted and top with the other slice of bread. Flip the sandwich, carefully and using a spatula, and cook on the other side until golden brown and crisp. 
    4. Remove from heat and slice in half. Serve immediately. 
    5. Enjoy!
    Grilled Turkey, Gouda, and Greens Sandwich

    Easy Falafel Salad w/ Tahini Dressing (Vegan, GF)

    Salad, Lunch, VeganHaley HansenComment

    Crispy homemade falafel over fresh greens - a salad with more flavor and texture than ever! Whip this Easy Falafel Salad with Tahini Dressing up in less than 30 minutes for a refreshing Middle-Eastern-inspired lunch or dinner with tons of veggies. 

    There's just something about wearing an apron that makes me feel - excuse my French - baaaaaada$$. 

    That feeling used to come from my track uniform/workout clothes (high school years). And before that, it was my keychain with my car keys on it (teenage years). Anything before that doesn't fit into my memory anymore, so don't ask. 

    But, back to the apron. My mom always used to ask me, whenever we'd begin prepping for dinner, if I wanted to put one on, too. "Ehh, no I'm okay", I'd respond, not really seeing the point in wearing one unless we planned to throw flour at each other or something. 

    Lately, though, I've worn my apron almost every single day. Every. Single. Day. And I refuse to take it off until absolutely necessary. In other words, I'm tied up in my apron from about 8 AM until sometime around 3 or 4 PM. It's absolutely awesome. 

    I'm not always working with messy ingredients (like in the case of this falafel salad), so the apron technically isn't necessary. However, it's become a sort of uniform for me. With my apron on, I know it's game-time. Maybe that sounds weird or lame or old-fashioned of me, but I freakin' love it. I wrap the strings around my waist, tie a bow in the front, and can somehow put away for the time-being all other items on my to-do list, all other commitments yearning for my attention. 

    Easy Falafel Salad w/ Tahini Dressing (Vegan, GF)

    In my apron, I first fell in love with cooking. I helped my grandma make her signature raspberry jam years ago. I whipped up endless batches of Christmas cookies for Mom's friends and Dad's coworkers. I conquered my first ever batch of fluffy vegan cinnamon rolls. I tried my hand at a less-fried version of falafel and succeeded. 

    My apron has taken the place of my track uniform and my keychain. Hooray for growing up! 

    My apron made prepping this salad that much more enjoyable, meaningful.

    Easy Falafel Salad w/ Tahini Dressing (Vegan, GF)

    Speaking of this salad...

    Do you LOVE falafel as much as I do? I suppose I should ask first if you even know how much I love falafel? If you don't, well... it's inexplicable. In other words, it's the true kind of love. Even though it's fried (a cooking method I usually try to avoid), I just can't say no. Wrap it up it a warm, homemade pita pocket and OHMYWORD I'm practically begging on my knees. 

    But, like, salads are good, too, right? Because sometimes that pita adds that much more heaviness to an already filling meal. Besides, nothing beats crisp greens in almost-triple-digit weather! 

    Makes 2 salads

    2 large carrots, chopped
    1 cucumber, chopped
    1 large tomato, chopped
    mixed greens
    Homemade Falafel (one batch is fine)
    Tahini Dressing
    Cilantro and parsley, for garnish

    1. Once all the veggies have been chopped, the greens have been washed, and the falafel and tahini dressing have been prepped, all that's left to do is toss the ingredients together in bowls!
    2. Drizzle with dressing and sprinkle with fresh herbs before serving. Enjoy! 
    Easy Falafel Salad w/ Tahini Dressing (Vegan, GF)