Tag Archives: vegan

Veggie Fajita Rice Bowl

Vegan Fajita Rice Bowl Recipe

Oh hey, it’s Whitney and I’m back with another fresh and delicious bowl recipe!

If you’re a fajita fan, you’re going to absolutely fall in love with this fajita rice bowl that is so quick and easy to make!

Read the full post here!

Pineapple Mango Kale Salad

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Vegan Pineapple Mango Kale Salad Recipe

April is Earth Month, so what better time to celebrate the almighty Earth that gives us the plants and trees, which grow the delicious food we eat every day!

To celebrate Earth Month, I’ve partnered up with Earthbound Farm to create an organic kale salad that is so delicious, and good for the planet!

Read the full post here!

Blackberry Jalapeno Guacamole

Blackberry Jalapeno Guacamole Recipe

Oh hey there, it’s Whitney here, checking in from 40,000 feet in the air! Yay for Southwest In Flight WiFi!

I’m currently en route to Oklahoma to see my family and celebrate my future sister-in-laws bridal shower!

If you like fried chicken, steaks and cowboy hats, be sure to tune into my Instagram page & add me on Snapchat for all of the fun foodie Oklahoma pics!

Read the full post here!

Thai Peanut Pineapple Veggie Rice Bowl

Thai Peanut Pineapple Veggie Rice Bowl Recipe

I have a confession to make, when it comes to cooking rice, I overshoot it every time by about 4-6 cups. I’m not sure what my deal is, I guess I just really have a phobia of running out of cooked rice, haha!

But today that leftover cooked rice, along with some leftover Thai Peanut Sauce, came in very handy to make this epic new recipe!

Read the full post here!

Roasted Garlic & Kale Vegan Mashed Potatoes

Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!

Garlic Kale Vegan Mashed Potatoes

When thinking about mashed potatoes, the words cream and butter are usually the first to come to mind, but for those that are dairy-free or vegan, that means no mashed potatoes in their life, until now that is!

By cooking the potatoes in Silk Unsweetened Soy Milk, they keep their nice creamy mashed potato texture, while remaining dairy-free and vegan!

Read the full post here!

Roasted Butternut Squash Spinach Kale Salad

Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.

Roasted Butternut Squash Kale Salad Recipe

If one of your goals in 2016 was to eat healthier, while still enjoying super flavorful food, then I have just the salad for you!

When it comes to healthy recipes, I love to get in the kitchen and create delicious new dishes that are healthy, while still full of flavor, and this salad is just that!

From the rosemary cinnamon roasted butternut squash to the avocado vinaigrette dressing, this is one kale salad that is anything but boring!

Read the full post here!

Maple Roasted Brussel Sprouts & Apples

This delectable vegan & gluten free recipe for Maple Roasted Brussel Sprouts & Apples is the perfect side dish for Thanksgiving, Christmas or a fall dinner party!

Maple Roasted Brussel Sprouts & Apples Recipe

It’s day five & the last day of “Thanksgiving Week” on WhitneyBond.com!

While I certainly couldn’t pick a favorite between all of the recipes this week including Slow Cooker Sweet Potato Stuffing, Oven Roasted Turkey with Cranberry Jalapeno Relish, Baked Sweetpotato & Three Cheese Dip, Cranberry Apple Sangria, and this recipe for Maple Roasted Brussel Sprouts & Apples, my boyfriend made his favorite immediately known, and it was this recipe for brussels sprouts.

Read the full post here!

Butternut Squash Pasta Sauce

Butternut Squash Pasta Sauce Recipe

Two weeks ago today I was on a flight back from my first trip to Seattle where I was visiting one of my best friends Ashley!

There was football watching, beer tastings, rainbows, rope swings, Oktoberfest, Pike Place Market, and of course, lots and lots of delicious food!

Read the full post here!

Slow Cooker Mushroom Ragu

Slow Cooked Vegetarian Mushroom Ragu Recipe

With fall peeking right around the corner, I decided to take my most popular slow cooker recipe, Beef Ragu, and make it vegetarian & vegan friendly!

Read the full post here!

Superfood Fruit Parfait

Superfood Fruit Parfait Recipe

When I first tried Nature’s Path new Qi’a Superfood Bars at the Natural Products Expo in March, I was hooked!

Delicious bars that are packed full of healthy ingredients, that are also gluten-free and vegan, yes, please!

Read the full post here!

Kale Apple Slaw

Kale Apple Slaw Recipe

With summer and swimsuit season in full swing, I’m always looking for ways to make new recipes a little bit lighter and healthier, while still totally delicious!

Read the full post here!

Acai Blackberry Smoothie

Acai Blackberry Smoothie Recipe

I’ve been a huge fan of adding blackberries to new recipes lately… and by lately I mean just yesterday I posted a recipe for Blackberry Jalapeno Pulled Pork Tacos (Yes, YUM!)

So when my new friends at the Oregon Raspberry & Blackberry Commission reached out about creating a smoothie recipe with their delicious berries, I couldn’t wait to head into the kitchen and get blending!

Read the full post here!

Grilled Strawberry Lemonade

Grilled Strawberry Lemonade Recipe

Ever since I completed my Balcony Makeover a couple of weeks ago, all I’ve wanted to do is hang out on the balcony and grill EVERYTHING!

Seriously, 8 out of 10 new recipes posted this week, or coming in the next two weeks on the blog, are grilled, I can’t be stopped, must grill everything… including lemonade!

Read the full post here!

Mexican Sweet Potato Salad

Mexican Sweet Potato Salad Recipe

When it comes to eating healthier, no one (especially me!) likes to compromise taste, that’s why I’m always trying to come up with healthy recipes that are still packed with flavor!

Read the full post here!

Cilantro Lime Pesto

Cilantro Lime Pesto Recipe

A couple of weeks back I checked out San Diego restaurant, Venga Venga for the first time.

Between their infused tequilas, delicious margaritas, amazing food and great service, I was so impressed with this authentic Mexican restaurant, found just north of the Mexico border in southern San Diego.

Read the full post here!

Energy Boosting Berry Banana Smoothie

Energy Boosting Berry Banana Smoothie Recipe

I know that the winter months can be tough, it’s cold and dark in the mornings, making it much more difficult to wake up.  Well, that’s why I’m here today to bring you an energy boosting smoothie to start your day!

Read the full post here!

Immunity Boosting Orange Berry Smoothie

Immunity Boosting Orange Berry Smoothie

Welcome to that post-holiday-winter-cold-season-yuckiness that’s happening right now! It’s going around and it seems like there’s no stopping it… oh, but there is!

I started feeling that dreaded cold coming on after New Years so I vowed to stay in and down as many healthy, immunity-boosting beverages as possible! Within 24 hours, I was feeling 100% again!

One of my creations during this weekend of hibernation was this Immunity Boosting Orange Berry Smoothie!

Read the full post here!

One Pot Vegan Mexican Freekeh

In one pot, cook up a delicious vegan dinner with the superfood freekeh, beans, tomatoes, corn and Mexican spices.

One Pot Vegan Mexican Freekeh Recipe

We all love an easy one pot dish.

What’s even better than an easy one pot dish? A healthy AND easy one pot dish, packed with the hottest new superfood, Freekeh!

Read the full post here!

Crock Pot Three Bean Taco Vegan Chili

Crock Pot Three Bean Vegan Chili

Right now, if you’re anywhere in the country besides Southern California or Florida, I’m guessing you’re cold! With the onslaught of chilly fall weather this week, what better time to turn “Taco Tuesday” into Taco Chili Tuesday 😉 Read the full post here!

Mexican Chipotle Sweet Potato Casserole

Mexican Chipotle Sweet Potato Casserole

There’s nothing I love more than a delicious slow cooked one pot meal that’s super easy to make and super healthy… which is why I’m totally obsessed with this new dish!

Read the full post here!

5 Great Ways to Incorporate Almond Milk Into Your Life

Last week I challenged a group of friends to try Silk Vanilla Almond Milk for the first time.

I’ve loved it for years and have found a variety of ways to incorporate the creamy, flavorful, dairy-free milk into my life!

I shared my top 5 favorite ways for incorporating almond milk into my life with my friends, and today I’m here to share them with you!

Read the full post here!

Mexican Quinoa Salad

Mexican Quinoa Salad

Two of my favorite salads I’ve ever made are the Quinoa Caprese Salad and Greek Quinoa Salad,  so I decided to put the healthy and popular grain to use once again in this Mexican Quinoa Salad, that is gluten free and vegan, yet packed with protein!

Read the full post here!

Caprese Veggie Burger Sliders

Caprese Veggie Burger Sliders

Alright, it’s time for a little honesty to start this post. I used to think that veggie burgers were all dry, flavorless and just kind of boring!

That was until I made my own veggie burgers! I’m now slightly addicted to creating different veggie burger recipes!

Read the full post here!

Grilled Vegetable Skewers

Grilled Vegetable Skewers

For the most part, cooking in my house goes down like this:

  1. Recipe Idea Brainstorming
  2. Writing Out Recipe
  3. Grocery Shopping for Recipe
  4. Creating Recipe in the Kitchen
  5. Photographing Recipe
  6. Blogging About Recipe

For this recipe, I skipped straight to #4!

Read the full post here!

Roasted Poblano Corn Salsa

Roasted Poblano Corn Salsa

Remember that time I made a simple salsa to put on top of a taco and the salsa ended up being totally amazing?  Well, you probably don’t, because that time was yesterday and you’re just hearing about it for the first time, but after this post you totally will!

Read the full post here!

Sriracha Hummus

Sriracha Hummus

Sriracha – good, hummus – good, Sriracha hummus – so good!

Read the full post here!

5 Minute Homemade Salsa

5 Minute Homemade Salsa

I’m kind of obsessed with making everything from scratch, taco seasoning, marinara sauce, salad dressings, and the list goes on.

I’m not crazy though, I totally understand that most people don’t have the time to make every element of a meal from scratch!

Read the full post here!

Zucchini Quinoa Burgers

Vegan Zucchini Quinoa Burgers

Every time I think of Quinoa Burgers now I think of that Bud Light commercial. “What the heck is a Quinoa?” That commercial totally cracked me up the first time I saw it and I’m pretty sure anyone who has ever bought a frozen Quinoa Burger patty might agree with most of the things said in the commercial,  but I’m also pretty sure that anyone who has ever made a homemade Quinoa Burger filled with fresh veggies and spices will tell you that they are absolutely delicious!

Read the full post here!

Beet Hummus

Beet Hummus

A few years back I watched a segment on all of the health benefits of purple foods. I then proceeded to go on a total “Purple Food Kick”.

It’s crazy how many purple foods are out there when you look, purple potatoes, carrots, cauliflower, and of course beets!

Read the full post here!

Greek Quinoa Salad

This greek quinoa salad is filled with flavor, healthy ingredients and tons of protein without any meat, and it’s gluten free!

Gluten Free Greek Quinoa Salad

While I draw inspiration from many places when developing new recipes for the blog, one of my go-to stops is the “most popular” and “most pinned” recipes on WhitneyBond.com.

Read the full post here!

Spinach Artichoke Hummus with Shamrock Shaped Green Peppers

Spinach Artichoke Hummus with Shamrock Green Peppers

I love holidays. Christmas, 4th of July, St Patty’s Day, Superbowl Sunday (it’s a real holiday for foodie football fans!), Thanksgiving, Easter, etc, etc. I love them most of all because they usually revolve around food.

My one problem with a lot of these holidays is that most of the cute, festive foods are catered around baking desserts. While I love some sweets here and there, I wanted to create a fun, new recipe for St Patty’s Day that was still delicious and festive, but on the healthier side.

Read the full post here!

Heart Healthy Fruit Smoothie

Heart Healthy Fruit Smoothie

I just ran in the door from hosting a segment on San Diego 6 News featuring this delicious fruit smoothie, as well as two other fantastic “Heart Healthy Recipes” including Heart Healthy Granola Bars and the always popular, Sweet Potato Black Bean Quinoa Burgers!

Read the full post here!

Roasted Tomato Salsa

Roasted Tomato Salsa



The countdown is on, 10 days until Superbowl 2014 and what says Superbowl more than chips and salsa?

Read the full post here!

Black Bean Quinoa Taco Soup

Quinoa Taco Soup



I couldn’t think of a more perfect recipe to share on Meatless Monday than this Black Bean Quinoa Taco Soup! This soup is not only vegetarian, it’s also vegan… and most importantly, it’s so delicious!

Read the full post here!

Cranberry Brussels Sprout Stuffed Acorn Squash

Brussels Sprout Stuffed Acorn Squash

I made this recipe last week and couldn’t wait to share it with all of you, but between the craziness of holiday travel, parties and family activities, I’m just getting the chance to share it! Consider it a belated Christmas present from me to you 😉

Read the full post here!

Butternut Squash Stuffed Poblano Peppers

Butternut Squash Stuffed Poblano Peppers

Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!

Read the full post here!

Vegetarian Stuffed Squash

Mexican Vegetarian Stuffed Squash

For two months now I’ve been hosting Supper Club Dinners in San Diego. For the first dinner in September I chose three dishes from my cookbook “Buffalo Style” to prepare.

For Octobers dinner I wanted to make my deliciously unique and amazing Pumpkin Enchiladas for the main course. After that was decided I knew the rest of my menu would be “Mexican Fall Inspired”.

Read the full post here!

Quinoa Corn Salad with Avocado Dressing

Quinoa Grilled Corn Salad

Although summer is prime corn season, we still have about another month to enjoy the delicious vegetable and this salad is the perfect way to do so!

Read the full recipe here!

Mango Salsa

Simple Mango Salsa Recipe

Last night was “Taco Tuesday” at my house and I decided to toss together a healthy grilled salmon taco for the occasion!

Easy Mango Salsa Recipe

What better way to top a Grilled Honey Chipotle Salmon Taco then with fresh mango salsa!

This salsa is so easy to make and is perfect atop fish, chicken, tacos or served with chips for dipping!

Mango Salsa Ingredients

Ingredients

  • 1 mango (diced)
  • 3 roma tomatoes (diced)
  • 1/4 cup red onion (minced)
  • 1 jalapeño (de-seeded and minced)
  • 1 tbsp fresh cilantro (minced)
  • 1 lime (juiced)

Add the mango and tomato to a small bowl.

Tomato Mango Salsa Recipe

Add the onion, jalapeño and cilantro.

Mango Salsa Recipe

Squeeze the lime juice over the top and mix together.

Mango Salsa

Bada-bing!  A healthy, scrumptious salsa is ready to go! This salsa has only 90 calories per cup, making it the perfect choice for a flavorful side that you can feel good about digging in to!

In addition to our delicious salmon tacos, this salsa would also be great on Grilled Shrimp Tacos or Blackened Red Snapper, and perfect served with one of our fresh Serrano Chili Mango Margaritas!

Mango Salsa Recipe

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option:  This recipe is gluten-free.

Mango Salsa

Total Time: 5 minutes

Yield: 3 cups salsa

Mango Salsa

Ingredients

  • 1 mango (diced)
  • 3 roma tomatoes (diced)
  • 1/4 cup red onion (minced)
  • 1 jalapeño (de-seeded and minced)
  • 1 tbsp fresh cilantro (minced)
  • 1 lime (juiced)

Instructions

  1. Add the mango and tomato to a small bowl.
  2. Add the onion, jalapeño and cilantro.
  3. Squeeze the lime juice over the top and mix together.
http://whitneybond.com/2013/08/07/mango-salsa/

Roasted Green Bean Pesto Salad

Roasted Green Bean Salad Recipe

I bet you all were wondering what other dish I created using that delicious Paleo Vegan Walnut Sage Pesto I made last week!

I apologize if it’s been keeping you up at night, but never fear, the new recipe is here and you can be guaranteed a good nights rest tonight 😉

Vegan Roasted Green Bean Pesto Salad

This Paleo salad recipe is full of rich flavors and would be perfect served with any of our Paleo main dishes, such as Roasted Balsamic Pork Tenderloin, Lemon Herb Salmon or Herb Crusted Turkey Breast!

Roasted Green Bean Salad Ingredients

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Preheat the oven to 400°.

Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.

Chopped Fresh Green Beans

Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.

Roasted Green Bean Tomato Salad Recipe

Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.

Roasted Green Beans and Tomatoes

Top with the fresh basil and place into the oven for 25-30 minutes.

While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.

Toasted Walnuts

Remove the vegetables from the oven.

Roasted Green Beans and Tomato Recipe

Add the roasted vegetables to a large mixing bowl.

My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.

Roasted Green Beans and Tomato Salad Recipe

Next, add the pesto to the roasted vegetables.

Roasted Green Beans and Pesto Salad Recipe

Toss well. Place into a serving bowl and top with the toasted walnuts.

Roasted Green Bean Pesto Salad Recipe

My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!

Roasted Green Bean, Tomato Salad

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten free.

Roasted Green Bean Pesto Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 2 (as meal) - 4 (as side dish)

Roasted Green Bean Pesto Salad

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup Enzo Olive Oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Instructions

  1. Preheat the oven to 400°.
  2. Trim the ends off the green beans, chop into 1 inch pieces and add them to a large mixing bowl.
  3. Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
  4. Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
  5. Top with the fresh basil and place into the oven for 25-30 minutes.
  6. While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
  7. Remove the vegetables from the oven.
  8. Add the roasted vegetables to a large mixing bowl.
  9. Next, add the pesto to the roasted vegetables.
  10. Toss well. Place into a serving bowl and top with the toasted walnuts.
http://whitneybond.com/2013/07/22/roasted-green-bean-pesto-salad/

Paleo Walnut Sage Pesto

Paleo Walnut Sage Pesto Recipe

It’s creamy, delicious, dairy free, vegan and PALEO!

Healthy Walnut Sage Pesto

This Pesto sauce is perfect on chicken, pork or fish, but I also have a couple unique recipe uses for the scrumptious sauce that I will release tomorrow and Saturday!

Walnut Sage Pesto Ingredients

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup olive oil
  • 1 lemon (juiced)
  • ¼ cup water

Begin by adding the sage and parsley to a food processor.

Walnut Sage Pesto Recipe

Next, add the garlic, black pepper and walnuts.

Walnut Sage Pesto Recipe

Puree in the food processor for 15 seconds then add the lemon juice. Turn the food processor back on and add the olive oil through the pour spout at the top.

Paleo Walnut Sage Pesto Recipe

Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.

Paleo Walnut Sage Pesto Recipe

Voila! A simple, healthy and yummy sauce made in less than 5 minutes!

Paleo Walnut Sage Pesto

Thank you to the California Farm Water Coalition for the delicious California Walnuts, they’re like the gift that keeps on giving!

Walnut Sage Pesto Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Paleo Walnut Sage Pesto

Prep Time: 5 minutes

Yield: App. 2 Cups

Paleo Walnut Sage Pesto

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup Enzo Olive Oil
  • 1 lemon (juiced)
  • ¼ cup water

Instructions

  1. Begin by adding the sage and parsley to a food processor.
  2. Next, add the garlic, black pepper and walnuts.
  3. Puree in the food processor for 15 seconds then add the lemon juice.
  4. Turn the food processor back on and add the olive oil through the pour spout at the top.
  5. Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.
http://whitneybond.com/2013/07/11/paleo-walnut-sage-pesto/

Banana Date Protein Shake

Peanut Butter Date Protein Shake

Ever since I began incorporating Beaming Superfood Smoothie Blends and Proteins into my life I’ve been alternating juicing and smoothies every morning!

After trying a few different Protein Shake Recipes, I feel I’ve perfected the most delicious and protein packed shake possible!

Beaming Superfood Protein Smoothie

This shake packs over 50% of daily protein needs with 34 grams of protein! It is also vegan, making it perfect for those that need extra protein in their normal diets!

Banana Date Protein Shake Ingredients

Ingredients

Begin by adding the dates and banana to a blender, next add the remaining ingredients.

Banana Date Protein Shake Recipe

Blend 1-2 minutes or until all of the ingredients are smooth and creamy.

Banana Date Protein Shake

This protein shake is so delicious, you’ll think you’re drinking a milkshake, but luckily for you, this milkshake is vegan, gluten free and packed with essential protein, vitamins and potassium!

Banana Date Protein Shake

Don’t forget to order a bag of beaming’s soy-free, dairy-free, gluten-free protein packed powder to make your own delicious (and vegan!) Banana Date Protein Shake at home!

Banana Date Protein Shake

Prep Time: 5 minutes

Yield: One 16 oz Shake

Banana Date Protein Shake

Ingredients

  • 3 dates (chopped)
  • 1 banana (peeled & sliced)
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 1/2 cup almond milk
  • 3 tbsp beaming Superfood Protein Blend
  • 2 tbsp Premium Gold Ground Flax Seed

Instructions

  1. Begin by adding the dates and banana to a blender.
  2. Next, add the remaining ingredients.
  3. Blend 1-2 minutes or until all of the ingredients are smooth and creamy.
http://whitneybond.com/2013/06/23/banana-date-protein-shake/

Strawberry Peach Guacamole

Strawberry Peach Guacamole

This strawberry peach guacamole gives a sweet & fruity summer twist to the dip that everyone loves!

Strawberry Peach Guacamole Recipe

I made this dish last weekend for a Memorial Day BBQ and it was a hit with all of my friends! I served it along side it’s spicy counterpart, Buffalo Sauce Guacamole, which will appear in my cookbook, Buffalo Style, out this fall!

Strawberry Guacamole Recipe

The combination of juicy pieces of strawberry and peaches mixed with fresh basil and lemon juice make it difficult to put down the chips!

Strawberry Peach Guacamole Ingredients

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Begin by mashing the avocados together in a medium bowl, then add the tomatoes, strawberries and peaches.

Strawberry Peach Guacamole Recipe

Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.

Strawberry Peach Guacamole

Serve with your favorite chips for delicious dipping pleasure!

Strawberry Peach Guacamole

You could also serve this fruity guacamole with apple crisps for a fun and healthy twist!

Strawberry Peach Guacamole

This dip is perfect for BBQ’s or your next Mexican fiesta!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Strawberry Peach Guacamole

Prep Time: 10 minutes

Yield: 3 cups

Strawberry Peach Guacamole

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Instructions

  1. Begin by mashing the avocados together in a medium bowl, then add the tomatoes, strawberries and peaches.
  2. Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.
http://whitneybond.com/2013/06/02/strawberry-peach-guacamole/

Gluten Free Banana Walnut Waffles

Gluten and Dairy Free Banana Waffles

These waffles were inspired by a combination of extra bananas in the house and my desire to incorporate flax seed into a new recipe!

Gluten Free Dairy Free Banana Walnut Waffles

While I’ve been working with Premium Gold’s Gluten Free Flour for some time now, I had yet to try their original milled flax seed in a recipe.

When we started working together, they told me that their flax seed could be mixed with water and used to replace egg.  I was intrigued as I’m always looking for good substitutes for my friends with allergies or those on a vegan diet!

Gluten Free Banana Walnut Waffles

Flax seed provides essential Omega 3’s, as well as antioxidant boosting power and fiber which promotes glowing skin, hair and nails!

The substitute for the egg worked great and now I have a gluten-free, dairy-free, egg-free waffle that is healthy, delicious and can be enjoyed by everyone!

Gluten Free Banana Walnut Waffle Ingredients

Ingredients

Begin by combining the flour, sugar, baking powder and salt in a small mixing bowl.

Gluten Free Banana Walnut Waffle Recipe

In a large mixing bowl combine the flax seed and water, then add the coconut milk, 1 tbsp honey, cinnamon and olive oil.

Dairy Free Banana Walnut Waffle Recipe

Whisk together, then add the flour mixture.

Gluten Free Banana Walnut Waffle Batter

Combine well, then add the walnuts and one sliced banana.

Gluten Free Banana Walnut Waffle Batter

Mash the banana slightly into the mixture.

Gluten Free Banana Walnut Waffle Batter

Spoon the mixture into a waffle iron and cook.

Gluten Free Banana Waffles

Top with the extra sliced banana then drizzle with the additional tablespoon of honey.

Gluten Free Dairy Free Banana Waffles

Serve with a fresh glass of juice for a well balanced healthy breakfast that’s also fun and scrumptious!

Dairy Free Banana Walnut Waffles

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Dairy Free Banana Walnut Waffles

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 6 square waffles

Gluten Free Dairy Free Banana Walnut Waffles

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp Premium Gold Fine Ground Golden Flax Seed
  • 6 tbsp water
  • 1 cup coconut milk
  • 2 tbsp honey (divided)
  • 1 tsp cinnamon
  • 1 tbsp Meyer Lemon Enzo Olive Oil
  • 1/3 cup walnuts
  • 2 bananas (sliced)

Instructions

  1. Begin by combining the flour, sugar, baking powder and salt in a small mixing bowl.
  2. In a large mixing bowl combine the flax seed and water, then add the coconut milk, 1 tbsp honey, cinnamon and olive oil.
  3. Whisk together, then add the flour mixture.
  4. Combine well, then add the walnuts and one sliced banana.
  5. Mash the banana slightly into the mixture.
  6. Spoon the mixture into a waffle iron and cook.
  7. Top with the extra sliced banana then drizzle with the additional tablespoon of honey.
http://whitneybond.com/2013/05/29/gluten-free-banana-walnut-waffles/

Guacamole Stuffed Peppers

Guacamole Stuffed Peppers

Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers. I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!

Serrano Chili Guacamole Stuffed Peppers

When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!

Paleo Guacamole Stuffed Peppers

This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!

Guacamole Stuffed Pepper Ingredients

Ingredients

  • 10-12 small sweet peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.

Small Peppers for Stuffing

Next, place the peppers on the grill over medium heat for 7-8 minutes.

Grilled Sweet Peppers

Remove from the heat and allow to cool while preparing the guacamole.

Grilled Sweet Peppers

Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.

Cilantro Lime Guacamole

Next add the tomatoes and onions.

Guacamole with Fresh Tomatoes

Add the lime juice, cilantro and serrano chili, then mix well to combine.

Serrano Chili Guacamole

Spoon the guacamole into each pepper.

Guacamole Stuffed Peppers

Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!

Guacamole Stuffed Sweet Peppers

With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?

Guacamole Stuffed Sweet Peppers

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Guacamole Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 20-24 stuffed peppers

Guacamole Stuffed Peppers

Ingredients

  • 10-12 small sweet peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Instructions

  1. Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.
  2. Next, place the peppers on the grill over medium heat for 7-8 minutes.
  3. Remove from the heat and allow to cool while preparing the guacamole.
  4. Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.
  5. Next add the tomatoes and onions.
  6. Add the lime juice, cilantro and serrano chili, then mix well to combine.
  7. Spoon the guacamole into each pepper.
http://whitneybond.com/2013/05/09/guacamole-stuffed-peppers/

Tomato Basil Bruschetta Baskets

Dairy Free Tomato Basil Bruschetta Fillo Baskets

For the third and final dish of my low-sodium series for the San Diego 6 Morning Show, I chose to make my famous tomato basil bruschetta recipe. I skipped the cheese and replaced the baguette it’s traditionally served on for fillo baskets!

Tomato Basil Bruschetta Recipe

One small slice of a baguette can cost you almost 400 mg of sodium, where as one fillo basket has only 10 mg, talk about a super swap!

Tomato Basil Bruschetta Basket Ingredients

Ingredients

  • 4 roma tomatoes (chopped)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 15 fillo baskets

Combine the first 7 ingredients in a small bowl.

Tomato Basil Bruschetta

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

Tomato Basil Bruschetta Fillo Baskets

I love using fillo baskets for everything from these delicious Black Bean and Chorizo Appetizers to scrumptious Mini Dessert Cannoli’s!

They are healthy, vegan and perfect for parties!

Tomato Basil Bruschetta Fillo Baskets

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: Replace the fillo baskets with strips of red bell pepper to make this recipe gluten-free.

Tomato Basil Bruschetta Baskets

Prep Time: 10 minutes

Yield: 15 baskets

Tomato Basil Bruschetta Baskets

Ingredients

  • 4 roma tomatoes (chopped)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 15 fillo baskets

Instructions

  1. Combine the first 7 ingredients in a small bowl.
  2. Spoon the bruschetta into the fillo baskets and serve.
http://whitneybond.com/2013/04/25/tomato-basil-bruschetta-baskets/

Mashed Sweet Potatoes

Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.

Vegan Mashed Sweet Potatoes

Thanksgiving dinner is filled with all sorts of yumminess, generally including mashed potatoes and some sort of sweet potato dish.

I’ve combined the two in a healthy and delicious dish that contains less than 1 gram of fat per serving and packs tons of health benefits!

Mashed Sweet Potatoes Recipe

This dish also happens to be easy to make for 2 people or 20 and ready in 30 minutes, bonus!

Mashed Sweet Potatoes Ingredients

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1 tsp cinnamon

Begin by cutting the sweet potatoes into cubes.  I love the skins of sweet potatoes so I leave them on and just scrub the potatoes well before boiling. If you prefer, you can peel the skin off of the sweet potatoes before cubing.

Chopped Sweet Potatoes

Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.

Drain the water from the pot, then add the milk, cinnamon and ginger.

Mash well.

Mashed Sweet Potatoes

Spoon the Mashed Sweet Potatoes into a large bowl and serve with delicious main dishes like Bacon Wrapped Turkey and Rosemary Balsamic Pork Loin!

Mashed Sweet Potatoes Recipe

Outside of being scrumptious and easy to make, this dish is also full of health benefits!

Ginger helps with cancer prevention and treatment, pain reduction and migraine relief.

Enjoy the numerous health benefits of sweet potatoes and cinnamon as well.  This “Superfood” packs tons of fiber, vitamin a and vitamin c, while this “Super-Spice” lowers bad cholesterol and helps stabilize blood sugar, now that’s something I can dig in to!

Mashed Sweet Potatoes Recipe

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Mashed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: 4

Mashed Sweet Potatoes

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1 tsp cinnamon

Instructions

  1. Begin by cutting the sweet potatoes into cubes.
  2. Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.
  3. Drain the water from the pot, then add the milk, cinnamon and ginger.
  4. Mash well.
  5. Spoon into a large bowl and serve.
http://whitneybond.com/2012/11/12/whats-for-a-side-mashed-sweet-potatoes/

Homemade Baked Sweet Potato Tots

Homemade Sweet Potato Tots

What do you serve with a super healthy Sweet Potato Quinoa Burger that will compliment the burger without ruining its health benefits?  Homemade, gluten-free, baked sweet potato tots, of course!

A large serving of tater tots at a fast food chain packs:

  • 580 calories
  • 31 grams fat
  • 1450 mg sodium
  • No fiber
  • No vitamins

An equivalent serving of these delicious Sweet Potato Tots has:

  • 212 calories
  • ZERO grams fat
  • 434 mg sodium
  • 6 grams fiber
  • 689% vitamin a
  • 47% vitamin c

Simply said, this is one starchy side dish you can feel good about eating!

Watch this step-by-step video for how to make the delicious tots and get the printable recipe below!

Sweet Potato Tater Tot Ingredients

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients (makes 2 dozen tots)

  • 1 lb sweet potatoes
  • 1/4 cup brown rice flour
  • 1 tsp kosher salt

Begin by boiling a large pot of water. Add the whole potatoes to the water with skins on. Boil for 20 minutes. Remove from the water and allow to cool.

Once cool enough to handle, shred the potatoes using a box grater.

*As you begin shredding the potatoes the skins will peel off. Snack on them while you prepare the tots or simply discard them.

Grated Sweet Potatoes

Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.

Sweet Potato Tater Tot Mixture

Now we get to my favorite part, putting the tots together. Actually my favorite part is eating them, but this part ranks up there simply because I lovingly named this process the “roll and squish”.

Roll…

How to make Sweet Potato Tater Tots

… and squish!

Sweet Potato Tots

And this is how you get perfectly shaped tater tots!

Place them on a baking sheet and into a 375° oven.

Baked Sweet Potato Tots

Bake for 30 minutes or until crisp on the outside.

Homemade Sweet Potato Tater Tots

Now it’s time to dig in!

Sweet Potato Tater Tots

♣ Vegetarian Option: This recipe is vegetarian AND vegan.

♦ Gluten Free Option: This recipe is gluten-free.

Homemade Baked Sweet Potato Tots

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 24 tots

Homemade Baked Sweet Potato Tots

Ingredients

  • 1 lb sweet potatoes
  • 1/4 cup brown rice flour
  • 1 tsp kosher salt

Instructions

  1. Boil a large pot of water.
  2. Add the potatoes to the water and boil for 20 minutes.
  3. Remove from the water and allow to cool.
  4. Once cool enough to handle, peel the potatoes.
  5. Shred the peeled potatoes with a box grater.
  6. Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
  7. Roll and squish the potatoes into tot shapes.
  8. Place them on a baking sheet and into a 375° oven for 30 minutes.
http://whitneybond.com/2012/10/12/whats-for-a-side-homemade-baked-sweet-potato-tots/

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake Recipe

Pulling in double duty today on the LLB with a new recipe and another cross off the summer bucket list!

Almost a year ago my brother was diagnosed with Celiac disease. Although I’ve learned how to incorporate a gluten-free diet into most recipes I cook, I was yet to bake gluten-free. I decided it was time to go big or go home and attempt my first gluten-free baking experience with my brothers 30th birthday cake!

Growing up my brother was always a chocolate addict so when I asked him what kind of cake he wanted, of course his answer was chocolate. That’s when the Gluten-Free Double Chocolate Cake with Chocolate Fudge Frosting was created!

Gluten Free Chocolate Cake Ingredients

Ingredients

  • 1 1/2 cups gluten-free baking flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 5 tbsp vegetable oil
  • 1 tbsp vanilla
  • 1 cup almond milk

Start by combining the flour, cocoa, baking soda and baking powder in a small mixing bowl.

Gluten Free Chocolate Cake Recipe

Next, in a large mixing bowl, combine the 2 sugars, eggs, vegetable oil and vanilla. Next, add the almond milk.

Gluten Free Chocolate Cake Recipe

Then add the flour mixture and combine well.

Gluten Free Chocolate Cake Recipe

Spray an 11 x 7 baking dish with olive oil cooking spray (be sure not to use a “Baking Spray” as it has flour in it, almost had a catastrophe with that one!)

Next, pour the cake batter into the dish.

Gluten Free Chocolate Cake Recipe

Now it’s ready to go in the oven at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Not going to lie, this was the longest 30 minutes of my life!  Since I had already tasted the batter, I knew the flavor wasn’t the problem.  The problem was, will it rise?

Gluten Free Chocolate Cake Recipe

And it did! You should have heard the screams when I opened the oven door to view this beautiful baby basking in the oven lights!

Now it was time to let it cool down before I frosted it up!

To make the Chocolate Fudge Frosting:

Gluten Free Chocolate Fudge Frosting Ingredients

Ingredients

  • 1/2 cup butter
  • 3/4 cup cocoa
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 1/2 cup milk

Start by melting the butter in the microwave or on the stove.  Remove the butter from the heat and stir in the cocoa and vanilla.

Gluten Free Chocolate Fudge Frosting Recipe

Next, alternate mixing in milk with powdered sugar until you get to your desired consistency. The measurements I listed worked for me, but if you want a thinner or thicker frosting you can add or take away milk or powdered sugar.

Gluten Free Chocolate Fudge Frosting Recipe

Now it’s time to frost that delicious, fluffy, gluten-free cake!

Gluten Free Chocolate Fudge Frosting Recipe

I felt like a proud Momma looking at that cake!

Gluten Free Chocolate Cake Recipe

Brother made his birthday wishes (pretty sure he wished for his little sister to get a show on the Food Network because he was so excited about the cake 😉 )

Gluten Free Chocolate Birthday Cake

Then it was time to slice it up and dig in!

Gluten Free Chocolate Cake

Thick and rich just like a normal chocolate cake with NO GLUTEN!!  I feel like I found the 8th wonder of the world by making this cake 😉  (and the way I’ve been bragging about it, you would think so too! haha)

Gluten Free Chocolate Cake

Go to your kitchen immediately and make this cake for your favorite gluten-intolerant!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Pretty sure by this point you’ve gotten the fact that this recipe is gluten-free!

Spicy Buffalo Macaroni Salad

Spicy Macaroni Salad Recipe

In celebration of Memorial Day Weekend, the Bond family threw a BBQ! It was the first time I got to cook Little Leopard originals for my friends and family in Oklahoma!

Buffalo Pasta Salad

This cooking experience was exceptionally excellent because I had a LOT of help! Introducing my entourage:

  • Sous chef: Dad
  • Dishwasher: Brother
  • Taste Testers: Mom and Aunt

Pretty sure my Mom and Aunt got the best jobs in the house, but I was very grateful to everyone for their help!

Spicy Macaroni Salad

The menu consisted of a couple new Little Leopard Originals, a top Little Leopard recipe from the past and Dad’s Oklahoma BBQ favorite!

    Everything on the menu except the dessert was gluten-free and half the menu was vegetarian!

    Spicy Buffalo Macaroni Salad Ingredients

    Ingredients

    • 1 cup uncooked macaroni noodles
    • 3/4 cup greek yogurt
    • 1/4 cup red wine vinegar
    • 1/4 cup buffalo sauce
    • 1/2 tsp chili powder
    • 1/2 tsp cayenne pepper
    • 3 garlic cloves (crushed)
    • 1 tomato (diced)
    • 1/2 red onion (diced)
    • 1 jalapeño (de-seeded and diced)
    • 1/4 cup cilantro (chopped)
    • 1/4 cup peperoncinis (chopped)

    Start by cooking the pasta.

    Next, prepare the salad dressing by combining the greek yogurt, vinegar and buffalo sauce, then add the chili powder, cayenne pepper and crushed garlic.

    Spicy Buffalo Macaroni Salad Dressing

    Whisk well.

    Spicy Buffalo Macaroni Salad Dressing

    Next chop the tomato, onion, jalapeño, cilantro and peperoncini.

    Drain the cooked pasta, place in a large mixing bowl and add the chopped vegetables.

    Spicy Macaroni Salad

    Next, add the dressing.

    Spicy Buffalo Macaroni Salad Recipe

    Mix well then place in the refrigerator to chill for one hour.

    Spicy Buffalo Pasta Salad Recipe

    Remove at BBQ time and serve!

    Buffalo Pasta Salad Recipe

    This recipe is not for the faint of heart! If you’re looking to tone down the spice level a notch, cut the amount of cayenne pepper, chili powder and jalapeños in half.

    Spicy Buffalo Macaroni Salad Recipe

    ♣ Vegan Option: Replace the greek yogurt with Veganaise, Vegan mayonnaise.

    • “Add the Meat” Option: Chopped pancetta would be excellent in this salad.

    ♦ Gluten Free Option: This recipe is gluten-free when made with gluten-free pasta such as corn or brown rice.

    Spicy Buffalo Macaroni Salad

    Prep Time: 15 minutes

    Serving Size: 6-8

    Spicy Buffalo Macaroni Salad

    Ingredients

    • 1 cup uncooked macaroni noodles
    • 3/4 cup greek yogurt
    • 1/4 cup red wine vinegar
    • 1/4 cup buffalo sauce
    • 1/2 tsp chili powder
    • 1/2 tsp cayenne pepper
    • 3 garlic cloves (crushed)
    • 1 tomato (diced)
    • 1/2 red onion (diced)
    • 1 jalapeño (de-seeded and diced)
    • 1/4 cup cilantro (chopped)
    • 1/4 cup peperoncinis (chopped)

    Instructions

    1. Start by cooking the pasta.
    2. Next, prepare the salad dressing by combining the greek yogurt, vinegar and buffalo sauce, then add the chili powder, cayenne pepper and crushed garlic.
    3. Whisk well.
    4. Next chop the tomato, onion, jalapeño, cilantro and peperoncini.
    5. Drain the cooked pasta, place in a large mixing bowl and add the chopped vegetables.
    6. Next, add the dressing.
    7. Mix well then place in the refrigerator to chill for one hour.
    http://whitneybond.com/2012/05/29/whats-for-a-side-spicy-buffalo-macaroni-salad/

    Mexican Chorizo Meatballs with Sweet Jalapeño Sauce

    Meatballs in the middle of “Meatless May” say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs!  To cool down the spiciness I topped them with a Sweet and Creamy Jalapeño sauce then added a Roasted Tomatillo and Corn Couscous for the side.

    This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)

    My newest culinary gadget was easy to use and worked perfectly!!!

    Ingredients (makes 12 meatballs)

    • 12 oz soy chorizo
    • 1/4 cup bread crumbs
    • 1/2 tsp ground cumin
    • 1/2 tsp cayenne pepper
    • 1/2 tsp chili powder
    • 1/2 cup red onion (diced)
    • 1/4 cup green onions (chopped)
    • 2 tbsp fresh cilantro (chopped)
    • 2 cloves garlic (crushed)
    • 1 large egg
    • 4 oz can green chilies

    Start by adding the bread crumbs, cumin, cayenne pepper and chili powder to the soy chorizo.

    Next add the red and green onions, cilantro and garlic.

    Finally add the green chilies and egg to combine the ingredients.

    Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)

    Now close the basket and place on the grill over medium heat.

    Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.

    Sweet Jalapeño Sauce

    Ingredients (makes app 1/2 cup)

    • 1/2 cup greek yogurt
    • 1 jalapeño (de-seeded and chopped)
    • 2 tbsp honey
    • 1 tsp cumin

    Place all ingredients in a blender.

    Blend until smooth.

    Now, prepare the Roasted Tomatillo and Corn Couscous:

    Ingredients (makes app. 2 cups)

    • 1 cup couscous
    • 1 cup water
    • 1/2 tsp salt
    • 2 tomatillos (husks removed)
    • 1 ear corn (kernels removed)
    • 1/4 cup tomatoes (chopped)
    • 1/2 cup red onion (chopped)
    • 1 jalapeño (de-seeded and chopped)
    • 1 lime (juiced)
    • 1/2 tsp cumin
    • 1 tbsp fresh cilantro (chopped)

    Start by boiling the water and salt in a medium saucepan.  When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.

    At this time roast the tomatillos on the grill until slightly charred.

    Remove from the grill and chop.  Add these, as well as the other vegetables to the couscous and mix well.

    Top with the lime juice, cilantro and cumin.

    Mix together and your side is ready!

    At this time the meatballs should be cooked through and ready to come off the grill.

    Now remove the meatballs from the grill basket.

    Place on a plate with the couscous and jalapeño sauce.

    A unique and delicious dinner, but not for the faint of heart, this one is spicy!

    One of my new favorite meals!

    ♦ Gluten Free Option: Substitute traditional breadcrumbs with gluten-free breadcrumbs. Use gluten-free couscous for the side.

    Kale Pesto Spaghetti with Goat Cheese

    Kale Pesto, Sun Dried Tomato and Goat Cheese Pasta

    Kale Pesto Pasta with Goat Cheese

    For lunch this week I decided to add my favorite homemade kale pesto to spaghetti, then throw in some sun-dried tomatoes and goat cheese, because, well they’re awesome!

    Kale Pesto, Sun Dried Tomato and Goat Cheese Pasta Recipe

    I also decided to try gluten-free spaghetti for the first time and it was also awesome!

    Kale Pesto, Sun Dried Tomato and Goat Cheese Spaghetti

    Ingredients (serves 2)

    • 4 oz spaghetti
    • 1/4 cup kale pesto (click link for recipe)
    • 2 tbsp sun-dried tomatoes
    • 2 tbsp goat cheese (crumbled)

    Start by boiling the water and cooking the pasta.

    Drain the pasta, then mix in the pesto.

    Kale Pesto Spaghetti

    Next, add the sun dried tomatoes.

    Kale Pesto Spaghetti with Sun Dried Tomatoes

    Place in a bowl and top with the goat cheese.

    Vegetarian Kale Pesto Pasta

    I will now admit that I ate this for 3 meals straight this week because it was that good!

    Kale Pesto Spaghetti Recipe

    Kale Pesto Spaghetti Recipe

    This is one of my favorite vegetarian, gluten-free meals!

    Sun Dried Tomato Kale Pasta

    Gluten Free Kale Pesto Pasta Recipe

    Now grab a fork and dig in!

    Kale Pesto Spaghetti with Goat Cheese

    Gluten Free Kale Peso Spaghetti

    ♣  Vegetarian Option: This recipe is vegetarian.

    ♦ Gluten Free Option: This recipe is gluten-free.

    What’s for lunch??? Kale Pesto Spaghetti with Goat Cheese

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Serving Size: 2

    Ingredients

    • 4 oz spaghetti
    • 1/4 cup kale pesto
    • 2 tbsp sun-dried tomatoes
    • 2 tbsp goat cheese (crumbled)

    Instructions

    1. Start by boiling the water and cooking the pasta.
    2. Drain the pasta, then mix in the pesto.
    3. Add the sun dried tomatoes.
    4. Place in a bowl and top with goat cheese.
    http://whitneybond.com/2012/05/04/whats-for-lunch-kale-pesto-spaghetti-with-goat-cheese/

    Blueberry Strudels

    This recipe was originally inspired by my girl Claire Robinson on 5 Ingredient Fix. I added a couple of ingredients, substituted the butter for olive oil (to make it vegan) and voila, Little Leopard Books Blueberry Strudel was born!

    Prep Time: 20 minutes
    Cook Time: 15 minutes

    Ingredients (makes 3 strudels)

    • 1 cup blueberries (frozen – not thawed, or fresh)
    • 2 tbsp brown sugar
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 tsp cornstarch
    • 6 sheets phyllo dough
    • olive oil cooking spray

    Start by placing the first 5 ingredients in a small skillet and bring to a boil.  Reduce heat and allow to simmer for 5 minutes.

    Set to the side and allow to cool.

    Prepare the phyllo sheets by spraying each sheet with olive oil cooking spray, stack and repeat until all sheets are coated.

    Place the blueberry mixture in three sections in the middle of the phyllo dough, like so ↓

    Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.

    Next, fold in the opposite long edge.

    Next fold in the two sides.

    Then flip over so seam side is down and repeat the above steps on each strudel.

    Don’t mind the ugly stepsister of strudels in the back, phyllo dough is very delicate and flakey and this one got a little OOC (out of control) but it will bake up just fine!! Now get baking at 400° for about 15 minutes.

    See, I told you it would be just fine 😉

    Now lets slice in to that yummy blueberry-ness!

    Click here for printer-friendly version: Blueberry Strudels

    ♣ ”Add the Meat” Option: This recipe is vegan, if you’re craving some protein, add a side of crispy bacon to these delicious strudels!

    Mango Avocado Salsa Fillo Baskets

    Mango Avocado Fillo Basket Recipe

    In continuation with the week of “sophisticated substitutes for traditional camp fire food” I swapped out boring ol’ chips and salsa for a crispy fillo basket filled with flavorful mango and avocado salsa!

    Mango Avocado Fillo Baskets

    This is a simple appetizer that is light, refreshing and so delicious!

    Mango Avocado Fillo Basket Ingredients

    Ingredients

    • 30 mini fillo baskets
    • 2 avocados (sliced into cubes)
    • 1 mango (sliced into cubes)
    • 1 tomato (chopped)
    • 1/2 red onion (thinly sliced)
    • 1 lime (juiced)
    • 1 tbsp olive oil
    • 1/4 cup fresh cilantro (chopped)
    • 1/2 tsp black pepper

    Start by slicing the mango into small cubes and add to a small mixing bowl.

    Mango Avocado Fillo Basket Recipe

    Slice the avocado and add to the mango.

    Mango Avocado Fillo Basket Recipe

    Next add the chopped tomatoes, onions, cilantro and black pepper.

    Mango Avocado Fillo Basket Recipe

    Top with the lime juice and olive oil, mix together LIGHTLY so that you don’t mash the avocado and turn the salsa into guacamole!

    Next, spoon the mixture into the fillo baskets.

    Avocado Mango Salsa Fillo Baskets

    Bite sized, light and packed with flavor, perfect for summer!

    Mango Avocado Fillo Baskets

    This recipe makes 3 cups of Mango Avocado salsa, enough to fill 30 mini fillo baskets, or you can use part of the salsa to fill the baskets and the rest to top another dish!

    Mango Avocado Phyllo Basket Recipe

    ♣ Vegetarian Option: This recipe is vegetarian (and vegan)!

    Mango Avocado Fillo Baskets

    Total Time: 10 minutes

    Yield: 30 fillo baskets

    Mango Avocado Fillo Baskets

    Ingredients

    • 30 mini fillo baskets
    • 2 avocados (sliced into cubes)
    • 1 mango (sliced into cubes)
    • 1 tomato (chopped)
    • 1/2 red onion (thinly sliced)
    • 1 lime (juiced)
    • 1 tbsp Enzo Olive Oil
    • 1/4 cup fresh cilantro (chopped)
    • 1/2 tsp black pepper

    Instructions

    1. Slice the mango into small cubes and add to a small mixing bowl.
    2. Slice the avocado and add to the mango.
    3. Add the chopped tomatoes, onions, cilantro and black pepper.
    4. Top with the lime juice and olive oil, mix together lightly.
    5. Spoon into the fillo baskets.
    http://whitneybond.com/2012/04/19/whats-for-a-side-mango-avocado-fillo-baskets/