Beignets & Cafe au Lait | Garlic, My Soul

Happy Fall, everyone! It’s Jennie, from Garlic, My Soul, here and today I’ve got a new recipe to go along with an awesome new hotel, The Troubadour from Joie de Vivre! Opening soon, this hotel is in New Orleans in the Central Business District. The hotel will feature live music from local musicians, a swanky rooftop bar, and a casual bistro – talk about the full package, and in one of my fave cities to visit. New Orleans is a city unlike any other – vibrant culturally, musically, and with one of the best nightlifes around.

Beignets & Cafe au Lait | Garlic, My Soul

Oh and the food, too – oh but the food. New Orleans is such a treat to visit, and the cuisine is amazing. Now, say what you will about jambalaya, gumbo, and all the awesome Creole options, but beignets are simply my fave thing. Hot, coated in powdered sugar, and maybe dipped in some cafe au lait from Cafe du Monde?! Yes please. I thought it appropriate to make some in honor of this new hotel – after all, that’s something to celebrate, right?

Beignets & Cafe au Lait | Garlic, My Soul

Beignets & Cafe au Lait | Garlic, My Soul

These beignets are made with baking powder instead of yeast – no overnight rising. After all, celebrations shouldn’t be more work –  anyone should be able to have a beignet on a whim. These whip up as quickly as any other great weekend breakfast, so watch out waffles, beignets are coming for ya. Find the recipe over on Joyride, here.

Beignets & Cafe au Lait | Garlic, My SoulBeignets & Cafe au Lait | Garlic, My Soul


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These were first posted last fall by Ellen. These are delicious, simple, and scream fall. And, since today’s the first day of fall, I figured you might want to make these this weekend. Happy Autumn, folks!

*****

Pumpkin Blackberry Bites | Garlic, My Soul

We’ve cooked up a new paleo creation at GMS, and we are really excited to share it with you! It combines a version of the super simple paleo pancakes and some delicious fall ingredients. This is a lovely fall treat, perfect to have for dessert or just anytime! The recipe makes enough for a crowd (about two dozen bites).

*Recipe requires a food processor. My mini food processor worked fine!

The “sandwich” part of the bites are made from paleo pancakes.

Pumpkin Blackberry Bites | Garlic, My Soul

Ingredients for paleo pancakes:

3-4 soft bananas
5 eggs
Ground Cinnamon
Olive oil spray or coconut oil spray

Ingredients for pumpkin cashew butter filling:

1 cup roasted, unsalted cashews
2 tablespoons olive oil
1/2 can pumpkin
1 tsp pumpkin spice
salt

Other ingredients:

Blackberries

Also needed:

Toothpicks

Directions for paleo pancakes:

1.) Mash up 2/3 of a banana into a mixing bowl. Add a dash of cinnamon.
2.) Add 1 egg and mash everything together. Add another dash of cinnamon. Mix again.
3.) Spray a pan with oil of your choosing and set pan over medium-high heat.
4.) Pour the batter into pancake-sized circles (4-5).
5.) Once golden brown on one side, flip and cook the other side.
6.) Re-grease pan between batches.
6.) Set the pancakes aside.

Directions for the pumpkin cashew butter filling:

1.) Add 1 cup roasted cashews to food processor
2.) Add 1/2 tablespoon of olive oil and pinch of salt to the cashews at a time. Blend. Repeat until the cashews have a butter consistency. Be careful not to add too much olive oil or else the flavor will get overwhelmed with an olive oil taste! The cashew butter doesn’t have to be completely smooth.
3.) Add 1 tsp pumpkin spice and 1/2 can of pumpkin. Blend until smooth.

Putting It All Together:

1.) Cut the pancakes into 1 inch squares.
2.) Put a dollop of the pumpkin cashew butter on top of a square of pancake.
3.) Top with another pancake square
4.) Cut a blackberry in half. Add it to the top of a toothpick and place the toothpick through the rest of the mini sandwich.

And, you’re done! These bites are delicious and great for fall parties! I just made a batch of the pumpkin cashew butter to keep around and use as a filling for other dishes as well. And, we’ve talked about using the cashew filling in a Thanksgiving paleo pumpkin pie!

Pumpkin Blackberry Bites | Garlic, My Soul Pumpkin Blackberry Bites | Garlic, My Soul


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The Best Salsa Dip | Garlic, My Soul

Guys, I love making up recipes, I really do. But sometimes, there is something out there that comes pre-made that is as good as I can do. Which takes me to this dip.

It starts with our friend, Adina (hey girl hey!) who makes this killer dip for parties that involves corn and beans and avocado and salsa of some kind and it’s effing good. I keep meaning to get the recipe from her, but I always fail. It’s perfect on chips and I can only imagine it’d be great as a layer in enchiladas or quesadillas.

The Best Salsa Dip | Garlic, My Soul

So this past week, I’m at Trader Joe’s, and I see their Cowboy Caviar. I know, a dumb name, but you guys it’s delish. It’s a little spicier than I normally would go, but it’s worth it. So here’s a trick for perfect party dip: mix a jar of Cowboy Caviar with two diced avocados, and BAM. Something close to as good as Adina’s party dip. In basically no time. You don’t even have to tell anyone that’s how you made it. (Except, hey book club girls, that was what that dip was. Whoops.)

It’s great to throw together for a precursor to dinner if you’re short on time, or to add to your rotation for party foods – how easy would this be to bring to a friends? (Hint: so, so easy.)

The Best Salsa Dip | Garlic, My SoulThe Best Salsa Dip | Garlic, My Soul

Don’t have a TJs nearby? I’m sorry about that. Write me and tell me where you live and I’ll send you a jar. But, in the meantime, you can make a mean dip similarly with a jar of black beans, a jar of chunky salsa, some corn, and a jalapeño. Go forth and make perfect dip that everyone will be impressed with! Recipe below.

Type: Snacks
Author: Jennie
Difficulty: Easy

Prep Time: 5 minutes
Servings: 8-10

Ingredients

  • 1 jar Cowboy Caviar Salsa
  • 2 ripe avocados.
  • 1 bag tortilla chips

Directions

  1. Dice avocados. Add to jar of Cowboy Caviar Salsa and mix well.

  2. Serve with tortilla chips and keep your secret well!

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Pistachio Ricotta Salad | Garlic, My Soul

I’m always looking to expand my list of great salads both for main dishes and for sides. I am also trying to expand my list of go-to foods that don’t require meat, or at the very least don’t center on it. And, I think that ricotta is just plain underrated. Whenever we make calzones or my Rosemary Ricotta Dip, inevitably we have some leftover and I hate when it gets wasted. And so, I thought why not make a salad with ricotta at the center?

Pistachio Ricotta Salad | Garlic, My Soul

I have been really in to pistachios lately, and having nuts in general on all salads and dishes. It’s such an easy way to make a dish more complete, don’t you think? This salad is nice and light, and could be paired with any seasonal fruit – it doesn’t have to be blueberries, as I am nervous that batch was the last I’ll see this season. I’ll be moving maybe to citrus or figs (or both?!)

Regardless of the fruit you choose, don’t leave out ricotta – it’s worth it. The recipe can be adapted to add chicken or salmon, which is how I ate it last night – with Trader Joe’s breaded chicken that I keep in the freezer at all times. See below, and enjoy!

Type: Salad, Vegetarian
Author: Jennie
Difficulty: Easy

Prep Time: 5-7 minutes
Servings: 1

Ingredients

  • 2 cup mixed greens
  • 1/2 cup blueberries
  • 1/4 cup pistachios
  • 1/3 cup ricotta
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil

Directions

  1. Toss the mixed greens, balsamic vinegar, and olive oil together.

  2. Top with blueberries, pistachios, and ricotta.

  3. If desired, add a protein - perhaps some salmon or chicken.

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I was talking with a friend about grocery shopping recently and how I meal plan, and I thought it was time to re-share this here, since it’s been awhile.

So here’s how I do it. In a perfect world, Sunday mornings are for planning. I plan out the week, starting with weekly plans. Then, I plan one less meal than I need, accounting for leftovers, a last minute dinner with a friend, or a night of grilled cheeses or frozen ravioli, because life just happens, you know? Then, I head off to the farmers market, then the grocery store, and my whole week is planned. I get a little help from this pad:

eat

On the back, I make my grocery list, separated into 5 sections:

Produce
Meat
Dairy
Shelf
Freezer

I grocery shop at Trader Joe’s most often, so I start in the produce section, but start where it makes sense for you – usually, it makes sense to start with the shelf, then work your way to the cold sections of the store, ending with meat, which should be kept the coldest and picked up last. This way, you’re not running back and forth throughout the store, running back to get this or that. (Which let’s be honest, I do every time anyways.)

So, what are some of our go-to meals? Honestly, guys I am just as busy as you. Here’s what a typical week looks like:

Steak Fajitas | Garlic, My SoulCarne Asada Fajitas or Tacos are a big player in our house. They make GREAT leftovers, especially on a salad or as nachos later in the week. You can personalize them to your tastes (more veggies, more cilantro, or more salsa!) and they are FAST.

Paleo Cashew Stirfry | Garlic, My Soul

Another thing we make a lot is Stir Fry. This Paleo Shrimp & Bok Choy is a great option, but I mix it up depending on what’s available from the farmer market and what sauces I have in the fridge.

Pesto Spaghetti Squash | Garlic, My Soul

We are also big fans of pesto & spaghetti squash. We tend to have this with chicken sausage; if spaghetti squash isn’t in season, we’ll do whole wheat pasta. We do this with red sauce, too, and mix up the chicken sausage (TJs has a whole bunch of flavors!)

Mascarpone Lemon Hazelnut Pasta | Garlic, My Soul

This Lemon Hazelnut Pasta is another go-to around here. It’s so fast, it can be meatless, and it’s full of spinach. This could be spiced up with some hot pepper & shrimp, but I leave that up to you.

We also eat A LOT of Chicken Quesadillas so I have to make that recipe for you soon, because it’s just so easy and so delicious (healthy? Maybe not. But I add lots of kale.)

I hope this is helpful intel for you guys and that it helps jump-start your meal planning. What are some of your go-to dishes that you make over and over? Do any of them need a makeover to be more healthful? Let me know, I’ll help ya out (and am always looking for new recipes!)


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