Browsing Tag

Beets

Beet-Pickled Deviled Eggs

Appetizers

Beet-Pickled Deviled Eggs // www.acozykitchen.com

Last year I stayed at home like the homebody that I am. I enjoyed it, honestly. I did just get a puppy corgi so I wasn’t super excited about going into the world of glittery dresses, cars and champagne and vomit, but this year is different! I’m actually going out. Josh and I are gonna watch one of his best friends get married on New Year’s Eve and I’m kind of excited to have a place to go, get all dressed up for and a group of people to celebrate with.

So, basically, what I’m saying is that I’m not making these Beet-Pickled Deviled Eggs because I’m going to a wedding and showing up with a homemade appetizer would probably piss off catering, but you definitely should! They’ll be the stunner of the appetizer table, I can guarantee it.

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The Best Veggie Burger IN THE ENTIRE WORLD!

Dinner

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

Ugh. What a cocky recipe title. But I’m serious. This thing is soooo great. I have sort of an attitude about veggie burgers because most restaurants don’t treat veggie burgers with the proper respect they deserve, man. They’re generally just some sad afterthought, a requirement for burger establishments so vegetarians don’t starve to death while at their restaurant. Can you tell I’m passionate about the subject?

As a meat-eater, I eat veggie burgers all the time because I love them. I would never say that a veggie burger is necessarily better than a meaty, bacon-loaded burger with melty cheese on top, but I would say they’re just different – you can’t really compare the two. I don’t always want that kind of burger; sometimes I want to go lighter, fresher but still want to feel full.

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

These veggie burgers are a mix of garbanzo beans, black beans, beets (!!), heirloom pink rice (can we talk about my love affair with fancy rice?), a bunch of spices and some red onion. They’re vegan, too! No egg to hold them together – the coldness from the fridge helps bind them. It’s vegan science.

Since I’m not a vegan, I love adding cheese to every burger ever, meat or no meat.

I love these things so much. I hope you get a chance to make ’em. Here’s the link on Etsy for the full-on recipe. Get at it!

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

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Baked Beet Chips

Snacks


Life tweaks. They’ve happened this week.

It’s weird how much better these little tweaks make you feel. First one: I’ve worked out every day this week. I’m not gonna make some unrealistic statement and say that this is how I’m living from here on out, but good gracious does it make me feel giddy.

Second tweak: I’ve cut out coffee. I know. I know. I can’t believe I just wrote that. It wasn’t planned. I woke up Monday morning and got some tea instead of coffee. And then I did the same thing the next day. And the next day. And now, it’s Friday and I feel like I have more energy than I’ve had in months. In months I’m guessing this won’t last for long–the taste of coffee is a long time love.

I decided to keep up with the health-ish, unusual track that I’m on and snack on some beets. (I honestly don’t even know who I am right now.) I hate beets. I think they taste–for the most part–like dirt. Like, the actual earth. People put a bunch of goat cheese on them and avocado and think they’re delicious. Datsss cool. I’m just not one of those people.

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Quinoa and Beet Pancakes

Breakfast, Pancakes

I never had “cool” cereal growing up.  My parents jumped on health-freak bandwagon in the early 90s and never looked back.  They bought a juicer, and soon we were drinking lunch; they started boiling cabbage and making these weird soups; we never had real milk anymore, it was all rice and soy milk.  Obviously, at that moment, I knew the potential for mornings filled with Captain Crunch and Corn Pops were long gone. It really put a cramp in my sleepover style since the morning after all of us girls were subjected to a few boring options: Kelloggs plain, boring as hell corn flakes, or my Dad’s buckwheat pancakes.  Yeah, not bisquick with Aunt Jemima syrup, but buckwheat pancakes with real maple syrup.  Now, as an adult, I’d leap at the latter, but when you’re nine and donning Care Bear PJ’s with three of your best girlfriends, the former is where the fun is at.   So when I picked up Kim Boyce’s Good to the Grain, I was a little hesitant.  Is everything gonna taste mealy? Is it going to taste too grainy, and all “healthy-like”? Are the muffins going to weigh 10 lbs? I’d baked with whole wheat flour and oat flour before, but my experience was really limited, and associated those types of flours with being healthy, something that of course I’m concerned with, especially in the month of May when the possibility of being in a bathing suit is one wretched heat wave away.

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