Maple Peach Blueberry Crumble (Vegan and Gluten-Free)

This awesome Maple Peach Blueberry Crumble lived a full life of about 10 minutes before being devoured by me, sister, nephew, and niece, while sipping Blackberry Mint Iced Tea.
A perfect pairing if you ask me.
And you know what? Two kids unknowingly devouring a homemade gluten-free fruit crumble and loving it is mysteriously satisfying.
I honestly wasn’t trying to trick anyone but I found myself giggling from the kitchen and intentionally withholding the knowledge that this was healthish.

Simple Maple Vanilla Roasted Plums

Okay people, this is barely a recipe.
It’s more a suggestion of how to best celebrate the incredibly sweet plums.
Since I was a kid I loved plums. Red plums, black plums, yellow plums, and even green plums.
When ripe, plums are wonderfully sweet with a rich, complex flavor. They are a convincing argument that fruit is the best candy there is.
So sweet, so juicy, so tender.

Blackberry Mint Iced Green Tea

At this point you are well aware that I love making my own iced teas and adding different combinations of fruit and fresh herbs.
So far I’ve made Rosemary-Peach, Raspberry Mint, Ginger Mint, and even a Lemon Sparkling Iced Tea.
And today I present you with some awesome, super refreshing Blackberry Mint Iced Green Tea.
Because the heat wave we’re currently experiencing in my neck of the woods is a double-whammy (with high heat and high humidity) and one of the most effective ways to cool off is to sit in the cool shade and drink a tall glass of iced tea.
Or at least that’s what I like to do!

Fudgy No-Bake Brownies

So far, the summer has been cruel: Hot, humid, and sticky just about every single day, and more often than not a combination of all three.
So you should take me seriously when I say that the heat is getting to me and that I have zero desire to cook anything that involves turning on the oven for more than 5 minutes.
Besides, why would you even need to cook for longer than 5 minutes in the dead heat of the summer? The farmers’ markets are overflowing with produce that require minimal (or zero) heat to make it tasty: Tomatoes, zucchini, and glorious stone fruit.

One-Pot Creamy Garlic Zucchini Rice

People, the season of zucchini overabundance is officially here.
The other day I came home from the farmers market with so much zucchini the overflow from the refrigerator filled a big bowl on my counter.
Don’t get me wrong, I wasn’t scared at all. For many the summer mantra is “too much zucchini”, but my attitude is: Bring ‘em on.
I love zucchini so very much. It’s one of the most wondrous ingredients available and a gift to the seasonal cook.
Zoodles, casseroles, patties, fritters, frittata, even a grilled cheese. You can do anything with zucchini!

Curried Light Chicken Salad

As far as I’m concerned, I have a really clear idea of what a chicken salad should taste: crunchy, salty and sweet, juicy and tangy, fresh and light, flavorful and satisfying.
Believe it or not, this Curried Light Chicken Salad is all the above and maybe even more.
Which is the reason why I’ve been making big batches of this and snack on it throughout the week and pack it up for lunch.
YUM!

(Gluten-Free) Blender Chocolate Banana Bread

I love this recipe for so many reasons.
Let me count the ways!
1) So simple. Throw everything in the blender, pour it in a baking pan, and bake. It seriously doesn't get any simpler than this.
2) Flourless. There's no flour or flour substitute. No almond flour. No coconut flour. None of that. In fact, there's no “specialty” ingredients at all.
3) Only 6 ingredients. I can’t believe I haven’t started with this one. How good is that, though? Only 6 ingredients!
4) The flavor. Oh, how do I describe it? Before baking, the mixture is like a delicious thick banana chocolate smoothie. And though one is tempted to drink it all, I recommend you bake it.
Because after baking it becomes uh-mazing. A fudgy, thick, moist, delectable banana bread that tastes almost like a brownie.

Quinoa with Roasted Vegetables and Olive-Mint Pesto

As you are probably already aware, quinoa is one of my favorite ingredients to work because not only it has a great nutritional profile, it also is incredibly versatile.
You can use quinoa in a wide variety of dishes: casseroles, meatballs, salads, pizza crust or soups.
Quinoa is a superfood for many reasons. It’s gluten-free, easy to digest, packed with fiber, essential vitamins, and it’s also a complete protein (meaning that it contains all of the essential amino-acids).
Meaning that quinoa is a perfect option for anyone following a plant-based diet. Also for anyone that is trying to move from a meat centered diet, but is concerned about their protein intake.

Green Tea Lemonade

For reasons I can’t fully understand, if you show up at a 4th of July barbecue with pitchers of freshly-squeezed lemonade, you’ll be greeted and revered; but if you show up with the same pitchers of freshly-made green tea lemonade, people will actually flip out.
Why is green tea lemonade far more exciting than regular lemonade? It is a mystery to me as well.
But that’s what happened the day before yesterday at a friend’s Fourth of July party.
Along with other food items I was asked to bring lemonade.
I thought about bringing Cherry Lemonade, Peach Mint Lemonade, Blueberry Lemonade or just regular yellow pale lemonade. But then I thought about this Green Tea Lemonade — I make all the time — and how delicious and simple to make it is.
I gave it a shot.
And you know what?

People raved about it and many asked for the recipe. 

So here it is.

Simple Zucchini Chorizo Frittata

I went ahead and make you a perfect lunch for today.
Except I ate it. All. It was too good to resist.
So eventually if you could make your own lunch today, I think that it would definitely be best.
I’ll tell you what to use, how to cook it, and the reasons why you should cook it. I won’t go as far as cooking it though. Because I will eat it all.

Cherry Lemonade

It’s no secret that I share quite a few summer drink recipes around these parts, but every good host knows he needs several top notch refreshing lemonade recipes in his stash — a Blueberry Lemonade and a Peach Mint Lemonade are definitely not enough.
This family friendly Cherry Lemonade is one of my fave for the hot summer days and nights.
I love to keep a pitcher made up to enjoy. If family and friends are coming over, I pour it in tall glasses with a couple of lemon slices and lots of ice: Max results, minimum effort!

(Vegan) Buddha Bowl with Lemon Parsley Dressing

Like the spiritual guru it’s named after, Buddha bowls (sometimes referred to as glory or hippie bowls) are filling dishes that usually include raw or roasted veggies, legumes, healthy grains, sometimes they include toppings such as nuts or seeds, and are usually dressed with a vinaigrette style dressing for added texture and flavor.
Though Buddha bowls can contain a whole array of ingredients and can be seasoned in any number of ways, the basic formula remains the same.

Honey Glazed Chicken and Veggie Kabobs

Kabobs or skewers? I call them kabobs but I’ve noticed a lot of people say skewers.
It really doesn’t matter, but these Honey Glazed Chicken and Veggie Kabobs do matter.
Actually they’re the only thing that matters to me right now.
Chicken, zucchini, bell peppers, and onions marinated in zesty bath of oil, honey, soy sauce, and garlic.
Should I stop or do you want me to go on?

Peach Mint Lemonade

I know what you’re thinking “That’s pink lemonade! You’re trying to sell us homemade peach mint lemonade but that, right there in the pictures, is Crystal Light Pink Lemonade!”
I can’t blame you. I, just for fun, compared the two and there was no significant difference in color.
Believe me though, what you see in the pictures is pretty pretty pink homemade Peach Mint Lemonade.
So pink it looks like the river in candy kingdom, like it was made by a unicorn or by a princess. You decide.

(Vegan) Chocolate Almond Butter Crunch Bars

Chocolate. Almond butter. Maple Syrup. Coconut oil. Crispy Rice Cereal.
Surely, you can’t hold it against me. Who could resist? These are some of the most awesome words in the dessert glossary.
And if you think that my fave breakfast when I was a kiddo, was a huge bowl of Rice Krispies sprinkled with two tablespoons of chocolate Nesquik, you can pretty put together the story of how I ended up with these bars.
Look at them! Honestly, who can resist so much awesomeness?

(Vegan) Persian Eggplant Stew

A thing I have learned over the last 5 years here (has it been that long already?) is that people have very strong opinions on eggplant.
Some find it to the be awesome, especially when it’s spicy or paired with tomato sauce, others just don’t care about it, and no matter what you do with it, they’re never going to be converted.

Crock-Pot Chicken Barbecue

Man this was great!
The shredded chicken is fall-apart tender and the sweet tangy flavor of the sauce bursted in the mouth.
YUM!

Not to mention this is arguably one of the easiest BBQ chicken I’ve ever made.
You know those times when you don’t have time to stand over the stove and want to cook something delicious with the minimum of fuss? this Crock-Pot Chicken Barbecue is going to save your life.
Throw everything in the slow cooker without any special prep and let it work its magic.

Mint and Ginger Iced Green Tea

I know, I know, “Mike, what’s up with putting up a iced tea recipe two days after an awesome long holiday weekend?”
But wait, I think you’re coming at this from the wrong angle; this Mint & Ginger Iced Green Tea is, in fact, three days early for next weekend and just in time for the summer heat.

Because we all know that a tall glass of iced tea, dripping with condensation, is an icon of relief from the summer heat. It quenches the thirst and satisfies the desire for flavor like no other drink.
All you need to do is pull up a reclining chair, sit back, relax, and sip away.

Spinach and Sun-Dried Tomato Zoodles

I know I haven’t made zoodles in forever, but with the official beginning of summer (i.e., Memorial Day weekend) I thought that some fresh and light crunchy zoodles paired with sun-dried tomatoes, spinach, and lemon juice would be the the perfect dish to celebrate the start of the hot season.

Homemade Twix Bars (Paleo & Vegan)

Most of the time, I like to cook for others. I like to cook things that I know (or hope) others like. Then, when I pulled it off and they tell me how great it tastes, I feel awesome. It’s an accomplishment.
I’m fairly certain that this has something to do with deep-rooted need for validation. Something I don’t go out looking for it, but that I do very much appreciate — especially in the cooking department.
It probably stems from something my parents did when I was young. Trust me, it’s always their fault. HA!