Super Simple Incan Quinoa

Incan QuinoaI think I’m ready.

If you hadn’t noticed, I took a little bit of a break. You may know that I’ve been dealing with fighting Lyme and other chronic Tick-borne infections in the last two years. After a year on antibiotics and steady improvement, I decided to return to blogging after a long hiatus. I blogged again for about a year before realizing I was, quite simply, exhausted. Physically — after coming home from long, stressful days at work — I was pushing myself to make multi-step meals to test for the blog in time to take photos while there was still daylight. Then I would spend the rest of the night editing said photos, then forcing myself to sit and write a meaningful and informative post — all while watching the clock in panic mode, hoping I could make it into bed to ensure my requisite eight hours of sleep were possible that night (otherwise, I might as well call off tomorrow on account of the inevitable brain fog and fatigue).

The weekends provided more opportunity for cooking, picture-taking and writing posts. But that turned out to be a problem as I found myself turning down plans or opportunities for much-needed rest and self-care in order to make sure I got my quota of decent posts lined up for the week ahead.

The pace was unsustainable, and I found myself getting more tired and, perhaps worse, becoming grumpier. So I got burnt out and quietly went away for awhile, hoping that the much-needed reset would help me return with a purpose and vigor like never before.

Read More »

Share

Strawberry-Spinach-Quinoa Salad

Strawberry-Spinach-Quinoa SaladThe simple fact of the matter is, I needed a reset. It had been months of chocolate this and chocolate that, and I was feeling my body slowly tell me I had had enough. Enough chocolate? Yes, it’s possible. I started to suspect something was amiss when I brought home from work an empty tupperware container of what once contained my double chocolate chip cookies. “Oh, did you bring your cookies to work?” my husband asked, when he saw me come back in with the empty container. I had. “How did your co-workers like them?” he wondered. I looked sheepishly back at Gennaro, ashamed to admit that my coworkers hadn’t eaten them, I had. I had eaten 4 chocolate chip cookies in one day. They were my lunch. And my mid-afternoon snack. This is what happens when you have a full work schedule and nothing else to bring for lunch at work except chocolate cookies — seemingly the only thing I had been working on in the kitchen that past week.*

As a side note, I did eventually bring my double chocolate chip cookies to work. And my co-workers did love them, thankfully. 

So, after months of chocolate desserts interspersed with some thumbprint cookies, I was ready to call it quits on the desserts for awhile and get my sweet fix elsewhere. Like in a salad. A fresh, seasonal, whole foods, plant-based salad. Something bursting with color and nutrients, that wouldn’t leave me feeling heavy, weighed-down or sluggish.

Read More »

Share

Roasted Carrot & White Bean Hummus

Roasted Carrot & White Bean Hummus | Delectably Free

One of the benefits of living in Metro Detroit is the amazing Middle Eastern cuisine. Dearborn, Michigan is home to a large Middle Eastern population, and thus, an amazing selection of Middle Eastern restaurants. It’s no wonder that when Anthony Bourdain visited Detroit to film No Reservations, Al-Ameer restaurant in Dearborn (one of my family’s favorites) was featured in his segment. The food is good. The hummus? Incomparable. Actually, it is comparable – but only if you’re comparing it to any of the other great Middle Eastern restaurants in the area. Otherwise, good luck finding anything to live up to it.

For this reason, I’ve been highly reluctant to post any of my homemade hummus recipes on Delectably Free. Sure, I make homemade hummus from time to time. It’s good. Not always great. But it works in a pinch when I need something to dip my gluten-free crackers in or to dollop on salads. But for the most part, I tend to not make hummus, because I know I can venture not too far from my neighborhood to find the best hummus you can get outside of the Middle East. I lived in New York City for 4 years, and even there, I never had hummus so good. It’s probably an understatement to say that when it comes to hummus, I have high standards and am a bit spoiled.

Read More »

Share

Grain-Free, Vegan Layered Vegetable Lasagna

Grain-Free, Vegan Layered Vegetable Lasagna | Delectably FreeWhile I own a growing collection of vegan cookbooks — a collection that my tiny kitchen is increasingly struggling to contain — I admit that I rarely make recipes directly from any cookbooks. That’s because I usually find myself trying to think of new recipes rather than make someone else’s. I collect cookbooks because they give me inspiration and help me with the thinking part more than anything else.

That said, there are a few cookbook recipes that fall under my all-time favorites — ones that I will gladly make and share with others, with no shame in that it wasn’t my idea to begin with, because it’s just that good. Ok, maybe there’s a touch of shame that I couldn’t think of the idea myself. But I love these recipes so much, they’re among the rare meals I make without trying to change a thing.

Read More »

Share

Beyond Chicken Vegan Jambalaya

Beyond Chicken Vegan Jambalaya | Delectably FreeBefore we get to our regularly-scheduled programming, I have a few housekeeping — er, should I say site-keeping — notes to share. First of all, you may notice that Delectably Free has a new look. My previous header and design was created by my lovely and talented friend Aubrey, but I needed an update to go with some of my other site changes, and wanted to once and for all clarify that we are not entirely “sugar” free, but rather refined sugar-free, lest anyone get too confused. With that, we now have a new header reflecting that clarification. You might also notice the new photo on the sidebar, courtesy of my other lovely and talented friends at Riggs Photography, who took long-awaited photos for this site, which can also be found on my About Me page and in my Coaching Program pages. A few weeks ago, I also added Facebook, Twitter, Pinterest and Instagram links to my sidebar, for those interested in following my happenings on any of those sites as well. Finally — and this one came with great trepidation — I added mobile compatibility so that my site is easier to navigate via phone. This was was with trepidation because the character and feel of this site is largely lost through the mobile setup, but I felt I had to do it to make everything easier and more seamless. Please, please, please let me know what you think! I am always open to suggestions for improvement.

Read More »

Share

Tropical Green Hemp Energy Smoothie

Tropical Green Hemp Energy Smoothie | Delectably FreeI am writing this post on the eve of my 29th birthday. It’s true that, the older you get, birthdays begin to lose some of their luster and lore . But I’m still fond of birthdays, perhaps mostly because I find that they implore reflection and introspection in a way that probably no other day of the year can. Lately, I am all about reflection. I am all about life giving me excuses to try even harder, to be even better, to learn from the past.

My 28th year was marked by personal growth (and really, what year isn’t?). As new homeowners and young adults trying to navigate financial independence, the past year threw us some curveballs and roadblocks, for sure. But I’ve at least learned to be better about one thing: not worrying so much. It’s a struggle, sometimes, to relinquish control and trust that the universe has a plan that is largely beyond my ability to manipulate. All we can do is be the best person we can be…and I’m working on that every day.

Now that I’m entering the last year of my twenties, I’ve had some time to reflect on how I’ve changed over the decade. I think those who know me well will say my personality and essence has remained the same. But I guess no one knows me as well as I know myself, and I can truly say that I have changed in immeasurable ways, and in ways I can’t quite concisely or articulately explain here. If I were to come up with a concise, one-line answer, it would be this:

I’ve become more selfish, and less selfish at the same time.

Read More »

Share

Vegan Skillet Fajita Hash

skillet fajita hashI’m in love with the fajita recipe from The Vegan Table. It’s probably been one of my favorite vegan cookbook recipes, and it’s a super easy go-to for entertaining vegans and non-vegans alike. The problem is, while the recipe is easy, it’s requires a bit of advance preparation, which means that it’s not always the best option for weeknight meals when I’m hungry and cranky and will probably eat the entire contents of my pantry if I have to wait for something to marinate and then roast in the oven before eating.

Last week, I had a craving for fajitas and happened to have enough ingredients on-hand to make them happen. But the problem was, I was so hungry by the time I got home from walking Woodley after work that there was no way I was going to be able to wait long enough to make them. That’s where the idea for this fajita hash was born.

I wanted to stray a bit from the fajitas I’d been making from The Vegan Table. This recipe is oil-free and low-fat. Making it on the skillet makes it much easier to pull off the no-oil thing, as everything is sauteed rather than roasted, which usually requires oil. To make it a meal in itself, I added potatoes, which provide some additional caloric bulk. Oh, and did I mention I love potatoes? Cause I do. So, there’s that. Finally, the black beans round this out by adding protein — again, this could be a meal in itself.

Read More »

Share

Soft & Chewy Double Chocolate Chip Cookies

double chocolate chip cookiesIt’s been a little over a year since I’ve been “back” and blogging. In the year prior, I had spent my time resting a tired and weary body, one which was riddled with Tick-borne infection and needed a level of care that I wasn’t able to give without giving something up. Sadly, that something was maintaining this website. There were definite moments when I thought of giving it up entirely. In fact, during my year off, I operated with the assumption that my blogging days were over. I was too tired — too exhausted, really — to even think about getting back to a place where I could fathom putting in the work required to create recipes, take photos and write up posts.

But something compelled me to come back. The realist in me thinks it was just that I was feeling better and needed an outlet for my new-found — albeit sporadic and fleeting — bursts of energy. But the spiritualist in me knows that there was more to it than that. I missed what this blog meant for me on a deeper level. I missed having a voice that I believed resonated with those seeking a healthier, more fulfilled and compassionate existence through their food choices. At the time, I didn’t really know if what I was sharing resonated with anyone, or whether my voice was missed. But I did know that if what I believed and was compelled to share, through food, resonated in my own heart, it was bound to reach someone else as well. 

What I’ve never mentioned, or admitted, is that this blog has also become a personal tool for my spiritual growth. Selfishly, I know that no matter what, by sharing my words here, I am doing something important for me — which is, simply, “putting myself out there”. When I first had the idea to start a blog, I quickly brushed it off as a ridiculous notion. Who would really want to see what had to share, or what I had to say? Who was I, really? There are thousands of food bloggers on the planet, many with more beautiful photos or fancier web designs than my own. The idea of throwing myself into the pool, with the strong risk of facing rejection (read: no one giving a crap) scared the bejeebers out of me.

Read More »

Share

Jamaican Jerk Bowls & Creamy Cilantro Dressing

Jamaican Jerk Chickpea BowlsBowls. They’re more than just dinnerware; they’re like an entire subculture of vegan meals. In fact, I would rank bowls — again, not the dinnerware kind, but the stuff inside it — high on the list of things every new vegan should learn about fast. Along with nutritional yeast and cashew cream, bowls might be the single biggest staple in my diet. And the fun part of this staple is that it’s entirely customizable — maybe that’s why I’m so in love with them.

And yet, for a recipe blog highlighting some of my favorite vegan meals, bowls have been completely underrepresented, if not entirely forgotten, on this forum. I feel like a bit of a fraud, in fact, in that my weekday meals usually consist of at least one or two big bowls of beans, grains, tofu, veggies and some sort of sauce — yet very rarely have I shared those meals here. It is apparent to me that a good, hearty “bowl” recipe has been long overdue.

This Caribbean-inspired dish is a great excuse for me to break my habit of not sharing my kitchen sink bowls here, as it’s not quite kitchen sink, but still captures the spirit of what a meal bowl should be. It’s simple, but also just fancy enough to impress, should you need to. And even though I’m sharing the central components of this recipe here, the rest is —  again — entirely amenable to variation. For example, while I used steamed kale as a base in this dish, you might opt for a grain such as cooked quinoa, millet or rice. Or you could just turn this into a salad, using fresh salad greens as a base.

Jamaican Jerk Bowls

I’ve long been a fan of anything Jerk seasoned. In my pre-vegan days, that something was usually chicken. And it was usually dry and overcooked and would have been lackluster had it not been for the seasoning. So it didn’t quite come as a surprise to me when I first tried the Jerk-chickpea combo and loved it more than I ever loved Jerk chicken. In fact, I’m thinking this is going to be a staple in many meals to come. These chickpeas are the perfect salad-topper, high protein snack and, of course, addition to your Jamaican or Caribbean-themed bowls. The dressing is equally versatile. You can use it as a nice change-of-pace dressing, as I plan to do in the future. It also makes a nice alternative to ranch as a veggie dip. I used Brazil nuts for a healthy twist and selenium boost, though I am sure raw cashews would work as well.

Read More »

Share

Vegan Curried Yellow Split Pea Soup

Curried Yellow Split Pea Soup (Vegan)People tend to say many different things when you tell them you’re from Detroit. Often, adjectives and descriptive phrases come to mind. Usually, “Vegan Haven” isn’t one of them. In fact, I doubt anyone has ever used that term to describe the city of Detroit and its surrounding areas. And there’s probably fair reasons for that. But I’d venture to say it would come as a surprise to most people that Detroit as a whole — the “food desert” pockets of Detroit make for a different story, entirely — does not exactly present a dearth of vegan options, either. While not New York, San Francisco or Los Angeles, Detroit has plenty to boast about in the world of plant-based cuisine. Without getting too ahead of myself, it’s difficult for me to not be optimistic when I look at the upswing of vegan options in this city since I moved back 3 years ago.

Not only are there two exclusively vegetarian restaurants within walking distance of my house in Royal Oak, but another mostly vegetarian and Macrobiotic restaurant is no more than a 7 minute drive away. All offer many vegan options. And that’s not even considering downtown Detroit, where things are getting even more exciting. Since I moved back to the area, a longtime favorite vegetarian restaurant out of Ann Arbor, MI opened a second outpost near Woodward avenue in downtown Detroit. Then recently, an entirely vegan soul food restaurant made its mark on the city. Not to mention that Whole Foods Market famously opened its first location in the city, also right off of Woodward. I’ve been there several times since it opened, and love reporting that it seems to be enjoying continued success. I’m so excited about the growing number of vegetarian and vegan options around here that I’ve long been considering doing an entire blog post with reviews in the near future. So stay tuned!

Curried Yellow Split Pea Soup

But that’s not even where I’m going with this post. See, I told you I can get a bit excited. Hence, my tangent. No, the real point of this post is that in addition to the many exclusively vegetarian and vegan restaurants, there are also many non-veg restaurants in the area that have begun catering to us vegans, including local pizza places offering vegan (and sometimes gluten-free and vegan) pizzas, vegan sushi options popping up at Japanese restaurants (and not just the usual asparagus or avocado rolls) and make-your-own kale bowls topped with veggies and Daiya cheese with Shiitake bacon at the latest local “it” spot.

Read More »

Share