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  • Spiced Carrot Cake

    A rich, tender classic American carrot cake recipe with warm spices and a rich cream cheese frosting

    star ingredients

    Carrots – In the name of the recipe, its the star of the show! Carrots are a naturally mild, sweet root vegetable that add vibrance, sweetness and moisture to the cake. Cinnamon- the foundational spice for your carrot cake, which adds warmth and sweetness. Nutmeg – gives your carrot cake a sweet, nutty flavor. Swap for ground cardamom if you desire Clove – this spice add warmth to your cake, and makes it stand out from other carrot cake recipes. You can swap clove for other sweet spices such as ground allspice or anise Cream Cheese Frosting – This topping adds creaminess, and touch of tartness to your cake, and balances the spices very well. You can find my cream cheese frosting recipe here, or use your favorite!

    Chef’s Notes

    Don’s skip the whipping of your eggs and sugar. This makes your cake light, fluffy and tender. Use a box grater to make small carrot shreds for your cake. Smaller carrot shreds make a more consistent batter and prevent the carrots from sinking to the bottom of your cake as its baking. If you regularly juice carrots, this recipe is also a great way to use your spent carrot pulp.

    Meal prep tips

    This cake recipe can be made in advance and will keep in the refrigerator covered for up to 5 days. Remove from the refrigerator and allow to sit at room temperature for at least 30 minutes before enjoying. Package your cake in individual slices for an easy grab-and-go treat.

    Spiced Carrot Cake

    Easy and Delicious Spiced Carrot Cake

    • 13 x 9 Baking Pan
    • Mixer
    • Grater
    • 2 Cups Flour
    • 2 Tsp Baking powder
    • 1 Tsp Baking soda
    • 2 Tsp Cinnamon
    • 1 Tsp Ground nutmeg
    • 1/2 Tsp Ground Clove
    • 1 Tsp Salt
    • 4 Eggs
    • 1 2/3 Cups Granulated Sugar
    • 1 Cup Canola oil
    • 2 Cups Shredded carrots

    1. Preheat oven to 350º. Line a 13×9 baking pan with parchment paper.

    2. Combine and sift all dry ingredients (flour, baking powder, baking soda, cinnamon,nutmeg, clove and salt). Set aside.

    3. Meanwhile, combine eggs and sugar in the bowl of an electric mixer with the whisk attachment. Whisk until light, fluffy, and nearly doubled in size.

    4. Gently fold in oil, followed by the shredded carrot.

    5. Lastly, gently stir in flour mixture in thirds until incorporated and the batter is smooth.

    6. Pour batter into the prepared pan and smooth it out evenly. Gently tap to remove any air bubbles.

    7. Bake until slightly golden brown and a toothpick inserted into the center comes out clean. About 25-30 minutes.

    8. Allow cooling completely before cutting into 12 sections (see notes)

    9. Top with cream cheese frosting (see recipe) and store under refrigeration until ready to serve.

    Cut the cake slices in 12 equal sections like the drawing below. Cut them before frosting to make portioning for service easier.

     

    Dessert
    American
    carrot cake, carrots, cream cheese frosting, spiced, spring baking, vegetables, veggies

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    Spiced Carrot Cake
    Spiced Carrot Cake

  • Whipped Cream Cheese Frosting

    Classic cream cheese frosting whipped until light and fluffy. Perfect for your favorite baked treats

    star ingredients

    Cream Cheese – The base of this recipe, cream cheese adds a tart flavor and creaminess that helps balance sweet desserts. I love to use cream cheese frosting on cupcakes, cinnamon rolls and my spiced carrot cake recipe.
     
    Butter – This gives the frosting a silkiness and “melt-in-your mouth” texture similar to classic buttercream, without added sweetness.
     
    Heavy Cream- adds a creamy depth to the frosting while aiding in its light and fluffy texture. A little heavy cream goes a long way. You can also use coconut cream, if you’re avoiding a lot of dairy or fat.
     

    Chef’s Notes

    Cream cheese frosting is all about texture. Always use fully softened cream cheese and butter for the best results. I like to leave my bricks of cream cheese and sticks of butter out for several hours before whipping them. Avoiding this step makes your frosting lumpy instead of light and fluffy. Add a touch of lemon juice to the frosting as its whipping . You wont don’t taste too much lemon flavor in the end result, but it adds just a touch more tartness and balance to your really sweet baked treats like carrot cake or cupcakes.

    Meal prep tips

    Cream cheese frosting can be made in advance and used in the future without losing it’s shape or texture. I like to make a double batch and package half in the freezer. To store for future use in a covered container under refrigeration. Can be held for up to 7 days in the refrigerator or up to 3 weeks in the freezer. Allow the cream cheese frosting to sit at room temperature for at least 1 hour before using on your favorite baked goods.

    Whipped Cream Cheese Frosting

    • Spatula
    • Mixer
    • 1 stick butter (softened)
    • 1 oz brick cream cheese (softened)
    • 1 lbs powered sugar (confectioners)
    • 1 tsp vanilla extract
    • 3 tbsp heavy cream
    • Pinch Salt
    • 1 tsp lemon juice (optional)

    1. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream on medium speed until light and fluffy.

    2. Reduce mixer to low, and slowly add in powdered sugar, to prevent spilling. After powdered sugar has been added, return speed to medium to whip, about 2 minutes

    3. While mixer is still going, add in vanilla extract, heavy cream, lemon juice (if using) and salt. Whip the frosting for another 2-3 minutes.

    4. Frosting is now ready to use on your favorite baked items.

    Notes: To store for future use in a covered container under refrigeration. Can be held for up to 7 days. Allow to sit at room temperature for at least 1 hour before frosting

    Dessert
    American
    cheesecake, cinnamon rolls, cream cheese, cream cheese frosting, cream cheese icing, creamy frosting, frosting recipe, heavy cream, powdered sugar, whipped cream cheese, whipped frosting

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  • Vegan Chickpea Salad

    This flavorful vegan salad featuring chickpeas, colorful veggies and herbs is surprisingly hearty and makes a great plant-based version of egg or potato salad.

    star ingredients in Vegan Chickpea Salad

    Chickpeas– The heart of the dish, chickpeas are a protein-packed legume that is a great vehicle for loads of flavor. 

    Chicken Seasoning– not to be confused with poultry seasoning this spice mix mimics the savory rich flavors of the chicken. I like to make my own, but Trader Joe’s has a really good Chickenless Chikin Seasoning for less than $2 per jar. 

    Turmeric– Not only does a pinch provide a pretty color, but it’s a great source of antioxidants as well. There-you’re eating happy and healthy as well! 

    Vegan Mayo– This is what makes the salad creamy and rich. You can buy vegan mayo from the store, but I love to make my own, using this easy recipe from Minimalist Baker, here. 

    Mirepoix– Also known as the Cajun Trinity the classic combo of onion, celery, and bell peppers bring bright flavor, crunch, and color to the bowl 

    Chef’s Notes

    If you love hummus or falafel, then you already have a great relationship with chickpeas. This salad is a great way to switch up the humble garbanzo bean, as well as incorporate the homey flavors of classic southern egg salad or potato salad. Though it’s easiest to start this recipe with chickpeas right from the can, I recommend starting with my Seasoned Chickpea recipe to add extra flavor and tenderness to the beans. You can find the recipe here. I love to serve this salad on toast or even on a bed of lettuce with crackers. 

    After preparing seasoned chickpeas and chopping veggies, the chickpea salad comes together in three steps. Using a potato masher is a great way to speed up mixing, and gives you textural variety in the salad.  If you like a bit of spice, add a pinch of cayenne pepper or hot sauce for a kick.

    Vegan Chickpea Salad

    Vegan Chickpea Salad

    This vibrant chickpea-based salad is flavorful and makes a great vegan alternative to egg, potato, and chicken salads.

    • 3 Cups Prepared vegan chick peas
    • 1 Cup Celery, small diced
    • 3/4 Cup Sweet onion, small diced (½ large onion)
    • 3/4 Cup Bell pepper, small diced
    • 1/3 Cup Vegan mayo
    • 1 Tbsp Chicken seasoning
    • 1/4 Tsp Turmeric
    • Tt Salt/pepper

    1. Smash chickpeas with masher. Add chickpeas to the above mixture.

    2. Add remaining ingredients and fold to incorporate.

    3. Adjust seasoning with salt/pepper and chicken seasoning if needed.

    Entrees, lunch
    American, Vegan, Vegetarian
    chickpea, flavorful, healthy, hearty, lunch, side, vegan, vibrant

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    Vegan Chickpea Salad
    Vegan Chickpea Salad

  • Seasoned Chickpeas

    Use this recipe to turn regular canned chickpeas into umami-packed, rich, tender beans ready to use in breakfasts, salads, toppings, and more.

    star ingredients for Seasoned Chickpeas

    Chickpeas– The base of the recipe, chickpeas are a protein-packed legume that is a great vehicle for loads of flavor.  Chicken Seasoning– not to be confused with poultry seasoning this spice mix mimics the savory rich flavors of the chicken. I like to make my own, but Trader Joe’s has a really good Chickenless Chikin Seasoning for less than $2 per jar.  Thyme or Rosemary– these earthy herbs add depth to the chickpeas and make them taste more savory without extra sodium

    Chef’s Notes | Chickpeas

    Chickpeas, also known as garbanzo beans, are an unlikely hero in so many recipes. I love that this versatile legume can go beyond hummus and transform into a multitude of dishes. Though chickpeas can mostly be found in Mediterranean and Middle Eastern dishes, they can also be incorporated in meals like breakfast, lunches, salads, snacks and even dessert. They are also an amazing source of clean protein, which is great if you’re looking to incorporate more into your meals.

    My seasoned chickpeas are a good base for lots of savory dishes. I love to use them in breakfast scrambles, burritos, and in my Vegan Chickpea Salad, which you can find here. The use of garlic, thyme, and chicken seasoning in the simmering liquid, makes the beans more tender while infusing them with a meaty umami-like flavor.

    If you are using canned chickpeas, be sure to reserve some of the liquid from the can for later. Known as aquafaba, it has a similar structure to egg whites and can be used to make plant-based versions of mayo and meringue.

    seasoned chickpeas

    Seasoned Chickpeas

    Use this recipe to turn regular canned chickpeas into umami-packed, rich, tender beans ready to use in a variety of dishes, including breakfasts, salads, toppings and more.

    • Saucepot
    • Strainer
    • Cutting Board
    • 3 Cans Chickpeas (Garbanzo Beans)
    • 2 Tbsp Cajun Seasoning
    • 2 Tsp Kosher Salt
    • 1 Tsp Chopped thyme or rosemary (fresh preferably but dried can be substituted)
    • Water

    1. Drain chickpeas. Reserve and store chickpea liquid (aquafaba) for vegan mayo if needed.

    2. Pour drained chickpeas into a large saucepan or pot. Cover with ¼ inches of water.

    3. Season water with chicken seasoning, salt and thyme or rosemary

    4. Bring chickpeas to a simmer for 15 minutes, or until tender.

    5. Drain remaining water off chickpeas and allow to cool before storing.

    This recipe is used for both the Vegan Burrito and the Chickpea Chicken Salad 

    lunch, Salad
    American, meal prep
    5 ingredient series, Black beans, chickpeas, meal prep, vegetables, vegetarian

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    seasoned cooked chickpeas
    Savory Seasoned Chickpeas

  • Pineapple Matcha Smoothie Bowl

    Give yourself the pick-me-up you deserve minus the jitters with this tropical matcha smoothie bowl that’s perfect for breakfast or a snack

    The beautiful part about matcha tea is that it complements sweet flavors very well, making it the perfect companion for tropical fruits such as pineapple and bananas. I love to add spinach to the mix (and most of my smoothies), because it brightens up the green hue as well as boosts the amount of vitamin a, c, iron in your bowl without adding a bitter flavor to it.

    Recipe Inspiration

    This recipe is inspired by the tranquil and refreshing matcha latte. Matcha is a special type of japanese green tea, that is harvested and finely pulverized into a powder to be mixed with water or milk. Matcha has up to 30 times the antioxidants of traditional brewed green leaf tea and leaves you energized without the spike of a cup of coffee or espresso. This vibrant tea has a unique, herbaceous grassy taste, can be added to beverages, baked goods, and more.  Gift you’ve ever ordered a warm matcha latte at a coffee shop, you’ve seen the iconic swirl. Here’s a photo of one I created a few years ago. Please let me know if you’d like the recipe!

    I use yogurt in my smoothie bowl mimic the swirl on top of the matcha latte. It adds some creaminess to each spoonful of your smoothie as well. To keep this recipe completely vegan, use your favorite plant-based yogurt.

    Recipe Tips

    i love smoothie bowls because it gives the feeling you are eating ice cream or a parfait. to create your smoothie bowl, simply dump, blend transfer to your containers, garnish, and eat!

    here are a few tips to get the perfect ice-cream like consistency. always start with frozen fruit. you may be tempted to skip this step, but it makes a huge difference in texture.

    If you’re in a bind, add some ice cubes to thicken the mixture, however, it will dilute the taste of your smoothie. When adding your ingredients to your blender or processor, add liquid first, then the remaining ingredients. Start the blender/processor on low and then increase the speed as the smoothie begins to emulsify. This allows the blades to move through the frozen fruit and veggies easily. If your smoothie is too thick to blend, add a small amount of liquid, scrape down the sides of the container, and blend again. adding too much liquid will result in a thinner textured smoothie.

    Meal Prep Tips

    Prep your smoothies for the night or week before by adding fruits and matcha powder to individual freezer-safe bags or containers, so that you can quickly grab a pack, add liquid, and blend without portioning. Smoothie packs usually last about 3-5 months in the freezer.

    If you make this tropical-inspired creation, please let me tag me on social using @beyondafoodie or drop me a comment below!


    Pineapple Matcha Smoothie Bowl

    • blender
    • 3 cups pineapple (frozen)
    • 2 bananas (frozen and sliced)
    • 2 tbsp organic culinary grade matcha tea
    • 1 cup coconut water or water
    • 1/3 cup vanilla yogurt of choice
    • 1 handful baby spinach
    • vanilla granola, pumpkin seeds for garnish ((optional))

    1. Add to a blender or food processor: water or coconut water, and then remaining ingredients (except garnish). Blend until all the fruits and spinach have made a smooth mixture, with the consistency of soft serve. If mixture is too thick to blend, stop the blender/processor and scrape down the side of the container, then resume. Add extra water is necessary.

    2. Transfer smoothie to two bowls. Spoon yogurt on top of the two bowls and use the back of the spoon to create a swirl pattern atop the smoothies. Sprinkle pumpkin seeds and granola on top of the finish smoothie bowls.

    3. Enjoy immediately.

    Breakfast
    Japanese, Vegan, Vegetarian
    brunch, easy breakfast, Green Tea, Matcha, meal prep, pineapple, post workout, Smoothie Bowl, Smoothies, snacks, spinach, summer breakfast, Tea, vegan

    Specialty Tools & Ingredients

    Organic Japanese Matcha Green Tea Powder – USDA & JAS Organic – Authentic Japanese Origin – Premium Culinary Grade – [100g Value Size]

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  • Paleo Waffles with Bob’s Red Mill Paleo Baking Flour

    Try this yummy paleo waffle recipe from bob’s red mill using their paleo baking flour for delicious fluffy and satisfying waffles!

    Recipe Inspiration 

    The back of the bag!  I’m giggling while writing this but i’m serious. My sister brought over a bag of bob’s red mill paleo baking flour to try out and I happened to turn it over. On the back of the bag was a paleo pancake recipe. The recipe is mighty easy so I decided to whip up a batch and give it a try in a waffle iron. Since I was testing, I made no changes to the recipe and followed it using plant-based milk (I used homemade cashew milk, you can get my recipe here) and maple syrup to sweeten. I did not need to thin out the batter, as the instructions said you may have to. I’m sure this recipe would make good pancakes as well. 

    The resulting waffles were slightly crisp on the outside, fluffy and light on the inside without being gritty. I did notice they had a delightfully nutty smell that poured out from my waffle iron as  I was cooking them, I’m sure this was from the almonds in the flour mix toasting on the metal. The scent didn’t linger long and did not create a heavy almond taste in the final waffle.  These were great served with whipped butter, maple syrup and a side of fresh fruit. The last detail i noticed was after finishing my food. These waffles didn’t leave me dragging as you would a traditional starch-heavy brunch. Instead, I was satisfied, and energized, ready to take on the rest of my Saturday. What a lovely effect! I would definitely consider swapping out some of my traditional breakfast treats for this paleo option. 

    Great job bob’s red mill! this is a very well balanced flour with no hidden ingredients, which I love. I’m looking forward to trying new recipes with it and will update you as I do! I would definitely recommend it for your gluten-free paleo baking needs.  


    Paleo Waffles with Bob’s Red Mill Paleo Baking Flour

    • 1 cup bob’s red mill paleo baking flour
    • 3/4 tsp baking soda
    • 1/4 tsp salt
    • 2 egg
    • 1/2 cup non-dairy milk or water
    • 1 tbsp coconut oil (melted)
    • 2 tsp honey or maple syrup
    • 1/2 tsp vanilla extract

    1. Preheat waffle iron. in a small bowl, combine flour, baking soda, and salt. In a large bowl, whisk together eggs, milk or water, coconut oil, honey or maple syrup, and vanilla extract. Add dry ingredients and whisk thoroughly. If batter seems too thick, add a little non-dairy milk or water until desired consistency is reached. The portion about 1/3 cup of batter for each waffle and cook according to manufactures directions. Makes 4 large waffles or 16 small ones.

    Specialty Tools & Ingredients

    Bob’s Red Mill, Baking Flour Paleo, 32 Ounce

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  • Chicken & Vegetable Lasagna Rolls

    Lasanga rolls are the perfect way to get all the taste of the traditional slices without the lengthy assembly or long bake time.

    Recipe Inspiration

    So, i had a taste for some really rich pasta that I wouldn’t have to stay in the kitchen for, plus I had a half package of lasagna noodles that needed to be used. thus the idea for lasagne rolls!

    I am not a fan of most packaged italian sausage, so I decided to make my own using chicken thighs in the food processor (thank you kendall college for meats class). It tasted as rich as pork even though I watched myself make it with chicken. When I tell you fresh is best, I won’t be going back. In hindsight, i should’ve taken a step-by-step on how to make the sausage. The next time I do, I will be sure to bring you with me. Please stay tuned for the chicken Italian sausage recipe!

    Back to the rolls: sautéed the sausage, threw in some caramelized onions, kale, cheese lemon zest, capers (for brightness). You can omit the capers, swap them for olives, or add whatever veggies you’d like to make this your own. I know traditional lasagne is made with ricotta, but i’ve never been a fan of the cheese. My aunt taught me how to make it with bechamel instead, and it’s now my go-to. Without deviating from this step, I made a quick béchamel to bind the sausage, vegetables, and cheese together.

    After creating the filling, I simply blanched the noodles until soft, rinsed to cool, and divided my mix up between 10 noodles. please refer to my photos for further example on how to assemble the rolls I ended up topping the rolls with pasta sauce, extra onions, and cheese. The rolls baked in 15 minutes and my family devoured them. I will definitely be writing a recipe for this one!







    Chicken & Vegetable Lasagna Rolls

    • 10-12 lasagna noodles
    • 4 tbsp olive oil (divided)
    • 1 large onion (half diced, half sliced)
    • garlic (minced)
    • 2 tbsp flour
    • 1/2 cup milk
    • 1/2 cream cream
    • 2 cups kale (chopped)
    • 1/2 cup capers ((optional))
    • zest of 1/2 a lemon
    • 1 lb quality chicken italian sausage (or pork)
    • 1 28 oz jar pasta sauce
    • 3/4 cup shredded mozzarella cheese (divided)
    • 1/4 pecorino romano, or parmesan cheese
    • tt salt and pepper

    1. Preheat oven to 350º. Bring a large pot of salted water to a rolling boil. Add lasagna noodles and par-cook until the noodles are flexible, but still slightly chewy, about 6-8 minutes. Do not overcrowd the pot, work in batches if necessary. after noodles have been partially cooked, strain and rinse with cold water to prevent overcooking. Drizzle drained and cooled noodles in 1 tablespoon of olive oil and set aside.

    2. In a medium pan, 1 tablespoon of olive oil, and bring to medium heat. Add diced half of the onion and garlic. Sautee until onion begins to caramelize, about 4 minutes. Add chopped kale to the pan and cook until leaves begin to wilt about 1 minute. Remove the vegetables from the heat, fold in capers, lemon zest, and season with salt and pepper. Place into a mixing bowl for future use. Repeat these steps again with sliced onion and set aside in a separate bowl.

    3. Return pan to medium-low heat, and cook sausage, breaking it up into bite-sized pieces. When the sausage has cooked, use a slotted spoon to remove it from the pan and add to reserved vegetables. Leave remaining oil in the pan and reduce heat to low. Sprinkle flour atop the reserved oil and whisk until the mixture resembles a smooth paste (roux). Whisk milk and cream into the roux until the mixture is completely combined. Continue to simmer until sauce has thickened, about 10 minutes. Remove the pan from the heat and allow the sauce to cool slightly before proceeding to the next step.

    4. After the sauce is warm (not hot), add vegetable mixture, half of the mozzarella cheese, Italian sausage and fold together to combine. The cheese will begin to melt however, the mixture should hold it’s shape.

    5. To assemble Lasagne rolls, place par-cooked noodles onto a clean board, scoop 2 oz (1/4 cup) of chicken and vegetable mixture onto the end of the noodles. Gently roll the mixture up in the noodle, Being careful not to press the filling out the sides of the roll. Place each roll into a greased, high sided baking pan. repeat these steps until all the rolls have been filled. Pour pasta sauce over the rolls, and top with the preciously caramelized sliced onions, and reserved cheese. Cover with foil bake until noodles are cooked through, cheese is melted, about 15-20 minutes, removing the foil halfway into cooking time. Serve immediate with sautéed vegetables

    Recipe Tips

    1. You will notice that in the recipe, you keep emptying and returning to the same pan to proceed to the next step. I do this to reduce the number of pots and pans needed to complete the dish and to build upon the flavors left in the pan. Everyone likes to eat, no one likes to clean up after the meal, ha! I have done this lasagna roll method with both traditional lasagna noodles and zucchini “noodles” both are great, and the zucchini brings the number of carbs down in this dish significantly. To make the recipe completely keto/gluten-free, swap out the flour in the recipe for arrowroot starch and proceed with the zucchini noodles. There’s no need to cook them before assembly and baking.

    Meal Prep Tips

    1. These rolls can be assembled in advance for meal prep. Proceed with directions above, except the baking step. Cover in an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. To bake, from the freezer, bake for 1 hour instead of 30-40 minutes and do not thaw.

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  • Quick Moroccan CousCous

    This flavorful dish goes from stove to table in less than 30 minutes. Capture the flavors of morocco with this quick couscous preparation. Serve alone or as a side

    If you’ve never had couscous, now is a great time to try! Couscous is a small grain that originates from durum wheat, the same flour used to make most kinds of pasta. The beautiful thing about couscous is that is just as versatile as pasta. Rather than adding sauce and flavorings before the couscous is cooked, couscous is usually prepared in the pilaf method, where your cooking liquid is added before heating, so the couscous can absorb all the flavors. Topping off the couscous with fresh herbs and nuts adds color and a little extra crunch to the fluffy grains. You can find couscous in almost any grocery store in the aisle with grains and pasta, or with mediterranean foods. 

    You can switch this recipe with whatever ingredients you have to suit your tastes. Add sweet peppers, swap out raisins for carrot, add your own mix of spices or swap the chicken stock for vegetable juice. See my beet couscous recipe here:  my recipe features spices such as bright coriander and earthy turmeric, with raisins for balance. The slightly sweet, spicy flavors pay homage to morocco and the north african region.  Try it and let me know how yours turned out!


    Quick Moroccan CousCous

    • 1.5 cup cous cous
    • 1 small onion (small diced)
    • 2 cloves garlic (minced)
    • 1 jalapeño (seeded and small diced)
    • 1 tbsp ground coriander seed
    • 2 tsp turmeric
    • 1/4 cup olive oil
    • 2 cups chicken or vegetable stock
    • 1 tsp salt
    • pinch pepper
    • 1/2 cup raisins
    • 3 tbsp parsley (finely chopped)
    • nuts for garnish ((optional))

    1. Bring a medium saucepan to low heat. add half of the olive oil, then turmeric and coriander. Swirl the pan until spices begin to bubble and become aromatic, about 30 seconds to 1 minute. Increase heat to medium, and immediately add onion, garlic, and jalapeño. sautee until onion begins to caramelize, stirring often to prevent burning.

    2. Add remaining oil and couscous to the pan. Stir to evenly distribute the grain and toast slightly, about 1-2 minutes.

    3. Next, add the stock, raisins, to the pan. stir to remove any clumps from the mixture. Reduce heat to low. Season with salt and pepper and cover. Allow couscous to steam until tender, and liquid is absorbed about 5-7 minutes. Remove top and fluff with a fork. Adjust seasoning if needed.

    4. Transfer cooked couscous to a serving platter and top with parsley and chopped nuts. Serve Immediately as a side dish with the protein and salad of your choice, or on its own.

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  • Banana Chip Bread

    Got overripe bananas? This quick recipe is done in under an hour, uses minimal flour and is refined sugar-free. Making it the perfect addition to your next healthy-ish breakfast

    Recipe Inspiration 

    Over ripened bananas are usually donated to the smoothie bank in my house. This particular week i was craving some old fashioned banana bread. this is the perfect “lazy bake” recipe for people who want the results of a delicious quick bread, but don’t have the time, let less the energy.  bonus: it’s refined sugar free (to make dairy free swap out butter for a neutral oil). The minimal flour and maple syrup make for a moist dense dough, that tastes rich and indulgent. A slice could definitely pass a dessert with a cup of tea, or a healthyish snack for kids. 

    Recipe Tips 

    No need to pull out the mixer! Mash your bananas in a medium sized mixing bowl and simply add your wet ingredients, then the dry. Boom, you’re saving time on dishes too! 

    As with any quickbread or muffin recipe; be careful not to over mix your batter, as it will make your final product tougher. Simply fold the final ingredients for the bread until the batter is just moistened. At this point, you can fold in your mix-ins and you’re ready to bake. If you’re not into nuts, omit them or swap them for another type, add dried cherries or pineapple, shaved coconut, white chocolate, whatever makes you happy!

    Be sure to line your loaf pan with parchment paper, or spray with a non stick spray for easy cooling and cleanup! 

    To make muffins: reduce oven to 350°, line a muffin pan with liner cups, bake for 15-20 minutes until toothpick comes out clean in the center.

    If you give this recipe a try, be sure to leave a comment or tag me with #beyondafoodie ! 


    Banana Chip Bread

    • 1/2 c all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 ripe bananas (mashed)
    • 1/2 cup maple syrup
    • 1/2 tsp cinnamon
    • 1 egg (lightly beaten)
    • 1 tsp vanilla
    • 1/3 c butter (melted)
    • 1/2 c chocolate chips
    • 1/2 c nuts ((optional))

    1. Preheat oven to 375 degrees. lightly grease a loaf pan and line with parchment paper. In a large bowl, mix together 1/2 cups flour, baking soda, baking powder, and salt and cinnamon. in another bowl, beat together mashed bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Fold in chocolate chips and nuts (if using). Spoon batter into prepared loaf pan. bake for 25-30 min or until toothpick in the center comes out clean. Move to a cooling rack to let cool before slicing. Store in an airtight container. Consume or freeze within 5 days of baking.

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  • Irish Creme Dalgona Coffee

    All you need is instant espresso to try the coffee trend that’s currently breaking the internet.

    Recipe Inspiration 

    original to korea has swept across tiktok and now taken the internet by storm.  the best way to describe the drink is a reverse latte, where the foam is the coffee instead of the milk. you can now find many versions of dalgona including matcha, turmeric lattes, and some herbal coffee alternatives.

     i came across the trend while mindlessly scrolling on my phone during the quarantine. knowing that all the ingredients in my pantry, i hopped up and decided to give it a try.  if you’re an avid coffee drinker you probably have all the ingredients you need on hand too! all you need are 3 ingredients to make your whip:

    Instant coffee or espresso, sugar, and water (big yay for 5 ingredient or fewer recipes). from that base, you can tweak the amount of sugar you’d like. I found that the 1:1:1 ratio worked out just fine for my taste. Keep in mind that manipulating the amount of sugar or water you add will alter the color and fluffiness of your final coffee peaks. I found that less water made darker, stiffer peaks, while more sugar made it glossier and (obviously) sweeter. 

    Recipe Tips 

    If you’ve made meringue before, this will be a breeze. Bonus points if you’ve made meringue by hand (hello arm workout)! Hand mixer or not, getting your dalgona coffee to whip is very easy and doesn’t take much time at all. From initial assembly to final pour takes about 7 minutes tops, so your arms will be safe! 

    While i was building my dalgona, my husband decided to slip some irish cream into the milk. We had not one complaint here, so I added to the recipe for you to try as well. Feel free to use any liqueur you’d like to change up the flavor, or have it as is!  

    If you try this recipe, be sure to check back in here with a comment or tag me as @beyondafoodie across social, I’d love to see how yours turns out! 

    Irish Creme Dalgona Coffee

    • 3 tbsp instant espresso or coffee powder
    • 3 tbsp sugar
    • 3 tbsp hot water
    • 18 oz milk of choice
    • 3 oz irish cream ((optional))
    • ice

    1. In a medium mixing bowl, combine sugar, instant espresso/coffee, and water. Immediately after pouring into the bowl, use a whisk (or whisk attachment of a hand mixer) to whip the coffee until it begins to lighten in color. Continue to whisk until the coffee reaches the consistency of still peaks (like meringue). Set aside and prepare your cups for serving. Add ice to three cups or glasses. Add equal amounts of milk to each glass, then add 1 oz of irish cream to each cup or glass. lastly, use a spoon or small spatula to divide the whipped coffee mixture atop each glass. Serve immediately.

    Specialty Tools & Ingredients

    Tchibo Gold Selection Instant Coffee, 7.05 Ounce

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