Strawberry Sunshine Juice

Seriously Delish, page 37

This recipe has one instruction. Add everything to a juicer and pour into a pretty glass. I didn’t follow it. I don’t have a juicer, so I just blended everything in the Vitamix. Probably not EXACTLY what Jessica was going for, but still pretty and delish.


The mint I used is from a plant that just happened to spring up out of a flower pot the previous owners of my house left behind.  I’m fairly certain it’s spearmint.  I didn’t die, and it tastes minty, so I think I’m safe.


Fun and Fancy Avocado Toasts

Seriously Delish, page 107

Here’s another installment of, “things Stephanie didn’t think to do until Jessica showed her“.

There’s no real recipe here.  Just smash avocado on toast.  Little salt, little pepper. Little lime juice if you’re feeling it. Done. Seriously Delish makes it extra fancy by taking all that seasoning, and dressing some arugula with it, and topping the avocado with a quick “salad” of sorts.


These toasts are particularly special because they are made with my first decent batch of homemade sourdough (third time’s the charm, right). Props to my friend Alex for sharing his sourdough starter, and fielding my never-ending questions about it.

I literally would eat this every freaking day.

BBQ Roasted Chickpeas

Seriously Delish, page 74

I was completely unaware that roasting chickpeas was a thing, until I read about it on How Sweet It Is.  Now it’s one of our favorite snacks.


Super simple. Take chickpeas, season however you like, and stick ’em in a hot oven until they’re crunchy.  This particular batch was the first time I incorporated brown sugar into the mix and got nice caramel action from it.

There’s a note in this recipe to try roasting chickpeas with the sour cream and onion seasoning used elsewhere in Seriously Delish, so I’m looking forward to trying that once I get to that recipe.

PS: If you’re neurotic, peel them first.



Creamy Spinach & Spiced Chickpea-Stuffed Sweet Potatoes

Seriously Delish, page 215

Up until a few years ago, I wasn’t big on sweet potatoes. I think because the only time I every tried them they were covered in marshmallow and overly brown sugared. Not that there is anything wrong with that…for dessert. I’m just not huge on the whole super sweet mixed in with my Thanksgiving thing.  That’s why I’m not into cranberry sauce either.

My first savory stuffed sweet potato was actually from the girls at Simple Green Smoothies.  I’ve made that recipe at least 4 or 5 times, which, if you know me, is a big deal.  I don’t usually do many repeats.

So, this sweet potato.  It starts with some sauteed spinach with garlic.  Add some coconut milk and chickpeas, and then spice it up with nutmeg, cardamom, and cayenne pepper.



Then, obviously, toss the whole mess on a sweet potato.


Jessica’s recipe called for baking the potato, but I microwaved mine, because I’m lazy.  Also, I’m not sure if you can tell, but that sweet potato above is quite possibly the largest sweet potato I’ve ever seen.  I ate half for dinner, and half for lunch the next day.

My initial reaction was I felt like the recipe lacked an acidic component.  I tried dijon mustard and red wine vinegar, but neither felt right.  As I was packing up the leftovers, I tried lemon juice, and that seemed to work.  A little bit goes a long way, but it just gave it that extra bit of brightness I thought was missing.  Overall, I liked it, even without the lemon, and I would definitely make it again.  It was the perfect way to use up some borderline spinach and the rest of the week’s chickpeas hanging out in my fridge.  Also, I had never used cardamom before, and new flavors make me happy.  I’m looking forward to new recipes to use it in.


Chocolate & Toasted Coconut Quinoa Parfaits

Seriously Delish, page 78

My first experiences with coconut were always with the sweetened shredded stuff you get in the baking aisle. Needless to say, I grew up thinking I didn’t like coconut.

Reading How Sweet It Is and not liking coconut puts you at a disadvantage. Jessica uses it all the time. I finally gave in, and tried it again. I noticed that Jessica was using unsweetened flaked coconut, which I didn’t even realize was a thing, but Bob’s Red Mill Flaked Coconut and Trader Joe’s Light Coconut Milk* are pantry staples now.  I’ve actually started to enjoy coconut things….like this fun parfait.

It all starts with a variation of Jessica’s breakfast quinoa, which is great on it’s own, but then she layers it with greek yogurt, toasted coconut, and chocolate. Oh and I totally splurged and bought the full fat Fage for this, annnnnd I’m not sure I’ll ever go back to the non fat stuff.


These were a little high maintenance to make if you were going for the true parfait layer effect. Also, I found that I really wanted more chocolate in the parfait pictured above, but I didn’t measure anything when I made it, so that’s probably my fault. For round two, I just tossed everything in a container and took it to work.  All the same flavor, less effort.  And with a generous handful of chocolate chips, it definitely hit that chocolate craving too.

*If you can find it! Every time I go to Trader Joe’s they’re sold out of the stuff, so I have to stalk the stock boy and buy as many cans as I can carry the minute it hits the shelves.  I’ve also commissioned my mom to pick up cans anytime she sees them.

PS: I moved the tracking table to the sidebar. I think it keeps things cleaner.

Crispy Black Bean Tacos with Mango Pico de Gallo

Seriously Delish, page 180

Oh my goodness guys. Can we talk about tacos for a second?  We eat more tacos in our house than I care to admit.  For awhile there, we were doing Taco Tuesday on the regular.  So. Many. Tacos.

What do you want for dinner? Tacos. Non taco leftovers? Put it in a taco. Taco salads, taco pizzas, tacos, tacos, tacos.  It happens far too often.  Sometimes we change it up and have quesadillas.  I know.  We’re so creative.

So, needless to say, this recipe was on my radar very early on.

Crispy Black Bean Tacos

These tacos are so easy. They consists of things I keep stock in my fridge/pantry, except for the queso fresco.  I make a batch of fresh black beans weekly (pressure cook them, they take like 4 minutes!), and usually have cherry tomatoes, cilantro, and some sort of spicy pepper around (we’re partial to poblanos, since I can’t tolerate much more heat than that, and they’re delicious).  The salsa has mango, which, not going to lie, I used some frozen mango that I keep on hand for smoothies that I zapped in the microwave for a bit.

Using corn tortillas, and getting them crispy in a frying pan was the key here.  I probably could have let them go for a bit longer to get some more crunch on there, but it was late, and we were hungry.  We literally ate these as they came out of the frying pan leaning over the stove.  As with anything fried, a little bit of salt right as they finish goes a long way too.

Chapter Total Recipes Total Made Percent Complete
Breakfast (… for Dinner?) 20 1 5.00%
Snack Time 17 0 0.00%
Sandwiches & Stuff on Toast 13 0 0.00%
Salad, Soups, and Vegetable-like Things 25 0 0.00%
Tex-mex, Burgers, Pizza, & Everything Else 28 3 10.71%
Stuff to Sip On 13 0 0.00%
Lighten Up 16 0 0.00%
Celebrations 20 0 0.00%
Total 152 4 2.63%

Homemade Chicken Pitas with Jalapeno Whipped Feta & Quick Tzatziki

Seriously Delish, page 208

The title of this one is a mouthful.  One delicious mouthful.

Prep is the name of the game here.  If you want to serve this dish in one day, you are going to need at least two hours.  I tried to plan ahead, and after dinner one night I put together the tzatziki, the whipped feta, and marinated the chicken.

The tzatziki is a winner. Quick, simple, great flavor.  Greek husband approved.

The whipped feta is a play on two recipes that I’ve seen on How Sweet Eats before, but haven’t made.  People rave about them.  We tried a new brand of feta, and we weren’t crazy about it. I don’t remember the name, but we were pretty disappointed.  Overall, the whipped feta wasn’t terrible, but it wasn’t amazing either.  Roasted garlic cures all, right?


Cooking the chicken and putting the pitas together the next day was pretty simple.  It would be great meal for a crowd since everyone can make a pita to their liking.

Greek Pitas

The leftovers from this were awesome.  The pita pictured above was actually from a few days later.  I tossed everything on a salad twice for lunches at work.  Yum.

The only things I’d change are:

  1. The brand of feta cheese I used
  2. The recipe calls for hummus as a topping when serving, but I found that with the whipped feta and the tzatziki, hummus was really overkill.
Chapter Total Recipes Total Made Percent Complete
Breakfast (… for Dinner?) 20 1 5.00%
Snack Time 17 0 0.00%
Sandwiches & Stuff on Toast 13 0 0.00%
Salad, Soups, and Vegetable-like Things 25 0 0.00%
Tex-mex, Burgers, Pizza, & Everything Else 28 2 7.14%
Stuff to Sip On 13 0 0.00%
Lighten Up 16 0 0.00%
Celebrations 20 0 0.00%
Total 152 3 1.97%