Feeling blue? Or maybe just a little blah?

We believe food is one of our best means of self-care, and what we put into our body can have a huge impact on how we feel. You are what you eat - and the science is quickly catching up to support this!

In fact - In 2017, the first-ever study to look at diet as a primary treatment for clinical depression was published in Australia. The study was aptly called the SMILES Trial. (Supporting Modification of Lifestyle in Lower Emotional States). While there has been much research looking at the link between the foods we eat and our mental health, the SMILES Trial is a study that shows the affects of diet as a primary treatment for depression is now considered the gold standard of this research.

Below, we are sharing eight foods that are known to help ease stress, improve mood, relieve anxiety or help fight depression. Cheers to good food and better moods!

1. Blueberries

A cupful of colorful berries is an absolute delight to look at. But more than that, it is the perfect snack for your health and happiness. Berries are rich in the photoychemicals called anthocyanins -that are found in find deeply pigmented red, blue, and purple foods. These are great for the brain as they are powerful antioxidants and help reduce inflammation that is linked to depression. Anthocyanins have also been shown to improve memory, strengthen the heart and fight cancer. Plus….Berries are low in calories (about 50 calories for 1/2 cup) yet rich in many vitamins and minerals: Vitamin C, manganese, Vitamin K1, copper, and folate.That’s why they are one of our favorite superfoods, and a key ingredient in our delicious, daily Good Clean Smoothies!

Good Mood Recipe: Berry Beautiful Smoothie Bowl

2. Dark Chocolate

Finally! Science backs up what we already knew….chocolate does make you happy! Dark chocolate, in its purest form, (cacao) contains antioxidants, and several compounds that work with your brain’s chemistry to promote feeling good. One of these magical compounds, phenylethylamine, is the chemical that produces the euphoric feeling of “falling in love”, triggers the release of endorphins and increases both dopamine and serotonin activity in the brain! Of course, when it comes to chocolate - quality matters! The higher the cacao content, the more nutritious the chocolate, and the more beneficial the effects..

Good Mood Recipe: Cherry Chocolate Smoothie

3. Green Tea

On a bad day, sipping a warm cup of tea can be just the thing to soothe your senses, calm your nerves and brighten your mood. How can a simple cup of tea accomplish so much? According to research it's thanks to super high levels of antioxidants and the compound l-theanine, which can affect everything from your sleep, stress, focus, and brain health to your immune system. L-theanine is also know to improve mood and reduce anxiety by boosting serotonin, dopamine, and GABA - all three critical neurotransmitters that naturally improve mood and brain health. Plus, we find comfort in the ritual of brewing the perfect cup of tea, inhaling the aroma, and taking a minute to relax, meditate and find our center again.

Good Mood Recipe: Matcha Latte

4. Leafy Greens

Not to be dramatic, but we believe that eating leafy greens is the most profound way to transform your health. and vitality. And we aren’t talking about a small side salad - the real magic happens at about 3 to 5 cups vibrant greens every single day. Kale is our personal favorite, but spinach, arugula, collards, watercress, micro greens and chard are also great sources of fiber, folate, magnesium, chlorophyl and vitamins C and A. If you’re not a fan of salads, add greens to soups, stews, stir fries and smoothies, or turn them into a pesto. We also love adding a small serving of seaweed (the “leafy green of the sea”) to our plates as a source of iodine, fiber, zinc and additional phytonutrients.

Good Mood Recipe: The BEST Green Smoothie and Roasted Kale Chips

5. Fermented Foods

We have been talking a lot lately about the health benefits of fermented foods like yogurt, kimichi, kombucha, miso and sauerkraut. The live probiotics in these foods help to promote a healthy gut microbiome - which affects EVERYTHING about your health and well being, including better moods, less anxiety, and reduced risk of depression. 90% of your bodies serotonin is produced in the gut - so a healthy gut is non-negotiable when it comes to mood management. The science of fermentation runs deep but in short: the fermentation process allows live bacteria to thrive in foods that are then able to convert sugars into alcohol and acids. During this process, naturally occurring probiotics are created. When you ingest these food, the live microorganisms support the growth of healthy bacteria in your gut which can support serotonin production. Happy gut = happy mood. Enjoy fermented foods daily, and take a high quality probiotic supplement if you feel you aren’t getting enough.

Good Mood Recipe: Homemade Kimchi

6. Nuts & Seeds

Pass the walnuts, please! Nuts and seeds such as walnuts, chia, flax, and hemp seeds are all great plant based sources of omega-3 fatty acids. These fats are known to reduce symptoms of depression, and studies have shown that they can also help support those who suffer from anxiety. In addition to healthy fats, nuts and seeds are also high in plant-based proteins, and fiber. Additionally, they provide tryptophan, an amino acid responsible for producing mood-boosting serotonin (win!). Excellent sources include almonds, peanuts, cashews, and walnuts, as well as super seeds: pumpkin, sesame, and sunflower. Lastly, certain nuts and seeds such as Brazil and pine nuts, are good sources of zinc and selenium - which can be tough-to-come-by nutrients. Deficiency in these minerals, which are important for brain function, is associated with higher rates of depression. You can see why we are nuts for nuts! Popping these powerhouses is not to be underrated.  

Good Mood Recipe: Seedy Tahini Squares

7. Salmon

Cold water fish like wild salmon, are among the natural world's best sources of long-chain omega-3 fatty acids that are essential for brain health. Seafood is also a good source of vitamin B12, selenium, iron, zinc and protein. If you like to consume fish, but don’t love to prepare it, we highly recommend this Non-GMO wild pink salmon from Thrive Market, super easy to toss on top of a salad in a pinch!

If you don’t eat fish, chia seeds, flax seeds and sea vegetables are also good sources of omega-3s.

Good Mood Recipe: LC’s Baked Salmon With Parmesan Herb Crust

8. Mushrooms

We love medicinal mushrooms, aka functional or adaptogenic mushrooms (not the trippy kind) for so many reasons - and mood management is one of them. Medicinal mushrooms are now widely available, in powder form, as a therapeutic food supplement that can benefit your whole being. Some benefits of medicinal mushrooms include:

• Immune support + gut healing

• Hormonal regulation

• Nourishment for the adrenal glands

• Improvement in cognitive function including memory and concentration

• Increasing performance and endurance

• Anti-aging effects

• Calming the mind and reducing anxiety

One of the key components in our signature Calming Coco is reishi. Reishi has a powerful capability to calm the mind and spirit. It soothes the nervous system and has anti-inflammatory effects, which can aid in mood support and help ease feeling of anxiety. Now available as an optional “add-on” along with our Magical Morning Matcha!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

Super easy and no mayo required to make our vegan-ized version of the classic broccoli salad. Perfect for summer time picnics, potlucks or a backyard BBQ.

This Vegan Broccoli Salad takes only a few minutes to make and is a crowd pleaser!

Picnic Perfect Broccoli Salad

Ingredients
For the dressing:

• 3/4 cup raw cashews, soaked

• 1/4 cup water

• 2 tbsp maple syrup

• 2 tbsp apple cider vinegar

• 1/4 tsp minced garlic

• 1/2 tsp sea salt

• Freshly ground black pepper
  

For the salad:

• 2 large broccoli crowns, cut into florets

• 1 1/2 cups red grapes, halved

• 1/3 cup toasted almond, thinly sliced

• 1/4 cup diced red onion

• 1/3 cup dried cranberries or raisins

Instructions

1. Place cashews in a bowl. Cover with water and soak for 10 minutes in hot water.

2. Lightly toast the almond slivers in a saute pan over medium high heat. (be careful not to burn.) Set aside to cool

3. Drain cashews. Add to a high powered blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.

4. Place broccoli, grapes, almonds, red onion, and dried cranberries or raisins in a large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste.

5. Refrigerate until chilled.

If you love this recipe, you might also like our Fennel, Apple and Arugula Salad

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

At Tuesday Foods - we are salad lovers through and through, and that includes fruit salad. This colorful fruit salad is so refreshing. We love making it ahead of time to snack on during the week, and you can pretty much guarantee we will be bringing this to your potluck if invited!

We love that fruit salads are so healthy and easy to put together — all you have to do is chop the fruit and mix! Plus, the possibilities are endless. Whatever fresh fruit you have on hand will work.

Summer Fruit Salad

Ingredients

• 1 pint of strawberries, hulled and quartered

• 1 medium apple, cored and chopped

• 1-2 kiwi fruit, peeled and sliced

• 1 banana sliced

• 1/2 cup blueberries

• 1/4 cup freshly squeezed orange juice

• 1-2 teaspoons 100% pure maple syrup

• 1 -2 Tablespoons fresh mint, finely chopped
  

Instructions:

Just before serving combine all the fruit into a large bowl and gently mix. Top with orange juice, maple syrup and fresh mint. Gently stir to combine and serve.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

Breakfast, snack, lunch, or dinner, sometimes a hearty piece of toast just hits the spot!

Avocado toast has been a popular trend for a while now - but there’s no need to stop there. The great thing about toast is it’s fast, easy and there are infinite topping possibilities.

Let’s talk about the bread for a minute: You want something that’s healthy (like wholegrain) and hearty enough to hold the mountain of toppings you’re about to throw at it. Here are some of our favorite breads to use for toasting:

• Whole grain bread with lots of seeds - we love the Seduction Loaf from the Whole Foods Bakery

• Sourdough bread - tastes amazing when toasted and piled with toppings.

• If you’re going pre-sliced - we love Dave’s Killer Bread

• For gluten-free -

Here are a few of our favorite Gourmet Protein Toast combinations:

Berry Breakfast Toast

Ingredients:

• 1 slice whole wheat bread

• 1/4 cup cottage cheese

• 1/4 cup blueberries

• 1 tablespoon toasted sesame seeds

• drizzle of honey (optional)
  

Top toasted bread with cottage cheese, blueberries, and pepitas. Drizzle with honey. Serve immediately.

Mediterranean Toast

Ingredients:

• 1 slice whole grain bread

• 1/4 cup plain hummus

• 1 tablespoon crumbled feta

• Sliced cucumber

• Sliced tomatoes

• Fresh parsley or mint

• Olive oil + sea salt
  

Top toasted bread with smear of hummus, sliced cucumber and tomatoes. Garnish with crumbled feta, fresh herbs, and a drizzle of olive oil and salt.

Supercharged Avocado Toast

Ingredients:

• 1 slice whole grain bread (sourdough also works well here)

• 1/2 avocado, sliced

• 2 eggs, scrambled (skip the eggs for a vegan version)

• 2 tablespoons saurkraut

• salt + pepper to taste

• toasted pepitas

Top the toasted bread with avocado slices, using a fork to gently mash. Add the scrambled egg and season with salt + pepper. Next, ass a layer of saurkraut and a sprinkle of toasted pepitas.

Peanut Butter Toast

Ingredients:

• 1 slice whole grain bread

• 1-2 Tablespoons peanut butter

• 1/4 banana, sliced

• sprinkle of crushed peanuts

• sprinkle of hemp seeds

• drizzle of honey (optional)

Top toasted bread with peanut butter and sliced bananas. Sprinkle with crushed peanuts, hemp seeds and a drizzle of honey.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

This Honey Nice Cream Recipe is an easy frozen treat made with only a few ingredients: frozen bananas, honey, tahini and nut milk. No ice cream maker needed!

To prepare, you’ll need frozen bananas pieces - frozen without the peel. Place them in a food processor and blend until they are a smooth consistency. Then add the tahini, honey and nut milk to the bananas and pulse until it’s all well combined into a creamy texture.

And voila! Your home made Honey Nice Cream is ready to enjoy. We love it served with a sprinkle of bee pollen or toasted sesame seeds and a drizzle of honey. It’s the perfect treat to beat the heat!

Honey Nice Cream

Ingredients:

• 1 frozen banana, cut into 1/2 inch chunks

• 1 tablespoon tahini

• 1 heaping teaspoon raw unfiltered honey

• 1 pinch pink Himilayan sea salt

• 1/4 cup almond, oat or coconut milk (add slowly to desired nice cream texture
  

Instructions:

1. Chop you frozen banana and add to a Food Processor or Mini Prep (small batches work best!)

2. Add all remaining ingredients and processes until smooth, scraping down the sides as needed and adding more nut milk in tiny increment to get the perfect “soft serve” like texture.

3. Optional: Top with bee pollen and or toasted sesame seeds, an additional drizzle of honey and a sprinkle of sea salt. Divide between 2 small bowls and enjoy.

If you love this recipe, you might also like:

“Nice Cream” In 4 Flavors

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

Our Favorite Spring into Summer Slaw: Three Ways!

Cabbage can get a bad wrap, but this notably nutritious, low-cal, cruciferous powerhouse is not to be overlooked. Loaded with vitamins and minerals and packed with plant powered nutrients, and for this slaw you can simply prepare - pop in the fridge until ready to serve - and then finish in whatever direction tempts your taste buds. This is sure to become a summer staple… seriously addictive!

Perfect for these early summer days filled with family packed picnics and barbecues - this slaw is light, refreshing, and a crowd pleaser for sure…

For each variety, start with:

1 head red bag, shredded (we use a 2mm blade on the food processor!

1 head green cabbage, shredded 

8 medium carrots, shredded

Toss with our famous slightly spiced slaw dressing*:

Then top with…

Mexican Style:

add diced or slivered red pepper, diced jalapeño, cubes of avocado, cilantro, scallion and pepitas. (toasted pumpkin seeds)

Sweet and Savory:

add apple, celery, mint, scallion, sesame seeds and currants

Superfood Style:

add chiffonade chpped kale, blueberries, scallion, mint, hemp hearts and goji berries

*How to made the slightly spicy slaw dressing

• 1 cups cashew or almond yogurt

• 2.5 tablespoons maple syrup

• 0.5 cup apple cider vinegar

• 1 tbsp jalapeno hot sauce (or skip if you don’t like spicy)

• sea salt to taste

• black pepper to taste

Did you make this recipe?

Please let us know how it turned out!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

What is Beegan {and why you might want to BEE one…}

According to the urban dictionary, “a beegan is someone who eschews all animal products from their diet, with the exception of insect products, most notably, honey. There's actually a whole website dedicated to the philosophy stating that the movement was started to promote beekeepers.”

Of course we are fans of the beekeepers so we dove in deep… follow us down the hive here:

Why bees are important:

Honeybees play a pivotal role in our nation’s food production, contributing an estimated $15 billion to the U.S. economy each year by pollinating 90(+) crops. It is estimated that at least a third of the food we consume each and every day, relies on pollination, mostly by bees. In short, our ecosystems would crumble without these beautiful buzzing bees.

Tragically, honey bees are disappearing globally at an alarming rate due to pesticides, parasites, disease and loss of their beloved habitats.

The presence of bees actually gives us a glimpse into the health or dis-ease of a given environment. When the bees are not in balance, neither are their surroundings - and on the contrary - healthy bees are a sign of a well functioning ecosystem.

Celebrity Beekeepers:

Many celebrities are hopping on this conservation train and diving into the hive. What’s with all the buzz?

Scarlett Johansen, Morgan Freemen, Michele Obama and Leo Dicaprio (to name just a few) are supporting bees in their backyards and adding to these conservation efforts.

Health Benefits of Honey:

It’s important to note that honey is still sugar - and while the insulin spiking effects might be slower and lower than sweet alternatives, it is sugar and should be used and enjoyed in sweet moderation…

Also. there is a huge difference between raw, unpasteurized, pure local honey and what you usually find on the grocery store shelves.

Raw honey is simply strained before it reaches the consumer - in essence, exactly what Winnie the Poo would dip his finger into in the hive - the real deal if you would. In this pure, unrefined form, which means it the honey retains a multitude of nutrients and antioxidants (gifts from the gods!) which are naturally occurring.

Conversely, conventional honey is most often heated during the pasteurization process and may undergo a variety of other methods during manufacture, which will remove the pollen and lessen its powerful potency. Some manufacturers even add corn syrup to aid in the retaining the smooth viscosity - (no thank you!)

But back to the Raw stuff (a.k.a. the bee’s knees…)

This is the medicine, the super food, the nectar of the gods. From beekeeper’s naturals: Long before the days of drug stores, early civilizations looked to the hives to find their wellness for everything from natural energy boosting, stopping a scratchy throat, bulletproofing immunity, aiding allergies, boosting memory and supporting the brain. 

Honey naturally offers:

• antibacterial action

• wound-healing effects

• dietary antioxidants

• anti-inflammatory effectsI

Honey is also:

• full of antioxidants

• a natural source of nutrition

• helpful in healing wounds

• a phytonutrient powerhouse

• supportive of gut health and digestion

• boosting brain benefits

• useful to soothe a sore throat or mild cough

  Pretty impressive, right!? And don’t even get us started on pollen and propolis. Here's what the research says about bee pollen benefits: (just to name a few…)

• relives inflammation

• boosts liver health

• strengthens the immune system

• natures dietary supplement

• powerful antioxidant

• eases symptoms of menopause

• can help reduce stress

• speeds the healing process.

From the national library of medicine: “An overview of honey, propolis, and royal jelly and their biological potentials was highlighted. The potential health benefits of honey, such as microbial inhibition, wound healing, and its effects on other diseases, are described. Propolis has been reported to have various health benefits related to gastrointestinal disorders, allergies, and gynecological, oral, and dermatological problems. Royal jelly is well known for its protective effects on reproductive health, neurodegenerative disorders, wound healing, and aging.”

My family and i have been enjoying the medicinal benefits of honey based products for years. The brand we have learned to love and trust the most is Beekeeper’s Naturals. We found their propolis throat spray on Thrive Market a few years back and our throats, immune systems (and sweet tooth’s!) have been thanking us ever since. (My 9 year old uses the propolis spray to sweeten her yogurt! )

Their founder is impressive. Driven by a chronic condition and a personal healing journey, Carly Stein found long sought after healing in powerful propolis while studying abroad. She was determined to bring this natural medicine into mainstream American and is now “on a mission to improve the health of both humans and bees. Beekeeper’s Naturals products harnesses the power of the hive to improve energy, mental clarity, scratchy throats, and more. Meanwhile, their sustainable harvesting and environmental initiatives provide pollinators with an equal dose of TLC.”

We learned SO much by tuning into this podcast with Carly and super food forager Darin Olien on The Darin Olien Show

why we should be advocating for the bees

〰️

why we should be advocating for the bees 〰️

Recipe Share:

BEE NICE (NICE CREAM)

Wait but first, what is nice cream!? From thekitchn.com… “Banana-based ice cream may be the original nice cream, but the term has come to represent any fruit-based, vegan, dairy-free treat free from artificial flavors, colors, preservatives, and added sugar.”

Ok, now onto the good stuff:

Bee Nice Ingredients:

• 1 frozen banana, cut into 1/2 inch chunks

• 1 tablespoon tahini

• 1 heaping teaspoon raw unfiltered honey

• 1 pinch pink Himilayan sea salt

• 1/4 cup almond, oat or coconut milk (add slowly to desired nice cream texture

Method:

(we love to use a mini prep for the best textured nice cream, however a food processor or high speed blender works well here too.)

1. chop you frozen banana and add it to your mini prep (small batches work best!)

2. add all remaining ingredients and processes until smooth, scraping down the sides as needed and adding more nut milk in tiny increment to get the perfect “soft serve” like texture.

3. optional: top with bee pollen and or toasted sesame seeds, an additional drizzle of honey and a sprinkle of sea salt. divide between 2 small bowls and enjoy the buzzz……

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

This simple, healthy dip is a combination of two of our favorite cuisines: Middle Eastern and Italian. Hummus is a traditional Middle Eastern food made with cooked chickpeas, tahini, lemon juice, and garlic that are mashed into a dip or spread. Plus basil, olive oil and garlic - the quintessential flavors of Italy.

We love this Pesto Hummus served so many ways….

As a dip or spread: Dip with warm pita, crackers, veggie crudite, or whatever your favorite dipper may be!

For a pasta dish: This hummus is wonderful as a light and healthy pasta sauce. It is so creamy and rich and perfect to toss with a gluten free fussili pasta

As an addition to your charcuterie board: A nice twist to your traditional hummus recipe that will compliment a fun to serve charcuterie board. Perfect for date night or a light meal shared with friends

In your wraps and sandwiches: Use as a spread on a crusty piece of bread, sandwich or pita with avocado slices, arugula and sliced cucumbers and tomatoes.

Creamy Pesto Hummus

Ingredients

• 1 can chickpeas

• 1/3 cup pine nuts

• 1 1/2 cup fresh basil (loosely packed)

• juice of 1 lemon

• 1 clove garlic, finely minced

• 2 tbsp smooth tahini (we like 365 brand)

• 2 tbsp olive oil

• 2-3 tbsp cold water

• 1/4 cup Nutritional Yeast

• 1/2 tsp Salt

• Optional garnishes: olive oil, pesto, kale chips, toasted pine nuts, parmesan

Instructions:

1.Gather your ingredients and a high speed blender or food processor.

2. Add all of the ingredients into your blender and blend until completely smooth.

3. Add more salt as needed to taste.

4. Enjoy as a dip, spread, or use it as a pasta sauce. Enjoy with garnishes!

So Many Hummus Recipes…..

Golden Glow Hummus

Curried Red Lentil Hummus

Classic Hummus

Chef prepared, nutritionist approved, healthy meals made easy.…

From our kitchen to yours!

WHAT IS THIS mysterious FRUIT!?

Pitaya, also known as Dragon Fruit or Strawberry Pear, has a faint, sweet taste… something like a mix between a kiwi and a pear. Some varieties of Pitaya have white flesh, or pulp, on the inside but those with red flesh are richer in nutrients and flavor. We prefer to look for these! And they are readily available in the freezer section at most natural foods stores

Pitaya is a super fruit indigenous to Central and South America but is now harvested all around the globe. It grows on a cactus in tropical climates and is now readily available in multiple forms… fresh, frozen or even powdered.

How to Eat a Pitaya:

1. Wash and dry your pitaya and cut it in half lengthwise.

2. Peel the pitaya or use a spoon to scoop out the flesh (much like an avocado) you can also use a melon baller which provides a beautiful presentation.

3. Cut into slices or cubes

4. Pairs well with other tropical fruit and or with a squeeze of lime.

Pitaya is a great source of energy and the perfect base to a smoothie bowl It’s low calorie, fat free, and provides a variety of vitamins and minerals. Pitaya is packed with pre-biotics which support gut health, and some people find that the fruit can have a laxative effect (perhaps start slow!)

Packed with fiber, pitaya contains 7 grams in a single one cup serving! Other nutrients worth noting:

• Carotenoids (may reduce cancer risk).

• Lycopene (may improve heart health and reduce cancer risk).

• Magnesium (important for cell function, and dragon fruit provides 18% of the recommended daily amount).

• Iron (important for healthy blood and energy, and dragon fruit contains 8% of the recommended daily intake).

• Vitamin C (helps your body absorb the iron and boosts immune system health).

RECIPES:

Pink Pitaya Berry Smoothie Bowl (like a pb + j, but so much better…)

Don’t be fooled by the vibrant magenta color… the flavor is quite mild and for this reason we pair our pitaya with other flavorful ingredients to enhance it’s wonderful subtleness…

Ingredients

• Frozen pitaya smoothie pack (we love Pitaya Foods brand)

• 1 frozen banana, sliced

• 1 cup frozen sweet dark cherries (or frozen raspberries work well too)

• 2 T vanilla protein powder (we love k’chava)

• 1 cup coconut water or nut milk of your choice

Toppings:

• 3-4 sliced strawberries (or try freeze dried, we love the crunch!)

• 1 tablespoon of peanut butter: drizzle or dollop on top

• 1/4 sliced additional banana

• other optional toppings we love: cacao nibs, coconut flakes, hemp seeds.

Instructions:

1. Add cherries or raspberries, frozen pitaya (cut into pieces), frozen banana, and protein powder to your high speed blender.

2. Add coconut water and blend ingredients until smooth, slowly adding more liquid to desired consistency (we try to keep ours thick! you will need to stop and scrape blender a few times)

3. Once blended, pour into your favorite beautiful bowl and top with sliced strawberry, peanut butter and your other chosen garnishes.

4. Step out into the sun and enjoy!

Pink Pitaya Lemonade:

• 1/2 pink pitaya smoothie pack, crushed or cut into small cubes

• 2 oz fresh squeezed lemon juice

• 2 T maple syrup or agave nectar

• 4oz Sparkling Water

• (optional addition: 2 oz tequila!)

  Combine all ingredients in a beautiful glass with crushed ice and garnish with:

• fresh mint, sliced lemon, or edible flower!

• cheers!

Chef prepared, nutritionist approved, healthy meals made easy.…

From our kitchen to yours!

image at davies design group

Tasting Tuesdays…

A blog series with writer and foodie, Ali Kennedy:

Tuesday Foods Blog Series

Day 3. A Perfect Medley: Food, Friends & Family

By Ali Kennedy

Unfortunately life doesn’t always come with a cherry on top. Sometimes it can be the real pits. Especially when cancer and a dear friend are involved. When I’m feeling most helpless, feeding my friends and family is one of the few actionable ways I know how to help. I suspect the practice soothes my soul as much as it does those I care about. It’s my instinct and default. Tuesday Foods gave me an amazing reason to get everyone together on a Friday night for a true feast.

The Crew

• 3 bad ass families who love being together

• 4 rowdy teens/tweens plus one adorable pipsqueak

• 6 seriously middle age adults

• 4 mischievous dogs

The Feast

As I’ve mentioned before, Tuesday Foods is nothing short of abundant. When I ordered Tuesday Foods for the week, I never imagined I would literally have enough food to feed not only my family, but my extended “chosen” family with ease. And that’s exactly what I was able to do and with a hell of a lot of pride and abundance. What was on the menu?

• Good Clean Signature Salad with Slightly Sweet Tahini Dressing

• Spring Green Buddha Bowl with Fresh Asparagus, Roasted Sprouts and Savory Miso Dressing

We were all literally gaga over both. Let me start with the signature salad… 

YEEHAW! This baby is scrum-diddly-licious! I mean seriously, who can conjure a palate pleaser like this? Not many. I’m talkin’ crunchy veggies sized just right, light and fluffy quinoa, smooth and creamy tahini and a sunflower seed currant topper. To sweeten the deal even more, this salad is not only beautiful with its rainbow of colors, but vitamin packed. 

With every bite I wanted more, simply because it’s that darn good, both the tastes and the textures. I see why it’s a Tuesday Foods signature dish… it’s basically perfection. 

Now do(‘nt) get me started on the Spring Green Buddha Bowl. Damn she’s one unexpectedly delicious surprise. I think we all felt that way. Who seriously knew that brussel sprouts, fresh asparagus, green cabbage, cucumber, Japanese sweet potatoes, jasmine rice, scallions and edamame were a thing? Topped with a tangy miso dressing and Calgon, take me away! 

The ingredients were so unbelievably fresh. The greens so green and vibrant, the asparagus bright and bursting with flavor, the rice soft and just right for soaking up some of the creamy miso. 

For serving, we decided to go the lightly heated route since it was dinner after all. I did however try the Spring Green Buddha Bowl unheated first and I’m here to say this dish delivers either way—warm or cool. IMHO, I’d go non-heated for a kick-ass lunch and heated for a savory dinner. Regardless, I’m glad some genius in the Tuesday Foods kitchen thought to put these ingredients together because “♫ baby it’s worth it ♫”. 

Thank you Tuesday Foods! Your food was the centerpiece of a special evening shared with special friends and family. 

• The Tuesday Foodie

{Still curious? use code GODDESS for $22 off of your next order!}

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

We always say that cooking beautiful food is one of the greatest gifts you can give to someone you love. There’s no better way to show a person how much they mean to you than preparing them a delicious meal, made with love.

For Mother’s Day, we've picked some of our favorite recipes for a delicious brunch menu. We love serving light, refreshing recipes for Mother’s Day. And with any brunch menu, we always make sure there are a variety of flavors and textures……You want to make sure you have something for everyone!

This recipe round-up contains easy recipes and ideas for an epic brunch spread - from baked goods, cool and refreshing starters, spring salads, savory bites and sweet treats.

Start with this lovely Spinach and Feta Frittata as a main dish, and fill in the rest of your menu with some of our favorite recipes from the blog, linked below.

Happy Mother’s Day to all of the sweet mamas in our Tuesday Tribe. We love and appreciate you!

Spinach And Feta Frittata

A Frittata is one of my favorite brunch items to make at home. It’s healthy, easy and versatile. To serve, top individual slices with mircro greens and sliced avocado, or a dollop of pesto. This dish is the perfect main course for your Mother’s Day Brunch. For a weeknight dinner - I like to serve a frittata with a simple green salad.

Ingredients

• 6 or 8 eggs (for a 10 or 12 inch cast iron skillet)

• 6 scallions, chopped

• 1 cup chopped spinach or more (2 cups broccoli also works well here)

• 1/4 cup crumbled feta cheese (we like violife vegan feta)

• 1/4 cup unsweetened almond milk, or any milk or cream

• 2 garlic cloves, minced

• 1/2 teaspoon sea salt, more for sprinkling

• Dash of smoked paprika

• Freshly ground black pepper

• Extra-virgin olive oil
  

Instructions

1. Preheat the oven to 400°F.

2. Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside.

3. Heat some olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, spinach, and a pinch of salt and pepper and cook, stirring occasionally, until the spinach is tender but still bright green, 1-2 minutes. (6 minutes for broccoli)

4. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute.

5. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve micro greens, sliced avocado or pesto.

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Refreshing Starters

Add a healthy dose of vitamins and minerals to your brunch spread and a sweet and delicious way to start the day. Some of our favorites are Chia Pudding, Fruit Salad, a delicious Smoothie Bowl topped with fresh fruit, granola, and coconut flakes, Avocado Toast or a simple but satisfying Smoothie. These recipes are all healthy and super easy to make.

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Comfort Foods

Mother's Day brunch is all about the the comfort foods! We're talking about pancakes, waffles, crepes and french toast - they are comforting fan favorites, drizzled with a touch of sweetness. Try our super healthy Chocolate Chip Protein Pancakes, or Holiday French Toast topped with a an overload of fresh berries and drizzled with maple syrup on top.

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Spring Salads

It’s always nice to have a refreshing side salad as a brunch option, plus it will add some color and life to the table and balance the menu. Some of our favorites are Jayne’s Shakti Salad, our Quinoa Taboulleh and Super Foods Salad with Pomegranate Vinaigrette, or light and fresh Spring Pesto Pasta Salad - Each one is light, refreshing, colorful, and extremely good for you.

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Baked Goods and Sweet Treats

Baking is an expression of love and appreciation! Whether you are showing that to your mom on Mother’s Day in the form of Apple Pecan Coffee Cake, Good Clean Banana Bread with chocolate chips, our favorite Brownies, or healthy Zucchini Muffins.........freshly baked goods is where it’s at!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

Tasting Tuesdays…

A blog series with writer and foodie, Ali Kennedy:

Day 2. Of Gods & Goddesses

By Ali Kennedy

Holy moly, I think I may have died and gone to heaven (on earth). That’s where Tuesday Food’s Tikka Masala takes me… to a faraway place where aromatic spices like coriander, garam masala and paprika rule. Enchanting the senses and captivating the imagination. 

This dish is a veritable orgasim for the taste buds. Exquisitely roasted cauliflower, chickpeas and butternut squash accented by more spices than I can name. A perfectly balanced blend of sweet and savory, exotic yet familiar flavors, topped with a cool and tangy tzatziki that truly titillates.

Tuesday Food’s Tikka Masala is one of my very favorite dishes and I don’t say that lightly. It’s that special AND delicious. The genius who concocted this masterpiece gets the head seat at my table any day. And by that I really mean the head chef in my kitchen hopefully every day… while I hold down the table 😉.

A quick aside—did you know that tikka masala isn’t actually a dish that originated from India? Me either, who’d have thunk’d it?! It was certainly inspired by India’s famed butter chicken, but as near as anyone can tell, tikka masala was actually born out of the UK and is an excellent example of fusion cuisine.

Getting back on track… 

Where Tuesday Food’s Tikka Masala is my food god, their cauliflower soup is my food goddess. She’s silky and smooth, rich and creamy. Topped with spiced roasted chickpeas, she’s downright irresistible—hence why they call it “Golden Goddess Soup”. The name comes as much from its rich “golden” color—thank you turmeric for your brilliant showmanship—as it does its show stopping flavor. Bottomline, she’s a runway hit!

I’m happy to report that my food-dar seems to be pretty spot on. My sentiments about Tuesday Foods’ Tikka Masala and Golden Goddess Soup were universally shared by my family and friends. Pretty much everyone thought I was the bomb.com for serving such ass-kicking, plant based food. Even the devout meat lovers among us admitted that Tuesday Foods is really damn good at what they do. Not to mention, I spied them eagerly coming back for seconds…

• The Tuesday Foodie

{Still curious? use code GODDESS for $22 off of your next order!}

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

The Best Five Minute Meal!

The Buddha Bowl… also known as grain bowls, hippie bowls, nourish bowls, macro bowls- are a staple in our Tuesday Foods Kitchen and in our homes. They make the most satisfying and flavorful meals and are filled with vibrant, healthy ingredients.  A Buddha bowl is basically a one-bowl meal (usually vegetarian or vegan) that includes whole grains, fresh and roasted veggies, plant protein, lots of greens and the most important part - a delicious dressing.

These “bowl meals” are super popular, especially in the plant-based space, because it’s one of the quickest ways to turn leftover, inexpensive ingredients into a super satisfying meal. A great Buddha bowl should be balanced, and contain a contrasts in color, texture and flavor. You’ll want enough protein and fiber to keep you feeling full, and always a fresh sprinkle of herbs to satisfy your senses. Ready to make your Buddha bowl? We’ll walk you through a few simple steps, and you will have a plant powered meal ready in minutes!

Ingredients We Love:

• Greens: dark leafy’s like spinach or kale, hydrating like arugula or romaine

• Roasted Veggies: like carrots, butternut, potatoes, broccoli, cauliflower or brussels

• Fresh Veggies: like shredded purple cabbage, cucumber, raw carrots or beets, radish, peppers, tomatoes

• Plant Protein: like chickpeas, beans, tofu, tempeh or edamame, nuts and seeds

• Grains: like quinoa (actually a seed!), rice, bulgur, barley, millet

• Healthy fats: avocado, nuts and seeds

• Special sauce or dressing (the sky is the limit) 

Want to make a Buddha Bowl?

This recipe is super fresh and delicious. The quinoa, veggies and dressing can be made or prepped in advance and stored in separate containers in the refrigerator- that’s how this one comes together in five minutes or less.

Peanut Broccoli Buddha Bowl

Ingredients (makes 4 bowls)

Quinoa and Veggies:

• 1 cup quinoa (short-grain brown rice also works here)

• 1 cup shredded red cabbage

• 1 cup chopped kale (ribs removed) or chopped romaine lettuce

• 1 cup roasted broccoli

• 1 tablespoon coconut aminos (or soy sauce) for seasoning

• 2 Tablespoons crushed peanuts

• 1 tsp crushed red pepper

• 1 tablespoon chopped fresh cilantro, scallion or mint (or all 3)

• 1/2 cup shelled and salted edamame

• optional garnish; Cubed avocado, sriracha (if you like spice!)

Tuesday Foods Perfect Peanut Sauce:

• 1/2 cup peanut butter (we love Kirkland organic)

• 2 Tablespoons Tamari (or soy sauce)

• 2 Tablespoons Maple syrup

• 1 tablespoons chopped fresh ginger (optional)

• 1/4 to 1/2 tsp red pepper flakes (depending on desired spice level)

• 2 tablespoons lime juice

• 1/4 water to thin (add slowly to desired consistency)

• 1/2 teaspoon salt, more to taste

Instructions:

First, make the perfect peanut sauce:

In a food processor or blender combine all of the ingredients as listed. Bend until completely smooth. Taste, and add additional salt, citrus or maple to taste. Store in an airtight container in your fridge for up to one week.

Next, prep the other ingredients:

1. Make the quinoa (or rice) per package instructions and allow to cool.

2. Cut broccoli to bite size, drizzle with olive oil, sprinkle with salt and roast at 350 for about 20 minutes.

3. Shred the red cabbage or thinly slice by hand.

4. Chop your kale or romaine into bite sized pieces.

5. Chop your peanuts and herbs.

6. If adding additional protein (tofu or edamame, prepare these as well)

When you’re ready to serve, to each bowl add equal parts of quinoa, red cabbage, broccoli and romaine. Then top with crushed peanuts and sauce. Add on additional garnishes: avocado cubes, a sprinkle of fresh herbs, drizzle of sriracha etc. Serve and enjoy!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

This Vegan Margherita Pizza is so much fun to make! A crisp (pre-made!) pizza crust is topped with roasted garlic, tomatoes, homemade cashew mozzarella, a dash of sweet balsamic, and lots of fresh basil. This pizza comes together in a little over 30 minutes and makes for an easy and quick weeknight meal. We love how the freshness of the tomatoes, basil, and garlic complement the savory cashew mozzarella and the sweetness of the balsamic reduction.

We used a pre-made pizza dough from Whole Foods (we love the whole grain variety) to make this Margherita Pizza recipe even easier. But of course, you can also make your own pizza dough from scratch. Click here for a PIZZA DOUGH RECIPE that we love. The dough will need about an hour to rise, (and it’s worth the wait) but sometimes we just don’t have enough time, so it’s also nice to have a faster option.

Vegan Margherita Pizza With Cashew Cream

Ingredients

• 1 pound multigrain pizza dough, allow it sit at room temperature for 30 minutes before rolling (if you are looking for a prepared GF crust, we like this one!)

• 2/3 cup filtered water

• 1/2 cup raw cashews (If you are not using a high speed blender, soak cashews for 30 minutes in hot water to soften. drain before using.)

• 2 tablespoon nutritional yeast

• 1 tablespoon apple cider vinegar

• 1 teaspoon sea salt, plus more for seasoning

• 2 tablespoons olive oil

• 2 to 3 cloves garlic, minced (more or less to taste)

• 2 to 3 ripe tomatoes, thinly sliced (Roma tomatoes work well here)

Optional additions:

• fine chopped kale

• diced artichoke hearts

• diced peperoncini peppers

To finish:

• Balsamic Glaze to drizzle (we like Whole Foods 365 organic balsamic glaze)

• Handful fresh basil leaves, thinly sliced

• Handful fresh arugula (piled on top for a pizza salad!)

• Crushed red pepper flakes

• Sprinkle of nutritional yeast
  

Instructions:
Preheat oven to 400F. Line a round pizza pan with parchment paper.

Lightly dust a clean work surface with flour, and roll the pizza dough out into a 15-inch circle. Transfer to the lined pizza pan and bake for 7 minutes, or until the bottom is just beginning to set.

Prepare the cashew cream: In a high speed blender add filtered water, cashews, nutritional yeast, apple cider vinegar, and sea salt. Blend on high for 2 minutes, or until completely smooth. If your sauce feels too thin, add a bit more cashew. if too thick, add more water little by little desired consistency.

Brush the top of the par-baked pizza dough with the olive oil and sprinkle with the garlic. Spoon the cashew cream across the surface of the pizza. Top with the sliced tomatoes.

Return the pizza to the oven and bake for another 8 to 14 minutes, or until desired crispness is reached.

Remove from the oven and let cool slightly.Drizzle with the Balsamic Reduction and sprinkle with the fresh basil and additional toppings. If desired, season with sea salt and crushed red pepper flakes.

Serve, and enjoy the pizza party!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

Tasting Tuesdays…

A blog series with new client, writer and foodie, Ali Kennedy (and special guest Buster.)

Day 1. ABUNDANCE

By Ali Kennedy

Is it just me, or does everyone get giddy when a package appears at their front door? Especially when it’s gourmet food that someone else has lovingly and skillfully prepared. 

Giddy is EXACTLY how I felt the other day when I realized our dog Buster wasn’t barking at a passing four-legged imposter, but instead, a spunky young woman delivering culinary delights in a tote. 

That’s when I realized, it’s TUESDAY! The best day of the week. My Tuesday Foods order had arrived (cue happy dance). Thankfully, I’m a regular at OrangeTheory fitness because it took some serious muscle to get the bag from my porch to the kitchen. The tote was literally filled to the brim with an abundance of ready-made meals. 

I’m here to tell you, Tuesday Foods doesn’t mess around. They take two things very seriously: 1. Feeding people abundantly with knock-your-socks-off plant-based meals and 2. Being gentle on the planet. They do both with gusto.

I always relish unpacking Tuesday Foods, and I am happy to report that my husband Mike did NOT beat me to it (this time). He kindly thinks he’s doing me a favor, when in reality, he’s inadvertently swiping a little piece of my joy when he gets to it before me.

There’s something about all of the colorful jars bursting with fresh ingredients and yet-to-be-discovered flavors that sends me to my happy place. Each jar is perfectly layered with a rainbow of fresh foods and is as much an art form as it is delicious ready-made meals. Just the sight of it stimulates my senses, kicking my endorphins into blissful overdrive.  

The sheer abundance of Tuesday Foods’ deliveries truly amazes me. It’s a veritable feast with something for everyone. And they don’t cut corners on anything… quality, quantity, freshness, taste, you name it. Every Tuesday, after I’ve cleared off at least half a shelf in the fridge to display my fresh jars and snacks, the big question becomes what to try FIRST?! This is not a decision I take lightly. On the contrary. I put as much thought and strategy into it as I do any other important life decision 😉. 

That’s when it hits me: eat what everyone else in the house is going to want, but that there is a limited quantity of… (I call this survival of the fittest at the Kennedy compound in Boulder). 

Helloooooo Cherry Almond Vanilla Smoothie! A little blender action, a splash of almond milk and less than a minute later I’m sipping on what tastes like a chocolate-covered cherry. It’s rich, creamy and down right decadent, especially for three o’ clock in the afternoon. Don’t ask me how it tastes like chocolate—there was no evidence of chocolate in the ingredient list—but it does, and it was delicious! 

I chalk the “mystery” chocolate up-to another example of the sheer culinary magic that comes out of the Tuesday Foods kitchen week after week. Bottomline, sign me up for TF’s Cherry Almond Vanilla Smoothie any day…actually make that every day.

• The Tuesday Foodie

A little about me…
Hi! I’m Ali Kennedy, a self proclaimed foodie and lover of plant-based cuisine. While not a vegan persay, I’ve found that the complex flavors in good vegan dishes surpass just about anything else out there. I actively seek-out plant-based menus and recipes for this reason. Since I discovered Tuesday Foods, it’s been nothing short of a foodie love affair… 😍 😋

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

We all need more simple, tasty salads in our lives, and this arugula salad with pears fits that description to a “T”!

Arugula is one of our absolute favorite greens and the freshest of the spring season! Rich in vitamins like A, K, and folate, plus chlorophyll, fiber and even water, these leafy greens will help reduce inflammation while also hydrating and detoxifying your body.

The dressing that ties this whole beauty together is a light and tangy vinaigrette, blended with olive oil, lemon, white wine vinegar and a bit of of dijon.

This Arugula Salad comes together quickly, and it works for any meal situation: It’s one of those salads you you wlll want to put out when friends come over for dinner. Or, if you are like us - it's the perfect light and vibrant lunch to eat while sitting at our desks!

Arugula Salad With Pinenuts and Pears

Ingredients:

• 1 Box or bunch of arugula

• Juice of 1/2 lemon

• 2-3 tbsp. Olive oil

• Splash of vinegar (champagne, apple cider, white, whatever you like)

• Salt and pepper, to taste

• 1 tsp. dijon mustard

• 1 ripe pear, sliced

• a few tablespoons of pine nuts

• shaved parmesan (optional)
  

Instructions

1. Whisk together the olive oil, juice from the lemon, vinegar, mustard, salt and pepper in a bowl. Dip an arugula leaf in and taste so you can adjust the flavors to your liking. Once it's ready, pour the box of arugula into a serving bowl and toss well with the dressing. Note: Arugula is very hardy and benefits from a little extra time in the dressing - you can plate the salad after this step.

2. Pour the pine nuts in a pan and toast, stirring or shaking the pan pretty frequently so they don't burn. Once they have a little color, remove from the heat.

3. Slice the pear into bite-sized pieces or matchsticks. Top the greens with pear slices. pine nuts and shaved Parmesan if using.

Chef prepared, nutritionist approved, healthy meals made easy.…

From our kitchen to yours!

Healthy Chocolate Chip Protein Pancakes are the perfect morning treat or weekend brunch recipe. These pancakes are vegan, gluten free, high in protein and most importantly - Delicious!

Enjoy the chocolate and cinnamon flavor with a drizzle of maple syrup and a steamy cup of coffee.

Chocolate Chip Protein Pancakes

Ingredients

• 1 cup flour (we use Bob’s Red Mill 1:1 for gluten free)

• 1/4 cup vegan protein powder (we use K’achava )

• 1 tsp baking powder

• 1/4 tsp sea salt

• 1/8 tsp cinnamon

• 2 Tbsp maple syrup (plus more for serving)

• 1 tsp vanilla extract

• 1 cup water

• 1/2 cup chocolate chips
  

Instructions:
1. In a large bowl, whisk flour, protein powder, baking powder and salt + cinnamon together.
2. Then add maple syrup, vanilla extract and water. Mix until it is well combined and a thick (but pourable) consistency.
3. While the batter is resting, heat up a non-stick pan on medium heat. Use a cooking spray to lightly oil the pan. When the pan is hot, scoop 1/4 cup of batter at a time into the pan.
4. Flip the pancake after 2-3 minutes or until the edges begin to firm up. Cook for about 2-3 minutes on each side or until dry and golden. You may need to adjust the heat to a lower temperature after cooking a few pancakes.

5. Enjoy with toppings of your choice! We love serving with warm maple syrup and fresh berries

Chef prepared, nutritionist approved, healthy meals made easy.…

From our kitchen to yours!

At Tuesday Foods, we are always looking for ways to improve ourselves professionally and personally. It’s good for our work, and it’s good for our souls.

That said - we love listening to a great Podcast because they offer us the opportunity to learn something new, listen to a conversation with a fascinating person, or get inspired in work or life.

These are the 5 podcasts we come back to again and again because they always teach us something or leave us inspired to live life to the fullest.

And of course, we love discovering new ones - so please let us know your favorites!

1. The Knowledge Project - With Shane Parish

This podcast is the definition of “brain food” - full of rich content on finance, investing, entrepreneurship, science, parenting, economics, history, and more. Shane Parish is the host of these “long-form” conversations with the most brilliant minds in the world - featuring fascinating discussions and debate. We always LEARN something!

Our Favorite Episode: Diana Chapman - Trusting Your Instincts

2. Oprah’s Super Soul

Oprah is just the queen of all things inspiring- she has access to the most incredible teachers in wellness and spirituality and knows exactly how to pull out the gems that resonate with everyone. We always feel a little wiser after listening to her Super Soul Conversations.

Our Favorite Episodes: Brene Brown: Rising Strong and Elizabeth Gilbert: The Curiosity Driven Life

3. Rich Roll Podcast

Each week Rich delves deep into all things wellness with some of the brightest and most forward thinking, minds in health, fitness, nutrition, entrepreneurship & spirituality - All of our favorite topics!

Our Favorite Episode: Mastering Mindset: A Deep Dive On Mental Toughness

4. The Daily - The New York Times

For staying up-to-date on the news, we gravitate towards The Daily’s deep-dive reporting on one important issue each day. We always walk away feeling more educated on current events - plus Michael Barbaro’s voice makes us feel calm even when the news is stressful.

5. Arm Chair Expert - Dax Shepherd

We love a good belly laugh - And we find ourselves cracking up during every episode! A gifted interviewer, Dax has an interesting and eclectic mix of guests ranging from celebrities to writers to researchers and his endless curiosity makes each episode thought-provoking (and so funny!).

Our Favorite Episodes: Live: Brene Brown and Esther Perel Returns

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Guess what, we might have beat our “Best Ever Veggie Burger” - with cauliflower and quinoa, sweet potatoes and and almond flour - you would never guess that these spiced and light beauties would pack such a terrific tasty punch.

The accompaniments are a must - but the buns are not. We adore these served on a crisp lettuce wrap, with a dollop of gucamole and a pile of colorful root veggie fries on the side And of course, at Tuesday Foods we always serve our burgers with a “Special Sauce” - and this Vegan Chipotle Ranch rocks!

Here’s how it goes down:

Spicy Cauliflower Sweet Potato Burgers

Ingredients:

• 1 head cauliflower, cut into small florets

• 1 1/2 pounds sweet potatoes peeled and cut into 1-inch pieces

• 1/2 cup cooked quinoa

• 2 Tablespoon olive oil, divided

• 2 teaspoons sea salt, divided

• 2 teaspoons ground cumin, divided

• 1/2 teaspoon cayenne pepper, divided (or more if you like spice!)

• 1/3 cup almond flour

• 1 egg (*flax or aquafaba egg for vegan)

• 2 teaspoons chili powder

• 2 tablespoon cilantro

• Zest of 1 lime

For the guacamole:

• 2 tablespoons lime juice

• 2 avocados mashed

• 2 tsp sea salt

Serving Suggestions:

• your favorite hamburger bun or Bibb Lettuce (If you prefer a lettuce wrap)

• guacamole or chipotle ranch dressing

• micro-greens, cilantro, scallions

• shredded cabbage

• jalapeno slices or Sriracha (if you like it spicy)
  

Instructions:

1. Preheat the oven to 425 degrees F.

2. On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1 teaspoon ground cumin, 1 teaspoon salt and 1/4 teaspoon cayenne. On a second parchment-lines sheet pan, toss the sweet potatoes with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon salt and 1/4 teaspoon cayenne. Transfer the pans to the oven and roast until the veggies are lightly browned and caramelized, about 30 minutes. (Keep the oven on)

3. Transfer half the sweet potatoes and all the cauliflower to a food processor and pulse until a coarse dough forms, with still a few chunks of cauli. Set aside in a large mixing bowl, along with the remaining sweet potatoes, quinoa, almond flour, egg (or vegan substitute), chili powder, cilantro and lime zest. Fold the mixture together until well-incorporated.

4. Form the mixture into 5 or 6 thick 3-inch patties and set aside on a plate. The mixture will be rather sticky. Refrigerate for 20 minutes uncovered, until the burger mixture is cool and firm.

5. Meanwhile, make the Guacamole: In a small mixing bowl, mash the avocado with the lime juice and a generous pinch of salt until coarsely combined.

6. Heat a cast iron skillet over a medium-high heat. Add a thin layer of olive oil. Add the veggie burgers (3 at a time) and cook until the top has set, and it is starting to become golden about 4 minutes. Flip the burgers and continue. These are going to feel very mushy at this stage, so if they’re misshapen after you add them to the pan, and/or after you flip, just use a silicon spatula to gently nudge the sides back into a round patty shape.

7. Transfer to a parchment lined baking sheet and bake in the oven for 10 to 15 minutes, or until firm and cooked through.

7. Top each bun or lettuce wrap with a burger, followed by a generous dollop of the guacamole, micro-greens, herbs or any toppings you enjoy. We love this served with a generous with cilantro and scallions and our “Special Sauce” - Vegan Chipotle Ranch, recipe below.

The Special Sauce {Vegan Chipotle Ranch}

Ingredients:

• 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)

• 2/3 cup unsweetened almond milk

• 2 tsp lemon juice

• 1 clove garlic, peeled

• 1/2 tsp sea salt (plus more to taste)

• 1 chipotle pepper in adobo sauce (reserve the sauce to adjust spice level)

• 1/4 tsp onion powder

• 1 tsp apple cider vinegar

• 1/2 tsp maple syrup, (more to taste)

• 2 Tbsp fresh minced dill (or 2 tsp dried)
  

Instructions:

1. Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this is to make a vegan buttermilk)

2. Drain and rinse cashews, then transfer to a blender and add almond "buttermilk," garlic, salt, pepper, onion powder, vinegar, maple syrup, and ground chipotle chile. Blend on high for 1-2 minutes or until very creamy and smooth, stopping to scrape down sides as needed. Chop dill by hand and add to blender at the end – pulse just enough to combine, but so you can still see green flecks.

3. Taste and adjust flavor as needed - adding more salt to taste, ground chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.

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This mini skillet brownie is easy to make and the perfect delicious chocolate dessert for two. Perfect for date night , Valentine’s Day or just because!

Brownies are notorious for being difficult to get just right. But we promise you...These are ridiculously good. Dense, nutty, with a crispy crust. No one will ever guess these are vegan and gluten-free.

This recipe is measured for a 5 inch “mini skillet” You can double the recipe for 2 minis, or 1, 10 inch skillet.

You can order one here: Mini Skillet

Skillet Brownie For Two {Vegan + Gluten-Free}

Ingredients

• 1/4 cup vegan butter melted (we use earth balance or myokos)

• 1/3 cup coconut sugar

• 2 Tablespoons oat milk (we love MALK brand)

• 1/2 Tablespoon ground flax

• 1 teaspoon vanilla extract

• 6 Tablespoons Bobs 1 :1 Gluten-Free Flour

• 2 Tablespoons cacao powder

• 1/2 teaspoon pink Himalayan salt

• 1/4 teaspoon baking powder

• 1/4 cup vegan chocolate chips (we love HU chunks)

• 1/4 cup chopped walnuts (optional)

Instructions:
1. Preheat the oven to 350F and lightly grease a mini cast iron skillet.

2. Begin by melting the vegan butter. Then place it into a mixing bowl and whisk in the maple sugar to dissolve. Next, add in the oat milk, ground flax, and vanilla and whisk together.

3. Add the dry ingredients to the mixing bowl including the gluten-free flour, cocoa powder, baking powder, and salt. Whisk together until a thick brownie batter forms. Then, add in the chocolate chips and walnuts and gently fold into the batter.

4. Now, add the brownie batter to the cast iron skillet and use a spatula to smooth. Place in the oven, and bake for 20-25 minutes until cooked on the outside and slightly undercooked from the center. Remove from the oven and let cool for 5 minutes to allow the middle to set.

5. Serve warm (right out of the pan!) Delicious with vanilla ice cream and or strawberries.

More Vegan Treats:

If you love these Skillet Brownies, try one of these delicious treats next!

Chocolate Tahini Bliss Bars

Banana Chocolate Chip Muffins

Zucchini Brownies

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