Good, now that I have your attention 🙂 Sucked in by the title.  These are probably  the healthiest chocolate chip cookies I’ve made.  Vegan.  Almond Flour.  Yumm!

Since becoming a groupie at the free community classes at Natural Grocers, I’m acquiring all sorts of new tricks up my sleeve. One of the most recent classes was baking with almond flour.  And how smart of Natural Grocers, come in for a free class, but must pick up “just a few things” before heading home.  Which is how I ended up with not one, but three bags of almond flour in my refrigerator. Hey, it was a better deal….

Following this recipe won me some extra points with my family 🙂

Vegan Chocolate Chip Cookies – www.detoxinista.com

They all gave two thumbs up!

Thanksgiving is not complete without deviled eggs. I absolutely love them and could eat an embarrassingly large amount.

This year I decided to branch out and try some fun flavors, thank you #40! Soy-Sirracha and curry are the  two recipes I found online.  My recent purchase of Vegenaise in chipolte and pesto flavors inspired the other two.  And my fun foodie friend suggested smoking my fifth batch since my husband was already smoking the turkey.

These are the recipes I used for the first two flavors.

Soy Siracha Deviled Eggs – www.nutmegnanny.com

Curry Deviled Eggs – www.communitytable.parade.com

I used my basic deviled egg recipe for the Vegenaise ones, just substituting the Vegenaise for mayonnaise and omitting the dry mustard.

I made the smoked ones traditional, but the smoke flavor gave them more depth. Smoking also changed their texture and made them somewhat chewy.  I put them in for 30 minutes at 280 degrees.

The best part was all of us trying the different flavors and deciding which ones we liked best.  The Soy-Siracha ones won! Plus they were the prettiest 🙂

Top left-Smoked. Top right- Soy Siracha.  Middle left- Pesto.  Bottom right- Curry. Bottom left-chipolte.

 

One afternoon I found myself pondering what to do with a Costco sized bag of mangos in the freezer.  I’m sure this happens to you too, right? 🙂 I was looking for something more interesting than just your typical smoothie, which is how I came upon this recipe.

Mango Chia Pudding – www.blissfulbasil.com

I used two cups of frozen mango and let them defrost in the refrigerator.  Based on the choices in the recipe, I used unsweetened almond milk and vanilla extract.

I was super pleased with how this turned out!  It was delicious and just hit the spot when you’re craving something sweet, but don’t want to feel too guilty about it.  And I just adored how it looks, the different layers and color contrast just makes me happy! 🙂

 

 

Having a jar of kimchi in the refrigerator and ordering an amazing bibimbap the other night at the Noodle Bowl (http://www.noodlebowleugene.com) led me to try to make this at home.  According to the website, bibimbap simply means “mixed rice with meat and assorted vegetables.”  It ended up being much more labor intensive than I envisioned, yet sometimes that’s how recipes are the first time you make them. Or maybe it was because I also decided this was somehow the perfect time to try to make ghee in my oven (that may be another blog post!) So, I will definitely make this again, especially since my family really enjoyed it.

Bibimbap – www.mykoreankitchen.com

I kept mine vegetarian and cooked venison to put in my family’s.  Which makes this a great example of basically cooking one meal, while still meeting all of our needs. Gotta keep those meat eaters happy.  🙂

I used carrots, shiitake mushrooms, sugar snap peas and spinach.  All so good and I’m just loving the different colored carrots!

 

The kimchi had such a great fizz when I opened it, gotta be good for the gut!
With the mandatory fried egg on top and drizzled with bibimbap sauce.