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Favorite Fried Rice

Posted on by biglittlebites

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Can you Make Fried Rice with Brown Rice?

Yes! In fact, I love making fried rice with brown rice instead of white. The texture, the hearty, slightly nutty flavor… and if it’s sprouted rice, even better! If you’ve been following Big Little Bites for a while, you probably already know why sprouted grains are SO much healthier and easier to digest than their common counterparts.

How to Make Healthier Fried Rice

Fried rice feels like an indulgent meal, am I right? Fried in plenty of butter with loads of umami flavor thanks to soy sauce and full of calories! What if I told you that you can put those calories to work for you, by making them count? Not literally… but by choosing ingredients that have health benefits, you are choosing to nourish your body instead of bog it down with empty calories.  Choosing sprouted short grain rice over white rice, is just one way I amp up the nutrition of my Favorite Fried Rice.

Some paleo friends may argue that brown rice is unhealthy due to phytates and lectins (they bind to vitamins and minerals, preventing them from being absorbed) – however, the reason white rice doesn’t contain those anti-nutrients, is because it’s been processed to remove the bran and germ from the grain. So here’s the answer to what’s really the healthier option: sprouted brown rice! The sprouting process removes those anti-nutrients, so you don’t even have to worry about them anymore, and improves the overall nutritional content! 

There are two essential ingredients that lend most of the flavor to fried rice: soy sauce and butter. Did you know that soy is one of the most genetically modified (GMO) foods in the US? If you are wondering what the big deal is, click here for facts about GMO’s.

Choosing organic soy sauce is a great way to avoid GMO’s because genetic engineering is prohibited for organic products, meaning the farmer cannot plant genetically modified seeds or feed genetically modified foods to their livestock. Soy sauce is made from fermented soybeans, roasted grain, brine, and molds and lends the much coveted 5th taste: “umami” to foods. Soy sauce lends plenty of salt to Favorite Fried Rice, so be careful not to add any table salt. 

Another favorite, healthier swap is grass-fed butter for regular butter. How do you know you’ve got the good stuff? Butter should be a rich yellow color due to the cows feeding on grass and absorbing so much beta-carotene from plants. Now, butter isn’t exactly a superfood, and it isn’t even in my everyday rotation. However for certain recipes, such as my Favorite Fried Rice, there’s just no getting around the use of butter because it’s such a part of the flavor profile of the dish! That being said, incorporating grass-fed butter into your diet on a here and there basis is healthy! Yes, grass-fed butter contains  saturated fats like coconut oil, but in small amounts this fat works to stabilize your blood sugar. Grass-fed butter is also significantly greater in nutrition benefits, compared to butter from grain-fed cows. According to Dr. Axe, grass-fed butter is better for your heart, an anti-inflammatory, a great source for vitamin A, contains energy-boosting and appetite-suppressing MCT’s, is high in anticancer CLA, rich in vital cholesterol and a good source of arachidonic acid. If you’re allergic to casein like our middle daughter, or lactose-intolerant, you can substitute butter for ghee in this recipe and others. 

big bowl of healthier fried brown rice with mixed vegetables
Print Recipe

Favorite Fried Rice

A healthier fried rice, rich in flavor but better for your body!
Cook Time20 mins
Course: Main Course
Cuisine: Japanese
Servings: 4

Ingredients

  • 2 c sprouted short grain rice, cooked ahead
  • 2 tbsp toasted sesame oil
  • 1/2 yellow onion, minced
  • 1 large clove of garlic, minced
  • 1 1/2 c frozen organic mixed peas, carrots and corn
  • 2 tbsp grass-fed butter or ghee
  • 1 tbsp avocado oil
  • 1/4 c organic soy sauce use shoyu, which is Japanese soy sauce
  • 3 organic eggs
  • 1 tbsp Eden Foods Gomasio seasoning
  • 1 sliced scallion

Instructions

  • Heat a cast-iron skillet over medium heat for 5 minutes. Add toasted sesame oil and the minced yellow onion. Stir occasionally until the onion becomes clear and slightly browned (about 10-15 minutes).
  • Add the minced garlic and stir for another 30 seconds.
  • Stir in the frozen vegetables just until defrosted. Remove to a large serving bowl.
  • Create an open well in the middle of the skillet and crack the eggs into it. Using a wooden spoon, break them up without scrambling, and cook until almost set. Remove them from the pan, placing them atop the bowl of vegetables.
  • Add grass-fed butter and 1 tbsp avocado oil to the now-empty skillet, turn up the heat to medium-high and and give it a swirl.
  • Spread the rice evenly into the skillet, and let fry undisturbed for 2-3 minutes (allowing it to get a little crispy on the bottom).
  • Stir in the sliced scallion and transfer to the bowl of vegetables and eggs.
  • Pour in the soy sauce and mix well. Sprinkle with Gomasio or toasted sesame seeds before serving!

Brown Butter + Dark Chocolate Hazelnut Cookie Skillet

Posted on by biglittlebites

Just TRY not to eat this whole brown butter + dark chocolate hazelnut cookie skillet in one sitting – I dare you! It’s what cookie dreams are made of and there’s not a family member in sight, who doesn’t want a piece of this healthier dessert!

I’ve made this cookie skillet a healthy dessert by using sprouted flour in place of traditional, substituting dairy-free and clean ingredient chocolate hazelnut spread for the alternative… and using coconut palm sugar in place of brown sugar. My husband and one of our daughters are both allergic to dairy, and while we don’t believe in drinking cows milk, we have cut it out of our kitchen completely by dropping all dairy products aside from butter here and there. Honestly, none of us miss it. That being said, you could totally use a chocolate hazelnut spread that is made with milk and get similar results – maybe not AS rich as the dairy-free one I use  (insert drool emoji).

I know that many scoff at ‘substituting’ traditional cooking ingredients – but hear me out: sprouting grains before pulverizing them into flour, literally produces living, vital nutrients – providing more protein, vitamins and minerals than you would get from flour otherwise! It also neutralizes the phytic acid present in wheat, that inhibits nutrient absorption. The process of sprouting (see our post about sprouting) also makes digestion easier, as the starches are broken down into simple sugars, and there is less gluten. But guess what – sprouted flour is also less fattening than traditional flour! So, if you are gluten-sensitive but don’t have celiac disease or a gluten allergy, sprouted grains could be a game-changer for you! Why not try making the switch? It doesn’t change the taste of this drool-worthy, brown butter and dark chocolate hazelnut cookie!

While coconut palm sugar has the same number of calories as cane sugar, it is lower in glucose and fructose. It also contains inulin, which may help reduce the absoption of glucose, and makes it an alternative, for those who are diabetic. It also ranks lower on the glycemic index scale, if you’re watching that. The taste is similar to brown sugar, which is cane sugar with molasses added to it. This cookie is sweet without spiking your blood sugar through the roof.

Sometimes, I like to switch things up by using 1 c whole wheat (instead of white-wheat) sprouted flour and 1 c coconut flour. Either way, this brown butter + dark chocolate hazelnut cookie skillet, will have your tastebuds watering for more.

Brown butter dark chocolate hazelnut cookie skillet

Brown butter dark chocolate hazelnut cookie skillet

Ingredients:

1 3/4 sticks of grass-fed butter, unsalted

3/4 c coconut palm sugar

1 mashed ripe banana

3 tsp vanilla extract

2 eggs

2 c sprouted flour (regular works just the same, but sprouted is healthier and easier to digest)

1 tsp baking soda

1 tsp Redmond’s Real Salt

1 c dark chocolate chips (or chop up a bar of dark chocolate)

3/4 c Nocciolata Organic, Dairy-Free Hazelnut Spread (or Nutella, but this other brand is cleaner)

Directions:

Preheat your oven to 325 degrees Fahrenheit.

Line a 12″ cast iron skillet with parchment paper and set aside.

In a saute pan, add the butter and patiently melt over low-medium heat; when it begins to sizzle, turn it down to a simmer and let it begin to brown – you’ll know it’s ready when you see brown bits on the bottom of the pan and smell a delicious nutty smell! That’s when you turn off the heat, and add it to mixing bowl (I used my stand mixer with whisk attachment); add in sugar and whisk until blended. Now you’ll need to wait about 20 minutes to allow the bowl to come to room temperature again.

In the meantime, take the same saute pan you used for the butter, and without washing it, put it back on low heat and add in the chocolate hazelnut spread – you just want it to get soft and gooey for easy spreading. Once the mixing bowl is cool enough to the touch, add in the eggs and vanilla and whisk in on a low setting just until combined.

Next, add in all of the dry ingredients and mix this just until combined. Gently fold in the dark chocolate pieces.

Rip a new sheet of parchment or wax paper and place it on your kitchen counter. Pour half of your cookie batter into the lined skillet, and the other half onto the parchment paper on your counter. Spread each out gently, making a round shape to the edge of the skillet, and making the other half on the extra parchment, look similar. Now pour the chocolate hazelnut spread over the cookie batter inside the skillet and gently spread the layer. Take the extra sheet of parchment with the other half of the batter spread out, and carefully flip it over on top of the chocolate hazelnut layer in the skillet. Scatter the top with some extra dark chocolate pieces for visual effect, and pop it in the oven for 25 minutes.

The goal for me, is to get a slightly gooey cookie to scoop out of the pan, but if you want it more traditional-cookie style, keep it in the oven for 30 minutes.

Enjoy!

Perfect Red Lentil Soup

Posted on by biglittlebites

I grew up eating this perfect, delicious and healthy red lentil soup, and it’s now a staple in my home with my family. Lentils are rich in protein (equivalant to a steak!), folate, iron, magnesium, potassium and zinc. They’re such a great, nutritious substitute for meat, whether you’re doing a meatless Monday, or cooking vegan or vegetarian meals. This warm, cozy red lentil soup is perfect for lunch or dinner and especially easy to throw together when you’re short on time to get food on the table, because it takes minimal effort!

As with all of my recipes, I recommend aiming to choose organic ingredients whenever possible. I look for vegetable stock or broth made from real foods and free of flavoring, to get the cleanest ingredients into our bodies. When time allows, consider sprouting the lentils prior to using them, as this will ease digestion and enhance the nutrient profile of the soup.

I hope you enjoy this recipe, born from my Armenian heritage, as much as my family does!

How I Make it

What I love about this Perfect Red Lentil Soup, is that it’s flavorful yet super easy. On a busy school night, this takes 15 minutes to prep, 30 minutes to cook and maybe another 15 minutes to cool and puree! I will note, pureeing is not totally necessary, and more of a preference. The photo below, of the finished soup, is how it looks without pureeing. The texture is soft and airy, making the soup almost fluffy!

I begin by sautéing the minced onion in a little olive oil, until the onion begins to turn clear about five minutes later. Next, I add in the cumin, salt and pepper and give it all a good stir before mixing in the tomato paste. At this point, the soup won’t be soup at all -it will just be a clumpy mix of onions and seasoning! Toss in the quinoa and lentils and pour in the broth to make a more soupy mixture (below). Now you bring it to a boil, then turn it down to a simmer and cover, letting it cook undisturbed for 30 minutes. That’s basically it!

When you remove the lid… voila! You are left with this perfect lentil soup, which you can then puree if desired!

Perfect Meatless Meal

red lentil soup in a bowl with cilantro leaves on top
Print Recipe
5 from 1 vote

Perfect Red Lentil Soup

This red lentil soup is excellent for a plant-based, meatless meal, if you use vegetable stock. It's hearty, filling and full of flavor!
Prep Time15 mins
Cook Time45 mins
Course: Soup
Cuisine: Mediterranean
Keyword: lentil soup, red lentils, vegan, vegetarian, soup recipe, meatless, nondairy
Servings: 6

Equipment

  • Dutch oven pot
  • Immersion blender

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 2 tsp salt
  • 1/4 tsp cracked pepper
  • 1 tbsp cumin
  • 3 tbsp tomato paste
  • 2 c red lentils
  • 3/4 c quinoa
  • 7 c vegetable or chicken stock
  • Optional: fresh cilantro, chopped
  • Optional: sprinkle of cayenne pepper

Instructions

  • Preheat a dutch oven over medium-low heat for 5 minutes.
  • Add olive oil and minced onion. Cook the onion, stirring every now and then, until they turn transparent.
  • Add salt, pepper, cumin and tomato paste to onions and stir to combine.
  • Add lentils, quinoa and stock to dutch oven with onion and spice mixture. Stir and raise temperature to high.
  • Once the soup is boiling, reduce the heat to low and cover with a lid. Allow to simmer for 30 minutes.
  • Using an immersion blender, puree the soup until smooth and creamy.
  • Add another 1-2 tablespoons of olive oil, to enhance flavor.

Rich People Chicken

Posted on by biglittlebites

My grandparents were from Provence, so the combination of lavender and thyme is no stranger to me and has always been a favorite in the kitchen. It wasn’t until more recent years, when a friend used it on dark meat chicken in conjunction with honey, and my mind was blown. There’s just something about bone-in chicken thighs and drumsticks, that work so well with this flavor combo!

Lavender Thyme Chicken smells so good when it’s roasting, your mouth will be watering. Affectionately referred to as “rich people chicken,” it looks even more beautiful than it smells… and you’ll see what I mean, when you feast your eyes on the golden, crispy crust that forms. 

So why and how did lavender thyme chicken become “Rich People Chicken?” It all started when I attended an annual Blogger Brunch here in Atlanta, hosted by my friend Meghan at Donut Worry Be Healthy. I met some amazing new blogger friends that also love to eat (imagine that!) and we were sitting around, each sharing one recipe that we’d love for each other to try making. I started talking about my Lavender Thyme Chicken: “it’s SO good, and looks so delicious on a platter… wait until your dinner guests smell how amazing it is…. they’ll think you spent hours making it… it’s really super easy and is just SO yummy… it’s with lavender, and sounds and smells really fancy…” To which one friend responded jokingly, “oh, so people will think you’re rich if you make it for them?” YES. It’s rich people chicken! You’re super fancy if you make this. Just saying.

How to Make Easy Lavender Thyme Chicken

Stock up on these ingredients and stash them in your pantry! Lavender Thyme Chicken is such an easy, delicious and savory recipe, you’ll want to make it again. I buy dried, culinary-grade lavender buds here, or from a gourmet grocer (like Whole Foods) in the bulk herbs and spices section. Fresh thyme works well (double up the quantity) but for ease, I stick with dried thyme most of the time. 

I love that this Lavender Thyme Chicken recipe works great with any bone-in chicken. Whether it be bone-in thighs, drumsticks, breasts or the whole shebang – start by trimming any fat and seasoning both sides with salt and pepper. I prefer bone-in to boneless because it yields more flavor and is less prone to drying out during cooking. I love prepping poultry on this butcher tray (pictured below) and has a rim to catch any drippings. The butcher tray also fits perfectly onto a fridge shelf and I also use it to defrost meats or chicken, because the lip catches any packaging leaks as it thaws, preventing contamination in my fridge.

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raw chicken thighs and legs on a butcher tray

If you’re hosting a dinner party, go ahead and prep the lavender, thyme, honey, lemon and oil mixture the day before. Baste the chicken in the marinade, wrap it well and let it marinate overnight in the fridge. The next day, simply transfer the pieces to a parchment paper lined baking sheet and drizzle any juices from the butcher tray, on top. Don’t cook the chicken on the butcher tray! Drizzle the Lavender Thyme Chicken with more olive oil and honey before placing it in the preheated oven, to ensure that crispy, golden crusted skin.

If you’re just throwing together a quick family dinner, it’ll be just fine to make it all the same day! Marinating overnight just allows the maximum flavor to develop.

herb crusted lavender thyme bone in chicken thighs and drumsticks on a butcher tray

I am very conscious of trying to never char our food and I hope you will be too. I know in America, we have this whole thing about blackened grill marks, and extra-crispy food – but guess what? Those black marks? They’re literally chemicals forming, that are carcinogenic! I don’t want you to feed that to yourself, or your littles – so please keep an eye on your food and recognize the exact point to give it a flip, a baste or lower the temperature so you get the perfect bronzed dish, without the char!

herb crusted chicken thighs and drumsticks on a plate

roasted lavender thyme bone-in chicken thighs on a plate
Print Recipe

Lavender Thyme Chicken

Affectionately reffered to by friends, as "rich people chicken," this dish will make you feel and look fancy. Minimal effort. It's a promise.
Course: Main Course
Cuisine: French
Servings: 6

Ingredients

  • 5 lbs bone-in chicken thighs, drumsticks, breasts or a whole chicken (butterflied)
  • 3 tbsp honey
  • 1/2 lemon, juiced
  • 4 tbsp olive oil
  • 1 tsp dried thyme
  • 3 tbsp dried lavender buds
  • salt + pepper, to taste

Instructions

  • Preheat the oven to 375 degrees farenheit.
  • Line a rimmed baking sheet or roasting pan with parchment paper.
  • In a small bowl, combine lemon juice, olive oil and honey, whisking with a fork briefly.
  • Add dried thyme. Working in small batches, roll lavender buds between your fingers to crush them as you add them to the mix. Stir well and let the flavors meld while you trim any fat from the chicken.
  • Arrange the chicken flat in a storage container or bag if you're marinating overnight. If you're cooking that day, arrange the chicken side by side on the baking sheet. Salt and pepper both sides of the chicken pieces, and using a basting brush, apply the marinade all over. If it's a roasting chicken, get your fingers up under the skin to loosen it, so you can apply the mixture as a rub underneath (the skin).
  • Prior to roasting, drizzle additional olive oil and a little more honey, all over the top of the chicken.
  • If roasting a whole chicken, stuff the cavity with one lemon cut into quarters and a couple of garlic cloves. Roast for 45-60 minutes.
  • If roasting chicken drumsticks, cook for 45 minutes.
  • If roasting thighs, cook for 30 minutes.
  • If roasting breasts, cook for 40 minutes.
  • * Always check to ensure chicken has reached an internal temperature of 165 degrees *

Stuffed Grapeleaves

Posted on by biglittlebites

When I was a little kid, we would pick up my great-grandmother once a week to take her grocery shopping. I have vivid memories of her ordering my mom to pull over randomly on the side of the road at least once every trip, because she spotted roadside grape leaves she just needed to pick ? My little Armenian great-grandmother, kept plastic grocery bags bunched up inside of her little purse, just for these happenstance sightings!

Now, here I am today, a mom of three, picking grape leaves in my neighborhood as Liz and I take the kids on a walk! Hey, they are organic, and they are local! Wild food! ? So… when nature gives you grape leaves, you make dolma, right? I didn’t invent this recipe, it’s centuries old! But try it, love it, and please never order that restaurant dolma again – it just doesn’t compare!

Ingredients: 

About 35 grape leaves (maybe one jar)

1 lb of grass-fed ground lamb, beef or mixture of the two

1 large onion, minced

1/4 -1/2 c uncooked brown rice

Handful of parsley, chopped

1/4 c tomato sauce

Salt & Pepper to taste

 

Directions:

If you picked your leaves fresh, you’ll need to first blanch them – plunge them into boiling water and then rinse under cold water. If you’re using grape leaves from a jar, they are in brine, so you’ll want to give them a good rinse. I usually just dump out the liquid while leaving the leaves in the jar, and then repeatedly refill the jar with water and strain it out about 3x.

Set up a rolling station with a colander/plate to hold your wet grape leaves flat, a small knife for trimming stems, a medium bowl for the meat mixture, a soup/stock pot to cook them in, and a clean plate or cutting board for rolling and a platter of some sort to put your rolls onto.

Make the meat mixture by combining all the ingredients (except for the leaves) in the medium bowl – mix well but don’t get too crazy kneading, or you’ll end up with tough meat.

Once you start rolling, as you go through your stack of leaves, whenever you find one with holes in it, or too small to roll with, use it to line the bottom of your pot (this prevents your dolmas from burning as they cook). Roll your dolmas as the photos above indicate, by folding over certain parts of the leaf at a time. Once you’re finished rolling them all up, line them side by side on top of the layer of castaway grape leaves on the bottom of your pot. Make sure they are all nice and snug against each other! Find a plate just big enough to fit inside your pot, and place it on top of your grape leaves. Now pour in water or broth, some tomato sauce and half a lemon juiced, just to the rim of the  plate. Cover your pot, bring it to a boil over medium-high heat, and reduce to a simmer for one hour.

Serve with yogurt! Yum! By the way, these are just as delicious served cold the next day, right out of the fridge!

 

Vegan Banh Mi Pockets

Posted on by biglittlebites

I had a Banh Mi sandwich once at a Vietnamese restaurant.

Seriously – that’s it! That’s all it took ?? The flavor is indescribable, tangy and fresh, I was in love at first bite! Now I’ve created my own plant-based banh mi, that is SUPER delish and hits the spot on any warm day!! This sweet and spicy vegan banh mi sandwich hits all the right notes and can be thrown together in a pinch, or prepped the day before. Feel free to substitute lettuce wraps for the pita pockets – you could serve these taco-style or wrap-style!

We always make sure to use organic ingredients when possible (to avoid toxins), and especially pay close attention to looking for non-GMO soy products like tamari and tempeh. Why? Soy is one of the top genetically modified foods in the USA and a 2 year study of lab rats fed genetically modified corn, developed aggressive tumors and died early. These reactions were observed in rats exposed to Monsantos herbicide at “safe levels” per regulators standards. One of the active ingredients in the herbicide was also deemed to be possibly carcinogenic by the World Health Organization. That’s reason enough for us to avoid GMO’s!

Tempeh Time

When I open a package of a tempeh, I cut the whole loaf in half and put it in a small pot of boiling water for 10 minutes, to remove any bitter taste.  Afterwards, I transfer it to a cutting board to cool, and then thinly slice it. Similar to tofu, tempeh absorbs flavor from marinade well, so I try to marinate at least 20 minutes to a day before I’m using it. I combine the tamari, rice vinegar, ginger and garlic in a flat, glass, rectangle shaped tupperware and let rest while I’m working on the vegetables in this recipe.Tempeh is a less processed form of tofu – it’s fermented soy, and is really more nutritious than it’s sister tofu. I stopped using tofu years ago, since I try to avoid processed foods as much as possible and I like the higher nutritional value found in tempeh.

thin sliced tempeh in a glass dish

sliced tempeh cooking in a skillet

Veggie Prep

I wash all of my veggies first, and then thinly slice them, skin on, with a mandolin. I toss them into a medium sized mixing bowl, as I’m going, because that’s a great place to marinate them too. Simply pour the marinade on top and give a quick stir every few minutes while you start the rest of the meal.

raw sliced veggies in a stainless steel mixing bowl

When you’re ready to cook the tempeh, make sure to baste it in a little bit of the spicy sauce prior to adding it to the heat – it adds so much more flavor. When you’re ready to serve these babies, go ahead and coat the inside of your pita with this spicy sauce also – your vegan banh mi will have some kick! To make the spicy sauce, you combine veganaise and sriracha. Follow your Heart grapeseed oil veganaise is my favorite because it’s made with grapeseed oil, which has some health benefits and has cleaner ingredients than other veganaise varieties I’ve seen out there. Now you could use standard sriracha, but if you compare the ingredients to Wildbrine smokey jalapeño sriracha, you will see why I always choose the latter! Plus, the tangy, spicy, smokey flavor is just second to none, AND it has probiotics in it!!

pita bread stuffed with vegetables and tempeh with a lime wedge on a plate

pita bread sandwiches stuffed with vegetables and tempeh on a plate with a lime wedge

Vegan Banh Mi Pockets

Ingredients:

Tempeh:

Tempeh, boiled for 10 minutes and sliced thin

1/4 c tamari

1/4 c rice vinegar

1/2 tsp minced ginger

2 cloves of garlic, minced

Quick-Pickled Vegetables 

3 radishes (I like using  2 red, and 1 black, for contrasting color), 1 carrot, 1/2 English cucumber and 1 shallot all thinly sliced with a mandolin

1/4 c rice vinegar

1/4 tsp salt

1/2 tsp sugar

Spicy Sauce

1/4 c veganaise, 3 tbsp sriracha, mixed together

Extras

Pita pockets, small

Lime wedges

Cilantro

Black sesame seeds

Directions:

Marinate sliced tempeh in soy, rice vinegar, ginger and garlic while prepping the vegetables for pickling.

Marinate vegetables in a bowl with rice vinegar, salt and sugar for 15 minutes. Meanwhile, mix your veganaise and Sriracha.

Heat a skillet over medium-low heat. Remove tempeh from its marinade and brush on a thin layer of spicy sauce. Place tempeh slices side by side into a hot skillet and let sit for 3 minutes, then turn off heat.

Toss pickled vegetables with black sesame seeds.

Brush spicy sauce along inside of pita pocket, then stuff with pickled vegetables, and a few slices of tempeh. Garnish with a drizzle of spicy sauce, a squeeze of fresh lime and cilantro. Enjoy!

Middle Eastern Chickpea Burgers with Harissa Aioli

Posted on by biglittlebites

Eating vegan doesn’t have to mean a salad for every meal, or a plate of plain vegetables (although, we love that too ♥️)! These mid-east spiced chickpea burgers will shock your tastebuds with a flavor explosion ? We eat ours on top of zucchini noodles to keep the grain content of the meal low, but they would be just as yummy served up in a bun or on top of a bed of rice or greens! Want to make them grain-free? Just sub the quinoa for mor chickpeas! Ever make aioli? It’s not as scary as it seems – I promise it doesn’t take long, it’s really simple and it beats using store-bought mayonnaise in place of the real-deal! Try our easy recipe that turns the traditional sauce into a spicy fiesta!

Chickpea Burgers

Preheat oven to 350 degrees Fahrenheit

Ingredients:

15 oz chickpeas (we used our sprouted chickpeas, but any chickpeas will do!)

3 garlic cloves, sliced in half

1/2 c red quinoa, cooked

1/2 c chickpea flour (we used sprouted)

1 c spinach

1 1/2 tbsp curry

1/2 tsp cumin

1/4 cup cilantro

2 egg whites (reserve the yolks for the aioli!)

1/4 c sliced red onion

1 tbsp olive oil

 

Directions:

Throw it all in a blender and purée! Line a cookie sheet with parchment paper, and form into patties by making a meatball shape and pressing down with your palm. Line them up on the pan and bake for 22-25 minutes.

 

Harissa Aioli

Ingredients: 

2 yolks

1/2 a lemon, juice

2 1/2 tsp harissa spices (we buy the Whole Foods dry blend that combines paprika, caraway, chili pepper, cayenne, coriander, cumin, garlic, peppermint and salt)

1/2 tsp salt

1/2 c olive oil

1/2 c grapeseed oil

 

Directions: 

Put the yolks and lemon juice in your food processor and give it a whirl until it becomes frothy and opaque (takes just a minute). Add the spices and salt, and continue blending. While the food processor is still running, slowly add the oil one by one, in a slooooow, steady stream. After just a few minutes, your aioli will be forming! How will you know? It gets thick! Just like whipping cream ?? Store it in the fridge until ready to use!

 

Lemon Zest Waffles with Hibiscus Coconut Whip

Posted on by biglittlebites

Lemon Zest Waffles with Hibiscus Coconut Whip pack a powerful punch of flavor, that makes them a little more special than your average recipe. The lemon zest and lemon juice add the slightest bit of lemon flavor, which the coconut whip pairs up perfectly with. The hibiscus flowers are sweet and fruity with a slight tang.

These waffles are thick and fluffy but what I love most, is that they are healthy! Sweetened only with coconut nectar or coconut sugar, they rank lower on the glycemic index than with refined sugar, which means no blood sugar spike to bring down your weekend vibes! The coconut oil mixed into the batter, and the coconut whip topping, add some healthy fats to the start of your day, which keeps your energy levels balanced and your appetite satisfied. Sprouted flour is easier on your digestive system thanks to enzyme levels, and is higher in healthy nutrients while lower in anti-nutrients (unlike traditional flour). The germinating process (when the grains sprout) breaks down some of the starch and phytic acid – which is known to block the absorption of vitamins and minerals in your body. I always reach for sprouted, but substituons work great with this recipe:

Sprouted Flour: traditional flour will produce the same flavor and texture waffle.

Coconut Milk: you could use heavy cream if you like dairy, but you’ll miss out on the subtle, tropical coconut flavor which goes so great with the hibiscus.

Eggs: I successfully substitute 2 eggs for 2 flax eggs, since one of my daughters is very allergic. 2 tbsp ground flax seed mixed with 5 tbsp water and left to sit for 10 minutes before mixing into your wet ingredients.

Coconut Nectar: you can easily swap for 1/4 C coconut sugar instead, if you don’t have nectar on hand. Refined sugar would work too.

Lemon Zest Waffles with Hibiscus Coconut Whip are a perfect weekend brunch recipe, but these waffles can also be made the night before and cooked in minutes for a busy school morning.

Perfect for the warmer season, they are light and refreshing with a tropical whip on top. Just don’t forget to share them with your kids, when you make them 🙂

 

Ingredients:

2 c sprouted flour

2.5 tsp baking powder

1/4 tsp Real Salt or Celtic Sea Salt

2 eggs

1.5 c unsweetened almond milk

4 tbsp coconut nectar

1 tsp vanilla extract

Zest of one lemon

Juice of one lemon

2 tbsp melted coconut oil

 

Directions:

In a small mixing bowl, combine flour, baking powder and salt.

In a medium mixing bowl, whisk eggs for one minute. Add milk, coconut nectar, vanilla and lemon zest and juice. Whisk well.

Add dry ingredients to wet, and mix well. Batter will be slightly lumpy, and that’s ok! Whisk in coconut oil.

Measure batter by the 1/2 C, to add to your preheated waffle maker. Remove when beginning to brown (approximately 3 minutes on my waffle maker!)

 

Hibiscus Coconut Whip

Ingredients:

3 heaping tsp dried hibiscus flowers

1 tsp boiling water

1 can or box of full-fat coconut milk (don’t shake it)

2 tsp powdered sugar

1 tsp vanilla extract

 

Directions:

Place flowers in a mug and pour in the boiling water (it won’t cover, but it’s enough to steep the flowers). Allow to steep 15 minutes.

Meanwhile, open your coconut milk, and just scoop off the top portion, which is a thick cream (a watery substance will be beneath it), into your electric mixer or into a bowl. Whisk with a hand-mixer or electric mixer and add in powdered sugar and vanilla.

Next, strain your hibiscus tea into the whip, and whip again. Chill for 15 minutes before putting into a decorating bag or scooping onto your waffles.

Vegan Chicken Salad

Posted on by biglittlebites

Oh how I love a cold, creamy chicken salad, full of flavor and crunch! What I don’t love, is eating tons of animal foods and how it makes me feel. That’s where Vegan Chicken Salad comes in! I prescribe to a way of life where it feels healthier to eat TONS of vegetables and plant-based protein, with a  little bit of animal foods here and there. 

Eat Plant-Based for Lunch

My diet consists of about 75% vegetables and plants. I stay full from all the fiber, and the plant-based protein that I make sure to include.

One of my favorite sources of plant protein, is tempeh. Tempeh is made from fermented soybeans, and is a cleaner, much less processed, healthier choice compared to tofu. At 16 grams of protein per serving, tempeh has double the amount of protein that tofu offers and 9 grams of fiber!

I love substituting chicken for tempeh, but does that idea make you nervous? If you’ve never used tempeh before, I promise you three things:

1) it’s better for you than tofu

2) the texture is on point (nutty and hearty!)

 3) it’s super easy to use! Head on over to this page first: How to Prep Tempeh

I strive to use plant protein in place of animal protein as often as I can, to get a wide variety of nutrients from the earth. Vegan Chicken Salad is one of my favorite go-to lunch recipes for plant-based protein that keeps me full until dinner!

Vegan Chicken Salad lasts for days in the fridge and is excellent on top of a salad or served sandwiched between two slices of your favorite bread. My favorite way to enjoy Vegan Chicken Salad is with Ezekiel bread that has been brushed with coconut oil and toasted in my panini press! * When you click on my favorite product links, I may earn a tiny commission from qualifying purchases, at no cost to you. Thank you for supporting Big Little Bites blog*

How to Make Vegan Chicken Salad

Tempeh is really affordable, at only a few dollars per package. I have found it in the vegan or produce section at most grocers, including Trader Joes. I always make sure the package clearly states “organic” since soy is the number one genetically modified crop in the world. This recipe only calls for one package, but I like to buy a couple at a time, because it stays good in the fridge for 5-7 days even after the sell-by date as long as it’s unopened. Don’t forget to check out this post on how to prepare your tempeh before using it. 

Grapes are another essential component of Vegan Chicken Salad. I love the plump but soft texture texture and sweet flavor that red grapes offer, but green grapes would be great for some tartness! Go with whichever is your favorite.

Chopped carrots and celery, combined with some nuts or seeds, add the perfect amount of crunch to the soft texture of the Vegan Chicken Salad. If you have kids that are picky about texture, hemp seeds blend in rather inconspicuously and are such a great source of healthy fats. My two favorite add-ons are sunflower seeds and chopped walnuts! 

chopped celery, chopped carrot, chopped grapes, hemp seeds and sunflower seeds on a cutting board

Tarragon and lemon are a classic culinary combination, and they work really well together here. Many people don’t love the flavor of tempeh, but when saturated in this tangy combination of spicy mustard, lemon and tarragon in a vegan mayonnaise base – you won’t even know you’re eating it! 

Speaking of vegan mayonnaise… wondering where to start? Mayo is traditionally made from eggs but we are making a vegan lunch, and I have a child with a bad egg allergy, so I keep Vegenaise on hand, and particularly prefer this version. I’ve actually been using it for years, because I personally find it odd to use any shelf-stable product with egg in it. I can honestly say, I taste no difference and I love that this brand has a simple and short ingredient list. 

tempeh chicken salad mixed with carrots, celery and grapes in a bowl

Ready to make Vegan Chicken Salad? Here are some basic ingredients, but please be creative! This is such a great recipe for mixing in your own ideas!

tempeh chicken salad mixed with carrots, celery and grapes in a bowl
Print Recipe

Vegan Chicken Salad

Enjoy the flavors of chicken salad, without the chicken! A perfect meatless lunch for vegans, or those limiting their consumption of animal foods. This delicious lunch recipe pairs well with bread brushed with coconut oil and toasted in a panini press, or over a salad of choice.
Prep Time15 mins
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 pkg organic or non-gmo tempeh, prepped, cubed and ready to use
  • 1 handful red grapes, chopped
  • 1 stalk celery, sliced and diced
  • 1 large carrot, sliced and diced
  • 1 scallion, sliced thin
  • 2 tbsp (choose any combo) raw sunflower seeds, raw pepitas, raw walnut pieces, hemp seeds or almond slivers
  • 1 tsp dried tarragon
  • 1 tsp salt
  • 2 tbsp whole grain or spicy mustard
  • 3 tbsp vegan mayonnaise
  • 2 tbsp fresh-squeezed lemon juice
  • optional: dill or parsley

Instructions

  • Place tempeh, grapes and veggies into a medium sized bowl.
  • In a small bowl, combine tarragon, salt, mustard, vegan mayonnaise and lemon juice. Whisk briefly to combine.
  • Pour liquid mixture over the tempeh mixture, and combine gently. The tempeh may crumble more, and that's ok.

Guilt-Free Chocolate Chip Banana Bread

Posted on by biglittlebites

This banana bread is so good, I literally hide bananas from the kids, so they get a chance to over-ripen before being eaten! My new motto might be, “when life gives you brown bananas… make banana bread!”

This week I’m focusing on eliminating grains, dairy and sugar to detox a bit, and I love to do that every so often. It’s SO hard to kick a sugar addition, and takes some serious effort, but once you get past the first week, you start to feel so much better! My trick to getting through the first week, is tackling sweet tooth cravings with fresh fruits or healthy banana bread.

Best Brain Food

Guilt-Free Chocolate Chip Banana Bread is the perfect breakfast food for busy weekday mornings, combining healthy fats and protein to keep you feeling full until lunch. 

I’m not kidding when I say you won’t miss the flour, the butter or the sugar – this banana chocolate chip bread is DELISH! Sweetened only with low-glycemic coconut palm nectar and over ripe bananas, the substance of this banana bread comes from the almond butter and eggs, eliminating the need for oil, butter, sugar or flour. Guess what? It tastes identical to any other banana bread you’ve ever or never made!

chocolate chip banana bread in a loaf pan with parchment paper

chocolate chip banana bread in a loaf pan with parchment paper
Print Recipe

Guilt-Free Banana Bread

Free of refined-sugar, free of flour and gluten, full of all the good stuff!
Prep Time20 mins
Cook Time45 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 12 servings

Ingredients

  • 3 overripe bananas
  • 3 organic eggs
  • 1 3/4 c roasted almond butter
  • 2 tbsp coconut palm nectar or maple syrup
  • 1 tbsp vanilla extract
  • 3/4 tsp baking soda
  • 1 1/2 tsp apple cider vinegar with the mother
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1/4 c chocolate chips

Instructions

  • Preheat your oven to 350 degrees Farenheit.
  • In one big mixing bowl, smash your bananas with a fork, pressing it against the sides of the bowl to get it smooth and creamy.
  • Grab a whisk, and whisk in the eggs, beating lightly for a minute. Mix in the almond butter, coconut palm nectar and the remaining ingredients.
  • Line a loaf pan with parchment paper, pour in your batter and pop in the oven for 45 minutes.
  • Let rest for 10 minutes before slicing - and dive right in!