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Iced Matcha Mint Pistachio Frappe (Dairy-Free)

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A refreshing and energizing blended iced latte made with pistachios, mint and matcha.

If you’re looking for a coffee-free way to start off the day or get you through the afternoon then look no further than this iced matcha mint pistachio frappé.

If you’re looking for a coffee-free way to start off the day or get you through the afternoon then look no further than matcha.  The bright green tea powder seems to be making its way into everything these days, and with good reason.

Unlike the jitters and subsequent crash you can sometimes get with coffee, matcha provides a subtle boost that’s energizing but not overstimulating. I love its clean, fresh grassy flavor and how easy it is to use (no steeping necessary).

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink


Raw Tacos with Spicy Zucchini Salsa and Creamy Cilantro Sauce (Vegan, Paleo, Grain-Free)

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A fresh, no-cook take on traditional tacos with just the right amount of spicy heat and cooling crunch.

A fresh, no-cook take on traditional tacos with just the right amount of spicy heat and cooling crunch.

Eating raw during the warmer months of the year comes pretty naturally to me; most meals being more a matter of assembly than actual cooking.

Lately I’ve been a bit infatuated with these raw vegan tacos.  If you’re not familiar with raw tacos, then do you have a treat in store, because they’re fresh, crunchy and bold with spicy Mexican flavors.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Chilled Zucchini Basil Soup

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A light and creamy zucchini basil soup that can be enjoyed either hot or cold depending on the the time of year.

A light and creamy zucchini basil soup that can be enjoyed either hot or cold depending on the the time of year.

Gaspacho or even cucumber soup is probably what first comes to mind when you think of chilled soups, and while tomatoes and cucumbers make for excellent warm weather soups, I’m also quite fond of those featuring another summer staple: zucchini.

Puréed until silky smooth the mild mannered squash makes a light and creamy soup that’s nice and refreshing when served chilled.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Pistachio Cardamom Energy Bars

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A homemade energy bar to keep you going all day, whether you need a breakfast you can eat on your commute, or an afternoon snack to tide you over until dinner.

These pistachio energy bars are the soft and chewy kind and are incredibly simple to make. You can throw them together in just a few minutes and keep a batch in the fridge or freezer for when you need them since they’ll stay fresh for several weeks.

Whether you’re running around on the go all day or just need a pick me up in the afternoon, having an energy bar on hand can be a real sanity saver.  Compact and portable, they’re perfect for refueling when life gets hectic and overfull (which it always does), and keep me going til the next meal.

While store-bought bars are great in a pinch, it’s really quite easy to make your own, and you can create fun flavors you’re not likely to see in the store.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Cucumber Spears with Citrus Mint Salt

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A simple and refreshing snack featuring cucumbers, citrus and mint.

Cucumber Spears with Citrus Mint Salt recipe on gourmandeinthekitchen.com

With temperatures still on the sizzling side, I’ve been making sure to keep well hydrated. You’ll usually find me toting around a bottle of water or sipping on iced tea but I’ve also been munching on some icy snacks to keep cool.

So what I have for you today is not so much a recipe as it is a simple snack idea, that’s super refreshing with pretty minimal effort involved.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Rooibos Pumpkin Spice Latte (Paleo, Vegan)

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A soothing caffeine-free pumpkin spice filled latte made with rooibos tea.

One of my go-to cool weather drinks is this tea latte filled with pumpkin spice. It’s the perfect way to start the day on a chilly morning or wind down before bed. I make it with Rooibos tea so I can enjoy all the seasonal flavors minus the caffeine jitters.

Ready or not, here comes fall.

It’s the season for chunky socks and sweaters and chilly mornings or evenings spent cozied up wrapped in an over-sized throw with your hands around a warm mug.  And nothing is more synonymous with fall than the comforting flavors of the season like, cinnamon, nutmeg and all those pumpkin pie spices.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Chocolate Sweet Potato Pudding (Paleo, Vegan)

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A creamy childhood favorite gets a healthy update.

This chocolate sweet potato pudding is everything you could want in a pudding (i.e. rich, creamy and chocolatey) and is incredibly easy to make. If you’re looking for a quick and easy dessert that can also double as a great breakfast or post-workout snack then you'll love this pudding!

If you’re looking for a quick and easy dessert that can also double as a great breakfast or post-workout snack then you’ve come to the right place today.

This chocolate sweet potato pudding is everything you could want in a pudding (i.e. rich, creamy and chocolatey) and is incredibly easy to make.  This is my updated version of the childhood classic.  It’s the kind of recipe you’ll want in your arsenal if you’re looking for a treat that’s as nourishing as it is comforting.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Massaged Kale Salad with Butternut Squash and Wildly Delicious Roasted Chickpeas

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A recipe for massaged kale salad with butternut squash and roasted chickpeasand an interview with Ella Leché the author of “Cut the Sugar, You’re Sweet Enough”.

Massaged Kale and Butternut Squash Salad from Cut the Sugar, You're Sweet Enough by Ella Leché

Massaged Kale and Butternut Squash Salad from Cut the Sugar, You’re Sweet Enough 

Her name is Ella Leché and she’s the recipe developer and photographer behind the blog Pure Ella as well as the cookbook “Cut the Sugar, You’re Sweet Enough”.  You may recognize the name, as a few friends and I celebrated the arrival of her daughter with a baby shower, and she filled in for me while I was taking some time off when I had mine. (...)
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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink


Thai Red Curry Lentil Carrot Soup (Vegan)

Festive Red Beet and Cabbage Slaw

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A festive red slaw filled with the bold colors and flavors of beets, carrots, red cabbage and pomegranate.

A festive red slaw filled with the bold colors and flavors of beets, carrots, red cabbage and pomegranate for your holiday table.

The holidays are fast approaching, and pretty soon we’ll be in the thick of it.  Between the family gatherings and holiday parties, or the extravagant meals and cookie making, it’s easy to get overwhelmed (not to mention overfed) this time of year.  So what I have for you here is a little respite from the upcoming madness, it’s a simple little salad that will dress up your holiday table but is easy to throw together and can be made ahead of time.

It’s a festive shade of red that’s a feast for the eyes and makes a nice counterpoint to the rather rich holiday fare.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

No-Bake Chocolate Walnut Crumb Bars (Raw, Vegan, Paleo)

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No-bake chocolate walnut crumb bars with a chewy cashew coconut crust, a rich fudgy chocolate walnut center and crumb topping.

No-bake, raw, paleo and vegan chocolate walnut crumb bars with a chewy cashew coconut crust, a rich fudgy chocolate walnut center and crumb topping.

While I know that this time of year is all about baking and cookie making, I still appreciate an easy no-bake kind of dessert.  Anything that saves me time and effort around the holidays (or any time of year for that matter) is a winner in my book.

These no-bake chocolate walnut crumb bars are one of my go-to sweets for when I need to whip up something fast and easy that doesn’t require me to turn the oven on.

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Holiday Fruit Salad with Spiced Vanilla Bean Syrup

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A holiday fruit salad filled with apples, pears, persimmons, pomegranate seeds and seasonal spices.

A holiday fruit salad filled with apples, pears, persimmons, pomegranate seeds and seasonal spices.

There’s nothing better than a bowl of fresh fruit to break up the assault of overly rich foods we so joyful indulge in around the holidays, but all too often fruit salads are treated as an afterthought.  They’re simple and refreshing but not terribly interesting or festive.

With the bounty of summer stone fruits and berries long behind us many fruit salads during the rest of the year contain little more than some bland chunks of honeydew or cantaloupe and a few red grapes, so it’s little wonder we don’t often think to add them to our holiday dinners and brunches.  But this gently spiced fruit salad may have you re-thinking their potential.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Chai Spice No-Oatmeal Raisin Cookies (Vegan, Paleo)

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Tender and chock-full of spice and raisins, these paleo and vegan no-oatmeal raisin cookies are just as soft and toothsome as the classic but without the grains or eggs. 

Tender and chock-full of spice and tender raisins, these paleo and vegan no-oatmeal raisin cookies are just as soft and toothsome as the classic but without the grains.

I can’t let the holidays go by without talking cookies at least once.  One of the best parts of the season are the sweet treats that come along with it and nothing says “holiday cheer” more than a big plate of freshly baked cookies.

And while fancy sugar cookies, all dressed up with glittering sugar or glaze tend to steal the spotlight this time of year, I have a soft spot for a more humble kind of cookie – the simple kind, meant to be made and enjoyed right away with a cup of tea and friends and family gathered in the kitchen.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Easy 5 Minute Peppermint Chocolate Fudge (Vegan)

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Soft and smooth, this vegan 5 minute chocolate peppermint fudge makes a nice addition to a party platter or hostess gift.

Soft and smooth, this vegan 5 minute chocolate peppermint fudge makes a nice addition to a party platter or edible hostess gift.

Despite all the sweets we partake in round about now, the holidays never seem quite complete without making at least one batch of fudge.

Chocolate peppermint fudge to be exact, because if there’s any way to improve on an old favorite this time of year, it’s with peppermint.

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© Sylvie for Gourmande in the Kitchen, 2016. | Permalink

Chinese 5 Spice Hot Chocolate (Vegan, Paleo)

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Filled with warming spices this dairy-free Chinese 5 spice hot chocolate is rich and complex in flavor. 

Filled with warming spices this Chinese 5 spice hot chocolate is rich and complex in flavor.

There’s nothing quite like a steaming mug of homemade hot chocolate to make you feel cozy and warm from the inside out is there?  Whether you’re about to head out for a long day, or back curled up on the couch at home, a good cup of hot chocolate soothes and fortifies; it helps take the sting out of those cold, blustery days.

Rich, creamy and totally comforting it’s a wintertime favorite for most of us.  And while you need little more than milk and the best chocolate you can find to make a cup, I like to add a little bit of spice for an unexpected kick.

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Thyme Roasted Root Vegetables with Miso Mustard Sauce

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Winter root vegetables are roasted until tender and caramelized, and tossed with a zingy miso-mustard sauce.

Thyme Roasted Root Vegetables with Miso Mustard Sauce Recipe - Winter root vegetables are roasted until tender and caramelized, and tossed with a zingy miso-mustard sauce.

The holidays may be over but winter’s just barely begun, which means, many more mugs of hot cocoa to be had, soups to be sipped and hearty root vegetables to roast.

Root vegetables are winter’s hidden gems, not only are they plentiful during this time of year, but they keep well for weeks, making it easy to keep a stash on hand to throw in soups and stews or right into a hot oven to roast.

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Turmeric Roasted Cauliflower Poppers with Cilantro Chutney

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Turmeric roasted cauliflower served with cilantro chutney is an easy appetizer or side dish with lots of bright color and flavor.

Turmeric roasted cauliflower served with cilantro chutney is an easy appetizer or side dish with lots of bright color and flavor.

I should start by telling you that I’ve always loved cauliflower.  I like it in salads, mashed or made into rice, and yes I know not everyone feels the same way, but if there’s one way to make it that even cauliflower skeptics can agree upon it’s roasting it.

Roasting cauliflower is one of the simplest and best ways to enjoy it (especially in the winter months when everything tastes better roasted anyhow.)

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Celery Root and Potato Soup with Sautéed Shiitakes

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A velvety cold-weather soup made with celery root and potatoes, topped with sautéed shiitake mushrooms.

Celery Root and Potato Soup with Sautéed Shiitakes - A velvety cold-weather soup made with celery root and potatoes and topped with sautéed shiitake mushrooms.

There isn’t much about its appearance to entice you to put one in your cart, but celery root is truly a wonderful (if underappreciated) root vegetable.

For most of us, celery root (also called celeriac) is uncharted territory.  You’ve probably passed it over a number of times, but don’t let its gnarled and bumpy façade fool you, because underneath that rough exterior lies a gem of a vegetable that can be eaten either cooked or raw.

This time of year I like to turn mine into a silky soup.

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Tabbouleh Style Lentil Radish Salad

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Filled with fresh herbs and crunchy radishes, this French lentil salad is a spring inspired twist on traditional tabbouleh.

Tabbouleh Style Lentil Radish Salad - Filled with fresh herbs and crunchy radishes, this lentil salad is a spring inspired twist on traditional tabbouleh.

We are officially in the home stretch, winter is in its last days and temperatures are on the rise.

As much as I enjoy the cozy soups and cups of cocoa fall and winter have to offer, I eagerly anticipate the arrival of spring.  The markets are starting to fill with fresh produce, and after a long winter that is indeed a welcome sight.

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Asparagus with Caper Pine Nut Gremolata

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