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matcha and margs.

lunch

Creamy California Fig and Farro Risotto

January 7, 2019dinner, lunch, recipes

One of my favorite parts about collaborating with companies is being a part of campaigns that push me to step out of my cooking comfort zone — and this has to be one of my favorite creations from just that! This creamy risotto made with Bob’s Red Mill farro pairs absolutely perfectly with the
Valley Fig Growers figs and the salty pistachios. It is not dairy free being that it contains ghee, but it could be made vegan by using vegan butter. If you are gluten free, you can sub the farro for rice. The dish is great to prepare for the week when you’re in a pinch for lunches and dinner, and would pair great with salmon or chicken. I also enjoy adding arugula – the possibilities are really endless.

The recipe calls for parmesan and I have an awesome recipe for vegan parmesan on my site which you can find here.

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Print Recipe

Creamy California Fig and Farro Risotto

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Figs, Lunch, Main Course, Meal Prep

Ingredients

  • 1 cup farro I used Bob’s Red Mill; soaked and rinsed
  • 5 cups vegetable broth
  • 1 tsp ghee I used Fourth & Heart
  • 1/2 tsp pink salt more or less to taste depending on sodium content in broth
  • 1/2 cup yellow onions chopped
  • 2 tsp minced garlic
  • 1 cup chopped dried figs I used Blue Ribbon Orchard Choice
  • 1/2 cup pistachios
  • 1 tbsp avocado oil
  • 1/4 cup dairy free parmesan can use regular as well; recipe for my DF parm is linked above!

Instructions

  • Soak the cup of farro for 30 minutes in water, rinse and pat dry. You can also buy pre-soaked farro to skip this step.
  • Bring a saute pan to medium heat with the avocado oil in it and saute the onions and minced garlic until translucent. 
  • Add in the farro and 1 cup of vegetable broth. Bring it to a boil, while making sure to stir continuously until the broth is absorbed by the farro. Continue this step 5 times; by the end you will have added five cups of broth to the farro.
  • Once the farro is cooked, add in the ghee and the salt to taste. Make sure you take note of how much sodium is in your broth and add the salt accordingly! I like to buy low sodium broths so I can add the salt myself. 
  • Stir in the chopped figs, the pistachios, and 1/4 cup of parmesan or vegan parmesan and enjoy! 

xo,

Cori

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Chicken Sausage Noodle Soup with Mustard Greens (Gf, Df)

January 3, 2019dinner, lunch, recipes

‘Tis the season for ALL of the soups! I could eat soups year round, but there is definitely something special about eating them in the winter. I cannot get enough of them; they are the coziest and you can add in all of the nutrients and vegetables without compromising the taste. If you know me you know I am not a huge salad girl, so soups and stews are one of my favorite way to get my greens in. One of my top soups that I’ve made this season is my chicken sausage noodle soup.

This chicken sausage noodle soup has lots of veggies and some amazing Mustard Greens from Nature’s Greens. I really love and appreciate all of their pre-washed, farm fresh greens. The Mustard Greens specifically add the perfect peppery taste to the soup and beyond! They would be great sauteed with ghee or butter as a hearty side, and I love the idea of adding them to a pesto or chimichurri for steaks. Kale would be a great substitute for the mustard greens if you cannot find them near you.

Chances are I’m enjoying a soup with a slice of bread, crackers, etc. on the side, but this one adds in pasta which is the perfect addition of a carbohydrate. It also contains butternut squash, so you are bound not to leave the bowl feeling hungry. You can skip the pasta and use butternut squash noodles by making them with a spiralizer or buying them pre-cut at the store. This will keep the dish in the spirit of a traditional noodle soup. I’ve made the soup both ways and enjoy each version equally! I love making a big batch and having it for meals throughout the week; it stays good for about five days in the fridge. 

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Recipe:

Print Recipe

Chicken Sausage Noodle Soup with Greens (Gf, Df)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Keyword: Dairy Free, Gluten Free, Greens, Soup, Vegetables

Ingredients

  • 6 cups chicken broth
  • 1 lb chicken sausage
  • 1 zucchini
  • 1 cup mustard greens I used Nature’s Greens brand, can sub for kale
  • 1 cup butternut squash can spiralize and omit the pasta below!
  • 1 package pasta I used Banza chickpea pasta shells
  • 1/2 cup leeks
  • 2 stalks celery chopped
  • 3 cloves minced garlic
  • 1 tbsp oregano
  • 1 tsp pink salt more or less to taste depending on the sodium content of your broth
  • 1/2 tsp pepper
  • 2 bay leaves
  • 2 tbsp avocado oil

Instructions

  • Add the avocado oil to a stock pot and bring to medium heat.
  • Add the leeks, celery, and minced garlic to the pot and saute until translucent.
  • Add the chicken sausage, chopped zucchini, and butternut squash cubes (or spirals) and saute until the chicken is cooked through entirely. 
  • Add in the chicken broth, the pasta (if using), oregano, salt, mustard greens and bay leaves. Bring the pot to a boil and then let simmer until the butternut squash is tender. 
  • Serve and enjoy! It pairs well with parmesan (vegan or regular) on top.

If you want to add the vegan parmesan on top, you can find my recipe linked here!

This post has been sponsored by Nature Greens, but all of the opinions and reviews are wholeheartedly my own! 

xo, 

Cori

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Slow Cooker Buffalo Chicken Dip (Df)

December 20, 2018lunch, recipes, snacks

I’ve been loving my slow cooker this season – the idea of throwing ingredients in and having a delicious, low labor meal at the end of the day always amazes me. I could have a nourishing soup every day if I could, but I thought it would be fun to share something a little different with it for you guys to enjoy. This simple Buffalo Chicken Dip recipe is one of my absolute favorites! There is so much you can do with the end product and it will surely please your pickiest of eaters. Bring it to your Super Bowl party this year and I bet you no one knows that its dairy free! It surely feels like the Super Bowl year round in my house when this dip is on the menu. 

All you need is three ingredients, a slow cooker, and some time and you’re all set! I use Butcher Box chicken breasts and love how they are so high quality and humanely raised. Frank’s Red Hot Original sauce has always been a favorite of mine, and not to mention its Whole 30 approved! The Kite Hill almond milk cream cheese adds the perfect touch and flavor; I love incorporating it into a variety of my meals in some way. 

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Print Recipe

Slow Cooker Buffalo Chicken Dip (Df)

Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Buffalo Chicken, Dairy Free, Dip

Ingredients

  • 2 chicken breasts I use Butcher Box
  • 1/2 cup Frank’s Red Hot Original Sauce
  • 1/2-2/3 cup Kite Hill Almond Milk Chive Cream Cheese can use regular if not dairy free!

Instructions

  • Put the chicken breasts in the slow cooker with the Frank's Red Hot for 4-5 hours on low. Make sure the sauce covers all of the chicken.
  • Once the chicken is cooked, shred it with a fork and mix with the Kite Hill cream cheese. You can use more or less of the cream cheese depending on how creamy you like it! 
  • Serve and enjoy! I love dipping celery, carrots, and crackers into it. It is also great stuffed in a sweet potato, on a taco or sandwich — the opportunities are endless!
The crackers are Simple Mills Almond Flour Crackers. 

xo, 

Cori

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Habanero Salmon Cakes (Gf, Df)

November 20, 2018breakfast, dinner, lunch, recipes

A few months ago I discovered Yellowbird Sauces line of hot sauces and completely fell in love! I love adding spice to almost all of my foods and was excited to find a way to do so with a healthier sauce that reminded me of Sriracha. All of their flavors are amazing, but my two favorites are probably the Habanero and the Blue Agave Sriracha! They’re sweetened with a touch of cane sugar and do not have any weird fillers or ingredients. And you know I love when you are able to find products on Thrive Market! (Click here to see my full blog post of my Thrive Market recommendations, Yellowbird included!).

Although I have been pouring these sauces on a lot of my meals, I thought it would be fun to create a recipe with them. Salmon and tuna cakes are one of my favorite things to make in a pinch when I do not have any food prepped  and chances are I have a can of wild caught fish on hand. For this recipe, I used Natural Sea salmon. Their salmon is my favorite canned variety I have tried so far. It tastes so flaky and fresh! This is the perfect recipe to whip up for a quick and easy meal – I find that these can be incorporated into any meal of the day. For example, you can have them for breakfast with eggs on top. Hope you enjoy!

Print Recipe

Habanero Salmon Cakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course

Ingredients

  • 2 5oz cans Natural Sea wild salmon
  • 2/3 cup almond flour
  • 1 pasture raised egg
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp white pepper black works well too!
  • 1/2 tsp garlic powder
  • 1 tsp ground flax
  • 2 tbsp Yellowbird Habanero Hot Sauce you can use less or more depending on your spice preference
  • 1 tbsp avocado oil

Instructions

  • Mix all ingredients in a large bowl and make sure that the salmon is broken up into the mixture. 
  • Roll the entire mix into cakes.
  • Cook each cake on a heated pan in avocado oil for around 5 minutes per side or until browned. 
  • Cook the cakes in batches until they are all complete. 

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Hi! My name is Cori Finglass and I live in Atlanta, Georgia. I have a huge passion for health and wellness and my dream is to share that passion with others. Here you can find my favorite healthy recipes, tips on living a balanced life, honest recommendations and so much more!

Instagram post 2192980334833283451_3697385269 i'll never forget how excited i got when i found out @eatflowerchild (#frcpartner) was coming to atlanta, and i can assure you since opening i've been there enough for the both of us. i went in recently to try out some of their seasonal items and dang! i'll try not to play favorites but those yuzu brussels sprouts are out of this world... i also enjoyed the butternut squash, the tomato toast with goat cheese and pesto, and the turkey avocado cobb salad. (don't you worry, i had others sharing with me lol) they also have a seasonal brussels & squash salad that is so delicious and flavorful — make sure not to miss it before it leaves the menu. @eatflowerchild is the perfect casual spot for a quick, healthy meal this holiday season — you bettt you can find me there staying warm with all of their daily soups as well. what's your favorite thing to order there? #iamaflowerchild
Instagram post 2191540914804296631_3697385269 my favorite dessert is hands down a chocolate chip cookie with a good texture and chocolate chunks in every bite. so of course, i had to come up with a recipe of my own! there is never a bad time to make cookies, but they are definitely perfect for the holiday season. bring them to your next cookie exchange or save them for santa... you won't regret it! for the base, i used @bobsredmill Almond Flour which is paleo along with all of the other ingredients. i cannot say enough good things about their products -- i use them in all of my baking and love the quality of each different item. i don't put a measurement when it comes to chocolate chips, put as many as your heart desires -- the more the merrier. to make, you'll need:  1 cup @bobsredmill almond flour
3/4 cup cashew butter (can use any nut butter)
1/4 cup coconut sugar
1 1/2 tbsp maple syrup
3/4 tbsp vanilla extract
3 tbsp almond milk
1 egg
1 tsp baking soda
as many chocolate chips as you desire, i put a lottt 😚  preheat your oven to 350F. put everything in a bowl except for the almond flour and chocolate chips and mix until combined. then slowly add in the almond flour and then the chocolate chips until dough forms. wet hands (this always helps) and form the dough into 12 balls and put on a baking sheet. bake for 13-15 minutes, let cool for at least 10 and enjoy! #BobsHolidayBaking #Ad
Instagram post 2191013840779755620_3697385269 could reaaally go for a glass of sangria right now... especially the fall version that I made for thanksgiving last week. it’s so simple and packed with flavor — it would be perfect for any of your holiday parties coming up. all you need is:  1 bottle red wine
1/2 cup orange liquor
1 cup apple cider (i used the honeycrisp one from @traderjoes)
3 cinnamon sticks
1-2 chopped apples
1 sliced orange
1/3 cup cranberries  put everything into a carafe, mix and let sit overnight or in the fridge for at least three hours. squeeze a few of the oranges in the sangria but leave the rest sliced! cheers 🥂
Instagram post 2190066857936214002_3697385269 there is nothing more exciting to me than receiving a fresh box of organic produce, especially when said produce wouldn’t have normally made it into the grocery store. bye bye food waste, and hello @misfitsmarket! i received my first delivery of their organic subscription produce service the other week and was blown away by everything inside. the reasons that the produce they deliver potentially wouldn’t make it into the grocery store is because they could be too big, too large, oddly shaped, etc., but it all looked + tasted perfect!  some of the things in my box were eggplant, cherry tomatoes, and carrots so I decided to make an ROASTED TOMATO AND EGGPLANT DIP with it! i used 2 of the eggplants, cut them in half, drizzled in olive oil and sea salt and roasted on 425 for 45 minutes. remove the flesh from the eggplant skin and put in a food processor. sauté a container of cherry tomatoes with a couple tbsp of olive oil and 2 cloves of minced garlic until blistered. put the tomatoes in the food processor along with 1/4 cup tahini, 3/4 tsp salt, pepper, an additional cloves of garlic and 1 tbsp olive oil. to serve, add additional olive oil on top plus optional sesame seeds. i served it alongside almond flour crackers and the carrots from the box.  if you’re interested in trying out their organic produce subscription service, you can use the code MATCHAANDMARGS30 for 30% off of your first order! i highly recommend it to anyone looking to reduce their economic footprint and eat some helllla good produce at the same time. the link to their site is on my stories! #MisfitsMarket #ad
Instagram post 2188605680316219124_3697385269 wondering what to do with those thanksgiving leftovers?! look no further. these cute little thanksgiving leftover sliders (#ad) make for the perfect way to use up all the festive goods left in your fridge. you can totally customize them to include whatever you’d like, but for these I used my leftover cranberry sauce made with maple syrup, cranberries and orange juice. add some leftover turkey, cheese from your charcuterie, and you’ve got the taste of thanksgiving all in a hearty slider! for the bread, i used the delicious sprouted grain dinner rolls from @angelicbakehouse. because carbs aren’t just a thing on the holidays. what would you put into yours?! happy Saturday! #angelicbakehouse #beangelic
Instagram post 2187907358093780509_3697385269 currently: planted on the couch with no plans to move anytime soon, full, happy, and grateful for the time spent this week with the people I love most. also wishing i had this spread in front of me because i just really don’t think these boards will ever get old. i have so much fun making them and they really feel like I’m doing an art project, but one you get to devour 👏🏻 also used the caps of my @bamboojuices bottles for the dips for a little sustainable touch.  grapes, buffalo hummus, truffle marcona almonds, apples, @georgiagrinders pecan butter, manchego (new favorite cheese), carrots, @angelicbakehouse fig + tarragon crisps, truffle goat cheese, fig butter, parm crisps + more. happy Friday, loves 😊
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