Quinoa Kale Pizza Bites (Gf, Df)

Quinoa is one of my favorite grains; I love the texture and how versatile it is. My go-to recipe is a jam packed quinoa salad, but I thought it would be fun to switch it up and make some quinoa bites! These are great for on the go eating, for kids and adults alike, etc. They are delicious dipped in a bowl of marinara sauce, alongside more greens, and with lots of fresh basil on top. These are vegetarian, but you could definitely add pepperoni, chicken sausage, or your favorite meaty pizza toppings.

The bites were made with Nature’s Greens Kale Greens. Their pre-washed greens have been amazing to use in my recipes and beyond. I trust all of their products, being that there are no added preservatives or chemicals. They triple wash their greens, which I really appreciate! If you are local to Atlanta, I have found some of their products at Sprouts and Whole Foods. I have another recipe on my blog that I created with their delicious mustard greens; my Chicken Sausage Noodle Soup with Mustard Greens. Click here for the recipe!

In addition, I added olives and onions to the mix; my personal favorite pizza toppings. I used dairy free cheese, but regular cheese would work just as well. I have tested these with little blocks of Miyoko’s vegan mozzarella and they came out awesome. You can definitely get creative here by using your favorite toppings!

Quinoa Kale Pizza Bites

The quinoa bites taste amazing with fresh basil on top.

Lastly, 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! 

the quinoa bites:

Quinoa Kale Pizza Bites (Gf, Df)

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4

Ingredients

  • 1 1/2 cups cooked quinoa
  • 1/3 cup marinara sauce
  • 1/3 cup shredded vegan cheese can use regular as well
  • 1/3 cup chopped black olives
  • 2 pasture raised eggs
  • 2 tsp Italian seasoning
  • 1/2 tsp pink salt
  • 1 cup chopped mushrooms
  • 1 cup Nature’s Greens Kale Greens
  • 1 tbsp avocado oil

Instructions

  • Preheat the oven to 400F.
  • Heat avocado oil on medium heat in a pan and add the mushrooms and kale. Sauté them until they are completely cooked. 
  • In a large bowl, add the cooked quinoa, marinara sauce, cheese, eggs, seasonings and cooked veggies. Mix until everything is combined evenly. 
  • Line a muffin tray and spray each of the muffin tins. Add the mixture evenly into the tins. 
  • Cook on 400F for 20 minutes and serve with more heated marinara sauce for dipping! 

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

xo,

Cori

Individual Mini Veggie Pizzas (Gf, Df)

I think we can all agree that pizza is one food that just about everyone loves. It’s definitely a symbolic food, whether it brings you back to family pizza nights when you were younger or even a trip to Italy. Sadly, with growing food intolerances these days, not everyone is able to enjoy the original version of pizza. Lucky for us, or shall I say those with a dairy or gluten intolerance — there are SO many ways out there to customize pizzas. You can make them easily with vegan cheese, gluten free crusts, cauliflower crusts; the possibilities are vast.

I came up with these mini individual vegetable filled pizzas that just about anyone can enjoy and make in a matter of minutes. I love anything mini; the cuteness makes me smile! These mini pizzas would be great to pack for a lunch alongside a small salad.

These are totally customizable — you can add any and all of your favorite pizza toppings. The pizza sauce was homemade using Pomi’s finely chopped tomatoes. I simmered the full box of tomatoes with garlic, Italian seasoning, salt, and minced garlic. You can use the cheese of your liking here; I used Miyoko’s Vegan mozzarella. When baking, you will know the pizzas are ready once your cheese has melted. For the base, any English muffin would work as well — I used Mikey’s brand which made my pizzas paleo and gluten free.

Let me know if you decide to make it; I would absolutely love to hear what you think and see your personal twist on these pizzas! 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:

Individual Mini Veggie Pizzas (Gf, Df)

Ingredients

  • 1 box Pomi finely chopped tomatoes
  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp pink salt
  • vegan mozzerella I use Miyoko’s brand
  • pizza toppings of choice I use broccoli, banana peppers, tomatoes and olives
  • fresh basil
  • red pepper flakes optional for spice
  • 4 gluten free English muffins I use Mikey’s brand which makes the recipe Paleo

Instructions

  • Preheat the oven to 400F.
  • Add the olive oil, tomatoes, garlic, and seasonings to a sauce pan and cook on low for about 30 minutes. 
  • Top the English muffins with the homemade pizza sauce, cheese, and pizza toppings of choice. 
  • Bake on 400F for about 12-15 minutes, or until your cheese is melted. Note: vegan cheese takes longer to melt than regular. 
  • Top with fresh basil and red pepper flakes (optional) and enjoy!

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

xo,

Cori

Creamy California Fig and Farro Risotto

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! 

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

Dairy Free Parmesan (V)

Having a dairy intolerance really has not been as hard as I would have ever imagined! There are so many substitutes for cheese out there that I really do enjoy. Some of my favorites are:

Kite Hill (cream cheese and ricotta; found at Whole Foods, Sprouts, and Publix)
Miyoko’s (mozzarella; found at Whole Foods and Sprouts)
Parmela Creamery (shredded cheese and cheese slices; found at Whole Foods)
Pure Abundance probiotic cashew cheese (found only in Atlanta)

Although I have found some substitutes that I absolutely love, I haven’t come across a good dairy free parmesan without lots of funky ingredients and fillers. Which is why I came up with a recipe for my own – and it could not be easier! The base of it is blanched almonds which I have found come out better in this recipe than regular almonds. All you need is five minutes and a food processor and you’re set! It lasts for a couple weeks in the fridge in a sealed container.

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! 

The parmesan on top of spaghetti squash with tomato sauce, spinach, and grass fed meatballs.

Dairy Free Parmesan

Cook Time5 mins

Ingredients

  • 1 cup blanched almonds
  • 3 tbsp nutritional yeast
  • 2 tbsp avocado oil
  • 1/2 tsp pink salt
  • 1/4 tsp garlic powder

Instructions

  • Put all ingredients into a food processor and pulse until it turns into grainy, parmesan-like pieces. Stays good in the fridge for a couple weeks. Enjoy!
Tastes great on a smoked salmon, egg, and arugula taco with a cassava flour tortilla.

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

‘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:

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