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matcha and margs.

All Things Expo West 2019

March 27, 2019blog, posts

Twice a year, the New Hope Network puts on the largest natural foods conference; one is on the east coast (Expo East) and one on the west coast (Expo West). Thousands of companies come together in one convention center and debut what is new and exciting with their brands. It helps connect them to different retailers, vendors, distributors, bloggers and influencers. These Expos really have the power to help bring different brands and companies to the next level. They also serve as a really fun way for bloggers and influencers to network and meet other people in the same industry.

I have been fortunate enough to attend the last three conventions and get a first glimpse of what is coming down the pipeline from some of my favorite natural products companies. It is a blast to meet the faces behind the brands and get to try out their new offerings. There are samples everywhere, thousands of booths, and a whole lot of foodies. This past month, I attended Expo West 2019 in Anaheim, California. I cannot wait to share all of the scoop with you guys!

From a trends perspective, CBD, collagen and turmeric are definitely being used in a wide variety of products in the industry. They all have incredible benefits for you, but it seemed like there was product overload in these areas. There are so many amazing products and companies out there, but I definitely recommend doing your research before purchasing any. Sometimes, it really is easiest to stick with what you know and not over complicate. Simply because I choose to use or purchase something, absolutely does not mean that you need to. With that being said, here are some of my top favorite finds at Expo this year!

Kite Hill

Kite Hill Foods is one of my favorite brands that carries dairy-free cheese alternatives. My long time favorite has been the chive flavored almond milk cream cheese. They launched a few new exciting products this year: everything bagel almond milk cream cheese, strawberry flavored almond milk cream cheese, and dairy-free, ricotta filled tortellini! The tortellini was incredible and they had it prepared in an olive oil and garlic based sauce with peas. I definitely plan on remaking this soon, as I have already spotted the tortellini in my local Whole Foods! If you are gluten-free, unfortunately, the tortellini is not gluten free.

Siete Family Foods

Siete Foods has one of the most friendly and fun brands out there. I always love running into the team at different shows and events. This year, they debuted their new grain free taco shells and sprouted bean dip! If you are not familiar with the brand, they offer great grain-free alternatives for Mexican-inspired cooking. From their grain free tortillas, to their incredible vegetable based hot sauce line, they really have it all. They keep continue to come out with exciting new products and I cannot wait for more!

Chosen Foods

Chosen Foods is one of my long time favorite companies that sells healthy cooking oils. I always use their avocado oil and avocado oil sprays to cook because they are high quality and have a higher smoke point than most other oils. They recently launched their line of 9 flavored avocado oil sprays! My favorite flavor is definitely the garlic, and they have other fun ones like dill and citrus pepper. Chosen Foods is also coming out with a guacamole and an avocado spread which I am super excited about.

Wildbrine

Wildbrine has been known in the natural products industry for their kraut and fermented products. They stole the show this year with their new plant based bries and butter. The brie was extremely authentic to traditional brie in regards to the rind. It tasted great and will come in three flavors: classic, shiitake and beet. Their plant based butter was also amazing; I’m super excited that there is now another clean, vegan butter out there. All of their new products that they debuted are also cultured. This may have been one of my favorite samplings at the show!

Simple Mills

Simple Mills has incredible grain free baking mixes, cookies, crackers, etc. and this year they added an incredible brownie mix to their line! It tastes super fudgy and very similar to a regular brownie. I’m looking forward to enjoying a batch soon with some dairy free ice cream!

New Barn Organics

New Barn is an awesome brand that sells a variety of almond milks and almond milk based ice creams. This year at the show, they sampled their new almond based dips with great ingredients and even better flavors! My favorite was definitely the habanero. They would be a great option for those who do not eat chickpeas as a hummus replacement. I eat chickpeas, and plan to be buying lots of these dips!

Georgia Grinders

Near, dear, and extremely close to my heart, Georgia Grinders came out with Hazelnut butter that is just plain perfect. The only ingredients are slow roasted hazelnuts and sea salt; clean and simple – just how I like it. I actually attended Expo West with Georgia Grinders as the new Full Time Digital Media Manager! This hasn’t quite been discussed on my page yet, so if you’re reading this, you’re the first to know! I’m beyond excited for this new leap of faith in my career and am thrilled to work alongside a brand that values a commitment to quality and simplicity as much as I do.

Sir Kensington’s

Sir Kensington’s has a fabulous line of condiments and dressings that they recently expanded to include flavored balsamic vinegars! I was able to try them out at the show on top of some vegetables and they were great. Vegetables are definitely a rare find at the show so I totally appreciated these samples. My favorite one was the Dijon Balsamic, but they all have really unique and delicious flavors.

Miyoko’s

Miyoko’s is another one of my favorite dairy free cheese and butter companies. I use their mozzarella frequently as it definitely melts a lot easier than other vegan cheeses I have tried. The product pictured above was my new favorite. It is the Biergarten Garlic Chive cheese and it is absolutely to die for, especially on pretzels. They also debuted their new line of cheeses which are completely nut free and made with a base of sweet potatoes. Miyoko’s did not have any official packaging out yet, but I am excited to see them on shelves soon! The nut-free cheeses tasted incredible and I assume they will melt just as easily as their other offerings.

Chameleon Cold Brew

Oat milk in my lattes has to be one of my favorite morning treats ever. Chameleon Cold Brew is making that a lot easier by combining their organic cold brew with organic oat milk in the bottles pictured above. They will come in a couple flavors and they all taste great!

Birch Benders

My love for Birch Benders pancake mix runs deep, and I was so excited that they expanded their line to include syrups! Their syrups are sweetened with monk fruit and have added MCTs in them. Birch Benders also launched a plant based and a Keto pancake mix. Both were delicious and will have a frozen boxed waffle to accompany them. My favorite mix is still the Paleo pancake mix and the Paleo frozen waffles, but I think it is super awesome that they are expanding to meet the needs of so many consumers. Yay!

Hu Kitchen

Hu Kitchen is coming out with Paleo chocolate chips! They are called Gems and are absolutely perfect for all of your Paleo baking needs. I’m really pumped about this as I will no longer have to chop their bars up for baking. As far as the bars go, they launched a delicious Earl Grey Cashew Butter Chocolate bar. They were sampling their Orange Dream Vanilla Cashew Butter and Cashew Butter and Raspberry Jelly bars which launched last fall at Expo East. Hu Kitchen is definitely one of my favorite Paleo chocolate companies out there. Make sure check out their storefront in New York City if you ever have the chance. Rumor has it there may be a new location soon… stay tuned!

PS. They are also launching grain free crackers! Be on the lookout on their Instagram page and website.

Taste Republic

Taste Republic has an amazing line of fresh, gluten-free pastas. You can find their pastas in the refrigerated section of your grocery store. I get mine at my local Whole Foods and Sprouts. Some of their pastas are paleo/grain-free, and they just added cauliflower linguine to the line. It is just as delicious as their other pastas and I’m thrilled about this awesome grain-free pasta option! All of their pastas only take a few minutes to cook which is when you really know that they are fresh. The pastas are also available on their website, but the cauliflower linguine is currently sold out.

Banza

Banza was sampling their delicious new chickpea rice. I’ve posted about it a lot on my feed and in my stories, but it is always great to see the friendly faces behind this brand. They were sampling a fried rice recipe with their rice that I will definitely be recreating soon!

Mother Raw

Another one of my favorite brands that I found at Expo was Mother Raw. They offer a line of extremely clean dressings and dips. All of their products are made with a base of extra virgin olive oil and apple cider vinegar. Mother Raw sells an awesome plant based, nut-free queso, too! I loved all of the dressings, but the Caesar and the Maple Fig were two of my top choices. Check out this brand for simple, good for you products that can really help elevate your meals.

Eating Evolved


The delicious Paleo chocolate brand, Eating Evolved, is also coming out with Paleo baking chips! One of my favorite products of their’s is their cashew milk chocolate bar, so I am excited that they are launching cashew milk chocolate chips as well. Eating Evolved is expanding their line of Paleo coconut butter cups to include nut butter cups. The inside of these new cups are filled with either almond or cashew butter and are absolutely delicious. All of the ingredients for their new cups are just as clean as the one’s found in their other products!

Hilary’s Eat Well

My favorite veggie burger company, Hilary’s, came out with a new grain-free super cauliflower burger. It is definitely my new favorite item of their’s. The new burgers really remind me of a potato pancake and are super comforting. I can’t wait for these to hit the shelves soon.

Jeni’s Splendid Ice Creams

My absolute favorite ice cream company, Jeni’s Ice Cream, launched three new amazing dairy free flavors! The came out with Roasted Peanut Butter & Strawberry Jelly (my favorite), Cold Brew with Coconut Cream, and Texas Sheet Cake. They are all so amazing and I couldn’t be more thrilled with how they turned out! If you live near a Jeni’s Ice Cream Shop, the new dairy free flavors are available there now.

Bonafide Provisions

Bonafide Provisions came out with incredible Keto broths, and the one with lemon, turmeric, coconut and MCT oils was to die for. I think I went by their booth everyday to snag a cup. I’ve been a longtime fan of their clean, nourishing broths and this new Keto focused launch surely did not disappoint. Bonafide also did a beautiful packaging re-brand which will be in stores soon!

Soozy’s Grain Free

Soozy’s has incredible, grain-free muffins that can be found in the freezer section of your grocery store. I get mine at my local Kroger, and they can be found at any of the Kroger brand stores. They came out with grain-free DONUTS this year which tasted just as amazing as their muffins.

Naturally Clean Eats

When I make a bar recommendation, you know it it means that I really love them because I am not the biggest bar girl. I absolutely loved the bars from Naturally Clean Eats; they are clean, vegan, gluten-free, and most importantly they do not require refrigeration. The owner, Jessica, could not be sweeter which is always a plus! She sells delicious flavors like Spiced Chocolate Chip Cookie dough and just recently came out with a new Oatmeal Raisin bar which launches in May. Her packaging is stunning and I can’t wait to bring these with me on the go.

Vital Farms

The Vital Farms brand is truly an awesome one to me as they are super transparent with their practices, their mission, etc. I am pumped that they are launching a Ghee butter as it is something that I highly enjoy cooking with. The new ghees are definitely going to be as stellar as the rest of their line!

Culina Yogurt

Another one of my favorite Expo finds was the dairy free yogurt from Culina Yogurt. Their delicious plant based yogurt is sold in mini plant pots which is super environmentally friendly and could not be cuter. It is hard to come across a creamy, delicious plant based yogurt and Culina completely nailed it. Culina’s flavors are: Plain and Simple, Bourbon Vanilla, Strawberry Rose, and Blueberry Lavender. They are super unique and I’m so excited that I will be able to purchase these in Sprouts soon!

Fourth and Heart

The current ghee brand that I use and love, Fourth and Heart, launched a new turmeric ghee and it is delicious. They also launched ghee-based protein bars which were great. I had never tried their chocolate ghees before, but I will now definitely be purchasing them going forward. Yum!

Beanfield’s

Beanfields carries a line of delicious bean-based chips with awesome flavors. I love the texture of their chips and they are definitely quite addicting. On top of their already amazing line, they debuted their new flavors at the show that are made with a base of white beans. The chips are a little lighter and come in Salt and Vinegar, Spicy Queso, Himalayan Pink Salt, Jalapeno Lime and Cheddar.

I hope you enjoyed! If you have any specific questions about any of the products or companies listed, please do not hesitate to reach out!

xo,

Cori

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Miso Ginger Chicken Thighs (Paleo)

March 5, 2019dinner, recipes

Has anyone else experienced a rut with chicken? This happens to me all the time. This protein has the tendency to be overcooked easily, and I am not a fan of dried out chicken. Enter my new favorite chicken product, chicken thighs. They are packed with flavor, healthy fats, and are a lot more satisfying to me than chicken breasts. Incorporating the thighs into my diet always help me get me back on the chicken loving train.

Chicken thighs are great on their own cooked with olive oil and minimal spices. You probably know I have been obsessing over all of the Asian-inspired recipes lately if you follow me on Instagram. It was only a matter of time before I came up with an Asian marinade! The chicken thighs are baked in the oven which makes for quick and easy clean up. The baking method also helps make the chicken thighs extremely crispy.

The flavor of the miso and the ginger comes from the Ginger Bou Miso Broth cubes. All of their broth cubes are great for cooking soups, stews, and so on. You can make sauces or pastes with them, which is how I created this recipe. You’ll need 1/4 cup of hot water to dissolve the cubes in. The mix will turn into a delicious, thick miso paste after mixing the water thoroughly. This paste is complimented by sesame oil, soy sauce, red pepper flakes, rice wine vinegar and date syrup. It makes a delicious chicken thigh marinade.

Recipe:

Print Recipe

Miso Ginger Chicken Thighs (Paleo)

Prep Time10 mins
Cook Time44 mins
Total Time54 mins
Course: Dinner
Cuisine: Asian-inspired

Ingredients

  • 2 cubes Bou Miso Ginger
  • 1/4 cup hot water
  • 3 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 3 tbsp soy sauce can sub coconut aminos or tamari
  • pinch of sea salt
  • 1/4 tsp red pepper flakes can add more if you like it spicier!
  • 1 tbsp date syrup

Instructions

  • Dissolve and mix the Bou Miso Ginger cubes into 1/4 cup of hot water. Make sure everything is combined and that there are no clumps. It should resemble a sauce or paste. 
  • In a bowl, mix together the miso and water sauce combination, the soy sauce, the sesame oil, salt, red pepper flakes, rice vinegar and date syrup.
  • Put the chicken in a container or bag to marinade in the sauce. Make sure the sauce covers all of the pieces of chicken. 
  • Marinate the chicken in the sauce overnight in the refrigerator. If you do not have enough time, you can marinate in the refrigerator for an hour, but I do not recommend doing it for much shorter. 
  • When ready to bake, preheat your oven to 425F. 
  • Place your chicken on an oven rack stacked on top of your oven-safe pan. The oven rack will help the chicken get crispier.
  • Top the chicken thoroughly with sesame seeds. 
  • Bake the chicken for 22 minutes, flip, and bake for an additional 22 minutes. 
  • Top the chicken with sesame seeds and chopped green onions. Taste great over rice or on its own! 

The recipe suggest that you leave the chicken thighs marinating in the sauce overnight so that the chicken can truly pick up all of the flavors. If you don’t have enough time, you can marinade them for an hour in the fridge. I do not recommend going much shorter than that. Once they are done, I love topping them with more sesame seeds and lots of chopped green onion!

Lastly, let me know if you decide to make the Miso Ginger chicken thighs and I would absolutely love to hear what you think! If you remake them on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

xo,

Cori

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“Cheesy” Paleo Egg Muffins (Gf, Df)

February 26, 2019breakfast, recipes

I’m definitely more of a savory girl when it comes to breakfast. Give me all of the eggs, bacon, potatoes; you name it. When it comes to bringing breakfast on the go, it definitely can be easier to throw in a yogurt or a bar. I do this more often than I’d like to, which is why I created these delicious, Paleo egg muffins with a hint of “cheesiness”!

The hidden stars of the show in these Paleo egg muffins are the coconut milk and nutritional yeast. They add an amazing layer of creamy, “cheesiness” behind the scenes. Nutritional yeast is a deactivated yeast that adds a delicious flavor of cheese to dishes without adding dairy. It is extremely popular in vegan dishes and products. Although this dish is not vegan, it still adds an incredible flavor that you won’t want to miss!

There are an abundance of veggies included which helps round these muffins out to be a great balanced breakfast option. They’re packed with all the healthy fats to keep you full throughout the morning. That is definitely a required quality for my breakfast choices each morning. My favorite part about the muffins are that they are extremely customizable. If you don’t like chicken sausage, leave it out. Love tomatoes? You can add those in too! The base of this recipe is a great vehicle for you to make your own version of breakfast in the size of a muffin.

Recipe:

Print Recipe

“Cheesy” Paleo Egg Muffins (Gf, Df)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Dairy Free, Egg, Egg Muffins, Gluten Free, Healthy breakfast, Meal prep, Paleo

Ingredients

  • 10 pasture raised eggs I use Vital Farms
  • 1/3 cup coconut milk
  • 3 tbsp nutritional yeast
  • 1 cup mushrooms chopped
  • 1/2 cup yellow onion chopped
  • 2 handfuls baby kale
  • 2 links chicken sausage I used Applegate brand pre cooked Chicken & Apple sausage
  • 1 tbsp avocado oil I use Chosen Foods
  • 1 clove garlic

Instructions

  • Preheat the oven to 400F.
  • Heat a pan with the avocado oil. Add the garlic and onions and saute until translucent. Add in the mushrooms and cook for about 4 minutes. Then, add in the kale and cook until wilted.
  • In a large mixing bowl, crack in the eggs and whisk until combined. Add in the coconut milk and nutritional yeast and whisk again. Then, add in the cooked vegetables and chopped chicken sausage links.
  • Add salt and pepper to the mix to preference. I used about 1/2 tsp of salt and 1/4 tsp of black pepper, roughly. Make sure everything is mixed together.
  • Place the mix into silicone baking liners in a muffin pan and fill the liners about 3/4 of the way. Bake on 400F for 20 minutes. The recipe makes around 15 muffins, so you will have to fill and bake twice. If you want less, half the recipe! This recipe serves two for the week. Enjoy!

To note, I made these using silicone baking liners, which I have linked here. I highly recommend using these as they make clean up so much easier. Anything to help simplify my time in the kitchen is always a win for me.

Let me know if you decide to make the Paleo egg muffins and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

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Pumpkin Seed and Arugula Vegan Pesto (Nut Free)

February 18, 2019dinner, lunch, recipes

When I first started eating “healthy”, nutritional labels ruled me. In my head, pestos were a no go being that it had over twenty plus grams of fat. This is definitely a longer story that has a happy ending which I will save it for a blog post of its own. I ended up teaching myself all about nutrition, the important of ingredients, and the significance of healthy fats in our bodies. It was not something I learned over night, but I am so relieved I am at the point I am at today. I value ingredients and food quality, not numbers. Personally, my body now thrives off of all the healthy fats. This vegan pesto is one of my favorite ways to incorporate them.

If pesto was a food group, it would definitely be my favorite one. I am obsessed with the fresh flavor it adds to a variety dishes. The ingredients come together so well and truly add a whole extra layer of flavor. It is an extremely versatile sauce and can be made using many different ingredients. Noodles are my favorite vehicle to enjoy them on, but it is also great cooked on top of salmon.

The vegan pesto on Banza chickpea pasta Cavatappi noodles

I love to experiment with different pesto recipes while using nutritional yeast as a replacement for cheese, making it a dairy free pesto. This version of vegan pesto is nut free, as it uses Bob’s Red Mill’s pumpkin seeds. Many arugula based pesto recipes use the arugula as a replacement for basil, but I love the combination of the two. Basil is one of my favorite herbs, so I definitely did not want to eliminate it here.

Recipe:

Print Recipe

Pumpkin Seed and Arugula Vegan Pesto

Cook Time3 mins
Course: Dinner, Sauce
Cuisine: Italian
Keyword: Arugula, Pasta, Pesto, Vegan, Vegan Pasta

Ingredients

  • 1 cup basil tightly packed
  • 2 tbsp avocado oil
  • 1/4 cup pumpkin seeds I use Bob’s Red Mill
  • 1 cup arugula tightly packed
  • 4 tbsp nutritional yeast
  • 1/2 tsp Himalayan pink salt
  • 2 cloves minced garlic
  • 3-5 tbsp water

Instructions

  • Put all ingredients in a food processor and pulse until it reaches your desired consistency. You can add less water if you like it thicker and more creamy.
  • You can enjoy on pastas, on your eggs, on toast, etc! 

Let me know if you decide to make the vegan pesto and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

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Greek Pasta Salad (Gf, Df)

February 13, 2019lunch, recipes

Lately, I’ve been obsessing over pasta salads. A lot of my day to day is spent on the go, so I am all about healthy lunch ideas that are easy to transport. I don’t enjoy spending hours in the kitchen when it comes to meal prep, and this recipe could not be easier to whip together. Pasta salads don’t require any additional heating when consuming and they are extremely versatile when it comes to ingredients. They pack in a ton of protein, which is always a plus for me. Mediterranean salads are my absolute favorite, so I thought I’d make them more enticing by adding noodles to the mix! This Greek Pasta is delicious when made with legume-based pasta, which keeps you fuller longer than regular pastas. What’s not to love?!

The olives, cucumbers, and tomatoes come together with the oil and spices to make a delicious, Greek inspired meal. I love to add a lot of arugula to the mix as well. It is my favorite green and adds a really nice flavoring. Being that I have a dairy intolerance, I have not included cheese in this recipe. If you do not need a dairy free recipe, you can absolutely add in some feta! Additionally, some toppings that would be great in this Greek pasta salad include grilled chicken, shrimp, avocado, hemp seeds, etc.

Let me know if you decide to make the Greek pasta salad and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

Recipe:

Print Recipe

Greek Pasta Salad (Gf, Df)

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: Convenient, Dairy Free, Gluten Free, Greek, Mediterranean, On the go, Pasta, Pasta Salad
Servings: 4

Ingredients

  • 1 box gluten free pasta I like using legume based pastas!
  • 3 tbsp avocado oil
  • 1 tbsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp pink Himalayan salt I use Redmond’s Real Salt
  • 3.5 oz can sliced black olives
  • 1 cup cherry heirloom tomatoes chopped
  • 2 Persian cucumbers chopped
  • 1 1/2 cups arugula

Instructions

  • Cook the pasta according to the package and strain. Run cold water through the pasta so that it does not stick together.
  • Immediately after, add the avocado oil and seasonings to the pasta. Stir until evenly distributed.
  • Add in the olives, tomatoes, cucumbers and arugula and mix. 
  • You can add any additional toppings — would be good with chicken, feta, avocado, hemp seeds, etc. Enjoy!

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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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