kale falafel patties with smoky tahini sauce

kale falafel patties with smoky tahini sauce

woa woa woa wait.. there is no cheese??

kale falafel patties with smoky tahini sauce

YES, this recipe has cheese!! just an appropriate amount of feta.. and it’s still healthy enough to incorporate into our “new year new me” mantra.

falafel is one of my favorite foods. this is a nutrient-packed westernized version of authentic falafel which is usually made from soaked and chickpeas, herbs, and spices and then fried. authentic falafel is a must-try! it can be found at any authentic Mediterranean restaurant. if one isn’t nearby you can use this authentic falafel recipe from a blog I adore called ‘this mess is ours’.

kale falafel patties with smoky tahini sauce

these would be great for dinner or to pack for lunch. they keep well, and the kale releases energy to power through the rest of the day! 

kale falafel patties with smoky tahini sauce

I adapted this recipe for a magazine called Gluten Free & More. it appeared in their April/May 2017 issue. working on these projects with them was the closest to my dream that I have ever been. I love making food, photographing it, and sharing it with people. sometimes I think it is a weird thing to enjoy, but everybody has their own dream. and once you have tasted your dream, it is hard to turn away. it is easy to give into self-doubt, “I will never make it..etc.” and motivation is hard to come by. but, I believe the dream is worth it. your dream is worth it!! keep going! I believe in you.

your dream is worth it.

kale falafel patties with smoky tahini sauce
a healthy western version of your favorite Mediterranean food!!!!
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Ingredients
  1. kale falafel patties
  2. 2 cups cooked or canned chickpeas, drained and rinsed
  3. 2 cups torn and packed kale leaves
  4. 1/2 cup garbanzo flour (all purpose flour works well as a substitute)
  5. 3 tbsp olive oil
  6. 1 finely chopped shallot
  7. 2 cloves garlic, minced
  8. 1 tsp ground cumin
  9. 1/2 tsp salt
  10. crumbled feta
  11. smoky tahini sauce
  12. 2 tbsp tahini
  13. 2 tbsp olive oil
  14. juice from 1/2 lemon
  15. 1 tsp smoked paprika
  16. salt and pepper
Instructions
  1. kale falafel patties
  2. 1. place chickpeas, kale, flour, 2 tbsp olive oil, shallot, garlic, cumin, and salt in a food processor and pulse until mixture is just slightly chunky.
  3. 2. dampen hands and roll mixture into 8 balls. then flatten and shape into patties.
  4. 3. in a large skillet heat 1 tbsp oil over medium heat. cook patties 5 minutes per side or until golden.
  5. smoky tahini sauce
  6. 1. whisk tahini, 2 tbsp olive oil, lemon juice, smoked paprika, salt, and black pepper and serve drizzled over patties!!
Notes
  1. crumble feta on top!!!
Adapted from brynn houska
Adapted from brynn houska
breaking bread xo, brynn http://www.breakingbreadxo.com/

carrot miso soup from Kitchen Stories

you can find this lovely recipe below or in the Kitchen Stories app!

(shout out to Kitchen Stories, I hope you all see this. you all are doing an incredible job and I love your work.)

growing up I only ever had soup from a can. it was always bland for the most part and never fully satisfying. at the time I didn’t know it was bland because I had never had anything better. adventurously trying ramen places and working in a restaurant has opened my eyes to the potential of soup. it has become something that isn’t ordinary anymore. a good ramen experience will honestly change your life. I had no idea soup could be so wholesome and flavorful.

I’ve been trying to eat more veggies *yawn* and vitamin c along with my diet of bagels and cream cheese. I love the energy vegetables give me but sometimes pizza just sounds better. finding yummy recipes for veggies makes me look forward to eating them instead of thinking, “ugh.. salad again?!”

veggies heal you. they help your skin, eyes, gut, heart, hangovers, and basically everything. soup can be one of the most healing foods. this soup is velvety and has a wonderful balance of sweet and spicy. adding a dollop of coconut milk makes it creamy and even better.

my new favorite place for dinner inspiration is Kitchen Stories. it is a video-based platform, super user-friendly, design-oriented, and so helpful when I need ideas. it is well organized and I actually end up making the recipes I find. I watch so many food videos on Instagram that I adore but never make because they are here and then gone. Kitchen Stories makes it easy to search, save, and access the food you want to make. among recipes, Kitchen Stories also has helpful how-to videos and fun food articles. it is beautiful!!! here is their about page if you are more interested!!

kitchen stories

let’s get cookin’

carrot miso soup from Kitchen Stories
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 17 1/2 oz carrots
  2. 1 onion
  3. 2 cloves garlic
  4. 1 chili
  5. 2 tbsp coconut oil
  6. 3 1/4 cups vegetable stock
  7. 2 1/2 tbsp red miso paste
  8. 1 lime
  9. coconut milk for serving
  10. baked kale for garnish
  11. optional chili flakes
  12. salt & pepper
Instructions
  1. wash carrots and chop them along with onion, garlic, ginger, and chili
  2. heat coconut oil in a large saucepan and saute onion, garlic, ginger, and chili over medium heat
  3. add carrots to the pan and briefly saute
  4. add vegetable stock and bring to a boil, then reduce heat and leave to simmer for 20 minutes or until the carrots soften slightly
  5. remove the soup from the heat and puree with a hand blender or a food processor.. or a normal blender if you are improvising 🙂
  6. return to heat and add the miso paste and lime juice. simmer for 2 more minutes
  7. add a dollop of coconut milk to each bowl and garnish with baked kale, chili flakes, salt & pepper (all optional)
  8. enjoy!
Notes
  1. once you add the miso, do not bring the soup to a boil. only simmer. boiling will destroy the flavor of the paste.
Adapted from brynn houska
Adapted from brynn houska
breaking bread xo, brynn http://www.breakingbreadxo.com/
xo, brynn

dark dark chocolate coffee cookies

dark dark chocolate espresso cookies

coffee and chocolate. name a better duo.

I can’t wait because that will take forever, and you need to get onto making these cookies.

dark dark chocolate espresso cookies

F U N  F A C T !

the coffee bean and the cocoa bean are both plant seeds called “beans” and they both have stimulating properties. caffeine for coffee and theobromine for cocoa. AKA the perfect 3 PM slump pick-me-up. the perfect after-school/work/nap/shopping/anything treat.

dark dark chocolate espresso cookies

I love the classic chocolate chip cookie. that’s why it’s a classic. It is loved and adored by practically everyone. however, the holidays are calling for something more indulgent this year.

queue song

* I T ‘ S   A   C E L E B R A T I O N * 

celebrate good times c’mon!!!

dark dark chocolate espresso cookies

how was this recipe born? well, to start I love grocery stores. I am in awe of how everything is so ready and available. most people want to get in-and-out of the grocery store; but, I want to linger. loitering as some employees would call it. wandering around and looking at ingredients lets my brain run with fun ideas.

so there I was, exploring the grocery store (Sprouts specifically) like the weirdo I am. while wandering I came across bins of stuff. there are all kinds of bins; trail mix, grains, candy, etc. I especially like the dark chocolate covered ________ (fill in the blank) bins. yum. I found that one of these bins had COFFEE FLOUR. YES. coffee flour! I immediately thought of making coffee/chocolate cookies. thank goodness I did because it led to this delicious brainchild. 

dark dark chocolate espresso cookies

turns out, Coffee Flour is an amazing thing.

1. Coffee Flour uses the fruit that surrounds the coffee bean (the cherry) that would otherwise be discarded in the harvesting process. (nature’s wasted superfood stated by Paste Magazine) this reduces waste and helps poor coffee farmers earn more money!!! 

2. coffee cherries are super nutritious!!! they have 3x more protein per gram than fresh kale, more natural fiber than wheat, and are gluten-free!

3. it is delicious.

dark dark chocolate espresso cookies

dark dark chocolate coffee cookies
made with amazing Coffee Flour
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Prep Time
20 min
Cook Time
9 min
Total Time
29 min
Prep Time
20 min
Cook Time
9 min
Total Time
29 min
Ingredients
  1. 1 3/4 cups all purpose flour
  2. 1/3 cup cocoa powder
  3. 1/3 cup Coffee Flour
  4. 1 tsp baking soda
  5. 2 sticks butter or 1 cup coconut oil
  6. 1/2 cup sugar
  7. 1 cup brown sugar
  8. 2 tsp vanilla
  9. 2 eggs
  10. 2 cups dark chocolate chips
  11. optional powdered sugar
Instructions
  1. beat room temperature butter or oil, sugars, and vanilla together until smooth
  2. add eggs and gently beat until mixed in
  3. in a separate bowl, combine and mix flours and baking soda
  4. gradually beat in flour mixture to wet ingredients
  5. stir in chocolate chips
  6. *optional- chill in fridge for 1-3 hours for better results
  7. roll into 1 inch sized balls
  8. bake at 350 for 8-10 minutes
  9. let cool and sprinkle on powdered sugar for a fun winter look
Notes
  1. these cookies don't spread out while in the oven like most chocolate chip cookies because coffee flour and cocoa powder are dense. however, they are still moist. if you do want them to flatten out you can either reduce the amount of flour or add more butter and brown sugar.
breaking bread xo, brynn http://www.breakingbreadxo.com/

oven-baked parmesan kale frittata

warm, cheesy, eggy, veggie goodness on cold mornings.

oven-baked kale frittata

I. love. frittatas. why wouldn’t I want to eat my veggies immersed in scrambled eggs? hello.. I love eggs. why does putting an egg on things make it instantly better? I don’t know? because it just does! ..leftover fried rice? egg. burger? egg. poutine? egg. my tongue?? egg!!!

oven-baked kale frittata

oven-baked kale frittata

the Italian frittata is sometimes overshadowed by its big French cousin, the quiche. the frittata leans more towards the omelet side of the egg family, and the quiche is close to the pastry side. traditionally frittatas are made in a skillet, but this one is oven-baked! yum! frittatas are traditionally crust-less; although, if you want to incorporate a flaky crust for your own enjoyment, be my quiche.

this frittata is perfect for a slow morning, or a grab-n-go type of morning. when it is 7:43 AM and you are starving but also don’t want to be late to work… you can reach in the fridge and zap a slice of frittata on your way out the door. OR make it on your day off and enjoy it right as it comes out of the oven. yum. frittatas are great for a crowd because they are easy to make & serve, and they are healthy & satisfying. it’s like everyone gets a personal omelet!

oven-baked kale frittata

* * *

I am actually super excited about this recipe because it was part of a project I did with a magazine called Gluten Free & More. it appeared in their April/May 2017 issue and again in their current November/December 2017 issue. working on these projects with them was the closest to my dream that I have ever been. I love making food, photographing it, and sharing it with people. sometimes I think it is a weird thing to enjoy, but everybody has their own dream. and once you have tasted your dream, it is hard to turn away. it is easy to give into self-doubt, “I will never make it..etc.” and motivation is hard to come by. but, I believe the dream is worth it. your dream is worth it!! keep going! I believe in you.

your dream is worth it.

* * *

oven-baked kale frittata

oven-baked kale frittata

oven-baked parmesan kale frittata
Serves 8
the Italian omelet, oven-baked with kale
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Prep Time
9 min
Cook Time
25 min
Total Time
34 min
Prep Time
9 min
Cook Time
25 min
Total Time
34 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 yellow onion, chopped
  3. 1/2 lb fresh sausage
  4. 2 garlic cloves, minced
  5. 4 large curly kale leaves, torn to bite size pieces
  6. 8 large eggs
  7. 1/3 cup milk
  8. 1/2 cup red peppers, chopped
  9. 2 tsp fresh thyme
  10. 1/4 tsp black pepper
  11. 1/4 cup Parmesan cheese
Instructions
  1. preheat oven to 375
  2. grease 9 inch round pan
  3. heat oil in skillet over medium heat. add onion and cook for 3 minutes. toss in sliced sausage, red pepper, and garlic for another 3 minutes. stir in kale, heating just slightly
  4. in a large bowl whisk together eggs and milk. stir in thyme and black pepper
  5. place sausage mixture in 9 inch round pan and pour egg mixture over top, making sure all kale is covered
  6. place in oven and bake for 25 minutes or until cooked through center. remove and immediately sprinkle Parmesan over top
  7. let cool and enjoy
Notes
  1. placing Parm on after baking helps the Parm stay soft and not burnt!
  2. keeps well in the fridge for a few days! have not tried keeping it in the freezer... but curious
Adapted from matthew kadey
Adapted from matthew kadey
breaking bread xo, brynn http://www.breakingbreadxo.com/

tomato basil mozzarella gnocchi

tomato basil mozzarella gnocchi

let’s start with this beautiful basil and oregano bathing in olive oil. if this isn’t romantic, at least in the idyllic sense, then I do not know what is.

tomato basil mozzarella gnocchi

for our amazing delicious vibrant sauce, we are going to use these tomatoes! these are whole san marzano tomatoes swimming in tomato puree! swimming, bathing.. there is a lot of that activity going on here.. san marzano tomatoes are a variety of plum tomato. they have a strong taste that is sweeter, less acidic, and more flavorful than the roma tomato. they are actually the preferred tomato for Neopolitan pizza so, yes they will make a lovely difference in taste. their flesh is also much thicker, ideal for a pasta sauce. because you know texture is important.

learn more about these red beauties >>here<< in this fun interactive from the NY Times!!

tomato basil mozzarella gnocchi

the sauce gets its golden orange color from the red tomatoes and the melted mozzarella. technically it’s not vodka sauce, because that orange Italian pasta sauce involves tomatoes and cream. so, I’m not quite sure what to call this sauce, other than delicious.

tomato basil mozzarella gnocchi

gnocchi.

if you have never had it, I can only describe it to you as the queen of all pasta, they Bey of pasta. soft pillows of Italy swimming in a warm blanket of tomatoes.

tomato basil mozzarella gnocchi

I really think this dish will make your special someone feel special. it’s important to let the people we care about know they are special!!! they deserve to feel and know they are loved without a doubt! friends, family, parents, and the one special person! 

tomato basil mozzarella gnocchi

tomato basil mozzarella gnocchi
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/4 cup olive oil
  2. 3 tbsp fresh oregano
  3. 1/4 cup fresh basil
  4. 1/2 yellow onion diced
  5. 3 cloves garlic
  6. handful of torn spinach (optional)
  7. 1 28 oz can San Marzano tomatoes
  8. salt and pepper to taste
  9. 1 16 oz package gnocchi
  10. 8 oz cherry/pearl mozzarella balls halved
Instructions
  1. cook basil and oregano in the olive oil in a saucepan over medium heat for 5 min until herbs are a little crispy
  2. add diced onion and minced garlic, cook for another 5-7 min until onion is about to brown, don't let it brown
  3. ad torn spinach and mix in
  4. crush tomatoes and add to pan with juice
  5. season with salt and pepper and simmer for 30 minutes
  6. cook gnocchi as directed on package in salted water, drain, rinse with cold water so they stop cooking and set aside
  7. add mozzarella to sauce and gently stir in evenly
  8. add gnocchi and enjoy!
Adapted from foodie crush
Adapted from foodie crush
breaking bread xo, brynn http://www.breakingbreadxo.com/