All Posts By Amy Chaplin

Smoothie of the Month: Pear, Plum and Cinnamon

by in Amy's Whole Food Cooking, October 7, 2014

fall fruit smoothie
You may think smoothies are just for summer’s ripest berries, but blend a harvest of fall pears and plums into a mousse-like whip with almond milk, almond butter and cinnamon and you may never go back to berries. Not only is this smoothie vegan, but it’s made without ice, so it’s the perfect treat on a chilly fall day. Read more

Winter Squash, Three Delicious Ways

by in Amy's Whole Food Cooking, September 30, 2014

squash three ways
Soon winter squash of all shapes and sizes — from butternut and kabocha to acorn and delicata — will fill farm stands and grocery stores. Their sweet flesh is delicious when simply prepared by steaming or roasting. Here are three recipes using those simple methods with a few different flavorings you may not have tried.
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Breakfast of the Month: Gluten-Free Pear Muffins

by in Amy's Whole Food Cooking, September 23, 2014

pear muffins
The wisp of crispness in the air is always a reliable prompt to get back into the kitchen. There is no better way to celebrate the beginning of fall than by baking something sweet and fragrant. These muffins fill the air with the aromas of cardamom, coconut, vanilla and pears. Not only are they gluten-free, but they are also vegan, naturally sweetened and whole-grain. They will most likely please everyone.

Chia seeds and ground flax, along with a little mashed banana, bind the batter and provide a moist and cakey backdrop for the cooked pears. The chia seeds also impart a lovely crunchy texture. Served with a cup of tea, the muffins make the perfect mid-morning or afternoon treat. Read more

Dessert of the Month: Blackberry-Macadamia Ice Cream

by in Amy's Whole Food Cooking, September 16, 2014

blackberry ice cream
What better way to bid farewell to summer than with a bowl of delicious ice cream? Here, rich, creamy macadamia nuts are blended with fresh blackberries to create an irresistible marriage of texture and flavor. Most dairy-free ice creams are made with an all coconut-milk base, and with good reason: The richness of full-fat coconut milk is the perfect replacement for cream. The only downside, if you can call it that, is that the ice creams all taste like coconut. A base made from macadamia nuts offers a nice change of pace, and the nuts’ buttery flavor goes perfectly with the honey and vanilla. With only five ingredients (not counting the water!), this ice cream could not be simpler to make — you don’t even need to turn on the stove. Read more

Salad of the Month: Chilled Noodles with Avocado and Cucumber

by in Amy's Whole Food Cooking, September 9, 2014

salad

Chilled noodle salads make perfect warmer weather meals as they are simultaneously refreshing and satisfying. Here, the earthy flavor of soba noodles, made from a combination of buckwheat and wheat, are enlivened by tangy rice-vinegar-pickled cucumbers and a zippy dressing made with ginger and shiso. Read more

Smoothie of the Month: Blueberry and Chia Seed

by in Amy's Whole Food Cooking, September 2, 2014

blueberry smoothie

Here is a simple nutritious smoothie for getting back into a post-vacation routine. Although it tastes like summer and is delicious when made with fresh blueberries, the smoothie can be prepared well into the fall with frozen berries of any kind.

Famous for their endurance-supporting qualities, chia seeds also give the smoothie an Omega-3 boost and provide fiber and protein that can help keep sippers satisfied. Since the seeds thicken when soaked, they also add body and a creamy texture to the smoothie once blended. The coconut butter supplies a touch of richness and also a hint of sweet flavor that tastes great with blueberries and vanilla.

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Breakfast of the Month: Coconut Pancakes with Cherry Compote

by in Amy's Whole Food Cooking, August 26, 2014

pancakes with cherry compote

Although these whole-grain pancakes are free of gluten and dairy, they are still decadent in the best way and definitely worthy of a special weekend breakfast. The batter is made up of four different forms of coconut: coconut flour, coconut milk, coconut oil and dried coconut. Since coconut has a naturally sweet flavor, you don’t need much in the way of additional sweeteners for a delicious pancake. Plus, the dried coconut flakes, added to the batter as they cook, result in a delightfully crunchy top. A cherry compote offers a quick and easy way to dress the pancakes up, but they are just a good with lots of fresh berries, summer fruit or even just a smear of jam. Read more

Sweet Corn, Three Delicious Ways

by in Amy's Whole Food Cooking, August 23, 2014

corn
Along with tomatoes, sweet corn is one of the top favorite foods of summer. When it’s good, it’s sweet, juicy and totally irresistible. Here are two easy and flavorful recipes to make while corn is at its peak, plus one surprising way to enjoy it on the cob (hint: It may have you thinking twice about the need for butter!). Read more

Dessert of the Month: Nectarine-Raspberry Crisp with Quinoa Topping

by in Amy's Whole Food Cooking, August 19, 2014

nectarine-raspberry crisp
Crisps are one of the best summer desserts. They come together in minutes and can then be left alone to bake — no need to be exact about the timing, just bake until fragrant, golden and bubbling. With crisps, you get everything a pie has to offer in much less time and without any risk of a soggy crust.

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Salad of the Month: Tomato with Sesame Dressing

by in Amy's Whole Food Cooking, August 12, 2014

tomato salad
This time of year, a bowl of sliced fresh tomatoes and a simple dressing can become a delicious meal in itself. Once you’ve had your fill of tomatoes dressed with the classic olive oil and balsamic or red-wine vinegar, try this recipe for a change of pace.

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