Friday, July 3, 2020

Happy 4th of July!


The Immune System and COVID-19 Treatment


Hoff's Sweet Potato Chocolate Pudding

Inspired by this Jaroudi Family recipe.


Hoff's Sweet Potato Chocolate Pudding
Serves: 4
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 2 Jersey/Japanese Sweet Potatoes
  • 1 cup Plant-based Milk
  • 1/3 cup Cacao Powder
  • 1/3 cup Maple Syrup
  • 1/2 tsp Sea Salt
Directions:
  1. Stab each Potato with a few holes and bake at 400 degrees for 1 hour
  2. Allow Potatoes to cool enough to handle, before peeling & placing into a blender or Vitamix
  3. Add remaining ingredients
  4. Blend until smooth
  5. Place Pudding in fridge until chilled
  6. Try not to eat all of it yourself in one sitting, event though you can, IT'S A POTATO!!!  :) 
Hoff Thoughts: Be sure to use a store bought Milk for this recipe, when I used my homemade Almond Butter Milk, the pudding did not set up as well.

Friday, June 19, 2020

Hoff's Summer Veggie Sushi Bowl

Hoff's Summer Veggie Sushi Bowl
Yields: 2 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

  • 2 cups Jasmine Rice
  • 2 cups Water
  • 1 tbsp. Rice Vinegar 
  • 1 tbsp. Sugar
  • 1 Avocado (cubed)
  • 1 cup Cucumber (chopped)
  • 1 cup Shelled Edamame (thawed) 
  • 1 Nori Wrapper (thinly cut)
  • 1 tsp. Sesame Seeds
  • Braggs to taste

Directions:
  1. Place Rice & Water in an Instant Pot & cook on Manual for 3 minutes, Quick Release or prepare per the package instructions
  2. Stir in Vinegar & Sugar
  3. Divide Rice evenly into two bowls
  4. Add Avocado, Cucumber & Edamame
  5. Top with Nori & Sesame Seeds
  6. Season with Braggs

Friday, June 12, 2020

Watermelon Refresher

Watermelon Refresher
Yields: about 32 oz.
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 4 cups Watermelon
  • 1 cup Water
  • 4 Ice Cubes

Directions:
  1. Blend everything together using a high speed blender
  2. Consume immediately

Friday, May 29, 2020

Hoff's Chocolate Oatmeal

Hoff's Chocolate Oatmeal
Serves: 1
dairy-free, egg-free, oil-free, soy-free, gluten-free



Ingredients:
  • 1 cup Water
  • 1/2 cup Old Fashioned Oatmeal
  • 1/4 cup Frozen Blueberries
  • 1/4 Puffed Rice Cereal
  • 1 tbsp. Maple Syrup
  • 1 tsp. Cacao Powder 
  • Pinch of Sea Salt (optional)

Directions:
  1. In a small bowl, combine Oatmeal & Milk
  2. Microwave for 2 minutes
  3. Mix in Maple Syrup & Cacao Powder
  4. Top with Blueberries & Rice Cereal

  Hoff Thoughts:
The frozen Blueberries help to cool down the Oatmeal, no need to thaw beforehand.  This is perfect when you are craving something sweet, but don't want to sabotage your healthy ways.


Friday, May 22, 2020

Hoff’s Orange Sauce

Hoff’s Orange Sauce
Yields: 1 1/2 cups
dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 1 cup Orange Juice
  • 1/4 cup Braggs Amino Acids
  • 1/4 cup Ketchup
  • 2 tbsp. GF All-Purpose Flour
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Honey Mustard
  • 1 tbsp. minced Garlic 
  • 1 tsp. minced Ginger
Directions:
  1. In a medium sauce pan whisk all ingredients together over medium- high heat, until boiling and sauce thickens
  2. Serve over veggies, rice, etc.

Friday, May 15, 2020

Hoff's Berry Smoothie Bowl

Hoff's Berry Smoothie Bowl
Yields: 1 1/2 cup
dairy-free, egg-free, oil-free, soy-free, gluten-free

 

Ingredients:
  • 1/2 cup Water
  • 1 frozen Banana
  • 1 cup frozen Berries
  • GF Granola




Directions:
  1. Pour Water into to a high speed blender (ahem, Vitamix)
  2. Add Fruit
  3. Blend on high for about 1-2 minutes or until thoroughly combined, using tamper if necessary
  4. Pour Smoothie in to bowl & top with Granola

Hoff Thoughts: Smoothie should be a consultancy between Nice Cream & a Smoothie

Friday, May 8, 2020

Got Melon? You Need A Watermelon Slicer!!!

My latest kitchen obsession is this 15.7” Large Stainless Steel Melon Slicer, Cutter, Peeler, & Corer!!! It's big, it's sharp and it's earned a spot in my kitchen due to it's ability to reduce my melon prep to a few mere minutes.  

I was skeptical at first, but I have to say this baby delivers over and over and over!  To be honest, I started testing this last summer, just to make sure the plastic pieces didn't break and the blades didn't bend or rust and one year later, I am still a happy camper!


To start off with shop wisely; you're not going to force a gigantic Watermelon through this baby, but a reasonably sized, no bigger than a basketball Watermelon will slice just fine.  But that's not all, this works beautifully with Honeydew and Cantaloupe. I have yet to try pineapple, but I don't think you'll be disappointed.

Once, home, wash your little melon baby and then slice the ends off, so it sits flat on your cutting surface.  This not only aids in safety for you & the melon, but also assists the slicer in doing it's job.

Think leverage before slicing, you want to get your body weight above the melon and then press down as this glides through the melon with very little effort.  Once, sliced (this literally takes a second or two), you're either ready to eat (Watermelon) or ready to clean the guts out (seeds).  You can eat as wedges or quickly run a knife through for bite-sized pieces.


There are a lot of slicers out there like this, but I like this one for it's non-rusting stainless steel, it's grippy handles and budget friendly, under $20 price tag.

What are you waiting for?  Summer is right around the corner, get your melon on!


Keep it healthy!

Friday, April 24, 2020

Hoff’s Macaroni Salad

Hoff’s Macaroni Salad
Yields: About 13 cups
meat-free, dairy-free, egg-free, gluten-free

Ingredients:
  • 1 lb. Gluten-free Pasta
  • 1 cup Grape Seed Oil Vegenaise
  • 1/2 Red Onion (minced)
  • Juice from 1/2 Lemon
  • 2 tbsp. Dill Pickle Relish
  • 1 tbsp. Pickle Juice
  • 1 tbsp. Mustard
  • 1 tsp. Garlic Powder
  • 1 tsp. Sea Salt
  • Black Pepper w/ Lemon to taste
  • Paprika for optional garnish

Directions:
  1. Cook pasta to al dentde according to directions on package
  2. Combine all ingredients in a large bowl & allow to marinate in fridge at least one hour before serving

Friday, April 17, 2020

Vegan Artichoke Dip

Vegan Artichoke Dip
Servings: About 3 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:
  • 2-14 oz. cans Artichoke Hearts in Water (rinsed & drained)
  • 1-15 oz. can White Beans (rinsed & drained)
  • Juice from 1 Lemon
  • 2 tbsp. Minced Sweet Onion
  • 2 tsp. Minced Garlic
  • 2 tbsp. Braggs
  • 1 tsp. Sea Salt
  • Nutritional Yeast (optional)

Directions:
    1. Preheat oven to 375 degrees F
    2. Blend all ingredients together in a high speed blender until smooth
    3. Bake in a small serving dish for about 15 minutes
    4. Sprinkle top with Nutritional Yeast just before serving 

    Hoff Thoughts: This will keep 4-5 days in the fridge, so a perfect make ahead party app!

    Friday, April 10, 2020

    Hoff's Cucumber Hummus Sandwich

    Hoff's Cucumber Hummus Sandwich
    Yields: 1 Sandwich
    meat-free, dairy-free, egg-free, gluten-free, soy-free

    Ingredients:

    • Gluten-free Bread
    • Cucumber Slices
    • Sliced Red Onion
    • Pickle Slices
    • Hummus

     Directions:
    1. Spread Hummus on two pieces of Bread
    2. On one slice place Cucumber, Onion & Pickles
    3. Close sandwich & enjoy!

    Hoff Thoughts: I recently tried this sandwich out on a "glamping" trip and it was awesome!  Since going gluten-free, my beloved Subway has been off limits.  This sandwich helped to bring a little of that magic back into my life. I just kept everything in separate containers until eating was required, a container of sliced Cucumber, another with sliced Onion, a jar of Pickle Slices (dry before applying to avoid soggy bread) a small container of oil-free Hummus and a loaf of Schar Artisan Baker Multigrain Bread.

    Friday, March 27, 2020

    Hoff's Maple Glazed Brussels (IP)

    Hoff's Maple Glazed Brussels (IP)
    Serves: 2
    meat-free, dairy-free, egg-free, oil-free, gluten-free

    Ingredients:

    • 1 lb. Brussels Sprouts
    • 1 small Sweet Onion (half moon slices)
    • 1/2 cup Water
    • 1/4 cup Maple Syrup
    • 2 tsp. Braggs
    • 1 tsp. Arrowroot

    Directions:
    1. Prepare the Brussels by cutting off the end and quartering
    2. Whisk seasoning together in the IP
    3. Stir in Sprouts & Onions to coat
    4. Close & lock lid
    5. Set Pressure Valve to Sealing
    6. Select Steam setting on High Pressure & cook for 2 minutes
    7. Quick release pressure

    Friday, March 20, 2020

    Hoff's French Toast

    Hoff's French Toast
    Yields: 10 slices
    dairy-free, egg-free, oil-free, soy-free, gluten-free

    Ingredients:
    • 10 Slices of Gluten-Free bread (Texas Toast if you can find it)
    • 1 cup Just Egg
    • 1/2 cup Plant Based Milk
    • 2 tbsp. Brown Sugar
    • 1 tsp. Vanilla
    • 1 tsp. Pumpkin Pie Spice
    • Pinch Sea Salt

    Directions:
    1.  In a shallow dish, whisk together everything except the Bread
    2.  Dip each piece of Bread into the "egg" mixture, turning to coat both sides
    3.  Lightly shake off excess liquid
    4.  Using a non-stick frying pan, cook each side until browned, about 1-2 minutes per side
    5. Server immediately

      Friday, March 13, 2020

      Baked Bean Veggie Burgers (IP)


      Baked Bean Veggie Burgers (IP)
      Yields: 20 Burgers
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:
      • 28 oz. can of Baked Beans (vegetarian)
      • 2 cups of Rolled Oats
      • 2 cups Brown Rice
      • 2 cups Water
      • 1 cup minced Onion
      • 1 tsp. Garlic Powder
      • 1 tsp. Onion Powder
      • 1 tsp. Sea Salt

      Directions:
      1. Combine Rice & Water in IP
      2. Lock lid in place and make sure pressure release valve is closed
      3. Select Manual setting on High Pressure & cook for 22 minutes
      4. Natural release pressure for 10 minutes, then Quick release
      5. Add remaining ingredients to IP
      6. Mix until well combined
      7. Form into patties
      8. Allow to set-up in fridge for 20 minutes, uncovered before cooking or freeze for later
      9. Grill or broil until golden brown, about 10 minutes each side

      Friday, February 28, 2020

      DIY Sushi Bar

      DIY Sushi Bar
      Yields: about 12 pieces
      meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

      Ingredients: 
      • 1 1/2 cups Water 
      • 1 cup Sushi Rice 
      • 1 tbsp. Rice Vinegar 
      • 1 tbsp. Coconut Sugar 
      • ¼ tsp. Sea Salt
      • 12 Nori Sheet squares
      • Avocado
      • Shredded Carrot
      • Cucumber (sliced)
      • Red Onion (sliced)
      • Marinated Ginger Slices

      Directions: 
      1. Prepare Rice, this recipe uses an Instant Pot
      2. Mix together Water & Rice in IP
      3. Close & lock lid
      4. Set Pressure Valve to Sealing
      5. Select Manual setting, reduce time to 10 minutes
      6. Manual release pressure for 10 minutes, then Quick release
      7. Stir in Vinegar, Sugar & Salt - set aside
      8. Meanwhile, cut Nori sheets into 12 squares
      9. Prepare & plate filling ingredients
      10. Have each person assemble their Sushi like a Taco

      Friday, February 21, 2020

      Hoff's Twice Backed Potatoes

      Hoff's Twice Backed Potatoes
      Yields: 6 servings
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:
      • 8 large Russet Potatoes
      • 1 15 oz. can White Beans (rinsed & drained)
      • 3/4 cup Plant-based Milk 
      • 4 tbsp. Nutritional Yeast
      • 1 tsp. Smoked Paprika
      • 1 tsp. Garlic Powder
      • 1 tsp. Onion Powder
      • 1 tsp. Sea Salt
      Directions:
      1. Preheat oven to 400 degrees 
      2. Wash & slice each Potato just enough to pierce the skin
      3. Place Potatoes directly on oven rack
      4. Bake 2 hours (Not a typo)
      5. Allow to cool before proceeding (about 10 minutes)
      6. Lay each Potato on it’s side & cut off top using a serrated knife
      7. Scoop Potato insides into large bowl, leaving about a 1/4” to keep Potato shell intact (I use a melon baller for this)
      8. Mash all ingredients together using a potato masher or blend on low in your Vitamix
      9. Scoop mashed Potatoes back into each shell
      10. Sprinkle with Paprika
      11. Place each Potato on a baking sheet and place in freezer for about an hour
      12. Once frozen, wrap each Potato in plastic wrap and again in foil, store in freezer bag in the freezer
      13. Remove from freezer at least 8 hours before serving, in order to cook for 25 minutes at 400 degrees, or cook at 400 degrees for 35-45 minutes if frozen


      Hoff Thoughts: Be sure to use Russet Potatoes, as their skin is thicker and will reduce damage to the skin. Stir in chopped Onion for a little something extra!




      Friday, January 24, 2020

      Hoff's Jambalaya (Instant Pot)

      Hoff's Jambalaya (Instant Pot)
      Servings: 10-12
      meat-free, dairy-free, egg-free, gluten-free

      Ingredients:
      • 3 cups Jasmine Rice
      • 4 cups Veggie Broth 
      • 1 cup Water
      • 2 Beyond Sausage (chopped) or 20 oz. can Jackfruit (rinsed & drained)
      • 1 15 oz. can Kidney Beans (rinsed & drained)
      • 1 15 oz. can organic Corn (rinsed & drained)
      • 1 15 oz. can Tomato Sauce
      • 1 15 oz. can fire-roasted diced Tomatoes
      • 1 Sweet Onion (chopped) 
      • 1 Red Pepper (chopped) 
      • 1 tbsp. Vegan Ham Flavored Broth Base
      • 1 tbsp. smoked Paprika
      • 1 tbsp. minced Garlic
      • 1 tsp. Cumin
      • 1 tsp. Garlic Powder
      • 1 tsp. Onion Powder
      • Sea Salt to taste

      Directions:
      1. Stir Rice, Broth, Water, Sausage/Jackfruit, Roasted Tomatoes, Onion, Pepper & Seasonings in the IP
      2. Lock lid in place and make sure pressure release valve is closed
      3. Press "Manual" button
      4. Decrease cooking time to 5 minutes
      5. When done, use Quick release method
      6. Stir in Tomato Sauce, Beans & Corn

      Hoff Thoughts: I know what you're thinking, why didn't she throw everything in the IP to begin with.  Well I did and it's hit or miss whether the IP comes to pressure.  If you overcrowd the pot the Rice will burn to the bottom, preventing the pot from coming to pressure.


      Friday, January 17, 2020

      Hoff's Avocado Orange Chocolate Pudding

      Hoff's Avocado Orange Chocolate Pudding
      Yields: About 2 cups
      dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:

      • 2 medium-large, ripe Avocados
      • 1/4 cup Plant Milk (I use Almond Milk)
      • 1/3 cup Cacao Powder
      • 1/3 cup Maple Syrup
      • 1/2 tsp Orange Oil (optional)
      • 1/2 tsp Sea Salt

      Directions:
      1. Blend all ingredients together, until smooth
      2. Allow to chill in the fridge for at least 30 minutes before serving

      Friday, January 10, 2020

      Rice Water for Curly Girls

      Rice Water for Curly Girls

      For: Wavy or Curly Hair Girls as a Protein Treatment
      Yields: 3 cups


      Ingredients:
      • 3 cups Water
      • 1/4 cup Rice (any variety*)
      • 1 Orange Peel (optional, but recommended)

      Directions:
      1. Soak Rice in Water, with Orange Peel for 30 minutes to one hour
      2. Drain Water into a seal-able container or spray bottle & let sit overnight at room temperature
      3. Use as a leave-in treatment 20 minutes to overnight or as a rinse after you shampoo; shake well prior to applying
      4. Use as needed (but consistently to see results), about 1-2 times per month


      Hoff Thoughts: Rice Water can be used immediately after soaking, but it more beneficial if left to ferment.  The "Scent" will disappear after hair is washed or you can add an essential oil or orange peels if desired while it sits overnight.  Decide how much protein you need, Brown Rice has the least amount of protein, White Rice has more protein and Wild Rice has the most protein.  If hair becomes brittle, you're using too much protein.*

      Friday, January 3, 2020

      Hoff's Sun-dried Tomato & Spinach Pasta

      Hoff's Sun-dried Tomato & Spinach Pasta
      Yields: 5-6 servings
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:
      • 16 oz. GF Pasta
      • 2 1/2 cups Veggie Broth
      • 2 1/2 cups Plant-based Milk
      • 6 oz. Baby Spinach
      • 1/2 cup Sun-dried Tomatoes (chopped)
      • 1 Onion (half-moon slices) 
      • 2 tbsp. Tomato Paste
      • 1/3 cup Nutritional Yeast 
      • 2 tsp. minced Garlic 
      • 1 tsp. Onion Powder 
      • 1 tsp. Sea Salt

      Directions:
      1. In a large pot over medium-high heat, sautee Onions until softened
      2. Add Garlic & Tomato Paste and stir for 30 seconds
      3. Add Broth, Milk, Pasta, Nutritional Yeast & Seasonings
      4. Stir, cover & simmer for 10 minutes
      5. Top with Spinach & cover for 5 minutes
      6. Stir in wilted Spinach & check Pasta for doneness
      7. Enjoy!