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EASIEST LEMON SUGAR COOKIES (NO FRIDGE REQUIRED!)

4/14/2020

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EASIEST LEMON SUGAR COOKIES (NO FRIDGE REQUIRED!)

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I was never much of a lemon cookie fas as a kid - but who was? With chocolate chip, peanut butter, and the pervasive M&M sprinkled cookies of the 90s, it really was no competition. But as an adult, I've grown a real appreciation for the flavor of fresh meyer lemon! Its a little sweeter and more full-bodied than the flavor of a traditional lemon, but I'd even take a regular old lemon here. Because lemon is GOOD. these are like the cookies you WISH you'd been eating in the 90s! These cookies are:

fluffy
chewy
soft
perfectly sweetened
drizzled in fresh lemon glaze
and SUPER lemon-y!

You're going to love them as much as I do. Especially when you realize that they are like the sugar cookies younger, cooler, hipper cousin. They whip up in minutes and require NO REFRIGERATION. Yup, you read that right! Most sugar cookie recipes call for at least 1-3 hours in the fridge both batter making to ensure a proper shape and texture as the cookies cook; otherwise, they'd melt all over the pan into a sheet-pan sized cookies that's not actually appetizing at all. So here's the thing - these babies, they go from prep bowl straight to sheet pan straight to oven - it literally couldn't get any easier than that. So let's put on over our day sweatpants and get to baking - you'll have fresh, warm cookies in an hour!
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INGREDIENTS:
COOKIES
1
 and 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest (about 1 medium lemon)
1/2 cup unsalted ghee (or butter, room temp)
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice

GLAZE
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice

​DIRECTIONS:
Preheat oven to 350 degrees. Prepare a baking sheet with a non-stick spray or parchment paper, and set aside.

In a medium bowl whisk the flour, baking soda, salt. In a separate large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, lemon zest and lemon juice. Beat or whisk until fully combined.

Add in the dry ingredients, and  continue mixing until a fluffy batter forms.

Drop cookie dough by the spoonful, or using a 1-2 inch cookie scoop, onto the prepared cookie sheet. We used a two inch scoop for big, bakery-sized cookies! Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.

While cooling, prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Drizzle over the top of the cookies. Allow to sit and dry, glaze will harden after about 10-20 minutes.

Leftovers can be stored in airtight container at room temperature for 3-4 days. Enjoy!
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Cajun Red Bean Burritos

3/3/2020

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Cajun Red Bean Burritos

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Feeling like I'm on FIRE with the recipes this month! I cooked for so long and for often, that for the last year or two I've needed a bit of a break. I've pulled back hugely from sharing recipes and simplified my own cooking style. It was worth it. I feel so much more motivation in the kitchen lately, and so much more creativity. I think a lot of life is like that - it flows in seasons. 

We're almost in a new season of the year and it's a season where I want lots of fresh, healthy food available. I've been using my excitement for cooking lately to prep food for my husband and I - it makes grabbing food and going during the week SO much easier! I love simple, easy, inexpensive recipes that can be made in bulk, and RightRice has once again made it easier than ever. These new medley's are so good and so easy to prepare, we end up making one flavor or another several nights a week and packing the leftovers for the next day's lunch!

This recipe whips up quickly and is FREEZABLE! Yo - frozen burritos. YES PLEASE! Just leave out the avocado so it doesn't get mushy and you just meal prepped breakfast for the week!
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Ingredients:
1 bag RightRice Cajun Spice Medley
1 teaspoon ghee or oil
1 medium red bell pepper, thinly sliced 1 medium onion, thinly sliced
pinch of salt
1 - 15.5 oz can kidney beans, drained 1 tablespoon water
1/2 teaspoon garlic powder
1/2 tsp smoked paprika
1/2 salt
tortilla(s), warmed
sliced avocado, optional
fresh chopped cilantro, optional


Directions:
Prepare RightRice according to instructions. While it sets, prepare the rest of the ingredients.

In a saute pan over medium heat, warm the ghee. Toss in the sliced peppers, onions, and a pinch of salt and saute until soft, about 5-10 minutes. Remove from heat and set aside.

In a smaller pan, heat the drained kidney beans, garlic powder, paprika and tablespoon of water. Cook over medium until heated through and warm, about 5 minutes, stirring occasionally.

In the oven or over the stovetop, heat your tortilla. Not overly done - you want it soft enough to wrap around your fillings. Once the tortilla is warm, remove from heat and assemble burrito by layering with RightRice, onions and peppers, kidney beans, avocado and cilantro.

Wrap the burrito around the fillings first by folding in the ends, then rolling and wrapping until burrito forms. Enjoy!

**Leftovers are best left in pieces, with burritos being assembles just prior to eating. These burritos DO FREEZE WELL! Just wrap finished burrito in tin foil, place in freezer, and bake at 350 degrees for about 40 minutes to reheat.
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Savory Harvest Pilaf Stuffed Peppers

2/25/2020

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Savory Harvest Pilaf Stuffed Peppers

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You know what I love almost more than anything? An EASY MEAL! Okay, and my husband. But seriously - a healthy, easy to throw together meal that actually tastes good?! I'll take it anytime.

I - like you - am very busy. And while I mean to plan ahead and prepare meals for myself for the week, I often get too busy to do even that. It can be hard to brainstorm a week's worth of food you'll actually want to eat, and then follow through with the grocery shopping, food prep, and actual eating of it all. It can be overwhelming on top of an already busy week, and that's not going to help me commit to it at all. So - I've been simplifying. It still saves me money to prep food at home, and I do actually feel better about my wallet and my health when I follow through with it on a regular basis. You know I love RightRice, and I've been loving paying around with their newest medley mixes because they ready in 12 minutes, packed with a whole lot of plant-based protein, and are actually super satisfying - with or without added meat!

This recipe is way easier than it looks and makes a super nutritious dish that tastes great reheated, too. RightRice can be found at Whole Foods or on Amazon. Recipe below!
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INGREDIENTS:

1 bag of RightRice Harvest Pilaf, prepared

2-4 tablespoons water, for steaming

3 bell peppers - any color, halved with seeds removed

1/3 - 1/2 cup pepper jack cheese
 (you can sub vegan cheese, if you prefer)
chopped parsley, for garnish

DIRECTIONS:

Preheat oven to 375 degrees.

In a saucepan, prepare RightRice Harvest Pilaf according to directions. While it sits (you’ve got 12 minutes!), prepare your bell peppers. Set aside.

Once your RightRice is prepared and cooled, scoop it into your hollowed peppers until just about full. Place the filled peppers, open half up, into a large cast iron pan or dutch oven. Carefully pour the water into the pan around the peppers, so that the bottom of the pan is just covered with water. This will aid in steaming the peppers so they are cooked completely through.

After that, gently and generously sprinkle the pepper jack cheese onto the peppers. Bake, uncovered, for 30-35 minutes, until peppers are soft and cheese is bubbly. Sprinkle with a little freshly chopped parsley, serve + enjoy!
​

Leftovers can be stored in an airtight container for up to 3 days, but are best enjoyed fresh. 
​
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Sweet Chili Chicken + Fried Rice Lettuce Wraps

2/18/2020

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SWEET CHILI CHICKEN + FRIED RICE LETTUCE WRAPS

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I wasn't sure this day would ever come. I've been blogging about food and writing recipes for nearly a decade, and this is the first inherently not-vegan recipe published on this site. It's nothing personal my veg friends - if you've been paying attention, I published a coming out of sorts on this bog about 3 years ago. I admitted that my veganism felt like a cage rather than helped me live an abundant life. I was sick, had developed a severe soy allergy, and was really tired of eating vegan because I has cornered myself into it rather than because it still brought me joy.

Anyway - that was then, and this is now. You could, of course, omit the chicken here or substitute it for meat-free variation, but it works well in this recipe. I like the flavor and the added protein, and the whole dish whips up quickly and easily. Perfect for packed lunches or food prep weeks, and easy to make and share. 

I'm maybe most excited about the addition and ease of the RightRice Fried Rice Medley in the recipe. Easy to make, full of vegetables and legumes, good for you - and it tastes really good! I admittedly was hesitant on my first taste test of the medley alone; would it taste like real fried rice? It totally does! A little lighter and healthier, but I prefer it that way anyway. And as someone with an aforementioned severe soy allergy, it was such a treat to find that all of RightRice's products are totally soy-free. This is the closest thing to 'asian-style food' I've had in so long - it's traditionally hard to find without soy!

Scroll down for the simple recipe + assembly instructions!
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INGREDIENTS:
1 bag of RightRice Fried Rice Medley
1 cup cooked chicken breast, shredded
1 head Butter or Romaine Lettuce
​sweet chili sauce, for topping
cilantro, for garnish


DIRECTIONS:
In a saucepan, prepare RightRice Fried Rice Medley according to directions. While it sits (you’ve got 12 minutes!), prepare your chicken breast by shredding with two forks. Set aside.


Wash your lettuce well, then slice large individual leaves from the head to use as lettuce cups. Cut with a shark knife toward the base of the head. Make sure lettuce cups are shaken or patted dry before using.

Once RightRice is ready, simply toss in the chicken and toss to combine. Scoop 1/4 portions of the mixture into your lettuce cups and drizzle with sweet chili sauce (available at all grocery stores). Sprinkle with a little cilantro + enjoy!

Leftovers can be stored in an airtight container overnight, but are best enjoyed fresh. Serves 4. 
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Coconut Sugar Sweetened Chocolate Chip Cookie Bars

10/7/2019

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Coconut Sugar Sweetened
Chocolate Chip Cookie Bars

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If you know me, you know I love cookies. Like, more than most foods. You could sell me on a cookies nearly any time of the day or night, especially if they're homemade and most especially if they contain chocolate. I prefer homemade versions because they're always a little softer, gooey-er, and filled with love - which I swear tastes like extra vanilla extract! ☺️

This batch of bars whips up easily, and can be made into cookies themselves if you prefer. This week though, I wanted to go full bar status so that I could:
a) eat 1 large bar instead of 4 regular cookies
b) cook all the batter in one batch rather than baking trays and trays of cookies
c) both answers are true (I'm lazy and okay with it)

What I'm saying is - RUN, don't walk, to your kitchen and preheat the oven! These bars are so worth it. They're a real sweet treat that deserves to be enjoyed and they only use 1 mixing bowl from start to finish. Rich, chocolatey, perfectly fluffy batter - let's go! 
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The batter whips up easily, and the best part? Once it's prepped, you can SAVE IT! Yup, you can package into plastic or glass and keep it in the fridge for up to two weeks or save it in the fridge indefinitely. Pull it out whenever you want a single serve cookie or just a scoop of raw cookie dough - I won't tell if you don't! But I also won't be there to take you to the emergency room if you use real eggs and get e.coli so you know, be careful.

The coconut sugar in this batter replaces the normal addition of white and brown sugar perfectly - it adds a rich, sweet, slightly caramel flavor to the batter that comes out in the final bar, and uses about half the amount of sugar that a normal recipe might. Scroll down for the recipe, and let me know if you try them! 
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INGREDIENTS:
1 cup ghee (or butter, or coconut oil)
1 cup coconut sugar
2 teaspoons vanilla
2 eggs (sub vegan version, if you like. Flax eggs work well here!)
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups chocolate chips (I used soy-free chocolate chunks from Enjoy Life)

DIRECTIONS:
Preheat your oven to 375 degrees. Line or grease a 9x9 inch baking pan and set aside.

In a medium sized mixing bowl, beat together the ghee, coconut sugar, and vanilla until creamy. Crack in the eggs, and beat again until the mixture becomes fluffy. Pour in the flour, baking soda, baking powder and salt and beat until well combined. 

Pour in the chocolate chips (or chunks!) and fold them into the dough. 

Scoop the combined dough into your lined baking dish, and press it down so that the batter fills the corners completely. Bake for 20-25 minutes, until top becomes golden and an inserted toothpick pulls mostly clean.

Remove, cool, and serve! Makes 9-12 bars, depending on the size. 
​
NOTES:
To make individual cookies instead, scoop 1-2 in. balls of dough onto a baking sheet and bake for about 10 minutes each.

Leftovers can be saved in an airtight container for a week.

​White / Brown sugar (or a combo of the two) is an easy sub if you don't have any coconut sugar! The more brown sugar you substitute rather than white sugar, the richer the bars will be. 
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Did I include probably more pictures of these bars than you need for reference in this post? YES. Are they worth the bake time? YES. Have I head three bars in one hour today? YES. So get on my level - throw a batch of these babies in the oven and you could be three bars deep in an hour, just like me. Or you could share them! Up to you, babes. Either way, you're gonna want to make this batch! Leftovers last in a sealed container on the counter or fridge for up to 5 days, but of course I recommend eating at least one gooey bar fresh out of the oven. Enjoy!
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Jackfruit Burrito Bowls

7/2/2019

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Jackfruit Burrito Bowls

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I didn't eat a ton of Mexican-inspired dishes growing up on the East Coast, and when I did they involved a lot of weird things like black olives and shredded mozzarella cheese. Eep. Now that I've been a California resident for officially a decade, I have a much finer appreciation for traditional Mexican dishes - and a serious love for hot hot salsa. When I want something a little spicy, my go-to is almost always tacos; but sometimes, you just need to mix it up - or in this case, you just happen to be out of tortillas! Which is fine, because even bowl style with crunchy corn tortilla chips and jackfruit instead of carne asada, these bowls are still so so much better and - dare I say - much closer to the original. I took all my favorite ingredients and tucked them into one bowl, and it's a simple one to toss together, too. The jackfruit is a great option for meat-free friends or meatless Monday meal inspiration, and the addition of RightRice as a protein / carb base elevates the flavor and takes the nutritional punch of the dish to the next level. Plus, it's easy to make for two or to pack half for lunch leftovers!
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The big key here is really keep your ingredients as fresh as possible. There's just something about limp, wilted cilantro and browning avocados that makes any meal look sad and like it should've been served up days earlier. Plus, little customizable add-on's to the dish like corn chips, lime slices, and hot sauce can take your bowl from chipotle-style to personal chef status realllll quick. And THAT means meal prep for the week just got a lot more exciting. Get it, girl. Recipe below!
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Ingredients:
-1 bag of Spanish RightRice (or use brown rice here for another healthy option)
-1 10 oz package of Upton’s Chili Lime Jackfruit (or buy and season your own)
-1 15 oz. (445 ml) can black beans
-1 tablespoon lime juice
-1 teaspoon salt
-1 teaspoon chili powder
-1 teaspoon cumin
-avocado, cilantro, salsa, tortilla chips and limes for topping

Directions:
Prepare the Spanish Right Rice according to the instructions on the package, then set aside. Sauté the jackfruit in a medium-sized cast iron or frying pan until the edges brown, and set that aside while you cook the black beans.

To cook the beans, pour them into a second, smaller pan and add the lime juice, salt, chili powder, and cumin. Add a splash of water and cook over medium heat, stirring occasionally, until heated through. When your beans are done, it’s time to construct the bowls! 

To prep the bowls, layer in Spanish Right Rice, jackfruit, and black beans. Top with avocado slices, chopped cilantro, and salsa. Serve tortilla chips and limes on the side for garnish and flavor. Serves 2. Enjoy!
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Dang - I LOVE a good bowl, and this is a really great bowl! I can't wait to hear what you think, especially if you try it with the RightRice - I have been loving it as a sub for regular rice a few times a week for something different and a little more well rounded nutritionally, especially now that I'm working out so much more often. What are your favorite healthy food / snack subs?? Would love to hear how you switch it up in the comments below. Enjoy, babes!
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1-POT MISO VEGGIE SOUP (WITH RIGHTRICE AND NONA LIM)

5/14/2019

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1-Pot Miso Veggie Soup
​(with RightRice and Nona Lim)

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Have you ever tried a new product and were just like 'HOW DID I LOVE WITHOUT THAT?!' Because that is totally how I feel about RightRice! I stumbled upon this product back in late February and immediately bought a few bags to try at home. It comes in 4 flavors - original, spanish, lemon pepper and (my favorite) garlic herb - and is made up of 90% vegetables. Unlike most rice and rice wannabe's, this product is made from simple, lower carb ingredients like vegetables and legumes, but keeps the same texture and flavor as traditional rice. It's got a way better, more consistent texture than a product like cauliflower rice, but is just as good for you! Plus it pack 10 g of protein and 5 g of fiber PER SERVING. Hi - give me more of that​, please! Even better? It's available at Whole Foods - and you know ​I love shopping at WF! 

When I brought it home for the official taste test my picky husband was stunned - even he loved it! We've had it served up a bunch of different ways at this point, but one of my favorites is this simple, 1-pot Miso Veggie Rice Soup! It comes together quickly and is super satisfying - the perfect sick day food. We also used hearty miso broth from our fave brand, Nona Lim, but you can definitely use your own broth here, is you prefer. I bet chicken broth would be really great, too! Oh and did I mention this all goes along with a BIG, FUN GIVEAWAY!? Yup. Keep scrolling for recipe + giveaway deets!
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Before we break down the recipe, I wanted to take one quick moment and tell you about the giveaway happening over on the RightRice + Nona Lim IG pages today! They're teaming up to giveaway a Variety Pack of RightRice and Vegan Soup Sampler from Nona Lim to winners on each of their accounts, an entry is easy, but you've gotta enter to win, right? ☺️Just click the links above to get those entries in and them c'mon back so we can get some soup started and you can be eating by lunch time!
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1-Pot Miso Veggie Rice Soup

Ingredients:
-1 tablespoon coconut oil
-1 medium onion, dices
-4 carrots, thinly sliced
-4 celery stalks, thinly sliced
-4 cups (32 oz) Nona Lim Miso Ramen Broth (or broth of choice!)
-4 cups (32 oz) water
-1 package of Garlic Herb Right Rice
-1 teaspoon cracked black pepper
​

Directions:
In a large soup pot over medium heat, melt your coconut oil. Add the chopped onions, carrots + celery and sauté until softened, about 8-10 minutes.


Pour in the Nona Lim Miso Broth and water into the bot and bring to a boil. Once boiling, pour in the Garlic Herb Right Rice, remove the pot from heat, and let sit for 10 minutes. Right Rice will expand and cook on it’s own in the broth.

When the timer dings, serve + enjoy! Leftovers can be saved in the fridge, but because of the rice absorbing the liquid it is best eaten fresh and hot. Serve with crackers and make for all your sick friends and family - they will thank you!

​Serves 4-6.
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Easy peasy, right? Perfect for lunches, a quick dinner in or a sick day meal! Leftovers reheat easily - but won't last long so enjoy it while it's hot and fresh for the best flavor! Now - who's ready to WIN some RightRice + Nona Lim? I AM! Clicking over to enter now. BUT FIRST! Print out the recipe above and let me know what you think about the dish in the comments below. Enjoy, babes!
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Honey Dipped Donuts with Bee Harmony Honey

4/3/2019

1 Comment

 

HONEY DIPPED DONUTS WITH
​BEE HARMONY HONEY

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“This is a sponsored conversation written by me on behalf of Bee Harmony® Honey. The opinions and text are all mine.”
​

Baking with honey isn't always straight-forward when you’re substituting for refined sugar. You often have to slightly adjust the amount of liquids and dry ingredients in the recipe to support the added moisture and softer texture, but it is one of my FAVORITE things to sweeten with! Honey adds a lightness and sweetness to baked goods that is simply unparalleled, and using responsibly sourced honey is GOOD for the bees!
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Right now bees everywhere are facing serious threats - and so are we! Things like widespread pesticide use, habitat loss (think expanding road construction + land development) and parasites all threaten bee health and populations. For honeybees in particular, these threats lead to something called Colony Collapse Disorder which occurs when the worker bees disappear from the hive. With no mature bees to bring nectar and pollen back to the queen and younger bees, the colony collapses and dies. And without these important pollinators, our food supply and ecosystems are in big trouble. Plants don’t get pollinated, flowers don’t grow, animals that eat those plants lose their food sources…you get the idea.
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So how can you help? A few great ways! First, plant some flowers! Start a bee-friendly garden (tips at beesponsible.com) that encourages these natural hard-workers to hang out and pollinate your plants! And remember, don’t use pesticides in your garden. Second, start buying responsibly sourced honey that supports a bigger effort to save the bees. After doing my research, Bee Harmony Honey really is the best. Their honey comes from bees drawing nectar from wildflower blossoms across superior forage lands, tended by trusted beekeepers, using responsible practices that respect the environment. This stuff is the real deal, and you can purchase based on the varietal you prefer (which depends on the flowers bees gather nectar from) or the region you live in. And best of all? Every jar of Bee Harmony Honey is traceable to the source; just head to their website and type in the 8-digit code on the bottom of your honey! Mine traced back to where I had hoped it would - my (current) home state of California! That means that I'm taking in honey with more local pollen from local plants, increasing my chances of combating seasonal allergies to those plants and staying healthier year round. Good for the bees, and good for me. 
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Plus, all the honey comes in reusable, recyclable glass jars, making this sweet company even more sustainable and worth your dollars. Want to try some Bee Harmony Honey for yourself? Use code GOODSAINT15 to save 15% on your order at beesponsible.com!

I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts! The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, and hard to share so you might want to make extra - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
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INGREDIENTS:
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba 
1/2 cup Bee Harmony Honey (I used Local Raw California)
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony Honey (I used Local Raw California)

DIRECTIONS:
Preheat oven to 350 degrees F.

In a large mixing bowl mix together the flour, baking powder, and salt. Set aside. 

In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes. 

In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!

Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
​

Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some wax paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days. (SCROLL FOR PRINTABLE VERSION!)
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This is a sponsored conversation written by me on behalf of Barkman. The opinions and text are all mine.

Baking with honey isn't super common. You often have to slightly adjust the amount of liquids and dry ingredients in the recipe to support the added moisture and softer texture, but it is one of my FAVORITE things to sweeten with! Honey adds a lightness and sweetness to baked goods that is simply unparalleled, and using responsibly sourced honey can be GOOD for the bees!

Right now bees are facing a serious threat - and so are we! This threat is called Colony Collapse Disorder and it occurs when worker bees simply disappear from a hive, leaving behind the queen bee, a few nurse bees, and countless baby bees. With no mature worker bees to bring nectar and pollen bak to the hive, the colony collapses and dies. The main causes of CCD are loss of habitat (think expanding road construction + land development), parasites and diseases, air pollution and pesticides. Without bees, everything sort of ceases to function. Plants don't get pollinated, flowers don't grow, animals that eat those plants start to die off - according to the BBC in 2014, a world without bees would struggle to sustain the global human population of (now) over 7.7 billion.

So how can you help? A few great ways! First, plant some flowers! Start a bee-friendly garden (tips at beesponsible.com) that encourages these natural hard-workers to hang out and pollinate your plants! Second, start buying responsibly sourced honey that supports a bigger effort to save the bees. After doing my research, Bee Harmony Honey really is the best. Their honey comes from bees drawing nectar form wildflower blossoms across superior forage lands, tended by trusted beekeepers, using responsible practices that respect the environment. They're not churning out cheap, sugar-filled, honey-flavored crap - this stuff is the real deal, and you can purchase based on the flavor you prefer or the region you live in. And best of all? Every jar of honey you buy from Bee Harmony Honey is traceable from the source; just head to their website and type in the 8-digit code on the bottom of your honey! Mine traced back to where I had hoped it would - my (current) home state of California! That means that I'm taking in honey with more local pollen from local plants, increasing my chances of combating seasonal allergies to those plants and staying healthier year round. Good for the bees, and good for me.

Plus, all the honey comes in reusable, recyclable glass jars, making this sweet company even more sustainable and worth your dollars. I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts!

The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, but hard to share - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!

INGREDIENTS:

HONEY DONUTS

1 cup all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup macadamia nut milk (almond + coconut work great here, too!)

1 tablespoon apple cider vinegar

2 eggs OR 1/3 cup aquafaba

1/2 cup Bee Harmony California Honey

2 tablespoons coconut oil

1 teaspoon vanilla

HONEY GLAZE

2 cups powdered sugar

2 tablespoons macadamia (or your choice of non-dairy) milk

2 tablespoons Bee Harmony California Honey

DIRECTIONS:

Preheat oven to 350 degrees F.

In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.

In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.

In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!

Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.

Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some waxed paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days.

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Healthier Jam Thumbprint Cookies

1/23/2019

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Healthier Jam Thumbprint Cookies

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This month has been INSANE. We've all seen the memes - January felt like it lasted 2018287324 days and let me be the first to say THANK GOD it's over. I feel like it was one things after another  - things going wrong at work, won't weather, days just not being long enough to get everything - or seemingly anything - done. Luckily, amongst the chaos, I had a little bit of a plan: #BeYourBestBabe2019! I loved creating this challenge with Nathalie, my partner on the Real Good Podcast, and I loved participating in it even more! The challenge was broken down into 4 weeks, each week with a different focus, and each filled with simple and fun daily challenges designed to help the crazy month be as productive as possible. It was fun, and even though the month flew by, I feel like I can actually look back and realize I had a pretty successful month! 
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One thing I did several times this month, no checklist reminders needed? Made batches of homemade cookies! It's one of my favorite ways to decompress and satisfy a sweet tooth. And this past  month? I made some REALLY great batches of cookies. And after posting about them on my IG, I got tons of requests for recipes! I'm still working on my super duper chocolate chunkers but I've damn near perfected these Healthier Jam Thumbprint Cookies and it was time to share. They're buttery, soft, and full of flavor, and then topped with your favorite jam! Even better? I made them nearly entirely sugar-free! You can always add more sweetness if you like, but I'm all about adding less sugar so I can eat more cookies - ya know what I mean?! Recipe below, babes!
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INGREDIENTS:
2 1/4 cups AP flour
2 teaspoon cornstarch
1/2 teaspoon salt
1 cup butter (vegan or regular, unsalted), softened to room temperature
1/3 cup sugar
1/3 cup Lakanto Monkfruit Sweetener (or you can always just use stevia or brown sugar here, instead! You've got options. 😊)
1 large egg yolk (or 2 tablespoons mashed banana, to keep 'em vegan)
3/4 teaspoon vanilla extract
1/3 cup jam or preserves of your choice (I like raspberry but could only find seedless for this batch)

DIRECTIONS:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment and set aside. 

In a medium mixing bowl, combine the flour, cornstarch and salt. 

In a larger mixing bowl, beat together the butter and sugar until creamy. Add in the egg yolk or banana and vanilla, and beat until well combined. Begin to pour the dry ingredients into the larger, wet ingredient mixing bowl about a cup at a time, mixing consistently until a uniform dough forms. Chill dough for 20-30 minutes.

Scoop 1 inch balls of dough two-inches apart onto your cookie sheet and gently press your thumb into the center to make a small indent for the jam to sit comfortably inside of. Once your cookies have all been pressed, scoop your 1/3 cup of jam into a small bowl and microwave for about 20 seconds to soften. Mix the jam after warming and gently scoop hefty teaspoon-sized amounts into the thumbprint in each cookie, filling to the brim.

Place the baking sheet into the oven and bake for 10-11 minutes, or until bottoms and edges are beginning to turn golden brown in color. Remove the cookies from the oven and place them onto a cooking rack. Once completely cooled, enjoy immediately or wrap and save for up to three days!
Print Recipe
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This recipe has quickly become a favorite in our house - which is funny, because jam-filled cookies were literally my least favorite for YEARS! I don't know if I'd just had too many fig newtons forced on me as a kid or if the jam my cookies were being topped with just wasn't as up to par, but I never liked them until now! These ones are soft, buttery, and topped with the perfect amount of sweet jam on top. I am super guilty of eating a half-batch in a day. Thank goodness they're HEALTHIER! 

If you're interested in following along with the #BeYourBestBabe2019 challenge, head here and print out the challenge calendars. You can do them week by week or all at once - just enjoy the extra productivity and see if it makes you feel like you're being YOUR best babe this month! 
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Comfort Food That Loves you Back: Cheesy Cauliflower + Potato Soup

12/3/2018

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Comfort Food That Loves You Back:
Cheesy CaULiflower + Potato Soup

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We love partnering with great plant-based food brands, and Daiya Foods is consistently making some of the best, most innovative products on the market. From yogurts to dressings  to dairy-free frozen treats, they’re got us dairy-free babes covered. That’s why I was SO excited when I heard about their new and improved Shreds. The new cheeses are made with coconut oil but have the same incredible melt, stretch and taste as dairy-based cheese and can be enjoyed hot or cold. Plus, the cheeses contain NO titanium dioxide OR carrageenan and are still a great source of calcium!


I love that Daiya Foods is passionate about keeping their products plant-based for everyone - whether they’re dairy-intolerant, allergic, plant based, or simply living a healthy lifestyle. As someone with a lot of allergies and dietary restrictions, eating Daiya is a delightfully mindless indulgence. It's comfort food with a conscience! And it's available nearly everywhere these days - in over 25,000 grocery stores across the US and Canada, including Whole Foods, Kroger, Safeway and Publix and most natural retailers, too!


This cuffing season, my friends at Daiya are reminding us that our Comfort Foods Love Us Back! Between the Daiya Loves You Back video and their new Boxes of Love - how could you NOT feel loved?! They’ll also be giving away 150 “Boxes of Love,” the same talking box featured in the digital video, to fans who share the video on social media. Out of 150 winners, three will win a year’s worth of Daiya products.
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Comfort foods are named that way because it DOES feel like they love us back! And during cuffing season (the period between Thanksgiving and Christmas, when everyone wants to be ‘cuffed’ to someone, or in a romantic relationship for the holidays) we have a real tendency to feel guilty about eating the foods that make us feel good. What about instead of looking for the perfect partner relationship this season, you looked for your perfect FOOD relationship instead? One that shows up for you whenever you need it, that never lets you down and feels like a warm hug as it fills your belly. Look, we all love comfort food. But often time, comfort foods aren’t very kind in return. So, whether it’s for allergies, health, environment, or something different entirely - its’s time people finally had comfort food that loves them back! 


This cuffing season, cuff yourself to something that won’t break your heart before Valentine’s Day - and allow yourself to indulge a little! Splurge on creamy ice cream, gooey Cheezy Mac, or even this Cheezy Cauliflower + Potato Soup. It’s the perfect warm, comforting dish to remind you that you are loved this Holiday season! And even better - it whips up easily AND uses Daiya’s delicious Pepper Jack Shreds to add a super cheezy flavor that screams COMFORT FOOD. Scroll down for the recipe!
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INGREDIENTS:
2 tables oil or butter
2-3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, diced
1 medium-sized head of cauliflower, about 4 cups chopped
4-5 medium red potatoes, diced
1/4 cup all-purpose flour
4 cups vegetable broth
1/2 cup Daiya Pepper Jack Shreds
1/3 cup nutritional yeast
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 teaspoon pepper
1 bay leaf

DIRECTIONS:
In a soup pot, over medium heat, melt your butter. Add in your garlic and onion and saute about 4-5 minutes, until onions start to turn glassy. Add in the carrots, cauliflower and potatoes and stir to combine. Add in the flour, stirring to coat the vegetables. Pour in the vegetable broth, Daiya Pepper Jack Shreds, nutritional yeast, lemon juice, salt, pepper and bay leaf and bring to a boil. Lower the heat slightly and let the soup simmer for about 30 minutes, until the potatoes and cauliflower are fork-tender. Toss the bay leaf  in the compost.

Remove the soup from heat, blend half in a blender or with an immersion blender in a separate container and recombine so soup has a medium-chunky texture. Serve with bread, fresh parsley, and a Box of Love!

Serves 4-6. Leftovers save well for up to a week. Enjoy!
Print Recipe
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Daiya has been an industry leader and one of the founding members of The Plant Based Foods Association, and their passion for celebrating delicious soy-, dairy-, and gluten-free foods keeps their products on the cutting edge of creating premium, plant-based alternatives. I love that they’re continuously expanding their line of better-for-you versions of comfort foods so we can keep on indulgin’ guilt-free! They’ve even recently expanded their line to include shelf-stable Cheezy Macs and Dairy-Free Dressings that are next-next-level good. Find them at your local retailer, and be sure to share the talking Boxes of Love video on YOUR social media for a chance to win a YEAR’S worth of Daiya products!!
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