GOOD SAINT
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • HEALTH
  • LIFESTYLE
  • TRAVEL
  • COOKBOOK
  • ABOUT
    • YOGA CLASSES
    • PRESS + ADVERTISING
    • LET'S WORK TOGETHER!
  • SHOP
  • SUBSCRIBE

Herbed Lemon Tahini Potato Salad

7/29/2016

2 Comments

 

Herbed Lemon Tahini Potato Salad

Picture
'Tis the season of potato salad! Seriously, I've made more cole slaw and potato salads this month than I think I ever have...which is fine with me! We've had a lot of BBQ's, backyard parties, and things to celebrate this summer so we've been loving experimenting with different ingredients, and until last week, I had never thought to toss tahini in my the mix. I know - WHAT?! I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I've been eating the leftovers all week! You AND your dinner guests will love it, too, I promise. So what're we waiting for?! Let's eat! 
Picture
INGREDIENTS
2 lbs. red potatoes, chopped
1/2 red onion, chopped 
3 ribs of celery, thinly sliced
4 green onions, thinly sliced
1 cup vegan mayo
1 cup tahini
2-4 tablespoons of lemon juice
3 tablespoons freshly chopped dill
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
​Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender. Drain and set aside to cool.

While the potatoes are cooling, chop up the onions and celery and them set aside.

Whisk together the mayo, tahini, lemon juice, dill, salt and pepper in a large mixing bowl. Toss in the potatoes, chopped red + green onions and celery, and toss to combine. 

Serve + enjoy immediately or keep it in the fridge up to a week!

NOTES
Serve 6-8.

Leftovers may need to be tossed as the lemon juice and tahini will separate slightly overtime. 
PRINT RECIPE
Picture
2 Comments

Cranberry Apple Walnut Stuffing

11/16/2015

3 Comments

 

Cranberry Apple Walnut Stuffing

Picture
For years, the only stuffing I'd ever eaten was the weird, kinda mushy, from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don't remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you've had the real thing, you just can't go back. This year I'm tackling stuffing and officially making it my favorite side dish. It tastes great smothered in mashed potatoes and sopping up gravy, and packs much more flavor than you'd imagine for such a quick + easy recipe. It's sweet and savory and looks lovely with all the color from the vegetables peeking out. The walnuts add just a touch of texture and earthy flavor, and the apples and cranberries balance everything out. Missing an ingredient? Sub in something else you love! This recipe is easy to make your own and tastes great just about anyway you serve it. Let's eat!
Picture
INGREDIENTS
8 cups stale sourdough bread, cut into 1-in. cubes
2 teaspoons coconut oil
2 cloves garlic, minced
2 celery stalks, thinly sliced
1 medium red onion, chopped
1 medium red apple, cored and chopped
1/4 cup fresh cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon each salt + pepper
2 cups vegetable broth 
​
DIRECTIONS
Preheat oven to 350 degrees.

Cube up your stale bread and set it aside in a large mixing bowl.

In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate. 

Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left. 

Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious.  Pull it from the oven and serve immediately. Enjoy!

NOTES
To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that. 

If you don't want to use sourdough bread you can substitute your stale bread of choice.
print recipe
Picture
3 Comments

Roasted Butternut Squash + Apple Soup

10/23/2015

2 Comments

 

Roasted Butternut Squash + Apple Soup

Picture
We're in the full swing of autumn and I'm taking every chance I get to make and eat soup. I love soups of all kinds, shapes, and sizes and will put just about anything into a pot with some vegetable broth. One of my favorite cozy fall soups right now is this super easy Roasted Butternut Squash + Apple Soup. It packs a ton of flavor into a ridiculously easy recipe, and is such a great way to throw some beta carotene-rich butternut squash into your diet! We like to use tart green apples, but you can use whatever apples you have on hand. We also like to blend the soup to an ultra velvety texture in our blender, but keeping some chunks in it is great if that's your style, too. It tastes great paired with naan or crusty bread and a sprinkle of toasted pepitas and nutmeg. Make a batch for dinner tonight or pour it into a thermos and take it for lunch at work all week long. Let's get cooking!
Picture
INGREDIENTS
1 teaspoon coconut oil
1 - 3 lb. butternut squash, peeled, deseeded and cut into 1 inch cubes
1 tablespoon coconut oil
2 small yellow onions, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
2 tart green apples (any apples work though), cored and chopped
4 cups vegetable broth or water
1 teaspoon salt
1/2 teaspoon pepper
​pinch of nutmeg
toasted pepitas, garnish (optional)
sprinkle of nutmeg, garnish (optional)
 
DIRECTIONS
Preheat oven to 400 degrees. Peel and cut butternut squash into 1 inch cubes and place on the parchment paper-lined baking sheet. Drizzle with 1 teaspoon coconut oil and a sprinkle of salt + pepper and bake for about 30 minutes, flipping halfway through. Set aside to cool. 

While squash roasts, heat 1 tablespoon of coconut oil over medium heat in a large pot or dutch oven. Sauté onions and garlic about 5 minutes, until they because fragrant and softened. Toss in carrots and celery and sauté together with the garlic and onions another 2-3 minutes. Toss in apples, vegetable broth and spices and bring to a boil.

​Reduce heat, cover, and simmer for 30 minutes.

Remove from heat, toss in roasted squash, and blend using an immersion blender or (for extra creamy soup) a high-speed blender. Blend in batches, if needed. Pour blended soup back into the pot and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. Saves well in the fridge for about a week, and freezes indefinitely. Enjoy!


NOTES
Don't have butternut squash? Substitute any type of squash you like, or use sweet potatoes!
print recipe
Picture
2 Comments

Fall Quinoa Salad with Roasted Butternut Squash and Golden Berries

10/20/2015

4 Comments

 

Fall Quinoa Salad with Roasted Butternut Squash and Golden Berries

Picture
I love fall for the weather, changing colors (okay not so much now that I'm living in California), and delicious, sweet, pumpkin-y baked goods. Which is also the problem...a girl can only eat so many of those baked goods before your belly is like WHOA GIRL and you just need to eat something a little healthier, a little lighter. We're trying to balance our Pumpkin Oatmeal Cookie and Pumpkin Zucchini Bread intake with this savory, flavorful salad. It'll wake your tastebuds up and remind you that healthier dishes can taste pretty damn good, too! It's a great dish for detoxing the crap that has accumulated in your system all month and because quinoa is a complete protein, it'll keep you full longer than you'd expect. This salad has a great mix of sweet (golden berries, roasted butternut squash) and savory (celery, onions, parsley) that makes it a real crowd pleaser. We love using Essential Living Foods Golden Berries in this salad 'cause they keep their foods completely raw, organic, and full of superfood goodness...and they taste amazing! (We're huge fans, and you can check out their complete line of superfoods for yourself here.) It's perfect as a Thanksgiving side dish or a packed-lunch for the week, and we just know you're gonna love it so let's EAT!
Picture
Picture
INGREDIENTS
3 cups butternut squash, peeled and cut into 1/4 inch cubes
2 cups water

1 cup rainbow (or really any kind) quinoa
1/3 cup celery, sliced thinly
1/3 cup red onions, diced
1/3 cup golden berries, roughly chopped
1/3 cup sliced almonds
3 tablespoons fresh parsley, chopped 
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon champagne or apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/2 teaspoon salt
1/2 teaspoon ground pepper

DIRECTIONS
Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Peel and cut butternut squash into 1/4 cubes and place on the parchment paper-lined baking sheet. Drizzle with olive oil and a sprinkle of salt + pepper and bake about 30 minutes, flipping halfway through.

While squash bakes, place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, then cover with a lid and cook until liquid is absorbed, about 20 minutes.

​Prepare celery, red onions, golden berries, sliced almonds, and fresh parsley and place it into a large bowl. Set aside.

In another small bowl, whisk together lemon juice, olive oil, vinegar, dijon, maple syrup, salt and pepper.

When squash and quinoa have finished cooking and cooled, pour the quinoa and roasted butternut squash into the large bowl of veggies and gently toss with a wooden spoon. Drizzle the vinaigrette mixture over the salad and toss again to combine. Serve immediately or save in the fridge up to 3 days in an airtight container. Serves 6-8. Enjoy!

NOTES
If you don't have/ don't like golden berries or almonds or any other ingredient, sub it out for something you LOVE! This salad is super customizable and you should totally take advantage of that based on your preferences and what you have in the pantry. 
print recipe
Picture
4 Comments

Green Juice (for people who think they hate Green Juice)

2/8/2015

4 Comments

 

Green Juice

(for people who think they hate Green Juice!)

Picture
If you love a big glass of green juice to start your day, then good for you! You're already on the right path to getting unrefined nutrients right to your system in one of the healthiest, easiest ways possible. For a lot of people though, green drank has a stigma for tasting like straight up soccer turf. And it doesn't have to! 
In the spirit of honesty, I've made some pretty disgusting green juices. Its all about balance here, people- and this drink has it! It'll make anyone who currently doesn't love green juice, LOVE GREEN JUICE! The apple and pear add some sweetness and the lemon gives it a great citrus kick that cancels out the bitterness of the kale. The celery is more a filler, and since its sweet, it aids in balancing out the sour of the lemon. Plus, celery is water-packed and hydrating, and a great way to sneak in some extra H2O. Not only will this juice nourish you and hydrate you, but it'll make your skin glow and help with digestion. A triple threat! Go get your juicer out, its time to get cozy with kale.
Picture
INGREDIENTS
1 small bunch of kale (about 1 packed cup)
1 apple
1 pear
2 lemons
4 celery stalks 

DIRECTIONS
Wash all the produce, then removes the cores from the apple and pear, remove the peel of the lemon, and trim the celery stalks. Run all your veggies through a high-powered juicer (or if you're REALLY fancy, a slow juicer- my dream!) and into a clean glass cup. Drink up! This recipe easily doubles or triples for sharing or making your juice a day ahead. Juice last up to 3 days in an airtight container in the fridge.
print recipe
Picture
4 Comments

Broccoli Cheeze Soup

1/22/2015

3 Comments

 

Broccoli Cheeze Soup

Picture
I'm big on comfort food. Growing up my favorite food was mashed potatoes with gravy, and I ate them as often as I could. Lucky for me, I grew up in a state where some counties took the month of September off from school to harvest potatoes! They were on the table 5 nights a week, and I just learned to love 'em. I try to eat more of a variety of a color palette now, but I still LOVE comfort foods. And this week, I've been feeling pretty under the weather. As a nanny, I get sick nearly every time the little ones do, no matter how much vitamin C I've consumed, and this week I went down hard. Some combination of tummy trouble/ chills/ sore throat + an awful cough had me down and all I wanted was a warm, creamy, cheesy bowl of soup to make me feel better. This soup is perfect. The carrots and celery add great flavor and the potatoes keep it creamy, and the addition of cayenne kicks it up just a bit. Just serve with fresh parsley, a bit of crusty bread, & a Netflix marathon and call it an afternoon.
Picture
INGREDIENTS
1 tablespoon coconut oil
2 garlic cloves, minced
1 medium onion, chopped
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
3 small potatoes, cut into small cubes
2 heads broccoli florets with stems removed (about 4 cups), chopped
3 cups vegetable broth
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
1/4 teaspoon each salt & pepper
1 cup vegan cheese (we used Blode Kuh's White Cheddar, but any cheeze capable of melting should work here!)
2 tablespoons fresh parsley, chopped 

DIRECTIONS
In a large pot, heat oil over medium heat. Sauté garlic with onions, celery, and carrots in a mirepoix until they begin to soften. Add potatoes and broccoli florets and sauté all together for a few minutes, stirring occasionally. Add in vegetable broth, nutritional yeast, cayenne pepper, salt, and pepper and cook over medium heat for about 20 minutes, or until potatoes are fork tender. Remove from heat, add the cheese, and blend with an immersion blender or in a regular blender in batches to desired creaminess. We like to leave some chunks! Stir in the freshly chopped parsley, then serve. Makes 6-8 servings, and lasts up to a week in the fridge. Freeze for long-term saving. Enjoy!
print recipe
Picture
3 Comments

Classic Backyard Potato Salad

3/3/2014

9 Comments

 

Classic Backyard Potato Salad

Picture
A good potato salad recipe can save you from any disaster. Potatoes are almost always on hand in this house, and Alex considers my potato salad the very best (or so he tells me). Its been a solid 75 degrees most days since we've arrived, and its got me feeling like its mid-July. I whip up a batch of this potato salad anytime I'm feeling like eating something summery. Barbeques (veg-g-q's?), picnics, poolside- this is my go to snack. It'll fill you with some good stuff, and its cheap enough to make and share with a group. I usually use Veganaise brand vegan mayo, but we've made it before with both homemade vegan mayo (coming soon!) and the Trader Joe's brand, and both work fine. Add extra veggies if you like, or throw in a bit of smoked paprika, I guarantee it'll come out perfectly delicious everytime. 
Picture
Ingredients:
6-8 medium sized red potatoes
1 teaspoon salt, for boiling
1/2 cup chopped celery
1/2 cup chopped green onions
1 1/2 cups vegan mayo
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon garlic salt
2 teaspoons dried dill
1 teaspoon salt
1/2 teaspoon cracked pepper
1/2 teaspoon cayenne pepper
Picture
Directions:
First, scrub those potatoes clean. Bring whole potatoes and 1 teaspoon of salt to a boil in a large soup pot for 20-30 minutes, until skins begin to crack and a fork in easily inserted. Try not to overcook the potatoes or they'll get crazy mushy. (You know they're overdone when the skins peel completely away from the flesh.) Once they're done, take them off the stove, drain the water out, and let them cool either on the counter or, preferably, in the fridge until cool. The colder the potatoes, the better the recipe will turn out (things are less likely to get mushy when mixed if they're cold), so if you have time to refrigerate the cooked potatoes overnight, do it. 
While the potatoes cool, chop the celery and green onions, and set 'em aside. In a small mixing bowl, whisk together the mayo, vinegar, lemon juice, and spices. Toss in the celery and onions, and toss to combine. 
When the potatoes have cooled, cut them into 1 inch chunks and toss them in a large mixing bowl. Add in the veggie-filled dressing, and gently toss to combine. Serve with a sprinkle of green onions or coconut bacon. Makes a bunch (you know, 6-8 potatoes worth), and saves well covered in the fridge for about a week. Enjoy!
print recipe
Picture
9 Comments

    tags

    All
    Acai
    Alcohol
    Almond Cream
    Almonds
    Apple
    Aquafaba
    Artichoke
    Arugula
    Avocado
    Bacon
    Baked
    Balls
    Balsamic
    Banana
    Bars
    Basil
    Bbq
    Beans
    Beets
    Berries
    Biscuits
    Blondies
    Blood Orange
    Blueberries
    Bok Choy
    Bread
    Breakfast
    Broccoli
    Broccoli Slaw
    Brownies
    Bruschetta
    Brussels Sprouts
    Buffalo
    Burger
    Burrito
    Buttercream
    Butternut Squash
    Cabbage
    Cacao
    Cajun
    Cajun Spice
    Cake
    Candy
    Caprese
    Cardamom
    Carob
    Carrot
    Cashew Creme
    Cashews
    Cauliflower
    CBD
    Celeriac
    Celery
    Cereal
    Champagne
    Cheesecake
    Cheesesteak
    Cheeze
    Cherimoya
    Cherries
    Chia Seeds
    Chickpeas
    Chili
    Chips
    Chocolate
    Cider
    Cilantro
    Cinnamon
    Clafoutis
    Coconut
    Coconut Milk
    Coconut Water
    Coffee Cake
    Cookie Butter
    Cookies
    Crackers
    Cranberries
    Cream Cheese
    Crumble
    Cucumber
    Cupcakes
    Dates
    Dill
    Dinner
    Dip
    Donuts
    Dressing
    Drinks
    Easter Eggs
    Falafel
    Faux Cheese
    Faux Meat
    Figs
    Flatbread
    Flax
    Fluff
    Fondant
    French Toast
    Fried
    Fries
    Frosting
    Fruit
    Fudge
    Galette
    Garam Masala
    Garlic
    Ginger
    Gingersnaps
    Glaze
    Goji Berries
    Golden Berries
    Golden Milk
    Grain Free
    Gratin
    Gravy
    Green Tea
    Grinder
    Guacamole
    Halloween
    Hazlenuts
    Hearts Of Palm
    Hemp Milk
    Hemp Seeds
    Hemp-seeds
    Holidays
    Hormone-balancing
    Hot Sauce
    Hummus
    Ice-cream
    Jackfruit
    Jalapenos
    Jicama
    Juice
    Kale
    Kettle Corn
    Kimchi
    Kung Pao
    Lasagna
    Latte
    Lavender
    Leeks
    Leftovers
    Lemon
    Lime
    Low Sugar
    Macadamia Nuts
    Mango
    Maple
    Maple Syrup
    Marshmallow
    Masa Harina
    Matcha
    Mayo
    Meals
    Mediterranean
    Milkshake
    Mint
    Miso
    Molasses
    Monk Fruit Sweetener
    Muffins
    Mushrooms
    Nachos
    Noodles
    Nut Butter
    Nutmeg
    Nutritional Yeast
    Oatmeal
    Oats
    Olives
    Onions
    Orange
    Pancakes
    Panini
    Parsley
    Pasta
    Peaches
    Peanut Butter
    Pears
    Peas
    Pecan
    Pepitas
    Peppermint
    Peppers
    Persimmon
    Pesto
    Phyllo
    Pickled
    Pie
    Pineapple
    Pine Nuts
    Pizza
    Polenta
    Pomegranate
    Popcorn
    Potatoes
    Protein
    Pudding
    Pumpkin
    Queso
    Quinoa
    Radish
    Rasins
    Raw
    Rhubarb
    Rice
    Ricotta
    Roasted
    Rolls
    Romanesco
    Rosemary
    Sage
    Salad
    Sandwich
    Sangria
    Sauce
    Savory
    Scones
    Seitan
    Sesame
    Shallot
    Shoshito Peppers
    Side Dish
    Slaw
    Sliders
    Smoky
    Smoothies
    S'mores
    Snacks
    Soba
    Soup
    Spicy
    Spinach
    Spread
    Squares
    Squash
    Sriracha
    Stevia
    Stone-fruit
    Strawberry
    Streusel
    Strudel
    Stuffing
    Sugar Free
    Sunbutter
    Sweet Potato
    Sweets
    Tacos
    Tahini
    Tart
    Tea
    Tempeh
    Thyme
    Tigernuts
    Tofu
    Tomato
    Tomatoes
    Tortillas
    Turmeric
    Veganized
    Vegg- The Vegan Egg Yolk
    Vinaigrette
    Vinegar
    Waffles
    Walnuts
    Wheat Berries
    Whiskey
    White Chocolate
    Wrap
    Yeast
    Yogurt
    Zucchini

    RSS Feed

Picture
© 2017, Good Saint, All Rights Reserved.

    Stay fresh + subscribe!

Subscribe to Newsletter
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • HEALTH
  • LIFESTYLE
  • TRAVEL
  • COOKBOOK
  • ABOUT
    • YOGA CLASSES
    • PRESS + ADVERTISING
    • LET'S WORK TOGETHER!
  • SHOP
  • SUBSCRIBE
✕