The countdown to Life is Messy Kitchen has officially started. Thirty days. THIRTY DAYS!!! Save the date. November 18, 2014 is the day.
I can’t believ-able!!! This whole “I’m having a cookbook” thing is getting real. I’m excited, but nervous.
Excited because I can perfectly envision the Pitt-Jolie family cooking from this book. Nervous because I’ve never been on the Ellen show. If she calls, what am I gonna wear?
But all joking aside, so much love has been poured into this project that I can’t help but feel this, almost Nostradamus-like vision, for all the BIGNESS that’s coming ahead. Can you feel it too? And my heart is expanding in gratitude. And my belly is too, for all the good-for-me sweets I’m having this month. Cuz it’s not only my birthday month, but my favorite of favorites holiday EVAH: Halloween. And I made cookies. Cookies you can dip in deliciousness that the whole family will love to play with.
Psst… these are so yummy, the lil’ one’s (and hubby) won’t even tell they are made with whole food lovin’ ingredients. Sneaky.
Here’s how to make em:
- ½ cup coconut oil
- ½ cup coconut palm sugar
- 1 organic egg
- ½ cup, plus 2 tablespoons unsulfured Blackstrap molasses
- 2 ¾ cups spelt flour or almond flour
- 1 teaspoon grated ginger root (adjust depending on how much kick you want)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- Wooden sticks (optional)
- Whipped Coconut Cream(see below)
Step 1: Preheat oven to 325 degrees F.
Step 2: In a large bowl beat together coconut oil + sugar until it becomes somewhat fluffy + sugar begins to dissolve. Add egg + molasses.
Step 3: In separate mixing bowl mix flour + ginger + baking soda + salt + cloves + cinnamon.
Step 4: Combine wet + dry ingredients. You may have to use your clean hands when the dough becomes too stiff. When dough is smooth + all ingredients are evenly combined divide into two. Wrap each half in saran wrap + refrigerate for one hour.
Step 5: Between sheets of wax or parchment paper roll out each half of dough to about 1/3 inch thickness. Remove top sheet of wax or parchment paper. Use a cookie cutter to cut out shapes. Add a stick in the bottom + use the scraps to firm the back. Transfer cookies to a cookie sheet lined with Silpat. Freeze the cookies for about 12 minutes. Don’t skip this secret step. Bake for 12-15 minutes or until the cookies are golden + firm to the touch. Dip in Whipped Coconut Cream + enjoy!
WHIPPED COCONUT CREAM
- 1 can of full-fat coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- zest from 1 orange
Step 1: Place the coconut milk in the fridge + allow it to sit overnight. Take it out the following day + resume to the second step.
Step 2: Open the can + scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
Step 3: Grab either an electric or manual hand mixer + start whisking the coconut mass until you have a smooth cream. Add vanilla + salt + orange zest. Give it one last whisk. Serve immediately.
Any left-overs can be stored in the fridge for up to 1-2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!
Enjoy + have a great weekend!
OMG, speaking of weekend, I’ll be filming the Life is Messy Kitchen trailer tomorrow. Be sure to follow me @mayicarles so you don’t miss the behind the scenes action. It’s gonna be sooooo much fun. I painted my nails + everything LOL!
This recipe started where all do, on an empty stomach. I was starving. S-TAR-VING!!! (You might need to know this about me in case we’re ever stranded in an elevator together: I can’t think + reason or speak when
angry hungry. I turn into the Hulk.) To makes matters worse, David had just returned from a 3 hour surf session, so he could eat a rhinoceros. DANGER DANGER!!!
This meal was a team effort. We put it together in less than 30 minutes. Tops. I can’t believable!!! God bless. Our marriage depended on it LOL.
These light + fresh Tropical Thai Lettuce Wraps made the most perfect lunch. We loved rolling our own thai “burritos”. Prep was a snap. We vacuumed them within seconds, not even a lettuce was left in the crime scene. Surprisingly, we didn’t feel stuffed or lazy afterwards. This one’s a keeper!
I imagine these sweet n’ savory rolls would be great for entertaining too. Easy to make ahead + have em’ waiting in the fridge until he party starts. KAPOW!
Scroll down to steal the recipe!
- 2 large chicken breasts, diced in small cubes
- 1 teaspoon cumin
- 1 teaspoon curry
- 2 tablespoon coconut oil
- Pinch of salt (I used Himalayan pink salt)
- 1 tablespoon soy sauce
- 1 tablespoon water
First clean the chicken. In a tupperware add diced chicken + cumin + curry + coconut oil + salt. Close the lid + shake shake shake. Refrigerate for at least 30 minutes.
When ready to cook, in a large sauce pan, at high heat, add chicken. Cook, until they brown on the outside. Then turn the heat to low-medium + add soy sauce + water. Scrape the edges + stir until the liquid becomes a sauce. Close the lid + cook for about 10-15 minutes
- 1/4 cup almond butter
- 1 tablespoon maple syrup
- 1/4 cup almond milk
- 1 teaspoon paprika
- Pinch of salt (I used Himalayan pink salt)
In a small sauce pan, at low heat, stir almond butter + maple syrup until it begins to smell + darken. About 1-2 minutes. Turn off flame. When the mixture is still hot, add almond milk + stir, until it blends + the mixture becomes smooth. Season with paprika + salt.
- Mango, diced in thin slices
- Carrot, shredded
- Red pepper + onion, cut in thin slices + grilled with olive oil
Serve with big lettuce leaves.
This is a self-serve recipe, plated separately so every person can customize their wrap.
Who’s making Tropical Thai Lettuce Wraps this weekend? Raise your hand!
Would love to feature your recipe remix on my Instagram feed, so be sure to tag @mayicarles + include the hashtag #lifeismessykitchen so I can see it.
I love it when I see a recipe + I realize I have everything I need to make it in my kitchen.
That’s what happened when my Instagram gal pal @espacioverde broadcasted these Muffins de Zanahoria y Banana. Half hour later, I had muffins. Just like that. And by the end of the day, they weren’t any muffins left. Just like that. Must be magic!
I begged Aixa, the genius behind @espacioverde to let me borrow her recipe + share it with y’all. She said yes. I did a happy dance.
And here we are, creating stuff + doing work that matters + saving the world + pulling all-nighters + skipping lunch + calling Chinese takeout when nobody’s looking. In the meantime, our bodies are trying to keep us alive. Making sure we are breathing while we sleep. Stopping cuts from bleeding. Finding ways to beat gremlins that might make you sick. Your body literally loves you so much that its sole purpose in life is to keep you alive. I believe it’s time to start loving your body back. Who’s with me?
That’s why I’m seriously committed to bringing you the yummiest recipes, from my messy kitchen to yours. Recipes that are free of crap. Recipes suited for superhero work. Cuz world domination + self-love starts in the kitchen. And sometimes it’s shaped like a donut.
Say hello to Healthified Banana Carrot Donuts ladies!
- 2 eggs
- 2 egg whites
- 1 ripe banana, mashed
- 1/2 carrot, shredded
- 1/4 old-fashioned rolled oats
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 4 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond butter
- 1/2 cup golden raisins
- Dark chocolate, shaved (optional)
Step 1: Gather all your ingredients.
Step 2: Mix wet ingredients in a bowl.
Step 3: Mix dry ingredients in a separate bowl.
Step 4: Combine wet ingredients with wet ingredients until well incorporated.
Step 5: If using a conventional oven, bake at 350 degrees F for 12-20 minutes, or until golden brown + fully cooked in the middle using the toothpick test. If using a donut maker, follow the donut maker machine instructions.
Step 6: Remove from heat + place in a rack to cool down.
Optional: Hubby loves his donuts topped with shaved dark chocolate + devours them right off the rack as soon as the chocolate melts. YUM!
calling all recipe tasters
And Donut lovers. And Cookie Monsters. And foodies. And real people who with appetites who can’t be bothered with fad dieting or tasteless healthy food. Is that you? Sure hope so!
I want to start featuring your recipe recreations on my social media galleries. Because mi kitchen is su kitchen. Because mi community (we are over 13K messies now wohooo!) is su community. Because teaming up to spread our love for real food is a beautiful thing.
Just be sure to tag your photos with #lifeismessykitchen + @mayicarles so I can see them + regram em’!
The other day I saw these Crispy Eggplant Parmesan Subs on A Beautiful Mess + I instantly knew I had to try em’.
I’m cutting bread as much as possible during the week days because it makes me sluggish + sloooooow, something I simply can’t afford with brutal Life is Messy Kitchen deadlines every other day. So I made a few changes here + there to make the original recipe extra healthy.
These Spaghetti and Meat(less)balls are made with wholesome ingredients without sacrificing the comfort-feel that we all expect in this insignia dish.
Hope you love it!
- 1 medium sized eggplant (about 1 1/2 cup diced)
- 1 small onion
- 3 garlic cloves
- 1 14-ounce can garbanzo beans, rinsed
- 1 tablespoon chopped oregano (plus more for the topping)
- 1/4 teaspoon sea salt
- 1 1/2 cup almond flour
- 1 organic egg
you will also need
- Zucchini Pasta (instruction below)
- Marinara Sauce (use your favorite recipe)
- Mozzarella Cheese (optional)
Step 1: Blend eggplant + onion + garlic + garbanzo + oregano + salt in a food processor. Puree until the ingredients are combined in a spread-like mixture.
Step 2: With a spatula, stir in the egg + 1 cup of almond flour.
Step 3: Use your clean hands to divide the mixture into 18-20 small balls. Place these on a baking sheet lined with wax paper. Refrigerate for 1-2 hours.
Step 4: Preheat oven to 350 F.
Step 5: Once the balls have hardened from refrigerating, coat each ball in a thin coat of the remaining almond flour.
Step 6: Bake for 30 minutes. If you like yours a bit crispier, leave for 5-7 more minutes.
Step 7: Serve with marinara sauce over zucchini pasta.
how to make zucchini pasta
Spaghetti style zucchini noodles can be made using a vegetable peeler + julienne peeler + mandolin + spiral vegetable cutter.
Pass the vegetable peeler or julienne peeler down one lengthwise side of the zucchini. Only catch a thin portion of the zucchini, no thicker than 1/2 inch, for each pass in order to create thin spaghetti-like noodles. If using a julienne peeler, this thickness should already be preset, so no additional work will need to be done on your part.
If using a mandolin, make sure that the blade is set for a julienne style cut. Pass the zucchini over the blade lengthwise to create thin noodles.
When using a spiral vegetable cutter, press the zucchini against the blade of the spiral slicer + crank the handle of the simple machine. As you wind the handle + press on the zucchini, thin spirals should come out of the other end of the blade.
When you approach the seeds, turn the zucchini + begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it.
I’m actively looking for ways to turn nostalgic food we all treasure into real meals worthy of superheros. What are some of your favorite recipes growing up? Do you have any special dishes that you would like me to test in my mad laboratory + turn into healthy that tastes like bad-for you? Cuz you know me… I can’t eat cardboard!
Before we begin… the biggest + fattest HAPPY BIRTHDAY to the most wonderful woman in the Universe: My mom!
Thanks for always picking up. I know you have like a very important job + everything. I know a call A LOT with my Apocalyptic little problems. I just want you to know that just knowing you’re there makes me feel instantly better.
Thanks for never missing a dance recital. I noticed. How did you do to get front row middle seats every time?
Thanks for being my rock. My alarm clock till the last day of school. The sponsor for every mad projects I’ve invented. I know you didn’t want anyone to know you angel invested my app, so I won’t say a word. Crap!
I know you hate your birthday, but I looooove your birthday. Birthdays are a sign of good health. Did you know, studies show that people who have more birthdays live longer? It’s true. So I hope you let us sing for you “Japi Berdie Tu Yu” + drink sparkling stuff + eat scrumptious food + we mustn’t forget your birthday Banana Blueberry Tart! I made it. For YOU!
Oh you wanna make it too? Smart girl. Steal the recipe below.
- 1 1/2 cup whole wheat flour (more for the prep work)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 1/4 ounce light butter, chopped
- 1/2 cup buttermilk
- 1 1/2 cup blueberries
- 2 ripe bananas
- 2 teaspoons freshly squeezed lemon juice
- 1/2 cup coconut palm sugar (soft brown sugar works too)
- 1 tablespoon honey (pure maple syrup works too)
- Coconut oil, for coating
Step 1: Preheat oven at 400 degrees F.
Step 2: Lightly coat a pizza baking tray with coconut oil. Sift the flours + spices into a bowl. Add the butter + sugar + rub in until the mixture resembles breadcrumbs. Make well and then add enough buttermilk to mix to a soft dough.
Step 3: Roll the dough out on a lightly floured surface to 9 inch diameter round. Place on the tray + roll the edge to form a rim.
Step 4: Spread the blueberries over the dough.
Step 5: Slice the bananas, toss them in the lemon juice, then arrange over the top.
Step 6: Sprinkle with coconut palm sugar + drizzle over honey.
Step 7: Bake for 25 minutes, until the base is browned. Serve immediately.
You made it! Now kick off your shoes + go have a slice of heaven + forget all your troubles. It’s Friday!