Author: Claire

Vegan, Gluten-Free Chocolate Tahini Brownies

#TGIF.

Can I get an Amen?

Last night we hosted small group. Our house was packed! Almost everyone showed up minus two, plus a visiting mother-in-law. When you host a small group made up of dietitians, physical therapists and taller-than-average males, you better know that the snacks have to be good.

And when you have members who are either vegan, gluten-free, or vegetarian, you better be EXTRA creative because one can only make so many snacks that cater to so many different diets!

We be fancy. And so, I was on the hunt for a delicious yet vegan & gluten-free dessert that wouldn’t require going out to get too many extra ingredients.

I stumbled upon this recipe for sesame and sea salt dark chocolate brownies that looked perfect. No extra add-ins that no one has actually heard of, and the rest of the ingredients looked pretty standard. I’d actually been meaning to try to make something sweet that used tahini (which is basically like a less sweet PB). When I didn’t have an ingredient listed, I substituted with something else (e.g. veg oil and applesauce for coconut oil, since I don’t like the taste of it), and regular salt vs. sea salt. I also decided to throw in some extra (vegan) chocolate chunks for extra melty goodness.

The result? A hit! These were just about gone before my Guinness Cheddar Dip was even started, and when boys choose chocolate over beer, you know it must be good!

Vegan or not, I know you’ll love the taste of these fudgy double chocolate brownies. Thanks to Jodi for the inspiration for this new recipe!

Vegan, Gluten-Free Chocolate Tahini Brownies
Vegan, Gluten-Free Chocolate Tahini Brownies
Vegan, Gluten-Free Chocolate Tahini Brownies
Recipe Type: Dessert
Cuisine: Vegan, Gluten-Free
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
You will NOT miss the gluten OR eggs in this fudgy, chocolatey, not-too-sweet decadent brownie! Great with a scoop of ice cream, schmear of PB or cup of decaf after dinner.
Ingredients
  • 1 cup gluten free or oat flour
  • 1/2 cup cocoa powder
  • 2 tbsp sesame seeds
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp ground flax seeds
  • 1/4 cup water at room temperature
  • 1/4 cup vegetable or canola oil
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/3 cup tahini
  • 1/2 cup vegan chocolate chunks
  • sea salt and extra sesame seeds to finish (optional)
Instructions
  1. Preheat oven to 350 deg and line a 8×8 pan with parchment paper (I used a cake pan because that was the closest in size that I had!)
  2. In medium bowl, whisk together flour, cocoa powder, sesame seeds, baking powder, and salt.
  3. In separate bowl, whisk together flax seeds and water. Stir in oil, applesauce, maple syrup, and tahini.
  4. Stir wet ingredients into dry ingredients and combine well. Stir in chocolate chunks.
  5. Batter will be very thick- spread in prepared dish and use a spatula to help the batter reach the sides.
  6. Sprinkle with sea salt (optional).
  7. Bake for 20 mins or until set around edges, then cool completely prior to slicing.
  8. Sprinkle with additional sesame seeds if desired.
Prepare batter and spread in prepared pan.
Prepare batter and spread in prepared pan.
I found these gems at whole foods!
I found these gems at whole foods!
Half-used tahini!
Half-used tahini!
Fresh out of the oven, before slicing
Fresh out of the oven, before slicing
Vegan, Gluten-Free Chocolate Tahini Brownies
Vegan, Gluten-Free Chocolate Tahini Brownies

We have a fun weekend planned- dinner and going to a Celtic Woman concert tomorrow night! What do you have planned?

Have a great weekend, friends!

ClaireLeave a comment

Lemon Pesto Chicken and Bean Bake

I am always looking for easy, one-dish casseroles that are healthy and feed a lot of mouths! This time I actually was making a dish to bring to a family as part of the Medical Hospitality Team through my church, and the only restrictions/guidelines given on the meal sign-up were “as healthy as possible.” When in doubt, chicken with a light marinade over roasted veggies!

Lemon Pesto Chicken and Bean Bake
Lemon Pesto Chicken and Bean Bake

What I love about bean bakes (you can see some of my other ones here and here) is that you literally throw your protein of choice over a few veggies (frozen or fresh) drizzled with olive oil, then add a few slices of lemon and spices of your choice on top of the chicken, and bake it for about an hour. The juice from the chicken seeps down into the veggies and gives them a rich, buttery flavor that is perfectly sopped up with some nice crusty bread or rice. I like to throw a little goat cheese or feta on top of the bake in the last 10 min or so before removing from the oven- just long enough that it gets a little melty.

This little guy somehow jumped into my basket at TJ’s… seriously, I don’t know why this keeps happening! It’s a new-to-me quinoa pesto, so it’s less liquidy than the normal stuff. Recommended for spreading on chicken, fish and veggies. Or eating right out of the jar.

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Lemon Pesto Chicken and Bean Bake
Recipe Type: Main
Cuisine: Healthy, Spring, Casserole
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6
Another easy chicken and bean bake to add to your rotation! Great over spinach and served with pita pockets!
Ingredients
  • 6 skinless, boneless chicken thighs
  • 2 tbsp + 2 tbsp olive oil
  • 2 tbsp + 2 tbsp quinoa pesto (from TJ’s- see post!)
  • 1 lemon
  • 1 tsp garlic powder
  • 1 tbsp minced garlic
  • 1/2 tsp each Greek seasoning and red pepper flakes
  • salt and pepper, to taste
  • 2 cups each broccoli and cauliflower florets
  • 1 cup frozen string beans (I used TJ’s pre-cut)
  • 1 can garbanzo beans, drained and rinsed
  • extra olive oil for drizzling
  • 1/4 cup crumbled goat cheese (optional)
Instructions
  1. Preheat oven to 375 deg. Coat a large baking dish with cooking spray.
  2. In a large bowl, combine cut veggies, garbanzo beans, 2 tbsp olive oil, 2 tbsp pesto, juice of 1/2 lemon, and remaining seasonings through S+P. Combine in bowl.
  3. Spread veggies in bottom of dish. Layer chicken thighs on top, then drizzle with remaining olive oil, additional salt and pepper, and spread the remaining pesto over the chicken.
  4. Gently slice the remaining 1/2 lemon and place on top of chicken, squeezing slightly to let the juices out.
  5. Cover loosely with foil and bake at 375 for 1 hour, removing foil for last 10 minutes and sprinkling on goat cheese until melted.
  6. Cool slightly and serve over spinach with pita pockets.
Prepare veggies in casserole dish with some of the pesto.
Prepare veggies in casserole dish with some of the pesto.
Layer chicken and lemon slices on top.
Layer chicken and lemon slices on top.
Lemon Pesto Chicken and Bean Bake
Lemon Pesto Chicken and Bean Bake

I also typically serve this over spinach and with pita pockets. You can use any leftovers to stuff into pita for lunch the next day, too!

Hope y’all had a blessed Easter!

ClaireLeave a comment

Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette

I am crushing on this salad. Full of vitamins, minerals and antioxidant power to keep you healthy and fight off that nasty Spring cold that I got this weekend! It also makes a huge batch so you can keep enjoying it all week! Serve with tofu, fish, or a fried egg for extra protein, plus my Lemon-Tahini Vinaigrette (recipe in this post) for a creamy and slightly tangy finish.

Anyone who follows me on Instagram knows how much I love my spiralizer- I have this Paderno version from Williams-Sonoma that I was given by my MIL (read: mother-in-law) and I use it all the time. It’s amazing the way each part gets put together and then taken apart to fit into a nice snug little box! I’s a bit tough to clean, so whenever I break it out I make a TON of zoodles, coodles, broodles, squoodles, and swapoodles (sweet potato noodles).

I really like using the carrot medley because the carrots come in so many colors- purple, orange, yellow. I get it at Trader Joe’s. I also threw in some ready-to-eat beets (also TJ’s) and some other veggies with the navy beans to add a little more heft to the spiralized veggies. Sometimes I find I like the contrast of a salad with some raw and some cooked vegetables.

Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette
Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette

Start by preheating the oven to 400 deg and prepare your vinaigrette (leave out the tahini at this point). Then toss the broccoli, cauliflower, red onion, beans, mushrooms, and beets with about 2 tbsp of olive oil and minced garlic. Drizzle on about 2 tbsp of the vinaigrette (minus tahini) and spread on a Silpat. Bake for 30 mins and allow to cool slightly.

Meanwhile, prepare your zoodles and coodles. Boil a large stockpot filled with ~1 cup water, then add entire bag of kale and cook till wilted. Immediately drain and shock the kale with cold water so it stays bright green. Nothing worse than brown kale (except in kale chips of course).

Toss kale, zoodles, coodles, and baked veggies in a large bowl and toss. Add tahini to remaining dressing and toss in when ready to serve.

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Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette
Recipe Type: Salad
Cuisine: Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 10
I am digging these spring colors!
Ingredients
  • For Lemon-Tahini Vinaigrette:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp apple cider vinegar
  • juice of one lemon
  • 1/2 tsp each garlic powder and parsley
  • salt and pepper to taste
  • red pepper flakes and sesame seeds (optional)
  • 3-4 tbsp tahini (or to taste)
  • 2 tbsp oilve oil
  • 2 tbsp minced garlic
  • 1/2 red onion, chopped
  • 1 cup mushrooms, chopped
  • 1 12 oz. bag broccoli and cauliflower florets
  • 6-8 small beets, chopped, cooked and ready to eat (you can find these at TJ’s, or use canned)
  • 1 can navy beans, drained and rinsed
  • 5 large colored carrots
  • 3 medium zucchini squash
  • 1 large bag raw kale
  • Goat cheese or Greek yogurt, for serving (optional)
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare Lemon-Tahini Vinaigrette by whisking together all ingredients (olive oil through red pepper flakes), leaving out the tahini until later.
  3. In a large bowl, combine red onion through navy beans and drizzle with 2 tbsp vinaigrette, plus the two remaining tbsp olive oil and minced garlic. Spread on a large baking sheet lined with a Silpat and bake at 400 for 30 mins. Remove from oven and cool slightly.
  4. Meanwhile, spiralize your carrots and zucchini.
  5. Boil about 1 cup water in a large stockpot and add entire bag of kale. Cook until wilted, then immediately drain and shock with cold water to keep it bright green. Squeeze out excess water.
  6. Combine kale, spiralized veggies and cooked veggies in a large serving bowl. When ready to serve, add tahini to dressing in a mason jar and shake vigorously until combined. Drizzle salad with vinaigrette.
  7. Top with protein of your choice, goat cheese or Greek yogurt for extra creaminess.

I hope you enjoy these oodles of zoodles all Easter weekend and the week to come! Serve with protein of your choice and some hearty crackers or bread to sop up some of the leftover dressing.

Happy Easter!

ClaireLeave a comment

“Eggs in Hell”

This past week was a rough one! With just getting back from Anaheim for CSM, a serious stomach virus going around work, catching a bug myself, and getting ready to go out of town again this weekend for my dear friend Kate’s bridal shower, I’ve been in quite the frenzy! Time for some super easy and hearty dinners. I’ve wanted to try this “Eggs in Hell” recipe for some time after seeing it featured on The Chew, and decided to modify a bit to add all of the ingredients I love (aka, more onions, mushrooms, and garlic). I also made the sauce in the crock pot so I could make more of it for leftovers!

"Eggs in Hell"
“Eggs in Hell”
“Eggs in Hell”
Recipe Type: Dinner, Entree
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4-6
Poached eggs nestled into savory tomato sauce and topped with melty mozzarella cheese. Amen.
Ingredients
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 1 cup baby bella mushrooms
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 2 tbsp + 1 tbsp fresh, minced basil (divided)
  • 1 28 oz can quality crushed tomatoes
  • 1 14 oz can quality diced tomatoes
  • 1 tsp each red wine and balsamic vinegar
  • 1/2 tsp red pepper flakes
  • salt and pepper
  • 4-6 large eggs (depending on size of skillet)
  • 1/2 cup peas
  • 4-6 slices fresh mozzarella (one per egg)
  • steamed spinach, for serving
  • truffle oil or truffle salt, for serving
Instructions
  1. In a cast iron skillet, heat olive oil on medium-high heat. Add onions, and garlic and cook 3-4 mins until soft. Then add mushrooms, seasoning, and 2 tbsp basil and cook for one more minute, stirring occasionally.
  2. In same pan, add tomatoes, vinegar, red pepper flakes, salt and pepper (to taste) and bring to a boil, then immediately reduce heat to a simmer. (Careful- the tomato sauce will bubble quickly! Note: I also made more of the sauce in the crock pot and set to high for 2-3 hours- a good way to have more sauce for leftovers!)
  3. When simmering, crack each egg into tomato mixture and cook for 5-7 mins until egg whites are set but yolks are still soft. Top with peas, mozzarella, and remaining basil.
  4. Broil skillet on high for 2-3 minutes until mozzarella cheese is browned.
  5. Serve over spinach or spaghetti squash, with a drizzle of truffle oil/salt for extra gourmet flavor!

Hope you enjoy! Perfect for Meatless Monday or a light dinner, served with a side of sautéed greens and crusty bread for dipping. Happy almost-Friday!

"Eggs in Hell"
“Eggs in Hell”

ClaireLeave a comment

Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette

Happy Monday! Even though our Panthers didn’t pull it out, my Blue Devils did! (knock on wood, as I am writing this post with 24.5 sec left on the game clock…)

Last night we had a potluck at our house with some good friends, including members of our small group and my dear bosom buddy Sarah and her husband Mike. I made BBQ pulled pork for sandwiches, and this (healthier) brussels sprout slaw to balance out all the wings n’ things. Although, I do have to admit- Tawny made these incredible vegan stuffed mushrooms that went like hot cakes! Soooo good.

Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette
Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette

If you’re lazy like I am, you buy brussels sprouts that are pre-shredded (try Trader Joe’s) and pre-cut butternut squash. I had a ton of brussels sprouts and no TJ’s within 10 miles, so I decided to go crazy and whip out the grating attachment to my food processor. If you don’t mind a bit of extra cleaning/scraping out the little bits of shaved brussels that get stuck in the lip, it’s really pretty simple to just use the same food processor that you would make the vinaigrette in. Kill two birds with one stone! Also, if you want you can sub out the lentils for some other protein like chickpeas or edamame. I like the lentils for being so small, though- they really bulk up the salad without overwhelming it.

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The hummus vinaigrette is creamy and zesty from the orange and lime juice, and you can also customize the dressing to your own tastes (more olive oil, more vinegar, etc.). I also added some arils (pomegranate seeds, for the less fancy among us) and slivered almonds for a bit more crunch! Just make sure not to add them until just before serving so that the almonds don’t get too soggy!

Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A light side dish for your next potluck, perfected with a creamy hummus vinaigrette, crunchy almonds and juicy pomegranate seeds!
Ingredients
  • 1 lb brussels sprouts
  • 1 cup butternut squash, cubed
  • 1 onion, sliced thinly
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1/2 tsp each salt and pepper
  • 3 tbsp olive oil, divided
  • zest and juice of one orange
  • juice of one lime
  • 2-3 tbsp hummus (I used edamame hummus)
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup (or honey)
  • salt and pepper, to taste
  • 1 cup arils (pomegranate seeds)
  • 1 cup dry French lentils
  • 1/4 cup slivered almonds
Instructions
  1. Preheat oven to 400 deg. Mix together squash, onion, garlic, garlic powder, salt and pepper, and 1 tbsp olive oil. Layer on a Silpat and roast for 20 minutes or until lightly browned.
  2. In a food processor with grater attachment (coarse shredding), shred brussels sprouts and combine with squash and onions. Set aside.
  3. In same processor with regular chopping attachment, make vinaigrette by processing orange, lime juice, hummus, red wine vinegar, maple syrup, and salt and pepper. Drizzle in remaining olive oil during processing. Add more olive oil, vinegar or a bit of water to your preference!
  4. Prepare lentils according to package directions. While still warm, add to brussels sprouts and squash mixture.
  5. Up to 2 hrs before serving, gently toss with vinaigrette.
  6. Just before serving, toss salad with arils and slivered almonds.
  7. Serve on top of pulled pork sandwiches for a little extra crunch, or with a poached egg on its own!

Happy week!

ClaireLeave a comment

Turkey Sausage Egg Casserole with Sweet Potato Hash

Hope everyone had a great weekend! It was absolutely gorgeous here, and I was able to get outside for a few walks/bike rides in the sunshine after a fun Friday night at our first salsa dance class (our small group is taking lessons… it was a riot! You can follow the fun and see what we did to “re-fuel” on my Instagram page). Will have to get a video one of these days to capture the silliness… 😛

In other news, turkey sausage egg casserole was in the books for tonight! I had planned to make a Shepherd’s Pie for Ben to grab for dinners this week, but he said he’d prefer to have a lighter fare. I suggested quiche. He suggested egg casserole!

Of course, I made it as gourmet as I could. Sun-dried tomatoes and all! I kept things easy with some pre-cooked turkey sausage and frozen spinach, day-old bakery buns, and un-skinned (but very washed!) sweet potatoes.

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Hope you enjoy!

Turkey Sausage Egg Casserole with Sweet Potato Hash
Recipe Type: Casserole
Cuisine: American
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 8
An easy and leftover-heavy egg casserole that can be enjoyed for breakfast, lunch, or dinner! Serve with a spinach side salad and dollop of Greek yogurt on top.
Ingredients
  • 4 hearty buns (I used a garlic brioche)
  • 4 T olive oil, divided (2T + 2T)
  • 1 small onion, chopped
  • 1 cup white mushrooms, sliced
  • 1 T minced garlic
  • 1/2 T each dried thyme and parsley
  • Pinch each of S&P
  • 3/4 cup chopped frozen spinach
  • 1 small package sun-dried tomatoes
  • 1 package fully cooked turkey sausage crumbles (you could also use uncooked or links- just cook, then slice thinly or crumble!)
  • 2 sweet potatoes, cut into chunks
  • 8 eggs
  • 1/2 cup low fat milk
  • 1 tsp nutmeg
  • 1 tsp garlic powder
  • 1 cup shredded cheddar cheese
Instructions
  1. In a large casserole dish sprayed with cooking spray, tear buns into pieces and layer in bottom of dish.
  2. Heat 2 T olive oil in a large pan over medium-high heat. Add chopped onions, mushrooms, garlic, thyme, parsley, S+P, and cook for 3 minutes or until tender.
  3. Stir in frozen spinach, tomatoes, and turkey sausage and cook for 2-3 more minutes until spinach is heated through. Pour over the bread in casserole dish.
  4. In a food processor set to shredding setting, shred sweet potatoes to medium-fine thickness. Pour into a large bowl and stir in remaining 2 T olive oil. Spread in an even layer over the top of the sausage.
  5. In same bowl, whisk together eggs, milk, nutmeg and garlic powder.
  6. Pour egg mixture evenly over potatoes in dish, shaking dish a bit to make sure it’s evenly distributed (I also sometimes press down the casserole to make sure the bread gets saturated).
  7. Top with cheese, cover with foil and refrigerate at least 30 minutes (up to overnight) to allow it to set.
  8. When ready to eat, heat oven to 350 deg and bake 40 mins covered, then 15 minutes uncovered or until potatoes are crisped and cheese is melted.
  9. Allow to set at least 10 min before slicing and serving! Serve with side salad and a dollop of greek yogurt or sour cream.
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Cook onions, ‘shrooms, and tomatoes with garlic and spices.
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Add spinach and sausage.
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Tear bread and place in dish.
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Shred sweet potatoes.
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Whisk eggs.
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Layer sausage mixture on top of bread.
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Top with sweet potatoes.
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And cheese. 🙂
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Bake at 350 until cheese is melted and taters are tender!
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Serve with side salad, avocado wedges and greek yogurt.

Happy week!

ClaireLeave a comment