Hi everyone! Today is the last of the three instalments of the Oh She Glows Every Day Party Challenge. I plan to do a roundup of the challenge and a little something extra special next Tuesday on the blog however. What have you thought of it so far? It’s been great to see all the enthusiasm and great things on Instagram too. Thanks for all the support 🙂
It has been a bit of a tiring week. I always find it with seasons changing that my overall energy tends to deplete. I have noticed it all over where I work, with friends and with family. So it is important in times like these to be gentle on yourself. That includes with your food.
I have planned this meal plan as a dinner party, but also think it’s a great meal to make for a week ahead, say on a Sunday evening. There are five parts, however I think you don’t need to make all of it to really notice a difference in mood. I think this is why Angela Liddon named her blog “Oh She Glows”. She really tries to capture the glowing nature that food can bring. This menu is rich in spices, warmth and fall harvest. I am so excited to share the full review with you.
I made this meal, as mentioned previously on Tuesday, for my dear friend Erin and her sister Hayley. Erin is a friend through work and in this past year, we have gotten very close. Food bonded us instantly. When she said her house was free last weekend for a cook-off, I jumped at the chance to show her the new Oh She Glows Every Day Cookbook.
She has a sensitivity to gluten and to nightshade vegetables, so wanted to make sure this meal didn’t include any. She also had her lovely sister Hayley come to town, who is another diehard foodie. So I had quite the job cut out for me, I had to impress!
Here were the recipes I made this week:
Miracle Healing Broth
Roasted Garlic Basil Pesto Potatoes with Arugula
Roasted Brussels Sprouts and Coconut Bacon
Marinated Italian Tofu
Meyer Lemon Cheesecake with Strawberry Vanilla Compote
Let’s not waste any more valuable time and get straight into the reviews!
Miracle Healing Broth
I really wanted to try this recipe, found on page 151 of the Oh She Glows Every Day Cookbook. The recipe seemed so nourishing and perfect for that time of year when colds are lingering and stress is high. It has great, easy to find ingredients and wonderful flavour with turmeric, garlic, ginger, onion, blended with both coconut milk and oil. This recipe is a bit of a meal in itself, with 241 calories per serving. The serving sizes quite large though. Although I doubled the recipe for three (makes 1-2 servings per recipe), I found it made well over four servings.
I found the directions easy to follow and quite quick to make. I did find the straining part a bit finicky to be honest. I would have liked to use a nut bag or something a little better than a sieve to get the most amount of liquid out. I also wondered what it would have been like blended up, like a soup, so that all the contents were still in it. However, I guess then it isn’t a broth!
I rated this recipe 85% – Almost an A with it’s exquisite flavour, ingredients and ability to last in the fridge for several days.
Roasted Garlic Basil Pesto Potatoes with Arugula
This seemed to be all over Instagram, so had to try it. I am obsessed with the Sundried Tomato Pesto found on the Oh She Glows Blog. I find it so brilliant to make a pesto from hemp hearts, as opposed to pine nuts. It is nice to have a change and also love the nutty earthy flavour of hemp hearts.
This recipe, found on page 125, looks like it has lot of ingredients. But don’t be scared, most of the ingredients are found throughout the recipe, as it’s broken up into parts. You make the potatoes, then the pesto, and top with arugula. The beauty of this recipe is the opportunity to make the pesto in advance, if you are pinched for time. Even still, you can make the pesto as the potatoes bake (minus the baked garlic). I’m sure you could make the pesto without roasting the garlic, but be sure to use way less. It does add quite a lot to the wonderfully warm feature of this dish though!
The only criticism I could find with this recipe is that I didn’t find it kept super well. The arugula needs to be added at the last minute, otherwise it would wilt. And the potatoes did not heat up as nicely the second day. It really is best fresh! But I’m sure the pesto would freeze beautifully.
I rated this recipe 83%, a very close second to the healing broth!
Roasted Brussels Sprouts and Coconut Bacon
I’m not sure who invented Coconut Bacon, but they are a genius! This recipe, found on 131 of the Oh She Glows Every Day Cookbook is packed with great ingredients. Brussels sprouts, coconut, some warming spices, and a hint of maple syrup cut the acidity out of the sprouts. The majority of the ingredients were easy to find. Brussels sprouts are best to eat in the fall, so that is why it was a great seasonal recipe. However, flaked coconut a bit more challenging to find. Lastly, liquid smoke, although optional was a bit tricky. Try it if you miss the taste of real bacon.
Again, this recipe was easy to follow and prepare. I didn’t have any difficulty baking them with the potatoes, which is an added bonus. The taste was a huge hit. All three of us were scarfing them down. I really wanted to feed some to my boyfriend who turns his upper lip to brussels sprouts. I feel like they are the underrated cousin of kale!
I rated this recipe 84%, wow this is a tight race!
Marinated Italian Tofu
I love showing people how tofu can be sexy, satisfying and a great alternative to other forms of vegan protein. Like brussels sprouts, soy tends to get a bad rap. In moderation, I think it’s amazing! Anyways, I was excited to try out this recipe, found on page 135 of the Oh She Glows Cookbook.
The tofu is marinated in a mixture of Italian spices, balsamic vinegar, lemon, maple syrup and garlic. Hehe can you sense a theme in this meal plan?!
This recipe is dead easy to make. You mix up the marinade and let it sit for 2-24 hours, so do estimate some prep time. I really like her suggestion of putting it in a large ziploc bag. That way you can take it out every once in a while and swish it around to make sure it all gets marinated.
The flavour of this recipe was unreal: so flavorful and tangy. One little pet peeve with the recipe directions though, doesn’t say what to do to cook it? I guess you could eat it raw, but I suggest pan frying in a bit of the marinade.
I rated this one 81% – another solid recipe.
Meyer Lemon Cheesecake with Strawberry Vanilla Compote
Last but definitely not least, mmmm Cheesecake! How you make cheesecake without cheese is beyond me. However I think it’s awesome. This one, found on page 233, has a base of cashews, a crust with almonds and coconut, and a rich velvety layer of strawberry and vanilla sauce (and so dead easy to make).
Really guys, just make this one. The directions are simple enough, it doesn’t take too much time to make, but you do have to be patient to freeze it. Meyer lemons may be difficult to find, so regular lemons do just fine! Also, make sure you have a good blender. I find this crucial to make sure the cashews do not have a grainy consistency for the batter.
While you freeze, you can make the sauce (and if you like it warm, perhaps make this right before). I think it doesn’t completely matter if the strawberries are blended, I almost preferred the chunks.
I rated this recipe 83%
Have you checked out my FREE e-guide for this weeks’ meal plan? If not, check it out here. It includes a printable menu, grocery list, nutritional content and prep day ideas.
