I mean, really – is it even football season without chili? Negativo. No matter the temp, chili is the quintessential food of Monday Night Football. And we all know football is about the food, right? At least that’s how I roll. The best part? It’s uber customizable. My version is veggie forward with zucchini, summer squash and corn. The beans and ground turkey play second fiddle and can be swapped out to meet your dietary needs whether a veg head or not. I’ve perfected this version over multiple iterations, so hope you enjoy this quick and easy Veggified (Turkey Optional) Chili! Get the dEATs below. 

The seasons they are a changing! While it’s not officially fall yet, I can’t help but dive into some of my favorite fall recipes. It’s like a light switch turns on post Labor Day weekend and all of a sudden it’s apple this, pumpkin that and here I am jumping on the bandwagon giddy as can be about chili season! Truth be told I’m not a huge football fan, but it’s only because I get WAY to engaged (i.e. stressed) during the games. So I prefer to distract myself with – food prep! There may or not be a subliminal message within this green and gold laden chili. Have you guessed? Yup, this chili lover is a Packer backer. But that doesn’t mean you need to love the green ‘n gold to love this veggie filled chili. All veggies, beans and meat preferences are acceptable customizations – but there definitely is not any purple in this chili. It is strictly a no Vikings chili. Sorry not sorry Minne-SOTA.

Here’s the beauty of this chili – there’s maybe 10 minutes of chopping and the rest is just set and forget. Shortcuts like canned beans, crushed tomatoes, salsa and taco seasoning make this a 30 minute meal if you do the chopping beforehand. The sodium can add up with canned goods and pre-packaged seasonings though, so my tip is to 1.) always buy the low sodium version 2.) rinse the beans under water before adding them to a recipe and 3.) check the label for any added sugars.

I’m also all about multi-tasking. Once you’ve got the chili going, you can bake up a mean paleo jalapeno cornbread. I used to buy the boxed stuff because I thought it was “good enough”, especially when soaked into a bath of chili. But you haven’t lived until you’ve tried this cornbread. The fire is fierce (as you want it to be) with sliced jalapenos and kernels of corn give you something to chew on. Fluffy corn muffins are nice, but I like a bit of texture. I generally double the batch since these freeze well too. And we all know there’s going to come a lazy Sunday where freezer chili and corn muffins will win the day!

Veggified (Turkey Optional) Chili and Jalapeno Cornbread Muffins
Serves: 8-10

Ingredients:
Veggified (Turkey Optional) Chili
– 2 zucchini sliced into half moons
– 1 yellow squash, sliced into half moons
– 1 green bell pepper, diced
– 1 onion, diced
– 1 lbs of ground turkey (sub 1 can of kidney beans if vegetarian)
– 1 can of black beans, rinsed
– 1 C of frozen corn
– 1 package of taco seasoning (recommend low sodium)
– 1 tsp ground coriander
– 1 tsp ground oregano
– 1 tsp crushed red pepper flakes
– 2 T tomato paste
– 1 can of broth of choice (14.5 oz)
– 1/3 C brown sugar (option to sub for coconut sugar)
– 1 jar of salsa (7 oz)
– 1 can of crushed or diced tomatoes (14.5 oz)
– 1 can of diced green chilis (7 oz)
– 3 T of olive oil
– Optional toppings: cheese, sour cream or Greek yogurt, chopped green onions
Paleo Jalapeno Corn Bread
-1/2 C almond flour
-1/2 C arrowroot flour
-2 eggs
-1 T ghee (or butter)
-1 C of corn (fresh from the ear or frozen)
-1/4 C unsweetened apple sauce
-1 4oz can of sliced pickled jalapenos (option to small dice for more distributed heat)
-1 tsp baking powder
-pinch of salt
Directions:
Veggified (Turkey Optional) Chili)
Step 1: Heat 1 T of olive oil in a large stock pot over medium heat on the stove top. Add the ground turkey (or Kidney beans), along with the taco seasoning, coriander, oregano, red pepper flakes and tomato paste. Stir to combine and brown the turkey (if using).
Step 2: Add the broth and bring to a simmer. Add the salsa, crushed tomatoes, green chilis, black beans ,corn and brown sugar. Continue to simmer for roughly 10 minutes.
Step 3: While the chili simmers, heat a pan with 1 T of olive oil over medium heat. Add the diced bell peppers and onions. Cook both have softened and the onions are translucent; roughly 5 minutes. Add to the chili. In the same pan, heat the last tablespoon of oil. Add the zucchini and summer squash. Saute until softened and slightly browned; roughly 7-10 minutes. Add to the chili.
Step 4: Allow the chili to continue to cook until you achieve your desired thickness, adding water if it is too thick or additional salsa if it’s too thin. The chili is ready for game time when you are and great as leftovers! Top with your favorites.
Paleo Jalapeno Corn Bread
Step 1: Pre-heat the oven to 400 degrees Farenheit and mix all of the ingredients in a bowl just until combined.
Step 2: Grease a muffin tin and pour the batter in the cups, filling halfway.
Step 3: Bake for 20-25 minutes, or until the top is golden and a toothpick (or stick of spaghetti) comes out clean when inserted in the middle.

Ready for football, ready for fall, but oh so not ready for winter. Game on, friends!

The post Is it even football season without chili? appeared first on The Shooks Life.

Dear Monday, I refuse to let you be boring. And this Kung Pao Veggie Fried rice delivers just the pow needed to kick start the week. Salty, spicy, sweet…need I say more? Cauliflower rice is anything but new – this version of veggie fried rice is all about the scintillating sauce…and the summer vegetables like sweet corn, yellow squash and zucchini that give this healthy version of takeout a fresh twist.  Soak up this sauce and the last drops of summer with the recipe below. 

Hard to believe, but summer is officially on its way out the door. Sorry to be the bearer of bad news, but reality strikes! However, I’m committed to soaking up every last drop of sunshine…and summer produce that comes with it. I picked up this deep yellow summer squash and radiant green zucchini at the Farmer’s Market along with some fresh sweet corn. Often, I’ll pick up whatever looks good and is in season, then figure out my game plan afterwards. Usually I’ll slice summer squash and zucchini in medallions for an easy side, but I’ve been feeling in a bit of a rut as of late, so I was looking for a new spin on these summer gourds. I got to thinking about small dicing these veggies into a hash or…fried rice! And the sweet corn adds just the right crunch to take the “mush” out of cauliflower fried rice.

I also received a bushel of brussel sprouts from my Imperfect Produce delivery this week, so thought this cruciferous veggie could add some further substance to the fried rice. I like to slow roast my brussel sprouts in the oven until they’re caramelized and slightly charred for an exterior crunch. Then, the addition of the kung pao sauce perfectly compliments the sweet tones of the caramelized veggies with a surprising kick from your favorite hot sauce. Also, these brussel sprouts are amazing on their own if you’re just looking for an exciting side kick to your main dish.

It’s important to note that this recipe is incredibly versatile – you can use whatever veggies you like…or even go frozen if that’s what you have on hand. This recipe is really all about that kung pao sauce, which is the only requirement!

Making cauliflower rice is surprisingly easy if you haven’t tried it before, but there are plenty of options if you’re short on time. I bought a bag of cauliflower rice from Trader Joe’s in the refrigerated section. Trader Joe’s and Green Giant also sell versions that are frozen. If you have the time to make it on your own, you have two options though:

Making Cauliflower Rice

1.) Box Grater: Chop the head of cauliflower into a few smaller pieces that are easy to hold. Use the medium-sized holes to scrape the cauliflower and grate into “rice”.
2.) Food Processor: Chop the head of cauliflower into small floret, then place in the food processor with the grater attachment and pulse until fine “rice” forms.

The caution with buying pre-packaged, refrigerated cauliflower rice is that it will generally go bad within a few days. I generally only buy it if I have plans to use it in the next day or two. Otherwise, frozen is a better option to keep on hand. With frozen cauliflower rice, I like to thaw in the fridge and then place on a plate lined with paper towel and then I press the top with another sheet of paper towel to reduce the moisture that can make the rice mushy. If you make the cauliflower rice yourself, I don’t find this necessary. You can also freeze your freshly made cauliflower rice for up to a month.

Now that you’re a cauliflower rice pro, I hope you enjoy this salty, spicy and sweet take on traditional fried rice!

Kung Pao Veggie Fried Rice
Serves: 4-6

Ingredients:
Veggie Fried Rice
– 1 package of cauliflower rice (16 oz) or make your own with 1 large head of cauliflower
– 1 summer squash, small diced
– 1 zucchini, small diced
– 1 lb of brussel sprouts, trimmed and sliced in half
– 2 ears of fresh sweet corn
– 2-3 tsp sesame oil
– salt and pepper to taste
Kung Pao Sauce
– 4 T reduced sodium tamari or soy sauce (use tamari if gluten-free)
– 4 T honey or maple syrup
– 2 T rice vinegar
– 4 tsp toasted sesame oil
– 1-4 tsp hot sauce, depending on your desire for heat (1 tsp is quite mild)
– 4 cloves of garlic, minced (or 4 tsp of jarred, minced garlic)

Garnishes (optional)
– 1/3 C roasted and salted peanuts, chopped
– 1/3 C sliced green onions
– hot sauce

Directions:
Step 1: Prepare the brussel sprouts by pre-heating the oven to 400 degrees Farenheit. Place tin foil on a baking sheet and spritz with cooking spray. Add the brussel sprouts, drizzle some sesame oil and toss with salt and pepper. Place in the oven for 30-40 minutes, flipping halfway through. Brussel sprouts are done when caramelized, slightly charred and easily pierced with a fork. Set aside in a warm place.
Step 2: Make the veggie fried rice by heating a couple of teaspoons of sesame oil in a fry pan on the stovetop over medium heat. Add the diced summer squash and zucchini, sprinkling with salt and pepper. Saute for 5-7 minutes, stirring every once in a while. Add the cauliflower rice once the squash mixture has softened. Season with salt and pepper, stir and cook an additional 4-5 minutes until the rice starts to brown. Once browned, create a voice in the center of the pan and add the egg mixture. Stir the eggs to scramble. Once the eggs are cooked, stir the entire rice, squash and egg mixture together.
Step 3: While the egg cooks, make the kung pao sauce by mixing together all of the sauce ingredients in a small saute pan over medium heat. Whisk together the ingredients. Feel free to start with less hot sauce, taste and continue to add heat based on your desired intensity. It’s always easy to add heat, but near impossible to temper it if you add too much!
Step 4: Assemble the fried rice by drizzling half the sauce over the brussel sprouts and mixing to fully coat. Option to add the crushed peanuts to the bowl of brussel sprouts. Once combined, add the brussel sprouts to the pan of fried rice. Mix together and serve with your desired garnishes! Heats well the next day and should be good 2-3 days later as well.

The post Veggie Pow appeared first on The Shooks Life.

When there’s bacon fat in the dressing…you KNOW it’s gonna be good. I’m still lapping up summer, but fall football has got me roasting up this Autumn Quinoa Bowl with golden butternut squash, ruby red beets, toasted pecans, peppery arugula and you guessed it, BACON! I’ll admit that I’m not a huge fan of bacon (shocker!), but when I do fry it up, it’s gonna be WORTH IT! And there’s no skimping on this one – turkey bacon is cheating – when I splurge, I splurge on the good stuff. Pony up and get yourself some of that sweet bacon laden goodness below.

One thing that can be intimidating about trying new ingredients is not knowing how to 1.) prep it and 2.) cook it. Well it’s your lucky day, because I’m going to teach you both how to prep and how to roast butternut squash. We’re heading into fall (I know it’s August and I want to deny it, but it’s true) so I’m going to help you get ahead of the game so that when everyone else gets around to making their fall favorites, you can be the butternut squash know-it-all.

The odd bell shape of butternut squash can make it intimidating, but I’m here to share just how easy peasy it is to peel and chop this fall favorite.  You’ll need a few things to accomplish this surprisingly easy task: 1.) a peeler 2.) a sharp knife and 3.) a large spoon.

Here’s your step by step once you have your tools assembled:

1.) First, I cut off the top and bottom stem to create a smooth, flat surface on each end, as shown in the first picture of the squash.
2.) Next, I cut the butternut squash in half, making a horizontal slice at the top of the “bell” or rounded base.
3.) After that I peel the skin off with a vegetable peeler, drawing the peeler towards by body while hold the squash to be able to apply the appropriate pressure. The peel is technically edible, but more rigid than the “meat” in the center.

4.) Once both ends are peeled, scoop the “guts” of the rounded portion out with a large spoon. Again, the seeds are edible raw or roasted, so feel free to preserve.
5.) Finally, slice each end horizontally to create 1-inch high discs, then slice into 1-inch cubes. Not all the pieces will be perfect cubes, but that is totally okay! No need to trim and waste perfectly good butternut squash!

It may sound like a lot of steps, but as long as you have a sharp knife, it really isn’t that hard. AND you can multi-task and do the prep work while the pecans toast. Beets will get the same treatment – peeling and slicing into cubes. Alternatively, you can roast the beets in advance, which is my preferred method, to avoid the mess of peeling raw beets.

Here’s my secret for advance prepping the beets:

1.) Preheat the oven to 400 degrees F then rinse the beets under cool water to remove any of the dirt. Loosely wrap each beet in tin foil.
2.) Place beets on a baking sheet (or don’t if you want to pick them up individually) and bake in the oven for 90 minutes. Yes, it’s a long time. In fact, plenty of time to paint your nails, apply a mask and plan out your life’s work. Just sayin’. Get sh*t done.
3.) Remove the beets from the oven once easily pierced with a fork. Allow to cool, then watch how easy it is to peel away the skins and slice. Keep in the fridge for 3-5 days. Magic.

Alternatively, you can peel and slice the beets raw, but let’s be honest, that’s messy. Beets are always messy, but the raw way is messier – doable, but messier. Your pick! At the end of the day, either way you make it, you’ll have a pan of gorgeous roasted vegetables (actually, butternut squash is technically a fruit, but who cares about technicalities when you it’s deliciously nutty and full of fiber, potassium and Vitamin A?).

Then we get to part you’ve all been waiting for…BACON! Legit bacon is a MUST for this recipe. I’ve made it with turkey bacon and you won’t have any of the fatty delicious drippings to serve as your dressing and well, it will be dry. There’s no way around it. Live a little. Eat some bacon. I am not a doctor, but pretty sure it won’t kill you.

Now you might be wondering what the F is going on in the pic below. And if you thought I might be grilling bacon, you would be correct. Why am I being such a weirdo and not letting the sweet waft of bacon fill every crevice of my home? Well, you see, we’re trying to sell our house and not everyone likes the smell of bacon. Seems they prefer fresh linens, so linens win and bacon is segregated to the grills. Surprise, surprise, it works just the same! Bacon is dang delish no matter how or where you make it (expect in the microwave, please don’t ever zap your bacon…an angel cries every time a slice a bacon is put in the death trap that is a microwave).

There you have it! Let’s dive into the final steps below!

Fall Quinoa Bowl
Serves: 4-6

Ingredients:
-1 medium butternut squash
-4 beets
-1 package of bacon
-1 bag of arugula
-1 C of cooked quinoa
-1/2 C of pecan pieces
-1/2 sweet onion, small diced
-2 T of sherry wine
-salt and pepper to taste

 

Directions: 

Step 1: Pre-heat the oven to 375 degrees Farenheit. Place aluminum foil over a baking sheet. Add the pecan pieces to the baking sheet and mix with a little vegetable oil and sea salt. Once coated, place the baking sheet in the oven for 7-10 minutes, or until the nuts are fragrant and toasted. Set aside in a small bowl.
Step 2: Increase the oven temperature to 400 degree Farenheit. Prep the butternut squash as noted in the above post, peeling and slicing into 1-inch cubes. Do the same with the beets, rinsing, peeling and slicing into 1-inch cubes. Place on the same baking sheet that was used for the nuts. Coat in vegetable oil and sea salt, placing in the oven for 40 minutes to roast, flipping halway through. Vegetables are done when easily pierced with a fork. Option to then put on the broiler on high to get a crispy outer coating on the vegetables. Place in a medium bowl.
Step 3: Crisp the bacon slices in a pan, making sure to reserve the drippings in a glass measuring cup. Once the bacon is crisped, place on a paper towel lined plate to cool. When cool, use a kitchen sheers to slice into 1-inch pieces atop the bowl with the roasted butternut squash and beets.
Step 4: Make the dressing by drizzling the reserved bacon drippings in the fry pan (about 1/4 C) and heating over medium on the stove top. Add the diced onions, cooking until carmelized and browned. Remove from heat and swirl with the sherry wine. Add to the bowl of roasted butternut squash, beets and bacon. Mix together with the arugula.
Step 5: Assemble the quinoa bowls by layering a few spoonfuls of quinoa on each of the serving plates. Top with the roasted vegetable, bacon and arugula mixture. Add the toasted pecans and enjoy!

The post Roast It Real Good appeared first on The Shooks Life.

Blackened spice and everything nice. These BLACKENED TOFU TACOS brought all the heat with a creamy vegan RED PEPPER CREMA to tame the spice and a bit of PICKLED WATERMELON RADISHES to brighten up the flavors. Delicate kale sprouts, a touch of fresh lime juice and a drizzle of salsa verde add a trio of green perfection. After all, tacos are really an excuse for all the toppings, right? If you’re into spice, check out the dEATs for these tacos caliente below.

I love a little veggie surprise like these watermelon radishes that are all dull and coy on the outside, but ravishing on the inside. I mean, how gorg is that pink?! Lately, I’ve been super into quick pickling because 1.) pickles are delish and 2) who doesn’t want to get things done quicker? Here are a couple of the benefits of pickling:

BENEFITS OF PICKLED FOODS

1.) PRESERVATIVE: Pickling is a great way to preserve fresh produce, especially when you have excess from thriving summer gardens.

2.) FLAVOR FLAV: If the flavor of radishes is too spicy for you, pickling can add a degree of sweetness that mellows the flavor. Similarly, pickling can also add some heat if you incorporate spices.

3.) HEALTH BENEFITS: Some athletes will eat pickles and even drink the pickle juice to replenish lost electrolytes after a tough workout. Check out this article from CBS News on the phenomenon.

Beyond the spark from the pickled radishes, this recipe gets a kick from the blackened seasoning coating these cubes of crispy tofu. Studies have shown that spice foods have loads of benefits too.

BENEFITS OF SPICY FOODS

1.) Weight Loss: Studies have shown that capsaicin, the main compound in chillies, has a thermogenic effect and may cause the body to burn extra calories for 20 minutes after consuming spicy foods. Bring on the spice!

2.) Pain Relief: Capsaicin is also widely used as an ingredient in over the counter ointments for pain and arthritus relief.

3.) Hearth Health: a study in the Journal of Agriculture and Food Chemistry found that capsaicin lowers blood cholesterol and could reduce blockages that cause heart attacks.

Bring on the spice!

Blackened Tofu Tacos with Vegan Red Pepper Crema and Pickled Radishes
Serves: 3-4

Ingredients:
Blackened Tofu
-1 block of extra firm tofu
-1/3 C low-sodium soy sauce
-1 1/2 T smoked paprika
-1 tsp black pepper
-1 tsp cayenne pepper
-1 T onion powder
-1 T garlic powder
-1 T thyme
-1 tsp dried oregano
-1 tsp dried basil
Pickled Radishes
-8-10 small radishes or 1 large watermelon radish, thinly sliced
-1/2 C vinegar of choice
-1/2 C water
-1 1/2 tsp kosher salt
-1 T granulated sugar
Vegan Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop ofVital Proteins Collagen Peptides
Extras:
-Corn torillas
-Kale Sprouts
-1 lime, quartered
-1 jar of salsa verde (like Frontera Key Lime Avocado Salsa)

Directions:
Step 1: Prep the quick pickled radishes by whisking together the vinegar, water, salt and sugar. Pour into a jar and add the thinly sliced radishes. Refrigerate at least 15 minutes.
Step 2: Make the blackened tofu by first extracting the excess moisture from the tofu by placing the block on a paper towel-lined plate. Place an additional couple of cheese of paper towel on top and press. Option to place a heavy pan on top for up to 30 minutes to fully extract the moisture (and get crispier tofu). Once you’ve extracted the moisture, slice the tofu into 1 inch cubes and bathe in a bowl of soy sauce. While the tofu marinades, mix together all the spices in a shallow bowl. Dredge each of the tofu cubes in the seasoning. Heat a skillet on medium with 1-2 T of oil. Add the cubes to the pan and fry until golden brown on each side (about 5 minutes per side, using a tongs to rotate). Set aside to cool.
Step 3: While the tofu cooks, prep the vegan red pepper crema. Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness.
Step 4: Assemble the tacos by smothering the red pepper crema on the corn tortillas. Top with the blackened tofu cubs, slices of pickled radishes and optional kale sprouts as well as salsa verde. Enjoy!

The post Gimme Dat Spice appeared first on The Shooks Life.

Sometimes, a balanced diet is food that you can hold in both hands. Like this falafel. Yes it’s fried and yes that’s why it’s oh so crispy ‘n good. Could you bake them? Sure. But should you? No. These are just as good on a pita as they are atop a bowl of greens. Get the dEATs below.

Oftentimes dishes with beans can be a bit…mushy. I don’t often fry foods, but when I do, it’s for good reason. Frying these little discs of pinto beans provides the perfect exterior crunch. I use canola oil, which often gets a bad rap. It’s actually the best oil for cooking (vs finishing) because of the neutral taste and high smoke point. Why does smoke point matter? Because if you heat an oil beyond it’s smoke point, it starts to get rancid and loses a lot of its good-for-you compounds. One of those good-for-you compounds is omega 3 fat ALA (alpha linoleic). Canola oil can offer heart healthy benefits, such as lowering bad “LDL” cholesterol. For more on the benefits of canola oil, check out this article from Cooking Light.

These falafel have a tex mex flair with cilantro and crushed blue corn chips to add some additional crunch and hold together the patties. The patties come together in just a few minutes with 7 ingredients: pinto beans, blue corn tortilla chips, sliced green onions, Monterey Jack cheese, cilantro, cumin and an egg. Cutting up herbs is always my pet peeve and for many years, I avoided recipes with fresh herbs because I hated spending the tedious time to chop or pick off the leaves. The world turned a new leaf when I discovered two hacks 1.) the food processor and 2.) a kitchen shears. Since this recipe only requires a couple of tablespoons of fresh herbs, I used my kitchen shears to “chop” the green onions and cilantro. It’s a game changer.

The next step is forming the mixture into small balls or discs. I found that the mixture holds together a little better in a meatball shape and retains more of the soft interior, but is also a bit more cumbersome to cook evenly. My husband prefers meatball-style, but I prefer flat discs, which are crisper and easier to cook because it only requires one flip. You could also form larger patties for more of a sandwich, but you’ll want to be careful when flipping to ensure the patties remain whole.

I paired my falafel with a dairy-free and paleo tzatziki sauce. While I’m not lactose intolerant, I try to limit the amount of milk-based products that I eat and have found that for me personally, it’s helped to clear up my skin. The base of this creamy tzatziki is coconut cream, seasoned with fresh cucumbers, dill, lemon juice and garlic. It’s best to allow this mixture to thicken for an hour in the fridge; this also allows the flavors to meld together.

Falafel with Paleo Tzatziki Sauce
Serves: 4

Ingredients:
Falafel
1 (15 oz) can of pinto beans, rinsed and drained
1/4 C of finally crushed blue corn tortilla chips
1/2 C Monterey Jack cheese, shredded
2 T sliced green onions (green parts)
1 T cilantro, chopped
1/8 tsp ground cumin
1 egg
Canola oi for frying

Tzatziki Sauce
1 (14 oz) can of coconut cream
1 seedless cucumber, diced
2 T fresh lemon juice from 1/2 lemon
1 garlic clove, minced
1 tsp onion powder
3 T fresh dill, chopped
Salt, to taste
Optional Fixings
1 pint of grape tomatoes, sliced in half
1 carton of pea shoots
4 slices of pita bread (if making a gyro-style sandwich)
Greens (if make a salad)

Directions:

Step 1: Make the patties by placing the pinto beans in a medium bowl. Mash to your desired consistency, then add the remaining ingredients, stirring to combine. Shape the mixture into 12-16 balls or discs an inch or 2 in diameter.

Step 2: Cook the falafel by heating 1/2 inch of canola oil in a fry pan over the stop top on medium heat until it sizzles when a few drops of water are added. Careful, it will splatter! Turn down the heat if it splatters too much. Add the balls or discs to the fry pan, flipping as appropriate every 2-3 minutes until a crust forms on the exterior.

Step 3: Prepare the tzatziki by placing the coconut milk in a small bowl. Add the remaining ingredients, stirring to combine. Place in the refrigerator for at least 1 hour, if not overnight to thicken and amplify the flavor.

Step 4: Assemble the pita sandwiches or salad with your favorite fixings. I’ve eaten these both gyro-style and as a salad, with generally three falafel per serving.

Recipes adapted from MyRecipes.com and Jay’s Baking Me Crazy.

These are easy to prepare at the beginning of the week and eat for lunches or dinners throughout! While I haven’t froze them, I imagine you could freeze and re-heat in a toaster oven.

The post I’ve Falafel In Love appeared first on The Shooks Life.