Dark Chocolate Coconut Granola

Vacation vibes right here ↓

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.

We’re heading to Kauai on Thursday for our babymoon/make-up honeymoon (since we got stuck in a hurricane on the last one) so delicious, healthy travel snacks have been on this momma-to-be’s mind. And what better travel snack then homemade granola? Dark Chocolate Coconut Granola to be exact. We are headed to the tropics, after all!


It’s no secret that I’m a huge fan of granola, and especially any homemade version since I found my favorite base recipe, Andy’s Fairfield Granola. It’s THE perfect granola recipe as it is, and it’s served as the perfect guideline whenever I’ve had inspiration strike for a certain special flavor, like my Addicting S’mores Granola Clusters.

I’ve been dreaming of a Dark Chocolate Coconut Granola for quite some time now, and I figured what better time to make it than when I’m in need of some travel-friendly snacks for a five hour plane ride?

A delicious bowl of Dark Chocolate Coconut Granola just waiting to be consumed.

But before I get to the recipe, tell me, do you have any recommendations for us for while we’re in Kauai? I’ve been there before (although it’s been at least 10 years or so) but the hubs has never been. We’re staying in Poipu, and the only thing we have planned so far is a boat ride up the Na Pali Coast. Since I’m 25 weeks now, we’re obviously not planning on doing anything too strenuous, but any pregnancy-friendly recommendations you have are welcome (and, obviously, any food we must eat while we’re there!)

Okay, back to this granola. It’s really so easy, it doesn’t need much explaining. I (very) roughly followed the guidelines of Andy’s Fairfield Granola, but with some modifications to really make it pop with dark chocolate and coconut flavors. The original recipe calls for honey as a sweetener, but this time around I decided to try out maple syrup to change things up a bit, and I’m pleased to say it worked out fabulously.

Also, cocoa powder to coat all your oats is such a must in this recipe! Being the chocolate-lover that I am, I often find myself picking out only bites that involve it when I’m eating things like granola, trail mix, etc. With the cocoa powder coating on the oats, you get delicious chocolate in every bite! My kind of granola right there.

A bowl of Dark Chocolate Coconut Granola doused in almond milk.

Did I mention this recipe is SUPER easy to make? I mean, seriously, if you’re a novice baker, this recipe’s for you. All you have to do is mix the ingredients together in a bowl with a spoon, spread the mix out on a cookie sheet and bake for about 40 minutes. The trickiest part is the stirring and adding of the coconut you have to do partway through the baking process, but as long as you know how to set a timer, I think you’ve got this.

Mixing up a big batch of Dark Chocolate Coconut Granola.

Oh, you’re also going to have to have the patience to let your Dark Chocolate Coconut Granola cool back down to room temperature and let the chocolate harden again, which may in fact turn out to be the hardest part since the granola’s delicious smell will be permeating through your household the entire time. But wouldn’t you say a big batch of a delicious, nutritious snack is worth it?

Dark Chocolate Coconut Granola is the perfect on-the-go snack or breakfast.

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.
Print
Dark Chocolate Coconut Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A classic granola recipe gets a decadent makeover with the addition of antioxidant-heavy dark chocolate and toasted coconut.

Course: Breakfast, Snack
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 4 cups rolled oats
  • 4 ounces unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 2 cups flaked unsweetened coconut
  • 2 cups dark chocolate chips
Instructions
  1. Preheat the oven to 310 degrees Fahrenheit. Line a large jelly roll pan with parchment paper and set aside.

  2. In a large mixing bowl, stir together the oats, applesauce, maple syrup, cocoa powder, cinnamon and sea salt until well-combined. Spread out evenly on the prepared jelly roll pan.

  3. Place the pan in the preheated oven and bake for 20 minutes. After 20 minutes, give the granola a stir and set the timer for 5 more minutes. 

  4. When the timer goes off again, add the flaked coconut and stir the granola again. Return to the oven for an additional 15 minutes. 

  5. Remove granola from the oven and add the dark chocolate chips to the pan, stirring to spread them out evenly. Let cool to room temperature before eating.

Dark Chocolate Coconut Granola | CaliGirlCooking.com

Protein-Packed Healthy Chicken Waldorf Salad

I’m letting my pregnancy cravings guide the way…

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.

I hope you don’t mind. Out of the many things this pregnancy has been good for, cravings for old, almost forgotten recipes has been one of my favorites. This Protein-Packed Healthy Chicken Waldorf Salad is one such out-of-rotation recipe that I’m so glad I remembered I had in my back pocket.


Being the balanced foodie that I am, when I first found out I was pregnant, I wanted to be sure to keep my diet as in-check as possible (keeping the pregnancy weight gain in between a healthy 25-35 pounds) while still allowing myself to succumb to the nearly inevitable cravings whenever they hit. One of the best tips I received from my doctor was to be sure to get some sort of protein in with every little meal or snack I ate.

I’ve tried really hard to achieve this but, especially working from home, it’s pretty easy to run out of “healthy” protein-packed snacks over the course of a day. With cold cuts out of the question (in less I feel like microwaving them to make them “safe” and subsequently being forced to eat warm lunch meat if I need a snack ASAP), I found myself turning to cheese and peanut butter as my main sources of protein during the day.

After even getting sick of these things at times (which is quite the feat for a peanut butter and cheese lover like me!) I started racking my brain for other quick-and-easy protein-filled snacks that I could just grab out of the refrigerator at a moment’s notice. It was then that I remembered this Protein-Packed Healthy Chicken Waldorf Salad that I made ALL the time when I first moved back from Hawaii, and I knew it was just the thing I was looking for.

Protein-Packed Healthy Chicken Waldorf Salad is the perfect quick-and-healthy lunch for any day of the week.

If you’ve been following along with the blog for a while (or if you’ve just happened to view my most popular post on Pinterest for Spicy Poke Bowls), then you’ll know that I used to live in Hawaii. What you may not know is that, while I lived there, I actually worked as a Line Cook/Pastry Assistant in a cute little French bistro for a period of a few months. While working there, one of my primary jobs was to come up with snacks/dishes/baked goods that did not require any cooking that they could serve out of their deli case in the “grab-and-go” section.

You can probably guess where this is going. One of my go-to recipes for this deli case was a Chicken Waldorf Salad (which was a huge hit, I might add) and I made it more times than you can count on both hands in the few months I worked there. So much that the recipe became pretty second nature to me!

When I returned home, and was back to cooking for just myself and my loved ones, I did what I love to do with typically Mayonnaise-laden dishes like the Chicken Waldorf Salad, and made a “healthified” version that I could enjoy whenever I wanted, without the guilt.

Protein-Packed Healthy Chicken Waldorf Salad can be slathered on bread for a nutritious, filling lunch!

Just like my favorite Crunchy Pea Salad with Prosciutto, the secret to lightening this Protein-Packed Healthy Chicken Waldorf Salad up is subbing out the mayo for Greek yogurt. Sometimes (as with the Pea Salad) I like to keep in just a little bit of mayo for the creamy, savory flavor, but since most Chicken Waldorf Salad recipes call for lemon juice anyhow, I felt like the mayonnaise really wasn’t needed at all. And I was right! Adding the Greek yogurt also means that this salad is even MORE loaded with healthy protein, which is just what this hungry preggo mama needs.

Plus, the requisite chicken, walnuts, celery, apples and grapes are all full of healthy nutrients that are great for anyone, not just those of us who are expecting.

A bowl of Protein-Packed Healthy Chicken Waldorf Salad, ready to be devoured at a moment's notice.

Aside from the dressing substitute, the only other little touch that really makes this Protein-Packed Healthy Chicken Waldorf Salad stand out from the rest is a pinch of ground cinnamon and nutmeg. Don’t skip this! The spices round out the dish so nicely, it’s really a wonder why more people haven’t discovered it already.

Finally (says she sitting in her kitchen with her air conditioner blasting), as long as you have some cooked chicken breasts on hand (a must for any meal-prep situation) this is another no-cook recipe that will keep you away from the stove and enjoying the outdoors as much as possible in this sweltering summer heat.

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook addition to any barbecue or picnic!

Let’s take this week by the horns with some Protein-Packed Healthy Chicken Waldorf Salad in hand!

3 from 1 vote
A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.
Print
Protein-Packed Healthy Chicken Waldorf Salad
Prep Time
10 mins
Total Time
10 mins
 

A typically mayonnaise-laden dish gets a healthy makeover with the substitution of Greek yogurt and delicious cinnamon and nutmeg. The perfect no-cook meal!

Course: Main Course, Salad, Snack
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
  • 15 ounces cooked chicken breast, diced (about 2-3 breasts)
  • 3/4 cup halved red grapes
  • 2/3 cup walnut pieces, toasted
  • 2 stalks celery, diced
  • 1 Granny Smith apple, diced
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup nonfat plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Add all ingredients to a large mixing bowl and stir to combine. 

  2. Serve alone, with crackers, chips or spread onto sliced bread as a sandwich!

Protein-Packed Healthy Chicken Waldorf Salad | CaliGirlCooking.com

Avocado Toast with Grilled Halloumi and Honey

I hope you all love breakfast as much as I do.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Because this week is all about the breakfast recipes, and I’m not going to feel bad about it. Technically, this Avocado Toast with Grilled Halloumi and Honey could be breakfast OR lunch, or even a snack, so there’s that. And it is anything but basic, so don’t stop scrolling because this is yet ANOTHER recipe for the OG avocado toast. You are going to make this version with grilled halloumi and honey and you’re going to LOVE it.


First and foremost, have you even heard of halloumi cheese? If so, than you know that it is an amazing, firm, salty Greek cheese that is incredibly versatile – it can be grilled, sautéed, shredded, you name it! And if this is your first time hearing about halloumi cheese, prepare for your mind to be blown.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

I was first introduced to the stuff at a little Mediterranean bar and grill in downtown Napa called Tarla. My friend and I were trying it out for the first time, so naturally we asked the waiter what dishes he recommended. He promptly told us we had to get the Saganaki, and boy, am I so glad we did! Not ten minutes later, we had a little cast iron dish of flaming halloumi cheese in front of us, drizzled with truffle honey, accompanied by Chardonnay-infused Turkish apricots and raisins, and served with little toasts to scoop up all the goodness. I was immediately in heaven.

But, that all-too-common fear of the unknown took over and, although I knew you could find halloumi cheese at certain gourmet grocers and specialty stores, it took me these five or so years since I tasted that little bite of heaven to finally buck up and buy some of the cheese to experiment with. This Avocado Toast with Grilled Halloumi and Honey was my first foray into the halloumi world and, let me tell you, I’m never going back.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

I touched on it already, but one of the greatest things about halloumi is that, when sliced and grilled or sautéed, it will actually hold its shape and not melt into an oozy puddle. It gets these gorgeous brown grill marks and picks up the flavor of whatever you cook it in.

Because there were already a ton of flavors I planned on loading on this toast, I kept my grilling method simple and cooked the halloumi up in a healthy pat of butter in my cast iron skillet. This gave it the most gorgeous slight char (anyone else here a huge fan of slightly golden-browned cheese?) and the cheese literally soaked up all of that delicious, buttery flavor.

I’m getting ahead of myself, though, because as all good toast does, this Avocado Toast with Grilled Halloumi and Honey starts with high-quality bread. You could essentially use any type of bread for this, but I highly recommend something that’s a slight step up from your average sliced sandwich bread. I used a local bakery’s whole wheat levain and it was absolutely outstanding. Plus, that way you can hand-cut the slices as thick as you want!

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

So after finding your fave bread and giving it a good toast (either in the toaster or under the broiler in your oven,) we lather on a healthy dose of smashed avocado, then sprinkle on some fresh lemon juice. This acidity will help cut through the richness that both the avocado and the cheese bring to this dish.

The next layer of this ultimate open-faced sammy is the grilled halloumi. Don’t be shy about this, yes, it’s cheese, but it’s sooo worth the little indulgence. We then drizzle on a little honey to bring some sweetness and sprinkle on some chili flakes for spice, the perfect sweet-salty-spicy tri-fecta.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Some might say this Avocado Toast with Grilled Halloumi and Honey is TOO simple of a dish, but sometimes that’s just what we need, especially on a busy Monday. And once you taste this bad boy, you’re going to realize the explosion of flavor is anything but simple.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com
Print
Avocado Toast with Grilled Halloumi and Honey
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

The classic avocado toast gets a fresh makeover with the addition of grilled Greek halloumi cheese, complimented by fresh lemon juice, honey and pepper flakes!

Course: Breakfast, Main Course, Snack
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 2 large slices thick cut whole wheat levain (or your favorite bread)
  • 1 tablespoon butter
  • 9 ounces halloumi cheese, sliced
  • 1 large avocado
  • Squeeze of fresh lemon juice
  • 1 1/2 tablespoons honey
  • Pinch red pepper flakes
Instructions
  1. Toast your bread using whichever method you prefer. 

  2. Heat a cast iron skillet over medium-high heat on the stove. Add the butter and let it melt. Swirl the pan to coat, then add the sliced halloumi. You can do this in a couple of batches if all of the cheese doesn’t fit at once. Grill the halloumi a couple of minutes on each side, until golden brown. Remove to a plate while you prepare the rest of the toast.

  3. Spread half of the avocado over each slice of toast, smashing down with a fork if necessary. Squeeze the lemon juice evenly over the avocado, being sure not to lose any seeds. 

  4. Place the grilled halloumi slices over each piece of toast. You may have one or two slices extra, eat these or save them for later use. 

  5. Finish off the toast by drizzling the honey evenly over both pieces of toast and sprinkling on red pepper flakes, based on your spice tolerance. Enjoy immediately.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets

Little pockets of deliciousness, that’s what we’re talking about today.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

You already know that here at CaliGirl Cooking we’re all about that balance, and today is no exception. I’m bringing you an easy, mouthwatering recipe for Healthier Chicken Pot Pie Pockets. You may never want to make regular chicken pot pie ever again.


I made these last week and we enjoyed them in oh so many ways: as a snack, dipped in tomato soup, or even as a full-on dinner. The beauty of Healthier Chicken Pot Pie (especially in handheld form) is that you can really enjoy it anytime, anywhere. Come to think of it, this would even make a perfectly suitable food to pack for a picnic!

We’re well into the third week of January right now, and I know there are many of you out there who are probably bending under the pressure of all of those New Year’s resolutions you made. They say it takes up to 30 days to form a new habit, so hang in there! You’re more than halfway and I have all the faith in you that you can stick it out.

The good news is, you can still enjoy these Healthier Chicken Pot Pie Pockets, even if you’re trying to incorporate more whole foods into your diet (and less junk!)

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Now, I’m not going to lie and say that these are THE healthiest version of chicken pot pie you’ve ever had, but you should know by now that I am not about giving up ALL of the delicious flavor in a recipe when I make it over. Balance, balance, balance! No restrictions, just trying to make slightly healthier decisions whenever we can.

So, how, I bet you’re wondering, do we make these pockets “healthier” than your average chicken pot pie? The main change I’ve made to the original recipe is using my OG cashew cream in place of the typical heavy white sauce the binds all of the fillings together. I’ve said it before and I’ll say it again, cashew cream is pretty much a magical healthier alternative to any cream sauce you’ve ever made. You first saw me use it on my Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream, then again on my Spicy Stuffed Pasilla Peppers with Cashew Cream Sauce, and once again in my Curry Gnocchi with White Lamb Bolognese. I think it’s going to be a very rare occasion that I ever make a REAL cream sauce again. Once you try these Healthier Chicken Pot Pie Pockets, I bet you’ll be in the same boat as me!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

With a little planning, these pockets come together in no time at all. I made the pastry dough the day before (using the crust recipe I used in this Cream Cheese-y Pumpkin Pie,) soaked my cashews for the cream sauce overnight, and whipped up the sauce in my Vitamix in the morning. I also simply used some grilled chicken breasts I already had in the refrigerator (something everyone should meal prep every week!) After you have the dough and cashew cream sauce made, and the cooked chicken breast on hand, you’ll spend 15 minutes max whipping together the pot pie filling, and 25-30 minutes baking the pockets. No sweat.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

These Healthier Chicken Pot Pie Pockets are not only incredibly versatile in how they can be enjoyed, they also reheat incredibly well. We enjoyed them over a course of a few days and they tasted fantastic every single time we reheated them.

So that’s the deal! That’s how we make tasty, tummy-warming Healthier Chicken Pot Pie Pockets that are the perfect comfort food for this time of year but will still keep us on track with all of our New Year’s goals. I hope you enjoy them as much as we did!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com
Print
Healthier Chicken Pot Pie Pockets
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These little bites of heaven take the old-school classic chicken pot pie and turn it into a healthier, handheld form. All of the indulgence and less of the guilt!

Course: Appetizer, Main Course, Snack
Servings: 1 dozen
Author: CaliGirl Cooking
Ingredients
For the dough:
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled and cubed
  • 4 tablespoons water
For the cashew cream:
  • 1 cup raw cashews, soaked in filtered water for at least 4 hours
  • 3/4 cup filtered water
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
For the filling:
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 1 large carrot, peeled and diced
  • 1 stalk of celery, diced
  • 1/2 cup frozen peas
  • 1 medium cooked chicken breast, diced
  • Salt and pepper, to taste
  • 1 egg
Instructions
  1. First, prepare the dough. Combine all dough ingredients in a large mixing bowl and, using fingers, incorporate until dough begins to come together (it will still be slightly crumbly.) Using hands, form dough into a ball and then flatten slightly into a disc. Wrap in saran wrap and refrigerate for at least 30 minutes. 

  2. Next, prepare the cashew cream. Drain soaking water from the cashews and place in a high-powered blender. Add filtered water, nutritional yeast and salt and blend on high until a smooth cream forms. Set aside.

  3. Now, time to prepare the filling. In a large saute pan, warm the olive oil over medium-high heat. Add the onion and saute for a few minutes, until they start to become translucent. Add the carrot, celery and garlic and saute for another 5-10 minutes, until vegetables begin to soften. Add the frozen peas and chicken breast, and then the cashew cream. Stir to combine and continue to cook until mixture is warmed through. Turn heat down to low and move on to prepping the dough.

  4. Preheat the oven to 400 degrees Fahrenheit. Spray a large baking pan with nonstick cooking spray, or line it with parchment paper. Set aside.

  5. Remove the dough from the refrigerator. You may need to let it warm up to room temperature a bit before you can roll it out. Once the dough is soft, roll it out to about ½ inch thickness. Using a large circle cookie cutter (I actually used a large ramekin since I didn’t have a large enough cookie cutter,) cut the dough into circles that are about 7-8 inches in diameter.

  6. Scoop about two tablespoons of filling onto one half of each of the circles, and then fold the other half over top. Use your fingers to pinch the dough up around the edge and seal. Place pockets on the prepared baking sheet. 

  7. In a small bowl, whisk the egg to make the egg wash. Brush the wash over each of the pockets, then cut a small slit in the top of each to allow the filling to vent during cooking. 

  8. Place in preheated oven and bake for 25-30 minutes, or until the pockets are a nice golden-brown color. Serve warm.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

 

Little bites of heaven right here!

Spicy Beet Poke

Reinventing the wheel right here ↓

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.


I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke | CaliGirlCooking.com
Print
Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!