I few years back after reading The China Study and watching documentaries like Food Inc., I swore off meat….well, chicken, red beef and pork. I had to draw the line at fish – I love me some salmon :). In any case, I started looking for recipes online for vegetarian meals. My criteria was that they had to be relatively easy to make, not contain too many ingredients, and above all taste good. Time after time, I returned to the blog Cookie + Kate for recipes that checked all of these boxes. So, when I recently went to Cookie + Kate for a recipe I was sooooooo excited to see that she had a new cookbook out called Love Real Food.
Lucky for us, the team at Cookie + Kate sent us a cookbook for review and I couldn’t have been happier when I opened it. If you find yourself constantly looking for vegetarian meals, including breakfast, lunch and dessert, and are a fan of Nearly All Things – then you’ll love Love Real Food! Like our site, she provides healthy recipes that are relatively easy to make, contain real food, and offers a splash of fun too. What do I mean by a splash of fun? Strawberry Balsamic Ice Cream Sundaes and Brown Derby Cocktails – that’s what I mean 🙂
I tried a few of the recipes and this cookbook does not disappoint. I tried the Shredded Brussels and Kale Hash with Crispy Parmesan – yum!!! And like any recovering vegetarian, I threw a couple of fried eggs on top and had an amazing breakfast 😉 Although, I’ve also been snacking on the hash without anything added – it’s really amazing all by itself!
And, the carrot cake breakfast cookies…who wouldn’t love the taste of carrot cake as a healthy snack? These are dangerous in my household….oh wait, no they aren’t because they are made with real food, contain a ton of fiber, vegetables, protein, and just enough sweetness to keep you coming back for more. Yay!
The book also has great pictures to go along with each recipe – which personally I believe is the key to any great cookbook. So, I encourage you to purchase Love Real Food. It’s got a ton of delicious recipes for vegetarians and wannabe vegetarians like me! Buy it here.
Shredded Brussels and Kale Hash with Crispy Parmesan from Love Real Food:
- Equal parts brussel spourts, kale, cabbage and carrots.
- 1 – 2 Tbsp Olive Oil
- 3/4 C Shaved Partmesan
(Summary from the cookbook Love Real Food.)
Preheat oven to 425F. Line two baking sheets with parchment.
Shred your vegetables. You can even buy these already shredded from the grocery store to make this all that much easier. Toss with your olive oil. Mix in your shaved parmesan and toss again. Spread the mixture evenly onto two baking sheets. Place the baking sheets in your oven on the top and middle row. Bake for approximately 20 minutes until you get a nice crispness to your vegetables. Switch the pans halfway through. Serve immediately.