Good morning! Since I shared your favorite recipes from 2014 a few days ago, I thought I’d share a few of my favorites, too. Truth be told, it’s hard for me to pick favorites. Each new recipe is a project that I research and shop for and completely overanalyze before I wrap it up in a pretty package for the public. I love them all.
The ten recipes you’ll find below are some of the recipes that stand out to me most from last year. I’ll be back in a couple of days with a brand new recipe! Hey, if you make my recipes at home, please share them with me on Instagram by tagging them #cookieandkate. I LOVE to see my dishes in your kitchens!
No. 1: Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
That glaze. Those crispy sprouts. I daydream about this dish. Really do.
No. 2: Roasted Cauliflower and Farro Salad with Feta and Avocado
Salted, roasted cauliflower florets might as well be French fries. Combine them with Mediterranean flavors and you have one hell of a salad.
No. 3: Super Kale, Hemp and Flaxseed Oil Pesto
Gluten free (depending on what you serve it with) and vegan
Somehow, super healthy, omega 3-rich hemp seeds and flaxseed oil combine with kale to make a killer pesto. It’s like magic. (Don’t worry if you don’t have hemp seeds and flax oil—I offer some substitution options that are plenty healthy in the post.)
No. 4: Easy Gluten-Free Oat Waffles
I met my all-time favorite waffles this year, and they just so happen to be gluten free. These oat flour waffles are impossibly crisp, light and fluffy!
No. 5: Lemony Lentil and Chickpea Salad with Radish and Herbs
Gluten free and easily vegan
Lentils, chickpeas, crisp radishes and herbs tossed in a lemony dressing makes for a totally irresistible salad. This protein-rich salad packs great for lunch (actually, it stores well for whenever hunger strikes).
No. 6: Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
I am so excited about this baked brown rice risotto technique. I think it’s going to be hard to top this mushroom version.
No. 7: Mason Jar Chickpea, Farro and Greens Salad
This killer salad is made with basic ingredients and stores well in a mason jar for lunch. You’ll find some lunch-packing tips in that post, too, if you’re interested.
No. 8: Vegan Banana Nut Scones with Maple Glaze
These banana scones are made with coconut oil instead of butter. They are heavenly! I want coconut oil scones from here on out.
No. 9: Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Easily vegan and gluten free, see notes
Sweet and savory, light but filling salad wraps. I could go for one right now.
No. 10: Breakfast Quesadillas with Scrambled Eggs, Spinach and Black Beans
Easily gluten free
I just love creative egg dishes made with Mexican flavors. These quesadillas are great for breakfast or dinner! Don’t forget to serve them with a side of guacamole.
More resources you might appreciate: 13 healthy make-ahead breakfast recipes, 16 recipes that pack well for lunch and 14 simple weeknight dinners. You might also like my monthly seasonal produce guides and healthy kitchen essentials. View all roundups and resource posts here.