Almond Banana Fudgiscles

Now that it’s summer, I think it’s fun to have some popsicles in the freezer in case you need a sweet treat. These are super simple and vegan! They just have chocolate Almond Milk, bananas, and almond butter. (You can also use peanut butter if you prefer.) Just blend the 3 ingredients, then pour into popsicle molds or little cups and freeze. If you don’t have popsicle sticks, you can always use a little spoon.

*This recipe makes about 6 (3 oz.) pops.

Enjoy! And happy summer :)

This post is in partnership with Blue Diamond Almond Breeze, but opinions are completely my own- I have been buying their almond milk weekly for years. Thank you for supporting the sponsors that make The Forest Feast possible.

Summer Menu Planning

It’s officially SUMMER! Out here in the woods, we are gearing up for some outdoor entertaining. Here are some Forest Feast favorites from summers past to get you going with your summer menu planning:

Cucumber Sangria

Watermelon Bruschetta

Peach Salad

Cucumber Caprese Bites

ALSO! There are a few more California Forest Feast cookbook events coming up in the Bay Area:

Tonight! June 25th in Santa Cruz, 7pm Bookshop Santa Cruz

Tomorrow! June 26th In Oakland, 6-8pm at Umami Mart

July 14th: A special dinner event at 18 Reasons in SF (tix here)

Aug. 9th in Healdsburg at SHED (workshop at 12pm & signing at 1:30pm)

More info here: theforestfeast.com/cookbook Hope to see you then!

Roasted Rosemary Potato Salad

I love this potato salad recipe because it can be served warm or at room temp, which makes it great for entertaining (or for picnics!). My full post with more photos and the full recipe is on the Better Homes & Gardens website today.

Cheers!

My Quinoa in People Mag!

Apparently, 2013 has been named the “International Year of Quinoa”! For this reason, People Magazine reached out to me looking for a quinoa recipe, and they chose one of my favorites- my Fall Quinoa Salad with red bell peppers, butternut squash and dried figs. It’s featured in the November 11th issue of People which is on stands now (a collector’s issue with the Royals on the cover!). This recipe can be served warm or at room temperature and would be a great Thanksgiving side (especially for all your gluten free guests!). 

And if you’re really into quinoa, here are a couple other ideas:

Quinoa Edamame Salad   &   Mushroom Quinoa Risotto

By Erin Gleeson for The Forest Feast

Quinoa Edamame Salad

I made this Quinoa Edamame Salad with sesame dressing for our BBQ last weekend and it turned out to be a winner! We had leftovers that were great for lunches all week. Packed with flavor and protein, this is a filling salad I’ll be making often.

By Erin Gleeson for The Forest Feast