Those who watch Keeping Up with the Kardashians are undoubtedly aware that the family consumes a variety of healthy meals as well as cocktails and desserts. These are the meals and dishes that the Kardashians swear by, from Kylie’s fusilli to Khloé’s rose water cocktail. The list includes five recipes that most of us would devour in a matter of minutes.
Kylie’s Fusilli
5 lbs tomatoes, quartered
1 onion, diced
2-3 carrots, diced (3 if you want your sauce on the sweeter side)
4 celery sticks, diced
Olive oil
Salt and pepper to taste
Minced garlic to taste
Dried oregano
Fresh basil
1 bag of gluten-free (or your choice of) fusilli
Parmesan
1. Slice the tomatoes into fours, coat them with olive oil, salt, and pepper, and bake at 400° F for 30 minutes.
2. Dice the onions, carrots, and celery. Add to a pot, drizzle with olive oil, and cook on the stove until soft.
3. Once soft, add more olive oil and minced garlic (don’t let the garlic brown).
4. Add cooked veggies and tomatoes to a blender and blend until smooth. Add in dried oregano, fresh basil, and salt.
5. Let it simmer for about 10 minutes.
6. Cook the fusilli noodles.
7. Once the noodles are cooked, mix in the sauce.
8. Serve and top with parmesan.
9. Enjoy!
Kourt’s Homemade Minestrone Soup
1/4 cup chopped red onion
1 cup chopped carrot
1/4 cup chopped celery
1 teaspoon extra virgin olive oil
1 chopped tomato
1/4 cup gluten-free (or your choice of) pasta or beans
Salt and black pepper to taste
Basil
1. Sauté all the ingredients together.
2. Add water to cut the recipe to desired consistency. *optional
3. Top with fresh basil.
4. Serve and enjoy!
Kendall’s Slutty Brownies
For the cookie dough:
1 organic egg
1/4 cup organic maple syrup
2 tablespoons coconut sugar or monk fruit sweetener
3/4 cup organic unsweetened peanut butter (or any nut butter)
3/4 cup almond flour
1 teaspoon vanilla
1/4 teaspoon cinnamon
A few dashes of nutmeg (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegan dark chocolate chips
For the brownie batter:
4 1-ounce squares unsweetened chocolate
2 tablespoons (1/4 stick) unsalted butter
4 eggs
2 teaspoons vanilla extract
2 cups sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1 12-ounce package mini semisweet chocolate chips
Confectioner’s sugar (optional)
For the cookie dough:
1. Preheat the oven to 325° F.
2. Mix all ingredients in a mixing bowl.
3. Spread the batter in a baking pan.
For the brownie batter:
1. Microwave the unsweetened chocolate and butter together and set aside.
2. In the bowl of a food processor, process the eggs and vanilla.
3. Slowly add the sugar, flour, baking powder, and salt until smooth.
4. Add the melted chocolate slowly through the feeding tube and process until smooth.
5. Add the walnuts and chocolate chips one ingredient at a time and pulse to mix.
6. Pour the batter into the prepared baking pan on top of the cookie dough and bake until a toothpick inserted in the centre comes out clean, 20 to 25 minutes.
7. Enjoy!
Kim’s Plant-Based Eggplant Parmesan
1 large eggplant
1/2 cup chickpea flour (or other GF flour)
1/2 cup Just Egg
1/2 cup gluten-free panko
1/2 cup grated vegan parmesan
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2-3 tablespoons high-heat cooking oil
1. Slice the eggplant into 1/2-inch rounds. Using a circle cutter, cut out the centre of your slices to remove the skin. Alternatively, if you don’t want to cut them out into circles, just peel the eggplant before you slice it.
2. In one bowl, add the chickpea flour. In a second bowl, add the Just Egg. In a third bowl, add the panko, parmesan, and all seasonings and mix well.
3. Take an eggplant round and dredge it in the chickpea flour, covering completely. Tap off the excess and place in the egg replacement, turning to coat. Finally, place the eggplant in the panko/parmesan mixture, pressing on the eggplant so it sticks. Place on a wire rack and continue with the remaining eggplant rounds.
4. Heat the oil in a sauté pan over medium heat. Add your rounds and cook until golden brown and crispy, about 2-3 minutes per side. Drain on a wire rack.
5. Top with more vegan parm and mozzarella, and broil for a minute or two until the cheese has melted. Serve with vegan marinara sauce and top with fresh basil if desired.
Notes:
*Can substitute zucchini for the eggplant
*Can cut the eggplant into sticks to make eggplant fries
Khloé’s Rose Water Cocktail
1.5 ounces tequila from 100% agave, if you want to keep it gluten-free (or two shots, per Khloé)
6 ounces sparkling water
1 dash of rose water (seriously, just a drop!)
Your choice of fruit (raspberries, strawberries, etc.)
1. Combine the tequila and rose water with ice in a cocktail shaker. Shake lightly to combine.
2. Pour over ice and top off with sparkling water.
3. Garnish with your fruit of choice.
4. Enjoy responsibly!
Pictures by Poosh