Krazy for Kebabs!

Tags

brown rice, gluten free, Maker's Diet, peas, red pepper, tomatoes

Last Tuesday in February and its another blue sky day! My dad was hitting golf balls today it was so warm! He was even wearing shorts! I was not wearing shorts, thank you very much…body temp is still out of wack (thank you UC)…but I did get a chance to go out and enjoy this early spring day!

kebabs of bright flavors, textures, and colors!

And I guess I was inspired again to serve up a summery meal! Mahi Mahi Kebabs with Lemon Rice! This is a great meal that is fast, easy, and fun! Who doesn’t get excited when colorful kebabs show up on their plate?!

This recipe worked great with the gorgeous Mahi Mahi we picked up at Lobsta Bakes. Not only is it wild, ocean caught, and fresh from that morning, but Mahi Mahi’s meaty texture makes it PERFECT for a kebab! Now don’t let the “meaty” description fool you — it may be meaty, but it is so moist and tender, and not at all “fishy.” In fact…none of Lobsta Bakes’ fish are “fishy”….that’s because they’re so fresh!

yumm!

Ok back to the kebabs! Here’s what you’ll need:

wooden skewers — soak in water for at least 30 minutes to prevent them from burning

mahi mahi — or another steaky fish — cut into 1 inch cubes

bell pepper – cut into 1 in pieces

onion – halved, then quartered

cherry tomatoes

Here’s what you’ll need for the marinade:

juice of 1 lemon

2 tsp EVOO

several “shakes” of dried oregano…probably about 1/2-1 tsp

1/2 tsp dijon mustard

1 drop of agave….great measurement, eh? Just a drop!

salt and pepper

After you get all of your skewer items cut, prepare your marinade. Add all the ingredients into a big bowl except the EVOO.  Stir to combine.  Then slowly stream in the EVOO as you whisk. Then, put your kebab pieces in the bowl and toss to coat.  (I used my hands — a cook’s best tool!) Let it marinate for about 20-30 minutes.  We were pressed for time, so I only marinated for 5-10. Grill on a grill pan for about 4 minutes a side. We covered the pan with a big lid to speed up the cooking time.

kebabs -- deconstructed

Next, the lemon rice.  Prepare your brown rice in veg stock, following the package directions.  After it is done cooking, and before you fluff it with a fork, pour in 3/4 cup frozen peas and the zest of a lemon. Fluff, incorporating the peas, and then cover with the lid so they steam.

green peas that pop!

This meal was another blockbuster.  Not only was it bright, colorful, and beautiful to the eyes, it also tasted great! The kebabs were so light and fresh tasting! There was the slight lemon undertone underneath the entire dish. The textures were brilliant: the sticky, chewiness of the rice with the little *pop* from the peas. Followed by the meatiness of the mahi mahi, the crunchiness of the peppers, the sweet-melted chew of the onions, and the bright explosion from the cherry tomatoes.

Let the warm weather roll!

Curry Apple Quinoa with Broiled Grouper!

Tags

almond, apple, curry, gluten free, Maker's Diet, quinoa, spinach, vegan

Spring is in the air here in Cincy! I don’t know if it’s that we’re counting down to Easter, or that it was beautiful and warm today, but it feels like spring! The days are getting longer, brighter, and warmer, and tonight’s dinner really reflected that!

a fresh, flavorful, pilaf party! check out the textures!

I served broiled grouper with a curry apple quinoa salad that was BURSTING with flavor!! I mean, wow! What a palate explosion!

First, lets have a quick little chat about quinoa….what the heck is it?

Quinoa is an ancient, gluten-free grain that is a superfood! It is a complete protein — containing all 9 essential amino acids. It contains magnesium, as well as copper and manganese, which are antioxidants! Easily digestible, it contains both soluble and insoluble fiber! Not to mention, it tastes amazing!

SO! What to do with it?

I made a curried apple quinoa salad. Here’s what you’ll need:

1 cup quinoa

2 cups veg stock

2 apples, diced

1/2 cup almonds, toasted and chopped

1/2 cup raisins

handful of chopped spinach

Sauce:

juice of a lemon

1 t agave

3 green onions, finely sliced (just the whites and light green)

1 t curry powder

1/4 t salt

ground pepper

1 t EVOO

Here’s the deal: Cook your quinoa in 2 cups veg stock for 15-18 minutes. In the meantime, prepare your apples and nuts, and make the sauce.  Combine the sauce ingredients in a bowl and whisk to combine. After the quinoa finishes absorbing the liquid, take it off the heat and put the spinach on top and cover so it wilts.  After a few minutes, fluff the spinach in with a fork, and add the apples, raisins, almonds, and curry sauce. Fold everything together gently with a fork.

delicious, flakey grouper

With this pilaf, I served delicious broiled grouper.  Oh my Gosh, this fish was so tasty.  It was the day’s fresh catch (wild, ocean caught, the whole shebang) from Lobsta Bakes. I broiled it for about 10-15 minutes with 1 t EVOO, salt, pepper, lemon zest and juice. This fish melts in your mouth. It is so flakey and buttery.

curry apple quinoa pilaf! yum!

I think the best part of this pilaf was two things: 1) the flavor, and 2) the textures. First, the flavor was so complex! The first thing that hits you is the warm, spicy heat from the curry powder, and then you get a burst of sweetness from the raisins, and a zing of sweet tartness from the apples! All of that paired with the nuttiness of the quinoa makes it a real winner.  Finally, the textures! There are so many! The quinoa is a little crunchy, a little chewy; the apples are super crunchy, while the raisins are chewy and moist. Then the almonds bring an unexpected *pow* crunch! Every bite is different!

Lets make it a great week!

 

A Tale of Two Potatoes

Tags

asparagus, breakfast, eggs, frittatas, gluten free, Maker's Diet, mushrooms, potatoes, sweet potato

What do you do when you have 2 potatoes — one russet and one sweet? — You make potatoes two ways! That was the story at our house last night…we had 2 lonely potatoes that needed to get eaten…soooo we made home fries, and sweet potato chips!

mmmmmmm!

Along with our potato extravaganza, we had a beautiful Asparagus and Mushroom Frittata! YUM!! This is such an easy, quick, and inexpensive way to have a really delicious meal!

1/2 onion, diced

bunch of asparagus, sliced in 1 in sections

6-7 button mushrooms, sliced

4 whole eggs + 2 egg whites, beaten

tender asparagus peeking through :)

I sautéed 1/2 onion in 1 tsp EVOO with salt and pepper in an oven safe, non-stick skillet. After about 5 minutes, I added in my asparagus.  I let that cook for about 4 more minutes, and then added the mushrooms. Once they became tender, I took my veggies off the heat (so the eggs won’t scramble when I add them). When the pan had cooled, I poured the eggs into the pan and put it back on the burner.  I stirred it until I felt the mixture start to thicken….then stopped stirring and let it set.  Once the outside edges had set, I ran a silicone spatula along the edge.  I then sprinkled the top with a tiny bit of raw goat cheese, and put it in a 350 degree oven for about 10-15 minutes, until the eggs have set.

Next, the potatoes:

fantastic textures in our two potatoes

1) Home fries: Preheat oven to 400 degrees. Take your russet potato and cut into 1/2 inch chunks. Soak in cold water for 15 minutes. Then drain and dry them as best you can. I wrapped them in a clean kitchen towel several times.  Place on an olive-oil-sprayed baking sheet and pour 1 tsp EVOO over top and toss to coat. Lightly sprinkle with s & p (you will add more later), and add in about 1 T chopped thyme and 2 minced garlic cloves and toss again. Bake for 30-ish minutes: stirring every 10 minutes until nice and golden brown: crunchy on the outside and soft on the inside. When you take them out, sprinkle with more salt to taste.

2) Sweet Potato Chips: Use a mandolin and carefully slice your sweet potato into chips. In a bowl, toss with 1 tsp EVOO and salt. You can also add some cumin if you want a little spice. Place in a single layer on an olive oil sprayed baking sheet and bake for about 15 minutes, flipping half way through.  The bake time will vary depending on the thickness of your chips.

wow, yum!

This meal was so enjoyable. The potatoes were such a highlight.  The sweet, crispiness of the chips with a slightly tender center were so tasty. And the home fries…wow. The outside was crunchy while the inside was soft and pillowy. The frittata really brought a lot to the party. The succulent asparagus offered a depth to the dish that paired wonderfully with the slight tang from the sprinkle of goat cheese.

Last night I slept through watched the Oscars last night. It looks like I need to see Hugo and The Artist!

Here’s to a happy, healthy week!

The Best Fish You’ve Never Heard Of!

Tags

artichokes, brown rice, gluten free, Maker's Diet, mushrooms, olives, pasta, tomatoes, vegan

Saturday night, and here we are again.  If I wasn’t sick, I’d feel very depressed about that fact. But, what can you do.  Health update: I’m switching back to Asacol tomorrow.  The new form of the drug that I have been trying these past few weeks has been wracking my body with severe and painful side effects, so enough is enough. Ulcerative Colitis is a lot of times “trial and error” when it comes to healing, because everyone’s disease is different and specific to their own body.  I am going to be taking 15 fish oil pills a day…and that’s a highlight! *womp womp*

So any way, tonight at midnight — technically Sunday — we can break our Lenten fast and have a small treat of what we’ve given up.  My mom is all excited about that, but she won’t tell me what she gave up! I guess we’ll wait and see :)

zingy capers, fresh basil, and nutty artichokes! YUM!

Ok, now on to dinner! Earlier this week, I learned that my dad LOVES capers, which are pickled little flower buds that have a bright, briney, zing of flavor that goes wonderfully with fish and pasta. I decided to make him a special pasta treat!

I served a super flavorful artichoke, caper pasta with AMAZING broiled hake fish!

pasta stare down

Let me just take a minute to talk about this fantastic fish. Our friends at Lobsta Bakes recommended that we try Hake. It was the fresh catch of the day (wild, ocean caught) and the owner’s favorite fish! We had to give it a try…and Oh My Gosh. This is 2nd ONLY to Sea Bass! This fish was SO flakey, moist, buttery, meaty–yet–delicate, and reminded us a lot of sea bass! It is a member of the Cod family, and could be called, “poor man’s lobster.”  I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, for about 10 minutes, until flakey….and boy, does it flake!

check out that flaking action!

Ok, next: onto our pasta treat! Here’s what you need:

1/2 onion, diced

3 garlic cloves, minced

8 baby bella mushrooms, sliced

1 cup frozen artichoke hearts, quartered

3 vine ripened tomatoes, de-seeded and diced

dried oregano and basil

1/2 cup white wine

1/4-1/2 cup vegetable stock

fresh basil

10 kalamata olives, sliced

1/3 cup capers, drained and rinsed

reserved pasta water

Here’s your road map: I sautéed my onions in 1 tsp EVOO with salt and pepper. After they soften for about 5 minutes, add your garlic and dried herbs.  After a minute, add your mushrooms and cook for 5 minutes until they brown.  Deglaze with your white wine and let reduce.  Stir in your frozen artichoke hearts and allow them to defrost. (This will only take a minute.)  Then stir in tomatoes and vegetable stock.  Let them warm through, and it is now ready for the pasta! Right before you add in your pasta, stir in the olives, capers, and most (reserve some for garnish) of your basil chiffonade. Add pasta water to help create a silky sauce.

my dad's special pasta :)

This pasta was so yummy. There was a tang that you can only get from those little capers. The mushrooms added an earthy meatiness, the basil offered a burst of freshness, while the artichokes offered depth and a great texture. Paired with the lemony, delicate hake, we were practically licking our plates.

I hope my dad enjoyed his special caper pasta!

GF Lasagna Roll Ups w/ Goat Cheese & Grilled Swordfish!

Tags

brown rice, gluten free, goat cheese, lasagna, Maker's Diet, mushrooms, spinach, tomatoes

We are now officially in the Lenten Season.  This means, no meat on friday…well, it turns out, we have that covered:) But it is also the season of fish fries and giving up sweets, or fast food.  Well, I’ve decided not to “give up” anything — “food wise” — this year. My diet is limited enough as it is; giving up something world make life nearly impossible. So this year, I’ve decided to “work on” something instead:) I’ll be trying practice more patience, and work on my temper…:/ UC doesn’t just affect your body…also your emotions. :/

cute little GF veggie lasagna roll up!

So for dinner tonight, I decided to make comfort food and vegan-ize lasagna! Thinking about it, I thought…how fun would it be to make little individual roll ups!

These were *good* A bit labor intensive, but sooo worth it. I made 2 sauces: one was a marinara sauce, and the other was the spinach & mushroom filling.

Marinara:

1/4 red onion, diced

2 garlic cloves, minced

1 can organic diced tomatoes

dried oregano and basil

1/4 c white wine

fresh basil

I sautéed the onion and garlic in 1 tsp EVOO with salt and pepper in a small sauce pan. After a few minutes I added the herbs. After about 6 minutes, I stirred in the wine, let it reduce and then add in the tomatoes.  Let that warm through for about 5-7 minutes, and take off the heat.  Stir in the fresh basil.

Next, the spinach/mushroom filling.

1/2 red onion, fine dice

~10 baby bella mushrooms, chopped to a fine dice — almost minced

2 garlic cloves, minced

dried oregano and basil

1/2 c white wine

3 big handfuls of spinach, chopped finely

I sautéed the onion and garlic in 1 tsp EVOO for about 5 minutes and added in the dried herbs and mushrooms. I let those cook down until the mushrooms released their water. After about 5 more minutes, I stirred in the white wine and the spinach.  Finally, after the spinach wilted, I stirred in about 1/2 cup of the marinara sauce.

so much flavor!

Now that the 2 sauces were finished, I was ready to roll ;) I cooked 8 brown rice lasagna noodles until al dante. I put a piece of tin foil (sprayed with olive oil spray) on the counter, and then laid out my noodles. Next to my “rolling station,” was a small casserole dish, sprayed with olive oil spray.  I put about 1/3 cup of the marinara sauce on the bottom of the casserole dish. Then, I put a heaping T of the spinach/mushroom filling on the lasagna noodle, and rolled it up! I then placed it seam side down in the dish. I rolled out the remaining 8 of them, and then combined the remaining filling with the marinara. I then spooned this new mixture over top all the rolls. To really make it special, I sprinkled a bit of grated raw goat cheese (Old Kentucky Tomme) over top. I baked it for about 10 minutes in a 350 degree oven until the cheese had melted.

gorgeous grilled swordfish!

With this delicious lasagna roll up, I served grilled swordfish! YUM! This wild, ocean caught fish from Lobsta Bakes was so scrumptious. I put 1 tsp EVOO, salt, pepper, and lemon juice on the steaks, and grilled them for about 5 minutes per side. They had such a fantastic texture: really meaty and dense. Yet it was still moist and really tender. It was a nice contrast from the delicate, buttery, flakey, fish we’ve been having lately.

mmmmmm!

This meal was just yummy.  There’s something about lasagna that is so comforting, and makes you feel all warm inside. The wonderful thing about this lasagna is that it doesn’t weigh you down, and make you feel lethargic like most lasagnas do! Since the filling was just veggies, it was light, yet extremely satisfying.  A funny thing happens when you finely chop — almost mince — mushrooms. They take on a flavor and texture that is very similar to ground beef! A perfect filling for our lasagna! When all was said and done, this meal only had 3 tsp EVOO, and a small amount of goat cheese! Wow. Healthy, flavorful, and 100% happy tummy approved:)

This recipe is featured on Whole Food Fri!

Steamed Cod with Mango Salsa & An Egg Tutorial!

Tags

almond, brown rice, chocolate, cilantro, cucumber, desserts, eggs, french macaroons, GF cookie, gluten free, Maker's Diet, mango, peanut butter, red pepper, salsa, vegan, wild rice

yum yum yum!

If it ain’t broke…don’t fix it! That was the thinking behind our repeat dinner tonight. My dad brought home a gorgeous wild, ocean caught, cod fillet from Lobsta Bakes. I took one look at its flakey, butteriness, and BAM!….it was mango salsa time.

mouth watering yet?

You can find this amazing recipe here. The way I prepared the cod was by steaming it. Here’s how:

I put 1 tsp EVOO, salt, pepper, lemon zest, and juice on the cod. I placed it on a bed of lemon slices on a big pice of tin foil. I then folded the tin foil up to make a tent, put it on a baking sheet, and then baked it in a 350 degree oven for 20 minutes.  I then unwrapped the tin foil and placed it under the broiler for 3-5 minutes just to give it a golden crust.  Amazingly moist and flakey. Wow. And with the Mango Salsa….get outta town!

GF Cilantro Lime Rice & Cod w/ Mango Salsa!

And now, an egg tutorial. As you all know, I’m in an Ulcerative Colitis flare, and so I need to eat protein to heal. Since the introduction of farm fresh eggs into my diet, I have literally eaten an egg for breakfast and lunch every day.  And of course, being GF, I can’t have bread…so I have half a tortilla. Here are several of my favorite ways to prepare eggs!

The Original...Un-Fried egg

This is probably my favorite way to have an egg…a “fried” egg.  Except, I don’t use any oil — just a light spray of olive oil spray.  For a good fried egg, make sure your egg is fully cooked on the bottom before you flip it.

Tomato & Basil Open Omelet

Travel to Italy for Breakfast!

This next way was introduced to me by my amazing sister-in-law.  This is a beautiful, open omelet with diced tomato and basil. I beat an egg in a bowl with s&p and pour it in an olive oil sprayed pan. I then place the tomatoes and basil in the eggs.  Again, only flip once the bottom is completely cooked. Take a silicone spatula and run it along the cooked edges, and then carefully flip. Delish. Thank you L!

Beautiful orange color from the organic salsa!

Fiesta Salsa Open Omelet!

Next, my fiesta salsa open omelet with cilantro.  I beat 1 egg in a bowl, and then beat in 1 1/2 T of organic salsa with salt and pepper. Pour it in the pan and sprinkle with cilantro. Sometimes I get a little crazy and also sprinkle in some cumin too!  Again, wait to flip until the bottom is fully cooked.  When its finished, I crumble 1 rice tortilla chip on top, just for some nice crunch.

Egg in a Hole! (in a tortilla!!)

This next way was just for fun. You know “egg in a hole” with bread?  Well, I made an “egg in a hole” with a tortilla. This made me smile:)  I cut a bit circle (freehand) out of the tortilla, put it in an olive oil sprayed pan, and then cracked the egg in the center. When the egg has fully cooked on the bottom, flip the entire tortilla, supporting the egg with your spatula.

Cumin tortilla frittata with cilantro

Finally, this was an experimental preparation. This is what I like to call a cumin tortilla frittata. I shredded my 1/2 tortilla. It wasn’t shredding the exact way I wanted, so I did a fine dice with the rest.  In a bowl, I beat 1 egg, salt, pepper, and cumin.  I then stirred in the tortilla shreds and put it in an olive oil sprayed pan.  This was so interesting! The tortilla acted like a sponge and just soaked up all the egg, and so it became almost like a dense bread! For someone who can’t eat bread, it was so yummy! I could see using other herb/spice combinations, like curry, maybe cajun.

So those are the egg dishes I’ve dreamed up so far. Eating eggs every day for B & L can be verrrry monotonous, but I think I’ve come up with all the different ways to eat an egg and a tortilla!

GF Chocolate Macaroon with Choc-PB filling!

Finally, tonight, I made chocolate macaroons! Its the same macaroon recipe found here, but with the chocolate option.  I filled them with a chocolate-peanut butter icing.  I just melted a few chocolate chips with 1 T almond milk, PB, and about 3/4 c confectioner’s sugar.  If you want a GF, nearly fat free cookie, you’ve gotta make them yourself!

Until tomorrow!!

GF Cod Fish Sticks w/ Baked Sweet Potato Chips & Spinach!

Tags

eggs, gluten free, Maker's Diet, mushrooms, mustard, spinach, sweet potato

First off tonight, I’d like to clarify some confusion.  I know my banner says I’m a gluten free vegan. Well, when I created this blog I was vegan. However, I’ve added back in ocean caught fish and pastured farm fresh eggs to my diet, thanks to The Maker’s Diet, which promotes healing during an Ulcerative Colitis flare. Protein = building blocks for healing, cell growth and renewal. I just wasn’t getting enough protein on a strict vegan diet. OK…That is all:)

Ash Wednesday is such a beautiful day. I remember last year when I was in NYC –*tear*–I walked down the busy streets and passed hundreds, if not thousands, of New Yorkers adorned with the ashes from Mass. It was such a beautiful sight. It was comforting, knowing that you are all part of the same family. I have never felt closer to my fellow New Yorkers than that. It was so refreshing to see the professions of faith, simply through a little bit of dirt on your face:)

Alright…now to the food!

bright colors, bright flavors!

Tonight, I made Gluten Free Fish Sticks! —-squealing breaks—- what?!? Aren’t fish sticks deep-fried, horrible for you, and full of gluten? Well my friends, that is typically the case. However, I cook for a happy tummy, and have recreated this recipe to be GF, low fat, and uber delicious! In this entire meal, there are only 2 tsp of EVOO!!

Crispy, Crunchy, GF Cod Fish Sticks!

So how did I make these fantastic delicacies? Well, first of all, we had the most BEAUTIFUL wild, ocean caught, cod fillet from Lobsta Bakes. I cut it into sticks, and seasoned with salt and pepper.

Then I proceeded to bread it. You’ll need 4 bowls.

1) bowl of plain, unsweetened almond milk

2) bowl of GF AP flour

3) bowl of 1 beaten egg, (or 2-3 egg whites)

4) bowl of GF bread crumbs (I put a GF bun in the food processor and made crumbs)

Put the cod sticks in 1–2–3–4, and then place on an olive-oil-sprayed baking sheet. Bake at 350 for about 20-25 minutes, until golden brown and crispy, flipping once.

check out the gorgeous, light and crisp SP chips!

Next, the sweet potato chips! With a mandolin, I *carefully* sliced 2 sweet potatoes into very thin disks. (Try to find sweet potatoes that are even and tubular). In a bowl, mix the chips with 1 tsp of EVOO, salt and cumin (to taste). Toss, and place in an even layer –not overlapping– on 2 olive-oil-sprayed baking sheets. Place in a 375 degree oven for roughly 10-15 minutes, flipping once, and until crisp.  The cooking time will vary depending on the thickness of your disks. When they are removed from the oven, place on a plate and immediately sprinkle with salt.

Finally, I served my zesty wilted spinach.

I sautéed:

1 small onion: diced

2 garlic cloves, minced

6 or 7 button mushrooms, sliced

3 big handfuls of baby spinach

I sautéed the onion in 1 tsp EVOO with salt and pepper. I added in the mushrooms after about 5 minutes. Part way through the cooking process, I added 2-3 T white wine and let that evaporate. Finally, I added the spinach to the pan. In order to create steam to wilt the spinach, I added to the pan 1 T dijon mustard dissolved in a large splash of water. I then covered the pot with a lid to trap the steam and wilt the spinach.

You can hear the crunch through the computer!

This meal was just such a treat.  It was hard to believe that it was healthy and low fat! The crispy, crunchiness of the fish sticks was just so satisfying! And the cod was absolutely delectable…sweet and flakey.  And the breading itself added such a depth of flavor that complimented the sweet cod.  The sweet potato chips were also just fabulous. They were light and crisp — almost like eating air! It was hard to believe they were baked and not fried! And the subtle cumin flavor highlighted the sweet cod and zesty spinach just perfectly. Speaking of, the spinach was tangy and so pleasant to the palate.

At the end of the meal, my dad said, chuckling, “If you could get people in Wisconsin to eat this at their Friday Night Fish Fries, you’d cure heart disease and obesity!” That’s a pretty tall order, but hey, I was flattered to be compared with Wisconsin’s legendary FNFF’s.

Happy Tummies!

.

 

Seared Ahi Tuna with Chinese Stir Fry!

Tags

ahi tuna, brown rice, carrots, chinese, edamame, ginger, gluten free, green pepper, Maker's Diet, mushrooms, peas, vegan

OK. Breathe.

I need to remind myself, because I am just brimming with excitement to share this recipe with you.

Check out that gorgeous ruby red ahi tuna!

Let me preface this by saying that I was not planning on going with Chinese cuisine today. BUT…we encountered a “game changer”…in the form of Sushi Grade AHI TUNA.

My goodness, did Lobsta Bakes give us a real treat today. When my dad walked in the shop this morning, they pulled out the most AMAZING Ahi Tuna. We’re talking: not even in the case yet — right off the truck fresh! It was deep ruby red, sushi grade, and of course, wild, ocean caught, antibiotic free, and never frozen. Beauty, in the form of a fish!

delicious:)

Ahi tuna is best served very rare…as in, seared for just a minute. But here’s the thing…since you’re eating nearly raw fish, it is imperative that it is sushi grade…meaning extremely fresh! That was not a problem for us, since we got it from Lobsta Bakes:)

So I marinated the tuna for about an hour in the fridge, to give it a great chinese flavor. Here’s the marinade:

2 T Tamari (gluten free soy sauce)

1 T grated fresh ginger

1 BIG garlic clove, grated

1 t fresh lime juice

1 green onion, thinly sliced

small squeeze agave

1 tsp EVOO (or sesame oil if you have it)

I combined these ingredients with the tuna steaks in a gallon ziplock bag.  I made sure they were all coated, and then put the bag (on a plate incase it leaks) in the fridge.

Fresh Veggies with Melt-In-Your-Mouth Tuna!

Then I put some brown rice on the stove, and started the stir fry.

Here’s what you’ll need.

1/2 red onion, sliced

3 garlic cloves, minced

1 in chunk of fresh ginger, grated

healthy pinch of red pepper flakes

1 big portobello mushroom, sliced into bite size pieces

1/2 green pepper, sliced into matchsticks

5 carrots, sliced into matchsticks

1/3 c edamame

Sauce:

2 T tamari

2 T vegetable stock

1 T white wine

1 t apple cider vinegar

squeeze of lime juice

squeeze of agave – probably about 1 tsp

1 tsp sesame oil (if you have it…we didn’t)

Sautee your onions in 2 tsp EVOO with salt and red pepper. After they soften for a couple minutes, add the carrots and peppers. Allow those to soften for a bit. Add in the garlic, ginger and mushrooms.  Allow to cook until the mushrooms are tender and the carrots are no longer super crunchy. Stir in the frozen edamame, and then stir in your sauce.

Searing your fish: In a super hot, non-stick pan sprayed with olive oil spray, sear each side for 1-2 minutes. If you want it less rare, you can cook it longer, but I wouldn’t recommend it!

so much flavor!

This meal was so wonderful. First of all, it is aesthetically beautiful with all of the vibrant colors from the veggies and the ruby red tuna. Next, the textures….oh my Gosh. The tuna was absolutely like butter. It melted in your mouth. So satisfying. Contrasting the tuna were the crisp veggies, and the sticky rice. Finally, the flavor. There was such a full, zesty Chinese flavor!

Although it was Fat Tuesday, we definitely kept it light and healthy. Not without the flavor and flare though! Try this fantastic dinner! You won’t be disappointed! Happy early Ash Wednesday!

Broiled Flounder with GF Mushroom Asparagus Pasta!

Tags

apple, asparagus, brown rice, carrots, ginger, gluten free, goat cheese, green juice, kale, Maker's Diet, mushrooms, pasta

The key to great food is great ingredients.  Using the highest quality ingredients, and simply letting their flavors shine.  That’s just one reason why I’m such an advocate of eating organic. Another reason is simply for health! Conventional fruits and veggies have so many pesticides, herbicides, fungicides, chemical fertilizers, and not to mention the fact that they’ve been genetically modified to be bigger, brighter, shinier, and “aesthetically perfect.” All of those toxic chemicals enter your body and get into your blood and organs. Doesn’t sound like a recipe for a happy tummy to me!

That’s why Lobsta Bakes is so amazing! Their fish is wild ocean caught! This means that their fish hasn’t been pumped with antibiotics, fed GMO corn and ground up fish, and kept in crowded waters with 1000s of other fish getting no exercise or fresh water. No, Lobsta Bakes is the best of the best. Fresh caught from the ocean and flown in each morning from Maine. You CAN taste a difference.

delish!

Ok, so for dinner tonight, we had broiled flounder. I broiled it for about 10 minutes with 1 tsp EVOO, salt, pepper, and lemon zest and juice. Delicate, flakey, and full of wonderful flavor.

yum!!

With our fish, I served Mushroom and Asparagus Pasta. Ooh boy, was this good. Creamy and actually…meaty! The mushrooms made it have a meaty texture and deep, rich flavor! And the asparagus gave it beautiful fresh crunch! Here’s how I did it.

1 bunch asparagus, chopped into 1 in sections

1/2 red onion, chopped

1 portobello mushroom cap, sliced into bite size pieces

2 BIG garlic cloves, minced

1/2 cup white wine

1/2 cup vegetable stock

3 Tbs shredded goat cheese (Old Kentucky Tomme)

pinch of nutmeg, salt and pepper

I started by chopping my asparagus into about 1 in pieces, and then I steamed them for about 5-6 minutes. In the meantime, I sautéed my onion in 2 tsp with s and p until tender. I then stirred in the garlic and mushrooms, and let them cook until soft, about 6-7 minutes.  Once they are tender, add the wine and stock…it will be soupy! Let it reduce for about 3-4 minutes. Once it has reduced by 1/2, stir in the shredded cheese. Then stir in the asparagus. Let them heat through, toss with pasta and you’re good to go!

gorgeous mushroom asparagus pasta

This meal was so wonderful. It was comfort food. An “A+” my mom said. I’ll take that! Healthy food that has amazing flavor. Thanks to organic produce and ocean caught fish!

moist and flakey flounder!

Here’s my juice today! We got some kale, so its much greener! Kale, celery, carrot, apple, lemon and ginger. WOO!

kale-celery-carrot-apple-lemon-ginger

Happy tummies!

GF Portobello Burgers with Goat Cheese and GF ONION RINGS!

Tags

apple, avocado, burger, carrots, eggs, GF onion rings, ginger, gluten free, goat cheese, green juice, Maker's Diet, mushrooms, Roxy

As this weekend comes to a close, I’m beginning to gear up for next week. Its a big week. We’ve gotta get some healing going on up in here, or I have to switch to more drastic and severe medicines. *eek* I definitely definitely don’t want to do that…I’m the advocate of the natural way! But, alas…*sigh*

Roxy, my sidekick

Its a good thing my new friend is always by my side:) Thanks Roxy.

GF Portobello Mushroom Burger with Goat Cheese!

For dinner tonight, we had a real treat. A bit of a splurge, you could say…even though it was mainly veggies! I made grilled Portobello Mushroom Burgers and Baked Onion Rings! Ooooh boy, these were amazing.

yummmm

Lets start with the Grilled Portobello Mushroom Burgers. Beautifully layered steaky mushroom, creamy mashed avocado, melty goat cheese (Old Kentucky Tomme), a “fried” farm fresh egg, tomato, grilled onion, and a fluffy GF bun! *swoon*

I grilled 3 large portobello mushroom caps (1 p/p). I lightly brushed the tops with 1 tsp EVOO, salt and pepper. I grilled the rib side down first, so that when I flipped it, I could fill it with a bit of shredded goat cheese, so it could melt.

Meanwhile, I mashed 1 avocado with salt, and sliced a tomato for the burger.

After the mushrooms have grilled for about 5-6 minutes per side, I took them off and let them cool for just a second while I fried the eggs–no oil, just a light spritz of olive oil spray.

Here’s how I layered the burger: bun–avocado–mushroom cap with melted cheese–“fried” egg–tomato–grilled onion–organic ketchup/mustard–bun. Lets just say I was wearing half of it by the end of the meal!

look at the crispiness of the onion rings!

Next…the show stoppers…the GF Baked Onion Rings! These were so delectable! They were so CRUNCHY!! Oh my Gosh! They were crispy and amazing! I will tell you though, these were very labor intensive.  But SO worth it! Here’s how you do it.

You will need 4 bowls:

1) Bowl of plain unsweetened almond milk

2) Bowl of 1/2 c GF AP flour

3) Bowl of 1 beaten egg

4) Bowl of GF bread crumbs (I made my own out of a GF bun in the food processor.)

Cut your onion into rings. The rotation of the bowls go 1-2-3-4 :) I started out being clean and using forks, but 5 minutes in, caved and just used my hands. Place the coated rings on 2 olive-oil-sprayed baking sheets.  Put them in a 400 degree oven for 15-20 minutes or until golden brown, flipping once. Eat just one…I dare you!

crispy, crunchy, baked GF onion rings! yes please!

I also want to share my fresh juice I made today!

Carrot–Celery–Apple–Lemon–Ginger…..Fantastic! I meant to put kale in, but sadly, we had none. It instantly wakes up all the taste buds in your mouth–especially the “zingy” ones! Raw, fresh-pressed juices are one of the best things for your body–since its fresh-pressed, the enzymes are alive and find their way into your organs, feeding and healing them!

feeling snazzy in a margarita glass

Until Tomorrrow:)