Thyme & Garlic Roasted Fingerling Potatoes w/ Cod!

Tags

gluten free, Maker's Diet, mushrooms, mustard, potatoes, spinach, vegan

Today was another great day! My mom surprised me again with gorgeous Lilacs from the garden. She’s really trying to make this tough time as enjoyable as possible…if thats possible! But I am so thankful.

gorgeous flowers...and check out my mom's exquisite needlepoint she's working on!

So for dinner tonight, I made comfort food in the form of Roasted Banana Fingerling Potatoes, with zesty spinach and mushrooms, and broiled cod! It was so wonderful — a hug on a plate!

yum!

There is one confession though — my parents didn’t have cod. Lobsta Bakes had AMAZING wild, ocean-caught, jumbo-lump crab meat today. So she bought some for her and my dad, and cod for me. Sadly, shellfish is not on the Maker’s Diet, so I had to take a pass. *tear* But it was fun to live vicariously through them as they dunked their crab in drawn butter. *sigh*

such flakey and delicate cod!

Ok…so these Banana Fingerling Potatoes were a fun twist on the humble spud tonight! I’ve never worked with them before, and was absolutely delighted by the outcome! I roasted them with thyme and garlic!

wonderful flavor from the thyme and garlic!

Here’s what you need:

Banana Fingerling Potatoes — a small bunch per person — pricked with a fork
1 tsp EVOO
salt & pepper
1 T fresh Thyme, chopped
3 garlic cloves, chopped

Here’s what you do:

Preheat oven to 425. After you wash your potatoes, make sure they are bone dry! Put them on an olive-oil-sprayed baking sheet, and sprinkle them with 1 tsp EVOO (or more if you’d like), salt, pepper, and thyme. Put them in the oven for 30 minutes — stirring every 10 minutes. After 20 minutes, stir in the chopped garlic. After 30 minutes, enjoy! (I ate mine with ketchup!)

a heathy, tasty plate of nutrition!

With these gourmet potatoes, I made my zesty spinach and mushrooms — again, a standby, since it’s my family’s favorite vegetable I make!

zesty spinach and mushrooms!

Here’s what you need:

1/2 onion, diced
3 garlic cloves, minced
6 button mushrooms, sliced
2 handfuls of baby spinach
splash of white wine
1 1/2 tsp Dijon mustard dissolved in 2-3 Tbsp water

Saute 1/2 onion in 1/2 tsp EVOO, salt and pepper. After they soften, add in your garlic and mushrooms and let them release their moisture. After they cook down, add in a splash of white wine, and let that reduce. Finally, add your spinach and wilt it by stirring in your Dijon mixture. YUM.

Finally, I made broiled cod, for…me:) It was so delicious. Lobsta Bakes’ only provides the best: wild, ocean-caught, never frozen, flown in that morning from Maine, quality seafood. And this Cod is no exception. It is flakey, a little bit chewy, and delicately sweet and succulent! I broiled it for 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest, and juice. Delish.

snappy little potatoes!

This meal was so wonderful! I will definitely make these Banana Fingerling Potatoes again! They had such a wonderful flavor — the insides were creamy and buttery — without the butter! And when you roast them, the skins get a little crunchy, so they *pop* or *snap* when you bite into them! So delicious! Especially with the deep flavors of garlic and thyme! And my zesty spinach and mushrooms never disappoints. A little kick from the Dijon and white wine, rounded out by the earthy, green spinach. It was so bright and yummy.

Until tomorrow!

 

Sweet & Spicy Pear Quinoa Pilaf w/ Broiled Cod!

Tags

almond, gluten free, Maker's Diet, mustard, pear, quinoa, spinach, vegan

Here we are again, on a beautiful Friday night. Not a cloud in the sky, and actually HOT outside! Spring is definitely here. And today, my mom put out all our bird feeders so that I could watch them feed from the couch. Again, I am so blessed. There are a like, 7 feeders, I’m not even kidding! I feel a little bit like the Home Alone Bird Lady…haha….

the bird lady!

………Juuuust kidding!

nutty quinoa with sweet, juicy pears

Well, tonight for dinner, we had a very special treat. I made my Sweet and Spicy Pear Quinoa Pilaf. Oh my, was this delectable! I’ve made this before, stuffed inside a butternut squash. Wow. You can find that beautiful, Easter-worthy recipe here. But tonight, I let it stand on its own!

mmmm!

Here’s what you need:

1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped
2 stalks of celery, small dice

Dressing:

2 tsp Dijon mustard
juice of 2 lemons
3 green onions, sliced
2 drops agave
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
salt
a little water to stretch the sauce

sweet and spicy pear quinoa deliciousness!

Here’s what you do:

First, in a dry pan, toast your almonds over medium-low heat. This releases their deep nutty flavor.  Toast until fragrant. Next, put your quinoa on the stove and cook it according to the package directions using veg stock.  While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, celery, almonds and raisins and fluff/stir the those in as well.  Finally, cover it for just a couple of minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp).

so ridiculously good!

With this amazing pilaf, I made broiled Cod. Wow. Lobsta Bakes’ wild, ocean-caught Cod is absolutely succulent. It is so flakey, and a bit chewy.  The “meat” is delightfully sweet, and is highlighted so well by the lemon! I broiled it for about 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. Fantastic.

beautifully flakey cod!

This meal was just outstanding — if I do say so myself :). My parents raved about the pilaf and said I could serve this at a restaurant! It was just bursting with flavor! The nutty quinoa, with the zingy-punch from the lemon and Dijon dressing was complimented perfectly by the underlying sweetness from the pears. This flavor combo paired wonderfully with the intense sweetness from the raisins, and the subtle backdrop of spice from the cinnamon and allspice. It was just fantastic.

a symphony of textures, flavors, and colors!

And not just the flavors — the textures too!! The pears were ripe and juicy, the almonds gave a beautiful crunch, the raisins were sticky and chewy, while the quinoa *pop* in your mouth! It was so fun to eat! And it looked beautiful — with all the soft lime green colors poking through the dark quinoa. It truly was a delicious explosion in your mouth!

yummo!

I hope everyone has a fun and relaxing weekend!

SuperFood Spaghetti! GF & Vegan!!

Tags

brown rice, gluten free, kale, Maker's Diet, mushrooms, olives, pasta, red pepper, tomatoes, vegan

Another gorgeous day here in the 5-1-3. And my mom surprised me with beautiful purple and yellow pansies in the planters outside!  She planted them because she knew I could see them from the couch:) What a great mom…I am so blessed.

such a pretty surprise! thanks mom!!

Oh goodness, do I have another show stopping recipe for you! My Superfood Spaghetti brought the house down. It is made with the superfood Kale! Kale has so many health benefits. First, it is packed with antioxidants, which help to fight cancer and lower cholesterol. Next, it is an anti-inflammatory food, and is full of Vitamins K, A, and C! Finally, it’s full of minerals, such as calcium, iron, potassium, and manganese. It is just an amazing leafy green.

so delicious and nutritious!

Here’s what you need:

5 stalks of kale — stems removed, chopped
5 garlic cloves, chopped
6 button mushrooms, sliced
red pepper –just the leftover top and tail– chopped
1/2 onion, diced
1/4 cup white wine
1/2 cup veg stock
1 can diced tomatoes
8 or 9 kalamata olives, chopped
5 or 6 sun-dried tomatoes, chopped
1/2 tsp dried oregano and basil
reserved pasta water

hearty, healthy, amazing sauce!

Saute your onion in 1/2 tsp EVOO, salt, pepper, about 1/2 tsp dried oregano and basil. Let that soften and cook for about 5 minutes. Then, add in your mushrooms and garlic.  Let those cook down and release their moisture.  Deglaze with the white wine, let it reduce, and then stir in your kale. Add your veg stock, and then put a lid on the pot, so the kale steams for about 3-4 minutes, until soft. Adjust the salt and pepper, and then take off the heat to cool slightly. While its cooling, add your olives and sun-dried tomatoes to the food processor, and process into a “paste.” Then, carefully ladle the vegetable mixture and juices into the food processor, and process until it is a beautiful, hearty, consistency.  Add a little pasta water to thin it out. Return to pan, toss in your pasta, and get ready for an amazing dish!

so much flavor!

With this healthy, GF, vegan spaghetti, I served broiled fluke flounder. Lobsta Bakes’ wild, ocean-caught flounder was SO delicious. It was extremely moist and tender. The “meat” was delicately sweet and wonderful. I broiled it for about 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. Yum.

wow...so decadent

For my GF-ers out there, after trying several brands of GF pasta, there is a definite leader of the pack. It is Tinkyada brown rice pasta.  It has a great texture: not at all gummy or slimy — it truly is al dante and wonderful. My dad actually prefers it to regular spaghetti!

gorgeous fluke flounder!

This meal was absolutely fantastic. My mom took one bite and almost fell off her chair. “Are you kidding me?! You made this?!?!?” :) Yes, mother…quality, organic ingredients yield amazing food. This pasta sauce was so hearty and wonderful. It had such a fresh flavor with the tomatoes for sweetness, the kale — with its bright, fresh flavor; the olives with a slight salty note, the sun-dried tomatoes with a subtle deep sweetness, and the mushrooms not only gave an earthy flavor, but they also provided a truly meaty texture! This dish appears to be your humble spaghetti, but trust me — this puppy packs a punch! Oh my Gosh. Try it…you’ll fall in love, and won’t believe that healthy eating can taste this fantastically awesome:)

Happy Spring!!

“Can I Get an Amen!” Sweet Potato Souffle!

Tags

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

Can I tell you a secret?

shh! It'll be our secret:)

I’m giddy with excitement to share with you. It’s about potatoes…sweet potatoes. And the secret, is my decadent souffle, that is fat-free, gluten-free, dairy-free, refined sugar-free, and 100% out of this world! Give this a try, and you too will be shoutin’ an “Amen!”

Here’s what you need.

2 small sweet potatoes, baked
2 egg whites, beaten to stiff peaks
1/4 tsp cream of tartar
1 tsp cinnamon
1/8 tsp nutmeg
few good “shakes” of ground cloves
healthy pinch of salt
healthy squeeze of agave — about 1 – 1 1/4 tsp
unsweetened vanilla almond milk — about 4 Tbsp – 1/4 cup

Souffles are notoriously difficult. Yet they are part of a cook’s arsenal of dramatic dishes.  I knew I had to try.

meringue-like, fluffy, egg whites! Better than marshmallows!

Here’s what I did:

1) I microwaved 2 sweet potatoes (prick them first) for 5 minutes, and then put them in a 350 degree oven for 10-15 minutes, until they are tender and soft.

2) Split them down the middle and scoop out the flesh. Put in a large bowl with a slug of cinnamon, a bit of ground nutmeg, a dusting of ground cloves, and a healthy pinch of sea salt. I also added in probably 4 T – 1/4 c unsweetened vanilla almond milk, and just a squeeze of organic agave. I then blended these with a hand blender until they were creamy.

3) In a stand mixer, take 2 room temperature egg whites and whip them with 1/4 tsp of cream of tartar. Beat on high until you get stiff peaks, about 5 or 6 minutes.

4) GENTLY fold in the whipped egg whites to the sweet potato mixture with a silicone spatula in 3 batches. (fold down the bottom, up the sides and over) Be careful not to over mix…you want big chunks of egg whites and streaks of potato. This gives it its light and airy texture.

5) Put in an olive-oil-sprayed souffle dish and bake in a 325 degree oven for about 20-25 minutes until the top is nice and golden.

It's so good, you'll think it's dessert!

With this souffle, I also served my zesty wilted spinach and broiled Walleye.

This is my family’s favorite vegetable that I make. Here’s what you do.

1/2 onion, diced
3 garlic cloves, minced
6 button mushrooms, sliced
2 handfuls of baby spinach
splash of white wine
1 1/2 tsp Dijon mustard dissolved in 2-3 Tbsp water

Saute 1/2 onion in 1/2 tsp EVOO, salt and pepper. After they soften, add in your garlic and mushrooms and let them release their moisture. After they cook down, add in a splash of white wine, and let that reduce. Finally, add your spinach and wilt it by stirring in your Dijon mixture. YUM.

zesty spinach and mushrooms!

Finally, I served broiled Walleye. Lobsta Bakes’ wild, ocean-caught, Walleye was SO delicious! It was our first time having it, and it had a superb texture! It had a nice chew, but was still flakey and delicately flavored! I broiled it for about 20 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. Delish.

gorgeous, flakey walleye

This meal was just….wow. There were so many different flavors going on that were scrumptious on their own, and even better when they were combined together! First, the spinach was so zesty and flavorful with the Dijon mustard. It had a little kick, and was full of outstanding, bright flavor. This paired wonderfully with the lemony fish. And what really set this meal over the top was the souffle! Oh my Gosh! It was airy and light as a cloud! There were streaks of creamy potato, and bites of meringue-like fluffiness. My mom thought I had put marshmallows in it! But no ma’am! Just pure, fat-free, protein-packed, egg whites! 100% amazing.

Try this souffle…you’ll become a believer :)

GF & Vegan “Spring Fling” Asparagus & Leek Soup!

Tags

asparagus, gluten free, leek, Maker's Diet, soup, vegan

What a great day today! There are certain people who can just light up a room.  Well, this afternoon, one of our dear family friends came to visit and she definitely fits that bill. It was so great to hang out and just have her uplifting spirit fill our house! I totally believe that people like that are placed in your life for a reason.

Mary's Gone Crackers is the perfect crouton!

So for dinner tonight, I made another Happy Tummy and Mouth Soup…this time, of the green variety! I made Asparagus and Leek Soup alongside broiled Tile Fish. Yum!! Healthy, decadently delicious, and super easy to whip up!

vibrant green!

Here’s what you need:

Bunch of asparagus, ends trimmed, cut into 1/2 inch pieces
1 leek, well washed, sliced
3 1/2 cups veg stock
1/2 cup plain unsweetened almond milk
1/2 cup fresh basil, chopped

In a Dutch oven, sauté your leek for about 5 minutes with 1 tsp EVOO, salt and pepper. Then add your asparagus and cook for another 5 minutes. Add your stock and deglaze the pan, scraping up any flavor bits from the bottom. Bring to a boil, then reduce to a simmer. At this point, remove a few pretty asparagus tips for a garnish, and stir in your basil. Partially cover, and let it simmer for 10-15 minutes, until the asparagus is fork tender. Then, remove from heat and blend with an immersion blender. Finally, stir in your almond milk and reseason with salt. Garnish with an *amazing* Mary’s Gone Crackers GF cracker, your reserved asparagus tips, and chopped fresh chives. YUM!

the perfect pair:)

With this flavor packed soup, I served broiled Tile Fish. This is a wonderful, often overlooked fish! Our friends at Lobsta Bakes gave us a beauuutiful piece of wild, ocean caught tile fish today. Oh my Gosh. It is like a hybrid of cod and halibut. Sweet, delicate “meat” that just flakes and melts in your mouth! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice. Delicious!

succulent tile fish!

This meal was great! The flavor of the soup was so fresh and addicting! The first taste kind of wakes up your taste buds to this new and exciting flavor combination. Asparagus, leeks and basil are 3 ingredients I’ve never thought to combine. And it was SO good! It was bright from the basil, but deep from the asparagus. It was wonderfully earthy, but light and super fresh! The texture was smooth and creamy, and the color was a deep forest green that just jumped off the plate!  It was a soup you just wanted more and more of!

beautiful asparagus poking through!

Happy Tummies!

Carrot Fennel Ginger Soup for a Happy Tummy & Mouth!

Tags

carrots, fennel, ginger, gluten free, Maker's Diet, pancakes, soup, Ulcerative Colitis, vegan

Time for a reality check, Happy Tummies. In my UC flare, there are often time extra-intestinal manifestations of the disease. Since it is an autoimmune disease, there can be other physical symptoms, besides just the ulcers on your intestines, since my messed up, hyper-active immune system controls every part of my body!

Well, my extra-intestinal (I always think they’re saying extraterrestrial :) ) symptoms are *almost* worse than the disease. My knees have lumps all over them, making them 3-4x their normal size, and it’s spreading to my ankles. This is making it excruciating to walk. These bumps are known as erythema nodosum. Finally, my mouth has 7 open wounds/ulcers, making it nearly impossible to eat. Therefore, we made this soup for dinner tonight, since no chewing was required. Even though it’s just a humble pot of soup, it was delicious, and hit the spot.

happy tummy and mouth meal:)

Here’s what you need.

1 bulb of fennel, chopped
1/2 yellow onion, diced
7 carrots, cut in 1/2 inch pieces
2 garlic cloves, sliced
1/2 inch piece of ginger, sliced
1 small honeycrisp apple, diced
3 1/2 cups veg stock
1/2 cup plain unsweetened almond milk

so smooth and creamy!

In a dutch oven or soup pot, saute your onions, fennel and carrots in 1 tsp EVOO with salt and pepper. Let them cook for about 7 or 8 minutes, until they are tender. Then, stir in your garlic and ginger. Let that cook for about 2 minutes. Then add apples, and stir for just a minute.  Then add in your stock, and make sure all the veggies are covered (the apples will float). Bring to a boil, then reduce to a healthy simmer and let cook, partially covered for 35-ish minutes, until the carrots are fork tender. Then, turn off the heat and blend with a stick blender until smooth and creamy. Stir in your almond milk, and garnish with chopped chives. Y-U-M!

bright, sweet, spicy, and packed with nutrition!

With this soup, my mom and I had a treat since it was just us “girls” tonight. We had halibut fillets! Oh my Gosh. Lobsta Bakes hooked us up!!! We each had a *gorgeous* wild, ocean-caught halibut fillet. This is my mom’s favorite fish…and one of my top 3! It is so delicately flavored, and so light and flakey. Truly succulent.

outstanding halibut and socca bread

I also made Socca bread…which wasn’t great. A bit of a flop — 1/3 cup chick pea flour, 1/3 cup water, 1 tsp EVOO, salt, pinch of cumin. Cook in frying pan. Flavorless…not worth the time. Just being honest! It probably would have been better with more spices….next time I’ll increase the cumin to 1 or 2 tsp; or instead of cumin, maybe curry powder.

gorgeous color and flavor!

Other than that GF bread, this meal was outstanding. The soup was so amazing. Not only was it a gorgeous orange color, but it was BURSTING with flavor! It was bright, and sweet and a little bit spicy! The fennel had a wonderful anise flavor that paired so nicely with the sweet carrots and apple. That sweet undertone was complimented perfectly by the slight spiciness from the ginger, and the savory garlic that subtly chimed in at the end. Garnished with the slight onion-y chives made this soup a 10!

Have a great week!
 

Rosso Frittata!

Tags

breakfast, eggs, frittatas, gluten free, Maker's Diet, mushrooms, olives, potatoes, red pepper, tomatoes

My dog is dreaming right now:)…She’s sleeping, and all of her legs are twitching and moving, and her face muscles are going crazy. Fascinating! I hope she’s dreaming of running on the beach…where I wish I was.

Well, one week down on the new holistic regimen for my UC flare. Unfortunately, I think part of this healing process is that you have to get worse before you get better…at least that’s what’s happening with me. As a result, eating — and just the thought of food — is the bane of my existence right now. Needless to say, cooking is not fun at the moment. We’re staying positive though. And one week down is One Week Down! Hooray! :/

bright flavors, textures, and colors!

What is a Rosso Frittata, you may ask? Well, rosso is Italian for “red” — at least, according to Google :)  So, my Rosso Frittata was a beautiful egg dish bursting with fantastic red veggies!

Here’s what you need:

1 red bell pepper, diced
1/2 yellow onion, diced
7 mushrooms, sliced
6-7 sun dried tomatoes, diced
12 kalamata olives, sliced
3 eggs + 3 egg whites, beaten
chives, minced

check out the beautiful, airy center!

Preheat your oven to 350.  In an oven-safe frying pan, saute your onions in 1 tsp EVOO, salt and pepper. Let them soften, and then add in your mushrooms. Let them release their moisture, and then add in your pepper. After they’ve cooked for about 4 minutes, take your pan off the heat to cool.  Stir in your sun dried tomatoes and olives. While the veg is cooling, put your eggs in a bowl with salt & pepper and beat with a fork or whisk. Once the veggies have cooled a bit, pour in your eggs, put it back on the stove over low heat, and stir it until it starts to thicken. Then, stop stirring and let it sit! Once you see that it is starting to set, take a silicone spatula and run it around the edge. Then, put it in the oven for about 15 minutes, until the middle is cooked. Garnish with minced chives! Yum!

all those nutritious veggies bursting through!

With this delicious egg “pie,” I also served amazing Thyme Home Fries! Wow. These might be my favorite potato preparation, besides my Sweet Potato Crisps. :)

crispy and pillowy home fries!

Preheat oven to 400 degrees. Take 2 russet potatoes 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 1/2 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 40-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.

yum!

This meal was so good. Easy to whip up, and even easier to eat! Well…figuratively.  There’s something so cozy and comforting about eating breakfast for dinner. But this is no diner’s “greasy spoon.” No ma’am. It is healthy, super flavorful, texturally wonderful, and aesthetically beautiful. Sometimes, on a lazy Sunday, it’s nice to put your PJs on early, cozy up, and have breakfast for dinner! :)

gorgeous mushrooms!

Until Tomorrow!

Spinach & Artichoke Dip Pasta w/ Pollock!

Tags

artichoke, brown rice, gluten free, Maker's Diet, mustard, pasta, spinach, vegan

What a beautiful Saturday in March! We’ve put a couple of bird feeders up outside on the patio, and its so fun to watch all the different birds come and eat! OK — I know I sound like a crazy bird lady right now…but when you’re stuck on a couch — sick — everyday, you begin to appreciate the little things…even birds:)

such wonderful flavor!

So tonight for dinner, I decided to try my hand at a Spinach and Artichoke Dip Pasta.  Spinach and Artichoke Dip is one of life’s most glorious foods. And it is absolutely NOT vegan. Your average S&AD contains pounds of cheese, mayo, sour cream…all combined to make a decadently delicious dip! So, needless to say, “vegan-izing” the dip would prove to be quite a difficult task.

packed with green nutrition!

Now, they do make vegan mayo and sour cream, but to be honest, I’m not a huge fan of consuming all those processed ingredients. We’re going for happy tummies here.  So, I tried to make this dish fresh, healthy, and as unprocessed as possible.

yum!

Here’s what you need:

3 big handfuls of spinach, chopped
1/2 red onion, diced
1 1/2 cups artichoke hearts, chopped
5 garlic cloves, minced
3 Tbsp white wine
1/4 cup veg stock
1/4 cup plain unsweetened almond milk
1 Tbsp Vegan Cream Cheese
1 tsp Dijon Mustard
Dash of nutmeg

Saute you onions in 1 tsp EVOO, salt and pepper.  After they soften, add in your garlic. Stir in your artichokes and let them cook for a few minutes. Deglaze with your wine. Let it reduce, and then add in your stock, almond milk and nutmeg. Let that cook for a bit, and then stir in your spinach, wilting it. Once it has wilted, stir in your cream cheese and Dijon mustard. Combine with your pasta, and re-season it with salt and pepper. I added considerably more salt at the end. Yum!

Look at that flakey Pollock!

Finally, with this yummy pasta, I served broiled pollock. This was our first time having pollock and my goodness was it fantastic! Lobsta Bakes‘ wild, ocean-caught pollock is so flavorful and delicious! It flakes so beautifully, and is a bit “meatier” than cod, but still just as tender and delicate. We will definitely be having this again! And let me just say, it is a rare and refreshing find when you come across a shop that treats you like family. It’s true. The guys and gals at Lobsta Bakes are so wonderful. They know I am sick, so they always ask my parents how I’m doing that day, or will package our fish up with a smiley face drawn on the butcher paper. Little things that elevate them from an amazing fresh fish supplier, to a genuinely wonderful shop full of friends. :) We need more businesses with the authentic character of Lobsta Bakes!

spinach and artichoke goodness!

This meal was delicious. Although it didn’t *quite* have the Spinach and Artichoke Dip gooey-stringy-molten-cheesiness that we all love; it did have outstanding flavor with fresh and healthy ingredients. You got the spinach and artichoke flavor with the slight creaminess from the cream cheese and the reduced almond milk and stock. The Dijon mustard chimed in with a little *zing,* rounding out the pasta. Truly wonderful.

Happy Saturday!

Rockin’ Roasted Vegetables with Broiled Cod!

Tags

asparagus, carrots, gluten free, Maker's Diet, radishes, roasted vegetables, sweet potato, vegan

I love a good storm. Pelting rain, riotous thunder, and a dazzling lightning show. Mind you, I like to *watch* a good storm from the safety of our home, snuggled up in a blanket. But none the less, I was delighted with a good thunderstorm right during dinner. It was like we had surround sound entertainment. And dinner tonight was wonderfully rustic, cozy, and comforting….perfect for Mother Nature’s temper tantrum outside.

yum!

So…Want to know how to make vegetables taste DELICIOUS? — Even RADISHES?? I’ll give you a hint……sloooowly heat them, allowing the veggies to release their natural sugars and caramelize. That’s right!! You roast them!!

 

I’ve roasted some veggies before, but I’ve never let them reach their full roasted glory. This takes some time…about 50 minutes to an hour. But the end product is absolutely magnificent.

Here’s what you need:

bunch of asparagus, ends trimmed
radishes
red onion, in 1 inch chunks
1 sweet potato, in 1/2 inch chunks
5 carrots, in 1/2 inch pieces
9 garlic cloves, peeled, whole
3 Tbsp pine nuts, toasted
fresh thyme, minced

beautiful asparagus!

Preheat your oven to 425. Get 2 cookie sheets, cover with tin foil, and spray with olive oil. On one sheet, put your asparagus, garlic, and onions. On the other tray, put the other root veggies. Spread in a single layer and spritz with Olive Oil. Sprinkle with salt and pepper. On the root veggies, sprinkle your thyme. Put your root veggies in the oven first — about 15 minutes before the asparagus. Cook for about 45-50 minutes, stirring and re-spritzing with Olive Oil after 20-25 minutes. Garnish with toasted pine nuts, and enjoy!

crisp, and light-as-air sweet potato chips!

Also with this amazing medley of roasted veggie goodness, I made my Sweet Potato Crisps. Oh my goodness, these little guys are addicting and SO yummy! Here’s what you do.

2 sweet potatoes — preferably in an even tube shape

Carefully slice your sweet potatoes with a mandolin into very thin slices. Place them in a single layer on an olive-oil-sprayed baking sheet. Spritz well with Olive Oil, and sprinkle with salt, pepper, and cumin! Bake in a 425 degree oven for 15 minutes, flipping half way through. Season with salt after you take them out. Get ready for your new favorite sweet potato dish!

AMAZING cod:)

Finally, with this veggie powerhouse of a meal, I served broiled cod! YUM! This is our favorite fish from Lobsta Bakes. Wild, ocean-caught, and fresh from that morning — flown in from Maine! It is flakey, buttery, and melts in your mouth! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice. Wow. Delish.

a plate full of nutrition!

This meal was super satisfying. Warm and comforting — like a “bear hug” on a plate! Like I was saying, there’s a certain magic that happens when veggies are allowed to slowly roast in a hot oven.  They release their natural sugars, which causes them to caramelize. — Who knew the humble onion could be sweet and decadent! Roasted veggies taste like an intense version of their flavor, with an underlying sweetness. So completely fantastic. And let me just say…radishes…when you roast them…become a whole different vegetable! Raw, they are spicy with a bit of a bite, but when you roast them, they become sweet, soft, and almost like candy! My dad….our resident veggie hater…loved them!! Score!

check out the beautifully caramelized onion!

And then the Sweet Potato Crisps. Wow. They require a little work, but they are seriously delectable! They are SO light and airy. They are exactly their name – crisp! Some of them have a little chew left on the inside, some are more crunchy, but all are absolutely Heavenly.

talk about a slow-food-movement:)

Finally, this meal was a feast for the eyes as well as the tummy. It was so beautiful, with the vibrant colors! Pink radishes, bright orange carrots, deep forest green asparagus, purple onions, burnt orange sweet potatoes, and snuggly-white toasted pine nuts! Mmm Mmm Good!

Have a great weekend, Happy Tummies! See you tomorrow!

GF Vegan Pad Thai w/ Mango Spring Rolls!

Tags

brown rice, carrots, chinese, cilantro, edamame, gluten free, Maker's Diet, mango, pad thai, pasta, peanut, peanut butter, radishes, spring rolls, tofu, vegan

Springtime is a time of new life. The trees and flowers are starting to bloom, the little baby animals are being born, the weather is becoming warm and beautiful. Life is in full force! And we’re hoping that with spring’s fresh start comes healing for my UC flare. I am on Day 5 of the new holistic regime. And when I say regime, I mean intense regime — with ruthless nausea for literally 3/4 of the day. But that must mean it’s working, right?

Tonight’s dinner was a 1-2 Punch! A “K-O” for team Pad Thai! No really, this was fantastic. We all licked our plates!

peanutty and spicy with a little *zing!*

The dish was both gluten-free and vegan, and 100% amazing! Truth be told, it was accidentally vegan…I meant to include the scrambled egg that traditionally is in Pad Thai…but I forgot!! I was too busy rolling my delectable Mango Spring Rolls:)

a mound of delicious, healthy vegetables!

You can find my recipe for this finger-licking dish of Thai Goodness here. A word to the wise: this meal is quite labor intensive, but SO, SO worth it! There is a lot of slicing and dicing. But just put on some Kenny G, relax, and get in the “chopping zone.” :) You will thoroughly enjoy the finished product!

peanuts and cilantro gave it just the right touch!

This meal included tofu, which — in my house — needs to be disguised if it is going to be enjoyed!

So here’s what you do.

1) Tofu needs to be drained. So I take it out of the package and slice it into 8 slabs. I then place those on a paper-towel-lined baking sheet and put a couple more towels on top and then put a big frying pan on top of them and press all the extra water out of the tofu.

2) While its pressing, I make the MARINADE!

Tofu Marinade:
2 T Tamari (GF soy sauce)
2 T water
1 tsp agave
1 tsp apple cider vinegar
1 T fresh ginger, grated
2 big cloves of garlic, minced
1/2 tsp EVOO
1 green onion, sliced

3) Then I cut each slab into tiny little cubes and put all the little cubes into a bowl with the marinade and let them sit — coated — for about 15 – 20 minutes.

4) Put all the cubes onto a baking sheet sprayed with olive oil in a single layer and pour rest of marinade over. Pop in a 400 degree oven for 30-35 minutes, turning each over half way through.

This is a definitely a labor of love for your tofu, but let me tell you, it is delicious and sooo worth it. They caramelize and almost become like candy. My dad actually loved it!

my mango spring rolls disappeared! yum!

Back to the Pad Thai. With it, I served incredible Mango Spring Rolls. These are so light and refreshing. Here’s how you make them:

1/2 cucumber — peeled, seeded and grated
3 carrots — grated
3 radishes — grated
1 mango — diced
cilantro, chopped
tofu cubes — prepared, see above
rice paper wrappers

Get a bowl of warm water. Soak your rice paper wrapper until it is pliable. Put it on a plate, and fill with 2-3 tablespoons of the shredded veggie mixture. Also include 4 mango pieces, 3 tofu cubes, and a touch a cilantro. Then, wrap it up like a burrito. The rice paper will be sticky and stay together beautifully.

Here’s the fantastic Peanut Dipping Sauce! Be warned! This is addicting stuff!!

1 T peanut butter
1 t agave
1 1/2 t apple cider vinegar
water to consistency
grated ginger

Mix all together and adjust to taste…add more cider if it’s too sweet.

beautifully caramelized tofu!

This meal was so delightful. Lets start with the Mango Rolls. The rice paper is such a wonderful, gummy, chewy texture. And they’re filled with the bright, fresh, sweet filling of the carrots, cucumber and mango. There’s also a slight freshness from the cilantro. But what really elevates these to Outstanding is the Peanut Dipping Sauce! Oh my Gosh. It is peanutty, rich, sweet, and slightly bright with the ginger; and just goes fantastically with the fresh spring rolls! It was almost like dessert!

Finally, the star of the show: the Pad Thai!! Goodness, this was just Yummy with a capital “Y.” This dish is so fun because there is just so much going on! There are so many flavors and textures! Each bite is a new adventure! First, there is just a fantastic plethora of fresh vegetables! Oh wow! And they all have such different textures! The red bell pepper and carrots are crunchy, while the mushrooms are chewy. The noodles are “slurpy” and a bit chewy, while the peas “pop” in your mouth. The edamame give it a nice bite, while the peanuts finish it with a satisfying crunch!

gluten-free AND vegan Pad Thai! yum!!!

Finally, the numerous layers of flavors give it such an intense depth and sophistication. There’s spicy, sweet, and sour all at play on your palate! The sweetness from the peppers and carrots, paired with the spicy thai chili sauce create a layer of underlying sweet heat. Then, the slight heat from the ginger, the bright *zing* of the lime, and buttery-rich peanut butter are all tied together beautifully with the fresh cilantro. Everyone thoroughly enjoyed this Thai Treat. My dad even said it was one of his favorite dishes I make! Tofu and all! My recipe includes a scrambled egg, but to make it vegan, simply omit.

Until tomorrow:)