Pumpkin Bread!! Gluten & Dairy Free, BED, SCD!

Tags

almonds, breakfast, carrots, eggs, GF Bread, GF dessert, gluten free, grain free, pumpkin, SCD, Specific Carbohydrate Diet, stevia, vegan

It’s almost 2013! How exciting!

cooking up a storm on Christmas!

As promised, tonight I’m sending you a brand-spankin’ new recipe….PUMPKIN BREAD!!

mmm mmm mmm!

OK…truth time…it’s not really made with pumpkin….but it tastes EXACTLY like pumpkin. In fact, I fooled everyone in my family, and only told them after they demolished the entire loaf! What is it made with? Give you one guess…and if you know me, you probably already know…it’s why I’m turning orange…literally…..CARROTS!!

wait a second…there are carrots in there?!

Yep, it’s made with carrots! And no one can tell the difference!

saved you a slice!

And it’s Gluten and Dairy free, Body Ecology Diet and Specific Carb Diet friendly! And it also has a Vegan Option!

the almond flour keeps it from sticking to the sides!

Here’s what you need:

2 1/2 cups carrots, diced and steamed
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)

This could not be simpler. Preheat oven to 350 degrees. Prepare your small loaf pan (4″x 8″) by spraying with olive oil and then coating it with almond flour.

First, steam your carrots until tender-about 7 minutes. Take them out, and let cool for about 3 minutes. Then, place them in your food processor along with your cashews, spices, sweetener, and vanilla. Process until smooth, scraping down the sides several times. Then, add in your egg whites or flax/chia eggs. Process for a few seconds. Then, add in your almond flour and process until combined. Pour into your loaf pan, and bake for 45-50 minutes, until a toothpick comes out clean.

finally….SCD BREAD!!!

This. Bread. Oh my gosh where to begin!! It was SO INCREDIBLE! Every Christmas, my mom always makes her famous pumpkin bread, which I can no longer eat. So I was determined to have some Happy Tummy Approved pumpkin bread to enjoy too! And let me tell you, this. was. it!

gluten and grain free!

Everyone in my family gobbled it up! They LOVED it! The texture was moist and amazing. Not crumbly or cakey at all, like many gluten free baked goods. And it was wonderfully sweet – not extremely sweet, but juuuust right:)

get in my belly!

The flavor was so warm and cozy, with the comforting cinnamon and the slightly spicy nutmeg and cloves. It tasted like the holidays.

I’m not going to lie, I had 2 1/2 pieces. It was THAT good. :) And the best part — you feel AMAZING after you eat it — there isn’t any sugar or butter or flour to make you feel sluggish and icky. Plus, it’ll get your picky eaters to eat a serving of carrots and not even know! Everyone had a good laugh when they found out my “secret ingredient!”

check out the beautiful stocking my mom needle-pointed! She’s amazing!

Plus, the almond flour provides a nutritional boost with lots of protein!

This is definitely becoming a new tradition for the holidays….and throughout the year!

What are some of your traditions during the holidays?

See ya tomorrow!

Zucchini Bread Pancakes! GF, BED, SCD!

Tags

almonds, Body Ecology Diet, breakfast, cashews, gluten free, grain free, pancakes, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan, zucchini

Apparently, I’m on a breakfast kick lately! Haha. Oh well, breakfast is probably my favorite meal of the day :) Although, I ate these for dinner!

Zucchini Bread Pancakes!

This is just going to be a quick post because I’ve got a ton to do tonight, and it’s already 7pm! Eek!

mmm!

SO without further ado, I’d like to introduce you to the newest addition to my pancake collection:) Zucchini Bread Pancakes!

amazing cashew almond cream!

Chewy, and wonderfully sweet pancakes that are sneaky healthy! Just my style:)

what a plate!

I topped them with an AMAZING cashew-almond cream. So. Good!

so delish!

And they’re Gluten Free, Body Ecology Diet and Specific Carb Diet Friendly with a Vegan Option!

yummo!

Here’s what you need:

1/2 cup almond flour
1 zucchini, grated
1 1/2 tsp cinnamon
2 “droppers-full” of pure liquid stevia (SCD use 2 tsp honey)
1/2 tsp pure vanilla extract
pinch of salt
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup organic raisins (BED omit)

Cream Sauce:
1/8 cup almonds
1/4 cup cashews
1/4 cup water
2 droppers-full of pure liquid stevia (SCD use 1 tsp honey)

After you grate your zucchini, put it in a clean kitchen towel and squeeze out as much liquid as you can. Combine all your pancake ingredients in a bowl. Stir well to combine.

Heat a large olive-oil-sprayed pan or skillet until it is screamin’ hot. Place 1/4 cup of the batter on the skillet and cook for about 4-5 minutes per side. It will make 5 pancakes.

To make your cashew-almond cream, combine you ingredients in the food processor, and process for about 2 minutes, scraping down the sides several times.

zucchini never tasted so good!

To serve, top your pancakes with a generous mound of the cashew cream!

wow oh wow!

These pancakes were marvelous! I loved how the cinnamon really came through! It was warm, and sweet, and with that outrageous cream sauce — can you say faaaaabulous?! :)

Even though they were made with zucchini, they weren’t “vegetable-y” at all! The raisins provided a wonderfully sweet “pop” of flavor. It was like a nice little surprise!

I think the cream sauce stole the show though. I could see dipping strawberries in it, or even freezing it and making an ice cream-like treat! mmm!

If zucchini’s not your thing, try either my Carrot Cake Pancakes

or my Nectarine Pancakes with Blackberry Sauce!

What’s your favorite type of pancake?

Until tomorrow!

PS: Sorry this was late – the Internet was down last night in my building! :)

Spicy Veggie Frittata for One! GF, BED, SCD!

Tags

breakfast, broccoli, eggs, gluten free, grain free, New York City, red peppers, SCD, Specific Carbohydrate Diet, spinach, tomatoes

Big day here today…you know why?

It’s Postcard Day!!

That means that I’m sending out picture postcards letting agents and casting directors know that I’m back in town and ready. to. work!

So that means I had to have a good breakfast. Something that will help me push through the morning with particular gusto!

yum to the max!

Enter: a Spicy Veggie Frittata for One!

so flavorful!

(I’m sorry to all my vegan friends, but there’s no vegan substitute for this…)

amazing broccoli!

To clarify, I’m an egg-eating vegan.

Usually breakfast is one of these….but to be honest, I just haven’t had the energy to clean the juicer lately. #lazy

So anywho, this frittata is SO delightful – and it keeps you full for hours! And SO healthy too — just be sure to use pastured, farm fresh eggs from “happy chickens.”

what a plate!

Here’s what you need:

3 egg whites (or 2 whole eggs) cracked in a separate bowl
1/3 red pepper, diced
1/4 onion, diced
1 cup broccoli, broken into florets
1 cup spinach, chopped
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
pinch of cayenne (if you like it spicy) *optional
salt and pepper
6 cherry tomatoes, sliced (garnish)

Spray a small omelet pan, with olive oil, and then saute your onions in 1 tsp EVOO, salt, pepper, and your spices. Let them soften for about 3 minutes. Then, add you broccoli, stir it around, and then put a lid on it to allow the broccoli to steam for about 4 minutes. Then, add in your red pepper and spinach. Let them cook for about 3 minutes.

Take your pan off the heat and stir in your eggs so that they coat all the veggies. Put it back on the heat and do not touch it, and let it cook, with the lid on for about 3-4 minutes. Run a spatula all around the sides to loosen it. Then, slide your frittata onto a plate (the top will not be completely set yet). Spray the pan with olive-oil spray. Then, place your pan upside-down on top of the plate and carefully flip it out into the pan again. Let the bottom side cook for about 3 more minutes. Slide it onto the plate, garnish with tomatoes and enjoy!

such a delicious meal!

This is a dy.na.mite breakfast, or even dinner! All of the veggies are crunchy and warm – so perfect. And SO colorful!!

Gluten Free, Body Ecology Diet and Specific Carb Diet Friendly!

And the flavor is outrageous! I love the combo of chili powder and cumin together – it’s a warm-spiciness that just satisfies the soul! And it makes the house smell amazing!

so vegg-i-ful! :)

The addition of the broccoli really fills you up too! Not only are you getting fiber, calcium, Vitamin C, folate, and iron, but you’re adding bulk to plow you through until lunch!

the tomatoes are the perfect addition!

And the fresh, juicy tomatoes add a nice *pop* to each bite!

What a great way to start the morning!

What’s you favorite way to “celebrate” breakfast? :)

Until tomorrow!

Nectarine Pancakes w/ Blackberry Syrup! GF, SF, V, SCD!

Tags

almonds, award, breakfast, eggs, gluten free, grain free, pancakes, SCD, Specific Carbohydrate Diet, vegan

Can you believe that I’m writing this from a sport’s bar in Wisconsin!? I know, crazy, right? My Macbook and I stick out like a sore thumb up here in the Northwoods — Musky Capital of the World, I might add. Population 676. Yep, a far cry from NYC.

Nectarine Pancakes!!

We’re here for the Olympics. Since our TV still isn’t up and running after the fire, we’ve had to watch from the various Snow-Mobile bars that are dotted throughout the Northwoods. Not a bad life:)

what a plate!

You know what else makes for not a bad life? These:

Gluten Free, Dairy Free, SCD!

Yep, they were pretty darn awesome.

check out that fluffy texture with the sweet, caramelized nectarines!

What are they? They’re GF Nectarine Pancakes with Blackberry “Syrup!”

what a dinner!

Gluten/Grain/Dairy/Sugar Free and Specific Carb Diet friendly w/ a Vegan Option. Not a bad life:)

nom nom nom

And they were my dinner. Every last magnificent bite.

yes! Grain and Gluten Free!

Here’s what you need: (serves 1-2)

1 nectarine, chopped
1/2 cup almond flour
2 egg whites, whipped (Vegan option: 2 flax/chia eggs)
pinch of salt
1/8 tsp cinnamon
1 tsp honey (or 2 dropper-fulls of pure liquid stevia)

1/2 – 3/4 cup blackberries, pureed

Whip your egg whites until you get medium peaks. Or, if Vegan, make your flax/chia concoction. Fold in your almond flour, salt, cinnamon, and sweetener. Finally, fold in your chopped nectarine.

On a screamin’ hot pan or griddle, add 1 tsp EVOO and scoop 1/4 cup of the batter onto the pan. Cook for about 3-4 minutes a side, until golden brown around the edges. It should make roughly 5 pancakes.

Meanwhile, puree your blackberries either with a stick blender, food processor, or simply with a fork and elbow grease:)

This meal was simply phenomenal!! Oh my gosh, these pancakes hit the spot — no no — they KO’d the spot — obliterated the spot!……hello, violence much?

Needless to say, they were good.

fabulous texture!

The texture was so light and airy from the whipped egg whites, yet still chewy and wonderfully moist.

a stack of golden goodness!

And the flavor. Ooohhhh the flavor. There’s nothing like a perfectly ripe nectarine. Nothing. Maybe Olympic gold, but it would be a close second. The succulently sweet and juicy nectarine with the nutty almond flour was just kissed by the sweet – almost effervescent blackberries!

amazing Blackberry Sauce!

And the nectarines caramelized on the hot pan, really deepening their natural sweetness.  A meal fit for a queen:)

want a bite?!

And isn’t there something truly magical about breakfast for dinner? It’s luxurious — like having a dinner this delicious is in some way cheating. — But it isn’t — It’s bliss. Healthy, yummy, nectarine-filled bliss:)

And for my BED-er’s, no worries: there are yummy pancakes in your future too:) Try my BED-friendly Carrot Cake Pancakes! (Just omit the strawberry drizzle!)

BED Friendly! Carrot Cake Pancakes! (GF, SCD, & V too!)

And finally, I’d like to give a huge thank you to Christina over at Christina Designs Art for nominating me for the Versatile Blogger Award! Christina is an amazing artist and her blog is her online portfolio of her handmade art, Etsy items, and just crafty, fun stuff!

And I’d like to give another big thank you to Leanne over at Eat and Get Moving for nominating me for the Liebster Blog Award! Leanne is a passionate nutritionist that loves to blog about healthy lifestyle choices like eating healthy, delicious meals and working out!

So a big big thank you to both of you beautiful ladies. I feel so honored to have been passed these awards:) The rules for both awards are: Tell several facts about yourself and pass it along to deserving bloggers!

So here are my fun facts:

1) I have crazy, curly hair. I’ve been straightening while in my UC flare, (it’s easier to take care of that way), but it has a mind of its own! I think it reflects my personality:)

2) My favorite place to shop is Anthropologie. I want to work there just for the discount:) haha

3) I play guitar. Not well, but I try:) I sing too – so you can catch me playing Taylor Swift. I one day hope to play at open mic nights in NYC – There. I said it. It’s out there:)

4) I graduated from the Lee Strasberg Theater and Film Institute. It was an amazing experience and I am so thankful for my time there. And yes, that means that I’m trying to be a working actor — as soon as I get my health back. :P

5) I have two awesome older brothers that I look up to a lot. They both married incredible women who I’m so glad are my sisters:)

6) I was the president of my sorority in college.

7) Gluten-ous Food I miss the most since going GF: hmmm…. a toss up: either funnel cakes (even though I have only had maaaaybe 3 in my lifetime – just the fact that I can’t makes me want them:) ) and crusty Italian bread with olive oil and salt – like from Morandi in NYC — which is close to my apartment.

And now, I’d like to nominate…

Versatile Blogger: Alex over at Spoonful of Sugarfree!

Liebster Blog: Tessa over at Tessa the Domestic Diva!

Congratulations Ladies! And don’t feel any pressure to participate, either:) It’s just fun!

OK there you have it!

Have a great weekend! See ya tomorrow!

This recipe is featured on Foodie Friends Fri and Sugar Free Sun! and Made From Scratch Mon, Melt in your Mouth Mon, My Meatless Mon, & Mon Mania! Tasteful Tues, Slightly Indulgent Tues, Food Forager, and Tues at the Table! and Allergy Free Wed! and Whole Foods Wed!

PB&J GF Pancakes w/ Veggie Frittata Bites!

Tags

asparagus, breakfast, eggs, frittatas, gluten free, Maker's Diet, mushrooms, pancakes, peanut butter, spinach

What do you call Brunch for Dinner? — BRINNER!

EEE yuck yuck yuck … what can I say, I’m guilty of corny humor.

such gorgeous green veggies….yay Spring!

But seriously, can you blame me? I mean, I’m kinda on an excitement buzz from the SUPER dinner tonight. Peanut Butter and Jelly Pancakes with Veggie Frittata Bites!

homemade strawberry sauce made these fluffy GF pancakes amazing!

Yes — you heard that correctly — Peanut Butter and *Homemade* Jelly Pancakes with Veggie Egg White Frittatas!

salty, sweet, and utterly delicious!

It was so. good.

Lick the plate — bask in the deliciousness — fun to eat — good.

swirly peanut butter and homemade strawberry sauce!

Lets start with the GF Pancakes.

Here’s what you need:

1 1/3 cup Bob’s Red Mill GF Flour Mix
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Baking Powder
1/2 tsp Vanilla
1 Tbsp Vegetable Oil (can use 2)
1 Tbsp Agave
3/4 cup warm water
2 egg whites, beaten to stiff peaks

Combine the dry ingredients in one bowl and wet ingredients in another (minus the egg whites). Mix the wet into the dry, and stir just to combine. Then, gently fold in the beaten egg whites. Ladle about 1/4 cup of the batter onto a hot, olive-oil-sprayed, non-stick frying pan or griddle. Flip after about 1 minute, when the edges begin to brown a bit and bubbles form on top. Keep them warm on a plate under tin foil. Serves 3.

so spongy and light!

Next, the Veggie Egg White Frittatas.

This serves one — as my parents wanted cheesy scramblers:) And, they aren’t allergic to egg yolks like me!

Here’s what you need:

2 egg whites
salt and pepper
3 button mushrooms, diced
2 green onions, sliced
2 asparagus stalks, sliced
big handful of spinach, chopped

Preheat oven to 350. Combine your egg whites and veggies in a bowl and stir to coat. Spray a muffin tin with olive-oil. Spoon the mixture into 3 cups. Bake for about 25-30 minutes, until cooked through. Run a knife around the edge to help them out. YUM!

egg whites made these so light and fluffy!

Peanut butter sauce:

about 1/4 cup Peanut Butter
4 drops of Agave
about 3 Tbsp water

Combine and microwave for about 15-20 seconds. Stir. If it seems too thick, repeat, adding more water. It will be slightly thicker than “drizzly.”

Homemade Strawberry Sauce

8 strawberries, sliced
2 tsp organic sugar

Macerate the strawberries by sprinkling the sugar over them. Mix to coat. Let that sit for about 30 minutes. Then, with an immersion blender (aka stick blender), blend until you get a smooth and delicious strawberry sauce.

light and airy texture!

This meal was absolutely delightful! I mean, where to start?! The pancakes were amazing, the frittatas were outstanding — I don’t know which to talk about first!

Savory first:)

The veggie frittatas were awesome. Even though there weren’t yolks, you didn’t miss them with all the delicious veggies! Since it was only made with egg whites, they puffed up in the oven! The texture was just wonderful — they were so spongy and chewy…the veggies were slightly crunchy. The mushrooms were chewy and deliciously earthy. They were perfect with the slight bite of the green onion. Yum.

And then the pancakes……

Magnificent, Gluten Free Pancakes with an out-of-this-world Peanut Butter and Jelly flare!

Lets first talk texture. GF bakery is notoriously bad — chalky, dense, cakey, crumbly, sandy. But these were outrageously fantastic. They were light and fluffy. Airy and chewy. It was hard to believe they were gluten free! The whipped egg whites gave these such a lightness! So good.

And then to top it off….the PB and J deliciousness! The combination of the rich and creamy peanut butter with the bright and sweet strawberry sauce was incredible! It brought back memories of childhood school lunches, with my daily PB and Strawberry Jelly sandwich! My mom was a little skeptical about the combination with pancakes, but after one bite, she was a believer! The salty-sweet with the light and fluffy pancake was delicious.

YUMMMMM!

I also served it with pure maple syrup for a different option, but I really enjoyed the strawberry puree as my topping — it was a natural source of sugar. (I know pure maple syrup is also natural, but I like fruit sugar!) Plus, it was a shot of fruit! It’s hard to say that it was a “serving” of fruit…but perhaps *half* a serving! It was just outrageous. Completely yummy.

No matter what time it is, brunch is ALWAYS good.

Take a delicious trip down memory lane, and enjoy my PB&J pancakes with Veggie Frittatas!

This recipe is featured on the GF Homemaker!

Happy Easter!

Tags

breakfast, cheeze, eggs, GF muffins, gluten free, Maker's Diet, mango, mushrooms, red pepper, stratta, vegan

Happy Easter Everyone! Jesus is Risen! Today, the culmination of our Christian faith has been fulfilled. Jesus conquered death and the tomb is empty! All for His intensely powerful love for us!

yum!

So today, after Mass, we had our Easter Brunch! It was filled with a delectable spread — both vegan, and meat friendly!

The Hubba-Hubba non-vegan stratta complete with bacon and LOTS of cheese!

For the non-vegans, there was an amazingly delicious stratta, which was my sis-in-law’s famous recipe. Some of the ingredients are: a stick of butter, cream of mushroom soup, a bag of cheddar cheese, and bacon! Yum! So decadent! There was also a Honey Baked Ham, and bacon.

look at that GF, Dairy-Free deliciousness

For the G-Free-ers, there was another stratta, which was healthy — made with GF bread, eggs, a little vegan cheese, and LOTS of fresh veggies! YUM!

melty cheeze, chewy mushrooms, and crunchy peppers!

Here’s what you need:

5 pieces of GF bread
4 whole eggs + 4 egg whites
splash of plain, unsweetened almond milk
1/2 onion, diced
1/2 can on green chilis
red pepper, diced
mushrooms, sliced
vegan Monterey Jack cheese

Saute your onion and green chilis in 1 tsp EVOO with salt and pepper. Spray a casserole dish with EVOO and tear your bread into pieces into the dish. Press them down a bit. Then, combine your eggs and milk in a bowl and whisk together. Stir in your cheese and all veggies. Pour over your bread. Cover with tin foil and refrigerate overnight.  Then, in the morning, sprinkle the top with a little more vegan cheese and a drizzle of almond milk, and bake for an hour at 350 degrees. YUM!

a plate full of goodness!

This stratta was so amazing because the bread had soaked up all the delicious egginess overnight, and the flavors all married together. The green chillies gave it a little flare, and the jack cheese definitely kicked it up a knotch. It was like a decadent, savory bread pudding! So decadently delicious, yet surprisingly healthy — made with half egg whites and veggies!

yum yum GF muffins! So incredibly moist and tender!

There were also delicious GF muffins. These were from a box mix ::sigh:: but so outstanding. GF baked goods are notoriously cakey, dense, crumbly, and chalky. But these! Wow! They were moist and delicious! Light and fluffy!

so moist and light! No one could believe they were Gluten Free!

My entire family was blown away by these muffins! The mix I used was Meredith’s Marvelous Muffins! It’s basically a blank canvas that you can turn into banana nut muffins, blueberry, carrot cake, zucchini muffins, anything really! So I made cinnamon raisin. I added about 3/4 cup raisins and 3/4 tsp cinnamon! And instead of using butter, I used canola oil (dairy-free). They were so good!

the fruit salad to end all fruit salads!

We also had a GORGEOUS fruit salad, with fresh berries, pears, green apples and honey crisp apples, mango, cantaloupe and bananas. Succulent! The apples were sweet and tart and incredibly crunchy! The mango was a little tart but sweet, the banana was creamy and rich, the blue berries and strawberries were so fresh and the pears were spicy and sweet while the canteloupe was sweet and refreshing. MMM!

look at that AMAZING fruit salad!

I made way too much, because my eyes are bigger than my stomach when it comes to fruit — but that’s ok, because we’ll have fresh snack access for the next few days :)

fresh pressed organic orange juice!

And we washed it all down with fresh-pressed, organic orange juice from our juicer! We juiced organic oranges with 1 lime and 1 green apple. It was mouth-watering fantastic! This was a spread fit for a king!

gorgeous stratta with fresh veggies and an OUTSTANDING gluten-free muffin!

This weekend has been so wonderful. It has been so great having the family all together. I haven’t laughed this hard in a long time! Everyone let loose and had a great time. We will cherish these memories forever. The delicious food was just icing on the cake of a fantastic weekend:)

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!

Gluten Free Crepes w/ Broiled Tile Fish!

Tags

almond, breakfast, chocolate, dessert, eggs, gluten free, Maker's Diet, mushrooms, mustard, pancakes, spinach

As I sit here and write this, I am being entertained by a fantastic lightning show outside.  Flashes of light followed by fierce cracks of thunder. No rain though…just the dramatic fury of the sky. I love a night like this…so beautiful. And something so cozy about watching Mother Nature’s pyrotechnics from the comfort of your couch in your PJs :)

yum!

While we’re on the topic of comfort, I made a delicious “comfort meal” tonight. I served Gluten Free Mushroom & Spinach Crepes with Broiled Tile Fish. Gluten Free crepes sound scary. Even my mother admitted that she was worried that these would have that “gluten-free” stigma — being gummy, chalky, crumbly, just-ok-but-not-great.  Well, these were outstanding…no hint of “gluten-free-ness.” In fact, at the end of the meal, my mom said they were *dang* good. ;)

mmmmmm!!

Here’s the batter: ***you’ll want to make this 2+ hours before dinner

1/3 cup cornstarch
1/3 cup potato starch flour
1/3 cup sorghum flour
1/2 tsp salt
1 cup almond milk (plain, unsweetened)
1/4 cup water
1 egg
1 tsp EVOO

Whisk the dry ingredients together in a small mixing bowl. In a separate bowl, combine the remaining ingredients, and whisk together. Then, pour the wet into the dry and whisk for about 30 seconds, until combined. Then refrigerate for at least 2 hours.

Here’s the trick with these crepes, and getting them to turn out beautifully. First, use a nonstick pan. You’ll want your pan to be super, super hot. Then, when you get your batter in the pan, wait to flip it until it has *completely* cooked on the other side. There should be almost a stiff crispness when you flip it. We’re all accustomed to pancakes…so when your instinct tells you to flip…resist it! :) Wait at least another 30 seconds.

gluten-free and spectacular!

How to make the crepes:

Pour 1/4 cup into the screamin’ hot pan and tilt it and swirl it so that it coats the entire thing.  When you flip it…use a silicone spatula to go around the edges, and then *carefully* flip it using both your hands! Keep them warm, stacked, underneath a tea towel.

Next: the my zesty spinach and mushroom filling!

1 big box of organic spinach, chopped
7 baby bellas, sliced
1/2 onion, diced
3 garlic cloves, minced
1 1/2 tsp dijon mustard, mixed with 3 Tbsp water
1/4 cup white wine
1/4 cup veg stock

Saute your onions and garlic in 1 tsp EVOO with salt and pepper.  When they are tender, after about 5 minutes, add in your mushrooms and let them release their moisture and cook down.  Once the mushrooms have shrunk, add your wine and let it reduce. Finally, add in your spinach, mustard sauce, and veg stock. Stir, and then “lid it” so the spinach wilts. Once it’s wilted, you’re ready to go!!

zesty spinach and mushrooms!

Finally, the fish. Oh my Gosh. Tile fish is one of those “rarely-heard-of” fish that is truly outstanding. Lobsta Bakes‘ wild, ocean-caught Tile fish has such amazing flavor and texture. It is delicate, flakey, moist, and delicious. I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh chopped dill. One word: wow.

outrageous tile fish!

This meal was just outrageous. The crepes were crispy, yet chewy and packed with zesty flavor! The spinach and mushrooms delivered a little *zing* from the dijon mustard, but then were rounded out by the wonderful earthiness of the mushrooms. Complimented so nicely by the fresh, delicate tile fish.

a little somethin' sweet:)

And finally, I couldn’t do crepes without a sweet treat too:) You’ll have a few extra crepes from the batter, and I filled them with 2 Tbsp mini chocolate chips (non-dairy) and 2 tsp almond butter. Pop it in the microwave for 15 seconds, sprinkle it with powdered sugar, and devour! Some other fillings could be, peanut butter and banana, peanut butter and honey, pb&j :), cream cheese and strawberry jelly, nutella and strawberries…the possibilities are truly endless!!

Let it rain!! :)

Dessert First! GF Banana Bread & GF Falafel Burgers!

Tags

almond, bananas, breakfast, burger, chickpea, chocolate, cilantro, cucumber, dessert, eggs, GF Bread, gluten free, Maker's Diet, peanut, peanut butter, red pepper, tomatoes, vegan

Happy Thursday, happy tummies! This week is just scooting right along, and tomorrow is already Friday! Wow!

mm mm good!

So today, the glorious smell of banana bread wafted through our house all day! It was so wonderful…like being inside a Yankee Candle:) And what was even more wonderful? Eating the GF banana bread!

even better as a dessert:)

I’ve made GF banana bread before, which was pretty doggone amazing. You can check out my Peanut Butter Chocolate Chip Banana Bread here. Yes…both peanut butter AND chocolate in banana bread. It was beyond decadent, and so good you couldn’t help but giggle. But this banana bread, I decided to make a little more traditionally — plus it has farm fresh eggs in it!

I’ve read enough banana bread recipes that I patched together my own GF version. So here we go!

1 cup GF AP flour
1/2 cup almond flour
1 tsp Xanthan Gum
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp cinnamon
3 ripe bananas
2 tsp vanilla extract
1 Tbsp EVOO
2 Tbsp unsweetened vanilla almond milk
1 whole egg + 1 egg white
1/2 cup organic sugar
1/8 cup maple sugar
1/4-1/2 cup mini chocolate chips

Preheat the oven to 350. Combine all dry ingredients, and the chocolate chips, in a bowl and whisk to combine. In a separate bowl, with a hand mixer, blend the bananas, vanilla, EVOO, milk, eggs, and sugars. You don’t want any lumps in the banana puree. Then, in 2 batches, add the dry to the wet, and stir to combine. Don’t over mix! Then pour batter into an olive-oil-sprayed bread pan and bake for 40 minutes, when a toothpick comes out clean. Enjoy!

moist, delicious & gluten free!

So that was our dessert first! Next, dinner! I really, really am missing all my friends in NYC, so I decided to have a NYC-inspired meal! I remember having my 1st falafel with my friend T, on the Upper West Side, near Columbia. Falafel is King in NYC, with food trucks all over Manhattan serving up these delectable, deep-fried chickpea balls. Well, needless to say, I baked mine, and made them super yummy and tummy friendly!

yummy falafel burger!

1 can garbanzo beans (chickpeas), drained and rinsed
3 garlic cloves
1/2 red onion
big handful cilantro
~1 Tbsp fresh parsley (or more if you love parsley, I don’t)
juice of 1 1/2 lemons
1 tsp EVOO
1 tsp cumin
big pinch of salt & pepper
2 Tbsp oat flour
1 egg

Put all those into a food processor and combine. Then, on an olive-oil-sprayed baking sheet, divide the “batter” into 4 patties. (Don’t try to shape them with your hands, it won’t work…I used a 1/3 cup measuring cup.) Place in a 350 degree oven for 20 minutes, flipping half way through.  I finished them off on a frying pan (sprayed with olive oil), and they got a nice crust on them, but 3 of 4 broke when I went to flip. Try this at your own risk! :)

yummmm!

While your patties are baking, make your tahini sauce. Tahini is a middle eastern condiment, that is made of ground up sesame seeds. It’s sesame seed paste, but more “liquidy.” This sauce is AMAZING on the falafel, not so much on its own. Something fabulous happens to it when you pair it with the chickpeas. Trust me.

1 Tbsp Tahini
1 small grated garlic clove
1/2 tsp grated onion
1/2 tsp minced parsley
juice of 1 lemon
water to thin out…about 2 Tbsp
salt

Stir those all together. It won’t taste great on its own, but slathered on the burger, it is spectacular. I promise! PS, this doesn’t make very much– enough for 3-4.

bright and refreshing with the dill & cucumber!

With this burger, I served a fantastic, cool cucumber salad. This salad is actually meant to go in the burger when you eat it! You see, falafel is traditionally served in a pita, so the salad can nestle right inside the pocket. But, since my falafel was in burger form, I served the salad on the side.

1/2 cucumber, peeled and seeded
red pepper, diced
2 Tbsp red onion, minced
handful of cherry tomatoes, halved
juice of 1/2 lemon
salt & pepper
1 1/2 Tbsp fresh dill, chopped

Combine, chill, and enjoy!

fresh & crunchy salad!

I really enjoyed this meal. My dad liked it, but wanted more “meat.” But for my tastes, it was delicious. It had a fresh, middle eastern flare with the cilantro and the parsley. I love the combination of the nutty tahini sauce with the bright, creamy burger, and the cool, refreshing tomatoes and cucumber. Finally, there were great textures going on here. The temperature differences between the burger and the salad, and then the bright, crunchiness of the salad was just superb.

unbelievably fantastic! and low fat!

Back to dessert — there’s something so satisfying about banana bread. It’s “homey,” rich, moist, and in this case, chocolatey! What’s not to love?! And this recipe is low in fat and rich in flavor! Guilt-free!

Until tomorrow!

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!