Chinese Stir Fry! GF, MD!

Tags

ahi tuna, brown rice, carrots, chinese, cilantro, edamame, ginger, gluten free, Maker's Diet, red peppers

Happy Columbus Day! Or Happy Thanksgiving to those of you “up north!”

I hope everyone’s week is off to a great start! Today was the first day that felt like a true fall day! It was cold!

So lately, I’ve been on a roll of seeing famous people.

Two weeks ago, I saw Michael Cera, the guy from Superbad.

photo source: thecinemamen.wordpress.com

Then this past week, I walked past Cameron Diaz.

photo source: cajuntomato.com

And then TODAY, I passed Zac Young, the guy from Unique Eats, who — since we’re all foodies — I’m sure you know who I’m talking about!

photo source: zimbio.com

So yeah, I guess I’m on a roll! :D haha

Alright, so tonight, I thought I’d share a recipe that, like the Mango Salsa, is a dish that we always make for special occasions. A show-stopper of a dish. It’s “company food,” but also easy enough to make any night of the week!

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

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!

Chinese Ahi Tuna Stir Fry.

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. And also, let me say that this dish is not Vegan. However, tofu would be a great substitute for the fish – the marinade would be fabulous with it! But it IS gluten free and  Maker’s Diet friendly!

delicious!

But 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!

bursting with flavor!!

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.

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
fresh cilantro, chopped (garnish)

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)

Saute your onions in 2 tsp EVOO with salt and 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 grill 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!

mmm!

When you slice the ahi tuna, make sure to slice it against the grain. This makes it super tender and wonderful.

To serve, either mix the rice and the stir fry together, or make a bed of rice on the plate and top with a scoop of stir-fried veggies. Top this with slices of the ahi tuna.

This meal was so wonderful. First of all, it was 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!

Even though it tasted super decadent, it was actually light and healthy. Not without the flavor and flare though! Try this fantastic dinner! You won’t be disappointed!

Did you have the day off today? What did you do?

Until tomorrow!

Here’s to you, Dad!

Tags

Body Ecology Diet, brown rice, carrots, cashews, chinese, chocolate, cilantro, corn, cucumber, edamame, father's day, GF Bread, GF cookies, gluten free, Maker's Diet, mango, Meringue, mexican, pasta, peanut butter, peas, pesto, pizza, potatoes, quinoa, recipe round up, red pepper, vegan

I have a great dad. He’s my best friend.

I love how there’s a day dedicated to showering love on the man who taught you how to ride a bike and play catch:)

But that’s not all he’s taught me. Here are the top 3 things I’ve learned from my dad:

1. The value of hard work. My dad is Mr. Problem Solver — the hardest worker. He recently retired from his job he had for over 30 years. Talk about dedication! He is loyal, dependable, and a man that gives 110%. He led by servant leadership, and empowering others.

2. Perturb to learn. That’s one of his sayings. Basically, you won’t know until you try. You’ve got to advocate for yourself.

3. What a loving marriage looks like. That may sound strange…but just hear me out. My parents have been married for 38 years. Isn’t that amazing! The way he treats and respects my mother is the most beautiful example of selfless love. I have learned through their example what a healthy, happy marriage is.

I have learned countless other lessons too — about faith, integrity, friendship, discipline, football (go Packers!), priorities, giving, and Porche Boxsters:)

So Happy Father’s Day Dad! Cheers to you!

So here are some of my dad’s favorite recipes! Breakfast, Dinner, or Dessert, there’s something for everyone!

They are ALL Gluten Free and Dairy Free. The majority are Vegan. MD = Maker’s Diet, BED = Body Ecology Diet

Chocolate Chip Banana Bread (GF, MD)

Chinese Seared Ahi Tuna w/ Stir Fry (GF, MD)

Curry Apple Quinoa (GF, V, BED)

Fish Sticks – Baked! (GF, BED)

Cod w/ Mango Salsa (GF, MD)

Pesto Pizza (GF, BED)

Mexican Fiesta Salad (GF, V, BED)

Pad Thai (GF, V, MD)

Potato Gratin w/ Roasted Red Pepper Cream Sauce (GF, V, BED) – His #1 Favorite Dinner!

Cincinnati Skyline Chili! (GF, V, MD)

Cashew Custard in Cinnamon Crunch Bowls (GF, V, BED) – His #1 Favorite Dessert!

Chocolate & Peanut Meringues (GF, MD)

Peanut Butter & Chocolate French Macaroons (GF, MD)

What are some things you learned from your dad? Do you have any special plans for Father’s Day?

Until tomorrow!

PS: kitchen experiment tonight = exciting post tomorrow! i can’t wait!! :D

GF, Vegan & Body Ecology PAD THAI & CHOCOLATE!!!

Tags

almonds, asparagus, Body Ecology Diet, broccoli, buckwheat, chinese, chocolate, food allergies, ginger, gluten free, pasta, red pepper, stevia, sugar free, vegan, Wisconsin

If you’ve never experienced a Northwoods thunderstorm blowing in over the lake, you’re truly missing an awe-inspiring experience.

ominous

Today, after we got back from a gorgeous, church in the pines, a BIG storm blew in over the water. It was breathtaking — the dark clouds ominously rolled in and blanketed the sky until you couldn’t see the other side of the lake! And then, the wind started whipping through the pines, followed by just sheets of rain. House-shaking, rumbling thunder humbles you as you watch the waves crash against the dock and the shore. Powerful and mighty Nature at its finest.

It’s days like today that make you want to curl up, watch a chick flick the golf tournament with your dad, and drink hot chocolate! Well — hot chocolate was a definite no thanks to the Body Ecology Diet. However — I did do a little experiment…that turned out quite nicely! I made BODY ECOLOGY CHOCOLATE!!

GF, Vegan, Body Ecology CHOCOLATE! ((sugar-free!))

It’s not that photogenic. But it is amazing! The taste is like a SUPER dark bar — not milk chocolate AT all. But, it satisfied my chocolate craving.

I melted down 2 squares of an organic, unsweetened chocolate baking bar. I did this by microwaving it in 30 second increments and stirring in between. I then added a dropper full of pure stevia extract. I “smooshed” this mixture between 2 pieces of parchment paper, sprinkled with powdered stevia, and set it in the fridge for about 10 minutes. I only ate a tiny piece, just to see how my body reacted, and it was fine. So then, I took a plain millet cracker, and made an almond butter/chocolate sandwich — it was magnificent:)

You know what else was magnificent?

Dinner tonight.

fantastic asparagus, broccoli and red peppers!

Gluten Free, Vegan, Body Ecology Friendly, Sugar Free & Peanut-Free PAD THAI!!!

what a plate!!!

Let me first preface this by addressing my new food allergies. If you remember, I had an Igg food panel done, and it found that I was allergic to: Wheat, Egg Yolks, Tomatoes, Almonds, Cashews, Yeast, Green Peas, Coconut, Ginger, Black Walnuts, Pineapple, Green Beans, and Pinto Beans. I have been taking allergy drops for 5 weeks now, so I have started to slowly introduce these foods back into my diet. So far… I’ve done almonds and cashews. A-OK. I also recently tried egg yolks…and they gave me issues. My allergy was more severe to the yolks than to the other foods (minus black walnuts), so it doesn’t surprise me I still had a reaction. So tonight, in the Pad Thai, I added in GINGER! (I’ll still be taking the drops for months, but can slowly add foods in).

bright, fresh, and nutty sauce!

Now, back to the phenomenal PAD THAI!! Here’s what you need:

buckwheat noodles
red pepper, diced
6 stalks of asparagus, chopped into 1/2 inch pieces
1 1/2 cups of broccoli florets, steamed
3 garlic cloves, minced
1 tbsp ginger, grated
1/2 yellow onion, diced
4 green onions, chopped, divided dark and white/light green
cilantro, chopped
almonds and cashews, chopped

Sauce:
1/4 cup + 1 Tbsp veg stock — soy sauce/tamari is traditional, but not on the BED
1/4 cup + 1 Tbsp fresh lime juice
1 1/2 Tbsp raw apple cider vinegar
1 tsp EVOO
1/4 C + 1 Tbsp brazil nut / hazelnut butter (homemade) — can sub any nut butter — peanut butter is traditional
2 garlic cloves, grated
1 Tbsp fresh ginger, grated
1 tsp curry powder (usually thai curry paste — but it’s the Northwoods)
7-8 drops pure liquid stevia

1/4 -1/2 cup reserved pasta water

Prepare all your veggies and sauce. (This meal has intensive prep, but comes together quickly at the end). First, steam your broccoli, when it is tender, shock it in ice water, drain, and then set aside. Then, in a big frying pan, saute your onion in 1 tsp EVOO, salt and pepper. Once its softened, (about 5 minutes), add in your asparagus. Let it cook for about 3 minutes, and then add in your bell pepper, garlic and ginger. Allow them to cook for about 3 minutes, and then add in your broccoli. Stir until it’s warmed through, about a minute. Then add in your cooked pasta, sauce, whites/light greens of the green onions, and reserved pasta water. Stir to coat all the noodles and veggies. Garnish with cilantro, green onion tops, and chopped almonds & cashews! DIG IN & LOVE YOUR LIFE!!

want a bite?? :)

This Pasta. I was literally jumping around the kitchen at how DOGGONE FANTASTIC it was! The flavor of this dish absolutely explodes in your mouth. There was salty, sweet, spicy and sour all dancing around on your palate! The salty nut butter, the sweet stevia, spicy curry & ginger, and sour lime & apple cider vinegar! Those flavor profiles, paired stupendously with the bright, fresh cilantro and the slight bite from the green onions. And the garlic flavor provided a magnificent backdrop.

GF, Vegan, BED-Friendly & Peanut-Free PAD THAI!!!

And then the textures!! The buckwheat noodles were chewy, while the red peppers were sweet and crunchy! The broccoli was tender, while the almonds and cashews gave a serious crunch factor! All the elements were blanketed in a luxuriously rich and creamy sauce that got in all the nooks and crannies of the noodles and broccoli “tree tops.” A truly fabulous dish!

a mound of healthy, organic veggies!

And my parents?? They absolutely LOVED it — licked their plates — and raved that this was my best BED meal yet.

This just goes to show that even if your diet has CRAZY INSANE restrictions, you still can make CRAZY INSANE delicious dishes. It just takes a little creativity, a little experimentation, and a little courage:)

This recipe will be featured in Tessa the Domestic Diva’s Allergy-Free Wednesdays!

Weekend Recap!

Tags

ahi tuna, artichoke, asparagus, Body Ecology Diet, broccoli, buckwheat, chinese, cucumber, fennel, millet, pesto, red pepper, roasted vegetables, vegan

So last night was great — my sister-in-law was with me for dinner while my parents were out with friends. Girls’ Night! We had a great chat over dinner, and then watched a movie afterwards. So fun!

And best of all — she found a house, made an offer, and bought it yesterday!! We’re so excited!! Congrats A and R!!!

such crunch and bright flavor!

For dinner last night, I served my GF Vegan Cucumber-Fennel-and-Dill salad over Millet, with broiled wild, ocean-caught Flounder from Lobsta Bakes. I think we were both hungry, because we cleaned our plates!!! {{that’s buckwheat in the pictures}}

You can find my recipe here.

light, crisp and refreshing!

This was so delicious. The combination of the fresh cucumber, the sweet-licorice-y fennel, sweet red pepper, lemony dill, and bright-tangy lemon juice was SO refreshing. It seriously rocked!! And it was SO crunchy and juicy. It was light, but just exploding with flavor. Over the nutty millet — priceless. My sister-in-law loved it so much, she wanted the recipe!!

Sometimes, simplicity is genius!

The food was “prime time”, but the best part of the meal was sharing it with my sister-in-law. After all, that’s the best part of cooking — making something delicious to delight the people you love, to show them that you care.

Tonight, my parents have friends from high school staying with us, so it’ll be the 3 of us, my S-I-L, and our 2 guests! So my parents are having a nice Sunday Supper here at the house. Since we didn’t want to force them to eat from the exhaustively restrictive Body Ecology Diet, they will be having one meal — this delicious Chinese Stir Fry with Ahi Tuna , and I’ll be having a different, BED meal. Ahhh, someday *hopefully soon* this tedious BED will be put to rest.

What my parents and their friends will be indulging in---mouth...is...watering

What I can’t eat in the above picture *right now while on the Body Ecology Diet*: brown rice, peas, carrots, edamame, Tamari, ginger, agave, mushrooms, and green peppers. Someday….someday.

asparagus and gorgeously caramelized red onions

Here’s what I had:

my "Incredible Hulk" sized plate! (eyes were bigger than stomach)

This is an UNmarinated, gorgeous piece of Ahi Tuna, with nutty Buckwheat, and beautiful Roasted Vegetables. The green topping is a delicious, oil-free, Artichoke Pesto! It was delicious!

artichoke basil pesto!

I guess I’m used to cooking for 3, because by the time I plated up everything I had cooked…it was an absolute MOUNTAIN of food! I couldn’t finish it all, but that was fine with my dad — he thought it was outrageously delicious!

gorgeous roasted veggies

Here’s the recipe for the pesto:

3/4 cup artichoke hearts, dethawed
1 cup of fresh basil
1 clove of garlic
juice of 1 1/2 lemons
1-2 Tbsp toasted pine nuts
salt
water to consistency

Whirl it up in the food processor. It is great over the ahi tuna, as well as the buckwheat and veggies!

succulent and sweet garlic inside its shell!

For the Roasted Veggies, I roasted asparagus, broccoli, red onions (don’t be scared — these were the best), and garlic (in its skin) in a bit of EVOO, salt and pepper. I roasted them at 350 degrees for about 30 minutes, flipping half way through.

ruby red ahi tuna!

My meal was phenomenal. The roasted veggies had such a wonder flavor! The natural sweetness of the veggies come out and they gently caremalize. The red onions become SO sweet and delicious! My dad said they were like CANDY! And the garlic steams in its skin, so when you take it out of the shell, it is like the consistency of butter! I shared with everyone at the table, and had them spread it on their bread. They were blown away.

so many nutrients on one plate!

And the pesto was so bright and refreshing! Its tanginess paired beautifully with the nutty quinoa and the buttery ahi tuna. Great food, great company.

It was wonderful to all be together:)

Until tomorrow!

GF Vegan Spring Rolls & GF Chocolate Chewy Crispers!

Tags

avocado, brown rice, carrots, chinese, chocolate, cilantro, cucumber, dessert, eggs, GF cookie, gluten free, Maker's Diet, mango, Meringue, peanut butter, Roxy, spring rolls, tofu, vegan

Sometimes, everyone needs a good rainy day. A day where staying in your PJs is completely acceptable because it’s raining buckets outside. Where you bake cookies while you listen to the rain pelting the roof, and enjoy every minute of it. A rainy day every once in a while is good for the soul:)

Today was one of those days.

fresh and flavorful!

For dinner, I utilized pantry staples, since no one wanted to brave the weather and leave the house. So, I made a fantastic Chinese Lime Tofu over Brown Rice with fresh Mango Avocado Spring Rolls! Yum! This was such a fun meal! Fun to eat and fun to make!

GORGEOUS caramelization on the tofu!

Here’s what you need: (one serving)

1/3 block tofu — pressed and cut into triangles

Stir Fry Sauce:
2 Tbsp Tamari (low sodium GF soy sauce)
1 tsp apple cider vinegar
1/2 tsp agave
juice of 1 lime
2 garlic cloves, grated
1 green onion, sliced

First, get your rice going. It will take a full hour.

Start out by pressing your tofu.

Cut your tofu into 6 slices, and then place them on a clean kitchen-towel-lined plate, and press with a heavy pan. While they’re pressing, make your sauce. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.

sticky, chewy rice!

OK. Take a big, non-stick pan, and spray it with EVOO. Then, place your tofu triangles in a single layer in the pan, and let them form a crust — read: don’t touch them for 5-6 minutes. It was really surprising to me, that when they were searing, they were popping and sizzling! This is a good thing! While they’re searing, sprinkle them with 1 Tbsp organic sugar! Also, combine your sauce ingredients and set aside. Then, flip them, and let the other side sear for another 2 or 3 minutes. Then, add your sauce. It will bubble and can burn, so just coat the tofu and then quickly transfer to a plate. Place this on top of your rice. Garnish with green onion and cilantro. Yum!

avocado and mango goodness!

Finally, the Mango Avocado Spring Rolls!!

Here’s what you need:

Rice Paper Wrappers
1 mango, diced
1/2 avocado, diced
2 carrots, shredded
1/2 cucumber, shredded
cilantro

Dipping Sauce:
2 Tbsp Tamari
Zest and Juice of 1/2 lime
1 garlic glove, grated
1/4 tsp agave

carrots, mango, cucumber avocado and cilantro ready to be rolled!

Spring Roll Mid-Roll :)

Once you get all your veggies grated and diced, set up your rolling station. Have 1 large bowl of warm water, one large plate to roll, and another plate to set your finished rolls. Get your rice paper wet and pliable. (They are brittle and like sheets of plastic until you wet them with warm water). Then, place your pliable paper on the plate.  Fill it with the carrots, cucumber, mango, avocado and cilantro. Then roll it up like a burrito. The paper will be sticky! Yum!

SO healthy and yum-tastic!

This meal was delicious! The tofu was tangy and salty and slightly sweet. It had a fantastic texture, with a caramelized crust and pillowy center. They were chewy and slightly crunchy. Completely awesome!

cilantro and green onions tie it all together!

Finally, the spring rolls! Oh my Gosh, these were outstanding. The flavor and texture of these rolls made them irresistible. First, the flavor: there was sweetness from the mangos, freshness from the cilantro, tang and saltiness from the dipping sauce, and brightness from the carrots and cucumbers! And finally, the textures. The texture contrasts made these rolls. The veggies were crunchy, the rice paper was wonderfully chewy and sticky, the mangos were deliciously juicy, while the avocado was luxuriously creamy. They combined to form the perfect bite.

so delicious!

And you didn’t think I’d forget to share my outrageous GF cookies with you?!?

Ever since finding out about my new food allergies, I haven’t been able to enjoy my GF French Macaroons since they’re made with Almond flour, and guess who’s allergic to Almonds?! Yep…Lil Ole Me. SO! I’ve been tirelessly trying to recreate my French Macaroons without the Almond flour. It isn’t possible, until I can get my hands on Pistachio flour — so I’ve tried to create something similar, and I finally got it!

I think I’ll call them GF Chocolate Chewy Crispers.

Here’s what you need:

2 egg whites, beaten to stiff peaks
1/4 tsp Cream of Tartar
1/4 cup sugar
1 cup powdered sugar
1/4 cup cocoa powder
2 cups GF Rice Krispies

Glaze:
6 semi-sweet chocolate chips
1 heaping Tbsp peanut butter
1 1/2 tsp water
sprinkle of salt
1/4 cup powdered sugar

Preheat oven to 375. Beat egg whites in a stand mixer. When they become foamy, add your cream of tartar. When they form soft peaks, slowy add your sugar. Then beat on high for about 7 minutes, until stiff peaks form. Stop your mixer and sift in your powdered sugar and cocoa powder. Then, fold it in — about 35-40 folds. Finally, fold in your Rice Krispies.

On a parchment-paper-lined baking sheet, place about 2 Tbsp worth of batter. Then, reduce heat in the oven to 325 and bake for 5 minutes. Rotate pan, and bake 9 more minutes. Then, turn off the oven and leave them in the Off oven for 30 minutes. When you take them out of the oven, you need to eat one warm — or two:)

After they’ve cooled, drizzle with the glaze. Heat the 1st three ingredients for 10 seconds in the microwave, stir until melted. Then stir in powdered sugar until smooth. You may need to add more water to thin it out.

gorgeous texture -- crunchy outside with soft, chewy inside! YUM!

These are FANTASTIC!!!!!!! The outside has formed a meringue-like crunchy-crispy crust, and then the inside is marshmallow-y with crispy-chewy Rice Krispies mixed throughout. Sinlessly Decadent!

Annie...making herself at home:)

Roxy wanted to rule the other couch :)

Happy Saturday from myself, and the 2 girls who rule the house!

GF Vegan Orange-Glazed Tofu Stir Fry w/ Asparagus!

Tags

asparagus, brown rice, chinese, gluten free, leek, Maker's Diet, pasta, tofu, vegan

The house just got a little more exciting! My niece-dog is staying with us for the weekend while my bro and his wife are at a wedding. Annie’s a gorgeous Weimaraner with quite the spirit! So Roxy and Annie are having fun teasing each other and trying to be “top dog.” :)

so delicious!

Anyhoo, tonight for dinner, we had another exotic flavor explosion in the form of a Chinese take-out classic: Orange Glazed Tofu Stir Fry! This was super tasty!

check out that gorgeous caramelization on the tofu!

Chinese take-out is notoriously unhealthy — with skyrocketing sodium and fat, and the toxic additive MSG. Well, I took this unhealthy dish, and transformed it to be Happy Tummy Approved — gluten-free, vegan, and healthy!

sweet and zesty orange glaze!

Here’s what you need:

1 bunch of asparagus — ends trimmed and cut into 1 inch pieces
1 leek — cleaned and diced
3 garlic cloves — minced
1 block of tofu — drained, pressed and cut into triangles
green onion — sliced – for garnish
healthy splash of white wine
1 tsp cornstarch mixed with 2 Tbsp water

Sauce:
juice of 2 oranges — preferably fresh pressed
zest of 1/2 orange
5 Tbsp low sodium Tamari (GF soy sauce)
1 garlic clove – minced
3 green onions – sliced
2 Tbsp apple cider vinegar
3 Tbsp water

Start out by pressing your tofu.

Cut your tofu into 6 slices, and then place them on a clean-kitchen-towel-lined plate, and press with a heavy pan. While they’re pressing, make your sauce. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.

OK. Take a big, non-stick pan, and spray it with EVOO. Then, place your tofu triangles in a single layer in the pan, and let them form a crust — read: don’t touch them for 5-6 minutes. It was really surprising to me, that when they were searing, they were popping and sizzling! This is a good thing! While they’re searing, sprinkle them with 1 Tbsp organic sugar! Also, combine your sauce ingredients and set aside. Then, flip them, and let the other side sear for another 2 or 3 minutes.

Then add 1 tsp EVOO, your asparagus and leeks. Season with salt and pepper. Stir those around and let them cook for about 3 or 4 minutes. Then, add your garlic; give it a stir, and deglaze with the white wine. Let that evaporate for a minute, and then add your sauce. Coat all the tofu. Then stir in your cornstarch slurry. Let it thicken for about 2 minutes. Toss with your cooked pasta, and garnish with green onion!

mmm!

This meal was SO yummy! The flavor was unlike anything I’ve made before! It was sweet, it was salty, it had a little tang, and a savory garlic undertone! Fantastic! The flavor of the sweet orange was just outstanding with the lemony, earthy asparagus. The sauce luxuriously coated the noodles, making them slurpy and delicious.

sweet, tangy, and 100% delicious!

And the tofu was just fantastic! It caramelized gorgeously, and had a crunchy-chewy crust with a pillowy center. I love this preparation of tofu!

so healthy and delicious!

Overall, this meal really stood out as a decadent, exotically-flavored noodle extravaganza! It was super healthy, with low-fat, high-flavor ingredients! You got a big dose of vitamin C from the fresh orange juice, and anti-oxidants, folate, B vitamins, and fiber from the asparagus! So fresh and so scrumptious!

no MSG here!! only organic goodness!

Tomorrow’s Friday! I hope everyone has a great weekend!

Annie...sleeping after a long day playing outside!

Birthday Eggstravaganza! ::sorry couldn’t resist!::

Tags

ahi tuna, brown rice, carrots, chinese, coconut oil, dessert, edamame, GF cake, gluten free, green pepper, Maker's Diet, mushrooms, peas, vegan

The disposal is all fixed! After an early morning house call, we’re back in business and ready for a great Saturday! The boys went golfing while the others went house hunting again!

So tonight, we’re celebrating my sis-in-law’s birthday! And earlier in March, I made this delectable meal for my dad for his birthday, and  I was requested to make the same meal for her birthday tonight! Haha, we are creatures of habit!

buttery and succulent Ahi Tuna!

Dinner was my delicious Seared Ahi Tuna with Chinese Stir Fry Rice! Oh. My. Gosh. SO fantastic! The key to this amazing meal is having outstanding, organic ingredients — most importantly the fish!

Lobsta Bakes‘ wild, ocean-caught Ahi Tuna is sushi grade, and the most GORGEOUS ruby red color — a sign of an extremely fresh fish. Ahi Tuna is best eaten seared — very, very rare, and nearly raw. Just a minute or 2 per side on a screamin’ hot pan. When you just sear both sides, the middle maintains this buttery, melt-in-you-mouth consistency. Outstanding.

With it, I made my scrumptious Chinese Veggie Stir Fry Rice! It pairs so beautifully with the Ahi Tuna because the tuna itself is marinated in a fantastic, bright Asian marinade. The vegetables were so fresh and crisp with great Chinese flavors! Beautiful colors, bright flavors, and wonderful textures! The nutty rice, the salty sauce, buttery tuna, crunchy peppers and carrots, and peas that *pop* in your mouth. Truly a magnificent dining experience.

You can find my full recipe here — and I highly HIGHLY recommend this dish. It is a show stopper!

such delicious cake!

To end the meal with a birthday flare, I made again, a Gluten-Free, Dairy-Free cake with Vanilla Coconut-Oil Buttercream. HOLY COW! It was from a cake mix ::sigh:: but still phenomenal. Light, fluffy, moist, and not at all crumbly, chalky, dense, or unpleasant like a lot of GF baked good. It was Pamela’s Gluten Free Vanilla Cake Mix.

And then the frosting! Get outta town! Can you hook me up to an IV of this stuff?? (This is coming from someone who hasn’t had sugar in 6 months!) Because of my UC flare, I’ve eliminated dairy from my diet…so how do you make a butter-less buttercream? Some vegan icings use margarine, which I am against….its just a bunch of hydrogenated oils and processed chemicals. So I used…COCONUT OIL!

Coconut oil is amazing. It is solid at room temperature, and liquefies if you heat it – like for a stir fry. But there are SO MANY outstanding health benefits of coconut oil. It is anti-bacterial, anti-fungal, anti-viral, full of antioxidants, helps with digestion, nourishing for your hair, and is actually heart healthy, despite its high saturated fat content! You see, the molecule chains are much shorter than all other types of saturated fat which have long chains. Coconut oil’s molecules are processed by the liver and used as instant energy, instead of being stored in the body as fat, like butter and shortening. It’s truly an amazing ingredient that is being continually researched for its amazing health benefits.

Frosting:

1 cup coconut oil
3 cups confectioners’ sugar
1 1/2 – 2 tsp vanilla extract
1-2 Tbsp almond milk

Blend the coconut oil until smooth. Then slowly add the rest of your ingredients while you blend.  Store at room temp, and frost on a completely cooled cake. It will melt when it gets too warm.

look at that outrageous frosting!

This frosting was lick the bowl good. We couldn’t get enough! My mom even said she preferred it over regular buttercream because it had “a more wonderful consistency!” This cake was a food-bliss moment:)

The entire meal was absolutely delectable, and even MORE fantastic because my ENTIRE family was together! This was such a great, great night full of laughter, sharing stories, and joy. There is nothing sweeter than a united family — not even my cake:)

a show stopper:)

Make this dish, share it with your family, and revel in the goodness that is togetherness.  Have a Happy and Blessed Easter!

GF Vegan Chili Lime Tofu Stir Fry Pasta!

Tags

brown rice, carrots, chinese, edamame, gluten free, Maker's Diet, mushrooms, pasta, peas, Roxy, spinach, tofu, vegan

Yay! My sis-in-law has arrived! Last night was so great chatting and catching up:) Today was a full day for her, house hunting all over Cincy! From 8:15 in the morning, until about 8pm! Whew! So, it was just my dad and I for dinner tonight — a little father/daughter date:) Lucky me!

gluten free AND vegan!

So what did I make tonight? I treated us to GF Vegan Chili Lime Tofu Stir Fry Pasta! Gosh, was this ever good! My mom does NOT like spicy things — read: black pepper is too hot for her:) So, with it just being my pops and I, I was able to make a dish with a little kick. And did this do the trick!

sweet, spicy, sour and salty!

Here’s what you need:

2 carrots, chopped
1 rib of celery, sliced at a diagonal
4 mushrooms, sliced
1/4 an onion, diced
2 spring onions, sliced
1 clove of garlic, minced
1/4 cup frozen peas
1/4 cup frozen edamame
handful of spinach, chopped
tofu, drained and pressed
1 tsp EVOO
reserved pasta water

sauce:
4 Tbsp Tamari (GF soy sauce)
1 Tbsp agave
juice and zest of 1 BIG lime
1 garlic clove, grated
5 mint leaves, chopped
1/4 tsp red pepper flakes (more if you like heat)

yummy mushrooms and carrots!

Start out by pressing your tofu.

Cut your tofu into 6 slices, and then place them on a clean-kitchen-towel-lined plate, and press with a heavy pan. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.

Sweet Chili Lime Tofu Stir Fry Pasta!

OK. Take a big, non-stick pan, and spray it with EVOO. Then, place your tofu triangles in a single layer in the pan, and let them form a crust — read: don’t touch them for 5-6 minutes. It was really surprising to me, that when they were searing, they were popping and sizzling! This is a good thing! While they’re searing, sprinkle them with 1 Tbsp organic sugar! Also, combine your sauce ingredients and set aside. Then, flip them, and let the other side sear for another 2 or 3 minutes.

Then, add 1 tsp EVOO, and the onions to the pan. Season with salt and pepper, stir them around, and then add your carrots and celery. Let those cook for about 4 minutes, and then add your mushrooms. Allow those to cook down and release their moisture. Add the garlic, and then add your sauce, being sure to coat all the tofu with your sweet and spicy sauce. Stir in your peas, edamame, spinach, and toss everything with your cooked pasta. Stretch the sauce with some reserved pasta water if necessary. Garnish with chopped green onions. YUMMO!

so many outstanding flavors and colors!

This meal was so delicious! I don’t know about you, but I LOVE having an Asian Cuisine night! The flavors of Asian cooking are so bright and fresh! It is a party in your mouth! And this dish was no exception! First, there was sweet, salty, sour and spicy all dancing around in this dish. The sweet agave, salty Tamari, sour lime juice, and spicy red pepper flakes combined to create this deep, complex flavor combination!

GORGEOUS crust on the tofu!

Finally, the textures were just outstanding. The carrots were a little crunchy, the peas and edamame *pop* in your mouth. The pasta is slurpy, and then there’s the tofu! Wow, searing the tofu gave these little triangles an AMAZING crust and texture! There was this delectably chewy outside – and pillowy, yet chewy inside. There was almost a sweet, “bark-like” exterior! A dish that is a 10!

Check the Sign: A spoiled rotten Papillon lives here. :)

Goodbye from Roxy!

This recipe is featured on Foodie Fix Friday!

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:)

 

Birthday Bash!

Tags

ahi tuna, brown rice, carrots, chinese, coconut oil, dessert, edamame, GF cake, gluten free, green pepper, Maker's Diet, peas, Ulcerative Colitis, vegan

Today was a great day! My brother and sister-in-law came in town to celebrate my dad’s birthday! We had such a great day, catching up and hanging out.  There’s something almost electric in the air when *most of* the whole family is together. There’s lightness and joy in every breath. Not to be sappy, but there’s nothing quite like a united family. And I am so thankful for mine.

ahi tuna...so succulant

So I know that today is St. Patrick’s Day, and we’re supposed to be honoring our Irish heritage (50% woo woo!)….but…………we ate Chinese food tonight instead! Nothing against our potato loving ancestors, but Lobsta Bakes just had the.most.amazing sushi grade Ahi Tuna today. It was one of their fresh catches. Wild, ocean-caught, and the most beautiful ruby red color! We just couldn’t pass it up. Chinese Ahi Tuna it is! And hey…we ate potatoes yesterday! :)

mmm!

I’ve made this fantastic meal before….you can get my recipe here. I seriously recommend trying this! Everyone literally licked their plates. It was delicious!

Ahi Tuna –conceptually– can be a bit frightening…nearly raw fish?!?! But fear not, Happy Tummies!! Sushi Grade is your key here…..and that is why Lobsta Bakes is so incredible. Their fish is naturally Sushi Grade because it is so dang fresh! Ahi Tuna is best served rare –just seared– because the consistency in the ruby center melts in your mouth like butter. It is SO outrageously tasty and decadent.

The veggie rice was also amazing. The vegetables were so fresh and crisp with great Chinese flavors! Beautiful colors, bright flavors, and wonderful textures! The nutty rice, the salty sauce, buttery tuna, crunchy peppers and carrots, and peas that *pop* in your mouth. Truly a magnificent dining experience.

my half eaten piece....i was just so excited, I forgot to take a "before" picture!

Finally…no birthday is complete without a birthday cake!! Last night, I wasn’t able to partake in dessert, but tonight, I was in hog heaven! :) I made a fantastic Gluten Free Vanilla cake with Coconut Oil Buttercream. Oh boy. Somebody pinch me.

truly amazing gluten free, dairy free cake! We made a good dent!

Confession: It was a cake mix. But such a good one and I HIGHLY recommend it! It was Pamela’s GF Vanilla Cake Mix. It was not your typical dry, crumbly, dense, chalky, gummy, gluten-free disaster. Quite the opposite. It was glorious! Light, fluffy, and completely delicious!

Bengals Birthday Napkins:)

Finally, the icing….my oh my. Can you hook me up to an IV of this stuff?? (This is coming from someone who hasn’t had sugar in 6 months!) Because of my UC flare, I’ve eliminated dairy from my diet…so how do you make a butter-less buttercream? Some vegan icings use margarine, which I am against….its just a bunch of hydrogenated oils and processed chemicals. So I used…COCONUT OIL!

Coconut oil is amazing. It is solid at room temperature, and liquefies if you heat it –like for a stir fry. But there are SO MANY outstanding health benefits of coconut oil. It is anti-bacterial, anti-fungal, anti-viral, full of antioxidants, helps with digestion, nourishing for your hair, and is actually heart healthy, despite its high saturated fat content! You see, the molecule chains are much shorter than all other types of saturated fat which have long chains. Coconut oil’s molecules are processed by the liver and used as instant energy, instead of being stored in the body as fat, like butter and shortening. It’s truly an amazing ingredient that is being continually researched for its amazing health benefits.

outrageous coconut oil "buttercream" frosting!

Frosting:

1 cup coconut oil
3 cups confectioners’ sugar
1 1/2 – 2 tsp vanilla extract
1-2 Tbsp almond milk

Blend the coconut oil until smooth. Then slowly add the rest of your ingredients while you blend.  Store at room temp, and frost on a completely cooled cake. It will melt when it gets too warm.

This frosting was lick the bowl good. We couldn’t get enough! My mom even said she preferred it over regular buttercream because it had “a more wonderful consistency!” This cake was a food-bliss moment:)

Finally, as I mentioned yesterday, I had a 3 1/3 hour doctor appointment for my UC. I am so tired of being sick, and I think we’ve finally found a natural therapy that is going to work! Right now, I’m still taking Asacol, but “stepping up” treatment in the drug world would be either a dirty steroid, an immune system modulator (which basically suppresses your immune system to the point of almost non-existance), or Remicade, which I don’t even really know what it does, but it involved and IV 4 times a week, and seriously messes up your immune system, health and wellbeing. Not to mention, is 15 Grand a month. So we decided to try a naturopath. We are very hopeful. UC is an autoimmune disease, and so my immune system attacks itself. This naturopath is going to calm it down, and rebuild it. Sounds good. But it comes as a full-time job………check out my pills….4 times a day.

new pill regimen...4x a day. And yes, that's my bag from NYC...I haven't unpacked yet

Wish me luck.