Millet Madness! GF Vegan Asparagus Millet Pilaf!

Tags

asparagus, Body Ecology Diet, eggs, frittatas, kale, millet, mushrooms, vegan

Day two of the Body Ecology Diet — a recap: no sugar, fruit (except for lemon), grains, milk or cheese (because of the milk sugar, lactose), beans (including peanuts), soy, caffeine, alcohol, sugary vegetables (like carrots and beets) or starchy vegetables (like potatoes). Oh yeah — and no mushrooms, except shiitake.

So far, so good — I even made GF meringues made with puffed millet and stevia last night! (I need a daily sweet treat!)

yummy millet pilaf -- just like couscous -- but GF!

And tonight was another terrific dinner. This time with a different permitted grain on the BED. The four allowed grains are amaranth, buckwheat, millet, and quinoa. Tonight I made millet! And it was great!! I made an asparagus and shiitake mushroom pilaf with egg white frittatas.

gluten-free AND vegan!

Lets start with the Veggie Egg White Frittatas.

delicate little 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!

so spongy! and packed with nutrition!

Finally, I served the iron and protein packed GF grain, millet!

mmmmm!

Here’s what you need:

1 bunch of asparagus, cut into 1 inch pieces
1/2 onion, chopped
4 garlic cloves, minced
6 shiitake mushrooms, quartered
1 cup of dry millet, cooked in 2 cups vegetable stock

Dressing:
Juice of 1 lemon
zest of 1/2 organic lemon
2 green onions, sliced
1 tsp EVOO
2 Tbsp fresh parsley, minced
salt and pepper

While your millet cooks (25 minutes), saute your onions in 1 tsp EVOO with salt and pepper. Let them soften for about 4-5 minutes. Then, add your mushrooms and let them cook down and release their moisture, about 5-6 minutes. ((In the meantime, combine your dressing ingredients)). Then, add your asparagus to the pan. Allow that to cook for about 8 minutes or so, until it is crisp-tender. You will need to add a splash of vegetable stock to the pan to help the asparagus soften. At the last minute, stir in the garlic, and let that cook for a minute. Combine your veggies and dressing with the cooked millet and “fluff” it together. Add salt to taste. YUM!!

asparagus, mushrooms, onions and millet in a delicious lemony dressing!

This meal was delicious! My parents were astounded that they actually *loved* millet! It had such a wonderful texture! It was like couscous! Light, chewy, nutty — just wonderful! And it was fantastic with the savory, crisp asparagus, and chewy, earthy mushrooms. And the lemony dressing with parsley brought it all together!

green onions -- so fancy:)

Finally, the egg white frittatas were just superb. They were SO light and airy — spongy! They were the perfect size to pick up with your fingers and pop in your mouth! Delicate little veggie-packed, protein poppers!

look at the millet's fantastic texture!

And one more surprise! SNACK ATTACK SPECIAL!! Today I also made outrageous Kale Chips!! They are gluten-free, vegan, and SO healthy — and not to mention YUM-TASTIC!! Kale is high in Vitamin C, K, beta carotene, and calcium! Not to mention it has cancer-fighting properties!

careful -- they're addicting!!!

Here’s what you need for a quick and insanely delicious snack:

4 big stalks of kale, stalks removed, cut into “chips”
olive oil spray
sea salt, or seasoning mix — I used Herbamare

Preheat oven to 300 degrees. Place kale pieces on 2 olive-oil-sprayed baking sheets. Spray the kale with olive oil, and season with either sea salt, or a herb seasoning blend like Herbamare. You could also use chili powder, or paprika, or cumin, or curry powder! The possibilities are endless! Bake for 16 minutes, flipping half way through. I bet you can’t eat just one!

crispy, crunchy KALE!

Now I know what you’re thinking — Kale chips?!? I know, I know, it doesn’t sound like a “better than Doritos” type of salty snack. But I PROMISE you, they are outstanding!! The texture is what makes them so fantastic. When the kale is baked, it becomes SO light and crisp! It is like eating air! The curly edges just crackle and crumble so pleasantly. It’s like eating filo dough crisps but with a delicious salty taste! WOW!

Here’s to a great week!

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!

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!

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!

GF Breakfast for Dinner: Home Fry Remix!

Tags

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

This week is quickly coming to a close, and I feel like I’ve been left in the dust! Where did it go?! I have a faint idea, but lets just move on to this delicious dinner.

For dinner tonight, since we all were feeling a bit disoriented that it was already THURSDAY, we decided to be even more discombobulated and have breakfast for dinner! :)

fantastic frittata PACKED with veg! look at that!

I served a beautiful frittata packed FULL of veggies; but the show stopper was the most amazing side of rosemary home fries! I mean, these were crispy-crunchy on the outside, and a soft pillow on the inside. Total decadence. But here’s the crazy thing — only 1 1/2 tsp EVOO!

I’d like to apologize for the crazy flash/dark thing going on with the pics today. Technology.

GF Breakfast for Dinner! Wooo!

First the frittata:

1/2 red bell pepper; small dice

1/2 green pepper; small dice

1/2 red onion; small dice

6 button mushrooms; sliced

6 sun-dried tomatoes; chopped

10 kalamata olives; sliced

big handful baby spinach; rough chop

4 whole eggs + 2 egg whites; beaten

2 oz shredded raw goat milk cheese (Old Kentucky Tomme)

Start out by spraying your oven-safe, large frying pan with olive oil spray and then add 1 tsp  EVOO.  Sautee the onions for about 5-6 minutes until tender. Then add in the peppers. Let them soften for about 4-5 minutes. Stir in your mushrooms, and allow them to reduce in size.  At this point, you may be wondering how the eggs are going to fit in here. Have no fear…it will reduce! Once the mushrooms have become 1/2 their size, stir in the sun-dried tomatoes and add the spinach, stirring until the spinach wilts. Once wilted, take pan off the heat (allowing it to cool so the eggs won’t instantly scramble), and stir in the olives.

After the pan has cooled for about…5-6 minutes, pour in the beaten eggs.  Put it have on the burner, and slowly stir at medium heat. This is to incorporate all the veggies and to allow all the eggs to heat evenly, not just the ones around the side. As soon as you start feeling the mixture thicken, stop stirring and just let it cook and set. Once you see the outside has formed a bit of a crust and is lemon yellow, gently run a silicone spatula around the edge. Lightly sprinkle the goat cheese over it and place in a 350 degree oven for about 20 minutes, until the eggs are cooked through.

I know the pictures may look a bit cheesy, and dare I say…greasy (shudder)…but that is just the camera flash glare…there is only a slight amount of cheese on there….barely 1/2 oz per person!  Trust me on this one…my tummy would not be happy!

frittata right out of the oven! beauuutiful!

Next! The ROSEMARY GARLIC HOME FRIES!!

Oh my Gosh. Total yumminess.

garlic rosemary oven fries that rock!

Preheat oven to 400 degrees. Take 2 russet potatoes and cut into 1/2 in 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 rosemary 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.

This meal was amazing. My parents were RAVING about the home fries. “Restaurant quality!” Served with organic catsup…get outta town! :)

Time for bed! See ya tomorrow!

Gluten Free Spaghetti Fritatta with Goat Cheese!

Tags

breakfast, brown rice, eggs, frittatas, gluten free, goat cheese, Maker's Diet, mushrooms, olives, pasta, spinach, tomatoes

Sometimes the craziest combinations are surprisingly scrumptious! That was the story at our house tonight.

look at the hidden gems in the fritatta

I recently came across a recipe for a spaghetti fritatta. I thought…gluten free pasta and veggies, with wholesome protein from farm fresh eggs…what’s not to love! At first, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!

This recipe is a way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)

marinara goodness

First: The spaghetti and marinara.

Sautee 1/4 red onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta and the sauce for the spaghetti.

After the sauce is prepared, mix your cooked noodles with it.

Next, get your veggies ready for the fritatta:

Sautee in 2 tsp EVOO

1/2 red onion, diced

6 button mushrooms, sliced

1 garlic clove, minced.

Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.

Take off the heat and stir in: sliced kalamata olives.

look at the beautiful veggies peeking through

Assembling your fritatta:

Spray a square baking dish with olive oil spray. Take out your noodles from the sauce and put them in a layer in the bottom of your baking dish. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side).

Next shred some Old Kentucky Tomme Goat Cheese!

Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?

Then, take your veggie mixture and make a layer over the cheese.

Finally, beat 5 whole eggs and 3 egg whites in a bowl. Add a little salt and pepper and pour over the top of the veggies. Give the baking dish a little shake to evenly distribute the eggs.

Bake in a 375 degree oven for 35-40 minutes.

Serve with the chunky marinara on the side and enjoy!

This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.”  There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara.

Tomorrow’s Friday! Another week down. Still flaring, but still hopeful.

 

The Truth about Protein

Tags

brown rice, eggs, frittatas, gluten free, green pepper, Maker's Diet, mushrooms, olives, pasta, red pepper, spinach, tomatoes, Ulcerative Colitis, vegan

When you are trying to heal from an Ulcerative Colitis flare, you must rebuild the lining of your intestines. In order to do that, you need amino acids. Where does one find amino acids? In protein!

For vegans, including protein in their diet must be of utmost importance. It definitely has been for me. This is a difficult task though, because I have been avoiding beans due to their high amount of fiber, which would hinder my healing process. Thus, no matter how many cashew-based pasta sauces and tofu scrambles I have, my protein needs for healing are nowhere near being met.

One of the reasons I had decided to eliminate animal products was due to all the antibiotics, growth hormones, genetically modified corn diet, and disease-causing living conditions imposed upon livestock and chicken today.  Food just isn’t the same as when we got eggs and chicken from local farms, and cows grazed on an open field of grass, instead of GMO corn. You can learn more about his through these amazing documentaries: Food Inc.; Forks Over Knives; Fat, Sick, and Nearly Dead; and Food Matters. You can view these all on Netflix, and I HIGHLY recommend it.

But back to healing: Enter Patient Heal Thyself. This book was written by Jordan Rubin, a guy just like me who had UC and healed himself totally naturally by following the Maker’s Diet: the diet basically designed by God: free range eggs, wild ocean caught fish with scales and fins (NO SHELLFISH), grass-fed livestock with split hooves and that “chews the cud” (NO SWINE (pork)). And instead of cow milk….grass fed GOAT milk!

So I decided to ditch my tofu for a while a try this out. I started incorporating Ohio farm fresh organic eggs and ocean caught fish from Maine flown in every morning from Lobsta Bakes about 1 1/2 weeks ago, and I can honestly say I can feel my body healing.  It is really exciting. I think the Maker’s Diet is really onto something. So for my vegans out there, my next slew of recipes all contain eggs, or fish.

So for my first recipe, I made Roma Pasta with a “Fried” Egg and Mini Veggie Frittatas!

For the pasta, I stir-fried onions and garlic in 2 t EVOO, added in some mushrooms, tomatoes and fresh basil. I also added a touch of pasta water to stretch the sauce.  I added the cooked pasta to the pan and stirred it all together. “Fried” 2 eggs in nothing but a non-stick pan and some olive oil spray. The beauty of this dish is that the egg becomes the sauce. You break the yolk and then stir it in to the rest of the pasta. I cannot tell you how yummy this was.

On the side…mini frittatas!

I cracked 2 eggs in a bowl and beat ’em up. I added sautéed onions, mushrooms, spinach, red bell pepper, green bell pepper, olives, salt and pepper. I poured this mixture into 6 *olive oil sprayed* muffin tins. Bake at 350 degrees until the eggs are set…probably 10 minutes give or take.

This meal was so unbelievably delicious and high in healing protein!