Halibut Ceviche & Body Ecology Puffed Millet Cookies!

Tags

avocado, Body Ecology Diet, ceviche, cilantro, dessert, GF cookie, millet, nut butter, red pepper, stevia, sugar free

Well, I learned something tonight :: we are NOT ceviche people.

fresh ceviche

Ceviche is a preparation of fish that is popular in South America, that consists of cooking fresh fish without heat. The fish is marinated for several hours in lemon or lime juice, which cooks the fish, due to the highly acidic juice.

beautiful…just not quite our cup of tea

I made this tonight…aaand…well…lets just say we ended up picking out the fish and quickly sautéing it to really give it a cooked consistency.

so fresh and bright!

It was a very flavorful dish, just not quite our “cup of tea.” The fish was more rubbery than flakey. And it was cold.

the peppers gave a great crunch factor!

But the fish itself, once we sautéed it, was phenomenal. Marinating it for that long in the lemon and lime juice made it decadently moist and highly flavorful!

If this post hasn’t scared you away, and you still want to make it…here’s what you need.

fresh halibut, cut into cubes
juice from 3 limes and 1 lemon
red pepper, diced
red onion, finely minced
1 garlic clove, grated
cilantro, chopped
1 avocado, diced
salt
juice of 1 lime

Cover your halibut in the lemon and lime juice, and marinate in the fridge for at least 3 hours. Combine all the other components of the salad and refrigerate. Before serving, take the halibut from its marinade, (drain excess liquid), and add to the rest of the salad. Serve chilled, garnished with cilantro.

wonderful millet pilaf in the background

The salad itself was wonderful. I loved the fresh flavor of the lime with the cilantro and avocado. And the crunch of the red pepper was so satisfying against the creamy avocado. Next time, we will saute the fish straight away!

And now, another Body Ecology Friendly cookie recipe! For those of you just tuning in, the Body Ecology Diet prohibits ALL sugar: fruit, dairy, grains, starchy vegetables, sweet vegetables, fermented foods, beans and legumes, soy, and alcohols.

such a satisfying texture and delightfully sweet!

So these cookies are quite a feat! And also, quite spectacular!!

They’re very similar to my last B.E.D. cookie, except this one uses another egg white and puffed millet cereal for added texture. Outstanding!!

Here’s what you need:

2/3 cup quinoa flakes
3/4 cup puffed millet cereal
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
big pinch of salt
2 egg whites
1/4 cup + 1 Tbsp macadamia nut butter (homemade)
1 tsp pure vanilla extract (alcohol free)
1 Tbsp pure Stevia powder (NOT “Truvia” or “In the Raw”…..I used NuNaturals)
1 “dropper full” pure Stevia extract
3 Tbsp water

First, I made my own homemade macadamia nut butter. I roasted them in a 350 degree oven for about 10 minutes, let them cool, and then whirled them up in the food processor with salt and 1 drop of stevia. You have to scrape it down a couple of times. I let it run for about 2 minutes — it was a lot more liquidy than I thought it would be. So delicious!

Preheat the oven to 350. I combined all my dry ingredients in one bowl. In another bowl, I “creamed” the egg whites, vanilla, and nut butter with a hand mixer. Once creamed, I added the stevia powder and extract, and blended those together. Finally, I stirred in the quinoa flakes and puffed millet. Scoop heaping Tablespoons onto a parchment-lined baking sheet. Bake for about 7-8 minutes, until cooked through.

Body Ecology Friendly AND gluten free?!? — I’ll take 3! :)

These cookies are absolutely amazing. We’re talking “knee-slapping” scrumptious. They’re fantastic right out of the oven, and also superb the following day, chilled from the fridge! The cinnamon gives these cookies a wonderful sweet-spicy note, and the puffed millet provides a fabulous texture! It’s hard to describe — they’re almost like little chewy pearls baked right inside! Yum!! The crumb is beautifully cakey and delicate, and wonderfully moist from the macadamia nut butter!

This is my new favorite cookie!!

This cookie is featured at Simply Sugar & Gluten Free, Diet Dessert n Dogs! & Lifeologia!

GF Vegan Mexican Lettuce Wraps & Body Ecology Cookies!!

Tags

asparagus, avocado, Body Ecology Diet, cilantro, dessert, GF cookie, lettuce wraps, mexican, millet, mushrooms, quinoa, red pepper, stevia, sugar free, vegan

Friday??!! What?!? No — you’re joking — it’s not friday. Oh wait, yesterday was the  American Idol results show….I guess it really is Friday!

creamy, velvety avocado!

These past many several months, I’ve done a lot of learning. And everyday, it feels like God has put another lesson in front of me in the form of a conversation, situation, or event. I’ve learned a lot about patience and perseverance, but also about the importance of family. It has become apparent that those relationships are so precious, and deserve to be nurtured. It’s not everyday that we stop to let those people know how much we value them, but we should. Family holds you up when the world falls down.

OK, enough philosophy.

mexican lettuce wrap!!

Here’s another philosophy: Mexican Lettuce Wraps!

vegan deliciousness!

Now, we’ve all had Lettuce Wraps from PF Changs. Those amazingly delectable, salty, crunchy, nutty, Asian-style lettuce wraps. You can’t go to PF Changs and NOT order them — that is a sin again mankind. Unless, of course, you are a gluten-free vegan with food allergies on the Body Ecology Diet…haha. Then, you actually CAN go to PF Changs and NOT order their Heaven-sent Lettuce Wraps!

a fun and delicious meal!

So I got to thinking….why do these lettuce wraps have to be Asian? What about making them MEXICAN?!? After all, tomorrow IS Cinco de Mayo, and Mexican cuisine is easy on the Body Ecology Diet!….Enter: Mexican Quinoa Lettuce Wraps!

such amazing textures bring this wrap to life!

Here’s what you need:

3/4 cups quinoa, cooked in 1 1/2 cups veg stock
1 red pepper, fine dice
6 shiitake mushrooms, fine dice
bunch of asparagus, fine dice
1/2 red onion, fine dice
5 green onions, sliced
5 garlic cloves, minced
cilantro, chopped
juice and zest of 1 lime
cumin, chili powder, oregano
Romaine lettuce leaves, washed, dried, and chilled
1 avocado, mixed with salt and 1 garlic clove, grated

so flavorful!!

Wash, dry and separate your Romaine lettuce leaves and put them in the refrigerator to chill while you prepare the rest of dinner. Saute your onion in 1 tsp EVOO with salt, pepper, 1 1/2 tsp cumin, 1 tsp chili powder, and 1 tsp oregano. Allow them to soften for about 5 minutes, and then add in your mushrooms. Let them cook down for about 3 minutes, and then add your asparagus. Let it cook for a few minutes, and then add 3/4 of your red peppers. Allow that to cook for about 3 minutes, and then stir in your garlic. Let it cook for about 2 minutes, and then stir in about 1/4 – 1/2 cup of vegetable stock, to moisten and deglaze the pan. Then, stir in your cooked quinoa, lime zest and juice, cilantro, and the rest of your red peppers. Stir to combine and add salt to taste. Serve in the lettuce wraps, garnished with green onions, avocado mixture, and cilantro. YUMMERS!!

nutritious and phenomenal!

Oh my Gosh this meal was SOOO good!! Holy Cow — last night’s dinner was amazing, but tonight’s meal was just as spectacular! We’re 2 for 2!! The quinoa filling is SO flavorful! Its spicy, and a bit smokey with a great herbal flare from the oregano! It also has *zingy* notes from the lime juice and a fabulous garlic backdrop!

all ready to be wrapped up!

The veggies provide wonderful textures, flavors and colors too! The avocado is so rich and creamy — providing a decadence to the filling. And when you wrap it all up in a cooling, crunchy Romaine lettuce leaf, it is delicious and FUN! It was a FUN and interactive meal — to construct your own wrap and gobble it up!

cool and crisp romaine lettuce!

My parents were blown away with how good this “outside the box” meal was! They said they’d serve it for company! Try it! I dare you!

so many gorgeous colors!

And now…ladies and gentlemen…allow me to introduce the “I-Dare-You-To-Hold-Me-Down Cookie!”

gluten, dairy, and sugar free!

This cookie is Gluten Free, Dairy Free, Grain Free, Sugar Free, Egg Yolk Free, Almond Free, Peanut Free, Oil Free, Coconut Free, and Body Ecology Diet Approved! I know, that’s a mouthful — but those are the restrictions I’m dealing with right now because of my new food allergies and the B.E.D. And let me tell you…these cookies are GOOD. Sweetened with Stevia, which is a zero-calorie HERB, these cookies are completely sugar free.

Here’s what you need…

1/2 cup quinoa flakes
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
big pinch of salt
1 egg white
1/4 cup macadamia/hazelnut butter (homemade)
1 tsp pure vanilla extract (alcohol free)
1 Tbsp pure Stevia powder (NOT truvia or In the Raw…..I used NuNaturals)
1 “dropper full” pure Stevia extract
3 Tbsp water

First, I made my own homemade macadamia/hazelnut butter. I roasted them in a 350 degree oven for about 10 minutes, let them cool, and then whirled them up in the food processor. You have to scrape it down a couple times. I let it run for about 5 minutes — it was a lot more liquidy than I thought it would be. So delicious!

Preheat the oven to 350. I combined all my dry ingredients in one bowl. In another bowl, I “creamed” the egg white and nut butter. Once creamed, I added the stevia powder and extract, and blended those together. Finally, I stirred in the quinoa flakes. Scoop heaping Tablespoons onto a parchment-lined baking sheet. Bake for about 10 minutes, until cooked through.

SO moist and cakey!

These cookies were “outta bounds!” You’d think they’d be like rocks, or sandy…but NO! They were SUPER moist from the nut butter and wonderfully cakey! The cinnamon gave it a beautiful spicy note, and they were sweet, but not overly so! Truly phenomenal!

I thought my cookie days were over given my new dietary prison situation. But no sir! These cookies are my new best friend:)

Have a great weekend!

This recipe was featured in the GF Homemaker’s Carnival!

GF Vegan Roasted Red Pepper & Kale Pesto!

Tags

brown rice, eggs, GF cookie, gluten free, goat cheese, kale, Maker's Diet, Meringue, mushrooms, pasta, pesto, red pepper

Sooo, the Specific Carbohydrate Diet lasted almost 12 hours. I was strong until it was 10 o’clock and it was time for my daily Oatmeal Raisin Meringue.

I couldn't resist my oatmeal raisin meringue...can you blame me??

I’ve been doing more research, and brown rice is extremely easy to digest. So, brown rice pasta is ok — which is what we’ve been eating all along.

creamy, rich roasted red pepper pesto!

Anyhoo, here’s the amazing meal I made last night! It was SO good and so nutritious! I made Roasted Red Pepper and Kale Pesto with Broiled Cod. This pasta sauce was so ridiculously tasty — and GF and Vegan!

yum!

Here’s what you need:

2 red peppers, fire roasted, chopped
7-8 mushrooms, chopped
5 garlic cloves, chopped
1/2 red onion, chopped
4 stalks of kale, chopped and steamed
1/4 cup toasted pine nuts
6 kalamata olives
1/2 – 3/4 cup fresh basil
dried basil and oregano
1/4 cup white wine
reserved pasta water
Raw goat milk cheese — grated ***optional***

This sauce is a bit involved.

Lets start with roasting your peppers — First, you can totally use jarred roasted red peppers. But, there’s no substitute for fresh, roasted red peppers in both flavor and quality of ingredients. Also, there aren’t any preservatives or additives and stabilizers found in jarred, canned, and processed foods. OK, I’m off my soap box…lets get cooking!

Place your red pepper directly on the flame of your gas burner. (Place the pepper on the grates, and THEN turn the flame on low.) Roast them, turning with tongs every 3 minutes, until charred on all sides. Then, immediately place the hot peppers in a bowl and cover with plastic wrap to trap the steam. Allow the peppers to steam for about 15 minutes (while you prepare your other veggies). Then, the charred skin will literally peel right off the pepper. Cut off the tops and remove the seeds. Roughly chop, and place in your food processor.  If you do not have a gas burner, you can roast them under your broiler.

Ok, those are squared away. Now, steam your kale for about 2-3 minutes, until tender and set aside. Also, toast your pine nuts. In a large pan, saute your onion in 1 tsp EVOO with salt, pepper, 1/4 tsp dried oregano and dried basil. Allow that to soften, and then add your mushrooms. Let them cook down and release their moisture — about 5-6 minutes. {{When you let mushrooms brown, arrange them in a layer, and then don’t touch them for about 3 minutes. Then, flip them and put them in another layer and don’t touch them for 3 more minutes. Then they will be browned and beautiful!}} After your mushrooms have browned, stir in your garlic and steamed kale. Stir for a minute, and then take off heat to cool for a minute. Then, put your veggies in the food processor  with the peppers, pine nuts, olives and salt. Whirl that together until smooth. Then, at the last minute, add your basil, to reserve its flavor. (It will lose some potency due to the heat of the veggies). Combine your sauce with your cooked noodles and about 1/4 cup pasta water. YUMMO! Top with goat cheese if you’d like:)

gorgeous, wild caught cod!

Finally, I served this delicious pesto pasta with broiled cod. Lobsta Bakes’ wild, ocean-caught cod is so spectacular — flakey, sweet, moist, tender. Absolutely wonderful. I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill. Delish.

beautiful dill crust!

This meal was terrific. The sauce on the pasta had a flavor unlike any pasta sauce I’ve made before! The roasted red peppers provided this deep, smokey-sweet flavor that permeated through the entire sauce! That, with the earthy mushrooms, and deep kale was so yummy. And it was highlighted by the fresh, bright basil, buttery pine nuts, and salty olives. It was punctuated perfectly with the addition of the raw goat milk cheese sprinkled on top. ((Ok, I may have gone a little heavy on the cheese:) ))

beautiful pile of pesto pasta!

It was creamy and slurpy, rich and flavorful. Truly fabulous!

a little overboard on the goat cheese...i was just so excited!

It always amazes me how blended and pureed veggies can pack such a punch! Flavor city!

so heathy!

Happy Tummies!

what a bite!

GF COOKIE ALERT! Oatmeal Raisin Meringues & Chocolate and Peanut Meringues!!!!!

Tags

chocolate, dessert, eggs, GF cookie, gluten free, Maker's Diet, Meringue, peanut

Drumroll Please!

Introducing the 2 newest GF Happy Tummy Cookies! As you may know, GF French Macaroons were always my bread and butter ((except I don’t eat either…sooo maybe not)) when it came to a sweet treat. However, with my new food allergies, I can no longer have almond flour — the central ingredient in my macaroons. So, I have been trying to come up with another egg-white-macaroon-ish cookie. And I found not one….but TWO!!

Meet my Oatmeal Raisin Meringue!

chewy oats and raisins!

and my Chocolate and Peanut Meringue!

hello salty peanuts and sweet chocolate chips!

Let me start out by saying that making 2 different types of cookies is probably not the smartest of ideas — you will end up eating *at least* one of each. (But that’s not necessarily a bad thing!) Also, each member of your family will also eat *at least* one of each, so you will be lucky if you have any left!! No worries though — cookies are meant to be enjoyed:) Especially warm from the oven! And with virtually no fat, you won’t feel guilty!

Ok, so I made these 2 meringues from my “base” meringue recipe. In French cooking, they have their “5 Mother Sauces” from which every sauce evolved from. So this is my “Mother Meringue”

Here’s what you need:

2 egg whites — from pastured, farm fresh eggs
1/4 tsp cream of tartar
1/4 cup organic sugar
1 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, slowly add your sugar. Then beat on high for about 7 minutes, until stiff peaks form. Stop your mixer and sift in your powdered sugar. Then, fold it in — about 35-40 folds. Meet your Mother Meringue.

From there, I divided the meringue in 2. I put half in another bowl and set it aside.

Lets start with the Chocolate and Peanut Meringues!

Here’s what you need:

1/2 recipe Mother Meringue
1/4 cup salted peanuts, chopped
3 Tbsp – 1/4 cup chocolate chips

Chocolate Peanut Meringues cooling:)

Fold your chopped peanuts and chocolate chips into your meringue. Spoon about 1 Tbsp onto your parchment-paper-lined baking sheet. Turn the oven down to 325 and bake for 10-12 minutes, rotating the pan half way through. Crunchy and amazing! Eat one warm while the chocolate is still melty!!

the definition of salty and sweet!

Next, the Oatmeal Raisin Meringue! ::my personal fav::

Here’s what you need:

1/2 recipe Mother Meringue
1/3 cup GF rolled oats
1/4 cup raisins
1/2 tsp cinnamon
1/4 tsp vanilla

GF Oatmeal Raisin Meringues right out of the oven:)

Now we’re working with the other half of our Mother Meringue. In a separate small bowl (I used a coffee mug) combine your oats, raisins, and cinnamon. Drizzle the vanilla on top of the meringue. Add the oat mixture to the meringue and fold it in. Spoon 1 Tbsp onto a parchment-paper-lined baking sheet. Turn the oven down to 325 and bake for 12 -14 minutes, rotating the pan half way through. You’ll want to eat one of these while they’re fresh out of the oven too:)

gluten free never tasted this good!

Meringues…how do I love thee? Let me count the ways:

1) You are magnificently gluten-free!
2) You are a wonderful blank canvas to play and experiment with!
3) You are fat-free and a healthy alternative to your cookie cousin!
4) You are light and airy!
5) I can make you and clean up in less than an hour!
6) My tummy is happy with you!

OK OK OK — you get the picture:)

the last bite….*tear*

Break out the cookie sheets and make one **or both** of these guilt free goodies!

These recipes are featured in Allergy-Friendly Lunchbox Love!

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!

Steamed Cod with Mango Salsa & An Egg Tutorial!

Tags

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

yum yum yum!

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

mouth watering yet?

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

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

GF Cilantro Lime Rice & Cod w/ Mango Salsa!

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

The Original...Un-Fried egg

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

Tomato & Basil Open Omelet

Travel to Italy for Breakfast!

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

Beautiful orange color from the organic salsa!

Fiesta Salsa Open Omelet!

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

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

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

Cumin tortilla frittata with cilantro

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

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

GF Chocolate Macaroon with Choc-PB filling!

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

Until tomorrow!!

Grilled Mahi Mahi with Mango Salsa and Lime Rice!

Tags

chocolate, cilantro, cucumber, dessert, eggs, french macaroons, GF cookie, gluten free, green pepper, Maker's Diet, mango, peanut butter, Roxy, salsa, vegan, wild rice

I now understand why they say dogs are (wo)man’s best friend.  I have a confession: my dog, Roxy, has not always been my #1 fan. In fact…you could say we had a love/hate relationship. I bought her with my own money when I was in 7th grade. I fell in love with “the cute papillon in the window”…goodbye savings, hello Roxy.  Well, lets just say she bonded with my mother…and ONLY my mother.

my new best friend...she CHOSE to lay there!

To make a long story short, it seems that Roxy has a sixth sense and can tell that I am in pain. She has been my steadfast companion while I’ve been in my Ulcerative Colitis flare: staying by my side all day. And she now comes up and lays on my chest! I was able to snap a couple pictures of my new best friend. :)

Roxy...hanging by my side:)

It may have taken 9 years, but she finally has come around.

mahi mahi with amazing mango salsa

For dinner tonight, I made Grilled Mahi Mahi with Mango Salsa, and crisp cilantro lime wild rice! Ooooh boy this was amazing. My parents raved, saying this was the best meal I’ve made yet!

For the salsa:

1/4 red onion – fine dice–almost minced

1/2 yellow pepper, dice

1/2 cucumber, seeded and diced

1 mango, diced

juice of 1 lime

1 tsp EVOO

chopped cilantro

salt and pepper

Combine all in a bowl and pop in fridge for a half hour. This recipe originally calls for red pepper, but we only had yellow.

moist, flakey, and completely delicious

This was the garnish for my Grilled Mahi Mahi! Oh boy! Our friends at Lobsta Bakes have done it again! They provide Cincinnati with fresh-never frozen, wild, ocean caught, flown-in-daily-from-Maine, antibiotic-free fish! They have been an absolute lifesaver since I’ve been in the flare and eating The Maker’s Diet. Anyway! I grilled the Mahi Mahi steaks till they were flakey and juicy.

This is my dad’s favorite fish. He likes the meaty texture, (and the mango salsa didn’t hurt either :) )

cilantro lime rice and gorgeous mahi mahi

Finally, I made wild rice that was flavored with cilantro and lime. Holy Cow. Zesty!! First, wild rice is so fantastic because of its nutty flavor and crunchy texture. Not to mention the drama it brings to the plate with its dark, deep hue. I made it with veg stock, and then after it had evaporated all the liquid, I stirred in the zest of 1/2 a lime, the juice of 1/2 a lime, and a big bunch of chopped cilantro.

This meal brings a great *zing* to your palate with the sweet mango and the tangy lime and fresh cilantro. You definitely will not be disappointed!

light, airy, and so adorable!

Finally, I had the urge to make french macaroons again yesterday, and they came out much prettier than the first “rustic” batch! The recipe is here. I left them on the counter for a bit longer than 15 minutes, and that made the difference!

chocolate peanut butter macaroon!

I filled them with chocolate icing, peanut butter icing, and “swirl.” I just mixed the named ingredient with a touch of almond milk and confectioner’s sugar. How pretty!

 

Gluten Free Pad Thai and French Macaroons!

Tags

almond, brown rice, carrots, chinese, chocolate, cilantro, curry, dessert, eggs, french macaroons, GF cookie, ginger, gluten free, Maker's Diet, pad thai, pasta, peanut butter, peas, tofu

Apparently Mother Nature read my post yesterday because today I woke up to a blanket of snow covering everything outside! It was so beautiful! It finally looked like winter in Cincy!

Tonight for dinner, I made Gluten Free Pad Thai. It was FANTASTIC! (if I do say so myself) :) This was so delicious, we were all practically licking our plates. Spicey, sweet and sour all come together in a zesty symphony of flavors that keep you coming back for more!

GF pad thai

Here’s the sauce:

2 grated garlic cloves

1/4 cup tamari

1/4 c fresh squeezed lime juice

2 T tamarind paste (I omitted this because we didn’t have any)

1 1/2 T apple cider vinegar or rice wine vinegar

1 T red curry paste

1/4 cup peanut butter

1/8 cup agave or 1/4 c brown sugar (we used agave)

1 tsp grated fresh ginger

1 tsp toasted sesame oil or EVOO (we used EVOO)

Combine those in a bowl and whisk together. Set aside for later.

beautiful and tasty!

Then I prepared my veggies:

2 large carrots, diced

1/4 red onion, finely diced

bunch of green onions, chopped

5 button mushrooms, sliced

At the very end, you will also add,

1/2 c frozen peas

bean sprouts

And garnish with:

fresh cilantro, chopped

peanuts, chopped

Tofu is optional, but I wanted the protein, so I pressed, diced, marinated, and roasted it. You can see my tofu tutorial here.

You will also need 2 eggs–preferably pastured farm fresh eggs :)

So this meal is a bit labor intensive, but so worth it in the end.  It is important to have everything chopped, set out, and ready to go, because this meal all comes together at the very last minute.

You’ll want to try and time your brown rice noodles to finish cooking around the same time that your vegetable/sauce mixture is ready to go.

1) Start to sautee onions and carrots in a large frying pan in 2 tsp EVOO and sprinkle of sea salt.

2) Scramble 2 eggs in a separate frying pan for just a minute and put on a plate and set aside—the egg whites should still be runny, as they will finish cooking when you add them back in at the end.

3) After 4-5 minutes, add the mushrooms and green onions to the carrots and onions. After the mushrooms soften, add the tofu, bean sprouts, and frozen peas. After a minute, add the scrambled eggs and stir for a minute.

4) Add the hot noodles to vegetable mix and pour in the sauce. Toss to coat.

5) Plate it up and top with cilantro and chopped peanuts!

6) DIG IN!

Just a note: The cilantro is not just for garnish–it really elevates the flavor and brings an appreciated light freshness to a deep, hearty sauce.

yummmmm

The different textures in the dish are so wonderful. The crunchy bean sprouts and peanuts, chewy tofu and mushrooms, and slurpy noodles come together in this tangy thai treat! And I don’t know what tamarind paste is, but we sure didn’t miss it.

I was pretty adventurous today in the kitchen. I driven to make french macaroons. I think I was looking for a challenge.  I had never whipped egg whites before, I had never used a pastry bag–bring it on!

"rustic" macaroons :)

So French Macaroons are amazing because they are gluten free! Woo!! Yay almond flour! Did you know it has 6 grams of protein per 1/4 cup?! Wow! I followed Martha Stewart’s recipe and instructions found here. If you don’t have a pastry bag, just use a gallon ziplock bag and snip a corner ;)

For the filling, I melted some chocolate chips and added a splash of almond milk and enough confectioners sugar to make the right consistency.

a teeny tiny tasty morsel

These were so amazing. Aside from the chocolate chip filling, these are fat free! Crisp outside, chewy inside. This is a repeat recipe!

Until next time! Happy tummies!

Gluten Free Monster Cookies!

Tags

chocolate, dessert, eggs, GF cookie, gluten free, Maker's Diet, peanut butter, Wisconsin

Ahhh cookies. Lovely little morsels that the Gluten Free population can only dream about.  GF cookies are notoriously dry, crumbly, cakey, saw-dusty, dense….you probably have your own arsenal of words.

Gluten Free, Dairy Free Monster Cookies

Well, growing up, my family would spend every 4th of July up at our lake home in Northern Wisconsin. And every summer, my mom would bring up a carload of her monster cookies (enough for 12 people to last all week)! As a result, her recipe was HUGE–we’re talking 12 eggs! SO, I decided to a) reduce the recipe to only 1 egg, and b) make them gluten and dairy free!

boating in the Northwoods!

Back to the cookies :)

mmmmmm!

Here’s what I did:

1 egg, fork beaten

1/2 c brown sugar

1/4 c sugar

1/4 tsp (or more like I did) vanilla extract

Little squeeze agave ~ 1 tsp (this replaced corn syrup)

2 tsp EVOO (this is instead of butter)

1/4 tsp baking soda

1/2-3/4 c natural organic peanut butter – depends on how intense you’d like your PB flavor—I opted for more since I omitted butter

pinch of salt

1 1/3 c gluten free oats

————CHOICE——————-

1-1 1/2 tsp cinnamon

BIG handful of raisins

handful of shredded coconut

1 1/2 Tbsp sunflower seeds (optional)

———OR————–

BIG handful m&m’s

handful of chocolate chips

Mix in given order. Scoop onto cookie sheets and bake at 350 for 15 minutes…..DO NOT OVERBAKE! They are best when underdone and still doughy in the center…..are you noticing a pattern here with my mother’s undercooked baked goods? :)

*almost* healthy ;)

I made the cinnamon raisin option, because I LOVE it, and its what my mom always made. These were so delicious. There’s something so comforting about peanut butter, cinnamon and raisins, all wrapped up in a warm oatmeal cookie. And gluten free? You’d never know. They were so moist and chewy, with the subtle toasty warm depth of the coconut. What’s not to love?

Yes, sugar is not good for healing right now; Yes, I caved in to my intense sugar craving; Yes, I didn’t feel good afterwards and the following day; Yes, it was totally worth it. :)