Mango Salsa! GF, V, SCD!

Tags

cilantro, cucumber, gluten free, lime, mango, New York City, red peppers, SCD, Specific Carbohydrate Diet, vegan, wild rice

Super fun day today!!

It started off with my audition which was…eeh…just ok. Oh well, chalk it up to good practice:) And then…I had a wonderful morning with my friend who was visiting for the afternoon! We chatted and ate lunch in Central Park! Such a fun spot for people watching:)

Finally, later that afternoon, I went with another friend to go see the John Lennon pop up art exhibit in Soho. It was so cool — I had no idea he did visual arts too!

While I was in Soho, I walked past this amazing shop: The Chobani Yogurt Shop! It’s like   Pinkberry, but with real Chobani greek yogurt! When I was eating dairy, I looooved Chobani yogurt — how cool that there is a real yogurt bar now! And let me tell you, it was hoppin’!! I had to document it:)

Chobani Greek Yogurt Bar!

So this dish that I’m going to share with you tonight is truly one of my family’s favorites. Every time there’s a special occasion, we always whip this out because it is a show-stopper, and everybody RAVES about it! The salsa itself is vegan, but the fish we had it over is obviously not. But this would also be a great salsa over tofu or even over a fresh salad!

And it’s Gluten Free and Specific Carb Diet friendly!

Broiled Cod with Mango Salsa and Cilantro Lime Wild Rice. So delicious! We had all the ingredients, so it was a crime NOT to make this delicious dinner!

Here’s what you need for the salsa:

1/4 red onion – minced
1/2 red pepper, diced
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.

I then broiled Lobsta Bakes’ wild, ocean-caught cod for about 20 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. This fish is our absolute favorite, because it is so moist and flakey! It is tender, with delicate, sweet “meat!”

I made wild rice that was flavored with cilantro and lime. Holy Cow. Zesty!! (Unfortunately, the rice is not SCD friendly). 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 was 100% delicious. It really is everyone’s favorite meal. It has so much going for it! It’s sweet, tangy, bright, fresh, and nutty! The mango is succulently sweet and juicy, while the cilantro is bright and fresh. The wild rice is nutty and crunchy, which is highlighted beautifully by the tangy lime juice in the salsa and echoed in the rice! And the textures are just fantastic! There is so much *crunch* from the peppers and cucumbers, and chewy-crunch from the wild rice, while the juicy mango completes the dish! Phenomenal.

Finally, this dish is just so beautiful. There are so many bright and wonderful colors dancing on the plate! The deep red peppers, lime green cilantro, purple onion, yellow mango, and soft green cucumber, all brought together with the deep black wild rice. Just gorgeous!

We just can’t stay away from this scrumptious dish. And best of all — it’s all allergy-free! Woo!

What did you today!?

Until tomorrow!

Vegan Pad Thai and NY Update! GF, V!

Tags

avocado, carrots, cilantro, cucumber, ginger, gluten free, mango, mushrooms, New York City, pasta, peanut butter, radishes, red peppers, tofu, vegan

Happy Saturday everyone! I hope your weekend is off to a great start!

Things here are okay — I’m still sick, but I have a lot of fun stuff to look forward to next week — I’m getting a haircut, and getting new headshots taken! Yay! So excited:)

I’ve found myself missing this little girl lately:) I see so many little dogs around the city. I even saw one yesterday wearing shoes!! #crazy!

So we’re back with another archive recipe tonight…and this one is another favorite! This was my dad’s favorite meal. Tofu and all! And it’s gluten free and vegan!

Vegan Pad Thai!

Slurpy noodles smothered in a luxurious peanut sauce, and highlighted with fresh cilantro and ginger.

This dinner was a 1-2 Punch! A “K-O” for team Pad Thai! No really, this was fantastic. Spicy, sweet and sour all come together in a zesty symphony of flavors that keep you coming back for more!

Here’s what you need: (Serves 3-4)

First the tofu…

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!

Sauce:
2 grated garlic cloves
1/4 cup tamari
1/4 c fresh squeezed lime juice
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
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.

Then I prepared my veggies:

2 large carrots, diced
1/4 red onion, finely diced
bunch of green onions, chopped
5 button mushrooms, sliced
1 red pepper, diced

At the very end, you will also add,

1/2 c frozen peas
bean sprouts ~ 3/4 cup
thawed edamame

And garnish with:

fresh cilantro, chopped
peanuts, chopped

So this meal is a bit labor intensive, but sooo 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!  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 to time your brown rice noodles to finish cooking around the same time that your vegetable/sauce mixture is ready to go.

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

2) After 4-5 minutes, add the mushrooms, peppers and green onions to the carrots and onions. After the mushrooms soften, add the prepared tofu, bean sprouts, edamame, and frozen peas.

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

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

5) 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.

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
(optional – avocado)
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.

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 from the ginger; and 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!

Finally, the numerous layers of flavor 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. A household favorite for sure!

Do you ever order pad thai at restaurants?

Until tomorrow!

Tropical Mango Snack Salad! GF, V, SCD!

Tags

avocado, cilantro, cucumber, gluten free, mango, radishes, salad, SCD, specific carb diet, vegan

I’ve got a secret. I’ve discovered a really tasty snack. Sweet, crunchy, cooling, and completely delicious!

beautiful colors:)

I don’t know about you, but when I have a snack, I like to eat good things. And I’m willing to put in a little bit of effort, knowing that the outcome is super scrumptious:)

what a plate!

Also, when you’re on a special diet like the Specific Carb Diet, or the Body Ecology Diet, prepackaged or convenient foods are “no-nos.” So you gotta make it yourself:)

buttery avocado!

So here’s one of my favorite snacks: Tropical Mango Snack Salad!

yum yum yum!

It’s Gluten Free, Vegan, and Specific Carb Diet friendly with a BED option!

Here’s what you need:

1 mango, diced (BED sub red pepper)
1/4 cucumber, sliced thin on a mandolin
1/2 radish, sliced thin on a mandolin
2 Tbsp red onion, sliced thin
1/4 avocado, diced
cilantro, chopped

Dressing:
Juice of 1/2 a lime
1 tsp EVOO
pinch of salt

Carefully prep all your veggies. After you slice your red onion, soak it in ice water for 10 minutes – this gets rid of the bitter onion-y bite. Combine your veggies in a bowl and toss with your dressing. Garnish with cilantro and wedges of lime.

That’s it! So simple!

serve with a wedge of lime:)

And so delicious! This is the perfect snack or side dish! The flavors and textures make it so wonderful! The mango is sweet and juicy, which is highlighted wonderfully by the bright lime juice and fresh cilantro!

Gluten Free, Vegan, Specific Carb Diet friendly!

And the textures! The cucumber and radishes are crunchy, the avocado is buttery and creamy, while the mango is juicy and wonderful!

so delicious!

A delight for palate and for the eyes!

Tropical Mango Salad!

What’s your favorite snack? Are you a sweet or a salty? :)

Until tomorrow!

This recipe was featured on Allergy Free Wed!

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 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!

Mango Salsa Fiesta!

Tags

cilantro, cucumber, gluten free, Maker's Diet, mango, red pepper, salsa, vegan, wild rice

I’d like to take a second to thank everyone for their kind and encouraging words after yesterday’s post. I wasn’t expecting that outpouring of love:) It is deeply appreciated. Thank you.

gorgeous colors and flavors!

So for dinner tonight, I made an old standby: Broiled Cod with Mango Salsa and Cilantro Lime Wild Rice. So delicious! We had all the ingredients, so it was a crime NOT to make this delicious dinner!

fresh cilantro lime rice:)

Here’s what you need for the salsa:

1/4 red onion – minced
1/2 red pepper, diced
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.

gluten-free and 100% fantastic

I then broiled Lobsta Bakes’ wild, ocean-caught cod for about 20 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. This fish is our absolute favorite, because it is so moist and flakey! It is tender, with delicate, sweet “meat!”

cucumbers, mangos and peppers, oh my!

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.

fresh cilantro lime rice!

This meal was 100% delicious. It really is everyone’s favorite meal. It has so much going for it! It’s sweet, tangy, bright, fresh, and nutty! The mango is succulently sweet and juicy, while the cilantro is bright and fresh. The wild rice is nutty and crunchy, which is highlighted beautifully by the tangy lime juice in the salsa and echoed in the rice! And the textures are just fantastic! There is so much *crunch* from the peppers and cucumbers, and chewy-crunch from the wild rice, while the juicy mango completes the dish! Phenomenal.

mango salsa yumminess!

Finally, this dish is just so beautiful. There are so many bright and wonderful colors dancing on the plate! The deep red peppers, lime green cilantro, purple onion, yellow mango, and soft green cucumber, all brought together with the deep black wild rice. Just gorgeous!

deliciousness!

We just can’t stay away from this scrumptious dish. And best of all — it’s all allergy-free! Woo!

Happy Tummies!

This recipe is featured on A Little Nosh

Happy Easter!

Tags

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

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

yum!

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

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

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

look at that GF, Dairy-Free deliciousness

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

melty cheeze, chewy mushrooms, and crunchy peppers!

Here’s what you need:

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

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

a plate full of goodness!

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

yum yum GF muffins! So incredibly moist and tender!

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

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

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

the fruit salad to end all fruit salads!

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

look at that AMAZING fruit salad!

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

fresh pressed organic orange juice!

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

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

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

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:)

 

Friday Night Fish Broil!

Tags

cilantro, cucumber, gluten free, Maker's Diet, mango, red pepper, salsa, vegan, wild rice, Wisconsin

It’s Friday! (Don’t worry, I won’t bust out Rebecca Black.) But, Fridays hold a special spot in my heart. You see, up in the Northwoods of Wisconsin, where we have our lake home, every Friday night, the supper clubs have a Friday Night Fish Fry. We’re talking…amazing, greasy goodness. So good that we plan our trips to make sure that our flights arrive in time so we can make the FNFF. Unlimited fried fish, coleslaw, baked beans, baked potato (or fries), and a breadstick. Period. That is what you eat on Fridays in Wisconsin, and it is SO good.

dreaming of the gorgeous Northwoods

Well, tonight, we didn’t have a fish fry….or the amazing sides. But we DID have fish. And it was delicious.

mango, cucumber, red pepper, red onion, lime, & cilantro!

I served Broiled Cod with Mango Lime Salsa, and Cilantro Lime Wild Rice. This is one of my family’s favorite dinners. We have a dear friend staying with us this weekend, and so to welcome J, I made him this meal. You can find my recipes for both the salsa and rice here.

cod with mango lime salsa :)

This meal was so fantastic. First of all, the cod. Oh my Gosh. Lobsta Bakes‘ wild, ocean-caught cod is just amazing. The flakey texture, and melt-in-your-mouth quality, makes this fish one of a kind.  I broiled it with 1 tsp EVOO, lemon zest and juice, salt & pepper. I then topped the fish with fresh slices of lemon. So fabulous. Next, the salsa. Wow, this pairs so well with the flakey, delicate cod.  It is super refreshing, light, bright, sweet, crunchy, and the lime gives it a wonderful *zing.* I could eat a bowl of it plain.

dramatically beautiful wild rice w/ lime & cilantro!

And the wild rice is awesome. If you haven’t had wild rice before, you should definitely give it a try. You cook it exactly like regular rice, but the texture and flavor is truly decadent.  It is crunchy & chewy, and beautifully warm & nutty in flavor. Mix that with the bright lime and fresh cilantro and you’ve got a match made in Heaven.

mmmm!

I am so excited to have J with us for a few days. It turns out he’s going vegan for Lent! Sweet!!

Until tomorrow.

GF Mango Fried Rice w/ Flounder!

Tags

brown rice, chinese, cilantro, eggs, ginger, gluten free, Maker's Diet, mango, mushrooms, peas

Super Tuesday requires Super Yummy food, right? Well, I think so:)

sweet, juicy mango!

Tonight’s Super meal was Mango Fried Rice with Broiled Flounder.  This was Dee-licious. It was just my mom and I for dinner tonight, and she raved about it, saying dad missed a winner. It’s so much fun to cook for people who are so enthusiastic and appreciative of the dishes you make!

Here’s how you make the fried rice.

*Serves 2
1 1/2 cups cooked brown rice (leftover or fresh…I make 1 cup dry w/ 2 cups veg stock)
1/2 red onion, diced
6 button mushrooms, quartered
3 garlic cloves, grated
1/2 inch of fresh ginger, grated
1 mango, diced
1/2 cup frozen peas
handful chopped cilantro

1 egg, beaten
dozen cashews, toasted

sauce:
2 T tamari (gluten-free soy sauce)
2 T water
juice of 1 lime
small squeeze agave (like 3-4 drops)
1/2 inch grated ginger

Saute your onions in 1 tsp EVOO. Let those soften and then add in your garlic and ginger. Stir those in, and then add your mushrooms. Let those release their moisture. In the meantime, in a separate frying pan, scramble your egg in olive oil spray–only cook them partially, as they will be added back in. (The whites should be runny). Put them on a plate and set aside. Also, combine your sauce ingredients. After the mushrooms are tender, add your scrambled egg and mix it with your veggies for about 30 seconds.  Then, stir in your rice, sauce, mango and peas. Cook for about 2 more minutes.  Right before you serve it, stir in the cilantro, and garnish with cashews.

gorgeous, flakey flounder!

Next, the flounder. Wow, was this fish ever moist and juicy. Oh my Gosh, so delicious. I broiled it with 1 tsp EVOO, lemon zest and juice, S & P.  I am convinced that the reason this fish is so fantastic is because Lobsta Bakes supplies such fresh, wild, ocean-caught fish. The quality is remarkable, and it shows in the fabulous flavor of the fish!

toasty cashews and fresh cilantro!

This meal was wonderful. The rice had a symphony of flavors! At first, my mom was v-e-r-y skeptical….mango and egg? But don’t be scared, my Happy Tummies!! You don’t taste the eggs! It just gives the rice a great texture, and acts as a binder! But back to the fabulous flavor explosion: The mango was sweet, the lime was tart, which complimented the saltiness of the tamari (soy sauce), and the fresh cilantro. Also — the textures! The chewy rice, juicy mango, crunchy cashews, and the peas which sort of *pop* in your mouth! So enjoyable and so delicious.

y-u-m!

Next time you’re craving take out, try this healthy alternative instead! You won’t be disappointed!