Princess Slaw with Broiled Flounder!

Tags

Body Ecology Diet, cabbage, coleslaw, mustard, quinoa, radishes, vegan

Princess Slaw?

Princess Slaw! Pink Radishes and Purple Onions!

What in the world is that?

Princess?? Well…it’s a tangy, cabbage coleslaw-like dish, without dairy. And….it’s pink and purple:) It’s so dainty and pretty, it makes you feel like a princess when you eat it!

so crunchy and flavorful!!

OK — maybe a bit of a stretch, but hey…whatever floats your boat, right?

warm and nutty quinoa…mmmm!

Tonight for dinner, I made my Princess Slaw, with Broiled Flounder, and Quinoa. It was SO yummy!!

Here’s what you need for the Princess Slaw:

1 head of cabbage, shredded
1/2 red onion, sliced paper-thin
6 radishes, sliced paper-thin, and cut in half
sea salt and pepper
pumpkin seeds, toasted

Dressing:
juice of 1 big lemon
1 Tbsp + 1 tsp whole “grain” mustard (homemade or store-bought — can also use dijon)
1 tsp EVOO
6 drops pure stevia extract
fresh dill, chopped

Using a mandolin, carefully shred your cabbage and radishes. You can also slice your onion on the mandolin, or slice paper-thin slices by hand. Place all these in a big bowl. Then, add about 1 1/2 tsp sea salt and several grinds of pepper over the veggies. Toss to coat everything with salt — this causes the raw veggies to soften slightly, and release their moisture, creating the beginning of the dressing. Then, pour the dressing over the veggies and toss to coat. Chill in the refrigerator for at least 20 minutes. Serve garnished with toasted pumpkin seeds. SO GOOD.

the pumpkin seeds provide a nice *pop!*

With this, I served broiled flounder. Wow, Lobsta Bakes’ wild, ocean-caught flounder was super delicious! It was so moist and sweet! I broiled it with 1 tsp EVOO, salt, pepper, paprika and chili powder. I LOVE the crust on this fish: it brings a little heat, which compliments the sweetness of the fish perfectly!

beautiful crust on the flounder:)

I also served this with quinoa. I stirred in some spinach and sliced green onions to the cooked quinoa, which was quite delightful.

so cooling and refreshing! delish!!

This meal was fantastic! The Princess Slaw was SO DELICIOUS! It was so crunchy, light and refreshing! It was addicting! Your fork kept going back for more and more! It was cool and slightly *zingy* on your palate. The coolness of the slaw, paired with the warm and nutty quinoa was wonderful. The temperature differences, textural variety, and flavor explosions made this meal a 10!

Happy Tummies!

GF Cauliflower Pizza Crust & Homemade Mustard!

Tags

Body Ecology Diet, cauliflower, hazlenuts, mushrooms, mustard, olives, pesto, pizza, red pepper

I’ll tell you what…there’s nothing quite like getting together with old friends. It’s so wonderful — you pick up right where you left off. Each person is slightly different — older, more mature — but comfortingly, exactly the same. They know you better than anyone, and love you just the same:)

incredible pesto and veggies!

Tonight’s dinner was a bit like that — slightly different, but the same. I’m talking about my Body Ecology Friendly Pizza. It was comforting pizza — but different. How? The crust.

mushrooms, peppers, and olives, oh my!

The crust of this pizza was made out of Cauliflower and Ground Hazelnuts! Yes, you heard that correctly — Cauliflower is back with a vengeance! So far, we’ve roasted it as steaks, and mashed it like potatoes. But this time, it debuted as a crust! A wonderful, crispy-edged, gluten, grain, and dairy free crust!

so colorful and flavorful!

Here’s what you need for the crust:

1 head of cauliflower, processed to a crumb
1 cup + hazelnuts, ground into flour
1/4 onion, chopped
3 garlic cloves, chopped
2 Tbsp quinoa flakes
3 egg whites
salt and pepper

Preheat your oven to 450. In your food processor, process your cauliflower, onion and garlic into a crumb — don’t let it become a paste! You will need to do this in batches. Put the processed cauliflower into a large bowl. Add in your egg whites and stir to combine. Then add in your hazelnut flour and quinoa flakes. Line 2 baking sheets with parchment paper and divide your batter into 2 pies. Spread it with a silicone spatula as thin as you can get it! Bake for about 25-35 minutes, until the edges brown.

so tasty!

Top the pizza with your favorite toppings!

fresh from the oven!

I topped mine with pesto and sautéed onions, garlic, red peppers, shiitake mushrooms, and olives! It was delicious!

gluten, grain, and dairy free!

Here’s the pesto recipe:

1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste

Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!

The pesto sauce is one of my favorite was to top a pizza — it is SO bright and fresh. It pairs so beautifully with the savory, garlicy veggies.

my parents’ gooey, cheesy pizza

My parents topped their pizza with tomato sauce (I can’t have tomatoes on the Body Ecology Diet, and I’m allergic), my sautéed veggies, and LOTS of mozzarella cheese! I must say, all that gooey cheese made my mouth water!

fantastic crispy edges!

This meal was great! The crust was so “out of the box!” Now, it’s not your “pick up and eat” type of slice — it’s definitely a “fork-and-knifer.” The outside crust did get very crisp and crunchy — and you could pick it up! But the center was soft yet firm. The flavor was great — it was almost sweet because of the hazelnuts! It was a great change of pace.

a nutritionally dense plate!

Now I’m not saying that ((B.E.D. aside)) given the choice between a great GF slice, and a cauliflower crust slice I’d go for the latter. But, given my dietary prison situation right now, I was grateful for a comforting slice pizza, graciously provided by cauliflower:)

And finally — Homemade Mustard!

Now you may be wondering why I tackled such an odd condiment. Well, on the Body Ecology Diet, the only vinegar you’re allowed to have is Raw Apple Cider Vinegar. (All others create a favorable environment for yeast). As a result, all prepared condiments are off limits because they’re made with red wine vinegar, balsamic vinegar, etc., or contain SUGAR. Soooo, I made my own mustard!

gorgeous whole “grain” mustard!

And it is REALLY good. Like, my mom said if I sold this in a gourmet store, it would go for about 8 bucks.

Here’s what you need:

1/2 cup mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
2 drops pure stevia extract
1 tsp sea salt
3/4 tsp allspice
3/4 tps tumeric

In an airtight container (like a mason jar), soak the mustard seeds in the vinegar and water for 2 days. Then, add your stevia, salt, and spices, and blend until you get your desired consistency. I used a Magic Bullet, and blended for about 15 seconds – it gets thicker the more you blend.

It definitely packs a spicy punch! But it is SO fantastic! And I love the whole “grain” texture! I like eating it with millet crackers, with veggies, and stirred into my zesty spinach! You can also make a salad dressing out of it by thinning it with a little olive oil, honey, and water!

Let’s make it a great week!

When the Results are Rotten

Tags

brown rice, food allergies, gluten free, Maker's Diet, mushrooms, mustard, pasta, spinach, Ulcerative Colitis, vegan

Here’s A Sneak Peak of Dinner….But First……..

delicious!

Today was a bit of a downer day. I don’t mean to bring negativity to my Happy Tummies, but I got the results back from a food and environmental allergy panel I took about 3 weeks ago. I got a bunch of blood drawn, sent the results to a lab in Massachusetts, and have waited with bated breath for results that could lead to some answers for my UC.

I’m at the beginning of my 4th week on my new holistic regime, and part of the therapy was to check for food allergies. Well…they came back, and not so wonderfully. I mean, I guess I should be thankful that there’s not more, or more severe allergies, but it still is crummy.

Drum Roll Please:

Wheat
Egg Yolks
Tomatoes
Almonds
Cashews
Yeast
Green Peas
Coconut
Ginger
Black Walnuts
Pineapple
Green Beans
Pinto Beans

So, this list doesn’t seem like a big deal, but the top 5 are staples in my diet — and all store-bought GF products usually contain yeast AND egg yolks.  Almond milk has been a lifesaver, and cashews are my favorite snack.

Here’s a typical day:

Breakfast: Eggs + GF Tortilla —- no more yolks
Lunch: Eggs + Tomato salsa + cilantro + GF Tortilla —– no more yolks or salsa
Snacks: Almonds, Cashews, Raisins, GF Chips w/ Hummus, Apples — no more almonds or cashews
Dinner: I cook all the time with ginger, peas, TOMATOES, sun-dried-tomatoes, coconut, almond milk, and eggs — not anymore! No more yummy homemade Marinara Sauce or amazing Pad Thai or Chinese Stir Fry or Curries or Frittatas or Homemade GF Pizza! ::tear::
Snack: Almond – Cashew – Raisin – Dark Chocolate homemade trail mix — goodbye
Dessert: French Macaroons (Made with almond flour) — adios!

Ok enough wallowing in self-pity.

As with everything in life, I need to see the good in this.  I need to realize that although these foods are foods that bring enjoyment, they also could be culprits to why I’m still not completely healed from my Ulcerative Colitis flare yet.  This is a blessing in disguise, because now I have something that I can control to help in the healing process.  By avoiding these foods, I could possibly stay away from flares indefinitely, or at least prolong my remission! I’ll just have to be more creative making yummy, delicious, healthy and nutritious gluten-free and vegan fare without these ingredients — at least for right now.

yum!!

Ok, thanks for letting me vent. Now on to dinner tonight! I made a delicious Zesty Spinach and Mushroom Pasta with Broiled Flounder! It was D-licious!

the mushrooms were chewy and full of earthy flavor

Here’s what you need:

1 box of mushrooms — sliced
1 onion — diced
5 garlic cloves — minced
1 box of baby spinach — chopped
1/4 cup white wine
1/2 cup vegetable stock
2 tsp Dijon mustard mixed with 2 Tbsp water
1 tsp corn starch mixed with 2 Tbsp water
pinch of nutmeg
reserved pasta water

zesty spinach and mushroom GF pasta!

Saute your onion in 1 tsp EVOO, salt and pepper. Let it soften and start to brown. Then, add your garlic and mushrooms and let them release their moisture and brown. Deglaze the pan with the wine, scraping up the bottom of the pan. Add your veggie stock and spinach, and cover the pan for 2-3 minutes to wilt the spinach. Then, stir in your mustard sauce and nutmeg. Finally, stir in your corn starch slurry and allow the sauce to thicken. Add in your cooked brown rice pasta and toss to coat. Use a little pasta water to thin it out if necessary. Enjoy!

check out that gorgeous dill and lemon crust!

With this delicious pasta, I served amazing wild, ocean-caught flounder from Lobsta Bakes. I broiled it for 15 minutes with 1 tsp EVOO, lemon zest and juice, salt, pepper, and fresh dill. This was SO unbelievably moist and tender. And the dill gets a little charred underneath the broiler, so there’s a hint of smokiness. So delicious!

so flakey and moist!

This meal was fantastic. The pasta was so flavorful! There was a zesty tang from the Dijon mustard, paired with the earthy chewiness from the mushrooms, and deep green savoriness from the spinach. All tied together with the slight garlic backdrop. Truly outrageous.

gluten-free and vegan!!

Until Tomorrow!

Thyme & Garlic Roasted Fingerling Potatoes w/ Cod!

Tags

gluten free, Maker's Diet, mushrooms, mustard, potatoes, spinach, vegan

Today was another great day! My mom surprised me again with gorgeous Lilacs from the garden. She’s really trying to make this tough time as enjoyable as possible…if thats possible! But I am so thankful.

gorgeous flowers...and check out my mom's exquisite needlepoint she's working on!

So for dinner tonight, I made comfort food in the form of Roasted Banana Fingerling Potatoes, with zesty spinach and mushrooms, and broiled cod! It was so wonderful — a hug on a plate!

yum!

There is one confession though — my parents didn’t have cod. Lobsta Bakes had AMAZING wild, ocean-caught, jumbo-lump crab meat today. So she bought some for her and my dad, and cod for me. Sadly, shellfish is not on the Maker’s Diet, so I had to take a pass. *tear* But it was fun to live vicariously through them as they dunked their crab in drawn butter. *sigh*

such flakey and delicate cod!

Ok…so these Banana Fingerling Potatoes were a fun twist on the humble spud tonight! I’ve never worked with them before, and was absolutely delighted by the outcome! I roasted them with thyme and garlic!

wonderful flavor from the thyme and garlic!

Here’s what you need:

Banana Fingerling Potatoes — a small bunch per person — pricked with a fork
1 tsp EVOO
salt & pepper
1 T fresh Thyme, chopped
3 garlic cloves, chopped

Here’s what you do:

Preheat oven to 425. After you wash your potatoes, make sure they are bone dry! Put them on an olive-oil-sprayed baking sheet, and sprinkle them with 1 tsp EVOO (or more if you’d like), salt, pepper, and thyme. Put them in the oven for 30 minutes — stirring every 10 minutes. After 20 minutes, stir in the chopped garlic. After 30 minutes, enjoy! (I ate mine with ketchup!)

a heathy, tasty plate of nutrition!

With these gourmet potatoes, I made my zesty spinach and mushrooms — again, a standby, since it’s my family’s favorite vegetable I make!

zesty spinach and mushrooms!

Here’s what you need:

1/2 onion, diced
3 garlic cloves, minced
6 button mushrooms, sliced
2 handfuls of baby spinach
splash of white wine
1 1/2 tsp Dijon mustard dissolved in 2-3 Tbsp water

Saute 1/2 onion in 1/2 tsp EVOO, salt and pepper. After they soften, add in your garlic and mushrooms and let them release their moisture. After they cook down, add in a splash of white wine, and let that reduce. Finally, add your spinach and wilt it by stirring in your Dijon mixture. YUM.

Finally, I made broiled cod, for…me:) It was so delicious. Lobsta Bakes’ only provides the best: wild, ocean-caught, never frozen, flown in that morning from Maine, quality seafood. And this Cod is no exception. It is flakey, a little bit chewy, and delicately sweet and succulent! I broiled it for 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest, and juice. Delish.

snappy little potatoes!

This meal was so wonderful! I will definitely make these Banana Fingerling Potatoes again! They had such a wonderful flavor — the insides were creamy and buttery — without the butter! And when you roast them, the skins get a little crunchy, so they *pop* or *snap* when you bite into them! So delicious! Especially with the deep flavors of garlic and thyme! And my zesty spinach and mushrooms never disappoints. A little kick from the Dijon and white wine, rounded out by the earthy, green spinach. It was so bright and yummy.

Until tomorrow!

 

Sweet & Spicy Pear Quinoa Pilaf w/ Broiled Cod!

Tags

almond, gluten free, Maker's Diet, mustard, pear, quinoa, spinach, vegan

Here we are again, on a beautiful Friday night. Not a cloud in the sky, and actually HOT outside! Spring is definitely here. And today, my mom put out all our bird feeders so that I could watch them feed from the couch. Again, I am so blessed. There are a like, 7 feeders, I’m not even kidding! I feel a little bit like the Home Alone Bird Lady…haha….

the bird lady!

………Juuuust kidding!

nutty quinoa with sweet, juicy pears

Well, tonight for dinner, we had a very special treat. I made my Sweet and Spicy Pear Quinoa Pilaf. Oh my, was this delectable! I’ve made this before, stuffed inside a butternut squash. Wow. You can find that beautiful, Easter-worthy recipe here. But tonight, I let it stand on its own!

mmmm!

Here’s what you need:

1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped
2 stalks of celery, small dice

Dressing:

2 tsp Dijon mustard
juice of 2 lemons
3 green onions, sliced
2 drops agave
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
salt
a little water to stretch the sauce

sweet and spicy pear quinoa deliciousness!

Here’s what you do:

First, in a dry pan, toast your almonds over medium-low heat. This releases their deep nutty flavor.  Toast until fragrant. Next, put your quinoa on the stove and cook it according to the package directions using veg stock.  While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, celery, almonds and raisins and fluff/stir the those in as well.  Finally, cover it for just a couple of minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp).

so ridiculously good!

With this amazing pilaf, I made broiled Cod. Wow. Lobsta Bakes’ wild, ocean-caught Cod is absolutely succulent. It is so flakey, and a bit chewy.  The “meat” is delightfully sweet, and is highlighted so well by the lemon! I broiled it for about 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. Fantastic.

beautifully flakey cod!

This meal was just outstanding — if I do say so myself :). My parents raved about the pilaf and said I could serve this at a restaurant! It was just bursting with flavor! The nutty quinoa, with the zingy-punch from the lemon and Dijon dressing was complimented perfectly by the underlying sweetness from the pears. This flavor combo paired wonderfully with the intense sweetness from the raisins, and the subtle backdrop of spice from the cinnamon and allspice. It was just fantastic.

a symphony of textures, flavors, and colors!

And not just the flavors — the textures too!! The pears were ripe and juicy, the almonds gave a beautiful crunch, the raisins were sticky and chewy, while the quinoa *pop* in your mouth! It was so fun to eat! And it looked beautiful — with all the soft lime green colors poking through the dark quinoa. It truly was a delicious explosion in your mouth!

yummo!

I hope everyone has a fun and relaxing weekend!

“Can I Get an Amen!” Sweet Potato Souffle!

Tags

eggs, gluten free, Maker's Diet, mushrooms, mustard, spinach, sweet potato

Can I tell you a secret?

shh! It'll be our secret:)

I’m giddy with excitement to share with you. It’s about potatoes…sweet potatoes. And the secret, is my decadent souffle, that is fat-free, gluten-free, dairy-free, refined sugar-free, and 100% out of this world! Give this a try, and you too will be shoutin’ an “Amen!”

Here’s what you need.

2 small sweet potatoes, baked
2 egg whites, beaten to stiff peaks
1/4 tsp cream of tartar
1 tsp cinnamon
1/8 tsp nutmeg
few good “shakes” of ground cloves
healthy pinch of salt
healthy squeeze of agave — about 1 – 1 1/4 tsp
unsweetened vanilla almond milk — about 4 Tbsp – 1/4 cup

Souffles are notoriously difficult. Yet they are part of a cook’s arsenal of dramatic dishes.  I knew I had to try.

meringue-like, fluffy, egg whites! Better than marshmallows!

Here’s what I did:

1) I microwaved 2 sweet potatoes (prick them first) for 5 minutes, and then put them in a 350 degree oven for 10-15 minutes, until they are tender and soft.

2) Split them down the middle and scoop out the flesh. Put in a large bowl with a slug of cinnamon, a bit of ground nutmeg, a dusting of ground cloves, and a healthy pinch of sea salt. I also added in probably 4 T – 1/4 c unsweetened vanilla almond milk, and just a squeeze of organic agave. I then blended these with a hand blender until they were creamy.

3) In a stand mixer, take 2 room temperature egg whites and whip them with 1/4 tsp of cream of tartar. Beat on high until you get stiff peaks, about 5 or 6 minutes.

4) GENTLY fold in the whipped egg whites to the sweet potato mixture with a silicone spatula in 3 batches. (fold down the bottom, up the sides and over) Be careful not to over mix…you want big chunks of egg whites and streaks of potato. This gives it its light and airy texture.

5) Put in an olive-oil-sprayed souffle dish and bake in a 325 degree oven for about 20-25 minutes until the top is nice and golden.

It's so good, you'll think it's dessert!

With this souffle, I also served my zesty wilted spinach and broiled Walleye.

This is my family’s favorite vegetable that I make. Here’s what you do.

1/2 onion, diced
3 garlic cloves, minced
6 button mushrooms, sliced
2 handfuls of baby spinach
splash of white wine
1 1/2 tsp Dijon mustard dissolved in 2-3 Tbsp water

Saute 1/2 onion in 1/2 tsp EVOO, salt and pepper. After they soften, add in your garlic and mushrooms and let them release their moisture. After they cook down, add in a splash of white wine, and let that reduce. Finally, add your spinach and wilt it by stirring in your Dijon mixture. YUM.

zesty spinach and mushrooms!

Finally, I served broiled Walleye. Lobsta Bakes’ wild, ocean-caught, Walleye was SO delicious! It was our first time having it, and it had a superb texture! It had a nice chew, but was still flakey and delicately flavored! I broiled it for about 20 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. Delish.

gorgeous, flakey walleye

This meal was just….wow. There were so many different flavors going on that were scrumptious on their own, and even better when they were combined together! First, the spinach was so zesty and flavorful with the Dijon mustard. It had a little kick, and was full of outstanding, bright flavor. This paired wonderfully with the lemony fish. And what really set this meal over the top was the souffle! Oh my Gosh! It was airy and light as a cloud! There were streaks of creamy potato, and bites of meringue-like fluffiness. My mom thought I had put marshmallows in it! But no ma’am! Just pure, fat-free, protein-packed, egg whites! 100% amazing.

Try this souffle…you’ll become a believer :)

Spinach & Artichoke Dip Pasta w/ Pollock!

Tags

artichoke, brown rice, gluten free, Maker's Diet, mustard, pasta, spinach, vegan

What a beautiful Saturday in March! We’ve put a couple of bird feeders up outside on the patio, and its so fun to watch all the different birds come and eat! OK — I know I sound like a crazy bird lady right now…but when you’re stuck on a couch — sick — everyday, you begin to appreciate the little things…even birds:)

such wonderful flavor!

So tonight for dinner, I decided to try my hand at a Spinach and Artichoke Dip Pasta.  Spinach and Artichoke Dip is one of life’s most glorious foods. And it is absolutely NOT vegan. Your average S&AD contains pounds of cheese, mayo, sour cream…all combined to make a decadently delicious dip! So, needless to say, “vegan-izing” the dip would prove to be quite a difficult task.

packed with green nutrition!

Now, they do make vegan mayo and sour cream, but to be honest, I’m not a huge fan of consuming all those processed ingredients. We’re going for happy tummies here.  So, I tried to make this dish fresh, healthy, and as unprocessed as possible.

yum!

Here’s what you need:

3 big handfuls of spinach, chopped
1/2 red onion, diced
1 1/2 cups artichoke hearts, chopped
5 garlic cloves, minced
3 Tbsp white wine
1/4 cup veg stock
1/4 cup plain unsweetened almond milk
1 Tbsp Vegan Cream Cheese
1 tsp Dijon Mustard
Dash of nutmeg

Saute you onions in 1 tsp EVOO, salt and pepper.  After they soften, add in your garlic. Stir in your artichokes and let them cook for a few minutes. Deglaze with your wine. Let it reduce, and then add in your stock, almond milk and nutmeg. Let that cook for a bit, and then stir in your spinach, wilting it. Once it has wilted, stir in your cream cheese and Dijon mustard. Combine with your pasta, and re-season it with salt and pepper. I added considerably more salt at the end. Yum!

Look at that flakey Pollock!

Finally, with this yummy pasta, I served broiled pollock. This was our first time having pollock and my goodness was it fantastic! Lobsta Bakes‘ wild, ocean-caught pollock is so flavorful and delicious! It flakes so beautifully, and is a bit “meatier” than cod, but still just as tender and delicate. We will definitely be having this again! And let me just say, it is a rare and refreshing find when you come across a shop that treats you like family. It’s true. The guys and gals at Lobsta Bakes are so wonderful. They know I am sick, so they always ask my parents how I’m doing that day, or will package our fish up with a smiley face drawn on the butcher paper. Little things that elevate them from an amazing fresh fish supplier, to a genuinely wonderful shop full of friends. :) We need more businesses with the authentic character of Lobsta Bakes!

spinach and artichoke goodness!

This meal was delicious. Although it didn’t *quite* have the Spinach and Artichoke Dip gooey-stringy-molten-cheesiness that we all love; it did have outstanding flavor with fresh and healthy ingredients. You got the spinach and artichoke flavor with the slight creaminess from the cream cheese and the reduced almond milk and stock. The Dijon mustard chimed in with a little *zing,* rounding out the pasta. Truly wonderful.

Happy Saturday!

Confetti Twice Baked Potatoes w/ Cod!

Tags

carrots, dessert, gluten free, Maker's Diet, mushrooms, mustard, peas, potatoes, Roxy, vegan

Today was my dad’s birthday! And to celebrate, he spent 3 1/2 hours at the doctor with me. What a great father. But that’s a perfect example of his character: he is such a loving and selfless father who will do anything for his family. He leads by example how to live a Christ-centered life, and I am truly grateful to be your daughter.

Happy Birthday Dad! I love you:)

So tonight, I wanted to make my dad something really special for his special day! I had my mom pick up a *grass fed* steak at the grocery store for him….but then I remembered it was a Friday during Lent — no meat. Looks like he’ll have a special steak tomorrow! So I served Twice Baked Potatoes (Two Ways) and Broiled Cod! Ooooh yum!! This was so good. And I was able to customize it too! I made vegan, veggie stuffed potatoes for me, and your traditional butter-sour cream-milk-cheddar cheese potatoes for my parents!

So yummy, and so healthy!

I wanted to have delectable veggies stuffed into my twice baked potatoes. They ended up looking like little presents! Potatoes covered in Confetti! Here’s what I did:

4 carrots, small diced
6 mushrooms, minced
1/2 onion, small diced
3 garlic cloves, minced
1/2 cup frozen peas
1/2 cup chopped frozen green beans
2 green onions, chopped
chives, minced
3 Tbsp white wine
1 tsp Dijon Mustard
splash of almond milk — plain, unsweetened

First, the potatoes…if you have the luxury of time, you can bake them for an hour, but if not…microwave them for 6 minutes (pricked), and then transfer them to a 400 degree oven for 20 minutes. If you want to be fancy-schmancy like I was with my parents’ potatoes, you can rub the outside with EVOO, and then sprinkle with sea salt and freshly cracked black pepper. mmm! Take them out of the oven and allow them to cool so you can handle them. In the meantime…..

Saute your onions and carrots in 1 tsp EVOO, salt and pepper.  Let those cook for about 6-7 minutes until they have softened.  Then, stir in your garlic and let it cook for a minute before adding in your mushrooms. Allow your mushrooms to release their moisture and cook down. Then stir in your white wine and let that reduce. Finally, stir in your frozen veggies and green onions, and then take it off the heat.

Once your potatoes have cooled, slice them in half, and with a teaspoon, scoop out the center, leaving a little bit of a border — creating little canoes :) Put the scooped out centers in a bowl. Add your Dijon and milk, and mash your potatoes. Then, stir in your veggie mixture, and put heaping mounds back into the canoes.  Bake at 350 for 5-10 minutes. Yum! I dipped mine in ketchup!

D-lish!

——– OR ——–

You can have your potatoes like I made my parents. These were not vegan, and not a recipe for a happy tummy, but they sure were yummy! (So I hear.) Needless to say, my parents raved about them and were literally drooling over them….butter! cheese! What I did was put their potato “meat” in a separate bowl, and mashed it with 1 Tbsp butter (maybe a little more…I was generous), 2 heaping Tablespoons of sour cream, a good splash of milk, salt, and pepper.  I stuffed their skins with that, and then topped them with a mound of shredded cheddar. Bake again for another 5-10 minutes, until the cheese has melted. My dad requested the veggies on the side, not in the skins, so these potato skins were creamy, and truly luscious.

you can see the decadent potatoes in the top left :)

I served this with mouth-watering Cod from Lobsta Bakes. This wild, ocean-caught fish just flaked and melted in your mouth. Truly delicious. I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh chopped dill. Scrumptious.

Confetti Twice Baked Potatoes!

Finally, for my dad’s birthday dessert, I whipped up a quick bread pudding in literally 4 minutes. (I wanted to sneak it so my dad didn’t see :) ) I’m sure culinary experts would have added vanilla extract, heavy cream, other spices, and exotic egg bread…but I was in a scramble. This was not GF or vegan…if I would have made a dessert I could have eaten, it would have been a tofu chocolate mint pie. Clearly, that had a high degree of epic failure, so I just made something safe and speedy.

yum...so not gluten free or vegan :(

I just cut up 3 hamburger buns (it was all we had!) and mixed those with 4 eggs, beaten together with milk, sugar, brown sugar, cinnamon, a pinch of salt, and chocolate chips. I let it sit in the fridge for an hour and a half, and then baked it for 35-40 minutes in a 350 degree oven. I topped it with a little spot of butter and a quick melted chocolate-peanut butter sauce. They loved it.

This meal was so delicious. Even though I didn’t have the gooey cheese and tangy sour cream, I didn’t miss it! The dijon added great flavor, and I loved the fresh veggies. They were “loaded” — but in the Happy Tummy way! The peas popped in your mouth, and the wine gave a subtle, bright, sophistication. That, paired with the crunchy skins….mmm! Plus…it was absolutely priceless to see my parents’ faces when they realized there was real butter and sour cream inside their potatoes:)

bold, Roxy...very bold

Finally….Roxy decided to lay on my neck tonight…..sure…make yourself comfortable:)

My brother and sister-in-law are coming in to celebrate tomorrow! I can’t wait to see them!! Yay! I’m going to take a stab at a gluten-free cake with coconut butter icing! I’m sure it will be homely and disappointing….my mom got a “back-up” angel food cake just in case ;)

Gluten Free Crepes w/ Broiled Tile Fish!

Tags

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

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

yum!

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

mmmmmm!!

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

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

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

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

gluten-free and spectacular!

How to make the crepes:

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

Next: the my zesty spinach and mushroom filling!

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

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

zesty spinach and mushrooms!

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

outrageous tile fish!

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

a little somethin' sweet:)

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

Let it rain!! :)

Sweet and Spicy Quinoa Stuffed Butternut Squash!

Tags

almond, butternut squash, gluten free, Maker's Diet, mustard, pears, quinoa, spinach, vegan

March 1. Where on earth did February go?! March?! Spring is leaving me in the dust!

One of the best aspects of winter –besides Christmas, snow, cozy sweaters, and skiing, of course– is the bountiful winter squash available! Those creamy, hearty winter vegetables that make great stews and comfort meals. Well, I decided to give one last hurrah for the winter show stopper: the butternut squash.

amazing texture, flavor, and nutrition!

I served a slow roasted butternut squash, stuffed with a Pear Quinoa Pilaf. Wow. So healthy, and so addicting.

yummm!

Here’s what you’ll need:

1 Butternut Squash, halved and roasted

1 cup quinoa

2 cups veg stock

2 pears, diced

1/2 cup almonds, toasted and chopped

1/2 cup raisins

2 big handfuls of spinach, chopped

Dressing:

2 tsp dijon mustard

juice of 1 BIG lemon…you may need to use 1 1/2 or 2 small ones

3 green onions, sliced

2 drops agave

1 1/2 tsp cinnamon

1 tsp allspice

1 tsp EVOO

salt

a little water to stretch the sauce

beautiful, sweet and spicy pears

So here what you do.  First, roast your butternut squash.  After you cut it in half, rub the flesh with 1 tsp EVOO mixed with 2 drops agave. Then place it flesh side up on a baking sheet, and roast it in a 400 degree oven for about an hour — until fork tender. Nice and slow.

Next: once you’re about 30 minutes into the roasting process, put your quinoa on the stove and cook it according to the package directions using veg stock.  While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, almonds and raisins and fluff/stir the those in as well.  Finally, cover it for just a couple minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp)

Once the butternut squash is finished roasting, fill the cavity with your quinoa goodness. If you just can’t get enough of the quinoa, you can cover the entire thing with it, like I did!

beautiful caramelization of the roasted squash

This meal was SO yummy. We already know that quinoa is a protein-packed-superfood, but it is also SO versatile, and so tasty! The flavor of this dish was wonderful. There was an inherent sweetness from the butternut squash, the pears, and the raisins, with a spicy depth  from the cinnamon and allspice. BUT! It was not at all overbearing because of the slight undertone of tang from the dijon mustard and lemon juice! So enjoyable.  The other great thing was the mix of textures! The pears were crunchy, the raisins were chewy, the butternut squash was creamy, the almonds gave a hard crunch, and the quinoa kind of *pops* in your mouth! It was like a party in your mouth!

Give this recipe a try. Not only is its presentation stunning, but it is a flavor fiesta! :D

Happy March!

This recipe was featured on The Tasty Alternative.