Stadium Snacks! GF, V, MD!

Tags

almonds, Body Ecology Diet, eggs, gluten free, New York City, SCD, Specific Carbohydrate Diet, sweet potato, vegan

Well, as we speak, I’m watching the Cincinnati Reds play San Francisco in what would be a 3 game streak! I’m really not a huge baseball fan, but apparently the Reds are doing really well this season…as in…we’re in first place in the National League!…or something like that. Woo! Way to represent!

cincinnati!!!

I have a Cincinnati Reds baseball hat…like one from Lids…I wore it once in the city. I also saw a bunch of guys wearing them on the street. I innocently asked if they were Reds fans too? They looked at me with a little smirk…”nah…”

I come to find out that the Reds hat is a sign of a gang in NYC……oh good.

Aaaaanywho, so with ballpark eats as my inspiration for tonight’s post, I thought I’d share 2 of my favorites…(or at least previous favorites, before I started the Specific Carb Diet) :P

crunchy chewy outside, pillowy inside….amazing!

GF ONION RINGS and SWEET POTATO FRIES!!

Truly amazing finger foods that you will find yourself making again and again and again! Plus…they’re BAKED so they’re guilt free!!!

First, the Onion Rings!

crispy, crunchy, baked GF onion rings! yes please!

Golden, crispy rings that make you want to shout “Amen!” And they’re gluten free, Maker’s Diet friendly and with a Vegan and BED/SCD option!

Show stoppers…the GF Baked Onion Rings! These were so delectable! They were so CRUNCHY!! Oh my Gosh! They were crispy and amazing! I will tell you though, these were slightly labor intensive.  But SO worth it! Here’s how you do it.

You will need 4 bowls:

1) Bowl of plain unsweetened almond milk

2) Bowl of 1/2 c GF AP flour

3) Bowl of 1 beaten egg

4) Bowl of GF bread crumbs (I made my own out of a GF bun in the food processor.)

Cut your onion into rings. Then dunk away…The rotation of the bowls go 1-2-3-4 :) I started out being clean and using forks, but 5 minutes in, caved and just used my hands. Place the coated rings on 2 olive-oil-sprayed baking sheets. Spritz the rings with olive oil. Put them in a 400 degree oven for 15-20 minutes or until golden brown, flipping once. Eat just one…I dare you!

The Vegan Option for these rings is to omit the eggs and AP flour. Just use the almond milk and GF bread crumbs.

For a Body Ecology Diet and Specific Carb Diet Option: omit the almond milk and AP flour and just use egg and ALMOND flour! :)

crunchy to the max!

These onion rings were hands down one of the best things I’ve eaten in a while. They were SO crunchy! There was a slight sweetness from the onion and the almond milk, which was complimented so beautifully with a little organic ketchup:) When you make your own GF bread crumbs, they actually toast when you bake them, making them incredibly crispy-crunchy! Simply irresistible!

Next, the sweet potato fries. These were amazing — crunchy-chewy on the outside, and pillowy on the inside. Sweet and delicious. And Gluten Free, Vegan, and Maker’s Diet friendly!

heathy sweet potato fries!

Here’s what you need:

2 Sweet Potatoes, cut into fries
1 tsp EVOO
salt and pepper

Preheat oven to 400 degrees. Spray 2 baking sheets with olive-oil spray. Place cut fries on the sheets. Drizzle with 1 tsp EVOO, salt and pepper. Toss to coat them evenly, and then spread in an even layer on the sheets. (Don’t overlap or they’ll steam instead of crisp). Bake for about 30 minutes, stirring every 10 minutes. Season with salt when you take them out of the oven. Delish!

colorful and delicious!

What’s not to love about these marvelous sweet potato fries? Chewy, a little crunchy, sweet and salty. They hit all the taste buds! They were a 10!

What’s your favorite stadium snack? Cotton Candy? Peanuts? Beer? :)

Until tomorrow!

Mexican Sweet Potato Gratin & a Haircut! GF, V, MD!

Tags

avocado, cilantro, gluten free, guacamole, Maker's Diet, New York City, sweet potato, tomatoes, vegan

Well some exciting news today …

I got a haircut!!! My curls are back in action!

And…my business cards came!! The font could have been a little bigger, but ehh – oh well:)

Today was a particularly fun day. Not only did I get pampered at the amazing Devachan Salon – which is an amazing “curls-only” salon, but I got to see one of my best friends who visiting NYC! She and her mom stopped by my place for a little while. It was SO good to see them!! :D

So tonight, I thought I’d share another favorite from the archives. (Why is it that ALL the archive recipes are favorites?) haha

Mexican Sweet Potato Gratin!!

Layers of sweet and spicy sweet potatoes, topped with cool and creamy guacamole!

And it’s Gluten Free, Vegan, and Maker’s Diet friendly! For a Body Ecology Diet substitution, use Red Skinned Potatoes! :D

With this gratin, I served “un-fried” black beans – also incredible:)

Here’s what you need: (Serves 4)

2 Sweet Potatoes (long and thin)
1 tsp EVOO

Spice Mix:
1 Tbsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp sea salt
Dash cayenne pepper (only add if you like heat!)

Preheat your oven to 350. Using a mandolin, carefully slice your SPs into about 1/4 inch rounds. Not paper-thin, but thin-ish. I used the 2nd setting on the mandolin.  In a bowl, toss your rounds with the EVOO and about 1 1/2 Tbsp of the spice mix. Then, in a oven-safe, non-stick pan, arrange your rounds overlapping, starting on the rim and spiraling in towards the center. After you have this layer, spray it w/ EVOO and then make another layer. Repeat, spraying after each layer until your potatoes run out — I made 3 layers.

Delight in its beauty, and then, put it on the stove over low heat for about 5-6 minutes.  You’ll hear the bottom layer start to sizzle, but that’s ok! Don’t touch it! It’s forming a beautiful crust. After you hear this sizzle, put it in the oven. After about 10 minutes, turn up the oven to 400 for 5 minutes, and then turn it back down to 350, and allow it to cook for about 5 more minutes. Make sure the potatoes are fork tender.  You will notice that it has sort of, “shrunk” — and that’s great!

flipped out!

Let the pan cool for about 10 minutes, and then flip it onto another plate. Confidence is key here for a clean flip — place the plate upside-down on the pan, and then in one big swoop, flip it! You now have a GORGEOUS sweet potato gratin!

amazing caramelized sweet potatoes!

look at those layers!

Next, the “Un-Fried” Black Beans.

1/2 onion, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 cup veg stock
juice and zest of 1/2 lime
1 tsp cumin
1/2 tsp spice mix (see above)
handful chopped cilantro
S&P

Saute the onion and garlic for 5 minutes with the spices. Add in the black beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let that evaporate. Before serving, stir in the lime juice, zest, and cilantro. Yum!

Next: Guacamole

1 avocado
1 Tbsp minced red onion
squeeze of lime
1 small garlic clove, grated
1/2 small tomato, seeded and diced small (BED omit)
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

This meal was a show stopper. First of all, the presentation was beautiful. You eat with your eyes first, so the plate should look appealing. And boy, this one sure did! There were so many beautiful colors! The burnt orange sweet potatoes, lemony green avocado, bright red tomatoes, and black beans. Dramatic -– let me tell ya.

Finally, the flavors just burst in your mouth! The spice mix in the gratin brings such a spicy-heat that is complemented so well by the caramelized sweet potatoes. They have this beautiful crust on both the top and bottom that have a sweet, smokey, sticky, caramelization. The beans are spicy and fresh with the cilantro. Finally, to round it all out, the guacamole is cooling, creamy, and rich!

Do you like getting your haircut, or is it a hassle?

Until tomorrow!

Memorial Day Recipe Round Up!

Tags

Body Ecology Diet, burger, chocolate, cucumber, GF cookies, gluten free, guacamole, Maker's Diet, Meringue, mexican, peanut, peanut butter, quinoa, recipe round up, sweet potato, vegan, Wisconsin

One of my favorite holidays is Memorial Day!! First and foremost, it is so important to honor those men and women who have risked their lives so that we can enjoy freedom. And also, Memorial Day is a great time to get together with family and friends and share laughs and good food!

Every year, we have a big family reunion up in Wisconsin — ((we came up early this year)). Boating, Beer, and Bar-B-Que! That’s the name of the game up in the Northwoods! This year will be a little different for me, since I am on the Body Ecology Diet right now to heal my Candida and Ulcerative Colitis flare. This means no sugar (or foods that break down into sugar), thus starving the yeast of its food (sugar) – no sugar, dairy, fruit, grains, beans, soy, starchy veggies (like potatoes), sweet veggies (like beets), mushrooms, tomatoes, alcohol, caffeine, or vinegars. Whew!

But no worries, I’ll still have delicious eats this Memorial Day — just not Beer Boiled Brats and Baked Beans:)

So today I thought it’d be fun to “round-up” some Memorial Day Recipes! Potlucks can be intimidating when you have food allergies, or are on a special diet. So these should help!

They are ALL Gluten and Dairy Free, and many, if not most, are Vegan. Body Ecology Recipes are labeled BED, Maker’s Diet is MD.

Princess Slaw (GF, Vegan, BED)

Sweet Potato Baked Fries (GF, Vegan, MD)

Onion Rings (GF, MD)

Killer Guacamole (GF, Vegan, MD, BED)

Cool Greek Cucumber Salad (GF, Vegan, MD)

Sweet and Spicy Pear Quinoa Pilaf (GF, Vegan, MD)

Portobello Burgers w/ (or w/o) Goat Cheese (GF, Vegan Option, MD)

Falafel Burger (GF, MD)

GF Fish Sticks (GF, MD)

Mexican Quinoa Lettuce Wraps (GF, Vegan, BED)

Monster Cookies (GF, MD)

Chocolate & Peanut Meringues (GF, MD)

Finally, I am so honored that my new friend, Sarah, from This Is What I Eat has nominated me for the Food Stories Award for Excellence in Storytelling!

Here’s how it works:

1. The nominee should visit the award site (http://foodstoriesblog.com/food-stories-award/) and leave a comment indicating that they have been nominated and by whom. (This step is so important because it’s the only way our judges will know who is being considered for the monthly award).
2. The Nominee should thank the person that nominated them by posting on their own blog & including a link to their blog.
3. Share one random thing about yourself in your blog post.
4. Select at least five other bloggers that you enjoy reading their stories and nominate them for the award. Include these nominees in your blog post.
5. Notify your  nominees by leaving a comment on their blog, including a link to the award site (http://foodstoriesblog.com/food-stories-award/).

One of the coolest things about being part of a network of “bloggers” is that you get to meet such kind, amazing people. I’ve found that each person has an inspiring, motivational story to share! It was difficult to ONLY choose five, but here it goes:

1. Tessa from Tessa the Domestic Diva. She’s a Gluten-Free Superstar who adopted a gluten-free, dairy-free, and corn-free diet after her children were diagnosed with food allergies. What a great mom!
2. Amber from The Tasty Alternative. After being diagnosed with Crohn’s Disease, she started blogging about her treatment journey using Diet and Holistic Healing. As a fellow IBD-er, her story gives me hope.
3. Taralynn from Undressed Skeleton. She’s documented her journey to health! After high school, she turned her life around by adopting a healthy lifestyle: eating right, and exercising. She’s now writing a book and inspiring others to do the same!
4. Danielle from Against All Grain. Danielle’s battle with Ulcerative Colitis has led her to adopt the Specific Carb Diet. She’s sharing recipes and hope with the IBD community. So inspiring!
5. Alex from Spoonful of Sugar Free. Living with a sugar-sensitivity, she’s come up with delicious recipes without sugar, gluten, or dairy! Her recipes are life-savers for those with Candida, or other food sensitivities.

Finally, my random fact…..when I was 7 years old, I was on a TV show like Barney, called Dooley. I won a Regional Emmy Award for it!

And thank you again Sarah! I always look forward to reading your blog everyday!

I hope everyone has a fabulous Memorial Day Weekend!!

Until Tomorrow!!

Patchwork Plate! Sweet Potato Fries, Zesty Mushrooms and Cod!

Tags

carrots, gluten free, Maker's Diet, mushrooms, sweet potato, vegan

Friday Night! And we meet again! A bit of good news today on the health front…I had a doctor’s appointment today with my holistic doc, and there was some good news. My 3x a day regimen has been cut back and simplified! So, the side effects from the meds that have been plaguing my day have been eliminated. I feel like a new woman! Woo!

crunchy outside with a pillowy center!

So tonight, we were having company over after dinner. After getting home late from my appointment, I had to throw together dinner in time to clean the house and get the hors d’oeuvres ready. Time crunch to say the least!

I made wonderful Sweet Potato Fries with Zesty Carrots and Mushrooms, and Broiled Cod. For a patchwork meal, it was quite delicious!

First, the sweet potato fries. These were amazing — crunchy-chewy on the outside, and pillowy on the inside. Sweet and delicious.

colorful and delicious!

Here’s what you need:

2 Sweet Potatoes, cut into fries
1 tsp EVOO
salt and pepper

Preheat oven to 400 degrees. Spray 2 baking sheets with olive-oil spray. Place cut fries on the sheets. Drizzle with 1 tsp EVOO, salt and pepper. Toss to coat them evenly, and then spread in an even layer on the sheets. (Don’t overlap or they’ll steam instead of crisp). Bake for about 30 minutes, stirring every 10 minutes. Season with salt when you take them out of the oven. Delish!

the not-so-pretty patchwork veggies

Next, the Zesty Carrots and Mushrooms. I’m going to be honest with you. This was supposed to be my amazing Zesty Spinach and Mushrooms. However, right before I added my organic, washed spinach, I came across a BUG in the spinach! I just couldn’t serve buggy spinach, so I made a game time decision and diced up a couple of carrots to throw in with my beautifully sautéed mushrooms. I wouldn’t typically serve carrots and mushrooms together, but we were in a pinch!

gorgeous cod filet with crunchy dill!

Finally, I made broiled cod. Oh goodness, this was so fantastic. Lobsta Bakes‘ wild, ocean-caught cod is probably our favorite fish. It is incredibly flakey and moist with sweet and delicate “meat.” I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and lots of fresh dill. YUM!! The dill gets kind of charred under the broiler, so its nice and crispy. So good!!

super healthy sweet potato fries!

This meal was actually super enjoyable. The fries were definitely the star of the meal! They stole the show! Chewy, a little crunchy, sweet and salty. They were a 10! Sadly, I couldn’t eat them with ketchup, because of my new allergies — seriously, who’s allergic to tomatoes?!?! But they were delicious on their own! And even though my zesty mushrooms were paired with carrots instead of spinach, they were still really yummy! Tangy from the Dijon mustard, earthy from the mushrooms, and sweet from the carrots!

We definitely got our Beta Carotene for the day!!

Have a great 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 :)

Rockin’ Roasted Vegetables with Broiled Cod!

Tags

asparagus, carrots, gluten free, Maker's Diet, radishes, roasted vegetables, sweet potato, vegan

I love a good storm. Pelting rain, riotous thunder, and a dazzling lightning show. Mind you, I like to *watch* a good storm from the safety of our home, snuggled up in a blanket. But none the less, I was delighted with a good thunderstorm right during dinner. It was like we had surround sound entertainment. And dinner tonight was wonderfully rustic, cozy, and comforting….perfect for Mother Nature’s temper tantrum outside.

yum!

So…Want to know how to make vegetables taste DELICIOUS? — Even RADISHES?? I’ll give you a hint……sloooowly heat them, allowing the veggies to release their natural sugars and caramelize. That’s right!! You roast them!!

 

I’ve roasted some veggies before, but I’ve never let them reach their full roasted glory. This takes some time…about 50 minutes to an hour. But the end product is absolutely magnificent.

Here’s what you need:

bunch of asparagus, ends trimmed
radishes
red onion, in 1 inch chunks
1 sweet potato, in 1/2 inch chunks
5 carrots, in 1/2 inch pieces
9 garlic cloves, peeled, whole
3 Tbsp pine nuts, toasted
fresh thyme, minced

beautiful asparagus!

Preheat your oven to 425. Get 2 cookie sheets, cover with tin foil, and spray with olive oil. On one sheet, put your asparagus, garlic, and onions. On the other tray, put the other root veggies. Spread in a single layer and spritz with Olive Oil. Sprinkle with salt and pepper. On the root veggies, sprinkle your thyme. Put your root veggies in the oven first — about 15 minutes before the asparagus. Cook for about 45-50 minutes, stirring and re-spritzing with Olive Oil after 20-25 minutes. Garnish with toasted pine nuts, and enjoy!

crisp, and light-as-air sweet potato chips!

Also with this amazing medley of roasted veggie goodness, I made my Sweet Potato Crisps. Oh my goodness, these little guys are addicting and SO yummy! Here’s what you do.

2 sweet potatoes — preferably in an even tube shape

Carefully slice your sweet potatoes with a mandolin into very thin slices. Place them in a single layer on an olive-oil-sprayed baking sheet. Spritz well with Olive Oil, and sprinkle with salt, pepper, and cumin! Bake in a 425 degree oven for 15 minutes, flipping half way through. Season with salt after you take them out. Get ready for your new favorite sweet potato dish!

AMAZING cod:)

Finally, with this veggie powerhouse of a meal, I served broiled cod! YUM! This is our favorite fish from Lobsta Bakes. Wild, ocean-caught, and fresh from that morning — flown in from Maine! It is flakey, buttery, and melts in your mouth! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice. Wow. Delish.

a plate full of nutrition!

This meal was super satisfying. Warm and comforting — like a “bear hug” on a plate! Like I was saying, there’s a certain magic that happens when veggies are allowed to slowly roast in a hot oven.  They release their natural sugars, which causes them to caramelize. — Who knew the humble onion could be sweet and decadent! Roasted veggies taste like an intense version of their flavor, with an underlying sweetness. So completely fantastic. And let me just say…radishes…when you roast them…become a whole different vegetable! Raw, they are spicy with a bit of a bite, but when you roast them, they become sweet, soft, and almost like candy! My dad….our resident veggie hater…loved them!! Score!

check out the beautifully caramelized onion!

And then the Sweet Potato Crisps. Wow. They require a little work, but they are seriously delectable! They are SO light and airy. They are exactly their name – crisp! Some of them have a little chew left on the inside, some are more crunchy, but all are absolutely Heavenly.

talk about a slow-food-movement:)

Finally, this meal was a feast for the eyes as well as the tummy. It was so beautiful, with the vibrant colors! Pink radishes, bright orange carrots, deep forest green asparagus, purple onions, burnt orange sweet potatoes, and snuggly-white toasted pine nuts! Mmm Mmm Good!

Have a great weekend, Happy Tummies! See you tomorrow!

Mexican Sweet Potato Gratin w/ Flounder!

Tags

avocado, beans, cilantro, gluten free, Maker's Diet, mexican, sweet potato, tomatoes, vegan

Monday…again. I hope everyone had a nice weekend! I sure did. My brother and sister-in-law visited on Saturday. It was so wonderful to hang out and catch up! I even got to cook for them! I made my Curry Apple Quinoa for dinner and they loved it! It was great to cook for such an enthusiastic “audience.”

Gorgeous gratin & fabulous flounder :)

SO! I’m really excited to share this recipe with you. It is beyond delicious, and is aesthetically beautiful. Tonight I made a mexican sweet potato gratin with “un-fried” black beans and broiled flounder!

scrumptious layers, and tasty "un-fried" cilantro black beans!

First: The Mexican Sweet Potato Gratin — here’s what you’ll need

2 Sweet Potatoes (long and thin)
1/2 tsp EVOO

Spice Mix:
1 Tbsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp sea salt
Dash cayenne pepper (only add if you like heat!)

Preheat your oven to 350. Using a mandolin, carefully slice your SPs into about 1/4 inch rounds. Not paper-thin, but thin-ish. I used the 2nd setting on the mandolin.  In a bowl, toss your rounds with the EVOO and about 1 1/2 Tbsp of the spice mix. Then, in a oven-safe, non-stick pan, arrange your rounds overlapping, starting on the rim and spiraling in towards the center. After you have this layer, spray it w/ EVOO and then make another layer. Repeat, spraying after each layer until your potatoes run out — I made 3 layers.

so beautiful!

fresh out of the oven!

Delight in its beauty, and then, put it on the stove over low heat for about 5-6 minutes.  You’ll hear the bottom layer start to sizzle, but that’s ok! Don’t touch it! It’s forming a beautiful crust. After you hear this sizzle, put it in the oven. After about 10 minutes, turn up the oven to 400 for 5 minutes, and then turn it back down to 350, and allow it to cook for about 5 more minutes. Make sure the potatoes are fork tender.  You will notice that it has sort of, “shrunk” — and that’s great!

The flipped gratin!

Let the pan cool for about 10 minutes, and then flip it onto another plate. Confidence is key here for a clean flip — place the plate upside-down on the pan, and then in one big swoop, flip it! You now have a GORGEOUS sweet potato gratin!

revel in its caramelized beauty!

all those layers :)

Next, the “Un-Fried” Black Beans.

1/2 onion, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 cup veg stock
juice and zest of 1/2 lime
1 tsp cumin
1/2 tsp spice mix
handful chopped cilantro
S&P

Saute the onion and garlic for 5 minutes with the spices. Add in the black beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let that evaporate. Before serving, stir in the lime juice, zest, and cilantro. Yum!

mmmmm!

Next: Guacamole

1 avocado
1 Tbsp minced onion
squeeze of lime
1 small garlic clove, grated
1/2 small tomato, seeded and diced small
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

so much nutrition!

Finally, the flounder. Oh my Gosh. Lobsta Bakes did it again! This wild, ocean-caught fish was SO moist and tender. Flounder is a bit of an abstract fish, but wow, you should try it! I broiled it for about 10 minutes with 1 tsp EVOO, the juice and zest of a lemon, S & P. It melts in your mouth. So fresh. So tasty!

This meal was a show stopper. First of all, the presentation was beautiful. You eat with your eyes first, so the plate should look appealing. And boy, this one sure did! There were so many beautiful colors! The burnt orange sweet potatoes, lemony green avocado, bright red tomatoes, black beans, and white fish. Dramatic–let me tell ya.

Finally, the flavors just burst in your mouth! The spice mix in the gratin brings such a spicy heat that is complemented so well by the sweet potatoes that have caramelized. They have this beautiful crust on both the top and bottom that have a sweet, smokey, sticky, caramelization. The fish has a lemony sweetness, and the beans are spicy and fresh with the cilantro. Finally, to round it all out, the guacamole is cooling, creamy, and fresh!

YUM!

Happy Tummies!

 

A Tale of Two Potatoes

Tags

asparagus, breakfast, eggs, frittatas, gluten free, Maker's Diet, mushrooms, potatoes, sweet potato

What do you do when you have 2 potatoes — one russet and one sweet? — You make potatoes two ways! That was the story at our house last night…we had 2 lonely potatoes that needed to get eaten…soooo we made home fries, and sweet potato chips!

mmmmmmm!

Along with our potato extravaganza, we had a beautiful Asparagus and Mushroom Frittata! YUM!! This is such an easy, quick, and inexpensive way to have a really delicious meal!

1/2 onion, diced

bunch of asparagus, sliced in 1 in sections

6-7 button mushrooms, sliced

4 whole eggs + 2 egg whites, beaten

tender asparagus peeking through :)

I sautéed 1/2 onion in 1 tsp EVOO with salt and pepper in an oven safe, non-stick skillet. After about 5 minutes, I added in my asparagus.  I let that cook for about 4 more minutes, and then added the mushrooms. Once they became tender, I took my veggies off the heat (so the eggs won’t scramble when I add them). When the pan had cooled, I poured the eggs into the pan and put it back on the burner.  I stirred it until I felt the mixture start to thicken….then stopped stirring and let it set.  Once the outside edges had set, I ran a silicone spatula along the edge.  I then sprinkled the top with a tiny bit of raw goat cheese, and put it in a 350 degree oven for about 10-15 minutes, until the eggs have set.

Next, the potatoes:

fantastic textures in our two potatoes

1) Home fries: Preheat oven to 400 degrees. Take your russet potato and cut into 1/2 inch chunks. Soak in cold water for 15 minutes. Then drain and dry them as best you can. I wrapped them in a clean kitchen towel several times.  Place on an olive-oil-sprayed baking sheet and pour 1 tsp EVOO over top and toss to coat. Lightly sprinkle with s & p (you will add more later), and add in about 1 T chopped thyme and 2 minced garlic cloves and toss again. Bake for 30-ish minutes: stirring every 10 minutes until nice and golden brown: crunchy on the outside and soft on the inside. When you take them out, sprinkle with more salt to taste.

2) Sweet Potato Chips: Use a mandolin and carefully slice your sweet potato into chips. In a bowl, toss with 1 tsp EVOO and salt. You can also add some cumin if you want a little spice. Place in a single layer on an olive oil sprayed baking sheet and bake for about 15 minutes, flipping half way through.  The bake time will vary depending on the thickness of your chips.

wow, yum!

This meal was so enjoyable. The potatoes were such a highlight.  The sweet, crispiness of the chips with a slightly tender center were so tasty. And the home fries…wow. The outside was crunchy while the inside was soft and pillowy. The frittata really brought a lot to the party. The succulent asparagus offered a depth to the dish that paired wonderfully with the slight tang from the sprinkle of goat cheese.

Last night I slept through watched the Oscars last night. It looks like I need to see Hugo and The Artist!

Here’s to a happy, healthy week!

GF Cod Fish Sticks w/ Baked Sweet Potato Chips & Spinach!

Tags

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

First off tonight, I’d like to clarify some confusion.  I know my banner says I’m a gluten free vegan. Well, when I created this blog I was vegan. However, I’ve added back in ocean caught fish and pastured farm fresh eggs to my diet, thanks to The Maker’s Diet, which promotes healing during an Ulcerative Colitis flare. Protein = building blocks for healing, cell growth and renewal. I just wasn’t getting enough protein on a strict vegan diet. OK…That is all:)

Ash Wednesday is such a beautiful day. I remember last year when I was in NYC –*tear*–I walked down the busy streets and passed hundreds, if not thousands, of New Yorkers adorned with the ashes from Mass. It was such a beautiful sight. It was comforting, knowing that you are all part of the same family. I have never felt closer to my fellow New Yorkers than that. It was so refreshing to see the professions of faith, simply through a little bit of dirt on your face:)

Alright…now to the food!

bright colors, bright flavors!

Tonight, I made Gluten Free Fish Sticks! —-squealing breaks—- what?!? Aren’t fish sticks deep-fried, horrible for you, and full of gluten? Well my friends, that is typically the case. However, I cook for a happy tummy, and have recreated this recipe to be GF, low fat, and uber delicious! In this entire meal, there are only 2 tsp of EVOO!!

Crispy, Crunchy, GF Cod Fish Sticks!

So how did I make these fantastic delicacies? Well, first of all, we had the most BEAUTIFUL wild, ocean caught, cod fillet from Lobsta Bakes. I cut it into sticks, and seasoned with salt and pepper.

Then I proceeded to bread it. You’ll need 4 bowls.

1) bowl of plain, unsweetened almond milk

2) bowl of GF AP flour

3) bowl of 1 beaten egg, (or 2-3 egg whites)

4) bowl of GF bread crumbs (I put a GF bun in the food processor and made crumbs)

Put the cod sticks in 1–2–3–4, and then place on an olive-oil-sprayed baking sheet. Bake at 350 for about 20-25 minutes, until golden brown and crispy, flipping once.

check out the gorgeous, light and crisp SP chips!

Next, the sweet potato chips! With a mandolin, I *carefully* sliced 2 sweet potatoes into very thin disks. (Try to find sweet potatoes that are even and tubular). In a bowl, mix the chips with 1 tsp of EVOO, salt and cumin (to taste). Toss, and place in an even layer –not overlapping– on 2 olive-oil-sprayed baking sheets. Place in a 375 degree oven for roughly 10-15 minutes, flipping once, and until crisp.  The cooking time will vary depending on the thickness of your disks. When they are removed from the oven, place on a plate and immediately sprinkle with salt.

Finally, I served my zesty wilted spinach.

I sautéed:

1 small onion: diced

2 garlic cloves, minced

6 or 7 button mushrooms, sliced

3 big handfuls of baby spinach

I sautéed the onion in 1 tsp EVOO with salt and pepper. I added in the mushrooms after about 5 minutes. Part way through the cooking process, I added 2-3 T white wine and let that evaporate. Finally, I added the spinach to the pan. In order to create steam to wilt the spinach, I added to the pan 1 T dijon mustard dissolved in a large splash of water. I then covered the pot with a lid to trap the steam and wilt the spinach.

You can hear the crunch through the computer!

This meal was just such a treat.  It was hard to believe that it was healthy and low fat! The crispy, crunchiness of the fish sticks was just so satisfying! And the cod was absolutely delectable…sweet and flakey.  And the breading itself added such a depth of flavor that complimented the sweet cod.  The sweet potato chips were also just fabulous. They were light and crisp — almost like eating air! It was hard to believe they were baked and not fried! And the subtle cumin flavor highlighted the sweet cod and zesty spinach just perfectly. Speaking of, the spinach was tangy and so pleasant to the palate.

At the end of the meal, my dad said, chuckling, “If you could get people in Wisconsin to eat this at their Friday Night Fish Fries, you’d cure heart disease and obesity!” That’s a pretty tall order, but hey, I was flattered to be compared with Wisconsin’s legendary FNFF’s.

Happy Tummies!

.

 

Healthy Gluten and Dairy Free Sweet Potato Souffle!

Tags

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

The start of a new week brings hope and things to look forward to…especially since tomorrow is valentine’s day! Well tonight, we indulged a little teensy bit in a decadent sweet potato souffle! Here’s the catch: its fat and sugar free! Completely healthy and insanely delicious!

You see, when you’re limited to protein sources of: farm fresh eggs, ocean caught fish, and organic tofu, you have to get creative. My mom approached me this morning and said: I have a new combination for you—a sweet potato souffle—sweet potatoes and egg whites!

a wonderful light and airy souffle!

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

Here’s what I did:

1) I baked 2 sweet potatoes (prick them first) in a 400 degree oven for 50 minutes.

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 bit pinch of sea salt. I also added in probably 3 T – 1/4 c unsweetened vanilla almond milk and just a tiny squeeze of organic agave…probably 1/2 tsp. (sorry I didn’t measure any of these….just do to taste). I then blended these with a hand blender until they were creamy.

3) Take 3 room temperature egg whites and whip them with 2 pinches of cream of tartar in a stand mixer. Beat on high until you get nice peaks.

4) GENTLY fold in the whipped egg whites to the sweet potato mixture with a silicone spatula. (fold down the bottom, up the sides and over) Add the egg whites in 3 batches. don’t over mix…the streaks of white just add fluffiness.

5) Put in a casserole or souffle dish and bake in a 325 degree oven for about 30-35 minutes until the top is nice and golden.

i mean, come onnnn :)

This souffle was truly amazing. It was almost like we had a serving of dessert with dinner! But its fat and refined sugar free! Just nutritious sweet potatoes and protein-rich egg whites! The texture was much lighter than mashed sweet potatoes and there was a beautiful golden crust on the top.

beautiful GF dairy free sweet potato souffle!

I served it with the yummy, zesty, dijon wilted spinach (see post below) and broiled flounder with lemon and dill.

What a wonderfully delicious and guilt free supper!

I hope everyone has a fantastic Valentine’s Day tomorrow! <3