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!

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

Pesto Remix!

Tags

cilantro, en papillote, gluten free, green pepper, Maker's Diet, mushrooms, pesto, vegan, wild rice, zucchini

What a weekend! It was so great having everyone together! Under our roof, we had 7 people and 2 dogs! This afternoon, the last of the crew left, and now we’re back to just three. I am so grateful for the memories created this weekend.

the first bloom of spring!

So with a strikingly quiet and calm house, I decided to use up some of the leftover veggies from this weekend. We had a random bell pepper, zucchini, and cilantro, plus lots of limes due to our healthy supply of beer!

yum!

I decided to make another Fish en Papillote (Fish in Parchment) — or in this case, tin foil! I served this with delicious Cilantro Pesto Rice!

such a beautiful presentation these canoes give!

We had a beautiful fillet of grouper from Lobsta Bakes that was wild, ocean-caught, and fresh from that morning! I made it “en papillote,” or in little tin foil canoes. I placed the fillets on beds of julliened vegetables, and they cooked in a steam bath of white wine, lemon and dill.

Here’s what you need:

1 green bell pepper, sliced thin
1 zucchini, sliced thin
4 mushrooms, sliced
1 lemon, sliced
fresh dill
white wine

ready to be sealed!

Preheat oven to 350 degrees. I portioned out my fish into 3 servings, and seasoned with salt and pepper. I laid out 3 large sheets of tin foil and laid a bed of bell peppers, zucchini, and mushrooms on each. I placed the fish on top, followed by the lemon slices and fresh dill. After folding up the sides and ends a bit, I poured a healthy splash of white wine over the fish. (This is what steams your fish and veggies!) Then fold up the sides and ends so it is all enclosed, creating a little canoe. Bake for 45 minutes, or less, depending on the thickness of your fish. Carefully open your papillote (the steam can burn!) and enjoy! Delish!

little canoes waiting to be put in the oven!

With these delectable packages, I made Cilantro Pesto Rice! This pesto remix was outstanding! So fresh and bright!

just look at that cilantro pesto rice!

Here’s what you need:

1 box wild rice

1 bunch cilantro, stems chopped off
2 stems of kale, stalks removed, steamed
1-2 garlic cloves, (depending on how garlicy you like it)
1/3 cup pumpkin seeds, toasted
juice of 1 1/2 limes
1 Tbsp EVOO
salt
water to desired consistency

Steam your kale to wilt it — just a minute or two. Put everything in the food processor, and whirl it around until it is a nice, thick, pesto! Mix this with your cooked wild rice. Yummy!

so healthy and fresh!

This dinner was delicious. It’s amazing that this patched-together-meal-to-use-up-leftovers could be so gourmet! Cooking fish in the tin foil canoes makes them so moist, tender, and flavorful! They take on the flavor of what they’re cooked with. This fish had the wonderful flavor of wine, dill and lemon! And the veggies were just wonderfully tender. Simply splendid. And this dish definitely brings the drama, as you unveil the succulent fish and veggies, waiting to be enjoyed!

all cooked in a steam bath of lemon, dill, and white wine!

Finally, the rice. Goodness, was this every scrumptious! Using cilantro in this pesto was so delightful! It gave it a truly bright and fresh flavor that you can only get from cilantro! This freshness, paired with the nutty, crunchy-chewy texture of the wild rice was absolutely delicious. A flavor explosion to say the least!

spring is here!

Here’s to a great week!

Flounder en Papillote w/ Vegan Kale PESTO Wild Rice!

Tags

en papillote, gluten free, Maker's Diet, mushrooms, pesto, red pepper, spinach, wild rice

OK. I need to calm my excitement, because I’m jumping up and down with how good tonight’s dinner was, and I’m so stoked to share it with you!

tender and moist flounder!

I am getting spoiled! My mom’s friend, who is a wonderful chef, (and shared last night’s pilaf with me) also shared a fish cooking method with me: Fish en Papillote, meaning “fish in parchment” in French. This method steams the fish, making it moist and tender, and cooks the veggies at the same time, in cute little packages! This method is not only ridiculously easy, but also has ZERO clean up!! Double score!

the package, all ready to be closed up!

Here’s what you need:

3 filets of fish (one per person)
handful of spinach
bell pepper, sliced into strips
3 mushrooms, sliced
fresh dill
lemon slices
1/4 cup white wine
salt and pepper

the veggies are hiding under the fish!

Preheat oven to 350 degrees. Take 3 large pieces of tin foil and spray a touch of EVOO onto the center. On each piece of foil, place a small bed of spinach, 1/3 of the peppers, and a few mushroom slices.  Then, place your fish on top of the veggies, and season with S&P. Place 2 lemon slices on top of the fish, followed by a bit of dill. Fold up the ends and sides a bit, and then pour about 2-3 Tbsp of the white wine over the fish (this is what steams your fish and veggies!). “Wrap” your fish in the tinfoil and seal it in so that no steam escapes — creating a little boat. Place your 3 packages on a baking tray, and bake for 35 minutes, until the fish has cooked and the veggies are tender. **When you take it out of the oven, *carefully* open the pouch, because there will be hot steam that could burn you! Have your dining buddies gather ’round when you do the “big reveal” of unwrapping — it’s dramatic and fun!

yum!

This recipe seriously highlighted Lobsta Bakes’ awesome wild, ocean-caught flounder!

With these delectable presents, I served GF, Vegan Kale Pesto Wild Rice! Oh my goodness. New. Obsession!! Not only is this dish AMAZING in flavor, it is also packed
with nutrition, since it is made with the superfood, kale! And don’t be fearful of “the kale” in this pesto — you can’t taste it! My parents had NO idea until I told them *after* they ate it — “Oh, by the way, there was kale in that!” :) Jaws hit the floor.

FANTASTIC kale pesto wild rice!

So here’s what you need.

1 package of wild rice
1 cup fresh basil
3 stalks kale – stems removed and steamed
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste

optional: 1 Tbsp Nutritional Yeast — this gives it a “cheesy” flavor, like the traditional parmesan in non-vegan pesto

delish!

First, get your wild rice going — this takes a good 60 minutes to cook. Meanwhile, steam your kale for 1-2 minutes in a steamer basket, then rinse with cold water to stop the cooking. Dry it well while you toast your pine nuts. Whirl all the ingredients in the food processor until you get your gorgeous, emerald, creamy pesto! When the rice has finished cooking, let it cool for a few minutes, and then stir in your luscious pesto. Reseason with a bit of salt, and then get ready for a flavor explosion!

lemon and dill perfume the fish!

This meal was absolutely outstanding. Thank you, L, for giving me the heads up on this cooking method! The succulent thing about cooking the fish this way, is that it cooks in a steam bath of white wine, lemon, and dill. It takes on all those flavors in a deliciously moist and tender way.

Revealing the hiding, colorful veggies!

And then there’s the kale pesto rice. Somebody pinch me — this is so fantastic, you will think you’re dreaming. The wild rice is nutty and a bit crunchy, and it is just enveloped in this rich, creamy pesto. It is bright with basil and deep with garlic. It is a creamy, crunchy, fresh, pesto-y, earthy, and nutty party in your mouth!

Go to the store. Get these ingredients. And make this rice. It will be the best decision you make all week! :)

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.

Steamed Cod with Mango Salsa & An Egg Tutorial!

Tags

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

yum yum yum!

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

mouth watering yet?

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

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

GF Cilantro Lime Rice & Cod w/ Mango Salsa!

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

The Original...Un-Fried egg

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

Tomato & Basil Open Omelet

Travel to Italy for Breakfast!

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

Beautiful orange color from the organic salsa!

Fiesta Salsa Open Omelet!

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

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

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

Cumin tortilla frittata with cilantro

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

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

GF Chocolate Macaroon with Choc-PB filling!

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

Until tomorrow!!

Grilled Mahi Mahi with Mango Salsa and Lime Rice!

Tags

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

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

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

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

Roxy...hanging by my side:)

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

mahi mahi with amazing mango salsa

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

For the salsa:

1/4 red onion – fine dice–almost minced

1/2 yellow pepper, dice

1/2 cucumber, seeded and diced

1 mango, diced

juice of 1 lime

1 tsp EVOO

chopped cilantro

salt and pepper

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

moist, flakey, and completely delicious

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

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

cilantro lime rice and gorgeous mahi mahi

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

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

light, airy, and so adorable!

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

chocolate peanut butter macaroon!

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

 

Gluten Free Mexican Pilaf with Broiled Halibut

Tags

avocado, cilantro, gluten free, Maker's Diet, mexican, olives, red pepper, tomatoes, vegan, wild rice

February is here! I hope Cincinnati will finally get some winter weather! Its been in the high 50s lately! Where’s the snow?!

Since its unseasonably warm, I was inspired to “travel” to Mexico with my delicious Mexican Wild Rice Pilaf. This was DELISH. My parents gave it 2 enthusiastic thumbs up!

yummo!

I cooked one box of wild rice in vegetable stock. Be warned…wild rice takes a long time to cook, but it is SO worth the wait. It has a crunchy texture and nutty, earthy flavor that you just can’t get from any other rice. And, its black color brings dramatic beauty to any dish.

While the rice was cooking, I combined in a bowl:

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/4-1/2 red onion, diced

1 tomato, seeded and diced

2 garlic cloves, grated

zest of 1 lime

juice of 1 lime

bunch of cilantro, chopped

salt

I let those flavors marry and hang out.

Also, cube 1 avocado (drizzle with lime juice and salt), and slice kalamata olives and set aside.

Once the rice cooked and the liquid was evaporated, I combined the “salsa” with the rice and put the lid on so that the raw vegetables would steam while I prepared the fish.

I put 1 tsp EVOO, salt, pepper, lime zest, lime juice, and cilantro on the fish and put it under the broiler for about 8-10 minutes.

flaky, zesty halibut

I plated the wild rice pilaf with the cubed avocado and olives, and stuck a few brown rice chips in there just for fun:)

This meal was so satisfying. The halibut’s texture was so buttery and flakey. It almost melted in your mouth. So utterly delicious.

We will definitely be making this meal again!