Category: Recipe

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Recipe: Gluten-Free Peach Almond Muffins

Every Saturday ushers in my long run.  Some weeks I go longer than others.  It all depends on my training plan.  Usually, whenever possible, I like to treat the runners from my Saturday morning clan, to something rewarding at the end of their efforts.  We all, as small groups, run different mileage, or different paces, so I usually have my roommate over at the coffee shop we meet at afterwards with their treats.

As I had four beautiful, amazing peaches from my CSA bin this past week, I really wanted to make something with them.  And it just so happened, that the week prior, I stumbled across an amazing looking recipe from one of my favorite blogs – Two Peas & Their Pod.

All I had to do was modify it to make it gluten-free.  Not so hard when you have a fantastic gluten-free all-purpose flour.  So, later than planned, on Friday night, I turned on my oven, got out the KitchenAid mixer…and got to baking.

Recipe: Gluten-Free Peach Almond Muffins

Servings: 18
Time: Prep 15 minutes; Bake 20 minutes

Gluten-Free Peach Almond Muffins
Gluten-Free Peach Almond Muffins


Ingredients:

For the Muffins:

  • 2-1/4 cups gluten-free all-purpose flour (I used Better Batter)
  • 1/2 teaspoon salt
  • 2-1/4 teaspoons baking powder
  • 1 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground all spice
  • 1 large egg
  • 1/4 cup canola oil
  • 3/4 cup buttermilk (I used unsweetened almond milk)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/4 cups diced peeled peaches

For the Almond Streusel Topping:

  • 1/4 cup gluten-free all-purpose flour (I used Better Batter)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold unsalted butter
  • 1/3 cup sliced almonds
Directions:

Preheat the oven to 400 degrees F.Line 14 muffin cups with paper liners or grease the cups.  Set pan aside. In a large bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice.  Set aside.In a small bowl, whisk together egg, canola oil, buttermilk, vanilla, and almond extract.Pour liquid ingredients over the dry ingredients and mix gently with a spatula.  Mix until just combined.

Gently stir in the peaches.

To make the almond streusel topping, in a small bowl, combine flour, brown sugar, cinnamon and butter.  Mix with your hands until you have a crumbly mixture.  It is ok to have pea size chunks of butter.  Mix in the sliced almonds.

Pour muffin batter evenly into prepared muffin cups.

Sprinkle the almond streusel topping on top of the muffins.

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Let muffins cool to room temperature and serve.

~*~*~

These little muffins did surprise me.  Because when I snagged one fresh from the oven…split it in half…and taste tested it…I couldn’t really tell that it had much flavor.  So, I wasn’t exactly sure that they won me over.  My roommate said she really thought it tasted good and encouraged me to go ahead with the plan to package them up and share with my running group.

I am so glad I did, because everyone had high comments on them.  I was part of the last group getting back (I ran 16 miles, but the heat and humidity were killer…so it took a little longer), and everyone was finishing up their coffee and post-run refueling.  And I saw quite a few muffin wrappers on the plates.  Everyone thanked me for them and said they were delicious!  Hmm…

Fact is, I do think these muffins are even better on the following day.  Give all the flavors a chance to sit and soak into the muffin itself.  Because when I had mine…it was fantastic.  A little denser than I usually like my muffins, but the streusel topping was awesome and the peaches were really complimented by the different spices that were mixed throughout.

I’d make this again in a heartbeat.

So, if you love peaches and you love muffins…I encourage you to give this recipe a try.  Super delicious.  Runner approved.

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Recipe: Gluten-Free Blueberry Maple Refrigerator Oats

As part of trying to do more of a Clean Eating diet, per the recommendation of my sports nutritionist…I have decided to attempt to make my usual oatmeal for lunch habit continue…but with me making the oatmeal.  This way I have more control over the nutritional value.  And, especially, the amount of sugar that goes into each helping.

While I love my Bakery On Main gluten-free oatmeal and the multitude of amazing flavors…it is super expensive.  So, it also wracks up my grocery shopping budget.  But thanks to Pinterest…I found a way around that.  And…especially with the hot and humid summer days here…an even more refreshing way to enjoy my oatmeal in the afternoon.  Of course, this would be good any time of day…but oatmeal for lunch is my thing.

Recipe: Gluten-Free Blueberry Maple Refrigerator Oatmeal

Gluten-Free Blueberry Maple Refrigerator Oatmeal (Overnight Oats)
Gluten-Free Blueberry Maple Refrigerator Oatmeal (Overnight Oats)

Servings: 1
Time: Prep 10 minutes

Ingredients:

  • 1/4 cup uncooked old fashioned rolled oats (I used Trader Joe’s Gluten-Free Rolled Oats)
  • 1/3 cup skim milk (I used unsweetened almond milk
  • 1/4 cup low-fat Greek yogurt (I used vanilla Greek yogurt)
  • 1-1/2 teaspoons dried chia seeds (I didn’t have these…so I didn’t use them)
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Directions:

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds (if using), and maple syrup.

Put lid on jar and shake until well combined.

Remove lid, add blueberries and stir until mixed throughout.

Return lid to jar and refrigerate overnight or up to 2 days.

Eat chilled.

~*~*~

It’s simple.  It’s easy.  It’s SUPER delicious.  I loved taking bite after bite of this.  The chia seeds definitely would have made it less soupy…but I don’t have any on hand and I wasn’t going to go out and buy some specifically for this.  Maybe next grocery trip if the budget allows.  It worked out just fine without them, however.  Lunch was very nutritious and I knew everything that went into my oats.  And wow…was this every filling!

My little jar of goodness had only 185 calories and 2 grams of fat.  It also had 3 grams of fiber and 8 grams of protein in it.  How’s that for a powerhouse meal?!  There are lots of other recipes available via Pinterest and especially from The Yummy Life blog, which is where the pin takes me when I click on it.  I can’t wait to try other versions!  Total win!

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Recipe: Gluten-Free Rainbow Chard Lemon Pasta

Tonight felt like a pasta night.  Why?  Because…I love pasta.  Gluten-free pasta, that is.  And it had honestly been ages since I had made pasta for my roomie and I.  With Friday fast approaching, I have bin ingredients that are screaming to be used.  So…I went on the hunt for some ideas.

Friends, I say this to you honestly…DO NOT FEAR PASTA!  It can be made healthy as long as you don’t drown it in creamy sauces, oils, or have portion distortion.  It’s all about moderation and preparation.  And, thanks to a recipe from one of my favorite Clean Eating sites, I had just the recipe to modify tonight.  The original recipe was already gluten-free…but I changed out ingredients for what I had in my crisper drawer from my CSA bin.  It worked out beautifully.

The original recipe was taken from The Healthy Apple, who put up a great sounding dish called Swiss Chard Lemon Pasta.  Well, I had rainbow chard.  I hate olives, but I had grape tomatoes.  I always have lemon and lemon zest on hand…it seemed ideal.  And tonight…this healthy pasta dish was dinner.  And, wow…did the flavors ever sing.

Recipe: Gluten-Free Rainbow Chard Lemon Pasta

Gluten-Free Rainbow Chard Lemon Pasta
Gluten-Free Rainbow Chard Lemon Pasta

Servings: 4
Time: Prep 5 minutes; Cook 10 minutes

Ingredients:

  • 1 cup Gluten-Free Penne Pasta (I used La Veneziane Gluten-Free Corn Meal Farfalle)
  • 1 Tbsp. extra-virgin olive oil
  • 1 head Swiss chard, cut into ½ inch pieces
  • ½ cup kalamata olives (I hate olives, so I substituted grape tomatoes in their place)
  • ¼ cup fresh cilantro (I omitted this)
  • 2 scallions, thinly sliced
  • 1 tsp. apple cider vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 tsp. fresh lemon zest
  • ¼ tsp. smoked paprika
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper

Directions:

Cook the gluten-free pasta according to package directions.  Remove from heat; drain and set aside.

Meanwhile, in a large skillet, cook rainbow chard in olive oil over medium heat until wilted, approximately 4 minutes.

Remove from heat and transfer to a large serving bowl.

Add cooked pasta, tomatoes (or olives), cilantro (if using), scallions, vinegar, lemon juice, lemon zest, smoked paprika, sea salt and pepper; gently toss to combine.

Serve warm.

~*~*~

Don’t be fooled into thinking that this pasta will be lacking without a sauce.  With the lemon and the apple cider vinegar, it’s flavortown!  Honestly.  Just lots of flavor, and it all plays well with the pasta and the vegetables.  I was delightfully happy when I sat down with my bowl of veggies with a little pasta.  I love it when a dish is more vegetables than anything else.

Not only was this dish delicious…it was easy to prepare and simple to make.  Just a little chopping, some action on the stove…and then…viola!  Dinner is served.  A healthy pasta dish…you better believe it’s possible.

Don’t just take my word for it, though.  Try it for yourself.  You know you’re dying to.  Pasta night…starts…now!

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Recipe: Vegan Taco Salad (With a Twist)

Every week, I receive this amazing little green bin on my doorstep that is stocked with fresh, organic, local vegetables.  Depending on the week, I can churn through these fresh goodies quickly…or I struggle to use them up before the next week when another great bin arrives.  This week, it was one of the slower-through-the-produce weeks as my roommate had her last wisdom tooth removed and was on soft food.  But she humored me the other night…and let me use up quite a few of our veggies to create this amazing dish.

I spotted this recipe on Pinterest…and it seemed easy enough…and very, very delicious!!  So, with my roomie’s permission and blessing, this is what I fixed for dinner.  Of course, I tweaked it a little to use up some of the ingredients I had from my bin…but those will be noted in the recipe.

The recipe itself is taken from the blog Healthful Pursuit.  As I said…I added my own fresh veggie twist on it to polish off some of the items from my bin.

Recipe: Vegan Taco Salad (With a Twist)

Vegan Taco Salad (With A Twist)
Vegan Taco Salad (With A Twist)


Servings: 1
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

Taco seasoning:

  • 1 tablespoon chili powder

    Homemade Taco Seasoning
    Homemade Taco Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Taco “meat”:
  • 1/2 white onion, sliced
  • 3 tablespoons water
  • 1 cup cooked chickpeas
  • 1 teaspoon taco seasoning

Guacamole:
  • 1/2 avocado flesh, mashed
  • 1 tablespoon finely diced white onion
  • 1 clove garlic, minced
  • 1 tbsp finely chopped fresh cilantro
  • Juice from 1/2 lime
  • Sea salt and freshly ground pepper, to taste

Cilantro-Lime Dressing:

Cilantro Lime Dressing
Cilantro Lime Dressing
  • 1 bunch cilantro leaves, rinsed well
  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • 2-3 tablespoons honey, to your taste
  • salt and pepper to taste

Salad Ingredients:
  • 2 cups chopped romaine lettuce (I used cabbage)
  • 1 tomato, chopped (I roasted and chopped organic beets)
  • Salsa (optional, I didn’t use)
  • Corn Tortillas (optional, I didn’t use)

Directions:

Make the taco seasoning.  In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.

Add chickpeas and taco seasoning and reduce heat to medium.  Cook uncovered for another 2-3 minutes, until heated through.

Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.

Make the cilantro lime dressing.  Feed cilantro leaves through food processor tube and process until finely minced.  Add lime juice and process a few seconds.  Slowly pour olive oil through food processor tube and process until dressing emulsifies.  Add honey, season with salt and pepper, and process a few seconds to combine.

Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.

~*~*~

This made a lot of salad.  I doubled the recipe when I made it the other night.  It was filling and very, very delicious.  I was very impressed with the way the flavors came together.  Instead of salsa, I made a cilantro lime dressing, which really topped off all the ingredients nicely.  And instead of tomatoes, I roasted up some organic beets by wrapping them in foil and putting them in a 425 degree for an hour and a half.  After letting them cool, I peeled off the skins and put them in the fridge until dinner time the following day.  Then I chopped them up for the salad.  It added a nice earthy flavor.  The lettuce was replaced with the cabbage I had in my fridge as well.  It was a nice substitution that really, really worked well.

Substitute, dress it up as you like.  This vegan taco salad is amazing whether you make it your own or follow the original recipe.  Filling, full of great proteins, healthy fats, and great flavor.

I also made my own taco seasoning…and it was awesome!

Go ahead…give this a try!

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Arctic Zero Mint Chocolate Cookie another epic frozen dessert fail

Arctic Zero Mint Chocolate Cookie Frozen Dessert
Arctic Zero Mint Chocolate Cookie Frozen Dessert

Product: Arctic Zero Mint Chocolate Cookie Frozen Dessert – $4.99+

You know, when I first heard about Arctic Zero, I was elated.  I mean, how could you not like the idea of eating an entire pint of “ice cream” for 150 calories.  Yep.  One pint…150 calories.  It sounded too good to be true.  And when I finally started to see it crop up on shelves at various local grocery stores that I frequent, I couldn’t wait to work it into the budget and try it.

I think, at first, the hype got to me.  Because when I first reviewed the Chocolate Peanut Butter variety, I was all about it.  Thinking back, I realize it really wasn’t all I made it out to be.  Even worse…it only went downhill from there.

Welcome to the land of epic frozen dessert fails.

In concept, it’s great.  Especially if you are dieting and still want a little sweet, cold, ice cream-like treats in your food regimen.  However…I want you to know cast aside any preconceived notions of just how amazing this dessert could be…because the fact of the matter is…it’s not.  It’s not amazing at all.  It’s a little…sickening actually.

First of all, it’s sickening that I bought three pints of three different flavors without first trying it and making sure it was…you know…actually consumable.  That means I was out over $15.  Live and learn, I suppose.  Secondly, it is sickening because it just doesn’t pan out.  It doesn’t work.  It isn’t what it seems.  Not at all.  The flavor…the texture…the taste…the mouthfeel…it’s just all wrong.  COMPLETELY WRONG!

I understand that Arctic Zero is not ice cream.  When heavy cream is not in your ingredients, you really can’t call yourself ice cream, right?  Right.  And they don’t.  They call themselves a frozen dessert.  But the look, the packaging…it all equates in your mind as…ice cream.  So…it should at least be close…oh so close to that.  Yes?  Of course.

First of all…you have to let this thaw for about 10 minutes before even dreaming of being able to get a decent scoop out of this container.  That’s fine.  I’m sort of used to that, being that I eat a lot of non-dairy based, ice cream-like frozen desserts.  No problem.  But once it gets beyond that…that’s where the trouble begins…and never seems to end.

Let’s talk flavor first.  Once it’s scooped and in your bowl…ready to eat…you take a bite.  And…YES…you actually get the flavors of chocolate and mint.  It’s amazing.  It’s as advertised.  It’s not quite like eating a Thin Mint cookie…but…it might be close.  It just might be.

But once it starts to melt…it all goes terribly wrong.  Already you’ve let the Arctic Zero frozen dessert thaw to be able to scoop.  You’ll probably notice this frothy film forming on the product.  You ignore it, thinking it’s just the melting ice cream.  No product should froth…and here’s why…

Arctic Zero Mint Chocolate Cookie frozen dessert begins to take on this slimy consistency.  And it’s not just in the bowl.  It’s in your mouth.  Even if you are eating the more solid parts of this dessert, the moment it hits your tongue and starts to melt, you get this slimy film.  It’s unappetizing.  It’s disgusting.  And no amount of mint or chocolate flavor can keep that texture away.  It’s unappealing to look at and even more so to taste.  It really turned me off.  I had so many high hopes for Arctic Zero’s frozen desserts, but none of them have been any good.  They’ve had issues with flavor.  Texture.  Taste.  And now…SLIME!  I’m sorry, but no dessert should be slimy.  No food should ever be slimy.  While this one might have won me over with the flavor…the rest of it was so unappealing and such a turn off, eating the 1/2 cup serving was hard enough to stomach.

So let’s talk about the ingredients and nutrition for a moment.  A serving size of Arctic Zero Mint Chocolate Cookie Frozen Dessert is 1/2 cup.  From this serving, you will be taking in only 37 calories.  You will also be ingesting 80 mg of sodium and 5 grams of sugar.  You will also be consuming 2 grams of fiber and 3 grams of protein.  This dessert is fat free, safe for the lactose intolerant, and gluten-free.  The ingredients include purified water, whey protein concentrate organic cane sugar, chicory root, dutch processed cocoa powder with alkali, guar gum, xantham gum, natural flavors, sea salt, and monk fruit concentrate.  It all looks good in print…

…but once you taste it…you’ll wish you had just splurged on an actual dessert that tastes good.

Do NOT waste your money on these products.  None of the three flavors have impressed me at all with flavor, with taste, with texture…and I’m now out over $15 that I could have spent on something much more appetizing.  It’s dessert.  Spurge and get something worth treating yourself to eating.  Don’t waste it on a product that gets everything wrong.  Trust me.  DO NOT BUY THESE!

Arctic Zero Mint Chocolate Cookie Frozen Dessert
Arctic Zero Mint Chocolate Cookie Frozen Dessert
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Recipe: Gluten-Free Zucchini Muffins

I love to bake.  No, really…I do.  Just as much as I love to cook.  But baking…baking sort of gives you that extra level of difficulty.  All measurements have to be precise.  Nothing can be off.  Not even one bit.

Want to add another level of difficulty to the mix?  Try converting a recipe to gluten-free!  It’s not always as easy as it sounds.  Sometimes measurements have to change.  Sometimes other ingredients have to be added.

I had a lot of zucchini due to my CSA bin being laden with it this time of year.  I love squash and zucchini.  I love playing around with cooking it different ways.  And growing up, I was always a huge fan of zucchini bread.  No need for that chocolate stuff that gets added to it.  Nope.  The zucchini and the other ingredients can definitely speak for themselves.

So…every Saturday when I am in town, I have been meeting up with a great group of people to go running.  This gets my long run in and I am able to enjoy it with some company…and really focus on the long slow distance (LSD) pace that I am supposed to be practicing.  I’m no good at this running slower thing, but I’m learning.  It’s important to build up stamina and strength.

That being said, a great group was taking me on a 13 mile run last weekend and I wanted to supply some eats for afterwards.  I stumbled across a recipe for Zucchini Muffins in a blog called Eat, Live, Run…so it was maintained by a runner…and it sounded easy and delicious.  Plus…I had every ingredient necessary.  BONUS.  The result?  Everyone who took a muffin LOVED it.  And so…here is my adapted recipe to make it gluten-free and delicious…and, loved by runners and non-runners alike!

Recipe: Gluten-Free Zucchini Muffins

Gluten-Free Zucchini Muffins
Gluten-Free Zucchini Muffins


Servings: 16
Time: Prep 15 minutes; Bake 30 minutes

Ingredients:

  • 1.5 cups all purpose flour (I used Better Batter Gluten-Free All Purpose)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1.5 cups grated zucchini (about two small-medium sized zucchini)
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract (or, vanilla paste)
  • 1/3 cup canola oil
  • 2 tsp baking powder
  • Cinnamon and sugar for topping

Directions:

Preheat the oven to 375.

In a large bowl, whisk together the flour, sugar, brown sugar, salt, baking powder, cinnamon and nutmeg.  Set aside.

In a medium sized bowl, combine the grated zucchini, eggs, vanilla and oil.  Stir well to combine and then gently stir into the flour mixture.  Be careful not to overwork this—it will lead to dense muffins!

Fill lined muffin tins about 3/4th of the way up with the batter and then sprinkle cinnamon and sugar on each.

Bake for about 30 minutes or until golden.

~*~*~

These were so moist and delicious.  I did feel, however, that the nutmeg almost overpowered the rest of the muffin, so I think next time I’ll do maybe 1/8 tsp nutmeg.  Aside from that, these were fantastic.  And they keep well too.  My roommate and I polished these off this morning after hitting up the gym and they were still as moist and delicious as they were the night I baked them.  I received a lot of praise and compliments from my running group on these muffins, so I would say they were a definite hit.

The recipe is super easy…and super delicious.  Each muffin has only 136 calories in it

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Recipe: Curried Sweet Potatoes with Kale and Chickpeas

I admit…I’m a sucker for interesting and different cookbooks.  Really, I am.  I just can’t help myself when I see them.  Thankfully, for the most part, I don’t always purchase said cookbooks.  I just simply borrow them from my library and page through them until something catches my eye.

Of course, being a gluten-free vegetarian, this sometimes means I am only hitting up the sides or vegetable sections of said cookbooks…but at least it’s fun to look at some recipes and imagine how I could redo them without the use of meat.  I rarely actually put these re-imaginings into action…but it’s the thought that counts.

But then…sometimes I run across a cookbook that was just meant for me.  That was the case on my last visit to the local library, where on the shelf of new books to the library, I spotted one called Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy. and Other Leafy Veggies Everyone Loves by Nava Atlas.  I get a lot of fresh greens in my CSA bin and a cookbook dedicated specifically to utilizing them in a variety of vegan recipes just totally made my day.  There were few pictures in this book…which makes it difficult to judge a recipe, but one of them that did have a picture was for Curried Sweet Potatoes with Chard and Chickpeas.  And, wow, did it ever look fantastic?!

I just had to make it…and since I had fresh kale in my CSA bin, I changed out the chard for that…and we were golden.  I had everything else on hand except the sweet potatoes, but as my roommate had been craving baked sweet potatoes, we picked up a bunch of them while out grocery shopping earlier that week.

Recipe: Curried Sweet Potatoes with Kale and Chickpeas

Curried Sweet Potatoes with Kale and Chickpeas
Curried Sweet Potatoes with Kale and Chickpeas

Servings: 4-6
Time: Prep 15 minutes; Cook 40 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed
  • One 16-ounce can diced tomatoes (try a flavorful variety such as fire-roasted)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces kale (or chard, or any other leafy green on hand)
  • 1/4 cup chopped cilantro or parsley, or more or less to taste
  • 1/4 cup raisins, optional (but highly recommended)
  • Salt and freshly ground pepper to taste

Directions:

 

Heat the oil in a large skillet or a stir-fry pan.  Add the garlic and sauté over low heat until golden.

Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the kale leaves away from the stems.  Slice the stems thinly, and cut the leaves into strips.

Add the kale to the skillet, in batches if necessary, and cover.  Cook briefly, just until the kale wilts, then stir in.  Cook over low heat for 5 minutes, or until the kale is tender but not overdone.  Stir in the cilantro and optional raisins.  Season with salt and pepper, then serve.

~*~*~

Oh…yes!!  This was really, really, really good.  The flavors just worked well together.  I loved how the sweet potatoes and the kale meshed with the variety of spices and seasonings that went into this dish.  It was fantastic.  And it made enough for a couple days between my roommate and I.  I agree with the book…add the raisins.  I did…and it just added a nice bit of texture and burst of sweetness.  I would make this again in a heartbeat.

Delicious.  Nutritious.  Packed with flavor and all things good for you.  Yep…can’t ask for a better supper than that.  YUM!

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Recipe: Breakfast Banana Splits

So…my sports nutritionist is working on getting me in the best shape for my upcoming marathon.  That being said, she is moving me towards a Clean Eating diet.  Less processed foods.  I’m going to really embrace this, although I have a pantry to work through before I can really set onto this path.  So, it will be a slow move in that direction, but I’ll get there.

That being said, today I decided to give a “Clean Eating” breakfast a try.  After hitting up the gym for some cross training (it’s cross training day) and some strength training, I came into work and prepared what is known as a Breakfast Banana Split.  The concept came from Clean Eating Magazine…but I substituted cottage cheese (BLECH!) for Greek yogurt (YUM!).  Let me tell you…it’s awesome!

Recipe: Breakfast Banana Split

Breakfast Banana Split
Breakfast Banana Split

Servings: 2
Time: 5 minutes

Ingredients:

 

  • 2 medium bananas
  • 1 cup Greek yogurt
  • 3 tablespoons all-fruit strawberry jam
  • Fresh pineapple, chopped
  • 2 Tablespoons roasted peanuts, chopped
  • Pinch of  sea salt

Directions:

Peel and cut each banana in half lengthwise.

Place 2 banana halves in a shallow dish or bowl (or a deep traveling container if you’re off to work).

Place 1/2 cup of the Greek yogurt over center of banana and top with 1 1/2 tablespoons jam, 1 tablespoon peanuts and a pinch of salt.

Repeat with remaining ingredients to assemble 1 more Breakfast Banana Split.

Serve immediately.

~*~*~

Yes…it really is that simple.  Basic, real ingredients that leave you feeling satisfied and good about your breakfast.  I loved this and can’t wait to make it again!  The flavors are perfectly matched.  And the Greek yogurt gives you that hit of protein to go along with the fruits and the nuts that you are pairing with it.  It’s like having dessert for breakfast.  And it tastes…oh…so good!

Dig in.

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Recipe: Gluten-Free Avocado Toast

Sometimes the simplest and best meal ideas come from the most unlikely places.  Honestly.  And this recipe is no exception.  Why do I say that?  Because this recipe comes from a cookbook called It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.  What?  That doesn’t sound strange?  What if I told you that the cookbook author is none other than actress Gwyneth Paltrow.

I was at the library last week and spotted this book on the shelf of the new releases.  I picked it up and paged through it, seeing a few recipes of interest.  So, I had my roommate check it out for me (I didn’t have my library card with me) so I could look through it some more when I had more time.  The cookbook pretty much sat on the coffee table until Saturday morning.  I had a race in Frankfort, Kentucky.  Cathy was driving, so this gave me some time to page through the story in the beginning about why this cookbook came to be and a little bit about the author and co-author, Julia Turshen.  And then…I got to soak in the recipes.

One of the most enticing sounding recipes was one that actually didn’t have ingredients listed off.  It didn’t need it.  But when Gwyneth Paltrow compares a recipe to a favorite pair of jeans – “so reliable and easy and just always what you want” – I admit…I get intrigued.  And it sounded so easy.  And so delicious.  And now…I will share it with you.

Recipe: Gluten-Free Avocado Toast

Gluten-Free Avocado Toast
Gluten-Free Avocado Toast

Servings: 2
Time: Prep 5 minutes; Cook 5 minutes

Ingredients:

 

  • 2 slices gluten-free bread (I used Udi’s Gluten-Free Millet-Chia Bread)
  • 1 avocado
  • Vegenaise (or other vegan mayonnaise)
  • Sriracha (optional)
  • Salt
  • Pepper
  • Red pepper flakes (optional)
  • Lemon juice (optional)

Directions:

Toast the gluten-free bread.  Spread it generously with Vegenaise (or other vegan mayonnaise) and top it off with a few slices of a perfectly ripe avocado, ever so gently pressing the avocado into the bread.  Hit it with a nice pinch of salt or Vege-Sal and a few grinds of fresh black pepper.

~*~*~

Yep…that’s it.  Do make note that I mixed a splash of Sriracha into my Trader Joe’s Vegan Mayonnaise to give it a little kick.  I also hit mine up with a bit of red chili flakes for some added heat.  Gwyneth also suggests adding a little zip to the recipe by giving a squeeze of fresh lemon juice over the avocado toast.  But, the fact is…the sandwich is fantastic on its own with the holy trinity of Vegenaise, avocado and salt.  Simple, but delicious.

If I had a restaurant…this would be on the menu.  For real.

Thank you, Gwyneth Paltrow…for giving me a new breakfast to make.  Because I intend to make this often.  It is so delicious and so healthy…and yes…so easy to make.

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Recipe: Gluten-Free Pain Perdu with Blueberries and Raspberries

If I have time on Sunday morning…as in I am back from my long(ish) weekend run before my roommate rises and shines, I sometimes like to take a moment to prepare a hearty breakfast for the two of us.  If she’s awake…I throw together something a little quicker and with less preparation and thought.  So, the mornings I get my run done and come home to a still-quiet apartment are some of my favorite mornings.  I’ve just finished running…and now I get to spend some time, some stress-free moments, in the kitchen…making my favorite meal of the day!

Breakfast!

Don’t get me wrong, breakfast food can be eaten at any time during the day…but I love a good, hearty, and healthy breakfast to get my day off to a good start.

This morning…I made up Gluten-Free Pain Perdu with Blueberries and Raspberries…which I based my version loosely off of Giada De Laurentiis’ recipe.  I say loosely because mine is gluten-free…mine uses raspberries (not oranges) and I sweetened my gluten-free bread with lemon zest…not orange zest.  My syrup is raspberry based instead of orange based.

Pain Perdu, by the way, is French Toast.  So…it’s easy to make and, ultimately, delicious.  Here is the recipe for mine:

Recipe: Gluten-Free Pan Perdu with Blueberries and Raspberries

Gluten-Free Pain Perdu with Blueberries and Raspberries
Gluten-Free Pain Perdu with Blueberries and Raspberries

Servings: 4
Time: Prep 45 minutes; Cook 12 minutes

Ingredients:

French Toast:

  • 4 large eggs, at room temperature
  • 1/2 cup milk (I used unsweetened almond milk)
  • 2 teaspoons lemon zest
  • 1/4 teaspoon ground cinnamon
  • 4  slices of gluten-free bread (I used Udi’s Gluten-Free Millet-Chia Bread) (If not gluten-free, use slices of whole grain bread or country white bread, preferably 1 day old)
  • 1 tablespoon unsalted butter

Syrup:

  • 4-5 ounces raspberries
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/4 cup raspberry liqueur (Chambord) or raspberry fruit juice/fruit juice blend
  • 2 star anise pods
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 1 cup (about 6 ounces) fresh blueberries
  • 2 tablespoons finely chopped fresh mint leaves (optional)
  • Powdered sugar, for dusting

Directions:

For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth. Pour the mixture into a 9-by-13-inch casserole. Add the bread slices in a single layer. Let the bread soak for 10 minutes, turning once.

For the syrup: Place the raspberries into a small saucepan. Add the sugar, water, raspberry liqueur or raspberry juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove the star anise pods and cinnamon stick and discard.

Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side. Place on 4 serving plates and drizzle with the raspberry syrup and fresh raspberries. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve.