Category Archives: Gluten-Free Cake

Grain Free Prosciutto and Arugula Pizza

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Although I do not always stick to a grain free diet,  I try. I shoot for 60-70% success and call it good. I have found that there are some things that  I just can’t give up, and have to have on rare occasion:  My mom’s chicken dijon over rice. The occasional bowl of freshly popped popcorn. Red Vines.

One thing that was also on my list for a while? Pizza. It has been so great since I discovered I could make a pretty decent cracker-type crust without any grains! The possibilities are endless, but the other day I made my fave pizza ever. Mozzarella, Prosciutto and Arugula pizza. YUM. For added flair, I added some lemon balm leaves that were calling to me from my CSA box. SO yum. Here’s how I did it.

For the crust, you will need:

1/2 cup tapioca flour/starch

1/2 cup arrowroot

1/3 cup raw shredded parm cheese (I love TJ’s)

4 TBSP of refined coconut oil or other high-heat oil such as high-oleic sunflower

1 TBSP water

1 organic egg

Combine all ingredients. It will be sticky and kind of gummy.

Prepare 2 pieces of parchment paper the same size as your pizza pan ( you can trim the edges later)

BRUSH BOTH PIECES OF PARCHMENT WITH OLIVE OIL. IF YOU DO NOT DO THIS, YOU WILL END UP WITH A STICKY MESS.

Scrape the batter/ dough onto the first piece of parchment (on the greased side.) Now lay the other piece, greased side down, onto the dough. With a rolling pin, roll the crust out into a circle.

Peel the top piece of parchment off and discard. Put the crust, parchment and all, onto your pizza pan.

Next up, TOPPINGS. This is where you can do whatever you want. One suggestion? Don’t use anything too wet, like fresh mozz. It will make your dough gummy. I also find that while a good thick tomato based sauce works, a dense pesto does better. This recipe only calls for olive oil drizzled over it first, but a thick fig butter or would have been amazing.

For this recipe:

Drizzle the dough with olive oil, and brush to spread evenly.

Top with slices of mozz cheese (NOT the fresh one…too much water)

Top with prosciutto slices and bits of lemon balm (and then take a poorly lit crappy cell phone pic of it):

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Pop it in the oven. Bake at 400* for about 15-20 minutes. You want the crust nice and golden.

Once it comes out, top with the fresh arugula. I mixed mine with a bit of mesculin greens and some more lemon balm. 🙂 Some peeled, sliced fresh pears would have been awesome too, but I thought about it after the fact.

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Crispy, spicy, flavorful and satisfying. I think, for me,  “satisfying” is the most important aspect here, as sometimes, my meals are anything but.  I also feel a certain sense of satisfaction when I am using foods in the height of their freshness…bought locally, purchased in season, and used shortly after buying them.  I guarantee the fresh arugula I brought home, fresh out of the ground, is a million times tastier than the one at the store in July. You just can’t beat in-season, organic, local produce. That said, bagged arugula is better than *no* arugula. Work with what you’ve got around you, just make sure you’re eatin’ the good stuff.

Your beautiful self is worth it.

 

 

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All Hail Kale!

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So excited about greens right now. I love “green’s season”! I am most excited about my favorite leafy love, KALE.  While I enjoy kale cooked in many ways, my favorite is the fairly newly popular kale chip. Crispy, satisfying, and easily consumed without having to try too hard, (aka, you don’t have to force yourself to eat them), the kale chip my favorite way to stock up on the goodness of greens.

Why eat kale? Here are a few reasons:

KALE-Info-largeMy recipe for kale chips can be found HERE. They are quick, easy, cheap and DELICIOUS. Season however you like. I prefer mine with a little sea salt and garlic powder, but I have heard they are delicious dusted with nutritional yeast too. 🙂

Kale is available at most grocery stores, but being that it is time for greens in so many areas, check your local farmer’s market to see if it is available locally grown. Go with organic whenever you can…especially with tender plants like greens. I ordered some in my CSA box this week and am so looking forward to bakin’ it up. So grateful to live in an area where so much fresh food grows. Even more grateful for the local farmers that take the time to grow our food without chemicals, pesticides and franken-seeds. 🙂

Take just a few minutes to prep these yourself, and save LOADS on the packaged ones. Homemade kale chips are a million times better than store-bought, and I prefer to know exactly what went into the process.

Love yourselves, ladies…from the inside out. 🙂

 

Dairy-Free “Choco-cado” Pudding

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So, true story, I made this for a friend one time. She loved it. She ate quite a bit of it. She was very surprised that she liked it, because avocados had always grossed her out.

We quickly discovered that her body had been trying to tell her something all along:

She was allergic to avocados.

So in a way, I sort of poisoned my friend. Not cute.

Thankfully, she recovered just fine, but needless to say, avocados do not make an appearance in my kitchen when she is around.

Now that I have frightened you with that little tale, let me tell you how to make poisonous choco-cado pudding!

Ingredients:

2 med sized avocados, pitted and peeled. (I used mexicola from my CSA box)

1/4 cup organic REAL maple syrup OR  6-10 medjool dates

1.5 TBSP unsweetened cocoa powder (I like Trader Joe’s)

1/4 cup vanilla hemp milk

Put all ingredients into the food processor. Process until creamy and smooth. If it is too thick, add more hemp milk about a tsp at a time. If its too thin, you need more avocado. 🙂  Fold in sliced bananas if desired.

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Today was the perfect day to make this because I had 2 mexicola avocados on my counter that were *just* about to die on me. I saw this the other day and thought it was quite possibly the most perfect little bit of kitchen truth:

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Right? I know.

Also, little sidenote; My favorite variation of this recipe:

Substitute the hemp milk for raw cream. Blend all of the ingredients (minus the cream) together first, then add the cream in. Puree for 5-10 seconds until it begins to “whip”, making for a really nice mousse consistency. 🙂

This is delicious with fresh strawberries too!

Definitely file this one under the “treat” category as the sugar content is pretty high in this one, but still a nice alternative to the packaged garbage. 🙂

Enjoy… Unless you’re allergic to avocados. 😉

Taco Salad Lettuce Wraps

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Lettuce has arrived! I am so excited about greens being in season.  You have no idea.

I love a tomatoes and peppers, but darn it, I am so ready for something new!

I made a quick and tasty meal over the weekend that I thought I would share with you. It was inspired by the gorgeous lettuce in my CSA box and was super tasty.

Taco Salad Lettuce Wraps!

Ingredients:

Seasoned, cooked, ground beef which was leftover from the night before. Nice and cold. (1.5 lb Organic Ground beef, 2-3 tsp cumin, 2 TBSP chili powder, 1 chopped jalapeno, salt, pepper, garlic)

A bit of shredded cheese (cheddar in my case.)

Fresh salsa, also made from csa ingredients.

Chopped cilantro

A couple large leaves of lettuce (red leaf here.)

1 mexicola avocado, sliced.

And “dressing” made from 2 TBSP organic sour cream and 1-2 TBSP of your fresh salsa, whisked together.

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Pink toenails optional.

 

 

Pretty simple steps:

Layer like you would a taco. Meat, cheese, cilantro, salsa, avocado, dressing. Or however you like it. 😉

I served mine with a handful of “Late July” chips because I’m a texture girl and I really need crunch with my food.

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Although the lettuce held up pretty well as a wrap, I did eventually end up crushing the chips over the top and eating it like a salad. This is mostly because I’m funny about food and have strange eating habits.

These would be good taken as lunch to work, you know, if I worked outside the home. I would probably keep the lettuce and other ingredients separate until it was time to eat, though. 🙂

I’m hoping to get a few more greens-inspired recipes up this week.

Anyone else enjoying fall produce?

 

Bacon, Potato & Arugula Frittata

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Typically when I make a frittata, I stick to my standard combination. Potato, spinach and cheese.

However, when I saw that my fave farm had arugula at last week’s farmer’s market, I had an idea.

Initially, I just figured I would sub the spinach for arugula, but figured I had better consult my friend Brigitte over at 365 Days of Radical Self Transformation and ask what she thought. She’s an amazing chef, and I knew she’d have the right advice for me.

She told me to add bacon.

Now that’s a real friend.

She also suggested tomato, which sounds amazing, but I knew no one in my family would eat it. If you don’t have the “Eww That’s Gross” crew at your house, add the tomato. B knows what she’s talking about.

One pan, little prep, 20 minutes, tons of flavor. Can’t beat that!

Start with your ingredients:

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4-6 small red potatoes, sliced very thin. I used Irish Reds from my CSA box. They sort of define what a potato should taste like for me. Mine were the size of a golf ball, roughly. If yours are larger, use 3-4 potatoes.

6 organic eggs, beaten with 1/3 cup whole milk or half and half

1/2 cup cheese of your choice. I used mozz because its what I had. Something sharp would have been nicer.

2 strips of [preferably nitrate free, uncured] bacon, chopped

About 1/2 cups arugula, chopped coarsely

2-3 tbsp refined coconut oil

Salt, pepper, and garlic powder to taste

In a skillet (or fancy frittata pan if you have one), *almost* cook the bacon. Once the bacon is almost completely cooked, add the oil and  the potatoes. Sautee for a minute or two, then top with a lid and leave for about ten minutes, stirring occasionally, until tender. If you overcook the bacon before adding potatoes, it will burn at this point. Cook until just about done…it will crisp up with the potatoes.

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Once potatoes are tender, add your arugula. Toss until wilted:

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Now, add your egg and milk (or half and half) mixture and sprinkle with cheese:

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Top with a lid, and cook for 8-10 minutes over loooow heat until the egg sets up.

Serve warm with toast, fresh fruit, coffee, or whatever you like!

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I love this meal because while it’s typically a breakfast food, it makes and AMAZING dinner too. Being that I am restricting potatoes as much as my will power lets me right now, this tasted like a real treat to me. Potatoes AND bacon? In the same dish? Yeah, that was workin’ for me.

Add in the spicy arugula and creamy cheese and I was in heaven. So, so delicious.

I noticed that my CSA is starting to offer more greens  this week (helloooo fallll!!) and I’m going to have to experiment with those as well.

The “Eww That’s Gross” crew will just have to deal. 😉

 

Huevos Rancheros Con Aguacate

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I love eggs. Usually. Right now, I am pretty tired of eggs, but in an effort to boost my protein intake, I am trying to find new ways to eat them.

On Sunday, I made two attempts at egg preparation, using my CSA box as inspiration.

One peek into my fruit bowl was all it took to spark an idea for breakfast dish #1.

I spy….avocados. Yessss!

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The cutest, tiniest avocados ever, by the way. They are called “Mexicali” Avocados, and they are divine. Bonus? The skin is edible should you choose to eat it. No peeling!

Once I spotted the avocado, I had another thought. Last week, I made (and canned) some salsa. Super simple salsa too. Tomatoes, onions, peppers, squeeze of lemon and pinch of salt. The end.

Very similar to the recipe here, but without the cilantro, and it was cooked (because I was canning it.)

Then I thought, “It’s Sunday…I can eat a corn tortilla!” (Sunday’s are my “day off” from dietary restrictions.)

I knew what I had to do. Huevos Rancheros Con Aguacate (Rancher’s Eggs with Avocado.) Or, Fried eggs on a tortilla with red sauce and avocado on top.

It was SO easy guys. Even if you don’t have salsa just lying around, it is SO easy to make.( <—- click there!)

P.S. get your tomatoes now and fill up the freezer or pantry with salsa for later. You won’t be sorry!

I started off by cracking two eggs into a little egg pan over med heat, coated in butter. Once the whites started to solidify a bit, I sprinkled a small lid with water, and topped the pan with it, turning heat to low. This essentially steams the top of the eggs so you don’t have to flip them. If you prefer to flip, go for it, but I find that breaking a yolk while flipping makes me want to break someone’s face, so I do what I have to do to avoid that.

While the eggs are cooking, Fry up a corn tortilla in a little refined coconut oil. You don’t want it crispy, just a little toasty yet still pliable. Drain the oil, then set on your plate.

Once the whites are done, but  yolks are still a bit runny, slide the eggs onto the tortilla.

Take some of your salsa, and heat it up a bit in the egg pan (save the dishes!)

Top the eggs with warm salsa.

Last? Top with slices of fresh avocado and a sprinkling of sea salt.

This would have been so yummy with sauteed nopales on the side!

YUM.

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If I *really* wanted to cheat, this would have been heavenly with refried beans. In fact, it begged for them. If I’d had any in the pantry or cooked up, they would have been on that plate. So good.

Step outside the box guys. Keep your meals interesting and delicious. “Eating healthy” doesn’t have to mean “lacking flavor”. Gone are the day of stale rice cakes and crappy peanut butter.

Eat good quality, fresh, healthy foods that make your body and taste buds happy.

You really can have your cake and eat it too. 😉

 

 

It’s That Time of Year Again!

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While I’m not a HUGE “pumpkin spice all the things” person, I do enjoy a pumpkin spice latte once in a while. It tastes and smells like the holidays, which is about as much as I enjoy the holidays, to be honest.

Ugh. Holidays.

While I enjoy the latte, I don’t enjoy the price tag, OR the fact that I live 60 minutes from the nearest coffee shop.  Sooo,  when I rec’d two pumpkins in my CSA box this week, I had a moment of inspiration.

“I shall make my own!”, I declared.

Ok, I didn’t really *declare* it…it was more like, “Hmm…I wonder if I can make a pumpkin spice latte without any formal barista training, dairy, refined sugar, and without an espresso machine?”

And make one I did.

I had to start with the pumpkin. I needed puree. I don’t have a steamer or any fancy equipment in my kitchen, so I had to get creative. Before I forget, however, please note that pumpkin is good for more than just lattes and jack-o-lanterns. The effort you are about to put out for this recipe is so worth it! Your body will thank you. 😉

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Ok, enough about how healthy it is…back to how delicious it can be.

Step 1: Gather pumpkin, bowl for seeds, cutting board, and sharp knife:

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Slice pumpkin into wedges and remove seeds, setting aside for later. If you’re smart, you’ll make roasted pumpkin seeds. If you’re me, you’ll put them in a bowl of water to attempt “pumpkin strand” removal, only to forget about them and end up with a bowl of useless bloated pumpkin seeds. (If you have chickens, the seeds are an excellent de-wormer!)

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Next, I put my .50 cent thrift store pasta colander into my soup pot, dropped some water in the bottom, dropped the pumpkin inside, topped with lid and steamed until fork tender. You could use a steamer basket or veggie steamer if you are not lucky enough to own mismatched pieces that just happen to work together in a pinch.

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Once fork tender, I pulled the skin off, and pureed the pumpkin in my food processor. I also didn’t take a [crappy cellphone] picture of that.

Once I had my puree, I brewed some pretty strong coffee. I used one heaping TBSP of coffee per cup.

While the coffee brewed, I gathered my ingredients to make 2 latte’s:

3-4 TBSP of coconut sugar, depending on taste

6 TBSP of pumpkin puree

2 TBSP of grassfed butter (not pictured, and also not categorized as “dairy” in my world.)

2 tsp of raw honey (also not pictured)

1/4 tsp vanilla (which I make myself, hence the tacky maple syrup bottle sporting half of a label.)

1/4 tsp pumpkin pie spice (or in my case, some cinnamon, allspice, nutmeg, ginger and clove thrown together in random measurements. It was mostly cinnamon, fwiw.)

8 oz hot, strong coffee

1.5 cups hemp milk

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Toss all ingredients into the blender.

Blend for 30 seconds or so until it starts to foam up.

It was at this point that I realized it was going to be a lukewarm latte, due to all that cold hemp milk, so I transferred the blender contents to small pot and heated over med-low heat until warm, whisking frequently.

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I then served it, nice and hot in my fave mug:

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From two small pumpkins, I was able to freeze enough puree for about 12 more latte’s. I froze them in 6 TBSP measurements in little baggies for later.

Like, say, when the holidays come and I need a little caffeine to get me through the drama fun-filled nights.

Happy (almost)  fall!