Dawn Dishes It Out

Chocolate Protein Bites

2013-12-06T11:20:00.002-05:00

I know when choosing a protein powder it can be tricky. I am very particular about what my family and I eat and I have tested a ton of powders. Some are grainy and mealy no matter what you add to them. Some taste like junk and some just are junk! The one that I swear by is Garden of Life Raw Meal. I use the vanilla flavor which a friend said reminded her of cake batter. If you follow the link above on the Raw Meal you can read a review.

Feel free to alter these bites to your liking by adding chopped cranberries, roll them in unsweetened shredded coconut or enjoy them as is. As always, enjoy and let me know if you make them!

Ingredients

6 tablespoons of nut butter (I used almond butter)
4 tablespoons of raw cacao powder (or unsweetened cocoa powder)
2 tablespoons of coconut oil
1 scoop of raw meal protein powder (I used the vanilla flavor. You can use what ever protein powder you have on hand.)

** If you want it sweeter you can add a little bit of honey or maple syrup.

Instructions (makes 8 - 10)

Put all ingredients into a medium size bowl and mix until well incorporated.
Roll into bite size pieces.
Refrigerate for 10 minutes.
Enjoy!!

** Be sure to keep refrigerated. Especially if you live in SW Florida!

Homemade Ricotta Cheese

2013-10-07T10:22:00.000-04:00

This is probably one the most delicious and easiest foods I have ever made for my family. I can honestly say I will NEVER buy store bought ricotta cheese again. My homemade version is creamier, less salty and much less watery. Plus, the most difficult part of the entire process is the constant stirring for 20 minutes. Other than a cramped wrist, it was cake! If you have children ... give them this job.

I should let you know that this was my third attempt at homemade ricotta. The first batch I added a cup of heavy cream along with the milk and I used lemon juice instead of vinegar. It tasted great but was way too watery. My second batch I used a half of a cup of heavy cream and vinegar but the curdles were small and it was still too loose. By this batch, I had already begun boiling the milk when I realized I was all out of heavy cream. I figured it was going to be a complete bust but I stuck it through. In the end, I was completely surprised that my best batch had started from what I thought was a big mistake.

We used it to stuff homemade calzones. Oh my word! They were heavenly. I made three different versions of calzones ... regular wheat for my husband, gluten free for my girls and cauliflower crust for me. (I will post those recipes too). You can go wrong with this stuff! Next time I'm thinking maybe I'll spread some on crostini and top with fresh baked apples. YUM!

Ingredients yields approx. 2 cups of cheese

6 cups of organic whole milk
1/3 cup of white vinegar
pinch of salt

*You will also need cheese cloth to drain.

Instructions

Bring milk to a boil over medium heat in a pot. Be sure to be constantly stirring so it does not get scorched.
Once milk starts to boil (this took about 20 minutes), allow to bubble for one minute (still stirring).
Remove from heat and pour vinegar into pot. This will begin to curdle the milk.
Give the mixture one gentle stir.
Allow to sit for 10 minutes.
Place a piece of damp cheese cloth over a colander and prop over a bowl large enough to catch the drippings.
After 10 minutes passes, pour mixture on top of cheese cloth.
Let cheese drain for 45 - 60 minutes. Longer for denser cheese.
Once it becomes the consistency you desire, either use/eat or store in an airtight container in the fridge for up to 4 days.
The liquid left in the bowl is whey. You can use in baking or you can add it to smoothies.

Almond Flour Chocolate Chip Cookies (Gluten Free)

2013-10-02T08:16:00.004-04:00

I cannot even begin to describe how delicious these cookies are. My family devoured an entire batch in 2 days! Since becoming a gluten free household there are some things you get used to not tasting as great as their gluten filled versions. These cookies defy those standards. They are chewy on the inside with a light golden crust on the outside. Plus, you can whip up a batch in no time! These will definitely be my go to cookies from now on!

Ingredients makes 15 - 20 cookies

3 1/2 cups almond flour
1 teaspoon of baking soda
1/3 cup coconut oil (melted)
1/4 cup maple syrup
1teaspoon vanilla extract
1/4 - 1/2 cup chocolate chips
pinch of cinnamon
pinch of nutmeg
pinch of salt

Instructions

Preheat oven to 350 degrees.
Combine all dry ingredients in a medium size bowl and stir.
Combine all wet ingredients in a small bowl and mix.
Pour wet ingredients into dry ingredients and stir until completely incorporated.
Scoop spoonfuls onto a baking sheet.
Bake for 10 minutes.
Let cool for 20 - 30 minutes.
Enjoy!

*Store in refrigerator.

Pumpkin Spice Smoothie

2013-10-01T07:00:00.000-04:00

Dear October,

Welcome back! I greet you with my first pumpkin creation of the season. This is only just the start of many, many more to come (especially since my last shopping excursion left me with more than several cans of pumpkin!). I can't believe it has been a year already. I have missed your cooler mornings and nights with every sweltering month that the summer brings us. I am looking forward to the fall festivals and the possibility of digging out some (light) sweaters and boots. You truly are my favorite of all the months. However, I may be a bit bias seeing as though I am a October baby!

Yours truly,
Dawn

Ingredients

1/2 cup pumpkin puree
1 banana
1 - 2 medjool dates
1/2 cup water
1 TB pumpkin spice seasoning
1 TB nut butter (optional)
1/2 cup ice

Instructions

Place all ingredients in a blender.
Mix until well incorporated.
Enjoy!

Black Bean Brownies (Gluten Free and Vegan)

2013-05-20T18:50:00.000-04:00

Just because I can't enjoy a decadent dessert right now doesn't mean my family should be penalized, right? I made these the other day and they went over exceptionally well! In fact, I made a second batch only a few days later because the girls shared some with their friends. They licked their plates clean. That's always a true testament of how they really taste.

If you are worried about tasting the beans, don't be. Black beans are so mild that they are easily disguised in this recipe. You have a better chance of tasting the bananas. Don't have black beans? You can use chickpeas too. Don't have bananas? Try pears, blueberries or even applesauce.

Ingredients

1/2 cup unsweetened cocoa powder
1/2 cup flour (I used Bob's Red Mill Gluten Free All Purpose Flour)
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15 ounce can of black beans, drained and rinsed
2 bananas
3 tablespoons of flax meal
1/3 cup of milk (I used almond milk)
2 tablespoons of coconut oil
1 teaspoon of vanilla extract

Instructions

Preheat oven to
Place first six ingredients in a large mixing bowl.
Next, pour flax and milk into a small bowl and let sit for about 2 minutes.
Load up your food processor/blender with black beans, bananas, oil and vanilla extract.
Blend until smooth, then add the flax and milk mixture and blend again.
Pour wet ingredients into mixing bowl with dry ingredients and whisk until fully incorporated.
Then pour mixture into a greased/oiled brownie pan and bake for 30 minutes or until a toothpick comes out clean when poked through the middle of brownies.

(Spicy) Black Bean and Sweet Potato Salad

2013-04-20T20:01:00.001-04:00

There are foods we eat that naturally belong together. Just like peanut butter and jelly, bacon and eggs, biscuits and gravy, macaroni and cheese, sweet potatoes and blacks beans were meant for each other. Especially when the sweet potatoes are roasted first! Roasting the potatoes brings out all their natural sugars. Without fail, every time I roast them Joe asks if I've coated them in honey!

With that said, this salad is sweet and savory in every mouthful. Adding black beans nicely balances out the potatoes and the lime gives it a kick. It can also pack some heat depending upon how many jalapenos you use. I probably used too many but the crowd I made it for didn't seem to mind. They manned-up and chowed down. In fact, we only had one tiny serving left after dinner. Which Joe served beside his eggs for breakfast the next day. Mmm, mmm, mmm. I should warn you that the recipe below yeilds a large Pyrex covered bowl almost 3/4 filled. You may want to cut the recipe in half.

Ingredients

2 cups of black beans, drained and rinsed
3 medium sweet potato, peeled and cut into bite-sized pieces
2 red bell peppers, seeded and diced into chunks
1/2 bermuda (red) onion, minced
2 jalapenos, cut down the middle then sliced into half moons
2 cloves garlic, minced
a handful of cilantro, minced (if you don't like cilantro you can omit or sub parsley.)
juice and zest of 2 limes
approximately 1/4 cup of extra virgin olive oil
salt and pepper, to taste.

Instructions

Pre heat oven to 425 degrees.
Place sweet potatoes, onion, bell peppers, jalapenos, and garlic on a baking sheet.
Drizzle olive oil all over veggies.
Roast in oven for 40 minutes. Sweet potatoes should have golden edges.
Remove from oven and place to the side while preparing the rest.
In a large bowl combine lime juice and zest, black beans, and cilantro.
Add sweet potato mixture.
Sprinkle with salt and pepper.
Then toss to evenly coat everything.
You can serve this salad cold or warm (I prefer warm, but whatever suits you!)
Enjoy!!

Cheesy Zucchini Pancakes

2013-03-22T09:00:00.000-04:00

I made these on St. Patrick's Day and was completely ditched by my hubby for dinner. One phone call from a friend enticing him with Long Island beer and crockpot chilli and the girls and I were left in the dust! Well, he doesn't know what he missed! Actually he does, because he had to eat the left-overs for lunch. Not that that was a punishment or anything because these pancakes were delicious. I served them up with baked sweet potatoes and salad. My youngest and I dipped them in ketchup (because we don't need a reason to eat ketchup, ever) and my oldest ate them plain. I would imagine they might taste pretty good with some plain yogurt or sour cream too.

Ingredients

2 small or 1 large zucchini, shredded (about 1 1/2 cups)
1/2 a head of broccoli, just tops grated
2 eggs
1 cup of flour (I use Bob's Red Mill Gluten Free All Purpose Flour)
1/2 cup cheese (I used what I had on hand, about half cheddar and half pecorino romano)
pinch of salt and pepper
oil to coat pan or non-stick spray

Instructions

Mix all ingredients together in a bowl until well incorporated.
Heat a pan over medium heat and add about 1 TB oil.
Take spoonfuls of batter and place into hot pan. (The great thing is you can make them as big or small as you want. I made in into about a 3 bite size)
Cook several minutes on each side until golden brown.
Serve immediately.
Enjoy!

Note: These pancakes are so versatile. You can use what ever veggies you have on hand. No broccoli or zucchini? Fine. Use peppers and onions or sweet potato and asparagus. Be creative.

Homemade Almond Milk

2013-03-20T09:00:00.000-04:00

Would you believe this is the first time I have EVER made almond milk. Crazy, right?! I am kicking myself over the amount of money spent on the store bought stuff for years now. I guess the reason it took me so long was I was afraid we wouldn't like the homemade version of almond milk. I don't know what got into me! I should have known that everything tastes better when you make it at home. Plus, it was probably the easiest thing I have ever made. I hope my honesty inspires you to try it. Our home version was so creamy and flavorful. Also, the pieces you are left with after squeezing the milk out is almond meal! It's the two birds with one stone theory. When I made this last batch I threw the almond meal into some muffins I was making that day. Talk about not wasting a single morsel.

Ingredients

2 cups of raw almonds
8 cups of water
1 - 2 dates

optional: 1 - 2 tsp vanilla extract
*You will also need either cheese cloth or a fine mesh strainer.

Instructions

Place almonds in a large bowl and cover with water.
Allow almonds to soak over night.
In the morning, drain the water and pour almonds into a blender. I did this in 2 steps, 1 cup of almonds at a time.
Add water, dates and extract (if using) and blend until almonds look like a small grain.
If using a strainer, set up over a large bowl and begin pouring milk in and pushing through.
If using a cheese cloth, pour into cloth and squeeze milk out into large bowl.
After you have successfully squeezed milk out, you are left with almond meal. You can dry it out and place in an airtight container or throw into pancakes/muffins/cookies right away.
Refrigerate milk.
Enjoy!

Gluten Free Chocolate Chip Cookies

2013-03-18T09:00:00.000-04:00

I love cooking with my daughters. Their enthusiasm over the jobs they get to do brings me so much happiness! I remember the first time we taught our oldest to use the toaster oven. You would have thought we gave her permission to light bonfires! It was such a rewarding feeling, for both of us. However, as much as I enjoy the memories we are making, I involve them in cooking and baking for another reason too. I'm trying to raise confident girls that will turn into confident women one day. I want them to know their way around a kitchen. When they are grown-up I don't want them to have to rely on fast food to get them by like I did. My hope is that they will understand that healthy food can be fast food when you know what you're doing. Plus, I hope by then they grasp that whatever goes in your mouth ultimately regenerates your body.

Today I gave my 6 year old the reigns on deciding what treat we should bake. She choose to create Gluten Free Chocolate Chip Cookies. We (I) love adding fruit into cookies to lessen the amount of sugar used. And, coincidentally her favorite job right now is Banana Masher. She has no problem telling you she is the best in that field either! She so proudly pounds the daylights out of bananas until they are liquefied. Whether it was her mashing ability or the ingredients we choose, these are the best chocolate chip cookies we've made in a while!

Ingredients

2 bananas, mashed
1 1/2 cups flour (I use Bob's Red Mill All Purpose Gluten Free Flour)
1/2 cup quick oats
1/2 cup brown sugar
1 tsp baking soda
3/4 cup almond butter (for nut allergies sub sunflower butter or tahini)
1/2 cup oil (I used coconut oil)
1 tsp vanilla extract
handful of chocolate chips

Instructions

Preheat oven to 375 degrees.
Mash banana, oil, vanilla extract, almond butter and brown sugar together with a potato masher. (You could also use a fork or food processor)
Next add flour, baking soda, oats, and chocolate chips and stir until incorporated.
After mixed well, scoop spoonfuls of batter onto a cookie sheet.
Bake in oven for 8 - 10 minutes. (Just until edges are browned)
Allow to cool for 15 minutes ... if you can wait that long!
Enjoy!

Bean and Rice Cakes with Cilantro Cream Sauce

2013-02-20T13:53:00.000-05:00

You may begin to see me dishing out more vegetarian meals in the upcoming months. Some of you may or may not know this about me but I was a vegetarian for seven years. Two of those years I was vegan! Then I had two babies, started to not feel like myself and began having some pretty painful muscles aches. After much consideration I began to consume small amounts of meat. However, those small amounts of meat quickly reverted back to meat being the staple of our diets. Over the last several years I have often said that I miss the creativity that comes along with being vegetarian. There is something to be said when you can create a 'knock-your-socks-off' meal from veggies, beans, nuts and grains! In fact, you will not find many meat dishes on my website. I am just not as passionate about preparing meat based dishes.

These Black Bean and Rice cakes will not disappoint you! For a teeny little two bite finger food they are packed with fiber to help fill you up. I especially love foods like these because I can easily slip in foods my family normally may not gorge themselves on, like kale or seaweed. If you mince it like an herb your secret will be safe!

Ingredients (makes 16 cakes)

1 can of black beans (or your favorite bean!), rinsed
1 bell pepper, diced
1/2 onion, diced
2 cloves of garlic, minced
1 cup of cooked brown rice
1 cup of Gluten Free (or regular) Flour
2 eggs (or egg replacer), whisked
salt and pepper to taste

Instructions

Pre heat oven to 350 degrees.
Pour beans into a large bowl and mash with a fork or potato masher.
Mix all other ingredients together in same bowl.
Next, using a 1/4 measuring cup scoop out mixture and form into patties.
Place patties on a baking sheet that has been lightly oiled. (I used EVOO)
Bake for 15 minutes then flip and bake for another 15 minutes.
Serve warm and enjoy!

Cilantro Cream Sauce

Ingredients

1 cup plain greek yogurt
2 jarred jalapenos*
1 handful cilantro
teaspoon of cumin

Instructions

Place all ingredients in a food processor/blender and chop until smooth.
Enjoy! *If you do not like spicy foods you can leave out the jalapenos.

Valentine's Day Pancakes

2013-02-12T21:20:00.000-05:00

We ate pancakes in honor of Pancake (or Shrove) Tuesday tonight. That's a lie! Well, partly. I had no idea today was Pancake Tuesday but I did make these beauties for dinner. I would love to say I planned on them being pink for Valentine's Day but the truth is I wanted them to be healthy and I used what I had on hand. Pancakes can be a really quick and easy dinner but traditional pancakes tend to be just flour, egg and milk. While those ingredients are healthy I like to load my family up with veggies at every meal. The gorgeous fuchsia color comes from the combination of beets and sweet potato. While my kids devour sweet potatoes, beets are another story. Luckily, when you puree them into pancakes you can't even taste them!

Ingredients

2 1/2 cups of Flour (I use Bob's Red Mill GF All Purpose Flour)
1/4 cup flax meal (or 2 eggs)
3 teaspoons baking powder
2 tablespoons oil (I used coconut oil but you can also use butter)
1 sweet potato, cooked
1/3 cup roasted beets
1 - 2 cups milk (I used almond milk)
1/4 cup mini chocolate chips

Instructions

In a large bowl combine flour, flax meal and baking powder and whisk together.
In a food processor combine sweet potato, beets, oil and 1 cup of milk.
Blend in food processor until smooth and continue to add more milk until the consistency is that of a thick soup.
Next, pour wet ingredients and chocolate chips into large bowl with dry and whisk together.
Warm a large pan or skillet over medium heat.
Grease pan and add batter in 1/4 cup scoops.
Cook for a few minutes on each side.
Serve hot with maple syrup.
Enjoy!

Butternut Squash and Apple Pancakes

2013-02-04T08:00:00.000-05:00

It's been years since our family went gluten free because of my oldest daughters allergy. Now it is so natural for all of us that I forget how difficult it was at first. I remember feeling lost. Not knowing exactly what I was going to feed my family and the stress that came along with a complete diet overhaul. The countless sandwiches I made from Brown Rice Bread that completely disintegrated in my babies hands. Then there was the comments from outsiders. Someone actually suggested that our daughter may have this allergy because she was never exposed to junk food and we sheltered her too much. Imagine that!

Here are some tips I wish someone would have given me:

Read ALL food labels: Thankfully in the US companies are now required to list whether their product contains wheat or not.
Learn what grains to avoid: Wheat (this encompasses a bunch of other grains like spelt, kamut, etc.), Rye and Barley.
Eat more fresh foods and less processed. You can't go wrong loading up on fruits and veggies.
Find another family or friend that's gluten free. I didn't have this type of support system and most people on a regular diet really don't understand what you are going through.
Have patience. This change will not happen overnight.
Realize you don't have to give up pasta, bread, muffins or pancakes!! My favorite pasta is Tinkyada or Trader Joe's brown rice pasta, my favorite sandwich bread is either Udi's or Rudi's but lightly toasted the bread holds up better, as for muffins and pancakes ... make your own. I have found the best GF flour to be Bob's Red Mill GF All Purpose flour. You can use it just like you would regular wheat flour.

Ingredients (makes 16 pancakes)

2 1/2 cups of flour (I use Bob's Red Mill Gluten Free All Purpose Flour)
2 1/2 teaspoons of baking powder
2 eggs
2 tablespoons of oil (I use extra virgin olive oil)
2 - 2 1/2 cups of milk (I use almond milk)
1 cup butternut squash puree (you can also use sweet potatoes)
1/2 apple sauce

Instructions

Combine all dry ingredients in a large bowl.
Next add all wet ingredients except milk and whisk together.
Begin adding milk until you reach the consistency of pancake batter. This may require less or more milk than listed.
Once desired consistency is reached scoop out 1/4 cups of batter on to a greased pan over med-low heat.
Cook for a few minutes on each side.
Enjoy!

Gluten Free Graham Crackers

2013-01-24T13:27:00.000-05:00

Yesterday I heard it was 16 degrees in New York and that doesn't counter in the wind chill. Brr! I do not miss days like those. This morning here it was around 50 degrees when I woke and I immediately ran for my thick toe socks and my heavy robe before making breakfast. Laugh if you must, I know I've become a wuss! Missing New York winters may not be in my top ten but missing the conveniences of living there certainly is. For instance, being able to run to a local health food store the night before my 2nd grader needs gluten free graham crackers to make smores in her solar oven is something I took for granted! Not that it happens often or anything.

My poor husband dragged the kiddos out after showers last night to our local (I use this word loosely because it is 12 miles away) health food store so I could run off to my Zumba class (thanks Joe). Two stores later and way passed the girls bedtime they headed home empty handed. Which left me making a homemade batch at 10 pm.

It was a blessing in disguise! It took me a few tries but I liked the final batch better than any store bought graham crackers! I can't wait to hear how the smores turned out.

Please pardon my instructions if you are a baker because I am not. It is quite evident when I describe rolling out the dough!

Ingredients (makes roughly 30 large crackers)

2 cups of Bob's Red Mill All Purpose Gluten Free Flour (my favorite)
1/2 cup of powdered sugar
1/2 cup of coconut oil (or butter)
1 teaspoon of baking powder
2 tablespoons of milk (I used unsweetened almond milk)
2 tablespoons of molasses (you could also use maple syrup, honey, agave or brown rice syrup)
1 tablespoon of cinnamon
1/4 teaspoon of nutmeg
pinch of salt

Ingredients for cinnamon sugar

1 tablespoon of sugar
1 teaspoon of cinnamon

Instructions

Preheat oven to 325 degrees.
Combine all dry ingredients in a large bowl.
Next add the oil (or butter) to the bowl and using a fork begin to push oil into dry ingredients until the mixture looks like a bowl of crumbs.
In a small microwave safe bowl, add milk and molasses together and heat for about 10 - 15 seconds.
Stir until milk and molasses are combined and pour into large bowl.
Using a spatula, distribute the liquid evenly.
Sprinkle some flour onto a clean, dry surface where you can knead the dough.
Knead dough until smooth then divide in half.

Here's where I am not very technical:

Place dough on a piece of parchment paper that will fit onto what ever cookie sheet/pan you will be using.
Roll out to thickness of your liking! (other bakers might tell you the exact thickness ... not me!)
Once rolled out, take a pizza cutter and trim the edges until it resembles a rectangle.
Cut the dough into smaller rectangles then pierce the dough with a fork in the same way graham crackers are.
If using cinnamon sugar, sprinkle crackers evenly now.
Move parchment paper to cookie sheet, then into oven.
Bake crackers for around 15 minutes or until edges are golden brown.
Enjoy!

Chocolate "Mousse"

2013-01-09T16:33:00.001-05:00

What happens when you put an ordinary can of coconut milk in the refrigerator? What happens is extraordinary! When left over night to chill in the fridge the fat rises to the top and hardens. This hardened treat can be used in so many ways. Before I tell you about my latest creation though I cannot forget about the liquid that is left on the bottom of the can. In comparison to the fat, the liquid is mediocre but don't discard just yet! Use that baby in a smoothie!! You will not be disappointed.

Back to the fat. You can use it as creamer for your coffee (or so I've heard), you can make a dairy-free whipped cream or you can make the delicious Chocolate Mousse pictured above. What ever you choose to create, I am certain you will be surprised!

Ingredients

1 can of (full fat) coconut milk (I used Trader Joe's brand)
4 TB unsweetened cocoa powder
stevia (or sweetener of your choice)

Instructions

Place can in fridge over night.
The next day scoop the cream out into a large mixing bowl with a spoon leaving behind the liquid.
Add the cocoa and the stevia and let stand for approximately 15 minutes. (this will allow the cream to soften a bit. You may need to take a potato masher or fork to mash up the cream a little prior to mixing)
Using a hand mixer, beat until all ingredients are incorporated well.
Place back into fridge for 15 - 20 minutes or until mixture firms up again.
Enjoy!

Pumpkin Pie Bites

2012-10-31T12:20:00.001-04:00

Recently I created a Weigh Loss Challenge group. There are thirty women signed up to compete for the next ten weeks at a chance of one of three cash prizes. First place is 75% of the pot, second place is 25% and third place will be returned their registration fee of $10. Needless to say, we have all been eating super healthy and sharing recipes and tips almost daily. I thought these Pumpkin Pie Bites would be a great way to enjoy a little treat without feeling guilty. Let me know what you think?

Ingredients

1/2 cup of raw almonds (dry roasted almonds will work too)
1/2 shredded unsweetened coconut
1/4 pumpkin, puree (you can used canned)
2 TB extra virgin coconut oil
2 TB pumpkin spice
1 1/2 TB maple syrup
pinch of sea salt

Instructions

Place almonds in a food processor and pulse until they are little bits of almonds.
Add all other ingredients and pulse until incorporated.
Roll batter by hand into bite size pieces.
Place on a plate in the freezer for 10 minutes (this allows the coconut oil to harden and the bites will keep their shape).
They are ready to eat after the 10 minutes in the freezer!
Enjoy!

Curried Pumpkin Soup

2012-10-28T21:37:00.004-04:00

Yes, it is that time of the year. Pumpkin everything! We're even lucky enough here in south west Florida to be experiencing some cooler weather. Nothing equals the opposite of Autumn quite like 90 degrees in October. Needless to say, by this time of the year my northern blood welcomes any dip in temperature below 80 degrees!

Today was the first day in months that we switched the air conditioner to the off position, opened all the doors and windows and relished in the cool breezes blowing through our home. The crisper air automatically made me crave soup.

This soup was so easy to whip up. Just cut and clean the pumpkin, roast it in the oven, heat up some garlic and spices, blend and voila! ... Curried Pumpkin Soup!

Ingredients

1 One - two lb pumpkin
2 cups stock (veggie or chicken)
2 - 3 garlic cloves, minced
1 TB extra virgin olive oil
2 TB good quality curry
1 ts crushed red pepper
salt and pepper, to taste

Instructions

Preheat oven to 350 degrees.
Cut pumpkin in half and scoop out seeds.
Place pumpkin on a baking sheet and bake in oven for 45 minutes.
After 45 minutes, remove from oven and let cool to touch.
In a sauce pan, heat olive oil over medium to low heat.
Add garlic, crushed red pepper and curry.
Saute for 3 - 5 minutes then set to side.
Next, once the pumpkin has cooled a bit, scoop pumpkin meat from skin and into a blender (leaving about 1/4 of the pumpkin whole for chopping later).
Add 1 - 1 1/2 cups of stock to blender and mix until smooth.
Pour into sauce pan with garlic, crushed red pepper and curry and begin to reheat over medium-low heat.
Dice the leftover 1/4 of pumpkin into cubes and add to sauce pan.
Bring soup up to desired temperature and serve.
Enjoy!

Extras

I clean and roasted the pumpkin seeds on the same baking sheet with the pumpkin. However, for only 30 minutes.
I made a cilantro drizzle that I will the soup with tomorrow. All you need to do is take a handful of cleaned cilantro, olive oil and salt and blend until the cilantro is chopped fine.
You can omit the crushed red pepper if you don't like spicy foods.

Cauliflower Soup with crispy ham

2012-10-16T13:00:00.000-04:00

I totally passed this off last night as potato soup. Yup. The kids had no idea.

I paired it with ooey gooey grilled cheddar cheese sandwiches.

Both girls slurped it up without hesitation and

I didn't even feel guilty for lying. Not. One. Bit.

In fact, I'm still sort of patting myself

on the back for pulling it off.

Ingredients

1 - 2 heads of cauliflower
4 - 6 cups of stock
1 TB extra virgin olive oil
1/2 red onion, diced
1/2 ts crushed red pepper
4 - 6 slices of organic ham, diced
salt and pepper to taste (I used about 1 ts black pepper & 2 - 3 ts sea salt)

Instructions

Wash and trim cauliflower.
Steam in a large pot for roughly 15 - 20 minutes until stems are easily pierced.
Transfer cauliflower to a blender (I use a vitamix).
Pour in cups of stock one at a time while blending until you reach the soup consistency you like. I like mine a little on the thick side.
Continue to blend until smooth and set mixture to side.
In a large soup pot (you can use the one you used to steam veggies) heat olive oil over medium heat.
Add diced onion and cook until translucent and soft.
Add garlic and crushed red pepper and cook for about 2 minutes.
Pour blended cauliflower mixture into pot and continue to heat.
In a small separate pan, heat and cook ham over medium heat until crispy.
Ladle soup into bowl and top with ham.
Enjoy!

Just a quick update ... Allergic Reaction and Detox

2012-10-09T21:47:00.000-04:00

Maybe you've seen what hives look like at some point or another but having them is a whole other story. I have witnessed them first hand with my oldest daughter. She would break out off and on through-out her first five years. Now 7 years old, and living wheat-free for the last 2 years her hives are a mere memory. I witnessed them more recently in May when my youngest daughter (now 5) developed a penicillin allergy. And, even more recently when I broke out in unexplained hives.

Two and a half weeks later, visits to the dermatologist, the allergist and the ER, 5 prescriptions, countless nights of itching and no answers! The symptoms began on the night of September 29. I remember my head and ears being incredibly itchy but not enough to think twice about it. Plus, we had been so busy all day. We started the morning with some housework, then moved on to two birthday parties before we fell into our beds that night.

The next morning we woke up early to go to church. Just a few hours later by the time were headed home my left ear was swollen to almost double its normal size. I took some Benadryl, thinking it would run its course and be gone in a day or two. Nope. 2 days later the hives started showing up. They began in my underarms, in my bikini area and my scalp. At that time the biggest was the size of a dime. Then, little by little they got bigger and bigger and spread all over.

Fast forward to October 4. I couldn't take the itching any more. I made an appointment with the dermatologist, who couldn't do anything for me but refer me to an allergist. By the grace of God, I was seen by an allergist the same day. He reviewed my information and asked that I follow a strict low allergy diet for the next week returning on the following Friday a complete allergy test. I use the word diet very loosely. The list consists of chicken, beef, turkey, lamb, rice, carrots, sweet potatoes, beets (which I hate!), lettuce, rice crispies and soy milk. What?!?! I am so sick of chicken I just might go vegan again!!

He also prescribed me Cyproheptadine. I was 2 pills into the prescription and the hives blew up. They were the worst they had ever been! I called the doctor and he claimed the medicine would not cause the hives to get worse. Not completely believing him, I stopped taking it.

2 days later (Sunday night), I would find myself in the ER. The hives were HUGE! They had spread all over my arms, thighs, feet, head, face and neck line. It was horrible and I could envision myself scratching my skin completely off. It was so itchy! The doctor in the ER prescribed prednisone (a steroid) and attarax for the itching. I went to sleep that night feeling GREAT! Probably a combination of the Benadryl I drank on the way to the ER and the drowsiness the anti-itch pill causes. But hey, the itching was gone and the color of the hives had already lightened up. By the morning, the hives were merely a pink (slightly sore) shadow and not a single twinge of an itch. Needless to say, I was feeling quite optimistic.

However, by Monday afternoon they were beginning to pop up again. And, here we are Tuesday night and the hives are slowly but surely trickling down my arms, feet, and legs. Ugh, it's driving me crazy! I am waiting on a call from the doctor to hear whether I should continue the prednisone and reschedule my allergy test or stop taking it and go forward with the test this Friday.

I pray that with this allergy test I will receive some clarity as to what my body is rejecting. However, I am also prepared for the confusion that sometimes comes with allergies. It took YEARS to get to the bottom of my daughters wheat allergy. So, I know that the road ahead may be a long one. Which brings me to my next topic. I have been wanting to do an extended whole body detox for some time. I may have finally reached my breaking point where I need to do SOMETHING on my own to help this along. One thing I have always suggested to clients in the past is a complete elimination diet. What amazes me is how easy it is to spot issues in other people and dole out advice but when you are dealing with your own issues it is so easy to push them aside.

Over the next few days I will be preparing my home and body for this detox. I will be stocking up on a high quality probiotics, detoxifying teas, milk thistle, stevia, tons of greens and a high quality greens powder, lemon, coconut oil, vitamin C and a bunch of other foods that naturally aid the body in cleansing.

I share this with you today because I know some of you out there are suffering from digestive issues and allergies. A cleanse/detox is the first step in getting your body back to functioning properly. There is hope. If you want details or have questions, please contact me. I would love to help in any way I can.

Lemon Basil Broccolini Penne

2012-05-01T13:22:00.001-04:00

Refreshing! That's my one word to describe this dish. The flavor of the lemon really brought it to life while the cheese added a subtle creaminess. Inexpensive ingredients, minutes to whip up and being easy on the waist makes this creation a keeper! It was also a kid pleaser!! Extra points for that one!

Ingredients
1 lb pasta (your choice)
1 head of broccolini, chopped
1 cup of grated pecorino romano cheese (We use this cheese in place of a grated cow cheese because goat cheeses tend to be easier for most people to digest)
1 lemon, zest and juice reserved
4 tablespoons of extra virgin olive oil
4 cloves of garlic, minced
1 teaspoon of crushed red pepper
12 basil leaves, chopped
salt (about 1 teaspoon)

Instructions

Cook pasta according to package.
When done cooking, reserve 1 cup of pasta water, drain pasta and set to side.
In a large pan, heat olive oil over medium heat.
Add broccolini to pan and saute for 5 minutes.
Toss in garlic and crushed red pepper and saute for another 2 minutes.
Next, pour in the pasta water, lemon juice, lemon zest, pecorino romano, salt, pasta and stir.
Allow to heat for 3 minutes, then remove from heat and top with basil.
Serve and enjoy!

Slow Cooker Beef Teriyaki

2012-04-04T08:00:00.001-04:00

Soccer season has begun! This year that means four, yes, four days per week we will spend at the soccer field. Not to mention, I am also the assistant coach for my oldest daughters team. Whew! I am exhausted just typing it. Anyway, with so many evenings spent at the field it was imperative that I create quick and healthy meals we could all enjoy before heading out the door. That quickly translated into getting more use out of my slow cooker.

This recipe had lots of flavor. Believe it or not, everyone in my family loved it except me! I know, I couldn't believe it either. In fact, a friend tried this recipe with some chicken last week and really liked it too! Maybe my taste buds were on vacation. Who knows? But, I will cook it again. Especially since my family loved it so much!

Ingredients

2 lbs stir-fry beef (thinly sliced beef) or bone-in chicken

2 tablespoons extra virgin olive oil (if using beef)

1 bag of baby carrots

1 onion, diced

2 cloves of garlic, minced

*see below for link to Teriyaki Sauce

Instructions

Click here for my teriyaki sauce (Be sure to TRIPLE this recipe)

If using beef, heat oil over medium heat in a pan and brown beef on both sides. (chicken can go right into the slow cooker uncooked)
Toss all ingredients (meat, carrots, onion and garlic) in slow cooker.
Top with Teriyaki Sauce.
Cook on low for 6 hours or on high for 3 hours.
Serve over brown rice and add a salad for a well balanced meal.
Enjoy!

Paste' Fazul (adapted from Nadia G's Bitchin' Kitchen)

2012-03-29T07:59:00.000-04:00

I love how one dish called by (basically) the same name has so many different recipes. I guess it could be because when translated it literally means "pasta and beans". Our Pasta Fagioli (I say "our" because it is really my hubby's recipe) is one of my "go to" dinners that satisfies everyone in our home in a pinch.

Channel surfing the other night we stumbled upon this recipe from Nadia G's Bitchin' Kitchen. I was so intrigued I cooked it up the next night! Let me tell you, it did not disappoint! This dish is mouth-watering! My family devoured it!!

Ingredients

4 slices of bacon*, diced (see notes below)
2 cloves of garlic, minced
1 carrot, diced
1 celery rib, diced
1 yellow onion, diced
4 cups of organic chicken stock
1/2 cup halved cherry tomatoes (I used grape)
1 15 ounce can of cannellini beans (or 1 1/4 cup)
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon brown sugar
Freshly cracked pepper
5 to 6 fresh basil leaves, torn
sea salt
12 ounces tubettini pasta (I used 1 pound of spirals)
1/2 teaspoon minced fresh parsley (I forgot to buy and it tasted delicious without)
Percornio Pepato cheese, grated (I used pecorino romano but Parmesan will work too)

Instructions

Cook pasta according to package directions while making sauce (soup).
Heat a sauce pot over medium heat.
Toss in bacon and cook until crispy.
Remove bacon from pot and set aside.
Cook carrots, celery, and onions about 8 minutes or until onions are translucent.
Add garlic and cook another minute.
Pour in chicken stock and tomatoes and bring to a simmer.
Puree half the beans in food processor or hand mash with fork and add to broth.
Add oregano, rosemary, brown sugar and season with salt and pepper.
Let simmer for 30 minutes.
Add the rest of the beans and the basil and heat for 5 minutes.

To serve: Place pasta in individual bowls, ladle sauce over pasta, sprinkle with bacon and parsley (if using) and top with cheese.
Enjoy!

Notes:
The recipe called for Canadian-style bacon. I didn't have any on hand nor do I live close to a grocery store where I can buy "nitrate free" Canadian bacon on a whim. Therefore, I used the yummy nitrate free bacon I had in my fridge. It tasted fabulous!
Add in some fresh spinach on top of the pasta before ladling in the soup for an even more well balanced meal! Or toss in some chopped up Kale the last 5 minutes of cooking!

Chocolate Pudding

2012-03-20T08:03:00.001-04:00

This was my breakfast this morning. It was chocolate, smooth and very satisfying. I needed something packed with protein and heavy enough to get me through my first personal training appointment in VERY long time! I think this breakfast is tough enough for that challenge.

But, that's because it is no ordinary chocolate pudding. It is chia seed Chocolate Pudding. It's not filled with a bunch of empty calories. It's packed with whole foods that will sustain me all morning. The best part is that it tasted as fabulous as it looks!

Ingredients

2 tablespoons chia seeds
2 tablespoons raisins (if you don't have a vitamix you may want to soak these overnight)
2 tablespoons unsweetened cocoa powder (raw cacao powder would be even healthier)
1/3 - 1/2 cup milk (I used coconut milk but you can use whatever your little heart desires)

Instructions (Careful now ... this is where it gets tough)

Place all ingredients into a blender and process until smooth.
Chill in the fridge for at least 30 minutes. (I left mine in overnight)
Enjoy!!

Slow Cooker Beef Stew

2012-03-14T09:00:00.000-04:00

It's almost too hot for this recipe here in Florida! Ah, who am I kidding ... it's definitely too hot for it (for me anyway). But, my northern readers may be able to squeeze in a day or two where they can enjoy this slow cooker meal. It is simple, easy and packed with flavor.

There is something comforting about this dish. It warms you from the inside out plus it basically cooks itself! I love coming home to house that smells like I have been slaving over the stove all day.

Ingredients

2 lbs stew beef
2 tablespoons of flour (I used Bob's Red Mill All Purpose Gluten Free Flour)
2 tablespoons of extra virgin olive oil
1 bag of baby carrots
1 1/2 cups of chopped celery
3 potatoes, diced
1 onion, diced
2 tablespoons of Worcestershire sauce
1 - 32 ounce container of beef stock

Instructions

Toss beef and flour into a ziploc bag and shake to coat.
Heat olive oil in a pan over medium heat.
Brown beef in pan for about 2 - 3 minutes.
Toss beef into slow cooker.
Add onion and Worcestershire to pan and cook for 2 minutes then add to slow cooker being sure to scrap the bottom of the pan to get all the tiny bits of meat that stuck while you were cooking the beef.
Add the rest of the ingredients to the slow cooker.
Set to cook for either 8 hours on low or 3 - 4 hours on high.
Serve over noodles, rice or with a crusty piece of bread.
Enjoy!

Banana Bread (Gluten Free)

2012-03-12T08:00:00.000-04:00

Am I the only one that thinks Gluten Free foods are outrageously priced these days? I know food prices have increased but $6 for a loaf of bread? Really. Are you serious? I refuse to re-mortgage my house in order to feed my gluten sensitive daughter the treats she loves! Therefore, I do most of the baking for her. At first there were MANY disasters. Gluten-free baking can be tricky. Rest assured, any recipe I post has been baked and taste tested!! If it doesn't satisfy everyone in my home it doesn't make it to this blog!

Ingredients

2 cups Gluten Free All Purpose Flour (I use Bob's Red Mill)

3 ripe bananas

2 eggs or (2 tablespoons flaxmeal & 6 tablespoons of water= egg equivalent)

2/3 cup sugar

1/2 cup apple sauce

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon xanthan gum (omit if using wheat flour)

2 tablespoons extra virgin olive oil

Instructions

Preheat oven to 350 degrees.

Mash bananas in a large bowl.

Add egg, apple sauce, oil and sugar to bananas and mix well.

Next add flour, baking soda, baking powder and xanthan gum.

Mix well and pour into a greased loaf pan.

Bake for 45 minutes or until toothpick comes out clean.

Cool and serve.

Enjoy!

No Bake Oatmeal Bites

2012-03-09T08:30:00.030-05:00

Ever find yourself fifteen minutes before guests arrive frantically searching for something you could whip up for dessert? I recently did! Then I remembered that I used to make these all the time when Joe and I first became vegetarians. It was one of the first quick and easy snacks I learned to make. You can literally toss these together in less than ten minutes! Plus, I had all the ingredients in my kitchen! Now that's my type of dessert. No fussing, no exact measuring and no need to turn the oven on!

Ingredients

1 cup of old fashioned oats

1/2 cup of peanut butter (or any other nut/seed butter you love)

2/3 cup of maple syrup

1/2 cup chopped cranberries (or whatever dried fruit you love)

1/4 cup chocolate chips

1 tablespoon vanilla extract

pinch of salt

Instructions

In a large bowl, mix together oats, cranberries, chocolate chips and salt.
Heat maple syrup, peanut butter and vanilla extract in a sauce pan over low heat until they are well incorporated.
Pour maple syrup mixture over the oat mixture and toss until evenly coated.
When evenly coated, take a tablespoon and scoop out some.
I found it was easier to press this mixture into a ball with my hands slightly wet with water.
Roll into balls until complete.
Allow to set and harden in the fridge for about 10 - 20 minutes.
Enjoy!