I whipped this berry smoothie up to go with my gluten free banana honey nut pancakes.
Ingredients:
16 oz vanilla almond milk
1 container of vanilla greek yogurt
12 oz bag of strawberries, blackberries and raspberries organic frozen fruit (I got this from Fred Meyers)
1 tbsp honey
Directions:
All all ingredients to the blender. Use the ice crush function to beak up the frozen fruit. Once the fruit is chopped up, switch to a whip or liquify function, or any other high speed function. I had to remove the lid once and use a spoon to stir everything around. Serve in a tall glass alone or with my previously posted pancake recipe!
Sunday, May 20, 2012
Indulge in gluten free banana honey nut pancakes
Weekends should always always always include a freshly made breakfast from scratch. If you're short on time King Arthur's Flour sells a pretty good boxed gluten free pancake mix, but if you want something a little more unique, try this! I use almond flour because I think it makes you feel full, and I love the flavor.
Ingredients:
12 oz almond flour
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
5 to 6 very ripe bananas (5 if they're large, 6 if they're smaller), squished up
3 eggs
2 tbsp honey
1 tbsp heavy cream, some extra set aside just in case
Directions:
Put the almond flour, salt, baking soda and cinnmon in a stand mixer and turn it on. Let the mixer fully combine the dry ingredients while you work with the wet ingredients.
In a blender, add the squished bananas, eggs, honey and cream. Whirl it up until it's completely blended.
Add the wet ingredients to the dry in the mixer. Mix until completely combined.
Heat a skillet over medium heat. Using a paper towel, grease the skillet with a small amount of oil. Almond flour browns pretty quickly, and these pancakes aren't the easiest in the world to flip, so if you have a really good skillet, use it here!
Drop the pancake batter on the hot skillet with a 1/3 cup measure. I used a rubber spatula to help spread the batter. You can add more of the heavy cream to the batter if you want.
When the edges become dry, flip the pancake over. Time varies based on how thin you spread the batter out. Using a very thin metal spatula works best.
I made about 12 pancakes. Serve with sliced bananas and honey. I also made some smoothies to go with these!
Ingredients:
12 oz almond flour
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
5 to 6 very ripe bananas (5 if they're large, 6 if they're smaller), squished up
3 eggs
2 tbsp honey
1 tbsp heavy cream, some extra set aside just in case
Directions:
Put the almond flour, salt, baking soda and cinnmon in a stand mixer and turn it on. Let the mixer fully combine the dry ingredients while you work with the wet ingredients.
In a blender, add the squished bananas, eggs, honey and cream. Whirl it up until it's completely blended.
Add the wet ingredients to the dry in the mixer. Mix until completely combined.
Heat a skillet over medium heat. Using a paper towel, grease the skillet with a small amount of oil. Almond flour browns pretty quickly, and these pancakes aren't the easiest in the world to flip, so if you have a really good skillet, use it here!
Drop the pancake batter on the hot skillet with a 1/3 cup measure. I used a rubber spatula to help spread the batter. You can add more of the heavy cream to the batter if you want.
When the edges become dry, flip the pancake over. Time varies based on how thin you spread the batter out. Using a very thin metal spatula works best.
I made about 12 pancakes. Serve with sliced bananas and honey. I also made some smoothies to go with these!
Indulge in gluten free fruit smoothies
A good fruit smoothie is going to be gluten free naturally, but I'm posting it anyways just because it's so good. It's great for breakfast or just because you want one. We always keep frozen fruit in the freezer because we have one of those Yonanas appliances (it uses frozen fruit to make "ice cream"); the frozen fruit takes away the need for any ice. I hope you like!
Ingredients:
8 oz vanilla almond milk (or soy or regular, I just really really like vanilla almond milk, and it adds it's own flavor)
1 frozen banana, peeled and diced (peel and dice BEFORE you freeze it!)
10 large frozen strawberries
About 1/2 cup frozen blueberries
Directions:
Add all ingredients to a blender and use the ice crush function to puree the fruit. Once the big chunks are gone, you can which to one of the other blending functions. I go with a high speed function.
If the smoothie is too thick, add more milk or a splash of orange juice. The orange juice really brings the flavors together. Sometimes I add a container of greek yogurt, or a scoop of whey protein. If you use the protein, you want to blend it with the milk first before adding the fruit. You can use any frozen fruit, this is just my personal preference.
Ingredients:
8 oz vanilla almond milk (or soy or regular, I just really really like vanilla almond milk, and it adds it's own flavor)
1 frozen banana, peeled and diced (peel and dice BEFORE you freeze it!)
10 large frozen strawberries
About 1/2 cup frozen blueberries
Directions:
Add all ingredients to a blender and use the ice crush function to puree the fruit. Once the big chunks are gone, you can which to one of the other blending functions. I go with a high speed function.
If the smoothie is too thick, add more milk or a splash of orange juice. The orange juice really brings the flavors together. Sometimes I add a container of greek yogurt, or a scoop of whey protein. If you use the protein, you want to blend it with the milk first before adding the fruit. You can use any frozen fruit, this is just my personal preference.
Saturday, May 19, 2012
Indulge in Swiss Chard and Quinoa
Our most recent order from Full Circle included Swiss chard... a leafy green that has a rather bitter flavor. With everything else already in the produce drawer, there really wasn't room for such a large item, so I decided to incorporate it into dinner. I was in a quinoa sort of mood (I like the delicate texture and the slightly nutty flavor), so I decided to wilt the chard like it was spinach and serve it over the quinoa. I was worried... I've tried a recipe online previously for chard and it didn't come out very well. I decided to just create my own recipe and keep my fingers crossed....
Ingredients:
1 cup quinoa
1 15 oz can vegetable broth
Sea salt and pepper to taste
1 small onion, diced
1 bunch of swiss chard, stems removed, sliced (I roll the leaves up and sliced them)
Garlic infused olive oil
Lemon zest
Splash of lemon juice
Directions:
Bring the quinoa and vegetable broth to a boil over medium heat. Add desired amount of sea salt and pepper; reduce heat and cover, alowing to simmer for about 15 minutes, until broth is fully absorbed.
While the quinoa is simmering, heat a skillet over medium heat. Add the oil. When the oil is heated, add the diced onions. Allow to saute until softened, then add the sliced swiss chard. Season with sea salt and pepper, and a splash of lemon juice. Allow the swiss chard to wilt, perhaps 3 minutes. You can saute a bit longer if desired.
Remove from heat. Serve the chard over the quinoa with some fresh lemon zest.
Ingredients:
1 cup quinoa
1 15 oz can vegetable broth
Sea salt and pepper to taste
1 small onion, diced
1 bunch of swiss chard, stems removed, sliced (I roll the leaves up and sliced them)
Garlic infused olive oil
Lemon zest
Splash of lemon juice
Directions:
Bring the quinoa and vegetable broth to a boil over medium heat. Add desired amount of sea salt and pepper; reduce heat and cover, alowing to simmer for about 15 minutes, until broth is fully absorbed.
While the quinoa is simmering, heat a skillet over medium heat. Add the oil. When the oil is heated, add the diced onions. Allow to saute until softened, then add the sliced swiss chard. Season with sea salt and pepper, and a splash of lemon juice. Allow the swiss chard to wilt, perhaps 3 minutes. You can saute a bit longer if desired.
Remove from heat. Serve the chard over the quinoa with some fresh lemon zest.
Thursday, May 17, 2012
Indulge in vegetarian chili!
Technically, this recipe is not chili, since authentic chili consists of tomatoes, chili peppers and meat, but this is a fabulous alternative. This was the first batch of chili I've ever made in my life! I took for granted the kind my parents made together. I know they used a TON of spices and seasonings; my recipe is limited to what I had on hand. I hope you enjoy!
Vegetarian Chili
Ingredients:
1 onion, diced
4 cloves of garlic, diced
3 red bell peppers, diced
3 green bell peppers, diced (you could use any combo of bell peppers. I used organic ones, which are smaller than the standard, and I think organic ones are more flavorful)
3 15 oz cans of kidney beans, rinsed and drained
1 15 oz can of diced tomatoes with diced chili peppers
1 small can of diced chili peppers (optional!!!)
1 28 oz can of whole tomatoes (I squished these into big chunks)
1 15 oz can tomato paste
Herbes de Provence
Ancho Chili powder
Sea salt
Directions:
Heat a dutch oven or large saucepan over medium heat. Add oil. I use olive oil but you can use vegetable oil.
When the oil is hot, add the onions and garlic; saute until very lightly browned, then add the diced bell peppers.
Saute, stirring occasionally, until bell peppers begin to soften. Add the diced tomatoes with chili peppers and the can of chili peppers (if using).
Add the squished up whole tomatoes and the tomato paste, stirring to break up the paste.
Add maybe a tablespoon of the herbes de provence, and as much ancho chili powder you think you can tolerate. I used about 2 tsp, then added some later. Add sea salt as desired.
Allow this to simmer for 15 minutes, then add the rinsed and drained kidney beans. Stir to thoroughly incorporate.
Taste the chili after about 5 minutes to see if you need to add any more seasonings/spices. I found I added a tad too much sea salt, so I added about 6 oz of water and one of those vegetarian Swanson vegetable broth flavor packets. It took the salt level down to a great level. I ended up adding more ancho chile powder too, but be careful! The longer the chili stews, the more the bite is brought out!
Allow the chili to simmer to 30 to 45 minutes.
Serve over rice or with gluten free crackers or toasted gluten free bread. I'll add some gluten free roll recipes on here soon. I'm still fiddling with using chia seeds and flax seeds for breads. I think I prefer the chia seeds. Flax seed doesn't sit too well with me, and xanthan gum gives a weird texture to baked goods.
Tuesday, May 15, 2012
Indulge in Bittersweet Symphony!
I wanted to make a chocolate mousse, but as I was melting chocolate, I relaized I had one egg left. What to do? I had heavy cream in the fridge, so this Bittersweet Symphony was born!
Ingredients:
10 oz bittersweet chocolate (I used Guittards)
2 cups plus a splash of heavy cream, divided
2 HEAPING tablespoons of powder sugar
Splash of vanilla extract
Directions:
Set a double boiler over barely simmering water to melt your chocolate. Keep an eye on the chocolate so it doesn't overheat, and stir occassionally.
As the chocolate is melting, add the powdered sugar and a splash of vanilla extract to 2 cups of heavy cream. Using a hand heald mixer, whip whip whip the heavy cream. Whip it past the stiff peaks stage, til the cream clumps. Stick it in the fridge.
The chocolate should be melted by now, so remove it from the heat. Allow to cool briefly, then add a splash of heavy cream to the melted chocolate. Combine the cream into the chocolate thoroughly. It will become noticebly thicker.
Remove the whipped cream from the fridge and add about 1/3 of the chocolate to it. Use the mixer to incorporate the chocolate into the cream. Add another third of the chocolate (1/2 of what's left that is!), and whip it in. Addd the rest of the chocolate and combine thoroughly, but don't overowrk it. Add the chocolate whipped cream to a piping bag equiped with a star shaped tip. Pipe into 6 to 8 dessert dishes and refrigerate until ready to serve!
This is a pretty rich dessert. Add shaved chocolate or serve with a handful of fresh berries. YUM!
Ingredients:
10 oz bittersweet chocolate (I used Guittards)
2 cups plus a splash of heavy cream, divided
2 HEAPING tablespoons of powder sugar
Splash of vanilla extract
Directions:
Set a double boiler over barely simmering water to melt your chocolate. Keep an eye on the chocolate so it doesn't overheat, and stir occassionally.
As the chocolate is melting, add the powdered sugar and a splash of vanilla extract to 2 cups of heavy cream. Using a hand heald mixer, whip whip whip the heavy cream. Whip it past the stiff peaks stage, til the cream clumps. Stick it in the fridge.
The chocolate should be melted by now, so remove it from the heat. Allow to cool briefly, then add a splash of heavy cream to the melted chocolate. Combine the cream into the chocolate thoroughly. It will become noticebly thicker.
Remove the whipped cream from the fridge and add about 1/3 of the chocolate to it. Use the mixer to incorporate the chocolate into the cream. Add another third of the chocolate (1/2 of what's left that is!), and whip it in. Addd the rest of the chocolate and combine thoroughly, but don't overowrk it. Add the chocolate whipped cream to a piping bag equiped with a star shaped tip. Pipe into 6 to 8 dessert dishes and refrigerate until ready to serve!
This is a pretty rich dessert. Add shaved chocolate or serve with a handful of fresh berries. YUM!
Tuesday, May 8, 2012
Indulge in gluten free vegetarian burgers!
Do a double take... these burgers look like meat, but it's black beans and lentils!
Ingredients:
1/2 lb black beans (I used canned so I didn't have to soak them)
1/2 lb lentils (Cook them in 4 cups)
1/2 onion
4 cloves of garlic
1 bell pepper, seeded (I like the red ones)
1 egg
3/4 cup gluten free bread crumbs (I bought some at Carrs)
Srirachi to taste
Sea salt and peper to taste
Directions:
Rinse and drain the black beans. Drain the lentils. Cut the onion and bell pepper into a few smaller pieces and peel the garlic.
Combine all the ingredients in a food processor and pulse pulse pulse. When thoroughly mixed, form into patties and cook on a skillet over medium heat. I used my garlic wok oil in the skillet. The patties will brown nicely, about 5 minutes per side. Serve on gluten free rolls or wrap in lettuce. I like the Schar rolls from Carrs Safeway.
Ingredients:
1/2 lb black beans (I used canned so I didn't have to soak them)
1/2 lb lentils (Cook them in 4 cups)
1/2 onion
4 cloves of garlic
1 bell pepper, seeded (I like the red ones)
1 egg
3/4 cup gluten free bread crumbs (I bought some at Carrs)
Srirachi to taste
Sea salt and peper to taste
Directions:
Rinse and drain the black beans. Drain the lentils. Cut the onion and bell pepper into a few smaller pieces and peel the garlic.
Combine all the ingredients in a food processor and pulse pulse pulse. When thoroughly mixed, form into patties and cook on a skillet over medium heat. I used my garlic wok oil in the skillet. The patties will brown nicely, about 5 minutes per side. Serve on gluten free rolls or wrap in lettuce. I like the Schar rolls from Carrs Safeway.
Friday, April 6, 2012
Indulge in gluten free Spicy Stir fry
Gluten Free Spicy Stir Fry
My recent order from Full Circle Farms included garlic, snow peas and red bell peppers. Bell peppers are absolutely fabulous when stir fried and I just needed to try the snow peas so this stir fry was born. Serve this over brown rice.
Ingredients:
Sauce
1/2 cup of chicken broth (use 1/2 cup of white wine for a vegetarian dish)
2 teaspoons of sesame oil
2 tablespoons gluten free soy sauce
1 tablespoon rice vinegar
2 teaspoons Sambal Oelek (chile paste from New Sagaya), more or less depending on how hot you like it!
2 teaspoons cornstarch
Sea salt to taste
Stir fry
Olive oil
1 cup of snow peas
2 red bell peppers, cut into strips
4 cloves of garlic, minced
1 tablespoon of ginger, peeled and minced
1 pound skinless, boneless chicken breast, sliced (omit if vegetarian)
Salt and pepper to taste
1 teaspoon sugar
Directions:
Measure the broth or wine into a measuring cup. Add the rest of the sauce ingredients and whisk well. Set aside.
Heat a wok over medium-high heat. Add the olive oil.
If using chicken, add to the wok and season with salt and pepper if desired.
Saute until no longer pink then remove from wok.
Add the garlic and ginger to the wok and saute for 1 minute.
Add the snow peas and red bell peppers. Stir fry for about 3 minutes.
Add the sauce and mix well to coat the veggies.
Add the sugar and mix well.
If using, add the chicken and toss with the veggies.
Allow to simmer for about 3 to 5 minutes.
Serve over rice!
Thursday, April 5, 2012
Indulge in gluten free vegetarian sloppy joes!
Gluten free and vegetarian sloppy joes
Ingredients:
For the sauce
Olive oil
3 cloves of garlic, minced
2 tablespoons of ginger, peeled and mined
1 tablespoon garam marsala (or less as desired)
15 oz tomato sauce
6 oz white wine
Sloppy Joes
1 pound of dry black beans (needs to soak overnight!)
Olive oil
½ onion, diced
2 cloves of garlic, minced
2 bell peppers, seeded and diced
1/3 cup heavy cream
1 teaspoon honey
Directions:
Rinse the black beans thoroughly then soak in 8 cups of water.
Discard the soaking water and put the beans and another 8 cups of water to boil in a saucepan. Once it boils, bring it down to barely a simmer. Allow to cook for about 1 ½ hours, or until desired tenderness.
When the beans have about 45 minutes left to cook, heat a medium saucepan over medium heat. Add some olive oil.
Add the garlic and ginger and sauté for about a minute. Add the garam marsala and cook an additional30 seconds.
Pour the tomato sauce into the saucepan then slowly stir in the white wine. Bring to a boil then reduce heat to a bare simmer, stirring occasionally.
When you have about 5 minutes left for the beans to cook, heat a large skillet over medium heat. Add some olive oil then add the onion, garlic and the bell peppers to the skillet. Sauté for about 5 minutes.
When the beans are ready, drain the water and add beans to the skillet, or just transfer the beans using a slotted spoon. Stir to combine the beans with the onion, garlic and bell peppers. Season with salt and pepper if desired.
Pour the sauce into the skillet and incorporate the sauce thoroughly. Allow to simmer for about 10 minutes.
Add the heavy cream to the skillet and drizzle in the honey. Stir until incorporated and serve!
I recommend serving over brown rice. For those who aren’t a huge fan of brown rice, try this technique. I use a rice cooker, and allow the brown rice to soak in the water for 30 minutes before cooking. Use 2 cups of water for every cup of brown rice. I also season my rice lightly with garlic powder, sea salt and pepper while it soaks.
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