Sweet Potato Feta and Arugula Quiche

I made this quiche last week and had to make it again. It's that good. The crust is simple to make and chock-full of healthy fats from the flax and chia seeds. A piece of this for breakfast will keep your stomach happy and full till it's time for lunch. This recipe is gluten free and vegetarian.

Sweet Potato Feta and Arugula Quiche

Ingredients for the crust:

½ cup plus 1 tablespoon oat flour
¼ cup plus 1 tablespoon grated parmesan cheese
¼ cup ground flax seeds
2 tablespoons chia seeds
2 tablespoons olive oil
1 egg

Ingredients for the filling:

1 small white onion, chopped (about 1 cup)
1 medium sweet potato, diced (about 3 heaping cups)
2 cups packed arugula
5 eggs
⅓ cup feta cheese
1 tablespoon pesto, store-bought or homemade
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon Italian seasoning
¼ teaspoon red chili flakes

Generous grinds of pepper

To make:

Preheat oven to 350 degrees F. In a medium bowl, mix together oat flour, flax, chia seeds, and parmesan cheese. Create a little well in the flour mixture and add the egg and olive oil. Mix well and let sit for 5 minutes. Form dough into a round disk and place between two sheets of wax paper. Using a rolling pin, flatten out the dough. Carefully remove the sheets of wax paper and place dough into a greased 9-inch pie dish. Press dough into the dish and up the sides. Pierce dough several times with a fork and bake for 10 minutes. Remove from oven and set aside until your filling is ready.

In a large frying pan on medium-high heat, add butter and oil. Once it’s nice and hot, add onions and 1 teaspoon salt. Give it a quick stir and cook for about 1-2 minutes. Add the sweet potato and cook, stirring frequently for 5 minutes. Add Italian seasoning, pepper and red chili flakes. Cook for about 3 more minutes. Add arugula, gently stir and remove pan from heat.

Crack eggs into a bowl. Reserve one of the yolks. Add pesto to the bowl of eggs and whisk for about a minute. Using a pastry brush, spread the reserved egg yolk all over the inside of the crust. Layer half of the sauteed veggie mixture, half of the feta cheese and half of the pesto egg mixture. Follow the same steps with the remaining ingredients. Bake in the oven for 30 minutes.

PB Chocolate Chip Cookie Dough

For the days when you really need something sweet and want to stay on track with your healthy eating habits. This PB Chocolate Chip Cookie Dough will do the trick. It's protein packed, full of healthy fats, gluten free, and made without refined sugars. 

PB Chocolate Chip Cookie Dough

Ingredients:
1 scoop vanilla protein powder (Tera's Whey)
1 tablespoon Pb2 powder
1 tablespoon peanut butter
1 tablespoon coconut oil
1 teaspoon honey
1 tablespoon chocolate chips
Salt to sprinkle on top (optional)

To make:
 In a small bowl, add all ingredients except chocolate chips and salt. Using a fork, mix to incorporate all ingredients until a dough consistency forms. Add chocolate chips and stir into dough. Transfer to a bowl and top with a sprinkle of salt.

Banana Mug Cake

Cake for breakfast... Mug cake that is! This mug cake recipe is simple to whip up and you can feel good about starting your day off with a healthy and protein rich treat breakfast. I shared this recipe on my Instagram but wanted to share it here as well.

Ingredients:

1 banana, half mashed and reserve the other half to slice for topping
2 tablespoons soy milk
1 tablespoon olive oil
1 heaping tablespoon almond butter
1 egg
½ teaspoon almond extract
2 tablespoons coconut flour
2 tablespoons whey powder
¼ teaspoon baking powder
½ packet of stevia (I use NuNaturals)
Tiny pinch of salt



To make:

 In a bowl, mash half of the banana. Add almond butter, olive oil, soy milk, and almond extract. Mix well to combine. Add in coconut flour, whey powder, baking powder, stevia, and salt. Mix to incorporate batter. Pour into a large greased mug and cook for 2 minutes in the microwave. Top with whatever suits your mood. I topped mine with a dollop of plain greek yogurt, sliced banana, 1 chopped date, drizzle of honey, and hemp seeds.

Chocolate Chip Pumpkin-Zucchini-Banana Bread

I've posted quite a few breakfast bread recipes here. That's because they are so easy to whip up and a great way to have breakfast all week. Now that the weather is finally cooling down it's actually starting to feel like Fall. What do we do in Fall? Eat everything pumpkin! I'm not a PSL drinker but I do love everything else pumpkin. Just the other night I made a vegetarian green curry with pumpkin. It was so spicy and delicious. That should be a future post. Having leftover roasted pumpkin from that evening, I mashed it up and turned it into Chocolate Chip Pumpkin-Zucchini-Banana Bread. This bread is really yummy! I like to serve it toasted (so the chocolate melts) with almond butter and sliced banana. It's also a filling fiber rich meal which will keep you going until lunch.

Ingredients:

Dry ingredients
½ cup gluten free oat flour (blended up oats)
½ cup rice flour
¼ cup gluten free oat bran
¼ cup ground flax
¼ cup tapioca starch
¼ cup coconut sugar
2½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
1 teaspoon cinnamon
A few dashes of ground ginger
A dash or two of ground cloves

Wet ingredients
1 cup mashed pumpkin (canned pumpkin could also be used.)
1 medium banana, broken into smaller pieces
⅓ cup canola oil
⅓ cup blackstrap molasses
2 teaspoons vanilla extract
¼ cup almond milk
1 egg

Add ins
1 medium zucchini, grated
½ cup semi-sweet chocolate chips

To make:

Preheat oven to 350 degrees. In a large bowl, sift together all dry ingredients. Gently mix to combine. In a food processor, blend all of your wet ingredients except for the egg. Once all wet ingredients have been mixed, add your egg and blend for a few seconds. Pour wet ingredients into the dry and mix together until all of the flour blend is saturated. Fold in zucchini and chocolate chips. Pour into a greased loaf pan and bake for 50-55 minutes.

Roasted Banana Coconut Ice Cream with Chocolate Covered Almond Pieces

Ice cream is by far my favorite dessert. I always crave it. You would think that since I have my own ice cream maker, I would have a handmade batch on hand at all times. The truth is, I've only made real ice cream once. And it wasn't even for me! I have experimented with many alternative ice creams though. When I cook for myself at home, I always try to eat healthy and well. I don't worry about what I eat as much when my boyfriend and I prepare meals or go out. I love my burgers and will forever love him for introducing me to Queso, Texas style (Velveeta and Rotel). Having a balance in your diet is important. I give props to those who can restrict to the max, but for me, that is not possible. I love food too much! Anyway back to the ice cream. This is a non-dairy ice cream made with a base of bananas and coconut cream. The coconut cream gives off such a creamy texture!  The ice cream itself is made without any refined sugars. (Cane sugar is an ingredient in the chocolate used to make the chocolate covered almonds.) This is a super simple recipe that you can feel good about eating. 

 Roasted Banana Coconut Ice Cream with Chocolate Covered Almond Pieces

Ingredients:

For ice cream

4 ripe bananas
2 tbs coconut sugar
3 tbs melted coconut oil
1 can coconut cream (I use Trader Joe's brand)
4 tbs agave nectar
½ teaspoon almond extract
Juice from half a small lemon
¼ teaspoon kosher salt

For chocolate covered almonds

½ cup semi-sweet chocolate chips
½ cup slivered toasted almonds
1 teaspoon coconut oil
pinch of salt
generous pinch or two of coconut sugar

To make:

Preheat oven to 370 degrees F. Peel bananas and slice lengthwise. Lay bananas flat side down on a silpat or foil lined baking sheet. Sprinkle with coconut sugar and drizzle with the coconut oil. Gently roll bananas around the baking sheet to coat with the sugar and oil. Bake for 20 minutes. Remove from oven and let sit for 5 minutes. Add bananas and sugary goop to a food processor and blend till smooth. Scrape down sides of the bowl and add coconut cream, agave, lemon juice and salt. Blend again to incorporate all ingredients. Transfer food processor bowl to the fridge and allow mixture to cool for at least 15 minutes. Pour into ice cream maker and follow manufacturer's instructions.

Now it's time for the chocolate covered almonds! In a small saucepan over very low heat add your chocolate chips and and coconut oil. Stir constantly to prevent chocolate from burning. Once your chocolate is melted and smooth, remove from heat and mix in almonds. Stir to coat evenly and spread out mixture on a small baking tray lined with parchment or foil. Sprinkle with salt and coconut sugar. Place in the freezer to set.

About 2 minutes before the ice cream churning is complete, remove chocolate covered almonds from the freezer. Break apart with your hands or roughly chop. Add them to the ice cream.
After ice cream is done, transfer to a loaf pan and place in freezer overnight or for at least a few hours, until firm.

Chicken & Veggie Patties

Tuesday is my "Sunday" so I typically do most of my meal prepping on this day. The last few weeks I made different kinds of patties. Whether they are a mixture of chicken/veggie, veggie/beans/rice, or even tuna with sprouted peas and lentils (which were really delicious), they are the perfect option for lunches throughout the week. It's also a great way to use up leftover ingredients you have in your fridge. I normally just throw whatever I have in a bowl, mix it up and they turn out great. However, I  figured I should measure out my ingredients this time so I can share the recipe. Check it out below and feel free to play around with ingredients and spices to tailor it to your liking. I tend to eat them cold with salads, but they can be heated up as well.

Ingredients:

1lb ground chicken
1 egg
1 cup spinach, chopped
½ cup red bell pepper, diced
½ cup tomato basil feta, or plain
¼ cup white onion, diced
¼ cup green olives, roughly chopped
2 cloves of garlic, minced
½ teaspoon smoked paprika
½ teaspoon cumin
¼ red chili flakes
Salt and pepper to taste

To make:

Preheat oven to 370ºF. In a medium/large bowl, combine all vegetables and spices. Stir to combine. Add ground chicken and use your hands to incorporate ingredients. Create a little well in the center of the bowl and add the egg. Again, use your hands to combine. Using a ¼ size measuring cup, scoop chicken mixture onto a lined and greased baking sheet. The measuring cup should create a nice patty shape. Once you have all your patties scooped, place them in the oven for 8 minutes. Flip and cook for an additional 8 minutes. Set your oven broil setting to low and cook for 2 more minutes. Remove from oven. Let cool for a few minutes if you will be eating them right away. You can enjoy these warm with a salad or make a burger out of them. I usually let them cool a bit longer before storing in the fridge.

Banana-Plum-Raisin Oatmeal Bake

Last week my mom and I were down in Anaheim. Disneyland used to be the only thing I cared about in the area, but now I have a new stop I must make every time I'm down there. 99 Ranch Market! On a previous trip to Disneyland, my coworker took me to this amazing Asian market on our way home. I was in heaven. We spent over an hour browsing through all the spices, sauces, teas and yummy treats. Once we left I couldn't wait to return. They also have a hot food station, which I was dying to try on my next visit.

 The food didn't disappoint. We got a few snacks to fuel us for shopping. Sugar cane shrimp, pork buns, scallion cakes, and turnip cakes. Everything was so fresh and delicious. I'm a huge Dim Sum fan, so this was perfect! The market is pretty big, so I suggested we start at one end and make our way down each aisle. I had a list of things I wanted to purchase again but also had my eyes open for new items I wanted to try. One item that caught my attention was a coconut spread (Ma Tamis Sa Bao). It's just coconut cream, brown sugar and water. It looks similar to caramel and has the same consistency.

 This stuff is delicious! It's smooth and creamy with a subtle coconut flavor. I read online that it can be substituted for molasses in pecan pie. Now that is something I must do soon. Instead of dessert, I decided to use it in place of maple syrup in an oatmeal breakfast bake. The finished product came out great. It's not too sweet and the flavors of the coconut with cooked bananas are just perfect. This oatmeal bake is gluten free and vegan friendly.

Ingredients:

2¼ cup gluten free oats
1 tablespoon ground flax seeds
1½ teaspoon baking powder
¼ teaspoon kosher salt
2 bananas, 1 sliced and reserve the other for wet ingredients
1 plum, sliced
½ cup golden raisins
1 can (14oz) light coconut milk
⅓ cup coconut spread
1 teaspoon vanilla

To make:

Preheat oven to 370ºF. In a large bowl, add oats, ground flax, baking powder and salt. Stir to combine. Toss in sliced banana, plum and raisins and set aside. In a food processor, combine coconut milk, coconut spread, the remaining banana and vanilla. Pour wet ingredients into the dry and gently stir to saturate all of the oat mixture. Pour into a greased 8x8 baking dish. Press the mixture down gently with a spatula. Place in the oven and bake for 30 minutes. Let cool for at least 10 minutes before serving. I made this the day before and once cooled, I covered it and stored in the fridge. It reheats easily in the microwave or oven and if you'd like an extra kick of protein top with a scoop of cottage cheese or yogurt.

Beet Greens Pesto

What to do with all those beet greens you have hanging around in your fridge? Make pesto! After I purchase beets from my local farmers market, I usually trim off all the greens, wash and store them in a gallon size ziplock in the fridge. I usually add them to juices throughout the week but wanted to try something different. I also didn't have much else to juice. I've also sauteed these greens with garlic and olive oil which makes a tasty alternative to sauteed kale or spinach. This pesto recipe is super quick and easy to make. You don't even need to dirty measuring cups.

What you will need:

About 4 handfuls of beet greens
2 handfuls of pumpkin seeds
2 cloves of garlic
Juice from 1 lemon
Olive oil (more or less depending on desired consistency)
Salt and pepper to taste.

Blend all ingredients in a food processor and enjoy! Your body will thank you as this recipe packs a punch in the nutrient department. Beet greens are an excellent source of vitamins A and C, which contain antioxidants that help protect your cells. They are also a good source of calcium, magnesium, folate, and iron. For those who are conscious of calories, 1 cup of cooked beet greens contains only 39 calories.

What are your favorite recipes using beet greens?

Banana Coconut Fudgesicles

Here is a super easy recipe for Banana Coconut Fudgesicles. This quick summer treat is creamy, healthy, and delicious! I love having these on hand in my freezer.


Ingredients:

2 very ripe bananas, frozen
1 can coconut cream
¾ cup semi-sweet chocolate chips

To make:

A day or two in advance, freeze very ripe bananas in a ziplock bag. You can break apart pieces or cut into slices. Heat coconut cream in a small pot on the stove over medium-low heat. Add chocolate chips and continually whisk until all the chips have melted. Pour mixture into a blender and add frozen bananas. Blend until you get a smooth consistency. Pour evenly into 10 popsicle molds and place in freezer overnight or until frozen.

Summer Quinoa Salad

 

If you took a peek into my fridge, you would most likely find a big bowl of quinoa salad. I love having this stuff on hand. I used to just make a pot of plain quinoa but spending that extra time preparing the salad allows for quick lunch or dinner prep for the rest of the week. For lunch, I like to sprinkle over a salad and for dinner, I'll have it as a side with chicken and steamed veggies. Make this salad for yourself or try it out at your next get-together or weekend BBQ. It will pair wonderfully with grilled corn on the cob. This salad is gluten free and vegan friendly. It’s also a great source of protein, especially for those on a vegan diet, as quinoa contains a complete protein profile.

Ingredients:

Salad

1½ cups uncooked quinoa
3 cups low sodium vegetable broth
½ tablespoon chili powder
1 can garbanzo beans, drained and rinsed
1 cup sliced black olives
1 cup green onions, sliced
½ cup cilantro, chopped

Dressing

¾ cup olive oil
¼ cup lemon juice
¼ cup low sodium tamari
½ teaspoon paprika
¼ teaspoon cumin

To make:

Using a fine mesh sieve, rinse quinoa under cold water. Add quinoa to a pot along with vegetable broth and chili powder. Give a quick stir and turn heat to high. Once the quinoa reaches a boil, turn heat to medium-low. You want a slow boil. Cook for about 25 minutes or until quinoa is done. Fluff with fork and allow to cool completely. Quinoa may be made a day in advance and refrigerated. In a large bowl, add cooked quinoa, and remaining ingredients for the salad. Gently mix well. In a smaller bowl, combine all your ingredients for the dressing. Whisk together and pour over salad. Stir to evenly distribute dressing. Cover and refrigerate until ready to eat. I like to chill it for an hour or two to allow the flavors to meld.

Cherry Apricot Pan Jam

Pan Jams are one of my favorite things to make. They are so easy and in a short amount of time you have delicious jam! No one will know the difference. Lately I’ve been using my last batch of strawberry jam to top my yogurt and granola in the mornings. It’s a great way to flavor and lightly sweeten plain Greek yogurt using natural sugars from the fruit and honey. This jam is also great as a topping for pancakes, added into smoothies or even muddled in cocktails. Since there is no canning process required, the jam needs to be kept refrigerated. It usually keeps for about a week or two in the fridge and up to a year in the freezer. One batch  yields 16oz. This jam in particular is on the tart side which I prefer. If you would like a sweeter jam, add 1-2 more tablespoons of honey.


Ingredients:

2½ cups cherries, halved and pitted
2½ cups apricots, pitted and diced
½ cup honey
Juice from 1 lemon
Pinch of salt

To make:

In a large saucepan, add prepared fruit, honey, lemon juice and salt. Turn heat to medium high and stir to incorporate ingredients. Once the mixture reaches a boil, cook for about 18-20 minutes stirring frequently.  About ¾ of the way through you may need to turn the heat down to medium low to prevent thickening jam from burning. Once jam is done, pour into two glass jars. Top with lids and place in fridge or freezer. I usually keep the second jar in the freezer until ready to use.

Moroccan Lentil Soup

There is a magical herb shop I discovered a few years back. I’m trying to remember if I stumbled upon it myself or if someone took me there. Either way it’s one of my favorite places to visit when I’m up in San Luis Obispo. I pretty much planned my birthday afternoon around going to this place because I wanted to stock up on my favorite teas and spices. The Secret Garden Organic Herbs Shop's name pretty much sums up the place. It’s hidden off the main drag in a little outdoor type cottage surrounded by flowers and foliage. They have a large selection of medicinal herbs, spices, and teas which the owner blends herself. You could seriously spend an hour here admiring the wall holding rows of large mason jars filled with all sorts of goodness. My favorite tea that they offer is Candy Cane Lane. It’s a seasonal blend which consists of green tea, jasmine flowers, spearmint, peppermint, ginger, cinnamon, roses, and stevia leaves. I made sure to get a larger bag the last time before they ran out.
Awhile back I had purchased some different culinary spices including a Moroccan curry blend. It smelled so good. I’ve never done much Moroccan cuisine so it sat in my cupboard a bit longer than expected. Finally, I told myself I had to make something with it. And now we have Moroccan Lentil Soup! This is my go to soup recipe. It’s so easy and healthy. A bowl is a meal in itself. Lentils provide a great source of protein and fiber, keeping my stomach full and satisfied. My mom likes to serve this soup over a bowl of couscous.




Moroccan Lentil Soup

Ingredients:

1 medium white onion, chopped
1 large carrot, diced
2 medium zucchini, sliced in quarters
1 cup red lentils
1 can garbanzo beans
4 cups low sodium vegetable broth (chicken broth can be used in place but would not make the soup vegan)
2 cups water
2 tablespoons Moroccan spice blend from Secret Garden Herb Shop
1 teaspoon salt
½ teaspoon red chili flakes
pepper to taste
2 tablespoons canola oil

To make:

Rinse lentils in a fine mesh sieve until water runs clear and set aside.
Heat a large pot over medium heat and add oil.
Once the oil is hot, add onions and saute for about 2 minutes, stirring occasionally.
Add carrots and cook for another 2 minutes.
Add zucchini and garbanzo beans along with the Moroccan spice blend, salt, red chili flakes and pepper. Mix well to coat vegetables.
Pour in the vegetable broth and water. Turn heat up to high.
Once it reaches a boil, add lentils and stir to combine. Reduce heat to a low boil for 30 minutes, stirring every so often.
After 30 minutes your soup is ready to enjoy!
Let the remaining soup cool before storing in the fridge.

Recently Shared Recipes

For those who don't know, I've recently started contributing recipes to an awesome new site called Collective Lifestyle. With that being said, I have been slacking with this blog. In case you missed them, here are the recent posts I've shared.


Matcha Latte

Superfood Pizza Crust

Cashew Coconut Butter Truffles

New Frontiers Quinoa Salad

Gluten Free Chocolate Chip Ginger Pear Breakfast Bread

Chocolate Chip Ginger Pear Breakfast Bread, Gluten Free

Ingredients:

Dry

1 cup gluten free oat flour*

¼ cup brown rice flour

¼ cup almond meal

¼ cup potato starch

¼ cup ground flax meal

½ cup coconut sugar

1½ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon xnathan gum

¼ salt

Wet

1 egg

½ cup almond milk

¼ cup plain Greek yogurt

2 tablespoons canola oil

2 teaspoons vanilla extract

1 heaping teaspoon fresh grated ginger

Add ins

1 medium pear, diced (1 cup)

½ cup semi-sweet chocolate chips.

To make:

Preheat oven to 350º

In a large bowl, sift together all of your dry ingredients and gently mix to incorporate flour blend.

In a separate bowl, combine all wet ingredients and whisk well. 

Pour wet ingredients into dry. 

Mix well to saturate flour blend and then fold in the diced pear and chocolate chips.

Pour into a greased loaf pan and bake for about 40-45 minutes. 

Remove from heat and cool.

*You can purchase oat flour pre-ground at the store or you can make it yourself by adding oats to a food processor and blending them down.

Quinoa Porridge With Caramelized Banana

This is a super easy recipe you can make with leftover cooked quinoa. It's a filling breakfast and an excellent post workout recovery meal. You get your carbs, protein, and sugar (from honey) to help build and repair your muscles.  The sugar from the honey will bring your blood sugar back up. During an intense workout it can drop very low. It can also provide energy for the rest of your day.

Quinoa Porridge With Caramelized Banana

Gluten Free & Refined Sugar Free

Ingredients:

Quinoa Porridge

1 cup cooked quinoa

1/2 cup almond milk (or milk of choice)

2 tablespoon PB2

1 tablespoon honey

1/2 teaspoon cinnamon

Caramelized Banana 

1 teaspoon butter

1 small banana, sliced

sprinkle of cinnamon

To make:

In a small sauce pan with heat on low, add milk, PB2, honey and cinnamon. 

Whisk well to incorporate.

Add cooked quinoa and gently mix well. 

Continue to stir every few minutes until porridge is hot.

While the porridge is cooking, you can caramelize the banana.

In a small pan, heat on medium, melt butter. 

Add sliced banana and sprinkle of cinnamon. 

Cook for about a minutes on each side.

Transfer porridge to bowl and top with caramelized banana.

Enjoy :)

Brown Butter Pumpkin Spice Chocolate Chip Cookies, Gluten & Egg Free

 Ingredients

Dry Ingredients:

3/4 cup gluten free oat flour
3/4 cup hazelnut flour
1/4 cup coconut flour
2 tablespoons tapioca starch
1 cup coconut sugar
1 teaspoon xanthan gum

1 teaspoon baking powder
1/4 teaspoon vanilla powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup semi-sweet chocolate chips

Wet Ingredients:

4 oz butter, browned
(All I had at home was salted butter so if you
 use unsalted add about 1/2 teaspoon salt.)
2 tablespoons pumpkin puree
2 flax eggs (2 tablespoons ground flax meal plus 6 tablespoons hot water. Gently stir to saturate the flax meal.)


To Prepare:

Preheat oven to 375 degrees.
First thing in order is to brown the butter. For those who are not familiar, here is an easy tutorial. 

How to make brown butter.
Once the brown butter is done, pour into large bowl. Let sit for about 5 minutes and then add the 2 tablespoons of pumpkin puree. Whisk till combined.
At this stage you can prepare your flax eggs. It’s best to let them sit after the water has been added.
In a medium size bowl, sift together all dry ingredients except the coconut sugar and chocolate chips.
Gently mix well until flour blend is combined evenly.
Add the flax eggs to the brown butter and mix to incorporate.
Cream sugar into butter mixture.
Add flour blend a little bit at a time while mixing together in between additions. A spatula was handy at this stage.
Once the dough is uniform, fold in chocolate chips.
Form dough into 2 tablespoon size balls and place evenly spaced on a cookie sheet lined with parchment paper or a silpat mat.
Bake for 12 minutes.
I don’t know if it’s just me or because I use alternative flours and sugar but the cookies I bake never seem to flatten and expand outward. About 10 minutes into the baking I pressed down on them a little with the back of a spatula.

Panko Breaded & Baked Zucchini

Panko Breaded & Baked Zucchini, Gluten Free

Ingredients

Zucchini (I used 1 1/2 for this batch.)

Brown rice flour

Gluten Free Panko Breadcrumbs. Ian's brand is the best!

1 egg

Spices of your choice. I used salt, pepper & cayenne.

Prep

Preheat oven to 500 degrees F

Line baking sheet with foil and grease generously with oil. 

Using a shallow bowl or dish, place 1/4 cup brown rice flour.  

In another dish, place 1/4 cup panko breadcrumbs.

In a shallow bowl, add 1 egg and whisk with fork. 

(Use additional egg, flour, and breadcrumbs if you want to increase the recipe.)

To prepare

Slice desired amount of zucchini.

 Sprinkle slices with spices... that rhymes :)

Dip sliced zucchini in brown rice flour, then egg wash and finish with the panko breading. 

Place on baking sheet and repeat till all are covered with breading.

Place in oven and bake about 7 minutes. Turn zucchini slices over and turn oven up to broil. Cook for about 5 minutes, maybe a little less. You want them to be a golden brown color. 

Remove from oven and enjoy! They go well with various dipping sauces.

 

Summer Quinoa Salad with Strawberry Balsamic Vinaigrette

This last week I received some yummy new jams from Sweet Lady Cook. I had a little dinner party the other night where I tried out some new recipes incorporating her jams. Brie and apricot jam grilled cheese with truffle honey and this summer salad with strawberry balsamic vinaigrette. My brother is my toughest critic when it comes to my "healthy" cooking and this salad was his favorite. I've already made another batch and he's eating it up. 

Summer Quinoa Salad with Strawberry Balsamic Vinaigrette

What you will need

For the salad:

1 cup quinoa (cooking instructions below)
1 ear of sweet white corn, kernels removed
1 cup diced cucumber (1/2 of an English cucumber)
2 cups spinach, chopped
1/4 cup diced strawberries
1 tablespoon of chopped basil leaves
2 pinches of salt

For the dressing:

1/4 heaping cup Sweet Lady Cook strawberry balsamic jam
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon stoneground mustard
pinch of pepper
a few generous pinches of salt

Garnish (optional):

Feta cheese
Sliced strawberries
Chopped basil
Avocado


To prepare:

First thing you need to do is prepare your quinoa. Always rinse quinoa before use. It helps remove a naturally occurring outer coating that gives off a bitter taste. Add 1 cup quinoa and 2 cups water to a medium size pot. Bring to a boil and then reduce heat to a simmer for about 15 minutes or until quinoa has soaked up all the water. Fluff with fork and let cool.

Once the quinoa is cooked, it will need to cool to room temperature. You may want to make it the night before or a few hours in advance. (Placing it in the fridge can speed up the cooling process. If you prepare it the night before, store in the fridge over night.)

When quinoa is ready, add in all ingredients for salad and toss lightly to combine. Add dressing and toss again to coat evenly.

For the dressing, combine all ingredients and whisk together. You can also add all ingredients to a glass jar and give it a good shake. This is great if you want to make it the night before. Just store in fridge along with the quinoa.

Keep salad in fridge until ready to eat. I like to garnish right before serving.

Lauren's Fruit Cobbler

Years ago my dad dated a women named Lauren. I remember the night my brother and I met her for the first time. I had a preconceived notion she was going to be some young bimbo. I guess that says more about my dad. Anyway, she was great. She was a lovely woman. Over the years we spent a lot of time together. I will always remember what a great cook she was. On our beach outings, she would pack a picnic with the most amazing sandwiches. One day she served us a piece of her fruit cobbler. Oh my, it was amazing! The best cobbler I had ever tasted. So buttery and delicious. It was always such a treat when she would make it. I had gotten the recipe from her but never made it until now. I had been thinking in my head of how I wanted to make a gluten free version. The original recipe calls for self rising flour and sugar. I tweaked the recipe to make it gluten and refined sugar free. It still tastes just like that amazing cobbler I had years ago.

This recipe is great because you can use whatever fresh fruit you prefer. The first time I made it, I used strawberries and blueberries. This time around I used fresh apricots from my friend Wallace’s tree.

Lauren's Fruit Cobbler,
Gluten and Refined Sugar Free

What you will need:

1/4 cup brown rice flour
2 tablespoons coconut flour
2 tablespoons tapioca starch
3/4 teaspoon baking powder
1/8 teaspoon xanthan gum
1/2 cup coconut sugar
1/2 almond milk, unsweetened (soy or regular would work as well.)

4 tablespoons unsalted butter

3 cups fresh fruit of your choice (if using stone fruits, pit first and then measure.)
1/3 cup honey
1/4 cup coconut sugar

To make:

Melt 4 tablespoons butter in a 9 inch baking dish, preferably glass or ceramic. I just do this right over the burner on the stove.

In another bowl, sift together your flour blend and coconut sugar. Add milk and mix well to combine.

In a pot add your fruit, honey and coconut sugar. Substitute honey for the coconut sugar if you prefer. You can always adjust the amount of sweetener used depending on how sweet the fruit is. Heat until the sugar has melted and fruit is warm but not cooked.

To assemble, take the baking dish with melted butter, pour batter mixture into the middle. Again, into the middle, add the warm fruit mixture. Do not spread out!

Place in the oven and bake for about 45 minutes or until golden and crisp on top. Serve warm or cool. I like it best served with vanilla ice cream.

Orange Chocolate Chip Breakfast Bread

Last Saturday I was at my local health food store. In their house-made gluten free baked goods section I came across orange chocolate chip breakfast bread. I passed it up but once I got home I kicked myself for not getting a piece to have for breakfast the next morning. Instead of going back the next day to satisfy my craving, I decided to attempt to make it myself. It's just so much more fun that way.  The first batch I made came out so good. Baking is an art of its own but gluten free baking is another story.  It's all about having a good and diverse flour blend that lends a similar texture as normal flours do.  I made my second batch yesterday afternoon so I could have a piece for breakfast each morning at work this weekend.

 

Orange Chocolate Chip Breakfast Bread, Gluten Free

Ingredients

Dry Ingredients:

1/2 brown rice flour
1/2 cup white rice flour
1/4 cup coconut flour
1/4 tapioca flour
1/4 ground flax seed
1 cup coconut sugar
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon vanilla powder
1/4 teaspoon salt

Wet Ingredients:

1 egg
1 cup pumpkin puree
1/2 cup Greek yogurt 2%
1/2 cup almond milk (unsweetened)
1/3 cup olive oil

Additions

Zest from 1 medium orange
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.
In a large bowl, sift together your dry ingredients. Mix well to distribute flour blend evenly.
In a medium bowl, lightly beat one egg. Add in the rest of your wet ingredients and whisk till combined.
Add zest from orange and give another quick stir.
Pour wet ingredients into dry and mix till there are no lumps.
Fold in 1/2 cup chocolate chips.
Pour batter into a greased loaf pan dusted with white rice flour.
Bake for 55-60 minutes.