All posts filed under: Gluten Free Diet

Why Treating Yourself Is A Wonderful Idea

I haven’t shopped much this year, thinking I already have all that I need in my efforts to downsize and live a simpler life. But, sometimes, one has to simply treat themselves to the smallest of things, to elevate the otherwise bleakest of emotions surfacing during this time of year. For that very reason, I did a bit of window shopping over the weekend, and without plan really ended up with these goodies. What have you treated yourself to recently?  {featured image source and inspiration for this post}

Food: Gluten-Free and Vegan Chocolate Chip Cookies

Today is all about food – so you’ll see back to back posts about eating. Maybe because I am hungry since this plant-based diet I am trying out, but not yet ready to talk about until I see results.  But, this recipe about Gluten Free & Vegan Chocolate Chip Cookies is something I cannot pass up sharing since from the grocers you can either find gluten-free OR Vegan in products, but seldom the two combined for those with the severest food allergies. Recipe 1 1/4 cup oat flour 1 1/2 cup almond flour 1/4 cup cornstarch 3/4 teaspoon salt 3/4 teaspoon baking soda 1/4 cup vegetable oil 1/8 cup pecans (roughly chopped) 2 tablespoons all-vegetable shortening 1 cup dark brown sugar   {I am going to use Coconut sugar instead} 1/4 cup granulated sugar  – {coconut sugar instead} 1/2 cup unsweetened apple sauce 1/2 teaspoon baking powder 2 teaspoons vanilla 4 ounces baking chocolate (roughly chopped) {more} and just in case you haven’t seen this pic from my previous post, I am sharing it with you again. 

Food: Dinner Tonight – Chicken Salad

The recipe is titled Crispy Buffalo Ranch Chicken salad with Goddess dressing – and being that I am a goddess 🙂 I had to see what the ingredients are all about. I do love Buffalo Ranch chicken salad to start with and order the option at any given U.S. restaurant if they are wise enough to offer it on their menu. So, the only difference is this recipe calls for the goddess dressing: INGREDIENTS 1 pound boneless chicken breasts, cutlets, or tenders 1/2 cup buffalo sauce, homemade or store-bought 1 cup Panko bread crumbs 1 tablespoon each dried chives and dried parsley 2 teaspoons dried dill 1 teaspoon each garlic and onion powder 1/2 teaspoon cayenne pepper, more or less to taste 1 pinch each kosher salt and black pepper SALAD 2 heads romaine lettuce, shredded 4 carrots, shredded 4 celery stalks, chopped 2 Persian cucumbers, chopped 4 radishes thinly, sliced 1/2 cup fresh cilantro or parsley, roughly chopped 1 avocado, sliced 1/2 cup crumbled blue cheese or feta cheese GODDESS DRESSING 1/2 cup plain greek yogurt 1/4 cup extra virgin olive oil 1 cup fresh cilantro 1/2 cup fresh basil 1 jalapeño, halved and seeded juice from 1 lemon  {more}  On another topic, recently an event I planned a few …

Food: Dinner Tonight – Feta and Honey and Cauliflower Salad

I’ve had the weirdest cravings lately – not pregnant – just that I think my body is telling me what nutrients I am lacking. Which right now, or early this morning, I had a taste for feta, and cauliflower and sweet and sour – which I probably could consider combining into one big happy salad. But then I saw this recipe for pan fried feta, and my dinner plans got a whole lot better. Now the trouble is, I also LOVE pan-fried Halloumi cheese – maybe I’ll do both.  Anyway, here are the recipes: INGREDIENTS for Pan-Fried Feta PEPPERED HONEY 1/4 cup honey 1/2-1 teaspoon black pepper, plus more for serving 1 tablespoon fresh thyme leaves, plus more for serving FRIED FETA 1 (10-12 ounce) block feta cheese 1 large egg, beaten 1/3 cup Panko bread crumbs 5 tablespoons extra virgin olive oil 2 thinly sliced lemon zest (from about 1 lemon) 1 cup cherry tomatoes 1/4 cup fresh basil, chopped pita chips or pita bread, for serving {more}   INGREDIENTS for Roasted Cauliflower Salad 1 large head of cauliflower, cut into florets 1 can (14 ounce) chickpeas, drained 1/4 cup extra virgin olive oil 1 tablespoon chipotle chili powder 2 teaspoons smoked paprika …

Food: Dinner Tonight – Pineapple, BBQ Chicken, Quinoa

I’ve switched gears, just like that, regarding eating less comfort food and more healthy meals. Yes, the weather has been unusually freezing in San Francisco, with the weirdest of storms passing over the city. But my body is in Spring-Summer mode I think and it is craving more veggies, and less starch – so the meal planning begins to satisfy my cravings. Yes folks, the family usually works around my clock – in terms of food. 😉 So, here we go – tonight’s dinner INGREDIENTS 2 pounds  boneless skinless chicken breasts 2  cups BBQ sauce, homemade or store-bought (if using store-bought, I like Primal Kitchens BBQ Sauce) 2 tablespoon pineapple juice juice from 2 limes 2 cups fresh pineapple chunks 2 jalapeños, chopped, and seeded if desired 1/4 cup fresh cilantro, chopped kosher salt and pepper 3 cups cooked quinoa or rice  – OR in my case, I prefer cauliflower rice over quinoa 1 cup cherry tomatoes, halved 1/2 cup fresh basil, and or cilantro leaves, roughly chopped 5 cups shredded romaine lettuce 1 avocado, sliced 4 fresh chives, chopped fried garlic for serving (optional)  {more} On another note – what TV shows are you binge-watching right …

Food: Dinner Tonight – Pesto Pasta Is All I’ve Been Craving

I have a weakness for pasta – so, here we are, with me thinking pasta for dinner tonight. I mean, I have a wonderful bottle of organic cab sitting in my kitchen, ready to be consumed. So, here we go – this is the recipe I am  going for – even the ricotta cheese, or maybe I’ll go for Halloumi  cheese, seared in a pan – yes I think I will Halloumi this pasta: INGREDIENTS 1 large head of broccoli, roughly chopped 1/2 cup fresh basil 1/2 cup grated parmesan cheese 1/4 cup extra virgin olive oil kosher salt 1 pinch crushed red pepper flakes 3/4 pound of your favorite pasta 1 tablespoon salted butter 1 medium shallot, thinly sliced zest and juice of 1 lemon black pepper 1 cup whole milk ricotta cheese, whipped in the food processor, if desired {more} My go-to wine these days – 

Food: Dinner Tonight – Red Wine Braised Short Ribs

After turkey on Thursday, and leftovers on Friday, I am ready for this recipe – an interesting one for short ribs. I mean what is there more to say, expect if the family is visiting from out of town, and easy dinner prep is the idea, then go here for the recipe: INGREDIENTS 5 pounds bone in, beef short ribs kosher salt and black pepper 2 tablespoons extra virgin olive oil 1 medium yellow onion, thinly sliced 2 shallots, thinly sliced 4 carrots, chopped 2 cups dry red wine, such as Cabernet Sauvignon 2 cups low sodium beef broth 2 tablespoons tomato paste 1 tablespoon brown sugar or honey 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 2 cups fresh cranberries mashed potatoes, for serving {Featured image source} How about this recipe for cranberry Thyme Spritz and a good old-fashioned board game after dinner  

Food: Dinner Tonight – Fall Salad, You Bring The Squash

I found this recipe a few days ago, and immediately thought, why settle for roasted pumpkin as suggested in the ingredients? Instead, I prefer butternut squash or Acorn? I prefer the taste of roasted Acorn over pumpkin any day. But you are more than welcome to try any squash your heart desires.  You know, in case, like me, you are craving a light dinner tonight: Ingredients For the baked pumpkin 800 g (1.7 lb) of Mantua pumpkin or butternut squash 3 tablespoons of extra virgin olive oil 1 teaspoon of salt Nutmeg Black pepper For the salad 100 g (3.5 oz) of rocket ⅓ cup of shaved Parmigiano Reggiano 2 tablespoons of black olives pitted 2 tablespoons of pine nuts toasted For the vinaigrette 2 tablespoons of extra virgin olive oil 1 tablespoon of aceto balsamico 2 tablespoons of apple cider vinegar Zest of ½ an organic lemon grated Salt Black pepper  {more} For your reference

Food: Dinner Tonight – Spaghetti Squash Loaded with Cheese

Cheesy gooey comes to mind, while taking my early morning walk today and a taste of melted cheese. So guess what we are having for dinner tonight? And the best part is – I am not switching up anything. In fact, I am adding Italian sausage or the sweet-spicy chicken sausage 🙂 INGREDIENTS 2 medium spaghetti squash, halved and seeds removed 1 cup whole milk or heavy cream 1/3 cup basil pesto, homemade or store-bought 1 teaspoon dried oregano 8 ounces frozen chopped spinach, thawed and squeezed dried 1/2 cup whole milk ricotta cheese 1 1/2 cups shredded fontina cheese 1 cup shredded provolone cheese 1 pinch crushed red pepper flakes kosher salt and pepper fresh oregano, for serving  {more}

Food: Dinner Tonight – Coconut, Sweet Potato Soup

Who says Keto diet is boring? All of the folks that I have introduced the option to over the past year. But that’s because they complicate the meal prep and then find it frustrating. Cooking is an art, and creating meal plans is a challenge that I welcome in my otherwise very hectic life. Believe it or not, cooking is therapeutic for me, and finding recipes such as this one to switch-up a bit to fit my dietary need is worth every effort once the soup hits the taste pallete. INGREDIENTS 2 tablespoons extra virgin olive oil 1/2 yellow onion, chopped 1 inch fresh ginger, grated 2 cloves garlic, minced 2 sweet potatoes, peeled and cubed  {Omit for Keto} 1 tablespoon yellow curry powder 1/2 teaspoon cayenne pepper, more or less to taste 4 cups low-sodium vegetable broth or water  {No water if you plan to omit a few ingredients for a Keto friendly meal}  3/4 cup red lentils  {you can keep if  you can stomach lentils} kosher salt 1 can (14 ounce) coconut milk 2 cups baby spinach 2 cups cooked basmati rice  {use shredded chicken instead} 1/3 cup fresh cilantro, chopped, plus more for serving fresh Naan, …