All posts filed under: Gluten Free Diet

Food: Recipe For Hot Summer Nights – Watermelon Salad

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Over the miserably hot weekend, where I “chored” my days away rather than simply enjoy, I had no appetite. The temperatures were in the 90’s by 7:00 a.m. and too hot to feel hungry enough for this San Franciscan spoiled rotten by  temperatures reaching only ‘coastal’ 60’s or less. So you know what I did. I ate mostly watermelon with salty Cotija cheese for lack of good goat cheese or Feta, and then I found this recipe today. Which made me laugh – since its based on my Mediterranean upbringing.

Dessert: Hawaiian Haupia with Pineapple

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I walked into a Hawaiian BBQ restaurant a week ago after shopping at Target, and ordered my usual Chicken Katsu, and the best macaroni salad I’ve had outside of Hawaii. What can I say, I felt the need to escape island style 🙂 I noticed a banner hanging to one side of the cash register, introducing Haupia, So I ordered a cup or two of the dessert to go. That evening, since it was scorching hot in San Francisco, I served the dessert while watching the sun set from my bedroom window – yes, island style. Anyway, I decided  that I had to find a recipe to make the dessert at home, and  recently found one here with pineapples to share. Just in case any of you are in the mood to escape ‘island style’ Aloha!!!  

healthy eats: lentil, yogurt and prosciutto

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Some night, well mostly Friday nights, I prefer an array of appetizer-sort eats  paired with a bottle of my favorite cab, than a full meal. It’s my way of winding down. I pick a film or two on Netflix, organize the appetizers and uncork the bottle…and I have to tell you I couldn’t ask for a better evening. Here’s a recipe of one appetizer I have put together way before finding it online. Except, I keep the yogurt in a separate bowl, drizzle it with olive oil and mint, the prosciutto on a platter with olives and cheese, and the lentil I buy pre-cooked, and shrink-wrapped from Trader Joe, seasoning it exactly as it says here. It’s funny how great chefs think alike. 🙂 How do you wind down? What is your favorite fun appetizer recipe?   {source credit}  

healthy cooking to healthy choices to healthy you

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Funny, how in the 50’s and 60’s all the way to about early 2013-2014, it was all about canned goods, frozen packaged foods, and boxed goodies here in the U.S. (I can’t really speak for the rest of the world). Although disappointingly, I found the same sort of push in most of Europe, tapping heavy into working couples who have no time to make anything from scratch. Now we have nothing but information, about what to eat and what to avoid. Sometimes too much information confusing us into making bad choices, or even the choices once reported as good choices, we learn on Facebook and Twitter to being suddenly bad choices. (Are you confused? Good, that’s the point. Anyway, we can’t be sure of anything. But my motto is-if you are not sure, go the moderation route. If you are somewhat sure, then click on each photo to learn about the best choices. {Click here to get there – Heidi Swanson} From Amazon:  San Francisco-based photographer and cookbook author Heidi Swanson is the creator of …

High Protein Recipes I can’t get enough Of

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My regime is something like this. Get up at five every day, drink 16oz of bottled water. Work out at home or gym, and then proceed with my day. Breakfast consists of oatmeal or 2 boiled eggs and a cup of espresso.  Then snack at nine, yogurt or a fruit or a handful of almonds. Lunch is about the proteins, and dinner sometimes a protein drink or a freshly pureed juice with fruits  and veggies.  A sliver of dark chocolate if I crave it, and more water throughout the day. I don’t deviate much from the plan  no matter how tempting. Only if I am at a special event or on vacation do I make exceptions.  So I am glad to have found this amazing blog, where I go to for all of my recipes, outside, of course, from all of my mediterranean cooking.  

healthy eating: Spaghetti with Kale

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I have a weakness for spaghetti, and have pretty much mastered a recipe making the typical version by using organic tomato sauce, olive oil, garlic, and chicken sausage, and fresh basil leaves. The pasta can be any style. I use spaghetti pasta. Anyway, The other day, I came across this recipe online and want to try it. It’s Spaghetti with braised kale.  The only thing missing is the lemon essence, which can be added to the final sauce saute. Click on photo to be redirected to the recipe: {photo source click here}

restaurant challenge: san francisco, los angeles and new york

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Who doesn’t love a good restaurant, a new place to eat, some different style of cooking to experience, especially if you happen to be from out-of-town, travelling through San Francisco (my hometown), Los Angeles (my playground), New York (my inspiration). With that said, click on each photo to be redirected to some of the local best kitchens/restaurants/cafes/eateries and let me know what you think? Have you tried any of the places? {Please note I absolutely take no credit for photo or list of restaurant. To find out who deserves the credits, please click here}

edinburgh scotland – day one

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It mattered not the weather is cold for a San Franciscan, we bundled up and left the hotel a little after ten in the morning to do, as usual, a walking tour – not really with any particular place in mind. It was enlightening, beautiful and I returned to my hotel finally after eight at night, understanding the ties between Montreal, Canada and Scotland.  Edinburgh and Montreal are for sure sister cities, very identical in so many ways. Oh and the food in Edinburgh, has to be the best I’ve had in Europe. Sorry Italy and France.

healthy recipe: sweet potato vegetarian chili

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Oh my God! I drooled when I saw this recipe and immediately ran to the grocery store to get the ingredients to make it. I found it here and well, see for yourself, if you are into healthy eating, curbing all gluten.   Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chipped 2 teaspoons chili powder 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping) 1 teaspoon apple cider vinegar 2 14-oz. cans fire-roasted diced tomatoes 4 cups vegetable broth 1.5 cups cubed sweet potatoes 2 cans of beans – black, red, pinto, or a combo 1 cup chopped kale 1/2 cup corn kernels (frozen is fine) a good squeeze of lime salt, pepper topping options: chopped scallions tortilla strips – toast 10-15 minutes in the oven toasted chiles – toast 1-2 minutes in a 350 oven (or until they curl up) toasted pumpkin seeds diced avocado w/ a squeeze of lime Instructions Heat oil in a medium-large pot over medium heat. Add …