All posts filed under: gluten free

Food: Dinner Tonight – Gluten Free Lasagna

Gluten-free is always a good idea in my household – considering the different health concerns my family seems to have, and since Italian is is one of my favorite, I mean who doesn’t love Italian, this recipe is the perfect meal for dinner tonight.  And yes, even if I am running around like a chicken with her head cut off, I always insist on cooking for the fam – it’s the only solid or consistent therapy I am committed to, besides my happy color app on my iPhone. SAUCE 1 Tbsp avocado or olive oil 3 cloves garlic, minced 1/4 tsp red pepper flake (optional) 1 lb grass-fed ground beef 1/4 tsp sea salt, plus more to taste 2 25-oz jars favorite marinara sauce (or DIY* // we like Organico Bella brand) 1-2 tsp dried Italian herbs (basil and oregano // optional) 1-2 tsp sweetener of choice (such as maple syrup, cane sugar, or stevia // optional) CHEESE 2 ¼ cups raw macadamia nuts (or sub slivered blanched almonds or raw cashews soaked for 1 hour in hot water, then drained) 3 ½ Tbsp lemon juice 4 Tbsp nutritional yeast (plus more to taste) 3/4 tsp garlic powder 1/3 scant tsp sea salt 2/3 – 1 cup water (if using soaked cashews, add …

Food: Dinner Tonight – Mushroom Taco and Garlic Lime Sauce

Haven’t written much about what I am aiming to cook for the fam – but tonight, we are excited that my American football team, the 49ers will be playing in the Superbowl. There was a crazy madness to the city yesterday as everyone was shopping for Superbowl snacks, and beverages, as well as the usual Taco, nachos and other finger foods ingredients to be served at a Superbowl gathering all over the city in anticipation for a Superbowl win. So naturally, tacos will be served with beer in our household and this recipe seems like a pretty good addition to the usual shredded chicken or beef tacos I make every year. INGREDIENTS 2 cloves garlic, minced or grated 2 tablespoons chili powder 2 teaspoons smoked paprika 2 chipotle peppers in adobo ¼ cup apple cider or white vinegar 2 cups fresh pineapple chunks 1 tablespoon toasted sesame seeds 2 tablespoons extra virgin olive oil 8 ounces cremini mushrooms, chopped 1 yellow onion, thinly sliced 3 cups shiitake mushrooms, sliced 1/2 cup fresh cilantro, chopped 12 …

Holiday Series: Thanksgiving Appetizers

Normally my appetizer set-up trumps the actual ‘non-turkey’ oh alright, a sliver of turkey dinner.  The reason for that is, most folks arrive at my doorstep very hungry, and very thirsty for a cocktail, so the ritual begins, munching away at appetizers while cocktailing.  So by the time dinner rolls around, folks are too full to indulge. I haven’t yet figured out how best to settle this matter except perhaps try an array of light appetizers. But that doesn’t mean I won’t share some of the appetizers that are making their way to my list for this year’s dinner gathering. For the rest of of the 123 recipes which by the way are great suggestions for any parties, including Christmas, or New Years, go here   And how to host Thanksgiving or any party without the stress – although I welcome the stress – it is invigorating I think

Food: Chai Infused Carrot Cake

I love carrot cake, and it is probably the only one I won’t pass up on if I were anywhere in the world offering the option. So a carrot cake recipe is always in order, and this chai infused one is one I am trying on Saturday: For the cake: 1/4 cup of almond milk 1 tbsp of Assam tea 1 cup of sugar 3/4 cup of ghee, melted 3 eggs, room temperature 1 tsp of vanilla extract 2 cups of flour (310g) 3 tsp of baking powder 1 tsp of salt 7 – 8 turns of fresh ground black pepper 1 1/2 tsp of cardamom 1 1/2 tsp of ginger 1 tsp ground cinnamon 2 cups of fresh shredded carrots, about 2 large carrots For the frosting: 1/2 cup butter, room temperature 8oz of cream cheese, room temperature 1 cup of sifted powdered sugar 1/2 tsp of vanilla 1/2 tsp cardamom 1/2 tsp ginger 1/2 tsp cinnamon pinch of salt  {more} Do you have a favorite cake? And a well-tested recipe you wish to …

Food: Dinner Tonight – Mexican Shredded Chicken

I have been on a Mexican food crave this week, which is about right – before the holidays I crave Mexican or Asian cuisine. So Mexican shredded chicken it is for that soft taco meal we’ll be having, except for my mum, who prefers a pita bread to any other variation. I can see her now, stuffing fork full of the chicken inside the pita bread, and spreading yogurt for flavor instead of the guacamole or sour cream the rest of the family insists upon: CHICKEN 1/2 tsp sea salt, divided 1 tsp ground cumin, divided 1 tsp smoked paprika, divided 1 tsp chili powder, divided (NOT cayenne or just ground chilies — see notes*) 1 Tbsp avocado oil (or other neutral oil, or sub water) 2 (~8 ounce) chicken breasts*, boneless skinless (and organic, pasture-raised when possible) 1 chipotle pepper in adobo sauce (omit or reduce for less heat) 1/4 cup vegetable or chicken broth 2 Tbsp lime juice {more} On another note – love this suggestion on how to stock your pantry for beginners to healthy cooking 

Holiday Series: Vegan Pumpkin Mousse

I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving.  So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree  1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt  {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning.  {featured image source and inspiration for this post}

Culture: Halloween Appetizers and Films

I was in Hawaii last week, and was amazed at how seriously Halloween is taken there. I don’t know what I was thinking – on a romantic tropical island, for Halloween preparation to trump over most everything pleasantly surprised me. So, we must prep here on the mainland and across the world for this growing and very popular holiday by sharing some interesting topics. {featured image source and inspiration for this post}

Zucchini Muffins Kind of Day

I watched a movie on the Hallmark channel last night – where the perfect single mother bakes zucchini muffins for a road trip to drive her perfect daughter from Los Angeles to Oregon, where she would be attending college. Cute movie, great chemistry among the characters Amy and Noah, and perhaps it is one of the only films from Hallmark where there is actual sexual tension portrayed between the characters. So, besides the chemistry, all I could focus on was the zucchini muffins. Funny how things work on the ‘interweb’, because all of a sudden this recipe popped up across my screen and naturally, since it’s all gluten-free, I decide to bake them over the weekend and…share with all of you right here: INGREDIENTS 1 cup grated zucchini (about 1 medium/large) 2 eggs 1/3 cup olive oil (or avocado oil or coconut oil) 1/2 tsp. vanilla extract 1 tsp. apple cider vinegar 1/4 cup buttermilk or plain yogurt 3/4 cup almond flour 3/4 cup all-purpose flour (or superfine rice flour) 1/2 tsp. baking soda 1/2 …

Looking Forward to October

The first day of the month, and only 90 days to the end of the year. But no worries, October is a month I look forward to, especially after the sluggishness and the unmotivated I felt by the end of August, and all throughout September. To me, October is the month to shed all the negative and just enjoy the most brilliant of colors, the layering in fashion, the shift in decor,  comfort food in recipes, and the prelude to the holiday planning.  October is the coolest month of the year. What Film to see, what recipe book to buy, and where to vacation in October    

Food: Fall Harvest Salad

Oh the delight of cooking with seasonal fresh ingredients and the idea of Superfoods, or mostly plant-based, which I am testing out recently is the inspiration for tonight’s dinner. INGREDIENTS 2 tablespoon extra virgin olive oil 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles 2 tablespoons honey 1/2 cup raw pepitas 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 head kale, shredded 4 cups shredded brussels sprouts arils from 1 pomegranate 4-6 fresh figs (optional) 1/2 cup shredded gouda cheese  {no cheese for me or feta if you twist my arm dear family} POMEGRANATE VINAIGRETTE 1/4 cup extra virgin olive oil 1 shallot, thinly sliced 1 tablespoon chopped fresh sage 1/4 cup pomegranate juice 2 tablespoons balsamic vinegar 2 tablespoons honey kosher salt and black pepper 1 pinch crushed red pepper flakes {more} {featured image source} In case you are also wondering what to watch on television tonight – here’s a couple of suggestions now streaming on Amazon Prime or otherwise.