Halupki (Stuffed Cabbage)

Stuffed cabbage is a traditional Slovak food. It is always a Fall/Winter staple in my family. You can use just about anything for a filling. I either opt for beef and rice or vegetables and rice depending on my intended audience. You can prepare it in the oven or in a crockpot, and it is delicious no matter how it is prepared.


Halupki (Stuffed Cabbage)

 

 

Prep Time: 20 minutes
Cook Time: varies
Total Time: varies

 

Serves 4-8

Ingredients:

Meat Filling:

• 1 head of cabbage, 4-10 large outer leaves washed, and rib removed
• 1 cup rice, cooked (any kind will do)
• 1 lb beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning

Vegetable Filling:

• 1 head of cabbage, 4-10 large outer leaves washed, and rib removed
• 1 cup rice, cooked (any kind will do)
• 3 cups of any combination of chopped vegetables
• zucchini
• mushrooms
• bell peppers
• carrots
• etc.
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning

Tomato Sauce:

• 2 14 oz. cans diced tomatoes
• 1 14 oz. can crushed tomatoes
• 1 16 oz. jar roasted red peppers
• 3 cloves garlic, peeled
• salt and pepper to taste

Instructions:

1. Boil a stockpot of salted water. Submerge the prepared cabbage leaves in the water and boil until they are bright green and fold easily, 5-8 minutes.
2. Remove the cabbage leaves with tongs and set them aside to cool.
3. Combine the rice, seasonings, and meat or vegetable filling in a large bowl. Scoop 1/2 to 2/3 cup filling into the inside of a cabbage leaf. Tuck the bottom of the leaf up and over the filling. Fold the sides of the leaf over the filling, then continue to roll the bottom of the leaf up to the top. Set the rolled cabbage leaf, seam side down, in either a glass Pyrex dish (if you are baking them) or in a crockpot. Repeat with the remaining leaves. If you have any leftover filling, you can add it to the tomato sauce.  
4. In a food processor or blender, combine the diced tomatoes, crushed tomatoes, peppers, garlic cloves, and salt and pepper and process until smooth.
5. Pour the sauce over the rolled cabbage leaves. Cover with aluminum foil and bake at 375 F for 2 hours or cook in the crockpot on low for 8 hours or high for 6.

Vegan Chocolate Silk Pie Bites

My roommate has a chocolate silk pie recipe that has literally been passed down for generations and it is unreal, but it also unfortunately has dairy in it. I attempted to make a suitable substitute (can't quite call it a replacement) by combining nuts and chocolate. It was a simple enough idea, but the final result was more like a truffle bite than a chocolate pie. They are rich and incredibly decadent, but they sure are good.

Vegan Chocolate Silk Pie Bites

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Ingredients:

• 12 oz vegan chocolate chips, melted
• 2 cups cashews, soaked in hot water

Instructions:

1. Line a mini muffin tin with liners. In a food processor, process the cashews until they form a thick cream. With the machine running, add the melted chocolate chips. Scrape down the bowl and process until combined. Scoop small amounts into each of the prepared cupcake liners. Allow the bites to set in the fridge or freezer for at least 30 minutes. They can be eaten frozen, although they are great at room temperature as well. Store any leftovers in the freezer.

Pumpkin Gingerbread Cake with Pecan Streusel Base

I am a huge fan of Fall foods. Having grown up in the north, I am of the mindset that food, like produce, has its own season. Some of my favorites are greens (collard, mustard, kale, etc.), root vegetables, apples in any form, and copious amounts of pumpkin. What are some of your favorite fall flavors or foods? I'm always looking to try new foods! Since we have just officially started Fall, I can now eat the above foods to my heart's content!!!

I had a can of pure pumpkin that I needed to use, so I started tossing ingredients together in a bowl, and I was really pleased with the final result. This is surprisingly versatile too. If you would rather have a pumpkin gingerbread loaf, then omit the streusel base in the pan and bake just a few more minutes. This recipe is great by itself or topped with a dollop of spiced cashew cream or even a little apple butter.

Omitting the streusel base, cuts out sugar, but it does not take away from the final product. With or without added brown sugar, this recipe is fabulous and sure to be a new Fall staple.

Pumpkin Gingerbread Cake with Pecan Streusel Base



 

Prep Time: 15 minutes
Cook Time: 45 minutes - 1 hour
Total Time: 1 hour - 1 hour 15 minutes

Yields 24 pieces

Ingredients:

Cake:

• 1/2 cup molasses
• 1/2 cup maple syrup
• 1 15 oz. can 100% pure pumpkin
• 4 flax eggs (4 tbs ground flax and 8 tbs water)
• 1 cup white rice flour
• 1/3 cup buckwheat flour
• 3 tbs tapioca starch
• 1 tsp salt
• 1 tbs ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder

Streusel Base (Optional)

• 1/4 cup brown sugar
• ground cinnamon
• 1/4 cup chopped pecans

Instructions:

1. Preheat the oven to 350 F and line two 9x9 square baking pans or a 9x13 cake pan with parchment paper. If you are using the streusel base, then sprinkle 2 tbs brown sugar into the bottom of each lined pan. Sprinkle cinnamon evenly over the brown sugar, then sprinkle 2 tbs of the pecans over the cinnamon in each pan. In a measuring cup, whisk together the flax and water to form your flax eggs and let them set while you mix the cake together. 
2. In a large mixing bowl, combine the molasses, maple syrup, and pumpkin. In a separate bowl, combine the flours, starch, salt, spices, baking soda and baking powder. 
3. Add the flax eggs to the pumpkin mixture and whisk to combine. Add the dry ingredients to the wet ingredients and whisk until just combined. 
4. Divide the batter between the two pans, and bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Remove the pans from the oven and allow them to cool slightly before serving. You can serve the cake warm directly from the pan or cool completely and invert if you want to remove the cake from the pan. 

Big Sky Bakery Inspired Bread

There's a bakery in Birmingham that bakes a delicious 7 seed bread. Unfortunately, it contains wheat flour and I can no longer eat it. The bread is a moist and sweet brown loaf studded with seeds throughout and rolled in sunflower seeds. I loved it, and I missed it...until I came across this recipe.

The flavor of this bread is so similar to Big Sky Bread and makes for a great breakfast or snack. It's incredibly hearty and filling and loaded with healthy seeds and nuts!


Big Sky Bakery Inspired Bread

Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Yields 1 loaf

Ingredients:

• 1 cup raw sunflower seeds, you can use seasoned ones if you want a different flavor
• 1/2 cup flax seeds
• 1/2 cup raw almonds or other nuts
• 1 1/2 cup gluten free old fashioned rolled oats
• 2 tbs. chia seeds
• 3 tbs psyllium seed husk powder
• 1 tsp fine grain pink Himalayan sea salt
• 1 tsp ground cinnamon (optional)
• 1/2 cup dried cranberries or other fruit (optional)
• 1 tbs maple syrup
• 1/4 cup apple sauce
• 1 1/2 cups water

Instructions:

1. Line a loaf pan with parchment paper and set aside. In a large bowl mix the sunflower seeds, flax seeds, almonds, oats, chia seeds, psyllium, salt, and cinnamon and cranberries if using. 
2. In a measuring cup, mix together the maple syrup, apple sauce and water. Pour the mixture over the dry ingredients and mix until a thick dough forms. 
3. Transfer the dough to the prepared loaf pan and smooth out the top of the loaf. Let the loaf rest for at least 2 hours and up to overnight on the counter. The dough is ready to be baked when you can tug at the side of the parchment paper and the dough retains its shape. 
4. Heat the oven to 350 F. Bake the loaf on the middle rack for 20 minutes. Remove the loaf from the pan and place it upside down on the oven rack. Bake for an additional 30 to 40 minutes. The bread is done when it sounds hollow when tapped. 
5. Let the bread cool completely before slicing. This bread should be stored in an airtight container in the fridge for a week or for three weeks frozen. Slice before freezing.

Adapted from My New Roots

Ancient Grain Breakfast Porridge

I've lived in the north and in the south for extended periods of time. I've found that northerners and southerners are quite proud of their breakfast options, and quite loyal to them. Up north, we ate porridge, or cream of wheat/rice etc. In the south, you will almost certainly find grits, bacon and biscuits on the breakfast table. I've been fortunate enough to develop a taste for porridge and grits, so I don't feel at odds at anyone's breakfast table, but every now and then I like to branch out and try a new take on an old classic.

I've found myself experimenting with several new grains lately. I didn't even know what quinoa was 3 years ago, and now I don't remember life without it. Breakfast is said to be the most important meal, so why not pack in the healthy grains early on in your day?

Unlike instant breakfast porridge, or most cereals for that matter, this recipe is not loaded with sugar and preservatives and is delicious by itself or with fresh or dried fruit, or a spoonful of apricot preserves.

Ancient Grain Breakfast Porridge

Prep Time: 0 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Yields 1 serving

Ingredients:

• 2 tbs quinoa, rinsed
• 2 tbs amaranth
• 2 tbs polenta
• 1 1/2 cup water or almond milk
• Any toppings you desire, fruit, jam, nuts, etc. 

Instructions: 

1. In a small saucepan, combine the quinoa, amaranth, polenta, and water or milk. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally,  for 15-20 minutes, until the liquid has been absorbed and the grains are tender. 
2. Transfer to a bowl and top with your desired toppings.

I swirled in some pistachios and a dollop of apricot preserves

Chocolate Chip Cherry Almond Cookies

I was talking to a group of guys about computers earlier today, and the role that cookies play on the internet...Okay, if you know me, then you know the route my mind took. It was a lazy rainy afternoon, and there were no baked goods in my house, so I started formulating a plan to spice up my classic gluten free chocolate chip cookie recipe.

I decided to change up the flavors and incorporate a favorite flavor pairing of mine, cherry-almond. They were so good, I barely had time to snap a picture before they were gobbled up.

Chocolate Chip Cherry Almond Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yields 18 cookies

Ingredients:

• 1 14.5 oz can of chickpeas
• 1/2 cup plus 1/8 cup PB2 powder or equivalent amount of nut butter
• 1/4 cup water or almond milk (only if you use the PB2 powder)
• 1/4 cup maple syrup (or honey)
• 2 1/2 tsp almond extract
• 1 tsp baking powder
• 3/4 cup chocolate chips (substitute vegan or carob chips if desired)
• 1/2 cup dried cherries

Instructions:

1. Preheat the oven to 350 F and line two baking sheets with parchment paper. In a food processor, process the chickpeas until they form a grainy paste. Add the PB2 powder, water (if using), sweetener, almond extract, and baking soda, and process until smooth. Stir in the chocolate chips* and cherries. 
2. Roll the dough into golf ball sized pieces and arrange on the cookie sheets. If you prefer your cookies to be more disc-like, then flatten the balls slightly on the sheet, if not, then they will cook into small mounds. Bake for 10 minutes.

Notes*
If you add the chocolate chips to the food processor and pulse to incorporate them, then your cookies will have chocolatey fudge swirls in them. Yum! 

Apple Ginger Breakfast Muffins

Apple Ginger Breakfast Muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


Ingredients:

• 1 cup oat flour
• 1 cup gluten free flour (I used Bob's Gluten Free)
• 2 tsp xantham gum
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 2 ripe bananas
• 1/2 cup almond milk
• 1/4 cup apple sauce
• 1/3 cup brown sugar
• 1 tsp ginger juice
• 1/4 cup crystallized ginger, chopped
• 2 medium apples, peeled, one diced into small pieces and one chopped into 1/2" pieces

Instructions:

1. Preheat the oven to 350 F. 
2. In a large bowl, combine the flours, xantham gum, salt, baking soda, baking powder, and cinnamon.
3. In a separate bowl, mash the bananas and add the almond milk, apple sauce, brown sugar, and ginger. 
4. Add the banana mixture to the flour mixture and stir until just combined. Stir in the apples and the crystallized ginger. 
5. Line a muffin tin with liners and fill each one 3/4 full. Bake for 30 minutes. Remove from the oven and let cool 10 minutes before removing them from the pan. 

Late Summer Harvest Peach Breakfast Muffins

In an attempt to use up the last of my delicious peaches, I whipped up some hearty peach muffins. They are filling and healthy enough to be a grab-and-go breakfast option. 

Late Summer Harvest Peach Breakfast Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yields 1 dozen

Ingredients:

• 1 cup gluten free flour (I used 1/2 cup white rice flour, 1/4 cup brown rice flour, and 1/4 cup tapioca flour)
• 1/2 cup gluten free oat flour
• 1/2 cup gluten free old fashioned rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup almond milk (or milk of your choice)
• 1 flax egg (1 tbs ground flax and 3 tbs water)
• 1/3 cup sugar or sweetener of choice
• 1/2 cup peach preserves (I used Polaner)
• 2 ripe but firm peaches cut into 1/2" cubes

 Instructions:

1. Preheat the oven to 350 F and line a cupcake tin with paper liners. Mix together the flax egg ingredients in a small bowl and set aside.
2. In a mixing bowl, mix together the gluten free flour blend, oat flour, oats, baking powder, cinnamon, baking soda, and salt. 
3. Pour the milk, flax egg, sugar, and preserves over the dry ingredients and stir until just combined. Then add the peaches and stir them into the batter. 
4. Scoop the batter into the cupcake tin and bake until a toothpick inserted in the center comes out clean, 18-20 minutes. After the muffins have baked, let them cool in the pan for 5-10 minutes before removing them from the tin.

Adapted from Pickles & Honey

Peach Polenta Upside-Down Cake (With Vegan Option)

It's almost the end of peach season down south, but I couldn't let it pass without making this cake one last time. Whenever I try to explain this dessert to people, I usually get some pretty odd reactions, as if the idea of a cake/cornbread was a little too far fetched. Luckily, the people who have tried it, have loved it, so give it a try and make up your own mind...I'm sure you'll love it too!

The original recipe called for loads of butter, sugar, and cream. I've lightened it up and adapted it to be gluten free and I've offered a vegan option. I have made it following the vegan substitutions several times and it is superb!

Peach Polenta Upside-Down Cake (Vegan Option)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total time: 50 minutes

Serves 8

Ingredients:

• 2/3 cup butter or apple sauce 
• 1/4 cup and 1/2 cup sugar
• 3-4 medium ripe peaches, skin on, pitted, and cut into 3/4" wedges
• 1 cup polenta or coarse yellow cornmeal
• 3/4 cup gluten free flour blend or all purpose flour(Bob's gluten-free, or your preferred blend, I used 1/2 cup white rice, 1/8 cup brown rice, and 1/8 cup tapioca starch) 
• 1 1/2 tsp baking powder
• 1 1/4 tsp salt (I prefer kosher for this recipe)
• 3 eggs or flax eggs (3 Tbs flax and 6 Tbs water, mix together and let rest 10 minutes)
• 1/2 tsp vanilla extract
• 1/2 cup almond milk, or milk of your choice

Instructions:

1. Preheat the oven to 350 F. Melt 3 Tbs of the butter, or heat 3 Tbs apple sauce in a 10" iron-skillet over medium heat, making sure to brush it up the sides of the pan. Sprinkle 1/4 cup suger evenly across the bottom of the skillet and cook until the sugar starts to turn a golden brown, about 3 minutes. Arrange the peaches around the outside of the skillet, then fill in the center of the skillet with the remaining slices. Reduce the heat to medium-low, and continue to cook until the juices are bubbling and the peaches begin to soften 10-12 minutes. Remove the pan from the heat.
2. While the peaches are cooking, combine the polenta, flours, baking powder, and salt in a bowl. Beat the remaining 8 Tbs butter or apple sauce and 1/2 cup sugar for 3 minutes. Add the eggs, scrape the bowl down, then mix in the vanilla and milk. Add the flour mixture to the bowl and mix until just combined. 
3. Drizzle the batter over the peaches and smooth out the top with your spatula. Bake until golden, and a tester inserted into the middle of the cake comes out clean 30 minutes. Let the skillet cool for 10 minutes, then run a knife around the edge of the pan. Quickly invert the pan onto a plate or cutting board and tap the bottom of the skillet to loosen the cake and peaches. Lift the skillet and reposition any renegade peaches. Cool slightly before serving. 

Adapted from Martha Stewart

Vegan Strawberry-Rhubarb Crisp

Today kicks off VeganMoFo! Day 1!!! I do not normally follow a vegan diet, but I have friends and family who do. Therefore, I accept the challenge of VeganMoFo and will post at least 20 vegan posts this month! I am so excited!!!



I was walking through the grocery store when I spotted some fresh rhubarb. I had always loved the strawberry rhubarb pies that were sold in the area where I grew up, but I had never experimented with rhubarb before. I decided that would not hold me back. I selected a few stalks of rhubarb, bagged them, bought them, and baked them. The result was this delicious little dessert!

Vegan Strawberry-Rhubarb Crisp

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Serves 6

Ingredients: 

Filling:

• 4 stalks of rhubarb, cut into 1/2 inch pieces
• 16 oz. strawberries, slices
• 1/4 tsp cinnamon
• 1/4 cup tapioca starch
• 1/2 cup sugar

Crisp:

• 8 oz ground almonds
• 1/2 cup old fashioned rolled oats
• 4 tbs brown sugar
• 2 tsp ground flax
• 1/2 tsp cinnamon
• 6 tbs applesauce

Instructions:

1. Preheat the oven to 375 F. 
2. In a large bowl, combine the rhubarb, strawberries, cinnamon, tapioca starch, and sugar, stirring to combine. Let the mixture sit while you prepare the crisp topping. 
3. In a separate bowl combine the almonds, oats, sugar, flax, cinnamon, and applesauce until just combined. Do not over mix. 
4. Pour the strawberry mixture into a square glass baking dish and bake the fruit for 10 minutes. 
5. Remove the fruit filling and sprinkle the crisp topping over the dish. Return the dish to the oven and bake for 40 minutes or until the topping is a dark brown. 

Gluten Free Peasant Bread

When I was little, we used to bake bread...and devour it immediately after it came out of the oven. At my apartment, my bread eating habits have not changed, however my diet has. In the gluten-free world, I've found most breads to be dry, crumbly, crusty and not in a good way. With this recipe, the perfect crusty outside and chewy inside join together, resulting in baked perfection. I hope you enjoy it as much as I do!

Prep Time: 2 hours 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes

Makes 1 loaf

Ingredients:

• 1 cup lukewarm water, it's important that it is not too hot!
• 1 1/2 tsp sugar
• 1 1/2 tsp rapid rise yeast
• 1 cup white rice flour
• 1/2 cup brown rice flour
• 1/3 cup tapioca flour
• 1/3 cup buckwheat flour
• 2 tsp xantham gum
• 1 tsp kosher salt
• 2 egg whites
• 2 tbs butter, to coat the pan

Instructions:

1. Combine the water and sugar, pour the yeast over the water, no need to stir, and let proof for 10-15 minutes until frothy. 
2. While the yeast proofs, combine the flours, gum, salt, and egg whites. 
3. Once the yeast has proofed, pour it over the flour mixture and combine with a spatula. 
4. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1.5 to 2 hours.*
5. Butter an oven safe bowl or loaf pan. Transfer the dough to the buttered bowl or pan and cover with plastic wrap. Place in a warm place, I set mine on the oven while it preheats, and allow it to rise for 30 more minutes while the oven preheats to 425F. 
6. After the second rise, bake the bread for 30 minutes. Remove the bread from the oven, invert it onto a wire rack, and allow it to cool or don't and dig in!

Notes
*I will turn my oven on to 350 F for 1 minute, then turn it off again. This creates a warm space for the bread to rise.

Adapted from Alexandra Cooks

Southern-Style Jambalaya

In the south, we are big on our cuisine. We are proud of our bar-b-que, our sweet tea, mac-n-cheese, etc. One of my favorite southern cuisines is Cajun food! Cajun dishes have such a great variety of seasonings and spices that provide a uniquely southern savory heat. Here, I tried to recreate a cajun staple in my crock pot; jambalaya. My southern friends approved, so here it is.

Southern-Style Jambalaya

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Serves 8

Ingredients:

• 1 cup rice (I used basmati)
• 1 (10 oz) can original Rotel, if you want more heat use hot
• 1 (14.5 oz) can diced tomatoes
• 2 bell peppers, chopped
• 1 onion, chopped
• 2 cups okra, sliced into 1" pieces (I used frozen pre-cut okra)
• 6 cups vegetable broth
• 5 gloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper 
• 2 tsp creole seasoning, Tony's or Zataran's
• 1 lb chicken meat cut into 2" strips (I used breast, but thigh is also delicious)
• 1 lb shrimp, shelled

Instructions:

1. In the crock pot, place the rice, Rotel, tomatoes, vegetables, broth, spices, and chicken and stir to combine. Cook on low for 5 hours.
2. Add the shrimp and cook for an additional hour on low. Serve it up. If prefer more spice, top yours with Chipotle Tabasco sauce for some additional heat.

 

Light Loaded Potato Soup

My roommate loves potatoes! In everything. So, we eat potatoes several times a month if not several times a week. We have our favorite staples, but every now and then we like to branch out and try our hand at something new. Both of us were in the mood for soup, so we decided to try a lightened-up version of loaded potato soup, and we very accidentally created this yummy concoction.


Light Loaded Potato Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves 6

Ingredients:

• 4 medium-large potatoes, peeled and chopped into 1 inch pieces
• 1 large sweet onion, finely chopped
• 2 cups vegetable broth*
• 2 cups almond or goat milk
• 5-6 oz goat cheese
• 1 tsp salt
• 1/2 tsp pepper
• 2 scallions, thinly sliced

Instructions: 

1.  In a non-stick stockpot over medium-high heat, add the chopped onion and stir until fragrant and starting to brown, 3 or so minutes. 
2. Pour in the vegetable broth, and stir to remove any stuck pieces of onion from the bottom of the pan. Add the potatoes and boil over medium-high heat until tender. Add the milk, goat cheese, salt, and pepper and stir to incorporate. 
3. Remove the soup from the stove and either blend in a food processor or use an immersion blender to blend the soup. Return to medium heat and heat through. 
4. Top with sliced scallions, and season with salt and pepper, and enjoy. Can be served with crispy bacon and cheddar cheese if you desire.

Notes*
If you do not have vegetable broth (I never bother buying it), then just add the following:

• 2 cups water
• 1/2 tsp celery seed
• 1/4 tsp ground thyme
• 1/4 tsp  salt
• 1/4 tsp pepper
• dash of sage

Simple and Healthy Peanut Butter

Have you ever stopped and read the ingredients on a jar of brand-name peanut butter? There are so many oils and other unnecessary products in there! One of my favorite snacks is peanut butter, it closely trails dark chocolate. However, I don't want my peanut "spread" to contain only 60% peanuts. What's the other 40% of my peanut butter comprised of?! I didn't feel like finding out, I just felt like fixing the issue.
Peanut Butter is one of those snacks I could sit down with a spoon and eat half a cup before I realized the damage I had done. Once I started making my own, real, peanut butter, I could only eat a few tablespoons before I was full and satisfied. How's that for real food doing its job to nourish your body and fill you up? It's incredibly simple and much cheaper than store bought butters. Needless to say, I won't be going back to store-bought peanut "spreads"...

Healthy, Real, Peanut Butter

Cook Time: 10 Minutes
Prep Time: 20 Minutes
Total Time: 30 Minutes

Makes about 1.5 cups of Peanut Butter

Ingredients:

• 1 16oz bag of raw blanched peanuts
• 4 Tbs Honey (or maple syrup for vegan option)
• 1 tsp salt (I use Himalayan pink sea salt)

Instructions: 

1.  Preheat the oven to 350 F. While the oven is preheating, spread the peanuts out on a baking sheet. Once oven has heated up, place the sheet of peanuts in the oven and roast until they start to turn light brown, approximately 15 minutes. Remove once they start to turn brown, because they will continue to cook once they are removed from the oven. 
2. Allow the peanuts to cool for 10 minutes. Once the peanuts have cooled, place them in a food processor and process until they form a grainy flour. Scrape down the sides of the bowl. Add the salt and the honey and continue to process until smooth butter is formed. The amount of time this will take will vary based on the food processor, approximately 10 minutes. 
3. Store peanut butter in a Tupperware container in the fridge. The oils in this butter will not separate like store-bought "Natural" Peanut Butter.

Best-Ever Chocolate Quinoa Cake Revisited

I'm on the gluten free bandwagon. I do not have Celiacs disease, however I am gluten intolerant and since having quit gluten (nearly 2 years ago) my asthma is essentially nonexistent. That being said, before starting my gluten free lifestyle, I had been addicted to baked goods for two reasons; the carbs and the sugar. At the time, I was a Junior in college and a half and full marathon runner. Thus the love of carbs. I am very sensitive to caffeine and therefore required an alternate stimulus to stay up and study, thus the addiction to sugar. I realized that eating 4 cups of white rice followed by 3 servings of sugar coated cake was not a nutritious or sustainable diet, nor did I particularly enjoy my regular sugar-withdrawal headaches.
It was right after finals, having eaten gummy worms and ice cream for dinner all week that I realized this had to change. I gave gluten free a month-long trial period and substituted my unhealthy sugar cravings with peanut butter. After gaining 5lbs and realizing that my whole diet needed a tune-up, I recommitted to my health on January 1, 2013. Sure, new year resolutions are quaint and rarely followed through, however, in my mind if it's worth my time it's worth all of it. That being said, I've been gluten-free ever since and I don't regret it. I'm still learning to control my addiction to sugar and refined carbs, but I've made leaps and bounds in my progress to improve the overall health of my diet.

That being said, I can still go for a bit of chocolate cake every now and then. I am, and ever will be a chocoholic and have no intentions of changing that. Why? Because I don't care for Hershey bars and sugary treats. No, I love dark bitter chocolate and in moderation, not excessively.

Therefore, when I cam across a recipe for Chocolate Quinoa Cake (I love quinoa too!), I had to give it a go. Unfortunately, I don't care for excessive oils in my food, and I recently found out I'm slightly lactose intolerant as well. As this cake called for coconut oil and butter, I had to work around that.

So...I adapted the recipe and wasn't disappointed.

Best-Ever "Healthified" Chocolate Quinoa Cake

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour

Serves 16

Ingredients:

Cake

• 2 cups cooked quinoa*(I prefer red quinoa)
• 1/3 cup unsweetened almond milk (or preferred milk)
• 4 whole eggs (or 4 tablespoons ground flax and 1/2 cup water for vegan option)
• 3/4 cup plain applesauce (preferably no sugar added) 
• 1 cup organic evaporated cane juice or white sugar(or 1/2 cup honey)
• 1 cup unsweetened cocoa powder (I used Hershey’s Special Dark) 
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Chocolate Ganache

• 1/2 cup semi-sweet chocolate chips or 4 oz dark chocolate
• 1/8 cup cocoa powder
• 1/4 cup almond milk

Instructions:

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs (or flax and water), almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the apple sauce and blend until completely smooth, about thirty seconds to one minute.
4. With food processor running, add the dry ingredients (cocoa powder, sugar, baking powder, baking soda and sea salt) through the feed tube.
5. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool 10 minutes. 
6. While the cakes cool, melt the chocolate chips over medium-low heat in a double boiler. As they melt, slowly stir in the cocoa powder and almond milk until incorporated. Remove ganache from heat and allow to cool slightly.
7. Cut around the cakes in the pans with a thin knife and invert one round onto intended final surface. The cake rounds are quite fragile, so avoid moving them around too much. Pour approximately 1/3 of the ganache onto the top of the cake.** Stack the second round on top of the first and pour remaining chocolate ganache on top of the stacked cake. Allow the chocolate sauce to cool, then cover and store in the refrigerator until ready to serve.

Notes

* 3/4 cup dry quinoa will yield approximately 2 cups cooked quinoa. I rinse my quinoa in a fine-mesh strainer then add it to 1.5 cup boiling water. After adding the quinoa, I cover the pot and reduce the heat to medium low, allowing it to cook for 10-12 minutes or until all of the quinoa is fluffy and translucent, so as to avoid any uncooked crunchy pieces form being incorporated into the cake.

**Instead of icing the middle of the cake with chocolate, fresh fruit or fruit preserves can be layered between the two rounds. I like to blend about 4 tablespoons raspberry preserves with 1/2 cup raspberries and spread the mixture between the cake layers for a different approach. Thin strawberry slices are another great alternative.

Cake adapted from making thyme for health

Chocolate Peanut Butter Oatmeal Smoothie

Okay, imagine blending Reese's peanut butter cups and oatmeal cookies (without the raisins) in a blender, adding almond milk, and drinking that for breakfast. Okay, now imagine it without all the refined sugar, butter, etc. that would make it a terrible breakfast food and you have a healthy breakfast smoothie.

Chocolate Peanut Butter Oatmeal Smoothie


Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Serves 1

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup old fashioned rolled oats (Use GF oats to keep gluten free)
• 1/4 cup PB2 powder
• 2 tbs cocoa powder
• 1 tbs ground flax seed
• 1 tbs honey or alternative sweetener (to keep vegan)
• 1 cup ice (optional)

Instructions

1. Place all of the ingredients, except the ice, in a high-power blender and blend until smooth. 
2. If you would like your smoothie chilled, add the ice and blend again until smooth. Enjoy!

Notes*
Add 1/2 tsp mint extract for a mint chocolate chip style smoothie.

Adapted from Desserts With Benefits

The Best Homemade Guacamole

I'm a purist when it comes to my guacamole. In high school, my soccer coach was from Mexico and he taught me how to make great Mexican staples, one of which was guacamole. Muchas gracias tio Tony! I have never looked back since. That being said, I don't often order guacamole at restaurants for two reasons. One, it's pricey and two, I don't like red onion or other assorted vegetables in my guacamole. Like I said, I'm a purist when it comes to my guac, and everyone who has tried it, has asked me how to replicate it, so here it goes.

Homemade Guacamole

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Serves 4


Ingredients 

• 2-3 ripe avocados
• Juice of 1 lime
• 1/4 tsp cumin
• 1/2 tsp salt (I use kosher because its larger and imparts more saltiness)
• 1/8 cup chopped cilantro
• Any additional spices*
• Corn tortilla chips

Instructions

1. Cut up the avocados and place them in a medium bowl.
2. Add the lime juice, cumin, and salt* to the cut avocados and mash with a fork to break up larger chunks of avocado. 
3. Add the chopped cilantro to the bowl and whip all ingredients together like whisking eggs. 
4. Either serve immediately with corn tortilla chips (my favorite chips are Xochitl Sea Salt corn chips) or press saran wrap to the surface of the guacamole and refrigerate until ready to serve. The guacamole will start to brown if the saran wrap is not pressed to the surface, or if it is refrigerated for several hours.

Notes
*my sister likes to add a dash of paprika and cayenne to her guacamole and it's a delicious addition, especially if you don't favor the flavor of cumin. 

Gluten-Free, Dairy-Free, Pastina-Style Mac-n-"cheese"

Good news and bad news. I recently found out that I am slightly lactose intolerant. This is both good and bad because I've been trying to pin down what often causes me to feel bloated and I think lactose is the main culprit. This is bad, because I love cheese! Especially mac-n-cheese! So...naturally I was thrilled when I accidentally made an excellent lactose (and gluten) free substitute.

Gluten-Free Pastina-Style Mac-n-"cheese"

Prep Time: 0 minutes
Cook Time: 15 minutes
Total Time: 15 minutes

Serves 1

Ingredients

• 1/2 cup gluten-free brown rice pasta (I use Tinkyada brown rice shells)
• 1 cup Almond Breeze original almond milk
• 1/8 tsp herbamare plus more to taste

Instructions

1. Pour almond milk and herbamare in a small saucepan. Cover and heat over medium heat until simmering. Pour in the shells and simmer until almond milk thickens to consistency of thin custard and noodles are cooked through (see picture below), about 10 minutes. 
2. Remove from heat and add more herbamare to taste. Enjoy promptly, the pasta will dry out the longer it sits. 

Quinoa Southwest Tacos

Between food allergies, nutritional motivation, and dietary restrictions, finding a suitable meal to please everyone can be a challenge. My roommate and best friend, Claire is about as easy to please as they come and very accommodating to my zany gluten-free, healthified lifestyle and diet. Throw in my vegan, oil-free, and gluten-free sister and brother-in-law and the real challenges begin. I live for moments like this! I love to be challenged and rise victorious with a fresh new recipe to try. When I came across this one, I had to give it a try, and I'm so glad I did. It has become a go to recipe for us and even pleases picky eaters!

Quinoa Southwest Tacos

Prep Time: 10 minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Serves 4

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 cup water
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1/2 cup vegetable broth*
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 garlic cloves, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 8 corn tortilla (I prefer Banderitos) 
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup sour cream (omit for lactose-free diet)

Instructions:

1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes
2. Stir in diced tomatoes, vegetable broth, chili powder, cumin, minced garlic, paprika and cayenne pepper. Bring to a boil; reduce heat, and simmer until thickened, about 10 minutes.
3. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and top with cilantro. 
4. Heat either a non-stick or iron skillet on medium high. Toast the tortillas on each side until they develop small black spots, about 30 seconds each side. Remove the tortillas and wrap in a clean dish towel to keep warm and moist.
5. Spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.

Adapted from Damn Delicious