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.

The Best Mediterranean Potato Salad of All Time

Moment of truth, I do not care for mayonnaise. It is not a favorite condiment of mine. That being said I also don't care for casseroles. Many of them taste fine, it's more the mystery of what they contain that deters me from digging in. They vary in density, consistency, and many other features, making them all in all far too variable for me to enjoy. I feel so much better for having gotten that off my chest. Now we can move forward.

For the longest time, I did not eat potato, egg, or chicken salad, because of their casserole-like qualities and the copious amounts of mayonnaise often used in their preparation. However, I now eat potato salad, and it is vegan, it is healthy, and it is mayonnaise free!

This potato salad is mustard-based, seasoned with fresh mint, parsley, salt and freshly-ground black pepper. It has a great consistency, and all of the ingredients are clearly identifiable.

Mediterranean Potato Salad

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

Serves 4 to 6

Ingredients: 

• 4-5 medium red-skinned potatoes, rinsed, drained and cut into 1 inch cubes
• 1 cup green beans, cut into 2 inch long pieces and steamed until crisp and bright green*
• 1 can chickpeas, rinsed and drained
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 2 tbs sliced marinated olives, I use kalamata
• 1 tbs capers, rinsed and chopped 
• 2 tbs olive oil
• 2 tbs balsamic vinegar
• 2 tbs whole grain mustard
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions:

1. Boil water in a large heavy bottom stock pot over medium-high heat. Once the water is boiling, add your potatoes. Boil them until they are easily pierced by a knife, but are still firm, 10-15 minutes. Drain your potatoes in a colander and let them cool while you prepare the dressing. Do not run cold water over them to expedite this process. 
2. While your potatoes are cooking, combine the olive oil, vinegar, mustard, salt and pepper in a small bowl and set aside. 
3. Return the potatoes to the pot or to a serving dish. Add the green beans, chickpeas, parsley, mint, olives, and capers and toss to combine. Drizzle the oil and vinegar dressing over the contents of the bowl and toss until everything is lightly coated with dressing. You can serve this salad warm or chilled. 

Notes*

If you like your green beans to be very crisp, then you can cut them and place them in the bottom of the colander. When you drain your potatoes, pour the hot water over the green beans. Once the potatoes have cooled slightly, return the green beans and the potatoes to the pot and proceed with the recipe. 

Adapted from Williams Sonoma

Fail Proof Kale Chips

I have read a lot of horror stories starring burned kale chips as the main villain. In an attempt to remedy this situation (and finish off a half a bunch of kale), I got to work in my kitchen.

My roommate had opened the fridge door, only to exclaim, "we still have a lot of kale left over. You should make kale chips." Sometimes, she can be so convincing, and with a suggestion like that, I couldn't find any reason not to. I had read of several different methods using the oven, but several methods had resulted in burnt chips. I tried a slightly different method, and I was very pleased with the results.

Fail Proof Kale Chips

 

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

Ingredients:

• 1/2 bunch of kale, rinsed, dried, and cut in to 2 inch pieces
• 2-3 tbs olive oil
• Salt, pepper, or any of your favorite seasonings

Instructions:

1. Preheat your oven to 425 F and line a baking sheet or two with parchment paper. After preparing your kale, toss it in a large bowl with the olive oil and sprinkle it with the seasonings of your choice, making sure that the kale is evenly coated. 
2. Spread out your kale pieces so that they are not overlapping each other. You may need multiple baking sheets. Place your pan in the oven, and turn the oven off. Leave the pan in the oven for 20 minutes. 
3. If you dried your kale very well, then your chips may be done after the 20 minutes, however, if they do not hold their shape just yet, then leave the pan in the oven and let your oven preheat to 425 F once more. Once the oven has preheated, turn the oven off again and leave the chips in for another 10 to 20 minutes, checking periodically to ensure that they don't burn.

Dutch Oven Campfire Potatoes

This weekend, a group of friends and I went camping at a local park. We divided the tasks very well among us and we all pulled our own weight. It was a great trip! That being said, I was in charge of food prep and cooking. Trying to keep this trip as healthy and simple as possible, I only brought one pan and prepared a lot of food in advance. We had pumpkin loaf, potato salad, fresh watermelon, celery sticks, and roasted potatoes to name just a few of the items on our menu.

We brought a 5lb bag of potatoes and a mini bottle of olive oil. Cutting, rinsing, and roasting the potatoes was a great way to start the day as my buddies woke up. We shared Irish coffee as the potatoes cooked and dug into the potatoes and some cinnamon buns I had baked in advance.

This breakfast was a great way to start our weekend of outdoor adventure. It was great to disconnect from the Internet and our phones, and just enjoy each others company. I highly recommend it. 

Dutch Oven Campfire Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves 6

Ingredients:

• 5lb bag of potatoes, cut into 1/2 inch cubes and rinsed
• 1/2 cup olive oil
• Salt, pepper, and seasonings or toppings of your choice

Instructions:

1. Start a chimney with your coals, or the cooking apparatus you are using. While the coals are heating, place your potatoes in a Dutch oven or fire proof pan and toss them with olive oil and seasonings. When the coals are glowing and red hot, pour them into your grill or fire pit, lower the grate to the lowest setting above the coals, and place the Dutch oven on the grate. 
2. Let the potatoes roast over the coals, stirring every 5 minutes or so. Make sure to scrape any potatoes from the bottom of the pan so they don't burn. Cook the potatoes until they are easily pierced by a fork, at least 30 minutes. 
3. Carefully remove the potatoes from the grill and serve them while they are still warm. We topped ours with Chipotle Tabasco sauce and they were great!

"Semi-Alfredo" Pasta Caprese

I have been eating pasta caprese for years now. I have also always loved Alfredo sauce, although it does not love me in return (lactose intolerant). Having been turned on to almond milk, and loving the way it cooks pasta, I decided to give classic Alfredo sauce a modern makeover while simultaneously pairing it with my favorite tomato sauce.

Sometimes fusions work very well, and sometimes they don't. I am happy to say this was one of those times that the heavens were aligned in favor of a glorious marriage between two classic Italian dishes.

By cutting out the rich creams traditionally used in preparing Alfredo sauce, I was able to rekindle an old passion, this time I felt love in return.


"Semi-Alfredo" Pasta Caprese

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

Serves 4 to 6

Ingredients:

• 1/4 cup olive oil
• 1-2 tbs lemon juice
• 2 cloves garlic, miced
• kosher salt and pepper to taste
• 3-4 ripe tomatoes, diced into 1/2 inch pieces
• 1/4 cup fresh basil, chopped
• 1 (14 oz) package of XL wide rice noodles (you can use rice shells, fusilli, etc. or normal wheat pasta if you are not gluten free)
• 4 cups almond milk

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, garlic, salt, pepper, tomatoes and basil and set aside to marinate at least 15 minutes. Do not let the tomatoes marinate for  more than 30 minutes. 
2. In a large saucepan, bring the almond milk to a boil over high heat. Add the pasta, reduce heat to medium, and simmer until the pasta is cooked through and most of the liquid has been absorbed or cooked out. 
3. Without draining the pasta, add the marinated tomatoes to the pasta and stir to combine. Serve warm.

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

Balsamic Oven Roasted Vegetables

There are so many delicious vegetables out there that I find it hard to believe people who claim they don't like vegetables. Seriously!? C'mon. No vegetables at all? Well, if you are not willing to try new things, then this post is not for you. However, if you are willing to try vegetables, and you like the flavor combination of oil and vinegar, then give these a shot. They are good. No, really! They are delicious!!! You can eat them as a side or toss them in a pasta dish. Or, if you are like me, you can just eat them from a bowl...until they are gone.


Balsamic Oven Roasted Vegetables

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Serves 4

Ingredients:

• 3-4 large carrots, peeled and chopped in to 1/2 inch pieces
• 1 onion, sliced into 1/2 inch wide strips
• 1 cup cherry tomatoes or 2-3 large tomatoes
• 2-3 zucchini and/or squash, cut in to 1/2 inch pieces
• Any additional vegetables that you love, broccoli, peppers, etc., chopped
• 2 tbs olive oil
• 1 tbs balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground pepper

Instructions:

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside. 
2. In a large bowl, mix together the olive oil, vinegar, salt and pepper. Add the cut vegetables, and toss to combine. 
3. Spread the vegetables evenly across the lined baking sheet and cook until the vegetables start turning brown around the edges and are easily pierced with a fork, 45-50 minutes. Remove from the oven and enjoy!

Savory Butternut Squash Soup

Several years ago, I asked my roommate if she had ever had butternut squash soup. Having grown up in the North, I wasn't sure which foods were commonly eaten in the North that weren't eaten in the South. She had not tried the soup before, but that did not stop her. We found a great recipe in a magazine that we both liked very much. Over the years, we have made some changes to customize it to our personal preferences, making it a bit thicker and more savory. Now we have a fall staple that we enjoy as long as our grocery store stocks butternut squash.

Savory Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Serves 6-8

Ingredients:

• 1 large bell-shaped butternut squash, peeled, seeded, and cut into 2" chunks
• 2 tablespoons olive oil
• 2-3 leeks, quartered and sliced into thin strips, and washed thouroughly
• salt
• 5 cups vegetable broth
• 1/2 tsp ground thyme
• 1 bay leaf
• Pinch of cayenne

Instructions:

1. Place squash in a microwave safe dish, cover and microwave until it is easily pierced by a knife, 15-20 minutes. Remove the squash from the microwave and set aside. If you don't like to use or don't have a microwave, you can toss the squash in 2 tbs of olive oil and roast on a parchment lined baking sheet at 425 F for 45 to 60 minutes. 
2. Heat the oil in a Dutch oven over medium-high heat. Add the squash, leek, and 1 tsp salt, stirring occasionally, until the squash starts to break down and a brown frond starts to form in the bottom of the pot, 10 to 12 minutes. 
3. Add half of the broth and loosen the frond by scraping the bottom of the pot. Add the remaining broth, thyme, bay leaf, and cayenne. Lower the heat to medium and simmer until the leeks are fully tender, 7 to 10 minutes.
4. Remove the bay leaf and process the soup in small batches. Return the processed soup to the pot and simmer to heat through. Add additional broth or water to thin the soup, if you prefer a thinner soup. Add salt and pepper to taste.

Incredible Tikka Masala Sauce

Where I live, there is this incredible Indian restaurant. Their food is unbeatable, but is it recreatable? I at least had to try. There Tikka Masala is out of this world, so naturally that had to be my first challenge. With this recipe, I have definitely come close!

Incredible Tikka Masala Sauce



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

Ingredients:

• 1 Tbs olive oil
• 3 cloves garlic, minced
• 1 tsp ginger juice or 1/4 tsp ground ginger
• 2 tbs tomato paste
• 1/2 tsp garam masala (I used McCormick)
• 1/2 tsp curry powder
• 1 14 oz. can crushed tomatoes
• 1/2 cup water
• 1 tsp salt
• 1/4 cup milk or cream of choice (both coconut and almond work very well)

Instructions:

1. Heat the oil in a saucepan over medium heat. Add the garlic, ginger, tomato paste, and spices and cook about 5 minutes or until the spices are very fragrant, stirring every few minutes. 
2. Add the diced tomatoes, water and salt and simmer over low heat for an hour, until thickened. 
3. Pour in the cream or milk and keep warm until ready to serve. Goes great with chicken, paneer, or as a sauce for potatoes or other vegetables. 

Oven-roasted Curry Potatoes

We are big fans of potatoes in this house. I've said it before and I know I'll say it again. However, I am not a big fan of frying, so we tend to roast our potatoes. We love to experiment with different spices and flavors. When ever we cook Indian food, my roommate requests these potatoes. Now, everyone can enjoy them!

Oven-roasted Curry Potatoes

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

Serves 4

Ingredients:

• 4-5 medium to large potatoes 
• 1 tbs olive oil
• 1/2 tsp salt
• 1/2 tsp curry powder
• 1/4 tsp garam masala
• 1/2 tsp ground cumin
• 1/4 tsp ground red pepper

Instructions

1. Preheat the oven to 450 F. Line a large baking sheet with parchment paper.
2. Cut the potatoes in to hearty strips and let them soak in a bowl of water for 10 minutes.
3. Drain the potatoes and toss them together with the oil and seasonings.
4. Spread the potatoes out evenly on the prepared baking sheet and bake for at least 30 minutes. 

Adapted fromAdventures in Cooking

Summer Squash Thai Coconut Curry

I'm not a big fan of summer squash, but I will eat it. It helps if I make it really flavorful and avoid boiling it at all costs, to prevent it from becoming mushy. When my roommate came home with an entire bag of summer squash, my creative wheels started turning. What I arrived at was this recipe.

Summer Squash Thai Coconut Curry

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

Serves 4

Ingredients:

• 1 Tbs rice vinegar
• 3 yellow summer squash, cut into 1/2 inch cubes
• 2 small bell peppers, sliced thinly
• 1 Tbs sesame oil
• 1 Tbs soy sauce (use gluten-free soy sauce to keep gf)
• 1/2 tsp crushed red pepper
• 5 cloves garlic, minced
• 1 (14oz) can light coconut milk
• juice of 1 lime
• 5 dried red chillies
• 10 basil leaves
• 14 oz rice thick rice noodles
• 2 Tbs scallions, sliced thinly

Instructions:

1. In a small bowl, combine the vinegar, squash, bell peppers, sesame oil, soy sauce, pepper, and garlic. Stir to combine and let sit to marinate for 10 minutes. 
2. While the squash is marinating, heat the coconut milk, lime juice, red chillies, and basil leaves in a stockpot or wok over medium-low heat.  
3. Boil water in a small stockpot and cook your noodles. 
4. While noodles are cooking, heat a skillet over medium-high heat until a drop of water sizzles when dropped onto the pan. When the pan is hot, pour in the marinated vegetables and heat until the peppers are a vibrant green, but still crisp, 3-5 minutes. Remove the pan from heat and add the contents to the coconut sauce.
5. Once your noodles are cooked, drain them and add them to the coconut and vegetable sauce. Top with the scallions.

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.

Homemade Hummus

Most hummus recipes call for olive oil, however my sister and brother-in-law try to avoid oil whenever possible. So...one day I made my homemade hummus recipe without oil and it was incredible! I also played around with a few additives and found that every flavor combination was incredibly delicious. Essentially I made 1 batch of plain hummus, then divided it into three batches and added different herbs/veggies, resulting in a mini trio hummus sampler. So yummy! Below are full recipes for an entire batch of hummus, and a full batch of the variations. In the picture, I had one scoop of each flavor of hummus (not plain) and shredded cucumber strips. Makes for a delicious and light lunch!

Homemade Hummus (with 3 variations)
-Pesto Inspired
-Cilantro Jalepeno
-Roasted Red Pepper

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

Classic Hummus Ingredients: 

•  3 Tbs lemon juice
• 1/4 cup water
• 1/3 cup tahini
• 1 14oz. can chickpeas, drained and rinsed
• 1 small garlic clove, minced
• 1/2 tsp salt (I like to use pink Himalayan sea salt)
• 1/4 tsp ground cumin
• dash of cayenne

Instructions: 

1. To make the classic hummus base, combine the lemon juice and water in a measuring cup. Measure out the tahini and set aside. 
2. Add the chickpeas, garlic, salt, cumin, and cayenne to a food processor and pulse until the chickpeas are almost fully ground. 
3. Scrape down the sides of the bowl. With machine running, add the lemon juice-water mixture through the feed tube. Scrape down the sides of the bowl and pour the tahini over the chickpea mixture. Process until smooth. 
4. If you like plain hummus, then you are done! Refrigerate and enjoy. If you like a little variety, three varieties are below. 

Pesto Hummus:

Ingredients: 

• 1/4 cup pine nuts
• 1/4 cup fresh basil leaves
• 1 Tbs lemon juice

Instructions:

1. Follow Classic Hummus Recipe and add an additional tablespoon of lemon juice to the water mixture. 
2. Add the pine nuts and basil when you add the chickpeas. Process and enjoy!

Cilantro Jalapeno Hummus:

Ingredients: 

• 1/4 cup cilantro leaves
• 1 Tbs pickled jalapeno slices, drained

Instructions:

1.  Follow Classic Hummus Recipe, adding the cilantro leaves and jalapeno slices to the processor with the chickpeas. Process and enjoy!

Roasted Red Pepper Hummus:

Ingredients:

• 1/4 cup roasted red peppers, rinsed and dried

Instructions:

1.  Follow Classic Hummus Recipe, adding the roasted red peppers to the processor with the chickpeas. Process and enjoy!

Summer Melon Salad

Sometimes you are struck by a crazy idea, and it works! That's what happened here. I was home visiting my dad, and I wanted to use the produce that was already at his house while still having a light, healthy, and cool meal option. Thus, this little star was born.

Summer Melon Salad

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

Serves 4-6

Ingredients

• 3 ears white corn 
• 1 ripe cantaloupe
• 1 tsp sugar
• juice of 1/2 lime
• 1 tbs chopped fresh basil leaves
• dash of cayenne

Instructions

1. Shuck corn and break in half. Boil water in a deep pot and add teaspoon of sugar and corn. Boil the corn until a knife inserted into a kernel enters without great difficulty, but the kernel is still firm.
2. When corn is cooked through, drain the pot and fill it with cold water and a handful of ice cubes and allow to cool. This stops the corn from cooking any more and cools it off for handling later. 
3. While the corn is cooking, carve melon into little balls using a melon baller or round teaspoon measure and place in a large bowl.
4. Once the corn has cooled, cut the corn from the cob and add to the bowl. 
5. Add the lime juice, chopped basil leaves and dash of cayenne and toss to combine.

Notes
*Feel free to add about a cup of fresh pineapple or strawberries to the mix. So delicious!

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

Homemade Horchata

It's summer. It's hot...and I love carbs. Naturally this means it's horchata time. Horchata is a Hispanic rice-based agua fresca or milk-like beverage. I haven't made a good batch of horchata in a long time. By that I mean, I forgot how to make this drink years ago and just recently recreated it with great success! This recipe does require some prep time, but it's not intensive, and it's worth it.

Homemade Horchata

Prep Time: 10 hours/ overnight
Cook Time: 0 minutes
Total Time: 10 hours

Serves 10

Ingredients

• 1/2 cup white rice (I used Basmati rice)
• 1/2 tsp ground cinnamon
• 1/3 cup white sugar or alternative sweetener
• 10-12 cups water

Instructions

1. Measure out the rice and place it in a bowl with 2 cups of water and allow it to soak overnight on the counter at least 6 hours. 
2.  Drain the rice and place it in a food processor or high-power blender. Blend until a thick paste forms. Gradually add 1/4 to 1/2 cup water to the mixture and continue to blend until all of the rice is finely ground. 
3. Add the cinnamon to the rice mixture and blend until incorporated. Pour the mixture into a large bowl and add another 2 cups of water to the rice-cinnamon mixture. Allow it to sit for 2-4 hours. 
4. Thin the mixture with 4 more cups of water and mix it all together. 
5. Strain the mixture into a pitcher through a very fine tea strainer or cheese cloth.*
6. Heat 4 cups of water and add the sugar, stirring until completely dissolved. 
7. Add the sugar water to the pitcher. Taste and add extra sugar water if you want it sweeter.
8. Pour over ice, sprinkle a dash of cinnamon on top, and enjoy!

 Notes
 
*If you use a tea strainer, I found it helpful to let the mixture sit for a while to allow the larger rice particles to settle to the bottom of the bowl. I strained the top liquid and reserved the bottom liquid containing the larger particles. I then strained the bottom liquid through the strainer into a separate bowl and repeated the process several times to remove as much of the large particles before adding it to the pitcher.

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

Hearty Trail Mix Pancakes

I've tried to like Bob's gluten free pancake mix, but I haven't been successful in that endeavor, until now. I previously thought the mix was too earthy and reminiscent of high-fiber cereal. It didn't taste bad, it just wasn't the consistency and flavor that I desired in my pancakes...until now. Instead of trying to combat the earthiness of the mix, I decided I'd roll with it by adding trail mix-like ingredients. A combination of tart, sweet, and crunchy proved to be great additions to this batter.

This morning reminded me of the episode of Friends where Rachel tries to make the trifle for thanksgiving and adds custard, meat, and peas all in one entree. Joey's remarks are, "What's not to like? Custard, good. Jam, good. Meat, good!" Although the combination of ingredients in these pancakes is not nearly as far fetched as Rachel's custard, my roommate's comments were similar to Joey's. As she sat down to breakfast and tasted the pancakes, she said, "I really like these! I like cranberries. I like chocolate chips. I like sunflower seeds. What's not to like. They don't even need a topping, you could use a jam, but that's not even necessary."

I hope you are as pleasantly surprised by them as she and I were!

Hearty Trail Mix Pancakes


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

Serves: 4 (3 pancakes/serving)

Ingredients:

• 3/4 cup old fashioned rolled oats (use GF to keep gluten free)
• 1 cup Bob's gluten free pancake mix
• 2 tbs brown sugar
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp cinnamon
• 1 1/2 cup almond milk (I used Almond Breeze original 30 cal)
• 1 Tbs olive oil, plus more for pan  (can substitute apple sauce)
• 1/4 cup semi-sweet chocolate chips
• 1/3 cup dried cranberries
• 1/4 cup raw sunflower seeds

Instructions:

1.  In a food processor or high-power blender, combine the oats, flour, sugar, baking powder, baking soda, and cinnamon. While the machine is running, add the almond milk and olive oil in a slow steady stream. 
2. Pour the batter into a mixing bowl and add the chocolate chips, cranberries, and sunflower seeds and mix to combine. Allow the batter to sit for at least 5 minutes to set.
3. Heat 1 Tbs olive oil on a non-stick skillet over medium-low (4 on my electric stove). Pour the batter onto the pan and flip after the pancakes begin to form bubbles around their rims, approximately 2 minutes. Flip the pancakes and cook another 2 minutes. Mix before you pour out the next batch of pancakes as the trail mix ingredients will settle to the bottom of the bowl. Yields about 12 three inch pancakes.
4. They are delicious by themselves, but feel free to top them with apple butter, syrup, jam, or any of your favorite toppings and enjoy!

Adapted from Chocolate Covered Katie

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.