Tree Below Zero Carbonated Juice Beverage with CBD Oil

Tree Below Zero 

My husband tried Tree Below Zero Blueberry Raspberry Pomegranate carbonated juice drink infused with CBD oil yesterday after he played two hours of competitive tennis. He found the drink to have a slightly sweet berry flavor and a quite a it of carbonation, perhaps because we do not drink carbonated beverages often!

The drink is made with clean, natural, and organic ingredients. Yesterday it was great as a post workout recovery drink for my husband.

I am eager to try one ... the Cranberry Ginger is calling my name. I will have it with my oyster mushroom pizza later today!

Try their innovative, award winning beverages today!

Can You Eat Half An Organic Pineapple?

Of course you can! Rely on Solely for convenient, fast ... fruit!

Solely Fruit Jerky

Solely creates fruit jerky made with ONLY FRUIT...one or two ingredients per fruit jerky bar. Their products are NON-GMO and organic. They do not add sugars or preservatives to their products.

Solely works hand-in-hand with farmers and has created a network of Solely Certified Farms that produce clean, non-GMO, organic fruits and vegetables.

Pineapple with Coconut has a pineapple taste with a hint of coconut. It is a chewy fruit bar that is naturally sweet.

Love With Food Box LOVES to Give Back

I have enjoyed the Love With Food Boxes hat I have had! Each has been filled with delightful treats that have given me an opportunity to try new products of which I was not aware. I have become a regular purchaser of many of the products found in the boxes.

If you are looking for healthy subscription service that offers organic, all-natural or GMO-free snacks and are always free of trans-fats, hydrogenated oils, high-fructose corn syrup and artificial flavoring or coloring, then look no further than Love With Food!

Holiday Altruism

This December, Love With Food has teamed with Sarah Michelle Gellar’s organic baking brand Foodstirs to benefit Alliance of Moms / Raising Foodies and Feeding America. Throughout the month of December, Foodstirs’ beloved seasonal treat, the Organic Molten Chocolate Chip Mug Cake, can be found in Love With Food by SnackNation’s Tasting Box (starting at $7.99 per month) and Deluxe Box (starting at $16.50 per month), which feature a selection of all natural snacks with clean ingredients. New subscribers can visit lovewithfood.com/freebox to get a free $25 snack box and $15 off any of their 6 month or longer plans. A portion of the proceeds will go to the Alliance of Moms / Raising Foodies as well as a donation of 1meal for every Tasting Box sold and 2 meals for every Deluxe Box sold to Feeding America.

If you are looking for last minute gift ideas or something to gift yourself, consider Love With Food and make your gift count ... double!

Gluten Free Pancake Recipes with a Red and Green Holiday Twist

I love recipes with variations, as you can tell. Recipes that are a blank canvas that can be made into the masterpiece of the day based upon what is fresh, my cravings, or a holiday theme.

This weekend I made two of my pancake recipes ... Holiday Style! I added red and green garnishes to create a festive plate.

Try these this holiday season to capture the holiday mood!

I modified my Gluten Free High Protein Pancake Recipe to simplify it. I made a 1:1 ratio of bananas to eggs and created my pancakes. I topped them with organic red raspberries, green pepitas, and walnuts. Pictured above/below is 2 eggs/2 bananas.

I made my Sunday Pancake Breakfast Recipe with a festive holiday color palette. I added fresh pomegranate seeds (red), pepitas (green), and walnuts.

My husband likes to sprinkle honey on his pancakes, I like to drizzle Sunbutter on mine.

Reduce Food Waste

Did you know that more than 30% of all of the food grown in the USA is wasted? 

One Solution: Promote Produce's Taste and Nutrient Value, Not the Look

We can LITERALLY make applesauce out of apples or jam out of irregularly shaped strawberries. In February of 2018 NPR had a story about a Netflix Chef named David Chang whose show Ugly Delicious teaches people how to turn ugly produce into culinary delights.

I make applesauce/fruit sauce out of imperfect fruit. My peach sauce recipe is attached here.  I make chia jam out of imperfect fruit too. My berry chia jam recipe is attached here.

In August of 2018 Forbes published an article by Andria Cheng which looks into the issue of retailers throwing away food because it does not "look" good.

People need to celebrate food for its nutrients and flavor. Picture perfect produce can be used on a fruit or vegetable platter. Produce that is misshapen can be used as ingredients in dishes which bring out the flavor and nutrients rather than the appearance of the product. Celebrate nature and its variety.

Plant a garden or cultivate a plant depending on the space you have. You can teach your children, neighbors, or coworkers about how great the food is when you share with them what you grow, even if it is not picture perfect. Start with your circle of influence. Convince them and they will begin to spread the message.

For more information visit Delicious Living

Cauliflower Soup

On my first trip to Europe I was served soup to start each lunch or dinner. The weather was cold and the warm broth was not only tasty but also comforting. Since that experience I have started to make sure to have soup on hand when the weather turns chilly. Soup is a satisfying comfort food that can be a main dish, side dish, or an appetizer depending on the recipe and your level of hunger.

Cauliflower soup is easy to make

STEP ONE

To make a pot of cauliflower soup all you need to add the following ingredients to a soup pot:

• 2 cups water
• 1 stalk celery- diced
• 1 large onion - diced
• 1 medium head cauliflower - diced

Cover the pot and bring to a boil. Once the water begins to boil, reduce heat to medium and continue to cook for 10 minutes.

NOTE: I let my soup cool enough to blend in my VITAMIX. (I have found that if I add it right away the VITAMIX stalls.) An immersion blender can be used right away if time is of the essence. 

STEP TWO

Gather the following ingredients:

• 2 TBSP flour - I use gluten free flour (Bob's Red Mill 1-1)
• 2 TBSP butter or vegan alternative
• 1 cup broth - I use low sodium vegetable broth
• 1/2 cup milk of choice - I use almond milk

Remove the ingredients from the pot and blend in VitaMix.
Melt the butter in the pot then add the flour and mix until thickened.
Add the broth and stir until combined/flour dissolves and rolling bubbles begin to form.
Add soup mixture to rue and stir to combine.
Add milk and stir

Serve ... garnish with salt, pepper, nutmeg to taste
Options: add seeds or bread crumbs ( I use gluten free) to the top for additional texture 

Cauliflower soup does not take much time

You can complete the dish in less than 30 minutes ...  or more ...  if you wait to let the mixture cool. 

This recipe is versatile

I use this recipe for Broccoli Soup too!

No Waste

It is important to make the soup without WASTE. If your cauliflower head has green leaves still attached, remove the leaves and use them in another dish like a stir fry.

Carrot Soup

Carrot soup is easy to make! 

It is a satisfying side dish or meal itself! 

Soups are a staple in our home when the weather begins to get cold. a warm soup is satisfying, calming, comforting, and nourishing. Serve the soup as a side dish or as a meal. It goes well with a sandwich, panisse, or cheese and crackers.

Why Carrots? 

Carrots are considered one of the world's healthiest foods. Including carrots in your diet provides you with beta-carotene, fiber, vitamin K, potassium, and antioxidants. Try to pick carrots that are firm, smooth, straight, and bright in color. (Do not throw away the stems ... they can be used in other dishes!) To keep the nutrients in your carrots after purchase and before cooking, store in the refrigerator in a plastic bag to hold in moisture. 

 

Ingredients:

2 lbs carrots
1 large onion - I like to use Vidalia
1/4 cup butter
1 tbsp tarragon ... extra for garnish when serving
4 cups broth - I use low salt vegetable broth

Instructions:

• Dice the onion and carrots
• Add diced onion to a pot with the butter
• Sautee until the onions are translucent (2-5 minutes depending on size of cut)
• Add carrots and tarragon, reduce heat, and cover.  Stir after 5 minutes. 
• After 10 minutes with the carrots in the pot, add the broth and bring to a boil. Once a boil is achieved, reduce heat and cook until the carrots are soft (about 10 minutes). 
• Use an immersion blender to puree or wait till the soup cools enough to add to the VitaMix to puree.

Serve:

Sprinkle tarragon on top or sprinkle pepitas, black pepper, gluten free bread crumbs, or sesame seeds

Gluten Free Holiday Meal ... Surprising Sources of Gluten

If you are new to a GLUTEN FREE DIET or are welcoming someone into your house to share a meal and need to figure out what is gluten free that you can prepare, this list will provide you with some ideas of what to avoid. The dictionary defines gluten as a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with Celiac Disease. I will help you gain more specificity about what to avoid. For me, eating gluten free is about what I CAN eat; it is not about what I cannot.

When I first started eating a gluten free diet the choices were limited, many were packed with sugar, and the prices were very high. Today, there are more choices, products are more nutritious, and the prices have moderated. 

Yes, you CAN have Thanksgiving without gluten!

Surprising Places Gluten is Hiding:

1. Licorice - read the label. Some brands use wheat flour for the consistency.
2. Flavored Potato Chips - wheat starch may be a part of the flavoring to bind the flavors to the chip. A potato chip is gluten free, until this process. 
3. Worchestershire Sauce - often contains malt vinegar which is made from barley. Ask your server in a restaurant to make sure the Caesar Salad is OK for you. At home, use a product made from distilled white vinegar. 
4. Sushi - the sushi itself is gluten free. The soy sauce is not. Make sure yours is not made with soy, or a gluten free soy is used. 
5. Miso - May be made with barley, rice, or beans. Check labels to make sure you purchase a product made with rice or beans. 
6. Seasoning Mixes - As mentioned above with the potato chips, many seasonings include wheat so you need to read the label. NOT ALL seasoning mixes have gluten, but all are worth the read. 
7. Deli Meats - some contain fillers and flavorings with wheat. Read the labels to make sure you are getting a product you can eat. Many store clearly label the gluten free products on the shelf.
8. Salad Dressings - many use wheat or barley to create a thick consistency. Check the labels. You can always use oil and vinegar!
9. Sausage, Meatballs, Burgers - many pre-made meat products contain fillers to "stretch the dollar" and help increase profit. Read the labels and ask servers in a restaurant. At home, you can control the fillers used to "stretch your dollar" and use gluten free bread crumbs, gluten free oats, or ground flx seeds. 
10. Rice Mixes - rice is gluten free but many packaged or restaurant prepared rice mixes contain pasta. Read labels and ask servers!
11. Medicines - many medicines include gluten in the formulation. Read labels, check with a pharmacist, or contact the manufacturer. 
12. Personal Care Products - read the labels to avoid exposure to gluten. 

What are Common Sources of Gluten?

You can do a search online and find lists and lists. People have even created extensive lists of safe candy for holidays. Some of the most common include:

• Wheat ... cracked wheat...wheat starch...wheat bran
• Barley
• Bulger
• Rye
• Couscous
• Faro
• Einkorn
• Kamut
• Matzo
• Semolina
• Spelt

For more information read 10 Surprising Gluten Containing Foods at Delicious Living.

Beet Powder ... ADD THE RED

I love beets. I love to prepare beets boiled and roasted. I love to cook beet greens with balsamic and and olive oil.  I fell in love with borscht when I visited Poland 7 years ago. When I was introduced to BEET ROOT POWDER I was ALL IN!

Organifi Red and Nature's Truth make a great powder that can be turned into a beverage. Both products can be added to yogurt to kick start the most important meal of the day. I add 1 TSP of Beet root Powder to Greek Yogurt and fresh berries to start my day when I know I need an extra boost due to a busy, busy, morning. The vitamin boost helps me stay mentally clear and energized to tackle the important tasks I must handle each day.  I tend to "ADD THE RED" once or twice a week to my yogurt.

Formula ... It's as easy as 1-2-3

1. Combine 1 TSP Beet Powder with 1 cup yogurt
2. Add 1 cup berries ( prefer organic raspberries, strawberries, or pomegranate )
3. Sprinkle with Pepitas, hemp seeds, or gluten free granola

Food Trends for 2018 ... What Will 2019 Bring?

This time last year Delicious Living posted an article, Top 10 food trends for 2018 (as predicted by Whole Foods). As we look back on 2018 and look forward to 2019, what trends did you follow? What do you expect to trend in 2019?

TREND 1: High-tech goes plant-forward

Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too.

By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like “bleeding” vegan burgers or sushi-grade “not-tuna” made from tomatoes. These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts, and pecans.

Dairy-free indulgences like vegan frosting, brownies, ice cream, brioche and crème brûlée are getting so delicious, non-vegans won’t know the difference—or they might choose them anyway!

TREND 2: Puffed & popped snacks

New technology is revolutionizing all things puffed, popped, dried and crisped. New methods of processing and combining ingredients have paved the way for popped cassava chips, puffed pasta bow ties, seaweed fava chips and puffed rice clusters. Good-old-fashioned chips also get an upgrade as part of the trend, with better-for-you bites like jicama, parsnip or Brussels sprout crisps.

I love Chickpea Pops by Squeaky Pops! They come in Cheddar Cheese and Apple Cinnamon flavors. Recipe linked here.

TREND 3: Tacos come out of their shell

Tacos are shedding their shell for new kinds of wrappers and fillings too—think seaweed wrappers with poke filling. Classic tacos aren’t going anywhere, but greater attention to ingredients is upping their game. One end of the spectrum is hyper-authentic cooking with things like heirloom corn tortillas or classic barbacoa. And thanks to brands like Siete, there are grain-free options for paleo fans too.

TREND 4: Root-to-stem

Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites.
Read my recipe for Beets and Balsamic on a Bed of Quinoa and Beet Green Patties.

TREND 5: Sparking Bubbly

LaCroix may have paved the way, but now there’s an entire booming category of sparkling beverages vying for your attention. Just don’t call them “soda.” These drinks are a far cry from their sugary predecessors. Flavored sparkling waters like plant-derived options from Sap! (made with maple and birch) and sparkling cold brew from Stumptown will are shaking up a fizzy fix. Shoppers are also toasting mocktail must-haves like Topo Chico and Whole Foods Market Lime Mint Elderflower Italian Sparkling Mineral Water. Cheers to the other kind of bubbly!

TREND 6: Transparency 2.0

More is more when it comes to product labeling. We want to know the real story behind our food, and how that item made its way from the source to the store. GMO transparency is top-of-mind, but there are other important details such as Fair Trade certification, responsible production and animal welfare standards.

Zego Foods is a trend setter in the industry. They stand behind their commitment to transparency. They make small batches that are glyphosate tested and allergy tested. They WANT consumers to know they care about what goes into the products and they check each step of the way!

TREND 7: Middle Eastern Influences

Middle Eastern culinary influences have made their way west for years, and 2018 will bring these tasty traditions into the mainstream. Things like hummus, pita and falafel were tasty entry points, but now consumers are ready to explore the deep traditions, regional nuances and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian and Lebanese influences rising to the top. Spices like harissa, cardamom and za’atar are hitting more menus, as well as dishes like shakshuka, grilled halloumi and lamb. Other trending Middle Eastern ingredients include pomegranate, eggplant, cucumber, parsley, mint, tahini, tomato jam and dried fruits.

TREND 8: Floral flavors

Foragers and culinary stars have embraced edible petals for years, but floral inspiration is finally in full bloom. From adding whole flowers and petals into dishes to infusing botanical flavors into drinks and snacks, this top trend makes for a subtly sweet taste and fresh aromatics. Look for flowers used like herbs in things such as lavender lattés and rose-flavored everything. Bright pink hibiscus teas are a hot (and iced) part of the trend, while elderflower is the new MVP (most valuable petal) of cocktails and bubbly drinks.

TREND 9: Super powders

Powders are serious power players. Because they’re so easy to incorporate, they’ve found their way into lattés, smoothies, nutrition bars, soups and baked goods.

For an energy boost or an alternative to coffee, powders like matcha, maca root and cacao are showing up in mugs everywhere. Ground turmeric powder is still on the rise, the ever-popular spice used in Ayurvedic medicine. I love incorporating matcha, maca, and beet powder (one at a time of course) in yogurt with some berries to start the day.
 
Smoothie fans are raising a glass to powders like spirulina, kale, herbs, and roots for an oh-so-green vibrancy that needs no Instagram filter. Even protein powders have evolved beyond bodybuilders to pack in new nutrients like skin- and hair-enhancing collagen.

Read my post for a adding beet root powder to yogurt. The same can be done with cinnamon, matcha, maca, and acai. Beet Powder ... ADD THE RED.

TREND 10: Functional mushrooms

Health food advocates are buzzing about functional mushrooms, which are traditionally used to support wellness as an ingredient in dietary supplements. Now, varieties like reishi, chaga, cordyceps and lion’s mane star in products across categories.

I love making pizzas with OYSTER MUSHROOMS (Recipe Linked Here) and  adding LIONS MANE to yogurt or a smoothie in the morning to ease stress.

Tofu Parmesan

I was at a workshop and found that many of the gluten free options were also vegan options. Combining gluten free with vegan reduced the number of extra meals the catering company had to prepare. This allowed me to try new recipes and learn a few tricks. Tofu is an inexpensive protein which makes this meal a money-saving meal.

Preparation

Tofu Parmesan is a great take on Chicken Parmesan. I used extra firm tofu which I drained and dried out some (wrapped in a kitchen towel between two plates). The extra step of drying created a firmer texture to the tofu and makes it a bit more chewy. I try to keep the tofu in the towel for 1-2 hours if I have the time...more time will create a firmer "meaty" texture. I cut the block of tofu lengthwise and width-wise to create 4 rectangles.

Cooking

I preheated the oven to 350 and  placed the tofu on non-stick aluminum foil topped with gluten free pasta sauce. After 20 minutes I added cheese (dairy free or dairy can be used depending on your dietary preferences/needs) and allowed the cheese to melt (about 10 minutes).

Serving

I served the Tofu Parmesan with gluten free pasta and a side salad. Each person was given two wedges of tofu; therefore one package of tofu serves 2 people.

Apple Cinnamon Chicken

I recently was introduced to Squeaky Pops Apple Cinnamon flavor and have enjoyed them! They also come in Cheddar Cheese. I cannot wait to try that flavor too!

Great Snacks

The small bags are great to pack in a school lunch! Squeaky Pops are crunchy with a hint of sweet; a satisfying taste to me. I love them on their own and with hummus!

Cooking

I took a small bag of squeaky pops and crushed them with a rolling pin.I added the crushed Squeaky Pops and a hint of black pepper to a bag with a boneless skinless chicken breast (I use organic) and shook to coat the chicken. 

After coating the chicken I sauteed it in a pan for about 5 minutes on each side then baked it in a 350 degree oven (on non-stick aluminum foil) for 30 minutes (flipping after 15). Your cook time differs depending on the thickness of the chicken breast.

NOTE: I did not do an egg wash as I have friends that are egg free and I wished to see how the recipe would work so they could enjoy the coating too!

Serving

I served the Apple Cinnamon Chicken with ENHANCED rice. I cooked rice and added nuts, seeds, and dried fruit when almost all of the water was absorbed. I used one cup of rice and 1/2 cup of nuts, seeds, dried fruit mixture.

Red or Green... Which Cabbage Should I Buy?

If you are making a cabbage salad for the holidays, you may be interested in purchasing both colors to create a festive colored dish. On a regular basis, which cabbage variety packs the biggest nutrition punch? My research has shown that cabbage should be a vital part of a person's diet and it is best for you eaten raw. Red cabbage appears to have a slight edge over green cabbage.

Benefits of Cabbage

• Rich in sulfur and silicon helping prevent dry hair and fights infections. A deficiency of sulfur can result in microbial infections and a greatly reduced healing speed. It also reduces the frequency and severity of ulcers
• A rich source of beta-carotene helping s prevent macular degeneration and promote good eye health and delay cataract formation 
• High Vitamin A content acts as an antioxidant and promotes hair growth
• Polyphenols lower LDL and help reduce blood pressure
• High fiber levels and low caloric content help people who are looking for a healthy way to lose weight

Red Cabbage 

Red Cabbage is a brassica vegetable like kale and broccoli which is thought to aid the body in preventing chronic diseases like cancer, heart disease, and diabetes. Red cabbage is high in nutrition and to maintain nutrition levels, it is best eaten raw.

Nutritients:

• High levels of Vitamin C to boost the immune system
• Phytonutrients fight inflammation and combats arthritis
• Vitamin K helps maintain bone calcium and reduce risk of osteoporosis
• Anthocyanins and antioxidants fight inflammation, free radicals, and chronic disease 

Green Cabbage

Contains twice as much Vitamin K as red cabbage. Vitamin K regulates bone mineralization by increasing bone density and helps the blood to coagulate. Green cabbage also contains Vitamin A, Vitamin C, and Iron in smaller quantities than red cabbage.



Read more information at:
https://draxe.com/red-cabbage/ and https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cabbage.html

Gluten Free and Paleo Friendly Flour for Holiday Baking

People who need to eat a special diet seem to search for the best flours to use to create the perfect baked good ... perhaps one that reminds them of what they ate before their diet changed. There are many flours on the market that are delicious and nutritious and can be used for holiday baking.

Almond Flour/Almond Meal

Almond flour is made from skinned almonds that are ground into a fine flour that can be great for baking. It is low in carbs and maintains an almost identical nutrient profile as whole almonds. Almond flour has polyunsaturated fats, which provide omega-3 fatty acids. Almond flour has a slightly nutty flavor and is great for savory breads, muffins, dense cakes (such as carrot cake), and meatloaf.

I love using Almond Flour to make granola bars and carrot cake. Follow the hyperlink for my recipes.

Cassava Flour

Cassava flour or tapioca starch derives from the starchy root vegetable known as yucca or cassava. Like almond flour, it too is gluten free and paleo friendly. Cassava flour is used to thicken sauces and soups, and is great for baking cakes, muffins, biscuits, or sandwich breads.

Coconut Flour

Coconut flour is a gluten free, grain-free, and allergen-friendly flour. It is high in fiber and iron and an excellent choice for either savory or sweet recipes. Coconut flour provides a slight coconut flavor to dishes and is very absorbent. When you use it in baking, add extra liquid. I find success modifying recipes and using part coconut flour and part almond flour.

Tigernut Flour

Tigernut is a root vegetable about the size of a chickpea that grows in Northern Africa and the Mediterranean. It has a crisp outside and a chewy center. Tigernut flour is naturally gluten free and high in protein, fiber, iron, and potassium. It can be used for both baking and cooking. Tigernut flour is sweet and earthy; it is a perfect paleo ingredient to use in low-carb breads and cookies.

 

Plantain Flour

Plantain flour is gluten free and lower in calories than regular all-purpose flour. It is rich in iron and potassium and is loaded with vitamin A and vitamin B. Plantain flour can be used to make flour-less banana bread, pancakes, and brownies. It has been a staple in Caribbean/West Indian cooking for many years and is just starting to catch on in the USA.




I have regularly used Almond and Coconut Flours from Bob's Red Mill for many years. I am excited to try the other flours and let you know what results I have!

If you wish additional details, read Jenny Ivy's article 5 paleo-friendly flours for the holiday season at Delicious Living.

Granola Made Simple

I love making granola so I can control the sugar in my diet. When I first needed to eat a gluten free diet, I had a difficult time finding cereal that was not loaded with sugars. (The options are much better now). I got in the habit of making my own cereal and have not looked back!

Making homemade granola does not take a long time and will cost you less than the packaged granola in the stores. I purchase my supplies when they are on sale and stock up (not too much as I do not have much storage) to keep the cost down. Many of the items I get in bins in the store which helps reduce packaging waste.

The granola is cooked for 20-30 minutes depending on the temperature of your oven and the texture you prefer. Once the granola is cool, you can store it in an airtight container for a month.

Time Savers:

1. Preheat the oven to 350 when you start assembling your granola
2. Line a cookie sheet with non stick aluminum foil ... the granola slides off and clean up is minimal (just the bowl you used for assembling the granola)

Granola Formula

Oats + Ancient Grains + Seeds + Flavor + Oil + Honey + OPTIONS

I usually use this ratio:

• 3 cups Gluten Free Oats
• 1 cup ancient grains (quinoa or millet)
• 1 cup of seeds (sunflower, pepitas, hemp, flax)
• 1-2 TBSP flavor ...vanilla, almond, maple, cinnamon, pumpkin pie spice, or coconut (you decide the intensity)
• 3/4 cup oil (I usually use coconut oil)
• 3/4 cup honey (substitute Agave for Vegan option)

I combine until mixed and add in options such as:

• 1 cup ground flax seeds
• 1 cup unsweetened coconut (you could add sweetened if you wish a sweeter granola)
• 1 cup dried fruit
• 1 cup diced nuts

The beauty of this recipe is you can control the quantity you make, the flavor, and the ingredients. You can cook it a bit longer for a dry and crunchy cereal or a bit less for a chewy texture.

Gluten Free Dining at the Great Maple in La Jolla

Gluten Free Dining in San Diego 

The Great Maple 

Located in the UTC Mall

The Great Maple Restaurant in the UTC Mall in La Jolla is a great place to go if you are looking for gluten free food. Chef Joe Guerra will modify dishes to fit the dietary needs of guests. Consider The Great Maple when you are looking for a place to meet friends, take out-of-town guests, go on a date, have a business meeting, or celebrate with your group.  The UTC Mall is a hub of activity as it remodels and expands into a San Diego destination. Check out the restaurant and explore the mall!

Happy Hour

Happy hour is every day from 3:30 PM – 6:30 PM. A cannot miss item on the happy hour menu is the 1/2 Cobb Wedge (the full size pictured above is available on the main menu). The chef prepares each dish like a work of art. Not only is it plated with care to make a delightful presentation (after all, we eat with our eyes first) but the dish is filled with layers of flavor and texture to satisfy your appetite. 

Another cannot miss dish on the menu is the Charred Cauliflower Hummus. To make it gluten free you omit the flatbread and add additional veggies for dipping. The taste is unlike any hummus I have ever had. The charred cauliflower’s earthy taste and the honey’s sweetness add to the chickpeas to create a flavor masterpiece.

Starters

The Truffled Devil Eggs are a must-try, rather a must-share! They art artistically served on a bed of frisee lettuce and topped with a delicate parmesan lace.  Although, the portion is enough to share; the taste is so good you will not want to share! The whimsical looking presentation made me want to eat this appetizer with my fingers.  I did with a big smile on my face. The flavors and textures were delightful. The food is comfort food that mom used to make, elevated with sophisticated flavors and artistic presentation. 

Mains

A new dish to the menu is the Grilled Chicken Bowl. It can me made gluten free by swapping the ancient grains for snap peas. This dish is a delight; it is light and satisfying. The chicken was tender, the brussels sprouts delicate, the snap peas crispy, and the cauliflower hummus spicy. I could come back for this dish on a daily basis! Other proteins can be substituted for the chicken so that you can keep coming back for more and not have the exact same dish each time! 

Brunch Classics

Another new dish added to the menu this fall is the Breakfast Smash. This warm and hearty dish is definitely sharable! The savory dish has soft fingerling potatoes, crunchy onions and red bell peppers, and creamy cheese melting down the potatoes. The depth of flavors and textures is satisfying. This hearty dish will prepare you for a workout at one of the fitness facilities in the mall!

Signature Dishes

Two of Great Maple’s signature dishes are the French Toast Logs and Fried Chicken and Doughnuts. Both dishes are not gluten free but give you a sense of the elegant comfort food on the menu. The Great Maple has something for everyone. Make plans to go there today!

Visit The Great Maple for locally sourced food that is made-to-order.  The portions are large and sharable and the dishes remind you of food mom used to make, turned elegant.

Gluten Free Egg Free Waffles

I love playing with food and modifying recipes so that each time I make them the dish seems new. Pamela's Products makes a magnificent Baking & Pancake Mix that can be used to make waffles. I modified the recipe on the package to make the recipe my own.

Ingredients:

• The recipe calls for 2 eggs ... I substituted 2 flax eggs
• 3/4 cup water
• 1 1/2 cup Pamela's Baking & Pancake Mix
• I added: 2 TBSP cinnamon and 2 TBSP hemp seeds

I cooked the waffles in my waffle maker and topped with fresh fruit and walnuts. My husband topped his with honey and I added Sunbutter ( No Sugar Added variety).

The recipe is easy to make and simple substitutions can make the recipe your own.

Variations:

• Add vanilla or maple flavor instead of cinnamon
• For a denser waffle, add the version of milk you wish instead of water ... or for part of the water
• Add gluten free chocolate chips, dried fruit, seeds, coconut, and /or nuts into the batter or as a topping

Making Sense of Egg Carton Labels

Confused about the selection of eggs in the store? Wondering what is better to purchase, cage free, organic, free range, or pasture fed? I have been wondering myself so I did a little research to help all of us.

It's All About the Space

Cartons labeled cage free mean the hens are not in cages but are enclosed in a barn.

Free range hens are allowed 2 square feet to roam and may get some outdoor access. 

Pasture raised hens have 108 square feet to roam and love mostly outside. Pasture raised hens have the opportunity to flap their wings, peck the ground for insects, and spend up to six hours outside each day and "bunk" indoors each night. These eggs are available at farmer's markets and some supermarkets. A 2007 Mother Earth News Study found pasture raised hens to have 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, and 7 times more beta carotene.

It's All About the Food

Omega-3 labels indicate the hen's feed included foods high in Omega-3s such as flaxseed, marine algae, or canola.
Vegetarian fed labels indicate the hen was not fed any animal byproducts.
USDA Organic labels indicate the hen's feed is grown without synthetic fertilizers, fungicides, or pesticides.

Empty Words

Eggs labeled Hormone-Free are unnecessary. Hens that are laying eggs are not given hormones. This is a marketing tool.
Eggs marked Natural are unnecessary. Eggs are natural. This is another marketing tool.

How Are the Birds Treated?

American Humane Certified label includes producers of cage free birds. It prohibits forced molting but allows beak cutting.
Animal Welfare Approved label limits flock size to 500 birds to allow generous space for foraging and and ranging outdoors. It prohibits forced molting and beak cutting.
Certified Organic label prohibits cages and the use of antibiotics and requires organic food and access to the outdoors. It does allow forced molting and beak cutting.


For more information read Delicious Living's article Understanding lingo on egg cartons by Jessie Shafer and TakePart.

Homemade Cinnamon Peanut Butter

I love the taste of warm peanut butter ... fresh warm peanut butter is even tastier!

I keep a jar of homemade nut butter in my refrigerator at all times. I love making NUT butters in my VitaMix as all I need to make a batch is 3 cups of nuts and about 5 minutes. When nuts are on sale, I stock up which cuts the cost of each portion.

Today I made a double batch of peanut butter. The first batch was traditional creamy peanut butter and the second batch was CINNAMON peanut butter.

Instructions:

• Place 3 cups of nuts (added 1 TBSP cinnamon to batch 2) in VitaMix and turn on low
• Begin to use the wand to push down the nuts
• Turn up the speed to high and use the wand to continue to push the mixture down to combine  (The nut butter will be almost smooth after about 2 minutes)
• When the nut butter is almost done, turn the VitaMix to high and use the wand to combine for another 30 seconds. This will create the extra smooth and creamy texture. Omit this step if you wish a "grainy" or crunchy texture.  
• To wash the VitaMix, add water half way up and run the machine for a minute. Drain. Rinse.

NOTE: You can use raw, roasted, salted, or unsalted nuts for this recipe.
NOTE: I make nut butters frequently. Experiment with the flavors ... perhaps you will start to add 1 cup of three different nuts!

Fruit Sauce ... Peach Style

I love making applesauce! Sometimes I add cinnamon and turn it into cinnamon applesauce. When I make applesauce at home I can control and sugar as well as the texture of the product.

When I find fruit on sale or a friend has a tree that has produced an abundant crop, I stock up on the fruit and turn some of the fruit into a sauce.

Simple to Make

Turning fruit into sauce is simple. All you need to do is cut the fruit and remove the seeds/pits. The fruit can be placed in a pot with a bit of water to line the bottom and the heat on low. Cook until the fruit is soft.

You can have a chunky sauce and leave the fruit the way it is and refrigerate or smooth it out in a blender, VitaMix, or with an immersion blender.

Peach Sauce

I pick peaches that are a bit soft; ones that slightly indent if I press on them. You can use ones even softer for more natural sweetness. I cook the peaches until they begin to separate from the skin just a bit. The fruit's natural sugars will be more evident and the sauce very juicy.

Storage

I store the sauce in glass jars that once held nut butter. I like to eliminate waste in my home so I reuse jars quite often. The jars are great as they can be packed in a lunch without creating more clean-up. The sauce will stay fresh in the refrigerator for a month.

Variations

If you wish to add CHIA SEEDS to make a fruit chia pudding/jam, you can add 1/3 cup of chia seeds to 1 - 1 1/2 cups of fruit sauce depending on the thickness you desire. This turns the fruit sauce into a jam like consistency. The jam can be eaten on its own or used as a spread with nut/seed butter.