Waffles and Superfoods ... A Gluten Free Breakfast

I love taking time to enjoy breakfast on a weekend morning. Slowing down to enjoy a meal and the people with whom you are eating the meal is not something we get to do often during the hectic week.

My blank canvas today was Enjoy Life Pancake and Waffle Mix. I doubled the recipe so I have more batter for another meal during the week. I ADDED to the mix 4 tsp ground cinnamon, 2 tsp maple flavoring, and 1/4 cup ground flax seed meal. I created MAPLE CINNAMON WAFFLES as my base.

HINT: Preheat the waffle iron while I was making the batter. 

After the waffle is done, add 1/4 pouch of Big Slice Kettle Cooked Apples with Blueberries and Pomegranates

THEN ... add other toppings of your choice ... or nothing else. The fruit is flavorful and naturally sweet you may not want anything else. You MAY wish to add any of the following for additional flavor and texture:

• assorted seeds
• assorted nuts
• dried fruits
• drizzle of honey
• drizzle of maple syrup
• drizzle of nut/seed butter

Customize the blank canvas to make the breakfast you are looking for today!

Roasted Cauliflower "Steak"

The farmers market has had quite a bit of cauliflower and broccoli recently. I have been finding different ways to use each vegetable and decided to make a cauliflower "steak" the other day ... reminiscing about a fantastic cauliflower steak I ate at Founding Farmer's in Washington, DC.



You can steam the head of cauliflower for a few minutes to start the cooking process, or just place it in the oven hard/raw. The baking time differs based on the size of the head of cauliflower. A raw cauliflower that is the size of an adults hand outstretched (as if they were to attempt to palm a basketball) is 30 -45 minutes.

Ingredients: Head of cauliflower, olive oil, paprika, and non-stick aluminum foil

Instructions: 

• Rinse cauliflower and remove stems for another recipe
• OPTIONAL: Steam head of cauliflower for a few minutes to reduce baking time
• Place cauliflower on non-stick aluminum foil and spray with olive oil. 
• Sprinkle with paprika
• Tent the foil to partially steam the cauliflower
• The last 10 minutes, expose the cauliflower to the heat so it turns out to have some texture.

Enjoy with roasted organic potatoes or mashed potatoes or hummus and gluten free bread

Stuffed Chard Leaves ... REMIX

I revisited my Stuffed Chard Leaves recipe recently as my garden has MANY MANY large chard leaves!

I simplified my recipe to highlight the flavor of the chard leaves. The best thing about cooking is that you can continue to modify recipes to fit your needs, and supplies, at the moment. Be creative!

My blank canvas was my large chard leaf ... Today I filled it with ground turkey, sage, brown rice, and ground flax seeds. I baked it in the oven for 30 minutes.

Ingredients:
Large chard leaves (broccoli work too) I used BOTH red and green chard
1 pound ground turkey
1 cup uncooked brown rice
1/2 cup sage
1/2 cup ground flax seed
1/2 cup low sodium vegetable or beef broth in bottom of baking dish
Non Stick aluminum foil to cover (allows dish to steam)

Instructions:
Preheat oven to 350
Harvest and wash chard
Combine meat, rice, sage, and ground flax seed in a bowl
Use a spoon to place meat mixture in leaves and fold (you customize the portion)
Place in a baking dish
Add liquid and cover with non stick aluminum foil
Bake/steam for 30 minutes ... check to make sure cooked through as all oven temps differ

Enjoy with a side of gluten free bread!

Spring Vegetable Pizza

The blank canvas I used for this meal was not only Udi's Gluten Free Pizza Crust. To the crust I added spring vegetables including sweet onions and asparagus. To add flavor and texture I added thinly sliced new potatoes (organic), pressed garlic, and crushed red pepper.

The pizza was light and fresh with layers of texture and flavor. It was served with a side salad made from the greens that are bountiful in the garden right now.

Whenever possible eat seasonally and eat locally.

Instructions:

1. Set out the gluten free frozen pizza crust on pizza tray as you are prepping the ingredients and preheat oven to 350
2. Sautee 1 cup of diced sweet onion, 1 cup of slivers of new potatoes, 1 cup diced asparagus stems, and 2 pressed garlic cloves.
3. Prep the pizza crust as the vegetables sautee by spraying with olive oil and sprinkling crust with crushed red pepper flakes
4. Once translucent, add to pizza crust and top with 1.5 cups of grated Parmesan cheese and decorate with the tops of the asparagus spears. 
5. Cook about 20 minutes depending on your oven. Check after 15 minutes. 
6. While the pizza cooks, you can prepare a side salad!

Chocolate Banana Spread

Chocolate and Bananas go together like Peanut Butter and Jelly. The blank canvas I used today was Don't Go Nuts Chocolate Roasted Soybean Spread. I added roasted bananas for an additional layer of flavor and texture.

Ingredients: 1 to 1 ratio of Spread to Roasted Bananas

Instructions: use a fork to mash roasted bananas and combine mashed bananas with the spread.

Serving: Shown here - enjoy with bread (gluten free vegan banana bread is pictured), rice crackers, apple slices, or strawberries (organic is suggested).

Enjoy this naturally sweet treat for breakfast, as a mid day snack. or as a dessert!

April is Earth Month ... Care for the Earth and Your Body by Reducing Chemical Cleaning Products in the Home

When we consider taking care of the planet we usually think of recycling. We also need to consider REDUCING our consumption of chemicals in our homes. Not only is it a poor choice environmentally, but also medically.

Environmentally, one should avoid chemical cleaners as the chemicals eventually can get back into the water supply and cause havoc. Some communities have annual drives to collect household chemicals (ammonia, bleach, fertilizers, and paint stains to name a few) to properly dispose of them (US Fed News Service). These are opportunities for you to drop off the old ... to make room for the new. When I do a Google search for household chemical waste disposal and (name your city) insert San Diego (where I live) I find details for drop-off locations for household cleaners, paint, medications, and pesticides. What does your city offer?



In 2012 a study was published in Environmental Health Perspectives stating "endocrine disruptors and asthma-related chemicals [have been found] in a wide range of cosmetics, personal care products, cleaners, sunscreens, and vinyl products".  As a result of this study, researchers began to delve deeper into isolating which chemicals caused the medical problems from asthma, thyroid disruptions, hormone imbalances, and cancer. They are pushing for better labeling of consumer products.

I rely on cleansers to wash the items that do not go into the dishwasher. Most of the cleaning compounds I use are homemade recipes with limited ingredients. 

Healthier choices, that do not compromise cleaning effectiveness, include plant based products and "family recipes" to make your own cleansers.  Be kind to the environment and your body and transition to plant based cleaners today (while properly recycling your old containers). The next time you need a new product, look for a plant based product. If you need any suggestions on where to start or what products are best, just ask!

Shrimp Patties

I love making amaranth fritters and experimenting with flavor profiles. Some of my favorite flavor profiles include:

• Rosemary, Garlic, Onion
• Basil, Garlic, Red Bell Pepper
• Carrot and Tarragon

Amaranth makes a great hot cereal too! One recipe I have gone back to quite a bit is Amaranth Hot Cereal with Seasonal Fruit 

This recipe starts with the base amaranth fritter recipe and includes shrimp, leeks, and curry powder. Enjoy this with a side of potatoes and a salad or roasted vegetables.

Base Recipe: 
1 cup amaranth
2 cups of liquid (water or low sodium broth)
Instructions: Cook until liquid is absorbed

To Make Shrimp Patties:

• 2 flax eggs
• Leek
• Shrimp
• Curry
• Oil 
• Gluten Free Flour

VARIATION: Add diced chicken or salmon OR omit added meat and enjoy as a vegan meal as amaranth is a complete protein.

Instructions:

1. Prepare 2 flax eggs
2. Sautee 1 cup of diced leeks and six large shrimp (I use cooked frozen shrimp)
3. Dice the shrimp once cooked (small pieces)
4. Add flax eggs, leeks and shrimp mixture to cooked amaranth and stir well
5. Add 2 TBSP Curry Powder and 1/2 cup gluten free flour ... mix well
6. Form into patties and satuee on each side for about 5 minutes
7. Bake in oven (350) for 30 minutes ... turn after 15 minutes

The patties turn out a bit crispy on the outside and soft on the inside. OPTION: You can eat them as finger food  if you make them as bite sized balls. 

NOTE: The beautiful ceramics can be purchased from Bruce's Creative Ceramics. All of his work is table safe. For a full selection of his hand crafted ceramics contact him at bhaggerty39@gmail.com

Chocolate Coconut Bites

I modified my Chocolate Banana Balls recipe to change the flavor profile and texture. This bite comes out of the refrigerator solid and softens in about 5 minutes. The bite is dense and has a bit of a chew due to the coconut. Enjoy this sweet treat with a cup of tea or coffee!

Base Ingredients:

• 1/2 cup Don't Go Nuts Chocolate Roasted Soybean Spread
• 1/2 cup coconut flour
•  4 TBSP coconut butter (melted)
• 1/4 cup shredded coconut
• 1/4 cup brown sugar
• 1/4 cup ground flax seed

Instructions:

• Melt coconut butter (I melted it for 30 seconds in the microwave)
• Combine coconut butter, Chocolate Spread, and brown sugar in a bowl
• Add gluten free coconut flour and coconut and combine
• Refrigerate to let "set"
• They become hard after solidifying in the refrigerator. Bring to room temperature before serving to fully appreciate the complex coconut and chocolate flavors. 

Variations:
Add a different gluten free flour
Add gluten free chocolate chips  

Chocolate Banana Balls

I made Chocolate Banana Balls featuring Don't Go Nuts Chocolate Roasted Soybean Spread. I added Roasted Bananas to the mix to layer in flavor and texture. The result was a chewy/fudgy bits layered with chocolate and banana flavor. Refrigerate for up to 30 minutes after making so the ingredients "set".

Base Ingredients:
1/4 cup Don't Go Nuts Chocolate Roasted Soybean Spread
1/4 cup roasted bananas
2 TBSP coconut butter (melted)
1/4 cup coconut flour
1/4 cup brown sugar

Options:

• substitute another gluten free flour
• roll ball in shredded coconut
• roll ball in cocoa

Roasted Bananas

I decided to roast bananas for a handful of recipes ... and eating on their own. The longer the bananas are roasted, the closer they come to making banana chips. I did not cook mine to the chip status as I was looking to utilize them in recipes.

Simple Roasting Tips:

• Preheat Oven to 375 
• Cut the ends off the bananas (I like to use bananas that are yellow with a few brown spots...a medium sweet banana)
• Cut the bananas in half lengthwise and width
• Place the bananas on non-stick aluminum foil with peel side down
• Optional: add a small amount of butter to the top of the banana or spray olive oil

Bake 30 minutes for a tender banana that can easily slide off the skin and be added to recipes or be eaten on its own.

Bake additional time to dehydrate  ... check after 1 hour as this will depend on your oven and the thickness of the banana slices and the ripeness of the bananas.

Don'tGoNuts Dressing

I have a BUMPER CROP of spring lettuce in my garden right now. As you know from previous blog posts, I am NOT interested in food waste so I need to find a variety of ways to use the lettuce so that each meal is different. After all, variety is the spice of life.

Today I made a spring greens lunch and added dried fruits and seeds. My dressing features Don'tGoNuts Unsalted Spread with oilve oil and crushed red pepper.

The dressing is simple:
1 to 1 ratio of Don'tGoNuts to olive oil
1 TBSP red pepper per cup of lettuce/produce (more or less per taste)
Whisk together with a fork and toss with the greens/produce.

Banana Soft Serve ... Gluten Free and Dairy Free

I had some bananas on hand that were getting VERY RIPE. I decided to freeze them for smoothies or making into banana bread. I left out 1 banana for a special treat.

I made banana soft serve in my Vitamix using 3 frozen bananas and 1 room temperature banana.

The texture comes out like soft serve ice cream/yogurt. If you desire a thicker consistency, freeze the puree for 30 minutes

The sweetness of this treat depends on the bananas used. You can add a dollop of honey for added sweet flavor if the bananas used were "greener". You could add gluten free chocolate sprinkles to the top if you wish a "topping" and additional flavor.

The base recipe is simple, it allows for customization to fit your cravings at the time of preparing the treat!

Ingredients:
4 bananas

Necessities:
Freezer and Blender (I use Vitamix)

I Love Bananas ... But What Do I Do With All the Banana Peels?

I am trying to live a Green Lifestyle and look to avoid waste in any way that I can. We go through many bananas in my household, which means we have lots of banana peels in the garbage. Our community does not have a composting plan, so I need to find ways to use the peels.

For years I have been aware that banana peels help remove warts naturally and help with itchy skin from bug bites and poison ivy, but I have not considered keeping peels on hand IN CASE I am inflicted. I learned that banana peels also can be used to whiten teeth ... the inside of the peel has manganese that is known to whiten teeth.

I read an article titled 20 Uses For Banana Peels and found out that banana peels can be used in the garden. Aphids do not like bananas, so planting them in the ground near a plant an aphid likes will deter the aphid. Banana peels planted with tomato plants help nourish the tomato plant through the season.

Banana peels also have household uses. If the banana peel is blended with water, the mixture can be used to shine silver. The pithy side of a banana peel can be used to polish leather shoes, jackets, and furniture ... just buff with a clean cloth after the banana peel application.

I also found an article about COOKING with banana peels. I cannot wait to try the recipes! The smoothie will be my first attempt ... look for a post coming soon!

Eat Seasonally ... Spring Vegetables Are Here!

It is important to eat seasonally ... and as close to the source as possible. I am currently visiting family in Michigan and find snow on the ground and temperatures in the high 20s and low 30s the first full week of April. This does not feel like spring...but we all know it is around the corner ... and currently in full bloom in other parts of the country.

Spring is the time to add asparagus, leeks, endive, and spring onions to your recipes. I have been enjoying asparagus and leeks in San Diego for a month or two. I added leeks to my Spring Risotto recipe earlier in the week.

I'll add more spring vegetable recipes to the blog in the coming weeks!

Welcome #spring by picking up these nutritious #springveggies that are in stores now!

Read more from Delicious Living

Keep Your Mind Sharp ... Naturally!

You ARE what you eat! Studies suggest that people who eat 400 grams of fruits and vegetables each day perform better on cognitive tests than those who eat 100 grams or less. Exercise, nutrition, and mental stimuli help keep our brains young and supple as we age. Eat mindfully ... to help your MIND and body!

Natrol Cognium is a supplement you may wish to take if you are currently not getting the necessary nutrients. Thanks for sharing Delicious Living!

Pets have food sensitivity too!

You may have heard the adage, "pets are people too". Well, they do suffer from allergies and food sensitivities like people do. If you walk into a pet store you will find a variety of products for your pet. I am a "cat person" so am more familiar with the cat section of the pet store.

Foods are categorized by your pet's age. Food is differentiated for a growing kitten, an adult cat, and a mature cat. There is also a separate food category for indoor cats. You can find multiple different proteins, sensitive stomach, hair ball prevention, dental care, grain free, and gluten free pet food. Navigating through the maze may be difficult, after all you are NOT EATING the food, just making a decision.

If your pet starts getting sick (throwing up or loose stool) and you notice itching, licking, rubbing themselves into a raw state (DO CONTACT YOUR VET) you may have a pet with a food intolerance.

After discussions with vets, thorough reading, and personal experiments I have found that pet food allergies are tricky to handle but it an be done!

The current information I read suggests contacting a vet (of course!) and then trying a new food for 12 weeks before reintroducing the old food to see if the old irritant was the food or something else.

Pets are an important part of the family. As you take care of yourself, you need to take care of your furry family too!

Tea ... Relax and Build Immunity

Enjoying a cup of tea along with some carrot cake. Prevention Wellness Tea by Organic India includes tulsi (holy basil), probiotics, and peppermint.

Tulsi is rich in antioxidants and helps the body fight free radicals. The plant is considered the "Queen of Herbs" and is the most sacred in India.

Spring Risotto

I made a full chicken over the weekend so I had leftovers to make in to other meals. The Spring Risotto I made features colorful green leeks, red bell pepper, and orange bell pepper.

Ingredients:
1.5 cups Arborio rice
3 cups low sodium chicken broth
3 cloves diced garlic
1/2 cup diced sweet onion
olive oil to saute' aromatics
2 cups diced vegetables
1 cup diced chicken
3/4 cups Italian cheese blend

Instructions
Satue' the onion and garlic in a pot with a few TBSP olive oil on medium heat
Add rice and coat with the oil and aromatics mixture
Add broth and turn heat to low
1/2 way through cooking, add the chicken and vegetables
(Monitor liquid absorption - you may need to add more to soften rice)
Just before the liquid is absorbed, add the cheese and mix
Add basil leaf on top when you serve

Read more from DeliciousLiving about Spring Vegetables in Stores Now!

Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions

I roasted a chicken this weekend so that I could use it in a variety of ways during the week: sandwiches, pasta, and pizza are just some of the many uses I have in mind.

Today I made Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions for my lunch. We eat with our eyes first so I tried to make a colorful dish green noodles and orange bell peppers.

Ingredients:
1 cup (dry) Explore Cuisine Organic Edamame & Mung Bean Fettuccine
1 cup diced cooked chicken
1 cup diced onion and bell pepper

Customize the flavor profile:
2 TBSP fresh diced basil or McCormick Sweet Onion and Herb, or rosemary