Buckwheat Porridge

I have been looking for good breakfast foods. I hit gold this weekend! It is a Raw Buckwheat Porridge recipe that I found on Oh She Glows. I made a few alterations when I made it. I didn't add any sweetener and I thought it was plenty sweet enough especially since I put fresh berries in it!

Mango Coconut Rice

So I love Mango Sticky Rice, but it has a bit too much sugar for me these days. So in order to get some of the same tastes I have been making this! I found a yummy recipe for coconut rice which has recipes for both white and brown jasmine rice. Just cook up the rice and then slice fresh mango over top and enjoy!

Cauliflower Cream Sauce

I am constantly scouting for some alternative pasta sauces.   One that I have been enjoying is this one.   It is a nice alternative to a cream sauce.


Ingredients:
1 tbsp extra virgin olive oil
3 cloves of garlic, sliced
2 tbsp dried basil  (use fresh if you can)
1/2 cup diced onion
1/4 tsp white pepper
1 head cauliflower, cut into small florets and stem diced
rice milk


Modification:
If you like pesto, an alternative is this:
4 cloves garlic instead of 3.
2 cups fresh basil leaves instead of the 2 tbsp
2 oz pine nuts (or any other nut that you enjoy)


Preparation:

Heat oil in a skillet over med heat.  Add garlic and cook until lightly browned.  Take care not to burn it or the oil will turn bitter.   Remove garlic from the oil and set aside.

Add basil and onion to the oil and cook, stirring, until translucent, about 5 min. 

Add cauliflower and stir well.  Add enough milk to cover ingredients and cover the pan.

Reduce heat and simmer, uncovered, until cauliflower is soft, 10 to 15 min.

Place cauliflower mix and garlic to a processor or blender.  Puree until smooth, adding water if necessary to achieve a creamy sauce.   Toss with hot pasta and additional fresh parsley and nuts if available.   Serve immediately.

If you are making the modified version, follow the instructions above, but toss in the pine nuts also when you are processing the mix.  

Gingerbread Man Cookies

I wanted to make some zombie gingerbread cookies that all of my friends could eat so thus these became gluten free and vegan.

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients:
2/3c teff flour
1/3 superfine brown rice flour
1 cup arrowroot starch
2 teaspoons ground ginger (use 1 teaspoon if you don't like a heavy ginger taste)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoons xanthan
1/2 cup dark, unsulfered molasses
1/4 cup confectioner's sugar
1/4 cup coconut oil
1 teaspoon vanilla extract
Extra rice flour for dusting when rolling and cutting out cookies
1 recipe for Royal Icing (recipe link below)


Preparation:
Preheat oven to 350 F degrees

Line 2 large baking sheets with parchment paper or lightly grease

1) Sift all dry ingredients together and set aside.
2) Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
3) Add molasses and vanilla and beat until combined.
4) Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
5) Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
6) Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
7) Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Royal Icing and Chocolate Buttercream Frosting.

Royal Icing Recipe
1 cup confectioners' sugar
2 teaspoons non-dairy milk substitute (like rice milk, or water)
1 tsp maple syrup
1 tsp agave syrup
1/4 teaspoon almond extract (or clear vanilla)

Directions:
1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk) until smooth.
2. Add syrups and almond extract until icing is smooth and glossy. If icing is too thick, add more syrup.
3. Cover icing with damp cloth when not using to prevent crusting.

Hummus Recipes

I love hummus and with the restrictions of my diet it is one of the pleasures that is easy for me.   Here are a few places where I have found amazing recipes for hummus:

Hummus - A fairly basic recipe.  I tried a couple of recipes and this is my fav so far.  I did make one change to the recipe.  I used 3 tbsp tahini instead of the 1 1/2.

Sweet Potato Hummus -  from My New Roots Blog ( I love the lemon zest in this!)


Lemon Ginger Hummus* - Same recipe as the basic hummus, but add zest of a lemon  and 1" piece of ginger grated.


Artichoke Hummus* - Same recipe as the basic hummus
 - add 1 can artichoke hearts (14-16oz) (drained and rinsed)
 - extra 1/2 tbsp tahini
 - extra 1 tbsp olive oil
 - reduce lemon juice to 2 tbsp


* I haven't tried these yet, but I am looking forward to it!

Caramel Dip

I love caramel, but since I  have been dairy free, it hasn't really been an option... until I discovered this post on "My New Roots Blog"!  I changed up her recipe a bit just because of some of my limitations and what I had in the kitchen, so please check out her post for the original recipe.


Ingredients
2 cups pitted medjool dates, soaked for at least 4 hours in water
1/4 cup nut butter (I used peanut butter, but I think it was too strong of a flavour, I think cashew, sesame, or sunflower butter would be good.)
4 tsp lemon juice
1/4 tsp sea salt
1/2 tsp vanilla powder
Soaking water as needed


Directions
1) Make sure you soaked your dates.
2) Drain dates, reserving the soak water. 
3) Add dates and all of the other ingredients except for soaking water into a food processor.   Blend on high until dates are smooth.  Add soaking water, 1 tbsp at a time until the desired consistency is reached.
4) Store in an airtight glass container in the fridge for up to a week.

Thai Noodles

I was craving Thai food, but sadly I can't have peppers and I am on a low sodium diet so I had to change up a recipe a bit. :)

Ingredients
6 oz bean thread noodles (sai fun)
4 tbsp olive oil
2 tbsp sesame oil
3/4 lb boneless chicken breast halves (skinless, finely chopped)
18 shrimp (uncooked large, peeled deveined coarsely chopped)
- I would only add the shrimp if you don't plan to reheat this at all. Otherwise add more chicken or some other meat.
15 garlic cloves (minced)
1/2 cup green onion (chopped)
1/2 cup fresh cilantro (chopped)
3 tbsp shallots (chopped)
3 tbsp fresh lime juice
2 tbsp vinegar
1/2 tbsp molasses
1/2 tbs soy sauce (low sodium)
1/2 tsp fish sauce
1/2 tsp tamarind paste
seasonings (cloves, mustard, cardamom, cinnamon, ginger)

Directions
1) Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
2) Heat 2 tbsp olive oil in a heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 2 tbsp olive oil, 2 tbsp sesame oil in the same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mix to bowl with chicken and shrimp; cool.
3)Mix vinegar, molasses, soy sauce, fish sauce, tamarind, and seasonings to create a sauce.
4)Add noodles, green onions, shallots, cilantro, lime juice and sauce to bowl. Toss to blend.

Tomato-free Chili

Yields: 16 servings

Ingredients:

meat mix
2 lbs extra lean ground meat (I used lamb and bison)
smoked bacon (I only used 3 slices thick sliced bacon)
1 finely grated zucchini

spices
2 tsp oregano
2 tsp ground white pepper
1 tsp cumin
1/2 tsp smoked black pepper
1/4 c fresh basil
1/2 tsp thyme
pinch of cinnamon and ginger

other ingredients
2 garlic cloves, minced
1 cup onion
1 cup chopped carrots (about 2 carrots)
1/2 cup dry red lentils, rinsed
1 cup water
2 cans 3 bean mix, drained and rinsed
1/2 tsp molasses
1/2 tsp maple syrup
1 package corn


Mix ground meat and zucchini in a large pot.
Cook on moderately low heat, stirring often to keep meat from cooking together.
Mix in spices.

Once meat looks cooked, mix in everything else until lentils and carrots seem tender. Be prepared to add more water to pan if there is a risk of burning.

Simmer with lid on for 5 minutes.

Keep on low till serving time.

Quinoa and Lentil Salad

A month or two ago I was in a little cafe and found a salad that I really enjoyed. I have tried to recreate that salad here.

Ingredients
1 cup cooked beluga lentils
1 cup cooked quinoa (whatever colour you prefer)
1/4 cup chopped green onion
1/4 cup cilantro
juice of 1 lime

In a bowl, combine all of the ingredients and mix well.

Baklava Nut Butter

This is a little more complicated than most nut butter, but still pretty simple. I have modified a recipe from Cuisine at Home. I am still not 100% satisfied, but it is pretty good!

Ingredients:
2/3 cup toasted slivered almonds (you can toast them in a dry pan)
1/3 cup roasted cashews (low sodium)
1/3 cup pistachios (low sodium)
1/4 cup honey
1/4 cup (combination of rose water, water, a splash of lemon)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom

Directions:
Pulse in a food processor, 20-30 pulses. Store in an airtight container in the fridge.

Restricting My Diet *sigh*

So since last May I have been restricted more on my diet. I am now Gluten Free, Dairy free and I am avoiding nightshades, these include tomatoes, potatoes, eggplant, peppers, etc. I am also trying to restrict my intake of sugar and salt. Some of the recipes I just posted are not exactly light on the sugar, but it is the holidays so I will just give most of these to my friends and family. :) I will be trying to update my blog with some of the yummy recipes I have discovered since going on my latest diet.

Vegan Gluten-Free Carrot Macaroons

(nomeatathlete.com)

Yields 42 cookies

Ingredients:
1 cup (packed) grated raw carrots (1-2 medium sized carrots)
1/4 cup water (I used rooibos tea)
1/2 cup oil (I used 1/4 c almond oil, 1/4 c coconut oil)
2 cups unsweetened organic coconut flakes
3/4 cup sweet rice flour
1/4 tsp salt
1 tsp alcohol-free vanilla extract
2 tbs agave nectar
chocolate chips, melted (optional)


Instructions:
Preheat the over to 350 degrees.

Mix all the ingredients together except for the chocolate in a large bowl.

Line cookie sheet with parchment paper. Wash hands and roll the mixture into balls, slightly smaller than golf balls.

Place balls on pan 2 inches apart and bake for 30 minutes. Use a spatula to remove the macaroons from the pan.

If desired, drizzle melted chocolate over the macaroons with a fork.

Warm Sticky Figgy Pudding

Yields 24 cupcake size portions

Ingredients:
1 cup chopped dried pitted dates
1 cup chopped died figs
1 cup water
1 cup brandy
1 tsp baking soda
7 tbsp butter substitute (5 tbsp earth balance 2 tbsp coconut oil)
1 cup sugar
2 tbsp ground chia seeds, 6 tbsp water mix and let sit for 5-10 min
2 1/2 cups gluten free flour
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp cocoa powder
1 cup chocolate chips


Instructions:
Preheat the oven to 350 degrees F.

Add the dates, dried figs water and brandy to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, spices, cocoa the pureed date mixture and the chocolate chips.

Put the mixture into a muffin pan, filling halfway to 3/4 full. Put in the oven and bake for 20 to 25 minutes.

Remove the pan from the oven and let stand for 10 minutes. May be served in the paper/foil or unmolded onto a small serving plate.

If you want to create a hard sauce for it:
With paring knife cut a cross in the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream. Serve warm.

Egyptian Red Lentil Soup

(One Big Table)

Yields 6 to 8 servings

Ingredients:
2 tbs plus 1 tsp olive oil
1 large onion, finely chopped
7 c vegetable broth (low sodium)
1 3/4 c red lentils
1 tsp cumin seeds
1/2 tsp ground turmeric
1/3 c chopped fresh cilantro
3 tbs fresh lemon juice
salt & freshly ground black pepper
2 tbs extra virgin olive oil

Instructions:
In dutch oven heat 2 tbs olive oil over medium heat. Add onion and cook about 4 min, until soft. Stir in broth and lentils, bring to a simmer and cook about 30 minutes, until the lentils dissolve, adding more broth as needed.

In another small skillet, heat the remaining 1 tsp olive oil over med heat. Add the cumin seed and turmeric and cook about 1 min, until aromatic.

Before serving, stir in spices, cilantro, and lemon juice into the soup. Season with pepper and salt to taste. Ladle into bowls, drizzle with extra virgin olive oil.

Almond Meal Pancakes

Yields 6 four inch pancakes

Ingredients:
1 c almond flour/meal
2 eggs (I sometimes replace 1 egg with enough egg whites to replace an entire egg)
1/4 c water (sparkling if you have)
1/4 tsp salt (I use pink salt)
1 tbs sweetener (I usually use agave, honey or maple syrup)
1/2 tsp vanilla

Instructions:
Mix ingredients and cook as you would other pancakes. Pancakes won't bubble on top the same as other pancakes. Flip when bottom is brown.

Peruvian Quinoa Stew

(From Moosewood Restaurant Cooks at Home)

Yields: 4 servings

Ingredients
1/2 c quinoa
1 c water
2 c chopped onions
2 garlic cloves, minced
2 tbs vegetable oil
1 celery stalk, chopped
1 carrot, sliced/chopped
1 bell pepper, chopped
1 c cubed zucchini
2 c undrained chopped fresh tomatoes
1 c vegetable stock or chicken stock
2 tsp ground cumin
1/2 tsp chili powder
1 tsp ground coriander
1 tsp dried oregano
pinch of cayenne
salt to taste
chopped fresh cilantro

Rince the quinoa well. Place it in a pot with the water and cook, covered, on med-low heat for about 15 min, until soft. Set aside.

While the quinoa cooks, in a covered soup pot saute the onions and garlic in the oil for about 5 min on med heat. Add the celery and carrots, and continue to cook for 5 min, stirring often. Add the bell pepper, zucchini, tomatoes, and stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. top with cilantro, if you wish. Serve immediately.

Black Bean Brownies

This is a very simple recipe. I added the cinnamon, vanilla, and coffee to this recipe on my own. This is a good basic recipe that you can play with to make yummy brownies. Some ideas for other variations would be adding fresh mint and maybe some mint extract instead of the flavourings I added. You could also try adding dried ginger or fresh ginger and then some dried fruit instead of the nuts. Have fun!

Ingredients:
1 box brownie mix (I use gluten free)
1 15 ounce can black beans (low sodium)
1 tbsp cinnamon
1 tbsp Vanilla
1 tbsp instant coffee
1/4 cup chopped walnuts (optional)

Directions:
Pour the black beans into a strainer, and rinse them well. Put the beans back in the can and add enough water to cover beans. Put the beans into a food processor and make a black bean puree (they will turn a grayish, brown color and you should only be able to see flecks of the beans). Add plain brownie box mix to black bean puree and stir until combined and smooth. Add your nuts now if desired, or sprinkle them on top before cooking. Pour into lightly oiled 8 X 8 baking pan. Bake brownies according to package directions. I find I usually need to add a bit more cooking time. Just cook them until you can insert a toothpick or knife into the center of the brownies and it comes out clean.

Super Moist Meat Loaf

Yields 6 servings. (I would say there are actually about 12-18 servings, this makes a really large log.)

Ingredients:
3 Tbs Olive Oil
1 1/2 c finely chopped onions
1 c chicken stock (low fat, low sodium)
1 c scottish oats
1 lb ground lamb (lean)
1/2 lb ground beef (lean)
1 tsp chopped garlic
1 tsp dried thyme
1 tsp dried rosemary
2 tsp freshly ground pepper
1/4 tsp garam masala
pinch of cayenne
salt to taste
1 egg
(Other spices you might use if you want to mix it up a bit. nutmeg, parsley, dill, mace)

Directions:
Preheat oven to 350 degrees F.

Heat oil in a skillet over medium heat. Add onions and saute for 2 minutes or until softened. Set aside to cool.

Combine stock and oatmeal and set aside to allow oatmeal to absorb some of the liquid.

Combine ground meat, cooked onions, garlic, thyme, rosemary, pepper, and cayenne. Season well with salt. Add oatmeal mixture and egg and mix gently until it comes together. Fry a little piece to taste for seasoning and adjust if necessary.

Place mixture on an oiled baking sheet and use your hands to shape it into a fat sausage-shaped mound, about 2 inches tall and 4 1/2 inches across. Baste with whiskey sauce before baking and then every 10 or so minutes if you want to use it. Bake for 45 minutes or until the meatloaf registers 155 degrees F (juices should run clear). Turn on the broiler and broil for 2 minutes or until slightly browned.

Whiskey Sauce (optional)
Ingredients:
1 clove garlic minced
1 1/2 parts Balsamic vinegar
1 part whiskey
1 tbsp brown sugar
1/2 tbsp minced rosemary
1 tbsp freshly ground pepper

Directions:
Mix everything together.

Update on me!

So I thought I would give another update, my doctors are happy with where I am at now with my cholesterol etc, however in the process of all of this, one of my doctors has told me to stop eating wheat, cut down on carbs and eat more protien. : / This has made eating healthy a bit more difficult, but I am up for the challenge! I have been finding some really tasty ways to stay on my diet and still have great tasting food.

Apple Puffed Oven Pancake
(From Diabetic Living)

Yields: 6 servings (1 pancake wedge, 1/4 cup apples)
Ingredients
1 tbs Butter
3/4 cup refrigerated or frozen egg product, thawed (You could also use 3 eggs, but I used egg product)
1/2 cup all-purpose flour
1/2 cup fat-free milk
1/4 tsp apple pie spice (I used 1/8 cinnamon, 1/8 nutmeg, 1/16 cloves, 1/16 ginger, 1/16 cardamom)
1/8 tsp salt
-----------------------
Nonstick cooking spray
2 medium apples, cored and thinly sliced (I only used on apple, but it depends on how much you want)
2 tbs packed brown sugar (I used regular sugar and it worked fine, recipe said you could use a sugar substitute)
2 tsp water

Directions:
Preheat oven to 400 degrees F. Place butter in a 10-inch ovenproof skillet (cast iron works well) with flared sides. Place skillet in oven for 3-5 minutes or until butter melts. meanwhile, for batter: In a medium bowl, whisk together eggs, flour, milk, apple pie spice, and salt until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20-25 minutes or until puffed and well browned.

Meanwhile lightly coat an unheated medium saucepan with nonstick cooking spary. Preheat over medium heat. Add apple slices, brown sugar, and the water. Cook for 4-6 minutes or until apples are golden brown and tender. Stirring occasionally.

Cut pancake into wedges and top with apple slices. Dust with powdered sugar.

I found this recipe and thought that it works well for someone that is also trying to watch what they eat for cholesterol reasons. This turned out really tasty, the best puffed recipe I have found yet, and fairly healthy to boot! The ingredients that makes this good for the heart are: apples, cinnamon.