Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Monday, May 6, 2013

Muy Bueno Mexican - Guest Recipe



Cinco de Mayo is always an excuse to get together with friends and have a few margs on the patio. I was fortunate enough this year to get to imbibe and indulge in mouthwatering Mexican fare without having to lift a finger in the kitchen.
I was invited to a Cinco party with promises of breakfast enchiladas, Huevos Rancheros, homemade guacamole, and of course appropriate Mexican libations. You had me at enchiladas dears.

I will be honest, I have never been a huge Huevos Rancheros fan and never order it at a restaurant. I am not quite sure why this is because I adore all the ingredients. Maybe Mexican in the morning just isn’t my cup of tea. However, my taste buds were tempted yesterday and I couldn’t seem to resist trying them for lunch. I am happy to report that I am officially a fan, at least of my friend Scott’s creation. It was too scrumptious not to share, and I will most certainly be making these in my kitchen soon. Below is his shared recipe. I tried to grasp how he made it as an onlooker so hopefully it's easy enough to follow. First time to have a guest recipe that I haven't made myself, and you can look forward to more soon!

Scott’s Huevos Rancheros
A little trick was revealed about this eggy delights: Fry the corn tortillas in a little bacon grease as well as your over easy eggs. We are Midwesterners… no judging.

Ingredients
  • 1-2 corn tortillas
  • 2 eggs
  • Fiesta blend cheese
  • 1/3 cup Black beans
  • Salsa of your choice
  • ½ of a green onion, chopped
  • 1/3 of a jalapeno, minced
  • 1/3 clove garlic, minced
  • 1/3 of a lime
  • 1/8 of a diced bell pepper
  • Salt & Pepper
  • Cilantro
  • Tabasco to taste
  • Guacamole
  • Fresh Lime
  • Pinch of Cajun seasoning
  • Pinch of onion powder
  • Sour cream (optional)

Directions

First lightly fry your corn tortillas in bacon grease. Set on a plate and gather the rest of your ingredients for assembly.

I like my eggs over easy, but feel free to scramble or make them sunny side up! Cook both eggs in the bacon grease with a little salt and pepper. Place on top of the tortillas. Now it's time for the sprinkling all your goodies! Start with the cheese so it melts over the eggs then add your black beans and all the other accompaniments on top.

Add a sprig of cilantro on top for presentation and enjoy!
Gracias Scott for sharing your recipe!

Wednesday, April 24, 2013

Muffin Top

Moving puts quite the stress on a cook, especially one that blogs. Attempting to find new lighting spots, ideal backgrounds, and well in my case… your cooking supplies that are naturally shuffled and shoved ungracefully into your new pantry. And dears, I had a detrimental casualty become known to me last night...

The winds grew cold and misted our once beautiful dreams of consistent spring weather away for the day and I was in desperate need of comfort. Which you know darling readers very well  by now that leads to baking. I wanted something hearty but soft. Morsels that melt in your mouth, texture that tingles the taste buds. Which naturally led me to oatmeal chocolate chip cookies.

Excitedly I grabbed the ingredients, desperately dripped the last of my vanilla stash in the batter and bounded for my cookie sheet to plop the dough and pop in the oven. However, somehow the little sheet grew legs and decided to move to another apartment. Potentially out of neglect. I guess I cannot blame him, I have been a horrible companion over the last couple weeks while moving. RIP loving sheet, I wish you the best in your new home.

This did not deter me though, no worries friends. C’mon, you should know by now I am bit more stubborn than that. The wheels turned and turned, and turned into a brilliant bonbon of an idea. Muffin tin. Cookie batter. Thick, gooey, muffin/cookie concoction. A cooking tool that would essentially keep them intact while they cool too. See past lava like bake messes.

Mini “Muffin” Oatmeal Chocolate Chip Cookies
I don’t know why I haven’t thought to bake cookies in trial in my muffin tin before. I probably could have avoided a lot of oven rack clean up and tears. These little perfections won’t fall apart while dunking in your ice cold glass of almond milk and cooked evenly. I see future chocolate chip “bowls” for ice cream… enjoy.

Ingredients
• 2 cups gluten free flour mix
• 1 tsp baking soda
• 1 ¼ cups organic brown sugar
• Pinch of salt
• 1 ½ sticks butter, melted
• ½ cup organic sugar
• 2 large eggs + 1 yolk
• 2 tbs almond milk
• 2 tsp vanilla extract
• 2 ½ cups old fashioned oats
• 1 ½ cups chocolate chips

Directions
Preheat your oven to 350 F.

In a bowl combine flour, baking soda and salt. Beat your brown sugar, butter, and white sugar in a mixing bowl until creamy. Add in eggs, milk and vanilla extract and beat well. Slowly add in your flour mix, carefully not spilling. If you add all at once you WILL decorate your kitchen.

Remove from the mixer and stir in your oats and chocolate chips.

Form golf size balls and place in greased muffin tin, gently patting down the top.

Bake for about 10 minutes, watching carefully for browning. When tops are lightly golden brown, remove and let cool for 5 minutes.

Pop out with a fork gently and serve with a cool glass of milk. Dunk without abandon.

I may not be sad next icky storm that comes through T-town…you know where I will be.

Sunday, February 17, 2013

Eggcelent Avocado



I am a pinterest addict. I wish I could jump in and live in my boards. I pin projects, crafts, and food all in hopes to actually make and cook them one day. And I finally did. 

I adore breakfast food. I could eat it any time of the day. I am always down for an over easy egg and some toast. I decided that my love affair would push me to make a recipe from pinterest. I would at last cross the line from a pinner to a doer! As I opened my foodie board one picture popped out... a perfectly ripe avocado cupping a baked egg. And I had both on hand. 

I couldn’t believe I had never thought to do this before. It was so simple, so delicious, and super healthy! As an avocado junkie I know this will be repeated for breakfast, lunch, and dinner meals for me. 

Baked Avocado Eggs
This recipe is super filling, easy, and quick. The meaty avocado melts into a creamy delight and the eggs texture couples with it perfectly. Be careful to let the egg overflow out of the dug out spot as it will burn in the pan. Recipe serves one to two people. I took it down solo.

Ingredients
  • 1 avocado, halved and pitted
  • 2 medium organic eggs
  • salt and pepper

Directions
Preheat your oven to 425 degrees F.

Scoop out a small space in the middle of the avocado large enough to fit the egg. Place avocado halves in a shallow baking dish. Break an egg into the scopped out area in both halves. Sprinkle with salt and pepper. 

Bake for 15-20 minutes, depending on how you like your eggs. I like mine runnier so I backed for 15 minutes. Remove and enjoy! I made them again today and enjoyed them topped with fresh salsa. Addicted. 

Tuesday, January 1, 2013

Simple Chick


After gorging on gingerbread and all the other gluttonous holiday fare, I am ready to embrace my new year’s resolution. I pondered more than usual this time. Last year it was to sweat every day and I enjoyed all the little aspects it brought to my life. I wanted to make sure that this year’s was up to par, and I believe I chose wisely.

Live Simply.
The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life's plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life. 
~Robert Louis Stevenson
 
I often get bogged down by daily duties and responsibilities and forget to step back and appreciate that life CAN be simple. Even with all the many expectations and roles we play. I plan to enter each day with this mindset and apply in every area possible. Eating simply, thinking simply, you get the idea.
 


That said here is a simple and healthy recipe to start your new year off right. I saw this on pinterest and have been dying to try it. You can make one serving or fill your whole muffin tin! I like to make ahead meals so the recipe below fills the whole kit and caboodle. Enjoy!

Chick in a Cup
I can’t tell you how simple and delicious this recipe is to make. It seems silly to post something so easy but it was too delightful not to share. The egg was fluffy and poached perfectly in the turkey cup. Two filled me up after a strenous work out, and one made a great afternoon snack! The following makes 9 servings.

Ingredients
·         9 organic free range eggs
·         9 slices organic deli turkey
·         PAM organic olive oil spray
·         Salt and pepper to taste

Directions
Preheat your oven to 375 degrees F.

Lightly spray a muffin tin with olive oil. Line the cups with one slice of deli meat. Crack one egg carefully into the turkey cup, and dust with salt and pepper. I sprinkled a little Cajun seasoning on mine because I enjoy a little kick in the morning!

Bake for 20 minutes, remove, and let cool for about 5 minutes.

Pop out and enjoy! Happy New Year!

Friday, August 17, 2012

Eureka!

I get overexcited over pretty simple things, maybe to the point of embarrassment to those around me. I often catch myself overly panting and awkwardly commenting to myself when these periods of overwhelming elation happen. Case in point, the blueberry sale at whole foods yesterday. It was a “EUREKA” highlight and apparently my subconscious decided she had to celebrate publicly.


Let me paint a picture for you. I had been aimlessly wandering around the store prior to the eureka occurrence, pondering what kind of birthday cake I was going to make for my neighbor, and dear friend. It had to be quick. It had to be delicious. And, it had to be gluten free. Does anybody else feel the desperation that manifested itself while I mulled over these monstrous demands?

Ok, maybe not monstrous, but last second miracles rarely turn out as well as this did. I fist pumped the gluten free gods after this one.

I digress. After grabbing Pamela’s gluten free cake mix (yes I had to cheat friends, don’t judge), I found myself trying to find solace in the produce section. And there they were. Carton after carton stacked delicately upon wooden crates and screaming, “Here I am! Use ME in you cake and all your troubles will melt away.” I may have hit the point of frantic delirious cook at this point. Blueberries. Bright, juicy, unbelievable plump blueberries. The saliva pooled in my anxious dry mouth, and I began to tremble with excitement. Lemon zest, blueberries, whipped vanilla icing… perfection. And to pack in a real punch, and feed the crowd, I decided it had to be two layers. Yes, I embraced insanity and it never tasted so good.

Lemon Blueberry Gluten Free Cake
I have always liked how moist Pamela’s gluten free cake mix turns out for me. I am excited to try this recipe subbing my own almond flour mix next time, but trust me don’t overlook this recipe. The cakes stacked with fluffy delight on top of one another and burst with sweet blueberry and fresh lemony flavor.

Ingredients
• 1 bag Pamela’s gluten free vanilla cake mix
• 1 pint blueberries
• Zest of one large lemon
• ½ large lemon, squeezed
• 4 eggs
• 1/3 cup vegetable oil
• ¼ cup water

Directions
Preheat your oven to 350F. Grease two round cake pans.

In a large mixing bowl combine all ingredients except blueberries and mix well. Do not over mix. Gently fold in your blueberries. Pour evenly into the 2 pans.

Bake for 20-23 minutes. Cool for 10 minutes at least before transferring to stack. I made the cakes at lunch and let them settle and cool in the pans for a couple hours.

To assemble, tip first cake onto serving dish. Gently pat a thin layer of vanilla, whipped with a little lemon zest, icing over the top. Place second cake on top, and gently press down to help it stick. Lightly cover the top of the cake with another layer of icing. Add blueberries for decoration if you wish.

I let mine sit in the fridge until it was time to serve which helped it not crumble, and keep moist.

Tuesday, May 1, 2012

100th Post Toast!

GF INDIE has reached 100 posts. WHEW! We made it!
I believe that with any landmark in one’s life comes an appropriate celebration. We could drink oodles of champagne or yell from the top of the mountain but…that one glass of champagne simply won’t cut it and unfortunately the only thing close to a mountain around Tulsa is “Turkey Mountain” which my friends is sadly a tall hill. However when someone asked me what I did over the weekend I CAN legitimately say I climbed/hiked/trail ran a mountain right? I trust you will keep my secret.


I have a better celebratory contender that beats the bubbles and the belt out though. Sprinkles! Oh yes, those colorful little slits of sugar that sit atop sundaes. But these won’t be adorning cupcakes or creamed desserts my friends. Oh no, that wouldn’t be enough for this Indie.

Enter, cake batter cookies. Moist, addicting, ooey gooey celebratory sprinkle bliss. Spread all over pinterest I knew this would be the perfect recipe for disaster on my diet celebrating 100 posts. A small fix here and there to the ingredient list to make it gluten free and these cookies were close to holy grail standard. I added an egg for binding, and upped the oil just a tad to keep them moist.

Ill keep the cork on the champagne, skip the hike, and instead toast you from the kitchen in a cake batter cookie salute.

Thank you all who have put up with me for 100 posts. Maybe I will sneak one more cookie to cheers to the next 100…

Gluten Free Cake Batter Cookies
I don’t know what else you could possibly ask for in a cookie. They are packed with fun sprinkles, easy and quick to make, require few ingredients, and even come out splendid with store bought gluten free cake mix! But I had you at sprinkles right? I made 2 batches of 12…some of the cookie dough may have not made it to the cookie sheet though!

Ingredients
• 1 package gluten free cake mix, I used Pamela’s Yellow Cake Mix
• 1 tsp baking powder
• 3 eggs
• ½-3/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup sprinkles!

Directions
Preheat your oven to 350F.
Combine dry ingredients in a large mixing bowl. Add the rest of the ingredients and stir to combine. Try not to eat too much of the dough.

The batter will be sticky so I suggest to light wet your hands for the next part.
Roll into small almost golf size balls, and lightly pat down onto a cookie sheet. Bake for 10 minutes. Remove from the oven and cool for 5 minutes before transferring to a cooling rack.

ENJOY!


Monday, April 9, 2012

Spring Cleaning...for the Body!

Have you started your spring cleaning? I take extreme precautions on when to start mine these days and know not to touch my fleece and feather trimmed dresses until at least the middle of April. In the past years when I have finally moved all my winter weather wear into storage the weather has inevitably turned icy, mocking my attempt to jump start on organizing. I refuse to be fooled by the Oklahoma weather this year my friends and will keep super superstitious.


While pondering my start date I got to thinking about spring cleaning and the extreme gratification I feel after, and decided that I can apply it to other parts of my life. Enter the GM CLEANSE DIET. My husband wanted to “jump start” his diet regime and decided this was just the ticket. Passed down from his boss who had great success, the diet’s outline landed in my mitten free hands on Friday. Still not touching those clothes my dears. It intrigued me although I am both a skeptic and cynic with “cure all diets”. Nevertheless, I will give you one guess on who his fellow cheerleader/motivator is…

Me. Anti-fan of fad diets Me. Nevertheless, he needs a partner in crime and well you all know by now that I am always a willing guinea pig. Best part? The diet is gluten free so I didn’t have to do any leg work there. Worst part? I am starving right now. My Inspiration? Curiosity and a white bathing suit I will be slipping into in 2 weeks. Scottsdale here I come!

delicious local strawberries for inspiration today
We started the diet today and I am keeping my fingers, toes, and bikini strings crossed that it is a success. I will let you know how it goes friends! To join me on my journey see the detailed instructions below. I have included the vegetarian version at the bottom, which I will be following since I personally feel better with a plant based focus diet.

I have the special soup in the pot as we speak and will report back with photos and feelings in the next couple days. Hopefully with a little less of pooch ;) I will also let you know any alterations I make for better/worse.
PS- winter clothing still snug as a bug and holding up permanent residence in my downstairs closet for one more week. I advise you to follow my lead fellow Oklahomans.

GM DIET
This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.

During the first seven days you must abstain from all alcohol
You must drink 10 glasses of water each day

Day One All fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.

Day Two All vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.

Day Three A mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.

Day Four Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities.

Day Five Today is feast day. You will eat beef and tomatoes. Eat two 10 oz. portions of lean beef. Hamburger is OK. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.

Day Six Beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.

Day Seven Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.

Tomorrow morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like, however, it is suggested that you are allowed two glasses of white wine in addition to the instructions on the program. You may substitute champagne for white wine. Under no circumstances are you to drink any other alcoholic beverages with the exception of beer which is allowed. Any liquor (bourbon, vodka, rum) is forbidden. Cream drinks are especially forbidden. You may have an occasional cordial such as crème de menthe or schnapps, but you must always limit yourself to two drinks. If you wine, drink only wine that day. If you have beer, drink only beer that day, etc. Alcohol adds empty calories to your diet. However, after the first week it will help your digestion and settle your stomach.

G.M.’S Wonder Soup

The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.
28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, 4 Envelopes Lipton Onion Soup Mix, Herbs and Flavoring as desired.

Additional Comments

Vegetables as may be taken in the form of a salad if desired. No dressing except malt, white or wine vinegar, squeezed lemon, garlic, herbs. No more than one tea spoon of oil.

You have been given a recipe for the WONDER SOUP which can be eaten in unlimited quantities. This soup is a supplement while you are on the program and it should be a pleasure to eat. Not everyone likes cabbage, green peppers, calory etc. This recipe is not inflexible. You may substitute vegetables according to your taste. You may add any vegetables you like: asparagus, peas, corn, turnips, green beans, cauliflower, etc. Try to stay away from beans (lima, pinto, kidney, etc.), however, because they tend to be high in calories even though they are very good for you.

Beverages you may consume while on the program :

1. Water (flavoured with lemon/lime if desired).
2. Club Soda is OK.
3. Black Coffee. No cream or cream substitute. No sugar or sweetness.
4. Black Tea = Herb or Leaf.
5. Absolutely nothing else except the fruit juices which are part of day seven. No fruit juices before day seven.

How and Why It Works

Day One you are preparing your system for the upcoming program. Your only source of nutrition is fresh or canned fruits. Fruits are nature’s perfect food. They provide everything you could possibly want to sustain life except total balance and variety.

Day Two starts with a fix of complex carbohydrates coupled with an oil dose. This is taken in the morning for energy and balance. The rest of day two consists of vegetables which are virtually calorie free and provide essential nutrients and fiber.

Day Three eliminates the potato because you get your carbohydrates from the fruits. You system is now prepared to start burning excess pounds. You will still have cravings which should start to diminish by day four.

Day Four, bananas, milk and soup sound the strangest and least desirable. You’re in for a surprise. You probably will not eat all the bananas allowed. But they are there for the potassium you have lost and the sodium you may have missed the past three days. You will notice a definite loss of desire for sweets. You will be surprised how easy this day will go.

Day Five, Beef and tomatoes. The beef is for iron and proteins, the tomatoes are for digestion and fiber. Lots and lots of water purifies your system. You should notice colorless urine today. Your allowance calls for the equivalent of five “quarter ponders”. Do not feel you have to eat all this beef. You must eat the six tomatoes.

Day Six is similar to day five, Iron and proteins from beef, Vitamins and fiber from vegetables. By now your system is in a total weight loss inclination. There should be a noticeable difference in the way you look today, compared to day one.

Day Seven finished off the program like a good cigar used to finish off Victorian meals, except much healthier. You have your system under control and it should thank you for the flushing and cleaning you just gave it.

Schedule for GM Diet Vegetarian


Similar to the typical GM Diet, the vegetarian version of GM diet also requires you to follow a seven-day schedule.

Day 1 Only fruits. Just like in the regular GM diet, only fruits are allowed to be consumed on the first day. All fruits can be consumed in generous quantities except for bananas, as they are high in carbohydrates and potassium. Water intake should also be observed at 10-12 glasses during the whole day.

Day 2 The second day involves potato and vegetables. A cup of baked potato would serve as the body’s main energy source for the day, and then it can be followed up with vegetable dishes during lunch and dinner. Vegetable soup is highly powerful during this day, as it provides all the energy the body would need.

Day 3 Fruit and vegetables. Fruits and vegetables may be served the whole day, from breakfast to dinner, including midday snacks. Fruit juice can also be taken aside from water, although no bananas or potatoes are allowed.

Day 4 Bananas and milk. Banana and milk combos may be consumed all day, with vegetable soup servings during lunch and dinner. Banana and milk may be taken in the form of shakes, during breakfast and midday snacks.

Day 5 Brown rice and tomatoes. Instead of beef, brown rice is used on Day 5. One cup of rice is good to last for the day together with tomatoes in order to induce cleansing.

Day 6 Brown rice and vegetables. On this day mixed vegetables may be consumed all day, together with one cup of rice.

Day 7 Up to two cups of brown rice may be consumed, together with fruit and vegetable servings.





Tuesday, November 22, 2011

Gobbling Gluten Free

Gobble Gobble!


Can you believe that Thanksgiving is just a couple days away? It is even more shocking to me since my husband and I will be hosting for the first time this year. What would possess me to take on the challenge of my large and everyone-in-charge holiday extravaganza? Well, currently it looks as though we decided to put in a dance floor in our new house since our dining room and living room furniture have not yet arrived. In other words, we have a boat load of space to entertain! I will be busting out the collapsible tables, autumn linens and stuffed turkey décor and boasting a mish mashed spread of Greek/American cuisine.

That said, you may wonder what on earth does one eat gluten free on holidays. Last year I posted some tips and reminders here: I'm Not Going Cold Turkey

For those of you recently joining the g-free club, don’t fret about these upcoming soirees. My best advice is to be prepared. Call your host and see what the menu will consist of and make a list of things that you know you can glutinously consume sans gluten. Turkey no stuffing. Pile on that cranberry sauce but check into the gravy before pouring because flour may have been used to thicken. When in doubt, cart along your own gravy or sides! No shame in wanting delicious sauce over your gobbler just like the others. Hey, I carry my own soy sauce in my purse to Asian restaurants with no shame! And what better reason to offer to bring something?

I myself have decided to tackle a gluten free pie this Thursday. After much thought, I decided to try out a ready made gluten free pie crust since I will be prepping both tables and other dishes this year. I found one at whole foods that looked delicious, and with a little homemade love in the center I think we could have an easy recipe headed your way! I will keep you posted on the turn out.

In the meantime, Rudi's sent me a delicious Hazelnut Sage Stuffing recipe to share!

Hazelnut Sage Stuffing

Rudi’s Gluten-free stuffing by Chef Dan of Renegade Kitchen!

Ingredients:

• 1 loaf Rudi’s Gluten-Free Multigrain Bread
• ¼ cup olive oil
• 1 whole yellow onion, chopped
• 1 bulb fennel, chopped
• 2 garlic cloves, minced
• 4 tablespoons sage, minced
• 1 pound Cremini mushrooms, chopped
• salt and pepper
• 1 ½ cup veggie stock
• 2 eggs
• ½ cup chopped hazelnuts

Directions:

1. Preheat your oven to 250 degrees.

2. Cut the loaf of bread into rough cubes, anywhere from 1/2 inch to 3/4¾inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

3. Set the bread aside and turn the oven temperature up to 350 degrees.

4. Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

5. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are 50% of their original volume. Season everything with salt and pepper as you go.

Makes one 9 x 13 dish.
Prep Time: 40-50 minutes
Baking Time: 15-20 minutes

Happy Thanksgiving dear readers!! I am so thankful for YOU!!

Wednesday, September 14, 2011

Comfort through the Yo-yo's

Yo-yoing weather, early morning work-outs, and an upcoming move into our new house has left me with pretty pooped! When I am constantly whiplashed from one thing to the next, I turn to comfort in the kitchen and sink into the calming coma of fresh herbs, rich olive oil, and garlic.


I love coming home from a long day at work and cooking meals with my husband. Even if by cooking I mean sitting with a glass of red wine and a smile while my husband helps by prep. Team work right?

This pasta cozies up to the fresh vegetables perfectly to your tummy on a brisk fall evening. My son had two helpings and was begging for more of the mushrooms. He said they tasted like the “fire place mushrooms” (his favorite hibachi grill restaurant). Food that warms my soul and a child's words that warm my heart.

Perfectly Simple Pasta

Ingredients

• 3 cups Brown Rice Pasta (I used Tinkanyada)
• 2 cups spinach
• 1.5 cups crimini mushrooms
• Extra Virgin Olive Oil
• Vegetable Broth (I used Pacific Low Sodium)
• 1 cup cherry tomatoes
• ¼ cup pasta sauce
• Italian seasoning
• ¼ cup basil leaves
• 1 clove garlic, minced

Directions

Prepare your pasta according to the package and set aside. I cooked mine in vegetable broth for extra flavor.

Heat the olive oil in a medium sauce pan and add garlic. When you begin to smell the garlic aroma add your mushrooms and stir to coat. The mushrooms should soften after about 7 minutes. Add a heavy amount of Italian seasoning and stir. Turn your heat down to low and add cherry tomatoes, basil, sauce and spinach. Toss to combine and let warm for a couple minutes.

Remove from the heat and add to your pasta. Toss and Serve!

Wednesday, September 7, 2011

Leon's on the Restless Ribbon

There are many different kinds of sports bars. Some are constantly crowded within a shoebox of a space, with the regulars slugging dollar drafts at 10:00 in the morning on a Tuesday. Some are large and spread out with so much to explore you cannot focus on the game. And then there are those few that you frequent because they are exactly the medium you want in a sports bar and restaurant. The place where you walk in and get goose bumps from the sounds of football whistles and the savory smells of homemade pizzas and wings. The place where you are likely to run into fellow football worshippers that will join you for a cold, local brew or two. The place that although raves restlessness in it’s name, is comforting and makes you feel as at home as you would be in your living room with friends over …without the clean up.


Leon’s on the Restless Ribbon.

I have been going to Leon’s since they opened their doors and have enjoyed everything from their lunch and dinner to their vast bloody mary bar (game day recovery right?). A first partaker of their pizza, I have since chosen many gluten free options and have determined all to be a great gluten free meal game plans.

 There is a weekend item that I do crave quite often that I feel would be the perfect option to boast about today. Leon’s Egg White Tacos (7.95): two white corn tortillas filled with a fluffy egg whites, peppers and onion scramble, pico de gallo, freshly sliced avocado and a choice of side. I never pass up the breakfast potatoes. Simple, yet bordering on rich, these tacos combine breakfast flavors with Mexican flair. Excuse me while I wipe the drool from my keyboard…

Leons is great for lunch, happy hour on the patio, dinner, or to mosey into on a lazy Sunday for an NFL game.

Not feeling gluten free breakfast food? Check out these other gluten free menu options I have tried in the past:

• Jerry’s Jalapeno’s
• Hummus with Vegetables only on the side
• Field of Dreams Salad
• Mediterranean Salad with no pita
• Build Your Own Omelet (no toast) potatoes on side
• Buffalo Fries with Ranch


Leons
http://www.eatatleons.com/

3301 S Peoria (Brookside) Tulsa, OK 74105
3301 W Kenosha (Broken Arrow)Tulsa, OK 74012

Mon-Thurs: 11:00am -11:00pm
Fri- Sat: 11:00am – 1:00am
Sun: 11:00am – 11:00pm

Tuesday, June 21, 2011

Something FISHY is going on here...

Something a little bit fishy happened yesterday. Fishy as in shrimp that is. Shrimp and Noodle Soup… Asian style. For the life of me I cannot figure out why this idea popped into my head but it just seemed right to make for dinner. Sometimes I like to look at other’s recipes and add/subtract this and that. Other times, like last night, I decided to create a meal from the scratch of my own thoughts. Fresh, simple, comforting, and a hint of unexpected heat. The more I thought about what I would put into the soup the more excited I got because I knew I had a lot of those items at home. I just needed to grab a couple specialty items from the ethnic section. Foreign. International. Whatever you want to call it, I would be grabbing whatever I thought would fit into my foreign soup from the shelves.

I headed to produce and grabbed a red bell pepper and organic shitake mushrooms (hooray on sale!). Some cooked shrimp, spicy sauce addition, and Asian veggies and I was set! I was really excited to see how this would all turn out.


My diet has been vegan/vegetarian for a while now, but with the exception of fish. We eat fish every once in a while because well frankly we still want it! The oils are good for my husband’s joints and like I said, our lifestyle is not about deprivation. We want to be healthy and happy. So the fishies are here to stay. However, feel free to omit the shrimp and you will have a lovely Asian vegan noodle soup!


My-Yum Shrimp & Noodle Soup

Ingredients
• 1 container vegetable broth (I used Pacific)
• ½ package gluten free Thai style noodles (I used Tinkanyada)
• 3 tbs Thai chili sauce
• 2-3 tbs gluten free soy sauce, low sodium
• Red pepper flakes to taste
• 1 can water chestnuts
• 1 can chopped baby corn
• 8-10 shitake mushrooms
• Canola oil
• 1 medium red bell pepper, chopped
• Pinch kosher salt

Directions
Bring vegetable broth to a boil in a large soup pot. Add in your noodles and cook for about 12-15 minutes. Reduce heat to low.

While your noodles nestle snugly in your pot, sauté your mushrooms and pepper in a medium sauce pan with a tablespoon of canola oil. When your mushrooms are soft, add chestnuts, baby corn, and red pepper flakes to taste. After a few minutes add your soy sauce and coat all your veggies. I let it simmer for a few minutes.

Add everything into your soup pot and stir to combine. Add chili sauce. Taste test. I added a pinch of salt. We had to run an errand so I let my soup sit on low, covered to let the flavors melt together.

The soup turned out DELICIOUS if I do say so myself. My husband and I gobbled down two bowls! Yum Yum.

NOTE: I used thai style noodles thinking that they would be thinner. They were delicious but as far as looks I think I will find a super skinny rice noodle for next time!

Tuesday, June 14, 2011

"this is the way I eat my Peanut Butter Cup..."

I don’t have a big sweet tooth but I love putting together desserts. Baking is getting easier each time (minus the occasional GF monster surprise) and I love the smiles I get from my loyal family taste testers.

Lately I have been obsessed with looking at vegan and raw desserts online. I find no bake sweets fascinating and quite frankly a big relief when I don’t have to pray and dutifully check my oven window every 5 minutes. Some of my recent favorites have been frozen banana soft serve, cookie dough “blizzards”, and cookie dough balls dipped in chocolate. I know what you are thinking, “Didn’t she JUST saw that she didn’t have a sweet tooth?” Well, these desserts are not only GF and no bake, but they are also vegan and healthier for you. Plus, the recipes make small portions. Hey, I know it's bikini season but we are still allowed to treat ourselves every once in a while…

I had to show a lot of restraint to get a photo...
Last night I tested out a peanut butter cup recipe I found on http://www.loveveggiesandyoga.com/. I love Averie’s cooking because it is simple, healthy, and kid friendly. Her daughter gobbles up her healthy vegan goodies with no complaints! I was a big Reeses peanut butter cup fan in the past so I thought it would be fun to try. It was probably the easiest dessert I have ever made! No food processor, no baking, no fuss, and no long list of ingredients. In fact, I had everything in my kitchen pantry! I have been keeping vegan chocolate chips or karob chips around for my chocolate chip cookie dough ball obsession (recipe to come!).

I of course added a couple things to the recipe but feel free to play around with it to your own taste buds desire! You can find her original recipe here: Averie's Raw Vegan 10 Minute Peanut Butter Cups


These make 2 good size cups. I don’t know about you but if it’s in front of me I will eat it so I prepared portion controlled cups!

Vegan 10 Minute Peanut Butter Cups

Ingredients

Rich Peanut Butter Goodness!
• ½ cup vegan chocolate (I used vegan chocolate chips)
• 2 tsp nutritional yeast
• 2 tablespoons organic creamy peanut butter
• 2 tsp agave nectar
• Pinch kosher salt
• 2 tsp organic pure vanilla extract

Directions

Melt ¼ cup of the chocolate in the microwave (about a minute). Fill the bottom of 2 muffin liners evenly with the melted chocolate. The muffin liners give it the rippled edges like a real reeses.

Mix together peanut butter, honey, yeast, salt and vanilla. If your yeast isn’t mixed well you can microwave it for about 10 seconds. Spoon desired dollop onto the semi hardened chocolate base.

Melt the remaining chocolate and pour evenly over the peanut butter. Put into the refrigerator for at least 10 minutes.

Peel wrapper and enjoy! They are pretty rich so one was plenty for me and my husband. I am sure you can make big batches though pretty easily. I see party ideas in the future!

Tuesday, May 31, 2011

The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest

As my first gluten free contest is winding down I am excited to announce that I already have another lined up! I received an email last week about entering The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest.


Woo. That is a mouthful. And I hope I will be serving you dear readers up a delicious gluten free mouthful of holiday goodness here soon. I have been brainstorming and a few goodies have popped in my noggin over the weekend. I am back to the lab (well um, my in-laws kitchen) and will share my recipe closer to entry! Time to expand that dessert or bread category on my recipe page…

So…Hold the gluten, grab your aprons, and start your ovens! The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, Betty Crocker’s first ever gluten free recipe contest, is now open for entries!

From now through June 30, 2011, gluten free bakers can enter online at:

www.glutenfreely.com/bakerschallenge

For the chance to win the grand prize of $5,000. Using any Betty Crocker Gluten Free dessert mix or Bisquick Gluten Free, entrants will be challenged to create an original gluten free holiday-themed appetizer, bread, or dessert recipe, and will be judged on five key categories including:

• Taste
• Creativity
• Ease of preparation
• Consumer appeal
• Appearance

Tell one, tell all about this contest and opportunity, and I’ll tell you my recipe once refined and submitted. I am excited to take on another challenge with a new gluten free product. Oh oven please don't fail me now...the challenge is on!

Monday, May 23, 2011

Rudi's OH-some Onion O's

My entry for Rudi's Gluten Free Cooking Contest:
Rudi's OH-some Onion O's
Gluten free, Baked, Kid and Adult Tested and Approved!

I am so excited to share with you my entry for Rudi’s Gluten Free contest. I have come up with a recipe that can be used as an appetizer, snack, or side. It can be dressed up for the party with its accompanying dipping sauce, or hang out beside you on a casual football Sunday. Whichever you choose, I can promise you that these little O’s are oh so delicious.

I wouldn’t necessarily call fried food a foe, but it is certainly not a friend of mine. For one, those oils can be contaminated and two they don’t often sit well in this Indie’s tummy. So, since I have been mastering the art of using cooking alternatives I have come up with a gluten free, healthier onion ring. Now, who can resist the leaning tower of crispy onion goodness glistening from my menu? Especially if you take out the frying and replace it with baking. A classic southern concoction that cuts calories and adds flavor is something I know that I personally cannot resist!

I experimented in the kitchen with many different ingredients and recipes. One of the challenges I ran into was deciding on which milk would bring the best flavor to the rings. I decided that since I feel better when I do not indulge in a lot of moo-cow dairy that I would use soy milk in my recipe, however please feel free to use whatever milk your little heart (or tummy!) desires.

These little O's were so delicious! I had to beat away my husband and inlaws so I could snap a picture for the contest before they gobbled them up. Yum to the last crumb!

Please go online to Facebook and vote for my recipe! The first round is based on facebook votes and I would love to have the chance to be considered by the panel of judges!




Rudi's OH-some Onion O's

Ingredients:
•2 slices Rudi's Orginal Gluten Free Bread
•2 Vidalia Onions
•1/2 cup rice flour
•Kosher Salt
•Black Pepper
•Cayenne
•Italian Seasoning
•1 tbs Canola Oil
•Olive Oil Spray
•Ground Chia or Flax seeds
•Soy Milk (or milk of choice)

Instructions
Preheat your oven to 450 degrees F.

Place 2 slices of day old Rudi's Gluten Free Bread in your food processor with 1/4 cup of rice flour. Add a pinch of salt, pepper, itlaian seasoning and cayenne. Pulse a few times then add oil. Process for about 30 seconds or until crumbly. Place your delicious homemade breadcrumbs in a shallow dish.

In a bowl combine 1/4 cup rice flour, chia egg (1 tbs ground chia and 3 tbs water), and 1/2 cup soy milk. Whisk until combined and formed into batter consistency.

Slice your onions into 1/2 inch circles and separate into rings. Wipe tears away from handling onions! Keep the larger rings and save the others for later. Place all your rings in a bowl and cover with milk, letting them soak while your oven finishes heating.

At the sound of the 'beep' dip your onion rings into the batter then the bread crumbs. Spray a cookie sheet with olive oil spray and place your little O's on the sheet. Spray the top of the rings as well so they crisp nicely.

Bake for 8 minutes then flip and bake for another 6-8 or until they are golden brown.
Serve warm and enjoy the compliments!

Monday, May 9, 2011

An American in Paris & Bruges

"France, and the whole of Europe have a great culture and an amazing history. Most important thing though is that people there know how to live!" Johnny Depp

Bonjour! I have returned from Europe and am bursting with new ideas, recipes to revamp, and well bursting at my hemlines as well! I was thrilled to see such interesting food culture and how they prepare and enjoy a meal. From grabbing a sandwich on the street to sitting down in luxurious, romantic settings boasting 4 hour meals, I was thoroughly exposed and inspired by the French and Flemish.

We first arrived in Belgium. Bruges to be exact. This quaint and colorful town was peppered with pretty buildings, glistening canals, specialty shops, and delicious fare from the sea. The cobblestone streets, preserved buildings, and lego structured rooftops left us feeling like we were on an ornate movie set, set back in time.We lived on a diet of mussels and frites with no complaints. That, and beer which was cheaper than water and a large part of the culture. The weather was perfect, the people friendly, and the food was incredible.Our last day in Belgium we rode our bikes up to Netherlands and created our own bicycle beer tour of the small town pubs on the way back. No worries gluten free vacationers, they have a gluten free brewery in Brussels!

Falling in love yet? That was just the beginning. We then took a train to Paris and spend a week emerged in the culture.

The good/bad for me thing about France is they LOVE THEIR BREAD. Love it. With everything. So, it wasn’t as easy for me to partake, however I did mentally collect how they used it in their meals and how I can twist it and make it gluten free.


View from our balcony
I was asked a couple times if I would be sticking to the vegan diet when I went to Belgium and France. I went more of the vegetarian route when I could. It was my first time oversees and there were a couple things I have always been dying to try. To be honest, it wasn’t as satisfying as I thought to eat dairy and what not again, but it was something I thought necessary to try. After 6 days of 12 course dinners every night this Indie is READY TO DETOX! I enjoyed tasting and diving into the diverse food culture but I am craving healthy salads and fruit. Not that they don’t have that over there by any means but I was an American in Paris if you know what I mean.

I digress. Staying up for 22 hours traveling and sitting here jetlagged with my words falling off the document may propose a comprehensive block for you dear readers. That said, I will leave you with one of my favorite blogger’s recipes. It’s big. It’s green. AND it’s loaded with nutrients. Sounds good after what I have put my body through the last ten days ;)


Classic Green Monster
from Oh She Glows

Ingredients
• 1 cup almond milk, or milk of choice
• 1 ripe banana, preferably peeled + frozen
• 2 handfuls organic spinach
• 1 tbsp chia seeds OR 1 tbsp ground flax
• 1 tbsp nut butter
• 1-3 Ice cubes

Directions
Starting with the liquid, add in 1 cup of milk of your choice. Now add in the chia or flax and nut butter. Next, add in the spinach followed by the banana on top. Blend until smooth. Add in your ice cubes and blend some more. Serves 1- about 2 cups.

Don’t freak out about the spinach. You cannot taste it I promise :) You can however taste kale. Feel free to add different fruits or spices! This recipe is easily adaptable.

Tuesday, April 26, 2011

Rudi's Gluten Free Cooking Contest!

Oh yes. I feel like I am ready to put my gluten free cooking skills to the test. I was tickled when I recieved an email from Rudi's telling me all about the new Gluten Free Cooking Contest they are launching! A thousand thoughts ran through my head. Oh the opportunities, the recipes, the taste testing! I knew I needed to get started right away. Also because the contest began on April 18th. Times tickin' till June!


Here is the lowdown:
Rudi’s Gluten-Free Bakery, maker of unbelievably good gluten-free baked goods, announced the Unbelievably Good Gluten-Free Recipe Contest on April 18th. Inspired by the passion and creativity of gluten-free foodies everywhere, Rudi’s Gluten-Free Bakery fans are encouraged to share their gluten-free culinary masterpieces in the Unbelievably Good Gluten-Free Recipe Contest for a chance to win a free trip to Boulder, Colo., star in their own online cooking show and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery!


April 18th through May 20, aspiring gluten-free chefs are invited to visit the Rudi’s Gluten-Free Bakery Facebook page and click on the recipe contest tab to enter. Rudi’s wants fans to get creative with gluten-free bread and some ter-RUDI-ific gluten-free recipes. There are only two recipe requirements:

1. The recipe must be gluten-free.

2. The recipe must include at least one product from the Rudi’s Gluten-Free Bakery line (Original, Multigrain and Cinnamon Raisin Breads, Multigrain Hamburger Buns and Hot Dog Rolls, and Original Pizza Crusts).

All types of recipes are welcome, from kid-approved options to fine dining fare. Along with the recipe, Rudi’s wants to hear why gluten-free cooking is important to the aspiring chef.

“We created Rudi’s Gluten-Free Bakery to help people suffering from celiac disease and gluten intolerances enjoy great tasting, healthy baked goods that have the same taste, texture and appearance of regular options,” said Doug Radi, vice president of marketing for Rudi’s Gluten-Free Bakery. “We’re continuously amazed by the culinary creativity, passion and inspiration within the gluten-free community, and we can’t wait to see the exciting ideas our fans cook up. We’re looking forward to meeting the top three finalists in June for a gluten-free recipe showdown and celebration.”
Recipe submissions will be accepted until May 20, 2011, and online voting will continue through June 6, 2011. The top 10 fan favorites, determined by the number of Facebook votes, will each receive a $250 gift card to Williams-Sonoma, an assortment of Rudi’s products and swag, and a chance for their recipe to be chosen as a top three finalist.

From the top 10 fan favorites, three finalists will be determined by a panel of judges including:

· Chef Jeffrey Barbour, Restaurant 4580

· Martin Hammer, owner of Restaurant 4580

· Chef Dan Kohler from Renegade Kitchen and Alternative Appetites

· Jane Miller, CEO of Rudi’s Gluten-Free Bakery


The top three finalists will receive a trip for two to Boulder, Colo., home of Rudi’s Gluten-Free Bakery, where they will compete in the Final Recipe Cook-Off at Restaurant 4580 on June 24, 2011. The grand prize winner will star in a National Foundation for Celiac Awareness – Alternative Appetites cooking show with Chef Dan Kohler of Renegade Kitchen and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery. For complete contest and prize details, visit the Rudi’s Gluten-Free Facebook page and click on the Recipe Contest tab.

Dates to Know:

· April 18 – May 20: Recipe submissions accepted on the recipe contest tab on the Rudi’s Gluten-Free Bakery Facebook page

· April 18 – June 6: Online voting open to the public

· June 7: Top 10 fan favorites announced

· June 7 – June 13: Top 10 fan favorite recipes reviewed by panel of judges

· June 13: Top 3 finalists announced

· June 24: Top 3 finalists compete in Final Recipe Cook-Off at Restaurant 4580 in Boulder, Colo.


A bit about Rudi's...

Rudi’s Organic Bakery, Inc., founded and headquartered in Boulder, Colo., is the only nationally available brand offering a full line of certified organic bread and baked goods. Rudi’s Organic Bakery has a long history of baking bread a better and brighter way, by using simple organic ingredients that contain no artificial ingredients, preservatives, high fructose corn syrup or trans-fat. Since 2005, Rudi’s Organic has been a part of Charter Baking Company, Inc., a portfolio company of Charterhouse Group, Inc. Rudi’s Organic is a premier organic brand with distribution throughout the U.S. in both natural foods stores and mainstream supermarkets. Founded in 1976, Rudi’s Organic offers small batch organic artisan breads, sliced sandwich breads, wide pan sandwich breads, hamburger and hot dog buns, wraps and a popular line of organic spelt breads, buns and tortillas. In July 2010, Rudi’s Organic Bakery launched a new line of natural gluten-free products under the Rudi’s Gluten-Free Bakery brand. Follow Rudi’s Gluten-Free Bakery on Facebook, Twitter, and Rudi’s Gluten-Free Blog, Baked on the Bright Side.
 
If you want to learn more about the contest, company or products, you can visit them online at http://www.rudisglutenfree.com/
 
 
I am very excited to concoct some gluten free goodness in my kitchen and enter my recipe! I will be leave for Europe in a couple days and cannot WAIT to bring back some recipe souvenirs ;) Hope to have all your support in my endeavour and I look forward to providing you with a delicious new recipe!

Monday, April 18, 2011

Let’s Flake Out

"Just a spoon full of nutritional yeast can make the vitamins go down...I'll show you the most delightful way!"

I thought channeling Mary Poppins might help you read on and not shy away from what I am about to suggest you add to your food.Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. A lot of people I know like to sprinkle it on hot popcorn, garlic bread, or create a “cheesy” pasta sauce.

Nutritional yeast is also a reliable food source of vitamin B12, so if you're vegan, it's a good idea to add some to your food regularly. They say to not add more than 3 tablespoons a day. Nutritional yeast can be found in the bulk foods or supplement section of your health food store. I bought the big jar of the whole foods brand. You can look for either nutritional yeast flakes or powder, but be sure you don't get brewer's yeast by mistake, as it's quite similar in appearance.

I am not going to lie to you dear readers, I was a little scared of the flakes and it wasn't because of the flake in the name. It was the yeast part. Yeast?? Oh a word that had such a negative connotation in my vocab. Why do I need to be eating yeast? I had all sorts of thoughts and worries about if it was something I needed to add to my diet. So I read. And researched. And read some more. And I figured, hey it couldn't hurt to try right? That's what this blog is about! I would like to share a little about what I found out.

Soooo…What IS it?

“Nutritional yeast is a tasty product you can find in natural foods markets. These yellow flakes are a pure strain of yeast called Saccharomyces cerevisiae. In the same family as edible mushrooms, yeast has been used in food and beverage production for more than 5,000 years. Today, the same strain is used to brew beer, make wine, and leaven breads as well as develop the nutritionally-rich food called nutritional yeast .

Each batch of nutritional yeast is grown on a mixture of cane and beet molasses for a period of seven days. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried on roller drum dryers before it is ready for market. It is then used by food manufacturers in food products, added to boost the nutrient levels in pet foods, and simply packaged for sale in natural foods stores.

Vegans (strict vegetarians) have used it for years as a source of vitamin B-12, an essential nutrient found primarily in animal products. Health seekers who strive to eat primarily a whole foods diet use nutritional yeast because it tastes really good with certain foods and adds extra nutrients to their diet. It can be added when you cook quinoa in quinoa recipes, in salad dressings made with flax seed oil, or even sprinkled on top of free range chicken.

Unlike active baking yeast, nutritional yeast is grown solely for its nutritional value. It should not be confused with brewer’s yeast, a by-product of breweries and distilleries. nutritional yeast is a low-fat, low-sodium, kosher, non-GMO food that contains no added sugars or preservatives. The cane and beet molasses used in the growing process does not make nutritional yeast sweet and is not a source of simple sugars.”

Soooo...What do I DO with it?

Well, my husband jumped the gun and stirred it right into his soy milk. Just writing that makes my stomach turn. He won't touch the stuff now and quite frankly I don't blame him. I may not have if I had a bad first experience either. Patience is both a virtue and a food experience saver. I warned him to not dive head first into these flakes if you haven’t had them before. Men. Maybe I will sneak them in when he isn't looking a tell him after.

These are meant to be mixed in with food but I wouldn’t just dump it immediately into my drink. I added it to my sautéed veggie sandwich the other day and I LOVED it! It really does give a cheesy flavor and helps thicken your dish.

I have a macaroni and “cheese” recipe that I cannot wait to try out and share with you. Will these flakes flake out on their tasty goodness when starring in my dish? Stay tuned…

Wednesday, April 6, 2011

Overnight Oatmeal Bliss

I love oatmeal. It is so versatile. But I don't have a ton of time in the morning to fix it. Between working out, getting ready, getting my son ready, making his lunch, taking care of the dog, and getting my husband and son fed...Whew! You can see I don't have time to spend 15-20 minutes on my own breakfast. On my Friday's off I truly cherish this time and sit and prepare something scrumptious and time consuming.

So back to the oatmeal. I don't like mine runny so it takes a little bit to cook down the liquid needed to achieve my Indie consistency perfection. I had seen "Vegan Overnight Oats" on the Oh She Glows blog and have been contemplating throwing these together to try. I have been good about stocking my pantry with bulk ingredients so luckily I had everything to make them last night! Cold oats? Hmmm. I did make YOU wait overnight for a recipe though so I figured making myself wait overnight to try these oats was only fair. Yes, yes the things I do for you dear readers ;)

I wanted to start with the basic oats and if I liked them, then you and I can have some fun adventures! My husband said that he wanted to try them too so I doubled the recipe. I was hoping that it wouldn't mess it up. Hoping and praying because I relied on this meal for my morning fuel! It doesn't require many ingredients and took only 5 minutes to make!

I pulled the bowl out of the fridge this morning and was very satisfied that I at least already had breakfast prepared! I divided the portions between two bowls and still had some leftover. Yipee!

I forgot to snap a picture this morning but it looked like hers!
Taste test. Oh. My. Gosh. Obsessed. I was leary of eating cold oats but these were AMAZING! Truly! Creamy and the perfect consistency. We both added a tablespoon of almond butter to ours. Maple syrup was also suggested but we didn't have any organic real syrup so we skipped it. It wasn't missed.

Here is the original recipe. Like I said, I just doubled everything but then ended up with extras (not complaining!). I can't wait to add fruit and nuts to these in the future! Besides a bowl of cereal, this is probably the least laborsome and delicious breakfast I have made. Here is the link to the original recipe and comments from Oh She Glows Easy Vegan Overnight Oats

Vegan Overnight Oats

Ingredients for PM
  • 1/3 cup regular oats
  • 3/4 cup almond milk
  • 2 tablespoons chia seeds
  • 1 small ripe banana, peeled and smashed
  • 1/4 teaspoon pure vanilla extract

Directions
Mix together all the above ingredients in a bowl and place in the fridge overnight.

AM Directions
Scoop out your desired portion into the bowl. We added one tablespoon of natural almond butter. Enjoy!