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. 

Kale Coma

Miss me? I am sorry I have been away. Between moving into my new house, getting cooking supplies unpacked, and well, a busted phone which holds the camera I have been relying on, I had a minor hiatus. No worries though because I am back in business and October happens to be my favorite month. Pumpkin shavings will adorn my side porch tomorrow as I chisel my spooky designs for my front porch Halloween décor. Butternut squash will be bursting with bold flavors in my oven. Apples happily sit piled in my fruit bowl and all the doors will be open letting the beautiful breeze brush my hair off my face as I feverishly cook for our weekend camping trip.

Back to the present day though. I arrived home today without one clue on what to make. Being that we attended a concert last night something warm and comforting was definitely on the menu. That and I have been in a tizzy to use anything that might expire while we are away. I despise wasting food. Maybe that is the reason I glutinously cleaned my plate today…Sure, I will go with that.

For produce I had to use up a large bushel of kale. My boiling pot is still MIA so brown rice would serve as a nice bed. And comfort? That comes in the form of a gooey, cheesy, sauce. I have made vegan cheese sauces in the past with great success but I really didn’t want to prep too much. With the basic ingredients in mind I threw together the one below and behold, a success was whirred up in my vitamix.


Cheesy Kale & Brown Rice

1 bushel of kale, stems cut off
2 cups brown rice
Cheese sauce (see below)
Vegetable broth
Pepper to taste

Easy Peezy Cheezy Sauce:

• 2 tablespoons earth balance, melted
• 2 tablespoons ground pepper
• 3 tablespoons Dijon mustard
• ½ cup nutritional yeast
• ½ cup vegetable broth
• 1/3 cup cashews, chopped
• 1 teaspoon kosher salt

Instructions:

Prepare brown rice and set aside. I used boil in a bag brown rice because of my time crunch.

Prepare cheese sauce:

Add all ingredients in the vitamins and blend on high until smooth, scraping down the sides as needed. It will be very thick but no worries, it will thin when added to recipe.

In a medium saucepan add about half cup vegetable brown and warm. Add cheese sauce and stir. Keep adding a little vegetable broth until it becomes thinner in consistency. I like a thick creamy sauce so I didn’t add a lot but if you like thinner add more.

Add kale to the pan and coat with the sauce. Saute until tender, about 10 minutes. Add rice and combine. Serve with a dash of ground pepper on top! MMMMMM.


Enjoy!! Confession, I had two helpings. I blame it on my tiny Halloween plate!

Lunch in the Gluten Free Cosmos

The gluten free stars have aligned in the Cosmos. Well, they have aligned at Cosmo's…on Brookside! I arrived late as usual fashionably late to meet my girlfriend Abby a couple days ago and was pleasantly surprised to see a gluten free menu waiting for me. Yes, you read that right. Not a gluten option list, or a gluten free teeny tiny section hidden under the scrumptious sounding, flaky breaded, gooey dough dishes, but an entire gluten free menu. Out. Of. This. World.

The only thing difficult about dining here gluten free was deciding what to order! After much deliberation I finally decided on the Vegetarian Sandwich: Avocado, garlic-dill cream cheese, mozzarella, cheddar, alfalfa, tomatoes, cucumbers & honey balsamic dressing piled high on a toasted gluten free bagel. ($9.49) The combination of smooth and crunchy textures burst through the flavors of the fresh cheeses. All sandwiches come with a side and I myself can never refuse chips and salsa if it is offered.

I had to catch myself a few times during my midday feast realizing that I was not contributing much to the conversation. I think I was overwhelmed with joy that I was enjoying a sandwich at lunch without a lot of diatribe allergy hoopla I usually have to go through with my waiter.

The service was fast and friendly, just what I look for in a work lunch. One hour can hardly be truly enjoyed if you are worried that your food may not make to the table with ample time to eat. The atmosphere was bubbly, and boasts artistic and local vibes.
A great meal awaits you anytime at Cosmo, and I think I may have to return for happy hour and see if the its name holds true to that long listed menu of cocktails…Gluten free appetizers anyone?

To view the entire gluten free menu click the link below:
Cosmo Cafe Gluten Free Menu

Cosmo Cafe
3334 South Peoria Avenue
Tulsa, OK 74133-2061
(918) 933-4848
http://cosmo-cafe.com/

Gluten Free Brunch, It’s a Big Dilly at Dilly Deli

I adore going to brunch on the weekend. There is something so perfect about the mid morning time, the diverse menu options, and the boisterous banter from the locals all speaking of all the exciting plans or events they look forward to. It’s a “happy meal” without the drive thru.

Dilly Deli has a great breakfast/brunch menu, with options that are kind to the waistline (if you so choose) and kind to gluten free tummies. They have always been very careful and complimentary to my special orders. I usually try to find items which are naturally gluten free, and was delighted to see some specials last Saturday.

After a long and early morning of activity, we eased our way into Dilly Deli, all ready to fuel up for the day. Our table scooted up to one of the large windows overlooking downtown. Natural light poured in as we shimmied our way into the eclectic seating. Menus were passed, and a small sheet of the daily specials was laid upon the blue and white checkered table cloth. Immediately my eyes were drawn to the Stuffed Portobello Mushroom- A very plump Portobello topped with aged white cheddar, 2 sunny side up eggs, and a heaping side of hash browns (7.95). Personally, I am a savory “bruncher” although at Dilly Deli it is hard for me to resist their steel cut oatmeal, also known as the Sophie (3.95). I am happy I ventured out with this order though, as I was very pleased with the robust texture of the mushroom coupled with the fresh run of egg yolk. The shredded hash browns were warm and crisp on the top, and I gleefully dipped them in Tabasco and ketchup. Savory and Spice gets my Saturdays rolling! My husband ordered the Breakfast Sammy, a freshly made biscuit piled high with egg and sausage, and my son had his usually order of waffles and eggs over easy.

The perfect brunch ceremony closed with a couple rounds of bocce ball. My satisfied stomach could now stomach the rest of Saturday’s rush.

Other gluten free breakfast/brunch/lunch items I have tried:

Green Eggs & Ham……$7.50 (not just a favorite childhood read!)

The Heidi Omelet……$7.50 (ask to leave out side of bread)

The Leroy Salad……$9.95 (no croutons)

Vegetable Pesto Soup……$3.95 for bowl (ask to leave out side of bread)

I have also asked for many of their sandwiches served without the bread on greens! There are other gluten free options but these are the ones that I have tried. If you enjoy something else gluten free on their menu, please share!

Dilly Deli
402 East 2nd Street
Tulsa, OK 74120
(918) 938-6382
http://www.dillydelitulsa.com/

Home Sweet Home...for Lunch

I have every other Friday off and take advantage fully. Starting with breakfast and lunch at home! I love cooking and baking all day, letting the aromas fill up the house. Of course, Fridays off do mean a lot of errands and laundry but there is some relaxing in there.

Fridays are also my last day of veggie supplies. I restock Saturday mornings at the farmers market so lunches are usually scattered with whatever I have left in the crisper. For last week’s meal that was daikon, a large head of broccoli, a small zucchini, half a yellow onion, and Portobello mushrooms. Brown rice in the cupboard. This would be easy and very doable. A little sautéing and soy sauce and a vegan “stir fry” would be in my bowl in no time!

I want to step back briefly though and talk about daikon. Daikon may be a new vegetable for some of you to see and I feel like I need to brag a little on this Japanese radish. I first heard of daikon through Alicia Silverstone’s “The Kind Diet” cookbook. She has some wonderful recipes and insight and I enjoy following her blog. Click here to read more about Alicia’s Kind Diet and Kind Life: http://www.thekindlife.com/

There are plenty of pieces of literature on daikon but I thought Mitoku sited some wonderful benefits about this wonder radish:

“Raw daikon is used throughout Japan to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes - diastase, amylase, and esterase - help transform complex carbohydrates, fats, and proteins into their readily assimilable components. Traditional Japanese restaurants serve grated daikon (daikon oroshi) in tempura dip to help digest oils, or shredded daikon with raw fish to help digest the protein. Grated daikon is a wonderful aid to people with a weak digestive system. It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost.

The enzymatic action of daikon juice has gained the attention of scientists in Japan. At Tokyo's College of Pharmacy, researchers have discovered that daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as "phenolic compounds" that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.

Daikon has also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. The result is increased urination and gradual reduction of the swelling condition known as edema. As a decongestant, the enzymes in daikon juice seem to help dissolve mucus and phlegm in the respiratory system and facilitate their discharge from the body.

Daikon is high in vitamin C and folacin. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

A few drops of soy sauce and a tablespoon of grated daikon is a macrobiotic treatment for helping the body discharge old animal protein and fats. Cooking daikon with a kombu broth is said to help the body eliminate excess dairy products. A tea brewed from daikon, shiitake and kombu has been used as a folk remedy to reduce fever.”

Not only am I interested in any little help to aid with digestion, I am also interested in taste! Daikon can be prepared in so many ways and I find it absolutely delicious. They are very large so don’t be shocked when you put them in your basket at the grocery store!

Back to the big bowl of yummy veggies. I think you will find this recipe so simple to throw together, and feel free to switch out your vegetables!

Sautéed Veggies & Rice
(serves 2 hungry lunchers!)

• 1 head of broccoli, cut into florets and steamed

• 1 half yellow onion, cut into moons
• ¾ daikon, sliced
• 1 Portobello mushroom, sliced lengthwise

• 1 small zucchini, half mooned

• 2 tbs tamari (gluten free soy sauce)
• ½ tsp red pepper flakes (optional)
• 2 tbs canola oil or Earth Balance

• 1 clove fresh garlic, minced

• Kosher salt and black pepper to taste
• 1 cup cooked brown rice

In a large sauce pan heat oil and add garlic. Once you can smell the garlic, add onion and coat in oil. Sauté until translucent and starting to caramelize, about 7-10 minutes. Add daikon, mushroom, zucchini and broccoli and combine. Add spices and soy sauce and sauté for another 7-10 minutes, depending on how soft you like your veggies.

Place half cup of brown rice in 2 bowls. Top with vegetables and serve! You can add tofu or other protein if desired.

"A Day Without Shoes"

I awoke this morning with an excitement because I knew that I was going to make a difference today. By not wearing shoes for one day I was going to bring awareness to one big problem. A problem that one company, TOMS, decided it was time to resolve. A problem that one person can make a difference by doing one thing.

Today, I am participating in TOMS campaign “A Day Without Shoes” to drive awareness to the tremendous problem of foot-borne illness in developing nations and what many experience here in the states by going a day without shoes. The company I work for, Inceed, is a supporter of TOMS and their campaign, and challenged everyone in our offices to go one day without shoes. I couldn’t resist writing about the experience, even though usually my blog is primarily about food and living gluten free! I'll toss in an ending recipe for you sweet readers, how about that?

4:50 AM
The bell tolls on my phone to start my day. Bright, bubbly bells clinging together as I cling to the under side of my warm comforter. I throw myself out of bed after a couple stalling stretches, get dressed for my work out ,and head to the gym. Sans shoes. My first reaction when I stepped out this morning into the early morning air? It is frigid out! I haven’t felt the bare, cold concrete on my bare feet for a while. Why did it have to be 30 degrees today?

Driving barefoot wasn’t anything too new to me. I did have to scoot my seat up a few inches to compensate the distance from me heels.

I arrived at the gym and walked across the sidewalk, and onto the rough wooden slat bridge while praying the whole time that I wouldn’t be pricked with a splinter. I have never paid attention the roughness of that before! The trainer looked at me curiously. I explained what my mission was for the day. Although he said it was admirable, and even though I asked nicely (with cherries on top??) they said it was a liability for me to run on the treadmill without shoes. Darn. But hey, the thought that counts maybe? I suppose this one instance will have to slide. I can’t fight with liability. I did run a couple seconds when nobody was looking at the end of my work out SSSHHHH!

7:00 AM
Walking around the house this morning wasn’t too bad. The tile floors were chilly and hard on my feet and I did miss my slippers. I know the floors are clean though. Leaving the house again for work will be a different story.

7:40 AM
Time to get out of my car at work. I pause imminently in the parking lot and listen to my breath slowly inhale and exhale. I peruse the lot for glass, old wrappers, anything sticky… Oh who am I kidding? There is worse stuff microscopically lurking in the bits of pressed tar and concrete.

7:45 AM
I tip toe/ hop idiotically across the parking lot to the sidewalk. By the time I get there I decided that I am just going to have to suck it up and do it right. I laid my foot flat on the sidewalk lining our building. Whew. A long breath seeps out. This is going to be stressful. Here is the real kicker though…I was even more grossed out walking into our building. The tiles felt grimy and I grimaced with every step. I was happy to get into the carpeted elevator and up to my office.

8:30

Walking around the office isn’t too much a doozy for me. I sometimes do it when my feet are paining from me heels. Plus, I am surrounded by my barefoot co workers! The reinforcement really helped me stay on track. I have my TOMS shoes next to me, but I am now adamant about completing this challenge. I have a choice, those children without shoes don’t. Today, I am not going to give myself a choice.

9:00
Oh. No.

No. No. Please No. I didn’t think about this coming up. I have to use the restroom. I have to use the restroom without shoes. No.

9:10
Okay, I have to go. I walk anxiously down the hallway, pass the row of elevators, and through the other glass door. As the door shuts I wince at the loud clicking it makes to secure. I feel like it’s the gunshot at the first of a race, prodding me to get going. I open the swinging door and let it close. Once. Twice. I pep talk myself and step in. The automatic light won’t go on where the stalls are located. Great. Barefoot, and in the dark. I think I will hold it for a longer period next go around.

9:15
Back at my desk and feeling better. First challenges? Check!

11:25
My feet are cold! My office is always cold and my pumps helped pump warm blood through my feet. I would love to soak them in a hot tub right now. With soap! hehe
I am about to head to lunch with my co workers and I am very excited to march in together! Tracy, owner of Cafe Samana, said we could lunch at her restaurant barefoot! How sweet is she? Anyone that visits her restaurant today can dine without shoes. Go support this great cause Tulsa, and if you don't live in the area, make an effort to find a local place to show those cute toes while you eat!

11:40
Leaving the building without my shoes on was not as hard this time. The concrete was warm on my feet and it reminded me of running around as a kid all summer without shoes. I never thought twice about it then. Don't worry, I am not losing sight of why we are doing this and I have thought about the children who do this everyday.

11:45

Lunch at Cafe Samana with my co workers! We all enjoyed delicious healthy food from Tracy's kitchen without shoes. When my partner Scott and I entered the restaurant we definitely both felt  a little awkward. A little giggle emerged from all of us as we took our seats. I felt silly and almost embarrassed at first. I got a few looks in the parking lot but once we were seated I was comfortable. Cafe Samana will have that effect on anyone... Comfort and Charm.

I started with a cup of chilled carrot soup followed by a delicious deconstructed wrap that she had for the special today. Soft mango strips, roasted red peppers with warm black beans covered a bed of spinach and arugula. Always a delight to eat here!

12:45
Back in the office and content from lunch. My feet are happy campers...until I have to visit the restroom again. Not looking forward to that!

3:30
Let's break up the afternoon by putting one BAREfoot in front of the other! Check out TOMS site to learn about their mission, and what "one for one" really means: TOMS ONE for ONE <---Click me!

I think I will snack on the rest of my soup to tide me over until dinner. I am really wishing I had shoes or wool socks to keep me warm. Cold feetsies to the fridge!

6:00
I am about to run into my first meeting with someone. This should be interesting! I will be ready to do some explaining as to why I am barefoot!

15 min later...
Well, she got a kick out of me being barefoot! It was an impressed reaction versus appalled :)

6:15
Well, I am headed to dinner with the family! I will update how the rest of my night went tomorrow morning, and share with you some insight about my co workers day as well! Foot soak tonight!

6:45
Met my parents and grandparents for dinner at Chicory and Chives. Have you been? It is great authentic cajun food! Walking across the parking lot wasn't TOO bad...I kind of got used to that today. However, once I walked in to the restaurant I felt my stomach turn. I don't think the customers appreciated my bare feet. I walked quickly to the table and hid my feet. Ah, much better. My parents were not too happy that I was walking around barefoot all day.

8:00

Home at last. I rushed upstairs and turned the bath tub fauct to SCORCHING and begin scrubbing my feet. It was so satisfying. My husband came in and said something that brought the entire day into perspective: "Honey do you know how easily you could have contracted something today? Your feet are like a gateway into your body. Remember when we put VICKS on our feet and we could smell and almost taste it within minutes?"
That is exactly the point! If we wear shoes we are protected from those foot borne illnesses. If we could all make an effort to support TOMS, we could help stop the deaths of many children in developing countries.


Tomorrow I will post a recipe for all you dear readers who followed me today!

Ole! Ole, Ole, Ole...

I love Mexican food all year round. It’s easy to eat gluten free friendly for one thing, and who can resist those flavors? Lucky for me, there are plenty of awesome restaurants around here to choose from that hit whatever kind of “Mexican food” you are in for. I choose my Mexican restaurant wisely. See here's the thing, when I crave food, I crave very specific food. I don't crave chocolate, I crave a specific dark chocolate from a specific brand. Usually something out of my reach. Yes, I know, I must be awesome to live with when one of these cravings hit. So when I crave 'mexican food', a burrito from Bueno won’t satisfy this Indie. When you have plenty to choose from, you get to be a little picky even when you have food allergies or food specifications.

Spring in Tulsa brought some warm weather earlier on this year. I am certainly not complaining! When the mexi-bug hits me this time of year, I am not headed for the loaded down enchilada by the cozy fireplace. I want an outdoor patio, a fresh squeezed lime margarita, smooth salsa and corn chips, and a heaping bowl of guacamole. To start with. And I know exactly where I’ll head. Café Ole on Brookside.

Café Ole has been a restaurant staple for me for years. It opened it's doors in 1987 and has since been serving up sassy southwestern style cuisine to the locals. Tucked into the heart of brookside, this charming establishment is a breath of fresh air. I love sitting on their outdoor patio, listening to the occasional live music, and feeling the spring air wisp around me as I sip the best margarita in town. Yes, it’s my favorite. My husband loves a margarita, but I love a perfect margarita. No mix for his gal. I want the real deal. Like I said, when you can picky and get the best, why wouldn’t you? This margarita doesn't need a fancy schmancy margarita glass masking the real deal with a ring with colored salt facade around the rim. Nope. This lime monster looks innocent in it's plain jane appearence and delivers the best tasting experience. You may not want to drink more than two though warn. If you do though, please share below ;)
We started our meal with their house made guacamole and complimentary chips and salsa. Oh, I could eat that peppery salsa all day. After a couple margs we decided it was best to order. I usually go for the Spinach Enchiladas anyway, but this visit was unique. I wanted to see if this dish was chalked up to vegan standards as well. Would my enchilada bring the heat without the ooey gooey melty cheese?

Si amigos. It delivered and as always the staff was overly accommodating. I used to get so embarrassed asking the waiter to prepare things differently. Here, it’s never a problem. My husband and I split the order and they brought it out on separate plates for us. Absolutely wonderfully prepared as always. The corn tortilla was thickly stuffed with fresh spinach and topped with sliced, crunchy green onions and juicy tomatoes.Their black beans are always cooked just before mushing point, and accompagnied by fluffy rice and plump corn. I topped it all off with some of our guac and as always it was flawlessly filling and simply satisfying.

If you haven’t tried this local spot, head there now! It's great for date night, friends, or with the kiddos. Kid tested by this mommy so I speak with confidence when I say it's okay to cart them along.When the weather is brisk the patio glows with their outdoor fireplace. Otherwise, wait until the sun peaks and head and enjoy some wonderful southwestern cuisine on the shaded breezy patio. You won’t be disappointed.

Grey Days, Souper Comfort

Springtime storms are officially here. It is another gray and rainy morning here in Tulsa. I keep reminding myself that the heavy clouds are pouring colors into our dreary surroundings. I am happy to see the lavender buds on the trees, and the pops of white petals drifting in the warm breezes. This morning I have yet to fully awake as I write but alas I do have to be at work early this week so I have no choice but to wipe the sleep from my eyes and begin. So bear with these stiff fingers and clouded mind as I share with you a delicious vegan soup!

Ah soup. Such a perfect comfort food. I have been on many soup binges in my life I must admit. Hey, don’t judge, we can’t help what we crave sometimes. It could be a hundred degrees, humid, and sweltering, and my soup fix could get me itchin’. Maybe because it is such a versatile little bowl of nutrients. Or the fact that it seems to warm my tummy and easy my troubles simultaneously.

Regardless of why I crave it, it’s important that I pay attention to what kind of soup I am eating these days. And not just because of the lurking gluten monster disguising itself in the ingredients. Canned soups can pack a ton of extra sodium that makes my joints cry out with swollen sobs. Plus, who wants UFI’s (unidentified floating ingredients) in their bowl? Well, not me. But hey, if you’re comfortable teetering that Area 51 line go right ahead! It’s not to say that I haven’t divulged in a cup of Ramen in my day. Now I just am aware of how puffy I plump with the additives so I think I personally will steer clear. Maybe it was also a sign when I managed to catch my ramen noodles on fire in the sorority house microwave. No water = flames. See, we all have to grow our “natural” cooking skills from somewhere.

My remedy to the soup equation I have rolling here would be to make your OWN soup! That is much more satisfying anyway right? I looked at a ton of soup recipes over the weekend and managed to settle on my one to share. My past soups were good, but I wanted to try something new for you. A couple blogs mentioned this stew, and after a couple of my own little tweaks I think it was PERFECT! I am thrilled also because it makes a lot so I have a comfort food dinner to last me through the next gray days.

Here is the original recipe below, and you can find my changes in the notes. I had to take in account some g-free factors of course in my recipe and directions. Both I am sure are delicious and nutritious.



Kathy's Veggie (vegan) Pasta Stew

• 4 ounces sliced mushrooms
• 1 medium tomato
• 1 large sweet onion
• 1/4 cup extra virgin olive oil
• 1/2 tsp pepper




I think a better camera is in order...


• 1 tsp garlic powder or 2 Tbsp chopped fresh garlic
• 2 bay leaves
• 4 cups vegetable broth

• 1 cup water
• 2 Tbsp Italian Herbs
• 1 potato, diced
• 1/3 cup nutritional yeast or 1/4 cup vegan cheese
• 1 cup dry fusilli pasta
• 1/3 cup leftover roasted tomato salsa
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt (or to taste)
• 1 can of beans, drained (I used white cannellini beans)
• 6 ounces leafy greens (spinach, kale, chard, collard..)

optional: a few dashes of cayenne for added heat.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

4. Serve warm! With a nice slice of crusty bread.

My changes to the Recipe:

• 4 ounces sliced mushrooms – I used a blend pack of portobella, cremini and shitake
• 2 small/medium vine tomatoes
• 1 large sweet onion
• 1/4 cup extra virgin olive oil
• 1 tbs pepper
• 2 cloves of garlic, minced
• 2 bay leaves
• 4 cups organic, low sodium vegetable broth
• 1 cup water
• 2 Tbsp Fine Herbs
• 3 Yukon gold potatoes, chopped
• ¼ cup vegan cheddar
• 1 cup dry gluten free fusilli pasta
• 1 tbs kosher salt (or to taste)
• 1 can of beans, drained (I used white cannellini beans)
• 6 ounces leafy greens – I used a large bunch of fresh spinach since it cooks down

I added a tbs or so of Cajun seasoning to bring out the flavor and spice.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 10 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans, pasta and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. I transferred to my crock pot and let it simmer on low for 40 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. While your soup is simmering, cook you gluten free pasta to al dente. With the potatoes begin to soften, about 30 minutes, add in your pasta to the pot.

4. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

5. Serve warm! I toasted Food for Life’s gluten free rice bread in the oven with a drizzle of olive oil and a dash of Cajun spice to accompany the soup.

Burger. What's in a Name?

What's in a name? That which we call a burger by any other name would smell as savory…


Burgers. We all love ‘em. And that is exactly what was on the menu last night! But like dear Juliet portrayed in her soliloquy, this burger is far more than its mere given title. This is not your meat packed patty that pops in your noggin when you hear ‘burger’. No, this burger is better is better than that. Yes, I am calling you out. My burger is better than your burger.

Nanner Nanner Boo Boo.

This burger is packed with protein, and oh was it delicious! I saw the recipe on “Oh She Glows” and knew that my first homemade veggie burger would be this one. A couple gluten free adaptions and we were ready to go! Obviously these can me made with non gluten free ingredients as well. So let’s bust out the food processor and start patty cakin’ those veggie patties together. Oh and if your grill has not shed its winter cover, no worries! These are baked to goodness in your oven!

Vegan & Gluten Free Lentil-Walnut Burgers

Ingredients:
• 3/4 cup lentils, picked over and rinsed
• 3/4 cup walnuts, toasted
• 1 piece gluten free bread, toasted OR 1/3 cup GF breadcrumbs
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 3 cloves garlic
• 1/4 tsp sea salt
• Freshly ground pepper
• 1 tbsp extra virgin olive oil
• 1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)

Directions

Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside. Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander.
While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool.

In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined.

Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties. Adapted from Martha’s Great Food Fast Cookbook from the Blog Oh She Glows.

We topped ours with fresh spinach and ripe tomato. The tomato is a must! I was planning on adding guacamole but they had over ripened. But no worries, we have 2 left for tonight and I am headed to the store at lunch to pick up some avocados!

Our burgers didn’t need the whole 22 minutes once they were flipped. I was being careful that didn’t turn out too dry either. Make sure that you make your patties even. If the ends are thinner they are likely to dry out an burn. Nobody wants a burned burger.

I have yet to find a Vegan & Gluten Free Bread or Hamburger Buns so unfortunately I strayed from my vegan diet last night. One step at a time. I have cut out milk and cheese. Eggs were baked in this bread but I have been cutting them out otherwise. If you know of any gluten free/vegan breads let me know!

I cannot wait to experiment with different recipes after making this one. Of course I will be changing it up and posting new ones for you!

Succotash - A Brunchette Experience in Kansas City

“Your word is succotash.” Succotash. “Can you use that in a sentence please?” Succotash. Okay, I can do that. Simple enough. No pressure. Only if I can spell this I win the spelling bee. I rock under pressure. This IS my moment. I part my lips and boldly begin, “S-U-C-C-A-T-A-S-H”. An immanent pause. The breath is caught in my chest. I can see the judge’s faces fall. “I’m sorry, that is incorrect. Please take your seat.”

I took second place in that year’s spelling bee because of that word, and to this day I will never forget the correct spelling. Why am I telling you this story? Because even though that darn word gave me a rush of humiliation in the past and has made me cringe ever since, I now have a new memory attached to it. When the word succotash is muttered, I am now overwhelmed with the smells of fresh squeezed juices and vegetables, fluffy gluten free blueberry pancakes, lightly whipped goat cheese on top of smoked salmon, eggs, and crispy spinach. Oh and let’s not forget the home fries that I couldn’t shove quickly enough into my mouth.

You may be thinking to yourself, that is most certainly NOT the way you prepare succotash, and well you’re right. It’s better. It’s quite possibly my new favorite destination brunch palace at a destination spot of 4 hours away from me, tucked into the Kansas City Arts District in an almost blink-you-eyes-and-you’ll-miss-it corner location. Try the food at Succotash, and you’ll be missing it in a whole new way.
I had an incredible getaway to KC with three girlfriends last weekend and celebrated the upcoming marriages of two. I sat perplexed at the plethora of places we could potentially dine at for every meal. I like to plan things down to a tee. I woke up Sunday morning and walked down the street from my hotel to LatteLand in the plaza. After ordering a delicious green tea chai latte I decided that no amount of browsing on urban spoon or trip advisor could lead me to a better local brunch decision than just asking the locals themselves. They gave me three restaurants to choose from, and I immediately popped each of them into my phone, diligently dissecting the menus, locations, and comments left by the previous taste testers. After driving to one restaurant (based solely on its location as I had hungry and hung over bachelorettes to attend to) we proceeded to drive 10 minutes further to a shorter wait at the Brunchette restaurant SUCCOTASH.

Nestled in a cozy corner, you immediately feel invited as soon as you set foot in the eclectically decorated space. Various crystal chandeliers hang from the pale pillowed ceiling, a large canvas painting juts from one wall, and metal sparrows adorn the area above the bar. The surrounding foreshadows exactly what they put on your plate-a funky fresh feeling of warmth and satisfaction. The menu boasts an organic arrangement of choices including gluten free, vegan, vegetarian, and kid-friendly choices. It was almost dizzying trying to choose what I wanted to order because it all looked so enticing. And you all know my issues with reading the entire menu to its fullest!

Three of us started with their freshly blended juices. My friend Francine about jumped out of her seat when she saw that they offered gluten free pancakes. We ordered a short stack for the table and let me assure you, it was nothing short of the most mouth watering pancakes I have ever tasted. The four of us finished the blueberry bursting cakes in less than three minutes flat. I am pretty sure we may have collected a few astounded/appalled glares. Fran, Sara, & Lisa, thanks for helping me taste test these to die for cakes for the blog...I know it was a lot to ask of you and a very hard task judging the After photo below!





Gluten Free
Blueberry Pancakes
Before...

I followed my meal up with the smoked salmon, spinach, two egg and goat cheese wrap. I had it “unwrapped” so it was more like a scramble. It came with perfectly prepared home fries. As I looked around the table I realized that I wasn’t the only one not making conversation as we were all devouring our dishes with such speed you would assume we hadn’t eaten for weeks. We couldn’t stop either! We constantly commented that we were trying desperately to put down our forks but the pull of the scrumptious meal kept us gravitating back to our plates.

3 measly minutes After...

We were stuffed, satisfied, and all in agreement that it was the possibly the best breakfast we had ever had. I look forward to visiting the Kansas City area very soon, and I will most definitely head straight to Succotash!

Cabin Fever Sandwich

A sandwich used to be an easy meal to whip up in the kitchen. A couple slices of bread, turkey, a bit of cheese, lettuce, spicy mustard…You get the picture.


Now picture this- waiting for your loaf of bread to thaw so you can break 2 slices off, then toasting to warm the bits of ice off and completely thawing, then adding everything between the slices. A panini takes longer, a simple grilled cheese can be botched easily, and the whole time you hold your breath that the piece of bread doesn’t fall apart.

This has been my journey through bread. I have taste tested and experimented a lot in the kitchen with this simple yet fickle food and finally settled on a few different bread brands that work with me and not against me. Rudi’s and Udi’s both have served me well on many occasions. San Juan 5 grain has done me right too. I don’t HAVE to freeze them either! I do because I don’t eat bread too often and I don’t want to waste, but I can pull a couple slices fresh out of the bag now if I wanted to. It’s wonderful I tell you. And these breads don't require a gym workout to be able to break apart the slices when and if you decide to freeze them.

Sounds silly to admire something so simple sometimes, but when you’re gluten free it’s the little blessings you begin to count. I have developed a great appreciation for food and what I put into my body. I’m a laborious label checker, to avoid gluten and over processed foods and I aim to eat calories that will benefit me and my life.

That said, I promised some recipes using Rudi’s gluten free multigrain bread. Last week I was snowed in so I was able to whip up some delicious meals. It was very hard to choose just one, but I did. Sorry, leaving you wanting more I know. I will post more though, don't you worry your sweet little heads my dear readers.

This sandwich truly is a bit of an “everything but the kitchen sink recipe”. Or more relative to my actual situation, “what I could rustle up in my almost barren pantry from being snowed in recipe.” As I perused my potential pantry contenders I began formulating a delicious, warm, hearty, and open faced lunch. Here you go!

Baby Bella, Spinach, & Toasted Pine Nut Open Faced Sandwich

(Told you it was a doozy!)

• 1 cup Baby Portobello mushrooms, sliced

• 1 clove garlic, minced

• 2 cups raw organic spinach

• 2 tbs EVOO

• 1 tbs Balsamic Vinegar

• ¼ cup toasted pine nuts

• Pinch of Oregano

• Pinch of Rosemary

• Salt and pepper to taste

• Freshly grated parmesan

• ¼ -½ cup Marinara



Directions:

Toast your 2 slices of bread and set aside.

Place your pine nuts on a small cookie sheet, and toast in the oven for about 5-10 minutes at 350 degrees or until lightly golden brown. Remove and set aside.

In a small sauce pan heat the olive oil on medium heat. Add garlic and stir until fragrant. Toss in your mushrooms, coat, and sauté until soft (5-7 minutes). Add you balsamic vinegar and mix to coat then toss in your spices.

Add in your spinach a handful at a time (your pan will be crowded but it will cook down quick). Keep adding until all your spinach is mixed in and cooked down. Remove from heat.

Spread your marinara evenly on your bread. I had leftover Classico Marinara from the pasta I cooked up the night before so whatever you have or tickles your taste buds. Top with freshly grated parmesan that will melt when the warm veggies hit!

Put your delicious spinach and mushroom mixture on top, and sprinkle your pine nuts over the sandwich.

ENJOY!