Week 3: Picnic, gopicnic, It's SPRINGTIME...go on a picnic!

Well first off, I apologize for the lateness of this post. Blogger must not have liked my first, second or THIRD entry as it gobbled them up into cyberspace never to be heard from again. It's okay, the posts were plant based.
It's also okay because as I type this 4th attempt, I have a new perspective and may change things up a bit.

This week's adventures reminded me how easy it is to just fall back into a good ol' meat and something on the side mentality, especially when someone ELSE is cooking.

Now if you haven't been following along on this journey to 90% plant based consumption, I invite you to start at the beginning and catch up, it's okay...we'll wait for you.

Are you back? Great. So now everyone is pretty familiar with the morning smoothie recipe I use and that I make meals go further by incorporating dinner left-overs into lunches for me and the hub so I'll spare ya the day-of-the-week breakdown (mostly because I didn't like the way it was formatting) and just give you some highlights from the week.

Now, in looking at my notes from the week...it looks like there was a wholelotta meat on my plate.
Tuesday we had "fried" chicken with zucchini
Wednesday we had pork and plantains
Saturday we had hamburgers and hot dogs
and Sunday morning we had bacon with breakfast and for dinner we had Chicken Club Pasta

That looks like 4 out of 7 nights of carnivorous consumption...BUT...
Remember this is where I employ the portions on my plate rule.
My journey is not to become a vegan or even a vegetarian...at least that's not what I'm feeling led to at this time. My journey is to a 90% plant based diet (meaning food consumption, not weight loss) so meat and animal products are still going to play a part in our menus, just not as predominantly.

Let's look at the Chicken Club Pasta as an example:
This was a "mommy made it up" recipe that came to my brain while we were driving home from the beach after not having grocery shopped all weekend...it's amazing what you can do with what you have :)
The final recipe yielded 8 servings

2 chicken thighs cooked and chopped
4 slices left over bacon from the morning, chopped
1 full head of broccoli, chopped
1 bag of spinach
1 can diced garlic tomatoes
1/2 cup ranch dressing (check for gluten)
1/2 cup parmigiana cheese
olive oil as needed
1 pkg Tinkyada GF pasta


No special magic here, I just cooked all the ingredients added the ranch and cheese last and let it all simmer under cover to get all saucy then spooned it over pasta and voila. And it was tasty.
So yes, there was meat in it, but the over all dish was at least 75% plant based and since my breakfast and lunch are typically much higher ratios, I think I evened out for the day :)

That being said...I definitely had a day that tipped my numbers for the entire week.
Saturday we went to a picnic complete with hamburgers and hot dogs and all the trimmings.
And I had one of each
And they were both mm-mm-tasty-good.
In the grand scheme of things, I'm not going for perfectly perfect. It's good to know that I am feeding my body what it needs MOST of the time so the few times when it comes up to have what it WANTS don't throw me for a loop. I covered my bases making sure all picnic items were GF (thanks to the hostess who checked with me before going shopping) and I enjoyed the day with friends, new and old.

This week's total SCORE brought to you by gopicnic GF boxed meals.
I stumbled across these in a 7-11 of all places while we were on our way to the beach on Sunday.
All the items in the box are individually packaged so you can eat it all at once, or snack throughout the day.
This little gem was PERFECT for the beach. It doesn't need to be refrigerated AND it was perfectly Babs friendly (GF).
A nice little Sunday morning gift in the least likely of places :)

Enjoy your week!

Week Two: Eat your greens!

So another week has come and gone and it's time to convert my chicken scratch into a comprehensive blog post about my plant consumption. One which will inspire you to eat your greens and flesh out a shopping list for my bestie. No pressure (grin)

Last week's grocery cart :)

So what was special about this week? What did I do differently, you ask?
Well, although there are some carnivorous meals, I was intentional about how much animal product I allowed on my plate. I surpassed the 3/4 veggies/grains to 1/4 meat/fish rule and made meat my condiment.

I have some recipes and product reviews I'll link back here soon but for now this week's menu.

Weekday breakfasts are the same each day, our morning smoothie. This week we replaced the coconut water with aloe vera juice and added some local honey since it is allergy season. I'm not CRAZY about the aloe vera juice, but I don't hate it either.

I'm also a left-overs for lunch kind of girl. So you'll note that dinner or a portion of it the night before, becomes the basis for lunch the next day.

And Mila is still a staple (check out the link, it's new and fancy shcmancy). As it is part of our growing business, the hubs and I have been learning more about its benefits and still can't help but sing the praises of this little miracle seed. Its been a part of my diet for nearly 4 months now and  I'll save the Mila info for those who are interested... back to the week's menu

Monday:


Lunch - shredded lamb and collards 
Snacks - clementines (so good this time of year) and mixed raw nuts
Dinner - Chicken thighs with sweated squash

This squash was AWESOME. I can't guarantee that it remains in the "raw" category as I didn't test the temperature but if it did manage to stay below 118 degrees, we're good. My one regret is I didn't snap a picture because it was also gorgeous. The veggies stay vibrant, don't get mushy and OH LA LA the flavor

• summer squash and zucchini squash sliced into 1/2 inch chunks (or larger)
• 1 bag of orange and red sweet peppers, sliced in half and de-seeded
• 1/2 cup diced onions
• 2 TBSP olive oil
• Place all ingredients in a large heavy saute pan with lid, cook on low heat for 30 minutes

Tuesday:


Lunch -  Black Bean Tacos
Snacks - Popchips and salsa
Dinner - Sweet Tomatoes (Tuesday night is family dinner out night)

• April is Lemon month at Sweet Tomatoes and Souplantation and the Summer Lemon Tossed Salad is DELISH and Gluten Free :)

Wednesday:


Lunch -  Leftover sweated squash with a scoop of Mila (so good even the next day)

one bag/2 servings

Snacks - Veggie chips and Salsa
Dinner - Shirataki Spaghetti

• I was VERY impressed with these noodles. They cook up quick, have very few calories, no sugar, no gluten...a Babs Dream. We had them with fire roasted tomato marinara with a bag of fresh baby spinach leaves wilted into the sauce during the last few minutes of cooking and Al Fresco Sun-dried tomato Chicken Sausage. Why go to the trouble of a tofu noodle when you're just gonna add sausage? Remember, this is my 90% plant based plan AND these Shirataki noodles are a great gluten free option AND great for those who want pasta with out all the carbs.

Thursday:


Lunch - Khinoor Rice & Curry (didn't blow my skirt up) 
Snacks - Rice crackers and wasabi
Dinner - Smoothie with a scoop of Mila (Thursday night is Planet Smoothie night every other week)



Friday:


Lunch -  Eggpant Marinara with Spinach (Remember I mentioned it freezes well? It does.)
Snacks - raw nuts and raisins
Dinner - Tofu pad thai



Saturday:


Breakfast - Large coconut water with 2 scoops of Mila
Dinner -  Kung Pao Chicken with steamed veggies

• I didn't intentionally go for a "no chewable food" morning and afternoon, but my Mila carried me through the day, probably because I was focused on the happenings at the Central Florida Earth Fest!

Sunday:

Breakfast -  Gojiberry Granola Bar and Decaf Skinny Vanilla Soy Latte


Lunch - left over Kung Pao Chicken with veggies with a scoop of Mila

Dinner - UPDATE: Salad WAS on the menu but we wound up at Pizzaria Uno so I opted for an artisan pizza on a gluten free crust. It was phenom! Dried figs, tomatoes, broccoli, all drizzled in balsamic vinegar on a GF crust painted with pesto, and goat cheese for the final touch. 

So, how are you doing on your quest toward a predominantly plant based diet?
Do you have an recipes to share?
How do you "measure" your percentages?

Share...as we know better we do better :)

Week one: Plant Based Diet conversion...

Well as promised, here's the menu from my first week of transition to a 90% plant based diet.
For the first week, I didn't really TRY to do anything different, I wanted a good baseline as a jumping off point. As I suspected, the weekends have more animal product consumption than my weekdays but I think being simply being more intentional will cut that down considerably.

This week I've also noted that my stomach just doesn't feel good after I've eaten meat. My hub asked whether or not it could be the type of meat consumed...I'll be sure to keep my eye on that this week.

Last week I posted our morning smoothie recipe. This doesn't change much unless we add a new veggie to our juice or change up the berries a little.

Monday:
Breakfast - Morning Smoothie
Snack - Apple slices with mixed raw nuts (almonds and pecans are my fave)
Lunch - Strawberry Salad

• mixed spring greens, chopped asparagus, sliced strawberries, chopped celery, farmer's cheese, chopped mint leaves, sunflower seeds

Dinner - Curried black beans 

• Dried black beans prepared according to package instructions, one can of ro-tel, a few drops of my FAVORITE hot sauce Tropical Chili Curry Delight.

Tuesday:

Breakfast - Morning Smoothie

Snack - Apple slices with mixed raw nuts

Lunch - Roast pork with left over curried black beans with a scoop of Mila

Dinner- "Spaghetti" with eggplant marinara

• We used spaghetti squash in place of the pasta, it cooks whole in the microwave in minutes. Saute eggplant in olive oil with 1 Tbsp of minced garlic and 1 cup of minced onion until cooked but still firm. Add one can of marinara sauce, simmer. Top with crumbled feta. The remaining marinara froze BEAUTIFULLY and gave me quick options for lunch during the week.

Coconut Curry Wrap 

Wednesday: 

Breakfast - Morning Smoothie

Snack - Apple slices with mixed raw nuts

Lunch - Leftover eggplant marinara over fresh spinach topped with some crumbled feta and some Mila

Snack - Veggie chips and salsa

Dinner - 1/2 GF curried coconut wrap with pineapple from Ethos 

Thursday: 

Breakfast - Morning Smoothie

Snack - Veggie chips and salsa

Lunch - the other 1/2 GF curried coconut wrap from Ethos 

Dinner - Collards

• In a large pot bring 6 cups of water to a boil, add large bag of sliced Collards, onions, pepper sauce and 1/4lb chopped bacon let simmer until greens are cooked. This made A LOT of collards so the meat amount was negligible in the finished product. It DID make them taste nummy though!

Friday:

Breakfast - Morning Smoothie

Lunch - Leftover eggplant marinara over fresh spinach topped with some crumbled feta and some Mila 

Snack - Mixed nuts with m&m's blast that candy jar at work!

Dinner - BBQ Brisket, Sweet potato fries

Snack - Frozen coconut yogurt with fresh coconut shavings and mandarin oranges 

Saturday:

Breakfast -  I don't often eat breakfast on Saturdays because I teach 2 yoga classes in the morning

Lunch -  ugh...I was hungry and opted for the grilled franks my hub had just made (at least they were non-cured/nitrate free)

Dinner -  Steamed Mussels with tomato sauce and steamed spinach

Sunday:

Breakfast - One egg, two turkey sausage patties, hashbrown casserole

Lunch - Morning Smoothie (it's not just for breakfast)

Snack - cucumber slices with herbed seasoning 

Dinner - Grilled lamb with left over collards, watermelon slices

So there you have it, my first week.

After grocery shopping, this coming week already looks to be higher in the plant based ratio. My pleasant experience with Tofu in my curried wrap from Ethos encouraged me to buy some for Pad Thai this week in place of chicken and I purchased Shirataki Noodles which I've read rave reviews on but have yet to try.

I'll do better with pictures this week too :)

You gotta start somewhere

The next step in the evolution of Babs (that's me) is a diet that is nutrient rich and is 90% plant-based. You can read more why, here.

But here, on the GF blog, I'll chronicle my journey by means of a weekly menu and maybe even a shopping list :)

While a plant-based diet isn't necessarily GF, for this girl, it has to be so feel free to tweak as your needs dictate.

I've already started my transition and I'm keeping copious notes for next week's post but for now, it's fair that you understand my starting point, and how I'll compute my percentages.

I'm not a statistician nor is this a funded project (darn). I'm soley going about this for personal reasons that feel right physically, mentally and even spiritually so whether I eventually wind up vegan, or I may hover at the 85% mark it's my lotus to open.

By my rough estimation, my diet is currently 60 - 70% plant based.
We already juice and make vegetable/fruit smoothies 5 of 7 mornings a week
I get my essentials from Mila*, a plant based, raw, whole food.
The whole family eats intentionally vegetarian 3 to 4 times a month (I shoot for one dinner a week)

Below is the recipe I use for our morning smoothies. (for 2 servings)

Put all ingredients in blender and blend until smooth:

2 c Juice  (We juice 2x a week: carrots, apples, celery...sometimes cucumbers)
2 c Coconut Water
2 scoops Mila
1 TBSP almond butter
1 c greens (I typically used mixed spring greens or baby spinach)
6 or 7 whole, frozen strawberries
1 1/3 c frozen berries (blackberries, blueberries or raspberries)

*full disclosure, I am an independent distributor of Mila, but only became one after I experienced the benefits!

Put some FUN in your Green Beans!

Anyone who knows us, knows we like to give thanks...with all the trimmings :)
Our favorite time to grocery shop is right after Thanksgiving when turkeys go on sale. We buy a few and put 'em in the deep freezer so we can give thanks all year long.



crunch em up so they sprinkle!

 Well you also know that you can't have turkey without the green bean casserole...turkey and green beans are soul mates :) In the past, we've made our own french fried onions which turned out great, but can be a bit of a time suck if you're just having a turkey feast on any old weekday after work. This year, we decided to have a little more fun...FUNYUNS are Gluten Free and a perfect quick topping for a scrumptious green bean casserole.

Now I understand, something you buy in the processed, crap food aisle may not be your number one choice to sprinkle on your green beans. Sarah, our regular cashier, noticed them in our cart and gave me a raised eyebrow...but sometimes concessions need to be made for convenience sake :)

I don't really follow any specific recipe for my casserole


Mix in your Funyuns, bake at 350 for 45 min to an hr



• 1lb or 2 of fresh green beans, snapped and quick boiled
• 1 can of progresso cream of mushroom soup
• 10 sliced baby bella mushrooms
• salt and pepper to taste
• as many crushed funyuns as you deem necessary, half mixed in, half sprinkled on top

Another hit with the fam...but this MAY be because they had funyuns to snack on afterwards :)

Try it out...let me know what you think :)

More Bang for your Butternut Buck

I lurve me some butternut squash...but I always pass it up in the grocery store unless it's pre-cubed.

Well fear the squash no more, I did a little research in my Madhur Jaffrey cook book, and they're much easier to handle than I thought and were the star of two meals I made this month.

First, the prep.

Cut the stem from the bulb of the squash and peel.

Slice the peeled stem into 1/4 or 1/2 inch slices, then cube.

Scoop the seeds out of the bulb and peel and slice in the same manner.

*I did not peel and slice the bulbs as they inspired me to make a stuffed butternut squash bowl*

The cubed squash was used in a yummy winter curry I brought to a gathering of fellow staff from Ananda Yoga and Massage. Several of us follow a gluten-free diet and some are vegetarian and this was a great dish to share. It was also another excuse to use my tamarind concentrate and new mortar and pestle ~smile~

Ingredients:

1 1/2 Tbsp. vegetable oil

1/2 tsp black mustard seeds

1 1/2 cups chopped onion

3 garlic cloves, minced or pressed

1 tablespoon grated fresh ginger

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp ground cardamom

1/2 tsp salt

1/4 tsp cayenne

4 cups cubed potatoes

4 cups peeled and cubed butternut squash

1 1/2 cups water or vegetable stock

1 Tbsp. tamarind concentrate

2 cups fresh chopped tomatoes

1 15-oz can chickpeas, drained

2 Tbsp chopped cilantro

Heat oil in a medium saucepan and add mustard seeds. Once the seeds pop, add the onions and saute until translucent.

In a small bowl, combine garlic, ginger, cumin, coriander, cardamom, salt and cayenne. When onions are translucent, add the spice mixture and cook 1 minute while stirring. Add potatoes, squash and stock and bring to a boil. Reduce heat, cover and cook until veggies are barely tender (15 min).

In a small bowl, dissolve the tamarind in a few tablespoons of the hot cooking liquid then add to the vegetables. Add tomatoes, chickpeas and cilantro. Cover and simmer for 10 min.

Serve on rice if desired, add some plain yogurt or fresh cilantro to the top.

Now...what did I do with the squash bulbs?

Well I add this to my long list of "Mommy made it up" dinners.

I've been using this phrase, "Mommy made it up..." for years when I'm asked what's for dinner,  and my daughter will tell you, these MMIU recipes are the BEST dinners and she says I should write a book :)

Ingredients (to the best of my recollection)




3 squash bulbs, seeded (not peeled)

1 Tbsp vegetable oil

2 zucchini squash, cubed (not peeled)

1/2 cup chopped onions

1 Tbsp minced garlic

1 package shitaki mushrooms, chopped

1/4 c parmesean cheese



1 slice Muenster cheese

(check out these vegan cheese options)

Heat oil in medium sauce pan and saute onions and garlic until the house smells so good even the neighbors want dinner. Add zucchini and let cook for 1 minute, add mushrooms and parmesean cheese and stir to coat. Remove from heat.

before heading into the oven for an hour and half nap

Place 1/3 slice of Muenster cheese in the bottom of each squash bowl.

Stuff each bowl with mushroom mixture and cook at 350 degrees for 1 1/2 hour under ventilated tin-foil tent.

Let me tell you , this is UBER nom nom nom.

The squash cooks up just right and keeps all the other veggies moist during the cooking time. The whole fam enjoyed it and it's on the MTAL (make this again list)

Enjoy

An ode to Brinner, Pumpkin Pancakes

Today's post is en hommage to a friend and fellow blogger Jennifer. Several weeks back she posted a recipe for Pumpkin Pancakes that I just KNEW I had to convert to a gluten friendly version. They are super yum and although we had them for Breakfast on a special Sunday morning, they would definitely make a great Brinner (breakfast for dinner).

These are the ingredients from Jen's original recipe

• 2 cups Bisquick
• 2 eggs, lightly beaten
• 1/2 - 3/4 cup milk
• 1/2 cup pureed pumpkin
• 2 T sugar
• 2 tsp baking powder
• 1 tsp vanilla
• 1-2 dashes pumpkin pie spice

This is how I adjusted the recipe to be allergy friendly (not just gluten-free)

• 2 cups Gluten Free Bisquick
• 2 T ground flaxseed in 1/3 cup warm water
• 1 1/2 - 3/4 cup Almond milk
• 1/2 cup pureed pumpkin
• 2 T sugar
• 2 tsp baking powder
• 1 tsp vanilla
• 1-2 dashes pumpkin pie spice

Blend all ingredients until well combined. note* I used more milk than the original recipe called for and this may be due to the nature of the GF bisquick,  but you can always start with less and add more as Jen suggested.

I cooked these in our cast iron skillet with a bit of butter to give them a nice crispy outside and they were a hit with the fam. Very tasty with a bit of syrup or agave nectar, and savory with a sprinkle of salt and pepper...so they go either way and are a nice alternative to potato pancakes.

Sometimes, you gotta have a smoothie

The hubs and I have developed a nice little smoothie addiction as of late. We've been Planet Smoothie fans for years and they have several gluten free options...but it's not always convenient to head out to our local smoothie place and NONE of them are open early enough for us to have them in the morning...so we experiment with our own.

We have a personal blender by Hamilton Beach that works better than ANY full size blender I've ever owned for crushing frozen fruit and giving a nice smoothie consistency.

Our recipe:

1 cup Naked Juice (check the label for gluten free options)

2/3 cup frozen fruit

1 banana

1/4 cup Stonyfield Farm French Vanilla Yogurt

1 scoop RAW Meal

Blend

Drink

YUM

We were using Mila's chia seeds in place of the RAW Meal, but honestly the were a bit pricey and we like all the ingredients in the Garden of Life product and it's readily available at our local WFM. It does add some substance to the smoothie though, so I may switch to skim milk or a lighter juice to balance things out.

From the Garden of Life Website:
Containing 26 superfoods from RAW organic seeds, sprouts and greens, RAW Meal provides 34 grams of protein, 9 grams of fiber and a healthy 2.5 grams of fat making it an excellent choice for “weight conscious” individuals. RAW Meal also offers 20 Vitamin Code vitamins and minerals providing at least 100% of the Daily Value of 16 key nutrients.

Just as important is what’s NOT included in RAW Meal.  It is gluten-free, dairy-free and lactose-free. It has no fillers, no isolates, no synthetic nutrients, no artificial sweeteners and no preservatives.

We've decided, it's good stuff!
I've been reading some intriguing smoothie recipes lately...we have basil that needs to be harvested before it gets too cold here (yes it gets cold in Florida, last night it was 28 degrees!) So next week's menu includes a strawberry basil smoothie...I can't wait.

Yummy Hash and Perfectly Poached Eggs

If you follow my other blog, you've heard me rave about this recipe before...but I never actually posted the recipe. So, since it's what is for dinner tonight...and I have to wait for the water to boil...I'll catch you up to speed and you can add the ingredients to your shopping list!

Once again, another recipe from my favorite cookbook (are you seeing a pattern here?)
Potato and Asparagus Hash

Ingredients:

5 cups peeled diced potatoes (1/2 inch cubes)
2 cups chopped fresh asparagus
2 tablespoons vegetable oil
2 cups diced onions (I use one cup of green onions and one cup of yellow onion)
2 garlic cloves, minced or pressed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh dill
3 cups fresh spinach (this is a Popoff family addition to the recipe)

Bring 6 cups of water to a boil
Add the potatoes and cook for 5 minutes until tender but still underdone
Reserve the water and transfer potatoes to a large bowl.
Add asparagus to the still boiling water, cook for 2 to 3 minutes maintaining bright green color
Drain and add to the bowl of potatoes.

Add 1 Tbsp of the oil to a skillet and warm over medium heat
Saute onions, garlic salt and pepper until onions are golden
Add sauteed onions and dill to potatoes and asparagus, stir well

In a large nonstick pan, heat remaining tablespoon of oil.
Fry potato mixture in two batches for 5 to 10 minutes each until potatoes are golden brown.
Toss in spinach for final 1 or two minutes to wilt.

This was our first version...before we added the spinach to wilt
still yum!

Super yum topped with a perfectly poached egg!*


*reserve the water you used to boil the potatoes and asparagus and you won't have to wait to poach your eggs!

New Year's Black-Eyed Peas -- LOUDER!

so fresh you can still see it steaming

I wanted to make something other than our traditional Hoppin John and Cornbread so our family rang in 2012 with a kicked up version of a Black-Eyed Pea dish. Once again I turned to my favorite cook book  and opted for an Indian skillet with tantalizing spices that danced in the air as it cooked and had us all anticipating not only a good start to the year, but a GOOD dinner.

The recipe calls for tamarind concentrate, which I found at Whole Foods Market, but if you can't find it where you are, 1 to 2 teaspoons of fresh lemon juice can be used instead.

To save some time, you can use a good brand of canned black-eyed peas with no preservatives, I stumbled across some pre-soaked peas in the produce section of our local grocer that only required a 10 minute boil to be just the right consistency.



Ingredients:
2 tablespoons vegetable oil
1 cup chopped onions
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger root
1/8 to 1/4 teaspoon of cayenne (we went with 1/4)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup water
1 teaspoon tamarind concentrate
3 cups cooked black-eyed peas (rinsed and drained)
1/2 cup chopped fresh tomatoes
2 cups rinsed and chopped fresh spinach (we used whole baby spinach leaves)

The newest addition to our kitchen,
just in time to grind the coriander seeds
from last summer's cilantro plants.

Heat the oil in a skillet over medium heat.
Add onions and garlic and saute until onions start to brown.
Add the ginger, cayenne, cinnamon, cardamom, coriander and salt and mix well.
~It starts to smell REALLY yummy right about now~
Stir in water, tamarind and black-eyed peas, cover and simmer for 10 minutes.
Add tomatoes and spinach, cook until spinach wilts.

Serve immediately over rice or on it's own.
We added a dollop of sour cream for a nice texture and cooling complement to the spices. 

Hanker for a hunka....CURRY

I've been on a curry kick lately.

Years ago I couldn't even take the smell of it, now...I can't get enough.

I don't quite trust restaurant curry yet...only because no chef in town can guarantee me it's safe (GF) so we've been tinkering with recipes at home. Some have flopped, some have tasted great but nothing to write home here about...yet. So here's a quickie to tide you over.

Curry Chicken Salad

SO super easy and SO yum!

I start with a can of Valley Fresh Canned Chicken

add Hain's Safflower Mayo to taste

Shake on your favorite curry powder (be sure to check the label) I like mine hot :)

add a dash of salt

Add ice cold red grapes and slices of granny smith or gold delicious apples to give it an extra punch, celery slices are nice for crunch too.

The secret is in letting it sit (refrigerated of course)

I make it in the morning and pack it in my lunch and it's JUST right by then.

So, voila or छिपी

quick, nom nom nommy Curry!

What you have...it's What's for Dinner

We had a pretty good menu planned out for the week...the hub and I shopped on Sunday after taking stock of what we had to work with. Wednesday is a busy night in our house; after running kids to and from lacrosse practice, we're not home sometimes until 8:00 so we needed something quick. The plan?

Fried Catfish with a little added kick to the GF breading recipe that we taste tested in our Country Fried Steak. We thought we had some catfish filets...but the catfish thought otherwise.

So...

What you have becomes what you have for dinner!

We had already planned on Chicken Nuggets and Tots for the kids. Did you know...Ore-Ida tots are gluten free along with many of their other products!

We had a crab platter with steak on Sunday and had some crab left over so...we made fried crab nuggets.

Now we always have different GF flours on hand, buy one type once a month and after a while you will too.

Better than fish & chips!

1 Cup Brown Rice Flour

1 Cup Corn Starch

1 Tbsp Baking Soda

2 eggs and 1 egg white

1/2 cup milk

Salt and Pepper to taste

Mix the dry ingredients in a large bowl

Whisk eggs, milk, salt and pepper in medium bowl.

Coat crab (fish, chicken, veggies...you get the idea) in the milk/egg mixture then toss in flour mixture to coat.

Fry in hot oil over medium high heat until golden brown.

*Crab is definitely better fried a bit on the crispy side

We added curry powder and cayenne pepper for a little kick, salted the crab after it came out of the oil and squeezed fresh lemon over the top

DELISH!

Sometimes the BEST things are Naturally Gluten Free

If you've read my Product Review tab, you've read my opinion that the increase of Gluten intolerance,sensitivities and Celiac are directly related to the exponential rise in dependence on processed food.

Sounds about right...

And if you've clicked through the offerings on my website,
you're probably wondering where the non-processed food reviews are hiding.

I apologize

Please forgive me

How could you deny those puppy dog eyes...

I'm guilty of firing off a quick post when I find something quick and easy

get it...quick = quick

But this isn't my every day

After visiting Linda's Gluten Free Wednesday, I called to mind all the things I eat every day...that everyone else in my house eats every day too, and I'm the only one with an intolerance

Why?

Because there's tons of great food out there that is just naturally Gluten Free.

Now mind you, there are some simple changes that may need to be made to your staples and spices (like the soy sauce in this recipe), but for the most part you should be able to create your meals without a single package or container that screams "GLUTEN FREE" somewhere on the label.

So my promise to my readers?

I'll tell you more about what I eat day to day, not just the neat things I stumble upon once in a while.

Day to day...yeah...that's more like REAL Gluten Free Living!

So here's what we had for dinner Wednesday night

Sweet Crusted White Shark with Asparagus

We've never had shark before and it was on sale at the fish counter so I decided to give it a try.

The texture is really nice and would hold up perfectly in a grilled kabob. The flavor is much like a scallop or crab/lobster. Semi sweet, not too fishy.

I was concerned that the glaze might be too sweet but it was just perfect.

The asparagus was a bit "mushy" for my taste...but I get out-voted when it comes to asparagus cooking times in my house :)

2 TBSP butter

2 TBSP brown sugar
2 Garlic Cloves, Minced
2 tsp fresh green onions, chopped
1 tsp soy sauce (be sure to choose a Gluten Free brand)
1 TBSP fresh squeezed lemon juice
1 LB Fish

Mix all the ingredients except the fish in a small saucepan until the sugar dissolves.
Baste the fish with the glaze and place under the broiler turning every 4 to 5 minutes until fish is completely cooked (cooking times will depend on the fish you use)

Things we learned about shark

1. YUM we love it!
2. Shark steaks are typically very thick, we will filet them into thinner steaks next time
3. Folks who do not care for fish will LOVE this fish

Banana Pudding Pie a.k.a Easter Numminess!

Last Friday after a positively perfect pizza pie, the hub and I headed over to Whole Foods in search of a GF B to BYOB. I wound up with Green's Endeavor. It wasn't bad, but I don't think I'll buy it again. It was rather sweet for a dark beer...and before I knew I was intolerant, I was quite the beer connoisseur so the sweetness really killed it for me.

While we were there I took a gander at the dessert offerings. Dessert was my task for Easter dinner with the fam and I admit...I was looking for a quick "bring it instead of bake it" option when I spotted Gluten Free ready made pie crust!

Two crusts come in a package for $6.99...if the taste was right, this would become a staple of my baking and I found myself excitedly thinking over different fillings as I gingerly placed the score in my beloved Feed 100 Bag from my Cage Free kindred spirits.

So today was the day...being Easter and all.
I decided on a Banana Pudding Pie, the crust could take the place of the nilla wafers.

I baked the crust for 30 minutes prior to filling. The directions called for pie weights so I improvised and used sunflower seeds which did the trick quite nicely. Bouns... when the pre-baking was over, I had a nice breakfast treat...warm, toasted sunflower seeds are nummy! I read that dried beans or rice also work nicely as a replacement for fancy schmancy pie weights but don't plan to use the beans afterwards, save them for the next time you need pie weights! OH and be sure to put a piece of parchment or wax paper between your weights and your crust!



Before the final 30 minute baking



Golden nummy deliciousness after baking!



ingredients ready for action!

This recipe is an alteration of a version I found here.

1/3 cup sweet sorghum flour
dash salt
2 1/2 cup low fat milk
1 can fat free sweetened condensed milk (Eagle Brand is GF)
2 large egg yolks
2 tsp. Spice Islands vanilla extract (GF and no added corn syrup)
3 cups sliced ripe bananas
4 large egg whites
1/4 cup Stevia in the Raw
Pre made Gluten free crust

Bake crust for 30 min at 325.

Place flour and salt in medium sauce pan
Add milks and egg yolks, stir well with whisk.
Cook over medium heat 13 - 15 minutes or until thick. (This is 5 to 8 minutes longer than called for in the original recipe)
Remove from heat and stir in vanilla extract.
Layer bananas and pudding mixture in crust ending with a pudding layer.

Beat egg whites at high speed with electric mixer until foamy.
Gradually add Stevia 1 TBSP at a time until stiff peaks form.
Pour over pie mixture sealing all edges.
Bake at 325 for 30 to 35 minutes or until golden brown.

* This actually makes enough filling for 2 pies or, like we did, one pie and one baked banana pudding

**Next time, I will add the bananas to the final few minutes the pudding is simmering so they are a bit more "mushy" in the pie. This is my hub's personal preference...and since banana pudding is his all time favorite, his preference wins :)

Dessert got rave reviews at dinner.
The crust is buttery and flaky tasting and has no GF aftertaste. I already have plans to quiche the one waiting for me in the freezer!


For more great dessert ideas...check out Gluten Free Homemaker's Wednesday Carnival in search of dessert bar recipes!! YUM

"Mom's" Tuna Casserole

This was fan-dang-tastic
I've made it before with tinkyada pasta shells but this week was a "cook what you have in the cabinet" week  so I used up the Lundberg wild rice from the scallop recipe last week.

This is sorta kinda my mom's recipe. I don't think it exists anywhere in writing so it's how I remember my mom putting it together as I watched from atop the butcher block when I was a kid. I've made it a bit "healthier" by using fat free/lowfat ingredients without compromising taste. My fam ATE IT UP

1 cup uncooked wild rice
1 8oz package sliced mushrooms (we always go portabello)
1 can Progresso Creamy Mushroom soup or Amy's Organic Cream of Mushroom soup (both are gluten free)
1 package frozen peas
1 8oz package fat free shredded cheese
2 4.5 oz cans solid white tuna
Salt and Pepper to taste

Cook the rice according to package instructions **if using Lundberg, the cook time is 55 minutes so start the rice early**
Add all ingredients to rice in a large mixing bowl and stir until mixed well. Remember, this soup is NOT condensed so you do not need to add any milk or water.
Bake at 350 for 30 minutes.
I sprinkled a smidge of shredded monterey jack cheese over the top during the last 10 minutes of cooking.

Mom used to add buttered bread crumbs to the top of this which made a fantastic "crust" but probably added a gajillion calories and I really didn't miss them in this final version!

Super duper tasty!
Replace the peas with broccoli and the tuna with chicken for a nice variation!

Curried Sea Scallops

If you've ever watched Hell's Kitchen you understand the apprehension I had in tackling scallops! They can be RAW or Rubbery...either way you wind up being called a donkey!
Yes, that is what I heard in my head last night as I unwrapped the scallops I had planned for dinner... this could be very good, or this could be very bad...

About a year or so ago I developed a craving for curry. I had never cared for it before, actually detested the smell and the taste but now I can't seem to get enough of it...that craving pushed my past my scallop fears!
The important part to this recipe is following the cooking instructions for the scallops. 2 minutes on each side then 3 minutes in the sauce. Too little time...RAW! Too much time...RUBBERY!

Don't be a donkey!

Take your time...2 minutes per side can FEEL like forever, but it's worth your patience :)



This is just before the final phase, don't try cooking the scallops all at one time! They need their room.

 This dish is just right for those wanting to try out curry before commiting to it. For those of you, like me, who have a CRAVING for it, keep your shaker on the side and add some to your plate! It's a nice fresh tasting meal another great spring/summer dinner. We paired ours with Lundberg Wild Rice and some fresh spinach simmered in 1/4 cup of fat free chicken broth (Progesso is GF) until wilted. (p.s. all Lundberg rice products are Gluten Free so mix it up a little and try some new flavors!)

TIME ALERT (yes other than the scallops)
If you're going to take my suggestion and go for the Wild Rice, it takes 50 - 55 minutes to cook...so start it early!

Ingredients:
2/3 cups fat free, reduced sodium chicken broth
1/4 cup fat free half and half
1 1/2 tsp fresh lemon juice (I wedged my lemons, used the juice from 3 wedges then made lemonade with the rest!)
3/4 tsp curry powder (more to taste)
1/2 tsp salt
1/4 tsp black pepper (don't let me fool you...I NEVER measure salt or pepper...just grind it in there!)
1 1/4 lbs scallps
4 tsp gluten free flour. I used Bob's Red Mill Garbanzo Fava Flour
1 spray of cooking spray
2 tsp olive oil, divided
2 Tbsp fresh chopped parsley
2 Tbsp fresh scallions thinly sliced

Instructions
Combine the first 6 ingredients in a bowl; stir well and set aside

Pat scallops dry to remove excess water
Lightly coat scallops with flour (next time, I'll add some curry powder to this step)
Coat a large nonstick skillet with cooking spray, add 1 tsp of oil
Place over medium-high heat
Once pan is hot, add half of scallops; cook 2 minutes on each side.
Remove scallops and set aside, repeat with other half of scallops and remaining oil.

Return all scallops to pan and add broth mixture
Bring to a boil, cook until sauce begins to thicken, about 3 minutes.
Ta Da!
Sprinkle with parsley and scallions and serve!

Serves 4 generous portions

New Season, New Pasta, GREAT Recipe!

Warmer weather is definitely here down South, we hit 90 degrees today...so much for spring!
This week I intentionally planned meals that were didn't require a lot of effort in the kitchen!
Yesterday it was BLT sammies on that great UDI Bread I've mentioned before.

Tonight...Lemon Pasta with Asparagus!

My local grocer had a new brand of GF pasta on sale so I grabbed a bag a few weeks ago and this recipe was the perfect opportunity to try it.
The Heartland Gluten Free Penne was super tasty and like their website claims, "your family will never be able to tell it's gluten free!" The directions call for boiling it 11 to 13 minutes but I think it could've gone 14 with no problems as 13 left it a bit more on the firmer side of al dente.

This recipe is a fantastic spring/summer dinner and I imagine would be delish chilled (I'll have to imagine because there are NO leftovers!)

The recipe serves 6
(the picture is an "after I'd already had a few bites... you know how bad I am at remembering to take pics! servings are definitely generous size)

1 package of GF pasta
2/3 Tbsp Butter
2 tsp olive oil
1/2 c gf chicken broth (we use progresso)
1 large egg
1/3 c grated parmesean cheese
3 Tbsp fresh squeezed lemon juice
2 1/2 tsp lemon zest (one lemon is the perfect amount for zest and juice)
salt to taste
pepper to taste
1/4 cup of fresh chopped parsley (we used parsley and cilantro...a-mmmmmmmm-azing fresh taste!)

Cook the pasta according to package directions, drain and set aside in colander
Add butter and olive oil to the pasta pot, melt
Add broth and heat through 1 minute

Remove pot from the heat
Return pasta to the pan, add egg and cheese and toss to coat
Add lemon juice and zest, toss to coat
Sprinkle with salt and pepper and dress with parsley/cilantro

I also sauteed 1 lb of fresh asparagus on low heat in 2 tsp of olive oil and 1/4 c of water and added it to the pasta in the final step. This would also be wondeful paired with a nice white fish or with some chicken breast added to the pasta.

I'll definitely be making it again ...the fam LOVED it!

Risotto Ramsey Would Love

Do you watch Hell's Kitchen? If you do you've probably noticed that Risotto is always on the menu. Last season's offering was an interesting bright green color that made my family wonder how good it could be but it got rave reviews even if it did look radioactive!

While perusing my favorite shelf stickers at the grocery store I came across Lundberg Risotto Florentine with Spinach & Mushrooms and decided to give it a go! It's very reasonably priced at $3.50 a box and went wonderfully with the chicken scaloppi and asparagus I made for dinner last night. My daughter called it "restaurant worthy!"

She is right! The risotto cooked up perfectly and was not sticky or mushy at all. We garnished with parmesean cheese and rosemary (as per the box suggestion). Following package instructions was a snap and this side dish cooked up in 20 minutes.

I steamed the asparagus with a bit of lemon zest and tossed the chicken in cornstarch with a bit of seasoning prior to cooking in just a bit of oil for 8 minutes on each side. I served the chicken atop the risotto with some capers spinkled on top.

Oh how I wish I had snapped a picture ... it was restaurant worthy :)