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I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow

Ingredients

  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)

Assembly

  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Five for Friday: Fall Recipes

21 Nov

It’s Friday (get your groove on!) and I’m linking up with Courtney, Cynthia, and Mar for the Friday Five link up. Today it’s right down to it: favorite fall foods!

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Photo credit: beltwaybambinos.com

What are you guys eating this fall? What’s on your Thanksgiving list?

Katie Garibaldi’s Zucchini-Carrot No-Noodle Pasta

4 Sep

Ed Note: Today we’ve got an awesome no-noodle pasta from Katie Garibaldi, a San Francisco-based singer who’s a little bit country and a little bit soul, and definitely worth checking out. She’s a healthy eater after my own heart, and I’m thrilled to feature her recipe here! For more gluten free noodle ideas, refer back to these CuK favorites: butternut squash spaghetti and protein-packed blackbean noodles.

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I’ve always considered myself a pretty health-conscious person and started experimenting with cooking more nutritious recipes that didn’t include gluten or dairy. Problem is, my husband and I love pasta. Gluten-free pasta noodles are available in the stores, but as I started eating more and more clean foods, even those began to seem heavy and unappealing. In researching healthy recipes, I stumbled upon a technique of using a vegetable peeler to peel zucchini and use those as pasta noodles. I thought it was brilliant: a pasta dish without all the heavy grains! So I experimented with different veggies and ingredients. Really, the combinations are endless. In this recipe, I use zucchini and carrots for the pasta, and mushrooms, broccoli, and tomatoes for the “meat” of the dish. The sauce is a healthy pesto sauce that’s very easy and quick to make. This dish is packed with vegetables and nutrients, and the best part is you get full without feeling heavy and bloated—just clean and satisfied.

Katie Garibaldi recently unveiled her seventh full-length release of all new compositions since her award winning Next Ride Out in 2009. Brent Black of criticaljazz.com calls Follow Your Heart, “Americana music that transcends genre and geographic location,” in his five-star review of the album. When not performing and recording, Garibaldi can be found researching and creating healthy and personalized recipes for herself and her new husband. 

 Katie’s Veggie No-Noodle Pasta

Serves 2

Ingredients

Pesto Sauce

  • 2 c cilantro
  • 2 TBS raw sunflower seeds
  • 3 TBS raw cashews
  • 4 garlic cloves
  • 3 TBS fresh lemon juice
  • 1 tsp tamari
  • ½ c olive oil

Veggie No-Noodle Pasta (serve with pesto sauce):

  •  1 c sliced mushrooms
  • 2 c broccoli florets
  • 3 TBS olive oil
  • 1 tsp sea salt
  • 2 c cherry tomatoes
  • 2 zucchini
  • 2 carrots
  • Garnish: shredded cabbage

Assembly

1. To make the pesto sauce: Blend the cilantro, sunflower seeds, garlic cloves, lemon juice, and tamari in a food processor until finely chopped.  Blend in the olive oil until smooth.  Put aside until ready to serve with meal.

2. Preheat the oven to 350 degrees and prepare a non-stick baking sheet.  Put the sliced mushrooms and broccoli florets in a bowl with the olive oil and sea salt.  Toss to coat.  Transfer them to the baking sheet and bake for 30 minutes.  Halfway through baking time, add the cherry tomatoes.

3. Use a vegetable peeler to peel the zucchini and carrots into “pasta noodles” and put them in the same bowl you used earlier (for the mushrooms and broccoli) to coat them in the leftover olive oil.  Toss to mix up the pasta and set aside.

4. Place the pasta on two dishes and top with the roasted vegetables. Drizzle the pesto sauce on top, and garnish with shredded cabbage for added crunch. Serve and enjoy!

Tips for a Yummy Salad and a Basil Sort-of Salad Dressing Recipe

12 Aug

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Anyone know why restaurant salads always come out better than made-at-home salads? I really wish I were a bring-salad-to-work kind of gal, but whenever I do that I find myself wishing I had just sucked up the eight bucks and gone to Sweetgreen. Come to think of it–pretty much no matter what I bring for lunch, I am still wishing I had Sweetgreen. Some things can’t be helped, I guess.

Yesterday I had all the fixings for salads and figured I might as well give it a go. Mary over at Minutes Per Mile makes an amazing Sweetgreen-caliber salad pretty much every day and after a few minutes drooling over some of her best work I decided it was the day I’d make my own damn delicious salad.

I am so pleased to report that it was a successful mission! I am going to chalk up yesterday’s victory to two new methods: 1) I cut the kale with kitchen scissors instead of shredding it with my hands–maybe kale is more delicate than originally thought and cutting it helps maintain crispness? I’m gonna go with that. 2) I didn’t make a dressing, per se–instead, I made a sort-of pesto that had a tabbouleh consistency. I really preferred this to other, wetter dressings. Who knew?

So today our recipe is for the basil sort-of salad dressing, pictured above in the bottom right corner. If you prefer to pour your salad dressing rather than scoop it, just add more oil. The salad above is a bed of kale, shredded carrots, 1/2 a sliced avocado, 1/2 sliced tomato, and sauteed brussels sprouts.

Basil Sort-of Salad Dressing

Ingredients

  • 1 bunch spinach
  • 1 bunch basil
  • 1/2 lemon, sliced into food-processor-friendly chunks
  • oil, to taste– I used about 1/8 c, which gave me tabbouleh-like texture. Use more for more liquidy dressing.
  • 1/4 c hard cheese (I used mizithra–parmesan would work, too)
  • maple syrup, to taste (1/2 tsp was all I needed to cut the lemon’s tangyness just enough)

Assembly

1. Combine ingredients in a food processor and blend to desired texture.

Kale Feta Pesto

3 Jun

I’ma tell you something straight up– Kermit has been LYING to us all these years. It is so friggin easy to be green.

All weekend I was craving green but ended up eating nachos (go figure). So when it came down to grocery shopping last night, I was a green-buying machine. I even ended up buying pre-made spinach fettuccine, which surprised everyone involved because I’m not really into pasta and I’m not really into pre-made food. But after a 12-hour shift and a 5-mile hill-interval run, anything goes.

Once I got home with all the sprouts and leaves and crowns and bunches, I had to figure out what to do with all that iron-heavy produce. I remembered this delicious and so, so easy cilantro pesto and decided to see if I could make it even greener without expending very much effort. Done and done. I really like this earthy-yet-tangy pesto and am looking forward to putting it all over my other cosas verdes this week.

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On a side note–RP’s gluten-free pasta was pretty yummy. It probably won’t become a regular in my kitchen because a) the first ingredient is rice flour and b) there’s no ACTUAL spinach in the spinach fettuccine (RP– you can do better than spinach powder!), but as a non-pasta-connossieur I found it enjoyable in a pinch.

Kale Feta Pesto

Ingredients

  • 1 bunch of kale, washed
  • 1 bunch of cilantro, washed
  • 1/3 c pine nuts
  • 1/3 c olive oil
  • 1/3 c feta cheese
  • juice of 2 limes

Assembly
1. Combine everything in a food processor. Add more leaves or oil to suit your taste and texture preferences.

2. Add as much as you’d like to hot pasta of your choice.

Blueberry Ice Cream Parfait

26 Mar

“You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, ‘Let’s get some parfait,’ they say, ‘Hell no, I don’t like no parfait?’ Parfaits are delicious.”

–Donkey (of Shrek fame)

Truer words were never spoken. My love of parfait started way back in high school when McDonald’s introduced the Fruit ‘n’ Yogurt Parfait–luckily, I’ve kicked it up a notch since 2002 and today’s post is not about fake yogurt, sugary syrup, and genetically modified fruit.

Back before QueijoKef and I went on a Miami bender, CousinKef and ManCaveKef came over for crockpot chicken tikka masala and GF naan.  The obvious thing to do would have been some delicious Indian-inspired dessert (Rasika’s cardamom ice cream comes to mind) but your resident contrarian friend ChefKef took things the other way and went hog wild on an American favorite: blueberries.

I saw this recipe for no-bake Greek yogurt blueberry ice cream and pretty much every synapse in my head fired at once. Determined to make a cute little dessert deserving of my wonderful cousin, I decided to layer it with Babycakes NYC’s vanilla cupcake and drizzle a lemon blueberry sauce allllll over that puppy to make the love child of an ice cream cake, a trifle, and a parfait. Are we in heaven yet?

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Absolutely none of these components requires one ounce of skill (the cupcakes are a ONE BOWL miracle) and I was quite pleased with the results- although as soon as I put them all into mason jars, I realized I should have served them in these cute little ramekins I have. Alas. Presentation has never been my strong suit.

 

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Blueberry Ice Cream Parfait

–The Cake

  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • 2/3 cup coconut oil
  • 1 1/3 cups agave nectar
  • ¾ cup homemade applesauce or store‑bought unsweetened applesauce
  • 3 tablespoons pure vanilla extract
  • grated zest of 1 lemon
  • 1 cup hot water

1. Preheat oven to 325F. Grease two standard 12-cupcake pans. In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.

2. Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. You’ll know they’re done when they’re golden brown and bounce back when pressure is applied gently to the center.

–The Ice Cream

  • 2.5 c blueberries (I used frozen)
  • 16 oz whole milk Greek yogurt (FIBBYDY)
  • 1/3 c sugar (I used coconut)
  • 1/4 c pure maple syrup
  • 1/4 tsp salt

1. Combine everything in a blender or food processor until smooth. Pour mixture into an ice cream maker and churn until thick, about 25 minutes. Pour or scoop Scoop into a large glass dish, cover, and freeze until firm — about an hour.

–The Sauce

  • 2 c blueberries (I used frozen)
  • 1/3 c coconut sugar
  • 1/3 c lemon juice
  • 2-3 TBS coconut milk

1. Bring blueberries, sugar and water to a boil in a heavy-bottomed saucepan. Reduce to medium heat and let simmer for 15 minutes, stirring often.

2. Stir in the coconut oil milk. Stir well and cook for  another 1-2 minutes, then remove from heat and let it cool.

The Parfait

1. Layer your ingredients as you see fit– I did sauce, cake, sauce, ice cream, cake, sauce.

Truffle Brussels Bake

5 Mar

I love saying the name of this thing… but not as much as I love eating this thing.

I saw this brussels sprout bake a few weeks ago on Tastespotting. I’m kind of off cheese right now (except for feta, βεβαίως) so I needed to substitute allll of that savory melted cheese with something else.

The only choice was truffles. And sesame oil. And mushrooms. Lots of mushrooms.

The truffle yogurt sauce is the real gem of this dish- I cannot wait to smother it all over everything. BFKef and I agree that this recipe as a whole is one note away from absolute perfection- he suggests adding siracha to the edamame, which I dont’ think is an all together bad idea. What would you add?

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Truffle Brussels Bake

Ingredients

For the truffle yogurt sauce

  • 1-2 tsp olive oil
  • about 4 oz mushrooms, sliced (that’s half of those containers at the grocery store)
  • 1 tsp sesame seeds
  • 1 onion, diced
  • 1 tsp sesame oil
  • 1 tsp truffle salt (do everything you can to get this)
  • 1.25 c yogurt (FAGE is best but you do you)
  • ground black pepper, to taste

For the rest of the bake

  • 1 TBS olive oil
  • 4 green onions, diced
  • 1 TBS tamari (or soy sauce if you can handle the wheat)
  • 16 oz bag of frozen and shelled edamame
  • 1/2 to 1 c bread crumbs (gluten free or otherwise)
  • feta to taste

Assembly

1. Preheat oven to 400F. Lightly grease a deep saute pan with olive oil and heat over medium. Throw in mushrooms and sesame seeds. Once the mushrooms are dark, fragrant and juicy (5 minutes or so), add the onion and sesame oil. Saute for another 3-5 minutes, until onions are soft and smell delicious. Remove from heat, but do not clean out pan.

2. Combine in food processor the onion/mushroom mixture with truffle salt, yogurt, and black pepper to your liking. Blend until you have a smooth sauce.

3. Fill a small sauce pan with water, bring to a boil. Throw in the edamame and corn and let it cook until the veggies float to the top. Strain out the water and set aside.

4. While the ‘mame cooks, throw the olive oil into the same saute pan you used for the mushrooms and heat over med-high. Add your brussels and cook til the edges are browned, which will take 7 minutes or so. Add soy sauce and let it cook a minute more. Remove from heat.

5. Spread the sprouts out into a single layer at the bottom of the pan you cooked them in. Then layer half the edamame/corn, and then half the yogurt sauce. Sprinkle with breadcrumbs and cheese to your liking. Repeat.

6. Put the whole pan right in the oven and cook at 400 for about 45-50 minutes, until you’ve got either breadcrumbs that are either golden brown (regular) or golden beige (gluten free … womp womp). Remove from oven and let sit for about 5 minutes before serving.

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