Tag: dairy free

Chocolate Blueberry Shake

Chocolate Blueberry Shake

I hope you guys all had a great weekend! We were lucky that our friend committed to a 6-hour drive through Washington DC traffic to come see us for a couple of days. This meant that we got to go out for delicious food and play board games. Josh and I basically decided last night that we need a week of cleaner eating after all the rich meals we had this weekend. This is one that Josh regularly makes, and it is great. It is very few ingredients, healthful, and will boost your energy. It is a solid choice for a Monday breakfast, or really for any time of the day.

Chocolate Blueberry Shake

June 26, 2017
: 4
: 2 min
: 3 min
: 5 min

By:

Ingredients
  • 2 cups chocolate soy milk - we used Silk
  • 1.5 cups blueberries (frozen are fine)
  • 1/2 tsp flaxseeds
  • 2 tbsp organic or natural peanut butter
Directions
  • Step 1 Put all the ingredients in your blender and mix it up!
  • Step 2 Feel free to top it with more blueberries.
  • Step 3 You can keep some in the fridge over night, if you see some of the oil beginning to separate, it is just the peanut butter!
Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

This week has had a lot of strawberries, and rhubarb. The combination is an absolute winner in pretty much all of its forms. This weekend, our friend Chris was visiting from New Jersey, and while he and Josh were nerding it up playing Magic I decided that I wanted to try to find a healthful recipe for the fruit. I ended up creating one that I think you are really going to love. It is simple, quick, and beyond delicious. The entire dish should be done in under 30 minutes. I think this is something that would be great for breakfast if you were to serve it with yogurt, or it could serve as a dessert. It really works for any time of the day. This recipe is gluten free, vegetarian, and vegan friendly.

Strawberry Rhubarb Crumble

June 24, 2017
: 6
: 5 min
: 25 min

By:

Ingredients
  • 2 tbsp maple syrup
  • 6 tbsp almond flour
  • 2 tbsp coconut oil
  • 2 tbsp agave syrup
  • 6 tbsp granola - make sure it is gluten free.
  • 1/2 stalk of rhubarb
  • 10 large strawberries
Directions
  • Step 1 Preheat your oven to 360F.
  • Step 2 Take 6 ramekins, and fill them with chopped strawberries and rhubarb. Take your maple syrup and evenly pour it over the fruit.
  • Step 3 In a separate bowl, mix together the remaining ingredients with your hands. The heat from your hands will melt the coconut oil.
  • Step 4 Cover the fruit, and top each with a tiny bit more granola if you wish.
  • Step 5 Put in the oven and bake until it is golden and a bit crispy. It should not need more than 25M.
  • Step 6 You can either serve immediately (it will be hot) or wait a few minutes.
Ratatouille

Ratatouille

So I am not sure about you, but I absolutely love Disney movies. Some of my earliest memories are watching the Jungle Book (on VHS of course), and dancing along to the songs from the Little Mermaid. I was going through our on demand last week when I came across Ratatouille, a film I had loved but had not watched in several years. I decided to put it on and quickly remembered everything I had loved about it.

Movies and TV shows that have food in them, even if it is a cartoon, create a lasting impression with me. I absolutely love Harry Potter and am still envious of the feast that they got in the first film as it looked absolutely delicious. Ratatouille is a film that is based in Paris, and as of late, I have been kind of missing the lack of French that has been in my new surroundings. Montreal, while a bilingual city, has more French aspects to its food than Anglo. Every culture of food is represented but there is a strong sense of Quebecois pride in their food, as well as fine French dining. So, in honor of my home city and Disney, I decided that I would make ratatouille.

The type of ratatouille from the film I have learned is not traditional ratatouille, it is called confit byaldiIn the film, this dish is so good that it is enough to save their restaurant. I can honestly say after making it that it was incredibly delicious. This recipe is a bit time consuming, but I felt it was worth it.

Confit Byaldi- Ratatouille

June 23, 2017
: 4
: 40 min
: 1 hr 15 min
: 2 hr

By:

Ingredients
  • For sauce:
  • 2 red peppers
  • 1 yellow pepper
  • 3 or 4 roma tomatoes
  • 2 garlic cloves
  • olive oil
  • vegetable stock
  • Water (if you think your sauce is too thick)
  • thyme 2 sprigs
  • fresh parsley
  • Veggies:
  • 4 or 5 tomatoes
  • 1 japanese eggplant
  • 1 green zucchini
  • 1 yellow zucchini (or yellow squash)
  • *Use a mandolin for slicing your veggies to get them very thin and you will need parchment paper.
Directions
  • Step 1 To make the sauce:
  • Step 2 Broil the peppers until there is a black layer and they look charred. Remove them from the oven and wrap them in foil and allow them to steam. Meanwhile, blanch your roma tomatoes and peel their skin.
  • Step 3 In a blender or food processor, place the roma tomatoes, garlic cloves, peel the peppers once they have cooled and also place them inside. Add olive oil, thyme, parsley, and begin to blend. While machine is running, add the veggie stock.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take a backing pan or a cast iron pan (I used cast iron) and fill the bottom with the sauce. Slice all of your veggies very thin, using a mandolin will be your easiest solution. Begin to lay them over the other and make the pattern you wish. Once you have filled the entirety of the pan, drizzle the veggies with olive oil, use a tiny bit of salt and pepper and fresh rosemary if you wish.
  • Step 6 Cover it with parchment paper cut specifically to cover your veggies.
  • Step 7 Bake for 1 hour and 15 minutes. Remove from oven, take a bit of your leftover sauce, mix it with some olive oil and plate your dish. Add some fresh parsley with it. Serve immediately. Enjoy!

Shakshuka

Shakshuka

In 2010, I had the opportunity with my college to take an ancient history tour to Tunisia and Sicily. We would begin our trip in Tunis, make our way around the country looking at Roman ruins, and then take a 12 hour ferry ride from the capital to Palermo, Sicily. Prior to this trip, I had never really encountered Tunisian food. I was pleasantly surprised when we arrived that I loved most of the food. Olive oil has ancient roots in Tunisia, as the Romans brought olive trees from Greece and planted them around the country. The country also has developed a delicious tradition of food ranging from dishes of chicken and chickpeas, to shakshuka.

In the cookbook, Jerusalem, Yotam Ottolenghi, states that this breakfast dish has become incredibly popular in Jerusalem in the spring and summer months. Seeing as we are in the beginning of the summer heat and humidity here in Richmond, I figured I would give his recipe a try. It got the husband seal of approval as he went back for more.

 

Shakshuka

June 18, 2017
: 2-4
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 2 red peppers
  • 2 tsp tomato paste
  • 2 tbsp harissa (in Richmond VA I purchased this at whole foods)
  • 4 cloves of garlic
  • 1 tsp cumin
  • 5 large very ripe tomatoes - canned are also fine.
  • 4 eggs (including the yokes)
  • 1/2 cup labneh (I got this at whole foods) or a very thick yogurt
  • salt
Directions
  • Step 1 Heat olive oil in a pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin, and 3/4 tsp salt. Stir over medium heat until the peppers soften (around 8 minutes).
  • Step 2 Add the tomatoes and bring to a gentle simmer. Cook for around 10 minutes or until you have a thick sauce- taste for seasoning.
  • Step 3 Make dips in the sauce and gently break the eggs. Poor the eggs into their own little dip. Simmer for 8-10 minutes or until the whites are set but the yokes are still runny.
  • Step 4 Remove from the heat and allow to sit for a couple of minutes before serving.
  • Step 5 Add labneh or yogurt and serve.
Apple Fritters

Apple Fritters

The inspiration for this recipe comes from Jacques Pepin.
Growing up, I absolutely loved Julia Child. The French Chef was an amazing show, and Julia was incredibly full of life. I didn’t know until later that she and Jacques were such good friends, which of course, would make complete sense as they were both instrumental in teaching America (and the world at large) about French cooking.

Apples are my favorite fruit. I know that they are really a “fall” dessert fruit, but I can and will eat them at any time of the year, without question. One of the things that we often give up when we are gluten free is most fried food. It either cannot be made gluten free or it is made in a fryer where they are also frying gluten containing ingredients. Well, when I came across the recipe for apple fritters in Mr. Pepin’s book I decided that I was going to try it anyway, with a few changes. They turned out amazing.  Cover them with icing sugar or if you really want to send these through the roof, eat them with some butter pecan ice cream. 

Apple Fritters

June 16, 2017
: 8-12
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 1 cup gf flour- I used cup4cup
  • 1 large egg
  • 1 cup ice cold water
  • icing sugar
  • 1 cup corn oil - for frying
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 3-5 Apples
Directions
  • Step 1 Whisk together the flour, egg, and 1/3 of the water until the batter is thick and smooth.
  • Step 2 Once the batter begins to look like batter, add the rest of the water and whisk until it is once again smooth and thick.
  • Step 3 Core your apples and then slice.
  • Step 4 Heat up your oil on a medium low setting and once the oil is ready, place your slices in.
  • Step 5 Allow the slices to cook until they are golden (approx 2-3 minutes per side depending on how hot your oil is).
  • Step 6 Serve immediately.

Pomegranate Passionfruit Ice Cream Bars

Pomegranate Passionfruit Ice Cream Bars

Occasionally I will come across a blog on the internet that is dedicated to food and I will sit there for hours just mesmerized by the amazing things that this person has made. Lately, I have decided to start trying these things myself because I believe that if they can make something as great looking as that, then I can at least try.

I recently had this experience with the food blog  my darling lemon thyme and just sat at my computer in a daze for several hours. I picked two of her recipes (one of which will be another post), but the first one I attempted was ice cream bars. The flavor I decided I would use was Pomegranate Passionfruit, because why not.

Pomegranate Passionfruit Ice Cream Bars

June 14, 2017
: 8
: 10 min
: 2 hr
: 2 hr 10 min

By:

Ingredients
  • 2 cups (350g) natural dried apricots (not sulphite treated)
  • 1 1/2 cups (135g) shredded coconut
  • The finely grated zest 1 orange
  • 1 tablespoon virgin coconut oil
  • 3/4 cup (70g) pistachio nuts, roughly chopped
  • 1 litre tub whatever ice cream or sorbet you choose (I will say though, the PP is really good)
Directions
  • Step 1 Here, I will paste her instructions:
  • Step 2 Line a 28 x 18cm slice tin with baking paper, extending up and over the side by 2cm (this will help when it comes time to lift the bars out of the tin). Remove the tub of ice cream from the freezer and set aside on the bench to soften slightly. Place apricots, coconut, zest and coconut oil into a small food processor and pulse until a rough paste forms. Transfer to a bowl and mix through the chopped pistachios.
  • Step 3 Divide the apricot mixture in half, then press half into the base of the slice tin, using the back of an oiled spoon to pack it down firmly. Scoop ice cream out of the tub and into the tin, using the back of a spoon or an offset spatula to smooth the top. Return to the freezer for 2-4 hours or until firm. Scatter the remaining apricot mixture over the top and pack down with a spoon. Return to the freezer until ready to serve.
  • Step 4 To serve, remove the ice cream ‘slab’ from the tin using the baking paper overhang and transfer to a chopping board. Run a large, sharp knife under warm water then slice into 16-18 bars. Serve immediately or pack into containers and return to the freezer for later.
  • Step 5 Enjoy!
White Peach Galette

White Peach Galette

One of the things I love most about the spring and the summer is the fruit that becomes available. Peaches are one of my absolute favorites as there are so many things you can do with them. Recently, I saw a recipe for a berry galette and I was tempted to try it. It was delicious.

White Peach Galette

June 14, 2017
: 6
: 15 min
: 40 min
: 55 min

By:

Ingredients
  • 2 cups almond meal
  • 1/2 cup tapioca flour
  • just under 4tbsp cold butter
  • splash of vanilla (you can use paste but I used extract)
  • 2 teaspoons maple syrup
  • 1 egg
  • pinch of salt.
  • 4-5 peaches, depending on how thick you slice them
  • pinch of sugar
Directions
  • Step 1 To make the pastry and prep the peaches:
  • Step 2 Put everything (except the egg) into the food processor. Allow it to make a crumble.
  • Step 3 Add the egg, it will form a ball in the processor.
  • Step 4 Remove ball and put in the fridge (I put mine in for an hour but the longer the better)
  • Step 5 While in the fridge make the peaches- slice into the size you like and place them in a bowl. Take sugar (or coconut sugar) and cinnamon and make sure to cover all of the peach slices.
  • Step 6 Remove the dough from the fridge, place it on baking paper and roll it into a circle.
  • Step 7 Place the fruit in the middle and fold the dough over some of the fruit but leave the middle exposed. (I lifted up the parchment paper underneath the dough so I didn’t have to keep touching it).
  • Step 8 Preheat oven to 350F
  • Step 9 Egg wash the galette 2x
  • Step 10 Bake for 30 mins and do the last 10 mins on broil.
  • Step 11 It tastes great right out of the oven and for a few days after.
  • Step 12 ​Enjoy
Lemon Squares

Lemon Squares

Last summer, I was in the wedding of one of my best friends. She too cannot eat gluten and had gluten free desserts present at her wedding. Her mother made these lemon squares that I went just nuts for. They were incredibly delicious and I therefore requested the recipe.

Lemon Squares

June 14, 2017
: 15 min
: 45 min
: 1 hr

By:

Ingredients
  • What you will need:
  • For the crust:
  • 1 cup gluten free flour
  • 1/4 cup icing sugar
  • 1/2 cup unsalted butter (cold)
  • For the filling:
  • 2 tbsp lemon juice
  • rind of 1 lemon
  • 1 cup castor sugar
  • 2 eggs
  • 2 tbsp gluten free flour
Directions
  • Step 1 Mix the ingredients for the crust in a food processor and set the oven to 350F. Line an 8inch pan with parchment paper and press the crust into the pan. Bake the crust for 15-20 minutes.
  • Step 2 Mix the filling together. Once the crust has baked (check that it is baked through- depending on your flour, it may take a few minutes longer) and pour the filling over the crust. Bake again for 20-25 minutes or until the filling is set. Once the filling is set, remove from oven and allow to cool. Cut into squares and serve.
  • Step 3 Enjoy!
Peanut Butter Cookies

Peanut Butter Cookies

Lately, I have been trying to eat more healthful. Cutting out a lot of carbs and cutting down on sugar. It is in these moments that I have the biggest sweet tooth. This leads me to desperately search online for a recipe that will satisfy the craving without being too damaging in calories. I also would like to be able to use ingredients that I already have in the house. This is how the peanut butter cookies were made.

The original recipe yields 24 cookies. I cut the recipe in half and made a dozen. I will provide the recipe for 12 cookies, if you wish for the original 24, simply double it.

Peanut Butter Cookies

June 14, 2017
: 12 cookies
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 1/2 cup all natural peanut butter (I used organic all natural peanut butter from Wegmans)
  • 1/2 cup sugar
  • 1 small egg (if you make 24 cookies- use 1 large egg)
  • 1 tsp vanilla
  • 1 mixmaster
Directions
  • Step 1 Put all of the ingredients into the mixmaster. Turn the mixmaster to low and run until all ingredients are well mixed together
  • Step 2 The next step is your choice- you can either grease a cookie sheet or line it with parchment paper. Parchment paper is likely the easier, however, I did not have any so a greased up cookie sheet was my solution. Place the dough onto the sheet in small balls and then flatten with a fork to get the desired pattern for the cookies.
  • Step 3 Set your oven to 350F and allow it to preheat. The original recipe said that the cookies should bake for 10-12 minutes and or until the edges of the cookies were golden. It may have been the peanut butter that I used but my cookies required 17-20 minutes to cook. You will want to take the cookies out of the oven prior to them being completely baked and allow them to cool and finishing baking on the counter. Once they have cooled a bit, you can transfer them to a cookie rack.
  • Step 4 The final product is delicious and it is incredibly easy to make.
  • Step 5 ​Enjoy!

Miso Salmon Rice Noodles

Miso Salmon Rice Noodles

Monday nights call for a quick and easy meal.
While the meal may not take much time, there is no sacrificing in taste.

What you will need:
1 box rice noodles (cook according to instructions on the box)
2 tbsp olive oil
200 g salmon

1/2 tbsp red chilli flakes
1/2 tsp sugar
2 tbsp sesame seeds
2 tbsp miso paste (I used a light sweet paste)
2 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp lime juice
4 tbsp sesame oil
fresh coriander

Method:
1. Slice the salmon into thin strips and set aside. In a pot, prepare rice noodles according to the instructions on the package.
2. In a pan, heat the olive oil with the sesame seeds, ginger and red pepper flakes.
3. Reduce to low heat, add the miso paste, soy sauce, lime juice and sugar. Stir over a moderate heat for 1-2 minutes.
4. Add the salmon and cook for 2-3 minutes on each side. The salmon is ready when it has an orange color to it.
5. Put the pasta in with the salmon and cover the noodles in sesame oil. Cover with fresh coriander and serve.

Enjoy!