In my humble opinion this breakfast dish is perfect for the fall through spring season. It's warm, creamy, loaded with healthy fat and non-animal protein. I created this dish while working on meal planning with a client. It had to be wholesome and easy to prepare. The result? Quinoa 'Porridge'. I don't think you'll be disappointed. Play around with the toppings, the options are limitless!
Quinoa 'Porridge'
4 servings
3/4 c red quinoa, rinsed
1 can organic coconut milk, not light
1 tsp vanilla
1/2 to 1 tsp of cinnamon or similar spice
1/8 tsp salt
1/4 c chopped nuts
1/4 to 1/2 c dried or fresh fruit
Place coconut milk and quinoa in a saucepan with lid. Bring liquid to a gentle boil stirring frequently. Once bubbling, reduce heat to a simmer and stir until bubbling begans to subside. Cover with a lid and let simmer for 10-15 minutes. Uncover and stir. Continue cooking Quinoa covered until quinoa is the desired texture, approximately 20-30 minutes. Once the quinoa is cooked stir in remaining ingredients and serve immediately. Enjoy!
Bread in any and every form used to be one of my favorite foods. A dinner of bread, cheese and fruit was high on my list of favorites. It has been rough to pass the bread basket without partaking, but the consequences of cheating are just not worth it. Since I started this diet I have been on the hunt for some type of bread replacement. Many times I have been severely disappointed. Some of the products were so bad I don't think the ducks at the local park would even eat it! It would have probably would have sunk to the bottom of the pond too fast anyhow. Recently I've been a bit more successful and though they aren't as good as the bread I miss, they sure help to fill the void.
This particular loaf is a Teff Sandwich bread made by a local bakery, New Cascadia Traditional. It has a nice mocha brown color, good texture that doesn't demand to be toasted and a very minimal after taste that is so common with gluten free products. It is definitely worth trying. Hope you enjoy it!
One of my favorite spring vegetables is asparagus. I'm always looking for new ways to incorporate it into recipes. This morning was no different and hence the creation of asparagus and eggs on toast. A simple dish that is simply delicious. Not only does spring awaken the spirit, but it awakens the taste buds as well. I hope you enjoy. Eat well, be well!
Asparagus and Eggs on Toast
Serves 2
2 pieces of gluten free bread, toasted
2-4 eggs boiled to your preference (a soft boil is very tasty)
2 Tbs butter or vegan substitute
8-10 asparagus spears cut into one inch pieces
Saute asparagus in butter until bright green and just turning tender. Place on toast. Top with sliced or chopped boiled egg, sea salt and freshly ground pepper. Enjoy!
Original recipe by Jessica Mattson. Please reference appropriately with your personal use. Thank you.
The simple signs of spring are getting me excited for the summer to come. With the hope of warmer days came the cravings of summer treats. Impatience got the best of me today so I cranked up the heat and created some gluten free and vegan ice cream sandwiches. Oh my goodness, pure bliss! Today I went with traditional flavors (chocolate chip and vanilla) but watch for more exciting varieties to come.
Chocolate Chip Cookies by Elana Amsterdam
2 1/2 c almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 c grapeseed oil
1/2 c agave nectar
1 Tbs vanilla
Vanilla Coconut Bliss Ice Cream
Combine dry ingredients in one bowl and wet ingredients in a separate smaller bowl. Once ingredients are combined, add wet ingredients to the dry and mix well. Place tsp sized balls of dough on parchment paper lined cookie sheet and flatten slightly. Bake at 350 for 7-10 minutes. Once cool add 1-2 Tbs of ice cream to the bottom of a cookie. Place another cookie on top of ice cream and press down gently. Wrap in cellophane and place in freezer for at least two hours. Enjoy!
Comfort food at its best. Macaroni has been a favorite of mine since childhood. After having to go gluten and dairy free I thought my macaroni and cheese days were over. Several failed attempts and lots of learning resulted in tonight's dish being a success. Some fine tuning can still take place, but I feel as though that is part of the art of cooking; it is always evolving. This dish was just what mac and cheese should be: creamy, gooey, making you want a second serving. Tweek the recipe to your personal preference as this is a mild version. I served it with broccoli and steamed beets.
Macaroni and Cheese (vegan and gluten free style)
Serves 2 as main course and 4 as side dish
1/2 package of gluten free macaroni, cooked according to package directions
Sauce
1-2 Tbs butter flavored earth balance
1/4 - 1/2 onion, minced
1 tsp gluten free flour (I used garbanzo)
1 tsp miso paste
2 cloves garlic crushed
16 oz mimi creme
8 oz of Daiya cheddar cheese, divided
Salt and pepper to taste
Saute onion in earth balance until just turning translucent. Add flour and stir constantly until somewhat of a paste forms. Add garlic and miso paste and stir vigorously until well combined. Slowly add mimi creme stirring constantly. Once all the mimi creme has been added and sauce begins to bubble reduce heat and stir frequently until sauce thickens slightly. Once sauce has heated through and thickens add 4-6 oz of Daiya cheese and salt and pepper to taste. Vigorously stir until cheese has melted and sauce is smooth. Immediately pour over cooked pasta and gently stir to combine. Add 2 more ounces of cheese and mix in. Place the mixture in a greased baking dish. Top with remainder of cheese or gluten free bread crumbs. Broil just until top is browned and bubbly. Serve with your favorite sides and enjoy!
Tonight I visited two local establishments that are helpful with food intolerances and have a wide range of vegetarian options.
La Buca is one of my go to Italian eateries. The food is simple, comforting, delicious and very affordable. The restaurant is inviting and the staff is friendly and attentive. Quinoa is available as a substitution for all pasta dishes and the chicken marsala can be made (and excellently so) without flour.
Southeast Grind is a funky cafe and coffee shop that is open 24 hours a day. The menu caters to vegetarians. The shop offers gluten free cookies by Sift Bakery, a local place (yum) and gluten free bread for sandwiches. The drinks are great, the vibe is good and the staff was fantastic.
I hope you get a chance to visit and support these local businesses. Eat well, be well!
We all have days packed with obligations, responsibilities and hopefully some fun activities. Busy schedules demand a lot from our bodies. Being mindful of what we eat is important for everybody, especially those of us living with food intolerances when grabbing a quick bite isn't easy. This salad is packed with protein and vital nutrients needed to face whatever the day holds. Feel free to make adjustments according to your personal tastes.
Cobb Salad
Serves 4
*1 large chicken breast quartered (marinate in the juice of 1-2 limes and your favorite dry rub, I used chipotle, grill and slice into bite size pieces)
* 4 strips of bacon, crumbled
* 2 avocados, diced
* 4 eggs hardboiled, sliced
* 1 can of olives, sliced
* 2-3 green onions, sliced
* 8-12 c fresh salad greens (I used a romaine and spinach mix)
* top with crumbled blue cheese if you are not dairy free
Combine all ingredients and enjoy! Blue cheese dressing is good, but since I can't have dairy I use olive oil and balsamic vinegar.
My final gluten free Seattle stop, before embarking on the train to Portland, was a bakery and cafe called Flying Apron. Sweet and savory treats abound all of which are vegan, gluten free as well as free of refined sugar. What more could this gluten, dairy, sugar intolerant, holistic nutrition student ask for? Well I couldn't think of anything and I treated myself. The Black Cherry and Chocolate cake was consumed on premise. And when I say consumed I mean every little morsel. The cake was light, moist, full of flavor and my favorite part, black cherries had been cooked right into the batter. I saved the Macaroon Mound for the train ride. It was a welcome snack to fuel the brain for all the studying being done. The Macaroon is a must try for coconut lovers, this one was not disappointed. The shop is in another great Seattle neighborhood worth exploring, the Freemont District. Hope you have the opportunity to visit!
www.flyingapron.com
Whenever I visit my aunt and little cousin in Seattle, Cafe Flora is one restaurant I always want to eat at. The menu is entirely vegetarian with several gluten free and vegan options that are bursting with flavor. There are dessert options as well, I've always been too full to try one though. Maybe next time I'll start with dessert first. Great atmosphere, fantastic food, you can't go wrong. The cafe is in a great little neighborhood near Lake Washington. Once you're full of good food it's worth walking around and exploring.
Brunch consisted of Hoppin' John Fritters and a 'Cringer' (ginger and cranberry brew). The spicy collard greens that come as a side are some of the best greens I've encountered. I hope you get a chance to visit!
www.cafeflora.com
In honor of the Irish holiday, not only did I sport my Shamrock socks, but I made a festive dinner as well. I have so many good memories that involve Irish dinners, the company is always excellent and the food is so comforting. It doesn't have to be St. Pat's to enjoy this meal, but I swear the food tastes even better with a pint of cider and some Irish music in the background.
Menu: Vegetable Pot Pie, Mashed Potatoes, Steamed Cabbage
Vegetable Pot Pie
1 1/4 c Bob's Redmill GF Biscuit Mix
1/4 c plus one Tbs butter or butter substitute
1/4 + 1/8 c water
2 c Mimi Creme
1/2 yellow onion, diced
1 carrot, chopped
1 brimming c broccoli florets
1/2 c peas
2-4 oz extra firm tofu cut into 1/2 inch squares
2 Tbs fresh thyme
2 Tbs fresh sage, minced
2 cloves of garlic, minced
Make a half batch of GF biscuits using Bob's Redmill biscuit mix. I added some time a fresh garlic for taste. Make 6, 1/2 inch by 4 inch biscuits. Set aside.
In a medium saucepan, saute onion and carrot in butter or oil until onions start to turn translucent. Add cream, tofu and herbs. Once the sauce begins to bubble reduce to a simmer, stir frequently. Just when sauce starts to thicken, add broccoli, garlic and peas. Cook until broccoli turns bright green. Pour sauce into a deep baking dish. Place biscuits gently on top of the sauce. Bake at 350 degrees until the sauce bubbles and biscuits turn golden brown. Remove from heat and let rest approximately 10 minutes before serving.
Running has been a love/hate relationship ever since I started in January of 2010. Until very recently the emphasis had been more significantly on hate. I always felt as though I was running through cement and could never get my pace up. It was the love of how I felt after that always got me hitting the pavement for yet another run. I had to take a hiatus from the sport in order to start healing from the damage done by my consumption of dairy, sugar, gluten, etc. After a 5 month break and an allergen free diet I decided it was time to run again. What I have experienced has been remarkable. I am now experiencing the joy of running and living a life free of trigger foods. The difference I feel in my body is amazing, no more running through cement or exercise induced asthma! On days I feel discouraged about my diet, on days I grieve gluten, I just have to remember my running and I have the resolve to continue.
To bring in the running season for 2011 my boyfriend, his mom, several of our friends and I ran the Shamrock Run today. Completely decked out in green, we all had a great time regardless of the drenching Portland rain (P.S. the pic is from last year, same costumes this year we just looked like drowned somethings when we were done). The after race breakfast was devoured at the Cup and Saucer
on Hawthorne. The restaurant boasts an extensive menu with several gluten free options. I had Eggs Benedict with spinach and tomatoes sans the english muffin and a gluten free, vegan pancake (cornmeal based). Breakfast was delicious and we all agreed it was a restaurant to visit again.
An effort to use up some of the perishables in the fridge and a craving for a rich Italian dish inspired me to try my hand at this popular sauce. A creamy red sauce over gluten free fusilli. It was a success! I hope you enjoy it as much as I did.
This version is not only gluten free, but vegan as well.
Vodka Cream Sauce (for two)
1 c pasta (dry), cooked according to package directions
2 Tbs oil
1/2 small red onion diced
14oz roasted tomatoes
1/4 to 1/2 c Mimi Creme (heavy cream for non-vegan)
1/8 to 1/4 c vodka
2-4 Tbs fresh basil chopped (1-2 dried)
1-2 Tbs oregano minced (1 Tbs dried)
2-3 cloves garlic chopped
1/4 to 1 tsp red pepper flakes (depending on your heat preference)
1/2 tsp sea salt
*tomato paste
Start with the smallest cup suggested when adding the cream and vodka to prevent the sauce from being too thin. In a blender, add tomatoes and cream. Pulse until well combined and tomatoes are nearly pureed. Set aside. If it's too runny you can add some tomato paste*.
In a medium skillet heat oil on medium heat. Add onions and saute until just translucent. Add garlic and red pepper flakes, stirring to combine. Add the remaining ingredients: tomatoes and cream mixture, vodka, herbs and salt. Stir to combine all ingredients. Once the sauce begins to bubble reduce heat to a simmer for approximately 15-20 minutes. The sauce should reduce slightly and the alcohol should have evaporated. Pour over cooked pasta and enjoy!
*Original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!
Prepared a cajun inspired feast for one of my favorite ladies tonight. Maybe a day late given it's Ash Wednesday, but we enjoyed ourselves nonetheless.
Ever since visiting New Orleans in October I have been fascinated with the south, particularly the cuisine. However, as a future Holistic Nutrition Consultant I couldn't help but try to create dishes that not only represented the flavors of Nola, but were also rich in nutrients. Tonight's dinner was an effort to accomplish such a task. I have to say the end result was quite successful.
Below is the menu and an accompaning recipe. I also attached a couple pictures from New Orleans. Some say you leave your heart in San Francisco. I left mine in Nola...
Menu:
Veggie Jambalaya
Collard Greens with Bacon
Sweet Potato Puree
Veggie Jambalaya
7-10 crimini mushrooms, chopped
1 small zucchini, chopped
1/2 red onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup brown rice
1 3/4 - 2 cups of vegetable broth (based on type of rice)
1 can diced tomatoes
1/2 tsp thyme
1/2 tsp paprika
1 tsp oregano
Favorite hot sauce such as Tobasco to personal preference
Using a deep skillet with lid, saute mushrooms at medium-high heat in a fat of your choice (I used butter from pastured cows, grapeseed oil would also work). Add remaining vegetables and cook until just translucent. Add rice and herbs. Stir until aromatic. Then add broth,tomatoes and hot sauce stirring once more. Cover with lid and cook until liquid begins to boil. Stir, replace lid and reduce heat to a simmer. Stir occasionally until rice is tender and most of the liquid is absorbed. Whenever possible I use organic ingredients and encourage others to do so as well.
*This is an original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!
