Search Results for: kale

ICM Challenge Winner: Tessa the Domestic Diva Sauteed Kale w/Carmelized Onions; Well Fed Winner and April ICM Ingredient Announcement (in otherwords: a must-read post)

April 8, 2012 By SunnyB 2 Comments

Can you believe tomorrow is the second Monday of April?

Do you know what that means?

That means tomorrow is Ingredient Challenge Monday (ICM)!!

Yay!

Last month we featured healthy Kale, such a diverse and delicious vegetable, it was difficult to select a winner from the entries we received.

And while every entry was positively wonderful (yes, we did try them all!), the one that captured my attention and changed my children’s view of cooked greens was among one of the easiest recipes received.

This Sautéed Kale with Caramelized Onions not only works well with Kale, it is delicious when used with Spinach and even Beet Greens.

In fact, we used the big beautiful greens that topped the dozens of beets purchased at our local famer’s market with this recipe to enjoy with our Easter Dinner.

They were perfect.

Originally shared by Tessa The Domestic Diva, I have no doubt you’ll enjoy this versatile recipe as much as we have.

Sauteed Kale w/Caramelized Onions from Tessa the Domestic Diva

2-3 Tbs Olive Oil

1 Onion, halved and sliced thinly (I used yellow, but red would be a delicious choice as well!)

1 head Kale, washed and thinly sliced

1-2 Tbs Water

Salt to taste

1 Tbs Apple Cider Vinegar (optional)

1 tsp Red Pepper Flakes (optional)

Preheat large skillet over medium heat. Add the oil and heat gently. Add the onion, stir to coat with oil, then turn the heat to low and sauté for 10-15 minutes, stirring occasionally. This slow cooking over low heat sweetens the onions. You know they’re ready when you taste one…no pungent onion flavor, just luscious sweetness! Add the kale on top along w/ 1-2 tablespoons water. Increase the meat to medium and cover. Steam the kale for about 5-10 minutes until the kale is wilted and tender. Remove the lid and stir to incorporate the onions. Add some salt to taste. Sprinkle in the vinegar and pepper flakes and sauté another minute or two to evaporate any leftover moisture…Taste and adjust seasonings. Try not to eat the whole batch all to yourself!

Thank you, Tessa for your wonderful entries and your willingness to share this recipe at our challenge!

Now, I have no doubt each of you are biting at the bit to find out who won the Well Fed Giveaway…

Thanks to Random.org for helping me narrow down the winner to, Kim L!

kim L

Submitted on 2012/04/01 at 12:49 pm

sounds like a great book, can’t wait to download and try these recipes!~

Congratulations, Kim! Please e-mail me your address and telephone number at: andloveittoo (at) gmail (dot) com, Melissa and I will make certain you receive your copy as quickly as possible!

Last but not least…are you ready for the next Ingredient Challenge Monday?? Ready for your chance to be featured here as well??

This month we will be featuring the wonderfully sweet, perfectly tangy Pineapple.

So break out your best pineapple recipes and meet me back here tomorrow night to link in your own delicious pineapple dishes.

Happy Easter!!

Filed Under: Gluten Free

Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

April 5, 2012 By SunnyB 2 Comments

Spring is beautifully upon us. Flowers are blooming, birds are singing. Children are ready to shed their winter gloom to get outside and play.

Then there is the yard. Lawns need to be mowed, weeds need to be pulled.

Or do they?

One advantage to living in a drought ridden area is the fact that grass has become faux pas.

Instead of wasting precious resources on frivolous things like having a green lawn, I get to focus on my garden. Watering things that help to feed and nourish my family has always been more important to me than maintaining a lawn, I’m happy to say that decision is now officially socially acceptable in my area.

But then there are weeds.

No matter how little water we have received, weeds always seem to find a way to grow.

There are some plants that I pull without hesitation.

But then there are those plants that are instead put to good use.

Unlike most, I smile when dandelions begin to appear.

Far more than an early sign that spring is on the way, dandelions are food for the soul, good for your liver and delicious to the tongue.

Every part of the dandelion can be enjoyed. Roots can be dried, ground and used as a tea with a similar flavor to coffee; or you can boil the roots and enjoy them like a small potato. The leaves are delicious either raw or cooked, but they are best if picked before flowers begin to bloom. And finally the yellow flowers offer a beautiful garnish for the most simple salad, sweet to the tongue, delicious in more ways than one, wow your friends with your gourmet flair and put those dandelions to good use.

In time you may start to see the dandelion for what it is, a gift of nutrition that is free for the taking.

To ease your family into your new love for these delicately delicious delights, mix the greens with more familiar lettuces like in this Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette.

Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

Ingredients

Blood Orange Vinaigrette

½ c Juice from Blood Orange
¼ c Olive Oil
2 Tbs Apple Cider Vinegar
2 Tbs Agave Nectar
1 tsp Rosemary, crushed
1 tsp Thyme
½ tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Pepper

Salad

2 c Dandelion Greens
2 c Shredded Kale, thick stems removed
10 oz Spinach
1 Blood Orange, Peeled and Diced
½ c Candied Pecans
Dandelion flowers for garnish (optional)

Candied Pecans

½ c Pecans
¼ c Coconut Palm Sugar
¼ c Water

Instructions

Prepare vinaigrette. In pint-sized mason jar, add juice of blood orange, olive oil, apple cider vinegar, agave nectar, rosemary, thyme, garlic powder and salt and pepper. With lid on jar, shake vigorously then store in refrigerator until ready to use.
Prepare candied pecans. In small non-stick pan, combine pecans, palm sugar and water. Over medium heat, bring mixture to a boil, reduce heat and allow to simmer for approximately 1-2 minutes, stirring constantly until pecans begin to lightly brown and sugar syrup appears dry. Watch closely as the sugar tends to burn quickly. Remove from heat and spread coated pecans over parchment lined cookie sheet. Allow to cool completely.
Prepare salad. In large salad bowl, combine dandelion greens, kale, spinach, diced blood orange, candied pecans and dandelion flowers for garnish (optional). Serve with blood orange vinaigrette.
Delicious alone or with eggs and roasted chicken breast for a complete meal.
Serves 6-8

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This recipe is also connected to: The GFE Virtual Gluten-Free Support Group , Allergy Friendly Friday and Wellness Weekend

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Main Dish, Paleo, Raw, Side Dish, Soy Free, Vegan

ICM, Giveaway and the Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

March 12, 2012 By SunnyB 20 Comments

Happy Ingredient-Challenge Monday!

As Shea and I announced last month, the 2^nd Monday of every month is now dedicated to our ICM challenge!

As mentioned this past Saturday, we have a lot in store for you this month.

First, our featured ingredient for this month: Kale!

Like I have said before, I love love love my greens! But of all the greens, kale is definitely at the top of the list.

Why?

It’s versatility. Raw, cooked, dehydrated or blended into your favorite smoothie, this green packs a delicious nutritional punch anyway you chose to serve it.

Low calorie high fiber. Can you say, win!?

One cup of kale has only 33 calories yet offers 5% of the daily value for fiber. Additionally, one cup of raw kale also has 206% of your Vitamin A (for your eyesight, appetite control and taste buds), 134% Vitamin C (keeps your immune system strong), 9% of your daily calcium (for your bones, nerve function and more!), and 6% of your daily iron (keeps your blood healthy and your immune system strong).

Kale is also a good source of Vitamin K, Vitamin B6, Magnesium, Potassium, Copper, Manganese and more!

All this from one not-so-little leaf.

Seriously, kale does a body good.

Inspired by a delicious recipe from the wonderful book I reviewed this weekend, Eat Like a Dinosaur, Shea and I are pleased to open this ICM challenge with our own very green, wonderfully delicious kale recipes for you.

This smoothie has all of the markings of a delicious dessert, especially when topped with a dollop of coconut whipped cream (never mind the amount in the picture below, which was solely for aesthetics, really, a spoonful will do). Even so, packed with raw fruits and vegetables, a powerful anti-oxidant punch from the raw cocoa and a good amount of protein from the raw cashews, even without the whipped cream, I have no doubt you will find lots of not-so-guilty pleasure in this delicious drink.

Heck, I’ve been drinking it every morning for the last week.

It is that good.

With approximately three cups of kale in each large serving…

Well, I’ll let you tally the nutritional value on that.

This is good stuff.

Enjoy!

Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

Ingredients

Coconut Whipped Cream (Optional)

¼ c Arrowroot Powder
¼ c Palm Sugar
Cream from 1 can of full-fat coconut milk, refrigerated at least 48 hours (I prefer Thai Kitchen)

Smoothie

2 sliced banana’s, frozen
1 handful raw cashews (approximately ¼ c)
1 c unsweetened almond or coconut milk
1 Tbs raw cocoa
½ tsp Mint Extract
4 big kale leaves, stems removed and shredded

Instructions

Coconut Whipped Cream:

Refrigerate mixing bowl for at least 2 hours.
Using coffee grinder or small blender, blend together arrowroot powder and palm sugar until completely incorporated.
Remove mixing bowl and coconut milk from refrigerator. Scrape cream from coconut milk container, being careful to leave as much of the water out of the cream as possible. Place in chilled mixing bowl. Using stand-mixer, whip on medium-high or high speed for about 60 seconds. Slowly add arrowroot and palm sugar ‘powdered sugar’ mix until the ideal sweetness and consistency has been achieved. Refrigerate until ready to serve.

Smoothie:

Load ingredients into high-speed blender in the order shown. Blend until completely smooth. Serve as-is or with a dollop of coconut whipped cream.
Makes 2 small or one large serving(s)

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Now that I have shared my kale recipe with you, won’t you share yours with us?

To enter this month’s Ingredient-Challenge Monday:

1. Simply link your kale recipe to the blog-hop below.

2. Link this post with your recipe, using the ICM logo (at the top of the post) or through simple mention in your individual recipe post (not your homepage).

3. You may submit more than one recipe, but please ensure you link each one correctly and only enter each recipe once.

What’s in it for you? We’re glad you asked!

Each month, Shea and I will select one winner from the ICM recipes shared and feature that recipe on our own page (double exposure, YAY!).

This month though, we have something extra-special for you. Remember the lovely book from Paleo Parents? Each entry into this month’s ICM challenge wins you the opportunity to win your own copy of Eat Like a Dinosaur!

Link it up, share your kale recipes and increase your opportunity to win!

Wait, what if I don’t have a blog?

That’s OKAY! There are more ways to win!

1. Do you have a fantastic kale recipe? Leave a comment below with the recipe in full. Shea and I will be happy to consider this in our monthly feature, and you will be entered into our monthly drawing.

2. “Like” And Love it, Too On Facebook, and leave a comment telling me you did.

3. “Like” Dixie Chik Cooks On Facebook, and leave a comment telling me you did.

4. “Like” Paleo Parents On Facebook, and leave a comment telling me you did.

5. Follow @andloveittoo On Twitter, and leave a comment telling me you did.

6. Follow @dixiechikcooksOn Twitter, and leave a comment telling me you did.

7. Follow @PaleoParents On Twitter, and leave a comment telling me you did.

Entries will be received through 11:59pm March 26, 2012. Winners will be announced EOD March 27, 2012.

Remember, each action = 1 comment. Each comment = 1 entry. The more actions = the more opportunities to win!

Good luck everyone, we cannot wait to see what you come up with! xoxo

Filed Under: Beverages, Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: Beverage, Breakfast, Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Main Dish, Paleo, Raw, Snack, Soy Free, Sugar-Free, Vegan

Eat Like a Dinosaur and Yummy Egg Pie

March 10, 2012 By SunnyB 6 Comments

If you are a regular visitor of the gluten-free blogging world, it is likely you have heard a lot of buzz about the new cookbook from Paleo Parents titled Eat Like a Dinosaur.

Well let me tell you, this book is worth buzzing about.

I was honored to work with Stacy and Matthew, the paleo parents, back in August, when they privileged me with a guest-post and some amazing Healthy Lunchbox ideas. So when I received a message that they wanted to share their cookbook with me, I jumped at the opportunity!

While this book is loaded with lots of wonderful tips, ideas and suggestions to help get your kids involved in preparing meals, easy to read allergy labels and great recipes; it was the opening story that really got my kids excited.

You see, Stacy and Matthew’s story is not too far off from our own. While only two of my five children have food sensitivities and allergies, three out of seven of us (including me) physically cannot eat the way we used to. Like us, the Paleo Parents have managed to heal physical ailments and behavioral issues through changes in their diet. So, the idea of eating habits have changing dramatically and impacting lives in a positive way is something they can all relate to.

My children were very excited to read a story, presented from the child’s view, which is very much like their own story.

And you know what?

Because every recipe in Eat Like a Dinosaur is naturally gluten and dairy-free, we can enjoy each and every one of these special creations!

How exciting is that???

Tonight, Victory Belt Publishing has given me the honor to share one of our favorite recipes (so far) from Eat Like a Dinosaur.

This egg pie is the perfect solution for a healthy breakfast, or a lovely addition to an easy dinner. Choosing to pair this with a simple salad and a light drizzle of my easy vegan ranch dressing this meal is not only beautiful, it is filling and healthy as can be. Most importantly, it is delicious enough that even my pickiest eater went back for more.

I have no doubt you’ll be going back for more, too.

Enjoy!

Kale, Bacon, & Black Olive Egg Pie

Ingredients

1/3 lb nitrate-free bacon

2 c kale, chopped

1 c black olives, chopped

8 eggs

¼ tsp black pepper

1 prebaked pie crust (p. 207) (optional)*

Instructions and How Kids Can Help (every recipe has a cute little hand-print next to each direction where kids can help, as identified with the bullet-point. I love this part of the book! Getting your kids involved in the kitchen is essential to their health and development.)

Cook bacon in frying pan over medium heat until crispy, about 10 minutes.

Remove bacon from the pan and crumble when cooled.

Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3-minutes (do not allow to wilt entirely; it will cook more in the pie).
Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined.
Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.
Beat eggs in bowl with pepper.
Pour egg mixture over vegetables.
Cover edges of pie crust with aluminum foil or pie crust protector.

Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.

Serves 6-10 slices.

*To obtain the pie crust recipe, purchase your copy of Eat Like a Dinosaur here

Are you ready to receive your own copy of Eat Like a Dinosaur? Inspired by the recipe above, Shea and I are featuring the beautifully in-season, perfectly green vegetable, kale for this month’s Ingredient-Challenge Monday posts!

Starting Monday, March 12, you will not only have the opportunity to win a feature spot on each of our blogs; we will also share exactly how you can enter to win your own copy of Eat Like a Dinosaur!

Until then, sleep well and dream of yummy kale creations.

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Side Dishes Tagged With: Book Review, Casein Free, Corn Free, Dairy Free, Gluten Free, Grain Free, Main Dish, Nut Free, Paleo, Soy Free

Healthy Lunchbox–Garlic Tomato Basil & Pesto Bruchetta (Vegan, Gluten Free, Dairy Free)

August 31, 2011 By SunnyB 18 Comments

When preparing school lunches for children with allergies or food sensitivities, most moms (myself included) stay focused on keeping the food we send with our children as “normal” looking as possible.

There are times though, where sending our kids with something ‘outside of the box’ is just what they need.

I shared my recipe for Vegan Pesto with Kale several months ago. This pesto remains one of my all-time favorite dishes. The perfect complement to gluten-free pasta, a beautiful dip for fresh vegetables, a delicious mix-in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and
time again.

This week, Food Network Summer Fest has offered a new challenge to their bloggers…the fantabulous tomato!

Alright. Now you are asking what on earth does pesto or school lunches have to do with tomatoes?

Well…before I go there; let’s talk about food memories for a moment.

Tell me about your favorite meal.

How did it become your favorite meal?

What memories do you have associated with that meal? Are they happy? Inspiring?

Close your eyes and think about it for a moment. When your mouth begins to water, come back to me and let’s talk.

Now that you have had a moment…how real is that memory for you? Is it true that your favorite meal is your favorite, not just because it tastes really really good, but also because you have some happy memory associated it with?

My creations are often linked with specific food memories. I like to create foods that evoke happiness, usually happiness associated with someone who once brought joy into my life by sitting down to a meal with me.

Food memories.

By re-creating this food, I hope in turn to evoke happy memories for all those with whom I share, and thereby create new happy food memories for those near and far.

The dish I share with you tonight is by no means unique in that regard.

True, it may not be something you personally have had before…but the food memories associated with this dish are strong for me.

My Aunt Teena, the same aunt mentioned in my Organic Bread and Butter Pickle Recipe, is at the heart and soul of this recipe. (Food memories)

Several years ago, my Aunt Teena came to me with a jar of pesto sauce and a jar of tomato basil sauce, told me to combine them and make some bruchetta for the family reunion dinner we were having that night.

I remember thinking she was nuts.

I mean, seriously…pesto is great on its own. Tomato and basil with a little olive oil is all you need for a good bruchetta, right? Why would I combine the two?

But, I did it.

Aunt Teena may have had some different ideas, but she was a darn good cook. And you know what? I loved her creation.

Somehow, the marriage of the thick, hearty tomato basil sauce with the smooth, creamy pesto was exactly what we needed.

For whatever reason, my memory of particular family reunion meal was brought forth the moment I saw tomatoes on the Food Network Summer Fest list.

I knew I had to re-create my aunt’s dish…

But what about school lunches?

Here is where thinking outside of the box comes in handy.

Do you know how tired students get of the same ole same ole? There comes a point where many kids simply stop eating their lunch all-together. Seriously.

When your child is the one who walks in with something completely different but amazingly delicious on a regular basis, other children take notice. When your gluten-free, dairy-free creations are better than what everyone else is having, well…imagine the boost in confidence your child will experience.

This is one of those lunches that will turn the tides for a child with special dietary requirements.

This is one of those lunches that even the most junk-food loving student will look at and want to take part in.

This is a meal worth sending our kids to school with.

No, your child will not be eating what everyone is eating when you send this dish…but you know what?

Maybe that is just what they need.

May you find as much enjoyment in this beautiful creation as we have.

Enjoy!

Garlic Tomato Basil & Pesto Bruchetta (Vegan, Gluten Free, Dairy Free)

1 batch Vegan Basil Pesto with Kale

2 ½ lbs Vine-Ripe Tomatoes, diced

2 oz Basil, chopped

1 ½ TBS Minced Garlic

Crispy, Toasted Gluten-Free Bread (like Elana’s Paleo Bread, or UDI’s Whole-Grain Gluten Free Bread)

Prepare pesto according to recipe directions, refrigerate until ready to use. Prepare all other ingredients. In large mixing bowl, combine tomato, basil and garlic. Let sit for approximately 20 minutes.
Drain any juice from the tomato mix and gently fold in prepared pesto.

Serve over crisp, toasted gluten-free bread.

Makes 10 generous servings.

To use in your healthy lunchbox, simply pack up a couple of slices of crisp toast in one container (I like to slice mine into quarters for easy, bite sized chunks), and the sauce in another. Send your student with a spoon and let them create their own bruchetta at school.

Wait!

Don’t just stop there!

This sauce is also great over pasta (which is easily packed up for school lunches)

Or even try it with chicken and a side of your favorite gluten-free crackers!

Get creative with this sauce, your children will thank you!

Need more ideas? Simply click on the Healthy Lunchbox tag over there >>>> and visit each and every beautiful guest-post I have been honored to feature so far.
More tips and fantastic bloggers are coming your way!

Thank you for stopping by.

Happy school days to you. xo

Be sure to visit the other Food Network Summer Fest Tomato Recipes! So many delightful ways to enjoy this beautiful fruit.

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: Casein Free, Cheeze, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Healthy Lunchbox, Main Dish, Raw, Side Dish, Snack, Soy Free, Summer Fest, Vegan

Adopt a Gluten-Free Blogger, Amy from Simply Sugar and Gluten Free

July 8, 2011 By SunnyB 5 Comments

Of all the events I have been honored to participate in since beginning my blog, just 10 months ago, somehow I have consistently missed one: Adopt a Gluten-Free Blogger. When Wendy from Celiacs in the House announced that she would be hosting this month’s event, I was happy to jump on board!

Lucky for me, I actually have the opportunity to review recipes from two of my favorite bloggers this month: Amy from Simply Sugar and Gluten Free on this page, and Stephanie from A Year of Slowcooking on my other site: Ingredient Challenge Monday.

Interestingly, while these bloggers have many differences in the lives they live and the way they cook, they are both consistent sources of inspiration for me. I will save my review of Stephanie O’dea for my other page, which will be available early Sunday; but know that I appreciate her site as much as I do Amy’s.

First, I would like to speak for a moment about how Amy inspires me.

As she says in her “about” section “Amy is a devoted wife and is passionate about creating healthy meals for her husband and helping others find their way out of an unhealthy lifestyle.” She and I certainly see eye to eye there…

Her about section also describes Amy as a “diet flunkie.”

I love this phrase.

Something I do not speak about often is my long-term battle with weight. While I am more than 100lbs thinner today than I once was; after a solid year on steroids (my Dr’s attempt to help expedite the healing process of my gut), I am not as thin as I would like to be. I have had a very difficult time dropping this weight and am at a point of frustration with it. I too consider myself a ‘diet flunkie.’

I have mentioned before that diet is a four letter word I choose not to use in my home. I am not on a diet, I refuse to be on a diet, rather I am trying to find the lifestyle that will ultimately help me feel complete, inside and out.

Every day I am getting closer to finding that ultimate balance. Every day I am finding myself a little closer to finding my happy spot…and, now that I have made a few additional changes to my life (and am no longer on medication), I find myself losing weight, working my way back to that happy spot physically as well as mentally…

If you have been following my site, you may have noticed these slowly but surely changes as they reveal themselves through my recipes…Amy’s insight and inspiration are evident in those changes as well.

As Amy puts it “the key to long-term weight loss lies (in) finding your own answers, and what works for your body, mind and spirit.”

Amy’s devotion to a sugar-free lifestyle is part of what makes her one of my most referred-to bloggers.

I mean, anyone who can make a lineup that includes truffles, granola and carrot cake bites, all without a bit of sugar or gluten; well that person certainly deserves a bit of attention, right??

Here is my chance to share my appreciation.

With so many recipes to select from, you might be surprised to learn which two recipes I chose to review.

First, ketchup.

Yes, ketchup.

When making the decision to remove refined sugars from my home, I had to become extremely diligent about reading my labels.

I mean…I already have to inspect every label for milk, gluten, potentially hidden sources of milk or gluten, barley, malt, rye, natural ingredients, etc…so.much.to.look.for. Label reading is exhausting. Why would I punish myself by adding to that???

Why? Because I love my family, that is why.

When teaching cooking classes at a local community college this summer, I became determined to introduce everyday items to my students that can easily be made at home in ways that are far healthier than what you can purchase at the store. In this, I became aware of several things that, for whatever reason, had remained unknown to me up to that point.

Of all the things I learned, the amount of sugar in the typical bottle of ketchup frightened me. Forget HFCS, heavens knows there is too much of that floating around…did you know the average bottle of non-HFCS ketchup contains 30% or more pure sugar?

30%!

Yikes.

I was pleasantly surprised to see that Amy had her own recipe for Homemade CrockPot Ketchup and immediately set out to make her recipe.

At first glance, I was surprised at the number of spices in this recipe. The fragrance of this ketchup cooking in my home was a truly pleasant experience, making this recipe one worth repeating for that reason alone.

I did change out the suggested Organic Brown Rice Syrup for Agave Nectar, simply because that is what I have on hand. Otherwise, I kept true to Amy’s recipe and was very pleased with the end result.

I look forward to applying Amy’s spices and strategy when my tomatoes finally ripen and I am able to preserve my own organic ketchup this year.

Shortly before I signed up to adopt Amy’s blog, she posted a beautiful recipe for a Strawberry Coconut “Milkshake” which caught my attention. This beautiful green concoction seemed like the perfect balance of nutrition and dessert…

Okay, so it is heavy on the nutrition, but let me tell you—your taste buds will have no idea.

In the last week alone, I have made this ‘milkshake’ at least 4 times. A great way to use the beautiful organic kale my garden has produced this year, this green machine has won my heart.

Thank you Wendy, for hosting this event, Seamaiden for creating this event, and Amy for having such a beautifully easy to navigate blog with so ideas and areas of inspiration.

Keep your eyes open for the Ingredient Challenge Monday Adopt a Gluten-Free Blogger review of A Year of Slowcooking, which should be up early Sunday morning.

In addition to this review on Sunday, Shea and I will have a very special announcement with an amazing opportunity for you!!

Again, keep your eyes on Ingredient Challenge Monday for more information!

Enjoy your Saturday.

xo,

SunnyB

Filed Under: Dairy Free, Gluten Free, Other, Recipes, Side Dishes, Sugar Free Tagged With: Adopt a GF Blogger

Vegan Pesto Quinoa “Couscous” Ingredient-Challenge Monday (Gluten Free, Diary Free, Soy Free)

January 17, 2011 By SunnyB Leave a Comment

Couscous is one of those side dishes that goes beautifully with most any meal. It absorbs whatever flavor you chose to pair it with and the tiny granules present beautifully as a side dish or part of a salad.

Unfortunately, traditional couscous is made from wheat. Wheat is a key producer of gluten. I cannot eat gluten…but I love couscous!

See my conundrum?

Funny thing is, when I was introduced to quinoa (pronounced “keen-wa”), long before I knew that I suffered from Celiac, my first thought was “what a great substitution for couscous!”

When given the opportunity to use this wonderful little grain as part of our Ingredient-Challenge Monday, I knew exactly what I wanted to do with it.

I have shared my love for quinoa previously, showing it as a great substitute for traditional stuffing; though I mentioned how much I love this healthy grain, I failed to mention the details as to why.

Beyond being naturally gluten free, quinoa is easy to prepare. Much like medium grain rice, it takes 1 ½ c water or liquid (I prefer broth when making quinoa for dinner) to every 1 c quinoa to make. Quinoa should be simmered, undisturbed in a covered pot for approximately 15 min. Once the liquid has been absorbed, simply fluff the quinoa and serve!

Unlike many grains, quinoa’s high quality protein is considered a complete protein. In fact, www.quinoa.net says that “quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 30 percent protein.” Amazing!

I have used quinoa in soups and salads, as a substitute for rice and couscous, also as a great replacement for oatmeal at breakfast. This diverse little grain absorbs the flavors you pair it with and is something you can feel happy to serve your family, no matter your dietary restriction!

Without further adieu, here is my contribution to this week’s Ingredient-Challenge Monday.

Vegan Pesto Quinoa “Couscous” (Gluten Free, Diary Free, Soy Free)

1 c Quinoa

1 ½ c Vegetable Broth

¼ c Vegan Basil Pesto with Kale

In large stock pot or small Dutch oven, mix quinoa and broth. Bring quinoa to light simmer over medium heat, cover and continue to cook for approximately 15 minutes or until liquid has been fully absorbed into the grain. Leave covered and allow to cool for approximately 5 minutes. Using fork, slowly incorporate pesto while fluffing grain. Enjoy!

Makes 6-8 servings

I hope you enjoy my version of Vegan Pesto Quinoa “Couscous,” please be sure to visit the remaining Ingredient-Monday contenders:

Dixie Chik Cooks

From the Little Yellow Kitchen

Marci Gilbert

And Nutitionella

May you enjoy a happy and healthy week ahead!

Filed Under: Dairy Free, Gluten Free, Side Dishes, Vegan Tagged With: Casein Free, Cheeze, Corn Free, Dairy Free, Egg Free, Gluten Free, Quinoa, Side Dish, Soy Free, Vegan

Vegan Basil Pesto with Kale

January 14, 2011 By SunnyB 4 Comments

There are few things in life better than a fresh bowl of pasta swirled with rich, creamy pesto. The beautiful green hue, tender chunks of ground pine nuts, hints of basil and garlic blended with creamy parmesan; simply blissful.

Recently, when faced with exquisite bundles of basil permeating my kitchen, I knew there must be a way to turn these lovely leaves into the rich, creamy sauce I remember.

Obviously, this dish is traditionally loaded with cheesy goodness…which is an issue in a home that is dedicated to dairy free eats and treats.

My solution? The jar full of Parmesan Cheeze Sprinkles I keep on hand at all times.

Adding kale to the traditional recipe not only knocks the nutrition up a level, it also brightens the entire mix, leaving the most beautiful pesto I have ever had the pleasure to savor.

Use this as a dip, mix it with a bowl of your favorite gluten free linguine, or save it for the recipe which I will be sharing with you on Tuesday… Anyway you choose to relish this sauce, I have no doubt your palate will be pleased.

Vegan Basil Pesto with Kale

1c Firmly Packed Fresh Kale (about ½ bunch, thick stalks removed)

1c Firmly Packed Fresh Basil

½ c Parmesan Cheeze Sprinkles

½ c Cold Pressed, Extra Virgin Olive Oil

1/3 c Pine Nuts (Walnuts will work as well)

3 Tbs Minced Garlic

Salt and Freshly Ground Black Pepper to taste

In food processor* load kale, basil and parmesan cheeze sprinkles. Cover and process on highest setting while slowly adding extra virgin olive oil. Once incorporated, add pine nuts and minced garlic. Blend until smooth. Add salt and pepper to taste, pulsing to mix.

Makes 16- 2 Tbs Servings

*This sauce will work in a high-speed blender as well, although a food processor is strongly recommended for this recipe.

Stay tuned for Tuesday when our Monday-Ingredient Challenge turns to my favorite grain, Quinoa!

Our little group is expanding with every challenge and we are happy to introduce new contenders: Lauren & Chrissy the hosts of “From the Little Yellow Kitchen,” a beautiful new blog!

Our previous contenders will be joining as well:

Dixie Chik Cooks

Marci Gilbert

and Nutritionella

While we are posting on Tuesday in effort to pay respect to the Martin Luther King, Jr. Holiday, this will surely be an Ingredient-Challenge Monday to remember!

This recipe is also linked to: Seasonal Sunday

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Raw, Side Dishes, Vegan Tagged With: Casein Free, Cheeze, Corn Free, Dairy Free, Egg Free, Gluten Free, Main Dish, Raw, Side Dish, Snack, Soy Free, Vegan

Rainbow Smoothie

January 11, 2011 By SunnyB 8 Comments

I haven’t done a blog in over a week. After the busy holiday schedule where I was posting 2-3 times a week, this seems like a big lull. Having lost my grandfather the night of my last post, frankly, I just wasn’t up for another post last week.

The service was beautiful and it was nice to reconnect with cousins I haven’t seen in years.

Now, it is time to get back to work.

Since my husband started back at school yesterday, and given a schedule that will normally keep him at school until 10pm Tuesday evenings, I thought this would be the perfect time to make my next post…

Of course, he would have to come home early. It is the first week of school and classes rarely go their full length of time the first week…but still!

So as I hurried to get the last of our children to bed and work on my post, my sweet husband calls to inform me that he is on his way home.

Sigh.

I just can’t win!

No worries…he likes to humor me and really should be reading his textbook anyway.

In my time away, I have noticed a number of my favorite bloggers sharing their favorite smoothie recipes in connection with a blogging event known as Detox January which is being hosted by Nicola, the G-Free Mom over on her site. While I am not part of this event, I certainly felt inspired to share my favorite smoothie recipe as this fits right in with my New Year, New Me resolution.

This recipe is not only delicious; it is smooth, creamy, vegan and loaded with fruits and vegetables.

Leafy greens to be exact.

Huh?

Funny thing is…there seems to be a trend towards including greens in smoothies (just look at the number of green smoothies already posted for Detox January).

For me, this is nothing new. I have been making variations of this smoothie for many years.

Dubbed the “Rainbow Smoothie” because of the many colors that go into it, I have used anything from green beans to kale to satisfy the need for something green in this recipe. The version I am sharing today has spinach in it, mainly because it is what I had on hand…but I assure you, it is just as good, just as creamy with any number of leafy greens in its place.

Even better…once mixed, this smoothie renders a beautiful shade of purple. (See)

My husband, as wonderful as he is, felt it necessary to correct me on a couple of items…

While I see mango as a light shade of orange, he tells me it is yellow.

I guess you could use oranges, but I have always used frozen mango for this drink and can tell you, it is worth a smudge in the color chart.

Oh, and the banana…of course the peel is yellow, but he is correct in saying that the fruit itself is truly white.

Sigh.

Regardless if you see the Rainbow of colors in this drink the same way I do, no doubt you will enjoy every last sip!

Rainbow Smoothie

Red- ½ c Frozen Sliced Strawberries

Orange- ½ c Frozen Diced Mango

Yellow- 1 Whole Ripe Banana, peeled and sliced

Green- 1 c Well Packed Spinach (Kale or Greenbeans)

Blue- ½ c Blueberries

Purple- ½ c Blackberries

3 heaping Tbs Vegan Protein Powder (I prefer Nutribiotic Rice Protein, Plain)

3 c Non-Dairy Milk (Almond, Rice, Coconut)

Stevia to taste (optional)

Layer fruits and chosen vegetable in blender. Add in protein powder and non-dairy milk. Blend on highest setting until completely liquefied. Taste. Add stevia (1-3 servings) if desired, blend.

Makes 3 servings.

It feels great to be back! I look forward to building this healthy foundation to 2011 together.

Have a great night everyone!

Filed Under: Beverages, Dairy Free, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: Beverage, Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Nut Free, Raw, Side Dish, Snack, Soy Free, Vegan

Ingredient-Challenge Monday, Vegan Garlic Kale Chips

January 3, 2011 By SunnyB 5 Comments

I love leafy greens. Seriously. Spinach, Mustard, Turnip, Kale…love love love! My garden was loaded with greens this year and my only wish is that we had more to enjoy!

It surprises and somewhat saddens me that many people look at greens and freeze up; clueless as to how to add these striking gems to their plate. Uses for these healthy, nutrient packed, cancer-fighting delights are endless.

Use them in soup, sauté them for a delightful side dish, hyper-drive your salad by replacing iceberg lettuce with them, mix them in your smoothie, use them for wraps…there are countless ways to incorporate healthy greens into your life.

For those of you who need reasons to eat your greens, I love this list from www.leafy-greens.org: Top 10 Reasons To Eat Your Greens (trust me, your mom wants you to read this!).

Let’s face it though; most kids (and husbands) are not thrilled about eating vegetables of any sort. I am blessed with children (and a husband) who will eat most anything I throw at them, sometimes even really like what I have made (even if it is nothing but vegetables), but very rarely will they ask me to make anything strictly vegi-like just for the sake of eating that dish.

Then I happened upon a phenomena known as kale chips. Some of my favorite bloggers like Elana from Elana’s Pantry, and Shauna from Gluten-Free Girl have shared their own version of these delightful snack-like veggies; so when the opportunity to play with my own kale recipe came about through the Ingredient-Challenge Monday, I knew exactly what I wanted to do with mine!

My kids have enjoyed this snack so much that I have been asked to make these chips over and over; my dairy free/gluten free daughter even requested some for her school lunch today.

Any recipe this healthy that receives multiple requests from my children deserves being shared.

Because I wanted a crisper version than what the short-baking process reflected in other blogs offered, I did some playing with the recipe until I felt it was just-right.

To my surprise though, I received mixed reviews from my family regarding the end result of each method. Some preferred the quicker, not as crunchy variety, some preferred the easier to tote, made for finger snacking variety.

So, while the recipe remains the same, I am going to share with you two different methods to prepare these chips.

The first method creates a tender but slightly crispy dish that is great for use as a side dish but is not quite finger-snacking quality. It is, however, very quick and a great way to fill those between-meal snacking needs without throwing your (or your children’s) nutritional needs out the window.

The second method produces a very crispy chip that is easier to package for on-the-go snacking or school lunch needs. This method takes a long time but is still flavorful, just as beautiful and well worth the wait.

Whichever method you choose, I hope your family finds as many reasons to enjoy this happy healthy snack as we have.

Enjoy!

Vegan Garlic Kale Chips

1 Bunch Kale (washed and dried thoroughly)

1 Tbs Olive Oil

2 Tbs Minced Garlic

¼ tsp Sea Salt

Method 1 (Quick and tender): Heat oven to 350f. Make sure kale is very very dry. Use your salad spinner to remove all water after cleaning and allow leaves to lay on paper towels , dabbing with additional towels to ensure all excess water has been removed. Chop kale into ½ inch pieces; remove any thick or tough stems. Place kale into large mixing bowl. Add in olive oil, minced garlic and sprinkle with sea salt. Use hands to massage oil, garlic and sea salt evenly onto each piece. On parchment lined baking sheet, spread prepared kale into one even layer.

Bake at 350f for 10-15 minutes until kale is dark green and crisp to your liking (somewhere between 12-15 minutes seemed just right to me). Cool and serve.

Method 2 (Crisp and easy to transport): Set oven to lowest setting. Use your salad spinner to remove excess water from cleaning/prep stage. Leaving leaves slightly damp is actually preferable for this method, so do not go through the additional drying steps mentioned in Method 1. Chop kale into ½ inch pieces; remove any thick or tough stems. Place kale into large mixing bowl. Add in olive oil, minced garlic and sprinkle with sea salt. Use hands to massage oil, garlic and sea salt evenly onto each piece. On parchment lined baking sheet, spread prepared kale into one even layer.

Bake at lowest setting for 8-10 hours until kale is dark green and completely dehydrated (mine was perfect at 10 hours on a setting of 170f). Cool and serve.

Method 2 also works in a dehydrator and is a great option if you are on a raw diet or trying to incorporate more raw methods of preparation into your lifestyle.

Again, I hope your family enjoys these as kale chips as well as we have.

Be sure to visit the other ladies participating in the Ingredient-Challenge Monday for other great ways to incorporate kale into your life this year.

Happy Monday to you all!

Dixie Chik Cooks

Marci Gilbert

Nutritionella