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Healthy Lunchbox 2012: Susan from Real Kids Eat Spinach

August 12, 2012 By 3 Comments

Today on Healthy Lunchbox 2012, Susan from Real Kids Eat Spinach is sharing some of her favorite school lunchbox tips and three, count ‘em, three, delicious recipes!

A single mother of two children, Susan spends much of her time preparing healthy meals that her children love.  As a certified holistic health coach, Susan offers insight and healthy solutions to families through the internet and her home.  Be sure to contact Susan directly if you are interested in knowing more.

I am so glad Susan chose to join the Healthy Lunchbox series again this year.  To see more Healthy Lunchbox ideas from this year and last, visit the tag cloud on the right and click “Healthy Lunchbox.” 

You can also follow Susan on facebook.

Thanks Susan!

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My kids always delight in letting my know what their classmates’ lunchboxes contain. I feel that I’ve really done right as the years pass, as their comments have gradually become less envious and more informed. I don’t encourage self-righteousness in my offspring, but seeing them really grasp the notion of healthy food makes me proud.

And while I also reserve judgment when it comes to double-stuffed Oreos and chocolate Pop-Tarts, their presence on the elementary lunch circuit reminds me that the most fun part of a school lunch is almost always the treat. Of course kids don’t need processed treats to fuel their afternoons, so wanted to share a couple of ideas and recipes that embrace the concept of dessert at lunch. Without the sugar crash an hour later…

All three of these recipes are free of gluten, grains and dairy and naturally sweetened. Perhaps even more importantly, however, they have all passed rigorous taste testing (performed on my children and several of their peers). I’ll start with a treat that just screams fall and back-to-school time: Cinnamon Apple Snack Bars.

These bars have a triple whammy of cinnamon, which means they will fill your kitchen with the most comforting, cozy scent. Based on almond flour, they are obviously not suitable for a nut-free school lunch. I wanted to include them, however, as they are a perfect candidate for after-school snacking or even a quick breakfast, if your kids’ school doesn’t allow nut products.

Cinnamon Apple Snack Bars

2 cups almond flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup dairy-free milk of choice
3/4 cup natural applesauce
1/2 cup chopped, peeled apple (about 1/2 large apple)
1 tsp. cinnamon
1 tbs. palm sugar
large handful of raw walnut pieces


for topping:
1 tbs. melted coconut oil
1 tbs. cinnamon
2 tsp. palm sugar

Preheat oven to 350. Combine almond flour through salt in a large bowl. Add milk and applesauce. In a separate smaller bowl, combine 1 tsp. cinnamon and 1 tbs. palm sugar. Toss apple pieces in mixture until they are well coated. Fold into batter long with nuts.

Pour into a greased 8×8 baking dish. In a small bowl combine melted coconut oil, cinnamon and palm sugar. Using a spoon, drizzle all over top of the cake. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool and cut into bars.

My next two school-worthy desserts are both chocolate-based. My daughter doesn’t love anything too rich, so both of these are perfect candidates without being overly fudgy or indulgent. First I wanted to come up with a replacement for the ever-popular pudding cups that often sneak their way into lunches. I’ve made my kids avocado-based chocolate pudding in the past, and love how the fruit adds a creamy texture. I wanted to come up with a version that wouldn’t require additional sweetener, however, so I turned to a different secret ingredient: baked sweet potato. While you can’t taste the potato in the finished product, its inclusion adds both nutrition and the perfect amount of natural sweetness. I can’t wait to try this recipe out with canned pumpkin as well!

This turned out amazingly well, and was ridiculous easy. I cooked my sweet potatoes in the microwave, measuring out the other ingredients while the potato cooled. My pudding was plenty sweet as written, but for a special treat I also stirred in some dairy-free chocolate chips. Using a Vitamix, the chips and the coconut oil emulsified easily; if you don?t have a high-powered blender, melt your butter/oil first.

I suggest you taste your pudding for sweetness before deciding to tinker with it. If it needs more sweetness, you can use a smidge of raw honey, maple syrup or chocolate chips. This pudding tastes great warm, but even better once chilled (thus a perfect candidate for lunchtime).

Sweet Potato Chocolate Pudding

2 large baked sweet potatoes, skins removed
1/3-1/2 cup non-dairy milk of choice
2-3 tbs. of unsweetened cocoa powder
3 tbs. coconut oil or butter
1 tsp. cinnamon
1 tbs. vanilla extract
optional: raw honey, maple syrup or chocolate chips, as desired

Combine all ingredients in a blender and process until smooth.

My final recipe was a slam dunk at a healthy eating lecture I gave to children and their parents at our local library this summer. Even the kids who didn’t really really engage in the subject matter weren’t shy when it came to devouring the brownies I brought! Everyone was shocked when I shared what made it possible to make them grain-free: canned chickpeas. I personally follow a Paleo diet and as such avoid legumes, but even I made an exception to enjoy one of these little brownie bites. They are a good source of fiber and taste positively sinful. I baked mine in mini muffin cups to make them perfectly portioned for kids.

 

Mini Chickpea Brownies

1/2 cup coconut oil
1/4 cup unsweetened cocoa powder
3/4 cup raw agave nectar or honey
1/4 tsp. salt
1 tbs. vanilla
2 eggs
1 can chickpeas, rinsed and drained
1 cup mini chocolate chips (I use Enjoy Life dairy-free chips)

Preheat oven to 325. Heat coconut oil and cocoa powder in a small pot over low heat; warm until oil has melted and cocoa dissolves. Stir well.

Meanwhile, run chickpeas, sweetener and salt in a food processor until smooth. Add eggs and vanilla, processing again until thoroughly blended. Pour chickpea mixture and chocolate into a large bowl and allow to cool.

Stir in chocolate chips. Scoop batter into greased mini muffin cups and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

I made all three of these recipes with help from my 6 and 8-year olds; while the older one isn’t always in the mood to get busy in the kitchen with me, they are both equally eager to lick spoons. I hope these healthy treats inspire you and yours as well, and offer them a sweet little reminder of how much love and effort you put into sending them off to school nourished and ready to grow.

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Roasted Red Pepper Paleo Hummus

August 8, 2012 By 20 Comments

I must admit that, when giving up legumes, hummus was not high on my list of things I would miss.

Don’t get me wrong…I love a good hummus. It’s just not one of those things that was on our regular shopping list.  In fact, previously, I might purchase hummus once a year and I might make it once or twice a year on top of that.

So you can imagine that creating a paleo-friendly hummus was not high on my priority list…and it wasn’t. That is until Shirley shared her Brazilian Un-Cheese Rolls/Biscuits where red pepper hummus is a key ingredient.

Couple this with the opportunity to adopt Shirley in last month’s Adopt a Gluten-Free Blogger event, perfecting a red pepper hummus suddenly hit the top of my to-do list.

To my surprise there are a number of paleo hummus recipes available online, but I still couldn’t find one that was just-right for what I needed.

I did find though, that I prefer cauliflower based hummus recipes over nut and squash based recipes.

Isn’t cauliflower amazing? From potatoes to hummus, this vegetable makes a delicious replacement for so many less nutrient-dense foods.  I love it!

My contribution to this week’s FoodNetwork Summer Fest, this recipe is so delicious that once I finalized it, I had to kick my kids out of the kitchen and force them to stop scooping vegetables through this to ensure I had enough to make Shirley’s Biscuits with!

Use this as a dip, a spread or as part of Shirley’s delicious recipe, I hope you enjoy this as much as we do.

xoxo

 

Print
Roasted Red Pepper Paleo Hummus

Ingredients

  • 1 large Red Bell Pepper
  • 1 head Cauliflower, cut into flourets
  • 2 Tbs Olive Oil
  • 2 tsp Ground Cumin
  • 2 tsp Smoked/Regular Paprika (I prefer smoked)
  • ½ tsp Smoked/Regular Cayenne (I prefer smoked)
  • ¼ tsp Salt
  • 3 cloves Garlic
  • ½ c Tahini
  • ¼ c Lemon Juice

Instructions

  1. Broil red pepper in the oven or over open flame until skin is charred and flesh is beginning to become tender, turning often to ensure even roasting. Remove from heat and allow to cool.
  2. Lower/preheat oven to 500f.
  3. In large bowl, mix together cauliflower, olive oil, cumin, paprika, cayenne and salt.
  4. Spread seasoned cauliflower evenly over parchment lined cookie sheet and bake for 25-30 minutes or until golden brown.
  5. Once roasting is complete, peel skin from pepper and place this, the roasted cauliflower, garlic, tahini and lemon juice in blender or food processor. Blend/process on medium/medium-high speed and tamper as needed until ideal texture is achieved.
  6. Remove from blender and serve as-is, with vegetables or in your favorite hummus based recipe.
  7. Makes approximately 2 cups
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For more pepper persuasion, be sure to visit all of this week’s FoodNetwork Summer Fest bloggers.

Jeanette’s Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce

Cooking With Elise: Roasted Red Pepper Hummus

What’s Gaby Cooking: Oven-Roasted Peppers With Herbed Breadcrumbs

Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce

Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema

Delicious Lean: Peppery Kung Pao

Daily*Dishin: Shrimp and Chorizo With Red Pepper Chermoula Sauce

Napa Farmhouse 1885: Spicy Roasted Red Pepper Dip With Baked Corn Tortillas

Thursday Night Dinner: Black Bean and Sweet Pepper Salad

Cooking Channel: 5 Stuffed Pepper Favorites

HGTV Gardens: Garden to Table: Peppers

Sweet Life Bake: Rajas de Poblano con Elote y Crema

Dishin & Dishes: Bacon, Onion and Green Chile “Jam”

Healthy Eats: Peppers for Breakfast, Lunch and Dinner

FN Dish: Meat and Peppers

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , ,

Roasted Garlic, Basil and Tomato Paleo Tart

August 1, 2012 By 20 Comments

This week on FoodNetwork Summer Fest, food and garden bloggers are joining up to share their favorite tomato recipes.

I don’t know about the other Summer Fest bloggers, but for me this was no easy task.  You see, tomatoes are a staple in our home.

Quartered tomatoes are the perfect side with our morning breakfast.

Marinara sauce is one of the greatest inventions ever.

Ever.

Tomato based chili is on our menu at least once a month.

Have you ever had tuna, mayonnaise, fresh dill and tomato chunks together?

Because you should. It’s not only easy, it’s super delicious.

Then there are green tomatoes, which are a southern staple.  We love to coat them in an almond flour mix and ‘fry’ them in the oven.

In fact, when we were given the challenge to bring forth our favorite tomato recipes, I was certain that is what I would share. But that would require green tomatoes and unfortunately my garden hasn’t been producing tomatoes (it’s too hot and they are rebelling), my tomato vendor hasn’t had them nor did any of the local grocery stores…

So instead, today I am pleased to share this Roasted Garlic, Basil and Tomato Paleo Tart with you.

You see, my husband and I just finished his first and my second Whole30, a clean-eating plan created by Melissa and Dallas Hartwig from Whole9Life.  If you have been to my page before, you have heard me talk about this program… if not, you can learn more about it through any number of my Whole30 related posts.

Even with the drastic changes this plan called for (at least in regard to my husband’s eating habits), we have found renewed energy and a commitment to stay as close to this way of eating as possible while allowing for the occasional treat.

This recipe is made with Whole30 approved ingredients, but because it is officially a ‘paleocized’ recipe I’m not certain Dallas would approve of this for the Whole30 plan itself.

That being said, served with a side of grass fed beef meatballs, this made for a perfect day 31 meal.

My children’s only complaint?

That there wasn’t more to go around.

;) No worries.

Don’t let the long list of instructions frighten you, this dish is actually very simple and goes together easily.

Print
Roasted Garlic, Basil and Tomato Paleo Tart

Ingredients

    Crust
  • 2c Blanched Almond Flour
  • 1 Tbs Italian Seasoning or Dried Basil
  • ½ tsp Sea Salt
  • 2 Tbs Coconut Oil
  • 1 Tbs Ground Flax Seed (I self-grind)
  • 3-4 Tbs Hot Water
    • Filling
  • 2 heads of Fresh Garlic, roasted (directions below)
  • 3-4 tsp Olive Oil
  • 1 oz fresh Basil, stems removed + some for garnish
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 Tbs Olive Oil

Instructions

  1. Preheat oven to 400f.
  2. Peel the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut ¼ to ½ inch off the top of the cloves, ensuring each individual clove of garlic is exposed.
  3. Using a muffin tin, place each head into its own section and drizzle a couple of teaspoons of olive oil over each. Cover with aluminum foil and bake for 30-35 minutes or until the cloves are golden and feel soft when pressed. Allow to cool.
  4. Using food processor, make the crust by mixing almond flour, Italian seasoning or dried basil, sea salt, coconut oil and ground flax seed. Slowly add hot water, 1 tablespoon at a time, until the mixture begins to form a ball.
  5. Remove dough from processor and knead slightly, just enough to bring the mix together.
  6. Press dough into tart pan, ensuring even coverage across the bottom of the pan and about ¼ to ½ inch on the sides.
  7. Bake for 30 minutes or until lightly golden.
  8. Prepare basil by washing, removing stems and drying completely. Prepare tomatoes by thinly slicing.
  9. Once tart crust has been baked, prepare garlic by squeezing cloves out of their skin. Mash garlic with a fork and spread this evenly over the entire crust.
  10. Layer basil leaves evenly over the roated garlic and top with layered tomoato slices.
  11. Sprinkle salt and pepper lightly over the entire tart and drizzle with remaining olive oil to ensure even coverage.
  12. Bake the tart for 30-35 minutes or until tomatoes are tender and tart crust is a deeper golden hue.
  13. Top with fresh basil, slice and serve.
  14. Makes 8 servings.
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I hope you enjoy this dish as much as we have and look forward to seeing the other tantalizing tomato treats this week from all of the Summer Fest bloggers!

 

Cooking With Elise: Fresh Tomato Sauce
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,

Growing Up Isn’t So Bad, Peter Pan Squash Spiced Oven Fries

July 25, 2012 By 25 Comments

Today on FoodNetwork Summer Fest, food and garden bloggers are joining up to highlight the vibrant staple: Summer Squash.

Oddly enough, the title “Summer Squash” has less to do with the time a squash is grown or harvested and more to do with the sustainability of a squash.

You see, summer squash like zucchini, yellow squash, bulan and ball squash as pictured here all have thin, edible skins and will only maintain their edibility for a few weeks after they are picked. Wherein winter squash like pumpkin, butternut, spaghetti squash and Hubbard squash have thick rinds and are able to keep for months at a time; hence, they are perfect for winter storage.

Of course, as it is with all vegetables, the sooner they are eaten after they are picked, the better the nutrient retention will be.

Still, when preparing food storage or planning meals, it is good to know how long you will be able to keep vegetables like these.

Today though, I would like to talk to you about my friend Peter Pan.
No, not the boy who refused to grow up…

Rather Peter Pan the squash. Peter Pan squashes are light-green scalloped squashes that are typically harvested when they are a mere 2 ½ to 3 inches across. Among the smaller of the summer squashes, it is said that their name comes from their refusal to ‘grow up’ like it’s sister squash, Patty Pan, which is golden in color and generally twice as large as Peter Pan squash is at harvest.

I told my kids that between the funny shape and light-green color, they look like something Peter Pan would wear and that must be how they got their name.

Meh. You decide.

Oddly enough, I had never eaten a Peter Pan squash before one of my dear Farmer’s Market vendors introduced me to them this year!

Goodness knows how I love to play with my veggies so I asked her what she does with them.

“Fries,” she said, “these make the perfect oven fries.” Then she continued “but I love to cover mine in an egg and flour batter so I don’t know what you’ll do with them.”

To which I smiled and said “oh, I’ll figure something out.”

;) That is what I do after all, isn’t it?

But you know, she is right. These precious little squash bake up to be some of the tastiest oven fries I have ever enjoyed.

The perfect mixture of grown-up savory yet maintain childlike undertones with just a hint of cinnamon and cocoa, great for children of all ages I hope you enjoy these Peter Pan Oven Fries as much as we do.

Print
Peter Pan Squash, Spiced Oven Fries

Ingredients

  • 3 lbs Peter Pan Squash (about four squash)
  • 1 ½ tsp Smoked Paprika
  • 1 tsp Ground Cinnamon
  • 1 tsp Cocoa Powder
  • 1 tsp Sea Salt
  • ½ tsp Smoked Cayenne (I get mine from a local FM vendor, regular cayenne would work well, too)
  • 3 Tbs Olive Oil (not evoo)

Instructions

  1. Preheat oven to 425f.
  2. Clean squash but leave skins intact. Slice squash in half and remove seeds with a spoon. Cut squash into fry-sized pieces and place in large mixing bowl.
  3. In small bowl, mix together smoked paprika, cinnamon, cocoa powder, sea salt and cayenne. Set aside.
  4. Drizzle cut squash evenly with olive oil, sprinkle spice mixture evenly on top and mix the squash with your hands to ensure even coverage. I recommend using gloves for this step if you have sensitive skin, that cayenne can sting!
  5. Spread spiced covered squash over parchment lined cookie sheets, ensuring they are in one thing layer—anything more will leave them soggy and nobody wants soggy fries.
  6. Bake for 15-20 minutes or until golden brown and crisp.
  7. Remove from oven and serve.
  8. Makes 6-8 servings
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Be certain to stop by all of today’s FoodNetwork Summer Fest featured recipes for more fantastic ideas on how to use your summer squash today! xo

Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry

Cooking With Elise: Orange Summer Squash Bread

Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon

Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche

Made By Michelle: Pattypan Squash and Tomato Frittata

Cooking Channel: Our Top 5 Favorite Squash Recipes

Daily*Dishin: Summer Squash Confetti Salad

Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts

Napa Farmhouse 1885: Summer Squash Chips

Ingredients, Inc.: Summer Squash and Kale Sauté

Thursday Night Dinner: Summer Squash Medley

Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip

Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders

Healthy Eats: Summer Squash Any Way You Slice It

FN Dish: Cheesy Summer Squash

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , , ,

Plum Pickin’ Pineapple Jam

July 18, 2012 By 12 Comments

This time of the year our pantry and refrigerator is overloaded with all kinds of delicious produce.

Most recently, with the help of Bountiful Baskets we have received an overabundance of fruits like cherries, peaches, nectarines, plums and pineapples.

So much so that even my large family cannot keep up.

What’s a girl to do?  Well preserve them of course!

Freeze them, dehydrate them, jam them, can them, whatever you do, do your best to maintain the natural goodness of these fruits.

This recipe combines the sweetness of pineapple with the tartness of fresh-picked plums.  No added sugar, artificial flavor or preservatives, this is a jam you can be proud to serve your family.

The best part?  It’s only two ingredients and can be whipped up in minutes, poured into your crockpot and prepared overnight while you are sleeping.

It is that easy.

I suppose it’s not really fair to call this a jam.  The texture better resembles a fruit butter, but the process is very jam-like and the flavor reminds me of my great-grandmother’s plum jelly.  If you desire a more jam-like preserve, simply create a slurry of arrowroot and water (1 tbs of each should do the trick), remove the reduced pineapple and plum preserves from the crock, cook them over medium heat and add just enough of the slurry to create the jam-like texture you desire.

Because this recipe only makes four half-pints, I prefer to simply keep this in the refrigerator.  If you choose to keep yours in the pantry, I recommend a hot-water canning bath. Step-by-step directions can be found here.

Whatever you choose to do with your preserves, I hope they invoke memories of summertime and stories on grandmas lap, just as they do for me. :)

Enjoy!

Print
Plum Pickin’ Pineapple Jam

Ingredients

  • 3 lbs Ripe Plums
  • 1 lb Pineapple

Instructions

  1. Prepare plums by washing, slicing and removing pits. Leave skins intact. Place plums and pineapple into high-speed blender, ½ batch at a time.
  2. Blend until smooth and pour into 6-quart crockpot.
  3. Set crockpot to cook on high for 6 hours, do not use your lid! It is important to allow the mixture to reduce by at least half (mine usually reduces to about 1/3 once complete), so please leave the lid off to ensure for the best reduction.
  4. Once reduced to the appropriate thickness, fill four half-pint jars and refrigerate or process as directed.
  5. Serve on your favorite gluten-free/paleo bread.
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Be certain to visit the other FoodNetwork SummerFest bloggers to see what other fun dishes you can make with your plums this season!

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs

Virtually Homemade: Grilled Plum Pizza With Goat Cheese

Cooking Channel: Best Plum Dessert Recipes

BGSK: Grandma Esther’s Plum and Walnut Cake

Delicious Lean: Plum Delicious Pork Chops

Daily*Dishin: Roasted Chicken With Plum Chili Salsa

Healthy Eats: 6 Ways to Cook With Plums

Napa Farmhouse 1885: Time for Plum Cobbler?

Thursday Night Dinner: Plum BBQ Chicken

From My Corner of Saratoga: Plum Upside Down Cake

Cooking With Elise: Vanilla Plum Tart

Sweet Life Bake: Plum Pineapple Margarita

FN Dish: Perfect Plum Recipes

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Fermented Spicy Garlic-Dill Cukes and Zukes

July 11, 2012 By 7 Comments

Between the digestive issues my daughter has faced since she was a baby and my own celiac diagnosis, I have been somewhat obsessed with healing our guts for quite some time.

For many years, I thought yogurt and liquid acidophilus were our only options.  It has not been until recently that I have learned the magic of fermented foods.

More specifically, fermented vegetables like cucumbers and cabbage—better known as pickles and sauerkraut.  So when I was invited to join in on this year’s FoodNetwork Summerfest, I was excited to see cucumbers as the first ingredient on the produce-packed list!

If you have never made fermented vegetables, now is a great time to start!  Not only are they really easy, making your own fermented vegetables is extremely affordable and delicious!

How does fermenting work?

According to Exploratarium.edu, proper fermentation helps to keep away “bad” spoilage-causing microorganisms and allows the “good” bacteria, lactic acid, to flourish.

Of all the ‘friendly flora’ in our guts, lactobacilli, are among the most important and the most fragile.  Stress, poor diets and antibiotics will kill off lactobacilli, but eating foods rich in good bacteria will help them replenish.  Given that our digestive system is the heart of our immune system, it is very important to take care of your gut. Very important.

Of all the vegetables you can ferment, cabbage and cucumbers produce the most lactic acid bacteria and should be included in anything you choose to ferment.

Slicing your vegetables will help accelerate the fermentation process and ensures a snackable treat once the fermentation process is through!

It is important to use purified water.  Chlorine is present in most tap water and will kill off the beneficial bacteria before it has a chance to take over.  If you do not have a filter, either use bottled water or boil your water for 10 minutes and allow it to cool.

Additionally, too much salt will kill the fermentation process as well!  Use 100% salt. Non-iodized salts like pickling salt, pure sea salt or Himalayan salt are your best options.  Make certain the only ingredient on the label is “salt.”

The best salt-to-water ratio for any fermented vegetable recipe is 1.5-2 tablespoons to 1 liter of water.

Before you begin, be sure to sterilize everything! Your jar, your lid and most especially, your rock.  This can be done using the sterilization setting in the dishwasher or by boiling all of the equipment for 15-20 minutes prior to use.

As always, organic vegetables are best.  Everything used in this recipe is in-season and should be readily available at your favorite store and most especially, at your local farmer’s market.

I hope this recipe for fermented cukes and zukes finds you well!

Happy summer!

 

Print
Fermented Spicy Garlic-Dill Cukes and Zukes

Ingredients

    Equipment Needed
  • 1-Steralized Half Gallon Glass Jar with a Screw-on Lid (I use an old pickled okra jar)
  • 1-Steralized Rock, small enough to fit in the lid of the jar, big enough to keep your vegetables below the brine
    • Ingredients
  • 3 heads of fresh dill
  • 2 large cloves of garlic
  • 1 jalapeño, seeded for mild, whole for spicy
  • 1 lb cucumbers, sliced
  • ½ lb baby zucchini, sliced
  • 1.5-3 Tbs Pure Salt (Non-iodized Pickling, Sea Salt or Himalayan)
  • Purified Water

Instructions

  1. Place dill, garlic and jalapeño in the base of sterilized jar. Layer sliced cucumbers and zucchini’s as desired, I like to slice and layer vegetable by vegetable as I go.
  2. Stop adding vegetables once you have filled the jar to 1.5 inches below the surface.
  3. Place rock on top of vegetables, ensuring you have centered it well enough to keep vegetables below the surface during fermentation process.
  4. Mix together 1 litre of room-temperature water with 1 Tbs salt, stir until dissolved. Follow this process until vegetables are covered in brine, stopping when there is ½ inch head space between the brine and the top of the jar.
  5. Screw on lid and place jar in bowl to help capture overflow during the fermentation process.
  6. Set jar away from windows in a cool room, with temperatures below 72 degrees for 2-2 ½ weeks. Because gasses will form and pressure will build while the fermentation process, it is important to unscrew and release pressure from your jar on a daily basis until the vegetables are ready for refrigeration. Make certain you set a calendar reminder, put the jar in a place you will not forget to do this, get in the habit of doing this first thing in the morning, before you eat breakfast, after you get home from work, whatever you need to do to remember to unscrew the lid. Too much pressure can mean danger, worst case scenario it means an exploding jar and ruined vegetables (or worse). Nobody wants that.
  7. Keeping the lid on helps prevent harmful bacteria from forming. If a white scum forms on the top, skim it off. The liquid will cloud over time, this is a normal part of the good bacteria growth.
  8. Once fermentation is complete and you are satisfied with the flavor, fermented vegetables can be stored in the refrigerator for up to 1 year.
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I hope you enjoy these fermented vegetables as much as we do! Be sure to visit the rest of the FoodNetwork Summer Fest bloggers for more idea on how to enjoy your cucumbers this season!

The Sensitive Epicure: Chinese Style Cucumbers

What’s Gaby Cooking: Cucumber, Herb and Pita Salad

Ingredients, Inc.: Easiest Cucumber Salad

Virtually Homemade: Cucumber Strawberry Cooler

From My Corner of Saratoga: Marinated Cucumber Salad

The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers

Daily*Dishin: Southern Benedictine – Creamy Cucumber Spread

Delicious Lean: Cucumber Jicama Salad

Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches

FN Dish: No-Cook Cucumber Recipes

Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , , , , ,

Ingredient-Challenge Monday: Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

July 9, 2012 By 19 Comments

Happy Ingredient-Challenge Monday, everyone!

I hope you are brimming with excitement…if the recent entries are any indication; I cannot wait to see what you have for us this month.

I don’t know about you, but I have had a great day!

Yes, I know it’s Monday, but this really was a great day.

Why you ask?

My husband, sons and I all began our day with an intense cardio workout at the gym.  Only recently have we started all working out together, for a long time it was me working out alone, and I was okay with that…but more recently we decided to make a move that would get us all out the door together.  We manage to get up and out the door by 5am together, and our boys are awake and ready without mom or dad having to say a word!

How many 13 year olds do you know who will do that? Especially during summer break?!

Shortly after we got home, my husband updated his facebook status to this:

“I’ve lost 11 pounds in 14 days. Maybe this crazy diet my wife has me on isn’t so bad.”

As you may recall, my husband agreed to join me on my second Whole30, his first.

And he has stuck with it, stopped himself from making poor food decisions and recently told his boss not to purchase lunch for him at their company meeting this Friday, saying that he would rather bring something that is ‘totally safe’ for him right now than have to worry about what a restaurant is going to do.

Seriously, this man is awesome.

The only aspect of the Whole30 he has not been sold on?  No weighing in during the entire 30 day process, hence the facebook mention above…

But you know what? If that is the one shortfall he has on this program, I can live with it.

So after all of this, I went in to work for a while.

Yes, even teachers work during the summer.

While I was there, one of my co-workers asked me what I was doing to “lose so much weight,” and earnestly was hoping for some insight and direction.

Now keep in mind, I have no idea how much I have lost.  The last time I was weighed was for our campus weight loss challenge back in May where I learned just 11 days in to my first Whole30 that I had dropped 9 pounds (yes, I broke the weigh-in rule my first go-round, too).  And frankly, we don’t own a scale and there is no way I am hopping on one that is stationed in middle of our gym…no way.

Really though, it doesn’t matter…I feel better, my clothes fit better, and now other people are noticing!

I don’t know why that matters, but it does.

Anyhow…this has really been a great Monday for me; I hope you can say the same about yours.

Now, on to our Ingredient Challenge for July!

As announced yesterday, this month I am challenging you to share your favorite blueberry recipe.

Why blueberries?

Well let’s start with the fact that one cup, one whole cup of blueberries has only 84 calories.  In these 84 calories, you’ll also get 14% of your RDA in fiber, 24% in Vitamin C, and a good dose of Vitamin A, Calcium and Iron. More importantly though, blueberries are rich in anti-oxidants (http://www.nutrition-and-you.com/blueberries.html), so not only will you stay thin and healthy by eating blueberries, you’ll stay young as well! ;)

Sounds like my kind of fruit.

Before I share this recipe, I will say I feel a little guilty over the simplicity of this dish.

My kids suggest that I make a blueberry cobbler, but the main recipe I use has already been shared with you.

My oldest daughter shouted, “MAKE SOME OF YOUR SORBET, MAMA!” To which I said, “I’ve already shared that one, too.”

Then my husband spoke up and said, “make some more of that creamy berry thing you made the other day, that was really, really good.”

Now how could I resist?

So for this Ingredient Challenge Monday, I am proud to share with you the creamy berry thing my husband loved so much.

:) Enjoy!

Print
Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

Ingredients

  • 1 can Whole-Fat Coconut Milk (I prefer Thai Kitchen)
  • 2 c Fresh Blueberries
  • 8 Strawberries
  • 1 Nectarine, or Peach, really any stone fruit would do well in this recipe.
  • ¼ c Unsweetened Coconut Flakes
  • ¼ tsp Cinnamon
  • 2 pinches of Cardamom
  • 1 tiny pinch of Sea Salt

Instructions

  1. First, refrigerate your coconut milk for several hours, overnight is best. Frankly, I always have at least one can of coconut milk in my fridge, just in case.
  2. Place your whipping bowl in the freezer and allow it to chill while you prepare the fruit and the coconut flakes.
  3. Preheat medium sized cast-iron or any other dry skillet over medium-high heat. Let this warm while you prepare your fruit, you’ll be back to it in just a moment.
  4. Prepare fruit by rinsing, drying and slicing strawberries and nectarine. Divide into two bowls and add one cup of blueberries to each. Gently toss fruit together and set aside.
  5. Pour ¼ c coconut flakes into warm skillet, spreading evenly over the pan. Stir gently until flakes are golden in color. Remove from heat and set aside. Resist the urge to take a bite, once you start on these it is nearly impossible to stop.
  6. Remove whipping bowl from freezer and prepare your whipping tool of choice (I prefer my stand mixer for this). Remove coconut milk from refrigerator, open and remove the firm cream from the coconut water below. Sprinkle in cinnamon, cardamom and the tiny pinch of sea salt. Whip cream until desired consistency is achieved. If the cream is too liquidy, return bowl to freezer for 5-10 minutes, check and either return if still too runny or whip once firm but not frozen.
  7. Top each bowl with ½ spiced whipped coconut cream, sprinkle ½ toasted coconut flakes on to each bowl. Serve immediately.
  8. Serves 2
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Are you ready to share your beloved blueberry best?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free.  Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods.  As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

This recipe is also shared with: Wellness Weekends, Slightly Indulgent Tuesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , , ,

Ingredient Challenge Monday Featured Recipe- Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat and ICM Challenge-Ingredient Announcement!

July 8, 2012 By 4 Comments

Months that begin on a Sunday or a Monday seem to mess with me.  Here it is, July 8 and it’s already the second week of the month.

What does that mean?

That means tomorrow is Ingredient-Challenge Monday!

And I almost forgot.

Before I go on and tell you what ingredient we will be playing with this month, I would first like to brag a little about the spectacular recipes we had the opportunity to try last month!

First, these Vegan and Grain Free Strawberry Shortcake Push-Pops are simply amazing.  Even though Danielle was our first entry into the Strawberry Ingredient Challenge, I was pretty certain her recipe would take the cake (pun intended).

And while Danielle did not win our featured recipe spot this month…she was a very close, I almost had to feature two recipes these were so good, winner.

I’m not certain I could select a third recipe to feature.  Maybe it’s because we love strawberries so much, or maybe it’s because all of the recipes were just.that.good. But really, my family enjoyed everything from this Anti-Aging Strawberry Energy Smoothie to this Fresh Strawberry Pie in a Chocolate Crust (oh my!).

But even with several desserts on the list, it was the salads that won us over. (weird but true)

This Asparagus, Strawberry and Basil Salad with Mosto Cotto was very filling and brimming over with summer time flavor.  If you have never tried Mosto Cotto, Janet gives a link where you can purchase your own…as far as balsamic’s go, this is one of my favorites.

I was surprised by the joyous response my children gave when a second strawberry salad graced our table.

I like to include fruits, nuts and all sorts of flavors when I make salad, but there was something about the addition of big, fresh strawberries in each of these salads that made my children smile.

That being said, this Strawberry Arugula Salad with Sweet Cilantro Honey Dressing is a definite winner!

From the coolness of the cucumber to the delightfully green dressing, there is so much to love about this salad.  For once though, I favored a little less garlic than this recipe called for (I am usually a double or nothing type garlic girl).  For my children, especially, 2 cloves of garlic seemed to do the trick, although 4 cloves not only intensifies the flavor, it adds a bit of unexpected spice that will please most grownups.

Two or four, I am pleased to present you with this month’s Ingredient-Challenge Featured Recipe.

Thanks, Heather! xoxo

Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat

Salad ingredients:

  • 4 c. arugula
  • 1 c. sliced strawberries
  • 1 c. chopped cucumber
  • 1 avocado, sliced
  • 1 whole strawberry, fan cut

Dressing Ingredients:

  • 1 c. cilantro
  • 1 c. olive oil
  • 2 T. honey (or agave nectar)
  • 4 cloves garlic

Directions:

1.  Place all dressing ingredients in a mini food processor or Vitamix and blend until smooth.

2.  Place arugula in a bowl and layer strawberries and cucumbers on top.

3.  Fan the avocado slices on top of the salad.

4.  Fan cut the whole strawberry and place on top for decoration.

5.  Drizzle entire salad with dressing.

Serves 4-6

 

Now that you have enjoyed Heather’s delightful recipe, are you ready for this month’s challenge??

With so many summertime options, I really had a difficult time narrowing down one ingredient to play with.  I mean really, watermelon would be great, then there is basil, oh and eggplant or maybe zucchini…but no, when I went through the list of options with my family, it was unanimously decided that blueberries need to be our featured ingredient for the month.

So get ready, break out those aprons and prepare to send your most fabulous gluten-free and dairy-free blueberry recipes my way!

I will have my own blueberry recipe with linky posted late tomorrow, July 9th, and I look forward to seeing you then!

xoxo

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Raw, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , ,

Cherry-Lime Flavored Water

July 3, 2012 By 17 Comments

The last few days have brought some significant changes to my home.

After much discussion, my husband agreed to join me on my second Whole30, which began just a couple of days ago.

Why is this such a big deal?

My husband is a die-hard dairy-loving gluten-eating sugar-binging wonderful man.

Don’t get me wrong…he is fully supportive of our gluten-free household. In fact, once it was realized just how sensitive I am to gluten and how any amount of it in a house with five children was going to find its way into my body, he was the first to say gluten had to go!

That doesn’t mean he stopped eating it though. He just doesn’t eat it at home.

So for him to agree to eat only what I give him and ditch his beloved Monsters and snacks at the local convenience store (yuck!) for an entire 30 days…well, that means a lot!

Forget the fact that I need to wake up an extra 30 minutes earlier to ensure I can feed him a good breakfast before he leaves for work; forget the fact that he protests, often in jest, to the level of health he is now enjoying at every meal (not just dinner anymore!); forget all of this and rejoice with me that he is willing to eliminate the junk and do what is right, both inside and out (at least for the next 30 days but I am aiming for beyond!).

To this point though, I haven’t been able to get my spouse to read either the original e-book The Whole30 Success Guide or our copy of It Starts with Food (ISWF), both written by Melissa and Dallas Hartwig, both containing the vital information regarding Whole30 (although ISWF is far more detailed with both scientific and logical information related to the Whole30 plan. Either way, you are guaranteed a great read).

To counteract this reality, he quizzes me several times a day about what is allowed and what is not allowed, he trusts me to feed him only what is safe and asks me before he eats anything I haven’t directly offered.

His number one complaint? No soda!

Today I stated to him plainly, “You are a sugar addict, a caffeine addict and a carb fiend. I am too. I did this plan all on my own and found success in it. You can do this, I am here to help.”

As a compromise I am doing all I can to offer him drinks, just once a day, that are on-plan but just enough to keep him from getting (as he said) “bored with all this water.”

Today I whipped up a batch of this Cherry-Lime flavored water, first with mineral water then with filtered water.  To my surprise the filter water won him over, although I truly enjoyed the fizz from the mineral water.

Reminiscent of those sugar laden drinks found throughout the southern states, this drink is light and refreshing yet free of all the junk you are trying to avoid. Perfect for your Independence Day celebration, I hope you find as much satisfaction in this as we have!

xoxo

Print
Cherry-Lime Flavored Water

Ingredients

  • 1 c Fresh Cherries, halved and pitted
  • 1 whole lime, sliced thin
  • 1 liter Mineral or Filtered Water

Instructions

  1. In a large pitcher, using a wooden spoon or the tamper(er?) from your blender, mash together cherries and lime slices, releasing as much of their natural juice as you can.
  2. Cover fruit mixture with water and refrigerate for at least 10 minutes before serving (if using mineral water, I recommend serving as soon after as you can because mineral water loses its fizz very quickly).
  3. Serve over ice.
  4. Makes 4 servings
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This recipe has also been shared on: Allergy Free Wednesdays, Slightly Indulgent Tuesday

Filed Under: Beverages, Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , ,

Adopt a Gluten-Free Blogger, Ricki Heller from Diet Dessert and Dogs

June 26, 2012 By 6 Comments

I was so excited when Shannon from Enjoying Gluten-Free Life contacted me to let me know that the sign-up for this month’s Adopt A Gluten-Free Blogger was ready to go because there is one blogger I have been waiting to adopt but always seem to either miss the sign-up date (darn day-job distractions ;) ) or when I do get to sign up, she is already taken.

This month I am honored to adopt Ricki Heller from Diet Dessert and Dogs.

What can I say about Ricki?  Well first, despite our differences (she’s vegan, I’m not), we have sooooo much in common.

Ricki and I are both educators.  She teaches at a University, I teach at a K-12 school.

Ricki and I both have spouses who eat differently than we do.  I’m grain-free, my hubby is not.  Ricki is vegan, her hubby is not.  Regardless, we love them, they love us and we make our dietary differences work.

Ricki has dogs, I have dogs.

And lastly, Ricki and I both love our salad, but still leave plenty of room for dessert (have your cake and love it…diet dessert…yeah, you get the picture).

Because of these similarities, I must admit that I had a very difficult time determining which recipes I wanted to share with you.  I have tried many of Ricki’s recipes and have loved every one of them. Heaven’s knows her Raw Chocolate Fudge-Topped Brownies are reason alone to put Ricki on your follow list!

Of all her recipes, there is one that has truly become a staple in our home.

About a year ago Ricki shared an ‘almost instant’ grain-free breakfast cereal that looked very similar to one of my beloved childhood favorites—cream of wheat.  I remember being so excited about this recipe and so grateful that I had everything on hand to make it that I had whipped up our first bowl within minutes of her post being published.

Since then, this Easy No-Cook, Grain-Free Breakfast Porridge has graced our table at least once a week, every week.  Really. It is that good.

With so many great recipes, I couldn’t stop at just one.  If you have been over to the In My Gluten-Free Kitchen series at Celiacs in the House, in the recent tour of my own Gluten-Free kitchen you may have noticed my ‘fruit counter’ with a big, beautiful watermelon on it.  This time of the year we eat at least 1-2 watermelons a week, so when Ricki shared this Watermelon-Basil Cooler I knew I wanted to try it!

Just fancy enough to be served in a grown up glass, this cooler certainly hit the spot.  If you have never enjoyed the taste of basil and watermelon together, this is a great way to start!

Thanks for hosting this month’s event, Shannon.  And thank you, Ricki, for being you! xoxo

Do you have a blogger you would like to adopt?  There is still time to sign up for June! And Shannon made certain there is an opportunity for all of you to join in, blog or not.  Hurry! Don’t miss your chance.

I hope you will all join me for next month’s Adopt a Gluten-Free Blogger which will be hosted right here at And Love it, Too!  xoxo

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