Posts tagged ‘refined sugar free’
Spring is finally here in Montana! Bright and sunny, longer days propel me to get moving – both in the kitchen and outside. I am also craving lights dishes with lots of vegetables…and this noodle bowl is a great place to start. It’s still comforting for the cooler evenings but light enough for a veggie-packed dinner with hunger-smashing protein to boot. I’ve always been fond of green tea but never thought of poaching salmon in a tea-infused broth…different AND delicious! The Asian-inspired dressing for this one-bowl meal was not only fresh, but a little nutty and infused with ginger and garlic…a definite personal favorite. The roasted veggies add depth to the dish while the mild-flavored salmon was a perfect compliment to the noodles and sauce. It’s a winner, and my how pretty it turned out with all the fun colors! This recipe was lightly adapted from Sarah and Tim’s tasty blog, Curious Cuisiniere for this month’s Secret Recipe Club assignment and I had a blast searching through tons of creative recipes full of fusion and culture. I love their description, “Take a journey back to your roots and bring wholesome cooking, inspired by your past, back into your home.”…and their recipes reflect just that. I was drawn in to a slew of dishes that are now on my Spring must-make list: Crockpot Coffee-Spiked Sloppy Joes, Sweet Potato Falafel with Tahini Slaw, and Layered Melon Granitas in a Jar to name a few. I ultimately chose their Asian Noodle Bowls with Tea-poached Salmon, not only was I intrigued by the fish preparation but I had a hankering for ginger and had some rainbow carrots that were calling my name. I made a few substitutions based on ingredients on hand; I increased the quantity of sauce by a third so I could drizzle a little on top of the veggies and salmon when plating and used 1 1/2 tsp of toasted sesame oil to increase the nutty flavor a tad. I also used gluten-free coconut aminos and rice noodles in lieu of soy sauce and ramen noodles to avoid an upset stomach. I cut the salmon into separate filets in order to cook them more easily and evenly in my saucepan. I didn’t have any parsley so I left that out, but I imagine cilantro would be a great addition too, but I can put cilantro on lots of things :) Asian Noodle Bowls with Green-Tea Poached Salmon (lightly adapted from Curious Cuisiniere) Grain-free/Paleo option, Gluten-free, Dairy-free, Soy-free option, Nut-free, Egg-free, Sugar-free
4 medium carrots, sliced 1 lb broccoli, cut into bite-sized pieces 1 large onion, chopped 2 tsp garlic powder 1 tsp salt drizzle of olive oil
- Preheat oven to 425F.
- In a small bowl, whisk together oil, soy sauce/liquid aminos, tahini, honey, lime juice, and ginger. Set dressing aside.
- Toss carrots, broccoli, and onions with a drizzle of oil and the garlic powder and salt. Spread onto a greased and foil-lined baking sheet. . Roast vegetables at 425F for 15 minutes, until darkened, but still crisp. Remove from the oven and set aside.
- While the vegetables are roasting, in a medium saucepan, bring 2 cups of water to a boil with the tea bags and peppercorns. Add fish and simmer to poach for 10 minutes. Remove fish from the tea to a plate and flake with a fork.
- In a separate pot, cook pasta according to package directions and drain.
- To serve: toss noodles of choice with the ginger lime dressing and ladle into individual bowls. Add vegetables and flaked salmon. Top everything with a sprinkling of green onions, sesame seeds, and parsley or cilantro. Enjoy!
Smoothies are an everyday must-have for me…99% of the time I start my day with a large glass of blended goodness (aka energy surge in a jar), mmmm!
I find that kicking off the morning with a smoothie or fresh juice is easiest on my tummy. Not only does it rev-up my digestion for the remainder of the day, it also squelches my hunger for a couple hours when I have time to eat a more solid meal and ensures that I have at least one nutrient-packed, high-quality meal no matter what the day throws at me.
Oh you know, the days when you plan on cooking that new elaborate dish you’ve been eyeing for a while…but (after a longer day than you anticipated), you wind up eating a couple scrambled eggs over quinoa for dinner…or a bowl of popcorn and a leftover energy bar from your purse. Yep, I have had more days recently like the latter than I’d like to admit.
I also realized it had been quite some time since I had posted a drink or smoothie recipe, so when I was assigned Rebekah’s lovely blog Making Miracles for the February’s Secret Recipe Club post…I chose her Hemp Chocolate Protein Shake for this month’s reveal, I was so excited to come across this recipe!
I had a giant bag of hemp seeds from Costco in my fridge calling my name and I was craving something sweet and chocolatey, yet simple…wa-la! This shake was a delicious change from my go-to blueberry-Maca blend I’ve been making…so much so that I craved this nutty-cacao smoothie the next morning too :)
I tried to stay true to Rebekah’s recipe…I couldn’t help but add my usual handful of baby greens (kale/chard/spinach) and I wound up soaking the hemp hearts, dates and water in the fridge the night before to soften the dates a bit. The next morning all I had to do was add the remaining ingredients and blend…Breakfast on the go!
Just a few perks about Hemp Seeds in case you need a little nutritional nudge:
- REWARD YOUR TASTE BUDS: Hemp hearts are delicious, they are nutty, often compared to sunflower seed or pine nuts… only better! Sprinkle on salads, cereal, quinoa, rice, roasted veggies, yogurt, add to smoothies, muffins, breads and other recipes…or eat a spoonful straight from the bag.
- REWARD YOUR BRAIN: Your brain has many of the fatty acids found in bulk Super Hemp. Regular consumption may help improve your memory. Super Hemp seeds may also help symptoms of anxiety and depression while improving your mood.
- REWARD YOUR WEIGHT LOSS: Super Hemp is a natural appetite suppressant making you feel full longer. Adding just four tablespoons of hemp seed to your meal can reduce your food cravings significantly. You will also feel more energy which can help you power through workouts and other activities to lose weight.
- REWARD YOUR HEART AND LOWER BLOOD PRESSURE: Super Hemp seeds contain essential fatty acids that help reduce blood cholesterol. This keeps the heart healthy and also prevents plaque buildup in your arteries. Super Hemp fatty acids also reduce inflammation that can cause high blood pressure and poor blood circulation.
- REWARD YOUR DIGESTIVE TRACT: Super Hemp provides high amounts of both insoluble and soluble fibers which keep your digestive tract healthy and clean. Super Hemp contains plant sterols and antioxidants helping reduce risk of colon, breast and prostate concerns. Super Hemp does NOT contain oligosaccharides such as found in soy, which often causes stomach upset and gas.
Intrigued? Give this shake a shot!
Hemp Chocolate/Cacao Protein Shake (slightly adapted from Making Miracles)
(Vegan, Dairy-free, Gluten-free, Grain-free, Fruit-Sweetened, Refined Sugar-free, Primal, Nut-free, Egg-free)
1 cup cold filtered water
1 cup ice cubes
1 banana, cut into chunks (or use frozen for a colder, thicker textured shake / smoothie)
1/2 cup raw hemp seeds/ hemp hearts
2-4 pitted dates, depending taste (I used two but increase if you prefer sweeter)
1-2 Tbsp raw cacao powder or cocoa powder, to taste
Handful or fresh leafy greens (such as baby spinach, kale, and/or chard), optional but for added nutrition
5 minute prep Directions
- Blend water, ice, banana, hemp seeds, dates (remove any pits), and cocoa powder together in a blender until smooth.
- Enjoy immediately, refrigerate any leftovers.
Plan-ahead soaking method Directions
- The night before, combine hemp seeds, dates and water in a jar. Refrigerate overnight.
- When you are ready to make your smoothie, add hemp/date/water mixture to blender container. Add ice, banana, cacao/cocoa powder and greens. Blend until smooth.
- Enjoy immediately, refrigerate any leftovers.
Happy, HAPPY New Year to you all! I hope the holidays were lovely and that 2015 is off to a super scrumptious start for each and every one of you. I’ve been pretty incognito during the “go-go-go” of the holidays this year, so I am now playing catch-up :) Serious catch-up.
I’ve cooked more new meals and dishes in the last two months than I have in the past year…I must have caught a bit of a cooking bug in the kitchen, and I’ll ride that as long as I can. Trying new ingredients, taste-testing and experimentation have all been so fun…and sharing food with people who you care about just makes it that much better!
While I’ve actually been doing cooking than baking lately, I can’t deny my cravings for homemade goodies and sweets….add that to the fact I had half a bag of cranberries waiting to be used up and these muffins were born…or baked.
Sweet yet tart, light yet filling, these cranberry chia muffins are not only grain-free and refined-sugar free, but they are high in fiber, nut-free and dairy-free. I ate them for breakfast, a snack slathered with melted coconut oil and for a light dessert (when I wasn’t craving chocolate) after dinner. You can make a batch and freeze some if you’d like. Mmmmm muffins….
Cranberry Cha-Cha-Chia Muffins
Grain-free, Gluten-free, Refined Sugar-free, Dairy-free, Nut-free
1/2 cup coconut flour
1/4 tsp baking soda
1/4 tsp Himalayan pink sea salt
2 eggs, whisked (room temperature)
1 egg white, whisked (room temperature)
1/2 tsp pure vanilla extract
1/4 cup honey (or you could probably substitute coconut nectar, maple syrup or other liquid sweetener for a different taste)
1/2 cup non-dairy milk, at room temperature (I used unsweetened vanilla almond milk)
2 Tbsp coconut oil (melted butter or other neutral oil could be substituted if you prefer)
2 Tbsp chia seeds
2/3 cup fresh or frozen cranberries, rough chopped
Optional: feel free to add shredded coconut and/or your favorite chopped nuts for a different texture and a flavor variety.
1. Preheat oven to 350F. Line muffin pan with liners or grease well and set aside OR use silicone muffin cups and lightly grease.
2. In a small mixing bowl, whisk together coconut flour, baking soda and sea salt.
3. In a medium mixing bowl, combine eggs through coconut oil and whisk until well combined.
4. Add wet ingredients to the dry mixture and stir well until batter is smooth and thickens slightly (coconut flour is really absorbent, causing the batter to thicken as it sits). Stir in cranberries and chia seeds and
5. Spoon batter into prepared muffin liners or muffin cups (mine made 10 muffins, depending on the size of your pan or liners). Bake for 22-25 minutes or until lightly browned and cooked through. Remove from oven and let cool, then enjoy!
I stored the muffins in the refrigerator, but these also freeze well.
Makes about 9-11 muffins, depending on your pan or cups; my silicone cups
It’s no secret that I have a devotion to all things pumpkin and winter squash. My posts for Kabocha Squash Lovin‘, Butternut and Apple Crumble and Sausage Pumpkin Pizza are just scratching the surface of my affinity….while you’re at it, just add sweet potato to the list…I am shocked I’m not bright orange by now!
I’ve been craving (and making) all kinds of soup this Fall…I seriously need to start taking some photos and sharing some of these one-pot creations. I thought I’d kick off my Fall soup repertoire with this Thai Pumpkin Soup that I lightly adapted from Lynsey Lou’s beautiful blog! I was assigned Lynsey’s blog for this month’s Secret Recipe Club and I had a crazy-fun yet difficult time deciding what to make. Her Toasted Coconut Cake with Walnuts and Cranberries made me want to lick my computer screen, and I loved the flavor combination in her Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa. Hmmm…besides pumpkin, apparently the nut and cranberry combo is also on the brain?!
I made a few minimal changes to Lynsey’s recipe based on what I had on hand — I substituted leek for the onion and included two extra carrots (woohoo for a small veggie boost). I used coconut oil in lieu of olive oil and sprinkled a bit of black lava salt on top for a Halloween-ish look. The cilantro garnish is completely optional, it’s more for the contrast of colors :) I did add in the coconut milk from a can, but for photo purposes, I left those out…the soup was thick and the lite coconut milk I had looked watery and funky but it tasted delish! This soup was SO tasty – hot or cold! I even ate it chilled one day for lunch sprinkled with roasted spicy pepitas. When Lynsey mentioned this was a “must-make this Fall”, she was absolutely correct!
Thai Pumpkin Soup (lightly adapted from Lynsey Lou’s recipe)
Gluten-free, Grain-free, Vegan, Dairy-free, Vegetarian, Soy-free, Nut-free
2 Celery stalks, chopped
1-3 Carrots, sliced
1 Onion or 1 leek, roughly chopped
3 Tbsp olive oil or coconut oil
1 1/2 Pounds fresh pumpkin, skin removed and cubed (about 6 cups…I had about 7 cups total)
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter (about 4 1/4 cups) vegetable stock (or chicken stock if you prefer, but this isn’t vegetarian)
Cream or coconut cream, optional
Black lava salt (or other salt to taste)
a few cilantro leaves for garnish, optional
1. In a large stock pot, heat oil over medium heat. Add celery, onion/leek, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.
2. Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.
3. Process with a food processor or an immersion blender, being very careful not to burn yourself. This process may also be done using a regular blender, but be very careful and do small batches.
4. Season with salt and pepper to taste. Drizzle cream or coconut cream on top if using, garnish with salt and cilantro (optional) and serve immediately. Enjoy :)