Menu

Saturday, June 29, 2013

Kiddo Safe Fruit Kabobs


The Prince and I always take fruit kabobs when we have to bring a side dish.

We love them and they are so easy to make! Pick your favorite fruits, cut them if needed and stick 'em.

What we have noticed, is that everyone else loves them too! Seriously, they are the first dish gone. EVERY. SINGLE. TIME.

In our house, we love stick foods and use wooden skewers, but when traveling with these bad boys and sharing them with  kiddos I wanted a safer stick.

Enter the cake pop stick!


Another trick is that the fruit kabobs on cake pop sticks, fit perfectly inside the empty strawberry container. What better way to travel than with a disposal container?!


Here are a few pictures of our traveling kid safe kabobs!



 

 

 

Sunday, June 23, 2013

Cinnamon Baked Acorn Squash

Gluten Free/Grain Free/Vegan/Nut Free/ Soy Free

Seriously, there is probably not an easier side dish to prepare, add in how healthy and delicious this dish is, and you have the perfect side dish!

Rumor has it that you are not supposed to post on your blog twice in one day, but this evening my best friend, Valorie, asked me how I cook my acorn squash. I believe, that a best friend's request, trumps any rule about how many times you can post in one day. So, Val, this is for you!

I took a lot of pictures for you this time!

 
The Prince wanted to immediately buy an acorn squash when he first saw one in the store. Letting your kiddos pick out a new fruit or veggie in the store is a great way to get them to try things!

 
Acorn squash can have super tough outer shell to cut through; if you microwave it for 2 to 3 minutes the outer part will soften a bit, making it much easier to cut through.



Be careful, and cut that bad boy in half.



Use a spoon and scoop out the seeds.



Sprinkle, sprinkle, sprinkle with cinnamon.



Pour about an inch or two of water in a pie pan or baking dish, the dish depending on how squash you are cooking.

 
Place the cinnamon covered squash, flesh side down, in the water.

 


Place in 375 degree oven. Bake for 45 minutes.

 
Remove the squash from the oven, carefully turn acorn squash over, and top with Maple Syrup! Hope you have more syrup than I had when I took this picture :)!



What you need:
Acorn Squash, Organic
Cinnamon
Maple Syrup, Grade B, Organic

What you do:
Preheat oven to 375.
Cut acorn squash in half.
Scoop out seeds.
Heavily sprinkle with cinnamon.
Place flesh side down in a baking dish with an inch or two of water.
Bake for 40 to 45 minutes.
Flip acorn squash over and drizzle with maple syrup.

Enjoy!

Easy Taco Bar and Vegan Taco "Meat"

Taco Meat: Grain Free/Gluten Free/Vegan/Soy Free

Today we had a fun filled family day at the zoo, so what better way to end the day than a fun food dinner!

We love Chipotle, but sadly we recently learned that many of the items we order are GMO products. We know that the vast majority of restaurants use GMO products, which is why we eat at home, almost always. Seriously, we dine out once or twice monthly, at most. The thing that upset us the most is that Chipotle promotes that they use fresh, healthy products.....I digress. My 6-year-old Prince has started an Against Monsanto YouTube channel. Here is his most recent video, where he expresses his sadness about losing Chipotle.

Let's get back to our fun food dinner. After the zoo we whipped up and easy peasy Taco Bar.



Are taco bar consisted of the following items: Organic taco shells and organic tortilla chips, homemade guacamole, homemade salsa, dairy and vegan cheese, chopped green leaf lettuce, freshly cooked black beans (they were in the crockpot when we were at the zoo), cilantro-lime-jasmine rice and our delicious taco "meat."




The Prince loved walking around the "bar" and making his own taco! King Dad and I did too. Can you see the cute little trays we made our tacos in? The Prince picked those out from the dollar section at Target, and hubs lined them with parchment paper while I set up the food. Such easy to clean up!

RECIPE TIME!!!

I want to share with you our delicious vegan/soy free taco "meat" recipe. Keep in mind King Dad is a meat eater and even he is a fan.


What you need:
1 head of cauliflower, organic
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/8 to 1/4 red pepper flakes
2 Tbls coconut oil, organic, unrefined

What you do:
Rinse, chop and then grate the entire head of uncooked cauliflower into a bowl.
Add all of the seasonings to the grated cauliflower, sans the oil, and combine well.
Over medium heat, heat the oil in a large pan.
Add the cauliflower to the oil and cook for several minutes, stirring frequently.

Serve immediately.

Saturday, June 22, 2013

Breakfast Strawberry Shortcake

Gluten Free/Grain Free/Dairy Free

Here's the deal: I consider this a breakfast meal, because it is light in sweetness and made with almond flour "shortcake" which gives you added protein without the heavy carbs that a lot of GF baking comes with.

When I had to start cooking gluten free (GF) I quickly realized that the myth I had heard about losing weight when going GF was so not true, when it came to baking with the typically flour replacements: rice flour, potato starch, tapioca starch, pre-made mixes like the delicious Pamela's, etc. Some of those products typically have a higher carb index than even wheat flour and left us feeling heavy an icky.

Thankfully, I discovered almond flour. Most of my baking focuses around it and being grain free (most of the time) seems to really make us feel better.

So, If you haven't tried almond flour, this is a yummy recipe to start with.


The night prior ( or many nights prior) place a can of coconut milk, right side up in the refrigerator, so the top of the milk will completely separate and stiffen.


What you need:
 
"Shortcake":
1 cup almond flour, packed
2 eggs, free range
2 Tbls honey, organic, raw/unfiltered (if possible)
1/4 tsp baking soda
1/2 tsp apple cider vinegar, organic, raw
1 tsp, vanilla extract, gluten free

Strawberries:
1 1/2 cup strawberries, sliced, organic
2 Tbls  honey, organic, raw/unfiltered (if possible)

Whipped topping:
1 can coconut milk, full fat (Thai coconut brand works very well), organic
1 Tbls honey, organic, raw/unfiltered,(if possible)
1 Tsp vanilla extract, organic

What you do:

"Shortcake":
Mix all ingredients in large mixing bowl. Pour mix into muffin pan that is lined or well oiled. Makes 4-5 muffins. Bake on 350 for 18 to 20 minutes. Check with toothpick and set aside to cool.

Strawberries:
While muffins are baking.
Mix strawberries and honey and place in refrigerator to produce liquid ( if this is done the night prior, it will make more juice)

Whipped topping:
While muffins are baking. Carefully, without shaking, remove coconut milk from refrigerator and remove top of can. Scoop ONLY the thick milk from the top of can and place into mixing bowl; once you get to coconut milk liquid, stop scooping. Add vanilla and honey to thick coconut milk/fat and using an electric mixer,  mix coconut mixture until firm like whipped topping. If you get the thin liquid from the can your topping may not become stiff, placing it in fridge may help.

Once muffins are cooled, slice on in 1/2, place both halves in a bowl, add strawberries and whipped topping and enjoy. 

This may seem like a lot of steps, but it is honestly fairly easy. I can easily whip this up early in the morning before hubs is off to work. Enjoy.

 

Thursday, June 20, 2013

Amazing Flourless Blueberry Pancakes

Gluten Free/Grain Free/Flouless/Nut Free/Milk Free

I found this new blog, www.greenkitchenstories.com, that I'm in love with; this recipe is slightly, very slightly, adapted from their recipe.  Run and make these flourless pancakes.

These take a matter of seconds to whip up and there is zero guilt in enjoying these pancakes!

Go enjoy and adapt if needed :)

  

What you need:                                                            
                                                            
2 fork smashed bananas, organic 
3 eggs, free range
1/2 cup unsweetened shredded , organic, coconut
1/2 tsp cinnamon
 1 tsp vanilla, organic
 3/4 cup blueberries, organic 
Coconut oil, unrefined, organic for cooking pancakes.
 
What you do:

Whisk all ingredients, expect blueberries.
Fold in blueberries after everything else is mixed well.
Cook a scant 1/4 cup of batter to make each pancake.
Cook with coconut oil or butter over medium heat to ensure middle gets cooked! 

I served the Prince's with maple syrup, but these are so flavorful you don't need it!

 

Wednesday, June 19, 2013

A Healthy "Truffle"

Gluten Free/Grain Free/Easily Vegan

I have made real truffles before and they were just “okay” per my boys, but this healthy version is LOVED by them! I promise, I would never make up stories about food! They sincerely love these bad boys.

These can be enjoyed as a energy snack, breakfast, or dessert! We have eaten them on all those occasions; I hope you like them as much as we do.


What you need:
1 cup raw almonds
1 and ¼ cup pitted dates, organic, chopped in ½ (to be kind to your food processor)
Zest of one orange
3 Tbls honey, organic, raw
3 Tbls cocoa powder
Shredded unsweetened coconut, organic, for rolling (optional)
Coconut oil, organic, unrefined

What you do:
Place almonds in food processor until finely ground.
Add dates and pulse two or three times.
Add cocoa, orange zest, and honey.
Process until a thick mixture or ball forms. 
Here is where I put a bit of coconut oil on my hands so the mixture doesn’t stick to me.
Take about 1 Tbls of mixture, roll into a ball and then roll in shredded coconut.
Place on dish lined with parchment paper.
Makes about 15 truffles/balls.
 
Eat immediately or place in refrigerator to stiffen.
 
Either way they are OH. SO GOOD!!!!!!! Healthy food can be delicious!


 

Tuesday, June 18, 2013

Apple Cinnamon Crunch Quinoa

Gluten Free/Grain Free/Vegan

This is a healthy, delicious, grain free substitute to oatmeal. I promise, I'm asked all the time if my Prince eats the dishes I post and my answer is the same, everything I cook is tested by our Prince. This is a dish that he really enjoys.

I think this will be a perfect way to start our morning tomorrow!



What you need:
 
For Quinoa (pronounced keen-wah):
½ cup water
¼ almond milk, unsweetened, original
½ cup quinoa
½ tsp vanilla extract
½ tsp cinnamon
 
For Apples:
2 apples, organic, peeled, cored and chopped 
¼ tsp cinnamon
1/8 tsp nutmeg
2 Tbls honey, raw, unfiltered…(vegan: use vegan substitute)
2 tsp coconut oil, organic, unrefined
¼ walnuts, chopped

What you do:
 
For Quinoa:
Place all ingredients in a small sauce pan/pot.
Heat covered, on medium heat, until initial boil.
At the beginning of a boil, immediately turn to low and cook for 15 minutes, or until all liquid is absorbed.
Set aside for 4 to 5 minutes, then fluff with a fork.

For Apples:
Heat coconut oil in small sauce pan/pot.
Mix apples, cinnamon, nutmeg and honey in a bowl.
Add to melted oil and frequently stir until apples are beginning to soften and prior to honey becoming overly sticky.
Remove from heat.

In a mixing bowl add fluffed quinoa, cooked cinnamon apples and walnuts. Mix well.

This recipe makes about 2 cups, recipe can easily be doubled.

Enjoy and report back!!

 

Sunday, June 16, 2013

Happy Father's Day

To all the King Dad's out there and to the  Queen Mom's or Royal Grandparents who sometimes have to step in and take on the Daddy roll, today we hope you are honored and love.

The Prince hit the jackpot with his King Dad!

Enjoy your day. Eat Something Healthy and Delicious!!!






Saturday, June 15, 2013

"Baked" Cinnamon Apples Sweetened with Honey

Gluten Free/Grain Vegan/Nut Free/Easily Vegan

Okay, so these aren't technically "baked", but you will never know the difference. The Prince has been a fruit addict since early childhood, but I know kiddos and grown folks who don't eat much fruit....this will convert them.



What you need:
4 apples, organic, peeled, cored and sliced
3 TBLS honey (or vegan substitute)
1 tsp cinnamon
1 TBLS coconut oil, organic, unrefined

What you do:
Place sliced apples in mixing bowl, add honey and cinnamon; mix well.
Melt coconut oil in sauce pan/pot.
Add cinnamon apples.
Cook over medium heat.
Frequently stir (do not leave unattended, these will burn quickly), until desired apple softness is desired.
 
Enjoy!

 

Almond Layer Cake with Blackberry Cream Cheese Frosting

Gluten Free/Grain Free

We love cake.

What's not to love?

The thing is when being gluten free and trying to maintain grain free, as well, buying a yummy cake is tricky and not easily found. This one meets all of our dietary requirements, but most importantly it is yumm-o-licious!!!

The Prince picks wild blackberry with his Nana so, he decided he wanted this cake to be made with blackberries and his food wishes are granted as much as possible!

So Viola!...A cake made upon the Prince's request.


What you need:
Cake:
5 eggs, separated, organic, free range
1 cup almond flour
1/2 cup coconut flour
1/2 cup honey, organic, raw (if possible) 
1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegan buttermilk ( in a 1/4 measuring cup add 1 tsp vinegar, fill the rest of the way with almond milk, mix)
1 Tbls vanilla extract
1 tsp almond extract
1/2 cup coconut oil, melted
 
Frosting:
Two 8 ounce packages of full fat cream cheese, organic, room temperature 
1/2 cup maple syrup, organic
1/2 tsp vanilla extract, organic
1/2 cup coconut oil, organic, unrefined at room temperature
1/2 cup blackberries, organic, rinsed (a few extra for decoration)
                                                                          

What you do:

Cake:
Preheat oven to 325 degrees.
 
Separate eggs.
 
Using a mixer, cream oil and honey together. 
Slowly add in egg yolks to oil and honey mixture, beat until smooth.
In a separate bowl, mix all dry ingredients.
Add and blend dry ingredients into creamed oil and honey mixture.
Add buttermilk, vanilla extract and almond extract to batter, blend.
 
In a separate bowl, beat, egg whites, for several minutes until egg whites are fluffy and come to a peak.
 
Gently fold egg whites into cake mixture.
 
Line two 8 inch round pans with parchment paper and oil sides.
Pour batter, equally into the two pans.
Bake 20 to 30 minutes or until check with toothpick and toothpick comes out clean.
 
Cool completely before frosting. Don't forget to place a nice amount of frosting between layers.

Frosting: 
Using a mixer, cream oil, black berries and cream cheese together.
Mix in vanilla extract and maple syrup.

 

Friday, June 14, 2013

Savory Black Eyed Pea Quinoa

Gluten Free/Grain Free/Vegan

I grew up in the South with a momma that can THROW DOWN some southern cooking! One of the staples in our house growing up was black eyed peas!

Man, I love them. I love all field peas. I love all beans. So does the Prince. Give us a mess of field peas and rice and we are happy and trust me our bellies with me stuffed. (HA! I just type " a mess of field peas."

King Dad can not tell one field pea from another, and I giggle every time I ask him which type of bean we are having for dinner. Gotta love my city boy!

Ok, back to the recipe. I have previously mentioned we have a love, probably an unnatural one, for rice, but we also avoid grains. So, I try to make delicious substitution for rice and this dish was a SUCCESS!

Oh, Did I mention that the Prince has a ROCKSTAR Nana that grows veggies, cans them and send them to us? OH. HAPPY. DAY., when we receive a box full of field peas!!

Now, go shell some peas! Or just grab some from the supermarket and make this dish.




What you need:
Quinoa:
Approx. 3 cup cooked quinoa (1 cup uncooked)
1 can black eyed peas, organic, drained, rinsed, with a pinch of salt mixed into peas or 1 and 1/2 cup freshly cooked peas
1 cup grape tomatoes, organic, chopped
1/2 cup red onion, organic, diced
1/4 cup basil, organic, chopped
Salt and pepper to taste 

Dressing:
2 Tbls balsamic vinegar
2 Tbls extra virgin olive oil
1 Tbls lime juice, freshly squeezed
2 cloves garlic, finely chopped or grated

What you do: 
Mix all quinoa ingredients into mixing bowl.
In a separate bowl, whisk all dressing ingredients.
Pour dressing over quinoa and mix.
Add salt and pepper to taste.

Enjoy!

 

Blue Cheese and Fig Flatbread with Vinaigrette Drizzle

Gluten Free/Grain Free/Vegetarian

This is one of the most savory an delicious dishes I have ever made. I was asked once, what I made for the Prince to eat and I giggled. Everything I make is for the Prince, he loves the savory dishes best!

Follow the directions closely for the flatbread, things must be room temp. to combine and then cook well.



What you need:
Flatbread:
3 egg whites, free range, organic
½ tsp cream of tarter
3 Tbls parmesan cheese, organic, animal rennet free, freshly grated (if possible)
3 ounces, cream cheese, organic, room temperature 

Toppings:
1 medium yellow onion, organic, caramelized in olive oil
1 cup Monterey Jack cheese, organic, animal rennet free, freshly grated
½ cup blue cheese, organic, animal rennet free, crumbles
½ cup dried figs, thinly sliced

Dressing for drizzle:
¼ cup extra virgin olive oil, organic
1/8 cup red wine vinegar
2 Tbls honey, raw, unfiltered
1 Tbls lime, freshly squeezed
Pinch of salt

What you do:
Flatbread:
Preheat oven to 375 degrees. Line 9x13 baking dish with parchment paper.
Using mixer beat egg whites and cream of tartar, until fluffy; several minutes.
Fold in room temperature cream cheese.
Fold in parmesan cheese.
Pour evenly onto parchment lined baking dish.
Bake 15 to 18 minutes.

Toppings:
Place toppings on baked flat bread in the following order: Monterey jack cheese, caramelized onions, blue cheese, figs. Return to the oven, turn on broiler, watch VERY closer and cook until cheese is melted and bubbly. This will happen quickly.
 
Dressing: 
Whisk all ingredients together in a bowl.

Once cheese is melted, slice and drizzle with dressing.

*The dressing recipe makes extra dressing, because I serve this flat bread with a salad and dress it with the same dressing. If you do not want the extra dressing, cut the dressing recipe in half.
Enjoy and report back.

The flatbread concept is from a site I saw a while back, I can’t recall the original site to save my life….the toppings were a Bobby Flay inspiration.

 

Thursday, June 13, 2013

Chipotle Inspired Stuffed Peppers

Gluten Free/Vegatarian

To say that we love the restaurant, Chipotle, is an understatement. Not only do they provide delicious GF and vegetarian options, they support non-GMO projects and sell "clean" foods.

Honestly, it the really the only "fast food" we eat, the Prince always get 2 hard tacos with jasmine rice, black beans, cheese and mild salsa and a side of chips. I have a 6 year old that can put down some food.

We recreate Chipotle at home from time to time and so, this dish was just a combination of wanting to use the gorgeous organic red bell peppers I had on hand and eating Chipotle at the same time!

Enjoy!


What you need:
5 to 6 red bell peppers, organic
1 1/2 cup cooked jasmine rice
1 Tbls lime juice, freshly squeezed
1 tsp sugar
3 Tbls, cilantro, chopped, organic
1 can black beans, organic, rinsed and drained or 1 and 1/2 cups of cooked dried black beans
1 1/2 cup shredded cheese or choice

 
What you do:
Preheat Oven to 350.
Wash peppers, slice off tops and remove seeds. Place, standing up, in lightly oil baking dish.
In a mixing bowl, combine rice, lime, sugar and cilantro.
Evenly distribute rice mixture into peppers.
Evenly distribute beans on top of rice in peppers.
Cover peppers with aluminum foil.
Place in oven and bake for 25 to 30 minutes.
Remove foil and top each pepper with even amounts of shredded cheese.
Return to oven and bake for approximately 5 minutes, or until cheese is melted.

Remove from oven and served with desired accompaniments.

Optional: serve with fresh salsa, guacamole, lettuce, sour cream, blue chips  (our home made salsa and guacamole recipes coming soon on Eat Like A Prince blog. )

Enjoy!

 

Wednesday, June 12, 2013

Video: Prince Makes Orange Creamsicle Float

 
 
Gluten Free/Grain Free/Vegan/Nut Free


Click : How to Make an Orange Creamsicle Float to watch.

 


The Prince was so excited to start making videos for our blog that we had a couple completed prior to getting the blog up and running. Here is his solo one. I know that he is mine so I may be biased, but he is just SO STINKIN' CUTE!

Please leave him a comment on our blog as he LOVES comments and gets so excited to read them.

OH and his recipe is DELICIOUS!!


Tomato Basil Quinoa Salad

Gluten Free/Grain Free/Vegan/Nut Free

Spring is here!

Okay, I'll ignore the fact that we are in the 100s and it's almost summer.

When I think of spring I think of fresh food, flowers and being outside. So what better than a dish that would be great as a side item to a picnic! 

So, whip this up, pack some sunscreen and head outside....preferably in the shade... or spread out a blanket and have a living room picnic!

Most importantly stay cool and Enjoy!


What you need:
Salad:
3 cups quinoa, cooked, still warm is best
3/4 cup grape tomatoes, organic, sliced in half
1/4 cup basil, organic, chopped or torn
1/4 red onion, organic, finely diced
Dressing:
1/4 cup red wine vinegar
1 Tbls honey or vegan alternative
1 Tbls extra virgin olive oil
Salt and pepper to taste

What you do:
Mix all dressing ingredients together in a bowl and whisk until well blended.
Mix all salad ingredients together, in a large mixing bowl, and toss.
Pour dressing over salad and mix.

Enjoy!


 

Mini Lemon Cranberry Biscotti

Gluten Free /Grain Free/ Easily Vegan

Biscotti and coffee are the perfect marriage! Ok, well the Prince says Biscotti is delicious on it's own and coffee isn't needed. I disagree. Whoever is correct, we had to stop noshing on Biscotti a couple here's back due to our gluten allergy, but then enter the Mini Lemon Cranberry Biscotti!

This is a recipe that includes some labor-of-love, but just think: it is home made, freshly baked and is so worth it when dipping into a delicious cup of joe! Speaking of, I haven't had my coffee yet, let me post this so I can run downstairs and grab a cup!

This recipe is adapted from Elana's Pantry.



What you need:
1 TBLSvanilla extract 
1 cup blanched almond flour, packed
1 TBLS arrowroot powder 
¼ cup coconut flour, packed
¼ tsp sea salt 
½ tsp baking soda
1/4 cup honey
1/4 cup dried cranberries 
1 TBLS lemon zest (zest from about 1 lemon)


What you do:
In a bowl combine honey, cranberries and vanilla and blend with a hand whisk.
In a separate bowl, stir together almond flour, coconut flour, arrowroot powder, salt, lemon zest and baking soda
Add dry ingredients to wet and stir until combined. Mixture will be thick and on the dry side.
Transfer dough to a parchment paper  lined baking sheet and form a square-like logs.
Bake at 325° for 15 minutes
Remove from oven and cool for 20 minutes. They will be super fragile and must cool before cutting.
Transfer logs to a cutting board and cut into ½ diagonal inch slices
Place the biscotti on the parchment lined baking sheet
Bake at 325° for 10 to 15 minutes, until golden brown
Remove from oven, let cool until crunchy about 20 minutes.

 

Monday, June 10, 2013

Blanched Almond Flour - Best Price!

Gluten Free/Grain Free

Ok, we use TONS of almond flour, seriously, we easily go through two 1lb bags per week. The store price for my local New Mexico Sprouts and for Publix in Florida is about $12.00 per 1LB pack, that price definitely puts a dent in the grocery budget.

Honeyville Farms is selling a 5 lb bag for $34.99 plus free shipping. That works out to $7.00 per lb and ultimately save me about $25.00 for every 5lbs. I buy!

I'm sold.

Click HERE to check it out.

Hope this helps your packets, it has helped ours!





The Prince is a Juicer

Gluten Free/Grain Free/Vegan

When the Prince was small we didn't give him juice until he was 2 years old, crazily people kept encouraging me to do so, but we stuck to water and nursing. Once we introduced juice, he would only drink apple juice, so we watered it down and went with it. He loved it, in the obsessive kind-of, I only want apple juice, way.

Then one day, he said it tasted weird and has never drank any store bought juice since.

Enter our juicer.

The Prince figured something out, the store bought juice really taste weird to him (insert big Queen Mom smiley face), but the juicer is SUPER FUN, plus it produces juice that is healthy, unprocessed and delicious to him!

I love this little Prince!

Leave a comment and tell me your favorite juice combinations.

In this picture the Prince made himself pineapple, strawberry, apple juice and he made King Dad and Queen Mom, orange, carrot, celery juice. 

Fresh juice can substitute a meal or be a delicious snack! Please try to use organic fruit, especially if it's on the dirty list.

Happy Juicing!

Caprese Inspired Skewer with Reduced Balsamic

Gluten Free/Grain Free

I seriously love food on a stick, surely I'm not the only one. I mean stick food is cute and portable, what's not to love?

This recipe be made as a side item, a light lunch, a snack or perfect for a picnic. We would have more picnics, but where we currently live in NM it's dusty and windy, so we tend to eat our stick food indoors.

Regardless of eating indoors or out, go make yourself some stick food.


What you need:
12 Skewers
Grape tomatoes, organic
Mozzarella chunks or balls (the kind in the water), rennet free
1/4 cup balsamic vinegar, organic 
2 Tbls extra virgin oil
1 tsp dried basil
Pinch of salt

What you do:
Alternately place tomatoes and mozzarella on skewers, set aside

In a small pot, over medium heat, heat balsamic vinegar for approximately 4 to 5 minutes. Turn on the exhaust fan, the smell is strong! Remove from heat, vinegar should be reduced and thicker. 

Allow to cool.

In a small bowl, mix olive oil, basil and salt.

Drizzle tomato basil skewers with cooled balsamic. Follow by drizzling with olive oil mixture.

Enjoy!!

 

Sweet and Sour Tofu

Gluten Free/Dairy Free


I mentioned yesterday that the Prince wanted to try Chinese food since it's his best friend favorite. Well, if you have food allergies and/or dietary restrictions then goodness knows dropping by the local Chinese restaurant might not cut it. So anywho...why stop at fried rice....let's whip up some sweet and sour tofu too! 

P.S. Hubs loves Chinese food, once on a date, way back in the day, he invited me over to his place to cook for me...he picked up all the sides from a Chinese restaurant and cooked shrimp. Yep, that is still his idea of preparing a home cooked meal....bahahahhaha.


What you need:
Tofu:
12 ounces extra-firm tofu, organic, drained and wrapped in dish towel to absorb liquid for at least 20 minutes, longer if possible
1 cup arrowroot or corn starch 
2 eggs, free range, beaten
¼ coconut oil, organic, unrefined
Salt/Pepper to taste.

Sauce:
½ cup honey
¼ cup apple cider vinegar
2 Tbls ketchup
2 garlic cloves, minced or grated
2 tsp gluten free tamari/soy sauce

What you do:
Add all sweet and sour sauce ingredients into large mixing bowl and set aside.

Preheat oven to 350.

Chop drained tofu (stand tofu on its side and cut in half, cut each half into fourths and each fourth into thirds)
Season tofu with salt and pepper.
Place cornstarch in mixing bowl/dish.
Place beaten eggs in a separate mixing bowl/dish.
First dip tofu chunks into cornstarch and then into egg wash.
Heat oil in large frying pan or wok.
Lightly brown tofu on both sides.
Toss browned tofu in sweet and sauce mixture.
Place tofu on parchment paper lined baking sheet.
Bake for 30 to 40 minutes, flipping each piece ½ way through.
Enjoy and report back.
 
*Served over jasmine rice.

 

Healthy Vegan Potato Soup

Gluten Free/Grain Free/Vegan

King Dad and I could eat potato soup everyday. We sadly can not tolerate, nor do We want all the dairy that is in the typical, amazingly delicious, potato soup. So what's this potato soup lovin' girl to do? 

Make a healthy vegan soup fit for a King Dad and love by the Prince, of course :).


What you need:
1 head cauliflower, organic
2 Tbls, coconut oil, organic, virgin or extra virgin  olive oil (EVOO)
3 stalks celery, chopped, organic
3 carrots, peeled, chopped
1 medium onion, diced, organic
2 gloves garlic, minced
6 large russet potatoes, peeled, diced, organic
6 cups vegetable broth 
2 cups almond milk, unsweetened, original
1 tsp basil, dried
1 tsp salt (more to taste)
1/2 tsp pepper (more to taste)
Optional...Green onions, sour cream, cheese...to garnish....

What you do:
Steam (simply place in large pot with a small amount of water or brother and cover) cauliflower florets until very soft. Pour cauliflower and any liquid into blender or food processor and purée. Set aside.

In larger pot, over medium heat, heat EVOO. Add celery, carrots, onion, garlic and dried basil and cook for 10 to 12 minutes, frequently stirring. Add potatoes, vegetable broth, and milk and allow to cook over low-medium heat for 10 to 15 minutes, or until potatoes are softened. Add salt and pepper(more to taste). Mix in puréed cauliflower to thicken. If you desire a thicker consistency, remove about a cup of the cooked potatoes, mash them and return them to soup.

Garnish your bowl of soup and enjoy!


 

Fruit Skewers with Dip

Gluten Free/Grain Free/Easily Vegan

Here's the things:
Everything is better on a stick.
Everything is better with dip.
Use your (or your kiddos) favorite fruit.

Enjoy!


What you need:
Dip:
1/4 cup sour cream (vegan or dairy), organic
1 Tbls brown sugar, organic
1/8 tsp vanilla extract

Skewers:
Fruit of choice
Skewers

What you do:
Mix all dip ingredients together.
Stack fruit on skewers, any ole’ way you wanna!  

Dip Away!

 

Tomato Basil Quinoa

Gluten Free/Grain Free/Easily Vegan

Spring is here! Okay, I'll ignore the fact that we hit the 30s yesterday. When I think of spring I think of fresh food, flowers and being outside. So what better than a dish that would be great as a side item to a picnic! 

So, whip this up, pack some sunscreen and head outside....unless you too are in a freezing state...then turn up the heater spread out a blanket and have a living room picnic! Most importantly stay warm and Enjoy!

 

What you need:
Salad:
3 cups quinoa, cooked, still warm is best
3/4 cup grape tomatoes, organic, sliced in half
1/4 cup basil, organic, chopped or torn
1/4 red onion, organic, finely diced

Dressing:
1/4 cup red wine vinegar
1 Tbls honey, organic or vegan alternative
1 Tbls extra virgin olive oil
Salt and pepper to taste

What you do:
Cook Quinoa.

While quinoa is cooking, Mix all dressing ingredients together in a bowl and whisk until well blended. Set aside.

Once cooked allow quinoa to cool until is at room temperature.

Mix all salad ingredients together, in a large mixing bowl, and toss.

Pour dressing over salad and mix.

Enjoy!


 

Easy Candied Walnuts

Gluten Free/Grain Free/Vegan

I am frequently asked what I feed the Prince for on the go, easy to travel snacks. This snack dish is definitely one of those snacks. You can make these ahead of time, store them in an airtight container, grab and go!

I know that so many parents are looking for non-processed healthy snacks for their kiddos, so I hope you enjoy this one as much as we do.



What you need:
1 Cup Shelled Walnuts
2Tbls, Maple Syrup, Grade B
Pinch of Salt

What you do:
Preheat oven to 325.
Lined baking sheet with parchment paper.
Mix all ingredients together and spread on lined baking sheet.
Bake for 20 to 25 Minutes.
Allow to cool.
Enjoy

 

Sunday, June 9, 2013

Quinoa Pesto Lasagna with Roasted Vegetables and Kale

Gluten Free/Grain Free


The King Dad and I didn’t grow up eating a lot of pasta. I mean don’t get me wrong, spaghetti was in the rotation, but pasta didn’t really exist at dinner past that, with the exception of mac and cheese.

King Dad had homemade and I got the delicious processed box of Kraft; which did you get?
 
After discovering our gluten allergy, I wasn’t devastated about the absence of pasta, but our family does appreciate the delicious taste of lasagna, especially if there is pesto involved. What the King Dad and I don’t appreciate is the texture of some GF pastas or the large amounts of carbs they contain. So, when my friend, Monica, shared a quinoa lasagna idea with me I immediately began planning and creating a vegetable and protein packed dish.

I will tell you that this recipe is absolutely delicious and you will not miss the pasta.

Trust me. 

Fit for a King, loved by a Prince and made by a Queen.


 

 
What you need:
1 medium eggplant, organic, peeled, sliced lengthwise in ¼ inch slices
2 large zucchini, organic, peeled, sliced in ¼ inch slices
Coconut Oil or Extra Virgin Olive Oil
1 cup quinoa, uncooked
2 cups water
24 ounces marinara, of choice
8 ounces, mushrooms, organic, sliced
1 and ½ onion, organic, diced
2 cloves garlic, organic, minced
15 ounces, ricotta cheese, organic
½ cup of pesto
1 egg, free range
1 bunch of kale, pulled from stem, finely chopped
2 cups mozzarella, shredded

Salt and Pepper

What you do:
Preheat oven to 400 degrees.
 
Roasted Vegetables:
Rub both sides of each piece of eggplant and zucchini with coconut or olive oil and sprinkle with salt and pepper.
On 2 separate baking sheets, one of eggplant and one for zucchini, roast veggies for 8 to 10 minutes.

Quinoa:
In a sauce pan, fill with 2 cups of water.
Add quinoa, a pinch of salt. Stir.
Bring to boil and immediately turn on low and cover.
Cook for 15 minutes or until all water is absorbed.
Set aside.

Sauce:
Heat 1 Tbls coconut or olive oil in large sauté pan.
Add onions, mushrooms and garlic, sauté.
Add marinara and heat through.

Ricotta Mixture:
In a bowl, add ricotta, egg and pesto.
Mix well.

How to layer:
In a 9X13 dish, spread ½ cup marinara mixture on bottom.
Place all roasted eggplant on marinara.
Fluff quinoa and evenly distribute all cooked quinoa on top of eggplant.
Pour 1 cup of marinara on top of quinoa.
Layer all cooked zucchini on top of marinara.
Evenly spread all ricotta mixture on top of zucchini.
Evenly place all of the finely chopped kale on top of ricotta mixture.
Pour the rest of the marinara over the kale.
Top with all of the mozzarella cheese. 

Bake in 350 Degree oven for 35 to 45 Minutes; until bubbling and edges are slightly browned.

 

 

Tofu Scampi

Gluten Free/Easily Vegan

The Prince is a tofu nut. When asked his favorite he will say tofu, which is easily followed by pizza. When he answers tofu, King Dad gets this glossed over look, which I find hilarious! 

In addition, to loving tofu, if you followed our FB foodie page, you probably know by now that the Prince has a mature palette, luckily he passed the phase of only eating plain jasmine rice, and NOTHING else, when he was 2. I attribute that to continually encouraging him to try new things, with the caveat that he could spit it out if the taste was so bad it is killing him, and always cooking meals at home.

Anywho, a dish he had never had was shrimp scampi, but when I saw a version posted on the blog The "V" Word, I immediately thought about the Prince. He loves garlic, butter, salt and a bit of heat. Last night, I decided to make him Tofu-Scampi over GF Pasta.

Yes, Yes, linguini would have looked more official, but two things: 1) I didn’t have any. 2) The Prince has never had this dish, so he had no clue.
 
When asked if he liked it, here is how the conversation went:
Queen Mom: What do you think?
Prince: How many stars can it get?
Queen Mom: 5
Prince: You should have 6 be the highest, because this would be a 6!


What you need:
1 block extra-firm tofu, organic, NON-GMO, drained and pressed
2 lemons
5 large garlic cloves, organis
¼ cup coconut oil or extra virgin olive oil, organic
1/8 to ¼ tsp red pepper flakes (depends on your heat level)
Salt and pepper, a must
½ pound gluten free pasta 
3 Tbls butter (vegan if desired)
¼ red onion, organic, diced
¼ vegetable broth
1 tsp Italian seasoning
4 to 5 green onions, chopped

What you do:
Drain tofu, wrap in dish towel and place under heavy object to press.

Make Marinade:
In a shallow dish add zest and juice of 1 lemon, olive oil, garlic, red pepper flakes and salt and pepper. 

Prepare Tofu:
Cut tofu in small chunks: I first stand the tofu on its side and cut the block in ½, I then cut each half into 6 long strips and each strip into 6 chunks. I end up with 36 piece of tofu. Add tofu to marinade. Allow to marinate for 30 minutes to 1 hour.

Pasta:
Cook pasta, drain and set aside. If using GF pasta, don’t overcook it, it typically cooks in less time than wheat pasta.

Cook Tofu:
Heat a large sauté pan and add marinated tofu, reserve left over marinade. Cook for 6 minutes, turning halfway through.

Remove tofu from pan and set aside.
Add leftover marinade to sauté pan along with butter and red onion. Sautee about 2 minutes.

Add vegetable broth, zest and juice from 2nd lemon, Italian seasoning, salt and pepper. Heat until simmering.

Toss in cooked pasta and tofu. Heat through. Taste and add more salt and pepper as needed.

Serve immediately, garnish with green onion.

Enjoy!

 

Vegan Tofu "Fish" Tacos with Cilantro Sauce

Gluten Free/Vegan

King Dad is a meat lover. Well, guess who also ate 2 Tofu Tacos in addition to his Fish ones? Yep, that’s how delicious these are. Slowly, I’m converting him. After 17 years, eating 2 Tofu Tacos is progress, right??!


What you need:

Tofu:
 Approx. 1 and ½ packs Extra-Firm Tofu, drained and towel dried for at least 20 minutes, cut into  
 pieces 
 1/4 cup coconut oil, unrefined, organic or extra-virgin olive oil 
 2 teaspoons ground coriander 
 2 teaspoons chili powder 
 1/4 teaspoon old bay seasoning 
 Salt and freshly ground black pepper 
 
 
Sauce: 
 1/2 cup vegenaisse/ mayonnaise 
 1 clove garlic, finely chopped 
 1/3 cup cilantro, organic, chopped
 2 teaspoons ground cumin 
 1/2 lime juiced, plus extra if necessary 
 Salt and pepper
 
Tacos: 
10 corn tortillas, warmed 
1/4 head of romaine lettuce, shredded 
1/2 cup finely chopped red onion 
1/4 diced pepperoncinis 
1 lime, organic, cut into 8 wedges 

What you do:

For the mayo: Mix the mayonnaise, garlic, cilantro, cumin, and lime juice. Season with salt, pepper, and more lime juice, if necessary. Set aside.
 
For the tofu: In a bowl, combine the oil, spices, salt and pepper. Add the tofu and make sure each piece is coated with the marinade. 

Grab a large, nonstick sauté pan and warm it gently over medium heat; no need to add oil since the tofu is already coated in oil. Place each piece of tofu in the pan. Cook until cooked through, but still moist, about 3 minutes on two sides.

Assemble:
Remove the tofu from the pan and serve immediately with warmed tortillas. I put a light layer of lettuce, onion, and pepperoncini on the bottom, then the sauce, a few chunks of tofu, a bit more sauce and a squeeze of lime. YUM YUM!!

 

Honey Almond Bun

Gluten Free/Grain Free

I can't even begin tell you all the amazing things about this bun! You must try it. It is better than any gluten free (GF) prepackaged bread and not only is it GF, it is grain free!

Oh!! And they freeze and reheat in the microwave very well!
 
This picture is an egg and cheese breakfast sandwich, but trust me when I saw we eat this bun for breakfast, lunch and dinners.

 


What you need :
2 tsp melted coconut oil, organic, unrefined, room temperature
1 egg, organic, free range, room temperature
1/4 cup blanched almond flour
1/4 tsp baking powder
1/2 tsp honey, organic, raw
1TBLS flaxseed meal/ground flaxseed, organic
2 tsp warm water
Pinch of salt
Sesame seeds for sprinkling 

What you do:
Mix flour, flaxseed meal, baking powder, and salt in bowl.
Mix in well beaten egg and honey.
Slowly pour in melted coconut oil, water and mix well. 

Liberally oil microwavable ramekin or small microwaveable bowl. Pour batter, evenly, into ramekin. Sprinkle better with sesame seeds.

Microwave on high for 1 minute and 15 seconds.

Carefully remove and allow to cool enough to slice and enjoy.

 


Holy Yum Baked Carrot " French Fries"

Gluten Free/Grain Free/Vegan

We loves fries and make baked sweet potato fries a lot, so why not try carrots?! The Prince gives them 5 stars!! The next time the Prince and I went to the market, after making these the first time, he put a 5lb back of organic carrots in the cart. That is what I call success!


What you need:
  6 carrots, organic, large, peeled and cut  
  1/2 tsp chili powder
  1/2 tsp paprika
  1/4 salt (maybe more after baked). 
  1 Tbls coconut oil, organic, unrefined

What you do:
Bake on 400 degrees, on two separate baking sheets lined with parchment (do not crowd carrots or they will steam) 
Cook for 18 to 22 minutes.
Test Tenderness.
Serve Immediately.