Hot N' Fresh. Fa-fa-fa-FRESH

Lo-carb eggplant veg flat bread



The perfect breakfast to get you ready for a long day on the lake! I used eggplant, garlic, shallots,tomato & zucchini all from the garden. Here's how I did it:::

The crust is;
2cups of Atkins low carb baking mix
1cup water
1 1/2 teaspoon baking powder
salt
pepper
3 tablespoons of olive oil

Just add all ingredients, place on a oiled counter and roll it out. Bake @ 425 for 10 min.

The topping is all fresh produce and dry oregano, basil, marjoram, garlic powder, olive oil, kosher salt, pepper & fresh grated parm- finished with raw pine nuts too!  I then topped the cooked flat bread and continued to cook for 25 min, then broiled it to finish the crust.

The baking mix is ridiculously filled with protein and contains next to no carbs- tons of fiber.

Happy eatin' to ALL!

OMS- Oh My Squash!

Before I begin I must exclaim...

The sweet miracle of life has occurred!

 Welcome Brendan, you are a beautiful blessing and we love you so very much!

 It has been an exceptionally hot week. Lots of time at the pool, and lots of time in the back yard. Summer has been fantastic, and Aidan has been soaking up the sun.

Watermelon is the perfect companion for the smoldering summer. Juicy, sweet and full of vitamins it makes a great drink and can mix well with just about anything. For this smoothie I just chopped up fresh watermelon, fresh coconut,  a couple tablespoons of cranberry juice and some ice cubes.

The garden has been 'busting fat moves', so to say. It just keeps kickin' out tons of produce and I can't eat or prepare it fast enough.

splendid organic deliciousness.

For brunch I made a squash scramble that was surprisingly great, and some yellow squash & zucchini muffins.

Aidan approves.

The big boys

Here is how I made the magic;

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground apple pie spice mix (cinnamon,nutmeg,clove)
• 3 eggs
• 1 cup vegetable oil
• 2 sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini/yellow squash
• 1 cup chopped walnuts
• 3/4 cup chocolate chips

Mix together the oil, sugar, vanilla, eggs. Add the squash, walnuts, and chips. In a separate bowl sift the remaining ingredients then add in small portions at a time to the wet mixture. Scoop into baking cups- bake at 325 for 30min. or until done, check with a toothpick.

 Aidan's squash squares

• 1 cup flour
• 2 cups squash
• 2 cups oats
• 1/2 cup ground flax
• 1/2 cup veg oil
• 2 eggs
• 1/4 cup grade B maple syrup (optional)
• 1 teaspoon baking powder
• pinch of salt

Baked @ 375 for 40 min. til done.

I made this up because I wanted a low sugar alternative for my baby boo- the less sugar he has in his life the better. He LOVED these and you will too! They pair well with tea :) 

For dinner I made a squash miso soup, using the fresh lima beans & a thai chili from the garden. Along side of the soup is a cold cucumber seaweed salad in a sweet rice wine vinegar dressing, with hijiki seaweed- so good for you!

I call this, "the last supper mac & cheese"- made with my pregnant superstar in mind.

A perfect last meal for any occasion. 

3 different types of cheese, asiago turkey meatballs, applewood smoked bacon and a herb panko crust.

I keep getting requests for the recipe but I didn't measure anything for this dinner- the next mac & cheese I make I will take exact measurements...needless to say you wish you had some, I promise. 

Herb-i-vore

One of my favorite things about summer is the plentiful fresh herbs just begging to be chopped, cooked & sprinkled.

This beautiful Sunday morning, bright and early I made a quiche with some extra spinach dip I had from Big Beaver tavern a couple nights ago- thanks to my wonderful sista Jina!

I blended it with several eggs, salt and pepper- when it cooked the color was a bit grey but the taste was outstanding. The quiche was light and flavorful!

Spinach dip & tortilla chips inspired quiche


The crust was a mixture of ground tortilla chips, some earth balance & sharp cheddar. I added a touch of taco seasoning which set the crust off!



Along side the quiche is some sweet & tangy salsa slaw, fresh coconut & watermelon with a touch of local honey.

Opening up a coconut is a real ordeal. I totally forgot what a pain it is, but it was worth the strife.


ba-da-ba-ba-ba He lovers it.

The other night I made a herb roasted chicken breast in fresh rosemary, oregano, parsley, course chopped garlic & fresh lemon. It was served with some redskin butter mash and a creamy tomato sauce.




Rosemary roasted honey almonds


2cups raw almonds
1tablespoon olive oil
1tablespoon honey
fresh chopped rosemary- as much as you desire
kosher salt


Now after I made these I felt they could be a little sweeter, so feel free to add more honey than I added for this batch. I baked the nuts at 375 for about 12 min. DO NOT OVER BAKE YOUR NUTS- and don't you dare bother tasting them after you take them out of the oven! They need to cool, if you try them hot you will hate the texture and wonder if you did them wrong, the glaze should turn a slight golden brown when you take them out. Once they cool they will harden, and the glaze will be dry and crunchy.

Ranch flavored chex snacks


please note the summer squash Aidan wanted to munch on, one of the few benefits of growing organic.

For this mix I didn't measure, but here are the ingredients and you can spice up your mix to your taste & liking

I used:
rice & corn chex
I then made a mixture of olive oil, dill, lemon juice, garlic powder, salt & pepper. I evenly coated the chex and tasted them often to make sure I liked the spice. I baked the chex at 375 for about 30 min., right around the time they turned slightly brown. After they were out of the oven I tossed them quickly in some premade ranch dressing mix, and cooled.


Happy feasting, and stay outta the heat (or enjoy it)!

Business is booming, too much.

I was hot with enthusiasm to start my first garden this year. Little did I know just what I was getting myself into or what I was really doing. I bought tiny starter plants @ Eastern Market in Detroit and some other local places, had my man & his buddy build me some planting boxes and got to work. The boxes were then filled with local top soil provided from the city, then mixed with organic garden soil & organic fertilizer. Never in a million years did I think the plants would do as well as they are, considering they are crammed with very little space to do their thing.

I don't regret any of my screw ups this year, I have learned so much from this experience and I am intoxicated with excitement for next year's garden. I plan on starting from seed and growing micro greens also.

Not pictured are 4 types of squashes, 2 types of cabbages, countless other vegetables & hot peppers...all very happy & outta control.



I moved some plants into small containers so they would get more sunlight. In the pots are bulls blood beets, and some Italian bi-color eggplant.



Dusky eggplant variety



butternut squash



broccoli



lima beans



roma tomatoes for sauce



2 types of cucumbers and fennel



feelin' good, feelin' great!

As you can see it is easy to say I'm a tad overwhelmed with produce...

The other day I made some cucumber cups stuffed with tuna & topped with fried shallots


1can tuna
1 tablespoon mayo or vegan mayo
salt
dill
pepper
lemon juice
sriracha to taste
chopped shallots, fried in olive oil for garnish

The cucumber cups are made by scooping out the seeds with a melon baller. Incredibly easy to do and fun, great activity for kids too.

Things to remember when buying canned tuna:

1. Look for chunk light tuna, which contains less mercury than albacore or white tuna. Albacore and white tuna are used interchangeably for the same product. Look for all varieties of canned tuna in supermarkets or grocery stores located near other canned meat products.
2. Limit consumption of chunk light tuna to 12 oz. per week or white (albacore) to 3 oz. per week. This equals two standard 6 oz. cans of chunk light tuna weekly or half a 6 oz. can of albacore tuna. Some markets also have 3 oz. pouches or cans of both light tuna and albacore tuna. One of these smaller sized containers would meet your weekly limit for albacore tuna.
3. Opt for tuna chunks instead of whole canned tuna steaks for lower mercury levels. 
4. Choose tuna that is low in sodium or tuna packed without salt if you are on a reduced sodium diet. Most grocery stores and supermarkets should sell low sodium tuna fish. Read the label to verify that there has not been added salt to the tuna.

Read more: How to Choose Canned Tuna | eHow.com http://www.ehow.com/how_7638767_choose-canned-tuna.html#ixzz1Sfel6fET

Zucchini pasta bake


Now I know what you are thinking, what is that monstrosity?

Well trust me, it was delish. It had the exact same density of pasta, and I was full and satisfied after it was in my belly. What looks like a crap ton of sauce actually soaks up the zucchini strips while you are eating it, and when I finished there was not a drop of sauce left- and no I did not lick the bowl.

The reason it looks so saucy is because the zucchini released water and so did the fresh mozz I used when it was baked. If you want a zucchini bake that comes out like a lasagna, use sauce sparingly and ricotta cheese.

This dish is simply fresh mozz layered between sauce, Italian herbs and zucchini strips - topped with grated asiago. I baked it in a casserole dish for 45 min @ 400 degrees


blueberry icebox pie with a gluten free gingersnap crust


Gingersnaps pair amazing with blueberries, and this dish is perfect for the hot weather.

I mixed slightly melted lowfat icecream with crushed fresh blueberries. The crust is just ground gingersnaps mixed with melted earthbalance. I formed a crust around a small glass dish then filled it with the icecream mixture. Stick it in the freezer and eat whenever you wish.

Aidan Eyes


A sugar free alternative for kids who love cookies- my son could not stop eating these.

1 cup rolled oats
1/2cup ground fla
1/2 ripe banana
1 whole egg
dash of cinnamon
blueberries

Mix all the ingredients excluding blueberries. Form into balls and top with blueberries. Bake @ 375 for 25min.

:::until we meet again:::

Wakey-Wakey

Sundays are my favorite days. A time to unwind, read, drink coffee, cook and enjoy every minute with my monster.




Messy curly hair, but I don't care. 8AM is usually when he gets up, and the first thing he wants is to chug an obligatory organic beverage.

For breakfast this morning I made cheerio crusted pancakes, which was the creation of a status update by Navdo @ http://www.navdo.net​/, so i figured why not.





I used;
1 cup multi grain flour mix (with baking powder)
1 egg
1 TBS flax
1 TBS olive oil

cooked on one side then added cheerios to the other and flipped.


For lunch I had a kohlrabi from my garden so I made a slaw (he's drooling with excitement)


kohlrabi & apple slaw in a creamy lime cilantro dressing

1 kohlrabi, cleaned and pealed
1 empire apple
2 TBS chopped cilantro
1/4 cup pre-made slaw dressing
2 teaspoon fresh lime juice
1 teaspoon poppy seeds
shredded carrots
salted cashews

Use a mandolin to finely julienne kohlrabi and apple. Combine all ingredients.

Aidan is expecting a boy cousin any day now, which will make them about a year apart. I had this recipe in mind for Aidan's Aunt, due to the ridiculous amount of anti-oxidants, omega 3's, vitamins & minerals. These are meant to be eaten when you go into labor, but they are great any time!

raw chocolate chia balls

1 1/2 cup dates
1 cup raw almonds
1/2 cup cacao nibs
1/2 cup raw chia seeds
raw coconut flour
dash of vanilla
touch of sea salt

Add all ingredients in a food processor, add a tablespoon of water if it will not blend easily. When it works into a dough form into balls, and roll into coconut flour.

Rise n' Dine

Breakfast has a way of turning into the most important or most lack luster meal of the day, so I made mine spectacular.

Square pans are just another Japanese invention under appreciated.




I adore mine and treat it like the king of omelets it is, so should you. Add oil, heat and don't forget your cooking chopsticks.



Breakfast nigiri at your service, your heiness. Serve with cinnamon banana butter & relax.

Cinnamon; did you know? Cinnamon has many medicinal purposes including calming a cough, which produces the spitting of a whitish phlegm in the elderly. They can chew or swallow a small pinch of cinnamon for effective relief. Just half a teaspoon per day may reduce blood sugar, cholesterol, and triglyceride levels by as much as 20 percent in Type II diabetes patients not taking insulin. Some research seems to point to cinnamon augmenting the action of insulin; however, this has yet to be proven.
Cinnamon is mildly carminative and can be used to treat nausea, flatulence and possibly diarrhea. It increases peripheral blood flow and is a urine stimulant. Cinnamon is also a great essential oil with antibacterial and antifungal qualities.


Oh Yea Baybay!





*special thanks to the waffle iron too, without you this dish would not of been possible.

Top shelf mama

Chayote
The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.




In this dish I used chayote like a summer squash, and made a yummy peanut coconut curry sauce with rice vermicelli- then topped it with some crunchy wasabi peas.



Kale chips are a super easy to make snack, and one of the best for you alternatives to crackers or chips. Just toss cut raw washed kale into bite size pieces, toss in olive oil and cook at 375 until crunchy. You will not be able to eat just one, no doubt.



I used half a habanero in this humus, and it still made my lips burn a half an hour later after I ate it. Standard humus recipe, pureed to perfection via the vitamix.

Habanero; did you know?




Sprouts of all sorts, so good for you! Don't be scuuurd of sproutin' shorty.

• Triggers endorphins
• Improves digestion
• Lower triglycerides
• Improve circulation
• Improve fat oxidation
• Decrease congestion
• Lower cholesterol levels
• Reduce high blood pressure
• Prevents blood clots and heart disease
• Protects against some kinds of cancers

Cheerios, more than just cereal

organic stuffed chicken roll, with andouille chicken sausage & extra sharp white cheddar. Breaded with seasoned ground Cheerios. Sauteed greens, brown sugar glazed carrots & a dijon cream sauce.

What now?

Roll the chicken like you would a burrito, after you pound it out of course. Organic chicken is well worth the price, so indulge damnit. I stuffed it with the cheese and sausage (already cooked) then held it together with tooth picks. I dredged the roll in brown rice flour, then egg washed it and dipped it in the ground seasoned cheerios. Baked it til brown & WA-LA, dinner is served.

well balanced

These 3 little bear pancakes went in Aidan's digestive system


what's not to love?



Walnut vanilla cream

1cup soaked walnuts (soaked for at least 2 hours)
almond milk to texture of choice
vanilla
several dates

Blend and try not to eat the whole things in 5 minutes.



Layered with some chia pudding, one of my favorite & strange creations.

Chia, is familiar to most of us as a seed used for the novelty of the Chia Pet™, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

    If you add a spoonful of Chia in a glass of water and leave it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar....yummy-o, LOL.



Aidan is bout it- bout it.


When in doubt, put it in a smoothie.



The dehydrator can be one of your best friends if you treat it well. I hang out with mine when I have the time & patience to deal with it. In this 'cookie" I used walnuts, apples & dates...so freaking good. Dehydrated for only couple of hours, so it is still chewy.



Raw hemp butter, get some.

Hemp contains more of the beneficial amino acids than proteins such as milk, eggs or meat.

Hemp is a complete source of protein and is easily digestible.

Hemp seed contains almost seven times more omega-3 fatty acids than fish. It also provides an option for those unable to eat gluten, meat, sugar and milk. It is a good addition to a diet for those concerned about avoiding carbohydrates.

Read more: Hemp Seed Health Benefits | eHow.com http://www.ehow.com/about_5397760_hemp-seed-health-benefits.html#ixzz1RpHkvfkP

Flax crackers

All I did was put flax seeds in water, until they formed a goo- much like chia seeds. I then added some onion, soy sauce and seasonings- then dehydrated it til' crunchy.

(HealthCastle.com) Its high content of alpha linolenic acids (ALA) has made the ancient flax seed become our modern miracle food. ALA is a type of plant-derived omega 3 fatty acid, slightly different from the marine-based omega 3. Early studies found that flax seeds may aid lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. They may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.