Calorie free noodles are real!

Konjac noodles are all the rage right now and I had to see what all the buzz was about.

"Shirataki (白滝^?, often written with the hiragana しらたき) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from devil's tongue yam (elephant yam or the konjac yam).^[1] The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own.
Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it." -wikipedia.com

So let me get this straight...noodles, with zero calories? Count me in coach!

I bought some at the local Chinese market, and went to work. When I opened the water filled package the smell of fish instantly filled the air, but nothing a couple rinses in cold water could not fix. I made a chicken noodle soup with some broccoli from the garden, and it was awesome.

Chicken noodle soups need no recipe, it was just simple ingredients cooked together. I love the noodles, and next on the list is pad thai made with them! They are uniquely chewy and slightly crunchy. They hold their own, even after they sat over night in the soup and were re-heated the next day.

The beets and broccoli grown in the garden... it's all coming to a close but it has been a great experience! Next year is sure to be better than ever, I'm already excited.

Aidan went to a kid friendly Halloween play and loved every second of it, he is a sucker for music and new friends.

Notice anything strange?

Happy Halloween!

Pumpkin carving crazy

The pumpkin party was a blast, and the food was on point because we were at a chef's house.

Chef Zog's sliders

I went overboard on my pumpkin. I spent almost 3 hours carving away freehand style- I probably looked nuts but I thoroughly enjoyed it!

My first carved pumpkin, proof I still got it. LOL

For dinner the next day I had a sushi samba, and we went all out.

The Soul Roll version 1.0

Contains cornmeal crusted fried chicken, butter garlic corn and collard greens & onions from the garden. Served with a BBQ 5 chili mayo sauce.

Stay tuned for version 2.0 and 3.0, sure to be even better.

F stands for...

Fall is for FUN!

Fall in Michigan is my favorite time of year, and I insist on spending as much time as humanly possible at the apple orchards & farms.

The eggplants have been kickin' with a vengeance in the garden, and I'm always trying to come with creative ways to use them.

The weather finally turned brisk and instantly I was craving chili, so I made eggplant chili (why not?)

Eggplant & bean chili (vegan + gluten free) with pumpkin cornbread muffins (gluten free+vegan)



I made this chili by throwing a bunch of ingredients in a pot, you really can't go wrong.

3 cans of organic kidney beans

2 cups chopped roma tomatoes

2 chopped & peeled carrots

1 onion

1 eggplant, pealed & chopped

1 1/2 cup chopped yellow & orange bell peppers

2 whole chili peppers (chopped)

8 cups of veg stock

cutting celery (a herb that tastes just like celery)

chili powder

garlic powder

cumin

mustard powder

salt

In a large stock pot I cooked down the onion and peppers, I then added the tomatoes and the veg stock. I rinsed 2 cans of beans, and the third can I only washed half of the beans, so the remaining beans in the can were still with the starchy goo that comes with canned beans (helps to thicken the chili). To that I added the remaining ingredients except the salt & cutting celery. Bring it to a boil, then reduce to low heat and cook for 3 hours, do not cover!

Pumpkin Corn Muffins

2 packets of maple flavored instant oatmeal (ground into a flour)

1/2 cup corn meal

1 cup of pumpkin

1/4 cup water

2 TBSP flax powder

1 tsp baking soda

This was an experiment, and it worked for some reason. Add all the ingredients, and bake at 375 for 15 min, or until done.

Not-cho Grandma's Muffins

Call me weird, freak, call me what you will. I'm in love with flour free baking, and I can't stop won't stop.

These muffins make for the perfect breakfast, just warm up and add some buttah- and you are good to go with a cup of joe.

On a side note, don't be afraid of the eggs! Eggs are great for you, the more the merrier I say.

Not-cho Grandma's Banana Nut Muffins (gluten free)



Get Some!~

7 eggs

3/4 cup coconut flour

2 ripe, smashed bananas

1/2 cup walnuts

1/2 cup almond milk

1/2 cup grade B maple syrup

1 teaspoon vanilla

1 teaspoon baking powder

dash of salt

Beat the wet ingredients together. Add the dry, and mix well. Spoon into sprayed muffin tins, and bake at 325 for 25-30 min. Check with a tooth pick, and enjoy.

These muffins are spongy and airy, I'm in love with coconut flour! 

An apple a day

Breakfast, the most unappreciated and under-rated meal of the day. Go big and go hard, breakfast is essential to gettin' your groove on and making the most out of the next 24hours.

Aidan loves his morning oatmeal, so I made it super fly for a change up.

Super Fly Apple oatmeal (vegan + gluten free)

• 1/2 cup oats
• 1 1/2 cup almond milk
• 1 small apple of choice, chopped
• 1 TBSP agave
• 1 TBSP flax meal
• 1 TBSP earth balance
• splash of lemon juice
• cinnamon, and whatever spices you like
• walnuts (optional)

Cook chopped apple in a sauce pan with a little water and lemon juice. Add the almond milk and heat on med. Add the remaining ingredients and turn heat up to high, as soon as it boils turn heat down to low.

Just another Sunday at the apple orchard

Snap, crackle, POP

Vegan peanutbutter/chocolate rice treats (gluten free)

 

1cup brown rice syrup
1cup brown sugar
1cup natural,no sugar added peanutbutter
7cups rice or brown rice crisp cereal
3tbls semi-sweet chocolate (non-dairy)
1tbls earthbalance
pinch of salt (optional)

heat brown rice syrup & brown sugar on med heat until sugar dissolves, and lightly boil. Remove from heat, add peanutbutter.
Add cereal, mix. Place in an oil glass baking pan and press down firmly (coat your hands in oil so the mixture won't stick to your hands). Melt chocolate in microwave in 20 sec. increments until melted, use a fork and splatter. Allow to cool at room temp or fridge.

I smell pumpkin!

Fall sweet fall, I adore thee

The first of many pumpkin treats that can't be beat and of course, as always- kid tested & mama approved.

1st day of fall pumpkin cookies- gluten free

2 cups oat flour (can be made yourself by grinding rolled oats)

2 eggs
1 cup pumpkin (unsweetened)
1 TBSP veg oil or oil of choice
1 TBS grade B maple syrup
1/4 cup agave
1 tsp baking soda
1TBSP pumpkin pie spice mix
pinch of salt

Add all dry ingredients together, then add wet and mix well. Bake @ 375 for 15min.

These cookies are cake like, soft and fluffy. Awesome for your child or your own mouth.

The cookies on the left have added pecans & white chocolate chips.

Way better than cheez-its (just when I thought it wasn't possible)

You scream
I scream
Aidan screams the LOUDEST for cheese crackers!

Well, crackers of any kind really.

Aidan's gluten free cheese crackers

2 cups cheese (cheddar)
3 tblspoons cold butter
1/2 cup brown rice flour

2 tblspoons ice cold water
salt
cumin
cayenne pepper (optional)

In a food processor blend cheese & butter for 2 min. - will turn into tiny grains. Add brown rice flour in several parts. Add water as needed.

roll out dough and bake @350 for 15-20min until brown.

You can place the dough in the fridge so it gets cold and rolls out easier. I used tiny cookie cutters to create the shapes. The crisps spread out slightly, but once you pop one you can't stop won't stop.

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.

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.

the dirt don't hurt

Aidan is obsessed with pickles, so naturally he would be enthralled with mama's home grown pickling cucumbers...



Just some of the bounty pickin's for the day, all organic & beautiful.

Some lemon balm, basic, chives, lettuces. Summer squash, shallots, zucchini & a HUGE cucumber- a different veriety than the one Aidan was enjoying.


Raw cuisine-  A zucchini "fettachini" in a raw "alfredo" sauce

I made the sauce in the vitamix with fresh lemon juice, shoyu, raw cashews & garlic...with some water til I achieved the desired consistency. It was on point, and the best part of the meal. The mushrooms were marinated.


Super simple salmon cakes, gluten free for you & me- with a avocado mustard sauce. BOMB!


Combind cooked salmon, ground tortilla chips, corn, peas, fresh dill & cutting celery, salt, pepper & 1 raw egg. Mix well, throw on a hot pan with oil.

The sauce is an avocado mustard, with just smashed avocado & spicy sweet mustard (Mucky Duck is the shiznit)




Mung bean noodles tossed in a basil pine but sauce, topped with pan seared Mahi Mahi. Underneath is some home grown rainbow swiss chard. - Gluten & dairy free cuz I'm cool like that.

Mung beans are so good for you, however you slice em'. Get some!

Going hard on the Grill

Behold- the beauty that is the BBQ salmon



We cut some fresh greens from the garden and made a salad. Then boiled some golden baby potatoes, smashed them ever so gently with a cup and baked them with some chili powder, paprika, garlic, onions, salt & pepper.

The BBQ sauce is a modified one because I did not have any molasses to make my own. It is some Sweet Baby Rays mixed with some extra organic ketchup, dried onions, sriracha, and grade B maple syrup.



The salad dressing was made in the vitamix with some Dijon, red wine vinegar, oregano, parsley, olive oil, salt & avocado.


Aidan LOVED the potatoes.


For desert I made a brown rice pudding.

2 cups cooked brown rice
2 cups eggs
1/4 cup honey
2 cups soy milk
clove, ginger, cinnamon & a touch of nutmeg
1/2 cup currants

baked @ 350 for 1 hour. It was alright, I shall be perfecting this.


There is something to be said about dining "al fresco", or outdoors. It is something you need to do at least once a week during the summer/spring/fall to keep you sane. Just don't forget the citronella candles, because Satan created mosquitoes...i'm jus sayin'.

Happy grilling to all, and to all a good night.

Doin' it, Doin' it, Doin' it well

Life is art, but most importantly food is art.

I love trying to create something visually appealing, even if it tastes like crap.

Below is a little something I whipped up with a breaded salmon in Mediterranean spices & pine nuts.


It is atop roasted vegetables and topped with a quail egg. The chili paste in the chili oil was the finishing touch the dish needed.

It was quite delish, even the monster man approved.


Pictured above is my first attempt at home made falafel- not out of a box, finally. Not sure why I never tackled this issue before, but it turned out great. I used a can of chick peas as the base, then added fresh parsley, garlic, cumin, turmeric, lemon juice, salt & Cayenne. I added a very small amount of brown rice flour & sesame seeds.

It is important to note that legit falafel is made from soaked raw chickpeas, not out of a can. I will go for the gusto soon enough.
The texture was fantastic but unlike any falafal I have ever had. It was really light and melted in my mouth as soon as it hit my tastebuds. The tahini sauce was just tahini, lemon juice, soy sauce, water and dill.

The dressing for the fatoosh was sumac, olive oil, lemon juice, red wine vinegar, garlic powder, salt & pepper.

Everything on the plate was super simple but full of flavor, just how I like my life.



I was felt like making something Sunday worthy, and tossed this plate together for shits n' giggles. The crepes are made from a multi grain flour and tons of eggs. I let it chill in the refrigerator then made a creamy cheese sauce in the trusty vita mix to finish with a sha-bang.

The fruit is just a bunch of goodies from Eastern Market with some honey, fresh chocolate mint & lemon zest.

Hates gluten, loves food

For the record I LOVE gluten, but my body no me gusta.


My sister Michele's paella. Spicy greatness this way comes...

What is paella? Paella is a cornerstone of traditional Spanish cuisine, originating in Valencia, although it is served all over the nation, especially on Sundays and holidays. Superficially, it resembles a risotto, since the dish is made with rice, meats, and vegetables cooked together in a large pan, also called a paella, or paellera in some regions of Spain. However, the cooking process for a paella is slightly different than risotto. Primarily, the rice is never fried in a paella, although it is to make risotto. It can be made at home for a dinner party, but prepare to put some serious prep time into it, as there are a lot of ingredients in a good paella.

A traditional paella is made in a broad, shallow dish with sloping sides. It is usually around 13 inches (33 centimeters) in diameter. First, the vegetables and meats are sauteed in olive oil, usually separately to ensure that they are cooked all the way through. Next, water is added, followed by rice. The mixture of meat, vegetables, and rice is stirred and then simmered slowly for approximately twenty minutes on low heat before the heat is raised to high to make the soccarat, the deliciously toasted bottom which is a delicacy in Valencian cuisine. After the soccarat has formed, the paella is removed from the heat, allowed to cool slightly, and served.



A choice cut steak in a blue cheese red wine reduction over butter parsnip puree. Parsnips are one of my favorite starches!



What are parsnips? The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter taste, especially when cooked.^[2] The buttery, slightly spicy, sweet flavor of cooked mature (often picked after the first frost) parsnips is reminiscent of butterscotch, honey, and subtle cardamom.


Salmon in a lemon white wine reduction & dill.


Humus guacamole- just a basic humus recipe with added avocado, lime, red pepper flakes & finely chopped red onion.


salmon stirfry with buckwheat noodles


Gluten free quiche in a rice crust. The salad looks quite red due to the ground carrot, it is tossed in a fresh roma tomato vinaigrette.

I made the rice crust by combining cooked rice, mozz & parm cheese, egg, herbs & spices. It held together perfectly.


Aidan gettin' down for the cause, it's quiche time.


Cashew mac & cheese in a brown rice pasta...in your dreams.



He lovers it.


Pan seared organic chicken in herbs, sweet potato puree & an asparagus cream sauce.