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Home Posts tagged "gluten-free" (Page 4)
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Zucchini noodles

Published on December 19, 2013, by in Recipes.

  I have been struggling to return to healthy eating lately. There are far too many delicious holiday temptations, not to mention more social occasions and drinks. I feel like I am having a good and fairly consistent week this week. I have increased my intake of fruits and vegetables and decreased the crap. I can really feel the difference. Hopefully I can keep this up, but it will be hard with Christmas next week. Last night for dinner I had the opportunity to use my much lusted after GEFU spiralizer. While a bit expensive for a kitchen gadget, I think I will get a lot of use out of it. I spiralized one small zucchini. While I was doing that, I sauteed some mushrooms in about a teaspoon of grass fed butter, salt and pepper. I also heated up a little marinara sauce I had on hand. When the

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Easy tofu stir fry

Published on October 30, 2013, by in Recipes.

This is also not my recipe, but one I made from Minimalist Baker’s blog this past weekend. It is a quick, easy and delicious stir-fry recipe. Brian raved about it. I did have to make a few substitutions. I was out of fresh ginger, so I substituted one teaspoon of ground ginger. I could tell the difference, but Brian said he couldn’t. I will definitely  have fresh ginger on hand next time. I also used half sesame oil and half olive oil, because there wasn’t enough sesame oil left in the bottle. Oops. It still had great sesame flavor.  We only had one block of already open and 1/3 eaten tofu on hand. So I only used 2/3 of a block of tofu in the recipe and Brian and I spit the entire stir fry. Let’s take a look:

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Weekend wrap-up

Published on October 28, 2013, by in Recipes, Update.

On Thursday night(because that was pretty much considered the start of the weekend when I was in college), I made KERF’s baked pumpkin oatmeal bites. They were only alright. I thought they were quite bland and I even added cinnamon. I substituted chopped dates because I couldn’t find my raisins. I’m eating them because they are low-calorie and healthy, but I probably won’t be making them again. Brian isn’t even interested in them. Friday night I went to the gym. My favorite zumba instructor told us in class on Tuesday that there would be an additional class on Friday. I thought it started at 6. Nope, it started at 6:30. I also realized that this class was added because of a special Halloween night they were having at the gym. There were going to be children in costumes Zumba-ing with me. No thank you. That and not wanting to wait

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Easy DIY PSL

Published on October 10, 2013, by in Recipes.

Starbucks has nothin’ on this pumpkin spice latte. Real pumpkin is better than fake pumpkin flavored syrup any day(not to mention nutrients and fiber)! It’s the perfect lazy weekend morning drink. Ingredients: 2 cups unsweetened vanilla almond milk(or any milk of your choice) 3 tablespoons pure pumpkin 2 tablespoons pure maple syrup 1/2 teaspoon vanilla(double if you are using unflavored milk) 1/2 teaspoon pumpkin pie spice 1 cup espresso or strong brewed coffee Combine milk, pumpkin, vanilla, spice and maple syrup in a saucepan over medium heat. Heat until steaming, then whisk or use frother to make very foamy. I have this Aerolatte frother and love it! Not only does it make a great latte, but it’s also great for emulsifying dressings. Divide the delightfully frothy mixture between two mugs. I used my double-walled glass coffee cups so you could see what was happening. Then, carefully pour hot coffee down

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I’m baaaack!

Published on October 7, 2013, by in Recipes.

Hey everyone! How do you feel about the new Spatoola? I’m pretty pumped about some of the new upgrades. It’s almost finished. Yay! More importantly, I am excited to be able to blog again. What have I been up to since I last blogged? I made some take out fake out sesame chicken that was ah-mazing.   We were out of coffee creamer, so I made a pumpkin spice latte with real pumpkin..   These delicious no-rise orange cinnamon rolls. No-rise means they are ready in a flash!   Brian was having a friend over to watch some TV and I realized a little too late that we were out of tortilla chips, so I baked some out of corn tortillas. Easy and much healthier.   After making some chili, I decided to use some to make myself a chili cheese baked potato. So satisfying and filling!   I declared

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Walk it off

Published on September 10, 2013, by in Update.

This past winter, I got a great deal on a watch. This was no ordinary watch, but one of those sporty heart rate monitor exercise watches. The only problem with these watches is that the battery doesn’t last nearly as long as a regular watch as they are working so much harder and tracking so much more. So, the battery died about 2 months ago. Last week, Brian was trying to change the battery and accidentally broke the LCD screen on it. He very kindly bought me a new watch, which might actually be an upgrade to my old watch. This one also had a pedometer, calculates the calories you burn throughout the day based on your heart rate and you can set daily goals on it. I really like. It’s also very motivating to move more. I had a lot of errands to run this weekend and by run,

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Easy pumpkin soup

Published on September 6, 2013, by in Recipes.

The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook

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Goodbye, summer

Published on September 3, 2013, by in Recipes.

Friday seems like so long ago that I can hardly remember what we  did.  We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut

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Honey almond roasted carrots

Published on August 30, 2013, by in Recipes.

These carrots are a fall delight. I was ready to hunker down, make soup, watch football and eat my fair share of roasted root vegetables then we got a spike to hot temperatures again. That didn’t stop me from making these carrots! I may have also been motivated to make these carrots as I was desperate wanting to use my new Le Creust dish that I received forma  dear friend as an early wedding gift. I named her Camille, because she’s French. Enough about the why and a little more about the how: Ingredients: 1-2 pounds fresh carrots 2 tablespoons olive oil 2-3 tablespoons honey 1/4 cup silvered or chopped almonds a few sprigs of fresh rosemary salt and pepper Preheat your oven to 400F. Thoroughly wash your carrots and cut green end off. If you feel so inclined to peel your carrots, you can do that, too. Pour about

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Cauliflower and yellow lentil curry

Published on July 11, 2013, by in Recipes.

I love cauliflower. I love curry. I’ve made a delightful red lentil soup before and curried lentils with cauliflower, but never yellow lentil curry with cauliflower. This one takes the prize! It’s the mango chutney for the win at the end! Recipe adapted from Pinch of Yum.  INGREDIENTS 1 onion, finely chopped 8 cloves garlic, minced 1-2 tablespoons fresh grated ginger 2 tablespoons oil ¼ cup red curry paste  ½ teaspoon turmeric ½ teaspoon curry powder 3 cups vegetable broth + 3 cups water 2 cups dry yellow lentils  1 head cauliflower, chopped into bite sized pieces 1 ripe banana, mashed mango chutney cilantro salt to taste Prep your ingredients to make life easier:     Saute the onion, garlic, and ginger with the oil until soft.     Add the curry paste, turmeric, and curry powder and cook  for another 1 minute, until fragrant.     Then, add the

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