Birthday [Carrot Cake] Cupcakes

Thursday was my birthday, and I made myself a special treat. Carrot cupcakes. Free of grains, gluten, dairy, eggs, soy, almonds, refined sugar...

This was my first experience with chestnut flour - baking or eating - and I must say, it will definitely not be my last. (I'm glad I signed up to get a small bag of it every couple of months through Amazon.com Subscribe & Save!) The cupcakes turned out moist, soft, and cinnamon-y delicious. Chestnut flour has swag.

I frosted the cupcakes with a quick glaze-style icing I made from palm shortening, shredded coconut, maple syrup, local honey, and coconut oil. I spooned that on while it was still liquid, then topped them with leftover grated carrot and organic dried coconut flakes and left to set.
These were good by themselves, better enjoyed with a cup of coffee, and best with a bowl of coconut ice cream on the side!
The recipe made ten cupcakes, and it was the perfect amount to share with my husband and enjoy my birthday. I ate more than half of those ten in about twenty-four hours. It was my birthday and I indulged.

I saw the recipe featured last month at Brittany Angell's gluten-free, dairy-free site Real Sustenance, and bookmarked it for my special day. If you have never checked out Brittany's blog, head over there now and look at her recipes. I have made two of them now, these cupcakes and the Samoa cookies (original recipe). She is very talented and I'm so glad to have found her blog!

I made the cupcakes according to Brittany's recipe, with a few ingredient changes, less sweetener, and a misstep in mixing. It is a forgiving recipe, because they still turned out great! I give her all credit, however I only will list the ingredients I used and the steps I took to make these cupcakes.

[Grain-Free, Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Almond-Free]

Carrot Cake Cupcakes

Recipe credit: Brittany Angell, RealSustenance.com

What you need:

• 1/4 cup natural applesauce (no sweeteners added)
• 1/2 cup coconut milk
• 1/4 cup grapeseed oil
• 1 teaspoon gluten-free, alcohol-free vanilla extract
• 1 1/4 cup Chestnut flour
• 1 tablespoon cinnamon 
• 1/4 cup Sucanat
• 2 teaspoon baking powder 
• 1 cup washed, peeled, grated organic carrots (I minced mine in the small food processor)
• 1 teaspoon apple cider vinegar*

What you do:

Preheat oven to 325 degrees.

Line muffin tin with 10 paper liners.

Measure wet ingredients (applesauce, coconut milk, grapeseed oil, vanilla, and vinegar) into a large bowl, stir together to combine.

Add in the dry ingredients (chestnut flour, cinnamon, sucanat, baking powder) and blend with a spatula. Pour in grated carrots and gently fold together until batter is evenly mixed.

Scoop the batter into muffin cups and place into the oven. Bake for 30 minutes.

(Cupcakes will be finished when toothpick comes out clean.)

These cupcakes are delicious. It was fun sharing them and hearing the reactions - "full of flavor," and "If I hadn't been told already that these are gluten-free and dairy-free, I wouldn't have known!" "Yummy!"

I'm happy to report to you, grain-free does not mean delicious dessert free. You can come up with a special birthday treat for any diet. Do you have a favorite annual celebratory treat that needs converting or replacing, to be safe and healthy for you and/or loved ones? Do share and I'd love to brainstorm with you about substitutions and new ideas. And check out RealSustenance.com for more great ideas.

Playing around with cupcakes and my Gerbera daisy plate

It was a treat to find my Gerbera daisy plant blooming on my birthday.
I thought it didn't make it through the late ice storm we had,
but it's got two beautfiul red flowers on it now!

Another birthday, another year of life and many things to be thankful for. Every year I am a little surprised at how different a birthday is as an adult. I don't know why it's taking me such a long time to adapt to that difference from childhood. But it is better, especially when you have a best friend/spouse and a precious baby girl to spend it with. 28 years of life accomplished, and so many more to come!

[Fifteen Minute] Paleo Lunch

So it turns out that "jumping off the wagon" for a few days really did me some good!
The other day, in the midst of my dabbling into the world of Cocoa Pebbles and rice cakes and Swedish Fish - all in moderation mind you!) I had a burst of energy and made a very respectable, delicious grain-free lunch. It took fifteen minutes total - you can't fuss about that!

Spicy cod and diced avocado on a bed of organic spring greens

Fifteen Minute Lunch: Baked Cod and Greens
Serves 2

*The speed of this lunch starts with having ready-to-cook cod. When you buy frozen cod, put it into the refrigerator when you get home (I suggest setting it in a baking dish - many fish juice leaks all over my refrigerator taught me that!). In a day or two it will be thawed and you won't have to mess with a water bath to do that.

Preheat oven to 350. Line a baking sheet (with rim) with parchment paper. Place cod pieces/filets on the paper, dabbing moisture off fish if necessary.
If you like, drizzle olive oil over the fish. Oil is not necessary, especially if your fish has some moisture to it, but it is optional.
Sprinkle about 1/2 tablespoon of the following on the fish:

• cumin
• cayenne pepper
• dried cilantro

Add a few turns of the pepper mill and a dash of salt to the fish, and put into preheated oven. Bake until fish is white (opaque) and flakes easily - ten to twelve minutes.

While fish bakes, fill plate(s) with layer of organic spring mix (or lettuce, spinach, whatever you like). Dice one avocado per plate, and set it to the side. When fish is done, lay pieces on top of greens dividing fish evenly between the two plates.

Wasn't that fast? You can modify the recipe using your favorite spices and raw veggies. It's a great way to get in some Omega 3 fats and quality protein (cod), vitamins and fiber (greens), and healthy fat (avocado).

My First Mothers Day

This is how we did my first Mother's Day. Simple and scrumptious!!!

My round one... (I did two rounds of the food!)

Because I can't really eat out at a restaurant 100% safely with all of my food allergies and reactions, we had a lovely Mothers Day BBQ in our backyard. On Saturday I was instructed to get WHATEVER I WANTED by our "family food sponsor," and so off to the Farmers' Market I went! I picked up some locally grown asparagus cut fresh on Friday, two bunches of "BBQ onions" (GIANT white bulb spring onions with long green stalks) and freshly caught and smoked King Salmon. I went to Costco for a three-pack of organic ground beef* and two-pack of bison, which my Hubs mixed together for some incredible burgers. A stop at the produce stand for organic sweet potatoes, mangoes, strawberries and bananas, and we were set. I presented it all to Hubs, and he grilled and baked a tasty feast for us. I didn't sit out completely; I cut up the fruit ;)

Yesterday brought a belated Mother's Day treat, Hubs made coconut milk ice cream. It was a two-day process because we had never done it before and didn't realize that it takes a bit of preparation freezing the bowl, but it was worth the wait! Recipe for coconut ice cream will be coming to the blog soon, you don't want to miss it.

I hope all you Moms out there had a wonderful day and felt honored and appreciated in at least one way. I am grateful to be in the "Mom club," and it was a special day for me, full of my favorite activities, people and foods. The only way to celebrate! :)

*To read about the organic ground beef from Costco, check out the recent article in the latest issue of Costco Connection magazine. It is probably better than you think it is, Costco has evidently worked very hard behind the scenes before they rolled out this product, and they continue to keep their standards the highest in the industry. Awesome!

Easy Egg-Free Turkey Loaf

It's finally the month of May! I love May, I always have. It's my birthday month, it's my second birthday [liver transplant] month, and now I get to celebrate Mother's Day in May too! And I remember as a kid, knowing when May rolled around that the sun was going to return to the Northwest and the school year was winding down. Happy thoughts!
But apparently the sun didn't get the memo this year... We have been having a terrible run of rain, wind, and COLD weather here. It's been a little disappointing. One of our local farmers' markets opened yesterday, and I kept looking out the window thinking of those poor vendors in the blustery cold wet street. Come on, spring, we need ya!
Anyway, this weather has called for some comfort food. I made a simple turkey loaf (egg-free!) the other day that has flavors hinting at Thanksgiving. Ironically, as soon as it was out of the oven the sun came out for a bit. That made me see that while this dish is hearty enough to be satisfying and warming, it is light enough for a picnic lunch in the spring and summer time.
Enjoy slices hot or cold, with a salad and sweet potato fries on the side. Yum!

Easy Egg-Free Turkey Loaf


What you need:
1+ pound 99% lean ground turkey breast*
2 leeks, white parts only (save green parts for making stock)
2-4 celery stalks, ends cut off (save leaves and ends for stock)
dried marjoram
ground sage
dried thyme
fresh ground black pepper
sea salt

*I suggest Trader Joe's brand. It tastes great and has NO additives. Be very careful when buying pre-ground meats; I've noticed many brands have "natural flavorings" listed in tiny print on the label, and that often means they have GLUTEN and other icky stuff!

What you do:
First, preheat your oven to 350 degrees. Get out your favorite (smallish) loaf pan - I used my glass Pyrex 8.5x5.

Wash and trim your celery ribs and leeks. Slice the leek whites into small 1-2" sections. Do the same with the celery ribs. Put sections into food processor and pulse until minced and mixed together. If you don't have a food processor, simply mince by hand. Transfer minced veg into a large mixing bowl.

Grab your spices and start adding them in the mixing bowl. You guys know, I am not a stickler for precise measurements; I believe you should adjust seasonings to your own tastes and experiment - it builds confidence in the kitchen. You won't mess it up, because every time you cook it's a learning experience!
But to give you an idea, I'd say I added approximately 1/2 tablespoon each of marjoram, thyme, and sage, and about four turns of the pepper mill and a pinch of sea salt.
Note: When you add the marjoram and thyme, scoop the leaves into one palm and rub your palms together over the bowl. This releases the flavors.
Give everything in the bowl a good stir to blend.

For this next step, you'll want to remove any rings and bracelets you are wearing. Unwrap your ground turkey and transfer it to the mixing bowl. With both hands, start blending the turkey, minced leek and celery, and spices. Knead and mash it together gently until the turkey seems evenly seasoned.

Transfer the turkey to your loaf pan. Gently press it down to make the top surface flat - there is your turkey loaf! Put the pan in the oven and bake for 30 minutes; check; continue to bake for 10-15 more minutes as needed.* It is done when the top is starting to brown and the juices are running clear. Remove from oven, cover with foil and let sit for 10 minutes. Slice, serve, and enjoy!



*Note: Because I used a glass loaf pan, which conducts heat differently than metal, if you are using a metal pan your baking time will probably differ. When you make this for the first time, you'll want to stick nearby the kitchen and keep an eye on the loaf to assure it doesn't over cook.


Other Suggestions: This dish is perfect as one of those "cleaning out the refrigerator" recipes because you can add a variety of vegetables and seasonings to take it in different flavor directions...

• To enhance the Thanksgiving flavors, add some small dice of butternut squash or sweet potatoes and top with turkey gravy (homemade turkey stock + coconut flour)
• If you can tolerate nightshades, perhaps try an Italian version with minced bell peppers, small dice eggplant, shredded zucchini and Italian seasoning, with homemade Marinara tomato sauce
• Pesto version with pureed basil, garlic, chopped pine nuts and olive oil
• The possibilities are endless... What ideas do YOU have? Please share :)

Shrimp Ginataan (Coconut Milk) "Curry"

My beautiful friend Lourdes is Filipina, and shared a photo of her dinner one evening, several years ago. I told her that it looked delicious, and I needed the recipe. She delivered it, and I FINALLY tried my hand at making it this week. It turned out really well (at least Hubs and I thought so). Warm, creamy coconut milk with plump shrimp and vegetables, served over hot rice. I'm going to go down a short rabbit trail here and address this fact: Yes, we had rice! For the first time since January! and so far, so good. It won't be a regular thing, but once in a while you just have to have a dish properly. Certain dishes, particularly of the Asian variety, just need to be served on a bed of hot rice!

We boxed this up hot in our glass Snapware and headed to the park for a lunch picnic!

Ok, back to the dish. I did a little bit of research and found that "Ginataan" mean "coconut" in Filipino culture, but not specific to a certain type of dish. It can refer to this kind of savory meal, or to a coconut dessert. I amcalling this a "curry" even though it is not very spicy. If you are inspired with a more fitting name, please share it with me :)

Shrimp Ginataan Curry

Adapted from this original recipe

What you need:
1/2 pound raw shrimp (can be frozen)*
1 onion, sliced thin
2-3 inch knob ginger, peeled, diced and minced
1 cup water or chicken bone broth
1 bag frozen squash cubes OR about 4 cups raw squash peeled and diced
1/4 of one yellow bell pepper
1/4 tsp crushed red pepper
1 TB "bagoong" shrimp paste** (find at Asian market)
1 cup canned full-fat coconut milk, free of preservatives and binders (I love Taste Nirvana brand)
1/2 cup canned coconut cream
dash of salt


*Peeling shrimp is easy, but deveining (removing the black line of ... um... "shrimp waste" along the back) takes a bit of time and patience. For this reason I suggest buying the kind that is deveined already. I also recommend buying frozen shrimp, especially if you can find a sustainably fished option, because they will keep in your freezer until you're ready to cook with them.

**I could only find bagoong that had corn oil and MSG in the ingredients list. If we plan to make this dish a lot in the future, I plan to try and make my own shrimp/fish paste with more natural ingredients. Here is a link I found to do just that with anchovies: How to Cook Bagoong (Coincidentally, the jar of factory-made bagoong pictured there is the same one I have in my refrigerator!)


What you do:
The way to make Asian cooking easy is to prepare your ingredients first. Then when your pan is hot and you're working on a quick schedule, you can just grab what you need and toss it in, no hiccups in the process.


Prep:
Measure out 1/2 pound of frozen shrimp into a strainer. Set inside a larger bowl and pour cool water over the strainer. Shrimp will start to thaw; while it softens, peel shells and remove tails. By the time you're done, they will probably be ready to use. Leave shrimp in water bowl and set aside.
If using frozen squash cubes, remove bag from freezer. If using raw, I suggest buying the pre-peeled and cubed butternut squash in the store (these are seasonal, but recently Trader Joe's has small bags next to the refrigerated greens and Costco has large containers in the cooler).
Peel and slice onion and mince ginger. Wash bell pepper and dice.

Cook:
Put a shallow, wide saute pan or wok over medium-low to medium heat (depending on your pan metal's conductiveness). Drop in a spoonful of coconut oil and let it melt and spread around.
Saute onions for several minutes, then add ginger. Cook together until onions are starting to turn translucent.
Add squash, water/broth, shrimp paste and coconut milk. Stir
Turn up burner as needed to bring to a simmer, and cook 10 to 15 minutes until liquid is reduced and squash is tender. (If using frozen squash, you may choose to wait to add until liquid has started to reduce, because it will become overly mushy.)
Now add coconut cream and peppers; stir around, then add shrimp, gently placing each piece into pan. Watch the shrimp closely, it will only take a couple minutes for it turn to pink underneath. Flip each shrimp and cook one or two more minutes, until each piece is pink/white and firm. Give the pan a final stir-around, and you're done!

If you eat rice, start a pot of short grain white or Jasmine rice before you begin preparing your ingredients. It will be ready at the same time you finish cooking the Ginataan curry.

Voila! A beautiful Filipino dish full of creamy flavor and fresh ingredients.

Notes:
Lourdes recommends adding any favorite seasonal vegetable in this dish; she loves to include eggplant and string beans. I would have included massive amounts of garlic, but I am allergic. The original recipe also calls for tomato, but if you are avoiding nightshades it is good to leave it out.

Super Easy Designer Salad

This is what I'm eating for lunch today. Currently. As in, between typing sentences I'm taking bites. Yum :)

And yes, those are SUNBEAMS shining on that plate. We are finally seeing some real signs of spring up here in the Pacific Northwest! I just sat outside for fifteen minutes enjoying a nice sun bath. My body just craves those warm rays of light and the Vitamin D that comes with them. I am happy to say that I've improved from my last post, I didn't have to get Prednisone or anything else that drastic. Unfortunately though, the other day I was exposed to gluten through cross-contamination by a well-meaning hostess, and it's been a rough week! Moving through my daily routine has been like dragging a bag full of rocks everywhere I go - ah, I forgot how icky it feels to "get glutened!"

To segue... Hence the need for a quick, easy, healthy meal like this fantastic salad :)

Salad does not have to be boring, bland tasting, or unappealing. The stuff that cafeterias peddle as "salad" - you know the kind: some chunks of sad iceberg lettuce, a few carrot shreds and a pale tomato slice - is far from the full potential of a true salad. This here stuff I'm enjoying right now is my family's go-to meal when we're tired, hungry, and running low on food. If you've got greens and a protein of any kind, you can make it in about two minutes.

Even if you have plenty of food and time, this is a great place to start for a salad worthy of a dinner party spread. My husband makes a huge, loaded salad every day for work ("designer salads" as I've started to call them) and varies the ingredients day to day, and he always comes home telling me about the drooling comments he gets from co-workers.

Have fun with it; the possibilities are nearly endless!

What you need:

• Salad greens such as organic baby spinach, spring mix, red leaf lettuce...
• Shredded/sliced meat or fish (chicken breast, turkey breast, beef roast, steak, even canned tuna or salmon or perhaps leftover halibut, tilapia...) 

AND/OR

• Sliced hard-boiled egg
• Nuts/seeds: sunflower seeds, pumpkin seeds, sliced almonds, walnut pieces, pecan pieces, dried coconut shreds...
• Dried fruit - no added sugar if possible. Raisins, cranberries, blueberries, cherries, goji berries...
• Healthy oil such as olive, walnut, avocado...
• White wine or balsamic vinegar, if you are so inclined and it doesn't bother your health

What you do:
(The ingredients I used today are in parentheses following the steps)


First, create a base by filling the bottom of your bowl or plate with greens (organic baby spinach and spring mix).


Next, toss on your shredded meat and/or egg (chicken breast).


Follow that by sprinkling on nuts and seeds, and dried fruit (raw sunflower seeds and organic seedless raisins).


Finally, drizzle oil over the salad (my new favorite: walnut oil. Not to be used with heat but perfect for salad!)

And there you have it. You'll get your dietary needs of protein, vegetable, and healthy fat fulfilled, and you can adjust the ratio of meat-greens-oils to your personal preference and needs.

Did you ever think that a delicious salad meal was so easy and versatile? I find those two traits are actually pretty common in healthy whole foods cooking, especially when you keep a good stock of the right foods on hand. (For help on that, check out my master shopping list)

If the sun is shining where you are today, get out there are enjoy it! The Vitamin D is so good for you! I think I'll get back out there and soak up some more for myself :)

White Wine Roast Chicken and Vegetables

There's nothing like the smell of roast chicken permeating your home to get your appetite going. My family enjoyed this experience last night. I had a whole chicken in the refrigerator that needed to be used, and white wine gravy was calling my name. I made up a recipe, and thought I'd better share it here because it turned out a success.
If you're home today enjoying a relaxed family day, or tomorrow will be your slow-paced Sunday, try roasting a chicken. The smell and taste won't disappoint! You can save the bones and make a batch of nutritious, tasty bone broth - great way to get the most out of your food budget!


What you need:

Whole chicken, giblets removed and rinsed in/out
Sea salt
Black pepper
Sage
White wine like Chardonnay (nothing fancy, I love using the $2.49 "Two Buck Chuck" from Trader Joe's)

What you do:

Preheat oven to 450. Place chicken in a roasting pan with wings and legs tucked underneath. Sprinkle with salt and pepper and a dash of sage. Pour white wine around chicken in pan, about 1/3 bottle.

When oven reaches 450 degrees, put the chicken in the oven and let it brown and crisp on top for fifteen to twenty minutes.

It will look like this. Beautiful!

Now lower the oven temperature to 375 degrees. Grab a pot holder/oven mitt, pull the oven rack out a bit [carefully!], and baste the chicken all over with the white wine/drippings. I like to baste it five times or more. Close the oven and let it go for twenty minutes, then pull out the oven rack and baste, again.
Repeat this once more - twenty minutes of roasting, then baste. Check the thigh temperature with a meat thermometer. If it reads 170 or higher, you can take the chicken out of the oven. If it's not, put it back in for ten more minutes, and check again.
Once temperature is 170 degrees, take out of the oven, cover the roasting pan with foil and let sit for fifteen minutes. Remove the foil and check the temp. The thigh should be 180 degrees.

Voila! You roasted a beautiful delicious chicken!

At this point you can cut up the chicken into eight pieces - 2 thighs, 2 legs/drumsticks, 2 breasts, 2 wings. For help in doing this, check out this step by step: How to Carve a Roasted Chicken
Also, there are many videos demonstrating this culinary skill on YouTube.


This chicken can be served with steamed vegetables and if you like, white wine gravy* for a lovely dinner. Enjoy your meal!

Chicken and veggies - one of the best

*To make gravy, pour the wine/drippings into a small saucepan over low heat. In a small bowl, make a "slurry" with one teaspoon cornstarch and 1/4 cup water. Mix slurry with a fork, and add to the saucepan of warm drippings. Continue to whisk this mixture together while it heats. When it is thickened to the consistency you like, it's ready. Pour over your chicken and veg, and enjoy.

Fast Food Mondays: Breakfast Scramble

I've had Fast Food Mondays (my first themed series!) on the brain since it debuted way back at the beginning of February. (Did anyone try making those salmon croquettes? They are delicious. We've made them somewhere around ten times at our house since that first try. Yum!)

Today we're back looking at another way to prepare good, fast food on the most hectic day of the week - Monday! This recipe is a breakfast-y meal but it can be eaten morning, noon or night and you'll be satisfied. It is like an omelet, but without the eggs!

My husband gets the credit for coming up with this. One day I needed to eat before an appointment, and was racing around the house getting ready. Hubs knows I need protein in the morning and like to get started on my daily veggie intake with breakfast (he also obviously knows that I cannot have eggs). He came up with this "scramble" idea, and I just made a repeat to test out for all of you. Mix up the components according to what meats are in your 'fridge and what veggies are in season.

Egg-less Breakfast Scramble

What you need:

Zucchini, washed and sliced*

Baby spinach*

Basil (dried works fine; fresh is a treat)

Onion, diced

Black Forest ham (nitrate/nitrite free, gluten free) or other favorite meat, sliced/shredded

EVOO or grapeseed oil

*preferably organic, as these are two things that tend to have high pesticide levels when grown conventionally

What you do:

Heat oil in a skillet over medium low to medium heat. Toss in zucchini slices to get them cooking. Sprinkle with basil (about half a teaspoon to start; add more as you cook, to taste). A couple minutes later, when zucchini slices start to soften, add in diced onion. Toss everything together and continue cooking. When the onions are turning translucent, add in the ham and spinach leaves (tear them if you want truly bite size) and give everything a good stir to blend the flavors.

It is done when everything is warm, the zucchini and onion is tender, and the spinach leaves have wilted. Give it a taste. Sidenote: you should always taste while you cook; seasoning food is not science, and unless you're baking, there are no hard and fast rules ;)

Add more basil if you feel it needs it, and a sprinkle of sea salt to bring out the flavors - but not much when using ham, because it's already salty!

Did I forget anything? I hope not. I've been dealing with a hefty amount of brain fog for a few days. 

So here you go: a complete breakfast (lunch or dinner) meal from pan to plate in ten minutes or less.

Here's a picture of my breakfast plate, of course sitting next to my usual almond-almond latte and my morning meds and supplements...

...Don't judge me - most of that is Vitamin D, which does wonders for us up here in the Pacific NW  :)

I hope this helps someone out there that, like me, misses omelets terribly due to an egg allergy. Just take your favorite omelet components and try it without the egg as a "scramble." And let me know how it turns out; I'd love to hear your ideas!

Happy [Fast Food] Monday everyone!

Buffalo Buorguignon

Have you seen "Julie & Julia?" Remember the cute story about Bouef Bourguignon, and the scenes where Amy Adams is cooking the dish and it just looks so beautiful and delicious? The movie played it up to be so romantic. Well, I won't lie: I want to make some. It's on my "cooking bucket list." Anyone else have one of those? No? I know, I'm a food nerd. I like it that way  :)

When I saw a recipe for slow cooker "Beef Bourguignon" at Crock Pot 365 [my favorite place to find gluten free, slow cooker inspiration] and saw that it was completely do-able as a gluten free, dairy free, paleoish meal, I got excited! I knew I'd found a simple way to see if I liked the flavors of a Bourguignon roast before attempting the more intense Julia Child recipe, and it just so happened that we had buffalo stew meat in the freezer. I gave it a whirl and I have to say, I was delighted at how much the Hubs and I enjoyed it. The flavors came together very nicely in the slow cooker, the meat was tender and not gamey in the least. Delectable! You must get your hands on some buffalo stew meat and try this!

Slow Cooked Buffalo Bourguignon

adapted from Crock Pot 365's Beef Bourguignon

What you need:

1 pound buffalo stew meat pieces (grass fed beef would work)

4 slices uncured bacon

1/2 red onion, sliced

1 cup chopped carrots

2 tsp Tuscan style Italian seasoning (Herbs de Provence if you're a stickler for the traditional)*

1/2 tsp fine sea salt

fresh ground black pepper

2 cups red wine (I used "Two Buck Chuck" Charles Shaw Merlot from Trader Joe's)

*I looked up Herbs de Provence planning to make my own. It is a blend of basil, fennel, marjoram, rosemary, savory, thyme, and sometimes lavender. When I got to my spice cabinet I discovered that the McCormick Tuscan Style Italian Seasoning from Costco was very close and used that instead. It is a blend of thyme, garlic, marjoram, onion, rosemary, oregano, basil, savory and sage.

What you do:

I used my 3 quart slow cooker. Make whatever size you have work; this is casual slow cooking :)

Lay two slices of bacon in the bottom of your slow cooker. Top with onion slices. Put stew meat into crock on top of onions and bacon, and sprinkle on seasonings.

Lay remaining two slices bacon over the meat, and top with the carrots.

Carefully pour red wine over everything in the crock.

Cover and set to "High," and let it heat up until you can smell the wine in the air. Change the temp setting to "Low" and cook until meat reaches desired doneness (it took 3 to 4 hours here - I forgot to write down the exact time). If you like, you can take the lid off partway through cooking and stir everything, but then you will need to plan on some more time for cooking. Dish is ready when the carrots are tender and the meat is cooked to your desired doneness.

Serve with steamed Normandy vegetables drizzled with olive oil, and gravy. Make gravy by whisking together a little bit of juice from the slow cooker with a tablespoon of thickener such as cornstarch in a small bowl, then add it to the rest of the juices simmering in a small saucepan and whisk until thickened.

As Julia would say, "Bon apetit!"

Dinner

Leftovers for lunch

Speaking of Julia, here she is, cooking her famous Bouef Bourguignon on the very first episode of "The French Chef." So much cooking wisdom in these twenty eight minutes. What a neat lady she was...

How to: Spaghetti Squash

Whether you're going Paleo or simply deciding to pick up more whole, colorful foods every time you shop - your choosing to do that opens up many new windows of opportunity to try new or forgotten foods you probably wouldn't have picked up otherwise. On that note: have you experienced Spaghetti squash?  If not, I think you should give it a try.

Hello sunshine!

It's popular in the diet crowd [sigh] as a substitute for pasta noodles. I don't like to think of it as a "substitute." I want to embrace it for what it is: a unique, delicious vegetable, full of nutrients and beautiful pigment. It happens to resemble a man-made creation (noodles) but squash was here first. So... the real truth is that pasta wants to be spaghetti squash, right?  :)

Another selling point of squash - it is very affordable! I picked up two HUGE spaghetti squashes a couple weeks ago for just $2, because they were down to 20 cents a pound at the produce stand! Score!

Once cooked, the squash strands ("noodles") are moist and soft but have a delightful "crunch" when you're chewing. 

I have tried it several different ways, and they are all winning combinations. So, let's get cooking. First we'll prepare the squash and then try a few serving suggestions...

The fastest way to prepare this is to cook it in the microwave. Rinse and dry your squash(es). Poke holes all over the skin with a strong fork or knife. Pop it (them) in the microwave and cook on full power for at least ten minutes. You can tell it's ready when your fork or knife goes into the skin without much fuss. Use oven mitts to take it out of the microwave, and let it sit to cool for a few minutes. Once cook enough to handle, cut it in half around the "waist." Be careful of steam! Use a spoon to scoop out the stringy innards and seeds. You can save the seeds, clean them up, sprinkle on a baking sheet with chili powder and roast them for a few minutes at 350 for a great snack!

Unedible strands and edible seeds

Once you have two clean halves, you can cut them again the other direction if you need better access to the squash "meat." Take your fork and start to pull at the yellow cooked stuff. Squash "noodles" will start to come off, and you can put them into a bowl. Do this with each piece of squash until they are all clean, and you'll have a bowl of spaghetti squash ready to eat!

You get a lot of "noodles" from one squash! Put it into containers to refrigerate or freeze

A "breakfast option"

Here are a few ways I like to enjoy this squash:

Breakfast - Scoop a bowl of spaghetti squash and top with organic raisins and raw pumpkin seeds (optional to add a drizzle of maple syrup or sprinkle of sucanat)

Sweet Treat - Lay a base of spaghetti squash and top with homemade unsweetened applesauce, a scoop of coconut cream and a teaspoon of cinnamon. Yum!

Hearty Dinner - First, cook up some chicken Italian sausage (I like Isernio's because their products are made here in the Pac NW and have no icky preservatives or questionable ingredients). Lay a base of squash and top it with the cooked sausage, sauteed onions, zucchini and/or bell peppers, and marinara sauce. Ooh!


So are you going to give this great veggie a shot? You really should. Don't be a wimp. ;)
If you already love spaghetti squash, leave a comment sharing your favorite way to enjoy it. Have a wonderful President's Day, friends!

Slow Cooking: Spicy Coconut Chicken

Slow cookers, a.k.a. Crock Pots. Do you have one? If so, do you actually use it? Confession: I have three slow cookers. Actually, four if you count our GIGANTIC Nesco roaster. They were all gifts-I'm not an addict. However, now five years into my "homemaking career," if you will, I use all of them. It just took me a while to get into slow cooking.

Truth: Slow cookers are not the most glamorous kitchen tool, and the food they produce isn't always beautiful for photos. However, it is always delicious, and so simple and easy to get it that way. I think slow cookers are making a comeback with savvy cooks. In some cases, you can have a delicious hot dinner ready in the evening after just five minutes of prep work in the morning. Slow cookers save money because they can make just about any cut of meat moist, and it's hard to overcook something. And they are rumored to be one of the best ways to cook with a low energy cost - as low as two cents per day!

This recipe evolved from a recipe for Tandoori Chicken over at Crock Pot 365. I only made that dish once, with Greek yogurt. After a few weeks post-partum, all my food allergies came back in full force, and I couldn't have dairy at all. I wanted to make it again sans yogurt, so I did a little thinking and came up with a new twist to the dish: canned coconut milk as a yogurt sub. I also modified the spices (I'm allergic to garlic, so that went away with the yogurt). After cooking this on four separate, but all delicious, occasions, and playing around with the spices each time, I've landed upon what I think is the perfect combination of flavors. I also think my creation is unique and tasty enough to deserve it's own name. I'm calling it...

Spicy Coconut Chicken

What you need:

3-4 quart slow cooker (If you have a larger one, simply double the recipe. Leftovers of this dish are WONDERFUL!)
Fresh/thawed boneless, skinless chicken pieces. Try this combo: 4 small chicken thighs and 2 medium chicken breasts (I like Trader Joe's fresh organic, free range)
One can of coconut milk (Go for a brand without preservative chemicals, such as Taste Nirvana or Trader Joe's)
Bag of frozen broccoli or cauliflower pieces

1/2 to 1 tsp* of the following ground spices:
turmeric
curry
smoked paprika
cumin
coriander
ginger
crushed red pepper flake

*Use your taste as a guide. We love spicy around here, so for the real heat I recommend 1 full teaspoon of each spice.

What you do:

Put chicken pieces into the slow cooker (I used my 3 quart Hamilton Beach). Gently -to prevent splashing- pour half a can of coconut milk on top. Scoop each teaspoon of spice right on top of the chicken and coconut milk. Once everything is in the slow cooker, take a fork and start turning the chicken pieces, working from the bottom to the top. Get both sides of each piece coated. The spices will mix together on their own while you do this. When everything looks good and well coated, put the lid on, set the heat at Low, and cook for three to four hours, depending on thickness of chicken and power of your slow cooker.

At this point, add your frozen veg and keep the heat on Low. If the veg pieces are small, it won't take long to finish - less than twenty minutes. Dish up a plate: a piece of chicken, a few scoops of veg, and some extra sauce as there will be plenty. You can serve this on a bed of "riced" cauliflower for something extra. This is a great, convenient Paleo meal, it is super easy using the Crock Pot, and it has plenty of the three components we need: 1) lean protein (chicken), 2) healthy fats (coconut milk) and 3) vegetables (broccoli and cauliflower)!

Like I said, the slow cooker doesn't always produce aesthetically pleasing dishes, but this really tastes wonderful. Give it a try tonight!

30 Minute Meal: Valentine's Edition! "A Night in Spain"

Happy Valentine's Day!!!

Uh-oh. Did you forget?! It's not too late! Grab a few things on your way home from work today, and you'll be set for a lovely night in with your love/bff/munchkin/whoever you're blessed to spend time with this evening. Hopefully they (and you) like fish, because you're about to get an easy-peasy, delicious way to prepare one of the ocean's best inhabitants: Red Snapper.
Wow, I didn't realize until just now how fitting that is for today - RED snapper for a day full of RED hearts and roses :)

So here we go. A couple weeks back, I bought red snapper for the first time. I needed it to make a Rachael Ray "night in Spain" meal I've had my eye on for a while. I finally took the fish out of the freezer and made the meal this week. It was super easy for how pretty it looks.

I can't seem to find the recipe anywhere in Rachael Ray's impressive online index of recipes, so I will give you the quick version. By the way, it's from a 30 Minute Meals episode that I have on DVD. Yes, I have a Food Network DVD, and I want more! Watching other people cook beautiful food is so much fun, and helps me stay motivated and creative in the kitchen. Now you have one of my secrets...

"A Night in Spain" Menu
-Sunset Sangria
-Spanish Spice Rubbed Red Snapper with Green Olive Salsa
-Roast Asparagus with Toasted Walnuts
inspired by Rachael Ray's 30 Minute Meals

First off, if you'd like sangria to go with your meal tonight, put this together before you head off to work. (Hopefully you have a bottle of red wine in the house. According to Rach, a Spanish Rioja or a Chianti is best, but use whatever you've got.)
Get out your prettiest glass pitcher, give it a rinse because it's inevitably dusty from disuse (don't we all need to get out our pretty dinnerware more often?) and dry. In the show, Rach explains that sangria works in a ratio of 3's. Here you'll see that: Pour in 3 spoonfuls of sugar, 3 "glugs" of dark spiced rum, and 3 spoonfuls of orange liqueur. Toss in 2 cinnamon sticks. Pour in enough Rioja (etc) to cover and mix these things together. Next, slice your fruit. Any combination of fruit you want or have in your kitchen works, especially leftover fruit salad. FYI, Rach used 1 lemon, 1 orange, 1 freestone peach, and 1 plum. Drop fruit into the pitcher. Top off the pitcher with wine, and place in the refrigerator to "marinate" all day. By the time dinner is ready, you'll have sangria!
To serve, pour into your glasses and top off with club soda or seltzer water. Now get some Spanish music going on iTunes, and you're ready for your international culinary adventure!

Here's what you need:
One pound red snapper - with or without skin (FYI: Red snapper skin is edible!)
EVOO
Spanish spice rub*
Roma tomatoes
red onion
can of green olives (or fill a container at your grocery's olive bar)
lime
cilantro/flat leaf parsley
sea salt and black pepper

Optional:
fresh asparagus
walnuts
avocado

*Mix ahead of time - one palmful each of: coriander, cumin, sweet paprika, plus coarse salt and black pepper

What you do:
First, make the salsa. Seed and chop the Romas, chop the onion, slice the olives (of course pit them first if needed). Mix everything in a bowl, then drizzle with lime juice, salt, pepper, and cilantro or parsley as you like. Add some crushed red pepper if you like heat. Set aside to "let the flavors marry" - as Rach would say :)

Preheat your stovetop grill to medium-high heat. If your fish has skin, make several diagonal scores on each side. Drizzle EVOO onto both sides of the fish and season with salt and pepper. Sprinkle on the spice rub and work into the fish (again, on both sides). Once the grill is hot, place the fish presentation (skin) side down and cook for about four minutes. Flip, cook about four more minutes, then plate (skin side up). That's it! See? Easy peasy!

Rach makes a side of steamed green beans with toasted almonds to go with the snapper, and piles everything (beans, nuts, salsa) on top of the fish. As we've learned recently, green beans are not a vegetable but actually a legume and therefore not Paleo-friendly.
As an alternative, I suggest a side of roast asparagus with toasted walnuts. You can easily work that into your dinner prep. Start by preheating your oven to 375, get the asparagus washed and trimmed and into a baking dish with a drizzle of EVOO and dash of sea salt and pepper. Just check on it a few times and give the dish a gentle shake to move the stalks around. You can toast the walnuts in a pan on the stovetop while you make the salsa. See? Easy peasy!

That's all there is to it. Plate your Red Snapper and spoon salsa on top or alongside the fish. Put some asparagus on each plate and a sprinkle of toasted walnuts. If you feel like you need more fat with the meal, add some slices of avocado to your plate. The creamy texture will be wonderful with the firm fish and salsa bites.

Voila!

I know, the food doesn't look super appetizing in this photo. But hopefully it gets you in the mood for a nice candlelit dinner at home!

I whipped up this meal in thirty minutes, including mixing the rub and making the salsa, while home alone with the little one and dealing with an autoimmune flare. So no excuses! ;)
And just think: No crowds or street parking to navigate, no reservations needed, no stress. A lovely night in with a perfectly date-worthy meal, for not a lot of time or money. You can't go wrong.

I wish you a wonderful Valentine's Day. Whether you have found your life's true love or not, soak up the truth that you are dearly loved by the One who created it all. And that makes you wealthy and whole!

Best Brussels Sprouts

After you make this dish, you may just join the veggie nerds club my husband and I are in, and instead of craving the usual suspects (chips, cake or caffeine?) you'll crave roasted Brussels sprouts with bacon. These are truly delicious. The sprouts get tender with an al dente bite, while the outer leaves crisp up and add a delightful toasted crunch. Oh, these are good.

I had been hearing about "roasted Brussels sprouts with bacon" as a general food concept for a while, and this past Thanksgiving I decided we needed to experience them. I found a recipe from the Food Network Kitchens, and Hubs and I tag teamed it. Since then, we've had these more times than I care to count. (Definitely nearing ten...) You need to make these today.

Is it weird that I never tasted Brussels sprouts until a few years ago? The first time I did, they were simply frozen sprouts steamed in the microwave, and I was an instant fan. These "mini cabbages" are treasures of the garden. Brussels sprouts are part of the cruciferous vegetable family, which means they are in the elite class of nature's cancer preventive, cancer fighting foods. For more Brussels sprouts nutritional trivia, look here

Best Brussels Sprouts
adapted from Food Network Kitchens

What you need:

• 4-6 slices bacon (uncured pork, turkey, or beef bacon <---from Trader Joe's)
• handful (1/4-1/2 cup) walnut pieces or sliced almonds 
• 1-2 pounds fresh Brussels sprouts, washed and halved or quartered
• fresh ground black pepper, to taste
• 12 to 15 inch cast iron skillet (any oven safe skillet will work but cast iron is truly best for this)

What you do:

Preheat oven to 350 degrees F.
Set skillet on the stove at medium-low heat (4/10). Cook the bacon until done, but not crisp. Remove from pan to a paper towel to cool and absorb grease.

Keeping the skillet at medium-low heat, add the nuts and toast for five minutes, stirring occasionally. While nuts are toasting, cut or break bacon into bite size morsels (approximately 1/4 inch).

When nuts are toasted, remove them to plate with the bacon pieces. Turn off the stove burner. Add Brussels sprouts to the skillet, sprinkle with fresh ground black pepper, toss together and get it into the oven. Roast for ten minutes, pull out skillet, give them a gentle stir and add in the bacon and toasted nuts. Put back into the oven for ten more minutes, or until the loose leaves on the sprouts look crisp and starting to brown. Taste test a sprout (after it's cooled a bit!) to make sure they are cooked through. Do NOT overcook the sprouts.

I would give storage tips, but we've never had leftovers and you probably won't either. So, there you go :)

Beet and Sweet Chips

I have been trying to appreciate beets for two years, and I finally found a way.

Baked beet chips.

How do they look?

I love how some of the chips carmelized into shimmering candied bites. Beautiful and delicious!

Beets are wonderful for our bodies. They have antioxidants and phytonutrients that are unique to a small group of plants, they are anti-inflammatory, and give your liver a boost. Go here for some specific nutritional info.

Beet and Sweet Chips

What you need:
beets
sweet potatoes (the potatoes with light brown skin and orange flesh)
mandolin or good chefs knife
EVOO

What you do:

*Important note: Before you begin, realize that beet juice is a very potent natural dye. It can stain your kitchen equipment and clothing, and temporarily stain your skin. Take any precautions you need to keep your special/expensive kitchen tools, cutting boards, etc. free of deep red stains, and if working with children, get out the play clothes and painting smocks. I sincerely apologize to those of you who tried this recipe before I posted this warning!

Preheat your oven to 325 degrees F. Get out your largest baking sheet.
Wash and peel the beets and sweet potatoes. Using your mandolin or knife, cut them into thin slices, keeping the thickness as uniform as possible. Arrange the slices in a single layer on your baking sheet. Using a clean pastry brush (I like the silicone kind), cover the slices with a layer of extra virgin olive oil.

Put the baking sheet full of chips in the oven, set the timer for twenty minutes, and go about your day. When the timer goes off, pull the sheet out and check on them. Depending on how thick you've cut the chips, they may take upwards of forty minutes to cook, so don't feel like you've failed if they need more oven time. They are done when the edges are starting to crisp, and if you're lucky, the beet chips look shiny and have a chewy bite like taffy. The sweet potatoes don't turn shiny but their color will darken. Both kinds of chips will be soft when you take them out of the oven, but they'll crisp up as they cool.

Eat them right off the baking sheet for a delicious, nutritious snack. If you give them a fair chance, I think you'll really love beets prepared this way. A sweet treat from a roasted root vegetable. Who knew?

Storage: I put the chips in a plastic Snapware container with the lid on overnight and they softened a bit. I kept them in the refrigerator that way for several days. For best texture, eat these on the same day you bake them up.

Tangy Asian Chicken and Mushroom Soup

Several weeks ago I was watching a local morning TV show and saw a segment with Heather Christo. She presented a table full of enticing foods, and everything looked so wonderful (and healthy!), I immediately looked up her blog Heather Christo Cooks. Not even a minute of browsing there and it was clear to me that 1) she knows what real, good food is and 2) she puts together some really fantastic recipes. If you're like me and can't eat everything as it is presented, not to worry! You can adapt the recipes to fit your personal needs. Which is what I did when I was inspired by Heather's Chicken and Soba Noodle Soup...

I am calling it Tangy Asian Chicken and Mushroom Soup

The mushroom slices soak up the broth giving them a delicious juicy texture, while the onions bring a sweetness that balances nicely with the earthy vegetable flavors in the soup. Assuming all of your ingredients (such as vegetable broth and Thai chili paste) pass the test, it is gluten free, dairy free, and Paleo friendly!

What you need:
1 [giant] or 2 regular size boneless skinless chicken breast
10 dried whole shiitake mushrooms (or a generous handful of dried slices)
2 cups hot water
4 cups (a 32 oz box) vegetable broth + 4 cups water
1/2 red onion, sliced
1 knob of ginger, peeled, halved, and sliced into thin half-moons
1 bunch of green onions, sliced
1 Tablespoon fine sea salt
1-2 Tablespoons Thai chili paste* (to taste. I used 2, because we love hot & spicy around here!)
washed leaves from 20 sprigs of cilantro

*Sriracha (Thai hot sauce) has a similar taste - use it if that's what you have

What you do:
Prep
If your chicken breast is frozen, get it defrosting in the microwave.
Before starting the soup, get the shiitake mushrooms into a small glass or ceramic (heat safe) bowl and pour on 2 cups hot water. Set aside.

Cooking
Get out a large (6 to 8 quart) stock pot (a dutch oven would work too). Combine vegetable broth + 4 cups water, slices of onion, ginger, and green onions, and set to simmer.
By now, the mushrooms should be soft and the water they soaked in should be fragrant, turned into a sort of mushroom stock. Squeeze out the mushrooms gently, transfer them to a cutting board and cut them into slices. Add mushroom slices AND the "stock" to the simmering soup. Stir everything together.

Now add the whole chicken breast(s) to the soup. Let it quietly simmer for fifteen to twenty minutes. Remove chicken to a cutting board to cool.
Walk away and blow dry your hair, change the baby's diaper, write the grocery list, feed the cat... any or all of these will do :)

Once chicken breast is cool, use a fork and your fingers to shred into generous bite size pieces. Add chicken back to the soup, along with [to taste] a tablespoon of sea salt and two tablespoons of Thai chili sauce, and the cilantro leaves. Stir everything together, give it a taste and adjust the seasonings as needed.

That's it! It is done and you can ladle it into a bowl and start eating.

Try these tasty additions to your bowl as you like:
-a drizzle of sesame oil
-slices of hard boiled egg
-fresh squeezed lime juice

I think I will try using a sweet onion the next time I make this. Red onion is what I had today. I love that aspect of soup - put in what you have and it will work out. What other vegetables do you think would go well in this soup? Some greens, maybe peppers?

Thanksgiving!

I cooked an entirely gluten-free, soy-free, processed-food free, and nearly refined-sugar- and dairy-free Thanksgiving dinner. It was a blast. We spent the day together as a family, relaxed, no chores, no errands, just watching the Macy's parade, cooking and enjoying each other.

Our Menu

GF Roasted Butterball Turkey, rubbed with poultry seasoning blend and roasted in a Reynold's roasting bag with a tablespoon of rice flour
(Next year we're going to go for a local farm raised turkey and do the brine thing, but we appreciated this because it was free!)

GF Turkey Gravy - made from GF cornstarch and the turkey drippings

GF Wild rice dressing with celery, onion, poultry seasoning, veggie broth and pepper,

GF quinoa dressing with celery, onion, poultry seasoning, veggie broth and pepper

GF Sauteed French cut green beans with walnuts sauteed in GF EVOO, S & P

GF Slow roasted garnet yams cooked in the Crock Pot all day with a splash of water, and a sprinkle of GF mini marshmallows melted before serving

GF Roasted Brussels sprouts with bacon and walnuts recipe from Food Network Kitchens - Hubs says this is a MUST REPEAT EVERY NIGHT dish :)

GF Cranberry Pear sauce recipe from The Whole Life Nutrition Kitchen - Brilliant because the pears sweeten the sauce you need almost no added sugar! I doubled it and added an organic Gala apple, and a cup of sucanat instead of coconut sugar

GF Mashed Potatoes (from GF instant potato flakes, to save time and because we had some to use up). Hubs made them with chicken stock, Silk refrigerated plain coconut milk, butter and Kosher salt. With the delicious GF turkey gravy topping them, you could hardly tell they were instant.

To drink:
Knudsen's Organic Sparkling Apple Juice and Martinelli's Sparkling Apple Cider

For dessert:
GF CrockPot Pumpkin Cheesecake, recipe from A Year of Slow Cooking. I substituted sucanat for the white sugar in the filling, and brown sugar for the crust.
No Picture because whenever it's out of the fridge it's being eaten - no time for photos! :)

This afternoon, Hubs and I are enjoying some of the last pieces of the cheesecake, along with decaf Rice Dream Rice Nog lattes. Don't you love autumn and Christmas season flavors?

Gluten Free Lasagna!

Last night, Hubs and I made a gluten free veggie lasagna, and it was delicious! I'm not embarrassed to say, we ate almost half the pan full. I just finished a piece of leftover for lunch, and I think I'm going to get a second. YUM!

We used Tinkyada Brown Rice Lasagna, and it turned out great. I loosely followed their recipe found on the box ("Rice Pasta Lasagne with Roasted Peppers, Eggplant and Zucchini"), with a few ingredient modifications. I also didn't cook the lasagne first as they recommend, but treated it like no-boil lasagna because of some comments and reviews I saw on Amazon.com. It worked fine except for the top layer, which crinkled a bit and had a tougher texture than the cooked middle sheets. I think addding some more sauce on top and submerging them more is all that's needed, and you save water, energy and time by not boiling. That's my opinion.

Check out your local health food store and if you find this lasagna - get it! You really won't be sorry; it was yummy - perfect texture, great taste, and you can't even tell it's gluten free if you know what I mean.

Here's my modified recipe:

Delicious GF Veggie Lasagna

Preheat oven to 350 F. Heat EVOO in large skillet. Saute 1 TB minced garlic, 2 cups diced & peeled eggplant, 2 cups chopped zucchini, and 3/4 cup diced onions until just-tender, about five minutes. Add 1 1/2 cups diced mushrooms and 2 (loose, not packed) cups spinach, cover, and cook for three more minutes. Add dried oregano, salt and pepper to taste. Set aside.

In a small bowl, combine 1/3 cup milk (I used rice) and 1 1/2 cups ricotta cheese. Mix until smooth.

In an ungreased 13x9x2 inch pan (sheet cake pan for example), pour 12 ounces tomato sauce to coat bottom. Place 3 lasagne sheets on top of sauce. Add half the prepared vegetable mixture, half the ricotta/milk mixture, 4 ounces of shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top. Repeat with 12 ounces more tomato sauce, 3 lasagne sheets, remaining vegetables, remaining ricotta/milk mix and 4 ounces more mozzarella.
Add remaining lasagne sheets, 12 ounces more tomato sauce and top with Parmesan cheese.

Cover and bake for 30 minutes, check noodles. If noodles need more cooking, reduce heat to 325 and bake 10 more minutes. Delicious!

There's Nothing Wrong with "Meat and Potatoes"

I'm so thankful for my husband's interest in cooking. This week I have been entirely too worn out to do much (although last night I did finally bake up my favorite Oatmeal Chocolate Chip cookies!), and it was such a blessing that when Hubs got home from class tonight, he jumped right into defrosting some chicken and steaming broccoli.
I just wanted to make a quick post tonight about simple meals, particularly dinners, for those of us with food intolerances. Anyone that knows me knows that I am a foodie, if someone with as many allergies as me can still be a foodie. But I find that keeping it simple for day to day meals makes the special, multi course meals for holidays and dinner parties that much more special. Eating to live, not living to eat, is a goal I am going to try and keep in mind in this new year. If you know anything about the Paleo/Caveman Diet, you know that basic whole foods, real foods, closer to what our pre-industrialized ancestors ate, are much better for us than all the processed insta-foods of today. Eating a basic meal like a piece of meat with a vegetable and little or no complex carbs like brown rice or quinoa on the side, creates minimal dishes, requires minimal ingredients, and is very satisfying and filling.
Some of my favorite go-to simple dinners are:

• Grilled chicken breast with  EVOO, sea salt, pepper, and lemon juice, with steamed broccoli and a little bit of brown rice
• A slice of Pot roast (beef slow roasted in the crock pot all day) with roasted potatoes and carrots
• Grilled steak with steamed brussel sprouts and a baked potato with seasoning salt
• Quick chicken stir-fry (I made a great one the other night with a sauce of tamari [wheat-free soy sauce] and peanut butter): saute bite-sized pieces of chicken thigh in EVOO until no longer pink, add one bag of frozen stir-fry vegetables, and in five minutes add the sauce. Cook until it thickens, add peanuts, and serve with quinoa.
• Vegetarian option with more carbs: Spanish Rice. Saute onion, garlic, and peppers until tender. Add rice, water/broth, and diced tomatoes along with chili powder and hot sauce. Simmer, covered, until rice has absorbed liquid. Stir in one drained, rinsed can of black beans (protein!) and serve with a handful of tortilla chips.

This post was a bit random and thought up on the fly, but these are all meals that are tried and true in my house and no one complains about the basic "meat and potatoes" feel of them. Sometimes this is what we need to remember with food allergies; simple, basic, uncomplicated. I hope you'll give this concept a try! Happy cooking this week :)