Tuesday, April 29, 2014

Quinoa kale baby cakes

These remind me of a better potato pancake without the potato, I will make them often. These can be made gluten free by swapping out the Panko crumbs. I'm off to meet a new family dog so I'll see you next week. Be well!

What you need and what to do:

1 cup quinoa
2 cups water
4 whisked eggs
1/2 cup parmesan cheese (you could substitute nutritional yeast for the cheese)
6 chopped finely green onions
3 minced garlic cloves
1/2 tsp sea salt
1-1/2 cups chopped kale (I removed the center stems before chopping)
1 cup breadcrumbs (I used Panko but you can use gluten free)
1 tsp olive oil

Rinse your quinoa, put in sauce pan with 2 cups water and bring to a boil, cover and reduce to simmer and cook til water is absorbed, about 20 minutes. Add the chopped kale, green onions, garlic, and sea salt to the pan, stir and cover and allow to cool to almost room temperature. This will allow the kale to wilt.

When the quinoa mixture is cool, and in another bowl, whisk the eggs, and add to the quinoa mix then adding the parmesan and the bread crumbs. Stir really well so all is incorporated. heat your olive oil in a skillet, and form little mini cakes with your hands adding to the hot oil. Let brown well on one side, flip and brown the other side. You'll need to get them brown enough to cook the egg. Season with salt and pepper, and serve hot or warm. I had a salad on the side.

If you do not want all 12 the recipe will make, just put in a container and save in the frig til tomorrow to cook. I would imagine these would do well, cooked, frozen, thawed and reheated. Adapted from Yummy Supper.

Monday, April 28, 2014

Warm edamame chickpea salad

I ate this for dinner, just this, it was fab, and filled me up! Wonderful combination of flavors and textures, right up my alley.

What you need and what to do:

Ingredients all go in a blender, taste and adjust to your liking, set aside. Start cooking your edamame while making the dressing.
1 large avocado, or 2 small
1 large nub of fresh grated ginger
3 Tbls fresh lime juice
1 Tbls apple cider vinegar
1 Tbls pure maple syrup
1 Tbls olive oil
3 Tbls chopped fresh basil

1-15 oz can of chickpeas, drained and rinsed, patted dry
1/2 Tbls olive oil
1/4 tsp sea salt
1/2 tsp cumin
1/8 tsp cayenne
1/4 tsp ground ginger
3/4 cup unsalted cashew pieces
10 oz cooked shelled edamame
1-1/2 cups chopped apples (I used pink lady's, because they have a slight tart taste)
sea salt and pepper to taste
1 Tbls chopped basil to sprinkle over or toss in
about 1/4 cup chopped scallions to sprinkle over or toss in

While you are making your dressing, cook your edamame, then drain, and put the lid on to keep warm until this other part is done.  Heat a cast iron skillet over high heat and add your chickpeas toasting them for about 5-8 minutes until you can see little brown spots on them. Drizzle your olive oil over then and add the salt, cumin, cayenne, ground ginger and stir to coat. Throw in the cashews and continue to stir and cook until the cashews start to get brown.

Then throw the chickpea/cashew mix, the edamame and the chopped apples into a bowl and salt and pepper to taste. Add the dressing half at a time and toss to see if you need more dressing. I used almost all of mine and it was perfect for me. I then tossed the scallions and basil into the salad instead of on top, because Tom was eating later than me and that way the basil wasn't funky when he got to it. Serve warm. This makes about 4 cups or a little more. Adapted from 86 lemons.

Sunday, April 27, 2014

Chicken rolls

These were so yummy, and good for you, not a lot of cheese, just right. We had a salad on the side but they would be good also on a bed of quinoa. I forgot to slice my asparagus lengthwise so they were a bit hard to roll, so unless you have VERY skinny spears, do slice them.

What you need and what to do:

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Salt and pepper
2 Tbls olive oil
2 Tbls chopped garlic
1 cup grated asiago or parmesan cheese (I used parmesan)
2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
8 spears asparagus, trimmed, halved lengthwise, which gives you 16 "pieces"

Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.

Heat oil in a large skillet over medium-high heat. You could also grill them, you'd get pretty lines on them then. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.

Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot. Adapted from Martha Stewart

Cottage cheese pancakes

I have had this recipe for a million years....ok, maybe just a half million. They're easy, and incredibly light...consider putting fruit in them and rolling them a crepe. We went traditional this morning with butter and syrup.

What you need and what to do:

Put all the stuff in a blender and blend. Pour directly from the blender to a hot griddle. Makes about 16 4" pancakes, make them a bit bigger if you plan to roll them with fruit. Ta da!

3/8 cup milk
3 TBLS melted coconut oil
6 eggs
3/4 cup flour
3 Tbls wheat germ
1-1/2 cup cottage cheese

Then make an ugly cat, just cuz.

Wednesday, April 23, 2014

Mango corn salsa & red cabbage slaw for fish tacos

I am not including the fish cooking here because everybody does it differently, BUT I AM giving you two recipes that are very fresh and yummy ON those fish tacos. I added fresh avocado on top. I just swear I was on a beach eating them too...and they're PRETTY!

Mango Corn Salsa

2 ears corn, cut kernels off cob OR use 1 cup of thawed frozen corn, non-GMO, organic
1 mango, cubed
1/2 cup red onion, chopped
2 Tbls Chile Powder
2 Tbls honey
2 Tbls rice vinegar
1 Tbls olive oil
2 Tbls chopped fresh cilantro

Combine all and refrigerate until ready to serve.

Red Cabbage-Lime Slaw

1/4 of a red cabbage head, cut in shreds
1 lime, juiced
1 lime zest
1/4 tsp salt
1 tsp honey
1 Tbsp olive oil
1 Tbsp apple cider vinegar

Combine all and refrigerate til ready to serve. Adapted from immaetthat.wordpress

Sourdough biscuits

For me, there is just something about sourdough...I love the taste in everything from bread, biscuits and pancakes. I recently purchased a sourdough starter from Cultures for Health, a great company with wonderful cultures for bread, yogurt, kefir etc. We may even start carrying them at the store, that's how happy I was with mine!

What you need and what to do:

2 cups white, unbleached flour
2 teaspoons baking powder
½ teaspoons Kosher salt
¼ teaspoons baking soda
¼ cups plain Greek yogurt
¼ cups buttermilk
1 cup sourdough starter
½ cup cold butter

Preheat the oven to 425 degrees F.

In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, mix together yogurt and buttermilk. Mix with a fork until smooth. Mix the sourdough starter into the yogurt mixture. Add the yogurt mixture to the flour mixture. Grate in 1 stick (1/2 cup) of cold butter. Mix the dough until just combined.

Turn the dough out onto a well-floured surface. It will be sticky. Try not to overwork the dough. Pat it into a rectangular shape, folding the dough over on itself several times. Pat or roll the dough into a 1 thick round. Cut biscuits and place on a buttered baking sheet. Bake 15 minutes or so until golden.
Recipe adapted from tasty   Starter from Cultures for Health

Tuesday, April 22, 2014

EcoEvolve's Ugly Spring Cleaning Shake

Looks a bit muddy, but my friend Colleen, from EcoEvolve sent me this shake recipe and I gotta tell you, it's YUMMY! I have included a link to her blog below, check it out! She knows her stuff and she's as passionate as anyone I know about the food she puts in her body! So cheers!

Ugly Spring Cleaning Shake
Blend in a high speed blender:
3 frozen bananas
1-1/2 cup fresh strawberries
1 Tbls wheatgrass powder
1 Tbls raw cocoa powder
1 tsp coconut sugar
1 to 2 cups almond milk or flaxseed milk (you may need a bit more or less, carageenan and refined sugar-free brands-homemade is the best option for non dairy milk).

My strawberries were frozen so it was nice and thick...nom nom.

Saturday, April 19, 2014

Friday, April 18, 2014

Sweet potato bacon carbonara

I think I have said before that I love bacon, yeah well, I do. AND I love noodles made from vegetables....and so we have this. I served this with the kale salad I posted below, a bunch of happy tummies I had. 

What you need and what to do:

3 large sweet potatoes, peeled and made into beautiful noodles either with a spiralizer or a mandolin.

2 Tbls olive oil
2 Tbls minced garlic
1/4 tsp red pepper flakes
1/2 diced red onion
1 pound cooked bacon crumbled into bigger sized pieces
a handful of pine nuts or walnut pieces to sprinkle on top

Sauce ingredients:
2 eggs
1/2 cup grated parmesan cheese
Sea salt and pepper to taste

In a large skillet over medium heat coated with cooking spray, cook your noodles for about 5-7 minutes tossing frequently, or until they are cooked to your preference. Turn off the heat.

In a separate skillet while your noodles are cooking add the olive oil, heat and add the garlic and red pepper flakes, cook your garlic for 30 seconds then add the red onion. Cook then until the onion starts to soften and then add the bacon. Turn off the heat.

In another bowl whisk the eggs and parmesan until combined. Season with salt and pepper and set aside. 

When your noodles are done add them to the onion garlic bacon skillet and toss with the heat off. Slowly pour the sauce over stirring constantly so as not to cook your eggs immediately. Add enough sauce to make you happy, I added it all and thought it was perfect. Adapted from Inspiralized

Kale salad dressing

What you need and what to do:

Place all ingredients in a blender until smooth...taste and adjust to your liking.

6 dates, soaked in hot water for about 10 minutes and pitted
2 Tbls tahini
1 Tbls fresh lemon juice
1 tsp curry powder
2 garlic cloves chopped
1 heaping tsp fresh peeled and grated ginger
1 Tbls chopped crystalized ginger
1/4 tsp sea salt
1/4 cup water (may need a touch more)
pinch of cayenne

One good size bunch of kale chopped, then add your dressing half at a time (in case you prefer less dressing). Toss really well so that it is completely incorporated.

Sprinkle with 1/4 cup tamari sunflower seeds.
Adapted from BoldVegan

Thursday, April 17, 2014

Quinoa morning pudding

My mom used to make rice pudding for us when we were kids. I LOVED it...I don't eat white rice much anymore but this recipe is the closest I have found to mom's rice pudding...for breakfast.

What you need and what to do:

3 cups unsweetened coconut milk (or almond or?)
1 Tbls vanilla
1/4 cup sugar
1/4 cup water
1 tsp cinnamon or more!
Pinch of salt
1 cup quinoa

Optional additions: 1/2 cup raisins or not but I really like the raisins in it, bananas, nuts, fresh fruit etc.

Rinse your quinoa. In a medium saucepan put everything but the quinoa and heat until your liquid is simmering. Add the quinoa, stir and cover 3/4 of the way keeping heat on low. Stir often so it doesn't stick to the bottom, until your quinoa is cooked, about 30 minutes. If you think your quinoa is too dry then add a bit more coconut milk, cover and let sit for a couple of minutes. Stir in the raisins while hot, remove from stove and let cool too room temperature or let it get cold in the frig.

Spoon into bowls and add some more milk (if you want) and top with cut bananas and sprinkle with cinnamon. Close your eyes and be a kid again.
Adapted from

Sunday, April 13, 2014

Corn cakes

Sunday morning for two...corn cakes, bacon and fresh squeezed orange juice.

Thaw a 10 ounce bag of frozen corn. Put about 2/3 of the bag in the blender with 1 egg, and 1/3 cup milk (can be alternative). Blend. In a separate bowl combine 3/4 cup flour, 1 tsp baking powder and a dash of salt. Add the blender mixture to the dry mixture, stir til just combined and then throw in the rest of the corn. Hot griddle, butter, syrup. Eat...then visit and enjoy the morning. Because Sunday mornings should be just that simple.

Mango blueberry chia smoothie

Here's your smoothie for the week. Use fresh organic everything if possible and you can use frozen fruit if you can't get fresh.

What you need and what to do:

Put all in a blender.
3/4 cup plain Greek yogurt
3/4 cup coconut milk
3/4 cup fresh or frozen blueberries
3/4 cup fresh or frozen mangos
1 TBLS honey
1 tsp vanilla
1 Tbls chia seeds

I blend it and then let it sit in the frig while I shower to let the chia seeds soften a bit but you don't have to, just drink it. Adapted from

Saturday, April 12, 2014

Whole wheat yogurt naan

We are expecting snow, springtime in the rockies. Another chance for soup, so....
This is a good recipe, made it a lot, making whole wheat naan to go with carrot ginger soup (recipe follows) Got wood, so bring it Mother Nature.

What you need and what to do:

4 cups all-purpose flour OR 1/2 all-purpose and 1/2 whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 teaspoon active dry yeast
3/4 cup warm milk
1 cup warm Greek yogurt
melted butter OR olive oil for brushing
Kosher salt
Minced garlic, and other seasonings such as cilantro or other herbs optional

In a 2 cup glass measuring cup, dissolve the sugar in the warm water. Add dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.

Add the four, baking soda and baking powder to a large mixing bowl and whisk to combine.
When the yeast is foamy and smells like baking bread, add the warm milk and yogurt. Pour the wet ingredients into the middle of the dry and begin mixing with a spoon. If using any fresh minced herbs and/or garlic, add them in at this point. When the dough is about to come together, use your hands to finish mixing. As soon as it all comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away, overnight in the fridge.

When ready to cook divide the dough into 8 equal balls and, using a rolling pin, roll each piece of dough into an oval shape on a floured surface. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat with the rest of the dough, making sure to flour your board as necessary.
Heat a cast iron skillet over medium-high heat (you need a hot pan, but do make sure you’re not burning your bread; go by your instincts for your stove and skillet). Brush both sides of the naan with melted butter or olive oil. You can also sprinkle on seasonings of your choice at this point. Place the naan on the hot skillet, cover with a lid and cook for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until toasted spots appear where the bubbles formed. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro or other herbs. Repeat with the rest of the naan. From fullforkahead