Tag: gluten-free

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Enjoy the Taste of Eating Right

In frigid February, I had the great pleasure of spending some quality R&R time down in Florida with one of my favorite people and his family. Somewhere between the 80-degree weather, sunny skies and bathing suit/sandals wardrobe I was inspired to make one of my mom’s go-to summer salads in the dead of winter.

Now that it’s National Nutrition Month, my Black Bean and Corn Salad with Jalapeno-Mint Dressing seems to be an even more fitting recipe to share. This tasty side salad is Candida Diet-approved, gluten-free, vegan and so healthy it hurts. If you want to make it a full meal, serve it up over a cup of cooked quinoa or black rice.

When I’m trying to “Enjoy the Taste of Eating Right,” I turn to nutritional superstar black beans. Beans in general should be a staple in everyone’s pantry–especially for all my vegans and vegetarians out there–and certainly are in mine. All varieties are an excellent source of plant-based protein and have a lot of the B-vitamins and trace minerals that meat-abstainers often miss in their diet. A one-cup serving of black beans has only 227 calories, 15g of dietary fiber, 15g of protein, and 20% of the recommended daily intake for iron. This high soluble fiber content helps lower cholesterol and stabilize blood sugar levels. If you’re not into black beans, try red or white kidney beans, chickpeas, or lentils instead. Once you find the bean that’s right for you you’ll love the clean energy and healthy digestion they provide–promise!

Black Bean and Corn Salad with Jalapeno-Mint Dressing

Black Bean and Corn Salad

What You’ll Need: (For the Salad)

  • 1 14-oz can of black beans, rinsed and drained
  • 1 14-oz can of corn (low sodium), rinsed and drained
  • 1 large orange, red or yellow bell pepper, diced
  • 1/2 red onion, diced
  • 1 avocado, diced
  • 2 cups of baby spinach, finely chopped

(For the Dressing)

  • Juice of two lemons
  • 2 Tbs olive oil
  • 1 Tbs Dijon mustard
  • 1 Tbs honey or agave (optional)
  • 1 jalapeno, seeded and minced
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh mint, minced

How to Make It:

  1. Combine all ingredients for your dressing in a food processor or blender and mix until well blended. (Note: if you don’t have the equipment–and I didn’t down in Florida–then just mince up all the ingredients as indicated and whisk with all you got in a medium bowl to combine.)
  2. In a large bowl, mix all your salad ingredients together, prepped as indicated in the list. Pour your dressing over the mixture and toss until all veggies are evenly coated. Cover and refrigerate for at least one hour before serving (and up to 24 hours). If you don’t plan to eat this within a few hours after making it, hold off on adding the avocado until you’re ready to serve to avoid a mushy and browning meal.

And as always, I’d love to hear what you think in the reply section below!

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Thai Coconut Chicken Noodle Soup

My Thai Coconut Chicken Noodle Soup is not only gluten-free, it’s easily made vegan (by swapping chicken for tofu), soul-warming comfort food and, perhaps best of all, pink! The antioxidant-rich red cabbage added toward the end of the recipe gives a soft blush hue to the finished product making it an ideal Valentine’s day treat for you and your sweetheart.

In addition to its high antioxidant potency, red cabbage is loaded with vitamins A, C and K. Not to be outdone, the final ingredient that seals the flavor profile of this dish has a pretty impressive nutrient CV of its own. Cilantro, a plant native to southwest Asia and North Africa, is rich in antioxidants and a potent digestive aid. This like-it-or-leave-it herb has even been linked to reduced incidence of urinary tract infections due to its antibacterial properties.

If you’re looking for a low-key night in, this easy three-step recipe is a no-brainer. Speaking from experience, it’s best paired with a feel good romcom, a nice bottle of vino (light bodied unless you’re adding spice) and your favorite company.

Thai Coconut Chicken Noodle Soup 

What You’ll Need:

  • 8 oz thin rice noodles
  • 2 32-oz cartons of chicken broth
  • 3″ piece peeled ginger, minced
  • 3 cloves garlic, minced
  • Juice from 3 limes (save two halves)
  • 3 Tbs fish sauce
  • 1-2 tsp salt
  • 2 stalks dried lemongrass
  • 4-5 scallions, finely chopped
  • 2 cups unsweetened full fat coconut milk
  • 1 cup red cabbage (about 1/4 of a full head), thinly sliced
  • 2 8-oz boneless skinless chicken breasts, thinly sliced
  • 2 cups shittake mushrooms, thinly sliced
  • 1/2 cup fresh cilantro, finely chopped

How to Make It:

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. In a large pot, bring the chicken broth and ginger to a boil. Reduce the heat and add the garlic, lime juice, two limes halves, fish sauce, salt and lemongrass. Cover and allow to simmer for 10 min. Add the coconut milk and scallions and return to a simmer. Add the chicken and cook until it is no longer pink (about 4 min). Add the mushrooms, cabbage and cilantro and cook another 4-5 min.
  3. Remove from heat and serve in deep bowls, creating a bed of noodles then spoon on liquid, veggies and chicken. Serve with additional cilantro and/or scallions, if desired.

Note: unlike many MOARfit recipes there is no heat in this dish. If your a spice fiend, kick it up by adding some diced jalapeno or red chili. And if you’re reading this tip after the fact, just do as we did and give it a generous hit of rooster sauce (aka sriracha).

{Adapted from Weekly Greens}

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French Country Bean Soup

My winter soup craze continues this week with an easy slow-cooker recipe featuring one of my favorite superfoods: beans. Beans are one of my favorite superfoods because not only are they fat and cholesterol free, but they may even help reduce LDL cholesterol in your blood. They are rich in complex carbs and nutrient dense in health-enhancing B-vitamins, minerals and antioxidants.

My French Country Bean Soup is a healthy balance of fats, carbohydrates and (mostly) plant-based proteins and is infused with the Provençale flavors of tomato, garlic, onions and herbs. It’s hearty, comforting and best-served with a hunk of artisanal sourdough or whole grain bread. In the picture below, you’ll notice I topped mine with a quarter cup of diced avocado to keep it gluten-free yet still filling and satisfying. If you’re vegetarian or vegan, you can also keep this meatless and animal product-free by removing the pancetta/bacon (also making it slightly more healthy).

Perhaps better than the nutritional benefits is that fact that this recipe is EASY. Seriously. In three steps (and 8 hours in the slow-cooker) you will have a delicious meal well-suited for a Sunday supper or a week’s worth of packed lunch.

French Country Bean SoupFrench Country Bean Soup

What You’ll Need:

  • 1/2 lb (8-oz) thick-cut pancetta or bacon, diced
  • 1 white onion, diced
  • 2-3 cloves of garlic, minced
  • 2 Tbs tomato paste
  • 2 Tbs sherry vinegar
  • 2 14-oz cans diced tomatoes (with liquid)
  • 4 cups of water
  • 1 cup dry red kidney beans (soaked for 8-10 hours)
  • 1 cup dry garbanzo beans (soaked for 8-10 hours)
  • 2 bay leaves (remove before serving)
  • 1/2 cup fresh or 1/4 cup dried parsley
  • 2 Tbs Herbes de Provence
  • 1 Tbs fresh or 1 tsp dried sage
  • 1 Tbs garlic sea salt
  • Fresh ground pepper to taste

How to Make It:

  1. Saute pancetta/bacon and onions over medium heat for 5-8 min. Transfer to your slow-cooker.
  2. Add all remaining ingredients to your slow-cooker, give them a good mix and let the mixture cook on the ‘low’ setting for 8 hours (slightly less or slightly more time won’t hurt your end results).
  3. When you’re ready to serve, remove the bay leaves and pour into big bowls.

Serve with some toasted hearty, whole-grain bread or a scoop of diced avocado and a side salad.

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Potato Leek Soup w/ Watercress for your Meatless Monday

If you’re looking to join the Meatless Monday movement, or simply cut back on your weekly meat intake, my vegetarian and gluten-free Potato Leek Soup is a tasty way to go. It’s heartiness is also sure to warm you up after that polar vortex that nearly sucked us all into a cold abyss last week. I love this recipe because it’s straightforward, filling, inexpensive and uses seasonal ingredients. I made a similar version (Tri-Color Potato Leek Soup) a year ago and have modified this one with a couple of my favorite super foods: ghee and nutritional yeast.

Ghee is clarified butter originating from India, which has a long shelf life when stored in an airtight container. It’s definitely a process to make, but if you do it with a friend (what’s up, C$!) it can be really fun. Not only is ghee a real food (aka none of that margarine junk), but it’s loaded with health benefits. First of all, it contains Vitamins A (good for the eyes), D (good for the bones), E (good for the skin) and K (good for the heart). These all just so happen to be fat-soluble vitamins and since they’re embedded in this dietary fat your body can readily absorb them. Secondly, ghee provides a cancer-fighting antioxidant named conjugated lineolic acid (CLA), which has been linked to preventing cancer. Lastly, ghee is great for cooking because it doesn’t break down in high heat like many cooking oils (e.g. canola and safflower). When cooking oils break down in high heat they produce free radicals, which damage our cells and DNA leading to mutations that can cause certain diseases. Ghee’s smoking point is between 325°F and 375°F, which is much higher than the smoke point of canola or safflower oil so you’re less likely to run that risk while simply sautéing your onions.

Vegetarians and vegans, if you don’t know about nutritional yeast, you ought to. Why? Well for starters, it is an excellent source of non-animal protein. Drilling down into the details, MindBodyGreen boasts that just two tablespoons of this bizarre but tasty substance (“hippie dust”) contain 9 grams of protein, beating out a glass of whole milk, an egg or an ounce of beef. It’s also a great source of Vitamin B-12, a vital nutrient for your body’s nerve and blood cell health. Most sources of Vitamin B-12 are found in animals, making nutritional yeast an important component of a healthy vegan or vegetarian diet. One tablespoon contains a full day’s supply of  this critical B vitamin.

Before you hit the grocery store to gather the fresh produce you’ll need, support your community by checking the stocks of your local farmers market (if it’s still up and running). Or if you live in the DMV, give Relay Foods a try. I worked with the Relay team on my first MOARfit Nutrition for Athletes Clinic last summer and completely jumped on the bandwagon. Their online grocery store brings the basics, specialty foods and local produce together in one place–i.e. you get convenience and quality, sustainable ingredients. Ok, enough plugging for now. Let’s get on to that recipe….

Potato Leek Soup w/ Watercress 

Potato Leek Soup

What You’ll Need:

  • 1 Tbs coconut oil (or olive oil)
  • 1 Tbs ghee (or unsalted butter)
  • 1 sweet onion, diced
  • 2 stalks of celery, diced
  • 3 leeks, cleaned and cut into 1/4-inch rounds
  • 3 cloves of garlic, crushed
  • 1/2 tsp cayenne
  • Sea salt and pepper, to taste
  • 2 Tbs sherry vinegar
  • 5 medium potatoes (about 5 cups chopped)
  • 6 cups reduced-sodium vegetable stock
  • 1 /4 cup fresh parsley, minced
  • 1/4 cup nutritional yeast*
  • 4-oz fresh watercress (about 3-4 loosely packed cups)

*If you prefer, used a 1/4 cup or Parmesan or Romano cheese instead of nutritional yeast.

How to Make It:

  1. Heat oil and ghee in a large (5-6 qt), heavy pot (I adore using my Cuisinart  Dutch Oven for all soups) over medium heat. Add onions, celery and leeks, sautéing 5-7 min or until tender and translucent.
  2. Add garlic, cayenne and salt and pepper, cooking for another 2-3 min then add your vinegar to deglaze the bottom of the pan.
  3. Add potatoes, making sure to coat them in the spices and onion/shallot/leek mixture.
  4. Add vegetable stock and bring the mixture to a boil, then reduce to a simmer for about 15 min. The potatoes should be easy to pierce and pick up with a fork.
  5. Finally, add in your parsley and nutritional yeast. Using an immersion blender (if you have one), purée the mixture in your pot until smooth.
  6. Adjust your seasoning for spice and saltiness.
  7. Serve with a few tablespoons of chopped watercress and enjoy!

If you want to amp up the Yum Factor (and subsequently deviate from Meatless Monday), add 2 oz of pancetta to the mix after the onion and celery but before the leeks. This will of course remove that vegan and/or vegetarian stamp from the recipe but it does add some depth and richness to the flavor of the soup.

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Fennel “Cream” Sauce with Blackened Tomatoes

This week’s recipe for a gluten-free, vegan pasta sauce features hearty, healthy fennel. Fennel is packed with dietary fiber, vitamin C, potassium and manganese, and provides a good amount of folate–a B-vitamin critical for proper function of your nervous system. When munched on raw, it has a light anise flavor that mellows out when cooked.

Fun fact #1: I learned from some family friends who grew up in Europe that the Swiss use raw fennel on veggie platters in place of celery.

Fun fact #2: fennel is one of the primary flavors in absinthe.

I adore the flavor of fennel, raw or not, and always have it on hand during the winter months for frittatas, stir-frys and snack time. What follows is my take on a vegan Fennel “Cream” Sauce. I paired it with gluten-free, quinoa pasta, blacked tomatoes (also included in the recipe) and cast-iron grilled chicken. If you’re aiming to keep this vegan, steer clear of the meat and opt for some cannellini beans instead.

Fennel “Cream” Sauce with Blackened TomatoesFennel "Cream" Sauce with Blackened Tomatoes

What You’ll Need –

For the Fennel “Cream” Sauce:

  • 1 tbs grapeseed oil
  • 1/2 fennel bulb,  plus 1/4 c fronds
  • 1/2 white onion
  • 2-3 cloves garlic
  • 2 tbs sherry or raspberry vinegar
  • Juice of one lemon
  • 1/4 c nutritional yeast
  • 1/4 c olive oil
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • Sea salt and ground pepper to taste

Directions:

  1. Heat grapeseed oil in a frying pan over medium-high heat. Add onions (coarsely chopped) and cook 1-2 min. Add fennel (coarsely chopped) and cook another 4-6 min. Once the onion and fennel have softened (the onions will appear translucent and both vegetables will start to brown around the edges), add your garlic–the cloves can remain whole as you’ll be blending this in a food processor–and cook another minute or so. You should start to see brown bits sticking to the bottom of your pan. So as to keep all that yummy flavor in your sauce, splash a couple tablespoons of sweet vinegar into your pan to deglaze. Give the mixture a stir and remove from heat.
  2. Add mixture to your food processor with the lemon, nutritional yeast. olive oil, turmeric, cayenne, and salt and pepper to taste. Pulse until it’s blended to your preferred sauce consistency.
  3. Pour over cooked, gluten-free pasta or go grain-free with a bowl of hearty winter vegetables or sauteed kale.

For the Blackened Tomatoes:

  • 1 tbs olive oil
  • 1 cup grape tomatoes
  • Sea salt

Directions:

  1. Pre-heat a cast-iron pan over medium-high heat (if you don’t have cast-iron opt for your heaviest frying pan).
  2. Cut tomatoes in half. On the rounded (uncut) side, make a small “X” cut. Drizzle “X” sides with olive oil and sprinkle with sea salt.
  3. Place the tomatoes “X” side down in your preheated pan and let them cook without turning.
  4. After about 2-3 minutes, peel up the edges and look for blackened skin with a little red showing through–and if you aren’t quite there yet, cook them a little longer.
  5. Remove from heat and add to your pasta and sauce mix.

To complete the meal:

  • 1 cup gluten-free pasta
  •  12 oz (or 3/4 lb) protein of choice (I went with free-range chicken)

Directions:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Fillet the chicken, coat it in some olive oil, salt and pepper (or your favorite marinade), and cook it in the same cast-iron pan (if you have one) as your tomatoes over medium-high heat for about 5 min per side.
  3. Combine pasta with sauce and blackened tomatoes, then top with slices of your chicken (3 oz per person/serving).

{serves 4}

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Pumpkin Power Cookies (V) (GF)

With December upon us pumpkin fever will soon be coming to an end. Well, I don’t know about you but I’m not ready for that yet. In an attempt to keep my pumpkin love affair going until the well runs dry, I’ve got yet another pumpkin-themed recipe for you.

This recipe for Pumpkin Power Cookies is vegan, gluten-free and low on the glycemic index thanks to the wonders of coconut palm sugar, the latest sugar alternative to hit grocery stores. Made from the crystallized sap of coconut palm trees, this natural sweetener contains potassium, iron and vitamins and may help stabilize blood pressure and regulate spikes in blood sugar. Best of all, it can be used 1:1 to replace the sugar a recipe calls for and even acts like sugar in baking (meaning it creams well with butter and all that jazz).

I’ve raved about the benefits of pumpkin (fiber + vitamins A/C) before but it’s been a while since I’ve used this soapbox for a good old-fashioned dark chocolate speech. Here goes…

I used very dark chocolate (100% cacao) in this recipe. It’s not sweet and it’s not for everyone. Whether you go the vegan chocolate route or choose to opt for something a little milder (say 70-85% cacao), quality dark chocolate is rich in fiber, iron, magnesium, copper and manganese. It is also choc-full (I couldn’t resist) of antioxidants. Studies show that this dark beauty may even help lower bad LDL cholesterol, protect you from sun damage and lower blood pressure.

These cookies will not only satisfy your sweet tooth but are also a great pre-workout snack with 14g of gluten-free carbs to fuel your fire, heart-healthy fats and a few grams of protein (which you don’t want much of pre-workout anyway). At only 110 calories a pop, try munching on two 2-3 hours before your next workout and feel the pumpkin power!

Pumpkin Power Cookies

Pumpkin Power Cookies

What You’ll Need:

  • 1 cup brown rice flour
  • ½ cup gluten-free rolled oats
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¾ cup organic pumpkin puree
  • ½ cup coconut sugar
  • ¼ cup extra virgin coconut oil, melted
  • ½ tbs ground flaxseed
  • 1 tsp vanilla extract
  • 2-oz very dark chocolate (70-100%), coarsely chopped or chips
  • ¼ cup pecan pieces (optional)
  • ¼ cup cup dried tart cherries (optional)
  • ¼ cup  unsweetened shredded coconut (optional)

How to Make Them:

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, combine rice flour, oats, baking soda, sea salt and spice.
  3. In another mixing bowl (preferably that of a standing mixer), combine pumpkin, sugar, coconut oil, flaxseed and vanilla.
  4. Slowly add dry ingredients (2) to wet (3) and mix on medium speed (or with a brisk whisk) until combined.
  5. Stir in chocolate chunks and any of the optional ingredients until evenly distributed throughout.
  6. Drop rounded tablespoons onto a non-stick cookie sheet. Flatten each mound slightly with a spoon or fork, leaving about 1 inch between each cookie.
  7. Bake for 14-16 minutes.
  8. Move cookies to a wire rack and cool completely (otherwise the might fall apart).

Yields 20 cookies.

Nutrition Info: 

With all the fixings – 110 calories; 6g fat; 2g protein;  14g carbs

Without the optional ingredients – 88 calories; 4g fat; 1g protein; 12g carbs

Source: Self Nutrition Data

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Two-Timing: Sweet or Savory Root Vegetable Pancakes

Seasonal. It’s a word that gets thrown around a lot these days. It’s part of the locavore, slow-food movement–of which I’m a huge fan but not necessarily a devotee. I try to buy produce that is in season, both for environmental and taste reasons. That said, I’ll be the first to admit that I relish the fact that I have the privilege to get avocados and blueberries year-round.

http://www.cuckooforcoupondeals.com/wp-content/uploads/2010/01/Seasonal-food-chart.jpg
Not sure who Leon is, but I love this chart!

One website I love if you are looking to lower you and your family’s dietary impact on the environment and support local farmers is Eating Well’s seasonal food guide. You can even check out what foods are considered seasonal by state–no one size fits all here!

So what’s in season you say? With fresh local veggies and fruits dwindling, root vegetables, tubers and squash should be your nutrient-rich go-tos for the colder months. There are countless ways to incorporate these seasonal staples into your recipe arsenal. From soups to veggie burgers, cooking with root vegetables and potatoes makes hearty, healthy winter meals a breeze.

Shredded sweet potato, parsnip, turnip and carrot

In case you aren’t already sold, check out these nutrition benefits:

  • Since root vegetables are grown underground they absorb a lot of vitamins and minerals from the soil, namely vitamin C, vitamin A (in the form of beta-carotene) and folate, and essential minerals like potassium, phosphorous, magnesium and even iron.
  • All root vegetables are an excellent source of dietary fiber which not only keeps your full for longer, but may also lower LDL cholesterol (the bad kind) and help regulate blood sugar levels. Forbes has a great article on the benefits of a diet high in fiber.
  • Potassium naturally prevents fluid retention and regulates blood pressure.
  • Vitamin C is a powerful antioxidant. It also helps your body absorb iron and make collagen for healthy bones and cartilage.
  • Folate is essential for having a healthy pregnancy and is a key B vitamin for women trying to conceive and those who are already pregnant.
  • Beta-carotene will keep your peepers in top shape as it has been linked to reduced incidence of macular degeneration.

Sweet or Savory Root Vegetable Pancakes

Sweet or Savory Root Vegetable Pancakes

What You’ll Need (Two Ways):

~Each version makes about 10 medium pancakes.~

Sweet (ONE): top w/ a light drizzle of maple syrup

  • 6-8 cups grated root vegetables (I used 1 sweet potato, 2 carrots, 2 parsnips and 2 turnips; other options include celery root and beets)
  • 1/4 cups corn starch or arrowroot powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 2 large eggs
  • grapeseed oil for light frying

Savory (TWO):top with a poached egg

  • 6-8 cups grated root vegetables (I used 1 sweet potato, 2 carrots, 2 parsnips and 2 turnips; other options include celery root and beets)
  • 1/4 cups corn starch or arrowroot powder
  • 1/4 cups nutritional yeast or finely grated Parmesan cheese
  • 2 tbs minced chives
  • 1/2 tsp cayenne pepper
  • 2 large eggs
  • grapeseed oil for light frying

How to Make Them:

  1. Grate all vegetables using a sharp cheese grater.
  2. For the Sweet version, mix together in a large bowl with corn starch or arrowroot powder, cinnamon, ginger and cayenne. For the Savory version,  mix together in a large bowl with corn starch or arrowroot powder, nutritional yeast (or grated cheese), chives and cayenne.
  3. In a separate smaller bowl, whip up your eggs.
  4. Pour egg mixture over veggie mix and toss until evenly coated.
  5. Heat 1-2 tbs grapeseed oil in a large frying pan over medium heat.
  6. Scoop out 1/4 cup of the mixture at a time, forming into compact balls with your hands. Place them into your hot pan and flatten each down using a spatula.
  7. Cook over medium heat, 3-5 minutes per side.

Serve immediately. For the Sweet version, plate two or three pancakes and serve with a drizzle of grade A maple syrup (the good stuff!) and a side of turkey bacon or fruit. For the Savory version, try serving two pancakes over a bed of arugula or baby spinach and topping it off with a poached or fried egg.

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DIY Gluten-Free Pizza Night

Over the past few years I have watched friend after friend turn gluten-free. Some have tested positive for Celiac Disease. Others simply feel better without gluten (a protein) in their system and likely have some degree of sensitivity or intolerance. I too have ventured down the less-bloated road devoid of bread, pasta and pancakes a time or two. Somehow I always find my way back to the (good) stuff–usually when they bring out the bread basket at a mussel bar.

image (1)

I’ve said it before and I’ll say it again, I’m a big believer in moderation. Many health experts, including  Dr. Alessio Fasano, Director of the Center for Celiac Research at the University of Maryland Medical Center, have concluded that gluten sensitivity exists on a spectrum. More anecdotally, I have experienced first-hand that by completely eliminating the protein from my diet I feel less sluggish, but the moment I slip the inflammatory and energy-zapping effects rebound with a vengeance.

image (2)

My suggestion? Eat everything in moderation (unless you have Celiac). Don’t eat pasta every night. Do eat quinoa–maybe even a few times a week. Be brave and try new grains–think amaranth, millet, buckwheat, etc. And, by all means, treat yourself to pizza every now and again–whether its the regular variety, or my homemade, gluten-free version below.

image

Gluten-Free Pizza Crust

Adapted from: www.glutenfreegirl.com

What You’ll Need:

  • 1 tbs ground flaxseed
  • 2 tbs boiling water
  • 1 cup brown rice flour
  • 1/2 cup garbanzo bean flour
  • 1/2 cup tapioca flour
  • 1 tsp turmeric
  • 2 tsp kosher salt
  • 4 tsp active-dry yeast
  • 1/4 cup olive oil (plus extra for brushing on top of the crust)
  • 3/4 cup warm water

How to Make It:

  1. Mix flaxseed in a bowl with 2 tbs boiling water. Whisk vigorously until it’s a thick paste. Set “slurry” aside to cool.
  2. Combine gluten-free flours, salt and turmeric (for color mainly) into the bowl of a stand mixer. Mix together.
  3. Pour yeast into a separate, small bowl with olive oil and 1/2 cup warm water. Stir and let stand a couple minutes to activate the yeast.
  4. Add slurry to dry ingredients in mixer and mix until combined. Pour yeast/oil/water into dry ingredients. Mix on medium for a minute, or until your dough starts to come together. If your dough is too dry, add remaining 1/4 cup of warm water in small amounts (or more if needed) until the dough feels workable. Remove from mixer, form into a ball and set  aside to rise for 1 hour–covering gently with a damp kitchen towel.
  5. Time to bake! Preheat oven to 450°. If you have a pizza stone or cast iron griddle pan (the smooth side), place it in the oven. If not, sprinkle a baking sheet with cornmeal.
  6. Generously dust a clean surface with cornmeal or gluten-free flour of choice. Roll out dough using a rollin pin dusted with gluten-free flour to your desired thickness (I went with super thin).
  7. To make individual size crusts and speed up the cooking process, use a large canister lid (approx. 6″ in diameter) to cut dough rounds. You may have to clump the scraps together into a ball and roll the dough out a few times to use it all up.
  8. Transfer dough rounds to pizza stone, smooth griddle or prepared tray. Brush the tops with olive oil. Bake until dough has started to crisp and brown around edges, about 4-6 min. Remove from oven. This is your pre-baked pizza crust.
  9. Top with tomato sauce or (my preference) mashed sweet potatoes and your favorite toppings (see suggestions below) and return to oven for another 4-5 min or until the cheese (if it’s on there) is melted.

Suggested Toppings to Please Any Crowd:

  1. Sauteed red onions
  2. Spinach
  3. Sauteed wild mushrooms
  4. Sauteed asparagus, zucchini or squash
  5. Super-thinly sliced eggplant rounds
  6. Roasted garlic
  7. Sun-dried tomatoes
  8. Goat cheese (or your cheese of choice)
  9. Sweet potato puree (literally just mashed, pre-cooked sweet potatoes) – great alternative to sauce!
  10. Prosciutto or small bits of pancetta
  11. Fresh basil
  12. Salt, pepper and a drizzle of good olive oil!
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Lemon Ginger Apple Butter for your Meatless Monday (GF) (V)

As the saying goes, an apple a day keep’s the doctor away. The old adage is more than just a common cultural phrase, it’s a health claim backed by science. According to one of my favorite NYT columns, Well, consuming apples is linked to a decreased risk of stroke. Apples are also an excellent source of dietary fiber, which may be effective for those with high blood pressure. Like other colorful fruits, apples contain a number of antioxidants and  phytonutrients, including the flavonol quercetin, which has been associated with reducing inflammation in the body.
Bitten Apple
The best part about apples, in my opinion, is that unlike berries and (my personal favorite) pomegranate seeds, they are relatively inexpensive. And at this time of year, it’s easy to source them locally–or better yet, pick your own!
IMG_5597
After a recent trip to Stribling Orchard in Markham, VA I was left with a bounty of apples in need of a purpose. Since my slow-cooker is my chosen culinary best friend this fall, I decided to give apple butter a whirl. The result is a deliciously lemon-ginger spiked treat, perfect atop your Sunday morning pancakes or cup of plain yogurt.

Lemon-Ginger Apple Butter 

What You’ll Need:

8-10 medium to large apples

zest of one lemon

juice of one lemon

1 inch grated fresh ginger

1 tsp cinnamon

1/2 tsp. allspice

1/2 tsp cloves

1/2 cup Demarra cane sugar

How to Make It:
1. Wash and core apples, then rough chop them (leaving skin on).
2. Fill a 5 quart slow-cooker with your apples then toss together with lemon, zest, spices and sugar.
3. Cover and cook on high for 5-6 hours.
4. Blend the cooked apples until smooth with a hand blender or in a food processor.
5. Let cool then serve immediately or give canning a try to preserve your pickings all winter long.
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Pumpkin Spice Granola

I really thought my pumpkin obsession had subsided after eating one too many pumpkin-shaped Reese’s peanut butter cups on Halloween. I was truly convinced I’d moved on following my back-to-back pumpkin soup, pumpkin bread, and pumpkin smoothie recipes. I was cured of my fixation–was until I caved and had an almond milk PSL (that’s a pumpkin spice latte for those of you haven’t been to a coffee shop in the last 6 weeks) this weekend. The flame was reignited and the inspiration instantly came to me–I would create my very own PSG (that’s Pumpkin Spice Granola), which it turns out was even better than that PSL.

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You’ve heard me rave about the nutritional powerhouse that is pumpkin, so I won’t inundate you with all those fun facts again. Okay well maybe just one sentence to reenforce this gorgeous gourd’s health profile. Pumpkin is packed with fiber, Vitamin A, Vitamin C and a few grams of plant protein, and at only 50 calories per serving is a perfect balance to all that Halloween candy you’ve been eating (guilty as charged).

Without further ado, it’s PSG time!

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Pumpkin Spice Granola

What You’ll Need:

  • 5 cups gluten-free rolled oats
  • 1 cup raw pumpkin seeds (pepitas)
  • 1/2 cup coconut oil (liquid or melted)
  • 3/4 cup (or half a 15 ounce can) pumpkin puree
  • 3/4 cup maple syrup or honey
  • 1 Tbs vanilla extract or 1 vanilla bean scraped
  • 1 Tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1 inch ground fresh ginger
  • Optional: 1 cup dried blueberries, chopped dates or tart cherries

How to Make It:

  1. Preheat the oven to 325°F
  2. In a large bowl, mix together the oats and raw pumpkin seeds.
  3. In a blender, blend together the coconut oil, pumpkin puree, maple syrup, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth.
  4. Pour blender mixture over your dry ingredients and stir until evenly coated
  5. Spread the mixture on a lipped baking sheet, pressing it down to evenly cover all the way to the edges.
  6. Bake for 1 hour, gently turning the granola with a spatula every 15 minutes. Flip in sections so that you’re sure to keep some tasty clumps. Also make sure you move some of the granola from the edges to the middle and from the middle to the edges about halfway through cooking so that it cooks evenly.
  7. After an hour, turn the oven down to 300°F and cook another 15 -25 minutes. You’ll know it is done when it is dry to the touch and piece left to cool on the counter turns crispy. Remove from the oven and let it cool.
  8. If you’re adding dried blueberries or cherries, stir them in while the mix is still cooling.
  9. Store in an air-tight container for up to 2 weeks.