Sometimes, I wake up on the weekend and know exactly what I want to eat. This morning, however, I wanted four different things that didn't make sense together. I wanted something that felt carb-y, something sweet, something savory, something crunchy... one of those mornings.
Doing my usual google dance for a good recipe using ingredients I have on hand, I found this awesome recipe for waffles, courtesy of 17 Recipes, which was the perfect base. I made some changes per my tastes and wanted some extra body to the waffles via the coconut flour to stand up to the savory filling. Which was still deeeelicious topped with some good maple syrup.
Happy hodge podge breakfasting to you. Maybe it IS possible to have it all... *cough* for breakfast.
Gluten Free/ Primal/ Paleo Waffles (makes 6 waffles)
Ingredients
1/3 cup + 1 tablespoon coconut milk
2 tablespoons coconut oil (for sweet) or butter/ghee (for savory), melted
2 tablespoons ground flax meal
1 tablespoon coconut flour
1 cup almond meal
3 egg whites
3 egg yolks
pinch of salt
for sweet waffles:
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon maple syrup, honey or coconut sugar
for savory:
1 tablespoon low sodium Adobo seasoning
1/2 cup shredded cheese (I like Organic Valley's Raw Milk Jack Cheese)
2 tablespoons of chives or green onions, finely diced
Directions:
Preheat your waffle iron.
1. Separate egg yolks and whites into two bowls.
2. Add milk, almond meal, coconut flour, flax and a pinch of salt to bowl with egg yolks and combine.
3. Melt fat of choice and add to almond yolk mixture, stirring to combine well.
4. Beat egg yolks until very frothy or peaks form. Fold in 1/4 to 1/3 of egg whites into almond - yolk mixture at a time until all of the egg whites are integrated.
5. Add sweet or savory ingredients to mix.
Batter will be thick and appear somewhat mealy if you add in shredded cheese.
You can use refined coconut oil, melted butter or the fat of your choice that holds up to high heat for greasing. Using an1/3 cup measuring cup, scoop waffle batter into center of greased waffle iron. Cook until desired done-ness. Top with fruit, maple syrup, honey and/or butter of your choice.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Sunday, June 2, 2013
Wednesday, November 10, 2010
Awesome winter meal alert
My name is Lauren, and I am addicted to squash from October - February every year. And then I promptly forget about it, until I see it featured in a seasonal veggie display and get far too excited while meal planning in my head.
There are so many great uses for spaghetti squash, my fave of the gourdy bunch. I love it tender and tossed with fresh mint, cilantro, lemon juice and EVOO. I also love the recipe I am about to share with you. For spaghetti squash bolognese. Its as if it was designed for gluten free italians like myself. It has this great SNAP to it, like a super al dente noodle, that I can't get enough of. It's really nature's gluten free pasta.
I don't eat alot of meat. I've been going back to it more now, just to give myself the illusion of more food options, but this is amazing with eggplant in the sauce instead of a meat.
To use eggplant, dice it into small squares, discarding the ends. Toss eggplant with 2 tbls of kosher salt and place in a strainer with a plate and a 28oz can of tomatoes on top to weight it. After 30 minutes, the bitter juices of the eggplant will have mostly drained out. Preheat your oven to 375. Wipe off as much salt as you can and wring out the eggplant in a kitchen towel or paper towel. You'll be surprised by how much liquid comes out. Then, put it on a greased baking sheet and bake for 30 minutes. The eggplant should be browned. Add it to the sauce when nearing completion to infuse it with the herbs and flavors of the sauce.
Spaghetti Squash Bolognese
1 lb ground turkey
28oz can of crushed tomatoes
1/2 medium onion, diced
2 - 4 cloves of garlic
1/2 cup red wine
oregano
basil
parsley
thyme
black pepper
Preheat oven to 375 degrees.
Slice the spaghetti squash in half lengthwise. Try not to slice off a finger while doing this. I came close multiple times, because my knives are le suck. Remove the seeds. Place both halves of spaghetti squash cut side down in ~ a cup of water in a pyrex/baking dish. Poke holes in the sides now facing up. Bake for about 35 minutes. You can test if its done by poking it with a knife or fork. If it punctures easily, you are good to go.
While the squash bakes, get your sauce going. Add about a tbsp of EVOO to heated, medium sized sauce pan heated on medium-high heat. Add diced onions. After 2 - 3 minutes, add garlic, chopped as finely as you prefer. I have a garlic press that I adore. Sautee garlic and onion for 1 minute. If you are going to use eggplant, skip to the next paragraph. Add turkey, breaking up with a non wooden spoon. Start stirring in your italian seasonings. Turkey usually needs a pinch of salt and a liberal sprinkle of black pepper at minimum, but I like it tossed with thyme, oregano, basil and parsley. A few shakes of each. Let the turkey begin to brown.
Add tomatoes, red wine and more herbs - tsp of each plus more thyme. Lower heat to medium low and simmer, stirring regularly. Taste frequently and add herbs as you see fit. I also like a pinch of nutmeg and a pinch of salt. If the sauce is too bitter, add a pinch of sugar or a whole carrot that you can remove later to sweeten it up a bit.
When the squash is done, the sauce should be too. (Once the squash is cool enough to handle...) With the cut side facing up, use a large fork and comb through the squash, making "spaghetti." Scoop it directly into the sauce, stirring to evenly distribute the sauce. A dash of parmesan, or even some goat cheese goes great on top too.
One of the many reasons why Autumn is my favorite season. Tasty.
There are so many great uses for spaghetti squash, my fave of the gourdy bunch. I love it tender and tossed with fresh mint, cilantro, lemon juice and EVOO. I also love the recipe I am about to share with you. For spaghetti squash bolognese. Its as if it was designed for gluten free italians like myself. It has this great SNAP to it, like a super al dente noodle, that I can't get enough of. It's really nature's gluten free pasta.
I don't eat alot of meat. I've been going back to it more now, just to give myself the illusion of more food options, but this is amazing with eggplant in the sauce instead of a meat.
To use eggplant, dice it into small squares, discarding the ends. Toss eggplant with 2 tbls of kosher salt and place in a strainer with a plate and a 28oz can of tomatoes on top to weight it. After 30 minutes, the bitter juices of the eggplant will have mostly drained out. Preheat your oven to 375. Wipe off as much salt as you can and wring out the eggplant in a kitchen towel or paper towel. You'll be surprised by how much liquid comes out. Then, put it on a greased baking sheet and bake for 30 minutes. The eggplant should be browned. Add it to the sauce when nearing completion to infuse it with the herbs and flavors of the sauce.
Spaghetti Squash Bolognese
1 lb ground turkey
28oz can of crushed tomatoes
1/2 medium onion, diced
2 - 4 cloves of garlic
1/2 cup red wine
oregano
basil
parsley
thyme
black pepper
Preheat oven to 375 degrees.
Slice the spaghetti squash in half lengthwise. Try not to slice off a finger while doing this. I came close multiple times, because my knives are le suck. Remove the seeds. Place both halves of spaghetti squash cut side down in ~ a cup of water in a pyrex/baking dish. Poke holes in the sides now facing up. Bake for about 35 minutes. You can test if its done by poking it with a knife or fork. If it punctures easily, you are good to go.
While the squash bakes, get your sauce going. Add about a tbsp of EVOO to heated, medium sized sauce pan heated on medium-high heat. Add diced onions. After 2 - 3 minutes, add garlic, chopped as finely as you prefer. I have a garlic press that I adore. Sautee garlic and onion for 1 minute. If you are going to use eggplant, skip to the next paragraph. Add turkey, breaking up with a non wooden spoon. Start stirring in your italian seasonings. Turkey usually needs a pinch of salt and a liberal sprinkle of black pepper at minimum, but I like it tossed with thyme, oregano, basil and parsley. A few shakes of each. Let the turkey begin to brown.
Add tomatoes, red wine and more herbs - tsp of each plus more thyme. Lower heat to medium low and simmer, stirring regularly. Taste frequently and add herbs as you see fit. I also like a pinch of nutmeg and a pinch of salt. If the sauce is too bitter, add a pinch of sugar or a whole carrot that you can remove later to sweeten it up a bit.
When the squash is done, the sauce should be too. (Once the squash is cool enough to handle...) With the cut side facing up, use a large fork and comb through the squash, making "spaghetti." Scoop it directly into the sauce, stirring to evenly distribute the sauce. A dash of parmesan, or even some goat cheese goes great on top too.
One of the many reasons why Autumn is my favorite season. Tasty.
Sunday, October 24, 2010
Sunday Vegetable Soup
If my apartment wasn't 89 degrees right now, despite a box fan and an air conditioner fan running on high, I'd be eating this soup. I hope this post redeems me in some of your eyes.
This came about in a fit of laziness. I had always been afraid of soups, or turned them into weird KITCHENFAILS!!!111!! so this was a pleasant surprise when it actually turned out well. I made this with the veggies I had in the house, but you could substitute broccoli, cauliflower or even two mixed freezer bags.
3 cups fat free, low sodium, gluten free chicken or vegetable stock (I like Imagine brand)
1 cup skim milk
2 tablespoons smart balance spread
1 1/2 tablespoons corn starch
28 ounces diced tomatoes with liquids, if canned
2 bunches or about 4 cups chopped broccolette
1 cup finely diced onion
3 cloves of garlic, minced
4 wedges laughing cow light swiss spreadable cheese
2 tablespoons thyme
black pepper
Chop all your veggies. Turn the heat on under a large sauce pot and measure out your tomatoes, seasonings and liquids so everything is ready to go. Add smart balance to the pot, stirring to melt evenly. Whisk in corn starch, continuing to whisk until mixture (roux) is perfectly smooth and starting to brown slightly and bubble. Slowly whisk in milk and stock until the mixture starts to bubble and steam. Add chopped veggies, tomatoes, garlic and seasonings. Stir and bring to strong simmer. Add laughing cow. Allow mixture to simmer on medium heat and reduce by at least a third. Season more as needed. Pinch of salt could be good too, but be wary that laughing cow wedges are high in sodium, which is why I omitted it.
The total will end up being 8 - 9 cups, 6 servings of 1 1/3 cups.
Each serving has 186 calories, 3.8 grams of fat (1.3 saturated), 10mg cholesterol, 274 mg sodium, 27g of carbohydrates, 4g of fiber, 12g of sugar and 12g of protein.
This came about in a fit of laziness. I had always been afraid of soups, or turned them into weird KITCHENFAILS!!!111!! so this was a pleasant surprise when it actually turned out well. I made this with the veggies I had in the house, but you could substitute broccoli, cauliflower or even two mixed freezer bags.
3 cups fat free, low sodium, gluten free chicken or vegetable stock (I like Imagine brand)
1 cup skim milk
2 tablespoons smart balance spread
1 1/2 tablespoons corn starch
28 ounces diced tomatoes with liquids, if canned
2 bunches or about 4 cups chopped broccolette
1 cup finely diced onion
3 cloves of garlic, minced
4 wedges laughing cow light swiss spreadable cheese
2 tablespoons thyme
black pepper
Chop all your veggies. Turn the heat on under a large sauce pot and measure out your tomatoes, seasonings and liquids so everything is ready to go. Add smart balance to the pot, stirring to melt evenly. Whisk in corn starch, continuing to whisk until mixture (roux) is perfectly smooth and starting to brown slightly and bubble. Slowly whisk in milk and stock until the mixture starts to bubble and steam. Add chopped veggies, tomatoes, garlic and seasonings. Stir and bring to strong simmer. Add laughing cow. Allow mixture to simmer on medium heat and reduce by at least a third. Season more as needed. Pinch of salt could be good too, but be wary that laughing cow wedges are high in sodium, which is why I omitted it.
The total will end up being 8 - 9 cups, 6 servings of 1 1/3 cups.
Each serving has 186 calories, 3.8 grams of fat (1.3 saturated), 10mg cholesterol, 274 mg sodium, 27g of carbohydrates, 4g of fiber, 12g of sugar and 12g of protein.
Wednesday, October 13, 2010
On Dreams...
Because this post is as monumental as Freud's seminal work of the same title. Duh.
Gluten is invading my dreams. I have had a few nightmares where I've woken up panicky since going gluten free ABOUT going gluten free. Literally waking up in a cold sweat that I ingested some wheat. Last night it was pretzels.
Scene: The living room. Our author and boyfriend are in their usual position. Feet up on the ottoman, huddled together, giggling and making sarcastic comments about whatever is on the tee vee. The room is brighter than it ever is in actuality thanks to ridiculous NYC apartment layouts that the author dares ne'er bitch about due to her apartment being very under market (yet still insanely priced) for her posh zipcode.
In this particular dream, I was cuddled up, watching football with Frank (and we were wearing matching navy blue velour sweatsuits, thank you subconscious) munching mindlessly and happily on some cheesy pretzels.
All of a sudden, I realize that I'm eating pretzels. I run to the kitchen to read the bag and see that it says WHEATY PRETZELS on the front and still scan for the allergen warning as if it won't confirm what I already know. I start spitting out what's left in my mouth and crumbs come pouring out, seemingly from deep in my gut. I start to panic and choke on the crumbs but they stop with no warning as Frank runs toward me. We hug.
Fin.
Psychoanalysis in the comments? Heh.
Gluten is invading my dreams. I have had a few nightmares where I've woken up panicky since going gluten free ABOUT going gluten free. Literally waking up in a cold sweat that I ingested some wheat. Last night it was pretzels.
Scene: The living room. Our author and boyfriend are in their usual position. Feet up on the ottoman, huddled together, giggling and making sarcastic comments about whatever is on the tee vee. The room is brighter than it ever is in actuality thanks to ridiculous NYC apartment layouts that the author dares ne'er bitch about due to her apartment being very under market (yet still insanely priced) for her posh zipcode.
In this particular dream, I was cuddled up, watching football with Frank (and we were wearing matching navy blue velour sweatsuits, thank you subconscious) munching mindlessly and happily on some cheesy pretzels.
All of a sudden, I realize that I'm eating pretzels. I run to the kitchen to read the bag and see that it says WHEATY PRETZELS on the front and still scan for the allergen warning as if it won't confirm what I already know. I start spitting out what's left in my mouth and crumbs come pouring out, seemingly from deep in my gut. I start to panic and choke on the crumbs but they stop with no warning as Frank runs toward me. We hug.
Fin.
Psychoanalysis in the comments? Heh.
Monday, August 16, 2010
Gluten Free Banana Walnut Muffins
This is generally more calorically dense than what I would choose for breakfast, even with the substitutions, but these should freeze well and served me well on days like today where I was craving a hearty, chewy break from the usual breakfast routine.
I adapted this recipe from Bob's Red Mill.
Prep Time: 10 minutes
Cooking Time: < 60 minutes
Serves: 10
Yield 11 muffins (love when this doesn't add up. thankfully sites like this do the calculations for me.)
Ingredients
1 3/4 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/6 cup Canola Oil
1/6 cup unsweetened applesauce
1/2 cup Brown Sugar Blend
1/2 cup Egg Beaters
1 tbsp Pure Vanilla Extract
2 tsp Baking Powder
1 tbsp Cinnamon
1/2 tsp Salt
1 1/2 cups Bananas
1/2 cup walnuts
Nutritional information per muffin:
Calories 226
Calories from Fat 68.8
Total Fat 7.64g
Saturated Fat 0.57g
Cholesterol 0mg
Sodium 163.93mg
Total Carbohydrate 34.71g
Dietary Fiber 3.6g
Sugars 16.82g
Protein 4.33g
I adapted this recipe from Bob's Red Mill.
Prep Time: 10 minutes
Cooking Time: < 60 minutes
Serves: 10
Yield 11 muffins (love when this doesn't add up. thankfully sites like this do the calculations for me.)
Ingredients
1 3/4 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/6 cup Canola Oil
1/6 cup unsweetened applesauce
1/2 cup Brown Sugar Blend
1/2 cup Egg Beaters
1 tbsp Pure Vanilla Extract
2 tsp Baking Powder
1 tbsp Cinnamon
1/2 tsp Salt
1 1/2 cups Bananas
1/2 cup walnuts
Nutritional information per muffin:
Calories 226
Calories from Fat 68.8
Total Fat 7.64g
Saturated Fat 0.57g
Cholesterol 0mg
Sodium 163.93mg
Total Carbohydrate 34.71g
Dietary Fiber 3.6g
Sugars 16.82g
Protein 4.33g
Tuesday, August 10, 2010
And away we go...
Here we are. Let's start with the basics. I'm going gluten free for the wellness of my body, mind and soul.
Or because my allergist told me that I have to, for the sake of my digestive tract and immune functioning...
As a southern Italian who is very much in touch with her culture's roots (particularly through their starchy foods) the prospect of living gluten free is extremely daunting. What I hope to do with this blog is share the challenges (and hopefully successes) of my transition to gluten free living as well as recipes, gluten free friendly restaurants and dishes in NYC, and touch on the emotional part of the changes that I need to make for my health and well being.
My hope is that by blogging about my experience, I won't feel alone and that just maybe, someone else struggling with this same change in lifestyle can join with me to make their own gluten free journey a little more okay.
Or because my allergist told me that I have to, for the sake of my digestive tract and immune functioning...
As a southern Italian who is very much in touch with her culture's roots (particularly through their starchy foods) the prospect of living gluten free is extremely daunting. What I hope to do with this blog is share the challenges (and hopefully successes) of my transition to gluten free living as well as recipes, gluten free friendly restaurants and dishes in NYC, and touch on the emotional part of the changes that I need to make for my health and well being.
My hope is that by blogging about my experience, I won't feel alone and that just maybe, someone else struggling with this same change in lifestyle can join with me to make their own gluten free journey a little more okay.
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