tag:blogger.com,1999:blog-89181324778304614252024-02-18T22:51:20.335-08:00Alyssa's Food EvolutionAlyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8918132477830461425.post-2962357368173870222015-09-16T19:31:00.000-07:002015-09-16T19:31:05.319-07:00Cranberry and Carrot Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIffUazPWzuoTY_jGr2j5rSMtDfgs1yC-S-JUZ0Ec57AWnnFMZL-SuLk6c98QOmgX_LKZ6PU3uqhHQRaAGV7u0xROIu3nDDJ7yPberC5rQe1RLDhG1uHhyoTBrjpUrCJGrfFWZ4J87uTv3/s1600/cran-carrot+muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIffUazPWzuoTY_jGr2j5rSMtDfgs1yC-S-JUZ0Ec57AWnnFMZL-SuLk6c98QOmgX_LKZ6PU3uqhHQRaAGV7u0xROIu3nDDJ7yPberC5rQe1RLDhG1uHhyoTBrjpUrCJGrfFWZ4J87uTv3/s320/cran-carrot+muffins.jpg" width="320" /></a></div>
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1/2 cup ground almonds</div>
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1/4 cup coconut flour</div>
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1 cup whole oats</div>
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1/4 cup tapioca starch</div>
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1/2 cup coconut sugar</div>
1 Tbsp. ground flax seed<div>
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2 tsp. baking powder</div>
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1 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1 tsp. cinnamon</div>
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3/4 cup grated carrot</div>
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3 eggs</div>
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1/2 cup unsweetened apple sauce</div>
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1/4 cup grapeseed oil</div>
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1/2 cup cranberries</div>
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Preheat oven to 350'C. Line 9 muffin tins with parchment.</div>
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In a medium bowl combine all of the dry ingredients. In another bowl, whisk together the eggs, apple sauce and grapeseed oil. Fold in the grated carrot. Combine the wet ingredients with the dry (add half the liquid mixture first, then fold in the rest). Finally, stir in the cranberries. </div>
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Fill each muffin tin about half full with the muffin mixture. Bake in the preheated oven for 15-20 minutes. Remove and allow to cool on a cooling rack. </div>
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Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-58561058217105646542015-09-16T18:39:00.000-07:002015-09-16T18:39:56.321-07:00Banana and Raisin Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5k3yovkFf4evp2IxRqWDKZYOsDYdL17pQjruwlFBDYE7449VJiJnz7vnyitIUOBB7vLH1IyESSvX7jqkXUvkEPH-jtcyoaZHY2rBaVV3-A5FwG4yB9KZE1m4FDYtSunnNEn5ZVUYuhCkF/s1600/muffin-clipart-canstock11514652.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5k3yovkFf4evp2IxRqWDKZYOsDYdL17pQjruwlFBDYE7449VJiJnz7vnyitIUOBB7vLH1IyESSvX7jqkXUvkEPH-jtcyoaZHY2rBaVV3-A5FwG4yB9KZE1m4FDYtSunnNEn5ZVUYuhCkF/s320/muffin-clipart-canstock11514652.jpg" width="313" /></a></div>
2 eggs<br />
3 mashed bananas<br />
1/4 cup grapeseed oil<br />
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1 Tbsp. ground flax<br />
1/2 cup brown rice flour<br />
1/4 cup tapioca starch<br />
1 cup whole oats<br />
1/2 cup ground pecans<br />
1/2 cup coconut sugar<br />
2 tsp. baking powder<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1 tsp. cinnamon<br />
1/2 cup raisins<br />
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Preheat oven to 350'C. Line 9-12 muffin tins with parchment.<br />
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In a medium bowl, combine the flax, rice flour, tapioca starch, oats, pecans, sugar, baking powder and soda, salt and cinnamon. In a small bowl, whisk together the eggs, mashed bananas, and grapeseed oil. Pour half of the liquid into the dry ingredients bowl. Using a spatula, gently combine the ingredients. Add in the remaining liquid and fold over to fully mix.<br />
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Place 1/3 cup of the mixture into each muffin tin. Place in the preheated oven for 20-25 muffins. Allow to cool, then enjoy!Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-25718326796502594782014-03-31T08:25:00.000-07:002014-03-31T08:25:32.049-07:00Greek Style Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ145Y1_LLf8FYZpE-AFUgVZFd7npBaGZi7JBPNzMZwNu3GCTi8KD9KvYXPiy2fLylvijCID1iJLOGAi46UdEUf77VKuR00vz_-kUrwsiHzWp4MmmWM-Zv7J8Cz8GjkF4LHJ_gMbnRllXD/s1600/photo+(14).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ145Y1_LLf8FYZpE-AFUgVZFd7npBaGZi7JBPNzMZwNu3GCTi8KD9KvYXPiy2fLylvijCID1iJLOGAi46UdEUf77VKuR00vz_-kUrwsiHzWp4MmmWM-Zv7J8Cz8GjkF4LHJ_gMbnRllXD/s1600/photo+(14).JPG" height="320" width="320" /></a></div>
<b>Greek Style Ribs</b><br />
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<b>Marinade</b><br />
1/3 cup olive oil<br />
1/3 cup lemon juice<br />
1/8 cup unpasteurized honey<br />
2 cloves garlic (finely chopped)<br />
1 Tbsp. dried oregano<br />
1 tsp. dried basil<br />
1 tsp. sea salt<br />
1 tsp. ground pepper<br />
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2 racks of pork ribs (4-5 lbs.)<br />
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After purchasing the ribs, you will have to remove the thin translucent membrane. To do this, I use a fork or spoon, place it under the membrane to loosen it enough, and gently pull off. This step is important because this membrane is difficult to chew, but it will also hinder the marinade from getting into the meat. After removing the membrane, separate the ribs by cutting each between the bones.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4CWuS6_w9GKMhoVfEIXH0VTYmTuqucIo23C7-0qE4SEnDhyMfnL-9IsVqJWfVYlbX_5Q-tqd0knPqyQRM9GkDf0PFV6gaPjVDKrdCEEUVqLK1Ff_HO7lp60Q-47jmGYwa5RPiBaIYwan/s1600/photo+%252816%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4CWuS6_w9GKMhoVfEIXH0VTYmTuqucIo23C7-0qE4SEnDhyMfnL-9IsVqJWfVYlbX_5Q-tqd0knPqyQRM9GkDf0PFV6gaPjVDKrdCEEUVqLK1Ff_HO7lp60Q-47jmGYwa5RPiBaIYwan/s1600/photo+%252816%2529.JPG" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with membrane</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZ1O73d_A0WDhZ3q55gEupUsvXW8P6sS7u50I01M949w5iQHNQqCO3061HO-1bXdB8GjtNMKeDyT0cf4gudDqkDOvw0hiM9x9lH6gRSxfW9kplyIek7orl-gHFhMPvtODCFOcO9rCkaHE/s1600/photo+%252815%2529.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZ1O73d_A0WDhZ3q55gEupUsvXW8P6sS7u50I01M949w5iQHNQqCO3061HO-1bXdB8GjtNMKeDyT0cf4gudDqkDOvw0hiM9x9lH6gRSxfW9kplyIek7orl-gHFhMPvtODCFOcO9rCkaHE/s1600/photo+%252815%2529.JPG" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">membrane removed</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV1nZ9OsDQ3sm3JLbF2bUhIgt67CZrxhvgZe8AMLkI9kBF8xFy-0LBLxENoeaJGoG8DKkTXqXl5Mg_-4OeiKrRWp4qqK21uhQr9u67D2L6TU0YhaE2bdwp2BgGzuoDuPAFATKkVAwKwN4/s1600/photo+(17).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV1nZ9OsDQ3sm3JLbF2bUhIgt67CZrxhvgZe8AMLkI9kBF8xFy-0LBLxENoeaJGoG8DKkTXqXl5Mg_-4OeiKrRWp4qqK21uhQr9u67D2L6TU0YhaE2bdwp2BgGzuoDuPAFATKkVAwKwN4/s1600/photo+(17).JPG" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">marinade</td></tr>
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In a large glass or plastic container (with a lid) mix the marinade ingredients (olive oil to pepper) together. Place the ribs in the container, place the lid, and shake to coat all the ribs. Place in the refrigerator for 1-3 hours.<br />
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To cook, preheat your oven to 375'C. Place the ribs on a baking sheet (covered with parchment paper for less mess). Bake for 1.5 hours.<br />
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Serve with your favourite steamed vegetable and rice (if you eat grains).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV1nZ9OsDQ3sm3JLbF2bUhIgt67CZrxhvgZe8AMLkI9kBF8xFy-0LBLxENoeaJGoG8DKkTXqXl5Mg_-4OeiKrRWp4qqK21uhQr9u67D2L6TU0YhaE2bdwp2BgGzuoDuPAFATKkVAwKwN4/s1600/photo+(17).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV1nZ9OsDQ3sm3JLbF2bUhIgt67CZrxhvgZe8AMLkI9kBF8xFy-0LBLxENoeaJGoG8DKkTXqXl5Mg_-4OeiKrRWp4qqK21uhQr9u67D2L6TU0YhaE2bdwp2BgGzuoDuPAFATKkVAwKwN4/s1600/photo+(17).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV1nZ9OsDQ3sm3JLbF2bUhIgt67CZrxhvgZe8AMLkI9kBF8xFy-0LBLxENoeaJGoG8DKkTXqXl5Mg_-4OeiKrRWp4qqK21uhQr9u67D2L6TU0YhaE2bdwp2BgGzuoDuPAFATKkVAwKwN4/s1600/photo+(17).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV1nZ9OsDQ3sm3JLbF2bUhIgt67CZrxhvgZe8AMLkI9kBF8xFy-0LBLxENoeaJGoG8DKkTXqXl5Mg_-4OeiKrRWp4qqK21uhQr9u67D2L6TU0YhaE2bdwp2BgGzuoDuPAFATKkVAwKwN4/s1600/photo+(17).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
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<br />Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-70192775677175825452013-09-22T19:58:00.001-07:002013-09-22T19:58:21.555-07:00Saskatoon Berry Upside Down Cake (GF)<div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidIdo2aYxXxDMExex-2GXqYV5TMgDxXW6ioyUbtcDaKC5sFf6XKOzzPjT935mICHVc_vx-EYOBcKCarPgUUVoGML0IxDhnXQ8e4xTAgUNUGhT3MMWk1ucIpPnGnkYn0DSpz_hQzrEv2UF/s1600/photo+3+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidIdo2aYxXxDMExex-2GXqYV5TMgDxXW6ioyUbtcDaKC5sFf6XKOzzPjT935mICHVc_vx-EYOBcKCarPgUUVoGML0IxDhnXQ8e4xTAgUNUGhT3MMWk1ucIpPnGnkYn0DSpz_hQzrEv2UF/s320/photo+3+%25281%2529.JPG" width="239" /><b></b></a></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><b>Topping:</b></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup unsalted butter</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup palm sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups Saskatoon berries (or blueberries)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cake:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup unsalted butter, softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unpasteurized honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups almond flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. baking soda</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Coconut Cream Topping</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 can premium coconut milk (refrigerated to harden)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. organic sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350'C. </span><span style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan, over medium heat, melt the butter and palm sugar together. Whisk in the vanilla extract. Pour the mixture into a 9" round cake pan. Set aside. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, shift the almond flour, salt and baking soda. In a small bowl, whisk together the eggs, butter, honey and vanilla extract. Pour liquid mixture into shifted almond flour. With a spatula, fold the ingredients together until blended. Pour and smooth the cake mix on top of the berries. Bake for 25-30 minutes until a toothpick inserted in the middles comes out clean. Let cool completed, then flip unto a flat serving plate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, add the hardened coconut milk (do not pour liquid in the bowl), sugar and vanilla extract. Using a hand mixer, whip the coconut milk until smooth. Spread the topping on the cooled cake. </span><br />
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Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-69437385081097938992013-09-22T19:49:00.001-07:002013-09-22T19:49:27.831-07:00Baked Salmon with Tropical Salsa<span style="font-family: Arial, Helvetica, sans-serif;">Every few years my dad and brothers take off for a fishing adventure. They go to Port Hardy off of the B.C. coast and fish for a few days. Upon their return there is always tonnes of salmon, halibut, and cod to be eaten. I am lucky enough to get free fish and you will never hear me complaining. The picture below of the salmon fillets shows all too clearly what quality looks like. This is not the salmon you buy frozen at the grocery store.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I apologize in advanced for not having a photo of the final product. We sat down to eat and it wasn't until after that I realized I had forgotten to take a picture of the salmon with the salsa on top! This yummy salsa could be used for halibut or any other firm white fish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrBqazQZAO1Rk-WutHh8zZ6gHmPBPbgALyvU3Wec-X-ye3vzPjOyi3HK_Daabr4qu7DxJ_sTsD7LfgVyrAkzfoM8o7fRR88hbFx_O_mJmmj-_ZwHUxVC8UfTr33W5vg1DVfUIRdaHIUHe/s1600/photo+1+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrBqazQZAO1Rk-WutHh8zZ6gHmPBPbgALyvU3Wec-X-ye3vzPjOyi3HK_Daabr4qu7DxJ_sTsD7LfgVyrAkzfoM8o7fRR88hbFx_O_mJmmj-_ZwHUxVC8UfTr33W5vg1DVfUIRdaHIUHe/s320/photo+1+(1).JPG" width="238" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tropical Salsa</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 avocados, peeled and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ripe mango, peeled and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ripe papaya, peeled and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 jalapeno, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 green onion, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. unpasteurized honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cilantro, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Combine the salsa ingredients in a glass bowl. Toss lightly to mix. Cover and place in the refrigerator a few hours before serving.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLan0myrcamgknDqWoD1iHZ_j-VJ8aF3mD7OGWXFZQaE7iauHp6aYV12eXV6xgaYXnKfoAGxWbOEkJ83lQRJwY_GlkVrV3lg_q64ZH1dHu_jdMImwz7MUVBpVGdq5QZtnY5xfi2-p3F1zx/s1600/photo+2+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLan0myrcamgknDqWoD1iHZ_j-VJ8aF3mD7OGWXFZQaE7iauHp6aYV12eXV6xgaYXnKfoAGxWbOEkJ83lQRJwY_GlkVrV3lg_q64ZH1dHu_jdMImwz7MUVBpVGdq5QZtnY5xfi2-p3F1zx/s320/photo+2+%25281%2529.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salmon</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4-5 salmon fillets (about 6 oz. each)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lemon, sliced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425'C. Place the oil and butter in a glass baking dish. Melt in the oven for about two minutes. Stir together to cool. Pat the salmon fillets with paper towel. Coat both sides of the salmon with the oil/butter and season lightly with salt and pepper. Place skin down in the baking dish. Bake for 8-10 minutes. Baste with the butter mixture. Serve with a slice of lemon on the side and a spoonful on the salsa on top. </span>Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-30042790855541435872013-04-24T12:52:00.000-07:002013-04-24T12:52:37.162-07:00Jambalaya!It was Sunday night and I didn't have meat out to defrost. The thought of going into Monday without any protein cooked was scary. I know, based on experience, that if Michael opens the fridge and there is not any meat cooked he isn't a happy athlete. The guy eats so much! I struggle every week trying to keep up with him and his ravenous appetite. I often think I have made enough of something to last at least a few days, but somehow it might only last a day or two. This time of year is especially tough because of his increase in training in preparation for the Regionals.<br />
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On Sunday, he said to me, "You should make that jambalaya again." So, I did. It was only the second time I've made it, but I think I got the spice mix just right.<br />
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<br />
<b>Jambalaya</b><br />
<u><br /></u>
1 Tbsp. butter<br />
2 cloves of garlic, minced<br />
1/2 cup onion, diced<br />
3 spicy italian sausages (cut into half inch cubes) - we use <a href="http://www.spolumbos.com/" target="_blank">Spolombo's</a> as it is local and gluten free<br />
10-15 ready to cook shrimp<br />
10 scallops, cut into quarters<br />
1 Tbsp. oregano<br />
1 bay leaf<br />
1/2 tsp. cayenne (adjust for heat)<br />
1/2 tsp. paprika<br />
Small pinch of saffron (optional)<br />
1 tsp. each salt and pepper<br />
<br />
4 cups beef broth<br />
4 cups chicken broth<br />
1 28 oz. can diced tomatoes<br />
1 orange, red, or green pepper, diced<br />
1 cup white rice<br />
<br />
<br />
Defrost seafood by running it under cool water. In a large sauce pot, melt butter over medium heat. Saute the garlic and onion until translucent. Add sausage and cook until lightly browned and cooked through. Add shrimp and scallops and cook until shrimp is light pink in colour. Add oregano, bay leaf, cayenne, paprika, saffron, and the salt and pepper. Stir to mix in the spices. Add broth, tomatoes, pepper and bring heat up to a boil. Add rice and turn down the heat to a low simmer. Cover and cook for 30-45 minutes until rice is tender but not overcooked.<br />
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<br />Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-2832975602208743122013-03-23T10:00:00.000-07:002013-03-23T10:02:02.638-07:00No Noodle Wonton Soup<div class="separator" style="clear: both; text-align: center;">
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I love Asian flavours! Whether it's the spicyness of garlic or ginger, or the freshness of lemongrass, Asian flavours have a unique taste and aroma. While eating gluten-free, I have missed Wor Wonton soup. I remember going out for Chinese food with Michael one night and watching him eat only the meat part of the wonton while setting aside the noodle wrapper. Sometimes it is a lot of work to enjoy something we love. This week, I decided to create my own wonton soup without the noodle wrappers. Easy enough?! Actually, it was. :)<br />
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<b>No Noodle Wonton Soup </b><br />
<br />
<b>Broth</b><br />
1 Tbsp. sesame oil<br />
1 Tbsp. minced/pureed ginger<br />
1/8 cup shaved lemongrass<a href="http://thaifood.about.com/od/thaicookingessentials/a/Lemongrass.htm" target="_blank"> (how to cook with lemongrass)</a><br />
1/4 cup finely chopped red onion<br />
900 mL beef broth (low sodium)<br />
900 mL chicken broth (low sodium)<br />
1 Tbsp. rice wine vinegar<br />
1/4 cup<a href="http://bragg.com/products/la.html" target="_blank"> Bragg's soya sauce</a><br />
<br />
<b>Meatballs</b><br />
2 lbs. grass fed, grass finished ground beef (or pork)<br />
2 finely chopped green onions<br />
2 tsp. pureed ginger<br />
2 minced garlic cloves<br />
1 tsp. Bragg's soya sauce<br />
<b><br /></b>
<b>Other Ingredients</b><br />
1 cup baby bok choy<br />
10-15 sugar snap peas<br />
1 cup sliced celery<br />
1 cup broccoli florets<br />
1 can baby corn<br />
10-15 uncooked shrimp (remove vein and shell if needed)<br />
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<br />
<b>Directions</b><br />
In a large soup pot, sautee the oil, ginger, lemongrass, and red onion over medium heat. Once the onion is translucent, add the broths, rice wine vinegar and soya sauce. Turn down to simmer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-lQEA_2c89TjTTHb4pgUYp2kC5srUGpJDDfajpKejWMvfH9R9xNx4kQMM2c002VERMdq_ZvDbA0O_VbDKrRzOaehj9k8OvA2WOasMqtibiADj0vQkmQGHtCNDJQfraKOWFpmpILsK4_l/s1600/meatballs.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-lQEA_2c89TjTTHb4pgUYp2kC5srUGpJDDfajpKejWMvfH9R9xNx4kQMM2c002VERMdq_ZvDbA0O_VbDKrRzOaehj9k8OvA2WOasMqtibiADj0vQkmQGHtCNDJQfraKOWFpmpILsK4_l/s200/meatballs.JPG" width="149" /></a>In a medium mixing bowl, thoroughly combine the meatball ingredients. Create small meatballs by rolling the mixture between your hands. In a medium frying pan, heat some butter over medium heat. Brown the meatballs on either side and set aside. Make sure they are cooked enough that they will not fall apart once placed in the broth. 2-4 minutes on each side should do the trick.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEA3F51KheGMqE3a2viu3OeqE8nheudX8hA07t0aHS4d5hX74bcWLpJEcYfZNHB4KayjLVaXvtL_-6GIyksIboOkPZA2DLzylwec227JbD9WUSZqV_zWRu7jobAjB10fPKxMfZwqmRWYy/s1600/veggies.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEA3F51KheGMqE3a2viu3OeqE8nheudX8hA07t0aHS4d5hX74bcWLpJEcYfZNHB4KayjLVaXvtL_-6GIyksIboOkPZA2DLzylwec227JbD9WUSZqV_zWRu7jobAjB10fPKxMfZwqmRWYy/s200/veggies.JPG" width="149" /></a><br />
Chop all the vegetable ingredients into bite sized pieces. Place the meatballs and shrimp into the broth and slowly bring the heat up to low-medium heat. Let simmer for 5 minutes. Add in the vegetables for about 5 minutes right before serving. Do not simmer the vegetables too long as they will become soggy and limp. The best part of wonton soup is the crisp vegetables!<br />
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<br />Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-68477904878120647822013-01-22T14:30:00.002-08:002013-01-22T14:30:45.944-08:00Meaty Crockpot ChiliThis all started on Friday night when my brother Brad texted me and asked: Have you made <a href="http://www.marksdailyapple.com/primal-texas-chili/#axzz2IZA8hZxC" target="_blank">Mark Sisson's Texas Chili</a>? I hadn't, but he highly recommended it. I was a bit disappointed he didn't invite me over to try it! Either way, by Sunday I was thinking I would try making it, but add some more ingredients. You know, add a bit of Alyssa food flair! Brad suggested adding in the ground beef for texture and I thought adding bacon would be good too. This recipe still falls into the paleo category because it does not include any beans. Mark's spice blend is the perfect amount of spice (not too spicey!) I have to include that Michael didn't really like it...didn't like the spices he said. It is a rare day when that one doesn't like something I have made.<br />
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<strong><u>Meaty Crockpot Chili</u></strong><br />
<br />
1 tsp. butter<br />
1/2 white onion, diced<br />
2-3 garlic cloves, minced<br />
1 red bell pepper, diced<br />
2 lbs. stew meat (cut into 2 cm cubes)<br />
1 lb. ground beef<br />
6-10 strips of bacon, sliced<br />
1 can (156 mL) tomato paste<br />
1 can (796 mL) diced tomatoes<br />
2 cups beef broth<br />
3 Tbsp. chili powder<br />
1 Tbsp. dried oregano<br />
1 tsp. paprika<br />
1 tsp. ground cumin<br />
1 tsp. each salt and pepper<br />
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1. In your crockpot, add all of the ingredients from the tomato paste down. Mix thoroughly. <br />
2. In a large skillet, melt butter over medium heat. Add onions and garlic. Sautee until translucent. Add bacon and red pepper and sautee for 5-10 minutes until fat is rendered. Pour mixture into crockpot. <br />
3. Reheat skillet and brown the stew meat in 2-3 batches, placing each batch into the crockpot once browned. <br />
4. Brown the ground beef over medium heat and add to your crockpot. <br />
5. Set your crockpot for 6-8 hours cooktime. I only cooked mine for 4 hours so much of the liquid was still there (as you can see in the picture).Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-42959539200563759292012-11-04T18:00:00.003-08:002012-11-04T18:00:47.083-08:00Cinnamon Molasses Cookies<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Cinnamon Molasses Cookies</strong></div>
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2 1/2 cups almond flour</div>
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1/2 tsp. salt</div>
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1 tsp. baking soda</div>
1/8 cup arrowroot powder<br />
1 tsp. cinnamon<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 tsp. nutmeg</div>
1/4 cup grapeseed oil<br />
1/4 cup unsulphured molasses<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/4 cup honey</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/4 cup coconut palm sugar</div>
1 tps. cinnamon<br />
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Preheat oven to 350'C. Line a large baking sheet with parchment paper. In a medium bowl combine the almond flour, salt, baking soda, arrowroot powder, cinnamon and nutmeg. In a small bowl whisk together the grapeseed oil, molasses and honey. Mix the honey mixture into the dry ingredients to form cookie dough. Roll dough into small balls and roll in coconut palm sugar and cinnamon mixture. Place each ball on the baking sheet and flatten with the palm of your hand. Bake for 8-12 minutes (longer if you like a crispier cookie). Let cool completely before removing from the pan. Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-8528336556416679462012-11-04T18:00:00.001-08:002012-11-04T18:00:22.084-08:00Fall Vegetable Soup (borscht)This is a classic Ukrainian soup with a lot of great vegetable flavour. You definitely have to like beets to appreciate this soup!<br />
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<strong>Fall Vegetable Soup - Borscht</strong><br />
<br />
4 medium sized beets<br />
1/4 white onion, finely diced<br />
1/4 green cabbage<br />
3-4 carrots<br />
2 Tbsp. butter<br />
4 cups beef broth<br />
1 cup water<br />
1/2 tsp. sea salt<br />
1/2 tsp. pepper<br />
1 Tbsp. dried dill<br />
2 bay leaves<br />
1 cup organic whipping cream (optional)<br />
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Using a food processor, finely chop all the vegetables (except onion). In a large pot, melt the butter over medium heat. Place the onions in the pot and sautee until translucent. Place all the chopped vegetables in the pot and mix thoroughly. Pour in the beef broth and water. Add the salt, pepper, dill and bay leaves. Bring soup to a boil, then turn down to medium heat and simmer for an hour or until the vegetables are soft. Warm the whipping cream in a small pot, then add to the soup. Add extra salt and pepper to your taste. Enjoy warm on a cold fall or winter night. <br />
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Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-8667475624289293772012-09-29T07:30:00.000-07:002012-09-29T07:31:06.713-07:00Coconut GranolaOne of Michael's clients brought in some homemade granola a few weeks ago. I am still not sure all the ingredients in that granola, but I tried my best to make something similar. We really need to get that recipe because we ate it all within a week or so. It was a nice snack with goat's milk or as a side to my breakfast. I wouldn't just have this for breakfast because it doesn't have enough protein to get me through my morning. It is definitely a nice change from the usual berries for breakfast.<br />
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<strong>Coconut Granola </strong><br />
<br />
3 cups gluten free rolled oats<br />
1 1/2 cups shredded coconut<br />
1 cup pumpkin seeds<br />
1/4 cup flax seeds<br />
1 cup raisins<br />
1/2 cup dried cranberries<br />
1 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
3/4 cup unpasteurized honey<br />
1/2 cup coconut oil, melted<br />
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Preheat oven to 350'C. Line a large cookie sheet with parchment paper. Mix all the dry ingredients together in a large bowl. In a large measuring cup, whisk together the honey and coconut oil. Pour liquid mixture over the dry ingredients and stir to coat evenly. Spread it out on the cookie sheet. Bake for 25-30 minutes stirring every 5 minutes or so. The granola will be soft when you remove in from the oven, but will crisp up as it cools. Break the mixture up and serve with goat's milk or high fat organic yogurt. Store the rest in a airtight container.<br />
*add your favourite ingredients to this recipe. I think adding some slivered almonds would be yummy. Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-18516846772940857202012-09-16T18:52:00.000-07:002012-09-17T06:37:17.100-07:00Apple Sauce and Date Pork RoastI am not a big fan of pork to be honest with you. There is something about the sweetness of the meat that I don't really like. Other than bacon, I definitely prefer beef or chicken. A few months ago we ordered a side of pork from <a href="http://www.spraggsmeatshop.com/" target="_blank">Spragg's Meat Shop</a> and it came with a variety of pork cuts. After a few months of trying different pork recipes, including <a href="http://www.food.com/recipe/alton-browns-2-hour-mustard-brine-for-pork-chops-or-roast-191816" target="_blank">brining</a> pork chops, the last cut left in our freezer was a picnic roast. I had no idea what it was! I knew that low and slow would likely lead to the best result. I did not think I was capable enough to cook it in the oven; I am not too sure about the right temperature and how to get a crispy outside but moist inside. I decided my best bet was to cook it in my Crock pot. After pulling it out of the pantry, dusting it off, I managed to cook something decent. It is not pretty to look at, but it is pretty tasty. <br />
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If you want a great bone-in pork chop, visit <a href="http://www.realpubfood.com/" target="_blank">The District</a> in Calgary. Their food is locally grown and purchased from farms all across Alberta.<br />
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<strong>Apple Sauce and Date Pork Roast</strong><br />
<br />
3 lbs. Picnic Roast (or pork shoulder)<br />
2 garlic cloves, minced<br />
1 cup organic apple sauce<br />
1/4 cup apple cider vinegar<br />
1/8 cup dijon mustard<br />
1/8 cup unpasteurized honey<br />
2 Tbsp. coconut oil<br />
1/2 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/2 tsp. salt<br />
8-10 dates, diced<br />
<br />
Combine all the sauce ingredients in your slow cooker. Stir until mixed well. Place the picnic roast with the fatty side up. Take some of the sauce and coat the top of the roast with it. Set your slow cooker to 6-8 hours (preferably a lower temperature). When it is fully cooked, the meat should shred off the bone. Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-31798806702508057332012-09-03T18:39:00.001-07:002012-09-03T19:09:11.256-07:00Gluten Free Banana Bread - Serious ComfortAfter a two month break from teaching, it is the eve before I return to school. I had hoped to post more recipes in the summer, but did not get around to writing down any new recipes or even taking pictures. Perhaps I was simply enjoying the food and not thinking about writing a new blog post! I definitely enjoyed some good food this summer. From the Paleo food trucks at the CrossFit Games to the fresh lobster in P.E.I., this summer did not fall short in the food department. I feel very lucky to be able to afford to travel and eat great food in many different places! This food was usually shared with family or friends, which made it all the more delicious.<br />
<br />
I had some frozen bananas and decided to make my ultimate comfort food - banana bread. After searching for recipes, I decided to combine almond flour and coconut flour to see what would happen. I guess my reason for shying away from a totally almond flour recipe or a coconut flour based recipe was due to my lack of ingredients. The coconut flour recipe called for 6 eggs - no complaint here about eating eggs (I eat them almost every day), but we did not have that many left. I also did not have 3 cups of almond flour to make the other recipe I found. So after some brief thinking, I made up my own recipe based on what I had. Best part of making this bread was looking over at Michael and asking if I should put dark chocolate chips in it. The answer was a quiet yes.<br />
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<strong>Banana Bread</strong><br />
<br />
1 cup almond flour<br />
1/4 cup coconut flour<br />
1/2 tsp. salt<br />
1/2 tsp. baking soda<br />
3 eggs<br />
1 Tbsp. vanilla<br />
1/4 cup coconut oil<br />
1 Tbsp. unpasteurized honey<br />
1 cup mashed banana<br />
1/4 cup dark chocolate chips (optional)<br />
<br />
Preheat oven to 350'C. In a medium bowl, combine the almond and coconut flours with the salt and baking soda. In a small mixing bowl, whisk together the eggs, vanilla, melted coconut oil, honey, and bananas. Add the wet ingredients into the dry and fold to combine. Line a bread pan with parchment paper and grease with butter or grapeseed oil. Pour the batter into the pan. Bake at 350'C for 40-45 minutes. Insert a toothpick into the middles - if it comes out dry, the bread is done. Let it cool completely before removing from the pan. <br />
Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-55947492025469005442012-07-20T21:09:00.000-07:002012-07-20T21:10:02.501-07:00Scallops, Bacon and Zucchini<div class="separator" style="clear: both; text-align: center;">
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<br />
1 Tbsp. butter<br />
1 garlic clove (minced)<br />
1 shallot (minced)<br />
5 slices bacon<br />
1/2 cup chicken broth<br />
1/4 cup half and half cream (optional)<br />
pinch of pepper<br />
5-10 small zucchini<br />
8-12 fresh or defrosted scallops (rinse with water and pat dry with paper towel)<br />
<br />
<br />
Slice zucchini thinly using a mandoline slicer (to resemble pasta) and set aside. Melt butter in a saucepan over medium heat. Add garlic and shallot and sautee until transparent. Add bacon and continue to sautee until lightly crispy. Add chicken broth, half and half cream and pepper. Allow to simmer for about 10 minutes. In a different pan, sautee the sliced zucchini in a Tbsp. of butter. Be careful not to overcook the zucchini as it will be quite mushy. Another option is to steam it for about 5 minutes to soften. In a small frying pan heat 1 Tbsp. of butter to medium-high heat. Place scallops in the pan and fry for 3-5 minutes on each side until lightly browned. Add scallops to bacon sauce. Serve sliced zucchini and bacon sauce together. Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-10927251180704279012012-07-02T13:27:00.002-07:002012-07-02T13:50:42.367-07:00Fish TacosWhen I have visited California in the last few years, many of the restaurants had Fish Tacos on their menu. One time I ordered the Fish Tacos and I was sadly disappointed; the fish was heavily battered (crispy yes, but not very fresh tasting). There is no need for breading in the recipe below. It is a lighter (and fresher) version. <br />
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<strong>Coleslaw</strong></div>
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1/2 green cabbage sliced thinly<br />
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1/2 cup mayonnaise</div>
1 tsp lemon juice<br />
1/2 tsp hot sauce (I use Frank's)<br />
1/8 cup fresh cilantro chopped<br />
1/8 tsp both salt and pepper<br />
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Mix together the above ingredients and set aside. <br />
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<strong>Taco Seasoning</strong> (from <a href="http://www.marksdailyapple.com/primal-tex-mex-tortillas-and-taco-seasoning/#axzz1zUmPMnX1" target="_blank">Mark's Daily Apple</a>)<br />
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1 tablespoon chili powder</div>
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1 teaspoon cumin</div>
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1/4 teaspoon onion powder</div>
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1/4 teasoon garlic powder or minced garlic</div>
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1/2 teaspoon dried oregano</div>
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1/2 teaspoon paprika</div>
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1 teaspoon salt</div>
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1/2 teaspoon black pepper</div>
<br />
1/2 lime<br />
3 pieces mahi mahi (or a firm white fish) cubed.<br />
<br />
Mix together all the dry ingredients. Squeeze lime juice unto the fish. Toss the cubed fish in the seasoning mix. Heat a frying pan to medium-high. Place 1 tablespoon of butter in the pan and let melt. Place fish into the pan and stir every 25 seconds for 2-3 minutes until the fish is cooked through (be careful not to overcook as the fish will be dry). <br />
<br />
6 corn flour tortillas (or use lettuce leaves for a grain free option).<br />
<br />
Place fish unto the tortilla and top with coleslaw and cilantro leaves. Serve with sour cream and guacamole.Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-25116652183765858832012-06-15T11:02:00.000-07:002012-06-15T11:06:42.805-07:00On the Go SnacksI am not a supporter of only eating three meals a day. I have always had a good relationship with food and in the last three years I have been able to know (through how my body responds) what works for me and what doesn't. I cannot stress enough that everyone is different and everyone's bodies handle food in different ways. Some people can tolerate, without consequence, eating a lot of a certain food, while others cannot. If we just eat all the time and do not think about what we are eating and the positive or negative result, then there is an element of naivete on our part. Food is what fuels us through our day - it has the power to either support healthy and positive energy, or can result in the opposite - poor, addictive choices that cause continual cravings and inflammation. <br />
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I rarely leave home without a snack in my purse because I want to ensure that I make good choices. That said, I know that I make bad food choices when I am hungry. For example, at the end of the school day and I have eaten all the healthy food I brought with me - this is never a good situation for me. Another example would be if I go grocery shopping after school - the combination of being hungry and having the choice of many different foods usually results in a poor choice. I won't give you the details of what I eat because I am slightly embarrased to admit it. I try to make good choices, but I am definitely not without fault in this area. I KNOW THAT HAVING A SNACK WITH ME CAN HELP PREVENT BUYING SOMETHING THAT IS BAD FOR ME!<br />
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After talking with Michael the last few days, we came up with a few snack ideas that are portable and can be eaten without cutlery. I know I am sending you all over the web here, but I want to make sure you have access to the recipes so you can make them yourself. <br />
<ul>
<li>Bacon and steak bites <a href="http://deliciouslyorganic.net/bacon-and-steak-bites/">http://deliciouslyorganic.net/bacon-and-steak-bites/</a></li>
<li>Roasted macadamia nuts, cashews and almonds</li>
<li>Winter's Turkey Jerky <a href="http://wintersturkeys.ca/">http://wintersturkeys.ca/</a> (available at Amaranth, Planet Organic and Community - cheaper here)</li>
<li>Devilled Eggs <a href="http://www.marthastewart.com/317419/creamy-deviled-eggs">http://www.marthastewart.com/317419/creamy-deviled-eggs</a></li>
<li>Mushrooms stuffed with goat cheese and italian sausage. </li>
<li>Cauliflower Pizza bites <a href="http://joandsue.blogspot.ca/2012/05/cauliflower-pizza-bites.html">http://joandsue.blogspot.ca/2012/05/cauliflower-pizza-bites.html</a></li>
<li>Quinoa Bites <a href="http://alyssasfoodevolution.blogspot.ca/2012/05/quinoa-bites.html">http://alyssasfoodevolution.blogspot.ca/2012/05/quinoa-bites.html</a></li>
<li>Beet and Nut Pate with cucumber <a href="http://alyssasfoodevolution.blogspot.ca/2011/08/roasted-beet-and-nuts-pate.html">http://alyssasfoodevolution.blogspot.ca/2011/08/roasted-beet-and-nuts-pate.html</a></li>
<li>Guacamole and veggies <a href="http://www.marthastewart.com/341757/guacamole">http://www.marthastewart.com/341757/guacamole</a></li>
<li>Chicken Salad Wraps <a href="http://www.multiplydelicious.com/thefood/2012/01/sundried-tomato-bacon-chicken-salad-crostini/">http://www.multiplydelicious.com/thefood/2012/01/sundried-tomato-bacon-chicken-salad-crostini/</a> *use lettuce instead of the crostini.</li>
</ul>
Do you have any snacks that you like? Leave a comment and let us know! HAPPY SNACKING!Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-55261459792869886002012-05-20T08:43:00.002-07:002012-07-20T21:10:39.263-07:00Quinoa BitesThese Quinoa Bites are very versatile and can be adapted to include ingredients that you like. They can be made for an appetizer or even a mid-afternoon snack. After making them I was thinking about how they would be really good with bacon and cheese as a possible breakfast option. <br />
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<strong>Quinoa Bites </strong><br />
<br />
2 cups cooked quinoa<br />
1/4 finely chopped red onion<br />
2 cloves of garlic<br />
1/2 cup spicy calabrese salami sliced into small squares<br />
1/2 diced tomato<br />
1 tsp. butter<br />
1/2 tsp. dried oregano<br />
1/2 tsp. dried basil<br />
2 eggs<br />
1 1/2 cups cheese (I used goat milk mozzarella and feta)<br />
<br />
1. Preheat oven to 350'C. <br />
2. In a frying pan, melt butter over medium heat. Sautee the red onion and garlic for 2-3 minutes. Add in the salami, oregano and basil. Remove from heat.<br />
3. In a medium bowl, combine the quinoa and ingredients from the frying pan. <br />
4. Whisk the eggs and gently combine with the quinoa. Fold in the cheese and tomato. <br />
5. Place the quinoa mixture into 24 mini-muffin cups (or 12-15 regular muffin cups). If you do not have a non-stick pan, make sure you butter the muffin cups before placing the mixture in the cups. <br />
6. Bake for 15-20 minutes until slighltly browned on top. <br />
7. Let cool completely before gently removing from the cups. <br />
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<br />Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-10596121911635555132012-05-19T08:14:00.000-07:002012-05-19T08:23:48.131-07:00Pork Schnitzel with Tomato, Onion and MushroomsI have not posted in a very long time! It is not that I haven't been baking or cooking, time just seemed to fly by in the last few months. I have been trying to focus on coming up with some recipes for dinner mains. I noticed, with the help of a friend from Edmonton, that I have a lot of dessert recipes, but not a lot for mains. Since meat and vegetables dishes are a staple in my diet, it is about time that I focus on those. Most importantly, I need to share them with you! <br />
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This recipe is not fancy and is super easy to make. In the past, my mom would serve this with rice on the side, but if you do not eat grains, I suggest steaming your favourite vegetables instead. <br />
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<strong>Pork Schnitzel with Tomato, Onions and Mushrooms</strong><br />
<br />
3-4 lbs pork schnitzel (pork cutlets or chops can be used instead)<br />
1/2 red onion sliced thin<br />
10 white mushrooms sliced<br />
1 can (398 ml) organic tomato sauce<br />
1/4 cup water<br />
Salt and pepper<br />
1 Tbsp. arrowroot powder<br />
<br />
1. Preheat oven to 350'C.<br />
2. Salt and pepper both sides on the pork. Place in a 9x13'' glass baking dish. <br />
3. Place the sliced onions and mushrooms on top. <br />
4. Pour the tomato sauce and water on top. <br />
5. Cover with tin foil and bake for 60-75 minutes. <br />
6. Dissolve arrowroot powder in 1/4 cup of water. Pour into the liquid in the dish. Stir to thicken. *You can skip this step if you want the liquid to be thin. <br />
7. Serve with a side of your favourite steamed vegetables.<br />
<br />Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0tag:blogger.com,1999:blog-8918132477830461425.post-21478127098412960992012-04-08T09:55:00.000-07:002012-04-08T09:55:54.550-07:00Black Bottom CupcakesA few Fridays ago, the Foods and Fashion teacher at my school made some black bottom cheesecake cupcakes for our get-together after school. Of course I sat there wanting to try one, but knew the amount of sugar and white flour used would not sit well with my digestive system. I asked her to see the recipe and knew I could make a gluten free version that would be equally delicious. I know I am biased because I didn't actually taste her cupcakes, but for the sake of myself and anyone who tries these, I am sure you will be happy with the results. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloZ67FUpgSmZ8L7JR1E2EiO49pNs6qBph7yiTwxrsXzLchju0V1BNFbfr1MwhU-vyK_HXvUBm5_u7huria54AZ3HoFG7rrDwDuB625fInFxuazsOi5cy56eZdkY-IAF5bmLL85BkhUN0Y/s1600/black+bottom+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloZ67FUpgSmZ8L7JR1E2EiO49pNs6qBph7yiTwxrsXzLchju0V1BNFbfr1MwhU-vyK_HXvUBm5_u7huria54AZ3HoFG7rrDwDuB625fInFxuazsOi5cy56eZdkY-IAF5bmLL85BkhUN0Y/s320/black+bottom+3.JPG" width="239px" /></a></div><div style="text-align: center;"><strong>Gluten Free Black Bottom Cupcakes</strong></div><br />
<strong>Cream Cheese Topping</strong><br />
<br />
1/2 cup goat cheese<br />
1/2 cup organic cream cheese<br />
1 egg (whisked)<br />
3 Tbsp. honey<br />
1 Tbsp. vanilla<br />
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Blend the above ingredients together in a small bowl and set aside. *1 cup of cream cheese can be used if you do not like goat cheese.<br />
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Preheat oven to 350'C. Line one and a half muffin tins with parchment paper liners (18 total). <br />
<br />
<strong>Chocolate Batter (black bottom)</strong><br />
<br />
3 cups almond flour<br />
1/4 cup cocoa powder<br />
3/4 tsp baking soda<br />
3/4 tsp salt <br />
1/2 cup unpasteurized honey<br />
1/2 apple sauce<br />
3 large eggs<br />
1 tbsp vanilla<br />
1/2 dark chocolate chips<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB9C4_5kPBQCvJHs8lpzlL1Dui-kgKOxret-CR8Qmepi0rKEzPRlyR8c-2P-da8kwJcES4wI26mdMJrksuiHhDgWan3ukQ_JMisOYuYbGKhSWConaaJyQ2XwRNTCv3I5YJGAM1z_vB9kX/s1600/cake+dry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB9C4_5kPBQCvJHs8lpzlL1Dui-kgKOxret-CR8Qmepi0rKEzPRlyR8c-2P-da8kwJcES4wI26mdMJrksuiHhDgWan3ukQ_JMisOYuYbGKhSWConaaJyQ2XwRNTCv3I5YJGAM1z_vB9kX/s200/cake+dry.JPG" width="149px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDyps-blpi3fBWrVyn4-ZlwjdWybZgnkNtIfjrB350qbq0e2jKuT4MStdqY93_MnfNjYnJ4Pmb-0aZs2n-TvSEGWZf00G6SvLsMjHIsMZQsMYZrjoQxean89W96ELAeCET7AgvtmoekPx/s1600/cake+wet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDyps-blpi3fBWrVyn4-ZlwjdWybZgnkNtIfjrB350qbq0e2jKuT4MStdqY93_MnfNjYnJ4Pmb-0aZs2n-TvSEGWZf00G6SvLsMjHIsMZQsMYZrjoQxean89W96ELAeCET7AgvtmoekPx/s200/cake+wet.JPG" width="149px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Combine/shift the dry ingredients (first four ingredients) in a large bowl. Whisk the honey, apple sauce, eggs and vanilla in a small mixing bowl. Pour the wet ingredients into the large bowl with the dry ingredients. Using a hand mixer, mix the cake batter for about 1-2 minutes until thoroughly mixed. Fold in chocolate chips. <br />
<br />
Place a large tablespoon of chocolate batter into the lined muffin tins. Place two cherries (or a teaspoon of fruit only jam) into the middle of the batter. Push down slightly to create a hole. Spoon 1 teaspoon of the Cream Cheese topping on the top. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGgMJ21cVvIXepJ0idRrNZVeaLUK_lpI7uDrEWv8L1LhPZkDS8ehRjTzUYbjtbSONsm3lZvfTe_FV9Lr4d4pLuoDdJGkK-h6BZxwrI2jRoun37NKie1r-NxX58bLQbmhFxx11CfuWk9gk/s1600/black+bottom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGgMJ21cVvIXepJ0idRrNZVeaLUK_lpI7uDrEWv8L1LhPZkDS8ehRjTzUYbjtbSONsm3lZvfTe_FV9Lr4d4pLuoDdJGkK-h6BZxwrI2jRoun37NKie1r-NxX58bLQbmhFxx11CfuWk9gk/s200/black+bottom.JPG" width="149px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtAx8_KmJKhRRN_r7UpTYkS1Qs21iE9JCi1HGH8aWz8oq57tVDnUgn3KEnmWf1SaSRddE6uc-B1yYozOoyKffckSphyqZs4n17u0ediBnm16KyqRWb-6gt-x9TR_Jg81Qi5NYS4CH156Y/s1600/black+bottom+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtAx8_KmJKhRRN_r7UpTYkS1Qs21iE9JCi1HGH8aWz8oq57tVDnUgn3KEnmWf1SaSRddE6uc-B1yYozOoyKffckSphyqZs4n17u0ediBnm16KyqRWb-6gt-x9TR_Jg81Qi5NYS4CH156Y/s200/black+bottom+2.JPG" width="149px" /></a></div><br />
Bake for 20-25 minutes until a toothpick inserted in the middle comes out dry. Let cool completely before serving. <br />
<br />
<div style="text-align: center;"><br />
</div>Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-70731504425142763952012-03-12T17:07:00.001-07:002012-06-10T09:19:59.821-07:00Grain Free Pizza Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcJumAkSnvsGVkaHlTEbHDrHWkWLJ87gQwHbHkwFfJnPNB9GO29JRwEokrKHt55gc50-xi9GCjR8ozlzlWY47HccgIlcpLYKcNIxQdqWUQ6K3oOAXLekK05qrGHuLDpobESo2S5LyYqJ7/s1600/pizza+slices.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcJumAkSnvsGVkaHlTEbHDrHWkWLJ87gQwHbHkwFfJnPNB9GO29JRwEokrKHt55gc50-xi9GCjR8ozlzlWY47HccgIlcpLYKcNIxQdqWUQ6K3oOAXLekK05qrGHuLDpobESo2S5LyYqJ7/s320/pizza+slices.JPG" width="239px" yda="true" /></a></div>
It has been a few weeks since I went grain free. I am feeling much better and not nearly as swollen. My energy levels throughout the day are more 'normal' than they were before...I guess before I felt/was tired all the time. I am going to be grain free until at least the end of May, so it was important that I find a substitute for the usual gluten free pizza crust we use. This whole process has made me really think about the gluten free products I was buying and how they aren't really that good for me. Yes, they are gluten free, but they still have ingredients (like rice flour) that can irritate some people's small intestines. <br />
<br />
I have been trying out a few different grain free pizza crust recipes that I found online, but none were really very good. I came across a recipe that used coconut flour (it was for a breakfast pizza) and decided to try it out with a few modifications. I really, really like this pizza crust and know that I will be making it again. <br />
<br />
<strong>Grain Free Pizza Crust</strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5QCQu-ckkw7vGV_SsdD_JHtysfSvcqRySbaVTjdngERUVGu58WaPZXvlR7p_WYbq90C38qmavW0c5abVLKJsY0R4rpdlnxpEXPYtmmkMsiouUR6r0Gxx9hBhiCPG7WM3A5Zn70RSlU1O/s1600/pizza+dry.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5QCQu-ckkw7vGV_SsdD_JHtysfSvcqRySbaVTjdngERUVGu58WaPZXvlR7p_WYbq90C38qmavW0c5abVLKJsY0R4rpdlnxpEXPYtmmkMsiouUR6r0Gxx9hBhiCPG7WM3A5Zn70RSlU1O/s200/pizza+dry.JPG" width="150px" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients</td></tr>
</tbody></table>
*makes one 10" pizza crust<br />
<br />
1/2 cup coconut flour<br />
1 clove of garlic (chopped finely)<br />
1 tsp dried basil<br />
1/2 tsp oregano<br />
1/2 herb salt<br />
1/2 tsp baking soda<br />
1/2 cup grated parmesan cheese<br />
3 eggs<br />
1/2 cup coconut milk<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2jqf2EtGLvwkbobCSkS1Df_mbAv7PMEDn4-gP9jENAUHfO1Oqs38UFaXNKg5kvVqhRg2SPBVPk3C39FsAvT_Ay7eSz3KmkAnVdYS2rnMAd0Ce9_cQOcUDM32NfS8vCAsssozh1iX9Gl4/s1600/dough.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2jqf2EtGLvwkbobCSkS1Df_mbAv7PMEDn4-gP9jENAUHfO1Oqs38UFaXNKg5kvVqhRg2SPBVPk3C39FsAvT_Ay7eSz3KmkAnVdYS2rnMAd0Ce9_cQOcUDM32NfS8vCAsssozh1iX9Gl4/s200/dough.JPG" width="149px" yda="true" /></a></div>
Preheat oven to 425'C. Grease a piece of parchment paper with olive or almond oil. In a medium bowl, combine the coconut flour, garlic, basil, oregano, salt, baking soda and parmesan cheese. In a small bowl, whisk together the eggs and the coconut milk. Pour the liquid mixture into the dry ingredients and mix until it resembles mashed potatoes. Spread the mixture out into a circle using a knife or use another piece of parchment on top and roll it into the desired shape and thickness. <br />
<br />
Bake at 425'C for 15-20 minutes until lightly brown on top. Top with your favourite pizza toppings and cook for 5-10 more minutes.<br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRkqIN4byNMuAaYgzWzuefFElkQV578lSw7y9fM9Zz0C1jeg8N2RLpW5W8kv8tmjGDksHCGrAStbMsyVWEa9ZmM9XnhzEO7Ygqik6ZsHzm8-nYS4EE3ltHEy5dor51Ol_6yJONuDzTMzw/s1600/cooked+pizza+crust.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRkqIN4byNMuAaYgzWzuefFElkQV578lSw7y9fM9Zz0C1jeg8N2RLpW5W8kv8tmjGDksHCGrAStbMsyVWEa9ZmM9XnhzEO7Ygqik6ZsHzm8-nYS4EE3ltHEy5dor51Ol_6yJONuDzTMzw/s200/cooked+pizza+crust.JPG" width="149px" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baked</td></tr>
</tbody></table>Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com8tag:blogger.com,1999:blog-8918132477830461425.post-12299371298089689002012-02-29T17:09:00.001-08:002012-06-21T16:58:49.871-07:00Brad's Birthday CakeI recently asked my grade 9 students to think about what they are passionate about. I really emphasized the point that each one of us has something that makes us happy and (most likely) brings a sense of contentment to others. I told them about how much I love baking and how no matter what I am making that I always enjoy creating something delicious. I can't even begin to explain how proud I am when people comment on my baking - this usually happens with a mouthful of something delicious, but nevertheless, it makes me happy. I live for the moment when everyone takes that first bite and there is quiet around the room while they realized what they just put in their mouth. Last Sunday, I made a birthday cake for my brother Brad. It was to celebrate his 25th birthday, but also to acknowledge his completion of his first CrossFit workout earlier that morning. I was proud of him and put everything I had to make that cake delicious. <br />
<br />
The combination of fluffy whipped cream and the dark chocolate ganache layer makes this a perfect choice for a special occasion. <br />
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</div>
<strong>Brad's Birthday Cake</strong><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBonokqSAqtt4iWu1fJiSdnUzA-xcjkzhWCm0BM43b_GtNpsIPB1a3cy2P3V6n_6nSH0SoyBuq4CeMDj42t5xqcia4NKpAkqyo2oUAz8PvO9S77gO-76oyXeC_dJj9eeXnBHac_IXSKkP/s1600/bday+cake+2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBonokqSAqtt4iWu1fJiSdnUzA-xcjkzhWCm0BM43b_GtNpsIPB1a3cy2P3V6n_6nSH0SoyBuq4CeMDj42t5xqcia4NKpAkqyo2oUAz8PvO9S77gO-76oyXeC_dJj9eeXnBHac_IXSKkP/s320/bday+cake+2.JPG" uda="true" width="239" /></a></div>
3 cups almond flour<br />
1/4 cup cocoa powder<br />
3/4 tsp baking soda<br />
3/4 tsp salt <br />
1/2 cup unpasteurized honey<br />
1/2 cup apple sauce<br />
3 large eggs<br />
1 tbsp vanilla<br />
1/2 cup dark chocolate chips<br />
<br />
Preheat oven to 350'C. Place a circle of parchment paper in the bottom of a 9'' round springfoam cake pan. Grease the paper and sides of the pan with grapeseed oil. <br />
<br />
Combine/shift the dry ingredients (first four ingredients) in a large bowl. Whisk the honey, apple sauce, eggs and vanilla in a small mixing bowl. Pour the wet ingredients into the large bowl with the dry ingredients. Using a hand mixer, mix the cake batter for about 1-2 minutes until thoroughly mixed. Fold in chocolate chips. Pour the batter into the prepared cake pan.<br />
<br />
Bake for 35-40 minutes until a toothpick inserted in the middle comes out dry. Let cool completely. <br />
<br />
<strong>Ganache Filling</strong><br />
<br />
2 Green and Blacks 85% dark chocolate bars chopped (or equivalent to 1 cup)<br />
3/4 cup organic heavy cream<br />
1/4 cup unpasteurized honey<br />
1 tsp vanilla<br />
pinch of salt<br />
<br />
In a medium saucepan, bring cream to a boil. Remove from heat immediately and stir in dark chocolate until fully melted. The mixture will thicken slightly as you stir. Add honey, vanilla and salt and stir. Let it cool at room temperature for about 5 minutes. Place in the fridge for up to 25 minutes until the mixture is thick - you should still be able to stir it with a spoon (a bit thicker than pudding consistency). <br />
<br />
<strong>Whip Cream Icing</strong><br />
<br />
1 1/2 cups organic whipping cream<br />
1 tsp vanilla<br />
1 tbsp unpasteurized honey<br />
<br />
Using a hand mixer, whip the cream until firm peaks form. Fold in the vanilla and honey. Set aside for decorating.<br />
<br />
<br />
<strong>Completing the Cake</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpzTvsdFPuT8nsMU6hcnyTb6Uf7n0-jfOSAn-Ufkmiyxvxz2kux-XgoQAu9gQGZ2Ew09A0jkn6YE8JQbtfWNR-ehfgJt_jN4f2XQLlaKq_hPvSGpxKHKtWFcD1Y6guubign4HHws21_Oo/s1600/bday+cake+3.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpzTvsdFPuT8nsMU6hcnyTb6Uf7n0-jfOSAn-Ufkmiyxvxz2kux-XgoQAu9gQGZ2Ew09A0jkn6YE8JQbtfWNR-ehfgJt_jN4f2XQLlaKq_hPvSGpxKHKtWFcD1Y6guubign4HHws21_Oo/s200/bday+cake+3.JPG" uda="true" width="149" /></a></div>
<br />
Remove the cake from the pan and slice it in half horizontally. Spread the ganache mixture over the bottom portion of the cake. Place the top half gently on the ganache. Complete the cake by spreading the whip cream on top and on the sides. If your whip cream does not hold on the sides, you will have to whip it longer. Sprinkle with grated dark chocolate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCx5zLVWDqmoPSQunpAYAJb3sl4MGtzaCfufgmJCoU2vFpaqFX7ql-wCvjToVZ4C1H99rEDmft65OAC0312VgcJ80WfPq94Wtuc2PrXol3rNpwofpmsfkjkbHTzLUF8QwxrzCG84shyphenhyphend3g/s1600/bday+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCx5zLVWDqmoPSQunpAYAJb3sl4MGtzaCfufgmJCoU2vFpaqFX7ql-wCvjToVZ4C1H99rEDmft65OAC0312VgcJ80WfPq94Wtuc2PrXol3rNpwofpmsfkjkbHTzLUF8QwxrzCG84shyphenhyphend3g/s320/bday+cake.JPG" uda="true" width="239" /></a>Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com8tag:blogger.com,1999:blog-8918132477830461425.post-34247230355351088382012-02-24T09:47:00.002-08:002012-02-25T08:11:49.385-08:00Going Grain-freeThe internet is a great resource for finding information and recipes. I think of my grandmother and her recipe binders and know that having access to millions of recipes online is much easier than searching through binders. Don't get me wrong, her binders contain years of cooking, baking and sharing of timeless recipes with her family and friends. The digital age has not taken away what is in the binders, but has made it easier and faster to access recipes. The ironic part of this is that I still print out recipes that I find on the internet because I do not always have access to a computer in my kitchen. I also like to be able to write on the recipe if I changed anything. I have a recipe binder in my cupboard, but it is not organized - I need to get on that ASAP! Or, at least type up the recipes and save them on my computer for the day that Brittany and I publish a cookbook! We need to get on that...<br />
<br />
Yesterday, I visited my naturopath, who I haven't seen in over a year. My body and mind feel tired all the time and no matter what I eat (whether really clean or somewhat unclean) I cannot feel better. It is a hard thing to be worn down and stuck in a rut. After conducting bio-meridian tests, she told me that my body was creating anti-bodies in my small intestine to gliadin, which is a glycoprotein found in grains. My thyroid and adrenals were being affected, which resulted in feeling tired and puffy all the time. There is so much of this that I don't understand, but I will be doing more research. I thought that eating gluten-free was good enough, but it turns out that all grains (including rice, oats, corn, kamut, spelt...) can be harmful to our digestive system, which leads to unnecessary inflammation in our bodies. <br />
<br />
In the last few months we've been eating more rice and oatmeal. I've also been having spelt toast in the mornings once in a while. I also love (and am slightly addicted to) rice crackers. There is also the issue of a certain gluten-free pizza binge every Saturday night for a month or so. I was not eating as much gluten, but was substituting for other gluten-free grains (like rice and oatmeal) that may be wearing my body down and causing problems with nutrient absorption. So now, I am going grain-free, which means eliminating all the grains that I do eat. It will take at least 3 months of clean eating to eliminate the antibodies, inflammation and to repair the damage.<br />
<br />
This is where the internet comes in; it will be helpful to know what I can eat that is grain-free, but also finding different recipes to try. This isn't going to be difficult; it is a matter of finding healthy substitutes for the grain foods I do love (like rice crackers). Almond flour, coconut and amaranth flour are likely going to be my staple grain-free baking ingredients - this isn't different from what I usually bake with. I am also excited to try some quinoa flour recipes. Quinoa is loaded with protein and is a great substitute for rice. I think my biggest concern with this is ensuring the recipes I do try are still nutritious and not just loaded with heavy starches (like potato flour).<br />
<br />
The first recipe I am going to try is for a grain-free pizza base that includes quinoa, buckwheat, potato and arrowroot flours. I will try it out and post the recipe if it meets mine and Michael's approval.Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-32420176366219350892012-01-20T09:45:00.003-08:002012-02-25T09:12:08.646-08:00Kale and Apple SaladIt has been almost a month since I posted a recipe - must be the post-Christmas lull...<br />
<br />
Here is a recipe for a delicious salad that includes kale. I've always sauteed or baked my kale. On New Year's Eve, one of my mom's friend's brought a kale salad with blue cheese and I sat there investigating every single ingredient. It was so good! I asked her a few questions and pondered how I could make it better. Here is the result of my pondering: <br />
<br />
<strong>Kale and Apple Salad</strong><br />
<br />
<strong>Dressing</strong><br />
<br />
1/8 cup olive oil<br />
1/8 cup lemon juice<br />
1-2 tsp. honey<br />
<br />
Whisk together and set aside.<br />
<br />
<strong>Salad Ingredients</strong><br />
<br />
1 bunch of kale (washed, center ribs and stems removed, leaves thinly sliced crosswise)<br />
1/4 tsp. sea salt<br />
1 apple pear diced (or granny smith)<br />
1/4 cup dried cranberries or blueberries<br />
1/4 toasted almond<br />
1/4 crumbled goat cheese<br />
<br />
Place the sliced kale in a medium bowl and sprinkle with salt. Gently massage the salt into the kale until it turns a darker green and is softened. In a small bowl, place the diced apple and the dressing, tossing to coat. This will stop the apple from turning brown. Add the apple dressing mixture, cranberries, and almonds to the kale. Toss the salad together. Crumble the goat cheese on top.<br />
<br />
*This salad will keep in the fridge for about 5 days. It actually tastes better after a day or two!Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-50372026209319358862011-12-29T20:07:00.002-08:002012-02-25T09:08:59.605-08:00Dark Chocolate Cranberry BiscottiChristmas is over and I am very sad about that, but I am happy to still have quite a few days left of my Christmas holidays. Over the last few weeks I made pecan shortbread, gingerbread, pecan and raisin mini-muffins, chocolate macaroons, and dark chocolate truffles. The highlight of my holiday baking was being given the responsibility, along with my cousin Courtney, to make dessert for Christmas day supper. We made a Honey Ricotta cheesecake courtesy of Giada De Laurentiis <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-ricotta-cheesecake-recipe/index.html" target="_blank">recipe here</a> and Elana's Dark Chocolate mousse <a href="http://www.elanaspantry.com/dairy-free-chocolate-mousse/" target="_blank">recipe here</a>. Both were delicious and, best of all, I ensured they were gluten free. I made some changes to both recipes to bring down the amount and kind of sweetener that was in them. There were no complaints on Christmas day! <br />
<br />
I recently tried the biscotti recipe from <a href="http://cavewomancafe.wordpress.com/" target="_blank">The Cavewoman Cafe</a>. While making the biscotti, I made some slight changes to their recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXyzleFI8gwQxT7IJnUwoZk_cBoTyuV-NoLkl-OK5EOXKdV8OGfG2JxRy1TSx1VPVh5xY68vzBTMSqPGzJmIU7y3197QzytdoJt-oSkiAzFwCzVMHlVsZTIlBFb6PPq1UwhX1UboA8DTT/s1600/biscotti.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXyzleFI8gwQxT7IJnUwoZk_cBoTyuV-NoLkl-OK5EOXKdV8OGfG2JxRy1TSx1VPVh5xY68vzBTMSqPGzJmIU7y3197QzytdoJt-oSkiAzFwCzVMHlVsZTIlBFb6PPq1UwhX1UboA8DTT/s320/biscotti.JPG" width="239" /></a></div><strong>Dark Chocolate Cranberry Biscotti </strong><br />
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1/4 cup honey<br />
2 eggs<br />
1 tbsp. vanilla <br />
3 cups almond flour<br />
1/4 tsp. salt<br />
1 tsp. baking soda<br />
1/2 chopped dark chocolate (I use Bernard Callebaut)<br />
1/2 cup dried cranberries (or blueberries)<br />
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Preheat the oven to 325'F. Line a baking pan with parchment paper.<br />
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In a large bowl, combine the dry ingredients - almond flour, salt and baking soda. In a smaller bowl whisk together the eggs and vanilla. Pour the egg mixture into the dry ingredients. Combine until all dry ingredients are blended in. Fold in the dark chocolate and cranberries.<br />
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Sprinkle the parchment paper with about a tablespoon of almond flour (dusting). Place the biscotti dough in the middle of the parchment paper and create a log. You can fold the parchment paper over the dough to avoid your hands sticking to the dough. Your log should be about 12'' long. Press down (flatten) the log so it is about 3/4'' thick. Bake for 30 minutes. Remove and let cool. Once cool, gently slice the biscotti into slices. Place the slices back on the tray and bake for 3 minutes, flip the slices onto the other side and bake for 3 more minutes. Serve with goat's milk (Michael's favourite) or a nice cup of tea!<br />
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*Optional - melt some dark chocolate and drizzle over the top of the biscotti.Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com1tag:blogger.com,1999:blog-8918132477830461425.post-83210873317290126432011-12-19T13:40:00.001-08:002012-12-12T19:29:08.255-08:00Christmas Baking - Honey Butter TartsFor me, Christmas wouldn't be complete without an array the baking. In the past, my mother would prepare trays and trays of delicious treats weeks before Christmas and freeze them until just the right time. It was amazing how much baking she would do. One of my favourites were the classic butter tart. I have to say that the combination of flaky, buttery shell and sweet and yummy filling has left great memories for me. I needed to work on adapting this classic to make it gluten-free. I knew that nothing could replace the flaky tart shell. I wanted a gluten-free shell that was so delicious that no one would care that it wasn't the same as the traditional shell. When Michael tried one, he immediately said that it reminded him of something his mom made in the past - how perfect that this new gluten- free treat tasted like something his mom had made for him.<br />
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><u><strong>Honey Butter Tarts</strong></u></span><br />
<span style="font-family: Times New Roman, serif;">*makes about 36 mini tarts</span></div>
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<b><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Filling </span></b></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/4 cup organic unsalted butter </span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/4 cup unpasteurized honey</span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/4 cup coconut milk (or organic heavy cream)</span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 tsp vanilla </span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 eggs, beaten lightly </span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">½ cup raisins (for later)</span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Directions</span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a small pot melt butter over medium-low heat.<span style="mso-spacerun: yes;"> </span>Add honey, coconut milk and vanilla.<span style="mso-spacerun: yes;"> </span>Whisk together and continue to heat until the ingredients are combined. Remove from heat and allow mixture to cool until almost room temperature. Whisk in beaten eggs slowly.</span></div>
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<b><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Tart Shells </span></b><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">(make while the filling is cooling)</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Preheat oven to 350’F.<span style="mso-spacerun: yes;"> </span>Line a mini-cupcake pan with mini paper-liners and spray lightly with grapeseed or almond oil.</span></div>
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1/2 cup flaked unsweetened organic coconut</span><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-language: EN-CA; mso-no-proof: yes;"><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> <stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><shape alt="http://www.assoc-amazon.com/e/ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B000F4D5GC" id="Picture_x0020_1" o:spid="_x0000_i1025" style="height: 0.75pt; visibility: visible; width: 0.75pt;" type="#_x0000_t75"><imagedata o:title="ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B000F4D5GC" src="file:///C:\Users\ALYSSA~1.PAR\AppData\Local\Temp\msohtmlclip1\01\clip_image001.gif"></imagedata></shape></span><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><br />
1/2 cup chopped pecan pieces<br />
1/4 cup almond flour</span><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-language: EN-CA; mso-no-proof: yes;"><shape alt="http://www.assoc-amazon.com/e/ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B000EVKHNA" id="Picture_x0020_2" o:spid="_x0000_i1026" style="height: 0.75pt; visibility: visible; width: 0.75pt;" type="#_x0000_t75"> <imagedata o:title="ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B000EVKHNA" src="file:///C:\Users\ALYSSA~1.PAR\AppData\Local\Temp\msohtmlclip1\01\clip_image001.gif"></imagedata></shape></span><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><br />
1/8 cup melted butter <br />
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Place all of the dry ingredients into a food processor and pulse until the mixture is fairly fine. Add in the butter and pulse several times in short bursts until the crumbs are moist.<br />
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Place a teaspoon of the crumbs in each mini-cup. Using your fingers (or a small spoon) gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.<span style="mso-spacerun: yes;"> </span>Bake at 350’F for about 7 minutes. </span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place a few raisins in the bottom of each pecan tart shell. Pour butter mixture to top of paper liner (see picture below). Bake for 15 minutes or until filling is bubbling. Allow to cool until they are room temperature.<span style="mso-spacerun: yes;"> </span>Place in the fridge until ready to serve. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvOOwGmhBn8Uf15sIXtze1nSi9sB3B_8vPRKKYWJRDV4PlVQDjpMlxbcNqzLts_EPTEwxqwBNNns-EBwBnl29kgw_sW-f5vXh-YTkWZxekxolxAi9HUuB2IFc-e-hmW2Y06hkVRSQMGRH/s1600/tarts" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvOOwGmhBn8Uf15sIXtze1nSi9sB3B_8vPRKKYWJRDV4PlVQDjpMlxbcNqzLts_EPTEwxqwBNNns-EBwBnl29kgw_sW-f5vXh-YTkWZxekxolxAi9HUuB2IFc-e-hmW2Y06hkVRSQMGRH/s200/tarts" width="200" /></a><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">*Note – The mixture may stick to regular paper liners – placing the tarts in the freezer and then removing the paper once frozen is a suggestion that helps with this. If you can find the Paper Chef mini parchment paper liners they work really well and should not stick at all. </span></div>
Alyssa Phttp://www.blogger.com/profile/11023383121479122861noreply@blogger.com0