My Sweet Marie

Archive for July 2013

Yesterday I went blueberry picking with Melissa and the kids! so today I had to bake something with those fresh blueberries! they were calling out to me, bake me, bake me up! I made a beautiful loaf using the berries and adding in some fresh lemon as well. My house smells heavenly right now! give this a go and let me know how you like it!

Ingredients:

  • 1 1/2 cups gluten free flour blend
  • 1 tbsp. coconut flour or flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup of milk
  • 1 cup coconut sugar
  • 3 eggs
  • 2 tsp grated lemon zest
  • 1/2 tsp vanilla
  • 1/2 cup melted butter or coconut oil
  • 1 1/2 cup blueberries

Lemon Glaze

  • 1 cup confectioners sugar
  • 2-3 tbsp. lemon juice

Directions:

  1. Preheat oven to 350. Grease a 9×5 loaf pan with coconut oil
  2. In a med. bowl, sift your flour, baking powder, and salt. Set aside.
  3. In a large bowl or food processor, blend eggs, milk, sugar, lemon zest, vanilla and oil.
  4. Blend on low till well blended.
  5. Slowly add in the dry ingredients.
  6. In a separate bowl blend the berries with the coconut flour. fold them gently into the batter.
  7. Pour the batter into the well greased loaf pan. bake 50-55 minutes using the toothpick to test.
  8. let cool in the pan for at least 10 minutes before cooling on a wire rack.
  9. For the lemon glaze, whisk the sugar and lemon juice, it should be thick and pourable. Pour the mix over the loaf and let drip down the sides.
  10. Enjoy with a cup of tea and some fresh air!

 

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If you are cutting out sugar or diminishing it, this is the recipe for you! Also, if you are looking to add Chia Seeds to your diet and need way to get it in there, here’s a tasty way to have a treat and feel good about it! Please let me know what you think!

Ingredients:

  • 2 tbsp. chia seeds
  • 2 tbsp. water room temp
  • 2 tbsp. agave or coconut sugar
  • 2 cups fresh berries, washed and smashed

Directions:

  1. Blend the chia seeds and water and let sit while tending to your berries. Will take about 10-15 minutes to gelatinize.
  2. Clean and mash your berries of choice.
  3. Add the chia seeds to the berries. Place in a clean jam jar and refrigerate.
  4. enjoy on toast or with ice cream…I could go on and on…yummy!

The reason we use green tomatoes in this recipe is because they are firm. Feel free to use any tomato, yellow, red or orange, as long as they are firm or you will end up with a sloppy mess! These tomatoes are baked therefore, in my opinion, healthier! With tomato season upon us, it’s time to give them a go! Invite a friend over, have them ready to go in the oven, sit by the pool while they bake then serve them up with lemon wedges, mayo or ranch dressing! They’d make a great appetizer or side dish! Here’s how to do it:

Ingredients:

  • 1/2 cup gluten-free flour
  • 2 eggs, lightly beaten
  • 5 cups of gluten-free corn flakes crushed
  • salt and pepper
  • 1/4 tsp cayenne
  • 2 lbs of fresh, firm tomatoes cut into 1/4″ rounds
  • lemon wedges or ranch dressing for serving

Directions:

  1. Preheat oven to 425
  2. Place wire racks on your baking sheets.
  3. Place flour, eggs and corn flakes all in separate bowls and season each of them with salt and pepper.
  4. Stir the cayenne into the flour bowl.
  5. Coat each slice of tomato first with the flour, then egg and then the crumbs, pressing lightly to adhere.
  6. Arrange tomatoes in a single layer on the racks and bake till golden brown, about 15 minutes.
  7. serve with lemon or ranch dressing or simply mayo slightly seasoned!

This recipe is infused with classic salty, sweet-and-sour Asian flavors, tender noodles and crisp vegetables deliver wonderful flavors and textures. Use wider rice noodles, not the very thin, vermicelli-style ones, and look for more nutritious brown rice versions. Supermarket gluten-free rotisserie chicken is a convenient way to infuse this dish with protein without turning on the oven. Here’s how to do it:

Ingredients:

  • ½ pound (½ package) gluten-free Thai rice noodles
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten-free soy sauce
  • 1½ tablespoons fish sauce
  • optional 1 tablespoon sesame oil or peanut oil
  • 1 tablespoon honey, coconut sugar or brown sugar
  •  1 teaspoon Asian hot sauce, such as Sriracha, or     ¼ teaspoon red chili flakes
  • 1 garlic clove, finely minced
  • 2 teaspoons finely minced ginger
  • 4 cups shredded cooked gluten-free rotisserie chicken
  • 2 medium carrots, sliced into thin matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 English cucumber, halved length wise and thinly sliced crosswise
  • 2 cups bean sprouts 2 green onions (scallions), white and green parts, thinly sliced
  • ⅓ cup cilantro or Thai basil, roughly chopped, for garnish
  • 2 tablespoons sesame seeds, for garnish 1 lime, sliced into wedges, for garnish (I use chopped peanuts for garnish as I have a sesame seed allergy! either is yummy!)

Directions:

1. cook noodles according to pkg directions. Drain well and place noodles  in the bowl.

2. Meanwhile, stir rice vinegar together with soy sauce, fish sauce (if using), sesame or peanut oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. Add this dressing to noodles and toss to coat.

3. Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.

4. Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds or peanuts. Serve with lime wedges on the side.

**** For vegetarian, omit the chicken and add tofu or endame beans**

Chia seeds are super healthy for you, sprinkle them on salad, soup or try this recipe out for a dairy-free, gluten-free dessert! This would be great for kids or adults and feel free to switch up the fruit to berries or bananas etc, add nuts…let me know your favorites!

Ingredients:

  • 1 cup coconut milk (I have used almond milk as well)
  • 3/4 cup mango chopped/sliced into bite sized pieces
  • 2 tbsp. chia seeds
  • 1 tbsp. shredded coconut
  • 2-4 tbsp. honey to taste or agave

Directions:

  1. In a large mason jar, combine all ingredients. shake well to combine all ingredients. Cover tightly.
  2. Leave in fridge overnight, shaking every once in a while.
  3. serve in a martini glass for a neat presentation topped with a sprinkling of coconut!

Here’s a lovely dish that can be a side dish or a main! This paired up with more veggies or a salad would work for me! It’s full of iron and protein so go ahead, have seconds! enjoy this tasty treat and feel free to go crazy and add an ingredient that speaks to you!

Ingredients:

  • 1 tbsp. olive oil
  • 1 small onion finely chopped
  • 1-2 cloves of garlic minced
  • 1 cup quinoa rinsed
  • 1 1/4 cup water or veggie broth
  • 5 cups or 5 oz baby spinach washed
  • 1 tbsp. lemon zest
  • salt and pepper to taste

Directions:

  1. In a large saucepan, sauté the onion and garlic in the olive oil. Add the quinoa and cook for 1 minute.
  2. Add the water or broth and bring to a boil.
  3. Reduce heat and simmer, covered, till water has been absorbed. ( 20 minutes or so)
  4. Stir in the spinach, lemon zest and salt/pepper.
  5. enjoy on its own or with a side salad!

We were in Mexico this winter and had great kabobs at El Fagon, they were the best kabobs of my life. Strangely all the veggies and meat were cut precisely identical, exact same size. I’d like to know how they did that! I did my best to replicate the recipe but it wasn’t easy! You will love these!

 

Ingredients:          

  • 1/4 cup soy sauce (gluten-free or tamarin sauce GF)
  •  3 tablespoons     light brown sugar
  •  3 tbsp. white vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp garlic pepper seasoning
  •  4 oz 7 UP or Sprite
  •  2 lbs of steak cut into thick cubes
  • 2 red or orange or green peppers cut into nice big chunks
  • 1/2 lb mushrooms washed, stems removed
  • 1 pint cherry tomatoes
  • 1 pineapple cored and cut into chunks the size of the steak

Directions:    

  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder,  salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
  2. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

  3. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.