Adventures in Alternative Health: Grow Your Own Wheat Grass Guide

Although this nutritional green starts with the word “wheat”, as far as I’ve researched, it’s not pure evil like other wheat-y things. Wheat grass is a plant in the wheat family, but the leaf itself is generally accepted as gluten-free (the seed is not)*. But to cover my own butt, the Mayo Clinic suggests consulting with your doc first before eating wheat grass if you have celiac.** Now that that’s out of the way…

Growth Day 20

Growing wheat grass has been incredibly easy and fun. My spouse and I got hooked on wheat grass shots from Inta Juice years ago, but have moved since then and haven’t had our wheat grass shots in a while. So for Valentine’s Day this year I bought him all the supplies to grow our own.

Raising wheat grass is kind of like growing grass in your yard. You water it a few times a week, and it just goes and goes! I think even the blackest of thumbs could easily tackle the wheat grass challenge.

Wheat grass is toted as a miracle plant, kind of like kale, but unlike kale there is significantly less evidence for its uses. If you just google wheat grass, many sites will try to convince you that it can cure cancer, reverse tooth decay, supplement all your daily vegetables, make you instantly lose ten pounds, and all kinds of unproven (and quite frankly, ridiculous) claims.

For my leafy-greens money, I’m a kale girl through and through. But wheatgrass is easy to grow, adds variety to my diet, and does have its own proven nutritional value. Also, like I said, its super easy to grow and lots of fun to see the end result.

There are all kinds of guides on how to grow your own wheat grass, and I’m not saying this is the best method, but it was super easy and worked great for me. Feel free to copy and enjoy!

Here’s my super easy how-to guide:

(I've included links to the products I used on amazon for your shopping ease! I am in no way affiliated with these products though so I can't guarantee their quality, but they worked for me. When you shop through these links you support Celiac Sanctuary, so thank you!)

Day 1

1. Soak seeds (amount depending on the size of your tray. I used 1 1/2 cups) in cool water for 12 hours. Drain water, carefully rinsing seeds (they could sprout at any time!), and cover with cool water for another 12 hours.  Repeat for a total of 36 hours.

Day 3

2. Spread wheatgrass seeds evenly across soaked soil in a wheat grass tray. Make sure you keep the soil moist! This usually means watering the seeds every day until they have sprouted. Keep in a warm, sunlit area.

Day 7

3. Continue to water the wheatgrass as needed, about every other day. Once the seeds are sprouted, make sure you don’t over-water as this causes mold has adverse health effects.

Day 24

4. Juice immediately after harvest! (Although I love my auto-juicer, I bought and used a manual juicer per multiple websites recommendations. I found this worked perfectly for my wheat grass and I highly recommend it! I think you get the most juice out of it that way, and its kind of fun!)

My wheat grass harvest resulted in 4 shots. I highly recommend a apple juice chaser. Bottoms up!

*http://www.foodrepublic.com/2013/01/04/wheatgrass-juice-gluten-free

** http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/wheatgrass/faq-20058018

Simple Spaghetti Squash (For Beginners)

I recently rediscovered spaghetti squash. Apparently I used to eat this as a kid, but I have zero memory of it, and just became interested in it again via my favorite guilty pleasure and massive time waster, the great Pinterest.

Honestly, I didn't have high hopes for spaghetti squash. A vegetable that can substitute for noodles? Yeah...that sounds great... Kind of reminded me when a friend told me if I was hungry for something sweet, instead of eating dessert I should chew gum. (We're not friends anymore. Obviously).

But actually, spaghetti squash was pretty great. If you have celiac disease like me and understand that traditional noodles are the root of all stomach evils, this is a great alternative. Or, you know, if you just want to eat healthier, this is a perfect choice, too.

Spaghetti squash with marinara sauce

Spaghetti squash isn't exactly like the traditional noodle, so don't dive into it thinking that's what you're getting. You'll only be disappointed. See my rant on imitation foods here.  I encourage you to enjoy spaghetti squash for what it is. The texture is less chewy than a traditional noodle, in an odd way it makes you feel more hydrated (you'll have to try it to believe), and it doesn't need a lot of sauce. No, seriously. I tried it multiple ways, and my favorite by far was just a little olive oil, garlic, thyme, and salt.

There are so many spaghetti squash instructions floating around there, but this is what worked best for me. Enjoy!

A large bowl of yum!

Ingredients:
1 spaghetti squash
1/2 tablespoon olive oil
1 clove minced garlic
1/4 teaspoon fresh thyme
pinch of salt and pepper

Directions: 

Step 1: Preheat oven to 375. Cut the spaghetti squash in half. For me, this was the most difficult part, but I can't imagine trying to do it while hot, so cut it before cooking!

Step 2: Scoop out the seeds and the stringy middle. Common misconception that this is the "spaghetti" part. Its not! Get rid of it!

This is what your squash should look like cooked. I couldn't imagine this turning into noodles, so that's why I'm adding it for you non-believers :) 

Step 3: Place spaghetti squash on tin foil lined pan and cook "face up" for 40 minutes. Take squash out, flip face down, and cook an additional 10 minutes.

Step 4: Take squash out of the oven and let cool for 15 minutes. Using a fork, scoop out the insides of the squash in long strokes (if you want the longer noodles).

Step 5: In a small bowl, mix olive oil, garlic, thyme, salt and pepper. Drizzle spaghetti squash noodles with mixture and toss until evenly covered.

Enjoy!
Serves 2-4

Truffle Fries Street-Food Style

"In a lot of ways I think food is starting to take the place in culture that rock and roll took 30 years ago, in that eating has become incredibly political. And just as the street has always dictated fashions on music and other things, its starting to happen that way in food." - Jonathan Gold

I went to eat street food in San Francisco with co-workers a few weeks ago and one of the girls got truffle fries. This was the first time I'd heard of such a thing, and they were incredible. I decided I had to make them for myself.

After searching around online to figure out what kind of truffle oil to buy, I found that truffle oil is actually a pretty controversial thing (as far as food goes, at least haha). There are a lot of purists out there who think truffle oil is an abomination because it discourages people from using actual truffles, and tastes far less superior to the real deal.

But if you've been reading my blog for a while, or know me in person, you probably know my opinion before I even knew I had one on this. Who cares! If it tastes delicious, if its easy, if it works for you, then ignore the elitists. Food should be fun. Truffle oil fries are fun. End of controversy, in my opinion at least (and as my spouse will tell you, I'm always right)!

So, to all you stuck up chefs, smirk at my lowly truffle oil if you must. I'll be too busy stuffing my face with these amazing fries to notice!

Ingredients:

3 russet potatoes

4 tablespoons white truffle oil

1 tablespoon chopped parsley

1 teaspoon minced garlic

1 tablespoon fresh grated Parmesan

Coarse salt

Directions:

 Step 1: Peel your potatoes (my least favorite step!). Then cut to your ideal fry size (this will effect cooking time—I did mine traditional fry size). Soak cut fries in cold water for one hour.

Step 2: Preheat oven to 425F. In a small bowl, combine truffle oil, garlic, and parsley. Pat dry the potatoes and put them in a large bowl. Toss potatoes and oil mixture until every fry is coated.

Step 3: Lay fries out evenly on a cookie sheet (I had to use two!). Cook for 25 minutes, then flip. Cook for an additional 25 minutes, then take fries out of the oven. Sprinkle with freshly grated Parmesan and coarse salt. Crank your oven up to 500F and cook for an additional five minutes. Let cool for a few minutes and enjoy!

Rosemary Roasted Chickpeas

“Life turns on a dime. Sometimes towards us, but more often it spins away, flirting and flashing as it goes: so long, honey, it was good while it lasted, wasn’t it?” - Stephen King, "11/22/63"

I'm at the tale end of a completely absorbing (and exceptionally long--it is Stephen King, after all) book right now that is sucking up all of my free time, including my cooking time. I can't complain, there are few things I love more than a great book, but that means I've been making food that takes as little time as possible.

I'm also still trying to create more recipes with more beans, less meat. It's going really well. This week I tackled the most consumed legume in the world--the chickpea. Now, I had all kinds of ideas about creating the perfect hummus, or inventing a new chickpea casserole, but like I said, this book is hella addicting. So I made something easy, fast, and delicious. And actually, quite addicting itself.

Roasted chickpeas aren't a new thing, or maybe even all that exciting. But sometimes a new take on an old recipe can revive it again, and this oil combo on the chickpeas is a winner. So ditch the plain old salt and garlic standby and spice it up with this twist! I ate these as a snack, but I intend to make them again and throw them on  a salad. They can be as versatile as you'd like!

Ingredients:

1 cup olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

1-2 inch chunk of aged Parmesan

1 can of chickpeas 

salt

Directions: 

Step 1: In a small saucepan bring olive oil to a boil. Add rosemary, thyme, and reduce heat to simmer. When the oil is warm and no longer hot, add the Parmesan. Let sit for 1 hour. 

Step 2: Preheat oven to 400 degrees. Rinse chickpeas and blot with a paper towel, or let dry. 

Step 3: Remove rosemary, thyme, and Parmesan cheese from the oil and set aside.  Spread chickpeas evenly on a tin foil covered cookie sheet. Drizzle chickpeas with oil, keeping in mind you will probably have lots of extra oil. (Return the seasonings to the remaining oil and refrigerate for your next batch of chickpeas or potatoes!)  

Step 3: Bake for 30-45 minutes, turning halfway through. Salt to taste. Wait until the chickpeas have cooled to serve. 

(sidenote: If the Parmesan doesn't melt, which is what you want, you can shred it at the end and put it on your chickpeas. I didn't do it the first time but I'm going to try it on round two!)

Serves 2 (snacks).

Sweet and Spicy Kale

"Imagination is everything." - Albert Einstein 

Sometimes the most creative recipes are born from a single craving. That's how this recipe came to be. I woke up craving, of all things, sweet chili sauce. But I didn't really have anything that went with sweet chili sauce in my cupboards, and I'd just gone grocery shopping and I refused to go buy something just to dip it in sweet chili sauce!

So I sat with my refrigerator, staring and ho-humming, when I had a brilliant idea. See, I love the health benefits of kale, but the bitter taste does turn me off a little. But sweet chili sauce might be the perfect solution to tone it down. Add a little lime, and I came up with a delicious dressing. The feta cheese helps even out the taste to make a great slightly-cooked salad.

You definitely have to have an open mind, and open palate, to try this one, but if you do I don't think you'll be disappointed! I paired it with a lime-marinade chicken breast (recipe forthcoming).

Ingredients:

2 tablespoons sweet chili sauce

Juice of 1 lime

3 teaspoons feta cheese

6 cups of kale

2 tablespoons grapeseed oil

Directions:

Step 1: In a small bowl mix sweet chili sauce and lime juice. Set aside.

Step 2: In a saucepan heat grapeseed oil on low/medium. Add kale and stir continuously, for about 1 minute or until the kale has started to wilt. Quickly remove from heat.

Step 3: Pour sweet chili sauce dressing onto kale and toss. Top with feta cheese and serve. 

Serves 2.

(lime-marinade chicken served with sweet chili kale)

Spicy Asian Tofu Lettuce Wraps

"It can hardly be a coincidence that no language on earth has ever produced the expression 'as pretty as an airport.'" - Douglas Adams

Stuck at the Minneapolis airport for my "Christmas" trip home. Forgot how much I hate the cold weather! In honor of California flavors, I'm posting these delicious (spicy!) lettuce wraps. They aren't vegan as is, but they would be if you remove the fish sauce. Excited to see my family, but already ready to be back home to the warm beautiful sun. Bon voyage!

Ingredients:

1/3 red onion finely chopped

1 red pepper chopped

1 green pepper chopped

½ cup shredded carrots

5 cloves garlic, minced

1/8 teaspoon fresh grated ginger

6 tablespoons sweet chili sauce

1/2 tablespoons fish sauce (vegans and strict vegetarians please skip this!)

2 tablespoons sesame seed oil

5 tablespoons soy sauce

1 tablespoons sriracha

½ head of lettuce

1 container firm tofu

1 tablespoon natural crunchy peanut butter

1 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Directions:

Step 1: Press firm (or extra firm) tofu between two plates and set a weight on top (I used four cans) for one hour.

Step 2: In a large bowl mix red onion, red pepper, green pepper, carrots, garlic, and ginger. 

Step 3: In a separate small bowl mix sweet chili sauce, fish sauce (if using), sesame seed oil, soy sauce, and sriracha sauce. Set aside.

Step 4: Put olive oil in a large skillet and turn heat on medium. Once the tofu is well pressed, crumble the tofu into the pan and gently toss with the contents of the large bowl. Reduce heat to medium/low, and cook for 20 minutes.

Step 4: Slowly pour sauce onto the tofu mixture. Drizzle the peanut butter. Throw in the cilantro. Gently toss until all pieces are covered. Simmer for an additional 10 minutes.

Step 5: Let the mixture cool for five minutes and then pour into individual washed lettuce cups. Enjoy!

Makes 12 lettuce wraps

California dreaming!

Lite Lime and Pinto Bean Salad

"You were born with wings, why prefer to crawl through life?" - Rumi

Okay, so my quote for this post doesn't have much to do with the food that I cooked. But I just loved it so much, I had to share it. Happy eating!

Ingredients:
1 tablespoon white wine vinegar
2 cups cooked pinto beans
1 avocado, sliced in 1/2 an inch to 1 inch pieces
1 tomato, sliced in 1/2 an inch to 1 inch pieces
1/4 teaspoon cumin
juice of 1 lime
pinch of salt
1/3 cup chopped onion
1/4 cup chopped cilantro
1 leaf kale, torn into 1 inch pieces
1 tablespoon garlic grapeseed oil (can be substituted for olive oil and crushed garlic)

Directions:

Step 1: Cook and rinse beans according to package (you can also use canned beans). My pinto package didn't have instructions, so I used wikihow's instructions and they turned out perfectly. Put the beans in a small bowl and pour white wine vinegar over the beans. Let the marinate while you prepare the rest of your salad (about 10-20 minutes).

Step 2: In a large bowl place sliced tomatoes, kale, and avocado. In a smaller bowl mix cumin, lime, and salt. Pour mixture over the tomatoes and avocado. Let sit for 10 minutes.

Step 3: Add onion and cilantro to your large bowl. Toss carefully to not squish your avocado!

Step 4: Drain your beans from the white wine vinegar (or leave to give your salad an extra kick!). Slowly add beans to the large bowl and toss to distribute pieces equally. Drizzle with garlic grapeseed oil. Toss lightly.

Serves 6-8 sides.

Happy and Healthy Fresh Spring Rolls

"Do. Or do not. There is no try." - Yoda

I've always wanted to make fresh spring rolls, but they've always looked so delicate and difficult. But recently I've been wanting to eat more vegan and vegetarian foods, and I've also had a craving for fresh spring rolls for days. I bought some at my local grocery store, but there was one problem--I am not a huge fan of mint. And lately, it seems like every fresh spring roll is just packed with mint! So instead of picking out the mint pieces, I decided to dissected my spring rolls and make them myself with only my favorite ingredients. The result...

Surprisingly easy! My first attempt was a big success (just finished eating my third hahaha). They look way more intimidating than they are to make. So here is my "got it right the first time" spring roll recipe. If you want to make it even easier, skip the peanut sauce and use sweet chili sauce. But trust me, the sauce is worth making!

Ingredients:
4 ounces thin rice noodles, cooked and rinsed
1/2 cup fresh chopped cilantro
1/8 cup chopped green onions
1/2 cup shredded carrots
5 leaves of lettuce, torn
1/2 teaspoon seasoned rice vinegar
brown rice spring roll wrappers

Directions: 

Step 1: In a large bowl, toss cilantro, green onions, shredded carrots, lettuce and rice vinegar. Toss until thoroughly mixed.

Step 2: Soak your spring roll wrappers according to the directions on the package. When they are flexible and soft, place on a plate. On one side of the wrapper, add 1/2 ounce of the rice noodles, then top with a handful of your fresh mix.

Step 3: Roll ingredients inside the roll wrapper like a delicious, healthy burrito. Let sit for five minutes before eating.

Serves 6-8.

If you've opted to make the sauce, here is the recipe. This is a mild peanut sauce. For more traditional spice, add additional red pepper flakes and cook them longer in the oil.


Peanut Sauce Ingredients:
2 green onions, chopped
2 cloves of garlic, crushed
2 tablespoons peanut oil
1/2 teaspoon red pepper flakes
2 tablespoons natural crunchy peanut butter
1 tablespoon organic ketchup
1/2 teaspoon gluten-free Worcestershire sauce

Directions:

Step 1: In a small saucepan or pot, add chopped onions, garlic, peanut oil, and red pepper flakes. Cook on medium heat for 3-5 minutes.

Step 2: Turn heat down to low and add peanut butter, ketchup, and Worcestershire sauce. Cool before serving.

"Berry Good for You" Kale Juice

"Yesterday I was clever, so I wanted to change the world. Today I am wise, so I am changing myself." - Rumi

Today I had my first vegan pizza. It was kind of an eye-opening experience. Food can taste really good, and reflect my values.

Honestly, my general impression of vegans has been people who live on vegetables and unhappiness. Its hard for me to picture myself being satisfied and eating vegan. But lately, I've really been aware of the impact I have on the world with my food choices. I've also been noticing the impact my food choices have on my body, and my thinking is starting to shift. 

I still don't think I have the discipline to ever go completely vegan, but I'm really interested in cooking more environmentally and animal friendly foods. So, hopefully you will see more vegetarian and vegan gluten-free recipes popping up on my blog. (vegan pizza from Plant Based Pizza)

Speaking of which...yep, I'm still obsessed with juicing. And kale.  This is the fusion of my two obsessions. Perfection in a glass!

Ingredients:

7 strawberries

1/3 cup blueberries

1 1/2 cups kale

13 raspberries

6 blackberries



I'm using the Breville juicer pictured below (links to amazon if you want the same one!):

Kale Garlic Superfood Stir-Fry

"Let food be thy medicine and medicine be thy food." - Hippocrates

Okay, I'll admit it. I'm totally sucked into the kale trend. It's a powerhouse of nutrients (calcium, iron, vitamin A, vitamin C), helps prevent cancer according to the Stanford Cancer Institute, and it tastes pretty darn good. I'm making all sorts of recipes with kale lately, and this is one of my favorites. Enjoy!

Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

7 cups baby kale

½ yellow onion, chopped to your preference

2 zucchini

1 yellow squash

2 tablespoons gluten-free chicken broth*

2 tablespoons grated parmesan cheese

Salt and pepper to taste

Directions:

Step 1: In a large (and I mean large to fit all that good kale!) skillet, warm olive oil on low heat. Add garlic and stir for 1 minute.

Step 2: Increase heat to low/medium and add onions to the skillet. Cook for 5 minutes. Add sliced zucchini and yellow squash to the skillet. Continue to cook for 8-12 minutes.

Step 3: When your current stir-fry is almost completely cooked, add gluten-free chicken broth. Turn the heat up to medium. Slowly stir in kale, making sure it gets covered in that garlicy goodness. Cook for 1-5 minutes, depending on how well-done you like your kale. I like mine fully cooked, but you get more nutrition out of the kale if you leave it kind of crunchy!

Step 4: Sprinkle parmesan cheese over the stir fry and cook for 1 more minute. Add salt and pepper to taste. 

Serves 4.

*substitute vegetable broth or water to keep it vegetarian

Crispy Garlic Green Beans

"It's not easy being green." - Kermit the Frog

These green beans are my favorite french fry alternative. I realize that nothing could truly replace french fries, because really, they’re just a convenient way to get ketchup into our mouths, right? But these green beans come close. I've made them in the oven and on the stove-top, and I prefer stove-top just because it's a little easier to regulate the crunchiness!

Personally, I love these when they are extremely crunchy. The more burnt the better, and that is rare for me to say about food!  You can determine your own crunchiness—the longer you cook them, and the more oil you add, the more crunchy they will be. Try making them a couple different times and taste the difference!

Ingredients:

1 Tablespoon crushed garlic

2 Tablespoons olive oil

¼ pound of green beans

Salt to taste

Directions:

Step 1: Add oil and garlic to a pan on medium heat. Saute garlic until it is lightly browned, about 1 minute.

Step 2: Slowly stir green beans into the pan, coating each bean with garlic and oil. Fry green beans, flipping frequently.

Step 3: Continue to fry green beans for 10-15 minutes, or until desired crispiness is reached. Add additional olive oil if necessary.

Step 4: Sprinkle with salt and serve hot!

Serves 2-4.

Parmesan Garlic Brussels Sprouts

"Poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

Brussels sprouts are one of those foods that I refused to touch as a kid (like broccoli *shudder*), but have come to absolutely love as an adult. Not only are they tasty and healthy, but they're also too darn adorable, aren't they? They look like baby cabbages!

One of the things I like most about brussels sprouts is that they sort of take on the taste of anything that you cook them in. Kind of like how the point of plain old spaghetti noodles is to get that delicious tomato sauce to your mouth--the point of brussels sprouts is to get that amazing fresh Parmesan into your belly!

By the way, I'm still learning to appreciate broccoli. Maybe that will be my New Years resolution...learn to love broccoli! If you have a great broccoli recipe, please send it my way!

Ingredients:

10-15 brussels sprouts

1/8 cup fresh grated parmeasean cheese

1 tablespoon grapeseed oil

1 teaspoon minced garlic

Directions:

Step 1: Wash the brussels sprouts (if they haven't been pre-washed) and carefully cut them in half, lengthwise. Set aside.

Step 2: Warm a skillet on low/medium heat. Add grapeseed oil and minced garlic to the skillet and heat for 1-2 minutes. 

Step 3: Add the brussels sprouts to the skillet, cut side down. Cook covered for 3-5 minutes and then carefully flip. (Don't stir, if you stir you will lose leaves!) Continue to cook for an additional 3-5 minutes. Continue to cook and flip every 3-5 minutes until lightly browned and cooked through (approximately 10-15 minutes of total cooking time). 

Step 4: In the last two minutes of cooking, sprinkle the brussels sprouts with parmesan cheese. 

Serve while warm and melty! Enjoy!

Makes 3-4 sides. 

Butternut Squash Macaroni and Cheese

"Age is not important unless you're a cheese." - Helen Hayes

Last weekend my sisters and I went down to my grandparents house to visit. While I cleaned, my extremely talented sister Melanie cooked and froze meals. She adapted this recipe to be gluten-free, and I think it's fantastic (and super healthy too!). It is a great "hidden vegetable" recipe--perfect for kids but that adults will love too.

Ingredients:
3 cups of butternut squash (diced)
2 cups chicken broth
1 3/4 cup skim milk
2 cloves minced garlic
2T plain greek yogurt
2 1/2 cups cheddar cheese
16 ounces uncooked gluten-free brown rice spiral pasta
cooking spray
1-2 T dried parsley
Salt and pepper to taste

Directions:

Step 1: Preheat the oven to 375F. In a large saucepan mix chicken broth, milk, and garlic, and bring to a boil. Add squash and cover, cooking on a low boil for 20-25 minutes (or until squash is tender).

Step 2: Put the contents of the saucepan, and greek yogurt, into a food processor or blender and blend until the mixture reaches a thick, liquid consistency. Transfer the liquid into a large bowl and mix in 2 cups cheddar cheese and rice pasta, stirring until all pasta pieces are covered.

Step 3: Spray a 13x9 oven safe dish with cooking spray. Transfer the contents of the large bowl into the oven safe dish. Top the dish off with the last 1/2 cup of cheddar cheese. Sprinkle the top of the dish with parsley and salt and pepper.

Step 4: Bake the casserole for 25-30 minutes, until bubbly and browning at the edges. Enjoy!

Serves 8-10. 

Chocolate Covered Cherry Oatmeal Bake

"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz

This is the perfect dish to make if you have guests over for breakfast this holiday season. Its fast, easy, tasty, and filling. I brought it to a work meeting last week and didn't end up with any leftovers!

Ingredients:
1 package of dried cherries (about 1 cup)
1 cup milk chocolate chips 
2 1/2 cups gluten-free rolled oats
1/2 cup brown sugar
1 cup diced walnuts
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon salt
2 eggs
2 1/2 cups milk
1 1/2 tablespoons vanilla extract
5 tablespoons melted butter
Zero calorie butter spray

Directions:

Step 1: Preheat the oven to 400F degrees. Coat the bottom of a 8x11 pan (or comparable) with zero calorie butter spray.

Step 2: In a large bowl mix oats, chocolate, cherries, walnuts, salt, brown sugar, baking powder, and cinnamon. Pour the dry mixture into the 8x11 pan.

Step 3: In your now empty bowl mix eggs, milk, vanilla, and melted butter. Pour the mixture over the dry oat mixture and make sure that all pieces are covered. 

Step 4: Bake oatmeal for 40-45 minutes. If you want the oatmeal solid, let cool for 1 hour after baking, then reheat in the microwave for 20 seconds. Otherwise serve fresh out of the oven!

Serves 8-10.

     

Super Soft Sugar Cookies

That's the way the cookie crumbles...

Confession: Until this batch, I'd yet to have a gluten-free cookie that I loved. So many gluten-free cookies are dry, bitter, and fall apart the instant you bite into them.  So how did I come up with a recipe that finally worked? I changed my thinking--I morphed cookie and cake recipes to make the ultimate soft sugar cookie!

I brought these cookies to a volunteer meeting, and upon announcing they were gluten-free, I was meant with huge groans. Apparently I'm not the only one with a gluten-free cookie prejudice. But after the first kid took one, and proclaimed it was amazing, everyone dug in--and every cookie was eaten with gusto!

Ingredients:

2 3/4 cup gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons xanthum gum
1 1/2 cup sugar
1 cup softened butter
1 egg
1 1/2 teaspoon vanilla

Directions:

Step 1: Preheat oven to 350. 

Step 2: In a small bowl, mix all dry ingredients (sugar, egg, flour, baking powder, baking soda, and xanthum gum).  

Step 3: In a large bowl, mix egg, vanilla, and softened butter. Slowly add the dry ingredients and stir in a little at a time. Stir until all ingredients are completely mixed.  Refrigerate for 30-60 minutes.

Step 4: With a ice cream scooper or spoon, put a 1-2 tablespoon sized dollop of dough on a baking sheet covered with tin foil. Space cookies 2 inches apart.       

Step 5: Place cookies in oven and cook for 15 minutes. When cookies have cooled, top with your icing of choice.

Apple Crisp Cravings

"Millions saw the apple fall, but Newton was the one who asked why." - Bernard M. Baruch

Apple crisp was one of those things I was worried I would have to 'give up' due to going gluten-free, but this recipe is just as good as the gluten version, if I do say so myself! I posted a picture of it to my facebook and was quickly asked to post the recipe, so here it is by popular demand.

 

Ingredients:

4 apples, sliced and peeled
butter spray (or any non-stick spray)
1/2 cup softened butter
2/3 cup brown sugar
1/3 cup white sugar
1/2 cup all purpose gluten-free flour
3/4 cup certified gluten-free oats 
1 tsp xanthum gum
1 tsp cinnamon
1/2 teaspoon vanilla

Directions:

Step 1: Preheat oven to 400 degrees. Coat a 8x8 oven safe dish with butter spray or non-stick spray. Layer sliced and peeled apples loosely in the pan.

Step 2: In a small bowl, mix butter, brown sugar, white sugar, gluten-free flour, oats, xanthum gum, cinnamon, and vanilla.  Unless you are using a mixer, I highly recommend slowly adding the ingredients to the softened butter for ease of stirring.

Step 3: Crumble the flour mixture on top of the apples until everything is covered.  Cook for 20-25 minutes, or until topping is crispy and brown. Serve with vanilla ice cream!

Serves 6-8. 
  

Fresh Mozzarella Balsamic Tomato Salad: World's Easiest Side Dish

"Time is an illusion." - Albert Einstein

Today I picked 12 gorgeous cherry tomatoes from my garden. I thought about just serving them with ranch, since the main dish I was making was almost done and I didn't have a lot of time.  Then I remembered a side dish I used to make a lot because it is healthy, and more importantly, super fast! This salad is only 3 ingredients and takes less than 5 minutes to prepare.

My parents actually had the cooked version of this side dish on their honeymoon, which I'll make and post another time!

Ingredients:

12 cherry tomatoes
4 ounces of fresh mozzarella 
2 tablespoons balsamic vinegar

Directions:
  
Step 1: Wash tomatoes and remove stems. Set on serving plate. 

Step 2: Cut fresh mozzarella into 1/2" cubes. Add to the tomatoes. Drizzle with balsamic vinegar. Serves 2.

Summer Squash Cooked Two Ways: Skinny and Slightly Sinful

"What makes the farmers market such a special place is that you're actually creating community around food." - Bryant Terry

One thing I love about summer is shopping for fresh produce at the local farmer’s market.  I love the atmosphere, the colorful stands, and especially all the people who share similar goals: to support family farming and sustainable agriculture in our local economy.  I also like knowing where my meat comes from—that the animals are treated humanely.  I personally do my best to make my food purchases reflect my ethics, and I highly encourage you to adapt this to your life as well. 

A few things that I bought at the farmers market this week were some summer squash, zucchini, and onions. I made the summer squash two different ways—skinny and sinful. I actually preferred the skinny version.  

 Here are the recipes for both for you to decide for yourself.

Skinny Summer Squash and Oregano

Ingredients:

2 summer squash

1 clove minced garlic

½ yellow onion

1 teaspoon oregano

“I can’t believe its not butter” zero cal spray (or similar)

Dash of salt and pepper

Directions:

Step 1: Cut the summer squash and onion into bite sized pieces. Heat a small pan on medium and add garlic and  5 squirts of zero cal butter spray. Sautee for 2 minutes. 

 Step 2: Add the squash, onion, oregano, salt and pepper to the pan and cook, covered, for 7-10 minutes, flipping occassionally.

Serves 2.  50 calories per serving. 

(farmers market flowers from my hunny)

Slightly Sinful Summer Squash and Zucchini

Ingredients:

2 summer squash

2 zucchini

1 teaspoon garlic powder

½ teaspoon oregano

½ teaspoon onion powder

1/4 cup olive oil

½ teaspoon salt

Dash of pepper

Directions:

Step 1: Pre-heat oven to 350 degrees. 

Step 2: Cut summer squash and zucchini into bite sized pieces. Lay out on a cookie sheet covered with tin foil.

Step 3: In a small bowl combine olive oil, garlic powder, onion powder, oregano, and salt. Pour mixture on top of squash and zucchini. 

Step 4: Bake for 20 minutes.

Serves 4.  140 calories per serving (if all oil is consumed).