Wednesday, April 19, 2017

Eggplant fries

According to my favorite cooking tool, the Flavor Bible by Karen Page and Andrew Dornenburg, you can braise, bake, boil, broil, deep-fry, roast, sauté, steam, stir -fry and stuff an eggplant! They go well with herbs and spices making them a great choice for fries. These fries actually dissapeared from my kid's plates faster than potato fries. In fact they didn't even make it to the plate since they were asking to try them right off the pan. First, I went the conventional route and I fried them. Although they were crunchy and delicious, they absorbed a little too much oil. Luckily, test two was baking them and they were perfect. These are better served hot right out of the oven, and now I have been asked to make fries once a week.

1 whole eggplant
1 tbsp of gluten free flour
2 tbsp of almond flour 
1 tbsp of garlic powder
3/4 tbsp of paprika
S&P al gusto
3/4 cup of olive oil

Paso a paso:

1) Pre-heat oven to 400 degrees. 

2) Cut eggplant into "fries." Keep skins on if you'd like. Then cover with olive oil and mix well until all oil is soaked into the fries.

3) Mix the gluten free flour, almond flour, garlic powder, paprika and S&P, then cover eggplant fries with the flour and spices mixture. Some other flavors that would go well are basil, cilantro, oregano, sage, or rosemary.

4) Place in the oven for 12-15 minutes until golden. Broil for 1-2 minutes for extra crispy. Enjoy hot!

Wednesday, April 12, 2017

Lettuce Wraps

I had these wraps last week when I had lunch with a good friend, and I promised her I'd detox the recipe for this blog. I added a no-so-secret ingredient, quinoa, and I was full after eating two small wraps. It's also a one pot dish, so very quick and easy to cook. If you don't eat meat, you can add a lot more quinoa and a few more veggies, like bell peppers or carrots. I think this is one for the favorites column.

1lb of ground turkey
1/2 cup of vegetable stock
1 cup of cooked tricolored quinoa
6 oz of chopped mushrooms
1 Tbs of sesame oil
1 Tbs of liquid aminos
1/2 Tbs of minced ginger 
1 Tbs of minced garlic
1/4 cup of chopped cilantro 
1/2 cup of cashew pieces
1/2 cup of green onions
Red pepper flakes al gusto (optional)
Chopped green onions
Sesame seeds for garnish

Paso a paso:

 1) Cook ground turkey thoroughly in stock until most of it evaporates. Add the rest of the ingredients, except the green onions and cook for about 5 minutes.

2) Take turkey off the heat. Add the green onions and mix throroughly. Serve in icegberg, butter lettuce or endives. Garnish with sesame seeds and enjoy with a citrus fizz stick!

Tasty tip:
Buy organic green onions once, and replant the bulb. They will grow very quickly.

Tuesday, April 4, 2017

Protein Joy

These little treats are SO easy to make and they have calmed many chocolate cravings. They also serve as a very nutritious, vegan, non-gmo, no sugar, no dairy, healthy snack in between meals.

1/2 cup of melted coconut oil
1 scoop of Arbonne's chocolate protein powder
1 Tbsp of fair trade, non-gmo unsweetened cocoa powder
1/2 cup of unsweetened shredded coconut

Paso a paso

1) Mix coconut oil, protein powder and cocoa powder. Wisk until smooth, then add almonds and shredded coconut.

2) Mix well and place a spoonful into molds. Freeze for 5 minutes.

 3) Save some for me.