Turkey Roll-Ups

Love suggesting this option to my carnivorous clients. Making some of these for lunch is a great and delicious way of steering clear of gluten-filled breads/wraps.

Perfect Chocolate Chip Cookies (gluten free/dairy free)

I've got it bad for sweets.  Cookies in particular are my weakness.  I dream about them at some point of every day, without a doubt.  After years of playing with different recipes for the perfect cookie...I can pretty confidently say this is it, baby!!!!!!!  These suckers are gluten free, dairy free, and totally delicious.  Hallelujah!  

Ingredients:

1 1/2 cups blanched almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 tsp cinnamon

1 whole egg

2 tablespoons coconut oil (melted)

1/2 teaspoon vanilla extract

1/4 cup maple syrup 

1/2 cup chocolate chips (I prefer Enjoy Life)

Directions:

In a bowl, mix together your almond flour, baking soda, and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, maple syrup, and egg. Incorporate your wet ingredients into your dry ingredients, then stir in your chocolate chips.

Preheat your oven to 350F and refrigerate the batter for 30 minutes.

Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper and roll your dough into balls. Bake for about 8 minutes, then take them out, and slightly flatten them with the back of a spatula. Put them back in the oven for about 10-15  more minutes or until golden brown (time depends on your oven). 

Remove from the oven, set on the counter to cool, and attempt to wait a few minutes before eating.  They're soft, chewy, a little crisp in some spots...to die for good!!!

Fun-fact:  Baking with parchment paper makes your life so much easier.  It means cookies that slide right off the sheet and NO clean up because you just crumble up the paper and discard.  Whoo-hoo!

Simple Spaghetti Squash Supper

Need a yummy fall meal?  Click on the spaghetti squash above for directions on how to cook one of these big suckers up in a pinch.  I love tossing mine with a tablespoon of grass-fed butter, sea salt & pepper.  

Figs & Fall

Our neighbors have a gorgeous fig tree in their front yard that they've offered to share with us this season.  Holy heaven!  I've been spoiled with fresh, plump figs all fall and have gotten so creative with them.  Throwing them into my shakes, tossing them into salads, sauteing them up with my greens, or just eating them for a sweet treat.  The other day I sliced them super thin and arranged them onto a gluten free wrap with a nice swipe of almond butter.  I folded it up and cut into wedges.  Party in my mouth!!!

Have you been gettin' your fig on this season?

Gluten Free Beer: New Grist

For all of ya'll who are (or were) beer drinkers and are now gluten free, have you tried New Grist GF beer?!  

Gluten free beer is straight up nasty.  

There is no other way to put it.  Every GF beer I've cracked open and sipped I've had the same reaction..."It's...good." But what I really meant was, "How the eff can this actually be labeled as beer?!  This sucks!"  

Last night my honey, Lammer, and I went to my old hood - New Paltz!  It was our friend's birthday so we made a night of it and booked a room in my old college town.  While we were out for a fantastic dinner, there was 5 (yes, 5!) gluten free beer options to choose from, so I had to order one.  I used to consume a copious amount of beer back in my college days (not proud of that fact), so I was itching to drink some since I NEVER do anymore.  

New Grist has been the first and only GF beer that I LOVE the taste of and that actually tastes somewhat like the light beer I used to adore.  I highly recommend it!  

Summer Fruit Salad

My friends and I have healthy potlucks every now and then.  Tonight is a "Farm to Table" themed potluck so I'm bringing a summer fresh fruit salad.  I chopped up a ripe cantaloupe and honeydew with some fresh figs from the tree in our front yard.  Tossed it all in some fresh mint from my garden with lime juice and raw honey.  Delicious, and I'm sure even better the next day!

Beige foods are bad...except for today's lunch!

I usually don't recommend eating "beige" foods, but today I'm making an exception.  That's because everything that's beige on this plate is totally yummy and oh-so-nutritious!  Usually beige foods include fried foods, chips, or bread-foods (think cakes, cookies, bread, etc.) which are no bueno.

Quinoa Tabouli made with all garden fresh veggies and herbs.

Sauerkraut (yay for digestive health!)

Roasted garlic hummus with flax cracker chips

Hard boiled egg (ok, well maybe that's not beige!)

What is on your plate today?

Fresh Tomato Sauce

Anyone's garden bursting with Jersey-fresh tomatoes?!  Mine is!  A no-cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors. Let this one sit for at least an hour -- even three, if you've planned ahead. I love throwing this together in the morning or during the day so that by dinner time I can just throw on a pot of water for the noodles.  Any other kind of your favorite noodles can sub in for the brown rice ones, but it’s highly recommended!  This recipe serves about 4.

Ingredients:

3 large, ripe tomatoes, cored and coarsely chopped

2 cloves garlic, minced

1/2 cup extra-virgin olive oil

1/2 teaspoon red-pepper flakes

1/2 cup fresh basil leaves, sliced thin, plus more for garnish

Coarse sea salt

1 package brown rice spaghetti

1/3 cup chopped almonds, for garnish (optional)

Directions:

Combine tomatoes, garlic, oil, pepper flakes, basil, and a pinch of sea salt in a medium bowl and set aside for at least one hour.

Cook pasta in salted water according to package directions. Drain, rinse with cold water and return pasta to pot. Add tomato sauce and toss to combine.

Top each serving with almonds (optional) and fresh basil.  ENJOY!

Note:
 Crunchy almonds work best for this recipe so try sautéing 1/3 cup chopped blanched almonds in 1 tablespoon olive oil until fragrant and lightly golden, then season with sea salt.  Even toasted almonds will do!

Racetrack Moonshine

Lammer and I spent yesterday at the Monmouth Racetrack with a ton of friends.  Since beer is no longer a part of my life (damn you gluten), I have to pack my own shoot as far as booze goes.  My new thing is grabbing a ball jar and pouring a little Tito's vodka, then some coconut water into it.  I squeeze a wedge of lime and rub some mint sprigs into it and close the top.  When I arrive to wherever I'm partying, I'll fill the rest of the jar up with seltzer water and ice.  It's my own moonshine, without the whiskey - HA!  I can't tell you how many asks I get about the drink because it looks so refreshing.  Give it a whirl and enjoy responsibly.

Above, Lammer and I are enjoying ourselves at the track...and Lammer looks like he is wearing a giant sombrero.  

Black Bean Burgers

In a perfect world I'd be soaking my beans the night before making the dish to put them in, however, this world is far from perfect.  Unfortunately, canned food is dead food.  It's nutrient content has been lost after being cooked and stored on the shelf for who knows how long in a dark, BPA-laden can.  However, while engulfed in the hustle and bustle of everyday life sometimes popping a can open is the simplest way of creating a meal.  I'd rather my clients get in some canned black beans over no black beans.  I'd rather them make their own hummus using a can of chick peas rather than just buying a tub of hummus from the store.  With that being said, it's important to buy the right canned foods.  Below is a great example:  Eden Organic black beans with NO salt added, grown in the USA, with BPA-free lining.  Score!  Begin to be more mindful of the canned foods you so easily just grab while food shopping - those differences can make the difference in your health!  

These black bean burgers are a breeze to put together (you'll get the hang of it after a few tries) and usually satisfy all who have a taste.  It's my go-to recipe when I want a home cooked meal without a fuss.  I also love that it makes enough to pack burgers away for other nights when I don't feel like cooking.  Now, with all of the drama surrounding quinoa lately, I feel guilty even posting this recipe!  Who wants to starve poor Peruvians of their precious grain?  Not me.  So, I've significantly cut my quinoa consumption down.  For example, this recipe calls for 1 cup quinoa so I do 1/2 cup quinoa and the other half millet.  I love the sweetness of millet and how sticky it makes these burgers.  Highly recommend.  Enough chit chat, give these a whirl and let me know how they turn out!  

Not all canned foods are created equal.

Ingredients:

1 cup uncooked quinoa 

2 cans black beans (BPA-free, please), rinsed and drained

1/4 cup fresh cilantro, chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

dash of cayenne pepper

3/4 teaspoon sea salt

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon fresh ground black pepper

1/3 cup flaxseed meal (or you can use dry breadcrumbs, GF if gluten free)

Add ins after they're cooked:  

avocado

salsa

lime

Directions: Bring 2 cups of water to a boil, add quinoa and simmer for fifteen minutes. Let quinoa cool and then transfer to large bowl. Add beans, flax meal, cilantro, 1 tablespoon of oil, garlic, cayenne, salt, chili powder, cumin and pepper. Wash hands and squish ingredients together until smooth (or use an immersion blender to soften). Form into 1/2-inch thick patties. Place flaxseed meal or breadcrumbs in shallow bowl or on plate. Dust patties with flaxseed meal or press patties into breadcrumbs, turning to coat both sides. In non-stick skillet, heat remaining oil over medium-high heat. Cook patties in batches, turning once, for about 8 minutes or until browned.  

Not going to eat all of the patties you just prepared?  Don't fry up the ones you aren't going to eat just yet and throw them into your fridge (if you plan to eat them within the next few days) or into your freezer (to eat them within the next 2 weeks).  

No bread needed for these patties.  They're surprisingly filling and quite delicious without any bread.  I like to eat it with half an avocado mashed with lime and cilantro with some salsa on top.  I prepare a bed of greens on the plate dressed in some fresh squeezed lime, sea salt, olive oil, fresh ground pepper and chopped cilantro.

ENJOY!

Breaking Up with Gluten

"That's it, gluten! We're officially over." says Lauren to the delicious and pliable whole wheat wrap on her plate. (She throws it into the garbage then wipes away a tear.) But then, the week after, she's enjoying the most delicious balsamic marinated grilled tofu melt on top of thick ciabatta bread. Heaven. The next day, bloated and crampy she throws the breaded parts of her yummy left overs into the trash and becomes emotional because she's forced to break things off with gluten yet again. (This emotional roller-coaster of a relationship with Lauren and gluten continue on and on.)

I've hesitated eliminating gluten for years now, in fear of having some sort of reaction to it and sure enough, I do. I have a gluten sensitivity which, for me, means that certain foods make me achey, BLOATED, congested, heachachey/fog-headed, and sluggish (both digestively/mentally/physically). Sometimes the effects come on a few hours after eating something with gluten, but often times they come the next day and may actually last for as long as 2-3 days. I can't take it anymore! As I'm writing this my bloated belly is petruding through my dress and the thin belt around my waist feels like it's going to bust off at any moment.  I need to chill out on gluten.

I went gluten free last fall for a little over 2 months and felt GREAT.   However, since then I began adding little bits of gluten back in here and there.  I avoid it whenever I can but as you have read, I do have some slip ups now and then!  As with all of the evolutions in my diet, I know it takes time to implement and stick to new changes. Saying goodbye (even limiting gluten) seems to be the hardest, but I have absolute faith that I will get there. I've already implemented some simple changes that have been really tasty and nutritious. For example:

-I love peanut butter and jelly so now I've been enjoying them on rice-cakes (which have always been a favorite food of mine).  Or on Ezekiel bread (see link and more about this below)

-I have been enjoying my hummus with chopped up carrots, celery or peppers.

-I'm placing things that I would normal eat with bread over a bed of greens or wrapping in a collard green.

-I've been limiting the amount of soy sauce I use when out eating sushi, and using Bragg's Liquid Aminos for the sushi that I order in.

-I grab whole pieces of fruit to snack on throughout the day and have been making my own fruit/nut bars.

-Luckily I've been off pasta and pizza for quite some time, which gives me hope because I NEVER thought I could move away from those foods. I swear by brown rice pasta, and even got the rest of my Italian family on it.  I've been making vegan pizza's on Ezekiel sprouted wraps (Please note, Ezekiel still contains gluten, but does not bother me as much as a white or whole wheat flour wrap would. You must explore what foods you can tolerate and can't with your gluten sensitivity. Those with an allergy towards gluten (or celiac) would NOT be able to consume products such as these.).  

Thanks, Ryan.  Now I will think of you each time I want
some fluffy bread & feel better because you have my back.   

The list goes on...and basically all of the changes have resulted in eating more whole, real foods at each meal which has been great! But just as with most meaningful relationships, you'll have a difficult time separating and calling it quits, and I'm clearly in this stage. I'm writing this to remind everyone that I struggle just like everyone else with making changes to my diet. During times like this I really have to take the advice that I give to my clients and be patient, stay focused, make the best decision I can at every meal and most importantly remind myself that it's OK if I slip here and there.

Have you gone gluten-free and have any ideas, stories, recipes or suggestions? Please share!

Emma's Presto Green Pesto

My brother Sam has been away in Georgia for vacation and sent me a very excited text message about the amazing pesto his friend, Emma, just prepared for them.  He listed the ingredients and I insisted on sending me Emma's recipe and a few fun photographs to feature it here.  This yummy recipe is vegan and nut-free!

Emma learned this recipe from her older sister, Janelle, who is health conscious and environmentally friendly. This was one quick recipe that Emma particularly liked and added to her cooking repertoir. Janelle inspired Emma to cook mindfully and to always seek fresh, organic ingredients. Simple recipes like this make healthy eating affordable so your belly stays full without emptying your wallet!  For recipes like this and other natural living knowledge, you can find Janelle's parenthood blog at: http://knowmommy.blogspot.com/

Ingredients:

(rough measurements)
1 cup spinach
1 1/2 cup leafy kale
1/3 cup olive oil
1 clove garlic, minced (add another if you dig garlic)
1 tsp sea salt
Bean sprouts to top (optional)

Directions:
Blend (or use a food processor) oil and garlic together, then add spinach, then add the kale.  If your blender has a liquify setting then that's good. If the consistency is too thick, add a little more oil.
Cook pasta and scoop some of the pesto on top and mix well.  Top off with bean sprouts!

JG's "UR Beet Salad" Recipe

Lammer in between surf sessions in our cabana in Nicaragua.
He was very insistent on the name & spelling of this recipe - HA!

While the beau (Lammer) and I were in Nicaragua this past spring, we made sure to stock the fridge with plenty of fresh produce since we were staying in a place far, far away from any kinds of grocery stores where food was available.  One morning, Lammer got his groove on in the kitchen and threw this amazing salad together from what we had in the fridge.  The ingredients below have no measurements because we had no measurements in the kitchen that trip.  Use your best judgement and have fun making this salad to your taste!

Ingredients:
cooked beets (peeled and chopped into bite sized chunks)
celery (chopped fine)
white onion (chopped fine)
yellow & red pepper (chopped fine)
garlic cloves (minced)
dash of sea salt (the chunky kind would be ideal)
extra virgin olive oil
fresh chopped cilantro

Directions:
While beets are being boiled, chop up the rest of the ingredients.  Throw everything into a large bowl and mix very well.  The more this salad marinates, the yummier it becomes.  Enjoy!

Mexican Lasagna

I may be Italian and can't resist all of those irresistible Mediterranean flavors, but I also can't help but adore Latin food!!!  I love how easily mexican food can be whipped up, so I do it all the time.  Here is my latest, Mexican Lasagna!  This recipe makes 2 personal lasagnas, but be sure to have a "to-go" container because this is so filling that you definitely won't finish the whole thing in one shot.  It can feed plenty more than just 2 people.  Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, seasonings or vegetables between the layers.  If you'd like to keep this dairy free, check out the cashew cheese to fill it up with below.

Ingredients:

6 spelt flour  or gluten free tortillas

1 Tbs. extra virgin olive oil

1 small onion, chopped 

2 Tbs. chili powder

2 cloves garlic, minced 

2 cups mild salsa (I love Green Mountain Gringo's mild salsa, and reuse their jars once i'm done)

1 ½ cups cooked black beans, or 1 15-oz. BPA-free can black beans, rinsed and drained

2 medium organic zucchini, diced 

½ cup fresh or frozen organic corn kernels

1 ½ cups grated Monterey Jack or pepper Jack cheese (I love using cashew cheese below)

Fresh cilantro, chopped

1 ripe avocado

Creamy Cashew Mexican Cheese
Ingredients:

1 1/2 cups raw cashews, soaked overnight (quick version: place cashews in just boiled water and let sit for 2-3 hours)

1/4 cup nutritional yeast

1/2 teaspoon sea salt

1 tablespoon honey

3/4 cup filtered water

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon oregano

1/4 teaspoon turmeric

Directions:

Put all ingredients in a food processor and run for 5 minutes. You can add more water for a thinner consistency or less for a thicker “cheese”. Makes 2 cups. Store in an air-tight container. Try to use within 10 days (sometimes I halve the recipe because it makes a lot., or freeze some so I've got it for another time).

Directions:

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.  Set aside.  

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder and garlic, and cook 30 seconds. Add 11/2 cups salsa, beans, corn, and 1/2 cup water, and season with sea salt and pepper, if desired. Cover, and cook 10 minutes, or until zuchinni is tender.

Coat 2-inch-deep baking dish with cooking spray. Spread 1/4 cup salsa in bottom of pan and make enough room to set 2 toasted tortilla in pan.  Top each tortilla with a scoop of the bean mixture and a sprinkle (or spread) of cheese. Repeat layering 1 more time. Top with last tortilla, and spread any remaining salsa over top with remaining cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into wedges.

Top with fresh cilantro (optional) with slices of avocado.  

Benefits of Spelt Flour:

Spelt, an ancient cereal grain, is a distant cousin to wheat. It has a nutty, slightly sweet flavor. Use spelt flour as a substitute for wheat or white flour when baking. Because spelt flour contains gluten, you are less likely to compromise the texture of baked goods. Compared to wheat flour, spelt flour is richer in many nutrients, such as protein and minerals such as copper, niacin, iron, zinc, magnesium and phosphorus.

Spelt flour has a high water solubility, making it possibly easier to digest for those with a wheat intolerance. Spelt and whole spelt flour offer more soluble fiber than both standard and durum wheat flours, and soluble fiber is particularly beneficial for lowering blood cholesterol and regulating blood sugar levels.

(Recipe adapted from Vegetarian Times Tortilla Lasagna)