Chicken Schwarma + Coconut Basmati + Cucumber Salad + Cauliflower Chickpea Curry

Here's a meal that you cannot forget. You know the ones... they stick with you. The smells, the textures, the memories. It has all the qualities of warmth, love, nostalgia even. It may just for me because it does remind me of my time of living overseas in Israel. It also reminds me of friends I have eaten it with. It is the kind of meal that you make for a crowd and sit around the table for hours and laugh and tell stories. So I shared this meal with a group of lovely women I cooked for at the most recent Women's Wellness Retreat. I got to share a piece of my story and my heart with these beautiful brave women. And now, I am sharing this meal with you. I hope you give a try and recreate this same nourishing and loving meal for all of your people.  It is the kind of meal that offers space for CONNECTION, LOVE and a shared LIFE together. ENJOY!

Chicken Schwarma Recipe
{gluten, dairy, egg, soy, sugar and nut-free}

2-3 pounds of chicken thighs (I search down local, organic or all-natural meat for cooking)
2-3 TB of olive oil
2 fresh lemons-squeezed for 1/2 cup of fresh lemon juice
2-3 fresh garlic cloves finely minced
1-2 ts. of sea salt
1 ts. of ground black pepper
1 ts. of ground cumin
1 ts. of ground coriander
1 ts. of ground turmeric
1 ts. of ground paprika
1 ts. of ground cardamon
1/2 ts. of ground cloves
1/2 ts. of ground cinnamon
1/4 ts. of cayenne pepper

In a 9x13 Pyrex baking dish spread out the raw chicken thighs, drizzle some olive oil and lemon juice and sprinkle all the spices and salt and pepper over. Then use a fork or your hands to massage the spices into the meat. Then cover with foil and let it chill in the fridge over night or at least for an hour. Then bake in a 350 degree oven for 15-20 minutes covered and 15-20 minutes uncovered until it is fully cooked. Let cool for a minute and then you can either serve as is or slice each piece into a few pieces and make it more easy to serve on rice or pita.

The meat is super flavorful, juicy, tender and full of goodness. I like how it has it's own sauce and can be easily put over rice, lettuce, in pita or on a flat bread. A flawless chicken dish!

Cucumber Salad or Israeli Salad
{gluten, dairy, egg, soy, sugar and nut-free}
4 English cucumbers, sliced, quartered and halved again (1/8th of a circle piece)
2-4 small campari, cherry or Roma tomatoes (basically need 1/2 cup of tomatoes, diced)
1/3 cup of finely chopped onion, I used red onion for this recipe
1/2 cup of fresh finely chopped parsley
1/2 cup of fresh finely chopped mint
2 lemons squeezed for juice (1/2 cup)
1/4 cup of olive oil
big pinch of sea salt and cracked black pepper

Chop all of the above in a large bowl and drizzle in the lemon and olive oil and herbs and viola, it is that easy. You can add more or less of all of the ingredients depending on what you got on hand or growing fresh or your preferences. It is a simple, but absolutely perfect salad. Crisp and cooling- delicious!

I make this curry recipe as a meat-alternative to this meal, but also it is good all mixed in with the meat and over the rice because it not only has all of the same spices but add textures and flavors you can not plan more perfectly! The recipe is here- Cauliflower and Sweet Potato Chickpea Curry, but I will also put it below just to have them all in the same place :)


Cauliflower and Sweet Potato Chickpea Curry Recipe
{gluten, dairy, egg, soy, and sugar-free, vegan if you use vegetable stock}

2 TB of avocado oil for sauteing
1 large onion finely chopped
4-5 garlic cloves finely minced
1-2 TB of finely grated fresh ginger*
1-2 TB of finely grated fresh turmeric*

2 cups of raw washed, cut into bite sized pieces, cauliflower
2 cups of pealed and cut and cubed pieces of sweet potato

1 14 ounce can of diced organic tomatoes
1 can of full-fat coconut milk
2-3 cups of chicken or vegetable broth
1 14 ounce can of organic pre-cooked garbanzo beans
1 ts. of curry powder
1 ts. of ground paprika
1 ts. of ground cumin
1 ts. of ground coriander
1/2 ts. of ground cinnamon
pinch of cayenne
pinch of cloves
1 ts. of sea salt
hearty pinch of fresh ground black pepper
optional: 1-2 TB of tahini, or a nut butter like almond or peanut for extra thickness and flavor

2 cups of fresh finely chopped greens (spinach, kale or chard)
handful of fresh chopped cilantro
1/2 cup of raisins (I like a mix with golden raisins included ;)

for serving:
serve over prepared basmati or jasmine rice (or quinoa)
limes juice and wedges
sprinkle of fresh cilantro or parsley

In a large pot, saute the onion, garlic, turmeric, ginger with the oil and a sprinkle of salt and pepper, when it cooks down, add in the bite-sized cauliflower, sweet potato and spices and cook for another 5 minutes, then add in the coconut milk, tomatoes, beans and broth. Let cook, bubbling and covered for 15- 20 minutes until the potatoes are soft and the broth reduced. Then add in the raisins, fresh greens and herbs and let those get soft. It is ready for serving now, or you can turn off the heat and let it sit and cool a bit and thicken up. Then serve with prepared basmati rice. With a slice of lime and a sprinkle of some fresh herbs too. 

*If you do not have access to fresh ginger or turmeric root, then you can for sure used dried spices. I would start at 1 ts. each and add in more if you desire a little more punch...

And lastly I will give my instructions for the BEST coconut oil infused basmati rice and the steps to make it flawless each and every time!

Coconut Basmati Rice 
{gluten, dairy, egg, nut, seed and soy-free}

2 TB of coconut oil
3 cups of basmati rice
6 cups of pure water
hearty pinch of sea salt

So this recipe depends on how much rice you want to make I would suggest to make at least 6 cups of cooked rice for 4 people- so that would be about 3 cups of dry rice. You can make more or less of that amount. The key is to always have double the water for the amount of rice you have. 

So first step is to melt coconut oil in a medium to large pot. Once the oil is melted over the heat, add in the dry rice and let it toast and saute for a few minutes. It will start to give off an amazing aroma and you will look to see it has almost changed it color to look more toasted. Then add in all the water and the hearty pinch of sea salt and cover. Let the water come to a boil and then turn off the heat to a low simmer. You will have to watch this so that the water does not overflow. Once you start the simmer it will cook for about 10-15 minutes and will start to soak up all the water and you will see little poke holes formed. When you see this- turn off the heat and let it continue its cook in the pot, covered but no more flame. In about 10 minutes it will be ready to removed the cover and fluff up. It will be just about PERFECT- not too sticky or wet! and the subtle sweetness from the coconut oil and sea salt is just the perfect touch for any curry dish!

Layer all of the above recipes to create the most perfect of meals! I hope you recreate this lovely meal and share in CONNECTION, LOVE and LIFE.

Much love as always, xoxo

Cauliflower and Sweet Potato Chickpea Curry

HAPPY NEW YEAR, friends! I hope you had only positive affirmations, dreams and goals as you process the past and look forward to the next year. I am challenging myself to a "January reset" after a few months of feasting and indulging throughout the holidays. This reset includes two things... to eat a plant based diet and to only eat fruit for sweetness, so no honey, maple syrup, or coconut sugar... just fruit and veggies to get sweetness in my life. So this is my way of showing myself some self-love this month. It isn't about restrictions or rules, just a way to say to my body, "I love you and you are worth it!" I want to help my body clean out whatever needs to go and reduce inflammation, anxiety and imbalances. It is about nourishing, loving and bringing more goodness and simplicity to my diet. I am NO fan of January juice, raw, or rules diets- these to me can cause so much confusion and stress on the body when all it wants this time of year is to be WARM, nourished and replenished.

Another great thing about this recipe is how cost effective it is. I bought all of the above at my local health grocery store for around 10 dollars and add in the extra rice it is a huge meal for around $12 dollars. This recipe will be my lunches for the whole week, but it could easily feed a family of four twice! So is it nourishing...AND cheap! And did I say it's packed with fresh ginger and turmeric too?!? This means that is is perfect for warming the bones too...our temperature here this week is in the single and negative digits as is many part of the country, so I know we are all looking for a meal to warm us from the inside out!

Cauliflower and Sweet Potato Chickpea Curry Recipe
{gluten, dairy, egg, soy, and sugar-free, vegan if you use vegetable stock}

2 TB of avocado oil for sauteing
1 large onion finely chopped
4-5 garlic cloves finely minced
1-2 TB of finely grated fresh ginger*
1-2 TB of finely grated fresh turmeric*

2 cups of raw washed, cut into bite sized pieces, cauliflower
2 cups of pealed and cut and cubed pieces of sweet potato

1 14 ounce can of diced organic tomatoes
1 can of full-fat coconut milk
2-3 cups of chicken or vegetable broth
1 14 ounce can of organic pre-cooked garbanzo beans
1 ts. of curry powder
1 ts. of ground paprika
1 ts. of ground cumin
1 ts. of ground coriander
1/2 ts. of ground cinnamon
pinch of cayenne
pinch of cloves
1 ts. of sea salt
hearty pinch of fresh ground black pepper
optional: 1-2 TB of tahini, or a nut butter like almond or peanut for extra thickness and flavor

2 cups of fresh finely chopped greens (spinach, kale or chard)
handful of fresh chopped cilantro
1/2 cup of raisins (I like a mix with golden raisins included ;)

for serving:
serve over prepared basmati or jasmine rice (or quinoa)
limes juice and wedges
sprinkle of fresh cilantro or parsley

In a large pot, saute the onion, garlic, tumeric, ginger with the oil and a sprinkle of salt and pepper, when it cooks down, add in the bite-sized cauliflower, sweet potato and spices and cook for another 5 minutes, then add in the coconut milk, tomatoes, beans and broth. Let cook, bubbling and covered for 15- 20 minutes until the potatoes are soft and the broth reduced. Then add in the raisins, fresh greens and herbs and let those get soft. It is ready for serving now, or you can turn off the heat and let it sit and cool a bit and thicken up. Then serve with prepared basmati or jasmine rice. With a slice of lime and a sprinkle of some fresh herbs too. 

*If you do not have access to fresh ginger or turmeric root, then you can for sure used dried spices. I would start at 1 ts. each and add in more if you desire a little more punch...

This curry recipe is an easy base recipe for a vegan curry. You could easily swap out the sweet potatoes for carrots or add in other favorite blend of veggies. I love the sweet potatoes for a little extra sweet in my life while fasting from sugar and also the cauliflower holds up so nicely and pairs so well with the spices. The raisins add just the right touch of sweetness to the spice and then get soft and plump up on the sauce so they are a must of you ask me. BUT if for some reason you don't have raisins on hand or dislike them then they can easily be nixed. This is thick, creamy, hearty, nourishing bowl of goodness that I hope you find yourself making again and again before it gets warm. Maybe a weekly occurrence until we get above the freezing point.

What new ways are you showing yourself some love and nourishment this new year? What hopes to you have to learn and challenge yourself in 2018? I know my little way of showing some love this January will come with it's ups and downs, and I hope to share a few more of my no-sugar-no meat experiments with you :) Stay warm and cozy friends!

Much love and HOPE xoxo

Fresh Heirloom Salsa

Hey loves, I know it's supposed to be the 'first of fall' everything this week, but the weather is forcasted to be one of the hottest weeks of the summer (haha!),  well of what is left of summer. The forecast is upper 80's and even maybe 90's for the rest of the week. Soooooo my hopes of making some soups, stews and fall comfort food just doesn't seem appetizing anymore. And I don't feel like standing over a steaming pot in the steaming heat either! So, I re-worked the food plan for this week and made simple ingredients to basically make your own grain/salad/protein bowls. Kinda like the Abundance Bowls idea. They are easy, can please many types, and can be easy pull-out of the fridge and warm-up (or not) kind of food. So perfect for a busy and hot week of September!

So I made some baked chicken nuggets for the kids, turkey meatballs and even some BBQ beef too. I also made a large batch of smoky cumin and paprika kidney and black beans dish and a large batch of basmati rice. Basically make yourself a batch of a grain (rice, quinoa, millet, ect..) and a batch of meat protein, and a batch of legume protein and then chop up all the fresh veggies and herbs you got (basil, cilantro, lettuce, kale, ect)  and roast or saute some other veggies you got (beets, zucchini, carrots, sweet potatoes) and then layer it up and drizzle with dressings or salsa.

That is why this recipe came into play.  Last weekend at the farmer's market, I picked up a few pounds of heirloom tomatoes and some cute and spicy peppers. And that basically the base of any good garden blender salsa... so here's my recipe, and it's super wonderful this time of year while the tomatoes are absolute perfection! My bowl that included this salsa was a scoop of rice, meat, beans, lettuce, suated zucchini, cilantro, avocado, and this salsa- so basically a taco bowl, but you could add in and out what you got and what sounds good. It's my version of fast food ;) And now for the easy peasy wonderful fresh salsa...

Fresh Heirloom Salsa Recipe
{gluten, dairy, egg, soy, seed and nut-free}

1-2 pounds of a mix of fresh heirloom tomatoes
(I choose a yellow, red, orange and green variety to add to my mixture...)
I like to add in the yellow and orange because they are less acidic and help balance it out
I usually just cut out the tops if they are overly tough or dried out

2 small jalapeno peppers (or you can use any favorite heirloom hot pepper)
If you are not into too much heat, then use a knife to cut and scrape out the seeds and do not use the seeds in the salsa. If you enjoy a little spice then I would just chop off the tops and throw in the pepper. If you use one large pepper- then you will want to chop up before you put in the blender to help it blend more evenly.

1 small sweet onion, roughly chopped

2 ts of ground dried garlic powder
2 ts. of sea salt
1/2 cup of coconut palm sugar
1-2 cups of fresh chopped fresh cilantro
1 lime squeezed
1 lemon squeezed

Put all of the above in a blender and blend well until thick and all equally chopped.

Serve over a taco bowl, salad, grain bowl, or just eat by the gallon-full with your favorite tortilla chips and guac. I don't eat corn, so my absolute favorite chip is the Beanfield's White or Black Bean chips with this salsa. These chips are my chip of choice!!! I could eat these every day :)

Hope you give it a try- Hope you eat and enjoy this beautiful food that can nourish you and show your body love. Enjoy and MUCH love to you as always, xoxo

Buckwheat-Quinoa-Date Porridge

This is reminiscent of a childhood favorite of mine. It reminds me of eating grits and cocoa wheats and creamed wheat hot cereals while growing up. I loved them then, and I love them now- but minus the wheat and gluten part of course. My favorite porridge is made from a buckwheat/quinoa mixture and then more recently I discovered that adding some date puree to the mix adds so much flavor, texture and then you don't have to add any other sweetener, unless wanted. It was a home-run discovery for me. I can't believe it took me so long. Duh! Dates! It is so caramel-ly creamy and there is no sugar---Amazingness!

You may not be a porridge person because of the texture. Well, I challenge you to try some by adding in some of the crunchy textures you may like... added toasted nuts or seeds or even some fresh or stewed fruit. I'm a fan of adding a dollop of ghee or butter of choice, a drizzle of coconut milk or even some tart greek yogurt, and some jam. It is an all time favorite breakfast that leaves me full till the lunch hour.

Buckwheat-Quinoa-Date Porridge Recipe
{free of gluten, dairy, eggs, nuts, seeds, sugar and soy}

First- make a blend of the ground grains to keep in the pantry for a quick breakfast...
I put in 1/2-1 cup of both: quinoa and buckwheat groats.... put in a high powered blender {vitamix, ninja, ect...} Blend on high until you get a powdery flour mix of the mixed buckwheat and quinoa

Also, you may need to make some date puree- I have been keeping some in the fridge ready-made to use in recipes such as this... So you soak 1 cup of dates with 1 cup of boiling water and can do more or less of portions depending on how you want to store it. Soak in boiling water for 10 minutes (or could overnight as well). Then blend in a high powered blender and you get a pudding-like creamy date puree.

Now that you have your staples.... you can whip up this porridge in a jif. For one-serving or for the whole family....

for one-serving
1/4 cup of finely ground quinoa and buckwheat groats mixture
1 cup of pure water
1/2 cup of date puree
pinch of sea salt

for 2-3 servings (doubled) 
1/2 cup of finely ground quinoa and buckwheat groats mixture
2 cups of pure water
1 cup of date puree
1/2 ts. of sea salt

Put all the ingredients in a saucepan and whisk continually until it comes to a boil and is bubbling and it thickens up quite nicely. It should be a thick creamy substance in about 5 minutes. You want to make sure and NOT leave this on the stove after you whisk together for the first time. This will leave it clumpy and sticking to the bottom. Just whisk together continually and fast for 5 minutes and you will have the best porridge around!

Top with some goodies:
ghee or butter of choice
berries or jam
milk or yogurt
nuts or seeds

Yes, I am a porridge-loving person so I am most likely biased....But this is a damn good way to start  a cold and dreary January day ;)

Much love and light, friends. xoxo

Spinach Quinoa Socca Cakes (vegan)

I had a AH-HA recipe-epiphany the other day while driving in my mom-van. I was thinking about dinner and thinking about making something with what I had readily available in my kitchen. Something quick and something toddler-friendly. Something that would be fulfilling by itself and of course have lots of great nutritional value. I do not know why it took me so long to put these super simple ingredients together: garbanzo bean flour, quinoa and spinach. These 3 wonderful ingredients are the base to these cakes and apparently are what I have floating around in my brain while out and about.

I make socca bread from garbanzo bean flour quite often for my son. (Favorite socca bread recipe- yet I do not soak for 8 hours and keep it less crispy so it is easier for my son to eat). It is a great finger food for babes and toddlers full of fiber, protein and lots of good vitamins. Along with garbanzo bean flour, I always seem to have quinoa either already made in the fridge or ready to quickly make in the pantry. So why not add these simple staples together, add a fresh handful of spinach and viola- a hearty healthy dinner recipe made in minutes. Plus, very friendly for the gluten-free budget and can be easily warmed up for leftover lunches and dinners.

Spinach Quinoa Socca Cakes Recipe (vegan)

1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
1 cup of garbanzo bean flour (I use Bob Red Mill's)
1 cup of pure water
2 ts. of extra virgin olive oil
1/2 cup of shredded fresh carrots
2 cups of finely chopped and shredded fresh spinach
1/2 - 1 ts. of sea salt
1/2 ts. of garlic powder
1/2 ts. of paprika
1/2 ts. of ground cumin
1/2 ts. of dried rosemary
1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)
optional addition: nutritional yeast

1 TB of sauteing oil: grapeseed oil, ghee or coconut oil

In a mixing bowl, mix together all of the above ingredients. Let sit for a few minutes to let the flour soak up the liquid and everything will mesh together real well. Then prepare a griddle or iron skillet to saute the cakes. Warm 1 TB of oil and have the heat at medium. Then use a 1/3 measuring cup to put the batter in the pan. Use the measuring cup to mold the cakes and then plop in on the pan and use the base of the measuring cup to flatten out the pattie. This seems to be the best way to form the cakes and keep it all together. Saute on each side for 3 minutes. It should be crispy on the outside and cooked in the middle. If you have the heat too high it will crisp up before the middle is cooked and that is fine if it happens, just then you will want to continue to cook the patties in the oven at 350 for another 10-15 minutes. This recipe makes about 8 cakes, so you can put 4 cakes in a pan and cook twice. Within 15 minutes your dinner should be done. Serve with your favorite condiments and a side of salad or veggie. A great finger food, but also could be made into a nice fork and knife dinner as well. 

I really love the flavor of these cakes, but you could add your favorite variety of spices or herbs. Plus, I love how you do not need any eggs or additional flour mixes to make this work and stick together. Garbanzo bean flour is amazing for cooking and has so much protein as well. Love it. This dinner (or lunch) doesn't need more protein or meat and you can make it for less than a dollar. Who said eating less meat or vegan was hard? Really?! It doesn't have to be. And it is amazing how much you will expand your palate and life to try new things.

I hope you have a yummy day planned ahead of you and much love as always!

Peas + Salmon Pasta Salad

I got some fresh shelling peas at the farmer's market this weekend. My almost 9 month old son thinks it's great to smoosh them with his fingers, roll them around in his mouth and throw them from his highchair. And I think that fresh peas taste fabulous with pasta salad and salmon. So, why not whip up a salmon, pea, pasta salad and call it fresh and summery. That is just what this recipe is, a crowd pleaser for mature tastes. Also, this recipe is a great way to start using some of those beautiful and tasty fresh herbs. I have an herb garden and love to prune and pick some daily to use in recipes. I just love how fresh herbs will flavor and nourish all in the same bite. Plus, when cooking gluten and dairy-free you sometimes just need a little something to put some shine and hollar into your dish.

Some people are curious in how to use fresh herbs. Well, let's just say that parsley, basil and cilantro make anything fresh taste even fresher. So experiment with fresh herbs, you really can't go that wrong. You will learn what pairs well with what, and if not.... search around on the internet for a while and I bet you could come up with some yummy fresh herb recipes to try.

In the meantime, I will be shelling my peas to enjoy. They are so cute and sweet. Hm... my favorite way to eat them is out of the pod, but also they taste best and are "cooked" by steaming. Just steam them (or you could boil) for just a few minutes until them become bright green, and then you know they are cooked enough. Something incredible about the pea is that they are packed with protein. A cup of peas has around 5 grams of protein...which is a nice amount for any small green thing. So, if you haven't shelled your own peas before, I suggest you find a local farmer (maybe at a local farmer's market?) and buy some of these sweet thing from them. Try something new. It's fun and its a lot more interesting than buying peas in a can or bag. I can promise you that. ***There are also snow peas and sweet peas that you can buy that can be eaten in the pods they come in and are a bit different than shelling peas.***

And, here I am going on and on about peas. But this salad also contains the great protein source of salmon. I used 2- 6 ounce cans of wild caught (skinless and boneless) salmon in this dish. But you could also use a fresh 10-12 ounce cooked salmon steak. Salmon is one of my favorite proteins because it contains so much rich flavor, and also a great amount of omega 3 fatty acids....which I know my body could use more of being a nursing momma. This salad will keep you moving and does not disappoint! So it seems like I should get to this recipe already and stop blabbing about herbs, peas and salmon. You gotta love fresh food!

Peas+Salmon Pasta Salad Recipe

1 cup of lightly steamed green peas

*may be called sweet peas, but make sure if you buy peas in pods that they are shelling peas

1 cup of finely diced celery

1 cup of finely diced scallions or green onion (also found fresh at market this week)

1/2 cup of chopped fresh parsley (or sub some cilantro as well)

*fresh oregano, basil and thyme could also be added for a touch more flavor

2 TB of fresh squeezed lemon juice

2 TB of extra virgin olive oil

1/2 cup of organic mayonnaise (or non-egg option of veganaise)

1 TB of curry powder

enough sea salt and pepper to taste

Mix in a large mixing bowl the above green things, seasonings and "salad dressing" together. Mix well and then add the salmon...

2- 6 ounce cans of wild caught salmon (boneless and skinless is less hassle).

*Or use the cooked salmon meat from a 10-12 ounce salmon steak.

Make sure you mix well, and then add the already cooked 16 ounces of gluten-free pasta. It can still be warm from boiling, and in fact the warm pasta will help absorb the flavors as it cools together.

16 ounces of cooked al dente brown rice gluten-free pasta (my favorite is tinkyada pasta)

*I used shells for this salad, but any of the pasta shapes could do.

Add in the pasta and then still all together. Mix well and make sure not to allow pasta breakdown (that means you cooked it too long!) Mix well, and then add fresh herbs and lemon on top to serve. Viola- dinner, or lunch is served!

Some Notes:

*I find this recipe very simple and satisfying. Lots of protein, and easily packed up and brought to cookouts, picnics or in the fridge for lunch for a few days.

*Also, if you are avoiding mayonnaise for any reason, you can omit it, and just add 1/4 cup of olive oil and more lemon juice. It will be less "creamy" but you will still enjoy all of the same flavors.

*I find this salad to be a one-dish meal. Very satisfying. Yet, if you wanted to spoon some over fresh lettuce or greens, that would just be perfect. No need for bread or any more starch...just add some fresh lettuce.

I have throughly enjoyed this fresh pasta and salmon combo, along with using fresh herbs. It is a perfect summer salad in my opinion and I hope if you like salmon you give this simple recipe a try.

Enjoy and much love to you today!

Salmon Herb Cakes

Salmon! It's what's for dinner!

I recently found a really good deal on wild-caught salmon from Alaska that was bone and skin free and canned for preservation. I really love salmon, and white fish... even though I am not much of a seafood fan. Yet, with all the recent news about farmed fish, and even more pollution getting into the fresh fish waters... it is a bit disheartening. Well, disheartening for a few reasons. It is sad that we are so careless now days that we allow pollution to disrupt natural habitats and have to create "farmed-fish" unnaturally with chemicals. And then also disturbing because if you are a fish eater it is becoming harder to find wild and healthy fish to eat. So for those reasons I was excited to find some wild canned salmon that had nothing added to it and was ready for eating. The first thing I wanted to make was salmon cakes.... so that is why I am sharing this recipe today.
If you are trying to eat less meat, or at least get more creative with eating healthier meat, then I would suggest trying to add some fresh (or canned) wild salmon to the diet. You hear it all the time about how fish is full of good fats and oils like the Omega 3's and Essential Fatty Acids... and this is very true. It is a great source of these oils to help your brain and other organs run smoothly and stay strong. The best source of these oils is from wild caught fish. Farmed fish are like GMO foods with destructive heavy metals that can spread to your body when consumed. So if you can find fresh/frozen or canned wild caught salmon, then you have found a good source to buy from.
Maybe you are trying to eat less meat this Lenten season, or at least trying to eat only fish on Friday's. This may be a great recipe to try at home and enjoy with a little homemade tartar sauce. What do you say? Let's make some salmon cakes... or burgers if you prefer...
Salmon Herb Cakes Recipe

2 (3 ounce) cans of wild caught fresh salmon (or 6 ounces of precooked fresh salmon meat)

1/4 cup of chopped fresh cilantro

1/4 cup of fresh chopped parsley

1/2 cup of GF bread crumbs, or crushed crackers (use your favorite kind, I used Sami's millet and flax bread, 1 sliced and crumbled it to use).

2 fresh farm eggs

1 ts. of sea salt

1 ts. of black pepper

1 ts. paprika

1 ts. dried minced garlic

1/2 cup of finely chopped celery

1-2 ts. of olive oil to help mix together

Put all of the above ingredients in a large mixing bowl, then use a spatula or good mixing spoon and mix well all of the ingredients until you get a nice looking salmon mix. Then use your spoon to divide the mix into 4 even sections. Then wash and use your hands to form 4 patties or cakes or burgers, whatever you prefer to call them :) For cooking, heat up a skillet or cast iron pan and make sure it is well oiled with olive oil, ghee or butter to fry in the pan. Cook on each side at medium heat for 4-5 minutes. Turn over with a handy flipper. Then it will be crispy and browned and fully cooked on both sides. Serve on a GF bun, or just on a plate with a side of veggies and potatoes. I served my salmons cakes with green beans and some roasted potatoes. I also made some homemade tartar sauce to serve with the cakes...

Homemade Tartar Sauce Recipe

1/2 cup fresh mayonnaise

1 freshly squeezed lemon (2 TB or so)

1 TB of dried cilantro

1 ts. of dried minced garlic

salt and pepper to your taste

Put all the above ingredients in a small serving bowl and wisk together for a minute and it is ready to top your cakes and spice up your fish dinner.

I hope you try this wonderful, fabulous healthy salmon dinner and feel satisfied and full of life.

Much love to you today! Hope you are well...

Stephanie

Coconut Cashew Crusted Chicken

If you are a gluten-free, dairy-free momma like me you may be looking for some extra protein to get you through breast feeding, sleep deprivation and loosing extra pregnancy pounds. I do not eat meat every day, or sometimes not every week, but I do know when my body needs some. It seems more common lately that my body is aching for higher amounts of protein. I have noticed that with breast feeding that my baby seems to be happier and less gassy as well, so maybe the protein is getting to him to help him grow stronger. My body type also thrives on a high protein diet, so I focus on getting as much whole grain, and whole plant food protein as possible, but sometimes I admit I just feel my best when I get a serving of chicken or salmon. It just does my body good. It is a bit more expensive to add organic or free range hormone free meat to your plate, but when you only eat it a few days a week it isn't as expensive and it is more about quality than quantity in this case.
I don't ever want to come off preachy about 'to eat meat' or 'not to eat meat'. I truly 100% believe that is all about what makes your body feel best.

And balance. Extremism has never been good for anyone.

Yet, I do know that the American diet over eats meat like crazy. We eat meat and dairy like we have endless amounts, and I guess in America it is some of the easiest food to buy. Still, imagine if you had to get your own dairy and meat from your own animal or farm in your backyard- I guarantee you would not be eating steak every night. You wouldn't be eating cheese at every meal either. Mostly because you now how much time and energy it would take to make a nice quality slab of cheese. It's a treat and a delicacy for sure!

If you had your own farm, you would have a more balanced approach to how much animal protein you were consuming. If you had that one cow or a few chickens you would make sure you didn't kill them only after a week of having them. Not to mention- after killing and cleaning a chicken you may have a different mindset all together about eating too much meat and what that all entails.

Basically, I think my approach now is to be more connected to where my food is coming from and not engage in the mass-producing-factory growing-meat market. That means if I am going to be a meat eater, I need to be a conscious buyer and know where my meat is not being fed chemicals and hormones. Buying from not only healthy, sustainable farms, but ones that care about God's world and environment.

I share all of this because I truly think it is important to think about. Consider the options and decided what is best for you and your family. I do enjoy a chicken meal when I make one because it seems more like a special occasion or feast to be enjoyed instead of an everyday occurrence. I like feeling that way. Like it should be something to be more thankful for in a grateful sort of way. Every food and every meal is a gift. Lest we forget!
So, with all of that said, here is one of my newest and most favorite recipes to make with some quality chicken. And if you are GF like me, you will enjoy this recipe more than the average person. Mainly because it is like a crispy chicken strip recipe that you may have not enjoyed since becoming GF. It is crunchy and then with the Thai seasonings you will be in heaven!

Coconut Cashew Crusted Chicken Recipe

1 pound of quality chicken cuts (boneless breast or thigh meat)

2 cups of coconut milk beverage (or other non-dairy milk)

2 TB of fresh lemon juice, about the juice of one lemon

1 TB of Thai Kitchen Red Curry Paste

pinch of sea salt and pepper

Wash, clean and cut the chicken into strip sized pieces. I usually get about 6 pieces from one breast and if you have 2-3 breasts with a pound of meat then you should get about 12-18 strips of chicken. Soak the raw chicken in a bowl with the non-dairy milk, lemon juice and TB of red curry paste. Mix all together and set aside for 30-60 minutes in the fridge to marinate and season.

Then mix up the following ingredients in a separate bowl to dip the chicken in...

1/2 cup of tapioca flour (add a little bit more if you need it)

1 cup of ground-up raw cashew pieces (you can grind whole cashews in a grinder or food processor to achieve a good consistency)

1 cup of unsweetened shredded coconut

1 TB of dried cilantro

pinch of sea salt

Olive oil or coconut oil for pan

Drop the wet chicken pieces into the bowl of the mixed dry ingredients. Roll and cover the piece of chicken fully with the dry ingredients. And then lay in a oiled baking pan. If you use a large 9x13 glass pyrex pan then make sure you put a got amount of oil on the bottom so that it doesn't stick. Then bake the battered chicken uncovered at 375 degree oven for around 25-30 minutes. Check the chicken strip to see if it is fully cooked. The chicken should be tender and the crust crispy brown when done.

Also, I have cooked this chicken on the stove top in a skillet. Do the same step above of battering the wet chicken in the dry ingredients, but then fry them in a skillet of oil for about 4-5 minutes on each side. This is a bit more messy and takes a bit more time, but if you are looking for a crispy version of the chicken this is the way to go. Make sure to not over use oil or you may turn out with a deep fried version. :)

I made this chicken recipe with my almond butter vegetable curry the other night and it was a perfect match for the curry. That is what is pictured in the pictures of the chicken strips.

I hope you give this recipe a try and enjoy!

Much love to you today!

Crock Pot Slow Roasted Shredded Chicken Tacos

A good dinner recipe doesn't mean you have to spend hours in the kitchen. Just maybe like 10-15 minutes. Take that Rachel Ray. Well, I like Rachel Ray, so, I guess forgive me for showing off. I'm really just sharing a favorite, but easy, recipe that has made it's way into my home. I have been making BBQ venison (or beef) for years this way, but then why not chicken? And why not for a fresh and juicy taco? All those delicious fresh ingredients that are naturally gluten-free. You don't even really need a corn tortilla, you could just pile these ingredients on a plate and eat up. It's a great way to start the weekend, that's for sure. Or this is one of those recipes that is easy to share with a large group of friends that is gathering. Every guest could bring a topping and viola, dinner for a group made easy! I enjoy eating meals with people. It is something scared and set apart from the every day busy life. It's a celebration whether you are celebrating something significant or not.
The things is, if you eat gluten-free, then eating with friends or at parties can be a little intimidating. I suggest that if you are not the host, to talk with the host to find out more about the menu, or ask to contribute a dish or side that you know you can eat. This means you could bring the salad, or the dessert, or something you can guarantee is gluten-free. I bring this up with this recipe because this is a meal recipe that most people will love but will forget it is gluten-free naturally. So, if possible suggest you bring the main dish. Prepare this dish in the crock pot and have all your friends provide the toppings, and in no real effort you have a great dinner party ahead of you. There is less stress for you, which is not good for your digestion either. Maybe a stress-free meal with friends is just what you need to help aid in the healing of your gut. Sometime love, laughter and friends is just the medicine you need to aid in the healing journey!
And with all the fresh toppings to add to this great meal, you will find yourself loving this most any time of the year, but especially when you can make fresh garden salsa from the backyard.

Crock Pot Slow Roasted Chicken Taco Recipe: Serving 12-15 people.

1.5 pounds of raw chicken boneless breast meat (organic or local is best)

1.5 pounds of raw chicken boneless thigh meat (organic or local is best)

28 ounces of canned diced tomatoes

2 small yellow onions

2 TB of chili powder (or 1 ts of ground garlic, oregano, chili, and cumin)

1 ts of cumin

1 ts. of coriander

1/2 cup of water

1/2 of lime or lemon freshly squeezed for juice or 2 TB of juice

optional: 1 small Anaheim pepper (peal out all of the seeds if you are trying to keep the spiciness down).

Put all of the raw chicken in the crock pot. Slice the onions into large rings and throw them into the pot. Then blend the canned diced tomatoes in a blender to liquify, and/or a few tomato chunks are fine too. Pour the tomato mixture into the pot, then pour the 1/2 cup of water in. Pour all of the spices in and the fresh squeezed lemon juice. Then if you want to add some kick add one pepper sliced in half for cooking. But don't slice it up, keep it close to whole so that you can pull it out after cooking. Then stir with a wooden spoon to distribute the spices over the chicken. Add a dash of sea salt and cracked pepper and then put the lid on. Cook on a 8-10 hour lower heat. Cook for 8 hours in the pot and then open the lid and see if the chicken is pull-apart-able. Take 2 forks and pull the chicken into shreds and then mix with the juices and sauces. Let in sit in the juice on a warm heat until you are ready to serve. Then to the toppings...

Use corn tortilla if you want to make tacos, and just pile on a plate if you want to eat with a fork or with corn tortilla chips.

Some other great base ingredients:

brown rice (soaked and cooked)

black beans (soaked and cooked)

sauteed peppers, onions, and other veggies

Preferred Toppings:

fresh chopped cilantro

avocado chunks

fresh salsa

tomato pieces

fresh chopped lettuce

goat cheddar cheese, or other farm cheese

strained Greek plain yogurt (or sour cream)

Now it's time to put it all together and take a bite. Is your mouth watering yet? It should be! Yes, you have to wait hours to make your taco, but when it is done, you will have enough to serve your whole family or a bunch or friends, Or, if cooking for one or two, it is an easy dish to eat once and have for leftover or put half into the freezer for a later date. A great, easy gluten-free meal. Love it!

I hope you enjoy, and have a great week. Much love to you!

Apple-Cider Chicken Stir-Fry

Do you know how many times I have been asked,"So, what DO you eat? Or, "What do you make for dinner if you can't eat dairy and gluten?!" Well, when I first started this journey I had a pretty long answer of how I was trying this and that and whatever. I usually didn't lie and say everything was hunkie-dorie either.  Eating gluten and dairy free is an obstacle on a daily basis. Especially in our American culture. You can't really depend on the American diet if you have food allergies and you are stuck at some small road side restaurant. You most of the time have to pack your own lunch and pack a cooler and explain to that friend, for this party and on and on. Trust me. I know. It's not easy, and that is why I am inspired to even blog really. People that know how hard it is come together and inspire each other to do great things for themselves and also promote change in the average diet. We are forced to be creative people. We are forced to find ways to find a sense of normalcy and most of all a sense of truth health in our bodies.

Before when I ate gluten, I was not confident in my diet. I didn't know what was bothering me... everything was. Going gluten-free, or allergen-free is making the conscious choice to be aware of what is going in your body...every teaspoon of anything. No second guessing. You start to be more intuitive about what foods do what to your mood and health. It really is a gift. That is how I look at it now... if you live gluten-free you have a gift. The gift of sensing what is best for your whole body. So.... I am digressing. :) "What DO I eat?" was the question...

I eat gluten-free, dairy-free, and even meat free for a while. The vegan lifestyle is sustainable for some, but many people suffer from a multitude of issues of malnutrition and absorption problems. I did it as a cleanse and it does help to really re-start your body in turning a new page in healing from inflammation and digestive disorder. I am not a true vegan now because I know for my body type I need to still have meat here and there to be more balanced and nourished. Yet, there is still a question of what kind of meat for me.

The best way to eat and buy meat is locally. There is no debate. That is it. When you buy meat from your local farmer you can see how the animals are treated and not tortured. There are usually no hormones or chemicals injected in the animals. They die peacefully like they should and don't give off angry chemicals in their bodies while dying. They usually are able to roam free in fields and eat what they are supposed to eat...grass. Not corn, not leftover whatevers... it's really gross. Factory farmed meat isn't meat anymore, it is a "grown" and disposed product that we have mass-produced and our bodies don't recognize as a food. (check out the movie Food, Inc. if you are interested in more of this discussion). 

If you eat local meat you will probably eat less meat because to buy it local and fresh it does cost a tad bit more... it's true. But it's worth it and you won't buy too much. I like to think about this... people 100 years ago ate their own farmed meat, but it wasn't like they were eating it every meal like we do now. They had to watch it be born, raise it, and kill it, and prepare it. I think if we had that kind of connection to our meat then maybe we wouldn't buy carts full at the grocery store. If we had to do the "dirty" work I guarantee we would all think about vegetarianism for a while. So how to deal with this... buying local meat is better for your body, the environment, the local economy, and the world as a whole. So do it. 

Well, for me I think of my diet in how I can be most nourished at every meal. That is what I eat. That means a lot of vegetables in season, whole grains, sometimes local meat, beans, legumes, fruit, and nuts and seeds. More recently I have been experimenting with goat dairy to see how I can do with that, and also raw dairy. I ask myself what I need in each day, week, season what would be most healing and nourishing to my whole self. I love whole foods. They are so flavor-full and full of so many key nutrients that are missed in processed foods. I try and eat what is fresh and in season. And I stick to the basics and forget about trying to make feasts at every meal. That is how I eat. I am sure over time I will know how to communicate "what I eat" better because we change and our bodies change and need new things. But, I do know that I have a simple dinner cooking now,  and I want to share with you how easy it can be to have a whole-foods dinner that nourishes...

Apple Cider Chicken Stir-Fry Ingredients:

I bought a whole fryer chicken this week at the market from a local farm and cleaned and seasoned it, then roasted it for just over an hour. I let it cool and then cut off all of the meat from the bones. ( Save the bones, make a huge pot of chicken broth and can or freeze it). Get out all you can from that chicken...

Ingredients:

Chicken meat from a whole 3lb chicken. Dark meat and light meat mixed all together. Shred it off the bone to have bite-sized pieces, and then put in a large frying pan or wok.

Add:

1/3 cup of apple cider vinegar

1/3 cup of organic ketchup

1/4 cup of raw honey 

1/4 cup of wheat-free low sodium tamari sauce

1 TB. or so of olive oil

1 ts. of garlic paste (or dried/freshly minced garlic works too)

1 ts. of ginger paste (or freshly grated)

Cracked pepper and a dash a sea salt to taste

Saute:

2-3 red peppers with a small onion

Cook:

at least 2 cups of quinoa (or brown rice works too)

Fresh:

Add some fresh chopped spinach on top to catch some of the steam from the chicken and quinoa. It gets wilted a bit and yet still stay a bit crunchy. It's a nice touch!

You can either mix the chicken, quinoa, peppers and onions, and fresh chopped spinach in a corn tortilla wrap and eat like a taco, or you can pile high on a plate and eat as a stir-fry dish. My husband and I did both, one for dinner and then one for leftover lunch the next day. It was easy, and full of great flavor. It almost tastes like a shredded BBQ pork wrap or dish from the south, mixed with your favorite Asian stir-fry. Be creative. If you don't have red peppers, but you have eggplant then saute that and add in. The fresh spinach added in at the end gets wilted just a bit and it adds sweetness and freshness. Be creative and keep it simple. Enjoy!

Some Idea/Side Notes:

*When you buy a whole chicken you can use some of the meat and then freeze or save for another use. It will last you a while when you have all the meat from one chicken. 

*If cooking at home is hard for you, plan out a big meal day on the weekend or on a day off and make a big batch of quinoa, chicken, broth, veggies and then have it for the next few days a different meals or left overs. It's better that eating out, that's for sure.

*Experiment and try new things. Don't be afraid. Come out of your gluten-free hole and think about what you are truly hungry for and find a way to make it from scratch or at least with whole ingredients. 

*If you are a vegan/vegetarian, then obviously eating local meat doesn't concern you...so what do you do to stay balanced in nutrients?