Rise and Shine...

When I was in elementary school, our school cafeteria served the most delicious Honey Yeast Rolls. I was rarely allowed to buy lunch at school. My mom packed my lunch all the way through my senior year of High School! But still, the taste and smell of those soft, pillow-y clouds of sweet yeast-y goodness linger in my memory. I stumbled upon this recipe for Gluten Free Honey and Flax Yeast Rolls at an absolutely inspired blog, Flour Arrangements, and new I had to make them! Naturally, I changed a few things based on what I had on hand. The resulting rolls were everything I could have imagined and more! Get ready for some goodness my friends! This is what I did. Check out the original recipe and have fun exploring all of the wonderful recipes found on Flour Arrangements!

Honey and Flax Yeast Rolls

Ingredients

- 2 1/4 teaspoons Yeast

- 1 1/2 tablespoons Sugar

- 1/2 cup Unsweetened Almond Milk (warmed in the micro for 45 seconds)

- 3/4 cup Brown Rice Flour

- 1/2 cup Sorghum Flour

- 2 tablespoons Ground Flax Seed Meal

- 1/4 cup Corn Meal

- 1/4 cup Potato Starch

- 1/4 cup Tapioca Starch

- 2 1/4 teaspoons Xanthum Gum

- 1/2 teaspoon Sea Salt

- 2 tablespoons Honey

- 2 1/2 tablespoons Coconut Oil, liquified

- 1/4 cup room temp, Unsweetened Almond Milk

- 1 tablespoon Honey, for drizzling

- 2 teaspoons Ground Flax Seed, for sprinkling

- 1 tablespoon Dairy-Free Margarine, melted for brushing on top of rolls

I followed the original recipe instructions and the results were perfection! We enjoyed these for dinner alongside some homemade Chicken Noodle Soup. That along with the thunder storm outside made for a cozy evening!

Do you have any random food memories from you childhood?

When I Was Your Age....

Back in our collegiate, glutenous days, 

(Yes, we are covered in regular, old, gluten-filled flour!)

GF Guy and I loved to go to California Pizza Kitchen. We always ordered the BBQ Chicken Pizza sans onions. These days, we no longer frequent the good ol' CPK. Instead, we make our own, decidedly healthier, version. This quick, simple meal rarely makes an appearance in our kitchen. Probably because we never think to make it! However, when it does, we savor it! So, go ahead and take a trip back to the care-free college days! You will be glad you did!

BBQ Chicken Pizza

Ingredients:

- 1 organic Boneless, Skinless Chicken Breast

- Herbamare, Black Pepper, Cumin, Paprika

- 1 French Meadow Bakery GF/DF  Frozen Pizza Crust

- Annie's Smoky Maple BBQ Sauce

- 1 tablespoon fresh Italian Parsley, chopped

- Vegan Parmesan Cheese

- Rainbow Kale, chopped

- Vegan Gourmet Follow Your Heart Vegan Mozzarella Cheese, shredded

Preheat oven to 350 degrees.

Season Chicken on both sides with spices.

Heat a skillet over medium-high heat and spray with non-stick cooking spray.

Cook Chicken 3 minutes on each side.

Transfer Chicken to a Casserole dish and bake in preheated oven for 10 minutes.

(That is the recipe for picture-perfect, moist chicken every time!) 

Adjust oven temperature to 450 degrees.

Spread frozen pizza crust with Annie's Smoky Maple BBQ Sauce.

Top with chopped Parsley, Kale, Vegan Parm, chopped cooked Chicken, and Vegan Mozzarella.

Cook in provided pan about 12 minutes, until lightly browned and cheese is melted.

Biscotti Business.....

I had an impossible to ignore urge to bake this morning. For some reason, biscotti has been on my mind of late. Perhaps this is due to my inability, in the past, to gain that crisp texture that pairs so perfectly with coffee or tea. Today, however, I have achieved that elusive crunch! 

Since I have to be witty and entertaining all day at work, I don't really feel like "talking" much today. So I will let the recipe do the talking! Have fun! 

Mocha Chip Biscotti

Ingredients:

- 3/4 cup Sorghum Four

- 1/2 cup Brown Rice Flour

- 1/4 cup Potato Starch

- 1/4 cup Millet Flour

- 4 tablespoons Raw Almonds ground into a meal

- 1 teaspoon Xanthum Gum

- 1/4 teaspoon Baking Powder

- 1/2 teaspoon Sea Salt

- 1/3 cup Carob Powder

- 2 Eggs

- 3/4 cup Sugar

- 2 tablespoons Coconut Oil, liquified

- 1 teaspoon Vanilla Extract

- 3 tablespoons Unsweetened Almond Milk

- 3 tablespoons Strongly Brewed Coffee

- 1/4 cup Tahini

- 1 tablespoon Cinnamon

- 1/2 cup Enjoy Life Dairy Free Mini Chocolate Chips

Preheat oven to 375 degrees.

In a large bowl, combine the dry ingredients.

In a medium bowl, beat together Eggs and Sugar until pale.

Add Oil through Cinnamon and beat until blended.

Stir in the Chocolate Chips.

Add the wet ingredients to the dry ingredients and stir until combined. The mixture will be thick.

Line a baking sheet with foil.

Divide dough in half and, using wet hands, form into two 1/2" thick logs.

Bake in preheated oven 20 minutes.

Remove biscotti from oven and reduce heat to 350 degrees.

Allow biscotti to rest 6 minutes, then slice into 3/4 to 1" inch wide cookies. Separate cookies by at least 1/4" and put back in the oven to continue baking 15-20 minutes, until done.

Allow to cool on a wire baking rack.

Progressive Dinner Party....

I was honored when Diane offered to bring me in as a host for her Gluten Free Progressive Easter Dinner Party. I was even more excited when I was able to sign up to offer this years' Easter entree. 

In case you missed it, here is the menu run down:

*Appetizer: Shirley @ Gluten Free Easily- Mom's Deviled Eggs

*Salad: Diane @ The W.H.O.L.E. Gang- Roasted Red & Yellow Beet Salad w/ Avocado,     

                                                                         Oranges, Red    Onon, & Toasted Pine Nuts

*Entree: Moi!

*Side Dish: Shirley @ Gluten Free Easily (Thursday)

*Dessert: Shirley @ Gluten Free Easily (Friday)

Easter is a deeply religious time for us in the GF Gidget household. God has blessed us so richly. We have a wonderful, close knit family. We live comfortably. We never have to worry about where our next meal is coming from. We have our health. We have a wonderful puppy.... When you start listing your blessings they quickly become overwhelming. Sure we complain from time to time. I get annoyed when my favorite jeans are dirty. I huff when my tupperware cabinet is disorganized. Sometimes I even get down because eating GF all the time gets annoying. But then, I step back and look at my "blessings list" and think, "God is so good!"  

Growing up we traditionally ate lamb on Easter. My mom always said it was because "Jesus is the Lamb who was slain for our sins." For me, there was no other meal to serve for this Easter entree. However, I have grown, my palate has expanded, I am ridiculously busy, and I enjoy playing with my food too much to simply serve up my mom's traditional Easter lamb. So.... here is something a little different, very quick and simple to prepare, but definitely Easter worthy!

Crockpot Leg of Lamb with a Thai Sweet Plum Sauce

(Serves 2)

Ingredients: 

- 1/2 Leg of Lamb (about 2.5 lbs.)

- 1 cup Prune Butter

- 1 tablespoon Ketchup

- peel of 1 Lemon

- juice of 1 Lemon

- 1 tablespoon Red Wine Vinegar

- 1 teaspoon freshly grated Ginger

- 1 teaspoon Thai Sweet Chili Sauce

- 1 cup Water

- 2 teaspoons Cornstarch

- 1/8 cup Water

Score Lamb to allow marinade to absorb during cooking.

Place Lamb in crockpot.

Combine Prune Butter thru Thai Sweet Chili Sauce and pour evenly over meat.

Being careful not to wash away the marinade, pour water around the meat.

Cook on low 6-8 hours. (Ours cooked in 6.5)

Remove Lamb from the pot and allow to rest 10 minutes before slicing.

While meat rests, pour 1 cup of sauce into a small saucepan and turn burner on medium low.

In a small cup, combine 1/8 cup Water and Cornstarch.

Slowly whisk into simmering sauce and allow to thicken slightly.

Remove from heat.

Plate Lamb and drizzle (or drown if you are GF Guy) with Plum Sauce.

We enjoyed our fall of the bone tender Lamb with the accompaniments of Garlic Herb Mashed Potatoes, Steamed Broccoli, and Vegan Herb Drop Biscuits. 

AMEN!

Duck, Duck, Goose....

Some people are inspired by art.

Some people are inspired by brilliance.

Some people are inspired by a challenge.

I have been inspired! It was not by art, not by brilliance, and not by a challenge.

IT WAS BY FOOD!!!!!!

I walked into the grocery store with my list and was stopped dead in my tracks by the sight of a luscious display of fresh, organic Black Plums. My mind instantly popped out a recipe, and my grocery list was momentarily forgotten. I emerged from the store sheepishly clutching a much larger bag and bill than originally intended, but triumphantly planning our next meal.

Pan-Seared Duck Breast with Black Plum Balsamic Reduction

Ingredients:

- 1 Duck Breast, skin on one side

- 1/4 teaspoon Salt

- 1/4 teaspoon Black Pepper

- 1/2 medium Red Onion, chopped

- 3 Black Plums, pitted and cut into 8ths

- 1/4 cup Low Sodium Chicken Stock

- 2 Tablespoons Balsamic Vinegar

- 1 Tablespoon Honey

- 1 Tablespoon Prune Butter (or Plum Preserves)

- 1 teaspoon GF Worcestershire Sauce (Lea and Perrins is safe, but in the US only- sorry to my Canadian readers!)

- pinch of Salt

Preheat the oven to 350 degrees.

Prepare the duck by patting dry and scoring the meat on the skin side with four 1/4" deep slices on a 45 degree angle.

Heat a non-stick skillet over high heat.

Cook the duck skin side down 4-5 minutes until skin is brown and crispy and fat has significantly rendered down.

Turn over and continue cooking, skin side up, 2 minutes.

Place duck, skin side up, on a foil lined baking sheet. Bake in 350 degree oven for 6 minutes.
While the duck cooks, saute red onion in the remaining duck fat over medium heat until soft.
Add plums and continue to cook until lightly browned.
Add the remaining ingredients and allow to reduce slightly.
Remove from heat.

Allow to sit about 3 minutes before slicing, on an angle, into 1/4" thick slices.

Serves 2.

As accompaniments to our main course, I served Steamed Garlic Kale (Locally Grown), Baked Sweet Potatoes (Locally Grown), and Vegan Herb Drop Biscuits.

The last time GF Guy had duck was on our honeymoon. I had never had it. 

Our thoughts:

HOLY YUMMINESS!!!!!!!!!!! This elegant meal had amazing flavor and was surprisingly simple to create! I can not recommend this dish strongly enough. This is one recipe that is sure to impress any dinner guest.... even a Mother-in-Law!!!!!!!

What is the most adventurous meal you have ever created?

"Herb-y" Rides Again....

I used to love the old Herbie the Love Bug movies. 

Who am I kidding... I still love those old movies! Herbie Rides Again was a personal favorite. I would have watched that movie everyday if my mother had allowed it when I was little. Herbie Rides Again and That Darn Cat... now those were Disney classics!

Speaking of herbs and classics... I revised my Vegan Cheddar Biscuit recipe last night and created a Vegan Herb Drop Biscuit that was the perfect accompaniment to our meal last night. (Which will be posted later... just to let you know, it was uber fancy, uber simple, and I am uber excited to share it with you!!!!!)

Vegan Herb Drop Biscuits

Ingredients

- 3/4 cup Sorghum Flour

- 1/2 cup Tapioca Flour

- 1/4 cup Potato Starch

- 1/4 cup Brown Rice Flour

- 1/4 cup Flax Seed Meal

- 1 teaspoon Xanthum Gum

- 2 teaspoons Baking Powder

- 1/4 teaspoon Baking Soda

- 1/2 teaspoon Salt

- 1 cup non-dairy Milk mixed with 1 Tablespoon Lemon Juice, allow to sit 10 minutes before using

- 3 Tablespoons Extra Virgin Olive Oil

- 1 Tablespoon each chopped fresh Chives, Italian Parsley, and Basil

- Black Pepper, to taste

Preheat oven to 400 degrees.

In a medium bowl, whisk together dry ingredients and herbs.

Combine wet ingredients and add to dry ingredients. Stir until just combined.

Drop by rounded spoonful onto a foil lined baking sheet sprayed with non-stick cooking spray.

Bake 11-13 minutes, until done.

There is nothing like the taste of fresh herbs... or classic Herbie movies!

What is your favorite classic, live action Disney movie?

Le Printemps Est Ici....

Spring is here!!!!! 

 

I love spring! New beginnings, warmer weather, fresh produce.... What is there not to love? The day started with something new. GF Guy and I split a locally made GF Belgian Waffle. Let me tell you... it was insanely yummy! The waffle was made of Buckwheat flour and was sweet, fluffy perfection. I also ate the other half of the Grapefruit I picked on Sunday. 

Seriously... the best grapefruit EVER! Then we settled on a plan for the day. To celebrate the first day of Spring, GF Guy, Dickens, and I took a ride in GF Guy's convertible to the St. Petersburg Saturday Morning Farmer's Market. 

We stocked up on all sorts of wonderful locally grown, organic produce.

Hydroponic Lettuce, Lacinato Kale, Zucchini, Romanesco, and Nasturtium (only $1.00!!!)

Mini Seedless Watermelon, Roma Tomato, and a Kiwi

Unpictured: Beets

We also stopped for a delightful lunch of salads bursting with fresh, organic veggies and oven-baked sweet potato fries.

Dinner was a thrown together impulse meal with no rhyme or reason. I just used whatever ingredients stood out to me at the moment. Enjoy!

Spring Surprise

Ingredients:
- 1 head Romanesco, cut into florets
- 2 Carrots, chopped
- 1/2 Red Onion, chopped
- 2 cloves Garlic, pressed
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Lemon Juice
- Herbamare & Black Pepper
- palmful Thyme
- palmful Rosemary
- 1 cup Buckwheat (Kasha)
- 2 cups Water
- 1/4 cup White Wine
- 1/4 cup Apple Cider
- splash Low Sodium Chicken Stock (or Veg. Stock)
- 1 teaspoon Extra Virgin Olive Oil
- 1/3 pound Spinach
- 1 can Chickpeas, drained and rinsed
- Vegan Parmesan
- freshly chopped Basil & Parsley
- Nasturtium (garnish)
- Tomato, diced (garnish)

 Preheat oven to 400 degrees.
In a large bowl, combine Romanesco, Carrots, Onion, Garlic, EVOO, Lemon Juice, and spices. Toss together until evenly coated. Roast on a foil lined baking sheet 45 minutes.
Meanwhile, bring 2 cups of Water to a boil. Add 1 cup Buckwheat, cover and reduce heat to a simmer. Cook until all water is absorbed, about 20-25 minutes.
In a large skillet, combine Wine, Cider, Stock, Oil, and Spinach. Cover and allow to cook over low heat until spinach is wilted. Add Chickpeas and continue cooking until heated through.
Plate and garnish with Parm. , fresh herbs, flowers, and tomato.


Have you ever eaten flowers? Would you?
Also, check out this post by Kitchen Princess. She manages to parallel every life lesson you could ever need with the jam making process! It is brilliant!

Peanut Butter and Patty's Day....

http://www.pbandjenny.com/Happy St. Patrick's Day!!!

This redheaded, Irish gal proudly wore her green today! However, I did NOT eat Corned Beef and Cabbage, Colcannon, or anything remotely "Irish". I'm sorry, but I'm just not a huge fan of Irish food. Feel free to provide me with any recipes that might change my mind! 

Instead, I made a lovely stew from the inspired food blog Kayotic Kitchen. I chose this stew because I knew GF Guy would love it. (...I just noticed all my meals of late have been created specifically for GF Guy and feature his favorite foods... shrugs... I guess that's what happens when you love someone...)

The recipe, Chicken Palava, is an African Peanut Stew chock full of spinach and sweet peanut-y goodness. 

I'm going to be honest here. I was NOT expecting to enjoy this meal. Peanut Butter is okay. I like PB2, but I don't LOVE it like certain bloggers I know and love. However, this recipe surprised me. The peanut flavor is beautifully balanced and serves to enhance the "green" flavor of the spinach. We enjoyed the stew spooned over a bed of Buckwheat. The whole grain flavor of the Buckwheat was another flavor enhancing addition to this already delicious recipe. The only changes I made were to use Extra Virgin Olive Oil in place of Peanut Oil, add an extra cup of Chicken Stock, and 1 (14.5oz.) can of Muir Glen Low Sodium Diced Tomatoes. I made this substitution simply because it was late, and I have never skinned a tomato before. It didn't seem wise to attempt it for the first time at 8:30 PM while practically starving to death! (That wasn't over dramatic at all. Now was it?) I highly recommend you follow the above link and make this recipe for yourself and your loved ones.

What is your favorite recipe to make for your loved ones?

I'm One!!!!!.....

I just realized today is my One Year Blog-iversary! 

I almost missed it! I can't believe it's only been one year. Gluten Free Gidget has been such a wonderful, fulfilling journey. I have met so many wonderful people and learned so much through blogging. I want to take this time to thank each and every one of you. You mean the world to me! 

Now, business as usual...

GF Guy loves Pasta with Vodka Sauce. I decided to try my hand at it. Unfortunately, I ran out of Vodka and had to improvise. The taste did not suffer, nor did our stomachs! I also used the leftover tofu filling from my Stuffed Chicken recipe instead of the usual heavy cream. Again, delicious! Enjoy!

Drunken Pasta

Ingredients:

- 16oz. Gluten Free Pasta

- 1 tablespoon Extra Virgin Olive Oil

- 1 tablespoon Earth Balance Margarine

- 1/8 of a Yellow Onion, diced

- 2 cloves Garlic, minced

- 1/2 cup Vodka

- 1/2 cup dry White Wine

- 1 cup Low Sodium, Organic Chicken Stock

- 1 can (24 oz.) Tomato Puree

- 1 can (14.5 oz.) Fire Roasted Diced Tomatoes

- 3 to 4 tablespoons Basil

- Herbamare and Black Pepper, to taste

- leftover Tofu/Ricotta filling

In a large skillet, saute onion and garlic in oil and margarine 3-5 minutes.

Add vodka and reduce by half.

Add stock and tomatoes, bring to a bubble and reduce heat to a simmer. Season with Basil, Herbamare, and Black Pepper.

While sauce simmers, cook pasta according to package instructions, drain, and set aside.

Stir tofu filling into the sauce. Return sauce to a bubble and remove from heat.

Toss pasta with sauce and a sprinkle of Vegan Parm and serve.

Because GF Guy and I are veggie lovers, we added peas, steamed broccoli, and steamed spinach to our plates.

It is always such a sense of accomplishment when you are able to use leftover ingredients! Isn't it? Speaking of leftovers, this recipe makes a HUGE amount of pasta and sauce. Either prepare yourself to have lots of leftovers, or plan to feed a small army!

Do you have an ingredient you always seen to have leftovers of? How do you use it?

Protein Power!!!!.....

I spent all day handling gluten. No this was not a nightmare. This was real! We are preparing for a "bake sale" tomorrow at work. I am heading it up and had to wrap and label hundreds of muffins and cookies. I wore gloves, didn't breathe much, and washed my hands like nobody's business. I am happy to report no adverse symptoms! However, this was still a bit of a nerve wracking experience. I needed to cook a nice dinner. It's therapy! Even though I didn't get home until 7:00 pm, dinner was going to be fancy gosh darn it! I combined a few of my favorite recipes and came up with something lovely, comforting, and perfect with a glass of white wine. It is also a protein power house! Enjoy!

Stuffed Chicken Breasts with Sweet Potato Puffs

Chicken Ingredients:

- 1 block Firm Light Tofu

- 1 tablespoon Garlic Powder

- 1 teaspoon Oregano

- 1 teaspoon Basil

- 1 teaspoon Thyme

- 1 teaspoon Rosemary

- Herbamare and Black Pepper, to taste

- 1 teaspoon Lemon Juice

- 1 tablespoon Extra Virgin Olive Oil

- 6 rehydrated Sundried Tomatoes, chopped

- 1 large handful Spinach, steamed w/ Apple Cider

- 2 organic Chicken Breasts

- 1 Shallot, diced

- 1/4 cup Dry White Wine

- 1/4 cup Low Sodium Chicken Stock

- dash Apple Cider

Preheat the oven to 350 degrees.

Begin by making the filling. In a food processor, combine the tofu, garlic powder, oregano, basil, thyme, rosemary, herbamare, pepper, lemon juice, and olive oil. Pulse until combined.

In a small bowl, combine half the tofu mixture, chopped sundried tomatoes, and steamed spinach. Adjust seasonings to taste.

Save the rest of the tofu mixture for another recipe.

Cut a pocket into the thickest part of the Chicken breast and stuff with tofu/tomato/spinach mixture. Fold shut.

Season both sides of the chicken with Herbamare and Pepper.

Heat a medium skillet with a dash of Extra Virgin Olive Oil over medium high heat. Cook chicken about 3 minutes on each side.

Transfer chicken to a casserole dish and bake 15 minutes.

Allow to rest 5 minutes before serving.

While the chicken is in the oven, add a dash of oil to the skillet and saute shallot until soft, 3-5 minutes.

Deglaze the pan with wine. 

Reduce the heat to low, add the stock and cider, and season with Herbamare and Pepper. 

Allow to simmer until reduced slightly.

Spoon over chicken breast before serving.

Sweet Potato Puff Ingredients:

- 2 medium Sweet Potatoes cut into 1/2" rounds. (I used one Garnet and one Oriental Sweet Potato)

- 1 tablespoon Extra Virgin Olive Oil

- Herbamare and Black Pepper, to taste

- Thyme and Rosemary, to taste

Preheat oven to 400 degrees.

Toss Potato rounds with oil and spices.

Spread evenly on a foil lined baking sheet and roast for 30 minutes.

Reduce heat to 350 degrees, flip the potato rounds over, and continue to roast about 20 minutes.

 

Delicious! We enjoyed our chicken atop a bed of steamed spinach with a side of steamed broccoli. PS- The sauce makes this dish! 

Now, I think I'm going to have a Kinnikinnick Doughnut and watch Psych on hulu.com.

Cooking is definitely my therapy. What's yours?

I Changed My Mind....

So... Here's the story. I made this recipe a few days ago, but didn't post about it. It was a recipe I thought sounded like a good idea, but, seemed to lack the flavor kick I was expecting.  Not one to let food go to waste, I have been spooning the leftovers on top of my salads for lunch the past 2 days. Surprise, surprise.... IT TASTES GOOD COLD! I guess the flavors just needed time to meld together. Huh?! Who would have thunk? I guess this meal is like cheese, wine, and men. It just gets better with age!

I didn't write the recipe down since I didn't think I would be posting it. This is what I think I did. Feel free to improvise, add more spices, etc... (as usual!) After all, that's what I would do! ;-)

Fix It and Forget It Curry

Ingredients:

- 1 small Kabocha Squash, cut into bite size pieces

- 1 tablespoon Extra Virgin Olive Oil

- Herbamare & Black Pepper

- 1/2 Yellow Onion, chopped

- 1 carrot, chopped

- 2 cloves Garlic, minced

- 1 teaspoon Garam Masala

- Herbamare & Black Pepper

- 1 head Green Kale, cut into bite size pieces

- 1 can Chickpeas, drained and rinsed

- 1/4 cup Low Sodium Chicken Stock

- 1 14.5oz. can Muir Glen Low Sodium Fire Roasted Diced Tomatoes

- 1 can Light Coconut Milk

Preheat your oven to 375 degrees. Toss the Kabocha Squash with Olive Oil, Herbamare and Pepper and roast about 40 minutes, until done. Set aside.

In a large skillet, saute onion and carrot until soft, about 5 minutes. Add the garlic and cook about 1 minute.

Add the spices, kale, chickpeas, roasted Kabocha Squash, stock, and tomatoes. Reduce the heat, cover, and allow to simmer about 5 minutes.

Add the Coconut Milk, allow to simmer 10-15 minutes. 

Serve over Buckwheat (Kasha), Quinoa, or Rice, but it's best cold on a salad!

Enjoy!

Do you have any recipes that just get better with age?

What about other things? What do you think is the one thing that just gets better with age?

Change the Grain....

Thanks for the interesting comments yesterday. Childhood obesity is definitely a serious issue in our society. There are many contributing factors and circumstances. However, we can all agree it is an escalating problem that must be addressed. I, for one, am very passionate about health and wellness and making it accessible to everyone. Health is not merely about being thin. There is such a thing as being too thin! Many of you know my struggles with maintaining a healthy weight due to Celiacs.

It is a constant struggle for me not to end up looking like this again, much as it is for others to lose weight. However, I will not be defeated by it!  

I will have muscles. I will have energy. I will live my life to the fullest extent! AND I will help people do the same! People come up with all sorts of excuses for not exercising or eating healthily, but when it all boils down to it, these are just empty excuses and nothing more. 

- "No is simply an excuse not to try." 

- "Where there is a will, there is a way."

- "Nothing worth doing in life is easy."

Everyone has challenges and problems they face on a daily basis. It is how we view these obstacles that decides our destiny. Do you look at your difficulties as a chance to better yourself and succeed beyond your supposed limitations, or are they slaps of defeat and limitations? Only you can decide. I encourage you to be a "Yes Man". Simply try. You will be amazed by what you can and will accomplish!

In food news, tonight I made another GF Guy Man Meal. He has really been spoiled lately.... GF Guy loves Fried Rice. I happened to have some leftover cooked Buckwheat (Kasha) and Quinoa in the refrigerator, so I decided to change the grain and see what would happen. Grains have proven to be interchangeable over and over again. (My Quinoa-sotto is just one example.) The combination of Buckwheat and Quinoa lent a complex flavor to this Chinese take-out comfort food classic. Here is my "un-recipe". (aka- throw stuff in a wok and see what happens!)

Chicken Fried "Rice"

Ingredients:

- Cooking Spray

- 1 boneless skinless Chicken Breast, cut into bite size pieces

- 1 tablespoon Toasted Sesame Oil

- 1/2 a Yellow Onion, chopped

- 1 Carrot, chopped

- 1 Zucchini, chopped

- 2 cups Broccoli Florets, lightly steamed

- 2 eggs, fried and chopped

- 1 1/2 cups cooked and cooled Buckwheat (Kasha)

- 1/2 cup cooked and cooled Quinoa

- 1/8 to 1/4 cup Low Sodium Chicken Stock, as needed

- 1/8 to 1/4 cup Braggs Liquid Aminos, as needed

- Freshly Ground Black Pepper

- 3/4 cup frozen Peas, defrosted

In a wok, cook the Chicken pieces until cooked through. Remove from wok and set aside.

Pour the Sesame Oil into the wok and stir fry the onion and carrot until soft, about 4 minutes.

Add the Zucchini and continue cooking about 2 minutes.

Add the Broccoli, Eggs, Grains, Stock, Braggs, Pepper and Peas. 

Cook until heated through.

Serve on a bed of steamed spinach.

This was a delicious meal! Believe it, or not, I have never made Fried Rice. In fact, I haven't eaten it in about 4 years! It was delicious, comforting, and made my hubby very happy. WINNER!!!!!!

It is very important to see each day as an opportunity for greatness. Sometimes, this greatness is manifested by simply making someone smile. Sometimes, it is more grandiose. Whatever it is, it is uniquely great and uniquely yours! Embrace your greatness today! Carpe Diem!

Oscar, Party of Two...

Hello, Everyone! Wow! Last week was crazy wonderful at work. The charity fundraiser on Saturday was a huge success. We fed over 2600 people an entirely gluten free and dairy free tasting menu... AND THEY LOVED IT! Many were shocked that gluten free could taste so good. DUH! That was the point of the booth! Just because you are gluten free does not mean you have to eat sawdust! However, as wonderful as the week was at work, it was that much of a disaster in the kitchen! I didn't bother to post my new recipe attempts because... frankly... they just weren't very good! GF Guy kept trying to tell me they weren't bad. They just weren't my best. For me, that's bad. What can I say? I prefer my food to taste exceptional. Moving on....

Since my week was consumed with planning and prepping for the event. GF Guy and I had practically become strangers. We decided to make Sunday our day to simply be together. We slept in until 8:30, went to church, had lunch at Tita's, took Dickens to the Seafood Festival (Tip: Always eat before going to one of these event!), and then headed home to relax for the evening. I didn't feel like grocery shopping. Really, I just didn't want to go to Publix. I prefer to shop at my store, Rollin' Oats. The prices are just so much better. It feels wasteful to shop anywhere else. But, alas, I live a half hour from Rollin' Oats. So... I made another of my "famous" pantry meals. I threw together something elegant and classy. Worthy of our date  night, and, I've got to tell you,... It was Oscar worthy! I did "cheat" and eat a bit of dairy. But hey, it was the night of the Oscar's and it was Goat Cheese. At least I went out with class! 

Pasta a la Oscar

Ingredients:

- 12 oz. Gluten Free Fusilli Pasta

- 1/4 cup Extra Virgin Olive Oil

- 1 large Shallot, diced

- 3 cloves Garlic, minced

- 1/4 cup Low Sodium Chicken Stock

- 1/4 cup dry White Wine

- 6-8 rehydrated Sundried Tomatoes, chopped

- 1 cup frozen Spinach, thawed and drained

- 1 cup frozen Peas, thawed and drained

- about 7 spears frozen Asparagus, thawed, drained, and chopped into 1" pieces

- Herbamare. to taste (or Salt)

- Freshly Ground Black Pepper, to taste

- about 1 teaspoon each, Rosemary, Thyme, Basil

- about 8 precooked Shrimp, tails removed

- 1/4 cup Vegan Parmesan Cheese

- 2 oz. Herbed Goat Cheese, divided

Cook Pasta according to box instructions, drain, and set aside.

Meanwhile, in a large saute' pan, Saute' shallots in Extra Virgin Olive Oil over medium high heat about 3 minutes. Add the garlic and continue to cook about 1 minute.

Deglaze the pan with the Chicken Stock and Wine and reduce the heat to medium low. Allow to simmer about 1 minute.

To the pan, add the remaining ingredients up to the cheeses. Those are added at the end.

Cook until heated through.

Add the sauce to the cooked pasta and toss to coat.

Stir in the Vegan Parmesan Cheese and 1 oz. of the Goat Cheese.

Serve topped with a sprinkle of the remaining Goat Cheese.

...In the words of Julia Child (a la Meryl Streep) Bon Appetit!...

Did you watch the Oscar's last night? What did you think?

Personally, I was very disturbed by how unhealthy the star of Precious is. Hasn't anyone talked to her about the health risks of being morbidly obese? I don't care if you can act, can't act, or can train a monkey to make a souffle'. There is no reason why anyone should allow themselves to get to that point. I don't mean to sound harsh. I am just deeply passionate about health and respecting our bodies. 

Thoughts?

Moody Monday....

Happy Monday! Today has been wonderfully productive! It started out not so swell. I was having a moody Monday. I woke up feeling grumpy and tubby. I forced myself to go to the gym and tackle the day, and it got better! Voila! It's amazing what a good, sweaty workout can do! I don't really have a recipe to post tonight. Instead, here's a peak at what we have been eating. 

Dinners from the past two nights:

Bourbon Chicken from the blog, My Fabulous Recipes. 

This meal was a special treat for GF Guy. He loves the Bourbon Chicken you can buy at the mall food court. This is a healthier, Gluten Free version.

GF/DF Turkey Polenta Lasagna

This recipe is one I made up on the spot. It's not quite ready to be published. The flavor is a bit lacking. It was good, but not all it could be. You know what I mean?

That's all for now. This was just a quick update of our meals. Have a great week!

Testing 1, 2....

This is a test. Pay no attention! Thanks!

Go, Go Goji!.....

After my success recreating Elana's GF/DF/Sugar Free Banana Nut Muffins, it was time to try to create my own recipe for Tita. For me, that means look in the pantry, see what you have, take a deep breath, and go for it! The resulting muffins are not pretty... Bless their hearts... However homely, these muffins are delicious. Not overly sweet, these moist, golden gems are not only Gluten Free and Sugar Free, they are Vegan! They are also made with whole grain, high-fiber flours, making them very low glycemic. Perfect for a diabetic! These muffins would be a wonderful for breakfast muffin with a hot mug of tea or coffee!

Pumpkin Goji Muffins

Ingredients:

- 1/4 cup Tahini

- 1/4 cup Oil

- 1/2 cup Pumpkin Puree

- 2 teaspoons Flax Seed Meal

- 1 cup Unsweetened Almond Milk

- 35 drops Vanilla Liquid Stevia

- 1/2 teaspoon Apple Cider Vinegar

- 2 teaspoons Cinnamon

- 1/2 teaspoon Ginger

- 1/2 cup Goji Berries (rehydrated)

- 1/2 cup Millet Flour

- 1/2 cup Brown Rice Flour

- 2 Tablespoons Coconut Flour

- 1/4 cup Garbanzo and Fava Bean Flour

- 1 Tablespoon Baking Powder

- 1/2 teaspoon Baking Soda

- 1/4 teaspoon Salt

Preheat your oven to 350 degrees.

Spray a muffin pan with non-stick cooking spray.

In a large mixing bowl, whisk together the tahini, oil, and pumpkin puree.

Add the flax meal, almond milk, stevia, vinegar, cinnamon, and ginger and whisk until smooth.

Stir in the rehydrated Goji Berries.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet, stirring until just combined.

Using a measuring cup, scoop batter by 1/3 cup into prepared muffin pan.

Bake 30-35 minutes until done. (I rotated my pan once during cooking to ensure evening browning.

Allow to cool on a wire rack.

I wasn't sure about these at first, but they really grow on you. Give them a try! Feel free to change up the berries, or to add nuts!