tag:blogger.com,1999:blog-2409527155994235912024-03-08T00:25:29.563-08:00we eat. happy.Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.comBlogger372125tag:blogger.com,1999:blog-240952715599423591.post-3165621925695590572015-02-04T06:46:00.000-08:002015-02-04T06:46:04.978-08:00chocolate & banana ice cream. {grain-free & vegan}<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ykuqjnm4GkQ/VM5w1qM3tPI/AAAAAAAAZB8/wkH9bcCbP1w/s1600/IMG_20150201_121436035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ykuqjnm4GkQ/VM5w1qM3tPI/AAAAAAAAZB8/wkH9bcCbP1w/s1600/IMG_20150201_121436035.jpg" height="360" width="640" /></a></div>
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<b>4 February 2015</b></div>
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Usually cold, snowy February evenings do not warrant ice cream, but this incredibly simple and delicious banana ice cream recipe was screaming to be shared (You see what I did there: <i>You scream, I scream, we all scream</i>...yeah, I know. I will not do it again.). What I am trying to say is that, within 30 seconds your sad frozen bananas are transformed into a velvety delight. You can add any beloved flavorings to the whipped banana or eat it as is and enjoy immediately or store it in the freezer.</div>
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I believe that when snow has been continuously falling, a little taste of summer is quite welcome at my house. I hope that you partake with me the enjoyment of watching the surprising process and savoring the sweet flavors of ice cream on a cold winter day. </div>
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<b><u><br /></u></b></div>
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<b><u>Chocolate & Banana Ice Cream</u></b>.</div>
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<i>make 1 pint </i></div>
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<i>Inspired by the <a href="http://www.oneingredientchef.com/one-ingredient-ice-cream/" target="_blank">One Ingredient Chef</a></i></div>
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3 bananas, peeled, sliced or broken apart, and then completely frozen (the more ripe, the better)<br />
1/4 cup cocoa or raw cacao powder<br />
2 TBL maple syrup<br />
1 tsp. vanilla extract<br />
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<ol>
<li>Add the frozen bananas into your food processor. Blitz for about 45-60 seconds (this makes a lot of noise at first, but do not be alarm!). At this point, the bananas should be fully blended into a smooth, creamy, and light frozen dessert. </li>
<li>Add the cocoa, maple syrup, and vanilla. Pulse a few times to blend the ingredients. </li>
<li>Be careful not to over-process or the friction from the processor will begin to melt the ice cream. </li>
<li>You can enjoy this dessert right away for best results, but it will also freeze well for a day or two. Easy as that!</li>
</ol>
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happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-42386154690273412752015-02-02T07:26:00.002-08:002015-02-02T07:30:22.019-08:00carrot & raisin spiced almond porridge. {grain-free & vegan}<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-i1ZmHdGaBxI/VM-OPB53q_I/AAAAAAAAZD8/9ZrJONR9jwY/s1600/IMG_20150202_093007943.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i1ZmHdGaBxI/VM-OPB53q_I/AAAAAAAAZD8/9ZrJONR9jwY/s1600/IMG_20150202_093007943.jpg" height="640" width="404" /></a></div>
<b>2 February 2015</b><br />
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Another blustery, winter day in Maine. Wind and snow gently tap against my window, then, like a dance, the flakes fall to the ground accumulating on the already mounting snow banks. It feels so long since Maine has seen this much snow at once: consistent and persistent. It brings me comforting and fond memories of living in the western Maine mountains. Even though I live in a little city now, the insurmountable snow brings me closer to the natural world and the joys of rural living. <br />
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It's ideal to begain a chilly, snowy morning with a bowl of warming porridge. This grain-free almond based porridge is hearty, flavorful, and filling. Below I include a recipe that can last one through the week or enough mix for a family of four. This is a great basic mix for a sweet or savory breakfast. Depending on your palate, you can top your porridge with seasonal fruit and honey or stir in some grated cheddar and chopped scallions served with a fried egg on top. This is a versatile, protein packed breakfast that can be whipped up in 5 minutes. I love that- delicious food in a snap.<br />
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As watch the snow, sip on my morning coffee and indulge in this bowl of satiating porridge, I feel intense gratitude for my warm home, full belly, and healthy and safe loved ones. I hope you join with me today in taking a moment to feel nourishment and gratitude.<br />
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<b><u>Almond Porridge Mix</u></b></div>
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<i>makes 4 servings </i></div>
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2 cups of almonds, roughly chopped<br />
2 TBL flax seed meal or flax seeds<br />
2 TBL chia seeds<br />
a pinch of sea salt<br />
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<ol>
<li>Add all the ingredients into a food processor. Blitz until the nuts and seeds are finely ground. At this point you can cook enough for 4 people or store the dry mixture. Recipe for 1 serving of carrot and raisin spiced almond porridge below.</li>
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<b><u>Carrot & Raisin Spiced Almond Porridge</u></b></div>
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<i>All the flavors of carrot cake, without the cake. </i></div>
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<i> 1 serving</i></div>
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1/2 cup of dry almond porridge<br />
3/4 cups milk (your choice), plus a little extra for serving (I used almond milk to make the porridge then kefir to serve, but to keep it vegan you can stick with almond milk or coconut yogurt to serve)<br />
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1/4 cup carrots, finely grated<br />
2 TBL maple syrup, divided<br />
1 TBL. organic raisins<br />
1 TBL unsweetened coconut flakes<br />
1 tsp. ground cinnamon<br />
1/2 tsp. grated fresh ginger or a pinch of ground ginger<br />
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<ol>
<li>In a pot, whisk the dry almond mixture, milk, carrots, 1 TBL maple syrup, raisins, cinnamon, and ginger over medium-high heat. </li>
<li>Whisk the mixture frequently until it comes to a boil. Once it comes to a gentle boil, whisk and cook for about another minute. </li>
<li>Pour into a bowl (it will thicken up a little more as it sits), add coconut, 1 TBL maple syrup, and a little more milk or yogurt, and if you want, a few more raisins and cinnamon to serve.</li>
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<span style="text-align: center;">happy eatings & cheers! </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-43526791870850958332015-01-26T08:41:00.000-08:002015-02-02T08:04:45.659-08:00nut, seed, & coconut granola. {grain-free & vegetarian}<div class="separator" style="clear: both; text-align: center;">
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<b>26 January 2015</b><br />
<b><br /></b>Happy belated New Year. I hope everyone had a beautiful, relaxing holiday with friends and family, I know that I certainly did. For the past few weeks, I felt a bit off the grid and I admit that it has taken me quite a bit of time to gain energy back and find a routine again.<br />
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Many of us create goals, formulate new habits, and make resolutions in the New Year, I have made a few as well. Since I now have job that requires me to sit many hours a day, I noticed a difference in my flexibility and feel stiffness in my joints and muscles. As a way to curb this detriment, I began doing <a href="https://www.youtube.com/channel/UCcox27Gc-NGbb2-X9hdLaMw" target="_blank">Yoga</a> in the morning, and have found that it is also a way to start a good habit and implement a beneficial morning routine. I have discovered that most days, I always have a 30-45 minutes to dedicate, and that I truly enjoy that time. What are some of your newest or most valued habits this year?<br />
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As far as nutrition, I have been been cooking from the heart and for comfort. This is my 4th <a href="http://weeathappy.blogspot.com/p/seasonal-fare-new.html" target="_blank">granola recipe </a>on<b> <i>WE.H</i>., </b>but for good reason--I have finally devised a delicious grain-free granola. Before I adopted a grain-free diet, I ate granola almost every morning (hence the 3 previous granola recipes). This recipe has been a blessing for busy mornings as it is easy to pack up for the go and sustains me until lunch. I have been eating it with almond milk or kefir, bananas and berries.<br />
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<b><u>Nut, Seed, & Coconut Granola. </u></b></div>
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<i>makes about 5 cups</i></div>
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3 cups of raw nuts and seeds {I used 1 cup of almonds, 1 cup walnuts, 1/2 cup pumpkins seeds, 2 TBL sesame seeds, and 2 TBL chia seeds}<br />
1 cup of unsweetened, shredded coconut<br />
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1/4 cup of extra-virgin olive oil<br />
1/3 cup raw honey {or maple syrup to make it vegan}<br />
1 tsp. ground cinnamon<br />
1 tsp. vanilla extract or the seeds from one pod, scraped out<br />
a pinch of sea salt<br />
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1 1/2-2 cups dried fruit {I used equal amounts of organic apricots, dates, and Thompson raisins}<br />
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<ol>
<li>Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or you can spray the baking sheet with oil). </li>
<li>In a large bowl, whisk to combine oil, honey, cinnamon, vanilla, and salt. </li>
<li>Add the nuts, seeds, and coconut to a food processor. Blitz until everything is coarsely ground. This will be reminiscent to the oat-like texture of granola. Add the nut, seed, and coconut mixture into the bowl with wet ingredients. Stir until everything is evenly coated and spread evenly over the parchment paper. Bake for 15-18 minutes, or until the nuts & seeds begin to turn golden; stir occasionally. </li>
<li>While the granola is in the oven, add the dried fruit into the food processor and blitz until roughly chopped (or you can do this with a knife). When the granola is done, take it out and stir in the fruit and let it cool on the baking sheet.*</li>
<li>Store in air tight container up to 3 weeks. </li>
</ol>
*If you want the granola to be a little chunky & stuck together, pile the granola 1" thick to cool, then break apart.<br />
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happy eatings & cheers!</div>
<br />Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-40624753068674580732014-12-22T08:00:00.001-08:002015-01-28T12:34:44.222-08:00slowed cooked scrambled eggs, maple-mustard bacon, & nut-fruit bread. {grain-free}<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xgkMgBsXf94/VJbghxSS8RI/AAAAAAAAYRQ/AgzN0xXwobk/s1600/IMG_3071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xgkMgBsXf94/VJbghxSS8RI/AAAAAAAAYRQ/AgzN0xXwobk/s1600/IMG_3071.JPG" height="426" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-MRTtCDghLts/VJbf_EYD1gI/AAAAAAAAYRY/3BsfwnKv4Ls/s1600/IMG_3066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MRTtCDghLts/VJbf_EYD1gI/AAAAAAAAYRY/3BsfwnKv4Ls/s1600/IMG_3066.JPG" height="426" width="640" /></a></div>
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<b>21 December 2014</b><br />
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I didn't sleep very well last night; I tossed and turned. Perhaps it is the impending holiday, and with my childlike enthusiasm I simply cannot wait any longer for what the day will bring: being tucked away in Northern Maine surrounded by family, conversation, the dogs, and a plethora of delicious food made with love.<br />
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This morning, I knew immediately that I needed to welcome the much anticipated holiday (and to soothe my lack of sleep) with a warm, comforting breakfast. I hope you enjoy it as well, and have a happy Christmas with the people (and animals) you love the most.<br />
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<u><b>slow cooked scrambled eggs with dill & butter.</b> </u></div>
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<i>serves 2</i></div>
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1 TBL unsalted butter, divided<br />
1 tsp olive oil<br />
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4 free range eggs<br />
2 TBL organic cream<br />
Maldon sea salt and cracked pepper to taste<br />
1 TBL fresh dill, chopped<br />
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<ol>
<li>Heat a small-medium pan over low-medium heat. Add 1/2 TBL of butter and oil to the pan. </li>
<li>Meanwhile, whisk together the eggs, cream, and a pinch of salt and pepper. When the butter starts to bubble add the add the egg mixture. Cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Add the rest of the butter (this adds a creamy silkiness). Check for seasonings. Serve hot with fresh dill scattered on top.</li>
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<b><u>maple-mustard bacon. </u></b></div>
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<i>serves 2</i></div>
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4 slices pork bacon (I used bacon made of pork shoulder--its a little leaner than regular bacon) or turkey bacon</div>
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1 TBL maple syrup</div>
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1 tsp Dijon mustard<br />
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<ol>
<li>Preheat the broiler or grill in your oven. Lay the bacon an oiled baking sheet. In a small bowl, mix together the maple syrup and Dijon mustard. Brush the bacon with the mixture and pop under the broiler for 3 minutes. Take the bacon out, flip it, brush the other side with the maple-mustard mixture, and pop back under the broiler for 3 more minutes or until desired crispiness (just keep an eye on it to make sure it doesn't burn). Serve hot. </li>
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<b><u>paleo nut, seed, and fruit bread.</u></b></div>
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<i>makes 1 mini loaf</i></div>
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<i>Inspired by <a href="http://www.greenkitchenstories.com/paleo-bread-quick-pickled-fennel/" target="_blank">Green Kitchen Stories</a> and <a href="http://atastylovestory.com/saturday-farmers-marked-and-a-lunch/" target="_blank">A Tasty Love Story</a></i></div>
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This bread is wholesome and dense, like a German rye bread. This is a perfect grain-free vehicle for smoked salmon or heaps of fresh cucumbers. It is wonderful toasted. </div>
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2 heaping cups of raw nuts and seeds of your choice, divided </div>
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1/4 cup of dried fruit of your choice (I used raisins and sultanas)</div>
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3 range free eggs</div>
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3 TBL of whatever oil you prefer (I used extra-virgin olive oil)</div>
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a pinch of Maldon sea salt</div>
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1. Preheat oven to 325 °F/160 °C<br />
2. Grind seeds, and half of the nuts to flour-like structure. Chop the other half of the nuts a little less refined.<br />
3. In a bowl combine all of the ingredients and stir well together. Pour batter into a loaf pan lined with parchment paper.<br />
4. Bake in oven for 45 minutes. Let it cool before removing from the pan.<br />
*The bread keeps moist and delicious up to a week in the fridge. You can easily freeze it as well.</div>
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<b><u>shallot and herb neufchatel.</u></b></div>
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<i>makes 1 cup</i></div>
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<i><br /></i></div>
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1 package of organic neufchatel, softened at room temperature</div>
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1 small shallot, peeled and roughly chopped</div>
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a handful of each: flat leaf parsley, dill, chives</div>
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1 -2 TBL of organic cream</div>
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sea salt and cracked pepper</div>
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<ol>
<li>Add all of the ingredients into a food processor and blitz until smooth. </li>
</ol>
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happy eatings & cheers!</div>
</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-88816984121637439822014-12-15T08:16:00.000-08:002015-01-27T09:22:55.527-08:00carrot & date muffins. {grain-free & dairy-free}<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XPyWe8Csnl4/VI35squf0pI/AAAAAAAAYGA/Skk_hlJUPRw/s1600/IMG_3064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XPyWe8Csnl4/VI35squf0pI/AAAAAAAAYGA/Skk_hlJUPRw/s1600/IMG_3064.JPG" height="426" width="640" /></a></div>
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<b>15 December 2014</b></div>
Yesterday was a sunny winter Sunday, the warmth of the sun made up of the chill in the air. There is something special about the quiet and stillness of a Sunday morning, and for me it was being curled up on the couch drinking coffee with dogs napping on my lap.<br />
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Before we traveled to Higgins beach to enjoy the sun, sand, and water, I baked these carrot and date muffins for a little sustenance on the go. Something sweet in the oven is always a welcome in my house, and the smell of these spiced muffins didn't disappoint in aroma or taste. They are sweetened by dates, infused with a beautiful mixture of Indian spices, and benefit from the texture of the freshly grated carrots and nutty almond flour.<br />
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This recipe is a combination of a few different inspirations: <a href="http://zenbellycatering.com/2013/09/24/pear-cardamom-muffins/" target="_blank">Zenbelly's Pear Cardamon Muffins</a>, a carrot muffin recipe from <a href="http://www.sproutedkitchen.com/book/" target="_blank">Sprouted Kitchen's cookbook</a>, and Gwyneth Paltrow's <a href="http://shop.goop.com/products/its-all-good-personalized" target="_blank"><i>It's All Good</i> </a>'s sweet potato and Chinese 5 spice muffins. In an attempt to make a delicious grain-free muffin with all the flavors of the season, I combined flavors and measurements from the above inspirations -- demonstrating the wheels in my brain turning.<br />
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<i>A note on the dates:</i> Good Medjool dates, which can be found in any grocery store, are soft enough on their own, but soaking them in hot water, or as I did, hot Chai tea, will make them easier to blend into the batter. I soaked my dates in Chai tea because it added to the intensity of spiced flavor, but hot water works just as well.<br />
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<div style="text-align: center;">
<u><b>carrot & date muffins. </b></u></div>
<div style="text-align: center;">
<i>makes 12 smaller muffins or 6 larger ones</i></div>
<br />
1 1/4 cup almond flour<br />
1/2 cup arrowroot starch<br />
3 TBL coconut flour<br />
1 tsp. baking soda<br />
1 tsp. garam masala<br />
1/2 tsp. ground cinnamon<br />
1/2 tsp. fresh ginger, grated {optional}<br />
<br />
3 free range eggs, room temperature<br />
1/4 cup coconut oil, melted<br />
1/4 cup coconut sugar<br />
1/4 cup medjool dates (about 4-6), softed in hot water or Chai tea for 10 minutes<br />
1 tsp. vanilla extract<br />
1 1/2 cups carrots, finely grated<br />
<br />
<ol>
<li>Preheat the oven to 350 degrees, grease your muffin tin (6 large or 12 smaller) and set aside. </li>
<li>In the food processor, add the drained dates and pulse 4-5 times until they are broken up a bit. Add the eggs, coconut oil, coconut sugar, and vanilla. Blitz until smooth. </li>
<li>In a bowl, whisk the dry ingredients together. Pour the dry ingredients into the food processor. Blitz until combined. Fold in the carrots, and evenly divide the batter between 6 or 12 muffins.</li>
<li>Bake for 20-25 minutes until, when tested, a knife comes out clean. Let them rest for at least 15 minutes, but they taste the best once they are almost cool. </li>
</ol>
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happy eatings & cheers!</div>
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<br />Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-11117919828263782492014-12-10T07:00:00.000-08:002014-12-10T07:00:01.021-08:00a poached egg on sauteed spinach with bacon & red onions. {grain-free & dairy-free}<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-miWOJENDtL0/VITJCpbEgoI/AAAAAAAAX-w/1qEHC6C-SSM/s1600/IMG_2771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-miWOJENDtL0/VITJCpbEgoI/AAAAAAAAX-w/1qEHC6C-SSM/s1600/IMG_2771.JPG" height="640" width="424" /></a></div>
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<a href="http://4.bp.blogspot.com/-aR8YmaocY8Q/VITI0wDImEI/AAAAAAAAX-o/irE9WbrSqFc/s1600/IMG_2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aR8YmaocY8Q/VITI0wDImEI/AAAAAAAAX-o/irE9WbrSqFc/s1600/IMG_2761.JPG" height="640" width="424" /></a></div>
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<a href="http://3.bp.blogspot.com/-blZCi1MiofE/VITKNG2B7sI/AAAAAAAAX-8/O8yEwqJ9vio/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-blZCi1MiofE/VITKNG2B7sI/AAAAAAAAX-8/O8yEwqJ9vio/s1600/IMG_2805.JPG" height="640" width="426" /></a></div>
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<br />
<b>10 December 2014</b><br />
<b><br /></b>This cozy dish is a filling brunch or simple dinner. You can put it together in a flash, which is ideal for a week day night during the bustling holiday season.<br />
<br />
<br />
<div style="text-align: center;">
<b><u>a poached egg on sauteed spinach with garlic & red onions. </u></b></div>
<div style="text-align: center;">
<i>serves 2</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: left;">
2 <a href="http://weeathappy.blogspot.com/2012/09/my-first-poached-egg.html" target="_blank">eggs poached </a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4 slices of thick cut bacon, sliced into 1" chunks</div>
<div style="text-align: left;">
3 small red onions or shallots, peeled & chopped</div>
<div style="text-align: left;">
2 cloves of garlic</div>
<div style="text-align: left;">
1 bunch of fresh spinach, washed & dried</div>
<div style="text-align: left;">
sea salt & cracked pepper to taste<br />
<br />
<br />
<ol>
<li>Heat a cast-iron or heavy-stock pan on medium heat. Add the bacon and cook until the pieces are crispy. Remove from the pan onto a paper towel lined plate. </li>
<li>Add the onions in the hot pan and bacon fat (if the pan seems dry add a little extra virgin olive oil). Cook for 6-8 minutes until tender. Add a pinch of salt and pepper. Add the garlic slices and cook for another minute or two (be careful not to let the garlic burn). </li>
<li>Add the spinach and cook another minute or two, stirring to get the spinach evenly wilted, but not overly wilted as you still want a little texture to the dish. Stir in the bacon slices and divide among two serving bowls or plates. </li>
<li>Top with the poached eggs and season to taste once more. </li>
</ol>
<div style="text-align: center;">
happy eatings & cheers!</div>
</div>
<div style="text-align: left;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-40237071756268415542014-12-09T04:45:00.000-08:002015-01-08T07:13:37.607-08:00banana almond green smoothie. {grain-free & vegan}<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9WyGbtA3doU/VIRo3J3vsPI/AAAAAAAAX84/65Uc4DxLc-4/s1600/IMG_3010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9WyGbtA3doU/VIRo3J3vsPI/AAAAAAAAX84/65Uc4DxLc-4/s1600/IMG_3010.JPG" height="426" width="640" /></a></div>
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<b><br /></b>
<b>9 December 2014</b><br />
<br />
I know-- another smoothie recipe on a food blog! I drink a smoothie or juice for breakfast almost everyday (especially during the work week) because it is simple, nutritious, and portable. Today, I am sharing my new favorite green smoothie combination that adds a little kick to a creamy, slightly sweet drink. I hope you enjoy it too!<br />
<br />
<br />
<div style="text-align: center;">
<b><u>banana almond green smoothie.</u></b> </div>
<div style="text-align: center;">
<i>serves 1</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: left;">
1 cup unsweetened almond milk</div>
<div style="text-align: left;">
1/4 cup coconut water</div>
<div style="text-align: left;">
1 banana</div>
<div style="text-align: left;">
a handful of baby kale </div>
<div style="text-align: left;">
1 tsp. coconut oil</div>
<div style="text-align: left;">
1 tsp. maple syrup or 1 medjool date</div>
<div style="text-align: left;">
1 tsp. freshly grated ginger</div>
<div style="text-align: left;">
1/2 tsp. Chinese five spice powder</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<ol>
<li>Add all the ingredients into a blender, and blitz until smooth.</li>
</ol>
<div style="text-align: center;">
happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-16569580260707502882014-12-08T06:38:00.000-08:002014-12-08T06:38:00.163-08:00apple cinnamon coffee cake with walnut crumb topping. {vegetarian & grainfree}<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sr7qrR4lN_g/VIRjxeengQI/AAAAAAAAX8Y/NNuwdyi2gOY/s1600/IMG_2919.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sr7qrR4lN_g/VIRjxeengQI/AAAAAAAAX8Y/NNuwdyi2gOY/s1600/IMG_2919.JPG" height="640" width="426" /></a></div>
<b>8 December 2014</b><br />
<b><br /></b>
This spiced morning cake permeates the kitchen with seasonal fragrance while creating an anticipation for a classic breakfast treat to go along with a hot, dark cup of coffee. Apples are flecked into the cake batter, adding an unexpected sweetness that complements the crumbly walnut topping that we expect with a coffee cake. This simple recipe, from the <a href="http://zenbellycatering.com/" target="_blank">Zenbelly</a> blog, is a wonderful breakfast cake for a Saturday morning or an easy dish to put together when unexpected guests arrive as it is essentially all done in the food processor. Hardly any clean up-- we love that!<br />
<br />
<div style="text-align: center;">
<b><u>apple cinnamon coffee cake with walnut crumb topping.</u></b> </div>
<div style="text-align: center;">
<i>1- 8" cake</i></div>
<div style="text-align: center;">
<i>by <a href="http://zenbellycatering.com/2013/01/12/have-your-coffee-cake-and-your-crumb-topping-too/" target="_blank">Zenbelly</a></i></div>
<div style="text-align: center;">
<br /></div>
<i>For the cake:</i><br />
<div style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">
1/2 cup almond flour<br />
1/4 cup arrowroot starch<br />
2 TBL coconut flour<br />
1/3 cup coconut palm sugar<br />
1 TBL cinnamon<br />
1 tsp baking soda<br />
1/4 tsp sea salt<br />
1 TBL butter, plus more for greasing the pan<br />
2 eggs<br />
1/2 cup sour cream or full fat Greek yogurt (or cream from a can of refrigerated coconut milk)<br />
1 teaspoon vanilla extract<br />
1 cup grated apple (about 1 large apple)</div>
<i><br /></i>
<i>For the topping:</i><br />
<div>
1 1/2 cups walnuts (or pecans, if you prefer)<br />
1/2 cup almond flour<br />
4 tablespoons melted butter<br />
2 tablespoons coconut palm sugar<br />
1 tablespoon cinnamon<br />
pinch salt<br />
<br />
<ol>
<li>Preheat your oven to 350° and grease a 8 x 8 baking dish (I used a round baking dish).</li>
<li>Make the topping: pulse the walnuts in a food processor 10-12 times or until they are course crumbs. Add the remaining ingredients and pulse 2-3 more times until combined. Set aside.</li>
<li>Wipe out and dry the bowl of your food processor and add your dry cakeingredients. (almond flour through salt) Pulse a few times to mix.</li>
<li>Cut the tablespoon of butter into smaller chunks and add it to the dry ingredients. Pulse 8-10 times or until it’s cut in to the dry ingredients, similar to if you were making a pie crust.</li>
<li>In a small bowl, mix your wet cake ingredients (eggs through vanilla) and whisk until well combined. Stir in grated apple.</li>
<li>Add to the food processor and mix until combined. Scrape down the sides once or twice to make sure it’s well mixed.</li>
<li>Pour into the prepared baking dish and sprinkle the topping over, as evenly as you can.</li>
<li>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.</li>
<li>Allow to cool, and enjoy!</li>
</ol>
<div style="text-align: center;">
happy eatings & cheers!</div>
</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-7222451134647430802014-12-07T11:30:00.000-08:002014-12-09T04:56:25.783-08:00ground lamb & butternut squash stew with moroccan spices. {grain-free & dairy-free}<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lZyue816WQQ/VIRhc2c-eLI/AAAAAAAAX8A/PQYhATc-w8w/s1600/IMG_3002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lZyue816WQQ/VIRhc2c-eLI/AAAAAAAAX8A/PQYhATc-w8w/s1600/IMG_3002.JPG" height="426" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-hP0XNlHNVi0/VIRh_oyq4dI/AAAAAAAAX8I/k3x1fYkCXcM/s1600/IMG_3006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hP0XNlHNVi0/VIRh_oyq4dI/AAAAAAAAX8I/k3x1fYkCXcM/s1600/IMG_3006.JPG" height="640" width="426" /></a></div>
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<b>7 December 2014</b>
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<div style="font-weight: bold; text-decoration: underline;">
<b><u><br /></u></b></div>
There is nothing more warming on a cold late autumn night than a bowl of hearty stew- a pot of ingredients lovingly stirred and looked out after for hours. This stew, spiced with deep Moroccan flavors, tastes well-developed and warm while the toppings add a bright freshness to the bowl.<br />
<div>
<br /></div>
<div>
One ingredient you may not be familiar with is harissa-- well, it is at least new to my repertoire. Harissa is a Moroccan chili paste that is more zingy than spicy hot. It can easily be found at your local grocery store or Whole Foods Market. It adds a beautiful pop when swirled into yogurt and scooped on top of the sweet, sticky stew. Don't be turned off my the number of ingredients listed here. This is actually a very straight forward recipe that mostly requires time ticking away on the back of the stove.<br />
<div style="font-weight: bold; text-decoration: underline;">
<b><u><br /></u></b></div>
<div style="text-align: center;">
<b style="text-decoration: underline;">ground lamb & butternut squash with moroccan spices.</b></div>
<div>
<div style="text-align: center;">
<i>serves 4</i></div>
<br />
<i>for the stew:</i></div>
<div>
extra virgin olive oil<br />
1 red onion, peeled & diced<br />
3 cloves of garlic, peeled & grated<br />
1 TBL fresh ginger, grated<br />
1 TBL paprika <br />
1 TBL ground cumin<br />
1/2 tsp. ground cinnamon <br />
1/2 tsp. ground coriander <br />
sea salt & cracked pepper to taste<br />
1lb. ground lamb (or ground beef, pork, or dark turkey)<br />
4 sticky prunes, roughly chopped</div>
<div>
28oz can of San Marzano plum tomatoes</div>
<div>
1 small butternut squash, seeded scooped out & diced</div>
<div>
1 bunch cilantro, leaves roughly chopped</div>
<div>
<br /></div>
<div>
<i>for the harissa yogurt:</i></div>
<div>
1/2 cup plain Greek yogurt (I used 0% fat)</div>
<div>
1 TBL harrisa </div>
<div>
1 TBL freshly squeezed lemon juice</div>
<div>
1 clove of garlic, grated </div>
<div>
<i><br /></i></div>
<div>
<i>additional toppings: </i></div>
<div>
lemon wedges</div>
<div>
slices of ripe avocado </div>
<div>
finely chopped red onion</div>
<div>
really good extra-virgin olive oil</div>
<div>
sea salt & cracked pepper to taste</div>
<div>
<br /></div>
<div>
<ol>
<li>Turn a large heavy stock pot onto medium heat and add a good glug of olive oil. Add the onions and cook for about 8-10 minutes, until tender. Add the garlic, ginger, spices, salt, and pepper. Continue to cook for another 3 minutes; stirring frequently because you don't want the garlic to burn. </li>
<li>Add the ground lamb (or meat of your choice), and cook for 6-7 minutes until cooked through. Stir in the prunes and tomatoes. Bring to a boil. Cover with a tight fitting lid, or tin foil, reduce to a simmer and let it tick away for 1 1/2 hours. Stir occasionally.</li>
<li>Add the butternut squash, cover, and cook for another 1 1/2; stirring occasionally. </li>
<li>When its done, take the lid off and let it cool down for about 15 minutes. Add seasoning if necessary and stir in a good handful of the cilantro. </li>
<li>Make the harissa yogurt by whisking the ingredients in a small bowl. </li>
<li>Serve the stew on the bottom of individual large bowls, top with a little more cilantro, chopped red onion, slices of avocado, a scoop of harissa yogurt, a final pinch of salt & pepper, a drizzle of your best extra-virgin olive oil, and a squeeze of fresh lemon. </li>
</ol>
<div style="text-align: center;">
happy eatings & cheers!</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-65632547144152902412014-12-06T05:35:00.002-08:002014-12-06T05:39:59.258-08:00pumpkin pie. {grainfree & vegetarian}<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7v021J-pqEg/VIMCRZU0I3I/AAAAAAAAX44/rvlk5x-UpbM/s1600/IMG_2970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7v021J-pqEg/VIMCRZU0I3I/AAAAAAAAX44/rvlk5x-UpbM/s1600/IMG_2970.JPG" height="426" width="640" /></a></div>
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<b>6 December 2014</b><br />
<br />
Another snowy morning in Maine confirms that the holidays are upon us. And in true Christmas fashion, I've been on a bit of a baking spree, experimenting with different grain-free flours in some of my favorite desserts. This pumpkin pie recipe adapted from the beautiful Brit sisters, <a href="http://www.hemsleyandhemsley.com/" target="_blank">Jasmine and Melissa Hemsley</a>, is healthy and tasty. So much so, I had coffee and pie for breakfast with scoop of 0% fat Greek yogurt spiked with a little pure vanilla extract.<br />
<br />
<div style="text-align: center;">
<b><u>Pumpkin Pie with Almond Crust</u></b></div>
<div style="text-align: center;">
<i>Serves 12</i></div>
<div style="text-align: center;">
<i>Recipe Adapted from <a href="http://www.vogue.com/4115341/hemsley-and-hemsley-thanksgiving-recipes/" target="_blank">Hemsley and Hemsley</a> </i></div>
<br />
<i>For the filling:</i><br />
1 15oz can of pumpkin, sweet potato, or squash puree<br />
3 free range eggs<br />
1/2 cup creme fraiche<br />
1/4 cup maple syrup<br />
1 tsp. vanilla bean paste or the seeds from 1 vanilla pod<br />
1 TBL. cinnamon<br />
1 tsp. nutmeg<br />
Pinch of sea salt<br />
<br />
<i>For the pastry:</i><br />
1 3/4 cup ground almonds or pecans<br />
1/2 tsp. sea salt<br />
1/2 tsp. baking soda<br />
1 oz or 2 TBL unsalted butter at room temperature<br />
2 free range eggs<br />
<br />
1. Add the pastry ingredients into a food processor and blitz until it forms a dough. Roll into a 1/8-inch-thick disk between two pieces of parchment paper. Line a 9 1/2-inch ceramic tart dish with the almond pastry.<br />
<div>
<br />
2. Trim any extra crust and bake for 10 mins at 350°. Set aside.<br />
<br />
3. In a food processor, combine the filling ingredients and blend until smooth.<br />
<br />
4. Pour filling into the prebaked pie crust almost to the top and bake on the middle shelf at 350° for 45 minutes, or until the center just jiggles.<br />
<br />
5. Allow to cool and serve cold or room temperature. Serve plain, or with vanilla-infused creme fraiche, plain Greek yogurt, or vanilla ice-cream (I served mine with 0% fat Greek yogurt spiked with a little vanilla extract).<br />
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<a href="http://4.bp.blogspot.com/-9jnL3joB1Vw/VIMDGQpHCHI/AAAAAAAAX5A/5u0JPj1lUPg/s1600/IMG_2990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9jnL3joB1Vw/VIMDGQpHCHI/AAAAAAAAX5A/5u0JPj1lUPg/s1600/IMG_2990.JPG" height="426" width="640" /></a></div>
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<div style="text-align: center;">
happy eatings & cheers!</div>
</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-29579213277223524012014-11-21T12:21:00.000-08:002014-11-24T08:11:51.862-08:00Thanksgiving. Menu Inspiration. <div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-tQ2pSeF6MmQ/VHNXJdo5PlI/AAAAAAAAXmo/HB1DhoNhOmQ/s1600/2014-11-19%2B06.41.58%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tQ2pSeF6MmQ/VHNXJdo5PlI/AAAAAAAAXmo/HB1DhoNhOmQ/s1600/2014-11-19%2B06.41.58%2B1.jpg" height="378" width="640" /></a></div>
<br />
<b>21 November 2014</b><br />
<br />
The autumn chill has surrendered itself to winter frost, the days feel infinitely shorter, and vivid colors of the world have been replaced by a neutral palate. Store fronts and TV screens have long indicated that the holidays are approaching with gusto, and indeed they have. Thanksgiving is less than a week away, and as I write this, feelings of gratitude overwhelm me.<br />
<br />
Last week was my 30th birthday. It left me feeling astonishingly youthful, yet at the same time like some one who has experienced many lifetimes before. Decades act as milestones that allow us to reflect on what we have done and what we plan on doing until the next one. That being said, I'm still not quite sure if I have a path laid out-- its not really my style. One thing is for certain, though. Throughout my life, I have been fortunate and honored to be surrounded by so much love. This year I am truly thankful for all the people over the past 30 years that have helped me to understand what it means to be thoughtful, kind, patient, and confident. These people are my teachers and my inspiration, and without them, I wouldn't be the woman I am today.<br />
<br />
This year as you gather around the table with friends, family, or even strangers-- I hope that you have a memorable day, that you learn something new, and that you have a sublime meal.<br />
<br />
Below are some favorite recipes that would be delightfully welcomed at any table I sat at this time of year and hope they lend inspiration to your dinner menu.<br />
<br />
<b><br /></b>
<b>From we eat. happy.</b><br />
<br />
<ul>
<li><a href="http://weeathappy.blogspot.com/2012/11/toasty-nuts.html" target="_blank">Toasty Nuts</a> for munching. </li>
<li><a href="http://weeathappy.blogspot.com/2014/04/roasted-carrot-ginger-soup.html" target="_blank">Roasted Carrot & Ginger Soup</a> for warmth.</li>
<li><a href="http://weeathappy.blogspot.com/2013/01/a-winter-salad-with-orange-date-dressing.html" target="_blank">Orange & Greens Salad with Date Dressing</a> or <a href="http://weeathappy.blogspot.com/2012/11/pink-green.html" target="_blank">Beet & Quinoa</a> Salad for lighter fare. </li>
<li><a href="http://weeathappy.blogspot.com/2013/02/butternut-squash-croquettes-with-creamy.html" target="_blank">Butternut Squash Croquettes with Creamy Yogurt Sauce</a> for something different.</li>
<li><a href="http://weeathappy.blogspot.com/2011/11/roasted-butternut-squash-kale-pasta.html" target="_blank">Butternut Squash & Kale Pasta Bake</a> for comforting flavors.</li>
<li><a href="http://weeathappy.blogspot.com/2011/12/leftovers.html" target="_blank">Cranberry Sauce and Leftovers</a> because you have too.</li>
</ul>
<br />
<div>
<br />
<br />
<b>From Out & About. </b><br />
<br />
<ul>
<li><a href="http://goop.com/journal/make/9/thanksgiving" target="_blank">GOOP's traditional and beautiful Thanksgiving menu</a>- from turkey to stuffing to the perfect veggies.</li>
<li>Start your day off right with <a href="http://www.hemsleyandhemsley.com/recipe/thanksgiving-smoothie/" target="_blank">Hemsley&Hemsley's Thanksgiving Smoothie</a>. </li>
<li><a href="http://www.sproutedkitchen.com/home/2014/2/2/roasted-fennel-and-white-bean-dip.html" target="_blank">Warm Roasted Fennel & White Bean Dip from Sprouted Kitchen</a> for munching. </li>
<li><a href="http://zenbellycatering.com/2012/11/13/its-beginning-to-smell-a-lot-like-thanksgiving/" target="_blank">Paleo Stuffing from Zenbelly</a> is on the top of my list to try this year. </li>
<li><a href="http://www.jamieoliver.com/recipes/vegetables-recipes/green-veggies-with-flavoured-butter/" target="_blank">Jamie Oliver's perfectly cooked greens with flavored butter</a> to add a little color to your plate.</li>
<li><a href="http://slimpalate.com/salted-caramel-apple-tartlets/#more-4254" target="_blank">Caramel Apple Tartelets by Slim Palate adapted from Zenbelly's new cook book</a> for something guiltlessly sweet. </li>
<li>Don't forget to take advantage of the whole turkey by making<a href="http://www.hemsleyandhemsley.com/recipe/bone-broth/" target="_blank"> bone broth (recipe from Hemsley&Hemsley)</a>.</li>
</ul>
<br />
<br />
<div style="text-align: center;">
happy eatings & cheers!<br />
<br />
<div style="text-align: right;">
<i>*photo by Jediah Scott: Top of the World</i></div>
</div>
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Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-56503300156698038382014-11-18T11:53:00.000-08:002014-11-24T08:19:07.091-08:00dreaming of early mornings. at higgins beach. <div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-Z1p7XG4_iEQ/VGZ5Sh2yeFI/AAAAAAAAXOo/2fAP8YxDQWQ/s1600/IMG_20141007_070143532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Z1p7XG4_iEQ/VGZ5Sh2yeFI/AAAAAAAAXOo/2fAP8YxDQWQ/s1600/IMG_20141007_070143532.jpg" height="640" width="360" /></a><a href="http://4.bp.blogspot.com/-5ICMyaUMbVs/VGZ61EAVHBI/AAAAAAAAXP8/GpG3ltB5gRA/s1600/IMG_20141007_065950203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-5ICMyaUMbVs/VGZ61EAVHBI/AAAAAAAAXP8/GpG3ltB5gRA/s1600/IMG_20141007_065950203.jpg" height="640" width="360" /></a></div>
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<a href="http://1.bp.blogspot.com/-J4nOUlVPH3c/VGZ5rgaRpfI/AAAAAAAAXO8/1Vy3LWNdG4k/s1600/IMG_20141011_104423101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J4nOUlVPH3c/VGZ5rgaRpfI/AAAAAAAAXO8/1Vy3LWNdG4k/s1600/IMG_20141011_104423101.jpg" height="640" width="360" /></a><a href="http://3.bp.blogspot.com/-02xDI5Znfkg/VGZ6isScyNI/AAAAAAAAXPo/1Ko_l1Nlc4A/s1600/IMG_20141007_071038231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-02xDI5Znfkg/VGZ6isScyNI/AAAAAAAAXPo/1Ko_l1Nlc4A/s1600/IMG_20141007_071038231.jpg" height="640" width="360" /></a></div>
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<i>"Live in the sunshine, swim in sea, drink the wild air."</i></div>
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-Ralph Waldo Emerson</div>
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<br />Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-39535491003484849272014-06-03T07:00:00.000-07:002014-11-25T11:40:56.368-08:00goat cheese & arugula frittata. {grainfree & vegetarian}<div class="separator" style="clear: both; text-align: center;">
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<b>3 June 2014</b><br />
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This is a good one for a quick lunch or brunch get-together. The egg base & timing are a good standard, while the veggies & cheese are easily interchangeable to whatever is in your refrigerator or what is in season. </div>
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<b>goat cheese & arugula frittata.</b></div>
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<i>serves 4 </i></div>
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1 TBL extra virgin olive oil<br />
1/2 cup red onion, sliced<br />
2 cloves garlic, minced<br />
1 TBL rosemary, chopped<br />
<br />
2 big handfuls of arugula<br />
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6 free-range eggs<br />
1/4 cup plain full fat yogurt (I like goat's milk yogurt)<br />
sea salt & cracked pepper<br />
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3oz goat cheese, crumbled<br />
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<ol>
<li><span style="background-color: white; font-family: inherit; line-height: 20.78333282470703px;">Preheat the oven to 375 degrees.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 20.78333282470703px;">Heat the butter over medium heat in a 8-inch cast iron skillet. Sauté the onions until soft & just barely browned, about 10 minutes. Add the arugula, garlic & rosemary. Season with salt & pepper to taste. </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 20.78333282470703px;">Meanwhile, beat the eggs & yogurt until combined. Pour over the onions & arugula. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Sprinkle the cheese on top & stick it in the oven for exactly 8 minutes; it should be just set throughout.</span></li>
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happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-14165907589010585142014-06-02T06:48:00.001-07:002014-11-21T12:32:46.837-08:00everything bagels. {grain-free & dairy free}<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-nSi_4xx8zws/U4yDCeyCVPI/AAAAAAAARqA/ySP6Q4K6-Zg/s1600/collage_20140601113343082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nSi_4xx8zws/U4yDCeyCVPI/AAAAAAAARqA/ySP6Q4K6-Zg/s1600/collage_20140601113343082.jpg" height="640" width="640" /></a></div>
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<b>2 June 2014</b></div>
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This past weekend I had an open calendar. A first in a while. So, I took some of that free time to try out few new recipes that I have been meaning to add to my repertoire. The rest of the weekend was spend in the warm sun, & walking around our coastal city. I found this bagel recipe from the<a href="http://www.elanaspantry.com/" target="_blank"> Elana's Pantry </a>cookbook. So when you go into this, don't picture biting into a big fluffy yeasty bagel, because that is not what you are going to get- which is totally okay. These bagels have more of a savory quick bread texture, & are perfect toasted with a bit of herbed goat cheese, a slice of ripe tomato, & some fresh arugula (skip the goat cheese if you want to make it vegan or paleo & do <a href="http://food52.com/recipes/26732-classic-cashew-cheese" target="_blank">cashew cheese</a> instead). </div>
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If you don't have a doughnut pan, I would imagine that using a muffin tin would work just fine. Just split them open and pile them high with your favorite toppings as you would with the bagel shape. Enjoy the beautiful Spring weather & all the glorious flowers this season brings!</div>
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<b>everything bagels. </b></div>
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<i>makes 6 (using a doughnut pan)</i></div>
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<i>Slightly adapted from <a href="http://www.elanaspantry.com/gluten-free-cookbooks/" target="_blank">Paleo Cooking from Elana's Pantry</a> </i></div>
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1 ½ cups blanched almond flour<br />
¼ cup golden flax meal<br />
1 TBL coconut flour<br />
1 tsp. baking soda<br />
¼ tsp. sea salt<br />
5 large free-range eggs<br />
2 TBL apple cider vinegar<br />
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1 TBL sesame seeds </div>
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1 TBL poppy seeds</div>
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1 TBL sunflower seeds</div>
<div>
a pinch of coarse sea salt (I used Maldon)<br />
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<ol>
<li>Preheat oven to 350 F. Grease a doughnut pan with coconut oil & dust with coconut flour.</li>
<li>Sift together the almond flour, flax meal, coconut flour, baking soda, & salt. In a stand up mixer, add the eggs & mix until thoroughly combined. Add the dry ingredients. Add the vinegar & mix until combined.</li>
<li>Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle with seed mixture.</li>
<li>Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.</li>
<li>To store, leave at room temperature overnight, then refrigerate in airtight container.</li>
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happy eatings & cheers!</div>
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Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-13820490320510613932014-05-06T07:45:00.000-07:002014-11-21T12:35:00.353-08:00raw sesame ginger zucchini noodles. {grain-free & vegan}<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-q8Uo00rPxpY/U2f2IAlGMLI/AAAAAAAAQw8/HhhpUuxPauQ/s1600/IMG_20140504_135305709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-q8Uo00rPxpY/U2f2IAlGMLI/AAAAAAAAQw8/HhhpUuxPauQ/s1600/IMG_20140504_135305709.jpg" height="360" width="640" /></a></div>
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<b>6 May 2014</b><br />
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Finally a wistful breeze, warm rays of sunshine, & bursts of colorful blossoms fill the world. This winter was a real Maine winter. I have been desperate for a true feeling of renewal & a world of beauty that seems long over due. Suddenly out of the icy blue sky, spring has sprung it's small green shoots of life straight from the soil. I feel the anxiety of waiting for "something" to arrive slip away & joyously welcome what comes next.<br />
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With a new season comes a new look at food. Spring is to me is freshness & enjoying simplicity. If you haven't gotten on the zucchini noodle train yet, it's time to hop on board--I don't think you will regret it! Peeling a couple of zucchini takes no time at all, it is an incredibly healthy alternative to a grain noodle, & it is, of course, delicious. You can substitute zucchini noodles in Asian inspired dishes like I have done here, or in Mediterranean or Italian dishes (like this <a href="http://weeathappy.blogspot.com/2013/08/zucchini-pasta-with-creamy-heirloom.html" target="_blank">Creamy Heirloom Tomato</a> recipe). You simply need a julienne peeler or spiralizer-- they are inexpensive & can be found at any kitchen supply store or online.<br />
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<b>raw sesame ginger zucchini noodles. </b></div>
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<i>serves 2-4 depending if it is a main dish or a side dish</i></div>
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<i>for the noodles.</i></div>
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2 medium zucchini, washed & peeled with a julienne peeler or spiralizer</div>
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2 medium carrots, washed & peeled with a julienne peeler or spiralizer</div>
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2 tsp of raw sesame seeds</div>
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1 avocado, sliced</div>
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(optional) cucumber slices; fresh herbs like cilantro, mint or basil; chili slices</div>
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<ol>
<li>Place the peeled zucchini and carrot slices on top of some paper towels. Sprinkle with a pinch of salt & pat dry. Toss them in the dressing & plate on to individual plates or in bowls. Top with sesame seeds, avocado, & whatever toppings you like. Enjoy!</li>
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<i>for the dressing:</i></div>
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the juice of 1 lemon</div>
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2 TBL sesame oil</div>
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2 tsp. raw honey (regular honey works fine too)</div>
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1/2 tsp. chili pepper flakes</div>
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1 thumb sized piece of ginger, peeled & grated</div>
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a pinch of sea salt<br />
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<ol>
<li>Add all the dressing ingredients in a bowl, & whisk until combined.</li>
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happy eatings & cheers!</div>
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Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-66784325421211396122014-04-28T13:26:00.000-07:002015-02-02T11:39:37.077-08:00sea salt & cracked pepper almond crackers. {grain-free & vegan}<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-uJyFezCUnX4/VM_R_FEFxPI/AAAAAAAAZFY/mENux2hXQaI/s1600/IMG_20140420_151057251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uJyFezCUnX4/VM_R_FEFxPI/AAAAAAAAZFY/mENux2hXQaI/s1600/IMG_20140420_151057251.jpg" height="512" width="640" /></a></div>
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<b>28 April 2014</b><br />
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I hope you all had a lovely, Spring weekend sharing with friends, visiting family, or even enjoying a bit of solitude. Over this past weekend we were lucky enough to spent some time with some friends <i>and </i>family. When people come to our house, cheese boards never seem far from reach. They are easy, versatile, and, well, delicious.<br />
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I love a good cheese board. Being grain-free I tend to eat cheese on its own, with some fruit, or pickled goods. Sometimes, though, a vehicle for softer cheeses and jams are must. I have adapted theses simple almond flour crackers from Danielle Walker's cookbook <i><a href="http://againstallgrain.com/buy-it-now/" target="_blank">Against All Grain</a> </i>(which are great too!). Keeping with tradition of the way I cook on a daily basis, these are simple and tasty. Perfect for any cheese board.<br />
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<b>sea salt & cracked pepper almond crackers.</b></div>
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<i>makes 24 </i></div>
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<i>Adapted from <a href="http://againstallgrain.com/2012/04/20/savory-and-sweet-crackers-with-almond-flour/" target="_blank">Against All Grain</a></i></div>
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2 cups almond flour<br />
1/2 tsp. peppercorns<br />
1 tsp. Maldon sea salt<br />
1 TBL raw sunflower seeds<br />
1 TBL raw pumpkin seeds<br />
1 TBL extra virgin olive oil<br />
1/4 cup water<br />
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<ol>
<li>Preheat your oven to 350 degrees F.</li>
<li>Place all of the ingredients in a food processor and grind until combined thoroughly. You should have a fairly lumpy dough where you can see bits of pumpkin and sunflower seeds.</li>
<li>Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.</li>
<li>Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers. Carefully transfer the parchment piece to a cookie sheet.</li>
<li>Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.</li>
<li>Store in an airtight container at room temperature for a couple of weeks. </li>
</ol>
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happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-5563338688759687322014-04-18T09:21:00.000-07:002015-02-02T11:49:49.458-08:00banana cake with almonds & chocolate chunks. {grain-free & vegetarian}<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6BHKomBkkAI/VM_Ti4lg18I/AAAAAAAAZFw/tBwNMlH8DGg/s1600/IMG_20140406_105057542_HDR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6BHKomBkkAI/VM_Ti4lg18I/AAAAAAAAZFw/tBwNMlH8DGg/s1600/IMG_20140406_105057542_HDR.jpg" height="400" width="320" /></a></div>
<b>18 April 2014</b><br />
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This moist banana cake has been a really big hit in my house as of late. The sweet & comforting flavors lure the morning sleepers to rise out of bed, satiates afternoon cravings, &, with a dollop of creme fraiche, fulfills the vacancy of an after dinner dessert. This recipe can easily be doubled to make a layer cake with your favorite frosting (or homemade whipped cream! or try <a href="https://againstallgrain.com/2013/03/02/coconut-whipped-cream/" target="_blank">this paleo version</a>!) or halved to make a mini-loaf for a picnic.
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<b><br /></b>
<u><b>coconut flour & almond flour banana cake with almonds & chocolate chunks.</b> </u></div>
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<i>inspired by <a href="http://comfybelly.com/2012/03/banana-bread-using-coconut-almond-flour/#.U1AuSfldWSq" target="_blank">Comfy Belly</a></i></div>
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1 1/4 cup almond flour<br />
1/2 cup coconut flour<br />
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1 1/4 tsp baking soda<br />
a pinch of sea salt<br />
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1/4 cup olive oil<br />
4 eggs<br />
3 very ripe bananas<br />
1/3 cup raw honey or maple syrup<br />
1/2 cup chopped raw almonds </div>
<div>
1/2 cup dark chocolate, chopped (I like <a href="http://us.greenandblacks.com/our-products/king-bars/dark?p=0865610000#first" target="_blank">Green & Black's 70%</a>) or dark chocolate chips<br />
<ol>
<li>Preheat your oven to 350°F.</li>
<li>Add all the dry ingredients together & pass through a sieve.</li>
<li>In a stand up mixer, add the wet ingredients together, blend well, and then mix them into the dry ingredients-- folding in the nuts & chocolate last.</li>
<li>Grease a baking pan (I used a 9" spring form pan) with olive oil or coconut oil. Add the batter to the baking dish.</li>
<li>Bake for 40 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.</li>
<li>Cool almost completely and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.</li>
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happy eatings & cheers!</div>
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Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-71503128909426328422014-04-16T14:32:00.000-07:002014-11-24T08:55:11.357-08:00roasted carrot & ginger soup.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-ydqpvrvNtbc/U07akmsEBtI/AAAAAAAAP_c/Tbksb0CrV8o/s1600/IMG_20140405_132702808.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ydqpvrvNtbc/U07akmsEBtI/AAAAAAAAP_c/Tbksb0CrV8o/s1600/IMG_20140405_132702808.jpg" height="640" width="360" /></a><a href="http://1.bp.blogspot.com/-8fEMzxT9Qak/U07hVwat-0I/AAAAAAAAP_8/ubI_iCQ60Qo/s1600/IMG_20140405_123311746.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="http://1.bp.blogspot.com/-8fEMzxT9Qak/U07hVwat-0I/AAAAAAAAP_8/ubI_iCQ60Qo/s1600/IMG_20140405_123311746.jpg" height="640" width="360" /></a></div>
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<b>16 April 2014</b><br />
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I can hardly believe there has been months & so many happenings since the last time I shared a recipe, a photo, or even my thoughts here on <i>we eat. happy</i>. Mostly, though, it has been a long winter here in Portland. I feel so much joy in the snow melting away to reveal purple & white crocuses emerging from the earth & small pale green buds adorning stark branches. The birds have returned, chirping towards the bright mornings & reveling in the warmth of the sun. Needless to say, this revival is inspiring.<br />
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Over the past months, I have continued to eat minimally processed foods (sticking with grain-free & sugar-free foods), & have been delighted with the overall results. Now that I have experimented a bit cooking this way, I feel prepared to share my everyday meals as well as the special dishes with everyone here. My beliefs have certainly not changed though. Cooking & preparing foods that are in season (when you can) allow for the best flavor and the ingredients on your plate to really shine. </div>
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Everything about this roasted carrot & ginger soup is simple: from its character to the preparation. Just because this dish is minimal, does not mean the flavors are--in fact, they are comforting, refreshing, & satisfying. This is a lovely lunch as well as perfect starter for the main course. This version is vegan, but if you are looking for a rich accent, a dollop of creme fraiche or sheep's milk yogurt definitely wouldn't hurt!</div>
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<b>roasted carrot & ginger soup.</b></div>
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<i>serves 2 as a meal or serves 4 as a side</i></div>
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6-8 carrots, peeled & chopped<br />
extra-virgin olive oil<br />
sea salt & cracked pepper<br />
2 shallots, peeled & diced<br />
2 cloves garlic, peeled & minced<br />
1 thumb sized piece of ginger root, peeled & grated<br />
3 cups vegetable stock or chicken stock (homemade always elevates the flavor, but whatever you have on hand!)<br />
<br />
<ol>
<li>Preheat the oven to 400 degrees. Toss the chopped carrots with about a TBL of extra virgin olive oil, & a pinch of sea salt & cracked pepper in a roasting pan. Cook in the oven for about 25 minutes, or until the carrots are tender and begin to get caramelized around the edges. </li>
<li>Meanwhile, in a heavy bottom stock pot, drizzle another TBL or two of olive oil & bring to a medium heat. Add the onions. Cook until the onions are tender & translucent. Add the garlic & grated ginger, & saute for another minute. Add the broth or stock & bring to a boil. </li>
<li>Take the carrots out of the oven & add them to the broth. Simmer for about 15 minutes. </li>
<li>At this point, carefully blend the soup until smooth with an immersion blender or in a regular blender.</li>
<li>Pass the soup through a fine mesh sieve for a more refined texture, or leave it pureed for a heartier texture. Season to taste with sea salt & cracked pepper. </li>
</ol>
<div style="text-align: center;">
happy eatings & cheers!</div>
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<br />
<br />
<b>4 November 2013</b><br />
<b><br /></b>
Apologies for the long intermission between posts, and what seems like a cooking strike. September & October were a whirlwind, I can't believe how the time flies & the seasons change. After what felt like a long stint of living out of bags and working out of stacks, Jediah & I finally moved into our new nest in the city. We unpacked with haste, riffled through the cluttered, purged & reorganized. In the quieter moments, we have been exploring the nooks-and-crannies of our neighborhood: discovering the best brunch spot, where to get a delicious sip of coffee, & of course, searching for what will be our go-to bar.<br />
<br />
This move recalls my favorite childhood book, <i><a href="http://www.amazon.com/The-Best-Nest-Beginner-Books/dp/0394800516" target="_blank">The Best Nest</a></i> by P.D. Eastman. In the book, Mr. & Mrs. Bird are on the quest to find the perfect nest. They try many, but there are flaws in each one: whether it is the noise of a ringing bell tower or the menacing ferocity of a house cat. In the end, after all the searching & frustration, Mrs. Bird realizes that her home was with the ever constant Mr. Bird along. It was never about the place, but the one that you share it with. Although I am thrilled for a new nest my self, I know my home is always where my love & my heart is.<br />
<br />
Now that I have my kitchen, my pots, pans, wooden spoons, & all the gadgets that make me quite content, I have been feeling inspired--& positively excited to cook again. I am delighted to partake in laughter, conversation, & meals with my friends, family, & the visitors that stop by here. Today I share with you a simple salad that sings the flavors of the harvest. Since the ingredients are hearty, this is a great one to pack for a lunch as it can stand up to being put together a early & eaten later. Enjoy!<br />
<br />
<div style="text-align: center;">
<b>an autumn salad: red kale, roasted beet, apple, red onion, & roasted honey-walnuts</b></div>
<div style="text-align: center;">
<i>serves 2-4</i></div>
<br />
1 bunch of red kale, leaves torn & stems discarded<br />
4-6 small beets (your choice), <a href="http://weeathappy.blogspot.com/2013/09/beet-salad-with-pine-nuts-blue-castello.html" target="_blank">roasted</a>, peeled, & sliced<br />
1 small apple (I used a local honey crisp), sliced or diced<br />
1 small red onion, sliced<br />
1 cup roasted honey-walnuts (recipe below)<br />
<br />
<ol>
<li>In a large bowl or platter, either toss the ingredients together or arrange them "decoratively."</li>
<li>Serve with the house dressing. </li>
</ol>
<br />
<b>roasted honey-walnuts</b><br />
1 cup raw walnuts<br />
1 TBL olive oil<br />
1 TBL raw honey<br />
1/2 tsp Maldon sea salt<br />
<br />
<ol>
<li>Preheat the oven to 350 degrees. In a bowl, whisk together the oil & honey. Thoroughly fold in the walnuts.</li>
<li>Line a baking sheet with parchment paper, & evenly lay out the walnuts. Sprinkle with sea salt. Bake for about 10 minutes. Keep your eyes on them--you don't want them to burn. Let them cool a few minutes before you start snacking on them.</li>
</ol>
<b><br /></b>
<b>house dressing</b><br />
<i>makes 1 cup</i><br />
<br />
1/3 good balsamic vinegar<br />
2/3 cup olive oil<br />
1 TBL raw honey<br />
1 tsp Dijon mustard<br />
a pinch of sea salt & cracked pepper<br />
<br />
<ol>
<li>Whisk vinegar, honey, mustard, & seasoning. Slowly add the oil until the dressing is thoroughly combined.</li>
</ol>
<br />
<br />
<div style="text-align: center;">
happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-10776999826388977082013-11-03T06:07:00.000-08:002013-11-03T06:09:08.266-08:00raw "caramel" dip. <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FqlUpAPt348/UnZXRN-KzOI/AAAAAAAAO1k/C5pPAhQTiaU/s1600/2013_10_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-FqlUpAPt348/UnZXRN-KzOI/AAAAAAAAO1k/C5pPAhQTiaU/s640/2013_10_10.jpg" width="640" /></a></div>
<br />
<b>3 November 2013</b><br />
<b><br /></b>
This sweet snack perfectly compliments slices of freshly cut apple slices. Since it is that time of year, this is a great treat to bring to work for an afternoon pick-me up. My work buddies spread this on "corn crisps" and on hunks of banana--so it can be versatile and not strictly for apple slices. This recipe is as easy as putting the ingredients in a blender or food processor--and voila! A healthy, autumn treat.<br />
<br />
<div style="text-align: center;">
<b>raw "caramel"</b></div>
<div style="text-align: center;">
<i>makes about 2 cups</i></div>
<div style="text-align: center;">
<i>Adapted from the <a href="http://www.nourishingmeals.com/2010/09/raw-caramel-dip-for-apples.html" target="_blank">Whole Life Nutrition Kitchen</a></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 cup of raw cashews, soaked for 3 hours or up to overnight</div>
<div style="text-align: left;">
1 cup of Medjool dates, pitted</div>
<div style="text-align: left;">
1/4 cup raw honey (or if you want to go vegan you can use Maple syrup)</div>
<div style="text-align: left;">
1/4-1/3 cup unsweetened almond milk</div>
<div style="text-align: left;">
1 TBL pure vanilla extract</div>
<div style="text-align: left;">
a pinch of Maldon sea salt</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
apples of your choice...</div>
<ol>
<li>To make the dip, drain and rinse the cashews then place them into a blender or food processor along with the dates, honey, 1/4 cup of the almond milk, vanilla, & salt. Blend until ultra smooth, scraping down the sides if needed. Add more milk, to get the creamy consistency you desire. </li>
<li>Scoop into a small bowl and serve with sliced fresh apples.</li>
</ol>
<div style="text-align: left;">
<div style="text-align: center;">
happy eatings & cheers!</div>
</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-49617424685598816752013-10-09T12:27:00.000-07:002013-10-11T04:50:48.154-07:00october's remark. <div class="separator" style="clear: both; text-align: center;">
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<br />
<b>9 October 2013</b><br />
<blockquote class="tr_bq">
<b>Map</b> </blockquote>
<blockquote class="tr_bq">
In the last of the day's light<br />
a small brown bird sings<br />
furrows his fine feathers<br />
gathers, and labors.<br />
The same exchange every day. </blockquote>
<blockquote class="tr_bq">
The dim beams enter<br />
as a welcoming,<br />
dust floats down<br />
settling on these papers<br />
that are strewn about<br />
obsessively riffled.<br />
I am desperate for cognition. </blockquote>
<blockquote class="tr_bq">
I trace the dark borderlines<br />
of the map you are moving in<br />
an abstract space that consoles<br />
as we navigate this uncharted territory. </blockquote>
<blockquote class="tr_bq">
Outside the panes of my window<br />
pink, vibrancy<br />
fire burns in the sky<br />
dwindling like fleeting embers<br />
over naked trees, and<br />
silent smoke stacks. </blockquote>
<blockquote class="tr_bq">
Inhale, deeply<br />
the cold air inhabits my lungs<br />
takes residence<br />
a reminder of the season's change.<br />
It hangs so silently on each trembling leaf<br />
it is but a moment, until<br />
their journey begins<br />
I can hear it, on the wind<br />
burning in my lungs<br />
grasping me inward,<br />
enveloping. </blockquote>
<blockquote class="tr_bq">
As the sun subsides into the earth<br />
the days grow shorter, and<br />
the maps become smaller<br />
Guiding me closer to wherever you are.<br />
- R. Grzesik, 2013</blockquote>
<br />
I realize that there has been more words than food on <i>we eat. happy </i>as of late. My life has been a bit on over drive, & am I hardly finding the time to be culinarily creative. Most evenings have been filled with dog walks; a quick salad or some eggs-over-easy & a glass of wine; a miniature TV show binge; then off to bed. But over the next few weeks, as life begins to taper toward a routine, and a new kitchen, I will be more than happy to spend some quality time here on my small nook on the world wide web. I hope you all are enjoying the beauty of the season, wherever you call home.<br />
<br />
<div style="text-align: center;">
happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-993466793527558572013-09-23T15:14:00.000-07:002013-09-23T18:29:45.108-07:00weekend moments. <div class="separator" style="clear: both; text-align: center;">
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<br />
<b>24 September 2013</b><br />
<b><br /></b>
<br />
<div style="text-align: center;">
"We need the tonic of wildness & can never have enough nature."</div>
<div style="text-align: center;">
- Henry David Thoreau</div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
The sun rose over the Atlantic in a late September air that was astonishingly cold. The water gracefully welcomed us to its shores, & bundled in layers, I spent the morning sitting in the sand with my little family, sipping warm coffee,& reveling in such happy moments.<br />
<br /></div>
</div>
<div style="text-align: center;">
happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0Ocean Park, Old Orchard Beach, ME43.500640399999988 -70.386160717.978605899999987 -111.6947547 69.022674899999984 -29.077566700000006tag:blogger.com,1999:blog-240952715599423591.post-53642243813292250332013-09-14T10:29:00.002-07:002015-01-16T12:54:06.891-08:00apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing. {grain-free & vegetarian}<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AUaHKbQG1pg/UjSJqhREaiI/AAAAAAAAOZo/YWF7KO5ZoqI/s1600/IMG_1844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AUaHKbQG1pg/UjSJqhREaiI/AAAAAAAAOZo/YWF7KO5ZoqI/s640/IMG_1844.JPG" height="426" width="640" /></a></div>
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<div style="text-align: left;">
<b>14 September 2013</b><br />
<br />
This beautiful salad is inspired by a side dish from our friends, Dustin & Natasha's, wedding. Their wedding was catered by a local (to them) BBQ called <a href="http://www.springcreekbar-b-qmaine.com/" target="_blank">Spring Creek</a>. The slaw was a simple BBQ style with crunchy sweet apples in it & I instantly adored the cabbage-apple combination. Here, I omitted carrots (which would be fantastic too), made the shreds & matchsticks bigger, added hearty Tuscan kale, some scallions, & early autumn apples. I elevated the usual sweet slaw dressing to a creamy, bright lemon dressing that compliments the sometimes dull flavor of raw cabbage. This very simple salad really exemplifies the teetering of the seasons, & would be perfect next to a decadent cheese burger or even a cozy, chilly evening meatloaf.</div>
<b><br /></b></div>
<div style="text-align: center;">
<b>apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing.</b></div>
<div style="text-align: center;">
<i>serves 4 as a side dish</i></div>
<br />
<i>for the slaw:</i><br />
<br />
6 cups of green cabbage, shredded<br />
1 heaping cup of lacinato kale (or any variety of kale that you prefer), shredded<br />
1 medium sized apple, cored & cut into match sticks (I used a Paula Red apple)<br />
1 scallion (green & white parts), cut on a bias<br />
1/2 cup parsley, finely chopped<br />
<br />
<ol>
<li>Add all of the ingredients into a large bowl & mix the dressing in thoroughly with your hands. Just roll up your sleeves & get your hands dirty--It is the best way to really cover everything with the dressing!</li>
</ol>
<br />
<br />
<i>for the dressing:</i><br />
<br />
1/4 cup of your favorite mayonnaise (I always use Vegenaise just because I love it's clean taste)<br />
2 TBL extra-virgin olive oil<br />
1 clove of garlic, grated<br />
zest & juice of half of a lemon<br />
sea salt & cracked pepper to taste (but don't be too shy because the heartiness of the greens will need to be well seasoned)<br />
<br />
<ol>
<li>Whisk all of the ingredients in a bowl, until combined.</li>
</ol>
<div style="text-align: center;">
happy eatings & cheers!</div>
Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-76827303945426260932013-09-09T09:10:00.001-07:002015-01-16T12:54:51.797-08:00spiced banana almond meal pancakes. with broiled cinnamon apples. {grain-free & vegetarian}<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZSCCe7wYdcw/Ui3l9pJ-w-I/AAAAAAAAOYM/wNqMi164HZc/s1600/IMG_1785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZSCCe7wYdcw/Ui3l9pJ-w-I/AAAAAAAAOYM/wNqMi164HZc/s640/IMG_1785.JPG" height="426" width="640" /></a></div>
<br />
<b>9 September 2013</b><br />
<br />
For those of you who follow <b>we eat. happy.</b>, you know that I am a really into pancakes. Only homemade pancakes though, they are never as good at a restaurant. There is just something about the smell of pancakes filling the kitchen on a quiet morning, drinking a dark cup of coffee, & lazing about in your pajamas. There is also a process, if you will, to making pancakes. You always ruin the first cake because the pan is not quite hot enough, the kitchen tends to look like a disaster hit it when you are done, & then there is the last lonely pancake that you <i>have</i> to eat, leaving you feeling completely over indulged. But these are things make a pancake morning what it is...special.<br />
<br />
Pancakes can also be a perfect vehicle for seasonal fruits, spices, & toppings. Today, was all about autumn. In Maine, it is brisk, sunny, breezy, clear, & just so perfect. Our first apples are out at the markets, so it was my immediate choice for breakfast. Check out some of my past pancake recipes for some other ideas: <a href="http://weeathappy.blogspot.com/2012/11/happiness-is-warmpancake.html" target="_blank">vanilla buttermilk pancakes</a>, <a href="http://weeathappy.blogspot.com/search?q=starting+the+day" target="_blank">blueberry pancakes</a>, <a href="http://weeathappy.blogspot.com/2011/09/spiced-apple-pancakes.html" target="_blank">spiced apple pancakes</a>, & <a href="http://weeathappy.blogspot.com/2013/03/day-7-8-trip-to-boston-some-other-stuff.html" target="_blank">almond coconut pancakes with berry syrup</a>.<br />
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<b>spiced banana almond meal pancakes.</b></div>
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<i>Adapted from</i> <a href="http://roostblog.com/roost/spiced-banana-almond-meal-pancakes.html" target="_blank">Roost</a></div>
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<i>makes 8-10 medium-sized pancakes</i></div>
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1 cup almond flour<br />
1/4 tsp coarse sea salt<br />
1/4 tsp baking soda<br />
1/2 tsp cinnamon<br />
1/4 of a whole nutmeg. grated<br />
1 large overripe banana<br />
2 free range eggs<br />
olive oil spray<br />
butter, honey, &/or Maine maple syrup for topping<br />
<ol>
<li>In a food processor, add the dry ingredients & blitz for about 30 seconds. Add the banana & eggs & blitz for another 30 seconds. </li>
<li>Heat a non-stick griddle pan or skillet & spray with olive oil. Pour batter into 4-inch rounds (I used a 1/4 cup measuring cup). Cook and flip until each side is done. </li>
<li>Remove from pan & spread with butter (or coconut oil). Drizzle with honey or Maine maple syrup.</li>
</ol>
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<b><br /></b></div>
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<b>broiled cinnamon apples.</b></div>
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1 medium sized apple, peeled, cored, & sliced</div>
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1/4 cup + 1TBL water</div>
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2 TBL honey</div>
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1/4 tsp cinnamon</div>
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<ol>
<li>In a cast iron pan over medium heat, stir apples, 1/4 cup water, honey, & cinnamon together. Let it cook over medium heat until the liquid is almost evaporated. </li>
<li>Meanwhile, preheat your broiler. Add the TBL of water to pan & move your cast iron onto the top rack of the oven. Broil for about 8 minutes, until the apples are tender (but still have texture). Serve next to, or on top of the pancakes.</li>
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happy eatings & cheers!</div>
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Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0tag:blogger.com,1999:blog-240952715599423591.post-40432927201155614802013-09-02T07:47:00.003-07:002013-09-24T06:33:09.087-07:00beet salad with pine nuts & blue castello.<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BXTmPb_0FYc/UiOBzUBxN6I/AAAAAAAAOXk/FvciRbDdqx8/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-BXTmPb_0FYc/UiOBzUBxN6I/AAAAAAAAOXk/FvciRbDdqx8/s640/IMG_1736.JPG" width="640" /></a></div>
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<b><i>2 September 2013</i></b><br />
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After yesterday's foreboding clouds & heavy air, the rain finally came. This morning the leaves are weighed down with a graceful heaviness, small streams are flowing down the street, & the dry earth has released a sigh of relief. The world is quiet; the summer bustle of car motors & the cackling of gulls have been replaced by the pattering of the rain & low rumbles of thunder. It is a glorious morning for penning thoughts, thinking about food, & perhaps reading a little Jane Austen, since this dreary weather feels distinctly British.<br />
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As I continue to enjoy the many treasures unearthed from <a href="http://weeathappy.blogspot.com/2013/08/weekend-moments.html" target="_blank">my dad's vegetable garden</a>, I share with you a simple salad that exalts the sweetness & earthiness of the dish's main ingredients: beets. I have done a few other beet salads, like<a href="http://weeathappy.blogspot.com/2013/04/beet-avocado-salad.html" target="_blank"> beet & avocado salad</a> or <a href="http://weeathappy.blogspot.com/2012/11/pink-green.html" target="_blank">beet & quinoa salad</a>, but this one really lets the beets be the star of the show. You can make the beets ahead of time, store them in the refrigerator & then this quick assembling salad would make for a great lunch. Or, you can serve this alongside a roast or even <a href="http://weeathappy.blogspot.com/2013/08/jediahs-grilled-pork-shoulder-with.html" target="_blank">grilled pork shoulder</a>.<br />
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More happy birthday wishes, this time to my brother Luke. Cheers to an exciting new year!<br />
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<b>beet salad with pine nuts & blue castello.</b></div>
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<i>serves 4 as a side</i></div>
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<i>for perfectly cooked beets:</i><br />
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4 medium sized beets<br />
extra virgin olive oil<br />
sea salt & cracked pepper to taste<br />
<ol>
<li>Preheat the oven to 425 degrees F.</li>
<li>Wash beets & trim the tops off. Cut into quarters & put in a bowl. Drizzle with extra-virgin olive oil, season with a big pinch of sea salt & cracked pepper. Toss the beets to coat them & pour them into a parchment cooking bag or make a pouch with tinfoil. Make sure it is sealed & place on a baking sheet.</li>
<li>Pop into the oven for about 1 hour & 15 minutes. Test one of the beets with a fork, they should be tender, but still have shape. Once the beets are sealed in the parchment to steam, it is pretty hard to overcook them though.</li>
</ol>
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<i>for the salad:</i><br />
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1/4 cup blue cheese, crumbled (I used <a href="http://www.rosenborgcanada.com/english/products-blue.php" target="_blank">Blue Castello</a> which is a Danish blue)<br />
1/4 cup fresh basil leaves, torn<br />
2 TBL pine nuts<br />
the juice of 1 lemon<br />
extra-virgin olive oil<br />
Maldon sea salt & cracked black pepper<br />
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<ol>
<li>Once the beets have cooled, you can easily peel the beets by gently rubbing them in a paper towel. Then diced them into bit sized pieces. </li>
<li>In a bowl, toss the beets, lemon juice, & a good drizzle of extra-virgin olive oil together. Place the beets in a serving dish or bowl. Scatter with cheese, basil leaves, pine nuts, & season to taste.</li>
</ol>
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happy eatings & cheers!</div>
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Anonymoushttp://www.blogger.com/profile/14858193381307727248noreply@blogger.com0