foodie: almond-flaxseed cereal

lately, this has been my go-to breakfast.  yes, that's right, something has replaced my beloved overnight oats!  but, this hot cereal -- made with almond meal and ground flaxseeds -- it much higher in protein, has great flavor and keeps me from craving lunch at 11am.

here's what you'll need for one serving...

2 tbsp ground flaxseeds
3 tbsp almond meal
1/3 ripe banana
1/2 cup almond mind (or milk of your choice)
cinnamon
nutmeg
1 tbsp peanut butter
chopped cherries

1. mash the banana is a cereal bowl, and sprinkle with cinnamon and nutmeg (however much you desire -- i like a lot of cinnamon).

2. mix in flaxseeds and almond meal until pasty. then add in almond milk -- i like to serve a tablespoon or two of the milk to pour over at the end, but it's your call.

3. heat in the microwave on power level 5 for 2 to 2.5 minutes, take it out and stir.  (it will continue to thicken as it cools.)

4. top with a dollop of peanut butter, more cinnamon, reserved milk, and toppings of your choice.  i used fresh, chopped cherries, but raisins, sliced bananas, or chopped nuts would be great, too!

enjoy!

a day in the life of a gluten-free vegetarian - installment 2

last week i shared what a day of meals looks like for me.  continuing in that vein, i thought i'd share another day of delicious gluten-free, vegetarian food.

breakfast - sauteed zucchini and garlic with a scrambled egg cooked in olive oil, topped with parmigiano-reggiano cheese

lunch - chickpea salad with tomatoes

snack - bowl of fresh sweet cherries -- they're in season now, and sooooo delicious!

dinner - homemade cauliflower crust pizza

after dinner - decaf coffee with soy milk

bon appetit!

a day in the life of a gluten-free vegetarian

a friend of mine requested that i post what i eat since she was wondering what i was subsisting upon after announcing i was "going gluten-free" about a month ago.  since i was already a vegetarian, i was used to cooking lots and lots of veggies, but going gluten-free took that to a whole new level!

breakfast - almond meal hot cereal with ground flaxseeds (prepared with almond milk) and topped with cherries and peanut butter

lunch - 1/2 avocado topped with goat cheese, sauteed onions and tomatoes

snack - carrots "chips" (i.e. carrots sauteed briefly with olive oil and curry) and hummus

dinner - eggplant lasagna (all veggies -- no gluten-free pasta here!) and a glass of red wine : )

after dinner - decaf tea with half and half

so, that's what a day of meals looks like for a gluten-free vegetarian : ) yummy!

foodie: banana nut bread (gluten-free)

since beginning my gluten-free experiment 6 weeks ago, i haven't had any bread in the house...not even gluten-free varieties.  but with weekend visitors on their way, i decided i'd try my hand at making a gluten-free breakfast bread for our morning meal.

here's what you'll need...

2 cups plantain flour
1/4 cup walnuts, chopped
1/4 cup pecans, chopped
2 tbsp ground flaxseeds
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
2 eggs
1 banana (over-ripe and mashed)
1 tsp vanilla
1/4 cup plain greek yogurt
1/2 cup coconut oil, melted
2 tbsp maple syrup

topping:
1/2 cup chopped nuts (i used more walnuts and pecans)
1/2 cup shredded coconut
1 tbsp butter, melted
1 tbsp maple syrup
1 tsp cinnamon

preheat the oven to 350

reseaching recipes for inspiration....

1. combine flour, chopped nuts, flaxseeds, cinnamon, nutmeg and baking powder in a medium bowl.

2. in a large bowl mix together the eggs, banana, vanilla, yogurt, coconut oil and syrup until well combined.  slowly add dry mixture to wet mixture and fold together.

3. pour batter into well-oiled 9 inch pie plate.

4. mix together topping ingredients and sprinkle over the bread.

5. bake for approximately 35 minutes or until a toothpick comes out clean.

to top our bread, i made a spread with equal parts butter and greek yogurt, and then i flavored it with maple syrup and cinnamon to taste : )  makes 8-12 servings, depending on how big of a slice you want.

FYI - the bread had good flavor, but was a little dry (it definitely was better with the butter/yogurt spread i mentioned above).  next time i make it, i would probably add 2 bananas or extra yogurt to moisten it up a bit!

foodie: apple pie "granola" (gluten-free breakfast)

ever since going gluten-free for my month long wellness experiment, i've been looking for an easy breakfast to replace my usual overnight oats (since commercial oats are often contaminated by wheat exposure).  looking for something that would offer a bit of sweetness, i developed this super simple recipe for apple pie "granola".

here's what you'll need for 2 servings...

1 apple, chopped
1/2 tbsp butter, melted
1/4 tsp vanilla
1/4 cup chopped nuts (i used pecans and walnuts)
cinnamon

preheat oven to 375 degrees

1. mix together apple, butter, vanilla, nuts and cinnamon.  spread evenly on a baking sheet.

2. bake for 20-25 min until apples are golden brown and nuts are toasted.

you can enjoy some immediately, or allow it to cool and save in the fridge for up to 4 days.  the recipe makes 2 servings.

for breakfast, i had some with almond milk and peanut butter one morning, and some with plain yogurt, unsweetened applesauce, and peanut butter (again) another day.  yum!

foodie wednesday: ranch eggs

let's face it, plain scrambled eggs can be a little boring.  if you're looking for a super easy way to infuse your sunday breakfast with more flavor, give this recipe a try.

credit {here}

6 large eggs
1/4 cup light ranch dressing
1 tbsp butter
salt & pepper to taste

1) melt the butter in a cast iron skillet.
2) whisk eggs and ranch together. add mixture to skillet and scramble over medium-low, stirring constantly until are the eggs light and fluffy.
3) salt and pepper to taste.

serves 4-5

other ideas?  serve eggs with roasted veggies for a hearty option, substitute egg whites for 3 of the eggs for a healthy version or mix in fresh herbs for a fresh kick!

overnight oats: my newest love

i have been loving me some overnight oats.  i read about them on the blog pb fingers a while back and finally got around to trying them (and have had them for my breakfasts for pretty much a week straight).  i am hooked.  what are overnight oats you ask?  well, just one of the most wholesome, satisfying and yummy breakfasts i’ve enjoyed in a while.  and best of all, they’re super simple to prepare. (you make them the night before, so there’s no excuse for not having enough time to make or enjoy a delicious breakfast!)

my preferred (or should i say perfect?) combo:

½ quick oats (or rolled oats)
½ soy milk (you can use any milk really… skim, chocolate almond, coconut…take your pick!)
½ ripe banana, mashed
1 tsp honey
1 tsp cinnamon
½ tsp nutmeg
1 tbsp peanut butter (add the next day : )

mash banana in cereal bowl.  mix in honey.  sprinkle with cinnamon and nutmeg.  stir in ½ cup milk until combined.  mix in oats.  cover and put in fridge overnight.

in the morning, heat in microwave for approximately 2 minutes on 50% power, stirring half way through.  (this will get the oats warm, but not hot.  i like them in this mid-range because you can taste the flavors better.  when they’re too hot, you lose the taste.)  put a glob of peanut butter in the middle.  sprinkle with more cinnamon if you like…i always do…

my plan of attack:  i eat the oats around the edge of the bowl first, and try to preserve as much for the pb for the last few yummy bites! 

variations:
use pumpkin puree instead of mashed banana
try a flavored milk
top with chopped nuts and dried fruit
use nutella or some other nut butter instead of pb
garnish with fresh fruit
…the possibilities are endless (and delicious!)

check out more delicious real, wholesome food {here}.

farmers market & a waffle

coffees at meil's

so yesterday, craig, hannah (my sister) and i ventured down to a local (indoor) farmers market near my parents’ house.  this awesome little foodie haven is only open fridays through sundays, but it does not disappoint.  fair trade coffee.  fresh baked croissants.  local cheeses.  homemade pies.  organic veggies.  gourmet truffles.  i could go on…and on…

farmers markets are just delightful.  not only do they give lots of tasty free samples (hello, cheesecake), they also offer a chance to meet (and support) local purveyors.  i had the pleasure of chatting with a girl working “the painted truffle” booth.  she gave us lots of yummy treats (like a taste of an apricot-cognac french macaroon and some sipping chocolate i.e. dark chocolate melted into milk, swiss miss will never suffice again…) and told us all about the owner & head chocolatier.  a local guy who used to be a graphic designer and now makes amazingly delicious (and unique) chocolate treats.  very cool.  anyone care for a s’mores truffle?  umm…yes, please.

the painted truffle's lovely boxes

french-style maccaroons

but i have to admit, the whole reason for our trip yesterday was not (solely) out of the goodness of my heart to support the local community.  i went for a waffle.  not just any waffle.  an exquisite, life-changing waffle.  made with dough, not batter, nina’s waffles are divine.  unlike their airy belgian cousins, these waffles are dense and have an almost gooey, buttery center.  their sweet exterior “crust” is perfection…they need no toppings (though, of course, you can get them with nutella, whipped cream, fruit or pb&j).  they are unlike any waffle i’ve ever eaten.  ever.  i ordered it plain.  craig ordered one smeared with nutella.  i ate mine and ½ of his…

nina's waffles

me & my waffle

if you’re ever in hunterdon county, nj near the small town of stockton on a friday, saturday or sunday, i highly recommend that you stop by said charming farmers market and hunt down the waffle lady (fyi she’s in the back).  you’ll be hooked for life.  (if waffles traveled better, i would have totally turned this post into a giveaway…)