Sometimes gluten-free ingredients are a little on the dry side, which if you’re a gluten-free goddess, you are well aware of! I made my favorite pancakes the other morning and decided to add a little almond milk..AFTER they were cooked..I poured a little bit of the milk over the pancakes like it was whipped cream and it was JUST what they needed:)
I still put some fresh berries and a little pure maple syrup..I think I’m gonna go make some more!
I ate these a lot pre-wedding in the morning to start my day. They are filling but won’t make you feel bloated or like you’ve over-indulged.
This recipe is by far the yummiest, most satisfying meatloaf I have EVER had and I don’t feel guilty in the slightest because the only 2 “fillers” are corn flake crumbs and almond meal! I use mushrooms (weird?) to add flavor and moisture and a little Worcestershire sauce for a little kick. Please make and enjoy!! If you want a glass of wine while you make and enjoy this dish, I had Bluefin’s Petite Sirah. At less than $6 a bottle at Trader Joe’s, can you really pass on it??
- 1 lb. Ground Turkey Meat ($2.99 at Trader Joe’s!)
- 3 Eggs
- 1 Cup Chopped Baby Bella Mushrooms
- 1/2 Cup Almond Meal (Trader Joe’s)
- 1/3 Cup Corn Flake Crumbs (I used Kellogg’s)
- 1/4 Cup Ketchup (+ another 2 Tbs. for topping)
- 2 Tbs. Worcestershire Sauce
- 2 Tbs. Grated Parmesan Cheese
- 1/2 tsp. Parsley
- 1/4 tsp. Salt
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Baking Powder
Preheat oven to 350 degrees. In a large mixing bowl, combine the 3 eggs, beaten, and the turkey meat. Mix well. Add the mushrooms and mix again. Put the almond meal and corn flake crumbs and mix once more. Finally, add all remaining ingredients and mix together, then pour into a greased loaf pan spreading evenly (I used Trader Joe’s Extra Virgin Italian Olive Oil Spray to grease the pan).
Take the extra 2 Tbs. of ketchup and spread evenly over the top of the loaf.
Bake for 45 Minutes and enjoy!
OK! So it’s not paleo OR gluten free BUUUUT, it’s still relatively healthy and delicious! I didn’t feel overly full or too guilty about this one. I opted for all-veggie toppings, which cut back on the sodium (I don’t like chicken on my pizza unless it’s a BBQ or Buffalo, so I usually do prosciutto or pepperoni).
Here’s what I did:
- Preheat Oven to 425 degrees
- 2 Cups Whole Wheat Flour (plus extra for kneading)
- 1/4 oz. Pizza Crust Yeast “Fast and Easy”
- 2 tsp. Honey
- 2/3 Cup Hot Water
- 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
- 8 oz. Trader Joe’s Fat Free Pizza Sauce
- 1/2 Large Green Bell Pepper
- 1/8th Purple Onion (sliced)
- 1/2 Cup Sliced Baby Bella Mushrooms
- 1 1/2 Cups Shredded Part Skim Mozzarella Cheese (Harris Teeter)
- 1/4 Cup Grated Parmesan Cheese
- 1 Tbs. Italian Seasoning
- 1 tsp. Salt
In a large mixing bowl, combine the flour, yeast, and honey and mix together. Add the oil and slowly add the water while mixing with your hands. Slowly form a ball and place on a clean surface coated with more flour. Begin to knead the dough until the dough starts to pull back as you stretch. Add more flour to the surface, if needed and begin to roll out into a rectangle to fit your cookie sheet.
Grease cookie sheet (I used a 17 x 12 1/2 sheet and greased with oil and paper towels) and place the rolled out dough. Begin to stretch and cover the sheet corner to corner and brush the edges with oil. Place in the preheated oven and bake dough for 5 minutes. Remove and add all toppings. Place back in the oven and bake for 10 more minutes. Remove and allow to cool before slicing….ENJOY!! (I did!)
Ok, so I say “gluten-free” and “paleo” BUT I don’t always eat this way. I try to eat mostly whole foods and stay away from breads, pastas and rice. TRY. Sometimes, like last night, I make a delicious dish that has rice in it and you just can’t substitute, like rice noodles for pad thai. I mean, zucchini noodles aren’t gonna cut it!
I drink wine. A lot. I love wine, I’ve been drinking wine since I was a little girl at my Nonna and Papa’s kitchen table. It’s not paleo and I could care less. These pictures were taken in Punta Cana for our wedding in November and you can bet your bottom I was drinking wine before the wedding…that shit was stressful.
When I do cut back on all the yummy things like pastas and breads, I don’t substitute them with gluten-free versions. I don’t have celiac disease, forcing me to improvise. I just feel less bloated and more toned when I avoid those simple carbohydrates.
Any advice I might give a future bride or anyone trying to get a bit more fit is to cut out the foods you know you shouldn’t be eating and replace them with whole foods that fill you up and satisfy your palate. Add weights into your workout routine. I was always a cardio queen. Give me an In Touch magazine, a stair-master and Rhianna radio on my Pandora and I’ll sweat my butt off and feel like I accomplished something, BUT it never toned my body. Adding Body Pump class (moderate weights with lots of repetition/total body workout) was what got me tighter and smaller. I always thought weights would make me bulky, but they did NOT. I didn’t drink soda or juices either. Ever. I’d rather have stevia in my coffee in the morning and wine during the week than a soda or glass of juice any day. I heard recently that one serving of soda has more sugar in it than you need for the entire week!
My go to substitutions to cut cravings and fill/satisfy me:
- Avocado! I put this in salads, added it to veggies for side dishes or under a meat/protein
- Beans! Especially black beans, I eat these in place of pasta or rice.
- Zucchini! I made noodles under a sauce, diced and added to ground turkey for meatballs, cut up and sautéed to add to veggies to help fill me up
- Mango! I know there’s a lot of sugar, so I would eat it early in the day and make ceviche with it, which included avocado, shrimp and lots of lemon and cilantro. I also ate it alone as long as I wasn’t going to have any other sugar for the day. It’s like candy!
- Spicy sauces and seasonings! When you’re trying to eat well, you get bored after a while (or at least I do!) and start craving other food. Adding a lot of spice (if that’s your thing) REALLY helped me, and is actually great for your metabolism. I added siracha to eggs, cayenne pepper to bean salads and Frank’s Red Hot to pretty much anything, especially chicken tenders (a paleo version, found in my recipes) for a “buffalo chicken” dish with celery and carrots.
- Protein muffins and paleo pancakes were perfect every morning with my cup of coffee (which I would rather cut off a limb than take away) and filled me up. (Both found in my recipes, as well)
- Sparkling water with lemon and lime, MAYBE a splash of cranberry. This “mocktail” was my go-to when I was cutting back on the wine. I still put it in a fancy glass:)
Kind of regretting the 2 Hershey Kisses I had before this post:/ Oh well, no Nature’s Path cereal for dessert tonight! (something else I do).
- 1 Tbs. Sesame Oil
- 1/2 Shallot
- 3 Eggs
- 2 lbs. Chicken breast
- 3/4 Fresh Cilantro
- 3 Tbs. Chopped Scallions
- 1 1/2 Cup Bean Sprouts
- 1/2 Cup Rice Vinegar
- 1/2 Cup Lime Juice
- 1/4 Cup Siracha
- 1/4 Cup Fish Sauce
- 1/4 Cup Liquid Amino Acids
- 1/4 Cup Oyster Sauce
- 1/2 Cup Crushed Peanuts
- 16 oz. Flat Rice Noodles
In a sauté pan, pour a little sesame oil and heat over medium. Beat the eggs and pour into heated pan, scrambling as they cook. After cooked completely, set aside. Pour a little more of the sesame oil into the pan and throw in the chicken, cut into cubes.
While the chicken is cooking, stirring occasionally, cook the rice noodles as instructed (I boil for about 4 minutes because I like them cooked al dente).
Once the chicken has cooked thoroughly, remove the chicken, leaving the juice and add the diced shallot into the pan, stirring a few times while the shallot softens. Once the shallot has softened, add the egg and chicken back into the pan. Toss together and add the noodles. Finally, pour the liquid ingredients over everything and toss together. Finally, add the cilantro, peanuts and bean sprouts and toss once more. Serve immediately and ENJOY!!
I enjoyed this tonight with some Grower’s Reserve Chardonnay…because, you know…I like to drink wine while I cook…and eat;)
So sometimes (very often, actually), I don’t follow any recipe, nor do I write down what I’m doing as I do it. Last night’s dinner was a perfect example of that, but I’ll tell you what I did the best I can!
This was a thick-cut boneless pork chop. I had 4 total, which equaled around 2 lbs. In my cast iron grill pan, I sprayed cooking oil so the pork chops wouldn’t stick and heated over medium-medium/high. I placed all 4 pork chops and sprinkled them with smoked paprika, garlic powder, onion powder, dried basil, dried parsley and a little cayenne pepper. Once they started to brown on the bottom, I flipped them over and repeated the same seasonings. Once they were about 1/2 way cooked through, I put them in a preheated oven of 350 for about 10-15 minutes.
In another cast iron skillet, I cut up parsnips and purple carrots. On the stove top on medium-medium/high heat I poured a little grape seed oil and added the parsnips and carrot. I then sprinkled them with cinnamon, turmeric, nutmeg and a little pink sea salt. Once they started to soften, I put them in the oven for about 15-20 minutes.
The broccoli was simply steamed and sprinkled with lemon pepper!
But the REDUCTION SAUCE was to die for! I put a small container of blueberries with a little chicken broth on a small pot on the stove over medium heat. I mashed the blueberries with a potato masher and allowed them to cook down a little then turned the heat to medium/low. I added more chicken broth (only about 1-2 Tbs. each time), about 1 Tbs. whole grain Dijon mustard, about 1 Tbs. of honey, and about 1 Tbs. of balsamic vinegar. I allowed that to all slowly cook together and kept tasting it to see what it needed. This was a thick reduction and it was delicious!! My husband was really skeptical (I don’t know why he doesn’t just trust me at this point?!) but he put a little on the side. Once he tried it, he got up and poured this all over his pork chop!!
I paired this dish with Panilonoco Cabernet Sauvignon!
In a medium-sized mixing bowl, mix together the tomato paste, apple cider vinegar and 1/4 cup water. Add the honey, molasses, grape seed oil and mix well. Add all of the seasonings and mix once more.
In your slow cooker on high, put the chicken breasts and pour your sauce on top. Spread it out and pour the other 1/4 cup water. Cover and allow to cook for about an hour and a half or until the chicken is easy to pull apart with 2 forks. After shredding the chicken apart, cover and turn heat to low. Allow to cook for at least another 1/2 hour.
I served mine over mashed cauliflower with fresh scallion!
(Mashed Cauliflower: Remove stems from half a head of cauliflower and steam the crowns until you can puncture with a fork. Drain and put in your food processor, blend until smooth. Transfer to mixing bowl and add 1 Tbs half and half, cracked pepper and salt to taste. I also add a sprinkle of fresh grated parmesan! Top with scallions.)
Do you find yourself craving chicken tenders? The salt really calls to me sometimes, too! I cut 1 boneless, skinless chicken breast into “tender” sized pieces.
Preheat oven to 400, line a baking sheet with tin foil and spray with any cooking spray (I used Trader Joe’s Olive Oil Spray, just be careful under ingredient list if you have any allergies)
Pour some almond meal (another Trader Joe’s purchase) in one bowl and an egg in another. Wash and dip each chicken tender in the egg and then roll in the almond meal until completely coated. Lay each piece on the baking sheet and spray again with the cooking spray (so the tops get a little crispy).
Sprinkle with salt (and pepper, if you like) to taste and bake for 20 min.
For the guacamole dip, I just crushed up 1 avocado, poured about 1 Tbs lemon juice and 1 Tbs lime juice, 1/2 plum tomato (cut into little pieces), about 1/4 cup chopped purple onion, 1 diced garlic clove, some salt to taste and fresh cilantro. (I LOVE cilantro, so I put a lot, but you can add as much as you like! I chop up to get the flavors going and mix it all in!) *You can also use a honey mustard or buffalo sauce as dippers too!
You can make these “Buffalo” style simply by rolling them (once cooked) in Frank’s Red Hot Sauce. I recommend this instead of other “Buffalo” sauces because they tend to add butter. Frank’s Red Hot has very minimal ingredients and adds LOTS of flavor! I serve with celery and carrots, add some ranch dressing if you’re feeling frisky!