Merry Christmas to everyone who celebrates! I decided to follow last year's gift and make my mother a delicious, semi-healthy cake for her birthday today. Chocolate, of course, because that is her absolute favorite! I tweaked the recipe a bit from last year and I think it is much better, thicker and better consistency. Hope you enjoy the recipe for any birthday or event and suits many different dietary needs! Yay for dessert!
This was a delicious recipe I threw together on a Sunday evening! I pretty much winged it, except for the dough, which I got from the awesome website Minimalist Baker. Anyways, I am going to repost that recipe here, along with my additions and the toppings I added. There will be some great photos as well. Please take the time and make this recipe! It was absolutely scrumptious and it only took an hour! Plus, it makes for great leftovers. First gluten-free pizza was a success!
While I was in Greece, my grandmother and I spent a few hours making stuffed tomatoes, eggplants, and zucchini. Eggplants and zucchini take a lot more time and are not as fresh here so I opted to stick to tomatoes here and change the filling around a bit. The traditional filling is rice and meat. I decided to make it more nutritious and vegan by adding quinoa and spinach. It was definitely a smart choice to use the quinoa. It added a different crunchy flavor than rice and more protein as well. Try these as a yummy side dish or main entree. PS- Cleaning the tomatoes does take awhile so it is helpful to pre-prepare the rest of the ingredients.
Although I make a smoothie pretty much every day for breakfast or a snack in the summer, I am devoting Sundays to my smoothie recipe day. And maybe Saturdays too. It depends on how creative I get. Anyways here is my recipe for today:
1. 1 bunch unpackaged spinach (this will be more fresh and will be loaded with more nutrients than the packaged kind which has to go through a longer travel time from the picker to the eater)
2. 4 leaves swiss chard
3. 1 banana
4. 1 cup strawberries
5. 1 cup unsweetened almond milk (you can either make your own or use Silk's-- the sweetened version has sketchy ingredients and it isn't necessary for a smoothie).
6. 1 cup ice
7. Your choice of protein powder
8. A sprinkle of cinnamon
Blend and enjoy your green smoothie!
Before I started my traveling this summer I made a lot of green smoothies. I used to be against them, but that was before I started doing some research. Now I am a proponent of them if they are prepared with the proper macronutrients. I am still against juicing and an all-fruit smoothie (goodbye Jamba Juice), but I think adding veggies and other ingredients can have great benefits and be a quick way to get nutrients directly into your system. Also a smoothie enables one to add more veggies than we'd be able to eat in a salad so we get more veggies raw and with a delicious taste (win-win). For some reason the refreshing taste (not grassy at all) really gives me an energy boost as well. Here's one of my favorite recipes I made (ps- no bananas!)...
This is a super simple and delicious recipe I've been meaning to post for awhile.
-1 leaf swiss chard
-A few slices of roasted turkey (or chicken)
-1 tbsp gluten-free tomato
-1 slice tomato
1. Rip the swiss chard leaf away from the stalk so you have one long leaf.
2. Place the ingredients on top, roll up, and eat! Feel free to add more ingredients or leaves for nutrients or integrity of the wrap.
PS- this is totally unrelated, but I have a Greek gluten-free Spanokopita recipe coming soon. I am still tuning the exact ingredients and measurements so hold on to your seat for a bit!
I finally figured out a way to make delicious paleo pancakes and not burn them. Cook on LOW HEAT! With this secret figured out, now I can cook up pancakes constantly and try different additions (such as berries mashed in or nuts) to see how the flavor turns out. For the simple recipe though, here you go...
I know weird title, but it's "twisted" because I don't think there is kale in Greece and this recipe took out the feta from the salad. But, a cucumber tomato salad is definitely prevalent in Greece. I had some leftover steamed kale from my previous recipe so I added it and it actually tasted really good!
This is a super easy recipe. I've been working on a ton of recipes lately, like some new muffins, but I am still tweaking the taste to make the best possible batch with the best ingrdients. In the meantime, I had a lot of kale in our fridge and knowing how good kale is for the soul I whipped up some salads. Check out my other one here if this one doesn't suit your fancy.
-1 package brussel sprouts
-1 sweet onion
-Salt and Pepper to taste
1. Preheat oven to 375 F. In a skillet heat olive oil and add roughly chopped onions until translucent.
2. Once aromatic, add the brussel sprouts until bright green, but still hard.
3. Transfer to baking dish and add desired amount of sea salt and black pepper and drizzle with balsamic vinegar.
4. Stick in oven for 30-35 minutes or until golden brown and perfectly crispy. Enjoy!
It's snowing outside. It's gorgeous. And I'm in a comfy mood. So I decided to post this recipe. It is DELICIOUS. It's like flourless chocolate cake, but better because it has good flours and REAL chocolate. That's what I'm talking about. We made this for my Mom's birthday which was on Christmas day, saved the extras in the freezer and indulged in them on my birthday. Nevertheless, it still tasted great two months later! My mom was pretty surprised when we pulled this cake out and being the chocolate connoisseur she could tell it was a high quality cake. Stamp of approval from chocolate addict = a good cake. And to top it off? My brother whipped up some amazing chocolate frosting to layer on top. Are you drooling yet? Scroll down to check out my recipe...