Healthy Cookie Bites

Chewy Healthy Cookie Bites

Perfect for a quick little bite in the morning, or to curb the sweet craving any time it strikes.
These guys are wheat free, dairy free and sugar free. 
Super yummy and totally healthy! I'd be willing to bet that you could talk your kids into believing that they were treats... 

Ingredients:

3 mashed ripe bananas
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk 
1/2 cup raisins (or other dried chopped fruit, optional)
1 tsp vanilla
1 tsp cinnamon




Combine all ingredients and mix thoroughly.

Roll into spoon sized balls, flattening slightly on the top. 

The thinner the cookie, the more crispy it will be. I kept mine pretty puffy, and they came out moist and chewy.  





Bake at 350 for 15-20 minutes. 
Enjoy!

Flat Chicken Enchiladas with Gluten Free Enchilada Sauce

Why would you want flat enchiladas you ask? Well, because corn tortillas break easily. And since I am a gluten free eater, it makes sense to not try to fold the enchiladas into rolls, but to make them flat. I came up with this idea after trying to roll my first enchilada today... thinking that it would be kinda like an enchilada stack. Or an enchilada lasagna. I had lots of kale around from the garden, and lots of homemade green tomato salsa, some chicken, beans and peppers. Nothing like a chilly Sunday in the kitchen to make a girl creative. 

Here is the recipe for my new favorite casserole-ish dish. That proudly does not have any cream of yucky soup. It can be made 2 days ahead and kept in the fridge. Just take it out and bake it as the directions below say. Or, made and frozen. If you are going to freeze it, make sure to let it defrost in the fridge 24 hours before baking.

Anyway...... 

Flat Chicken Enchiladas with Gluten Free Enchilada Sauce (omit chicken to make vegetarian)

Ingredients

• 2 large chicken breasts
• 1/3 cup water
• 2 tbsp. lime juice (preferably fresh)
• 1 1/2 tbsp. homemade gluten free taco seasoning 
• evoo
• 1 red bell pepper, thinly chopped
• 2 handfulls of kale, chopped
• 1 can of black beans, rinsed and drained
• 1 tsp Sriracha (optional)
• 1/3 c. sour cream (or nonfat greek yogurt) 
• 1/2 quart jar green tomato salsa, pureed (you could certainly use a can of store bought enchilada sauce... but it won't do anything for your abundance of green tomatoes. and obviously, won't be nearly as good ;)
• 7 corn tortillas, halved
• 2/3 can non-fat refried beans (I prefer vegetarian)
• 1/2 cup. shredded cheese (mexican blend, or whatever you would like) 

Ingredient prep:

1.  Place the chicken breasts in an 8x8 baking dish. Add 1/3 cup water and lime juice. Sprinkle the breasts with the taco seasoning. Refrigerate. Marinate for at least 15-20 minutes- up to 3 hours. (Don't leave any meat marinating for too long if the marinade has citrus. The citrus will start to cook the proteins in the meat after a while.)
2.  Once the chicken is ready, slice it into strips.  In a large skillet, get 1 tbsp. of evoo hot over medium heat. Add the chicken, spice side-down. Let it cook 3 minutes and flip. 
3.  Add the marinade. You are going to simmer this for a while, so don't worry about the fact that raw chicken was in the marinade. It will actually add a lot of flavor and you will definitely cook away anything that is suspect. 
4. Bring the marinade up to a boil, reduce heat and simmer. Add water if needed. Cook until the marinade becomes a sauce, 15 minutes or so. (you can add a tsp. of corn starch to thicken up the sauce if you need to. 
5. Once the sauce is thickened, remove from heat and place chicken and sauce in a bowl to cool.
6. 
7. Return the skillet to the burner over medium heat. Add another drizzle of evoo. 
8.  Add the chopped red peppers, cooking until fragrant and some of the skins start to turn brown. Add the kale. Cook another minute and add the beans. Stir frequently, cooking off as much liquid as possible. Remove from heat and reserve in a bowl. 

***Preheat oven to 350.****
Wash your 8x8 baking dish that you marinated the chicken in. You will construct the enchiladas in this.

Begin construction of the flat enchiladas.

1. Spread green tomato salsa across the bottom of the baking dish to prevent sticking 
2. top with 4 tortillas- space to minimize overlapping.
3. Layer black beans/kale/red pepper mixture. Then refried beans.
4. Layer the chicken next, tearing it into bite size pieces
5. Top with sour cream (add the sriracha to the sour cream and mix together for a nice kick) and some more of the green tomato salsa
6. 
7. Next, put down another layer of corn tortillas. Layer remaining black bean mixture, refried beans and chicken. 
8. Rough chop the remaining corn tortillas (should be about 3 halves left) and mix them into the shredded cheese (this will give the topping a nice *crunch* as the tortillas brown.)
9. Top with more green salsa, pressing the salsa down with a spatula to sink all the ingredients below and to get rid of air pockets
10. Sprinkle shredded cheese/corn tortilla mixture over the top. (this is where you can refrigerate or freeze it. If eating it today, follow baking instructions below.)
11. 
12. Bake uncovered, 30-35 minutes until bubbly. 
13. Switch the oven to broil to brown the top, if necessary.
14. Let cool 10-15 minutes before cutting.

Enjoy with a nice gluten-free beer. 

xx&o 

Amy

Taco Seasoning Gluten Free

Here is a great taco seasoning recipe that is gluten free. And monosodium glutimate free. And everything gross free. Have you ever read the back of the taco seasoning packets that you get at the store? Ick.

This is easy, and delicious. Perfect for meat, tofu, mexican salads- etc.

Amy's Taco Seasoning

• 1 tbsp. chili powder 
• 1/4 tsp. garlic
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano 
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. paprika
• 1 1/2 tsp. cumin
• 1 tsp. sea salt 
• 1/2 tsp. black pepper

Combine. Store in air tight container. I usually triple this recipe and keep it in it's own spice container. 

Green Tomato Salsa

The first frost came a little early this year. I had just cuddled up on the couch with our book club book, The Spirit Catches you and you Fall Down by Anne Fadiman (an excellent non-fiction book), when an alert went off on my cell phone. It was my Weather Bug app. telling me that tomorrow night was going to be below freezing. The next day I g-chatted my husband that we needed to get all the veggies out of the garden. He babies the 'maters' like they are his children- (eats 2-3 garden tomatoes a day) and didn't want to lose the whole crop to the frost.

I came home that afternoon to him in the back yard, chilly, pink-dimpled cheeks and a sock hat (one of my favorite Adam looks ever), rummaging through the garden. By the time he was finished harvesting, we had 4-5 grocery bags full of tomatoes at various stages of ripeness. (Tons of kale, zucchini, cucumber and peppers too.)

My lovely friend Emily invited us over for her friend Autumn's birthday. Autumn happens to write a fantastic food blog as well, called Autumn Stirs the Pot. I asked her how to make green tomato salsa, and she said to roast the tomatoes and then use them like you would in any other salsa. Seemed easy enough. So I decided to give it a try. 

Here is what I did, although, the garlic and jalapeno can be adjusted according to personal taste. 

Homegrown Green Tomato Salsa (yield 2 quart-sized mason jars filled to the brim)

• 3 lbs. green tomatoes
• 1 green bell pepper 
• 3 jalapeno peppers
• 5 cloves of garlic
• Olive Oil
• Salt 
• Pepper
• 1 medium red onion
• 1/2 tsp. cumin (to taste)
• 1/2 tsp. salt (to taste
• ** 1/4 c. to 1 cup cilantro (to taste. I left this out because Adam doesn't like cilantro. I know, right?!)

1. Preheat oven to 400.

2. Quarter the tomatoes. Halve and seed the jalapenos. Quarter the bell pepper. 

(<-- nail polish: OPI Russian Navy...)

3. Place the tomatoes, garlic, jalapenos and bell pepper on a baking sheet (or two) and drizzle with a good olive oil. Season with salt and pepper and pop in the oven. Bake 25-30 minutes, until the skins of the tomatoes have turned a little brown and they are sizzling and soupy.

4. Remove the tomatoes and let cool. 

5. In a food processor or VitaMix, add the onion (first), then the cilantro, then the roasted tomatoes, garlic and peppers. 
Work in batches if necessary. 

I pureed mine in a VitaMix for a more 'enchilada sauce' consistency, since I am making enchiladas for dinner :). 

If you want more of a 'salsa fresca' kind of texture, I would pulse it in a food processor until desired consistency is achieved. 

If you have to work in batches, make sure to add both batches to a big bowl and stir, so that all the ingredients get dispersed evenly.

6. Serve with chips (*can be stored in the fridge for months. It will thicken as it cools. If you want to change the consistency, just add water.)

Enjoy! xo, Amy

Bright Color Eyeliner

So far, ALL of my posts have been on food.

Here is my first on fashion- a super fun, funky fashion that I am seeing everywhere, and really enjoy. 


I am not sure of the industry technical term, but I like to call it poc (pop of color) eyeliner. Bright colored eyeliner? Neon eyeliner?  
Either way, it serves as an awesome way to tie an accessory into an outfit, or highlight a color in your outfit. 



Example.

Say you have some rad teal pants- or yellow, or magenta, blue? red? you get the point. 
 {blog post on colored pants coming soon} 
If you could find some eyeliner or eye shadow that matched, and just did a little line on the top of your lid, it would TOTALLY tie your pants into your outfit, making them look on purpose, and thus, making them easier/more comfortable to rock. 

Bold and bold with nude/earthy tones= on purpose and awesome. 
The key is not to over do it. 
Bold and bold with lots of other stuff going on= slippery slope into costume, not outfit.


I've seen lots of people with the color underneath their eyes, instead of on top. This look is nice too, but too much for daytime, in my opinion. The top of the eye is a little more hidden and adds a quiet edge to your look. The 'quiet' edgy thing is the key to being able to be as rad as you want to be, and still be taken seriously. 

Make it happen.

Find fun colored eye shadow or liner matching colors you already have in your closet. 

If using eye shadow: get the top of your lid wet. Lightly brush the shadow on starting at the outside corner- tapering as you get to the front corner. Every shadow will behave differently. If you are having a hard time getting it to stick, mix in a little Vaseline into the eye shadow.

Using shadows that are highly concentrated pigments, like those found in MAC makeup, will work best. Urban Decay is another one of my faves. These brands can be pricey- but, they last forever.

Cream eye shadow works well too, but can sometimes smear or crease, depending on the brand. 



For liner, do the same thing- start at the outside corner, thicker to thin, tapering as you come to your inside corner. The thin line on the inside is key. If it is too thick, better to restart than go with it. 

Today I am wearing MAC Eye Kohl, one of my favorite all time eyeliners, in Prunella. Something like this is a great way to start if the bold color is too much for you. It is a shimmery plum-black. The little hint of purple is enough to make it fun, without being overkill. Baby steps to edgy if you aren't quite sold. Once you rock the 'safe' color, you can slowly move to the brighter. Trust me. It is awesome. 

 

(A friend of mine suspected that this little trend was made popular by Cinna in the Hunger Games movie...perhaps you remember Lenny Kravitz's sweet a gold eyeliner- a look I love!)




Remember: be as rad as you want to be.

xo.

amy

Homemade (sugar free) Apple Sauce

I get sick and tired of foods claiming to be 'all natural' when they are not. Here is a nice recipe that you can use to make your own homemade apple sauce. It is sugar free, REALLY, and all natural.

Ingredients:

• 7-8 cups sliced apples, cores and stems removed. (I used apples from my apple tree.)

 

• 1 tsp lemon juice
• 1/2 tsp. cinnamon
• 1/2 c. liquid from boiling the apples

 Instructions:

1. Boil the apples, you should be left with about 6 cups of mushy apples. If you stick an apple slice with a fork,  it should slip off your fork. This is how you know they are ready. Reserve 1/2 cup of the water from boiling the apples for use later. 

1. Place apples, lemon juice, cinnamon and water from boiling the apples into a VitaMix or food processor. 
2. Process until smooth.
3. Eat on its own, or, use as a subsititue for oil in your favorite baking recipes. 
4. Store in the refrigerator in a mason jar or other air-tight container until use. Up to one month. 

Gluten Free Chocolate Cake with Coconut

This gluten free chocolate cake is to die for. Actually, it is gluten free and vegan. With VEGAN icing! If you are not vegan, you can certainly make any icing that you wish. I will include recipes for both. :) This is not my original recipe. It comes to me from the Good Food Store of Missoula, Montana. They give out all of their in house recipes for free. This is, with absolute certainty, one of the cakes, and probably the best gluten free chocolate cake recipes I have ever tried. 

I made this cake last Tuesday for book club. We read the Night Circus by Erin Morgenstein, which was a super fun read. The cake was half-way gone before I could even take photos! So sorry about the lack if imagery. But really. This cake is so moist, no one believed me it was vegan and gluten free! 

You must try it. Don't let the crappy photos fool you. This cake is the bomb. And it is SUPER easy. No cake experience necessary.

Gluten Free Chocolate Cake with Coconut (makes 2- 9x13 cakes, or 3- 9.5 round cake/pie pans. You could certainly half the recipe. But I wouldn't recommend it. It will be gone too soon. Way too soon. I wish I had some right now...)

Ingredients:

•  4 1/2      cups  GF mix- I used a GF pancake and baking mix, found in bulk at the Good Food Store. I am sure that you could use any GF baking mix though. Bob's Red Mill has a good one and so does Gluten-Free Mamma. 
•   3 teaspoons  xanthum gum (Bob's Red Mill has xanthum gum in packages. Most recipes call for just a few teaspoons of it, so a package will go a long way.)
•   4 teaspoons  baking powder
•   2 teaspoons  baking soda
•   2 teaspoons  egg replacer (or one large egg if not making it vegan)
•    1 teaspoon  salt
•   1 1/2 cups  cocoa powder
•   5 cups  coconut milk- not coconut beverage- coconut milk. Find it canned in the ethnic foods section. Traditionally used in curry.
•   1 cup  canola oil
•   3 teaspoons  apple cider vinegar
•   4 teaspoons  GF vanilla
•   3 cups  sugar

For Vegan Icing:

•  1 1/2           cups  soy milk
•   3               cups  chocolate chips 
•   2               cups  coconut (unsweetened if you can find it) 

*when I made this, the 'icing' was a little runnier than I would have liked. More like a glaze. I added powdered sugar by the 1/2 cup until it was a consistency I liked better. Just depends on personal preference.

For non-vegan Chocolate Buttercream Frosting: 

• 3 cups powdered sugar
• 1 cup cocoa powder
• 8 tbsp. unsalted butter
• 1/4 cup skim milk

Instructions for making the cake:

1. Prepare your cake pans by spraying them with cooking spray, or, buttering and flouring (I use rice flour) them.
2. Sift together dry ingredients except for the sugar. (I didn't use a flour sifter... because i don't have one. I just used my hands and made sure it was all combined well.)
3. In the bowl of a stand mixer (or a bowl safe for a hand mixer), mix together wet ingredients.
4. Add the sugar into the wet and mix with a spatula or quickly with a hand mixer- 20 seconds or so.
5. Add the dry ingredients to the wet, mix until combined.
6. Pour the batter evenly into what ever pans you are using- either two 9x13 square pans or three 9.5 round pans. 
7. Bake at 350 for 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let cool completely in the pans. 

To make the vegan frosting:

1.  heat soy milk over the stove top, taking care not to burn it. 
2. Stir in chocolate pieces and mix until the chocolate is melted and the icing is smooth. (if you need to thicken the icing, transfer it to the bowl of a stand mixer and add powdered sugar until you reach your desired consistency.) 
3. Pour the icing over the completely cooled cakes
4. Sprinkle the cakes with the shredded coconut

For the Chocolate Butter Cream Frosting: (if you did the round cakes, you can use this frosting as a 'glue' to make a two tiered cake... or three if you'd really like to defy gravity :)

1. In a food processor, combine the powdered sugar, cocoa, butter, and skim milk and pulse until a smooth frosting forms.
2. Spread the frosting generously over the top of one cake layer. 
3. Place the other cake layer on top.
4. Spread the top and sides with frosting.
5. Sprinkle the top and sides with shreaded coconut
6. refrigerate 20- 30 minutes to set the frosting
7. Slice and serve.

Both cakes can be made in advance and refrigerated. Stick toothpicks in the top and drape with plastic wrap to keep the frosting from drying out. 

Onion Gratin

Delicious Onion Gratin

A long time ago, my grandmother, (standing in her kitchen wearing her long nightgown, holding a glass of white wine) said that a dish she had made was "au gratin." Me, being about 6 years old or so, heard "all rotten". It was right then that I made a very misinformed judgement that all things 'au gratin' were 'all rotten' and thus, very disgusting. 

It took years for me to remember this moment and finally figure out where my repulsion toward anything that was called 'au gratin' came from. Now, I just think of it as being extremely delicious. 

A Costco sized bag of onions that were going to be 'all rotten' if I didn't use them soon- led me to this fantastic recipe. http://www.saveur.com/article/Recipes/Creamed-Onion-Gratin 

I only had to make a few changes to make it Gluten Free and it is SERIOUSLY, seriously good. I would not go another week without trying it. I almost guarantee you will fall in love.

Creamy Onion Gratin 

(with some zucchini, 'cuz I had some left over from making zucchini chips)

Ingredients:

• 2 medium yellow onions, cored and quartered lengthwise 
• two handfuls of zucchini rounds, cut in half (optional)
• ¼ cup olive oil 
• Kosher salt and freshly ground black pepper, to taste  
• 2 tbsp. unsalted butter  
• 1 tbsp. white rice flour
• 1 tbsp. corn starch
• 1 cup heavy cream  
• ¼ cup dry white wine, plus more for drinking 
• ½ cup finely grated Parmesan  
• 3 oz. Gorgonzola, crumbled  
• ¼ tsp. paprika (I used smoked paprika)

1. Preheat oven to 350.

2. Place the onion (and Zucchini, if using) in a 9x9 baking dish (9x11 would work too).

3. Pour the olive oil over the top and toss the veggies.

4. Sprinkle with salt and pepper and place in the oven for one hour, until the onions are lightly browned, stirring every 15-20 minutes.

5. When the onions have about 8 minutes left, begin melting the butter in a small sauce pan over medium heat

6. These next few steps need to happen pretty quickly, so get your ingredients ready to go. Measure out the heavy cream. Add the wine to it, reserve. Measure out the flour and corn starch, mix them together and reserve. 

7. As soon as the butter is melted, add the flour/corn starch and whisk constantly, until it is smooth, about 20 seconds. As soon as it is smooth, add the cream/wine mixture, whisking constantly. Remember: over medium heat only. You do not want the mixture to begin to bubble very much at all. This will burn your flours and make them taste bad. Also, the milk will scorch and stick to the bottom of your sauce pan, which is a pain to remove and then you have to start over :'(

8. The sauce will begin to thicken- you want it to be the consistency of melted ice cream, or a light alfredo sauce... 

9. Remove the onions from the oven and pour the milk mixture over the top. Kind-of mix it around, making sure that it is all covered evenly. 

10. Turn your oven to broil

11. Sprinkle the Parmesan cheese over the top. Crumble the Gorgonzola over the top of the Parm, dust with the paprika. 

12. Broil under a watchful eye, careful not to burn the cheese, until the cheese is browned and bubbly.

13. Remove and serve. Serves 6-8

Enjoy! <3 Amy

Cheesy Amazing Baked Zucchini Chips

Baked Zucchini Chips: 
I have been seeing all kinds of chips on food blogs lately. Apple, kale (we make these all the time), cauliflower, quinoa... the list goes on and on. I found a recipe on www.health.com for oven-baked zucchini chips that claimed to taste as though they were deep fried. I love all things deep fried,(but rarely choose that route) so I decided to adapt the recipe to make it gluten free. The recipe claims a "low-fat chip/french fry substitute" which sounded just lovely. I had an abundance of zucchini from my garden harvest which (you will see in the background of some of the photos below) so sliced up a zucchini and started the quest.
They turned out wonderful. A nice, crunchy coating on the outside, with a warm, softer middle. Kind of reminded me of fried pickles as far as consistency goes.... Ooooh! Next time, I will try this with pickles!


Baked Zucchini Chips with a Crunchy-Coat

Ingredients.

• 10-15 corn tortilla chips, pulsed in a food processor to resemble 'bread' crumbs (of course, you can buy GF bread crumbs, but I didn't have any on hand. So decided to try some stale tortilla chips instead...) Should equal a little over 1/4 cup.

• 1/4 cup grated Parmesan cheese, plus a bit more for sprinkling 
• 1/4 tsp. garlic powder
• 1/4 tsp. fresh ground black pepper
• 1/2 tsp. salt 
• a few pinches of smoked paprika (optional, but recommended)
• a pinch of cayenne pepper (optional, but recommended)

• 1/3 cup milk
• 1 medium zucchini, cut into 1/4 inch thick wheels

Instructions.

1. Preheat oven to 425
2. Mix together all the ingredients starting at the top of the list, ending at cayenne, if you are using it. (I highly recommend using it for a nice little kick!)

3. Dip the zucchini in the milk, and dredge through the 'bread' crumb mixture. (As the crumbs begin to get wetter toward the end, you may have to press the mixture onto the zucchini, place it face down, and sprinkle the mixture on the back if you are using the chips and not GF breadcrumbs. The breadcrumbs will hold up to the moisture a little better than the chips.)

4. Place on an oil sprayed cookie sheet


5. Bake at 425 for 15 minutes. Take them out and flip them using a thin spatula. (if some of the coating comes off, just place back on top. Sprinkle them with the rest of the Parmesan cheese. As it melts, it will glue the fallen off pieces back to the zucchini.)  

6. Return to oven and bake another 15-20 minutes, or until the cheese is golden and crispy. 
7. Serve immediately. (Excellent dipped in marinara sauce, or ranch dressing. I like to add swirl of Sriracha, aka 'Rooster Sauce' to my ranch. Mostly because Adam loves it on EVERYTHING and it keeps your taste buds interested.)

Enjoy! <3 Amy

Power Bars (faux Clif)

Breakfast is one of the meals that I am not interested in spending a lot of time thinking about. However, it is super important for me to eat in the morning or my day starts off sluggish, with a coffee buzz that makes me jittery and a little scattered. Adam is a grab and go breakfast kind of dude. He prefers Clif Bars. Which, I agree, are delicious. But for both of us to have one every day, we would be looking at about $60 a month in Clif Bars... which is not exactly in the budget. I heard that the dude who started Clif Bars began making them in his mom's kitchen. I thought, well, if he can make Clif Bars in his kitchen, I should be able to as well. 
After lots of trial and error, I came up with this recipe for the perfect anytime-power bar that is both gluten free and sugar free. Excellent in the morning, before a workout, or as a little energy pick-me up mid day. Enjoy!

Power Bars

Ingredients

• cooking spray
• 3/4 cup honey
• 3/4 cup natural creamy or crunchy peanut butter
• 2 tbsp maple syrup or agave syrup
• ¼ tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 2 cups rolled oats (Gluten Free)
• 2 cups crisp puffed brown rice cereal
• ¼ cup ground flax seed (grind in coffee grinder)
• ½ cup chopped dried apricots
• ½ cup chopped dried figs or prunes
• (optional- can add any other dried fruit, chopped nuts, or chocolate chips)
• ½ tsp. kosher salt

(I usually buy the dried fruit in bulk at Costco. My all time favorite peanut butter is Adams)
 

Directions

1. spray a 9x13 baking dish with cooking spray and set aside
2. In a small saucepan (or, microwave safe dish) combine honey, peanut butter, maple syrup and cinnamon. Stir and cook on stove top until the mixture just begins to bubble, 3-5 minutes. OR microwave for 1 minute, remove from microwave and stir. Remove from heat and stir in vanilla.
3. In a  large bowl, combine oats, rice cereal, ground flax seed, apricots, figs/prunes, and any other additions you are using.

1. 4. Pour peanut butter honey mixture over oatmeal mixture and stir gently with a rubber spatula until well combined. The mixture should stick together pretty well. If it is too gooey, add oats. If it is not sticking together or seems dry, add equal parts of peanut butter and honey (warmed and mixed together as in step 2.) Better to be on the sticky side than the crumbly side

1. 
   

1. 5. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely in the refrigerator (2 hours) and then cut into squares.

I like to cut them and then wrap them in plastic wrap, so that they are 'on the go' ready.