Baked Zucchini Fries with Yogurt Dill Dip (Gluten Free)

So today is day 4 of my Dr. Joshi Holistic Detox program and I have to admit I was really craving something fried.  That's OK because I made up these little gems and they were delicious and so satisfying!  Not very much prep and a lot of crispy awesomeness.  I also made a dill yogurt dip to go with it which satisfied my dairy craving without digging into a fatty, nutrient-free sour cream dip.  I used rice flour since that was what I had on hand but I think any light flour would work.  I also highly recommend adding the corn meal since it adds a really delicious crunch and texture.  I hope you enjoy these as much as I did!

Ingredients:
1 large zucchini (or 2 small)
1 egg
1 tsp of water
1/2 cup cornmeal
1/2 rice flour
Pinch salt

Directions:
Preheat oven to 350 degrees and prepare a baking sheet by lightly greasing it with oil (I used grapeseed since that's my favorite right now!).  Whisk together egg and water and then pour this mixture into a resealable plastic bag.  Cut the zucchini into fry sized pieces, add it to the egg, seal bag and shake until the zucchini is coated.  In a clean, dry bowl, mix together the cornmeal, flour and salt and any other seasoning you feel like.  Next, coat each piece of zucchini in the flour mixture and place on baking sheet in a single layer.  Cook on one side for about 15 minutes or until golden brown and then flip and cook for another 10-15 minutes.  Serve hot with dill yogurt dip.

Dill Dip:
1 cup plain bio-yogurt
as much dill as you can find!
1 clove garlic
Salt and Pepper to taste.

Finely chop dill and mince garlic.  In a mixing bowl, combine dill, garlic, yogurt, salt and pepper and stir until combined.  Refrigerate for about 1/2 hour.  Serve cold as a dip or as a dressing on salad.

Gluten Free Sunday Brunch: Polenta and Eggs with Cheddar and Sauteed Kale

Pretty much every Sunday we have a big brunch.  These days, we usually eat at home in order to save a little money, and also because I love to throw on a movie, drink a massive cup of freshly brewed coffee and get creative in the kitchen.  Sometimes I go for the standard french toast and bacon and other times like today, I try to keep it a little healthier in order to provide some brain fuel for the studying that will come later in the day.  Today I tried to keep it lighter with this easy polenta and eggs dish that included some sauteed kale and a guacamole to make it a bit more interesting.  I picked up some turkey and sundried tomato farmer's sausage this morning that went nicely with the creamy polenta and was a healthier option than bacon or ham.  Sorry for the poor quality photos...I was in a rush and didn't have time to edit them, but you'll get the idea. Happy Sunday!

Ingredients:
3 stalks kale (of any variety)
1/2 large white onion\
4 large white mushrooms\
1 ripe avocado
1/2 cup sharp cheddar cheese (any cheese would be great!)
2 tbsp oil (I use grapeseed)
1 tbsp butter
Polenta (today I used store bought, but you can find a recipe for homemade on my blog :))
5 large eggs (farm fresh if possible)
Sea salt and cracked pepper to taste

Begin by heating 1 tbsp of oil in a frying pan on medium.  Slice your mushrooms, dice the onion, and de-vein the kale.  Either chop the kale into bite sized pieces or tear it with your hands and place the kale, onion and mushrooms in the pan allowing it to sautee and stirring occasionally to ensure even cooking. Once the kale is soft and the onions are translucent, turn off the heat and set the pan aside.

Meanwhile, in another pan, heat the remaining oil and 1/2 tbsp of butter on medium and add the slices of polenta.  Allow the polenta to brown on one side and then flip and do the same on the other.

Heat a skillet for your eggs and cook them to your liking.  I think they are best over easy with a slightly runny yolk, but not everyone likes eggs this way...Alternatively, this recipe would be amazing without eggs if you don't like them or have an allergy.  I digress.  The final step is to prep the avocado.  I just simply dice the avocado, season it a bit with sea salt and pepper and give it a rough stir so that it resembles a chunky guacamole.

Once the eggs are cooked to your liking you are ready to assemble!  Put the polenta on your plate and place the cheddar on top of it.  Then spoon some of the kale mixture down over top, followed by the avocado and then the egg.  Finish with some fresh cracked pepper, and voila!!  Easy, gluten free and healthy Sunday brunch.  Super tasty and not as heavy as your traditional bacon and eggs.  Enjoy!

Hearty Autumn Lentil Soup with Ham

Whats better than puttering in the kitchen on a crisp fall night after spending the day outside?  There's just something about the slow process of cooking a fall meal that makes the whole house feel cozy and warm and lovely.  The warmth, the smell, the periodic stirring; its the feeling of home and the feeling of family.  Soups and stews are the embodiment of this feeling to me and on a day like today with the crisp fall air, bluebird skies and brilliant leaves crunching underfoot, there is nothing I would rather make than soup!

This soup is kind of a twist on split pea and ham.  Like pea soup, you can't really rush it.  The longer it simmers the better it is, so don't make this recipe on a night when you're looking for a quick meal.  The best part about it is, however, that you can freeze some to pull out when you are really busy and don't have time to cook.  I like to do it on a Sunday when it can sit on the stove while I clean or do homework or read a book :).  This recipe calls for dried beans, but you can easily make it with canned lentils which would definitely cut down on the cooking time.  Also, I usually have a ham bone from a roast in the freezer which I save just for this recipe!  If you don't have one, just get one from the grocery store.  Just make sure there is meat on the bone since it really helps to give the soup a rich flavour.  Play around with it a little and add ingredients you like.  Soups are pretty hard to screw up so get creative and enjoy!

4 cups dried lentils (or really any dried beans.  Origins makes a really great bean mixture that also works well)
8 cups liquid (I like to use chicken broth, but any liquid will do)
1 white onion (diced)
3/4 cups fresh herbs finely chopped (I used rosemary, sage and thyme)
1 large ham bone (roasted)
2 cups packed spinach
Salt and Pepper to taste
1/2 tsp baking soda

Begin by adding your beans to a large stock pot.  Sprinkle the beans with the baking soda, add 5 cups of liquid and stir. Cover and allow to soak for about 1 hour-preferably in a warm area but not over direct heat.

Once the beans have been soaked, place the pot on the stove and turn heat on to medium high. Add herbs and onion and bring to a boil.  Allow to boil uncovered for approximately 4 minutes then lower heat to medium low and cover.  Simmer for about 30 minutes, stirring occasionally.

Add the remaining liquid and the ham bone and allow to simmer for another hour or so (allowing the ham bone to shed any of the meat and to flavour the soup!).  The longer the bone is in the soup, the better.

Finally, add the spinach, salt, and pepper.  I like to use an immersion blender to create a smoother texture, but if you don't have one, it will still be delicious!  Serve hot with you favorite corn bread (or see my favorite cornbread recipe on my blog!).  This soup is awesome the next day for lunch if you've got a thermos or the next night if you want to have it again!  Enjoy :)

Gooey and Delicious Gluten Free Brown Sugar Chewies!

OK so I am totally obsessed with the fact it is fall and have gone in to nesting mode.  This means relishing the cold weather, staring wistfully out at the rain and filling the house with the delicious smells of the sweet and savoury scents that can only be associated with autumn, all while wearing slippers and sipping on tea.  It's perfection in my mind.  Total bliss.

So last night I made a slight alteration to a recipe I found online.  I can't take total credit for this, but I don't care.  It is so delicious I had to share it with you, and for those of you who don't like to bake, I guarantee you this is extremely easy and quick.  Just whip it up and enjoy!

1/4 cup butter
1 cup packed brown sugar
1 egg, beaten
3/4 rice flour
1 tsp baking powder
1/2 tsp vanilla extract
1/4 cups nuts (optional)
1/2 cup chocolate chips (optional, but recommended!)

Preheat oven to 350 degrees F, and prepare an 8" x 8" brownie pan (with cooking spray).

In a saucepan melt the butter, remove from heat and stir in brown  sugar.  Ensure that the mixture is not too hot and add beaten egg.  Beat until smooth.  In a separate bowl combine, flour and baking powder and then combine with sugar mixture.  Add vanilla and nuts and/or chocolate chips and then spread into prepared pan.  Bake for about 15 minutes, watching closely.  Brownies are done when a toothpick inserted into the center comes out clean.  Allow to cool slightly and enjoy!

Fall Pantry Must-Haves for Easy and Delicious Hearty Cooking

Despite a cold, I woke up feeling energized, positive and full of life today. I realized that the sun was shining on this crisp, cool and invigorating fall day and I was ready to head out in to it.  I just love fall.  Something about it reminds me of my childhood: those first weeks when the leaves change, the air turns to sweater weather, and the cooking of delicious and hearty food ensues.  Everything about it just seems warm and cozy, and the nurturing, womanly side of me comes out and says, "Hey!  It's time to prepare for cold weather!".  Of course I am always a willing participant :)

Most of the food I like to make in the fall comes from old family recipes of my Mum's, Grammie's and Nana's.  There are a lot of root veggies involved, as well as rich spices such as cinnamon and nutmeg, and roasted aromatics like onions and garlic.  Not a lot of fancy difficult stuff, but nonetheless super delicious.  I also like to dry my herbs at the end of September so that they don't go to waste, and we can enjoy them throughout the fall and winter.  Below is a list of how to get ready for fall, and what to stock your pantry with so that you don't have to go out on those not-so-nice rainy fall days that we seem to get here in Vancouver (or as a visiting relative recently renamed it: Raincouver).  Please feel free to add to the list in the comment section with your own fall pantry secrets!

Spices:

Nutmeg

Cinnamon

Cloves (ground and whole)

Cardamom

Thyme

Rosemary

Savoury

Sage

Oregano

Cumin

Turmeric

Yellow curry powder

Red curry paste

Pickling Spice

Grains/Seeds/Flours:

Brown Rice

Quinoa

Barley

Wheat Germ

Millet Flour

Rice Flour

Tapioca Starch

Potato Starch

Corn Meal 

Corn Flour

Almond Meal

Flax Meal

Flax Seeds

Chia Seeds

Pumpkin Seeds

Sunflower Seeds

Oat Bran

Oatmeal

Oat Flour

Dried Beans (of all kinds)

Root Veggies (remember to always store in a cool, dark place for maximum freshness and long life!)

Potatoes (I like to have red skinned on hand as well as Russets.  Russets are best for mashing and soups, while red skinned are good for salads or just on their own)

Yams 

Sweet potatoes (yes, there is a difference between yams and sweet potatoes)

Beets (for pickling and eating fresh!)

Turnips (just try them, they're awesome!)

Parsnips

Carrots (I put carrots in the fridge in the crisper because they don't fair as well in the pantry)

Squash (of all kinds!)

Canned Goods (try to go for the organic and non-sodium varieties.  And pick things that are veggies only rather than an already prepared sauce or "mixture" of some kind...not so good):

Tomatoes (plum, stewed, sauce, paste, diced etc.)

Beans (whatever kind you like :D)

Coconut milk

Pumpkin (and other squash like yumminess!)

Soup base (lets face it, sometimes they provide a good base.  Just buy the higher quality ones to avoid eating a bunch of unnecessary crap!)

Broth (fish, chicken, beef, vegetable...whatever!)

Beets (great for quick meals)

Corn niblets (try and find non-GMO.  Whole foods has quite a wide variety)

Fruit (for those delicious fall pies you may not be able to find fresh fruit for!)

***These are just my suggestions.  There are endless options available so just use your imagination and choose things that suit you and your family's tastes.  

Baking Odds and Sods and Misc:

Brown Sugar

White Sugar

Molasses

Baking powder

Baking soda 

Shortening (yes, I am aware of the non-health benefits of shortening, however, some holiday baking calls for it and it should not be replaced!)

Baking Chocolate (high quality for best results)

Nuts (whatever you like, but try to avoid peanuts and anything else that it extremely processed or salted)

Nut Butters

Vinegar (white, rice, balsamic etc.)

Again, this is not an exhaustive list, but I guarantee if you have a fully stocked pantry this fall, you will never have to run to the store in the middle of a rainy Vancouver evening.  Just open the pantry and let your imagination run wild!!!

Healthy Chicken and Lentil Masala

I love curry.  I love red curry, green curry, yellow curry and any combination of spices that equal that deliciously rich and spicy flavour that can not be mistaken for anything but CURRY.  One of the best things about it is that you can make an unbelievably healthy meal that is so flavourful and rich, you'll fool even the fatty food junkies and McDonald's addicts.  Oh, and its also super easy and quick so on those nights when you just don't feel like cooking, you can still have a hearty, warm meal that leaves you feeling satisfied and good about what you just ate.  By the way, the longer it mingles the better so don't hesitate to take the leftovers for lunch the next day!  Tonight we ate ours over quinoa which I totally love, but it can be eaten over rice, potatoes or just on its own.  Get creative and enjoy!

2 chicken breasts (boneless and skinless)
1 large can chickpeas (drained and rinsed thoroughly)
1 large can green lentils (drained and rinsed thoroughly)
1 extra large bunch spinach
1/2 head of broccoli
1/2 head cauliflower
1/2 a large white onion (or whatever kind of onion you like-diced)
2 cloves of garlic (minced)
2 tbsp coconut oil
1 tbsp cumin
3 tbsp masala mix (or really whatever curry powder you like)
1 cup water
Salt and Pepper to taste

In a large pot or large cast iron pan, heat coconut oil on medium.  Add diced onion and allow to cook until translucent.  Add water and chicken breasts.  Cover for about 10 minutes and allow chicken to cook.

While chicken is cooking, cut broccoli and cauliflower into bite sized pieces and place in a microwave-safe bowl.  Add about 1/4 cup of water, cover with plastic wrap and microwave for approximately 3-4 minutes or until tender crisp.  Add the spinach, lentils, chickpeas, masala and cumin to the broccoli/cauliflower mixture and stir well to ensure the spices are distributed evenly.

Uncover chicken and turn breasts over.  I usually check their doneness at this point.  If they are not fully cooked, replace lid and cook another 5 minutes or until juices run clear.  If they are done, remove the chicken breasts and add broccoli and lentil mixture to the pan.  Pull the chicken or cut it into small cubes and add it back to the pan with the veggies and lentils.  Allow the mixture to simmer for about 5-8 minutes in order for the spices to cook...you don't want the raw spice flavour as it is bitter and pungent.  Add salt and pepper if you like.

Serve hot over rice, potatoes, barley, quinoa or whatever else you fancy and finish with a dollop of plain yogurt.  Enjoy!!

Cucumber Watermelon Salad with Feta and Basil

So, last night we had a casual dinner party at our place with some of our closest friends.  I just love sitting out on the patio on a warm summer night, glass of wine in hand, candles all around.  There's something about it that's just kind of magical and nostalgic :).

Food is usually the center of the event for me.  The process of cooking for others is quite therapeutic even thought it always makes me a tad nervous.  I am a confident cook, but as a type-A through and through, I tend to question myself on even my stand by recipes. Last night I roasted a couple of chickens, baked off some yams and made a spinach salad.  Super simple, tasty and light for a warm summers night.  But I also added a cucumber and watermelon salad with feta and basil to mix it up.  It was amazing!  The salty and sweet combination with the herbaciousness of the basil and creaminess of the feta was delish, and the cool crunchy texture made for the perfect summer salad.  Since I wasn't sure of how my guests would receive the seemingly odd combo, I had the spinach salad as a back up plan...Probably a good idea if there are kids around or people you don't know very well.  But rest assured those who try it will love it...see for yourself and enjoy!

1/2 large watermelon
1 large cucumber
1/2 cup feta (crumbled)
handful fresh basil
1/2 cup olive oil
juice of 1 lemon
zest of 1/2 lemon
1/2 cup green onion (optional)
fresh cracked pepper to taste

Cube the watermelon and cucumber into bite sized pieces.  Crumble feta over top and add basil, onion, olive oil, lemon juice, zest and pepper.  Mix gently and refrigerate for at least 20 minutes prior to serving.  Serves approximately 6-8 people.