Gluten/Sugar Free Oatmeal Banana Pancakes

This recipe was inspired by another that I saw on my friends's Facebook page last night thank you CV!).  Tyc had a big exam this morning and I wanted to get up and make him a power breakfast; something to fuel his brain and body to ensure great performance :).  The original recipe called for only banana and eggs!  I will definitely try that one day when I am on my own, but I had the feeling Tyc would want something a little more substantial.  They turned out great!  And I cannot express to you how quick and easy it was.  These are just about as quick as a piece of toast with banana and peanut butter (me and Tiff's fave), and definitely faster than an omlette.  I think you could probably add a lot of other things to them to bulk them up: coconut, almonds, blueberries, raspberries, apple, cinnamon etc.  Just experiment and let me know what you come up with!  I think these will be a staple in our home from now on :)

Ingredients:
1 large ripe banana
2 large eggs
3/4 sup cup gluten free oats (mine has a variety of seeds such as flax and chia mixed in with it and the crunch and texture from it is amazing)
1/3 cup almond milk (or whatever milk you prefer)
1 tbsp oil (I used grapeseed because it is really light and well....I'm obsessed with it right now!)

Add your oats to a food processor or blender and blend for about 15 seconds on high.  Pour oats into mixing bowl.  Next, add your eggs, milk and banana to the blender.  Blend until well combined and slightly frothy, and then pour banana mixture into oat mixture.  Stir until combined.  Because these are flour free, they tend to be a bit on the watery side.  I would suggest letting the batter sit for 15-20 minutes in order to give the oats some time to absorb a little of the liquid.  Once it has reached a thicker consistency, heat the oil in a non-stick frying pan (or griddle, which ever is easy and/or available).  Once the pan is hot, slowly laddle the batter into the pan in about 3-3 1/2 inch rounds and wait until the top begins to bubble.  Once you see the tiny bubble start to form on the surface of the pancake, quickly flip them over to avoid burning the bottoms (the bubble trick is the key to all good pancakes BTW!).  The egg and sugar from the banana means they cook really quickly so you need to keep your eye on them.  Cook on the other side for approximately 1 minute, plate and voila! I used a little bit of honey on mine which was YUMMO!!!  I think homemade jam would also be amazing or even a little Greek yogurt.  I hope you all enjoy, I am super excited to share this new breakfast revolution with you all!

Easy Thai Coconut Soup

The inspiration for this soup comes from my travels in South East Asia.  Specifically, there is a man in Bangkok on Soi Rambutri that makes the BEST Tom Yam Kung soup.  I literally ate it for breakfast, lunch and dinner and I pray he is still there when I return one day.  It is the perfect combination of hot, spicy, sour and savory and the brothiness makes you feel like you are healing yourself from the inside out.  I make this when I am homesick for the days of living underneath a mosquito net, when your daily activities consist of reading, drinking cheap beer and wandering the streets in the midst of monks on their way to prayer.  But really, its a great, easy dish that you can make when you feel like something healthy and warm and totally delicious.  Enjoy!

Ingredients:

2 containers organic chicken broth (fish stock is the best, but hard to find on the cheap in Vancity.  Alternatively, you can use vegetable broth if you are a veggie :p )
1 can organic coconut milk
2 tbsp Thai red curry paste
4 large stocks lemongrass (cut into 4 inch long pieces)
1 can organic diced tomato (unseasoned)
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 tbsp cold pressed virgin coconut oil
1/4 cup chopped Thai basil (Hawaiian basil will work too)
Salt to taste
Lime wedges for garnishing
Bean sprouts for garnishing
*Uncooked, deviened, shelled prawns (I didn't use them this time, but I usually do and they are delicious.  Chicken is also an option if you like :) )

In a large stock pot melt the coconut oil and completely dissolve the red curry paste in the oil.  Add chicken stock, coconut milk, tomatoes, mushrooms, lemongrass, lemon juice, lime juice and salt to the stock pot.  Allow the broth to simmer on medium low for about half an hour.  Add the prawns and allow to cook for only a few minutes until they turn pink (you do not want to overcook them as they will become very rubbery!).  Remove the lemon grass stalks and portion the broth evenly into bowls.  Serve the sprouts, lime wedges and chopped basil on the side as garnish and allow guests to add their own to their taste.  Bon appetite!!

Be Kind to Yourself

Lately, I have been reading a lot of articles about people feeling overwhelmed with the constant barrage of wellness and "happiness" articles being posted.  These articles are designed to help people, but sometimes we become bogged down in the "shoulds" and lose focus on the "wants".  This can just cause more stress and ultimately result in the reverse outcome: feeling worse about yourself because you cannot achieve what you "should".  My sister wrote an awesome blog post about this on her blog "The Gypsies Pantry" which you can view via this link: http://thegypsyspantry.tumblr.com/post/61164038735/the-s-word.

I have written on this topic before, but I am compelled to bring it up again because of the detox I am currently doing.  This holistic detox is actually quite easy and is reflective of how I like to eat on a regular basis anyway.  But the best part is that there is no focus on "will-power" and "resisting your inner temptations".  I really hate the notion that you must fight yourself to win and that if you do not fight hard enough you are essentially, a loser.  How can this be good for us?  Why don't we just admit that once in a while we are going to eat a doughnut and drink way too much wine?  Let's be real here: no one is perfect, and treating ourselves to something once in a while should not be viewed as a loss.  What has happened in our society that has led to us to believe that we are not worthy of indulgences?  I feel this is a very damaging way to think and it only sets us up to fail.

How about this:  live the best life you possibly can.  Live a good life that makes YOU feel good.  Get outdoors, kiss your dog, make a warm meal for your family, go for a hike around the lake...EAT A PIECE OF CHOCOLATE!  Whatever it is that leads you to live a good life, just do it.  And don't feel badly if you "slip up" and eat a little too much chocolate.  News flash: ITS NOT THE END OF THE WORLD!  Tomorrow is a new day and you are able to start anew. Don't let life pass you by while you feel badly that you aren't living it "the right way".  Before you know it, it will be over and you will have spent your life feeling guilty rather actually living your life the way you truly want to.  Be kind to yourself.

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!