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My dear friend Amy of Simply Sugar and Gluten-Free is a brand ambassador for Attune Foods, and a few weeks ago, she graciously asked me if I would mind reviewing some of their products. They offer quite a few gluten and dairy-free products (like Crispy Brown Rice Cereal or Corn Flakes), but what I was asked to review was possibly the most intriguing, exciting product they have – a Probiotic Chocolate Bar.

Now, mind you, I have no problem having a nice, high-quality chocolate bar stashed away in my refrigerator, just so I can nibble on it now and then when the chocolate craving strikes (and it strikes a lot!). And we always hear that chocolate has positive health benefits. But now, I have one more little reason to indulge (as if I needed an excuse)!

So when my sample arrived, the first thing I did was just enjoy a bar of the chocolate, unadulterated and pure. It was creamy and not-to-sweet, just the way I like it. Honestly, I could have polished off the rest of the box in a similar manner over the following week, if it weren’t for my commitment to post a review. You see, I wanted to share my thoughts about these bars not only just as they were, but I also wanted to play with them a bit, to see if I could create a delicious, healthier treat with the chocolate. I’d have to make something that didn’t require heating the chocolate, or else I’d kill the probiotic cultures. So I opted to go for the ever-popular “truffle”.

I’ve made healthy truffles before and have shared them here – have you seen my pecan pie or pistachio sesame truffles? How about the chocolate cherry ones? While those are all full of whole, natural ingredients, I thought I’d sneak in even more little healthy morsels of goodness in these truffles.

So, yes, my friends, I threw in beets. And spinach. In a dessert.

Now, before you click away, let me explain. These don’t taste like vegetables. Not in the slightest. The beet turns the inside a lovely pink-red color (think red velvet cake), but the spinach is invisible here, as is the earthy taste of both of these ingredients. What you taste is a lovely mix of almonds, chocolate, a faint hint of strawberries, and a nice, not over-the-top sweetness. You could totally feed these to any crowd and they’d be none the wiser. They’re a delicious little bite, perfect for curbing that little craving for a taste of something sweet.

So I encourage you to give these chocolate probiotic bars a try. Indulge your chocolate sweet tooth by enjoying one (or two) by themselves. They’re a delicious little treat. But once you’ve done that, try these truffles. I think you’ll be pleasantly delighted.

Probiotic Beet and Almond Truffles (Gluten-Free, Vegan)

1 medium beet

1 1/2 c almonds

1 T cocoa powder (plus more for rolling)

1/4 c packed spinach leaves

1/4 c strawberries (I used frozen and thawed them)

6 pitted Medjool dates

1 t vanilla extract

1/4 t kosher salt

1 T coconut flour

1/4 t stevia extract (optional)

2 Attune Foods Probiotic chocolate bars, chopped

Peel the beet and cut into slices. Steam or boil beet slices until tender enough to be easily pierced with a fork. Puree the beet in a food processor or blender, scraping down the sides as needed. Portion out 2 tablespoons of the beet puree, and set aside the remainder for another use (this puree is gorgeous and tasty in a smoothie!).

In the bowl of a food processor, add almonds and process until they are crumbs. Add beet puree, cocoa powder, spinach leaves, strawberries and dates, and puree until the consistency is somewhat uniform and no large chunks remain. Add vanilla extract, salt, coconut flour, and stevia and process again until incorporated. Add chocolate bars and process once more to incorporate those as well.

Using a tablespoon, measure out even portions of the truffle “dough” (it should be stiff but a bit sticky) and roll into a ball between your palms. Roll into a bit of cocoa powder. Repeat with remaining truffle “dough”. Refrigerate until firm.

posted on Tuesday, February 21st, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Healthy Meals,Vegetarian 13 Comments

About 2 weeks ago, a large box arrived at my doorstep. I love when these things happen (even if it’s just because I’ve placed an order for something as mundane as almond flour) because it’s like there’s a little present waiting for me to open it. This time, however, the box really was more gift-like in nature. What did the box hold?

Why, six beautiful, highly fragrant Texas Rio Star Grapefruit.

It’s no secret that I love grapefruit. You already saw that I made a grapefruit and avocado salad a few weeks ago for Amy’s baby shower. Most of the time, though, I simply eat grapefruit out of hand. When it’s in season, ruby red grapefruit like this Rio Star is unbelievably sweet and is a perfect way to enjoy some sunny, delicious vitamin C, fiber, and lycopene. As I was eating each one of these babies, day after day, I thought I really should try to incorporate one into another actual recipe, and not just keep snacking on them at my desk at work.

And so with a few minutes to spare while I was waiting for other components of dinner to finish cooking, I grabbed some kale from my “garden” and got to work making this quick salad.

Why the quotes around garden? Well, right now, it’s not much of a garden. I anticipate revamping things, but for right now, I have a bunch of empty whiskey barrels. Except for one. You see, last spring, I planted some Red Russian kale seeds. They sprouted and grew, but not very well, and after watering them for months and watching them remain small baby kale leaves, I decided to scrap the kale plans and I pulled the baby plants and made one little salad. (I’m not an expert gardener by any stretch, so much of my gardening is trial and error) I planted some cilantro and dill in its place.

As the summer wore on, the cilantro and dill couldn’t withstand our never-ending 110 degree days with no rain. So eventually, I realized there was no keeping these herbs alive, and I pretty much ignored this barrel, instead tending to the few surviving plants in the other barrels in my garden (I did have some tomatoes, butternut squash, and plenty of sage, basil, rosemary and lemon thyme).

When fall arrived and the heat finally subsided, something started sprouting in the long-forgotten barrel. Turns out, it was more kale. I watered it once in a while, but once my tomato plants were finished for the season, I gradually began ignoring the whole garden project, aside from grabbing some rosemary every now and then for a recipe. We were finally getting enough rain by that time that it apparently stayed alive without my interference. Meanwhile, the kale grew. And grew.

Now, with my continued lack of attention, my Red Russian kale has thrived. I can go outside anytime I’d like and cut enough kale for a meal, and there’s still plenty to be had. It seems happy in that barrel. I imagine it won’t appreciate the heat when late spring comes, but until then, I’m happy to have it.

The moral to this story? Ignore your garden, and sometimes, good stuff will come out of it! (Okay, not really. I think it’s just that I’ve learned that kale is a cooler weather crop and in Texas, that means I should grow it in winter.)

Anyway, back to the salad. This salad was a perfect, healthy, light accompaniment to our meal that evening. I simply massaged the kale leaves with the dressing, and topped it with the grapefruit and sunflower seeds. It couldn’t have been easier. Come to think of it, I have more grapefruit (and obviously more kale!), so perhaps I should make some more for this evening!

A big thanks to TexaSweet for sharing some grapefruit with me. I definitely made good use of it, that’s for sure.

Raw Kale Grapefruit Salad (Gluten-free, Vegan, Nut-Free, Soy-Free)

1 grapefruit, sectioned (catch the juice as you section it in a bowl)

1 T olive oil

1 t coconut aminos

kosher salt to taste

1 bunch kale, leaves torn into bite-sized pieces

2 T raw sunflower seeds

Whisk together the grapefruit juice, olive oil, coconut aminos, and salt together in a bowl. Add to kale leaves and massage with your hands until all of the leaves are well-coated with the dressing. Add the grapefruit sections and sunflower seeds and gently toss to coat in dressing.

Serves 2-4.

posted on Saturday, February 18th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Vegetables,Vegetarian 3 Comments

I’ve been playing with this recipe for a while. In fact, I think I made it at least 4 times in the past two weeks. I was forced to taste-test a LOT of chocolate cake before sharing with you. Yes, it’s a hard life I lead. Finally, I think I’ve got it right, just in time for Valentine’s Day.

Because what’s Valentine’s Day without chocolate?

What I love about this particular cake is that it’s a healthier treat – no refined sugars, no refined flours. It’s not exactly a traditional cake – it’s fudgier and denser, but in my mind, that’s a good thing. But what I’m really proud of? It doesn’t contain eggs. Now, mind you, I have nothing against eggs personally (in fact, I love them a great deal – we eat LOTS of eggs in our household, and I love getting happy, delicious eggs from Jacob’s Reward Farm – a small farm just down the road from us.) But not everyone eats eggs, either for food intolerance/allergy reasons, because they are vegan, or perhaps they simply don’t like them. Also, if you rely on eggs sourced from local farms, you understand that egg supply waxes and wanes with the seasons. Sometimes, eggs aren’t easy to come by, and sometimes, you might just not have any in the house. However, baking without eggs can be tricky (especially with gluten-free baking). Eggs act as a binder and as a leavening agent. Egg replacers aren’t always as simple as they seem, and while they work for some situations, others are more difficult.

Since we don’t have egg issues in our house, I rarely concern myself with egg replacers. However, in this instance, I wanted to try to think “outside the shell.” I opted to use psyllium husks, which I’ve discovered work so well as a binder.  I was first introduced to using them by making this vegan, xanthan gum-free bread from Whole Life Nutrition Kitchen, which I love. Psyllium husks make gluten-free doughs pliable, which, as anyone who has ever tried to roll out gluten-free dough knows, is quite a feat. What’s superb about psyllium husks, in my opinion, is that they don’t make things gummy. Xanthan and guar gum both seem to cause that “gummy” texture sometimes – something I feel is definitely less than desirable. You can find whole psyllium husks in just about any health/wellness store – in the fiber section. (I’ve heard of some gluten-free bakers using psyllium husk powder with great results as well; I haven’t had a chance to experiment, so I can’t speak to that, but if you try it out, let me know how it goes!) The psyllium husks helped to bind this cake, allowed it to hold moisture, and allowed it to rise. I didn’t add a lot of leavening, wishing for the cake to remain somewhat brownie-like, so it was perfect.

Anyway, back to the important stuff - the flavor. A long while ago, I came across a recipe for red wine chocolate cake.  I was intrigued by the flavor composition. Also, this cake is a great way to use up leftover, too-old-to-drink wine. I am terrible at finishing a bottle of wine. Oh, yes, back in the day, I could have several glasses in an evening and truck right along the following day, but it seems that is no longer the case. Now, I find that I’ll have a glass one night, and will tell myself I’ll enjoy more the following night, and so on, until the bottle is gone. Only I no longer crave a glass the following night. Or the night after that. And so the rest of the wine sits in the bottle, forgotten. Now, if I have leftover wine, I have an excuse to make this cake!

So, you must be wondering, “She said there were two kinds of grapes in this cake. Wine is one type of grape; where is the other?” My friends, the second secret is in one of the sweeteners – raisins. I love to bake with medjool dates on occasion; they provide a lovely, natural sweetness and provide moisture and binding. On this particular day, however, I was out of dates. Raisins, however, were in my pantry. Why not use raisins instead? So I grabbed them and went for it. They turned out to work well!

Lastly, my most prized, favorite part of this cake is the black walnuts. Black walnuts, to me, are a rarity and a delicacy. They’re harder to find in stores than regular walnuts, but I found some Hammons black walnuts at my nearby Sprouts. Black walnuts are a good source of vitamins, healthy fats, and antioxidants, but to me, the flavor is the most important. Black walnuts have a strong, unique flavor – it’s rich and earthy. What’s even more lovely is that they seem to get richer and nuttier when they’re cooked. I first encountered black walnuts when I was a teen – I worked at Braum’s, a regional ice cream and dairy store. We sold black walnut ice cream. It was one of my favorites, even though it was nowhere near a best-seller. It was special to me, though, as I had never seen black walnut ice cream anywhere else. When I came across these walnuts at the grocery, I knew right away I need to make something special with them.

This cake fit the bill. It’s not overly rich, but the flavors are definitely grown-up and complex. It’s not overly fancy – there is no ganache, frosting, multiple layers, or intricate designs. But it’s delicious. The edges of the cake are slightly chewy (like the best part of a brownie) and the center tender. The black walnuts flavor the cake throughout. And no, the cake doesn’t taste like a mouthful of red wine, nor does it taste like raisins. These “two grapes” simply add complexity to the flavors. That being said, enjoying a glass of wine alongside a slice of this cake would be perfectly acceptable!

Chocolate Black Walnut Cake (With Two Kinds of Grapes) – Gluten-Free, Vegan

2 T whole psyllium husks

½ c raisins

1/3 c red wine

6 T coconut oil

1 T vanilla extract

¾ c coconut palm sugar

½ c brown rice flour (65 grams)

½ c teff flour (60 grams)

¼ c cocoa powder (26 grams)

½ t baking soda

½ t salt

½ c chopped black walnuts

Preheat the oven to 350 degrees. Grease a 9-inch pie or tart pan and set aside. In the bowl of a food processor or high-speed blender, add the psyllium husk, raisins, wine, coconut oil, and vanilla extract. Puree until no chunks of raisins remain. Add coconut palm sugar and puree again.

In a medium bowl, whisk together brown rice flour, teff flour, cocoa powder, baking soda, and salt. Scrape the wet ingredients into the dry and stir until well-combined. (If using a food processor, you can alternatively put the dry ingredients right into the bowl of the food processor and process until combined.) You will end up with a thick, sticky batter. Stir in black walnuts by hand.

Turn dough out into the pie or tart pan and using greased fingers, press into pan in an even layer. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.

On a side note: I am co-hosting a Live Chat tomorrow, February 9, 2012, at 9PM EST over at the Udi’s Gluten-Free Living Community! We’ll be talking about supporting the gluten-free people in your life. Join us here tomorrow! It’s free, and I’d love to see you there.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Wednesday, February 8th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Vegetarian 19 Comments

Today is a wonderful occasion! We are celebrating a soon-to-be new arrival – a lovely little bundle of joy coming any day now to the Green household! Amy Green is the founder of the blog Simply Sugar and Gluten-Free, and the author of Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make In 20 Minutes Or Less, and co-founder of The Balanced Platter, a new healthy living website that just launched in 2012. And those are just the highlights – Amy also is a co-founder of Nourished – a food blogger conference, has held countless cooking classes, has been an amazing mentor to many fellow food bloggers, and has touched many lives for the better through her dedication to healthier gluten-free, refined sugar-free living. She’s obviously a very busy, accomplished individual.

But personally, Amy is so much more than just these things. She’s a dear friend of mine. She has a huge heart and gives so much to so many of us. When we heard Amy and her husband Joe were expecting a baby boy, we knew we needed to take this opportunity to give back just a bit of the love Amy has shown for us…

…by having a virtual, surprise BABY SHOWER!

Of course, those of us throwing this shower are spread all over across North America, so it’s not exactly easy to get together for a party. So why not have a virtual shower? The added bonus, of course, is that you all can share in the fun!

Check out all of the amazing baby shower food being served at our Simply Sugar and Gluten-Free Surprise Shower:

Hallie at Daily Bites

Maggie at She Let Them Eat Cake

Lexie at Lexie’s Kitchen

Kelly at The Spunky Coconut

Carol at Simply Gluten-Free

Cara at Cara’s Cravings

Ricki at Diet, Dessert, and Dogs

Alisa at Alisa Cooks

Kim at Cook It Allergy Free

Silvana at Silvana’s Kitchen

Jen at Gluten-Free Life

Cybele at Cybele Pascal

Helen at Miz Helen’s Country Cottage

Wow, going through that list makes me hungry! Personally, I opted to share a refreshing grapefruit salad with avocado and jicama. Texas grapefruit is in season right now, and is such a sunny, welcome treat when spring produce still seems so far off. With creamy avocado, crunchy jicama, refreshing mint, and a slightly savory dressing, the grapefruit really sings. It’s perfect for a baby shower, or any winter brunch or lunch. I’m already aware of Amy’s love for grapefruit, so it only seemed fitting to serve a salad such as this at their baby shower.

Help me wish Amy and Joe congratulations as they welcome their new baby boy!

Grapefruit Salad with Avocado and Jicama

2 large pink grapefruits

1 navel orange

1 jicama, peeled and cut into strips

1 avocado, diced

1-2 handfuls arugula

2 T mint leaves

1 t Dijon mustard

2-3 T olive oil

Salt and pepper to taste

Peel and section the grapefruits and oranges over a bowl so you can catch the juice. Squeeze the membranes to get as much juice as possible. Discard peels and membrane. Carefully remove the slices from the juice and place into a separate bowl.

On a large plate, place the handfuls of arugula and spread out. Lay the slices of grapefruit, orange, and jicama on top of the arugula. Scatter diced avocado over the top of the salad. Garnish with mint leaves.

Place the grapefruit and orange juice in a small bowl with the Dijon mustard. Whisk together, and drizzle the olive oil in and whisk constantly until well-blended. Season with salt and pepper to taste. Drizzle the dressing over the top of the salad and serve immediately.

posted on Monday, February 6th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Vegetables,Vegetarian 17 Comments

It’s that time of the year – time to gather around friends and family and watch football! Superbowl is one of those events that draw football fanatics and non-football watchers alike. After all, it’s a big party that often includes booze and delicious-but-unhealthy snacks, and it’s an opportunity for people to get together and have fun.

But what if you are following a gluten-free or other allergen-free diet? Or are simply trying to eat healthier? What do you do to combat the beer, pizza, wings, and chips-and-dip-fest that occurs at a Superbowl party? Bring your own healthier, wholesome, nutritious snack, that’s what! This dip is creamy and slightly spicy, but packs a good amount of vitamins from the butternut squash, and healthy fats from cashews, tahini, and olive oil. It’s also addictive – I love it paired with gluten-free crackers, but it really works well with raw veggies, such as celery sticks.

This is like an indulgent party dip, but in fact, it’s full of whole, healing foods, and for that reason, I’m sharing this recipe also as part of Go Ahead Honey, It’s Gluten-Free this month, hosted by Maggie of She Let Them Eat Cake. The theme this month is Foods That Heal.

While I’m a huge fan of vegetables in all forms (I do green smoothies and love them), I realize not everyone shares the same enthusiasm. However, veggies are an integral part of healing your body – something many of us on a gluten-free diet are working to do. When the opportunity comes along to eat something healing and nourishing that feels like party food, well, that’s a win-win for everyone, as even those that usually shy away from veggies can be enticed to indulge!

Of course, this isn’t a Superbowl party-only treat. I have been enjoying it in my lunch lately. I even shared it on Instagram the other day.

See that orange in the background? Yep – it was an orange-y food kind of day.

Anyway, this dip is easy to throw together in advance, and will store in the fridge for a few days (tastes great cold), so there’s no reason why you shouldn’t find a reason to make it. It’s like a sweet-and-spicy orange hummus. Only better.

Creamy Chipotle Butternut Dip (Gluten-free, Vegan)

1 ½ c cooked butternut squash

½ c raw cashews

¼ c tahini

2 garlic cloves

1 lime, juiced

2 T olive oil

1 T maple syrup

½ t cinnamon

½ t chipotle chile powder

¼ t ground cumin

½ t salt

Roast butternut squash – either cut in half and scoop out seeds, and roast cut-side-down in an oven at 375 degrees until soft (about 45 minutes), or do like I do – poke holes in the squash with a knife, place on a plate, and microwave until soft, about 10-12 minutes. Allow to cool, and then cut in half and scoop out seeds.

Place cashews and tahini in food processor and puree until smooth. Scoop out cooked butternut squash and add it, the garlic, lime juice, olive oil, maple syrup, cinnamon, chipotle chile powder, and salt. Puree until smooth. Adjust seasoning as needed.

Serve with gluten-free crackers, chips, or raw vegetable crudités.

Looking for more gluten-free Superbowl recipes? Check out this forum discussion at Udi’s Gluten-Free Living Community, or these recipes:

Texas Chili

(Dairy-Free) Nacho Cheese Stuffed Jalapenos

Adzuki Bean Spread

Deviled Eggs

Turkey Pumpkin Chili

Spicy Roasted Cashews

Quinoa Pizza Crust

This post is linked to Allergy-Free Wednesdays at Tessa the Domestic Diva.

posted on Wednesday, January 25th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Kid-Friendly,Quick and Easy,Side Dishes,Vegetables,Vegetarian 40 Comments

I am a Texan. I grew up here in the Lone Star State, and I still live in the Dallas metroplex, not very far from where I grew up. Does that make me a little less worldly than some others? Perhaps. I’d like to think I make up for it with adventurous dishes with international flavors, like this beef curry or a big bowl of menudo. Sometimes, though, I love embracing foods a little closer to home.

I didn’t grow up eating much Southern food. My parents aren’t from the South, and so foods like grits, okra, fried chicken, biscuits and gravy, or collard greens were mostly foreign to them. I discovered these foods as I grew older and started eating outside of my own home, and let me tell you - I’m hooked. A great many Southern foods are humble and simple, making them the ultimate comfort food.

Collard greens are fairly common in my home today, and for good reason. Of course, they’re a delicious comfort food, as previously stated. In fact, this isn’t the first time I’ve blogged about them. But they’re also inexpensive and healthy, packing a good amount of vitamins A, C, E and calcium. I love them prepared in the traditional manner – simmered for a long time with some smoked ham hocks or bacon and onion, and doused with a bit of Tabasco when served – but  I also love them prepared in a speedier and lighter manner. Surprisingly, this version is just as tasty, without the ham or bacon.

My fellow Southerners might lynch me for considering such a notion, but hear me out. There is a product out there in the world that is smoky and delicious and is not bacon. The secret to my collard greens? Smoked sun-dried tomatoes. I find mine in the Italian food section of my specialty grocery (They’re California Sun-Dry brand, and no, I’m not being paid by this company to write about these babies, I just love this product.) They’re like vegan bacon, and they’re addictive. Try sprinkling some on salads, or incorporating them into a dip. Just try not to eat them all straight out of the bag. I dare you. If you don’t have access to this ingredient, you can always substitute regular sun-dried tomatoes (or even make your own!), but you might want to include some smoked paprika or something similar to add a depth of flavor to your greens. I encourage you to seek these out though.

The other main player in these easy greens is crimini mushrooms. I love them for their meaty texture and rich umami flavor. Slice a few of these up, and you’ve added a great element to a delicious dish.

There’s not much else to it. I intentionally wanted to keep this recipe fairly straightforward, so it could still speak to the simplicity of the more traditional version. Contrary to popular belief, Southern food doesn’t have to be all butter, deep-fried, and heart-attack-inducing. Traditional foods of the South never were about those things at all. Many people in the South simply learned to create delicious dishes on very humble, inexpensive, local ingredients, and nothing went to waste. If you ask me, this should be the philosophy of any great cuisine (and is the foundation of many traditinal foods!). Serve these up alongside some gluten-free cornbread, as a side dish, or as I often do with greens, as part of a warming breakfast. But whatever you do, make them soon!

Collard Greens with Crimini Mushrooms and Smoked Sun-Dried Tomatoes (Gluten-Free, Vegan)

1 T olive oil

4 oz crimini mushrooms, sliced

1/3 c smoked sun-dried tomatoes

1 large bunch collard greens, cut from stems and chopped

1-2 c vegetable broth

salt and pepper to taste

Heat olive oil in a large heavy pot over medium heat. Sauté mushrooms and dried tomatoes for 5-7 minutes or until mushrooms are soft. Add collard greens and sauté for another minute, tossing to coat them in the remaining oil. Add vegetable broth and bring to a boil. Reduce to a simmer and cover. Allow to simmer for 10 minutes or until greens are wilted, opening the lid to stir occasionally. Season with salt and pepper to taste.

Serves 4.

posted on Sunday, January 22nd, 2012 by altawrites Posted in Budget-Friendly,Gluten-Free,Healthy Meals,Quick and Easy,Side Dishes,Vegetables,Vegetarian 17 Comments

Have you checked out The Balanced Platter yet? It’s a brand-spanking-new website, just launched on January 1. It’s an amazing resource for reliable, comprehensive, accurate, and easy-to-access information about balanced, healthy living, and is the creation of two of my most favorite gluten-free bloggers, Amy Green of Simply Sugar and Gluten-Free and Maggie Savage of She Let Them Eat Cake. This site will feature tips and recipes for healthy living, whole foods based recipes, helpful hints for living a full and balanced life and a lot more. I feel particularly blessed, as I’ve been asked to be a regular contributor to The Balanced Platter.

In fact, today is my first post! If you visit, you can read a bit about keeping things simple when trying to maintain a healthy diet, and you can check out my recipe for braised cabbage.

It’s not the most glamorous of vegetables, for sure, but it’s comforting, easy, and delicious, which makes it perfect for keeping your “must eat more vegetables” plan on track. It’s so simple, it barely needs a recipe, in fact. To read more about it, visit The Balanced Platter. Check back often – there is a lot of valuable information to come!

posted on Tuesday, January 10th, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Side Dishes,Vegetables,Vegetarian 4 Comments

The other day, I was ironing out holiday plans with my sister and parents. It was determined that the only time we could all get together for Christmas was in the morning, so we decided on a brunch. At the time, the only thing I knew I’d be serving would be a nice ham, and some sort of baked egg dish (I’ve since determined we’ll enjoy a variation on this frittata). When I called my mom to discuss plans and mentioned ham, she suggested scalloped potatoes.

It sounded delicious – ham with scalloped potatoes. But I felt a twinge of heartache as I envisioned the creamy, cheesy scalloped potatoes I was accustomed to; after all, I wouldn’t be able to indulge. (Yes, that might be a touch self-centered, but I’m being honest here.) And those dairy-free cheeses (such as Daiya), while I enjoy them, don’t fool the rest of the cheese-eating members of my family. I started to go down the path to decide whether to make it and just not eat (after all, there would be plenty of other safe things for me to eat), or to make something else. Then, I thought, what if I could find another way to make dairy-free scalloped potatoes?

And just like that, I was researching.

I browsed what seemed to be a hearty handful of recipes, no two of which were alike. (Except for, you know, the potato part.) I considered the flavor combinations that were used, and started to formulate a recipe that was unique to my own tastes. I wanted creamy and decadent, but didn’t want it to taste like “fake” dairy. I wanted it to be so flavorful that no one would wonder where the cheese was.

I think I’ve accomplished that goal. These scalloped potatoes are decadent. Creamy. Golden brown on top. Rich and full of flavor. You might even think that they’re better than the traditional version, finding ways to sneak just one more bite. I hope so. I hope these potatoes steal the show at your next meal, as I’m afraid hoping they might just do that for me.

Scalloped Potatoes (Gluten-Free, Vegan)

About 3 lbs gold potatoes (Yukon Gold works well) peeled and sliced thin ( I used a mandoline)

1 c coconut milk

1 c vegetable broth (chicken broth can be used)

2 T vegan butter (I used Earth Balance)

2 T arrowroot starch

2 T sweet white rice flour

2 T nutritional yeast flakes

½ t onion powder

¼ t garlic powder

½ t dry mustard powder

¼ t white pepper

¼ t nutmeg

3 T mayonnaise (vegan mayonnaise to keep it vegan; regular can be substituted)

¼ c white wine

1 T lemon juice

Salt to taste

Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used a dish that was 7X11 inches.)

Combine potatoes, coconut milk and chicken broth in a saucepan. Simmer until potatoes are tender, about 5 minutes. Drain, reserving milk mixture. (Use a sieve and a bowl underneath to catch the milk.)

Clean out saucepan and add vegan butter. Melt over medium heat and add in arrowroot starch and sweet white rice flour, whisking for 30 seconds or so, to cook the flour. Add back the milk mixture, the nutritional yeast flakes, onion powder, garlic powder, mustard powder, pepper, nutmeg, mayonnaise, and white wine. Continue to whisk until smooth. Continue heating
and whisking until thickened. Remove from heat.

Layer about half of the potatoes in the bottom of your prepared baking dish. Pour half of the sauce over this layer. Press down the
potatoes to make sure the sauce covers them all around. Add the remaining potatoes and pour the rest of the sauce over the top. Press again to ensure the sauce covers the potatoes.

Bake for an hour or until potatoes are browned on top and tender throughout. Serves 8.

This post is linked to Gluten-Free Wednesdays at Gluten-Free Homemaker and Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

Looking for other gluten-free holiday dish ideas? Check out this discussion over at the Udi’s Gluten-Free Community!
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posted on Wednesday, December 21st, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Side Dishes,Vegetables,Vegetarian 10 Comments

Adopt a Gluten-Free Blogger is being hosted by Kalinda at Wheat Free Meat Free. This month, I adopted the creator of this wonderful event – Seamaiden over at Book of Yum! Sea has been blogging for a lot longer than most of us (she is one of the pioneers in gluten-free blogging). I love that her recipes are decidedly different than what I would create, which I love. These recipes are often very globally-inspired, with lots of Japanese influence. Since I know little about Japanese cuisine beyond sushi, tempura, and otsu, I am intrigued and inspired by the flavors of the recipes at Book of Yum. Even more, the majority of her recipes are full of nutritious ingredients, making it easy for me to incorporate a dish or two into my dinner plans without compromising my goal to eat healthfully (most days, at least).

I opted to make two dishes – Asparagus with Walnut Dressing (pictured above), and Zucchini Crust Pizza. Both were full of veggie goodness, and were more than achievable on a weeknight.

First, the asparagus dish. I love asparagus. I love to eat the spears raw in salads, lightly steamed or blanched, or tossed in a little bit of lemon zest. Most days, I keep it simple – it’s easy to steam some asparagus, and since I love the taste, I want its vegetable-ness to shine through. However, this walnut dressing, made of little more than walnuts and tamari, doesn’t cover up the wonderful flavor of the asparagus. Instead, it compliments it.  It was perfect for not only the asparagus, but I even used a bit on a garden salad, and it was tasty on some salmon I’d also prepared that night for dinner as well. I could imagine finding lots of uses for a sauce such as this!

The zucchini crust pizza was also lovely. I did modify the recipe to make it dairy-free (using Daiya cheese), and I opted for coconut flour instead of rice flour (I was out). I only used about 2/3 of the amount of flour called for in the recipe as a result, because coconut flour is very absorbent. Otherwise, I kept the crust as true to the recipe as possible. I topped it with some mushrooms, bell peppers, olives, pepperoni and sausage. (and more Daiya) It was delicious, and I loved that instead of a bunch of empty calories, as most pizza tends to be, it was relatively nutrient-dense, and full of flavor. So much so, in fact, I had to force myself to stop eating it. I easily polished off half of the crust. Whoops. Guess that’s a sign of a successful dish!

There were more recipes I wanted to try, but there are only so many hours in the day! I have bookmarked her Vegan Detox Mint-Avocado Virgin Mojito and her Injera to try at one point in the (hopefully not-so-distant) future. I encourage you to check out her recipes – I’m sure there is more than just one or two to tempt your tastebuds!

posted on Friday, December 2nd, 2011 by altawrites Posted in Appetizers,Dairy-Free,Gluten-Free,Healthy Meals,Vegetables,Vegetarian 5 Comments

Is it Monday again already? The weekend flew by, as they usually do. I actually am together enough this Monday morning to share a menu plan with you!

A little caveat – while I do create a menu every weekend and plan my grocery shopping around it, that doesn’t necessarily mean that I’m married to that plan. Things come up (both good and bad) that prevent me from preparing dinner on a certain night. Sometimes, I’m just plain too tired to attack a complicated meal. (This is why I often incorporate easy meals into the menu, so I can rely on those meals when I know I’m not going to have the energy to tackle a new recipe or a dish that takes a lot of steps.) I’m fine with not sticking to my plan 100%. What my menu plan does accomplish for me, however, is peace of mind. Peace of mind knowing that I don’t have to wonder what to make for dinner, peace of mind knowing I’ve (usually) purchased the required grocery items to make said dinner, and peace of mind knowing we are getting a healthy, balanced meal most of the time. I suppose it’s my way of establishing some sense of control over what can otherwise become an overwhelming, chaotic event that for a lot of people, results in grabbing take-out or processed foods.

Monday

Breakfast: salmon and baby carrots

Lunch: leftover cabbage from dinner last night, a Tanka bar, almond butter (As I was writing this, I realized that the leftover chicken I’d packed for today is really too old to be safe to eat – it’s from last Tuesday. Whoops. Major fail on my part. Good thing I have some snacks in my desk for emergencies, or I’d be only eating cabbage for lunch!)

Dinner: lamb chops, acorn squash, garden salad

Tuesday

Breakfast: hard-boiled eggs, apple

Lunch: salmon and steamed kale

Dinner: out or leftovers – I have two soccer games

Wednesday

Breakfast: green smoothie with kabocha, spinach, protein powder, and pumpkin pie spices

Lunch: chili (there is some stashed in the freezer!)

Dinner: crustless chicken “pot pie”, sauteed okra

Thursday

Breakfast: hard-boiled eggs, possibly cauliflower rice pudding, if I get time to make it

Lunch: leftover chicken “pot pie” and okra

Dinner: steak, sweet potato puree (see below!), broccoli

Friday

Breakfast: hard-boiled eggs, apple with almond butter

Lunch: sardines with celery, leftover broccoli

Dinner: meatballs with spaghetti squash (GF pasta for the kids and hubby)

 And now, on to the maple sweet potato puree.

Sweet potato puree is one of my favorite “go-to” side dishes. It’s easy, and my husband and I love it. We’re both huge sweet potato fans, and this is a great way to enjoy them. With a little drizzle of maple syrup, they are sure to make a meal seem special. The best part? I cook them in the microwave!

I’m honestly not much of a microwave “cooker”. I use the microwave to reheat foods and to heat water for herbal tea. During the fall, I also use it to easily “roast” pumpkins and spaghetti squash (that’s a topic for another post!), but honestly, that’s about it. Except when it comes to sweet potato puree. Microwaving the sweet potatoes speeds up the whole process, and since I am pureeing the flesh anyway, it doesn’t deter from the flavor one bit. (In fact, it results in a creamier puree than if I was to boil cubes of sweet potato, since there isn’t additional water in it.) Now that I’ve started making this using the microwave, I don’t think I’ll go back to the slower, more dirty-dish-making method.

Maple Sweet Potato Puree

5 medium-sized sweet potatoes

2 T maple syrup

Salt and pepper to taste

Using a fork, poke holes in each of the sweet potatoes 4-5 times. Place the sweet potatoes in the microwave on top of a plate or paper towels. Microwave for about 12 minutes, or until the sweet potatoes are soft when squeezed. (Squeeze carefully – don’t burn yourself!) Remove and set aside for a few minutes, until they are cool enough to handle.

Get your food processor ready with the metal “S” blade. As soon as you can handle the sweet potatoes, cut open the skin and scoop out the flesh with a spoon. Place the flesh in the food processor. Drizzle syrup over, and turn on the food processor. Process until smooth, stopping to scrape down the sides if necessary. Taste and add salt and pepper as needed. The sweet potato puree should still be hot enough to serve, but if it’s not, you can place it in a small saucepan and heat it over low heat on the stovetop.

If desired, drizzle additional maple syrup over each serving. We don’t usually do this, but it sure makes the photo look more drool-worthy! Serves 4.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Monday, October 17th, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Side Dishes,Vegetables,Vegetarian 10 Comments