** Recipe Catch Up Post **

_Yippieeeeeee, I'm back!!!!

The hustle and bustle of every day life once again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club (woot woot!) and today is reveal day!! 

My assigned blog for February was The Ginger Snap Girl, which I must say is chock full of amazing-ness!  It took every ounce of strength not to lick the screen while I browsed her recipes -  Chocolate Chip Pretzel Bars, Banana Cake with Nutella Frosting, Spring Time Pasta, Balsamic Marinated Flank Steak.....   Oh, oh - and the pictures - the pictures are epic!!!! 

As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut.  I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material.  I needed something new,  something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for:  Grilled Mahi Mahi with Mango Avocado Salsa.

Mahi Mahi is probably the only fish I would say that  I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions.  Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus!  I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner.  For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler .  For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest.  
    
Grilled Mahi Mahi
from The Ginger Snap Girl

Mahi Mahi filets
Olive oil
Sea Salt
Fresh Ground Pepper

Drizzle fish generously with olive on both sides.  Season with sea salt and freshly ground pepper to taste.  Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness).  

Note:  If using an actual grill, flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm.  If you don't have a grill you could use a grill pan or simply pan sear the fish.

Mango and Avocado Salad
adapted from The Ginger Snap Girl

2 large mangoes, peeled, pitted and chopped
1 medium avocado, peeled, pitted and chopped
1/2 jalapeno pepper, seeded and finely minced
1/3 cup red onion, chopped
 2 Tbs fresh lime juice
1/4 cup fresh orange juice
1/4 cup finely chopped fresh cilantro
1/2 Tbs olive oil
Salt and pepper to taste

Combine all ingredients except avocado in a medium bowl and stir.  Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning). 

In a word:  DELICIOUS!  I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done.  We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables.  I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.

_ Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-)  I truly appreciate each and every one of you!

Positive vibes to all for a fantastic week ahead

Saturday.

To say I didnt have a great week would be an understatement.  Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end.  Witts end on a Saturday....     

A wise man once said to me that I can see the glass half full or I can see it half empty.   The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control.  Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact.   

Being a woman of action, I decided to take the reigns and navigate my way out of the fuckery... with pie .... cause if you think about past situations and experiences, don't ya notice that they are always a little easier to handle when you have pie on hand *chuckles*   Added bonus is having someone sexy to share your pie with...  Ooh La La!

Happy Saturday, Kids!

We are on week into the new year, which for me kicks off my official post-holiday mind and body reset.  It's safe to say that I was a good time this holiday season in terms of cooking AND eating all sorts of delicious, most of which was out of my usual eating repetiore.  I kicked off 2012 feeling like an overstuffed thanksgiving turkey.  The damage from this year's overindulgences:  3 lbs gained.  (Yeah, I know - 3 pounds isn't all the relevant and some would argue I needed it, but tis by no means the point so please bear with me!).  However, unlike many others I make it point not to vow diet and fitness resolutions, particularly come January 1 as I always take vacation the first week of January.  Vacation for me signifies a break from the usual day to day routine and I make it a point to kick back and relax carefree and flying by the seat of my pants.  The week has gone quick.... TOO QUICK... and yet I find myself extra eager to re-focus my mind, reset my body, and ultimately go back to my usual food and fitness routine for two reason: 

1.  I'm a dietary creature of habit who prefers not to go through her days feeling like an overstuffed bird.

2. FITBIT ULTRA WIRLESS TRACKER

For those not familiar with fitbit or fitbit ultra, simply click the picture above and it will take you directly to the site, but the jist of this nifty device is that it tracks steps and calories burned, monitors sleep, and helps you stay motivated!  In my opinion this is a health and wellness MUST and I am really not just saying that (because I'll make a small commission if you buy one after clicking either the picture above or the one in the side bar to the right).  I LOVE LOVE LOVE my fitbit (maybe a little too much) and I even gifted Darin with one this holiday season (and even he is lovin' it!!)

So today was DAY 1 and I kicked off my morning with a fruit smoothie, using a new protein powder.  I made a batch of cabbage vegetable soup in my 2 quart crockpot, which I enjoyed for dinner along with some quinoa and a mock fried plantain.  Snack included my beloved protein popcorn.    According to my fitbit ultra, I took 4322 steps, climbd 14 flights of stairs, traveled 1.8 miles, burned 1684 calories, and my activite score was 665.  Woot woot!  Not bad for a Saturday :-)

Moving on -     

I found the recipe (by the Tasty Cheapskate) for the amazingness pictured above through the Secret Recipe Club's Cookie Party and all I can say is that it did not dissapoint.  The macaroon's were easier to make than I anticiapted and thus far have received rave reviews from all we have tried them.  There is no doubt that I will definately be making them again in the very near future :-)

And on that note, time to dash off.  Enjoy the rest of your weekend!!

This holiday classic, baked fresh with love, cheer, and the very best of intentions for a certain narcissist and seemingly undeserving individual got me thinking.... and in the kitchen..... thus, the Everything but the Flour Cookie was born! 

For those who might be wondering, I specifically left pout the flour as it is exactly that which ruins most gluten free cookies for me.  Not to say that there aren't tastey gluten free cookies out there, because there are, BUT eight out of ten times I find myself thinking the flour is what alters the taste of the cookie from it's traditional counterpart.

Everything but the Flour Cookies
My gluten, dairy, and nut free version of the traditional monster cookie!
Makes 12 large cookies

1 flax egg (1 Tbs flax + 3 Tbs water - Let rest 10 minutes).
3 Tbs sucanat 
3 Tbs sugar in the raw
1/2 tsp pure vanilla extract
1 Tbs brown rice syrup
1/2 tsp baking soda
2 Tbs coconut oil
1/4 cup + 2 Tbs sunflower seed butter
1 cup + 2 Tbs Gluten Free Rolled Oats
1/4 cup semi-sweet chocolate or vegan white chocolate chips  
2 Tbs dried cranberries, optional but highly recommended

Pre-heat oven 350F & prep a baking sheet (I lined mine with parchment paper). 

In a small bowl mix flax egg, sucanat, and sugar in the raw. Stir in vanilla, brown rice syrup, and baking soda.  Mix in coocnut oil and the sunflower seed butter until mixture thus far is well combine.  Add in the rolled oats, then the chocolate chips and dried cranberries.

Drop large spoonfuls of dough onto prepared sheet and bake until golden, approximately 12 minutes.  Let cool before attempting to eat or move cookies from sheet as they will be very soft (don't worry - they firm up beautifully just like a standard cookie!)

Precious Little "Monsters" at Last Hope Animal Rescue: 

For more fantastic cookie recipes, come join the SRC COOKIE PARTY!!!!!

Ingredients:  Earth Balance Soy Free Buttery Spread, Sugar in the Raw, Trader Joes Blanched Almond Slivers, Trader Joes Pecan Pieces, Trader Joes Pound Plus 72% Dark Chocolate. 

**  For an in depth (and more professional) look at each of following  ingredients and why they are best avoided click HERE **

ARTIFICAL SWEETNER: link to over 90 side effects. The chemical breakdown these substances can be toxic and when combined with other food additives (artificial colors) they have a more potent effect on the nerve cells.

REFINED SUGAR: high sugar consumption and the corresponding evevated insulin levels can cause weight gain, bloating, fatigue, arthritis, migraines, obesity, lowered immune function, cardiovascular disease as well as can disrupt nutrient absorption and possibly lead to depression, PMS symptoms, and stress

MONOSODIUM GLUTAMATE (MSG): binds to certain receptors and cause sensitive neurons to die.  Other side effects include: headaches, itchy skin, dizziness and respiratory, digestive, circulatory, and coronary concerns

ARTIFICIAL COLOR:  synthetic chemicals that do not occur in nature; most are derived from coal tar (yum!) and can contain up to 10 parts per million of lead and arsenic.  Artifical colors can cause allergic reactions, hyperactivity & ADD in children and may contribute to visual & learning disorders or cause nerve damage.

BHA and BHT: additive which seem to affect sleep and appetite & have been associated with liver and kidney damage, hair loss, behavioral problems, cancer, fetal abnormalities and growth retardation.  Note:  BHT is in ALOT of mainstream popular brand Gluten Free foods (example: General Mills Cereals)

SODIUM NITRATE and NITRITE: preservatives added to processed meat. These compounds transform into cancer causing agents known as nirosamines in the stomache.  Side effects include: headaches, nausea, vomiting, and dizziness.

CAFFEINE: causes calcuim to be excreted from the bones, which can lead to osterporosis and increased infertility.

OLESTRA (Olean): Inhibits the absorption of some vitamins and other nutrients.  Other causes: diarrhea and anal leakage

BROMINATED VEGETABLE OIL (BVO): used to keep flavor oils in soft drinks in suspension.  When consumed its stored in fat and can accumulate over time.  BVO is banned in 100 countries and can lead to reproductive interference and birth defects.

PARTIALLY HYDROGENATED FUCKERY (aka: partially hydrogenated vegetable oil): made by reacting vegetable oil with hydrogen.  The level of polyunsaturated oils (good fat) is reduced and trans fat is created.  Linked to heart disease, breast and colon cancer, atherosclerosis and elevated cholesterol.

PESTICIDES: Every year more than two billion pounds of pesticides are added to our food supply (this equals about 10 lbs per person per year). Many pesticides used throughout the world are carcinogenic and accumulation undermind our ability to resist infectious organisms, may impair fertility and contributes to miscarriages and defects.

FRANKEN- FOOD:  (aka: GMOs or genetically modified organisms):  plants or animals that have had their DNA modified.  In the US the majority of corn, soybean, cotton, and canola crops are genetically modified and one or more can be found in nearly every processed food. GMOs have not been proven safe and companies using GMOs are not required to note such on their packaging (other countries do).  Studies show GMOs may decrease immunity to disease in plants as well as humans, may cause resistance to antibiotics, and may have a negative impact on genetic function.

 1928, Heath originally contained sugar, butter, and almonds, and was a small squarish bar weighing 1 ounce.

In 1996, Hershey elongated the bar to align with its competition.  Heath weighs in at 1.4 ounces and it's current ingredients (as per this site) are: milk chocolate, sugar, palm oil, dairy butter (milk), almonds, salt, artificial flavor, and soy lecithin.
However, this one lists the current ingredients as:  milk chocolate, sugar, dairy butter (sic), partially hydrogenated soybean oil, almonds, salt, artificial flavor, and soy lecithin, nonfat milk, lactose,vanillin, palm oil, cooca butter + notes to "keep an eye on the original sales packaging, as Hersheys is changing many of its recipes to include PGPR and MSG."

Conflicting information resulted in a search on the Hershey's website. However, " Ingredients information for this flavor is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information". 

Alrighty then!  Looks like I will have to check the label and see what is listed on the wrapper the next time I am at the market. I'll snap a picture and (hopefully remember to) report back.  In the meantime, I'm off to enjoy a much needed lazy Saturday morning!

Ummmm, yeah ...  So once again time escapes me.  I fully intended to post Thanksgiving Part 2 by that weeks end but as you can see, such did not occur.  Now December is upon us and I sit at my computer typing this for the second time due to having accidentially deleted it all while I was proof reading.  Instead of my wrapping a slew of deliciousness into my typical "recipe catch up post" and hope for the best in terms of finding the time for regular postings, I'm going to proceed with what's doing now (and hope for the best in terms of finding the time for more regular postings. Ha!)

Today is Sunday, December 4th and I am covering the 7a to 3p shift at work.  Knowing I'd be coming in, I made it a point to turn in early.  I slept fairly well but woke to discover a troublesome voicemail message.  I received an even more troubling call several moments ago but I'm not letting myself get all all worked up about it nor do I see any point in wasting time discussing the obvious.  Ya see, over the last three weeks or so,  I have been focusing on ridding my life of negative energy, both on and off the plate.  I find the latter to be more difficult, mainly because misery loves company (and said misery knows how to appeal to the social worker side of me).  Determined to not succumb to the pathtic  and seemingly incapable forces working against me, I kicked off my energy cleanse with a massive cleaning of my living space (no easy task) as well as emplored some of the techniques described here.   The actual room clearing part took me two full weekends to (almost) complete (I still haven't gone through my drawers).  From there, I applied for a volunteer position with Last Hope Animal Rescue (and as you can see from the picture of above, have started!!!!!) and I am in the midst of an internal cleaning of sorts.  Winter is my least favorite season for cleansing and I rarely if ever embark on such ventures during the cold seasons.  However, weeding through my obscenely over packed bookcase, inspired me and the prospect of re-balancing my natural energy level & refreshing my system fit into my energy clearing goals as a whole.  As usual I'm using the books Super Cleanse and Raw Food Cleanse as guides but it should be noted that instead of placing any pressure on myself to adhere to an outlined plan, I'm celebrating my love of natural highly nourishing food and drink.  My focus has been on daily green juices and fresh salads in the afternoon as I tend to eat high fruit and I can't keep neglecting my veggies!!   That said, today's celebration has included (thus far): hot water with lemon upon waking (6am), a 24oz green juice (at 9:30a), massaged kale and fresh veggie salad (shortly after noon), and I have some fruit with me in the event I get hungry before quittin time.  Dinner tonight is still TBA but will definately include the cranberry beans I slow cooked overnight in my 2qt crockpot.  I have never made or had cranberry beans before and am looking forward to sampling them.  Hopefully the outcome of my first cranberry bean venture is posted sooner rather than later, but in the meantime, I leave you with my BEST EVER vegan dessert recipe to date: Cookies & Coconut Cream Chocolate Mousse!   

1 can coconut milk, chilled in the fridge one full day
1 package Newman-O's (see notes) 
1/2 tsp pure vanilla extract

3/4 cup non-dairy milk of choice (see notes)
1/2 cup quality chocolate (see notes)
1 package Silken Tofu

To make the coconut cream:
Place can of coconut milk in the fridge to chill for one day.  Open can and scoop contents into a chilled mixing bowl.  With a hand mixer, whip coconut milk until it reaches an almost buttery whipped cream consistency (approximately 3 minutes).  Store in an airtight container and place back in the fridge until ready to use.  Prior to use, crush Newman-O's in a food processor.   Mixed crushed cookies into the coconut cream.

To make the mousse:
In a double broiler, melt chocolate.

While chocolate is melting, heat milk in a small sauce pan until it begins to boil.  Then remove it from heat to cool slightly.  Place milk and tofu in a high speed blender.  Once chocolate in melted, add the chocolate to the blender and blend all ingredients until you reach a smooth consistency.  Pour mousse into container, cover, and chill in fridge for at least 4 hours (but the longer the better). 

To serve:
Layer coconut cream and mouse in individual serving dishes or cups, starting and ending with the coconut cream.  Garnish with a cookie :-)

Notes
In regards to the milk, I have used Vanilla Coconut Milk and Silk Pure Almond Dark Chocolate Milk with excellent results. 

In regards to the chocolate, many brands are vegan. The key to making this super delicious (and the tofu unknown) is using a high quality chocolate.  For this batch I used semi-sweet but in the past have used dark chocolate.  Both were equally yummy.

In regards to the cookies, I used 4 or 5 of the chocolate flavor ones for this batch.  If you don't have access to Newman-O's you can use any sandwhich cookie but check the label to ensure your pick doesnt contain any funky ingredients). 

Live Delicious
xo

Hey kids! 

I'm short and time and want to squeeze several recipes into this post so I'm gonna skip the banter and hop right to it!  Ya see, I get to celebrate and feast more than once due to an annual work dinner, gatherings with friends, and then the traditional meal time with family on Thanksgiving Day!  While some might consider this to be a bit gluttonous I consider myself lucky because I can never decide on what to make and this allows me to make small portions of several different out of the ordinary dishes that I normally would make. 

YUM!

I hope your week is off to a fabulous start.  I'm fixin' to be back later in the week with a Thanksgiving Part 2 post, detailing the recipes I chose for meal time with family.  Until then, I present to you - Thanksgiving Part 1:

Adapted from Gluten Free Goddess

For the salad:
3 cups baby spinach, packed
1 green apple, cored & chopped
1 bosc pear, cored & chopped
1 chunk red onion, chopped
Fresh ground salt, to taste
Fresh ground pepper, to taste

For the dressing:
2 Tbs balsamic vinegar
1 Tbs pure maple syrup
2 tsp extra virgin olive oil


Place salad ingredients in a large bowl.  Toss to mix. 

Combine dressing ingredients in a small cup or shot glass.  Pour over salad ingredients and stir (or cover and shake) until well mixed. 

Adapted from Eat to Evolve!

2 cups carrot & green apple juice pulp
1/2 cup ground flax
1/2 cup ground sunflower seeds
1 1/2 cup pure water
1 cup unsweetened coconut flakes
2 tsp fresh ground sea salt
2 tsp fresh ground pepper

Food process sunflower and flax seeds together to make a gritty meal. Soak seed meal in water one hour.  Stir remaining ingredients into the soaked seed meal until a dough is formed.  Divide dough into two equal portions and spread out as evenly as possible onto 2 teflex sheets.  Score into desired size and number of squares.  Dehydrate at 110 degrees for 6 hours.  Then flip crackers onto mesh, peel off teflex and continue to dehydrate 6 more hours or until desired texture is reached.  Store in airtight container in the fridge.

For the meatless loaf:
I halved this recipe and altered it based on what I had on hand in the house.  It came out yummy. 

For the Socca:
1 cup chickpea flour
1 cup water
1/2 Tbs extra virgin olive oil
1/2 tsp garlic salt
1/2 tsp Mrs Dash Onion & Herb

Combine all ingredients in a large bowl and allow to rest at least two hours.

Preheat oven 500F.  Oil a cast iron skillet and pre-heat in oven.  When oven and skillet are blazing hot, remove the skillet and pour just enough batter to cover the bottom of the pan, shake to evenly coat.  Place skillet back in oven and turn oven on broil.  Cook until the top begins to blister and toast but not burn.  Remove from oven and slide pancake onto a plate to cool.   Repeat with remaining batter. S
 
Set socca out to stale one day prior to making the stuffing.

To make stuffing:
1 large carrot, cut into coins
2 stalks celery, sliced
1 chunk red onion, sliced
Thyme, to taste
Sage, to taste
Rosemary, to taste
Fresh ground pepper, to taste 

1/2 Tbs oilive oil, optional
1/2 cup + Low Sodium Vegetable Broth

Tear socca into pieces.  Prep veggies as directed.  Toss socca and veggies unil combine.  Sprinkle with seasonings and drizzle with olive oil, if using.  Stir and pour into a casserole dish.  Pour vegetable broth over socca veggie mix until well moistened.  Cover and bake at 350F approximately 40 - 60 minutes, adding vegetable broth as needed to prevent dry out.

Broccoli Rabe Saute

1 bunch Broccoli Rabe, washed, stems removed and torn into pieces
2 Tbs Diced Tomatoes
1/2 can white beans
1 chunk red onion, chopped
1/2 tsp garlic, minced
Italian Seasonning, to taste

Generously spray a skillet with cooking spray.  Add onion and garlic and cook 3 minutes.  Add broccoli rabe and seasoning, and cook several minutes, stirring continuously, until rabe begins to wilt.  Add beans tomato and cook an additional 3 minutes until beans and tomato are heated through out. 

2 cups carrot juice pulp
5 large dates, pits removed and soaked 15 minutes
1/2 cup raw pecans
Ginger, to taste
Cinnamon, to taste
Nutmeg, to taste

Unsweetened shredded coconut, optional, for rolling

In a food processor, process the pecans until finely ground.  Add dates and process to make a paste.  Add carrot pulp and spices and process until a dough forms. 

Shape dough into balls and roll balls in shredded coconut. Store in airtight container in fridge for up to a week max.