Monday, May 16, 2016

Asian- Inspired Carrot & Cabbage Slaw



2 cups grated carrots
2 cups grated red cabbage
1 T cumin
1 t coriander
1 cloves garlic minced
1/2” piece ginger minced
1/4 c toasted sesame oil
1/4 c rice vinegar
1/2 c chopped cashews

Mix. Let sit in the fridge for an hour at least before eating. I like this as a summer side dish, but my favorte way to eat it is in big butter lettuce leave wraps, with roast chicken slices, and a tiny dollop of sour cream. Yum!

Monday, May 2, 2016

Peanut Butter Chocolate Banana “Candies”



Who says healthy can’t taste insanely good :) A bunch of bananas on the edge of being overripe were calling for attention. Inspired by a recipe on pinterest, we came up with this today. Oooh. Oooh. Oooh! YUM!

2 bananas cut into 1/2 to 3/4” slice
1/4 c flaked coconut

For peanut butter topping, MIx thoroughly:
1/4 c peanut butter
1/4 c coconut oil

For chocolate dipping sauce:
3/4 c bittersweet or dark chocolate chips
(I like bittersweet dark chocolate)
1 T coconut oil

First cut bananas into slices. Mix the peanut butter and 1/4 c coconut oil and “frost” each banana slice this mixture. Put on a plate or tray lined with waxed paper and then sprinkle the 1/4 c of flaked coconut. Put in the freezer for at least a half hour till the peanut butter mixture hardens. When the peanut butter is hardened, make the chocolate dipping sauce.

Meanwhile melt the dark chocolate with 1T coconut oil, either over a double boiler on the stovetop, or in a microwave, in 30 second bursts, stirring every 30 seconds or so till its liquified but not too hot.

Dip the banana slices into the chocolate dipping sauce and return to the wax paper lined tray. Put in the freezer or refrigerator depending on whether or not you want them frozen or a little softer.

Enjoy!! They taste like insanly good candy!





Banana slices frosted with coconut oil/peanut butter and dusted with coconut flakes




Ready for the freezer




After being dipped in chocolate!!!

Wednesday, February 3, 2016

Gluten Free Cauliflower Mac & Cheese with Broccoli & Mushrooms




I LOVE Mac & Cheese, but haven’t had it in years since my body stopped eating gluten! Truly it was a loss. However, a few days ago when I heard you could make fake mac & cheese with cauliflower I was hopeful… It sounded weird but looked good.

What selaed the deal was a lady in the grocery store who caught me looking at the cauliflower. “Did you know you can make fake mac & cheese with that? Its SO good!” she told me. My eyes must have bugged out. “That’s what I was thinking of doing.” “You have to try it!!!” She convinced me . Me being me, I can’t just follow a recipe, so I made up my own version based on a real one from years past, and with roasted instead of boiled veggies. OMG!!! This recipe is a keeper! INsnaely good and even the cauliflower haters will not suspect! Tastes like creamy good Mac & Cheese with veggies. I’m serious. Make some :)


olive oil
1 head cauliflower chopped into tiny florets
1 bunch broccoli chopped into tiny florets
About ten mushrooms sliced
1 T butter
1 cup chopped cooked ham or better yet canadian bacon

1 cup Greek yogurt
1 cup sour cream
1 cup milk
8 oz grated sharp cheddar

1/3 c ground flaxseed

Toss chopped cauliflower and broccoli in olive oil to coat. Sprinkle lightly with salt. Roast in 450 degree oven for 25 minutes on a baking sheet lined with foil (for easy cleanup). When done they’ll be crisp brown edges to some of the pieces. Remove from oven and dump into a big bowl.

Meanwhile chop ham or canadian bacon into small bits and crisp in olive oil. It’ll start popping like bacon. Add to veggie mix.This step is not required. It just adds a nice texture this way.

In the fat leftover from cooking bacon, add 1 T butter and saute sliced mushrooms. Add to veggie/ham mix.

Mix Greek yogurt, sour cream, milk, and cheese. Fold into veggie mix.

Pour into an 8x8” dish or small casserole dish and bake at 250 for 20 minutes uncovered. Let sit a bit to firm up and enjoy!!!

Saturday, January 31, 2015

Double Duty Ginger - Ginger Honey Lemon Tea & Coconut Milk Chai




I'm working on the next series of "Ann & the Angels" today... which means I must sneak in the kitchen too. I found some ginger in the freezer, which led to two yummy beverages.. both of which are great for digestion, warming you up, and just feeling alive!

Ginger is an easy thing to freeze. Buy it on sale when you can - I got a ton at the 99cent superstore last year when it was $1 for a bagfull. Use a metal spoon to scrape the peel off and chop into 1/2 slices. Freeze in a ziplock bag. When you go to use it, remove what you need and thaw lightly or zap in the microwave 20-30 seconds and it minces SO easily when partially frozen like this. Here are the drinks:

Ginger/Hone/Lemon Tea with a Kick:

12 cups water
6 T chopped ginger
1/2 cup lemon juice
2 T honey
pinch of cayenne pepper

Bring to a boil for a few minutes, reduce to a simmer. Strain into jars, but keep the soggy sweet chopped ginger for the next recipe.


Coconut Milk Chai

(I have all these spices on hand, but if not Sprouts or your local health grocer oftne has them in bulk and you purchase get small quantities).

4 cups coconut milk
leftover ginger from the last recipe
3 star anise or if not that 1/2 t regular anise
1 T or 2 sticks cinnamon
2 cloves
3 peppercorns
5 allspice berries
3 cardamom pods
1 T honey

Bring all to a boil in a pot for a few minutes, then simmer 20 minutes. Strain and enjoy either by itself or with coffee!

Saturday, October 25, 2014

Spicy Chipotle Pumpkin Soup


The Halloween jack o' lanterns get cooked as soon as they show signs of getting soft. And oh the joy of fresh pumpkin! Smoothies, pie, custard, you name it. And this week, Spicy chipotle pumpkin soup! Yum!


3 T butter
olive oil
2 large onions, sliced or chopped
4 cloves garlic, minced

2 t coriander
2T cumin
2 chipotle chiles in adobo chopped fine
2 t salt

8 cups cooked pumpkin puree (I make my own, see below)
8 cups water, chicken broth, or veggie broth, or any mix
1 cup greek yogurt or sour cream

Heat olive oil and 3T butter in a big soup pot. Add onions, coriande, cumin, chipotles, salt and a few grinds of fresh pepper and saute onions till tender - 5-6 minutes. Add garlic and saute at least 1-2 minutes more to soften. Add pumpkin and broth. Bring to a boil stirring constantly then reduce to a simmer and simmer covered for 20-30 minutes. At the last minute stir in the yogurt or sour cream. When done, let cool, and blend it all up in a blender. Reheat, and serve with a dollop of sour cream or yogurt.

If you like it thinner add more broth and water. If you like it spicier add more chipotle at the end, but be careful because they’re strong!!

If you want to make it into spicy pumpkin tortilla soup add shredded chicken, cooked peppers, corn, beans or the like and reheat before serving. Serve with a dollop of sour cream.


** To cook a pumpkin, Preheat the oven to 450 degrees. Cut the stem off. Quarter the rest, and remove seeds. You can save them to toast them later if you like. Put flesh side down in a baking dish or foil lined large cookie tray (it WILL leak so make sure you have sides on whatever you use to prevent your oven from becoming a mess. If quarters are too big, chop them up further till they fit. Bake at 450 for 1 hr. Peel off the skin and puree in the blender when cool enough to work with. A medium size pumpkin gives you 8 cups… between the size of a soccer and a basket ball!

Saturday, September 27, 2014

Easy Carrot Ginger Soup w/Xtra Nutrition

This is a spin on carrot soup with a little extra nutrition snuck in!

3 T butter
3T olive oil

1 medium onion, chopped
3 cloves garlic, minced
about a 4” piece of ginger, peeled and chopped

3lbs carrots, peeled and choped
8 cups broth - chicken or veggie is fine

1 c yogurt (prefer greek)
1 package of tofu - any kind

Heat olive oil and butter in a soup pot. Add onion, garlic, and ginger and stir till tender, about 5-6 minutes. Don’t let the garlic burn.
Add carrots and broth. Bring to a boil for a few minutes then turn down and simmer for about 30 minutes till carrots are tender. Add yogurt and tofu.

Either blend with an immersion blender stuck in the pot (careful not to splatter) or cool and blend in batches in a blender.

Freezes well and keeps well in the fridge. Great served warm with a dollop of sour cream or greek yogurt and a sprinkle of ginger, nutmeg, or cinnamon.

Sunday, September 21, 2014

Vegetarian Lentil Chile

Perfect for that almost autumn feel in the air! This makes a huge batch but it keeps very well in the fridge or freezer.

3T Olive oil + extra
3 T butter
1 1/2 T ground cumin
2 T good chile powder
1 1/2 T smoked paprika
2 t salt
1 medium onion, chopped
6 cloves of garlic
3 bell peppers - 1 each of green, yellow,and red
1 14 1/2 oz can of black beans, drained and rinsed.
1 28 oz can tomato sauce
1 28 oz can chopped tomatoes
8 cups liquid (I use half broth / half water)
bunch of chopped spinach - optional
brick of tofu, any kind, drained - optional
1 cup lentils

Use a large soup pot. Over medium high heat, melt 3T olive oil and 3T butter, dump in the spices - cumin, chile powder, paprika, salt and stir around for a minute to get the flavors started. Add the onions and garlic and stir for about four minutes till tender. Add the peppers and stir for a few more till they are tender too. You might want to add a bit more olive oil so the veggies don't burn. Add the lentils and the liquids and bring to a boil for a few minutes.

Simmer for at least half an hour over low heat until the lentils are cooked. Add the tomato sauce, tomatoes, black beans, and spinach if you are using it. Also if you use the tofu, crumble it up and add that at the last minute. Heat another ten minutes or so and then eat or store in the fridge. You can add a dollop of sour cream, some cheese, onions or whatever you want on top!