Sunday, September 8, 2013

A new path..And some delicious muffins!

I recently got the results from a food sensitivities test I got through my naturopath. The results show that my body reacts to the following: wheat, spelt, bakers yeast, egg yolks, coffee, pineapple, cranberries, bananas, mushrooms, dairy (but NOT cheese-yay!), peanuts and pecans. It's hard to know exactly how these sensitivities impact me...but I know they can cause a lot of issues like bloating, stomach issues, inflammation in the body, fatigue after consumption, weight gain or trouble losing weight and can even effect one's immune system. 

I was beginning every day with a cup of coffee and cream- two things my body doesn't like! I have been avoiding these foods for a solid week and I must say I can already notice a difference. One thing I've learned about eating a particular diet is that it's important to be prepared. My mom and I have decided to spend a few hours every sunday preparing snacks and food for the week ahead. This muffin recipe is one that I adapted from a blog called "Sarah bakes gluten free" and is vegan/gluten-free. I have been toying around with gluten-free muffins for a few weeks now and these are definitely my favourite! I hope you enjoy this recipe!
Pumpkin-Apple Muffins
1 3/4 cups gluten-free flour mix (I buy mine at bulk barn)
1 tsp xanthum gum 
1 Tbsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1 cup pure pumpkin purée (unsweetened) 
1 apple, peeled and grated
1/2 cup almond milk
1/2 cup coconut oil (melted)
3/4 cup maple syrup 
2 Tbsp molasses 

1) Preheat the oven to 400 degrees and spray a muffin pan. Mix all dry ingredients in a bowl. 
2) Whisk together all wet ingredients in a larger bowl. 
3) Pour the dry ingredients into the wet ingredients and mix until just combined. Separate equally into the muffin tin and bake for 16-20 minutes or until a knife comes out clean. 

My mum and I keep them wrapped up in the freezer and take them out one at a time when we are going to eat them. Make sure to be aware of the presence of xanthum gum in your gluten free baking mix. It is not necessary to add more if it already contains it. 


Monday, July 15, 2013

New Potato Salad (Vegan)

I just bought Gwyneth Paltrow's new cook book. It's full of healthy and often vegan and gluten-free recipes. The book also serves as a reminder of how beautiful and perfect she is (I will never forget). I have been trying to limit the amount of gluten and dairy I eat. I know I feel better when I eat this way (and maybe I'll start to become a little bit more like her?). Gwyneth loves Vegenaise and uses it in a lot of her recipes. I thought I'd make a potato salad using this ingredient. I was happy with how it turned out!

This is what you will need for the sauce...
New Potato Salad
-1 portion of baby new potatoes from your local market (I just used the whole bag I bought)
-1/2 cup of vegenaise
-1/2 to 1 tablespoon of dijon mustard
-fresh ground salt and pepper
-6 mini sweet pickles, chopped
-1 1/2 tablespoons of olive oil
-1 tablespoon of lemon juice
*optional- a couple of tablespoons of fresh dill

1) Boil the cleaned potatoes in salted water for 10-15 minutes or until tender when pierced with a fork. 
2) Drain, and cut the potatoes in half. Once they are in the baking tray, smash them up with the back of a wooden spoon or ladle. You just want to break the skin and split the potatoes a bit. This will help them to brown in the oven. Cover and mix with olive oil and salt and pepper. They should look like this...
3) Place in a 425 degree oven and bake for about 20 minutes or until crispy. Stir half way through. Your potatoes should look like this when coming out of the oven. See those crispy bits? Yum. 
4) In a bowl, mix together the vegenaise, chopped pickles, dijon, lemon juice and salt and pepper. Add dill if desired. 
5) Let the potatoes cool in a bowl for about 5 minutes before mixing with the dressing. Enjoy warm while visualising you inner Gwyneth.


Monday, May 27, 2013

Vegan Niçoise Salad

This recipe is adapted from Renée Loux's book The Balanced Plate. I found out about Renée when I became interested in raw foods. She is a very inspiring healthy eating, healthy living woman. 

I have been making variations of this salad for a long time. Tonight was the best one- so I just had to share it with you. Add in or take out the fresh veggies that you love- you won't be disappointed.

Niçoise Salad
-romaine lettuce (washed and chopped)
-1-2 organic tomatoes
-green beans
-kalamata olives
-red potatoes (skin on, chopped into cubes)
-2 cobbs of fresh corn, cut off the cob
-1/2 of a bunch of asparagus, chopped
-1/2 of an avocado 
-fresh tarragon leaves
-chopped parsley

**Please note that I didn't put amounts with some of the ingredients. Add in however much you would like to eat! I had a lot of leftover corn and asparagus when I cooked the amount listed above. 

-2 1/2 tablespoons pine nuts 
-1/2 of a tomato, chopped
-1 clove of garlic, chopped
-1 tablespoon aged balsamic vinegar
-1 tablespoon apple cider vinegar
-3/4 tablespoon Dijon mustard
-1 tsp maple syrup
-1 tsp soy sauce
-1 tablespoon brown rice vinegar
-ground pepper

1) Boil the potatoes for about 10 minutes or until tender and drain. Steam the green beans until tender. Sauté the asparagus and corn in coconut oil until tender and cool slightly. 
2) Blend all of the dressing ingredients in a blender until smooth. 
3) Toss the romaine, green beans, potatoes, tarragon, parsley and chopped tomatoes in some of the dressing until coated. Put on a plate and add olives and cubed avocado. 
4) Scoop the sautéed corn and asparagus in the centre and drizzle with more dressing. 
5) Season with fresh ground salt and pepper and enjoy!!!! 

Much love,
Gat xx

Wednesday, May 22, 2013

Strawberry-Rhubarb Crumble

It's so exciting to see some fresh, local produce at the market. Last week I picked up some rhubarb and was inspired to make a healthier strawberry-rhubarb crumble. This is the perfect summer dessert and so easy to make. It also helps that your house will smell like sweet, coconutty, deliciousness. 

Strawberry-Rhubarb Crumble
-1 bunch rhubarb
-1 large package of strawberries
-maple syrup
-1 tablespoon coconut flour
-1 tablespoon ginger marmalade
-3/4 cup of oats (not instant)
-1/2 cup of coconut flour
-1/3 cup of coconut oil (melted)
-sea salt
-1/4 cup sucanat (sugar) 
-tsp of cinnamon 

1) Chop off the ends of the rhubarb and cut into 1-inch pieces. Clean strawberries and cut into slices. Pour a tablespoon or two of maple syrup over the fruit. Sprinkle with about a tablespoon of coconut flour (or cornstarch). Add 1-2 Tablespoons of ginger marmalade and mix together well. Pour the mixture into an oiled baking dish. 

2) Mix together oats, coconut flour, melted coconut oil, a sprinkle of sea salt, sucanat and cinnamon. Sprinkle evenly over the fruit. Bake in a 375 degree oven for 40 minutes or until bubbly and browned on the top. Enjoy!

Tuesday, January 29, 2013

Hearty Lentil Pasta Sauce

I began to write all about this cleanse I have been doing. 

And then I didn't feel like it. 

I decided I would just share this perfect winter recipe instead. 

Lentil Pasta Sauce
-1 large spanish onion, chopped
-3 carrots, peeled and chopped into rounds
-1 zucchini, diced
-olive oil
-2 cloves of garlic, chopped
-2 cans of whole tomatoes with sauce
-1 tablespoon tomato paste
-1 can cooked, organic, lentils 
-fresh basil
-salt and pepper

1) Sauté the onions and garlic over medium heat in the olive oil until soft. Add the carrots and sauté for another 5 minutes. Add the zucchini and cook for another 5 minutes.
2) Add the tomatoes (with their juices), rinsed (drained) lentils, tomato paste and season with salt and pepper. 
3) Simmer over medium heat, uncovered, until sauce thickens and reduces. Somewhere in between, add chopped fresh basil. 

I ate this over gluten free corn pasta and lots of freshly grated parmesan (optional). It would also be delicious with kalamata olives. 

A very warm, filling and comforting meal. 

Bon Appétit!