Bean There, Done That….

Translated “greater bean” in Chinese, the soybean is a nutritionally packed legume worthy of the title.
Soybeans grow in pods. Their edible seeds are most commonly green in color, but can also be found in shades of yellow, brown, and even black.  ”Soy is one the most widely researched, health-promoting foods around. Soybeans’ key benefits are related to their excellent protein content, their high levels of essential fatty acids, numerous vitamins and minerals, their isoflavones, and their fiber.” ( The Soybean is the most widely used and researched legume in the wold. There are fresh soybeans (also known as edamame), dried soybean seeds, soymilk, soynuts, tofu, tempeh, soy flour, natto, miso… I think you get the picture. With all of these rich sources of soy, it can be easily incorporated into your diet.
Soybeans are an excellent source of protein for vegans and vegetarians. Regarded as equal in protein quality to animal foods, 1 cup of soybeans contains 57.2% of the Daily Value (DV) for protein. At less than 300 calories and only 2.2 grams of saturated fat, soybeans, which also have been shown to lower cholesterol levels,  are a much healthier and heart friendly option.
For more information on soy and its health benefits, visit
This week at the store, I did a demo of a new recipe, Edamame Hummus. People looked at me like I was strange when they saw the vibrant green bowl of dip and heard the words edamame and hummus in the same title. But, one bite and they were eating their words… so to speak! This dip is delicious on crackers, carrots, as a sandwich spread, on fish, on a salad…. you get the picture. Enjoy!
Edamame Hummus
– 1 1/2 cups Frozen, Shelled Edamame
– 1/4 cup Water
– 1 clove Garlic
– 2 teaspoons Braggs Liquid Amions
– 2 Tablespoons Tahini
– 1 Tablespoon Lemon Juice
– 2 to 4 Tablespoons Extra Virgin Olive Oil
– Sea Salt, to taste
Cook Edamame according to package instructions.
Place cooked Edamame, Water, Garlic, Braggs, Tahini, and Lemon Juice in a food processor fitted with an “S” blade and process until smooth.
Slowly drizzle in 2 Tablespoons EVOO while processor is running.
Stop and taste. Add Salt and remaining Oil to desired taste and texture.
GF Guy and I are officially moving into our new home on Memorial Day. The painting and floors will be done, but we won’t have our new bathroom or bedroom doors for a few more weeks. Oh well! C’est la vie! We are super excited!!!!!!!!!!!!!!!!! I will post pictures as soon as I can!

Moving Meltdown…

Hello friends! I am checking in to let you all know I am not dead! 2 weeks ago, GF Guy went on a cruise to the Bahamas with the entire family. It was so much fun getting to hang out with my siblings and disconnect from the world. For anyone looking for a safe Gluten Free cruise line, check out Carnival. They have an entirely separate kitchen where they prepare all the meals for their guests with food allergies! We took a family photo on board the ship, and the photographer was surprisingly good!
After we disembarked, life went crazy! This past week, I worked about 60 hours PLUS GF Guy and I started renovations on our new condo. We hoped to move in yesterday… yea… that didn’t happen. Lets just say, we bit off a little more than we could chew. The new move in date is Monday the 31st. Let’s hope and pray we make it! I am super excited though! GF Guy has been doing most of the work by himself, since I have been working crazy hours. He scraped the “popcorn” off the ceilings, painted all the walls AND ceilings, got new carpet installed in the bedrooms, is getting new tile installed in the kitchen, and is installing cool tin tiles on the kitchen ceiling. We are also getting new doors, window treatments, crown molding, a new outdoor lighting fixture…. the list goes on and on…. I can’t wait to show your pictures of the finished product! Here is a teaser: Vanilla Bean walls, Light Blue ceilings, a mahogany accent wall, and white French Doors with frosted glass on the bedroom and bathroom! I can’t wait to move and have a kitchen again! As of right now, we are at the mercy of others. Thank goodness for family! Have a great Sunday, and thanks for bearing with me!

Southern Cinco de Mayo….

Cinco de Mayo was a Southern affair this year. GF Guy and I dined on leftovers from our Cinco inspired dinner on Monday. The meal was a lazy man’s version of Baked Beans accompanied by Collard Greens, Baked Sweet Potatoes, and oven roasted Carrot Kohlrabi “fries”. 
The Cinco de Mayo side was a recreation of one of my old recipes. Enjoy!
Sour Cream Jalapeno Cornbread
– 3/4 cup Yellow Cornmeal
– 1 cup Bob’s Red Mill GF Biscuit and Baking Mix
– 2 1/2 tablespoons Sugar
– 2 Eggs, beaten
– 1 teaspoon Baking Soda
– 1 teaspoon Cream of Tartar
– 3/4 teaspoon Salt
– 2 tablespoons + 1 teaspoon Oil
– 1 cup Tofutti Better N’ Sour Cream 
– 5 tablespoons Water
– 1/2 Jalapeno Pepper, seeded and diced
Preheat oven to 350 degrees.
Whisk together dry ingredients.
Add wet ingredients to dry and beat thoroughly.
Pour batter into a 3 greased min loaf pans.
Bake 15-20 minutes, until a toothpick comes out clean.
Cool in pan 10 minutes, then on a wire rack before slicing.
Okay, I’ve got to go take care of GF Guy. He has an awful cold and hasn’t moved from the couch all day! Poor baby! Bye!


You know the old saying “two is better than one”? Well, get ready for a double play because here comes new fudgie baby #2! This recipe arose from a need to use a bunch of the ingredients in our pantry. We are moving in a few weeks. The less food the better! There are certain ingredients that I always feel a rush of victory upon using up. Coconut Oil, Tahini, Molasses, Maple Syrup, Xanthum Gum… these are all ingredients that seem to take FOREVER for me to use up because I use them in such small amounts. In fact, until this year I had never gone through an entire container of any of these ingredients! …Probably because I never lived in one place long enough…. But all that is about to change. I can’t believe we just bought a “Forever” Home!!!!!!!!!!!! AHHHHHHHHHHHHHH!!!!! I AM SO EXCITED!!!!!!!!!!!! We are meeting with a flooring guy on Wednesday to discuss re-carpeting the bedrooms and tiling the kitchen. We are also discussing paint colors and changing around certain aspects of the kitchen to give it a more open feel. Then, it’s reupholstering the sofa and painting the walls…….. You really don’t want to get me started. Okay… focus Katrina… on to the recipe!

Bahama Breeze Fudgie Babies
– 1 cup Golden Raisins
– 1 cup Pecans
– 2 teaspoons Ginger
– 1 teaspoon Nutmeg
Combine all ingredients in a food processor until a ball forms.
Pinch off walnut size pieces and roll into ball shapes.
Freeze about 15 minutes before serving. (personal preference)
So…. How was your Monday? Do you have any exciting plans for this week?
GF Guy and I are going to see a production of Godspell on Wednesday, an improv comedy show on Thursday, and going to a graduation on Friday. Then we go to West Palm for my little sister’s graduation and off to the Bahamas on a cruise with the fam! It’s going to be one whirlwind of a week!

A New Baby….

Last night I got bored. So…. I made up 2 new raw dessert recipes, a new entree, a new side dish, AND a new corn bread recipe! I don’t know why I was so bored. I should really be able to simply “be” after such a hectic couple of weeks. Saturday morning I was up at 5:30am to set up for the Autism Speaks Walk for Autism. After that was over, GF Guy and I decided to play! We went hunting for new furniture for our new home and got some good ideas. Then, we went to the Ray’s baseball game and staid after for the ZZ Top concert. ZZ Top was AMAZING! You know how some bands, when they get older, kind of lose it. Not ZZ Top! They were rockin’ it like none other! We love kickin’ it old school! We arrived home after midnight and I slept in until 9:30am on Sunday! Then it was church and Tita’s. We got home from Tita’s around 5:00 and I really wanted to go clothes shopping. Sadly, no one was available to go with me… So… that is how I ended up in the kitchen. THE END! Enjoy this recipe!

Pumpkin Pie Fudgie Babies
– 1 cup Pumpkin Seeds
– 6 to 7 Medjool Dates, pitted
– 1 tablespoon Cinnamon
– 1 tablespoon Coconut Oil
Process in your food processor until a ball forms. 
Pinch off walnut size pieces and roll into small ball shapes.
Freeze 15 minutes before serving. (That’s just my preference. You may eat them immediately or simply refrigerate them if you like.)
These are my new favorite! They taste just like a homemade LaraBar! Seriously, you must make them!
How do you unwind after a hectic week?