Big News and Balls….

I’m good with balls…..
From Fudgie Babies to Meatballs, I love them all! You will rarely find a time when my freezer does not contain at least one form of a ball. Today it’s all about the turkey. This meatball recipe is based on the Caprese Turkey Burger recipe I posted a few weeks ago. These turned out a lovely shade of light green, which I love! Unexpectedly colored foods are my favorite! These are perfect to make and freeze for meals during a busy work week.
Caprese Turkey Meatballs
Ingredients:
– 1 lb. lean Ground Turkey
– 1/4 Yellow Onion, finely chopped
– 3 cloves Garlic, minced
– 1/4 c fresh Italian Parsley, finely chopped
– 1/4 c fresh Basil, finely chopped
– 1/2 c fresh Spinach, finely chopped
– 3 rehydrated Sun-dried Tomatoes. finely chopped
– 1 Egg, beaten
– 1 slice GF Bread or a Waffle, toasted and pulsed into crumbs in a food processor
– about 1/8 c Brown Rice Flour
– about 1/8 c Nutritional Yeast Flakes (Red Star brand is GF)
– Herbamare & Black Pepper
– Rosemary
– Thyme
– Sage
– dash Balsamic Vinegar
Preheat oven to 400 degrees, line a baking sheet with foil, and spray baking sheet with non-stick cooking spray.
In a large bowl, combine all ingredients with your hands. Once thoroughly combined, spray your hands with non-stick cooking spray and roll into ping-pong size balls. You should make enough to completely fill your baking sheet.
Bake about 20 minutes, until done.
**If freezing, allow to cool completely before placing in either a freezer safe Ziploc or a freezer safe container.
We enjoyed our meatballs atop spiralized zucchini, Organicville agave sweetened Marinara Sauce, and sprinkled with Nutritional Yeast! Yummy!
Now for the “BIG NEWS”…
GF Guy is leaving me…. 
Don’t worry! It’s not the way it sounds! He was just offered his dream job. He will be touring with the 1st National Broadway Tour of Rock of Ages
I am so proud of him, but am going to miss him terribly. I have been randomly breaking down into tears at the silliest things because I am going to miss him so much. As devastated as I am to see him go, I would have killed him if he had not accepted this job. It is his dream! I could never, and would never, stand in the way of his dream. That being said, I will be doing a lot of traveling in the next year and a half! You can all look forward to some fun travel pictures!
That is all! I will post again soon! Bye!
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I Made a Mookie!…

I was sent home this weekend with 2 new GF mixes to try. If they meet my stringent standards of excellence, we will sell them in the store. First up… Bloomfield Farms Gluten-Free Pancake and Waffle Mix.
Bloomfield Farms mixes are certified by the Celiac Sprue Association. Bonus!
 Unfortunately, quite a few of the mixes contain dairy and are made of simple, starch-y GF flours. Not a Bonus….
I still needed to give them a fair chance. Not one to simply follow instructions, I used the mix to transform a favorite muffin recipe of mine that I normally make with Bob’s Red Mill GF Pancake Mix. The resulting muffins started with a batter the texture of cookie dough and ended with delicious little muffins, hence the name of the following recipe. Enjoy!
Blueberry Mookies
Yield: 15 mookies
 
Ingredients:
– 2 Eggs
– 1/3 cup Oil
– 1/4 cup Unsweetened Apple Sauce
– 3/4 cup light Brown Sugar
– 1 cup Tofutti Better Than Sour Cream
– 2 tsp. pure Vanilla Extract
– 2 cups GF Pancake Mix
– 1 cup frozen Blueberries
Preheat oven to 375 degrees.
In a medium bowl, whisk together eggs, oil, apple sauce, and brown sugar.
Add Tofutti and vanilla extract and whisk to combine.
Slowly add pancake mix until just blended.
Fold in frozen blueberries.
Spoon into greased muffin tins.
Bake 17-20 minutes until done.
They really are quite delicious!
Unfortunately, I tried their Bread Mix next. This time I followed the instructions, but ended up with a brick! Seriously, I could have killed someone with it, and it went straight into the garbage. Bread always turns out better when I make it from scratch. I have yet to be converted to a GF Bread Mix. I am willing to keep trying them, but have yet to find a decent one. Oh well….
In other news….
I have some really big news. It is unbelievable exciting and utterly devastating all at the same time. I can’t share it quite yet, and it is eating me alive. Just know I will be needing some serious support in the coming months.

This post is linked to GF Wednesdays hosted by the Gluten Free Homemaker.

Until tomorrow!

WaWaWatermelon…..

I love watermelon, perhaps too much! I will eat it for every meal in the summer if it’s available. Knowing how much I love it, my uncle gave me one his neighbor grew. I promptly set to work cutting it up to prepare a summer treat…. POPSICLES!!!!!! GF Guy is a huge popsicle fan. He has been enjoying these over the past few days. I can’t wait to try this “recipe” with other fruits, like kiwi or mango!
Watermelon Popsicles
Ingredients:
– 4 cups Watermelon, cubed
Place Watermelon in a blender.
Process until smooth.
Pour into popsicle molds.
Place in freezer and allow to freeze completely, about 4 hours.
Today’s Queries:
1) What is your favorite summer fruit?
 Me- WATERMELON!!!!
2) What kind of popsicles would you most want to make?
 Me- Kiwi
3) If you could be any fruit what would you be and why?
 Me- A kiwi, because they are all fuzzy and non-descript on the outside, but cut them open and you are in for a surprise!

Blondes or Brunettes?…

Ah Blondies… Brownies for those boring people who don’t like chocolate…. AS IF!!!!! Blondies are awesome! The mix-in possibilities are endless. Here is my latest foray into the Blondie world. My little brother scarfed them up before i could take a picture, but trust me, these Blondies = AMAZING!!!!
Banana Blondies
Ingredients:
– 2 1/2 cups Namaste Blondie Mix
– 1/4 cup Water
– 1 ripe Banana, mashed
– 1 Egg
– 1/4 cup Almond Butter
– 1/4 – 1/3 cup Enjoy Life Chocolate Chips
Preheat oven to 350 degrees.
Spray an 8×8 square pan with non-stick cooking spray.
Combine ingredients in a large bowl until fully incorporated.
Bake in preheated oven 30-35 minutes until a toothpick inserted in the center comes out clean.
Allow to cool before slicing.
By using a banana, I was able to eliminate the oil and cup down the fat content. Awesome right?
What are your favorite Blondie mix-ins?

Sweet and Sour….

Here is a delicious, healthy meal to feed a crowd, and by “a crowd” I mean 6 people. In our little home that is a crowd!
Sweet and Sour Chickpea Stir-fry
Ingredients:
Sauce-
– 1/2 cup Low Sodium, Organic Chicken Broth (I like Pacific Naturals)
– 4 Tblsp. Bragg’s Liquid Aminos (or low sodium wheat free Tamari)
– 4 Tblsp. Apple Cider Vinegar
– 2 Tblsp. Light Brown Sugar
– 1 tsp. Red Pepper Flakes
Slurry-
– 4 tsp. Cornstarch
– 4 Tbsp. Water
Stir-fry-
– 3-4 Tblsp. Coconut Oil
– 1/2 yellow Onion, chopped
– 2 Tblsp. Garlic, minced
– 2 Tblsp. fresh Ginger, minced
– 1 cup Baby Carrots
– 1 Broccoli Crown, chopped
– 1 small Daikon Root, peeled and chopped
– 1 Yellow Squash, chopped
– 1 Zucchini, chopped
– handful Green Beans, chopped
– 1 can Chickpeas, drained and rinsed
– 1 cup fresh Pineapple, cut into bite size pieces
– 1 bag Sea Tangle Green Tea Kelp Noodles, rinsed and cut into bite size pieces
Combine sauce ingredients in a measuring cup and set aside.
In a small bowl or cup, combine slurry ingredients and set aside. (The slurry will thicken your sauce later.)
Heat a wok over med-high heat.
Add Coconut Oil and heat.
Add onion, stir-fry about 2 minutes until it begins to brown.
Add garlic and ginger and stir-fry about 1 minute, being careful not to burn. (Add a splash of water if it begins to stick to the bottom of the pan.)
Add vegetables in batches according to what takes the longest to cook.
Stir-fry each batch about 2-3 minutes before adding the next batch of vegetables.
Add Chickpeas and stir-fry about 2 minutes.
Add Pineapple and Kelp Noodles and stir-fry about 1 minute.
Pour in the sauce and allow to heat through.
Pour in the slurry, stir, and allow to thicken slightly. Make sure everything is well coated.
Serve over Quinoa.
Bon Appetit!

Southern Comfort….

Living in the South, everyone seems to be obsessed with Sweet Tea. Not just any Sweet Tea, mind you. This Sweet Tea is so sweet you can feel little fire works going off in you mouth as you drink it. I, for one, loathe it! I know, I know… having grown up in the South, it should be my comfort food. Well guess again! 
I have always been a bit of an outsider living in the South. I grew up in the panhandle of Florida, basically lower Alabama. Miraculously, I don’t have a Southern accent. I have never gone hunting. I think Country Music is the most annoying thing on the radio. I don’t like fried food or bacon. I hate sweet tea. AND… to top it all off… I have never, and will never, own or drive a pick-up truck! 
Instead, I can imitate a spot on British accent. I love Shakespeare, Jane Austen, and going to the theater. I actually enjoy opera, but love the occasional rap song thrown in for good measure. Raw food and clean simple cooking methods are the joy of my little world. Water is my beverage of choice, but Kombucha is number 2. AND… my first care was a VW Beetle with a pink rose in the bud vase! How’s that for standing out in a crowd? Needless to say, I didn’t quite fit in with our huntin’, fishin’, football lovin’ local high school crowd. But, that’s what makes life interesting, no?! 😉
All that leads up to today’s recipe. I invited my family over for a little “housewarming/brother home from college” dinner party. It was an informal affair, but I enjoyed prepping none the less. I made a delicious Sweet and Sour Chickpea Stir-fry served over Quinoa (which none of my family members had eaten before!) and Peanut Butter, Banana, Chocolate Chip Blondies and Chocolate Chip Coconut Milk Ice Cream for dessert (Don’t worry! These recipes will be posted!), but I still needed a beverage. You see, my family does not eat like I do. They like to, but just don’t really have the time to do a full pantry and lifestyle re-haul. Normally, at a family dinner, there are 2 gallons of Diabetic Coma inducing Sweet Tea, moo-cow Milk, and water. Well… I don’t have moo-cow milk, and I was not about to buy that ridiculous sweet tea. Enter Celestial Seasons True Blueberry Herbal Tea and Xagave Agave Nectar. I went digging through my tea stash and decided this sounded just right for a refreshing summer beverage. Next order of business, choosing a sweetener. I didn’t have much Turbinado Sugar on hand, so I went with Agave Nectar. The smooth mellow sweetness was the perfect compliment to the light blueberry tea. Having never attempted to make sweet tea, I was pleasantly surprised by how simple it was! 
 Serve this refreshing, summer beverage at your next backyard BBQ! Your guests will love it!
Blueberry Sweet Tea
Ingredients:
– 1 gallon boiling Water, separated
– 11 Celestial Seasons True Blueberry Herbal Tea Bags
– 10 Tblsp Agave Nectar
Boil half a gallon of water in a tea pot and pour into a heat safe container with blueberry tea bags.
While tea steeps, bring the remaining half gallon of water to a boil in a tea pot. 
Once boiling, add remaining water to the container of steeping tea.
Remove the tea bags and stir in Agave Nectar.
Chill and serve.
Now for some updated house photos!
Progress is being made. Slowly, but surely our house is becoming a home!

We finally picked out a buffet for the dining nook and a bookshelf for the office. We will be getting those sometime this week. I some people (wink, Averie) like to unpack immediately and get everything organized. I, on the other hand, would rather take my time, making constant, little changes, until I find just the right look and feel. I have become so much more relaxed in my “old” age! 😉 Well, I’m off to celebrate Father’s Day and 2, count ’em, 2 birthdays at Tita’s. She is making Chicken and Yellow Rice, my FAVORITE!!!!! Gotta love Cuban food!


Finally…… an ode to my daddy on Father’s Day!
My daddy has always worked hard to provide for his family, harder than most. He is amazingly kind, loving, “tolerant” (having 4 daughters will do that to you!), and the best example of what a loving, Godly man should be that I could ever wish for. He has always gone above and beyond to make sure his daughters are well taken care of. (I mean, seriously, he made GF Guy take him out to lunch and endure a grueling “interview” before he could take me out on a date!)
Thank you, Daddy, for always being there for me, for always letting me know I am loved, and for being the man God intended you to be. I love you!

Do The Mashed Potato….

I don’t know what it is, but I just haven’t felt like myself these past two days. Yesterday, I arrived home from work and promptly passed out in a little ball on the sofa for 2 solid hours! Needless to say, dinner was leftover Chana Saag and simple Roasted Kabocha Squash “Fries”. I do, however, have a recipe for you. I made mashed potatoes the other night to go along with our Chicken a la Peche. The luscious peach sauce was the perfect compliment to these creamy, garlic-y mashed potatoes. They are GF Guy’s FAVORITE and are rather figure friendly! I “inherited” this recipe from my mother in-law. For some reason, I never learned to cook mashed potatoes. Seeing as they are one of GF Guy’s’ favorite things, this recipe has been a real life-saver! Enjoy!

Guiltless Garlic Mashed Potatoes
Ingredients:
– 3 lbs. Yukon Gold Potatoes, peeled and cubed
– 1 head Garlic
– 1 tsp Extra Virgin Olive Oil
– 1/2 cup Low Sodium Chicken Stock
– 1/3 cup Tofutti Better Than Sour Cream
– Herbamare and Pepper, to taste
Place peeled, cubed potatoes in a pot of cool water and bring to a boil. Reduce heat and simmer until fork tender, about 25 minutes.
Preheat oven to 400 degrees.
Place unpeeled head of garlic on a sheet of foil, drizzle with olive oil, and roast in the preheated oven until golden and soft, 15-20 minutes. When done, remove from oven and allow to cool.
Meanwhile, bring chicken stock to a boil in a small saucepan, reduce heat to a simmer. Squeeze garlic cloves into the simmering stock and crush with a fork.
Potatoes should be done by now, drain, and place potatoes in a stand mixer.
Using the paddle attachment, slowly mix until mashed.
Slowly add stock/garlic mixture and increase mixer speed. Mix 2-3 minutes.
Add Tofutti, salt, and pepper. Mix another minute or until smooth.
Adjust seasoning. Serve immediately.
What random thing have you never learned to cook that everyone else just naturally seems to know how to make?

Life is a Peach….

I LOVE OUR NEW HOME!!!!! 
Slowly but surely everything is starting to come together. I love everything about it:
– The size: it is perfect for our little family (I mean that both literally and figuratively, as we are all a bit “pocket size”.)
– The proximity to work: I can make it from door to door in 5 minutes vs. the 45 it used to take. This also means I get home in 5 minutes and have enough time and energy to do yoga AND cook!
We are still looking for a few key pieces of furniture, some unique artwork for the walls, and still waiting for our new doors to come it, but it is coming together.
Even better…… GF GUY FOUND THE CAMERA ADAPTER!!!!!! Here are a few photos of our home renovation process:
GF Guy scraped the popcorn ceilings himself!
My poor kitchen….
We painted the walls AND the ceilings… and by “we” I mean GF Guy
Testing paint ideas in the kitchen
Can you see the message GF Guy left me in the construction dust?
A bedroom in progress
Grandma’s chair
Dickens is adjusting well to his new home
We finally have a full length mirror (it came with the house)
So…. I will post more pictures next time too. We have made significant progress since these pictures were taken.
Tonight, I made a delicious meal inspired by some gorgeous organic Georgia White Peaches we have on sale at work and by my lovely husband. He requested Chicken, and I made his favorite Garlic Mashed Potatoes as a side dish.
Chicken a la Peche
Ingredients:
– 2 Organic, Free Range Chicken Breasts
– Herbamare
– Black Pepper
– Poultry Seasoning
– drizzle Extra Virgin Olive Oil
– 1/4 Yellow Onion, chopped
– 3 Organic White Peaches, pitted and cut into 8 wedges per peach
– 1/2 tsp Ground Ginger
– 1 heaping tsp Ground Cinnamon
– 1/4 cup Riesling
– 1/4 cup Low Sodium, Organic Chicken Broth
– 1 Tblsp Local Honey
Preheat oven to 350 degrees.
Season chicken on both sides with Herbamare, pepper, and poultry seasoning.
Heat a skillet over medium heat and spray with non-stick cooking spray.
Cook chicken 3-5 minutes on each side.
Transfer to a casserole dish and bake in preheated oven 15 minutes.
Meanwhile, drizzle Olive Oil in the skillet and saute onion until soft.
Add peaches and cook 1 minute.
Add ginger and cinnamon and cook another minute.
Deglaze pan with wine and broth and stir in the honey.
Allow to simmer until thickened slightly, about 5 minutes.
Serve chicken on a bed of sauteed spinach topped with peach glaze.
Bon Appetit!

A Local Buzz….

People say incorporating local honey into your diet is a natural way to combat the typical watery-eyes, runny-nose joys of allergy season.
Today, we met up with my sister in-law and her new husband for lunch. My contribution to the meal was a batch of corn muffins created with her in mind. She has horrific allergies and is always looking for relief. I decided to make it easy for her to eat more local honey and combat her allergies naturally! In doing so, I created my new favorite Corn Muffin recipe! Enjoy!
Honey Corn Muffins
Ingredients:
– 1 cup Yellow Corn Meal
– 1 cup + 4 Tblsp. Gluten Free Baking Mix
– 3 1/2 tsp. Baking Powder
– 1/4 tsp. Salt
– 1/3 cup Local Honey
– 1 Egg
– 1/3 cup Oil
– 1 cup Unsweetened Almond Milk
Preheat oven to 375 degrees.
In a large bowl, whisk together dry ingredients.
Add wet ingredients to dry and stir until combined.
Spoon into a 12 cup muffin tin.
Bake 15 minutes until skewer inserted into the center comes out clean.
Allow to cool on a wire rack.
Honey “Butter”
Ingredients:
– 1/3 cup Earth Balance Dairy Free Margarine Spread w/ Olive Oil
– 1 1/2 – 2 tsp. Local Honey
In a small bowl, combine Earth Balance and 1 1/2 tsp. Honey until well blended.
Taste and add more Honey if desired.
I think I’m finally getting comfortable in my new kitchen! Slowly, but surely, the creative juices are starting to flow again. 
I still haven’t found the camera adapter. I am about to go our and buy a new one, dag-nabit! My blog is suffering! Oh well! So, how has your weekend been? Have you done anything exciting?

Egg-cellent….

One of the perks of working in a natural food store is getting to know product reps. Anytime a new Gluten Free item comes across their desk, they bring it in to the store for me to try. I know they want me to convince our buyers to carry them, but I don’t mind. I love trying new things! The latest product to really get me excited are Udi’s GF/DF Bagels. Holy crud these are good! The are soft, chewy… a REAL bagel! I ate the following meal twice this week. Enjoy!
Scramby Egg Sandwich
Ingredients:
– 1 Egg
– 2 Egg Whites
– Splash Unsweetened Almond Milk
– Herbamare & Pepper, to taste
– Daiya Vegan, Soy Free Mozzarella Cheese Shreds
– Diced Tomato
– handful Baby Spinach
– 1 Udi’s Bagel
Heat a skillet over medium-low heat and spray with non-stick cooking spray.
In a small bowl, whisk together eggs, milk, herbamare, and pepper until pale an frothy.
Pour eggs into heated skillet.
Lightly stir mixture to keep eggs from setting while they cook.
Once eggs begin to firm slightly, add cheese, tomato, and spinach.
Cook to desired done-ness.
Place eggs on half an Udi’s bagel. Top with the remaining bagel half.
This is one of those meals you enjoyed as a child, but never thought you would ever be able to do justice to while on a gluten free and dairy free diet. Udi’s and Daiya…. THANK YOU!!!!