Viewing entries in
Gluten Free

Comment

Cashew Fried Rice

We've all been there: we're in a rush, we're hungry, and we want something yummy, maybe a little salty, and satisfying. We want it fast! Sometimes, that means we end up ordering takeout. 

I work every day in a kitchen cooking for my clients, so it's rare that I'm ordering takeout. But even if that wasn't the case, I can't say I'd be a big fan. The problem with ordering out, especially greasy food, is that you have no control of what's going into what you're eating. That lack of control usually means eating a dish with more salt, fat, sugar, and calories than you need in one meal... and that can lead to feeling too full, sluggish, and tired... creating a moodier less than happy version of yourself. 

Which brings me to one of my favorite classic take-out dishes: fried rice! When you figure out how easy it is to make fried rice at home, you'll be making it all the time. Also, this recipe is a great way to use up leftover rice, (in fact fried rice is even better when you're using leftovers... fresh rice can end up too gummy when stir-fried), or if you don't have the time to make rice, you can use plain frozen brown rice that you buy at the grocery store. You could even swap leftover quinoa for the rice for an extra boost of protein!

This fried rice is full of flavor, protein, veggies, and all around goodness! It is a healthier way to satisfy those takeout cravings!

 CASHEW FRIED RICE

  • 1 tablespoon coconut oil
  • 1 small white onion, diced
  • 1 red bell pepper, diced
  • 1 cup frozen peas, thawed
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon turmeric powder
  • 4 cups cooked brown rice
  • 3/4 cup toasted unsalted cashews
  • 4 tablespoons liquid amino acids
  • 3 scallions, chopped
  • ½ cup Thai basil leaves
  • 2 teaspoons black sesame seeds (for garnish)

Start by dicing 1 onion and 1 red pepper.

In a large non-stick pan on medium heat, add 1 tablespoon of coconut oil. Once the oil is melted and the pan is hot, add 1 diced onion, and 1 diced red pepper. Cook the onion and pepper until softened, about 5-6 minutes. Add 1 cup thawed frozen peas, and 2 tablespoons oyster sauce to the pan, and sauté for 1-2 more minutes until all of the veggies are coated and the peas are heated through. Transfer the mixture to a bowl and reserve.

In the same pan on medium heat, add 1 tablespoon of sesame oil and 1 tablespoon of turmeric powder to the pan. Next, add the cooked brown rice, and sauté it in the oil and spice for a few minutes, or until just warmed through. Add ¾ of a cup of toasted unsalted cashews, and 4 tablespoons of the liquid amino acids, and stir until the rice and nuts are thoroughly coated with the amino acids for 1 minute or so.

Add the reserved veggie mixture to the rice mixture. Mix both together until everything is well incorporated and heated through, about 1 more minute. 

Turn off the heat. Top with 3 chopped scallions, ½ cup of Thai basil leaves, and 2 teaspoons of black sesame seeds. Serve and enjoy!

Comment

1 Comment

Polenta Tots

Tots served with baked crusted fish. You can find the full recipe  here .   Photo by   Vanessa Stump .

Tots served with baked crusted fish. You can find the full recipe herePhoto by Vanessa Stump.

I know most of you reading this post are above the age of 7, but come on! Who doesn't love a tot? Anything mini and bite-sized is somehow always satisfying. They may be tasty, but traditional tater tots have way too much sodium and oil and definitely don't have much nutritional value. I was trying to think of fun twists on the classic tater tot, and I came up with these polenta tots. Polenta is an inexpensive product, and contains B vitamins, vitamin A, and vitamin E. While it is starchy and should be eaten in moderation, it's a great alternative to heavy potato-based side dishes. 

These polenta tots are easy to make, and they are always a crowd pleaser... especially for little guys. You can serve them along with breaded and baked fish or chicken, or on their own with a fun dip (how about warm marinara?) for a fun afternoon snack or party appetizer!  

POLENTA TOTS

  • Olive oil spray
  • 1 18-ounce sleeve organic polenta, cut into 1-inch rounds, and then diced into bite-sized pieces
  • ¼ cup liquid egg whites
  • ¾ cup finely grated parmesan cheese
  • Pinch of black pepper

Preheat the oven to 375°F. Line a baking sheet with foil or parchment. Lightly spray the foil with olive oil spray.

Cut the polenta into 1-inch thick rounds, and then cut each round into bite-sized squares, roughly the size of tater tots.

Add the cut polenta tots to a bowl. Add ¼ cup of liquid egg whites to the tots, and toss until the polenta is well coated. Add ¾ of a cup of finely grated Parmesan and a pinch of black pepper to the polenta, and gently toss until the polenta is coated in cheese.  

Place the coated polenta bites onto the prepared baking sheet. Bake the polenta for 12 minutes, or until firm and golden brown.

Evette and I try out the polenta tots on set!

Evette and I try out the polenta tots on set!

1 Comment

Comment

Roasted Mushroom Bisque with Cashew Cream

The past few months have been filled with fun travel, and I've been a little off the map. We've been filming Ted 2; set life is great, but now that I'm back in LA, I'm more than ready to share all of my new favorite dishes that I've been cooking up for fall. Even LA has a little chill in the air these days...

 When the weather drops I start craving warm nourishing bowls of soup.

 This Roasted Mushroom Bisque is so satisfying and decadent but without the fat and calories in your typical creamy soup. This creamy soup is 100% dairy free, and can easily be made vegan. Instead of slow-you-down-clog-your-arteries heavy cream, I'm using a raw cashew cream to give this dish its rich deliciousness, and of course, that cashew cream is adding an extra element of protein.

 The stars of this show are immune-boosting mushrooms! Mushrooms are low in calories, and high in vitamin D. They have a meaty umami flavor, and are a great addition to any healthy diet. 

 As a BIG bonus this bisque can be used for more than just soup! If you add a little less stock to the mushroom and cashew mixture you will have a sauce that can be used for a fine-dining style pasta dish... Or use the sauce to ladle over your favorite chicken, meat or veggie dish! How about in between sheets of lasagna? So many options.

 And on that note... I'm about to go snuggle up with a warm, delicious, bowl of this goodness!

 Roasted Mushroom Bisque with Cashew Raisin Cream Two Ways

for the bisque-

  • 2 large portobello mushrooms
  • 3-4 sprigs of fresh thyme
  • 2 large garlic cloves
  • 1 large shallot, sliced thin
  • olive oil
  • 2 tablespoons flax seeds
  • 3-4 cups homemade chicken stock (or substitute with veggie stock)
  • 1 teaspoon soy sauce
  • freshly ground pink peppercorn
  • 1/4 cup Merlot/Cabernet vinegar blend (or Madeira)

for the cashew cream-

  • 1 cup raw cashews
  • 1/2 cup raisins
  • pinch of smoked sea salt
  • freshly ground pink peppercorn
  • 1 cup homemade chicken stock (or substitute with veggie stock)

 garnish- 

  • thinly sliced fennel
  • roughly chopped parsley
  • roasted pine nuts

Preheat oven to 350°F. 

 On a parchment-lined baking place the mushrooms. Top them with shallot, garlic and thyme. Drizzle with olive oil and roast the mushrooms for 30 minutes or until browned and tender. While the mushrooms are roasting, pour boiling water over the cashews, and soak them for 30 minutes.

Once the mushrooms are roasted, cut them up into large chunks.

In a Nutribullet, or in a high-powered blender, add the chunks of cooked mushroom, shallot, and garlic, flax,  and 1 cup of the chicken stock. Blend until creamy. Once smooth, pour the mixture through a strainer and into a large cast iron skillet or a Dutch oven. Add the remaining stock, soy sauce and pepper to the pan. Heat the mixture on low. Simmer the soup for 5-6 minutes, until the soup is hot and the flavors have come together. Be careful not to boil the soup. Once heated through, add the vinegar or Madeira to the mixture. Stir, taste, and simmer for another few minutes.

 While the soup is simmering, make the cashew cream. In the same blender (it doesn't even need to be cleaned since it's all going in the same pot!), add the soaked cashews, raisins, salt, pepper and some of the chicken stock. Puree until smooth.

 Add the cashew cream to the pot of soup, and swirl it in. Ladle into a bowl. Garnish with thinly sliced fennel, fresh parsley, and pine nuts. 

 Add more or less stock depending on the desired thickness of your bisque. If you add less liquid, you can make a silky smooth purée to serve along with roast chicken, or as a sauce for pasta.

In fact,  I used some leftover bisque and cashew cream to make this fine-dining style pasta dish! Just boil some of your favorite pasta, add the thick mushroom and cashew mixture to the cooked pasta, toss gently, drizzle with truffle oil, or season with truffle salt, and serve!

Comment

Comment

Raw Chocolate Brownies with Rich Chocolate Shell (Gluten Free & Vegan)

Protein packed brownie dough… UM, yes please! Hemp seeds, dates, nuts, raw cacao… It’s like a love affair that you just don’t want to keep a secret! 

Not only does it feel like a seedy celebration, but this recipe takes little more than a food processor. No oven, no flour, NO REFINED SUGAR, no fuss. 

OH, and why stop at just the brownie when you can have a drizzle of chocolate sauce? Exactly. 

Super excited to share this versatile recipe... Feel free to swap out certain nuts and seeds for your favorites. I like to serve mine with a banana "ice cream" (pictures above, recipe coming soon)!

Have fun with this raw yummy goodness. I’m smiling now just thinking about how happy you’re going to be when you get cracking in the kitchen on this one!

Raw Chocolate Brownies with Rich Chocolate Shell (Gluten Free & Vegan)

For the brownie:

  • 6 dates soaked in hot water for 10 minutes
  • 1/2 cup whole pecans
  • 1/2 cup whole walnuts
  • ⅓  cup sliced almonds
  • ½  cup hemp seeds
  • ¼  cup flax seeds
  • 2 tablespoons chia seeds
  • Just over ¼ cup cacao nibs
  • 1 teaspoon pure vanilla extract
  • 1 pinch of salt

For the chocolate shell:

  • ½ cup coconut oil
  • ½ cup unsweetened cocoa powder (plus a little extra for extra love)
  • 3 tablespoons maple syrup or honey
  • Splash of pure vanilla extract
  • 1 whole cinnamon stick

For the brownie:

Line a 9 x 9 baking dish (glass or ceramic preferred) with wax paper.

In a food processor, blend all of the brownie ingredients until the mixture is thick, blended, and a dough forms. Press the dough evenly into the baking dish. Place the dish in the freezer and let the brownie set for 6 hours or preferably overnight.  

For the chocolate shell:

Add all of the chocolate shell ingredients to a small saucepan over medium-low heat. Stir the mixture over the heat until everything is fully incorporated. Once incorporated, turn off the heat and let the mixture cool for a few minutes so that it has time to set. With a spoon or small spatula, drizzle the mixture on top of the brownie and place the dish back in the freezer for 6-8 hours or overnight so that the chocolate layer can fully harden, and can form a beautiful shell.

To serve:

Take the brownie out of the freezer. Run a very sharp knife under hot water, and cut the brownie into squares. Serve topped with your favorite frozen dessert!

Comment

1 Comment

Chia Pudding

AHHHH I want pudding! Who doesn’t love pudding? Pudding is a crowd pleaser, and it brings out the kid in anyone. Unfortunately, most puddings are loaded with fat and sugar; both of which will drain you of energy and make your feel sluggish. Blah! No one loves that.

This chia pudding is delicious and creamy, but it doesn’t have any dairy, eggs, or processed sugar. That means this dessert is vegan, gluten-free, and good for you. Did I mention it’s the easiest pudding to make? If you can mix something in a bowl and put it in the fridge, then you’re all set for this recipe.

Serve the pudding in a martini glass, a mason jar,  or other fun cup or bowl, and top it with your favorite healthy toppings. Serve to your soon to be very happy family and friends.

Chia Pudding
Serves 2

  • 1 ¾ cups unsweetened almond milk
  • ¼ cup plus 3 tablespoons chia seeds
  • splash of vanilla extract
  • dollop of honey

In a bowl, add the almond milk, chia seeds, vanilla, and honey. Cover the bowl and let it sit in the fridge for 5 hours or overnight, stirring once.

Top with fresh berries and shaved coconut, or sliced banana and almonds, or even shaved dark chocolate with pomegranate seeds. The combinations are endless!

1 Comment

Comment

Homemade Chocolate Nut Butter

LOVE chocolate. I eat it on a regular basis, and I can’t imagine life without this delicious and amazing ingredient. When you eat dark chocolate (70% or higher), or cocoa nibs, you’re actually eating something that is rich in antioxidants, minerals and vitamins, and helps with proper heart and brain functioning. Chocolate is an indulgent treat your body can get behind!

Sometimes, magic happens in the kitchen. In fact, with a delightful attitude, it happens often :) Today, I was inspired to make some kind of chocolate spread. Hands down, this nut butter is one of the best things I’ve ever made. It’s sure to become your new favorite energy-creating, antioxidant-rich snack. Run, don’t walk to your blender, and whip up a super easy batch of this incredible homemade chocolate nut butter!

Homemade Chocolate Nut Butter
Makes 2 small mason jars

  • 1 cup macadamia nuts
  • ¼ cup raw hazelnuts
  • 1 ½ cups ground raw almonds 
  • 1¼ cup cocoa nibs
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup

Add all of the ingredients to a high-powered blender.  A food processor will work, but the texture will not be as smooth as it is when mixed in a blender. Blend on high until the mixture resembles a smooth nut butter.

Enjoy it with sliced apple, sliced banana, spread on top of GF crackers or toast... or just on a spoon works great for me!

Comment