Day #21: It's All About the Food (& give-away!)

A special thanks today goes out to Kelly for hosting the Clean Food Challenge this past week.  I did it! I went a whole week without eating gluten or dairy.  Granted I don't eat much dairy to begin with, so that one was really easy for me.  But, gluten - not so much. I would take a good piece of freshly baked bread over just about any other food.  Maybe, just maybe, even over dark chocolate.  

I cook gluten free for my family, but usually hide away some whole grain or sourdough bread just for me.  So I was very excited to see giving up gluten wasn't as hard as I thought it would be.  Granted, it was just a week.  However, I am committed to keep my home gluten free.  Sure, I may have a bagel or pastry from time-to-time.  But I really like how I feel off the stuff.

I noticed at the beginning of the week I felt really, really hungry!  So I had to make sure to plan ahead.  And towards the end of the week I noticed there was a moment when I found out some disappointing news and my first reaction was to want to go eat something, ya know, like a chocolate croissant with a frothy latte.  That'll make me feel better.  I resisted.  I passed on the pastry (although I did still stop for a dairy-free latte).  I sat with the feelings and they soon dissipated.  That was pretty cool.  It was a good reminder to watch the next time I reach for food in an emotional state.  Maybe if I stop feeding that hunger with gluten I might discover something new about myself.  

Another reason I'm so thankful for this past week is that it really got my creativity going in the kitchen.  We tried different green smoothies each morning (which has now become second nature).  I made egg salad and instead of bread we used cucumber slices. Instead of toast we had brown rice cakes with apple butter.  Other snacks included roasted pumpkin seeds, celery with almond butter, popcorn, and nut crackers with hummus.  For lunches I made corn tortilla tacos, home-made gluten free pizzas and this raw vegan broccoli salad (so good).

What I learned is that eating this way takes time and commitment.  And since I continue to work on slowing down, it's probably a really good practice for me. 

It's been far too long since I've shared one of my creative-in-the-kitchen recipes.  Since black beans are a staple in this vegetarian home, I'm sharing today one of my favorite soup recipes.  It was a good filling option for us this week.

Black Bean Cilantro Soup (vegan & gluten-free)

2 cups of dry black beans (soak for 8 hours)

OR 4 cans of cooked beans 

1 T olive oil

1/2 cup chopped onion

5 garlic cloves (minced)

4 cups of veggie stock 

OR 4 cups of water & 2 veggie bouillon cubes

1 1/2 cup sliced carrots

1 T red wine vinegar

1 T cumin

1 T chili powder

4-8 drops of liquid smoke (optional)

3/4 cup chopped fresh cilantro

salt and pepper to taste

Cook your beans according to the package (I use a pressure cooker).  If using canned beans - drain and rinse them.  Heat up the olive oil in a large soup pan and saute the onion and garlic for a few minutes.  Add the carrots, cumin, chili powder, and a little salt. Stir to mix the flavors.  Then add the beans and broth OR water with bouillon cubes.  (If you are wanting this to be fully gluten-free, make sure to get a gluten free broth or bouillon.)  Cook on medium and then turn down to simmer for 30 minutes, stirring occasionally.  Just before eating, stir in the cilantro and season to taste with salt and pepper.  This meal goes great with a salad or gluten-free cornbread.  You can also top it with green onion slices or vegan cheese.

Would you believe that these brownies are made with black beans?  I've wanted to try these for a while now as I'm a huge fan of sneaking in healthy food wherever possible. And I have to say, I was pleasantly surprised.  They are really good and you can't taste the beans at all.  I used this Whole Foods gluten-free flourless brownies recipe.

And a big thank you to all those wonderful chefs (like Gluten Free Goddess and Elana's Pantry) for making up new, delicious vegan and gluten-free options that make eating healthy and working through food allergies much easier and delicious!

Your Personal Reflection:  Who in your life has been a positive influence on your health and wellness path?  Take a moment and share your thanks with them today.

And speaking of food...

The lovely, talented and super authentic Susannah Conway, is giving away this print, Cupcakes of Happiness, to one lucky reader.  This Polaroid is featured in her Polaroid book coming out in May.  It may not be gluten-free, but we can dream... 

For your chance to win - simply leave a comment on this post.  Tell us what you are thankful for in this moment.  I'll announce the winner on Wednesday!

Nourish Your Mornings

I've been in a bit of a cooking rut over the last few weeks.  This kind of happens to me when a new season comes along.  Last Monday it snowed and I vowed that would be my last pot of chili until next fall!  By the next day it was nearly 70 degrees and I couldn't even get myself to eat the leftovers.

My husband and I spent some time together at the bookstore over the weekend.  We love to grab a bunch of magazines and hang out in the coffee shop.  He reached for house and design magazines while I was drawn to the cooking ones.  And after an hour of sifting through them, I felt reinvigorated to get creative in my kitchen.

In the last few days I made a southwestern salad with avocado-lime dressing, soba noodle salad with ginger-peanut dressing and tonight we are having black bean and toasted corn soft tacos. (All recipes from Vegetarian Times' special Quick & Healthy 30-Minute Meals magazine.)

I've got kale chips in the oven...oops...is that what I smell....?

Ok...I'm back and happy to report the kale chips aren't burnt and actually taste really good!

After beginning the green smoothie challenge on Sunday, I've changed up my morning routine a little.  I start each day with one large green smoothie. And then a few hours later I have a late breakfast.  Here's an easy, healthy and super yummy egg scramble that I made up yesterday.

Vegetarian Egg Scramble
2-3 eggs
1/2 cup cherry tomatoes, halved
1/2 cup chopped spinach
1/4 cup diced red pepper
salt & pepper to taste
fresh avocado (optional)
whole grain English muffin (optional)
(I used an organic spelt muffin.)


Scramble your eggs like you normally would.  I don't use much dairy in our house so I mix a little almond milk in with my eggs.  Right after adding the eggs to the skillet, add all the other ingredients (except avocado).  Season with salt and pepper to taste.  Top the egg mixture on a toasted English muffin.  Yum...

And this little guy can't get enough green smoothies!  He was sick yesterday and his cold is completely gone.  He's rarely sick and never stays sick for long, but man, I'm sure the smoothies aided in his speedy recovery.   

If you would like to join us for the green smoothie challenge, read my last post for details.

Your Personal Reflection:  How do you nourish yourself at the start of your day?

(I took these photos today after feeling inspired by Darrah Parker's photo class going on at the Wish Big E-camp.  So many creative beings in the world...(like YOU)!

Seeing Green

I wanted to send you a little green today as we invite the first day of spring our way!  Woo hoo.  I know so many of you are ready for this time of year, and even though it may not be spring where you live, no matter what season it is, I'm sure you can feel the energy that comes from change.

Many of the past Inside Out explorers and me are starting a green smoothie challenge today.  We signed up here where we'll receive free inspiration for the next 14 days.  Then, we'll share how we feel on our private class community.  I did one of these last year and I loved the way it made me feel. (Talk about energy...)

If you'd like to join us, sign-up to receive the daily emails from the Green Smoothie Challenge site.  Then, simply enjoy one green smoothie, preferably for breakfast, (and using organic produce if possible) for the next 14 days.  You can share how you feel on my Flickr Free Spirit Knits group page - upload photos there and join the discussion!

Here's the smoothie I started with today.  Don't be scared - it's so good!  (And my 3 year old loves it, too.)

Green Banana Smoothie

6 large romaine leaves

2 bananas

2 cups of water

Put all the ingredients in a high-powered blender until smooth.  Drink and enjoy!

Ready...set...green!

Your Personal Reflection:  In what ways can you welcome the new change of season into your life?

Reminder:  The Wish Big E-Camp starts tomorrow!  Are you ready to kick your spring into high creative mode?  No art experience necessary.  Check it out here.

And come back for a visit on Wednesday as I have a very special Free Spirit Spotlight interview to share with you!

Snow Days & Cookies (& winners announced!)

Snow!

Snow!

And more...

snow!

We've been playing in the snow a lot these past few weeks.  And with snow days comes making soups and baking cookies.  I've been experimenting with more gluten-free and vegan cooking and I have some yummy soup recipes I want to share with you.  Until then, here's a really good gluten-free, vegan chocolate cookie that I think you'll like.  

Gluten-Free Vegan Chocolate Chip Bites
2 1/2 cups of gluten free flour 
(I use Bob's Red Mill Gluten Free Mix)
1/2 t salt
1/2 t baking soda
1/2 cup all  natural peanut butter (optional)
2/3 cup agave
1/2 cup sunflower oil
1 T vanilla extract
1 1/2 cups dark chocolate chips

Mix the dry ingredients in a large bowl.  Then, mix the agave, sunflower oil and vanilla together, and pour into the dry ingredients.  Mix for about two minutes until the ingredients are combined.  Finally, add the chocolate chips.  Form small balls and place directly on a cookie sheet.  I bake these at 350 degrees for 7-9 minutes.   At 7 minutes I check them and press them down with the back of a spoon to flatten them while warm.  Then I bake them for another minute or two.

I love these cookies because they are simple, very low in sugar and everyone in my house can eat them.

And for a kid who doesn't get to eat dairy and eats very little sweets, well, you can see these cookies make him very, very happy!

Your Personal Reflection:  What kind of fun are you having this winter?

And...the winners of Megan's "Rooted" e-course are...

Angela of Peach Coglo

Trisha of Miscellany

(Megan will be in touch with you soon!)

My Garden is Flourishing (and new recipes!)

We have gobs of fresh-from-the-garden vegetables over here, which happens to be perfect timing since we recently cut our monthly grocery budget.  Starting seeds in late March and planting our garden at the beginning of June has really paid off and brought a lot of joy to our family.

Enjoy, for a moment, the sexiness of these organic, freshly picked beauties!

Sticking to one of my tips for meal planning on a budget, I continue to find ways to use similar ingredients in a variety of meals.  Here are a few easy ideas...

Basil Cucumber Tomato Salad

handful of fresh basil

4-5 medium cucumbers

4-5 small tomatoes

2 T (or so) olive oil

2 T (or so) balsamic vinegar

dash of salt & pepper

Peel the cucumbers.  Before cutting, take a fork and draw lines with it down the length of the cucumber.  Do this all the way around. This is a tip I learned from my husband, who learned from his grandmother, and it helps the cucumbers fully absorb the dressing (plus it just looks pretty).  Slice the cucumbers as thinly as you can.  Chop (and seed) the tomatoes.  Chop the fresh basil.  Mix in a bowl.  Add your oil and vinegar to your liking - enough to coat the salad.  Add salt and pepper to taste.  Let sit for 4-6 hours.  This salad is good for a few days and is SO yummy fresh.

Summer Tomato Feta Pasta Salad

1 package of pasta

handful of fresh basil

3 medium cucumbers

2 cups of cherry tomatoes (or tomatoes of your choice)

2 T (or so) olive oil

2 T (or so) balsamic vinegar

dash of salt & pepper

1/4 cup feta cheese

Cook any pasta you like according to package (I used this one).  Rinse, drain and let cool.  Mix sliced cucumbers, cherry tomatoes, olive oil, balsamic vinegar, salt and pepper - adding more oil, balsamic vinegar, salt and pepper to taste.  Toss with chopped basil and feta cheese.  Refrigerate and eat when cold.  Enjoy.

Your Personal Reflection:  Feed your soul with fresh foods of the season and notice how good you feel! 

Creative in the Kitchen with Baked Falafels

So I'm starting to get this meal-planning-on-a-budget thing down.  I'm having so much fun being more creative in the kitchen.  This week I made a yummy taco salad with black beans, carrot soup and falafels.  This homemade falafel meal is so delicious, light and cooling for the summer.  I created it by being open to play (and possibly failure!) while experimenting with the ingredients I had.  It worked out great so I just had to share.

Baked Falafels with Fresh Hummus & Cooling Cucumber Sauce

For Falafels:

1 15 ou can chickpeas

1/2 large onion (finely chopped)

2 garlic cloves (minced)

2 t cumin

2 T unbleached flour

salt & pepper to taste

(serves 3 - double recipe for more servings)

Combine all the ingredients in a bowl and mash until you get a thick consistency.  I actually used my Vita-mix which gave me almost the consistency of hummus.  It was a little creamier but either way will work.

Use a spoon to make the balls and place on a plate.  Flatten slightly.  Lightly brush olive oil on both sides and place on a cookie sheet.  Broil each side until light golden brown (about 3 minutes on each side.)

Cooling Cucumber Sauce

1 small cucumber (peeled and finely chopped)

1 6 ou plain yogurt (I used coconut milk yogurt to make this non-dairy)

2 t mayonnaise

1 T fresh dill 

salt & pepper to taste

Mix all the ingredients for sauce together and place in fridge until ready to serve.  I made a salad with fresh lettuce,  tomatoes and cucumbers from the garden and topped with the cucumber sauce.  Save some extra to dip the falafels in.

Serve with my Fresh Hummus and the rice of your choice.  

(I used jasmine rice and cooked according to package.)

This was yet another yummy meal using the beans I bought in bulk (and veggies from my garden) and they have provided several delicious meals.  More recipes to come!  (Did you see my black beans and rice recipe from a few weeks ago?)

 

Your Personal Reflection:  Let yourself be creative in the kitchen and see what you discover!

Tastes of Summer

It's been over three weeks since we decided to reduce our grocery budget, let go of TV and simplify our lives to an even greater degree.  I have to say, that overall, it has been a pretty amazing experience so far.  Hard?  Yes!  Frustrating at times?  Yes!  But, on the flip-side of the challenges, the clarity I continue to experience is really exciting.  I'll explain in an upcoming post how giving up TV has sparked some new creative momentum in my life.  But today, I want to continue sharing my journey of being more creative in the kitchen.

Along with enjoying the fruits of our garden labor, I am also trying to be mindful about using similar ingredients and using the items I've stocked up on.  So the following two recipes use the basil from our garden, heirloom tomatoes from the farmer's market, and the olive oil, garlic and beans that I bought in bulk. 

Please note: being creative in the kitchen means being willing to play.  I rarely measure my ingredients so feel free to change the measurements below.  They are meant to be a guideline, but just as I approach art and the creative process, I do the same in the kitchen...there is no "right" way to cook and we all have an inner chef - so let go of perfect and have some fun!

Tomato Basil Bruschetta

3-4 tomatoes 

handful of fresh basil

2-3 garlic gloves (minced)

1-2 T olive oil

fresh Italian bread (or any kind you like)

dash salt & pepper

Chop tomatoes and basil, mix in a bowl with minced garlic, olive oil, and salt and pepper.  Add more of any ingredients to your taste.  Let sit for 20-30 minutes.   

Slice the bread, top with a little olive oil and broil just until crisp.  Top your bread with the tomato mixture and say hello to summer.

Fresh Hummus

2 cans garbanzo beans (drained and rinsed)

2-3 T tahini

juice from 1 lemon

2 garlic cloves

2-3 T olive oil

dash salt & pepper

2 t cumin 

1/4 cup water 

blender

Place all ingredients in a blender (I use a Vita-mix.)  Add more water or olive oil to get the consistency you like.  I prefer thicker hummus and my husband likes it really smooth.  Experiment to find what works best for you!

I like to top my hummus with a little olive oil and cumin.  Serve with blue chips, pita bread, carrots or cucumbers.  It's high in protein and so delicious.  I also use hummus on my veggie sandwiches or wraps in place of mayo and mustard.

I'll announce the winner of a spot in my winter Inside Out: A Creative Adventure of Self-Discovery e-course tomorrow.  I've extended the contest until this evening, so get on over to my last blog post and leave a comment for your chance to win!

Your Personal Reflection:  How does it feel to let yourself play and get creative in the kitchen?  Do you stick to recipes or try to experiment with the ingredients?  Can you continue to let go of perfect in the kitchen, and in other areas of your life?

Less on my Plate = Delicious

I'm giving myself complete permission to slow down this month.  And I don't just mean move at a slower pace.  I mean...stop planning and doing so much.  Just when one project ends, I have 50 others waiting in the wings.  I'm tired of having to think about so much at once.  I'm in great need of enjoying the things that I usually don't set aside time for - like playing in my kitchen.  It's so easy to get in a rut and cook the same things every week, but I was inspired when I visited our local farmer's market last week.  The culinary school was giving demonstrations of this delicious soup.  Seriously...it is divine.  And it's super easy to make. 

This is the season for asparagus so go out and try this meal.  You, and your family, will love it.

Spring Leek and Asparagus Soup

2 Tbsp olive oil

1 Tbsp butter 

1 shallot, peeled and finely chopped

2 leeks, washed & thinly sliced

1 lb fresh asparagus, cut in thirds, reserve tips

1 tsp curry powder

salt & pepper to taste

6 cups of veggie (or chicken) stock

1 bunch chives, chopped (garnish)

Heat 2 Tbsp of the olive oil in a large pan.  Sauté shallot and the leeks until the white parts of the leeks are opaque and the green parts are brightly colored (about 3 minutes).  Aren't leeks beautiful?

Hint:  Thinly cut the leaks, using the white part and a little bit of the green, below the leaves.  Then, soak them in water and separate them with your hands.  This will ensure any sand or dirt gets washed away. 

Add asparagus (not the tips), curry, salt and pepper.  Continue cooking for another 3 minutes or so.  Add the stock and simmer for 15 minutes until the asparagus is really tender.  Puree the soup until it is really smooth - using a blender, Vita-Mix or immersion blender.

Return to the pot and keep warm.  In a small pan heat 1 Tbsp butter and sauté asparagus tips for about 5 minutes.  Season to taste, and top soup with the asparagus tips and chopped chives.

What a perfect spring meal!  Enjoy.

As I continue to move at a slower pace with less on my plate, I am excited to play more in the kitchen and try new things along the way.  

Your Personal Reflection:  What new things are you making space for this spring?

A Bowl of Nourishment

This is my first official week as "work-from-home/stay-at-home" mom. Just so happens that I caught a bug and I'm down and out. Since moms don't get sick days, I'm here with my little guy, trying to take it slow and rest. Luckily, he's enjoying a pajama day with lots of books, Lego's, bubbles and Sesame Street.

I made a wonderfully yummy and nourishing noodle soup, and I thought I'd share the recipe with you. I got the idea from a Whole Foods Turkey Noodle Soup recipe. The version that I made is vegetarian.

Nourishing Noodle Soup

1 T extra virgin olive oil
4 garlic cloves - minced
1 small, chopped onion
Thyme - to taste
6 cups vegetable broth
2 cup extra wide yolk free noodles
4 cups of great northern beans
4 large carrots - sliced
salt and pepper to taste

Heat oil in a large pot over medium heat. Add garlic and onions. Cook for 2-3 minutes. Add thyme. Add broth, noodles, beans, carrots and salt and pepper. Stir well. Bring to a boil. Reduce heat, cover and simmer about 15 minutes or until noodles, carrots and beans are tender.

I had this on low all day on the stove so that we could have a bowl every few hours. Just having the smell in the house made me feel better!

Another tip: If you have a sore throat, try this hot tea: 1 T honey, 1 t apple cider vinegar, half a lemon, couple dashes of cayenne pepper, and hot water. It works amazingly well!

Enjoy and stay healthy!

Your Personal Reflection: What can you do today to nourish your soul?