Gluten Free

Cleanse – Quinoa Veggie Bowl

July 1, 2014

About a year and half ago, I committed myself to a cleanse. I gave up dairy, gluten, alcohol, coffee and sugar. And when I say sugar I mean all sugar. So that includes fruit, most condiments, and natural sweeteners like honey. And since that wasn’t enough I decided to even practice food combinations for better digestion, portion control and incorporate fermented foods. Was I crazy. Maybe. But also just highly motivated and was in an unique time of my life that allowed such a change of lifestyle. To my surprise, the cleanse lasted for 5+ months and I adopted many of the healthy habits into my lifestyle. It was hard, no doubt. But I was seeing major results and was addicted to feeling and looking better everyday.

I have been wanting to cleanse again. I have been carrying a couple extra lbs from the South Africa trip and have also been feeling the need to get a better handle on my sugar intake. I know I won’t last 5+ months so I settled on 30 days. And it still took me 2 months to mentally motivate and prepare myself. This cleanse it is not easy, but definitely doable. I mean who likes giving up rhubarb raspberry swirl bread for breakfast?

So I started this cleanse with weaning myself of processed sugar for one week. This helped me ease into the cleanse. Then a week ago I started the rest. This first week wasn’t too bad until I decided to do some baking over the weekend. I made a batch of chewy gooey brownies for my husband and co-worker. Surprisingly enough I had no problem with the brownies. There was no question that those weren’t on the diet! But I had two bananas in the fridge that needed to be desperately mashed into a baked good. I decided I would make some healthy muffins that I would freeze and eat as a snack when I came off the cleanse. The chocolate coffee peanut butter muffins are delicious and the recipe can be found here. They have no processed sugar (just banana and peanut butter), no gluten, and no dairy. Since these are healthy muffins in my mind, I kept thinking I should eat one. Thank God my husband was around this weekend to monitor. All two dozen are safe in the freezer. But now I know, if I bake in these next 20 days. Load it with refined sugar and gluten!

Today is day 10 of the cleanse and I have lost 4 lbs and feel less of an urge to eat chocolate cake for breakfast. On Instagram, I am posting daily photos that promote clean eating and healthy bright living. In doing this cleanse, I am hoping to inspire others to join #kateschallenge to feel and look their best.

There is nothing original about quinoa and veggies but I promise you this dressing is something special. It’s completely natural with no sugar. And trust me, you can’t buy that in your local grocer. You may have extra dressing when you make this recipe but I found it equally appetizing on a chicken salad. Plus this recipe abides by all the rules of the cleanse.

Quinoa Veggie Bowl / serves 4

2 bell peppers (I used 1 red and 1 yellow)
1 sweet or yellow onion
2 celery ribs
2 carrots
1/4 c each of red and white quinoa
1-2 Tbs. high heat oil

Dressing

3 limes
1-inch piece of ginger
1-2 garlic cloves depending on your taste
1/4 tsp. curry powder
1 Tbs. Bragg’s liquid aminos
1/4 c. olive oil
Salt to taste

Cook quinoa per instructions. I used 1 c. of water for the 1/2 c. of quinoa.

While quinoa is cooking, make dressing. In a bowl, juice limes and grate ginger and garlic. Add curry powder, Braggs, and salt. Give a whisk and then whisk in olive oil.

Wash and slice onion, celery and peppers. Slice all veggies to a similar thickness. Add high heat oil to wok. I used a spicy macadamia nut oil. Heat on high and add veggies. Cook until veggies are tender crisp.

Peel carrots, add quinoa to veggies and pour dressing to taste.

cardamom pound cake and GF muffins

May 12, 2014

My sister, Kelsy, and I were busy baking and our Mother was the taste tester. She approved.
My sister, Natalie, who is a Mother to a wild 8 yr old cowboy found this quote. I think she may be right!
“MOTHERS ARE ALL SLIGHTLY INSANE.” – J.D. Salinger
Happy belated Mother’s Day to all the slightly insane mothers out there!

We tried three new recipes. A Cardamom Pound Cake. Recipe can be found here. And two different types of gluten free muffins. The Chocolate Coffee Peanut Butter Muffins and the Peach Coconut Almond Flour Muffins can be found here along with eight other healthy muffin recipes. Maybe you can try some of the others too and report back to me!

I made a couple slight adaptations to the Cardamom Pound Cake. Instead of Creme Fraiche and whole milk I used refrigerator staples, sour cream and 2%. And I substituted 1 cup of all-purpose flour for 1/2 cup of spelt flour and 1/2 cup of almond flour. Because it makes me feel healthier! The cake passed the taste test, but I forgot to serve it with some sort of cream. Clotted cream, whipped cream, ice cream…..You get the picture.

Kelsy made a couple of adaptions too. Mostly to the flour combinations. For the Peach Coconut Almond Flour Muffins she used 1 cup of spelt flour, 1/4 cup of coconut flour, and a half cup of oat flour. She also used 1 whole banana and 4 peach halves from our canned peaches.
For the Chocolate Coffee Peanut Butter Muffins she used 1/4 cup of spelt flour, 1/4 cup of oat flour, 1/4 cup of coconut flour and 1/4 cup of ground flax seed. She also used 1 1/2 bananas. I am sure you could experiment with other gluten free flours too!

Puff Pastry with Kale, Chorizo and Chevre

February 24, 2014

This breakfast pastry is worth inviting friends and family over to enjoy on Sunday morning. I chose to top my pastry with a fried egg, because everything is better with a little yolk, and a little fix of olive tapenade. The olive tapenade adds a little ‘wow’ factor’ and compliments the pastry filling. I like to make the tapenade in advance, then refrigerate. If you really want to simplify your morning preparation, you can also make the puff pastries ahead of time and either refrigerate or freeze.

October 14, 2013

The Apple. One of my favorite fruits.

Plucked straight from the tree it’s crisp and juicy.

I know, I know, there are millions of juicy, delicious fruits 10 times more exciting than an apple. But I like apples for their simplicity and practicality. Throw them in a purse for a mid-day snack or your carry-on bag for a treat on the flight. They seldom bruise and always satisfy. Not to mention……An apple a day keeps the doctor away. Right?? And I’m certainly one who avoids trips to the dr.

We have a few apple trees around the ranch, 18 to be exact. All different varieties. And all scattered about in a handful of yards. My parent’s have 4 trees at their house. Each of which they planted the year we were born. This year, my little sister’s tree produced the most incredibly sweet and juicy fruit. The perfect size, and the most beautiful shade of deep red. They were spared for eating while most from other trees were mashed into sauce or peeled into pies. We try to can applesauce every year, although last year our trees did not produce enough fruit. So this year we had to pick double the apples to restock everyone’s pantries with sauce. The end result was 135 quarts, which took us about 10 hours to complete (check out the video that shows the applesaucer that my Grandpa rigged). It was a long day, but well worth all the calloused hands and back pains. We also brought about 10 boxes of apples into a local farm that pressed the fruit into 20 half quarts of cider. Unbelievably, we still have apples on the tree. We’ve invited friends to pick and will use what remains for snacks and treats.

Have I ever mentioned how much I love fall! READ MORE

Quarts and Quarts of Peaches

September 18, 2013

STONE FRUITS. I miss them the most.

More specifically, the juicy, candy-like, yellow peaches I’d purchase at the local farmer’s market and then quickly devour with juice streaming down my forearm. Definitely worth the sticky mess!

August 15, 2013

Simple, sweet and salty. That is it today.

I know. This is not a recipe. Rather, more of a reminder. Don’t miss out on all the sweet and juicy melons this summer. This salty/sweet combination will hit the spot, noon or night. It may even transport you to street-side cafe in Italy. And who doesn’t want to be transported to Italy, if only for a few minutes.

This simple duo is easy on the eyes and taste buds. Don’t miss it!

Did you know that a cantaloupe does NOT further ripen after it is picked. It will become softer and juicer if not cut, but not necessarily sweeter. So when you pick out your perfect melon. Use your sniffer. It should have a sweet smell. And don’t store it at room temperature for more than 4 days.

….How did it get its name? Cantalupo, Italy. Where it was cultivated in the 1700s
…..Cantaloupe is often available year round, but harvest peaks June through August.
….California and Arizona take the lead in the U.S. for cantaloupe production. China brings home the gold globally.
….Cantaloupe is the most popular melon in the U.S.
….A squirt of lemon or lime juice will enhance or perk up the flavor of a slice of cantaloupe.

Summer Steak Salad

August 4, 2013

This is a great summer salad. The steak and cornbread make for a filling entree and as a salad it is fresh, light, and perfect on a hot summer evening after a day’s worth of work.

July 20, 2013

Today is national ice cream day. In fact, July is national ice cream month. That means you may have already passed up twenty days of sheer indulgence. Guess you have no choice but to play catch up. Don’t feel bad. I’m a total ice cream nut and somehow just discovered this nugget of knowledge.

President Reagan created national ice cream month in 1984. His wish was for us to observe it with “appropriate ceremonies and activities”. What better activity than spending a little time outside churning some homemade ice cream. This was my first attempt at a homemade batch. I can remember making it often with my sisters (under the tutelage of mother dearest) during my childhood. However, I’d yet to tackle the task in my “adult” years. I chose something simple – cinnamon vanilla bean. I also chose to make it Philadelphia style, which means it is very simple and only contains cream, milk, and sugar. The only negative is that it does not keep as long in the freezer as a French style custard based ice cream which I hope to attempt in the weeks to come. I’m curious to see which style I prefer and will certainly share the positives and negatives with you. I have a gazillion flavors in mind and am thinking about substituting honey for the sugar in one batch. Getting excited just thinking about it. For now, go grab a cone and enjoy reading over these fun facts.

….First ice cream parlor opened in New York City in 1776
….The first ice cream machine for the home was invented in the 1840s
….Ice cream floats were created when a soda shop owner ran out of regular cream
….Martha Washington use to serve ice cream to her guests at Mount Vernon
….The ice cream cone was popularized at the 1904 St. Louis World Fair
….Approximately 90 percent of the nation’s population consumes ice cream
….After the U.S., New Zealand is the world’s largest ice cream consuming nation
….Approximately 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream

Pistachio Macarons with Lemon Swiss Buttercream

March 24, 2013

Easter Sunday is around the corner and I hope you find yourself remembering the joys of childhood while cultivating fresh and youthful traditions.

Baskets. Bunnies. Eggs. Fancy and frilly dresses. Jelly Beans. Peeps. Pastels. Tulips.

I thought I would share a couple photos from my first endeavor wearing the hat of French pastry chef. the confectionery. the macaron. Although there is much debate whether this sweet meringue-based cookie’s origin is French or Italian. To me, macarons and French Patisseries are synonymous with one another.

I hope these photos might inspire you before Easter Sunday. Provoke you in the kitchen or perhaps through the doors of a patisserie. Whether yours or theirs this cookie is mildly moist and can’t help to melt in your mouth. It should be shared across the table with friends and family. And known to be presented in so many shades of pinks, purples, blues and greens I can’t help to think it’s the perfect Easter treat. READ MORE

Katie Sue Cooper