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The Carb-iest non Carb Ever.

28 Jan

Well, I’ve been AWOLNation the past few weeks. I’m really sorry about that, but I’m not above bribing you with all sorts of fascinating information to share this week in return for your forgiveness. Pretty please?

Wonderful!

Moving on. Ever since the receipt an artisan bread cookbook that my aunt gave me for Christmas, I’ve been hellbent on trying out a homemade bread. There have been three things holding me back from this: 1.Non-ownership of a bread stone, which apparently is important in the bread-making process. 2. Inability to sweet talk the dough into rising, also apparently important in said process. 3. The recipes are just a bit too time consuming for me to squeeze this in as an after-work project. So yeah…bread fail.

Why bread? Because I am a proud consumer of carbohydrates. Seriously. Even pasta and real bread, if I’m out to a great dinner with the husband or at brunch with the girls.

On a daily basis though, I do try to make nutritious carb choices  – oatmeal, Ezekiel bread, sweet potatoes -but it’s definitely safe to say I indulge some sort of carbs regularly. Which is where the following recipe comes in handy.

So wait, where was I? Ah yes, breadmaking. So my friend Rachele from Fantastically Fresh & Fit posted a recipe for Gluten-Free, Grain-Free Paleo bread on the ol’ Facebook, but I sort of wrote it off (too many “frees”). However, nagged at me a bit and told me to take a second look, and oh – I am so glad I did. In fact, I’ve put together a numbered list about what makes this recipe so rad:

  1. I had all the ingredients in my pantry (rare)
  2. There is not a single sketchy ingredient in the recipe
  3. The pre-baking time was took less than 10 minutes, and….no stone required, no rising necessary.
  4. I nailed the recipe on the first go-round (rarer than unicorns)
  5. It’s high in protein and low in carbs

I could definitely keep going but I think it’s best if you just try it for yourself.

Paleo/Grainless/Gluten Free Bread – adapted slightly from Elana’s Pantry Paleo Bread

PS: All of those fancy “x-free” titles do NOT equate to “eat-an-entire-loaf-of-me-bread,” so carry on as normal in terms of consumption, please.

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • ¼ cup ground flax seed
  • ¼ teaspoon kosher sea salt
  • ½ teaspoon baking soda 
  • 5 eggs
  • 1 tablespoon coconut oil
  • 1 tablespoon honey (optional)
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Place flours, ground flax, salt and baking soda in a food processor and pulse together.
  2. Pulse in eggs, oil, honey and vinegar
  3. Pour batter into a greased 7.5 x 3.5 magic line loaf pan (<- you can use a different size but it will alter the shape of the bread)
  4. Bake at 350° for 30 minutes
  5. Cool in the pan for 2 hours
  6. Cut into slices and serve.

Top with homemade nutella, chia seed jam, use as a the base of the best breakfast sandwich ever, or whatever tickles your fancy ;).

Oh, and naturally I was so delighted that I had to push my luck a little bit, and fell across this gem of a grain-free, white-flourless Pumpkin Bread recipe, which I’m eating as I write this. 🙂

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Butternut Squash & Caramelized Onion Tacos + Skinny Margaritas

11 Nov

Mexican food is pretty much one of my favorite things in life. Ask me what I’m in the mood for and 9 times out of 10 I’ll tell you tacos, chips, guac and a skinny margarita or 2.

One day last year, Jess told me that Cafe Gratitude (one of the best vegan restaurants ever) had amazing butternut squash tacos as a seasonal menu item. I so wanted to be excited about this Mexican addition but I just wasn’t. I thought it sounded bland and texture-less.

Well. I eventually broke down and ordered them. These are a true culinary mystery: I have no idea how caramelized onions and butternut squash create such a flavor explosion, but trust me when I tell you, I died.  Even my husband -who has proclaimed on more than one occasion that he hates butternut squash-  will get down on these babies. They’re that good.

Sadly, they weren’t on the menu for long (sniff), but the story doesn’t end here. They were way too good to leave in the past forever, so Erin & I re-created our own version of them…and I whip these up a little more often than I like to admit.

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We made these for the boys on Sunday night and ate them on her patio while we watched the sun drop into the sea.

The only thing better than a beautiful sunset is a beautiful sunset with a skinny margarita. Luckily, skinny margs happen to be the perfect pairing for these bad boys (<- I’m referring to the tacos, btw).

skinny margs

 

ricky

ricky shaker

erin+me inside

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Butternut Squash Tacos (serves 4-5)

  • About 2 lbs Butternut Squash, cut into cubes (Trader Joes + Whole Foods both sell it pre-cut)
  •  2 cans black beans (rinse well)
  • 2 Yellow Onions
  • Bell Peppers (Optional)
  • Cabbage (Optional)
  • Chopped tomatoes (Optional)
  • Guacamole (recipe below)
  • Vegetable Broth
  • Fresh Sage
  • Tortillas- whatever you prefer. Corn, whole wheat, sprouted corn, spelt, lettuce- whatever blows your skirt up.
  • S+P

Directions:

  1. Preheat oven to 400 F.
  2. Toss cubed squash with enough broth to coat, salt, pepper, and chopped sage. Arrange on a greased + tin foil lined baking sheet. Bake for 30 minutes or until soft. Once squash is soft, blend in a food processor until it becomes a thick puree.
  3. While squash is baking, slice onions into rings. Coat pan generously with OO (about 1.5 tbsp) or vegetable broth and heat on medium. Add onions + cook slowly, turning down heat if they start to brown. Cook until soft and sweet – about half an hour. If you want bell peppers too, add them about 15 minutes in.
  4. Assemble Tacos with butternut squash puree, black beans, guacamole, sauteed/caramelized onions, and veggies of choice.

Guacamole

guac

1 large or 2-3 small avocados.

Mash with juice of 1 lime,  1 minced garlic clove, salt and pepper, chopped red onion, and chopped tomato to taste.

Skinny Margaritas (makes 4)

  • 8 oz reposado tequila
  • Juice of 6 limes
  • Juice of 2 Oranges
  • Splash of Fresca or soda water, depending how sweet you like it.

Combine in a shaker & pour over ice. 

So go ahead and give these bad boys a whirl: they’re inexpensive, they’re easy, and I promise they will impress even your most carnivorous friends. And if they don’t, it’s nothing an extra margarita won’t fix.

erin+me outside

XO

M

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