Gluten Free recipes on Decadently Fit

Category: Gluten-Free

22
Aug
2014

Lemon Panna Cotta with Dragon Fruit Gelee

categories: Dairy Free, Desserts, Gluten-Free, Snacks, Uncategorized, Vegan

My new kick of trying and making new things continues. I can officially say that panna cotta and dragon fruit can be checked off the list. I have always wanted to try them. They both sound so mysterious and foreign to me. So why not get crazy and try them at the same time!

I’ll be honest, I was not sure what to expect with the dragon fruit. She looked (yes she) so exotic and travelled. I was scared and excited. The outside surface looks scaly and feathery. I needed to open her up and check her out.

The flesh of the fruit is stunning! Nature’s pallete is simply amazing. It was the brightest pink I could ever imagine seeing, speckled with seeds reminiscent of a kiwi. Some varieties has white flesh too.

What I thought it was going to taste like and what I got were completely different. I expected a sour, yet sweet, but strong flavor. In reality it was mild, slightly sweet, with a gentle texture less firm than a kiwi.

I can’t even remember why I thought to pair the dragon fruit with a panna cotta, let alone a lemon panna cotta, but it just sounded refreshing. It was five thousand degrees outside and I wanted some relief.

What exactly is panna cotta? Translated from it’s Northern Italian roots it means ‘cooked cream’. Hmmm. Well cream doesn’t get along with my stomach very often so I knew I would have to be creative to make it “me” friendly. In it’s orginal form cream is combined together with sugar, vanilla and gelatin over heat and then sets in the fridge. It can be served with fruit or plain. I am so not a plain Jane, I knew the bright dragon fruit would be the perfect accessory for the panna cotta to shine.

Not ever having a panna cotta I had to do some serious research on what I was getting into. So to the internet I went. Apparently I am the only one that has never had panna cotta or made it. There is a plethora of recipes out there. Not one really screamed to me, so of course I made up my own hodge podge of a billion recipes.

So lets recap. I have never made a panna cotta in my life and made up my own recipe for it. Then I decided to serve it to 3 other very experienced food bloggers at our second Inland Empire Food Bloggers meeting. Not my brightest moment. THANK GOD it worked. Phew. Although I have nothing to compare it to I thought it was darn good and my fellow bloggers liked it as well.

You will be excited to know that in addition to dragon fruit’s beauty she also has many health benefits; high in vitamin C, full of antioxidants, good fats and protein from the seeds, and 1 gram of fiber per 100g of fruit.

Typically pitaya is grown in South and Central America, Asia and Mexico. When shopping for this beauty of a fruit look for skin that isn’t blemished and not molded.

Since I chose to make my panna cotta without any dairy this baby is pure vegan, gluten-free and scrumptious.

Now that you are armed with the knowledge to pick the best dragon fruit and make panna cotta, you should go for it. Speaking of, there is a panna cotta in the fridge with my name on it. Toodles!

*Disclaimer* I was not compensated for this post. All opinions are my own. The dragon fruit was supplied by Melissa’s Produce. To purchase this product and many other incredible products click here.

Lemon Panna Cotta with Dragon Fruit Gelee

Author: Rebekah Gusman

Nutrition Information

Serves: 6

Serving size: 1
Calories: 203

Fat: 7.6
Saturated fat: 5
Unsaturated fat: .3
Trans fat: 0
Carbohydrates: 32
Sugar: 30
Sodium: 44.2
Fiber: .4
Protein: 3.5
Cholesterol: 0

Recipe type: Dessert

Cuisine: Italian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

A bright and tangy dragon fruit gelee tops a light and tart lemon panna cotta.

Ingredients

Lemon Panna Cotta
6 tablespoons lemon juice
3 teaspoons, unflavored powdered gelatin
1 cup full fat coconut milk
1 cup almond milk
½ cup honey (maple syrup for vegans)
2 tablespoons lemon peel, grated or minced
1 teaspoon vanilla extract
Dragon Fruit Gelee
2 ounces of boiling water (can be done in microwave safe mug)
2 teaspoons, unflavored powdered gelatin
½ dragon fruit, pureed
3 tablespoons honey (maple syrup for vegans)
1 tablespoon lemon juice

Instructions

Lemon Panna Cotta
Sprinkle gelatin over the lemon juice, let sit for 10 minutes.
Combine the remaining ingredients in a heavy saucepan until steam forms. Stir the gelatin into the warm mixture till dissolved over low heat.
Pour mixture evenly into ramekins, mason jars or small glasses.
Cover with plastic wrap and refrigerate till set.
Dragon Fruit Gelee
Stir the gelatin and water together till dissolved.
In a medium bowl combine the dragon fruit juice, honey, and lemon juice.
Combine the gelatin and dragon fruit mixtures.
Distribute the dragon fruit mixture evenly over each set panna cotta.
Refrigerate till gelee is set, about 4 hours.

18
Aug
2014

Pork Tenderloin with Fig and Grape Compote

categories: Dairy Free, Gluten-Free, Main Dishes, Miscellaneous, Uncategorized

One can only hope that as we get older we learn and grow progressively. I discovered my love of cooking as soon as I was able to read. At five years old I received my first cookbook, I was instantly hooked. I read that book over and over again. Then moved on to the Joy of Cooking, which I destroyed reading so much.

Present day my cookbook collection has tremendously grown in size, now including Juila Child, Bobby Flay and Jamie Oliver. In each of these cookbooks there are recipes that intimidate the crap out of me. So naturally I see these scary recipes as a challenge.

I made a goal for myself this year to do things that truly challenge me. Make and develop recipes that I have never done before, while keeping them healthy. I’ve been sticking to the things that I am comfortable with for too long. It’s time to break out of my culinary comfort land and add new skills to my growing repertoire.

Melissa’s Produce recently sent myself and three other talented Inland Empire Food Bloggers (IEFB) a mystery box of their seasons best. We challenged ourselves as a group to make recipes using the ingredients that came, whatever they were.

The day it came I was like a little kid on Christmas. I had been having a crudtastic day and this box of goodness brightened my day like only a great box of produce can.

This simple, but heavy brown box was filled with four types of grapes, three types of figs, a young coconut and two dragon fruit. Christmas was the wrong holiday to use to describe this box. It felt much more like crisp, comfortable fall meets a tropical vacation. Sounds like my kind of trip.

The grapes were a huge hit in our house. All four varieties had my boys coming back to the kitchen for more. They hated waiting for the green light to devour them after I finished with what I needed. Among the quad of grape flavors were black muscato, red muscato, champagne, and cotton candy. I loved them all, but the red muscato were my favorite.

Grapes have a whole host of benefits including:

supports muscle recovery
fights diabetes
fights fat
improve brain power
fat cell storage reduction
protects heart
fights inflammation

The trio of figs made me anxious. The last time I had a fig I was seven. If you follow me you know that there is only one food that is on my do not eat list, beets. It’s not that I don’t like figs. Actually the extreme opposite. I ate so many figs straight from my grandfather’s friend’s tree when I was seven that I made myself extremely sick. Why no one stopped me before I devoured 20 raw figs I can’t say. All I know is that I never wanted to touch one after that.

So as you can imagine I was concerned when I opened the box. I cautiously tasted each of the figs; Mission, Brown Turkey, and Tiger. I was brought back to why I devoured so many in one sitting. Figs are sweet, fiber and calcium filled treats. The 5.5g of fiber per fig explains my stomach issues after eating too many. I am happy to say that eating an appropriate amount I was perfectly fine.

I can’t wait to tell you about the dragon fruit and young coconut, so stay tuned for another post where I gush about them in detail!

Being that both grapes and figs have a high sugar content I wanted to make a savory dish. It also needed an acid component to cut through the sugar. Wine immediately came to mind. after searching through recipes I finally decided this was a time to challenge myself. Not only have I never made a compote, I have never actually had one either. Not knowing what to expect in the end was going to make this even more challenging. Challenge accepted.

The final product made my taste buds sing. I have learned that a compote is a reduced, yet chunky sauce. The fruit doesn’t break down completely, but the sugars release and create a syrup like base for the fruit. The gentle spice of the garlic and ginger in the pork make this a perfect pairing to the light sweetness of the compote.

It may sound like a complicated dish, but it couldn’t be easier. The pork can be marinated and frozen up to three months (thaw in the fridge overnight). The compote can be made up to 3 days in advance or frozen up to 3 months, defrosted in a pan over low heat till heated through.

The bright raspberry color of the compote and yellow dots of mustard seed make this vibrant dish a dinner party must. Impress your friends with this stunning dish. You can even pretend it took all day. I won’t tell, I promise!

For step by step directions, scroll down to the recipe below.

Want to see what my fellow bloggers did with their mystery box from Melissa’s?

My rockin’ fellow blogger Natalie from The Devil Wears Parsley made an out of this world Fig & Grape Pork Loin Roulade Sandwiches w/ Coconut Gravy & Dragon Fruit Greens.

The extremely talented Sara from My Imperfect Kitchen made a mouth watering Fig Grape and Walnut Spread.

Sue, the vivacious writer of It’s Ok to Eat the Cupcake came up with a dazzling recipe for Quinoa with Roasted Grapes and Grilled Chicken.

To find a store where these succulent fruits are sold please click here.

*Disclaimer* Thank you to Melissa’s Produce for sponsoring this post through supplying the figs, grapes, coconut and dragon fruit. I was not compensated for this post. All opinions are my own.

07
Aug
2014

Chocolate Strawberry Protein Smoothie

categories: Breakfast, Dairy Free, Gluten-Free, Main Dishes, Quick Meal, Smoothies, Vegan

It’s that time of year again moms and dads. School is back in session. No more night swimming or sleeping in. The mom only overnight wine tasting tours are on hold. The leisurely weekday breakfasts have come to a sudden halt. There is a gloom in the hot molten air that can only be described as buzz kill.

I’m sure some of you are scratching your heads as to why we are already back in school. Ask California’s Governor Jerry Brown to answer that one for you. Apparently it had something to do with California Standard testing which has been dissolved. Hey Jerry! Can we have a September start date again?

Back to reality. Literally. 6:10 a.m. wake up times are again my new reality for the next 10 months. Back to being super organized in the morning, even more so since I have two in school. Two completely different lunches to pack, two kids that lose shoes on a daily basis, two kids to keep from killing each other while they brush their teeth. The most handsome third grader and first grader are now in my midst.

With the organized chaos that ensues every morning sometimes I forget to make food for myself. For instance, this morning I made 3 breakfast sandwiches with a side of strawberries. As my husband and two boys were eating their sandwiches I looked down at the plate I set out for myself. Empty. With only 10 minutes before departure time my stomach growled loudly, reminiscent of the mountain lions that keep coming out of our foothills. My only option was to make a smoothie, another sandwich wasn’t in my time constraint.

I’ve made this smoothie once before and inhaled it, creating massive brain freeze. This time I used self control as to not repeat such idiocy. In a moment of clarity I remembered that I had promised to post the recipe about a month ago on my Instagram.

So as promised here is the healthiest well balanced version of a chocolate covered strawberry you will ever ingest. This smoothie has a whopping 26.5 grams of green organic whey free protein. I started using the Orgain protein powder because it took care of my aversion to whey in my protein shakes. This powder is a legit source of clean protein made from Organic Brown Rice Protein, Organic Sprouted Chia Seed, Organic Hemp Protein, and Organic Pea Protein. The sugar comes from monk fruit and organic stevia.

We need to talk about the raw green chocolate powder in this smoothie. If you haven’t started using raw green powder start today. These powders are nutrient dense and cost less than buying the 1 pound of greens it takes to make 1 ounce. Because the powder is raw the enzymes are still in tact when they are turned into powder form. Raw greens will give you increased energy and repair cellular damage. I know the next question, “what does it taste like?”. My honest answer is I have no clue. I always put it in a smoothie and I can’t taste it.

This surprisingly vegan, gluten-free smoothie will easily make it’s way into your rotation. It’s incredibly filling, nutrient dense, and above all it tastes like dessert. I hope you enjoy it amongst the controlled chaos in your life. Cheers!

Now for some exciting news! As of August 4, 2014 I became a full time food blogger! Woohoo! So what exactly does that mean? More posts with more healthy, decadent recipes. More giveaways, more awesomeness that you will notice in each post. So stay tuned! If you haven’t already, now would be the perfect time to subscribe to the blog so you don’t miss anything. A lovely email with the newest post comes straight to your inbox. No checking social media to make sure you didn’t miss anything.

You can subscribe by typing in your email on the right hand side of the homepage.

Questions? Comments? Feel free to leave a love note at the bottom of this post.

Feeling social? We are on Pinterest, Instagram, Facebook and Twitter.

30
Jul
2014

New York Style Vegan Cheesecake

categories: Dairy Free, Desserts, Gluten-Free, Vegan

There came a time in my journey towards a healthier me that I really started missing my former fatty friends. No, I am not making a rude comment about anyone in my life. I am referring to the unhealthy food choices that I constantly made.

I used to love McDonald’s french fries. Actually, let me rephrase that, love, love, LOVED McDonald’s french fries. There was something about those salty, hot sticks of pleasure that just made me happy. Now they make me sick. I am happy to say that fatty friend has not passed my lips in….well I can not remember when. Good riddance.

Then there were the ridiculously large portions at any restaurant, which we would go to a couple of times a week. More former fatty, GMO, preservative filled, friends like Chili’s, T.G.I. Friday’s, & Applebees. Nothing they serve is fresh, and the amount of bad for you food that is put on your plate is mind-blowing. I miss none of these restaurants.

Alas, there is one fatty friend my heart will always long for. Who am I kidding? My heart? We all know it’s my stomach. Let me explain it this way. You know that one friend you had growing up that your mom told you was bad for you? You know the one that never did anything good but made you feel great when you were around them? Well that is how cheesecake is for me. I know it’s bad for me, but I just can’t quit.

I know I am not alone in my love affair with cheesecake. It’s the one dessert that most people can agree on. It’s smooth, creamy, sweet and savory. What’s not to love? Well there is that one thing, the damn calories! One slice of New York style cheesecake holds a whopping 710 calories. In the midst of devouring a heavenly piece of cheesecake that is the last thing I think about. But then it comes, the guilt. The ‘Why do I love that stuff so much that I would do this to myself?!”, self loathing.

One of my infamous cravings came on the other night. I knew I couldn’t go down the fatty friend road. I ‘ve been working way too hard lately to undo all of my work. I went on a hunt for a healthy version that was great, not just good. It had big shoes to fill if it was going to take the place as my new cheesecake BFF.

I stumbled upon a version on the Minimalist Baker. (If you have never heard of them, click on over and check them out. So awesome!). They had a recipe for Simple Vegan Cheesecakes that sounded like what I was looking for. I thought I would give it a shot, but hope for the best.

I changed the recipe to fit my needs and what I came up with was astounding. I honestly could not tell that it was vegan, and gluten-free. I hate labeling this dessert as vegan or gluten-free because of the stigma that comes with it. Most people make faces when they hear those words. But, in my very picky, meat and potato eating, brutally honest husband’s own words, “It is really, really good!”.

I can truly say I have found a new skinny friend to add to my growing repertoire. Eating healthy isn’t always easy, but recipes like this make it much easier.

___________________________________________________________

Vegan New York Style Cheesecake

Adapted from Minimalist Baker

12 Servings

Crust:

1 cup fresh dates, pits removed

1 cup salted almonds

1 tablespoon ghee (or vegan butter like Melt)

Filling:

1 1/2 cups cashews, soaked for 6 hours

1/4 cup fresh lemon juice

2 tablespoons vanilla

1/3 cup melted coconut oil

1/2 cup agave (honey for non-vegans)

1/2 cup + 2 tablespoons full fat coconut milk (refrigerated upside down 12 hours)

Topping:

1 8 oz. container vegan cream cheese

1/4 cup agave (honey for non-vegans)

2 tablespoons fresh lemon juice

1 tablespoon vanilla

Directions:

Line the bottom of a 9 inch spring form pan with parchment paper.

Soak the dates in hot water for 10 minutes.

In a food processor pulse the dates, almonds, and ghee till finely chopped and well combined. Mixture should stick together when pressed into the bottom the spring form pan. Evenly press the mixture into the bottom of the pan. Put in the freezer to set while making the filling.

Using a food processor or blender combine all filling ingredients till completely combined and smooth. Remove the crust from the freezer and pour the filling on top of the crust. Using a spatula (or back of a spoon) spread the mixture evenly in the pan. Return back to freezer for 4 – 6 hours.

Using a food processor or blender puree the topping ingredients till smooth. Pour over the filling, spread evenly. Return to freezer for 2 hours.

To serve, cut into 12 equal slices, serve immediately or let thaw for 10 minutes before eating. Store in freezer.

Nutrition

Servings: 12• Size 1/12th of the Cheesecake • Calories 399: • Fat 27.4g • Carb: 36.8g • Fiber: 2.5g • Protein: 5.9g • Sugar: 28.6g • Sodium: 215.5mg • Cholesterol: 2.8mg

<br />

12
Jun
2014

Chocolate Paleo Energy Bites

categories: Dairy Free, Desserts, Gluten-Free, Snacks, Uncategorized, Vegan

I get hungry, a lot. I eat 3 meals a day but I need daily snacks to hold me over to each meal. I don’t purchase bad snack options because I know I will eat them if available. BUT, my lovely husband used to bring tempting devilish snacks into our home. Chips, donuts, oreos, you name it. So every now and then I would get a craving for an item on the “Do not eat” list, and go nuts.

Thank goodness in the last month he has decided to come over to the fit side. Hallelujah! Every morning he wakes up at 5:45 a.m. to work out, and has cleaned up his diet tremendously. Needless to say I am incredibly proud of him.

Due to his change in eating, the bad stuff is no longer crossing the threshold into our pantry. Instead I need to make sure I have snacks for both of us now. Two hangry people in the afternoon can be dangerous. I keep the obvious staples, like hard-boiled eggs and hummus on hand, but sometimes that doesn’t quite hit my sweet spot. My sweet tooth needs to be fed every now and then.

Chocolate Almond Energy Bites hit my sweet spot every time. Two small bites pack almost 4g of protein, enough carbs (7g) to level your blood sugar. The good fats and fiber give you a satiated feeling, making the bridge to your next meal a happy one.

The bites last in the fridge for two weeks, but can be frozen for up to 3 months.

Do yourself a favor and make a large batch so you always have a healthy, yet decadent option ready.

_________________________________________________________________________

Recipe

Serves 12

1 1/2 cups whole almonds

1/2 cup dark chocolate chips (can use vegan chips, I love Enjoy Life!)

1/2 cup unsweetened dried flake coconut

2 teaspoons water

Directions:

In a food processor pulse the first 3 ingredients till smooth, but still has some texture. Add in the water one teaspoon at a time, pulse till combined.

Using a melon baller scoop up the mixture, press mixture firmly, and then roll into a ball.

Refrigerate till firm or freeze till ready to use. If frozen, thaw at room temperature for 30 minutes before eating.

Nutrition

Servings: 12• Size: 2 bites • Calories 124: • Fat 9.5g • Carb: 7.7g • Fiber: 1.6g • Protein: 3.3g • Sugar: 2.6g • Sodium: 92.9mg • Cholesterol: 2.2mg
<br />

25
Mar
2014

Paleo Carrot Cake & Throwdown {$50 gift card giveaway}

categories: Desserts, Giveaways, Gluten-Free, Low Carb, Paleo, Uncategorized

{giveaway has ended}

Spring has officially sprung, the signs are everywhere. Birds are busy building their nests. The intoxicating smell of blooming flowers is in the air. All of this means that Easter is on it’s way! Not only do I love this holiday for spiritual reasons, but for the candy, cakes, and sugar.

My name is Rebekah and I am/was a sugar-a-holic. Even though I have cleaned up my diet tremendously, this is the area I still struggle. If there is a Reese’s Peanut Butter Egg within 5 feet of me, I will seek and destroy. It’s embarrassing to be caught shoving said egg in your mouth by your 5 year old. The yellow wrapper and chocolate lining my lips didn’t help. Sorry C-Bear, I owe you.

My addiction to sugar is so bad that I gave it up for Lent this year. What is Lent? Christians & Catholics use this time of year to give up anything that may take their focus away from God. It symbolizes the sacrifice that Jesus made for us. So for 40 days we try to simulate a sacrifice. For me that means 40 days without processed sugar.

The Lent period starts Ash Wednesday and ends on Easter Sunday. There have been serious temptations sent my way, but I have stood firm against the sugar demons. Don’t worry, those peanut butter eggs don’t stand a chance on Easter. Hide your eggs, hide your chocolate, I’ll be on a mission to give my self a horrible stomach ache. Then I won’t want to touch it for at least a day, maybe day and a half.

Another favorite spring time treat of mine is carrot cake. I can’t resist the buttery, sweet, carrot filled, cream cheese topped cake. In moderation it wouldn’t be so bad, but I don’t know anyone who is satisfied with a small sliver of the carrot-filled goodness. I want a satiating piece.

Wanting a satiating piece of carrot cake was one of the reasons I started conjuring up a healthy version. Giving up processed sugar was the biggest reason. This was truly a passion project. It took many tries to get it right, but I am truly proud of the finished project. You will not find any ounce of processed sugar or grains in this paleoan beauty. All you gluten-free lovers can eat this proudly. Vegetarians, you can enjoy this freely. Clean eats all the way.

The sweetness in the cake comes from a mixture of dates, pineapple, and carrots. I used Bob’s Red Mill Hazelnut Flour and Coconut Flour for the base. Then added in Bob’s Arrowroot starch to stabilize the cake. To frost this luscious grain-free goodie, I blended together coconut oil and pure maple syrup. I know it sounds strange, but it is out of this world good.

It’s hard to tell that this is a healthy version of the naughty nosh. This cake would be the perfect end to your Easter dinner. Or any dinner you choose to serve this season.

If you are looking for the best decadent, playful versions of carrot cake, check out my friends Jillian, Barbara, and Angela’s recipes.

After you check them out, enter to win a $50 gift card to the store of your choice! You can enter multiple times by following each of our social media outlets. Click the link below to enter!

carrot_cake_cheesecake_cake — Jillian’s Bakery Style Carrot Cake Cheesecake Cake from Food Folks & Fun

carrot-cake-brownie-bars-feature — Barbara’s Carrot Cake Brownie Bars from Barbara Cooks

ang carrot cake — Angela’s Rainbow Carrot Cupcakes from Aloha: Yinz Mangia

carrot cake slice feature1 — Paleo Carrot Cake from Decadently Fit

Enter giveaway by clicking rafflecopter link below!

a Rafflecopter giveaway

_______________________________________________________________________

Paleo Carrot Cake

Serves 16

Cake

12 dates, chopped

1 1/2 cups boiling water

1 teaspoon baking soda

1/2 cup chopped pineapple, packed

3 cups carrot, finely shredded

6 tablespoons Melt Buttery Spread (or other vegan butter), melted

4 eggs, room temperature

3/4 cup Bob’s Red Mill Hazelnut flour

1/2 cup Bob’s Red Mill Coconut flour

1/4 cup Bob’s Red Mill Arrowroot starch

4 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon fine sea salt

1 teaspoon baking powder

1 t. baking soda

2 teaspoons vanilla

Frosting

6 tablespoons pure maple syrup

1/2 cup room temperature coconut oil (do not melt)

Cake

Pre-heat oven to 350 degrees.

Prepare a 9 inch spring form pan by greasing the sides and bottom with Melt, and cutting a parchment paper circle to fit the bottom of the pan.

Combine the dates, boiling water and teaspoon of baking soda. Set timer for 10 minutes.

After time is up, use a fine strainer to remove dates from mixture. Pulse dates 1 minute in food processor. If the mixture is too thick to pulse, use 1 tablespoon of orange juice at at time to make it easier. Do not liquify the mixture, it should still be somewhat chunky.

In another bowl, combine the flours, cinnamon, nutmeg, salt, baking powder and baking soda together.

In a large mixing bowling, whisk eggs till frothy. Whisk in the Melt slowly. With a wooden spoon mix in the dates, then the pineapple, carrots and vanilla.

Combine the wet mixture with the flour mixture till everything is incorporated well.

Pour batter into spring form pan and cover with foil.

Bake for 30 minutes, then remove foil cover and bake for another 30 – 40 minutes, or until cake is done. It will be done when middle of cake springs back to gentle touch.

Frosting

With an immersion blender or high power blender combine the two ingredients till smooth. Frost the cooled cake and enjoy.

Cake can be store at room temperature up to 3 days.

Servings: 16• Size: 1/16 • Calories: 248• Fat: 15.5g • Carb: 25g • Fiber: 3.4g • Protein: 3.4g • Sugar: 18g • Sodium: 222mg • Cholesterol: 53mg

07
Mar
2014

7 Minute Hummus

categories: Appetizers, Condiments, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Miscellaneous, Quick Meal, Side Dish, Uncategorized

Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.

I’m going to assume that it was never present in my home due to the regional differences in my heritage. Or it may have been considered hippy food. My parents were and are far from being hippies. How I ended up with a hippy soul I am not sure.

Anyhoo.

Fortunately, not only has it become a mainstream staple, but it is even easier to make. Ingredients like tahini paste are no longer only sold at health food stores. Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.

This healthy comfort food is also chocked full of health benefits. Fiber, protein, and healthy fats make it a great way to snack. I love dipping assorted vegetables in the creamy goodness.

Did you know chickpeas can help maintain your blood sugar? They can also help prevent cholesterol from sticking to the walls of your blood vessels.

Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make. Seven minutes may be an exaggeration in time it takes to make it.

For all of my lent practicing friends, hummus is a great alternative to meat on Fridays. I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.

Now that I am drooling, here is the recipe.

_______________________________________________________________________________

7 Minute Hummus

Serves 5

1 – 15 ounce can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

4 tablespoons tahini

1 garlic clove

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons water

paprika, to sprinkle on top

Method

Rinse the chickpeas in a mesh strainer with cold water. Set aside to drain. Then pat dry.

Put all the ingredients in a food processor, minus the water and paprika. Process till combined.

Scrape down the sides with a rubber spatula then add the water. Process again till smooth.

Serve in a bowl and sprinkle with paprika. Traditionally olive oil is drizzled over the hummus to serve. I do not because I do not want the added calories.

Can be refrigerated up to a week in an air tight container.

Servings: 5• Size: 1/4 • Calories: 165• Fat: 9.3g • Carb: 15.4g • Fiber: 4.6g • Protein: 5.1g • Sugar: 1g • Sodium: 600mg • Cholesterol: 0mg

11
Feb
2014

Turkey & Pork Chili (crockpot)

categories: Crock Pot Recipe, Dairy Free, Gluten-Free, Low Carb, Main Dishes

Well it finally happened, winter has graced us Californians with her presence. I was enjoying our overly extended fall/summer. But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high. The perfect weather party needed to end. The rest of the country can stop cursing at us now. Or maybe not. This is what our weather forecast looks like through the next week.

For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain. I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather? You don’t really think Californians go out in this do you? We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can. For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera. Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter. I love making comforting soups and warming chili. Actually, I love making chili all year long. It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities. Like snow flakes not one is the same. Some people like chili with beans, some like it only ‘con carne’. Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans. Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above. Oops. Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish. This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

The main ingredients are lean proteins; ground turkey, and ground pork. The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient. Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody. The chocolate melts into the dish intensifying the flavor of the chili. The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes. You won’t be able to tell it’s there, but I insist on you adding it. It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet. The options are endless. Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots. It freezes well. Enjoy!

I would like to welcome visitors from Giftie Etcetera. If you like what you see please subscribe so you can receive new recipes as I post them. Thanks for stopping by!

_________________________________________________________

Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven. Brown the meat, then add the onions, garlic, salt and black pepper. Transfer the meat to a large crock pot. Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours. During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil. Brown the meat, then stir in the onions, garlic, salt and pepper. Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan. Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer. Simmer on low with lid on for 30 minutes. Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes. Remove from heat.

Serve with your favorite toppings. ex: diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup • Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar: 7.8g • Sodium: 464mg • Cholesterol: 37mg

10
Feb
2014

Fudgy Flourless Dark Chocolate Torte

categories: Dairy Free, Desserts, Gluten-Free, Low Carb, Miscellaneous, Uncategorized

If you were on a desert Island what one food would you bring? A sane person would most likely bring something that they can grow. They might even bring something that can continually reproduce like chickens.

Not me. If I was stuck on a desert Island, I would bring chocolate. More specifically dark chocolate.

Since I was little I have craved the midnight colored confection. As I have grown into adulthood my love for the treat has increased. It’s not my fault though. The addiction runs in my family. Here are 3 cases that prove my theory.

Case #1: After my grandmother passed away, the tough job of cleaning out the house had to be done. Hidden all over the house we found loads of chocolate. I’m pretty sure it was even in the bathroom and laundry room. Buried treasure everywhere.

Case #2: Starting at a young age my aunt would find chocolate and ice cream containers under my cousin’s bed. She has since learned to hide her addiction better. She now has learned to lock herself in the bathroom, consume said treat and dispose of the wrappers in the outside trash. Her 3-year-old daughter caught her once, but she bribed her with chocolate not to tell.

Case #3: I have passed on this gene to both of my boys. The biggest addict is my oldest mini me. He won’t even glance at a dessert unless it is entirely composed of chocolate. He’s seven people. I’m sure the amount of chocolate I consumed while pregnant has nothing to do with this. It’s the genes.

Now that I have proved my point I’ll move on.

Valentines Day is just around the corner. Over the past couple years we have celebrated as a family rather than just the husband and I. We love celebrating our love for our family.

I cover the dining room table with a shiny red table-cloth, and set it with my fine china and crystal glasses. We dim the lights, light a few candles and indulge in a meal saved for this day. The last two years the menu consisted of lobster tails (bought on sale of course), wedge salads and a nice steak.

Since V-day is synonymous with chocolate, we always finish off our evening devouring it any way we can. Last year we scoured the pantry and fridge for items to dip in chocolate. The short list of items include: bacon, strawberries, raspberries, pretzels, and pistachios.

This year I opted for a gluten-free, healthier, decadent chocolate dessert. After many attempts at a perfect flour-less chocolate cake, this dark temptress was born.

The cake contains zero butter and zero flour (gluten). Coconut oil and coconut milk have taken the place of the butter fat. Bob’s Red Mill ARROWROOT STARCH has taken the place of flour, making sure that it doesn’t fall apart. These three super foods create a smooth fudge like texture.

What exactly is arrowroot? The easily digested root based powder is used in place of cornstarch. The flavorless thickening agent is low in calories and doesn’t cloud your finished product. Instead it adds a beautiful sheen. Arrow Root is being used more and more in Gluten-free and Paleo cooking.

If you are gluten-free, follow a Paleo Diet, low-carb diet, have celiac, or just like to eat clean lower calorie versions of your favorites, this luscious chocolate dessert is for you.

_____________________________________________________

Fudgy Flourless Chocolate Torte

Serves 12

8 oz. 72% dark chocolate (if GF make sure you choose a GF one)

1/2 cup coconut oil, melted

1/4 c. hot coffee

1/2 c. full fat coconut milk (canned)

4 large eggs, room temperature

1 cup coconut sugar

4 tablespoons Bob’s Red Mill (coupon) arrowroot powder

1/8 teaspoon fine sea salt

1 teaspoon pure vanilla extract

Pre-heat the oven to 350.

Line the bottom of a 9 inch spring form pan with parchment paper, cut to fit. Cut another piece of parchment the exact same size and set aside. Lightly grease the sides of the pan with coconut oil. Cover the bottom outside of the pan with enough foil to prevent water from seeping into the pan.

Break apart the chocolate and place in food processor. Process until crumbly. Add in the sugar, salt and the arrowroot. Process for 30 more seconds.

In a small saucepan melt the oil and coconut milk with the coffee and vanilla. Heat till it just starts to simmer. Remove from heat. With the food processor on, pour carefully into the chocolate mixture. Be careful not to burn yourself! Process till a pudding like consistency is reached, about 1 minute.

Pour into prepared pan. Tap pan on the counter to level, or use off set spatula.

Cover the mixture with the second piece of parchment paper. Place the spring form pan inside of another larger pan. Pour enough boiling water into the second pan, so that it reaches halfway up the side of the spring form pan to create a water bath. Place the pans in the oven. Bake for 45 minutes.

Remove from oven. Allow to cool completely, and remove parchment paper before serving.

Refrigerate any leftovers up to a week. Can be frozen up to 3 months. Defrost in fridge over night before eating.

Questions about this recipe? Please post a comment below, or email me at decadentlyfit@yahoo.com

Servings: 12• Size: 1/12th of the torte • Calories: 238• Fat: 19g • Carb: 17g • Fiber: 1.4g • Protein: 3.5g • Sugar: 12g • Sodium: 44mg • Cholesterol: 61mg

This post was not sponsored, all opinions are my own. I just really love Bob’s Red Mill products that much.

29
Jan
2014

Strawberry Hot Wings (baked)

categories: Appetizers, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Side Dish

In four days Americans will gather to watch the Seahawks and Broncos battle for the coveted Lombardi Trophy and declare themselves World Champions.

For us non-NFL lovers, thankfully Superbowl parties are not just about watching the game. It’s an excuse to hang out with friends and of course eat. Next to Thanksgiving, Super Bowl Sunday is the second highest eating day. On average, 1,200 calories and 50 grams of fat are consumed by fans of pig skin chasing.

Domino’s Pizza has reported they deliver 11 million pizzas on game day.

11 million pounds of chips are consumed, 4 million pounds of pretzels, and 51.7 million cases of beer will be purchased for the day.

Among the more popular, traditional foods are hot wings. More than 1.23 billion wings and drumettes will devoured by cheering fans this Sunday. A successful Superbowl party must have these among the smorgasbord.

As much as I love a spicy, sauced covered wing, I cringe at the nutritional facts. In only five Hooter’s wings, there is 866 calories, 63g of fat, and 25g of carbs. Lord help us. You would have to run 95 minutes, maintaining a 10 minute mile pace the entire time to burn those calories. Not even in moderation would these be beneficial to your waist line.

In my super skinny version of the North American favorite, there is only 172 calories, 7.8g of fat, and 6.1g of carbs for the same serving. A huge savings in your calorie bank.

How did I reduce the calories that dramatically? I removed the fatty skin and I baked them. There is zero butter in the sauce. Instead I replaced it with Melt rich and creamy spread. Melt contains only good fats, like virgin coconut oil, and ghee.

This spicy, sweet, hip friendly version of wings would be a great addition to any Superbowl party. Even if your team loses at least you will have won bragging rights to the best tasting, healthiest dish of the day. You also won’t have remorse for what you ate.

What ever team you are rooting for I hope you have a fun, safe, calorie friendly day! Go Trojans!

_________________________________

Strawberry Hot Wings

Serves 6 – 3 wings each

30 chicken wings/drumettes, skin removed (half of each)

salt, pepper & chili powder to season

2 garlic cloves, minced

2 flats of strawberries, you need 1 1/2 cups of pureed strawberries

1/2 teaspoon white pepper

1/2 teaspoon worcestershire sauce

4 tablespoons Melt buttery spread

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon mustard

1/2 teaspoon apple cider vinegar

1 tablespoon honey

1/2 tablespoon tabasco (more or less to your desired heat level)

Organic Canola oil in a Misto sprayer (preferred) or store bought non-stick version

green onions, diced (optional for garnish)

Preheat oven to 425 degrees.

Rinse and dry the chicken completely. Sprinkle each side of the wing with a small amount of salt, pepper and chili powder. Set chicken on a wire rack that is resting on a cookie sheet, lined with parchment paper. Spray each piece of chicken lightly on both sides with canola. Bake for 35 – 45 minutes or until the chicken is cooked through and crispy.

When chicken is done remove from oven and baste both sides with sauce. Return back to oven for 1 minute. Remove from oven and baste one more time. Serve hot. Garnish with green onions.

Sauce

Melt the buttery spread in a medium sauce pan over medium low heat. Add in the strawberry puree, garlic powder, garlic, pepper, worcestershire, onion powder, honey, tabasco, mustard, and vinegar. Bring to a simmer. Reduce by half. Remove from heat.

Servings: 6• Size: 5 pieces • Calories: 172• Fat: 7.8g • Carb: 6.1g • Fiber: 1g • Protein: 21.3g • Sugar: 4.9g • Sodium: 239mg • Cholesterol: 0mg