A simple recipe that is packed with nutrients, a balance of sweet and savory, and is made in about 30 minutes.
This dish is packed with protein, the building block of all cells in the body along with iron and vitamin A.
Ingredients:
4 teaspoons olive oil
2 tablespoons Dijon mustard
3 tablespoons black or brown mustard seeds
2 tablespoons organic maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 1/4 pound cod fillet, cut four (4) 5 ounce pieces
1 fennel bulb, thinly sliced
1 shallot, thinly sliced
12 cups of kale, spinach, mustard greens, collards; a combination of these or choose
Directions:
Heat a pan on medium heat; add olive oil (2 teaspoons). Add mustard seeds and stir to coat. Cover and cook until the seeds pop; about 5 minutes. Turn off heat;let pan rest covered until the popping stops. Stir in Dijon mustard, maple syrup, vinegar, salt, and pepper; set aside.
Turn broiler on in oven. Line a baking sheet with foil and place cod on baking sheet in a single layer. Spread Dijon mixture over the top of the cod. Place on top rack in oven; broil until cod flakes easily when tested with a fork. Remove from oven and cover with foil to keep warm.
Heat a pan on medium heat; add olive oil (2 teaspoons). Add fennel; saute. Add shallot;saute. Add greens; cooked until wilted (about 2 minutes).
Spoon greens onto a serving platter and top with cod.
Serves: 4
Prep time: 30 minutes
Nutritional Information:
Serving size: 5 ounces with 3 cups of greens
Calories: 256
Total fat: 7.5g
Saturated fat: 1g
Carbohydrates: 18g
Fiber: 4g
Sugars: 6g
Protein: 29g
Sodium: 404mg
Cholesterol: 61mg
Monday, February 20, 2012
Saturday, February 18, 2012
nothymeforgluten: Tea Party
nothymeforgluten: Tea Party: "Spring unlocks the flowers to paint the laughing soul" by Reginald Heber Tea has a long history since its discovery in China. Tea is served...
Tea Party
"Spring unlocks the flowers to paint the laughing soul" by Reginald Heber
Tea has a long history since its discovery in China. Tea is served as a beverage and is used medicinally.
Here are some pointer for brewing a perfect pot of tea:
*Start with good filtered water
*Bring the kettle of water to a boil
*Warm the teapot with a splash of boiling water; then pour out the water. This water will prime the porcelain resulting in the proper temperature for the infusion to follow
*Add one teaspoon of loose tea for every cup of water, plus "one for the pot." A stainless steel tea ball works great too
*Allow plenty of room for the tea leaves to expand within the tea ball.
*Add boiling hot water to the tea leaves
*Steep the leaves for 3 to 4 minutes. The longer the steeping, the stronger the tea
February 19 a Princess Tea Party is being held for Princess Olivia. Come back to see pictures, the menu, and I will share a few recipes. Oh yes, it will be gluten free
Tea has a long history since its discovery in China. Tea is served as a beverage and is used medicinally.
Here are some pointer for brewing a perfect pot of tea:
*Start with good filtered water
*Bring the kettle of water to a boil
*Warm the teapot with a splash of boiling water; then pour out the water. This water will prime the porcelain resulting in the proper temperature for the infusion to follow
*Add one teaspoon of loose tea for every cup of water, plus "one for the pot." A stainless steel tea ball works great too
*Allow plenty of room for the tea leaves to expand within the tea ball.
*Add boiling hot water to the tea leaves
*Steep the leaves for 3 to 4 minutes. The longer the steeping, the stronger the tea
February 19 a Princess Tea Party is being held for Princess Olivia. Come back to see pictures, the menu, and I will share a few recipes. Oh yes, it will be gluten free
Friday, February 3, 2012
POEM
There is no wheat in this poem,
no barley, rye or derivatives thereof.
I can't say why, but it doesn't involve any sort of nut. Cross contamination
is not an issue here. These words are
100% safe to eat.
There is longing, though. And heat.
A phantonm crumb lingers on the tongue,
buttered with hyngry eyes. Jam sticky lust
licks it finger and thumb, some sugar
to swallow down with the losses.
One in 132 poets experience the urge
to fondle dinner rolls, swoon at the sight of a battered-cotten spoon,
slow walk past the patisserie,
breathe from the knees
sweet burnt air to last a livetime.
While these lines contain absolutely no lactose,
high fructose corn syrup, casein, or genetivcslly modified ingredients.
they do possess a prayer,
a memory, a wish, the taste
of every forbidden dish.
Published in Alimentum, The Literature of Food (Winter 2010)
no barley, rye or derivatives thereof.
I can't say why, but it doesn't involve any sort of nut. Cross contamination
is not an issue here. These words are
100% safe to eat.
There is longing, though. And heat.
A phantonm crumb lingers on the tongue,
buttered with hyngry eyes. Jam sticky lust
licks it finger and thumb, some sugar
to swallow down with the losses.
One in 132 poets experience the urge
to fondle dinner rolls, swoon at the sight of a battered-cotten spoon,
slow walk past the patisserie,
breathe from the knees
sweet burnt air to last a livetime.
While these lines contain absolutely no lactose,
high fructose corn syrup, casein, or genetivcslly modified ingredients.
they do possess a prayer,
a memory, a wish, the taste
of every forbidden dish.
Published in Alimentum, The Literature of Food (Winter 2010)
Thursday, February 2, 2012
LAVENDER MACAROON COOKIES
3/4 cup organic sugar
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup
Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.
Makes: 12
Prep time: 15 minutes
Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium
*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup
Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.
Makes: 12
Prep time: 15 minutes
Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium
*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.
Wednesday, February 1, 2012
VALENTINE TREATS
There are 13 days until Valentine's Day. Watch for some delicious gluten free treats to be posted on my blog this weekend.
Sunday, December 4, 2011
HOLIDAY EATING
Eating seasonally can be healthy,delicious and filled with an array of color to please the eye and palate. Every year we hear about how over eating during the holidays is due to over indulging in high fat desserts, fast foods and unhealthy dishes people eat at parties and family gatherings. There are some traditional holiday dishes and meals that are packed with awesome foods to supply nutritional elements, vitamins, phytonutrients, and antioxidents.
These foods have more nutrition per calorie over sugary, high fat foods, and are easy to access and are affordable. They are packed with high levels of antioxidants,phytochemicals and are rich in color.
Eating an array of vegetables and fruits will help in the prevention of cancer, cardiovascular disease, diabetes, stroke, and obesity. Fill your plate with a mixture of awesome foods, a variety of colors, plant nutritients, and vitamins for a beneficial way to eat during the holidays.
It can seem overwhelming with a table filled with casseroles, holiday cookies, gravies, and delicatable pies but there are a few holiday awesome foods that should be on the plate.
Burssel sprouts are a member of the broccoli and cabbage family. Packed with beta carotend, flavonoids, fiber, potassium and calcium. Roasting brussel sprouts with a splash of olive oil makes a great side dish. Make a salad with cooked sprouts, apples, dried cranberries,nuts, and drizzled with a vinegrette.
Cranberries a powerhouse of nutrition with high levels of health promoting carotenoids and phytonutrients, vitamin C. They are tart in flavor making them a great balance when added to a sweet dish or baked item. Try using crushed cranberries,orange juice, and balsamic vinegar for a tantalizing salad dressing
Pomegrantes are rich in vitamin C, fiber, antixoxidants, anti-inflammatory, anthocyanins that benefit blood vessels, nervous system, and the eyes. Pomegrante sauce to delightful with meat or added to a salad. To remove the seeds slice the end off the pomegranate and place in a bowl of water to beel; the seeds will fall to the bottom of the bowl.
Pumpkins are sooo gloriously rich, creamy and packed with fiber, alpha &beta carotens, vitamin A, lutein and zeaxanthin, B vitamins, copper, manganese and potassium. We know that carrots promote eye health but pumpkins with lutein and zeaxanthin also promote eye health.
Cinnamon is a dynamic spice that adds flavor to baked goods along with spicing up your health. Helps to maintain blood sugar levels and relieve arthritis pain. Sprinkle cinnamon on hot cereal, in hot chocolate,on pancakes or waffles.
Nutmeg complments cinnamon. Is an aid in calming the stomach, easying joint pain, improving circulation and concentration. Great in baked good, curries, hot ceral, or hot chocolate, grate to garnish a dish
Eating seasonally can be healthy,delicious and filled with an array of color to please the eye and palate. Every year we hear about how over eating during the holidays is due to over indulging in high fat desserts, fast foods and unhealthy dishes people eat at parties and family gatherings. There are some traditional holiday dishes and meals that are packed with awesome foods to supply nutritional elements, vitamins, phytonutrients, and antioxidents.
These foods have more nutrition per calorie over sugary, high fat foods, and are easy to access and are affordable. They are packed with high levels of antioxidants,phytochemicals and are rich in color.
Eating an array of vegetables and fruits will help in the prevention of cancer, cardiovascular disease, diabetes, stroke, and obesity. Fill your plate with a mixture of awesome foods, a variety of colors, plant nutritients, and vitamins for a beneficial way to eat during the holidays.
It can seem overwhelming with a table filled with casseroles, holiday cookies, gravies, and delicatable pies but there are a few holiday awesome foods that should be on the plate.
Burssel sprouts are a member of the broccoli and cabbage family. Packed with beta carotend, flavonoids, fiber, potassium and calcium. Roasting brussel sprouts with a splash of olive oil makes a great side dish. Make a salad with cooked sprouts, apples, dried cranberries,nuts, and drizzled with a vinegrette.
Cranberries a powerhouse of nutrition with high levels of health promoting carotenoids and phytonutrients, vitamin C. They are tart in flavor making them a great balance when added to a sweet dish or baked item. Try using crushed cranberries,orange juice, and balsamic vinegar for a tantalizing salad dressing
Pomegrantes are rich in vitamin C, fiber, antixoxidants, anti-inflammatory, anthocyanins that benefit blood vessels, nervous system, and the eyes. Pomegrante sauce to delightful with meat or added to a salad. To remove the seeds slice the end off the pomegranate and place in a bowl of water to beel; the seeds will fall to the bottom of the bowl.
Pumpkins are sooo gloriously rich, creamy and packed with fiber, alpha &beta carotens, vitamin A, lutein and zeaxanthin, B vitamins, copper, manganese and potassium. We know that carrots promote eye health but pumpkins with lutein and zeaxanthin also promote eye health.
Cinnamon is a dynamic spice that adds flavor to baked goods along with spicing up your health. Helps to maintain blood sugar levels and relieve arthritis pain. Sprinkle cinnamon on hot cereal, in hot chocolate,on pancakes or waffles.
Nutmeg complments cinnamon. Is an aid in calming the stomach, easying joint pain, improving circulation and concentration. Great in baked good, curries, hot ceral, or hot chocolate, grate to garnish a dish
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