-
Smoked Salmon Cucumber Bites with Asparagus Ribbons and Dill Cashew Sour Cream
Guess what today is? Today is baby shower day! A bunch of us food bloggers got together and we are throwing a surprise virtual baby shower for our friend Emily of The Pig & Quill, who is anxiously awaiting the arrival of her first little piglet in the next month.
First off, I want to talk about how jealous I am of their new addition. I am pretty sure this is going to be the most well-fed little one, ever! That Emily sure knows her way around a kitchen and she doesn’t mess around when it comes to combining flavors and creativity in her recipes. When it came time to create a dish to bring to our little virtual gathering, I quickly realized that couldn’t just bring any ‘ol pink cupcake or some chips and dip, I had to step up, bring my A-game and get serious with my offerings. But, as you guys know I am still smack in the middle of an elimination diet (it was 10 weeks this past Friday, but who is counting) – so with lots of restrictions and true to the real life, selfishly I also wanted to bring something to this party that I could eat.
These delicious little bites are so simple to put together, they are so fresh and light and they are absolutely beautiful to top it off. Perfect for any party. I’ll be honest, the concept of this recipe came straight from me looking for a savory dish I could incorporate the color pink, given that Emily and Chris are expecting a girl! Though salmon isn’t exactly that pale baby girl pink color we all know, I still think I should get major bonus points on sticking with a theme! Thank you.
-
Charred Snap Pea Salad with Creamy Almond Butter & Ginger Dressing
Sugar Snap Peas are one of my most favorite spring snacks, as of late. Throughout the day, I open the fridge, there they are, edible just as they come. I really enjoy just eating them raw, sometimes I eat them as is, with a sprinkle of course sea salt, other times, I dip them in guacamole or whatever homemade dip I have on hand – either way I just love their sweet, crisp, fresh and bright flavor. When I am not snacking away on them raw, I also really love eating them in stir fries and now grilled, too.
The charred pods keep a nice fresh flavor, but it they are also slightly tender and the grilling really brings out their inherent sweetness. I love the grilled snap peas over a salad like this one, but they are also great dipped in a homemade aioli or hummus.
This healthy, vibrant and crunchy Spring salad has a bit of an Asian-flare to it with the almond butter and ginger dressing that also has soy sauce, lime juice and sesame oil. If you want to skip the salad part however, grill the snap peas and instead serve the dressing as a dipping sauce. Voila, instant appetizer or snack.
[print_this]Charred Snap Pea Salad with Creamy Almond Butter & Ginger Dressing {gluten-free, vegan, paleo}
serves 4-6
- 1 lb sugar snap peas, washed, strings removed
- 1 1/2 tablespoons toasted sesame oil
- sea salt and black pepper
- red chile flakes, optional
- 5 cups lettuce mix
- 1 large carrot, peeled into ribbons
- 1 avocado, sliced
- 1/2 cup toasted almond slices
- 2 scallions, thinly sliced
- 1 bunch cilantro, roughly chopped
Creamy Almond Butter & Ginger Dressing
- 1/3 cup unsweetened unsalted almond butter
- 1 tablespoon fresh ginger
- 2 tablespoons fresh lime juice
- 3 tablespoons, soy sauce, gluten-free tamari or coconut aminos
- 1 clove garlic, minced
- 2 teaspoons honey or maple syrup
- 2 teaspoons sesame oil
- 1/8 teaspoon red chile flakes
- water, as needed to thin
Grill the Snap Peas: Preheat the grill to a medium-high heat, with a grilling basket preheating as well. Toss the snap peas with 1 1/2 tablespoons of sesame oil and season with sea salt and black pepper or red pepper flakes, if you like a little more heat. Grill the snap peas for 5-8 minutes, tossing occasionally until charred, they should be crisp-tender.
Make the Dressing: Whisk or blend dressing, adding water as necessary to thin out to your desired consistency.
Assemble the Salad: Arrange the salad greens on a serving platter or in bowls, top with the grilled snap peas, top with carrot ribbons, sliced avocado, almonds, scallions and cilantro. Drizzle the dressing over top, just before serving.
NOTES:
No grill? You can also cook the snap peas in a grill pan or a cast iron skillet on the stove top, if you don’t have a grill.
As with any green veggie, the longer you cook the snap peas, the more olive green they will get in color. For a brighter, fresher green color, just cook for a little less time.
[/print_this] -
Strawberry Blood Orange Margarita
There is something about this time of year that I just love. The fresh newness of spring, the feeling of balance in the air with more and more hours of light. Though the winters are not freezing and snowy here in Southern California, the days are still short, the sun sets early and despite what you might think, the nights do get cool. No matter where you reside, as spring starts to creep in and as we get closer to summer, we have lighter and brighter days, everything is in bloom and feels new again. In these first few weeks of the new season however, one of the best things is this “Swing Season”, where we still have the remnants of winter and the beginnings of spring together for a short time. Mostly I am talking about produce. My beautiful local organic produce boxes that have been delivered the last few weeks, have had both the last bits of winter, my favorite being the beautiful citrus like these blood oranges. Plus the new spring fruits start showing up in our boxes too, like these fresh strawberries. With this beautiful, vibrant combination, I found myself inspired to create a gorgeous bright and seasonal Strawberry Blood Orange Margarita, the perfect drink to cheers the arrival of spring with.
While you read this, I’ll be sitting on the beach in Mexico, *hopefully* sipping away on a margarita just like this one. We planned a super quick escape from the craziness of life, with our friends Dan and Debbie, for a 4-day trip down the coast to Playa de Rosarito for a little rest and relaxation. Life has been so busy and hectic as of late, Mark was away for 10 days at SXSW in Austin, meanwhile I have been getting ready for our 4-day Women’s retreat next weekend, plus the Yoga and Yummies event this past weekend and lots of other projects. So, although I will still be working away most mornings while we are in Mexico, you’ll find me practicing yoga and sitting on the beach most afternoons and hopefully finding time to just breath and enjoy being back with my hubby and surround by my friends.
-
Wanderlust 108 West Coast Giveaway
For many of my readers that are yogis, I am sure you have heard of the Wanderlust events. These incredible, full-on celebrations of all things mindful, combine yoga, meditation, hiking, music, incredible speakers, farm-to-table dinners and so much more – all in beautiful, inspiring locations.
But, have you heard of their one-day events, Wanderlust 108 – “The world’s kindest triathlon”. These events are unlike the traditional triathlon’s you are likely familiar with, rather Wanderlust 108 is a day of running, yoga and meditation to bring out your best. This “mindful triathlon” combines a 5k run, an outdoor yoga experience, and a guided meditation in your local park.
-
Chilled Green Curry Kelp Noodle Bowl
I know for those of you just barely feeling spring trying to force it’s way in, you won’t want to hear about the extreme heat we’ve had in southern California recently. With temperatures in the 90′s, it seems we have skipped right over the spring and jumped right into summer. I have switched from comforting winter soups and stews and roasted veggies to salads and cooler meals.
Soup that isn’t served hot may seem strange, but there are times when it just works and this is definitely one of them. It’s super fast to throw together — no slaving over a stove! — you don’t have to wait around for hours to let it simmer and there is very little prep.
-
Cauliflower Sloppy Joes
Hey all, Happy Monday to you! I am going to start off this post asking you to bear with me today as I get a bit off topic. Of course, you can always just feel free to just skip ahead to the recipe, while I rant. I have just had so much on my mind these past few weeks as I work my way through this elimination diet, as well as the several other transitional journeys I have found myself embarking on.
Something that has been weighing heavily on me is the idea of identifying yourself with certain traits or the things that you think make you, who you are. What we think people see when they look at us. Our ego. We all have many traits that we identify with. Maybe it’s your job or career path, maybe you are always the funny one in a group, maybe it’s you identifying with being quiet and shy or eating a certain way – whatever. With my diagnosis late last year of IgA Nephropathy, an autoimmune form of kidney disease and now being in the first rounds of this elimination diet, these together have caused me to challenge much of what I have always identified with.
Although I have had the restriction of gluten on my diet for over 10 years, I have still always identified with being a non-picky eater. For the most part I would try anything once (as long as it was safe), I was continuously up for checking out new restaurants and I was always happy to go with the flow of whatever food situation I was in, hanging with vegans, being around paleo folks and so on. I had gotten into a nice routine of knowing what was safe for me and how to communicate what I needed in a very clear and quiet way. Without passing judgement, I always truly felt bad for those that have a laundry list of restrictions (self imposed or otherwise), where going out to a restaurant or someone’s home becomes a hassle and every meal, a massive challenge. I have always been so grateful that beside the many, fairly simple, self-imposed restrictions I’ve put on my diet and of course, gluten – I would never ruin other people’s experience, I felt like I could keep it to myself and I could always find something I could eat, almost anywhere.
This elimination diet for me, which currently is no gluten (duh), meat, dairy, eggs and legumes, will continue to change and evolve as we work towards finding what might be affecting my kidneys. I now find myself having to have full blown interrogative-style conversations with servers at restaurants, grilling them about every single ingredient. Rather than a democracy, I basically have to tell whoever I am going out to eat with, where we are going, because my options are so limited. I walk the aisles of stores having to rethink what I used to buy and I now have to look at meal planning in a whole new way and sadly my husband is collateral damage to all of this. Though I have certainly been here before and for now, the extremity of the situation for me, is theoretically temporary, I also know for many of you this is normal, every day life! So, I hope you don’t confuse this as a complaint against dietary restrictions, but more I hope you take away the challenge in changing what we know, breaking habits and being forced to look beyond the outward of what we cling to.
Throughout this process, I have also found myself feeling vulnerable and weak, it took me forever to even be able to tell people about my diagnosis. I feel like people expect for me to be the picture of health, I am so careful and mindful about every single thing I consume, I talk a big game about how important it is to know where your food comes from, avoiding processed foods, opting to make things yourself and taking control of your health with your diet. Now somehow, here I am, the one diagnosed with kidney disease and battling a slew of random symptoms from taking a few rounds of pharmaceuticals. I have always prided myself on taking control of my health and avoiding crazy treatments or drugs and those closest to me could see the changes in my health from where it was before, to where it was after years of eating mindfully. So, you can imagine the discouragement I felt with this diagnosis. I truly felt like I had lost a sense of who I was.
-
Celeriac, Sweet Potato and Apple Hash
I have said it several times before but it seriously cannot be said enough, the community of passionate people I have met in the blogging world is one of greatest, if not THE best, perks of keeping a blog. What a beautiful gift to be surrounded, even if only virtually, with people that constantly inspire and excite you. I have had the distinct pleasure of connecting with many beautiful, passion-filled people sharing their love and their life with the world.
I am not even sure the first time I connected with Kris Orborne of 80Twenty, but she is one of those people the minute you see her site and connect with her words online, you can feel her genuineness and you know instantly she is the real deal. Kris’ site is very much in line with my eating and cooking style. A focus on whole, nourishing foods that are in season, 80Twenty also celebrates the balance in life, the good and the good for you!
I am super excited to be over on 80Twenty today, sharing this incredible, simple, seasonal hash inspired by the beautiful organic produce I received from local farmers this week in my organic produce box from Beachgreens. This Celeriac, Sweet Potato and Apple Hash is hearty and comforting and could seriously work at any meal. Great as a side or make it the main event by serving with eggs or another protein of your choice.
-
RISE // Women’s Empowerment Retreat
[vimeo 103271871 w=650&h=364]
I cannot believe we are under one month away from RISE, our upcoming Women’s Empowerment Retreat. This 4-day weekend getaway is full of multiple daily yoga classes, led meditation sessions, cooking workshops and demos, vision board and writing workshops and lots more. The real bonus is that all of the food served at RISE will be 100% gluten-free (we will also have options for our vegan and vegetarian guests) and much of the food is source from local organic farms.
We have a wonderful group of amazing women already registered but seeing as we can accommodate up to 45 women at the beautiful Sequoia Retreat Center in Ben Lomond, CA, I wanted to take the time to let you all know that there is still room and there is still time to register. Registration closes on Monday, March 23, so please definitely don’t delay. Plus, as a final incentive for you last minute travelers that might be on the fence, if you book now you can save 30% on your registration using exclusive coupon code “TASTYYUMMIES” at checkout. ** This deal is only good until Friday, March 13th at 11:59pm PST!**
Finally, we are so excited about the wonderful sponsors that we have lined up to support this retreat and it’s various e events, as well as those providing our lucky attendees with some super incredible swag to take home. Whole Foods has signed on as the official sponsor of all the cooking workshops and demos, KeVita will be supplying delicious sparkling probiotic drinks throughout the weekend, Field Notes is sponsoring our writing workshops and American Yoga School has so graciously donated yoga props for our attendees use throughout the retreat.
Additionally, we will have amazing goody bags for each attendee with some generous goodness from those listed above plus Tom’s of Maine, Bob’s Red Mill, Navitas, Organic India, Aloha and many others.
Take a weekend for yourself. Dive into the nourishment of self love with us, explore your spirit, interact with your fellow sisters and submerge yourself in the beauty of the sequoias at RISE, A Wild Spirit Retreat.
———————————————————————————————————–
For those local to the Los Angeles area, just a few weeks before the RISE retreat, I am hosting another one day Yoga and Yummies event here in Long Beach. Saturday March 21, I am hosting a donation-based, all-levels flow yoga class followed by a gluten-free potluck. You can read more about it and RSVP here.
-
Cacao & Hemp Quinoa Breakfast Bowl
This post is part of my ongoing Restricted Diet Recipe Series with Free People blog BLDG 25
I have found myself forced to get creative with my food, once again… being that I am currently in the middle of this elimination diet under the guidance of my naturopathic doctor to treat a recently diagnosed autoimmune condition. I am looking at meals in new ways, finding inspiration in unsuspecting places and generally seeking that silver lining during a difficult time.
I have to admit that breakfast has been one of my most challenging meals of the day. In the winter months, I am not very interested in cold smoothies or juices to start my day and I generally find myself wanting something heartier, yet still easy to make. Most days I would start with some fresh greens or broccoli sautéed and topped with a poached or over medium egg, maybe some sweet potatoes or squash. Since eggs are currently cut out of my diet right now and I tend to avoid overly carb-loaded breakfasts of cereal or breads, I have been feeling a tad uninspired. Until now.
-
How-to Make Vegan Mayonnaise
It wasn’t that long ago that I shared a tutorial for How-to Make Homemade Mayonnaise. Right now, that feels like a lifetime ago. I am currently just over 2 weeks into a 6 week elimination diet with my naturopathic doctor, as we work to support my health, after I was diagnosed with IgA Nephropathy, an autoimmune form of kidney disease. We are working through what could be several rounds of an elimination diet to explore what in my diet could possibly be causing an autoimmune response and affecting my kidneys. This round of the elimination diet, in addition to all meat which was removed from my diet 4 weeks prior, (as animal protein is highly taxing to the kidneys), she has also had me remove eggs and dairy for a minimum of 6 weeks. Dairy has been no big deal, I ate so little of it as it was, it’s the eggs that has been quite challenging for me.
With all of my current restrictions on this elimination diet, plus my already existing intolerances and dietary choices, I have to be honest and tell you it’s been a challenging 2 weeks. I have found in my current state, even without meat, eggs and dairy, legumes are simply not agreeing with me, likely the leaky gut I was diagnosed with at the first appointment. I work hard to limit my intake of grains on a daily basis, I avoid soy and of course, we all know I can’t have gluten and I don’t eat processed foods – so as you can imagine I have been working really hard to rethink my meals and meal planning, to rethink my snacks and I have been looking for protein and healthy fats in new places. Some days it feels easy and I am simply focused on the other side and what I am working so hard for, and other days, you may just find me in the corner of the kitchen crying over the egg sandwich my husband is starting his day with. Read the rest of this entry »
-
Pesto Turnip Noodles with Brussels Sprouts
I know I have sung the praises of my spiralizer for sometime now, but today we are taking this love affair to a whole new level! It’s about to get really real as this love affair turns into a slight obsession, bordering on stalking. So let’s just spiralize ALL the things, shall we?
Today’s Foodie Friend Friday post celebrates all things spiralized – so get prepared to be Inspiralized! My girl Ali Maffucci’s debut cookbook Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals will take your love of spiralized noodles to a place you never thought possible. Whether you are low-carb, vegan, gluten-free, paleo or even raw, you don’t have to give up your favorite meals. Learn to create your the classic indulgent recipes you have grown up on and love but recreated and made from over 20 of your favorite fruits and vegetables. We all know about creating spaghetti from zucchini but this book is loaded with tons of unique and revolutionary recipes and ideas featuring spiralized vegetables and fruit.
-
Lemon Garlicky Rainbow Chard with Lentils
Swiss Chard often gets overlooked as just another green and I constantly find people confused as to what it is or how to cook with it. In my opinion, chard needs far more attention than what it gets. Why is kale getting all the love, anyway? This vitamin-packed, leafy vegetable is actually part of the chenopods, a subfamily of flowing plants that beets and spinach also belong to. Like beets and spinach, chard is packed with antioxidants and vitamins and it’s beautiful, colorful rainbow stems are just perfection.
The other great thing about chard is that you can eat all of it. Stems and leaves. It’s another, as I like to call it, “nose-to-tail veggie”! (see also my Charred Carrots with Carrot Top Pesto)
-
Orange Matcha Smoothie
As someone who rarely drinks coffee, I do love the occasional morning pick-me-up. Enter matcha! Matcha is finely ground green tea, that comes in the form of a powder. Matcha’s benefits far outweigh your typical mug of steamy green tea, as you are ingesting the whole leaf, not just water brewed from it. When it comes to nutritional value and antioxidants, I have read that just one serving of matcha is equivalent to 10 servings of regular green tea! Matcha boasts a very long list of benefits, including increased energy levels, boosting memory, it’s also been known to help to burn calories and detoxify the body. Additionally, matcha has also been shown to improve cholesterol and fortify the immune system, with a long list of vitamins and antioxidants show to have antibiotic properties know to promote overall health.
Not only do I enjoy matcha as I do any traditional hot teas, simply with boiled water poured over (whisked to make a frothy hot beverage), I especially enjoy it in a latte, with steamy coconut and/or almond milk. However, adding matcha to my morning green smoothies has quickly become my favorite ways to find a boost of energy for the day!
-
How-to Make Vegetable Stock
This week’s Tutorial Tuesday post is a simple one, it’s hard to even call it a recipe. It requires very little work and it’s really hard to mess it up. You can make easily create your own signature vegetable stock with whatever your favorite ingredients are.
I find most store bought vegetable stocks to be lacking. They always taste flat and they all have this strange aftertaste, to me. I have never found one that I love. Most leave me wanting for more. I started making my own homemade vegetable stock a long time ago and it’s one of the easiest things you can make yourself at home. You can control the ingredients, the level of salt, the spices and it’s also a great way to use of vegetable scraps.
In the event you didn’t know, (I didn’t learn this until quite recently) there is a difference between a stock and a broth and that difference is usually just salt. Broth has salt added, stock does not. See, you learn something new every day. Actually, I think it is more than just the salt that makes them different, I believe that it’s seasoning in general, spices, salt, wine, etc. Essentially you are looking for a stock to be somewhat neutral in flavor, almost to where when you taste it, it’s missing a little something. Instead it’s about letting the dish the stock ultimately goes into dictate the spices and the levels of salt. Either way, I prefer to make a vegetable stock over a broth, so I can control the saltiness with each recipe I use it in. I do, however, still add simple, yet somewhat neutral spices, that will work with virtually any recipe my stock would go into.
-
Chocolate Covered Stuffed Dates
You didn’t actually think I would let Valentine’s Day come and go without some sort of sweet, did you?
In the world of candies and sweets, baked goods and other treats, in my opinion, these Chocolate Covered Stuffed Dates for sure fall somewhere in the world of a “healthy sweet”. Sure, sugar is sugar, but if the options include these naturally sweetened treats, than I am all in, especially considering I have been avoiding all traditional sugary sweets the last handful of weeks.
Stuffed dates have always been one of my favorite ways to indulge in something sweet, without the guilt. Generally I opt for coconut butter, coconut oil or almond butter, but I also love a little crunch, too. The best part about this recipe, is that it’s more of a guide and you can easily make these tasty dates however you would like. Stuff them with whatever you fancy, top them with whatever makes you most happy, but however you make them, I suggest you enjoy them with some warm Valentine’s Day love in your heart and share them with those around you, whom you adore the most!
-
Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips
I have had a long and very romantic love affair with my spiralizer, since the moment we met. It just gets me and it has never, ever let me down. So, it only seems appropriate to share another spiralized recipe, this Valentine’s week! This post is part recipe for Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips and part ode to my spiralizer!
Every single time I pull my spiralizer out to use it, I find myself blown away, not just by how simple it is to use, but also by all of the fun and creative recipes I can create with it. I find myself making the ever-popular zucchini noodles (aka noodles) on a nearly daily basis when I have zucchini growing in my garden, but I am also quite obsessed with yellow squash noodles, as well. Some of my other favorites are sweet potato noodles, cucumber ribbons and celeriac noodles. I have also been known to spiralize apples and pears, onions, and the list goes on and on and then on some more.
-
Charred Carrots with Carrot Top Pesto
For me, carrots fall into the category of vegetables that I simply don’t give enough love! I find myself thinking of the boring, mushy steamed carrots we were served as kids and I find myself bored before I even take a bite.
I tend to forget how amazing roasted and charred carrots can be. That roasted goodness, where the carrots get tender but still retain a bit of their bite in the middle. The slightly caramelized brings out the natural sweetness of the carrots.
-
How-to Make Harissa Paste
I am so excited to share this simple tutorial showing you How-to Make Harissa Paste, because I fully believe everyone should have a jar of this stuff in their fridge at all times. This spicy red pepper paste is so incredibly delicious and so versatile. Think of it as a more refined sriracha. This aromatic and spicy, Tunisian hot chile sauce can be used to liven up dishes as you would any other hot sauce, it can also be used as a dip or a marinade. It brings a great depth of flavor to fish, meat, roasted vegetables, egg dishes, soups, stews, potatoes or rice. Add it to sandwiches, pizza, condiments like hummus or a homemade mayo. The list goes on and on and on some more. OK I’ve got one more, spread some of that harissa paste on some toast, add a lil avocado, maybe a fried egg. You are welcome.
Harissa is made by blending chiles into a thick paste with aromatic spices, a good quality olive oil, garlic, lemon juice and from there, the optional add-ins are endless. You can add roasted red pepper, roasted carrots or sun dried tomatoes, fresh herbs and so on.
Tunisia is the biggest exporter of pre-made harissa. In fact, harissa is often referred to as the National Condiment of Tunisia, so it’s perfect to go with my Terra Delyssa Organic Extra Virgin Olive Oil. But, no need to fly halfway around the world, for either one, harissa is quite simple to make this at home and customize it to your liking. You can easily adjust the level of heat by increasing or reducing the number of chiles or choosing chiles base on their spice. But do remember, harissa is meant to be hot!
-
Grain-free Coconut Shrimp with Mango Salsa
I feel like I have to start this post out by addressing the fact that yes, this is the second seafood recipe in one week. And they are in fact the first seafood recipes I have posted on this site in probably well over 2 years. I don’t usually eat much seafood, in fact I spent quite a few years feeling quite indifferent about most seafood, minus the occasional sushi dinner or crab legs, when I was craving them.
As of the past few months, I have been slowly reintroducing healthy, sustainable seafood back into my diet. Once a week at the most. Now that I have removed meat from my diet for the time being due to my naturopathic doctor’s suggestion, I am exploring incorporating more seafood into my meal planning. It’s a fun challenge for me. More specifically (though I shared two shellfish recipes in a row), I have been looking to incorporate healthy, fatty fish, as fish oil has been proven to provide great results in those battling kidney diseases. I am taking a daily high-quality liquid fish oil supplement, but I truly believe in getting as much as you can from your diet, whenever possible.
When it came time to find a recipe to feature for this week’s Foodie Friend Fridays post, I turned to this gorgeous book – The Paleo Foodie Cookbook from my girl Arsy Vartanian, of Rubies and Radishes. There are countless gorgeous and tasty recipes in this cookbook, but the Grain-free Coconut Shrimp with Mango Salsa really caught my eye, primarily because I have a husband that loves the deep-fried, carb loaded, unhealthy version found at many restaurants. I love that I have a healthier version I can make him at home now.
It wasn’t easy to select just one recipe to share from The Paleo Foodie Cookbook. A gorgeous collection of 120 healthy, gluten-free, grain-free & delicious recipes fit for food lovers, this book is the cookbook for people that love good food. Written by someone that clearly has a passion for creating delicious, nourishing meals, it’s more than apparent that Arsy takes pride in sharing the nourishing meals that she makes for her very own family.
-
Grain-free Crab Cakes with Red Pepper Relish
I am so excited to be guest posting on Better Home and Garden’s Delish Dish today sharing an updated version of their classic recipe for Crab Cakes – adapted to be gluten-free!
When looking through the archives of BHG recipes, looking for the perfect one to recreate for their Week of Gluten-free, I was instantly excited when I saw the crab cakes recipe. Crab cakes are something that I really only get to have if I make them myself, which means in 10 years, I have probably had crab cakes a total of 3 times. At most restaurants they add flour or breadcrumbs or some sort of gluten-containing binding agent, which means this is always a big fat NO WAY, for me.
With all the chatter of Super Bowl parties and finger foods and my new meat-free diet, I had near instant cravings for crab cakes while planning the menu for our Super Bowl shindig. Whether they make the cut for the final menu or not, I had to make a batch to test out this updated recipe (DARN!).
-
Paleo Chocolate Cake with Dark Chocolate Ganache Frosting {gluten-free, dairy-free}
This Paleo Chocolate Cake with Dark Chocolate Ganache Frosting requires no strange or hard to find flours or starches, its simple to make, rich, decadent and most people would never believe it’s totally gluten-free and grain-free!
I feel like it’s alarming and shocking whenever I share a dessert recipe here on Tasty Yummies. I do it so infrequently. In the nearly 5 years I have had this blog, you have probably heard me say more than a dozen times, that I have never really cared much about baking and I don’t get super excited about sweets. But, this month (January 2017) marks the 10 year anniversary of me going gluten-free, so this is certainly something to celebrate and what better way than a super epic Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting. With nearly 5 years of gluten-free recipes here on Tasty Yummies, it’s time we have a good special occasion cake up in here!
I know to some of you, celebrating the complete removal of some of your favorite foods from your diet, forever – wouldn’t likely be something you would get excited enough to bake a cake for, but for me it is! Before my diagnosis, I spent so many years with silly health issues, an unhappy gut, unexplained migraines and many sicknesses. Discovering my gluten intolerance is something I am forever grateful for and I never regret seeking out the answers that led me to such a huge lifestyle change, nor do I ever wish that it hadn’t happened to me. It truly has been a blessing disguised as a curse. It has made me a stronger person and has led me to look at things in a much different way. Without that discovery and that huge life change, I wouldn’t be who I am today, this site wouldn’t exist and I don’t think my love for cooking would have evolved in the way that it has.
Without knowing where my severe gluten intolerance stemmed from, I simply ate 100% gluten-free upon discovering how gravely it affected me after that month-long cleanse, at the end of January, 10 years ago this week. By the time a doctor finally tested me for celiac disease, I had already been gluten-free for 5 years and it of course came up negative. So for me, an exact reason or diagnosis was never as important as simply knowing my body couldn’t tolerate it and therefore avoiding it at all costs and never looking back, for 10 whole years (and counting)! {You can read more about my journey to living 100% gluten-free, here. Written Aug. 2013}
The irony of this big anniversary for me is that I am currently in the middle of a whole new health exploration, if you can call it that. This past summer I was diagnosed with IgA Nephropathy, a kidney disease. This kidney disease was presenting, what I thought, were little to no symptoms and I only discovered that I had it, by a routine life insurance physical in the spring of 2013. After being declined life insurance due to high levels of protein in my urine, as well as blood, I had to get myself health insurance so I could begin the journey to discovering what was causing it. After over a year, many tests and several doctors, finally a kidney biopsy this past summer confirmed that I had an autoimmune kidney disease called IgA Nephropathy.
In speaking with several doctors and doing some research, I have learned that it is very common for there to be a crossover with celiac patients and IgA patients. So, I suppose it is even more possible than I once thought, that I do actually have celiac disease.
After finding a nephrologist and getting a second opinion from another, I started by protecting my kidneys in the short term and I began taking several pharmaceutical drugs as prescribed. These drugs immediately set off a slew of new symptoms and seemed to tip the scales of balance in my body in epic ways. Two weeks ago I had my first appointment with my new naturopath, to not only treat my kidney disease but to also help me heal some other health related issues I’ve been dealing with over the past few months. Unhappy digestion, strange skin rashes and acne, low B12, allergies & sinus issues, etc. At our first appointment we discussed the probability that I am likely dealing with leaky gut and candida and we started with a small amount of supplements and herbs to start healing my gut and balancing things out a bit, so we can begin to get to the root of what might be causing all of these issues.
