Beth @ Tasty Yummies, Author at Tasty Yummies

Posts by Beth @ Tasty Yummies

Currant Spiced Flax-Seed Muffins (gluten-free)

I have become obsessed with muffins in the last year. They are such an easy thing to whip up and put together, you can eat a few fresh out of the oven, then freeze the leftovers and have breakfasts for a week! What I love about muffins is that I can make a batch and freeze them all just before going on a road trip. I always pack a cooler and these take up little room and then eating both on the road and when we get to where we are going is so much easier for me. We leave bright and early tomorrow morning for Kentucky to see Mark’s family, so I thought making sure I have some healthy options while we were away was smart.

It’s wonderful how versatile this muffin recipe is, there are so many flavor combinations that you can play with. I have found that the almond flour yields the best results with gluten-free muffins. They are fluffy, light and aren’t dense as some gluten-free baked-goods tend to be. This time I decided to add in some flax-seeds for some fiber and other healthy goodies like Omega-3 fats. They gave these muffins a great crunch and brought a nice nutty flavor. If you are thinking you wouldn’t like the whole seeds, you could certainly grind them up first and add them in with the flours, ground up.

This is my first time baking with Sucanat and I am pretty happy with it. Sucanat is dried pure cane juice, it works great as a substitute for brown sugar in most recipes. Unlike refined processed white sugar, it retains it’s natural molasses content and is a true unprocessed sugar. It has a lower sucrose levels and it is believed that it is healthier than other sugars.

I always have dried unsweetened currants on hand, they are great in salads, with grains and in baked-goods. They currants pair very well with the spices in these muffins, they have so much flavor. If you wish to skip the eggs to make these muffins vegan, replace the egg whites with 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy.

Currant Spiced Flax-Seed Muffins
makes 12 muffins

1 1/3 cups almond flour
1 cup sorghum flour
1/2 cup potato starch or tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon xanthan gum
1 cup organic sucanat (dried cane juice)
2 tablespoons light olive oil
1/2 teaspoon vanilla
2-3 organic free-range egg whites (depending on the size, you are looking to get 1/4 cup of liquid), beaten until frothy*
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice
1/3 cup organic flax seeds, (I used them whole, you could certainly grind them first)
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground ginger
1/3 cup dried currants, no sugar added

Preheat oven to 375º F. Line a standard muffin tin with paper liners.

Whisk together the first 7 ingredients (up to and including the xanthan gum). Beat in the sugar, olive oil, vanilla, egg whites, warm water and lemon juice. Beat until it is smooth and like a thick cake batter.
Add in the flax seeds, cinnamon, nutmeg, ginger and dried currants. Stir briefly, until thoroughly combined.

Divide the batter evenly among the muffin cups. Bake in the center of a preheated oven for 20 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan- they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

Freeze any leftover muffins in tightly sealed freezer bags and pop one out for a quick and easy breakfast.

*See above note about making these vegan.
Sweet Potato and Black Bean Stew

This is what winter is all about – spicy, hearty and healthy! This was a delicious one-pot dinner for a very frigid winter night. I made this for dinner on the second to last day of my cleanse and it was hard to believe this was not only healthy, but cleanse-friendly. I had been avoiding corn throughout my entire cleanse, though I just couldn’t resist adding it to this stew, not only for taste, but for the lovely “pop” of the bright sunshine color in an already beautiful dish. Though this dish is vegan, it would satisfy the most ravenous of meat eaters, Mark was raving about it, which can be hard to get him to do sometimes without meat. It is reminiscent of chili but is a combination of flavors unlike any chili I have ever had. The subtle sweetness from the sweet potatoes is so perfectly unexpected. I personally love spicy, so I kept the seeds in on both the jalapeño and chipotle pepper, this stew had a pretty nice kick to it. If you don’t like spicy, you can certainly choose one over the other on the spicy peppers or leave out the seeds. The splash of fresh lime juice is such a perfect compliment to all the flavors and really brings a nice brightness to the dish. If you don’t like black beans or don’t have any on hand, so many other beans would work well in this dish, kidney, pinto, navy, etc. I also think this stew would be great with butternut squash or pumpkin, as well. If you aren’t vegan or on a cleanse and you love your cheese, grate some nice extra-sharp cheddar cheese on top of this stew when you serve it. It would be incredible. Avocado or sour cream would also be great on top. And, if you really like the heat, a few squirts of your favorite hot sauce when serving, would give you another kick of spice. Please do yourself and make this super easy and hearty stew before winter is over and you regret it.

Sweet Potato and Black Bean Stew
serves 6

2 tablespoons olive oil
3 small-medium organic sweet potatoes, peeled and chopped into 1-inch cubes (you basically want about 1 1/2 pounds of sweet potato)
2 small onions, peeled and roughly diced
2 cloves garlic, minced
1 red bell pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced (I left the seeds in, I like spicy, take them out if you don’t)
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 dried chipotle pepper, roughly chopped, again seeds left in
3 cups organic low sodium vegetable broth
1 – 15 ounce can organic black beans, no salt added, rinsed and drained
1 – 28 ounce can diced organic fire-roasted tomatoes
1 1/2 cups frozen organic sweet corn
1/2 cup fresh cilantro, chopped, plus more for serving
1/4 cup freshly squeezed lime juice, plus more for serving
3 green onions, thinly sliced

Heat olive oil in a large stock pot over medium-high heat. Add sweet potatoes, onion, garlic, red pepper and jalapeño, stir well to coat. Sauté until onion and peppers are slightly soft, about 5-7 minutes. Add in the chili powder, cumin, salt, and chopped chipotle pepper, still well to combine. Add in the vegetable broth, black beans and diced tomatoes (including all the juice in the can). Bring the stew to a boil, stirring well to combine all the ingredients and remove any stuck bits or spices at the bottom of the pot, reduce the heat to a simmer, add in the frozen corn and allow it to cook 15-20 minutes longer or until the sweet potatoes are fork-tender.

Just before serving add the fresh cilantro and lime juice to the stew, season to taste with salt and pepper. Serve in large soup bowls, top with a bit more fresh cilantro and green onions, you can add an additional squeeze of lime, if desired. Enjoy.
Coconut Quinoa and Spinach Salad

I came across this recipe on Sprouted Kitchen earlier in the week and was so excited that I had every ingredient on-hand to make it. I was happy I had time to put this together last night. It has been a very busy week with a lot of quick meals and leftovers, though I have still been able to stick with the cleanse, which I am proud of. I am feeling incredible, today is day 12 of 14 and I feel light and so much less weighed down and “blah”. It definitely helps that in the last 12 days I have been able to make it to six 90+ minute yoga classes and I will be getting to 2 more in the next 2 days. Starting this new year out as healthy as I can be, has made me so happy and ready for everything that lies ahead. It is incredible what a cleanse does, not only for your body, but also your mind. The brain fog is lifted and you are left with an exorbitant amount of energy. You can’t believe it until you try it for yourself.

Beyond being beautiful to look at with all the colors, there are so many wonderful flavors in this salad and all of the textures work great together, the crispy crunch from the pomegranate seeds and pistachios finish it so nicely. The coconut flavor is subtle and the crispy shallots? OH MY! This recipe calls for salt in a few places, I still included it but went very light. I made this as a main course for dinner last night and had it again for lunch today, though it would make a great side dish or starter.

Coconut Quinoa and Spinach Salad
Serves 6 as a side, less as a main dish
Via Sprouted Kitchen

1 cup organic quinoa
1 cup light organic coconut milk
1/3 cup vegetable broth or water

2 large shallots
2 tablespoons coconut oil (If you don’t have coconut oil on hand, canola oil will work as an alternative, which is what I used)

1 cup fresh organic pomegranate seeds
4 cups (ish) organic baby spinach
1/2 cup toasted pistachio nuts

2 tablespoons orange juice (Lemon or lime juice will work here as well)
2 teaspoons fresh thyme
3 tablespoons olive oil
Salt/Pepper

Combine the quinoa, coconut milk, water and a pinch of salt and pepper in a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until the liquid is absorbed, this will take about 10-12 minutes. Empty quinoa into a bowl and allow to cool. If you want it to cool quicker, you can spread it out on a cookie sheet in a thin layer.

Slice the shallots width wise into thin slices. Heat up the oil in a medium saute pan over a medium-high heat. When the oil begins to shimmer, add in the shallots. They will begin to move around in the pan, once the edges turn golden flip them over or gently toss them around, they can burn quickly so watch them. Set up a double layer of paper towels, remove the shallots just as they turn brown and drain on the paper towels.

In a small bowl, mix the orange juice, thyme, olive oil and a few small pinches of salt and pepper.

Before you assemble the salad, be sure your quinoa is room temperature or it will wilt the spinach. In a large salad bowl, spinach, the cooked quinoa, the pomegranate seeds and pistachios with the dressing. Leave a bit of the pomegranates and pistachios to garnish the top with. Garnish the top with the rest of the pomegranate seeds, pistachios and all of your crispy shallots. Top with fresh ground black pepper and enjoy. You will love it.

* If you aren’t going to eat the salad in one sitting, which I didn’t, you can mix it up half at a time and leave the rest of the elements separate, this way you can mix it again the next time you serve it and it won’t be soggy.

By the way, I am fairly certain a pomegranate is one of the most beautiful and tasty things that nature has to offer.
Kitchen Measurement Conversion Print and Tea Towel GIVEAWAY!!

As many of you know, my husband Mark and I, own our own graphic design / illustration studio, Hero Design Studio, and we also have a storefront here in Buffalo where we sell all of the things we make by hand. Beyond all of our client work and having a storefront, we sell our wares online in our web store and our etsy store and we also travel the country attending different music festivals and craft fairs. I feel blessed every day to be able to do what I love most with the person I love most. Besides cooking, getting up and going to work is one of many joys in my life, I love being able to be creative everyday and to make what I love. There are so many similarities between cooking and a creative job, both come from the heart and are so personal. They are so unique to each individual and when you give yourself fully and honestly to your craft you are also (hopefully) bringing that love and happiness to others, as well.

I recently combined my love of design and illustration with my love of cooking and designed a kitchen measurement conversion print and a flour sack tea towel. The print is 8″ x 10″ and available in 4 different colors, Vintage Blue, Lemon Yellow, Retro Red and Green Apple and it was hand silkscreen printed by us. The 22″ x 38″ flour sack tea towel is available in Vintage Green and Retro Red and was hand silkscreen printed by our good friend Tom from Pavlov’s Togs. I have had a number of different food, wine and cooking projects on my mind for sometime now and I decided to make this the first of hopefully many, as it is not only fun to look at, but it is also functional.

I am giving away a towel or print to two lucky readers!! The contest starts today and runs until Thursday, January 27. I will choose two winners at random (using random.org) on January 27 at noon EST.

HOW TO ENTER:

In the comments section below, leave a comment and tell me which Tasty Yummies recipe that you have made is your favorite or if you haven’t yet made one, tell me which you are most looking forward to making. That’s it. Please make sure to include your email address in your posting information so I am able to easily contact you to let you know you have won and to arrange shipping. I will choose two different winners and each winner will have their choice of a flour sack tea towel or 8″ x 10″ print.

Contest participants may reside anywhere, this is not limited to just US Residents. Anyone is eligible to win (even friends and family, hi guys!). If you are chosen as a winner and do not respond to the email notification within 48 hours, a new winner will be chosen.

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Banana Almond Butter Smoothie

You all know by now that I am on a two-week cleanse and have become obsessed with smoothies in this time. I have been having so much fun experimenting with different flavor combinations and new ingredients. This past week, the first week of my cleanse, I discovered the magic of dates!! Now I know why they call them “nature’s candy”. Sweet enough to pop in your mouth whole to conquer any cravings, but all natural, fresh and cleanse friendly. My new-found love of dates came by accident, I happened across a container of something called “organic date coconut rolls” in the bulk section at Lexington Coop and became intrigued when I noticed they looked like little cookies and had only two ingredients: organic dates and organic coconut flakes. That’s it. Both ingredients are cleanse-friendly, so I bought them. They are incredible and so delicious, so much flavor and perfectly sweet. I have enjoyed maybe one a day or one every other day and they have been the perfect way to handle any sweet cravings I may have. Yesterday, when I went to the Coop to stock up on some things I needed for this week, I grabbed a pound of fresh organic Medjool dates to use in smoothies, eat on their own and to possibly experiment making my own date coconut rolls with. I thought tossing one date in a smoothie would be a nice natural and whole way to add a bit of sweetness. I was right. It was the perfect bit of sweet in this delicious smoothie. If you don’t like dates or can’t find them, you could certainly substitute a tablespoon of maple syrup, honey or agave syrup to your smoothie.

I also bought a jar of unsweetened almond butter for a recipe I am excited to try after my cleanse is over, but while in the shower this morning (yes, I think about food in the shower) I thought it would be great in a banana almond butter smoothie. So, I decided to experiment a bit this morning and wow, I am glad I did. This smoothie is the best one I have made yet, it has the perfect amount of sweetness and it is so wonderfully creamy that you actually feel like you are having a milkshake. I had meant to freeze a banana last night but forgot, so I just added a handful of ice cubes, if you use a frozen banana you can leave the ice cubes out. Frozen bananas are amazing in smoothies, such a brilliant way to get the chilly frostiness!

Do yourself a favor and make this smoothie, you will be amazed that something so good for you can taste so sinfully delightful.

Banana Almond Butter Smoothie
serves 1

1 cup organic unsweetened almond milk
1 organic banana (preferably frozen)
2 tablespoons unsalted, unsweetened organic almond butter
1 fresh Medjool date, pit removed and cut in half
1 teaspoon organic vanilla
Whole nutmeg, grate a small amount into the blender just before blending
A small handfull of ice cubes (if your banana wasn’t frozen)

Add all the ingredients to your blender and process until smooth!
Peaches and Cream Smoothie

I have really been loving smoothies while I am on this cleanse. They have been the perfect morning breakfast, light, but still substantial enough to keep me going until lunch. A lot of mornings I get up and I am out the door before 7am for Mysore yoga (a self-led Ashtanga yoga practice) and I don’t eat beforehand. When I get home (or to the studio) I am hungry but pleasantly relaxed and not ravenous for a large breakfast. The smoothies are perfect. I have been playing around with all the different fresh and frozen organic fruit and fruit juices I have, some have almond milk, others don’t and I have added in the ground flax-seeds when I think I could use it (these can certainly be left out in this recipe or any of the others). This smoothie was so delicious. I am so obsessed and amazed with almond milk. I have never been a big milk drinker, but I really don’t care much for soy milk either, when I tried almond milk I knew that was the one for me.

This was yesterday’s smoothie, cleanse day number 7! I am now in week 2 and excited to experiment with new smoothies and other breakfast options. Got any smoothie recipes to share?

Peaches and Cream Smoothie
serves 1

1 cup organic unsweetened almond milk
1 cup frozen organic peaches
1/2 teaspoon organic vanilla
1 tablespoon ground organic flax-seed
small drizzle of honey (you can add more if you wish, I am trying to go very light with the sweeteners during the cleanse)

Combine ingredients in blender and blend until frothy and smooth.
Roasted Winter Vegetable Ragout

I made such a big batch of Roasted Winter Vegetables last week that I have been enjoying them lots of different ways ever since. Because Mark refuses to eat beets, I have been slowly making a dent in them all by myself and I have been loving it. I had about half of them left, so, I decided to take the remainder and make this ragout over the weekend, I served it over some brown rice with a lot of freshly ground black pepper, for a nice hearty and hot winter lunch. There was enough that I also enjoyed it served over some organic brown rice linguine last night for dinner. There is still one small serving left and that will be a great lunch tomorrow. There really are many ways you can do this, the main point is to create a quick and easy chunky tomato sauce. I didn’t have diced or whole canned tomatoes so I just used the crushed tomatoes that I had and then I added some sun-dried tomatoes slices in. Because there are onions and garlic in with the roasted vegetables you really don’t have to add much. I added baby spinach for some green crunch. This was great over the brown rice and brown rice pasta, it would also be great over polenta, quinoa or millet.

Roasted Winter Vegetable Ragout
serves 3-4

3 cups leftover roasted winter vegetables (or however much you have)
1/2 of a 28 ounce can organic crushed tomatoes (put the remainder in a leftover container in the fridge for another meal later in the week)
2 cups organic vegetable broth, low sodium
Pinch or two of dried herbs de provence
1 cup sun-dried tomatoes sliced
2 cups organic baby spinach

Add the crushed tomatoes and vegetable broth to a large pan over a medium-high heat, bring to a simmer. Add in the herbs, sun-dried tomatoes and roasted vegetables, cook over a high heat about 15 minutes. Stir in the baby spinach and cook another 2 to 3 minutes. Season with salt and pepper to taste. To serve, spoon over rice, pasta, polenta, etc.
Creamy Broccoli Soup (Vegan)

This soup was incredible! So much flavor and so very simple. It was a very quick throw-it together meal after we got home from the studio. I came across a recipe in Whole Living Magazine’s January/February issue where they featured their “28-day Action Plan”, a sort of cleanse / detox and fitness plan for the New Year. Their plan isn’t as limiting as the cleanse I am on, so I took this recipe and altered it slightly to make it vegan/cleanse friendly. The original recipe calls for chicken stock and shavings of fresh parmesan cheese, both of which I am sure would be delicious. I substituted vegetable broth for the chicken stock and left off the cheese. I also had Great Northern beans on hand and the recipe called for Cannellini beans, these worked just as well. Since the recipe called for salt and pepper to taste on each serving it was nice as I could easily leave out the salt for mine and Mark could add a sprinkle to his, as he wanted.

The soup was so thick and hearty, the creaminess achieved from the beans made it impossible to believe there wasn’t a bit of dairy in there. The toasted pine nuts were the perfect addition to complete this soup, those little guys have so much flavor and when toasted they just explode with taste. To top it all off, this dish is loaded with fiber and is very low in fat and calories. It took about 30 minutes to make from start to finish. This soup is very thick, which I loved, I actually ended up adding in a bit more vegetable broth than the recipe called for, if you like a thinner soup you could certainly add more stock to get the consistency to your liking. This really was a complete meal in a bowl and not only cleanse friendly, but hubby approved, too. (Though he couldn’t resist putting a light sprinkle of shredded extra sharp cheddar on top) I am telling you, if you love broccoli, you absolutely need to make this soup.

Creamy Broccoli Soup (Vegan)
adapted from Whole Living Magazine, January/February 2011
serves 4

1 head organic broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, thinly sliced
One 15-ounce can organic Great Northern beans, drained (Cannellini beans would work here as well)
2 1/2 cups vegetable broth
Kosher salt and freshly ground black pepper
1 tablespoon pine nuts, toasted

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and broth and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan or cheddar cheese, if you wish.
Green Smoothie

I have to say, I am having fun experimenting with different things for breakfast. I am actually excited to get up in the morning and cook or prepare something. So many mornings I tend to feel stressed about what to have for breakfast and I get frustrated. This smoothie may be a turn off to some of you due to its color, though I think it is quite beautiful. Don’t be fooled, it is so much tastier and sweeter than you could ever imagine and such satisfying breakfast. Such a nice way to start your day, with that beautiful green color and a healthy drink. Again, you could really change this around so many different ways, it probably doesn’t need the peaches but I thought rather than ice cubes a few frozen peaches would be nice for another layer of flavor. The parsley gave it such a bright and fresh taste, certainly this can be left out too if you don’t have parsley or don’t care for it.

Green Smoothie
(serves 1)

1 cup loosely packed organic baby spinach
3/4 cup organic white grape juice (no sugar added)
1 small organic granny smith apple, peeled, cored and cut into 1 inch cubes
1 small handful frozen organic peaches (about 5 or 6 wedges)
1 handful fresh parsley
(add water if necessary to thin)

Add all ingredients to your blender, process until smooth. Add more ice or water as needed to get desired thickness.
Sweet Potato with Pomegranate, Coconut and Lime

This was today’s lunch and wow what a treat. I almost always bring lunch to work, usually leftovers from whatever I had made the night prior or a simple salad, etc. Today I decided to try something a little different. It required a bit more planning and assembling, but it was definitely worth the extra work. I deseeded the pomegranate at home and premeasured out the coconut milk, shredded coconut and cilantro. I packed those up with a whole lime, a raw sweet potato, a nice plate and a fork and knife. When lunch rolled around, I pierced the potato and tossed it in the microwave, when it was cooked I just topped it with all the goodies and enjoyed it! It was pretty nice for a lunch at the studio and it felt good to eat off a real porcelain plate with real silverware, and on top of all of this, it was absolutely delicious. Far better than I could have imagined. I am not always a fan of fruit with savory dishes, but there are many exceptions to this and more often than not lately, I find I end up liking the fruit and can’t imagine the dish without it. This is how the pomegranate seeds were for me in this dish, I was a little unsure but very excited to try it out. They were perfect, so bright and so much flavor. The coconut taste was perfect and the lime and cilantro finished it all off very nicely. You could easily make 4 of these for a delicious side-dish for dinner.

For cleanse day 3, I have to say I am eating really well and I don’t feel deprived of a thing. I am already feeling less weighed down and sluggish, too. I am so glad I decided to do this cleanse. I have been trying to really experiment with new things on this cleanse and today (admittedly) was the first time I ever deseeded a pomegranate. Not sure why I never have before, I guess because I thought I didn’t know how. It was simple and now I will be buying them all the time since they are in season.

Sweet Potato with Pomegranate, Coconut and Lime

Serves 1

1 sweet potato
2 tablespoons organic coconut milk
2 tablespoons unsweetened organic coconut, shredded
1 tablespoon chopped cilantro
1/4 cup pomegranate seeds
Fresh lime juice from half a lime

Baking the sweet potato in the oven: Preheat oven to 400º. Pierce the sweet potato all over with a fork, place on a baking sheet and bake until tender, approximately 35-45 minutes. Let cool slightly.

Baking the sweet potato in the microwave: Prick the potato in 5 or 6 places with a fork. Place on microwave safe plate and microwave on high for 6 minutes, turn over and microwave another 6 minutes. Let cool slightly. (time will vary based on your microwave oven and the size of the potato)

Slice the potato in half and slightly mash with a fork. Top with coconut milk, shredded coconut, chopped cilantro, and pomegranate seeds. Squeeze lime juice over top. You can add a light sprinkle of kosher salt if you wish (I left this off since I am on a cleanse).
Millet Cereal with Dried Currants, Toasted Walnuts and Coconut

One of my favorite things about a cleanse is that it forces me to pause, take a look at everything I am eating and try out new ingredients, combinations of ingredients I already love and to create new dishes entirely. Most mornings I find myself in a hurry to get my day started and I tend to eat the same few healthy options every day. Breakfast is very important and I can’t skip it, it ruins my whole day if I do, so this morning I wanted to enjoy something a little different.

I love millet, it’s probably one of my favorite grains. It is so wonderfully fluffy and versatile and like quinoa, it’s a nutritional powerhouse. Really this is just one of many ways you could serve millet for breakfast. There are so many topping combinations you could play around with. This morning I went with what I had on hand in the pantry and what sounded best, though there were so many other ways I wanted to make it, too. Because I am on a cleanse, I skipped any type of sugar or sweetener, but you would certainly add a sprinkle or brown sugar , a drizzle of honey or maple syrup, or whatever your sweetener of choice is. Also, you could enjoy pecans, almonds or any other nut, I had actually meant to include a tablespoon of toasted flax seeds but then forgot. Also, warm spiced apples or any other fruit of your choosing would be wonderful on top. I also thought about making the millet with almond milk instead of water to give it a creamier texture, I think I will try that next time.

This was a very satisfying and tasty breakfast, sure it took me a bit longer to get out the door this morning, but it was well worth it. It is a pretty simple recipe, but I decided to share it here since so many people struggle with breakfast ideas when on a cleanse, I have in the past. So, make yourself a bowl of this for breakfast this week and tell me what toppings you enjoyed on yours.

Millet Cereal with Currants, Walnuts and Coconut
serves 1

1 cup cooked organic hulled millet, cook with water according to package directions
1/4 cup walnuts, roughly chopped and toasted
1/4 cup dried organic currants, no sugar added
1/4 cup organic shredded coconut
1/2 teaspoon cinnamon
dusting of fresh nutmeg

I cooked up a couple of cups millet more than what I needed for this recipe to put aside for salads and other things throughout the week, I also toast the millet in a dry pan before adding the liquid, it gives it a lovely toasty and nutty flavor.

Add the millet to a small bowl and top with walnuts, currants and shredded coconut. Add spices to taste. Stir and enjoy.
Roasted Winter Vegetables

I wanted dinner for day-one of my cleanse to be special and exciting, something to look forward to. Vegetables are hard to come by this time of year and the selection is limited compared to the warm months, but fear not, winter root vegetables are great! I grabbed a ton of them at the market and decided I would roast a big pan of vegetables with fresh herbs and a little olive oil. I figured this would also be nice as I could use the leftovers in a couple of other meals. Later in the week I plan to roast some potatoes and add them to these leftover vegetables with some tomato sauce and vegetable broth for a delicious ragout.

These vegetables are so satisfying and hearty, there is something about roasting that brings a rustic depth of flavor to just about anything. I served it as a main course over brown rice, it would also be great over polenta or just as is as a side. A pan of roast vegetables like this are great, you can really add anything. I thought about adding some red potatoes but ran out of room. You could also add celery root, turnips, rutabaga, sweet potatoes, squash, etc. I tried to buy organic on everything I could, but didn’t stress over it if I couldn’t find organic. I just made sure to really give all the vegetables a really good cleaning. The key when cutting the vegetables is to try to keep them all relatively around the same size, so they cook evenly. Obviously if you aren’t on a cleanse you could certainly give these a sprinkle with a nice sea salt. I skipped it and it really didn’t even need it. This was a hard one to photograph as the images don’t even begin to show all the colors and beautiful textures. So you’ll just have to make it for yourself to see.

Roasted Winter Vegetables

1/2 lb of brussels sprouts, halved
1 parsnip, peeled and cut into cubes
3 small carrots, peeled and cut into cubes
2 beets, peeled and cut into cubes
1 eggplant, cut into cubes
2 small onions, peeled and cut into eighths
4 cloves garlic, peeled and roughly chopped
1 large bunch of italian parsley, roughly chopped
2 sprigs of rosemary, roughly chopped
2 sprigs of thyme, roughly chopped
freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 475º.

In a heavy roasting pan, combine all of the vegetables and olive oil, toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned. Sprinkle with a bit of fresh herbs, serve as a side or over brown rice as a meal.
A New Year’s Cleanse – Banana Pom-Berry Smoothie

Happy New Year to you all!! I am so incredibly excited to dive head first into 2011! 2010 was a wonderful, blessed year filled with many great moments and though I experienced a few tough and trying moments in 2010, I have tried my best to look at all of those experiences as times where my strengths are tested and I learn just what I am capable of. I personally decided to make 2010 the year I tried to relax and not take everything so seriously, to take each moment for what it is and to love myself more. I have always made sure to see the positive in things and to realize things could always be worse, 2010 was the year I really made certain to keep that mindset in the forefront. I have also decided to focus on all that I have and how lucky I am to be healthy, happy and loved. I truly feel that each day is special and that I am lucky to have a loving husband, an incredible family, and a job and career that I not only love, but am immensely proud of. For us, both personally and professionally, 2011 is already shaping up to be an incredible year and I am elated for each and every moment to come!

One of the things I accomplished in 2010 that I am quite proud of, besides shedding 30lbs of excess weight, is the ability to be so in tune with my body and my health that I can sense when it is off-balance and needing a clean-up. I kept with my lifestyle and eating habits through the holidays, but it is inevitable that you are just consuming more food and drink than any other stretch of time throughout the year, at least for me anyhow. It is a week of excess, in all facets of life. I knew just before New Year’s eve, when I felt some sniffles coming on and I was feeling a bit more sluggish than usual, that I was in need of a good cleanse. I decided I would do a 2-week cleanse beginning today.

There are many different cleanses and detoxes out there, some are VERY intense and limited to just liquids, others aren’t nearly as strict, still allowing poultry and fish. I think the type of cleanses I practice, fall somewhere in the middle. I always avoid added sugar and salt, meat, fish, dairy, eggs, caffeine, and alcohol. Of course my cleanses also always include my usual no gluten and no processed foods. This time around I am also avoiding soy and corn. To most people this sounds limiting and difficult, but I actually look forward to it and think it is an exciting time. I love the focus on fruit, vegetables, legumes, whole grains, herbs and spices. Life tends to get crazy and meals get rushed and these important elements often get forgotten and overlooked.

I find that these cleanses allow my body to not only detox but to also get back to a clear digestive tract that is able to do its job at it’s fullest. I have also done a bit of reading on Ayurvedic healing and learning to avoid or focus on foods specific to you and your body-mind type (or your dosha) and it’s needs. When I cleanse, I don’t follow the Ayurvedic cleanses per se, I just include that general focus on food types, herbs and spices and the importance of yoga and meditation when cleansing. There is big emphasis on digestion-enhancing, detoxifying spices in Ayurvedic healing such as turmeric, cumin, coriander, clove, ajwain, fenugreek, dried ginger, Chinese cinnamon and fennel. According to Ayurveda, each meal should be a feast for all of your senses. When your plate reflects an appealing variety of colors, textures, flavors and aromas, your digestive juices start freely flowing in anticipation and your body, mind and heart are all fulfilled by the eating experience.

I am by no means an expert on cleansing or Ayurvedic medicine, I simply know my body and have tailored a cleanse to me and what I need, so please don’t take any of what I am doing as “medical advice” or anything more than me keeping a journal of my journey through this cleanse.

I plan to cleanse for 2 weeks, longer if I feel I need it. I will be posting many of the recipes here on my blog as I go. Hope it helps any of you looking to try out a cleanse or maybe you are just looking to add in some very healthy, clean detoxifying recipes! Happy New Year and happy clean eating to you all!

This recipe will be the first of many smoothie recipes I will feature. I think they make great breakfasts and if you include different ingredients each time, you won’t get bored. I decided to add flax seeds to this smoothie (and will likely do so often through this cleanse) to get some added fiber and healthy omega-3 fats, it is great for adding to smoothies as it tends to keep you a bit more satisfied, a bit longer. Flax seeds are also great sprinkled on salads, cooked vegetable or added to breads or cereals. This smoothie had a ton of flavor and it is now over 3 hours since I drank it and I am still quite satisfied. This is one I will for sure be making again.

Banana Pom-Berry Smoothie
serves 1

1/2 orange, peel and pith removed (I used a cara cara pink navel, any orange will work)
1/2 cup organic 100% pomegranate juice (no additional ingredients and definitely no sugar added)
1 organic banana, halved
1 tbsp ground organic flax seed (I buy them whole and grind them myself)
1/2 cup frozen organic mixed berries

Add all the ingredients to your blender, blend until smooth. Enjoy!
Roasted Spiced Chickpeas

I like salty snacks. Many people crave sweets, but I crave salty, crunchiness. There is nothing like a good quality crispy potato chip (the kettle cooked are the best). Since I try not to eat that stuff these days, I am always looking for a healthy alternative. Spicy and/or salty nuts are always great, but I get bored with nuts. These roasted chickpeas are just as delicious as any potato chip or nut (if not more) and they have the perfect amount of crunch. The perfect toss in your mouth snack, great with cocktails and beers. I could sit down and eat so many of these. It’s nice they are so low in calories and they are a great source of fiber. I decided to make a big tray of these to have around during the holidays since the nibbling and munching is so much more prevalent this time of year. Now when I have that urge, I can just grab a handful of these and be totally satisfied.

You can play around with spices and flavors on these, there are so many possibilities. Curry flavors would be great, as would garlic and rosemary, cinnamon and honey, wasabi and soy, sage and garlic, etc. etc. etc. The combinations really are endless. Have fun and if you are like me, once you’ve made these, you will always want to have them on hand. I plan to have a batch of these in the pantry at all times, they are a great healthy snack option for us salty craving nibblers.

Roasted Spiced Chickpeas
makes about 4 cups

1 – 25 ounce can organic chickpeas
1 tablespoon olive oil
1/2 teaspoon black and red pepper mix (I used a mix of Tellicherry black pepper and hot cayenne red pepper)
1/2 teaspoon kosher salt
juice from 1-2 limes

Preheat the oven to 400º F.

Pour the chickpeas in a colander, rinse with running water, drain very well and pat dry. Toss the chickpeas in the olive oil, pepper mix, salt and lime juice. Make sure they are well coated.

Spread the chickpeas out evenly on a large baking sheet. Roast for 30-40 minutes or until browned and crispy. Turn and toss with a spatula every 10 minutes so they don’t burn or stick. Taste and add more salt or peppers if needed.

Serve warm or let cool.
Gluten-free Mac & Cheese with Bacon

For me this time of year was always about indulgence, eating, drinking and then more eating. Since I have changed the way I eat, I have cut back on all major indulging. It serves no purpose and both the guilt and the gross heavy, toxic feelings you have afterward, aren’t worth it. All that being said, sometimes you need something rich and decadent. This is about as indulgent as it gets for me these days! Homemade mac and cheese!

I have never cared for most mac and cheese until I started making my own gluten-free version, I found most to be way to heavy and dense. Made with a good quality organic brown rice pasta, organic butter and milk, high quality cheeses (organic if you can find them) and smoked pasture-fed bacon from our wonderful farmer, there is little that can compare. Though this is a bit extreme compared to what I normally eat, there is no reason you can’t enjoy things like this from time to time. The key to everything in life is moderation. I learned that after many years of extreme diets and extreme rules. Should I eat mac and cheese every week or even every month for that matter? Absolutely not. But, I make it a point to make this once or twice a year, I enjoy it so much more and I look forward to it. If made totally from scratch with high quality, organic and fresh ingredients, I believe eating things like this, once in a while, is still better than loading yourself up with those disgusting processed diet foods all the time! I am sure of that. I am able to maintain my 30 lb weight loss and still enjoy decadent things like this from time to time. This is what life is all about, don’t deprive yourself.

Originally I hadn’t planned to add the bacon as this was meant to be a side dish to a delicious roast chicken. However, when I went to pull the chicken out of the fridge, it was still very frozen so I decided we would just eat the mac and cheese as our main course with a bit of bacon on top and a side of sautéed spinach with garlic, and save the chicken for the next night. And we could still enjoy the leftovers later in the week as sides to other meals or for lunch. Bacon is another indulgent item that I don’t partake in very often, but since we bought our 1/2 pig from Sojourner Farms, I find myself cooking with it more than I ever have in my life. I think bacon is wonderful as an accent in dishes and in moderation. It has such a wonderful flavor and that crunch is perfect on top of a homemade mac and cheese like this. Obviously if you aren’t a meat eater or don’t care for meat on your mac and cheese, the bacon can be left off on this. That being said, if you are a meat eater, you can experiment with ham or prosciutto instead. Also, you can certainly play around with different cheeses, I have found that cheddar and Manchego are my favorite, but you can really use any combination that you like.

Gluten-free Mac & Cheese with Bacon
Serves 6-8

1 pound organic gluten-free brown rice pasta
1 stick (1/4 cup) organic unsalted butter
1/2 cup white rice flour
4 cups organic 2% milk
1 onion, peeled and chopped
Pinch or two of fresh nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 1/2 cups sharp cheddar cheese, grated
1 cup Manchego cheese, grated (you can use 2 1/2 cups of any cheese or cheeses you like)
1/2 cup gluten-free bread crumbs
3 slices of farm fresh smoked bacon (pasture-raised), cooked until nicely brown, crumbled or roughly chopped

Preheat oven to 425º F.

Boil, rinse & drain pasta according to directions, cooking until al dente.

Melt butter in a large saucepan over a medium-high heat, add chopped onion, cook until tender about 7-10 minutes. Add rice flour, stir to form roux. Slowly add milk while stirring, heat until warm and thick. Add nutmeg, salt and pepper to taste.

Add 2 cups of your cheese combination, stir until melted. Set aside the other 1/2 cup. Add your pasta to the cheese and milk mixture, stir until well coated.

Pour the pasta and cheese mixture into a 9″ x 13″ pan, sprinkle with the remaining cheese, bacon and breadcrumbs. Add some fresh ground nutmeg. Bake for 20 minutes until bubbly and golden brown.
Gluten-free Vegetable Lasagna

I’ve been making this lasagna recipe for years, it’s so simple and very delicious. It is best with a homemade sauce, but if you don’t have any on hand, a store-bought sauce will do. I would like to try it at some point this winter with homemade gluten-free pasta. I think that would set this recipe over the top. This lasagna is easy to make and if you are a household of 2, like we are, this provides 4 meals throughout the week. I love those types of meals this time of year. Something you can make on Sunday and eat through the week.

Gluten-free Vegetable Lasagna
adapted from Everyday Food Magazine, May/June 2003
Serves 8

4 cups (32 ounces) whole-milk ricotta cheese (organic if you can find it)
2 large farm fresh eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen organic chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 gluten-free lasagna noodles (I love Tinkyada’s organic brown rice lasagna noodles)
1 pound fontina cheese (4 cups), shredded
1/2 cup (+ a bit more for serving) Parmigiano-Reggiano cheese, shredded

Preheat oven to 400º. Cook lasagna noodles according to package directions.

In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper flakes. Add spinach and 1/2 cup of Parmigiano-Reggiano cheese, stir well to combine.

Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.

Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving. Top each piece with a sprinkle of shredded parmesan reggiano cheese. Enjoy.
Tomato Sauce

With it being winter and the opportunity to cook with fresh tomatoes is long past, this is the most delicious way to make the best of using store-bought canned tomatoes. This is a variation on my mom’s classic tomato sauce recipe that she has been making forever. It is so delicious. I remember being a kid and sneaking into the kitchen to steal spoonfuls, sometimes I would even ladle some into a small bowl and eat it like soup. There is so much flavor, a hint of spice and it is so easy and inexpensive to make. It had been a very long time since I had made this, so I decided to make a big pot since I had planned on making lasagna with it. Sometimes my mom would cook meatballs and or sausage in with the sauce, that gave it even more flavor.

I decided to use fresh herbs since they looked pretty decent at the market and I buy organic tomatoes. My mom never has, and subsequently I don’t, measure the spices on this. I add to taste. As it simmers, taste it, does it need more italian seasoning? Like a bit more heat? Add more red pepper flakes. You can add a glug of red wine or even a tablespoon or two of sugar if you like your sauce a bit sweeter. You can make a large amount of this and freeze it for later, like I do. I made it for lasagna and froze what we didn’t use.

Tomato Sauce
adapted from my mother’s recipe

2 28oz cans organic tomato puree
1 28 oz can water
1 12oz can organic tomato paste
2 12 oz cans water
1 medium onion (u can peel, pierce and put in whole or chop finely)
2 cloves garlic, minced
1 large bunch of fresh parsley, roughly chopped
1 large bunch of fresh basil, roughly chopped
crushed red pepper flakes, to taste
Italian seasoning
1 tablespoon salt
Bay leaf

Combine all ingredients in a large pot and simmer 2 – 3 hours. Serve over your favorite pasta, use in lasagna, or allow it to cool and refrigerate or freeze it for later. That’s it, really.
Vegan Peppermint Stick and Chocolate Chunk Ice Cream

Ice cream isn’t typically something I think of during the cold of winter, especially with how cold it has been here. However, I have been thinking about an ice cream that features candy canes, they are a Christmas classic and I knew not only would it taste amazing, it would look so beautiful. I am in love with vegan ice creams and how easy they are to make. I made the Pumpkin Spice ice cream a while back and it was so incredible that I wanted to go that route again this time. I especially love how much more light it is, you aren’t left with that terrible feeling in your stomach from eating a massive bowl of dairy.

I added in the peppermint extract in addition to vanilla, to really highlight the mint flavor, but if you want it to be a bit more subtle and just highlight the mint flavor from the candy, just leave it out and simply go with the vanilla. If you are wanting to be certain this is totally vegan, as I did, make sure to choose a vegan dark chocolate such as Green and Black’s, many chocolates contain dairy. You can also skip the chocolate all together, if you wish.

I love how this ice cream just tastes like the holidays and though it is cold out, couldn’t be any more perfect for dessert this time of year.

Vegan Peppermint Stick and Chocolate Chunk Ice Cream

1 14 ounce can organic coconut milk
1 1/4 cups almond milk (or any other non-dairy milk)
1/2 cup organic pure cane sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint stick (you can just bash any ‘ol kind of candy cane)
1 3.5 ounce bar of good quality dark chocolate, cut into small pieces (choose a vegan chocolate like Green & Black’s Organic)

In a large bowl, combine coconut milk, almond milk, cane sugar, vanilla extract, and peppermint extract, whisk together well. Refrigerate for at least 2 hours. Once chilled, make according to your ice cream maker‘s instructions. Add in peppermint pieces and chocolate chunks just before your machine’s freezing cycle is finished and allow to incorporate thoroughly. I find that putting the ice cream in the freezer for at least an hour after to allow it to get a bit harder is best. Pull it out a few minutes before serving, scoop and top with a little candy cane or a few crushed candy cane pieces. Enjoy!

Even though the ice cream is very blurry in this photo, I couldn’t help but share this photo. That is our little girl, Seri. She is going to be 4 months old this weekend! I am sure you’ll see a ton of photos with her little face in them.
Vegetarian Shepherd’s Pie with Lentils and Goat Cheese

We rarely go out to eat anymore, we try to cook and eat at home most of the time and reserve going out to eat for special occasions. We seem to enjoy it so much more. One of my favorite things about going out to eat has always been when I find a dish I really think has potential but it just isn’t quite there, I love coming home and recreating the dish the way I would like it. On the flip side, when you are out and have the perfect dish, everything is just right, I love to still come home and recreate it my way, keeping the integrity of the elements and ingredients that made me fall in love in the first place. This past week our good friends from Toronto, Ben and Esther came up for the day and we went out for dinner. We took them to Betty’s, a wonderful home-style but eclectic restaurant in the neighborhood where our store is. Betty’s has a large menu that features local and seasonal ingredients and dishes that warm your soul just reading about them. I ordered their Vegetarian Shepherd’s Pie that had a bit of a goat cheese crust on top. I had never had goat cheese on a shepherd’s pie and it was so perfect. Everything about theirs was delightful, so much so that I found myself recreating it just a mere 3 days later.

What I love most about this dish, besides how delicious it is, is the fact that you can totally make and assemble it a day or two ahead of time and hold off on the baking. It is perfect for a busy week like we are in the midst of this week. I made it all on Sunday, waited for it to cool, popped it in the fridge and pulled it out the next night. I also love how many meals it yields for the two of us, we’ve been enjoying it all week for lunches.

This dish is so hearty and it is the perfect belly-warming meal for a cold winter night. The lentils provide as much protein as any meat that would traditionally be in a shepherd’s pie and it has an incredible amount of healthy goodies in it. You can easily make this vegan by substituting a non-dairy milk and a non-dairy butter in the mashed potatoes and skipping the goat cheese.

Vegetarian Shepherd’s Pie with Lentils and Goat Cheese
Serves 6-8

1 tablespoon olive oil
2 red onions, peeled and diced
2-3 organic carrots, peeled and chopped
2 stalks of organic celery, chopped
2 cloves of garlic, minced
a small bunch of fresh rosemary
1 small bunch of fresh parsley
1 cup of dry organic lentil beans
1 28-ounce can of organic diced tomatoes
6-8 organic baby potatoes, peels on, halved and sliced
1 cup frozen organic green peas

2lbs potatoes, peeled and diced
1 large whole clove of garlic, peeled
kosher salt and freshly ground black pepper
1/2 cup whole organic local milk (use non-dairy milk if vegan)
2 tablespoons organic butter (use vegan butter substitute like Earth Balance if vegan)
3 ounces goat cheese, crumbled (skip if vegan)
1 fresh nutmeg, for grating

Prepare the lentils. Add 1 cups of lentils to a few cups of water in a medium saucepan. Bring to a boil and allow to boil approximately 30-45 minutes until cooked. Once the lentils are cooked, drain and set aside.

Meanwhile, chop and prepare all of your vegetables. In a large pot, heat the olive oil over a medium-high heat, add in the onions, celery and carrots. Saute for about 8-10 minutes, then add in the minced garlic, saute another 2 minutes. Add in your cooked lentils, fresh herbs, tomatoes and their juice, potatoes and salt and pepper to taste. Allow the mixture to simmer approximately 30-45 minutes until the veggies are no longer hard and it is nice and thick. Add in the frozen peas when there is about 10 minutes of cooking left.

While your filling is cooking, peel and dice your potatoes (if they are small/medium sized, quartered are perfect), bring the potatoes to a boil in a large pot with the clove of garlic and a bit of salt, boil for 10-15 minutes until they are soft. Remove the pan from the heat and drain. Pour in approximately a 1/2 cup of milk to start (you can add more as needed), the butter and a sprinkle of kosher salt and fresh ground black pepper. Mash by hand, with a ricer or with a hand mixer.

If you are going to cook and eat the shepherd’s pie right away, preheat your oven to 375º. Transfer the lentil mixture to a large 9″ x 13″ glass baking dish, spoon the mashed potato mixture on top and spread it evenly. Crumble the goat cheese over the top of the entire dish and sprinkle with fresh ground nutmeg. Cook for 30 minutes or until golden and bubbling. Scoop a large portion onto each plate, garnish with a sprig of rosemary and a sprinkle of fresh nutmeg. Serve.

If you are making this ahead and plan to eat it the next day, hold off on the goat cheese, allow it to cool, cover with aluminum foil and refrigerate up to a day or two. Sprinkle the goat cheese on just before baking. Baking time will increase when coming from a cool refrigerator, it may take more like 45 minutes.
Green Beans with Toasted Walnuts and Dried-Cranberry Vinaigrette

This is the final dish from our Thanksgiving dinner that I am able to feature. I really wanted to do a post about the gluten-free stuffing I made, but I realized after it was all gone, that I never took a photo, I swore I had. So, I plan to make that again very soon to share it with you. When thinking about what vegetable I was going to serve with dinner I knew wanted green beans, but I wanted to try something a little different. I came across this recipe while thumbing through my issue of Bon Appétit Magazine and I was thrilled to see a unique take on green beans and it was so easy. I made the vinaigrette a day ahead, which I actually think really gave it a ton of flavor, then all I had to do shortly before dinner was ready, was to cook up the beans and toast the walnuts. Super easy.

I loved the tangy flavor from the cranberries and fresh mint was so refreshing. We hadn’t gotten any major snow then, so I was still able to get fresh mint from our yard. This was a nice light and flavor-packed side dish, on a day full of eating and it was great as lunch the next day.

I am really unhappy with the photo, it doesn’t even begin to show how beautiful this dish was. However, I didn’t want to skip sharing this recipe, because the photo wasn’t perfect.

Green Beans with Toasted Walnuts and Dried-Cranberry Vinaigrette
adapted from Bon Appétit, November 2010
serves 8

1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried cranberries
1 1/2 pounds trimmed slender green beans (such as haricots verts)
1/2 cup walnuts, toasted , chopped

Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside.
Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain.
Toss green beans, walnuts, and vinaigrette in large bowl. Transfer to platter and serve.

If you are preparing for a meal like Thanksgiving or Christmas, these beans are great because you can totally prepare them ahead of time, by a day. You can make the vinaigrette up to one day before. Cover; chill. Bring to room temperature; rewhisk before using. You can also make the beans the day before and wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing. You can toast the walnuts 2 hours ahead. Let stand at room temperature.
Gluten-Free Cheddar and Green Onion Cornbread

Here is another recipe from our Thanksgiving feast. This cornbread was great. It has been years since I have had cornbread. I wanted to have some fun with it, so I decided to go with a cheddar and green onion variation. It was so fantastic. Moist and fluffy, with the little bits of extra flavor from the cheese and green onions. As with most cornbread, it is best slightly warm with the smallest little pat of butter on top. I can’t wait to make this again. It was so easy and it made for great breakfasts the week following Thanksgiving.

I am remembering how amazing this cornbread was while writing this post and I think I am going to have to make it again this weekend. Hmm maybe this time with some jalapeños and cheddar. Yum. Enjoy.

Gluten-Free Cheddar and Green Onion Cornbread
serves 8
adapted from Gluten-Free Girl and the Chef

1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet rice flour
1 cup yellow cornmeal
2 tablespoons organic raw sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/3 cup canola oil or melted butter
2 large farm fresh eggs, at room temperature
1 cup low-fat organic milk, at room temperature
1 cup thinly sliced green onions
1 cup shredded sharp cheddar cheese

Place rack in the middle of the oven and preheat oven to 400º. Generously grease a deep, 9-inch square baking dish with soft butter, oil or nonstick spray.

Sift the sorghum, tapioca, potato and sweet rice flours into a large bowl. Add the sugar, baking powder, salt and xanthan gum, mixing well. Add in corn meal, stir to combine.

Combine the eggs, milk and oil in a small bowl and beat with a fork. Pour the wet ingredients into the dry and mix on low-speed with your mixer until blended. Beat another 30 seconds with the mixer on high. Do not overmix. Add in the cheddar and green onions, stir gently to combine.

Pour the batter into the greased pan. Bake for 20 to 25 minutes, or until nicely browned and a toothpick stuck into the center comes out clean. Allow to cool for 5 minutes before cutting.

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