Showing posts with label food blog. Show all posts
Showing posts with label food blog. Show all posts

Wednesday, October 21, 2015

Suffed Squash

     It's fall, so let's get festive with a stuffed squash recipe! In the future I think I'd add sausage or goat cheese to up the protein quotient. I also made half a dinner squash and half a dessert squash (butter and cinnamon sugar), and it was a great choice!

     
3 Acorn Squash
3 3 cups cooked grains (I used 2 cups rainbow quinoa and 1 cup rice)
1/3 cup chopped dried cranberries
1/2 cup chopped nuts
1 bunch of green onions, spring greens chopped
Dressing:
1 1/2 Tablespoons rice wine vinegar
2 Tablespoons olive oil
1/4 cup fresh squeezed orange juice
1 Tablespoon orange zest
1/2 teaspoon tumeric
1/2 teaspoon tarragon
1/2 teaspoon thyme
Instructions
  1. Slice Acorn squash in half and scoop seeds. Cook at 400 F for 40 minutes on a cookie sheet.
  2. Cook grains according to instructions.
  3. In medium bowl, add cooked grains, chopped nuts and cranberries.
  4. Whisk dressing ingredients together and toss with grain mixture. 
  5.  Fill squash halves with grain mixture and pop back in the oven for 20 minutes.
  6. Garnish with green onion and cheese.
  7. Dig in!

Thursday, October 15, 2015

Peanut Butter Chocolate Chunk Cookies

In case you haven't been on social media, or in a Starbucks, or  just out in the world, I would like to notify you that it is fall. Any although it has been over 90 degrees here in Southern California, I wanted to get into the spirit so I baked up some delicious treats! I used a blend of almond and oat flour, which I really liked. The almond flour allows it to get a bit crispy and the oat flour gives it some substance.  For the chocolate, make sure you chop up a chocolate bar, and don't just use chocolate chips. It makes a big difference.

Ingredients
  • 1/2 cup Melted Butter or Oil
  • 2/3 cup Sweetness (sugar, maple syrup)
  • 1/2 cup all natural Peanut Butter
  • 1 Egg
  • 1 tsp Vanilla
  •  2 1/2 cups Flour (I used 1 c oat flour, and 1 1/2 c almond meal)
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 cup unsweetened Coconut
  • Dark Chocolate Chunks
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl, add and blend Butter, Sugar, Peanut Butter, Egg and Vanilla.
  3. Blend in Flour.
  4. Add optional ingredients.
     5. Using measuring tablespoon drop by spoonful about 2 inches apart on cookie sheet.
      
    6. Using fork make criss-cross marks on cookie.
    7. Bake for 10 minutes. Should be slightly brown on edges.



    Enjoy!

Thursday, October 1, 2015

Gluten Free Pumpkin Mix

It's Pumpkin Season!!! and luckily since pumpkin is low FODMAP, we get to indulge as long as the other ingredients are aligned.  This gluten free pumpkin mix falls right in line!
 Overall, it's pretty good: moist, pumpkiney, doesn't make me feel sick. But it does leave a bit to be desired. It's a bit grainy, as gluten free stuff can be, but I think it can be remedied.

 Next time I would replace the water with some type of milk (probably almond). A little more fat and filler isn't always a bad thing.
Overall, pretty great!  Peace, love and Pumpkin Spice!

Thursday, September 3, 2015

Rice& Chia Pudding

 I've liked Chia Pudding, but it always seemed a bit thin to me, kind of like eating a clump of frog eggs...theoretically, I've never actually done that. So this pudding includes rice to make it a healthier version of rice pudding! The mason jar is not mandatory, but you will want something that can hold everything with a bit of space remaining and seals well, kuz you're gonna wanna shake it up!  Top the mixture with anything you want! Substitutes at the bottom.

 Ingredients:
1 cup Cooked Rice
1/4 cup Chia Seeds
2 cups Almond Milk
1 tsp Vanilla
1 tsp Coconut Oil *optional*
1 Tbs Maple Syrup
1/2 tsp Cinnamon

 1. Combine Rice, Coconut Oil, Vanilla Extract, and Maple Syrup. Mix Well
 2. Add Almond Milk
3. Add Chia Seeds and Cinnamon. Mix well. Shake it up.
4. Chill for at least an hour to allow the Seeds to expand and get all pudding-ey.
5. Serve warm or cold and Enjoy!
Substitutes:
Almond Milk: Any type of milk, or even water, if you're feeling boring
Maple Syrup: White Sugar, Brown Sugar, Honey, Agave
* not all substitutes are low FODMAP

Enjoy!!

Tuesday, September 1, 2015

Fall Forward for Fun

      So I've reached that off point in the year where I gear back up to apply for grad schools and I may have only a year left of school free time here in San Diego. So here's my list for fall!
     -Julian is a great little town in east county, and somehow I've never been. So what better time than apple picking season-aka apple pie season!
     -Even with all this fun, I need to make sure I've got my list ready to go when apps get released on October 1.
     -With everyone going back to school the beaches finally won't be as crowded but it's still plenty warm to frolic around!
    - I've gotten pretty comfortable in my breakfast, brunch, brinner routine. But that's no way to live, time to get a bit more adventurous in my food realm!
     -Any article of about moving to a new place will tell you that the hardest thing is that you're on your own when it comes to exploring. So I want to push myself to do one new fun thing each week so that I can finally start crossing stuff off my SD bucket list!
     -Between working 3 jobs, modeling and going on weekend trips, my room is a mess.  It'll be nice to start with a clean surface before heading into application time.
    -Last week I was able to walk for a San Diego designer in LA Fashion week. It was kind of incredible to walk for a packed house at a big event. Hopefully the open calls are on days I can actually make this time!
     -San Diego has heaps of Dia de los Muertos celebrations, so I'm hopign to make it to at least one this year!
     -I'm chronically late with deciding my Halloween costume. This year I'm aiming to decide a month before to allow the max amount of thrifting and creativity!

So that's my list for Autumn! If you want to join me on any of these activities, or think that there are major SoCal activities that I'm missing, let me know!

Keep Adventuring!

Thursday, August 20, 2015

Yummy Chewy Oatmeal Cookies

      Ever since I started the low fodmap diet I've wanted to create a wheat free oatmeal cookies, and now I've finally got a recipe that I think deserves to be shared with you guys! The recipe does make 4 dozen cookies, so share, or don't, but don't be surprised.

Ingredients:
  • Eggs
  • 1 c Raisins (1/2 c Raisins, 1/2 c Dried Cranberries)
  • 1 tps Vanilla
  • 1 c Butter
  • 1 c Brown Sugar
  • 1 c White Sugar
  • 2 12 c Almond Flour
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 2 tsp Baking Soda
  • 2 c Oatmeal

1. Combine Raisins, eggs and vanilla and pop in the fridge for 1 hour. This may seem silly, but it is SUPER important for keeping the mixture moist and ending up with great chewy cookies!
 2. Combine sugars and butter. In separate bowl combine flour, baking soda, salt and cinnamon
 3. Cream sugars and butter
 4. Add Dry ingredients and egg mixture and mix well.
 5. Add Oatmeal and mix well.
6. Dole out tablespoon sized dollops onto non greased trays.
7. Bake at 350 for 10-13 minutes, until browned at edges.
8. Enjoy!
Extra things to add: Chocolate, coconut, other dried fruits
Note: this can be made with normal wheat flour if you're not trying to stay wheat free

Thursday, August 13, 2015

Citrus Berry Crumble for One

     SO many berries, so little time. As a result I've had quite a few go bad or soft or wrinkly. So here's an easy way to use them! I've been playing with this recipe for the last week and I think I finally like this one best.

Crumble:
Half a Lemon
Handful of Berries
Sprinkle of Sugar

Topping:
1 Tbs Coconut Oil
1 Tbs Almond Flour
1 Tbs Oats
1 tps Brown Sugar


1. Place one thin slice of lemon with skin removed in the bottom of the ramekin

2. Wash blueberries and put them in the ramukin
3. Sprinkle with sugar and mix them up

4. On a seperate plate mix Coconut oil, Almond flour, Oats and Brown Sugar until well combined

5. Crumble over blueberries

6. Top with a little sprinkle of Sugar
7. Bake at 350 for 15-20 minutes, until you see purple liquid bubbling up around the sides.

8. Remove and let cool for 10 minutes and top with any yumminess!

Thursday, August 6, 2015

Cute Little Frittata

 Ingredients:
3 Eggs
2 Small Potatoes
1 Tbs Garlic Olive Oil
2 Handfuls of Spinach
2 oz Cheese of Your Coice
3 Green Onions (The spring green part for low FODMAPers)
Salt and Pepper to taste
1. Dice up those Potatoes and boil them for 5-10 minutes (depending on the size of chunks)
2. Warm up oil, drop in Potatoes and brown on each side
3. Scramble up Eggs with diced Cheese and Green Onion
4. Put Spinach in pan until it wilts
5. Pour Egg mixture over Spinach and Potatoes


6.Cover and leave until Egg sets
7. Slice it up and season to taste




Wednesday, July 29, 2015

Summer Smoothie Bowl

SMOOTHIE BOWL! They're delicious, and if you do it right, nutritious.
Here's my recipes for a low FODMAP friendly one.


Bowl:
1/4 Avocado
2 Handfuls Spinach
1 Handful Frozen Mango
1/2 Handful Frozen Pineapple
3/4 c Almond Milk
1 Spoonful of Sun Butter
A few frozen Blueberries
A tiny piece of Ginger

Topping:
4 Strawberries 
1/2 Banana
Handful of Blueberries
2 Tbs toasted coconut
1 Tbs sliced Almonds

The best part about smoothie bowls? If you say to yourself: I wonder if _____ would be good on it... The answer is probably yes!

Key Components:
Creaminess: Avocado, Banana (frozen or raw), mango
Green: Spinach, Kale
Liquid: Types of Milk, Juice
Protein: Seed or Nut Butter, or Protein Powder
A Little Bite: Citrus, Pineapple, Ginger
Toppings: Fruit, Nuts, Granola, Honey, Coconut, etc.

So get out there and experiment!


Wednesday, July 15, 2015

Summer time Sweetness




     Summer fruit is so delicious! But so many of them are full of the sugars that don't make our tummies as happy as possible. And that's the last thing you want as you're flying down and slip-and-slide!  So here's a little info on the summer fruits that will keep your tummy happy (in moderation) and still let you enjoy all the sweetness of summer!! Along with a fun easy treat to make!

     As a general rule, stay away from stone fruits, or fruits with a pit in the center (peach, plum, cherry, nectarine). This is the hardest thing for me personally, because these fruits are really only good during the summer.  Berries are easy, because you only have to steer clear of blackberries and boysenberries. So feel free to do all the blueberry, strawberry, raspberry picking you like! Although you should avoid watermelon, but you can embrace cantaloupe and honeydew! If you live in an area where you can get tropical fruits, get excited! Pineapple, starfruit and passionfruit are all fair game! So although you may have to miss out on a few summer fruits, you may get an excuse to try some new ones.
     Just something to keep in mind, all fruits are full of fiber and sugar, which isn't a bad thing. But if you shock your system with more than you typically have there could be... adverse events... Everything in moderation!
    Now on to a sweet treat!

1 Melon
Some yogurt (I like plain)
Drizzle of Maple Syrup
A few Berries
Granola

1. Cut and scoop the melon

2. Fill it with yogurt

3. Tops with granola, berries and syrup
4. Enjoy the delicious!



Tuesday, July 7, 2015

Happy Tummies: a Basic Guide to Getting Better



 It's the age old story: Girl has digestive condition, girl tells person about digestive condition, person asks them a thousand questions about digestive health. So here it is! My steps to a happier tummy.

Before we begin, if you're having any serious medical problems (bloody or black stool, etc.) go talk to a real medical professional, not me. That being said, there's no reason you should have to live with mild discomfort every day! So let's take some steps to getting better.

     First things first, look up the steps you need to take to go see a specialist. You may need to get a referral, so best to start this process ASAP. While you're at it, mentally prepare yourself to talk about every aspect of digestion from beginning to end. Gas, bloating, consistency of stool, color, pain, oil, cramps, where exactly, stabbing or dull.  You will be asked about them, so don't be shy.
     Second, Start a food diary.  Keep track of what you eat at general times of the day and symptoms levels.  This is the first thing that a gastroenterologist will ask you to do, so you might as well be prepared the first time you see her. Plus you may be able to discover something on your own.
     Third, go see your doctor, listen to them, do a bunch of tests and make changes to your lifestyle.

What you should be prepared for:
     What surprised me most were the social reactions to me when I said that I had a digestive condition.  Eating is a very social thing, and to have that limited seems to make people uncomfortable. So bring your own snacks and find an alternative to "grabbing lunch". It can be awkward at first, but it's cheaper and often more fun.
     The other thing that surprised me is that people, although they may not understand what is wrong with you, are very quick to offer suggestions.  "I went on a paleo raw vegan diet for a month and that was terrific!" Get used to doing a lot of smiles and nods, but don't jump on any trend until you really think about it.  A drastic change that you don't monitor well could do just as much harm as good.
     For Example, last year I tried to go gluten free for a month.  I was pretty unsuccessful and the stress just gave me even worse stomach aches. But now I'm mostly wheat free and I'm doing lots better. Just because you have a little hiccup in your plan, don't throw it in the garbage.

Most importantly: remember that eating is something we do everyday, and therefore it isn't a quick fix.  I appreciate that I've gone through this journey because it has made me more conscious about what I put in my mouth, even if it hasn't been the smoothest fastest experience.


I'll post more about the specifics of the low FODMAP diet as well as my own experiences with digestive health. But til then, take care of those tummies!