Monday, June 7, 2010

Food

There's been a lot of good eating going on this year. I'm sticking to roughly 85% gluten-free living, with the other 15% broken into 5% of times when it's either eat gluten or don't eat, 5% of gluten things I won't give up, and another 5% of splurging.

I cook a lot and, surprisingly, I'm not that big a fan of eating out. It's expensive and I prefer home-cooked meals. I get in more of the things I want that way.

I also like taking pictures of food, which I often get made fun of for doing. But I don't care.

Here's a peak at typical eating. If you want recipes for anything, give me a holler! It's pretty much all GF unless otherwise indicated.



Turkey balls with peppers and onions



Greek-yogurt-fudge cupcakes with flax & dark chocolate chunks



Brown-rice-spaghetti-squash-feta "casserole" with sausage, veggies and orange zest. (This one was created while I was cooking it and just continually adding stuff in... everyone loved it, so I have to share)


Sweet potato cornbread



GF Crepes with a variety of fixins' (sweet, salty, sweet & salty mmmm)



GF-crumb-crusted eggplant


Pan-roasted almonds



Slow-simmer marinara with sauteed veggies thrown in (fyi- we threw in veggies last minute to not totally obliterate their nutrients). We put this on GF pasta & chicken; would be great for anything!


A Trader Joe's special: Polenta (L) & Quinoa (R). Both come from the frozen section and are so darn good. Staples in our house. Quick, convenient, tasty and nutritious. (OK, TJ's, want to sponsor me yet???)

And I'll end it with a yummy gluten-loaded splurge... A birthday dessert of "build your own" angel food cake, breyer's vanilla bean ice cream, all-natural whip cream, strawberries, crushed dark chocolate and candle wax ;)



Bon appetit!

16 comments:

  1. Hmmm...the Greek yogurt cupcake recipe please.

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  2. Everything looked yummy!!!

    Nice ...but I am a lazy guy to cook it (but not to eat it lol)...may be my wife Elaine? I will share with her!

    Cheers from Hong Kong!

    "XTB" Xavi.

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  3. Hey Tawnee, this is Will. I said hi to you at Bonelli.

    My one request is that you keep posting food pictures. Those are generally my favorite posts. You know, it involves food!

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  4. Ok, you need to share the recipes for the first three (turkey balls, cupcakes and Brown-rice-spaghetti-squash-feta. I am always looking for new recipes to toss in the mix!! Thanks.

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  5. I'm thinking you need to post the cupcake recipe.

    Everything looks great. In my house the kids would have eaten the strawberries before they could make it to the dinner table.

    Oh, nice hoody!!

    All the best,

    Ron

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  6. ok, recipes STAT for the muffins and "cornbread".

    I want you to know that I was really hungry before reading this, and this made me crack!

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  7. Ummmm….dude…can you send me ALL of those recipes? I’m sayin’…you should start a food blog…

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  8. YUMMM! Very inspirational!

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  9. turkey balls and sweet potato cornbread recipe please. everything looks A-MAZING!

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  10. Yum!!! I definitely want that cupcake recipe! :)

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  11. I would like them all please!

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  12. would love the recipe for the cupcakes and cornbread please!

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  13. thanx for sharing looks yummy! i've been meaning to try the quinoa stuff. it always looks so yummy at whole foods...

    ps liked your article in triathlete magazine!!!

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  14. YUM! Title caught my eye but i had no idea....love the content ;-)

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  15. "I cook a lot and, surprisingly, I'm not that big a fan of eating out. It's expensive and I prefer home-cooked meals. I get in more of the things I want that way.

    I also like taking pictures of food, which I often get made fun of for doing. But I don't care."

    same here!!!! food looks aweseome... we should an Iron Chef style showdown!

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  16. Here are a couple of the recipes... I'll post more soon!

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    Greek Yogurt Fudge Cupcakes

    1/4 cup unsalted butter
    1/2 cup Water
    1/4 cup Cocoa Powder
    1/2 cup Sugar (or sweetner of your choice)
    3 tbsp Agave syrup
    1 1/4 cups Quinoa Flour (I used Bob's Red Mill)
    1/2 tsp Baking Powder
    1/2 tsp Baking Soda
    1/2 tsp Salt
    1 tbsp ground flax (or more if you desire)
    2 Eggs, separated
    1 tsp Vanilla
    1/4 cup Greek Yogurt
    1 dark chocolate bar, coarsely chopped/crushed

    Preheat oven to 375°. Place the butter and water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, flax and salt. Add the cooled cocoa mixture, egg yolks, vanilla, agave and greek yogurt and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Fold in chocolate chunks. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
    Makes 12 gorgeous cupcakes.

    *I got this recipe from the back of Bob’s Red Mill quinoa flour and modified it

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    Sweet Potato Cornbread

    3 large organic free-range eggs
    1/2 cup extra light olive oil (I used applesauce)
    3/4 cup sweet potato puree
    1/2 cup organic light brown sugar , packed
    3 tbsp Agave syrup
    1 teaspoon bourbon vanilla extract
    1/2 teaspoon cinnamon
    1 teaspoon Pumpkin Pie Spice
    1 cup ground cornmeal (such as Bob's Red Mill gluten-free stone)
    1 cup Baking Mix - 1 cup GF flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added
    1/2 teaspoon baking powder
    Sea salt, to taste

    Preheat the oven to 350 degrees F. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan .

    In a large mixing bowl , whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.

    In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt.

    Using a rubber spatula or wooden spoon , add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.

    Pour the batter into the prepared cake pan.

    Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done.

    Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool.

    *from www.glutenfreegoddess.blogspot.com, with some modifications by me

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