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California, United States

Wednesday, September 9, 2009

TOFU, GLUTEN FREE CHEESECAKE

GLUTEN FREE CHEESECAKE MADE WITH TOFU
THE CRUST:
1 CUP DATES
2 CUPS WALNUTS
ADD BOTH INGREDIENTS TO FOOD PROCESSOR, YOU WANT A GRAINY CONSITENCY SO YOU CAN PRESS IT INTO THE BOTTOM OF YOUR PIE PAN. JUST LIKE GRAHAM CRACKER CRUST.. POUR INTO PIE PAN, AND TRY TO EVENLY DISTRIBUTE, GENTLY PRESSING IT AROUND BOTTOM OF PAN..
BAKE CRUST FOR 15 MINUTES AT 375, REMOVE AND LET COOL WHILE PREPARING FILLING.
PIE FILLING:
3/4 BLOCK OF MEDIUM TOFU
1 8 OZ BOX CREAME CHEESE
2 LARGE EGGS
1 TSP VANILLA -G FREE
1 TBSP CORNSTARCH- GFREE
1/4 TSP SALT
COMBINE ALL INGREDIENTS IN FOOD PROCESSOR TILL SMOOTH AND CREAMY, POUR INTO PIE CRUST,
BAKE ON 375 FOR 25 TILL TOP STARTS TO VERY SLIGHTLY BROWN AND FEEL SET. LET COOL FOR HALF AN HOUR THEN PUT IN THE FRIDGE FOR ATLEAST AN HOUR. IT EVEN TASTES BETTER AFTER CHILLING OVER NIGHT.
ADD GLUTEN FREE CHERRY MIXTURE, OR YOUR FAVORITE CHEESECAKE TOPPING.
ENJOY!

TERIYAKI SALMON

GLUTEN FREE TERIYAKI SALMON for two 2 Salmon Steaks 1/4 cup Tamari sauce (gfree) 1/4 cup water 1/2 tsp rice vinegar (gfree) 1/2 tsp sesame oil (gfree) 2 cloves crushed garlic 1 tbsp sugar 1tsp ground or fresh ginger Combine all ingredients except garlic and ginger in a sauce pan, bring to a boil, then reduce for approx 10 min. once youve reduced it, add ginger and garlic. Let cool, pour 3/4 of sauce over salmon, (if you have the time to marinate for an hour, it will taste amazing.. if not, its ok. let it sit for a few while you set the table..open your wine and have a few sips...:) Put your salmon in the broiler on the top rack, let cook on each side for approx 4-6 minutes, turn and baste with the remaining marinade, cook a few more minutes, then serve your salmon atop a bed of white or brown rice, Use the remaing 1/4 sauce remaining in sauce pan to garnish each salmon streak and sprinkle with sesame seeds. enjoy!!!

Sunday, August 2, 2009

Black Beans and Tomato Quinoa!

Looking for a great side dish!
Heres one packed with protein, and because your using Quinoa, you dont have the issues with gluten/wheat..Try this recipe and let me know what you think...
Black Bean and Tomato Quinoa
add 1 cup quinoa 2 cups water
2 tsp grated lime zest (opt)
2 -21/2 T. lime juice
2 T. olive oil
½ tsp. salt
¼ tsp. pepper
1 (14-15 oz.) black beans, rinsed and drained
2 medium tomatoes,
diced 4 scallions, chopped OR chopped sweet onion
¼ cup chopped fresh cilantro
Cook 1 cup quinoa (rinsed well) in 2 cups water, uncovered. Bring to boil. Reduce heat and cover, cooking for 15 minutes more,
until tender, fluffy and dry.
Whisk together lime zest, lime juice, oil and butter, salt and pepper in large bowl.Add black beans, tomato, onions and cilantro.
Stir in cooled quinoa.

Monday, July 13, 2009

Vegggie Kabobs!

Try my veggie Kabobs.

  • These were an inspiration from the cleanse I am currently on with a group of my friends.. We are on day 6 and can only have veggies, fruit and brown rice. You can use whatever veggies that you'd like, I used these:
  • RED BELLPEPPERS
  • YELLOW BELLPEPPERS
  • ORANGE BELLPEPPERS
  • BABY SWEET POTATOES ( I MICRO'D THESE FOR ABOUT 2 MINUTES FIRST TO SOFTEN A BIT)
  • YELLOW ONIONS
  • ZUCCHINI
  • SQUASH
  • MUSHROOMS
  • PINEAPPLE
  • 2 TBLS OLIVE OIL
  • BLACK PEPPER TO TASTE
  • APPROX 2 TABLESPOONS NO-SALT SEASONING (I USED THE ORGANIC ONE FROM COSTCO,ITS LOCATED WITH ALL THE SPICES,, THIS IS A GREAT SEASONING SALT TYPE OF ITEM.. YOU CAN USE it ON EVERYTHING!)
  • APPROX 8 SKEWERS (IF YOU USE WOODEN, MAKE SURE TO SOAK THEM IN WATER FOR ABOUT 15 MINUTES)
  • CUT YOUR VEGETABLES IN SQUARE SIZE PIECES THAT WILL SLIDE ON THE SKEWER, LEAVE THE MUSHROOMS WHOLE, PUT THEM IN A LARGE MIXING BOWL, DRIZZLE WITH THE OLIVE OIL, AND THE SPICES, AND TOSS THEM AROUND A FEW TIMES TO MAKE SURE THAT ALL ARE COVERED WITH OLIVE OIL AND SPICES.. IF NOT YOU CAN ALWAYS ADD A LITTLE MORE OIL AND SPICE..
  • PUT THE VEGGIES ON THE SKEWERS AND ROTATE THEM VEGGIES TO MAKE IT LOOK COLORFUL.
  • I MADE BROWN RICE TO GO WITH MY SKEWERS, SO NOW WOULD BE A GOOD TIME TO PUT THE RICE ON..
  • TURN ON YOUR GRILL, LET IT HEAT ON HIGH FOR 5 MINUTES, THEN TURN DOWN TO LOW AND PUT YOUR SKEWERS ON THE GRILL, CLOSE THE LID AND LET ONE SIDE COOK FOR ABOUT 10 MIN, THEN ROTATE THEM AND COOK 10, ROTATE AGAIN AND COOK FOR ANOTHER 10.. NOW YOU WILL EYEBALL THEM AND MAKE SURE THE ONIONS LOOKED CARMELIZED AND THE BELLS ARE SOFT LOOKING..
  • PLACE THE KABOBS ON TOP OF YOUR BROWN RICE, AND ENJOY. I WOULD NORMALLY USE SOME SOY SAUCE, OR TERIYAKI, BUT I CANNOT HAVE EITHER RIGHT NOW DUE TO A CLEANSE, BUY I STILL ENJOYED IT WITHOUT!

Wednesday, June 24, 2009

Celloxylin™ Face -Eye and Lip Eraser-


I found the product that has replaced my eye cream..
*Why is this important to me- When someone says "Guess how old I am" I go straight for the eyes, lips and the neck, these are the areas that show signs of aging first. If you don't already use an eyecream, try this one.. The rest of the products are great as well, the anti-aging products contain Acetyl Resveratol. ( the hot new anti aging ingredient on the market).
This one is for Lips and eyes! One product that does both jobs..It is formulated specifically for the delicate skin around eyes and lips, where age shows first. Lines and wrinkles are visibly reduced and cells protected by the Nutrient Reservoir™.
click on the title for the link to the product page!
Let me know what you think of your happy, younger looking skin!

Thursday, June 11, 2009

Turkey, Vegetarian or Meatlovers Chili,, and its gluten free!
  • 1 yellow onion-finely chopped
  • 1 tbls olive oil
  • 1lb ground turkey/redmeat. or no meat at all!
  • 2 tsp cumin
  • 1 tsp ground corriander
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tsp onion powder
  • 1tsp garlic powder
  • 1tsp chili powder
  • 1tsp cayenne pepper
  • black pepper to taste
  • 1-2 tsp salt to taste
  • 1 tsp dried parsley
  • 1 can G-free tomatoe paste
  • 1 16 oz can kidney beans- drained
  • 1 16oz can pinto beans- not drained
  • 1 16oz can black beans-not drained
  • 1 8 oz can chopped tomatoes-not drained
  • 1/2 cup water
  • sautee onions in the olive just enough to sweat them, then add your meat of choice, let that start to brown and add all of your spices, and herbs..stir till meat is done then add the water, tomatoe paste, the chopped tomatoes, stir then add all of your beans, I like to bring the chili to a boil then reduce it to low, add a lid and let it stew... I love this chili,, the flavor is my favorite! Sprinkle with grated cheddar, or mexican cheese mix, and finely chopped onions if you like,,, I like to add a dollop of either plain yogurt on top or lowfat sourcream,, it is truely yummy!!! Make sure to use the Gluten free dairy brands.. I love to make a loaf of gluten free corn bread, mix up some honey butter, and in heaven I am... Please Enjoy!!! Now remember, if you dont have one of the spices,, its ok,,just go for it without it,, thats the nice thing about cooking,, you can add what you like or remove what you dont like...

Wednesday, May 27, 2009

Kick butt Minestrone!! _ Gluten free_ 4 potatoes- cubed ( i used red and left on the peel) 1 yellow onion- chopped 3 cloves garlic 2 stalks carrots- chopped 3 stalks celery- chopped 32 oz vege broth 2 cups water 1tsp sugar or agave nectar 1 tbsp salt 1 tbsp oregano 3 tbsp basil 1 tsp celery salt black pepper to taste 1 small can tomatoe paste- g free 1 16 oz can kidney beans )drain the juice 2 tbsp canola or olive oil 2 cups cooked rice pasta- set aside to add to each bowl as you serve it grated parmesian- in a bowl to sprinkle on as garnish grated mozzarella- in a bowl to sprinkle on as garnish sautee onion, garlic, celery, carrots and potatoes, til onions are a bit soft, then add tomatoe paste,sugar, celery salt, salt,pepper, oregano, basil, broth and water, let cook for approx 20 minutes for flavors to cook together, then add the kidney beans, continue cooking another 20 minutes on a low simmer,,, take a taste and make sure you like it, you might need to add your black pepper or a little more salt,, its up to you.. Grab a bowl, add a couple of tbls of the cooked pasta to each bowl, then add some of the hot soup, garnish with the cheese and enjoy!!! let me know if you like my minestrone!

Tuesday, May 12, 2009

Hands down, the best gluten free soup on the market!

Amys brand, canned soups are the best.. I have tried the tomato,chunky tomato, lentil vegetable, vegetable,, this soup is soooo awesome.. I have tried a few different brands,so wanting to enjoy a can of soup.. and this is it.. Give Amys a try my friends.. Ill just about guarantee that you wont be sorry....YUMMM Make sure you read the back of the label,, they do have soups that have gluten,, their entire line of soups is not gluten free, but the back states then ones that are,,,

Wednesday, April 22, 2009

The Best Zucchini Muffins- Gluten Free

Now you all must remember, I only post recipes once I have tweaked them to my liking and I get the go ahead from my family.. They are truely a picky bunch!!! These were moist and totally yummy!!The flax, walnuts and raisins are all optional..I add flax to everything just to be healthy.
1 1/2 cups sorghum flour, 1 cup brown rice flour, 1/2 cup Almond flour, 1/2 cup Tapioca flour
1 tsp xanthum gum
1/2 tsp nutmeg
2 tsp cinnamon
pinch salt
2 tsp baking soda
1 tbsp ground flax
2 small zucchini (approx 3 cups shredded)
2/3 melted butter
1 1/3 cups sugar
2 eggs beaten
2 tsp vanilla
1/2 cup walnuts
1/2 cup raisins -
(you do not need a mixer for this recipe)
Mix together sugar, eggs and vanilla, then add in the shredded zucchini and stir, then add the melted butter, stir and set aside.
In a separate bowl, mix together dry ingredients,( flours, xanthum, flax, salt, baking soda, nutmeg, cinnamon, walnuts and raisins), then add the wet mixture to the dry, stir just until combined, do not over mix.
Coat each muffin cup with butter or vege oil.. (I used butter)
Now set your oven for 350 degrees, you want your mixture to sit for 10 minutes, so this will give the oven time to heat up.
using heaping tbls in each cup, distribute evenly filling the cups up completely. Bake on the middle oven rack for 30 - 40 min, place a toothpick to test doneness.
let cool for 5 min, then remove muffins from cups and place on wire rack to cool for another 15 - 20. ( dont leave muffins in tins to cool, they will become soggy)..

Sunday, April 19, 2009

Yummy Chocolate chip cookies--Gluten Free

These were loved by my wheat eating family, so they must be yummy!!
1 1/2 cup Sorghum flour 1/2 cup Brown rice flour 1/2 cup Almond flour
1 tbls ground flax
1/2 tsp baking soda (gfree)
1/4 tsp baking powder (gfree)
1/2 tsp salt
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup light corn syrup
2 large eggs
2 tsp pure vanilla extract
2 cups semi sweet (g-free) chocolate chips
preheat oven to 350, in a bowl, whisk together flour, baking soda, baking powder and salt and flax.
in a second bowl, using a mixer, beat sugar, butter and corn syrup until light and fluffy. Beat in eggs and vanilla. with mixer on low, gradually add flour mixture, beating just until combined.
Fold in chocolate chips.
Drop dough by tbls onto two baking sheets. Bake until cookies approx 10 - 12 minutes making sure to rotate sheets halfway through cooking...transfer to wire racks and let cool.
(to store, keep in an airtight container)

Thursday, March 19, 2009

Speedy and Tasty, Gluten free Lasagna the whole family will love,,

  • One small tub of Ricotta
  • 3 cups of Mozzarella cheese only use 2 cups in the mix, save 1 cup for the end
  • 1 cup shredded parmesian cheese or 1/2 cup grated
  • a few good pinches of dried parsley (optional)
  • a few good pinches of dried basil
  • Half a block of tofu (make sure to press in between a few paper towels to get out some of its water).
  • 1 egg
  • 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cinnamon
Mash all of these ingredients together in a large bowl till nicely combined.. then set aside
  • slice up approx 10 mushrooms- and chop up 1/2 of a red bell pepper -- set a side
  • use your favorite Spaghetti Sauce (leaving it in the jar to save the mess
  • 1 package of lasagna noodles ( I used rice flour noodles for mine) do not cook them
Using a casserole dish, put about one ladel of sauce into the bottom . then add your first layer of un-cooked noodles side by side, then add 1/3 of your ricotta mixture, making sure you use a good amount,,
Toss on some mushrooms slices and sprinkle some of the bell pepper then the sauce ,, use about 4-5 tblspoons of sauce (you dont need to be neat about it,,just get it done),,,
Now layer another row of Lasagna noodles, then another 1/3 cheese mixture, mushrooms, bells, and no sauce this time..Now another row of noodles,, the remaining cheese mixture, the rest of the mushrooms and bells, and sauce. Cover with one last row of noodles, and pour on the remaining sauce.. Make sure the sauce covers all of the noodles on the top, You don't want any dry noodle areas.. cover with foil and bake at 350' degrees for 55minutes...
Up the temp to 400, Remove foil, sprinkle remaining 1 cup of Mozzarella cheese and return to oven for approx 10 minutes.. till nice and melted..
take out of oven,, let sit for 5-10 and serve..
I like alot of sauce, so you can always have another jar that you can heat up and people can add more sauce at the table...
Let me know what you think of my Lasagna!!! Tasty, Healthy, and full of Protein!
Bon a petit!

Thursday, February 5, 2009

EAT THIS NOT THAT!!!

Another great find-
My girlfriend Michelle, bought me a little household handbook of what to eat instead of this..
A couple of lines from the book that I want to quote, go something like this:
THE FACTS
  • One in Three children born in the year 2000 will develop diabetes at some point in his or her lifetime.
  • Overweight kids were more likely to suffer bone fractures and 30 percent more likely to suffer from joint or muscle pain than children of normal weight.
  • even and old complaint of middle age folk, kidney stones, has begun to surface with regularity in children
  • An average American consumes 82 grams of added sugars every day, which contribute an empty 317 calories to our diets
  • Marketers are adding new types of preservatives, fats, sugars, and other new food subs to our daily meals
  1. Every Year, Americans spend and estimated 42 billion on diet books; 18.5 billion on health club memberships; and 5.2 billion on diet foods and weight loss programs
  2. Kids ages 2 to 11 will see 26,000 tv ads this year, 22 percent of them marketing food
  3. The message that junk food equals instant happiness- is one that sticks with a child for all of his life.

Dog paddling through the nutritional ocean:

  • Rule #1

NEVER SKIP BREAKFAST. EVER....

  • Rule #2

SNACK WITH PURPOSE

  • Rule #3

BEWARE OF PORTION DISTORTION

Example of "Eat this not that"

  • Dairy---

EAT THIS--2 percent milk, string cheese, cottage cheese, plain yogurt, sweetened with fresh fruit,,

NOT THIS--Chocolate milk, ice cream, hot cheese dip, yogurt with fruit on the bottomThis book goes on and on,, from healthy natural snacks to packaged foods.. Eat Spaghetti O's instead of Macaroni and cheese.. (If you have to have one or the other)

Spaghetti O's has 260 calories, 10 grams of fat, 990 mg sodium

Macaroni and Cheese 410 calories, 19 grams of fat, 710 mg sodium..

It event talks about how to read labels efficiently, and what fast food items to choose over others..

I think that our world is finally opening their eyes to not only what they are putting in their mouths, but also into the mouths of their children..

Happy Eating Peeps....

Thursday, January 29, 2009

I'm a good Food Sneak!!!

veggies, I don't think so,, my kids like corn and edamame,, that's it..
So I took some advice from a friend of mine, got the book by Jerry Seinfelds wife "Deceptively Delicious". I pureed some roasted beets and slipped them along with a couple tsp. ground flax,, into my brownie mix...
Oh Ya Babaay,,,,,,,,,My Hubby,,,and both of my girls,, ate them up... My first successful food sneak.. I tried pureed avocado in chocolate pudding and when my daughter saw me do it, she blew the whistle,,
I am now excited about my next adventure.. I think I'll try the pureed squash in the macaroni and cheese for my next food sneak..
I bought my book used, on Amazon.com....saved $8.00
Bona Petito,,,Mommies!!!

Wednesday, January 28, 2009

Mammograms YUK!!!!

OK...I know I have to do it, but I really don't want to...I'll be 40 this year.. my grandmother died from breast cancer, and my mother is a survivor of breast cancer .. The obvious is that I should go and get my next Mammogram,... I had one 4 years ago,,, hated it!!! I felt like my boobs were going to explode...Then,, they found a small lump that could be felt but not seen on the Mammogram, so they decide to do a ultra sound.. why didn't they do the ultra sound in the first place....I hear that they get paid a lot more for the mammograms so,, there we have it.. So I went to my new OBGYN for my yearly (thats a whole other story) worst bedside manner on the planet... anyway, I get my prescription to get my mammo... and I have had it in my purse for over a month now... I so do not want to get that Mammogram...aarrgghhh!!! Well as destiny will have it,, I mention it to one of my clients yesterday (I am a hairdresser) and she says,, have you heard of Thermography? It is the least invasive, and it doesn't stay in your body for the next 4000 centuries... From what I am understanding,, Mammograms yearly.. "they think" can cause some of the cases of breast cancers... I have to read more, .. I am going to have Thermography instead of a mammogram.,.. I am so pleased there is an alternative... and it seems that it is safe to start when you are younger for early detection.. Breastthermography.com is dedicated to providing information on breast thermography, risk assessment, breast cancer, early detection, prevention and ultimately the preservation of the breast and the survival of women. Current research has determined that the key to breast cancer survival rests upon its earliest possible detection. If discovered in its earliest stages, 95% cure rates are possible. Our center is dedicated to providing one of the most essential tests in breast cancer risk assessment and early detection. SeeWhat Patients are Saying and What Doctors are Saying. THE EARLIEST BREAST CANCERDETECTION AVAILABLE Wouldn't it be great if there was a test that could offer women true early detection, enough in advance to prevent invasive tumor growth? Breast thermography has the ability to warn women up to 10 years before any other procedure that a cancer may be forming. • INDIVIDUALIZED BREAST CANCER RISK ASSESSMENTAre you personally at greater risk for breast cancer? Women with a family history are definitely at greater risk, but 75% of women who get breast cancer have no family history of the disease. Regardless of your family history, if a thermogram is abnormal you run a future risk of breast cancer that is 10 times higher than a first order family history of the disease. Thermography is the only technology to provide women with a future risk assessment. If discovered, certain thermographic risk markers can warn a woman that she needs to work with her doctor to improve her breast health. Monitoring with regular check-ups and thermography will look for improvements with time or possibly the earliest signs that a problem may exist.

Tuesday, January 27, 2009

Foodies, changing the way we eat...one day at a time...

My Food journey began about 4 months ago when a nutritionist friend of mine suggested I do a cleanse. I was having allergy problems, skin problems, headaches, and she thought I might have some sort of food allergy.. ,, I had to eat tons of vegetables, baked, sauteed, roasted, steamed,,any way that would make them seem different each time I ate them...My family....that was another story,, my kids were going to chain themselves to the couch in total protest if I tried to get them to eat one more of my vegetable dishes... After a food elimination diet and a blood test, it turns out,, I have a moderate gluten allergy, and a moderate allergy to gliadan."IT" is in everything.. from soy sauce, to bread and pasta.. I love to cook, so I have researched and found recipes,
The good, bad and the ugly,,,,
I made muffins, one batch were totally yummy in flavor, but seemed almost like I added a sccop of sand to the recipe, the other batch was more like bread pudding than a muffin....the other, well lets just say, my dogs are getting some yummy treats these days....(maybe ill go into the dog treat business) ok, well, Ill try again Pizza,, Yep.,, homeade crust..and to my families enjoyment,, it was GOOD!!! Actually really good!!!
Great tasting gluten free pizza ....
..What has come out of this,,,my entire house hold is changing the way they eat..slowly but surely they are getting use to it.. I now buy different things like, almond flour, coconut flour and xanthum gum, to make my own muffins, pancakes and breads,,, I still buy wheat bread for the hubby and kids,,I can't make them give it up,, but the result has been a family that is eating more naturally, using fresh ingredients,, in the long run, I'm teaching them to eat what is truely best for them, and when I get it down to a science, all of it will taste great too, even my muffins...