Gluten Free

Roasted Purple Potato Soup

Yesterday we had some weather come through.

I woke up at 5, ran down the stairs with Rosemary, looked out the window to see a yard covered in white.

The snow was all gone by 9.

A non event, really. A media storm.

Friends in higher elevations had several inches of snow, lasting all day long. I ventured outside with my camera, but never drove – so the clicking of freezing rain I heard all day actually could have been something. We stayed safely inside.

Purple Carrots

I made soup.

Purple Potato Soup.

Jason was [click to continue…]

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Chili Cheese Stuffed Jalapeños

I was invited to develop recipes for the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received product, was compensated for my time, and all opinions are my own.

You know I am all about game day food, appetizers, shared plates and Happy Hour at Home. I have said more than once that I love appetizers for dinner (and often order a couple small plates rather than the huge entrees most restaurants want to give you).

So, did we actually eat jalapeño poppers for dinner?

Why, yes. Yes we did.

McCormick Gluten Free Chili Spice

These are perfectly acceptable for dinner, though – a protein and veggie packed update on the cheese filled original. Fantastically spicy and filling, we ate these with a simple salad on the side.

Plus, you can eat a whole bunch of them.

These peppers are not only [click to continue…]

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I don’t know what took me so long. You know I love my marcona almonds. Their flavor is distinct and incomparable.

A Spanish almond roasted in olive oil and salted, Marconas have a smooth texture and amazing flavor. They offer the same nutritional benefit as regular almonds, including cholesterol lowering phytosterols and a good amount of fiber and protein.

and now they make up my favorite nut butter.

marcona almond butter

makes about 1 1/2 cups

2 cups Marcona almonds (reserve 1/4 cup)
1-2 tablespoons olive oil (optional)
pinch sea salt (optional)

In food processor or high powered blender, process 1 3/4 cups almonds until creamy, stopping to scrape sides, about 9-12 minutes total. Add oil as needed (I did not need to). Chop 1/4 cup almonds and mix in for a crunchy nut butter. Store in fridge in sealed container.

Flavor options:
chocolate (add 1/2 cup chopped dark chocolate)
salted maple (add 1/4 cup maple syrup)

Safe to say this is my new favorite nut butter. “Plain” flavor is amazing – salty creamy amazing. The dark chocolate flavor is like a grown up peanut butter cup, and the salted maple is like buttery caramel. I now have three jars in my fridge. I’ve been enjoying marcona butter on celery, on homemade juice pulp crackers, on a spoon…

 

Have you tasted Marcona almonds? What is your favorite nut?

 

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Peanut butter and Chocolate. Always a classic combination, even if the recipe isn’t so classic. or even a recipe, really.

I am still reeling over my amazing weekend, and will recap every detail soon. I’m still on a plant-based high with a goofy grin, and there are some people still in Portland for a few more days so I’m spending time with new friends!

I managed to develop quite the sweet tooth as a result of all the amazing food we enjoyed this weekend. In three days. I crave sweets now, wanting dessert after dinner. Breakfast and lunch too, if I’m being honest.

Today I have the honor of guest posting for my friend Eden – whose blog I love for many reasons – she makes me laugh, inspires me to think, and instigates many fun comment conversations. So when she asked me to guest post, I put my thinking laptop on to come up with something fun.

This satisfies that sweet tooth.

The breakfast one.

The theme is “not on my blog” – visit Eden to see what I have to say.

What is your favorite chocolate peanut butter combination?

 

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mamma chia giveaway

by Kristina Sloggett

in product review

You all know love my chia

If you are a chia fan, you need to try this vitality beverage – Mamma Chia.
I have been loving these for a while, and the lovely people at Mamma Chia are offering three of my readers the chance to taste the greatness!

I first had the raspberry passion and the blackberry hibiscus on our spring road trip – and have been drinking all the flavors recently during our juice fast for the extra protein and fiber.

Not only do the flavors taste amazing, look at these stats:

 2000mg Omega-3
 10g Balanced Fiber
 High Antioxidants
 4g Complete Protein
 Only 110 Calories
 Lightly Sweetened
 Gluten-Free and Vegan

The giveaway is for two VIP (free!) coupons and two $ off coupons for any Mamma Chia Vitality beverage. Find a store with Mamma Chia near you!

THREE winners, four ways to enter – leave a comment for each:

#1) what is your favorite way to eat chia seeds?

#2) which flavor of vitality beverage would you most like to try?

#3) like Mamma Chia on facebook

#4) tweet about this giveaway, including a link to this post. use this if you like –>

enter to win MAMMA CHIA Vitality from @spabettie – THREE winners! –> http://www.spabettie.com/?p=8158

 

closes next Wednesday – winners will be emailed Thursday!

 

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I have been cooking with chia seeds longer than… I have been reading blogs. We stocked them in the dispensary at the clinic, and I started out adding them to salads. I learned what happens when mixed with water – they turn to a gel – and I started using them in smoothies and baking.

Why chia? Many reasons:

It is a plant based complete protein (energy!), and a plant based source of omega-3 (heart health!). Chia seeds are high in antioxidants as well as calcium, magnesium, niacin, zinc and fiber. Chia has a long shelf life (more than flax) and nutrients are available as is, rather than having to be ground (like flax).

Also? You can bake with them, reducing the butter or oil in a traditional recipe.

Chai is one of my favorite flavors – warm and spicy – and it makes a unique and tasty cookie!

The chai powder I use is a ready to drink tea powder, not a concentrate. If you are using a concentrated powder, reduce the amount to taste.

chai chia protein bites

makes 10-12 cookie balls

1/2 cup sunflower seed butter
1/4 cup chai tea powder (Natures Flavors)
3 tablespoons chia seeds (reserve 1 tbsp for topping)
1 can cannellini beans, rinsed
5 – 8 drops NuNaturals Vanilla Stevia

In food processor or blender, puree beans. Add sunflower butter, chai and stevia, blend. It should form a ball of dough, if it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.

Stirring by hand, 2 tablespoons of chia seeds. Form into 1-inch balls and roll into the last tablespoon of chia seeds (just across top of ball). Bake at 350 for 10-12 minutes.

What is your favorite tea? Do you use chia seeds? Did you ever have a Chia Pet?

I shared this post with Wellness Weekends over at Diet Dessert and Dogs! Go visit for some great recipes!


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Summer is finally here, we have started the process of opening the pool (finishing this weekend, yay!), and I have another excuse to use both the grill and the jalapeno corer.

We love grilled fish around here, and a couple years ago we were doing the cedar plank thing. We had a simple salmon recipe with dijon mustard and brown sugar, we made it all summer long and everyone loved it. Jason recently declared “that recipe is so 2008″ and this season he’s ready to try something new.

He’s grilling fish directly on the grill. If you want to follow his lead, he says the grill needs to be thoroughly scrubbed clean and liberally oiled (he uses olive oil). When I asked if he has further instructions, he said “no, it’s just very simple.” :D oh, and always use fresh fish, do not freeze. “Buy it and cook it asap” Jason says.

So there you have it.

This year, I want pool noodles. Our floating basketball game and ring toss? So 2008.

lemon basil grilled cod tacos

1 pound cod filet
1/3 cup olive oil
juice of 2 lemons
bunch basil (about 20 leaves)
black pepper

Finely chop basil, add to oil, lemon juice and pepper, combine. Marinate cod in lemon basil mixture for a minimum of one hour. To grill: starting with a clean scrubbed grill, coat grill with olive oil. Grill fish over medium heat (350-400) about 8 minutes a side, or until opaque.

Cut fish into bite size pieces. Prepare tacos with warm corn tortillas, lettuce, fresh corn off the cob, and jalapeno raita.

cucumber jalapeno raita

1/2 English cucumber, chopped
3 jalapenos (adjust quantity to taste)
2 cups greek yogurt
1 teaspoon cumin

Add cucumber and jalapenos to food processor for a quick pulse, leaving some pieces intact. Combine yogurt and cumin, add cucumber / jalapeno mixture and combine completely.

The simple marinade is perfect for this fish, and the combination of spicy and cool of the raita adds great favor layers with the sweet fresh corn.

Happy Friday, everyone! Any plans this weekend? Want to come help scrub and shock the pool? I’ll share the noodle with you.


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Last week was Jason’s birthday. I wanted to make cupcakes so they could easily be shared, and who doesn’t love the classic pairing of chocolate and peanut butter? I adapted my brownie recipe into one that is more cake like, but with the chewy dense brownie characteristic. I like that in a cupcake.

You know what else I like in a cupcake? A surprise middle.

peanut butter chocolate cupcakes

makes 12 cupcakes

1/2 cup agave
1 can pumpkin (15oz)
2 eggs (Ener-G egg replacer)
3 teaspoons vanilla
3/4 cup brown rice flour
1/2 cup ap flour (gluten free)
3/4 cup cocoa
1 teaspoon baking powder
peanut butter for cupcake filling

Combine agave and pumpkin – add egg and vanilla. Combine flour, cocoa, and baking powder, add to sugar mixture. Fill muffin cups half way, place 1/2 tablespoon peanut butter in center, fill muffins with remaining batter.

Bake @ 350 for 30-35 minutes* or until inserted toothpick comes out clean.

*These cooked in 30 minutes in my oven; a reader made them and while they turned out well, it took 50 minutes in his oven.

Cool completely before frosting.

peanut butter frosting

peanut butter
powdered sugar
water

I started out with 1 cup peanut butter and 2 cups powdered sugar. Added water to thin slightly, whip by hand until completely smooth. Add powdered sugar to desired consistency – I wanted the frosting to hold a swirl.

While these cupcakes were for Jason’s birthday, something exciting is happening today that just may need it’s own dessert.

I am honored and excited to be a contributor with gojee – a new recipe site launching today! Gojee, named for the Himalayan berry, is a cooking site showcasing recipes from home cooks. Gojee can recommend recipes based on food you already have, and you can link to a grocery market loyalty card.

I am thrilled to be among amazing company – gojee has hand picked many great recipes from exceptionally talented people! I already have many saved as favorites, and have met some new friends as well. I hope you will visit – we are all very excited today!


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