Search Results for: salad

maca power shake

March 28, 2011 By Kristina Sloggett 47 Comments

Like my daily juices, I sometimes try to shake it up with my smoothies and shakes, as far as unique and fresh flavor combinations. This was a definite win.

This is also my first time using hazelnut milk, and I am loving it!

I recently ordered more hemp seeds – I forgot how much I love them! I’ve been eating so many salads lately, and hemp seeds are a great topper for those. They are also a perfect smoothie topper.

maca power shake

serves two

10-12 fresh strawberries
1 frozen banana
1 packet vanilla protein powder
1 1/2 cups hazelnut milk
1 1/2 cups water
2 tablespoons maca
2 tablespoons hemp seeds (plus 1 tablespoon as garnish)

Blend all ingredients and serve – garnish with hemp seeds.

This is definitely satisfying and filling, but also light and fresh at the same time – like springtime! I’m eagerly awaiting spring weather – we are at the point where it’s still light at 7:15-7:30 at night, and later this week the temperatures will be in the 60’s!

weeee!

Do you use a non-dairy milk product? What is your favorite?

Do you use hemp seeds or hemp products?

lemon picatta

November 10, 2010 By Kristina Sloggett 43 Comments

I really appreciate the confidence my mom has in me.

Yesterday, she emailed me a link to a chef contest, telling me to enter. I had to explain that the contest is for people with Actual Culinary Arts Skills. Then, to drive my point home, I said “those people know what to do with a raw chicken!”

Yes, I am too chicken to touch a chicken. I think my mom is still laughing…

One thing I do know what to do with?

A lemon!

I love lemon in a savory dish. I love capers. I love Ancient Harvest Quinoa Spaghetti! This is the best gluten free pasta I have ever tried!

I made a faux chicken picatta – and here’s a chef contest skill –
I even deglazed the pan!

Lemon Picatta

1/4 package soy curls
1 tablespoon gluten free all purpose flour
1 tablespoon dairy free butter
1/4 cup vegetable stock
2 tablespoons capers
juice of one lemon
2 servings pasta

Rehydrate soy curls. Coat rehydrated soy curls in flour. Sauté floured soy curls with earth balance until browned, remove and set aside. Add vegetable stock and lemon juice to deglaze pan and make sauce. Add capers. Sauce will thicken, add soy curls back to pan.

I served this over quinoa pasta along a salad with lemon juice and kalamata olives.

I cannot wait to make this again. Perhaps today. 😀

If you were to enter a cooking contest, what signature dish would help you win?

buffalo mac

July 21, 2010 By Kristina Sloggett 12 Comments

One big thing I miss with eating gluten free? Pasta? No… I love pasta, but rarely ate it anyway. Pasta sauce. More importantly, roux. A roux to make an alfredo. A mac & cheese.

Recently I found a gluten free ravioli. Mmm, it was gorgonzola pear.

This was DELICIOUS.

Having strong flavors in the pasta, I wanted a basic sauce topping. I picked up one of these:

I’ve been eying this for a while.

It tastes great! Very cheesy. Maybe not the best looking sauce:

…and probably not the best pairing with this particular pasta. I would use it again, in a different way. It’s not really “alfredo” flavored to me.

So this got me thinking. I have flour. It’s gluten free, but I have flour. Can I not make a roux?

1 cup almond milk – original flavor
1 tbsp butter
1 tbsp flour

Melt the butter, add flour. Stir over medium heat until it darkens a bit. Add milk slowly, constantly stirring. The only way this is different is that it doesn’t really stay saucy at this point – it’s thicker. Even after all the milk is added. Okay by me – cheesier! 🙂 I added 1 cup grated cheese. Cheddar.

(I’d love to find Daiya someday and make this completely vegan… I know it’d be fabulous).

I made some gluten free penne.

I also rehydrated some soy curls and mixed in some of this:

Buffalo mac!

I ate salad and fruit all day in prep for this. 🙂

I am in a carby daze now. Time to curl up with J & B and read a book.

Have you entered My Tempting Giveaway yet? 🙂 It’s SWEET.