1 medium-sized eggplant, cut into small or bite-sized pieces
2 spicy peppers (I used jalapeno actually), minced
1 T oil
1/4 c soy sauce
3 drops ginger essential oil (doterra oil is safe to cook with, but some aren't so just double check!)
1 t honey
1 cup soft tofu, cut into small/bite-sized pieces (optional)
Heat oil in a medium sized pan or pot. Add eggplant and cook on medium heat for 3 minutes. Add spicy pepper, and cook for an additional 3 minutes. Make sure to stir so that the eggplant doesn't stick and gets cooked evenly. :) Then, add soy sauce and cook for another minute, add ginger essential oil and make sure to mix it thoroughly so that the ginger oil is distributed evenly. Drizzle in the honey and stir again. Add the tofu, cook for another 2 minutes, then bring down to a simmer, mix, and voila!
Serve with brown rice. Mmm! :)
Friday, March 31, 2017
Homemade Chicken Nuggets!
Ingredients:
1 lb chicken breast, cut into 1 - 2 " pieces ("nuggets":)
1/3 c flour (for paleo or gluten free, almond or coconut flour would work well)
3 T cornmeal
1/2 t onion powder
1/8 t black pepper
1/8 t salt
1 T olive oil
Heat olive oil in a pan to medium heat. Mix dry ingredients in a bowl. Toss the chicken pieces in the flour mixture to coat thoroughly. Place coated chicken pieces as flat as possible in the pan. Let cook on medium-high heat for five minutes, then flip them over. At this point you might want to add another drop of olive oil if they look a little dry. Then let cook for another 5 minutes. Make sure they are no longer pink inside (what I did is just cut open the biggest looking one to check), and voila!
Super quick, and so super delicious!!
1 lb chicken breast, cut into 1 - 2 " pieces ("nuggets":)
1/3 c flour (for paleo or gluten free, almond or coconut flour would work well)
3 T cornmeal
1/2 t onion powder
1/8 t black pepper
1/8 t salt
1 T olive oil
Heat olive oil in a pan to medium heat. Mix dry ingredients in a bowl. Toss the chicken pieces in the flour mixture to coat thoroughly. Place coated chicken pieces as flat as possible in the pan. Let cook on medium-high heat for five minutes, then flip them over. At this point you might want to add another drop of olive oil if they look a little dry. Then let cook for another 5 minutes. Make sure they are no longer pink inside (what I did is just cut open the biggest looking one to check), and voila!
Super quick, and so super delicious!!
Saturday, March 18, 2017
Cinnamon Protein Balls... with essential oil!
Cinnamon Protein Balls (or Nuggets, depending on your inclination! ;)
4 T peanut butter (or almond butter!) - works best with nut butters free of added sugar & bullshit.
2 T dairy-free milk, or orange juice (I used unsweetened oat milk)
1-2 T honey (depending on your taste)
6 drops doTERRA wild orange essential oil
2 T cinnamon
3- 4 T shredded coconut
Add peanut butter to a small mixing bowl. Pour liquid ingredients over the peanut butter, and stir until neatly combined. Add orange essential oil, and stir. Mix in cinnamon. Lastly, add shredded coconut until the mixture becomes fairly thick. Scoop out spoonfuls, and roll into balls/nuggets. Optional: roll in additional shredded coconut!
They are really delicious.
4 T peanut butter (or almond butter!) - works best with nut butters free of added sugar & bullshit.
2 T dairy-free milk, or orange juice (I used unsweetened oat milk)
1-2 T honey (depending on your taste)
6 drops doTERRA wild orange essential oil
2 T cinnamon
3- 4 T shredded coconut
Add peanut butter to a small mixing bowl. Pour liquid ingredients over the peanut butter, and stir until neatly combined. Add orange essential oil, and stir. Mix in cinnamon. Lastly, add shredded coconut until the mixture becomes fairly thick. Scoop out spoonfuls, and roll into balls/nuggets. Optional: roll in additional shredded coconut!
They are really delicious.
Sicilian Eggplant Sauce... with essential oils!!
Sicilian Eggplant Pasta
1 T olive oil/veg oil
1/2 large eggplant, cut into cubes
1 large carrot, cut into small pieces
Salt, to taste
Black pepper, to taste
1/2 jar marinara sauce
Red chili flakes, to taste
2 drops rosemary essential oil (doterra's essential oils are safe for consumption, but others are not, so be careful!)
2 drops lemon essential oil
Pasta of choice (I used whole wheat einkorn penne, which was delicious!)
Heat olive/veg oil in medium sized pot on med-high heat (I used 1/2T olive oil and 1/2T vegetable oil). Add eggplant, and let cook on med-high heat for 3-5 minutes, or until it starts to become tender. Add carrots and cook for an additional 3-5 minutes, stirring occasionally so that the eggplant does not stick to the bottom of the pan. (If necessary, add 1t more oil! I had to do this once, after adding the carrot.) Add salt and black pepper while carrots and eggplant are cooking. Once they are fairly tender, stir in the marinara sauce, and bring to a boil. Add in the red chili flakes and bring down to a simmer. Immediately add the rosemary and lemon essential oils, stirring them in (stirring them to mix them around is... essential! ;), cook on simmer for 2 more min.
Meanwhile, cook pasta of choice according to package directions, drain, etc.
1 T olive oil/veg oil
1/2 large eggplant, cut into cubes
1 large carrot, cut into small pieces
Salt, to taste
Black pepper, to taste
1/2 jar marinara sauce
Red chili flakes, to taste
2 drops rosemary essential oil (doterra's essential oils are safe for consumption, but others are not, so be careful!)
2 drops lemon essential oil
Pasta of choice (I used whole wheat einkorn penne, which was delicious!)
Heat olive/veg oil in medium sized pot on med-high heat (I used 1/2T olive oil and 1/2T vegetable oil). Add eggplant, and let cook on med-high heat for 3-5 minutes, or until it starts to become tender. Add carrots and cook for an additional 3-5 minutes, stirring occasionally so that the eggplant does not stick to the bottom of the pan. (If necessary, add 1t more oil! I had to do this once, after adding the carrot.) Add salt and black pepper while carrots and eggplant are cooking. Once they are fairly tender, stir in the marinara sauce, and bring to a boil. Add in the red chili flakes and bring down to a simmer. Immediately add the rosemary and lemon essential oils, stirring them in (stirring them to mix them around is... essential! ;), cook on simmer for 2 more min.
Meanwhile, cook pasta of choice according to package directions, drain, etc.
Friday, November 25, 2016
Beef Tenderloin w/ Barolo (Wine) & Poblano
My boyfriend Jason came up with this recipe and it is so delicious I had to immediately pester him for all the details so that we could make it again! I have a feeling this one could become a staple and a crowd-pleaser in our house, just like the badass fish stew has! So, without further ado:
Beef Tenderloin with Barolo (Wine) & Poblano
Select a very lean beef tenderloin, and cut out the very small bits of fat, for an optimal texture and ease of consumption!
Marinate for four hours with:
salt & pepper; 4 cloves of garlic, pressed; 3 tablespoons of seeds and skin of Poblano (lots of seeds); 2 full cups of red wine covering the steak (we used leftover Barolo from the night before).
After the four hours of marinating (we did 2 hours marinating out at room temperature, then moved it to the fridge), remove and completely dry off the meat.
Put it in a dry pan at high heat, brown on both sides (2 minutes/side), moving it around constantly!
Lower heat: cook for 2 more minutes/side.
Add marinade back in, cook while taking it out and checking for optimal done-ness (approx 4 min).
Voila!
Good with quinoa or a grain, as well as sauteed onions and carrots.
Note: can continue to add more wine to the pan during the last stage of cooking, as it can continue to soak up more wine while cooking.
Best with an expensive cut of meat.
Beef Tenderloin with Barolo (Wine) & Poblano
Select a very lean beef tenderloin, and cut out the very small bits of fat, for an optimal texture and ease of consumption!
Marinate for four hours with:
salt & pepper; 4 cloves of garlic, pressed; 3 tablespoons of seeds and skin of Poblano (lots of seeds); 2 full cups of red wine covering the steak (we used leftover Barolo from the night before).
After the four hours of marinating (we did 2 hours marinating out at room temperature, then moved it to the fridge), remove and completely dry off the meat.
Put it in a dry pan at high heat, brown on both sides (2 minutes/side), moving it around constantly!
Lower heat: cook for 2 more minutes/side.
Add marinade back in, cook while taking it out and checking for optimal done-ness (approx 4 min).
Voila!
Good with quinoa or a grain, as well as sauteed onions and carrots.
Note: can continue to add more wine to the pan during the last stage of cooking, as it can continue to soak up more wine while cooking.
Best with an expensive cut of meat.
Tuesday, June 7, 2016
Awesome Kale Chips
Today I had a huge package of kale, and needed to use it. I decided to do the best thing one can do with kale, and make it into kale chips.
I found this recipe and adapted it slightly --
4 cups of kale leaf pieces
1 1/2 T olive oil
2T nutritional yeast
1 tsp smoked paprika
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
So first I put the dry kale leaf pieces (they must be dry, makes better chips!), in a large ziplock bag. I added the olive oil, zipped up the bag, and had a very fun time smooshing around the kale and olive oil until I was sufficiently entertained.
Next, I added all the dry spices to the bag, zipped it up again, and this time shook it (which was also, entertaining).
MEanwhile, I've been having my oven heating up to 300 degrees.
Now I open up my yummy looking seasoned kale bag, and dump it out onto a baking tray (I needed two trays actually). I smooshed them all around a little bit more in the tray until each leaf had its own spot more or less and they were not on top of each other.
Then, I put the kale in the oven for 10 minutes.
Then, I checked on it, and turned the trays around.
Next, I forgot about the kale for a little bit so they got a little overcooked but were still so very tasty. Ideally this next stage should only take 10-15 minutes. Make sure to check on your kale chips every 10 minutes to make sure they are not getting brown.
The only step after that is to take them out and eat them more or less immediately. :D
<3
I found this recipe and adapted it slightly --
4 cups of kale leaf pieces
1 1/2 T olive oil
2T nutritional yeast
1 tsp smoked paprika
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
So first I put the dry kale leaf pieces (they must be dry, makes better chips!), in a large ziplock bag. I added the olive oil, zipped up the bag, and had a very fun time smooshing around the kale and olive oil until I was sufficiently entertained.
Next, I added all the dry spices to the bag, zipped it up again, and this time shook it (which was also, entertaining).
MEanwhile, I've been having my oven heating up to 300 degrees.
Now I open up my yummy looking seasoned kale bag, and dump it out onto a baking tray (I needed two trays actually). I smooshed them all around a little bit more in the tray until each leaf had its own spot more or less and they were not on top of each other.
Then, I put the kale in the oven for 10 minutes.
Then, I checked on it, and turned the trays around.
Next, I forgot about the kale for a little bit so they got a little overcooked but were still so very tasty. Ideally this next stage should only take 10-15 minutes. Make sure to check on your kale chips every 10 minutes to make sure they are not getting brown.
The only step after that is to take them out and eat them more or less immediately. :D
<3
Tuesday, April 19, 2016
Grain Free Roasted Tomato Soup
My neighborhood market, Berkeley Bowl has these soups that they make in-house. They're delicious. A few weeks ago, they had a tomato bisque that I wasn't allergic to...miraculously.
Now, if you're on a strict grain free diet, you already know how hard it is to find safe soups. If they don't have noodles in them, they have rice or corn or are thickened with corn starch. It's frustrating, because soup is delicious and efficient.
So, after trying that bisque, I had actual dreams about it. It was the right combination of creamy and sweet and a little bit acidic. But then. Then. Someone at Berkeley Bowl decided that it would be just swell to add bread to their recipe. No more fresh soup for Laura.
So, I made my own. After doing some research, I realized that a great, grain free tomato bisque isn't that difficult. Here goes...
Prep time:
15 minutes (thanks food processor!)
Cook time:
Roasted tomatoes: 15-20 minutes (do these while you're prepping the other ingredients);
Soup: 10 minutes
Ingredients
Now, if you're on a strict grain free diet, you already know how hard it is to find safe soups. If they don't have noodles in them, they have rice or corn or are thickened with corn starch. It's frustrating, because soup is delicious and efficient.
So, after trying that bisque, I had actual dreams about it. It was the right combination of creamy and sweet and a little bit acidic. But then. Then. Someone at Berkeley Bowl decided that it would be just swell to add bread to their recipe. No more fresh soup for Laura.
So, I made my own. After doing some research, I realized that a great, grain free tomato bisque isn't that difficult. Here goes...
Laura's Grain Free Roasted Tomato Soup
Prep time:
15 minutes (thanks food processor!)
Cook time:
Roasted tomatoes: 15-20 minutes (do these while you're prepping the other ingredients);
Soup: 10 minutes
Ingredients
- 6 large ripe tomatoes (on the vine)
- 2 cans of diced tomatoes
- 6 cloves garlic (peeled)
- 4 cups chicken broth (or fresh bone broth)
- 1 bunch of basil (stems removed)
- 1 qt heavy whipping cream
- 2 avocados (seeded and skin removed)
- Salt &pepper (to taste)
- 2 avocados
- 1oz goat cheese
- Olive oil (or avocado oil)
Instructions
- Roast the Tomatoes
- Preheat Oven to 425
- Place whole tomatoes (on the vine) on a lined baking sheet, sprinkle with salt and oil
- Roast until skins start to look golden and crispy (about 10 minutes)
- Using tongs, gently rotate so the skins crisp on the other side
- When done, remove stems and place in food processor.
- Using a food processor, combine garlic, 1/2 of the basil, the roasted and diced tomatoes and the avocado (use the mix/puree setting, if you don't have one, use a conventional blender).
- Pour mixture into large pot and add broth.
- On medium heat, let the soup come to a boil.
- Reduce to low heat and slowly stir in goat cheese and heavy whipping cream.
- Salt to taste.
- Once mixed, use an immersion blender to remove any lumps (skip this step if you don't have one, the soup will just be a little lumpy).
- Serve with basil as a garnish.
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