Archive | November, 2012

Cajun Catfish with collards and black eyed peas

26 Nov


I found the inspiration for this recipe in a real simple magazine and it was the perfect cold night meal to savor while watching a movie with a friend. It is pretty spicy, but varied enough that its not overwhelming. Catfish is a type of fish I have been trying to eat more of because it is one of the fishes recommended for being particularly sustainable and safe to eat. It took about 30 minutes start to finish, so while it takes some planning to pick up catfish, it is an easy weeknight meal.

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Pear, Goat Cheese, and Candied Walnut Spinach Salad

25 Nov


I have made this salad three times for myself, friends, and family in the past week. It is really good and very easy to prepare. I adapted this salad from a recipe Whole Foods gave out in their weekly flyer.

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Truly Healthy and Delicious Pumpkin Muffins- Grain free, dairy free, and (almost) sugar free

24 Nov


After the gluten dairy muffins of last week, I decided to make some that I could truly eat without guilt. These muffins were inspired by a recipe on, a health-conscious food blog I love. They are incredibly protein rich, barely sweetened (and only with stevia and coconut sugar), have no grains at all (just coconut flour), and amazingly end up being irresistible. I was a little surprised myself, but everyone in my family gobbled this batch up right away. This is a deeply nourishing recipe and they are best eaten the day of. The following recipe is only for 6 large muffins. This recipe makes a spicy muffin, cinnamon and ginger are both healing spices and will delight your taste buds in these indulgent muffins.

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Pomegranate Hazelnut Brussel Sprouts

19 Nov


This dish was a huge hit at my friendsgiving celebration if I do say so myself. I adapted it from an Bobby Flay recipe on food network. I love the combination of sweet pomegranates, tart lime, earthy hazelnuts, and crispy roasted brussel sprouts. It also looks pretty and unique, which is also a plus for entertaining.

If at all possible, I would recommend getting the brussel sprouts still on the stem, they are generally much fresher and hold their shape and consistency better than loose brussels. Plus, its cheaper to get them that way! This recipe calls for pomegranate molasses, this was not something that I had around, but it is worth the investment because it delivers a really delicious and unique burst of flavor. It is essentially reduced pomegranates. If you dont have that around you can use reduced cranberry juice and brown sugar. Or just leave it out, it will still be delicious.


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Sweet potato coconut pecan casserole- Gluten free and Dairy Free

19 Nov


This is another recipe that I made for Friendsgiving, it is the perfect mix between a dessert and a side dish and has many of my favorite foods combined in one. Unlike most recipes for sweet potato casserole that will ask you to boil the sweet potatoes and then mash them to put in the casserole, I roast them first with coconut oil, cinnamon salt, and a sprinkling of coconut sugar. Roasting brings out the natural sweetness in sweet potato and it means that you dont have to sweeten this much to have it be delicious. Boiling potatoes in my opinion automatically makes them more bland.

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Fluffy Pumpkin muffins

18 Nov



These muffins are not GF or DF, but they are delicious. I had a friendsgiving celebration at my house and I wanted a crowd-pleasing appetizer for a room full of allergy-free people and oh my, did these turn out incredible.  I combined recipes for biscuits and muffins and the result is a super fluffy, not too sweet, and ultra moist pumpkin treat.

I also applied two recent tricks I learned about muffin baking to good results in this recipe. One, try to minimize the time that elapses between mixing the wet and dry ingredients and placing the muffins in the oven. Once the baking powder/soda gets wet it slowly begins to lose its rising ability. So pre-grease your muffin pans and get those muffins in the oven ASAP for maximum fluffiness. Second, heavily greasing the muffin tins produces a muffin that is ever so slightly crispy on the sides aka very delicious. Enjoy!


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Vegetable Red Lentil Dhal- GF and Vegan

18 Nov



I am always looking for ways to keep the good old bean and veggie combination interesting as well as cook with what I already have at home. This evening my veggie drawer had Brussel sprouts, zucchini, parsley, tomatoes, and cucumber. Surprisingly they all came together beautifully in this recipe. My hunch is that almost any combination of veggies that you have laying around would work here.

This dhal is bursting with veggies but you wouldn’t even know they were there this dish came out so creamy and perfectly spiced. The cracker-like thing in the top is a papadum. These are lentil wafers that we get at our local indian grocery store, you put them in the microwave for 1 minute and they puff up into a delicious crispy GF cracker treat. I sprinkled some coconut on top, because in my opinion almost everything tastes better with coconut…

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