Tuesday, January 20, 2015

Gluten Free Swedish Apple Cinnamon Pancakes!

I've been sticking to a clean diet since the beginning of the month and last weekend my resolve finally caved. I was craving a plate full of carbs so I made a gluten free version of my Grandmother's recipe for Swedish pancakes. I told myself by adding fruit I could justify this little splurge so I added some finely chopped apple and a hint of cinnamon. Swedish style pancakes have a bit more egg and are less fluffy than traditional pancakes and taste more like crepes. So comforting and amazing!

Swedish Apple Cinnamon Pancakes:

  • 1 1/2 cups Pamela's Artisan Flour Blend
  • 1/2 tsp baking powder
  • 2 TBSP organic unprocessed cane sugar(Florida Crystals)
  • 2 organic eggs
  • 1/4 tsp sea salt
  • 1 1/2-2 cups organic milk(unsweetened almond or rice milk can be used in place of cows)
  • 3/4 cup finely chopped apple(I used Fuji, skins on)
  • 1 tsp ground cinnamon
  • coconut oil for frying
  1. In a large mixing bowl, whisk all ingredients together until well blended. Start with 1 1/2 cups milk and add more a little at a time until desired consistency is reached. Batter should be a little thinner than traditional pancake batter.
  2. Using a large skillet under medium heat, melt 1-2 TBSP coconut oil and swirl to coat pan evenly.
  3. Pour about 1/4 cup batter for each pancake onto pan. When cakes have bubbled a little and edges are pulling away from pan(about 2-3 minutes), gently flip over with a spatula and cook for about 1-2 minutes more before removing. Add more coconut oil with each batch. Keep on a warm plate until all batter is cooked.
  4. Serve with melted butter and real maple syrup. Enjoy!
Serves 4

Tuesday, January 13, 2015

Garlic Roasted Tempeh!

I'm always searching for good recipes for tempeh since I've discovered that it's healthier to eat fermented soy products as opposed to more processed soy products such as tofu. I've tried to make tempeh several different ways and could never quite conquer the dense texture of the stuff. This recipe uses a marinade with a lot of liquid which soaks into the tempeh while it roasts and makes it yummy and moist. I serve this tasty recipe over a simple saute of garlic and greens with toasted sesame seeds. Enjoy!

Garlic Roasted Tempeh

  • 2 packages gluten free soy tempeh
  • 2 large cloves garlic,peeled and chopped roughly
  • 1/2 cup olive oil
  • 1/4 cup tamari(wheat free soy sauce)
  • 1/4 cup apple cider vinegar
  • 1/2 tsp dried parsley
  • 1 TBSP Dijon mustard
  • 1/4 cup water
  • salt and pepper to taste
  1. Slice tempeh into 4 pieces length wise and then in half width wise. Place in a 9"x12" baking dish(large lasagna dish)in a single layer.
  2. Place all ingredients except tempeh into a mini prep food processor and blend until emulsified. Pour over tempeh slices, cover and let marinade for at least 30 minutes to an hour.
  3. Bake in a 350 degree oven for 35-40 minutes until most of the marinade has absorbed and edges are golden.
Serves 6

Monday, January 5, 2015

New Hippie Winter Lentil Salad!

Happy New Year everyone! Usually I don't make resolutions but this year I'm determined to get healthier and work out more. It's kind of an eye opener when you don't have the muscle mass to hold up your camera with one hand for more than 10 seconds(hey, it's heavy)!
When you think about what your body actually needs to thrive,it becomes easier to reach for the lentils in place of that third slice of gluten free lasagna! So in the spirit of healthy renewal,I came up with this recipe for a refreshing lentil salad. The lemon in the dressing is a great liver cleanser and the lentils,cheese and toasted pine nuts are chock full of protein. Enjoy!

New Hippie Winter Lentil Salad:

  • 1 can organic brown lentils,rinsed and drained
  • 1 cup fresh mozzarella balls(bocconcini),drained and torn in half
  • 1/4 cup pine nuts,toasted
  • 1/4 cup extra virgin olive oil
  • 4 TBSP fresh lemon juice
  • 1 TBSP chopped fresh dill
  • 1 small clove garlic,peeled and chopped
  • salt and pepper to taste
  1. In a mini prep food processor blend olive oil,lemon juice,dill,garlic and salt and pepper until well blended.
  2. In a medium bowl,toss dressing with drained lentils and cheese.
  3. Top with toasted pine nuts and enjoy at room temperature. This salad will taste even better after a day or two in the fridge when the flavors will marinate.
Serves 2