Thursday, June 30, 2011

Spice Up Your Yogurt

I don't know about you, but eating a plain yogurt in the morning isn't very satisfying and gets mototonous when you eat it every day. I wake up very early and am definitely not a morning person, so making something quick and easy is key for me. You can make this recipe in a few minutes and change it up daily. I find that the combination of ingredients in this recipe gives me enough energy to make it until lunch without feeling super hungry.

4 oz greek yogurt
handful of crushed pecans (any nut will do, just make sure you read labels to see if they're processed with wheat)
1 cup of fresh fruit (I used strawberries, but anything would taste great)

Place yogurt and honey in a bowl and mix together then add pecans and strawberries.

Use different fruit and nuts to change things up!

A Family Favorite

I'm not a huge meat eater, especially when it come to steak. I very rarely crave red meat but this recipe is the one exception. I could eat it every single week and never get tired of it. Steak shish-ka-bobs are heavenly. My roommate is vegetarian so she marinated tofu and said it tasted good. Everyone should give this recipe a try. My family makes it every year when we go camping and it is definitely a favorite.

1/2 cup gluten free soy sauce
2 tbsp mollasses
3 cloves chopped garlic
2 tsp ginger
1 tbsp cider vinegar
3-5 steak filets cut into 2-3 inch chunks

1 zuchinni
1/2 red, orange, and yellow pepper
1/2 red onion

Whisk together ingredients and pour in a large ziplock bag. (reserve some of the marinade for veggies) Marinate steak at least over night and put on skewers and grill until done. Cut veggies into bite sized pieces and arrange on skewers. Spread marinade on veggies while they are on the grill.

Play around and use your favorite veggies. I like this meal with a baked potato where you can cut up all the vegetables and mix it all together. Enjoy!

heaven on a stick

Monday, June 27, 2011

The perfect summer salad!

I cried when I made this dish. Literally, tears fell from my eyes as I was chopping a red onion. It was rough, but well worth it. This salad is absolutely fabulous during the summer! My roommate found this recipe on a website and we tweaked it a little.

3 ears ears of corn, husks removed
2 tablespoons olive oil
1 red bell pepper
1/2 red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
3 cloves minced garlic
1/2 cup snow peas, julienned
1 avocado
1 lime
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Preheat skillet at medium and add 1 tablespoon of olive oil. Remove husks from corn and remove corn from cob. Saute corn until cooked. (about 3-5 minutes)

There's nothing better than corn in the summer!

Once corn is cooked, take off heat. In a medium saute pan over medium heat, add the rest of the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, black beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Slice avacado and garnish on top of dish. Finish it off with a squeeze of lime!

This salad was incredibly tasty, easy to make, healthy, and filling. Who knew a bowl of veggies could be so yummy?

Snack Time

Obsessed would be an understatement when it comes to these crackers. The first time I tried them I thought they were absolutely horrible. I was about to throw them out when my roommate suggested to dip them in hummus. Bless her soul. The combination of the crispy crackers and creamy texture of the hummus is perfect together. This is by far my favorite snack. Since I don't like gluten free bread, I usually eat just a salad for lunch leaving me hungry and wishing I could eat doritos or bread. Dipping these crackers in roasted red pepper hummus (my favorite) leaves me satisfied and full. Not only is it healthy, but you can find these crackers at Kroeger and they are reasonably priced! Even if you are not on a gluten free diet and are just looking for a healthier alternitive to chips and dip, I would recommend this snack.

Goat Cheese Pizza

My roommate found a gluten free recipe for a goat cheese pizza. It turned out to be delicious. I didn't take a picture of it. Rookie mistake, I know. But just imagine a gourmet pizza and that pretty much describes what we made.

For the crust:
1 cup garbanzo flour (we used GF all purpose flour by Bob's Red Mill and it worked just fine)
1 teaspoon salt
1 cup cold water
1 tablespoon olive oil

1. Heat skillet on medium heat
2. Whisk together flour and salt. Gradually add water then olive oil and whisk until smooth.
3. Pour mixture into skillet and flip once. (it cooks about 2 minutes on each side)
4. Remove from heat.

For the topping:
1/4 cups of GF pizza sauce (organic traditional ragu sauce would work fine)
4 ounces of goat cheese
1 zucchini, thinly sliced lengthwise
1/4 red pepper

1. Preheat oven to 425 degrees
2. Spread pizza sauce over pizza and add goat cheese on top.
3. Arrange zuchinni and red pepper on top of goatcheese
4. Place pizza in oven for 15 minutes, or until cheese is melted