Monthly Archives: July 2012

Roasted Persimmons

I love using seasonal food that I find in the market. Once summer rolls around the colors of the new stuff is always eye catching. Persimmons are a great side to any dish. They look like an orange tomato but when cooked, tastes like a sweet potato. This recipe is super simple a great one for kids.

I must admit I took this recipe from my boyfriend. He is an amazing cook but does not cook very often. Any dish he makes is always something to remember.

Ingredients:

3 Persimmons (cut into 1/8th chunks)

1 Tbsp. Olive oil

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

Mix all the ingredients in a bowl. Place on a foiled pan and roast at 450 degrees for 15 minutes or until chunks begin to become golden brown.

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Elvis Morning Smoothy

Life has been so crazy and with the heat I needed a fun quick breakfast. Smoothies are something I have always had fun playing with but never have posted about.
The trick is to keep fruit frozen and be creative. Frozen bananas, berries, mango and melon work great. The frozen fruit allows you to make a cold drink with no ice. Using ice changes the consistency and melts quickly. Prepare fruit before freezing. Peel and slice mango, peel bananas and wrap in foil, wash berries etc.

Ingredients:
One cup almond milk (less if you want a thinker shake)
One frozen banana
1 Tbsp peanut butter
1 Tbsp sugar free chocolate syrup
1 tsp Splenda or any sweetener (optional)

Place all ingredients in a blender. Start on a low setting until banana begins to break up and then turn to high for a minute or two. Pour into a nice tall glass and enjoy!!!

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Moussaka

Between my mom and Jay I have seen many forms of Moussaka, it is the number one item they order when we eat at a greek restaurant. The best way I can explain it is as a Mediterranean lasagna. I never really tried it until recently and was shocked by what I had been missing. The blend of spices like cinnamon with beef and the creamy sauce was just a wonderful combination. I needed to replicate it both gluten free and a little more guilt free then the normal restaurant version. I promise it won’t disappoint!!!

Ingredients:
1 eggplant
2 medium potatoes
1 can diced tomatoes
1 pound lean ground meet ( beef, turkey, chicken or lamb)
1/4 cup red wine
1/3 chopped white onion
1/4 almond milk
4 oz of low fat cream cheese
2 1/2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
Salt and pepper
1/4 cup grated parm cheese

The first step is to microwave the potatoes whole for 3-4 minutes. The goal is to begin the potato cooking process but not to make them to soft. Allow the potatoes to cool completely and slice thin ( the thinner the better). Next, slice the eggplant into think rounds, again the thinner the better. Coat the rounds with a heavy dusting of salt and allow it to sit on a baking sheet for a bit, until you begin to see the eggplant start to release some water (could take about 15mins.) While the eggplant is sitting begin to make the meat mixture.
Begin by browning the meat with chopped onion. Drain the liquid and add tomatoes, tomato paste, wine, nutmeg, 2 tsp cinnamon, ginger, salt and pepper to taste.
To make sauce simply combine milk, cream cheese, pinch of salt and 1/2 tsp of cinnamon. Microwave for 10-15 seconds and mix well until smooth. Set aside.
Now it’s time to assemble the mosuka. Spray a baking dish with non-stick spray. Place a layer of half the eggplant on the bottom. Above the bottom layer place half the potato rounds. Then a layer of half the meat and top meat with all the parm cheese. Repeat the layers of eggplant, potato and meat. Top the whole dish with an even layer of cream cheese sauce. Cook on 350 degrees for 25 minutes cover with foil. After 25 min remove foil and broil on low for an additional 5 minutes until the top layer begins to brown.

Makes about 6 servings. Pair very well with a fresh Greek salad.

Enjoy!!!

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Zucchini Bread

Zucchini Bread is one of my boyfriends’ favorites! I was getting so tired of buying it for him in the morning and never getting to share it because it is not gluten free. It took a little work but I came up with a great recipe. It’s a blend of flours, vegetables and fruit that together make a super healthy product.

Zucchini Bread:

1/4 cup White Rice Flour
1/4 cup Brown Rice Flour
1/4 cup Chickpea Flour
1/2 cup Oatmeal
1/2 cup Yellow Cornmeal
1 egg
1/2 cup applesauce
1 medium zucchini (skin removed and shredded )
1 cup almond milk
1 tbs corn starch
1/4 teaspoon salt
1/3 cup brown sugar
1 tbs honey
2 tbs cinnamon
1 tbs nutmeg
1 tbs baking powder

In a large bowl combine all the dry ingredients (all three flours, oatmeal, corn starch, baking powder, salt, sugar and spices) and mix well. In a separate bowl combine egg, applesauce, zucchini and almond milk. Whisk wet ingredients. Next, slowly add the wet ingredients to the dry and mix well. Pour mix into a loaf pan and bake for about 30 min on 350 degrees.

Serve warm with butter 🙂

As good as my healthy version is, it will never be as good Aunt Mona’s recipe. If she could only make it gluten free 😉

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