Monthly Archives: August 2013

Rum Bread

I actually created this recipe out of a fan request. Its an updated version to my walnut bread with a twist. Check out the video section and watch me make this one.

Ingredients:

2 Cups Pecan Meal

1/2 Cup Almond Flour

1 Cup Sugar

1 oz Rum

2 tsp Baking Powder

1/2 Tbs Cinnamon

1/2 tsp Salt

4 Eggs Separated

Start by mixing beating the egg whites into peaks. Place the whites aside and beat the yolks. To the yolks at the rum, continue to beat. Then add the sugar and baking powder and beat again. Incorporate the salt and cinnamon into the yolk mix. Now, add pecan meal and almond flour and mix well. Return to your egg whites and using a whisk beat one more time to insure they are full whipped. Slowly fold in the egg whites to your nut mixture until it is all well combined. Place in a greased loaf pan and bake at 350 degrees for about 30-40 minutes until golden brown.

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Camp Celiac

Last week I was honored to be the Head Chef at Camp Celiac in RI. The camp is designed as a safe place for kids from 8-16 yo to spend one week not worrying about what they can or can’t eat. They will meet other kids all living without gluten, which leads to a wonderful connection. Many gluten free company’s across the country donate various products and staff spend endless time planning menus and recipes to utilize everything donated. Three meals a day and three snacks a day filled with all the fun treats that are rare to find in a gluten free diet. Breads, pizza, pasta, chicken nuggets, pancakes, cookie and the list goes on. The idea of flipping 500 pancakes at 5am could seem like a little much but when the kids smile and ask for more you completely understand how special a simple treat is. Real mac and cheese is something of a distant memory for many and having a child explain that it was the best they ever had gave me the fuel to push myself all week. I even had a father explain how scared his daughter is to eat out but that she trusts me and this week may change her life.

Outside of the food, everyone is grateful to be apart of the whole concept. At home, each child is the one that has trouble fitting in with others due to restrictions. You can just imagine how frustrating it is to worry every time you are invited to a birthday party, sleepover, dinner or any event. Going to a regular sleep away camp is nearly impossible for most gluten free kids but Camp Celiac makes this possible. Each child was so grateful that behavior issues, bullying or any misbehaviors are none existence. The staff goes out of the way to make sure each kid feels normal for one week there illness is only discussed if they bring it up. The day is filled with fun programing starting from 7am still 11pm depending on a campers age. At night, the older kids sit around a fire and sing songs, laugh and cry all with each other. The song “lean on me” is a common one heard night after night.

I worked my but off and enjoyed every second of it. I learned that many for these kids are scared to even eat out, something as simple as a movie snack can cause fear of cross contamination and potentially getting sick. The whole experience gave me even more determination to make a gluten free life something easier and safer for everyone.

The camp is a non-profit and with limit beds available it fills up fast. If you are interested in donating to the camp feel free to contact me. The camp runs a scholarship program and is always grateful for support.

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Deep Dish Pizza

I am always looking for new GF pizza recipes that are easy to follow, this one is a winner and inspired by a great local restaurant.

Ingredients –

1 Pound Sliced Mozzarella

2 Cups Pizza Sauce

2 Cups Arrowroot Flour

1 Cup Parm Cheese Grated

1/2 Cup Almond Flour

2 Eggs

1/4 Cup Water

1/4 Oil

1/2 Tbs Italian Seasoning

1 tsp Salt

1 tsp Pepper

2 tsp Sugar

2 tsp Baking Powder

Start by combining the dry ingredients first in a large bowl including salt, pepper, seasoning, almond flour, arrowroot, parm cheese and sugar. Mix well. In another bowl mix eggs, water and oil. Pour the wet slowly into dry and mix for a minute with spoon. Then continue to kneed by hand. Press crust into a well oil backing-sheet and then sprinkle with oil. Next, place slices of cheese in one layer on crust and then top with tomato sauce. Cook at 450 degrees for about 15 minutes of until golden brown.

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Vietnamese Tomato Soup

Vietnamese food is something I have always had a blast recreating and tomato soup something I ate daily as a child. The combination of the two is perfect.

Ingredients:

1 Can Condensed Tomato Soup (Make sure its gluten free)

3/4 Cup Water

1 Large Carrot Grated

1/4 Vietnamese Fish Sauce

1 Tbs Gluten Free Soy Sauce

1/2 tsp Pepper

1/2 tsp Garlic

1/2 Pound Shrimp

1/4 Cup Chopped Thai Basil

1/4 Cup Chopped Mint

1/4 Cup Chopped Cilantro

1/2 Lime

1/2 White Wine

1/4 Cup Rice Vinegar

Start by cooking grated carrot in a sprayed pot with pepper and garlic. Add lime juice, vinegar and wine. Stir well and then at can of condensed soup and 3/4 can of water. Mix again and add soy sauce and fish sauce. Bring to a simmer and add shrimp. Cook for about 5 minutes until shrimp is cooked and pink. Serve hot with rice on the side.

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Tropical Shrimp Salad

Summer time flavors are always a treat on a hot day. A nice cold entrée that is filled with flavor and fun to eat is always a winner. This recipes is super simple and great for a BBQ or picnic.

Ingredients:

1/2 Pound Medium Shrimp (Peel, Cooked and Chilled)

1 Mango (Peeled and Chopped) and/ or Chopped Seedless Orange

1 Chopped Red Pepper

1 Cup Cherry Tomato’s Sliced in half

1 Lime

1/2 Chopped Cilantro

1/2 tsp Salt

1/2 tsp Pepper

Start by mixing lime juice well with salt and pepper. Add fruit, peppers, tomatoes and cilantro. Mix together well and finally added in shrimp. Mix it all and chill in fridge until ready to serve.

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Take-Out Shrimp

Everyone is always looking for new flavors to bring home. Getting take out is never the best option. Making a simple dish at home to change the same boring week night menu is always a great idea. Whether you like a little Asian spice or you prefer a spicy Jamaican twist, this recipe is for you.

Ingredients –

1/2 Pound Medium Shrimp (peeled and cleaned)

1 tsp Onion Powder

1 Lemon

1 Tsp Olive Oil

1 1/2 Tbs either Chinese Five Spice or Jerk Seasoning

Start by place shrimp in bowl and mixing gently with onion powder, seasoning of juice and juice of half the lemon. Place oil in pot and heat. Once hot add shrimp and cook for about 4-5 minutes until shrimp become pink. Serve with veggies and rice.

 

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Shakes

As many readers know, I am a big fan of Herballife Shakes. When I am on the road I am normally around a great deal of high calorie and not gluten free food. In order to be able to eat something that is healthy and safe when I am to busy to cook I normally turn to a good Herballife Shake. Herballife its self is a protein powder that is packed with healthy nutrition and tastes great. They also have a gluten free line that I love. I recommend giving it a try if your looking for something to help keep you fuller longer maybe trying to lose weight or get in shape. You can give Herballife a try at home and learn more by clicking HERE. If you live locally and want to give it a try let me know.

Below are some of my recipes:

Elvis –

1 Tbs PB2 Powder

8oz Milk

1 Banana

2 Scoops HLV Mix (Herbal Life Formula One Vanilla Mix Gluten Free)

Blend it all together and Enjoy

Green Monster-

1 Banana or Apple

8oz Milk

1 Cup Baby Spinach

2 Scoops HLV

Blend it all together and Enjoy

Peanut Butter Cups On The Run – Great to bring on a long day

Jar:

8oz Milk

Bag:

2 Scoops HLV

2 Tbs PB2 Powder

1 Tbs Coco Powder

1 Tbs Splenda

When your ready to eat, mix together in jar and enjoy!

Strawberry Shortcake

8oz Milk

1 Cup Frozen Strawberry

2 Scoops HLV

1 Tbs Honey

1/2 tsp Vanilla Optional*

Blend it all together and Enjoy
Pumpkin Pie Shake

2 Scoops HLV

1 Cup Milk

1 Cup Canned or Frozen Mashed Pumpkin (More uses for my pumpkin breakdown 🙂 )

1/2 Tps Pumpkin Spice

Splash Vanilla

1/2 Tbs Honey or Agava

Blend it all together and Enjoy
Chocolate Covered Banana

2 Scoops HLV

1 Cup Milk

1 Bananna

1 Tbs Coco Powder

Blend it all together and Enjoy
Many More to come!!!

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Power Snack

I am always looking for small meal that I can easily put together on the go. Since I have been on an avocado kick I have been playing around with them. Avocados are filled with tons of good stuff and even Omega 3. Plus they are super creamy that I always feel like I am eating ice cream.

Ingredients:

1/2 Avocado

1/3 Cup Greek Yogurt

1/2 tsp Paprika

1/2 tsp Salt

1/2 tsp Garlic Powder

Place the yogurt in the empty pit part of the avocado half. Sprinkle with all the seasonings and enjoy.

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Cold Brew Coffee

Living in Philly I have become a bit of a coffee fanatic. I know what I like and I need a good cup at least once a day. With summer in full swing its hard to go food a hot cup of anything in the morning. I like iced coffee but can’t get it how I like it at home and hate how diluted it becomes. I have heard of cold brew before but since its always super expensive I never got into it. I did some research and learned home to make it at home. Cold brew coffee is much more potent then regular coffee but since it is never heated the quality is very smooth and not bitter.

Ingredients:

4 1/2 Cup Water
1 Cup Coffee
Coffee Filter
1 Large Container – I prefer an old milk jug to avoid staining anything I use for anything else.
1 Funnel
1 Glass Jar or storage container
Milk, Sugar or any other coffee add in’s

Start by mixing water and coffee together in container. Leave in fridge or on counter for 24 hours. After the first twelve give a quick stir or shake. Once time is up place filter in funnel. Put the funnel above storage container. Slowly pour coffee threw filter. Store in fridge for a few days. Serve on ice with milk and it sugar. Keep in mind coffee is very potent, you should dilute it by half when serving with ice, water or milk. Feel free to adjust recipe as you see fit , this is the way I like it but use your imagination.

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