I have a new love and it’s replacing and old love because sometimes the heart wants what the heart wants. Mine? It wants to dive into a big bowl of pasta. I’ll inspiralize until I die – but sometimes you just need that pasta. So – you eat the gluten, you pay for it later, ya feel me? Y’all – it doesn’t have to be this way…enter, Miracle Noodles!
A creamed spinach recipe – you’re probably thinking one of two things:
- “Creamed.” Yeah Amy, like that is healthy – right? Ha-ha.
- Spinach. Ew. Why?!
But when your friend is a chef, sends you this recipe from her catering company I mean you gotta do it? Right? And maybe even hide some veggies in there too.
I would like to discuss a very important topic with you – bagels. I feel like I am very new to the bagel game – because I had my first “New York Style” Bagel last weekend, in Florida. Apparently the water is different – so the folks at this bagel joint infuse their water with the same molecular structure as NYC water and ya’ll – you REALLY can taste the difference!
There are not a lot of places Ryan and I will drive 3 hours round-trip for when it comes to a bite to eat. Actually, there’s really only one — Palmer’s Village Cafe in St. Simon’s Island, Georgia.
Also – because 1/2 anniversaries are so a thing (hey – any excuse to eat out!) I’m reminiscing on our quick morning trip up there this past New Year’s Eve.
School is almost back in session and all the throwback pics are coming through my timehop from dormlife – man, those where the days (VS for life!). I was fortunate enough to live right by the cafeteria, so could easily run in and grab a bite to eat before class, but then the weekends would strike – and “Umph” (the nickname for our dining hall) would be closed.
Enter my greatest discovery ever in the history of my college studies (aside from Hyperbole 😉 ) – MUG CAKES!
Imagine it, making a cake with just a spoon, coffee mug, and a few ingredients that you could easily stash in a dorm pantry cubby, and a few ingredients you could get well – anywhere! I’ve made anything from mug cookies, brownies, cakes and now…muffins!
Being allergen-friendly and gluten free, this can pose some difficulty some 10 years (10 years?!) after those dorm days – but after adapting this recipe from The Plant Paradox this will definitely be a quick staple in our breakfast routine. Believe me, when you can’t find bread that won’t upset your tummy, having a warm muffin in the morning – it’s basically heaven. And – you can read more of the cute sayings that are on your mugs!
This recipe serves 1, and is completely Plant Paradox Phase 2 and 2B mindset compliant (so ya know that’s my sweet spot!) – what’s really nice is the batter holds up well enough in the fridge to mix up 2 at a time, and you can save, or share one.
Gluten Free Mug Muffin Cake
serves 1, adapted from The Plant Paradox
- 1 tablespoon coconut oil, melted
- 1 tablespoon EVOO
- 1 tablespoon tap water
- 1 tablespoon coconut flour
- 1 tablespoon almond flour
- 1 stevia packet (or sugar packet)
- 1 pinch sea salt (about 1/4 of a salt packet)
- 1/2 teaspoon baking powder
- 1 egg (pastured if you can get it)
- Chocolate – add 1 teaspoon cocoa powder
- Key Lime – add 1 teaspoon key lime juice
- Lemon – add 1 teaspoon lemon juice
Dump all ingredients in a coffee mug (at least 8oz large).
Pro tip: heat your tablespoon measuring spoon under hot water to melt your coconut oil when you scoop it out of the jar – or put that in the mug first and microwave about 10 seconds.
Mix vigorously with a fork (not a spoon – it makes it fluffier) until the egg is nice and incorporated. Let sit for 1-2 minutes so it rises slightly. Microwave on high for 90 seconds. Serve immediately 🙂
If you’re like me, you’re up SUPER LATE the night before taxes are due, coming through receipts – deductions, on chat with turbo tax…
Ok so the hubs is doing all that – because let’s face it, I suck at finances and he absolutely loves it. But still – I knew this would be the night to make a sweet treat.
Tis the season to be jolly – about leftovers! The holidays are all about that rush and bring an appetizer for this party, a dessert for that – then the inevitable happens, you made WAY too much DELICIOUS spinach artichoke dip (#guilty.)
Do you have that one friend who is on a killer weight loss kick during the holidays? You know – the one posting transformation pics, pounds lots and you are licking the spoon?
Yeah you do [it’s me]. But still – there are those days where you just need some indulgence – mine lately? Fettuccini Alfredo. And only last week my sneaky sneak hubs told me he has a homemade recipe?! And it’s not exactly diet-friendly…but a little in moderation never hurt anyone!
Spanish food is my jam. Healthy fats, lean meats…fresh veggies. I’m also probably bias because I studied abroad there my junior year of college (Shout-out SMU in Madrid!). This recipe is a classic – you can find it in any Spanish restaurant or home, and it happens to be whole 30 approved which is a bonus for me!
I have to say – and this may surprise you – but I was an incredibly picky eater before going to Spain, I was a lot more shy and reserved before the trip that really changed my life. I went there with a no holds barred perspective, traveled all over the country and to 7 other countries! I learned this phrase there that I’ve really adopted as my mantra –
No pasa nada.
It means no worries [for the rest of your days] or “it’s all good.” So that’s what I did in Spain. Eat rabbit? No pasa nada. Mushrooms? No pasa nada. Get stuck in Italy with no money – that’s another story – No pasa nada.
This followed through with cooking, where my host mom, Maria – though I called her “Mamita” – taught me this recipe. And here I am, cooking it just about monthly and sharing with you, 7 years later! So that said, these measurements aren’t quiet exact…It’s more you go with what feels right. And that’s ok! I mean, it is kinda hard to screw up potatoes…Right?
Tortilla de Patatas
Serves 4 (double the recipe and use a 10″ pan).
- 4 russett potatoes about the size of your palm
- 4 eggs
- 1/4 cup(ish) EVOO
- 2 tsp sea salt (or to taste)
- 1/2 tsp onion powder (optional)
- 7″ frying pan with lid or cover
- Plate that’s larger than the pan – crucial!
Start by covering the bottom of the pan and then a little more with the olive oil on medium heat. Peel your potatoes (note: they must be russett or Idaho potatoes, the other kinds won’t hold up) and slice then paper thin – Mamita said you should be able to see the light through them – and add to the pan spreadinf evenly and laying them flat.
Once all potatoes are in, stir to coat them in the olive oil in the pan and cover and let steam for about 15 minutes or until cooked. Stir them about every 5 minutes so they look like scalloped potatoes but don’t fry. You’ll know when they are done when they are hard enough to keep their shape but you could eat them (if you can easily mash you’ve gone too far).
Remove the potatoes from the heat and scramble the eggs in a large bowl. Carefully with a slotted spoon (leaving the excess oil in the pan) place the potatoes into the eggs. Return the pan to the burner and crank the heat to high with the remaining oil, making sure there’s not excess pooling in the bottom (dry with paper towel if needed).
While the pan heats, season the eggs and potato mixture with the salt and onion powder. Stir it all together so the eggs coat all the potatoes.
Return the egg and potato mixture to the pan and spread it out flat like a cake (that’s what tortilla means in Spanish!). Let sear for 3 minutes or until bottom is golden brown. Pro tip: You can lift up the sides and drain off some of the liquid egg into the sides so all parts cook.
Now the fun part! Take your plate, put it over your frying pan – make sure the edges cover! – and flip the tortilla onto the plate! Then carefully and quickly slide it to return to the pan. It should look like this:
Let cook for about 2 more minutes and then slide back onto the used plate (if you intend to eat it all) or a fresh plate and serve immediately.
It’s really good warm or cold, it tastes pretty mild so we like to eat it for breakfast or a 1/2 slice for a pre or post workout to get that protein and carbs in. Keeps for about a week in the fridge!
Veggies can get so dull – so how about we kick it up a notch and add a little umph to those lovely greens?
Don’t you feel like salads can go to one side or the other of the food spctrum. They are either rabbit food that makes you starve or there’s like a fruit salad – solid sugar calories. Like it’s a real art to make a good one, especially a side salad.
Thus – the broccoli salad was born. If you are still on the broccoli train and scared of it, maybe this will change your mind. It’s crunchy, yummy, and that fiber is oh-so-satisfying. Plus – you feel like a giant when you eat all the baby trees (OK or maybe that’s just me).
Makes 6 side servings
- 4 heads of broccoli (or 2 of those precut little baggies).
- 1/2 cup paleo mayo
- 1 onion
- 1 cup sunflower seeds
- 1 1/2 TSP sugar (optional)
Chop the broccoli florets into bite-sized deliciousness (save the stalks for a fabulous breakfast veggie!). Chop the onion even tinier. Put all ingredients in a bowl and stir. Keeps for a week in the fridge!