This gluten free pancake, with yogurt filling and a mixed berry compote topping, was definitely my favorite breakfast in Australia (I dragged B there
3 times for it...oops). I'm wondering if anyone out there has a delicious recipe for gluten free pancakes they don't mind sharing? Or knows of an excellent boxed-mix brand? I've only tried to make g-free pancakes once a few years ago, and they turned out...well...nothing like the delightful dish you see above. I'd love your thoughts!Happy Friday :)In Gratitude,Trish
gluten free bread, toasted, with The Laughing Cow
herb cheese and avocado slices.
Since I had half an avocado left over (perfectly ripe and gloriously green!) I copied a smoothie recipe I learned in Costa Rica: avo, pineapple, Thai basil. You can use pineapple juice or coconut water to blend. My iPhone made it look way more Nickelodeon slime-ish than it does in person, I swear!
Guest Post by Brooke:
Regular readers of the Grateful Life should be very familiar with Trish's "Food for Thought" posts. These posts are often inspired by the board displayed prominently in the Weebly HQ kitchen, which Trish updates regularly with thought-provoking quotes to inspire and entertain the rest of the Weebly staff. I love this tradition for many reasons, but not least of which because I really love food. Like Really. Love. Food. I often wish I had more hobbies and passions, but food is one thing I can really engage in - both eating and cooking. And why do I love cooking? Because I get to create EXACTLY what I want to eat. What better way to turn around a bad day or place an exclamation point on a good day than creating your perfect meal at the end of it?
While I cook for myself a lot, what I really love is cooking for others. My favorite foods, my favorite people, some wine, AND the potential for some ego-boosting compliments over the meal? Yes please. One of my favorite people to cook for is none other than our blogger extraordinaire, Trish. For one, she is a vegetarian, so I am always pushing my boundaries on things to make for her, since I am a card-holding member of the meat-eating community. Second is the great conversation we always have over a meal and bottle (or 2) of wine - food WITH thought. But probably most importantly is Trish's earnest gratitude and praise for everything I've ever made for her - talk about an ego boost.! Thanks Trish.
So today I thought I would share some of Trish's favorite recipes I've made for her. I'm by no means a spectacular chef, but I do have a few recipes that have been very well-received or that I am well-known for, which I am happy to share with the Grateful Life faithful (photos courtesy of Trish):
#1. Cha Cha Cha Sangria.
This sangria is SO easy and so delicious. I actually recently gave this recipe to someone who works with Weebly to enter in her friends' yearly sangria contest, and she won! I can't throw a party anymore without making this, because I'm pretty sure it's half the reason anyone shows up.
- One bottle red wine (I usually use Syrah)
- One bottle white wine (I usually use Pinot Grigio)
- One cup sugar
- One orange, cut up
- One lemon, cut up
- Other seasonal fruit (optional)
1. Combine red wine, white wine, sugar, lemon, and orange in large bowl or pitcher. Stir well. Refrigerate 6+ hours or preferably, overnight.
2. Before serving, add additional fruit and brandy to taste. Serve over ice. Enjoy!
#2. Guacamole (serves 6-8).
I know everyone has a favorite guacamole recipe, but I stand by mine, and it gets raves every time. The secret? Garlic! Most people put onions in their guacamole but not garlic. I load mine up. Mmm, mmm.... I might need to make an excuse to make this tonight! Guacamole is literally my favorite food of all time. This recipe is an approximation since I have never actually created a recipe, I usually just throw a bunch of stuff into a bowl.
- 4 avocados
- 4 cloves of garlic, minced
- Fresh lime juice
- Fresh pico de gallo, either store-bought or homemade (tomatoes, onions, cilantro, jalapenos, and lime juice)
1. In a medium bowl, mash up the avocados. I usually leave the guacamole slightly chunky as opposed to completely smooth, but this is chef's preference. Add lime juice and garlic and mix well.
2. Slowly add some pico de gallo to the bowl - you can add as little as much as you want.
3. Add salt. Taste. Add more salt. Taste. Repeat. Obviously you don't want to over-salt your guacamole, but I find that you always have to add more than you expect. Pro tip: almost any mediocre guacamole can be made better by adding more salt.
4. Serve with tortilla chips, or even healthier, with carrot, celery, and jicama sticks. Eat!
#3. Hawaiian Crunch Halibut (serves 4).
This is one of my new favorite recipes. I am not a BIG fish-eater, but I love it when it is prepared in a way that it doesn't, well, taste like fish. Halibut is such a yummy, mild fish, and this recipe manages to make fish feel both healthy and indulgent.
For the fish:
- 2 lbs. fresh halibut, cut into fillets (I bet tilapia or another mild white fish would work too)
- Appx. 10 saltine crackers
- Appx. 15 macadamia nuts
- Panko bread crumbs
- 1-2 cups flour, enough to coat fillets
- 1-2 eggs, beaten
- Seasonings, such as garlic salt, pepper, lemon pepper, etc.
- 2-3 tablespoons oil
- 1 tablespoon butter
For the sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon parsley flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion OR garlic powder
- 1 1/2 cups milk or half and half
- 1/2 teaspoon sugar
- 1-2 lemons
1. Chop the macadamia nuts into small pieces and put into a clean plastic bag, like a zip lock. Crunch up the saltines and add them to the bag; crunch the nuts and crackers even more once in the bag. Add 1-2 cups of panko crumbs. Finally, add the seasonings to taste, then lay the crumbs flat on a large plate.
2. Pour the flour onto a flat plate and the egg into a medium bowl. Melt the oil and 1 tablespoon butter in a large frying pan over medium heat.
3. Dregde the fillets fully in the flour first, then the egg dip. Finally, roll the fillets around the panko/nut/cracker mixture until fully coated. Then place on the frying pan, and brown on all sides - not just the top and bottom. Expected cooking time is approximately 3-4 minutes per side. Once browned, transfer to a paper towel-lined plate.
4. For the sauce, melt the butter over medium heat in a small saucepan. Stir in the parsley flakes, seasonings, and sugar. Mix well, then slowly whisk in the milk. Cook and stir over medium heat until thickened and bubbly. Add the juice of one lemon and stir, and heat for one more minute.
5. To serve, place a spoonful of sauce on each plate, then place a fillet on top of the sauce. Cover generously with more sauce and another squeeze of lemon. Serve immediately!
I hope you will try these and enjoy! One of the things I love most about cooking is that each chef can take one recipe and make it theirs - play around with these! Once you have the basic ingredients you can't go wrong.
And now, for some real Food for Thought, here are a few of my favorite quotes:
"There is no love sincerer than the love of food." - George Bernard Shaw
"I have found that if you love life, life will love you back."
- Arthur Rubinstein.
"Happiness is the only good. The time to be happy is now. The place to be happy is here. The way to be happy is to make others so." - Robert Green Ingersoll
I am obsessed with pumpkin flavored foods. Pumpkin breads, pumpkin smoothies, pumpkin spice lattes.
Pumpkin ice cream!
Pumpkin Mac N Cheese?!?! (Pinch me)
I love pumpkin flavored foods so much that I naturally just HAD to try making this little recipe here
. First, I must note that
I am a mess in the kitchen. Not in the sense of being unable to cook...I actually have quite a few skills and recipes that I'm an ace at. But I make
a huge mess. I can still hear my ex saying (good naturedly, while chuckling) "I know this is going to be delicious, but goodness lady how many utensils and bowls does it take to mix cake batter!?". (answer: 17?). You should see me at Thanksgiving...there is no plate, bowl, spoon or casserole dish in my cupboards that goes unused.Last night was no exception. Yes, I took up both sides of my oven as well as a portion of my kitchen table. And yes, I bake with pink heart shaped bowls.
Oh and yes, red wine makes a great baking companion (one of those glasses belongs to Drea...don't worry).
The recipe was super easy to follow.
Mix up the ingredients, plop them in the muffin tin.
Swirl in a blob of Nutella (yum).
Bake for 40 minutes, and voila! Pumpkin banana nutella goodness.
So far I've been talking a lot about pumpkins, when this post is clearly labeled "my beef with bananas". Allow me to explain...
Bananas are kind of a little brat of a fruit. I don't particularly like them. Not only are they oddly moist and sticky and slimy, but I think people look ridiculous eating them. But the biggest beef I have with bananas lies in the fact that they are total flavor bogarters. I mean they really bogart some flavor, my friends. Like...why you gotta be the center of attention in any recipe you're in?
You put a banana in a smoothie with 34 other fruit varieties and what does that smoothie taste like? A banana.
You slice it up in your cereal with a little vanilla almond milk and what does the cereal taste like? A banana.
And apparently you put bananas in your pumpkin muffins and...you guessed it...those muffins taste like banana. No pumpkin flavor at all!! Arrgh!
Don't get me wrong, the muffins were still super delicious. Here are some co-worker gchat reviews:
artem: zomggg this is sooo gooooood
me: if you dont at least try a muffin, we can not be friends. no pressure!
George: whoa that's good
I felt very bamboozled by this recipe. So, in an effort to really stick it to the man (bananas) I frosted my next batch with Nutella to add more of a flavor I enjoy.
Ha, suck it, bananas.
Next time I make this (it really is quite good) I'm cutting the banana portions in half and doubling the pumpkin portions. But knowing bananas (such little fruit b*tches) they will probably still taste like banana.
Side note: There was an earth quake in the middle of baking. It shook my apartment pretty good. Drea and I had a few moments of heart pounding together. Then we kept baking. The end.
Happy Friday, loves!
My darling friend Andrea and I have clocked in quite a few hours in the kitchen this week and I've loved every second of it! It's so nice to be able to prepare food with friends while listening to good music and enjoying a post-work libation. Sometimes a gal just needs a quiet week of cookin up comfort foods, watching movies and rocking sweat pants, ya know?
On Monday we whipped up one of my go-to favorites; Turkey Meatball Soup (SO.FREAKING.GOOD)....
How cute are we with our little European cafe table set up in her kitchen?
Tuesday night was, naturally, Taco Tuesday! (Why can't every day be Taco Tuesday?) We feasted on lightly beer-battered fish tacos with fresh avocado, Trader Joe's mango/papaya salsa (are we on an island?!) and Coronas. Ole!
Wednesday was Caesar Burger night; hand made garlic, parmesan, caesar turkey burgers...
I swear, the smell of browning meat and garlic is my nostrils version of heaven....
Until you add chunks of fresh mozzarella...then my nostrils bail on the previous heaven and jump ship to this version...
Add some caesar salad to your bun (we used 100 calorie bread) and voila! Yum. O.
Have you had Apricot Ale? It's deliciously summery.
There's something to be said for the comfort of a kitchen and laying low to regroup a bit. I know I often preach about seizing the day, being a yes woman and grabbing every adventure that comes your way (you should still always embrace it all!); but I also deeply appreciate the quieter side of life and am thankful for this week of good, easy company and great home cooked meals.
Recipes after the jump!
In "what's cookin' good lookin'?" love,
...so I'm making a few dietary changes. Nothing drastic, mostly just a mix of more mindful choices and less processed snacks. I'm the queen of snack attack and little to no cookie self control, and it's beginning to show in the ol' waistline. It's not so much that I don't like the way I look (OK OK--it's a little about the way I look) but more-so that I'm not loving the way I *feel*. I feel heavy. Weighed down. Burdened. Plus, my body is my temple and deserves to be treated as such. It deserves to be fed things to nourish it and heal it and love it; it doesn't deserve to feel like crap. In no way, shape or form am I "dieting". I'd say mostly I'm looking to deal with my slightly unhealthy relationship with food (i.e. if I eat this cookie, will I feel happier?). Breakfast this morning was a mango shake, courtesy of the cookbook lent to me by my coworker titled Raw Food Real World
. A raw food diet is intriguing to me, mostly because...if I'm honest...it sounds like the most boring and painful way to eat on the planet. What am I, a bunny? But this recipe book has quite a few dishes that look really yummy so I've decided to give a few of them a whirl. I figure if I'm food-adventurous enough to eat a burger within a Krispy Kreme donut (yum
), then I can be adventurous enough to test out the complete opposite end of the spectrum.Le Recipe:3 cups diced mango2 cups coconut water3 tablespoons agave nectar or 2 packets of stevia2 teaspoons vanilla extractSqueeze of lime juicePinch of sea saltIt was
delish! A really great way to start off the day--I feel far less heavy than when I scarf down a bagel or a huge bowl of cereal.
I think tomorrow I'll be trying their Enzyme Boost shake (and of course will let you know how it goes!)...In Gratitude,Trish
Sunday night was cookie baking night with two lovely SF ladies, both of whom were drunkenly entered into my phone with the last name of "Lover" when I met them...on separate occasions. Apparently when I drink and meet cool girls, I'm filled with love.
I whipped out the ol' 5th grade recipe booklet for a quick, yummy cookie recipe that's different than the traditional varities; Pudding Cookies! Thanks to Janice for being such a great sport about modeling the baking process :)
1 cup of Bisquick
1 Pkg Instant Pudding
1/4 cup Vegetable Oil
1. Mix all ingredients in medium bowl until a ball is formed
2. In bowl, divide ball into 4 pieces.
3. From each quarter make 6 balls the size of a quarter.
4. Place on ungreased cookie sheet 2 inches apart.
5. Rub bottom of small glass with butter and dip into sugar. Press ball flat with glass (don't squish!)
6. Bake 8 minutes at 350
And voila! :)
light and love and sweet holiday treats,
Hope you all had a great Thanksgiving! My apartment still smelled a bit like turkey and stuffing and biscuits when I woke up...I don't hate it.
I've become a somewhat decent cook over the past few years, which basically means I've managed to master a handful of recipes passed down from my mom and otherwise so long as I'm super strict on following a recipe, I can make just about anything (ballsy statement I may regret soon). Yesterday during my Thanksgiving feast prep I accidentally sliced a green pepper super unevenly...annoying! But just as I was about to say 'what the crap girl, such a crooked slice'...
I realized my pepper was pregnant! Yep folks, that is one little baby green peppa inside my momma peppa. Ahh, so cute! Clearly I was meant to cut it wonky so that I could get a good look at this little surprise :) Best part is that the pepper is organic, which means it just naturally grew that way and not because of some coo coo cachoo chemicals! Loves.
Of course I then had a wave of guilt wash over me for exposing the lil' guy...so we put him on display next to the mini olive oils. It seemed fitting.
Then momma pepper was sliced and diced to help me make my most favorite Thanksgiving side dish...stuffing! Now, this is a really bad photo. I'm still mixin and fixin in this picture, hence the look of mush. But this recipe is *always* a hit with guests, even if they are wary of the secret ingredient at first....
Shrimp! Don't cringe, you'll love it and wake up from dreaming about it for days. And here's the recipe (with my moms expert changes);
-1 lb. raw shrimp, cleaned, quartered
-2 tablespoons margarine, melted
-1 can (10 ¾ oz.) condensed cream of mushroom soup
-3/4 cup water
-1/2 cup chopped celery
-1/2 cup sliced green onion
-1/4 cup chopped green pepper
-1 teaspoon lemon juice
-1 teaspoon dry mustard
-1/2 teaspoon Cajun seasoning
-1/4 teaspoon salt
-1 package (6 oz.) Stuffing Mix
-1/2 cup shredded part-skim mozzarella cheese
1. In 12-inch frypan, cook shrimp in margarine over medium heat just until shrimp begin to change color.
2. Stir in remaining ingredients, except cheese. Cover and continue cooking 5 more minutes over low heat. Remove from heat. Stir in cheese before serving.
Kath’s (my momma!) magical advice:
-no need to add cheese if cooking in bird.
-if cooking in bird, no need to ‘cover and cook for 5 min’
-can use a bag of herb-flavored (any brand) croutons for stuffing