Lemon Artichoke Tuna

Lemon Artichoke Tuna

This dish surprised me. I pulled the recipe because the term "lemon artichoke" sounds incredible. I wasn't so sure about the tuna steak, but I ended up being pleasantly surprised!

Ingredients:
1 cup quinoa
2 tbsp olive oil
1/2 red onion, sliced
3 6.5oz jars artichoke hearts, drained and halved
1 lemon, cut into 8 sliced
2 cloves garlic, minced
2 tsp thyme
1 1/2 lbs fresh ahi tuna steak, cut into 1" cubes
1 1/2 tsp salt
1 tsp pepper

Directions:
1. Cook the quinoa according to package directions.
2. Head 1 tbsp of oil in a large pan over med-high heat. Add onion and cook until softened -- 3 minutes.
3. Add artichoke hearts, lemon, garlic and thyme. Cook until heated through, about 3 more minutes. Move this to a place.
4. Season the tuna with the salt and pepper. Heat the other tbsp of oil in the skillet and toss the tuna. Brown all sides for about 3 minutes, until it flakes easily.
5. Return artichoke mixture to the pan and toss together.
6. Serve over quinoa!

Turkey Poblano Chili

Turkey Poblano Chili

Sorry for the posting delays. I've been sticking to my GF diet, and I've still been photographing my dinners. I just haven't been blogging. I'M SORRY, OKAY?!

This was SO GOOD! Wear gloves when you cut the poblano or wash your hands a dozen times, because if you touch your nose or eyes or any family members, there will be rage in your home!

Ingredients:
1 tbsp olive oil
1 onion, chopped
1 poblano pepper, chopped
2 tsp ground cumin
1 28-oz can diced tomatoes
2 15.5oz cans kidney beans, drained & rinsed
2 cups water
salt & pepper
1 lbs ground turkey, cooked

Directions:
1. Heat the oil in a large pan over med-high heat. Add onion and poblano and cook until soft, 4-6 minutes.
2. Add the cumin, tomatoes (with juice), beans, water, 1 1/4 tsp salt, 1/4 tsp pepper and bring to a boil.
3. Reduce heat and simmer until slightly thickened, 12-15 minutes.
4. Add turkey and cook until heated through.
5. Enjoy with a spoon or a tortilla chip! Add some cheddar cheese, sour cream, tapatio to really kick it up a notch!

Remember how I said this was SO GOOD? Well, it really was, and my husband and I ate it so quickly (it also smells amazing) that the only photo I got was a super close up after I was already halfway done with mine. Sorry again!

Curried Rice with Shrimp

Curried Rice with Shrimp

Ingredients:
Olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, choppy
2 tsp curry powder
1 cup long-grain brown rice (or white, just use 1/2 c less water & simmer less time!)
salt & pepper
1lb peeled, deveined shrimp
1/2 cup fresh basil (eek! I skipped this and tossed in a tsp of dried basil. If you can use fresh basil DO IT)

Directions:
1. Heat oil in a large skilled over medium heat.
2. Add the onion and carrots and cook, stirring occasionally, until mostly soft. Don't worry if they're not totally soft. They'll have plenty of opportunity to finish cooking.

3. Add the garlic and curry power and cook for 1-2 minutes. Stir frequently!
4. Add the rice, 3 cups water (if using white rice, use 2 1/2 cups water) and 1/2 tsp of salt and pepper. Bring to a boil.

5. Reduce heat and simmer, covered, for 30 minutes (more like 15 minutes for white rice). This time will vary! My recipe said it would take 12-15 minutes, but it took more like 35 minutes. Just check your rice after 20 minutes and continue to check on it until all the water has been absorbed and the rice is cooked through.
6. Season your shrimp with salt & pepper and stir them into your cooked rice.
7. Cover and cook until the shrimp are opaque, about 4-5 minutes.
8. Fold in the basil (or add the dried basil).

9. Enjoy! I added some salt & pepper again, as well as a dash of hot sauce.

The leftovers!

I'm so embarrassed -- I forgot to take a photo! My mom was over, and I was so distracted that I just served it up and ate it up. I did snap a photo while I was putting away the leftovers, so it'll have to do :)

Rosemary Onion Chicken with Sweet Potatoes

GF Day 2, and everything is going well so far! I'll admit, I've been craving a donut since 7am, so maybe it's good that I can't have it! Tonight's dinner was spectacular. Wyatt gobbled up every piece of chicken on his plate, and Stuart kept telling me how good the potatoes were. Success!

Rosemary Onion Chicken with Sweet Potatoes

Ingredients:
1.5lbs sweet potatoes, peeled and cut into 2-inch pieces (I had 2 large sweet potatoes)
Salt & pepper
Olive oil
2-3 boneless chicken breasts (I use two medium-sized ones and sliced them in half width-wise)
1/2 red onion, chopped
2 tbsp dried rosemary

Directions
1. Place sweet potatoes in a large pot and add enough cool water to cover. Bring to boil.
2. Add 1 tsp salt, reduce hear, and simmer until tender (about 14 minutes). Keep 1/4 cup of the cooking water, drain the rest, and mash the potatoes using the reserved cooking water.
3. While your potatoes are boiling, heat 1 tbsp of oil in a large skillet over medium heat. Season chicken with 1/2 tsp salt and 1/4 tsp pepper.
4. Cook chicken until golden brown and cooked through. With my thinner chicken breasts, it only took about 10 minutes, flipping once. So perfectly browned, I had to take a picture! Move your chicken to your plates.

5. Wipe out the pan and heat 2-3 tbsp of olive oil over medium-high heat. Add the onions, rosemary, 1/2 tsp salt and 1/4 tsp pepper.
6. Stir! Stir! Stir! Cook until onions are tender.
7. Serve the chicken with the potatoes and "drizzle" with the rosemary onion mixture.

Yum! We had ours with sugar snap peas :)

Cuban Black Beans & Rice

Preface:

Well, as much as I tried to avoid it, I began my gluten-free experiment today. I have been having GI issues, even despite giving up dairy (lactose-intolerance), and my doctor recommended the elimination diet. Those of you who have heard of the elimination diet are familiar with how extreme it is. I had little faith in myself, so I devised a plan.
First, I cut all the easy things -- coffee and alcohol. I spent a few weeks pretending like this counted as the elimination diet. Unfortunately, my GI issues persisted, and I was back to square one. Next, I gave up red meat, hot sauce and spicy foods (which was REALLY hard for me!) I love Tapatio. I would put it on everything if it were socially acceptable. However, my belly still wasn't happy. So, the last two weeks or so, I have indulged. I've eat all the things I'm not supposed to, and here's why -- I'm preparing to give up the hardest one of all... GLUTEN.
One big element of the elimination diet is giving up gluten. I exhausted all other options first, but I've finally arrived. To mark the end of my denial, we enjoyed a great big helping of Chicken Bacon Ranch Bowtie Pasta (in white sauce, mind you) for dinner last night. It was amazing.
So, today I began what I am calling my "Gluten-free Experiment". I will go two weeks completely free of gluten. Hard core. Honest to God. Gluten free. If it makes me feel better, I'll continue after two weeks. If not, it's back to the doctor for another round of Q&A.
I know giving up gluten has gotten pretty popular over the last couple years, but I'm not entirely sure how I'm going to survive. I love bagels and Kashi Go Lean! Crunch cereal. I am a huge fan of baking and brownies and cookies and muffins. Pasta -- well, who doesn't like pasta?! Sandwiches are a staple lunch for a busy mom, and Togo's is my FAVORITE sub shop.
BUT -- in the name of my health, and avoiding medications, I'm doing what's best and I'm going to document the meals as best I can.
So, here is night number one:

Cuban Black Beans & Rice

Ingredients: 
1 cup brown rice
1 tbsp olive oil
1 onion, chopped
1 bell pepper, diced
2 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper
1 tsp ground cumin
2 cans black beans, rinsed (30oz total)
1 tsp dried oregano
1 tbsp red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Directions:
1. Cook the rice like you normally would!
2. Heat oil in a pan over medium-high heat and add onion, bell pepper, garlic, salt and pepper. Cook until softened, about 5-7 minutes. 

3. Stir in the cumin and cook for 1 minutes.
4. Add the beans, oregano, and 1 cup water. Simmer for 10 minutes.

5. Add the vinegar.
6. Smash some of the beans with the back of a fork to thicken.
7. Serve over rice and garnish with cilantro and radishes.

We stirred ours all up! My husband kept saying it tasted like Cafe Yumm. I'm not quite sure about that (I love Yumm sauce!) but it certainly was good! And gluten-free!

Cherry Coconut Pecan Cookies

Cherry Coconut Pecan Cookies

These were FANTASTIC! In hindsight, I would probably use craisins or dried blueberries or even raisins, instead of they cherries. My son would eat the whole cookie and leave a stack of dried cherries on his plate! Otherwise, perfection!

Ingredients:
 1 1/2 cups rolled oats (you can get these in gluten free!)
1 cup unsweetened coconut flakes
1 tbsp golden flaxmeal
1/2 tsp salt
3/4 cups coarsly chopped pecans
1/2 cup dried cherries (cranberries, blueberries, raisins)
3 very ripe bananas, mashed
1/4 cup coconut oil (I actually used 2 tbsp butter because I didn't have any coconut oil on hand)
1 tbsp honey
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Combine oats, coconut flakes, flaxmeal, salt, pecans and dried fruit.

 3. Stir in bananas, oil/butter, honey and vanilla until well combined.

 4. Form 2 tbsp of the mixture into a ball and press it flat to a greased baking sheet. You may have to do a little finessing to keep them round and pretty!

5. Bake for about 25 minutes, then cool on the pan.
6. EAT!

Kale Chips

Kale Chips

These are a family favorite around here and so simple! Kale chips are a great alternative to other sweet and salty snacks. My two year old loves them and my husband will bring home a bunch of kale and specifically as for them!!

Ingredients:
2 bunches of kale, rinsed and patted dry
1 tbsp olive oil
2 tsp salt
Note: You can experiment with the toppings! I like a bit of garlic powder on mine, or the dry ranch packets, crushed red pepper is delicious and I've heard good things about cumin! Test out different things!

Directions:
1. Preheat the oven to 275 degrees.
2. Tear the leaves from the bunch of kale into 1/2" pieces. (Make sure the kale is dry or it won't get the lovely crispy texture!)
3. Toss the kale leaves in olive oil and salt.

4. Spread the kale in a single layer (or as best you can in a single layer) on a baking sheet. 

5. Bake for 20 minutes, stirring and "flipping" every 7-10 minutes or so. I think I probably baked mine for about 22 minutes, but just pay close attention! You'll know they're done because they're nice a crispy. They'll shrink up quite a bit, as well.
With kale chips, it's better to under-cook than over-cook. Burnt kale chips are AWFUL.

6. Eat them up and send your husband to the store for more kale! :)

Broccoli Salad

Broccoli Salad

This is a deliciously light broccoli salad with grapes, celery and sunflower seeds in a yummy creamy dressing. I made the full batch but actually used about half of the dressing. For you lactose-intolerant readers -- this didn't upset my stomach at all! I hope it is the same for you! I think this would be a great dish for a summer BBQ or a work potluck!

Ingredients:
4 cups small broccoli florets
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
1 cup raisins
1/4 cup salted sunflower seed kernels
1/4 cup mayonaise
2/3 cup plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar


Directions:
1. Combine the first 5 ingredients in a large bowl.
2. Mix mayonnaise, yogurt, sugar and white vinegar.
3. Pour dressing over broccoli mixture and toss well.
4. Chill for at least an hour.
5. Enjoy!