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!

Apple Strudel Coffee Cake

Apple Strudel Coffee Cake

We made this on a whim from my 1990s Pampered Chef cook book, and it was AMAZING!! It calls for a baking stone, which I used, but I'm sure a baking sheet would be fine, assuming you can fit it.
Let's be real, it's pretty much dessert for breakfast so don't get too carried away. I will offer the disclaimer now: THESE ARE NOT HEALTHY. They are a yummy treat that you will enjoy very much -- then go for a 4 mile run. :)

Ingredients:
2 packages refrigerated crescent rolls
1 package (8oz) cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla extract
1 can (21oz) apple pie filling

Directions:
1. Preheat oven to 350 degrees.
2. Unroll crescent tolls and separate into 16 triangles. Arrange 12 triangles in a circle with wide ends toward the outside of baking stone. Keep your points from meeting. You'll mess with this later.
3. Roll the dough so the seams come together. Then form a slightly raised edge along the outside and the center (See, I told you you'd be messing with it!)
4. In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla. Stir until smooth. Spread over the dough.
5. Spread pie filling evenly over the cream cheese mixture.
6. Using a pizza cutter, cut your remaining 4 dough triangles into thirds (so you have 12 skinny ones.) Arrange them evenly over top of the filling so it looks like bicycle spokes.
7. Bake 25-30 minutes, or until dough is golden brown. Cool 15 minutes to set.
8. Eat up! Remember to use self-control. It is very easy to eat 3, 4, 5, 6 pieces without even realizing it. SO GOOD!

The cookbook also included a recipe for a glaze, if you want to up the sugar- and taste-anty.

1/4 cup powdered sugar + 2-3 tbsp milk -- whisk until smooth and drizzle over the coffee cake after baking. (I added a little vanilla to mine too!) 

Zucchini Chips

Zucchini Chips

I have the most difficult time getting my boys to eat vegetables, so I've resorted to turning everything into chips or fries or hiding it. There chips are delicious and the breading and cheese make then crispy! They taste best when they're fresh, so don't plan on keeping them all week!

Ingredients:
1/4c whole wheat breadcrumbs
1/4c parmesan cheese
1/8tsp black pepper
1/2c whole wheat flour
1c cold milk
1tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 zucchinis)

Directions:
1. Preheat over to 425 degrees.
2. In a medium bowl, combine breadcrumbs, cheese and pepper.
3. In a separate bowl, combine flour, milk and vinegar.
4. Dip zucchini in flour mixture, then coat in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I used parchment paper to prevent sticking and for easy clean up)
6. Bake for 30 minutes, flipping at 15 minutes.
7. Enjoy!

This recipe is from Clean Eating. Thank you!

Breakfast Cookies

Breakfast Cookies

These are hardly cookies, but they're sure delicious! No flour, no dairy, and no sugar added!

Ingredients:
1.5 cups oats
2-3 super ripened bananas
1 cup unsweetened applesauce
1/2 cup craisins (or any dried fruit, really!)
1/2 tbsp cinnamon

Directions:
1. Preheat oven to 350 degrees.
2. Mix everything together.

3. Drop dough balls on a greased baking sheet.

4. Bake approximately 35 minutes and enjoy!