Pomegranite Marinade on The Blissful Chef

Check out my recipe for Pomegranate Marinade and Veggie Kabobs on the awesome website The Blissful Chef. Try marinating just about anything for a tangy, sweet and rich flavor. I discovered this recipe on accident, and ended up making portabella burgers that impressed everyone!

http://theblissfulchef.com/2012/09/guest-post-pomegranate-marinade-and-veggie-kabobs/

“The Blissful Chef” herself is my dear friend Christy Morgan, who happens to be one of the best chefs that I know. Her cookbook Blissful Bites is a staple in my kitchen. Filled with simple, healthy recipes, I’ve learned how to cook everything from gluten-free grains to lotus-root chips. I’ll be making a recipe from her book this month, so look for a grain-free take on pasta coming soon.

Gluten-Free Chocolate Banana Protein Muffins

In my ever present search for easy recipes, I stumbled upon these delicious gluten-free muffins. But these aren’t your average muffins, filled with sugar and simple carbohydrates, creating a blood sugar spike and leaving you hungry for more. These muffins are a meal! Bake up a big batch or two (or three), and you have easy, on-the-go mini meals, filled with complex carbs, good fats, and protein to keep you full for hours! As with all recipes, the ingredients listed below function as a base. Experiment to your heart’s content!

Ingredients:

  • 1/2 cup Almond Flour
  • 1/2 cup Oat Flour
  • 1/4 cup Amaranth Flour
  • 1 cup Egg Whites/Eggs (I use 1/2 cup each, feel free to use whatever ratio your prefer or what you have on hand)
  • 7 to 8oz Greek Yogurt
  • 3 Ripe Bananas
  • 1 tbsp Coconut Oil
  • 2 tbsp Cacao (Chocolate) Powder
  • 1 tbsp Vanilla Extract
  • 1 tsp Cinnamon

Preparation:

  • 1. Preheat oven to 400˚F. Coat silicone muffin cups or muffin pan with olive oil so as not to stick.
  • 2. In a large bowl, mash bananas into a paste. I like them a little chunky for texture.
  • 3. Mix all remaining ingredients into the bowl until a smooth consistency is reached.
  • 4. Spoon mixture into muffin cups/muffin pan.
  • 5. Bake in oven approximately 15-17 minutes. Remove from the oven, let cool, and eat!

Thinking about going gluten free? Or not sure what gluten is? Check out this article!

Orange-Roasted Tofu with Asparagus

Finding quick, easy, and healthy recipes that you can make over and over is an essential to optimal health. This recipe was suggested by a client of mine, and is an absolute breeze to make! Preparation time is negligible, just pop it in the oven and dig in! As with many recipes, the recipe itself can serve as a base. Always feel free to add extra ingredients that suit your own pallet.

This is an excellent recipe for the season, as asparagus is just luscious in the spring! I’ll have an article soon on all the benefits asparagus yields.

*This recipe is adapted from the EatingWell Cookbook.

Ingredients:

  • 1 14-oz package extra-firm tofu (Organic if possible, non-gmo if not)
  • 2 Tablespoons Red Miso
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Pound Asparagus, trimmed, and cut into 1-inch pieces
  • 3 Tablespoons fresh Basil (1-2 Tablespoon dry if not fresh)
  • 1 Teaspoon Orange Zest
  • 1/4 cup Orange Juice (freshly squeezed if possible)
  • 1/4 teaspoon Sea Salt
  • (Optional) 1/2 Teaspoon Cayenne Pepper
  • (Optional) 1 Teaspoon Red Chili Flakes
  • (Optional) Freshly Ground Black Pepper
  • (Optional) 1 Teaspoon to 1 Tablespoon Coconut Oil

Preparation:

  • 1. Preheat oven to 450˚F. Coat a large baking sheet or baking dish with olive oil (coconut oil optional).
  • 2. Cut Tofu into 1/2 inch cubes, then pat dry. Mix 1 tablespoon miso, 1 tablespoon vinegar, and 1 tablespoon olive oil in a bowl until a smooth consistency. Optionally, mix cayenne pepper and/or red chili flakes with this mixture if you prefer a much spicier variation (if you would like less heat from the spices, mix spices in step 3 instead). Toss and coat mixture over tofu. Spread tofu evenly over baking sheet/dish, and roast for 15 minutes. Remove from oven, and toss asparagus with tofu; roast for an additional 10-12 minutes, until tofu is golden brown and asparagus is tender.
  • 3. While tofu and asparagus are roasting, mix remaining tablespoon of miso, 1 tablespoon vinegar, 1 tablespoon olive oil, basil, orange zest, orange juice, and optional cayenne pepper/chili flakes in a large bowl until smooth. Remove tofu and asparagus from oven and toss with remaining mixture. Optionally, add an additional 1 teaspoon to 1 tablespoon of coconut oil for extra flavor. Add freshly grand black pepper to taste. Let sit for a few minutes to cool. Serve, and enjoy!

This recipe makes an excellent main dish, so feel free to serve with whatever you may like as a side – rice, quinoa, extra vegetables – eat it alone, or even double the recipe! Makes 3 servings.

Sunflower Cake: Gluten Free, Grain Free, and Delicious!

This is quite an amazing recipe; it simply stunned me to have a great dessert that is not only gluten-free, but has no grains whatsoever! I first experimented with this recipe for a small get-together, and it was a huge hit! Not only is it loaded with nutrition from all the wonderful ingredients (especially those sunflower seeds!), but it’s quick and very easy to make. I’m not much of a baker, but with this recipe’s flavor and ease, it’s now been added to my weekly repertoire.

Amazing Sunflower Cake!

Below is the basic recipe for the cake. The basic recipe serves as a base that can easily be used for other recipes, or that can easily be varied. Try cutting some of the maple syrup or honey, or even utilizing one or two bananas instead, to reduce the sugar and create more of a ‘bread’ for more everyday use. Consider adding a can of pureed pumpkin (or fresh if it’s the season) and an extra egg to create Pumpkin Sunflower Cake. If you’re going dairy free, you can even use all coconut oil instead of butter! There are numerous possibilities that are waiting to be found with this recipe!

*This recipe is adapted from the Internal Bliss GAPS Cookbook

Ingredients:

  • Sunflower Cake2 1/2 cups soaked Sunflower Seeds (soak at least 4 hours, better if overnight, strain seeds but allow them to be damp)
  • 2 Tablespoons Coconut Oil
  • 1-2 Tablespoons Butter (or all Coconut Oil)
  • 3 Eggs
  • 3 Tablespoons Honey
  • 3 Tablespoons Maple Syrup
  • 1.5 Tablespoon Cinnamon
  • 2 Teaspoons Nutmeg
  • 2 Teaspoons ground Ginger

Preparation:

  1. Preheat your oven to 350˚F.
  2. In a blender or food processor, grind sunflower seeds in batches until they form a paste.
  3. In a mixing bowl or in blender/food processor, mix all ingredients until well mixed.
  4. Grease a 9 inch baking dish or cake pan with coconut oil, and pour in mixture.
  5. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
  6. Let cool, cut, and serve!

This cake is great warm, room temperature, or cold! Serve with fresh fruit, coconut cream, ice cream, or alone! Makes 12-16 servings.

Sunflower Cake

Hot and Sour Miso Soup

This is the perfect recipe to try on chilly winter nights. There are several elements that make this recipe a healing nutritional powerhouse. The apple cider vinegar and miso contain beneficial bacteria, which feed your digestive flora and can heighten your immune system. In addition, the lemons and vegetables provide loads of Vitamin C, fiber, and other micronutrients. The lemons are also very alkaline.

In Chinese Medicine, they believe in a “balance” between all elements. During cold months, we can get an excess of “cold” chi, leading to imbalance and potentially illness. The chilies, miso, and temperature of this soup increase circulation and promote heat.

If that isn’t enough for you, this recipe is gluten free, dairy free, and vegan! (It can even be soy free if you replace the soy sauce with sea salt.) Can you ask for anything more? Not only that, you can use whatever vegetables you have “lying around.” As long as it’s not too sweet a vegetable, I often use whatever I have in the fridge.

Ingredients:

  • Juice of 4 lemons
  • ¼ cup raw apple cider vinegar
  • 3 tablespoons soy sauce (wheat free)
  • ½ teaspoon toasted sesame oil
  • ¼ cup miso (red or brown, raw)
  • 2 teaspoons olive oil
  • 4 fresh Thai chilies (dried chilies of another kind work fine as well)
  • Veggies! The soup can include: Daikon/radishes, dark greens (kale/chard/spinach), shitake (fresh or dried), bamboo shoots, celery, oyster mushrooms, celery, cabbage, turnips, etc.
  • Optional-If I want some more protein, I use silken or firm tofu.
  • 3 kaffir lime leaves (available at Thai markets, or online.)

Preparation:

Bring 6 ½ cups water to boil. (Adding some salt and covering tSoup!he pot will speed up the process.) Once the water is boiling, add the chilies and kaffir lime leaves (if you have them.) Have your vegetables chopped ahead of time. Add the most dense and starchy vegetables first, (turnips, carrots, daikon), and tofu. After about 5-7 minutes, add the less dense vegetables, (mushrooms, bamboo, celery, cabbage, etc.). After another 2 minutes, add the leafy greens, the lemon juice, apple cider vinegar, and soy sauce. After 1 minute, turn down to simmer.

In a small bowl, pour warm water (not boiling, we don’t want to kill the good bacteria) in with the miso paste. Wisk the miso until it is creamy and mixed in. Once the soup is cooler than boiling, pour in the miso and mix. Then serve. Makes about 5 servings.

*Cooking time varies based on vegetables used. Vegetables that are denser and starchier have a longer cooking time. Stop when vegetables are slightly under-done, as they will continue to cook in the pot and bowl.

Soup!