Chocolate Chip Pumpkin Waffles (Gluten+Dairy Free)

Posted on Sep 10, 2014 | 0 comments

The fall is upon us and warm(er) foods begin dictating our desires. Regardless of the gluten/dairy free nature of these (delicious) bad boys, I still consider this a dessert food. But do you. If they grace your table for a special occasion Sunday brunch, the world will not be worse off. 

Today’s episode comes with an especially vulnerable backstory that I have never shared publicly, and will be accessible only to email newsletter subscribers. If you’re interested in getting weekly updates that include stories, inspiration, tips/tricks for cooking (with chronic illness or not), and additional recipes, do sign up. As of now, I only have things to give you (not sell you), and you can unsubscribe at any time. 

I hope you enjoy these, and stay tuned! I may do a grain free version for the paleo/gaps folks soon. Cheers!

Chocolate Chip Pumpkin Waffles
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For the Dry
  1. 8 ounces homemade gluten free flour mix
  2. 2 Tbsp sugar
  3. 2 tsp bakin powder
  4. 1 tsp sea salt
  5. 1/2 cup dark chocolate chips
For the Wet
  1. 8 ounces almond milk
  2. 2 large eggs
  3. 2 ounces butter (1/2 stick, melted)
  4. 1 tsp vanilla extract
  5. 1/3 cup pumpkin puree
Instructions
  1. Preheat your waffle iron.
  2. Combine dry ingredients into a bowl and mix.
  3. Combine wet ingredients in a separate bowl, and whisk together until eggs are fully beaten. Add to the dry ingredients.
  4. Stir to combine until a batter is formed; add the chocolate chips and more almond milk (1 Tbsp at a time) if you want the batter to be thinner (for pancakes).
  5. Pour batter into your preheated waffle iron, and wait until the magic beep goes off.
  6. Serve!
Notes
  1. This is sweet enough (for me) due to the presence of the chocolate chips, coconut sugar, and cinnamon in the batter. If it's not sweet enough for you, go to town with butter, syrup, and a few extra chocolate chips as a finishing garnish.
  2. Roasting your own pumpkin with butter and cinnamon and pureeing it for the batter adds a “real-foods touch” that can’t be beat.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
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Cool Refreshing Fennel Slaw

Posted on Jul 16, 2014 | 0 comments

This season we’re giving the cold cabbage salad known as cole slaw a makeover with this fresh, fabulous, “fen-nom-nom” favorite: fennel slaw. 

Fresh Fennel Slaw
Serves 4
Freshly shredded fennel, meyer lemon zest + juice, a glug of good quality olive oil, salt, and parm reg cheese does the trick. Add some freshly chopped basil and parsley for a color pop, and voila- a new take on an old classic.
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Ingredients
  1. 1 large fennel bulb
  2. 1/2 meyer lemon (zest + juice)
  3. 1/4 cup fresh herbs, chopped (basil + parsley are recommended)
  4. 3 Tbsp good quality extra virgin olive oil
  5. 1/4 cup parmigiano reggiano (optional, to taste)
  6. salt (to taste)
Instructions
  1. Shred the fennel bulb on a mandolin, or, slice as thinly as you can by hand. (A good chef's knife will make easy work of this).
  2. Add the zest and juice of the lemon, chopped herbs, seasoning, olive oil, and cheese.
  3. Toss, and serve fresh.
Notes
  1. BBQ shrimp skewers would pair swoon-ing-ly well.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

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Seared Summer Scallops + Salmon Salad Cucumber Cups

Posted on Jul 9, 2014 | 0 comments

Thank you for your patience with my lapse in posting. I’m transitioning all of my recipes to a more efficient, highly organized new system, and this has caused a lag in my publishing schedule. My videos go live on Wednesdays, and so far no one has written to hammer me about needing the recipes—so I figure it’s all good. Now you get two for the price of one. 

The first are the most succulent seared wild scallops from Greensbury Market; one of my new favorite online sources for grass fed meats and sustainable seafoods. I like them so much a) the product is delicious and b)  they deliver to your door, which is uber chronic illness friendly. 

Scallops are perfect in summer when they’re fresh, and they cook in about 4 minutes flat (another helpful chronic illness tip) making oven time on minimized, while delicious time is maximized. Here I used some french liquor called Lillet to deglaze the pan, and it was incredible paired with bitter greens from my garden in a pasta medley. Swoon!

Seared Summer Scallops with Lillet
The most succulent seared wild scallops served in a french Lillet sauce with shallots and fresh herbs. Swoon!
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Ingredients
  1. 1 pound wild scallops
  2. 1 medium sized shallot, diced
  3. 2 Tbsp ghee
  4. 2 Tbsp Extra Virgin Olive Oil
  5. 3 cloves garlic, diced
  6. 1/4 cup Lillet (white wine will work well too)
  7. 2 Tbsp fresh seasonal herbs (basil, oregano, & thyme all work beautifully)
  8. salt + pepper
Instructions
  1. Preheat a skillet over high heat, and lower just before you add the butter and olive oil to the pan.
  2. Be sure your scallops are dry, and season them. with salt and pepper.
  3. Once the butter begins to brown at the edges, add your scallops and sautee for about 2 mins per side, until they are firm and the edges are browned and crisp looking.
  4. Flip and sautee for another 2 minutes per side. Once finished, transfer them to a bowl.
  5. Add the garlic and onion, and sautee until translucent.
  6. Add herbs, and lillet to deglaze the pan.
  7. Cook for another 4 minutes, or until the alcohol is evaporated and doesn't have a sharp taste.
  8. Pour the lillet shallot herb sauce over the scallops and serve.
Notes
  1. I paired these with pasta and bitter greens from my garden. The sweet lillet worked perfectly in this context. White wine will work as well.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

The second is my twist on a recipe by Michelle Tam and Henry Fong of the website NomNomPaleo: Summer Salmon Salad Cucumber Cups. I modified them to utilize what was already in my pantry, and they were DELICIOUS.  If you’re not going to make the salad from seared or grilled fillets, use VitalChoice’s Wild Salmon to be sure you keep the integrity up. 

Salmon Salad Cucumber Cups
Bit sized salmon salad cucumber cups are perfect for summer picnics and bbq's, are a great nutritious snack, and taste awesome.
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Ingredients
  1. 1 can VitalChoice Wild Salmon
  2. 1/2 green pepper, red pepper, yellow pepper, diced
  3. 2 celery ribs, diced
  4. 1/3 cup (or more to taste) homemade arugula mayo
  5. 1 large cucumber, peeled in strips and cut into large chunks (see video)
  6. salt + pepper to taste
Instructions
  1. Add all of your ingredients to a large bowl and thoroughly mix to combine.
  2. Taste to adjust seasoning; when it tastes awesome, set aside.
  3. Peel the cucumber in strips, leaving some skin on for aesthetic reasons. Unless you hate cucumber skin. By all means in that case strip it off!
  4. Cut the cucumber into evenly sized chunks, about 2 inches deeps.
  5. Use a spoon to scoop out the seeds, but leave a little bit at the bottoms for the "cup."
  6. Fill with salmon salad, garnish with chives or cherry tomatoes if you have 'em, and swoon!
Notes
  1. Make my homemade aioli, and blend in arugula for that extra spicy green kick.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

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Never Before Released Appisode!

Posted on May 28, 2014 | 1 comment

Camera is broken and so today I’m releasing a never before published TM Appisode for the most swoon heavenly Peaches n ‘Cream’ Smoothie. The basil pairs terrifically with the peaches and strawberries in this dairy free, yet still decadent twist on the classic peaches and cream combo. This smoothie is like a blended fruit salad. 

I love and live for the addition of  fresh summer herbs in fruit salads. Blanching the basil takes off the sharp bite, but is probably not necessary, especially if you’re chronically ill and needing to keep standing time limited. 

Peaches & 'Cream' Smoothie (Swoon Yumminess)
Serves 4
Peaches, frozen strawberries, basil, the creamiest coconut milk, and dried dates make this smoothie so swoon heavenly yummy that it'll make its way into your dreams.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 ripe peach
  2. 1/2 medjool date
  3. 5 frozen strawberries
  4. 1/3 cup coconut milk
  5. 1/4 cup summer basil, briefly blanched
  6. 1 inch nub of ginger
  7. Note: I didn't have ginger and it still turned out great!
Instructions
  1. Add ingredients to blender.
  2. Blend.
  3. Serve and swoon!
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

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The Secret to Real Deal Tostones

Posted on May 21, 2014 | 0 comments

There’s a Puerto Rican restaurant in San Rafael, CA that makes the best gluten free steak sandwich using tostones in place of bread. The instant I had it, I knew I wanted to make a healthy version at home.

I failed. Miserably. Enter Giselle of Eco Rico TV. As soon as I knew I was headed down to L.A. to film in the studios, I wanted her to come on the show and teach me how to make tostones the real-deal way. She taught me the #1 secret to successful tostones: salt water! Watch the video to see how they’re done. 

I made one teeny adjustment that did not alter the excellence of the end result. In place of vegetable oil, I used coconut (swoon!)

Next time you come across cheap green plantains, buy ‘em up and fry ‘em up! You won’t be sorry. 

Tostones aka Fried Green Plantains
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Ingredients
  1. 4 green plantains
  2. coconut oil (enough to cover a 2 inch chunck of plantains)
  3. 1 bowl of heavily salted water
  4. salt (for seasoning at the end)
Instructions
  1. Heavily salt a bowl of water. It should taste a hair less salty than the ocean.
  2. Peel your plantains (watch video for instructions) and cut into 3-4 inch chuncks.
  3. Add to your salted water.
  4. Heat your oil over medium heat. When a splash of water produces 5-6 fast bubbles, you're ready to go.
  5. Add the plantains. The oil should be fizzing like soda carbonation. Fry until they are cooked through, about 8 minutes.
  6. Strain onto a paper towel lined plate, and wait to cool.
  7. When cool enough to handle, smash them.
  8. Add back to salt water for a fast dunk, then into the oil again.
  9. Fry until golden brown and crispy looking at the edges.
  10. Strain, season with salt, and mangia!
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
 

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How to Make THE BEST Glu-Free Toasted Coconut Pancakes

Posted on Mar 12, 2014 | 0 comments

Gluten Free Toasted Coconut Pancakes
If you're gonna eat pancakes (gluten free or not), you want them to be the bomb. Making gluten free pancakes taste just as fluffy and transcendent as their AP Flour counterpart is essential.
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Dry
  1. 8 ounces multi-purpose gluten free flour blend (2 cups)*
  2. 2 Tbsp sugar (I use low-glycemic coconut sugar)
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. 1/4 cup dry coconut flakes
Wet
  1. 8 ounces coconut milk (full fat)
  2. 2 large eggs
  3. 2 ounces butter or ghee (1/2 stick), melted
  4. 1 tsp vanilla extract
  5. 2 Tbsp coconut oil
Instructions
  1. Combine dry ingredients in a bowl and whisk until they are thoroughly combined.
  2. Combine wet ingredients in a bowl and whisk until they are thoroughly combined
  3. Pre-heat your skillet over medium to high heat.
  4. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and lump free.**
  5. Add 1 tsp of coconut oil to the griddle, and when it looks shiny, pour your batter onto the skillet or griddle. Sprinkle the wet batter side with the coconut flakes. Flip when tiny bubbles appear on the surface. This will "toast" the coconut on the reverse side.
  6. The pancake is finished when both sides are golden brown in color. About two minutes.
Notes
  1. * I use this homemade multi-purpose version. Please note that all gluten free flours have a different weight and liquid absorption rate. Thus, when you use a different flour mix, the results might vary. If you're not using my blend, experiment until you find what works for you.
  2. **Ruhlman notes that this ratio results in a fairly thick batter. If you want your batter to be thinner, add more milk or water.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
 

NOTE: Store bought gluten free flour mixes tend to have a grainy texture. (I used to mitigate this by adding a smashed banana).If you’re wanting pancakes that give you that “pancake-mouthfeel,” keep this multi-purpose gluten free flour blend on hand in the pantry, and rock out when you’re ready. I used the standard pancake ratio for this recipe (2 parts flour, 2 parts liquid, 1 part egg, 1/2 part butter or ghee), and did my best to convert the measurements into cups/etc. Lastly, I use this homemade multi-purpose version. All gluten free flours have a different weight and liquid absorption rate. Thus, when you use a different flour mix, the results might vary. If you’re not using my blend, experiment until you find what works for you.

Ingredients:

Dry:

Wet:
  • 8 ounces coconut milk (full fat)
  • 2 large eggs
  • 2 ounces butter or ghee (1/2 stick), melted
  • 1 tsp vanilla extract
  • 2 Tbsp coconut oil

Instructions:

  1. Combine dry ingredients in a bowl and whisk until they are thoroughly combined.
  2. Combine wet ingredients in a bowl and whisk until they are thoroughly combined
  3. Pre-heat your skillet over medium to high heat.
  4. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and lump free.**
  5. Add 1 tsp of coconut oil to the griddle, and when it looks shiny, pour your batter onto the skillet or griddle. Sprinkle the wet batter side with the coconut flakes. Flip when tiny bubbles appear on the surface. This will “toast” the coconut on the reverse side.
  6. The pancake is finished when both sides are golden brown in color. About two minutes.
* I use this homemade multi-purpose version. Please note that all gluten free flours have a different weight and liquid absorption rate. Thus, when you use a different flour mix, the results might vary. If you’re not using my blend, experiment until you find what works for you.

**Ruhlman notes that this ratio results in a fairly thick batter. If you want your batter to be thinner, add more milk or water.

 

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