Category Archives: healthy

Strawberry Rhubarb Crisp

  This past weekend Beau and I took a trip “down south” to Gilroy where we attended the Annual Garlic Festival!  We watched a cooking competition, ate garlic sweet potato fries, and tasted garlic ice cream… which was actually really good!

  After a few hours it got really crowded there so we decided to drive the long way home on scenic highway 1.  On our way home we stopped at a local strawberry farm and picked strawberries!  There were so red and juicy and sweet mmm.  We also found a local farm stand and came home with this bounty of freshness:

  But one thing’s for sure- when you pick fresh strawberries they don’t last too long.  So I needed to come up with a quick and easy way to enjoy them.  Crisps and cobblers are one of my absolute favorite desserts so I decided why not make a fresh strawberry rhubarb crisp!

Fruit crisps are one of the easiest and quickest ways to prepare a dessert.  They’re perfect for serving guests as well as settling your sweet tooth without all the guilt.  I make my crisps with next to nothing sugar.  Most recipes out there call for 1 cup plus of sugar just to coat the fruit.  Fruit is already loaded with sugar so why add more?  It tastes so much better without the added sugar.  Trust me.

Ingredients (for fruit mixture)

2 pounds strawberries, washed, leaves removed, sliced
2-4 stalks green rhubarb sliced to 1 inch thickeness (I only had 2 but I wish I had more for some tartness!)
raspberries (optional)
2 Tbsp sugar
1 Tbsp cornstarch
Ingredients (for crisp topping) (I actually halved this recipe because I didn’t have enough ingredients on hand!  Feel free to make as little or as much as you’d like!)

2 cups gf flour mix (1 cup rice flour, 2/3 potato starch, 1/3 tapioca flour)
1/2 cup brown sugar (or less!)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp xanthan gum
2/3 cup cold dairy free butter substitute such as Earth Balance (or regular butter) cut into chunks

1.  Place sliced fruit in large bowl and mix in sugar and cornstarch until fruit seems coated.  Place into 9x 13 in glass baking dish.
2.  Measure out your flours, spices, and xanthan gum and mix in bowl.
3.  Add your butter of choice and using a pasty tool or fork, mix butter and flour until it resembles coarse corn meal.
4.  Sprinkle topping onto fruit.
5.  Bake for about 45 minutes.  Serve warm or cool, top with homemade ice cream, and Enjoy!

Or serve for friends over for dinner!  Our neighbors loved it!  🙂


Linking up at these Fabulous Parties:

 Made It By Monday @ Baked in the SouthMade from Scratch Monday @ Living with Food Allergies and Celiac Disease Mangia Mondays @ Delightfully Dowling, Tuesday Time Out @ Reasons to Skip the Housework Tuesday Talent Show @ Chef in TrainingCrazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free HomemakerAllergy Free WednesdaysSweet Treats & Swanky Stuff @ Something SwankyAnything Goes Linky @ Bacon Time with the Hungry Hypo 

Roasted Rosemary Potato Bites

  Looking for an easy dinner side dish?  Or for breakfast?  Brunch?

 Look no further!

  These Roasted Rosemary Potato Bites are sooo yummy and easy to make.  Take five minutes to prepare them, then pop them in the oven for 45 minutes!  They’re perfect alone or dipped in ketchup {mmmm ketchup how I love thee}

5-10 organic red potatoes chopped into bite size chunks (I chop enough to fill a 13×9 baking dish)
extra virgin olive oil
rosemary (fresh or dried)
thyme (fresh or dried)
sea salt
hot pepper flakes (optional)

1.  Preheat oven to 425 F
2.  Place potato bites in 13×9 glass baking dish.  (Potatoes seem to stick less to glass dishes)
3.  Drizzle generously with EVOO and season generously with rosemary and thyme.  Sea salt and pepper to taste!
4.  Give a good stir to make sure potatoes are covered in yummy goodness and place in oven.
5.  Bake for about 40 minutes, stirring every 10 min so that potatoes don’t stick too much to dish.
6.  Once they seem done, broil for a few minutes to get them nice and crispy!  Enjoy!  

I’m partying at these blog parties!


Ladybird Ln

Tuesdays with Michelle: There’s Nasty Stuff in WHERE?!!

Mmm hmm, that’s right.  The washing machine.  The very thing that is supposed to make our stuff clean.

Gross gross gross… and there were more nasty brown stains hidden up in the rim… 

I never thought about cleaning the washing machine until I started seeing posts about it on pinterest.  And then I looked at my machine.  And then realized that two boys had previously used {I mean, I hope they used it…} the washer and dryer.  And then I began to think about what kind of nasty stuff might have gone in the washer… um, yeah.  That thought alone was enough to make me give it a nice cleanse!

It is super easy to clean and here is the down and dirty on how to clean your top-loading machine!

Step 1:  Fill washing machine with hot water.  Add 2 cups white vinegar halfway through.
Step 2:  Turn off cycle and let water/ bleach mixture sit for an hour.
Step 3:  Run washing machine on longest cycle.
Step 4:  When water has drained, scrub sides and twisty thing in the middle (what is that even called?!)  Concentrate on the areas around the rim.  You want your machine to be white!  Not any other shade.
Step 5:  Repeat steps 1-3 except substitute 2 cups liquid bleach.

And you’re done!  And your washer should look like this now… sparklin’ white!  🙂

Have any of you ever cleaned your washing machine?  Are you gonna do it now?  Let me know!


Vietnamese Braised Eggplant

So I think our little purple friend always gets the raw end of the deal.  Most people cringe when they hear the word eggplant.  Hey, I used to.

Somehow my taste buds have changed over the years {hallelujah!} and now I buy this purple vegetable almost every single week.  And let me tell you, when it’s cooked correctly, it is out. of. this. world.  

Let me introduce you to a new recipe that is inspired by Vietnamese flavors, but has some major twists on it created by yours truly.  This dish is entirely gluten free and vegan but packs some major flavor punch!  Feel free to adjust the spiciness to your liking.  This recipe is just hot enough that you get a slight tingle on your lips.  Oh… and the eggplant… I guarantee this will be the most smooth, silky, soft, and flavourful eggplant you will ever taste.  {Yep… and leftovers are great too!  Just ate some for lunch while drooling over this recipe again…} 

Vietnamese Braised Eggplant adapted from Girl Cooks World

1 large eggplant, peeled & cut into large chunks
1 tsp salt
1 tsp sugar
2 tbsp olive oil
1 onion quartered & separated
1/2 tsp caraway seeds, crushed to release flavor
5 garlic cloves minced
1/2 tsp – 1 tsp cayenne pepper
1/2 tsp black pepper
1/2 red bell pepper, chopped
1 can chickpeas, rinsed
3/4 cup light coconut milk (or full fat)
1/4 cup Liquid Aminos (or gluten free soy sauce)
basil & red pepper flakes to garnish

1.  Place eggplant chunks in colander and sprinkle with salt.  Let sit for 20 minutes.
2.  Rinse eggplant, pat dry, then sprinkle with sugar and place in bowl.
3.  In a large skillet, heat olive oil at medium heat.  Then add eggplant and occasionally stir for about 5 minutes.
4.  Add onion, caraway, and garlic and cook for 5 minutes.  Stirring occasionally to make sure eggplant and garlic don’t stick to pan.
5.  Add pepper, chickpeas, cayenne pepper, black pepper… give a good stir… then add coconut milk and liquid aminos (or soy sauce) and let simmer for about 15 minutes.
6.  Serve eggplant mixture over quinoa or rice.  Garnish with fresh or dried basil and hot pepper flakes and enjoy!

parting at these scrumptious blog hops!

Living with Food Allergies and Celiac Disease “Made from Scratch Mondays”

Ladybird Ln

A Housewarming Party… for Us!

A few weeks ago we hosted a Housewarming Party at our new home!  We invited Beau’s Coastie co-workers and friends, our neighbors, and my hometown friend Liz!  We had such a wonderful time and I {finally} made a few new friends!
I made a delicious white sangria with our good friend “2 Buck Chuck” from Trader Joe’s…
This “Home Sweet Home” bunting was so much fun to make and it made quite a statement!  I love the summery warm colors.  I have two more exact buntings for sale in my Etsy Shop.  You can find it HERE if you’re interested  🙂

No party is ever complete without desserts!

Mini Peanut Butter Cookie “Smores” Cups… melted mini marshmallows and chocolate buttercream add extra yumminess to the flourless peanut butter cookie base.

Aren’t they so cute?!

Rainbow Rice Krispie Treats.

Cake Pops… which were devoured!  I think I know now of a few Coasties who would be excellent spokespeople for my pops – like the two that ate about 5 each… yeah, I saw you sneaking back to take more!

For the savory dishes, I made Baked Chicken Sausage Penne, Bean Dip, my Mom’s awesome Spinach Artichoke Dip, veggies and hummus, and these delish Vegan Cabbage Tacos.  

Fresh Quinoa with Basil, Cranberries, Lemon Juice, and lots of veggies

And homemade Almond Thyme Crackers with Sea Salt.

It was such a lovely party and Beau and I cannot wait to host another one!

Thank you to all who came!