Apple Pear Crisp (gluten, dairy, processed sugar free)

Is there anything better than a friend that makes incredible, authentic Indian food? I think not.  Especially when that friend inspires you to make a great dessert sans gluten, dairy and processed-sugar.  After her amazing meal, I was glad to contribute this simple Apple Pear Crisp.  It's fresh, light and tantalizingly sweet with a savory cardamom flavor.

Apple Pear Crisp (gluten, dairy, processed-sugar free)
3 cups diced apples
2 cups diced pears
1 cup chopped walnuts
1 cup oats
4 tablespoons raw honey
2 tablespoons coconut oil or butter
1/2 teaspoon cinnamon
3/4 teaspoon cardamom

Mix apples, pears, 1/3 cup walnuts and 1 tablespoon honey together in a large bowl. Mix remaining ingredients separately. Pour apple mixture into a 9x9 baking dish and crumble oat topping over the apples. Bake at 375 degrees until topping is golden (approx. 20 min.) Serve warm to lots of friends!

Quinoa Granola

Try as I might to avoid carbs, the cereal aisle calls to me.  So I caved to my granola cravings, but skipped the cereal aisle in favor of the beautiful bulk foods aisle.  I loaded up on oats, nuts and dried berries and brought them home to create this happy little thing.  The measurements are approximate so adjust to your taste and you should feel welcome to add other bulk aisle treasures.

Quinoa Granola
3 cups oats
1 cup quinoa (uncooked)
1/2 cup each: pecans, almonds, shaved coconut, dried cranberries, raisins
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
2/3 cup coconut oil
1/3 cup agave syrup or honey
1/3 cup maple syrup
2 tsp vanilla

Mix oats, quinoa, nuts, coconut, berries and spices. Mix oil, syrup and vanilla.  Stir oil mixture into oat mixture and pour into 9x13 baking pan. Bake at 375 degrees for 30-40 minutes, stirring every 10 min.

When finished, pour cold milk (or milk alternative) over a bowl of the warm granola and savor it. Then and only then, you can put the rest into an airtight container.

Enjoy!

Healthy

I've always been fascinated by the intention to be "healthy." Healthy means so many different things to people. Healthy gives some people energy and excitement, while it offers others frustration and even despair. Most of all, healthy becomes a sort of beacon of truth that people feel obligated to preach to the world. With my string bean figure (thanks Dad), people either assume that I always eat healthy or that my genetics allow me to eat whatever I want.  Many of the latter group seem to be anxiously waiting for my metabolism to quit when I turn 30 so that I'll become "normal."  In truth, it's a mixture of the two.  I do enjoy the sort of genetics that jumpstart modeling opportunities, but I also work very hard to maintain a healthy lifestyle.

It hasn't been a linear journey.  My closest friends know that I have struggled for a long time to discover what healthy means to me. I won't go into too much detail here, but I will say that it is sometimes difficult to let go of a past identity.  I grew up with the identity of the skinniest girl anyone knew, and was terrified to let go of that identity when I began to fill out. This led me to some unhealthy thoughts and behaviors. For most of my life, I also identified myself as "weak." I never thought I was capable of being physically strong.

Today, I consider myself to be the healthiest and strongest I've ever been. From this particular vantage point in my journey (which is nowhere close to the finish line), I will offer a word of advice: If you want to change anything about your body, fitness, lifestyle, etc, you have to change your identity. No matter what you eat or how many times a week you work out, you will only be successful long-term if you are able to see yourself as the person you want to be. Love yourself for where you are and for where you are going! The more you can see yourself in the person you want to be, the more successful you will be in the day-to-day experience of being healthy. 

So, if anyone is interested, these are the things that I believe are healthy:

1. Focus on the positive. If I told you "Don't think about a pink striped zebra," what are you thinking about? Stop reminding yourself what you can't have and focus on what you want in your diet.
2. Guzzle water like it's your job. I drink 1/4tsp baking soda in 20oz of water at least 4 times a day (more if I work out or drink coffee). This helps to balance my Ph and I feel amazing!
3. Expend your energy on things, people and places that give you energy. I mean that spiritually and literally. Working out literally builds your strength and endurance to give you more energy.  Cooking and eating real food literally provides sustenance for you to keep moving forward. If someone, something, or somewhere drains your energy, minimize the time and energy you spend there.
4. I believe in butter. Come on, it's WAY better that those awful industrial oils!
5. Soda is the devil. It's bad for your teeth and literally every other part of your body.  Soda has a malicious intent to make you sick and ugly. RUN AWAY!
6. I do not believe in processed food. I know it's easy and fast, but consider the time to make real food as an investment in yourself. Why bother spending the time investing in your mind, heart, spirit, etc if you treat your body like a garbage can?
7. Strong is the new skinny. The emaciated look isn't sexy. Trust me, I've tried it and it scares people. Be strong.
8. Experiment in the kitchen. It's an exciting place, don't be afraid to try something completely new even if it doesn't work out. My roommate and I still giggle about our horrific experience with chovocado pudding...
9. Once in a while, go to a grocery store in search of inspiration, not a specific food.  Let yourself get lost in the produce or bulk foods aisles.  But, don't bring tons of money with you- it can be as dangerous as gambling.
10. Spend time outside every day.
11. Recognize that sugar is an addictive substance.  Go cold-turkey for a week.  That week will be awful, but you will start craving it less!
12. Never go hungry. Pack your diet full of natural, locally-sourced meat, fruit and veggies of all colors, natural fats, seeds and nuts and water. When you're full of wonderful things, you don't need carbs, sugar, salt, etc!
13. Bacon.

Obviously, there is no one correct way to be healthy. But these are a few principles that I live by. So here's to not letting our metabolisms tank at 30! Cheers!

Thanks for reading, my dear internet abyss.

Creamy Potato, Sausage and Kale Soup

I am currently slurping my third bowl of this addictive creation...so full I might burst!  This is a very rich soup complimented by loads of fresh flavor. This recipe is even roomie-approved (and she hates kale!). Enjoy!

Creamy Potato, Sausage and Kale Soup
5 medium-large red potatoes, chopped into large pieces
1/2 white onion, chopped
2 carrots, sliced
1 bunch kale, rinsed and torn into bite-size pieces
1 lb. italian sausage, crumbled and cooked
1 can chicken broth
1 1/2 cups half-and-half
3 cups milk
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme

Boil potatoes until tender, drain and set aside. Saute onion on medium heat 5 min and set aside.

Melt butter on medium heat and whisk in flour.  Add milk a few tablespoons at a time, whisking constantly until thick and all the milk has been added. Add pepper and salt. Set aside.

In a large pot, simmer chicken broth with sausage, carrots, onion, chili flakes, oregano and thyme for 15 min. Add milk mixture, potatoes and kale. Simmer 15 more min. Stir in half-and-half and serve.

Ciao!

Passion Tea Cupcakes with Orange Buttercream

These little creations made me smile today. I hope they will do the same for you!

Cupcakes
1/2 cup hot milk (or rice milk)
3 Tazo Passion tea bags
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened and cut into pieces

Preheat oven to 350 degrees. Steep tea bags in hot milk for at least 10 minutes. Allow milk mixture to cool, then whisk in eggs and vanilla and set aside. If you would like your cupcakes to be more pink, add a few drops of red food coloring.

In a large bowl or mixer, combine the flour, sugar, baking powder, and salt. Mix the butter and flour mixture well. Add half of the milk mixture and mix well. Add the remaining milk mixture and incorporate. Batter should have some small lumps; do not overmix. Fill cupcake liners 1/2-3/4 full. Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it. Transfer to a wire cooling rack to cool completely before frosting.

Frosting
6 tablespoons butter
3/4 cup powdered sugar
1 heaping tablespoon orange zest
3 tablespoons fresh-squeezed orange juice
2-4 tablespoons milk

Mix butter and sugar well. Add orange zest and juice and mix well. Drizzle in milk while mixing a tablespoon at a time until desired consistency is reached.

Cranberry Quinoa Scones

This is a healthier twist on one of my favorite recipes. These dense scones make a very filling and delicious breakfast!

Cranberry Quinoa Scones
2 cups whole wheat flour
1/3 cup sugar (I use turbinado sugar)
1.5 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter
1/2 cup buttermilk (I use rice milk with a tsp of lemon juice)
1 egg
1.5 teaspoons vanilla extract
1 cup cooked quinoa
2/3 cup dried cranberries or cherries
2/3 cup chopped pecans or walnuts

Preheat oven to 400 degrees. Mix the first four ingredients. Cut butter into cubes and distribute in flour mixture until it resembles coarse crumbs.  If you aren’t using a food processor, make sure the butter is close to room temperature before mixing. Whisk buttermilk, egg, and vanilla together and add to flour mixture. Stir in cranberries, quinoa and nuts by hand. With lightly floured hands, pat dough into two 6” circles on greased cookie sheet. Bake 18-20 min.

Serve drizzled with honey.

Crab-Cheese Wantons

Happy Fall Everyone!

After much tweaking, this recipe is gold!  These are totally indulgent and packed with fresh flavor...

1 package cream cheese
1 package imitation or real crab meat
1/3 cup green onions, chopped
2 teaspoons fresh ginger, minced
1 large clove fresh garlic, minced
1/2 teaspoon red pepper
about 4-5 tablespoons worcestershire sauce
about 3 tablespoons soy sauce


Mix well.

Place a teaspoon of crab mixture on each wanton wrapper, dab water on the edges and fold (the packages usually have folding directions on the back). Heat about an inch of oil in a small frying pan to medium-high heat. Fry wantons until golden and crispy.  Remove from oil and serve, preferably with Trader Joe's Sweet Chili Sauce.

Indulge.

Recommended: Make the filling ahead of time and then make the wantons with a friend.  Try folding them different ways!

Open-face BLT Guacamole Sandwich with Crispy Onions

This sandwich tastes like everything that I love about summer...

Prepare to get your hands messy because there is no pretty way to eat this. So worth it!

Mix together:

a few Avocados, chopped

a few Tomatoes, diced

more than a few slices of Bacon, crumbled

Saute thinly sliced red onions in butter on medium-high heat until the edges start to brown.

Place a few pieces of lettuce on toast and pile the BLT Guacamole on top.  Top with onions.

Yummm!!!

Cilantro Lime Chicken with Avocado Black Bean Salsa

Cut the carbs! This is a delicious healthy dish and it tastes so fresh! Gets me in the mood for summer...

Cilantro Lime Chicken 
Marinade
juice of one large lime
a splash of olive oil
a dash of salt and pepper
almost an entire bunch of cilantro, stemmed
4 cloves garlic

Mix in blender or food processor until finely chopped and mixed well.  Marinate 2 chicken breasts, cut into strips, overnight. Place chicken on a bed of sliced red onions in small baking dish (with a lid).  I use about 1/2 of a small red onion.  Pour rest of marinade over chicken and onions.  Bake at 350 degrees until cooked through.

Avocado Black Bean Salsa
5 fresh tomatoes, chopped
2 fresh avocados, chopped
1 small red onion, chopped
1 can black beans
1 can kernel corn
1/2 bunch fresh cilantro, chopped
juice of one lime
salt
minced garlic
chopped jalepeno (optional)

Serve chicken and onions with a side of salsa.  It's a good idea to have some tortilla chips nearby...

Curried Ginger Chicken with Quinoa, Carrots, and Onions

I was a bit nervous about this dish when I made it because the recipe was based entirely on what was in my refrigerator at the time.  However, it turned out amazingly flavorful, moist, and delicious!

Curried Ginger Chicken 
with Quinoa, Carrots, and Onions
1 chicken breast, sliced into 1.5" strips
4-5 carrots, thinly sliced
1 medium onion, sliced
4 tablespoons freshly grated ginger
2 tablespoons hummus
3 teaspoons curry powder
1/2 cup quinoa
1 can chicken broth
1/2 cup water
olive oil

In a small bowl, mix 3 tablespoons ginger, 2 teaspoons curry, hummus, and 1 tablespoon olive oil. Place the onion slices in a small pan. Drizzle with about 1 tablespoon olive oil. Place chicken strips on top of onions. Top chicken with curry mixture.  Bake at 325 degrees, covered, until chicken is cooked (about 25 min).

In a small saucepan, heat chicken broth and water with 1 teaspoon curry and 1 tablespoon ginger. Add quinoa and boil lightly for 10 min.  Add carrots and continue to cook until quinoa is fluffy and excess liquid has evaporated, stirring frequently (about 15 more min).

Serve quinoa and carrot mixture topped with onions and chicken.

Enjoy!