Outdoor Adventures {Fly Fishing in Maine}

Roach Pond – Kokadjo, ME

Below is a bit of our awesome adventures of fly fishing, exploring, and hiking around Moosehead Lake, Maine.

Every year my dad and his best friend George head up to Maine’s North Woods to go fly fishing for a week. Last summer dad asked if Bryan and I would be interested in going fly fishing for them at some point and we both said yes. Me more quickly than Bryan, but that was only because he had never really been fishing much, never mind fly fishing. I on the other hand love it and have fished quite a bit with my dad over the years, but it had been too long since I last fished.

Bryan and I had not been on a vacation in three years, since we moved to Rhode Island and he began law school. Between school and having no money, vacations or even weekend getaways have been out of the question. So, needless to say this vacation was much-needed and appreciated. If I haven’t mentioned this before, my dad is pretty amazing. He treated us to this wonderful week away in the woods, but also built each of us fly rods to take on the trip with us. Bryan is a Penn State graduate and dad built him a Penn State rod – blue blank, with white and blue wraps, and the PSU logo…it’s pretty amazing. As for mine it was everything I wanted…a green blank, with green and silver wraps. This was the second rod my dad built for me, the first one he built several years ago which also came along on the trip. The first rod was named “Jenny Sue” and this was the rod I caught my first brookie on!

Part of our vacation and adventure included a float trip with John from Maine Guide Fly Shop. Our original trip was planned for Sunday, but with the weather and the raising of the water levels it just didn’t work out so it was changed to later in the week. The ideal level to have the water at is 4,000 cfs…on Sunday it was close to 8,000 cfs. Dad really wanted us to be able to take our trip on the East Outlet Kennebec River but in order for that to happen the water had to be at 4,000 cfs on Thursday morning and if it wasn’t we would take the hour and a half drive past Kokadjo and fish the West Branch Penobscot River. We didn’t care either way, we were just happy to be there.

Day 1 – Saturday June 8

Bright and early we headed up to Rockwood, Maine where we stayed at Lawrence’s Lakeside Cabins. Lawrence’s is owned an run by Bob Lawrence. This is also where my dad and grandfather stayed when then went moose hunting in 1994. Bryan and I got to stay in Cabin 1 (one bathroom, one bedroom with a full/queen bed and a set of bunk beds on the second floor, and a small kitchen and living area on the first floor). The second I walked in I was taken back to my childhood. It was like walking into my grandparents house…same curtains, smells, walls, etc. I think this is why my dad loves coming and staying here every year. For me it was also pretty amazing for me to be staying and walking where my gramp was all those years ago. One night we had Bob over for dinner and he was kind enough to bring some photos of my dad and gramp with their moose from the hunt.

On the way up we stopped at Cabela’s to pick up a rain jacket for me because the forecast was pretty wet for the week. The next stop was lunch next to a lake in Dexter, ME. Two more stops stood between us and the cabins…the first was Indian Hill. Indian Hill is a decent sized grocery store/sporting goods store/shoe store/clothing store…seriously it is all of these things and seemed to be the main source of employment in Greenville.

One of the things I noticed when driving through all of these towns was how depressed they were. Houses pretty much falling down. There weren’t many places for employment – most of the shops were closed down and/or for sale along with many of the houses. It was sad to see the quality of living up there. It was a little bit of a culture shock…I felt like one of those “city people”. I think it hit me a bit harder than expected because I know places like that exist both here in the U.S. and abroad and I have spent plenty of time in places like that abroad but not to this extent in the U.S.

After getting settled in we headed out to test the waters and get our lines wet.

Although we were staying in cabins which were pretty rustic – we had full kitchens, refrigerators, etc., plus dad and George brought the wine…lots of it! And we had plenty of good food for the week…our first nights meal was risotto with shrimp and spinach. Surprisingly I didn’t take any photos of any of our meals! Sorry, just know that they were all delicious.

Day 2 – Sunday June 9

This was supposed to be the day of our float trip but again the high and fast waters prevented us from going so instead we put on the waders and rest of our gear and headed to Kokadjo (population…no many to fish the Roach River. The weather turned out to be not that bad, there were a few moments of some drizzles but nothing major. The water was still flowing pretty quickly even at the Roach, but we made do and found some spots to fish for a while. Dad and George gave Bryan and I some pointers and we were on our way to catching fish…or at least we hoped we would be. We got some bites but the ended with in water releases. Over all the fishing wasn’t the best that week due to the weather and the raising and lowering of the water levels but it was an amazing time and when we did catch our first fish of the trip it was just perfect.

Bryan and I on the Roach River

Dad and I on the Roach River

Path we took to get to our spot on the river

This sign says it all!

The first fly rod dad built for me

Beautiful, isn’t it?

My two favorite men.

Such a beautiful spot to fish and relax.

While driving up to the Roach River dad was pointing out where he and my gramp had got there moose and as he says this I’m thinking “oh gramp please show me a moose” and sure enough a little further down the road there is a mother moose (cow) and her two week old baby (calf). It was AMAZING. These were the first moose that Bryan and I had seen in the wild. Thanks gramp!

Day 3 – Monday June 10

Today we stayed a bit closer to home and fished the West Outlet which was right down the road from where we were staying. I sadly woke up with major sinus pressure and I am one of those very unfortunate people that also gets the dental pain with my sinus pressure. I only have one filling and dear lord can I feel it when sinus pressure begins. If I could I would probably rip the left side of my jaw out completely. So my morning of fishing was cut a bit short, but before that I caught my first brook trout…brookie! It was beautiful and had the spawning colors but sadly was released before a photo was shot. Not long after I caught a few more and we got a picture of one of them. Such a great feeling when you hook a fish. I’ve been fly fishing for striped bass and tuna before and let me just tell you that is awesome! The fight that they put up just exhilarating. This was a whole new type of rush. They may be fairly small fish compared to the bass and tuna but you still feel them (plus you are using a much lighter rod).

Dad casting

Dad fishing the West Outlet

My Brookie

Bryan’s Brookie

Land Locked Salmon (LLS)

As dad and I were heading to the general store in Rockwood to find some sinus medicine for me, we were driving along Moosehead Lake and dad with the ever amazing ability to spot birds and wildlife, says look, there’s an eagle! Bryan has been dying to see one of these in the wild – he has only seen one at the zoo so he had high hopes of seeing one. Sadly though he was not with us when we saw this. As dad says that I go to try to get my camera from the back seat but couldn’t. As I turned back around the eagle swoops down, puts its talons out and grabs a huge fish from the lake then takes off. I so badly wish I could have captured this. It was one of the most amazing things I have ever witnessed, and so happy I got to see it with my dad. Bryan was a bit bummed that he missed this awesome sighting, but lucky for him he saw an eagle later that day soaring above him as he fished.

After a little while, I headed back to the cabin to get some rest and had high hopes that this pain would go away…it didn’t, not for another 3 or so days!

Day 4 – Tuesday June 11

I took it easy again today due to the pain. Bryan and I drove around a bit and went into “town”…Greenville is the next town over and is about 30 minutes away. That is where Indian Hill and other little shops are. There isn’t a whole lot in Rockwood besides the general store which also acts as a gas station. It has two pumps which may or may not work…no lie.

We took our cameras with us and shot some photos of dad fishing and of the Mason’s lodge. Overall it was a laid back day, which was much-needed.

West Outlet

West Outlet

Make a wish

Dad fishing

Mason’s Lodge

Day 5 – Wednesday June 11

We were back on the rivers fishing today. Still in a ton of pain and still taking anything and everything I could to get rid of this pressure and pain. Tomorrow was our float trip day and I would have done just about anything to not be in pain for that. It was raining again and we were keeping our fingers crossed that the water level would have been fine for us to fish the East Outlet but it wasn’t. Tomorrow we would head to the West Branch instead.

Today we fished the West Outlet and the beach of the East Outlet. We all caught more fish today and it gave Bryan and I another chance to practice casting our rods in preparation for tomorrows trip. After fishing for a bit in the morning we headed back to the cabins for lunch and fished the beach of the East Outlet later that day. Everywhere we fished was absolutely beautiful, peaceful, and zen like. Up in this area of Maine there aren’t all that many people…moose out number humans 3:1. So with few people come few cars and mush less noise. You kind of get lost in nature up there.

Bryan and his catch

Bryan and Dad

Me and Bryan

Dad

George and his catch

I just love this man.

After a day of fishing in pretty crummy weather I thought homemade gluten-free corn fritters would be a nice touch to dinner. I had brought up some gluten-free “all-purpose” flour and some rubs that Adam of Fein Tasting Foods sent me. I used their everything rub in the recipe and it turned out great! It has a good hint of cinnamon in it and I think it would also go well in an apple fritter.

Below is the recipe for my gluten-free corn fritters…hope you enjoy them. Many people deep fry fritters but you can just as easily shallow fry them (like I did) and these are easy to make especially when camping.

Corn Fritters

1 Cup                        Gluten-Free All Purpose Flour
1/2                            Teaspoon Xantan Gum (only if your mix does not already have it in there)
1/4                            Teaspoon Baking Powder
2                                Eggs (or 1/2 cup Eggbeaters)
6                                Tablespoons Milk (Cow, Soy, Nut, or Hemp)
1                                Tablespoon Feiny’s Everything Rub
1/2-3/4 Cup           Fresh Corn (you can use canned if fresh is not available, just drain and rinse well…add as much or as little as you would like).
1/2                            Teaspoon Salt (or to taste)
1/4                            Teaspoon Fresh Cracked Pepper

Directions

1. Preheat fryer to 350•F or in a medium skillet add 1/4-1/2 cup oil and heat over medium heat to shallow fry instead of deep frying.
2. In a large bowl, combine all of the dry ingredients, mix well.
3. In a separate bowl, mix together all of the wet ingredients until well combined.
4. Slowly add to dry ingredients and mix until just combined.
5. Drop batter by the spoonful and cook until golden brown on all sides.
6. Check for seasoning and adjust if needed.
7. Do not over crowed the fryer or pan.
8. Remove from oil and drain on a paper towel lined dish.
9. Repeat process with remaining batter.
10. Serve warm.
11. Hold in a warm oven at about 200•F if needed.

Chef Notes: The above recipe (flour, baking powder, eggs, and milk are a basic fritter recipe – you can add any number of ingredients such as crab (which would work great with the Chesapeake Bay Rub, also from Feiny’s Fine Foods), diced apples with a little bit of cinnamon and sugar in stead of the salt and pepper, etc.

Day 6 – Thursday June 12

The day we have been waiting for…our float trip.We were up and out of the cabins by 5:45 to make the 2 hour journey to the river. Holy bumpy back roads batman! It was like off roading but on a road.

We were originally supposed to go on Sunday with Chad (from Maine Guide Fly Shop) but he had a trip booked for Thursday so we went with John Wood (he has a website launching soon so check back for that). John was probably the best person for Bryan and I to have. He was down to earth, shared a very similar sense of humor, he graduated with a degree in culinary arts, and his wife is a judge…seriously it couldn’t have been a better fit. I also believe he is a long lost relative to my dad…similar is so many ways.

Dad and George went with the guide they always go with Ian and Bryan and I got into Johns boat and started down the West Branch Penobscot River. This river was beautiful beyond words. We went down river and fished for about 3 or so hours then pulled over to the side of the river, got out and had lunch together with dad, George, and Ian. These guys bring it all…we had tables, chairs, a grill. They made us cheeseburgers for lunch. It was wonderful just pulling over to the side of the river and having lunch in such a beautiful location. I ended up bringing a sandwich just in case and ate that instead. I’m sure I would have been fine having a burger but I didn’t want my sandwich to go bad.

John gave us pointers and is a great instructor. He not only explained different techniques but also showed how to do them. For someone like me who is a hands on learner, this was a perfect match. We talked (well he and Bryan) about law, food, nutrition, different diets, etc. We truly couldn’t have asked for a better day or a better guide. Bryan keeps saying that when we go back we are requesting him. I agree 100%. If you are ever interested in a fly fishing adventure up there check out the Maine Guide Fly Shop and ask for John! Thank you John for an amazing and unforgettable trip.

West Branch Penobscot River

West Branch Penobscot River

John and Bryan

Fishing away

Day 7 – Friday June 13

Mt. Kineo from the dock

Sadly this is our last full day, tomorrow we leave bright and early to make the trek home. Bryan became in awe of Mt. Kineo, which we could see from where we were staying and really wanted to go over there so we decided that today would be a good day. We got up fairly early and packed some of our stuff up a bit before heading over.  The shuttle ran every other hour and was less than a 10 minute boat ride over.

Bryan had done a little bit of research on Mt. Kineo and hiking it. Mt. Kineo has an elevation just shy of 1,800 ft. At the summit is a fire tower, which sounds really cool, but if you are two people who are beyond afraid of heights this just maybe the scariest thing you have ever thought to do. The information that Bryan found said that there are four trails and one, The Indian Trail, boasted “the most scenic views” so we went for that one. It also said that it had some parts that were close to the cliff (key world being close). We are hiking up just fine…Bryan way better than I am because lets face it my legs are way shorter than his and stupid me didn’t think to bring an inhaler with me on vacation so I had to pace myself to be on the safe side. There were gorgeous views on this trail, over looking the golf course below and Moosehead Lake which surrounds it. We found some great spots to stop and take a few photos.

There was however one point that my short little legs almost failed me. As I said, I’m afraid of heights…terribly afraid of heights and parts of this trail were close to the cliff. How about it is the cliff. A nice drop straight down about 700 ft. It has been raining on and off the past few days but the day before was nice and sunny so we assumed some of this would have been dried up…it wasn’t, at all. We get to this one steep slippery rock that even Bryan has a little struggle with getting up, and here I am trying to find footing to get up it, but couldn’t. The move I moved to try to get my footing the closer I was getting to the edge. My heart was racing needless to say and it only worsened when I looked up and saw the look on Bryan’s face. He was trying so hard to have a clam voice and lead me up the rock but his facial expression said it all. I eventually made it up with very shaking hands. I ended up pulling my knees up and crawling up the rock. Later Bryan said he almost cut the strap on his bag so I would have something to hold onto. It was quite scary. I am happy I made it up for many reasons but one was just after that spot was the most beautiful lookout (aka resting spot) ever.

We continued the hike up to the summit/fire tower which was only about another 15-20 minutes. Being brave little people we climbed to the top of the tower, and amazingly took a few photos before descending. I still can’t believe that either one of us make it to the top and then back down.  My whole body was tense and shaking after that adventure. The view was out of this world and worth every step.

Indian Trail

Bryan and I on Mt. Kineo

Me on Mt. Kineo (great workout)

Taking a rest and enjoying the beauty

Breathtaking view from the top of the fire tower

Top of the fire tower

We made it to the top!

Look how high above the tree line we are

Top of the fire tower. Mt. Kineo

My best friend

Us

I also took a video with my phone

On the way down we took a different trail, The Bridle Trail which is considered more family friendly, less strenuous, and pet friendly. This trail definitely didn’t have the scenic views that the Indian Trail had, and was way more muddy. Lots of puddles of fresh spring water coupled with plenty of mud and slippery spots. A much easier trek down than up that is for sure.

We met a few sets of hikers on our way down and advised them not to take the Indian Train down due to the steep slippery rocks.

I am so happy we did this hike and got to see all this beauty. Can’t wait to go back and do it all again!

If you would like to see the rest of my photos from the trip you can view them here:
http://www.flickr.com/photos/jennyjene/sets/72157634132721510/

As I mentioned above I didn’t take any photos of our food (except the fritters) but below is a list of foods that we had during our trip, all of which are perfect for camping our outdoor adventures. It’s great to have a little camp stove or grill if you do not have access to a cabin with a stove.

• Grilled hot sausages
• Baked Beans
• Hot Dogs – Natural Beef Hotdogs
• Hamburgers/Cheeseburgers
• Pasta
• Fritters (recipe above)
• Salad
• Grilled Chicken Breast (with avocado slices)
• Rice
• Corn
• Sandwiches (I brought along Udi’s Gluten Free Bread and Boars Head Meats and Cheeses)
• Otameal
• Pancakes

Hoping to have at least one more outdoor adventure this summer…where and when? Who knows, but I’m sure it will be a great time. Hopefully Penny can come along for the ride.

Strawberry Chia Scones {Product Spotlight}

I’m going to attempt a new feature on CCGF – I’m not 100% set on the details just yet but here is what I am thinking.

• Either weekly, bi-weekly, or monthly I am going to do a product spotlight.
• I do a bunch of reviews on the blog already but I thought I would highlight a few of my favorite thing.
• These products are not necessarily going to be a food item, they may be kitchen gadgets, cookbooks, etc.
• I plant to talk about the item, the pros, cons, how to utilize it, etc.
• I just want to have fun with this and share with all of you my favorite items.
• I started working at a natural foods store with tons of gluten-free options, many of which I have never tried so I thought I would incorporate some of those items as well.

What do you all think?

Below is my first product spotlight…

Pamela’s Biscuit & Scone Mix

By: Pamela’s Products

I love Pamela’s Products – it is one of my favorite packaged gluten-free goods. Lately I have been making my own flour blend to use but this is one that I would definitely go out and buy, especially her pancake mix (I’ll be taking that with me next week when we are fly fishing in Maine for a week). Below is a little bit of information about Pamela’s Products:

Here are some of the reasons why Pamela’s stands out from the crowd:

• High quality sugars including, fruit juice, agave, coconut sugar, brown rice syrup and molasses create better tasting, decadent food.
• The palm shortening is made from the most healthful part of the palm and is sourced from companies with fair trade and environmental stewardship track records.
• Our nuts are from American suppliers to ensure freshness and quality.
• Minimally processed grains like certified gluten-free oats, brown rice, millet and sorghum are used whenever possible to provide the benefits of whole grains they offer.
• Sweet creamery butter (non-rBGH of course) and the highest quality monounsaturated safflower oil are used. Pamela’s does not use low quality oils.
• The cardboard used in our packaging is made from recycled materials and are recyclable. Soy ink is used in all cardboard printing. We continue to seek additional sources of recycled materials.
• We are in the process of changing our plastic trays to 100% recycled material.

What we leave out is as important as what we put in:

• We never use any artificial colors, flavors, preservatives.
• We never use high fructose corn syrup.
• We have statements from all suppliers verifying our ingredients are non-GMO.  We are currently preparing to join the non-GMO Project, and are working closely with our vendors to assure the quality and source of all our ingredients

Biscuit and Scone Mix Ingredients: Brown Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Grainless & Aluminum-Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Natural Evaporated Sugar, Sea Salt, Guar Gum, Baking Soda.

Allergy Information: Free of gluten, wheat, eggs, dairy*, nuts*, soy*, corn,

*=depends on if you use butter or a butter alternative, and if you use almond or soy milk.

Pros: easy to follow directions with several recipes listed on the package itself. No sugar in the mix so you can add as much or as little as you want (I didn’t use much). You can use whatever ingredients you wish making your biscuits or scones either savory or sweet.

Cons: Can’t find it in a store near me but will contacting them to carry it.

How I used it: After reading the recipe options on the packaged (which all sounded delicious) I wanted to try my own thing. B went to the store yesterday and picked up two packages of strawberries that were out of this world delicious. So I thought of making a fresh strawberry and chia seed drop scone.

Strawberries are a good source of folate and potassium, and very good sources of dietary fiber, Vitamin C and manganese. Chia seeds are amazing little things. In just one tablespoon they pack 6 grams of fiber, 3 grams of protein, and 2.9 grams of Omega-3 fatty acids! These are also great in smoothies, yogurt, and other baked goods.

These are delicious! I can however see why they say to use dried fruits in the recipe on the package…the fresh fruit makes it a bit sticky and uneasy to cut so I just made them into drop scones…don’t know if that is a real thing but it is now!

Strawberry Chia Scones

1 Package of Pamela’s Products Biscuit & Scone Mix

8 Tablespoons of Butter or Butter Alternative (Earth Balance), Cold

1/3 Cup Wholesome Sweetener Organic Sugar

1 Cup Almond Milk

3/4 Cup Fresh Strawberries, Diced

1 1/2 Tablespoons of Chia Seeds

Follow directions on package – however when mixing in the fresh fruit mix by hand to prevent the fruit from becoming over mixed.

Place rack in top third of oven and pre-heat oven to 375°.

Combine dry mix and sugar. Using a stand mixer with paddle attachment or pastry blender, cut in butter until pea-sized crumbs are formed. Add milk. Add strawberries and chia seeds, mix until well incorporated. Take two large spoons and scoop scones onto a prepared baking sheet (either greased or parchment lined.You can sprinkle the top with a little bit of sugar before baking if you wish. Bake at 375° for 25-30 minutes, or until golden brown on top. Cool slightly and enjoy.

These came out moist and delicious! Hope you enjoy this recipes and give this mix a try. So versatile…you can make savory scones or biscuits as well!

*I was sent this mix from Pamela’s Products for a review – I was not compensated in any way and all thoughts and opinions are 100% my own.

Crust-less Quiche {37 Cooks}

The second entry into the 37 Cooks and Sciabica Olive Oil challenge is a crust-less and veggie filled quiche. This can easily be made in a large baking dish, pie dish, or individual ramekins. Quiche is another one of those “blank canvases” that I love because you can add any ingredient that you want.  Quiche is perfect for large groups of people especially for brunch or a “make you own” quiche breakfast with your family. Just have prep bowls of different ingredients (mushrooms, onions, tomatoes, cheese, ham, spinach, kale, zucchini, etc.) and let each person make their own with their favorite ingredients.

Crust-less Quiche – Serves 4-8

Ingredients:

• Manzanillo Variety Fall Harvest Olive Oil               2 Tablespoons
• Garlic, minced                                                        1 Tablespoon
• Baby Spinach, Chiffonade                                      1 Cup
• Zucchini, 1/4 inch dice                                            1/2 Cup
• Onion, White 1/4 inch dice                                      1/4 Cup
• Bell Pepper, Orange, 1/4 inch dice                          1/4 Cup
• Salt, Kosher                                                             1/2 Teaspoon
• Pepper, freshly ground                                             1/4 Teaspoon
• Cilantro, fine chop                                                    1 Tablespoon
• Low-fat Mozzarella Cheese                                     1 Cup
• Egg Beaters                                                             2 Cups

Method of Preparation:

1. Gather all ingredients and equipment.
2. Heat oven to 350 degrees F
3. Heat a large skillet over medium heat and add olive oil.
4. Add garlic and spinach and sautee until spinach is wilted, about 3 minutes.
5. Add zucchini, onion, and bell pepper. Continue to sautee for an additional 2 minutes or until onion is translucent.
6. Season with salt and pepper.
7. Either divide vegetable mixture evenly into 4 ramekins or into a large 9 inch round baking dish (pie dish, cake pan, etc.)
8. In a medium bowl add eggs and remaining salt and pepper, mix well (if using whole eggs, if not proceed to step 9)
9. Top vegetables evenly with cilantro, mozzarella cheese and egg beaters. Season with remaining salt and pepper if desired.
10. Bake  until eggs have set in the center (about 25-30 minutes for the ramekins depending on their size or 45-60 minutes for a 9 inch pan).
11. Remove from oven and drizzle lightly with Manzanillo Variety Fall Harvest Olive Oil

Chef Notes:

1. You can add this to a crust as well and you can use whatever fillings you choose: mushrooms, ham, kale, etc.
2. You can substitute the egg beaters for whole eggs and use 6-8 eggs.

Check out 37 Cooks on Facebook and Twitter

Check out Sciabica Olive Oil on Facebook

Celiac Awareness Month

May is National Celiac Awareness Month and sadly it is coming to a close in just a few days. There have been so many great people raising awareness this month including, but definitely not limited to, Erica of Celiac and the Beast, Brandy Wendler (Mrs. Northwest) of A Spoonful of Wellness, National Foundation for Celiac Awareness, Rebecca of Pretty Little Celiac, Mr. Dude of Gluten Dude, and EA of The Spicy RD. Again these are just a few of the wonderful bloggers and organizations out there that have shared delicious recipes, informative posts, and have been advocates for Celiac Disease not just during the month of May but all year-long.

There is so much that I wanted to accomplish on CCGF this month but sadly, life got in the way. I finished up another trimester of school and now only have one year left! I was awarded The Feinstein “Enriching America Award” for the community service that I completed while doing my internship and AmeriCorps, from The Feinstein Community Service Department at JWU. Our club, Sans Gluten was awarded Best New Club of the Year – there were 11 new clubs this year, and we have over 60 members with bi-weekly production meetings that consist of recipe research and development. I also completed my AmeriCoprs Scholarship For Service and in addition to that was awarded the Founders Award from JWU (with a lovely 5,000.00 scholarship!!!), and was inducted into the Alpha Beta Kappa National Honor Society. Plus, B graduated from law school!! So on top of final exams, the award ceremonies, and family in town for his graduation this month just got away from me. With that said, I do have some wonderful products and cookbooks that I will be reviewing and posting about soon – I promise!

Every year I stress out so much on how I am going to pay for school for the following year but thankfully I don’t have to do that this year. I was awarded over $20,000.00 in scholarships and grants for next year alone! This is possible by some very generous people and my hard work and dedication. Some of my favorite quotes that have gotten me through all the stress, long hours, and sacrifices (not seeing family much) are:

“Your dream is not big enough if it doesn’t scare you.” (Matthias Schmelz)

“The future belongs to those who believe in the beauty of their dreams. “(E. Roosevelt)

“Cooking is like love. It should be entered into with abandon or not at all.” (Harriet van Horne)

“Each morning we are born again. What we do today is what matters most.” (Buddha)

With all of that going on, I still wanted to raise awareness this month especially as an Udi’s Campus Ambassador. In order to do so I had to incorporate it into my school schedule so for my term projects for Anatomy & Physiology and Technical Writing, I presented about…you guessed it…Celiac Disease! Both projects included a written paper and a PowerPoint presentation. In one PowerPoint I included an amazing infographic on celiac disease symptoms that Gluten Dude posted – everyone in the class thought it was great (well done Gluten Dude!). For the A&P project we had to research a disorder, discuss which systems of the body it affected, signs, symptoms, treatments, etc. and then do a 5 minute PowerPoint presentation to the class. My Technical Writing project was a bit more intense. My project was on Celiac Disease vs. Wheat Allergy. The final project was a total of 37 pages and included 2 appendices one of which was a sample menu to be used in our culinary labs on campus that lists the top eight major allergens plus gluten and also included resources for substitutions.  In addition to the 37 written pages I also had to present a 15 minute PowerPoint Presentation to the class. I also handed out samples of Udi’s Gluten Free Granola and Red Apple Lipstick to my classmates.

I will also be volunteering at Hasbro Children’s Hospital with one of my professors in the Allergy and GI clinic. My professor asked for me to send her my research report on Celiac Disease vs. Wheat allergy and we will be going over it and refining it over the summer while we are working together.

Also, back in April I was asked along with the former President of our Sans Gluten Club and one of our Chef Advisers to film some gluten-free segments for the cooking show that JWU does called Cooking With Class (Check your local listings). I was BEYOND nervous to do this and on top of it my seasonal allergies kicked in and I had almost no voice but I did it anyway. You can view it online (please ignore the credit information – it is incorrect and they were supposed to be fixing this. This is my original recipe that I shared). Below are the links to all five our of segments for Celiac Week which aired the first week of May. Chef Lavornia does not have Celiac Disease however his wife and children do and has been creating delicious gluten-free recipes for years. We hope to do more videos for next year’s awareness month and will be hosting cooking demos for local families who have been diagnosed with Celiac Disease.

Island Coconut Shrimp by Chef Michelle: http://www.turnto10.com/story/22171946/island-coconut-shrimp

Sweet and Spicy Chicken by Chef Jenny: http://www.turnto10.com/story/22171995/sweet-and-spicy-chicken

Raspberry Crumble Bars by Chef Lavornia: http://www.turnto10.com/story/22172217/raspberry-crumble-bars

Lemon Pound Cake by Chef Lavornia: http://www.turnto10.com/story/22172258/lemon-pound-cake

Dinner Rolls by Chef Lavornia: http://www.turnto10.com/story/22172063/gluten-free-dinner-rolls

You can also view my video below (Thanks to B for putting my site on there):

Cooking with Class from Jenny Manseau on Vimeo.

What have you done this month? Please feel free to share your stories below!

Ratatouille

The second 37 Cooks challenged that I participated in was for Sciabica Olive Oil. Sciabica Olive Oil is a family run business which prepares their olive oil in the Italian tradition of old-world quality and they say that their oils are “California Sunshine in A Bottle”. Sciabica proves that you do not need to go to Italy or Spain to get good quality and fantastic tasting olive oil. Sciabica generously provided each of the 37 Cooks with two bottles of their choice. I chose the Manzanillo Variety Fall Harvest and the Garlic Extra Virgin Olive Oil. Both of which were simply delicious. I always like to taste my olive oils by themselves before using them in either cooking or baking – this helps me get an idea of what I want to use them for and what flavors I think would go well together.

For this challenge we were asked to again prepare two dishes with the olive oils that we choose. Below is my first recipe and I can’t even count how many recipes I made after this which made it difficult to choose my second one (will be posted soon). This olive oil was so delicious and I’m happy but surprised I have any left!

Please check out 37 Cooks (here is a link to my bio) and Sciabica Olive Oil.

Ratatouille – Serves 4
Ingredients:

Sciabica Garlic Olive Oil*                       3 tablespoons, divided

Eggplant, 3/4 inch dice                           1 cup

Onion*, White, 3/4 inch dice                     1/2 cup

Garlic, Minced                                         2-3 large cloves (1-2 tablespoons)

Red Pepper Flakes                                 1/4-1/2 teaspoons

Baby Bella Mushrooms, quartered         1 cup

Bell Pepper, Yellow, 3/4 inch dice           1/2 cup

Bell Pepper, Orange, 3/4 inch dice         1/2 cup

Zucchini, 3/4 inch dice                           1/2 Cup

Tomatoes, Roma, 1/2 inch dice             4-6 each

      or pasta sauce of your choice         1/2 – 1 cup

Parmesan Cheese, freshly grated        To taste

Salt, Kosher                                          To taste

Pepper                                                  To taste

Gluten-free pasta – we use corn or brown rice pasta.

Method of Preparation:

1. Gather all the ingredients and equipment.
2. Trim ends from eggplant. Cut eggplant into  ¾ inch dice. Sprinkle with kosher salt and allow to drain for 15 minutes. Rinse thoroughly.
3. Cut mushrooms in halves or quarters and set aside
4. Cut onions, peppers and zucchini in to ¾ inch dice and set aside.
5. Cut Roma tomatoes into 1/2 inch dice, remove seeds and set aside.
6. Heat 1 tablespoon of olive oil in a large skillet or sauce pan. Add onions, garlic and chili flakes. Sauté until translucent.
7. Add remaining 2 tablespoons olive oil the eggplant and sauté until lightly browned.
8. Add all other vegetables.  Season generously and simmer for 15 minutes, or until vegetables are tender. Stir in basil chiffonade.
9. Stir in tomatoes or tomato sauce and cook for additional 10 minutes.
10. Season with salt and pepper.
11. Serve as is or over pasta.
12. Top with freshly grated Parmesan cheese

*B was out-of-town so that is why there are onions in this dish, but if you are cooking for someone who suffers from onion allergy like B does then just omit those and add some additional vegetables. You can also use regular olive oil if you can not find the garlic olive oil.

What Is A Serving Size?

Image from: blturlock.blogspot.com

I am on a mission this year to get in shape and to become healthier. I’m doing this for several reasons but one in particular is that if I plan to become an RD I need to be healthy – no one, including myself wants to take advice about health and wellness from someone who is not healthy and practicing what they are preaching.

One of the biggest things that I have found is really being conscious of the serving sizes. I don’t know about you but I don’t tend to carry around my food scale and measuring cups with me everywhere I go to measure everything I eat. So below is a list of examples for you to keep in mind. You can find more information about healthy eating on my Healthy Eating page , Choose My Plate. There are also many more examples and references along with various images out there for serving sizes, but these are a few that I have found to be helpful.

Confused about portions sizes? Try relating them to everyday items to help you out!

• A rounded handful – one 1/2 cup vegetables or fruit, 1/2 cup of cooked rice or pasta, or a snack serving of crisps or pretzels

• Woman’s fist – another way of visualising a serving of vegetables, or one piece of whole fruit

• Small handful or golf ball – 1/4 cup of dried fruit or 2 tablespoons of peanut butter

• A matchbox – a 1 oz serving of meat, or a serving of cheese

• Deck of cards, – a 3 oz serving (recommended serving = 3-4 oz) of meat, fish or poultry, or ten chips/french fries

• Check book – a serving of fish (approximately 3 oz)

• Tennis ball – 1/2 cup of pasta, or a serving of ice cream

• Computer mouse – a medium baked potato

• Compact disc – one serving of pancake or small waffle

• Thumb tip or one dice – one teaspoon of margarine

• A ping-pong ball – two tablespoons of peanut butter

• Small milk carton – 8 fl oz glass of milk

• A baseball – 8 fl oz cup of yogurt, one cup of beans, or one cup of dry cereal

Are you wondering how much you should be consuming of each food group on a daily basis? Visit this great resource, Personalized Daily Food Plans from Choose My Plate.

For more resources be sure to visit:

WebMD.com  – Portion Size Plate

MIT - Serving Sizes

Spark People – The Portion Distortion Guide

Rudi’s Happy Camper Contest and Giveaway!

This giveaway is now closed. Winner was chosen using Random.org and the lucky winner was #3 Marnely! Congratulations Marnely – don’t forget to check your e-mail. Thank you to all who entered and stay tuned for more giveaways!

This May, in celebration of National Celiac Awareness Month,  Rudi’s Gluten-Free fans are encouraged to submit a 200-word essay from their child explaining what attending a gluten-free summer camp would mean to them. Based on the essays, 10 lucky kiddos (ages 8-17) will win a week-long gluten-free camp experience, including travel, courtesy of Rudi’s Gluten-Free Bakery. Hurry and get that entry in, the first 250 eligible entries receive a BPA-free Gluten-Free Happy Camper water bottle!

Click HERE to enter!

I may not have any children but I think this is awesome! I grew up going camping and spending time out doors and loved every minute of it. Can’t wait to go camping again.

Rudi’s is also offering one lucky reader a Camping Package which includes one (1) tent, one (1) camping chair and one (1) mat. This prize package is worth $100.00! Check out the image below…I would be so excited to win this.

Don not forget Click here for $1.00 off coupon for Rudi’s Gluten-Free products.

Entry is simple – just follow the instructions below. Good luck to all who enter!

Giveaway begins on May 8th and ends at 11:59pm on May 23rd. Giveaway prize package is sponsored by Rudi’s Gluten Free and will be mailed directly to the winner from Rudi’s. Winner will have 48 hours to respond before another winner is chosen. Open to U.S. residents.

To receive the maximum number of entries please leave a separate comment for each of the following.

1) Leave a comment below saying why you want to win this prize package – would you keep it and use it? Give it as a gift? (Mandatory)

2) Like Rudi’s Gluten Free on Facebook

3) Tweet about this giveaway and be sure to include @Creatively_GF and @Rudisglutenfree – leave a comment below with the link to your status/post.

4) Share on your Facebook page and be sure to tag @Creative Cooking Gluten Free and @Rudis Gluten Free Bakery – leave a comment below with the link.

5) Pin, Tumble, etc. about this giveaway and leave a comment with the link.

Good luck!!

Getting In Shape {Recap 1 – Exercise Schedule}

Last month I posted about my recent journey of getting in shape and dropping the pounds I gained since my small intestine started to heal after being diagnosed in 2008. Did you know that depending on the amount of damage in your small intestine it could take anywhere from several months to up to three years to heal completely? Neither did I until I was reading articles for my research on project about celiac disease vs. wheat allergy. You learn a whole lot of thinks when reading research articles I tell ya.

For my anatomy and physiology class I had to write an article review so I decided to pick an article on fibromyalgia because I suffer from that as well. The article was all about a research done in Romania that lasted for 12 weeks and examined physical training and the effects it had on patients with fibromyalgia. During the 12 week study each patient had to perform the following physical activities: flexibility exercises, postural hygiene and balance exercises, pain aerobic exercises, and pilates. It wasn’t much of a surprise that when asked which of the four types of exercise they preferred, 74% of them said the flexibility exercises and two-thirds of the patients that completed the program said they continued the exercises at home after the 12-week period was over.

I have heard information like this in the past. One of the hardest things with fibromyalgia is that exercise helps, but having the pain can prevent someone who suffers from fibromyalgia to even begin to work out. From my personal experiences since going gluten-free my symptoms of fibromyalgia have reduced dramatically. I have much fewer days where I cannot get out of bed or function really.

So with this information in mind I was really trying to seek out a “work out program” that would suit my needs but also keep me interested at the same time. I get bored with this stuff rather easily and having the excuse of fibromyalgia on my side makes it all to easy for me to try something for a few days and give up. But this time around I am determined to shed these unwanted pounds.

I can’t afford a gym or to take classes anywhere so I needed to find something I could do at home. I was using some videos I found on my OnDemand, but I would start them and then they would be gone a day or two later. Talk about discouraging. When living in Monterey I went to a few Zumba classes both basic and aquatic and loved them. It’s a dance party that just happens to be a work out as well. If you didn’t know already I was a dancer growing up and I miss it dearly. So I tried to find some Zumba videos online but there wasn’t many that I found that I liked (mostly of the class and not of the instructor so I couldn’t tell what I was SUPPOSED to be doing).

I finally broke down and bought the Zumba Exhilarate box set. It comes with 5 DVD’s, an instruction booklet, and toning sticks. I’m pretty much in love with it. I do it at home, in my living room, without a bunch of people watching…just Penny, I go at my own pace, and I can fit it into my schedule.

After a few weeks of doing the Activate video I decided that I wanted to come up with a workout schedule so I (with the help of Bryan) put one together. Feel free to use this for yourself as well, when you get to the point of completing the Step-by-Step and Activate videos. The schedule below is a 2 month schedule so when the two months are up I will post my new measurements and anthropometric’s. Also on the schedule you will notice that it is five days of Zumba videos (Activate, Ripped, and Exhilarate) in addition to a day of yoga/stretching and one day of rest. For the yoga I follow the video that Bryan uses for his Tapout XT workout called Yoga XT. I’m not going to lie it will take me a while to get through the Exhilarate and Yoga XT videos completely, but I am determined. The yoga is a bit rough on my shoulders because back in 1998 I tore my left rotator cuff and had surgery on it, but no physical therapy so my upper body strength isn’t so great at the moment, but again I’m working on it and I’m rather determined.

I don’t own anything Zumba related…yet. When I can afford to purchase something this will probably be first on my list: mostly because 30% of sales price from The Great Calorie Drive™ Zumba® merchandise sold are donated to World Food Programme and Feeding America. I love companies that donate and support charities that I support.

Who knows maybe someday I’ll do one of the Zumba training programs to become an instructor…

I am looking for a protein shake/meal replacer that is gluten-free and is affordable. I have heard many great things about Shakeology but I just can’t afford the $130 a month for it. So if anyone has suggestions PLEASE let me know! Thanks so much.

Art of the French Macaron

Last night the Sans Gluten JWU club was privileged to have Chef Lumi, master of French Macarons  share her vast knowledge and experiences of making these delicate little treats.

Chef Lumi is originally from Transylvania, Romania and moved to the United States in 2001. When first moving to the United States, she lived in Chicago where she enrolled in Culinary School at Kendell College. She earned her Associate’s Degree in Baking & Pastry in 2008. Over the years she gained much experience in the field of baking & pastry arts, and we are fortunate to have her as a Chef at Johnson & Wales and learn from such an amazing and accomplished Chef.

Below are some photographs I took last nights demo and production of French Macarons. This was the first time I had ever tried a French Macaron and oh my goodness these little gems are delicious! Still kind of nervous to make them at home, mostly because I don’t want to be dissapointed in the final product!

Thank you Chef for taking the time to share your tips and knowledge with us, it is truly appreciated.

Poached Peaches with Raspberry Sauce and Pecan Tuile Cookie

Each term of school I take either one or two culinary labs. This term I took a culinary lab called Designing Healthy Desserts. This course is broken up in to six groups with three students each. Each group chooses a dietary restriction from the following list: Gluten-Free/Celiac, Strict Diabetic, Pre-Diabetic/Celiac, Vegan, Vegetarian-Lacto, and Lactose Intolerant. I was asked to not be in the Gluten-Free/Celiac group because lets face that it would have been rather easy to do seeing as I live it on a daily basis so we created the Pre-Diabetic/Celiac group instead. Each class we were assigned a subject matter and had to create a dish with five components (main item, two sauces, crunch factor, and garnish). We were asked to use or create recipes that did not meet our dietary restrictions and then recreate them so they would meet our guidelines.

My group consisted of two other members, Lauren (who is AMAZING and her father is diabetic), and Peter (again he is AMAZING, and also has Celiac!). I loved working with the two of them. Probably the best group I have worked with since being in school. We all were on the same page and just had so much fun, wish we could have all the same labs for the rest of our time here (which is only a year!!!).

Below is one of my favorite recipes that we created. It is a poached peach recipe in a delicious raspberry sauce and served with a pecan tuile cookie. Seeing as our group had to incorporate not only gluten-free components but also had to be suitable for a pre-diabetic so we came up with a flour blend that worked very well in the cookie recipe we found, and instead of sugar we used xylitol. We didn’t want to use splenda in any of our creations so we used mostly xylitol and frutose which worked out very well for what we were trying to achieve.

~Poached Peaches with Raspberry Sauce!

Adapted from “Poached Peaches with Raspberries.” Poached Peaches with Raspberries. Yummly, n.d. Web. 29 Mar. 2013.

These peaches are poached in a flavorful blend of white wine and spices, which is then reduced to a sauce.  The sugar is substituted with xylitol, making it a low sugar dessert.

Yield: 8 servings                                                                      Serving Size: 5 ounces

Ingredients:                                                                             U.S. Standard

• Water                                                                                       1 1/3 cup
• Xylitol                                                                                     7/8 cup
• White wine                                                                               ½ cup
• Salt                                                                                           1/6 teaspoon
• Cinnamon stick                                                                        1 each
• Lemon zest                                                                              1 lemon
• Peppercorns                                                                             1/8 teaspoon
• Peaches                                                                                    4 peaches
• Raspberries                                                                              4 ounces
• Mint leaf                                                                                  8 each

Method of Preparation

1. Put all of the ingredients except the peaches and raspberries into a large pot.
2. Halve the peaches and remove the pit.
3. Add the peaches and bring the pot to a boil.
4. Cover the pot with parchment paper and reduce the heat to a simmer.  Cook the peaches in poaching liquid for 7-10 minutes (time depends on the ripeness of the peaches.)
5. Take the peaches out of the cooking liquid.
6. Add half of the raspberries to the cooked peaches.
7. Add the remaining raspberries to the pot and bring it back to a boil.  Reduce the cooking liquid to about half.
8. Strain the poaching liquid.
9. Pour the poaching liquid over the peaches and raspberries. 
   

~Pecan Tuile Cookies~

Adapted from “Pleasant House.” Pecan-Bacon Lace Cookies. Pleasant House, n.d. Web. 29 Mar. 2013.

These cookies can be used to add a crunch to a dessert that might otherwise be lacking.  They are made with xylitol, making them suitable for diabetics.

Yield: 8 servings                                                                              Serving Size: ½ ounce

Ingredients:                                                                                       U.S. Standard

• Unsalted butter                                                                                    2 tablespoons
• Milk, 2%                                                                                              1 tablespoon
• Bourbon                                                                                               ½ tablespoon
• Pecans, very finely ground                                                                  3/8 cup
• Brown rice flour                                                                                   1 teaspoon
• Potato starch                                                                                        1 teaspoon
• Tapioca starch                                                                                     1 teaspoon
• Xylitol                                                                                                 ¼ cup

Method of Preparation

1. Preheat oven to 375 degrees Fahrenheit.
2. Line a sheet pan with parchment paper or a silpat.  In a saucepan, combine the butter, milk, and bourbon over low heat.  In a small bowl, combine the ground pecans, flour, and Xylitol.  Once the butter is melted, add in the dry ingredients all at once.  Cook until gently bubbling.  Remove saucepan from heat but keep warm
3. Drop small spoonfuls of the batter onto the lined sheet pan, leaving at least two inches between each cookie as cookies will spread.  Bake for 5-7 minutes or until golden brown.  Remove cookies from oven and cool on sheet pan slightly until cookies can be lifted off the pan and hold their shape but are malleable.  Cook cookies on a cookie rack, or mold into desired shape and cool until set.

Grilled Shrimp Tacos with Corn & Black Bean Salsa

I would grill all year-long if I could. This year we had so much crazy snow drifts that it was a bit impossible to do. I love my grill dearly…great flavors, you can grill pretty much anything, its outside with the sun and the fresh air, easy clean up, and less fats are used! We grill steaks, chicken, burgers, hot dogs, hot sausages, shrimp, fish, pizza, and veggies…tons of veggies! Last year I bought one of those little grill baskets for I think $3.00 and it works like a charm, especially for mushrooms.

Last week we got the tank refilled and have used it quite a bit since. We are both trying to get in better shape and eat healthier (a follow-up post to my I’m on a mission…post will appear soon, I promise!). So the grill comes in very handy for this, because like I mentioned I use way less oils or fats when cooking. We have switched from eating red meat weekly (sometimes multiple times a week) to about monthly and started eating more chicken (breasts, no skin – which we have always done), shrimp, vegetables, whole grains, and legumes.

Since starting to work out and now that I have gotten on a schedule with a program I really like I have been craving much healthier foods…funny how that works huh? Snacks include slices of yellow, red, or orange bell peppers, or carrot sticks with hummus and mandarins! Seriously I never ate peppers or any form of oranges, but loved orange juice. Now I can’t seem to get enough of them. For lunch I have been buying Boar’s Head low sodium meats and making little “roll-ups” with some low sodium cheese, and baby spinach. I’m really like this craving of healthy foods! More to come on all of this in my follow-up post mentioned above, but for now let’s get back to the Grilled Shrimp Tacos…

These are SO easy to make, light, and delicious – we are loving this little creation of mine. As with the majority of my recipes please feel free to adjust the seasonings and spices to your flavor likings!

Grilled Shrimp Tacos with Corn & Black Bean Salsa

Salsa

Ingredients

• Lime Zest                                                                  1 lime
• Lime Juice, Fresh                                                     2 limes
• Cayenne Pepper                                                      ¼ teaspoon
• Salt, Kosher                                                             1/8 – 1/4 teaspoon
• Black Pepper, freshly ground                                   1/8 teaspoon
• Corn, rinsed & drained                                             1 can (14oz)
• Black beans, no salt added rinsed, & drained          1 can (15.5 oz)
• Red Bell Pepper, small dice                                      ¼ cup
• Orange Bell Pepper, small dice                                ¼ cup

Method of Preparation

1. Gather all necessary equipment
2. In a medium bowl zest one lime. Zest the second lime used later for juicing and set aside zest for the shrimp marinade.
3. Juice the two limes into the bowl
4. Add cayenne pepper, salt, and black pepper, mix until well combined. Set aside
5. Open cans of corn and black beans. Drain and rinse corn first, and then add to a medium bowl.
6. Drain and rinse the black beans and add to the bowl with the corn and lime juice mixture.
7. Dice bell peppers and add to the corn, black beans, and lime juice mixture.
8. Mix well, cover and store in the refrigerator for 1 hour.
9. Mix well before serving.
10. Serve with grilled shrimp tacos and/or corn tortilla chips.

Grilled Shrimp Tacos – makes six tacos

Ingredients

• Olive Oil                                                                      2 tablespoons
• Cayenne Pepper                                                        ½ teaspoon
• Lime Zest                                                                    1 lime
• Salt, Kosher                                                                1/8 teaspoon
• Jumbo Shrimp, peeled, deveined, cleaned                 10 each
• Corn Tortilla, soft                                                          6 each
• Avocado, halved and sliced                                        1 each

Method of Preparation

1. Gather all necessary equipment
2. In a small bowl combine first four ingredients and mix well.
3. Add shrimp and toss to evenly coat all shrimp.
4. Cover and marinade in refrigerator for 30 minutes.
5. Heat grill to medium high
6. Either skewers your shrimp or use a grill basket to cook shrimp.
7. Cook for 3-4 minutes per side. Shrimp should be opaque and cooked throughout.
8. Remove shrimp from grill and cut up into large chunks or leave whole.
9. On the cooler part of the grill add the soft corn tortilla shells.
10. Grill until you see grill marks – about 3-4 minutes per side (this all depends on how hot your grill is, and how crispy you want them…at this stage they are still quite pliable).
11. To assemble your tacos add 2-3 tablespoons of corn and black bean salsa on each grilled corn tortilla shell.
12. Top with equal portions of diced or whole grilled shrimp and slices of avocado.
13. Enjoy the extra salsa with some gluten-free corn tortilla chips.

Conscious Box {Giveaway}

The giveaway is now closed – Sara A. is our lucky winner! Thanks to all who entered and don’t forget all Creative Cooking Gluten Free readers can receive 25% off by using the code LOVELIFE!

There are so many wonderful subscription boxes out there that cater to various diet restrictions, healthy eating, and eco-friendly products. Have you heard about Conscious Box? They combine all three of those ideas and more into one awesome box that is delivered to your doorstep each month.

I had not heard of them until the other day when I received an e-mail saying that they now offer Vegan & Gluten-Free boxes (Just select your dietary preferences). In the e-mail they informed me that the founder also has Celiac Disease! To celebrate their new gluten-free and vegan boxes they have offered a giveaway to one of my readers…a 3-month Conscious Box subscription – that’s a $59 value! AND we’d also like to offer your readers a 25% OFF discount for any Conscious Box subscription. Use code: LOVELIFE (giveaway entry rules are below…)

Below is a little bit of information on how Conscious Box works and what they include in each box.

How Does Conscious Box work?

Conscious Box is the best way to discover the most ethical and sustainable products on the planet! Focusing on strict tenets of organic, fair trade, and pure and natural products, each month Conscious Box will introduce you to healthy and honest alternatives for every aspect of your life and for every member of your family. Discover the best natural products, earn points for leaving feedback and reviews, and buy your favorites at incredible discounts!

• Get a variety of unique pure & natural products every month!
• From organic food to vegan beauty products, you’re sure to find new favorites!
• Discover ethical and purpose-driven businesses of all sizes!
• Get content on daily living tips, exciting monthly themes, and creative ways to use your box!
• Easily earn points you can apply to full size products for unbeatable discounts!

Want to win a 3-month Conscious Box Subscription? Follow these simple rules below. Do not forget they are also offering all readers a 25% OFF discount for any Conscious Box subscription. Simply use code: LOVELIFE when checking out.

1. Head to ConsciousBox.com and create a profile! This is totally free!
2. Like Creative Cooking Gluten Free on Facebook
3. Head to their Facebook Page and like it! While you are there tell them that you have entered the giveaway on @Creative Cooking Gluten Free (you can do this daily)
4. Share on Facebook – you must tag @Creative Cooking Gluten Free or share Creative Cooking Gluten Free’s post about this giveaway on Facebook
5. Follow Conscious Box on Twitter
6. Follow Creative Cooking Gluten Free on Twitter (@Creatively_GF)
7. Tweet about the giveaway (use the little twitter button below) be sure to mention @Creatively_GF

Be sure to leave a separate comment below for each of the above entries!

Giveaway starts on Thursday March 28th and ends on Friday April 5th at 11:59 pm EST.

Disclosure: I received an e-mail from Conscious Box regarding their new gluten-free and vegan options. I was not compensated in any other manner. The opinions expressed above are my own.

Red Apple Lipstick {Review}

When I started my website I really wanted to include a page for cosmetics and beauty products that were gluten-free. I didn’t realize how difficult it was to read the labels on those things because prior to being diagnosed I never had to read them. So when I find a company that clearly states what they have is gluten-free or not I will continue to post it up there…and if any of you have suggestions of companies that I have missed, PLEASE let me know and I will be happy to get the info up.

I’m going to admit, I’m not the biggest makeup person out there, and a lot of that has to do with I can’t really wear makeup to school (culinary), but I wear a little bit anyway It normally consists of some powder, eye liner, and mascara with some chap-stick. Exciting, I know. I never really wear lipstick…it scares me a bit. I never know what color will look good, and its hard because for the most part you can’t try them on so I tend to stick with chap-stick of a light gloss. Every once in a while when we have somewhere to go and need to get all dressed up I do the whole look, with eyeshadow and everything, but it doesn’t happen that often.

Recent though I have heard so much about Red Apple Lipstick (RAL) from other bloggers and how much they LOVE their products.So when one of the lovely ladies over at Red Apple Lipstick asked if I wanted to give their products a try, I was quite excited about it. She told me to pick out three items to try. It took me a little while (and even asked for her help) to pick a color that would look good…we ended up picking Drama. I also have really bad chapped lips so I asked for the Exfoliate and the Rallye Balm. They also sell eye-shadows, pallets, lip glosses, and lip pencils.

I use the exfoliate about twice a week to help with my chapped lips…this stuff is unbelievably amazing. So easy to use, and if my lips are really bad I’ll do it a few more times during the week as needed. The Rallye Balm is probably my favorite item so far. You can buy it in a tub or a regular lipstick, you can even get a 3 month supply of this bad boy. It ends dry lips, stops lips from cracking, and protects lips by surrounding them with a moist, protective shell. Head on over to their website to read about this amazing product in more detail!

And last but certainly not least is the wonderful lipstick in Drama! I never knew I would enjoy lipstick so much. I know that sounds funny but this is a beautiful color, stays put, keeps my lips moist, and it is Gluten Free • Paraben Free • Allergen Free • Vegan • Mineral Based • Cruelty Free – seriously what could be better than that? Needless to say RAL has won me over on in the lipstick department.

RAL offers a Lipstick Exchange program – where you send them a lipstick you don’t like, from any manufacturer and they’ll send you a tube of Red Apple Lipstick at a reduced price!!

Red Apple Lipstick is currently running a contest called Red Apple Girl Contest!! Read the information below (copied from their website)

Red Apple Lipstick is launching a photo contest for Red Apple Girls to showcase their style while wearing their favorite lipstick! The contest begins on Friday, March 1. Entering is easy—simply take a photo of yourself wearing your favorite Red Apple Lipstick products and add the hashtag #redapplegirl. We also encourage you to include a hashtag with the name of the color you’re rocking (example: #Red!)

Ways to enter: Use your Facebook, Instagram or Twitter. Tag Red Apple Lipstick’s Instagram @RedAppleGirls in the photo description. Tweet your photo to @RedAppleLipstic or Facebook it and tag @Red Apple Lipstick, in either case with the same hashtag (#redapplegirl).

Red Apple Lipstick founder Jay Adam Harper says, “It doesn’t matter who you are or what walk of life you’re passing through. Every girl deserves a chance to show the world their beauty—inside and out!” The grand prize winner will receive a $200 RedAppleLipstick.com gift certificate, plus the chance to be a new face of Red Apple Lipstick. The second place winner will receive a $50 gift certificate, the third place winner will receive a $40 gift certificate, the fourth place winner will receive a $30 gift certificate, and the fifth place winner will receive a $20 gift certificate. Please note that Red Apple Lipstick will not be able to see your photo if your account is set to “private.” The contest will close on Friday, March 29, and winners will be tagged on Facebook, Instagram and Twitter soon thereafter.

Snap away!

The Fine Print:
Photos must be appropriate for all viewers. By entering, you agree to give Red Apple Lipstick, Inc. permission to use your photographic likeness, basic location and name in all forms and media for advertising and trade. By entering you agree that the product/gift certificate received in exchange, if you are selected, is the only consideration you will receive. You must be 18 years of age or older in order to enter. If you are located outside of the Continental United States, you will be responsible for paying for the shipping of the products purchased with your gift certificate.

Thank you for making such amazing products!

Disclosure: I received Exfoliate, Rallye Balm, and Drama lipstick from Red Apple Lipstick in exchange for my honest review. I was not compensated in any other manner. The opinions expressed above are my own.

Chocolate & Coffee Mini Cupcakes {37 Cooks & Lock-N-Load Java Challenge}

As mentioned in my previous post I am doing a food challenge for 37 Cooks and Lock-N-Load Java. Please head on over to that post to learn more about Lock-N-Load Java, what they stand for, who they support, and why and also to learn more about the challenge.

For my second entry I made rich mini chocolate cupcakes with a mocha cream cheese frosting. I made them mini so I wouldn’t feel so guilty on my journey to getting in shape. I’ll also be bringing these into school so I will not be tempted at home! But they are so dang tasty, it is kind of dangerous to have them hanging out for another day.

Chocolate Coffee Cupcakes

Chocolate Coffee Cupcakes:

Organic granulated sugar                                          1/4 cup

Sucanat                                                                      1/2 cup

High Quality Gluten-Free Flour Blend                         3/4 cup + 2 tablespoons

(if your blend does not have xanthan gum already incorporated in it add a scant 1/2 teaspoon)

Unsweetened Cocoa Powder                                      1/4 cup + 3 tablespoons

Baking Powder (gluten-free)                                       3/4 teaspoons

Baking Soda (gluten-free)                                           3/4 teaspoon

Salt, Kosher                                                                1/2 teaspoon

Sniper Choice, ground                                                1/4 teaspoon

Double Barrel Black, ground                                       1/4 teaspoon

Egg, Large                                                                  1 each

Soy Milk (unsweetened)                                             1/2 cup

Canola Oil                                                                   1/4 cup

Vanilla Extract, Pure                                                   1/2 teaspoon

Hot Brewed Coffee*                                                     1/2 cup

(*hot brewed coffee – brewed with half snipers choice and half double barrel black)

Method of Preparation

• Preheat oven to 350°F
• In a large mixing bowl add all dry ingredients (organic granulated sugar, sucanat, gluten-free flour blend, xanthan gum (if required), cocoa powder, baking soda, baking powder, salt, and coffee grounds). Mix well.
• Add in egg, soy milk, canola oil, vanilla, and hot coffee.
• Whisk until well combined, but do not over mix.
• Line a 24 cup mini cupcake tin or a 12 cup regular cupcake tin with paper liners.
• Fill each tin 3/4 the way.
• Bake for 18-20 minutes (for mini cupcakes, and 28-30 minutes for regular cupcakes) or until a toothpick inserted in the center comes out clean.
• Let cook in pan for five minutes and then remove and finish cooling on a wire rack until completely cooled. Frost with a mocha cream cheese frosting (recipe below).

Mocha Cream Cheese Frosting

Hot Brewed Coffee*                                                     1/2 cup

(*hot brewed coffee – brewed with half snipers choice and half double barrel black)

Sucanat                                                                       2 teaspoons

Cream Cheese, 1/3 fat                                                8 ounces (room temperature)

Organic Powdered Sugar                                           1/2 cup

Vanilla Extract, Pure                                                   1/2 teaspoon

Method of Preparation

• In a small sauce pan add coffee and sucanat and bring to a boil. Reduce to a simmer until reduced by half. (You are looking for a thick syrup to coat the back of a spoon).
• Set aside and let cool.
• In the bowl of a stand mixer add softened cream cheese and turn mixer on to low. Add in powdered sugar and mix until incorporated.
• Add in vanilla extract and mocha syrup, mix on medium-low until incorporated.
• Spread on cupcakes and enjoy.

If you have someone that isn’t a huge coffee person (this has a very rich coffee flavor) then reserve a small amount of the cream cheese frosting and then add in the mocha syrup and use that for their cupcakes (pictured above).

Enjoy

 

 

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Double Barrel Spiced Pork Chop {37 Cooks & Lock-N-Load Java Challenge}

This is my first time participating in a 37 Cooks (an online group made up of, you guessed it, 37 Cooks) challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java. A fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

(borrowed from their website) Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet our criteria for being reputable, highly rated, fiscally responsible charities.  We look for charities that are well run… with low overhead and low fund-raising costs, so that more of their resources are used in carrying out their mission.

While many companies claim to support charities with nebulous claims of donating a “portion of profits,” we decided we would create a minimum standard for the money we commit as a company to the panel of charities we have chosen to support. We have set that threshold at the equivalent of $1 for every order shipped.  The more successful we are as a company, the more we donate back to these great organizations. We believe that this level of transparency will earn your confidence and loyalty.

This is my kind of company – great product and charity oriented!

We were sent two samples of our choice…I chose the Double Barrel Black and Snipers Choice (decaf) and were asked to create two recipes with the samples. Of course both of my entries are 100% gluten-free. Below is my first entry:

Double Barrel Spiced Pork Chop

Spice Rub:

Double Barrel Black, Ground                    2 teaspoons

Brown Sugar, Light                                     2 teaspoons

Cayenne Pepper                                      3/4 teaspoon

Salt, Kosher                                              3/4 teaspoon

Cinnamon, ground                                    1/2 teaspoon

Olive Oil                                                    1 teaspoon

Butter                                                        1/2 teaspoon

Pork Chop, boneless                                2

Method of preparation:

In a small bowl combine the first five ingredients and mix well.

Rub on both sides of the pork chops evenly and let sit for 10-15 minutes.

In a medium skillet heat the olive oil and butter over medium heat. Add pork chops and cook until internal temperature reaches 145°. Depending on the thickness of your pork chop this could be anywhere between 3-6 minutes per side.

Serve with a roasted sweet potato with butter, cinnamon and sugar, and candied pine nuts (recipe below)

Double Barrel Candied Pine Nuts

Double Barrel Black, Brewed                     1/4 cup

Sucanat                                                     1/2 cup

Pine Nuts, toasted                                     1/4 cup

Method of preparation:

In a small sauce pan combine the brewed coffee and sucanat and bring to a boil. Stir until the sucanat has dissolved. Stir in pine nuts and cook until the sucanat starts to crystallize around the pine nuts, about 5 minutes.  Continue to stir and once the sucanant starts to re-melt pour the liquid and pine nuts onto a silpat to let cool. Once cooled you ca break them apart.

Chefs Note: I choose the sucanat over granulated sugar because the sucanat goes well with coffee, it adds a hint of molasses.

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Enjoy!

Active Accessories {Review}

A little more than a month ago I received some samples from Active Accessories to review. Active Accessories was started by Karen (whom I met through EatSmart Products) and her sister Jenna. I received the On-The-Go Accessory Pouch and two On-The-Go Hair Bands.

Earlier this weekend I posted about trying to lose weight, get in shape, eating healthier, just feeling better over all. In that post I mentioned that I can afford a gym of any sort so I have been working out at home. Once the weather clears up I hope to try some outside activities to help in my journey. So for now the On-The-Go Accessory Pouch has become my new wallet! I know that is not its intent but it works so perfectly. I can hold all of my important information, my Red Apple Balm and Lipstick, my iPhone, and in the center is a little strap that also holds my On-The-Go Hair Bands perfectly! This pouch is amazing…if my phone isn’t in it, I can just throw in my iPod instead. Also the little strap in the middle is great for holding your key chain.

Here are the features of the On-The-Go Accessory Pouch:

1. Ripstop Nylon Exterior – Water resistant, light weight (2.2 ounces) and very durable
2. Polyester Interior – Strong yet soft fiber to cushion valuables
3. “Perfect” Size – Large enough to hold your smart phone, but small enough for your earrings
4. Snap Button Holder – Inside button allows you to clip in rings or hoop earrings
5. Ripstop Nylon Handle with Hook – Use the pouch as a clutch or clip it onto any bag

The On-The-Go Hair Bands are AMAZING!! I have thick curly hair and is just a mess most of the time. I don’t spend much time getting ready or pampering myself so the curls are just there hanging out. Most of the time my hair is pulled back and I am always needed to adjust it and re-tie it back. Maybe it is just me and my hair but when I do take it down, I have those weird bumps in my hair, which I can’t stand.

The hardest part for me and my hair is trying to keep it secure under my chefs hat…no one wants hair in their food, no one! But these bands are so good! My hair stays in place so well it is unbelievable. I just put it in a bun on the top of my head, wrap a band around it twice and I am good to go. Oh, and no weird bumps (at least for me!). I need to stock up on these little beauties. They come in so many fun colors. These have also been great since I started working out. No more stopping to adjust my hair in the middle of a work out!

Wondering where to buy these great products? Visit their online store here!! Also sign up for their monthly news letter and keep an eye out for specials and sales!

Want to stay connected to Active Accessories? Be sure to check them out on the following social networks:

Facebook

Twitter

Pinterest

Instagram

YouTube

Disclosure: I received On-The-Go Accessory Pouch and the On-The-Go Hair Bands in exchange for my honest review. I was not compensated in any other manner. The opinions expressed above are my own.

Vegetarian Burrito Bowls {Take-out At Home}

We both love Chipolte, Cilantros, and Pancheros (both similar to Chipolte) but eating out adds up and we don’t have the money to do that very often so I make as much as I can at home and call it “Take-out At Home”. When we do eat out at one of the places listed above we both tend to go for the vegetarian option – I always get a bowl because it is gluten-free (the corn tacos are as well, but I like the bowl better) and Bryan goes back and forth between a bowl and a burrito. We are not vegetarians, although we do try to eat several meals a week that are vegetarian, but we always order the vegetarian option at these places. Why? Because you get free guacamole (except for Pancheros)! Go ahead and laugh but I would rather save the extra $1.00 – $1.50 and get the guac instead of meat. It’s a much healthier fat anyway.

These are so simple to make at home and cost way less money! Below is a simple, quick, and delicious way to prepare the vegetarian bowls at home. This is also a great recipe for those on a budget because it utilizes what you have in your freezer and cupboards! You can however feel free to use non-instant brown rice, or dried beans (soaked, and cooked), and fresh corn on the cob (if in season).

Vegetarian Burrito Bowls (Serves 2)

Ingredients:

• Brown Rice, boil-in-the-bag                         1 bag
• Cooking Spray                                             As needed
• Corn, frozen – defrosted                               1 cup
• Black beans, canned, no salt added            1 can
• Cumin, ground                                              1/2 teaspoon
• Cayenne Pepper, ground                              1/2 teaspoon
• Lime, juice and zest                                      1 zested then sliced into wedges
• Avocado                                                        1 pit removed, and flesh scooped out
• Cilantro                                                          2 tablespoons chopped
• Salsa                                                             1/2 cup, divided
• Lettuce, mixed greens                                   1/2 cup, divided
• Cheese, shredded                                         1/2 cup, divided

Method of Preparation:

In a medium sauce pan bring 4 cups of water to a boil and add the brown rice (boil-in-a-bag) and cook on medium high heat for 10 minutes. Once cooked, remove from water and drain slightly over the sink. Divide evenly between the two bowls.

Lightly spray a small sautee pan and heat over medium-high heat. Add corn and cook for 10 minutes, stirring occasionally. You are looking for a nice roasted color on the corn, you may need a little more or little less time depending on your stove. Be careful not to burn them.

In a small sauce pan add the canned beans (no salt added or low sodium is best). Add the cumin, cayenne pepper, a pinch of lime zest (1/4 teaspoon), and the juice of 1/4 of the lime. Cook over medium heat for 8-10 minutes.

In a small bowl add the flesh of the avocado and mash it up with 1/8 teaspoon cumin, and 1/8 teaspoon cayenne pepper. Squeeze 1/4 of the lime into the bowl and mix well. Set aside.

Add the remaining 1/2 of the lime juice, cilantro and lime zest evenly into the bowls with rice and mix well.

Top the rice with roasted corn, black beans, guacamole, lettuce, and shredded cheese. Serve with additional lime wedges if desired. Also great served with tortilla chips.

Looking for other Take-out At Home dishes? Check out these delicious recipes below:

Pumpkin Spice Muffins (Starbucks)

Chicken Lettuce Wraps

Blackened Shrimp Nachos

“Wendy’s” Spicy Chicken Sandwich

Mozzarella Sticks

Szechuan Beef (P.F. Chang’s)

I’m On A Mission

(I can touch my toes!! )                         (pigeon pose – well part of it)

I am on a mission…to loose weight and be healthier! Since being diagnosed with celiac disease almost five years and my intestines slowly healing I have put on about 35 pounds. I’m saying around because I am not one to weigh myself much but I know about what I used to weigh when I was constantly getting sick and what I weigh now. This is not an easy post for me to write because lets face it I am overweight, borderline obese – something I never thought I would say, ever.

My family has a history of being overweight and we all carry it as visceral fat. There is also a history of diabetes (both my grandfathers), heart disease (both my grandfathers), Alzheimer, diverticulitis, crohns disease, IBS, and more. In addition to the weight gain from my celiac disease, my family history, I also have: chronic fatigue syndrome and fibromyalgia. So I have all that stacked up against me but I am determined to not let that get the best of me, my body, and my health.

Here are my current photos and anthropometrics:

 

 

 

 

BMI: 29.3 = overweight (borderline obese)

IBW: 95     IBW Range: 85.5-104.5     AIBW: 106

Bust: 41 (I hope I lose weight here as well, I never have but I hope I do!)

Chest: 33.5

Waist: 33

Hips: 40

Calves: 15

Thigh: 23

Arms: 11 3/4

BEE Harris Benedict x Activity Factor: 1626 kcal

Protein Needs 9 oz

Fluid Needs: 7 cups

Bryan has been doing the Tapout workout – and that is WAY out of my league!! So I have been trying to find something that was more my speed and I think I have figured out that the work outs that incorporate dance to them are for me. I get bored with just doing squats and what not, but when there is dance involved, I’m all for it. Probably because I am working out but I don’t feel like I am working out. I can’t afford a gym or and type of class so I have resorted to finding videos online, TV, etc. We have Netflix but sadly they removed all of their workout instant play videos so I found some on our OnDemand through our cable company. I found these two videos that at first made me laugh but I tell you what – I felt it afterwards!! I started out with Beautiful Belly with Hemalayaa and then finished with Hemalayaa: Bollywood Booty. I’m sad to say though after doing them for two days they are now no longer available! So today I found an online Zumba “class” which was fun but it focused on the class and not what the instructor was doing so I hope I did it right! I am back to square one with finding a video that I like and have to remember that if it is OnDemand, it won’t be there for very long.

I have also started doing a little bit of yoga. Like I said I can not afford any classes so with the help of Bryan’s sister Leigha (who has been posting some kick but yoga photos on her instagram!) and the lovely folks over at Aurorae Yoga who sent me a link to some online yoga videos, I have been trying out some different poses. Starting with the basics of course and as I can I will slowly move up to some more advanced poses. I have to say my favorite one so far is the pigeon pose! I also entered a contest on Aurorae’s Pinterest page to win some of their awesome goodies. Seeing as I am just starting out, I could really use this! So if you wouldn’t mind heading over to their contest page and give my photo  (pink tank, grey pants, green mat) a like and repin I would truly appreciate it. “Voting” ends on March 8th! The person with the most likes and repins wins an Aurorae Yoga package including: Aurorae “The Ultimate” Racerback Tank Top, Aurorae “The Ultimate” Long or Cropped Yoga Pant, Northern Lights Yoga Mat & Sling Yoga/All-Purpose Backpack!!

We are also changing the way we eat…more whole grains, legumes, vegetables, leaner proteins, less processed foods, red meat, and sugary items. We do not eat out much to begin with but we are cutting back even more and making our favorite dishes at home instead.

I am putting all of this out there as a way to keep my accountable. I really want this and need this. I want this for myself and my health, but I am also studying Culinary Nutrition and hope to be a registered dietitian after school, and let’s be honest, who in their right mind would take nutrition advice from someone who is overweight or obese? That’s right, no one would!

So let the journey begin! Keep checking back for updates.

Popeye Risotto {Marx Foods Blogger Challenge)

Voting is now open! Click HERE to vote

Voting begins today, Tuesday February 12 and ends at 11:30pm PST on Thursday February 14th. Two winners will be chosen, one by popular vote and one from internal votes. Winners will be awarded $100.00 credit to Marx Foods each! And I could really really use some vanilla beans Thanks!

A few weeks ago I signed up to take part in another Marx Foods Challenge. This one was called “Its Easy Being Green” and for those who know me really well I’m a bit obsessed with green. Some have been known to call me Kermit. In addition to my love of all things green (which includes my favorite animal, turtles) I love my green veggies: broccoli, brussel sprouts, spinach, green beans…well almost all – I truly despise peas, except for in my homemade fried rice.  I received samples of bamboo rice, dill pollen, green eston lentils, whole cardamom and mint herb crystals from Marx Foods and was asked to create a dish using at least two of the above ingredients.

Life has been a bit hectic the past few weeks with school, my first chef’s table, and of course blizzard Nemo where go figure we lost power! We seem to lose power on Aquidneck Island when the wind blows but the past few days have been miserable, with loosing food (again), and no heat (we have electric everything), so my original recipe idea for this was scratched and today I made a very green inspired risotto using the bamboo rice, cardamom, and some spinach.

You may have noticed on Creative Cooking Gluten Free that I also love risotto because it’s a blank canvas and you can do so much with it. This one is packed with flavor and color! This is also a great way to get that extra serving of vegetables (especially the leafy greens) that you may be lacking in your diet. Highlighted below are the two ingredients I choose – you could even add a little of the dill pollen to this as well.

Popeye Risotto

• Spinach Stock
• Olive oil                                         2 teaspoon
• Garlic                                             2 tablespoons
• Baby Spinach                                 9 oz (1 Bag)
• Grey Salt                                        1/4 teaspoon
• Black Pepper                                  1/8 teaspoon
• White Wine                                      1/4 cup
• Cardamom                                      2 Whole – crushed and seeds removed
• Vegetable Stock                               2 1/2 cups

Risotto

• Olive Oil                                            1 tablespoon
• Butter                                                 1 tablespoon
• Bamboo Rice                                    1 cup
• Ground Ginger                                   1/8 teaspoon
• Parmesan Cheese, grated                 1/4 cup

Method of Preparation:

1.  Gather all ingredients and equipment.

2.  Peel garlic and rough chop it, set aside.

3.  In a large, heavy bottom skillet, heat 2 teaspoons of the olive oil over medium heat.

4.  Add chopped garlic and saute for 1 minute.

5. Add cardamom seeds and baby spinach.

6. Cook over medium heat until spinach has wilted.

7. Add white wine and cook for an additional minute.

8. Season with salt and pepper

9. In the pitcher of a blender add 2 1/2 cups vegetable stock and spinach mixture.

10. Blend on high-speed until well blended.

11. Add spinach stock to a medium sauce pan and keep warm over low heat.

12. In the same skillet as before add remaining olive oil and butter over medium heat.

13. Once the butter has melted add the bamboo rice and stir until well coated.

14. Sprinkle ground ginger and stir well.

15. Stir in 1 cup of spinach stock – just enough to cover the rice.

16. Stir well and continue to stir until the rice has almost completely absorbed the stock.

17. Continue this until all stock has been added to rice and absorbed. This should take about 20-30 minutes.

18. Remove from heat and stir in Parmesan cheese.

19. To serve top with grated lemon zest and pine nuts (optional)

Chef Notes:You can use arborio rice instead of the bamboo rice, it will have the same texture and consistency. I have made a similar recipe with the arborio rice and it is very delicious and flavorful.

It is easy being green…and delicious too!

Kabocha Squash Soup

This past week as “lacto-ovo” week in my Vegetarian Cuisine lab. With that being said, the following recipe originally did not have either lactose or egg in it but I had to make a quick decision at the end to add a dollop of cinnamon sugar sour cream to the top before presenting it because it didn’t meet the criteria for that weeks lesson. But honesty, this soup needs no such additions, it is naturally creamy with a bit of spice so the additional of the cinnamon sugar sour cream help off set that a bit for those who do not enjoy so much spice.

I picked up the kabocha squash (aka, Japanese pumpkin) which is an Asian variety of a winter squash. The outside of the kabocha is rough and dark green in color and may have some off white lines through it. The flesh is a beautiful yellow-orange. I would have to compare the flavor of this squash to that of a butternut squash, maybe a tad bit sweeter though and I found the texture to be similar to a pumpkin or sweet potato. Once blended, this was so thick and creamy…I was tempted to lick my bowl.

Kabocha Squash Soup

Yields about 40oz, Serving Size: 8oz, Number of Servings: 5

Soup Ingredients:                                                                              U.S. Standard:

• Olive oil, extra-virgin                                                                      2 tbsp.
• Kabocha squash, peeled, seeded, large dice                                35 oz.
• Carrot, peeled, large dice                                                               5 oz.
• Celery, large dice                                                                            5 oz.
• Apple, granny smith, peeled, seeded, large dice                            4 oz.
• Onion, white or yellow, large dice                                                    5 oz.
• Garlic, rough chop                                                                           2 tbsp.
• Ginger, grated                                                                                  1 tsp.
• Paprika                                                                                             1 tsp.
• Cayenne pepper                                                                               1 ½ tsp.
• Cinnamon, ground                                                                            1 ½ tsp.
• Vegetable stock, divided                                                                   4 ½ cups
• Salt, kosher                                                                                        1 tsp.

 Toppings:

• Pine nuts, toasted                                                                               ¼ cup
• Mushrooms, crimini, sliced and blanched                                           4 oz.
• Sour Cream                                                                                         ¼ cup
• Cinnamon                                                                                            1/8 tsp.
• Sugar                                                                                                   ¼ tsp.

Method of Preparation:

1. Gather all the ingredients and equipment.
2. Wash, peel, and wash the squash, carrot, celery, and apple. Set aside.
3. In a large stock pot add olive oil and heat over medium heat.
4. Add onion, and cook until translucent. This should take about 3-5 minutes.
5. Add garlic and ginger and cook for an additional minute.
6. Next, add in the kabocha squash, carrot, and celery.
7. Cook for 8-10 minutes until slightly softened.
8. Add in paprika, cayenne pepper, and cinnamon, stir to coat evenly.
9. Next add in 4 cups of the vegetable stock. Reserve the remaining ½ cup – this will be used to blanch the mushrooms.
10. Bring stock pot to a boil, reduce to a simmer and cook for 20 minutes or until squash is fork tender.
11. While the soup is simmering, take a small dry sauté pan and add the pine nuts.
12. Cook over medium heat until lightly toasted but do not burn them.
13. Remove the pine nuts and set them aside to garnish the soup with.
14. In the same sauté pan add the remaining ¼ cup of vegetable stock and bring to a simmer over medium heat. Add the sliced mushrooms and cook for 6-8 minutes.
15. Once the mushrooms have finished cooking, set them aside in a small bowl to garnish the soup with.
16. Add the mushroom stock to the simmering stock pot.
17. To create the sour cream topping place the sour cream in a small bowl.
18. Add the cinnamon and sugar and mix well. Taste for seasoning and adjust if necessary.
19. Turn off the stock pot.
20. In a heavy-duty blender puree soup (in batches if needed), until smooth.
21. Return back to the stock pot, season with salt.
22. Taste for seasoning and adjust if necessary.
23. Soup temperature must reach 165°F before serving.
24. Soup should be held at 135°F
25. Serve immediately in a large bowl topped with mushrooms, pine nuts, and a teaspoon of cinnamon sugar sour cream.
26. Cool remaining soup to 41°F as quickly as possible, by placing the a container of the remaining soup in an ice bath to help with the cooling process. Store in a refrigerator for up to 5 days.
27. To reheat the soup, place it in a stock pot and cook over medium-low heat (do not boil) until it has reached 165°F for 15 seconds.

 Chef’s Notes:

• This is a blended soup, so using a rough chop on the vegetables is a good way to save some time during preparation.

• For a vegan option you may substitute out the sour cream for vegan sour cream such as “Tofutti Better Than Sour Cream”