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A simple solo Monday night meal. Toasted Kinnikinnick Multigrain Bread, half a mashed avocado, tomato from my garden, quick pickled red onion, drizzle of EVOO, sprinkle of Maldon, and a dash of pepper; all washed down with my favorite gluten free cider, Angry Orchard Crisp Apple.

It may not be the prettiest picture, but maaaan does it taste good.

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foodnetwork:

Recipe of the Day: Simple Strawberry-Greens Salad

Sunny tosses peppery greens and sweet berries with a tangy lime dressing for a quick-fix salad.

I just finished a 3 day DIY Blueprint juice cleanse, and I’m supposed to transition back to “real food” by eating fruits and salad, this counts right? A smattering of parmesan didn’t ever hurt anyone…

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allrecipes:

Too hot to cook? Bet these refreshing spring rolls will hit the spot. 

See how to make Vietnamese Fresh Spring Rolls: http://bit.ly/UOUWQ6

Really easy to follow how-to video for making one of my favorite GF appetizers (who are we kidding, I eat entree size portions of Spring Rolls whenever I can). I would probably swap out the shrimp as the last thing I want to do on a hot & sticky night is peel shrimp, and throw in chopped up leftover chicken or whatever protein I made the evening before. And lastly I would of course make a GF version of the hoison & peanut sauce.  

YUM.

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thugkitchen:

Starting to feel like ninety one thousand damn degrees outside? We got you. Chill the fuck out with a big ass cup of this tropical treat. All you need are five fucking ingredients and a blender. You should be able to handle that shit even if it feels like the world is melting.

PIÑA COLADA ICE CREAM  

Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers

3 cups of frozen pineapple*

1 frozen banana, broken into chunks

1 ½ cups canned coconut milk

1 tablespoon liquid sweetener like agave or maple syrup, whatever you got

½ teaspoon vanilla extract

Throw everything in a blender and run that shit until it’s all smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even. Don’t go freezing some uneven chunky bullshit and waste everybody’s time.

Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. You know what the fuck you should do with ice cream after that. This is best eaten the first day or two after it’s made because it can get harder to scoop the longer it sits. But no doubt you or your roommates will get after it long before then. 

*about one 16 ounce bag

Paleo Ice Cream.

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Have any of you tried Van’s ‘The Perfect 10’ gluten free crackers* yet? I found them at my local super market the other day and I am more than pleased with not only how tasty they are, but how they don’t crumble and fall apart like other gluten free crackers on the market. Made with ‘brown rice, oats, millet, quinoa, amaranth and teff’ Van’s has really hit a home run with this product. I’m looking forward to trying the rest of their cracker line and seeing what new products they come up with next.

Click the image above (excuse my crazy table cloth) for more info on the crackers.

*This is not a sponsored post, I just really liked their crackers!

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hipsterfood:

This is one of those things I’ve been dying to try making for years, but never got around to it because it seemed hard. On the contrary, it only took about an hour out of my weekend and made the house smell amazing – and now I’ve made enough to last me a few weeks! So if you’re interested in drinking hot, sweet, spicy, complex chai, try this out and save yourself years (!) of just thinking about it.

Ingredients

  • 1 tsp each ground cardamom, nutmeg, black peppercorns
  • 1 tbsp whole cloves
  • 1-inch piece of ginger root, sliced into medallions
  • 2-3 cinnamon sticks
  • 1 vanilla bean pod, sliced open
  • 3 pieces star anise
  • 3-4 tablespoons whole-leaf black tea leaves – we used Earl Grey Creme c/o The Tea Company
  • 3/4 cup molasses or sugar (such as sugar in the raw)
  • 4 cups boxed coconut milk (found in the refrigerated section) – we used canned coconut milk but found it too fatty for this drink. Almond milk would also work in this recipe.

Other equipment you’ll need: a fine-mesh bag and a mesh strainer, a funnel if you’re working with small openings, also a large glass bottle with a top for storage.

If you don’t care so much about the residue of powdered spices, a mesh strainer will work just fine by itself. Use whole spices, alternatively.

Get a stronger tea by using whole spices instead of ground, and/or let the mixture steep on the stove longer.

Instructions

  1. Pour all of the ingredients into a pot and turn the heat to medium. Stir to combine and let sit for about 40 minutes, partially covered, stirring every so often.
  2. Put your mesh bag (or the mesh strainer, if you’ve used whole spices instead of ground) into a large bowl and pour the tea in. Let it strain through, then pour into your storage bottle. I did mine in batches so it was easier to pour.
  3. When you’re ready to make drinks, fill your cup(s) up halfway, then the rest with a strongly brewed straight-up hot black tea. Top with a dusting of cinnamon and drink it up!
  4. If you’re using this later on, after it’s been refrigerated, just shake it a bunch of times before you pour it out – sometimes it’s even nice to use the metal mesh strainer again, just as you pour it into glasses, to strain out any lumps.

These ingredients make about 4 cups of chai “concentrate”, but you could easily just keep adding more coconut milk as you empty the pot and reuse the spices a few times. I ended up making about 4 batches total, because I love chai so much. It’s a really warming drink that is so comforting as it keeps snowing here every few days. Hope you enjoy it!

This looks like an excellent approximation of the chai I drank on my recent trip to India.  As I’ve never had anything remotely like it in the States, I will definitely attempt this recipe and report back.