life: super powers not included

Category — Recipes

Broccoli & Cheese Potato Skins

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I’ve been looking for meals that fit into my diet but also are Man friendly. This is not as easy a feat as it sounds, especially considering his penchant for McDonald’s double cheeseburgers.

I bribed him with bar food: potato skins.

Yes, potato skins are usually fried.

Yes, they’re usually loaded with bacon.

And, yeah, they’re usually topped with heaps of cheese and sour cream.

Don’t tell The Man.

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These were baked and topped with chopped broccoli and some goat cheddar. And baked until the broccoli is crispy and roasted.

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The perfect side: roasted asparagus.

I can happily say The Man ate the entire meal without once complaining about the lack of animal products. That’s what I call a minor miracle.

So I’m still taking questions for next week’s post. Feel free to ask me anything in the comments.

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June 3, 2011   7 Comments

Summer Recipes

Happy Memorial Day, guys. In honor of the holiday that launches us into summer, here are a few recipes you might want to hang onto. I’m drooling over each one.

(No, they don’t all fit into my diet. But this is for you.)

spring pea pastaFresh mint and pea pasta alla carbonara from Honest Fare

Blueberry crumble cupcakesBlueberry crumb bars from Can You Stay For Dinner?

Beetroot wrapsPretty purple picnic wraps from Green Kitchen Stories

Lime CoolerTurbinado lime cooler from The Weekly Bite

I’m off to relax and enjoy the fact that this is a three-day weekend. My idea of relaxing: Reading a good book and chilling out with plenty of iced tea. Your idea of relaxing?

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May 30, 2011   8 Comments

Chipotle Hummus Kale Chips

Kale chips

The first time The Man and I tried to make kale chips we ended up with crinkly kale that disintegrated when you picked it up.

(Note to wannabe kale chip chefs: Longer and hotter isn’t better.)

They were, um, OK. If you like kale dust.

Trial number two was much, much better. I was going to sprinkle some nutritional yeast over the kale because people all over these interwebs are saying it tastes like cheesy goodness.

Chipotle hummus

And then Trader Joe’s happened. More specifically, their chipotle hummus. They say ambrosia is nectar of the gods, but I’m pretty sure that’s a myth. Because this, spicy chipotle hummus, is more worthy of the title.

So I decided to make chipotle hummus kale chips. Are you ready for this?

Olive oil and hummus

Mix the hummus with olive oil to thin it out. You want it to coat the kale and get into all of its little nooks.

Chipotle hummus and oil

Mix well. You can use spoons or tongs, but you may as well prepare to get your hands dirty. It tastes better when fully coated.

Kale2

Spread on a baking sheet and sprinkle sea salt over the kale. Bake at 300 degrees for 20 minutes. Cool before baking.

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I’ll admit, they don’t look great. But I promise they taste amazing—crunchy, salty, and spicy. And when you’re on the Everything-Free Diet, flavorful snacks like this are pretty much the best think, like, ever.

Have you ever make kale chips? How do you like them best?

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May 16, 2011   18 Comments

Links & 12-Year-Old Speak

In honor of Friday, I have used this website to translate my post into 12-year-old:

CH3K OUT THES VIEDO OF A BABY PANDA SNEZNG!1111!!1 OMG WTF LOL (BUT UM DON’T DO IT AT WORK SINCE TAHT’S ONCE FEIRC3—AND LOUD—SNEZ3)!1!!1 OMG LOL PAY PARTICULAR ATENTION 2 TEH MMA BAR’S REACTION!

O!1!111!! WTF LOL AND CLIK HARE FOR A FUNY TAEK ON HOMELAND S3CURITY GUIEDLIENS.

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FINALY!111!1!1 OMG LOL CHEK OUT THES AEWSOM3 SALAD RECIEP!1!1!1! ITS FOR AN APLE AND F3NEL SALAD!111!!!

HAEV A GOD WEK3ND GUYS!1111!1

*And that is why you should be happy I’m 28.

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April 15, 2011   14 Comments

Lettuce Wraps With Veggies and Rice

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Hey guys. How was your weekend?

I spent a good part of Saturday helping The Man unpack, which was pretty awesome since I flared the entire way through last week.

Remember when I went on that restrictive diet to see if it helped my feet? And then I got pissed off when my feet flared nonstop for two days? And then I ate Moe’s tacos three times in a week? It wasn’t pretty.

Well, I’ve started to suspect the weeks when I barely get a break between flares has something to do with hormones. That’s why one week every month my feet freak out. That might have been the reason my EM went crazy despite the diet.

So it’s back on. I’ve been following a gluten-free, sugar-free vegan diet for over a week. (Although it’s not strictly vegan since I’m eating goat’s or sheep’s milk cheese.) I’m not sure if it’s soon enough to notice changes, but I plan to continue this time. I’ll let you know if it works.

Anyhow, the diet is the reason I made lettuce wraps for dinner instead of, say, pizza. Or a burger. I have to say, though, these were really good. Here’s how you make them. (Forgive the iPhone photos. I know they’re terrible.)

Right so, start with the fillings:

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Carrot ribbons (you can grate the carrot instead—I was just too lazy), paper-thin radish and avocado slices, and grated goat cheddar (though regular cheddar would be just as good).

And roasted asparagus.

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I also cooked some brown rice to add to the veggies. It made each wrap more filling. And Instead of drizzling the wraps with a vinaigrette dressing, I tossed the rice in it before loading up each leaf. Here’s how you make it:

Lettuce Wraps With Veggies and Rice
I made enough for my wraps and then some for The Man.

Wraps
2 carrots, shredded or shaved
4 small radishes, sliced thin
½ avocado, sliced thin
12 asparagus spears, roasted and cut into 1-inch spears
4 lettuce leaves
Grated cheddar cheese
1 cup brown rice

Dressing
1 ½ tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon whole grain mustard (you can use Dijon, too. I skipped it because it had sugar.)

Pour dressing over brown rice. Toss. Fill each leaf with a spoonful of rice. Top with cheese. Layer avocado and radish slices, carrot, and asparagus. Roll and eat.

Aside from the fact that these are messy, I loved them. And you can pretty much fill them with whatever veggie or grain you’d like.

What’s your favorite vegetarian or vegan meal? (Can you tell I’m using you to get dinner ideas?)

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April 11, 2011   11 Comments

Salt-Roasted Beets with Oranges and Goat Cheese

Beet

Thanks for your suggestions on how to use daikon. And for those of you who’ve never tried it, stay tuned. I’ll be whipping something or other up in the near future. Maybe more than one daikon dish if I decide to go totally crazy.

So, I’ve been having one of those weeks when I can’t imagine how I’ve survived life so far considering my astonishing clumsiness. It seems like by now I should have accidentally stabbed fork tines in my eyeballs or tripped off a cliff.

The biggest proof: Yesterday’s rice lunch. On my floor.

So there I was, enjoying brown rice with dressing. I was also on the computer because spending 30 minutes to just eat lunch seems like a waste when I have 4.3 gazillion things to do. Instead of actually LOOKING at the table where I planned to put the bowl, I just reached. Idiot.

The bowl faltered. It tipped. It went over the edge.

Tumbled onto the floor.

Bounced.

Spilled all over. All over.

Did you know that brown rice is almost the exact color of my carpet? I found that out when I was digging it up like treasure with a spoon.

Today, I was super careful. Especially because I ate beets. And, while pretty, that is not a color I want on my carpet. Success!

Beet salad

So now I get to show you this salad without tears. That’s a good thing.

This is so easy a well-supervised child could make it. (Well-supervised child because, as I mentioned, beet juice isn’t pretty when it’s a stain.) I roasted the beet the night before in tinfoil with some salt. It cooled in the fridge all day.

1. Peel and slice your beets. To peel, just rub the skin off with your fingers until the shiny flesh appears. I sliced my as thin as I could without dirtying my mandolin.

2. Slice an orange. I’ve made this before with grapefruit, and I love the tartness. I didn’t have one of those on hand, so I used an orange. Not quite the same, but still good.

3. Add a dollop of soft goat cheese.

4. Sprinkle with salt, if you like.

Beet salad

This doesn’t really need dressing since the orange is juicy, but I love it with a drizzle of balsamic over the top.

And that’s it. Fast, easy lunch. Also, super pretty if you’re entertaining.

Anyone else out there a major klutz like me?

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February 18, 2011   19 Comments

Baked Potatoes With Herbed Avocado Dressing

Avocado Potato

Hope you all had a great Valentine’s Day. Now that it’s over you can buy enough half-priced conversation hearts to send secret valentines to half the neighborhood come Feb. 14, 2012.

To make up for the nutrients you don’t get from conversation hearts I have a delicious and healthy lunch for you.

As you might have guessed, I’m avoiding cow’s milk dairy. I’m not going 100 percent vegan (why hello, sheep’s milk cheese, how are you?) but I’m staying away from most cheeses, animal products, and processed foods. I’m still on a gluten-free diet, too, in case you were wondering how restrictive I’m being with my meals.

For the skimmers: I’M BEING CRAZY RESTRICTIVE WITH MY MEALS. Ahem.

The other day, I wanted something quick and filling for lunch. Because I can’t eat pasta—I tried some gluten-free pasta, but it tasted like wet cardboard and had the consistency of worms—I went with a baked potato.

Q: What are the best toppings on a baked potato?
A: Cheese. Sour cream. Greek yogurt. Lots and lots and lots of cheese. Oh, and bacon.

So I had an idea: I’d sub creamy avocado for the dairy and—bam—rockin’ lunch. Plus, avocado is a source of healthy fats. In the end, I like this more than baked potatoes with sour cream. I almost like it more than baked potatoes with cheese and bacon. Almost.

Baked Potato II

I feel silly giving you a recipe because this is so easy:

  1. Bake (or microwave) potato
  2. Smash or blend avocado until smooth
  3. Add a splash of lime (or, if you’re like me and love citrus, add the juice of one lime) to the blended avocado.
  4. Add a small amount of freshly chopped parsley and dill to the mix.
  5. Add feta to the avocado-lime mixture and blend.
  6. Spoon a dollop of avocado dressing on potato.
  7. Top with chopped fresh parsley and/or fresh dill.

I loved the addition of the salty cheese to the mix, but you can leave that out if you’d like—or if you sprinkle shredded cheese onto the potato before topping with the avocado mix.

I’m starting to see that limiting my food options has forced me to try combinations I never would have tried before. It’s safe to assume I’ll probably try something even crazier tomorrow.

Here’s hoping it’s edible.

What’s the weirdest food combination that you actually like?

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February 15, 2011   20 Comments

V-Day

tumblr_lgh6zttlne1qccwo7o1_500_largephoto from we heart it

Well happy Valentine’s Day guys.

I’ve never been much a fan of this holiday, which is lucky for The Man. I don’t see the need for flowers, especially when he does so much for me on every other day. Also, I despise jewelry store commercials.

I’d love to tell you about my wild weekend but I basically sat in bed getting over my sickness and working nonstop to meet my deadline today. (Which is to say, hearing about my weekend would probably bore you more than being at work.)

However, I do have two really great meal ideas for you.

WARNING: Craptastic photo ahead. It’s the pitiful lovechild of dim lighting and the iPhone. Proceed at your own risk.

Modified BLT

This is a modified BLT: bread, lettuce, tomato and feta-avocado spread. Right, so this is gluten-free bread but I’d advise you to use regular bread if you can. Maybe I haven’t been gluten-free for long enough to forget how utterly awesome wheat bread is. Whatever the reason, I find gluten-free bread super dry and overly sweet.

The first step: Turn an avocado into guacamole and add some feta cheese. I’m avoiding cow’s milk dairy (just in case it’s behind my fire feet) so I’ve been eating sheep’s milk feta. Feel free to use your favorite cheese here.

Spread the avocado mixture on each side of the bread. This is the glue, people. Don’t skip a side or your fillings will fall all over the place and probably end up on your white couch.

Then add tomato slices and lettuce to either side. Slap ’em together and—done.

Potatoes with pasta sauce

Seriously guys, I have no excuse for this photo. Only I do. I was using an iPhone. I only had one light on. And I was antsy to actually eat. You understand. Trust me that the dish tastes about 100 times as good as it looks.

This is roasted red potatoes covered in this tomato sauce with zucchini (don’t squint, you won’t be able to see it), sheep’s milk feta (go ahead and use your favorite cheese here—Parmesan would be good), and parsley. I’d never considered dousing potatoes in marinara until I did it by accident. This is kind of awesome.

And, that, dear friends, is it.

Wishing you a gorgeous secret Valentine who arrives bearing chocolate.

Are you a V-Day fan?

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February 14, 2011   20 Comments

Classic Raw Coconut Macaroons

Raw macaroons

Good news and bad news today, friends. Let’s start with the bad and get all our pessimism out nice and early.

Bad: I think I’m getting sick. I can’t be sure if it’s an actual sickness or the effects of a new medication I’m taking, but either way the results are dizziness, chills, and an overwhelming desire to sleep.

So, I pretty much look like this whenever I’m not working:

Tracey Sleeping

Good: Dinner last night rocked.

I’ve mentioned my love for tilapia before but in case you missed that post, let me explain. It doesn’t stink up the kitchen, sink, pans, or trash like salmon. It tastes really good and yet it’s healthy. But the best reason: it cooks in five minutes. Seriously.

Lemon tilapia with capersYes, that looks ugly, ugly. But I promise it tastes really good.

We sautéed the fish in olive oil and added capers and lemon juice. Awe—wait for it—some.

The Man also heated up some Trader Joe’s sweet potato bisque, which is by itself really good, but even better with goat cheese. Try it.

Sweet potato soupThe white stuff’s goat cheese. It makes the sweet potato soup tangy and 100 times more delicious.

Finally, dessert. Guys, I’ve never gotten on board the raw macaroon train. I’ve never tried to make them and I actually thought, “How good could those be?” But then I wanted to just try. And oh my goodness are they good.

Raw macaroon

See? And then there’s the few I dipped in Nutella for The Man. He reported back that they were, as expected, awesome.

Raw macaroons

I love these because they taste like real macaroons. I love these because they require zero cooking. I love these because they’re ridiculously easy to make. Here’s how:

Classic Macaroons
Adapted from Rawmazing

  • 2 cups dried, unsweetened coconut
  • ½ cup almond flour
  • ¼ cup coconut butter
  • ½ cup maple syrup
  • 1/8 teaspoon vanilla
  • Sea salt to taste

Mix all ingredients together. Roll into balls. Refrigerate until solid.

The only thing that would have made the night better is a maid who could clean the kitchen.

Any takers?

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February 10, 2011   17 Comments

Foodily, Foodily, Foodily Life Is But A Dream

Foodily

As many of you know, I’m what some would call—brace yourself—a picky eater.

I KNOW.

It’s a crime. It’s a big, red A stitched to my shirt only it’s not an A it’s a P.

When I go to dinner with people or attend cocktail parties or anything else involving food, someone inevitably points at that scarlet letter on my chest and mocks me. It usually goes something like this:

MOCKER: You don’t like onions?
ME: Nope.
MOCKER: Have you even tried them?
ME: Yeah. I just don’t like them.
MOCKER: But have you tried them caramelized?
ME: Yup.
MOCKER: Because they’re so much sweeter when caramelized…
ME: Yeah, still don’t like them.
MOCKER: They’re so good though. How could anyone not like them?
ME: I like capers. How could anyone not like them?

And so on.

The same thing happens when I try to find recipes that omit foods I hate. So you can imagine how excited I was when The Man forwarded me a link to Foodily.

Go to that site. Type in whatever you’re craving. Maybe it’s spinach and artichoke dip. Maybe it’s marinara. The site pulls recipes from all over the web. But…

But!!

The best part is that there’s a field where you can fill in ingredients you don’t want to include. So search spinach and artichoke dip minus mayo (gag) or onions (ick).

I have a feeling this site will revolutionize my recipe searches.

What’s the one ingredient that you’ll never, ever eat again?

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February 3, 2011   39 Comments

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