Wednesday, September 26, 2012

Quick Dishes - Creamed Coconut Gingered Carrots

There were carrots in the refrigerator that were supposed to be juiced.   Well good intentions….

The day before trash day is the day to see what remains in the fridge, so… often I will think of a dish to use something rather than throw it out, if I don’t think I  will be using it within a week.

I bought creamed coconut about a year ago and just couldn’t decide what to do with it.  Some people just eat bits of it each day.  I prefer to add it to something.

The two things I really love adding to carrots are ginger and coconut…..


Creamed Coconut Gingered Carrots
Creamed Ginger Coconut Carrots
3 pounds carrots, raw
1/2 cup fresh ginger, sliced thinly
3 pieces un-crystallized Candied Ginger (used Trader Joe's)
1/2 tsp salt
2 ounces Creamed Coconut (used Let's Do Organic)
1/2 tsp cinnamon
1/2 tsp Sodium-free Herb mix  
Prep the carrots, place in water and cook until tender.  Cool slightly. Place cooked carrots and ginger a food processor and pulse until smooth.
 Add the salt, spices and creamed coconut and pulse until thoroughly mixed.
Creamed Ginger Coconut Carrots -  creamed coconut
 Creamed Ginger Coconut Carrots
Serve warm as a side.
Creamed Ginger Coconut Carrots
Yield: 8 sides
Nutrition (per serving): 134 calories, 5.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, 4.3g saturated fat, 0mg cholesterol, 238.2mg sodium, 60mg calcium, 571.9mg potassium, 33mcg folate, 62.4mg phosphorus, <1mg phytosterols, 1.7mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 10.4mg vitamin c, <1mg zinc, 20.4g carbohydrates, 6.6g fiber, 13.9g net carbohydrates, 9.4g sugar, <1g fructose, 0g galactose, 1g glucose, 0g lactose, 0g maltose, 6.1g sucrose, 2.7g protein.

© 2012

Tuesday, September 25, 2012

Pumpkin Season - Gluten-Free Chocolate Pumpkin Cupcakes - Using A Brownie Mix

This is a quick easy way to get your chocolate and pumpkin all in one bite!

This brownie mix has additional chocolate chips in the package, so other brownie mixes may not taste as good without adding about a half cup of chips.

My friend Cathy over at The Dutch Baker’s Daughter has whipped up some good looking Chocolate Pumpkin Cupcakes, I had to go it alone in using a brownie mix. Since I have a couple cans of pumpkin, I will use cake mix next time.

Gluten-free baking takes just a little more adjusting in the liquids or it could be a bit ‘gummy’.

These turned out quite moist.   If removed from oven a few minutes early, they are slightly pudding-like inside.   I liked the both ‘pudding-like and cupcake-like.

I chose not to frost them, so I sprinkled  chopped pecans on top.

Chocolate Pumpkin Cupcake
Chocolate Pumpkin Cupcakes - Using A Brownie Mix
1/2 box Gluten Free Pantry Chocolate Truffle Brownie Mix
1 tsp baking powder (aluminum free)
1/4 tsp nutmeg
1 pinch ground cloves or allspice
1/4 tsp cinnamon
1/2 cup pumpkin, canned
2 tbsp butter
1/4 cup egg white product (or 1 egg)
2 tbsp 2% milk, if needed
1 tsp finely chopped walnuts or pecans, optional
·         Beat pumpkin, egg, spices, extract, butter until smooth, and continue beating in the brownie mix and baking powder, adding milk as needed.  Beat additional minute.  
·         Divide into 10 cupcake paper covered cupcake cups.   Optionally, sprinkle the nuts evenly over the tops
Chocolate Pumpkin Cupcake
Chocolate Pumpkin Cupcake
I stuck a white chip in center of each, did not change flavor
·         Bake in pre heated 350F oven for 20 to 22 minutes.  Check with toothpick at 20 minutes.  Allow to cool before serving
Chocolate Pumpkin Cupcake
Chocolate Pumpkin Cupcake
removed early about 18 minutes
Chocolate Pumpkin Cupcake
baked 22 minutes
Servings: 10
Nutrition (as prepared): 121 calories, 4.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, 2.4g saturated fat, 6.4mg cholesterol, 90mg sodium, 42.5mg calcium, 41.3mg potassium, 2mcg folate, 54.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.3IU vitamin d, <1mg zinc, 20.1g carbohydrates, 1.6g fiber, 18.5g net carbohydrates, 14.4g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 1.5g protein.

© 2012

Tuesday, September 11, 2012

As Summer ends - Cinnamon Oatmeal ‘Chocolate Cookie’ Frozen Fruit + Veggie Protein Smoothie

No matter how much I try to eat other foods for breakfast, I eventually revert back to making a smoothie after a few days of omelets or oatmeal or breakfast casseroles.  Actually, I would rather put the oatmeal in a smoothie!

One of the reasons I try to make other breakfast items is the amount of sugar in the smoothie from the fruit.   So I get my daily allowance of fruit in one sumptuous meal!

For some, it’s their morning cup of coffee, for me it’s my daily supply of chocolate!  My preference is cocoa(cacao), because I can choose how to use it, and which sweetener to add to it.

I’m not sure one can get too much cocoa or theobromine (, a chemical component in cacao bean. There is more info on what theobromine is and what effect it has on the body at Hershey’s.

Well, I just love cocoa and am not really worried about getting too much!

Enjoy this late summer delicious, yet nutritious smoothie!

Cinnamon Oatmeal ‘Chocolate Cookie’ Frozen Fruit + Veggie Protein Smoothie
Cinnamon Oatmeal Chocolate Cookie  Frozen Fruit + Veggie Protein Smoothie
·         1/2 cup broccoli, frozen, cut up
·         1/2 banana, frozen, sliced
·         1/4 cup pineapple, fresh, cubed, frozen
·         2 tbsp old fashioned oatmeal, uncooked
·         2 tbsp cocoa (used a robust tasting natural cocoa)
·         2 pkts. Stevia (1 pkt. = 2 tsp sugar)
·         1/2 scoop protein powder (used a vegan plant protein)
·         1/2 tsp cinnamon
·         1/3 cup homemade almond milk, unsweetened
·         1 tbsp sliced almonds for topping (optional)
·         Place half of milk with remaining ingredients in a blender capable of crushing ice (or a frozen concoction maker). Replace the top on the blender jar.   Or use a tall cup and a stick blender
·         Pulse two or three times.
·         Stir the mixture so that it will blend easier.
·         Pulse again. Add remaining milk as needed.
Cinnamon Oatmeal Chocolate Cookie  Frozen Fruit + Veggie Protein Smoothie
I just love my stick(immersion) blender!
·         After the mixture is completed blended, taste to see if additional sweetener is desired.
·         Serve in parfait glasses, top with a tablespoon of sliced almonds, if desired. Eat with a spoon.
Cinnamon Oatmeal Chocolate Cookie  Frozen Fruit + Veggie Protein Smoothie
Sat down at the desk to eat this, while writing this post!
Cinnamon Oatmeal Chocolate Cookie  Frozen Fruit + Veggie Protein Smoothie
Servings: 1
Nutrition (per serving): 352 calories, 16.5g total fat, 8.1g monounsaturated fat, 3.2g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 2.8g linoleic acid, 3.1g saturated fat, 0mg cholesterol, 195.9mg sodium, 119.1mg calcium, 765.5mg potassium, 62.6mcg folate, 247.4mg phosphorus, 12.3mg phytosterols, <1mcg lycopene, 4.1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 64.2mg vitamin c, 1.9mg zinc, 44.1g carbohydrates, 10.3g fiber, 33.7g net carbohydrates, 15.4g sugar, 4.1g fructose, <1g galactose, 3.9g glucose, <1g lactose, <1g maltose, 4.8g sucrose, <1mg stigmasterol, 20.9g protein, 27.6mg caffeine.
·         This can be made using fresh fruit, but will be liquid instead of frozen.
·         Warning: the top must be on the blender when pulsing, or there will be splashes everywhere!
·         2 tbsp of cocoa may be too much for some, so start with 1 tbsp as the cocoa taste is quite prominent in this smoothie
·         The protein powder adds 60 calories and 11g protein

© 2012

Sunday, September 9, 2012

Easy Pizza - Gluten-Free

I love pizza, only if it could be lower in calories and carbs!

Earlier I made a focaccia bread that is quite suitable for a pizza crust. My original intent was to use that as the crust and spread it thinner.  I am testing a mix1 for a cookbook, so I decided to use that mix instead. The total flour used is 1 1/4 cup + 2 tablespoons. 

The mix used has xanthan gum included, so if your mix does not have it, please add some form of ‘gum’.

I like to add a little flavoring to my pizza crust, is the reason there are seasonings listed with the Dry Ingredients. There is a product called dough enhancer which includes ascorbic acid, soy lecithin and ginger.  I added individual amounts of each ingredient to  mimic that product.

I am usually ‘conservative’ when it comes to adding cheese, so feel free to add a bit more.
Choose what ever you like for toppings as this is more about making an easy gluten free crust from scratch.

Easy Pizza - Gluten-free
 Easy Pizza - Gluten-Free   out of oven
Dry Ingredients
1 1/4 cup Whole Grain Mix - Self-Rising1  (recipe) or any mix that has more fiber than the ‘ well known quick mix’.
2 tbsp flax seed meal (ground flax seeds)
1/8 tsp xanthan gum
1/4 cup garbanzo bean flour
1/4 tsp ginger powder
1/8 tsp ascorbic acid
1/8 tsp unflavored gelatin
1 1/8 tsp yeast
1 tsp soy lecithin granules
1/2 tsp salt
1 tsp Dehydrated Minced Onion
1/4 tsp fennel seeds, crushed
1 tsp Perfect Pinch Salt-free Savory Southwest Seasoning
Wet ingredients
1/4 cup liquid egg product (or 1 egg)
2 tsp raw honey (or sugar)
1 1/2 tbsp oil, grape seed
3/4 cup warm water, (plus more by teaspoon as needed)
1/4 tsp cider vinegar
1/4 cup pepper jack cheese, shredded
4 oz. Parmesan or Romano or Swiss cheese, shredded (real refrigerated cheese)
1 cup spinach, raw, roughly chopped
4 large basil leaves, chopped (about 1/4 cup)
1/2 large diced green bell pepper
1/2 large diced red bell pepper
1 cup onions, thinly sliced in rings (1/2 medium sized)
1 pkg. pepperoni slices (4 to 6 serving size)
1 tsp Bragg's Organic Sprinkle (or other dried herb seasoning or Herbes de Provence)
Prepare the toppings and set aside.
Whisk all the dry ingredients together in a mixing bowl.
Mix all Wet Ingredients together.
Add the Wet Ingredients to the mixing bowl and beat for about 2 minutes, scraping down.
Generously grease a 15-inch baking pan with shortening. Use a smaller pan if you want a thick crust.
Shape and smooth out the dough to the shape of the pan.  Smooth out the top with a little oil.  Cover and allow to rise.
Pre-heat the oven to 400F. Bake the crust for about 10 minutes
Gently place the toppings over the crust in the order you desire, leaving the cheese for last.  Sprinkle the spice mix over the top.  Sprinkle the pepper jack cheese over the top
Easy Pizza - Gluten-Free   ready for oven
Bake for about 20 minutes until bread is browned along the edges.
Sprinkle the remaining cheese over the top, Return to oven for about 10 minutes to melt the cheese.
Easy Pizza - Gluten-Free   adding last cheese
Remove from oven.   Allow to cool about 5 minutes.  Cut and serve.
Easy Pizza - Gluten-Free   serving
Easy Pizza - Gluten-Free
Servings: 6
Yield: 1 15-inch pizza
Nutrition (per serving): 375 calories, 20g total fat, 5.5g monounsaturated fat, 3.5g polyunsaturated fat, <1g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 7g saturated fat, 40mg cholesterol, 674.6mg sodium, 317.7mg calcium, 313.4mg potassium, 51.3mcg folate, 344.1mg phosphorus, 13.5mg phytosterols, <1mcg lycopene, 14.6mcg selenium, <1mg thiamin, 1.2mcg vitamin b12, <1mg vitamin b6, 29.9mg vitamin c, 10.1IU vitamin d, 2.2mg zinc, 31.9g carbohydrates, 5.1g fiber, 26.8g net carbohydrates, 5.7g sugar, <1g fructose, <1g galactose, 1g glucose, <1g lactose, <1g maltose, <1g sucrose, 17.6g protein.

© 2012