Camp Food and Travel Pictures: Cape Hatteras N.C.
23 May 2012 1 Comment
in Recipes, Essay On Health Tags: avocado, bacon, beach house, Berkshires, cabbage, camp food, camping, candida, candida cookbook, candida diet, candidiasis, Cape Hatteras, cast iron skillet, eggs, fish tacos, flax bread, Frisco NC, green veggies, health coach, kale, Mahi Mahi, one dish meal, onion, protein, sausage, snack, travel food, tune sashimi
The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!
Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew! Our little ’84 Jetta was packed with camping equipment and of course, lots of food! The state forest camp grounds were beautiful and totally worth the long drive to get there. We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!
The view of the Atlantic from our camp site in Frisco, NC
First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….
Chipolte, salt and lime on the left and my tamari and wasabi half on the right.
All you need is a spoon, and maybe someone to share the other half with : – )
Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning. So we had to rely on the charcoal grill at our site. Good thing we brought our cast iron pan!
Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.
I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!
One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.
Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too! I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!
Biscuits!
19 Mar 2012 1 Comment
in Recipes Tags: almond flour, biscuits, candida, candida cookbook, candida diet, candidiasis, coconut, dessert, flax, gravy, health coach, lemon curd, organic, pastry, pot pie topping, snack
Gluten-Free, Sugar-Free Coconut Flour Biscuits
Hot from the oven!
Makes about 8-10 biscuits depending on size.
Preheat oven to 425 F. Line a cookie sheet with parchment.
- 1 Tbsp freshly squeezed lemon juice
- 1 shy cup almond milk
- 6 Tbsp organic coconut oil or butter
- 2 Tbsp finely ground flax seeds
- 1/2 tsp baking powder (non-alumininum)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup coconut flour
- 2 Tbsp almond flour/finely ground almonds
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Biscuits with lemon curd, mmmm, breakfast!
Serving suggestion, for dessert, breakfast or a snack, these biscuits go so perfectly with lemon curd and maybe a few wild blueberries. Next week I’m making dinner for some friends and I think I will make a curry chicken pot pie with these biscuits as the topping. What do you want to make with these versatile biscuits?
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Chocolate Pecan Bark
06 Mar 2012 Leave a Comment
in Recipes Tags: cacao nibs, candida, candida cookbook, candida diet, candidiasis, chocolate, dessert, health coach, low carb, low carbohydrate, no sugar added, pecans, quick recipe, snack, unsweetened chocolate
Ingredients: chocolate, chocolate, pecans and cacao nibs.
This recipe is super easy; all you need are some chocolate chunks and your choice of nuts and seasoning. I used two-thirds Scharffen Berger semi sweet chocolate and one-third unsweetened chocolate. I melted the chocolate in a double boiler, then mixed in a few cacao nibs and lots of pecans. I think the next kind I’m making will be chocolate cayenne almond bark!
Make them any shape/size you like
Drop the melted chocolate and nut mixture onto parchment paper and let them cool completely. Done and ready for gifting, sharing and eating!
Homemade chocolate!
Japanese Burrito
28 Feb 2012 1 Comment
in Recipes Tags: bread alternative, candida, candida cookbook, candida diet, candidiasis, canned tuna, green veggies, greens, health coach, herbs, hot sauce, mayonaise, Nori, one dish meal, onion, protein, quick meal, salad greens, sea vegetable, snack, tuna, wrap
Tuna prepared with mayo, salad mix, sheets of nori and hot sauce: combine and eat!
I love nori, it’s a really versatile sea vegetable that makes a great wrap for sandwich fillings. You can use any of your favorite cold sandwich fillings rolled up in a sheet of crunchy, mild tasting nori. Today I grabbed a bag of baby salad greens, my favorite hot sauce and a couple of cans of tuna. I prepared the tuna with mayo and onion, some spicy Dijon mustard, a splash of balsamic, salt and pepper and the juice of 1/2 a lemon.
Layer mixed salad greens, prepared tuna and some hot sauce, then roll it up!
A healthy wrap is a green wrap!
Nori is considered to be a “super food” because it is packed full of vitamins, nutrients and even some rare trace elements. Nori is very high in protein, iron and vitamin C. It is also a great source of vitamin A, vitamin B2, iodine, potassium and magnesium. Nori seaweed has been shown to moisturize dry skin, improve circulation and detoxify the skin. SeaSnax is a company that makes roasted, lightly oiled and flavored nori sheets. Their snacks are crunchy and salty and satisfy like potato chips with the added benefit of being highly nutritious!
Date Coconut ‘Fudge’
02 Aug 2011 2 Comments
in Recipes Tags: cocoa powder, coconut, dates, fiber, potassium, protein, raw, snack, vegan
Clearly these are not on the candida diet, they are however nutritious, raw, vegan spheres of deliciousness. This recipe was sent to me by my friend Jess who accepted my offer to make these for her, everyone needs a taste tester! The original recipe calls them ‘Bliss Balls’ and they are blissfully good and round but the name just seems a little over the top. The texture of this naturally sweet snack is similar to fudge due to the dates and Dutch process cocoa powder, yum! These snacks are packed with protein from the almonds, and full of fiber from the dates, which also provide energy-fueling carbohydrates and have more potassium than bananas.
I was too busy cuddling Jess's new baby to remember to take a picture of these yummy treats! Thanks to EcoBeautyEditor for the picture.
Ingredients:
1 1/2 cups raw almonds
1/2 cup unsweetened cocoa
2 cup dates
2 tsp coconut, plus more for rolling (optional)
Enough water to make it sticky
Grind nuts in a food processor. Add in dates, cocoa and coconut. Blend until mixed, then slowly add in water until the mixture is sticky but stays together. Roll into golf ball-sized balls, and cover with shredded coconut. These remain fresh in an air-tight container for a week but I bet they’ll get eaten way before then!
Nuts and Seeds Cookies
25 Apr 2011 4 Comments
in Recipes Tags: almond meal, almond milk, coconut, coconut flour, coconut oil, cookies, dessert, flax, pepitas, Sesame seeds, snack
Candida diet friendly cookies full of nuts and seeds and dark chocolate chunks!
Yup, they look like cookies and they taste like cookies but they are also a great source of energy, unlike traditional cookies. No sugar means no sugar crash or empty calories. I’ve been playing with the coconut flour I found a few weeks ago and after several successful batches (you are welcome!) and several happy non candida diet taste testers, thanks guys, I think we have a successful, healthful cookie, if that’s the right noun. The original recipe is from the Coconut Secret website (is coconut really a secret?) and their recipe didn’t take into account the very helpful information on how to cook with coconut flour that can be found on the package. Maybe this is the ‘secret’: 1/4 cup of coconut flour is equivalent to 1 cup of wheat flour and for each cup of coconut flour you should use 4 eggs. Easy enough for doing recipe conversions on your own. Here’s my altered, sugar-free recipe for cookies full of all the good stuff and free of all refined white stuff. These are a really tasty, good for you alternative to what we normally consider cookies.
Preheat oven to 350° F
Ingredients:
- 1 cup Coconut Flour
- 1 cup Almond Meal
- 1/2 cup Pumpkin Seeds
- 1/2 cup Sesame Seeds
- 1/2 cup Sunflower Seeds or unsweetened coconut flakes
- 3 ounces dark chocolate chips (or cacao nibs)
- 1/2 tsp Sea Salt
- 2 tsp Baking Powder
Mix together dry ingredients and set aside.
Wet Ingredients:
- 3/4 cup almond milk
- 1/2 cup Coconut Oil, heated to liquid
- Stevia to taste
- 1 Tbsp Vanilla Extract
- 2 large organic eggs, lightly beaten
- 3 Tablespoons ground flax whipped into 1/4 cup water until it becomes a sticky, thick mixture.
Mix together wet ingredients and blend into dry ingredients. Batter should be stiff, yet moist. Using a spoon, about the size of a Tablespoon, form cookies and place on a cookie sheet. Flatten cookies slightly. Bake 15 minutes or until golden around the edges. This will make about 42 cookies and here’s the nutrition information I figured out per cookie:
Calories: 92 Carbohydrates: 2 Fiber: 2 Fat: 8 Protein: 2.3
The black sesame seeds really stand out and they taste good too.
Toasted Cheese on Flax Bread
16 Apr 2011 3 Comments
in Recipes Tags: cheese, flax bread, onion, quick meal, raw milk, scallions, snack, toasted cheese
Mmmmm, toasted cheesy goodness
Cheese and Onion Sandwich
Makes 2 open face sandwiches
4 ounces cheese such as Cheddar, Double Gloucester or Cotswold (I used smoked and raw goat milk cheddar)
2 tablespoons finely chopped sweet white onions
2 tablespoons finely sliced scallions
2 tablespoons mayonnaise
Salt and pepper
2 slices flax flat bread, toasted or untoasted
Raw goat milk is easier to digest
Grate the cheese. Combine in a bowl with the onions and mayonnaise. Add salt and pepper to taste.
Mix it up!
Spread the cheese and onion on a piece of flax flat bread. You can eat it now but I like to put mine under the broiler or the toaster oven until the cheese bubbles and browns just a bit. Throw some fresh chopped parsley on top if you’ve got some and enjoy all that cheesey flaxy deliciousness!
Ever think youd be eating toasted cheese sandwiches on the Candida diet? Me either!
The cheese and onion spread came from The Kitchn, here’s the link to the original recipe: http://www.thekitchn.com/thekitchn/vegetarian/simple-pleasures-cheese-and-onion-sandwich-recipe-111162
A Twisted Classic: Angie’s Zucchini Pesto
10 Mar 2011 2 Comments
in Recipes Tags: easy, flax crackers, foods alive, garlic, lemon, pesto, quick, snack, zucchini
Zucchini Pesto from Angie's Recipes
- 2 medium Zucchini
- 2 Garlic cloves
- 2 tbsp Ground almonds
- one bunch fresh basil, stems removed
- 1/4-1/3 cup grated Parmesan or Romano cheese
- 5 tbsp Olive oil
- 2 tsp Lemon juice
- Salt and black pepper
- Preheat the oven to 400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
- Let the zucchini cool, chop into smaller pieces. They are going in the blender so no worries about uniform chopping. Gently squeeze out some of the moisture and then put the zucchini into the blender or Cuisinart.
- Add the garlic cloves, almond, and basil. Pulse until the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with flax crackers.
Afternoon Crack: Nori Never Tasted So Good
02 Mar 2011 Leave a Comment
in Essay On Health, Recipes Tags: crunchy, healthy, Iodione, Nori, quick, quick meal, salt, seaweed, snack, Thyroid, wasabi
Crispy, crunchy nori snack!
I think I’m addicted! Crunchy and salty, this toasted seaweed snack rules. My love of this recipe may have something to do with my thyroid. Seaweed has a lot of iodine in it and iodine supports normal thyroid function. When I am under stress or feeling a little out of balance sometimes I crave nori or kelp, I know the craving is my thyroid asking for some support. I used to have Hashimoto’s Thyroiditis but that got annoying so I gave it up. Who wants to take Synthroid everyday anyway? Why not make something delicious instead, I’ll have my medicine and eat it too! I found this on The Kitchn and the link that follows is for their recipe, which I tried and then modified, of course.
Not just for sushi, you can eat it as is, crumble over salads or use as a wrap!
Ingredients for Wasabi Toasted Nori:
3 Tablespoons water and 1 Tablespoon sesame oil (or olive oil)
2 Tablespoons powdered horseradish wasabi
5 sheets nori
salt
This recipe is easily doubled, if you decide you really like it!
You should be able to pick up some Nori and wasabi powder the next time you find yourself in that aisle of the grocery store where they keep all of the interesting ingredients.
The international aisle, white people welcome....
Heat oven to 250°F. Or, if for some reason you oven is not functioning you can use your toaster oven. This snack is dorm room friendly!
Combine 2 tablespoons water and 1 tablespoon wasabi in a small bowl and whisk with a fork until the wasabi is dissolved. The wasabi tends to settle to the bottom, so you may need to re-whisk between batches.
Combine the sesame oil, 1 tablespoon wasabi and 1 tablespoon water in another bowl. It will be like a thick paste.
The bowl on the left has wasabi and water, the bowl on the right has wasabi, sesame oil and water.
Take one sheet of nori and fold it in half. Unfold it and lightly paint half the sheet with the wasabi water using a pastry brush. Sprinkle the inside with salt and press it closed. Lightly brush the top with the wasabi sesame oil and water mixture.
Using a pair of kitchen scissors, cut the nori into 5 or 6 strips and transfer them to a baking sheet.
Using kitchen scissors to cut strips of wasabi basted nori.
Repeat this process with each sheet of nori until you have filled the baking sheet. Strips can be close to each other, but should be in a single layer without touching.
Nori, ready to get baked!
Bake for 10-13 minutes, until darkened, dry to the touch, and brittle. Transfer the nori crisps to a cooling rack to finish crisping. Repeat with any remaining sheets of nori.
If you do happen to have any leftovers, I didn’t, store them in an airtight container. They will stale a bit with time, but should still stay crispy for a few days.
Toasted and Popped Pepitas
22 Feb 2011 2 Comments
in Recipes Tags: chipolte, gringa's mole verde, pepitas, snack, tamari, zinc
Need to improve your skin, thyroid function, sexual health or just find a healthy new snack? Pepitas, pumpkin seeds, are loaded with zinc, protein, healthy fats, fiber and crunchy deliciousness! I like mine toasted with a bit of tamari and a dusting of chipotle, yum.
Here’s what you do: cover the bottom of a heavy skillet, cast iron would be best, with a layer of raw pepitas.
Raw pepitas, ready for toasting!
Turn the heat to medium and when you hear the pepitas starting to pop, start shaking the skillet so the pepitas toast evenly without burning. Keep them moving, shaken or stirred, it’s up to you, until the pepitas are nice and toasty brown and puffy!
Toasted pepitas look like raw pepitas but with a tan.
They are ready to eat as is but I like to toss them in a bowl while they are still hot with a teaspoon of tamari and a sprinkle of pepper like cayenne or, my favorite smoky hot pepper, chipotle.
Toasted pepitas tossed with tamari and chipotle
The last step is to throw them back into the still warm skillet (the heat should be off) and toss them around a bit to dry them out so they stay crispy crunchy. Toasted pepitas make a great topping to many cooked leafy green dishes, salads, or a soft fish dish that could use a little crunchy kick. Coming soon: a recipe for Gringa’s Mole Verde that just so happens to be topped with toasted pepitas!
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