With holiday entertaining in full swing, this week’s feature recipe is a gluten-free, dairy-free and sugar-free delight that makes a lovely appetizer to tease the palette, or a light dessert to follow a big feast. Sliced Belgium waffles make up these cute miniature “cups” that are perfect to hold a variety of fruit including raspberries, strawberries, figs or melon balls.
1/4 cup Coconut oil
3 squares Baker’s chocolate, unsweetened
1/8 tsp Stevia
1 tbsp Maple syrup
3 Gluten-free waffles (see the recipe here – note that I made plain waffles by substituting the 1/2 cup carob powder with 1/2 cup brown rice flour)
1 Pumelo section, sliced thinly
1/2 cup Wild, organic blueberries (or other fruit of choice)
- Make waffles according to recipe. As waffles are cooking, continue to step 2.
- Heat coconut oil, chocolate, stevia and maple over medium low heat until melted, stirring constantly. Remove from heat and set aside.
- With waffles still warm, use a sharp knife to cut waffles lengthwise along raised edges. Rotate waffles 90 degrees and repeat, cutting waffles into individual square sections.
- Gently toss 3-5 waffle cubes into chocolate mixture and coat with chocolate. You can either coat the entire cube, or simply dip the edges. Remove with thongs, chopsticks or a toothpick, and place on a parchment lined baking sheet.
- Refrigerate 20 minutes, or until chocolate has set.
- Fill waffle cups with sliced pumelo and blueberries and serve.
For all you busy holiday shoppers – this week’s recipe is another quick and nutritious dinner that you can whip up from scratch in just 30 minutes. The trick to preparing this meal quickly is to start cooking the wedges first, which are the slowest to cook. As you’re waiting for them to finish, you then start the next slowest items to cook – the quinoa – followed by the scrambled eggs.
Quinoa is an ancient grain that has a complete amino acid profile, which makes it a great protein substitute for vegetarians. Be sure to rinse your quinoa well before cooking as this grain is naturally coated in a mild toxin to which you may become slowly sensitized if you don’t rinse it away every time.
4 Organic potatoes, rinsed and sliced in thin wedges
2 tbsp Grapeseed oil
1 tbsp Garlic powder
1 tsp Sea salt
1 tbsp Tapioca starch
1 tbsp Brown rice flour
1 cup Organic quinoa, rinsed well
2 cups Chicken broth
1 tsp Sesame oil
1/2 tsp Sea salt
1 slice Ginger
1 cup Frozen vegetables of your choice
1 tsp Extra virgin olive oil
2 Eggs, beaten (optional)
- In a large bowl, toss together sliced potato wedges, grapeseed oil, garlic powder, sea salt, tapioca starch and brown rice flour until well coated. Spread wedges in a single layer over a baking sheet. Bake at 350F for 25 minutes, or until browned. (For best results, cook with the top oven element using the “broil” instead of the “bake” setting).
- As wedges are cooking, heat a pan over medium heat and add rinsed quinoa. Toast quinoa by stirring gently until grains begin to pop. Add broth, sesame oil, sea salt and ginger. Reduce heat to medium-low, cover and let simmer for 10 minutes.
- Heat a seperate frying pan and add 1 tsp olive oil. Add eggs and scramble until almost cooked and still runny. Remove from heat and set aside. (Tip: if you have uncoated stainless steel cookware, heating it first before adding oil will help prevent your foods from sticking. You should, however, never heat an empty pan if it is has a non-stick coating.)
- By now, quinoa should almost be done cooking and grains will have just begun to split open. Add frozen vegetables, cover and finish cooking another 5 minutes.
- Once quinoa is done, stir in scrambled eggs. (Eggs will finish cooking once stirred in with the hot quinoa.)
- Remove potato wedges from oven and serve along with quinoa stirfy. Enjoy!
For those of my readers who might not know – I have the good fortune of working full-time, being a professional musician, an author, food blogger and public speaker. It’s brought me deep satisfaction and variety in my life – but it goes without saying that time is definitely at a premium for me, as I’m sure it is with most people today.
So in honour of tight schedules and our common commitment to eat healthier, this week’s recipe is a simple, healthy and delicious dinner solution that takes only 15-20 minutes to prepare. Best of all, it’s gluten, dairy and sugar-free. I happened to use white potatoes in this particular recipe since they were in my last organic produce delivery, but this is equally as good (or better) with sweet potatoes. And for a nice little twist, I’ve used coconut oil as a healthy substitute for butter. Enjoy!
4-5 Potatoes (or substitute with sweet potatoes), peeled and chopped into 2 inch cubes
1/4 cup Coconut oil
Sea salt to taste
1 tbsp Extra virgin olive oil
1/2 Red onion, peeled and diced
2-3 heads Kale, rinsed and sliced
Sea salt and pepper to taste
- Place cubed potatoes in a large saucepan, and fill with enough water to cover the potatoes. Bring to a boil, reduce heat and cover.
- While potatoes are boiling, heat a seperate saucepan over medium heat. Add olive oil and onion.
- As onions are cooking, rinse and cut kale. Once onions have begun to caramelize, add kale and cover saucepan.
- Check potatoes (they are done once they can be easily pierced by a knife or fork). Once done, drain and add coconut oil. Beat with a hand beater, potato masher or mash with a fork until fluffy. If potatoes seem dry, try adding 1tbsp of water and/or coconut oil at a time. Add salt to taste.
- Kale is done once it begins to become tender, but is still a vibrant green (the kale in my picture was re-steamed, so appears darker and more dull because it’s been cooked longer).
- Serve kale, smoked salmon and mashed potatoes and enjoy!