Cottage Cheese Pancakes {gluten free}

I think these pancakes could fall under the paleo diet guidelines.  Wait, did cavemen eat cottage cheese? Oh well,  I'm pretty sure that cave men ate pancakes. After all they apparently ate muffins, cookies and pie why not pancakes. O.k. so I haven't read up on this new fad. I know it's a pretty basic concept of eating whole foods but as far as trying to figure out exactly what cavemen ate, I'm not sure I really get it. Like coconut for instance? Did cave men eat coconut? Maybe if there were cave men in Hawaii. Coconut is good for you but if cave men didn't eat it then are Paleoians not allowed to eat it either? Why?






These are the random things I think about when I am stalling cleaning the house. I'll bet cave men didn't have to clean their houses errr caves.  The closest to living like a cave man that I get is living with 4 crazy kids running around the house like little neanderthals.

Honestly. Not sure what got me on this subject. Just seeing an awful lot of Paleo recipes out there in the blogosphere. Paleo must be the new gluten free. I'm sure there's some great science behind it.

At any rate, in an effort to reduce our intake of processed carbs/sugars and limit GMO foods in our bodies I have been trying to remake some of our favorite foods without white or wheat flour.

These pancakes turned out to be super easy and tasted great without the wheat flour. Score! Dare I say,

"So easy a caveman can do it!" 

Sorry. Had to.

My mom used to make cottage cheese pancakes for us when we were little. We all loved them. Substituting almond and coconut flour for regular flour adds protein and vitamins. 

Bye Bye wheat belly!

If your thinking cottage cheese sounds really weird in pancakes let me tell you, it's amazing! The pancakes turn out moist and the cottage cheese somehow gets sweet when cooked and tastes very similar to a cream cheese crepe IMO.

Topped with strawberries for extra sweetness and these pancakes will be your new 

favorite healthy breakfast I promise!

*NOTES  I also have used 1 cup spelt flour in place of the almond and coconut flour. Spelt flour is not certified GF but it is a nutritious ancient grain with a deep nut like flavor. Spelt dates back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat. 




adapted from my mom's recipe

TIME    15 MINUTES      YIELDS    8-10 SMALL PANCAKES

Cottage Cheese Pancakes {Gluten Free}

Ingredients

4 eggs
1/2 cup plain, fat free yogurt
1 1/2 cups large curd cottage cheese
1/2 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
real butter to coat pan


toppings
chopped strawberries
honey
or real maple syrup


Preheat a non-stick pan over medium-high heat.
In a medium bowl, beat eggs, add yogurt and cottage cheese. Sift in flours, baking powder and salt.
Using a 1/4 measuring cup, slowly pour batter into hot skillet. The batter will be thin and spread quickly so pour slowly.

Cook for 3-4 minutes on first side until bubbles cover the top. Flip pancakes over and cook 1-2 minutes more. Lower heat if necessary.

Smokey Baba Ganoush {roasted eggplant dip}

Teenagers. sighhhh.  Why didn't anyone ever warn me about how exhausting, annoying and all around taxing teenagers are? I'm pretty sure that had someone warned me I would have planned better. Prepared myself in some way, maybe gone to  pre-conditioning therapy, meditated more or sent him to boarding school at age 13. That would have been smart, best for everyone. Had someone only warned me.








I'm trying really hard to look on the bright side of the situation, see the positive. There are a couple I think. He never did drugs, drank (that I know of anyway) is a well mannered and mostly happy go lucky kid. He is healthy (well until I get through with him after this latest shenanigan anyway) and has potential..... I hope.

Hope. Pray. Wait. That's really all a mother can do when your teenager goes off to college for his freshman year, all expenses paid for by dear old mom and dad and comes home with a big, FAT 1.0 GPA. Yup.

My son. The boy we raised and taught to be responsible, trustworthy and work hard in life. The boy who was in Honors, AP and IB courses throughout high school. The boy who may or may not be cut out of our WIll. Not that we have any money left after throwing it away on what turned out to basically be a one year, $12,000 all expenses paid vacation in Eastern Arizona, middle of nowhere USA.


Hope. Pray. Wait.


Time for the boy to take responsibility for his own actions. Self accountability. Figure out things for himself. Hopefully not crash and burn and when he inevitably does, I pray he will man up and make things right. Finish school and be a strong, smart independent young man who comes groveling back to his poor defeated mom and dad and begs for our forgiveness and tells us how incredibly smart we really were.

What? O.K. so maybe that last part is a bit of a stretch.



Which brings me to baba ganoush. Of course.

BRAIN FOOD, Cardiovascular Health and Free Radical Protection

In addition to featuring a host of vitamins and minerals like fiber, magnesium and potassium, eggplant also contains important phytonutrients, many which have antioxidant activity. 

Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. 

photo source

For more information on how to choose and store eggplant visit World's Healthiest Foods

Smokey Baba Ganoush {Roasted Eggplant Dip}


recipe adapted from Williams-Sonoma's Small Plates by Joanne Wier, published 1998


TIME    45 MINUTES      SERVES    4

Ingredients 

• 1 large eggplant

• 1/4 cup tahini, plus more as needed

• 3-5 garlic cloves, roasted

• 1/4 cup fresh lemon juice

• 1 teaspoon ground cumin  

• salt, to taste

• 1 tablespoon extra virgin olive oil

• 1 teaspoon smoked paprika 

Directions 

Prepare a medium-hot fire in a charcoal grill. 

Preheat an oven to 400°F. 

Prick the eggplant with a fork in several places and place on the grill 4 to 5 inches from the fire. 

Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.  

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. 

Remove from the oven, let cool slightly, and peel off and discard the skin. 

Place the eggplant flesh in a bowl. 

Using a fork, mash the eggplant to a paste. 

Add the 1/4 cup tahini, roasted garlic,1/4 cup lemon juice, paprika and cumin and mix well. 

Season with salt, then taste and add more lemon juice, if needed. 

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. 

Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides.

Bon Apetite!

Preparing for Food Revolution Day with Jamie Oliver: Healthy Snacking

Let's get straight to it shall we? I am under the impression that most of you are busy peeps and don't have time to read about another "The importance of eating healthy" post. So am I, I totally get it! We live in a time where if it can't be done NOW, made NOW or instantly downloaded onto one of our many electronic devices which will tell us how to do it while we drive, change a diaper or get ready for work than forget about it!











Case and point, wait.

A picture is worth a thousand words.........

Totally me on some days.  We all have them.

Moving on.

So how do you teach people who are reluctant for various reasons to eat more healthy foods?

I hear it wherever I go. From strangers, friends and co-workers alike. 

"I just don't have time to make home made meals and snacks!"

"I have no idea how to cook, so why try?"

and when I give them some of my simplest (IMHO) recipes I often get:

"I've never heard of half of that stuff."

or

"My family would never eat that!"

and my favorite...... wait for it......

"But, where's the chocolate?"

While I honestly and truly do understand that the majority of us don't have the means or know how about eating healthy, home made foods it's the complete lack of interest in trying that tends to irk me. I am a work in progress, big time! I am by NO means the epitome of total health. I will always be learning and striving to better myself and teach my kids the importance of living a healthy lifestyle. I can only hope that more people will continue to try as well.

For years I've mentioned these points and tips to friends, family and co-workers with mixed reactions. Mostly I get the for mentioned comments. Many of these people eat fairly healthy given their circumstances, the economy etc. but can do much better!

I aim to teach people how to radically cut down in processed, packaged and sugary foods/snacks and help them gain an appreciation for healthy home made ones. At the very, very least remove the stigma that making things home made is such an unbearable chore.

I was contacted by a representative of Jamie Oliver's last week about getting involved in 

another one of his challenges & fundraisers. School will be coming to an end for my children but I thought this would be a perfect chance to bring some of my simple snacks into work along with the 

recipes for my busy co-workers. 

Cross your fingers for me!

Meanwhile here are a few of my families favorite healthy snacks. I make them in advance, freeze them and pop them out for school snacks, hiking, camping etc.

Gold Fish Crackers made w Cheddar and Sweet Potatoes

Banana Chocolate Crisp Granola Bars

Chocolate Hazelnut Chia Seed Pudding

Peanut Butter Craisen Millet Crispies

 

Lobster Fettuccine in a light Béchamel Sauce

Instead of talking about how much today sucked big time, I'm going to harness my inner  Chi  and  focus on Lobster Fettuccine. It's my happy place.

 HuummmmMmmmmmmm...................



Tomorrow will be a better day. I know it. Period. No big deal, don't worry friends just another day working in surgery with a few surprises and challenges. Nothing a pair of comfy jamies, a glass of wine and a bowl of creamy lobster pasta won't fix. Tomorrow I have the day off and can hopefully spend time with my children and remember what the important things in my life are. Snuggling babies is God's way of gifting you free therapy.












This was supposed to be a Mother's day post, about a wonderful and perfect lobster fettuccine. Perhaps it still is. Food can be a comfort. That does not necessarily mean the usual heavy foods but for me, in finding healthier versions of my favorite dishes. I also find true comfort and peace in times of true  struggle when holding my children (unless they're screaming and fighting in which case their dad finds comfort in them). The snuggles and kissed along my arm that my 3 year old gives me for no reason, the way my 6 year old runs up to the front door every time I come home, how my independent, 'non affectionate' 8 year old son every once and a while really needs a secret hug and kiss before bed. I focus on the fact that my teenage son just finished his first year of college and is on his way home, God bless safely and that although he is strong willed and somewhat stubborn and naive I have faith that he will become a good man.

It is not like me to be so...... I don't know what. Spiritual? Emotional? Goofy? But after a day like today I find blessed peace in focusing on the things that are truly important to me and letting  GO  of the rest of the junk. I've learned that stressing out about things that are in the past and that I have no control of are poison to my well being. That is definitely not to say that I have mastered this concept but that I am getting much better at letting these things go.

Kind of.

Maybe.

It's a work in progress.

Let's just focus on pasta shall we?

1 package fettuccine pasta, cooked according to package directions

2 cups cooked lobster pieces ~  2 tails or if you're lucky enough you can find them in the frozen department from Costco or Trader Joe's like I do.

1 cup dry white wine or chicken broth or water 

1 1/2 cups  thick coconut milk from a can 

1 shallot ~ substitute w 1/4 cup scallion (white part of green onion) 

small handful fresh parsley, chopped 

1 teaspoon dried tarragon 

2 sprigs of fresh thyme, chopped 

1 teaspoon salt 

freshly cracked pepper to taste 

In a large saute pan over medium-high heat sauté shallot 2-3 minutes. Add tarragon, thyme and salt. Stir.  

Pour in wine and deglaze pan using flat spoon. Turn down heat to low and cook 4-5 minutes until slightly thickened and reduced.  Add cooked lobster pieces, pour in coconut milk and  add parsley and  pepper.

I am submitting this post to Tasty Tuesday's 

Trial and Error

Celebrating 49 and Feeling FABULOUS

I believe in trial and error and especially when it comes to what works best for my body and my life.  I will be celebrating the last year of my forties this weekend and I am thinking a lot about my life, and reflecting on many things that have got me to this point, how I feel about myself, and realizing that trial and error has served me well personally, physically, and nutritionally. 

In my journey of almost fifty years, I have experienced definite trial and error when it has come to relationships and defining what I do not want and what I do want, with healthy being at the forefront of all that.  It has been quite a process and as I look back, all the trudging through the unhealthy to open fabulous doors to healthy has been a blessed learning journey to create who I am right now, and whom I have chosen to share my life and I include my hubby, family, and friends through this healthy pondering.   Life is just too short not to take care of ME and it is too short not to be with people who are positive, supportive, real, and who nourish my soul in great ways.  Of course when I was going through the trial and error process, there were days that really sucked, and I allowed myself to feel all the pain of that moment, but all the time never saying “Why Me” but asking God to please “Show me how to be a better person through this, help me believe in your better plan for me, or what the heck are you teaching me now”…it was this kind of faith and belief going through the trials that provided the hope in the positive lesson that kept me going and keeps me going still.  

Moving on to trial and error with my fitness and workouts…now this has really

been quite the ordeal.  As many of you know if you have read my bio, I have suffered a cervical injury, live with diagnosed torticollis, and have undergone two major surgeries, in addition to giving birth to two children.   When injury face plants you to the ground and takes away your quality of life and job, a sense of hopelessness and stripping of who you are can take place…well…that was me a few years ago.  Talk about feeling scared and humbled, well I was that and more, and depended on strength greater than my own to get me through.  I utilized my skills and knowledge of the human body to begin rehabbing myself and although a slow process, I began to create through trial and error, a new modified ME.  I look back on that time and know that I do not ever want to re-visit that part of my life again, and do whatever I can to greatly reduce and hopefully eliminate that.  I am no longer the extreme athlete of the past, but I am happy to be ME, the athlete of today. 

My workouts are all about trial and error.  There are days I may push the envelope too much, and my body screams back later that night or the next day to not repeat that.  That calls for a check mark of that exercise off the list, and return to what my body likes best.  For example, I can no longer do pushups and boy do I miss those, but I can still chest press and fly like no other.  The beautiful part about fitness and exercise is that ALL things can be modified to fit the person.  I love to teach this to my clients and really have a passion for those with injury because I can say “I know how you feel” and truly mean that.  Also, it is about QUALITY moves regardless of the weight resistance being used.  I enjoy working out, sweating, and the way I feel when I am done, but what I really love most is being able to push myself through my workouts and not aggravate my injury…now that is happy success and has been accomplished through lots of trial and error. 

My nutrition relates to trial and error in eating the foods that best fit my system,

body, and overall how I feel energy wise.  If I removed whole grains from my nutrition, I feel a definite drop in energy and talk about constipation…no thanks.  Besides, I enjoy my brown rice and steel cut oats, and what I concentrate on is eating healthy, proper portions, and eating to live and not to feel like “Thanksgiving Dinner” at every meal.  If I eat something that does not agree with me, causes an upset system, then I eliminate that from my intake, but that takes trial and error to figure out, and yes even healthy foods can upset my system like certain dairy for example…talk about colon cramp to the ground…YIKES.  So, with my nutrition I implement what works best for ME, and provides MY BODY with the nutrients that make ME feel at my BEST.  I also agree that people are not generic, so what works for me may not work for another.  Life would be so boring to think that we all fit into the same size life…right?  I would be a negligent and insensitive trainer/coach if I did not listen to what was not working for my clients and tried to force feed some sort of one-size-fits all philosophy down their throats.  I am unable to support those types of ideals, and really that is why it is called “personal” training/coaching.

When it comes to my life, I have been happy with my trial and error education, personally and professionally.  Through my trials, I have become a better person, stronger, wiser, and a person who has woke up and really enjoys the coffee, one who appreciates that hard times bring about greatness, and I am thankful.  I understand what works for me emotionally, spiritually, physically, and nutritionally, and that is HUGE to me living a healthy LIFESTYLE.  I welcome the trial and error and the opportunities that always come from my learning through the journey.  It may not feel good all the time, but that is the reality of life and I would be untruthful with you to say that life has been all peaches and cream.  Life has not promised easy, but it has promised that it can be great.  It is what I have done through my trial and error process that has determined that.  I will close with my favorite “Life is 10% what happens to you, and 90% how you respond to it”. 

                                                                                  

I dedicate this Blog to my Beautiful Mom and Mother-in-law!  I love you dearly and wish you the Happiest of Mother's Day! Happy Mom's Day to all the mothers, grandmothers, and all those fabulous women in that role...you are all truly appreciated for all that you do and all that you are!

      Me and My Mom                                                               My Fabulous Moms!

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding! 

Stay Healthy~ Darla 

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The Best Grilled Fish Tacos on Home Made Blue Corn Tortillas with Mango Salsa, Cumin & Garlic Black Beans and a Healthy and Simple Cinco de Mayo Roundup.

I've lived in the Southwest most of my 30 errrr  something years. Mexico has a big influence here in the Valley of the Sun. Mexican food, style, culture and architecture are all prevalent here in the Phoenix area.

One thing I've never really understood is where the celebration of Cinco de Mayo comes from and why we celebrate it here in the States. I have many friends from Mexico or with strong Mexican roots and not a one of them have ever celebrated Cinco de Mayo. "Sure" they say, "We will hang out and have a cervesa but it's not a holiday in our book."  Part of this was said in Spanish so I'm guessing that's what they said. 

Nevertheless, it is a very good excuse to make some really good food (my favorite cuisine!) and sit out on the patio with an ice cold beverage with friends and family. 

Tonight I'm making grilled fish tacos with fresh mango-jalapeno salsa on top of home made sweet blue corn tortillas and a side of cumin and garlic black beans (not from a can) tonight for dinner. Well, my husband is doing the grilling because I've been officially banned from with in 10 feet of the ol' BBQ since the unfortunate fire the other day. See the end result on Instagram if you're there. It's not pretty.

Fine by me. It's in the triple digits out there!

Fish:

2-3 pieces fresh Tilapia fillets 

2 juicy limes

1 teaspoon olive oil

1 teaspoon cumin (eye it)

1 teaspoon chili powder (eye it)

1 teaspoon garlic powder (eye it)  

Heat your outdoor grill on medium-high. 

In a large zip lock bag place fish and all ingredients. Zip bag closed, toss to coat fish. Let sit on counter for 15 minutes.  

Place fish in a fish grill basket, discard remaining juice and bag. Grill on medium-high heat for 7-8 minutes. Flip the basket over or, using tongs, flip fish. Cook an additional 5-6 minutes until fish flakes easily with a fork.

Remove from heat.

Blue Corn Tortillas:

1 1/2 cups blue corn flour

1 cup spelt flour (can sub w regular, unbleached flour)

1 cup hot water

1 tablespoon coconut oil

1 teaspoon salt

Mix flours and salt. Add water and oil, stir to combine. Let sit aside for 20 minutes to let the ingredients incorporate. Then you will be able to tell if it need more flour or water, a tablespoon at a time. The dough should be thick and not too sticky.  

On a lightly floured surface, take small hand fulls of dough and make into a ball. Using a tortilla press, place a small square of parchment paper on the bottom side and ball of dough on top of paper. Place another small square of parchment paper on top of dough. Press firmly down on tortilla press.  I like to roll out my tortillas even thinner with a rolling pin. The tortilla press helps ensure even, uncracked tortillas.

Place tortillas one at a time onto pre-heated cast iron skillet over medium-high heat. NO OIL! 

Cook for 1 minute on first side and 30-60 seconds on other side. If your tortillas are thick you may need to cook a bit longer. 

Remove from heat and place on a towel covered plate. Place tortillas in a tortilla keeper or keep them covered with another towel until ready to eat. 

Blue cornmeal has 20% more protein and a lower glycemic index than regular cornmeal.

Spelt Flour

Spelt (Triticum Aestivum Spelt) is a shiny, dark rice shaped grain related to wheat. Spelt flour contains less gluten than normal wheat flour but it is not gluten-free. 

Substituting Spelt Flour for All-purpose Flour:Many recipes will tolerate a cup for cup substitute. As with most substitutes the end result will not be the same and you may need to experiment with quantities to get a product you are happy with.

Spelt has a nice flavor, rather sweet, and is worth trying. I've only ever tried whole grain spelt. It is less springy than wheat (less strong gluten). In a yeasted bread, spelt uses less water than wheat,

Mango Salsa

This salsa is a huge favorite of ours. It is best when made the day before and chilled overnight 

or at least 6 hours.

4 ripe mango's
1 large jalapeño
4 small sweet peppers
1/2 red onion, minced
small handful cilantro, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon white wine vinegar

Peel mango's and cut flesh away from pit. Dice into small cubes. Place in large bowl.
Carefully cut jalapeño down center and using a knife cut out seeds and white veins taking care not to touch them.
Turn jalapeño over cut side down and mince into small pieces. Throw into bowl with mango.
Add minced onion, cilantro, salt, vinegar and spices. Toss to combine.

Cover with plastic wrap and chill at least 2 hours or overnight.

2 cups dry black beans

3-5 cups water depending on your cooking method

1 yellow onion, diced

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

2 teaspoons salt

Soak beans overnight.

I typically use my Kuhn Rikon pressure cooker to cook all of my beans, it's my favorite kitchen toy!  I brown my onion over medium-high heat, add soaked and drained beans and 3 cups water. Turn the heat up to high and bring pressure to second ring. Lower heat to low. Cook for 12 minutes (YUP THAT'S it!) and remove from heat letting pressure drop naturally. 

Slow cooker method: Brown onions in pan add beans, 5 cups water and remaining ingredients. Cook on lowest setting for 8 hours.

Mexican Food Roundup

all from Simply Healthy Family

Typically, tamales, tostadas, tacos, nachos and enchiladas all smothered with cheeses and sour cream are served up the Mexican-American way. It's how we ruin a good thing. It kills me a little each time I see canned cheese served in a Mexican/American restaurant.  Gag!  

For a lighter and more authentic Cinco Celebration try one or all

 {lot's and lot's of good, home made food is how it's done in the Latin tradition}

of these simple recipes instead of the usual carb and cheese laden ones. 

Shrimp, Jicama and Negro Frijole Tosatadas

Simple Turkey Pozole

Last but not least, and I hate to pick favorites {unless you ask my teenager} is...............

Puerto Penasco Ceviche

Puerto Penasco Ceviche







Do you celebrate Cinco de Mayo???

If so I'd love to know how or what your traditions are!