Orange Infused Cranberry Sauce

Do you want to know what my favorite holiday is? 
Yup, you guessed it, Thanksgiving! 
It's the one time of year where the whole family comes together for no other reason than to just be with each other while surrounded by a fantastic meal to share. No presents to buy, no hustle and bustle, just good quality time with those you love!

And, where is the best place to celebrate Thanksgiving in my family? That would be my mother's house. She not only has the space for us all to fit comfortably, she also is a rock star at cooking this meal perfectly. My mother has had many years to practice, and let me tell you, there is no other place I'd rather be then where I grew up on this very special occasion. 

Over the past few years, with my parents getting older, us kids have all chipped in with the cooking, bringing a dish or two to share, while my mom just focuses on the three main dishes of the meal—the turkey, the stuffing, and the mashed potatoes. I'm getting excited just thinking about all of it, I can almost smell it!

This year I am bringing some desserts, one being my melt-in-your-mouth dark chocolate brownies, spaghetti squash for a side dish, and also the recipe I am giving you here for my Orange Infused Cranberry Sauce. 

For me, Thanksgiving is not complete without cranberry sauce. I don't even think many people in my family like it besides my mother and I, but that won't stop me. I don't even mind if it comes out of the can. However, I certainly prefer it homemade, and a little healthier with less sugar if I can.

Below is the recipe for my homemade Orange Infused Cranberry Sauce. It's a little on the tart side, which I prefer, but if it is too tart for you, please feel free to add more sweetener until you reach your desired sweetness.

Orange Infused Cranberry Sauce

Ingredients:
2, 12 oz. bags of whole fresh cranberries, picked over for any bad cranberries
Zest of 2 navel oranges
3 navel oranges, juiced (or 1/2 cup orange juice)
1 1/2 cups water
1/3 cup light agave nectar, or about 4-6 packets of Stevia (add additional sweetener to taste)

Directions:
First, zest two navel oranges, and put it into a medium sauce pan. 

Then, juice all three oranges, and strain to remove any seeds. You should get around 1/2 cup of juice.

Then, in your sauce pan with the zest, add in your water, orange juice, and agave, stir to combine well. 

Turn your stove on to high heat, and bring the water mixture to a boil.

Once the water has reached a boil, add in your whole cranberries, stir, and let the water return to a boil. Once the mixture has reached a boil, reduce heat to simmer. 

Simmer cranberries in your water mixture for about 10-15 minutes uncovered, stirring occasionally. Cranberry sauce will thicken as the berries cook down. 

Once you have reached your desired consistency, turn off heat and remove to let cool. You can either serve this warm, or chilled over night. 

Makes about 5 - 5 1/2 cups.
This recipe is gluten-free, nut-free, and vegan.

The Best Gluten-Free Bread in Town!

Product Name: Canyon Bakehouse 7-Grain Gluten-Free Bread
Manufacturer: Canyon Bakehouse
Overall Rating: 4.8
Taste: 5
Texture (right out of the bag): 5
Texture (toasted): 5
Shelf Life: 5
Cost: 3.8 | $6.99
Company Website: http://canyonglutenfree.com/

Review: Over the past 5 years, I've searched high and low for the best gluten-free bread available in the Capital District. I've tried breads from local gluten-free bakeries and restaurants, which were fairly good, but way too expensive. I've tried making some on my own at home in my bread machine, which again, was okay, but not great and was very time consuming. And, I've also tried countless loaves off the shelves and freezers of a my local supermarkets before finding my favorite gluten-free bread to date. 

And, the best gluten-free bread in the Capital Region goes too....drumroll please...Canyon Bakehouse's 7-Grain Bread!

Canyon Bakehouse is not a local company—which I would prefer—but located in Loveland, Colorado. Canyon Bakehouse has a mission, which is to create delicious and nutritious gluten-free breads that the whole family will enjoy. They wish to create breads with the same flavor and texture of "regular" bread to those adhering to a gluten-free diet. And, let me tell you something, they hit this one out of the park. 

I found Canyon Bakehouse breads at one of my favorite local markets in Albany, the Honest Weight Food Co-op. The Co-op carries and sells this 7-Grain bread for $6.99 a loaf, which isn't cheap, but wasn't so high either that I was unwilling to give it a try. It looked good, and looked a lot like regular bread, so I picked one up, and brought it home. You can find this bread at the Co-op located on the regular shelf, not the freezer, with all of the other breads and wraps.

The texture of this bread is simply fantastic. Right out of the bag, it's soft and pliable like "regular" bread, and most certainly is not dry, like some of the others I've come across. It is light and airy, and not too dense like a lot of other GF breads tend to be, and has just a hint of sweetness. I was simply amazed by the taste and texture of this bread. It was everything I had remembered "regular" bread to be, and it is also good for me. Bonus! This bread, and many of the others that Canyon Bakehouse sells, are made with 100% whole grains, have 2g of protein and 2g of fiber, and is also dairy, nut, and soy free. 
Wow, right? 

I've also tried their Mountain White bread when the Co-op was out of the 7-Grain variety—apparently I'm not the only one who is in love with this bread— and it too is delicious. It has the same great texture, and the same great taste, but just a little more "plain jane" without the whole grain "seeds" that I love in the 7-Grain variety. The Mountain White variety is still a great nutritional choice since it is also made with 100% whole grains, and has 2g protein and fiber like the 7-Grain.

The Co-op also carries Canyon Bakehouse's Rosemary and Thyme Focaccia. I haven't tried this yet, but I'm definitely intrigued, and plan to give it a try soon. Based on my experience I've had thus far, I am sure it is spectacular too.

So, if you are looking for that perfect gluten-free bread, I would give this bread from Canyon Bakehouse a try. I think you might just forget that you are even eating gluten-free bread altogether, and end up enjoying that sandwich, toast with your eggs, or what ever you fancy, that much more.

Please let me know if you give it a try, and what you think. I'd love to hear your thoughts.

Eggplant Pizza Boats with Sausage, Peppers, Onions, and Mushrooms

I was on my way home from work, contemplating what I should make for dinner for my husband and I tonight, and for some reason, all I could think about was pizza. Pizza...pizza...pizza... Man, I sure do love pizza. However, I wanted to make something that was quick and easy, and something that was a bit healthier than regular pizza. There's no need for a carb overload right before bedtime. Plus, the thought of having to make my own pizza dough from scratch, and all that goes along with doing that made me not like the idea as much anymore...so, I thought to myself, Nah, I think I'll pass on regular pizza tonight. 

So, then I began thinking about all the vegetables that I love on pizza normally...like sausage, peppers, onions, and mushrooms! You have got to have mushrooms! Well, that is, unless you are my brother. My brother really dislikes those little fungi. I do have to give him credit though. He does, every so often, try one just to see if maybe, just maybe, his taste for them has changed. And, so far, the verdict for him is still the same. "Yuk! Yuk! YUK!" 
So, if you are anything like my brother when it comes to mushrooms, just ditch them, and add a different vegetable of your choice that you really like on pizza instead. Maybe olives, garlic, broccoli, etc.

Now came the point of my pizza-like journey where I had to figure out what I should use as the vehicle for these delicious pizza toppings? Then, I thought about a fairly recent dinner I had at my parents house. They had ordered (normal) pizza for themselves, and on the one that everyone liked the most had eggplant on it. So, I decided to give it a whirl and use eggplant to house all of my delicious pizza toppings! And, guess what? It worked out beautifully. Before I decided on the eggplant, I thought about using squash. I'm betting that it would work out well too, but the eggplant just seemed to be a little bit more of an appropriate Italian choice, don't you think?

After I decided on the eggplant, I then roasted it in the oven while sauteing all the vegetables and cooking the sausage. Then, after everything was done only a short time later, I assembled them, and put them back in the oven just until the cheese was all melted and bubbly. And there you have it, Eggplant Pizza Boats! Sounds good, doesn't it?

These pizza boats were not only super healthy and the perfect quick and easy dinner, but they were also delicious and packed with flavor. If that's what you are looking for, I strongly suggest giving these a try. My husband couldn't stop saying how good they were. So, as I've told you before, when he says something is good over and over, you know it is.

This recipe is written for two servings, so if you are making them for a family, just increase your measurements accordingly. Feel free to try your families favorite toppings in place of mine. I'm sure whatever floats your boat will work! (Get it? Floats your boat...yeah, yeah, I know, but I couldn't help myself with that one.)

I hope you enjoy these delicious boats of goodness as much as we did! Let me know what you think by using the comment area below!

Eggplant Pizza Boats with Sausage, Peppers, 
Onions, and Mushrooms
Ingredients:
Extra Virgin Olive Oil (EVOO)
Cooking Spray
1 large eggplant, cut in half
1 green bell pepper, seeded and diced
1/2 yellow onion, diced
5 oz. baby bella mushrooms, quartered
3 links Premio Hot & Spicy Italian Chicken Sausage, casings removed
1 cup of your favorite jarred gluten-free tomato sauce, or homemade
1/2 cup shredded Part-Skim Mozzarella cheese, divided
1 tablespoon grated Parmesan Cheese, freshly grated or in the can
2 teaspoons dried Italian Seasoning
salt and pepper, to taste

Directions:
Preheat oven to 400°. 

Take eggplant halves and place them on a rimmed cookie sheet lined with aluminum foil and sprayed with cooking spray, flesh side up. Sprinkle a dash of salt and pepper to the tops of each eggplant half, then drizzle each one with a little EVOO. Roast eggplant for about 30 minutes, or until tender. Remove from oven and let cool for 5-10 minutes. Turn oven down to 350° and keep on for the last step of the recipe.

Meanwhile, in a medium frying pan sprayed lightly with cooking spray, saute vegetables for about 5-8 minutes, or until soft. Remove from pan and put in a medium sized mixing bowl.

In the same frying pan that you just sauteed your vegetables in, cook the sausage thoroughly until no longer pink. Remove from pan and mix into the bowl with your sauteed vegetables.

Premio Chicken Sausage is a great Gluten-Free Choice!

Now that your eggplant has cooled off a bit, take a knife and score the eggplant where you want to scoop it out, leaving about 1/4" from the sides to make sure you have "walls" to support the toppings that will go in your boat. 

Scoop out the middle flesh of the eggplant with a spoon, and put the it onto your cutting board. Chop the eggplant coarsely that you just scooped out up, and add it to your sauteed vegetables and sausage mixture. 
Add tomato sauce (unheated), and mix everything together well.

Scoop the vegetable and sausage mixture evenly into your two eggplant boats. Pile it up high, and top with mozzarella and parmesan cheese, and your italian seasonings. 

Put back in the oven and bake for 5-8 minutes, or until the cheese is melted and bubbly.

Serve immediately. Enjoy!

Serves: 2
This dish is gluten-free and nut-free. This can easily be made vegan/vegetarian by replacing the sausage with your favorite protein replacement, or adding additional vegetable toppings.

Colorful, Crunchy Vegetable Salad

Once I had to gluten-free, salads were my lifeline. I always knew that vegetables were pretty safe, so if I went out to eat, that's usually what I would order, with no dressing, no croutons, no...well, you get the idea. 

After a while, a girl can get kind of bored with the same old salad, time and time again, right? This salad here is a little different, but delicious and super easy to make. I am very fond of crunchy foods, so this is the perfect salad for me. There is no lettuce, just small chopped, colorful, crunchy veggies with a little bit of rice vinegar and olive oil. 

The herb that makes this salad sing for me is the cilantro. If you are not a fan of cilantro, just use your favorite fresh herb, be creative. I'm sure fresh oregano, basil, or parsley would also be delicious!

Colorful, Crunchy Vegetable Salad
Ingredients:
2 large bell peppers (green, or multi-colored), chopped equal-sized squares
1 large radish, chopped in equal-sized cubes
1/3 head of broccoli, florets chopped small
1 baby seedless cucumber, chopped equal-sized cubes
1/4 cup baby carrots (already peeled), sliced about 1/8" thick
1/2 cup cherry tomatoes, halved once, then halved again
2 Tablespoons fresh cilantro, chopped fine
1/3 cup rice vinegar
1/4 cup extra virgin olive oil
Sea salt and crushed black pepper to taste

Directions:
Chop all vegetables listed through tomatoes about the same size, and combine in a medium sized mixing bowl. 
Add cilantro, vinegar and olive oil. 
Add salt and pepper to taste. 
Stir to combine and serve. 
Enjoy!

This recipe is gluten-free, nut-free, and vegan.

Banana Bread Mini Muffins

I love banana bread, especially when it's warm, and fresh right out of the oven! It definitely has to be one of my favorites...although pumpkin and zucchini are also pretty darn close, but..., I still think I like banana the best.

I've been making this same banana bread recipe for many years...maybe close to 10 or 12 years now. So, with that said, you know it has to be pretty good. I've made it for various occasions, and in many different forms such as mini muffins (as I am sharing with you today), loafs, and also in bundt pans. However, when I first started making this recipe I wasn't gluten-free, as I am now. So, since then, I've had to make some minor adjustments to the original recipe, and yet, it is still a keeper. 

I first saw this recipe made on the Food Network. They had Marion Cuningham come all the way from the Kona Inn in Hawaii to make her famous banana bread recipe. Since I love banana bread so much, I tuned in and watched. It did look fantastic, and I figured if the Food Network had Marion come all the way to New York from Hawaii to demonstrate how she makes her banana bread, it had to be good. And, it is.

This recipe is probably similar to most, but I think it's the shortening (which I substitute coconut oil for, since it's a healthier fat) that does the trick. The edges get nice and crispy while the inside stays moist. I absolutely LOVE the crispy edges. 

This recipe is very easy to make, and takes little time, especially if you make the mini muffins. 

I hope you make this recipe and enjoy it as much as I have over the years.

Banana Bread Mini Muffins
(adapted from a recipe on the Food Network)

Ingredients:
1 1/4 cup gluten-free flour (I used Jules GF AP flour)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup coconut oil
3/4 cup sugar
3 ripe bananas, mashed
2 eggs, slightly beaten

Directions:
Preheat oven to 350°. 
Spray muffin tin with non-stick cooking spray.

Stir together flour, salt, and baking soda in a small bowl. In the bowl of your stand mixer, or in a large mixing bowl, mix together the coconut oil, sugar, mashed bananas, and eggs on a low speed until blended well. Add the combined dry ingredients and stir just until the batter is thoroughly blended.

Spoon batter into muffin tin. Batter should come up to just under the rim. Bake for about 18 minutes or until a toothpick comes out clean when inserted in the center of the muffin.

Remove from the oven and let cool for about 5 minutes, then remove muffins from tin and place them on a cooling rack until cooled completely.

Note: This recipe will also make one loaf in an 8 or 9 inch loaf pan baked at 350° for about 50-60 minutes. If you would like to make this recipe in a bundt pan, then double the recipe and cook for about 75-90 minutes also at 350°. Keep checking for doneness with a toothpick in the center. 

This recipe is Gluten-Free, and Vegetarian. It can easily be made Vegan by substituting the eggs with an egg replacer.

Refreshing Blueberry Lemonade

Nothing is better on a hot summer day than a nice tall glass of freshly squeezed lemonade. Well, almost nothing. I'm guessing that a nice dip in the pool might just top the lemonade, but since I don't have a pool in my backyard, this will just have to do the trick.

I came up with this recipe one afternoon in August when all that I wanted to do was to sit back and relax while reading a book on the deck. However, it was a little hot outside, so I wanted something to drink that was icy cold, and refreshing to make the afternoon complete. So, I decided to make some lemonade. Then, I noticed that I had a lot of blueberries left in my refrigerator. So, I thought to myself, "Why don't I try and make some blueberry lemonade? I love blueberries, and I love lemonade...how could this go wrong?" 
It didn't. It was everything I expected. Cold. Delicious. And, refreshing! BINGO!

It is really a simple beverage to make. You can add more or less sugar to your own liking. Plus, you can use pretty much any kind of fruit you have on hand with this method. So, create away, and enjoy!

Blueberry Lemonade
Ingredients:
1 cup fresh blueberries, washed and picked over for stems
Juice from 8 small lemons, or 4 large, drained to remove pulp and seeds
1/2 cup white granulated sugar
8 cups cold filtered water

Directions:
Take the blueberries and about 1/4 cup of your water, and puree them with a blender, or food processor. Then, after you have pureed your blueberries, drain them over a small bowl with a sieve. Try to drain as much of the blueberry juice out of the puree as possible using a spoon to press out any additional liquid.

Now, with all of your lemons cut in half, squeeze as much juice as you can out of them using a juicer (any kind you have will work). Make sure you strain your juice thoroughly to remove any seeds that may have got into your juice. You can use the sieve to strain the juice, or if you like pulp, you can just remove the visible seeds with a spoon.

Pour both the blueberry and lemon juices into a pitcher with your cold water. Add the sugar to the mixture, and stir well to incorporate. I start with a 1/4 cup at a time, tasting in between each addition until the desired sweetness is reached.

Serve in a tall glass over ice. 
Garnish with a lemon wedge and a few whole blueberries. 

Pecan, Craisin, and Feta Stuffed Portobellos

Yeah, I know what you are thinking...those stuffed mushrooms look pretty darn tasty, right? Well, I can tell you that they were...for the five minutes they lasted! 

I have always loved mushrooms, pretty much of any variety, and I used to order stuffed mushrooms regularly when out dining before I was gluten-free. Then, after I was diagnosed ordering stuffed mushrooms—in most restaurants—was no longer possible. Personally, I don't even know why breadcrumbs need to be involved, do you? These little bad boys are breadcrumb-free, and so full of flavor, you won't even miss our little evil counterpart. 

These stuffed mushrooms have a few of my favorite ingredients in them that pack a good punch on the flavor meter; feta cheese, Craisins®, and pecans. The feta cheese brings the salty, the Craisins® bring the sweet, and the pecans bring the crunch! Now that is what I call a perfect trifecta! 

The feta cheese I used in this recipe is not your ordinary feta that you get in the grocery store that is hard, dry, and crumbly. That is what most of the feta that you will find is like on the market today. Well, being half Greek, I can say I know what REAL feta is supposed to be like. First of all, it should always be found in a salty brine. Second, the feta should never be dry, it should be creamy, and soft. At least, that is the kind of feta I have always known. To my surprise, I recently found the feta pictured below at my neighborhood Hannaford, and it's really quite good. I recommend it hands down to all the other store bought feta varieties, even those ones that you may find in a brine. They are just not creamy enough for my taste. This feta, made by Ezra's is fantastic! It's a little more expensive than the others, but totally worth it.

I had these stuffed mushrooms for dinner tonight since I was eating late, but these also could be served as an appetizer at any gathering. They are sure to be a hit! They are super simple, and easy to make. Kalí óreksi! (Enjoy!)

Pecan, Craisin®, and Feta Stuffed Mushrooms

Ingredients:
6 medium portobello mushrooms, cleaned, and stems removed and reserved
1/4 cup pecans, chopped
1 tablespoon Craisins®, chopped
2 cloves fresh garlic, finely chopped
2 tablespoons Ezra's Feta Cheese Cubes
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper
1 tablespoon olive oil

1/2 cup gluten-free chicken, or vegetable stock

Directions:
Preheat oven to 350°.

Clean mushrooms with damp paper towel, and remove stems. Place in a baking dish, top down.

Chop mushroom stems, pecans, Craisins, and garlic and place in a small mixing bowl. Add oregano, and parsley to the mixture, then season lightly with salt and pepper. 

Put olive oil in a small skillet over medium heat. Once oil is hot, add mushroom mixture, and cook for about 5 minutes, stirring often, just until the pecans are lightly toasted. Remove from heat. Pour mixture back into bowl and let cool for 5 minutes. Add feta and mix until combined.

Stuff each mushroom with filling. (Be generous, there is plenty to go around.) Pour chicken, or vegetable stock into the bottom of baking dish.

Place stuffed mushrooms in oven preheated to 350°. Bake for 30 minutes, basting with spoonfuls of stock from bottom of baking dish every 10 minutes. Remove from oven and serve immediately.

Makes 2 servings.
This recipe is gluten-free, and can easily be made vegan by using vegetable stock and omitting the feta cheese.

Grainless Mock Oatmeal

This is a quick and simple breakfast recipe that I think you will find surprisingly good. I stumbled upon a version of this recipe last year when I decided to try a diet that was completely grain- and dairy-free. You may have heard of it already, it's called the Primal Blueprint diet, which is also very similar to the Paleo Diet. These diets go back to primitive times where only lean meats, vegetables, fruits, seeds, and nuts were readily available. Some believe that living like our ancestors did, who originally were hunters and gatherers, is truly the way our bodies were designed to eat and thrive. They also believe that the grains and dairy products that have been introduced to our diets thereafter account for a lot of health issues we have today. 

Now, I don't eat like a caveman all the time anymore, but I have adapted many aspects of this diet into my daily lifestyle because I do see the benefits of it, and to me, it makes pretty darn good sense. In general, I find that I feel healthier eating this way. And, as you probably have already found out for yourself, that being gluten-free has increased your intake of fruits and vegetables anyway just due to the shear safety factor. Since all fruits and vegetables are naturally gluten-free, you don't have to worry about what you are eating. 

This recipe does call for almond butter, which costs a bit more than peanut butter does. I use Maranatha No Stir Crunchy Almond Butter which costs me $6.59 for the jar, where as your generic peanut butter will probably run you about $2.50 for the same size jar. So, if you want, you can substitute the almond butter for any nut butter you choose or have on hand. In the Primal/Paleo diet peanuts are not allowed. Peanuts are actually a legume, and legumes of all kinds are not part of these diet. So, that is why I used the almond butter, plus the fact that I really do enjoy the almond butter in this recipe the best.

Anyway, I'm not here to pitch the "primal way of life" to you by any means, but I am here to share a delicious breakfast option for you that I've created based off of these diet principles. It is not only delicious, healthy and filling, but it is also quick and easy to make. Talk about a win-win!

I hope you enjoy it, let me know what you think!

Grainless Mock Oatmeal
Ingredients:

4 oz. unsweetened applesauce (homemade, or store bought)
2 tablespoons chunky almond butter
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon lemon zest

Directions:

Mix all ingredients together well in a small bowl, and enjoy!

Yup, it's that simple!

Note: This recipe can be served warm by heating it on the stove in a small sauce pan for about five minutes on medium heat, or in the microwave for 1 - 2 minutes.

Makes 1 serving.
This recipe is gluten-free, vegan, and dairy-free.
(adapted from www.paleoplan.com)

Happy, Happy Cinnamon Trail Mix

Why did I call this Cinnamon Trail Mix "Happy, Happy," you ask? 
Well, the answer could be that I've been watching too much Duck Dynasty lately, or maybe that it really does make you Happy, Happy when you eat it. 

It is one of those healthy snacks that will tide you over when you need a little something mid-day, or when you have a sweet tooth and would rather skip the candy bar, or some over-the-top dessert you probably shouldn't have anyway. If you have ever been to New York City, and stopped at one of the street vendors selling roasted cashews, almonds, etc., well, this trail mix tastes just about like that! No kidding!

I try to incorporate nuts daily into my diet because of all their health benefits, as well as using them to substitute in recipes that call for flour. I have used a few types of ground nuts, like cashews and almonds, for crusts in cheesecake recipes, and for pie crusts on several occasions.

According to the Mayo Clinic, nuts when incorporated into your daily diet can lower the LDL (the bad cholesterol) level in your blood, which is one of the primary causes of heart disease. Consuming nuts also reduces the risk of developing blood clots. Other benefits contained within nuts are Omega-3 fatty acids, fiber, Vitamin E, and more.1

Other healthy ingredients found in this recipe is coconut (which I've already praised numerous times for all of its health benefits), dark chocolate (helps control blood sugar, and full of antioxidants), dried blueberries (high in vitamins A, E, and B), cranberries (high in vitamin C and fiber), and cinnamon (regulates blood sugar, reduces LDL levels, and reduces pain caused from arthritis).2


So, do you want to know how to make it? Well, it's pretty easy, but does take some time. You'll need about an hour or so to make it from start to finish.

Happy, Happy Cinnamon Trail Mix
Ingredients:
3 cups mixed nuts, salted
1/4 cup agave nectar, light
3 tablespoons of ground cinnamon
1 cup unsweetened coconut chips (can be found at the Honest Weight Co-op in the bulk section)
1/4 cup dried cranberries
1/4 cup dried blueberries
1 bar dark chocolate, 72% cacao, or higher, chopped coarsely
cinnamon sugar (recipe to follow)

Cinnamon Sugar
Ingredients:
1/4 cup ground cinnamon
2 tablespoons white sugar
Directions:
Mix ingredients and combine well.

Trail Mix Directions:
Preheat oven to 350°. 
Line a rimmed baking sheet with parchment paper. 
In a medium sized bowl, mix agave nectar and cinnamon until combined well. 
Add nuts to cinnamon mixture and mix well making sure to coat all the nuts. 
Spread nuts evenly on baking sheet and place in the oven to roast for about 20-30 minutes, stirring every 10 minutes. Once the nuts are a nice golden brown color, remove and let cool.

On a second baking sheet, spread an even layer of coconut chips and place in the oven. Check every 5 minutes, and remove when coconut starts turning a nice light to golden brown. Be careful not too burn the coconut. 
Remove and let cool.

Once the nuts have cooled, place them in a large bowl. They will still be sticky and stuck together. Gently break them apart in the bowl with your hands. 
Add cinnamon sugar, and toss to coat all the nuts. Then, add your toasted coconut, and the rest of the ingredients. Mix well, and serve.


This recipe makes about 3 1/2 cups. 
This recipe is gluten-free, dairy-free, and vegan (depending on the chocolate you choose).


1. http://www.mayoclinic.com/health/nuts/HB00085
2. http://www.care2.com/greenliving/10-surprising-health-benefits-of-cinnamon.html

Swordfish with Pineapple Salsa

This was a quick and easy dinner I made the other night that I thought I would share. My husband and I just recently came back from a vacation at the beach, and ever since, all I seem to want to eat is seafood. 

So, I went to The Off Shore Pier in East Greenbush, NY and picked some up on the way home from work. The Off Shore Pier has wonderful seafood that they get in fresh daily from Boston. I haven't been disappointed with what I have purchased there once. You can just see the quality of the fish there versus what you would see in your average grocery store. I highly recommend stopping there to pick some seafood up, of your choice, if you are in the area. They are priced the same, or better, than the grocery store I usually shop at.

Swordfish with Pineapple Salsa
Ingredients:
1/2 lb. Swordfish
kosher or sea salt and pepper
juice from 1/2 lemon
1/2 tablespoon salted butter

Salsa:
1/4 fresh pineapple, coarsely chopped
1 tablespoon sweet white onion, chopped fine
1/2 tablespoon cilantro, chopped
1/2 tablespoon fresh lemon or lime juice

Directions:
Heat oven to 425°. Place swordfish on a baking sheet lined with aluminum foil and a little cooking spray to prevent sticking. Season both sides of swordfish with salt and pepper. Squeeze lemon juice on top of side facing up, and put 1/2 tablespoon of butter on top. Place in the oven and bake for about 20 minutes.

While the swordfish is cooking, make the salsa. Mix pineapple and the remaining ingredients together. 

When the swordfish is done, it should be opaque, top with pineapple salsa and serve with rice or side of your choice.

Makes 2 serving.
This recipe is gluten-free.

Homemade Beet Chips with Kale Parmesan Dip

So, what do you do when you have an abundance of beets and kale in the fridge? I say, make chips and dip!
 
Don't get me wrong, I do love roasted beets with thick slices of goat cheese on top of a bed of mixed greens, but this time, I wanted to try something different. I love Terra Chips, I've tried almost all of their varieties out on the market, so I thought I'd give making them a try. 

To be honest, it wasn't that hard. It was a little time sensitive because I tried making them two different ways—baking, and pan frying—since I didn't know how baking them would work out. I had tried making potato chips in the oven once, and wasn't so thrilled with the results. They got too chewy, and not crispy as I would have liked. So, even though I know baking is the healthier option, I wanted to try pan frying half the chips just to see. Heck, Terra fries theirs, so why shouldn't I? And, of course, as I suspected, I did like the pan-fried chips better. First of all, they were much quicker to make. The pan fry time was about a quarter of the amount of time it took for me to bake them in the oven. The fried batch came out a bit crispier than the baked ones too. Overall, the baked ones came out fine, and yes, I would make them that way again. But, you know how it goes, pretty much anything fried always seems to taste better. I think it's one of those Murphy's Law things.

The one thing about beets you should be aware of before making these, is their beautiful red color juices will stain just about anything they come in contact with, so be careful not to get it on your clothing. The juice will stain your cutting board too, but don't worry, eventually it will come out after enough use.

The dip was pretty easy to make as well. It reminds me a bit of spinach and artichoke dip because of the kale and parmesan cheese. Unfortunately, I did not have any artichoke hearts on hand, but if I did, I would have certainly added them into the mix. My husband said it reminded him of the garlic scape pesto I make. Which, I too, agreed with him on. Either way, it was good!

So, anyway, here are the recipes for both the chips and the dip. Enjoy.

Beet Chips (2 Ways)
Ingredients:
4 medium to large beets; washed, dried, and sliced thin
Oil (coconut, peanut, or canola), for both methods
Sea Salt to taste

Directions:
For oven method:Preheat oven to 350°.
For pan frying (when ready): Put about 1" or so of oil in a large skillet and preheat oil to about 350°.

Using a mandolin, slice beets unpeeled to about 1/16". Try not to cut them paper thin as for they will burn too easily. Place sliced beets onto a few paper towels to remove any excess moisture.

For the pan frying method: 
Take dried beet slices and place them in an single layer in the heated frying pan. Cook for about 4 to 5 minutes, turning over half way, or until crisp. Be careful not to cook them too long, or they will burn. Once the are done, remove from the pan and let drain on a few paper towels. Season with sea salt and allow chips to cool completely.

For baking:
Take dried beet slices and toss in about a teaspoon or two of oil, sprinkle with salt, and then place the beets in an single layer on a cookie sheet. Bake for about 20 minutes, checking on occasion to see if they are drying out. Once the edges begin to dry out, flip them over and put back in the oven for about 15-20 more minutes. Keep checking them about every 5 minutes. Remove once chips have crisped. Place on a paper towel and season with sea salt. Let chips cool completely before serving.

Makes 4 servings.
This recipe is gluten-free, vegan, and nut-free if you do not use peanut oil for frying.

Kale Parmesan Dip
adapted from FitSugar
Ingredients:
1 bunch kale (or about 4 cups), stems removed and chopped
4 cloves garlic, minced
1 small onion, diced
1/3 cup water
Sea salt, to taste
3/4 cup greek lowfat yogurt
Juice of 1 lemon
Lemon zest (to taste) 
1/4 teaspoon red pepper flakes  

Directions:
In a large skillet, combine kale, garlic, onion, and water. Set over medium heat, cover and cook stirring occasionally until vegetables are tender. Add more water, a tablespoon at a time, if pan dries out. 

Transfer vegetables to a food processor or blender. Add yogurt, parmesan cheese, lemon juice and zest, a pinch or two of sea salt, and red pepper flakes. Process until smooth.

Transfer to a bowl and let chill for about 1 hour.

Serve with beet chips or tortilla chips.

Makes 6 servings.
This recipe is gluten-free, nut free, and vegetarian. It can easily be made vegan but substituting the greek yogurt for a vegan variety.