Tag Archives: gluten free

Re-Post: Cilantro Citrus Garlic Chicken Slow-Cooked

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 I had to share this delicious recipe with you from Unwind Cooking. 

It is full of goodness from the herbs, garlic and citrus.  If you can use fresh, organic herbs instead of dried.. all the better.  But even dried herbs retain their antioxidant richness, and citrus is awesome. 

Choose organic ingredients, and chop the lemons into bite size pieces, because you want to eat the whole fruit.. there is HUGE health benefit to eating the pith and rind of citrus fruits.

Cilantro Citrus Garlic Chicken Slow-Cooked

Posted by ⋅ January 16, 2013

Citrus Cilantro Garlic Chicken Crock Pot

Cilantro Citrus Garlic Chicken

This chicken only gets better the next day when you can make them into shredded chicken tacos with guacamole. But no need to shred because the chicken falls apart nicely.

Cilantro Citrus Garlic Chicken Slow-Cooked.

Cooking Up the Cure’s Gluten-Free Pizza Dough Recipe

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After only two attempts, I am happy to announce an easy, and quick GF pizza dough that even kids will enjoy.  We have had 2 ‘build your own pizza’ dinners using my recipe, and it was happily munched by all.. ages 10, 13, 17, 26, 28, 47 and me!  ;)

Imagine that after two dinners, I did not snap one photo of the baked product… sheeesh.  We ate them faster than I could reach for my iPhone, touch the camera icon and snap the shot!  Next time I will update with a mouth-watering pic.

Anyway, the flour combo in this pizza lends it high fiber, so you can actually enjoy two minis with no worries.  Choose toppings that are known for solid antioxidant value, and you’re get a super great meal. (Side salad makes a nice veggie boost.)

CUTC Gluten-Free Pizza Dough

  • 2 c. Bob’s Red Mill All-purpose Flour
  • 1 ½ c. Oat or Barley Flour
  • ¼ c. Olive Oil
  • 1 ½ tsp. Sea Salt
  • 6 tsp. Xanthan Gum or Tapioca Starch
  • 2 pkgs. active dry Yeast
  • ½ tsp. Sugar (for proofing)
  • 1 ½ c. very warm Water
  • Add : ¼ c. chopped organic Parsley or Green Onion, or 1 tsp. dry (1 Tbs. fresh) Oregano, if you want to be adventurous

Place yeast and sugar in warm water to proof.  Set aside for 15 minutes.

Place flours, oil, salt and xanthan gum in Food Processor or mixer with dough blade.  Blend until crumbly.  Add herbs if you’re using any, and slowly add 1 c. of the water while processor/mixer is on.  Add as much of the rest of the water until dough holds together and is soft to the touch, but not very sticky.  If it is too sticky sprinkle a little flour and process until incorporated and dough is smooth.

Mini pizza toppings

Mini pizza toppings

Place dough in a glass or stainless steel bowl that has been lightly oiled, cover and let rise for 45 minutes.

I like to pat the circles out by hand to 1/4″ thickness (thinner is better), but you can take 4 oz. of dough (for mini pizzas) and roll with a rolling-pin, or make one large or two medium pizzas.

Top with your choice of sauce, and chopped veggies and herbs.. then finish off with shredded Rice Cheese.

Mini GF pizza

CUTC Mini Gluten-Free Pizza

Bake in lower half of 420º oven for 12 – 15 minutes, or until bottom is golden brown and cheese is puffy.

Will make 6 – 7 small pizzas depending on size.  Also fun for appetizer size pizzas.

~ Enjoy! ♥

Paint a Flower Pot and Cook a Bowl of Happiness

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I pinned photos of cleverly painted flower pots on my PInterest page recently, and got the ‘paint a pot’ bug!  I went down to Ace Hardware and spent more  money on paint than can be justified…although I only bought 3 pints and a pint of primer.  The clay planter pots weren’t much, so I picked up 4 of them.. in different sizes.

Patience is NOT a strength of mine! I had no choice but to prime the first 3 I wanted to tackle, and wait until the next day to dabble with painting them.  The paint colors I chose were a deep turquoise, a hot pink and bright yellow… figuring I could mix them to make orange, purples and greens.

I am not as creative as my daughter or son are, and am happy with simple designs that appeal to my easy to please eye.  So here is how it went:

Flower pots Phase2

Flower pots Phase1

Pots are primed, and first go at color.

Flower pots Phase4

Almost done… tomorrow is the official unveiling!

The cats have been very curious about my activities on ‘their’ porch.  So far no painted cat.

Following is a wonderful meal in a bowl.  The ingredients are high in nutrition, and combined create all you would expect from a pot of comfort food.

This dish can be made with a variety of spices; Indian, Italian, Middle Eastern, Asian or spicy South American.

Bowl of Happiness: Veggie, Bean and Lentil Stew

  • 1 Tbs. Coconut oil or extra virgin organic Olive Oil
  • 3 medium cloves of Garlic, finely chopped
  • 1 cup diced organic White Onion
  • 1 Tbs. Ginger, finely chopped
  • 2 tsp. Sea Salt
  • 1-1/2 tsp. Cayenne
  • 1 tsp. ground Ceylon Cinnamon
  • 1/2 tsp. Allspice
  • 1/4 tsp. Black Pepper
  • 1 organic Broccoli, cut into pieces
  • 2 c. organic Carrots, cut in 3/4″ chunks
  • 2 c. organic Zucchini, cut into bite-size pieces
  • 6 – 7 organic Red Radishes, halved
  • handful of mushrooms (opt.)
  • 15 oz. of Tomato Sauce
  • 1/2 – 1 c. hot Water
  • 1/2 c. organic Red Lentils, or Split Peas, rinsed
  • 1 c. cooked Cannelini Beans (or your favorite bean)
  • Chopped fresh cilantro or parsley, and dried chili flakes for garnish

Yoga pot 1

Heat oil in a large pot or skillet over medium heat.

Yoga pot 2

Add the onion, garlic and ginger. Cook for a few minutes until the onions is translucent. Add cayenne, cinnamon and allspice. Stir mixture for 3-4 minutes.

Yoga pot 3

Add vegetables,  tomato sauce and 1/2 c. of water. Bring to a boil. Add lentils and beans, cover and simmer on low heat until lentils are cooked and  vegetables are tender, about 25-30 minutes.

Yoga pot 4

If needed, add the rest of the hot water for stew-like consistency.  Serve in deep bowls garnished with cilantro and chili flakes.

Enjoy with a tossed green salad in a lemon-garlic-olive oil dressing.

Yoga pot 6

~ Sahtein! (double health) ♥

The PROM photos… and Golden Beets and Radish Side Dish

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I said I would get permission to post Prom Day photos of my son and his sweetheart. He said it was fine to do so.

Having gone to high school overseas where we don’t have a Prom equivalent, I never experienced this event myself, but I surely was excited for them!

Prom 2013, Darin and Olivia 2

Prom 2013, Darin and Olivia

On to the Beets. . . !

I love golden beets!

I also like the color they turn the dish they’re in.. Golden.

This is a simple, healthy (of course) and quick side dish that will add pizzaz to a meal.  We will use green tea to cook the vegetables, adding an antioxidant boost to the already super good for you veggies.

Golden Beets and Radish Side

  • 4 organic Golden Beets, cut in quarters
  • 4 – 5 large organic Radishes, cut in quarters
  • 1 organic White Onion, cut in half and then quartered
  • 1/2 c. brewed green tea (a mild flavor like Sencha)
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbs. Extra Virgin organic Olive Oil
  • Dash of Turmeric
  • Dash of Ceylon Cinnamon

Place cut up vegetables in a medium pot and add tea.  Bring to boil.  Add salt and pepper and turn heat to low.

Simmer for 15 – 20 minutes or until beets are just tender.  Do not over cook… (I like mine with a little crunch).

Strain into a bowl.  Drizzle olive oil on top and sprinkle lightly with turmeric, cinnamon. Adjust salt to taste.

OTHER OPTIONS:

  1.  You can drizzle a little lemon juice on the veggies, and instead of turmeric add a dash of cumin.
  2. Chop parsley and add when served.
  3. Mix in cooked quinoa pilaf.
  4. Add apples cooked with a generous sprinkle of cinnamon and a bit of nutmeg.golden beets, radish and onion

~ Bon Apetit! ♥

Edible Arbors and Quick Mini Healthy Tostadas

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I have been thinking about arbors and trellises lately.  I placed my order for a trellis yesterday, and can’t wait till it arrives.

J has been at work in our backyard again this year, and transformed the area around our mulberry tree and benches by adding new tan bark.  It took three times as many bags of the stuff as I would have guessed… and most of a morning.

So now I long for a trellis with a climbing rose, like New Dawn: The yardstick against which all repeat flowering climbers are judged. In 1997 ‘New Dawn’ was voted the most popular rose in the world at the 11th World Convention of Rose Societies. Silvery, blush-pink, 3″ double flowershttp://cookingupthecure.files.wordpress.com/2013/04/old2bgarden2bphotos2b152.jpg?w=652http://cookingupthecure.files.wordpress.com/2013/04/newdawn1.jpg?w=652

Another thought I had was to grow a vegetable in some unusual way, and today while thumbing through Sunset magazine at my chiropractor’s office I saw the picture below and loved it!

What a great idea.. beans happily growing on a decorative arch.

Runner bean trellis

So gotta get some beans… dialing Jack. :D

Lunch yesterday was a rushed affair.  I had an open house to visit, and Carrot Soup for 14 to make.  One of my favorite new finds are these mini organic corn tortillas from WholeFoods.

Mini Tostadas pkg

If you remember our Good Carb Formula, then you can see that these are very acceptable, and meet the blood glucose test, i.e. fiber x 10 = more than total carbs.  In this case 30 to 27.

corn tortillas nutrition info

And at 27gr of carbs per 4 tortillas, you can have a yummy and filling meal.

Mini Corn Tostadas

It’s fun to add creative toppings and play with flavors.  Since I was literally flying out the door in minutes, I used what was ready and handy to create these…

Mini Tostadas

Guacamole, chopped tomatoes, green onions, chopped radishes, daiya cheese (or rice cheese), jalapeno peppers, and on the side some low fat re-fried organic black beans with cilantro garnish. All the veggies are high in vitamins and antioxidants.

Pop for two minutes in the toaster.. and Viola!  Lunch!

You can add shredded Chicken cooked with smoked paprika, or cubes of baked Cod for a more substantial meal.

Mini Tostadas 2

~To Your Health! ♥

Baked Almond-Crusted Cod in Big Boss Oil-less Fryer

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Quick dinner tonight.  Didn’t get started until 6:10pm!  Luckily, I had taken 4 Wild Caught Cod fillets out of the freezer last night.  I had a bunch of green beans, a spaghetti squash and 4 sweet potatoes waiting to join in a meal, and tonight was the night.

Almond meal has figured heavily in many recipes lately.  From cakes to cookies to my creation this evening.

So here’s how it went…

I steamed the green beans then added some garlic salt, pepper, a bit of e.v. olive oil and lemon juice.

Then I steamed the spaghetti squash, then scraped the insides into a pan, added some coconut milk, touch of salt, date sugar, cinnamon and a dash of turmeric. While that was re-heating on low, I sliced the sweet potatoes into strips, tossed them in olive oil, salt, Aleppo pepper and a dash of sumac.

Sweet potato fries Big Boss

The potatoes cooked in the Big Boss Fryer first… (10 minutes per batch).

Then I prepared the fillets:

Baked Almond-Crusted Cod

  • 4 Cod fillets
  • 1 Tbs. EV Olive Oil
  • 3/4 c. Almond Meal
  • 1/4 c. Rye Flour (substitute with Brown Rice flour for GF)
  • 2 Tbs. chopped organic Parsley
  • 1 Tbs. Nutritional Yeast
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • Paprika, to taste

Rub fillets with olive oil on both sides.

Mix dry ingredients in a flat dish.

Big Boss Fish prep

Cod coated in almond meal, rye flour, parsley and spices

Dip fillets in mixture to coat, then place on tall rack of Big Boss Oil-less Fryer, or preheat oven to 400º F.

Big Boss Fish

Cod baking in Big Boss Fryer

Set timer for 12 minutes (14 if fillets are  thick).  Bake at 400º.  Watch so that crust does not burn.

Squeeze lemon on top and serve with veggies and baked sweet potato fries!  Voilà! Dinner.

Big Boss Fish 2

Baked Almond-Crusted Cod

~ To Your Health! ♥

 

 

Creamy Carrot-Sweet Potato-Millet Soup and Rainbow T-shirts

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I was browsing through some DIY Pinterest pages on Saturday, and a composite photo caught my eye.  It was colorful and since a young person was in one of the photos, I figured it must be a relatively easy project.

I clicked to enlarge the steps depicted and got hooked on the idea!

I saved it onto my Pinterest page.

J gave me 4 white cotton T-shirts a couple of weeks ago, that he brought home from work.  The project called for a white T-shirt.  I remembered them on Sunday… YAY!

Since I spent a lot of time drawing psychedelic style pictures when I was recuperating 2 years ago, I have a box full of rainbow-colored Sharpies and Fabric markers too.  The project called for those.  Double YAY!  The other ‘ingredients’ were a cup, a rubber-band, rubbing alcohol and a dropper. Check!

INSTRUCTIONS: Place the cup under the T-shirt where you want your first drawing.  Using the rubber-band, secure that section to the top of the cup.

Using Sharpies, draw a design with multiple colors, then slowly drip alcohol onto the image and M-A-G-I-C!! Your drawing turns into a gorgeous blended tie-dye like print!

fabric fun pre 1

Sharpie design1 BEFORE the alcohol

fabric fun post 1

Sharpie design1 AFTER the alcohol

fabric fun pre 2

Sharpie design 2 pre alcohol

fabric fun post 2
Sharpie design 2 AFTER the alcohol!

AND at the half-way point of my first Rainbow T-shirt:

fabric fun final

FUN!  I spent an hour playing with color.  It was like Kindergarten all over again.. lol.

I realized it was getting late and I had 3 people, plus J and I to make a late lunch for.  My daughter and her fiance and one of my nephews would be arriving in 2 hours..and since I wanted to make Osso Bucco and 3 – 4 side dishes I had to get cracking!

One of the dishes I have been wanting to try is a Carrot based soup.  As usual, I messed around with a Carrot soup recipe that sounded good, and the result was astounding!

This is now one of our favorite comfort foods.

The Millet adds substance to the soup,  so it’s more like a porridge.  Instead of Crème fraîche I used Tofu and Almond milk, and believe me it didn’t need anything else.  I also added cardamom to the recipe, since I think it compliments the orange veggies well.

I hope you like this as much as we did.

Creamy Carrot-Sweet Potato-Millet Soup (non dairy)

  • 1 Tbs. organic grass-fed Butter (or E.V. Olive Oil)
  • 1 medium white Onion, chopped
  • 4 c. organic Carrots, peeled and chopped (about 7 – 8 carrots)
  • 1 large Sweet Potato, cut into 3/4” squares
  • ½ c. Millet
  • 3 ½ c. home-made or store bought organic Vegetable Broth
  • 1 Tbs. finely chopped fresh Fennel
  • 1 tsp. ground Cardamom
  • ½ tsp. Sea Salt
  • ½ tsp. Black Pepper
  • ½ c. soft organic Tofu
  • 1/2 c. Almond milk
  • Chopped organic Green Onion (opt. as topping)

In  a 4-qt. pot, melt the butter over medium heat.  Add the onion and stir occasionally until translucent and yellow.  Add the carrots and sweet potato. Stir while cooking for about 10 minutes.

sweetpotatoes

Add the millet, vegetable stock, fennel, and seasoning.  Bring to a boil over med-high.  Reduce to low, cover and cook for 30 – 35 minutes until veggies and millet are tender.  Cool slightly.

Transfer mixture to a food processor, in batches if necessary, and process until smooth, scraping down sides.  Add the tofu and almond milk and mix until incorporated.

Return mixture to pot and reheat.  Taste and adjust seasoning.

Garnish with green onions.

Carrot-Sweet potato soup

Creamy Carrot,Sweet Potato, Millet Soup

~ Bon Apetit! ♥

The Olde Pink House Restaurant and Himalayan Dinner

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So, have you seen the Olde Pink House Restaurant in Savannah, Georgia?  It is a child’s and any adult who remains young at heart’s dream-come-true restaurant…!

Yesterday was my birthday… and if I had been able to choose where to go with no limit on distance, The Olde Pink would have been up there on my list.  Forget the fact that I probably can’t eat a thing on their menu.  :)

olde pink house restaurnat, savannah, GA

This is what I thought was the Olde Pink House restaurant, per a website I read…

Below is the actual Pink House Restaurant!!  Disappointing but, pretty in it’s own down to earth way. :)

The Olde Pink House

Well, I opted for the one and only organic Thai food restaurant.. which happens to be in Berkeley.

We hopped in the car and drove to this little place that serves wild caught salmon, brown rice, organic chicken and organic veggies on a special menu.

As we walked  to the restaurant, after parking, we passed by the Himalayan restaurant, which is usually busy.  On a whim we took a look at the posted menu. We all love Indian food but don’t go any more since I can’t eat fatty foods and white rice.

Well, guess what!  They had an organic greens salad and an organic chicken Tandoor!!  You guessed it, we skipped Thai to try this out.  After all, Curry is super full of antioxidants, thanks to Turmeric, garlic, and all the other wonderful spices.

J ordered a Himalayan a Bhutan spicy chicken and veggie dish and the Basil Naan, my son had the Goat Curry, J’s daughter had the Tikka Masala and I had the Tandoor and Salad.  All came with a garlicky Lentil Soup.

My salad had just the right amount of a lovely light balsamic dressing.  You can see the Mango Lassi that J had.Mixed greens and Veg salad_Himalayas

To my utter surprise and pleasure, the Tandoori Chicken did NOT have the usual red coloring on it.  No guilt at all having this meal.  My brown rice was not as fibrous as I would have liked, but I only had a little.  That’s the Tikka Masala and white rice in the background.

organic chicken Tandoori, tikka masala

A good time was had by all.

~ In Good Health! ♥

Spring Blossoms and My Tasty Tuna-Salmon Salad

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Two days ago my co-worker brought a lovely, arrangement to the office.  She cut branches from one of the early blooming trees in her back yard, and simply placed them in a large glass vase with a pink bow to match the vibrant color of the tiny blossoms.  It lifted the atmosphere in seconds, as only flowers can do.

pink blossoms

Awesome pink blossoms

I got home HUNGRY today, after rushing to an appointment straight from work.  My 17-year old was home, and stated he was just as famished.  So we threw together one of our favorite quickie snacks… an upgraded Tuna Salad.

Just a little chopping of ingredients on hand, a few spices, dressing and Voilà…

My Tasty Tuna-Salmon Salad

This light meal features:

  1. Healthy fats
  2. High fiber
  3. High protein
    PLUS
  4. Onions are a major source of a Quercetin, a super-antioxidant
  5. Parsley (one of the world’s seven most potent disease-fighting spices) is an antioxidant, anti-bacterial, immune booster, powerful kidney healer, and enriches the liver!
  • 1 can Light meat, dolphin-safe Tuna in water, drained
  • 1 – 7.5 oz can Wild Salmon, drained
  • 3 – 4 organic Green Onions, chopped
  • 1/4 c. organic Red Onion, chopped
  • 1/4 c. organic Parsley, chopped
  • as many Black Olives as you like, chopped
  • 3 Tbs. or more organic Bread and Butter pickles, chopped
  • 1 Hi-Omega-3 organic Egg, boiled and chopped
  • 1/2 organic Red Apple, chopped (opt.)

Dressing

  • 4 – 5 Tbs. Vegenaise
  • 2 tsp. Mustard (I like spicy Dijon, choose your favorite)
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Celery Seed
  • 2 tsp. fresh Lemon Juice, Cider Vinegar or half and half
  • Sprinkle of Sea Salt
  • Dash of Cayenne (to taste)

In a large bowl mix all dry ingredients together.

In a separate glass bowl,  mix Dressing ingredients until well combined.  Add to dry ingredients and combine with wooden spoon.

Serve on toasted Gluten Free Chia Millet or other whole grain bread.  Top with Avocado and/or Tomato slices.

Can also be served in large organic Romaine Lettuce leaves.

Tuna Salmon salad

My Tuna Salmon Salad

~ In Good Heath! ♥

Beazley House and Flourless Almond Citrus Cake

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I’ve been working on a novel for about 20 years… on and off… and a year ago summoned up the determination to finish it before the end of this year!

It’s not easy when you work, volunteer to cook for events, spend 2 hours a day on the latest nutrition vs. disease findings, plan for talks on the latter topic once a month, try to modify 2 – 3 recipes a week to fit into the Cancer prevention diet, and do the things the mom of a 17-year-old needs to do.  I also get the crochet-something bug once in a while, and the sew-something bug a different once in a while. Not to mention, I have a number of house projects I’m trying to work my way through.

All that is to say… I DO have good reasons for the slow progress on my novel!  :)

So this past weekend J and I decided to go away for the weekend, to avoid distractions, and WRITE!  He to work on his thesis,  me to work on my book.

So we packed the car, fed the cats, watered the plants, emptied the fridge, filled a grocery bag with snacks, my supplements, water purifier and gluten-free bread, and grabbed our laptops and headed north to Napa.

Most all the Hotels and B&B’s were booked solid Saturday night due to it being a Marathon weekend, but luckily we found one available room at the Beazley House.  I loved the name of the place and the photo of the Spring Rose room, so we booked it for Friday and Saturday night.

to Napa 2013

On the freeway to Napa

The drive is under 60 miles from home, so we didn’t waste a lot of time on the road.

Our intention was to leave around 4:00pm at the latest, but we didn’t get on the freeway until closer to 5:20pm.

Beazley house

Approaching Beazley House on the right

Beazley house Napa

Beazley House, Napa

The Beazley House was awesome.  Below are photos of the interior that will give you an idea of its comfy, welcoming atmosphere.

Beazley house front door

Beazley house front door

Beazley house entry

Standing in the Foyer looking at backyard door

Beazley house reading room

Beazley house reading room

Beazley house foyer

peeking into the Living Room from Foyer

We were shown to our room, and given information on the amenities and large variety of restaurants a mere two or three blocks away.  We met some of the other guests, almost all of whom were running in the Marathon.

We unpacked, and scanning menus for a place where I could eat (organic salad or vegetables, maybe wild caught cold water fish).  We chose Tarla’s – a Turkish/Greek/Mediterranean spot.  We were the only couple walking to First Street at 7:30pm.  Tarla’s was busy.

Tarla's Napa

Tarla’s – Napa

J ordered their bowl of very warm Kalamata olives, soft bread rolls and a Greek Salad.  I couldn’t really have any of the entrees since almost all were sautéed in hot oil.. so I opted for a bowl of warm hummus with olive oil and toasted pine nuts, and an organic greens salad.

There was a definite nip in the air as we walk back to Beazley House.

Beazley house srping rose room

Spring Rose room

Beazley house bathroom

our bathroom

 

 

 

 

 

 

 

 

 

 

 

We set up our laptops, checked email, and decided to watch the Food  Network, since we don’t subscribe to TV at all back home.  After an episode of Iron Chef, we decided to turn in so we could get an early-ish start on our writing the next morning.

I was awakened at 4:15 am by the woman next door who figured it was a good time to shower and blow dry her hair!  AAAHHHH!!  I couldn’t sleep for an hour and finally drifted off from 5:30 – 7:30am.  I made myself lay in bed until 8:00.

A buffet breakfast is served from 9:00 – 10:30am.  They asked me about dietary restrictions when I made the reservations, so I was curious to see what they would serve me.  We did some writing until 9:40am and then went downstairs.

Beazley house staircase

Beazley house staircase

I fell in love with the staircase and window seat when I first saw them.

Beazley house breakfast

Beazley house breakfast buffet

There were three people seated at the main table, and we joined them.  The main feature was an omelet baked in ramekins.  The cook came out to ask if I’d like scrambled or poached eggs with the gluten-free bread they had for me.. and I chose the latter.  Unfortunately the bread was swirled with jam and not too tasty but the eggs were perfect.  (I didn’t tell them I don’t eat sugar, I felt it would be too overwhelming.)

I had fresh pineapple, berries and apple chunks on the side.

Then up we went for a morning and early afternoon of writing.  I finished a chapter and was on page 4 of the next when I my energy gave out.  Time for a walk and lunch!

Passing Tarla’s,  we walked through a small shopping mall with a number of empty retail spaces.  At the far end was a Buckhorn Grill, which we have in our town, so we headed for the counter to order a favorite salad of ours…the Yik Yak.

buckhorn napa

Buckhorn Grill Napa

Yik Yak

Yik Yak Salad

After a quick and very productive visit to the McCaulous store (a pair of white pants, three awesome tops and a turquoise leather purse for me, a plaid shirt for J)… we went back to our Spring Rose room for more writing.

It was almost 8pm when we stopped and headed back out for dinner.  This time we took one of the side streets off First and found Grace’s Table.

Grace's Table Napa

Grace’s Table Napa

J ordered the Tri-Mushroom Bisque and Pear Salad, and I ordered the grilled Alaskan Halibut with Wilted Pea Vines,  Fingerling Potatoes, with Preserved Meyer Lemon and Nicoise Olive Sauce Vierge and the Organic Greens with a Pomegranate Vinaigrette.  They steamed the veggies for me and the sauce on them was superb.
A little Food Network before bed, and another 4 am wake-up call as 90% of the guests left their rooms and headed downstairs to pick up the pre-packed Carb snacks the cook had prepared the night before, and made their way to register for the run.

We dozed off again until 8:15am.  Breakfast at 10:00a, writing until 11:30, and then back on the road home.

All in all a productive and relaxing weekend.

Back in my kitchen, I decided to have another go at an Almond Cake recipe that I modified a couple of weeks ago.  The result this time was INCREDIBLE!

This cake is Gluten-Free, Milk-Free, Light, flavorful, satisfying… with no Flour or Oil!

Tell me what you think!

No Flour Citrus Almond Cake

  • 4 Omega-3 Eggs, at room temperature
  • 3 Tbs. lemon zest
  • 1/2 tsp. Almond extract
  • 1/4 c. Xylitol or preferred sweetener
  • 1 tsp. Orange Blossom Water, available at Whole Foods and at Middle Eastern markets
  • 1 1/2 c. fine Almond Flour/Meal
  • 3/4 tsp. ground Cardamom
  • 1 tsp. Aluminum-free Baking Powder (check expiration date!)
  • 1/2 tsp. Baking Soda
  • 1 tsp. Cider Vinegar (can use White Vinegar)
  • 4 packets Stevia or 1/4 c. Xylitol
  • Pinch of Sea Salt

Pre-heat oven to 350º F.

  1. Line bottom of a 9″ round cake pan with parchment paper, and grease it and the pan sides with Coconut Oil or butter.
  2. Separate the eggs, making sure the egg whites go into a clean, dry bowl.
  3. In a large bowl, whisk the egg yolks, lemon zest, extract, orange blossom water and 1/4 c. Xylitol until smooth.
  4. In a separate bowl, mix the almond flour, baking powder and soda, cardamom  until combined. Add the flour mixture to the egg yolks and mix well.
  5. With and electric mixer, whip the egg whites starting on low-speed and gradually increasing to high.  When frothy, add the pinch of salt and vinegar.  As they begin to increase in volume, add Stevia or additional Xylitol a little at a time, as you continue to beat the egg whites.  When thick enough to form soft peaks, they are ready.
  6. Very gently fold the egg whites into the flour mixture a large spoonful at a time, (never stirring).  As you add more egg whites, the mixture will become light and fluffy.  Don’t rush this process.

    almond cake batter

    almond flour cake batter

  7. Gently scoop the batter into your prepared pan, and bake for 35 minutes in middle of oven, until top is golden.
  8. Let cool.  Run a knife around the edge and lift from pan.  Serve with a squeeze of orange or lemon on top.

almond cake

~ Sahtein! (double health) ♥