Vegan burritos (GF)

These burritos are delicious and versatile. They are delicious and healthy as is, but you can add in or delete ingredients to suit your tastes and specific diet.

Since I have officially found out that I am dairy and gluten sensitive, I made these with GF tortillas but you can certainly use any tortilla you want. I also didn’t put any cheese, sour cream, or plain greek yogurt on them due to my dairy free status.

Ingredients

  • Tortillas (4 to 6 depends on how big the tortillas are)
  • 2 cups chopped kale
  • 1/2 cup chopped into but sized squares butternut squash
  • 1/2 cup chopped red bell pepper
  • 1/4 cup onion
  • 1 garlic cloves chopped finely
  • 1/2 cup drained black beans (about 1/2 a 15oz can)
  • Sea salt for seasoning
  • 2 Tpsn extra virgin olive oil

Directions

Preheat oven to 350° and put the tortillas on a pan with aluminum foil. Or if you have a microwave place the tortillas between 2 paper towels and set aside.

Heat olive oil in a pan on medium heat and add in butternut squash. Cook (stirring frequently) until outsides start to caramelize. Add in onion, red bell pepper, and garlic and continue to stir frequently. Cook until onion is translucent. Add in kale and cook until kale is wilting. Again stirring frequently. Add in drained black beans and cook for 1-2 more minutes. Season with sea salt.

After adding the beans, heat up tbe tortillas in tbe microwave or oven. Once they are warm and soft, spoon the veggies onto the tortilla and wrap.

Makes 4 to 6.

Food sensitivity testing results are in.

I suspected for a long time that I was reactive to dairy. For several years I have had (undiagnosed) IBS-D. Being an RN, I have seen how quickly polypharmacy happens. So, I just dealt with this daily inconvenience.

Until the issues with my foot and the continued inflammation that was happening. I decided to take a step back and try to help my body heal itself. So, I eliminated some foods from my diet, dairy and gluten were on top of the list. I had already cut out processed foods and ate organic as often as possible. I have also been transitioning to pescatarian. I hope to make that complete change in January.

I had food sensitivity testing done and I found out that I am sensitive to dairy (except yogurt), yeast, gluten, and several others foods. Three that sadden me are clams, crab, and lobster. There goes several options on my pescatarian plan. 😯

With this new info about myself, I will be digging further into coming up with and finding recipes that are dairy and gluten free. Look for a vegan burrito recipe to be posted soon.

Happy healthy eating and healing!

Paprika chicken with chickpeas

chicken with chickpeasPaprika chicken with chickpeas was a huge hit when I made this a few weeks ago!  It is super easy and it hit all my no gluten, no refined sugar, no dairy diet.
Paprika Chicken with Chickpeas
Feel free to add other spices if you have them on hand, like ground cumin, coriander, even a pinch of cinnamon.
Prep time: 10 minutes Cook time: 40 minutes Yield: Serves 4 to 6
INGREDIENTS
2 Tbsp smoked paprika
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat1 medium onion, thinly sliced
1 14-ounce can chickpeas, drained
2 Tbsp olive oil
1 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup chopped fresh cilantro or parsley
METHOD
1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.
You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate.
Preheat oven to 350°F.
Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.
Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.
Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.
Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.
Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.
Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned.
Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper
#cookathome #cookwithlove #foodporn #paprikachicken #dinner #glutenfree #dairyfree
Recipe by Simply Recipes

Roasted root and winter veggie hash with eggs

Baby it’s cold outside! I swear it smells like it may snow. The best part about the cold months are the delicious veggies that thrive in cold temps. Beets, brussel sprouts, cabbage, broccoli, to name a few.

I recently harvested our sweet potatoes and there is about 50 lbs of sweet potatoes in my garage. So, today I decided to throw together a few items from the garden and local organic grocer. And I came up with this delicious veggie hash with eggs from the coop. Thanks for the delicious eggs ladies!

Ingredients:

  • 1 small beet (zoodle it or slice into thin strips)
  • 1 small sweet potato peeled and chopped
  • 1/2 of small onion chopped
  • 1/2 cup sliced in half brussel sprouts
  • 2 cups fresh spinach
  • 1/2 cup fresh sliced baby bella mushrooms
  • Extra Virgin Olive Oil
  • Sea salt
  • *2 eggs (farm fresh pastured are best)

Preheat oven to 450° Put chopped and sliced brussel sprouts and sweet potatoes in the oven. Remove from oven when starting to turn brown. Then sautee onion in EVOO until translucent, add sliced baby bella mushrooms and sautee for a minute, add in beet zoodles or slices, fresh spinach and then the roasted brussel sprouts and sweet potatoes, season with sea salt. Remove from heat and cook two eggs. Add 2 eggs cooked over easy. * eggs are optional if you want a vegan version.

Vegan Mac n’ Cheese

vegan mac n' cheese
Going gluten free and dairy free hasn’t been all that difficult.  There are a lot of GREAT options now to replace foods that contain gluten and dairy foods.  I expected it to be a lot harder and I expected going dairy free would be the hardest.  It turns out that I don’t miss dairy.  It has been going gluten free that has been the hardest.  I LOVE bread and pasta.  I have since discovered gluten free pasta.  For a pasta that is most like wheat pasta, my favorite is Barilla gluten free pasta.
I made this mac n’ cheese this week.  I served it in my favorite Le Creuset mini cocettes.
And I added fresh, seeded, and chopped jalapeños from the garden.  Yes, it’s December 5th and I still have peppers growing!
The day I made these, my youngest son (he’s 18) came home from school and these were sitting on the counter.  He asked if he could have one.  I of course said, “yes”.  I didn’t offer that they were dairy free and gluten free.  He picked one up and headed off to his room with his after school snack 😉  15 minutes later he was back downstairs asking if he could have another one or if these were supposed to be for dinner.  I told him “no, I just wanted to try to new recipe out today because these are gluten free and dairy free”.  His reply was, “Wow! really.  I liked it a lot and I had no idea!”  I smiled and gave myself a check mark for a “mom win”.
Give this a try.  Finding nutritional yeast can sometime be tricky.  I order mine from Amazon.  I like the NOW brand.
Ingredients
  • 1 1/2 cups raw cashews
  • 3 tablespoons fresh lemon juice
  • 3/4 cup water
  • 1 1/2 teaspoons fine sea salt
  • 1/4 cup nutritional yeast (do not substitute with any other yeast)
  • 1/2 teaspoon chili powder
  • 1/2 clove garlic
  • 1/4 teaspoon turmeric
  • pinch of cayenne pepper (optional)
  • 1/2 teaspoon mustard (dijon or yellow)
  • 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
  • freshly ground black pepper
  • paprika , for garnish

Optional:

  • seeded and chopped fresh jalapeños
Instructions
  1. Prepare the pasta according to package directions.

  2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.

  3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce (and optional fresh jalepenos). Season to taste and serve warm!

    Recipe from Detoxinsta

Chocolate Coconut Almond Cookies (GF, DF with vegan substitution)

GF DF coconut almond chocolate cookie.jpg

Chocolate Coconut Almond Cookies (GF & dairy free with vegan substitution)
Ingredients:
• 1 ¼ cup almond flour
• 1 Tsp. cacao powder (I used Viva Naturals)
• 1/3 cup coconut sugar (or light brown sugar)
• 1/2 tsp. baking powder
• ¼ tsp sea salt
• 1 Tsp. unrefined coconut oil
• ½ tsp. vanilla extract
• 1 Tsp. pure maple syrup
• *1 egg
• ½ cup shredded unsweetened coconut
• ½ cup almond slices
Instructions:
1. Pre-heat oven to 350 degrees F
2. In a large mixing bowl (or stand mixer bowl) stir in almond flour, baking powder, cacao powder, light brown sugar, and sea salt
3. Add in vanilla extract, maple syrup, egg, and coconut oil. Mix on medium speed in stand mixer until dough clumps together (it will be like 2 clumps)
4. Add in shredded coconut and almond slices and mix in on low speed.
5. Shape dough into approx. 1” balls and place on baking sheet with a silpat mat or on parchment paper. Press down to flatten the balls to about ½” thickness.
6. Bake until edges begin to brown. Took about 10 minutes in my oven.
7. Remove and let cool.
*Substitute the egg with 2 Tsp. chia seeds soaked in hot water to soften

December 5th, 2017

Hello!  My gosh, it’s been 4+ years since I have posted!  So much has changed in the last 4 years.  We moved from our suburban PUD home to a fixer upper farmhouse just a few months after my previous blog entry.  We have been busy fixing it up.

As you can see from the 2nd picture below, the exterior has had quite of a bit of work done.  The front is a recent picture.  It too has had a lot of work done.  The 2nd picture was mid renovations.  We screened in the rear porch, added an outdoor living area with a ventless gas fireplace and a tv.  We also added a grill area outside the screened patio.

The interior has had even more work done than the inside.  Hope over to my IG page to see more pictures https://www.instagram.com/thefarmhouserenovations/

We also are now grandparents of a beautiful, almost 2 year old little girl named Scarlett.  And we are expecting a grandson in early April!  We are so excited and blessed to have these babies in our family.

As for gardening and cooking.  I still garden but on a bit larger scale then I had at the previous house.   Though I have had some health issues.  What started as an injury from a fall almost 2 years ago has grown into several issues.  Turning 50 was not joke.  We really do not heal or bounce back from injuries and illness as quickly as we did when we were young.  The struggles with the daily pain has caused me to limit my gardening a bit, sell off most of my farm animals, and (here is the good part) make big changes in the way I cook.  So, most of my recipes from here on will focus largely on healthy cooking with options for vegan, gluten free, and dairy free.  If you do not avoid animal fat, gluten, or dairy, I will when I can offer alternatives to DF, GF, and vegan.  But, you might want to give the healthy options a try!  You might find that you cant eat a cookie and it be healthy!

Thanks, for reading.  Here’s to a re-new of this blog.  I look forward to hearing from you!

~Tracy

farnhouse

Back of the farmhouse