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Day 5: Snacks All Day

Before Spinning this morning, I started with this lovely, desperately ripe, peach:

peacher

Post-workout involved a very tropical Green Monster + some graham crackers + peanut butter:

break2

Tropical Green Monster

1 1/2 cups spinach
1/2 banana
1/2 cup So Delicious coconut milk
1/4-1/2 cup orange-mango juice
1/4-1/2 cup water
1/2 cup ice cubes

Blend. Drink, patting yourself on the back for drinking an island flavored spinach salad.

Lunch…

snackie

Well, I’ll just call that a pre-lunch snack. More Katharine Hepburn brownie and So Delicious coconut milk.

Next came the real deal:

breaknow

This was a bit of an experiment, but I was inspired by this frittata. It is 1 local-farm egg and 1/4 cup of cottage cheese, scrambled. It is almost more of a porridge. I then baked a royal purple potato, sliced it, and topped the whole thing with pepitas. This will be happening again.

mufftop

Before dinner I made some muffins. These are from the 2003 issue of Gourmet. The funny-looking one above is a muffin top.

GF Everyday Blueberry Muffins

Adapted from Gourmet

6 tablespoons butter
1/3 cup whole milk (or buttermilk)
1 large egg
1 large yolk
3/4 teaspoon almond or vanilla
1 3/4 + 2 T Featherlight Flour Mix (Or try the GF mix of your choice)
1 teaspoon xanthan gum
3/4 cup sugar
2 /12 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries
Topping
3 tablespoons butter
1/2+ cup Featherlight Flour Mix (Or try the GF mix of your choice) (You may need to add more)
3 1/2 tablespoons sugar

Follow the directions here. Just add the additional ingredients along with the other dry mixture.

Honestly though, I’m ready for a new muffin recipe. Anyone?

muff2

Dinnertime

His

His

Cheese enchiladas, spiced millet, and avocado. We often have rice with this dish, but this time I opted for millet, and it was a nice change.

Hers

Hers



I added a small spinach salad to mine. I like nuanced enchiladas, like cilantro-caramelized onion filling, black beans, rice, or ones filled with potatoes. This time it was cheese though, through and through.

GF Everyday Cheese (and more cheese) Enchiladas and Sauce

Sauce derived from this book (“American Wholefoods Cuisine”)

1 clove garlic
1/2 onion, chopped
1/4-1/2 cup green pepper (optional)
1/2-1 minced jalapeno or adobo chile
2 tablespoons oil
1 1/2 teaspoons (to taste) chili powder
1-1 1/2 cups tomato puree (I usually drain a 28 oz can of tomatoes and use the tomato juice)
1/2 teaspoon Mexican oregano (optional)
1/2-1 teaspoon ground cumin
1/2-3/4 teaspoon salt (to taste, be careful)

Sautee the garlic, onion, and pepper in oil, for about 5 minutes. Add tomato sauces and spices, then simmer, uncovered for 10-15 minutes, until it has thickened to desired consistency. This results in a chunky sauce, but feel free to puree it. I leave it chunky and call it “homestyle”. When you first make this, watch the spices and taste often. If it gets too spicy, just add water or tomato juice/puree by the tablespoon.

Enchiladas derived from the back of a can somewhere, some time.


(Feel free to adjust this to fit what you have on hand. Black beans, onions, potatoes, and other vegetables are great added to the mix, but you may need more tortillas.)
6-8 corn tortillas, warmed and softened
1/2 cup cream cheese, mascarpone (the best, I swear), cottage cheese, sour cream, or Greek yogurt
1/2 cup salsa or diced tomatoes
2 cups shredded cheese of choice
Enchilada sauce
Olives, avocado, green onions, cilantro

Preheat oven to 350. Spray an 8×8 inch pan, or equivalent size (I often use a 10 inch round quiche dish or iron skillet). Mix cream cheese, salsa, and 1 1/2 cups of shredded cheese together in a small bowl. Stack the tortillas on a plate, and, one at a time, spoon a few tablespoons of the filling into the middle. Roll tortilla and place in pan, seam side down. Repeat until all the tortillas/filling are used up. Pour enchilada sauce (about 1-1 1/2 cups) over tortillas, cover with foil, and bake 20-25 minutes. Remove foil, top with remaining cheese, and olives if using, then return the pan to the oven and bake until cheese is melted and bubbling.

I cooked the millet according to the instructions, but used vegetable stock instead of water, and added an adobo chile during cooking, which I removed prior to serving. A nice kick!

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