Peach Papaya and Mint Smoothie (Gluten Free and Vegan)

I hadn’t planned on posting my breakfast today, as not much thought went into planning it. For breakfast I usually dump a myriad of colorful fruits into my food processor, sometimes with some almond milk, sometimes with some almond butter, and then I chop, grind, pour and drink. Simple huh? This morning I chose only a peach, the remainder of a papaya, almond milk and a handful of fresh mint, which resulted in the most soothing of smoothies.

Peaches and papaya are calming foods which work wonders on one’s mood and digestive system. Papayas have a specific enzyme known to enhance digestion. It is even available as a supplement, but why swallow a pill when you could indulge in this decadent, nutritious smoothie?

Peach Papaya Smoothie (Gluten Free and Vegan)
Makes 1 smoothie

1 small peach, washed and pitted
¾-1c chopped papaya
¾-1c almond milk
1 handful of fresh mind (washed)

Combine all ingredients in the food processor and process until desired consistency is reached. I tend to like my smoothies on the thicker side, almost where I have to eat them with a spoon. If you prefer a more drinkable smoothie, use more almond milk according to your preference.

**Some of my photography and crafts are now available on my Etsy.**

Mango Scones (Gluten Free and Vegan!)

I can’t believe a month has already passed. Traveling, job hunting and interviewing got the best of me and I am only now getting around to posting these scones that I made 3 weeks ago.

I felt like baking and noticed that we had some mangos lying about the fruit bowl. However, I felt like baking something easy, something that would be packed with moist mango flavor. Since I enjoyed the Goji Berry Pecan Scones so much, I figured I’d try a mango version (sans goji berries and pecan). The result was a perfectly dense, moist mango treat.

Mango Scones
Makes 6 medium/large scones

2c rice flour

1tbsp aluminum free baking powder

½ tsp salt

1 tsp cinnamon

1/3 c canola oil

1/3 c agave nectar

1 tbsp vanilla extract

1c mango puree

Prep: Skin, slice and puree a mango. It should yield about one cup of puree.

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.In a bowl, combine and mix together the dry ingredients. In a separate bowl, beat together wet ingredients (including the mango puree). Stir the wet ingredients into the dry and mix until just combined. The texture will be crumbly (this is normal!). Take a handful of dough and knead it together, shaping into a scone, and place on the parchment-lined baking sheet. If you notice the dough becoming too crumbly to form a scone, just add a splash of milk to the dough and continue to knead. After scones are lined up on the baking sheet, bake on the center rack for 20 minutes. Remove the scones promptly from the oven and let cool on a cooling rack. Feel free to add 1/3 c of nut pieces, raisins or other goodies to these scones.

Goji Berry Pecan Scones (Gluten Free and Vegan!)

Sweet, slightly tart and packed with nutrients, goji berries add that tasty je ne sais quoi to these scones. These Himalayan treats contain numerous amino acids, trace minerals, protein and antioxidants. As if that wasn’t enough, they also contain a significant amount of Vitamins A and C, B-complex vitamins, vitamin E and anti-inflammatory agents! Whew! That’s a lot of nutrition packed into one tiny berry! Talk about bang for your berry.

I used rice flour to make these scones gluten free, canola oil and rice milk to make them vegan, and goji berries, cinnamon and pecans to make them delicious! They have a traditional scone texture, while also retaining the perfect amount of moisture. What a tasty and nutritious way to start any day!

Goji Berry Pecan Scones (Gluten Free and Vegan!)
Makes 6 medium/large scones

2c rice flour
1tbsp aluminum free baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp cloves powder
¼ c goji berries
¼ c pecan pieces/chips
1/3 c canola oil
1/3 c agave nectar
1 tbsp vanilla extract
1/3 c rice, soy or almond milk

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a bowl, combine and mix together the dry ingredients (except for goji berries and pecans). In a separate bowl, beat together wet ingredients. Stir the wet ingredients into the dry and mix until just combined. The texture will be crumbly (this is normal!). Stir in goji berries and pecan pieces. Take a handful of dough and knead it together, shaping into a scone, and place on the parchment-lined baking sheet. If you notice the dough becoming too crumbly to form a scone, just add a splash of milk to the dough and continue to knead. After scones are lined up on the baking sheet, bake on the center rack for 20 minutes. Remove the scones promptly from the oven and let cool on a cooling rack. Enjoy!

Asian Quinoa Stir Fry

I don’t know about you, but I easily get sick of using rice in Asian and Indian inspired dishes. Quinoa is a flavorful protein packed substitute. With just a bit of oil and fluffy quinoa, this stir fry is light in weight but rich in taste. A pinch of cayenne pepper accentuates the flavors of the traditional 5 spice blend without adding a spicy heat to the dish. Asian Quinoa Stir Fry
Serves 1 as a meal, 2 as a side dish

1 egg (beaten with a fork)
½ c cooked quinoa
½ stalk of celery (chopped)
¼ bell pepper (chopped)
1 clove of garlic
½ carrot (peeled into ribbons)
¼ c chopped green beans
1c spinach or mache
1/8 tsp Chinese 5 spice
½ tsp extra virgin olive oil (plus extra for drizzling)
Pinch of cayenne pepper (optional)
Salt and Pepper to taste

In a skillet heat ½ tsp olive oil for about 1 minute over medium-high heat.

Smash the garlic clove with a knife and add along with pepper, green beans and celery to the skillet. Cook over medium heat for about 6-7 minutes until the vegetables brown slightly.

Add the cooked quinoa and egg to the skillet and stir continuously to break up and evenly incorporate the egg as it is cooking. When the egg is cooked, stir in the spinach or mache until it wilts slightly.

Turn off the heat, remove the garlic clove and add the 5 spice and cayenne pepper. Drizzle with a bit of olive oil to evenly distribute the spices and to add a bit of moisture to the final product. Finally, add some sea salt and pepper to taste.

I'm back and eager to get cooking! See you soon!

Apologies for skipping a week of posting- been so busy with job applications and trip planning, that I haven't even cooked for myself!

Off to Paris, see you when I get back! :)

Yeast Free, Gluten Free Portobello Sandwich

I found yeast free, gluten free bread!!! This bread should have just been labeled “Bread made specifically for Sharon”. I could not believe that there are enough people out there who cannot eat yeast or gluten. After purchasing this from the health food store, I realized that I had forgotten even what to do with bread.

(Gasp!) “I can make a sandwich!” I exclaimed to my mother, who was in the car with me. “Oh my God, I can make a SANDWICH!”

“You can even make…TOAST!” she cried back.

I wasn’t sure what to expect from gluten free, yeast free bread, but it tasted surprisingly…like bread! The texture resembled that of sourdough (from what I remember of sourdough bread). The package stated that it was recommended to toast the bread, which is what I did. I haven’t tried it untoasted yet…

I figured a Portobello sandwich with soy cheese and spinach was the perfect way to dive back into bread eating!

PS. I ate toast this morning for breakfast!!!

(I regret that I am unable to find a website to credit this wondrous bread, however, I posted a picture and I believe the brand is called “Kinninnick Foods”. It also looks like you can order some of their products here on glutenfree.com)

Yeast Free, Gluten Free Portobello Sandwich

2 slices Kinninnick Foods Yeast Free, Gluten Free bread toasted
1 Portobello mushroom cap (dusted and stem cut off)
Handful of spinach
1 tbsp olive oil
1-2 tsp balsamic vinegar
1/8 c soy cheese cubed
Approx 1 tbsp dried rosemary

Preheat the oven to 350 degrees F. Combine, Portobello mushroom cap, rosemary, olive oil and balsamic vinegar in a baking dish and bake 15-20 min until near done. With about 1-2 minutes cooking time remaining, lay the soy cheese on top of the mushroom cap and place back in the oven until the cheese is melted and the mushroom is done. Stack the Portobello mushroom and spinach, and any other fixings you may desire, between the two slices of toasted bread. EAT THE BREAD!