“The Bowl Of Goodness” {Warm Vegan Quinoa Bowl with Greens & Creamy Ginger Garlic Sauce}

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It’s no surprise that The Boy and I like to make our own creations in our tiny box kitchen! We’re always playing with different greens, oils, herbs, meat, seasonal produce and garlic (lots and lots of garlic) to tantalize our taste buds.

Then we have our classic dishes, our staples if you will. The Boy’s include soup (particularly his heart-warming Potato Corn Chowder), Breakfast Frittatas and his famous meatloaf (which he literally won’t stop talking about…he keeps telling all my friends and family to “Ask Rach about my meatloaf!”)

Classic Rachel dishes include Almond-Crusted Coconut Chicken with Sweet Potato Fries/Mashed Sweet Potatoes, fancy salads, and an apartment favorite: Warm Quinoa & Veggie Bowls which The Boy just dubbed “The Bowl of Goodness.”

The original inspiration came from our favorite local organic cafe Live Alive, as we are absolutely addicted to their warm grain bowls. That’s when I decided to get my experimenting — and my apron — on!

I never make one bowl exactly the same, but all are vegan and free from gluten and dairy ingredients. Sometimes I add in raisins or curry powder, while other times I load up on the garlic and create a more … Read More!

Make This: BBQ Chicken Sausage Pizza with Cauliflower “Crust” {Gluten & Dairy Free}

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The Boy & I have been trying to severely cut back and/or eliminate both gluten and dairy from our diets. While gluten is something I’ve learned to eliminate over the years (due to personal digestion issues and bloating), I occasionally indulge in a tasty snack or fresh-baked slice of bread made with real ingredients. I know my limits, and I’ve pretty much learned to live without it. I guess I’m lucky because I’ve never really had a sweet tooth so fresh bread is really my only temptation.

However, dairy is a completely different beast. You see, I love cheese. Nothing beats a slice of fresh mozzarella, hard cheese paired with fruit, or local feta from the farmer’s market. That being said, this past year I’ve also come to the conclusion that my love for cheese may have some sort of connection  to my skin issues. So I’ve been trying to cut back as much as I can to experiment. Again, this is just my own personal experiment and I’m not saying everyone should give up dairy for clear skin. After all, we are all different and what works for one may not work for another (see: bio-individuality).

I’m … Read More!

Coconut Curry Tempeh Tacos with Creamy Garlic & Ginger Tamari Sauce

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I am not a vegan, nor am I a “meat-eater.” I am not Paleo, Macrobiotic or Carb-Free. While I try to eat gluten and dairy-free most of the time based on experience with my own body, sometimes I “give in” and want a piece of good-quality sourdough bread or cheese from the local farmer’s market. (Um, the cheese thing happens more than sometimes.) I avoid red meat for the most part, but I won’t say no to a good-quality, organic grass-fed burger every now and then…when I’m in the mood that is. My body knows what it can handle, and I listen to it 99% of the time.

The thing is, I don’t like to define myself, or my diet. I like to think of food as food, and load up on as much food that makes me feel good inside, reducing those things that make me feel not-so-good. It’s as simple as that. As you learn to listen to your body and treat it with lots of love, you’ll come to realize your own recipe for happiness and contentment in your body.

One of the many things that make my body feel really darn good is loading up … Read More!

Be Green: St Patty’s Festivities Plus Buckwheat Veggie Pasta with Pesto & Chicken Sausage

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Good afternoon ladies! Hope you all had an amazing weekend, and a happy & green St. Patty’s Day. I spent the weekend catching up with old friends, eating good food, wining, and roaming the packed streets in South Boston. (I even got to catch some of the parade this year!)

[Ladies’ night apps: green grapes, herbed goat cheese, When Pigs Fly sourdough]

[The Boy & I]                                                             [best friends]

While I didn’t get around to Green Eggs ‘n’ Ham or dying our milk green (boo to artificial coloring), I did make a delicious green pesto pasta the other night that I’ve been dying to share with you ladies. Even better, it’s both gluten and dairy-free!

Buckwheat Veggie Pasta with Pesto & Chicken Sausage (Dairy & Gluten-free)

Makes 4 large servings

  • 8 oz. bag of buckwheat pasta
  • 2 links all-natural chicken sausage, sliced into thin circles (We used garlic-flavored)
  • 1 c. frozen green peas
  • Half a bag frozen spinach
  • 2 c. frozen broccoli
  • 1 yellow onion, diced
  • 2 cloves garlic, crushed
  • 2 TB cold-pressed coconut oil (for cooking)
  • salt, pepper & seaweed gomasio to taste

For pesto:

  • About 2 c. fresh basil leaves
  • 1/2 c. chopped walnuts
  • 3/4 c. extra-virgin olive oil
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Wild Mushroom & Sweet Potato Coconut Soup (Dairy & Gluten Free)

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I have an over-the-top crush on soup. From thick stews and chowders to broth-based and bisques, soups make my heart melt.

There’s noting like coming home to a hot bowl of soup in the winter, especially when it’s homemade. It brings me back to childhood when I’d rush into the house from the bus stop to the heavenly aroma of parsley, dill and colorful vegetables. This meant my mom’s homemade Chicken Noodle Soup was about to be served!

Unfortunately, most soups and stews found at the store or restaurant are loaded with cream, sugar, sodium and other additives to enhance the flavor. But for me, the natural ingredients in soup create enough flavor as they are.

Last week, I was itching for a hearty bowl of soup, but not necessarily the heavy ingredients that come with it. Therefore, I browsed through some recipes for a little inspiration and decided to create my own thai-style coconut mushroom soup with sweet potatoes. If you know me, I’m not a huge fan of recipes because I enjoy experimenting in the kitchen and playing with flavors! (I apologize in advance for my rookie recipe-writing skills since I rarely go by the exact tablespoon, cup … Read More!

Pancakes Make Me Happy (Especially When They're Gluten Free)

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I remember when I was a little kid, having pancakes for breakfast was just as exciting as seeing presents under the tree. Our family made such an event out of it. There were blueberry pancakes, banana pancakes, and my absolute favorite childhood flavor: chocolate chip pancakes. And of course we made a batch or two of plain, only to smother them in butter and Maple syrup. Seriously, there was nothing like pancakes for breakfast. 

Then I developed a gluten/wheat sensitivity two years ago, and haven’t been able to enjoy pancakes ever since. Seriously, I had forgotten what they tasted like. Last year, our roommates hosted a winter day brunch, and all I could eat were the eggs, fruit salad and bacon. The pancakes just sat there staring at me, with all of their ooey gooey goodness. Grr. I cursed them for containing wheat, but then again, I guess it’s not really their fault. 

Well, it wasn’t until this morning that I was brought back to childhood with a bite of some damn good pancakes. Yesterday while strolling my favorite place in the world -Trader Joe’s – I stumbled upon a box of frozen gluten free pancakes, and … Read More!

Sweetie Pie “Spaghetti” & Meatballs

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           What? That’s NOT spaghetti??!

 

This healthy dish is a wonderful substitute for your traditional spaghetti ‘n’ meatballs. Eat one of the all-time favorite comfort foods with absolutely no guilt at all. Serve with a side salad or small piece of homemade garlic bread! Trust me: it’s so darn good that your guests won’t even know it’s not real spaghetti. Note: this recipe is GF- gluten free AND guilt free! 

 

*serves 4

For squash:

-1 spaghetti squash

-2 TB extra virgin olive oil

-1 tsp. cinnamon

-1 TB ground pepper

-1 TB red pepper flakes

-1 TB oregano

-1 TB parsley

For meatballs/sauce:

-1 package lean ground turkey

-1 c. of fresh Marinara sauce

-1 clove garlic, crushed

-1 tsp. salt

-1 TB red pepper flakes

-1/4 c. red onion, chopped into small pieces

-1 tsp. pepper

-1 TB basil 

-Extra Virgin Olive Oil 

 

 

1. Preheat oven to 375. Cut squash in half (lengthwise). Scoop out the insides, and set on a large baking sheet. Coat squash with olive oil, along with the dry ingredients “for squash” listed above. Bake for 45 minutes.

 

2. In the meantime, mix ground turkey in a large bowl with 2 TB olive oil, salt, pepper … Read More!

GF Livin' & Coping with Food Intolerances

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When I was in college, I had a whole lotta stomach problems. I’d constantly feel bloated, and found it nearly impossible to lose weight although I was eating “healthy.” One night in particular comes to mind. All of our roommates were hanging out snacking on cheese and crackers, veggies ‘n’ dips and wine, when I felt a terrible pain in my stomach. It had felt like I’d eaten an entire Thanksgiving meal; I literally had to unbutton my jeans. Yes, it was that bad. My poor roommate and her boyfriend didn’t know what to do so they rushed me to the supermarket to get Tums and chocolate-flavored laxatives to ease the pain. And while my tummy started feeling a tad better, I knew it was time to look into what the hell was going on. 

So the next time I was home, I took a trip to a nutritionist and decided to take the ALCAT, a food and chemical sensitivity/intolerance test that has helped patients with migraines, digestive disorders, skin conditions, obesity and other conditions for years. Note: this is not a food allergy test; rather it’s testing for sensitivities and intolerances. You can read about

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