The salad will kick your arse!

I've always loved Cheesecake Factory and everything they whip up, but my favorite by far the antioxidant salad. This salad is truly underrated. 

I set out to mimic their salad but I must admit that since I didn't have all the ingredients on hand I substituted for what I had. The finished product: WOW!  Truly unbeatable. This salad will kick your arse!

Antioxidant salad

1 bag Greens: romaine, spinach, kale

Broccoli flowerets

1 medium apple

1 large mandarin orange

1/4 cup mix of dried fruit and nuts

I can of diced beets

Dressing

White wine vinegar dressing

2 packets duck sauce 

Extra virgin olive oil

Salt and red pepper flakes

Mix all first ingredients then mix all dressing ingredients and pour over salad. Mix well and serve with your favorite crusty bread. 

Don't forget to pair with your favorite wine. 

Taking the fear out of homemade pizza

Homemade pizza is easiest when you buy fresh store dough found in the frozen foods aisle. 

We start by thawing the dough to average temperature.  Using floured hands stretch the dough to either round shape or rectangular depending on your pan. Prep your pan beforehand with a film of olive oil topped with a light sprinklings of breadcrumb to cover the pan. 

Ingredients

Fresh Pizza dough

Extra virgin olive oil

Breadcrumbs 

Toppings: 

Any or all shredded Italian cheeses

Your favorite store or homemade sauce

Roasted, grilled or pan fried seasoned Vegetables: zucchini, red, green, yellow peppers, mushrooms, onions- put aside and let cool for a little bit.

Preheat oven to a 450 degree temp. 

Roll out dough using flour surface and hands then place on oiled pan with breadcrumbs.  

Add 1 teaspoon olive oil then spread the sauce. Add the cheese, then the assorted veggies.  You may want to spray the veggies to keep them from burning the tops with a bit of cooking spray oil.

Bake in the middle rack of the oven for 20 minutes.  

Your pizza should be bubbling hot, extra crispy and the vegetables should be to perfection. 

Enjoy with a glass of robust red wine such as Shiraz or merlot. 

that time of the year....

For cool dishes and delicious salads. 

I love me a good hummus. This is the easiest recipe for hummus I've found. It takes a can of chickpeas or chickpea flour. We used chickpea flour. 

Recipe for easy Hummus

Ingredients 

1 cup of chick peas (or chick pea flour-

Enough water to make a paste to your liking. About 1 1/2 - 2 cups of water)

Salt and red pepper flakes

Juice of one lemon

1 1/2 tablespoon extra virgin olive oil, garlic, cumin, and ¼ teaspoon of salt to a food processor. 

Process until smooth and creamy. If needed, add additional water to thin out the hummus and ¼ teaspoon

of salt to your taste. 

It's easier to use canned chickpeas since they're already cook. If you use chickpea flour you must cook it first by adding enough water and salt. Cook over medium heat and stir to avoid lumps.  Cooked for about 10-15 minutes.  Transferred to a bowl and put in the fridge to cool off. 

When it's cooled completely mix all ingredients together either by hand or in a food processor. 

If you have tahini sauce on hand add a tablespoon to the mix. You can also add sesame seeds to the mixture for crunchiness. Either way you will love it. 

Serve with tortilla or pita crisps or with your favorite crackers. 

Enjoy. 

Have your cake and eat it too!

If you have a sweet tooth that needs soothing, but are afraid of piling on the calories on your otherwise beautiful temple of God, we have good news!

Yes, you can have your cake and eat it too with this delicious and rich recipe for gluten free cake with fruits and cream. 

So go ahead and go crazy and impress everyone with your culinary talents.

Here's the long-awaited recipe. 

For the cake:

• 2 cups Gluten Free All Purpose Flour Blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (one stick) unsalted butter, at room temperature
• 1¾ cups sugar
• 4 egg white, at room temperature
• 1 teaspoons vanilla
• ⅔ cup milk
• ⅔ cup plain Greek yogurt

For the strawberry filling:

• 2 cups sliced fresh strawberries
• 1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

• 1 pint heavy cream, well chilled
• ¼ cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
3. Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
4. Add egg whites and vanilla and beat for about 30 seconds.
5. Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
6. Beat on high for an additional 30 seconds.
7. Divide the batter evenly between the pans.
8. Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
9. Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

1. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
2. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

To assemble the cake:

1. Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries.
2. Spread about another half cup of whipped cream on top of the strawberries.
3. Top with the second cake layer. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
4. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
5. Garnish with the whole and/or sliced strawberries, as desired.

 

Don't turn up your nose at non-gluten foods until you've tried these...

If your doctor has diagnosed you with sensitivity to or intolerance to gluten (celiac disease), don't despair. Think of it as a challenge, to not just survive but to thrive. 

Once you accept that this illness is totally manageable, you may just find yourself embracing your healthy lifestyle and the new lease on life that will come with it.  Because that is exactly what you will have found--renenewed energy, a leaner you (a flatter tummy), as well as a younger, more vibrant self. 

No one is paying me to say any of this. I speak from experience here.  The best thing to have happened to me was to be diagnosed with sensitivity to gluten--the number one zapper of energy, the source of most bodily pain including gastric pain, and the biggest ager of all time.  Yes, gluten (for the gluten intolerant) will take everything out of you and render you lifeless. 

But we can rejoice.  There are so many choices of gluten-free foods to have you shouting for joy while doing the victory dance.  Here are just a few.  Enjoy!