Wednesday, December 30, 2015

Fried Veggies {Gluten-Free}

Sometimes you just crave a little something that might not be the healthiest- and then you remember you only fry in healthy oils (even at high heat like coconut or avocado) and then you remember you are good to go!

This recipe works well for whatever you have on hand- mushrooms, peppers, zucchini, cauliflower, etc.


veggies, washed, dried and chopped

1-2 eggs, beaten in bowl

coconut or avocado oil in large skillet over medium heat

For topping mix all together in bowl:
1-2 c Glutino gluten free bread crumbs (or homemade or brand of your choice)
1 T each onion and garlic powders
1/2 T each Old Bay, parsley
pinch of salt and pepper
cayenne pepper (optional if you like things to have a little extra kick)

Heat oil until a pinch of the dry topping pops and sizzles when you drop it in.

While the oil starts to heat, start coating the veggies. Dip and coat in eggs first, then in the topping mixture. I find it works best to use one hand in the wet bowl and one for the dry coating, otherwise you will coat your hand! You can let the coated veggies rest on wax paper until you have enough for a whole batch in the pan or you can add them as you get them coated. It's up to you but often easier to make a whole batch before placing them in the pan so you have less to worry about while you coat the rest.

After a few minutes check the veggies and flip over when lightly brown on the bottom. The second side will typically take less time. Cauliflower and bulkier pieces will take longer than zucchini or mushrooms.

Remove veggies from oil and place on separate plate (can cover in paper towel if you wish).

I like to add an extra dash of Old Bay to mine :)

Sunday, June 14, 2015

Healthy Fried Apples

It is always a happy thing when your child invents their own recipe- and doubly so when it is healthy!

This is such a simple recipe but smells amazing and tastes delicious! Also a great way to use up apples that might be slightly past their prime.

1-2 T virgin coconut oil
apples, thinly sliced (gala used here)
cinnamon (optional)

Add oil to skillet and melt on medium heat. Add sliced apples and cook, flipping to brown on both sides.

Drain on paper towel and enjoy, adding cinnamon if so desired, but really not needed! The great thing is that you can use the whole apple, even the core, so nothing is wasted!


Sunday, May 17, 2015

Breaking the Silence {Has it really been since November!?}

Wow...has it been since November?? It's been a busy past 6 months! I have missed writing/blogging so much though, and you know there are always more posts in the summer ;)

I have been very busy starting and growing my Celadon Road business. If you are interested in learning more, visit my web site or like my Facebook page

This winter was another particularly trying one for me, weather-wise. The back half was definitely worse which meant delays in getting the garden going again or even having a day decent enough to get outside to start plants in my eggshells! We even had snow on the first day of spring! But once spring came it was gorgeous!

We also hatched some chicks at school in March which was a nice way to cheer up an otherwise dreary month.

I always have the problem of not having a way to trap the moisture in with the eggshells for that greenhouse effect. Then I remembered that I picked up some large, clear containers that a neighbor had out for the trash. The egg cartons fit perfectly and when loosely covered with plastic wrap created the greenhouse effect and the plants did the best ever in the eggshells for me!

I was then able to transfer them to this awesome greenhouse I bought from a friend at the end of last summer.

Once springtime weather came we really only had one short cold snap so I didn't have to keep my garden covered for many days and everything is doing well! I decided that I had too many older seeds and this is my year to use them up. More seeds than I expected are coming! I was also excited to start some more unique plants!

Since there has been such a hiatus, here's a peek at what's to come!

Healthy Fried Apples

Homemade Mexican Bowls and Lime Chips

And the most exciting of all- the recap of a training on the Back to Eden method of gardening!

Wednesday, November 19, 2014

Fish Sticks {Gluten Free}


Anyone else have crazy cravings at times? One food I rarely eat is ketchup but I do at times crave it- especially on fish sticks but since going gluten free I haven't been able to enjoy them. And recently I was craving ketchup! So time for fish sticks it was! Please make sure you use quality and sustainably sourced fish (no tilapia). I used haddock for this recipe.

Fish Sticks

haddock fish filet, cut into fish stick sized pieces (thawed if using frozen fish)

1 c gf bread crumbs (I like Glutino.)
1/2 T each onion, garlic powders, parsley
dash Old Bay
1/2 tsp pepper

2 eggs, beaten

Start oil heating in skillet (I use palm shortening as it does not go rancid at the high frying temperatures). Mix by hand the dry ingredients in bowl. Put beaten eggs in separate bowl.

Dip fish in egg then coat well in dry mixture and set on plate.

 When oil is hot enough (drop in a small crumb to test), lightly fry on both sides.

Set on paper towels to drain. If you are making a large batch you can place on cookie sheet in warm oven to keep warm until serving.

 These did amazing with staying together and being very dip-able in ketchup!

Monday, November 17, 2014

What I'm Loving

Sometimes you find something and it is too good not to share! Here are some of my favorite recent food finds that are healthy, delicious and satisfying!

1. Lentil Crackers (found at Big Lots)- I was first able to taste these at a recent women's retreat (they were a welcome gf option for communion bread). They are a wonderful snack to eat with #2 and #3!

2. Organic Hummus- Where do I begin...lots of health and lots of flavor to be found in hummus! A great way to get more veggies in your diet by dipping in hummus and #1 is great in it, too! Purchased at Giant.

3. Local Grass Fed Goat Cheese- I can go either way with goat cheese. Sometimes I love it and other times I feel like I am licking a goat! Thankfully this one is the former and from a farm a few miles away! Bought at the Made in America store in Dover.

4. Coconut Chia Pudding- My mom bought this for me to try for my birthday. It is a mix that is simple and fast and makes a great delicious snack and substitute for more unhealthy items (like ice cream).

Friday, November 14, 2014

BBQ Pork Ribs {gluten-free}

Before starting clean eating 4 1/2 years ago, I loved getting ribs at a certain chain restaurant. My husband and I would always laugh when they would bring out our meals and give him the ribs but they were always for me :)

It has been a LONG time since I have been able to enjoy ribs. I always check at the Carriage House Market, one of my favorite places for local, grassfed meats for pork ribs but I never seem to catch when they have them. FINALLY a few weeks ago they did! I was so excited!

Now came the tricky part of figuring out how to make them. I didn't have the ability (or patience) to smoke them and I didn't have hours to let them roast or grill at a low temp.

I came across this recipe for a faster cooking method and this one for the rub/sauce and decided to combine and see how it goes! They ended up being a little spicier than I normally like (and truth be told I did have heartburn) but would most definitely still eat it again, it was that good! The leftovers reheated wonderfully in the oven and the sauce was even better the next day. Perhaps adding a little honey would help tone down the heat for another try.

I want to try the BBQ sauce on other foods as well (maybe on organic hot dogs to mimic little smokies? or chicken? or cauliflower?) This recipe was for a little over 2 pounds or 2 racks.

Dry Rub

1 T Real salt
1/2 T red pepper flakes
1 T sucanat
1/2 T smoked paprika
1 T garlic powder
1 tsp ground mustard
1 tsp ground pepper

First step is to remove the membrane on the underside of the ribs (see the recipe links above for step by step pictures of this).

Mix together all of the ingredients in the dry rub and rub in on both sides of the ribs and place in glass dish for a few hours to overnight (as much time as you have, I put the rub on before going to work).

After letting the ribs hang out with the rub, wrap in foil and bake in 400 degree oven for one hour.

While the ribs roast, start on the BBQ sauce.

BBQ Sauce

3/4 c organic ketchup
1/4 c water
2 T sucanat
1/8 c dark molasses (not blackstrap)
1 T organic apple cider vinegar
1 T Worcestershire sauce
1/2 T red pepper flakes
1/2 T garlic powder
1 tsp smoked paprika
1/2 tsp liquid smoke (find one without high fructose corn syrup)

Combine all ingredients in small saucepan over medium heat for a few minutes, stirring occasionally. Reduce heat and simmer for the duration of the ribs roasting.Taste after cooking for a while to see if you need to add more heat and/or sweetness.

After one hour of roasting, open the foil and brush sauce on both sides of the ribs and return to oven for 15-20 minutes.

Brush with more sauce before serving if desired (we also added more sauce while eating, it was that good!)

Sunday, October 26, 2014

Mexican Spaghetti Squash {an apology, gluten-free recipe and an announcement}

Apology: And it happens yet again, I inadvertently take a 2 month blogging hiatus! Please know that I have NOT forgotten about you but plead insanity for the beginning of the school year (for those of you new to the blog I am a Kindergarten teacher). 

Gluten-Free Recipe: To make it up to you I have some yummy recipes to share with you this week! First up, another great way to get some spaghetti squash into your diet, based off this recipe. Just a reminder to check out this post for how to cook the squash and the Spaghetti Squash Au Gratin recipe.
 Mexican Spaghetti Squash

1 spaghetti squash cooked and shredded (don't forget to roast the seeds!)
2 teaspoons extra-virgin olive oil 

1/2 cup chopped red onion
1 bell pepper, chopped (whatever colors you like best)
1 can black beans

2-4 cloves garlic, minced
1 can black-eyed peas
1-2 T red pepper flakes (depending on how much heat you like)
2 tsp parsley

1 squirt lemon juice or the juice from half a lemon
pinch Real salt to taste
Optional- shredded cheese, sour cream, guacamole

Heat skillet and add oil, garlic, onion, peppers. Sautee until soft. Add beans and peas for another few minutes. Add squash and the rest of the ingredients, cook until heated through. Place completed dish back in squash shells to serve. Add shredded cheese, sour cream, guacamole as desired.

I ate mine with tortilla chips! Yum!

Announcement: I have recently become a consultant for Celadon Road! I am SO excited about using and selling these products. Organic/natural, produced sustainably, 90% made in USA and when from out of the country fair trade! Come check out their products and feel free to order from my Launch Party! Make sure you check "Ship to host" to get the $5.95 shipping deal. I will then pick up the tab and redirect right to you if you live outside of my delivery range. 

Some of the best selling products are the cleaning products. I love cleaning with vinegar and baking soda but the family doesn't appreciate the smell. These products have such a light scent without any chemicals to harm you, your family or your pets!

Some other great products to check out include the deodorant, dog shampoo, reusable sandwich bags and jewelry made from recycled glass!

This is the last week for the current catalogs so some items will no longer be available after October 31. This is also the last week to get signed up and be a Founding Consultant of this wonderful company! Let me know if you are interested!

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