Monthly Archives: February 2013

It’s the little things, like baking powder!

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That make me happy. This health journey I’ve been on has been successful for me, because I take baby steps and slowly make changes (makes it far less overwhelming for me). This is the perfect example of one of those changes: baking powder. I don’t bake that often, but when I do, I refuse to use the baking powder you find at any grocery store, etc. because it has corn in it. Corn is a grain, that I do not eat. Not even corn starch in small amounts. For me, corn is one of those things that’s a no. I have looked at health food stores out here in San Diego and much to my surprise was unsuccessful in finding a corn-free baking powder, therefore, I turned to my best buddy, Amazon. Enter Hain Pure Foods Featherweight Baking Powder. I’m super excited about this (like I said, it’s the small things 🙂 ). It’s gluten, sodium, aluminum, and corn-free. Yes, it has potato starch, but I’d rather have a small amount of that, than the other. Oh, and it’s affordable especially when it lasts so long!Baking Powder Back Baking Powder Front

 

Asian Coleslaw

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I love cabbage, and I miss coleslaw with miracle whip (yes, ewww, I know). This new recipe completely satisfied my coleslaw craving in addition to Asian soy flavors, and was super easy 🙂

Asian Coleslaw

  • Shredded cabbage (I used the shredded green/red and carrot mix)
  • Diced white onion
  • Dried pineapple (I used dehydrated)
  • Whole cashews
  • Coconut aminos
  • Kosher salt/pepp

Mix everything in a bowl, and enjoy! Use as much coconut aminos as you prefer (some like it saaaauuuuucy), and just a little salt/pepp. I had some leftover, which I just had for lunch, and it is even better the second day; the dehydrated pineapple had softened a bit, but the cashews were still crunchy. I don’t think it’d be good after day 2 🙂DSC_0308DSC_0312

Egg White Bake

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All this time, I thought I’d been avoiding the anti-nutrients in egg yolks by eating only egg whites. Think about that for a second…what protects the yolk? Egg whites; they have the anti-nutrients. Drrrrrr. So anyway, I had egg whites to use up that I didn’t want to waste.

One Sunday morning I decided to do an egg white scramble, and accidentally just ended up with this baked thing.

Egg White Bake

  • Organic ground turkey
  • Diced white onion
  • Sliced mushrooms
  • Egg whites
  • Kosher salt/pepp
  • Garlic powder

I started by sautéing the meat until almost brown, added the onion and continued to sauté until they were almost soft. I added the mushrooms, so they could cook, sprinkling everything with a little kosher salt/pepp and garlic powder (didn’t feel like chopping garlic). I continued to stir until everything was done, then poured a bunch of egg whites in. I was ready to scramble and mix everything together, but it kind of quickly formed this layer on the bottom, so I put a lid on it and let the whites continue to cook without stirring. Once they were almost firm, I popped the entire pan in the oven to bake at 350 degrees for about 20 minutes. I didn’t use any oil or fat in the pan.

Pretty much like a yummy, crust-less, egg white quiche.DSC_0201DSC_0208DSC_0203

Chips…mmmmmmmmmmmm

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Yes, salty (and some sweet) chips.

You know that one kitchen gadget that you hang on to forever, and use maybe once every 5 years, but can’t seem to let go of? I happen to have one, and it’s called the Presto ChipShot. I asked my Grandma for it as a Christmas gift back when I was like, 18 (yes obviously I have had a thing for food/kitchen way beyond the recent discovery of it)? I’ve hung on to it ever since, and it has made a grand re-entrance into my kitchen life 🙂 You could probably find one eBay for $5, but it’s $5 well spent.

I randomly saw some Taro Root at the commissary last weekend, so I picked some up and thought it’d be fun to do something with them (I cannot believe all these years, the giant “Elephant Ear” plants my mom has planted, are Taro Roots? I learn something everyday). I bought four, they were a whopping $1.42 total. I left the skin on, washed them well, let them dry and then put them through the chipshot with the krinkle-cut attachment. Holy SHMOLY it only took about 5 minutes. I had these awesome krinkle-cut taro root slices. I placed them on dehydrating trays, and Seth sprinkled them with seasonings, 4 different flavors: salt, salt and pepper, garlic powder, and cinnamon/sugar. In about 24 hours they were dry, but I left them in for 48 hours, and they have the perfect crunchiness! Highly recommend the plain old salt flavor.

Now I have the perfect crunch salty chips for guac, that are: corn, grain, soy, msg, dairy, and awful crappy oil, free. Yay!

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