Category Archives: food

recipes, food, photos

Kitchen Sink Quinoa

mushroom, sausage, spinach quinoaYou know those nights when you have a bunch of random stuff in your fridge and nothing seems to go together? Well, that’s pretty much every night for me. And that’s when I just throw everything in the skillet and go for it. Often times, I’ll make my kitchen sink concoctions into an egg scramble, but lately I’ve been busting out the quinoa. It’s super easy to make and super filling.kitchen sink quinoa

Here’s how to make it:

Ingredients:

  • Quinoa
  • Chicken stock (optional)
  • Sausage
  • Onions
  • Mushrooms
  • Spinach
  • Salt and Pepper to taste

Rinse and cook your quinoa. I like to make it with chicken stock, it’s more flavorful, but that’s optional. Throw the onions, mushrooms and sausage into a skillet and cook it up. When everything is cooked, throw the spinach in. I just like my spinach a little wilted, not totally cooked. Salt and pepper to taste.

Enjoy!

What are your go-to weeknight meals? Let me hear ’em in the comments!

love,
melanie

 

 

 

Crockpot Pumpkin Chili

pumpkin chiliI told ya’ll I was pumpkining all the things. I should just start driving a pumpkin to work, Cinderella style. My rotund orange friend has conveniently snuck in to all sweet and savory dishes that have come out of the Airstream kitchen lately. I’m sorry, husband. He’s such a good sport about it. I think he deserves a pumpkin cupcake.

But that’s not what we’re here to talk about today. Oh no. Today we’re here to talk about creamy, savory, EASY, pumpkin crockpot chili. It’s chilly and it calls for chili.

pumpkin chiliThis pumpkin chili doesn’t taste like a pumpkin pie or anything creepy, like that. The pumpkin just makes the chili thicker and adds a little somethin’ somethin’ to the taste.

Pumpkin Crockpot Chili
Ingredients

  • 1 1b ground beef
  • 1 cup of canned pumpkin (not the pie filling kind!)
  • 1 can of diced tomatoes with chilies (don’t drain!)
  • 2 diced green peppers
  • 1 can of black beans, drained and rinsed
  • 1 can of kidney beans, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1 tsp garlic powder
  • 1 tsp onion powder (or a small, real onion, if you have it)
  • 1/2 tsp chili powder (or more depending on your spiciness!)
  • 1 tsp paprika
  • 1 tsp crushed red pepper
  • Black pepper to taste

Throw everything in the crock pot. Meat and green peppers on bottom. Stir occasionally. Let it do it’s magic for 6 hours on low. Voila! You’ve got pumpkin crock pot chili. Top with your favorite things: cheese, sour cream and avocado, recommended.

What are your favorite fall recipes? Let me know in the comments!

love,
melanie

14 Ways to Eat Gluten-Free on a Budget

Gluten-free on a budget

Learning a foreign language is hard. Doing math is hard (at least for me). Keeping your nice, “work pants” clean while chowing down on a burrito is hard. Eating gluten-free on a budget isn’t hard. At least it isn’t as hard as everyone makes it out to be. Read on for my all-knowing wisdom, my friends.

1. Become a member of a CSA
Community-supported agriculture (CSA) is a network of members who have pledged to support local farms and in turn, get a share of the bounty. I’m a huge supporter of my CSA and more than anything, I think it has helped me to stay on budget. Read more about that here.

2. Farmer’s Markets
Almost everything at farmer’s markets are “safe” foods, like produce. Foods at farmer’s markets are generally cheaper because you don’t pay for transportation. And the food is local! For us U.S. folks, you can find your local farmer’s market here: http://www.localharvest.org/farmers-markets/

3. Buy local
I know, this kind of sounds like the tip above, but I want to expand a little. Not everyone lives close to a farmer’s market. I know, I’ve been there. But there are roadside stands and entrepreneurial farmers eve-ry-where. I’ve saved myself some serious dough by buying produce out of the back of some guy’s truck. Or by picking at a local farm. And it supports your local economy. Wins all around.

4. Grow your own!
I’ll be the first to admit that I don’t have a green thumb. I’ve killed every plant I’ve ever owned, but if you do have the gift, growing your own food can be a super saver. Learning to grow my own food is definitely on my life to-do list.

4. Eat seasonally
Strawberries are cheaper in the early summer. Eat them then, and freeze the leftovers for when you get a hankerin’ in December. And nothing tastes better than fresh berries during the depths of winter. In other words, eat your favorite fruits and veggies when they are cheap and in-season and freeze the leftovers. So easy.

5. Buy in-bulk for select items
Buying in bulk is hard when you have no space to store everything. I get it. I live in an RV. But sometimes buying in bulk really does pay off. I make a bi-annual trip to Costco with my mom (who has a membership) to buy staple items, such as quinoa, spices and toilet paper. (TMI?) Take a page out of my book, find a friend with a bulk foods membership card and mooch.

6. Buy naturally gluten-free foods
Naturally gluten-free foods are always, always cheaper than imitation glutenous foods. Go check out the price of gluten-free bread and then check out the price of regular bread. Are you in shock? Do I need to call 911? Yeah. Stick with the naturally gluten-free foods to avoid budget explosion.

7. Stay away from prepackaged foods
Prepackaged gluten-free foods are becoming more widely available. They’re awesome and I’m super happy that I can easily find a granola bar now, but I could drain my entire life savings on the price of some of those gluten-free bars. If you must, must, must have gluten-free breads and goodies, to save some cash, I would…

8. Learn to cook!
Before I learned that I had a gluten intolerance my culinary skills mostly consisted of turning on the microwave and heating up a Lean Cuisine. Perfecting the art of cooking has helped my budget tremendously. And now I totally impress people with my skillz.

9. Be flexible
When you are adapting recipes to make them gluten-free or just whipping up a quick dinner, be flexible and don’t be scared to try something new. If you are feeling a little uninspired, sites like Supercook and Recipe Key can help. Just enter the ingredients you have in your pantry, some internet magic happens and out pops recipes for those ingredients.

10. K.I.S.S.
Keep it simple, stupid! I try to apply the K.I.S.S. philosophy to every aspect of my life, but it is especially important to K.I.S.S. when cooking and shopping for gluten-free goods. Recipes with less than five ingredients will always be cheaper, and easier, and often time better than super complicated ones!

11. Check out other blogs
There are some ahhhh-mazing gluten-free blogs out there. Por ejemplo (that’s for example in Español) I adore Gluten-Free Girl and the Chef. Shauna, the blog’s author, is an amazing story teller. Together, she and her chef-husband create some of the most gorgeous gluten-free dishes I’ve ever seen. There’s so many blogs out there that I admire, but my favorites are a post for another time. Blogs just give recipes away! It’s so crazy.

12. Shop international markets
Shopping at international markets is a blast. George and I have spent hours just giggling at the packaging in our local Indian and Hispanic markets. I’m sure my international friends do the same at American stores. And, not only am I entertained, but international markets often carry food at unbeatable prices. I always stock up on corn tortillas, rice, beans and coconut oil.

13. Order online
It’s no secret that I love Amazon.  I’m an Amazon Prime member just for the free shipping. Yes, I’m on a savings spree, but Amazon carries many gluten-free items for much less than your local big grocery. Take an hour out of your next weekend to visit your local grocery store, write down the prices of the food you normally buy, then compare it to online retailers. You’ll be happy you did.

14. Ask for reduced costs when ordering in restaurants
When you are gluten-free, eating in a standard restaurant can be a land mine. I always recommend cooking at home for your meals, but sometimes you just need to/have to/want to eat out. Most restaurants will tweak their menu items for the gluten-free, but there’s always the possibility of cross-contamination. I hate doing it, but I quiz the waiter on the practices used and while I’m being super annoying, I might even ask for reduced cost. If I want a burger without a bun, I shouldn’t have to pay for the bun. Am I right? Some restaurants will oblige and others won’t. (I also make sure to tip the waiter well!)

What tips or tricks do you have for eating (gluten-free or not) on a budget? Let me know in the comments!

love,
melanie

Try a Green Slimer Smoothie for a Healthier Halloween!

slimerI’ve reached a new level of crazy. I’m blending up smoothies and Photoshopping Slimer into them. If you are not familiar with my green friend, Slimer is a ghost made up of Ectoplasm. He successfully made his debut in the 1984 Ghostbusters film.

But I must give credit where credit is due. George was the one who said my smoothie looked like Slimer. And I must admit, I was totally offended. I don’t want to hear that my food looks like a disgusting, fictional ghost that leaves a trail of boogers behind him wherever he goes. But George was more excited about the smoothie than any grown man should be. And if he is excited to drink veggies, I know a kid would be. 

And, I mean, what a better way to get a kid to eat drink their greens than tell them it is slime?! And it’s pretty much perfect for Halloween, right?! AND IT GETS BETTER… BUT DON’T TELL THE KIDS… it has no refined sugar! WHA-BAM! I’ve lost it.

Slimer Green Smoothie:

Ingredients
1 frozen banana
1/2 cup of pineapple
2 large hand fulls of spinach
1/4 cup of greek yogurt
1/4 cup of almond milk

Put ingredients in your favorite blender and blend that sucker up! Tell your kids husband it is Slimer. He’s going to be super excited. Use it as an excuse to throw a Halloween party.

What do you think? Have I lost my mind or will you be blending along with me?!

love,
melanie

 

Low Sugar Holiday Nuts

Maple, Holiday Nuts

Hello, my name is Melanie and I’m a snacker. I feel like there should be a support group for people like me. If I don’t have a little nosh, I’m completely ravenous during the next meal and I’ll eat everything in sight. Snacks are essential.

But snacks aren’t as easy as they might be for the glutinous. I can’t just grab a granola bar and call it a day. But that’s where nature comes in, nature’s granola bar is nuts! And I eat a lot of ’em. But lately I’ve been wanting a way to spice things up. The old, raw nut routine wasn’t cutting it anymore. I’ve also been on a low sugar kick lately, so I didn’t want to just douse them in cinnamon sugar like most holiday nuts and call it a day. Although, that would probably be delicious. And yes, I’m already talking about the holidays. Don’t act like you haven’t been mentally adding everything in Target to your wish list already. WE ALL DO IT.

Holiday Mixed Nuts

Here’s the recipe for Low Sugar, Holiday Nuts 

1 tbsp coconut oil
1/2 cup raw, unsalted cashews
3/4 cup raw, unsalted pecans
1 tsp cinnamon
1/4 tsp cardamom
1 tsp maple syrup
Sea salt

Melt the coconut oil over low heat. I used a cast iron skillet, but you could probably get away with any kind of skillet. I just think cast iron makes everything taste better. Ok, so once you’ve got the coconut oil melted, toss in the cashews and pecans, cinnamon and cardamon. Stir frequently and toast until tan. I always like toasting cashews because they’re light in color and you can tell when they are done. It’s nature’s timer. When everything looks nice and toasty, add the maple syrup, give it a good stir and just a little more toast to caramelize the syrup. Finish with a healthy dose of sea salt.

Confession: I ate this whole plate. Worth it.

love,
melanie

 

Crustless Quiche

gluten free, dairy free quiche If there was an Olympics for taking on more than you can handle, I’d be winning the gold, silver and bronze. And it’s my fault, I know. I seek out the craziness. It’s one of my very few character faults. 🙂

I knew this week was going to be brutal, so I planned ahead. I’m also good like that. Here’s one of my favorite plan-ahead breakfasts. It’s great for those days when even making a smoothie is too time-consuming. Just grab, go and heat it up at work before your morning meeting. Or cram it in your mouth while changing lanes on your morning commute. 

crustless, gluten-free quicheIngredients
1 lb of ground sausage
Veggies of your choice (I used sautéed zucchini and topped with tomatoes)
6 eggs
1 cup of almond (or regular) milk
1/4 cup of nondairy liquid creamer (or half-and-half)

Brown sausage and sauté your veggies. Wisk eggs, milk and creamer together. Add sausage and veggies to egg mixture. Top with tomatoes if you want to make it look half-way presentable. If not, I won’t judge. This is a working (wo)man’s breakfast. Bake in a preheated oven at 400 degrees until the center is set– about 30 minutes.

Easy as quiche.

love,
melanie

The Gluten-Free RV: The Beginnings

A typical gluten-free meal for me. Yes, that's a lot of mayo.

A typical gluten-free meal for me. Yes, that’s a lot of mayo.

Now children, gather round, I’m going to tell you a deeply personal story. Once upon a time in grad school I started to get very, very sick. I had debilitating stomach pain. I was hospitalized several times. I had mysterious rashes, unexplained tiredness and nausea. I knew every bathroom within a 50 mile radius of my apartment. It was a miserable, unpleasant, and downright scary time. Sometimes the stomach pain would get so bad, I would think “ok, this is the end. I’m really lucky I didn’t decide to get a cat so he wouldn’t eat my face off when I die.” Really. I thought that.I saw so many doctors and the inside of more depressing waiting rooms than I care to remember. I had so many tests run and everything came out negative. Many doctors brushed me off. “You’re in your 20s, you are young, it’s just stress,” they’d say. I lived in fear of food and on the recommendation of one doctor, ate a very bland, low-acid diet of peanut butter crackers, bananas and chicken soup.

I was sick for years. YEARS. I lived a miserable dietary existence. I was ready to just accept my fate as a weak, sickly individual until I saw one last doctor. This particular doctor suggested cutting out certain foods to see if my pain stopped. I cut out gluten, dairy and nightshades. My pain disappeared. I had more energy than I had in my entire life. I actually enjoyed eating again.

I worked the nightshades back into my diet with no problem. Then I tried the dairy. Still very little problem as long as I didn’t overdue it. I was scared, but I also tried adding the gluten back into my diet. The stomach pain and nausea came back soon after.

I’ve now been gluten-free for a couple of years. And it’s been glorious. I don’t miss “real” bread, pasta or the pain they once caused me. I eat fresh, beautiful foods without abandon. And guess what?! I cook them all out of my Airstream!

So to make a long story short, I want to share those foods with you in a new column I’m calling “The Gluten-Free RV.” The title makes sense now, huh?!

Thanks for listening, ya’ll. I love you and I hope you’ll enjoy.
melanie

 

 

Maple and Rum Horchatas

horchata1I like my milk heavy on the coffee. Is that how that saying goes? No? What I’m trying to say is a big glass of plain, dairy milk makes me cringe.

The first time I encountered horchatas was when I lived in L.A. I was scared to try them because I thought they were a big ol’ glass of watery milk. But we ordered one anyway and boy was I was wrong! Horchatas are refreshing, delicious and made from rice water and almond milk– which I actually enjoy. I also enjoy a little refreshing nip of rum–if you know what I’m saying.

Here’s my recipe for the perfect adult horchata.

Ingredients

  • 1  cup of uncooked long grain rice
  • 5 cups of water
  • 3/4 cup of unsweetened almond milk
  • 1/2 tablespoon of vanilla extract
  • 1 tablespoon of ground cinnamon
  • 1/4 cup of maple syrup
  • 4 shots of your favorite rum (We used Sailor Jerry’s for the nutmeg and cinnamon flavors.)

horchata2

Pour the rice and water into a  blender.  Blend the rice until it breaks up, but isn’t total mush– about 1 minute. Let rice and water stand at room temperature overnight.

The next day, strain the rice water into a pitcher. Discard the leftover rice. Whisk the almond milk, vanilla, cinnamon, maple syrup and rum into the rice water. Serve over ice.

So much more refreshing and relaxing than a glass of milk!

What is your favorite summer drink?

love,
melanie

Tart, Ginger Cranapple Juice

homemade cranapple juiceIt seems like everyone is juicing lately. I have to admit, I’ve been on a couple of juice cleanses and I absolutely hated it. Let’s be real, ya’ll. No green juice is ever better than a real bacon and egg breakfast. And to be honest, I feel better eating high protein, low carb instead of the other way around.

But George loves apple juice. He is such a little kid sometimes. And I do worry about the boy’s sugar intake. I can be a real mom sometimes. So, I was looking for  a way to make a healthier, lower sugar, apple juice. Here’s what I came up with:

Ingredients

  • 2 Granny Smith apples
  • 1/2 inch of fresh ginger
  • 1/2 cup of cranberry juice (no sugar added)

I don’t have a juicer, so I made this one in my blender. It works well, but it would be smoother if you choose to make it in a juicer.

Peel, core and cut the apples into bite-size chunks. Peel and cut up the ginger. Add the cranberry juice to the blender first, then add the apples and the ginger. Blend until smooth and pour over ice. Enjoy!

Cranapple ginger juice

Tart and gingery! Have you ever tried a juice cleanse? Do you think it lives up to the hype?

love,
melanie

Dark Chocolate, Salted, Caramel Rice Krispies

rice_krispiesCan you all tell this month has been kicking my butt? Easy projects have been key lately. Lucky for you (and me) this recipe is super easy!

I wanted to make Rice Krispies for a work luncheon, but I had to do something a little different. So, I thought, why not substitute caramel for the marshmallows?! Then I got real crazy and added sea salt and chocolate– my favorite combo.

Ingredients:
3 cups of Rice Krispies
1 package (14 oz.) of caramels
2 tablespoons of butter
5 squares of dark chocolate (or enough to drizzle on top)
2 pinches of sea salt

Directions:
Melt butter in a double boiler* over low heat. Add caramels and stir until candy has completely melted together. Add Rice Krispies to the caramel one cup at a time. Stir quickly! Take off the heat and spread into a greased pan.

Break chocolate into little pieces and melt in either a double boiler or a microwave. Drizzle onto the Rice Krispies. Sprinkle sea salt on top.

*If you don’t have a double boiler (I don’t) you can always place a slightly larger pot on top of a smaller pot of water to create the effect.

rice krispies with carmel and dark chocolateGeorge said it reminded him of a grown-up version of a Star Crunch. I take that a huge compliment.

love,
melanie