Category Archives: Food Porn

Trust your instincts…

Man, I was starving after my second class this morning.  I ran us through Salutation G, this morning.  I love that one, but it mixed with other flows left me so hungry afterwards.

And I had the most incredible craving for pancakes.  Well, I think the cravings were induced by a story I heard on NPR’s Weekend Edition Sunday this morning about a Russian Pancake Festival taking place this weekend.  It’s so funny that all the brain needs is a little hint to bring about a full-scale craving.  So, I set about looking for a (hopefully) yummy grain-free pancake recipe.

I decided to make coconut flour pancakes.  The recipe I picked looked and sounded good.  Heck, even the pancakes looked good, see…

Image

Buuuuuuut, the recipe called for way too much salt.  Hence the title of this post…every fiber in me said, “This is tooooooo much salt” but I wanted to respect the recipe as is.  Crap.  They are too salty for pancakes.  They’re not salt bricks but the salt is noticeable.  Also, the texture was, hmmmm, how to explain?  Not dry, they are moist…but a bit crumbly.  I’m used to the doughy, slightly stick texture that I suppose is the domain of wheat flour.  I’m not going to give up though.  I gotta find a good recipe!  Anybody got a good grain-free pancake recipe?

(On the side, egg white and turkey sausage.  Before I went wheat-free, I bought a box of Special K Flatbread Breakfast Sandwiches.  Not wanting them to go to waste, I just have the sandwich sans the flatbread.)

Advertisements

Cookery: new word for the week…

So I have been hooked on Gordon Ramsey’s Ultimate Cookery Course on BBC America.  I have already made two recipes from the show and both turned out beautifully.

I happen to love Gordon, save some of his interesting quirks…like have you ever noticed that in the opening credits of almost every show he has he’s taking off his shirt?    Anyway, I know a lot of people who don’t at all like Gordon’s reality shows but appreciate his cooking shows.  Say what you will, at the end of the day, the man is an awesome chef (with the Michelin stars to prove it!).

Last’s night recipe, Mushroom and Leek Pasta.  I used brown rice pasta, of course, given that I’m now wheat free.  The pasta was great!  I used this brand, Tinkyada, and was thoroughly impressed.  Here’s a pic:

Image

I served this with “garlic bread” I made from my first foray into gluten-free bread making with a bread machine.  Here’s how the first loaf ended up looking at the end:

Image

It was pretty sad…but the bread ended up being edible and not too terrible.  I think it was shot from how much my hands were in the dough.  I took the paddle out too soon last time and had to plunge my fingers into sticky dough trying to put the paddle back on.  Word to the wise: read the booklet for the machine before you dive into using it!  Duh!

Got my second ever bread in the machine now…

Fingers crossed!

Long time, no see…

Boy, it’s been a little while since my last post.

Well, despite not posting, I HAVE been taking pics!

This day is one to mark on the calendars.  I have all day off!  This is a big deal because I have worked almost every Saturday morning for the past year:

10:30 am/Private lesson, with two therapist colleagues

12:00pm/Client at my office

It tends to break up my day, especially if I decide to run errands afterwards.  This actually wouldn’t be that bad if I didn’t also work on Sunday mornings.  Each Sunday morning, with few exceptions, for the past seven and a half years, I have taught yoga at 8am.  A couple of years ago, I added another class at 10am at a different, sister location, on my way home.

This sort of schedule makes lazy weekend mornings in bed, with some cuddly lover impossible.  No wonder I’m single!

Breakfast and juicing this morning, as I contemplate what to do with this day…

Image

Steel cut oats and quinoa, with a splash of almond milk, maple syrup, a mixture of toasted nuts (pecans, almonds, hazelnuts) and a sprinkling of hemp seeds!

I, again, juiced my veg separately and then cubed them to add to my morning juices:

Image

Image

Image

My freezer is taking on a whole new look, and I like it:

Image

Baking the blogs!

So I have also been craving treats since I have given up wheat.  Most recipes for baked goods have been good.  These cookies, however, were great!! Bacon Chocolate Chip Cookies!!!

The recipe is courtesy of The Urban Poser, another awesome food (and YOGA) blog for y’all to check out!  You must try these!

Image

Cooking the blogs

In an effort to find good recipes that fit within this more restricted food plan I’m following, I’ve taken to my fellow bloggers for inspiration and frankly, help.  Enter this fabulous soup; the recipe, from a fabulous blog aptly titled, Organizing with a side of Fabulous!  Check it out!!

Image

Three ingredients or less is healthy, right?

I wish that were true about last night’s dessert.  It has only three ingredients: lemon, heavy cream, and sugar.  What a great combo.

I made Lemon Posset, last night and it is heavenly!

Image

IMG_3975

I had this with a gluten-free shortbread cookie from the Wedge Co-op.  Yum!  I’ll have to find a good gluten-free shortbread cookie recipe now.  I’m envisioning a lemon tart.

For dinner last night, I made a spinach salad with a great Maple Mustard Dressing from the Wedge, and made lemon pepper tofu to top!  It turned out great!

Image

Image

Aaron came over and hung out last night.  He gobbled his salad up quickly.  I sent him home with about half my freezer.  All those yummy gluten filled treats that had been staring back at me every time I opened the freezer door.  Rather than being tempted, or mocked depending on my mood, I decided to give them away.  It’s good food and he can use it so I feel good about it.  Now I have room to store all those darn gluten-free flours I’ve been accumulating.