I've created a list of the 5 most popular recipes for the month of April. I have posted them to the new blog so have a peek at it here www.alimentarykitchen.wordpress.com
I'll have a new list for you in June!
April 30, 2012
April 29, 2012
Welcome!
Welcome to my blog!!
I appreciate you coming to visit! I'm in the process of moving my blog over to wordpress and while that's a work in progress, feel free to browse all of my recipes here. Or you can venture over to wordpress for two new recipes that aren't posted here! I would love to know what you think of the new layout.
www.alimentarykitchen.wordpress.com
Much love,
Alisha
I appreciate you coming to visit! I'm in the process of moving my blog over to wordpress and while that's a work in progress, feel free to browse all of my recipes here. Or you can venture over to wordpress for two new recipes that aren't posted here! I would love to know what you think of the new layout.
www.alimentarykitchen.wordpress.com
Much love,
Alisha
April 23, 2012
Lemon Curd Bars - Gluten Free
Holy F-Bomb. That's really all I should put here. But for the sake of not leaving you with the inkling of a curse (regardless of how positive it is!) I will lay it out for you. These are AMAZING! It would be so easy to make these 100% organic if you wanted to and even if you aren't gluten free, you will still love them. I promise. Guaranteed to be a crowd pleaser! It was really hard to keep Mike out of the lemon curd until the base was cooled. He kept dippin' his fork in it. Can't blame him really, it would have been just as easy to throw some cool whip on it and eat it as is. These bars could not get any healthier. All of the fat is derived from natural ingredients like nuts, eggs and coconut oil. The WW points are high but I feel justified knowing that the ingredients are natural and healthy fats.
INGREDIENTS
Base
1 cup Almonds - Raw, Unsalted
1 cup Cashews - Raw, Unsalted
1/4 cup Honey
1/2 cup Coconut Oil - Melted
1 tsp Sea Salt
2-4 tsp Lemon Zest
2 Eggs
Lemon Curd
3 Eggs
1 cup Sugar **SEE NOTES
1/4 cup Margarine - Reduced Calorie
1/2 cup Lemon Juice - Fresh (5-6 Lemons) **SEE NOTES
1 tbsp Lemon Zest
METHOD
Base
- Preheat oven to 400 degrees, ensure the rack is in the middle and spray an 8x8 square baking pan
- In a food processor grind the almonds and cashews into a medium-fine flour. There will be little chunks left and that will be perfect.
- Add the remainder of the ingredients and pulse until combined
- Pour into baking pan and bake for 50 minutes or until browned on top. The crust will rise but when you remove it from the heat it will deflate **SEE NOTES
- When baked, remove from heat and let cool in the pan
Lemon Curd
- In a double boiler whisk together eggs and sugar. If you don't have a double boiler, put a metal bowl over a regular pot with simmering water.
- Add the rest of the ingredients and whisk 10-15 minutes until thickened.
- Remove from heat and let cool. Put it in the fridge to fully set. It will have the consistency of pudding in the end
- When the curd is relatively set, spread it over the delicious nutty base and put in the fridge to complete the cooling and setting process.
NOTES
- Next time I make this I will try Splenda to bring the calories down but I don't foresee splenda being a problem.
- I used Meyer Lemons for this recipe. They are amazingly delicious, sweeter than regular lemons but they're only in season from late winter to spring. Regular lemons will be just as amazing.
- I did not cook my curd long enough and it didn't fully set. Make sure you whisk for a full 10-15 minutes so that it hardens in the fridge. Not cooking long enough does not change the flavor, just the consistency.
- Individually the crust and curd can be used for almost anything. Use the curd as a lemon pudding and top with whipped cream, use as a pudding filling for a homemade trifle or how about lemon tarts. Can you refuse lemon tarts? The crust could very well be eaten on its own as energy bars, use it as the crust for any other bar, pie or brownie. It'd probably make a great base for nanaimo bars if you wanted to go that route!
UPDATE: Turns out I was just REALLY impatient and wanted these in my mouth. This morning when I went to have a bar (or two) for breakfast, the curd was perfectly set. Thus my recommendation is to make them the day before to ensure the proper consistency of the curd. If you don't care if the curd is liquidy then have at 'er.
NUTRITIONAL INFO
Serves 12
Weight Watchers points per serving - 10
Calories - 338.4
Fat - 23.6g
Fibre - 2.8g
Sodium - 250mg
Carbohydrates - 28.4g
Protein - 6.8g
INGREDIENTS
Base
1 cup Almonds - Raw, Unsalted
1 cup Cashews - Raw, Unsalted
1/4 cup Honey
1/2 cup Coconut Oil - Melted
1 tsp Sea Salt
2-4 tsp Lemon Zest
2 Eggs
Lemon Curd
3 Eggs
1 cup Sugar **SEE NOTES
1/4 cup Margarine - Reduced Calorie
1/2 cup Lemon Juice - Fresh (5-6 Lemons) **SEE NOTES
1 tbsp Lemon Zest
METHOD
Base
- Preheat oven to 400 degrees, ensure the rack is in the middle and spray an 8x8 square baking pan
- In a food processor grind the almonds and cashews into a medium-fine flour. There will be little chunks left and that will be perfect.
- Add the remainder of the ingredients and pulse until combined
- Pour into baking pan and bake for 50 minutes or until browned on top. The crust will rise but when you remove it from the heat it will deflate **SEE NOTES
- When baked, remove from heat and let cool in the pan
Lemon Curd
- In a double boiler whisk together eggs and sugar. If you don't have a double boiler, put a metal bowl over a regular pot with simmering water.
- Add the rest of the ingredients and whisk 10-15 minutes until thickened.
- Remove from heat and let cool. Put it in the fridge to fully set. It will have the consistency of pudding in the end
- When the curd is relatively set, spread it over the delicious nutty base and put in the fridge to complete the cooling and setting process.
NOTES
- Next time I make this I will try Splenda to bring the calories down but I don't foresee splenda being a problem.
- I used Meyer Lemons for this recipe. They are amazingly delicious, sweeter than regular lemons but they're only in season from late winter to spring. Regular lemons will be just as amazing.
- I did not cook my curd long enough and it didn't fully set. Make sure you whisk for a full 10-15 minutes so that it hardens in the fridge. Not cooking long enough does not change the flavor, just the consistency.
- Individually the crust and curd can be used for almost anything. Use the curd as a lemon pudding and top with whipped cream, use as a pudding filling for a homemade trifle or how about lemon tarts. Can you refuse lemon tarts? The crust could very well be eaten on its own as energy bars, use it as the crust for any other bar, pie or brownie. It'd probably make a great base for nanaimo bars if you wanted to go that route!
UPDATE: Turns out I was just REALLY impatient and wanted these in my mouth. This morning when I went to have a bar (or two) for breakfast, the curd was perfectly set. Thus my recommendation is to make them the day before to ensure the proper consistency of the curd. If you don't care if the curd is liquidy then have at 'er.
NUTRITIONAL INFO
Serves 12
Weight Watchers points per serving - 10
Calories - 338.4
Fat - 23.6g
Fibre - 2.8g
Sodium - 250mg
Carbohydrates - 28.4g
Protein - 6.8g
April 17, 2012
Quinoa Burgers - Gluten Free
I've missed burgers. I haven't attempted gluten free meat burgers yet but I do have gf cornbread crumbs on the sidelines waiting patiently for the day. In the meantime, I found this recipe on Pinterest (www.eatingwelllivingwithin.wordpress.com) and promptly ran to the kitchen after repinning. I had 'em cooked up and ready to eat in less than half an hour which is perfect. Just perfect. I paired them with some veggies and some sauteed beef strips and shrimp.
INGREDIENTS
1 cup Quinoa - Dry
2 cups Water
1/2 tsp Salt
1/2 cup Cottage Cheese - Fat Free
3/4 cup Cheddar Cheese - Grated - Skim
3 Eggs
1 Carrot - Peeled and Grated
2 Green Onions - Sliced thinly
3 tbsp Quinoa Flour (or other GF flour)
1/4 tsp Salt
1/4 tsp Garlic Powder
1/2 tsp Splenda
1/2 tsp Black Pepper
1/2 tsp Cumin
Oil for frying - I used Sesame Oil
METHOD
- In large saucepan cook your quinoa. Quinoa, water and a large dash of salt. Bring to a boil and let simmer, stirring occasionally until quinoa is cooked and pan is dry. Don't let your quinoa burn though so when almost all of the water is gone, turn the heat off.
- In medium bowl, combine the rest of the ingredients and add the quinoa when it is done cooking. Mix thoroughly.
- Heat oil in large skillet over medium heat. Divide out the quinoa mixture into patties in the frying pan. I used a 1/4 cup measuring cup to ensure evenness and to get a nice round patty that wasn't going to fall apart. I squished them down a bit in the pan but you don't have to.
- Cook slowly so you don't burn your patties and so they stay together. Should take about 4 minutes each side.
- Serve. I topped mine with honey mustard.
NUTRITIONAL INFO
Serves 10 (1 patty per serving)
Weight Watchers points per serving - 3
Calories - 123
Fat - 3.3g
Fibre - 1.7g
Sodium - 172.7mg
Carbohydrates - 14.9g
Protein - 8g
INGREDIENTS
1 cup Quinoa - Dry
2 cups Water
1/2 tsp Salt
1/2 cup Cottage Cheese - Fat Free
3/4 cup Cheddar Cheese - Grated - Skim
3 Eggs
1 Carrot - Peeled and Grated
2 Green Onions - Sliced thinly
3 tbsp Quinoa Flour (or other GF flour)
1/4 tsp Salt
1/4 tsp Garlic Powder
1/2 tsp Splenda
1/2 tsp Black Pepper
1/2 tsp Cumin
Oil for frying - I used Sesame Oil
METHOD
- In large saucepan cook your quinoa. Quinoa, water and a large dash of salt. Bring to a boil and let simmer, stirring occasionally until quinoa is cooked and pan is dry. Don't let your quinoa burn though so when almost all of the water is gone, turn the heat off.
- In medium bowl, combine the rest of the ingredients and add the quinoa when it is done cooking. Mix thoroughly.
- Heat oil in large skillet over medium heat. Divide out the quinoa mixture into patties in the frying pan. I used a 1/4 cup measuring cup to ensure evenness and to get a nice round patty that wasn't going to fall apart. I squished them down a bit in the pan but you don't have to.
- Cook slowly so you don't burn your patties and so they stay together. Should take about 4 minutes each side.
- Serve. I topped mine with honey mustard.
NUTRITIONAL INFO
Serves 10 (1 patty per serving)
Weight Watchers points per serving - 3
Calories - 123
Fat - 3.3g
Fibre - 1.7g
Sodium - 172.7mg
Carbohydrates - 14.9g
Protein - 8g
April 13, 2012
60 Minute Vegan Bread - Gluten Free
Phew, I've been a baking machine today! For someone who does not bake, that's pretty damn good. At least I'm putting the KitchenAid Mixer I got for Christmas to excellent use. I made my first Gluten Free loaf this morning and it wasn't long before I had my dear lactose intolerant and dairy-free friends wondering if it could be done. A Dairy Free AND Gluten Free Bread ... that tastes good? Yes. I won't lie, I wasn't sure it would work. That could be because of my 'extensive' baking experience. Lo and behold it was awesome. I learned some vegan alternative tricks from Sarah Kramer (www.govegan.net) and I utilized those to make this happen. This bread has a great fresh bread texture, has a very subtle hint of banana and is a smidge sweeter than regular breads due to the apple sauce. I'm confident that you'll love it. And it still takes less than an hour!
INGREDIENTS
1 1/4 cup Brown Rice Flour
1 cup Tapioca Flour (Tapioca Starch)
1/2 cup Potato Starch
1 tsp Salt
1/4 tsp Baking Soda
4 1/2 tsp Dry Active Yeast
1 3/4 tsp Xanthan Gum **SEE NOTES
1/4 cup Hemp Hearts *Optional
2 tbsp Flax Seed - Ground *Optional
1/2 ripe Banana - Mashed
2 tbsp Honey
2 tbsp Olive Oil
3/4 cup Apple Sauce - Unsweetened
3/4 cup Water - Warm NOT hot
METHOD
- Preheat oven to 350 degrees and spray a loaf pan with cooking spray
- In medium mixing bowl, combine all the dry ingredients, including yeast. Whisk together and ensure the ingredients are thoroughly combined
- In bowl of stand up mixer combine all wet ingredients and mix for 2 minutes on low. You can use a hand mixer if you don't have a stand up. I had to put my wet ingredients through the food processor quickly in order to get the banana combined.
- Slowly incorporate dry ingredients while mixing on a low-medium speed. If the batter seems dry, add 1 tbsp of water and continue until you've got the desired consistency
- Once the batter is fully combined, use a spatula and pour it into your pan. Wet your fingers so the dough doesn't stick and push it down into the pan, making sure you get the air out of the corners. Smooth out the top of the loaf with your hands.
- Put in oven and bake for 50 minutes. Remove from oven, let sit for 10 minutes then flip onto a cooling rack.
NOTES
- You can use 1 3/4 tsp of Guar Gum instead of Xanthan Gum or alternatively, you can use 1 tsp of one and 3/4 tsp of the other.
- I'm going to experiment a lot with this loaf. Cheese, flax seeds, cranberries etc. Yum.
- For fun I added some hemp hearts and some ground flax seed. Because of these two extra ingredients I ended up needing about 3 more tbsp of water.
NUTRITIONAL INFO
Serves 10
Weight Watchers points per serving - 5 (Does not include hemp hearts and flax)
Calories - 191
Fat - 3.3g
Fibre - 2g
Sodium - 273.9mg
Carbohydrates - 39.3g
Protein - 2.9g
INGREDIENTS
1 1/4 cup Brown Rice Flour
1 cup Tapioca Flour (Tapioca Starch)
1/2 cup Potato Starch
1 tsp Salt
1/4 tsp Baking Soda
4 1/2 tsp Dry Active Yeast
1 3/4 tsp Xanthan Gum **SEE NOTES
1/4 cup Hemp Hearts *Optional
2 tbsp Flax Seed - Ground *Optional
1/2 ripe Banana - Mashed
2 tbsp Honey
2 tbsp Olive Oil
3/4 cup Apple Sauce - Unsweetened
3/4 cup Water - Warm NOT hot
METHOD
- Preheat oven to 350 degrees and spray a loaf pan with cooking spray
- In medium mixing bowl, combine all the dry ingredients, including yeast. Whisk together and ensure the ingredients are thoroughly combined
- In bowl of stand up mixer combine all wet ingredients and mix for 2 minutes on low. You can use a hand mixer if you don't have a stand up. I had to put my wet ingredients through the food processor quickly in order to get the banana combined.
- Slowly incorporate dry ingredients while mixing on a low-medium speed. If the batter seems dry, add 1 tbsp of water and continue until you've got the desired consistency
- Once the batter is fully combined, use a spatula and pour it into your pan. Wet your fingers so the dough doesn't stick and push it down into the pan, making sure you get the air out of the corners. Smooth out the top of the loaf with your hands.
- Put in oven and bake for 50 minutes. Remove from oven, let sit for 10 minutes then flip onto a cooling rack.
NOTES
- You can use 1 3/4 tsp of Guar Gum instead of Xanthan Gum or alternatively, you can use 1 tsp of one and 3/4 tsp of the other.
- I'm going to experiment a lot with this loaf. Cheese, flax seeds, cranberries etc. Yum.
- For fun I added some hemp hearts and some ground flax seed. Because of these two extra ingredients I ended up needing about 3 more tbsp of water.
NUTRITIONAL INFO
Serves 10
Weight Watchers points per serving - 5 (Does not include hemp hearts and flax)
Calories - 191
Fat - 3.3g
Fibre - 2g
Sodium - 273.9mg
Carbohydrates - 39.3g
Protein - 2.9g
Cottage Cheese Bread - Gluten Free
I have never made bread in my life. I've helped my mom, I've used a bread maker, but I've never made it by myself, and I've certainly never made a gluten free version. Like any regular loaf of bread, there are a LOT of GF recipes out there. I actually judged my recipe by the picture. It had to look fluffy and could not look like a brick. The GF bread I've been buying, while fresh, is really nutty and crumbles in your mouth. I think it's great for toast, the nuttiness really adds something to peanut butter and jam. It isn't Mike's favourite though so I tried for an alternative. The great thing about this bread is that there is no kneading, there is no rising time and it takes about 10 minutes to throw together in the mixer. Are you kidding me? I can't even eat it that fast. Close ... but not quite. There's also no sugar and very little dairy! Don't let the Cottage Cheese throw you off though, it makes it moist but does not taste like cottage cheese and does not have the texture of cottage cheese. I promise. My significant other loathes Cottage Cheese but had many pleasant things to say and grunt about this bread.
INGREDIENTS
1 1/4 cup Brown Rice Flour
1 cup Tapioca Flour (Tapioca Starch)
1/2 cup Potato Starch
1 tsp Salt
1/4 tsp Baking Soda
4 1/2 tsp Dry Active Yeast
1 3/4 tsp Xanthan Gum **SEE NOTES
1 Egg - Large
2 tbsp Honey
2 tbsp Olive Oil or Margarine
3/4 cup Cottage Cheese - Fat Free
3/4 cup Water - Warm NOT hot
METHOD
- Preheat oven to 350 degrees and spray a loaf pan with cooking spray
- In medium mixing bowl, combine all the dry ingredients, including yeast. Whisk together and ensure the ingredients are thoroughly combined
- In bowl of stand up mixer combine all wet ingredients and mix for 2 minutes on low. You can use a hand mixer if you don't have a stand up.
- Slowly incorporate dry ingredients while mixing on a low-medium speed. If the batter seems dry, add 1 tbsp of water and continue until you've got the desired consistency
- Once the batter is fully combined, use a spatula and pour it into your pan. Wet your fingers so the dough doesn't stick and push it down into the pan, making sure you get the air out of the corners. Smooth out the top of the loaf with your hands.
- Put in oven and bake for 50 minutes. Remove from oven, let sit for 10 minutes then flip onto a cooling rack.
NOTES
- You can use 1 3/4 tsp of Guar Gum instead of Xanthan or alternatively, you can use 1 tsp of one and 3/4 tsp of the other.
- I'm going to experiment a lot with this loaf. Cheese, flax seeds, cranberries etc. Yum.
- I used 7/8 cup of Brown Rice Flour and 1/4 cup + 2 tbsp of Quinoa Flour. The original recipe called for White Rice Flour and Brown Rice Flour but I used what I had on hand. To make it the easiest for you, I've listed only Brown Rice Flour.
NUTRITIONAL INFO
Serves 10 - Yields 1 loaf
Weight Watchers points per serving - 5 per slice
Calories - 189.4
Fat - 2.3g
Fibre - 1.4g
Sodium - 353.7mg
Carbohydrates - 36.4g
Protein - 5.7g
INGREDIENTS
1 1/4 cup Brown Rice Flour
1 cup Tapioca Flour (Tapioca Starch)
1/2 cup Potato Starch
1 tsp Salt
1/4 tsp Baking Soda
4 1/2 tsp Dry Active Yeast
1 3/4 tsp Xanthan Gum **SEE NOTES
1 Egg - Large
2 tbsp Honey
2 tbsp Olive Oil or Margarine
3/4 cup Cottage Cheese - Fat Free
3/4 cup Water - Warm NOT hot
METHOD
- Preheat oven to 350 degrees and spray a loaf pan with cooking spray
- In medium mixing bowl, combine all the dry ingredients, including yeast. Whisk together and ensure the ingredients are thoroughly combined
- In bowl of stand up mixer combine all wet ingredients and mix for 2 minutes on low. You can use a hand mixer if you don't have a stand up.
- Slowly incorporate dry ingredients while mixing on a low-medium speed. If the batter seems dry, add 1 tbsp of water and continue until you've got the desired consistency
- Once the batter is fully combined, use a spatula and pour it into your pan. Wet your fingers so the dough doesn't stick and push it down into the pan, making sure you get the air out of the corners. Smooth out the top of the loaf with your hands.
- Put in oven and bake for 50 minutes. Remove from oven, let sit for 10 minutes then flip onto a cooling rack.
NOTES
- You can use 1 3/4 tsp of Guar Gum instead of Xanthan or alternatively, you can use 1 tsp of one and 3/4 tsp of the other.
- I'm going to experiment a lot with this loaf. Cheese, flax seeds, cranberries etc. Yum.
- I used 7/8 cup of Brown Rice Flour and 1/4 cup + 2 tbsp of Quinoa Flour. The original recipe called for White Rice Flour and Brown Rice Flour but I used what I had on hand. To make it the easiest for you, I've listed only Brown Rice Flour.
NUTRITIONAL INFO
Serves 10 - Yields 1 loaf
Weight Watchers points per serving - 5 per slice
Calories - 189.4
Fat - 2.3g
Fibre - 1.4g
Sodium - 353.7mg
Carbohydrates - 36.4g
Protein - 5.7g
April 12, 2012
Almond Crusted Dijon Chicken - Gluten Free
This is my mom's recipe. Thanks mum! She made it for us last time we were at her place and while I don't usually like nuts and I never ever have almonds in my house, this chicken was awesome. Tender, juicy, perfectly crunchy. I promptly went to Costco and bought almonds. And I'm thinking, with a gluten free diet, almonds are the perfect alternative to bread crumbs in almost any recipe. Apparently they're healthy too.
INGREDIENTS
4 Chicken Breasts - Boneless Skinless
1/4 cup Dijon Mustard - We used French's Honey Dijon
1 cup Almond Meal or Crushed Almonds
METHOD
- Preheat oven to 350 degrees and line a baking tray with parchment paper or tinfoil.
- If you have whole almonds, throw them in the food processor
- Baste each breast with dijon mustard then roll them in the almonds, coating them on all sides.
- Place on baking sheet and bake in the oven for 20-30 minutes or until cooked thoroughly. The internal temperature should be 160 degrees.
- Serve with whatever tasty and healthy side you want. Like a spinach salad.
NUTRITIONAL INFO
Serves 4
Weight Watchers points per serving - 8
Calories - 317.3
Fat - 13.5g
Fibre - 2.8g
Sodium - 495.2mg
Carbohydrates - 7.7g
Protein - 39.5g
INGREDIENTS
4 Chicken Breasts - Boneless Skinless
1/4 cup Dijon Mustard - We used French's Honey Dijon
1 cup Almond Meal or Crushed Almonds
METHOD
- Preheat oven to 350 degrees and line a baking tray with parchment paper or tinfoil.
- If you have whole almonds, throw them in the food processor
- Baste each breast with dijon mustard then roll them in the almonds, coating them on all sides.
- Place on baking sheet and bake in the oven for 20-30 minutes or until cooked thoroughly. The internal temperature should be 160 degrees.
- Serve with whatever tasty and healthy side you want. Like a spinach salad.
NUTRITIONAL INFO
Serves 4
Weight Watchers points per serving - 8
Calories - 317.3
Fat - 13.5g
Fibre - 2.8g
Sodium - 495.2mg
Carbohydrates - 7.7g
Protein - 39.5g
Balsamic and Garlic Crusted Pork Tenderloin - Gluten Free
I love having people over for dinner. I wish my place was more conducive to people in quantities though. As it stands now, any more than 2 friends and we've got ourselves a crowd. It's great to sit and chat with people I love, play games, watch a movie, or just drink and laugh - but I almost always have an underlying alterior motive. Nobody makes a better guinea pig than your friends or family! We were long overdue for a dinner session with a couple friends so I made this recipe, paired it with pan roasted asparagus and a spinach salad and I couldn't have been happier. A crowd pleaser, to be sure!
INGREDIENTS
2-2.5 lb Pork Tenderloin
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
4-5 cloves Garlic - Minced
Salt & Pepper
METHOD
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or tinfoil
- Trim tenderloin with a sharp knife, removing excess fat and fascia
- Combine oil, vinegar, garlic, salt and pepper in bowl and brush onto tenderloins.
- If you choose, you can leave them to marinate in the fridge overnight or put them in in the morning. If you don't have time, that's perfectly ok, they'll still be delicious.
- Heat large frying pan with a bit of oil or cooking spray. Sear tenderloins on all sides until brown. Place on lined baking sheet and put in the oven on the middle rack.
- Cook for about 20-30 minutes, turn the tenderloin every 5 or so. Internal temperature should be 160.
- Slice and serve with a drizzle of balsamic vinegar over top
NUTRITIONAL INFO
Serves 6
Weight Watchers points per serving - 8
Calories - 350.3
Fat - 17g
Fibre - 3.7g
Sodium - 472.9mg
Carbohydrates - 1.6g
Protein - 44.6g
INGREDIENTS
2-2.5 lb Pork Tenderloin
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
4-5 cloves Garlic - Minced
Salt & Pepper
METHOD
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or tinfoil
- Trim tenderloin with a sharp knife, removing excess fat and fascia
- Combine oil, vinegar, garlic, salt and pepper in bowl and brush onto tenderloins.
- If you choose, you can leave them to marinate in the fridge overnight or put them in in the morning. If you don't have time, that's perfectly ok, they'll still be delicious.
- Heat large frying pan with a bit of oil or cooking spray. Sear tenderloins on all sides until brown. Place on lined baking sheet and put in the oven on the middle rack.
- Cook for about 20-30 minutes, turn the tenderloin every 5 or so. Internal temperature should be 160.
- Slice and serve with a drizzle of balsamic vinegar over top
NUTRITIONAL INFO
Serves 6
Weight Watchers points per serving - 8
Calories - 350.3
Fat - 17g
Fibre - 3.7g
Sodium - 472.9mg
Carbohydrates - 1.6g
Protein - 44.6g
April 09, 2012
Mixed Berry Crisp - Gluten Free
I know you're going to love this recipe. I know this because I made it twice in 24 hours and have plans to make it again in three days. I know this because I served it to my family and friends of my family and everybody loved it. But the most important reason you'll love it? It's low fat, low calorie, and gluten free. I would actually be happy making this for dinner, instead of dessert.
INGREDIENTS
Berry Mixture
8 cups Mixed Berries - Frozen
7 tbsp Splenda
5 tbsp Tapioca Flour
1 tbsp Lemon Juice
Crumble
1 cup Rolled Oats - Gluten Free**SEE NOTES
1/2 cup Brown Sugar - Packed
1/4 cup Brown Rice Flour
1/4 cup Tapioca Flour
1/2 cup Margarine - Reduced Calorie
Nutmeg - To taste
Cinnamon - To taste
METHOD
- Preheat oven to 375 degrees.
- To make berry mixture, microwave your berries until semi-thawed. Mix in all berry ingredients and combine well. Pour into small casserole dish or a 10x10" square pan.
- To make crumble, add all dry ingredients then cut in margarine with a pastry cutter or a fork, until mixture is crumbly (and tasty!) Spread evenly-ish over berries and put in the oven.
- Bake for 30 minutes or until crumble is golden brown and berries are bubbling up.
- Serve at room temperature or cold with ice cream or over freshly cut fruit.
NOTES
- Gluten Free oats are pure oats that have not been contaminated with wheat, barley or other gluten containing products. Because I'm not celiac and just watching what I eat, I use regular Quick Rolled Oats.
- Tapioca Flour and Brown Rice Flour are both gluten free but if you are not living a GF lifestyle, you can use all purpose flour in the same amounts.
- The good news is if you serve 6 or 8 people with this dessert the WW points will remain the same! Obviously the individual counts go up but not enough to be super concerned about if you've eaten consciously for the whole day.
NUTRITIONAL INFO
Serves 8
Weight Watchers points per serving - 8
Calories - 261.4
Fat - 7.5g
Fibre - 6.5g
Sodium - 96.1mg
Carbohydrates - 55.6g
Protein - 2.7g
INGREDIENTS
Berry Mixture
8 cups Mixed Berries - Frozen
7 tbsp Splenda
5 tbsp Tapioca Flour
1 tbsp Lemon Juice
Crumble
1 cup Rolled Oats - Gluten Free**SEE NOTES
1/2 cup Brown Sugar - Packed
1/4 cup Brown Rice Flour
1/4 cup Tapioca Flour
1/2 cup Margarine - Reduced Calorie
Nutmeg - To taste
Cinnamon - To taste
METHOD
- Preheat oven to 375 degrees.
- To make berry mixture, microwave your berries until semi-thawed. Mix in all berry ingredients and combine well. Pour into small casserole dish or a 10x10" square pan.
- To make crumble, add all dry ingredients then cut in margarine with a pastry cutter or a fork, until mixture is crumbly (and tasty!) Spread evenly-ish over berries and put in the oven.
- Bake for 30 minutes or until crumble is golden brown and berries are bubbling up.
- Serve at room temperature or cold with ice cream or over freshly cut fruit.
NOTES
- Gluten Free oats are pure oats that have not been contaminated with wheat, barley or other gluten containing products. Because I'm not celiac and just watching what I eat, I use regular Quick Rolled Oats.
- Tapioca Flour and Brown Rice Flour are both gluten free but if you are not living a GF lifestyle, you can use all purpose flour in the same amounts.
- The good news is if you serve 6 or 8 people with this dessert the WW points will remain the same! Obviously the individual counts go up but not enough to be super concerned about if you've eaten consciously for the whole day.
NUTRITIONAL INFO
Serves 8
Weight Watchers points per serving - 8
Calories - 261.4
Fat - 7.5g
Fibre - 6.5g
Sodium - 96.1mg
Carbohydrates - 55.6g
Protein - 2.7g
April 07, 2012
Cauliflower Pizza Crust - Gluten Free
Pizza has always made me feel heavy and sluggish. Part of it may have been that I always ate more than I should have and maybe because of the gluten in the crust. I'm not sure. What I do know is, this crust is an impeccable alternative. It tastes great, is not hard to make and best of all has no fat and almost no calories. Like any pizza, you can be creative with your toppings and cater it to your tastes or what you're currently craving. In the notes below I'll tell you what our favourite pizzas consist of.
INGREDIENTS
2 cups Cauliflower - Grated - Medium head
1/4 cup Egg Whites (3 large whites)
1 tsp Oregano
2 tsp Parsley
1 cup Cheese of your choice - Skim **SEE NOTES
1-2 tbsp Frank's Red Hot Sauce
METHOD
- Preheat oven to 450 and spray a round baking sheet (or cookie sheet!)
- Remove the stems of your cauliflower head and put the flowerets in the food processor. Pulse until cauliflower has become a rice-like consistency without turning into a puree. If you don't have a food processor, you can hand grate your cauliflower. It's a bit messier but doesn't take that long.
- In microwavable bowl, cook the cauliflower for 6-8 minutes, until it turns opaque.
- While it's cooking, combine egg whites, oregano, parsley, cheese and hot sauce in food processor or blender. Add to the cooked cauliflower and mix well.
- Lay cauliflower mixture out on a baking sheet in a thin layer. Spreading to each corner with your fingers. If it's too wet, pat it dry-er with a double layer of paper towels.
- Bake crust for 35-30 minutes. Keep an eye on it, I used my mom's convection oven and it only took 20 minutes. Remove from oven when the edges are browned and the top is golden.
- Turn the oven to broil while you prep the rest of your ingredients.
- Layer your pizza toppings onto the crust in whichever fashion you like including your sauce.
- Put back in the oven under the broiler for 10 or so minutes, until the cheese is golden and your ingredients are tender.
NOTES
- In lieu of cheese, you can use a cup of 1% Cottage Cheese. Just ensure you drain it of excess moisture first
- Our absolute favourite pizza to make at home is called a Farmer's Market pizza. Basically I put whatever veggies I have on hand or need to get rid of or is in season at the Market. It usually ends up containing grated beet, grated carrot, thinly sliced yam, mushrooms, cabbage and cauliflower pieces etc. DELICIOUS (seriously - I dare you to try it!)
- My favourite sauce to use is a combination of bbq sauce and fat free ranch dressing. I made a pizza last night that had chicken cooked in tandoori sauce, bok choy, and satay sauce (found here http://bit.ly/HqLmrc minus the broccoli and worcestershire sauce and only adding as much water to allow the peanut butter to spread but not be liquidy) This pizza was AWESOME.
- If you're using fresh veggies on your pizza, throw them in the microwave for 30 seconds to soften them up before putting under the broiler. Especially if you're using hard veggies like yams.
**Nutritional info is based off using 1 cup of 1% Cottage Cheese and does not include any toppings.
NUTRITIONAL INFO
Serves 2 (because who doesn't want a half a pizza to themselves?)
Weight Watchers points per serving - 3
Calories - 137.6
Fat - 1.6g
Fibre - 2.9g
Sodium - 1112.1mg
Carbohydrates - 9.1g
Protein - 23.6g
INGREDIENTS
2 cups Cauliflower - Grated - Medium head
1/4 cup Egg Whites (3 large whites)
1 tsp Oregano
2 tsp Parsley
1 cup Cheese of your choice - Skim **SEE NOTES
1-2 tbsp Frank's Red Hot Sauce
METHOD
- Preheat oven to 450 and spray a round baking sheet (or cookie sheet!)
- Remove the stems of your cauliflower head and put the flowerets in the food processor. Pulse until cauliflower has become a rice-like consistency without turning into a puree. If you don't have a food processor, you can hand grate your cauliflower. It's a bit messier but doesn't take that long.
- In microwavable bowl, cook the cauliflower for 6-8 minutes, until it turns opaque.
- While it's cooking, combine egg whites, oregano, parsley, cheese and hot sauce in food processor or blender. Add to the cooked cauliflower and mix well.
- Lay cauliflower mixture out on a baking sheet in a thin layer. Spreading to each corner with your fingers. If it's too wet, pat it dry-er with a double layer of paper towels.
- Bake crust for 35-30 minutes. Keep an eye on it, I used my mom's convection oven and it only took 20 minutes. Remove from oven when the edges are browned and the top is golden.
- Turn the oven to broil while you prep the rest of your ingredients.
- Layer your pizza toppings onto the crust in whichever fashion you like including your sauce.
- Put back in the oven under the broiler for 10 or so minutes, until the cheese is golden and your ingredients are tender.
NOTES
- In lieu of cheese, you can use a cup of 1% Cottage Cheese. Just ensure you drain it of excess moisture first
- Our absolute favourite pizza to make at home is called a Farmer's Market pizza. Basically I put whatever veggies I have on hand or need to get rid of or is in season at the Market. It usually ends up containing grated beet, grated carrot, thinly sliced yam, mushrooms, cabbage and cauliflower pieces etc. DELICIOUS (seriously - I dare you to try it!)
- My favourite sauce to use is a combination of bbq sauce and fat free ranch dressing. I made a pizza last night that had chicken cooked in tandoori sauce, bok choy, and satay sauce (found here http://bit.ly/HqLmrc minus the broccoli and worcestershire sauce and only adding as much water to allow the peanut butter to spread but not be liquidy) This pizza was AWESOME.
- If you're using fresh veggies on your pizza, throw them in the microwave for 30 seconds to soften them up before putting under the broiler. Especially if you're using hard veggies like yams.
**Nutritional info is based off using 1 cup of 1% Cottage Cheese and does not include any toppings.
NUTRITIONAL INFO
Serves 2 (because who doesn't want a half a pizza to themselves?)
Weight Watchers points per serving - 3
Calories - 137.6
Fat - 1.6g
Fibre - 2.9g
Sodium - 1112.1mg
Carbohydrates - 9.1g
Protein - 23.6g
Subscribe to:
Posts (Atom)