Summer Living Carne Asada Style!

I need to apologize for the long break I have taken from my food blog, sometimes life gets in the way of things you want to do and that is exactly what happened. I planned on sharing my favorite Mexican recipes for the month of May because of Cinco de Mayo but I was unable to post them all due to my blogger break. Now it is already June (and thank God for that!) because I was in dire need of warm weather and summer to arrive here in the Mid-West after our stubborn lingering winter made our spring season painfully cold.

I must say, I feel like a completely different person in the warmer months: I love living!
There is nothing like good friends, good music, good outdoor fun, and good food of course! I only left out family because that is the one thing I am missing in my life right now. I cannot wait for the times I will get to share with them.

So this meal is dedicated to family, friends, summer, and living it up! I love to cook, but I LOVE to cook even more for family and friends. I am truly blessed to have a husband who enjoys and appreciates every meal I make, but I still do not feel completely satisfied unless we have others to share with the experience of a truly delicious and nutritious meal.

Carne Asada

• Grass Fed skirt steak


• GF Soy Sauce: San J Organic Tamari GF Soy Sauce


• Juice of 1 lime


• Granulated garlic powder


• Kosher or Sea salt


• Freshly ground black pepper

-Prepare the charcoal grill first (that is where my husband comes in handy =)
-Place steaks flat in a large and deep baking dish.
-Add garlic powder and salt and pepper to both sides of steaks.
-Add fresh lime juice and enough soy sauce to cover the steaks.
-Marinate in the refrigerator for at least 30 minutes.
- Grill steaks on each side, I prefer cooked to medium well.

The Fix-ins:

• Enjoy Life GF Whole Corn Tortillas: Found at Whole Foods. Just warm up on the grill after the meat is ready.


• Rebecca's Salsa Verde (see recipe in January 2011 archive)


• Rebecca's Guacamole (recipe coming up soon!)


• Freshly squeezed lime juice


• Chopped cilantro and onion

Don't forget your favorite cocktail!
I prefer a Pina Colada or Mai Tai: Recipes coming soon!

I get affordable grass fed beef from City Fresh Market located at the French Market in Chicago. Look up your local farmers markets for farmers who sell affordable grass fed beef, and by that I mean they are cheaper than Whole Foods Market. You should expect to pay more for good quality food. You will actually save money by staying healthy and avoiding expensive medical bills.

Health Facts:
Grass-fed cows are humanely raised on free range farms and are never fed corn and/or grains because that causes them to get sick and in turn need antibiotics. You are more likely to get food poisening from conventional meat than from grass-fed meat.
Meat from grass-fed cows contains no hormones or antibiotics and contains less saturated and total fats than conventional beef, it contains 2-4 times the amount of Omega-3's and 3-5 times the amount of CLAs, all believed to improve cardiovascular health and fight cancer and disease. Beef is also a good source of protein, iron, and Vitamin B12.

O GF Brunch: "Bread-with-a-hole-with-an-Egg-in-the-Middle"

It is a chilly, windy, and rainy spring Saturday and my stomach was growling so my awesome Boobie Love (in case you don't know my husband and I call each other this <3) made me the most delectable dish ever! I love that he comes up with the most creative and wholesome meals at times when I need a break from the kitchen, and yes, even I need a break sometimes. I must give my mother-in-law credit for this because she really taught him all he knows. Aurora Camacho, the Cooking Queen, created a Breakfast King (Angel Camacho); a title no one could strip either of. They both have earned these titles by simply making meals out of whole healthy foods and plenty of love (the secret ingredient to any meal or treat).

Sorry for all the cheese, but cheese is good sometimes =)

So this delicious and nutritious breakfast, brunch, or even great for lunch and dinner was something my mother-in-law, Aurora, used to make for her Sun (Angel) when he was a little boy. It uses a few simple and pure foods that turns into a satisfying, healthy, and comforting meal.

Angel has always wanted to make this for me and I am so lucky he was finally able to after I found a healthy gluten-free sandwich bread that is also dairy, soy, and nut free too.
The brand is Udi's and it is the Whole Grain Bread made from whole grain brown rice flour. You can find it at Whole Foods market, Pea Pod in Chicago, or online at:
www.udisglutenfree.com

The rest of the Ingredients are just as simple:
- Eggs (from cage free, hormone and anti-biotic free, vegetarian fed chickens, aka: organic)
- Unrefined extra-virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper

From my Boobie Love, here is how you make it:
- Use a pan that is wide enough to fit at least 2 slices of bread in at the same time.
- Fill pan with olive oil, just enough to thinly cover the bottom, and heat slowly on medium heat.
- Use a round cookie cutter (or a small rimmed glass) to cut out a hole in the middle of the bread; hence the name of the dish ;-)
- In the pan cook the bread slightly, for about 1 - 2 minutes on each side.
- Don't forget to cook the cut out bread circles too.
- After bread is slightly cooked add one egg in each hole of each slice of bread.
- Cook egg in the bread slowly on no more than medium heat and sprinkle with salt and pepper.
- When the white of the egg is cooked, flip over and finish cooking on the other side.
- Add more salt and pepper on the other side and bread circles.
- The middle yolk should be cooked over easy when finished.
- Plate and serve

Use the toasted bread circles to slurp up the yummy egg yolk as you eat through this dish.

I wish this meal never ended! Mmmmmmmmm

O GF Cocoa Banana Bread topped with Banana ice cream

After a long, dark, and freezing cold first week of spring, a warming comfort food was definitely necessary to pull through this winter season that just does not want to let up here in the Midwest. I had some very ripe organic bananas just asking to be used so I decided to make my delicious banana bread recipe with a chocolaty twist. The smell it creates while baking will make your mouth water even before the first bite!

Tip: if you ever have ripe bananas and you don't have time to bake them, don't let them go to waste, just freeze them. I will tell you how to make the most healthy and delicious ice cream from them!

Pre-heat oven to 375 degrees

Ingredients

Organic & Gluten-Free (O GF)

- 3 / 4 very ripe bananas
- 2 cups brown rice flour
- 1 cup ground flax seed
- 1/2 cup unsweetened & alkaline free cocoa powder ( I use Chatfield's)
- 1 cup unsweetened almond milk
- 1 cup coconut sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1 teaspoon pure vanilla (without corn-syrup, read the label)
- 1 teaspoon kosher or sea salt
- 1 teaspoon baking soda

In a mixing bowl mash ripe bananas, add beaten eggs, agave nectar, almond milk, melted butter, and vanilla and mix together.
In a separate mixing bowl add all dry ingredients and mix together, then add to liquid ingredients and mix until well incorporated.
Pour in a buttered 9 x 9 baking pan and bake for 60 minutes.

Banana Ice Cream Topping
- Use 2 or 3 frozen and peeled bananas
- In a food processor or blender add frozen bananas and a 1/2 cup coconut or almond milk.
- Blend for about 5 minutes or until very smooth.
- Top over any dessert or eat as is
- It is that easy and delicious!

Grilled, Gluten-Free, Grass-Fed Burgers and Organic Veggie Kabobs

There's nothing better than being able to enjoy the warmer months with healthy outdoor meals. If you don't have an outdoor grill you can 1- just get one already it's worth it, or 2- use a grill pan on your stove-top, it's not quite the same but it'll have to do.
I prepare a gluten-free burger by simply replacing the bun with leafy green lettuce. I have noticed gluten-free hamburger buns available at the grocery store but they are made with refined flours and contain processed sugar, additives, and preservatives that are just not good for anyone. Foods in their most natural state are always healthier for you and the only process it should go through is the one you use to cook and prepare it. So enjoy this meal soon because it not only provides a party in your mouth but it also provides heart-healthy fiber, fat, protein, and an array of vitamins and minerals from all the organic vegetables you will eat!

Grilled GF/GF Burgers
For a vegetarian option use portabella mushrooms in place of meat
serves 4
- 2 lbs grass-fed beef
I get my meat from Whole Foods or the French Market
- 2 Tbs unrefined extra-virgin olive oil
- Kosher or sea salt, freshly ground black pepper, and garlic powder.
- Mix the olive oil, salt, pepper, and garlic powder into the meat and form patties with parchment paper. Cook on outdoor grill or grill pan.
I have my husband to thank for this one =)

Burger Toppings
- organic leafy green lettuce
- organic onion slices
- heirloom tomato slices
- organic avocado slices
- organic / grass fed pepper jack cheese
- organic ketchup
My favorite brand: Organicville, because it's made with agave nectar instead of sugar and tastes amazing!

Organic Veggie Kabobs
- 1 yellow onion
- 1 purple onion
- 1 red bell pepper
- 1 green bell pepper
- 2 zucchini's
- 1 container mushrooms
- kosher or sea salt, freshly ground black pepper, unrefined extra-virgin olive oil.

Cut all veggies (except mushrooms) in 2 -3 inch pieces. Before placing the veggies on, soak the wooden skewers in water for 10 minutes so they do not burn on the fire. After putting on all the veggies, drizzle with olive oil, salt, and pepper.

Mmmmm, Mouth Watering!

GF Crispy Fried Cod and Spinach Greens

After a long winter with little to no sun exposure, our bodies need all the vitamin D it can get. So during the late winter and early spring I like to eat plenty of foods rich in this vitamin because for many of us sun exposure may not happen until April or May. There are many sources of food that provide Vitamin D but the best source of D is from the sun. Make sure during those warm months of the year you get sunshine for at least 20 minutes a day.

On of my favorite fish to eat, Cod, is not only high in vitamin D but also contains healthy omega-3 fats, protein, and has the least saturated fat and cholesterol of all animal products. Add this super food into your diet by trying this very simple recipe that is not only gluten-free but free of most food allergies and intolerance's like: wheat, corn, soy, dairy, eggs, and nuts.

Ingredients
2 cod fillets
unrefined extra-virgin olive oil
1 cup brown rice flour
kosher or sea salt
freshly ground black pepper
1 tablespoon paprika

-Heat olive oil in a frying pan on medium high heat
-Mix brown rice flour, salt, pepper, and paprika in a bowl, rinse the fish and coat with the flour mixture
-Cook fish on each side until browned and crispy, about 5 minutes on each side.
-Squeeze fresh lemon juice over fish.

Serve organic crispy fried fish with freshly steamed organic spinach and quinoa.

Enjoy this fantastic fish dish!

Sunday Brunch: Organic Omelete

This recipe is dedicated to my husband, who taught me how to make the perfect omelets and breakfast meals. All props go to Angel on this one and thank you for making me the most delicious juevos!

Try this recipe at home and you will never want to pay for an expensive breakfast or brunch again. Not only is this meal quick and easy to make but very healthy, satisfying, and delicious of course.

Fresh organic eggs are naturally gluten-free and they provide an array of nutrients like protein, omega 3's, vitamin D (which many of us need at this time of the year) and they help the body absorb calcium. Organic eggs that come from hens that are pasture raised (free range) and forage their own food provide eggs with higher nutritional value, less cholesterol, more heart healthy fats, and less risk of carrying food borne illness bacteria (salmonella).

The great thing about making an omelet is you can add whatever you like or whatever is available in your fridge. This is may favorite version but don't be hesitant to make your own.

Ingredients (serves 2)
- 6 organic eggs (hormone free, cage free, vegetarian fed)
- organic turkey sausages (4 links)
- Rebecca's salsa verde
- extra virgin olive oil
- 2 hot yellow chilies
- 2 anaheim chilies (or 4 jalapenos)
- 8 stalks of green onion
- organic monterey jack cheese (optional)
- kosher or sea salt
- freshly ground pepper and garlic powder
- avocado

Chop 4 links of turkey sausage and cook thoroughly in a skillet (with olive oil). In another skillet, on medium high heat, saute the green onion and chilies in olive oil. Add the cooked turkey sausage, 6 beaten eggs, salt, pepper, and garlic powder. Cook omelet thoroughly on one side until it is ready to flip, with a large spatula flip it, top with cheese, and finish cooking on the other side.

Serve with diced avocado and mi salsa verde. Yummm!

Meat Eaters take a break with a Veggie Delight Dinner

In our country it is the norm to eat meat everyday and practically at every meal. Unfortunately, when people look at a plate of food without meat on it, they automatically think it will not be satisfying. Well I am here to give you some insight.

Don't get me wrong, I fully enjoy eating meat. However, when I do, it is high quality, healthy meat. It comes from animals that were grass-fed / vegetarian fed, without hormones and anti-biotics, and pasture raised (cage free.) This kind of meat does cost more which is why my husband and I only enjoy it at most, once a week. However, the health benefits alone outweigh the costs: the meat is lower in saturated and total fats than conventional meat, it contains 2 to 4 times the amount of Omega-3's (heart healthy fat), it improves cardiovascular health, and fights cancer.

You might be wondering if you will get enough nutrients like protein and iron if you eat less meat. This is not an issue because there are plenty of other food sources that contain these nutrients. My husband and I get most of our protein from foods like quinoa (a grain that has more protein than meat and is also a good source of iron), beans, almond milk, nuts, eggs, and fish.

If you are aware of how conventional meat in our country is processed and how the animals it came from were grown, raised, and fed, it would definitely make you think twice before consuming it . I highly recommend the documentary "Food Inc." to be fully informed on where your food comes from and how it was grown and made so you are able make healthier food choices.

But to give you a little insight now, here are some not so fun facts about our country's conventional meat:

- It is more likely to contain harmful bacteria that causes food-borne illness's (which can make you very ill and even kill you.)
- Animals are fed corn and other animal and waste materials which cause them to get sick and need anti-biotics. (grass-fed cows do not need anti-biotics)
- Animals are fed synthetic hormones (like rGBH) to make them grow faster and produce milk faster.
- Ground beef from corn fed cows is so full of bacteria they have to run it through ammonia to make it safe for people to eat. (if you can call ammonia soaked meat safe.)
- Animals are caged in inhumane conditions that increase the spreading of disease.

If this makes you feel like taking a break from meat today, here is a simple and delicious recipe you can try.

Roasted Broccoli and Quinoa

Quinoa cooks like rice but in half the time, bring water to a boil (double the amount of water to quinoa), add sea or kosher salt, add the quinoa, cover and simmer for 25 minutes.

Preheat oven to 400 degrees and cook the broccoli for about 20 - 30 minutes

Ingredients

Fresh or frozen organic broccoli

1 organic small onion or 1/2 a large onion

8 cloves of garlic

Freshly ground black pepper

Crushed red pepper

Kosher or sea salt

Unrefined extra virgin olive oil


Spread broccoli, onion, and garlic on a flat pan or roasting pan and drizzle with olive oil, salt, pepper, and red pepper (this will add a nice "kick").

Top the roasted broccoli over quinoa and enjoy. Who knew vegetables could taste this great!

GF Organic Lemon Bundt Cake

For my husband's birthday I surprised him by making another one of his favorite's: Lemon Cake. Even though he does not have a gluten intolerance or Celiac disease (like myself) he greatly appreciates the love and care I put into making healthy delicious desserts and he always says, "you would never know this was gluten-free!"

I love being able to make desserts using organic, unrefined, and unprocessed ingredients so that we can celebrate good times with good healthy food. It is so important to splurge and treat yourself during special occasions but it is more important to enjoy homemade treats that are not made from refined sugar and flour and do not contain harmful ingredients (additives, preservatives, hormones, antibiotics, pesticides) that cause and worsen any illness and/or chronic disease.

Just remember when you have your next sweet tooth; anything you make with whole ingredients will be far more satisfying for your taste buds and even better for your health!

Enjoy this one, I have so much more to share.

Pre-heat oven to 350 degrees and bake for 40 -45 minutes
I used a bundt pan but any cake pan will do the job

2 cups organic brown rice flour
1 cup unsalted organic butter (melted)
1 cup evaporated cane juice aka sucanet
4 organic eggs
1 teaspoon organic pure vanilla extract
zest of 1 organic lemon
1/4 cup freshly squeezed lemon juice
2 teaspoons baking soda
1/4 teaspoon kosher or sea salt
-Mix together dry ingredients first then mix in the rest

Lemon Glaze
1 cup organic powdered sugar
2 Tbs organic lemon juice
- Beat until smooth and pour over cooked cake
- Sprinkle the top of the cake with more confectioner sugar

Happy Birthday!

Organic GF Beet Latkes

This is such a great holiday dish! I love how it puts beets to good use because they are so affordable, abundant, and packed with nutrients. It is a traditional Jewish dish eaten during the holiday season but a must try for anyone at anytime! After my husband gave me a food processor for my birthday I was able to put it to good use right away. I will definitely be making this again even after the holiday season passes.

Ingredients (serves 4)
- 4 organic medium beets
- 2 organic carrots
- 2 organic stalks of celery
- 2 stalks of green onion
- 1 onion
- 2 organic eggs
- 1/2 cup brown rice flour
- Olive oil
- kosher or sea salt
- freshly ground black pepper

In a pre-heated oven at 450 degrees roast the beets in a baking dish filled with a little water at the bottom for about 45-60 minutes or until soft

This is where a food processor comes in handy but you do not need one to makes this, it will just take a little more elbow grease to get this done.

- Grate celery, carrots, and cooked and peeled beets either by hand or in a food processor.
- Press grated beets with a paper towel to draw out excess juice
- Dice onion
- Lightly beat eggs in a small bowl
- In a large bowl mix together all grated and chopped veggies with br flour, eggs, salt, and pepper


Add olive oil to cover the bottom of a large pan and turn on medium high heat to fry the latkes.
Roll latkes in golf ball sized balls and add to heated oil
After about 1 minute press the ball with a spatula to flatten
Cook on both sides for about 5 minutes each or until crispy

My husband and I ate this for dinner served over quinoa. You can also top it with a dollop of organic sour cream or cream fraiche and sprinkle with diced green onion. Try it as an appetizer or make a meal of it. Mmmmm, I can't wait to make this again!

Tis the Season to Enjoy!

Roasted Root Vegetables with Quinoa

Even though the official first day of winter is not until December 21st it feels like it is in full swing here in Chicago. The best thing you can do to keep yourself physically and mentally healthy and strong so you can beat all the colds, flu, and winter blues is fill your diet with nutrient rich foods. It is even better to eat foods that are grown locally and seasonally because they will give your immune system a boost when it needs it the most. Check out your local farmers market or grocery store for these delicious winter veggies: carrots, butternut squash, parsnips, beets, rutabagas, turnips, and sweet potatoes. Choose organic whenever possible for the highest quality produce and the highest nutrient value minus all the harmful pesticides and herbicides.

The great thing about this meal is it is not only gluten-free but it is also dairy, corn, soy, and nut free as well. Meaning this meal is safe for anyone with a food allergy or intolerance and it uses one of my favorite grains: quinoa (pronounced qeen wa ).

Roasted Root Vegetables and Quinoa

-Preheat oven to 400 degrees
- Chop selected winter vegetables into 2 inch pieces
I used butternut squash (peeled first), carrots, parsnips, rutabagas, and turnips
- Chop 1/2 onion
- Peel a whole head of garlic
- Place vegetables, garlic cloves, and onion in a large bowl and season with:
- Salt, pepper, rosemary, and thyme
- Spread veggies evenly on a roasting pan and drizzle with:
- Unrefined extra-virgin olive oil
- Roast veggies in the oven for 45 minutes (stir every 15 minutes)

Quinoa cooks like rice just double the water to the desired amount of quiona and simmer for about 25 minutes.

Serve roasted veggies over quinoa and enjoy!

Thanksgiving Leftovers: Gluten-Free Organic Turkey Salad

I absolutely enjoy the after effects of Thanksgiving with all those leftovers, a break from cooking, and relaxation with my husband. After my first Thanksgiving with my husband he asked me if I was going to make Turkey Salad. At the time I had never made it and was not convinced it sounded like a good idea to use all the Turkey leftovers for it. He promised me it would not disappoint and told me to call Mama Boonie (my mother-in-law) for the recipe. Fortunately I did and now it is my favorite part of having Turkey during the holidays. So I must thank and give credit to Boonie for helping me create some of my favorite gluten-free Thanksgiving recipes (Turkey Salad, Cornbread Stuffing, Sweet Potato Pie) they would not have turned out so delicious without her influence!

Turkey Salad
- 4-5 cups of turkey
- 1/2 organic white onion
- 2 cups organic celery
- sea salt, fresh ground pepper, garlic powder
- 2 or 3 spoonfuls of organic mayonnaise or Greek yogurt
I like Spectrum mayonnaise made with cage free and hormone free eggs.
They have egg free mayo options available at Whole Foods.

Chop turkey meat, onion, and celery and mix together with mayo or yogurt in a large bowl.
Add salt, pepper, and garlic to taste.

Top turkey salad over lettuce and enjoy!

I told you it was easy!