O GF Mushroom Rissoto

This savory and satisfying meal is perfect for spring when the weather is still trying to warm up and you need a filling yet light meal that is great for maintaining a healthy body. Brown rice is a powerful healing food that is great for the prevention and treatment of many healths conditions including diabetes, high blood pressure, and high cholesterol. All the taste and nutrients in brown rice are lost when processed into white rice. White rice or refined rice (like minute rice) only contributes to chronic diseases like diabetes and obesity.
Don't miss out on the many health benefits of brown rice, here are just a few:

Slows the aging process
Boosts respiratory function (for asthma)
Detoxifies the body
Protects from cancer and most diseases
Enhances brain function and improves memory
Converts fat to lean body mass (muscle)

Whole grain brown rice takes about an hour to cook so plan ahead. If you do not have enough time to prepare the same night then make it the night before.

Ingredients
organic, gluten-free, vegan, allergy free
- 3 cups cooked brown rice
- 1 container (8 oz.) white mushrooms
- 1/2 oz. dried or 2 oz. fresh porcini mushrooms
- 1/2 oz dried or 2 oz. fresh shitaki mushrooms
I like to use Melissa's dried porcini and shitaki mushrooms
- 3 to 4 carrots
- 1 purple onion
- 6 garlic cloves
- fresh parsley
- 1/4 cup whole flax seeds
- unrefined extra-virgin olive oil
- white wine or sherry wine vinegar
- kosher or sea salt and freshly ground pepper
- dried oregano, marjoram, thyme, and garlic powder

Chop and slice mushrooms, carrots, onion, cloves, and parsley.
In a large pan heat olive oil on medium high heat and add all chopped veggies and flax seed. Saute for about 10 minutes, stirring frequently.
Add dried herbs, garlic powder, salt and pepper, and drizzle over wine or sherry vinegar.
Stir and let wine or vinegar evaporate (a couple of minutes).
Add cooked brown rice and stir until well incorporated and hot.
Serve and garnish with fresh parsley

Savor every bite!

Spicy Friday Fish Tacos!

One of my all time favorite foods goes to the famous fish taco. Instead of waiting for a trip to California, Mexico, or Hawaii (where the best fish taco's are made and eaten) I decided to master it right now in my own kitchen. It is so easy anyone can do it and look and feel like a gourmet chef. I love great fish recipes because they are so rich in healthy omega-3 fats and lean protein. This recipe also provides plenty of vegetables and whole grain corn. It is just a light and delightful meal that is perfect for any health conscious eater and food lover!

Ingredients

Organic & Gluten-free (O GF)

- 1/4 head of cabbage
- 1/2 bunch of cilantro
- 1 avocado
- Rebecca's salsa verde (see recipe in January 2011 blog archive)
- Mexican crema, sour cream, or favorite shredded cheese (optional)

Prepare taco toppings:
- chop cabbage and cilantro, dice avocado, and prepare homemade salsa.

Gluten-Free Corn Tortillas:
- Make your own by using Maseca (masa harina flour), lime juice, salt, and water.
- Knead and roll dough into balls, then flatten with a tortilla presser.
- Cook on a comal (flat pan) for about 2 minutes on each side.
- If you cannot make your own find a healthy whole grain and gluten-free brand.
- My favorite brand that uses organic sprouted whole grain corn: Food Life
- Food Life tortillas can be found at Whole Foods.
- If you have a corn allergy / intolerance, Whole Foods also has a delicious brown rice tortillas.

Prepare spicy fish:
- 4 fillets of either mahi mahi, halibut, or talapia fish
- 1 cup brown rice flour
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 2 tablespoons oregano
- 1 tablespoon kosher or sea salt
- juice of 1 freshly squeezed lime
- 1/2 cup unrefined extra-virgin olive oil

In a large pan heat olive oil on medium-high heat.
In a bowl mix together flour, chili powder, cayenne pepper, oregano, and salt.
In a separate bowl squeeze juice of one lime.
Dip fish fillets in lime juice and then cover with spicy flour batter.
Cook fish in pan with heated olive oil until browned and crispy, about 5-7 minutes on each side.

Finalmente: Create your Spicy Fish Taco!
- On each tortilla add: fish, cabbage, cilantro, salsa verde, avocado, crema (optional), and a squeeze of lime.

Es muy delicioso!

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!