Summer Collard Wraps

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This time of year, my garden begins bursting with fresh, delicious greens and I know it’s time to start putting together my favorite summer snack… Collard wraps! This recipe utilizes lots of fresh veggies and is super simple to put together. Since myself, and many of the people I know practice a mostly gluten or grain-free diet, these wraps are a crowd pleaser no matter what the occasion. I make them for picnics and potlucks, for lunch at least twice a week and as a delicious and nutritious meal on the trail. They are best when eaten the same day, but can be kept in the fridge for a few days if need be. Injoy!

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Ingredients:

8 large collard leaves

1 ½ cups raw sunflower seed pate

Grated carrots

Sprouts

Sliced avocado

Cucumber (sliced in quarters length-wise, then in half)

**Other filling options you would include in a sandwich**

~Roaster turkey, cheese, salami, tomatoes, pickles, etc.

Instructions:

  1. Bring large pot of water to a boil and blanch each leaf for 30-60 seconds until just softened. Gently remove with tongs and set on a plate to cool.
  2. To assemble the wrap, place a collard leaf onto a large plate or cutting board. Place a spoonful or two of pate on one end, and add other filling options on top of the pate. Fold the sides over and roll tightly like a burrito.
  3. Refrigerate right away or slice and serve.

 

Stuffed Bell Peppers

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This is a deliciously hearty spring supper. Simple and quick to prepare, stuffed bell peppers are a crowd pleaser every time! I used zucchini and portabella mushrooms in addition to red peppers and served them with a helping of lightly blanched asparagus. Make a larger batch and freeze the leftovers for quick meals throughout the week. Injoy!

Ingredients:  

2 Bell peppers, halved, cored and seeded

1 Tbls. Coconut oil

½ Large onion, diced

Sea salt and black pepper

4 Cloves garlic, minced or grated

1 lb. Ground beef, bison, lamb of turkey

2 cups fresh spinach

Fresh basil to taste

Instructions:  

  1. Preheat oven to 375.
  2. Place the belle pepper halves facedown in a roasting dish and bake for 10-15 minutes.
  3. While the bell peppers are cooking, heat the coconut oil in a large skillet over medium-high heat. Sauté the onion, adding salt and pepper to taste, until translucent. Reduce to medium heat and add the garlic and cook for 2 more minutes.
  4. Add the meat and cook until nearly done.
  5. Mix in the spinach and cook until wilted. 1-2 more minutes.
  6. Add salt, pepper and fresh basil to taste.
  7. Remove the peppers from the oven (they should be just a bit softened) and flip them over. Spoon the stuffing into each one.
  8. Put peppers back into the oven and roast for another 15 minutes to allow the flavors to blend.
  9. Garnish with basil leaves and serve.
  10. Optional- use zucchini and portabella mushrooms in place of red peppers.

 

Asian Steak Salad

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I made this delicious salad from the Make it Paleo cookbook for a group of friends that came by over the weekend. It is tasty and colorful and makes for a wonderful presentation when serving to guests. I recommend marinating the steak overnight for ultimate flavor. If you cannot find coconut aminos in your local grocery store, you can order it here. Or tamari and soy sauce can both work as substitutes. Also, a mandolin works great with this recipe to cut down on time chopping vegetables. I have found mine to be a lifesaver on many occasions! And lastly, I love to make a double recipe of this salad and keep it in the fridge for a quick lunch to go. Just leave the oranges and dressing on the side and the cabbage and other ingredients keep beautifully for 5-7 days. Injoy!

 

Ingredients:

Steak Marinade

2 Tbls. coconut aminos

2 Tbls. fish sauce

½ tsp. each, salt and pepper

Red pepper flakes, to taste

1 clove garlic

½ tsp. fresh ginger, minced

 

Salad

10 oz sirloin steak

2 cups shredded cabbage

¼ cup red belle pepper, sliced thin

1 radish, sliced thin

1 medium carrot, shredded

8 grape tomatoes, halved

½ navel orange, chopped

1/8 cup slivered almonds

½ green onion, chopped

 

Sesame Ginger Dressing

½ Tbls. garlic, minced

½ Tbls. fresh ginger, minced

2 Tbls. toasted sesame oil

2 Tbls. coconut aminos

2 tsp. sesame seeds

½ tsp. each: salt, pepper and red pepper flakes

 

Instructions:

1. Whisk together all ingredients for sesame ginger dressing and steak marinade

2. Marinade steak for at least 3 hours before cooking

3. Grill sirloin steak on high for approximately 4 minutes per side, flipping once

4. While letting the steak rest, rinse and chop all vegetables as well as the orange and toss together

5. Slice the steak thinly

6. Plate salad, and top with strips of steak

7. Drizzle with dressing and serve

Peach Perfect Cobbler

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It was one of those peach perfect Saturday mornings. The sun was bright and hot over the California valley by 8am, though none of us had changed from our pajamas and it was nearing 11. I sat with my nieces and nephews at the dining table flipping through recipes. As a self-proclaimed foodie, I have made it my Auntie mission to expose them to the beauty and pleasure of simple, homemade food. Or at the very least, make them yummy treats that don’t come from a box.

I was visiting the bay area from Seattle, and as usual, there would be a feast. My six siblings, in-laws, nieces and nephews, Dad and his fiancé, Mom and her boyfriend, the whole clan in other words, would gather that evening. We would eat and drink, catch up, eat more, laugh, talk about our lives, drink, eat. It was our thing when I visited and worth the travel every time. I wanted to prepare a desert to share. Homemade and delicious, fresh, simple and decadent. Gluten-free was also a goal.

As I pondered, I walked outside into the backyard. Feeling the warmth of the sun on my skin and the cool grass beneath my toes, it hit me. Literally. A plump, fuzzy little peach, right on the shoulder. And there it was, the peach tree bursting in every direction with huge, juicy peaches ripe and ready for the picking! Peach cobbler it is! The first dessert to pop into my head and the only trigger I needed to start salivating.

I called the Littles to help me pick and wash the peaches, kitchen collaboration adding to my excitement! The process that began next was equal parts teaching and learning, endearing enthusiasm, humor and disaster.

There are so many things I love about sharing the kitchen with children. Their utter wonder at simple ingredients and how it all comes together. The fascination with texture and colors. The ease and playfulness they bring to the process. Having their watchful and curious eyes nearby gives me the opportunity to slow down and take advantage of the teachable moments. To appreciate each movement of the spatula scraping the bowl and ingredients folding into one another. I learn that not every little thing has to be perfect. Sometimes, it just needs to be fun and yummy and made with love.

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Back at the tree, the two youngest Gavin aged 4, and Alyssa almost 2 (who has to do everything big brother does), began to help me pluck the peaches and place them in a bucket. We got as many as we could reach from the low hanging branches, then grabbed the long-handled picker to reach the others nestled high in the crown of the tree. According to the Littles and their eagerness (Alyssa: “emmy alp yoooou, emmy alp yoooou”), we had to pick every peach we could see. After an hour of climbing, laughing, getting dirty and gathering yummy fruits, we took stock of our bounty. Of course, we had waaaaay more peaches than needed for one cobbler. After cleaning and freezing the rest of our treasure for smoothies and future peachy desserts, we were ready for the baking!

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In the kitchen, my eldest niece, Madison age 13, helped by filling the largest pot we could find with water and bringing it to a boil. Quickly blanching the peaches followed by dunking them in an ice bath makes for easy skin removal. 8 large peaches, skinless, pitted and waiting in a bowl. The rest of the cobbler making was a messy, lovely breeze of mixing and measuring gluten-free flours, slicing peaches, and melting butter. At one point, the entire 3lb. bag of GF flour was dumped into the bowl of dry ingredients followed by a huge white plume that filled the air, mesmerizing the Littles and nearly turning into a flour fight, if only to see the magic happen again and again! This brought up one very fond childhood memory, but fortunately did not turn into the catastrophe that my siblings and I had caused. We’ll save it until they’re a little older and can remember vividly.

Enjoy!

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Ingredients

8 ripe peaches

½ cup brown sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 stick of butter, melted

1 cup Bob’s Red Mill Gluten Free All Purpose Flour

1/2 cup brown sugar

2 tsp baking powder

¼ tsp salt

½ cup milk at room temperature

1 egg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to boil.
  3. Add peaches for 1 minute.
  4. Place peaches in a bowl of ice cold water and let sit for 3 minutes
  5. Peel off skin.
  6. Slice peaches and place in a bowl along with ½ cup of brown sugar, cinnamon and nutmeg.
  7. Stir peaches and let sit.
  8. Pour melted butter into a 9×13 baking dish.
  9. In a seperate bowl, mix Gluten free flour, 1/2 cup brown sugar, baking powder, and salt together.
  10. Stir in milk and egg.
  11. Pour mixture over butter.
  12. Pour peaches over mixture.
  13. Bake for 35 minutes or until top is golden brown.

Serve warm.