Showing posts with label perfect. Show all posts
Showing posts with label perfect. Show all posts

Saturday, March 21, 2015

Perfect Homemade Stuffing CrockPot Recipe


Day 317.

I am so excited I can hardly stop squirming. I grew up on Stove Top stuffing, and was pretty sure Id never make or come across a gluten-free stuffing that didnt make me want to hurl. (not a very nice image early in the morning, but seriously. The idea had pretty much just been stricken from my imagination.)

Until a few weeks ago and I began planning Thanksgiving-y crockpot recipes and I figured the Internet needed a crockpot stuffing recipe, and if I was going to make one, itd have to be gluten free, so I might as well just give it a go.

I did it. Yesterday.

and its good! and Im not even exaggerating or lying or anything!

eeek!

If youre not gluten-free, go ahead and use your favorite sliced sandwich bread, or a loaf of french bread.

The Ingredients.

1 loaf of bread, lightly toasted in the oven (approximately 10 pieces, I used gluten free sandwich bread)
1 large yellow onion, diced
 cup celery, diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted (I use salted, but it  doesnt really matter)
1/4 cup fresh parsley, chopped
1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
1 tablespoon ground sage (important flavor)
1 teaspoon ground marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit the sage, marjoram, savory, and thyme.)
1 teaspoon kosher salt
1 teaspoon black pepper

The Directions.

I used a 6 quart crockpot. Id recommend a big guy, so you have room to toss. If you only have a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.

Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.

While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.

When the bread is done, cut into 1/2 inch size-or-so cubes.

Add to the crockpot.

Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.

Cover and cook on high for 2 hours. Sweep up the bread crumbs.

When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If youd like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.

If youd like to start the day ahead---you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.

The Verdict.

Amazing. In a blind taste-test, Id never guess this was made with gluten-free bread. Holy toledo.
My kids dont really like stuffing, but they tried it to be nice.
yay!

CrockPot Cornbread Stuffing
CrockPot Whole Entire Turkey
Mashed Potatoes with Cream Cheese and Sour Cream CrockPot Recipe
CrockPot Corn Risotto
Sweet and Sour Caramelized Onions CrockPot Recipe
lots more CrockPot Holiday Food!
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Saturday, March 7, 2015

Kale Bowl With Quinoa Millet Or Rice Perfect For Breakfast Lunch Or Dinner!Vegan Gluten Free And Low In Calories

This low-calorie kale bowl is perfect for weight loss!

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Check out my eBook, Health Begins in the Kitchen.

One of my Favorite Meals
This simple kale bowl makes a great meal. Lately Ive been enjoying it for breakfast but it is also wonderful for lunch or dinner. You can use any of your favorite grains as the base. For a gluten-free meal, use quinoa, millet, or rice. If gluten is not an issue, you can also make the dish with barley, farro, or couscous. Or, if youd like, replace the kale with chard or beet greens.

For breakfast I serve it with a small fruit salad and for lunch or dinner I serve it with a tossed green salad or cup of soup.

Perfect for Weight Loss
Whatever grain or greens you select, its a delicious low calorie recipe, with less than 300 calories per serving. When made with kale and protein-rich quinoa, the dish provides 11 grams of complete protein, providing all of the essential amino acids. It also delivers a substantial dose of omega-3 fatty acids. The avocado provides a healthy monounsaturated fat that keeps you full longer. 

            *                        *                       *

Kale Bowl with Quinoa, Avocado, and Hemp Seeds
Vegan, Gluten Free
[makes 4 servings]

1 cup quinoa
2 cups water
1/4 teaspoon salt plus some for sprinkling
4 packed cups raw kale, stems removed and washed
1 avocado
2 tablespoons raw hemp seeds
1/2 lemon

Prepare quinoa. If quinoa is not pre-rinsed, place in a fine mesh strainer and rinse under cold water for several minutes.

Place quinoa in a 2-quart sauce pan with 1/4 teaspoon of salt and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, about 18 to 20 minutes. Remove from the heat and let rest for another 10 minutes.

While the quinoa is cooking, steam the kale until tender, about 10 minutes.

Meanwhile, thinly slice the avocado and set aside.

To prepare the kale bowl, place one quarter of the cooked quinoa in each of four bowls.

I used multi-colored quinoa as the base of this kale bowl.

Place one quarter of the steamed kale over the quinoa.



Place one quarter of the avocado slices over the kale.



Squeeze fresh lemon juice over each bowl and sprinkle each with one quarter of the hemp seeds and a little salt. Serve immediately.



Per serving: 277 calories, 10.5 g fat, 1 g saturated fat, 789 mg omega-3 and 3,182 mg omega-6 fatty acids, 0 mg of cholesterol, 11 g protein, 38 g carbohydrates, 7 g dietary fiber, and 179 mg sodium (not counting the final pinch of salt).

Looking for additional delicious recipes to help you lose weight, get healthy, and feel great? Check out my eBook, Health Begins in the Kitchen available on Amazon and iTunes.



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Thursday, March 5, 2015

Have A Vegan Wine And Cheese Party!Stock Up On Miyokos Artisan Vegan Cheese Perfect For Holiday Entertaining

Finally, Vegan "cheese" that tastes like cheese. Thanks Miyoko!

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Need holiday ideas? Download Health Begins in the Kitchen
on Amazon and iTunes.

Really, it Tastes Like Cheese!
Ive always been very honest with you about vegan "cheese" because, lets face it, most of it is horrible. Some fake "cheese" products are passible buried in a lasagna or enchilada casserole but they simply do not taste good on a cracker and I certainly wouldnt ruin a good glass of wine eating them.

But Miyokos Kitchen has produced a wide variety of "Cultured Nut Products" (they legally cant call it cheese because it lacks dairy) that are out of this world. 

A few years back, Miyoko tried to inspire people to make their own in her book, Artisan Vegan Cheese but enough people encouraged her to just make the "cheese" products and sell them. Well, she finally did just that and many vegans and those allergic to dairy, like myself, are very grateful. And, they are all gluten free.


If you want to try and do this yourself, buy
Artisan Vegan Cheese by Miyoko Schinner

Lots of Products to Choose From
I havent yet tried them all but Ill list them for you.

Classic Double Cream Chive
This one is amazing. I grated some on a baked potato with a spoonful of Tofutti sour cream and I was in heaven. You can also use some to stir into your vegan mashed potatoes for Thanksgiving dinner. You wont be disappointed. 
This has a 60 day shelf life.
Double Cream Chive pairs well with a tannic Chianti, Pinot Gris or Sauvignon Blanc.


Double cream chive on top of a baked potato with Tofutti

Double Cream Sundried Tomato Garlic
I also loved this one and crumbled it on top of a homemade veggie pizza. It didnt really melt  but the flavors were wonderful. I think next time I will spread it on the crust first before putting the veggies on or grate it so its thinner. It think it would melt if it were stirred into hot pasta. It would go beautifully with a nice Chianti.
This product has a 60 day shelf life.


Double Cream Sundried Tomato Garlic on veggie pizza

High Sierra Rustic Alpine
I think this one is my favorite. Its semi hard so it cuts well if you want to put it on a cracker or a slice of apple. To me it has the flavor of an aged cheddar with hints of bacon. I wanted to try making a panini with this "cheese" but I loved it so much I just consumed it all before I had a chance. Time to buy more!
Although I cant imagine it lasting very long in the fridge, this product has a nice long 90 day shelf life.
High Sierra Rustic Alpine can stand up to a good Cabernet Sauvignon but is also delightful with a Sauvignon Blanc. 




Fresh Loire Valley in a Fig Leaf
This soft wheel is beautifully wrapped in a wine-cured fig leaf. I havent had a chance to try this one yet but Miyoko suggests serving with fruit and crackers and pairing with a full-bodied Cabernet Sauvignon, a classic Bordeaux or a Semillon. 
It has a shelf live of 60 days.


Im borrowing this picture from Miyokos website so you can
see just how beautifully this one is presented.

I will get a chance to finally try this one on Friday!

French Style Winter Truffle
Marbled with truffle-scented mushrooms, this earthy delight was my daughters favorite. Perhaps thats because it paired so beautifully with our Turtle Vines vegan Russian River Pinot Noir!
This product has the shortest shelf life of 30 days but do you think it would last that long around your holiday guests? I think not.

Read more about why you should drink vegan wine.

Aged English Sharp and Aged English Smoked Farmhouse
I tried the sharp version which was wonderful just on a simple cracker. It tasted like an aged cheddar with very complex flavors and paired nicely with a Petite Syrah.
Both of these have a nice long shelf life of 90 days.

Country Style Herbes de Provence
This beautiful wheel is encrusted in herbs and since it pairs beautifully with champagne and Prosecco, what better "cheese" to serve on New Years Eve? But you obviously have to be a fan of Herbes de Provence.
This one also has a nice long shelf life of 90 days.


Country Style Herbes de Provence

How to Buy
Since these are made in Fairfax, California, I assume the product will start popping up in some local grocery stores in Northern California soon. I believe it is being carried in a Whole Foods in Novato and in the Community Market at the Barlow in Sebastopol. But if you cant find it in your town, you can buy it online at Miyokos Kitchen Website. Right now you can only buy preselected collections of these "cheeses" and are not able to select individual products (I dont know if that will change in the future). For example:

The Harvest Collection contains: 
Fresh Loire Valley in a Fig Leaf
French Style Winter Truffle
High Sierra Rustic Alpine
Classic Double Cream Cheese
Double Cream Sundried Tomato Garlic

The Traditional Collection offers:
Aged English Sharp Farmhouse
Aged English Smoked Farmhouse
High Sierra Rustic Alpine

The Party Platter contains:
A Limited Edition Double Cream Garlic Herb
Fresh Loire Valley in a Fig Leaf
French Style Winter Truffle
High Sierra Rustic Alpine
Aged English Sharp Farmhouse
Double Cream Sundried Tomato Garlic

But if you are going to pay for shipping, you might as well load up on these wonderful products and get a chance to taste a wide variety of them. Miyoko suggests you order before Monday, November 24th at 12:00pm (PST) if you want delivery before Thanksgiving.

A big THANK YOU to Miyoko for making these wonderful products!



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Opuntia Ficus Indica OFI A New Insolinogenic Star at the Post Workout Heaven and Perfect Synergist to Leucine

The meager increase in glucose disposal observed in the study at hand is not likely to do anything, but be good for another confusing graph on the label of the licensees first OpunDia powered supplements.
Against the background that insulin still has a pretty bad rep, it is actually quite funny that its fiercest enemies and most loyal followers of low-carb diets are usually the guys and girls who spent tons of money on 100% useless "insulin mimetics". Insulin mimetics like the cactus extract thats at the heart of a recent study by Louise Deldicque, Karen Van Proeyen, Monique Ramaekers, Ivo Pischel, Hartwig Sievers and Peter Hespel? Or could it be possible that Opuntia Ficus-Indica is the infamous exception that proves the rule?

To answer this question, it is obviously necessary that we take a closer look at the corresponding paper in the Journal of the International Society of Sports Nutrition (ISSN). I mean, it is not impossible that this is finally the "next big thing" weve all been waiting for, right?

Leucine + Herb = Win?

Before we dig further into the methods and results of the study, it it probably suitable for me to tell you about the meaningful letters "™" behind the word OpunDia and the openly declared competing interests of Ivo Pischel and Hartwig Sievers.
Note: A competing interest is nothing to be ashamed of, it does not - if it is openly declared - reduce the credibility of the research and without it we would see even fever human studies on dietary supplements be conducted, so you better think twice before you give a sniff at the results.
Enough of the foreplay , though, lets finally take a look at the design and the results of this human trial that was conducted by the Exercise Physiology Research Group at the Department of Kinesiology of KU Leuven in Belgium (Deldicque. 2013).

What exactly is in the supplement: According to the researchers, "OpunDia™ is a preferred blend of Opuntia ficus-indica cladode and fruit skin extract containing 75% cladode extract and 25% fruit skin extract (for both extraction solvent: water; DER (drug-to-extract ratio) 2–4:1; 50% native extract, 50% collagen hydrolysate as excipient)." (Deldicque. 2013) - personally Id say its cactus extract ;-)
Things you dont need to know: Wiese et al. report in a 2004 paper that OFI is also a passable hangover cure (Wiese. 2004)
There were 11 male subjects who participated in the study. All were physically active and the mean age was 21.1 ± 0.9 years. With a body weight of of 74.5 ± 4.2 kg and a VO2 max (~fitness level) of 65 ± 4 ml·min/kg), they are probably representative of the average, but not necessarily the extra-extraordinaire trainee.

After the usual pre-testing procedures, the guys were randomized to receive either
  • 1,000 mg LUVOS Heilerde serving as placebo (PL),
  • 1,000 mg OpunDia™ (OFI)
  • 3,000 mg of old-fassioned leucine (LEU), or 
  • 1,000 mg OpunDia™ + 3,000 mg leucine (OFI+LEU).
After each of the four randomized cross-over testing session that involved 30min of rather casual cycling at 70% of the predetermined VO2 max (90-100 rpm) the subjects received capsules containing one of the above formulations and the 75g of glucose that were used for the oral glucose tolerance tst.. Needless to say that all capsules had identical appearance and the number of capsules ingested was the same for each condition.

It works, but what does that tell us?

In a previous trial, Van Proeyen et al. had already observed that the ingestion of an identical supplement stimulates the peripheral disposal of oral glucose before and after exercise in healthy men. If you will, you may thus call the study at hand a follow up, which did - what a surprise (!) - confirm the effects of OFI and a certain, but not exactly impressive synergism between the plant extract and everyones favorite amino acid leucine, one of the branched chain amino acids and, as SuppVersity readers know, likewise highly pro-insulinogenic (learn more about leucine).
Figure 1: Glucose and insulin iAUC after oral glucose test performed subsequent to the ingestion of PL, OFI, LEU or LEU + OFI supplement and 30min of "cardio" at 70% of the VO2max (left); glucose levels in the 2h after the OGGT (Deldicque. 2013)
A cursory glance at the data in Figure 1 should suffice to see two things: (1) There was the expected / hoped for synergistic effect of leucine and OFI, but (2) only the OFI-only trial, and not the combination treatment led to significant reductions in the area under the glucose curve.

Is this even an improvement?

Remember that chromium picolinate can worsen the insulin sensitivity in  healthy non-diabetic, non-obese individuals by up to 25% | learn more
"Add Leucine and get more insulin, but a lower rate of glucose disposal"... I dont know what youd say, but for me this sounds much like insulin resistance or lets rather say no improvement over the provision of OFI alone. The first take-home message is thus that the addition of leucine to OFI may produce a synergistic effect on insulin, the effect we are actually looking for, namely the increase in blood glucose uptake and glycogen synthesis is however absent. And whats more, neither I nor the researchers have an real clue as to what it is that triggers the short-lived increase in insulin production thats brought about by the ingestion of 1,000mg Opuntia Ficus-Indica extract.

Accordingly, it is very difficult to give any prognosis whether more would help more, or the whether wed see similar detrimental effects as with chromium upon dose escalation.
"When Hype Meets Reality" aspartic acid is another supplemental non-starter | more
Litmus question: Is this cactus useful? There are still questions to be answered (mechanism, counter-intuitive effects of leucine, etc.), but if you asked me we dont have to wait for the answers to be found to be able to tell that the effects we see in the study at hand are statistically significant, but physiologically irrelevant.

By now even the last bro should know that the natural up and down in insulin is not going to build muscle. The "spike" either leucine or OFI produced in the study at hand is thus not going to make anything grow and the pathetic increase rate of glycogen repletion is 100% irrelevant for the average trainee. 
References:
  • Manders RJ, Little JP, Forbes SC, Candow DG. Insulinotropic and muscle protein synthetic effects of branched-chain amino acids: potential therapy for type 2 diabetes and sarcopenia. Nutrients2012. 4:1664–1678.
  • Van Loon LJ, Saris WH, Kruijshoop M, Wagenmakers AJ. Maximizing postexercise muscle glycogen synthesis: carbohydrate supplementation and the application of amino acid or protein hydrolysate mixtures. Am J Clin Nutr. 2000,72:106–111.
  • Van Loon LJ, Kruijshoop M, Verhagen H, Saris WH, Wagenmakers AJ. Ingestion of protein hydrolysate and amino acid-carbohydrate mixtures increases postexercise plasma insulin responses in men. J Nutr. 2000, 130:2508–2513.
  • Van Proeyen K, Ramaekers M, Pischel I, Hespel P. Opuntia ficus-indica ingestion stimulates peripheral disposal of oral glucose before and after exercise in healthy men.Int J Sport Nutr Exerc Metab 2012,22:284–291
  • Wiese J, McPherson S, Odden MC, Shlipak MG. Effect of Opuntia ficus indica on symptoms of the alcohol hangover. Arch Intern Med. 2004 Jun 28;164(12):1334-40.
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