Pan Fried Tacos

Gluten free living doesn't mean you have to give up everything!  Living in Texas we love our Mexican food.  Fresh Avocados, homemade salsa and hand fried tacos for dinner.  Very satisfying...

Look for all corn tortillas and check the ingredients to make sure that your getting healthy ingredients and not lard.  For this dish  I used ground bison that was supposed be a hamburger patty but I decided to crumble it up and use it as taco meat filling.  I browned it in a cast iron skillet (thank you mommie) and some diced red onions.  Then I added my homemade Sazon Seasoning (which means seasoning in Spanish).  It's a mixture of whole Cumin and Coriander Seeds toasted then ground fresh and combined with Smoked Paprika, Himalayan Pink Sea Salt and Garlic Powder.  Being able to control the ingredients in my seasoning is key.  There are a lot of packaged seasonings that have hidden wheat gluten and extra preservatives that I don't want in my food.  This Sazon Seasoning is very flavorful and better than any little packet of taco seasoning you get at the grocery store.

Then I added some of my homemade authentic Fire Roasted Mexican Salsa that I made over the weekend.  I roasted on the grill some ripe Roma Tomatoes, Onions, Jalapenos and Garlic Cloves.  Then I processed it in my food processor, added some Chipotle Sauce, Fresh Cilantro and Himalayan Pink Sea Salt.  De-lish!  This sauce is great to add a little punch to the meat while it's cooking.

Then to make the tacos, just take a warmed White Corn Tortilla, fill it with the Ground Bison or Beef mixture (you can use ground turkey too if you feel like it) and toss in some dairy free cheese.  If you have to have cheese.  If not, leave it out.  You probably wont even miss anyways!

In a saute pan, add some coconut oil and fold the taco over in half.  Place it in the saute pan and cook on each side until until it's browned.  Transfer to a paper towel too blot off any excess coconut oil.  

Serve with fresh Avocado, Cilantro and more Fire Roasted Mexican Salsa!

Sazon Seasoning

Yields 5 oz Jar

3 Tablespoons        Coriander Seed, Whole

3 Tablespoons        Cumin Seed, Whole

3 Tablespoons        Smoked Paprika

2 Tablespoons        Garlic Powder

3 Tablespoons        Himalayan Pink Sea Salt, Fine Ground

In a small sauté pan over medium heat add coriander and Cumin Seeds.  Toast seeds to bring out their essential oils.  Watch carefully so they don’t burn and move the pan around to keep the seeds moving so they are not exposed to too much heat on one side.  

Once they are toasted grind them in a mortar or coffee grinder.  Transfer to a bowl and add remaining ingredients.  Mix together well and store in a jar in a cool dark place.  This will keep for months.

 Fire Roasted Mexican Salsa

 Yields 2.5lbs

12        Tomatoes (I prefer Roma since they are usually ripe and firm)

3         Jalapenos, Fresh Whole

1         Chipotle Pepper

1 c       Fresh Cilantro, Stems Removed

3         Garlic Cloves

½ tsp   Himalayan Pink Sea Salt

Over a hot grill roast the Tomatoes and Jalapenos until completely charred.  Transfer to a food processor and add the Garlic, Chipotle Pepper, Cilantro and Himalayan Pink Sea Salt.  Process until chunky.

Enjoy!..Stormy

  

Thai Omelette

I was surfing around the web this morning and ran across a site called Nom Nom Paleo.  It's a blog about the new diet paleo which is a diet plan that doesn't consume grains or legumes and focuses on grass fed beef, free range poultry and wild caught fish.  I have to say that I don't believe in some of that philosophy on the fats they consume and I believe in eating some grains.  However there are some good recipes I've scouted and put my own spin on them.  This is one of them.  The Thai Omelette. I put my own spin on it by adding some red curry paste, fresh basil and a mixture of freeze dried chives, shallots and garlic that I keep in my fridge.  It was a very flavorful omelette and I will be making it again and maybe stuffing it with some chicken to make it a little more filling.

Here is how you make it:

2 Eggs, Whole Organic Free Range

1/2 tsp Thai Fish Sauce

1/4 tsp Thai Red Curry Paste

Squeeze of Half Lime

1 Tbsp Fresh Basil, Chopped

2 Tbsps  Fresh Cilantro, Chopped (reserve 1 for garnish)

1 Tbsp Freeze Dried Chives, Garlic & Shallots (I use Lighthouse Brand)  or you can just use Scallions

1 Tbsp Extra Virgin Coconut Oil

In a small bowl, add eggs and mix with fish sauce, red curry paste and squeeze of lime.  Polk the egg yolks and mix well.  Then toss in the fresh herbs and mix together.

In a small saute pan over medium heat, add extra virgin coconut oil and then add the egg mixture.  Let the mixture sit for a second and then move the pan by tilting it one way.  The mixture will move down and when you tilt the pan back, the liquid will run down and start to form adding to the other cooked part.  Then tilt the pan again and more liquid will run, tossing it to turn it over and then take a spatula and turn it over completely.  Transfer to a dish, garnish with remaining cilantro.  Serve with fresh sliced avocado.

The Benefits of Avocado Oil

It's confusing when trying to follow the right steps towards wellness with so many opinions from so many different angles.  What I mean by that is we are programmed by so many different diets out on the market and so many experts convincing us to use this and that.  My rule of thumb is what is natural, organic and has the most nutrients is the best rule.  What value does it bring me to my body to consume it?  That's what you should ask yourself.

One thing I haven't purchased in a few years is salad dressings.  I prefer to eat salads with a dressing that I can control what goes into it.  There are so many ways you can spin a salad dressing by adding different herbs, spices, vinegar and oils.  My friends and family always go nuts over the salads I make and my secret is...the dressing.  Store bought dressing are laced with unnecessary ingredients that don't have any nutritional value what-so-ever.  Plus they don't compare in flavor.  Not even close.

The first I came across Avocado Oil was at a friend of mines house a few years ago.  Her mother lives in Cabo and brought some to her.  I was looking on her table and found this pretty little green bottle.  I asked her about it and she said, "OMG - it makes the best salad dressing."  Evidently the Aztecs have been using Avocado Oil forever.   I was intrigued by it and did some research when I go back home.  I purchased a bottle of Organic Avocado Oil and I have been in love since.  It's rich, full of flavor and has a high smoke point.  

Avocado Oil isn't widely used but its gaining momentum.  In this fat obsessed world we live in, people are looking at every drop of oil they consume and more health enthusiasts are turning to Avocado Oil.  It's more than 50% monounsaturated, extremely high in Omega 3 and Omega 6 fatty acids, and vitamin E, making it a heart rich ingredient.  Which helps reduce cholesterol, triglycerides, high blood pressure, and help prevent many diseases.  

Avocado oil is a great source of lecithin, which promotes fast healing and better skin quality. This yellowing fatty substance acts as a super emulsifier and lubricant. When applied topically, lecithin forms a protective covering on your hair follicles and your skin’s surface, effectively preventing the loss of moisture due to wind and climate damage. Avocado oil is also high in sterolin which can be used as a softener or moisturizer in hair and skin care.

So when you reach for some oil to cook with or add to a dressing, think about adding an oil that is nutrient rich.  Same amount of calories as other oils, but more nutrients.  That's the key!

You can purchase Organic Avocado Oil from Mountain Rose Herbs online.  It's an extremely popular item and they sell out frequently - but well worth the investment. 

Stormy

Coconut Banana Nut Pancakes & Strawberry Mango Salsa

A while back I posted a recipe for Caramelized Banana Pancakes w/Blackberry Sauce and loved the way they turned out, they are excellent but I was a little disappointed that they didn't flip well and were still a little dense.  So I've been playing with the pancake recipe and added more almond flour to get a more consistent batter for pancakes.  I've also switched it up a bit adding coconut flakes, cinnamon and a variety of nuts.

This morning I made this version using a bright right mango that I've had setting on the counter waiting to eat.  This salsa doesn't have any oil or acid from lime juice or vinegar.  It doesn't need it - it's just a nice medley of fruit, fresh basil and flax seeds.

Here's the recipe:

Pancakes

1 Banana, Ripe Mashed

1 Egg, Whole Organic Free Range

Pinch Himalayan Pink Sea Salt

1/2 Cup Almond Flour

1 Tbsp Coconut Flakes, Unsweetened

1/2 tsp Flax Seeds

Few Chopped Nuts (I used walnuts)

Extra Virgin Coconut Oil

Topping

Mango, Ripe, Diced

Strawberries, Ripe, Sliced

1/4 tsp Flax Seeds

1 Tbsp Fresh Basil, Julienned

In a small bowl, mash bananas well, add the egg and mix together.  Add Himalayan Pink Sea Salt, Almond Flour, Coconut Flakes and Flax Seeds.  Mix together well.

In a small saute pan over medium heat, add some coconut oil to lightly coat the pan.  Add approximately a couple of tablespoons of batter and spread out to keep the middle from being too thick.

Cook on each side for a couple minutes until the pancake is cooked through.  Repeat and stack on a plate.  

Mix topping together and place on top of pancakes.

These pancakes are fantastic, filling and figure friendly!

Enjoy

Stormy

Tuscan Bean Soup & Poached Egg

It's already hot here in Texas being the first of June.  Sometimes it's nice to throw together a hot meal that isn't heavy but a little more filling than a salad.  Last night I was craving my Tuscan Bean Soup that I usually make with Escarole Greens but only had fresh Spinach instead.  It was good but I think it I do like it better with the Escarole.  

The other day I was on a blog called Hungry For The Truth - a blog that Stacy Morris from DDP Yoga who blogs about her weight loss journey and food connection.  I saw a similar soup where she added eggs.  I thought that would be great addition to my Tuscan Bean Soup so I gave it a whirl.  It was fabulous!

This soup is light, hearty and hits the spot, even on a hot day!  Here is how you do it:

1 Can Cannelini Beans, Drained and Rinsed Well

4 Cups Chicken Stock, Low Sodium

2 Strips Prosciutto, Diced

1/4 Cup Red Onion, Diced

1 Garlic Clove, Minced

3 Fresh Sage Leaves, Shredded

2 Handfuls Fresh Escarole or Fresh Baby Spinach

3 Tbsp Extra Virgin Olive Oil

1/4 Tsp Himalayan Pink Sea Salt

Fresh Cracked Black Pepper

Egg, Free Range Organic (1 per serving)

In a medium stock pot over medium high heat, add Extra Virgin Olive Oil, chopped Onions, minced Garlic, chopped Prosciutto.  Saute until onions are translucent.  Then add the Fresh Sage, toss around for a minute.

Add the drained Cannelini Beans, Chicken Stock, Fresh Escarole or Baby Spinach and simmer until the greens wilt.  Season with Himalayan Pink Salt and Fresh Black Pepper.  

To Serve, portion soup in a bowl, add a cracked fresh Egg and push the liquid from the soup over the top to lightly poach the eggs.  

Delicious!..Stormy

Fennel & Ginger Root Tea Elixir

Giving up a cup of your morning coffee might be better for you than you realize and transitioning into a lifestyle of consuming food and beverages that have a nutritional value or serve a specific value is something to consider. 

Recently a friend of mine suggested that I start drinking Fennel and Ginger Root tea each morning.  After doing a little research, I've found that these two roots have incredible health benefits that I would like to share with you.  

Fennel Root - Helps aid in digestion, relieves bloating and gas.  It helps lower blood pressure and cholesterol LDL levels, plus it helps reduce water weight which helps with weight loss.

Ginger Root - Helps fight respiratory problems, reduce inflammation, strengthens immunity, encourages normal blood circulation, reduces menstrual cramps and relieves stress.

So the next time your start a pot of coffee, start a pot of hot water and place some sliced Fennel and Ginger Root in while it simmers and sip it as some tea.  Don't add any sweetener as it doesn't need it and you don't either.  However a nice slice of lemon goes well.

Stormy

Seared Corn Salad & Avocado

Having great ingredients on hand make's it a lot easier to throw together a light lunch when your hungry.  I love the variety of mixed greens available at the grocer that are already triple washed so you don't have to do it.  My favorite combo is from Earthbound Farms - the Mixed Baby Herbs; it has Arugula, Spinach, Green and Red Oak Leaf, Romaine, Parsley, Dill and Cilantro.   Which makes it a great way to incorporate a variety of greens into your meal plans.  

I always keep a bag of frozen corn in the freezer and a couple of avocados on the counter in a bowl.  The key to picking great avocados is buying them when they are still firm - but the core comes out when you push it.  Leave it on the counter for 2-3 days and it's perfectly ripe!

I seared the Corn in a some Olive Oil, with some Red Onions, then I added some Whole Cumin Seeds and cooked it until the corn was seared.  Then I removed it from the heat, added some Himalayan Pink Sea Salt and Fresh Black Pepper.  Transfer to a plate to cool.

Once the corn is cooled, slice some grape tomatoes, toss with the corn and a little vinaigrette.

My vinaigrette was simple:

1 teaspoon Dijon Mustard 

3 Tablespoons Red Wine Vinegar

2 teaspoons Stevia

6 Tablespoons Extra Virgin Olive Oil

Pinch Ground Cumin

Pinch Ground Coriander

Himalayan Pink Salt 

Black Pepper, Freshly Cracked

Mix it up, dress your greens...lightly.  Then slice the avocado in half, remove the seed.  Place your dressed greens on the plate, add the avocado half, fill the avocado with the corn salad and enjoy!  How easy it that?

Stormy