May 22, 2015
While I'm in the process of developing more recipes, I've decided to also post some of my favorite quick meals and other eats. I personally always love pictures over actual words in recipes anyway.
I will tag recipes and eats differently! Here's all of the recipes on the blog. (P.S. These pictures are taken from my iPhone so they're not the best!)
May 15, 2015
Hi Strangers! This is my first post on this blog as a girl who just passed the NY Bar, which along with doing 520 hours of Pro Bono legal service to low-income families and doing tons of photoshoots over at Stylish Sophisticate sums up what I've been doing with my time over the past few months.
Fear not, thanks to the summer coming and to not starting work until October, I shall have tons of time to post recipes and food pictures with you all. I've decided that I can share daily food pictures on here as well instead of just recipes, so I should be posting more regularly.
This sauce has been at the back of my mind for a long time now. I have been working on a dairy-free Velveeta recipe, but I wanted something cheesy after the gym one day and decided to try a much quicker "cheese" fix. (As you may been able to tell, most of my recipes are very quick and easy to make due to my hectic work schedule.) I was surprised at how good this turned out: dairy-free, whole 30-approved, gluten-free, egg-free, nut-free but NOT flavor-free! There's also an AIP-friendly version with the modifications recommended below.
If you have a few more minutes and want to serve this sauce to company, I recommend the stovetop additional directions since it gives a much glossier sauce. Please feel free to comment if you have suggestions, modifications, questions, etc.!
- 1.5 cup water or coconut milk (coconut milk recommended for a richer taste than with water; you can use almond milk if desired)
- 2.5 Tbsp regular gelatin
- 1/4 cup nutritional yeast (I recommend this brand for the taste)
- 1 cup steamed or boiled mashable potatoes (AIP: use butternut squash for a cheddar-like sauce; yucca root for a milder sauce)
- Sea salt and additional nutritional yeast to taste.
- Optional add-ins: garlic or garlic powder, Italian seasoning, truffle oil, black pepper, chili pepper flakes, etc.
UNDER 5 MINUTES DIRECTIONS:
1. Heat water or milk of choice in the microwave or stove top until boiling.
2. Add to blender the water/milk of choice and gelatin. Blend at high speed for at least 45 seconds.
3. Add to blender the remaining ingredients. Blend at high speed for another minute or until smooth.
1. Mix gelatin with 1 (additional) cup cold water and mix well. Let sit for 2 minutes before the next steps.
2. Gently heat the 1.5 cups of water or milk of choice in a large saucepan until boiling.
3. Meanwhile in a blender, blend the gelatin-water mixture with the nutritional yeast and steamed potatoes for 1 minute on highspeed or until smooth.
4. Pour the blender mixture into the saucepan's contents. When the sauce begins to boil again, reduce the heat to simmering. Add sea salt and any add-ins.
5. Let the sauce simmer, stirring occasionally, until the sauce thickens into about ~1 cup total.
6. Serve! This could be used as queso when combined with some freshly sliced jalapenos, cilantro, pico de gallo.
Jan 26, 2015
I love these gluten-free and healthy red velvet cookies! Based on the original gluten-free gelatin cookies recipe, they taste so decadent and are perfect for the upcoming Valentine's Day if you're looking for the perfect dessert recipe for someone who is health-minded. Plus, they're easy to make and only require a few wholesome ingredients. These are colored with beet juice powder instead of the red food coloring found in the red velvet desserts.
- 3/4 Cup Gluten-Free Oats
- 1 Tbsp Hydrolyzed Gelatin*
- 1 Banana, Ripened
- 1 Tbsp Cacao
- 1/2 Tbsp Beet Juice Powder
- (Optional): 3 Drops Liquid Stevia (I used Vanilla Creme)
- 2 Tbsp Chocolate Chips of Choice
1. Preheat oven to 350 degrees F.
2. Mix ingredients well. I usually puree the banana with 1/4 cup oats and 1Tbsp gelatin in a food processor, then hand-mix in the rest of the oats, cacao, beet juice powder, stevia, and chocolate chips.
3. Drop cookie dough by the 1/8 cup-full onto a greased cookie sheet.
4. Bake for 9-10 minutes at 350 degrees F.
*Note: If planning to serve hot, you may use regular gelatin (which makes
Jan 17, 2015
I rarely crave cheeseburgers these days, but when I do, I go by this particular burger patty recipe. The resultant burgers are juicy and plump... perfect. Here I've decided to serve it with grilled portabello mushroom caps and carmelized onions.
INGREDIENTS: (Makes 4 burger patties)
- 1 lb grassfed ground beef
- 2 pastured eggs
- 2 Tbsp regular gelatin
- 1/2 Tbsp gluten-free tamari soy sauce
- 1 tsp cumin
- 1 Tbsp minced garlic
- 1/2 Tbsp Worcestershire sauce
- Dash paprika, black pepper, hot sauce to taste
1. Mix all ingredients in a bowl and mix well. Leave standing for 30 minutes.
2. Shape the burgers into 4 patties at about 1" thick. (You can make them thinner; just adjust the cooking times downwards)
3. Grill Method: Preheat grill to 450F ("high heat"). Grill the burgers for 2 minutes on each side, then move them to a lower-heat area of the grill. Cook another 2-3 minutes for medium-rare burgers, 3-4 minutes for medium, or 5-6 minutes for well-done burgers.
Oven Method: Preheat oven to 400F. Bake the burger at 20-30 minutes, depending on your preferred level of doneness.
Jan 12, 2015
1. Roasted leg of lamb | 2. Roasted pork shank (?) | 3. Intricate fruit plate | 4. Crispy duck skin (L) and duck breast (R) | 5. Breakfast. Mom's noodles, my egg drop soup and boiled tea egg, and shared veggies dish | 6. Overview of the feast | 7. steamed fish (I loved this!) | 8. Roasted beef
1. Eating Peking Duck at the most famous place in Beijing | 2. Mom's dumplings | 3. My dishes: cold sliced beef, cold steamed and spiced spinach, and purple yam porridge | 4.-5. Steamed fresh fish, killed moments before cooking | 6. More purple yam rice porridge and eggplant | 7. Breakfast at the Harbin Institute of Technology's cafeteria. The options were endless. I got egg drop soup, purple yam, 1000 year egg, and pickled veggies | 8. - 9. DongBei's infamous ShaGuo Soups. I got mine with pork, pickled cabbage, and potato starch glass noodles | 10. Donkey meat (tasted like lean beef)
1. Fish Market | 2. Dragonfruit! I'm in love | 3. Harbin Hotel's breakfast offerings: fruits, seafood, duck breast, bacon, sausage, rice porridge, and chinese specialties. | 4. Fish market (for super fresh fish) | 5. & 6. Street food vendors | 7. Individually-wrapped sushi || 8-10. Various pickled and fresh veggies on display
TIPS ON EATING HEALTHY/ PALEO/ GLUTEN-FREE/ PHD WHILE TRAVELING IN CHINA: (note- if you're Celiac, do not merely rely on these tips, as I cannot promise that these would make the food 110% gluten-free; since cross-contamination might be at issue)
- Order roasted/steamed meats/seafood and cold dish/pickled veggies (stir fries are delicious, but can made with vegetable oil). I also usually asked for less oil/salt whenever I got stirfries.
- If you're up for something truly Chinese, dare to order the steamed whole fish. It would be killed moments before it's brought to the table, but you would have to be extremely careful with the spines. (i.e. there is no restaurant liability if something happens to you...) I would recommend finding 2-3 common freshwater and 2-3 saltwater fish species common to Chinese cuisine and figure out a way to order those.
- If you travel to the DongBei region, try their famous pork, pickled cabbage, and (potato starch) glass noodle dish. It is amazing.
- Find at least one decent Peking duck restaurant and try the crispy duck skin.
- There are a lot of food vendors everywhere. One of the most commonly sold items is a roasted yam (usually around 1-3RMB/kg). So good in the winter and great as a snack when you're out!
- The fruits outside on the streets or at the farmer's markets are much fresher than that inside most supermarkets.
- The "glass" dumpling skin is actually made of starches rather than flour: wheat starch (which is mostly gluten-free) and tapioca starch. If you're at a dumpling spot with friends and desperate, look for glass dumplings.
- Try ALL of the soups when in China. Their flavors vary wild from region to region, and usually have very little added oils (or flour) to them.
- Keep in mind most places like Starbucks, etc. in China carry a wholly different menu than in the USA and also a higher price point. If you love coffee, consider bringing your own supply of instant coffee. It's very difficult to find unsweetened iced coffee or Americano in China.
- Try ALL of the tea when in China. This one goes without saying.
- Most of the milk in China is ultrapasteurized. Prepare for this. I brought cans of coconut milk with me for my (instant) coffee. Consider bringing powdered milk or powdered coconut milk with you.
- Other possible items to bring: whey protein, gelatin (duh), any vitamins/minerals you take on a daily basis, vitamin E (for help with the excess seed oils you might consume), a list of translations for various food items ("roasted beef", "Peking duck", "soup", "steamed fish", etc.). I love THIS brand and THIS brand for vitamin E since it's in MCT oil instead of soybean/etc. oil.
- It's perfectly customary for the host to ask you if you want a particular dish multiple times. Prepare for this.
- Try all of the exotic fruits and veggies while you can in China for cheap that might be unavailable or pricier in the USA: Chinese cucumber, dragonfruit, taro, purple yam, wood ear, etc.
- Some suggestions for the brave to try: Pig's feet, chicken feet, duck/cow tongue, bird's nest or shark fin soup, donkey, rabbit, sheep's brain, pig's ears, etc. The list is endless.