Friday Fun: Part 1

Last Friday, my sister was visiting and we decided to spend a day exploring the city. And it was tons of fun!

I had a meeting in the afternoon, but the rest of the day was open for whatever we wanted to do.

We started our day on the Upper East Side and after a stop for an afternoon beverage {thank you Starbucks:) }, we decided to search for a gluten-free treat. In my past searches for GF bakeries, I had come across Pip's Place. But I'm rarely in that area, so both my sister and I decided it was a great day to try it for the first time. The verdict: amazing!

The bakery makes you feel like you're Madeline or Eloise walking into a fancy parlor! The company was started by a mother whose daughter was diagnosed with Celiac Disease. The entire bakery is dedicated and certified gluten-free. This is a such a fun place for a GF girl to try!

With our treats in hand, my sister and I took a walk out to the East River to enjoy the beautiful views!

Since it was such a gorgeous day, we just couldn't justify taking the subway all the way downtown. So, we walked for a while admiring the sights and sounds of Summer in NYC. 

Stay tuned for Part 2! 

{pst: check out @lamskitchen on both Twitter and Instagram for sneak peeks:)}

What are you doing to enjoy your Summer? I'd love to hear your stories!

Hump Day Home-Fries

I've now come to realize that I post a lot about potatoes on this blog. I'm not sure why, because I wouldn't consider myself to be a potato-fanatic. Don't get me wrong, I love a good potato every now and again, but I don't eat them too often. A few times a week mostly.

What I do love about potatoes are the easy recipes that accompany them and their ability to pair with an endless amount of cuisines: an Irish tradition, a healthy twist on an American classic, or with a Spanish influence. Potatoes are so versatile that they should be a required staple in every kitchen. 

Today I wanted something warm for breakfast. I had already had some yogurt and fruit, but the rainy weather outside forced me to crave something a bit more wholesome. I looked at my options, only to see some potatoes and onions just waiting to be cooked up. So I thought what better breakfast to have on Hump Day than a delicious batch of home-fries?

This recipe serves 2, is easy-peasy, and can be customized to your liking!

What you'll need:

2-3 small potatoes (or 1 large)

1/2 white onion, diced

1 tbsp garlic powder (fresh works too)

What to do:

Rinse potatoes. Chop into bite-sized pieces. Spray pan with non-stick cooking spray (I used Canola Oil Spray) and place on a medium-low burner. Add potatoes to pan, stirring every few minutes. Chop onion while the potatoes are cooking. After about 8-10 minutes, or once the potatoes begin to brown, add the onions. Cook for another 5-10 minutes, or until the potatoes reach the consistency that you're aiming for. 

*If you prefer a softer batch of home-fries, you can put a lid on the pan for 5-10 minutes, to soften them up*

Do you have any favorite home-fry recipe or variations? I'd love to hear them!

Colcannon Recipe

Colcannon is a traditional Irish dish that is both nutritious and delicious. There are many variations of colcannon, some including bacon, cabbage, and even eggs. I attempted a recipe a few months back, and put a little spin on it to add an extra nutritional punch!

Depending on how many people you'd like to serve, you can adjust the recipe to your liking. I typically make a recipe that serves four as a side dish. 

Irish Colcannon with Kale

4-5 small (or medium) russet potatoes 

1 tbsp butter, unsalted

1/2 a white onion, diced (scallions also work well)

1-2 cups kale (I used frozen, but fresh also works)

Optional: 1-2 tbsp almond milk (or milk of choice)

Scrub and chop potatoes into small quarters (the skins can be removed, but I prefer to keep them on). Boil potatoes for 15-20 minutes or until tender. Drain water and mash potatoes with onions, butter and milk. Add kale and mix until cooked, about 2-3 minutes. 

And there you have it; a simple, tasty, and nutritious dish that'll leave you feeling like a true Irishman or woman. Enjoy! 

Gluten-Free Finds - Pizza at Pie by the Pound

If you're gluten-free for medical reasons, you can probably relate to the difficulty of finding gluten-free options at restaurants. The search for gluten-free options isn't always easy. Sure, you can usually find a salad or maybe a grilled chicken or fish plate, but sometimes you get lucky and find a great option - like pizza!

When I first started my gluten-free lifestyle, I went without pizza for months. While I knew that there were gluten-free pizzas out there, I was hesitant to try. Thankfully with the help of a friend, I went on my first gluten-free pizza adventure!

We shared a pizza at PIE by The Pound in New York City. We ordered the Saucy Fresh Mozzarella pie and boy was it delicious! I unfortunately have no pictures of our pizza to share, because we devoured it so quickly (sorry, not sorry). But have no fear, I found a pic on their website.

Photo courtesy of: PIE by the Pound.

PIE by the Pound is one of many establishments in New York City that offer gluten-free pizzas. What I love most about PIE is that the owner is gluten-intolerant himself, so he knows firsthand the importance of avoiding cross-contamination and takes precautionary measures to ensure the gluten-free pizza is, in fact, gluten-free. They even make their dough off-site in a dedicated gluten-free environment, in addition to carefully avoiding cross-contamination within their restaurant. 

If you're in NYC and searching for a place to enjoy a gluten-free pizza, I definitely recommend trying PIE by the Pound!

How to Cut A Pineapple

Pineapples are known for their fragrant, bright yellow centers and their hard exteriors. They can be used in a number of recipes and are a naturally sweet summer treat.

Despite their deliciousness, a lot of people don't know how to cut pineapples. Well, good news! This technique is super easy:)

To start, you need to test that the pineapple is ripe enough. You can do so by pulling one of the center leaves from the fruit. If the leave easily comes out, it is ripe and ready for cutting.

If ripe enough, I suggest removing the top and bottom of the pineapple. Then, slice downward to remove the skin. Be careful of the remaining brown spots on the skin, you may have to go-over it again. Continue to slice until you're left with only the yellow.

I like to cut downward into 1-inch slices. Be weary of the core, which can typically be seen in the center of the fruit. When I have all the slices, I dice them into bite-size pieces.

There you have it: a tasty and nutritious treat!

Do you have a special pineapple-cutting technique?

Crispy Oven-Baked French Fries

I absolutely love french fries. In fact, I don't even think I know a person that doesn't like french fries. So, as you can imagine I was extremely happy to learn that (most) french fries are (typically) gluten-free. While I try to limit my fry intake (specifically the deep-fried ones), I find that baking them to be a much healthier alternative. 

Here's the recipe for my crispy baked french fries:

Ingredients:

3-4 small russet potatoes 

1 tbsp oil of choice (optional, I find them to crisp better w/out the oil)

1 tbsp garlic powder

Optional ideas: 1 tbsp nutritional yeast, 1 tbsp cayenne pepper, or 1/4 tsp salt --- get creative!

Directions:

Preheat oven to 375˚F. Rinse and scrub potatoes (I prefer to leave the skin on to preserve nutrients, but feel free to remove the potato skin). Cut potatoes into fries, to the width of your choice. Place fries onto parchment-lined baking sheet. Sprinkle toppings of choice. Bake for 10 minutes, remove from oven and flip fries over. Bake for an additional 10 minutes, or until golden-brown and crispy, like so:

Feel free to add additional toppings and dips of your choice (I'm partial to ketchup, as shown above). Enjoy!

Gluten-Free Vacation: Pre-Trip

Going on vacation can be a fun and stress-free time. However, being gluten-free can add stress to the trip. Will you have access to a kitchen? What about gluten-free restaurants and grocery stores? Are you the only gluten-free traveler in the group? These are just some of the questions that can come to mind when going on vacation.

 Luckily planning ahead and packing smartly can lead to a safe, and fun, gluten-free vacation!

Last week I went on my first road trip without gluten (sayonara gluten, but you can't come with me). Being the only gluten-free member of the group, I knew that I would need to keep my food separate from the everyone else's. Thankfully, I would have access to a kitchen on my trip, but was unsure of the grocery store scene in the area that I was traveling to. So I pre-planned and packed a few of my staple items, just in case.

Here is a peek into my gluten-free cooler for the trip:

(I bought a cooler at Whole Foods, which is just perfect for Summer trips!)

The flat items were added first (cut pineapple and nectarines), followed by some Greek yogurt, carrots, and a wrapped ice pack.  

 

Here's the finished cooler packed with goodies and ready to go!

What you do to ensure a healthy, gluten-free vacation? Please share in the comments below!

Who needs ice-cream anyway?

When the weather gets warmer we typically reach for icy treats to cool ourselves down. A lot of these treats are high in added sugars, fat, and empty calories. While these treats are a great indulgence on occasion, I am alway looking for a nutritional treat that will satisfy my sweet tooth.

And I think I may have found my new favorite treat of Summer 2013:

Frozen Chocolate Banana Bites!

They're super easy to make, have a long shelf life, and taste like ice cream without the added sugar!

All you need is:

 a ripe banana

some melted chocolate of choice (I love dark chocolate chips)
toppings of choice: i.e. walnuts, peanuts, sprinkles...
a baking sheet
and a freezer

Simply cut banana into slices, lay on a baking sheet and freeze for an hour. Melt chocolate in a dipping bowl. Dip banana bites into chocolate, then into the toppings of choice. Place banana bites back onto baking sheet and freeze overnight or for a few hours. Once frozen, these can be transferred to a plastic baggie or freezer-safe container.


Do you have any healthy treats for the approaching summer months?

Summer Squash Parmesan (eggplant parm style)

Ever since I've been a vegetarian, eggplant parmesan has become a favorite meal of mine. It was raining where I live yesterday and I was craving something hearty for dinner. I couldn't think of a better choice than this Eggplant Parmesan recipe. Unfortunately, I didn't have an eggplant on hand!

I did, however, have a nice organic summer squash just waiting to be cooked. So I thought I'd give it a shot and share my results with you:

Pretty tasty, if I do say so myself;)

Recipe serves 2 (though is easy enough to double to serve more)

What you'll need:
1 summer squash (or small eggplant)
3/4 cup gluten-free flour (I used Bob's Red Mill all-purpose)
3/4 cup gluten-free bread crumbs (I used Gillian's - see photo below)
3/4 cup marinara sauce of choice (props to you if it's homemade!)
1 egg, beaten
2-3 tbsp canola oil
Optional: 1-2 tbsp shredded cheese of choice
3 small bowls/dishes

Directions:
Preheat oven to 375˚F. Add flour, egg, and bread crumbs to separate bowls. Slice squash into 1/4 inch slices. Heat oil in fry pan on medium-low heat. Dip squash slices into flour, egg, then the bread crumbs. Add coated slices to heated oil and cook for about 2-3 minutes, or until golden. Flip and cook for 2-3 additional minutes. Transfer slices (I find it best to lay the slices on a paper-towel lined plate to absorb excess oil). Repeat until all slices are coated and cooked.

In a bake pan, add a layer of sauce. Place slices flat along the bottom of the pan. Add another layer of sauce. Repeat until all squash slices are in the pan. Optional: Top with shredded cheese of choice. Bake for 20 minutes or until top is slightly brown (I like to put it under the broiler for an additional few minutes to add a nice browning effect).

And there you have it! A gluten-free Summer Squash Parmesan that can be adjusted to fit a dairy-free or vegan diet. It's delightfully tasty and great for those rainy day chills:)

Roasted Chickpeas

I am slightly obsessed with chickpeas. There is no hiding it. I could add chickpeas to pretty much any meal: salads, pasta dishes, veggie burgers, sandwiches, even alone as a bite-sized snack. 

On a recent trip to Whole Foods, I stumbled upon a new chickpea snack: Saffron Road's Falafel Crunchy Chickpeas. And I have to say they were quite tasty, just the right amount of spice and perfectly crunchy.

photo courtesy of: Saffron Road

I have made homemade roasted chickpeas before and wanted to try to recreate these. So, I chose to attempt a spicy falafel recipe and here's how it turned out:

1 15oz can of chickpeas, I chose 'no sodium added'

2 tbsp ground cumin

2 tbsp cayenne pepper

2 tbsp garlic powder

Directions: Preheat oven to 375˚F. Add rinsed chickpeas to bowl. Add spices. Mix until all chickpeas are evenly covered. Place chickpeas on parchment-lined baking sheet. Bake for 30-40 minutes, or until chickpeas have shrunk (as shown below). 

This tasty snack is best served at room temperature. The spices were just right, though I'd hold back on the cayenne if you're not too keen on spicy. 

Hope you enjoy!

Homemade Peanut Butter Cookies

I don't know about you, but sometimes I find gluten-free baking to be a daunting task. With ingredients like Xantham Gum, multiple flour options and equations, I tend to get overwhelmed. So last week I took to the internet to find an easy and tasty homemade gluten-free cookie recipe. 

Thankfully, I was able to find multiple options like this and this. I combined the aspects I liked and took to the kitchen for my first gluten-free baking adventure!

GFPBC: gluten-free peanut butter cookies

1/2 cup peanut butter, brand of choice

1/2 cup granulated sugar, brand of choice

1 egg

1/4 cup gluten-free oatmeal, optional

1/4 cup ground flaxseed, optional 

Directions: Preheat oven to 375˚F. Mix all ingredients in mixing bowl. Combine until mixture reaches a dough-like consistency. Roll dough into 1-inch balls, place on parchment-lined baking sheet. 

With a fork, gently press down dough, to make a crisscross pattern. Bake for 10-12 minutes, or until the cookies appear light brown in color. 

Enjoy! Do you have any simple, yet delicious gluten-free recipes?