Gluten-Free Blueberry Oatmeal with Flax Seeds & Almonds

So... I'm always trying to bump up my eating routine. Vary it a little, streamline it, try some new stuff. I know oatmeal doesn't seem very exciting...

But this oatmeal is something different!

Seriously. It's so yummy & decadent, you won't even notice that it packs a healthy punch. It's made with Gluten Free oats from Trader Joe's. Fancied up with fresh blueberries, a touch of maple syrup and a little Stevia, almonds and toasted flax seeds, and cinnamon. 

So what do you think? Sound like a good breakfast treat to you?

Gluten-Free Blueberry Oatmeal with Flax Seeds & Almonds

Serves 1 person

Vegan; gluten-free

Cooking time: about 10 minutes

Ingredients

1 cup water

pinch of salt

1/2 cup gluten free oatmeal

1/4 cup fresh blueberries (or frozen would work)

1 teaspoon maple syrup

1 tablespoon almonds

1 tablespoon toasted flax seeds

dash of cinnamon

Stevia to taste, if extra sweetness desired

unsweetened almond milk for serving

Directions

1. Bring the water and salt to a boil. Reduce the heat and add the oatmeal, stirring occasionally to prevent clumping cooking for about 10 minutes, or until desired consistency. 

2. When the oatmeal is almost finished cooking, add the blueberries, maple syrup, and cinnamon and stir to combine. Add a little Stevia is more sweetness is desired.

3. Spoon the oatmeal into a bowl and top with the flax seeds and almonds. Serve with a little unsweetened almond milk. Enjoy!

Blackberry Almond Muffins (Gluten-Free & Dairy-Free)

I'm a muffin baking machine these days!

This came about for a few reasons. For one thing, they're delicious. For another thing, I realized that I needed to up my fiber intake, yet I wasn't thrilled with the gluten-free products available at the store.

I've never been much of a baker in the past. It's always stressed me out a bit. But as I've been experimenting and trying out different ingredients, I've gained confidence.

Better yet, I reap the rewards of freshly baked muffins. One batch lasts for several days at least. I wake up, mix them together, and throw them in the oven. Bang out a quick yoga practice while they bake, and then feast on the deliciousness.

Along with my muffin smothered with Kerrygold pastured butter, I eat smoked salmon and greens sautéed with olive oil, Celtic sea salt, and turmeric. This is my breakfast almost every single morning. I love it.

Here are some geeky baking details:

For you gluten-free folks out there, my preferred all purpose flour blend comes from Pamela's. I always keep it stocked in my pantry. My other new obsession is this line of sprouted whole grain flours from To Your Health Sprouted Flour Co. Whole Foods started carrying them. The benefit of sprouted grain flours revolves around their digestibility and increased nutritional content.

I rotate my flour blend, using 1 cup of Pamela's and then one cup of a sprouted grain flour, choosing among sprouted corn flour, sprouted millet flour, and sprouted brown rice flour. This keeps variation in my diet and makes it more fun. I also rotate my muffin ingredients, choosing among different types of fruit (apples, raspberries, blackberries, blueberries, etc.) and nuts and seeds (almonds, walnuts, help seeds, flax seeds, etc.). You can't go wrong—all the combinations are great!

Feel free to play around and try different ones!

Enjoy!

Blackberry Almond Muffins (Gluten-Free & Dairy-Free)
Makes about 8 small muffins
Baking time: 25 minutes
Gluten-free; dairy-free

Ingredients

1 cup gluten-free all purpose flour (such as Pamela's brand)
1 cup sprouted brown rice flour or other whole grain flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/4 cup maple syrup
1 egg
1 cup unsweetened almond milk
1/4 cup olive oil or coconut oil (melted)
1 cup fresh blackberries
1/2 cup raw slivered almonds
raw turbinado sugar for sprinkling on top (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (flour, salt, cinnamon, baking powder). In a separate bowl, mix together the wet ingredients (egg, maple syrup, olive oil, almond milk, vanilla, apple cider vinegar). Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries and almonds.

3. Grease a muffin tin. Pour the mix into the muffin slots and sprinkle a little sugar on top, if desired. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Panko-Crusted Pacific Rock Fish with Slivered Almonds (Gluten Free)

A beautiful winter's day in California...

Sunny and unseasonably warm. Flowers are blooming. Birds are chirping. Makes it hard to believe that the East Coast is digging out from underneath a pile of snow. Of course, we need precipitation out here. It seems this winter is destined to be one of the strangest in recent memory.

Lots of farmers market shopping and cooking have been happening in my household. One of my favorite preparations for fish involves crusting it with panko breadcrumbs and frying it up. Luckily, I found gluten free panko at Whole Foods last week. After cooking fish up to crispy, golden brown, I top the it with slivered almonds sautéed in olive oil and then salted.

Finish the fish with a squeeze of fresh lemon juice and you're good to go!

This recipe also works great for Tilapia, Red Snapper, Rainbow Trout, Sole, Catfish, or almost any other small white fish.

(And the green beans pictured? They were steamed and then tossed with olive oil, salt, and pepper, and then topped with some of the slivered almonds.)

Panko-Crusted Pacific Rock Fish with Slivered Almonds (Gluten Free)
Cooking time: about 10 minutes
Serves 2 people
Gluten-free; dairy-free

Ingredients
4 fillets of Pacific Rock Fish
1 cup all purpose flour (I used Trader Joe's Gluten Free Flour)
2 cups panko breakcrumbs (I used gluten free panko)
1 egg
salt and freshly ground pepper
2 tablespoons grapeseed oil
1/2 cup slivered almonds
1 tablespoon extra virgin olive oil
lemon wedges (for serving)

Directions
1. Place the flour in a bowl for dredging and the panko breadcrumbs in another bowl for dredging. Whisk the egg in another bowl. Season the fish with salt and pepper on both sides.

2. Heat the grapeseed oil in a saute pan over high heat. Dredge the fish first in the flour, shaking off any excess. Then coat the fish in the egg mixture. Finally, dredge it in the breadcrumbs. Fry the fish up in the pan for a few minutes, turning it once, until golden brown and cooked through. Repeat with the remaining fish fillets.

3. Meanwhile, heat the olive oil in a small pan over medium heat. Add the almonds and cook, stirring frequently, until golden brown (be careful not to burn them). Season with salt.

4. To serve, spoon the almonds over the fish and serve with lemon wedges. Enjoy!

Cherry Almond Roasted Cauliflower

Rainy Los Angeles endures...

...but I kind of enjoy it. This is our version of winter, I suppose, and I shouldn't complain. Only the Adorable Monster's fluff does not do so well in the rain. No dog park runs for him lately. He's currently snoozing on the sofa, the first of many naps he'll take today.

My day consists of revising. I'm hard at work wrapping up my new novel for my agent. Doing my final polish pass. I'd love to finish it before the holiday, so I'm hunkered down working a ton.

But I am still cooking—a girl has to eat, right?

Here's a delicious recipe for cauliflower, quietly one of the most versatile vegetables. In this case, I roast it in the oven, then toss it with curry powder, lemon juice, dried cherries, and slivered almonds. The resulting dish is spicy, a little sour, sweet, rich, and crunchy—all at the same time.

How can you say no to that?

While it works great as a side dish, it's substantial enough to be stand alone too.

Cherry Almond Roasted Cauliflower

Serves about two people
Cooking time: about 30 minutes
Vegan; gluten-free

Ingredients

1 head of cauliflower, cut into smaller florets
2 tablespoons olive oil
2 teaspoons curry powder
juice of one lemon
1/4 cup dried cherries
1/4 cup roasted slivered almonds
chopped cilantro for garnishing (optional)
salt and freshly ground pepper

Directions

1. Preheat the oven to 425 degrees.

2. Toss the cauliflower with the olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, until tender and slightly browned.

3. Remove from the the oven and toss right away with the curry powder and lemon juice. Check seasoning for salt and pepper, adding more if needed. To serve, toss the cauliflower with the almonds and cherries and garnish with the cilantro. Enjoy!

Meatless Monday Features My Recipe for 'Arugula Fig Almond Salad'

Happy Meatless Monday!

Meatless Monday is featuring my recipe for Arugula Fig Almond Salad this week! It's a lovely, light salad that's perfect for the season right now. From MM:

Sweet figs, tangy feta and spicy arugula don’t need much help to shine in this salad celebrating fall’s bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch. 

While you're over there, check out their great articles like how to Savor a Seasonal Meatless Monday.

And as always, one day a week, cut out meat.

Here's the direct link to my article

Meatless Monday: Arugula Salad with Figs, Feta, and Marcona Almonds (Plus Tasting Notes on the 2005 Alban Syrah Lorraine Vineyards)

Happy Meatless Monday!

It's a blustery day in Los Angeles, but at least it's a break from the rain. I did manage to sneak in a trip to the Hollywood Farmers Market yesterday, so I've got more great recipes coming in the next few weeks.

In the meantime, here's my favorite salad that I made recently. For years, I've dedicated myself to the art of the salad. There are so many different combinations of ingredients and flavors. Who needs the same old iceberg lettuce salad? There are summer salads, fall salads, winter salads. Your imagination is your guide.

The inspiration for this salad came from the lovely organic figs that have been showing up at my grocery store. For this "fall" salad, I paired the figs with baby wild arugula from Kenter Canyon Farms, one of my favorite organic lettuce and greens producers from Ventura county (available at both Whole Foods and local farmers markets). To complete the flavor profiles, I topped the salad with a raw goats milk feta from Redwood Hill Farms, which has nice tang, and Marcona almonds. The dressing was a simple balsamic vinaigrette.

Now, I bet you're wondering, "What the heck is a Marcona almond?" If you've never tasted them, then you're in for a treat! Here's from Wikipedia:

"The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world.^[17] Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrón."

Both Kuzak and I were "ooohing" and "ahhing" over this salad. Not only was the presentation beautiful, but the flavors were spot on. Even better, this is a healthy dish with plenty of fruit (figs), greens (arugula), healthy fats (olive oil, almonds), and protein (almonds, feta) to go around. I loved it so much, I made it again for dinner the following night...

Arugula Salad with Figs, Feta, and Marcona Almonds
Serves 4 people
Prep time: 5 minutes
Print Recipe

Ingredients
1 pint figs, quartered
4 cups organic arugula
1/2 cup Marcona almonds
1/4 cup goat's milk feta

balsamic vinaigrette:
2 tablespoons good balsamic vineger
1/4 cup extra virgin olive oil
salt and pepper

Directions
To make the balsamic vinaigrette, place the balsamic vinegar in a bowl. Slowly, whisk in the olive oil. Season to taste with salt and pepper.

Layer one quarter of the arugula and figs on a plate. Repeat with remaining ingredients, placing them on three more plates. Top each plate with one quarter of the almonds and feta cheese. Drizzle with the vinaigrette. Enjoy!

Source for Ingredients
organic figs, Kenter Canyon Farms organic baby arugula, Redwood Hill Farms raw goats milk feta, Marcona almonds, balsamic vinegar,  and extra virgin olive oil from Whole Foods

Wine Pairing
Arlight, I'm not writing about this wine here because it pairs amazingly with this dish (in truth, it may be a little too bold). I'm writing about it because it's one of the best wines I've tasted recently -- the 2005 Alban Syrah, Lorraine Vineyards. This seminal wine was rated the coveted 100 points (a perfect score) by Robert Parker, who tends to be a lover of big Central Coast Syrah. Alban is a Central Coast producer who specializes in Rhone varieties.

We decanted this bottle, which is still considered to be drinking on the young side (and should drink well until 2022), for over two hours before drinking it. One first taste, it was clear of the quality of this wine. It was mellower and smokier than I'd anticipated, the fruit on the more subdued side for California (blackberries, darker fruit). The real sensations were the smokey, almost bacon-y smells and tastes. This was it -- I'd found another bacon wine! And the finish on this wine. It lasted for almost a minute, slowly unfurling over my palate like a plume of smoke.

Thank goodness we have two more bottles lurking in our cellar. We'll let them lurk for a while longer...

Meatless Monday: Kimmy's Toffee With Almonds And Walnuts

I love visiting San Francisco!

The people, the wine and the food!  Not the weather, however.  It's been pouring cats and dogs since we got here--I always feel cold in this city.  So far, it's been a great trip filled with wonderful things to eat.  Yesterday, we had lunch at Zuni Cafe (pictures and write-up are forthcoming) and then a lovely meal of salmon, mashed yams and salad at my family friend's house.  My Top Chef Brother brought over two cauliflower gratins made with smoked cheddar and onions so caramelized, they were almost a jam (you can eat this at his restaurant, Picco).  We drank several delicious bottles of wine, including a Tablas Creek 2007 Syrah that I'd brought up from Los Angeles.

 Top Chef Brother's Cauliflower Gratin

Today, we're headed into the city to have lunch (and eventually dinner) with my Top Chef Brother.  No idea where he's taking us, but I can't wait.  And tonight, we're seeing Faith No More!!!!!  Tuesday night, we'll hit up Picco!

Today's recipe comes from my family friend, Kimmy S.!  She's an accomplished baker and pastry chef, and now she's making candy, too (oh, and she's only 17!).  She came by two nights ago and whipped up a batch of Toffee, studded with almonds and walnuts.  We've been eating for breakfast, lunch and dinner it's so delicious.  I figure we all need a little something sweet in our lives from time to time.  Enjoy!

Kimmy's Toffee With Almonds And Walnuts
Makes about 10 pieces
Cooking time:  about 20 minutes

Ingredients
1 cup sugar
1/3 cup light brown sugar
1 tablespoon light corn syrup
1/4 cup unsalted butter
1/8 teaspoon salt
3/4 teaspoon vanilla extract
1/2 cup walnuts, chopped
1/2 cup almonds, chopped

Directions
Line an 11-by-17 inch baking pan with foil and grease well, or line with a silicon baking mat (we used aluminum).  Combine sugars, corn syrup, 2 tablespoons water, butter, and salt in a saucepan. Cook over medium heat, stirring until it comes to a boil.

Continue cooking without stirring until the mixture reaches 298 F, hard crack stage (use a candy thermometer to measure the temperature).  Remove from heat and stir in vanilla.

Pour mixture into baking pan.  Sprinkle with the almonds and walnuts.  Let it cool slightly before using a sharp knife to score into squares.  Let cool completely before breaking into pieces.  Enjoy!

Source for Ingredients
everything came from 1) Whole Foods or 2) Doug's pantry (where I'm staying)