Thai Beef Rice Noodles {Gluten Free}

February 18, 2014February 18, 2014Leave a comment

Everyone loves a good warm cup of noodles – especially with a little Asian flavor. Well, it snowed again last night, so wanted to make something wholesome and light for dinner.

This gluten free, both dish really fit the bill. Want to impress a date or cook for your family? This little bowl of goodness is set to impress!

You will be licking the bowl wanting seconds after making this soul warming noodle soup.

You will need: 1 quart gluten free beef broth {Pacific is the brand I use}, 2 handfuls of spinach, ½ large onion – chopped, 3 cloves garlic – diced, ½ bag of thick rice noodles, 2 tbsp. Bragg’s liquid aminos {soy sauce – for non-gluten people}, 1 tbsp. creamy peanut butter, 2 tbsp. sesame seeds, ginger – shredded, 1 tbsp. sesame oil, and salt to taste.

First, pour your beef broth into a large bowl on the stove. While you let it boil, chop up your onions and garlic – then sauté them in olive oil. When brown, add them to the soup mixture.

Dump the liquid aminos {soy sauce} into the pot, as well as, the peanut butter and stir this thoroughly. Make sure the peanut butter is melted and you have a very even looking soup.

I used the cheese grader for the ginger. Simply, shred some fresh ginger – maybe a tbsp. full and place that in your soup. Also add in the sesame seeds and oil at this time.

Finally, add the rice noodles and stir. Let the noodles get soft in the pot. You may want to cover the lid for about 10-15 minutes {with the heat on low}.

Lastly, add in your spinach. Fold these into the soup. You don’t want them to get too wilted. Maybe let them sit in the soup – for a few minutes. Taste and add salt if needed!

Serve – and shock your friends with this amazing gluten free noodle bowl! Yum.

Almond Milk with English Breakfast Ice Cubes

February 16, 2014February 16, 2014Leave a comment

I have a recent new obsession – almond breeze. It’s basically almond milk. It’s gluten free, vegan and low-fat. It is so creamy and tasty.

Definitely not a milk lover; however, this little drink has won me over.

I had this drink {pictured} in place of coffee one morning this week, and it was absolutely heavenly. It is so, so easy to make.

All you need to do is: brew a pot of English Breakfast Tea or Earl Grey Tea. Wait for it to cool and pour the mixture into ice cube trays. I made my tea pretty strong because we want the flavor to really pervade the milk.

Use sweet little trays for the tea – so your drink looks fun. I have some Hawaiian flower ice cube trays that I got at the Dollar Store.

Pour your almond milk in a dainty glass and drop in your tea ice cubes. You will love this as a replacement for coffee in the morning.

Try it – it’s simply decadent, gluten free and really low-calorie.

Almond Breeze Fruit Smoothie {Gluten Free}

February 13, 2014February 13, 2014Leave a comment

So, I woke up to a mountain of snow outside my window this morning – snow day! There is nothing like staying home in your pajamas and warm fuzzy socks.

This little delightful smoothie will awaken your senses and give you that energy boost you need for the long, cold day ahead.

This was quick and easy to make. All you need is a blender and a few ingredients.

You need: 1 handful of leafy greens {I used a mix of arugula, baby kale and spinach}, 1 scoop of whey protein powder, 1 cup of frozen fruit {this one had pineapples, strawberries & peaches}, 2 tbsp. chia seeds, 1 tbsp. flax seed, ½ cup water and ½ cup almond breeze {unsweetened}.

Just place all these ingredients into your blender. You do not need a fancy one for these smoothies. Pulse for about 5 minutes until the mixture is smooth.

Also – the use of almond milk is a healthy alternative to dairy milk. It’s lower in calories, packed with vitamin E, does not need to be refrigerated – and is great for raw food diets!

I poured the breakfast drink into a big mason jar. It’s fun to drink these out of thick colorful straws. It really feels beachy this way! Enjoy this sweet drink. Loaded with fiber, protein and naturally gluten free!

Mozzarella Quinoa {Gluten Free}

February 12, 20141 Comment

This is a quick, simple dinner. If you don’t feel like slaving away over the hot stove – this is the meal for you. It’s gluten free and loaded with fiber galore.

Make a big batch and save the leftovers for lunch at work the next day. All you will have to do is pop it in the microwave.

You need: 2 cups gluten free chicken broth, 1 cup uncooked quinoa, 1 garlic clove, ¼ chopped yellow onion, ¼ cup mozzarella.

First, boil the 2 cups of chicken broth. Then add the 1 cup of uncooked quinoa to the boiling batch.

While this is cooking, sauté the chopped onion and garlic clove on the skillet. You will pour a little olive oil into the pan and brown.

After the quinoa is cooked {should take about 15 minutes}, dump in the garlic and onion mixture. I stirred the seed mixture and then added the ¼ cup of shredded mozzarella cheese.

The cheese will melt into the mixture making to gooey and loaded with flavor. You also might want to mix in salt and pepper {you be the judge on the amount.}

Dish the quinoa into a bowl and top with a pinch of additional cheese. Enjoy this simple, hearty dish!

Headbands of Hope – #GiveBack

February 12, 2014February 12, 2014Leave a comment

Today I wanted to share with you a beautiful ministry that I ran across this morning on Twitter.

It’s called ‘Headbands of Hope.’

For every headband you purchase from this organization, one is given to a girl fighting cancer. They also will donate $1 to the St. Baldrick’s Foundation to fund life-saving childhood cancer research.

The website writes, “Headbands are the perfect way for these girls to keep their feminine identity and have a constant reminder that they’re not alone.”

This picture (on the blog) really says it all. We all wear headbands. Why not purchase one from an organization that gives to girls in need of a smile and support?

Everyone needs to feel beautiful. We are all majestic creations of the King of Kings.

I encourage you to share this post and/or this organization with anyone you know will be interested in bringing a smile to someone’s face. Pray about it. This is why we are here – on this earth – to love God and love others. And, we love God by loving his children.

Master, which is the great commandment in the law? Jesus said unto him, Thou shalt love the Lord thy God with all thy heart, and with all thy soul, and with all thy mind. This is the first and great commandment. And the second is like unto it, Thou shalt love thy neighbour as thyself. – Matthew 22:36-39

www.headbandsofhope.org

Crunchy Kale Salad {Gluten Free, Vegan}

February 8, 2014February 8, 20142 Comments

I had this delightful little salad this week for a work lunch. It was super easy to make and quite refreshing to make. It made me feel like I was being good to my body – and that really is what food should be about – nourishing you from the inside out.

Kale is a very leafy green – it has much richer, bolder taste than regular lettuce. It is commonly used in green shakes and the base plant.

Kale has so many health benefits. It has anti-inflammation properties and also fights against cancer cells. Try it. You won’t be sorry!

You will need: 2 cups of kale, 1 handful of sliced almonds, ¼ cup crasins, 2 tbsp. olive oil, 1 cap full of apple cider vinegar and 2 tbsp. fresh lemon juice.

All I did for this salad was place the greens in the food processer to make a really diced salad. I pulsed about 3 times. Just to give it a slightly chopped feel.

Dump the greens in a bowl and pour in your olive oil. Massage the oil into the leaves. Use your hands – this will allow the flavor of the greens to really pop.

I placed full almonds in the food processer and pulsed. But, you can use pre chopped almonds as well. You just want them to be small little pieces, so you can mix them in.

Pour the almonds and crasins in the bowl of greens and stir. Lastly, splash on the apple cider vinegar and lemon juice. I let it sit overnight – and took it to work the next day {flavors set more this way!}

But, feel free to eat right away or serve for dinner! Yum, you are doing your body good!

Sweet Potato Broccoli Soup {Gluten Free}

February 5, 2014February 5, 2014Leave a comment

So this picture does not do this justice. It’s fantastic.

The northeast is expecting a winter blizzard to come in full-force. Hopefully, the DC area will miss it. But, we sure are getting a lot of cold rain.

This weather calls for soup. I love hearty soups on cold, gloomy days.

This bowl of soup will warm you up and treat your soul to a nice soothing vacation. The sweet potato is so rich and creamy. You will defiantly not miss the meat in this dish.

You will need: 2 medium sweet potatoes, 2 cups frozen or fresh broccoli, ½ quart chicken broth (or veggie – for full on vegetarian), 1 cup skim milk (or almond, coconut milk), ½ onion, 2 cloves garlic, pinch of crushed red pepper, ¼ cup Parmesan cheese and salt and pepper to taste.

Dump your broth into a pan on the stove – and boil. Next cook your potatoes. I just placed both in the microwave for a little more than 5 minutes, sliced them in half and scooped out the orange insides with a spoon. You do not want the skin of the potatoes in your soup.

Put your potato goodness into the boiling pot. Add your milk and whisk all this together. You want to make a smooth soup texture.

In a separate pan, I sautéed the onion and garlic with a little olive oil and then poured these ingredients into the pot to add a little taste.

Next add in your broccoli {or baby trees as I like to call them.} These will take a little while to cook. You might want to let them just simmer in the pot for about 10 minutes.

After your broccoli has heated up, add in the Parmesan cheese and whisk again. You might want to taste your little mixture to see how much salt and pepper you need to add. Then add.

Lastly add a pinch of red pepper – for those who love things just a little spicier.

Enjoy.

We All Feel Bruised From Time To Time

February 4, 2014February 4, 2014Leave a comment

Wounded. We are all wounded at some point in our lives. We carry around scars of guilt and regret. We wear shades of sadness and cover ourselves in sackcloth. We cry out of pain and grief. We feel abandoned by people – and the sting of the pain is like coarse sea salt in the deep lesion.

Discarded. We can feel like no one cares about the silent pain we face daily. Thrown out and good-for-nothing, set out by the dumpster – to ruin in the rain. We can feel worthless.

Shattered. We can feel this way. We can feel like a broken pot – discarded in the junk yard of rusted metals. Covered in fresh dirt and clay, we can feel broken and alone.

After all, we are human. Made of clay – that is prone to break.

But, Dear heart – God restores the broken.

His Word uplifts the bruised. His grace unshackles the guilt ridden. His love caresses the bleeding hearts.

His life and death gives hope to the hopeless. His sacrificial hands give power to the weak. His eyes look past failures and sees unending potential.

But we have this treasure in earthen vessels, that the excellency of the power may be of God, and not of us.We are troubled on every side, yet not distressed; we are perplexed, but not in despair; Persecuted, but not forsaken; cast down, but not destroyed;Always bearing about in the body the dying of the Lord Jesus, that the life also of Jesus might be made manifest in our body. {2 Corinthians 4: 7-9}

Let God hold you today. Let his mercies pervade your body. Listen to His still small voice. Sing to the heavens and praise His faithfulness.

If you feel wounded and shattered, come drink at the waters of his never-ending stream of affection. He loves you with an everlasting love. He heals the brokenhearted and binds up their wounds. {Psalm 147:3}

It’s ok to feel wounded, discarded and shattered. You live in a world that is comprised of these feelings.

However, you are not fueled by feelings – but truth.

You are not destroyed. You will never be destroyed in Christ Jesus. Take heart in that promise.The horse is prepared for the day of battle, but victory belongs to the LORD. {Proverbs 21: 31}

I intended to write on my new fab recipe for sweet potato broccoli soup today; however, things change and the Lord really laid this word {above} on my heart. So, not to worry little foodies – a recipe for this delicious soup is coming soon (but not today.)

Daughters of Daylight – We Belong To The Day.

February 2, 2014February 2, 20141 Comment

Galloping forward, I ride with a vision.

To share of His love and endless provision.

God’s called me His Chosen, a child of the light,

And I’ll ride with this message into the night.

A breastplate of faith coated in affection,

Hope is my helmet – sharing true resurrection.

I hear His voice, so I must answer the call.

My God shed blood for me – he’s climbed up walls.

Face like a beacon, He says, shine my daylight!

Speak truth to the broken – the hearts so contrite.

My direction comes when you seek out my names.

Daughter, step forward – and my promises reclaim.

I will give you power when you admit you are weak.

Search for me, beauty, and I will speak.

-Kimi

But since we belong to the day, we must be serious and put the armor of faith and love on our chests, and put on a helmet of the hope of salvation. {1 Thessalonians 5:8}

We are children of the day. So wake up sleeper, lift your head. We were meant for more than this. Fight the shadows conquer death. Make the most of the time we have left. –Kari Jobe

Pesto Tomato Pizza {Gluten Free, Meat Free}

February 2, 2014February 2, 2014Leave a comment

Cheese is great – but it may be a little too great. I am trying to wean myself off this creamy goodness for the time being.

So when thinking about dinner recipe options – my choices were limited and semi depressing. Because I love cheese so much.

Haha. But, everything takes discipline. I found this tasty gluten free and vegan pizza recipe that looked amazing. Though I was a little skeptical of the lack of cheese, y’all –to take from Tina Turner – it was ‘simply the best!’ Throw down the microphone good.

Please make this. You will thank yourself for taking the time to do it. Here we go!

You will need: 1 {2 cups} package of gluten free pizza dough mix {I used Bloomfield Farms}. This mixture calls for two cups of water and 1 tbsp. olive oil. If you are trying to go full force vegan – let me suggest this cauliflower crust. I have not made this yet – but it’s next on my list!

To make your own pesto sauce you’ll need: 1/4 cup pine nuts, 2 loosely packed cups fresh basil, 1/2 – 1 clove of garlic, salt and pepper to taste and olive oil (you decide the quantity here).

Additional glaze: 2 tbsp of olive oil and 1 tbsp. of garlic powder.

First, dump 2 cups of the pizza mix into a bowl and add your two cups of water and oil. Knead with your hands and make a nice little ball of dough.

I lined a foil sheet with some more of the dry mixture and placed the ball in the center of the foil. Then rolled the ball in it, so it was not as sticky. Then flattened the crust with my hands to make a nice little round piece to place all your toppings on! I tried to make the bread as thin as possible.

Preheat the oven to 425 – to get the oven nice and toasty.

I added a garlic glaze to the top of my pizza to make it nice and garlic tasting. Just drizzled the oil infused with garlic on top of the dough. Pop this in the oven for about 10 minutes.

Now, on to the pesto sauce! Add all your ingredients from above into the food processor. So drop the pine nuts, basil, garlic, spices and oil – and pulse until creamy.

While the crust is still in the oven, I sautéed some garlic and onions with a little bit of dried basil. And chopped up some fresh grape tomatoes for the topping!

Once the crust is nice and toasty, I pulled it out of the oven and spread my yummy pesto sauce on top. Then arranged the tomatoes and slowly spread my garlic onion mixture on a well.

Let this cook for about 7 minutes – and you have a beautiful cheese and meat free pizza!

It is so fantastic, let me tell you!