Gluten-Free Sweet Potato Quinoa Cakes

Every Sunday, my friends Jen and Lizzy, as well as a couple others join us to make a healthy, gluten free, nutritious meal together. This time is so special because it allows us to catch up, learn new recipes and have time together. I know food and cooking is a great way to bond people and feel a sense of accomplishment, and that's exactly what our weekly meals bring us. The amazing thing about our little cooking group is that we remarkably all really enjoy all the same foods and it's really never been a problem making the meals gluten free. Being healthy and using natural ingredients, by default they are always GF, without even trying.
This recipe we made a while ago was by far one of my favoirtes. Anything with sweet potato in it is my favorite, but this one takes the cake-no pun intended. Jen found this recipe and it was simple, delicious and healthy. Sweet potato quinoa cakes with blackberry salsa for the topping.
Recipe found at: http://www.howsweeteats.com/2012/05/sweet-potato-quinoa-cakes-with-blackberry-salsa/

[adapted from Heidi Swanson]

Sweet Potato Quinoa Cakes
1 medium sweet potato (about 6 oz), peeled and chopped
makes 4 cakes, is super easily multiplied
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs (SUBSTITUTE Corn Flakes) 
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!
 
Blackberry Salsa
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste
Combine all ingredients together in a bowl and mix.

Red Bicycle and Gluten Free

I just had the most fantastic crepes and guess what.....it was gluten free! Every Sunday I go to brunch with friends after church and love trying new places. Today we went to 'Red Bicycle' in Germantown, a neighborhood in North Nashville. When deciding if we should go, after hearing such great press about it, I was worried being a crepe restaurant that they might not have options. BUT, this being a city full of food and diversity, I called and they said you can get any crepe you want GLUTEN FREE. This made me super happy and now had to just decide which flavor to try.
I decided on the Funky Monkey-Peanut Butter, Nutella, Walnuts and Bananas. It was fantastic, full of flavor and knowing it was all gluten free made me able to enjoy it that much more.

The flavor was fantastic and I will definitely be back to try other flavors- such as apple cinnamon, thai, pizza, banana foster and so much more! As well as these amazing flavors, they have eggs, toast, plethora of coffee and specialty drinks, as well as tasty scones. Check it out- you will not be disappointed.
http://redbicyclecoffee.com/

With a sprinkle of Parmigiano Reggiano

For the past year I have been blogging about gluten free foods and teaching others that it is possible to live and love being gluten free. It is possible to enjoy healthy, delicious, simple and affordable gluten free meals. My palate has evolved and the best part about blogging is that I am able to provide an outlet for me to share my journey with readers and help them along the way. Food is a great passion and I feel that I've learned so much and experimented with different ideas, which has in turn opened my eyes to new reicpes. I'd like to share on of my favorites with you and I hope you enjoy it as much as I did.

In any meal I make I try and follow a few 'rules':
1. Have fun
2. Incorporate all healthy ingredients
3. Try NEW foods
4. Gluten Free
5. Enjoy the process

This recipe is one my friends and I all made one night a couple weeks ago. At our weekly gatherings, we all split ingredients to bring, therefore lowering the cost for all. I love eating out, but there is something so special about sharing the relaxed time with others at a lower price, as well as learning about new foods and delectable conversation. My friend and fellow foodie Lizzie provided this recipe. Ever since I began my blog I've expanded my range of foods, spices, ingredients and overall joy of cooking. After being diagnosed with Celiac Disease I didn't feel my life was 'over', I embraced the fact that I had a unique diet and could help others in the process.
Cooking for yourself and other healthy eaters allows you to learn new skills, try new foods, develop new techniques, as well as educate others that may be on their journey to eating better and trying new recipes.

Quinoa Stuffed Squash 
Ingredients:
4 acorn squashes
4 T. olive oil
2 t. chili powder
1 t. cumin
Ground black pepper, to taste

Prepare Stuffing
6 oz. Parmigiano Reggiano
1 c. cooked quinoa (Make sure to not cook 1 cup uncooked or you'll have too much)
1/2 c. diced tomatoes
1 can black beans, drained and rinsed
1 T. extra virgin olive oil
1 small onion, halved and thinly sliced
2 c. raw baby kale, chopped
1 t. red wine vinegar



Roast the Squash
Preheat oven to 400°F.
Wash acorn squash and then slice in half lengthwise and scoop out the seeds. (Clean and bake them too for a little snack)  Place squash halves in a baking dish.



Drizzle the squash with olive oil.   Mix together chili powder and cumin and sprinkle over squash.    Season with fresh ground black pepper. Roast for 45 minutes or until done.

Prepare Stuffing
1 c. cooked quinoa
1/2 c. diced tomatoes
1 can black beans, drained and rinsed
1 T. extra virgin olive oil
1 small onion, halved and thinly sliced
2 c. raw baby kale, chopped
1 t. red wine vinegar
4 oz. crumbled Parmigiano Reggiano

As soon as the quinoa is cooked, stir in the tomatoes and black beans and a sprinkle of Parmigiano Reggiano.
Let set while other ingredients are prepared. In a large sauté pan, heat one tablespoon of olive oil over medium heat.  Add the onions and cook, stirring frequently, until translucent, about 4 minutes.
Add kale and sauté until it start to soften, about 5 minutes more.   Stir in red wine vinegar.
Remove from heat and toss with the quinoa mixture in a medium bowl.   Stir in Parmigiano Reggiano- the best part of the entire recipe.


Lizzy hard at work

Stuff each squash half with 3/4 to 1 cup of stuffing, mounding it up a bit.    Return squash to oven for about five minutes more until stuffing is reheated and Parmigiano gets nice and soft.
Enjoy!

Cranberry Crunch

Cranberry Crunch Perfect Foods Bar is by far the tastiest and flavor-filled creation that I've encountered. This organic, natural product provides cranberry crunch packed with nutritious and delicious flavor to give you energy all day. I had this for breakfast Friday along with a cup of hot tea and it was the perfect way to start my morning. 

 Here you can see the chunks of real fruit and grains packed into a healthy bar. So many times I run across 'healthy' food bars that contain nothing but sugar and foreign ingredients disguised by so called natural products. In the Perfect Foods Bars I know every ingredient on the label and feel good about what I am eating. The key to maintaining a healthy diet, lifestyle and overall nutrients for a healthy body are understanding and realizing what you're putting into your body. Time constraints sometimes limit the ability we have to sit and make a gourmet meal, but with products such as this, you have peace of mind that you're eating healthy, energy-packed goodness.

Perfect Foods Bar

A couple weeks ago I was at a store in Brentwood, TN, World Market and there was a woman handing out samples of a bar. I saw the Gluten-Free sign and immediately was interested. She began telling us the story of the how these bars came to be. When a father grew tired of trying to get his children to eat their vegetables and overall healthy proteins, he created this concoction of whole grain healthy nutrients filled with protein, fiber and all natural ingredients. The Perfect Foods Bars are truly amazing and simply delicious. I have tried many gluten-free bars and this by far is my favorite. There are five flavors, Almond Butter, Cranberry Crunch and Peanut Butter, Carob Chip and Fruit & Nut. I tried a couple that day at the store, but am able to try them all more in depth due to the kindness of the PFB Team because they sent me 12 bars to try (Almond, PB and Cranberry). Here is the first that I tried, Almond Butter.

The Almond Crunch not only was super tasty with whole rich products, such as almond pieces, rich almond butter, but also left me feeling full for longer than I have before with any bar, or breakfast for that matter. I highly recommend this bar for your breakfast, any meal really, to provide you with healthy nutrients, delicious flavor and overall satisfaction. You can order these online or at local stores, such as Whole Foods. http://www.perfectfoodsbar.com/

Healthy eating and the judgement that comes with it

As many of you I am sure have experienced, when choosing healthy food over 'common' food that people are used to, there can sometimes be judgement or a sense of being made fun of for choosing to be healthy. I will say that I am impressed with the growth that our country has taken over the years with eating healthy and taking control over what we put in our bodies, but it is a hurdle that is worth jumping over. Tonight I went to a seminar at Whole Foods Nashville, where I am participating in the Engine 2 Diet. I don't do diets, I choose lifestyles, but this 'diet' is one to really ignite the plant-based foods into your eating. I LOVE LOVE LOVE the idea of people of all demographics coming together to try and better themselves. Tonight we had a speaker come in whom is an addictions counselor and is very knowledgable about food and additictions. She was telling us of her upbringing in Mississippi and the fat ladened foods in her home. She has since her childhood lost those behaviors and really helped others explore healthy options, lose weight and really helped others take ownership of their bodies. 

I encourage you to really be conscious of what you're putting in your body, but also what you are missing. It's a work in progress, but it will dramatically change your life. 

Engine 2 Diet

I have started a new journey with Whole Foods. The Engine 2 Diet. http://engine2diet.com/
This diet is not a 'diet' to lose weight, fit into that beach bikini, but it will give you those results. This program is designed to help introduce a plant-based diet and give you more energy, nutrients, proteins through a vegan menu. I encourage you to check out the website, as well as follow me on this journey in the coming month. 

Vegetables, Fruits, Whole Grains, Nuts, Low Sugar and Sodium= healthy eating