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Gene

Hello mostly vegetarian me

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Life has given me a lemons lately but  I am determined to make lemonade. I found out in December that mom had cancer and she passed away in January this year. It was all so sudden and it still feels like a blur between that and this novel corona virus, I don’t like the first part of it’s name, in my opinion it is nothing but novel.

I did a bunch of research on what kind of nutrition can help reduce the chance of getting cancer and so here I am mostly vegetarian. It took something of this magnitude to get me there, so you do you.  Technically, I call it pescetarian-vegetarian to be precise because I love sushi. I do give myself a little bit of leeway in a social context and about once a month I serve other meat in my home so that my family can have some of their old favorites and not feel deprived. Sometimes I will have a few bites or I will just eat the veg part of that meal. For example in a curry, I will add veggies and bypass the chicken.

That being said, my blog has changed and so have I. There have been deep things that God has done in my heart while I was losing my mom and to this day I am still working through all of it. Hind sight is a gift in that I treasure the time we had together and the fact that we were able to have a good memorial service for her without all this social distancing. My brother was able to visit from London with his family and we got to say our goodbyes in peace and without the waves the whole world is facing right now. I used to cook with my mom a lot and it took me some time to get back in the kitchen without feeling a pang of grief hitting me. You can see her hands in my blackberry and mango salad recipe. She was a lovely shoot assistant. I miss her daily.

I am thankful for all the love and support from friends and family. I did not walk this hard road alone, no one should. When I have the strength I will post a practical on how to help people walking loss. I am eternally grateful for those who stood by me and my mom. Thank you, you know who you are. Here’s to basic living. Here’s to time with our loved ones while we quarantine and always. Here’s to new recipes coming your way.

Maple Sugar Crepes

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Thank you to Mohawk Valley Trading Company for providing maple sugar to make this post possible. All opinions are my own.

The taste of maple sugar (affilate link) is one of a kind. You don’t need lots of it. As with all sweet stuff moderation is key. I love to once in a while have a Saturday brunch at home. It’s my way of saying, I love you to my family and it always brings connection. I love gathering around the table and sharing a meal and moment. Some days it’s just a meal but other days memories are made.  I am keeping on.

We normally roll with pancakes, Paleo ones at that but just to keep every one on their toes, I switch it up every once in a while. I wished I had made more by the time we got to the end of the batch everyone had this “I could handle one more” twinkle in their eyes.

Let me tell you crepes have always intimidated me. If I can, anyone can. I was especially intimidated after our trip to Paris and watching the crepe maestros making them at their restaurant front and then eating them in such a beautiful context. I really felt they were a thing to be had when we were out and about. There is hope, these can be made at home and enjoyed in comfort.

 


There were a few secrets I learnt along the way that I am happy to pass on.

  • Heat your pan properly ahead for 10 minutes on low heat
  • Most crepe batters are almost the same and there is not much variance in the ingredients there is a high liquid to flour ratio.
  • The quantity of batter in the pan is important and quite specific.

Maple Sugar Crepes
 
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Crepes take you to France but you can have this taste at home. Blueberries, maple and lemon juice crepes are easier than you thought and a sublime flavor combination.
Food in Color:
Recipe type: Brunch or Dessert
Cuisine: French
Serves: 4 servings
Ingredients
  • 3 eggs
  • 1½ cups of 2% milk
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon avocado oil
  • 1 teaspoon maple sugar for the batter and more for sprinkling on the crepes
  • 1 cup of all purpose flour
  • ¼ teaspoon sea salt
  • 1 lemon cut into wedges.
Instructions
  1. Place a non stick pan over low-medium heat for 10 minutes.
  2. Whisk together the flour, salt and maple sugar in a bowl.
  3. In a separate bowl or stand mixer combine the eggs and milk.
  4. In two steps add half the flour mixture to the wet eggs and milk mixture and combine and then repeat until all the flour mixture is incorporated.
  5. Mix until a smooth consistency is achieved.
  6. Use a paper towel to spread the avocado oil evenly around the skillet and up the sides of the skillet.
  7. Use a teaspoon of the mixture to test the heat of the pan.
  8. Allow the mini test crepe to cook for 20 seconds to see if the heat is appropriate. You are looking for a golden brown color on the mini crepe.
  9. Increase the heat if too pale and decrease the heat if it is too brown.
  10. Use a ¼ cup of batter for each crepe. Pour the batter into the far side of the pan and then tilt the pan to create a thin even layer on the bottom of the pan. The top of the crepe should appear dry and then the edge should start to look brown.
  11. Flip the crepe using the flip technique or an egg lift and then cook for a further 20 seconds.
  12. Rest on a wire rack to cool spotted side up. spread then stack on the rack.
  13. When ready to eat, Plate and then add a few blueberries, a hint of maple sugar and squeeze of lemon to each pancake and fold in 4 or roll up to eat.
Notes
Frame work of the crepes loosely adapted from America's Test Kitchen
2 crepes per serving

Maple syrup is made from boiled tree sap, and maple sugar is made from the controlled crystallization of maple syrup. Heating and mechanical straining are the only forms of processing maple sugar goes through. It contains more trace minerals (including manganese, zinc and copper) and antioxidants than cane sugar.

 

Mozzarella Caprese Sandwiches

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My friend has just had twins and she asked me for easy go to recipes and this would be one of them, because carbs and she’s feeding two little humans. When I was breast feeding my son I’d wake up at 1am and make myself 2 slices of toast. I was constantly famished. This one is for the famished.

Mozzarella caprese sandwiches aka lightning quick dinner, no fuss. It’s summery, fresh and easy. There is something to be said about tomatoes, in season period. They just taste superb and I want to eat them all day long. I love tomatoes, even more because  my dad grew tomato plants. Searching for ripe tomatoes is a favorite past time.

Every-member-household approved. Easy and super quick, especially handy for those what the heck am I going to feed them nights? Better yet, those gosh I never took this meat out the freezer days. Yep. Real life happens daily.

Mozzarella Caprese Sandwiches
 
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Mozzarella caprese sandwiches. Fresh tomato basil and mozzarella make for sandwich that sings.
Food in Color:
Recipe type: Easy
Cuisine: Italian
Serves: 6
Ingredients
  • Pesto Paste
  • 15-18 basil leaves
  • ¼ cup pine nuts
  • Juice of one lemon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup parmesan cheese
  • ½ cup olive oil
  • 6-8 par bake rolls sliced in half
  • 1 log of mozzarella
  • 2 large tomatoes
  • Balsamic glaze as desired to taste (approximately1/4 teaspoon per person)
  • Olive oil to drizzle to taste (1 teaspoon per person approximately)
Instructions
  1. First make the pesto.
  2. Place the basil leaves, pine nuts, lemon juice, salt, pepper, Parmesan cheese and olive into a food processor and blitz until evenly combined I like it runny with a slight chunky consistency
  3. Preheat the oven to suggested temperature for the rolls.
  4. Cut the rolls open and place open faced on the tray for baking.
  5. Bake per packaging instructions.
  6. While the rolls are baking thinly slice the tomato and mozzarella log if not pre-sliced.
  7. Once the rolls are removed, use a teaspoon to measure pesto out and smear on each of the open faces of the sandwich halves.
  8. Place each mozzarella slice on one of the roll halves.
  9. Place a tomato slice onto each of the halves.

Honey Nut Latte

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Thank you to Mohawk Valley Trading Company for providing raw honey to make this post possible. All opinions are my own.

Honey shines here. Spring has been very slow on the uptake in Chicago and so I have found other ways to warm the cockles of my heart until the weather decides to cooperate. I’ve taken walks in the rain, created in home ambiance with candles, snuggled with books and felt a little Hygge with my operation cozy. When my kids are having “rest” time, it’s usually mommy “gather herself” time. As a homeschooling mom, this time is essential to me functioning as a human and so I guard it with my life.

This sacred hour includes a warm beverage and a square or two of chocolate depending on the amount of self control I have left at this point. Post a recent rain walk, I struggled to warm up. I was cold to the bone. I felt like something MORE than just tea and I wanted something lavish. I raided my pantry and  raw honey was top of my list since Mohawk Valley Trading Company had sent me some honey that I was pumped to try. I was not disappointed. In fact, I used the honey in my tiny yogurt snack bowl too. Anyone else love little bowls?

A honey nut latte is the sort of drink I would normally order once in a while at a coffee shop but since the almond milk in the fridge practically danced at me when I was contemplating what to do with  honey. Honey+nut = honey nut latte.

Honey Nut Latte
 
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This decadent coffee adds subtle sweetness to warm the cockles of your heart.
Food in Color:
Recipe type: Drink
Cuisine: Coffee
Serves: 1
Ingredients
  • ⅓ cup of espresso
  • ¾ cup of almond milk
  • 1 teaspoon of honey or more if you like it sweeter
Instructions
  1. Brew the espresso and add to a mug
  2. Add the honey to the espresso in the mug and stir to combine
  3. Steam the milk in a milk frother or sauce pan. Do not over heat.
  4. Froth by hand using a hand held frother or whisk if you do not have a frother.
  5. Pour the steamed milk into the mug.

Home style honey nut lattes are so ridiculously easy.  Barista style coffee in the comfort of your own home and saving you money spent at a coffee shop.

 

 

 

Chocolate Peanut Butter Fat Bombs

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I have no idea why I was so slow to catch on but I love these Chocolate Peanut Butter Fat Bombs. Stevia based chocolate chips, where have you been my whole life? Chocolate and peanut butter need no explaining. The satiated feeling after having one or two of these seals the deal. Craving? Gone. So this is what my family (and I) are getting for Valentines Day chocolates.  Easy as pie and won’t take all your time in the kitchen.I found these chocolate moulds at Michaels for 40% off and heck they are worth it for the sheer cuteness that they bring to the shape of these yummy treats. I felt like I was a confectionary queen when I took the chcolate out of the moulds, so pretty!!! For the not so healthy eater the chocolate may seem a little bitter but for the one who plays it clean eating dark chocolate most of the time, this is like the best kept secret everrrrr!
These are super easy to store in the freezer and just pop out when you feel like crushing a craving. They do melt quickly so eat and enjoy before they get all over your fingers and face. It’s kind of hard to eat these without your children so don’t even try. Just share with them, they love them.

5.0 from 5 reviews
Chocolate Peanut Butter Fat Bombs
 
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The perfect no bake, guilt free moulded chocolate hearts, so easy and fun to make.
Food in Color:
Recipe type: Dessert
Cuisine: Keto
Serves: 10
Ingredients
  • 10oz stevia chocolate chips (I used Lilly's Brand)
  • 2 tablespoons coconut oil
  • ¼ cup cocoa butter
  • 3 tablespoons crunchy peanut butter
Instructions
  1. Melt 5 oz of the chocolate chips in either the microwave or in heat-proof bowl that fits over your pot.
  2. Use a spoon to line each mould shape with the melted chocolate
  3. Place moulds with the chocolate in the freezer.
  4. Melt the other 5oz of chocolate chips and the cocoa butter in the same bowl and stir to combine.
  5. Once melted stir in the coconut oil
  6. Take the moulds out of the freezer and add ½ a teaspoon of crunchy peanut butter to each moulded shape.
  7. Pour the coconut oil, chocolate chip and cocoa butter mixture over each individual shape.
  8. Try not to over fill or place the moulds on a tray to make for easy transfer to the freezer.
  9. Freeze for at least 30 minutes. Enjoy at your leisure and store in the freezer.

 

 

 

How to cook bacon in the oven

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I think there will be bacon in heaven. My friend is vegetarian (mostly) except for the occasional bit of bacon–I get her. Let’s say bacon just takes things up a level and I would struggle to never eat it again. Let’s just say once every three months or so bacon makes its way into my grocery cart. We have half of the bacon pack for traditional bacon and eggs and the half goes to bacon and avocado toasted sandwiches or hey we’ve even pumped up our pancakes fare with a side of bacon. Like royalty, pancakes and bacon. Did  I mention that black bean soup gets this amazing smoky taste with a smidge of bacon. Comforting and delightful.

The truth is that going out for brunch is not really a thing for us anymore (though it does sound dreamy) with small children it can be more effort than it is worth so we bring brunch home.

Back to bacon, stove top cooking can be super messy! You can add a little water to the pan to reduce the spattering.Cleaning the stove is definitely not my favorite chore. Pretty ironic since I spend so much time in the kitchen. The best way to do bacon in bulk is in the oven. This is perfect for when you have brunch guests or are doing some meal planning that includes bacon.

I was ever so relieved when my friend told me about oven style bacon and I’ve never looked back. There’s something about bacon and egg on a bun that takes me back to rustic beach breakfasts with surfing (I was a spectator) in South Africa. I never realized how fortunate we were with the warm Indian Ocean on our door step until I moved inland. May bacon take you back to your bacon memories and may you be thrilled with the reduced clean up of this method.

How to cook bacon in the oven
 
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Oven cooked bacon. The easy way to cook bacon in bulk.
Food in Color:
Recipe type: How to
Serves: 4-6
Ingredients
  • 1 package of bacon
  • 1 baking tray
Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. Place bacon on tray and place in the preheated oven
  3. Bake for 10-12 minutes until desired crispiness is reached.

How to cook shredded chicken breasts in an instant pot

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This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Another gadget? I know, my man is like the gadget police. It took us forever to get a kitchen aid stand mixer for this reason. I love it and have no regrets, specifically the fact that it has a glass bowl for seeing into and watching the constistency of whatever I am making. Thanks to that British Baking Show for inspiring me to look for a glass one. It’s pretty and it’s functional.

I digress but, city living, you have to guard against stuff and clutter. Do we really need that?  Well let me tell you this Instant Pot baby is closely classified to an essential. In real life, it is not, I mean I did without one for many years BUT now, I use it almost EVERY week.  As soon as I pack it away for that clean counter feeling, it’s time to bring it out again.

For those that forget to take meat out the freezer (me!) cause when you tried to do it, your kids distracted you and you forgot why you were standing in front of the fridge. Enter the Instant Pot with it’s super hero cape. I mean what else can cook frozen chicken breasts in less than 30 minutes from frozen! Now as a busy homeschooloing blogging mama, that’s my language.

Here are some options for using this shredded chicken.

1. Shredded chicken breasts
Prepare in advance when your life is together and you’ve got a plan in mind for the week, the month and the year. Freeze and thaw as needed. This is great for salads, tacos, wraps or bowls to use up your current produce.

2. Salsa Jar and Stock Chicken
Add the flavor without the fuss. Add 1 cup of chicken stock and a jar of your favorite salsa to flavor the meat and add it to your favorite rice bowl. This is my dinner in a flash move, wonder woman has some competition here with this instant pot.

 

How to cook chicken breasts in an instant pot
 
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Quick dinner hack. Shredded chicken breasts a great foundation for several meals options
Food in Color:
Cuisine: Instant Pot
Serves: 4-6
Ingredients
  • 4 Chicken Breasts (Fresh or Frozen)
  • 2 cups chicken Stock
  • Salt and pepper to taste
Instructions
  1. Place the chicken breast inside the instant pot on the trivet insert to prevent sticking
  2. Add the stock
  3. Close the lid and ensure on sealed mode. Select high pressure for the pressure level and adjust to cool for 12 minutes for defrosted chicken breasts and 15 minutes for frozen.
  4. Carefully allow pressure to release by opening slightly. I generally put a dishcloth lightly over the seal to catch the steam.
Notes
Use 1 cup of stock and 1 jar of salsa instead of 2 cups of stock if you are making the breasts with the salsa flavor instead of plain shredded chicken breasts.

Chicken sausage, brown rice and veggie bowl

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Meal prep is the BEST but only when you’ve done the prepping.  Don’t we love simple? This is an opportunity to use up some veggies before they go bad. My mom asked me if this was bubble and squeak? Well it can be, but it’s not. Yes to chicken sausage, yes to one pack for the whole dish, so it’s budget friendly. Helpful after all the holiday spending. It’s veggie dense, goodness with whole grain rice, yip nutritious and super simple. Adding garlic and cilantro and a little lemon juice add some zip to this complete one pan dinner. If your family likes heat, chili flakes hit the spot. Just a tiny pinch will do.

This year we began the official journey of homeschooling with a community. If you’d asked me 10 years ago if I’d home school my kids, I would have looked at you and said no way! Meals like chicken sausage rice and veggie bowl make for easy evenings like Monday’s which are our busy days at our community. Did mention this is super kid friendly provided your kids have taken to mushrooms.

As I write this we have paper towel roll constructed towers that keep getting knocked down and a Dr Suess audio book playing. Half-sanity so I can get thoughts down.  It’s pouring with rain but shortly we are walking to the library cause if we don’t get out, the wiggles will.

I love that my kids love books and I hope they love cooking just as much. I can share some reading lists or resources if any of you are interested. One reading related thing I found out about through this homeschool journey is Read Aloud Revival. It’s about reading and making meanifngful connections with your kids whilst reading. I just bought her book The Read-Aloud Family (affiliate link) and once I’m done reading I will give you the scoop.

5.0 from 4 reviews
Sausage, brown rice and veggie bowl
 
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Just enough protein, veggie-loaded and in a bowl cause who doesn't love eating out of a bowl?
Food in Color:
Recipe type: One Pan
Cuisine: Easy
Serves: 4-6
Ingredients
  • 1 tablespoon of avocado oil
  • 1 small red or white onion
  • 2 small garlic cloves minced
  • 1 pack of chicken sausage
  • 1 cup or 1 pack of quick brown rice, organic. I used the Trader Joe's microwave kind for speed or sometimes I use rice that I've cooked
  • 1 red pepper diced
  • 1 zucchini cut into slices and then quarters or diced
  • ½ cup Cilantro
  • Juice of half a lemon
  • ⅛ tsp chili flakes (optional)
Instructions
  1. Put the avocado oil into a skillet on medium heat.
  2. Place the chicken sausage in the skillet and cook until slightly brown all around the sausage
  3. Once the sausage is cooked remove from the pan and place on a cutting board for cooling and then slice to bite sized pieces.
  4. In the meantime, place the onion into the pan and allow to cook for about 4 minutes. Add the garlic and stir in for 30 seconds.
  5. Add the red pepper and zucchini and cook for 5-7 minutes making sure the veggies soften but don't lose their crunch.
  6. Add the cooked brown rice and stir to combine
  7. Add the juice of the lemon and mix in with the veggies and rice.
  8. Add the sausages, cilantro and chili flakes (optional)
  9. Stir to combine and heat up the sausage.
  10. Place skillet on the table to serve (on a heatproof pad or trivet) or dish up into bowls.

How to make baked zucchini noodles and store them

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Happy 2019 to you! I am thrilled at the fresh start. I have been going at it like crazy in the last year and it’s time to inhale and settle into routines. Which means, make ahead meals or at least parts of them. So far I have made curry paste ahead of time and I have zucchini noodles all spiralized in my freezer, ready for next week. Who doesn’t want to knock it out the park?

Life gets in the way, I get it. Let’s just say life hacks and swaps go a LONG way. Like switching pasta for zucchini noodles or zoodles. Zucchini noodles simulate pasta so you can still have “spaghetti” and sauce without the carbs. This one goes out to the gluten free folks, the more veggies crew or those who just like to change things up a little.

I really like zoodles BAKED, in fact prefer them over pan fried. There’s no soggy to deal with and they keep a little crunch, perfection. The key is low oven temperature and longer than you might think in the oven.

The raw zoodles will keep in the fridge for up to 3 days. I don’t push the envelope here although I know other sources would say much longer. Add a paper towel to the storage container under the zucchini.

On new years eve, a good friend of mine and I slayed a formula 94 class for 94 minutes. We felt like it took us out of our comfort zone but now we are open to double classes and 2 workouts in a day. It’s been forever since I have mastered such things. I used to be that kind of girl but she got lost in having babies and being there for my babies. Now my kids are dancing while I do some Zumba in the lounge. I hope I can sustain this cause I am enjoying it.  I feel a bit more like my old self again in a good way.

Cheers to 2019 and you! Thanks for being part of my internet corner.

5.0 from 5 reviews
How to cook zucchini noodles and store them
 
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How to make zucchinni noodle aka zoodles. The spaghetti imposter that is a veggie masquerading as a noodle.
Food in Color:
Recipe type: How to
Cuisine: Paleo
Serves: 4-6 servings
Ingredients
  • 4 medium zucchini spiralized
  • 2-3 pinches of salt
Instructions
  1. Using a spiralizer process the noodles into even curls. If you don't have one of these you can use ribbons created with a vegetable peeler.
  2. Preheat the oven to 200 degrees Fahrenheit.
  3. Bake the noodles for 15 minutes
  4. Take out of the oven and stir around with tongs and toss to prevent browning
  5. Then bake for another 15 minutes

What’s used in this recipe:
Affiliate links below.

Spiralizer
Vegetable peeler

 

Michelle’s Wholesome Chicken Soup

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This soup was birthed at a girls night, it was simple and wholesome and brought comfort and a coming together for those at the table. I had to get the gist of the recipe and make it that week.  I have made it several times since, it’s officially a hit. I tried to track the original source hoping that it was someone’s grandma’s. It was one of those noted but not tied to the original source We all have those notes laying around. Thank you to whoever did the leg work on this one as my clan is benefiting big time. I made it my own by adjusting a few things here and there but there’s credit due to the original recipe writer.

This is so fall, the color, the butternut squash and sweet potatoes. Added to the goodness, my kids eat it, you can’t ask for more really?

It’s been a change of season since I posted and that’s a long story, let’s call it construction and more construction. My house has been under construction for the last 18 months and with it, I feel like my heart has been under construction too.  We are at the end of the road with it and I couldn’t be happier.

I left my babies for the first time ever to go and see my friend’s screening in L.A. When we were about 12 years old, she’d sing with her hairbrush-microphone on top of her coffee table and tell me she was headed to Hollywood to be famous. So here she is living out her dreams, she’s had some good breaks and I am trusting this film will be cracking the door open further for her career. Being there for friends in big and small life moments makes me happy. Apart from which I got to see a gem of a friend and have a slow lunch at Rodondo beach and soak in some California sunshine. I’d also like to share that I read a 200 page book on the 4 hour flight. Amazing what zero interuptions can achieve.

We are headed for the holidays like a freight train so this kinda meal can help level things out after some indulgences. It’s wholesome but not to the point that you feel like you’re holding back. It’s a warm and comforting soup that hits the spot on a cold night, perfect for thawing after a snowy commute or play in the snow.


5.0 from 1 reviews
Michelle's Wholesome Chicken Soup
 
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This is chicken soup packed with veggies. It checks the boxes of healthy and tasty and perfect for a weeknight meal. It's kid approved too.
Food in Color:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 tablespoons avocado oil
  • Half a yellow onion diced
  • Kosher salt to taste
  • Pepper to taste
  • 1 lb sweet potato peeled and diced
  • 1lb butternut squash peeled and diced, seeds, removed.
  • 1 tablespoon curry powder
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon grated garlic
  • 1 tablespoon fresh thyme
  • 2 teaspoons Worcestershire sauce
  • 4 cups chicken stock
  • 1 can of diced tomatoes
  • 1 13.5 oz coconut milk
  • 1 lb chicken breast cooked and diced
  • 2 tablespoons red wine vinegar
  • Juice of one lime
  • ½ a cup of cilantro
Instructions
  1. Warm the oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has warmed, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
  2. Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
  3. Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat and a few pinches of salt.
  4. Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cook for 2 more minutes, then season to taste with additional kosher salt and red wine vinegar.
  5. Stir in the lime juice just before serving
  6. Top with cilantro once served into individual bowls.