Thursday, January 9, 2014

Steamed Spinach with Lemon

Building on my portfolio of spinach side dishes, I love this delicious recipe from Martha Stewart Living.  After months of sautéing spinach in oil, I looked for a healthier alternative.  Steaming spinach requires a steamer insert, but once you find one it's easy to use!

Steamed Spinach with Lemon

  • 9 ounces baby or trimmed regular spinach 
  • 1 tablespoon extra-virgin olive oil 
  • 1 tablespoon fresh lemon juice, plus lemon wedges for garnish 
  • 1/8 teaspoon coarse salt 
  1. Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. 
  2. Bring to a boil. 
  3. Add spinach and reduce to a simmer. 
  4. Cover, and steam until spinach has wilted, about 3 minutes. 
  5. Transfer to a serving bowl. Toss with oil, lemon juice, and salt. 
  6. Garnish with lemon. Serve immediately.
Serves 4

Wednesday, January 1, 2014

Ringing in the New Year with Breakfast Risotto

Happy New Year! I hope everyone had a great time celebrating NYE.

I woke up this morning and decided to get a jump start on 2014 by cooking breakfast.

I made this delicious breakfast risotto from my favorite cookbook The Gluten-Free Vegan.  The recipe is delicious, and it can be frozen which is great if you want to warm it up during the week or bring it to work!

Breakfast Risotto
adapted from the Gluten-Free Vegan, pg. 112

  • 1 cup uncooked Arborio rice
  • 1 (14-ounce) can light coconut milk (I found this in the Asian cooking isle at my supermarket and used Thai Kitchen light coconut milk)
  • 2 cups water
  • 1 (8-ounce) can pineapple chunks, drained
  • ½ cup currants
  • ¼ cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ pitted mango or banana, peeled and chopped (I used banana)
  1. Pour 1 cup water into a large skillet and place over medium heat.
  2. When the water starts to boil, add the rice.
  3. When the water is absorbed, add the second cup of water and when that is absorbed, add 1 cup of coconut milk.
  4. Continue cooking over medium heat until the liquid is absorbed, then add the rest of the coconut milk. 
  5. When the rice is cooked and all of the liquid has been absorbed, add the pineapple, currants, nuts, spices and mango or banana.
Serves 4

Sunday, November 17, 2013

Fall Side: Sautéed Spinach with Pine Nuts

Spinach is super healthy.  It's loaded with antioxidants, fiber, iron and other vitamins. 

I've been cooking spinach lately and this recipe with pine nuts is one of my favorites!  It's delicious and easy to cook.

Spinach with Pine Nuts
adapted from the Gluten-Free Vegan, pg. 74

  • 1-2 tablespoons organic olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup pine nuts
  • 1 bunch spinach, washed and chopped (4-6 cups)
  • 1/4 teaspoon coarse kosher salt
  • Freshly ground pepper
  1. In a large skillet, heat the oil over medium-high heat and add the garlic
  2. Once it has become aromatic, about 1 minute, add the pine nuts and continue to sauté for 2 to 3 minutes, until they begin to brown slightly
  3. Add the chopped spinach and cook until it wilts, 3 to 5 minutes
  4. Season to taste with salt and pepper
Ps. Think you are having a reaction to Spinach? Read my post about Spinach intolerance here

Want to learn more about the health benefits of Spinach? Check out this site

Friday, September 27, 2013


8752 Sunset Blvd
West Hollywood, CA

One of my favorite LA restaurants is Eveleigh in West Hollywood.  Eveleigh offers a great mix of organic, locally sourced ingredients and creative menu items like fried cucumbers with yogurt.  I went to eat at Eveleigh with my co-worker Corissa recently, and our waiter said that Eveleigh changes its menu daily.  I believe him because I see different menu items each time I go.

Corissa and I ordered a lot of starters, we each got an entree and we ended with dessert.  Everything was delicious! Eveleigh is tapas style so you can share.  It has a great location on Sunset boulevard with a rustic interior and outdoor patio seating.  Kingswood in New York is listed on Eveleigh's website, so I wonder if they have the same owner.

Eating gluten-free at Eveligh is no problem.  My co-worker and I ordered so much food! We started with the patatas bravas: fried russet potatoes, thyme, rosemary, sea salt, chili pepper aioli.

and then ordered a delicious quinoa and zucchini dish: red quinoa zucchini, carrots, shallots, chervil, mint, preserved lemon oil.

For my entree I ordered day boat halibut ramps, sorrel, young fava beans, vermout.

Friday, September 6, 2013

Roasted Vegetable Paella

I moved to LA last month and my yoga mat and cookbooks came along for the ride.  With a bigger kitchen and beautiful weather, getting settled in LA was easy.  I broke in my new kitchen with a vegetable paella recipe from The Gluten-Free Vegetarian Kitchen.  This recipe is fun because it introduces a new way to prepare vegetables: roasting them in the oven instead of cooking them on the stove.

Roasted Vegetable Paella
makes 4 main servings or 6 to 8 sides

  • 3 cups gluten-free low-sodium vegetable broth
  • 1/4 teaspoon saffron threads
  • 1 head garlic, cloves separated, unpeeled
  • 1 large red bell pepper (about 8 ounces), cut into bite size chunks
  • 1 large yellow bell pepper (about 8 ounces), cut into bite size chunks
  • 1 large green bell pepper (about 8 ounces), cut into bite size chunks
  • 2 small zucchini (about 4 ounces each), cut into 1/2 inch thick rounds
  • 3 tablespoons extra-virgin olive oil
  • Salt, the coarse kind, and freshly ground pepper to taste
  • 1 large onion (about 8 ounces), finely chopped
  • 3 medium plum tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon died thyme
  • 1 1/4 cups Arborio rice
  • 2 tablespoons chopped fresh flat-leaf parsley

  1. In a medium saucepan, combine the broth and saffron; bring to a boil over high heat.  Reduce the heat to low and simmer, covered for 20 minutes.
  2. Meanwhile, in another saucepan, combine the garlic and enough water to cover.  Bring to a boil, reduce the heat to low, and simmer, uncovered, for 5 minutes.  Drain and let cool.  Peel the garlic and set aside.
  3. Preheat the oven to 400F.  Place the bell peppers, zucchini, and garlic cloves on a large baking sheet with sides.  Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper; toss well to combine.  Bake for 25 to 30 minutes, or until tender and beginning to char.
  4. Meanwhile, in a large deep-sided nonstick skillet with a lid, heat the remaining oil over medium heat.  Add the onion and cook, stirring until light golden, about 8 minutes.  Add the tomatoes, oregano, thyme, salt and pepper.  Cook, stirring until the liquids have almost completely evaporated, 3 to 5 minutes.  Add the rice and broth mixture; bring to a boil over high heat.  Reduce the heat, cover and simmer gently until the rice is tender yet firm to the bite and has absorbed most of the liquid, about 35 minutes.
  5. Stir in the roasted vegetables and parsley and cook, stirring, until heated through.  Serve warm or at room temperature. 

Friday, June 28, 2013

Tofu Breakfast Scramble

Breakfast is my favorite meal to cook for.  It beats dinner and lunch because it's more fun and you don't have to worry about serious ingredients like artichokes.  And most importantly, you can make Mickey Mouse pancakes.

Breakfast Scramble
serves four

  • 2 tablespoons olive oil
  • 1 large onion (about 1 cup), chopped
  • 1/2 cup sliced carrots
  • 1/2 cup seeded and chopped red bell pepper
  • 1 cup chopped zucchini
  • 1 cup cleaned and chopped mushrooms
  • 2 cloves garlic, chopped
  • 1 cup seeded tomatoes
  • 1 pound tofu, drained and cut into cubes
  • 2 teaspoons wheat-free tamari sauce
  • 1 teaspoon curry powder
  • Freshly ground pepper
  1. Place oil in a large skillet and heat on medium-high.
  2. Add the onion and saute until soft, 3 to 4 minutes.
  3. Add the carrots and continue to cook for 2 to 3 minutes.
  4. Add the red bell pepper, zucchini and mushrooms and saute for 2 minutes.
  5. Add the garlic and cook for 1 minute. 
  6. Add the tomatoes, tofu, tamari sauce and curry powder and stir to mix well.
  7. Cook until heated through and the vegetables are tender. 

Tuesday, May 21, 2013

Delicious gluten-free chips

I discovered these in one of my colleagues snack baskets last week at the office.

Goodness these Popcorners chips are tasty.

It's not so obvious that they are gluten-free.  They come in many flavors such as White Cheddar, Sea Salt and Caramel.  From Popcorners website, they are offered on all Jet Blue flights.

NUTRITION FACTS (WHITE CHEDDAR):  Serving size: 1 oz; Calories: 130; Calories from fat: 45; Total fat: 5g; Sat fat: .5g; Cholesterol: 0mg; Sodium: 120mg; Total carbs: 19g; Sugars: 1g; Protein: 2g.