Category Archives: Recipes

GF Almond Coconut Chocolate Chip Pancakes

March 19, 2014

Healthy Recipes / Recipes / Uncategorized

GF pancakes

These pretty much made our week here. Almond flour is my new power animal. These can be GF or not (just use regular flour). This is adapted from the back of the Trader Joe’s GF Flour bag. I added, subbed and twirled in some goodness.

GF Almond Coconut Chocolate Chip Panckes

 

Ingredients:

1 cup GF flour (or any other flour)

2/3 cup almond meal

3 teaspoons brown sugar

1 tsp baking powder

1/4 tsp salt

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1 cup water

2 eggs beaten

1/4 cup coconut oil

1/2 tsp vanilla extract

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As many chocolate chips/cocoa nibs you can handle (I used Ghiradelli-sinful)

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Combine the flour, almond meal, brown sugar, baking powder and salt in one bowl. In another bowl, combine the water, eggs, vanilla and coconut oil. You want the eggs and the coconut oil to be similar in temperature. To achieve this, you may have to heat the coconut oil (microwave or stovetop) for a bit so it doesn’t turn solid once it hits cold eggs. If it gets a little chunky from the coconut oil solidifying, no worries, just combine as best you can and it will melt/mix in the pan. 

Add wet ingredients to dry ingredients. Stir in chocolate chips.

This is a very thin batter. Using some coconut oil to coat a small pan, fill the pan with a thin layer of batter to make one big pancake and cook each side until browned. I cut them into quarters. I made ours medium thickness and big so it made 3 large pancakes (12 quarters).

We totally ate a whole big one a piece though!!! AH!

These are so flavorful, there really isn’t a need for syrup! Enjoy and let me know about any modifications.

Kale Salad With Dark Cherries & Candied Pecans

February 12, 2014

Healthy Recipes / Recipes

Kale Salad 697 copy

Usually I’m craving things like blondie bars but sometimes I get this crazy kale craving (even when I wasn’t pregnant) and I respect it, wondering if it will ever return. I adapted this recipe from something similar I had at a crunchy vegan place, called Kung Food in San Diego, that my acupuncture school friends took me/dragged me to. My American baby boomer dad might even like this. Might. But, if you’re here checking this out, you are going to LOVE it and kale cravings may no longer be a rumor…or legend perhaps. Don’t worry, it won’t result in associated petchuli-wearing cravings. Unless you want it to. 

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Ingredients:

Freshly washed and cut kale

Juice of 1 lemon 

Olive oil

1 avocado

Candied pecans

Dried dark cherries    

Kosher salt                                                                                                                                                                                                                                                                                                 

I buy pre-washed, cut kale in a bag from Trader Joe’s. Toss kale and lemon juice in a large bowl. Add chopped avocado and massage with hands. Drizzle with olive oil and add salt to taste. Allow the kale to soften and marinate if you can. Add chopped candied pecans and dried dark cherries before serving. 

This salad is AWESOME the next day as well. I’ve served it on the side of grass fed burgers. It totally balances the meal and in my food math world, makes the burger waaay healthier with less calories. 

Have you checked out the $250 J. Crew Giveaway this week?

Kale Salad layout long 697

Champagne Mustard Dressing

January 8, 2014

Recipes / Uncategorized

Champagne Mustard Dressing Recipe

This is almost too ridiculous to make a recipe card for, considering the 2 ingredients but it tastes so incredible that I had to share it. I have this left-over mustard from The Honey Baked Ham Company (Thanksgiving). I LOVE it but we don’t eat sandwiches much at home. 

Champagne Mustard Dressing
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Ingredients
  1. 2 parts mustard (I love Champagne Mustard or Tantalizing Mustard)
  2. 1 part vinegar (any kind works, I only had rice wine vinegar around)
Instructions
  1. Whisk mustard and vinegar together
  2. Add more vinegar or less vinegar to find the desired consistency
Notes
  1. Make a salad of arrugula, pears, sprouts, goat cheese, herb grilled chicken and even beets to pair with this dressing. Tastes straight from a restaurant.
HAPPY OR ELSE | Christina Warren http://happyorelse.com/
Check out the Creamy Honey Dressing.

Easiest Yummy Homemade Dressing Recipe

December 24, 2013

Recipes / Uncategorized

Merry Christmas Eve! If you need a quick and easy dressing made from things you have around the house already, try this one out. Chris said it tastes like it’s from a restaurant. Well, it kinda is. I copied it. Impress yourself. Homemade dressing is killer!

Creamy Honey Dressing

It’s all true-a pregnant lady enjoys the flavors of food more than any other kind of person. You know how some people can play a tune after hearing it? Well, now I can recreate a recipe after eating it. My thighs say, “I’m pregnant and this bod’s a cozy place for a baby.”

We had an AH-mazing beet salad with this creamy honey dressing at Brick & Morter last week. I had to recreate it! This tastes waaay more rich than it is and a little goes a long way! Make it with a salad of mixed greens, beets, julianned oranges and some avocado. This salad looks and tastes like it’s right out of a restaurant. 

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Creamy Honey Dressing
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Ingredients
  1. 1 Tablespoon Mayonaise
  2. 1 tablespoon Vinegar (Rice wine or Champagne or any white vinegar)
  3. 2 teaspoons Honey
  4. Dash of Pepper
Instructions
  1. Whisk honey, vinegar and pepper together
  2. Add mayonnaise and complete whisking
  3. Adjust to the thickness and taste you like
Notes
  1. Toss with a salad of mixed greens, julianned oranges, beets and avocados. Add chopped nuts (I used pecans) for a finishing zing. This reminds me of a poppyseed dressing I used to have at one of my favorite restaurants.
HAPPY OR ELSE | Christina Warren http://happyorelse.com/

Kim-Bop Recipe: A Leftovers Solution

November 13, 2013

Healthy Recipes / Recipes / Uncategorized

Kim BopI’m always looking for ways to transform leftovers. This can really disguise last night’s dinner! In Japan, sushi rolls are traditionally made with raw fish with rice and seaweed. In Korea, seaweed-rice rolls are called Kim-Bop (translated to “seaweed rice”) and they usually contain cooked items. Here is the recipe for my fusion Kim-Bop using my leftovers.

Christina's Kim-Bop
A great way to utilize leftovers
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Ingredients
  1. rice
  2. rice vinegar
  3. seaweed sheets
  4. cooked meat and or vegetables
  5. cucumber
Instructions
  1. Chop all ingredients for the inside of the roll into long strips.
  2. Pour a couple of teaspoons of rice vinegar to taste over steaming hot rice and mix.
  3. Allow rice to cool.
  4. Spread a layer of rice over the bottom 2/3 of a sheet of seaweed.
  5. Line up the strips of food along the bottom 1/3 of the rice.
  6. Tuck as you roll the seaweed.
Notes
  1. Eat alone or with dipping sauces such as soy sauce, spicy mayo (Siracha and mayonnaise mixed) or anything that sounds yummy.
HAPPY OR ELSE | Christina Warren http://happyorelse.com/

This is a combo of organic white and brown rice from the other night. I create a blend of the two, soak the rice in hot water for a few hours and then cook it because the brown rice requires more to make it soft.

rice

I microwave the cold, leftover rice for one minute and 30 seconds so that it’s steaming hot and then I add a couple teaspoons of this organic rice vinegar (Japanese style).

OLYMPUS DIGITAL CAMERAHere we have some leftover brocolinni and organic teriyaki chicken. You could use both but I chose to do the chicken with organic cucumber. The crunch is awesome!

Leftovers

Chop the cucumber into matchstick pieces. I only had a short piece in the fridge but you can make long matchsticks if you have a big cucumber. OLYMPUS DIGITAL CAMERAI use this seaweed that I buy at Whole Foods. Many American grocery stores sell a version in the Asian food section.

OLYMPUS DIGITAL CAMERASpread the cooled, seasoned rice over a sheet of seaweed and line up your ingredients along the lower third of the sheet.

OLYMPUS DIGITAL CAMERAI had to take this photo while demonstrating (time for a tripod) so you see only one hand rolling but you will use two hands to roll. As you roll, see how my fingertips are curled as they tightly tuck the forming roll.

OLYMPUS DIGITAL CAMERAI like to just cut this in half

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You can eat these on their own or dip them in…soy, spicy mayo (mayo and Siracha mixed) or anything else that sounds good.

Seven Layer Bars

November 6, 2013

Recipes / Uncategorized

Seven Layer Bars

I know, I’ve been cooking some junk food lately. It’s holiday time and that’s when I make things with tons of butter and sweetened condensed milk. These bars are so ridiculously easy to make and people LOVE them. There is something crack-ish about the butterscotch chips that makes people hoard these in their desk drawers at the office potluck. When I make them for people I feel like I’m cheating because they’re so easy! It’s the cookie you can be stocked and ready to whip up at an hour’s notice (I’ve put the pan in the freezer to cool them quickly for immediate serving).

Grandma's Seven Layer Bars
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Ingredients
  1. 1 stick of butter
  2. 1 cup chocolate chips (semi-sweet)
  3. 1 cup butterscotch chips
  4. 1 cup coconut
  5. 1 can sweetened condensed milk (Trader Joe's has an organic version)
  6. 1 1/2 cups chopped nuts (walnuts)
  7. 1 cup graham cracker crumbs
Instructions
  1. Melt butter in 9X13 pan. Cover with graham cracker crumbs. Add chips and coconut. Pour milk over mixture and sprinkle nuts on top.
  2. Bake at 350 degrees for 35 minutes.
  3. Cool. Cut into squares and refrigerate until firm.
Notes
  1. Feel free to use more chips if you desire.
  2. You can score the squares before the pan cools, making the cutting and removal easier.
  3. You can toss the pan in the freezer if you're in a hurry!
HAPPY OR ELSE | Christina Warren http://happyorelse.com/
Seven Layer Bars