Wednesday, January 30, 2013

Sore Throat Tea

I was browsing BleuBird Vintage's blog the other day and came across this tea. I have been battling a sore throat for a few days, and thought what could it hurt.

Bag of tea
coconut oil

Brew your tea normally, I used early grey, next time I might try chamomile.
Add the cloves and then float some coconut oil on the top.


I am not sure if its a magical remedy but my throat is feeling some mild relief. Yay!

Paleo Avocado Pudding

I have has numerous versions of this pudding, most times it includes lots of sweetener and a liquid of some kind.

This is a more paleo version using avocado, unsweetened cocoa, banana, and a little honey or grade B maple syrup.

2 ripe avocados
3 tbsp cocoa
1 ripe banana
1-2 tbsp honey or maple syrup ( I recommend adding it if you need to after blending everything else together)
2 tbsp coconut milk (If its still a little thick add a couple tbsp of coconut milk)

In your blender or food processor blend together first 3 ingredients, try it, if it needs to be sweeter add some honey or maple syrup. Add a little coconut milk if its too thick.

You can chill for 30 mins in the fridge or eat immediately.
I like to garnish with a little coconut for extra crunch.


Monday, January 28, 2013

Ahhhh Relaxation.

My sister and I visited Spa Willamina today for a little pampering. We both bought groupons over the holidays, and they were a steal. The spa is located in an old house of NE 40th.  We both had a Swedish massage and facial. It was very relaxing. 

Afterwards we went to Le Petite Provence on SE Division.  I love Petite Provence; they have a few locations around Portland and haven’t been in a few years due to my gluten intolerance. Well I was happy to see that they had the gluten free options marked right on the menu. I should have taken a picture to show all you folks, but I spaced it out in my post massage haze.  I opted for an omelet filled with bacon, onions, cheese and topped with avocado, it was accompanied by roasted butternut squash and potatoes.  My sister had a salmon salad, mixed greens topped with grilled salmon, green lentils, cucumber, tomatoes and basil pesto. Both were large portions we ended up taking some of it home with us.  I gave my sister my croissant that came with my meal; it looked really good. 

Friday, January 25, 2013

Unrolled Cabbage Casserole Link Love

We had this for dinner last night, after my husband told me he wasn't a cabbage fan he asked for seconds. Definitely putting it in the weekly rotation until we get sick of it.

Minor changes I made: I used a mix of grass-fed beef and pork sausage and I omitted the sugar from the tomato sauce and didn't use the cinnamon since the hubby is allergic.

Wednesday, January 23, 2013

"Paleo" Tacos

OK so I don't know if you can call these paleo, depending on who you talk to dairy is or isn't paleo, in our house it is paleo so we can enjoy these tacos with cojita aka queso fresco.

8oz grass fed ground beef
lettuce leaves
cojita cheese

Seasoning Blend:
1/2 tbsp chipotle powder
1 tbsp  garlic powder
1 tbsp onion powder
1/2 tbsp ground cumin
1/2 tbsp salt
Its a little spicy, so if you want less spice, reduce the chipotle pepper to 1/4 tbsp

Mix the spices together and marinate the beef for 30-60 minutes

Cook the beef over medium heat until browned, while its cooking, wash and dry your lettuce leaves.
Cut up the tomatoes and slice the avocado. Once the beef is cooked its time to assemble.
Divide the beef, tomatoes, avocado and cojita between the lettuce leaves. Now its time to eat!

Wednesday, January 16, 2013


Being that this is January and the beginning of the year, I think regret may be something some of us think about as we ponder what's 2013 going to bring and what did we wish we had done in 2012?
I think its something many of us think about. I know I do.

My lovely sister sent this to me, I thought this was a really good Ted Talk, if you don't know about Ted Talks I highly recommend them.

TED is a nonprofit devoted to Ideas Worth Spreading. It started out (in 1984) as a conference bringing together people from three worlds: Technology, Entertainment, Design. Since then its scope has become ever broader. You can read more about Ted here

Happy Wednesday!

Sunday, January 13, 2013

Squash Soup

In my effort to eat more vegetables in 2013 I wanted to make a warm and comforting soup. I love the many varieties of winter squash,  and Kabocha is one of my favorites.

Serves 4-6
1 medium to large Organic kabocha squash
(sliced and roasted at 375 until tender)
1/4 c sour cream to serve
1 c shredded cheese
handful fresh sage
salt and pepper to taste

Puree the squash until smooth, I chose to leave the skins on, they soften while cooking and are really good for you.
Mix together the shredded cheese and sage, add to the puree squash and puree until incorporated. If the soup is too thick for you add a little water, milk or broth until the consistency you are looking for.
Salt and Pepper to taste, serve with a dollop of sour cream.

Mmmmmm Good

Thursday, January 10, 2013

quite possibly my favorite holiday knitting project....

This really awesome cowl I knit for my sister using Knit&Bake's cowl pattern. I used Bernat Roving Grey and some fancy yellow yarn I purchased from Happy Knits here in town. It ended up taking me more then one night to knit and I put both strands of yarn together as if they were one piece. I think it turned out really lovely. Will definitely be using this pattern again, perfect for the winter months.

Here is Erika modeling it.


Monday, January 7, 2013

Quick knit headband

It has been pretty chilly here in Portland so far this January, we were blessed with very little rain the first week. I sure don't mind the cold as long as its sunny, which is rare for winter in the pacific northwest.

Here is a quick knit headband for those super chilly days, I am not one for hats, unless its really really cold, but headbands I will wear.

Size 13 circular needles
I used scrap yarn -  less then 30 yards of yarn would be sufficient (chunky or worsted weight)
Needle (for knitting in the ends)

Cast on 58 stitches (I would go with anywhere from 50 for a smaller noggin, up to 62 for a larger one)

Join in the round and k1, p1 until it measures 3 inches wide, bind off and sew in the ends.

This is a really fast knit, super easy for the beginning knitter and didn't take me more then 30 minutes start to finish.
The k1 and p1 makes a striped pattern

Sunday, January 6, 2013

2013 Goals

Goals for this year

1 - walk more, living in the suburbs its hard to walk as many places as I would like. When I lived in downtown and north Portland I walked a whole lot more. So this is my goal for the year

2- actually practice my French, I keep saying this, but I don't actually stick to it, I will do it for a day or two here and there and then it gets brushed aside, well no more! I am going to dedicate 3 days a week for French practice. 

3- organize and de-clutter our house. this is something I like to do a couple times a year, but I am going to try and be more proactive with staying organized all year then having to do big re-organizing and donation runs during Spring and Fall.

4 - cut out sugar and limit caffeine, this one is going to be tough! I'll have a more in depth post on this soon.... stay tuned.

What do your 2013 goals look like?

Saturday, January 5, 2013

Chicken Chorizo Tacos

After dining at a favorite Mexican place in town this past weekend with a couple friends I really wanted to recreate an easy and "slightly" healthier version at home. Now I probably could have not served the tacos with chips, and could have put them in lettuce wraps, but I didn't go that far, they probably would be really good that way as well, in fact the lettuce wrap might help cut the heat on the chorizo, it was really spicy & delicious!

6 corn tortillas (double check they are gluten free)
1/2 LB chicken chorizo sausage
Yellow Onion
Olive oil
Sour cream

Brown the chorizo, since I was using chicken chorizo I put a little olive oil in the pan. Dice up the onions & cilantro. Heat the corn tortillas over low heat until warm.
Assemble your tacos, tortilla, chicken, onions & cilantro, sour cream, cojita would be a great addition but I didn't have any.

Serve with guacamole & chips

Friday, January 4, 2013

Spicy Rice Noodles

3 ribs celery – sliced thin
5 carrots – grated
½ cup cashews
4 green onions
½ cup sesame oil
¼ c olive oil
1 tbsp red chili flakes
½ lb raw chicken breast, diced
1 package rice noodles
3 tbsp honey
4 tbsp gluten free soy sauce

Heat oil on the stove, add the chili flakes and cook over medium high heat for 2-3 minutes.
Strain out chili flakes. Mix oil with honey and gluten free soy sauce.  In the same pan cook the chicken over medium heat until cooked though and no longer pink.

While the chicken is cooking, mix together the vegetables.

Cook rice noodles according to package directions. Drain and toss with the vegetables and cooked chicken. Add the oil, honey, & soy sauce mixture to the noodles, and vegetables.  Toss to combine. Sprinkle with the cashews and serve! 

Wednesday, January 2, 2013

Gluten Free Blueberry Buttermilk Cake

 Organic blueberries were on sale at my local grocery store, which is kind of weird for this time of year, but I am not complaining! So I wanted to find a recipe that would make good use of them. And I think I have found it. This is a really delicious easy breakfast cake, its jam packed with blueberries. It would be good to bring to a potluck or make for a brunch or something quick to bring to work in the morning.
This recipe is adapted from Alexandra Cooks 
½ c butter
2 tsp lemon zest
¾ c plus 2 tbsp granulated sugar
2 tbsp rice flour
1 tbsp sugar
1 egg room temp
1 tsp vanilla
2 tsp baking powder
2 cups blueberries (or more if you like ;) I used 3 pints)
½ c buttermilk
Grease a 6x6 pan and preheat oven to 350 degrees.
Cream the butter and the sugar (3/4 + 2 tbsp). Add in the egg and vanilla. Toss the blueberries with the rice flour.
Add in the flour, baking powder and lemon zest alternating with the buttermilk until fully incorporated. Fold in the blueberries. Add batter to prepared pan and sprinkle remaining tbsp of sugar over the top. Bake for 35-45 minutes or until a toothpick comes out clean.