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Category Archives: legumes
Simple Things: Chipotle-Ranch Bean Dip
I love to cook (um… obviously). For me, cooking is a relaxing, creative outlet, and one of my favorite ways to end a busy work day. While following an anti-inflammatory diet keeps me energetic and pain-free most of the time, I … Continue reading
Mini Farinata Cups (GF/DF/V)
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
Mesquite & Cocoa Pancakes (GF/DF/No Added Sugar)
After reading ultramarathoner Scott Jurek’s memoir Eat and Run, the Gent suggested we experiment with mesquite flour. Mesquite flour is made from the dried, ground pods of the mesquite tree. Its fragrant, slightly nutty flavor has a sweetness reminiscent of molasses. One … Continue reading
Gluten-Free Coconut Blueberry Coffeecake (GF/DF/NS)
Coffeecake falls into my favorite genre of baked goods: that place where breakfast and dessert overlap. This recipe will work with many different combinations of berries. I frequently use Bob’s Red Mill GF All-Purpose flour, but those sensitive to legumes should … Continue reading
Chocolate-Dipped Cookie Dough Bites (GF/DF/V/NS/Grain Free)
As you may know, I have a sweet tooth, a deep and abiding love for sweets that has been a beast to tame in the transition from my former I-exercise-so-I-can-eat-whatever-I-want mentality to a more balanced lifestyle that focuses on nutrient-dense … Continue reading
Warm Spinach Artichoke Dip (GF/DF/V)
This dip is healthy enough to be a legit side dish at dinnertime, so you can snack away with abandon and without the guilt. This is a good thing, because once you taste it, you may just want to steal … Continue reading
Campfire Cooking on a Gluten-Free, Anti-Inflammatory Diet
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Breakfast, Camping, chile pepper, coconut oil (virgin/ unrefined), cruciferous vegetables, Dairy-free, dark chocolate (70% cocoa or more), Domestic, Entrees, Events, fruit, Gluten-free, legumes, monounsaturated oils, nuts, seeds, Snacks, spices, Travel, Vegan, Vegetarian 2 Comments
Pancakes with a Side of Community (GF/DF/NS)
Soon after the Midwestern Gentleman and I moved into our current home, about two years ago, we made pancakes for breakfast one Sunday. We ate pancakes, sipped coffee, cuddled the critters, chatted, and enjoyed a lazy start to the day. … Continue reading
Mediterranean Stuffed Eggplant with Roasted Red Pepper, Pepitas, and Dates (GF/DF/V)
In this dish, the smoky roasted red pepper, the sharp resiny bite of rosemary, the sour tang of lemon, and the sticky sweetness of dates meld into a harmonious dance of flavors that will make you forget you’re eating a … Continue reading
Vegetable Pelau (Gluten-Free/Vegan)
You might have thought I’m finally over Trinidad & Tobago… but that’s actually not likely to happen any time soon. Inspired by our visit, the Midwestern Gentleman and I are still spicing up our home cooking with the flavors of … Continue reading