Happy Friday! I don't know about you but I am absolutely thrilled it's almost the weekend. Work has been KILLER lately and I'm totally exhausted and desperately in need of some R&R! Luckily S and I are headed to Chicago to see the fam this weekend and I am ready to hit the beach! Yeah can't wait! Lollapalooza is this weekend though so I'm a little concerned about traveling to and from, but it'll be ok.
Seeing as I'll be OOT this weekend I won't be cooking GFG-style too much, unless my mom wants some help. But I am itching to try a few recipes that I've seen lately, with my GFG twists of course. One thing in particular that I had not heard of until only recently was Socca- which means I was living under a rock until now. Four million websites talk about it. Diet Dessert N Dogs, Pure2Raw, Diary of a Nutritionist, Alex at Spoonful of Sugar Free, HEAB, you name it. It looks easy, delicious, and a great "bread-y" type food that is grain-free. And quite versatile. Used like flatbread, or like bread for a sandwhich, or more like a pizza crust. Pure2Raw even says you can prepare it in the skillet. Yum!
1/2 cup chickpea flour
1 cup water
pinch of salt/pepper
herbs- rosemary, basil, oregano, thyme, whatever!
1 tbsp coconut oil or EVOO
Combine ingredients and then pour into oiled skillet. Once edges are starting to brown (like a pancake) flip to the other side and continue cooking. Top with any number of things- from nut butter, to cheese, to roasted veggies, prosciutto, cream cheese, whatever! Awesome as a side dish with hummus, salsa, olives and parmesan, the options are totally limitless!
Another fun recipe I saw today was for Sloppy Josephines, from Chocolate and Carrots. Cute huh! The recipe was originally from Cooking Light and then adapted- I'm leaving out the sugar/chocolate syrup. I also would eat this on its own instead of using a bun, but MKG could have a bun, served with a side salad/fruit salad.
Sloppy Josephines:1 cup dry lentils, cooked according to package instructions
1 tablespoon olive oil
1 medium sweet onion
1 large carrot
1 portabella mushroom
1 tablespoon minced garlic
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
2 teaspoons chili powder
1 teaspoon tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 (15 ounce) can no salt added diced tomatoes
1 cup ground turkey/soy crumbles vegan ground meat etc.
Prepare the lentils according to the packaged instructions.
In a food processor, finely chop the onion, carrot and mushroom.
In a sauce pan over medium heat, add in the olive oil, the finely chopped vegetables and the garlic.
Sauté for about 5 minutes until tender.
Add in the pepper, salt, chili powder, oregano, and red pepper.
Stir in the tomatoes and bring to a boil for 2 minutes.
Meanwhile, mash half of the beans with a fork.
Add the mashed beans, whole beans and ground meat to the pan.
Turn the heat down and simmer for 10 minutes, stirring occasionally.
Elana- and with a few of my own adaptations it will work beautifully! If I wanted, I could even double this and turn this into a pretty two-layer cake with vanilla or chocolate coconut butter frosting. More on this to come. But for the base recipe, here goes!
Vanilla Almond Flour Cake:
2 large eggs, separated
1/4 cup coconut oil or butter
1/2 cup stevia/sweetener dissolved in almond milk to make 1/2 cup of liquid total
1 TBSP vanilla extract
1 TBSP apple cider vinegar
2 & 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
Preheat oven to 350. Grease round cake pan.
In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in coconut oil, almond milk mixture, vanilla, and vinegar. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.
In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Spoon the batter into cake pan.
Bake for 20-30 min, until the top of the cake is golden brown or a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 30 minutes; the center will sink just a bit – that is normal.
Frosting would be super easy. 1 overripe banana, 1/4 cup coconut butter, 1 tsp vanilla, and extra almond milk if necessary to thin it out. Plus cinnamon, sweetener and/or cocoa powder to make chocolate frosting.
Can't wait to try out these fun recipes!