Vegan Cheese and Gluten Free Chocolate Cake with Chocolate Ganache Love!

Ste Martaen - Chicago, IL

The husband and I appreciate food. What I mean by that little, yet weighty (ha, weighty is a real word) statement is that he and I will try anything  as long as it's considered vegetarian. I know, I know. We have been consuming fish lately, but! that little butty-but is of our own accord and on our own terms. When we have the rare opportunity to sneak out to dinner...you know, fellow parents, when the babies are babysat and the teenagers are otherwise indisposed (i.e., being all cool at dance par-tays) - so! when we venture out it's most typically a quality vegetarian/vegan restaurant so that we may experience new and unusual tastes in an innovative, meat-free way!

Skip ahead the two-months (or so) since my husband and I have had the chance to buzz out for an evening alone, I decided to purchase a gourmet cheese substitute that I had read on various lovely blogs that raved about the taste, texture, and ingredients that lacked all forms of negativity! In other words, this cheese is friendly on the belly. Chicago based Ste Martaen creates artisan vegan cheese with simple, pure ingredients that are likely to appeal to everyone from the uber-vegan through the gluten free/soy free (my crazy skin allergies included!).

I ordered the Olive Cheese: purified water, agar, organic cashews, nutritional yeast, lemon juice, tahini, sea salt, spices, pimientos, green olives, Dijon mustard, citric acid (copied from the website)

I purchased tiny bruschetta applicable toasts and thinly sliced the cheese to fit on top. The taste of the cheese is complex with varying levels of "heat" one would associate with spiced cheese, but also the warm, sweet nature of the olive was present. The only issue was with my husband, and no reflection of my opinion, he felt the consistency of the "cheese" was more like a spread-type cheese than an actual block of firm cheese. He's correct, but I feel like it does not hinder the taste or depth of how impressive this vegan cheese is. I super recommend ordering from this husband and wife company!

Posh Pop Bake Shop - Haddonfield, NJ

Today, of all beautiful Fridays, I was able to get out of work early. Software testing went well, people agreed with each other, life was just moving along perfectly, and voila! I found myself with a free afternoon of twin sister time...a little Whole Foods, a little con-ver-satin...ya know?

Buzz...beep...blip...doop...derp...ahead 45 minutes and I found myself at the Posh Pop Bake Shop to taste-test some gourmet gluten free goodies for my daughter's 1st birthday (i.e., macaroonssssss). So! After speaking with an extremely helpful, fast-talking (like, super fast...and I speak quickly) baker, I left with three gluten free macaroons (vanilla with chocolate ganache, chocolate with nutella, and chocolate with chocolate ganache) along with 2 slices of gluten free fudgey, gooey chocolate cake for my husband and step-daugher (weekend treats!).

As I walked out one door, I stepped into another next-door into a small, local coffee house (I regret that I forget the name) for a double espresso. There I tasted the macaroons, leaving portions for my husband, step-daughter, and mother, and was extremely surprised by the light *crunch* and balanced, separate  flavors between filling and shell. In other words, I was sold. I would be purchasing macaroons as one of the numerous desserts for my daughter's 1st birthday.

But onto the point! The insanely good chocolate cake! Some believe that gluten free equals no taste, but I learned from working with a lady with celiac's disease that gluten free doesn't necessarily mean taste free. This was the case in regards with the cake. Both my husband and step-daugher were pleasantly surprised by how rich, moist, and downright fudge-filled the cake proved to be!

All in all, I'm proud to have supported two small, health-friendly companies that have decided to pursue lifestyles outside of the norm in the name of tummy-happy customers and renewed methods of existence!

Healthy, Toddler-Friendly Banana Blueberry Muffins !

In one 24 hour period (or maybe it was less, like an 8 hour work day, yea, it was less, who am I kidding) my brain suddenly declared, "You, 11 month old infant, will eat food! Real food and not just that puree crap!" So that was it, I texted my husband at work and told him what was happening. He's so used to my wavering interests and sudden bursts of zeal that he calmly responded with something along the lines of an "okay". All the while, I'm practically jumping out of my chair at work, unable to focus on anything else other than neato healthy recipes for the daughter and how fun it's going to be NOT to have to insert a spoon into her face! *insert disturbing look akin to bloodlust*

While her first dinner was super simple due to poor planning and post-work parents, it went amazing! She had organic mac & cheese, steamed broccoli, and steamed apples with cinnamon. She was in heaven. Her little fingers moving more decisively than my brain ever does. Her chipmunk cheeks sneakily storing rations for a later time. All the while, the spouse and I gawked like children ourselves at how amazing life and growth and small human brains can be!

*sigh* ANYWAY.

Recipe Deets (warning, these will be more "dough-like" for soft bebe mouthes)

2 cups organic gluten free oat flour

2 organic bananas (mashed)

1 cup organic frozen or fresh blueberries

1/4 cup raw organic agave

1/4 cup organic unsweetened applesauce

2 tsp baking powder

1 tsp vanilla 

pinch of salt

Preheat oven to 350 F

- combine dry

- combine wet

- combine dry and wet (yadda yadda yadda)

- insert into 12 muffin cups

- bake 20-25 minutes (I know, crazy different times! Make sure toothpick comes out clean)

Feel free to toast the muffins in a toaster oven or on a pan and add a little cream cheese/butter like we did! Mirabelle absolutely LOVED them!

A bit of a side note: Less than one month and counting until I have a 1 year old toddler on my hands...

Blackened Tuna Steaks with a Simple Beet Salsa

So, I turned 31 this year and I'm feeling pretty dandy! Honestly, this year has been a roller coaster of good, bad, and in-between. First I turned 30. Second, I birthed my first child! Who has proven to own the strongest, most stubborn personality I've experienced come from such a small human (and I love it!). Third, new home that the little family and I love. Fourth, I switched jobs. This was so important. I was very happy and comfortable at my former employment, but in the end making $38,500 a year at my age, with a family, and in New Jersey just isn't feasible. It's truly sad how much money governs our daily choices - positively and negatively. I came from a childhood where I never wanted or needed for anything. Money wasn't an issue and I lived in a form of blissful ignorance well through high school. No 'mo, no 'mo! So, the summer of 2014 I started my search for new employment and was lucky enough to find a job in the beginning of October that would boost my income and help the husband and I exist within a budgeted, but comfortable environment (damn you school loans...damn...you...haha). Anyway, again, I turned 31 this week and my husband made the family a fancy dinner in celebration.

Oh. And he also created this (while off, with the infant, and cleaned the house, and prepared the meal...sorry, I had to brag about him for a moment...moment over.)

Recipe Deets

3 Wild Tuna Steak Filets
Fresh Thyme (to taste)
Dried Italian spice mix (to taste)
Sea Salt (to taste)
Smoked Paprika (to taste)
Zip Lock bag

Salsa
3 beets (skins removed and chopped into cubes)
Fresh Parsley
Sea Salt (to taste)
1/2 cup chopped scallions

- Make salsa
- Heat pan on medium/high, spray with oil, and add scallions for approximately 3-4 minutes
- Add beets and cover on medium/low for 10-15 minutes until soft
- While cooking beets, in a ziplock bag add all spice ingredients for Tuna
- Place each individual Tuna steak in ziplock bag and cover with spices
- Prepare pan
- Spray large pan with oil and heat on medium/high
- As the pan is warming, uncover beets and through parsley and sea salt onto the salsa - cover and place heat on low
- Once large pan is warm, add all three Tuna Steaks
- Cook each side for 3 minutes then transfer to dishes and serve with salsa

Feel free to add baked vegetables (like we did), salad, mashed potatoes, or whatever!

Voila! Easy peasy husband fancy-schmance birthday din!

Dreaming of Younger Days ~ 31 Years of Age in a Week

Time, you sneaky bastard!

So many amazing things have happened in the past 10 years. Also, so many not-so-amazing, but life learning things have occurred. I've grown, changed, evolved, de-evolved, moved forward, moved backward, lived, stagnated, wanted, felt content, settled, strived for more, accomplished good, opted for bad, but...I'm always changing. There has never been a moment, and there never will be, where I say the words "I've finally come to the realization *insert some personal ah-ha! moment*". Why? Because that's the moment I discontinue daydreaming. The moment I stop attempting to better myself. The moment I no longer push those around me to do better, to want more. The moment I give into a ho-hum existence of illuminated blue flashing screens and the New York's Best Sellers List. I may be a bit of a narcissistic little soapbox proclaimer slash self-depricating, dislike-my-physique hormonal roller coaster 'o fun! But I'm me. I don't pretend. I never utter the words "This is it, I'm here" ...because I'm not, there's always more.

More places to see. More foods to try. More people to meet (much to the dislike of my hermit mentality). More to learn. More to EXPERIENCE. My home is where I come to retreat from stimuli. But there is a world out there. I very very large world. And I want in.

Herb Crusted Salmon with Roasted Root Vegetables (light and healthy!)

My first attempt pan searing salmon was a success! So successful that my step-daughter requested seconds (unfortunately I only bought 3 portions - I will know better next time)! If you and your family are looking for a filling meal that wont make waves with the waistline - this is it, promise! Why? Because I'm crazy about my fat/carb/calorie intake! Like...really crazy...which is sad and great at the same time. Gotta have some balance right? heh...hrm. Anyway. Follow the directions below and do not be alarmed when you see I use spray oil instead of real olive oil - your fish will not be dry, your fish will be moist and taste amazing, guaranteed!

Recipe Deets

Salmon
3 6-ounce portions wild Alaskan salmon
Gallon sized ziplock bag
Fresh thyme
Italian seasoning mix
Smoked Paprika
Sea salt

Kiwi Mango Salsa
2 kiwi
1 mango
dab of organic orange juice (or fresh squeezed orange juice)
chopped cilantro to taste

Roasted Root Vegetables
4 large carrots cut into "fries"
2 beets (cubed)
2 red peppers (sliced) - yea I know they're not a root veg, but I have approx. 4 large bags of them
Any other root vegetable
Fresh thyme to taste
Fresh parsley to taste

1st - Prepare Vegetables
- Preheat oven to 450°
- Place prepared vegetables on a baking sheet coated with spray oil
- Sprinkle fresh thyme and parsley (to taste)
- Place in oven for 30 minutes

2nd - Prepare Salsa
- While vegetables are cooking, prepare your salsa
- In a small bowl, mix mango, kiwi, orange juice, and cilantro
- Place in 'fridge

3rd - Prepare Salmon
- In ziplock bag, place all seasoning (to taste)
- Throw in each individual portion separately and coat with seasoning
- Place on dish and wait for vegetables to finish roasting

Final Step
- Once vegetables are done, remove from oven and arrange on plates
- Heat large frying pan (medium/high) and coat with spray oil
- Once warm, place each portion on pan and fry each side 3-4 minutes
- Once done, place salmon on plates with a bit of salsa on each

Voila! Now go make yourself a protein baby in yo' belly!

Goodbye Vegetarianism! Hello Fishies!

Well...for now.

Let's just forget about the plate-sized bloat-city omelette, the re-constitued cup of peanut butter, the all you can eat endless bowl of Goldfish, oh, and the half a watermelon-in-one-sitting food fads. The next Paula-Super-Awesome-Food-Fad-Consumption-Idea begins now (well, tomorrow, but I have all the ingredients now, like currently in my possession, just not cooked because, well, the husband has hockey practice but whateverrrr it can wait I guess)...now!

We, as a tiny fam, are upping our protein the old fashioned, carnivore way - through fish! While I will never consume land animals again, my ability to consume certain fish hasn't yet taken hold of my inability to consume the walking meats (i.e., piggies, cow, the ol buffalos-a-roamin', chickies, baby cows, sheeps, etc.). Why oh why are we doing this? Well, I need a change in diet. I'm bored. I'm sure, actually certain, there are a million easy-peasy vegan meals out there. But I'm looking for fast, high protein, clean eating, kick-my-metabolism-into-gear dinners! While this may only be a fad, it's also an experiment. Since birthing my daughter, I easily lost the "baby weight" and got back into shape...quick. BUT! I'm still not happy. I was on track toward becoming the weight I've wanted to be for quite some time. Remember folks, I'm a bit above 5'2, and while my weight is of no issue in regards to health, I (ME and ME alone) have a number in my head. I've had this number for a long time and I wish to reach it. This may seem silly, pointless, vain, unnecessary but it's MY silly, pointless, vain, and unnecessary endeavor. The husband is my biggest fan and continually praises my efforts and has resigned himself to the fact that I'm the most attractive woman he has ever known! All a girl needs right? Absolutely! But! A Big ol Butt, I need motivation. So while my husband finds me perfect, I need to remain motivated by focusing on what I feel needs to change. Believe me, through all this rambling, there is a positive here: I want to live through my 30's being healthy, happy, and in great physical shape!

So what's on the menu? I'm a proponent of fresh, wild salmon. It's a bit pricey, so I limited the amount I bought for the spouse, step-daughter, and myself. Instead, I stocked up on different kinds of wild white fish (I avoided shellfish for allergy reasons). Along with the fishies, the husband and I will consume some of our favorites: spaghetti squash, butternut squash, roasted beets and carrots, etc. All food items will be prepared without unnecessary oils, sugars, or salting, and with an emphasis on fresh herbs and spices.

I will continue to update with healthy, light, awesome dinners to jumpstart your own new you! I plan on giving an update in approximately a week - let's hope for the best! And yes, that's Lincoln peeking.