GF life: Mexican Lasagna

Gluten Free Mexican Lasagna!  

     About a month ago I was tested for some food allergies, and gluten was a major intolerance for me (along with little dairy and eggs, but I'm not willing to cut those out, ever). So I decided to try and give it up along with the rest of the world I know, but I think they're on to something. I have felt a lot better, so I'm going to keep sticking with it. All that to say, my babe of a husband gifted me the best GF cookbook for Christmas. Everything we've made out of it so far has been really easy and delicious, and even gives dairy free options. It's called Unbelievably Gluten Free by Anne Byrn. Rands blindly bought it, and I'm so glad he did, because we made a delicious Mexican Lasagna tonight and I had 3 bowls full. So I decided to share with the rest of the gluten free world! And I typed all of it out, because that's how much I want everyone to experience the delciousness. 

Mexican Lasagna

Ingredients:

• Vegetable Spray 
• 1 Pound Ground Beef (I used turkey, worked like a charm)
• Olive Oil (optional)
• 2 Cups frozen, canned or fresh corn kernels
• 1 can (15 oz) tomato sauce
• 1 cup salsa
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 container (16 oz) low-fat, small-curd cottage cheese
• 2 large eggs, lightly beaten
• 1/4 cup (1 oz) grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 clove garlic, crushed in a garlic press (I used garlic powder, and a lot because it's my favorite)
• 12 corn tortillas (8 inches in diameter)
• 1 cup shredded cheddar cheese

What to do:

1. Place a rack in the center of oven and preheat to 375. Mist a 13x9 glass baking dish with vegetable spray and set aside.

2. Crumble the beef (turkey) into a large nonstick frying pan and place it over medium heat. If the beef (turkey) is so lean it sticks to pan, add a little olive oil. Cook the beef, stirring, until it is cooked through and browned. Drain off any fat from pan. Add corn, tomato sauce, salsa, chili powder, and cumin to the pan. Stir to combine. Let the beef mixture simmer over medium-low heat until the flavors come together, 2 to 3 minutes.

3. Meanwhile, place the cottage cheese, eggs, Parmesan cheese, oregano and garlic in a medium-size bowl and stir to combine.

4. TO assemble lasagna, overlap 6 corn tortillas in the prepared baking dish (I actually ended up using 8 because I wanted the whole pan and sides covered and it worked out just fine- so do whatever makes you happy). Spread half of the beef mixture evenly onto the tortillas. Spoon all of the cottage cheese mixture on top of the beef layer and spread evenly. Layer the remaining corn tortillas over cheese mixture. Top the tortillas with remaining beef mixture. Cover with foil and place in oven. 

5. Bake until it heats through 30-35 minutes. Remove and sprinkle with cheddar cheese, then replace foil to let lasagna rest for 20 minutes. Any leftover lasagna can be reheated to an oven preheated to 350; it will take 20-25 minutes. 

*For a dairy free lasagna, substitute dairy free cream cheese, such as Better Than Cream Cheese, for the cottage cheese and omit the Parmesan and cheddar cheeses. 

pumpkin spice cookiez!

I  made these over the weekend, because there was stormy weather and it made me feel like it was fall. I also had a crafternoon with a friend, and wanted to bring something over to inspire. I took the cookie recipe from one website and the drizzle-icing from another, and came up with these light & addicting things: 

They're supposedly low-cal, and I hope so because I ate my fare share. Also, because I like to really taste the spice, I added way more pumpkin pie spice & also added allspice- so if you really want that kick, I would suggest doing that as well. I also didn't have chocolate chips on hand for some crazy reason, but I'm sure that would add a nice touch. Enjoy! 


Low-fat Pumpkin Spiced Chocolate Chip Cookies
adapted from skinny taste

Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 171.4 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.7 g • Fiber: 1.5 g • Sugar:25.4 g Sodium: 113 mg

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/8 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp butter, melted
• 1 egg white
• 2 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°. Lightly spray 2 cookie sheets with cooking spray. In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Drop by level spoonfuls about 1 inch apart onto baking sheets.  

Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
Makes 2 dozen cookies.

Frosting/Glaze:

adapted from  group recipes 

Ingredients:

- 2 cups confectioners' sugar

- 3 tablespoons milk 

• - 1 tablespoon melted butter 
• - 1 teaspoon vanilla extract 
• (I also added allspice to this mixture as well-trust me). 
• Directions: 
• • Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Homemade VitaMuffins

Well. With all of this hurricane Isaac talk, rain, dreary weather, homework ADD, etc., it naturally put me in the mood to bake something. Trying to continue to make healthy choices even with dessert, I stumbled upon this recipe and because it is a ketterman fave, had to try: 

And couldn't believe how they really taste just like these:

So by making them yourself, you could save millions $$$. And here is the recipe:

Triple Chocolate Chunk Muffin Knock-Offs/VitaTop Muffins

adapted from this blog

Ingredients:

• 1 3/4 c oats
• 3 egg whites
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia (I used Stevia). 
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Directions: 

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin 

Cheesecake Bites

Oh yeah, I have a blog! I almost forgot. 

But I remembered, because on Mother's Day, I was in charge of the desserts as usual and found one on pinterest that was such a hit I had to share. My Dad cooked out and used veggies from his garden, (please see worlds cutest squash to your right). 

So for my cheesecake obsessed   
mother, I found these adorable miniature bites(So I have a serious addiction with tiny things, sue me). Try them if you want to taste heaven. Unlike those closest to me (husband+mom), I am not a huge cheesecake fan, but I dominated 10 of them myself in maybe 8 minutes. (See recipe below).

Recipe: 
Adapted from this blog

Ingredients needed:
For the strawberry topping:
2 cups of strawberries, chopped
1/8 cup of sugar
For the Cheesecake Bites:
1 8 oz package of reduced fat cream cheese, softened
1/3 cup of sugar
1 tsp of vanilla
3/4 cup of cool whip lite
30 mini fillo shells


Instructions: First, chop the strawberries and mix in 1/8 cup of sugar. Set aside in fridge. Then, beat the cream cheese, sugar and vanilla together, and then mix in the cool whip.Using two spoons, add around a tablespoon of the cream cheese mixture to the fillo shells.Chill in the fridge for about an hour. When you are ready to serve, top with the strawberry mixture. Done! 

weeknight tacos

I love the smitten kitchen food blog a lot, but I think I found one of my fave recipes of all time. I've mentioned before that me and rands are part mexican in our diet. Probably more like 90% of the time. So we've been trying to reduce our eating out, because when we do this happens, which is great, but probably not the best decision every time:

I stumbled upon these, and besides being painfully easy to make, they were prob the most delicious tacos I've ever made. And it looks like I know how to cook too which is even better. So if you only have 10 minutes, $10, and want to look like a pro chef- try these. They're so good, vegetarian, pretty healthy and you will be a hit for life.



*Side note: If you like tijuana flats, or at least their sauce, my rad boss gifted randy with this, which he is excited to try on these bad boyz. He bought it in china town for super cheap (compared to buying it at TJ's), and it is comparable to the Smack My Sweet @$$ (censored for all the children who read this), sauce. I just shared a major secret, so you're welcome.

Crockpot: Vegetable & Chickpea Curry

I finally tested out my new crockpot my husband gifted me for Christmas that I had been asking for. I never thought I'd be into them, but for a small fam of 2 that are on the go a lot, it really is perfect (and good for the budget too, it makes good left overs!). I've been trying to find some healthy recipes that weren't soup, and finally stumbled upon this one. It was really delish. I do however have a larger one than the recipe calls for which didn't seem to matter, made it sans the serrano chile (didn't have one), and I also made brown rice on the side which I combined together after everything was cooked. It made for a more filling dinner and a just all around nice touch. Try it here.

Butternut Squash Lasagna

I am trying to make dishes that have left over potentials, since it's just the two of us. I like to make some regulars that have a twist, and this butternut squash lasagna was just that this week! It says to use two pans, but I just stuck it all in a 9x13 incher, and was good to go. It was delish and lasted us a few days. Highly recommend (this ones for you Sarah Jane). 

White Bean (turkey) Chili

I made this for dinner & it is a fave around here. If you're looking for an alternative chili recipe during these frigid Florida days, give this one a shot. It is actually called White Bean Turkey Chili, but I use rotisserie chicken instead. I like the taste better and it's easier for me. Find it here. 

Prepare all the herbs/veges first.

Your eyes will do this too after the onions.

Cook.

Done. Enjoy!

new years cleanse

Go here- good luck!
Gwyneth Paltrow's Cleanse

food trucks: orlando

food trucks: orlando




As promised, here is a small review of some food trucks we have experienced. Orlando is pretty small, so they are pretty easy to stumble upon. And they are prob the kewlest thing going right now, since we're in the south (get trendy things last).

Anyways, we hit up one of the last couple food truck bazaar deals and we tried a few new trucks. Specifically a portobello sandwich with corn salad from Travelling Gourmet & a french onion grilled cheese from the Treehouse Truck, (also a pumpkin cream cookie, not pictured from Batter Bowl). Nothing too crazy, but the fact we can split everything, it's like fast food but better and everything just tastes better & different. So, drool: 

Portebello

french onion grilled cheese

(food in my teeth & I don't even care)

Not the most photogenic food, but he person on the other hand..

Cookies!

Monday evening my parents invited us to go to the weekly Audubon Park Community Market, they conveniently live walking distance, so that's fun. We have lived here forever and finally went. 

Aside from it being a little desert-like outside, it was enjoyable. We wanted to get coffee but thought that may send us over the edge, so Randy opted for a Tangerine Wheat beer (which was delish & refreshing), and I attempted to get a Japanese Popsicle from one of the food trucks bigwheelprovisions. Sadly, they were out (but free future pop on the house next time!), so I chose a chocolate chip cookie the size of my face instead, naturally. We ate/drank and watched a friend sing some chunes.  

My cookie was actually from another vendor there that they teamed up with, called bees knees sweet treats. I saw it featured on design sponge, so I chatted with the girl a bit, and was inspired by her and her friend that just randomly started a baking business. Oh Someday.(Also, they bake out of the Redlight Redlight's kitchen-interesting fact of the day).

So I guess my current obsession is any baked good topped with sea salt. I know it's not a new thing, but it is for me, and it's the best. This face-sized cookie was as well, and now I want to put sea salt on everything. Lucky for me, the next night at bible study my dear dear friend Laura made the same thing (and didn't even know! friends are great). I literally couldn't stop eating them since they were more regular sized, and wish I felt at least a little embarrassed about it. But I didn't, and she used this recipe: nytimes (pictured on the left. And she said/it looks very involved, but I believe she omitted some of the flours & just used wheat and regular).


*Side note: If you're into those types of things, also try bluebirdbakeshop salted caramel brownies. The best. I'm already going into a diabetic coma thinking about all of this. I will post healthier things next time. Maybe.