YES!!!

Comments are back on! I can finally hear you guys! Oh, it feels so nice to have you back. So, so nice.

I’m truly sorry for all of you who actually took the time to write a comment that never made it through. I really wish that I could get them all back somehow and read them. You guys can’t even begin to imagine just how much I enjoy reading what you have to say.

I only hope that you haven’t cursed me too much when you noticed that your comment never made it to this site.

Oh, and please, please, don’t let that stop you from conversing or sharing your thoughts and impressions with me in the future.

‘Cuz THAT would be a disaster.

Let’s just pray that this never happens again.

Now, on with the eats, shall we? Care to guess what’s for dinner tonight?

Chicken, what else?

I guess I better warn you right away, I’ve been on this big chicken kick lately.

So of course, a few recipes involving chicken are to be expected in the next few days. I promise not to give them to you all at once…

This recipe here hardly qualifies as a chicken recipe, though. It’s more like zucchinis and mushrooms with a few pieces of chicken. I was in the mood for LOTS of zucchinis, that night.

Alright, alright, I fess…

I had LOADS of zucchinis to use up. There. I said it.

Still, I’m real happy I did, because trust me, I wouldn’t even take one out of the ingredients list. It was just perfectly good with all the huge chunks of courgettes, big pieces of mushroom and jumbo cashew nuts.

Talk about amazing texture!

The flavor combination was just superb too. I mean, you have cashews, almond butter, sesame oil and toasted sesame seeds… so of course, a very intense nutty flavor is to be expected. But, it also has just what it takes of a tang zing from the vinegar as well as a serious hint of heat kick from the Sambal Oelek.

Perfect combination if you ask me. And talk about healthy, too! I would honestly not change a thing.

And I will honestly be making this one again…

And again…

And again!

Most of these bugs you don’t see… Some, however, you do get to notice. I really wish you didn’t, but hey, It comes with the territory, they say!

One of the most obvious ones, the one that would be of utmost importance to me, comes with the fact that the comment form isn’t functionning at all.

I was really hoping that the situation would be really temporary and that no one would even get to notice, but it has been well over 4 days now, and still, no sign of improvement…

FOUR DAYS WITHOUT HEARING FROM ANY OF YOU GUYS!

I feel completely, totally disconnected. Deserted. Lonely. Sad, even.  I just hate that feeling of helplnessness, of not being able to communicate, to connect with you guys. I just miss you all tremendously.

It’s like blogging has suddenly lost all its meaning. This place is just sooooooo empty without you all.

I think I don’t handle being kept away from those I care about all that well…

I can’t wait until you all get your voice back. I think I will be performing a little dance on that day!

Until then, I can’t let you hand dry, now, can I? Of course not!

So let me give you a quick little recipe here, one that speaks of the hot summer days to come, one that features one of my ultimate favorite summer foods: watermelon! I eat TONS of that in the summer. That, and cantaloupe! You can be certain that you will always find one or the other, if not both, when you open my fridge during the warm season.

This salad really comes together in no time, is SUPER refreshing, and doesn’t even really require a recipe. It’s just extremely forgiving! Add more of this, a little less of that… it doesn’t really care, it will let you eat it just the same, and I’m sure that it will taste just as good, too!

Seriously, I think that I will be having this salad VERY often this summer. Breakfast, lunch, dinner, snack, you name it. It’s just PERFECT!

Easy, light, refreshing, satisfying.

Can you think of a better summer dish?

Yeah… I know… you can’t even answer that one!

God I hate that. I can’t wait until you all get your voice back!

When that happens, I hope you all talk to me at the same time!

Make me dizzy with your words!

Or try to.

But lately, I’ve been relying more on fish, seafood, nuts, dairy and whey for my protein intake.

I think I need to reinstate chicken.

Plus, I’m starting to think that I may want to do lean beef once in a while, too. Like once or twice a month. Not quite sure as to why, but I’ve been having major cravings for the stuff lately, and I’m right about to give in.

The thing is, though, you see, I have moral issues with eating meat. It’s like I feel I have to eat some, because I know, or think, that my body needs the protein, but I hate doing it because one, animals have to die in order for me to do that, and two, said animals are, more often than not, treated poorly and fed all sorts of nasties…

So what I really need to do is find a good farm in my area where I can buy good quality meat on a regular basis. I shall investigate that over the summer.

But in the meantime, I’ll stick to chicken once or twice a week and lean beef once or twice a month.

Let me tell you though, if chicken is always going to be as good as it was in this last dish, I might be tempted to have it more often than that!

Not only was this dish super tasty AND super healthy, it also came together in no time at all. Makes it really ideal when cooking for one… but really, would be just as easy to make for the entire family.

Now, I have to admit that this is the kind of dish that I “normally” would have served with a side of rice, so it felt kind of weird having it on its own, but to be honest, I can’t say I missed the rice at all.

Looks like I’m really getting used to this “easing up on grains” thing… It’s turning out to be much easier than I thought it was gonna be.

However, if you want to serve this with rice, just go ahead and do that. It will be plain glorious! I would opt for brown basmati, if it was me. Be warned though… if you choose to do the rice, you will have more than enough chicken for two people…

Especially it was a very generous serving to start with.

So of course, it will come as no surprise to you if I say that, when I saw this recipe for Spiced Buckwheat Pudding on Nora’s Natural Noshing, it was like, I had to try it. HAD TO!

Now, if you’re on the same page with me, then you’re already sold. Every thing I say beyond this point is completely unnecessary. I’ve already lost won you. You’re not even reading anymore: you’re checking out the recipe, drooling all over your keyboard. Perhaps you’ve even headed for the kitchen and have all the ingredients, pans and measuring cups all layed out across the counter.

For those of you who are still reading, I don’t think that it will take much to convince you that you MUST try this.

This is one seriously creamy, smooth, chewy, sweet, spicy and tasty warm breakfast cereal. And yes, it IS good enough to  be worthy of the name pudding. Hey, it would even make a glorious dessert, although served in much humbler quantities.

One tiny little word of warning, though. Don’t do like I did, unless you really, seriously dig the taste of Kasha.

For you see, this is actually my second time making this recipe…

The first time I made it, I was almost out of raw buckwheat groats (horror, I know!) and didn’t have enough to cover the entire quantity, so I added a little bit of kasha to make up for the difference. Well, I went about half and half, to be honest.

While it wasn’t so bad, the taste of Kasha was a teeny weeny bit way too intense for my liking. The second time around, I didn’t use any at all and honestly? I sort of missed it…

So the next time I make this delicious breakfast pudding (which will be much sooner than later, trust me!) I will add maybe just a teaspoon or two of kasha, just to give it a little hint of that toasty kick, you know.

And I might start playing around with the fruit and nut combinations also. I’m thinking banana walnut, apricot hazelnut, apple pecan…  spicy pumkin?

Droooooooool!

Oh, this is the beginning of a beautiful, meaningful and long-lasting love story. I can feel it!

As for that craving for a nice, warm bowl of creamy oatmeal? Gone!

Who needs oatmeal when I can have buckwheat?

It’s not that I don’t like the seed on its own, far from there!

In fact, I think that I prefer it, in its plain state, to rice, couscous or bulghur.

I find it has this lightness, this crunchiness and nutiness to it. It almost feels like it pops in your mouth when you eat it.

Oh, and it’s sooooo flavorful, too! I could eat it like that forever and wouldn’t get tired of it.

Maybe the fact that I like it so much in its “bare” state is precisely the reason why I feel the need to cook with it so much. It makes for a much interesting base ingredient.

Funny thing, though, is I really don’t care for quinoa flour. I haven’t been impressed with it so far. I prefer to use the whole seed, cooked and cooled.

When I recently went on a kale craze, I got a major craving for quinoa patties crumbled over shredded kale, with a little bit of balsamic vinegar and extra-virgin olive oil drizzled on top.

The thing is, though, I also wanted shrimp… big time.

So what was I to do, I ask you?

Of course, I decided to join the two together and make a quinoa pattie that had shrimp in it.

Whoa, what a great idea that was!

These patties just literally explode with flavor. They are soooo insanely good, I swear, you’ll want to eat them for days on straight!

At least I did.

You see, this recipe makes 8 patties, and it was only me eating them. But then my daughter came home, tasted them and liked ‘em so much, I had to make a second batch right then and there, because there was not enough for the 2 of us…

That time, I decided to try them over watercress, instead of kale. Well… decided… Let’s say I was forced.

You see, I ran out of kale way before I ran out of patties!!!

For the record, I much preferred them over kale, but watercress also had its charm.

However, you don’t have to serve them over greens, you know. You could very well turn these patties into burgers.

I just know that they would be absolutely glorious.

Don’t get me wrong, I still like a little traditional, from time to time, but you know me and my LOOOOVE for unconventional!

Smoothies would be one place where I really like to go nuts and improvise. It’s just so easy to add a little bit of this and a little bit of that.

I usually tend to stick within more “normal” parameters, though, so I don’t share ALL of my creations with you. If I did, this site would be about nothing BUT smoothies.

Once in a while, though, I manage to come up with a flavor combo that’s just so good, I deem it worthy of sharing with the rest of the world.

It just wouldn’t be nice fair to keep it to myself.

Especially when someone out there is so eagerly waiting to get their hands on the recipe.

Right Joann?

You see, I can’t take all the credit for this one. It was Joann who inspired me once again during one of our conversations. Looks like she’s slowly turning into my “be all end all” source of inspiration for smoothies… well, as far as wacky and ingenious flavor combinations are concerned, anyway!

I’ll be honest, though, this one didn’t come to me easy. I had to make several attempts before I finally got the result that I was after. Every time I’d make it, there was always something missing. I mean, the taste was good and all, BUT… I don’t know. I just wouldn’t come together.

It was missing that little “je ne sais quoi”!

Then, one morning, I finally put my finger on it. AVOCADO! That’s precisely what it needed. It just made it nice and thick and creamy. It gave it the richness, the fullness that it was lacking.

This formula here has just the right amount of everything. It’s tangy, tart, creamy and sweet, and it’s got a little bit of a zing to it. The combination of the lime and ginger is so extremely refreshing, they make this smoothie absolutely perfect for the hot summer days to come.

In fact, I’m thinking I want to try and turn it into an ice cream. Oh yeah! Now wouldn’t that be something!

Now if you will please excuse me… I need to run upstairs and put that churner in the freezer!

Oh and say, Joann, start thinking of our next creation, will you?

The flavor combination was just sooooo amazing, I just HAD to make it into an actual decadent dessert.

Conveniently, I had also had the MOST decadent Caramelized Pear and Chocolate Pie EVER at my aunt’s place on New Year’s Eve.

I had decided that very same night, right then and there, that my life would never be complete unless I found a way to recreate that über delicious pie, using nothing but healthy ingredients, of course.

After I made the smoothie, the vision sort of became clear in my mind as to what direction I wanted to take tastewise.

What I really wasn’t certain about, however, was how I would get this super chocolaty, creamy yet super thick and unbelievably rich filling that I was after.

After all, coming up with a healthy ganache is no small task! How does one turn chocolate, cream and butter into something healthy?

I was almost there, in my thought process, that is, but still… something was missing.

Then I came up with this super duper Decadent Chocolate Cake. It was just what I needed to finally get the EUREKA I’d been waiting for. I was finally good and ready to go ahead and attempt recreating my aunt’s incredible pie.

You know what, guys?

I think I succeeded. With my very first try.

This, in my opinion, is one dessert that is soooo good, so tasty, so rich, creamy, chocolaty and sweet, you will never believe that it’s actually good for you.

To be honest, I even find them to be a tad too sweet… but that’s just my taste and I’m a little insane in the membrane, you know. I actually enjoy cocoa powder in its pure, unsweetened state.

So I guess I’m not really a reference…

Still, I think that the honey and the date paste confer a very ample amount of sweetness to the dark chocolate “ganache” and the caramelized pears really help freshen up and cleanse the palate, thus making the whole thing a tad “lighter” to eat.

Don’t get me wrong, though. This is one seriously rich and decadent dessert.

I doubt you’ll want to go for seconds. Then again… I may be wrong.

I can’t say I haven’t considered!

OK, sorry for the millions of pictures, guys… I just couldn’t make up my mind!

This new crust recipe is very, very similar to the one I used in my Asparagus Quiche, except this time I used coconut flour instead of quinoa and I left the baking powder out, since I wanted a bit of a thinner crust.

I was in the mood for a very rustic little pie, made with caramelized sweet potatoes and apples as the main ingredient. And since I find chestnuts go so well with sweet potatoes, I decided to add some of that too!

Then I debated for a little while as to whether or not I wanted to add a binding agent in there… I finally, well, after consulting with my mom and daughter who were eating with me that night, to not use one and leave the filling all loose, just like that.

This made for an even more rustic pie, almost kind of like a hash in a crust.

AB-SO-LU-TE-LY LOVED IT!

I could’ve eaten this for ages.

That filling was exactly what I had in mind. Sweet, creamy, nutty and a little bit tangy… I’m really happy I decided not to use a binding agent after all, it was like an avalanche of textures and flavors, quite literally.

As for the crust, it was typical of just about anything that calls for coconut flour. It had that very particular smooth / dry texture… you know. If you are a fan of coconut flour, you understand exactly what I’m talking about. It might not be the easiest crust to work with, but its overall yumminess makes the effort very much worthwhile!

Another thing that I really liked about this dish is that it was just as good fresh out of the oven as it was right out of the fridge when I had leftovers the next day.

This makes those lil’ tartlets an ideal choice to bring to work for lunch. Nothing like a lunch that doesn’t need to hit the “ever-highly-sought-after-and-always-being-used-when-you-need-it” microwave oven. I don’t have that kind of patience, and to be honest, I’m not a huge fan of microwaves period. I try and avoid using them as much as I can. When I do, it’s always for very short periods of time.

All in all, I was VERY pleased with this experience!!!  I would redo them again in a heart beat… but I have other plans in mind for my next batch of almond pulp.

What’s that you ask? Oooooh… it’s a glorious plan, I can tell you that much.

We’re talking one of my all time favorite dishes. OK, I know, they’re all my favorites. You’re right…

But this one is the best, really.

I’m talking pizza here, guys. I’ll be attempting that this week-end.

My very first attempt at creating a grain free pizza crust.

Let’s hope it turns out!

AAAAARRRGGH!!!

There, I feel better… I think!

For tonight would be one of those nights… you know the kind when absolutely NOTHING seems to be working.

And when I say nothing, I’m not kidding.

EVERYTHING about this post seems to be going wrong.

I’m trying to upload images, but keep getting this stupid HTTP error… been at it for over an hour, to no avail. Getting a bit furious, I figure alright, forget this, I’ll just take another route and host my images elsewhere this time ’round. Let’s get busy writing that recipe instead.

So I call the plugin, start writing the recipe in the little box, write, write, and write some more. Finish writing the recipe… so far so good.

At least THAT went well and is ready to go!

NOT!

Somehow, I managed to click OUTSIDE the plugin window, and just like that, poof! without so much as a tiny little warning, the window disappeared, gobbling my entire recipe as it went.

Now I’m just sitting here in total disbelief.

I should just plain give up, shouldn’t I? For this sure would be a tough night in the life of a food blogger who wanted to go to bed early.

But no way, I will not have that!  This thing will not win.

I will share this recipe tonight.

You know why?

Because it’s soooooo worthy of being shared, and this poor thing has been sitting in my “upcoming projects” box for way too long. It’s about time I set it free and reveal it to the world in all its magnificent glory!

OK, I might be pushing it a little. But seriously, have you ever seen a kale salad looking so pretty before? I think it’s almost too pretty to eat! Looks like she’s all dressed up and ready to hit the beach, all girly and sexy that she is.

And the good thing is it tastes just as good as it looks.

With all these tropical accents, in the shape of strawberries, mangoes, pineapple and coconut, that one definitely makes for a very appropriate dinner on a warm summer night… or a superb salad to bring to a family picnic at the beach!

I can almost smell the sunscreen lotion and the ocean just looking at it.

Can’t you smell it too?

(and now… to hit the publish button before everything blows up in my face… or the power runs out!)

While our time together has been fulfilling in every possible way, as well as LOADS of fun, it was also way too short.

Sadly, vacation time is now over.

I have to admit that I’ve really let loose and taken a break, a HUGE break, from my usual healthy and clean lifestyle. I’ve been eating at very irregular hours and my food choices were not necessarily guided by their nutritional value, if you get my drift.

I also may or may not have had a little bit too much to drink on a few occasions…

You see, my friend got me to discover just how marvelous the union between Bombay Sapphire (my all time ultimate favorite gin), tonic water and fresh lime juice can be. OH! How I wish I could say I didn’t care for it! I had even warned my brains beforehand, you know, and told them that we were not to like the stuff, no matter what… Pfft! Looks like they turned against me and decided to go with my friend on that one!

Hmpft. I shall revenge!  Now it’s nothing  but green tea for the next 2 months. That’ll teach them! Oh, wait… I happen to like green tea. Darn. That won’t work! I’ll have to think of something else.

I’ve also indulged in one of my biggest weaknesses: CHEESE!

But seriously, take a look at this pile of deliciousness: whole grain bread (oops, yes, grain! I’ve had some of that too… told you I’ve let loose!), St-André Cheese, topped with half a dried apricot, dried prune, pecan, walnut, a few sprigs of rosemary and a drizzle of honey to top it all off…

Could anyone possibly resist that?

Hey, all my food choices weren’t as bad, though. I haven’t been SUCH a bad girl after all, you know. I’ve revisited a lot of my old recipes, and have enjoyed quite a few salads too! Salmon was on the menu, as well as chicken, and shrimp, and LOADS of veggies. Oh, and buckwheat too, but that didn’t fly too high with my friend. Looks like we’ll have to give it one another go. This buckwheat lover simply HAS to make them a believer! 

Ten days went by so fast, it’s not even funny. It seems like we barely had time to get anything done… I didn’t even have time to have them try quinoa… and even that ratatouille didn’t happen after all. Looks like I’ll have to invite him again!

Hey, at least we DID have the chance to work on a couple of projects…

Care to take a peek?

First, we have home made vanilla…

And these amazing Caramalized Pear, Chococolate, Goat Cheese and Honey Tartelettes.

Should I let you in on them? Yeah, I guess I should. They happen to be healthy! Not only that, they are also grain free, gluten free and refined sugar free!

For real! Of couse, I will share the recipe soon!

I also made this crazy good carrot cake for my mom’s birthday, but sadly, because the icing wasn’t healthy enough for my taste, I didn’t even write the recipe down. Now I really wish I had: not to toot my own horn, but this was clearly the best carrot cake I’ve ever eaten. I’ll have to try and replicate it…

Last but not least, I came to realize that the date paste I used in my decadent chocolate cake was causing a lot of confusion, so I decided to make a new batch and document it in pictures. You know what they say, a picture is worth a thousand words…

Plus, I think I’ve already used my quota of words for this post…

So here goes… lots of pics, very few words.

First, pack your pitted dates real tight in a Mason type glass jar. I was able to cram about 450g in a half liter jar.

Then, pour water over the dates until the jar is really full. I used about ¾ cup. Make sure you fill it right to the top then cover and refrigerate for at least 12 hours.You can also mix in any other dried fruit, such as apricots, figs, cranberries or raisins. This will slightly change the taste, texture and sweetness level of your paste. Just use whatever ratio you want. So long as it fits in the jar, you’ll be alright!

In this case, I chose to use about 75% dates and 25% California Raisins, for a bit of a sweeter paste.

After the fruits have soaked for at least 12 hours, simply process them on high speed in your food processor, for about 5-8 minutes, or until smooth and creamy in consistency. The longer you process, the smoother and creamier your paste will be.

When desired consistency has been attained, transfer back to glass jar and keep in the refrigerator for up to 3 months. (That’s if you can keep it that long… you will want to use that paste everywhere, and will probably end up eating it by the spoonful too!)