Thank you!

Well, the votes have been tallied. The results are in.

(Drumroll)

I didn't make it.

Well, that sucks. But oh well.

There is always next year.

I want to thank you all so much for your votes. Really it means a lot to me to kow I have your support.

I love you all!

Here is me and my sister Eden at Rileys Farm in Oak Glen, Ca on Tuesday.

Eggplant and zuchinni Lasagna

Class . . . today we are going to talk about your colon.

Just kidding.

Not really. We are going to talk about something that directly affects your colon.

How many fruits and vegetables are you eating?

To find out how many fruits and veggies you should be eating visit http://www.fruitsandveggiesmatter.gov/

Honestly most Americans don't eat anywhere near the amount of vegetables that they should.
Ever since the "invention" of fast food back in the 50's people have gradually slacked off in their consumption of  veggies.

Eating gluten, corn, and soy-free limits, okay eliminates the ability to eat fast food. I personally find this to be a blessing. I used to eat a lot of fast food. At least a couple times a week, including eating out at different regular restaurants, but when my family went gscf (gluten, corn, and soy free) that all ended. Since then we haven't eaten out in 2 years. Now we eat fruit, vegetables, home baked bread, whole meats, real food. It's the best thing we've ever done. I could never go back.

You know what is the best thing about eating fibrous foods? Everything gets easier, if you know what I mean. ;) Plus, you lose weight, your skin has a healthy glow, and you have more energy. Where's the bad?

Now I'm not saying you have to eat salads every day, (even though I do) vegetables can be made into just about anything. Stir fry, casseroles, cauliflower can be steamed and whipped like potatoes, crudites with dip, in an omelet, celery and nut butter, zucchini pasta, and lasagna. Yesterday I made vegetable lasagna for the first time  . . . EVER. I made it with eggplant and zucchini. It was delicious! Even my 12 year old little sister went back for seconds. It was that good. Hopefully you think so too.

Eggplant and Zucchini Lasagna

2 large eggplant

3 zucchini

1 large bag Skim mozzarella cheese

7 cups Tomato Sauce ( I used a combination of Hunts crushed tomatoes and diced tomatoes)

1 1/2 Tbs Italian seasoning ( I make my own using equal parts oregano, basil, and marjoram)
1 1/2 tsp Fennel seed
1 medium can sliced black olives
1 c. shredded Parmigiana Reggiano

1. Peel and slice the eggplant and zucchini, bake on a baking sheet lined with foil for 20 minutes at 400F degrees.

2. Mix sauce, seasoning, and fennel in a bowl.

3. Combine mozzarella and Parmesan cheese.

4. Layer the eggplant, zucchini, sauce, cheese, and olives. I started with a little sauce, then eggplant, sauce, cheese, olives, zucchini, sauce, cheese, olives . . . . until you fill a large baking pan.

5. Bake at 400F for 35-45 minutes or until all veggies are mostly tender.

Check this and other recipe at Simply Sugar and Gluten free

VOTE NOW!!!!! please?

Hey everyone!


Guess what?!

The voting for The Next Project Food Blog Star starts today!!

So if you think I'm funny . . . Or you think I bake corn, gluten, dairy, and soy free . . . Or you think my food is delicious . . . then please click on the widget on the right to vote for me!

So go. Right now. I'll wait here. Oh and while your out voting for me and singing my praises, here's a video I think you might enjoy. But if your dairy free then just substitute Rice Malk for the title.

Gluten-free, Corn-free, Soy-free, Dairy-free Pumpkin Bread

I have always had a love/hate relationship with food. Overweight since I was 7, it seemed like I was always thinking about food. When I got older, my focus on food in general got worse. I started focusing on losing weight. Counting calories, working out, steaming veggies. I thought I understood eating and nutrition, but I didn't, not really.

Then my mom got sick.

She completely lost her ability to swallow. She couldn't eat or drink anything. She could barely get down water! My strong, beautiful mom started wasting away. It took us about a year of doctors appointments, emergency room visits, and "procedures", to find out that she suffered from food allergies. After adopting an elimination diet for six months we discovered my mom is allergic to 24 different things including gluten, corn, dairy, and soy. Finding out that you are unable to eat most of the things that the rest of the world eats is devastating! No more eating out, eating at a BBQ at a friends house, popcorn at the movies, food at the fair, or brunch with the family. Why live?

It's a huge job trying to figure out what you can eat on a rotation diet, not to mention dealing with swallowing difficulties! So I decided to take over making my mom's food. I was never really a big "cook-er" before I made this decision. My mom is an amazing cook. She's made homemade breakfast, lunch, and dinner's my whole life. I would go in and help her, maybe cut up salad, stir something for her, or open cans. Mostly I'd just watch. Watch how her hands moved when she crushed basil to add to soup. Watch her arms work when mixing a batch of chocolate chip cookies. See how quickly she moved when preparing multiple dishes. From watching her I learned how to cook.

I had a huge task in front of me. I had to find alternative proteins. Figure out how to cook different grains and vegetables in a way that she could swallow. Not to mention the actual cooking and baking. I also had to balance out her calories and nutrition.

Being forced to understand the role foods play in out health, completely changed how I thought about what I put in my body.

When I decided to start a blog, I knew that I didn't just want to talk about eating gluten-free or even soy-free. What I really wanted to is explore how changing our diets for the better will positively affect us. How eating healthy will make you  healthy and happy. Not to mention by making the food healthy and delicious . . . .well where's the bad?!

I think I should be the next Project Food Blog Star because I have a voice. A voice that needs to be heard. It's a voice from another time and place. A time when food was real. When the colors where genuine. A place where people are healthy and alive.

I cook and write the way people used to, the way we all remember our grandmothers (not mine, but maybe yours) cooking. Fruit, vegetables, protein, grains. Real foods. Whole foods. If I can trace it to the earth I eat it. Write about it. Period.

Also so many people in this country and beyond suffer from food allergies. 1 in 10 people suffer from gluten allergies in the united states alone. More and more people are finding out they have food allergies, and are searching online for something, anything to eat. If they could come to FoodBuzz and find hope and answers . . . What more could they ask for? If I were the next Project Food Blog Star these people will be represented, and I will do my darnedest to bring them the best food I possibly can!


What should I eat for breakfast?

People around the world ask themselves that question every morning. For the average person, a bowl of cereal or a pastry will do, but for allergy sufferers neither of these work. Most store bought cereals are full of gluten, corn, or so much sugar it will stop your heart. Gluten-free cereals, for the most part, taste like little cardboard bits floating in rice milk. Gluten-free pastry is a different beast entirely. Finding delicious pre-made gluten, soy, and corn free donuts or danish is as likely as finding a Slurpee in the middle of the Mojave desert!
So what do I like to do?


I bake delicious healthy breads and bars, freeze them and eat them at my leisure.That's right.
At any given time I have a freezer chock full of flax brownies, quinoa raspberry bars, scones, pumpkin bread, and cran-apple bread. I think that since we are coming on the fall season, I am morally responsible for telling you how to make the best quick breads you will ever have!

Pumpkin is really thought of as the underdog of the vegetable world. If it's not baked in a pie or flavoring the latest latte at a coffee shop, it's useless.
Well, all I can say is "Tutt, Tutt"! Shame on you for belittling pumpkin that way.


Don't you know pumpkin is practically a power vegetable?! Here are 5 reasons why you should eat pumpkin:

1. Pumpkin is loaded with fiber which helps lower cholesterol, heart disease, and helps with . . . Ur . . . other things.

2. It's orange color tells you it's high in beta carotene which research has shown helps prevent certain cancers.

3. Pumpkins contain lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging.

4. Eating an ounce of pumpkin seeds three times a week can lower your risk of an enlarged prostate.

5. 1/2 a cup of pumpkin seeds has 92% of your daily value of magnesium. Boo yah!

Hopefully 5 reasons are enough for you to realize you must make this bread!

Gluten-free, Corn-free, Soy-free Pumpkin Bread
From The Allergen-free Handbook
Makes 1 Loaf

1/2 c. Canola Oil
3/4 c. Agave Nectar

1 tsp Pure Vanilla Extract
1 1/2 c. Pure Pumpkin Puree
1 tsp Ground Cinnamon
1/2 tsp ground Nutmeg
2 c. Brown Rice Flour
1 c. Tapioca Starch
3/4 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1/2 tsp Salt 1/ c. Raw Pumpkin Seeds
1/2 c. Chocolate Chips

1. Preheat the oven 350F.
2. Combine the oil, nectar, and vanilla until it thickens.
3. Add pumpkin, cinnamon, and nutmeg. Combine.
4. Whisk together flours, xanthan gum, baking soda, and salt.
5. Combine dry to wet. Fold in pumpkin seeds.
6. Bake for 30 minutes rotate, reduce temperature t 325F. Bake or 40 more minutes.

Quinoa Salad and Home Baked Beans

I love the heat. I love the sun. And I love salads. Thats right, salads. I recently made a quinoa salad that includes all of my favorite things. It's mostly vegetables, but if you were to add some diced avacado or diced boiled egg this could be a tasty lunch. I made it a little easier on myself by buying a omelette mix of already diced vegetables from my favorite produce supplier, Washington Produce. You could really put any veggies in here that you went broccoli, beets, shredded carrots, or if your like my sister Sour Patch Kids.

 

Quinoa Salad

1 C. Organic Quinoa

2 C. Water

3/4 tsp Salt

1/3 C. Dried Cranberries

1/4 C. Diced Tomatoes

1/4 C. Red Onions

1/4 C. Broccoli Florets, small

1/4 C. Cauliflower Florets, small

1/4 C. Diced Celery

1 Tbs Red Wine Vinegar

2 Tbs Kalamata Olive Oil
1 tsp Salt
Fresh cracked Black Pepper

1. Bring water and salt to a boil. Add salt and quinoa. Cover and simmer for 15-20 minutes.
2. Allow to cool.
3. Mix in all the veg and cranberries. Season with salt and pepper.
4. Place vinegar, oil, 1 tsp salt, and pepper in a jar with a lid. Shake to combine. Drizzle quinoa mix with vinegarette, mix and refregirate.
5. Serve chilled.

I love baked beans but unfrotunately it seems as if all brands of baked beans contain someone non-baked bean related ingredients. Even top brands of baked beans contain caramel coloring, which is made with corn. It's ridiculous that they have to do this, especially considering how easy it is to make homemade baked beans. I mean can't we just keep our food the same color in a can as it is when cooked?! I don't care if my beans our only brown instead of mahogany brown. I really don't! So I decided to make my own.

Home Baked Beans

6 Cans White Beans
4 Slices Bacon (any flavor you like. Applewood smoked would be great!)
1 C. Light Brown Sugar
1/2 C. Molasses
1 Tbs Dried Minced Onion

1. Heat oven to 350 degrees.
2. Pour beans and juice into a baking pan deep enough to hold everything.
3. Snip bacon into small pieces, and add to pan.
4. Add molasses, onion, and brown sugar. Stir to combine.
5. Bake for 1 1/2 hours or until thick and bubbly.