FoodFash

Adventure Begins in the Kitchen

Easy Peasy Chicken Snack

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Healthy Snack

There are only so many walnuts and pistachios I can snack on throughout the day before I become oh so bored.  But then I went tubing last weekend and had the fear of not only being bored, but starving.  So I picked up some boneless, skinless breasts and created a rapid snack that I could take with me on the river.

Chicken Seasoning

I’m really loving the spices and freeze-dried veggies/herbs I picked up at a spice shop while in Milwaukee and thought they’d work well with what I was trying to accomplish.  The Caribbean Calypso Seasoning is so vibrant and perfect for seafood and poultry. Perfect.  And the freeze-dried scallions are more addictive than you could ever imagine.  They’re like the way healthy version of french fried onions.

Seasoned Chicken

I boiled the chicken, cut it into cubes, sprinkled liberally with both seasonings, and packed away in to-go containers.  This snack was filling with a flavor that kept my attention.

A Spiralized Meal

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Spiraled Zucchini Casserole

I’ve been admiring others’ perfect veggie noodles/spirals a lot lately.  Like a lot, a lot. Enough to order another gadget that will undoubtedly crowd my cabinets to the point of kitchen avalanche.

Spiralizer

But after my first spiralizing experience, I have a feeling that this tool will be used often enough to stay front and center.  It may even find a permanent place next to the Blendtec that’s used almost daily.  Seriously.

Roasted Veggies

It is unlikely that I’ll go all out with recipes like the one pictured in this post {Inspiralized’s Baked Zucchini Pasta with Pancetta, Olives and Broccoli} on the regular. But I would like to have a stock of simple zucchini noodle {or other vegetable noodle} dishes that I rotate throughout the week.

Sauteed Pancetta

But if you’re looking for a gluten-free, dairy-free comfort food casserole, this recipe {using coconut oil in place of olive oil and macadamia nut ricotta in place of milk ricotta} is the way to go.  Topped with an egg, I bet it would become an extra delicious breakfast dish as well.

Vegan Ricotta

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Vegan Ricotta

I was within days of developing a food-crush on ricotta cheese when the doc not-so-subtly suggested that dairy should leave my diet {a post for another day}. Luckily there are plenty of folks out there in the same boat that have been creating dairy substitutes in my absence – like Nom Nom Paleo.

It’s amazing that macadamia nuts, lemon juice, water, and salt can be whipped into something so ricotta-like.  A review of the recipe {and the recipe itself} can be found on Serious Eats.  But I’ll have to disagree with this review a bit.  If you use a Blendtec or Vitamix and purée, add a teeny bit more water, purée again, and repeat until white and fluffy – this mixture tastes much like ricotta. Add a bit of basil and, well, you’ve got yourself a darn good substitute.  

Peach & Pecan Chia Seed Pudding

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Vegan Chia Seed Pudding

If I had to choose between ice cream and pudding, it would be pudding all day, every day.  And any kind of {homemade} pudding – chocolate, vanilla, pistachio, tapioca, rice.  I like it all, but rarely have it in the house.

Medjool Dates

Naturally, the discovery of chia seed pudding blew my mind.  How a fiber and protein packed seed could taste so similarly to tapioca was beyond me.  This treat quickly became my new favorite thing to pick up from Snap Kitchen as a mid-afternoon snack.

Chia Seed Pudding

The ingredient label was simple enough that I knew I could recreate at home. Sweetened with dates, seasoned with vanilla and cinnamon, and garnished with peaches and pecans – this chia seed pudding is wonderful for both breakfast and dessert alike.

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