Refreshed & Rejuvenated!!

Hey!!! I'm BACK & feeling amazingly inspired!This post is just an update to whats been going on in my life..BUT don't worry, I'll start blogging my new recipes this coming week & there will be a few surprises :)

I've been a busy bee this past month:
Cooking:

Chicken, Asparagus & Sweet Potato topped w/ Bacon

Chicken, Brussels Sprouts & Sweet Potato topped w/ Bacon

Fried Egg topped with sauteed Brussels Sprouts/Bacon/Onions

 

Gluten Free Pasta w/ fresh san marzano tomato sauce

 Vacationing:

Mi Familia 

Hot Tubbing with Sis

Pit Stop @ The Salt Lick, Frio River, & Wimberly

Birthday Concert & Party:

John Mayer Concert & 6th Street in ATX

Ashlita & I

Birthday Din Din

My Birthday Party

I'm feeling 23! 

I just want to take the time to THANK the wonderful people in my life: Thanks to my parents who threw me an amazing birthday party, my sister for giving me the best birthday present ever (John Mayer concert tickets) and my friends who are always there for me when I'm happy or sad, whether its raining or the sun is shining..I LOVE you all very much & each of you mean so much to me.

During all this free time I've been drawing inspiration from my travels & from the people around me. I've been feeling a bit off track lately,I just can't seem to get back into my fitness routine nor have I been making the healthiest eating choices plus I've been ignoring the fact that I have to study for the GRE .. I'm basically delaying starting my real world duties aka getting a JOB.  However, I've put my big girl pants on and decided that I can no longer be a full time bum, its time to begin living life!


Heres to living out the dream!!
XO~Clarie

Meal Prepping 101- Protein

When I started meal prepping my last semester of college, I stuck to making simple, light, and easy meals because the last thing I needed to worry about was food. I came up with my own plan and tailored it to my dietary needs and based it on my exercise routine, thus this meal plan may not be suitable to everyone's needs but it surely can be used as a starting point or the very least for the recipe on how to prepare the food.

Here it is... what I eat on a daily basis for lunch and occasionally dinner- protein (Chicken/ Steak), carbs (Brown Rice/ Sweet Potato), & my chosen veg. for the week (Broccoli/Asparagus/ Zucchini) & sometimes a side of mixed greens/spinach with my homemade lime vinaigrette (recipe to come!).

When I meal prepped, I found it easier to designate one day (usually Sunday) to cook all my protein/carbs/veggies and pack my salads & vinaigrette and any other snacks (trail mix, chips, veggie sticks, fruit salad) I would need for the week. The question of freshness always comes up-I never had a problem with prepped food spoiling within the week but if you are worried about it then just prep every two days. How does the food taste? There are two kinds of people: those who don't mind eating previously cooked food & those who prefer fresh food. If you are the latter then it will take your taste buds some time to adjust- no biggie the food is still delish & you'll be happy to have a meal after you come home from a crazy gym sesh/ long day at school/ stressful day at work.

Now, lets get to it shall we!

Shopping List 

• Chicken Breasts
• I buy HEB's organic/hormone free boneless/skinless chicken...believe me you can taste the difference but use what you like
• Steak 
•  I prefer a thick cut sirloin to BBQ on the grill, but if I'm cooking the steak inside I buy HEB's Angus thin cut steaks  
• Olive Oil
• Salt/Pepper 
• Additional spices/sauces (My Favs. listed below)

• chili flakes
• garlic powder
• Mrs.Dash 
• Tamari Sauce (Gluten-Free Soy Sauce)
• Sriracha Sauce ( Spicy Asian Hot Sauce) 

Let's get Cookin' 

Protein- Chicken/Steak
I like to BBQ, oven-bake, & stove-top cook both the chicken/steak it just depends on how much time I have. I'm going to go over the stove-top method in this recipe.

Chicken

1. Heat a skillet to medium-high heat & place a tablespoon of olive oil to heat up. 
2. Wash & pat dry the chicken. Salt/Pepper the chicken to taste or if your salt-free you can flavor it with a Mrs. Dash flavor/garlic powder/any seasoning. 
3. Once the oil is hot, carefully place the chicken on the skillet. Let cook for 5-7 minutes- you want it to form a golden brown crust on the bottom. 

     4. Flip the chicken & continue cooking until the juices run clear- cook another 5 minutes. If you are not sure the chicken is cooked, cut it in half & check! *** The more you cook the better you'll learn to determine when & if the chicken is cooked thoroughly. 

     5. Take off the heat & place on a plate lined with paper towels in order to remove any excess oil. 

Steak

1.  Heat a skillet to high heat & place a tablespoon of olive oil to heat up.
2. Wash & pat dry the steak. Salt/pepper the steak to your taste or use your preferred seasoning.****** When seasoning beef you want to wait until you are going to put it on the grill/stove-top/oven because as soon as the salt hits the beef it begins drying the meat out. 

      3. Once the oil is hot, carefully place the steak on the skillet. Depending on how you like your steak (of course I like mine well-done/borderline chard) depends on how long you wait to flip the steak over. I usually let the bottom brown & then flip it over. If the steak is thick then I cover it with a lid (the vapor cooks the inside of the steak) if it is a thin steak then it usually takes only a couple mins (2-4) on each side.

  

     4. Once the steak is cooked to your liking take off the heat & place on a plate lined with paper towels in order to remove any excess oil. 

     5. If your chopping the steak for a salad, wait until it cools down so that the lovely steak juices don't escape & dry out the meat. 

Stay tuned for the rest of my meal prep recipes!

XO~Clarie 

Brinner Time!

What is Brinner- like only the most delish mealtime ever!! Basically brinner is when you cook breakfast meals ( pancakes, eggs & bakey (bacon) , omelettes, etc.) for dinner. Everyone knows I don't eat breakfast anywhere except at my house because I find breakfast restaurants ( sorry Dennys & IHOP) creepy. Don't ask, I'm not sure why either. Anyways I love love love making breakfast foods because the combinations are ENDLESS!!

The main staple of breakfast is EGGS!! Eggs can be made several ways & with different ingredients which is why so many people prefer eggs as their morning protein source. I never used to have a problem with eggs nor did my allergy test come out positive for an egg allergy; however, I noticed food items with egg  (GF bread, pasta ,etc.) & my morning omelettes were starting to make me sick. This is common in many people who have a gluten allergy I later found out. So, I immediately cut out eggs and anything that was made with eggs and have been egg- free for close to a year.

I gave in last week and had my first omelet for brinner and let me tell you...it was AMAZEBALLS!! I'm slowly incorporating egg back into my diet ...here's to hoping I can tolerate them!! But enough blabbering, without further adieu I give you my super simple & tasty Asparagus omelet plus some awesome add-in ideas!!

Shopping List

• 1 cage-free/organic brown egg (or equal amount egg whites)
• 2 Asparagus spears
• 1 tablespoon earth balance vegan butter (any butter/oil you prefer)
• salt/pepper to taste
• Optional add-ins (My favs. listed below)
• BACON (Applegate Bacon is organic/hormone free & delish!)
• mushrooms (baby bellas add great flavor)
• chopped jalapeno/serrano pepper ***seeds=spicy,/remove seeds=less spicy
• chopped onions
• shredded cheese (I have yet to find a suitable vegan cheese alternative) 
• anything that fancies you that day, get cray!! 

Let's get Cookin'

1. Heat up a small skillet on med-low heat & place the butter in the pan to start melting. If the butter starts to brown take off the heat immediately!
2. Wash & pat dry the Asparagus spears. Little trick*** Bend the lower part of the asparagus spear in order to break off the dead (bad) part.You don't know what I'm talking about, okay just cut about 2-3 inches off the bottom of the asparagus spear. Cut the rest of the spear into 2 inch pieces & toss them into the butter bath. Cook for about 1-2 minutes or until they are a bright green color (halfway cooked) because they will continue to cook more when you add the egg. 

Asparagus in a butter bath

     3. Whip up your egg & add into the asparagus and butter bath. Don't stir! Let the eggs cook up for a minute or until they start to set. 

Stage 1

     4. Using a spatula, push one edge of the egg into the center of the pan, while also titling the pan to allow the liquidy egg to flow underneath. Keep repeating until most of the egg mixture is set.  

   

Stage 2

     5. Once the mixture is set and semi cooked,  run your spatula underneath the omelet and flip it over. If your not confident in your flipping skills take a plate large enough to cover the skillet & flip it on to it. Then simply slide the un-cooked side back on to the skillet.  

Stage 3- Almost done! 

      6. Cook for another 2-3 minutes depending on how you like your eggs. As always I like everything cooked thoroughly so I prefer my eggs well done. 

DELISH!!

*** I used a small omelet pan so I did not fold over half of the omelet, it cooked up like a pancake fluffy & light... I enjoyed every bite!!  

Additional add-ins: You can cook your add-ins before you add the egg or you can add the veggies & egg at the same time, its up to you & your taste buds! 

 ***Cook any meat (Bacon, Sausage, etc.) before adding the egg/veggie mixture!!

Combo #1- Mushroom/Asparagus

Combo #2 - Onion/Mushroom/Serrano Pepper

Combo #3- Bacon/Onion/ Serrano Pepper 

Here's to EGGS, all day err day!!

XO~ Clarie

Breakfast of CHAMPIONS!!!!

Sooooo, I didn't wake up feeling like P.Diddy because 1. the Spurs lost & 2. I indulged a little too much yesterday, but man the food was delish! Anyways, whenever I wake up feeling like a total fatty & not ready to take on the day I decide to whip up a batch of my healthy yet super delish OATMEAL and my day turns from BLAH to ^.^ !!

Shopping List

• Silk Coconut Milk (Vanilla, Unsweetened, or any nut (almond) or dairy milk)

• Bob's Red Mill GF Quick Cooking Oats

• Wholesome Sweeteners Light Agave 
• Optional add-ins (My fav. listed below) 
• Fruit: Bananas, Apples, Berries
• Nuts: Slivered Almonds, Walnuts, Pecans
• Dried Coconut
• Powdered Cinnamon 

** Serving size is 1/2 cup dry oats= 1 cup cooked oatmeal. 

Let's get Cookin'

1. Bring 2 cups of water and 1 tablespoon of agave to a boil over medium-high heat.
2. Once the water is boiling, lower temperature & add in 1 cup of Quick Cooking Oats. Stir Stir Stir!! 
3. Cook for 3-5 minutes, then add in 1 cup of milk. Keep on low heat for another 3-5 minutes.
4. Place oatmeal in your fav. bowl & Enjoy as is or add-in some delish fruit or nuts!! 

Favorite Oatmeal Combo (recipe courtesy of my bestie Ash)

1 mashed Banana

Sprinkle of Cinnamon

Topped with silvered almonds (I love the crunch!!)  

Banana Cinnamon 

Plain Coconut Milk Oatmeal

Heres to happy mornings & lazy summer days!!

XO~Clarie 

Wing'in it!!

It's game day baby! GO SPURS GO!! While many gather at their local Sports Bar or Buffalo's to enjoy copious amounts of wings, fries, & beer, I decided to host my own viewing party! Tonight's game day menu consisted of 3 flavors of wings ( Hot, BBQ, & Garlic Parmesan), 2 types of fries (Sweet Potato & Regular), and a veggie platter (ALL GLUTEN FREE)!  Let's get this party started!!

Shopping List

• Wings (amount varies depending on group size, but I estimate about 6 wings per person) 
• Wing Sauces
• BBQ ( I use HEB Brand Memphis- GF)
• Franks Original Wing Sauce (GF)
• Homemade Garlic Parmesan (recipe below)
• Minced Garlic
• Olive oil or Butter ( I use Earth Balance Vegan Butter- GF & Dairy Free BUT you can use regular butter as well)
• Corn Oil ( or any oil you prefer but it must tolerate high heat ie: Corn, Grapeseed, Coconut) 
• Sweet Potatoes (**general rule for potatoes: 1 potato per 2 people, but it depends on the size)
• Idaho Potatoes
• Veggies-Julienne'd- fancy term for cut into matchsticks
• Celery
• Carrots
• Dressings/ Dipping Sauce (Optional)

Lets get Cookin' 

Wings:

1. Heat about 3 inches of oil in a deep pot over medium-high heat, or heat up your fryer. I test the temperature of the oil by placing the handle of a wooden spoon in the middle of the pot. If the oil bubbles up around the edges of the handle it is ready , if not wait a few more minutes. 
2. Place the wings in a bowl and rinse with cold water. Drain the water and pat dry the wings in order to avoid a crazy hot oil/water fiasco! 
3. Once the oil is hot, carefully place the wings in the fryer. Keep turning the wings until they are a golden brown, which takes about 10-15 minutes. You want to make sure they are cooked thoroughly!!! If your not sure take a wing out and check it. I'm very careful with chicken, so I tend to OVERcook it just in case. 

   

   Golden Brown Wings

     4. Once the wings are cooked, place them on a paper towel lined plate or rack to drain the extra oil. 

     5. Meanwhile, place your sauces in a deep bowl/dish. Toss the semi-hot wings in the sauce and place on a baking sheet. 

     6. Turn the oven on to warmer, or a low setting (250-300 degrees) just to keep the wings hot while you cook the rest of the wings. 

My Garlic (without Parm) Wings!

Garlic Parmesan Sauce- Yields Sauce for about 15 wings

1. Place about 3 tablespoons butter (regular or vegan) and 1 tablespoon oil (light tasting oil-olive or canola) in a pot over medium-low heat.
2. Add about 3 tablespoons minced garlic (depending on how garlicky you want them) to the butter/oil mixture.
3. Continue to stir for 5 minutes. If the garlic is cooking too fast (starts getting golden brown), remove from heat. 
4. Strain the garlic/butter/oil mixture over a bowl and viola! You have Garlic Sauce! 
5. Toss wings in sauce & sprinkle with fresh Parmesan (if dairy free-enjoy the wings as it!)  

Fries, Fries, Fries!!

1. Heat about 2 inches of oil in a deep pot over medium-high heat.  
2. Wash & peel sweet/regular potatoes and pat dry.
3. Cut potatoes into large matchsticks.See picture below. 

     3.  Test oil temperature by CAREFULLY placing a fry in the middle of the pot, if the oil bubbles up around it, its ready, if not wait a couple more minutes. 

     4. In small batches, place the fries in the oil and gentle keep turning them over until they are golden brown. **Make sure not to crowd the potatoes in order to get that perfect, crispy fry!

     5. Once the fries are done to your liking (soggy, crispy, etc), place them on a paper towel lined plate or rack to drain extra oil. 

     6. Place them in the warmed oven while cooking the other batches of fries!

Let's EAT!

Veggies

1. Wash & peel the carrots and celery (don't peel celery, obv!) . 
2. Julienne them. See picture below. 

Julienne= Cut into Matchsticks!

     3. Place them nicely on a party tray with or without your fav dipping sauce & Enjoy!

These wings & fries will def. be a hit at your next party or family get together!! They may not be figure friendly, but hey, enjoy yourself once it a while! 

  

XO~Clarie 

So it begins...

     After months of wanting to document my journey & friends begging for my recipes...the time has come, from my kitchen to yours I will be delivering scrumptious allergen friendly recipes plus anything else that I fancy on a daily basis. I've always enjoyed cooking and baking for family and friends and I'm a people pleaser by nature. Putting a smile on others faces through food gives me a high that even pot smokers would envy!
     About 3 years ago I was diagnosed with having multiple food allergies including gluten, dairy, lemon, honey, cucumber, sesame seeds ,and shellfish (now you know what can kill me :/). I know the first question is "What the hell is there left for you to eat?" Through this blog, I'm hoping to show you that having multiple food allergies did not limit what I could eat, it did just the opposite. Through research, I've found I do best consuming grass-fed/natural chicken and beef, organic veggies/ fruits, but of course my pantry still contains those not-so-good for you gluten free (gf) products (ie. chips, cookies, waffles,etc). 
    As a former college student, I had to learn to make fast,healthy, delish meals that would deliver the essential nutrients I needed throughout the day at school, which propelled me into the life of meal prepping. Now out of school, I have no real need to meal prep because I have the time to enjoy a freshly made meal; however, I still find that meal prepping allows me to know exactly how much food I am eating throughout the day, plus it helps me make healthier food choices. Instead of reaching for that mocha chocolate cupcake ill choose a baggie of my trail mix (yum..so satisfying..said no one ever!). 
     Now that I basically told you my whole life story, I hope you will enjoy cooking and baking my recipes as much as I do and bring a smile to your kitch from mine!

 XO~Clarie