Family Cooking with Addie Gundry Recipe Books

Happy New Year!

2018 is here! Are you ready for a healthy, powerful, and enlightening 2018? I know I am!

This year I want to re-focus on healthy eating. Last year with the move to the UK, and a new house, new job, new everything it was hard sometimes to keep on track with healthy choices. But this year I am back to it 100% (ask me again in June, and we will see, lol) You can find lots of ideas posted daily on my IG stories (@Onixjihane) and on my Healthy Eating for Kids and Families Facebook group and Pinterest board (will post links at the end)

Whether you and your family choose to eat a vegetarian, vegan, gluten-free or traditional diet is entirely up to you. YOU and only you know what is best for you, make sure to be informed, there are so many sources of info online where you can find more details on the benefits of each diet and decide if it is for you. However remember these are not fad diets, these are life-changing options to improve your overall health. That is why they have to be tailored to you and what works best for you.

My son and I tend more to the vegetarian side of things however we are not fully vegan. It’s a process and more importantly, I want him to try everything and judge for himself what he wants and doesn’t want to eat. It’s his body after all.

Anyway, back in November, I was approached by a publishing company (St. Martin’s Press)  with these two wonderful cookbooks by Addie Gundry. The books feature a range of delicious yet easy meals for children and families.  The books are beautiful, easy to follow, family-friendly and with lots and lots of ideas.

img_1995

One book is all about cookies (My son LOVED IT) it allow us to bond over family cooking time while getting our hands covered in dough and our hair covered in flour (why does that happen when I cook with him?) Our favorite? “Tropical Paradise Cookies” with coconut and lime! simply delicious and it doesn’t take long to cook ( 10 min prep time, plus 15min cook time) * I wish I had photos but I lost them when I reformated the camera! 

img_1993

The other book “103 Everyday Dinner Ideas” is a gem. I am a working single mum, so planning my dinner meals for the week is a must. One of our favorites was the “Grilled Romaine with Blue Cheese Dressing” yes! grilled lettuce! I did substitute the Blue Cheese with a milder cheese because my son doesn’t like blue cheese and I have certain cheese allergies. Another winner? “Mushroom Stuffed Grilled Potatoes” feeling the veggie vibe here? lol The book is not a vegetarian book so you can find chicken, beef and turkey recipes in there too.

img_1996

These books are the perfect addition to any recipe book library! You will find so many options to kickstart your healthy 2018 with delicious, easy foods for you and your family!

Links to my food dedicated networks

Pinterest Board 

Facebook Group

Instagram (I only post food recipes and ideas on the stories not in the actual IG feed)

xoxo

Jihane


More about Addie Gundry, she received a master’s degree in culinary arts at Auguste Escoffier in Avignon, France. She has worked for Christian Etienne, Daniel Boulud, Thomas Keller and Martha Stewart on management, restaurant openings, brand development, editorial, marketing and sales. In 2015 she was the winner of “Cutthroat Kitchen“on the Food Network. 
About the books
EASY COOKIE RECIPES: 103 Best Recipes for Chocolate Chip Cookies, Cake Mix Creations, Bars, and Holiday Treats Everyone Will Love (November 28, 2017, St. Martin’s Griffin, $19.99):Gundry adds elegance to no-frills baking with delicious results. From Apple Pie Bars to Red Velvet Thumbprints, and the best classic chocolate chip cookies ever, EASY COOKIE RECIPES shows readers how to use expert tips and shortcuts to make over a hundred types of cookies, plus plenty of customizations to make these recipes your own. Once you have your baking basics down, you can explore fun inventive types of cookies. This book is a collection of playful recipes that add to, change up, and make old recipes new and exciting, while maintaining what makes cookies classic.
EVERYDAY DINNER IDEAS: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love (November 28, 2017, St. Martin’s Griffin, $19.99): “Dinner. That word has many meanings. It can be that small window of time you have to feed the kids… hoping to convince your children to eat their broccoli before bath time. On the flip side, dinner can mean a first date, an anniversary, or even a birthday. Dinner can be a magnificent occasion, where the table is set with your finest china and crisply ironed linens. You can eat at 6 p.m. or 10 p.m. You can order pizza or poach lobster. Dinner is what you make of it,” writes Addie Gundry. With plenty of one-pot meals, dinners ready in under half an hour, and innovative flavor combinations to spice up your go-to proteins, EVERYDAY DINNER IDEAS is a home-cook’s best friend. Poised to become a go-to resource for busy people trying to cook delicious dinners, this cookbook is driven by the recipes home cooks search for most on the web, like lasagna, salmon, pork chops, and ground beef.
Advertisements

Eat Happy, Eat Organic : BOOM Awards (Plus Minestrone Soup + Veg Dumplings Recipe)

This post is in collaboration with the Soil Association and BOOM Awards 

If you have been reading me for a while you know I am an organic food advocator. I know it is not always possible to eat organic (prices, accessibility, etc) However little changes sometimes can make a huge difference. When my child was a baby (11 years ago) I made sure I only cooked organic produce purees for him. Why? Because I didn’t want any nasty chemicals in his little body, and organic is the way it was intended to be since the beginning of farming days. However back then there was less information and availability of organic foods in the local markets across the UK.

These are the dirty dozen, when possible try to buy this products organic:

The 2017 Dirty Dozen List 

EWG’s Dirty Dozen (1)

  1. Strawberries
  2. Spinach
  3. Nectarines
  4. Apples
  5. Peaches
  6. Pears
  7. Cherries
  8. Grapes
  9. Celery
  10. Tomatoes
  11. Sweet Bell Peppers
  12. Potatoes

Research released today by the Soil Association shows that 80% of British shoppers now believe  eating organic is beneficial and more shoppers understand what organic food is all about. Yay! progress! The increase in people choosing organic is being driven by availability, with organic food becoming easier to find in shops. More and more chefs, restaurants and cafes are also choosing organic, as well as food writers who are increasingly featuring organic ingredients in their recipes.

BOOM Awards (Best of Organic Market Awards)

With the continued increases in both the originality of how organic food is being offered and the exciting products now available, the BOOM Awards (Best of Organic Market Awards) celebrate what’s currently happening in the market as well as encouraging future innovation. Winners last year included Davenport Vineyards, Waitrose, Plenish Organic Cold Pressed Juices, and Booja-Booja organic truffles. The most hotly contested award is the Nation’s Favourite, a public vote to find the most popular organic product in the shops.

“The findings are encouraging and show it’s a positive time for organic. More people buy organic food regularly with 39 per cent of shoppers making it a weekly choice.” – Soil Association Certification Business Development Director, Clare McDermott

The BOOMs are not just about what you can buy in the shops, more and more restaurants and cafes are also using organic and there are increasing ways to shop from box schemes to local independents, as well as growing ranges in the supermarkets and discounters alike.  The awards recognise all of this innovation and development.

The Soil Association needs the nation’s help to find the most popular organic product. Do you have any favorites? Where do you buy them? how often do you use organic? This is the people’s chance to nominate anyone they think deserves to win.

Nominations are open until 31st May and people can vote hereThe Nation’s Favourite

Now to the tasty yummy part! I cooked an (organic) Minestrone Soup with Vegs Dumplings and I have all the photos and recipe here so that you can too!

Organic Minestrone Soup + Dumplings (RECIPE)

Soup:

  • 3 tbsp organic olive oil
  • Sprig of thyme Bay leaf
  • 1 tbsp parsley stalks 2 onions, diced
  • 2 carrots, diced
  • 2 sticks of celery, diced
  • 1 small organic swede, peeled and diced
  • 150g tinned plum tomatoes
  • 1 tbsp good red wine vinegar
  • 200g organic kale, stalks removed (reserved and chopped), leaves shredded
  • 100g orzo (or any kind of small pasta, I used small spaghetti)
  • Parsley and chervil, to garnish
  • Grated lemon zest, to garnish
  • Organic cheddar, to garnish Salt and pepper, to taste (I wanted to keep it dairy free, so I did not use cheese)

Dumplings

  • Pinch of coriander seed
  • Pinch of rye seed
  • 250g ricotta
  • 10g grated parmesan
  • 1 garlic clove, grated
  • 100g pistachios, toasted and chopped
  • 200g spinach
  • Zest of 1 organic unwaxed lemon
  • tbsp lemon juice
  • Pinch of chilli flakes
  • 2 tbsp light organic spelt flour (I used Maize & Cornmeal which is gluten free)
  • Freshly grated nutmeg

Method

To make the soup:

Heat the olive oil over a medium to high heat. Add the thyme, bay leaf and parsley stalks and stir, cooking for a minute or two to infuse the oil, then add the diced veg and cook, stirring for 10–15 minutes, until softened and smelling good. Add the plum tomatoes and cook for a couple more minutes before adding a litre of water, vinegar and the kale stalks, and bring to the boil. Reduce to a simmer and cook for another 10–15 minutes, allowing all the flavours to infuse. During this time, make the dumplings.

IMG_3146

Dumplings:

Dry fry the spices in a frying pan until they start to crackle. Remove and grind in a pestle and mortar. Wash the spinach and then wilt in a nonstick frying pan over a medium heat. There should be enough residual water on the spinach to mean that you don’t need to add any oil or water. After a couple of minutes, once wilted, transfer the spinach to a sieve and leave over the sink to drain. Press down on the leaves with a wooden spoon to squeeze out any excess water. Once cooled and drained, chop finely. Place the ricotta in a bowl and add all of the other ingredients.

Season with salt and pepper and stir well to combine and incorporate all the ingredients. Oil your hands lightly with olive oil and shape them into meatball sized balls.

Poach them in the minestrone. Alternatively, you could bring a pan of water to the boil and cook them in the boiling water for 5 minutes, until they float – removing them with a slotted spoon.

IMG_3148

IMG_3153

IMG_3151

Don’t forget you can get involved with organic too, the BOOMs Nation’s Favourite Award asks the people to find and vote for the most popular organic product. Nominations are open NOW until to Wednesday, May 31st – make sure you have your say here: https://www.soilassociation.org/organic-living/the-boom-awards-2017/nationsfavourite/

Jihane – @Onixjihane


Big thanks to  Rosie Birkett BOOMbassador for all the info provided in this post. 

Plant-Based Diet Made Easy! with Micaela Cook Karlsen’s Book

If you follow my blogging rambles, you probably know we are mostly vegetarian (my son and I) – and I say mostly because we still eat some dairy (yogurt, cheese) and the occasional chicken as well as fish and seafood. However, we do embrace the plant base life as much as we can. Our diet is 75% plant-based at the moment, and it consists of much more than only salads.

IMG_4410
Spinach and Puffed Quinoa on Toast, and Jasmine Tea ❤

Last week my son traveled to L.A with my parents, so I decided, since I was child-free and living the crazy life (right?) to do a whole 100% plant based week diet last week. That meant no dairy! I equipped myself with a variety of vegetables, cereals, and legumes and I started my plant-based week.

Why? well, I was inspired by the book “A Plant-Based Life” by Micaela Cook Karlsen, which I received a few weeks ago and which is now on sale for you to grab. The book, unlike many others, offers way more than just recipes. It offers a comprehensive and detailed list of things to consider when going plant-based.

IMG_9457

Micaela, a doctoral candidate in nutritional epidemiology has crafted a book easy enough to understand so all you need is the will and the desire to learn more about the plant-based diet.

“Going plant-based doesn’t mean you have to give up meat and chicken totally,” she says ” but if you make fruits and vegetables the main part of the meal and use meat to support the many, you’ll be well on your way to switching to a mare plant-based diet”

Micaela recommends you start by finding your motivating force, what is it that motivates you about a plant-based diet? some people have personal goals such a healthier lifestyle, others have environmental and ethical goals such as to end animal cruelty. So whatever your reason is embrace it! Micaela then guides you through the process of adding little by little more and more plant-like elements to your daily eating habits. Then she provides a nice long list of recipes and food variations for you to try.

IMG_9461

“When you build your meals primarily with plant foods, you fill your body with fiber, vitamins, minerals and healthy fats and a host of needed chemicals and nutrients that most people simply don’t get enough of,” Karlsen says.

I loved the amount of information in the book because it helps me understand the nutrients I get from food, and it also gives me ammunition against anyone who comes along with the eternal question “But, where do you get your protein if you don’t eat meat” – Oh the joys!

My plant based week included:

Drinks: coconut milk for my tea, green tea, jasmine tea and lots of water.

Meals: eggplant parmigiana, beef-less beef (tofu based) sauce and veggie pasta, spinach and quinoa on toast, salads, carrot and coconut soup, cauliflower au gratin*, potato-leek soup*, homemade rice cakes, oatmeal, veggie bowl (from Chipotle) and vegetable sushi (from HEB)

Snacks: fresh fruit, nuts, bliss balls (dates, pistachios, dried cranberries and quinoa)

* recipe in the book. 

I loved my plant-based week! and I am looking forward to continuing to develop the healthy eating habits needed to sustain a long term diet change. If you want to start and don’t know how I strongly recommend “A Plant-Based Life”. Eating healthy doesn’t have to be boring or restrictive. With some organization it is possible!

TIP: if you run a busy life and don’t have much time to cook through the week, consider prepping all your food on a Sunday. It makes life much easier.

IMG_9458

Environmental facts to consider:

Meat, fish and dairy products have the heaviest environmental footprint of all food groups due to their effect on greenhouse gas emissions, water, and land use. Avoiding them or reducing their intake significantly makes a sustainable future possible for the whole world.


A free copy of this book was provided for reviewing purposes . Opinions are my own 

Consult your doctor before you make a significant diet change in your life. 

Summer Series: Pool Snacks

Summer is here! With its hot long days and kids filled with bouncing energy. What a better day to spend a summer day but by the swimming pool. Not only is a very good activity for both little ones and adults alike but it provides a chance to soak in those precious sun rays (always wear sun screen tho) and to have some easy and refreshing food.

We like to keep it simple and fresh at the pool with things like Lemonade, Limeade, Pineapple juice or simply with water. My son doesn’t particularly like plain water so I “spicy up” for him adding lemon wedges, fresh cut strawberries and mint. We do indulge in some salted chips (I try to use the baked variety) or chips and pico de gallo for a crunchy and tasty snack. Fresh fruit such as pineapple chunks or watermelon are perfect to the pool side too! Freeze seedless grapes for a healthy alternative to popsicles, or make your own popsicles at home without the added sugar and nasty additives.

Let me share some simple ideas!

Summer drinks. 

Summer Fruity Snacks

Homemade Ice-creams and popsicles

Summer food is easy and uncomplicated. Keep it fresh, full of color and just play with it!

Make Vegetable pizzas on the grill using a Pizza Stone (see bellow) or re-vamp a classic grilled cheese sandwich by filling it with fresh cherry tomatoes and avocado! yum!

Any questions or ideas? Use the comments area and ill be happy to answer!

Xoxo

OnixJ

Summer Series: Delicious Avocado Lime Pesto

Oh Summer! finally here… time for freshness, swimming, sun bathing and fun! also time for the kids to be off school (oh dear!) So ill be working on a few family friendly recipes for summer days starting with this one.

I love avocado, but some people consider it too bland. Regardless we have discussed before why Avocado is the King of vegetables. If you are one of those not convinced yet I think you should give this recipe a try before you quit on avocado.

Avocado Lime and Coriander Pesto sauce for your pasta. You can use whole grain pasta or for an extra kick of vegetables I recommend a Vegetable based pasta. Yes veggie pasta! vegetables in disguised for those who aren’t too fond of them. We absolutely love vegetables so no need to disguised but its nice to have a healthy pasta alternative.

Recipe for two portions. You need:

IMG_3722
1 medium avocado (room temperature so that your sauce isn’t too cold)

1 handful of cilantro (and a few extra why not! be generous)

1/4 of an onion

2 table spoons of virgin olive oil

1/4 cup of water

salt and pepper and garlic powder to taste

1 small tomato

2 limes (juiced)

You simply add everything on a high speed blender or food processor and mix until a smooth paste. And thats it! sauce is done, no cooking required.

IMG_3721

Make your pasta according to package instructions. Drain. Mix with sauce. Serve with an extra portion of tomatoes and cilantro on top if desired. Super fresh, easy, creamy and healthy way to enjoy pasta this summer.

IMG_3726

Gardein Beefless Ground “Meat”

*Disclaimer: This is not an sponsor post, opinions are my own* 

Oh joy! I recently came across Gardein. According to their site they Gardein’s ” food tastes good, is good for you, and is good for the planet. Why is gardein (garden + protein = gardein) so good? Because Yves, our founder, made it that way!  A delicious, convenient, and versatile protein option for everyone. 

IMG_1149

I have tried many other “fake” meats and they don’t deliver. Texture is never right and flavour is just off so I was pleasantly surprised when I tried Gardein’s Beetles Ground. The texture is just right neither too soft nor too hard and it absorbs the flavors of the sauce, leaving you with a fantastic, taste and meat free Spaghetti Bolognese. I haven’t tried any of their other products but I am definitely making this one a staple in my kitchen.

I made a basic tomato sauce, if you are in a hurry you can either make your own and freeze to use later or buy a ready made one. There are some excellent organic options out there that taste great and will get you out of trouble if you are in a hurry. After my sauce was made, I added Gardein’s Beefless Ground, not before. Usually if cooking real meat I would cook the meat in a shallow frying pan with a little bit of olive oil and garlic, so my first thought was to cook the Beetles Ground the same way, but as per instructions say you should cook in the sauce for better results.

IMG_1153After I added the Beefless Ground I took less than 10 mins for the sauce to be ready. It looked just like regular beef and the flavour was awesome. Not as meaty (well cos its made of soy) but not as veggie as other ones I have tried, which is great because it means I can fool my meat eaters lol (my dad and my boyfriend would never eat a soy based “meat” they are true carnivores) which is good but then Im presented with another problem… my extremely “NO BEEF” veggie kid (my son) won’t eat anything that resembles beef lol! I am going to have him read the bag before hand.

Either way it is worth a try for both meat and non meat lovers. Easy dinner done!

IMG_1157

Spinach & Pesto Quiche

Wait, what? It is February already? time is flying! and I haven’t been so good keeping up with my writing. My bad.

I have however cooked some super yummy vegetarian friendly dishes lately so I promise I will do my best to keep up and share share share!

Last weekend I made a Spinach and Pesto Quiche, so delicious. I had never made quiche before and I know, I know its egg based but we haven’t given up eggs yet.

IMG_1270Spinach and Pesto Quiche is super easy to make. I did cheat tho, I used a 9inch pie crust which was already made all I had to do was to pop in the oven. But hey if you are in a hurry you have to compromise sometimes.

You will need:
2 cups of chopped spinach

half an onion

1 cup of shredded cheddar cheese

6 eggs

9′ inch pie crust.

IMG_1262First cut the onion into little pieces and cook in some butter (or olive oil) add the spinach after about 4 mins and cook both adding salt and pepper to taste (you can also add other spices at this point)

Set aside.

Mix the 6 eggs in a bowl, and add 2 table spoons of pesto sauce*

Add cooked spinach and onions to the egg and pesto mix.

IMG_1263Fill the pie crust with the mix, and place in the oven for about 50mins or until you notice that the center of the quiche is no longer runny.

and there you have it! simple and delicious meal ready! you can pair with a salad or a soup.

*for the pesto, if you want to make your own all you need is: Fresh basil, garlic and olive oil. Salt and pepper to taste. Blend everything in a food processor and you get your very own pesto.

What have you been cooking lately?

IMG_1281

Xoxo

OnixJ

Vegetarian *mock* Sheppherd’s Pie

Shepherd’s Pie! is a staple, a favourite of many British families, a pub meal that leaves you well satisfied specially on cold winter days. But what if you don’t want to eat lamb? well you make a vegetarian version of course!

Please note that, Cottage Pie is more or less the same but with minced beef. Shepherd’s pie is traditionally with minced lamb, and my mock version is with egg-plant.

20140326-102935.jpg

So here we go, I made just an individual portion, please adjust measurements accordingly.

1 serving of mashed potatoes (normal mash or if you want to go dairy free use a nut milk instead and a plant base spread instead of butter)

1 medium egg-plant – diced into small cubes

1 small carrot – cut into small pieces

half a white onion – diced

half a cup of frozen peas

3 medium mushrooms – cut into small pieces

coconut oil or any other vegetable oil for frying

salt, pepper and garlic powder

and add anything else you use for your shepherd’s pie filling (errm not the minced lamb tho lol) I used 3 table spoons of tomato pure, Worcestershire sauce and a splash of red wine – You can also use gravy instead of tomato pure.

Preparation:

1. Make your mashed potatoes and set aside.

2. In a frying pan saute egg-plant, onion, and mushrooms with garlic powder, salt and pepper to taste.

20140326-102903.jpg

3. Add peas last as you don’t want to over cook them.

4. add tomato pure, splash of wine and a little bit of water if needed. Usually the egg-plant releases water so wait until it is cooked to add the extra water to prevent it from being too watery.

20140326-102915.jpg

5. On a ceramic container add the vegetable mix. Top it with a thick layer of mashed potatoes and add cheese if desired – (Vegan cheese will do to)

20140326-102925.jpg

6. Pop into the oven and broil until the top is nice and golden.

And there you have it! A *Mock* Shepherd’s Pie to go! I made mine small because I wanted to take it to work for lunch so it is an individual portion.

20140326-102935.jpg

 

Xoxo

OnixJ

Let me know if you try it!

Eggplant Meatless Balls

Yuum!! yes yuum indeed! Some people are quite fast on making a point on how “humans HAVE/SHOULD eat animals” – Ok! fine it that “tickles your fancy”, I won’t preach if you leave me alone! LOL…  I rather not eat MEATballs and have Meatless balls instead that is my prerogative.

So putting that aside, let me tell you about this meatless balls… These meatless balls are so delicious and satisfying I dare any one (vegetarian, vegan or not) to try.

Here is how I made them!

Ingredients:20140313-131201.jpg

One big eggplant

5 table spoons of cooked quinoa

1 small onion, diced

1 small red sweet pepper or half a red bell pepper.

Himalayan Pink Salt (crushed)

Panko bread crumbs

Pepper and Garlic Powder

1. First cut the eggplant and set aside with some Himalayan pink salt. This allows the eggplant to release some of its juices which we don’t need. Leave to rest for 10 mins.

20140313-131208.jpg

2. Combine onion and pepper in a frying pan with a little bit of olive oil. Add eggplant cut into small chunks. Try for them to be the same size (not like measure it with a ruler) but a uniform size will allow them to cook evenly. Add more salt if needed (but taste first) garlic powder and pepper.

20140313-131215.jpg

3. Once cooked set aside to cool. Then pulse the mix in a food processor until you get a thick paste. Don’t over process or i’ll get too watery.

4. Then add the panko bread crumbs and quinoa. Mix well.

20140313-131223.jpg

5. Make balls with your hands. You will have to squeeze excess water from them (egg-plant can hold a lot of moisture) then put the formed balls on a baking tray. I added a little bit more of crumbs to the try to prevent sticking.

20140313-131237.jpg

6. Set the oven to 400 degrees and bake until golden brown.

20140313-131249.jpg

And there you have it. Easy, healthy eggplant and quinoa meatless balls that you can enjoy on their own or with any other dish.

 20140313-131255.jpg

Let me know what you think if you make them!

xoxo
OnixJ