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.

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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! 

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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.

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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.
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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.

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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.

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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. 

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?

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Xoxo

OnixJ

Veggies are fun!

There was a time in which people used to think of vegetarians a boring people who only ate salads and nuts. There was a time when being a vegetarian as considered even quite disrespectful to one’s culture.
Times have changed. More people are now concerned about the effects on the environment and on our bodies, and more have embraced the greener side of eating.
I am not fully vegetarian. But I have made significant changes in my lifestyle and eating habits and I have never felt better! So alive, so much clean energy 🙂
Here a few fast and kid friendly veg lunch/snack ideas for you.
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Puffed quinoa, fresh banana and grilled berries! So delicious and easy to make.
To puff the quinoa you’ll need a hot pan, no oil. Place the quinoa uniformly and toast gently. Make sure you stir or it will burn very quickly. Once it has puffed and it’s golden brown set aside and let cool.
For the grilled berries just add a little bit of coconut oil in a hot pan with the berries and let them cook in their own juices. If needed add a little bit of honey or coconut sugar, it the berries are ripe and fresh you won’t really need to add any sweeteners.
Then place banana, add berries and sprinkle puffed quinoa. Breakfast is served! My kid loved it!

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Boost your grilled cheese sandwich with some avocado and fresh tomatoes. Add fresh basil for an extra kick! Honestly… Takes the old classic to another dimension of deliciousness.

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Cauliflower “nuggets” are a super fun way to eat cauli. Simply blanch the cauli in hot water for a few mins, drain and set aside.
Prepare a batter; you can use regular flour, and water or you can use another type of flour for gluttenFree versions. Add salt, pepper and any other herb of your preference in the batter, I used creole seasoning.
Dip the cauliflower nuggets in the batter and fry until golden brown.
Serve with veg of your preference. Another favorite in my house… You can also glaze with a sauce if wanted.

There you have it. Have fun with veg, be creative and you will never get bored of the flavours!
Buen provecho! Enjoy!
Share your ideas with me by commenting on this post, I love to try new recipes!

OnixJ Giveaway!

Hello lovely internet people! I have decided to throw a little giveaway. I was book shopping over the weekend and I found some very cool cookbooks. I know, I know, with the use of Pinterest and so many other digital ways to find free recipes online, who uses cookbooks?
I am a little old school, so I DO! and I have one for you, for FREE! just by participating on this little giveaway.

Prize: Fix- it and Forget About it Kids’ Cookbook by Phyllis Pellman Good.

cookboolkThe book features 50 family and kid friendly recipes to make in a slow cooker. Each recipe includes a full-colour photo of the finished dish. Each recipe gives clear step-by-step instructions. Each supplies a list of ingredients and a list of equipment needed to complete the prep. “This is one friendly and engaging way to bring your children into the kitchen with you,” states Good. “When they help to fix a meal that they and their family enjoy, they’ll be back to make more.” Fix-It and Forget-It Kids’ Cookbook includes Fruity Waffle Topping, Cheesy Egg and Broccoli Breakfast Casserole, Big Juicy Burgers, Super Spaghetti Sauce, and Chocolate Covered Pretzels. Plus 44 more “may-I-have-another-helping” favourites.

Click here to participate
Kids’ Cookbook Giveaway