History & Future

I thought I would start this out with a little recap of what this blog previously was all about and talk about the direction in which I would like to see it go... 

Originally I started this blog as a way to catalog my journey as a solo diner, who was just discovering how big of a role food intolerances played in my everyday life. I started out by posting a few recipes I created or modified. I spoke specifically to creating meals for one person, focusing on my goals to eat a more well rounded and healthful diet,  all while avoiding those foods to which I had adverse reactions. I wrote a few articles about my 10 day cleansing process and how I was able to, through an elimination diet, determine that it would be best for me to go completely gluten and dairy free. I shared my struggles and successes in rethinking how I shopped, cooked and even in relearning to bake gluten free! 

If you'd like to learn more about how this transition has brought me to where I am today, or to try any of my recipes, please feel free to check out my older posts.  😀

So, I bet you're thinking, why relaunch the blog? Why rebrand? And why now? 

I hope to answer those questions a little more in depth as we continue this journey together but the short answer is that I am still learning and still discovering and I want to share it all with you! 

I hope that something I have gone thru or a topic that I might discuss in one of those posts might help you or someone that you know! 

I know what it's like to feel overwhelmed and that I was all alone trying to figure out what was going on with my body. I get how hard it is to make a lifestyle change; to do what I felt would be the most positive thing I could do for myself  and how much harder it was to convince anyone else that what I needed to do wasn't a fad diet or just the latest trend. Over the years it has gotten a lot easier, but my journey is far from over and I feel I still have a lot left to share. 

I have made a commitment to not only try eat better but to live better. This includes using more natural products, retraining the way I think about everyday wellness, considering more carefully what I choose to put on and into my body (foods, medications, supplements, healthy and beauty products, etc...) and how that affects me. It also means not treating symptoms but finding solutions, no longer hiding what makes me different, but embracing it. On top of all that I am making my own kind of happiness, and chasing my dream of being self-employed in a rewarding career. 

I hope you will choose to tag along or share my story with someone you know that may be on a similar journey. 

Cheers! 

Hello again!

So it's been a while since I've posted here, but stay tuned for the new and improved version... Run with the Spoon relaunch coming soon! 

Scrumptious Soup and Salad

Citrus infused cucumber/berry salad:

Ingredients- 

2-3 handfuls of organic baby spinach,    

pre-rinsed 

1/4 lemon

4 large strawberries 

6-8 slices of fresh cucumber

Rice vinegar

Olive oil

Black pepper (freshly crushed) 

Pinch of sea salt

Directions - 

Place spinach in salad bowl, squeezing the juice from the lemon directly on top. Dice the cucumber and slice 2 of the strawberries (remaining 2 are for dressing). Distribute cucumber over the bed of spinach and add salt and pepper to taste. Place strawberries on top.  You can add dressing immediately or serve it on the side. 

To make the dressing I used pretty much equally parts vinegar and oil (err on the side if oil if anything) I don't really measure it out, but mixing in a small bowl I can eyeball how much I would use for my salad. The 2 extra strawberries need to be finely chopped and mashed then stirred into the oil and vinegar mixture. After sitting for just a few minutes the sweetness of the strawberries will blend nicely creating a simple vinaigrette  dressing. (hint: preparing the dressing first is recommended, that way it will be ready to use by the time the rest of your prep is complete.) 

Butternut squash soup:

 1c  Organic, low sodium - gluten free soup

   Found at Trader Joe's in 32 fl oz box 

   Heat on stove (or covered, in microwave for 1.5 - 2 minutes) 

  For a little extra flavor I sprinkled a dash       of Italian spices on top after heating

Total prep time: 10-15 mins

Isn't it amazing what easy new recipes are waiting for us to discover, just by using what's currently in the fridge? 

Hope you enjoy this simple summer lunch. 

Burrito Bowls

Another one of my favorite dishes reinvented to be easy to make at home... This week I will share with you how to pre-make the burrito bowls that have had my coworkers drooling over "what smells so good" in the breakroom.

I discovered an easy way to pre-make 3 of these bowls at a time, so that way I can just keep them in my fridge and use them throughout the week. The prep time to make 3 bowls is basically the same for 1 so it's a simple way to prepare lunches in advance.

Ingredients:

1 1/2 cups cooked brown rice

1 can (drained) black beans

(The following ingredients are the total amount needed for all 3 bowls. This is to assist when shopping or planning for the week, but each will be prepped the morning before, 1/3 at a time...)

Chopped peppers (I usually use green bell peppers and jalapeños, amount can vary depending your taste)

3-4 generous handfulls of Shredded lettuce
- use about 1 handful per bowl

3 Medium size Roma tomatoes, chopped
- use 1 tomato per bowl

3/4 avocado sliced (or use guacamole)
- use 1/4 avocado per bowl

Tapatio or other hot sauce (optional)

Salsa (optional)

Note: if you are not avoiding dairy, feel free to toss in some cheese or sour cream if desired.

Prep day:

Divide rice into 3 microwaveable storage containers (about 1/2 in each), spoon 1/3 can of the black beans over rice. Cover and refrigerate until ready to use.

Day of:
Chop lettuce, tomato and peppers, slice avocado. Add peppers directly on top of pre-portioned rice and beans. In a separate container combine lettuce, tomato, avocado (or guacamole) and any other cool ingredients you desire (ie. cheese) you may want to add salsa or sour cream later to avoid lettuce getting too soggy)

I prep all the veggies in the morning before leaving for work and then pack both containers in a lunch sack with my bottle of tapatio and a fork and I'm good to go.

When ready to eat, simply microwave the rice and beans (with peppers) in the first container for about 2 mins or until warm.
Top with tapatio or other hot sauce or salsa and combine with veggies. Toss all together with a fork and you are ready to enjoy!


Variations:
You could also try a mixture of various types of beans, or adding corn, tortilla strips, or chicken to the bowls as well... The possibilities are endless :)

Chocolate Chip and Fruit Oatmeal Cookies

Hello! Hope everyone had a very happy holidays.

This week I wanted to pass along one of the new gluten-free dessert recipes that I tried out to take to one of the Christmas parties I attended. I had originally written down a similar recipe that I found on Pinterest a while back. While I, unfortunately, didn't pin the source at the time I cannot take full credit for this creation. The following recipe is my modification to the idea I found online. Btw, they turned out delicious :-)


1 c Rolled Oats
(be sure they are marked gluten -free)

1 c all natural apple sauce
(I actually used a strawberry flavored sauce that worked wonderful. The original recipe also noted that mashed bananas could be substituted as well)

1/4 c almond (or cashew) butter, unsalted

1/4 c peanut butter
(I used my favorite Better n Butter that I always buy at Trader Joe's, but I'm sure regular natural peanut butter would work just as well)

1 tsp. pure vanilla extract

1/8 tsp sea salt

5-6 tsp semi-sweet chocolate chips
(I was extra generous with these:)

5 tsp. mixed dried fruit
I used a blend of cranberries, blueberries and strawberries... The original recipe called for raspberries so I may try that next time)

Splenda, to taste (optional)
(I just added about a tbsp for a bit of extra sweetness since I had modified everything else to be super natural and as healthy as possible, but I still wanted the cookies to taste like a dessert and be enjoyed by my friends who are not gluten-free)

Directions-

Pre-heat oven to 350 degrees. Combine the applesauce and nut butters, then add all other ingredients and mix until well combined. Spoon onto greased baking sheet and bake around 15 minutes. Allow cookies to cool for about 10 minutes before removing from the sheet.

Makes around 1 1/2 to 2 dozen cookies.

Hope you enjoy these, easy to make cookies as much as I did.




(And please, if you know the author of the recipe that inspired this creation please credit in the comments below)

Lemon Peppercorn Salmon

Lemon Peppercorn Salmon

You will need:

Single frozen salmon filet
1/2 fresh lemon
Cracked Black Peppercorn (in grinder)

Spinach
Shredded carrots and cabbage (optional)
Sweet balsamic dressing



Directions -
You can follow the standard directions listed on the package (Pan cooking for about 12-14 mins in 1/4 inch water) or what I like to do is start the
Salmon in the flying pan (with just a tiny amount of water) until the skin can be removed, then season both sides of filet with juice from 1/4-1/2 lemon and freshly ground peppercorn. Place in foil-covered baking tin and finish in 450 degree oven for 15-20 mins, occasionally turn filet over and squeeze on more lemon juice throughout.

Plate a couple handfuls of fresh spinach along with the carrots and cabbage if desired, and top with cooked salmon. Squeeze a little more lemon juice over the entire dish and drizzle with sweet balsamic dressing.

I am thankful for... Pt 2

Happy Black Friday everyone,

Hope everyone got the deals that you were looking for. I on the other hand avoided the crowds and am spending at least one more day sharing what I am thankful for before jumping right into the holiday hustle and bustle. As I mentioned last week, even though my restrictive diet can seem difficult to deal with I am very thankful that it continues to get easier with time. I am thankful for the number of things that I can eat, and that my allergies are not worse. I am so grateful that I don't have a severe or life-threatening reaction and that, even though they can be aggravating, they do not cause more permanent damage to my health. I briefly mentioned how much it means for someone to take the time to answer questions, double check ingredients and make exceptions for me. But when friends, and coworkers go out of their way to try to understand and accommodate and include me instead of disregarding my allergy it doesn't go unnoticed.

I am also thankful for this experience of blogging and being able to document and share my journey. The recipes I have created are dishes I have prepared for myself and it keeps me creative and I hope maybe someday I can help make someone else's journey a little easier too. It can hard enough to be inspired to cook a single meal, or find heathy recipes, while staying on a budget but throw in a even shorter list of ingredients that you can use and the task can seem downright daunting. However, I am living proof it is not impossible! Sometimes it can even be fun, and turn out pretty tasty.
Overall I am thankful that I feel healthier and more in control of my body than I have in the past. For me, not knowing what foods were affecting me (or even if it was food related) or how each ingredient played a role was much more frustrating than making an effort to avoid a few items now.

I hope you'll continue to join me as kept learning and moving forward on this journey.