My weekend was full of fun, sun, and cooking! I’m enjoying finding new recipes and ways to eat clean, stay clear of non-natural sugars (i.e.: high fructose corn syrup, corn syrup, etc.), and rediscovering the joys of a Farmer’s Market.
I made another trip to Little Italy’s farmer’s market in downtown San Diego. I must say, I’m THOROUGHLY enjoying access to fresh, organic produce.
I am getting in the habit of buying my groceries on a weekly basis. Though a challenge, it helps me plan my meals week by week, as fresh produce does not last long and must be used rather quickly. It also keeps me on track with my goal of clean eating.
After coming across some GORGEOUS fresh, and sweet strawberries, I decided to try a gluten free pancake recipe a friend of mine posted. Her and her sister keep a food blog. Here’s the link: http://www.sissiesinthekitchen.com/2013/02/the-most-important-meal.html
I used egg whites, as I do not buy eggs. After trial and error, I learned that if you substitute egg whites for eggs, you have to double the content. Example: this recipe calls for 2 eggs. 2 eggs = 1/2 cup of egg whites. So I used 1 cup of egg whites.
Do not expect this recipe to give you the pancake consistency you’re used to. They are a little more spongy in texture, and they were pretty flat. But they were DELICIOUS!! I cut up fresh strawberries and used 100% pure maple syrup (no sugar added). Next time I think I will try using whole eggs to see if there’s a consistency difference.
And, what better way to enjoy a gluten free pancake breakfast than with mimosas?! I must say, the champagne you use in a mimosa is important. I typically buy an inexpensive one, but I decided to try this brand. So delicious!! Less dry, and slightly sweeter. A good compliment to the orange juice.
With brunch being covered, and taking advantage of the fact I had a friend over and actually someone to cook for, I decided to retry the white-balsamic glazed beet recipe I had made the weekend before. It’s very simple. The recipe comes from this site:
At the farmer’s market, I discovered white balsamic vinegar. Though it’s not new, I had never heard of it before. It’s lighter and a bit sweeter than dark balsamic vinegar. I used it for the beets.
When roasted, beets have a nice, glazed look fresh out of the oven!
I also learned to cook with the beet greens so as not to waste them. They have a texture similar to kale. I chop them up along with fresh cut garlic. Sauté on medium-high heat in a little olive oil, add a few tablespoons of water, and cover with a lid. Let them steam until the leaves are the consistency you want (I prefer mine a little more on the firmer side so they aren’t soggy). It takes about 10 minutes.
Together with the white balsamic-glazed beets, beet greens, and chicken breasts grilled on the Foreman, dinner was SERVED!
I’m learning that eating clean and healthy is not as hard as it sounds. I used to think of it as a chore, but it’s really all about planning and prepping. Make a list every weekend of the fruits and veggies that you’ll be using for your meals during the week. Use the world wide web to access the hundreds of recipes that exist! The only thing holding you back is an excuse. 😉