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Friday, February 18, 2011


I think I just came up with an amazing fruit cobbler. It was totally out of necessity. I wanted something warm and healthy. I have a few bags of frozen fruit in the freezer. How can I make a healthy topping, no sugar, no wheat, and healthy ingredients. Flax Meal, Coconut, brown rice flour. I need butter. This is what I came up with. One bag with tropical fruit, papaya, pineapple, mango and strawberries, sounded good, I mixed it with some frozen blueberries.

Fruit Cobbler
2 cups frozen mixed fruit
1 Tablespoon molasses
1 teaspoon minute tapioca
1/4 cup apple cider
2 Tablespoons butter
1 cup flax meal
12 cup shredded coconut
1 teaspoon brown rice flour
2 teaspoons cinnamon
2 teaspoon cardamom
1 pinch of salt

preheat oven to 350 degrees. Grease casserole dish. Add fruit to casserole dish. Add the molasses, cider and tapioca, and stir. Set aside. In a bowl mix Flax Meal, flour, coconut, cinnamon, cardamom, and a pinch of salt. mix the butter in with your fingers till its all nice and crumbly. Sprinkle over the fruit, place in the oven and bake for 30 minutes. I didn't even cover it with foil. I suppose you could do that if you like. I would take the foil off the last 5 minutes to brown the toping.

Serve with frozen yogurt, or rice dream ice cream.

Wednesday, February 9, 2011

Ellie Krieger's Roasted Salmon with Shallot Grapefruit Sauce

I love this combination of ruby red grapefruit and shallots with the salmon. I serve this with my Mushroom Spaghetti Squash.

· 4 skinless salmon fillets, 5 to 6 ounces each
· 1/4 teaspoon salt, plus more for seasoning
· 2 ruby red grapefruits
· 2 teaspoons olive oil
· 1 tablespoon minced shallot
· 1 teaspoon freshly grated ginger
· 2 1/2 teaspoons honey
· Pinch cayenne pepper
· 2 teaspoons lemon juice
· 2 tablespoons thinly sliced basil leaves

Preheat the oven to 350 degrees F.
Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
In a medium skillet, heat the oil over a medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish.Spoon sauce over the salmon and serve.

Thursday, February 3, 2011

Baked Haddock

I'm not a big fan of gluten free bread crumbs, they have yeast in them. I need to limit my yeast. I found some delicious brown rice crackers, Edward & Sons, tamari sesame flavor. I ground them in a food processor. I didn't have enough for the recipe so I used flax meal and it came out perfect. I like the taste. The fiber in the crackers and the flax meal are great. Instead of milk, I used almond milk. The original recipe called for 2 teaspoons of salt in the milk. I don't think that my "pinch" of sea salt ruined this. I can't imagine 2 teaspoons of salt. DON'T DO IT! I could try it with Spike or Mrs. Dash. I was happy with a pinch.


  • 3/4 cup milk
  • A pinch of sea salt
  • 3/4 cup of ground tamari sesame rice crackers minus 2 Tablespoons
  • 2 T of flax meal
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground dried thyme
  • 4 haddock fillets
  • 1/4 cup butter, melted
  • 1/2 a lemon


  1. Preheat oven to 500 degrees F (260 degrees C).
  2. Place a cooling wire rack in a baking dish.
  3. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, flax meal, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets on the rack in the baking dish, and drizzle with melted butter, squeeze fresh lemon on top of each fillet.
  4. Put a cooling rack for baking on top of a pan
  5. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Collard Greens

I loooove collard greens. You don't need to make them with bacon. I have switched between using chicken stock or veggie stock. I like them both. I have also made this in my pressure cooker for 10 minutes or cooked them on the stove for 30 minutes to and hour. Read about what a perfect food this is:


a bunch of collard greens, chopped
2 teaspoons of roasted garlic
2 teaspoons of ground ginger
1Tablespoon olive oil
1 cup of broth (veggie or chicken)
1teaspoon of Nutmeg

Add olive oil to your pan and turn the heat on to medium high. Add the garlic and the ginger, stir for a minute. Add the chopped collard greens, nutmeg and stir the goodies for3 minutes. Add the stock, stir. When it comes to a boil (1 or 2 minutes) cover the pan and lower the heat. Simmer for 45 minutes. If you are making this in the pressure cooker, when you add the stock, lock the lid and when the pressure starts to whistle, lower the heat to maintain pressure and cook for 10 minutes. Quick release method.