Garlic Herb Tapioca Rolls

  Everyone has been so helpful and concerned about our little family since the whole "Celiac crisis" took place and I am so grateful for good people who really care.  Like my amazing neighbor - who just so happens to be an accomplished chef, who caters at places like the Sundance Film Festival in Park City, Utah.  She came over one afternoon with a miniature tea set for my girls to play with, her youngest son for my son to play with, and ready to teach me how to make these super yummy and addictive tapioca rolls.  These gluten free, dairy free little guys go fast in this house, especially when I season them up to taste like the cheddar bay biscuits at Red Lobster!  The tapioca flour gives the inside a gooey cheesy effect that is so good! Garlic Herb Tapioca Rolls1 -1/4 cup milk (almond or rice milk)1/2 cup extra virgin olive oil1 1/2 tsp. sea salt 3 cups tapioca flour (also called tapioca starch)1/2 cup amaranth flour or coconut flour2 eggs, tempered1 clove garlic, grated or finely mincedFresh herbs, about 3-4 leafs or sprigs of each or any other combination you'd like, chopped:thyme, parsley & basil Heat milk, oil, and salt in a small sauce pan.  Bring to a boil and immediately pour over tapioca and amaranth flour. Temper eggs in a little of the boiled milk combo before adding to the bowl.  You don't want scrambled eggs in your rolls.  The dough should form into a sticky ball and don't worry if it takes the eggs a minutes to be incorporated, just keep stirring switching to a fork if that helps.  Stir in the garlic and chopped herbs.  Put the dough into the fridge to cool. It will thicken more as it cools.  Preheat oven to 400.  After it's cooled drop by the heaping tbsp. onto a lightly greased baking sheet or into a mini muffin tin.  Bake for about 20-25 minutes or until the top is slightly golden brown and has formed a crust.  The inside will still be a little gooey, but that's okay.  They're best eaten right out of the oven.  If you won't eat them all in one sitting, then freeze the rest. Enjoy! 
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{Homemade} White Bean Chili

"Is it spring yet?"  My kids and I are going a little stir crazy with all this wintry weather that just won't end! So to stay warm, full and healthy, why not heat things up with a little chili. Using whatever yummy leftover chicken you have hanging out in your fridge means you save money on your grocery bill and add even more yummy flavor. It's so fast and  easy to throw together, this chili may turn into one of your go-to dishes when you don't have much time, but a big appetite.

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Rosemary Citrus Salmon & Kale

So this turned out to be the yummiest dish!  I had to pat myself on the back :) This meal is so packed with vitamins, antioxidants, omega 3's and flavorful goodness it's crazy!  The trick to this incredibly moist, flavorful salmon is to pan sear it in some coconut oil and then loosely wrap it in tin foil with the edges pinched tightly closed.  Place it right on the burner to steam in all the flavors of the sweet citrus Oro Blanco grapefruit and earthy rosemary.  Set it on top of some garlic and citrus infused kale and oh my heavens!  Have I talked it up enough?

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Sweet & Tangy Roasted Vegetable Side

 This dish is a perfect veggie side to your favorite main course. Plus, it also uses that yummy {Homemade} Balsamic Vinaigrette from the other day.  So go ahead and just double or triple the recipe and make a whole bottle of it.  It's simple, healthy and good on just about anything.  This easy roasted vegetable side uses good old brussel sprouts, some mini sweet red peppers and multi-colored carrots. All the colors add lots of extra vitamins and nutrients so it's important not to over roast these babies so you keep all that color and just a little crispness.   Sweet & Tangy Roasted Vegetable Side 1/2 lb. brussel sprouts, washed and halved if you like1/4 lb. mini sweet red peppers, stems removed and quartered lengthwise 4-6 multi-colored carrots (red, orange and yellow), washed, halved or quartered and cut into 2 inch sticks1 clove garlic, minced1 shallot, chopped3-4 fresh basil leaves, roughly choppedSea salt and pepper Balsamic Vinaigrette:1/4 cup balsamic vinegar1.5-2 tbsp. real maple syrup (I like this a little sweeter)1 Tbsp. coconut oil (softened) Prepare the veggies accordingly and preheat the oven to 425.  Toss brussel sprouts, peppers, carrots, garlic, shallot and a generously dust with salt and pepper. Pour combined balsamic vinaigrette over and toss to coat.  Spread everything out on a baking sheet and bake for about 15 minutes or until the vegetables are browned and soft enough for your liking. Remove from oven and scoop into a serving dish.   Enjoy!
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Spinach Quinoa Salad with {Homemade} Balsamic Vinaigrette

 This little number is perfect for all these new years resolutions and eating smart.  This is a great lunch that is easy to pack to work or school and can be eaten warm or cold. 

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{Homemade} Cranberry Sauce

 Okay, yes, it does take slightly more effort to make this cranberry sauce than opening a can, but only slightly and it will taste so much better!  These beauties are made without any granulated sugar so pile it on the turkey and then save some for your turkey sandwiches later :) 1 - 12 oz. bag fresh cranberries2 cinnamon sticks1 orange, rinsed and quartered3/4 cup raw honey All you have to do it throw it all in the slow cooker first thing thanksgiving morning on low.  Let it simmer for about 5 hours and fill your house with the smells of the holidays. After 5 hours turn the cooker up to high for the last hour so the juices will reduce and the berries will fall apart.  Remove orange pieces and cinnamon sticks when you're ready to serve.  That's it!  It's a little more involved than just using a can opener, but as in life, anything worthwhile takes some effort :)  Happy holidays everyone!   Enjoy!
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Orange-Glazed Sweet Potatoes

We're taking back thanksgiving and making it not only taste incredibly festive and delicious, but good for you too! Here's a healthy and amazingly yummy must-have for thanksgiving this year.  These sweet potatoes, or yams if you prefer, are baked with healthy coconut oil and glazed in a honey orange sauce.  No marshmallows needed to make these taters shout "happy thanksgiving!" Serves 4-6

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Pumpkin Pecan Pie

Okay people we're officially on countdown to turkey day, and whether you're in charge of cooking the feast or not, this healthy pumpkin pecan pie is a must!  Not only is it gluten free, dairy free and delicious, but it also contain a fraction of the calories of your regular pumpkin pecan pie!The best part is you get your pumpkin pecan fix without sacrificing all the progress you've made the whole year by blowing it in one sitting!  I've used lots of exclamation marks, but this is exciting!  And while I'm all excited about thanksgiving let me just say how thankful I am to you for visiting my little blog :)  I love sharing my healthy recipes and hope you enjoy them too.  I'd love to hear from you if you do.

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Slow Cooker Beef & Broccoli

I hate being rushed, but especially when it comes to dinner time!  It may not be this way in your home, but at my house from about 4:00 till dinner time is usually hectic...with my little guy coming home from school, homework for him and my little miss kindergartner to get done, everyone needs snacks, my littlest (2 1/2 year old) who has decided to forego naps is miss cranky pants (boo), everyone wants my attention at the same time and hubby isn't home yet!  I'm sure no one else has experienced this scenario before (insert sarcasm here), but these are the nights when mom's tend to throw up their hands in exasperation and order fast food for dinner just to make life a little less crazy.  Been there.  Done that.But since I'm on a mission to, as much as possible, feed my family healthy, home cooked meals without all the unpronounceable ingredients I turn to my slow cooker when I know it's going to be a busy day.  This beef and broccoli look-a-like is better than takeout from your favorite Chinese restaurant because you know exactly what's in it and that makes it taste even better at the end of a long day!  Serves 62 round steaks about 2-3 lbs. total. I had a couple chuck eye steaks in the freezer that worked just fine2 tbsp. sesame seed oilsalt & pepper1 onion, chopped2 clove garlic, minced1 inch fresh ginger root, peeled and minced2/3 cup apple cider vinegar1/2 cup coconut aminos2 tbsp. honey2-3 cups fresh broccoli florets or thaw frozen broccoli1 8 oz. can water chestnuts, drained1/2 cup cashews, chopped (opt.)2 cups brown rice, cooked according to package directions or quinoaSalt and pepper steaks on both sides then in a hot skillet pan sear in the oil until browned on both sides. Transfer steaks to slow cooker, but leave the drippings in the skillet to cook the onion, garlic and ginger root until soft and the onion begins to caramelize around the edges.  Add the apple cider vinegar, soy sauce and honey.  Scrap up all the yummy bits off the bottom of the pan and pour everything into the slow cooker along with the meat.  Cook on low for 6-8 hours.  The meat will shred easily at this point.  The last 15-20 minutes of cooking time add in the broccoli, water chestnuts and cashews if you like.  Serve over rice.

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Waldorf Salad with {Homemade} Raspberry Vinaigrette

Okay, seriously is it possible not to sneak the kids Halloween candy they raked in?  When there's so many things vying for your time and attention how do you find the time to exercise and make healthy home cooked meals?  Is it even possible with the approaching holidays?  Sure it is, said the girl who just ate her fourth peanut butter cup. :)  But really it is possible to stay in shape, eat healthy and still snatch a few fun sized goodies when the kids aren't looking.How? Make it a priority and don't feel guilty if you fall a little short of your goal.  Just keep at it.  Here's what we do to keep us and our kiddos away from falling into sugar overload.  Let them pick out five of their favorite goodies then have them leave the rest out for the "switch witch". She'll take your candy, but she'll leave a cute little toy or game behind in its place. It's a tradition now and the kids never complain! 

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Butternut Sage Soup with Toasted Pine Nuts

Happy Halloween everyone!  This holiday is so much fun with kids- the decorations, fall leaves and dressing up! It's the aftermath of Halloween that gets hairy though -the sugar crashed, sleep deprived kids the next day is what's really scary! So to help counteract the inevitable I always make a yummy and veggie filled soup to fill up on before the trick or treating begins.  We have a tradition of making our soup extra scary by turning it into "eyeball" soup! Just set a hard-boiled egg in the middle and an olive half on top! Healthy and simple.This soup is perfect for any busy day since you do all your prep in the morning and then let it simmer in your slow cooker all day. You and your little monsters will love it!

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Peach Meringue

While at my local grocery store I scoped out some big, delicious looking peaches; the last of the summer crop.  I snatched them up and giddily planned for a scrumptious peach pie, Mwahahaha :) But when I got around to making it I was dismayed to discover that I was missing some ingredients that I just didn't feel I could do without.  So, like the theme of my life, I rolled with it and came up with this super healthy and amazingly easy dessert.  It's so simple yet so unique and delicious you'll hardly realize how healthy this decedent dessert is.  And just like the reoccurring theme of life, I usually discover that rolling with it turns out to be just what I needed after all! 

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Chickpea Chowder

 

So I have this philosophy on eating.  Call it eating healthy, moderation, saving money, call it what you like, but I like to have two to three days a week where I don't serve any meat.  Nothing against carnivores, but too much of anything can just be...well too much.  Before the invention of the refrigerator and preservatives people mostly ate a seasonal, vegetarian-based diet supplemented with meat.  And as a bonus, this chickpea chowder, unlike most chowders, has no dairy.  This one's for all the herbivorous, omnivores, and carnivores on a break :) 

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Honey Spiced Roasted Pumpkin Seeds

 

This morning we awoke to....SNOW!  I shouldn't be surprised since I grew up along the Wasatch mountain range, but when you live in the sunny Southwest for almost 10 years you kind of forget what cold is.  The kids were so excited!  It was all I could do to keep them in the house and dry before I dropped my 2nd grader and kindergartner off at school.  Back at home again my 2 year old sat with her face glued to the window and watched as the slushy rain turned to little balls of hail then to huge fluffy snow flakes.  It's only October!  I needed something toasty and since we just carved pumpkins last night ---> 

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Caprese Portabella Bruschetta

There's a little restaurant tucked into an old building off Main street in St. George called Cappalletti's.  The food was authentic and amazing!  As an appetizer I had the caprese bruschetta on a crispy baguette, which was the inspired for this delicious recipe!  An Italian classic served in a guten free way.

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Pork Sandwich with {Homemade} Lemon-Tarragon Mayo

This sandwich reminds me of something you might find at a French Bristro, but by making it homemade it makes it just a little more special and the from-scratch mayo makes it even more French and fancy.  This sandwich can be super simple or, with a little prep at the beginning of the week, you can have it on some gluten free {Homemade} Sandwich Bread.  Serve it with a yummy French inspired soup like Creamy Saffron Soup. Thin center cut pork chops, one per sandwich 1 tbsp. olive oil Salt and pepper gruyere cheese, sliced Sliced bread Tomatoes, sliced lettuce, rinsed and dried On the plate put some of Grandmas Homemade Sweet Dill Pickles In a skillet heat olive oil.  Salt and pepper chops or use your favorite seasoning.  Cook chops until both sides are a golden brown and the inside is not longer pink. {Homemade} Lemon-Tarragon Mayo (Yes there is raw egg so if you're pregnant just add the lemon zest and tarragon to your favorite store bought brand.) 1 egg yolk 1 teaspoon prepared Dijon mustard 1 teaspoon white wine vinegar good pinch of salt pinch of pepper dash sugar 1 cup olive oil 1 tsp. freshly grated lemon zest 2 sprigs tarragon leaves, roughly chopped

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Thai Coconut Curry with Shrimp

I think I may be on a bit of a Thai food kick, but can you blame me?  It's so stinking good!! This dish is so delicious I just can't make enough of it.  And making it {homemade} means you can have seconds and leftovers (assuming it doesn't all get eaten in one sitting) for way cheaper than you could get it at your favorite Thai restaurant.

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Root Vegetable Beef Stew

You've gotta love quick and simple Crockpot meals that are as healthy as they are delicious. This dinner is especially good on a day when you've got one million and three things to do and you were already exhausted before you even got up this morning.  Maybe knowing that you've got a healthy dinner waiting at home for you and your family will help you get through the day and check one thing off your to do list... one million and two :)

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Chicken Pad Thai

I had my first taste of Pad Thai years ago and ever since, every now and then I get this NEED to have some!  This remake of the Pad Thai favorite is made with a sauce inspired by a traditional Pad Thai recipe , but that is so simple without all the specific Asian foods that I just don't have hanging around my house all the time. Make this meal gluten free by using gluten free rice noodles. Prepare noodles according to package directions. 1 lb. boneless, skinless chicken breast or tenders 2 tbsp. sesame seed oil couple pinches red pepper flakes 3 garlic cloves, minced 1/2 tsp. grated ginger 1 leek, rinsed and chopped Cut up chicken into bit sized chunks.  Heat oil in large wok or skillet along with the red pepper flakes, garlic and ginger.  Cook chicken until cooked through and beginning to brown on the outside. Remove from pan, set aside and add leek.  Saute for a few minutes while you prepare sauce, stirring occasionally. In a bowl whisk together: 1/2 cup chicken broth 3 tbsp. rice vinegar 1 tbsp. lime juice 2-3 tbsp. honey 2 tbsp. gluten free soy sauce Pour sauce over leeks and cook for another few minutes, until leeks are tender.  Add chicken and noodles back into the skillet and toss together.  Remove noodles to serving bowls and top with: grated carrots raw unsalted peanuts, roughly chopped chopped green onions (opt.)

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Quinoa Risotto Stuffed Vegetables

Alright, if you haven't noticed I like stuffed vegetable anything.  This yummy and healthy side or appetizer is so fun, easy and so good for you.  It will definitely be a hit!

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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