Welcome

Melissa-profile This is more than just a recipe blog. I am not a chef. I am a mom of four children, one of whom has an autoimmune disease, wife of a Crossfit junkie, and healthy food lover. I love learning about and cooking new, healthy and delicious food. This is simply me sharing the ways I take care of my family by being aware and mindful of the food I feed them and as a result making lots of Gluten Free & Paleo Recipes by Melissa.

First Time Visiting Food L'amor? Start Button

Sweet and tangy cold slaw!

May 24, 2011 by Leave a Comment
Sweet% Bn% % Btangy% Bcold% Bslaw

1 head cabbage
(½ head red and ½ green cabbage if you like)
1 large carrot, grated

Dressing:
½ cup agave nectar (more if you want it a little sweeter)
¼ cup grape seed oil or olive oil
¼ cup apple cider vinegar
3/4 cup Mayo, the kind made with olive oil.

*This is my variation on KFC’s cold slaw dressing recipe. Here’s what I changed. Instead of sugar I used organic blue agave nectar. Why? Agave is a low glycemic sweetener. www.theglycemicindex.com explains it best:
“Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs – the ones that produce only small fluctuations in our blood glucose and insulin levels – is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.”
P.S. Costco is the best place to buy organic anything, including agave, in bulk for a decent price.
*Instead of regular vegetable oil I trade it for either the much tastier and nutrient rich extra virgin olive oil or the super good for you grape seed oil. Not only does olive oil have more of the ‘good fats’ (monounsaturated) but there is also a bit of a controversy over possible toxins in canola oils. Better safe than sorry! Grapeseed oil contains one of the highest concentration of monounsaturated and polyunsaturated fats (good fat ☺) and the lowest levels of saturated fat (bad fat ☹). Plus it’s packed full of vitamin E (great for skin ladies!) and omega 6.

*Apple cider vinegar has long been known for its medicinal qualities and has been used for centuries to improve health and vitality. Read more about the amazing things apple cider vinegar can do at http://www.earthclinic.com/Remedies/acvinegar.html

Filed Under: Meatless Wonders, Paleo, Veggies and stuff

Spaghetti with Meatballs

May 21, 2011 by Leave a Comment

 The boys went on a father and son’s camp out last night so I enjoyed a girls night with my girls! My 3 year old requested spaghetti with meatballs for dinner, followed by a litany of activities that included everything from a bike ride to a board game.  It was so fun to just hang out with my girls!

Hospital9

Start your water for the spaghetti (gluten free) and cook according to package directions. Then start making the meatballs.
Meatballs
1 lb. organic ground turkey burger                                                                
1 clove garlic                                                                                    
2-3 sprigs rosemary leafs striped off, or 1 tsp. dried rosemary            
2 thyme sprigs, or 1/2 tsp. dried thyme
5-6 basil leafs, or 1/2 tbsp dried basil
3 stems of parsley leafs, or 1 tbsp dried parsley
1 tsp. fennel seeds
a couple shakes crushed red pepper flakes
1-2 green onions, chopped
1/4 cup grated Parmesan cheese
1 cup gluten free instant oatmeal
1 egg, or 2 egg whites
salt to taste

Combine all ingredients and form into balls.  Cook on a griddle heated to 325 F.  If you don’t have one, cook in a large nonstick skillet. Turn meatballs until the outside is all browned.

At this point you could heat your favorite spaghetti sauce in a pan on the stove or, if your like me and started cooking the meatballs before you realized that you were out of your favorite spaghetti sauce, then you can throw together this one.

Marinara Sauce
1 – 14 oz. can Italian style stewed tomatoes
1 – 8 oz. can tomato sauce

1/2 cup {Homemade} salsa or your favorite kind (this idea courtesy of my mom’s genius)

2-3 sprigs rosemary leafs striped off, or 1 tsp. dried rosemary              

2 thyme sprigs, or 1/2 tsp. dried thyme
5-6 basil leafs, or 1/2 tbsp dried basil
3 stems of parsley leafs, or 1 tbsp dried parsley
drizzle of extra virgin olive oil
 
simmer on medium low until flavors are blended
Add browned meatballs to your sauce and simmer for a few more minutes to be sure they are cooked all the way through. Top spaghetti with meatballs and sauce!
 
*Turkey overall has less fat and more protein than hamburger, however, having said that if you just love your red meat the best choice is to have a leaner cut ground (i.e. flank, sirloin, etc.)
Typically all hamburgers you get at the grocery store are grain-fed and injected with hormones which is really unhealthy for us. As the saying goes, we are what we eat. Likewise, turkey burger is only really healthy for you if it’s made from an organic free range turkey.  
Filed Under: Pasta-tivly delicious, Power to the Poultry

Creamy Saffron Vegetable Soup

May 20, 2011 by Leave a Comment
Safron Soup

I first posted this soup almost a year ago and after making it for dinner recently I knew I had to give it the spot light again.  This soup is light yet so savory.  And here’s my tricky little secret…it’s creamy without using any cream.  So good for you and good tasting!
  

1 tbsp. extra virgin olive oil
1 yellow onion, diced
2 clove garlic, minced
2 celery ribs, chopped
4-5 cups chicken stock (however thick you want it)
2 bay leafs
1 tsp turmeric
1 pinch saffron threads, about a quarter of a teaspoon
2 carrots, chopped
2 red potatoes, cubed
1 can great northern beans, pureed
1 small yellow crookneck squash, sliced
chopped parsley
Heat olive oil in pot.  Add onion, garlic and celery.  Saute until onions are caramelized then pour in your chicken stock, bay leafs, turmeric, carrots and potatoes.  Bring to a low boil and let cook for about 5 minutes while you puree the beans (you may need to add some of the stock from your pot into the beans in the food processor) Mix pureed beans in until well blended.  Add squash and simmer for another 5-10 minutes.  Remove bay leaves and top with fresh parsley.
*I’ll just say if up front, saffron is the most expensive spice in the world, about $800 a pound!  Don’t worry you don’t need near that much.  You’ll probably pay about $13 for a packet of these tiny red threads, but the flavor and benefits may make it worth it. 
  • The active components present in saffron have many therapeutic applications in many traditional medicines since long time ago as anti-spasmodic, carminative, diaphoretic.
  • Research studies have shown that, safranal, a volatile oil found in the spice, has antioxidant, cytotoxicity towards cancer cells, anticonvulsant and antidepressant properties.
  • Αlfa-crocin, a carotenoid compound, which gives the spice its characteristic golden yellow color, has anti-oxidant, anti-depressant, and anti-cancer properties.

Filed Under: beans and things, Super Soups, Veggies and stuff

Stuffed Baked Apples

May 19, 2011 by Leave a Comment
 
The apples are soft, but still with a slight crisp and the stuffing is caramelized and crunchy.  Yummy!
 
Hospital9

 

4 apples (I used Fuji, but use whatever your favorite is)
1 cup water
1/8 cup lemon juice
1/2 cup agave nectar or honey
1/2 cup finely chopped almonds
1/2 cup craisins
1 tsp cinnamon
a couple dashes ground nutmeg
a dash ground cloves
 
Preheat oven to 350.  Using a melon baller or just a knife and spoon to make an opening in the top and dig out the core of the apple, being sure not to poke a whole in the bottom.  Mix the water and lemon juice and pour in the bottom of a glass baking dish, setting your cored apples in it.  Mix all remaining ingredients in a bowl.  Spoon almond, craison mixture into apples until they are overflowing.  Bake for about an hour.   
 
 
* If you use honey try buying from a local bee keeper especially if you’re prone to seasonal allergies.  If you do then your eating honey made by bees who pollinate plants from your area to make honey.  So by eating local honey you build up an immunity essentially to the pollen and can significantly help with these seasonal allergies.    
*Agave nectar is a sweetener like honey but it is a low glycemic sweetener.  www.theglycemicindex.com explains it best:
“Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs – the ones that produce only small fluctuations in blood glucose and insulin levels – is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.”
 

 

Filed Under: Fun Fruits, Paleo, Sweet Treats

Lemon Pasta & Chicken

May 18, 2011 by Leave a Comment
I recently made this dinner for a friend who’d just had a baby.  All of my kids were colicy babies and the best remedy for their upset, gassy tummies was fennel. Rubbing some fennel essential oil onto their tummy helped a lot, but I’ve always had to be careful about what I eat.  I hope my friend and her adorable new little guy had a very peaceful evening after this mild dinner.    
 
 

1 – 13 oz. box gluten free penne noodles     
2 large chicken breasts, cut into strips      
1 tbsp. extra virgin olive oil                      
2 tsp. fennel seeds                                  
1 garlic clove                                          
salt and pepper to taste                            
juice from one lemon                              
5-6 mini crimini mushrooms, sliced          
2 celery stocks, diced                              
3 green onions                                        
1 cup chicken stock                                
2-3 rosemary sprigs, or 2 tsp dried          
4-5 thyme sprigs, or 1/2 tbsp dried          
2 parsley stems
5-6 basil leaves
lemon zest
1 cup frozen peas
Parmesan cheese

Cook pasta in salted water according to box. Pull out frozen peas and let them thaw on the counter. Heat olive oil in large skillet.  Add fennel seeds and garlic until they sizzle.  Drop the chicken in. Salt, pepper and add lemon juice (or you could just use the Lemon & Pepper seasoning if you want). When chicken’s browned on the outside and mostly done remove from pan and set aside.  Throw in the mushrooms and celery and let them cook 3-4 minutes until celery softens (you may have to add more olive oil). Pour in the stock, onions, herbs and return the chicken.  Let simmer about 5 minutes while you drain the pasta.  Pour hot penne into skillet and toss, adding more olive oil, salt and pepper.  zest the lemon into pasta, add the peas and toss again. Top with grated Parmesan cheese.
 
*Fennel is a natural tummy soother and gas-reliever.  As most nursing mom’s know, what you eat effects your milk and subsequently your baby.  I used to actually put fennel seeds in a tea ball, steep in hot water and drink for maximum potency while I was nursing.  It made a HUGE difference for my fussy babies.
 
*Fennel sort of has a mild black liquorish flavor and if you’re not a fan of black liquorish (I’m not either) don’t be turned off.  Combined with this light and lemony pasta and chicken dish your taste buds and tummy will both love it. 
Filed Under: Pasta-tivly delicious, Power to the Poultry