Category: Grown in the Backyard

Low Carb Fruits & Veggies

#ThisGirlLovesToEat

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Avocado Fries II

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When you get a new #KitchenToy, like the 6 qt, 1700 Watt #DashDeluxeAirFryer you experiment.  My husband said he loved the recipe last week for Air Fried Avocado Fries, but he drenched them in Spicy Ranch dressing, so I’m not sure if he was being objective, and the amount of salt from the almond flour in the main breading component just wasn’t doing it for me, so I decided to give them another shot.  This version wasn’t as heavy, or as salty, and, I think, much better suited to the buttery freshness of the avocado.

Air Fryer Avocado Fries II

  • 2 Medium Avocados
  • 2 TBLS Coconut Flour
  • 2 Large Eggs
  • 3 TBLS Extra Fine Almond Flour
  • 2/3 Cup Crushed Pork Rinds (Any Flavor)  I used 4505 Cracklins BBQ

Using a rolling pin, meat tenderizer, or even a rubber mallet from the garage, crush your pork rinds (TIP: I leave them in their bag or use a paper/zip bag to avoid a big mess) until they 1resemble coarse crumbs.  Using a fork, combine with the almond flour in a shallow dish.

Put the coconut flour in a zip bag or shallow bowl.  In a separate bowl lightly beat the eggs.

Slice the avocado in half, remove from the shell, remove seed and slice each half into 4 portions.

Dip each slice in the egg wash then immediately coat with the crumb mixture.  Lay in a single layer in the basket of your air fryer.

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Set the temperature to 400° F and set your timer for 8 minutes of cooking time.  Open the drawer at with 1 minute remaining, and, depending on the thickness of your slices, you may want to add 1-2 minutes if you want them crispier/browner.  When your slices have reached your desired shade of brown, remove the basket from your Air Fryer and immediately move them to a serving dish.  I served with Hidden Valley Spicy Ranch dressing, which has only 2 grams of carbs per 2 TBLS serving, making this a perfect #KetoFriendly treat!  #ThisGirlLovesToEat

Air Fried Avocado Fries

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I bought another #KitchenToy and now have a whole new way to cook healthy meals.  Last week Amazon delivered a 6 quart, 1700 Watt, #DashDeluxeAirFryer to my front porch, and my avocados have finally ripened enough to give it a test run!  I’m not sure why, maybe because it was a killer #LightningDeal, but I bought the biggest one they make.  I hope I use it enough to justify giving up my storage space for it, it’s HUGE!


Air Fryer Avocado Fries

  • 2 Medium Avocados
  • 2 Large Eggs
  • 1/2 Cup Almond Flour (I use regular, not finely ground)
  • 1/2 Cup Crushed Pork Rinds (Any Flavor)  I like 4505 Cracklins Spicy Green Chili & Lime
  • 1/2 Cup Grated Paramesan Cheese (I like to use a 3 cheese blend of Asiago/Parmesan/Fontina)
  • 1/2 tsp Freshly Ground Black Pepper

Using a chopper, food processor, or your Vitamix, crush your pork rinds until they 2resemble coarse crumbs.  Combine with the flour and cheese.

In a separate bowl lightly beat the eggs.

Slice the avocado in half, remove from the shell, remove seed and slice each half into 4 portions.

Dip each slice in the egg wash then immediately coat with the crumb mixture.  Lay in a single layer in the basket of your air fryer.

Set the temperature to 400° F, set your timer for 10 minutes and cook for 5 of the 10 minutes.  Open the drawer at 5 minutes and flip the slices over then continue cooking to the end.  I served with a low carb spicy ranch dressing.  #ThisGirlLovesToEat

Kumquat Margaritas

Kumquat-Margaritas

We have a Kumquat tree in our backyard and I honestly never know what to do with them!  Now I do.  As they say about lemons, when life gives them to you, make lemonade…well, apparently kumquats and tequila are a thing too!  Who knew?

Kumquat Margaritas

  • 1 Pint Kumquats (About 40)
  • 2 Medium Limes
  • 1 Cup Water
  • 1/4 Cup Sugar
  • 3/4 Cup Silver Tequila
  • 1/4 Cup Grand Marnier
  • 3 Cups Crushed Ice
  • 3 TBLS Kosher Salt
  • 4 wedges of lime (for serving)

Pressing down, roll the limes on your counter, or a cutting board, to release the juice.  Cut your limes in half, remove the seeds, and put 3 of the halves in your blender container.  Cut the remaining half in half again, then use the wedges to wet the rims of your margarita or old fashioned glasses, dip the rims in the salt, and set aside.  Drop the lime wedges into the blender container.  Slice the kumquats in half, remove the seeds, and add them to the blender container.  Add water to the blender and puree until mostly smooth.

Pour the mixture through a fine mesh sieve into a medium saucepan, pressing the solids to extract as much liquid as possible.  Discard skins and pulp.  Add sugar and bring to a boil over high heat.  Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20-25 minutes.  Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour.

Mix tequila and Grand Marnier with 1/3 Cup of the kumquat reduction.  Serve over crushed ice in the salt rimmed glasses with a wedge of lime.  Makes 3 Drinks (about 2/3 Cup each)  #ThisGirlLovesToEat

Fluffy Peach Cobbler with White Wine Whipped Cream

Peach Cobbler with Maple Cream Sauce

Summer fruit season is at it’s glorious peak and the produce department at my grocery store is overflowing with bins of fresh apricots, nectarines, plums, and luscious ripe peaches!  With this bounty of  rich, sweet fruit available, I love nothing more than to peel a pile and bake a juicy, lip-smacking cobbler.

Few things go as well together as a crisp white wine and stone fruits.  Wine Enthusiast recommends a Picpoul de Pinet from Languedoc-Roussillon, France like: Gerard Bertrand Terroir Picpoul de Pinet 2016.  Total Wine or BevMo should be able to point you in the right direction for a wine that’s similar if they don’t carry this $18 bottle.

Another option is to enter the search term “Picpoul de Pinet” into your google search, hit enter, and then select [Shopping] beneath the search box after your selections come up. Locations where you can buy it will come up.

This recipe for peach cobbler combines the two flavors beautifully and, bonus, it doesn’t need to be baked in the oven, so no heating the house up!

Fluffy Peach Cobbler with White Wine Whipped Cream

  • 10 Ripe Peaches – peeled, pitted & sliced into quarters – It’s OK if they’re a little squishy.picpouldepinet
  • 2 Cups Dry White Wine (like a Picpoul de Pinet)
  • 1/2 Cup Orange Juice
  • 1/2 Cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 3 tsp Cornstarch
  • 3 tsp Cold Water
  1. Set your electric Pressure Cooker (like your Instant Pot) to the Brown or Sauté setting.
  2. Combine wine, juice, brown sugar, and cinnamon in Instant Pot then add peaches.
  3. Sauté 3 to 5 minutes, or until softened.
  4. Combine cornstarch and cold water.  Stir into peach mixture in Instant Pot.

Prepare Batter:

  • 4 TBLS Butter Softened
  • 1/2 Cup Granulated Sugar
  • 1 Cup Heavy Cream
  • 1/2 Vanilla Bean, Scraped
  • 2 Cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  1. In bowl of stand mixer, cream butter and sugar until completely incorporated.
  2. Add heavy cream and vanilla bean.
  3. Fold in combined flour and baking soda a little at a time until ragged, sticky batter forms.
  4. Place spoonfuls of batter over peaches, but don’t cover top completely.  Push dough balls down into peaches.
  5. Secure lid and close pressure valve. Cook on high pressure for 10 minutes.
  6. When done, let pressure drop naturally for 5–10 minutes. Release remaining pressure, according to the manufacturer’s instructions.

Prepare Whipped Topping:

  • 1 Cup Heavy Whipping Cream, Chilled
  • 1 tsp Granulated Sugar
  • 1/2 Vanilla Bean, Scraped
  • 1 tsp White Wine, Chilled
  1. In mixing bowl, whip heavy cream, sugar, vanilla and white wine until light and fluffy.
  2. It should double in volume and clump into whisk. Don’t over whip, or it will turn to butter. Chill in refrigerator until ready to serve.

Wine Enthusiast Magazine has some of the best #CookingWithWine dessert recipes and is my go-to when I’m looking for something new & different to make for dessert!  #ThisGirlLovesToEat

Tart & Spicy Butternut Squash Soup

It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too!  Great for the wallet AND the waistline!  This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.

Tart & Spicy Butternut Squash Soup

  • 1  –  2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
  • 1  –  Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
  • 3  –  Large Ribs Celery Chopped
  • 3  –  Carrots (Peeled/Chopped into about 1″ Pieces)
  • 1  –  Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
  • 4  –  TBLS Butter
  • 1  –  32 oz Container Organic Chicken Stock
  • 1+1/2 Cups Water
  • Freshly Grated Sea Salt (To Taste)
  • Freshly Cracked Pepper (To Taste)
  • Freshly Ground Nutmeg (1/4 tsp)
  • Cinnamon (1/2 to 1 tsp)
  • Cayenne Pepper (Pinch to 1/8th tsp)
  • Chopped Parsley (if desired)

Melt the butter in a medium stockpot and add the onions, carrot and celery.  Sauté over low heat about 10 minutes.  When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water.  Turn the heat up to medium-high and bring just to a boil.  When bubbles appear at the edges of the pan, reduce heat to low.  Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.

Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.

Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne.  Adjust spices to taste.

I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!

I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat

Eat All You Want & Don’t Gain! Really!

fruitsEveryone who follows this blog regularly knows that #ThisGirlLovesToEat.  Anything that lets me eat unregulated amounts of food that I like, except kale #IHateKale, without bursting out of my jeans is something that is going to catch my attention. Sounds unlikely?  I know, I doubt it too, but I’m willing to be a guinea pig!

According to scientists, you can eat as much of these 14 foods and not gain any weight due to their high water and low-starch fiber content while containing very few calories.

These foods are not high in muscle building (and fat burning) protein, but they are filled with vitamins, nutrients and antioxidants.

Celery:celery

  • 95% Water
  • Contains potassium, folate, fiber, and 30% of your daily requirement of vitamin K
  • Has about 6 calories per serving
  • Eat when fresh – celery loses most of it’s nutritional benefits after 5-7 days

Kale:

  • One of the few foods that contains an Omega 3 Fatty Acid
  • 1 Cup has about 33 calories
  • High in vitamins and folate

Blueberries:three-blueberries

  • Champion in the Antioxidant world – has more than any other fruit
  • 1 cup has about 85 calories
  • 1 cup has 14% of the recommended daily requirement of fiber

Cucumbers:

  • 96% Water
  • 16 calories per serving
  • Seeds and skin contain most of the Fiber and Vitamin A (Beta-Carotene) which is good for your eyes

Tomatoes:tomatoes

  • Contain lycopene, a carotenoid, which helps fight against chronic diseases
  • High in vitamins A, C, and B2, as well as folate, chromium, potassium, and fiber
  • 1 medium-sized tomato has about 25 calories

Grapefruit:

  • High in fiber, which stabilizes blood sugar helps you feel fuller for longer
  • 1/2 a grapefruit has about 50 calories
  • High in Vitamin C and folate
  • Grapefruit has been found to help in weight loss, lowering cholesterol, and improving digestion

Broccoli:Broccoli

  • Contains an anticarcinogen known as sulforaphane
  • Most nutritious when eaten raw or steamed
  • Contains vitamins A, C, E, and K
  • 1 serving contains 20% of your daily fiber requirement
  • 1 serving has about 31 calories

Cantaloupe:cantaloupeandhoneydow

  • Contains beta carotene, a form of vitamin A that promotes healthy eyes
  • Contains potassium
  • Contains more than 100% of your daily recommended value of vitamins A and C
  • 90% Water
  • 1 serving has about 55 calories

Cauliflower:

  • Contains antioxidants and phytochemicals to help fight off chronic disease
  • An excellent source of folate, fiber, and vitamins C and K
  • Has about 25 calories per serving

Blackberries:The blackberry

  • Blackberries can help your brain to stay alert
  • Rich in vitamin C as well as antioxidants known as bioflavonoids
  • Can aid with digestion
  • Tightens tissue, leading to younger-looking skin
  • 1 serving has about 62 calories

Lettuce:

  • Whether Romaine, Green Leaf, Red Leaf, Romain, etc.: 96% Water
  • Folate, iron, and vitamins A and C
  • 1 serving has 10 to 20 calories

Oranges:

  • High in Vitamin C which is crucial in collagen production: oranges help keep skin free of damage and looking good
  • Medium orange has about 80 calories
  • You need to eat the white stuff under an orange’s skin (pith) it contains a lot of fiber, which helps lower cholesterol and blood sugar levels

Strawberries:strawberries-on-white-plate

  • Fat-free, sodium-free, and cholesterol-free (healthy for the heart)
  • More vitamin C in one serving of strawberries than there is in one orange
  • Tons of polyphenols, a type of antioxidant
  • A good source of potassium and fiber
  • 1 Cup of strawberries has about 50 calories

Honeydew Melons:

  • Only slightly more calories per serving than cantaloupe (64)
  • Contains over half of the recommended daily value of vitamin C
  • Contains over half of the recommended daily value of copper, which is crucial for healthy skin

If you are interested in more scientific details, you can read the original article on INSIDER.

If you’re interested in the things I may not devote an entire blog post to like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

20 Natural Disease Fighters

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Lemon Turmeric Energy Balls

lemon-turmeric-energy-balls

I came across this recipe on Pinterest and am so excited to try it.

I have a tree bursting with Meyer Lemons in my backyard and just got a fresh delivery of Medjool Dates from Hadley Fruit Orchards in Cabazon, CA.  I can’t possibly ONLY drink date milkshakes (although I’d love to try), and I need to find a way to get more turmeric, with it’s anti-inflammatory gifts, into my diet, so this is a win-win.

I may even make a batch that substitutes blood orange for the lemon because I also have a tree full of ripe Blood Oranges. #CaliforniaGirlCitrusProblems

In the ginger family, turmeric is used to flavor both sweet and savory dishes in many different regions’ cuisines: South Asia, Southeast Asia (Vietnam, Cambodia), India, Eastern Asia, the Middle East, Iran, South Africa, and Thailand among others. In Medieval Europe it was known as Indian Saffron because it was used as an alternative to the more expensive and harder to get spice.

Lemon Turmeric Energy Balls

  • 12 dried Medjool dates
  • 1 cup old-fashioned gluten-free oats
  • ½ cup almonds
  • 1 tablespoon chia seeds
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground turmeric
  • ½ cup shredded coconut, for dusting
  1. Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.
  2. Add the other ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tablespoon of water from soaking the dates if the mixture is too dry.
  3. With the small spoon scoop the mixture and roll into balls. Roll the balls in shredded coconut and place on the baking sheet.

  4. Store energy balls in an airtight container in the refrigerator until serving.

    Notes: Energy balls can be kept frozen up to 3 months.

    You can find the original recipe at http://www.natalieshealth.com/

    If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Easy Roasted Tomato Soup

fellp20150820_lowCalifornia’s multiple personality disorder has reared it’s ugly head again.  The weather, which had been giving us a normal winter for a change, has turned on a dime and we have Santa Ana winds, sunshine and warm temperatures just a day after rain clouds and temperatures in the low 60’s.  Ugh!  This is really screwing with my pre-planned menus!

Screw it!  I planned to make soup for dinner and soup it will be.  I don’t care if it’s warm outside or not.  If anyone complains they can chill theirs like gazpacho.

Roasted Tomato Soup

  • 1 Poblano Chili (Stem and Seed Pod Removed if Desired)
  • 6 Large Tomatoes (Hard Stems Cut Out)
  • 1 Medium Sweet Yellow Onion (Peeled and Halved)
  • 5 Large Carrots (Peeled & Tops Removed)

Preheat oven to 350°F

Place the onion, cut side down, onto an oiled baking pan along with the peeled carrots, the poblano chili and the 6 tomatoes (cut tops up). Tip:  For added flavor, I roast my chili with the stem and seed pod in and remove them before throwing into the Vitamix.

Bake for 25-30 minutes or until the tomato skins begin to crack and peel.

Preparation Option 1 – VITAMIX:

If you have a Vitamix with a soup setting like I do (it’s on the Professional Series 750), the steps are simple from here.  All you do is throw all of the roasted vegetables into the container, place the lid on securely, turn the dial to the soup setting, depress the start button and wait for the cycle to end when it’s done chopping/blending and cooking the soup.

Preparation Option 2 -Blender or Food Processor and Stove Top:

Place the onion, chili and carrots into the blender/processor container and pulse to chop the vegetables up.  Then turn the blender to puree and mix until the vegetables are well chopped.  Add the tomatoes 1 at a time blending on high until all are well incorporated.  If you run out of room in your container, move 1/2 of your vegetable mixture to the pan you’ll be heating the soup in.  When all of the vegetables are blended/pureed, heat in a pan on the stove until warm enough to eat.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood