Gluten-Free Dark Chocolate Brownies {Adopt-A-Gluten-Free Blogger}

Gluten-Free Dark Chocolate Brownies

Oh my, can you believe these deep chocolatey brownies are gluten-free? I couldn't, and my little guy was over the moon about these brownies. Even my skeptical boys who are not on a gluten-free diet thought these were amazing.

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Oatmeal Peanut Chocolate Chip Cookie Recipe - 50 Women Game Changers In Food - Maida Heatter

Oatmeal Peanut Chocolate Chip Cookies

Sometimes I just need an excuse to make cookies. Believe it or not, my kids actually are not huge sweet eaters (although they do love their ice cream), but they do appreciate good home baked cookies once in a while, especially chocolate chip cookies (but only if they're soft and fresh out of the oven...I know...they are so picky!). 

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Steamed Ginger Peaches with Greek Yogurt {Vegan}

Steamed Ginger Peaches with So Delicious Dairy-Free Greek Yogurt

Although fall is around the corner, there is still plenty of time to enjoy summer peaches. There's nothing like a juicy summer peach, eaten out of hand, or cut up and eaten with yogurt for breakfast. But, what about dessert? Sure, there are peach crisps, peach pies and peach crumbles and cobblers that are summertime favorites, but what if you want something lighter, perhaps a healthier version of peaches and cream for dessert? This is what I pondered as I stared at a bowl of fresh peaches I had picked up from our local farmer's market.

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A Healthy Banana Split

This Healthy Banana Split is made with 100% Fruit.

Did you know that today is National Banana Split Day? Created by a 23-year old pharmacist in 1904, the banana split is a popular American dessert, traditionally served with a banana split in half, three scoops of ice cream (chocolate, strawberry and vanilla), and topped with chocolate syrup, crushed pineapple, walnut ice cream topping, whipped cream and a cherry. This dessert comes in at over 1000 calories!

Dole Bananas has partnered with Tastespotting today to rally the food-blogging community to invent a healthier banana split with less than 350 calories.

I entered the challenge on the late side today (I've been driving my kids around all day and just got home!), but didn't want you to miss out on the fun. The Healthy Banana Split I came up with is made with 100% fruit.

The three scoops of "ice cream" I made were entirely fruit based, blackberry, strawberry and banana. For the blackberry and strawberry "ice cream", I blended half a banana with 1/3 cup frozen fruit in my Vitamix blender (note: you need a heavy duty blender to make this; otherwise, you will need to add some almond or coconut milk to the fruit and freeze until firm). For the banana "ice cream," I simply blended frozen banana chunks until creamy and smooth.

For my version of the Healthy Banana Split, I used half a banana, one scoop each of the blackberry, strawberry and banana ice cram, and topped it off with fresh strawberries, pineapple and blueberries. That's it! 

The approximate calorie count for my Healthy Banana Split is 280 calories (2 bananas, 1/2 cup strawberries, 1/3 cup blackberries, 1/2 slice pineapple, 1 tablespoon blueberries).

My little guy was the taste tester and he gave it a thumbs up (he thought it was real ice cream). Enjoy!

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Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

Mango Panna Cotta topped with Gold Kiwi Fruit, Mangoes and Strawberries.

During the summertime, I love all the fresh fruit that's available, especially berries, melons, and tropical fruits like mangoes, kiwi fruit and papaya. Recently, I was sent a box of Zespri Kiwi Fruit, and had the chance to experiment with both Green Kiwi Fruit and Gold Kiwi Fruit. I have to say that I am partial to Gold Kiwi Fruit, perhaps because it's more unusual or because I like its more tropical flavors. Now that I've run out of these Gold Kiwi Fruit, I've been on the lookout in our local supermarkets and have seen them in a few stores. Although Gold Kiwi Fruit is not as easy to spot as Green Kiwi Fruit, it's definitely worth the effort to look for them - you won't be disappointed.

Zespri Gold Kiwi Fruit

I made Kiwi Popsicles and Frosty Kiwi Coolers with the Green Kiwi Fruit, which were very quick and easy to make. However, I wanted to make something a bit fancier with the Gold Kiwi Fruit, they're that special.

This summer, I bought a pack of agar agar from our local Asian grocery store. It perked my interest as I remember when I was growing up, my mom made some desserts using agar agar. However, after bringing it home, I didn't know what to do with it. The agar agar I bought came in long strands. The agar agar I remember my mom using was in "bars."

Unlike gelatin, which is derived from the collagen inside animals' skin and bones, agar agar comes from seaweed. I never really thought about this until I googled gelatin and found that, not only is gelatin used in "JELL-O" gelatin mixes, but also gummy bears, marshmallows, and some yogurts. After I read this, I was a little grossed out - who knew?

Whereas gelatin must be refrigerated to gel, agar agar sets up at room temperature in an hour, requiring no refrigeration. That's one thing I like about vegan foods - since there's no dairy or eggs, there are no worries about leaving food out at room temperature for a short period of time.

When I started researching how to use the agar agar I bought, I saw that most recipes used powdered agar agar or agar agar flakes. I also noticed that the proportion of agar agar to liquid to make it gel was roughly 2 teaspoons of agar agar powder or 2 tablespoons of agar agar flakes to 2 cups of liquid.

Agar Agar Flakes that I made by grinding Agar Agar Strands in a coffee grinder.

One resource suggested grinding agar agar in a food processor, blender or coffee grinder. I first tried the food processor, which failed to break up the strands of agar agar. So, I cut the agar agar strips into smaller pieces and put them in the coffee grinder, and I ended up with nice agar agar flakes.

I came across a recipe for Vegetarian Vanilla Panna Cotta on the Enlightened Cooking and decided to use this as a reference. To highlight the tropical theme I wanted to convey with this dessert, I made a Mango Panna Cotta, topping it with some Zespri Golden Kiwi, Mango, and Strawberries.

Vegan Mango Panna Cotta with Fresh Fruit

I happened to have some So Delicious Passionate Mango Yogurt which was perfect for this tropical theme, but vanilla yogurt would work just as well.

Whoops! I ran out of strawberries, but these were still really good.

Printable Recipe

Ingredients:

• 1 1/4 cup coconut milk
• 1/4 cup organic sugar
• 2 tablespoons agar agar flakes
• 1 cup So Delicious Passionate Mango Yogurt
• 1 mango (you should have about 1/2 cup)
• 1 teaspoon vanilla extract
• Kiwi Fruit, Mango, or other fruits, cut up, for topping

Directions:

1. In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
2. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
3. Add yogurt and vanilla extract to bowl and process until blended.
4. Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
5. Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.

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Frosty Kiwi Cooler and Kiwi Popsicles

Green Kiwi Popsicles

Recently, I received a sample of Zespri Kiwifruit in the mail, and was so excited to find that the box included both Zespri Green Kiwifruit and Zespri Gold Kiwifruit. Although I have enjoyed Green Kiwifruit over the years, I had never tasted Gold Kiwifruit until the BlogHer Food conference I attended last fall.

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Stewed Rhubarb with Star Anise and Ginger

Stewed Rhubarb with Star Anise and Ginger

This past weekend, I picked up some fresh rhubarb from our local farmer's market. I have never cooked rhubarb before, but have been meaning to try it for a while.

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Gluten/Dairy/Egg Free Blueberry Crisp

Gluten/Dairy/Egg Free Blueberry Crisp (made with Quinoa Flakes)

Recently, I came across a recipe for a gluten-free blueberry cobbler at our local natural foods store that looked and sounded amazing.

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Easy Avocado Smoothie - Basic and Elegant {Avocado Mousse with Strawberry Puree}

"Hawaiian Lava Flow" Avocado Mousse with Strawberry Puree

Last week, I received a beautifully packaged box of Haas Avocados from California Avocados Direct, a fourth generation avocado family farm located near Valley Center, California.

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Anzac Cookies {Secret Recipe Club}

Anzac Cookies

This month, I joined the Secret Recipe Club, created by Amanda of Amanda's Cookin'.

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Gluten/Dairy/Egg/Soy Free Vegan Quinoa Banana Chocolate Chip Cookies

Gluten/Dairy/Egg/Soy Free Vegan Quinoa Banana Chocolate Chip Cookies

Recently, I was asked to write a book review of Carrots 'N' Cake, Healthy Living One Carrot and Cupcake At A Time. 

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Gluten/Dairy/Egg/Soy Free Vegan Toll House Chocolate Chip Cookies

Gluten/Dairy/Egg/Soy Free Vegan Toll House Chocolate Chip Cookies

Today, I am celebrating the new look of my blog with a special treat.

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A Gluten/Dairy/Egg Free Birthday Celebration

Gluten/Dairy/Egg Free Strawberry Shortcake with Dairy Free Strawberry Ice Cream

Last week we celebrated my hubby's birthday. It was a bittersweet birthday as it's the first birthday he's had without his dad. My 8-year old commented on how sad it was that Ye Ye (referring to his paternal grandfather in Mandarin Chinese) had passed away just a few weeks before daddy's birthday.

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Sharing Our Holiday Table {Pomegranate Poached Pear Recipe}

Pomegranate Poached Pear

I have been wanting to try my hand at red wine poached pears, an elegant and beautiful dessert. However, many recipes call for a substantial amount of sugar and an entire bottle of red wine.

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Winter Squash Recipes

Buttercup Squash, one of many winter squash varieties

With cooler weather on its way, winter squashes such as butternut, kabocha, buttercup, delicata and acorn squashes are popping up in markets. Winter squashes differ from summer squashes as they are allowed to fully mature before being eaten. Their seeds are fully developed and the skin is hard.

Until a few years ago, I was intimidated by winter squashes, as I did not know how to cut its hard flesh, peel its thick skin, or cook it.

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A Healthy Dinner Menu

Braised Chicken with Fig Balsamic Vinegar Glaze

I was trying to come up with a healthy dinner menu this past week when I came upon Tiffin Tale’s menu for a Fall Harvest Dinner that she entered for a food blog challenge. What perfect timing! Tiffin Tales has amazing pictures and recipes, so I knew I couldn’t go wrong.  My goal was to come up with a menu for the cooler weather that was hearty but healthy.

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