Tasty Greek flatbread sandwich/salad

Greek flatbread sandwich/salad

My sandwich tastes have evolved through the years. As a kid, my favorite place to stop was A&W Rootbeer for hamburgers. I had to have the "Baby Burger" which apparently they still have on their menu. On one outing to get burgers, my brother and I found something unbelievably funny about our baby burgers. Maybe it was their petite size but we laughed so hard we cried. My mother who was attempting to drive had to give us the "if you two don't settle down, I'll stop this car" lecture.

Later, I developed a taste for French dip sandwiches. The place to go was Philippes, Home of the Original French Dip Sandwiches, on Alameda Street in Los Angeles. I had to look at their website http://www.philippes.com/about-us/just for nostagia sake and couldn't believe the sandwiches are $6.50 in this day and age. Unfortunately for me, it looks like the only thing on their menu I could eat now would be the garden salad.

Then, there was my passion for Gyros, Greek-style pita sandwiches. I think it took me awhile before I realized the meat on my Gyros was lamb. We used to pick up one of these at the food court in the local mall every time we went shopping.

It's amazing how all these sandwiches had meat as their centerpiece. Most weren't even all that healthy but boy, they did taste good back then.

It took me awhile but now I am creating healthier versions of some of my favorite sandwiches. And, of course, they are vegan. My new favorite sandwich is a gluten-free Greek flatbread sandwich that also can be considered a salad. It has a garbanzo bean flatbread, grilled tofu and tahini/cucumber sauce (my version of Tzatziki sauce).

"I'm coming out from under the bed for one of your sandwiches, Mom."

Greek flatbread sandwich salad
 (suitable for ACD-phase 2)

Ingredients for 2 sandwiches:

1. 1/2 cup garbanzo bean flour
2. 3/4 cup water
3. 1/4 cup olive oil
4. 1/2 cucumber, peeled and seeded
5. 2 T. tahini
6. juice of 2 lemons
7. 1/4 cup flat leaf parsley, chopped
8. 1 1/2 tsp. dried oregano
9. 1/2 pkg. extra firm tofu
10. 2 T. fresh mint leaves, chopped
11. 1 tsp. ground coriander
12. 1/2 tsp. ground cumin
13. Sandwich fixins: chopped tomato, mixed greens, peppercinos, olives, chopped red onion

Directions:

1. Make the flatbread by mixing garbanzo bean flour with water in a bowl. The batter should be about the consistency of pancake batter. Adjust the amount of water to get the proper consistency.
2. Heat a heavy cast iron skillet on medium heat. Drizzle with olive oil. When skillet is hot, pour in about 1/2 cup of batter. Cook about 1-2 minutes per side. Repeat with remaining batter. Put each flatbread on a separate plate and set aside.
3. In a large ziploc bag, combine the olive oil, half of the lemon juice, parsley, oregano, and salt and pepper.
4. Drop the tofu, cut into 1-2-inch pieces into the bag. Let marinate for 10 minutes while you preheat the broiler.
5. Place the tofu pieces on a broiler pan and broil until slightly charred, 10-12 minutes.
6. Use your food processor to make the tahini-cucumber sauce. Puree the cucumber mixed with tahini, remaining lemon juice, mint, coriander, cumin, salt/pepper, and water to thin.
7. Prepare your salad fixins.
8. Pile the greens and tofu on top the garbanzo bean flatbreads. Top with your other fixins and finish with a drizzle of tahini-cucumber sauce.

"I thought you were coming out for one of Mom's sandwiches."



"You'd better hurry before they are all gone."

That's right, Misha, you'd better hurry because it's not going to take long for one of these Greek flatbread sandwiches to disappear into my stomach.

Check out other healthy-eating ideas at http://www.dietdessertndogs.com/2012/08/23/wellness-weekend-august-23-27-2012/

Cookie dough breakfast wrap

Bailey "chills out" in a sunny spot

It seems like no matter how early I get up I never have enough time to just "chill out" like Bailey, my cat. Sometimes I'm just so envious of my pets and their ability to relax. I mean just check out Nika, my malamute, and Bailey in the picture below.

"Mom, please move around quietly while we're chilling out."

One thing that always gets neglected in my hurried pace is breakfast. I never seem to have a quick grab-and-go breakfast on hand although my chocolate quinoa power breakfast cookies  http://catsinthekitchen.blogspot.com/2012/07/chocolate-quinoa-power-breakfast.html are a great healthy, vegan "fast food."

I end up having the same green smoothie (blended apple, kale, celery, cucumber, protein powder, chia, coconut water) almost every day. It's healthy but sometimes you need a change of pace.

Cookie dough breakfast wrap

I was thinking, "What about a pack-along breakfast wrap? Or even better, what about a cookie dough breakfast wrap? No way. This couldn't be done. I mean not in a healthy way but yes, it can."

Nika, the poseable rug dog

Nika, my poseable rug, had no response to my idea but I got busy making some quinoa flatbreads and garbanzo bean cookie dough to have on hand.

Quinoa Flatbread (makes 2 pieces)

Ingredients:

1. 1 cup cooked quinoa (I used red quinoa but all kinds work.)
2. 1 chia egg (mix 1 T. chia with 2 T. water and allow to gel overnight)
3. Optional: spices such as cinnamon

Directions:

• Preheat oven to 350 degrees.
• Spray a large baking sheet with pan spray.
• Put quinoa in food processor and blend until pretty mushy.
• Add in chia egg and continue to blend until the mixture balls together.
• Spread quinoa-chia mixture on baking sheet using wet hands or  flatten with a large piece of wax paper as shown below to 1/4-inch in thickness.

Flatbread dough being smooshed flat with wax paper

• Bake for 30+ minutes until flatbread is crispy but pliable.
• Cut flatbread into two pieces with a pizza cutter.

Baked and ready to eat

• Store flatbread pieces, separated with wax paper, in the fridge.

Garbanzo bean cookie dough

Ingredients:

• 1 can of organic garbanzo beans, rinsed and drained
• 2 T. coconut nectar or agave syrup
• 2 T. sunbutter (or other seed or nut butter of choice)
• 2-3 T. cacao nibs

Directions:

• Blend garbanzo beans, sweetener and sunbutter until smooth and creamy in food processor.
• Add in cacao nibs and pulse until just blended throughout the mixture.

Cookie dough breakfast wrap ready to go

Okay, the trick is to have all this stuff on hand at breakfast time. Spread 2 T. cookie dough on the quinoa flatbread and add a little fruit such as apple slices and strawberries. Put this baby in a piece of wax paper and you're ready to go with a delicious, portable breakfast, or take this along for lunch.

Contributed to: http://www.dietdessertndogs.com/2012/07/26/wellness-weekend-july-26-30-2012-and-question-for-you/

Middle Eastern-seasoned tofu in garbanzo bean flour wrap

Sometimes you need a "precious moment" like this one

"That's life, that's what people say.
You're riding high in April,
Shot down in May.
But I know I'm gonna change their tune,
When I'm right back on top in June.”

Life does seem like a roller coaster of highs and lows as the lyrics go in Frank Sinatra's 60's song, "That's Life." Personally, I prefer things being more even keel, especially when it comes to my health. But this week my tummy got “shot down” by deceptive labeling on a package.

I am one of those with sensitivity to maltodextrin, along with other artificial sweeteners, and read labels like a hawk to avoid ingesting them. The other day, I received a sample package for a protein supplement that on the surface, appeared to be free of everything I need to avoid.

I read “free of gluten, yeast, milk, eggs, soy, nuts, fish/shellfish and wheat” and “free of artificial colors, flavors, sweeteners and preservatives” on the label and got lured into trying this product on one hurried morning. Big mistake! The manufacturers had added maltodextrin as a sweetener  (even though the label said free of artificial sweeteners) to make their product taste better.

Several hours after breakfast, I experienced the dreaded gastrointestinal side effects that would last for three days. Later, I went back and carefully read the label, which I should have done earlier. It
was labeled as containing maltodextrin and even had a “Phenylketonurics - contains phenylalanine” warning. Once again, I learned how valuable reading labels “carefully” is to someone like me. That’s life, I guess, but it sure seems wrong that products, like the one I tried, can be labeled “free of artificial sweeteners” when they are not.

Not many people are aware of maltodextrin’s side effects. Those with maltodextrin sensitivity are trying to spread the word. There is even a facebook page called “Maltodextrin Intolerance Awareness” at

http://www.facebook.com/pages/Maltodextrin-Intolerance-Awareness/109985885730012

As a rule of thumb, it is recommended that individuals with food allergies or Celiac disease avoid maltodextrin. Side effects may include:

1. Diarrhea. One of the most common side effects is diarrhea. Those who are allergic to or sensitive to maltodextrin, or the base starch it is processed from, can easily get an upset stomach, followed by cramps, diarrhea, bloating and watery stool.
2. Upset stomach. Another common side effect of maltodextrin is a general feeling of sickness or an upset stomach. 
3. Vomiting. In rare cases, individuals who are sensitive to maltodextrin may begin to vomit after consuming the additive.  
4. Hives or rashes Maltodextrin can cause hives or rashes in certain individuals. The body will react to an unwanted additive or allergy by producing histamine, which causes hives or rashes.
5. Asthma. In rare instances, maltodextrin may cause asthma or breathing problems in those who are severely allergic or sensitive. Consult a doctor immediately if you are experiencing any difficulties with breathing or any asthmatic symptoms.

Shawarma wrap

"But I just can't let it get me down,
Cause this big old world keeps spinnin' around. "

I guarantee that I will never let my guard down again on reading labels. It's just not worth being sick for three days.

While I was "sick," I really craved salty, well-seasoned foods, like a "Shawarma wrap" which is a Middle Eastern sandwich made with seasoned meat but in my case, seasoned tofu.

Ingredients:

1. 1 cup shredded, peeled cucumber
2. 1/4 cup soft silken tofu
3. 2-3 T. tahini
4. 2 T. lemon juice
5. 1/2 tsp. sea salt divided
6. 1 tsp. garlic powder
7. 1 tsp. curry powder
8. 1/2 tsp. ground black pepper
9. 1 block extra firm tofu sliced into five lengthwise rectangles
10. 1 T. olive oil
11. 4 garbanzo bean flour pancakes (or tortilla or pita bread if tolerated)
12. 1 medium tomato chopped
13. 1 cucumber sliced
14. 2+ cups of lettuce or mixed greens

Directions:

1. Preheat a grill or grill pan.
2. Blend shredded cucumber, soft tofu, tahini, lemon juice and 1/4 tsp. salt in a food processor or bowl.
3. Combine garlic and curry powder, black pepper, 1/4 tsp. salt. Rub extra-firm tofu slices with the spice mixture.
4. Grill the tofu slices in a grill pan drizzled with olive oil (or use your outdoor grill) just until grill marks form.
5. To serve, place a garbanzo bean flour pancake on a piece of wax paper. Spread cucumber/tahini sauce on the garbanzo bean flour pancake and top with tofu, tomato and greens. Fold like a taco or roll like a wrap. Finish by wrapping the wax paper around your "shawarma" to keep things together.

To make Garbanzo Bean Flour pancakes:

1. Mix one cup garbanzo bean flour with 1 cup water. Whisk to combine.
2. Heat a cast-iron tortilla pan.
3. To make a pancake, drizzle olive oil on the pan and add 2-3 T. of batter.
4. Cook until the batter seems set before flipping to cook the other side. (Note: don't look for bubbles like regular pancakes.)
5. Continue cooking additional pancakes in the same manner. Stack them on a plate but separate each with a piece of wax paper to keep them from sticking together.
6. I find medium-sized pancakes work the best for this batter but you can experiment with making them larger.
7. The pancakes store well in the fridge for 2-3 days if you have extras.

Contributed to: http://www.dietdessertndogs.com/2012/06/07/wellness-weekend-june-7-11-2012-2/

Cacao chip strawberry shortcakes

Cacao chip strawberry shortcake

What's not to love about strawberries? They are low in calories but big on nutrition. One serving (1 cup) of fresh strawberries has 49 calories, 3 grams of fiber and a hefty dose of Vitamin C, potassium and B-complex vitamins. They are relatively low in carbohydrates, compared to other fruits and berries, which makes them my fruit of choice. Best of all, they are delicious, and June is their peak growing season.

I admit I could snack on fresh strawberries just about all the time but sometimes you want something special. Strawberry shortcake is delicious but imagine a version that adds a touch of chocolate. You know me and my love of chocolate.

To create this dessert, I did some recipe borrowing from Diet, Dessert and Dogs. I used the basic grain-free coconut flour biscuit recipe (http://www.dietdessertndogs.com/2009/08/18/grain-free-coconut-flour-biscuits/) and added 2 T. cacao chips to the dough. The chips mixed in well and voila the dessert was born.

Cacao chip strawberry shortcakes

Step 1: Make the shortcakes

• 1 T. lemon juice, plus enough unsweetened hemp milk (or other alternative dairy beverage) to equal 1 cup
• 3 T. ground flax seed
• 10+ drops of vanilla (alcohol-free) liquid stevia
• 2 T. melted coconut oil
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup plus 1 T. coconut flour
• 3 T. garbanzo bean flour
• 2 T. cacao chips

Directions:

• Preheat oven to 400 degrees. Spray a large cookie sheet with pan spray
• Place 1 T. lemon juice in a one-cup glass measuing cup and add milk to make one cup. Add the vanilla stevia and flax to the cup and stir; whisk in 2 T. of melted coconut oil until combined. Set aside.
• In a medium bowl, combine the coconut flour, garbanzo bean flour, baking powder, baking soda and salt. Pour the liquid ingredients in and stir to blend. Add in the cacao chips.Do not overmix. The mixture will be softer than regular dough but will hold together.
• Using a 1/3 measuring cup, scoop the batter and place mounds on the cookie sheet. Flatten each mound slightly with your palm, slightly dampened.
• Bake for 12-15 minutes. Optional: brush the tops with 1 T. additional melted coconut oil. Rotate the pan and continue baking for another 12-15 minutes, until the tops are golden brown.
• Remove from oven and cool. Makes 6 biscuits. May be frozen.

Step 2: Make the Agar Base for the Vegan Whipped Topping

• 2 cups unsweetened coconut milk
• 2 tsp. agar powder (not flakes)

Directions:

• Place the coconut milk in a heavy saucepan. Sprinkle the agar powder on top. Allow to set for 5+ minutes
• Next, bring to boil and then simmer for 5-8 minutes
• Finally, turn off the heat and allow to set on the burner for 5 minutes.
• Transfer to a storage container and put in the refrigerator to cool and gel

Step 3: Make the Vegan Whipped Topping

• 20+ drops of vanilla stevia
• dash of sea salt
• 2-4 + T. of unsweetened coconut milk
• agar base

Directions:

• Place all ingredients in a high-speed blender or food processor and blend until creamy. Add more coconut milk if needed.

Step 4: Assemble shortcakes

• Cut biscuits in half. Layer with vegan whipped topping and sliced fresh strawberries

Fur kids, Misha and Nikka, spar over Misha's dinner

The fur kids can make all the noise they want while I'm enjoying this delicious dessert. Or another of my favorites for "taking me away" is a Dandy Blend Frappucino.

To make one serving:

• Mix one cup unsweetened coconut milk with 1 T. Dandy Blend in a blender.
• Freeze into ice cubes.

• When ready for your treat, place ice cubes, vanilla stevia and additional coconut milk in blender to pulse into a delicious treat.
• Top with vegan whipped topping (recipe above) and sprinkle of cacao chips or chocolate sauce.

Contributed to:
http://www.dietdessertndogs.com/2012/05/31/wellness-weekend-may-31-june-4-2012/

Lentil, garbanzo bean flour flatbread

Bailey: asleep or secretly watching TV?

Do you ever wonder what your cat does when you're away from home? They always act like they've been sleeping but what were they really up to? For instance, the picture above makes you wonder if Bailey, my cat, was napping or secretly watching TV.

Bailey with his mammoth buddies

Actually, he was napping. I think he was tired after all of his roughhousing with his canine pals, Misha and Nika. Now, seriously, I realize to some this picture makes it look like tiny Bailey is being attacked by two vicious, mammoth dogs.  But in reality, Bailey loves playing with the twosome, albeit usually one at a time, rather than the pair. He hides behind doors and springs out at them to encourage them to play. It does explain why he gets tired.

Napping buddies

But look who he likes to nap with. Just about every day, Bailey and Misha enjoy some napping time together. That wouldn't happen if Bailey were afraid of Misha.

Bailey enjoys some "me time" near a sunny window

Sometimes, it's nice to just have some "me time." For Bailey, a soft, red pillow bed next to a warm, sunny window is the perfect spot.

Lentil, garbanzo bean flour flatbread

I enjoy "me time" myself but lately my "me time" has had to include canines. I take lots of walks, make many trips to the dog park, and go on hikes with my over-zealous pair, Misha and Nika. Today, I hiked in the foothills for several hours and came home with a giant appetite for some lentil, garbanzo bean flour flatbread I had made earlier in the week and stored in the freezer. I thawed some out and enjoyed the flatbread with hummus and veggies.

Lentil, garbanzo bean flour flatbread
(makes 8-10 flatbread)

Ingredients:

• 1 1/2 cups gluten-free flour mix (I use a mix of quinoa flour, garbanzo bean flour and arrowroot starch)
• 1/2 cup lentil flour made by grinding up lentil beans in a coffee mill
• 3/4 cup garbanzo bean flour
• 1 tsp. baking powder
• 2 cups grated carrots
• 1/2 cup grated Daikon radish
• 1/2 cup chopped cilantro leaves
• 2 T. ground flax
• 1/2 tsp. sea salt
• Optional: chopped garlic
• Spices: 1/2 tsp. each turmeric, ginger, garam masala
• oil for cooking the flatbread

Note: Other veggies, such as parsnips, beets, cabbage or zucchini, may be used in place of carrots and radish.

Directions:

• Mix all ingredients together to form a somewhat sticky dough. You may or may not need any water because of the veggies used in the flatbread. However, if you do need some water, add a little warm water at a time until dough forms a big ball. Recipe-making is not a perfect science, so if the dough is too sticky, add more flour.
• Oil and warm a cast-iron skillet on the stove.
• Moisten your hands with water. Grab a fistful of dough for each flatbread. Keep your hands moist and flatten the dough ball into a flatbread which will be on the thicker side. Place it on the hot skillet and flatten a bit more with an oiled spatula.
• Cook at medium heat until you start seeing light brown spots on the bottom side. Flip the bread over and cook the other side until light brown spots are seen.
• Stack the flatbread and cover them tightly with foil to keep them warm and soft.
• Freeze any extras.

Contributed to: http://www.dietdessertndogs.com/2012/05/03/wellness-weekend-may-3-7-2012/

Two kinds of vegan ice cream sandwich cookies

Misha and Bailey enjoy some slumber time

I just watched the youtube video called,  "Unusual animal pairings."
http://www.youtube.com/watch?v=WYmsm5lmNwI&feature=fvwrel http://www.youtube.com/watch?v=WYmsm5lmNwI&feature=fvwrel

This video brings tears to my eyes. It also got me thinking I've got some unusual animal pairings of my own. What do you think?

Do not disturb!

Bailey was sound asleep until I started snapping pictures of the sleeping duo. He seemed somewhat indignant as if to say, "Do you mind. We're sleeping here!"

Napping time: Nika and Kona style

Here we have two canines in a very unusual sleeping arrangement. Okay, I admit my pets are a little on the weird side.

Two kinds of vegan "ice cream" sandwiches

I wonder what dogs and cats dream about while they are sleeping. I'm guessing food! In my case, I dream about chocolate. This week I dreamed about two enormous chocolate ice cream sandwiches. They were bigger than Texas. Oh, wait a minute. That wasn't my dream. That was my food-obsessed malamute, Nika, dreaming about food. (She just got into trouble for stealing an energy bar from my husband's bikepack. She tried to eat the wrapping and all.)

Back to my ice cream sandwiches. I tried out two different kinds of ice cream sandwich cookies which were chocolate and no bake of course! And when I say ice cream, I actually mean frozen dessert since I don't eat traditional ice cream.

In the photo above, the ice cream sandwich on the left is made with Chocolate Quinoa Sandwich Cookies. Sunbutter freezer cookies were used for the one pictured on the right. I used a simple frozen concoction made with chocolate, avocado, protein powder and blueberries for the filling.

Chocolate Quinoa Sandwich Cookies
ACD Phase 2
(makes about 12 medium-sized cookies)

Ingredients:

1. 1/2 cup tahini
2. 1/4 cup coconut oil, melted
3. 1 tsp. vanilla
4. 1/4 cup ground sunflower seeds
5. 1 cup quinoa flakes
6. 1/4 cup cacao powder
7. 1/4 tsp. sea salt

Directions:

1. Line a cookie sheet with wax paper.
2. Put all the ingredients in a food processor and pulse until the dough comes together.
3. Remove mixture to a bowl.
4. Drop by heaping spoonfuls onto the prepared cookie sheet and flatten with wet hands.
5. Chill in the freezer or fridge.
6. Cookies store well in the freezer and maintain their chewy texture right out of the freezer.
7. To make an ice cream sandwich, simply spoon your favorite frozen confection between two cookies and enjoy.

Sunbutter Freezer Cookies
ACD Phase 1 if using carob and omitting cacao nibs
(makes 6 medium cookies)

Ingredients:

1. 3 T. sunbutter
2. 1/4 cup water
3. stevia to taste
4. 2-3 T. cacao powder
5. 2 T. vegan rice protein
6. pinch of salt
7. 1 T. chia seeds
8. 2 T. cacao nibs

Directions:

1. Mix all the ingredients in a food processor until dough comes together.
2. Remove to a small bowl.
3. Drop by heaping spoonfuls onto a cookie sheet covered with wax paper.
4. Use wet hands to flatten the cookies.
5. Chill in the freezer.
6. Note: These cookies do not have that "out-of-the-freezer" chewy factor. They need to be defrosted a bit before making into ice cream sandwiches unless you have teeth of steel.

Chocolate Avocado Blueberry "Ice Cream"
(Makes enough for two ice cream sandwiches)

Directions:
Blend 1 avocado, 1 cup frozen blueberries, 3 T. cacao powder, 1 T. rice protein powder, stevia to taste in a food processor. Add more blueberries if necessary to get an ice cream-like texture. Stores well in freezer. Thaw slightly before dishing out.

Contributed to: http://www.dietdessertndogs.com/2012/04/26/wellness-weekend-april-26-30-2012/

No-egg cauliflower breadsticks

Kona keeping her feet mud free with her new Christmas booties.



First attempt cauliflower breadsticks with no egg.



This past year has brought me several health victories. I have candida and sinus issues under control, not that it's not an on-going battle to maintain the delicate equilibrium of good and bad bacteria. I know I still am susceptible. One of the most telltale signs is my winter problem with athlete's foot. I have to disinfect my yoga mat frequently, keep my shower clean as a whistle and put baby powder in my shocks daily to keep my tootsies free of this problem.

Even as New Year's approaches, I'm not planning to go whole hog and abandon my low-carb, low-glycemic diet. I guess it's something I will have to do for my lifetime. One health issue that I continue to tackle is chronic muscle pain that hasn't disappeared with the candida diet. My pain is somewhat arthritic-like but confined to only muscles, not joints.

I recently did some research on nightshade allergy/intolerance to help a friend who potentially has rheumatoid arthritis. As I read the symptoms, I began to see myself and decided to eliminate my lovely peppers and tomatoes from my diet. Nightshade vegetables can cause or contribute to arthritis symptoms in sensitive individuals. I have already eliminated potatoes and eggplants, also nightshade, so I thought what the heck. It's worth a try. In some studies, 70-80 percent of participants found relief from their pain by strictly eliminating nightshade foods. I've gone three days so far; too soon to tell.

New Year's Eve has me planning what to cook. But Kona, my 12-year-old pup, has been out frolicking in her new booties she got for Christmas. We decided to purchase some for her because she looks forlorn every time we have to leave her in the garage to let her muddy feet dry out before coming indoors. The booties solve the problem. She's so docile she doesn't care a bit when I put them on her or when she's running around in them.

I decided to try out some appetizer recipes for New Year's. The cauliflower breadsticks came out of seeing a post numerous places for cauliflower pizza. Unfortunately, the recipe uses egg and cheese. I am allergic to eggs and cheese is off limits for candida. My first attempt yielded tasty but somewhat flimsy breadsticks. That egg would be a great addition so if it's not a problem go for it.

Cauliflower Breadsticks
Ingredients:
1 cup riced cauliflower
1/4 cup garbanzo bean flour
salt and pepper
1 T. olive oil
herbs such as basil, oregano, thyme, rosemary
Optional: one egg

Directions:

Preheat over to 350 degrees. Spray and lightly oil a baking sheet.

To rice cauliflower, steam 1/2 head of cauliflower cut into florettes just until fork tender. Drain the cauliflower and place in your food processor. Pulse until the cauliflower becomes pearl-sized.

Mix 1/4 cup garbanzo bean flour with 3/4-1 cup water. Stir to blend. Let set until it thickens. It should be the thickness of thin pudding. Add olive oil, herbs, salt and pepper, and cauliflower. Stir to blend.

Preheat the baking sheet slightly in the oven to distribute the oil evenly on the pan. Spoon and spread the batter on the pan. The batter should  be thick enough to shape into a rectangle about 1/4-inch thick.

Bake for 12 minutes or longer until batter is cooked and set. Remove the pan from the oven. Allow the cooked batter to cool slightly. Then, cut into breadsticks with a pizza cutter.

Turn the oven up to broil. Place the breadsticks back in the oven until they are crispy but watch them carefully to prevent burning.

Allow the breadsticks to cool slightly again. They will be somewhat fragile until fairly cool.

I thought they were pretty tasty but next time I will add more herbs and try adding some chia slurry or flax slurry to get them to bind together better. If anyone has success with this, let me know.

Flax flatbread

I've been eating gluten-free for about six years now. Trust me, it's very easy to gain weight when you go gluten-free. Many of the alternative flours and thickeners are simple carbs that are high in calories and lacking in fiber and protein. I probably put on five pounds in next to no time when I first went gluten-free. In my mind, I thought these foods were healthy for me since they were safe. Unfortunately, that is not the case.

After I was diagnosed with candida, I became more aware of what I was eating. Even if you don't need to follow a low-glycemic diet, you should be careful when purchasing gluten-free products. I know here we go again just when you thought you didn't need to read labels anymore.

Here some ingredients you should look for and avoid as much as possible:

• Tapioca starch has no nutritional value whatsoever and is high in carbs. For some individuals, it is difficult to digest.
• Potato starch is used as a thickener but again has no nutritional value.
• White rice flour is high in calories, carbs and devoid of nutrition.

Look for these better choices:

• Quinoa
• Brown rice
• Garbanzo bean flour
• Buckwheat
• Coconut flour
• Amaranth
• Oat flour made from gluten-free oats

Even better choices are:

• Veggies
• Fruit
• Meat or soy
• Dairy or alternative dairy beverages

Here's a recipe for a low-carb bread you might want to try. It's high in fiber and protein. But remember it still has calories. Cut it into small squares to limit your potion size.

Flax Flatbread

Ingredients:

• 1 cup golden flax meal
• 3/4 cup garbanzo bean flour
• 1/4 cup brown rice flour
• 1 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. sea salt
• egg replacer for five eggs (Technically, this is a unhealthy ingredient as it contains potato starch. If you can eat eggs, that would be a better choice.)
• 1/2 cup water
• 1/3 cup olive oil

1. In a large bowl, combine the flax meal, flours, baking soda, cream of tartar and salt.
2. In a smaller bowl, mix together the eggs or egg replacer, water and olive oil.
3. Stir wet ingredients into dry, mixing well. Allow to stand for 2-3 minutes to thicken the batter.
4. Pour the batter into a 11-by-7-inch glass pan.
5. Bake at 350 degrees for 20 minutes or until a knife comes out clean.
6. Remove from oven and cool.
7. After cooled, cut into 1 1/2-inch squares.
8. If desired, sprinkle squares with sea salt, olive oil and herbs de provence. Toast squares on a baking sheet.
9. Serve

Garbanzo bean brownies (dairy and egg free)

Here's my little pal, Pumpkin, asking for his dinner. He raises his paw for food! I'd raise my hand too but it would have to be for chocolate, my weakness.

As you can tell, I'm always trying a chocolate recipe. The trick is making it free of dairy, flour, egg and sugar. And if I can make it low-fat, that's good too.

I've always wondered if I could make brownies with whole garbanzo beans that filled all my requirements so I decided to give it a try. They were tasty but kind of flat compared to regular brownies. I call them my flat, not fat, brownies.

Garbanzo bean brownies

Ingredients:

2 cups canned garbanzo beans, drained and rinsed

Egg replacer for 4 eggs (follow directions on box but mix with hemp milk instead of water)

1/4 cup dark baking cocoa powder

3 T. olive oil or canola oil

1/8 cup powdered stevia

10 drops vanilla-flavored liquid stevia

3/4 tsp. baking powder (gluten-free)

Optional: 2 T. cacao nibs for sprinkling on top

Directions:

Preheat oven to 350 degrees. Place all ingredients (except for cacao nibs) in a food processor and blend to a dough-like consistency. Add additional hemp milk if needed. Pour batter into a 8-inch square baking pan. Sprinkle with cacao nibs. Place in oven and bake for about 20-30 minutes. Check frequently for doneness. Makes eight servings.

Sunbutter biscuits

It's been nearly a year since I started the candida diet, and I confess I still have the same struggle every day. I want something sweet. But what do you eat when you can't have sugar and should avoid chocolate? You turn to healthy fat, right? You know nuts, seeds and coconut.

Unfortunately, that doesn't work for me. You see I have no gallbladder which makes eating more than a little fat an unpleasant experience. This dilemma has lead me to endless searching for something to eat that will satisfy my sweet tooth but won't violate my two rules of no sugar and little fat. The result is sometimes I violate the fat rule which causes me days of stomach distress. You would think I would learn but I guess my drive for something sweet trumps my good judgment. PLEASE send me any recipe ideas you have to help me stave off my sweet/fat cravings.

Occasionally, I make something like Sunbutter Biscuits that satisfies my sweet/fat craving but doesn't upset my stomach. It's a versatile recipe too. You can eat them as biscuits or turn them into a berry shortcake as pictured above.

Sunbutter Biscuits
(makes 8-10)

Ingredients:
1 T. lemon juice mixed with 1 cup hemp milk or other unsweetened dairy beverage
3 T. ground flax
10 drop vanilla-flavored stevia
3 T. sunbutter (unsweetened)
2 T. olive oil
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 cup coconut flour
1/2 cup garbanzo bean flour

Directions:
Preheat the oven to 400 degrees. Spray a cookie sheet with pan spray.

Mix the dry ingredients in a large bowl. Mix the wet ingredients in a medium bowl. Pour the wet mixture over the dry ingredients and stir to blend. The dough will be soft. Scoop out portions of the dough with a large spoon or use your hands. To prevent sticking, wet the spoon or hands with cold water. Place the biscuits about 2 inches apart on the cookie sheet.

Bake in a preheated oven for 10-12 minutes. Extra biscuits may be frozen.

Gluten-free Chocolate-Carob Scones

I know I promised not to eat as much chocolate but I succumbed to the invisible force field of chocolate that grows stronger around Valentine's Day. At least, I used baking cocoa rather than hard chocolate, and I substituted carob for half the chocolate.

Have a great Valentine's Day!

Gluten-free Chocolate-Carob Scones

(makes 10 medium-sized scones)

Ingredients:

1 3/4 cups garbanzo bean flour

1 T. SweetLeaf powdered stevia

1/4 cup baking cocoa, 1/4 cup carob powder

2 1/2 tsps. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 T. olive oil

2 T. tahini

2/3 cup hemp milk

Optional: add almonds, mini-chocolate chips or dried cherries

Directions:

Preheat oven to 425 degrees. Combine all the dry ingredients in a food processor. Pulse to mix. Then add olive oil, tahini and hemp milk. Continue pulsing to mix.

Drop batter by generous spoonfuls onto a sprayed cookie sheet. Bake for 10-12 minutes, depending on your oven.

Gluten-free Sweet Potato Biscuits

It's been almost a year since I ate biscuits because of the anti-candida diet. I couldn't resist trying these fairly ACD-friendly Gluten-free Sweet Potato Biscuits made with garbanzo bean flour. They would make a special breakfast treat for Valentine's Day for someone who must avoid gluten. Or you can eat them anytime. They also make a tasty topping for a veggie potpie, shown below.
Gluten-free Sweet Potato Biscuits

(makes 8 biscuits)

Ingredients:

3/4 cup mashed sweet potato

1 3/4 cup garbanzo bean flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 T. olive oil

1/3 cup hemp milk (or other dairy beverage)

Directions:

Preheat the oven to 375 degrees and bake a sweet potato until tender, about 45 minutes. Peel and mash the sweet potato. Set aside 3/4 cup of mashed potato for the biscuits and let cool completely. Reserve the rest for another use. Raise the oven temperature to 425 degrees.

In a food processor, pulse the flour, baking powder and soda, salt and olive oil. Add the hemp milk and sweet potato and continue blending.

Drop the dough by large spoonfuls onto a sprayed baking sheet. Bake for about 15 minutes, until golden brown. Eat them all right away or freeze the extras.

Strawberry garbanzo bean flour cupcakes

Just mention Valentine's Day to me and I become ravenous for chocolate. I'm not sure why because some of my experiences with chocolate have been anything but positive. The saturated fat content in hard chocolate is too hard on my innards but yet it keeps calling my name.

This February I've been trying to treat myself with low glycemic desserts without chocolate. I made the two desserts, pictured here, from a batch of strawberry cupcakes I baked with mixture of garbanzo bean flour, brown rice flour and flax. The top one I call a berry trifle and the other is a strawberry shortcake. And I still have 10 cupcakes left to experiment with.Strawberry Garbanzo Bean Cupcakes

(makes 12 small cupcakes)

Ingredients:

3/4 cup garbanzo bean flour

1/4 cup brown rice flour

1/4 cup ground flax

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. sea salt

1 T. SweetLeaf powdered stevia

1 T. olive oil

2 T. tahini

1/2 cup unsweetened hempmilk or other dairy beverage

2 cups thawed frozen or fresh strawberries

Directions:

Preheat oven to 415 degrees. Line muffin pan with cupcake papers. Put strawberries in a food processor and puree slightly. Reserve strawberries.

Put all the other ingredients in a food processor and blend. Fill each cupcake paper with batter. Spoon one tablespoon of pureed strawberries on top of the cupcakes before placing in the oven. Bake for approximately 15 minutes. Remove from the oven to cool.

To assemble the trifle, layer berries, cupcake pieces (slightly frozen) and strawberry sorbet into dessert dishes. Make your own sorbet by whirling frozen strawberries in a food processor.

For strawberry shortcakes, top a cupcake with pureed berries and sorbet.

Note: Both desserts are better if placed in the freezer for a half hour or so prior to serving.

Korean veggie pancakes

I discovered over the holidays that I had been eating too much soy. I knew because I started to develop symptoms of low thyroid, including extreme tiredness and sensitivity to cold, dry and breaking hair, wounds that wouldn't heal and sudden weight gain. Here is a link to other common symptoms of thyroid disease: http://mayoclinic.com/health/hypthyroidism/DS00353/DSECTION=symptoms

I recognized the symptoms because I had experienced them before being diagnosed with hypothyroidism and getting on thyroid replacement medication. There is some disagreement about the effects of soy on the thyroid. However, it seems to be widely believed that those on thyroid medication should restrict soy to no more than a serving every other day. The reason is soy interferes with the absorption of the thyroid replacement medicaiton.

My consumption of soy foods got out of hand in conjunction with being on the anti-candida diet. I think I thought it was okay since there were so many other foods I could not eat. Obviously, I was being guided by emotions rather than logic.

I've come to my senses, and I'm now on the "soy wagon." In fact, it's been more than three weeks since I've eaten anything containing soy. I'm starting to feel better, and I won't be cooking up any recipes with soy for awhile.

Here's one of the latest no-soy recipes I recently cooked up although Korean Veggie Pancakes could be topped with tamari sauce.

Ingredients:

1 cup garbanzo bean flour
salt and black pepper to taste
2 scallions, chopped
1/3 cup shredded cabbage
1/3 cup shredded carrots
1/3 cup broccoli slaw (I used the pre-packaged version.)
3-4 T. olive or canola oils
1 tsp. baking soda
1 tsp. baking powder
3/4-1 1/4 cups water

Preheat the oven to 425 degrees. Combine the dry ingredients in a large bowl. Gradually add the water and 2 T. oil to make a thick pancake batter. Set aside.

Saute the veggies until slightly tender. Mix the veggies into the pancake batter.

Spray and oil a baking sheet with the remaining oil. Heat in the oven for a few minutes. Remove the pan from the oven. Ladle scoops of pancake batter onto the pan leaving adequate space between pancakes. Bake the pancakes in the oven. Check after about 10 minutes. Turn them over if they are ready to be flipped. Bake another 5-10 minutes.

These pancakes are versatile. They can be eaten for any meal or even as a snack. They also store well in the fridge or even in the freezer for later eating.

Holiday pumpkin-garbanzo bean flour pancakes

It seems like a cruel joke to have to be on the anti-candida diet over the holidays. Every time I turned around someone was bringing over a gift bag containing candy, cookies or other sugary treats. I appreciated the gesture while my husband appreciated the treats.

I survived Christmas without succumbing to temptation and going off my low-carb diet. Now, it's on to phase 2--New Year's. The holidays truly are a difficult time for anyone who is watching what they eat. Avoiding carbs, as well as certain food allergens, just adds new layers to the difficulty level. My approach is to always take food with me. That way I won't be tempted to stray from my eating plan. It's not as much fun but at least, it keeps me well as I continue to battle my problem with candida.

I don't expect to start a new holiday trend but healthy foods, low in carbs, can actually be delicious. For Christmas breakfast, I enjoyed some yummy Pumpkin-garbanzo bean flour pancakes. These gluten-free, egg-free pancakes can be eaten any morning but make an extra special breakfast for Christmas or New Year's. They also are super easy because you can bake them in the oven all at once and use less oil.

Pumpkin-Garbanzo Bean Flour Pancakes
(makes 8 medium-sized pancakes)

Ingredients:
1 cup garbanzo bean flour
1 cup pumpkin puree (You can use canned.)
2 T. canola or other healthy oil
In place of 1 egg: 1 T. flax mixed with 3 T. water to form a slurry
1/4 cup ground flax meal
1/2 tsp. baking soda
1 tsp. gluten-free baking powder
1/8 tsp. salt
1-1 1/2 cups water
Extra pumpkin puree
Pure stevia powder
Toasted pumpkin seeds

Directions:
Preheat the oven to 425 degrees. Place all dry ingredients in a large bowl and whisk to mix. Add the pumpkin puree, oil and egg or egg replacer of your choice. At this point, the mixture will be thick. Begin adding water to thin the mixture to a consistency somewhere between pancake and muffin batter. I used about 1 1/2 cups. The batter will still be thicker than regular pancake batter because the garbanzo bean flour absorbs water. Set aside.

Spray a large cookie sheet with pan spray. A little oil may be placed on the pan if desired. Place the pan in the oven for a few minutes to heat the oil. Once heated, spoon the batter with a ladle or large spoon onto the pan. Leave a little room between pancakes because they will spread out slightly.

Bake the pancakes for about 10 minutes per side. Serve hot with a topping of pumpkin puree mixed with stevia powder to desired sweetness. Sprinkle a few toasted pumpkin seeds on top.

Veggie soccas (garbanzo bean flatbread)

I've made it through Phase 1 and part of Phase 2 of the Anti-Candida Diet (ADA)

but I still crave dessert, not necessarily sugary desserts. I've eaten so much carob tofu or carob chia pudding, sweetened with stevia, (see previous post for recipe) that I'm surprised I haven't turned into carob pudding. Another of my favorite treats is carob-coconut-tahini balls. You just mix in a food processor about 1/2 cup of unsweetened coconut with 1 T. of carob powder, 2-3 T. of tahini, 1 T. of chia seeds and 1 T. of toasted sunflower seeds. Roll the mixture into balls and freeze before eating (if you have enough willpower) because they are better cold.

Something else I crave is garbanzo bean flatbread, known as soccas in southeastern France and farinata in Italy. It's hard not to consume it all when it comes out of the oven, all crispy around the edges from olive oil. I recently discovered a variation that allows me to use veggies in it which makes it healthier. This version also gives me a chance to use a lot of fresh produce from my garden. You can use zucchini, tomatoes, peppers, onions or even broccoli in it. I like to eat soccas with a veggie burger on top or as a cheeseless pizza or even in place of a piece of toast at breakfast. An added bonus is they are super easy to make. You can whip some up in less than 30 minutes.

Veggie Soccas (enough for a large cookie sheet)

Ingredients:

1 cup garbanzo bean flour

salt and pepper

1/2 tsp. each ground turmeric and ground cumin

1/4 tsp. baking soda

1 T. soy milk

1 onion, chopped

1 green or red or yellow peppers, chopped

2 Roma tomatoes, chopped

1 cup of fresh herbs, basil, cilantro, parsley, thyme, etc.

2 T. olive oil

pan spray

1 1/4 + cup water

Directions:

Combine in a large bowl, garbanzo bean flour, soda, salt and pepper, spices, 2 T. olive oil, soy milk and water to make a pancake-like batter. You may need additional water. You want the batter to be flowing. Stir in the chopped onions.

Heat the oven to 480 degrees. Preheat a cookie sheet, sprayed with pan spray and drizzled with 1-2 T. additional olive oil in the oven. Remove the heated pan from the oven. Pour the batter on the pan. Tilt the pan from side to side to spread the batter around. Evenly sprinkle the diced veggies and chopped herbs over the top of the batter. Place the pan in the oven and set your timer for about 12-15 minutes. Remove the soccas from the oven when the batter is set.

Soccas are best eaten warm in fact, I can hardly wait to get them out of the oven to have a taste. Cut the soccas into whatever size rectangles or other shapes you want. While best eaten immediately, the soccas can be stored in the fridge and reheated in a skillet, sprayed with pan spray. They are still absolutely delicious!

Fast veggie burgers with food processor

I recently invested in a new food processor, and I decided to go for the kingsize model. I learned the hard way that a small food processor really doesn't save you much time when you constantly need to be re-loading it.

A small one also is much noisier because it's working harder to get the job done. In the past, I always had to warn household members that I was about to launch the noise machine because otherwise, it could be quite startling. Even my feline pal, Pumpkin, would run for cover when I turned it on. Now, as you can see by the photo, above, Pumpkin could care less about my activities in the kitchen.


Fresh salsa was a snap with my new purchase, pictured left. Then, I decided to venture into making veggie burgers which has always been a time-consuming chore with my petite food processor. I picked a ton of fresh produce from my garden and decided to put the new machine to the test. Not counting the time taken to pick and wash the produce, it took me about 15 minutes to have the veggie burgers ready for the oven. In the past, I could plan on at least 45 minutes prep time.

My blog has taken a bit of a shift since I went from IBS/gluten-free/rotation diet to low carb/candida cleanse diet. I haven't been sharing many "carbilicious" recipes, although I continue to follow a gluten, dairy-free plan. But these veggie burgers are great because they will fit with any of these diets. Check out the recipe and directions below.



Fast Veggie Burgers

Ingredients:

1 cup cooked, drained beans ( I used pinto beans made from scratch but canned ones such as garbanzo, black or white beans will work.)

2 cups chopped veggies ( I used carrots, celery, red and green bell peppers, 2 medium zuchinis.)

1 small red onion, cut into chunks

1/2 cup raw sunflower seeds

1 T. raw pumpkin seeds

1/4 cup fresh cilantro (no need to chop)

1/2 cup fresh basil

1/2 tsp. each dried tarragon and dill

1/2 tsp. salt and black pepper

1 tsp. ground flax seeds

1 1/2 cups garbanzo bean flour (You also can use any other mild-flavored gluten-free flour.)

Directions:

Preheat the oven to 375 degrees. Spray a pan with nonstick spray.

Throw everything except the flour in the food processor. (Previously, I had to chop the ingredients in batches.) Blend the ingredients until almost smooth. (This part was so cool especially working with such a large amount of ingredients.) Begin adding the flour and pulsing to combine. If the mixture is too wet, add a little more flour. (I was seriously impressed by how easily everything was mixed.)

Shape the mixture into about 12 large burgers and place on the sprayed cookie sheet. Bake about 10 minutes, flip them and continue baking another 10 minutes until lightly browned on the other side. Extra burgers can be freezed.

Serve on gluten-free buns or flatbread or roll into a tortilla f you are not eating low carb. Or roll into a large lettuce leaf for low carbers. Try putting a little Thai red or green curry paste on top for a really zingy veggie burger.

Gluten-free panini sandwich

Candida is one tough hombre to beat but I'm hanging in there. Why? I've seen so many positive improvements in my health, both physical and emotional, since I set out to defeat candida. I have to eat low carb but I can eat so many things that I never would have thought of eating before and with no consequences. I have more energy and look and feel better than I have in years. I feel more positive about my health and the fact that I will continue to get even better.





With that in mind, I thought why not build a meal around two foods, alfalfa sprouts and cucumbers, that had been on my "no way" list prior to going on the warpath against candida. I came up with the Mediterranean sandwich with two versions, low carb and lower carb. The first, pictured above, is a gluten-free panini made with garbanzo bean flatbread and a whitefish salad. The second, below, is the same thing minus the flatbread with lettuce leaves in its place. The recipes for the fish filling and mock garlic aioli needed for the filling are below.



Mediterranean Panini Sandwich with or without gluten-free bread

Ingredients:

2 cooked whitefish filets or 1 can of water-packed tuna

1/3 cup chopped artichoke hearts (canned, water-packed)

1 T. chopped fresh chives or basil

2-3 T. mock garlic aioli (recipe below)

1/2 tsp. each salt and pepper

garbanzo bean flatbread (recipe at: http://catsinthekitchen.blogspot.com/2009/04/garbanzo-bean-flour-flatbread.html ) or large lettuce leaves

alfalfa sprouts

cucumber slices

red or green pepper slices (optional)

For garlic aioli:

Blend in food processor: 1 package silken tofu with 4-6 cloves of fresh garlic, salt and pepper to taste, 1/4 cup olive oil or canola oil, 2 T. lemon juice, 1 tsp. mustard powder

Directions:

Mix fish (either cooked and cooled whitefish or drained tuna), artichoke hearts, chives or basil, garlic aioli, salt and pepper. Spread fish mixture on one piece of either garbanzo bean flatbread or lettuce leaves. Top with cucumbers, sprouts, pepper slices. Top with another piece of flatbread and heat. Or roll over your lettuce leaf and chow down.