Sometimes, I think I should just call this, “My Simple Life” Blog. I don’t think I ever make anything difficult. This red quinoa & garam masala cod fish takes 30 minutes, max. And if you prepare your Quinoa ahead of time like I do, it’s even less time than that, maybe 15 min.
Aren’t you glad there are so many delicious and easy to prepare meals available that only take a few minutes?
I love that!
I also love, that cod fish provides a good source of vitamins C, E, and B 12. As well as minerals magnesium and potassium. But best of all, cod fish has the heart healthy, joint lubricating, anti-inflammatory benefit of Omega 3. You can check out more facts about Cod all over the web, but I’m a little partial to Organic Facts.
The creamy sauce that goes well with this healthy fish is pretty tasty too!
A combination of 2 tablespoons Full Fat Greek Yogurt and 1 Teaspoon Sabal Oelek chili sauce… it’s delicious!
I hope you like this Quinoa & Garam Masala Cod fish as much as we do!
Red Quinoa & Garam Masala Cod
1 pound Thawed Cod Fillets
1 teaspoon Garam Masala (more if needed)
1 Tablespoon Organic Extra Virgin Olive Oil
1 Cup Quinoa (Rinsed and drained)
2 Cups Vegetable Broth
1 Teaspoon No Salt Spice Blend
2 Cups Salad Greens tossed with onion powder (1 tsp olive oil and 1/2 teaspoon apple cider vinegar.
Prepare Quinoa according to package directions with the No salt spice blend. (I like to prepare a whole pan on preparation day and use from that)
Prepare fish. Toss with the garam masala spice. Then cook according to your preference. Some people use their Air Fryer (that would be nice and quick) I just sauté mine in EVOO for 10 min and it's done. If I have my oven on for something else, then I bake it at 400 for 15-18 min.
I use 1 Tablespoon of Full Fat Yogurt with a teaspoon of Sambal Chilies for a fish dipping sauce.
Serve the fish on a bed of Quinoa and the tossed salad greens with homemade dressing.
Remember, What God put in the garden…and the ocean… is good!
A gluten free pumpkin roll is always on my Thanksgiving dessert list each year. My celiac and gluten sensitive friends like their fall treats too! So, with hosting responsibilities on my mind, I’d like to give you and I another way to please our guests.
The best part is…they won’t even recognize the slight change in ingredients.
As our fall holiday plans begin to take shape and we check off our list of things to do, the blessings mount, don’t they? You and I may have managed to lose a little weight, or we are maintaining our current weight!
Whoop Hoo! What if we just want to sustain a healthier eating pattern?
Whatever the plans and dreams in our hearts we have an opportunity this Holiday to give glory to God in thanks and praise.
He restores joy and long months of distance by giving us time together for a holiday. The prolonged separation helps us see how much we miss and need each other.
May the Lord draw us closer spiritually as we gather and cherish this special day.
I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds.
Psalms 9:1
Gluten Free Pumpkin Roll
The big plus for a gluten free pumpkin roll is decreasing exposure to wheat sensitive guts that stimulate the immune system to attack itself. We will both benefit from a little diligence in decreasing inflammation, right?
Since our immune systems can be under constant attack eating a few ultra -processed foods. Food sensitivities play a role in making us feel bad. Staying on track is important to both of us. That’s why you’ll find me giggling like a schoolgirl when I get to brainstorm ideas with my clients.
They love creating their own meal plans to enjoy!
Now when it comes to baking, I am not the best gluten free baker. However, I care about the people in my life who are susceptible to the damaging effects of wheat.
So, even though developing this recipe took several tries, it was worth it!
The one I made for a friend’s dinner and went over pretty well. Therefore, I hope it is a pumpkin roll you can use too!
Gluten Free Pumpkin Roll Recipe
Gluten Free Pumpkin Roll
I love sharing one of our Thanksgiving favorites for all of you. This particular pumpkin roll meets the needs of gluten sensitive people in our community.
1/2 Cup Almond Flour
1/2 Cup Arrowroot Starch/Flour
1/2 Cup Pumpkin Puree'
1/4 Cup Sugar with 1 scoop Pure Stevia (Or 1/4 Cup Stevia Blend)
1/4 Cup Maple Syrup (Optional)
3 Large Eggs
1 Tsp Baking Powder
1 Tsp Xanthan Gum
1 Tsp Pumpkin Pie Spice
1/4 Cup Powdered Sugar
1 8 ounce Block of Cream Cheese
1 tsp Vanilla
1/4 Cup Maple Sugar (Yes, another one, for the filling.)
Preheat oven to 375 degrees. Combine the flours, stevia blend or sugar (your preference) and spices in a bowl and whisk well. Add the Eggs and pumpkin and also blend. Line a baking sheet with parchment paper, lightly grease the top of the paper with butter. Pour the batter over the parchment paper and spread out evenly. Bake for 10 minutes.
Sprinkle a dish towel with 1/4 cup of the powdered sugar. When the cake is done, handle the baking sheet with oven mitts and turn the cake onto the surface of the towel. Pull off the parchment paper. Gently roll the cake into a log while in the towel. Place the towel in the freezer and set your timer for 15 minutes.
Meanwhile, Whisk 1 block of cream cheese with 1/4 cup maple syrup and 1 tsp vanilla until soft.** See notes below for alternatives.
Remove the cake from the freezer, and apply the cream chees frosting to the inside of the cake. Roll back into a log and cover with plastic wrap. Refrigerate until ready to serve.
I have replaced the sugar in the cake with stevia or monk fruit blends and it works well for those on special eating plans. But I forgot to add the maple syrup in the video and FYI, I did not miss the extra carbs at all! It was sweet enough with the maple sweetened filling.
Also, my preference for sweetening the cream cheese filling is to use 1/4 cup maple syrup with the vanilla to sweeten. You may of course use 1/4 cup powdered sugar if you are not concerned about the added sugar, just remember portion control.
And let the peace of Christ rule in your hearts, to which indeed you were called in one body. And be thankful
I hope you enjoy this gluten free pumpkin roll for your gluten sensitive friends! God wants you and I thriving spiritually and physically. He also gave us the power to do that! The blessing of His Son for our redemption and the provision of all good things in the garden to heal our bodies. We can be truly thankful.
I am here for you if you have any questions about the recipe or if you want to talk to a health coach about making some changes in your lifestyle, exercise, attitude, or nutrition. You can contact me here at Book an Appointment for a 30-minute free consultation.
Kale Pesto & Spaghetti Squash
“….so as to walk in a manner worthy of the Lord, fully pleasing to Him: bearing fruit in every good work and increasing in the knowledge of God; being strengthened with all power, according to His glorious might, for all endurance and patience with joy; Colossians 1:10-11
Paul and his run on sentences! Breaking it down for me today for a short devotion….bearing fruit, increasing in knowledge of God; being strengthened with all power….(NOT according to my might but HIS might) and not just His might but His glorious might.
Now that is a promise worth holding onto for the rest of my days!
I have no strength apart from Jesus and I have no knowledge without the Word of truth shared in the bible. May the hope of these verses lift your spirit to a new level today just as a hearty meal from the garden will lift your stamina.
This sounds complicated because of three step process, but I assure you….it is easy. I chose to use Kale in this pesto only because I did not have basil on hand, and there is a LOT of it in the garden.
I’ve also used spinach in the past (LOVE THAT) it’s a little sweeter, but I like to keep things versatile so you can substitute and use what works for you. This is also one of those really good preparation day meals to cook ahead and eat later in the week.
There are so many benefits of kale with good amount of protein, rich in vitamins A, C, & K see thisHealthline article for all the benefits!
Kale Pesto & Spaghetti Squash
Pesto
1 Cup Fresh Kale(Spinach or Basil)
1 Roasted clove of garlic (this gives a milder garlic flavor you can use fresh, but it will be strong!)
2 Tablespoons of Romano Cheese
1 Tablespoon of Sliced Almonds
1/3 Cup Organic Extra Virgin Olive Oil
1 Tablespoon of lemon juice
1/4 Tsp Salt
1 Dash of Pepper
Puree in a food processor until smooth.
Preheat oven to 350 degrees
Prepare Spaghetti Squash by washing well, cutting in half, scoop out seeds, sprinkle with salt, pepper, garlic powder and onion powder, Bake one hour until tender. Meanwhile, prepare meatballs.
Meatballs
1 Pound of lean ground beef(Turkey or Chicken)
1/4 Cup finely chopped onions
2 Tablespoons of Fresh Parsley
1 Tablespoon Grated Romano Cheese
Sprinkle with garlic powder, salt and pepper( I don’t measure this, it is to your own taste)
Roll into 1 inch balls and bake alongside squash for about 35-40 minutes.
When the squash is done, remove from oven and let cool until it can be safely handled. Carefully fluff with a fork to remove the flesh of the squash, add a little salt, pepper, and garlic powder as needed for flavor. Place in a container and add one tablespoon of the pesto. Mix well and top with meatballs. I added roasted asparagus. Delicious!
You’ll be more than ready to bear fruit in all your good work!
Kale, Apple, & Beet Salad
“At daybreak, LORD, you hear my voice, at daybreak I plead my case to you and wait expectantly.” Psalm 5:3
Daybreak is my favorite time to meet with the Lord in His Word and draw near to Him. There is no better time of the day. Soon after daybreak, I check on the garden…..the kale is looking quite nice! Ready for a lunch date and wellness consult!
Here is the very simple recipe for salad to increase magnesium, manganese, calcium, and vital antioxidants for building your strength. I hope you enjoy this and your lovely day!
Kale and Beet Salad
4 Cups Fresh Kale chopped
1/4 Fresh Beet, shaved over salad
1 Small Apple finely sliced
1/4 Cup Chopped Walnuts or Almonds
1 Dash of Salt
Apple Cider Vinegar Dressing
1 Ounce Apple Cider Vinegar
3 Ounces Organic Extra Virgin Olive Oil
1 Tablespoon of Honey
1 Dash Pepper
Combine your kale, topped with apples, nuts and shaved beets, cover with dressing and toss.
What’s in the garden is good!
3 Way Asparagus Breakfast
On the contrary, the parts of the body that seem to be weaker are indispensable. 1 Corinthians 12:22
A clear picture of my need for others is in this verse. How many times have you held a baby and just could not resist hugging or kissing them……..especially if they’re part of you! They are weak and seemingly offer us nothing, however the sheer innocence of their presence offers indispensable hope! We need them and we need each other.
We have many needs in our spiritual body that require the gifts and talents of others. They are at our fingertips, a text or phone call away. I’m comforted I don’t have to hesitate, I can reach out for them today. Just as I can reach to the garden to meet my needs physically. Here is how you and I can do that today, using leftovers from the night before.
1. Asparagus On An English Muffin with Fresh Herbs
1 Egg
1 Tbsp. Leftover Steamed Asparagus
1 Tsp. Grated Romano Cheese
1 Tbsp. Fresh Herbs ( I used my favorite lemon balm, fennel, parsley)
1/2 Tsp Organic Olive Oil
Super easy preparation….In a mug, place your olive oil. Add one beaten egg, the asparagus, and cheese, microwave on High 1 minute. Place over English muffin and top with fresh herbs.
2. Gluten Free?….No problem, prepare items and place over leftover Wild Grain Rice
3. Low Carb for You?…….Easy fix, place egg mixture over a bed of greens with fresh herbs.
Eggs not your thing? Adjust accordingly by combining 1/2 cup wild grain rice, a teaspoon of Romano cheese, Leftover steamed asparagus, a tablespoon of pumpkin seeds, and a tablespoon of walnuts. Heat in microwave 1 minute.
Why Fresh Herbs? As we learned in our verse today, every part of our body is indispensable. That includes our gut health. Fresh herbs aid in the digestion of our food, provide vital polyphenols and flavonoids to help us fight inflammation, disease and cell damage. All antioxidants and nutrients help us sustain and nourish our bodies. So, it is a good idea to add a few items from the garden to each meal.
I pray you have peace and nourishment in your body and soul today! What’s in the garden is good!
Quinoa Breakfast Treats
“So, they said to each other, ‘Weren’t our hearts ablaze within us while He was talking with us on the road and explaining the Scriptures to us’? Luke 24:32
I love the story in Luke, where the unknown disciples are walking and talking along the road after Jesus’ death, burial and resurrection. On their way to Emmaus, the unidentified Jesus moseys right in among them and joins the conversation. They have no idea who He is or why He doesn’t know what just took place in Jerusalem three days ago. He continues to walk with them as He explains the appearance of Himself throughout the Scriptures.
It is not until evening and Jesus breaks the bread that their eyes are opened to who He really is. They were amazed and exclaimed excitedly, weren’t our hearts ablaze within us while He talked with us on the road, explaining the scriptures? I hope we have that same zeal for God’s word and our hearts are ablaze as He walks with us today!
While your heart is ablaze let your belly be satisfied with all of the polyphenols, antioxidants, magnesium, manganese, vitamin C, and nutrients these easy Quinoa Breakfast Treats Provide!
3/4 CUP QUINOA
1/4 TSP CINNAMON
1 TSP HONEY
3 WALNUTS
1 SMALL APPLE
PLACE PRE-COOKED QUINOA IN A SMALL BOWL, ADD THE CINNAMON, HONEY, WALNUTS, AND FINELY CHOPPED APPLE. COMBINE WELL HEAT IN THE MICROWAVE 1 MIN.
Enjoy! What’s in the garden is good
3/4 CUP QUIONA
4 OZ APPLESAUCE
1/2 TSP CINNAMON
1-2 TSP CHIA SEEDS
1 TBSP PUMPKIN SEEDS
1 TBSP WALNUTS OR PECANS
PLACE QUINOA, APPLESAUCE, CINNAMON, CHIA SEEDS IN A SMALL BOWL, MIX WELL, PLACE IN THE REFRIGERATOR OVERNIGHT.
THE NEXT MORNING LIGHTLY TOAST IN A SKILLET CHOPPED PECANS AND PUMPKIN SEEDS.
MEANWHILE REMOVE QUINOA MIXTURE FROM THE FRIGE STIR IN 2 TBSPS ALMOND MILK. THEN HEAT QUINOA MIXTURE IN THE MICROWAVE 1 MINUTE ADD THE TOASTED NUTS AND SEEDS.
A 4TH WAY…..MASH A BANANA INTO 3/4 CUP QUINOA, ADD 2 TBSP ALMOND MILK, 1 TBSP WALNUTS….HEAT 1 MIN. ADD 1/2 CUP FRESH
Potato and Tomato Salad is a delicious summer salad combination using what’s on hand in the garden. Since this combination provides quality C and A vitamins, potassium, as well as lycopene, its quite nutritious. Making it a good portion of God’s goodness to strengthen our hearts.
My Flesh and my heart may fail, but God is the strength of my heart and my portion forever. Psalm 73:26
I was reading in my study time this morning about grace. I’m thinking about how it has strengthened my heart over the years. I hope His Word is a source of strength for you too. I also hope you enjoy what is available in the garden to strengthen your body today, even if that garden is the produce section of your grocery store!
My prayer for you: God in heaven, your love astounds me daily and your presence is vital to my being. I am humbled by your grace and thank you intensely for your forgiveness. You are the same yesterday, today, and forever—not bound by time in a fragile human frame like mine. Please be with those seeking more out of life than their current experience. You are more satisfying than material things and guide them to the way everlasting. In Jesus’ name, amen.
I used to love tomatoes, and even though I cannot eat them very often, we still love to grow them. Are they not just spectacular to look at in this basket? For many, they will make a delicious potato and tomato salad.
Potato & Tomato Salad
6 Medium Red Potatoes
1/2 Vidalia Onion
1 Clove Garlic Minced
7 Cherry Tomatoes Chopped
1/2 Cup Spinach or Basil Pesto
2 Tablespoons Organic Extra Virgin Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Pepper
Boil the potatoes until tender with the clove of minced garlic. Drain the water. Pour the 2 tsp of olive oil over the potatoes with the salt and pepper and let cool. You could add 1/2 tsp garlic powder and onion powder to the potatoes or No Salt Spice Blend.
Dice the tomatoes. Set aside.
Create your own Pesto: Pulse 1 cup of spinach (or basil) in a blender with one to two tablespoons of olive oil and two tablespoons nuts ( I usually use walnuts, today I accidentally grabbed pecans, yummy) .Add two tablespoons of shredded Romano cheese. Pulse until almost a paste.
Add this and the tomatoes to the "mostly " cooled potatoes. Top with shredded Romano.
I hope you enjoy this summer salad as much as my family does.
Use what you have on hand. What’s in the garden is good! 🙂
You can also use your potatoes to make this really nice potato soup!
“My soul will be satisfied as with fat and rich food, and my mouth will praise you with joyful lips,
Don’t you just love the confidence of this psalmist? My soul will be satisfied. No could be’s here…
He’s all in. I’m all in too! I want my soul rich with the word of God and my belly full of what He puts in the garden.
It sure does help praise Him with joyful lips. Because I know He is in control.
Let your lips enjoy this fresh from the garden dish today!
Black Bean and Squash Medley
1 Cup Fresh zucchini
1 Cup Yellow Squash
1 Cup Butternut Squash
1/2 Small Onion
1 Clove Minced Garlic
2 Cups Rinsed Black Beans
1 Tsp Oregano
1 Tsp Coriander
1 Tbsp Fresh Chopped Parsley
2 Tbsp. Organic Olive Oil (If doing fasting mimicking omit the oil and sauté in vegetable broth)
Preheat a large skillet on the stove. Chop all of the above vegetables. Add the olive oil to the skillet then the chopped onion, zucchini, garlic, and squash. Sauté’ about 7-10 minutes or until tender. Add the black beans and spices. Heat beans through and Top with fresh parsley.
This dish is good for your taste buds and good for your skin, with 40% of your RDI of Vitamin A! Your cells may also like the anti-inflammatory, antibacterial, antifungal benefits of oregano! Coriander is good for digestion and lowering LDLP cholesterol!.
🙂
