cooking ala mel

healthy recipes and the occasional craft

facebook instagram pinterest RSS Feed email bloglovin' goodreads

Asian Cabbage Slaw

Yesterday, I was really feeling something fresh.  With half a red cabbage in the fridge, I figured I might as well use it up and make a nice crisp slaw of some sort.  I found this asian cabbage slaw and was immediately smitten.  It looked so pretty.

Using the ingredients I had on hand, I whipped this up real quick and threw it in the fridge to develop the flavors.  Before I threw it in the fridge, I took a taste and was immediately delighted by the dressing.  SO delicious.  Light, sweet, and tangy.  It was hard to get this out of my head once I tasted it..
Once it was time for dinner, I threw some chopped cashews on top and a few diced up apple slices.  The apple added a pleasant sweetness.  I loved the garlic and onion in this – it really gave it the perfect little bite.  I’m having some leftovers in a bit.. I cannot wait.
Asian Cabbage Slaw
serves 4
1/2 red cabbage, shredded

2 carrots, shredded
1/4 cup white onion, minced

for the dressing:
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
1 1/2 T coconut sugar
1 1/2 T soy sauce
1 T salsa
2 cloves garlic, minced
red pepper flakes, to taste

for garnish:
2/3 cup cashews, chopped (or peanuts)
1 apple, diced (optional)

Combine the cabbage, carrots, and onion in a large bowl.  In a small bowl, whisk together the ingredients for the dressing.  Pour the dressing over the cabbage mixture, and toss to combine.  Cover with plastic wrap, and place in the fridge for an hour or so to let flavors develop.  When ready to serve, garnish with the cashews and diced apple.  Enjoy!

Almond Flour Pancakes

One of my favorite things about the weekend is that I have the time to make a nice breakfast.  Most of the time, I choose pancakes or waffles (I do love sweet things).  Because I’ve been having fun with gluten free baking/cooking, and I made almond flour yesterday, I of course had to try it out.  If anybody’s been wondering, I haven’t gone gluten free.  I’ve just been intrigued by it; Alex’s mom recently went gluten free, so we’ve been sharing ideas back and forth, and it’s really made me want to try things out.  AND the flours I’ve been using (almond & coconut) are really so nutrient packed, they’re right up my alley.

My favorite source for gluten free recipes is Elana’s Pantry.  She has the best coconut flour and almond flour recipes.  I have her Gluten Free Cupcake cookbook, and I’ve loved trying out recipes from it.  I found a great recipe for pancakes on her blog and adapted it slightly to suit how I like my pancakes.

These pancakes are so delicious.  They’re nice and light, with a wonderful nutty vanilla flavor.  They sort of remind me of almond cookies in pancake form.  Next time, I might add some almond extract to really boost that flavor even more – I love almonds.  Drizzled with a touch of maple syrup, these pancakes are the perfect protein packed breakfast.

Almond Flour Pancakes
adapted from Elana’s Pantry
makes about 8 medium sized pancakes


2 eggs
2 T milk (I used lactose-free)
2 t vanilla
1 cup almond flour
2 t truvia
pinch salt
1/4 t baking soda

In a medium bowl, whisk together the eggs, milk, and vanilla.  In a small bowl, combine the almond flour, truvia, salt, and baking soda.  Stir the flour mixture into the egg mixture, and mix thoroughly.
Spoon 2 T of batter onto an oiled skillet.  Cook over medium heat until bubbles begin to form.  Flip and cook for another minute or two on the other side.  Repeat with the remaining batter.
To keep the pancakes warm while cooking the rest, place a sturdy plate (or oven proof dish) into a 200ºF oven.
Serve with a drizzle of maple syrup.

Almond Butter

I love butters.  Peanut butter, sunflower seed butter, almond butter..they’re all delicious.  Since I have a new food processor, you better believe I’m making all of my own nut butters now.  It’s so easy, and so so delicious.

After making some homemade almond flour, I had about a cup left of chunky almonds, so I decided to roast them up and make some almond butter.  I made raw almond butter over Christmas, but I didn’t really like it as much as the roasted flavor (I liked it enough to eat it, though).
With just a bit of salt and truvia for flavor, this almond butter is delicious.  I love slathering it on high fiber toast, mixing it into greek yogurt, or just eating it by the spoonful.
Almond Butter
makes 1 half-pint jar
 
1 cup almonds, toasted
salt, truvia, to taste
Toast almonds on a baking sheet under the broiler for about a minute, until golden (be VERY careful not to burn them).  Allow them to cool slightly.
Pulse the almonds in a food processor until they are a butter consistency.  Add the salt and truvia (I used a pinch of salt and two pinches of truvia) and pulse to combine.  With a spatula, scoop into a half-pint jar.  Store in the refrigerator.