Get Natured: Gluten free

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Making popcorn that doesn't come from the microwave is not supposed to be hard. The other day I put a little coconut oil in my stovetop popper and started to make popcorn like I always do. The oil, instead of just getting hot and popping the corn, started smoking like crazy and burned the corn kernels to a crisp. I do not know why. Maybe my coconut oil (a brand I don't normally buy) had more coconut meat in it than usual? I don't know.

After melting a hole through the garbage bag in my kitchen, I ran around the house turning on fans and opening doors and windows to get the smoke out. The house filled up with burnt popcorn smoke and, subsequently, mosquitoes that came in through the open doors. This is not how making popcorn usually goes!

In my desperation to avoid a second smoke bomb, I Googled "pop regular popcorn in the microwave" and learned how ridiculously easy it is to do! No more cleaning the popcorn popper, no more using oil to pop the corn, no more kitchen smoke bombs. No more kids running around the house yelling, "mosquitoooo!!!" PERFECT!

By now we all know that store-bought microwave popcorn is toxic. You know that, right? Even Oprah knows. Please don't eat that stuff! We also know that air-popped is the way to go to avoid excess fat and calories.

Without the oil, popcorn is actually a decent snack that contains 7g of fiber and 4g protein per 120 calorie serving.

Microwave Air-Popped Popcorn
Start with organic popcorn (to avoid GMO, genetically modified, corn) and follow these simple steps for yummy, air-popped popcorn from the microwave!

1. Pour 1/4-1/3 cup organic popcorn kernels into a brown paper lunch sack.

2. Fold down the top of the bag a few times and crease it with your fingernail or the back of a knife.

3. Place in the microwave and press the popcorn button (or cook on high for about 1 1/2 minutes). The bag will puff up, just like microwave popcorn bags do, and the corn will pop. When the popping slows to a couple of seconds between pops, turn off the microwave.

4. Remove the bag and pour the popcorn into a bowl (be careful, it is hot). Top with nutritional yeast, salt, chipotle chile powder, cinnamon and sugar- whatever you like! Enjoy!

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I read an article a little while back that claimed that there are two kinds of people: those that thrive on variety and crave novelty, and those that prefer the predictability and comfort of the same routine day after day. While I tend to get bored very easily, I do stick to routines for the more practical parts of life. Like grocery shopping, for example! I know which stores have the items on my list and even where the items are located inside those stores. That saves me time which, with my grocery-store-hating little people in tow, is precious.

When I was asked to create a healthy breakfast recipe for Save Mart Supermarkets, I had to try something new.

I had never been to Save Mart before this week and I was pleasantly surprised to find that the customer service was great and I was able to find all of the ingredients that I needed for the breakfast oatmeal bars that I had dreamed up for this challenge!

For my breakfast recipe, I wanted to create something that could be a grab-and-go breakfast for busy families and something that was easy to make with simple, familiar ingredients. For everyone that says that healthy food is weird or hard to make or contains ingredients that are impossible to find, this is for you! These bars are super healthy, vegan, and gluten free. In spite of all that, though, they are moist and yummy and made from easy-to-find, simple ingredients which can be purchased in any mainstream grocery store (including Save Mart!).

Breakfast Oatmeal Bars
Makes 9 vegan, gluten-free bars

2 cups old-fashioned oats
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup non-dairy milk (almond, soy, rice, coconut, etc.)
1 large extra-ripe banana
1 teaspoon vanilla extract
2 tablespoons nut butter (almond, peanut, etc.)
1 teaspoon lemon zest
1/2 cup non-dairy yogurt (soy, almond, coconut, etc.)
1/2 cup blueberries (fresh or frozen)

Preheat oven to 350°F and line an 8x8 pan with parchment paper (or lightly oil the pan). Combine all dry ingredients (oats, sugar, cinnamon, baking powder, and salt) in a medium bowl and set aside.
Put all wet ingredients (milk, banana, vanilla, nut butter, lemon zest, and yogurt) in a blender and blend until smooth.
Pour wet ingredients into dry and stir to combine. Fold in blueberries. Pour batter into the prepared pan, then bake for about 40 minutes or until golden brown and firm. Let cool before cutting into 9 bars.

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The weather here has been looking more like January than June. In the spirit of comfort food, I came up with this crockpot version of a vegan polenta lasagna. It is healthy and delicious and I think that trying this recipe with different veggies would be good too. This recipe was inspired by Fat Free Vegan Kitchen.

Polenta*
4 cups water
1 cup polenta
1 tbsp margarine (I used Earth Balance)

Cover a baking sheet with parchment paper and set aside. Bring 4 cups of water to a boil. Slowly add polenta. Add margarine and stir continuously until very thick.
Pour polenta onto prepared baking sheet and spread evenly to about 1/4 inch thick. Set aside to cool.
When cooled, cut into rectangles.

*You may use pre-made polenta to make this even quicker.

Vegan Polenta Lasagna
Olive oil
1 large portobello mushroom, cut into thin 1 inch slices
1/2 bunch of kale, washed and chopped
1/2 large onion, finely chopped
4 cloves of garlic, minced
1 tsp dried basil
Cheese sauce (see below)
Sea salt and pepper to taste
1-2 cups marinara sauce (homemade or in a jar)

Heat 1-2 tbsp of olive oil in a large skillet over medium heat. Add mushrooms and onions and saute until mushrooms start to get juicy. Add the garlic and cook for 1-2 minutes. Add the kale and cook until kale is bright green and starting to soften. Add cheese sauce and cook until it has thickened a bit and is no longer runny. Remove from heat and season with salt and pepper, if necessary.
Cover the bottom of the crockpot with a layer of marinara sauce. Cover marinara sauce with a single layer of polenta slices (homemade or pre-made). Top with a layer of the kale mixture. Repeat layers: marinara sauce, polenta, kale; finishing with a layer of polenta then marinara.
Cover and cook on high heat for about 3-4 hours. Uncover and let stand for 30 minutes before serving.

Cheese Sauce
1 cup unsweetened non-dairy milk (I used almond)
1/3 cup raw cashews
1/4 cup nutritional yeast
2 tbsp soy sauce
1 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp corn starch or arrowroot
1/2 tsp white pepper

Place all ingredients in a blender and blend until very smooth.

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It really feels like spring this week. It is in the 70s here (80s tomorrow!). The kids are playing in the backyard without shirts or shoes. The birds are happily tweeting away in the freshly-greened trees. There is a breeze blowing that softly reminds me that winter still has a tiny hold, but the air smells like summer. While I should be gathering laundry and dusting tables, I feel more inclined to sit and soak up the sun. "The dishes can wait," says the slacker in me, "go get your Kindle!"

I have been keeping a close eye on the roadside strawberry stands near my house. They should be open really soon and I can't wait! It is also the beginning of asparagus season. I've been known to eat an entire pound of asparagus myself. It is just that good.

I usually roast it in the oven with a little olive oil and sea salt.

Last night, though, I was ravenous when I got home from triathlon training. Instead of asparagus alone, I wanted something more substantial. These spicy noodles come together really quickly and the recipe makes a ton so you'll have leftovers for another night or for lunches throughout the week. This dish is intended to be eaten cold, like a salad, but it would be fine warm as well.

Spicy Noodles With Asparagus and Broccoli

~15 ounces of soba noodles or whole wheat pasta*
2 cups chopped fresh broccoli
1 bunch of asparagus, cut in bite-sized pieces
1 cup shredded carrots
2 tbsp toasted sesame seeds (lightly toast them in a dry skillet or buy toasted seeds)
1/2 cup green onions, chopped
1/4 low sodium soy sauce*
1 tbsp chili garlic sauce (or other hot sauce or chili flakes, adjust amount based on desired spice level)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tsp aji-mirin (rice wine), optional

Cook the noodles according to the package directions. In the last minute of cooking, add the broccoli and asparagus to the pot. When finished cooking, drain and rinse with cool water to stop the cooking and rinse away the starch that makes the noodles stick together.
In a large bowl, toss the noodle mixture with the carrots, sesame seeds, and green onions.
Make the sauce by whisking together the soy sauce, chili garlic sauce, rice vinegar, sesame oil, and aji-mirin. Pour the sauce over the noodles and toss well. Serve at room temperature or chilled.

*Gluten free: This dish can be made gluten free by substituting rice or other gluten free noodles and using a gluten free tamari (soy sauce). If using full-sodium soy sauce, reduce the amount by 1/4 to 1/2 (down to 2-3 tablespoons).

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