Spicy Asian Salmon Skewers with Pineapple Rice Slaw

originally from: http://www.godairyfree.org/recipes/spicy-asian-salmon-skewers

Peanut, pineapple and salmon? Don’t knock it until you try it! Warm Asian flavors and a simple broccoli slaw rice tie the spicy peanut butter glaze, salmon skewers and triple infusion of pineapple together. The recipe is relatively quick to make and offers stunning presentation for a wonderful weeknight meal or an impressive dish for entertaining. […]

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Friday FAQs: Coconut oil chocolate, food processors, sub for oats, vegan yogurt, and more!

originally from: http://ohsheglows.com/2016/04/29/friday-faqs-coconut-oil-chocolate-food-processors-sub-for-oats-vegan-yogurt-and-more/

avocadokeylimepudding

Welcome to week three of Friday FAQs, a new series on Oh She Glows featuring your questions about OSG recipes, substitution ideas, cooking methods, ingredients, and kitchen tools! I hope you’ve been enjoying the series as much as I have so far. It’s been especially awesome to see you guys reaching out to help each other by offering up your own kitchen wisdom! Feel free to chime in at any point if you feel like you can offer some input to any of the questions. I’d love this series to be as collaborative as possible!

You can read the previous Friday FAQs here:

April 15th, 2016
April 22nd, 2016

 

As always, feel free to send your questions my way via social media or the blog, and I’ll select some to feature in the coming weeks!

Q1:  Quick question—what was your recipe again for the coconut oil chocolate you made a few days ago and posted on your Snapchat? Seem to have lost the screenshot I took and my mold just arrived so I’m dying to try it out!

A: Hi Aguarin, I can definitely help you out. No one should have to go without this chocolate! If memory serves me correctly, my small batch recipe is: 3 tablespoons coconut oil (melted), 3 tablespoons unsweetened cocoa powder, 1 1/2 tablespoons pure maple syrup, and a pinch of pink salt to enhance the flavours. Whisk it all together and then chill it until it hardens. This recipe makes enough for one of these chocolate bar molds.

Q2: Hi Angela, What kind of food processor do you use? I’m in the market for a new one!

A: Hi James, I currently use this Cuisinart Food Processor, and I quite like it. I appreciate that it’s simpler than my previous model (which had multiple-sized bowls) and it works well for making nut butter, coconut butter, hummus, etc. It’s brushed stainless steel that comes in a white, black, or red accent colour.

Q3: What can I substitute for the oats in your Banana Bread Muffin Tops?

A: Hi Georgina, Oh that’s a tough one! Since the oats make up such a large proportion of this recipe I really don’t know a direct substitute offhand. My guess would be to try a mixture of quinoa flakes, ground almonds, and a different flour, but it would be an experiment for sure! I’ll have to keep your request in mind for a future recipe spin-off. If you try anything out, please leave a comment and let us know how it went. (And if any other readers have tried anything that worked out well, please leave a comment and let us know!)

Q4: Where do you buy your nutritional yeast, Angela?

A: I buy nutritional yeast at Organic Garage, Whole Foods, and Fortinos/Loblaws. Be sure to check the natural foods/gluten-free section of your grocery store (if they have one) as it’s often hiding around there. You can also find it online.

Q5: What kind of bread are you using that’s vegan?

A: Hey Kim, My current fave bread is by Thornbury Bakery in Ontario (Original Chia kind). It’s vegan, gluten-free, and absolutely amazing as a base for avocado toast! I store a loaf in the freezer so I always have some on hand.

Q6: Samantha writes, I’m slowly transitioning to a plant-based diet, but the one thing I can’t seem to let go of is my Greek yogurt. I’m wondering what your favourite vegan yogurt is?

A: Hey Samantha, Great question! To be honest, I don’t buy store-bought vegan yogurt very often. I do think the So Delicious Cultured Coconut Milk variety is decent though, and they have a new Greek style yogurt which I haven’t had a chance to try out yet! When I really have a yogurt craving, I love to whip up a batch of my Super Thick Coconut Yogurt. It’s such a luxurious treat and satisfies my craving every time! You can’t beat that it’s just a few ingredients either.

Comments of the week:

Nonny writes, Super app & cookbook—btw, I’m literally "cooking this cookbook"! Ever see the movie "Julie & Julia"? Well, the idea of cooking a cookbook sounded fun—but, "what cookbook"? For me, the OSG’s cookbook is the one! I’ve made about 50 recipes now w/@ a 95% "love it" rating! The app has been a distraction —haha —more great recipes orchestrated beautifully & couldn’t be more user friendly! Thanks Angela 🙂

I’m so flattered, Nonny! What an awesome project. It’s wonderful to hear you’ve been enjoying all the recipes, and now the app. Thanks for letting me know. Your comment really made my day!

Lindsay writes, This Glowing Spiced Lentil Soup was fantastic. My toddler was NOT happy when I set her bowl in front of her, she hasn’t been a fan of soup for a while now. I made jasmine rice to go with it, so once it was all mixed together she tried it and said ‘mom why didn’t you tell me this was going to be good?’ She not only finished her first bowl but had seconds. Great recipe!

Hi Lindsay, that is too cute! You never quite know what a toddler will do, right? I’m so glad this soup helped change her mind. Adriana is a big fan of it too (well, the amount she does get into her mouth, that is). I love your idea of mixing jasmine rice into it; I’ll have to try that soon. I’ve been all about rice lately!

Have a lovely weekend, everyone! See you next week. Until then, you can catch me on Snapchat (my username is Angelaliddon). Also, a quick heads up that our next newsletter will go out on Tuesday!

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Top 3 Tips for BIGGER Biceps

originally from: http://www.discount-supplements.co.uk/blog/top-3-tips-bigger-biceps/

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Biceps, one of the most talked about and shown off muscles going…

You could train like a mad man for years and have some really outstanding body parts (other than the biceps), but if someone has bigger biceps they can ‘steal the show!’ when around your non-lifting friends…and we can’t have that right?

So, although they aren’t the biggest or most powerful muscle group they can be a great confidence boosting muscle group, especially when they are popping out of your t shirt!

So here we talk about the Top 3 Tips for BIGGER Biceps which you can incorporate into your training program and see BIG results over time when focused on and committed to…

Let’s go!

1. Choose 3-4 of your Favourite Exercises for the Biceps

When it comes to training for biceps and most other body parts, choosing a select amount of exercises and focusing on them for an amount of time is far superior to varying the exercises every workout (and never ‘mastering’ any of the exercises).

But why?

Each time we workout and focus on an exercise (not just go through the motions) we can improve the execution of the exercise. By doing the same exercises, it’s a lot easier to get better and better at those exercises. Doing four exercises well, is better than doing ten exercises poorly or with average execution.

It’s not as though you’re doing the ‘same’….just the same exercise….each time should be different as you’re aiming to BEAT your previous workout in some way, shape or form.

Lifting weights with good execution is a skill, the more we do it the better we get…by doing a select few exercises that hit the muscles from a few different angles, we can stimulate growth effectively and efficiently.

A few exercises to consider may be:

Barbell curls
Dumbbell curls
Hammer curls
EZ bar curls
Preacher curls
Cable curls

2. Focus on Continual Improvement

You may have heard of progressive overload, which is one of the main training variables that contributes to muscle growth.

Essentially it means continuously focusing on increasing the amount of weight we lift over time. However, that doesn’t mean everything else should go out the window!

Here are some aspects of training to focus on during your training split…

Increasing the Weight

As mentioned above, slowly aiming to increase the weight over time is what we need to be looking at. A muscle that can lift a 15kg dumbbell with good form 10 times will be bigger than a muscle that can lift a 10kg dumbbell 10 times with good form.

It’s not like we can always improve the weight every workout, but if we aim to do this over time…we are on the right track.

Form

Whilst lifting more weight is vital for continual growth, we must also keep the other variables constant.

If for biceps curls we can lift 20kg with good form, lifting 30kg with terrible form isn’t ‘improvement’. We must ensure that we keep the form and execution to a high standard too, or at least good when upping the weight, to avoid injury (make sure to go up in small increments).

Sure, when we increase the weight this may mean the form is not as good as before when lifting the lighter weight, but that’s because we’re not used to this weight yet!

Keep form to a good standard and seek to improve this over time, the better your form and execution the more efficiently you target the intended muscle for growth.

Rep Ranges

If you can’t seem to get to ‘the next level’ when it comes to a certain exercise, perhaps look at increasing (or decreasing) the rep range. Even add in another set to increase the overall volume that the muscle group is exposed to.

This may allow you to push through a certain plateau you’ve reached.

Top Tip: Record your results using an App or pen and paper (I prefer pen and paper personally #OldSchool). Don’t waste your mental energy on remembering from last time what you did, put that energy into getting a new PR!

3. Give Them TIME to Grow

One of the main aspects of training that is often overlooked is TIME.

When you see someone who looks good, chances are they have been training for a long…long time.

I myself have been training over 10 years now!

Really push yourself for a given training split for around 8-10+ weeks before considering changing your split. By just giving a split 2-3 weeks and then changing you really aren’t going to get enough momentum to get decent results (sure you may get some!)…so give it time, build momentum and build upon previous success.

Lastly, never be satisfied with your previous workout, although it’s great to appreciate how far you’ve come…but if you want more growth you need to keep on pushing!

Go get it!

.

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The Green Kitchen Smoothies Book

originally from: http://www.greenkitchenstories.com/the-green-kitchen-smoothies-book/

Greenkitchensmoothies_cover

A pre-copy of our newest book, Green Kitchen Smoothies has landed in our kitchen and we are extremely proud of it! Whilst we were working on the smoothie pack for our app, last summer, we realised how much we enjoyed both drinking and making smoothies – both for breakfast and as a healthier midday alternative to sweet snacks and drinks, even dessert and always after a workout. So you can imagine how thrilled we where when our publisher asked us if we wanted to develop more blends and gather them all into a book that you could hold, read, flip through, give away and hug (or maybe that’s just us?).

Our hope is that both experienced smoothie enthusiasts and newbies will find drinks to love in this book. It’s loaded with new smoothies, juices and nut milks, along with our favourites from the app and blog – a mix of simple smoothies and real showstoppers. We have also included granola, muesli and nut butter recipes along with lots of really handy tips and tricks. Almost 60 recipes in total, 156 pages thick and a bit smaller in size than our first books and therefore sold at a slightly lower price point (so everyone can afford one or two or three…).

Smoothie_photos

Now I am obviously bias, but I think it’s the most gorgeous smoothie book out there. We have put a ridiculous amount of energy into creating unique photos for every smoothie and we have perfected all of the recipes meticulously. This time we even took in help from a separate tester on the other side of the globe, to make sure all the blends would taste good regardless of ingredients, season or location.

It is released in the UK and Australia on June 14th and you can pre-order it from Amazon.co.uk (UK) or Booktopia.com.au (Aus) now! It will be released in the US on August 2 but it is already available for pre-orders on Amazon.com.

The book is also being printed in German, Dutch, Swedish and Danish in September and we will add links for pre-ordering as soon as we have that info.

We are coming to London!
To celebrate the launch of the book, Luise and I will be in London during the second week of June for a bunch of talks, supper clubs, events and book signings. We will do a talk at the Good Roots Festival on June 11th together with Sarah Britton, Deliciously Ella, the Hemsley sisters and a bunch of other inspiring people. Tickets seem to already have sold out but I think you can sign up in case they release extra tickets. We will post more info about our events really soon! The latest info will probably reach instagram first, so keep your eye out.

Gluten Free Honey Pepper Beef Stir Fry

originally from: https://simplygluten-free.com/blog/2016/04/gluten-free-honey-pepper-beef-stir-fry.html

Post image for Gluten Free Honey Pepper Beef Stir Fry

On busy week nights, stir-fry is my go-to dinner. Easy, tasty, quick, and when you make food at home, it is so much less expensive than take-out.

The basics of a good stir-fry are some form of protein, veggies, flavorings such as garlic, ginger, and such, and a good marinade and/or sauce. In this recipe, the marinade does double-duty as the sauce.

This is Honey Pepper Beef, a dish I used to eat long ago at my favorite Chinese restaurant. Of course, there are very few Chinese restaurants I can eat at these days because of the gluten. But no reason I can’t make my favorite dishes at home!

Beef is sort of the star of this dish but it doesn’t have to be expensive beef. I use top round, sliced thinly, and as long as you don’t overcook it, it will stay tender. To help ensure tenderness, a short marinade does wonders. Even when pressed for time, I marinate the beef for at least a few minutes. I just make the marinade, toss in the beef, and let it sit while I prep all the veggies. I love multi-tasking!

The supporting star is then, of course, the marinade – featuring Wholesome! organic honey, black pepper, some gluten free soy sauce, fish sauce, and other flavorings. Since you cook the marinade, it can be used for the sauce as well. (Never re-use marinades for meat unless you cook it after the raw meat has been in it.)

All you need to turn this into a complete meal is some rice. And maybe a little sake for the grown-ups.

Gluten-Free-Honey-Beef-Stir-Fry-Recipe

Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Honey Pepper Beef Stir Fry Recipe
Ingredients

4 tablespoons Wholesome! organic honey
3 tablespoons gluten free soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon grated fresh ginger
1 – 2 teaspoons coarse ground black pepper
2 cloves garlic, minced
1 pound top round beef, thinly sliced
3 tablespoons vegetable oil, divided use
1 small white or yellow onion, diced
1 red bell pepper, seeded and thinly sliced
3 green onions, sliced
8 ounces snow peas, strings removed and cut in half

Directions

Combine the honey, soy sauce, vinegar, fish sauce, ginger, pepper, and garlic in a large mixing bowl. Add the beef, toss to coat and let marinate for 10 – 30 minutes.

Heat 2 tablespoons oil in a large skillet or wok over high heat. Add the onion, bell pepper, green onions, and snow peas. Cook, stirring, for 2 minutes or until crisp-tender. Remove the vegetables from the pan.

Add another tablespoon of oil, remove the beef from the marinade (save marinade) and add to the hot oil. Cook, stirring for about 3 minutes or until the beef is no longer pink on the outside. Remove the beef from the pan. Add the marinade to the pan and bring to a boil. Add the vegetables and beef back to the pan and cook, stirring for another 1 -2 minutes or until the sauce starts to thicken.

Serve immediately over rice, if desired.

Servings:

A gluten free recipe that serves 4 – 6.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

 

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

 

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

No-Bake Chocolate Fudge Cookies

originally from: http://ohsheglows.com/2016/04/28/no-bake-chocolate-fudge-cookies-2/

nobakechocolatefudgecookiesvegan

Happy Thursday! I hope you’re enjoying the week. Some of you have asked for more life updates in my blog posts, and I think that’s a fun idea to bring back more often! Without further ado, a little update and then the recipe…

Our week has been filled with a grab bag of things, as it usually is! On the business side, the Oh She Glows app work has still been filling our days and keeping us busy. I added 7 new recipes to the app over the past 2 weeks, so I’ve been a busy bee working around the clock! Each time I add a new app recipe I have to re-test the recipe (I also have one of my incredible recipe testers test it as well), re-write the recipe (especially if it’s a recipe published before 2013—let’s just say my recipe writing has changed over the years!), edit the recipe, shoot the photo, and then upload the recipe to the app testing site. From there, I position the recipe title, add metric conversions (all recent and future recipes will have metric conversions on the blog and in the app—major yay!), give the recipe a final edit, and make sure everything looks good before I make it live. (My OCD self usually checks it over a gazillion times.) I’m getting the hang of the process now and I really enjoy it. The great news is even if you don’t have the app you’ll still benefit, because as I’m revamping recipes, I’m adding the updated versions to the original blog posts. This means easier-to-follow recipes, and in many cases, even better-tasting recipes. Check out this video Eric put together below for a sneak peek of 6 recipes that were recently added to the app. I’m having so much fun with the photography.

On the home front, we’ve had quite a bit of excitement this week! You may have read in a recent In the Glow newsletter that this year we’re starting up the home renovation process once again (despite my pregnant self not wanting any part of it!), and right now we’re in the design phase. This week, we met with our designer to go over her drawings of the spaces. The design phase is my favourite phase (aside from when the renos are 100% complete, that is) because it’s all rosy and dreamy and filled with hopes of what could be. There’s no mess, no noise, no going over budget, and no dust (yet). So I love this stage, and Eric and I are pretty quick at making decisions together. We’re planning to finish the unfinished basement and a couple other projects before our second little one arrives in September. I must have fallen on my head to agree to this! Eric loves doing renos so I kind of gave in. I have to admit, going through the kitchen reno while 7–9 months pregnant in 2014 was pretty hellish (to put it lightly…hahah), but I’m hoping this process goes more smoothly since it’s not my kitchen that I’m giving up. NOBODY WANTS TO GIVE UP THEIR FOOD SANCTUARY…am I right? This is probably wishful thinking though. I figure that it’ll be easier doing the renos before the baby arrives because we all know when a newborn is in the house not much is getting done aside from feeding, changing scary diapers, and praying for more sleep. Plus, it would be great to have a finished basement where Adriana can have a real playroom! I’ll keep you guys posted on the journey and hopefully post some progress pictures in months to come.

Today’s recipe features one of the new recipes I uploaded to the app—my current favourite way to satisfy my chocolate fix! I didn’t want anything to do with chocolate during the first trimester, but lately I really crave it from time to time. Eric is so enthusiastic about these cookies I probably shouldn’t write the choice words he yelled out when he tasted them! (If you have our app, this recipe should automatically download when you open it next. Sometimes it can take up to 24 hours to display, but since I uploaded it yesterday afternoon it shouldn’t be long!)

20160424 - App Desserts 02512 2

No-Bake Chocolate Fudge Cookies
Vegan, gluten-free, no bake/raw, nut-free, refined sugar-free, soy-free

These no-bake fudge cookies are my quick and easy solution when a chocolate craving strikes! I start with a homemade coconut oil chocolate base (made even creamier with sunflower seed butter!), and add chia seeds for healthy Omega-3 fats, shredded coconut for a hint of macaroon flavor and texture, and of course rolled oats for the classic no-bake cookie ingredient. The cookies will soften a great deal at room temperature, so I recommend enjoying them straight from the fridge.

Yield
8 cookies
Freeze time
15 minutes

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes

Ingredients:
For the wet ingredients:3 tablespoons (45 mL) virgin coconut oil2 tablespoons (30 mL) sunflower seed butter*1/4 cup (20 g) unsweetened cocoa powder1/4 cup (60 mL) pure maple syrup, or to taste1 teaspoon pure vanilla extractFor the dry ingredients:7 tablespoons (50 g) gluten-free rolled oats6 tablespoons (35 g) unsweetened shredded coconut2 tablespoons (25 g) chia seeds1/8 teaspoon fine sea salt, or to taste

Directions:
Line a large plate with parchment paper and set aside. In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear. Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie. Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.

Tips:

* Instead of sunflower seed butter, feel free to use natural peanut butter or almond butter. I also recommend stirring the nut or seed butter very well before measuring (if it has oil on the top) to avoid oily cookies.

20160424 - App Desserts 02523 1

Last but not least, I forgot to announce in last Friday’s post who won the iPad giveaway and stand. A huge congrats to the winner (who was chosen randomly by Rafflecopter), Rochelle E., for winning these two awesome prizes! Rochelle, as I mentioned in my email, they  will be on their way to you soon! A big thanks to everyone for entering the contest.

See you tomorrow for another installment of Friday FAQs!

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