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Cuban Inspired Banh Mi Tostadas

Cuban Inspired Banh Mi Tostadas

Banh Mi…where do I start? This creation is a culinary delight to the taste buds. It hit the sweet, sour and savory notions with a kick of spice and deliciousness that just “Goes There.” On a recent trip to Key West, we visited a little […]

Easing a Child Into a Gluten Free Lifestyle

Easing a Child Into a Gluten Free Lifestyle

Stomach Bug or what?? It was nearing the 3-week mark and our son was still reeling from an apparent stomach virus. A Monday afternoon scare prompted a visit to the local Urgent Care. A virus was circulating in the area and so it was no […]

Spanish Eggs and Hash

Spanish Eggs and Hash

There’s no denying that I have always had a thing for Paprika. I could never explain it. It just seemed natural. You know…one of those things that just makes sense. Over the years I have discovered that there was a seemingly endless variety and just when I thought my search had plateaued, I found a Spanish market in Miami. Goodness, gracious!  Or maybe I should say Goodness, Gracias…cause this stuff is actually that good! It has me thinking of how I can get to Spain, just to try it fresh…thoughts I have never considered prior to this. I feel like the girl in Everything, Everything, who discovered her desire to venture out. Well, since my travels to Spain are purely contingent on my existing funds, I had better just stick with traveling through food.

The paprika that I found is fragrant and oh so delicious. If only the internet could emit odors…er um fragrances. Yeah, then maybe you would love Paprika as I do. I purchased this brand in-store. Pimenton El Angel

Paprika on left is Pimenton El Angel.

 

Spanish Eggs and Hash

Produce

  • 2 of each Color Mini Rainbow Peppers
  • ¼ Sliced Onion
  • 2 Russet or Yukon Potatoes- cubed
  • 1 Tbsp Minced Garlic

Spices

  • Copious amounts of Paprika or ½ tsp
  • Salt to taste
  • Pepper to taste

Oil

  • 1 Tbsp Grapeseed Oil
  • Cooking Spray (Coconut or Avocado)

Meat

 

  • ½ Cup Diced Spanish Chorizo or Polish Sausage

 

Eggs

  • 3 eggs

In a nonstick skillet heat 2 Tbsp of oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry for 6 minutes and add onion, peppers, garlic, paprika and sausage. Cook for additional 8 minutes until potatoes are cook through, stirring a few times to ensure even browning. Avoid burning garlic.  

Spray griddle or comal with cooking oil. Heat to medium high heat. Crack eggs without breaking yolk. Season with salt, pepper and generous amount of sweet paprika. Cook until semi solid. Gently turn and cook for additional 30 seconds for over-light or longer for over-medium egg. Serve with Hash.

 

Kash’s Perfect Gluten Free Pancakes

Kash’s Perfect Gluten Free Pancakes

Kash’s Perfect Gluten Free Pancakes Ingredients Serves 2 1 3/4 Cup Gluten Free Flour Blend (KingArthur Measure for Measure or Gluten Free Cafe All Purpose) 1 tsp baking powder 1/2 tsp corn starch 1/2 tsp salt 5 tsp granulated sugar 2 Tbsp vegetable oil 1 […]

Salmon Croquettes Gluten Free

Salmon Croquettes Gluten Free

Salmon Croquettes Serves 5 Ingredients Seafood 2 (12 ounce) can Pink salmon Produce ¼  cup Onion ¼ cup Green Bell Pepper ½ Jalapeno minced 2 Stalks of Celery Refrigerated 3 Egg Baking & Spices 1/4 cup All-purpose flour ½ cup Bread Crumbs (Gluten Free) 1/2 […]

Kids Series- Vegan Yogurt with Sunflower Butter and Fruit

Kids Series- Vegan Yogurt with Sunflower Butter and Fruit

 

 

The word “Vegan” seems to invoke a negative response with many people. For me, I used to picture some ladies I knew. Vegan, no makeup, very pale and a bit unattractive. My next thought wasn’t a thought really, but rather a feeling. I immediately associated a vegan diet with being “COMPLICATED.” Just that thought, made me want to run far away in the opposite direction. In reality, it doesn’t have to be super complicated. There are many options these days.

Kids are like a blank canvas. There is so much we that we can teach them by our words and actions. This is an example of how we can teach them to recognize dietary options. Even if we do not eat completely vegan we can equip our kids, should they want or need to choose this type of lifestyle. It’s a simple as saying, “hey do you know what the word vegan means?” “It means people who only eat food that grows from the earth.” “Today we are Vegan for lunch, this yogurt comes from a Coconut instead of a Cow.” Before you know it, your explaining to your 2-year-old what types of milks there are.

It really isn’t hard. By making a few swaps or simply having meals here and there, you can be on your way…if you so choose. Here is a healthy option for today. It can be eaten at any time of the day but is a great breakfast option.

(Vegan) Yogurt with Sunflower Butter and Fruit
  • Vanilla Coconut Milk Yogurt
  • Granola
  • 2-3 Strawberries
  • 6 Blueberries
  • 5 Grapes Cut
  • 2 tsp Homemade Sunflower Butter
  • Almond or Hemp Milk
  • 2 Strawberries
  • 1 tsp Sweetener*

Blend Nut Milk with Berries and Sweetener

 

Kids series- Breakfast Chia pudding With Mangos and Blueberries

Kids series- Breakfast Chia pudding With Mangos and Blueberries

Chia pudding With Mangos and Blueberries 1/2 C Milk of Choice 2 Tbsp Chia Splash Vanilla Extract *1 tsp sweetener (I omit when using flavored milk) Blueberries Diced mangos Strawberry Almond Milk 1/2 C Vanilla Almond Milk 2 Strawberries Blend and serve. By utilizing fruits […]

Chunky Nutbutter and Celery

Chunky Nutbutter and Celery

  As a child, I was fortunate to have a mom that always prepared an afternoon snack for my sisters and I. It was rare to eat something that wasn’t completely healthy. Ants on a log was a favorite of mine. I liked the salty […]

Kids Snacks- Homemade Sunflower Butter with Yogurt

Kids Snacks- Homemade Sunflower Butter with Yogurt

Healthy Snacks Semi-Homemade

In a dream world I would prepare each of our meals from scratch…hahahahahahahah! I’m kidding. No, actually I would hire someone else to do it. I’m just saying. Then again if I had all the time and energy in the world I would probably enjoy cooking a lot more. Since I seem to lack a bit of both, some of our meals are semi from scratch. Here are a few healthy and kid friendly snacks, that might even please us grown ups too. I promise to keep it simple!

Yogurt with Homemade Sunflower Butter and Grahams for Dipping

 

 

 

 

 

Kid Series- Breakfast On The Go. Sippy Cup Smoothies

Kid Series- Breakfast On The Go. Sippy Cup Smoothies

Sippy Cup Smoothies     Strawberry Berry Banana     1/4 Cup Almond, Oat or Rice Milk 2 Strawberries 1/2 Banana 10 Blueberries 15 Spinach Leaves 1tsp sweetener (*optional*-I don’t) Blend on high until smooth. 30-60 seconds      


My Diary

Kash’s Gluten-Free Sweet Heat Version of Nashville’s Hot Chicken.

Kash’s Gluten-Free Sweet Heat Version of Nashville’s Hot Chicken.

Sweet Heat Chicken Sandwich

 

Recipe

serves 4

For Chicken

  • 2 cups gluten-free all-purpose baking flour**
  • 4 tsp Old Bay
  • 2 tsp Sea Salt
  • 1 tsp Chipotle
  • 2 tsp Smoked Paprika
  • 1 tsp Cayenne
  • 4 Chicken Breasts butterflied or medium thickness
  • 2 eggs beaten with 1 cup water
  • 2 cups of Vegetable oil

***Each Gluten Free flour behaves differently depending on preparation and mix ratio. I have tried Gluten Free Cafe which works great for waffles and pancakes, due to its fine texture. However, for frying, I use Bob’s Red Mill Baking flour as it adheres better and produces crunchier results.

In a bowl, add first 5 ingredients. Mix to evenly distribute seasonings. In another bowl beat 2 egg with 1 cup water. While oil is heating up on medium high heat, dredge chicken in flour mixture. Dip in egg mixture and back in flour, making sure it is fully coated. Set aside. When oil rapidly bubbles as a few drops of flour are dropped in, it is hot enough. Add Chicken and cook about 4-6 minutes on one side (cooking time depends on the thickness of the meat)  flip and finish cooking about 4-6 minutes more. Pay attention to heat and adjust accordingly. As chicken is frying prepare paste:

As chicken is frying prepare paste:

  • 1.5-6 tbsp cayenne pepper ( Mild to HOT!!)
  • 1 tsp salt
  • 4-6 tbsp brown sugar ( I like 6 for sweetness!)
  • 1-3 tsp chipotle powder (mild to somewhat spicy)
  • 1 tsp old bay
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¾ cup oil for paste

Mix dry seasonings and sugar in a bowl with oil, set aside.
When chicken is finished frying. Give paste a final stir to collect settled seasonings and dip chicken in coating both sides. Set on a paper towel or transfer directly to bread.

**I used Franz Gluten Free Hamburger buns. I spread mayo on each side. Topped Sandwich with dill pickles and my sweet “Honey Dijon Slaw.”

And Folks this was…Kash’s Gluten-Free Sweet Heat Version of Nashville’s Hot Chicken. Tell us how you liked it!