Against All Grain

I am traveling this weekend and regrettably will not be in my kitchen, but I want to share with you the wonderful dishes from my guest blogger, New York Times Bestseller cookbook author Danielle Walker, who overcame debilitating disease through healthful eating.  I found her story and her cookbooks inspirational and hope that you will enjoy these recipes.

ART__T2A0796-683x1024

Hello Hungry Empress readers! I hope you enjoy my new recipe collection. Each recipe is gluten-free, dairy-free and Paleo-friendly.

Eating a nutritious diet focused on meals and snacks prepared at home doesn’t have to be intimidating. While it does take a little extra work to prepare things from scratch, I think you’ll find that you’ll not only enjoy the food, but also the process.

I’ve included a few of my favorite tips for easing nutritious eating and cooking into your regimen—if you haven’t already!

·         Planning meals and cooking ahead is key to keeping up a good habit, like eating and snacking healthfully

·         Never waste fresh produce, repurpose it! For example, if you start to notice your bananas ripening and you are not ready to enjoy them, simply peel and throw them in a plastic bag and place in the freezer

·         Use Mason jars for portable and compact lunches

Feel free to stop by my blog Against All Grain for more tips, recipes and information about my cookbooks.

Enjoy! Danielle

The new recipes include:

·         Chocolate Almond Cherry Power Cookies

·         Almond Matcha Superfood Smoothie

·         Thai Shrimp Salad with Spicy Almond Dressing

·         Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous

·         Layered Chia & Almond Pudding Parfait

Danielle Walker's Chocolate Almond Cherry Power Cookie

Chocolate Almond Cherry Power Cookies

Yields 16 cookies

Ingredients:

2 tablespoons ground chia seeds

1/2 cup unsalted natural almond butter, unsweetened

1/2 cup ground flaxseed

1/2 cup arrowroot powder

1/2 cup unsweetened applesauce

1 tablespoon pure maple syrup

2 teaspoons ground cinnamon

1 teaspoon lemon juice

3/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup unsweetened dried cherries, chopped

1/4 cup dark chocolate pieces (80% cacao)

1/4 cup sliced almonds

Directions:

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Whisk together 1/2 cup hot water and ground chia seeds and let sit at room temperature for 15 minutes to thicken.

Meanwhile, in the bowl of a stand mixer, combine the almond butter, flaxseed, arrowroot, applesauce, maple syrup, cinnamon, lemon juice, nutmeg, ginger and sea salt. Mix on medium speed to combine fully.

Add the thickened chia mixture to the bowl with the baking soda and beat again until fully combined. Stir in the cherries and chocolate pieces.

Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly. Sprinkle the tops of the cookies with sliced almonds.

Bake for 15 minutes, until golden brown around the edges and the almonds are lightly toasted. Cool on a wire rack completely before serving.

Danielle Walker's Almond Matcha Superfood Smoothie

Almond Matcha Superfood Smoothie

Serves 2

Ingredients

1 1/2 cups unsweetened almond milk

1 cup baby kale, packed

3/4 cup frozen pineapple

1/2 cup frozen mango pieces

1 medium frozen banana

2 tablespoons unsalted natural almond butter, unsweetened

1 tablespoon matcha green tea powder

2 teaspoons chia seeds

1/2 teaspoon vanilla extract

Directions:

Combine all of the ingredients in a blender. Blend on high until smooth. Serve immediately.

Danielle Walker's Thai Shrimp Salad with Spicy Almond Butter Dressing

Thai Shrimp Salad with Spicy Almond Dressing

Serves 6

Ingredients:

For the Spicy Almonds

1/2 cup whole natural almonds

3/4 teaspoon maple syrup

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon coconut aminos

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon coarse sea salt

1/8 teaspoon cayenne

1/8 teaspoon paprika

For the Dressing

2 tablespoons unsalted natural almond butter, unsweetened

1 tablespoon maple syrup

1 clove garlic, crushed

1 tablespoon cilantro, chopped

1 tablespoon lime juice

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt

1/3 cup extra-virgin olive oil

For the Salad

1 pound wild shrimp, tails removed, peeled and deveined

1 teaspoon extra-virgin olive oil

Sea salt and pepper

1 cup mung bean sprouts

1 cup carrots, julienned

1 cup red cabbage, shredded

1 cup cucumber, julienned

4 cups arugula

4 cups mixed baby greens

1/4 cup fresh chopped basil

1/4 cup fresh chopped cilantro

1/2 cup dressing

1/2 cup spicy almonds, chopped

Directions:

To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.

Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.

To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.

Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.

Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.

Danielle Walker's Slow Cooker Moroccan Chicken with Chopped Almonds, Apr...

Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous

Serves 6

Ingredients:

For the Chicken

2 tablespoons extra-virgin olive oil

3 pounds bone-in chicken thighs, skins removed

Salt and pepper (to initially season the chicken)

1 medium yellow onion, peeled and sliced

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 teaspoon sea salt

1/4 teaspoon cracked pepper

1/2 cup unsalted chicken stock

1/4 cup unsalted natural almond butter, unsweetened

6 ounces unsweetened dried apricots

1 pound baby carrots

For the Cauliflower Couscous

2 tablespoons extra-virgin olive oil

3/4 cup yellow onion, diced

2 cloves garlic, minced

1 large head cauliflower, cut into florets

1 teaspoon sea salt

1/4 teaspoon cracked pepper

2 tablespoons unsweetened dried cherries

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Zest of 1 lemon

For the Garnish

1/4 cup sliced almonds, toasted

1/4 cup fresh cilantro

Directions:

Heat olive oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

Meanwhile, prepare the cauliflower couscous. Rice cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Pick out any large fragments that didn’t get shredded and save for another use. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Stir in the cherries, basil, cilantro and lemon zest.

Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower couscous.

Note: To toast almonds, spread them in an even layer on a baking sheet. Bake at 350°F for 5 minutes.

Danielle Walker's Layered Chia & Almond Pudding Parfait

Layered Chia & Almond Pudding Parfait

Serves 6

Ingredients:

2 teaspoons unflavored gelatin powder

2 cups unsweetened almond milk

6 ounces pitted dates

1/2 cup unsweetened raw cacao powder

1/3 cup chia seeds

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

2 medium bananas, sliced

1/3 cup unsalted natural almond butter, unsweetened

1 cup mixed berries of choice

1/4 cup roasted almonds, chopped

Directions:

Pour 3/4 cup water into a saucepan and sprinkle the gelatin over top. Turn the burner to med-high heat and whisk until the gelatin is fully dissolved. Set aside.

Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. With the blender running, slowly pour in the gelatin liquid. Transfer the mixture to a bowl, cover and refrigerate overnight.

To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days.

“Pulling a Chen” & Spicy Turkey Sausage Pasta

P1050301

Hi, this is Peter, the dishwashing husband.  Joan is packing again for a short trip to LA, so I have been “recruited,” euphemism for coerced, to write this guest post.

I will tell you a funny story about Empress Chabi that is not very Chabi-like. Joan called me from a public phone at SFO after arriving from Shanghai on Sunday. She was distraught that she had left her iPhone in Shanghai. We spent Sunday afternoon at the Verizon store looking at the new iPhones and calling plans. 3 hours after we got home with her new gizmo, she found her iPhone tucked away in her toiletry bag. Adding another chapter to the “Pulling a Chen” story collection.

I really enjoyed the spicy turkey pasta that she whipped up in a flash. Hope you will like it as well.  Joan was so tired that she kept calling the Marinara sauce “Marijuana sauce.”  

P1020210

Spicy Turkey Pasta Ingredients:

8 oz. penne pasta, preferably 100% whole grain

1/2 pack of lean spicy turkey sausage (2 1/2 links)

1/2 onion, sliced

1/2 red bell pepper, sliced

1/2 yellow bell pepper. sliced

2 cloves garlic, minced

1/2 cup marinara sauce

1 tablespoon olive oil

2 tablespoon white wine

1 tablespoon parmesan cheese, shaved

1 tablespoon parsley, minced

P1020200

Preparation:

Cook the penne pasta according to package instructions.  Err on the side of less done.

Sauté garlic and onion in a pan on medium heat until aromatic.  Turn stove to low and add the sausages without the casings.  Add the wine to the meat and slowly break the sausages apart with spatula. 

When the sausages are completely broken, turn the stove to medium high and mix in the bell peppers and cook until soft.  Add the marinara sauce and cooked pasta and stir until well coated. 

P1020205

Guest Post: Healthy Raw Raspberry Cheesecake!

IMG_1777
Hi! I’m Kim, a 23-year-old Biochemist from Atlanta, Georgia with a passion for food, fitness, health, and overall happiness. When I am not working, working out, or spending time with friends & family, I spend time sharing my love of healthy food with others! I grew up overweight and ashamed of it. As a young teenager, I began to secretly starve myself in attempts to lose weight. This turned into a very unhealthy relationship with food that lasted over 7 years. At the age of 20, though, something “clicked” and I realized the importance of working out and HEALTHY eating. I finally succeeded in healthy weight loss by throwing myself into the kitchen (& gym!) to learn what truly healthy food is made of; I grew to really enjoy cooking & baking. Every recipe I create is sugar free, nutritious, and fit for a healthy lifestyle. I also have two recipe ebooks available that I have written, full of recipes I personally create and enjoy.
A lot of my recipes are protein-packed desserts, so this recipe is unique in the sense that it does not require protein powder, flour, or a baking step. It is a raw vegan raspberry cheesecake, made with everyday ingredients that are suitable for almost any diet preference one may have. It is comprised of a crust, a raspberry layer, a cheesecake layer, and what I call a “pink” layer; I topped the dish with a cocoa sauce and fresh raspberries. It is absolutely refreshing, while also satisfying to the sweet tooth; it can please anyone. I hope you enjoy!
Processed with VSCOcam with hb1 preset
Raw Raspberry Cheesecake
 
Serves: 8
 
Crust
1/2 cup pitted dates (80 g)
3/4 cup raw almonds
1/4 cup coconut butter
Raspberry Layer
1 cup frozen raspberries
1/4 cup water
1/2 cup fresh raspberries
Cheesecake Layer
2 cups raw cashews (soaked in water)
3/4 cup water
1/2 cup maple syrup (or sugar free syrup as I use, or agave, or honey)
juice from 1/2 lemon (2 TBSP)
2 TBSP coconut butter
1 TBSP vanilla extract
You will need a food processor to make this. First, add the dates and almonds in the processor to make the crust. Process it down until it becomes fine grits, then add the coconut butter. Continue to blend it until it is malleable and thick.
Now, you have two options. You can make 3 mini 4″ cheesecakes or 1 full size cheesecake. I made mini cheesecakes with 4″ springform pans, but this is also a recipe fitting for 1 full-sized springform pan. Spread your crust on the base of the springform, pressing down firmly with the backside of a spoon or knife.
Next, make your raspberry layer by blending frozen raspberries and water. It will be thick like a sorbet. Spread this evenly on top of your crust, (saving approx 1/4 of it for later)! Place the 1/2 cup fresh raspberries on this layer as well.
Next, make the cheesecake layer. You want to strain your soaked cashews first. Then add the remaining ingredients to the food processor and blend it all. I often stop the processor to scrape down the edges, and blend more. Pour this layer on top of your raspberry layer (saving approx 1/4 of it for later)!
Now, place your cheesecake in the freezer! While that’s freezing, combine the remaining 1/4 of both the raspberry and cheesecake layers that you saved earlier. After the cheesecake has frozen for 45-60 minutes, pour the “pink” layer on top! Freeze again for at least 2-3 hours. It is best if you go ahead and let it freeze overnight. Once ready, slice into 8 servings and let it thaw approximately 10 minutes before serving. I also added a cocoa layer on top right before serving, made from unsweetened cocoa powder, water, and stevia. Enjoy!
Processed with VSCOcam with hb1 preset

Nutritional Information for 1 slice: 357 calories; 27 g fat, 27 g carbs (6 g fiber), and 8 g protein

Looking for more?

Guest Post: Lynn Chen

What an honor to be guest posting for Joan!  I’ve often said that Joan’s performance in “The Last Emperor” was my inspiration for becoming a film actor; I’d like to think that my sites “The Actor’s Diet” and “Thick Dumpling Skin” influenced her starting Hungry Empress…

unnamed

…it’s been almost a decade since Joan and I worked together on Saving Face.  Even though we only had a few scenes together, we became a family on set – and that often meant sneaking away to the crafts services table together.  Weight gain was inevitable; our director Alice has joked that she had the snacks moved further and further away from set so her cast wouldn’t mindlessly munch between takes and cause costume issues.

These days it’s important to me to be very conscious of the power food has over my mind, and my body.  In the last 10 years, I’ve overcome eating disorder struggles, and make a daily effort to be kind when I talk about not only about how I look, but how others do, as well.  It can be a challenge to acknowledge that what we eat can change how we feel – mentally and physically – but also learn how to enjoy/celebrate without indulging in guilt/obsessive control.  To learn not to equate fat = bad, skinny = good.  Health is a lot more than a number on a scale (which, by the way, I’ve thrown out since 2006).  The most important thing I’ve learned – after 5 years straight of writing about food daily – is that nobody has it all figured out.  Not chefs, not nutritionists, not food scientists, not even doctors.  So the best diet for you, is literally trusting your own gut.

Lynn Chen
lynnchen.com

Twitter  |  Facebook | Instagram

Guest Post: Healthy Chocolate Peanut Butter Brownies!

Today our mom flew off to Taiwan, so for dinner I’m having steamed cauliflower, brown rice, and a healthy protein “milkshake.” Not exactly what you’d call gourmet. So instead of boring you with all the stuff I’ve been putting together in the microwave, I’d like to introduce you to today’s guest blogger, Kim Hoeltje:

BtuxcYaCcAASx2V

I am 29 years young and live in Pittsburgh Pennsylvania with my husband, two kittens, and one snuggly Puggle.
I love baking. My parents own a cookie bakery so I learned how mix, scoop, and taste test at an early age. I like to experiment with different recipes, make changes, add different ingredients, and just have fun with it. I love using protein powder in place of flour and sugar.
My protein-packed dessert recipes come from my love of sweet treats, healthy alternatives, and kid-friendly taste buds. I am a full-time nanny, fitness enthusiast, and recent lover of food blogging. My focus is creating good for you foods that make you feel good too!
One of my all time favorite recipes is my Chocolate Peanut Butter Brownies!
These may look like they are packed full of sugar, flour, and butter, but they actually contain none of those ingredients!! They are low fat, low carb, and packed full of protein!
IMG_7355
Chocolate Peanut Butter Brownies
  • 1 scoop Chocolate Protein Powder (30g)
  • 2 T PB2 or other powdered peanut butter (14g) (can sub any nut butter)
  • 1/4 cup canned pumpkin (60g)
  • 1/2 cup canned chickpeas or any white bean (130g)
  • 3 T egg substitute (46g)
  • 3 T unsweetened almond milk (46ml)
  • 1/2 t vanilla
  • 1/2 t baking powder
  • 1 T unsweetened cocoa powder
  • sweetener to taste (4 packets)
  1. Drain and rinse beans
  2. Puree beans, pumpkin, egg, milk, and vanilla
  3. Stir in everything else except the peanut butter
  4. If using PB2, add water til you get a peanut butter consistency
  5. Coat 5×7 baking dish with nonstick spray
  6. Pour brownie batter in dish
  7. Swirl peanut butter on top
  8. Bake at 350 for 25 minutes

IMG_7345

You could just eat one or two brownies, but why stop there?! You can have all six for only 315 calories!! Only 5 grams of fat and 34 grams of carbs. They make a great breakfast because they are packed with 37 grams of protein!
 IMG_7357
Brownies for breakfast!? Yes please!
Original recipe link –
Follow me on all your favorite social media sites!