Spicy

Tequila Tacos

Ingredients:

Tilapia Mix:

  • 3 cloves of garlic
  • 1 cup of cilantro leaves
  • 4 tsp. lemon juice
  • 2 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tbsp. tequila
  • 4 tilapia filets
  • 1/4 green cabbage, shredded
  • 4 GF wraps*

Crema Sauce:

  • 1/2 cup light sour cream
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. garlic powder

Add the garlic, cilantro, lemon juice, cumin, salt, pepper, and tequila into a food processor and blend until ingredients are mixed – but still chunky. Put the tilapia and the food-processed mixture in a gallon-sized zip lock bag. Move around the filets until each piece is covered and set aside for 15 minutes to allow for marination. Heat a non stick griddle to 375°F. After the 15 minutes, cook the tilapia for 3-4 minutes on each side. Serve as a taco – cut the tilapia into strips, place on a GF wrap, top with crema sauce and shredded cabbage. Eat fresh and enjoy!

*Rudi’s GF Plain Tortilla Wraps and Mission’s GF Tortillas are my go-to wraps, but use your favorite!

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe.html

For another great tilapia taco recipe check this out!

Honeygrow

Honeygrow is a trendy and chic eatery that lies on City Ave. Before I had the pleasure of eating here, I doubted the originality and (please excuse my informality) freshness of the restaurant’s message. The whole idea behind it is simple: “honest eating & growing locally.” Great, I thought, this will be like another Chipotle or Sweet Greens. Now, don’t get me wrong, I always have an appetite for Sweet Greens and an appreciation for Chipotles’, what I like to call, “world-friendly” message (environmentally and people-friendly). But I wondered, what would set Honeygrow apart?

When you enter, I feel like you’re in modern, nearly futuristic, clean and sleek atmosphere. The architecture of the building and inside is clear-cut, simple, yet the simplicity draws the eye. Aside from the aesthetically pleasing look (for those of you who have a taste for contemporary styles), the food is superb. Honeygrow features Stir Fry, Salads, Smoothies, and a Honey Bar. There are touch screens monitors on which you can either create or choose a pre-made order through visuals of the food items. The Stir Fry option consists of noodles, rice, or lettuce, vegetables, seasonings, proteins, and a homemade sauce. Some of the Salads have a slight fusion asian twist. And the Honey Bar, which unfortunately, I was too full to try this time, consists of fresh fruit, a garnish, and local honey. I found the concept very refreshing. Froyo, otherwise known as frozen yogurt, was a hidden treasure that was highly sought after, but when discovered by the public, it went mainstream. While I do hope the Honey Bar maintains its status as a rarity, I want people to experience it (including myself!).

The other day, when I ate my first meal at  Honeygrow, I came to realize how gluten-free friendly it was. When I was creating my own salad, each dressing on the touch screen was labeled with a (GF) for gluten-free if it was indeed free of gluten. Made my life a while lot easier! As for the Stir Fry, I will have to try it next time. I was quick to assume that the stir fry wouldn’t have any gluten-free sauces because of the asian fusion influence in the restaurant’s cuisine. I, however, was proven wrong. The stir fry sauces are labeled identically to the salad dressings with a (GF). Additionally, on top of the counter where you place your orders (next to the touch screens) is a convenient, little sign saying “Ask about any allergies. Notify the staff.”

I would love to see this unique restaurant become a sensation across the nation like Shake Shack. Except the message is one that should be proudly carried “honest eating & growing locally.” Look out around town, Honeygrow is expanding! Two new locations are being added in 2014!

Cheers,

Anika

New Rice Noodles at Honeygrow

Yangming

Whether it is Mother’s Day or Father’s Day, a celebration or a treat, my family and I consistently return to this Chinese restaurant− Yangming. We always enjoy ourselves filling our bellies and sharing laughs.

As a girl who is gluten-free, it is a bit upsetting that Yangming does not have a gluten-free menu. I am quite familiar with the menu, but the staff is usually helpful in navigating through any new additions and seasonal specials.

As for appetizers, I would recommend the grilled Thai chicken or char-grilled satay lamb. The grilled chicken is essentially the satays that you could find at any Thai restaurant. However, the lamb is different and worth trying! In the entrees, from experience, I know the Spicy Pad Thai with Jumbo Shrimp and Spicy Rice Vermicelli Singapore Style are also gluten-free. But my go-to dish is the Spicy Wild-Peppered Lamb. Just a word of caution, the dish is named rightfully so. This is a rather spicy dish, but with an adequate amount of rice and a few refills of water, it’s quite delicious!

As you can tell, I am a fan of the food here, it never disappoints, but I can’t say the same regarding the waiter’s knowledge of gluten-free foods. About one year ago, when dining at Yangming, I had wanted to try a different dish. I had settled on the Half Peking Duck. I was aware that it is typically served with Mandarin pancakes and Hoisin sauce (the wrap and sauce used in making Mu-Shu Chicken). However, he waiter checked with the chef and informed us the duck would be gluten-free when served without the wrap and sauce. So, I decided to go ahead and order it. And let me tell you, to this day, that is the best duck I have eaten.

But, when I returned to Yangming just over a week ago, I remembered the delicious duck I had eaten and decided to order it again. Since a year had passed, we aired on the side of caution and asked the waiter our usual questions regarding what’s gluten-free. This waiter told us right off the bat that the duck was not gluten-free. He said the actual duck has a coating that would not be suitable. I was disappointed that I wasn’t able to eat the wonderful meal once again, but I was more concerned with which waiter’s words hold truth. In any case, it never hurts to air to the side of caution when there’s even a shred of doubt.

Whether you decide on giving this restaurant a chance or would rather not take the risk, keep in mind that this isn’t the first or last restaurant to make mistakes regarding gluten-free foods. Restaurants can prove to be a bit of a challenge. Just remember, the key lies in staying away from foods that you aren’t certain are 100% gluten-free.

Have a great weekend!

Cheers!

Anika

Easy Cheesy Enchiladas

Ingredients:

  • 1 lb skinless, boneless chicken, cut into small pieces
  • 1 onion, cut into long strips
  • 1 green pepper, cut in long strips
  • 1 can black beans, cooked
  • GF Taco Seasoning
  • GF Enchilada Sauce ( we used Frontera from Wegmans)
  • 6 GF brown rice tortillas
  • 1 cup mexican four cheese, grated
  • 3 tbsp cooking oil
  • Oil spray

Cook the chicken in oil on high heat. Add onions, let them sauté. Then add the green peppers. Add taco seasoning to taste. Sauté until fully cooked.

Preheat oven to 375 degrees. In a large baking pan, spray cooking oil spray. Prepare one tortilla at a time. Place a single tortilla in a plate. Place small amount of chicken, onion, and green pepper mixture in the middle. Top with black beans and cheese. Fold both sides of the tortilla to the middle. Place the filled tortilla in greased pan with the folds facing down. Repeat this procedure with remaining tortillas. Place tortillas closely in the baking pan. Pour enchilada sauce on top of the tortillas. Sprinkle remaining cheese across the the tortillas. Bake enchiladas for 15 minutes. Enjoy!