Thursday, September 20, 2012

I Cooked, It Deserves A "Meh"...

Good evening Beautiful,

I don’t usually start a blog post with my recipes, but I am today, because I’m frustrated, happy and a bit indifferent about some of the things I made tonight. So tonight is my last night home alone (YAY!) and so I wanted to make something fun for dinner. I Googled a couple of recipes, and decided I wanted to make paleo butternut squash soup, and these things called chicken tostada’s. I went to the grocery store right after work, bought all of the ingredients and got my little behind home to start cooking!
First, I tackled the Chicken Tostadas. Actually, first I put the butternut squash into the oven to cook, but while it was cooking I tackled the Chicken Tostada’s. Basically, the idea of this recipe is to make a gluten-free crisp type of thing, in which you place some guacamole and some salsa on top and DELICIOUSNESSS happens. This is the recipe:
- 3 avocados, peel and mashed with a fork
- the juice of 1 lime
- ¼ cup of fresh cilantro
- Freshly prepared salsa
- 2 cups of chopped rotisserie chicken
- the juice of ½ of a lime
- ¼ tsp smoked paprika
Indredients for the Tostadas
- 2 cups of almond flour
- ½ tsp sea salt
- ¼ tsp cayenne pepper
- 2 large eggs
- 1 tsp of EVOO, plus 2 tbsp EVOO for frying
1. Combine avocados, lime juice and cilantro in a mixing bowl. Season with salt and pepper.
2. Combine chicken, juice of ½ a lime and smoked paprika into the bowl. Stir to combine. Just before eating, warm the mixture in a microwave for 60-90 seconds if desired, but it’s also good cold.
3. Prepare tostada shells by combining almond flour, sea salt, and cayenne in a medium bowl. Add eggs and 1 tsp of EVOO and mix thoroughly with a spoon until a nice dough forms. If it seems dry, keep stirring for a bit. If needed, add a touch of water.
4. Divide the dough into 6 equal portions. Roll each piece into a ball. One at a time, place each dough ball between two sheets of parchment paper and press with the palm of your hand to form ¼ - 1/8 inch thick circles.
5. Warm 2 tbsp EVOO in a skillet. Fry each tostada in the hot oil for about 30-40 seconds on each side. Transfer to a double layer of paper towels to drain.
6. To serve, place 1-2 tostadas on each plate, spread with avocado mixture then top with chopped chicken and garnish liberally with salsa.
OKAY. So “What the hell went wrong?” Is what you’re probably wondering. Well, being that I’m a culinary master, I usually assume I’m pretty good in the kitchen. So first off, when the recipe called for 2 cups of almond flour, I figured coconut flour was the same thing. WRONG! The one lesson I learned today is that coconut flour cannot under any circumstances make dough. It’s ridiculous! I ended up using 4 eggs, lots of water and oil, and NO DOUGH. This is what it ended up looking like in the frying pan before I threw it into the garbage.

So I’m not sure if this recipe actually works, or if it was the coconut flour over the almond flour. Any suggestions? I ended up just using the guacamole as a dip for some cucumbers I had cut up. Meh.
Ok, the butternut squash soup wasn’t so bad, although it turned out to be more of a puree. I’m not jumping out of my seat “thrilled” with it, but I think I need to add some water… I will try that tomorrow. But this is what I did for make the “soup”:

- 1 butternut squash
- 1 can of coconut milk
- Sea salt and black better
- a few dried herbs that you have laying around
- Preheat the oven to 350 degrees.
- Cut the squash length wise, and bake in the oven with the cut part on the baking sheet for 45 minutes.
- When it’s done, let it cool and once it’s cool, scoop it out of the skin into a blender with the coconut milk (I added garlic and oregano as well).
- Blend, and stir, and blend and stir…
This is how it turned out…

See how thick it is? I think it needs some water. I’ll let you know if it works. Anyways – that’s why I have all these mixed emotions about dinner tonight. It was definitely fun to cook it up though! Even if I threw part of it away L.
I didn’t exercise today… I know, I know, I should have ran today and taken tomorrow off so I could get ready for my race Saturday morning. However, at work today I had to go to PepsiCo to be there for a health fair for part of the day, and being at a health fair is exhausting! It’s totally fun and I like going to them, but being so happy and talking to so many people and standing for so long just wears a girl out! So I came home and after I cooked my almost dinner, I crashed in bed J. The point I think was that I didn’t exercise, but I ate so well today. I opted out of the sandwich lunch they had at the health fair, and ate my broccoli soup with some organic sausage at lunch, it was delectable and my stomach and organs thanked me for not making them inflamedJ.
Ok – because it’s my last night alone I’m going to take advantage of it and call it a night at 9pm – GLORIOUS!
One last thing – in case you were not one of the almost 600 people to view my blog yesterday (AWESOME!!!) and missed my post about my Eat-Clean Giveaway (1-year subscription to Oxygen Magazine and Clean Eating Magazine as well as 3 of Tosca Reno’s books) you can check it out *and enter*here! Have a great night!
Stay sweet.


  1. Replies
    1. Haha, well if you want butternut squash puree then go nuts with this recipe! :)

  2. Looks like you had some great recipes, but I can see how coconut flour would be difficult not knowing how different the consistency is. Are you going to try it again? They really look like great recipes! I've been gluten free for around six months now, but haven't tried to bake with rice/almond/coconut flours yet (I just haven't really baked at all since switching to GF!) And I'll bet the butternut squash soup will be better with another try as well! It sounds delicious to me!! Happy cooking!

    1. I'm going to try almond flour next. It's listed in the ingredients more often so maybe it has a different texture that's more like actual flour?


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