Kumquaty It

let food be thy medicine

Seared Ahi Tuna (when you need something different) January 31, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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seared ahi

This is a very simple recipe….my husband was a little grossed out at first since her wasn’t feeling adventurous but then he really liked it

What you need:

Ahi Tuna (that has been frozen- apparently that’s all that sushi grade really means kills the buggies)

equal amounts:
coarsely cracked pepper corn
sea salt
red chili flakes (omit if you don’t like things hot)

garlic infused olive oil (if you don’t have it you can use regular and throw a few cloves in while the oil is heating up make sure to pull out before it burns)

cast iron pan (an absolute must for awesome flavor and searing)

Just sprinkle all over both sides of the tuna. Make sure to roll the side in it too. Let sit out for a minute while cast iron pan heats up with garlic infused olive oi. Once it starts to smoke put down the tuna. Don’t crowd the pan or it won’t stay hot. Count to slowly 10. turn it over slowly count to 10 again then take it off the pan. Slice thinly on the bias and enjoy!

Served with a side of Kumquaty Roasted Edamame Salad (to be posted tomorrow).


Artisanal Gluten Free Cooking- Book Review

Filed under: Reviews — kumquaty @ 1:00 am
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Artisanal Gluten Free Cooking

2 out of 5 stars

*I like the cover
*Recipes were pretty basic
*I didn’t like the amount of use of gluten free flour. I don’t what I was expecting it’s a gluten free book not a paleo recipe book. I’m trying to keep low carb and wheat free not just gluten free
*I like the font of the recipes
*I didn’t like that the pictures were all in the center and they weren’t high quality pictures. I can take better ones than that with my phone

I only found one recipe worth saving the red lentil dip on page 49 which is a chickpea hummus alternative because soaked chickpeas smell like poop.

If you would like a copy of the book you can get one here and I will get a small portion of the proceeds


62-Minute DVD Ballet Body Workout (starring Jennifer Galardi) -review January 30, 2013

Filed under: Random-nocity,Reviews — kumquaty @ 9:00 am
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[update: sorry the youtube video was closed down but you can still always buy it from Amazon.com sooo worth it]

This was a youtube recommendation from watching Zen Sculpt by Ellen Barret so I just watched a small clip to try to figure out if I liked it and it looked pretty interesting. So I’ve tried it 2 times now and I love it! The girl looked really familiar and I realized that I tried one of her workouts before and hated it so I’m not going to blindly buy her series or anything but this particular workout was similar to Ellen’s. I didn’t feel as stretched and relaxed afterwards but the pro’s are: not to many repeated reps, nice flowing motions (still taking me a while to get the choreography) but unlike Ellen’s workouts I feel much more sore afterwards…which is good now and then. I really like the frogs that you do and I love how it strengthens my upper back improving my posture and opening up my chest. And the whole workout is very serene. She’s not as cute or fun to watch as Ellen but I am definitely adding this to my workout regiment.

ballet body

You can also buy it here. If you buy it through this link I get a small commission.


Pudding! – Almond Milk Chai Pudding (dairy free/low carb)

Filed under: Recipes — kumquaty @ 7:30 am
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chai pudding 1

(somehow I managed to leave the almond milk out the picture. whoops!

My mom bought me almond milk. Which is nice, but the timing was a little bad so I decided to make pudding!

Kumquaty Almond Milk Chai Pudding (dairy free, low carb)

6 cups almond milk
3 packets of Knox gelatin
1/4 cup stevia
1/4 cup agave or honey ( you could use all stevia but it just tasted a little too artificial to me)
1 tsp vanilla
1/2 tsp almond extract (I don’t have any so I used hazelnut)
1/2 tsp cinnamon
1/2 tsp cardamom

chai pudding 2

Add almond milk to cold pocket. Sprinkle gelatin overtop and leave until gelatin has softened (about 5 mins). Turn heat on low and add all flavorings. Stir constantly until it comes to a boil. Let cool and refrigerate. (I didn’t ready the directions thoroughly and couldn’t figure out why the stupid pudding wouldn’t thicken on the stove….duh …it’s like jello it doesn’t thicken until it’s cold…don’t be dumb like me)


Kumquaty Everything Veggie/Fruit Muffin January 29, 2013

Filed under: Recipes — kumquaty @ 10:00 am
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everything muffin

I was going to make carrot cake muffins and then I realized I only had 2 carrots…whoops. So I just made an odds and ends muffin. It turned out very moist. I think I’m going to start juicing again I found some coptcat Blueprint Cleanse recipes and I will be using the residual “fluff” to make some new cupcakes/muffins ….red velvet beet cupcakes!

Kumquaty Everything Veggie/ Fruit Muffin
makes 12

wet ingredients:
2 carrots grated
1 small zuchini grated
1 sweet apple grated
1 banana
1 tsp vanilla
2 eggs
1 avocado

dry ingredients:
1 1/2 cup almond flour
pinch salt
1 tbs chia seeds
1/2 tsp baking powder
1/4 cup chopped pecans
1/4 cup unsweetened coconut flakes
1 tbs cinnamon
1/4 tsp nutmeg

Preheat oven to 350. Stir together all wet ingredients until combined and then add in all the dry ingredients and combine. Bake for 30 mins in lined cupcake tin. Enjoy!

These were very moist. hurray! and I get some veggies in this body.


Allergic reaction to butter + sugar? January 28, 2013

Filed under: Random-nocity — kumquaty @ 7:56 pm

The combination of butter and sugar very often makes me get water blisters/sores in my mouth. My allergist thought that was crazy, but crazy or not it’s true :). He said it is impossible to be allergic to sugar.

I don’t know why.

Recently I made grain free snickerdoodles with organic butter, maple syrup and coconut palm sugar. It didn’t turn out the tastiest….almost snickerdoodley but not quite…and there they are again mouth sores. So apparently it’s not just refined sugars that do it to me.

Any one else react to butter + sugar?


Napa Cabbage Pad Thai (Grain free side dish)

Filed under: Recipes — kumquaty @ 9:00 am
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napa cabbage

2 tbs fish sauce
2 tbs of coconut palm sugar
1 tbs rice wine Vinegar
1 tbs tamarind puree
1/2 tsp garlic powder
1/2 tsp ginger powder

1 head of napa cabbage

Mix together sauce ingredients in saute pan with heat on medium until palm sugar dissolves. Cut Napa Cabbage into thin ribbons. Once palm sugar dissolves and sauce reduces a little add napa cabbage and toss around until it i all covered in sauce. Cook 5 minutes until the thicker ribs are soft.

You could of course add a protein but I just made this a side dish to my sticky sesame drumsticks.