Salad:
1/2 cup pineapple, diced
4 large strawberries, sliced
1/4 ripe avocado, diced
1/2 cup chopped chicken (I used a Rotisserie chicken)
2 teaspoon unsweetened coconut shavings
1/4 cup pecan pieces
3 basil leaves, sliced
2 cups fresh kale leaves, shredded
Dressing:
the juice of 2 oranges
the juice of 1 lime
1/2 teaspoon Dijon mustard
1 teaspoon fresh ginger, grated
1/4 cup fresh pineapple, chopped
2 tablespoons coconut milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rice vinegar
3 basil leaves, chopped
1. Mix all dressing ingredients in a blender and blend until smooth. Set aside.
2. Layer all salad ingredients on a plate. Top with dressing.
Adapted from: http://thehealthyfoodie.com/2012/05/02/kale-salad-with-a-tropical-twist/
Showing posts with label dairy free. Show all posts
Showing posts with label dairy free. Show all posts
July 26, 2013
July 17, 2013
Kale, Chicken, and Peach Salad
Salad
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds
Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey
1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds
Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey
1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.
June 24, 2013
Hawaiian Fried Rice
3 tablespoons GF soy sauce
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
June 16, 2013
Lettuce Wraps
1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
May 1, 2013
Grilled Pineapple Salad
one half of a pineapple
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil.
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil.
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.
February 13, 2013
Citris Pomegranate Quinoa Salad
1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic
1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.
Recipe originally from Our Best Bites: http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic
1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.
Recipe originally from Our Best Bites: http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/
January 13, 2013
Honey Orange Pork Tenderloin
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
3. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
4. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees.
5. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2013/01/honey-orange-pork-tenderloin/
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
3. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
4. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees.
5. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2013/01/honey-orange-pork-tenderloin/
October 24, 2012
Black Bean and Sweet Potato Turkey Chili
My new favorite fall chili recipe from the fantastic ladies at Our Best Bites
1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
1. Heat a large pot to medium-high heat. Add olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant.
2. In same pot, add turkey and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Saute until turkey is cooked through.
3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir to combine. Place lid on pot and cook for 30 minutes or until potatoes are tender.
4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
Original Recipe (slower cooker) found here: http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/
1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
1. Heat a large pot to medium-high heat. Add olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant.
2. In same pot, add turkey and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Saute until turkey is cooked through.
3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir to combine. Place lid on pot and cook for 30 minutes or until potatoes are tender.
4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
Original Recipe (slower cooker) found here: http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/
September 3, 2012
Roasted Sweet Corn and Tomato Soup
3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish
1. Preheat oven to 400 degrees.
2. Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
3. While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
4. When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes.
5. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish
1. Preheat oven to 400 degrees.
2. Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
3. While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
4. When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes.
5. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/
August 15, 2012
Thai-Style Steak Salad
Steak marinade:
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper
Additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts or cashews, chopped (optional)
2 apples, cored, halved, and sliced thin (optional)
1 cucumber, sliced thin (optional)
2 tomatoes, cut into thin wedges (optional)
1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.
Recipe from Kellie Barlow, submitted to the USC Ward Recipes Blog, originally from Food Everyday's Great Food Fast recipe book
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper
Additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts or cashews, chopped (optional)
2 apples, cored, halved, and sliced thin (optional)
1 cucumber, sliced thin (optional)
2 tomatoes, cut into thin wedges (optional)
1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.
Recipe from Kellie Barlow, submitted to the USC Ward Recipes Blog, originally from Food Everyday's Great Food Fast recipe book
Zucchini Bread
I can't believe I haven't posted a recipe for Zucchini Bread yet! It is one of my favorite treats. I got this recipe from the fabulous Heidi Draper, who brought a few warm slices that totally made my day while I was recovering.
1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs, slightly beaten
2 tsp vanilla
2 c. zucchini, grated
3 c. gluten free flour
2 tsp. xantham gum
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1. Cream together brown sugar, white sugar, oil, eggs, and vanilla.
2. Beat in zucchini.
3. Stir in flour, xantham gum, baking soda, salt, and spices.
4. Grease and flour 2 bread pans. Pour batter into pans.
5. Bake at 325 degrees for one hour. Cover for the last 15 minutes if getting brown.
1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs, slightly beaten
2 tsp vanilla
2 c. zucchini, grated
3 c. gluten free flour
2 tsp. xantham gum
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1. Cream together brown sugar, white sugar, oil, eggs, and vanilla.
2. Beat in zucchini.
3. Stir in flour, xantham gum, baking soda, salt, and spices.
4. Grease and flour 2 bread pans. Pour batter into pans.
5. Bake at 325 degrees for one hour. Cover for the last 15 minutes if getting brown.
June 3, 2012
Garlic Herb Sauce
1 cup fresh packed flat-leaf parsley
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste
1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste
1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.
April 24, 2012
Brown Sugar Spice Pork Rub
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons finely chopped garlic (6-8 cloves)
2 tablespoons olive oil
1 cup packed dark brown sugar
optional: 1 tablespoon Tabasco sauce
1. Mix all ingredients together in gallon ziplock bag. Add pork last.
2. Coat pork with spices.
3. Cook pork however you like. I used a grill pan to sear then baked but it would be great on the grill too.
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons finely chopped garlic (6-8 cloves)
2 tablespoons olive oil
1 cup packed dark brown sugar
optional: 1 tablespoon Tabasco sauce
1. Mix all ingredients together in gallon ziplock bag. Add pork last.
2. Coat pork with spices.
3. Cook pork however you like. I used a grill pan to sear then baked but it would be great on the grill too.
March 18, 2012
Snack ideas
Another hard part of transitioning to living gluten free is figuring out what to eat for snacks. Here are some of my favorites:
Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.
Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.
Popcorn: Check labels but most are gluten free.
Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.
Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.
Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.
Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.
Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.
String cheese
Yogurt
Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.
Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.
Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.
Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.
Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.
Popcorn: Check labels but most are gluten free.
Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.
Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.
Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.
Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.
Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.
String cheese
Yogurt
Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.
Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.
Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.
Breakfast Ideas
This afternoon my roommate and I talked about the possibility of her going gluten-free and it reminded me how hard transition can be. As I explained to her, I felt like I lived on corn tortillas, cheese, lettuce, ice cream, and potato chips for 2 months when I first got diagnosed. It took me a while to figure things out, and breakfast was one of the hardest things for me to get used to. Here are a few of the things I learned and my favorite options.
Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.
Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.
Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.
Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.
Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)
If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.
Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.
Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.
Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.
Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.
Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)
If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.
March 4, 2012
Thai Red Curry
3 1/2 cups cooked rice
2-3 boneless, skinless chicken breasts
1 tablespoon cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
2 carrots, peeled and sliced
1 green or red pepper, diced
(or substitute other veggies if you prefer)
14 ounce can coconut milk
1 teaspoon Thai red curry paste
2 tablespoons gluten-free soy sauce
2 tablespoons sugar
salt, to taste
1. Slice chicken into strips and saute with onion, garlic, and ginger in cooking oil. Remove from frying pan and set aside.
2. Saute veggies until tender.
3. Stir in coconut milk, curry paste, soy sauce, sugar, and salt. Add chicken and onion mixture and simmer 3-4 minutes.
4. Serve over cooked rice, or add rice to the Thai red curry until liquid is absorbed by rice.
Recipe from "Gluten Free Cooking Made Easy" by Susan Bell.
2-3 boneless, skinless chicken breasts
1 tablespoon cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
2 carrots, peeled and sliced
1 green or red pepper, diced
(or substitute other veggies if you prefer)
14 ounce can coconut milk
1 teaspoon Thai red curry paste
2 tablespoons gluten-free soy sauce
2 tablespoons sugar
salt, to taste
1. Slice chicken into strips and saute with onion, garlic, and ginger in cooking oil. Remove from frying pan and set aside.
2. Saute veggies until tender.
3. Stir in coconut milk, curry paste, soy sauce, sugar, and salt. Add chicken and onion mixture and simmer 3-4 minutes.
4. Serve over cooked rice, or add rice to the Thai red curry until liquid is absorbed by rice.
Recipe from "Gluten Free Cooking Made Easy" by Susan Bell.
February 20, 2012
Turkey Chili
1 lb ground turkey
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
1 tablespoon cinnamon
15 oz can chickpeas
14.5 oz can diced tomatoes
1/4 cup sliced scallions
1. Brown turkey in oil.
2. Add onion, garlic, and spices, and cook.
3. Add chickpeas, tomatoes, and 3/4 cup water. Bring to a boil.
4. Simmer until thick.
5. Top with scallions.
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
1 tablespoon cinnamon
15 oz can chickpeas
14.5 oz can diced tomatoes
1/4 cup sliced scallions
1. Brown turkey in oil.
2. Add onion, garlic, and spices, and cook.
3. Add chickpeas, tomatoes, and 3/4 cup water. Bring to a boil.
4. Simmer until thick.
5. Top with scallions.
Lime in the Coconut Chicken
3 cloves garlic, crushed
3 tablespoons chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 teaspoon cayenne
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice
1 teaspoon lime zest
4 pounds chicken
1. In blender, combine all ingredients except chicken. Puree.
2. Marinate chicken in coconut mixture for one hour.
3. Transfer chicken to rack placed on foil-lined baking sheet. Back at 450 degrees for 20 minutes. Flip and bake until cooked through, 10 minutes.
3 tablespoons chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 teaspoon cayenne
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice
1 teaspoon lime zest
4 pounds chicken
1. In blender, combine all ingredients except chicken. Puree.
2. Marinate chicken in coconut mixture for one hour.
3. Transfer chicken to rack placed on foil-lined baking sheet. Back at 450 degrees for 20 minutes. Flip and bake until cooked through, 10 minutes.
February 5, 2012
Ginger-Honey Pork
1 tsp fresh ginger
3 tbsp honey
1 tbsp fresh lemon juice
1 tbsp soy sauce
salt and pepper to taste
1 clove garlic
1 pork tenderloin
1. Mix ginger, honey, lemon juice, soy sauce, salt, pepper and garlic together.
2. Marinate pork in mixture for at least one hour in the fridge.
3. Bake at 350 degrees for 45 minutes or until pork reaches internal temperature of 145 degrees. You could also grill the pork or cook it in the slow cooker.
3 tbsp honey
1 tbsp fresh lemon juice
1 tbsp soy sauce
salt and pepper to taste
1 clove garlic
1 pork tenderloin
1. Mix ginger, honey, lemon juice, soy sauce, salt, pepper and garlic together.
2. Marinate pork in mixture for at least one hour in the fridge.
3. Bake at 350 degrees for 45 minutes or until pork reaches internal temperature of 145 degrees. You could also grill the pork or cook it in the slow cooker.
February 1, 2012
Curried Coconut Chicken
3 T butter, melted
1 cup flaked coconut
2 t curry powder
4 boneless skinless chicken breast halves
1/4 t salt
1 cup apricot preserves, warmed
1. Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter then coat with coconut mixture
2. Place in a greased 9x13 baking dish. Sprinkle with salt. Bake uncovered at 350 degrees for 30-35 minutes or until chicken is cooked through. Serve with preserves.
1 cup flaked coconut
2 t curry powder
4 boneless skinless chicken breast halves
1/4 t salt
1 cup apricot preserves, warmed
1. Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter then coat with coconut mixture
2. Place in a greased 9x13 baking dish. Sprinkle with salt. Bake uncovered at 350 degrees for 30-35 minutes or until chicken is cooked through. Serve with preserves.
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