Tag Archives: gluten-free

Rosewater Roasted Carrots

09 Saturday Sep 2017

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This side was inspired by the rosewater carrots at Dig Inn. Their version was a bit on the drab side but a fascinating concept, so I kicked the acid profile up a bit.

gluten-free, paleo, vegetarian, vegan

 

 

Rosewater Roasted Carrots

 

1 bunch small carrots
Sprinkle of your favorite roasting oil
2 Tablespoons apple cider vinegar
1 Tablespoon rosewater
Juice of 1 lemon
Couple good glugs extra virgin olive oil
Sprinkle cardamom
Sea salt & black pepper
3 Tablespoons hemp seeds

First, toss your carrots in your favorite roasting oil, sprinkle with salt and pepper, and roast until browned – 35 minutes or so on 375F.

While your carrots are working, whisk together the rest of the ingredients to form the dressing.

Toss the carrots with the dressing and serve.

If you want to flesh this side out a bit, toss in half an avocado and a big hand full of arugula.

Serves 2 as a side, or you can spread it out to 4 by adding a little bulk 

Lemon Rose Pea Shoot Salad

02 Saturday Sep 2017

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I made this easy, Summery salad as a side dish/taco topper for my DH’s going away party. It was a big hit.
Gluten-free, Paleo, vegetarian

Lemon Rose Pea Shoot Salad

1 cup chopped red cabbage
2 cups chopped pea shoots
Zest and juice of 1 small lemon
1/4 cup olive oil
2 teaspoons honey
1 teaspoon rosewater
1 teaspoon grainy mustard (Maille, FTW)
1 small clove garlic, grated
1 Tablespoon lime basil, chopped

In a large bowl, whisk together the olive oil, lemon juice and zest, honey, rosewater, mustard, grated garlic, a big pinch sea salt and a few grinds black pepper. Add the rest of the ingredients and toss.

Serves a bunch as a taco topper/side dish

Chipotle Lime Slaw

26 Saturday Aug 2017

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I made this side as one of two salads to accompany a big batch of our favorite pulled pork for the DH’s going away party.

Gluten-free, primal, vegetarian

Chipotle Lime Slaw

1 cup chopped red cabbage
1/3 cup crema
2 teaspoons adobo sauce (the sauce canned chipotles come in)
The juice of 2 limes
1/2 teaspoon cumin
2 scallions, chopped
2 Tablespoons lime basil, chopped
3 cups coleslaw mix
1/2 pint cherry tomatoes, halved
Salt & pepper

Whisk together the crema, adobo, lime juice, cumin, a big pinch sea salt and a few grinds black pepper in a large bowl. Add the rest of the ingredients and toss.

Taste. Add more acid or more salt as needed.

Serves a bunch – makes a great potluck side as part of a make-your-own taco bar

Banana Milk Faux-meal

22 Saturday Jul 2017

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I recently heard of something that's taken Instagram by storm (apparently, I don't follow enough millennials or food bloggers) – banana milk.

I thought this sounded too ridiculous to pass up, and couldn't resist giving it a try.

And you know what … wasn't half bad. A little carbier than I usually like to go, but not bad at all. If you've ever had banana as a smoothie base, you'll know what I mean – this fruit blends well.

Gluten-free, paleo, vegetarian, vegan

Banana Milk Faux-meal

1 banana
1 cup water
Pinch salt
2 Tbsp. chia seeds
2 Tbsp. flaxseed meal
2 Tbsp. unsweetened coconut
1/4 c. berries (I had frozen cherries)
Sprinkle cinnamon
Sprinkle nutmeg
Dash maple extract (optional)

Blend the banana, water and a pinch of salt.

Add half a cup of the banana Milk to a bowl. Top with the rest of the ingredients.

Stir to combine. Let sit 2 – 3 minutes before enjoying like oatmeal.

Serves 1 for breakfast

Coconut Curry Chicken

16 Sunday Jul 2017

Posted by in keto, Recipes

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This chicken is simple to prepare and makes a great little addition to salads, zoodles or a simple broccoli bowl.

gluten-free, paleo, keto


Coconut Curry Chicken

2 large chicken breasts
1 cup coconut milk
1/2 cup sugar free apricot preserves
1/3 cup green curry paste
Juice of 1 lime
2 Tbsp. fish sauce
Zest of 1 lime
Spicy peanuts
Zoodles

Add all ingredients but lime zest, peanuts and zoodles to a Ziplock and marinade 3 hours to 1 day.

Bake the chicken at 400 degrees F for 25 – 30 minutes, or until cooked through.

Serve with the zest of 1 lime and a hand full of chopped cilantro + peanuts over zoodles.

Makes enough chicken for 4 if your breasts are large

Pizza Chicken

08 Saturday Jul 2017

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This is a simple yet satisfying weeknight meal – healthier than pizza – and light enough to not bog you down on a warm night.

Gluten-free, primal


Pizza Chicken

1 large chicken breast
1 jar your favorite marinara
1 small spaghetti squash
4 slices bacon
2 cloves garlic
2 shallots
2 Tbsp. capers
1 – 2 Tbsp. red chili flakes
About 1/4 cup chopped fresh herbs – I used a mix of basil, parsley and chives
Fresh mozzarella
Salt & pepper

First, cook your spaghetti squash using your favorite method. I halved mine width-wise, scooped the seeds, plopped on a lipped plate cut-side down, poked with a fork a few times, added a Tablespoon or so of water to the plate, covered with plastic wrap and zapped in the microwave for 20 minutes. However you cook, let cool before handling. When cool, shred with a fork into “noodles”. Set aside.

While the squash is working, chop your bacon, garlic and shallots. Add the bacon to a large pan over medium heat and cook until cooked through but still floppy. Add the shallots and garlic about halfway through and cook until soft. Set aside.

Preheat your oven to 425 F.

When the bacon and aromatics are done, add the capers & red pepper flakes and hit with salt and pepper.

Pound out your chicken breast so it’s one thickness – I sandwiched between two sheets of plastic wrap and went to town with the bowl of my heavy mortar.

In a large oven-safe skillet (cast iron is perfect), layer some marinara, the spaghetti squash “noodles”, the bacon mixture, the chicken, the rest of the marinara and top with thin slices of mozzarella.

Bake at 425 for 25 – 30 minutes or until the chicken is done and the cheese is bubbly. Broil 5 minutes or until the cheese has browned a bit. Top with the fresh herbs.

Serves 2 for dinner

Tuna Chermoula Salad

01 Saturday Jul 2017

Posted by in keto, Recipes, Whole30

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This recipe is based off of a tuna chermoula toast I saw in a favorites of the week link roundup recently. I was struck by the simplicity of the flavors and the overall unexpectedness of encountering the humble canned tuna in presumably a party setting.

Chermoula is a really neat condiment. Popular throughout northern Africa, this sauce is made a zillion different ways and used as a meat marinade, accompaniment to fish or seafood, and dressing for vegetables. The version I’m making is seasoned to balance tuna’s meaty-but-dull nature.  I’ve seen versions that include the brininess of olives, sweeter versions including raisins, and versions that just straight up seem like chimichurri to me. If you happen to have preserved lemons on hand, they would make a fantastic swap for the lemon here. I, sadly, have run out.

gluten-free, paleo, Whole30, keto


Tuna Chermoula Salad

Your favorite canned tuna (I used a 6 ounce pouch of water packed tuna)
1/4 cup olive oil
Big hand full cilantro
Juice and zest of 1 big lemon (I had 2 small little sad lemons on hand)
1 clove garlic
1/2 inch ginger
1 tsp. sweet paprika
Big pinch red pepper flakes
1/2 tsp. cumin
Big pinch salt
Few cracks black pepper
1/2 avocado
2 cups roasted broccoli

If your broccoli isn’t already roasted, roast some broccoli florets sprinkled with salt, pepper and your favorite fat in a 400 degree (F) oven for 25 – 30 minutes). Let cool.

On to the chermoula.

Chop the cilantro, and add to a bowl. Add the lemon zest and juice, the garlic and ginger once those have been grated, the olive oil, paprika, cumin and red pepper flakes, and hit with a  big pinch og salt and pepper. Taste. Your sauce should be nice and acidic and there should be a bunch of it. Adjust as necessary for your personal salt and heat preferences.

Add the tuna and stir. Add the broccoli and stir. Chop the avocado and add last, gently stirring to combine.

Taste again and adjust seasoning if necessary.

Serves 2 for lunch

Roasted Radishes with Gold Sauce

17 Saturday Jun 2017

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Radishes + butter is not a new concept, but I couldn’t help mess with the idea a bit – especially after viewing a scroll-through Facebook video for something called Cowboy Butter. Cowboy Butter sounded enchanting, but required too many ingredients. So, I got to researching, combining, and playing around a bit and I think I hit on something fantabulous here. This sauce is great with roasted veggies, steaks, burgers & zoodles … pretty much everything.

gluten-free, paleo, vegetarian


Roasted Radishes with Gold Sauce

1/2 lb. radishes
Oil for roasting
2 Tbsp. unsalted grass fed butter
2 tsp. whole grain mustard (my favorite is Maille)
1 tsp. honey
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce (watch your labels!)
2 tsp. Texas Pete or other tomatoey hot sauce
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
Sea salt & black pepper to taste

Preheat your oven to 400F. Chop your radishes into about 1/2 inch segments and toss in a Tablespoon or so of your favorite roasting fat. Sprinkle with salt & pepper and spread out on a baking sheet. Roast at 400 for 20 – 25 minutes or until beginning to brown.

While your radishes are working, make your sauce by melting the butter in a small pan over low heat. Whisk in the rest of the ingredients (minus the fresh herbs) until combined.

When the sauce is combined, throw in the herbs plus a couple pinches salt and pepper. Taste for seasoning.

Serve drizzled over the radishes. Also great with meats – really pretty much anything; I’m loving it with eggs, and may even attempt to thin it out to make a salad dressing.

Serves 2 – 4

Dilled Kale Salad

10 Saturday Jun 2017

Posted by in CSA Shares, keto, Recipes, Whole30

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Low Carb Crack Chicken

03 Saturday Jun 2017

Posted by in keto, Recipes

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Yeah, yeah, yeah, lots of dishes are called “crack chicken”. Why? Do the other authors, like me, just love hyperbole? Or is it that chicken is usually so ho-hum that any effort to turn it into a highly addictive substance that will invade your dreams and have you fighting the urge to sleep-binge-eat is just so compelling — and so utterly undeniably delicious — that it engenders not only love, but addiction?

I’m going with the latter explanation.

This chicken is just such a chicken. I spent the evening separated from its tantalizing smell due to poor time management, and spent the entire time I was out thinking about it. And couldn’t resist picking at the pan leftovers when I got home.

I’m eating it for two meals today, and I’m super bummed I only made three servings + tossed the rest of those pan drippings.

gluten-free, keto


Low Carb Crack Chicken

3/4 lb. – 1 lb. chicken (I used precut tenders)

1/4 c. mayo (I used Sir Kensington’s avocado oil mayo)

1/4 c. parmesan (I used my favorite flaked parme and shredded by hand – you want small bits so it will mix in with the mayo well)

2 Tbsp. garlic powder

2 Tbsp. onion powder

1 tsp. apple cider vinegar (or lemon juice)

Salt & pepper

Preheat your oven to 375F.

Pat your chicken dry and sprinkle with salt and pepper on both side.

Arrange on a baking sheet in a single layer, making sure the chicken doesn’t touch too much.

In a small bowl, combine all ingredients but the chicken, salt & pepper.

Spread over the chicken, making sure each piece gets a nice liberal coat.

Bake at 375F for 25 – 35 minutes or until the chicken is cooked through and the top is browning.

Serves 3 – 4 if you have self control. Fights may happen. Late night snacking is also a worry.