Tag: gluten-free

Sauce d’Aricede Bowl Situation

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A rich peanutty sauce from Africa – choose your own adventure with the bowl, but I loved my sweet potato/broccolini combo.

gluten-free

Sauce d’Aricede Bowl Situation

1 lb. Ground beef

1 medium onion, diced 

5-6 cloves garlic, chopped 

1 thumb ginger, diced 

3 Tbsp. Tomato paste

1/4 c. Peanut butter

2 tsp. Beef stock concentrate

2-4 hot peppers, minced

2 Tbsp. Sambal

2 Tbsp. Soy sauce (start with 1 and check for salt)

1 Tbsp. Vinegar

Water to thin

Sautee the onion & garlic over medium heat until translucent.

Add the ginger & peppers, sautee 1-2 mins.

Add the tomato paste, peanut butter, soy sauce, sambal & vinegar. Thin out with water to desired consistency.

Simmer 2-4 mins, stirring constantly and adding water if necessary to prevent burning.

Set aside while you brown the beef.

Serve with roasted sweet potato and broccoli.

Serves 3-4

Crayfish & Egg Scramble

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I’ve mentioned to y’all that finding ingredients familiar to my life in the States where I live can be a bit hit-and-miss. This is an example. Substitutions given.

gluten-free, paleo, keto, whole30

Crayfish & Egg Scramble

2 Duck eggs – sub large or XL chicken eggs

3 oz crayfish, cooked & peeled – shrimp was what I originally wanted, crayfish was what they had

Hand full thinly sliced green onions

White pepper & salt

Sesame oil

Magic sarap – sub chicken broth granules

Prep your ingredients: slice the green onions, crack the eggs into a bowl and whisk, gather everything else and have on hand.

Over low to medium-low heat, add a little bit of sesame oil to a pan.

After the oil warms and starts to be fragrant, add the beaten eggs. Let the bottom of the eggs firm up before running your spatula through them to create soft folds.

While the eggs are still liquidy on top, add the green onions, crayfish, salt, pepper & a sprinkle of magic sarap/bouillon granules.

Let cool until your desired doneness is reached.

Serves 1 for a decadent breakfast or light lunch

Salmon & Apple Salad

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A quick little salmon salad for lunch that packs in a respectable 23g protein.

Gluten-free, paleo, pescatarian

Salmon & Apple Salad

8 oz. salmon

1/2 bunch celery, ~ 3/4c. when chopped fine

1 Granny Smith Apple

2 Tbsp. capers

Juice of 1/2 lemon

1.5 Tbsp. pickled ginger

Small red onion

1/2 tsp. cumin

1/2 tsp. caraway seeds

1 tsp. dill seeds (2T fresh would be amazing but I couldn’t find fresh this week)

Enough mayo or the like to bind

Salt & white pepper

Preheat your air fryer for 3 mins; hit the salmon with a blast or 2 of avocado oil and cook at 400 degrees for 6 mins. De-skin and set aside to cool.

Finely chop the celery, apple and onion.

Add to a large bowl with the rest of the ingredients.

Toss to coat. Add the salmon, flaking as you do. Toss carefully, adding more mayo if necessary.

Finish with flake salt and maybe a little Togarishi or your favorite heat if desired.

Serves 2 for lunch

Green Tomato Salad

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This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.

gluten-free, paleo, low carb

Green Tomato Salad

4 oz rotisserie chicken

1 green tomato

5 sundried tomato halves (or roasted red pepper pieces)

1/2 c sautéed eggplant cubes

Squeeze lemon juice

Flake salt & pepper

Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.

Serves 1 for a light dinner

Dilly Bacon & Eggs Potato Salad

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It’s been a minute, hasn’t it? I’ve been wholly uninspired in the kitchen lately, opting for simple meals from batch-cooked protein + veg – or relying much too heavily on grab-n-go dinners.

Hoping brain is turning a corner there.

This was a quick & tasty lunch I batch prepped on Monday and had a couple times this week. Simple, fresh tasting and quick.

gluten-free, paleo

Dilly Bacon & Eggs Potato Salad

1/2 (ish) cup roasted mixed potatoes

2 hard boiled eggs

2 slices bacon

1-2 Tbsp mayo

Generous squeeze lemon

2 Tbsp chopped dill

Add the potatoes to a bowl. Chop the bacon and add. Reheat. While that is working, chop the dill and eggs.

Add the dill & eggs to the potato mixture and stir. Add the mayo and a generous squeeze lemon and stir again to combine well.

Serves 1 for lunch

Carrot Miso Soup

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Carrot Miso Soup

4 large carrots, chopped

2 chilis, chopped

4 cloves garlic, chopped

1 thumb ginger, chopped

1 medium onion, chopped

1 Tbsp. white miso

4 c. vegetable stock

Baby spinach

1c. white rice

Set your favorite slow cooker or Instant Pot to soup or stew to cook.

Top with:

Scallions

A swirl olive oil

A sprinkle of seeds for crunch

Chopped herbs

Serves 4

Pumpkin Chili

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Pumpkin Chili

1/4 c. pumpkin purée

1 lb. ground chicken

1.5 Tbsp. rosemary, chopped

2 tsp. dried thyme

2 tsp. ground cumin

2 c. zucchini, chopped

1 medium onion, chopped

4-5 poblano peppers, chopped

2 Tbsp. chili powder

1 tsp. chipotle powder

2 green chilis, chopped

1 can coconut milk

1 can vegetable stock

4 cloves garlic, chopped

Salt & pepper

Combine all ingredients in your favorite slow cooker or Instant Pot and set to soup or stew.

Serves 6-8

Sweet Potato Breakfast Bowl

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Sweet Potato Breakfast Bowl

1 medium sweet potato, boiled until soft and mashed

Glug or so your favorite milk

Hefty dash cinnamon

Sprinkle salt

Teaspoon or so vanilla

1/2 tsp cardamom

1/4 tsp nutmeg

Purée together until smooth.

Optional toppers:

Nut butter

Ground flaxseeds

Pomegranate seeds

Pepitas

Granola

Coconut flakes

Serves 1

Green Bowl Of (Salmon) Power

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This is a killer low carb bowl of Summery sushi-esque goodness.

gluten-free, paleo, low-carb, keto, pescatarian

Green Bowl of (Salmon) Power

1 salmon fillet, boned and skinned

1 Tbsp soy sauce or coconut aminos

1 Tbsp sesame oil

1 Tbsp garlic powder

2 tsp black pepper

Cucumber, chopped – measure with your heart

1/2 avocado

2 Tbsp basil, chopped

1 scallion, chopped

1 Tbsp pickled ginger, chopped

Spicy mayo

Togarishi

Sesame seeds

Preheat your air fryer to 400C.

In a small bowl, combine the soy sauce, sesame oil, garlic powder and black pepper.

Cut the salmon into bite-sized pieces and add to the sauce. Coat well.

Add the salmon to the preheated air fryer and set for 4 mins. Cook, shaking a couple times.

While the salmon is working, chop the cucumber, avocado, scallions and ginger. Add to a bowl. Add the salmon and top with the spicy mayo, togarishi and sesame seeds.

Serves 1

Singapore Sling Smoothie

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This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.

Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.

gluten-free, vegetarian, vegan

Singapore Sling Smoothie

Big hand frozen cherries

Equal amount pineapple chunks

2 Tbsp lime juice

1/2 avocado

1 tsp nutmeg

1/4 grapefruit, peeled and chopped

1/2 small beet, chopped

Big hand spinach

1 scoop protein powder

3/4 c water

Combine and blend.

Serves 1