Tag: recipes

Cucumber Herb Salad

Categories RecipesLeave a Comment on Cucumber Herb Salad

This fresh salad is tangy, herby and makes a great foil for a light Summer protein.

gluten-free, vegetarian, vegan, paleo

Cucumber Herb Salad

1 -2 medium cucumbers, sliced into thin rounds

Sprinkle crushed red pepper flakes

1 Tbsp Dijon mustard

1 small wire or red onion, sliced into thin moons

1-2 Tbsp fresh mint, chopped

2-4 Tbsp fresh parsley, chopped

3-4 Tbsp chives, snipped

2 tsp garlic powder

1-2 Tbsp lime juice

2 Tbsp sesame oil

2 tsp apple cider vinegar

Generous cracks salt & pepper

Combine all ingredients but the cucumber and onions to form a dressing. Toss with the veggies and serve with your favorite protein – or on a thick slab of toasted bread.

Serves 2

Pepper Relish & Potatoes

Categories RecipesLeave a Comment on Pepper Relish & Potatoes

This recipe is based on the Turkish dish Ezme, but is here served as a hearty dip for slacker dinner nachos.

I served this dip 1 day slathered on a sub roll to support thinly sliced steak and the next alongside crisped potatoes as a barely-involved nacho-style dinner.

Yum either way.

gluten-free, paleo, vegetarian, vegan

Pepper Relish & Potatoes

2 cloves garlic

1 tsp dried mint

1 small onion, chopped

1/4 cup parsley

10 – 15 cherry tomatoes

1 cubano or Serrano pepper, chopped

2 big green chilis, chopped

1 Tbsp tomato paste

Juice of 1/2 a lemon

1 Tbsp pomegranate molasses

Big pinch red pepper flakes

1/2 tsp sumac or lemon powder

2 Tbsp olive oil

Salt & pepper

Small new potatoes

Spray garlic oil

Your favorite seasoning (I used Tony Sachery’s Cajun)

Preheat your air fryer to 400F for 3 mins.

Slice your potatoes into thick slices. Chuck into the pre-heated air fryer basket & spray with a couple hits garlic oil. Shake a generous portion of Cajun seasoning over top. Shake & repeat.

Air fry, shaking a few times, 20-ish minutes or until browned + crisped to your liking.

While the potatoes work, add the rest of the ingredients to your food processor.

Whiz until just a little chunky. Taste and add salt & pepper to taste.

Makes 2-4 servings potatoes; 2-4 servings ezme.

Beet & Olive Salad

Categories RecipesLeave a Comment on Beet & Olive Salad

Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.

gluten-free, paleo, vegetarian, vegan

Beet & Olive Salad

4-6 pre-roasted & peeled beets, chopped

1/2 cup your favorite olives, chopped

1 medium shallot, minced

2 Tbsp capers, fried until just-crispy

Juice + zest of 1/2 a lemon

1/4 cup olive oil

3 Tbsp fresh mint, chopped

3 Tbsp fresh parsley, chopped

1 avocado, chopped

1 large hand full baby spinach per serving

Generous sprinkle red pepper flakes

Generous sprinkle your favorite nut (I used slivered almonds)

Flake salt & cracked black pepper

First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.

In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.

Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.

Serves 2-3 for lunch

Thai Chopped Salad

Categories RecipesLeave a Comment on Thai Chopped Salad

Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.

gluten-free, vegetarian, vegan, paleo, low-carb

Thai Chopped Salad

2 medium roasted beets, skinned and chopped

1 large carrot, diced

1/2 cup cilantro, chopped

7-8 English breakfast radishes, diced

3 cloves garlic, minced

1 thumb ginger, minced

1 head romaine, ribboned

2 large scallions, chopped

3 Tbsp lime juice

1 tsp maple, date or coconut syrup

1/4 cup nut butter

2 Tbsp coconut aminos, soy sauce or tamari

1 big pinch cayenne or other spicy ground pepper

1 tsp sesame oil

Flake salt & black pepper

1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used

In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.

Add the veggies to the bowl and toss.

Add the lettuce and toss again.

Serve topped with flake salt, cracked pepper and roasted nuts.

Makes enough for 4 if your head of romaine is large

Korean BBQ Restaurant Salad

Categories RecipesLeave a Comment on Korean BBQ Restaurant Salad

This is my stab at re-creating (and enhancing) the table salad served at my favorite local Korean BBQ joint. Every time I see this salad I get excited about blueberries, so I added them to mine. I also added a splash of vinegar. Delicious.

gluten-free, vegetarian, vegan, paleo

Korean BBQ Restaurant Salad

Half a package arugula

Generous amount pomegranate arils

Big hand full blueberries

Big hand full sliced black olives

1-2Tbsp ground toasted sesame seeds

Splash fruity vinegar

10-12 cherry tomatoes, halved

Sprinkle olive oil

Generous sprinkle flake salt & black pepper

Toss all ingredients in a large salad bowl & serve with your favorite protein.

Makes 2 big salads

Tarragon Chicken Pita

Categories RecipesLeave a Comment on Tarragon Chicken Pita

This is a nice and light chicken salad – perfect tucked inside a pita or scooped up with cucumber rounds.

gluten-free, paleo-ish

Tarragon Chicken Pita

2/3 – 1 cup pulled rotisserie chicken, chopped

2tsp – 1Tbsp tarragon mustard

2-3Tbsp pickled onion, chopped

Enough mayo to bind your ingredients together

1/2 small shallot, diced

2tsp fruity vinegar

3Tbsp slivered almonds or pine nuts

Arugula

Your favorite kind of pita as a vessel for serving – or just in a bowl with cucumber rounds for scooping

Mix everything but the arugula & pita. Season with salt & pepper to taste. Serve as desired.

Makes enough for 2 people if they have normal sized pitas; I wolfed the entire batch down because I was starving and my pitas are Middle-East sized.

Seared Peach Pesto Salad

Categories RecipesLeave a Comment on Seared Peach Pesto Salad

This is a nice salad as a meal. Serve with your favorite protein for a complete boost.

Gluten-free, vegetarian, vegan

Seared Peach Pesto Salad

4 Saturn (or other variety) peaches, cut into bite sized pieces

4 heads baby gem lettuce, chopped

200g green beans, snipped into bite sized pieces

Garlic oil

Salt & pepper

Red pepper flakes

Soy sauce, tamari or coconut aminos

Hand full of pine nuts

2 Tbsp of your favorite pesto

Juice 1/2 large lemon

A couple teaspoons water

First, sear the green beans and then the peaches in a little garlic oil in large pan over medium-high. Hit with salt & pepper and a little soy at the very end.

Add the peaches and green beans to a large bowl when done.

Chuck a big handful of pine nuts into the still-warm pan and shake around to toast.

Chop or rip the lettuce and add to the bowl.

To make the dressing, shake the pesto, lemon juice, generous cracks pepper & salt and a little water to make the dressing.

Toss and garnish with the pine nuts.

I served mine with a protein and topped with a little extra spice and black pepper.

Serves 2 as a big lunch salad

Strawberry Prawn Salad

Categories RecipesLeave a Comment on Strawberry Prawn Salad

This one is light, refreshing, and tastes healthy.

It’s also delicious, and packed with protein.

Note: a little fresh Basil or cilantro would be a great addition to this salad.

gluten-free, paleo, pescatarian, low-carb

Strawberry Prawn Salad

200 – 250g prawns

Avocado

Baby spinach

1-2 Persian cucumbers

Slivered almonds

Garlic powder

Togarishi or other spicy mix if desired

1 pint strawberries

2 Tbsp balsamic vinegar

2 tsp date molasses

3 Tbsp olive oil

Generous sprinkle black pepper

Generous sprinkle salt

Juice of 1 lime (about a Tablespoon)

To make the dressing, whiz together 4-5 strawberries, the olive oil, lime juice, balsamic, date molasses, olive oil, salt & pepper.

For the shrimp, season liberally with salt, pepper, garlic powder & togarishi. Cook through.

For the salad, add the rest of the strawberries, chopped; the avocado, also chopped; and chopped cucumbers to a large bowl. Add the shrimp & dressing and toss.

To assemble, add halt the shrimp mix to a bed of spinach and garnish with slivered almonds.

Serves 2

Dilled Spicy Tuna Salad

Categories RecipesLeave a Comment on Dilled Spicy Tuna Salad

This is a refreshing and light lunch or dinner when served with crusty bread. When served without, it’s even keto compliant.

gluten-free, pescatarian

Dilled Spicy Tuna Salad

1 can chili tuna, drained

3 small stalks celery, diced

1/2 small red onion, diced

1.5 small Persian cucumbers, diced

Juice 1/2 lemon

2-3 Tbsp fresh dill minced

Just enough Kewpie may to bind together

Togarishi seasoning to taste

Flake Salt

Fresh cracked black pepper

Crusty bread (I had a nice lemon thyme rye)

Combine all ingredients but the bread and mix to incorporate. Serve with the bread – or without. It’s great either way.

Serves 2 for lunch

Caesar Potato Salad

Categories RecipesLeave a Comment on Caesar Potato Salad

I’ve been craving a good Caesar dressing ever since DH and I had lunch at that Italian restaurant during Ramadan and he got a pretty great salad I was sad I couldn’t partake in (cheese).

So I thought about it, worried about coddling eggs, and came up with another plan. And than abandoned that plan (involving the 1 brand of good vegan Parmesan I’ve found because it has abandoned the country). This version is naturally dairy-free and is no less delicious than I wanted it to be. Serve hot or cold.

gluten-free, dairy-free, pescatarian(ish)

Caesar Potato Salad

10 – 12 small white potatoes, chopped

2 tsp anchovy paste

Juice 1/2 lemon

2 cloves garlic

3 egg yolks

2 tsp Dijon mustard

2 tsp fish sauce

2 tsp mustard powder

2 Tbsp nutritional yeast

1/3 c olive oil

2 tsp capers

2 spring onions or a small shallot, minced

Salt & fresh cracked black pepper

Add the potatoes to a pot with enough nicely salted water to cover. Boil 6-8 mins or until tender. Drain.

Add the rest of the ingredients (minus the capers and shallots or spring onions) to a blender and process, drizzling the olive oil in slowly. Taste and add more salt or pepper if necessary.

Toss with the potatoes, capers and alliums and serve hot or cold.

Serves 4 – 6