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Rainbow Salad

October 17, 2012 By 9 Comments

One day, my husband looked at me lovingly and said those five little words many of us never expect to hear:

“Honey, I miss your salad.”

Yes, my salad.

I guess it had been a few weeks since I had made one of my nutrient-packed salads and my husband had a craving.

Now if only I could get my oldest child to say the same thing…

Funny thing is, my salads are never the same salad twice.  I rarely focus on what specific ingredients to put in my salad and instead focus on color.

As mentioned way back when in my Rainbow Smoothie recipe, more color = more nutrition.

This time of the year, when greens of all sorts are in season, mixing and matching salads is one of my favorite things to do.

To keep my rainbow strong, I always have some home-dried plums, blueberries and other seasonal fruits on hand that can be difficult to find later in the year but are a must-have when it comes to one of these colorful mixes.

So play with your food! Fill your color palette and enjoy all of the nutrition nature has to provide.

Rainbow Salad

Ingredients in this salad can vary by taste.  The goal here is to achieve optimum nutrition and flavor by using as many colors as you can find to include in your salad.  Top with your favorite dressing; make a meal out of it by including eggs and/or lean meat!

Ingredients:

16 oz mixed greens (romaine, spinach, kale, etc)

1 c Mixed Nuts (pistachios, cashews, pecans, sliced almonds, etc)

 

To this, add any combination of the following ingredients:

 

Red: Strawberries, Tomatoes, Radish, Raspberries, Beets, Blood Oranges, Cherries, Pomegranate, Red Apples, Red Bell Peppers

Orange: Carrots, Mangoes, Oranges (Clementine’s are delicious in salad!), Apricots

Yellow: Squash, Yellow Tomatoes, Onions, Yellow Apples, Pineapple

Green: Zucchini, Broccoli Cucumbers, Green Beans, Green Apples, Artichokes, Avocado, Celery

Blue: Blueberries, Elderberries

Purple: Blackberries, Onions, Grapes, Dried Plums, Purple Asparagus, Purple Cabbage, Purple Carrots, Purple Figs, Purple Grapes, Purple Peppers, Raisins

 

Serves 4-6

 

So what are your favorite salad ingredients?

 

Today is the last day to vote for the Circle of Mom’s Top Food Allergy Mom Blogger, and while I am nowhere near the top, it would still be an honor to have you vote for me!  Voting is open until 4pm PST, October 17…so please hurry, and please share with your friends! xoxo

Also, don’t forget to stop by my friend Kate’s site, Eat, Recycle, Repeat to sign up and adopt your favorite Gluten-Free Blogger! We want to keep this event strong while Sea is still in Japan finishing her dissertation.

Need more ways to enjoy your winter lettuce harvest? Be certain to visit all of my friends over at this weeks FoodNetwork Fall Fest for more!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens

Cooking With Books: “Chopped” Salads

Haute Apple Pie: Roasted Butternut Squash Salad With Warm Bacon Dressing

Dishin & Dishes: Beet Salad With Garlic Vinaigrette

Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza

And Love It Too: Rainbow Salad

Made By Michelle: Bacon, Lettuce and Tomato Sandwiches

Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette

HGTV Gardens: Garden-to-Table: Mixed Lettuce

Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette

Devour: Lettuce (Hold the Salad)

Daily*Dishin: Almond Chutney Chicken Lettuce Wraps

Delicious Lean: Chiffonade of Mixed Greens

FN Dish: Top 12 Lettuce Wraps

Happy Wednesday, y’all!

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,

ICM July Winning Recipe: Berry Almond Crunch by Heather, the Gluten-Free Cat and Challenge-Ingredient Announcement!

October 7, 2012 By 4 Comments

I can’t believe we haven’t had an Ingredient Challenge Monday since July, but with the Healthy Lunchbox Series overlapping the 2nd Monday in both August and September, missing those months just couldn’t be helped!

That being said, with Bountiful Baskets offering blueberries in bulk this summer, I enjoyed the extra time to review and re-review every recipe offered in July’s Ingredient Challenge Monday.

And boy oh boy were there some great options!

Janet’s Blueberry Salmon Teriyaki Spinach Salad was a definite winner, especially with my fish eater. He may not care for green stuff, but he loves fish and this dish was a great way to get him to eat both! Make certain you use either GF-Tamari Soy Sauce or Coconut Aminos to keep it safe!

Tessa won me over with her Raw Dark Chocolate Mousse, which is Paleo friendly  and really easy to make!

But through the final days of summer, there was one recipe my family requested several times over.

This Berry Almond Crunch from my friend, Heather the Gluten-Free Cat is super simple, lightly sweet and a great alternative to ice cream; when my husband or children insisted something cold and sweet was in order, I was happy to oblige by sharing a bit of this easy dish with them.

What loved most about the July ICM entries was how simple many of them turned out to be. Evidence that the best recipes don’t have to be complicated, we hope you enjoy this dish as much as we have.

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

  • 2 c. frozen mixed berries
  • 1/2  c. raw almonds
  • 1 T. honey or agave nectar

Directions:

1.  Place all ingredients in the food processor and pulse until chunks stick together when scooped with a spoon.

2.  Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

 

So are you ready to see what challenge I have for you this month?

With a change of season, the fall harvest well on its way coupled with Halloween right around the corner, winter squash of all shapes and sizes are filling the market.

Among my favorites, of course, are Hubbard Squash, Pumpkin and Kabocha (or green pumpkin).

Recently my Squash Lady introduced me to Australian Butter Squash, which looks like a pumpkin but has a lot more flesh and cooks up without any of the string that pumpkins tend to have.  After canning 6 quarts of squash yesterday, I believe I have found my new favorite pumpkin pie solution.

So whatever your favorite winter squash may be, have fun! Get creative and link in tomorrow when I reveal my entry into this month’s Ingredient Challenge Monday! xoxo

Filed Under: Dairy Free, Desserts, Other, Paleo, Raw, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Healthy Lunchbox 2012: Janet from The Taste Space-Steam, Bake, Boil, Shake

August 16, 2012 By 5 Comments

Janet from The Taste Space- Steam, Bake, Boil, Shake  is a regular contributor to my monthly challenge, otherwise known as Ingredient Challenge Monday and since I try every recipe entered into the challenge, I am very familiar with how delicious her recipes are.

Imagine my excitement when Janet volunteered to join in on this year’s Healthy Lunchbox series!

As always, her recipe does not disappoint. 

Beautiful, simple and easy to transport…this is a salad fit for a queen (or king).

xo

___________________________________________________________________

 

First of all, let me say I am not envious that Sunny needs to make 7 lunches to go every.single.day. I can barely put together my own lunch sometimes, but have figured out a few tricks to make portable, tasty lunch eats. I am so excited that Sunny invited me to join her for this year’s Health Lunch Box Series.

I am no stranger to Mason jars, as they line my pantry filled with beans, grains and dried fruit. I have also converted my morning chocolate protein oatmeal to single-servings pre-portioned into smaller Mason jars.  I add a bit of water, throw the oatmeal in the microwave for 2 minutes, top with my toppings of the day and off I go.

In the morning, while rushing out to the gym, I might have 30-45 minutes where I munch on some fruit, drink some tea (if I am lucky) and gather my breakfast and lunch for the road.

Sometimes I have all the right intentions for eating salads, but come morning, the last thing I want to do is rinse and spin my greens and chop some veggies.

My newest solution? Spend some time to make a bunch of salads to go. This is where the taller Mason jars work really well: you can add your dressing to the bottom, place your favourite veggies on the bottom, where they can marinate until you munch through your salad. You want enough veggies so that your layer of greens do not mix with the dressing. After that, though, you can pack in your greens. Next, top with more delicate ingredients that you want to spare early dressing intervention: nuts, seeds, dried fruit, etc. This is also where I will put my beans and cooked grains, because I don’t like it when they absorb too much dressing. Once lunch arrives, I turn the jar upside down and shake away! A long fork helps to eat through the monster salad.

I used to bring my salad greens, dressing and toppings all separately to work, but this is much more simple. Just grab and go!

I have made this a few times already and the salads have still been great after 3 days after I made them.. and I hear they are still good after 5 days, too.

I have included a basic salad recipe below, but do not hesitate to use it as a template to create your own portable Salad in a Jar. I am now on a mission to try even more dressings, since this is an easy and healthy lunch. The dressing below is really nice, too, with a perfect blend of lemon, ginger and a hint of sweet paprika. Please share with me your own favourite salad dressing.

Here are a few of my other favourite salads:

Strawberry, Avocado and Mint Salad with a Chocolate Balsamic Vinaigrette

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette

Blackberry, Avocado and Walnut Salad with a Ginger Lime Vinaigrette

Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing

Quinoa and Chickpea Salad with a Balsamic-Tahini Dressing

Roasted Beet, Orange and Brown Rice Salad with an Orange Sesame Vinaigrette

Pomegranate-Lime Asparagus Quinoa Salad

Moroccan Barley and Pea Shoot Salad with an Orange-Cinnamon Dressing

Black Bean, Apricot and Spinach Salad with a Mango-Ginger Dressing

Mexican Chopped Salad with a Creamy Tomato Dressing

 

 

                       

 

Salad in a Jar (with a Topaz Dragon Ginger Dressing)
Adapted from Healthy Happy Life

1.5 tbsp Topaz Dragon Ginger Dressing (see below)
1/2 cup chopped cucumber
1/2 cup cherry tomatoes, halved (or veggies of choice)
1/2 head red lettuce, torn into bite-size pieces (or greens of choice)
1/4 cup cooked adzuki beans (or beans/grains of choice)
(other toppings – chopped nuts, seeds, dried fruit, etc)

1. Layer your salad with the dressing on the bottom, then the cucumber, tomatoes, lettuce and finally the beans.

2. Store in the refrigerator until ready to eat. Then shake well and eat with a long fork!

Serves 1.

Topaz Dragon Ginger Dressing
Adapted from Rawesomely Vegan!

2 tbsp water
2 tsp agave, or your choice of sweetener
1 tsp lemon zest (I used 1 lemon)
1 tsp minced ginger
1/4 tsp salt
1/4 tsp onion granules
1/4 tsp ground ginger
1/4 tsp ground black pepper, to to taste (I used less)
1/4 tsp sweet Hungarian paprika
1/4 cup fresh lemon juice
2 tbsp flax oil (or oil of choice)

1. Add all ingredients together and mix well. Store in an air-tight container in the fridge and mix well prior to serving.

Makes 1/2 cup.

 

Filed Under: Healthy Lunchbox, Other, Raw, Vegan Tagged With: , ,

Fermented Spicy Garlic-Dill Cukes and Zukes

July 11, 2012 By 7 Comments

Between the digestive issues my daughter has faced since she was a baby and my own celiac diagnosis, I have been somewhat obsessed with healing our guts for quite some time.

For many years, I thought yogurt and liquid acidophilus were our only options.  It has not been until recently that I have learned the magic of fermented foods.

More specifically, fermented vegetables like cucumbers and cabbage—better known as pickles and sauerkraut.  So when I was invited to join in on this year’s FoodNetwork Summerfest, I was excited to see cucumbers as the first ingredient on the produce-packed list!

If you have never made fermented vegetables, now is a great time to start!  Not only are they really easy, making your own fermented vegetables is extremely affordable and delicious!

How does fermenting work?

According to Exploratarium.edu, proper fermentation helps to keep away “bad” spoilage-causing microorganisms and allows the “good” bacteria, lactic acid, to flourish.

Of all the ‘friendly flora’ in our guts, lactobacilli, are among the most important and the most fragile.  Stress, poor diets and antibiotics will kill off lactobacilli, but eating foods rich in good bacteria will help them replenish.  Given that our digestive system is the heart of our immune system, it is very important to take care of your gut. Very important.

Of all the vegetables you can ferment, cabbage and cucumbers produce the most lactic acid bacteria and should be included in anything you choose to ferment.

Slicing your vegetables will help accelerate the fermentation process and ensures a snackable treat once the fermentation process is through!

It is important to use purified water.  Chlorine is present in most tap water and will kill off the beneficial bacteria before it has a chance to take over.  If you do not have a filter, either use bottled water or boil your water for 10 minutes and allow it to cool.

Additionally, too much salt will kill the fermentation process as well!  Use 100% salt. Non-iodized salts like pickling salt, pure sea salt or Himalayan salt are your best options.  Make certain the only ingredient on the label is “salt.”

The best salt-to-water ratio for any fermented vegetable recipe is 1.5-2 tablespoons to 1 liter of water.

Before you begin, be sure to sterilize everything! Your jar, your lid and most especially, your rock.  This can be done using the sterilization setting in the dishwasher or by boiling all of the equipment for 15-20 minutes prior to use.

As always, organic vegetables are best.  Everything used in this recipe is in-season and should be readily available at your favorite store and most especially, at your local farmer’s market.

I hope this recipe for fermented cukes and zukes finds you well!

Happy summer!

 

Print
Fermented Spicy Garlic-Dill Cukes and Zukes

Ingredients

    Equipment Needed
  • 1-Steralized Half Gallon Glass Jar with a Screw-on Lid (I use an old pickled okra jar)
  • 1-Steralized Rock, small enough to fit in the lid of the jar, big enough to keep your vegetables below the brine
    • Ingredients
  • 3 heads of fresh dill
  • 2 large cloves of garlic
  • 1 jalapeño, seeded for mild, whole for spicy
  • 1 lb cucumbers, sliced
  • ½ lb baby zucchini, sliced
  • 1.5-3 Tbs Pure Salt (Non-iodized Pickling, Sea Salt or Himalayan)
  • Purified Water

Instructions

  1. Place dill, garlic and jalapeño in the base of sterilized jar. Layer sliced cucumbers and zucchini’s as desired, I like to slice and layer vegetable by vegetable as I go.
  2. Stop adding vegetables once you have filled the jar to 1.5 inches below the surface.
  3. Place rock on top of vegetables, ensuring you have centered it well enough to keep vegetables below the surface during fermentation process.
  4. Mix together 1 litre of room-temperature water with 1 Tbs salt, stir until dissolved. Follow this process until vegetables are covered in brine, stopping when there is ½ inch head space between the brine and the top of the jar.
  5. Screw on lid and place jar in bowl to help capture overflow during the fermentation process.
  6. Set jar away from windows in a cool room, with temperatures below 72 degrees for 2-2 ½ weeks. Because gasses will form and pressure will build while the fermentation process, it is important to unscrew and release pressure from your jar on a daily basis until the vegetables are ready for refrigeration. Make certain you set a calendar reminder, put the jar in a place you will not forget to do this, get in the habit of doing this first thing in the morning, before you eat breakfast, after you get home from work, whatever you need to do to remember to unscrew the lid. Too much pressure can mean danger, worst case scenario it means an exploding jar and ruined vegetables (or worse). Nobody wants that.
  7. Keeping the lid on helps prevent harmful bacteria from forming. If a white scum forms on the top, skim it off. The liquid will cloud over time, this is a normal part of the good bacteria growth.
  8. Once fermentation is complete and you are satisfied with the flavor, fermented vegetables can be stored in the refrigerator for up to 1 year.
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I hope you enjoy these fermented vegetables as much as we do! Be sure to visit the rest of the FoodNetwork Summer Fest bloggers for more idea on how to enjoy your cucumbers this season!

The Sensitive Epicure: Chinese Style Cucumbers

What’s Gaby Cooking: Cucumber, Herb and Pita Salad

Ingredients, Inc.: Easiest Cucumber Salad

Virtually Homemade: Cucumber Strawberry Cooler

From My Corner of Saratoga: Marinated Cucumber Salad

The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers

Daily*Dishin: Southern Benedictine – Creamy Cucumber Spread

Delicious Lean: Cucumber Jicama Salad

Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches

FN Dish: No-Cook Cucumber Recipes

Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , , , , ,

Ingredient-Challenge Monday: Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

July 9, 2012 By 19 Comments

Happy Ingredient-Challenge Monday, everyone!

I hope you are brimming with excitement…if the recent entries are any indication; I cannot wait to see what you have for us this month.

I don’t know about you, but I have had a great day!

Yes, I know it’s Monday, but this really was a great day.

Why you ask?

My husband, sons and I all began our day with an intense cardio workout at the gym.  Only recently have we started all working out together, for a long time it was me working out alone, and I was okay with that…but more recently we decided to make a move that would get us all out the door together.  We manage to get up and out the door by 5am together, and our boys are awake and ready without mom or dad having to say a word!

How many 13 year olds do you know who will do that? Especially during summer break?!

Shortly after we got home, my husband updated his facebook status to this:

“I’ve lost 11 pounds in 14 days. Maybe this crazy diet my wife has me on isn’t so bad.”

As you may recall, my husband agreed to join me on my second Whole30, his first.

And he has stuck with it, stopped himself from making poor food decisions and recently told his boss not to purchase lunch for him at their company meeting this Friday, saying that he would rather bring something that is ‘totally safe’ for him right now than have to worry about what a restaurant is going to do.

Seriously, this man is awesome.

The only aspect of the Whole30 he has not been sold on?  No weighing in during the entire 30 day process, hence the facebook mention above…

But you know what? If that is the one shortfall he has on this program, I can live with it.

So after all of this, I went in to work for a while.

Yes, even teachers work during the summer.

While I was there, one of my co-workers asked me what I was doing to “lose so much weight,” and earnestly was hoping for some insight and direction.

Now keep in mind, I have no idea how much I have lost.  The last time I was weighed was for our campus weight loss challenge back in May where I learned just 11 days in to my first Whole30 that I had dropped 9 pounds (yes, I broke the weigh-in rule my first go-round, too).  And frankly, we don’t own a scale and there is no way I am hopping on one that is stationed in middle of our gym…no way.

Really though, it doesn’t matter…I feel better, my clothes fit better, and now other people are noticing!

I don’t know why that matters, but it does.

Anyhow…this has really been a great Monday for me; I hope you can say the same about yours.

Now, on to our Ingredient Challenge for July!

As announced yesterday, this month I am challenging you to share your favorite blueberry recipe.

Why blueberries?

Well let’s start with the fact that one cup, one whole cup of blueberries has only 84 calories.  In these 84 calories, you’ll also get 14% of your RDA in fiber, 24% in Vitamin C, and a good dose of Vitamin A, Calcium and Iron. More importantly though, blueberries are rich in anti-oxidants (http://www.nutrition-and-you.com/blueberries.html), so not only will you stay thin and healthy by eating blueberries, you’ll stay young as well! ;)

Sounds like my kind of fruit.

Before I share this recipe, I will say I feel a little guilty over the simplicity of this dish.

My kids suggest that I make a blueberry cobbler, but the main recipe I use has already been shared with you.

My oldest daughter shouted, “MAKE SOME OF YOUR SORBET, MAMA!” To which I said, “I’ve already shared that one, too.”

Then my husband spoke up and said, “make some more of that creamy berry thing you made the other day, that was really, really good.”

Now how could I resist?

So for this Ingredient Challenge Monday, I am proud to share with you the creamy berry thing my husband loved so much.

:) Enjoy!

Print
Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

Ingredients

  • 1 can Whole-Fat Coconut Milk (I prefer Thai Kitchen)
  • 2 c Fresh Blueberries
  • 8 Strawberries
  • 1 Nectarine, or Peach, really any stone fruit would do well in this recipe.
  • ¼ c Unsweetened Coconut Flakes
  • ¼ tsp Cinnamon
  • 2 pinches of Cardamom
  • 1 tiny pinch of Sea Salt

Instructions

  1. First, refrigerate your coconut milk for several hours, overnight is best. Frankly, I always have at least one can of coconut milk in my fridge, just in case.
  2. Place your whipping bowl in the freezer and allow it to chill while you prepare the fruit and the coconut flakes.
  3. Preheat medium sized cast-iron or any other dry skillet over medium-high heat. Let this warm while you prepare your fruit, you’ll be back to it in just a moment.
  4. Prepare fruit by rinsing, drying and slicing strawberries and nectarine. Divide into two bowls and add one cup of blueberries to each. Gently toss fruit together and set aside.
  5. Pour ¼ c coconut flakes into warm skillet, spreading evenly over the pan. Stir gently until flakes are golden in color. Remove from heat and set aside. Resist the urge to take a bite, once you start on these it is nearly impossible to stop.
  6. Remove whipping bowl from freezer and prepare your whipping tool of choice (I prefer my stand mixer for this). Remove coconut milk from refrigerator, open and remove the firm cream from the coconut water below. Sprinkle in cinnamon, cardamom and the tiny pinch of sea salt. Whip cream until desired consistency is achieved. If the cream is too liquidy, return bowl to freezer for 5-10 minutes, check and either return if still too runny or whip once firm but not frozen.
  7. Top each bowl with ½ spiced whipped coconut cream, sprinkle ½ toasted coconut flakes on to each bowl. Serve immediately.
  8. Serves 2
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Are you ready to share your beloved blueberry best?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free.  Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods.  As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

This recipe is also shared with: Wellness Weekends, Slightly Indulgent Tuesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , , ,

Ingredient Challenge Monday Featured Recipe- Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat and ICM Challenge-Ingredient Announcement!

July 8, 2012 By 4 Comments

Months that begin on a Sunday or a Monday seem to mess with me.  Here it is, July 8 and it’s already the second week of the month.

What does that mean?

That means tomorrow is Ingredient-Challenge Monday!

And I almost forgot.

Before I go on and tell you what ingredient we will be playing with this month, I would first like to brag a little about the spectacular recipes we had the opportunity to try last month!

First, these Vegan and Grain Free Strawberry Shortcake Push-Pops are simply amazing.  Even though Danielle was our first entry into the Strawberry Ingredient Challenge, I was pretty certain her recipe would take the cake (pun intended).

And while Danielle did not win our featured recipe spot this month…she was a very close, I almost had to feature two recipes these were so good, winner.

I’m not certain I could select a third recipe to feature.  Maybe it’s because we love strawberries so much, or maybe it’s because all of the recipes were just.that.good. But really, my family enjoyed everything from this Anti-Aging Strawberry Energy Smoothie to this Fresh Strawberry Pie in a Chocolate Crust (oh my!).

But even with several desserts on the list, it was the salads that won us over. (weird but true)

This Asparagus, Strawberry and Basil Salad with Mosto Cotto was very filling and brimming over with summer time flavor.  If you have never tried Mosto Cotto, Janet gives a link where you can purchase your own…as far as balsamic’s go, this is one of my favorites.

I was surprised by the joyous response my children gave when a second strawberry salad graced our table.

I like to include fruits, nuts and all sorts of flavors when I make salad, but there was something about the addition of big, fresh strawberries in each of these salads that made my children smile.

That being said, this Strawberry Arugula Salad with Sweet Cilantro Honey Dressing is a definite winner!

From the coolness of the cucumber to the delightfully green dressing, there is so much to love about this salad.  For once though, I favored a little less garlic than this recipe called for (I am usually a double or nothing type garlic girl).  For my children, especially, 2 cloves of garlic seemed to do the trick, although 4 cloves not only intensifies the flavor, it adds a bit of unexpected spice that will please most grownups.

Two or four, I am pleased to present you with this month’s Ingredient-Challenge Featured Recipe.

Thanks, Heather! xoxo

Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat

Salad ingredients:

  • 4 c. arugula
  • 1 c. sliced strawberries
  • 1 c. chopped cucumber
  • 1 avocado, sliced
  • 1 whole strawberry, fan cut

Dressing Ingredients:

  • 1 c. cilantro
  • 1 c. olive oil
  • 2 T. honey (or agave nectar)
  • 4 cloves garlic

Directions:

1.  Place all dressing ingredients in a mini food processor or Vitamix and blend until smooth.

2.  Place arugula in a bowl and layer strawberries and cucumbers on top.

3.  Fan the avocado slices on top of the salad.

4.  Fan cut the whole strawberry and place on top for decoration.

5.  Drizzle entire salad with dressing.

Serves 4-6

 

Now that you have enjoyed Heather’s delightful recipe, are you ready for this month’s challenge??

With so many summertime options, I really had a difficult time narrowing down one ingredient to play with.  I mean really, watermelon would be great, then there is basil, oh and eggplant or maybe zucchini…but no, when I went through the list of options with my family, it was unanimously decided that blueberries need to be our featured ingredient for the month.

So get ready, break out those aprons and prepare to send your most fabulous gluten-free and dairy-free blueberry recipes my way!

I will have my own blueberry recipe with linky posted late tomorrow, July 9th, and I look forward to seeing you then!

xoxo

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Raw, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , ,

Cherry-Lime Flavored Water

July 3, 2012 By 17 Comments

The last few days have brought some significant changes to my home.

After much discussion, my husband agreed to join me on my second Whole30, which began just a couple of days ago.

Why is this such a big deal?

My husband is a die-hard dairy-loving gluten-eating sugar-binging wonderful man.

Don’t get me wrong…he is fully supportive of our gluten-free household. In fact, once it was realized just how sensitive I am to gluten and how any amount of it in a house with five children was going to find its way into my body, he was the first to say gluten had to go!

That doesn’t mean he stopped eating it though. He just doesn’t eat it at home.

So for him to agree to eat only what I give him and ditch his beloved Monsters and snacks at the local convenience store (yuck!) for an entire 30 days…well, that means a lot!

Forget the fact that I need to wake up an extra 30 minutes earlier to ensure I can feed him a good breakfast before he leaves for work; forget the fact that he protests, often in jest, to the level of health he is now enjoying at every meal (not just dinner anymore!); forget all of this and rejoice with me that he is willing to eliminate the junk and do what is right, both inside and out (at least for the next 30 days but I am aiming for beyond!).

To this point though, I haven’t been able to get my spouse to read either the original e-book The Whole30 Success Guide or our copy of It Starts with Food (ISWF), both written by Melissa and Dallas Hartwig, both containing the vital information regarding Whole30 (although ISWF is far more detailed with both scientific and logical information related to the Whole30 plan. Either way, you are guaranteed a great read).

To counteract this reality, he quizzes me several times a day about what is allowed and what is not allowed, he trusts me to feed him only what is safe and asks me before he eats anything I haven’t directly offered.

His number one complaint? No soda!

Today I stated to him plainly, “You are a sugar addict, a caffeine addict and a carb fiend. I am too. I did this plan all on my own and found success in it. You can do this, I am here to help.”

As a compromise I am doing all I can to offer him drinks, just once a day, that are on-plan but just enough to keep him from getting (as he said) “bored with all this water.”

Today I whipped up a batch of this Cherry-Lime flavored water, first with mineral water then with filtered water.  To my surprise the filter water won him over, although I truly enjoyed the fizz from the mineral water.

Reminiscent of those sugar laden drinks found throughout the southern states, this drink is light and refreshing yet free of all the junk you are trying to avoid. Perfect for your Independence Day celebration, I hope you find as much satisfaction in this as we have!

xoxo

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Cherry-Lime Flavored Water

Ingredients

  • 1 c Fresh Cherries, halved and pitted
  • 1 whole lime, sliced thin
  • 1 liter Mineral or Filtered Water

Instructions

  1. In a large pitcher, using a wooden spoon or the tamper(er?) from your blender, mash together cherries and lime slices, releasing as much of their natural juice as you can.
  2. Cover fruit mixture with water and refrigerate for at least 10 minutes before serving (if using mineral water, I recommend serving as soon after as you can because mineral water loses its fizz very quickly).
  3. Serve over ice.
  4. Makes 4 servings
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This recipe has also been shared on: Allergy Free Wednesdays, Slightly Indulgent Tuesday

Filed Under: Beverages, Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , ,

Ingredient-Challenge Monday: Strawberry Mojito Sorbet (Fruit-Juice Sweetened, Vegan, Raw, Paleo)

June 11, 2012 By 20 Comments

Welcome to Ingredient Challenge Monday!!

As announced yesterday, this month I am challenging you to bring your best strawberry recipe to the table.

Some things you should know…I.love.strawberries. I do! In fact, now that they are in season, I have purchased more than 20 pounds of strawberries in the last month alone (no joke!).  Some have been frozen, some have been turned in to fruit juice sweetened jam while others have been dehydrated (I have about 3 pounds of strawberries in the dehydrator right this moment) and many have simply been eaten and enjoyed by my entire family.

And you know what? According to The World’s Healthiest Foods this little obsession of mine is a good thing! Especially since I enjoy them most in their purest form.

That being said…I didn’t create this challenge to have you all show me how you eat your every-day strawberries. No, I am hoping to see your most exotic, yet healthy strawberry recipes and look forward to trying each and every one of them!

I must admit, I had an extremely difficult time narrowing down which strawberry recipe I wanted to share with you today.

Given that our temperatures have topped 100+ degrees since we returned home from our vacation, I knew whatever I shared needed to be cold if for nothing else than because I wanted something cold!

To solve this, I whipped up several different recipes that I had been trying to perfect and had my kids chose their favorite (yeah, sometimes it’s good having a food blogger for a mom).  Even though I had them test each recipe separately and at different times, even though two of my recipes were very similar and could only be separated by taste, not by sight, without ever discussing it amongst themselves…my kids all selected the same dessert!

I suppose this minty cold concoction is exactly what we all needed today.

For my entry into this month’s Ingredient Challenge Monday, I am proud to present you with my Strawberry Mojito Sorbet!

Enjoy

Print
Strawberry Mojito Sobet

Ingredients

  • 1 c Pineapple Juice
  • 1 Tbs Lime Juice
  • 1 lb Frozen Strawberries
  • 1 c Fresh Mint

Instructions

  1. Place pineapple juice, lime juice and strawberries, in that order, into high speed blender. Blend ingredients together, tampering as needed.
  2. Once smooth, quickly add in fresh mint and blend just long enough to incorporate the leaves, one or two seconds maximum.
  3. Your sorbet should be frozen enough to serve immediately. If you find that it is too soft, simply freeze in a glass bowl, stirring every 30 minutes, until the sorbet is as firm as you like.
  4. Makes approximately 3 cups
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:) Don’t let the simplicity of this recipe fool you, it is extremely decadent!

Are you ready to share your own strawberry sensation?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free.  Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods.  As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

This Recipe is also linked to: Wellness Weekend, Slightly Indulgent Tuesday, Allergy Friendly Friday, Allergy Free Wednesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , ,

May ICM Winner: Coconut Secret Bars from Tessa the Domestic Diva and June’s Challenge-Ingredient Announcement!

June 10, 2012 By 7 Comments

First, I want to congratulate everyone who participated in last month’s Ingredient-Challenge Monday, your coconut recipes were simply amazing!

If you haven’t been by to see everything shared, please do…in addition to the several that were linked in, there were two- late arrivals, one from Kate at Eat Recycle Repeat that is vegan, sugar-free, and absolutely worth exploring; and another from Sandra over at Candida Diet Plan that looks positively delicious! I hope these ladies can join us for this month’s challenge as well.

I really had a difficult time narrowing down my favorites this month, which is a great issue to have!

Our three favorites include this Vanilla Sweet Potato and Kale Curry from Janet at The Taste Space, which I made in our crockpot and subbed out the peanuts for cashews but kept everything else the same.  Positively delicious both as a side-dish or a main course!

Iris from The Daily Diet Tribe shared her Sugar-Free Lemon Custard, and heaven knows I love me some sugar-free desserts.  I didn’t have any kuzu root starch to make her custard with but noted in her comment section that Iris mentioned arrowroot might be a good substitution. For me, this worked perfectly.  Creamy and smooth, this is a dessert I will be making again and again!

Finally though, this recipe for Coconut Secret Bars/Homemade Healthy Mounds Bars from Tessa the Domestic Diva proved to be the overall favorite for my entire family.  Frankly, unbeknownst to her, Tessa had an unfair advantage as I have been craving Almond Joy’s like crazy for several months now and once I completed my whole30 program, which does not allow for any sweeteners of any type-including stevia, this was the first dessert I opted to make.

So very rich that I could only handle one little square, this recipe was exactly what I needed to kill this long-time craving.  My kids not only flipped over this, my husband even proclaimed that these taste just like Mounds bars but couldn’t figure out how given that he knows I don’t use regular sugars.  The coconut nectar in the filling sends these bars over-the-top.

I hope you enjoy this Ingredient-Challenge Monday winning recipe as much as we have and don’t forget to check below to see what the Challenge-Ingredient for June will be, I look forward to seeing more wonderful creations from all of you!! xoxo

Coconut Secret Bars/Homemade Healthy Mounds from Tessa the Domestic Diva

4 cups unsweetened, grated coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons coconut nectar(Tessa says you could also use real maple syrup, honey, or agave)
Roasted whole or slivered almonds (optional) (I used raw and did ½ with, ½ without)

Coating:
1 1/2 cup dark chocolate pieces (I used Enjoy Live Chocolate Chips, Tessa also says that you can sweeten your own baking chocolate squares-the ones with no sugar.  She did a mixture of 6 squares/1/4 cup coconut nectar/40 drops vanilla creme stevia)
1 tablespoon coconut oil

In a food processor (or vitamix), put the filling ingredients and blend  until well incorporated and smooth.  Taste for sweetness, add more if you like.    It is necessary the coconut oil be soft or melted so the mixture blends.   Line an 8 x 8 or similar sized  pan with waxed paper or parchment.  Pour the mixture in and spread around evenly.  If you would like to use almonds, now is the time.  Press them in!   Place the  pan in the fridge or freezer to speed the solidifying process.  Meanwhile, melt your chocolate with the coconut oil.  Once solid, lift the whole chunk out by lifting the paper.  Cut into desired shapes.    Dip each piece in the chocolate, letting the excess drip back before laying it on A Silpat, parchment, or waxed paper to solidify.  Store in an airtight container on the counter or in the freezer. unlike most coconut oil delicacies these are solid at room temp and travel well out of refrigeration.

SHORTCUT?: Tessa has also done these the easy way by spreading the chocolate coating right over the top of the whole pan and forgoing the dipping process!

 

Are you ready for this month’s challenge?

High in antioxidants, low glycemic-value but very sweet, one of the world’s healthiest foods, strawberries are something we can all use a little more of!

Stay-tuned tomorrow to see my personal contribution to this month’s Ingredient-Challenge Monday and learn how to link-in your own strawberry recipe to win your spot as the next featured ICM recipe!

Have a great afternoon, everyone! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , ,

Strawberry Coconut Butter

May 27, 2012 By 16 Comments

I first discovered coconut butter at my local health food store.  Purchased more out of curiosity than anything, one little bite and I was positively hooked!

This Strawberry Coconut Butter came after experimenting with this brilliant Coconut Butter recipe from Lexi’s Kitchen.  Filled with nutrient dense coconut and coconut oil, coconut butter is one of those perfect foods that is loaded with medium-chain fatty acids, lots of fiber, protein vitamins and minerals.

Somewhere between strawberry mousse and strawberry cream cheese, this spread is perfect for your grain-free biscuits (recipe coming soon), grain-free waffles, pancakes or simply straight off the spoon!  However you use it, I hope you find this spread as easy and delicious as we have!

Enjoy!

 

Print
Strawberry Coconut Butter

Ingredients

  • 4 c Unsweetened Shredded Coconut, divided
  • 2 c Strawberries (fresh or thawed if using frozen)
  • ¼ c Coconut Oil

Instructions

  1. Add 3 cups shredded coconut, strawberries and coconut oil to high speed blender.
  2. Blend on high until smooth, tampering as needed.
  3. Add final cup of flakes and blend on high until smooth and creamy.
  4. Transfer to mason jar and store in your refrigerator until ready to serve.
  5. Makes approximately 3 cups.
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Do you have a favorite coconut recipe?  Don’t forget to enter this month’s Ingredient-Challenge Monday, just four days left for you to enter for the chance to be featured on next month’s ICM Ingredient Announcement!

This recipe is also being shared at: Friday Foodie Fix, Wellness Weekends

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