Category Archives: Side Dishes

In keeping with my “Hey ya’ll, it’s SUMMER” theme around here as of late, I bring you a fresh, bright, delicious salad, full of quinoa, cucumbers, tomatoes, parsley, and basil, and a lovely slight heat of fresh jalapeno.

But before we get to that, I have something to confess.

Here it was, Sunday evening. Sunday dinner often revolves around roasting or preparing a whole chicken (usually spatchcocked – it’s easy and delicious that way.). We receive a monthly package from our local rancher, Rehoboth Ranch, which consists of whole chickens, ground beef, a roast, and breakfast sausage, so in an effort to utilize this delicious sum of meats, I try to implement this routine. It works well – we eat the chicken one night, and I use the rest of the meat to top a salad later in the week. (I also save the bones for stock, which, by the way, I am so behind in making…)

Well, this past Sunday, I opted instead to grill the chicken, as it was warm and I didn’t want to turn on the oven to roast it. I made a yummy rub of chipotle chiles, jalapeno, coconut oil and lime and rubbed it all over the chicken and under the skin. This is gonna be tasty, I thought to myself. I heated up the grill, placed the chicken over indirect heat (well, semi-indirect – I had the chicken over low heat, and the other burners on high), and went inside.

And proceeded to distract myself by making some ice cream, and forgot about the chicken. Was it for 15 minutes? 20? I don’t know. I realized it’d been far too long, and I ran outside to check. Too late. My chicken was blackened. Really blackened. Sigh. Operation grilled chipotle lime chicken: FAIL.

I managed to salvage some of the meat, as it wasn’t completely burnt and dry – just the skin was totally black. So much for the rub flavor. That was completely gone. (Guess I’ll have to try that again some other time.) It definitely wasn’t the best chicken I’d ever cooked, let me tell you. I offered up apologies to the hubby more than once. It looked like hell.

The moral of this story? Don’t try to do too much at once.

There was still a highlight to Sunday’s meal, however – this salad. I’d been craving a tabbouleh-like salad for a while, and started to gather ingredients for a traditional version of the dish, when I saw the jalapenos I’d picked up at the farmer’s market, and then eyed the limes. Immediately I made a bit of a detour from my original plan, and instead decided on a more Texas-style version. I’m sure I’m biased, but I believe my version might just be better than the traditional. The jalapeno doesn’t add a ton of heat – just a nice kick. And the lime really brightens, making it sing. And of course, now that it’s summer, I managed to grab all of these items (okay, save the lime) either from my garden or the farmer’s market, so they’re super-fresh. I think that makes such a difference in a salad – the fresher, the better! Even if you don’t have access to a garden or farmer’s market, chances are, the produce at even your local grocery is fresher this time of year, making this an ideal choice.

If you’re tasked with bringing a side salad to a dinner or barbecue this summer, this is a great option. It’s perfect to make ahead of time and will keep (and dare I say, improve) when refrigerated for a few hours before serving. Personally, I was just glad to have it to gobble up, instead of just my overly-blackened chicken. Gotta celebrate the successes when you can, right?

Quinoa Tabbouleh, Texas-Style (gluten-free, vegan, sugar-free)

1 c quinoa, rinsed

1 1/2 c water

1/2 t salt

2 T lime juice

1/4 c extra virgin olive oil

1 garlic clove, minced

1 jalapeno, seeded and diced

2-3 T diced leeks (you can also substitute green onions/scallions)

1 large cucumber, seeded and chopped

2 medium tomatoes, seeded and chopped

1/2 c chopped fresh parsley

1/2 c chopped fresh basil

Salt and pepper to taste

Cook the quinoa by placing it, the water, and the 1/2 teaspoon of salt in a medium saucepan. Bring to a boil and reduce to a simmer. Allow to cook, covered, for 15 minutes. Fluff with fork and remove to a bowl and allow to cool.

Meanwhile, whisk together the lime juice and olive oil. Toss the quinoa with this mixture. Add in the remaining ingredients and toss, combining everything well. Season to taste with salt and pepper.

Refrigerate for at least an hour before serving.

Serves 4-6.

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posted on Tuesday, June 18th, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Main Dishes,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan,Vegetarian No Comments

Nailed it!

That’s totally what went through my head with this recipe. I told my husband last week that I was craving Kraft Macaroni and Cheese. (Doesn’t everyone have these random cravings for nostalgic, refined “crap” foods once in a while?) It’d been forever since I’d had anything close to macaroni and cheese, much less the “real” thing (Kraft or homemade). Last year around this time, I made a “cheesy” grain-free, vegan cauliflower and butternut dish that was a delicious swap for macaroni and cheese. But never had I attempted something that would really replace macaroni and cheese. I wanted, you know, noodles. With a creamy cheesy-like sauce.

So I went for it. I found some brown rice pasta that I enjoy. I grabbed a whole can of full-fat coconut milk, my good ol’ vegan cheesy standby – nutritional yeast – and a few other ingredients, and got to work. What resulted surprised me. It looked and felt very much like the cheese sauce you might find in a boxed macaroni and cheese. It was creamy. Smooth and rich. Orange, even. Only it tasted better. The flavors were more complex, but still cheesy, and still kid-friendly. My oldest son Matt, who really enjoys the simpler flavors of childhood days, commented that this was some good macaroni. (I hadn’t told him that it wasn’t “real” cheese until afterwards.) The kid in me could imagine some sliced up hot dogs thrown in. (My favorite meal when I was about five – no joke!)

Of course, if you want to elevate this to grown-up status, you could certainly put it in a baking dish, top it with some non-dairy shredded cheese, sprinkle some gluten-free breadcrumbs over, and bake for 20-30 minutes. It’d be amazing that way as well.

So embrace your childhood. Make some mac ‘n’ cheese today!

Macaroni and “Cheese” (gluten-free, vegan, soy-free, nut-free)

1/4 c vegan butter or butter-flavored palm shortening

1/3 c chopped onion

3 large cloves garlic, minced

1/4 c potato starch

1 T lemon juice

1 14-oz can full-fat coconut milk

1/4 c nutritional yeast

2-3 T Dijon mustard

2 T tomato paste

1 t turmeric

Salt and pepper to taste

12 oz gluten-free pasta (I used Tinkyada), cooked according to directions on package

Smoked paprika, for sprinkling

Heat the vegan butter or shortening in a medium saucepan over medium heat until melted. Add onion and sauté until translucent, about 5 minutes. Add the garlic and sauté another minute. Add the potato starch and whisk in until thick. Add the lemon juice, coconut milk, and remaining ingredients and whisk in completely, and stir occasionally until the sauce bubbles. Remove from heat and transfer to a blender and blend until smooth. Taste and adjust seasoning as needed. Stir in cooked gluten-free pasta, and serve with smoked paprika sprinkled over.

Serves 4-6.

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posted on Tuesday, May 21st, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Pasta,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan 11 Comments

Okay, well, as you can tell by the photo, this sweet potato is stuffed with more than just that simple radish top pesto I made the other day. (See, I told you it was good for lots of things!) There’s all sorts of delicious, nutritious goodness stuffed in there – specifically black beans, shiitake mushrooms, and red bell peppers. It’s a filling, healthy, meatless mish-mash of flavor. Perfect for a quick little meal, or a side dish – whichever you prefer.

Never stuffed a sweet potato before? Well, don’t you fret – it’s not hard. In fact, this version of a stuffed sweet potato is just one of many (and exists merely as a result of my desire to utilize the available produce hanging out in my fridge). Hallie over at Daily Bites made a Broccoli and Walnut Stuffed Sweet Potato a while back, Gena from Choosing Raw has a super-healthy Kale and Quinoa version, and Kate from Eat, Recycle, Repeat shared a Bacon, Mushroom and Onion version as well as a sweet Chestnut, Apple and Coconut version over at Paleo Parents. Clearly, we love our sweet potatoes out there in the blogosphere!

Personally, I am partial to my version topped with my radish top pesto. That fresh, creamy pesto added a lovely flavor and texture that married all of the other ingredients together wonderfully. Back in the day, I would have reached for cheese as an easy way to achieve that result – now, it’s liberating to find new ways to combine flavors and textures and still satisfy the way cheese used to. I would be lying if I said there weren’t days when I miss cheese, but with flavors like this, those days are few and far between.

Next time you’re looking for an easy meal idea, try stuffing a sweet potato! This version, with smoky beans, sweet bell pepper, and the rich umami of the mushrooms, topped with pesto, is definitely a win in my book.

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes) (gluten-free, vegan, grain-free)

2 large sweet potatoes, baked until tender (bake in 375 degree oven for about 40-50 minutes)

1 T olive oil

8 oz fresh shiitake mushrooms, sliced

1 red bell pepper, diced

1-2 cloves garlic, minced

1 14 oz can black beans (I like Eden Organic), drained

1 t ground cumin

Salt and pepper to taste

Radish Top Pesto

Bake sweet potatoes. While they are baking, add olive oil to a skillet over medium heat. Add mushrooms and bell pepper. Saute until the mushrooms soften, about 3-4 minutes. Add garlic and sauté another minute or until garlic is cooked through. Season with salt and pepper to taste. Remove from heat and set aside.

In a small saucepan, heat black beans over medium-low heat, adding ground cumin, and salt and pepper to taste. Stir occasionally until warmed through.

Once sweet potatoes are baked through, cut a slit in each sweet potato. Open enough to expose a good amount of the flesh inside. Season with a bit of salt, and then top with mushroom-red pepper mixture and black beans. Finally, top with a healthy dollop of radish top pesto.

Serves 2.

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posted on Monday, April 29th, 2013 by altawrites Posted in Beans,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan,Vegetables,Vegetarian 2 Comments

Who doesn’t love scalloped potatoes? While I’m not the biggest potato fan out there, (I could take or leave a regular baked potato, and mashed potatoes aren’t really a big deal to me. I know. What kind of crazy person am I?) I do love creamy, cheesy scalloped potatoes with their rich flavor and that lovely, browned top. But I can’t handle dairy anymore, so for the longest time, my life has been devoid of all scalloped potatoes.

That is, it was. This vegan scalloped potato recipe, now in my repertoire, is ready to go for all of those important meals (such as Easter, Christmas, Thanksgiving, etc.) or even for a nice Sunday dinner.

I’m sharing this recipe (and entering it into the So Delicious Recipe Contest) so that perhaps you, too, can enjoy scalloped potatoes once again, sans dairy. These potatoes are what you crave in scalloped potatoes – creamy, rich, golden brown on top. Full of flavor without being full of cheese. In fact, I think it’s time I find a reason to whip up another batch. If I’m nice, I might decide to share. The jury’s still out.

Scalloped Potatoes (Gluten-Free, Vegan)

About 3 lbs gold potatoes (Yukon Gold works well) peeled and sliced thin ( I used a mandoline)

3/4 c So Delicious unsweetened coconut milk beverage

1 c vegetable broth (chicken broth can be used)

2 T vegan butter (I used Earth Balance)

2 T arrowroot starch

2 T sweet white rice flour

2 T nutritional yeast flakes

½ t onion powder

¼ t garlic powder

½ t dry mustard powder

¼ t white pepper

¼ t nutmeg

3 T mayonnaise (vegan mayonnaise to keep it vegan; regular can be substituted)

¼ c white wine

1 T lemon juice

Salt to taste

Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used a dish that was 7X11 inches.)

Combine potatoes, coconut milk beverage and broth in a saucepan. Simmer until potatoes are tender, about 5 minutes. Drain, reserving milk mixture. (Use a sieve and a bowl underneath to catch the milk.)

Clean out saucepan and add vegan butter. Melt over medium heat and add in arrowroot starch and sweet white rice flour, whisking for 30 seconds or so, to cook the flour. Add back the milk mixture, the nutritional yeast flakes, onion powder, garlic powder, mustard powder, pepper, nutmeg, mayonnaise, and white wine. Continue to whisk until smooth. Continue heating and whisking until thickened. Remove from heat.

Layer about half of the potatoes in the bottom of your prepared baking dish. Pour half of the sauce over this layer. Press down the potatoes to make sure the sauce covers them all around. Add the remaining potatoes and pour the rest of the sauce over the top. Press again to ensure the sauce covers the potatoes.

Bake for an hour or until potatoes are browned on top and tender throughout. Serves 8.

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posted on Friday, April 5th, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Side Dishes,Vegan,Vegetables,Vegetarian 3 Comments

I know it’s not really the height of sweet potato season. That being said, it’s sweet potato season around our house for much of the cooler months. Plain and simple – they’re healthy, easy, and we love them. Most often, we enjoy them in the form of a sweet potato puree. Of course, as evidenced by this recipe, we often end up with leftovers. That’s when I get creative.

In fact, I was so excited by the crust from that quiche that I’ve since been playing with the recipe, coming up with various ideas based on the same theme. In fact, I made sweet potato puree just so I could have “leftovers” for this flatbread. I highly suggest you do the same. This flatbread is that good. It’s perfect with a salad, but really shines alongside a soup, or even roast chicken with some gravy or au jus, so you can use it to mop up the soup or some sauce. You could definitely use it as a pizza crust. Whatever you do, you’ve gotta try it out.

Sweet Potato and Rosemary Flatbread (gluten-free, dairy-free, soy-free)

2 egg whites

1 egg

1 T psyllium husk powder

1 T ground flaxseed

1 c sweet potato puree (follow instructions on how to make sweet potato puree here, omitting maple syrup)

2 T coconut butter* (also called creamed coconut or coconut cream concentrate)

1/2 c white rice flour

1/2 c blanched almond flour (I used Honeyville)

1 t kosher salt

1/2 t baking powder

1 T chopped fresh rosemary needles

Additional coarse salt for sprinkling

Preheat oven to 375 degrees. Place a piece of parchment paper on a baking sheet. Set aside.

In a large bowl, whisk together the eggs. Add the psyllium husk powder, flaxseed, sweet potato puree and coconut butter (warm this a bit if it is too hard) and stir until well-blended. In a separate bowl, whisk together the rice flour, almond flour, salt, and baking powder. Stir the dry ingredients into the wet until well-blended. Transfer the dough to the prepared baking sheet and press out evenly into a rectangle about 12 inches long and 8 inches wide. If the dough sticks to your fingers, oil them with a little olive oil before pressing. Sprinkle a bit of salt over the top.

Bake in preheated oven for 20 minutes, or until the bottom is browned and the middle springs back when pressed lightly. Allow to cool for a few minutes, and cut into 8 pieces. (I found using a pizza cutter to be the easiest way to do this.)

Enjoy!

*NOTE about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.

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posted on Monday, March 18th, 2013 by altawrites Posted in Appetizers,Baked goods,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Refined Sugar-Free,Side Dishes,Vegetarian 12 Comments

Potato salad is a staple side dish in just about any household. I’ve had many versions – salads heavy on the mayonnaise, versions with a ton of pickles and yellow mustard (like my Mom’s recipe), German-style potato salad, and I’ve even made a dill and caper salad for a Daring Cooks’ challenge. I imagine that there are as many recipes for potato salad as there are summer barbecues in the United States.

But what if you are trying to stay away from potatoes? Many people on gluten-free diets also steer clear of nightshades as well in order to keep inflammation down. Many people following a paleo diet also stay away from potatoes. In those cases, how do you satisfy that potato salad craving? If you’re like me and a) have several turnips lying around from your local box and b) are looking for a unique twist on this traditional comfort food, this might just be the answer to a “no potato/faux-tato” salad!

I’ve used turnips before as stand-ins for traditional potato dishes, like in this turnip-rutabaga mash. They’re a great budget-friendly root vegetable, and one that stands up to longer-term storage quite well. They’re tasty in pickles and are lovely roasted. But I do believe that this salad has become my new favorite way to enjoy them.

Of course, part of what makes this salad so bright and fresh (even when it’s still winter, and bright and fresh aren’t descriptors for much of our food this time of year) are the pickled red onions. Many times, I forget how a simple pickle can transform a creamy, heavier dish into something that really pops. The tart, sour taste of the pickle balances out the fat in a creamy sauce so perfectly. Such is the case with these simple pickled red onions. They’re not just good for this salad, though – I enjoyed them on top of some pork carnitas the other day, and I can imagine they’d be wonderful on a burger or to garnish a pot roast. The recipe makes plenty, so you’ll have some for enjoyment on all sorts of dishes.

But back to this salad. It’s a relatively simple mix of some of my favorites – a good, grainy mustard, homemade mayonnaise, bacon, and the red onions. You get a mouthful of creamy, salty, piquant, sweet and sour, all in one bite. Pair this with some barbecue, with roast beef, or with a good soup, and you have a delicious, simple comfort food. In fact, this is my contribution to this month’s Go Ahead Honey, It’s Gluten Free! – Comfort Foods. (It’s not too late to join us, either! Just check out how to participate here.) This salad will definitely show up at a future barbecue around these parts, as I gear up for spring and break out my smoker!

Turnip Salad with Grainy Mustard, Bacon and Pickled Red Onions (gluten-free, grain-free, paleo-friendly)

4 c diced turnips

3 slices bacon, diced

¼ c mayonnaise (I used homemade, based on this recipe)

¼ c coarse/grainy mustard

½ t freshly ground black pepper

Salt to taste

3 T diced pickled red onions (recipe below)

¼ c chopped fresh flat-leaf parsley

Bring a large saucepan of salted water to a boil. Add turnips and reduce to medium-high heat. Boil until just tender, about 5 minutes. Drain turnips and allow to cool.

Meanwhile, heat a large skillet to medium heat and add bacon. Cook bacon, stirring every minute or so, until crisp. Remove and set on paper towels to drain.

In a large bowl, combine mayonnaise, mustard, and black pepper. Add the turnips and bacon and toss well to combine. Add salt if needed and toss again. Cover and refrigerate until chilled, 2-3 hours.

Once chilled, add the pickled red onions and parsley and toss again. Serve.

Serves 4-6.

(This recipe makes a lot more pickled onions than are needed for this salad. Enjoy these onions on burgers, in other salads, on tacos, or as a garnish on top of rich, heavier dishes such as pot roast or chili.)

Pickled Red Onions (gluten-free, vegan)

¾ c apple cider vinegar

¼ c red wine vinegar

2 T lime juice

1 T natural cane sugar (for vegan) or honey

1 T kosher salt

1 bay leaf

½ t black peppercorns

½ t cumin seed

½ t coriander seeds

½ t whole allspice

1 large or 2 medium red onions, sliced thinly

Combine everything but the onions in a medium saucepan and whisk together. Add the onions and bring to a light boil over medium-high heat. (It’s okay if the onions aren’t covered by the liquid at first. They’ll cook down.) Reduce to low and partially cover. Allow to simmer for 15 minutes, stirring occasionally, until the onions are soft but not falling apart. Transfer the onions and liquid to a glass lidded container or a jar and allow to cool completely. Store in the refrigerator for up to 2 weeks.

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posted on Wednesday, February 20th, 2013 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Refined Sugar-Free,Salads,Side Dishes 14 Comments

beets harvested from my garden

Do you love beets? Wish you loved beets? Today over at The Balanced Platter, I’m sharing some reasons to love these beauties, as well as a collection of delicious beet-ful recipes, guaranteed to turn even the beet-averse into beet-lovers. Head on over and check it out!

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posted on Tuesday, February 12th, 2013 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Side Dishes,Vegan 2 Comments

When it gets cooler, I start to crave cooler-weather vegetables. Usually that means pumpkin and winter squashes, but brussels sprouts are also on that list. It might sound somewhat odd, but they remind me of Thanksgiving. It seems as though often someone brings brussels sprouts for Thanksgiving dinner, and while they’re often looked over, as people tend to gravitate towards the turkey, stuffing, mashed potatoes, and pie, I love them. When I found a nice healthy stalk at our brand-new Trader Joe’s and knew I just had to have them.

During the week, I tend to take a minimalist approach to vegetables. They’re often simply steamed, with a sprinkling of salt and pepper. But this time, I wanted a little more. With minimal additional effort – some proscuitto, dijon mustard and a touch of honey - these brussel sprouts were transformed into a comforting, satisfying little side dish that still retained its freshness and vibrancy. And honestly, with proscuitto, dijon, and honey, how can you go wrong?

And I can’t promise anything, but telling your brussels sprouts-hating husband/wife/kids that there is proscuitto in here might just change their mind!

Dijon Brussels Sprouts with Proscuitto (gluten-free, dairy-free)

1 stalk brussels sprouts (or about 4-5 cups worth)

1 t olive oil

1/2 oz proscuitto, chopped

1 T dijon mustard

1 t honey

salt and pepper to taste

Place the brussels sprouts in a pot fitted with a steamer insert (or in a steamer basket) and steam until bright green and just tender enough to be pierced by a fork, about 5-7 minutes. Remove and set aside.

Empty the pot and dry it out (or get another medium saucepan or skillet) and add oil. Heat over medium heat and add proscuitto. Cook proscuitto, stirring, for a minute or two or until crispy. Add back the brussel sprouts and stir. Lower the heat to low and add dijon mustard and honey. Stir to coat completely, and season with salt and pepper to taste.

Serves 4-6.

Interested in learning more about traveling while gluten-free? Join us in a Live Chat on Thursday, October 4, 2012 at 9PM EDT at Udi’s Gluten-Free Living Community to discuss tips on successful gluten-free travel!

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posted on Wednesday, October 3rd, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegetables 6 Comments

I mentioned before that we’ve gotten quite a few beets in our CSA share – we get a bunch each week. I love beets, but I’ve been running out of ways to prepare them. I’ve made lacto-fermented beets, I’ve roasted them, I’ve thrown them in salads, I’ve made truffles with them, and I’m even trying to figure out how to bake with them. But still, there are more beets.

Did you know that beets are a wonderful powerhouse of nutrition? According to The World’s Healthiest Foods, beets are a great source of betalains, which provide antioxidant, anti-inflammatory, and detoxification support. They also are a great source of folate, manganese, and fiber, as well as other vitamins. I personally love them for this, but more importantly, for their flavor.

I didn’t always enjoy beets though, and I know there are many out there in the “eww, beets” camp. My experiences with beets as a child were rare, but when I did encounter them, they were canned. Blah. When I became an adult, however, I tried them again, and found that fresh beets are sweet and bursting with flavor. They also taste much different when roasted vs. steamed, and again are entirely different raw. If you’ve been a beet-hater most of your life, I encourage you to try them again – you might find there is a way you can really enjoy these beautiful veggies.

This simple slaw is one unique way to try them again. I’m not sure if you can call this a “slaw” – the ingredient list is much shorter than traditional slaws, and the only resemblance to a slaw ultimately is the fact that the beets are shredded. But I’m calling it a slaw, so it’s a slaw.

Even though the ingredient list is short, the flavors are full, fresh, and bright. The lovely part about this slaw is that those other ingredients transform the beet flavor into something less “earthy” – an attribute some beet-aphobes dislike about beets. The beets are a bit sweet, the lime a bit tart, and the pepper brings a bit of heat. I personally love the cilantro, which really bumps that “ooh, it’s summer!” freshness factor. If you’re anti-cilantro, you could opt to replace it with parsley or maybe even some mint. Basil might even play nicely.

This little slaw is delicious on its own, but I personally enjoyed it on top of my salads throughout the week. It was easy to throw together and lasted for several days, making it a convenient way to get more nutritious raw veggies into my diet. I might just make it again, seeing as how there are still beets to be had in my refrigerator, and it’s getting too hot to turn the oven on!

Raw Summer Beet Slaw (gluten-free, vegan)

2-3 large beets, peeled and shredded

1/4 c thinly sliced red onion

2 Anaheim chiles, seeded and diced (can substitute other chiles, just be mindful of the heat if you use jalapenos or serranos)

1/3 c chopped fresh cilantro

Juice of 1 lime

Salt to taste

Toss together all ingredients and season to taste. Refrigerate until ready to serve. Will keep for a few days in the refrigerator.

Have other ideas on how to keep the kitchen cool while making a healthy meal? Share at Udi’s Gluten-Free Living Community!

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posted on Monday, June 18th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Salads,Side Dishes,Vegan,Vegetables,Vegetarian 8 Comments

Do you miss comfort foods such as macaroni and cheese? Doesn’t everyone?

Today over at The Balanced Platter I’m sharing a healthy, vegan and grain-free cauliflower dish that has lovely creamy “cheesy” qualities to it, without the dairy. All the happiness of comfort foods without those negatives such as intestinal discomfort or lack of nutrients!

Head on over to check it out!

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posted on Tuesday, May 8th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Side Dishes,Vegan,Vegetables,Vegetarian 2 Comments