Category Archives: Vegetables

BELA Sardines: Sardine And Wilted Mustard Greens Salad (And A Giveaway!)

This giveaway is now closed. Renata, commenter #3, is the winner of the gift box of BELA sardines! Congratulations, Renata!

An alternative title to this post could be “How To Make A Healthy Meal in 10 Minutes Or Less.” Because truly, this meal took about 5 minutes to make. That’s it. It’s a perfect mix of nutrient-rich vegetables and quality protein, not to mention the excellent dose of omega-3 fatty acids and calcium. The fact that the colors and flavors are so vibrant certainly doesn’t hurt matters either. It’s pleasing to the eyes and the taste buds!

This dish originated from a combination of sources. One, it was late and I didn’t have much time to prepare a meal. Two, I was about to head out of town, and didn’t have much in the way of groceries, save a few veggies (These gorgeous purple mustard greens, and a tomato) I needed to use up from my CSA share before I left. Three, I was contacted several weeks back and was asked to review these BELA Sardines. So I took this as an opportunity to compose a healthy, quick meal, and it turned out to be quite the success.

I opted to cook the mustard greens slightly to temper their spice. This left them with plenty of peppery bite, which played well with the briny capers, the sweet tomato and onion, and the bright and fresh lemon and basil. Of course, the sardines truly were the star of the show. I used the ones lightly smoked in tomato sauce (in keeping with the Mediterranean-style theme), and the slightly smoky flavor was intensely satisfying! I’d definitely make this quickie meal again.

I’m sure that many of you reading this post are stuck on the whole “sardine” thing. It seems a lot of people are turned off by the little fishes in a can. I’m here to tell you – the BELA sardines are quality stuff. If you are a sardine newbie, or if you’ve previously tried them and didn’t like them, try these. They’re fresh-tasting, and they offer several flavors (like tomato sauce or lemon) that can help ease you into the world of sardines.

After all, sardines are so good for you. They’re high in omega-3 fatty acids, vitamin D, vitamin B12, calcium, and are a great lean source of protein. Since they are a smaller fish, they’re more sustainable, and they are also lower in mercury and other contaminants. They’re also much less expensive than other omega-3-rich fish such as salmon and tuna. I love to keep a few cans stashed in my pantry for quick meals like this, or for when I’m packing my lunch at the last possible second. It gives me peace of mind knowing I have something on hand when I’m rushed that nourishes my body, rather than the typical junk food that’s so easy to reach for.

Would you be interested in winning a sampler pack of BELA Sardines? Yes? Well, today is your lucky day! I’m giving away a pack of assorted flavors to one of my readers! All you have to do is leave me a comment below telling me how you’d like to enjoy your sardines.

One winner will be chosen at random at the close of the contest, which will end at 11:59PM Saturday, October 6, 2012. Winner must be at least 18 years of age.

And now, onto the “Healthy Meal In 10 Minutes or Less” recipe!

Print Recipe

Sardine and Wilted Mustard Greens Salad (gluten-free, dairy-free, paleo)

1 t olive oil

1 bunch mustard greens (I used these purple mustard greens, which are a tad milder than regular), chopped if desired

1/4 c thinly sliced red onion

1 t capers

Salt and pepper to taste

1 small tomato, cut into wedges

Juice of 1/2 lemon

1/2 tin BELA sardines in tomato sauce

1 T chopped fresh basil

In a large skillet, add the olive oil and heat over medium heat. Add the mustard greens, onion, and capers and saute for 2-3 minutes, or just until the greens have wilted. Season with salt and pepper. Remove from skillet and set on plate. Top with tomato and sprinkle with lemon juice. Top with sardines and garnish with basil.

Serves 1.

What are some ways you make sure you get your dairy-free calcium? Join in the conversation over at Udi’s Gluten-Free Living Community!

posted on Tuesday, October 2nd, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Salads,Seafood,Vegetables 16 Comments

Thai Basil Guacamole

Sometimes, missing an ingredient forces you to think outside the box. For example – I made plans to make beef fajitas/fajita salad (this means fajitas for the hubby, a salad for me) for dinner last night. I marinated the skirt steak the night before, so I was good to go. Or so I thought. When starting my prep work, I realized I didn’t have cilantro. I’d used what little I had in my marinade. How could I made the required (yes, it’s required!) guacamole without cilantro? I adore the freshness that it adds, and I’ve simply omitted that ingredient before and have been disappointed. Not wanting to go to the store (after all, I had this Live Chat to attend to in less than an hour – by the way, you can read the entire chat through this link if you missed it), it suddenly occurred to me.

Why not use some of the bountiful supply of Thai basil growing in my garden?

So I dashed out to cut a bit of basil (it’s been growing like crazy lately!) and tossed it in. The result?

A unique, but pleasantly bright and fresh new guacamole!

I love that Thai basil has anise-y flavor to it, different than the sweeter Italian basil (that is also taking over my garden), allowing the guacamole to really pop.

This might just be my new favorite way to enjoy guacamole.

Print Recipe

Thai Basil Guacamole (gluten-free, vegan, sugar-free, soy-free)

2 avocados (or 1 extra-large avocado)

1 T finely chopped red onion

1 garlic clove, minced

1 jalapeno, seeded and minced (you can cut back the amount of jalapeno if yours is really hot or you’re not a fan of heat)

1 T chopped fresh Thai basil

juice of 1/2 lime

Salt to taste

Cut the avocados in half and scoop out the flesh into a medium bowl. With the tines of a fork, mash the avocado until no large chunks remain. Stir in the remaining ingredients, seasoning to taste.

Serve immediately, or cover with plastic wrap (pressing the plastic wrap so that it makes contact with the guacamole entirely) and refrigerate for a few hours.

Serves 4, unless you have real guacamole fiends, and in that case, 2.

posted on Wednesday, August 29th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 22 Comments

Adopt A Gluten-Free Blogger: And Love It Too!

Guess what time it is, kids! Time for another Adopt A Gluten-Free Blogger post!

Adopt A Gluten-Free Blogger (which I’m hosting this month – yippee! You can still sign up, by the way…) is a blog event originally created by Sea at Book of Yum, in the interest of allowing gluten-free bloggers the opportunity to get to know one another better.

Seriously, I love this event. You see, all of us in this event are gluten-free for a myriad of reasons, and some are “free-from” other foods, such as dairy, eggs, grains, soy, and so on. But the way we all go about nourishing ourselves, indulging ourselves, and creatively coming up with ways to enjoy “safe” versions of foods we once loved is unique. Adopt A Gluten-Free Blogger gives us an opportunity to crawl inside another gluten-free blogger’s head, so to speak, by way of making one or two of their recipes, giving us a glimpse of their ingenuity.

Sunny of And Love It Too!, my adoptee for this month, is definitely not short on ingenuity.

It’s almost a necessity to be creative in her home. With five kids, a husband, two dogs, and a mother-in-law, plus multiple food allergies/intolerances throughout the crowd, I’m sure she constantly has to be on her game to keep everyone satisfied.  And from the looks of things, she is. For example, this month she is hosting a Healthy Lunchbox series, where every day a different blogger shares tips and/or recipes for healthy lunchboxes. And she still finds time to whip up a roasted tomato tart or a Chinese chicken salad.

I opted to try two of her genius recipes. The first was her roasted red pepper paleo hummus, pictured at the top of this post. While hummus is a gluten-free dish, I still can’t eat it – my body doesn’t like chickpeas one bit. So I’ve remained hummus-less for a while now. So when I saw this hummus, which used cauliflower instead of chickpeas, (hence the reason this recipe is genius) I knew I just had to give it a whirl. Oh, my, I was in heaven! The cauliflower transforms into a nuttier, creamier version of itself once roasted, and the end result is a flavorful, creamy dip, perfect for raw veggies, or your favorite gluten-free cracker. I will be hummus-less no more – this stuff is determined to become part of my regular lunchbox routine.

Next on my list to try – Sunny’s vegan sweetened condensed milk. In the interest of full disclosure, I’ll have to say I’ve made this before. But because I love you guys and wanted to share it with you (who am I kidding? I just wanted an excuse to make more of this stuff!), I made it again. It’s simple – you add the ingredients into a saucepan (make sure it’s big enough so that it won’t boil over – not that I’d know about this or anything) and heat, whisking pretty often, until reduced by half or so. That’s it. Then you’re ready to stir this stuff into coffee (which is what I love to do) or bake with it. Or eat it with a spoon. I won’t tell.

Be sure and check out more of Sunny’s recipes while you’re on her site, and keep in touch with her Healthy Lunchbox series. Even if you don’t have kids, there are some great ideas for adults. I’m taking some of them to heart for my own lunches!

posted on Sunday, August 26th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 8 Comments

Chocolate Banana Avocado “Milkshake” – and a Silk Giveaway!


It’s late summer in Texas. This is the time of year when I’m SO over the heat. I shouldn’t complain – it’s not like we’re experiencing 40+ days of 100-degree temps around here like we did last year. We’ve had SOME rain. But still, the heat drags on a bit longer than I’d like.

This means I still try to avoid turning on the oven, so there isn’t much baking going on. However, there are times when a sweet treat is necessary – like when you’re entertaining a crowd of little ones, and they’re ready for a good snack. If that sweet treat can be good for you and satisfy the fiercest of cravings, then I consider that a win.

This decadent dairy-free chocolate “milkshake” is just that. Creamy, cool, and full of chocolatey goodness, no one would guess this baby is packed with healthy fats, fiber, protein, potassium, and tons of vitamins, without any inflammation-causing dairy or sugar. Fool your taste buds and fool the kids.

How did I do this without ice cream or milk? Easy!

Enter Silk. I knew of Silk’s products before I was dairy-free, but as far as I knew, they only made soy milk. However, in the past few years, they have greatly expanded their selection. Now, you can buy almond milk, coconut milk, and even organic soy milk. I’m a big fan of the unsweetened varieties – I’d much rather add my own healthier, natural sweeteners whenever possible. It’s wonderful that Silk provides that selection. I also love that their non-dairy milks still provide a full mouthfeel – they’re not watery like some can be. This is essential when you want a creamy “milkshake”. (Silk-shake? You could totally go so far as to call it that!)

To bump up the creaminess even more, I added frozen banana and avocado. Frozen bananas are a common ingredient in our home – we always end up with overripe bananas, so I peel them and break into chunks and freeze. This way, there are always bananas available for smoothies and treats like this. As for the avocado, don’t freak out. The end result isn’t green (as you can see), and the flavor of avocado isn’t present. It simply provides some excellent healthy fat and an excellent texture. For even more nutrition and a thicker shake, chia seeds are key. They provide omega-3′s, fiber, and protein.

But enough about the nutritional aspects – it’s time for a chocolate indulgence! Gather the kids after an afternoon of swimming or sports, and celebrate “chocolate milkshake time!”

Creamy Chocolate “Milkshake” (gluten-free, vegan, refined sugar-free)

Makes 2 servings

1/2 ripe avocado

1 banana, frozen

3 Medjool dates, pitted

1 T ground chia seeds

2 T cocoa powder

1/4 t cinnamon

1/2 t vanilla extract

1 1/2 c unsweetened Silk non-dairy milk (such as organic soy milk, almond milk, or coconut milk)

2-3 ice cubes

1-2 T cacao nibs (optional – probably preferred by adults more than children)

In a high-powered blender, blend all ingredients until smooth and creamy. Pour into glasses, top with cacao nibs, and serve with a straw or a spoon.

For more fun “Silkology” blended and mixed dairy-free treats, check out Silk’s Facebook page and “Like” them!

Silk inspired me to think outside of the bowl with their new Silkology-inspired drink recipes. Tell me something new you want to try this summer when entertaining to win a Silkology prize package.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Official Sweepstakes Rules.

posted on Monday, August 6th, 2012 by altawrites Posted in breakfast,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian No Comments

Adopt A Gluten-Free Blogger: Beyond The Peel

It’s time for another rendition of Adopt A Gluten-Free Blogger! This month is being hosted by Sunny of And Love It Too - and there’s still time to sign up – deadline is tomorrow, July 28th – so if you want to participate, leave Sunny a comment on her sign-up post and you’re in! If you are interested in signing up for August, check back here – I’ll be hosting!

This month I decided to adopt France and Joshua from Beyond The Peel. Their blog, videos, and book all focus on providing easy ways for you to fit delicious, healthy, whole foods meals into your life. If you’re a frequent reader of my blog, you’ll know I’m a big fan of delicious, healthy, and whole foods – and easy is always a goal! Needless to say, this is my kind of blog. While all of their recipes are not gluten-free, many are (you can check out the gluten-free selection here). And just as promised, many are easy and have short ingredient lists. (Like 5-minute 4-ingredient protein bars – how awesome is that?) Even more, they all look absolutely terrific.

I opted to make her Chipotle Corn and Zucchini Salad, since corn and zucchini are everywhere at the farmer’s market right now. And because chipotle is one of my most favorite ingredients ever. This salad is fresh-and-bright meets smoky-and-spicy, a.k.a. a southwestern party of flavors. Sweet corn, fresh mint, crunchy celery, tender zucchini, and lime juice brought a lovely summer flair, and that chipotle oil really sealed the deal with a touch of heat. (While I know I’m a bit of a chile-head, the heat level in this salad is mild enough for even the most timid.) I made it to accompany grilled chicken one night for dinner, and happily munched on leftovers throughout the next few days.

Also on my menu for this weekend – these pork and kale tacos with cherry-cilantro salsa. I just scored some organic cherries yesterday, and the photo was so enticing, I just knew this dish was in my future. I’m sure there will be very few leftovers on this one!

And if I need a sweet treat, I definitely think this almond butter banana fudge is on order. Anytime something healthy can satisfy my sweet tooth, it’s a win-win!

Beyond the Peel is another excellent resource for healthy, whole foods cooking, so definitely check it out!

 

posted on Friday, July 27th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Quick and Easy,Refined Sugar-Free,Salads,Vegan,Vegetables,Vegetarian 6 Comments

Roasted Chile Salsa Verde

For weeks, I’ve been receiving more chiles and tomatillos than I can manage in my CSA share. Serranos, cherry peppers, jalapenos, banana peppers, and Big Jim (a.k.a. Hatch or Anaheim) chiles all make their way into my kitchen. In addition, I planted Big Jim and sweet bell peppers in the garden, so I’m collecting even more when I venture outside each day. And what does a person do when confronted with too many chiles and tomatillos?

Make salsa, of course.

I’ve made three batches of this stuff so far this summer, plus a batch of tomato salsa. If more tomatillos make their way into my share, I’m sure more salsa will come. I love it – we often enjoy tacos for dinner, and I spoon copious amounts of it on top. I stir it into zucchini dishes, throw it in my eggs, and I even use it as salad dressing. The surplus is frozen (I don’t always feel up to canning), so I can enjoy the fresh taste of summer in January when I’m tired of winter squash and potatoes.

In case you’re wondering, yes, I’ve shared a salsa verde recipe before. This one, however, is a touch different, because of the variety of chiles used. This time around, I threw a ton of chiles in the salsa – banana peppers, Big Jims, and a few serranos just for heat. But I also roasted those chiles (and the tomatillos) for a subtle, smoky sweetness. (Have you ever eaten a freshly roasted tomatillo? It’s amazingly sweet.) A quick blitz in the food processor, a pinch of salt and a taste or two, and this salsa was born.

I still am finding ways to use up more chiles. I roasted two baking pans full of Big Jims this weekend and put them up in the freezer. They’ll come in handy for any number of recipes (like Peach Hatch Chile Cobbler). I also threw a bunch of cherry peppers and jalapenos into a brine to pickle them – we’ll see how that turns out. I also put up some habanero-pear jam yesterday afternoon (yes, I’ll share the recipe soon, I promise!). And there are still peppers hanging about in the kitchen. It’s a nice problem to have, if you ask me!

Roasted Chile Salsa Verde

2-3 lbs tomatillos, husks removed

1 large yellow onion, peeled and sliced in half

6 large cloves garlic, peeled

5-6 banana peppers

4-5 Big Jim peppers

2-3 serrano peppers

Juice of 1/2 lime

large handful of cilantro, chopped (about 1/4-1/3 cup)

Pinch or two of ground cumin

Salt to taste

Line a baking sheet with foil, and turn on the broiler. Place the tomatillos, onion (cut-side down), garlic cloves, and peppers on the baking sheet and place under the broiler. Broil until the skins of the peppers and tomatillos blacken (about 5 minutes, depending on your broiler – don’t wander too far off!), and turn over with tongs. Broil the other side until blackened. Remove baking sheet and place chiles into a large bowl. Cover the bowl with foil or plastic wrap and set aside for 5-10 minutes to cool. This will allow the residual heat to “steam” off the skins of the chiles, making for easy peeling.

Place the tomatillos, garlic cloves, and onion in the bowl of a food processor. Once chiles have cooled, remove the stems, skins, and seeds from the chiles (plastic gloves might come in handy here, especially if you don’t wish to feel the heat of those chiles later when you decide to scratch your eye!), and place the chiles into the food processor. (You may not be able to get the skins off on the smaller chiles, such as the serranos – this is fine, just throw them in.) Pulse the processor as many times as necessary to break down the vegetable pieces into small bits. Add the lime juice, cilantro, cumin, and salt and pulse again. Taste and adjust seasoning – does it need more lime juice? More salt? Add a bit more as needed and pulse again to blend.

Store in glass jars in the refrigerator for about a week, or in the freezer for up to 6 months.

Print Recipe

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Monday, July 16th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables 12 Comments

Grilled Stuffed Portobello Mushrooms (Gluten-Free, Vegan)

Today we are continuing with the leave-the-oven-off theme at the Tasty Eats At Home household. While I did have the oven on for a while this past weekend (in order to bake some rhubarb-walnut muffins – and yes, I’ll share the recipe with you soon!), it was quickly becoming clear that the air conditioning wouldn’t be able to keep up with the increased heat. So when dinnertime came around, I opted to use the grill. Sure, I’d break a sweat outside while cooking, but I could come back inside to a cool house. That makes it totally worth it. Besides, grilling means less cleanup afterwards. It’s a win-win.

Contrary to popular belief, grilling doesn’t always have to involve a big hunk of meat. I often love to grill vegetables (squash and eggplant are delicious on the grill!) and even fruit. Portobello mushrooms, however, really shine when grilled. They take on that smoky, deep, flavor and a deliciously chewy, almost meaty texture. I could eat my weight in portobello mushrooms, I love them so much. Grilling them is my favorite way to prepare them.

I opted this time to do more than just simply season and grill them (which is wonderful, of course). This time, they needed a bit more flair, and they needed to be elevated to “main course” status. I started by cooking down a bit of chile, garlic, and tomatoes for a big punch of flavor. I tossed in some fresh spinach to wilt, and crumbled tofu. Tossing a bit of fresh tarragon leaves into the stuffing at the last minute would provide that lovely, light, fresh flavor that would compliment the earthiness of the mushrooms. All of this took mere minutes to prepare, and then the mushrooms were ready for the grill.

A definite bonus when grilling veggies instead of a burger or steak? No flare-ups. These mushrooms grilled away happily at a consistent temperature. I felt comfortable walking away for a few minutes,  knowing they would be fine while I cleaned up in the kitchen.

The verdict? These are so delicious, I imagine they’d even convert meat-eaters. The tofu makes a delicious stand-in for a creamy cheese, but I really loved the combination of the spicy chile and the fresh tarragon. Normally, stuffed mushrooms are a heavy, decadent dish – this is a light, summery interpretation that’s entirely free of gluten and dairy. I’m thinking these will be a repeat dish at my house throughout the season.

Grilled Portobello Mushrooms with Tofu, Chiles, Spinach, Tomatoes, and Tarragon

1 Anaheim chile, seeded and diced (you can substitute other fresh chiles, just be mindful of the heat)

1 large clove garlic, minced

7-8 cherry tomatoes, quartered (or one large tomato, diced)

2 c fresh spinach leaves

1/2 of a 15.5 oz package extra-firm tofu (I like to use organic sprouted tofu)

1/2 – 1 T chopped fresh tarragon leaves

salt and pepper to taste

3-4 portobello mushrooms, stems removed and chopped

Add diced chiles, chopped mushroom stems, garlic, and tomatoes to a skillet along with 2-3 tablespoons of water. Bring to medium heat and “saute”, stirring occasionally, until tender. (add additional water if it becomes too dry) Add the spinach, stir, and cover for 30 seconds to a minute to allow the spinach leaves to wilt. Crumble the tofu and add to the skillet, and then sprinkle the tarragon over. Stir and warm through, and season with salt and pepper to taste. Spoon filling into portobello mushrooms.

(If you are having guests, these mushrooms could be prepared up to this point and refrigerated until ready to grill.)

Heat grill to medium heat. Grill mushrooms for about 15 minutes or until the mushrooms are tender. Remove and serve. (Don’t have a grill? You can bake them at 400 degrees for about 15 minutes and achieve similar results. I haven’t tried it with this recipe in particular, but I imagine it would work well.)

Serves 4.

posted on Tuesday, June 26th, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 15 Comments

Raw Summer Beet Slaw

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!

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

Roasted Poblano-Avocado Cream (and Pan-Fried Tilapia)

Know what this is?

Okay, I know I basically already told you, given that the first part of the title for this post is “Roasted Poblano-Avocado Cream”. But it’s more than that.

It’s heaven.

Creamy, cool, with a gentle, smoky heat, this is bliss. Perfect to serve with grilled chicken, as a dip for crudites, over some roasted vegetables for a vegan dish, or simply by the spoonful. Not that I would have done that. No sir, not me!

However, we’ve been enjoying this oh-so-delightful sauce over something else for a quick little dinner – pan-fried tilapia. No, not heavy batter-fried – while I know there is a place for fish cooked that way, this version is much more streamlined, much lighter in flavor, and combined with the creaminess of the avocados and the heat of the poblanos, it feels special.

Maybe with a candle at the table and a glass of wine, you could serve it as part of a romantic meal? It’s light enough on the belly to leave room for dessert…

That is, unless you start in on the leftover sauce with a spoon.

Again, not that I would know or anything.

Roasted Poblano-Avocado Cream (gluten-free, vegan)

2 poblanos

1 small onion (about ½ c), sliced

2 cloves garlic, peeled

Juice of 1 small lemon (or lime)

1 avocado

¼ t salt

¼ t cumin

1/8 t chipotle chili powder

1 T chopped fresh cilantro

Heat the broiler and line a baking sheet with foil. Place the poblanos, onion, and garlic cloves on the baking sheet. Blacken the poblanos, turning a few times to ensure all sides are blackened, about 3 minutes per side. Remove and place peppers in a bowl and cover with saran wrap for 5 minutes. Remove the skins, stems, and seeds from the peppers and place the flesh, along with the onion and garlic in the bowl of a food processor. Add lemon juice, avocado, salt, cumin, and chipotle chili powder. Process until smooth, scraping down sides as needed. Add cilantro and process again. Adjust seasoning to taste.

Serve with pan-fried tilapia.

 

Pan-Fried Tilapia (gluten-free, dairy-free)

¼ c coconut oil

4 4-oz tilapia fillets

Salt

Smoked paprika

Heat coconut oil in a large, heavy skillet to medium-high heat. Sprinkle tilapia fillets with salt and smoked paprika. When oil is hot, gently add tilapia fillets and fry 2-3 minutes, until browned. Carefully flip and fry other side just until fish is cooked through, another 2 minutes or so. Remove from oil with slotted spatula and allow excess oil to drip off.

Serve with roasted poblano avocado cream.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Monday, June 11th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 10 Comments

Whole Food Spicy Green “Juice”

Did you happen to overindulge this weekend? I did, just a bit – too much barbecue, and one too many helpings of dessert. I don’t regret it one bit, but now my body is craving lighter, fresher fare. This morning, as I woke up, I knew what I needed was some raw greens.

I am no stranger to green smoothies. I have them several times a week, at least, as part of my breakfast. You often don’t see them here, as I’m usually throwing random fruits and vegetables in the blender at 5:00 AM so that I can take it with me to the office. Not a lot of time to photograph during my morning routine. Furthermore, there are rarely “recipes” I follow when making my smoothies – it’s a “little of this,  a handful of that” and a bit of blending, and breakfast is ready. But since today is a day off, I figured it would be a great opportunity to share with you one of my favorite refreshing smoothies.

It’s almost not a smoothie. A juice, really - only the pulp is not removed. (I don’t have a juicer; if I did, I’d certainly use this combination to make a great juice as well!) I figure I’m getting my fiber in this way, so it’s a win-win, right? But rather than the creaminess that often accompanies smoothies, this one is lighter and thinner, so it’s more of a “whole-food” juice.

It’s my blog, I can call it what I want, right?

Anyway. Again, it’s not truly a recipe, more of a guideline. I didn’t measure. If you don’t have something, just omit it or substitute something else. I opted to not make it sweet – if you want it sweeter, feel free to throw some apple in there. Or stevia. Whatever floats your boat. My version is spicy, refreshing, and invigorating. I like it that way – it’s an excellent way to jump-start my morning.

Whole Food Spicy Green “Juice”

2 big handfuls of spinach

about 1/4 cup parsley

1 stalk celery, cut into chunks

1 small cucumber, peeled

1 inch piece of ginger, peeled

juice of 1 lemon

6 ice cubes plus enough water to blend

Place all ingredients into a high-powered blender. Blend until everything is smooth and frothy.

Drink immediately, as this “juice” will separate.

Note: If you don’t have a high-powered blender, you can use a regular blender, but it may take quite a bit longer to get everything smooth and all of the small bits might not be blended completely. However, you can definitely make smoothies in a regular blender – I did for a long time before dear hubby gave me the VitaMix!

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free, Friday Foodie Fix over at The W.H.O.L.E. Gang, and Wellness Weekends at Diet, Dessert and Dogs.

Looking for more gluten-free smoothie ideas? Check out this conversation over at Udi’s Gluten-Free Living Community!

 

posted on Tuesday, May 29th, 2012 by altawrites Posted in breakfast,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 9 Comments

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