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This can very likely become the simplest, most revolutionary, most well-loved condiment in your kitchen.

I’m serious.

Okay, maybe not revolutionary (I’m certainly not the first person, or even one of the first 10,000 people, to make garlic confit). But let’s go with it.

If you like garlic, especially roasted garlic, then check out this little gem. Even if you think you don’t like garlic and think its flavor is too strong, still…check out this little gem.

If you’ve ever had roasted garlic before, then you have an idea of how delicious garlic confit can be. Garlic, when raw, has a very powerful aroma and an even stronger bite. It’s sharp; pungent, even. But when it’s slowly roasted, it becomes something else entirely. It becomes sweet, mellow, and soft.

But I dislike roasting garlic. Why? Because there’s this whole thing about the skins still being there when it’s cooked, and it seems difficult (at least, to me) to remove the softened cloves from the skins. My fingers get all sticky, and then the skins stick to my fingers, and I can’t seem to get them off and continue the task…and then sometimes the smaller cloves are too well-roasted (read: burnt) and are no longer usable. Maybe I just haven’t learned the trick to making this process easier, but to me, it’s annoying. And then, storing the roasted cloves is at best a very short-term event.

That’s where garlic confit is genius. While you have to peel the cloves beforehand (unless you “cheat” and buy one of those containers of already-peeled cloves, and I won’t judge if you do!), that’s the hardest part of the whole process. Once that’s accomplished, you just dump cloves and olive oil in a saucepan and let it do its thing for an hour, pour it all into a jar, and you’re rewarded with that rich, buttery, garlick-y gold that you can portion out for all sorts of dishes, and throw the rest into the fridge for storage.

Not that your jar will last long. Because once you discover all the delicious uses for garlic confit, you’ll be finding yourself going through your stash pretty quickly. (I’ve finished one jar within a week, and had to make another!) If you really don’t think you’ll use up this much confit before it goes bad, however, feel free to halve the recipe – just use the smallest saucepan you have.

What can you make with garlic confit? Anything that calls for garlic (and more!), such as:

- Throw a few cloves into your favorite tomato sauce

- Make vegan Cassoulet

- Smash a clove to spread onto a slice of gluten-free bread or toast

- Use in salad dressings

- Add depth to your Guacamole

- Throw it in with kale

- I haven’t tried it yet, but I bet a clove snuck into the dough for these crackers would be excellent

- Marinate your chicken with it

See? Possibilities are endless. I’ve been using it in place of raw garlic in a lot of my recipes, hence why I’ve gone through it so quickly. It’s convenient, and it’s just that good.

Do yourself a favor – take a bit of time and whip up a batch of garlic confit. You’ll be glad you did.

Garlic Confit (gluten-free, vegan, soy-free)

25-30 cloves of garlic, peeled

1 c olive oil

Put garlic cloves and olive oil in a small saucepan. Heat over medium-low heat until bubbles appear. Reduce heat to low and allow to simmer for an hour. Remove from heat and allow to cool. Pour into a jar or other resealable container and store in refrigerator for one week (I’ve read some stories that say it’s okay to keep it for up to two weeks – but if you want to err on the side of caution, one week is more conservative).

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

posted on Thursday, March 29th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Quick and Easy,Vegetarian 12 Comments

This past weekend, I spent a few hours in the kitchen, focusing on ways that I can bring you slightly healthier snacks and treats. Why? Because, dear readers, I care about you. You’ve been good, but sometimes, you need a little “something.” Something to munch on at 3 o’clock in the afternoon that isn’t just overloaded with sugar. All week, you’ve been good, and you’ve satisfied those afternoon “munchies” with green smoothies, crunchy raw veggies, and an occasional piece of fruit. But you want something a little more, without going overboard.

Well, friend, here it is.

Welcome Peanut Butter and “Jelly” Munch.

Sure, it looks unassuming in that photo. It’s not dressed up in fancy colors. There’s no drippy, caramel-y topping, and there’s not loads of chocolate. But don’t let that detract from the satisfaction this little snack can bring. Peanut Butter and “Jelly” Munch is a bit sweet, a bit salty, and has that peanut butter-y goodness that just hits the spot. Of course, there’s an additional treat – dried bing cherries, which serve as the “jelly” to the peanut butter. Best of all, it’s light and crisp. The perfect nosh.

Next time you’re looking for a bit of a treat – whether it’s to cure that afternoon slump, to delight the kids after school, as a substitute for granola for breakfast, or as an accompaniment to your stay-at-home movie night – try out some peanut butter and “jelly” munch. It might just become your new favorite.

Peanut Butter and “Jelly” Munch (gluten-free, dairy-free, vegan, refined sugar-free)

1/4 c peanut butter (I used Justin’s. Can substitute Sunbutter for peanut-free)

1/4 c brown rice syrup

1 t vanilla extract

1/4 t kosher salt

3 plain brown rice cakes (1 1/2 cups), crumbled (I used Lundberg brown rice cakes, make sure yours are gluten-free)

3/4 c dried bing cherries, unsweetened, lightly chopped

1/4 c Medjool dates, chopped

Preheat oven to 300 degrees. In a microwave-safe bowl, add the peanut butter and brown rice syrup. Heat for 30 seconds to 1 minute, or until warm enough to stir easily. Stir in vanilla extract and salt.

In a medium bowl, combine crumbled rice cakes, dried cherries, and dates, and stir in peanut butter mixture. Toss to coat evenly.

Spread out on a parchment-lined baking sheet. Bake for 15-18 minutes, stirring 2-3 times throughout process, until mixture is crisp. Allow to cool. Store in an airtight container.

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

posted on Tuesday, March 27th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Quick and Easy,Vegetarian 9 Comments

Disclaimer: I received a sample of Pure Alaska Salmon Company’s products for free in exchange for a review. This in no way influenced my review.

This giveaway has ended! Congratulations to commenter #85, Kathleen Conner!

Salmon is a favorite in our home. We don’t eat it as often as we should, because honestly, it’s not inexpensive. We live in the landlocked Dallas area, far, far away from the Pacific Northwest, where healthy, nourishing salmon is abundant. So while I know we’re supposed to get a healthy dose of those fatty acids found in oily fish such as salmon, we generally only end up eating it about once or twice a month.

We do try to eat some other canned oily fish as well, namely tuna (the no-salt-added, soy-free varieties), and I am a fan of kippers and sardines. They make good last-minute sources of protein and pack well in a lunch. But until now, I’ve shunned canned salmon. I didn’t like the smell or the texture (and I’m definitely NOT a picky eater). So when Shirley of Pure Alaska Salmon Company contacted me about her canned salmon, I was up front with her about my opinions. She called me her “challenge”. I was willing to try the salmon out – after all, it was supposed to be a high-quality, straight-forward product. Nowadays, I’m limiting my reviews of products to only those I feel positive about, those that fit into our diet and healthier way of eating. Since the ingredients in Pure Alaska Salmon Company’s products are only salmon and salt (in the salt-added varieties), this fit the bill nicely. I was game. Of course, I arranged to get some samples to give to you as well, but we’ll get to that in a moment.

Pure Alaska Salmon Company is owned by the Zuanich family, who resides in Alaska and has been in the fishing industry for generations. Their company is committed to bringing consumers sustainably harvested, healthy, delicious wild salmon. Wild salmon is preferred to farmed salmon because of its superior nutritional content and sustainable, eco-friendly harvesting practices. Also – did you know they dye farmed salmon pink with artificial coloring? Only wild salmon is naturally pink because of their diet. Wild-caught Alaskan salmon is an excellent source of Omega-3 fatty acids, Vitamin D, and calcium, as well as a great source of protein. Mercury levels are also very low in wild Alaskan salmon, so it’s a safer choice.

I was delighted to see that the samples sent to me included a dozen cans of various types of wild Alaskan salmon, both “red” (sockeye) and “pink”. I couldn’t wait to try them out. Even though my previous experiences with canned salmon were less than ideal, I love trying new things!

Needless to say, my opinions have changed. The first can I opened was the ThinkPink salmon, which is a pink Alaskan salmon that has a milder taste and can be substituted for canned tuna in just about any recipe. The texture is excellent – there are large chunks and fillets in the can (not like the mushy, near-shredded texture I associate with canned salmon). I was happy just to take bites of salmon straight from the can.

But then, after eyeing the avocados that needed to be eaten, an idea struck me. What if I used the avocados as a cup for a salad? Then you could enjoy a creamy bite with the salmon salad, without a ton of mayonnaise or other heavy dressing so often found in traditional seafood salads. And just like that, as I pulled the rest of the ingredients from the refrigerator, this salad was born.

It’s a great, super-speedy appetizer salad, perfect for a first course or a light lunch. I opted to eat it along with a bunch of mixed salad greens for dinner the other night, and it was lovely, fresh and bright.

Cilantro-Lime Salmon Salad in Avocado Cups (Gluten-Free, Dairy-Free)

1 7.5 oz can of Pure Alaska Salmon Co. salmon (I used their ThinkPink Wild Alaskan Pink Salmon)

Juice of 1/2 lime

1/2 t olive oil

1/2 green apple, diced

1 T green onion, minced

1 T cilantro, chopped

1/2 t fresh serrano pepper, minced

1/8 t ground cumin

Pinch or two of smoked paprika

Salt and pepper to taste

2 avocados, sliced in half, pits removed

In a medium bowl, gently toss the salmon, lime juice, olive oil, apple, green onion, cilantro, serrano, cumin and paprika until combined. Season with salt and pepper to taste and toss again.

Scoop salmon salad into the “cup” made by the removal of the pit in each avocado half. Serve with additional smoked paprika sprinkled on top, if desired.

Makes 4 appetizer-sized servings.

photo courtesy of Pure Alaska Salmon Company

Oh, yes, the giveaway. Don’t think I forgot about you. Pure Alaska Salmon Company has agreed to give one of my lucky readers a sampler pack, which includes a dozen cans of their Redhead and ThinkPink canned salmon. What a great way to stock your pantry with some healthy, easy, delicious options. How do you enter? Here’s how:

• You get one entry by leaving me a comment below telling me what you’d like to make with canned salmon.

You can get additional entries by doing the following:

• “Like” Pure Alaska Salmon Company on Facebook and leave me a comment telling me you did so,
• “Follow” Pure Alaska Salmon Company on Twitter and leave me a comment telling me you did so,
• “Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did  so,
• “Follow” Tasty Eats At Home on Facebook and leave me a comment telling me you did so,
• Post an update on Facebook or Tweet about this giveaway, tagging Pure Alaska Salmon Company and Tasty Eats At Home.

This giveaway will end at 11:59 PM CDT on Sunday, March 25, 2012, so act quickly! No purchase necessary – just your comments, and bonus likes and follows!

Best of luck to you!

posted on Wednesday, March 21st, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Seafood 97 Comments

Are you in need of a little indulgence?

Thought so.

Good thing this nut butter is packed with lots of healthy fats and is naturally sweetened with a few dates, so then you can eat a spoonful and know you’re not totally throwing caution to the wind – you’re feeding that sweet tooth and getting a bit of nutrition too!

I’ve lately been on a bit of a “let’s clean up our diet” kick. Not that I don’t normally eat a good amount of healthy, whole foods. For the most part, I do. I’m a veggie fanatic, and I’ve been drinking up lots of green smoothies, eating lots of greens, and enjoying winter-friendly veggies such as sweet potatoes and winter squash as much as I can. We’ve also done a better job lately of eating only grass-fed or pastured meats, and so roasted spatchcocked chicken and pot roast have been on our menu recently as well. But there have been things going on in my kitchen that I haven’t blogged about that aren’t so health-centric. For instance, I’ve been trying my hand at macarons lately. (They’re finicky, so I think I need some more practice before they’re blog-worthy.) And these donuts showed up in my kitchen the other day (you’ll get the recipe for those soon, don’t worry!). There have been other creations as well, most of which involve sugar or something sweet, and most of which have ended up being consumed (sometimes in excess) by yours truly. This little habit of mine has caused some serious sugar cravings, and it’s gotten my system a bit out of whack. I definitely don’t feel my best when I get too heavily involved in eating lots of baked, sugary goods – even if they’re gluten-free.

So this week, I took a little break from all of that. I’ve been on a little cleanse, eating raw foods - lots of veggies, a bit of fruit, and some nuts. But the other night, I wanted a little treat. I’d soaked and dehydrated a bunch of almonds and walnuts to snack on throughout the week (using this method), so I decided to throw them in the food processor and make some nut butter. Adding a few Medjool dates and a bit of vanilla bean and this turned into a decadent little treat, perfect for spreading on celery, apple slices, or just eating off of a spoon (which is what I did).

And then I promptly hid it in the refrigerator so I wouldn’t see it, so I can keep myself from eating it all.

Have you ever made your own nut butters? What unique combinations, if any, have you made?

Vanilla Almond-Walnut Butter (Gluten-Free, Vegan, Raw, Refined Sugar-Free)

1 c almonds (soaked and dehydrated)

1/2 c walnuts (soaked and dehydrated)

1 t coconut oil

4 Medjool dates, pitted

1/2 vanilla bean, seeds scraped

Pinch salt (optional)

Place almonds and walnuts in the bowl of a food processor. Grind the nuts until they form a paste or a butter. At first it will turn powdery or grainy. Keep processing, and it will eventually form a ball and start to ”clump” to one side of the bowl. Then, as you continue processing, the nuts will finally start to release oils, and it will begin to really look like nut butter. (The total time required depends on the fat content of the nut you’re using. You have to be patient – stopping early will only result in grainy, not-quite-nut-butter.) Once the nut butter starts to smooth back out, add the coconut oil (or another oil, if you prefer). Once completely smooth, add the dates, vanilla bean, and salt (only if your nuts aren’t that salty) and process until smooth again. Scrape nut butter into a jar and store in refrigerator.

Are you new to gluten-free living, or are you interested in support for your gluten-free lifestyle? Check out Udi’s Gluten-Free Living Community – it’s a great free resource. You can ask questions in the forums, gain advice from other members, and attend Live Chat sessions where amazing topics are discussed!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Wellness Weekends at Diet, Dessert and Dogs.

posted on Thursday, March 8th, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Desserts,Gluten-Free,Healthy Meals,Quick and Easy,Vegetarian 7 Comments

Yes, it’s me again, with yet another recipe for greens. I adore greens, as evidenced by these collard greens with smoked sun-dried tomatoes and mushrooms, this raw kale and grapefruit salad, and another spicy kale combo, this kale salad with tomatoes and chiles. I also throw them in smoothies all the time (spinach, blueberries and mint is only one of many endless combinations that end up in my blender). What can I say? I have a bit of a “greens” addiction. I figure there are worse things.

This easy little dish is light, but that doesn’t mean it’s boring. With the sweet note of raisins and the hit from the crushed red pepper, these are certainly not an afterthought on your dinner plate. I enjoyed them alongside a version of this rutabaga soup (I threw in half rutabaga, half turnip) for dinner last night. It was light, fresh, and delicious.

Spicy Raw Greens with Raisins (Gluten-Free, Vegan)

1 clove garlic, minced

3 T apple cider vinegar

1 1/2 T olive oil

3/4 t crushed red pepper flakes

3/4 t kosher salt or to taste

1/2 t freshly ground black pepper or to taste

1/4 c raisins

1 bunch turnip or mustard greens, chopped

In a large bowl, whisk together apple cider vinegar, olive oil, red pepper flakes, salt, and pepper. Add raisins and greens and toss well with your hands or a spoon.  Allow to marinate for 30 minutes.

Serves 2-4.

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

posted on Tuesday, March 6th, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Vegetables,Vegetarian 4 Comments

It’s time for Adopt A Gluten-Free Blogger again! If you’re not familiar, Adopt A Gluten-Free Blogger is a monthly event created by Sea at Book of Yum, designed so that those of us that blog gluten-free can spend a bit more time getting to know one another and recreate our recipes. This month, I adopted Kalinda (and Mike!) of the awesome Wheat Free Meat Free blog. Kalinda is pretty awesome. She is neither gluten-free nor vegetarian, but she lovingly cooks for her gluten-free, vegetarian husband Mike. Mike also occasionally blogs (he has appeared to share yummy recipes such as this banana pizza) but most of the time, it’s Kalinda’s voice behind the words you read.

I’ve followed Wheat Free Meat Free for some time. While we’re not vegetarian in our home, I really enjoy vegetarian cooking. It seems that vegetarian fare is often more creative than omnivorous fare in that vegetables are highlighted and featured in a lot of unique ways. A great deal of traditional American meals are centered around the meat or protein, with little thought to the vegetables. It’s fun to rearrange and sometimes even break those rules, and Kalinda definitely does that in her innovative recipes.

For example, take this dish of braised celery. I never would have thought to braise celery in my life. But long before I considered adopting Wheat Free Meat Free, I made this dish. It intrigued me so much, I couldn’t get it out of my head. Turns out, braising celery takes it to another dimension. Buttery, tender, and totally different than any celery dish you’ve encountered before. I really enjoyed it.

Or take this brussels sprouts dish with a lovely mustardy sauce (pictured above). I know there are a lot of brussels sprouts haters out in the world. Truthfully, I am not one of them – I actually enjoy brussels sprouts. But this recipe might just make a convert out of some people. My husband even didn’t mind the flavors, and he’s on the “no brussels sprouts” side of the fence.

Another unique, but winning combination? Dill pickle soup. I don’t have a photo of this, unfortunately, as I also made it before I adopted Kalinda (but check out the photo on the link to the soup recipe – it’s gorgeous). Brittany, my stepdaughter, loves pickles. There is a gigantic jar in the fridge full of pickles just for her. She’s even been into drinking a bit of the juice from time to time. Now, that’s too much for me, but she really thinks it’s the greatest. So when I saw this recipe for dill pickle soup, I knew we just had to try it. I couldn’t wrap my brain around the combination of flavors, but when it was in the pot, ready to be served, everything just worked. It was a delicious soup that Brittany really enjoyed (I did too). She happily carted home leftovers!

And this bok choy and bell pepper stir-fry, while not quite as “out there” in my mind (maybe because I like to stir-fry everything!), was just as delicious. I didn’t include the bamboo shoots (forgot to pick some up at the store), but it was full of lovely ginger and garlic, making it craveable and delicious. She says it serves 3-4 people. I polished the entire dish off in two meals. Yes, I am a bit of a glutton for yummy veggies!

Wheat Free Meat Free gives back too, which I also love. Kalinda hosts an awesome vegetarian, gluten-free roundup on a weekly basis, highlighting other great blogger recipes. She’s been kind enough to even include some of my recipes in her roundup!

Head on over to Wheat Free Meat Free to check out even more delicious recipes, like Kale Apple Shiitake Risotto, 3 Musketeers Pancakes, or Avocado Pie (drool!).

posted on Thursday, March 1st, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Quick and Easy,Vegetarian 6 Comments

When I started a gluten-free diet, I inevitably reduced my crackers/chips/salty snacks intake. Sure, there are options available (more now than ever), and some brands sell pretty tasty gluten-free crackers, but most of the time, they aren’t exactly full of healthy ingredients (and sometimes, I can’t tolerate the ingredients in them), and they’re rarely cheap. For those reasons, I have grown accustomed to not eating too many of these kinds of foods.

But every now and then, a (gluten-free, dairy-free) girl needs a cracker. And not just any cracker. A “cheesy” cracker.

How does one make an enjoyable “cheesy” cracker without the cheese, exactly? By using some clever flavor combinations, of course – a mix of nutritional yeast flakes, red pepper, onion powder, lemon juice, and a touch of cayenne seems to elicit that “cheese” flavor to me in these crackers.

By the way – making your own crackers is way easier than it sounds. This cracker dough doesn’t stick (especially since you roll it between sheets of parchment paper), and it only takes a few minutes. I love making crackers, and these are my favorite so far. They are highly seasoned and perfect as is (I served them alongside some chicken soup), but I imagine they’d be delicious as a vehicle for scooping up mounds of hummus or baba ganoush.

“Cheesy” Crackers (Vegan, Gluten-Free)

1/2 c blanched almond flour

1/2 c almonds

2 T quinoa flour

1/2 c sunflower seeds

2 T hemp seeds

1 T flaxseed meal

2 T nutritional yeast flakes

1/2 t kosher salt

1/4 t onion powder

1/8 t cayenne powder

1 T coconut oil

1 T lemon juice

1 T roasted red pepper (from a jar or freshly roasted – your preference)

1-2 T water

Preheat the oven to 300 degrees. In the bowl of a food processor, add the almond flour, almonds, quinoa flour, sunflower seeds, hemp seeds, and flaxseed meal. Process until ground and no chunks of nuts remain. Add nutritional yeast flakes, salt, onion powder, cayenne pepper, coconut oil, lemon juice, and red pepper and process again until the dough comes together. Add water as needed to make the dough stick – it shouldn’t be wet; it should look kind of dry but wet enough so that it holds together when you form some into a ball.

Place a large sheet of parchment paper on the counter and transfer the cracker dough to the paper. Cut another sheet of parchment paper and place on top of the dough. Using a rolling pin, roll the dough between the two sheets of parchment paper, lifting and repositioning the paper as needed, until the dough is about 1/8 inch or less and is as rectangular in shape as you can get it. Peel off the top piece of parchment paper. Using a pizza cutter, cut a grid of 1-inch squares.

Carefully transfer the entire sheet of parchment to your baking sheet, keeping the grid of crackers in tact. Bake for 20 minutes or until crackers are golden brown. Remove from oven and run the pizza cutter along the cut lines again. Allow to cool, then separate and serve.

Makes about 30 crackers.

What are your favorite gluten-free crackers? We’re sharing our favorites over at Udi’s Gluten-Free Living Community – a free, gluten-free resource for anything gluten-free!

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

posted on Sunday, February 26th, 2012 by altawrites Posted in Appetizers,Baked goods,Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Vegetables,Vegetarian 26 Comments

Today I am blogging over at Simply Sugar and Gluten-Free, and I’m sharing this delicious, easy, one-pot braised chicken recipe. It’s healthy and perfect for a still-chilly February day. (Ironically, today, we’re far from chilly here in Dallas – highs near 80 degrees are forecasted. Only in Texas.)

Head on over to Simply Sugar and Gluten-Free to check out the recipe!

posted on Thursday, February 23rd, 2012 by altawrites Posted in Budget-Friendly,Chicken, Turkey, and other Poultry,Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Main Dishes 2 Comments

My dear friend Amy of Simply Sugar and Gluten-Free is a brand ambassador for Attune Foods, and a few weeks ago, she graciously asked me if I would mind reviewing some of their products. They offer quite a few gluten and dairy-free products (like Crispy Brown Rice Cereal or Corn Flakes), but what I was asked to review was possibly the most intriguing, exciting product they have – a Probiotic Chocolate Bar.

Now, mind you, I have no problem having a nice, high-quality chocolate bar stashed away in my refrigerator, just so I can nibble on it now and then when the chocolate craving strikes (and it strikes a lot!). And we always hear that chocolate has positive health benefits. But now, I have one more little reason to indulge (as if I needed an excuse)!

So when my sample arrived, the first thing I did was just enjoy a bar of the chocolate, unadulterated and pure. It was creamy and not-to-sweet, just the way I like it. Honestly, I could have polished off the rest of the box in a similar manner over the following week, if it weren’t for my commitment to post a review. You see, I wanted to share my thoughts about these bars not only just as they were, but I also wanted to play with them a bit, to see if I could create a delicious, healthier treat with the chocolate. I’d have to make something that didn’t require heating the chocolate, or else I’d kill the probiotic cultures. So I opted to go for the ever-popular “truffle”.

I’ve made healthy truffles before and have shared them here – have you seen my pecan pie or pistachio sesame truffles? How about the chocolate cherry ones? While those are all full of whole, natural ingredients, I thought I’d sneak in even more little healthy morsels of goodness in these truffles.

So, yes, my friends, I threw in beets. And spinach. In a dessert.

Now, before you click away, let me explain. These don’t taste like vegetables. Not in the slightest. The beet turns the inside a lovely pink-red color (think red velvet cake), but the spinach is invisible here, as is the earthy taste of both of these ingredients. What you taste is a lovely mix of almonds, chocolate, a faint hint of strawberries, and a nice, not over-the-top sweetness. You could totally feed these to any crowd and they’d be none the wiser. They’re a delicious little bite, perfect for curbing that little craving for a taste of something sweet.

So I encourage you to give these chocolate probiotic bars a try. Indulge your chocolate sweet tooth by enjoying one (or two) by themselves. They’re a delicious little treat. But once you’ve done that, try these truffles. I think you’ll be pleasantly delighted.

Probiotic Beet and Almond Truffles (Gluten-Free, Vegan)

1 medium beet

1 1/2 c almonds

1 T cocoa powder (plus more for rolling)

1/4 c packed spinach leaves

1/4 c strawberries (I used frozen and thawed them)

6 pitted Medjool dates

1 t vanilla extract

1/4 t kosher salt

1 T coconut flour

1/4 t stevia extract (optional)

2 Attune Foods Probiotic chocolate bars, chopped

Peel the beet and cut into slices. Steam or boil beet slices until tender enough to be easily pierced with a fork. Puree the beet in a food processor or blender, scraping down the sides as needed. Portion out 2 tablespoons of the beet puree, and set aside the remainder for another use (this puree is gorgeous and tasty in a smoothie!).

In the bowl of a food processor, add almonds and process until they are crumbs. Add beet puree, cocoa powder, spinach leaves, strawberries and dates, and puree until the consistency is somewhat uniform and no large chunks remain. Add vanilla extract, salt, coconut flour, and stevia and process again until incorporated. Add chocolate bars and process once more to incorporate those as well.

Using a tablespoon, measure out even portions of the truffle “dough” (it should be stiff but a bit sticky) and roll into a ball between your palms. Roll into a bit of cocoa powder. Repeat with remaining truffle “dough”. Refrigerate until firm.

posted on Tuesday, February 21st, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Healthy Meals,Vegetarian 19 Comments

About 2 weeks ago, a large box arrived at my doorstep. I love when these things happen (even if it’s just because I’ve placed an order for something as mundane as almond flour) because it’s like there’s a little present waiting for me to open it. This time, however, the box really was more gift-like in nature. What did the box hold?

Why, six beautiful, highly fragrant Texas Rio Star Grapefruit.

It’s no secret that I love grapefruit. You already saw that I made a grapefruit and avocado salad a few weeks ago for Amy’s baby shower. Most of the time, though, I simply eat grapefruit out of hand. When it’s in season, ruby red grapefruit like this Rio Star is unbelievably sweet and is a perfect way to enjoy some sunny, delicious vitamin C, fiber, and lycopene. As I was eating each one of these babies, day after day, I thought I really should try to incorporate one into another actual recipe, and not just keep snacking on them at my desk at work.

And so with a few minutes to spare while I was waiting for other components of dinner to finish cooking, I grabbed some kale from my “garden” and got to work making this quick salad.

Why the quotes around garden? Well, right now, it’s not much of a garden. I anticipate revamping things, but for right now, I have a bunch of empty whiskey barrels. Except for one. You see, last spring, I planted some Red Russian kale seeds. They sprouted and grew, but not very well, and after watering them for months and watching them remain small baby kale leaves, I decided to scrap the kale plans and I pulled the baby plants and made one little salad. (I’m not an expert gardener by any stretch, so much of my gardening is trial and error) I planted some cilantro and dill in its place.

As the summer wore on, the cilantro and dill couldn’t withstand our never-ending 110 degree days with no rain. So eventually, I realized there was no keeping these herbs alive, and I pretty much ignored this barrel, instead tending to the few surviving plants in the other barrels in my garden (I did have some tomatoes, butternut squash, and plenty of sage, basil, rosemary and lemon thyme).

When fall arrived and the heat finally subsided, something started sprouting in the long-forgotten barrel. Turns out, it was more kale. I watered it once in a while, but once my tomato plants were finished for the season, I gradually began ignoring the whole garden project, aside from grabbing some rosemary every now and then for a recipe. We were finally getting enough rain by that time that it apparently stayed alive without my interference. Meanwhile, the kale grew. And grew.

Now, with my continued lack of attention, my Red Russian kale has thrived. I can go outside anytime I’d like and cut enough kale for a meal, and there’s still plenty to be had. It seems happy in that barrel. I imagine it won’t appreciate the heat when late spring comes, but until then, I’m happy to have it.

The moral to this story? Ignore your garden, and sometimes, good stuff will come out of it! (Okay, not really. I think it’s just that I’ve learned that kale is a cooler weather crop and in Texas, that means I should grow it in winter.)

Anyway, back to the salad. This salad was a perfect, healthy, light accompaniment to our meal that evening. I simply massaged the kale leaves with the dressing, and topped it with the grapefruit and sunflower seeds. It couldn’t have been easier. Come to think of it, I have more grapefruit (and obviously more kale!), so perhaps I should make some more for this evening!

A big thanks to TexaSweet for sharing some grapefruit with me. I definitely made good use of it, that’s for sure.

Raw Kale Grapefruit Salad (Gluten-free, Vegan, Nut-Free, Soy-Free)

1 grapefruit, sectioned (catch the juice as you section it in a bowl)

1 T olive oil

1 t coconut aminos

kosher salt to taste

1 bunch kale, leaves torn into bite-sized pieces

2 T raw sunflower seeds

Whisk together the grapefruit juice, olive oil, coconut aminos, and salt together in a bowl. Add to kale leaves and massage with your hands until all of the leaves are well-coated with the dressing. Add the grapefruit sections and sunflower seeds and gently toss to coat in dressing.

Serves 2-4.

posted on Saturday, February 18th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Vegetables,Vegetarian 9 Comments