Posts tagged ‘salad’
ABC…easy as 1-2-3…that’s what this salad and dressing is! If you have these three ingredients on hand, you can whip a quick dressing up in less than a minute, and there’s no need for a blender, just a simple whisk (or a fork if you must!).
A for Almond butter (or your favorite nut or seed butter)
B for Braggs liquid aminos (or coconut aminos for Paleo, Whole30 and/or soy-free)
C for Apple Cider Vinegar
For the salad itself, choose your favorite chopped greens along with some crunchy cabbage for the base. Toss in your preference of veggies, such a sliced grape tomatoes, diced bell pepper and chopped celery and there you have it! You can top it off with your favorite nuts and/or seeds, diced apple or coconut chips for some extra crunch and flavor.
This dressing is simple but SO good! For a touch of sweetness, either add a drizzle of maple syrup or agave or a spoonful of date paste. If you are looking for a quick lunch or light dinner, this is it! You can substitute the greens for chopped kale or swiss chard and keep it in the fridge for longer since it will hold up as opposed to wilt.
Toss this dressing into a cup of cooked quinoa or brown rice to make it more filling or add your favorite protein for a hearty main course. I served this salad with grilled salmon burgers the other night, and it was a lovely combination or smoky, sweet, salty and tart. If you like sweeter dressings, dial down the amount of vinegar you use and use two drizzles of maple or agave.
ABC Cabbage Salad
Grain-free, Gluten-free, Dairy-free, Nut-free Option, Vegetarian, Vegan, Sugar-free, Egg-free, Keto-friendly, Paleo-friendly option
For the Dressing:
2 Tbsp almond butter or your favorite nut or seed butter*
2-3 tsp Bragg’s liquid aminos (or coconut aminos or gluten-free tamari)
1 -2 Tbsp apple cider vinegar
water to thin, if needed
Optional – for a sweeter dressing, drizzle in a teaspoon or so of agave, honey or maple syrup or date paste to taste. For a lower carb option, add a couple drops of liquid stevia
For the Salad:
1 handful of chopped purple cabbage
2 handfuls of chopped greens
5-6 grape tomatoes, halved or quartered
1/2 cup bell pepper, diced
2 stalks celery, diced
1/3 cup alfalfa sprouts
Or whichever salad ingredients you enjoy, this recipe is flexible!
Ideas for crunchy toppings
Chopped nuts or seeds
Makes 1 large salad or 2 smaller salads
- For the dressing: whisk almond butter/nut butter through vinegar in a small bowl until smooth. If it’s too thick, you can thin with a drizzle of water. I like my dressing on the acidic side so feel free to adjust to taste. Feel free to add in a
- For the salad: Combine all salad ingredients in a bowl. Toss with salad dressing until combined, if you like a lightly dressed salad drizzle a little at a time (leftover dressing can be saved). Sprinkle with topping options if desired and serve!
*The choice or nut or seed butter will determine the flavor or your dressing. I’ve tried this with peanut butter, sunflower seed butter and cashew butter along with the almond butter. A roasted nut/seed butter has a lovely depth of flavor that adds to the dressing. If you use a salted version, you may want to adjust the Bragg’s/aminos to your taste. If you use sunflower seed butter, it’s not as sweet as the almond/peanut/cashew options so adding a little sweetener will balance out the flavors nicely! This dressing is flexible so adapt it to suite your taste buds and your tummy!
Slow cooker meals are a lifesaver after a long day of work. I get home, I’m hungry and I’d prefer not to spend a couple hours in the kitchen. I’d rather heat up or whip up something quick to eat and be able to enjoy “free time” outside of work in the evenings. While cooking is certainly a passion, it can seem more like a chore at the end of a busy day.
When I find a recipe that can be used as a base for multiple meals, it’s a definite winner. This slow cooker pulled chicken is just that. I served this dish as a filling snack over a half of an avocado, over a bowl of cooked grains and lentils with green onions, as an add-in to a smoky veggie soup and as the main dish with some cabbage slaw and pickled onions. You can also serve this in a wrap, over a salad, in a panini, as a pizza topping or as a topping to a baked potato or yam. Can you say endless possibilities?
Let’s not forget the BBQ sauce — Apple cider vinegar is such a versatile ingredient and I love love LOVE the taste! It’s bold and tangy, and adds a lovely zip to dishes from soups and salad dressings to marinades and main dishes. While lemon and lime juice have their places, apple cider vinegar has a place in my heart all it’s own. Naturally, when I came across Lauren’s recipe for a Slow Cooker Pulled Chicken and Homemade Apple Cider Vinegar BBQ sauce, I knew I had to make it.
This month’s Secret Recipe Club assignment was Lauren’s delicious and crafty blog Sew You Think You Can Cook. I knew Lauren was a great match when I came across fun flavor combos such as her Hummus Waffles with Sausage and Sun-Dried Tomatoes, Sweet Potato and Chorizo Hand Pies, Coconut Shrimp with Bloody Mary Dip and Parsnip and Blueberry Baked Oatmeal. While I chose her Pulled Chicken and Apple Cider BBQ Sauce, with my newfound love for parsnips, you can be sure Lauren’s baked oatmeal will be made in the next week or so!
I made a few changes to Lauren’s recipe based on what I had on hand. I had a combo or chicken breasts and boneless, skinless chicken thighs and I really loved the flavor that the richer thigh meat lent to this dish. I swapped out the sweetener for maple sugar and used smoked salt instead of regular sea salt. I made a special grocery store run to buy gluten-free beer…I didn’t want to swap that out so I could stay true to the recipe, though now I have several bottles of beer to experiment in other recipes 🙂 Thanks Lauren for this recipe, I’ll be making this again!
Slow Cooker Pulled Chicken (recipe adapted from Sew You Think You Can Cook)
Gluten-free, Grain-free, Paleo-friendly, Soy-free, Refined Sugar-free, Dairy-free, Egg-free, Nut-free
4 large boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs or a combo (I used 2 chicken breasts, 4 chicken thighs)
1 1/2 tbsp paprika
1 tbsp garlic powder
2 tsp granulated sweetener (maple sugar, sucanat, coconut sugar)
1 1/2 tsp ground mustard powder
1 tsp cayenne (can reduce if you are sensitive to spicy food)
1 bottle or can (12 oz) gluten-free beer
sea salt and pepper to taste (I used smoked salt)
1. Season chicken with salt and pepper generously. Place in the bottom of a slow cooker.
2. In a small bowl combine paprika, garlic powder, sweetener, mustard powder, and cayenne. Sprinkle over the chicken.
3. Pour beer into the slow cooker. Cook on LOW 5-7 hours until the chicken shreds easily.
4. Serve as a sandwich, wrap, over grains, over avocado, as a pizza topping, on top of a salad and drizzle withe apple cider vinegar BBQ sauce (recipe below).
Apple Cider Vinegar BBQ Sauce (recipe adapted from Sew You Think You Can Cook)
Gluten-free, Grain-free, Paleo-friendly, Soy-free, Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free
1 1/2 C apple cider vinegar
1 clove garlic, smashed
1 Fresno chili pepper, deseeded and halved
2 tbsp sweetener (coconut sugar, maple sugar, honey, agave, maple syrup)
2 tbsp tomato paste
1 tbsp Dijon mustard
1. Place all ingredients in a saucepan. Bring to a boil over medium high heat then reduce to a simmer. Cook 20 – 30 minutes, or until a desired consistency is achieved. Remove the garlic and chili pepper, if used.
Greek food is hard to find in the town I live in…while that’s a true statement, it’s also my lame excuse for completely forgetting how delicious it is! After making this flavorful and fuss-free dish, I racked my brain wondering why I don’t make more Greek-inspired food…and I’m determined it won’t be the last!
I was given the blog Hapa-tite for this month’s Secret Recipe Club assignment, and what fun I had getting to know Nicole. I searched through oodles of sweet treats that called my name…Dark Chocolate Pistachio Toffee and Rhubarb Ginger Crumble Bars to name a couple. With the sunny weather peaking through on occasion, I was fishing for recipes to utilize the grill in order to catapult me out of this rainy Spring and into summer and warmth. Nicole’s recipe’s did just that, and how appropriate for a Memorial Day cookout! I was choosing between her Curried Chicken Skewers with Lime-Apricot Glaze and her Pork Souvlaki to coerce me to fire up the grill. I was really intrigued by her Tomato Petit-Fours with Mango Glaze but didn’t want to alter the recipe too much to fit my dietary needs for this month’s reveal, but I’d like to explore that flavor combination soon. Ultimately, I opted for Souvlaki, that was marinated overnight to infuse some zesty flavor and tenderize the meat from the acidity of the vinegar and lemon. Oh My Yum!
Nicole recommends serving this with toasted naan wedges along with the Tzatiki sauce, but I switched up a few things to cater to my current grain-free elimination diet. I wound up serving this in a lettuce wrap for a fresh, light dinner that is delicious served warm or chilled for a lovely lunch of leftovers.
The protein in this dish is versatile – make it with pork like Nicole suggested, cube some chicken or beef, substitute in cubed ahi tuna or swordfish or even marinate pressed tofu or veggies with this recipe. Stuff the protein (or veggies) sandwich-style in naan or a pita, serve over a salad or in a bowl with rice (or cauliflower rice – pictured) for a little versatility…all are SO super delicious with this dairy free cucumber-yogurt sauce. I’d never made Tzatziki before, but I sure will again!
I made a few little changes to the recipe based on dietary necessity: I swapped out chicken for the pork loin for the protein. For the tzatiki sauce, I used dairy-free, unsweetened coconut milk yogurt and a few spoonfuls of full-fat coconut cream (for richness) in lieu of the Greek yogurt and opted not to peel cucumber for added color. I squeezed the grated cucumber to remove excess liquid in order to thicken the sauce. In the marinade, I used apple cider vinegar in place of the red wine vinegar and added an extra garlic punch by using garlic-infused sea salt. I purchased some Mediterranean leaf oregano from the bulk herb section of our local natural food store…I thought that option was more appropriate in this Greek dish as opposed to Mexican leaf oregano. The Mediterranean oregano had a lemon citrus scent as opposed to the Mexican variety, which paired nicely with the lemon, garlic and olive oil marinade. This dish is crazy flavorful and easy, plus if you do a little prep work dinner can be thrown together in a flash!
Greek Souvlaki Skewers with Tzatziki Sauce (lightly adapted from Hapa-tite)
Grain-free, Gluten-free, Paleo & AIP-friendly, Dairy-free, Egg-free, Soy-free, Nut-free, Vegan/Vegetarian Option, Sugar-free
For the Marinade:
½ cup olive oil
1 small red onion, finely chopped
2 cloves fresh garlic cloves, minced (could probably sub 1/4 tsp garlic powder if necessary)
4 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar (or red wine vinegar)
2 tsp oregano (I used Mediterranean oregano)
sea salt to taste (I used a rounded 1/4 tsp of garlic salt)
freshly ground black pepper to taste
1½ pounds pork loin, chicken or beef, trimmed of excess fat, cut into 1 (for vegetarian/vegan see notes below*)
For the Dairy-free Tzatziki Sauce:
1 cup unsweetened plain coconut milk yogurt (can use 2% greek yogurt if you can do dairy)
1/2 cup full-fat coconut cream (the thick cream on the top of the can. I use Natural Value brand without gums)
1 English cucumber, grated and squeezed well to release extra water (can peel but not necessary)
4 cloves fresh garlic, minced
2 Tbsp fresh squeezed lemon juice
1-2 Tbsp olive oil
pinch of sea salt
wooden skewers soaked in water for 30 minutes before use OR metal skewers
For Serving (Options):
cooked grain of choice or grain-free cauliflower rice (pictured)
sliced cucumber, de-pitted and sliced Kalamata olives, diced tomato (not AIP-friendly or nightshade free)
Lettuce leaves (for lettuce wraps) or chopped greens for a salad (pictured)
Grilled or roasted vegetables (pictured)
Gluten-free naan or gluten-free pita bread
- Whisk all of the marinade ingredients together in a small bowl. Place pork/chicken/etc cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place bag in the refrigerator for at least two hours to overnight (overnight recommended for optimal flavor!).
- Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight (overnight is preferable).
- Put pork/chicken/protein on skewers and grill until they are browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes.
- While the meat rests, prep your serving options: salad greens, veggies, heat grains/bread/cauliflower rice then serve with a large dollop of tzatziki sauce and enjoy!
*Vegetarian/Vegan options: If you want to use tofu in place of the protein (will not be soy-free/paleo or AIP if so), use pressed, drained firm tofu. Marinate overnight or atleast a few hours. If you prefer vegetables instead, they will not need to marinate overnight, slice your favorite veggies (I used yellow squash, zucchini and red onion, but mushrooms/tomatoes/eggplant/bell peppers (if allowed) would all be good options). Toss the marinade with the veggies, let sit for 30 minutes then cook.
If using swordfish or ahi, you will not need to marinate the fish as long, otherwise the lemon juice will “cook” the fish. Set aside a bit of the marinade prior to adding the fish so you can use that to drizzle on top after cooking. Marinate fish for about 20 minutes and cook until flaky.
For other recipes from this month’s reveal, click the link below!
Sauerkraut and avocado…I didn’t think that pairing would come out of my mouth, errr computer, as a go-to snack…but I’m learning to be very flexible and creative with my food choices lately. There are always stranger combinations — Pickles and ice cream? (cough, cough).
I’ve always had a deep love and appreciation for food…but my body doesn’t seem to share the same sentiment, particularly in the last eight months. Almost anything I eat doesn’t agree with me — I’ve tried all types of “diets”, from vegan to raw food to paleo. I have been gluten free since 2009 and at different times I’ve avoided nuts, dairy, sugar, beans, eggs and meat…I’ve eaten super-duper healthy but it turns out there’s more to the equation.
In short, after multiple doctors and months and months of not feeling well, I discovered that I am not absorbing any of the nutrients from my food. My body revolted and doesn’t break down fats, proteins, carbs or sugars well, which led to a plethora of deficiencies, adrenal fatigue, sore joints, muscle weakness, massive and painful digestive issues, dry skin and constantly getting sick. I’ll be sharing a bit about what I learn as I continue along… just recently I’ve had the energy again to blog again during my healing process which is a relief and a breath of fresh air.
I’ve joked that this Spring I’ve really embraced the idea of “Spring Cleaning” – physically, mentally and emotionally. It’s gut-check time and I’m determined to be a lighter, brighter and healthier version of myself at the end of this whole journey.
Now, back to the food! I am not sure you can call this a recipe; it’s more like a combination of ingredients that pair well together yet I am sharing it here as a quick snack idea, side dish for a meal or even as an accompaniment or filling for sandwich or fresh lettuce wrap, or served with grilled protein of your choice. Simple, quick and incredibly tasty!
5-Minute Avocado and Sauerkraut Salad
Grain-free, Gluten-free, Paleo-friendly, AIP-friendly, Soy-free, Nut-free, Dairy-free, Vegan, Vegetarian, Sugar-free
1 ripe avocado, de-pitted and thinly sliced
2/3 cup – 1 cup sauerkraut or fermented veggies (beet and cabbage pictured)
squeeze of fresh lemon juice or lime juice
splash of apple cider vinegar or coconut vinegar (or your favorite…I love acidity to it’s up to you)
1-2 Tbsp fresh basil, sliced thinly or chopped cilantro or parsley
sea salt to taste (I’ve used pink Himalayan as well as lime-infused salt, ginger-infused salt)
freshly ground black pepper to taste
1. Combine all ingredients. Taste and season accordingly to your preference; add more salt, pepper, basil/herbs, lemon juice, vinegar or more veggies. Enjoy on it’s own, in a wrap, as a bed for your favorite grilled or baked protein or mixed with quinoa or your favorite grain!