Tag Archives: gluten free

Salmon Sorentina

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Salmon Sorrentino

This week has been so hectic on the work front for me, so I apologize for not posting a recipe sooner, but sometimes life really does get in the way of me posting. One of my favorite types of restaurants are those hidden gems nestled within a quaint neighborhood. For some reason the city that I live in is scattered with exactly those types of restaurants. Literally there is a home lined street and at the end of that street is a restaurant. The locals here love these little gems and know exactly where they are. So there is little fear that any of these restaurants will actually ever go out of business. We have this amazing little Italian Cafe near our house, and one of my favorite things on the menu there is Salmon Sorentino. All the elements in the dish speak to me. I love the saltiness of the kalmata olives, and the brininess of the capers, they all work together perfectly in the cream sauce. This recipe is my version of the restaurant version.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Ingredients:
1lb of salmon
1 cup of heavy cream
1 clove of garlic chopped
3 tablespoons of capers drained
1/2 cup of kalmata olives
5 basil leaves chopped
2 tablespoons of olive oil

Directions:  Add oil and garlic to a frying pan and cook until you can smell the garlic 15-20 seconds. Add in cream, salmon, olives, and capers, cook for 7-10 minutes or until salmon is cooked through. Add in basil, turn off fire and enjoy on a bed of pasta, or spinach, or with some steamed veggies.  If you love this, you will probably love my recipe for Chicken with Lemon Caper Cream Sauce

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Nut and fruit snack bars

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I love Kind bars, but they can get a bit pricey at almost $2 a pop. I know how easy these type of bars can be to make, so I decided to make my own. The only real work involved is mixing the ingredients. The great thing about these is that you can use your favorite nuts and dried fruits. I happened to have some Hawali dates that I got from the farmers market, so I added those, and some raisins. You can add whatever you have, and make these your own. These are a great snack, I usually have one for breakfast, or a afternoon snack. You can’t really go wrong with these since they are pure protein and fiber.

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Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients:
1 cup of Organic almonds chopped
1/2 cup of organic sunflower seeds
8-10 dates chopped
3 tablespoons of organic raisins chopped
3 tablespoons of unsweetened coconut flakes
1/3 cup of brown rice syrup, or honey

Directions:
Add all ingredients to a medium size bowl and mix well:

Spread mixture out evenly onto a lightly greased foil lined 9 inch pan:

Bake on 325F for 10 minutes. Remove from oven and let sit for 10 minutes, just long enough for it to cool, but not completely cool. After ten minutes, cut into bars, and let cool completely before eating. If you use honey after cooling place in the refrigerator, so that the bars set completely. If you like these you will probably like these Granola bars

Banana Marshmallow Split!

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Banana Marshmallow Split

I wasn’t going to post this on the blog, just because this is so easy to make, it barely needs directions. I made this dessert after making a fresh batch of marshmallows, I’ll post the recipe for those soon. This is a super yummy single serve dessert that isn’t involved at all. But it’s so yummy that you’ll probably want to make it all the time. Sometimes I add peanut butter to this, or almond butter and sliced almonds. You can even add sliced strawberries if you want to make it fancy.

Ingredients:
1 Banana split down the middle
1-2 squares of a good quality chocolate (chopped into small pieces) ( I used 60% organic fair trade bittersweet chocolate)
4-6 miniature marshmallows
2-3 walnuts crushed

Equipment needed:
Foil

Serves: 1

Directions:

 Place the chocolate and marshmallows inside the slit banana:

Cover with foil. Bake in a 400F degree oven for 5 minutes:

Remove the banana peel. Place in a serving bowl, top with crushed walnuts and enjoy!

Share your favorite single serving dessert recipes? I’d love to try some new ones;-)

Lemon Herb Cauliflower "rice"

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Lemon Cauliflower Herb “Rice” It Paleo, Gluten free, and Low-carb

As adventurous as my daughter is when it comes to food, she still struggles with textures. A meal for her can be made, or broken, if something is not the right texture for her. I’m constantly trying to introduce her to new foods, but at the same time give them to her in a way that she will except. Many foods that I give her end up on the floor if I get it wrong. I read somewhere that people on a low carb diet substitute cauliflower for grains and potatoes. I myself have had cauliflower mash and loved it. I decided to try to do a cauliflower rice to go along with a roast chicken I was making for dinner. It turned out to be a hit with her, and my husband loved it too. I added lemon and cilantro, but just like any rice, you can add what ever flavorings suit your fancy. This is both Cauliflower rice is Paleo, Gluten free, and low carb.

Here’s what you need:
1 large cauliflower head, stems removed
1/4 cup of finely chopped onion
Zest of a lemon
 Juice of half a large lemon
1 Tablespoon of olive oil
Sea salt to taste
Tablespoon of chopped cilantro

Equipment needed:
Food processor

Directions:

Add the cauliflower florets to you’re food processor and pulse until the cauliflower looks like this:

Heat the olive oil in a sauté pan, add the onion and cook until translucent.

Add in the cauliflower and lemon juice and zest, mix well.

Cover the pan and let cook for 3 minutes. Uncover the pan and cook an additional 2-3 minutes, stirring to prevent sticking, but allowing a little browning. Turn fire off, and add the chopped cilantro and serve. I didn’t add the cilantro to her portion, again, textures.

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Dandelion Greens with Sautéed Mushrooms

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Have you ever gone to the farmers market, and laid eyes on a vegetable and thought “that looks interesting let me try it?” We’ll that’s what happened to me this Sunday. I walked up to my favorite herb stand to get my usual arsenal of fresh herbs, and I stumbled upon some fresh dandelion greens. Sometimes I get so inspired by fresh veggies at the farmers market. I love trying new things. My love of trying new things can result in an amazing dish, as in this one, or a not so amazing dish. I had heard of dandelion greens before, but I had no clue how to cook them. So once the excitement of using this new leaf wore off, I was left to figure out what to do with these dandelion greens. I tasted the raw leaves…Big mistake! They are as my daughter would say “super duper, bitter.” They almost remind me of bitter gourd/melon.  But even these greens are not as bitter as bitter melon. I Googled them and found that dandelion leaves are actually weeds. You know those weeds that are growing in your vegetable garden? Yes those weeds, they’re edible…who knew? I decided I wanted to mellow out the bitterness, the best way to do that is to cook them. I got out some Crimini mushrooms, because mushrooms always make greens better, and some garlic and started my journey. I had no idea where I was going with this, but I can tell you that I ended up in taste bud heaven at the end of it all. Every element of this salad adds an additional flavor profile. This dish is filling, and gratifying on so many levels. I could eat it every day! If you can’t find dandelion greens, try substituting a hearty bitter green like beet greens, turnip greens or chard.

Here’s what you need:
1 bunch of organic Dandelion leaves, cut with bottom stems removed
10 ounces of Crimini Mushrooms sliced
2 Large cloves of garlic chopped finely
Handful of walnuts, toasted
1/2 cup of fresh cherry tomatoes sliced in half, I used fresh tomatoes from my garden
1/3 cup of goat cheese, or more if you are so inclined
1 teaspoon of butter
1 teaspoon of balsamic vinegar
Juice of 1/2 of a small lemon
2tablespoons of olive oil
Sea salt and pepper to taste

Directions:
Warm the olive oil and garlic in a sauté pan:

Once you can smell the garlic (20 seconds), add in the mushrooms:

Salt the mushrooms and allow to cook until just before the water from the mushrooms evaporates(5-7 minutes). Add in the tab of butter, and allow the mushrooms to brown and take on a bit of color. This step is important don’t skip it! Browning releases Unami flavor.

After the mushrooms have taken on some color add in the dandelion greens.

Sauté until wilted, then add in the balsamic vinegar and lemon juice:

Mix well, add in the tomatoes, toss for about a minute, turn off the fire:

Add in walnuts, and cheese, toss, season with salt and pepper and serve. This would also be good cold, but served warm this salad is super comforting and satisfying!

What have been some interesting farmers market finds for you?

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Crab cakes with Mango Coulis! Gluten free and Paleo

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Nothing grates my nerves more than a crab cake that has everything in it but crab. I can’t tell you how many times I’ve ordered a crab cake at a restaurant and been disappointed when I’m served a bread cake instead. I want crab in my crab cakes, and not just a little lump meat here and there! This recipe for crab cakes is for those of us who love crab, and not the breading you find in most crab cake recipes. This is a gluten free crab cake recipe. I use vegan mayo instead of regular to reduce the fat, but feel free to use your brand of mayo.

Here’s what you need:
1.5 lbs of fresh crabmeat
Zest of half a lemon
2 Tablespoons of Veganaise or the best-quality mayonnaise you can find
5 tablespoons of coconut flour
1 egg beaten
1 Tablespoon of lemon juice
1.5 teaspoons of Worcester sauce
1/4 teaspoon of chili pepper flakes
1/4 cup of green onion sliced thinly
1/4 cup of green or red bell pepper, finely chopped
Sea salt and black pepper to taste
2-3 Tablespoons of oil, or butter for frying cakes

Mango coulis
1 large ripe mango,  cut and cubed
1/3 cup of water or more if you like it thinner

Directions for mango coulis:
Add mango to a blender. Blend while adding water until smooth and desired thickness has been reached. Set aside.

Directions:
In a large mixing bowl add all the ingredients, except the oil, and mix lightly until ingredients come together. Form patties.

Heat oil in a skillet, add crab cakes, cook until brown on both sides, about 3-4 minutes on each side,

Remove and serve with mango coulis and enjoy!

What does your favorite crab cake recipe have in it? Share, I’d love to try it!

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Gluten free Fried Chicken

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I don’t fry chicken very often maybe once or twice a year. Fried chicken really isn’t something I want to make a main stay in my family’s daily diet, if you know what I mean. If I have a craving for fried chicken I usually make my “Tofu fried chicken”.  However, anyone who’s ever had fried chicken, (is there anyone who hasn’t?), knows how delicious and addicting real fried chicken can be. When we travel outside the United Staes, it’s always interesting to see the sheer number of fast food fried chicken restaurants there are. Besides McDonalds, KFC and Churches chicken seem to have a solid hold on the worlds fast food dollars, and they seem to be everywhere! Is there a healthy way to fry chicken, um…probably not! But there are ways to make fried chicken healthier. Baking fried chicken, is one option, but then again that’s not really “fried chicken.” Removing the skin is another option, but I have to admit it’s one of my favorite parts of fried chicken, a crispy skin is everything! This particular recipe has no skin, it’s gluten free, and Paleo because I use coconut flour, and it’s super duper yummy. Frying it in coconut oil adds another delicious flavor profile, trust me when I say that you want to try this recipe. It is beyond delicious!  My daughter isn’t a big meat eater, but one bite of one of these golden nuggets and she was a chicken convert. She kept asking for, more, and more, and “more of that chi-ken.”

Here’s what you need:
1lb of boneless skinless chicken thighs, cut into 2 inch chunks
Sea salt to taste
Black pepper to taste
1/2 cup of Coconut flour
1/2 cup of coconut oil

Directions:
Heat coconut oil in a cast iron skillet over medium high heat. Add coconut flour to a small bowl. Season chicken with sea salt and black pepper:

Dredge the chicken in the coconut flour:

Add Chicken to the hot coconut oil. Cook for about 10-15 minutes, flipping the chicken half way through, to brown on both sides:


Once chicken is cooked through, Remove from the oil and place on paper towels to absorb any extra oil, then enjoy!

Have you ever fried chicken in something other than vegetable or canola oil? How did it turn out?
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Red, White, & Blueberry Crumble Tart

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I love July fourth! It means getting together with family and friends to celebrate America’s independence with great food, drinks and at the end of the day beautiful fireworks.  This year is especially exciting for me because, it’s the first year that my daughter is old enough to watch and enjoy the fireworks. There is something so special about being able to view things like this through a child’s eyes. I thought I would revamp my Strawberry crumble tart with this healthier gluten free version, and add a little blue to make it more festive. Feel free to use any berry that you like for this, raspberries and blackberries would be an awesome alternative.  

Here’s what you need:
1/2 cup of almond meal 
1/2 cup of oats
4 tablespoons, or half a stick of cold butter, cut and cubed, 
a dash of cinnamon
1/2 cup of maple sugar, ( can also use coconut sugar, or brown sugar)
1pint of fresh strawberries (sliced)
1 pint of fresh blueberries 

Whipped cream: 
2 cups of heavy whipping cream
1/2 teaspoon of vanilla extract
5 tablespoons of maple syrup or agave

 Place the almond meal, oats, butter, sugar, and cinnamon into a food processor an pulse until it looks like this:
Place one tablespoon of the mixture into muffin tins:
Bake on 400 until golden brown about 10-15 minutes
Remove from oven and allow to cool. 
In a stand mixer add 2 cups of heavy whipping cream and 5 tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract:
Whip until peaks form.  Layer the strawberries, blueberries and whip cream on top of the crumble and enjoy!

Happy Independence Day my fellow Americans!  What is your favorite food to eat on July 4th?

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Parmesan Chicken with Caesar Roasted Romaine

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Parmesan chicken is one of my favorite meals. This particular Parmesan chicken recipe is so easy to make, and it’s paired perfectly with roasted romaine. It is like eating a Caesar salad, but kicked up a few notches! This particular Parmesan chicken recipe speaks to my inner lazy girl, because it’s a one pot wonder! You read it right, everything cooks in one pan, and in 20 minutes! It doesn’t get better than that! If you’ve never tried roasted romain, then you’re in for a treat with this recipe. Romaine takes on a rich, warm, and soulful texture when you roast it. Everyone who tries this, always mistakes the romaine for a sturdier green, like a kale, or collard…without the bitterness of course.  Most Parmesan chicken recipes include bread crumbs, this one does not, so it’s gluten free. If you want to add bread crumbs then be my guest, just swap out 1/2 a cup of the cheese with 1/2 cup of either Panko, or bread crumbs. 
Here is what you need
1 lbs of  skinless, boneless chicken (4 breast or 5-6 chicken thighs)
Kosher salt, freshly ground pepper
1/2 cup grated Parmesan
1/2 cup of grated Percorino or Asiago cheese
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained, chopped
1 lemon, cut into 8 wedges
Directions:
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet.

Combine cheese, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl.

Pat mixture onto breasts.

 Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken.

 Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.

Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over. Enjoy! 

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Gluten-free guiltless almond flour banana nut muffins

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If your house is anything like my household, mornings are hectic!!  Breakfast is always a chore to make! Certified Nutritionist Justice De la Torre comes to the rescue with this protein packed, gluten and grain free muffin. This muffin is moist, and quite frankly, the best muffin I’ve tasted in quite some time! Trust me when I say that you want to make this muffin! In addition to being delicious, this muffin is good for you.  It’s high in fiber, iron, potassium, and Vitamin E! With the addition of 1 scoop of protein powder, each muffin has 5 grams of protein. If I were you I would make a double batch of these, because they are just that good. This recipe uses Almond flour, also known as almond meal. You can find almond meal in the flour section of almost any supermarket now days. This is a great muffin to start the day with. But, it’s also great as a high protein snack for those middle of the day cravings. My daughter loved this muffin, as I’m sure will you too!. This is a great alternative to  sugar laden banana breads, this muffin contains no refined sugar!

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Here’s what you need:

3 cups  almond flour/meal
1 tsp  baking soda
1/2 tsp  sea salt
1/2 tsp  baking powder
½ tsp cinnamon
3  eggs
2 1/2  very ripe bananas, mashed
1/2 cup maple syrup or xylitol
1/4 cup melted coconut oil
1 tsp  vanilla extract
1/4 cup chopped nuts
Equipment:
Muffin pan
Preheat oven to 350F. Grease or line a 12–muffin tin. Mix dry ingredients in a large bowl.

In a separate bowl, mash bananas with a fork, add in your wet ingredients, and mix well:

Add wet mixture to dry mixture. Stir just to combine.

Fill muffin cups. Sprinkle with chopped nuts.

Bake about 20 min. (tops will be set and spring back when lightly touched)

What is your favorite muffin? If you share I’ll pick one favorite and revamp the recipe to make a healthy alternative like this one.
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