Entrées, Food

Sushi Salad with Soy-Lime Dressing

Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Vegan

I can’t even begin to tell you how many limes I’ve eaten lately. I originally bought a bag of them at the store, because it was almost cheaper than buying a couple of limes individually. But then we started ordering seasonal organic produce online through Misfits Market , and limes must be in season because we’ve received a handful or so each week for the past two weeks. Thankfully, limes are versatile and make a great addition to a variety of dishes.

This sushi salad is probably one of my new favorite lime-inspired creations because it’s so flavorful and refreshing. It is perfect for a low-fuss weeknight lunch or dinner because it’s quick, easy and healthy.

I recommend serving it with some kind of protein, like grilled fish, chicken, tofu or nuts to make it a complete meal. Avocado, sesame seeds and cucumber slices also make nice additions.

With a portion of protein, this recipe serves two people.

How to Make a Sushi Salad with Soy-Lime Dressing

Ingredients

Salad

2 c. cooked rice
4 tsp. rice vinegar
2 tsp. sugar
1/2 tsp. salt
2 sheets or nori, cut into strips
4 c. salad greens
2 carrots, peeled into ribbons

Dressing

2 TBS. lime juice
2 TBS. soy sauce
1 TBS. avocado oil
wasabi and pickled ginger to taste

Preparation

Mix the rice, vinegar, sugar, salt and nori together in a medium sized bowl and set aside. Arrange greens and carrot ribbons on a plate. Use a small bowl to shape rice and set atop salad.

Mix ingredients for the dressing together in a cup or small bowl. Drizzle the salad with dressing and add wasabi and ginger to taste.


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Interested in more recipes that feature limes? Check out my Cilantro-Lime Chicken Salad!

Desserts, Food, Sides

Pumpkin-Spice Plantain Chips

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Paleo, Vegan

Every year for as long as I can remember, my family has had a small farm stand on the side of the road where we sell sunflowers and garden produce. It’s been a busy season for my dad, so this year he put me in charge of picking the flowers and opening and closing the stand every day. I’ve been getting up early to put out the stand, early enough to see the sunrise, and I’ve been noticing a cool, crispness to the air that July lacked. Fall is on the way.

But it’s not just the weather that’s pointing to autumn. In our garden, the pumpkins are almost ready for picking and some of the leaves on the nearby trees are starting to turn brown and fall.

The radio advertisers are also telling me it’s fall. Time for pumpkin-spice everything, they say! Buy this pumpkin-spice latte and that pumpkin-spice doughnut. I love pumpkin-spice, but a lot of the foods they want you to buy are full of added sugars, preservatives, and artificial flavors. No thanks!

If you’re in the mood for fall food, but don’t want to eat junk, I have a healthy recipe for you that will satisfy your sweet tooth and your craving for pumpkin-spice. This recipe is great because it takes minimal effort to prepare and only has three ingredients. It’s suitable for people following a variety of diet plans too: Low-FODMAP, Paleo, Vegan, Vegetarian and Whole30. If you’re following the AIP diet, just be sure to check that your pumpkin spice blend doesn’t have any ingredients you know you can’t have.

This recipe calls for ripe plantains, so look for plantains that are yellow or almost black. The darker they are, the sweeter they will be. Alternatively, if you’d like a more savory chip, use unripe (green) plantains because they tend to be less sweet.

Enjoy!

How to Make Pumpkin-Spice Plantain Chips

Ingredients

2 ripe plantains
avocado oil
pumpkin spice blend

Preparation

Preheat oven to 400 degrees F.

Peel ripe plantains by slicing off both ends and making a few shallow cuts in the skin down the length of the fruit before removing the skin.

Slice peeled plantains into discs, about 1/8-1/4 of an inch thick. Arrange on a lined baking sheet and brush or spray with avocado oil until covered. Lightly sprinkle with pumpkin spice.

Bake for 15 to 20 minutes until they begin to turn golden brown.


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Entrées, Food

One-Pot Potato Curry

Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo*, Vegan

Yesterday we got our second shipment from Misfits Market, the organic produce subscription service we are trying out. I originally ordered their Madness box (which contains 18-20 lbs of fruits and veggies) thinking it would last us two weeks, but I was wrong. I guess we eat more fresh produce than I thought because I had to change my order to once a week!

Here’s what we got in our box this week.

I was pleased to see that we got several new veggies and fruits to try this week like strawberries, heirloom cherry tomatoes, butternut squash, and rainbow chard. We also got a couple turnips which I will be feeding to my husband because I just can’t stand turnips!

I decided to make a vegan potato curry using some of the limes, cherry tomatoes, and peppers that we received. Though it was my first time making potato curry, my husband and I both thought it was bowl-licking good and worthy of seconds. By itself, this curry serves two hungry adults and one toddler. Served with a side of rice, it will serve four or five people. I hope you enjoy it as much as we did!

Note: If you follow a Paleo diet, substitute the garbanzo beans for diced chicken and you will have a quick, easy, and delicious dinner!

How to Make Potato Curry

Ingredients

6 small red potatoes, diced
1 small red onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
1 15 oz. can of garbanzo beans, drained
1 15 oz. can of coconut milk
2 limes, juiced (3-4 TBS juice)
1 TBS ground ginger
1 tsp garam masala
1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp dried cilantro
1/2 tsp salt
12 cherry tomatoes, halved
8 kale leaves, chopped
6 basil leaves, chopped

Preparation

Saute potatoes, onion, pepper, and garlic over medium heat for 10 minutes.

Mix in garbanzo beans, coconut milk, lime juice, and spices. Simmer until potatoes are soft. Stir occasionally.

Add in tomatoes, kale and basil leaves and simmer until leaves are wilted. Serve and enjoy.


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Desserts, Food

Green Tomato Mock Apple Crisp

Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan

One of my favorite things about ordering organic produce from Misfits Market (other than how inexpensive it is) is that I get to try new fruits and vegetables that I wouldn’t ordinarily buy at a regular grocery store, like last week’s leeks for example. This week I got a handful of green tomatoes. I didn’t even know you could eat green tomatoes! I thought that if you ate unripe tomatoes you would get sick!

But apparently, you can eat green tomatoes and they have a wide variety of culinary uses. When I asked my dad (my go-to gardening expert) what I should do with my green tomatoes, he promptly replied: “Make a mock apple pie.” Apparently when he was growing up, not a single fruit or vegetable went to waste in the family garden. When tomato season came to a close, the remaining green tomatoes were gathered and made into pies!

Intrigued, I decided to give it a try. I opted to make a green tomato “apple” crisp with a cinnamon-oat crumble topping instead of a pie though because I was too lazy to make a gluten-free pie crust. But, if you’re in the mood for a pie, feel free to plop the green tomato filling into a pie crust instead. Just be sure to adjust your bake time.

When I baked this green tomato “apple” crisp, I was astonished to find how much it tasted like a real apple crisp! It was amazing, really. In fact, when my brother and my husband tried it last night, they had no idea that they were eating green tomatoes until I told them!

I hope you enjoy this recipe! If you make it, let me know what you think! Could it pass for an apple crisp?

How to Make a Green Tomato Mock Apple Crisp

Ingredients

Filling

5 medium green tomatoes, thinly sliced
1 cup sugar
1/4 cup gluten-free all purpose baking flour
1 tsp cinnamon
1TBS apple cider vinegar

Topping

1 cup gluten-free all purpose baking flour
3/4 cup rolled oats
6 TBS dark brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/2 cup coconut oil, solid

Preparation

Filling

Mix dry ingredients together in a bowl. Then add the cider vinegar and tomatoes and toss to coat. Arrange tomato slices in layers on the bottom of a 9 by 11 baking dish.

Topping

Mix together dry ingredients in a bowl. Cut in solid coconut oil. Break it up with your fingers, a whisk, or other tool until it forms clumps.

Sprinkle on top of tomato slices and bake at 350 degrees F for 50 to 60 minutes until tomatoes are tender and the crust is golden.


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Sides

Tangy Sauerkraut Quick Pickles

Last fall my aunt taught me how to make sauerkraut from scratch. We made several batches of it with green, red, and savoy cabbage. My favorite sauerkraut turned out to be the red cabbage variety. It not only looked beautiful due to its ruby red coloring, but it also had the most interesting flavor; sort of tangy, with hints of fruitiness.

When we ran out of the red sauerkraut, the jar remained half-full of flavorful brine. Since we had worked so hard to make it, I didn’t have the heart to throw it out and determined to find a use for it. But what do you do with left-over sauerkraut juice?

It sat in our fridge for a while before I figured out a solution: quick pickles.

My inspiration was a couple of giant homegrown cucumbers that I also didn’t know what to do with. Big cucumbers tend to be very bitter. I hoped that soaking them for a couple days in the sauerkraut brine would either mask or neutralize their unpleasant taste.

Turns out that quick pickles was the perfect solution for my big cucumbers. When I tried them today, I couldn’t taste a hint of bitterness. My taste buds were greeted only by tangy, crunchy pickle perfection!

So there you have it. Quick pickles: the solution to the problem of big cucumbers and leftover sauerkraut brine! I’ve included a short recipe below if you want to give these tangy sauerkraut quick pickles a shot!

How to Make Tangy Sauerkraut Quick Pickles

Step One: Eat Sauerkraut! Put in on your burgers, sneak it into salads, and enjoy it straight out of the jar!

Step Two: Save Your Brine! When you are finished with your jar of sauerkraut, don’t throw the brine away. Keep it in a quart-sized mason jar until you have two cups of tangy, salty deliciousness.

Step Three: Slice Your Cukes. Pick some cucumbers from your garden, or buy a couple from the store. Halve them, remove the seeds, and cut them into spears.

Step Four: Dunk the Spears. Submerge your spears into the brine, making sure they are completely covered. Return them to the fridge and forget about them for a couple days.

Step Five: Serve and Enjoy! Congratulate yourself for making homemade pickles and celebrate by savoring the crunchy, tangy goodness.

Stay tuned for next week! I’ll be sharing a sushi recipe that features these tasty pickles.

Food, Sides

Oven Roasted Broccolini

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo, Vegan

Yesterday was the first time I have ever eaten broccolini in my twenty (plus a few) years of existence. I wish I had discovered it sooner because it’s delicious!

Broccolini, or baby broccoli, is a hybrid vegetable similar to regular broccoli, but different in a few ways. In particular, it has smaller florets, a longer, thinner stalk, and a slightly different (and in my opinion, better) taste. It’s slightly sweet and reminiscent of asparagus.

Broccolini can be served in a variety of ways including raw, boiled or steamed. I chose to roast it, which brought out more of its flavor and added a bit of crispness.

Here’s a basic recipe for Roasted Broccolini for you to enjoy.

How to Make Oven-Roasted Broccolini (Baby Broccoli)

Ingredients

1 lb broccolini
avocado oil
black pepper, ground
garlic powder
salt

Preparation

Preheat oven to 400 degrees F.

Wash the broccolini and trim the ends of the stems off. Dry the broccolini and toss them in avocado oil.

Sprinkle with spices and salt. Bake for 12- 14 minutes until florets reach desired crispness.


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Food, Sides

Summer Citrus Salad

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Ketogenic, Paleo, Vegan

Looking for the perfect summer salad? This is it!

This recipe combines bitter kale, sweet balsamic, juicy grapefruit, and crunchy walnuts to create a salad that is nothing short of amazing! My only regret when made this was that I didn’t make more. (And that’s saying something, because I don’t even like raw kale!)

The one trick that takes this salad extra tasty is to peel the skin off of each grapefruit section. It’s a fiddly process, but it brings out the natural sweetness of the grapefruit and improves the texture of the salad.

I hope you enjoy this salad as much as we did!

How to Make Summer Citrus Salad

Ingredients

8 cups chopped kale
2 grapefruits, sectioned and skins removed
1/2 cup walnuts
balsamic and olive oil to taste

Preparation

Mix and enjoy!


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