Monday, April 30, 2012

Fresh Cole Slaw

Sometimes the simplest foods are the most satisfying.
This cole slaw is fabulous with fish tacos, grilled salmon or barbecue.
Spoon the slaw overtop spinach and some leftover sliced meat for a delicious, fast lunch salad.

Fresh Cole Slaw
1/2 head green cabbage
1/4 c. Olive Oil mayonnaise (or mayo of your choice)
4 t. freshly squeezed lime juice
1 t. agave syrup
1/4 t. salt
1/4 t. pepper

Slice cabbage thinly.
Wisk together remaining ingredients, and adjust seasonings to taste (add a little more lime for fish tacos, perhaps a little more salt for barbecue).
Combine everything and serve chilled.

Monday, April 23, 2012

Olive Oil Mayonnaise

Some people with celiac disease or gluten sensitivity are also sensitive to canola and soy oils, which makes it difficult to eat mayonnaise without digestive difficulty. This is a delicious mayonnaise that's quick to make. Enjoy!

Olive Oil Mayonnaise
1 egg
6 t. freshly squeezed lemon juice
1/4 t. ground mustard
1 c. "Extra Light in Flavor' olive oil
3/4 t. Herbamare (use regular salt if you can't find this herbal seasoning salt)
1/4 t. pepper

Blend together egg, lemon juice, mustard, salt and pepper in blender or food processor.
Slowly drizzle in the olive oil while blending to emulsify.

Monday, April 16, 2012

Nuts and Berries Smoothie

A quick breakfast shake will start your day energetically!
This shake contains enough fruits, veggies, proteins and high-quality fats to make you feel fulfilled and energized.

Nuts and Berries Smoothie
1 apple, cored and cubed
1 pear, cored and cubed
1 c. frozen berries of your choice
4 large leaves kale, spinach or cabbage
1/2 c. coconut milk
2 T. almond butter
1-1/2 cups cold water
1 T. black cherry juice

optional: 2 T. flax seed

Blend all ingredients in a blender until smooth.
Makes two pint-sized servings.
Share with someone you love or save half for lunch.

Monday, April 9, 2012

Nutty Paleo Pancakes or Flatbread

I've been enjoying experimenting with grain-free flours lately, and have devised a recipe for a delicious flatbread or pancakes.

Nutty Paleo Pancakes or Flatbread
3/4 cup almond meal
3/4 cup hazelnut meal
3 eggs
1/4 cup coconut milk
1 t vanilla extract
1 T maple syrup
1/2 t baking soda
1/4 t salt

Optional: Add a teaspoon of your favorite spices: use cinnamon or nutmeg for a sweet treat, or thyme or rosemary for a savory flatbread.

Mix together all ingredients.

Find your largest non-stick fry-pan. Heat over a medium-low flame, oil the pan, and pour 1-1/2 or 2 T of batter for each pancake. Cook for about 3 minutes, then flip and cook another 2. Cool on a cooking rack if you'd like to save these for breads.

Bon appetit!