Wild Rice Salmon Salad with Pine Nuts, Lemon and Parsley

November 19, 2014 in Dairy-Free, Gluten Free, Healthy Fare, Side Dishes

This wild rice and salmon dish is a perfect salad for your Thanksgiving lineup.

Wild Rice Salmon Salad with Lemon, Parsley and Pine Nuts

Wild Rice Salmon Salad with Lemon, Parsley and Pine Nuts

To mangle Robert Burns, the best laid recipe plans aft gang agly . . . but also sometimes turn out deliciously regardless. My original thought with this dish was to make a sort of wild rice maki, that would be fitting on a Thanksgiving table, rolled up in slices of lox-style smoked salmon. Round 1: Tastes great, but sliced salmon won’t hold the shape together well enough. Round 2: Chopped up salmon and mixed it into the rice, and tried using nori to wrap the whole mixture up. Not sticky enough to work. Round 3: Decide the tasty rice mixture does just fine all on its own. Tossed in a bowl it is!

As it stands, the salad is gluten-free (some would consider it grain-free as well, as wild rice is actually a kind of grass) and dairy-free, though I have it on good authority that some crumbled chevre in the mix is a lovely addition as well.  Read the rest of this entry →

One Pot Wonder: Skillet Roasted Chicken and Sweet Potatoes

November 14, 2014 in Dairy-Free, Entrees, Gluten Free

A simple easy weeknight meal, all in one skillet!

Skillet Roasted Chicken and Sweet Potatoes (After)

One-Pot Skillet Roasted Chicken and Sweet Potatoes (After)

We can all use more one-pot meals, and this one is a total breeze. I have loved my co-blogger’s one-pot creations (as have so many others – the Tomato Basil Pasta has been a particular smash hit), and thought I’d experiment with a simple chicken and potatoes dish, inspiration by the Can’t Cook Book, actually! Perfect for fall, minimal prep, and ready in an hour.  Read the rest of this entry →

Pumpkin-Shaped Pumpkin Mini-Quiches

October 16, 2014 in Breakfast, Dairy-Free, Gluten Free, Holidays, Vegetarian Entrees

More pumpkin goods! An easy, dairy-free autumn breakfast or savory snack.

Pumpkin Mini-Bundt Quiches

Pumpkin Mini-Bundt Quiches

Pumpkin in both shape and content. You could just as easily bake these mini-quiches in regular muffin tins if you don’t have one of these snazzy numbers, and they’d be just as tasty a savory fall breakfast or snack. But if you want to add a little extra seasonal flair, I loved how the quasi-pumpkin shapes turned out. Totally dairy-free, and if you omit the pretzel stick garnishes for stems, paleo as well.   Read the rest of this entry →

Balsamic Chicken Salad with Asparagus, Peppers and Mushrooms

July 3, 2014 in Dairy-Free, Gluten Free, Healthy Fare

Light and easy balsamic chicken salad recipe – can be grilled or broiled!

Balsamic Grilled Chicken Salad with Asparagus, Pepper and Mushrooms

I love a good chicken salad, especially any I can find that aren’t heavy with  mayonnaise-laden dressings. (Not that I have anything against good mayonnaise in the right place, either, but it really can weigh a dish down.) Back in the pre-Lily era, when I was working in West Hartford, CT, I used to frequent the Wild Oats prepared foods on an all-too-regular basis; his was before Whole Foods came to town, if you can imagine such a time. Seems positively Jurassic now.

Anyway, my favorite dish of theirs was a grilled chicken salad with a balsamic dressing. Perfect light fare, ideal for South Beach phase one, paleo, or low-carb in general – and perfect for any cookout if you opt for the grilled version. Read the rest of this entry →

4 Ingredient Pina Colada Macaroons

June 23, 2014 in Dairy-Free, Desserts, Gluten Free, Snacks

A four-ingredient, easy, healthy dessert!

4 Ingredient Pina Colada Macaroons

4 Ingredient Pina Colada Macaroons

I see a lot of friends adjusting to new summer schedules with their kids – and along with that comes the neverending quest for healthy sweet treats. Plenty of frozen goodies to come, but if you don’t mind firing up the oven for 15 minutes, this 4 ingredient twist on a regular macaroon makes for a great little snack cookie.

3 dried pineapple rings (about 1/2 cup)great little treat.
2 egg whites
2 tablespoons honey
1 1/2 cups shredded coconut (unsweetened)

Preheat oven to 325. Cut pineapple rings into 3 pieces, then pulse in  a food processor until very finely chopped (will clump together a bit). Beat egg whites with a whisk until frothy, then whisk in the honey. Stir in coconut and pineapple and mix until well distributed.

Using a cookie dough scoop, pack mixture firmly into balls and place on parchment or silpat-lined cookie sheet. (Mixture will be crumbly when raw; just shape with fingers as needed.) Bake for 14-16 minutes, until starting to become golden brown. Let cool completely before eating.

. — posted by Anne

Egg Foo Young Quiche

June 12, 2014 in Dairy-Free, Entrees, Gluten Free, Healthy Fare

The classic Chinese pancake in quiche form.

Egg Foo Young Quiche - GF/CF Paleo

Egg Foo Young Quiche

I was a latecomer to appreciating Egg Foo Young, but have recently been enjoying  the version in Nom Nom Paleo‘s cookbook – totally won me over. After making it a few times, our backyard chickens blessed us with a surfeit of fresh eggs, and I was eager to use them in a quiche. The idea struck! And turned out fabulously, if I daresay.

You could use the crust of your choice, of course; I decided to make mine with cashew flour and sesame seeds for complementary flavors. Read the rest of this entry →

Chicken Shawarma Salad with Garlic Lemon Dressing

June 5, 2014 in Dairy-Free, Entrees, Gluten Free, Healthy Fare

Easy Summer Salad Jar du Jour.

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.  #paleo

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.

This is my new addiction for the late spring/early summer – I plan on making a batch at least once a week for the foreseeable future. Like many food bloggers, we frequently start out with an existing recipe as a starting point and riff on it, making our own variations. Sometimes the end result is still recognizably related to the original, and sometimes you end up with a whole new dish. Today, it’s a little bit of both.

A friend had recently raved about the chicken shawarma recipe by Tori Avey, and I was eager to test it out. Well, folks, I’m not going to make any effort to change this, I’m just going to point you directly to the source. It’s that good. My ONE chance was sauteing the chicken in step 2 in a tablespoon of coconut oil rather than olive, because that’s the way I prefer to saute, but that’s it. Why mess with what is essentially perfection?

Where I diverged: rather than serving it with tahini sauce, I preferred to eat it with a lemon garlic sauce that is often served on shawarma and gyros. And of course, as with almost all salads these days, I decided to put it in jar form. I think the cucumber and tomatoes go perfectly here. Depending on how tightly you pack it all in, it makes either 3 or 4 salad jars, all ready to go for your next few lunches.

Read the rest of this entry →

Sunbutter Surprise Cookies for Chocolate Chip Cookie Day

May 15, 2014 in Desserts, Gluten Free, Vegan Recipes

  Delectable Grain Free, Vegan Chocolate Chip Cookies – with a surprise inside. 

Sunbutter Surprise Chocolate Chip Cookies

To be filed under “Like You Need An Excuse: May 15th is Chocolate Chip Cookie Day. I thought I’d share my favorite heath-packed (AND delicious) chocolate chip cookies. Look at that lovely plate above. Just what you think of when “Chocolate Chip Cookies” comes to mind, yes?

And then, just below the surface, lurks THIS:

What? How did this get inside my chocolate chip cookie? And why is it still unsettlingly delicious?!

Do not adjust your monitor. Those cookies really are deep emerald green in the middle. With zero artificial dyes or any other such ingredients.

Here’s the history. Read the rest of this entry →

Rocket Man Pizza

April 10, 2014 in Entrees, Gluten Free, Vegetarian Entrees

 Never tried an arugula-topped pizza? 

Arugula, ricotta, chevre, and feta + garlic, lemon and thyme vinaigrette, topped with toasted hazelnuts = Rocket Man Pizza (with gluten-free crust from Bob’s Red Mill)

I’m sure Hopworks Urban Brewery in Portland has many other delicious pizza offerings and other excellent far, but I wouldn’t know. Ever since encountering their “Rocket Man” pizza (rocket as in the UK name for arugula), I haven’t been able to bring myself to order anything else. It’s arugula tossed in a lemon-thyme (a long, long thyme?) vinaigrette, atop a bed of ricotta, chevre and mozzarella, sprinkled with feta and toasted hazelnuts as a final flourish.

I had the chance to hang with Donna and the family this weekend, and in an early celebration of my daughter’s 6th birthday, we had a pizza party with a variety of pies; some pre-made, some make-your-own. I’ve been wanting to try an approximation of HUB’s Rocket Man for a while now, so this was the perfect excuse to give it a shot.  Read the rest of this entry →

Spring Chicken Soup with Lemon and Artichokes

March 27, 2014 in Dairy-Free, Gluten Free, Healthy Fare, Soups and Stews

A perfectly bright, warm, simple chicken soup for a day of April showers. 

Spring Chicken Soup with Artichoke and Lemon

Simple, flavorful, healthy. This is something of a copycat recipe.  I’m not going for anything even near total accuracy, but it most certainly was inspired by the Lemon Artichoke Soup you can find in the prepared foods section at Whole Foods. If you’ve been there lately, I’m sure you know the one. I love the flavor combination of lemon, artichoke and chicken (such as in this recipe), and having it rendered in soup form seemed like just the bowl of homemade nourishment I love in the rainy Northwest spring.  Read the rest of this entry →