Ginger has so many great attributes and this dressing is a great way to get a big hit of fresh ginger. Ginger is naturally warming, stimulates digestion, and reduces “dampness” in the body. Ginger’s concentrated anti inflammatory properties can help reduce pains related to cramping and arthritus, and may relieve bloating.
Classic sushi bar salad at home
Vegan, nut free, gluten free. You’ll need a Ninja Blender or VitaMix. Takes about 15 minutes
Recipe
3 medium carrots, peeled, ends cut off, and cut into 1” pieces.
1 cup loosely filled with fresh ginger pieces that have been peeled
1 clove garlic, peeled
5 T rice vinegar
3 T sesame oil
2 T neutral oil
1/4 c agave
1/2 c ish water (use as needed)
1 tsp miso paste
1 1/2 tsp salt or more to your taste
Combine all ingredients and blend until pulverized. It won’t get entirely smooth but neither was my favorite restaurant dressing.
Use on any salad or just the classic-Iceberg lettuce with any combination of cucumber, radish, carrot, or tomatoes
Is it salad with noodles or noodles with vegetables? There’s lots of flexibility here with your ratios of vegetables, noodles and dressing. Also with the vegetables and noodles that you use. This is a “choose your own adventure” recipe. You could make this gluten free by using rice noodles. Adding chopped or shredded chicken is also a good addition for meat eaters. For that matter, you could also add shrimp or steak. With the exception of the main ingredients in the dressing/sauce, play around.
Don’t forget to save your pasta water!
Recipe
Takes 30-45 min. Feeds 4.
Vegan, dairy-free, nut-free
1/2 package of Whole Wheat Linguine
2 cups of shredded red cabbage
3 cups finely chopped kale
1 1/2 cups grated or matchstick carrots
1/2 of an English cucumber sliced
1/2 cup sliced green onion
1 cup chopped cilantro
1/2 cup chopped mint
3/4 cup tahini
1/3 cup + 1 T soy sauce or tamari
1/3 cup water
1/4 cup sesame oil
3 1/2 T agave
1 1/2 T chili garlic sauce (spicy optional ingredient)
Juice of 1 lime
2-3” of fresh, peeled ginger root. If using tube ginger or pre-grated, maybe use extra
3 garlic cloves
2 tsp salt or to taste
Start by prepping the vegetables and herbs and set those aside. You may not want to add vegetables, like cucumbers, until right before serving. Keep that in mind and keep vegetables separated as you prep.
For the tahini sauce, I put everything in a Ninja Blender, so I throw in whole cloves of garlic and big chunks of ginger. If you are whisking by hand or using an emersion blender, finely mince or grate garlic and ginger. Either way, combine tahini-salt and blend or whisk until smooth. You can adjust this to make it saltier, spicier or sweeter.
Cook your pasta according to package directions, save pasta water as you drain after cooking. Place pasta in a large bowl. Add a splash of pasta water and toss to combine. While pasta is still warm, add SOME of the tahini sauce and toss. This recipe makes about 2 1/2 cups of sauce-don’t feel pressured to use it all at once. When the pasta has cooled to room temp, add vegetables and herbs, and more sauce if desired. Toss, let it sit for 15-20 min. to let the flavors settle (taste for saltiness. If you’ve gone overboard you can add lime juice to counteract too much salt) and serve. Garnish with sesame seeds and more herbs if you’d like.
Save leftover sauce in a jar or plastic container, adding more to leftovers or using for a dipping sauce, dressing for other salads, or thin out with more soy and use for marinade.
A light main course for breakfast or lunch. High in protein, low fat, low carbrohydrate, and gluten-free. Pair with a green salad, fruit, or roasted potatoes.
Feeds 6. Takes 20 minutes to make. Bakes for 45 minutes. You will need a 9” round cake pan or oven proof skillet.
Recipe
8 eggs
4 egg whites
1/3 cup crème fraiche
3 cloves garlic, minced
2tsp minced jalapeño
1/4 cup sliced green onions. Whites and some green.
1 cup freshly grated Swiss cheese
1 cup crab meat. Shredded or chopped and all shell removed
1 tsp salt
Freshly cracked black pepper
Cooking spray for pan
Preheat oven to 350 degrees. Start by prepping green onion, garlic, and jalapeño. Set aside in a small bowl. Grate Swiss cheese, and set aside. Crack eggs into a mixing bowl and whisk well, without over mixing. Mix in crème fraiche, salt and pepper. Next, fold in remaining ingredients.
Spray a deep, 9” round cake pan with cooking spray and pour mixture into pan. Place pan in oven and bake for 45 minutes. Frittata should begin to pull away from the sides of the pan, and the center should be set, when it is ready to be taken out of the oven. Allow to cool slightly before cutting.
Leftovers are best served in foil, and thrown into your work bag or purse.
Gluten free
1 1/2 c finely grated carrot
1 large shallot, minced
3/4 c chopped parsley
1/4 c chopped chives
1 T olive oil
Salt and pepper
2 lbs ground Turkey
1 whole egg and 1 egg white, beaten
1/2 c panko flakes or gf bread crumbs
2 T ketchup
2 tsp coconut aminos or Worcestershire sauce
2 tsp Italian seasoning
1 1/4 tsp salt
Freshly ground black pepper
1/2 c ketchup
1 T balsamic vinegar
Preheat oven to 350. Prepare a sheet pan with parchment paper or cooking spray.
Sauté carrot through chives in 1 T olive oil, seasoning with salt and pepper. Combine turkey through freshly ground black pepper and gently mix. Add in sautéed carrot mixture mix with hands, just until incorporated. Don’t over mix. Place mixture on prepared baking sheet and form into a loaf. Set aside and wash hands. Combine balsamic and ketchup in a small bowl and stir to combine. Spread ketchup mixture on top of meatloaf. Place in oven and bake about 1 hr or until it reaches 160 degrees inside the meatloaf. A meat thermometer is a must have. Inexpensive and tackles all the speculation stress. Let the meatloaf rest 5-10 min before slicing.
This recipe uses coconut oil instead of butter or vegetable oil. More popular in the last decade, coconut oil is easy to find amongst other oils in grocery stores. Because it is a saturated fat, it will usually be found in it’s solid form when stored in cool temperatures, but easily melts. Concerned about saturated fats? Give this article a quick read. Why this recipe benefits from using coconut oil; it adds to the flavor and aroma, by using coconut oil you can use a little less and still get a moist bread, it is minimally processed and plant based.
Gluten-free and easy to make. Takes only about 20 min to make and 1 hour to bake.
Recipe
4 Tablespoons melted coconut oil
1/2 cup cane sugar (Florida Crystals)
2 eggs, room temperature
4 small, ripe bananas, mashed
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup Pamela’s Gluten Free Baking and Pancake Mix
1 cup + 1/2 cup shredded coconut
Preheat oven to 350 degrees
Grease or spray an 8×4 loaf pan
Combine first 6 ingredients in a mixing bowl and beat until combined. Add the baking mix and 1 cup of shredded coconut, mix just until combined. Place batter into the prepared loaf pan and sprinkle with 1-2 tablespoons of sugar. Bake for 45 minutes. Top bread with remaining 1/2 cup of shredded coconut, a sprinkle of salt, and continue to bake for 15 minutes or until a toothpick inserted comes out clean. If coconut starts to brown too much before bread is done, lightly cover with foil. Cool on a wire rack, remove from pan.
This recipe was insprired by a dear friend that loves pasta and mexican food, but his diet lacks nutrition. This is picky eater recipe. It’s easy, flavorful, high fiber, and provides some pops of fresh herbs and vegetables-providing some vitamins and minerals.
Makes about 6 side dish servings. Takes about 30 minutes to make.
Recipe
8 oz dried pasta
1 medium red bell pepper, chopped
1 can of corn
1 can black beans
1/2 cup chopped cilantro
1 big chipotle pepper + some liquid from a can of chipotles in adobo
5.3 oz Chobani Plain Non-fat yogurt
2 T mayonnaise product (you could also omit this and use more yogurt)
Salt
Make it your own. Reduce amount of pasta and amp up amount of veg for more of a salad with pasta. Or mix and match with additional optional mix-ins: olives, shredded cheese, avacado, sun dried tomatoes. Get crazy.
Start by boiling salted water for the pasta. When water comes to a boil, cook pasta according to package directions. When pasta is done reserve some pasta water. While pasta cooks, open and drain corn and beans. Dice red pepper and chop cilantro. To make the chipotle dressing, I combine the chipotle plus some adobo sauce, yogurt, mayo, and salt to taste, in the mixing cup that came with my emersion blender. You could also use a small Ninja or even a blender for this. Some how, mix together the chipotle – salt. Put the pasta and a splash of the reserved cooking liquid in a large bowl, stir. Add remaining ingredients and chipotle dressing to the pasta, and toss until combined. Taste and add salt if necessary. If you’ve added too much salt, add a little lime or lemon juice to counteract.
An indulgent combination of brownie and cheesecake, meets the fall flavors of a pumpkin spice latte. The upside of baking at home is the ability to control what you are eating, even if it’s something indulgent. Store bought baked goods tend to be loaded with extra sugar, fillers, and preservatives. Take the lead, carve out a little time, and really enjoy your indulgence and the experience.
Start with the last 10 ingredients to make the pumpkin cheesecake top layer. In a medium mixing bowl, beat the pumpkin puree and cream cheese until smoothish and well combined. Add egg through cloves and beat well. Gently mix in corn starch. Set mixture aside. Place butter and 12 oz of chocolate in the bowl of a double boiler (a heat proof bowl that will rest securely on top of a sauce pan filled with simmering water. Goal: gently melt chocolate.) or melt in microwave. Stir in espresso powder. Set aside. Measure out dry ingredients, flour-cinnamon, and set aside. Combine eggs through pumpkin puree in a large mixing bowl and mix well, until light and creamy. Scrape sides and bottom, mix to combine completely. Add a small amount of the melted chocolate to the eggs and sugar mixture. Mix. Continue to add melted chocolate and mix, until all of the chocolate and butter is mixed in. Next, fold in the flour mixture. Lightly mix with a rubber spatula until combined. Spray or butter your 9 x 13 baking dish, and dust with flour. Pour brownie batter, evenly, into pan. Top with cheesecake mixture that you made first. Drag the tip of a knife through the cheesecake mixture to smooth and slightly mix into brownie layer. Place in the middle of the preheated oven. Bake for 55-60 min., depending on your oven. Cheesecake layer should be set. Allow to cool before cutting
This is a light, frosty ice cream base that pairs nicely with the fresh basil of summer. I used what I had on hand, 1/2 and 1/2, and 2% milk, and liked the outcome. By infusing the milk base with basil you achieve a subtle, even surprising basil flavor, without chunks of the herb ending up on your palate or in your teeth.
Fairly easy. Active time: 1 1/2 hours. Wait time: 4-6 hours Requires an ice cream maker.
2 cups loosely packed whole, fresh basil leaves
1 cup 2% milk
2 cups 1/2 and 1/2
3/4 cup + 1 tsp cane sugar
1 tsp lemon zest
1/4 tsp kosher salt
2 tsp vanilla extract
6 egg yolks
3/4 cup chopped dark chocolate
Combine basil through salt in a small sauce pan. Slowly bring to a light simmer. Reduce heat to low and allow to steep for 30 minutes, stirring occasionally. This will infuse the milk with the flavor of basil. While the milk steeps, crack eggs, separating yolks from whites. Save the whites for another use (breakfast). Put the yolks into a medium bowl, add vanilla, and whisk to combine. After 30 minutes has passed, strain the milk mixture, discard the basil leaves and return milk to the saucepan and place pan over low/medium heat. Now you will need to *temper the egg yolks.
Tempering the egg yolks slowly, and carefully brings up their temperature so they do not curdle or scramble when combined with the warm milk mixture.
You have the pan of milk, slightly warm, and a bowl of yolks. Place a kitchen towel under the bowl of yolks to secure it in place on the counter. Carefully pour about 1/3 cup of the milk into the bowl of yolks, while whisking the yolks. That is tempering. Now slowly pour the yolk mixture into the pan with the milk mixture, whisking the pan of milk. Use a rubber spatula to get all the egg mixture into the pan. Heat the pan on low, whisking for a few minutes. Pour the mixture into a bowl, add 1/4 of the chopped chocolate and refrigerate 6 hours or overnight. Make sure you also freeze the container of your ice cream maker overnight. After the ice cream base is cold, pour into ice cream maker along with the remaining chopped chocolate and follow machines instructions. After it’s thickened into ice cream place in a freezer safe container and freeze.
KP The Real 