Making your own almond milk is easy peasy. But keep in mind that there are no preservatives, so it doesn’t last much longer than 3-4 days in your refrigerator. My go-to recipe is from Against All Grain. I have a Vitamix, which comes in handy here.
We love this recipe in our house and make it almost weekly. It’s a great way to enjoy sweet potatoes, and the sage is delicious when is crisps up.
Roasted Sweet Potatoes with Fresh Sage Read More »
This is my favorite vinaigrette on the planet. From one of my favorite chefs on the planet. Tyler Florence’s cookbook, Eat This Book Cooking With Global Fresh Flavors, is not explicitly gluten free, but has a lot of clean, simple recipes that are easy to modify. This one is amazing with a simple salad or asparagus to accompany Asian inspired dishes, like Asian Meatballs. It’s also great with salmon or shrimp, and also on rice if you tolerate grains.
Ginger-Tamari Vinaigrette Read More »
This recipe adapted from Throwback Road incorporates your choice of veggies and a dozen eggs to make an easy crowd pleaser brunch, or even dinner. I like to serve this with potatoes and a light salad.
Cast Iron Frittata Read More »
I try to add vegetables to our breakfast dishes all the time. This recipe from Against All Grain makes it easy. I make this not-so-spicy version so that my daughter can enjoy it, too.
Smoky Sweet Potato Hash Read More »
This is an awesome recipe from one of my favorite chefs, Tyler Florence. His food is usually simple and he uses ingredients I wouldn’t always think to combine. This one also works great as an appetizer, and is a nice alternative to a cheese and salami tray. I use gluten free organic tamari, and coconut oil instead of vegetable oil. For a dairy free version, you can substitute cashew cream for the yogurt.
Chicken Satay with Peanut Sauce Read More »
This recipe was adapted from The Pioneer Woman. I like to serve potatoes, sweet potatoes, squash – or some other plant based carbohydrate – with dinner. When I can find purple potatoes, I use those, because they help me add color to the plate and maximize our phytonutrients.
Brussels sprouts can be really amazing if you prepare them right. Don’t skimp on the EVOO! I adapted this recipe from Costa Kitchen. I prefer mine with cashew cream when I have a batch on hand.
Crispy Brussels Sprouts with Garlic Aioli Read More »
I read a great post about coconut whipped cream on Tasty Yummies, and have been experimenting with it ever since. She was right — the Natural Value or Thai Organics brands make a better product than Native Forest. I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh fruit. Think: strawberries + cream. It’s also pretty awesome in coffee.
Coconut Whipped Cream Read More »
It’s true. This might just be the best broccoli of your life. Just make sure not to overcook it. If it’s mushy, then you’ve cooked it too long. I adapted this recipe from the Amateur Gourmet.
