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Posts Tagged lunch

Blueberry Peach Salad with Orange Vinaigrette

It is snowing outside and despite the fact that it is November, I am shocked.  Warm autumn afternoons lulled me away into the belief that fall weather would last forever.  When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food.  But despite the coldness, this salad is amazing.  The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.

Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.

Blueberry Peach Salad with Orange Vinaigrette

From Healthy Mama

  •  3 cups mixed lettuce, chopped
  • 1 cucumber, peeled and chopped
  • 2 small peaches sliced into small pieces
  • 1 green belle pepper diced
  • 3/4 cup blueberries
  • Juice of 1/2 orange
  • 1 tsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1/2 tsp. sea salt
  • dash of cayenne pepper

Instructions

Combine orange juice, vinegar, oil, salt, and pepper in a dressing container.  Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.

Cinnamon Almond Butter Banana Rice Cakes

Gluten Free Snacks

Hi Friends! It has been a very long time since I have posted anything new on this blog and I apologize for the silence. Our family had quite the summer due to a lost pregnancy followed by a scary accident in the kitchen. Needless to say, I will never be creating or cutting an ice cream cake ever again. In fact, I am pretty sure that I will never be allowed to touch anything sharper than a butter knife in the near future.

And I am perfectly okay with that.

As long as I am permitted to operate my vitamix, life will go on.

Luckily, one of our favorite snacks doesn’t require anything sharper than a butter knife… and it is super easy to make. My six-year-old has claimed bragging rights to this snack because his creations always taste better than mine. And that my friends, is motherhood victory at it’s very best.

So, let’s get cooking!

 

Cinnamon Almond Butter Banana Rice Cakes

Ingredients:

  • Rice cakes (organic when possible)
  • Almond butter
  • Bananas
  • Cinnamon

Slice banana into thin round wedges and set aside.  Carefully spread a thick layer of almond butter on top of a rice cake.  Top with bananas and a generous sprinkle of cinnamon.  Rice cakes never tastes so good.

 

Strawberry-Pear Salad with Curry Vinaigrette

Vegan Salad with pears, strawberries, and curry dressing.

Strawberry-Pear Salad with Curry Vinaigrette

Salad greens of your choice – washed and prepared
Strawberries – washed and cut
Pears – washed and cut into cubes
Pecans – crushed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 teaspoons maple syrup
1 teaspoon curry powder
2 teaspoons mustard – with no sugar, coloring, or preservatives
1 pinch Salt and pepper to taste

 

In a salad dressing container – combine balsamic vinegar, olive oil, maple syrup, curry powder, mustard, and salt/pepper.  Shake or stir until smooth.

Toss together salad greens, strawberries, pears, and pecans on a plate or in a bowl.  Drizzle dressing over salad and enjoy.

 

Strawberry Poppy Seed Salad

easy summer strawberry salad

I am a salad girl.  Have you noticed?  I love fresh crisp salads topped with fruit, veggies, nuts, cheese, and a homemade dressing.  While I am pretty sure that I could survive on salads alone, I know for a fact that my kids could not.  The dressing that accompanies this salad is sweet, sweet enough for a three-year-old that recently begged me to “make this salad again.”

 

Strawberry Poppyseed Salad

  • Strawberries, mangoes, blueberries, etc.
  • Greens of your choice – we love a mixture of spinach, romaine, and green leaf lettuce.
  • Crushed nuts – almonds, walnuts, pistachios, and/or pecans are my favorite.
  • Cucumbers
  • Dried fruit –  unsweetened cranberries and coconut are some examples
  • Poppy seed dressing
  • Roasted chicken for the meat eater. (optional)
  • Feta cheese for the dairy lovers. (optional)

Wash and prepare your lettuce, berries, and cucumbers.  Toss ingredients together in a large bowl or assemble on individual plates.

Gluten-Free Garlic Chicken Pizza

I did it.

I made gluten-free pizza and lived to tell the tale.  Skip the take-out, this pizza will rock your world.

To make your own gluten-free garlic chicken pizza, assemble the following ingredients:

  • 1/2 cup of diced tomatoes
  • 1/4 cup green onions
  • 1-2 cups all-natural cheddar cheese
  • 1 bottle of sugar-free marina sauce (about 2 cups)
  • 1 recipe of garlic chicken
  • sore bought gluten-free crust

Preheat oven to 450 degrees.  If necessary, roll out your dough onto an oiled surface.  Begin dressing your crust with a layer of marina sauce.  Sprinkle cheese, chicken, onions, and tomatoes onto the marinara sauce.  Bake the pizza until the crust is slightly browned and the cheese is bubbly.

 

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes – cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

 

Bake potatoes in oven at 350 for an hour.

Once the potatoes have cooled, cut potatoes into small wedges.  Saute onions in coconut oil.  Once your onions have turned soft and translucent, add potatoes and spices.  Cook until potato wedges are crisps.

Sweet Potato Coconut Cashew Rice Bowl

This dish is amazing.  Instead of using Basmati rice, I used 2 cups of a wild rice blend and 5 cups of vegetable broth.  I love the sweet/spicy flavor of this dish.

 

Sweet Potato Coconut Cashew Rice Bowl
from babble

Ingredients:

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
2 cups white Basmati rice (uncooked)
3 cups vegetable broth
3 cups water
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic powder
1 1/2 tsp ginger powder
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1 large sweet onion, chopped
1/2 cup maple syrup
1/2 cup coconut milk (full fat)
1/2 cup raisins (black or golden)
1 cup cashews
1 cup shredded coconut (unsweetened)
chopped cilantro to garnish

Directions:

1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.

2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.

3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.

4. Serve warm with chopped cilantro on top.

Mango and Chickpea Salad

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Mango and Chickpea Salad

Ingredients:

4 cups spinach – washed and cut into bite sized pieces
1 mango – peeled and diced into chunks
1 red pepper – de-seeded and cut into chunks
1 can of garbanzo beans – drained and rinsed
Crushed almonds
Handful of feta cheese (optional)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Dash of sea salt
2 teaspoons maple syrup
1 teaspoon mustard (sugar-free)

Directions:

Combine spinach, mango, red pepper, garbanzo beans, almonds, and feta cheese in a large bowl. Whisk together oil, vinegar, salt, maple syrup, and mustard in a small shallow bowl. Toss dressing on greens and enjoy!

Strawberries, Blueberries, and Cashew Cream

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Ingredients:

Strawberries – trimmed and cut into chunks.
Blueberries
Dried unsweetened coconut
1-2 handfuls raw cashews
1-2 handfuls dates
1 tsp. vanilla
1 -2 teaspoons coconut oils
water to cover cashews

Directions:

Combine strawberries, blueberries, and coconut in a bowl.  Set aside.

Combine cashews, dates, vanilla, coconut oil, and 1/4 cup water into vitamix.  Slowly turn vitamix to variable ten using the tamper to help blend if necessary.  The final consistency should be similar to yogurt – add additional water to obtain that consistancy as needed.  If you add too much, simply add additional cashews.

Place a scoop or two of cashew cream on top of a bowl filled with strawberries, blueberries, and dried coconut.  Stir and enjoy!

Berry Salad with Balsamic Vinaigrette

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Berry Salad with Balsamic Vinaigrette

Ingredients:

A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Directions:

Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container.  Shake/mix until smooth.  Pour over a bed of greens with berries, feta cheese, and sliced almonds.

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