Miso Ginger Dressing with Asian Slaw

Miso Ginger Dressing with Asian Slaw

This salad is an antioxidant powerhouse version of a Chinese chopped salad (side note the dressing is very similar to the orange gingery dressing you receive during the first course salad at hibachi restaurants…can anyone relate to having a long time love of this like I do!?)  This is a great potluck dish or fabulous to make in bulk to pull out of the fridge for lunches during the week with a piece of chicken or some tofu.  The miso paste in the dressing is a source of gut boosting probiotics being that it is a fermented food!  I altered the vinegar used to make this dressing suitable for my candida diet friends:)

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYVEGANKetoGrainFree

What you need:

For the dressing:

  • 1 carrot (peeled and roughly chopped)
  • 1 shallot (peeled)
  • fresh ginger root (1-1.5 inch sized piece, peeled)
  • 1 T white miso paste (make sure gluten free-I like this brand)
  • 1/8 cup apple cider vinegar (or rice vinegar)
  • 1 tsp stevia in the raw (or 1 T honey if preferred)
  • 1 T toasted sesame oil
  • 1/4 cup+1 T avocado oil (or grapeseed oil)
  • 1/8-1/4 cup water
  • dash of salt and pepper

For the salad (these are rough measurements):

  • 1 cup thinly chopped purple cabbage (~1/4 head)
  • 1/2 red pepper-thinly sliced
  • 1 head of baby bok choy-chopped
  • 1/2 cup matchstick carrots
  • 1 cup sugar snaps or snow peas-sliced length wise
  • 1/2 cup cashews-roasted and chopped (sub sunflower seeds or sesame seeds for candida peeps)
  • 2 T chopped cilantro

How you do it:

  1. Add cabbage, pepper, bok choy, carrots, sugar snaps and cilantro to a bowl and toss.
  2. Throw all dressing ingredients in to a blender and blend on high for a few minutes.  Add more water/oil as needed (consistency will be thicker than with typical dressing
  3. Scoop dressing over salad and mix well
  4. optional: I used raw cashews and toasted them myself in a pan on the stove:turned on low, added a few splashes of sesame oil, toasted until fragrant; sprinkle with sea salt
  5. Serve with chopped cashews

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IMG_8177.jpgMy ‘eat your colors’ mantra is truly lived out in this dish:D

Baked Herb Crusted Haddock

Baked Herb Crusted Haddock

Who doesn’t love a cracker crumb crust?  This simple haddock dish uses one of my favorite brands of crackers (Simple Mills) for a grain free “crust”.  I served this over mashed sweet potatoes and garlicky greens to round out the meal and boost overall antioxidant content.  Did you know swiss chard is one of the best sources of Vitamin K found in the diet?  This vitamin has always been known as the blood clotting vitamin however more recently being touted as the “longevity vitamin” due to it’s bone boosting and cancer fighting benefits!  

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYWHOLE 30PALEOGrainFree

What you need:

  • 2 lb raw wild haddock fillets
  • 1 cup gluten free crackers (I used Simple Mills rosemary and sea salt)
  • Handful fresh parsley
  • 1 large head of rainbow swiss chard (you can use any greens of choice)
  • 2 large sweet potatoes
  • 2 cloves of garlic, minced
  • Sea salt and pepper to taste
  • Avocado oil or grassfed butter

How you do it:

For the Fish:

  1. Preheat oven to 350°
  2. Place crackers in a bowl or baggie and crunch up into a powder (can also do quickly in a food processor)
  3. Cut fish into roughly 4 oz portions; drizzle fish fillets with avocado oil (~1-2 tsp) and dip into cracker mixture; press in coating to make sure it sticks
  4. Lay fish skin side down on a baking sheet or cast iron skillet; top with chopped fresh parsley
  5. Bake fish at  350° for ~15-20 minutes or until it flakes easily

For the Sweet Potato Mash:

  1. Wash and peel the sweet potatoes and chop into bite sized pieces (can do this while the fish is roasting)
  2. Fill a large pot with boiling water and bring to a boil; add potatoes
  3. Reduce heat to a slow boil and cook until potatoes are fork tender; ~20-25 minutes
  4. Once cooked, pour potatoes into a strainer
  5. Pour cooked potatoes into a bowl with olive oil or grass fed butter and mash; add salt and pepper to taste

For the Greens:

  1. Add a drizzle of avocado oil to a large pan and turn on low; add minced garlic and saute for 2-3 minutes (you can use the same pot you cooked the potatoes in)
  2. Add washed/dried/chopped swiss chard
  3. Cover greens and let cook on low until wilted for roughly 7-10 minutes, add salt to taste
  4. Serve fish layered over cooked greens and mashed sweet potatoes

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Easy Baba Ganoush

Easy Baba Ganoush

No need for a gas stove or an open flame for this baby-just use your broiler! Baba ganoush is a yummy smoky eggplant dip that goes wonderfully with Greek/Mediterranean dishes. Why do I love it? It’s a creamy dreamy condiment made from mostly veggies! It’s best enjoyed as a snack with raw or leftover cooked veggies or dipped into with toasted Siete tortillas (I use these for a GF pita). I also love it atop greek mezze bowls (pic/short version of recipe below)

GLUTEN FREE
Keto
GrainFree
DAIRY FREE
SUGAR FREE
EGG FREE
PALEO
WHOLE 30
CANDIDA-FRIENDLY

What you need:

  • 1 large eggplant
  • 2 cloves of garlic
  • juice of 1 lemon
  • 2 T tahini
  • 1 tsp smoked paprika
  • 1/4 tsp salt + more to taste
  • avocado oil-spray works best
  • optional: fresh parsley, olive oil

How you do it:

  1. Preheat your broiler on high
  2. Slice eggplant into ~1/4 inch thick slices (peel most of it before to save time/energy)-leave a little bit of peel on for texture
  3. Place rounds in a single layer on a lined baking sheet and season with salt; let sit for 15 minutes or longer and blot off excess liquid
  4. Spray with avocado oil on both sides, season with salt
  5. Broil for 5 minutes, flip then broil another 3-5 minutes or until golden
  6. Let cool and place in a food processor
  7. Add remaining ingredients (garlic, lemon, tahini, paprika, salt) and blend until smooth
  8. Garnish with fresh chopped parsley and a drizzle of olive oil; additional seasonings to taste
Greek Mezze Bowls:
Start with a bed of lettuce/greens to w/ cucumber/tomato salad with fresh dill/parsley/lemon/olive oil/salt, marinated purple cabbage (apple cider vinegar/salt/pepper), roasted veggies of choice in avocado oil/oregano/garlic (I did peppers/onions/summer squash), chopped olives, roasted lemony potatoes & roasted chopped chicken thighs (thanks to @dairyfreedelish) topped with baba ganoush and my homemade hummus (used this recipe w/ chickpeas subbed for white beans)
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Recipe my own version of Minimalist Baker‘s baba ganoush

Keto Burger Sliders

Keto Burger Sliders

Make your summer grilling season healthier & low carb with these collard wrapped burgers! I love to use collard greens in this recipe but if you can’t find those you can just use raw boston or iceberg lettuce for the wraps!

GLUTEN FREE
Keto
GrainFree
AIP
DAIRY FREE
SUGAR FREE
EGG FREE
PALEO
WHOLE 30
CANDIDA-FRIENDLY

What you need:

  • 1 pound grassfed ground beef/turkey/bison
  • garlic powder/salt/pepper
  • avocado oil
  • 1 bunch collard greens
  • toothpicks
  • toppings: carmelized onion (highly recommend!), pickles, tomato, mustard, ketchup, etc

How you do it:

  1. Heat up the grill on high
  2. Form the ground meat into 5-6 burger patties
  3. Brush with some oil and season with garlic powder (~1 tsp total) and a few shakes of salt and pepper
  4. Once grill is hot, cook for 3-5 minutes on each side (shorter for beef, longer for turkey)
    • If you don’t have a grill; cook on a grill pan or cast iron for about the same amount of time as above!
  5. While waiting on the meat, heat up a large stockpot of water until boiling
  6. Holding the stem, dip the entire leaf of the collard green into the hot water and remove immediately, place on towels to dry (basically blanching without the ice bath)
  7. Once burgers are done, remove from the grill, let cool slightly, and place on the inside of a collard green
  8. Position the leaf on a cutting board so that the stem is facing your body and the leaf is opposite
  9. Find where the stem meats the start of the leaf and cut off about 3-4 inches into the stem (essentially where the stem is super thick, get rid of it); cut off in an upside down V shape
  10. Place desired toppings on burger, wrap up the sides of the leaf first and then wrap the part of the leaf closest to you over the burger, rolling the burger over itself (rolling away from your body) to wrap up the other end
  11. Slice in half, add a toothpick and serve immediately!

Makes ~ 5-6 servings

Goes well with my eggplant fries & tahini dipping sauce

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Green Basil Chicken

Green Basil Chicken

This instant/crock pot recipe is super simple and great for those of you who want to ‘throw it all in a pot’ and be done!  This happens to be Autoimmune Paleo (AIP) friendly-this is an anti-inflammatory elimination diet used for reactive autoimmune conditions-you can find out more about it here (PS I call it “AIP friendly” as a strict AIP diet would exclude the jalapeno, curry, chili powder)  This goes great over cauliflower rice and I love it served with roasted baby bok choy for a calcium boost! Oh, and I forgot to mention-this is insanely detoxing as a meal thanks to the huge dose of fresh herbs, garlic and pungent spices; so eat up!

GLUTEN FREEKetoGrainFreeAIPDAIRY FREESUGAR FREE EGG FREE PALEOWHOLE 30CANDIDA-FRIENDLY

What you need:

  • 3 organic chicken breasts
  • 1 can full fat coconut milk
  • 1 large handful organic fresh basil; save some for garnishing!
  • 1 large handful organic fresh cilantro
  • 1 jalapeno (deseeded unless you like a lot of spice)
  • 1 heaping T yellow curry powder
  • ½ tsp chili powder
  • 1 small red onion-roughly chopped
  • 1.5 tsp fresh grated ginger root
  • 1 T avocado oil
  • 4 cloves garlic
  • 1.5 tsp salt

How you do it:

  1. Add all sauce ingredients (everything but the chicken) to a vitamix or high powered blender/food processor (should make a thick sauce)
  2. Add raw chicken to instant or crock pot and pour sauce completely over top
  3. Cook in instant pot on low pressure for 10 minutes (make sure valve is switched to closed, then manually release pressure) or 3 hours on low for crock pot
  4. Shred chicken once done

greensbasil.jpg

Makes ~ 6 servings

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