Eggplant Fries with Tahini Dressing

Eggplant Fries with Tahini Dressing

These fries are a fabulous side dish to go along with any summer BBQ!  Making my favorite veggies into fries is a go-to move for me and these came out delish-soft and tender on the inside with a slightly crispy outside!  I love this tahini dressing recipe-it is a staple in my home for salads and putting on every kind of roasted veggie ever!  It is candida friendly (free of sugar and vinegar) and FODMAP diet friendly therefore great for anyone with gut troubles-especially bloating.  I will add water to the recipe until it’s the consistency I’m looking for at that particular time-it’s very versatile!

GLUTEN FREEDAIRY FREESUGAR FREE WHOLE 30PALEOCANDIDA-FRIENDLYVEGAN

What you need:

1 large eggplant
1 T tahini
1 lemon-juiced
~½ tsp garlic powder (can also use fresh garlic)
Sea salt/pepper to taste
Avocado oil

How you do it:

  1. Preheat oven to 425°
  2. Chop ends off the eggplant and then chop into fries (roughly 1/2-3/4 inch thick-like steak fries)
  3. Spread out fries on a lined baking sheet (use parchment or silicone liners)
  4. Toss in a few (generous) glugs of avocado oil and season with salt and pepper (eggplant absorbs the oil easily so make sure to use enough)
  5. Place in the oven for 15 minutes
  6. Toss the fries and set for another 10-15 minutes or until golden around the edges and soft when pierced with a fork
  7. Remove from the oven and let cool slightly
  8. For the Tahini Dressing: Whisk together in a bowl: tahini, lemon juice, garlic powder and salt/pepper to taste
  9. Whisk in water until at consistency desired-I like to be similar to a creamy ranch dressing thickness so I can drizzle it over the fries but you can also dip them into it!
  10. Optional: Garnish with chopped fresh parsley

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Mediterranean Seven Layer Dip

Mediterranean Seven Layer Dip

This is the best gluten free & dairy free dip of all time!  I love that this fulfills all of my friends and I in our diet specifications while also being super clean.  You can easily make this completely grainless as well if you omit any crackers and just serve veggies on the side.  Regular greek yogurt can be subbed in if dairy can be tolerated:)

GLUTEN FREEDAIRY FREEVEGAN

What you need:

  • 1 container of hummus-you can either use store bought or make your own
  • 1 5.3 oz container of plain dairy free yogurt (I like Kite Hill)
  • 1 clove minced garlic
  • 1 T chopped dill
  • 1/3 cup chopped cucumber
  • squeeze of 1/2 lemon
  • 1-2 medium chopped tomatoes
  • 1/4 cup chopped scallions
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup chopped kalamata olives
  • dairy free yogurt-I like Kite hill plain or greek plain
  • 1/2-3/4 cup walnut haves
  • a few T chopped parsley

How you do it:

  1. Pour walnuts into a large pan and toast over low heat-this is a quick process so keep a watchful eye!  Roughly chop once cooled
  2. Make the tzatziki: combine yogurt, minced garlic, dill, cucumber and lemon juice
  3. Spread hummus all over the bottom of a round or square dish
  4. Layer the tzatziki over the hummus layer, then top with the tomatoes
  5. Add the scallions over the top of that and then the artichoke hearts
  6. Next sprinkle over the chopped olives and then the walnuts.
  7. Garnish with parsley overtop.
  8. Serve with carrots, radishes, endives, peppers and crackers of choiceGFG Enjoy! Signature

Quick 7 layer guide- Layer the dip in the following order: hummus, tzatziki, tomatoes, scallions, artichoke hearts, kalamata olives, toasted walnuts

Adapted from thefeedfeed.com

 

Carrot Butternut Ginger Soup

Carrot Butternut Ginger Soup

Think carrot ginger + butternut squash soup combined!  I love soups because they’re the best way to sneak in extra veggies and reap all of the nutrients they have to offer!  I like to top this soup with nitrate/nitrite free bacon crumbles or the “chickpea croutons” from my kale caesar recipe.

GLUTEN FREEDAIRY FREEPALEOWHOLE 30VEGANSUGAR FREECANDIDA-FRIENDLY

What you need:

  • 1 average sized butternut squash
  • ~1 T avocado oil-divided
  • 1 small onion-diced
  • 3 cloves garlic-minced
  • fresh ginger root, roughly 1 inch piece minced (can use more if you love ginger)
  • 6 organic carrots-peeled
  • 4 cups of vegetable stock or filtered water
  • sea salt to taste
  • optional: 1/2 cup full fat canned coconut milk (I like Trader Joes Organic)

How you do it:

  1. Preheat oven to 400
  2. Cut butternut squash in half the long way, scoop out the seeds and drizzle the flesh with roughly 1/2 T avocado oil
  3. Place the squash flesh side up on a baking sheet and bake for 50-60 minutes or until fork tender
  4. While cooking the squash, chop carrots into bite sized pieces
  5. Coat the bottom of a large saucepan with the remainder of the avocado oil (can also use ghee if you prefer)
  6. Add the onion and garlic to the pot and saute on low for 2-3 minutes, add minced ginger
  7. Add chopped carrots and butternut squash to the pot (scoop out squash in chunks once cooled and discard skins)
  8. Add vegetable stock to just cover the veggies, bring to boiling and then simmer ~15 minutes (until carrots are cooked through)
  9. Shut off heat and cool soup a bit then use an immersion blender to puree soup completely
  10. Add salt to taste
  11. Optional: Add 1/2 cup coconut milk to increase richness; add toppings of choice

GFG Enjoy! Signature

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

Tahini Harissa Cauliflower

Tahini Harissa Cauliflower

This recipe is a copycat from one of my favorite restaurants-True Food Kitchen! In my opinion, it’s the best appetizer they have on the menu as it’s unique, flavor packed and both gluten and dairy free! I love this recipe for the holidays/potlucks-it’s a great way to pack in some fiber & veggies into your (usually carb heavy) appetizer spread!

GLUTEN FREE
GrainFree
DAIRY FREE
SUGAR FREE
EGG FREE
PALEO
VEGAN
WHOLE 30

What you need:

  • 1 head of organic cauliflower-cut into florets
  • 2 T fresh mint (chopped)
  • 2 T fresh dill (roughly chopped)
  • 1/4 cup salted pistachios
  • 2 dates
  • avocado oil, salt & pepper
  • Tahini Harissa Sauce:
    • 1/3 cup tahini
    • 2 T fresh lemon juice
    • 1/4-1/3 cup warm water
    • 1/2-1 T harissa paste (more if you like spicy!)*
    • 1 small clove of garlic-minced
    • 1/2 tsp salt
    • 1/4 tsp pepper

How you do it:

  1. Preheat oven to 400
  2. Toss cauliflower florets in a few tablespoons of avocado oil and spread out evenly onto a parchment lined baking sheet, season with salt and pepper
  3. Roast for 25-30 minutes or until golden and edges are browning
  4. While the cauliflower roasts, chop dates roughly with a sharp knife
  5. Add all ingredients for tahini sauce to a bowl and whisk-add more water to thin out (should be the consistency of a creamy salad dressing)
  6. Remove cauliflower and let cool briefly; place into a large dish or wide mouthed bowl and drizzle with sauce, toss lightly
  7. Sprinkle nuts, chopped herbs and chopped dates over top
  8. Serve immediately!

*If you don’t have harissa you can alternatively sub about 1/2 T hot sauce (I recommend Siete brand), 1 tsp paprika and a pinch of chili powder

Makes ~ 4-6 servings

GFG Enjoy! Signature