-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
Vinaigrette Ingredients:
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
How To:
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
Notes:
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.
Monthly Archives: June 2013
Healthy and Hearty Summer Salad with Homemade Honey Balsamic Vinaigrette
Labels: Paleo, raw, salads, SCD, sides, summer cuisine, vegetarian.
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Allergy-Free Wednesdays Week 73: June 26, 2013
Before linking up – PLEASE click HERE to review rules, guidelines, and legal information. Thank you!
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So without further ado…
May I present you with the most popular submission (most viewed by readers):
Drink This; Lose Weight ( 30 day update)
From: Gluten Free A to Z
And here are the my favorite recipes/posts from last week:
Sweet and Savory Crackers Made with Almond Pulp
From: The Veggie Nook
Waffles and Cornflake Chicken Nuggets
From: Cuter Than Gluten
Coconut Flour Lemon Muffins
From: Gut Food
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Ingredients
-2 pounds fresh figs
-1/4 cup filtered water or grape juice
-3 tablespoons honey
-1/4 teaspoon salt
-1 1/2 teaspoons freshly grated ginger
How To:
Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS
Ingredients:
-1 can (1 1/2 cups) coconut milk this or this
-1 cup fresh spinach
-1 avocado
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice
How To:
1. Add the above ingredients to a blender and blend until well incorporated. Fill popsicle molds and freeze at least 4 hours.
2. I like these popsicle molds which are made with toxic free plastic.
Notes:
*Please adjust the sweetness to your preference. Taste test before and add more as needed.
*You can also add in some protein powder of your liking for additional nutrition.
*A banana with 1/4 cup water would add in another fun flavor combination to these pops.
Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.
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Ditch Those Frozen Fruit Plastic Bags – How To Make Waste-Free Smoothies
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Shared on: Allergy-Free Wednesdays, Wellness Weekend
Labels: green living, green living tips organization, smoothie, summer cuisine.
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6 chicken breasts
1 can tomatoes
1 yellow onion
3 cups mushrooms
1 cups chopped olives
1 teaspons salt
1 T gg
2 teaspsoons paprika (I do 1 regurlar and 1 smoked)
Allergy-Free Wednesdays Week 72: June 19, 2013
Before linking up – PLEASE click HERE to review rules, guidelines, and legal information. Thank you!
_________________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
Personal Pan Cauliflower Pizza Crust (Dairy-Free)
From: Oatmeal With a Fork
And here are the my favorite recipes/posts from last week:
Canadian Celiac Association Conference, Anxiety, and Homemade V-8 Tropical Splash Blend
From: Gluten Free Easily
Butternut Squash, Beetroot and Avocado Salad
From: Gluten Free SCD & Veggie
Coconut Multi-Fruit Tart
From: Real Food Forager
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My Favorite Chicken Salad ~ With Apples and Fresh Tarragon
Ingredients:
-2 cups shredded chicken*
-1/2 cup dill pickle, small chop
-1/2 cup celery, chopped
-1/2 cup peeled apple, small chop
-1/3 cup diced red onion
-1/3 cup mayo ~ here or here , vegan or homemade vegan
-1 teaspoon Dijon or stone ground mustard (optional)
-1/2 teaspoon garlic granules
-1/4 teaspoon salt (or to taste)
-1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried
How To:
1. To a bowl add in the above ingredients and mix.
2. Best if made 4 – 6 hours before serving.
Notes:
*The best way to “shred” chicken is in a food processor. Simply add in the two cups of chicken and give it a whirl. Personally, I like to cook chicken in the crock-pot, this makes it shred naturally. So I use leftover crock-pot chicken for my chicken salad. You could also used cubed chicken, it’s really up to you.
*There are endless possibilities with chicken salad. Here are some of my other favorite add-ins: sliced grapes, sweet yellow or red peppers, cucumber, hard boiled egg, radish, green onions, fresh dill, cashews, mango, slivered almonds, walnuts, kalamata olives, bacon, curry spice, or dried cranberries. Go crazy folks.
Labels: allergy-friendly, dairy free, gluten free, lunch, snacks, summer cuisine.
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Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)
-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt
How To:
1. In a food processor add the 2 cups of shredded coconut. Blend for 30 seconds. Then add in the almond flour. Blend together for 10 seconds.
2. With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily. That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens). This is the dehydrator I use.
5. Dehydrate for at least 6 hours on 110 degrees. These dry nicely on the outside (leaving no oily residue) and stay moist on the inside. Makes about 12 macaroons.
Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.
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Allergy-Free Wednesday Week 71: June 12, 2013
Before linking up – PLEASE click HERE to review rules, guidelines, and legal information. Thank you!
_________________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
A Birthday Cake for Big Sis
From: My Sister’s Pantry
This week I am sharing two very important posts by Eileen @ Phoenix Helix. These are well written, educational posts about the Autoimmune Protocol diet (AIP). I have been incorporating a few AIP recipes in my diet each week. Please see the two posts below and follow Eileen’s other posts such as, What is the AIP?
Paleo Autoimmune Protocol FAQ
From: Phoenix Helix
Reintroducing Foods on the Paleo AIP
From: Phoenix Helix
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Gorgeous salad Amber. My husband calls these dinner salads and though he didn’t know what to make of them at first, he really enjoys them now. I love all the vibrantly healthy colors here! I love the bigger batch salad dressing.I’ll be able to use it all week long.
Yum! I’m eating so many salads lately, so this recipe comes at a great time. I didn’t know you were in Northern CA…I used to live in Portland and just love that region. 🙂
This salad sounds amazing Amber- my favourite salad combinations always include apple and a mustard dressing!
oh my gosh Amber that salad looks SO GOOD!! i love the mix of crunchy ingredients! yum! Hope you had a great 4th of july!
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