Category Archives: sides
Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust
Shared on: Allergy-Free Wednesdays, Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,
I’ve been excited to share this dish with you.
*Serves 6 – 8 adults.
*Adjust seasoning, sweetness, and flavors to your preference. I like dressings on the tart side, I don’t care for overly sweet. So, make this your own and to your taste preference.
-1/2 teaspoons salt
Shared on: Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in The Kitchen Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursdays, Full Plate Platter Thursday, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Food Adventure Friday, Superfood Sunday, Potluck Party Friday
This recipe fit the bill on a cold and rainy Tuesday. The warm fennel and apples were savory and cozy, wilting the radicchio just enough, with buttery toasted walnuts, a burst of tart from the cranberries and a splash of fresh orange juice. Love. I ate two HUGE bowls for lunch and more with dinner (added in some SCD legal chicken apple sausage).
-I head of radicchio, cored, sliced and washed
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice
1. In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender. Add apples and walnuts and continue to sauté on med/low until apples are just tender. Remove from heat.
2. Build your salad.
3. To a plate, add a few handfuls of radicchio. Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange. Use the orange as the “dressing.”