Category Archives: summer cuisine

Monday, August 3, 2015

Southwestern Quinoa Salad

Thetastyalternative.com

My local Natural Food Coop has been making a fiesta quinoa salad for years (10+).  I ate it like crazy when it first showed up in the deli and would also pick some up for potlucks or for dinner.  A few years ago I started making it myself.  I remember it was a blistering hot summer, and for weeks it was over 100 degrees and I refused to turn on my oven for most of it.  Like most summers, we live off of cool meals such as avocado mint soup, salads galore, raw treats and homemade ice cream. This quinoa salad is super refreshing and it’s a favorite among my family and friends. Maybe this dish will make an appearance at your next party…or for dinner one hot summer night.  xo, –Amber  Continue reading →

Posted by Amber at 4:34 pm

Labels: allergy-friendly, grain free, salads, summer cuisine, vegan, vegetarian.

6 Comments

  • Emily @ Recipes to Nourish August 4, 2015 at 11:36 am

    Sounds delicious! Hope you’re getting some cooler weather today. We have a nice breeze over here today.

    Reply
    • Amber August 6, 2015 at 8:08 pm

      Thanks Emily. We are actually in San Diego on vacation. It’s so nice to be out of the smokey air. Much cooler here – very tropical (like Hawaii but less humid). I do love that Delta breeze we get though through the Sacramento valley. So nice!! Hugs to you.

      Reply
  • Danielle @ Poor and Gluten Free September 1, 2015 at 11:26 am

    This looks delicious! Thanks for sharing it on Waste Not Want Not Wednesday, I’m featuring it this week 🙂

    Reply
    • Amber September 1, 2015 at 12:34 pm

      Awesome! Thanks for the feature. 🙂

      Reply
  • Miz Helen September 3, 2015 at 8:56 am

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber September 4, 2015 at 9:01 pm

      Awesome!! Thanks so much for the feature Miz Helen! 🙂

      Reply

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Monday, July 20, 2015

Almond Flour Blueberry Mini Muffins

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Last year I finally bought myself a mini muffin pan…and I love it! I try to keep snack time creative and healthy for the kiddos and mini muffins were a perfect new addition.  I love using almond flour for the muffins, as they are packed with protein.  Any flavor combo is possible and I adore that they are easy to make, easy to pack, and easy to eat.  Today I am sharing blueberry, as blueberries are in season and such a delightful little berry.  I also use cherry, strawberry, or raspberry or any combo of each.  The kids also love banana chocolate chip, which I will share soon.  Have you ever made mini muffins?  I am addicted! Continue reading →

Posted by Amber at 11:49 am

Labels: grain free, kids, muffins, Paleo, snacks, summer cuisine, summer treats.

12 Comments

  • Corinne July 21, 2015 at 1:18 pm

    Those look delicious! Will they freeze well? I have yet to freeze any almond flour baked goods so I am curioys about your experience. Thank you.

    Reply
    • Amber July 22, 2015 at 11:54 am

      Hi Corinne. Not sure. Good question. I assume they would freeze well, but I have never tired. They get gobbled up in just a few days. Let me know if you try and how it turns out.

      Reply
  • Tessa@TessaDomesticDiva July 22, 2015 at 6:23 am

    Perfectly simple,and delicious! Mini muffins are THE best for snack time, we use them all the time! Look forward to your mango butter….a nourishing skin fat i have yet to try!

    Reply
    • Amber July 22, 2015 at 11:53 am

      Thanks Tessa. I think you will really enjoy this new healing ingredient!

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts July 22, 2015 at 7:13 am

    I agree, Amber. There’s something totally special about mini muffins! Yours look both adorable and delicious!

    xo,
    Shirley

    Reply
    • Amber July 22, 2015 at 11:52 am

      Yes, so fun Shirley. 🙂

      Reply
  • Patrick Grant July 23, 2015 at 11:38 am

    These look fantastic! I’ve been getting into muffins and or muffin pan meals. Do you have any other muffin tin recipes?

    Reply
    • Amber July 24, 2015 at 10:47 am

      Yes! Keep an eye out for more mini muffin recipes to come. 🙂

      Reply
  • Emily @ Recipes to Nourish July 23, 2015 at 12:57 pm

    This recipe looks great! I need to make some for my littles. Looking forward to your lotion recipe too! Looks awesome!

    Reply
    • Amber July 24, 2015 at 10:47 am

      Thanks Emily!

      Reply
  • Miz Helen August 31, 2015 at 8:44 am

    Thanks so much for sharing y our awesome Blueberry muffins with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply
    • Amber August 31, 2015 at 9:21 am

      Thanks Miz Helen.

      Reply

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Thursday, May 1, 2014

Honey Kissed Mint Watermelon Salad

textIt’s warming up here in these parts.  A heat wave is moving through right now and pushing temps into the 90s.  Therefore cool, refreshing dishes are in demand.  It will drop back down to cooler temps next week, and let’s hope May is nice and mild. May is usually our last month of decent weather before the searing summer heat blankets our region.  But it’s all good.  I love the summer and I’m no stranger to hot, dry heat.  As a child I grew up in the desert near Death Valley (in Southern California) – so bring it on.  I was at Costco the other day and found organic, fair-trade mini seedless watermelons.  Awesome-sauce!  They are super delicious and so sweet. I’m thinking this would be a great dish for any summer gathering.

Continue reading →

Posted by Amber at 8:29 am

Labels: AIP, GAPS, Paleo, raw, salads, SCD, sides, summer cuisine.

18 Comments

  • Megan | Allergy Free Alaska May 1, 2014 at 1:18 pm

    This sounds and looks so refreshing, Amber! It’s rare that we get affordable watermelons up here (the bigger ones generally go for around $13), but I’ll have to check out Costco the next time I’m in town (it’s an hour away) for the smaller ones. Thanks for the tip there, and thanks for the beautiful recipe! Off to pin and share! 😉
    xoxo,
    Meg

    Reply
    • Amber May 1, 2014 at 1:29 pm

      Thanks Megan! Whoa, that’s expensive for watermelons! Yikes. Yes, try Costco. I hope they have some you can enjoy. Enjoy the rest of your week.

      Reply
  • Cassidy @ Cassidy's Craveable Creations May 2, 2014 at 5:40 am

    This looks so refreshing! The health food store I shop at has had large seedless watermelons for $3!!! I’ll have to buy another one for this recipe, we love watermelon 🙂

    Reply
    • Amber May 2, 2014 at 11:10 am

      Thanks Cassidy! What a deal. few years ago we grew watermelons. It was very exciting. We will have to do that again soon – just trying to find a good spot in the yard (here in the new house). Have a great weekend friend. xo

      Reply
  • Deborah Davis May 2, 2014 at 2:34 pm

    Hi,
    I just hopped by from Raw Foods Thursday to see what you were making with my favorite fruit: watermelon! What a light, refreshing salad you have created. I can’t wait to make this. Feel free to hop by and share your delicious, plant-based recipes with us at the Plant Based Potluck Party Link Up (http://urbannaturale.com/share-the-food-fun-at-the-plant-based-potluck-party-link-up-10/)

    Reply
    • Amber May 2, 2014 at 3:24 pm

      Will do, Deborah! Thanks.

      Reply
  • Laura @ the gluten-free treadmill May 2, 2014 at 4:14 pm

    This looks so fresh and delicious!

    Reply
  • Eva@Whole Food Mom on a Budget May 3, 2014 at 9:22 am

    This looks soooo good! Just perfect for summer. I’d love for you to link up to Savoring Saturdays this week!

    http://www.wholefoodmomonabudget.com/2014/05/savoring-saturdays-13.html

    Reply
    • Amber May 3, 2014 at 5:38 pm

      Thank you for the invitation. I’ll hop right on over…

      Reply
  • Laura @ Gluten Free Pantry May 3, 2014 at 3:36 pm

    This does look super refreshing. I’m dreaming about Summer and warmer weather 🙂

    Reply
    • Amber May 3, 2014 at 5:37 pm

      Thanks, Laura. Are you still in cool temps? I thought you would be warming up about now. I think you will love this dish! Have a great rest of your weekend.

      Reply
  • Eileen @ Phoenix Helix May 7, 2014 at 6:15 pm

    Hi Amber. I picked this as one of my featured favorites at this week’s Paleo AIP Recipe Roundtable. You’ve got me salivating for summer. It’s still a month or two away here, but I’m making this recipe as soon as the watermelons ripen!

    Reply
    • Amber May 7, 2014 at 6:51 pm

      Yay! Thanks Eileen Always an honor to be featured. Thank you!

      Reply
  • Deborah Davis May 7, 2014 at 8:52 pm

    Hi Amber,
    Thank you so much for sharing this healthy and delectable watermelon salad recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

    Reply
  • Raia May 8, 2014 at 7:48 pm

    This sounds wonderful, Amber! Thanks for sharing it at Savoring Saturdays!

    Reply
  • Eva@Whole Food Mom on a Budget May 9, 2014 at 2:06 pm

    You will be featured at Savoring Saturdays when it goes live at 7pm tonight. Thanks so much for sharing your recipe. It looks absolutely wonderful!

    Reply
    • Amber May 9, 2014 at 4:08 pm

      Awesome!! Thank you.

      Reply

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Thursday, January 23, 2014

Fresh Cabbage & Herb Spring Rolls with Sunbutter Honey Dipping Sauce

 About a month after I started blogging I posted a recipe for baked spring rolls and they were my favorite food for months.  I made them over and over again…until like most things I make over and over again…I became satiated (and over it).  I haven’t really made spring rolls in a while.  Last month (in December) I was looking for a recipe to bring to a holiday party.  I thought, “What would everyone like, carnivores and vegetarians alike?”  So I made some raw spring rolls and wowza they are fun to make and super yummy.  I forgot how much I enjoy stuffing those little rice wrappers.  And the sauce, oh the sauce!  The sunbutter honey dipping sauce that accompanies these little rolls has such a delightfully complex flavor.  Sunbutter is a great sub for peanut butter in traditional peanut-based sauces.  Definitely give it a try.

Continue reading →

Posted by Amber at 6:58 pm

Labels: allergy-friendly, appetizer, sauces, spring cuisine, summer cuisine, vegetarian.

22 Comments

  • Heather @Gluten-Free Cat January 23, 2014 at 8:57 pm

    I love these, Amber! Yours turned out picture perfect. Mine always seem to tear and I get all frustrated with my clumsy fingers. I think that means I need more practice. Thanks for the inspiration and the recipe. Great idea to add grated ginger!

    Reply
    • Tessa Domestic Diva January 24, 2014 at 1:37 am

      Heather, I think you might be soaking your wrappers too long. They should still be a tad crunchy when you remove them….they continue to soften and absorb moisture once removed….try that!

      Reply
    • Amber January 24, 2014 at 1:40 am

      That’s good advice, Tessa. But I soak mine for a long time and they are very pliable and don’t break. I’m thinking the brand might be factor? At any rate, we all find what works best, right. 🙂

      Reply
    • Heather @Gluten-Free Cat January 29, 2014 at 11:02 pm

      I’m going to try advice from each of you! My wrappers are never crunch when I wrap, so I’ll try a short soak time. And I do believe a brand change could help as well. Thank you both!

      (Amber, I’m featuring these at Raw Foods Thursdays tomorrow. Thank you so much for sharing them!)

      Reply
  • Emily @ Recipes to Nourish January 23, 2014 at 11:17 pm

    I wish I had some of these now, yum! They look delicious Amber. I hope all is well. This weather has been crazy here, beautiful, but we sure need rain.

    Reply
    • Amber January 24, 2014 at 2:12 am

      Hi Emily. Thanks! And yes, poor dry central valley. But oh my is it no beautiful!! I so wonder what the spring will bring? Curious. Wish there was some snow for us to play in though. Maybe in the spring. 🙂 Hugs to you.

      Reply
  • Laura January 24, 2014 at 12:29 am

    I am drooling over this dipping sauce Amber…sharing this fantastic recipe now!

    Reply
    • Amber January 24, 2014 at 2:12 am

      Thanks Laura. You would love it! So good.

      Reply
  • Gabby @ the veggie nook January 24, 2014 at 12:35 am

    mmm I can’t remember the last time I made rice paper rolls. I am totally craving these now! Except I’ll probably do the pan fried version because it’s frigid here!

    Reply
    • Amber January 24, 2014 at 2:13 am

      Thanks Gabby. I love the pan friend version….soooo good! I’m with ya girl. Hugs.

      Reply
  • Tessa Domestic Diva January 24, 2014 at 1:39 am

    I have all my goodies for making spring rolls this week too! I know we both adore them…..and you’re photography skills are really improving, nice work! You have a good eye!

    Reply
    • Amber January 24, 2014 at 2:10 am

      Thanks Tessa, you’re sweet. I feel the same about your blog…your photographs are amazing…magazine worthy! Sniff, sniff, look how far we’ve come. Ha ha. Hugs.

      Reply
  • Cassidy Stauffer January 24, 2014 at 2:32 pm

    My family doesn’t really like rice wrappers (even though I do), but I love your idea of browning these in coconut oil! Thanks for the recipe, I can’t wait to try it!

    Reply
    • Amber February 1, 2014 at 3:52 am

      Yes! They taste great that way. Just be sure to double wrap the rolls! Hugs.

      Reply
  • Vicky January 24, 2014 at 6:40 pm

    These look wonderful Amber, it’s a long time since I ate a spring roll and the sauce – wow!

    Reply
    • Amber February 1, 2014 at 3:52 am

      Thanks Vicky!

      Reply
  • Sarah O. January 29, 2014 at 6:07 pm

    Yum these look so good!

    Reply
    • Amber February 1, 2014 at 3:52 am

      Thanks Sarah.

      Reply
  • Sheryll Ziemer January 31, 2014 at 6:04 pm

    I can’t see a Pinterest tab……do you have one?

    Reply
    • Amber February 1, 2014 at 3:51 am

      No. But I am doing a blog redesign and will have one on there. Keep an eye out for the new blog…coming soon! Thanks.

      Here is my Pinterest page:
      http://www.pinterest.com/amberattta/

      Reply
  • Stress Eater February 21, 2014 at 4:27 am

    Oh my goodness. These were incredible! Super easy and delicious, and the sauce,,, oh that sauce! Pretty sure I at more of the sauce with my spoon than on the rolls… Even had my 7 year old help with the rolling part, which was…. interesting. LOL – totally worth the fun. Only thing I did different was use shredded coleslaw mix (cabbage, red cabbage, and carrots) instead of doing it myself… yup, I’m lazy! Thanks for the incredible recipe, and for introducing me to Coconut Aminos… new favorite thing for my kitchen!

    Reply
    • Amber February 21, 2014 at 4:38 am

      Your comment put a smile on my face tonight! I love it. Thanks for sharing. And I totally agree…the sauce!!! So simple yet so delicious. And great tip with the pre shred veggies. Hey..anyway you can get your veggies is a win! Great job. And we also just love coconut aminos. Thanks again. Be Well. –Amber

      Reply

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Thursday, August 22, 2013

Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce
I don’t know about you, but I am always on the hunt for dinner ideas.  I like to keep things fresh and different.  For one, it helps me stay motivated to cook the dinner, and two, I think variety is important.  I made this last week for dinner and everyone loved it.  For me, the cashew cream sauce really made the dish and the overall favors were quite pleasing.  The sweet butternut squash is nicely complimented by the sweet and tart tomatoes.  The savory chicken adds in a nice texture and the fresh herbs with their earthy, fresh taste.  The sauce is lemony with just the right amount of garlic, light and so creamy.  You can add as much or as little sauce as you like…or none at all.  It’s sort of like an Alfredo sauce, but it won’t kill your gut.  Vegetarians can leave out the chicken and add more veggies or white beans would be great.  
Salud. 
Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce 
(SCD, GAPS, Paleo)

Ingredients:

Zughetti 
  
-1 medium butternut squash
-2 1/2 cups cherry tomatoes
-2 pounds chicken 
-3 1/2 pounds zucchini
-A handful of fresh parsley and/or basil

Lemon Garlic Cashew Cream Sauce
–2 cups cashews soaked 4 – 6 hours

-1 1/4 to 1 1/2 cups filtered water
-1/2 teaspoon salt (or to taste)
-2 teaspoons garlic granules (or 1 fresh clove)
-1/3 cup fresh squeezed lemon juice

How To:

1.  Preheat the oven to 400.
2.  Prepare the butternut squash by peeling and cubing.  Add to a baking dish with 1 1/2 tablespoons of oil and 2 teaspoons garlic granules (optional).  Set aside. 
3.  Wash the cherry tomatoes and cut them in half.  Place them open face in a baking dish.  Sprinkle with oil and salt.  Set aside.
4.  Add the chicken to a baking dish.  Add in salt, onion granules and garlic granules (to your flavor preference, I do about 1 1/2 teaspoons of each).  Add in 1/4 cup water.  Drizzle with 2 tablespoons of oil.  Set side.
5.  When the oven comes to temp, put everything into the oven together (the butternut, tomatoes, and chicken).  Set timer for 30 minutes.  This should be enough time for the tomatoes and chicken to finish (check for chicken’s internal temp to be 180 degrees or more).  The butternut squash takes about 45 minutes.  So set the timer for an extra 15.  
6.  While everything is roasting and baking, make your zughetti and the cashew cream sauce.
7.  For the zughetti, peel, trim ends, and spiralize the zucchini.  Boil for 8 minutes in water.  Allow to drain while you make the cashew cream sauce.  
8.  For the cashew cream sauce add the soaked and drained cashews to a blender along with all the other ingredients.  Add in 1 1/4 cups water for a thicker sauce, and the 1 1/2 cups for a thinner sauce (as shown above).
9.  When everything is out of the oven, build the dish.  Zughetti, butternut, chicken, tomatoes, fresh herbs, and drizzle on that sauce!
    Shared on: Fat Tuesdays,  Slightly Indulgent Tuesdays, Allergy-Free Wednesdays
Posted by Amber at 4:28 am

Labels: chicken recipes, GAPS, main dish, Paleo, SCD, summer cuisine.

4 Comments

  • Laura August 23, 2013 at 3:12 am

    Love the lemon garlic cashew cream sauce paired with zughetti and roasted veggies…so savory and fantastic dinner recipe!

    Reply
  • veganmiam.com August 23, 2013 at 7:19 am

    Have you tried BeyondMeat chicken-free strips? They are amazing. I <3 the sound of the lemon garlicky cashew cream.

    Reply
  • Beyond The Peel August 25, 2013 at 2:38 pm

    This looks and sounds amazing. I love the use of all the veggies here. It’s like a big bowl of healthy. The added chicken is lovely and even better that it all bakes together on one baking sheet!

    Reply
  • Gabby @ the veggie nook August 25, 2013 at 6:14 pm

    Love the sound of this sauce Amber!

    I have been really lazy with recipes lately and I think that’s probably why I’ve been in a food funk. When I experiment and create new dinner dishes, I enjoy food so much more!

    Thanks for the inspiration 🙂

    Reply

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Monday, August 5, 2013

Asian Chicken with Sweet Orange Cabbage Salad (Paleo, gluten free, soy free)

You all know I love cabbage.  I LOVE it.  Many things upset my digestion, but cabbage has always been okay (crazy right).  Did you know that cabbage juice is used for those of us with IBD flare ups (especially helpful for colitis)?  Have you heard of this?  You simply run the raw cabbage through a juicer and drink six ounces four times per day.  It’s also touted to heal ulcers.  So my friends, if you are in a flare and nothing is pulling you out, try the cabbage juice.  You might need a chaser…so also juice some fresh apples and mix together (if need be).  Okay, back to the food, this is perhaps one of my favorite dishes.  I love the Asian flavors along with the warm baked chicken and cold cabbage.  The fresh squeezed orange juice creates a nice sweet and sour touch.  I hope you enjoy this recipe as much as my family.  So easy to make. Oh and I’ve included my other cabbage recipes at the end of the post for ya! 
Asian Chicken with Sweet Orange Cabbage Salad 
(gluten free, soy free, paleo)

Ingredients:

-2 pounds boneless skinless chicken breasts 

The marinade
-1/4 cup coconut aminos 
-2 tablespoons honey
-2 tablespoons sesame oil
-1 teaspoon garlic granules (or fresh)
-3 tablespoons fresh squeezed orange juice
-1 teaspoon fresh ginger (zested)
-1/2 cup chopped green onions
The Salad
–1 pound red cabbage
-1 pound savoy cabbage (a sweet, tender cabbage that I love)
-1 1/2 cups sliced red onion

The Salad Dressing  
-3 tablespoons coconut vinegar (or apple cider vinegar)
-2 tablespoons + 2 teaspoons sesame oil
-2 tablespoons honey
-1 teaspoon garlic granules
-1 teaspoon ginger (zested)
-1/4 teaspoon salt 
-1 tablespoons sesame seeds
-1 large segmented orange for garnish 
-1/2 cup green onions for garnish 

How To:
1.  Combine all the marinade ingredients in a small bowl, mix.  
2. In a glass Pyrex baking dish combine the chicken and marinade. Allow the chicken to marinate for at least an hour (I do about 3). After the chicken has soaked up this yummy goodness, preheat an oven to 400 and put the glass Pyrex with the chicken right into the oven and bake for 30 minutes (or until internal chicken temp is at least 180 degrees).  I cover the Pyrex baking dish with a baking sheet while the chicken cooks, but this is not necessary.   
3.  For the salad, thinly slice both cabbages.  Wash and spin dry.  Place the cabbage in a large bowl.  Add in the sliced onions.  
4.  Make the dressing, including everything from the coconut vinegar to the salt.  Mix and pour over the cabbage.  
5.  Mix the cabbage dressing well.  The cabbage will shrink down by half (it wilts quickly with liquid and salt). 
6.  Garnish with oranges, green onions, and sesame seeds.
Serves 4

~Other cabbage recipes by The Tasty Alternative~

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Fat Tuesdays, Slightly Indulgent Tuesdays
Posted by Amber at 3:17 am

Labels: chicken recipes, main dish, Paleo, sides, summer cuisine.

4 Comments

  • Lisa August 5, 2013 at 1:46 pm

    Yum, this looks delicious! Thank you for sharing!

    Reply
  • gfe--gluten free easily August 6, 2013 at 1:34 am

    This dish looks fabulous, Amber! I only started eating cabbage after going gluten free, and now I love it! I admit that I have not yet progressed to kimchi, sauerkraut, or drinking cabbage juice, but I do love it raw in salads and smoothies,and cooked in soup. 🙂

    xo,
    Shirley

    Reply
  • Megan Ancheta August 7, 2013 at 1:38 am

    Amber,
    This looks fantastic!! I’m always looking for/trying to come up with recipes to use cabbage in. I’m really excited to try this soon. Thanks for sharing! Off to pin now… 😉
    xoxo,
    Meg

    Reply
  • Jen August 8, 2013 at 2:55 am

    GURRRRRL – You always know how to make my mouth water!

    XO
    Jen

    Reply

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Wednesday, June 26, 2013

Healthy and Hearty Summer Salad with Homemade Honey Balsamic Vinaigrette

Salads are a MUST make dish this week here in Northern California.  There is a heat wave coming through pushing us up into the triple digits for several days.  Today is gorgeous and so we are taking advantage of this mild weather and heading to the Farmer’s Market tonight for some dinner and fun.  Yesterday I made a big batch of honey balsamic vinaigrette in preparation for the heat and the many salads I have planned to make.  My kids always gobble up their greens with this sweet and tangy dressing.  Also a great drizzle for roasted potatoes, veggies, chicken, etc.  I think we all need a good go-to balsamic vinaigrette recipe.  I hope this one makes it into your kitchen soon.  
Summer Salad with Homemade Honey Balsamic Vinaigrette 

Salad Ingredients:
-9 ounces fresh greens (I used 3 ounces each of: dinosaur kale, arugula, and baby spinach)

-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. 

Shared on: Raw Foods Thursday, Wellness Weekend  Fat Tuesday
Posted by Amber at 11:10 pm

Labels: Paleo, raw, salads, SCD, sides, summer cuisine, vegetarian.

5 Comments

  • France@beyondthepeel June 28, 2013 at 1:45 pm

    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.

    Reply
  • Lauren July 3, 2013 at 12:29 am

    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. 🙂

    Reply
  • Gabby @ the veggie nook July 4, 2013 at 3:52 pm

    This salad sounds amazing Amber- my favourite salad combinations always include apple and a mustard dressing!

    Reply
  • GlutenFreeHappyTummy July 5, 2013 at 3:52 pm

    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!

    Reply
  • 50+ Homemade Gift Ideas For Summer | Rock It Like A Mom April 26, 2015 at 2:07 pm

    […] Homemade Honey Balsamic Vinaigrette Dressing […]

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Thursday, June 20, 2013

Ditch Those Frozen Fruit Plastic Bags – How To Make Waste-Free Smoothies

WHY plastic Bags SUCK-IT! 
Okay, we all know plastic bags are terrible.  I hate them (and I don’t use that word lightly).  So come smoothie time of year I really, really, REALLY try to NOT purchase any frozen fruit in plastic bags.  I mean, yes, it’s difficult during the off season when fresh fruit (err, organic fresh fruit) is not in season.  But during the summer it’s everywhere. So no excuses.

The easiest way to avoid packaged frozen fruit is to purchase loose fruit and freeze it.  When I say loose fruit I am talking about fruit that is not packaged in any plastic.  This is how fruit is sold at my local Natural Foods Coops here in Northern California.  Sometimes you can find a Farmer’s Market that is really good about selling loose fruit.  I use these Care Bags for my produce/loose fruit, again, NO plastic bags are used at any point in my purchasing process.  Listen, I don’t have a panic attack if I have to purchase fruit in plastic.  For example, Costco has great deals on blueberries and raspberries.  But at least those plastic containers ARE able to be recycled.  Frozen fruit plastic bags are not – they go right into the landfill.  So think about what will do less harm.  

See below for some other suggestions on how to make a fabulous smoothie without the use of bagged frozen fruit.  
*

Here is how I freeze fruit.  I wash, dry, and freeze on silicone mats.  Then I store the fruit in air-tight glass containers in the freezer (not in plastic bags). 

Here we have mango and bananas…

Bananas, apple and strawberries… 
Bananas, blueberries, raspberries…
Strawberries are everywhere this time of year 
Fresh, loose picked, frozen strawberries for a fraction of what the packaged frozen strawberries cost! 

Okay, moving along…
See HERE for my bulk green drink.  
I like to freeze little cubes of this green drink and use in smoothies.  For the smoothie, add in the frozen green drink cubes, some nut milk (or coconut milk), fresh fruit, your choice protein powder, and blend.  What a fabulous way to start the day.
I still have my old BPA/toxic free baby food containers (yes, I made all my kid’s baby food from scratch).  I knew these would be put to good use and below I have them full of homemade walnut milk for smoothies. 

Homemade nut/seed milks from The Tasty Alternative: 
We are surrounded by citrus here in California   So when harvest time comes, I like to freeze lemon and orange juice for smoothies (or for like a million other uses). 
These silicone (BPA free) ice cube trays are awesome.  They make small portions of frozen nut milk or coconut milk. 

Here I have some banana puree.  I had four bananas that were ready for something (super ripe)…so I pureed them with a little water and made little frozen banana cubes for smoothies.  With the banana you can also add in a handful of spinach or fresh fruit  (such as an avocado or strawberries).  Just make sure you add in some water so you can pour the mixture into the trays.  

It is possible to create low-waste or no-waste smoothies.  It depends on where you live and what you like, but it is possible.  The point here is to become more mindful of the waste-free options and get creative. 
*
~Smoothie/Milkshake Recipes by The Tasty Alternative~

Top of post bags of fruit Image Source 
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Shared on: Allergy-Free Wednesdays, Wellness Weekend 
Posted by Amber at 4:01 am

Labels: green living, green living tips organization, smoothie, summer cuisine.

10 Comments

  • quincy Leah June 20, 2013 at 4:16 pm

    What a great post. I also really hate plastic bags. So much of the packaging that goes into products nowadays is completely unnecessary.
    Thanks so much for these helpful tips!

    Reply
  • Laura June 20, 2013 at 7:54 pm

    Great tips as always Amber! I am guilty for buying frozen fruit bags at Whole Foods, but now that our Farmer’s Market is finally in full swing, I have no excuses! I am also going to try to freeze more frozen fruit in the colder months too by remembering to plan ahead 🙂

    Reply
  • Unknown June 20, 2013 at 8:24 pm

    I’ve been doing this for quite some time. I freeze all of my fruit I use in smoothies, as I prefer a more slushy/frozen smoothie. I also make coconut water and milk ice cubes. It is soooooo easy to do, and as you mentioned waaaaaay cheaper. I love it when I tell people about this and they say, “you are so smart”….no, just frugal. 😉

    Reply
  • Heather @Gluten-Free Cat June 20, 2013 at 8:54 pm

    I’ve finally figured out what I want to be when I grow up. I want to be YOU! What an inspiring post! I do freeze fresh fruit when I find good deals in the summer or when I just can’t bear that cherry season is ending. It’s so easy, and I need to do it more regularly. You make it look so easy that I may need to give the silicone mats a try! (We’ll see how big my NYC freezer is!) Thanks for the steps!!

    Heather

    Reply
  • Mei June 21, 2013 at 9:39 am

    Hi! Your son looks so cute :)) I’m mom of eczema little girl, and found your site cos looking to build a listing of allergy blogs for my readers (as I blog only eczema) – would you like to add your site here
    http://eczemablues.com/2013/06/allergies-blogs-on-eczemablues/
    Thanks!

    Reply
  • GlutenFreeHappyTummy June 22, 2013 at 11:59 pm

    this is so genius, Amber! freezing your own fruit is both economical and environmentally friendly! best of both worlds! and your son is too stinkin cute with the green mustache:)

    Reply
  • Vicky June 23, 2013 at 9:07 am

    This is great advice Amber!

    Reply
  • gfe--gluten free easily June 27, 2013 at 10:46 pm

    I love this post for so many reasons, but one of them is that you’ve given me a legitimate use for my silicone mat, which I do not like for baking. Thanks, Amber!

    xo,
    Shirley

    Reply
  • Katherine @ Green Thickies July 14, 2013 at 6:01 pm

    Wow, great post. I love that you can buy your fruit without it being in plastic. I can’t do that where I live, and I love your idea of freezing everything in summer for use over winter. I have 2 freezers and still never seem to have any spare space!

    Reply
  • Heather April 2, 2014 at 3:27 pm

    Amber- The new blog design looks great. Browsing around to check out your content. FYI- I love these frozen berries and veggies at the coop. They are in paper bags that are lightly waxed and are biodegradable / compostable. We put them directly into our compost bin in the backyard and not one has ever come out alive when we dump the compost in the garden each year. The blueberries are FAR BETTER than any other brand I have tried. Big, plump, and juicy. Not mushy small or misshaped. Check them out. http://www.stahlbush.com/

    Reply

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Saturday, June 15, 2013

My Favorite Chicken Salad ~ With Apples and Fresh Tarragon

I flippen LOVE chicken salad.  Especially with lots of add-ins.  Oh the flavor and texture combination can be magnificent.  And I am one who loves to mash food together. There are no boundaries between food on my plate.  It’s a friendly place.  I will mix everything together on my plate so each bite equally represents each food.  That must be why I love things like chicken salad.  Everything is nicely mixed together and I just love it.  I can eat chicken salad for any meal (yes, even breakfast).  I hope you enjoy this recipe.  It’s super easy and a fantastic way to use up that leftover chicken (see the notes section for additional add-ins).    
Chicken Apple Salad with 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.  

Posted by Amber at 2:51 am

Labels: allergy-friendly, dairy free, gluten free, lunch, snacks, summer cuisine.

3 Comments

  • Tessa Domestic Diva June 17, 2013 at 7:09 pm

    I love crunchy/sweet combos in chicken salad…and I love your take on this! It is one of my favorite ways to use up my leftover roasted chicken meat!

    Reply
  • Easy Natural Food June 19, 2013 at 3:50 am

    Yummy, it sounds so good! I really love chicken salads like that too. I am pinning this to try 🙂

    Reply
  • Dawn June 19, 2013 at 11:43 am

    This recipe sounds delicious! Thanks for sharing it.

    Reply

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Monday, June 3, 2013

Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)

Ever had that So Delicious Cherry Amaretto Coconut Ice Cream or Coconut Bliss Cherry Amaretto Ice Cream? I have, and they are pretty darn tasty.  But I don’t like all the other added ingredients (or the agave used to sweeten).  And speaking of ingredients, I was thinking about amaretto today.  What is it?  Oh okay, thanks again Wikipedia, it’s a liqueur.  No wonder I didn’t know this.  I am (err, was) a beer drinker.  Don’t know too much about those fancy liqueurs.  I looked at three popular ice cream brands that were “cherry amaretto” and you know what?  I did not see amaretto in any of the ingredients.  Hmmm.  I am not going to go through the trouble of buying a bottle of liqueur for an ice cream recipe if Haagen Dazs won’t.  I’m not a Mad Men character, what am I going to do with a bottle of amaretto liqueur anyway?  Okay, so almond flavoring will have to do.  And it did.  And it’s delicious.  And by golly, it tastes like this and this.  And can’t say for sure, but maybe even this.  So there you go with the amaretto info.  
And oh yes, yeah for cherry season!! 
Cherry Amaretto Coconut Ice Cream
dairy free, cane-sugar free 

Ingredients:
-2 cans full fat coconut milk this or this   
-2 1/2 cups fresh pitted sweet cherries (comes out to 13 ounces)
-1/3 cup honey (vegans use maple syrup, NOT SCD or Paleo)  
-1/2 teaspoon vanilla extract 
-1 teaspoon pure almond extract  

How To:
1.  Blend the above ingredients until smooth.
2.  Add the mixture into an ice cream maker and churn until thick.
3.  Transfer ice cream into a glass container and freeze for 4 to 6 hours.
4. Remove 5 to 10 minutes before serving to allow ice cream to soften a bit.

Notes:
*I have made this ice cream two ways.  The first is the method in this post.  The second way is to leave 1 cup of the fresh cherries out of the blended mixture.  Finely chop the 1 cup of cherries and then add them into the ice cream maker in the last few minutes of churning.  At this time you can also add in 1 cup of cacao nibs, chocolate chunks, or finely chopped almonds.  
 Cherry Nutrition 
Other ways to enjoy the beloved cherry

In a smoothie
In a pie
In my belly!
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Shared on: Allergy-Free Wednesdays, Healthy Vegan Fridays
Posted by Amber at 5:23 am

Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.

15 Comments

  • Gabby Ouimet June 3, 2013 at 4:02 pm

    I think companies called things “amaretto flavoured” just to make it sound fancy. Because really, it all just tastes like almond! Not that that’s a bad thing 😉 This looks AMAZING! And your ingredients list is much nicer 🙂

    Reply
    • Amber June 3, 2013 at 6:02 pm

      I agree, Gabby. And yes, I always just assumed amaretto was an almond concentrate. Anyway, almond extract works just great for that deep almond flavor.

      Reply
  • Laura June 3, 2013 at 6:25 pm

    Looks out of this world good Amber…I adore cherries and well dairy-free ice cream of course 🙂 Just shared on Facebook!

    Reply
  • Jen June 3, 2013 at 6:26 pm

    AM – You’re killing me!!! Please – no more yummy recipes until I’m OFF AIP! I adore cherries – and this ice looks amazing.

    Thanks for another inspiring post. If I was a nice mom, I’d make this for my kids even though I couldn’t have it.

    Too bad for them I’m a meanie….
    🙂

    XO
    Jen

    Reply
  • Ricki June 4, 2013 at 12:12 am

    Amber, this sounds beyond delicious! I’m sure coconut nectar or agave would work, too, right? I’d even venture to guess that good ole stevia would be phenomenal. I LOVE fresh cherries, and this combination with almond sounds incredibly dreamy. Off to share on FB!! 😀

    Reply
    • Amber June 4, 2013 at 2:38 am

      Thanks Ricki. I would use the coconut nectar and a few drops of stevia as vegan alternative to maple syrup. Thanks for sharing lovely lady. 🙂

      Reply
  • GlutenFreeHappyTummy June 4, 2013 at 2:34 am

    oooh Amber! This is an irresistible combination of flavors! LOVE this!! weekend recipe for sure!

    Reply
    • Amber June 4, 2013 at 2:39 am

      Ice cream in some form will be made for sure around here this weekend. Weather calls for 103 degrees! Yikes. 🙂 Hope you’re staying cool in NYC.

      Reply
  • Heather @Gluten-Free Cat June 4, 2013 at 2:35 am

    Ooh, how delicious! Why oh why have I not purchased an ice cream maker yet??? I’m thinking I may just need to make a smoothie out of your list of ingredients though. YUMMY! And I love that cheesecake picture. Wow!!

    Heather

    Reply
    • Amber June 4, 2013 at 2:40 am

      My ice cream maker was a great purchase. I highly recommend!! And yes, pit some fresh cherries, freeze, and use them in a smoothie version. I bet that would taste fab (maybe use almond milk instead of coconut or half of each). 🙂

      Reply
  • Cassidy Stauffer June 4, 2013 at 1:40 pm

    Oh WOW Amber!!! I can’t wait to make this, I’m buying cherries next time I’m at the store 🙂 Thanks!

    Reply
  • Karen June 4, 2013 at 9:19 pm

    While my son wasn’t feeling well last week he asked me to buy ice cream… I had a weak moment and even after reading the ingredients I did… Not something I usually do. This recipe looks amazing and I will try it the next time he asks for ice cream! Thanks for sharing!! Karen@NourishWithKaren

    Reply
  • Heather Pace June 5, 2013 at 2:23 am

    This looks sooo good Amber! Im a huge amaretto fan, love the almond. Been craving ice cream lately… 🙂

    Reply
  • Sammy Hansen June 5, 2013 at 6:49 am

    This looks soo delicious I just love cherries 🙂
    Sammy@healthycaterpillar

    Reply
  • gfe--gluten free easily July 17, 2013 at 9:57 pm

    Just making my way back to check out this recipe! It’s awesome, Amber! I made a Chocolate Cherry Milkshake (gf/df/rsf) today. So good! I have some left for a little bit later. 😉

    xoxo,
    Shirley

    Reply

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