Thai Peanut Zoodle Salad

Thai Peanut Zoodle Salad

It is summer and time for a Thai Peanut Zoodle Salad. A zoodle, you ask? What on earth is a zoodle? Well, it’s a noodle made out of zucchini and in two words, IT’S AWESOME! I have a number of kitchen gadgets, so when it comes to adding yet one more, I scrutinize the item pretty carefully before purchasing. I certainly don’t need to use the contraption for a short period of time and then fill my cupboards with something that will soon be forgotten.

Zoodles

Spiral noodles made from zucchini.

The spiralizer or spiral vegetable slicer may be purchased for about $30. It comes with three different blade sizes forming spaghetti size noodles, large ribbons, and fat spirals for making things like curly fries.

If you garden, it’s certainly a great way to use up all the abundance of zucchini.  I spiraled sweet potatoes the other day, added a little olive oil, herb seasoning salt & pepper and baked them in the oven. Delicious!

Spiraled Sweet Potatoes

Spiraled Sweet Potatoes

You literally can spiral about any kind of vegetable with any substance to it. Spiral eggplant, cucumber, apples, potatoes, butternut squash, etc. Anything that calls for noodles can be replaced with a veggie noodle. Substituting high carb noodles for low carb vegetables is a winner in my book, especially when I’m trying to drop a few of those winter pounds. The other nice thing is it doesn’t leave you with a heavy ‘pasta on the tummy’ feel once your food has settled.

Zoodles in Thai Peanut Sauce

Zoodles in Thai Peanut Sauce

Because zucchini is very mild in flavor, the zoodle takes on the taste of the sauce, in this case Thai Peanut. San-J makes a certified gluten-free Thai Peanut sauce that is ready for use as a marinade, dressing or dipping sauce and is yummy. I fed them to my hubby and he thought he was eating regular pasta until I told him it was 100% zucchini. He was truly amazed.

You can also spiral several veggies at a time, prepackage them into Ziploc storage bags where they will keep about a week to ten days in the fridge or up to three months in the freezer. Then just take them out as you need them.

The zucchini noodles need to be patted down with a paper towel before adding them to the Thai Peanut Zoodle Salad. This draws the moisture out so the noodles don’t become soggy.

Drying Zoodles

Lay out zoodles on a paper towel for drying.

Removing Moisture from Zoodles

Place a paper towel over the top of the zoodles and press out the moisture.

You can certainly cut your zucchini noodles by hand but this sweet little spiralizer cranks out this whole pile of noodles in less than 30 seconds. Over the summer months I plan on coming out with several recipes that use spiraled veggies, so if you plan on purchasing one, check back often for recipes or you can check on PINTEREST for many Spiral noodle recipes.

Zoodle Pin

Thai Peanut Zoodle Salad

Serves 2
Prep time 5 minutes
Allergy Peanuts
Dietary Dairy-free, Gluten-free
Meal type Salad
Misc Pre-preparable, Serve Cold
After eating one bite of this Thai Peanut Zoodle Salad made from zucchini noodles, you'll never want to go back to full carb noodles!

Ingredients

  • 1 Medium zucchini (cut into spaghetti noodle with spiralizer)
  • 1 Medium carrot (julienned)
  • 1/2 cup red cabbage (shredded)
  • 1/2 cup edema me (soy beans) (thawed from frozen)
  • 3 Small scallions (green onions) (diced)
  • 1/3 cup San-J gluten-free Thai Peanut Sauce
  • 1/4 cup peanuts (chopped)

Optional

  • 6-8 shrimp (pre-cooked)

Directions

Step 1
Using a spaghetti size spiral vegetable noodle slicer, slice one medium zucchini. Lay out on a paper towel and cover with paper towel. Press on paper towel to remove excess moisture.
Step 2
Julienne one medium carrot.
Step 3
Slice 1/2 cup of red cabbage.
Step 4
Chop 3 scallions into 1/4 inch pieces including green stems.
Step 5
Thaw 1/2 cup of frozen edema me (soybeans).
Step 6
Place all vegetables in a large bowl, including the zucchini noodles and add gluten-free Thai Peanut sauce. Gently stir to cover all veggies.
Step 7
Sprinkle a small amount of chopped peanuts over each serving.

This recipe is also shared on the following blogs: VegetarianMamma AllergyFreeWednesdays

When Life Throws a Curveball

Curveball

Sometimes life throws a curveball and it’s hard to hit back. Before I began blogging I read online how to write a blog; what to say, what not to say. Keep it lite, keep it fun, keep it about your niche, don’t be negative, don’t talk about depressing issues, and never ever talk about death. And so for the past five years, I’ve kept it lite, I’ve kept it fun, and I’ve talked about how to cook and bake gluten-free and I haven’t talked about the “D” word. Okay, maybe once, briefly, when paying tribute to my beautiful 95-year-old grandmother when she passed. But in the last 2 years I have lost 5 family members, and I must say, it’s hard not to talk about it. Especially due to the fact that this past Sunday was Mother’s Day.

Two years ago I lost my grandmother, one and a half years ago I lost my mom, who battled five auto-immune diseases, and just this past week I lost my mother-in-law; all significant women to me. This is life, this is my life, and it’s hard not to share what’s going on in my life just because I write a food blog. So it may be against the etiquette rules of blogging but life threw me yet another curveball this past week and I find it hard to whip up another recipe at the moment. Does this mean I’m quitting my blog? No. When life throws a curveball, you learn to make adjustments. Thankfully my peace comes from God, who give generously, especially during times like these.

I found great joy this past week in spending time with my sweet grandson. Nothing gives you a perfect perspective on life than seeing a little one so full of life. I am blessed.

Grandson

Those big brown eyes melt this Nana.

So while I’m not sharing a new recipe with you this week, here are a few of my favorite recipes found on other blogs:

  1. Gluten-free Banana Muffins
  2. Salmon Wasabi Burgers
  3. Bacon-Apple Chicken Burgers
  4. KFC Style GF Fried Chicken
  5. Crunchy Chicken Peanut Salad
  6. Coconut Cream Layer Cake

Give me a moment to pick up my game again and I’ll be sending a new recipe your way sometime soon.

~Laurie

 

Tuscan Herb Stuffed Chicken

Tuscan Chicken Title

My life is very busy, as I’m sure yours is, so finding recipes that can be made ahead or can be quickly assembled are essential, and this Tuscan Herb Stuffed Chicken meets those requirements. This gluten-free, dairy-free recipe can be made ahead, refrigerated and baked just before guests arrive, or if you have an extra 1/2 hour, prepare it and throw it in the oven. Your house will smell inviting as it bakes and the moist chicken with fresh flavors of basil and sun-dried tomatoes will have your guests asking for the recipe in no time!

Tuscan Herb Pin

Tuscan Herb Stuffed Chicken looks great on the plate but tastes twice as good!

Tuscan Herb Stuffed Chicken Step by Step Video Instructions

Fantastic Chicken Recipes

What to do with chicken? It’s a fairly inexpensive meat to purchase but paying a little more to get a farm-raised organic chicken is worth the extra expense. I spent a lot of time on my grandparents farm growing up, and helping grandma pluck the feathers off a newly butchered bird was a common affair. Walking down the aisle of a grocery store comparing packages of chicken breasts is quite a different experience today. If you are a fan of this Tuscan Herb Stuffed Chicken Recipe and would like a few more chicken recipes for your files, you may want to try some of these absolutely yummy chicken recipes.

A Bite of Tuscan Herb Stuffed Chicken

Take a bite of Tuscan Herb Stuffed Chicken.

Tuscan Herb Stuffed Chicken Recipe

Tuscan Herb Stuffed Chicken

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Dietary Dairy-free, Gluten-free
Meal type Main Dish
Region Italian
This gluten & dairy-free Tuscan Herb Stuffed Chicken with fresh basil and sun-dried tomatoes will have your guests asking for the recipe in no time!

Ingredients

  • 2 Large Raw Chicken Breasts (fillet -or 4 thin chicken breast slices)
  • 6 tablespoons Olive Oil (extra virgin)
  • 1 bunch Basil Leaves (fresh)
  • 3oz Chevre Goat Cheese
  • 8oz Sun-dried Tomatoes (preserved in Olive Oil)
  • 1 tablespoon Italian Seasoning (dried)
  • 1 Medium Lemon (Juice of)
  • Salt (to taste)
  • pepper (to taste)

Directions

Step 1
Filet both chicken breasts to create 4 thin sliced breasts. Lay them out on a cutting board and pound each breast with a meat tenderizer to tenderize each breast. Cover with a tablespoon of olive oil per breast. Lightly salt and pepper each breast.
Step 2
Place one layer of basil leaves to cover each chicken breast. Gently add about a half an ounce of chevre goat cheese per chicken chicken breast, dropping small dobs of cheese over the basil leaves.
Step 3
Add one layer of sun-dried tomatoes to cover each breast.
Step 4
Cut the lemon in half and squeeze one half lemon between two chicken breasts. Repeat with the other half.
Step 5
Sprinkle with 1/4 tsp Italian dried seasoning.
Step 6
Begin rolling the chicken at the narrow end until chicken is completely rolled, tucking in the sun-dried tomatoes as you go. Secure the roll with a toothpick near each end.
Step 7
Rub the top of the chicken roll with olive oil. Sprinkle 1/4 tsp of Italian dried herbs, salt & pepper, and finish with a light sprinkling of grated lemon rind.
Step 8
Bake in a 350 degree oven for 25-30 minutes, or until chicken is done.
Step 9
Remove from oven and place chicken on a clean cutting board. Slice each chicken into 4 or 5 slices without cutting all the way through the long side. "Open" the slices just enough to allow the stuffed insides to show. Serve hot.

 

 

Roast Chicken & Watermelon Salad

Roasted Chicken & Watermelon Salad

I made a small roasted chicken and watermelon salad the other day and loved every bite. What is it about springtime that makes salads sound so delicious? Is it the fact that the winter sweaters finally make their way to the recesses of the closet and donning a swimsuit is just around the corner? Maybe, but more than that I think its the beautiful fresh fruits and vegetables stacked at the market that lure me in. Maybe because the butter lettuce looked especially inviting this time, or perhaps it was the beautiful little sugar baby watermelons. But whatever the reason may be, this salad is fresh and delicious and colorful enough to invite Spring right to your table.

Roasted Chicken & Watermelon Salad

Colorful Roasted Chicken & Watermelon Salad

Rotisserie Chicken: the perfect meat topper

I like to purchase rotisserie chickens, pull off all the meat, then separate the meat into meal-size portions for topping salads, adding to soups, or whatever it may be. I have a seal-a-meal, which comes in handy for times like this. Sealing up each little packet of meat helps preserve it for the refrigerator or freezer. But placing them in freezer Ziploc bags works well too.

Choosing the right lettuce

There are several choices at the grocery store when it comes to lettuce. Romaine works well for a Caesar Salad, Ice burg works well when making a wedge salad, but when it comes to a fresh spring salad one of my favorites is Butter lettuce, also known as Boston or Bib. It reminds me of a rose in green leafy form. It is a soft lettuce and vibrant green making it perfect for this Roast Chicken & Watermelon Salad.

Butter Lettuce

Beautiful butter lettuce

Choosing the right Watermelon

The flesh of a Sugar Baby Watermelon is perfect for adding to salads. It is sweet but most important firm, without the graininess you might get from a large watermelon. The size of about 6 inches in diameter works well for slicing and dicing small chunks for the salad. You also don’t have to contend with large black seeds, which is a bonus in my book!

Sugar Baby Watermelon

The sweet flesh of a sugar baby watermelon.

Tear the butter lettuce, add a little shredded red cabbage (which I still think it’s funny they call it red when it is clearly purple), some small slices of sugar baby watermelon, chicken, a little Gorgonzola, and a splash of Honey-Lime Vinaigrette and you have the makings of one yummy spring salad.

 Roasted Chicken & Watermelon Salad

A Bite of Roasted Chicken & Watermelon Salad

Here are a few other Spring Salads you may want to check out:

Chicken & Watermelon Salad with Honey-Lime Vinaigrette

Serves 4
Prep time 15 minutes
Dietary Gluten-free
Meal type Lunch, Salad
Bursting in both color and flavor, roast chicken & watermelon salad is a perfect choice for spring or summer. Every colorful bite is packed with nutrition.

Ingredients

Salad

  • 1 head Butter Lettuce (also known as Bibb or Boston)
  • 1 cup Rotisserie Chicken (Torn into small pieces)
  • 1 Small Sugar Baby Watermelon (cut into small chunks)
  • 1/2 cup Red Cabbage (shredded)
  • 1/3 cup Gorgonzola Cheese

Dressing

  • 2 tablespoons Lime Juice (freshly squeezed)
  • 1 tablespoon Honey
  • 1/4 cup Olive Oil (extra virgin- high quality)
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Pepper (freshly ground)

Directions

Salad
Step 1
Wash and tear the Butter lettuce into a salad bowl.
Step 2
Slice the watermelon into 1/2 inch chunks and add to salad mix.
Step 3
Add shredded cabbage, chicken and Gorgonzola cheese to salad.
Dressing
Step 4
Mix olive oil, honey and lime together in a small container with a lid so you can shake the ingredients.
Step 5
Add salt and pepper and shake.
Step 6
Place salad dressing on salad mix. Toss and serve.

This recipe was shared on the following blogs: Poor & Gluten-free, Nourishing Joy Grace & Good Eats

 

My Favorite Gluten & Dairy-free Brownie Recipe

GF-DF Orange Fireball Brownies
Gluten & Dairy-free Orange Fireball Brownies

Are you in need of a new brownie recipe, because if you are you really need to try my favorite gluten & dairy-free brownie recipe! I guarantee these brownies taste a little different, but when you sink your teeth into that first bite you’ll say, ‘Mmm’ and then seconds later, ‘Wow! What is this?’ 

GF-DF Brownies Hot from the oven

GF-DF Brownies Hot from the oven

What makes these brownies so good?

A hint of orange mixed in with the chocolate is the first zing of yum but wait…the cayenne pepper that slowly reveals itself on the back of your throat is what sends these brownies over the top. I literally can eat the whole pan and I am one who doesn’t like a lot of spice but trust me, these brownies contain the perfect amount. They offer just a tiny hint of heat in every bite.

My Favorite GF Brownie Recipe

My Favorite Gluten & dairy-free Brownie Recipe

We have a fabulous chocolate shop in my town. Maybe you have heard of them or even tried their chocolates. Once you have, you will never forget them. Actually, they are who inspired me to create this recipe. They sell one chocolate bar in particular that is one of my favorites, the Spicy Habanero Orange Espresso Dark Chocolate Bar. They sell world-wide and worth a taste! Check out COWGIRL CHOCOLATES here.

If you are in a pinch for a quick dessert pick up a ready-made gluten-free brownie mix (Betty Crocker or Krusteaz) and add orange extract, orange zest and cayenne pepper to the mix. It will save you about 15 minutes and still tastes great.

Gluten & Dairy-free Orange Fireball Brownies

Serves 15
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Egg
Dietary Dairy-free, Gluten-free
Meal type Dessert
My favorite gluten & dairy-free brownie recipe brings a burst of orange and a hint of heat when a little cayenne pepper is added to spring these brownies to life!

Ingredients

  • 1/3 cup oil (I used avocado but olive oil is fine)
  • 2 Large eggs (cage-free/room temp)
  • 1 cup sugar
  • 1 Large juice of orange
  • 2 tablespoons orange zest
  • 1/3 cup cocoa powder
  • 1/2 teaspoon pure orange extract
  • 1/2 teaspoon cayenne pepper (1/4 tsp if you don't want it too spicy)
  • 1/2 cup white rice flour (extra fine)
  • 1/3 cup potato starch
  • 1/4 cup tapioca starch
  • 1 cup mini semi-sweet chocolate chips

Directions

Step 1
Together in a mixing bowl add oil, eggs, sugar, cocoa powder, juice of orange, orange zest and orange extract. Mix for 2 minutes.
Step 2
Add rice flour, potato & tapioca starch, and cayenne pepper. Mix until fully incorporated.
Step 3
Pour in 1 cup mini chocolate chips and fold in with a spatula.
Step 4
Place brownie batter in a 7x11" glass pyrex dish that has been pre-covered in non-stick spray.
Step 5
Bake in a 325 degree oven for 30 minutes. Do not over bake. Brownies will continue to bake slightly while cooling.

This recipe was shared on the following blogs: Poor & Gluten Free, Nourishing Joy, Grace & Good Eats

 

 

Sonoma Flat Breads GF Pizza Review

GF BBQ Chicken & Bacon Pizza

Product Review for Sonoma Flat Breads GF Pizza

New gluten-free products are popping up almost daily, so it is not easy to sift the good from the not-so-good products. Not only that, buying gluten-free is expensive, so you want to know a product is worth investing in and will deliver in taste and texture. I’ve mentioned before that my husband is a good tester of gluten-free because he’s not gluten-free. He knows what the full gluten products taste like and he can tell me if a new gluten-free item comes close. His review of Sonoma Flat Breads gluten-free pizza, ‘Wow! I’d eat this pizza over gluten pizza any day!’ I have to agree with him, Sonoma Flat Breads GF pizza knocked this one out of the ball park!

Gluten-free BBQ Chicken & Bacon Pizza

Gluten-free BBQ Chicken & Bacon Pizza

Gluten-free BBQ Chicken & Bacon Pizza is a winner!

Their certified GF pizza contains no preservatives, artificial flavors or colors! The chicken they use is antibiotic-free, humanely raised, and fed a vegetarian diet and none of their meats contain nitrates or nitrites! You can read about their story here.

Why I Would Buy Sonoma Flat Breads GF Pizza

I absolutely loved the sweet and spicy BBQ sauce and the crust was AWE-mazing! Thin and crisp, and it cooked in just 9 minutes. I purchased my Sonoma Flatbreads GF Pizza at Costco but click here to find out where it can be purchased elsewhere.

If you are craving pizza, don’t miss out on trying Sonoma Flat Breads Gluten-free BBQ Chicken & Bacon Pizza, deliciousness in every bite!

Gluten-free Heirloom Tomato Tart

Baked Gluten-free Heirloom Tomato Tart

A colorful heirloom tomato tart can be served any time of day. Plate it in the morning with scrambled eggs, at noon with a salad, or in the evening as the main course or a side dish. Our local farmer’s market is opening in one month and I am giddy with anticipation! Because I live in a cooler climate the fruits and vegetables roll out slowly. Sweet peas and asparagus will be offered in the early months but the tomatoes won’t start showing up until early July, and even then, those veggies have arrived from warmer climates. Our local co-op had an enticing little basket of heirloom tomatoes available recently, so into a colorful heirloom tomato tart they went. And oh yum, was it ever delicious!

Herbed Tomato Tart

Heirloom Herb Tomato Tart

The tomatoes settled deep into the dish when it cooked, so piling them higher than I did is a good idea. You may be surprised at how many recipes never make my blog. I am talking quite a few! I made gluten-free sun-dried tomato pesto rolls the other day. The dough rolled out beautifully and they rose perfectly in the oven, but darn if the taste just wasn’t blog worthy. It’s disheartening spending a morning creating something you think will be fabulous only to end up throwing it in the trash because it’s just not worth the calories. I guess in some ways you can be assured that the recipes on my blog have been poured over, sometimes making the recipe three or more times just to make sure it is good. I hope you agree, for those of you who have made some of my recipes. A lot of heart and soul go into them.

Gluten-free Heirloom Tomato Tart

Gluten-free heirloom tomato tart ready for the oven.

The beautiful look to this gluten-free heirloom tomato tart is in the colorful tomatoes. Look for small cherry-size tomatoes in a variety of colors.

Rainbow Heirloom Tomatoes

Rainbow Heirloom Tomatoes

You can easily make this recipe dairy-free by substituting the cheese for a hard goat cheese, and coconut oil for the butter. Grilled sweet onions and sprinkled herbs add a depth of flavor to the tomato tart, making it extra yummy! It is an easy recipe that is just as yummy in taste as it is to look at. Enjoy!

Gluten-free Heirloom Tomato Tart on a Plate

Gluten-free Heirloom Tomato Tart on a Plate

Gluten-free Heirloom Tomato Tart

Serves 6-8
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Tree Nuts
Dietary Gluten-free
Meal type Breakfast, Lunch, Main Dish, Side Dish
This colorful gluten-free heirloom tomato tart with grilled sweet onions and fresh herbs is easy to make and tastes delicious. Serve it for any meal!

Ingredients

crust

  • 2 cups Blanched Almonds
  • 2 tablespoons Butter (or coconut oil for dairy-free version)
  • 1/4 teaspoon Sea Salt
  • 1 Large egg

Tart

  • 3 cups Heirloom Cherry Tomatoes
  • 1 1/2 cup Sweet Onion (sliced and grilled)
  • 1 1/2 cup Hard White Cheddar (shredded (or hard Goat cheese for dairy-free))
  • 1/2 teaspoon Thyme (freshly chopped (or 1/4 tsp dried))
  • 1/2 teaspoon Oregano (freshly chopped (or 1/4 tsp dried))
  • 1/2 teaspoon Rosemary (Freshly chopped (or 1/4 tsp dried))
  • 1/2 teaspoon Sea Salt (freshly ground)
  • 1/2 teaspoon Black Pepper (freshly ground)

Directions

crust
Step 1
Place almond flour and salt in a food processor and pulse a few times.
Step 2
Add butter (or coconut oil) and egg to almond flour and pulse until mixture forms a ball.
Step 3
Place in an eight inch pie plate and form the dough to the plate adding extra at the rim. Flatten rim with the tongs of a fork.
tart
Step 4
Grill onions in olive oil until translucent. Place on the bottom of the crust.
Step 5
Place shredded cheese on top of the grilled onions.
Step 6
Cut heirloom cherry tomatoes in half and place on top of cheese. Make sure tomatoes heap slightly as they will cook down.
Step 7
Sprinkled chopped fresh thyme, oregano, and rosemary on top of tomatoes. Sprinkle with salt and pepper.
Step 8
Bake in a 350 degree oven for 15 to 20 minutes. Serve hot.

 

 

Easy Gluten-Free Appetizers in 15 Minutes!

Tahitian-Lime Slaw Appetizer

It’s nice to know in this world of ultra-busy there are easy gluten-free appetizers you can pull together in less than 15 minutes. This Tahitian-Lime Slaw gluten-free appetizer comes together in no time at all and uses bright and colorful for fruits & veggies!

Colorful fruit & veggies

Colorful fruit & veggies

I had the privilege of doing a cooking demonstration at a local oil and vinegar store that is new to our town. I started the menu with these tart and tangy Tahitian Lime Slaw easy gluten-free appetizers. They were a big hit. Not only does the burst of lime and tangerine explode in your mouth but the colorful presentation has a wow factor all in itself.

Tahitian-Lime Slaw Appetizer

The perfect Spring Party Appetizer!

The two items that make this taste so good are the infused Tahitian Lime Olive Oil and the Tangy Tangerine White Balsamic Vinegar. If you have an oil and vinegar store close by, be sure to stop in for fresh lime infused olive oil and tangerine infused white balsamic vinegar or you may order from the one’s I used, which are out of this world fantastic!

Tahitian Lime Extra Virgin Olive Oil

Tangy Tangerine White Balsamic Vinegar

Tahitian Lime Slaw App

If you are looking for other great ideas to whip up some fancy gourmet tasting bites, here are a few links to some top gourmet style gluten-free appetizers in under 15 minutes:

On to a little personal note, my kids and grand-kids are all coming home this weekend! I can say grand-kids because my daughter is now expecting (18 weeks along) our second grandchild and we are beyond thrilled and thankful. After her husband had chemo treatment for Non-Hodgkin Lymphoma, he was tested to see if they could have more children. His cancer doctor told them they most likely would never conceive again. Only five days after people began praying for a miracle, she conceived! So now you can imagine why we are so very thankful. God is so good!

Tahitian Lime Slaw Appetizer

Serves 12
Prep time 15 minutes
Dietary Dairy-free, Gluten-free, Vegetarian
Meal type Appetizer
A fresh & colorful Tahitian Lime gluten free appetizer can be made in under 15 minutes. A delicious burst of lime and tangerine in every bite.

Ingredients

  • 1 Large Watermelon Radish (thinly sliced rounds)
  • 1 Large Carrot (julienne)
  • 1 Large Granny Smith Apple (julienne)
  • 1 Small Red Cabbage (Shredded)
  • 1 Small Lime (freshly squeezed)
  • 1/4 cup Tahitian Lime Olive Oil
  • 2 tablespoons Tangy Tangerine White Balsamic Vinegar
  • Sea Salt (to taste)
  • Dill (lightly sprinkled)

Directions

Step 1
Julienne slice the carrot and granny smith apple with a mandolin slicer or by hand.
Step 2
Thinly slice the red (purple) cabbage.
Step 3
Chop fresh cilantro
Step 4
Place all chopped & sliced ingredients into a medium bowl and add the juice of 1 lime, Tahitian lime olive oil and the Tangy Tangerine White Vinegar. Toss until all ingredients are well coated.
Step 5
Cut watermelon radish through the middle. Use a mandolin slicer and slice 1/8" thick circles. Spread a lite coat of Tahitian Lime Olive Oil over the top of each watermelon radish slice.
Step 6
Place a small amount of slaw onto each radish slice.
Step 7
Sprinkle each radish slaw with sea salt and a very light sprinkling of Dill.

 

 

Creative Salad Presentation

Kumquat Cucumber Salad

The Art of a Creative Salad Presentation

I’ve often thought that half the battle in trying a new food is in the presentation. Have you ever looked at something on the plate and the mere fact that it looks like something your dog dragged in is enough to push the plate away? I remember as a child, my dad butchered a steer. My industrious mother, not wanting to waste any part of the animal, boiled the tongue for dinner. The presentation was, well, something to be desired. The whole large tongue, taste buds and all was presented on a plate ready for carving. I still remember all of us kids shaking our heads and saying, ‘I’m not eating that!’ We gagged our way through a bite or two, then the next day she sneakily ground it up, added mayonnaise, pickles and seasonings and served it as sandwich spread, or in my case on top of lettuce. It was delicious! It looked like tuna fish or chicken salad. We ate the whole thing!

There are a few ways to spruce up a salad. Mere lettuce on a plate with a few added garnishes can be a little boring, so next time you have guests coming over, present their salad with flair by making a creative salad presentation.

Kumquat Cucumber Salad

Kumquat Cucumber Salad

Huckleberry & Feta Salad

Huckleberry & Feta Salad

Both of these salads use a cucumber wrap for the base. Slice a long strip the full length of a large cucumber or English cucumber. Take a handful of lettuce and trim it even on the bottom. Stand the lettuce upright and wrap the cucumber around the bottom of the lettuce, forming a base. Sprinkle condiments such as kumquats and sliced almonds, or huckleberries and feta. Sprinkle a vinaigrette of your choosing over the top and around the plate and serve a creative salad presentation at your next dinner party.

 

A Gluten-free Tax Deduction?

Celiac Tax Advantage

 

A Celiac Disease Tax Break

We all know what April 15th stands for…Tax Day. That dreaded day when your hard-earned cash heads to Washington. Wouldn’t it be awesome if you could get a gluten-free tax deduction for being Celiac?

You just might qualify for a tax deduction if you are Celiac. If a doctor has placed you on a special food diet due to medical reasons, there are tax deductions available not only for food but for travel expenses involved in obtaining gluten-free items. Specific deductions pertaining to someone diagnosed with Celiac Disease are obtainable, so be sure to check with your accountant or other tax professional to know what type of documentation you might need in order to qualify. The Celiac Disease Foundation has a Step by Step Guide on how to receive your deductions.

Ways to Save on a Gluten-free Diet

We know that living on a gluten-free diet can often raise the monthly grocery bill from 1/3 to 1/2 higher or in some cases double the monthly food bill! When an average loaf of gluten-free bread costs $5-$7 and gluten-free noodles are more than double the cost of whole wheat noodles, it can send a food budget through the roof! Nancy Lipid, a Celiac Disease & Gluten Sensitivity expert wrote an article on How to Limit Your Gluten-free Food Costs. She also wrote an article on 35 Basic Ingredients You Can Make at Home. Every little bit helps when switching over to a gluten-free household and hopefully that tax deduction will be one you can take advantage of as well!

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