Honey-Cumin Savoy Cabbage Salad

Savoy Cabbage Salad with Honey Cumin Dressing

I had a pleasant walk through my farmer’s market this morning perusing all the bounty of delicious organic veggies when my eye caught these luscious looking savoy cabbages. Instantly my brain starts ticking away on what type of salad I could create. A cabbage salad with crisp apple, roasted chicken, slivered almonds, and a tangy, somewhat sweet dressing with cumin and honey sounded good. Add a little olive oil, a bit of rice vinegar, some salt & pepper and sit down to a yummy fresh summer salad.

The Makings of a Savoy Cabbage Salad

The Makings of a Savoy Cabbage Salad

Savoy Cabbage Sliced

Beautiful colors fading from pale yellow to vivid green emerge from a sliced Savoy Cabbage.

Savoy cabbage has a similar look to kale, with its crinkly leaves, which may have you think that the leaves are tough and hard, but you would be wrong. They are as soft as regular cabbage leaves and just as delicious raw. This makes them an ideal candidate for fresh salads, vegetable wraps, or as a decorative leaf for laying fresh fruit, fish, or even rice upon it.

Makings of a Savoy Cabbage Salad

Makings of a Savoy Cabbage Salad

This salad pulls together in less that fifteen minutes if your chicken is already precooked (I purchase rotisserie chicken) . Just a little chop and dice, add the dressing that is made from common items you should already have on hand, such as olive oil, rice vinegar, honey, cumin, and a little salt and pepper. Toss it all together and you’re ready to serve in less than 20 minutes!

Honey-Cumin Savoy Chicken Salad

Honey-Cumin Savoy Chicken Salad

The crinkle in the leaves adds a great dimension of texture to this salad. The crisp apple adds a touch of sweet crunchiness and the honey-cumin dressing adds a hint of Eastern Mediterranean flair. Enjoy!

My hubby and I have had the chance to get out of the house at night for some really pleasant walks. They are doubly pleasant when God brushes the sky in beautiful colors. I took this image the other night not far from our home, just as the sun was setting over the canola fields. We missed the Northern Lights last week, but these colors did not disappoint.

Sunset on the Canola Fields

Sunset on the Canola Fields

 

Honey-Cumin Savoy Chicken Salad Pin

Honey-Cumin Savoy Cabbage Salad

Serves 4-6
Prep time 20 minutes
Dietary Dairy-free, Gluten-free, Paleo
Meal type Salad
One bite of this delicious honey-cumin savoy cabbage salad and you will be instantly transported to the Eastern Mediterranean. A taste of yum in every bite!

Ingredients

Salad

  • 1 head Savoy Cabbage (chopped- approximately 6-8 cups)
  • 1 Medium Apple (Honey Crisp, or Pink Lady- chopped)
  • 1/2 cup Sliced Almonds (toasted)
  • 1/4 cup Sesame Seeds (toasted)
  • 1 Large Chicken Breast (from rotisseri- chopped)

Dressing

  • 1/3 cup Olive Oil (extra virgin)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Raw Honey
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Sea Salt (ground)
  • 1/2 teaspoon Black Pepper (ground)

Directions

Salad
Step 1
Chop the savoy cabbage and place in a large bowl.
Step 2
Chop the apple and chicken breast. Add to the chopped savoy cabbage.
Step 3
Place the almonds and sesame seeds on a cookie tray and place under the broiler until they just start to turn a light brown. Cool.
Dressing
Step 4
In a small mixing cup add the olive oil, rice vinegar, raw honey, cumin, salt and pepper. Stir vigorously or until all ingredients are completely emulsified.
Step 5
Add the dressing and cooled almonds and sesame seeds to the chopped cabbage salad. Toss and serve.

 

Gluten-free Subway Sandwich

Gluten-free Subway

Oh my, how life is changing! I walked into Subway the other day and was about to order a salad, AGAIN, because that is all you can order at Subway when you have a gluten allergy. But on this particular day, the manager came up to me and asked if I would like to try a Subway sandwich, a gluten-free Subway sandwich! Say what? Of course I was all in!

Gluten-free Subway Sandwich

Gluten-free Subway Sandwich

Making the Sandwich

I was most impressed with their careful attention to making sure the gluten-free Subway sandwich remained gluten-free from start to finish. The same person who begins the sandwich will be the one to finish it. The assembly line of switching hands between two to three servers no longer applies. The server will place a new pair of gloves on, remove the gluten-free Subway sandwich bread from the plastic sealed bag, and place it on a clean protective paper. They are given a list of gluten-free meats & sauces, and all the veggies are in separate, sealed containers to assure no cross contamination has occurred.

Prepackaged Gluten-free Subway Bread

Prepackaged Gluten-free Subway Bread

Tasting the Sandwich

The bread has a soft and airy texture, consisting mainly of egg whites and cornstarch. Not the best of ingredients in my opinion, but the bread did taste good. And if you’re on the road and in a pinch, hitting a Subway for dinner and knowing you have options is a bonus.

A Bite of Gluten-free Subway Sandwich

A Bite of Gluten-free Subway Sandwich

I am not sure all Subways will be carrying a gluten-free Subway sandwich because it is up to each franchise as to whether or not they will carry them. But next time you are in your local Subway, just ask the manager. Get the word out that you would like a gluten-free Subway sandwich and they just might respond!

Gluten & Dairy-free Strawberry Rhubarb Crisp

GF-DF Strawberry Rhubarb Crisp

When I was a little girl my grandmother would make her delicious strawberry rhubarb crisp out of fresh strawberries and rhubarb from her garden. It wasn’t gluten & dairy-free strawberry rhubarb crisp, but back then they didn’t have gluten-free flours and oats like we do today. It was always a bit of a spectacle watching my grandmother garden because she was highly allergic to bees, which I happen to inherit. Even in 90 degree temperatures she would wear long pants with rubber boots, a long-sleeved shirt, bands around her ankles and wrists, and a hat with netting covering the hat tucked into the collar of her buttoned up shirt. If those bees were going to sting her, they were going to have to fight their way through all her protective coverings! Most days one would find her gardening at 5 am before the hot summer days made it unbearable in her bee protective garb. I wish I had a picture to show you, but during the 70’s and 80’s we didn’t have cell phones to snap a quick picture and we often didn’t carry around cameras unless we were on vacation or attending some important event. I’d like to think watching grandma in her garden was an important event, which now it seems it was, but back then it was just a daily occurrence of a woman who loved the good earth and the bounty it produced from the fruit of her labor.

Cut Strawberries & Rhubarb

The sweet strawberries paired with the tart rhubarb is perfect for a crisp.

I began a journey a few months back to see if I could start cutting down on the inflammation that is present in my body. In fact, new information is now out that links inflammation to heart disease, even over high cholesterol! I especially noticed my glands swelling whenever I drank my morning latte. I’ve been fighting giving up dairy for about a year because quite frankly, I loved my morning coffee with organic whole milk. I loved the creaminess, the froth I could make in my espresso machine, and the fact I could heat it to 165 degrees. Nut milks should only be heated to 130 degrees or they start to burn. If you have ever tasted an almond milk latte and it just didn’t taste right, more than likely the nut milk scalded. So if you are on a dairy-free diet specifically and enjoy a morning cup of brew, ask for your nut milk (almond, soy, coconut, etc.) to be heated to 130. Now back to my journey; I decided to stay off dairy and have for about a month now, and my glands feel like they’re moving toward a realm of normalcy! I have tried many of the alternative milks and have concluded that hazelnut is my favorite substitute. It is slightly sweet and even froths a bit. I still don’t like having to give up dairy but I sure do love how I feel and that’s worth it all!

Preparing the GF-DF Crisp

Not only is this crisp gluten & dairy-free but is refined sugar-free as well!

Naturally going dairy-free means revamping a few of my favorite gluten-free recipes. This crisp originally called for butter and brown sugar. I have substituted coconut oil and coconut palm sugar for a result that was beyond delicious and received rave reviews from a group of ladies I had over a few days ago! I have another gluten & dairy-free recipe that calls for Rhubarb. Click here to check it out!

A Sweet Bite of GF-DF Crisp!

Mm…sink your teeth into a yummy bite of gluten & dairy-free Strawberry Rhubarb Crisp!

If you use Pinterest and enjoy pinning and would like to pin this recipe for a later use, here’s a good image to pin.

GF-DF Strawberry Rhubarb Crisp Pin

Gluten & Dairy-free Strawberry Rhubarb Crisp

Serves 6-8
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Tree Nuts
Dietary Dairy-free, Gluten-free, Vegan, Vegetarian
Meal type Dessert
You won't miss the gluten or the dairy in this delicious gluten & dairy-free strawberry rhubarb crisp. That first bite will have you fighting over the last!

Ingredients

  • 4 cups rhubarb (chopped)
  • 4 cups strawberries (chopped)
  • 1 cup coconut palm sugar (divided)
  • 1 1/2 teaspoon orange zest
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1/2 cup orange juice (fresh squeezed)
  • 1/2 cup gluten-free flour blend ((I used a brown rice, potato & tapioca starch blend))
  • 1/2 cup almond flour (extra fine)
  • 1 cup gluten-free quick oats
  • 1/2 teaspoon sea salt
  • 12 tablespoons coconut oil (softened but not melted)

Directions

Step 1
Preheat oven to 350 degrees
Step 2
In a large bowl, toss the chopped rhubarb and strawberries in 1/2 cup of coconut palm sugar and the orange zest. Dissolve the corn starch in the fresh squeezed orange juice and pour over the fruit. Pour the mixture into an 8x11 baking dish.
Step 3
In a mixing bowl, combine the gluten-free flour blend, almond flour, remaining 1/2 cup coconut palm sugar, salt, and oatmeal. Blend on low speed until fully combined.
Step 4
Slowly add the coconut oil into the flour and mix until crumbles form. Sprinkle crumble topping over the fresh fruit, covering it completely.
Step 5
Bake for 1 hour or until the fruit bubbles through and the top is a light golden brown. Serve on its own or with dairy-free ice cream.

 

Zucchini & Yellow Squash Zoodles with Pesto

Pesto Zoodles

I recently visited Latah Bistro and they served Zucchini & Yellow Squash Zoodles with Pesto from their menu. Wow! This zoodling thing is really catching on, especially the fact that a fine dining bistro would have it on their main menu. I was thrilled to say the least! I mentioned to my husband that recreating this dish was my next kitchen adventure; actually, it is one of my favorite things to do. I love trying to pick out the ingredients with every flavorful bite. One recipe I did that with is one of my all-time fav’s: Thai Coconut Curry Soup.

Zucchini & Yellow Squash Zoodles with Pesto

Zucchini & Yellow Squash Zoodles with Pesto

Making the perfect Pesto Zoodle Pasta

Well this zoodle thing has me in an experimenting mode. In fact during the month of July I will be presenting a zoodle cooking class called ‘Get Inspiralized!’ at our local Ampersand Oil & Vinegar Tap House. If you are interested in signing up for a class, they fill up within 2 to 3 days, so sign up early!

I mentioned it in my last post but I will say it again, one of the great things about zoodling or veggie spiraling is creating a low carb ‘pasta’ that doesn’t leave you with a heavy full carb pasta feel.

Eating Zoodle Pasta

Twisting your zoodles on a spoon makes it easier to eat!

Comparing Zoodles to Pasta

If you are still not convinced that you would want to try this fantastic way of making ‘pasta’ you may want to consider this:

Calorie Counts for Pasta vs Zoodles (1 cup)

  • Quinoa Pasta- 205 calories, 46 g carbs
  • Corn Pasta- 176 calories, 22.3 g carbs
  • Brown Rice Pasta- 105 calories, 21.5 g carbs
  • Zoodle (zucchini) pasta- 20 calories, 4.5 g carbs

Yep, you read that right! Only 4.5 grams of carbs and only 20 calories. Now that’s worth $30 to me!

Resting in a Zoodle Bowl

Pesto Zoodle Pasta is delicious in every bite.

 My Rendition of Latah Bistro’s Zucchini & Yellow Squash Zoodles with Pesto:

Zucchini & Yellow Squash Zoodles with Pesto

Serves 3-4
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Dietary Gluten-free
Meal type Lunch, Main Dish
At only 20 calories per cup making 'pasta' out of vegetables is a perfect substitute. Zucchini & yellow squash zoodles with pesto will make you realize you don't miss the pasta.

Ingredients

Zoodle

  • 3 Medium zucchini (spiraled)
  • 2 Medium yellow squash (spiraled)
  • 1 cup cherry tomatoes (sliced in half)
  • 4oz fresh mozzarella
  • 1 1/2 cup Chicken Stock (organic)
  • 1/3 cup dry white wine
  • 2 tablespoons butter (unsalted)

pesto

  • 1 teaspoon sea salt
  • 1/4 cup parmesan cheese (grated)
  • 2 cloves garlic
  • 1/3 cup almond, walnut or pine nuts
  • 1/2 cup olive oil (extra virgin)
  • 4 cups fresh basil leaves (about 3 bunches)

Directions

pesto
Step 1
Combine all pesto ingredients together in a food processor and process for 1 minute or until all ingredients are pulverized.
Zoodle
Step 2
Using a vegetable spiraler, spiral the zucchini and yellow squash.
Step 3
Blot spiraled noodles with a paper towel to remove excess moisture.
Step 4
In a large skillet combine chicken broth, white wine, butter, 1/3 cup pesto, and sliced tomatoes over medium heat.
Step 5
When broth has come to a boil, add spiraled noodles and cook for about 1 minute. Do not over cook or noodles will become mushy.
Step 6
Place "noodles" in a low, flat bowl with a small amount of broth. Serve with a few slices of fresh mozzarella and salt & pepper to taste.

Check out the other blogs I shared this recipe on: VegetarianMamma

 

 

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!

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