Courses: Desserts & Baked Goods Cuisines: Grain-Free/Gluten-Free This is a delicious and healthy alternative for those people who are on gluten-free and/or grain-free diets. You can whip it up quickly and it bakes in less than a half-hour. While they are not as dense as regular blondies, they are a nice substitute. And, if you don't tell anyone they are "grain-free" or "gluten-free" - they won't notice! An added bonus: since the main ingredient is almond butter, these would make a great post-workout snack! There are many versions of this recipe on all the "grain-free" websites online, but this one seems the simplest.
Courses: Side Dishes Cuisines: Vegetables / Vegetarian
I LOVE roasting vegetables - ALL vegetables!
I find that quick roasting them at a high temperature brings out their flavour like no other cooking method. I used to grill my veggies on my barbecue - but no more. My preferred method is to now roast them at 425°-450° Fahrenheit in the oven on parchment-lined professional-quality heavy-duty baking sheets.
I brush the parchment paper with good quality extra-virgin olive oil, brush the tops of the veggies with some olive oil, and depending on the vegetable, will vary the seasoning. I always use sea salt and freshly ground black pepper.
I LOVE Penzey's spices: They have a fabulous Tuscan Sunset (salt -free) spice that's great on vegetables, chicken, fish. Their Singapore Seasoning (salt-free) is absolutely fabulous on squash and sweet potatoes. I feel like I could be a p.r. rep for Penzey's at times! If you don't have a Penzey's store near you, you can order online.
What's lovely about these veggies, is that you can cook them ahead and serve them at room temperature. They are also great cold the next day in a salad. Sometimes, I'm tempted to eat all of the broccoli at one time!
If you make parsnips, make LOTS - they shrink down and go QUICKLY! And if you make beets, use rubber gloves, peel them and then cut them.
Courses: Soups & Salads
One of my friends was having a serious health issue and he was not permitted to eat any leafy green vegetables with the exception of kale.
So, I found a kale salad recipe, changed it around to suit my taste and made it when he and some others came for dinner. This salad is a huge hit! Everyone loves it. The trick is to make it several hours in advance. This allows the kale to "marinate" and soften. It takes away that "earthy"/"grassy" taste that some might not like. It is refreshing and healthy and pairs well with a rich meal.
It also saves well for the next day.
My preference is to buy the pre-washed, pre-torn kale. But you can also buy regular kale, wash it and de-rib it (you don't want the tough, fibrous ribs).
Enjoy!