1) Heat 1 tbsp olive oil over med heat in a skillet
2) Throw shallots and garlic in skillet and let simmer until shallots are translucent, about 2 mins
3) Add sausage and brown, while browning add basil and rosemary
4) Add red wine and scrape browned bits
5) Add tomatoes, parsley and sage and kale, turn the heat to low and cover
6) Allow to simmer for 30 – 45 minutes
7) Serve over your favorite gluten free pasta!
This weekend I learned that a serious gluten contaminate issue is mayonnaise, I got a crab roll at Lukes Lobster (without the bun of course!) and proceeded to get sick. It was delicious and I didn’t want it to be true, but I had to know what happened. I went to their east village location and they checked their ingredients, it turns out their mayo has gluten, so that’s out! But there was one bright side to the weekend, and that was Pala. Its a pizza restaurant on Allen st and Houston, and it’s amazing; almost their entire menu has gluten free options! I went with a fabulous friend of mine and we started with watermelon mojitos (yumm!) and meatballs. For the entree we shared a prosciutto, buffalo mozzarella and basil pizza, it was amazing, it has to be the best gluten free pizza crust I’ve had so far, and all the toppings were super fresh and wonderful. All I can say is go, go quickly!
Their website: www.palapizza.com
One of my go to recipes when I want something healthy and filling is this super yummy recipe from healthful pursuit which is kale and sweet potatoes and chickpeas all mixed together with peanut sauce mmm.. (which can be found here: www.healthfulpursuit.com/2012/02/eating-bird-food-kale-chickpea-and-sweet-potato-bowls/) So today I had sweet potatoes and kale and I was pretty hungry at lunch so of course I thought of this! But I accidentally bought twice the amount of chicken thighs I needed for the week (the same weight of boneless thighs as bone in ones is a LOT more meat!) so I have a absolute ton of them. Plus I’m trying to be good and not eat peanuts right now as they apparently increase inflammation and I’m trying to avoid things that do. So I decided to play with the recipe a bit and see what came out.. and I actually really like the result!
Hearty Kale Salad
1) Mix sauce
2) Throw all ingredients together in a bowl and toss with sauce
you’re done! If you have pre-baked chicken and potatoes (something I started doing since they take a bit longer to cook – once a week just throw a bunch of potatoes or chicken in the oven and you’re good for the week!) it takes about 5 minutes, how can you beat that?!
This is one of my favorite lunches, and it’s one of those super customizable ones, you can use any veggies you want, use mayo, don’t use mayo it’s up to you!
1) Mostly drain tuna – leave a little juice for mixing with
2) Mix tuna, tahini, turmeric, apple cider vinegar, mayo, lemon and avocado
3) Place arugula on a plate, layer on carrot and cucumber (and any other veggies you want) and top with tuna mixture.
Happy 4th of July! It’s the first day off that both myself and the boyfriend has had off when it hasn’t been too disgusting to even think of cooking (unlike last night which consisted of throwing food in the oven and then sitting next to the air conditioner to ward off the heat) So we wanted to do something a little more ambitious, and this usually means almond flour pancakes! Well I flip open my favorite almond flour cookbook and we don’t have a good 1/2 of the ingredients.. oops guess it’s time to restock, but for now it’s time to wing it! I have hazelnut flour and bananas and that seems like a good enough combination for me!
Hazelnut Banana Pancakes
1) Mix all the dry ingredients
2) Mix all the wet ingredients, except the oil and 1/8 cup almond milk
3) Mix dry and wet well
4) If you used the coconut flour you will probably need the extra milk (it acts like a sponge!) very slowly add the milk until you get desired consistency
5) Melt 1/2 the oil in cast iron pan, then add more oil as needed while cooking
6) I served with almond butter and syrup, but topped with jam and fruit would also be delicious!
It’s summer! And it’s hot and humid and sticky and the last thing I want to do is spend time in the kitchen. So one afternoon of not wanting to cook lead to the realization that the only protein in the apartment was canned crab meat, so crab cakes it was! They’re super simple, super quick, and super yummy, and with the pickles and mayo in the cake you don’t need any sauce!
Summer Time Crab Cakes (Serves 2)
1) Mix everything but the coconut oil in a lg mixing bowl
2) Heat the oil in a skillet over med heat
3) Form into patties and fry for a couple minutes each side (until golden brown)