Tag Archives: gluten-free

Parsley, Cilantro and Tarragon Pesto

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Summer is here (at least it feels like it with temperatures reaching 90 in Seattle this past weekend) and it’s a great time to grill food.

This is a unique and flavorful pesto made with parsley, cilantro and tarragon. Serve over Marinated Flank Steak or with Turkey Breakfast Patties (I will post a recipe for those on Thursday) or chicken. Enjoy! 🙂

salsa verde parsley cilantro paleo blog (2)salsa verde parsley cilantro paleo blog (1)

Ingredients

  • 1 cup olive oil
  • 1 bunch flat-leaf parsley, coarsely chopped (1 1/2 cups)
  • 1/2 bunch cilantro (3/4 cup)
  • 2 sprigs tarragon and more for garnish
  • 1 Tbsp lemon zest
  • 1 tsp sea salt
  • pepper to taste

Directions

  • In a blender, puree parsley, cilantro, tarragon and olive oil until smooth.
  • Blend in lemon zest, salt and pepper
  • Serve or refrigerate in a glass jar for a few days

Thanks for the inspiration Paleo Cooking from Elana’s Pantry, originally called Salsa Verde!

dit-elle-Esther

Coffee and Vanilla Ice Cream Popsicles

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Busy making fruit popsicles for the kids? Make a few coffee and vanilla ones as a special treat for YOU!

vanilla coffee popsicles blog (2)vanilla coffee popsicles blog (1)

Ingredients

  • Vanilla ice cream
  • Coffee (cold!)

Directions

  • Fill your popsicle mold with a scoop of ice cream
  • Pour in coffee to fill up rest of mold
  • Freeze

Enjoy on a hot day!

dit-elle-Esther

 

Grilled Onion, Cantaloupe, Goat Cheese, Almond, and Spinach Salad

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One of my favorite things to make in the summer is a grilled fruit salad.  It may sound strange, but after you try it once, you will be hooked!

Blog Grilled Onion Cantaloupe Goat Cheese Almond and Spinach Salad-1The cantaloupe in this particular salad isn’t grilled, but when it’s mixed with the caramalized grilled onions, it cooks them juuuuust a bit, and it’s so good!

Ingredients (to serve 4)

  • 1 Cantaloupe (cut into bite sized pieces..
  • 1 large sweet onion
  • 4 Tablespoons of goat cheese
  • Handful of diced almonds
  • 4-6 Cups of salad greens.  Your choice, but I like to use a mix that has both spinach and arugula, because those wilt nicely.
  • Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
  • Sea Salt and Pepper
  • Trader Joe’s Reduced Balsamic Glaze.

Directions

  • Light your grill and set it to a medium heat.
  • Cut your onion into 1/2 inch slices.
  • Lightly coat onions on both sides in a tiny bit of olive oil and salt and pepper
  • Set on the grill for 8-10 minutes
  • While the onions are grilling, dice up the cantaloupe and almonds.  Take both the cantaloupe and almonds, along with broken goat cheese and toss over the salad greens in a big bowl.Blog Grilled Onion Cantaloupe Goat Cheese Almond and Spinach Salad-2
  • Once the onions are caramelized, dice them up and toss into the salad.
  • Drizzle a tint bit of olive oil (a little goes a long way!) and Trader Joe’s Glaze, and a bit of sea salt and pepper over and toss it all together.

The creamy  goat cheese will melt with the caramelized onion.  That all blended with the light olive oil, the balsamic and the moisture from the cantaloupe…SO GOOD!!!!

And so good for you!

If you liked this recipe, then you might enjoy these two others as well.

Grilled Chicken, Onions, and Peaches with Avocado Tomato Salsa

Grilled Chicken, Onions, and Plums, and Goat Cheese Salad

Blog Grilled Onion Cantaloupe Goat Cheese Almond and Spinach Salad-3Enjoy!

dit-elle-Lauren

 

Creamed Corn with Bacon and Leeks

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Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!

creamed corn with bacon and leeks blog

Ingredients

  • 6 ears corn
  • 2 cups milk
  • 1 chopped leek
  • 4 slices bacon
  • Salt/pepper to taste

Directions

  • Cut kernels from ears of corn to measure 3 cups
  • Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
  • Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
  • Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
  • Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
  • Add leek to pan and cook 2 minutes or until tender, stirring constantly
  • Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
  • Reduce heat and simmer for 3 minutes or until slightly thick
  • Sprinkle with the crumbled bacon just before serving

Enjoy! 🙂

dit-elle-Esther

Baked Goat Cheese with Honey, Pine Nuts and Rosemary

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This is a super easy, super elegant and delicious appetizer! Bake a patty of goat cheese, topped with Pine Nuts, Rosemary and drizzled with honey.

baked goat cheese pinenuts honey rosemary blog (2)baked goat cheese pinenuts honey rosemary blog (1)

Ingredients

  • Goat cheese
  • Pine nuts
  • Honey
  • Fresh or dried rosemary

Directions

  • Heat oven to 400
  • Put cheese in oven proof dish and top with pine nuts, and optionally dried or fresh rosemary and drizzle with honey (you can also use fresh rosemary as garnish after this is baked, as shown in the photo)
  • Bake for 20 minutes or until edges are brown
  • Let cool for a bit and serve! Enjoy!

dit-elle-Esther

Vanilla Ice Cream and Berries

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This is a great go-to dessert year round, but especially in winter when fresh berries are no longer in season. Posting it now in case berries are not yet available in your region/stores, but this is equally good with fresh berries!

You can also serve plain Greek yogurt with berries, or for a totally yummy non-dairy and paleo version, try berries with coconut milk! Totally delish any season!

berries and ice cream blog (2)berries and ice cream blog (1)

Ingredients

  • Vanilla ice cream, plain or vanilla Greek yogurt
  • Berries (frozen or fresh)

Directions

  • If using frozen berries, add 1/2 cup per person to a bowl and microwave on high for about a minute
  • Pour over ice cream or yogurt
  • Serve immediately and enjoy! Can you taste summer already? 🙂

dit-elle-Esther

Mango, Avocado, Goat Cheese, and Arugula Salad

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One of my favorite combinations is mango and avocado.  It’s refreshing and light, yet filling with the good fat from the avocado.  Add in a little goat cheese, drizzle with a balsamic glaze + Olive oil, then toss over arugula, and you have a ridiculously easy and delicious summer salad!Blog Mango Avocado Goat Cheese Arugula Salad-1 Blog Mango Avocado Goat Cheese Arugula Salad-2 Blog Mango Avocado Goat Cheese Arugula Salad-3

 Ingredients

  • One Mango
  • 1 Avocado
  • 1 oz Goat Cheese (I love the individually wrapped oz medallions that you get at Trader Joe’s.  NOT AN AD, just love them 🙂  They stay fresh longer, and…portion control!! haha)
  • Balsamic Reduction ( you can reduce your own by boiling Balsamic Vinegar, and then simmering on the cooktop until thick), OR…you can cheat and use this from Trader Joe’s 🙂
  • Extra Virgin Olive Oil
  • Serve over a bed of Arugula or spinach would be great too!

What you do…

  • Put a few handfuls of Arugula in your bowl.
  • Dice Up your mango, toss them in.
  • Dice up your avocado, toss them in.
  • Crumble your goat cheese over everything.
  • Drizzle with Balsamic Glaze + Olive Oild, and that’s it!

Enjoy!dit-elle-Lauren

Honey Creme Brulee with Raspberries

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This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

Avocado Brownies

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Avocado brownies? Why? Because they are moist, soft, rich and delicious! Almost paleo (minus the sugar) and very rich, I would not give these to kids but they are a nice grown-up treat! Cut into squares and eat warm or store in the freezer for a cool dark chocolate treat!

avocado brownie blog

Ingredients

  • 2 large, ripe avocados, mashed until creamy (about 1 cup)
  • 8 ounces semisweet or dark chocolate, melted
  • 2 tablespoons coconut oil, melted
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup rice flour
  • 1/4 cup cocoa powder, sifted
  • 1/2 teaspoon baking powder

Directions

  • Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper or grease baking dish.
  • In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla.
  • In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir dry mixture into avocado mixture until just combined — be careful not to overmix! Spread batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.

Modified slightly from the original and thanks PCC Natural Markets

dit-elle-Esther

Sweet Potato, Guacamole, Chicken Sausage, Soft Boiled Egg…Breakfast for dinner?

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I know I’m not the only person that loves breakfast for dinner!  And, I also know that it’s kind of a repeat for me, but…it’s easy and DELICIOUS!  Who wouldn’t want that?!

I literally came up with this meal 30 minutes before I was supposed to make it, and it took me approximately 30 minutes to make.  Admittedly, because I ran inside while Maya was playing with our neighbors.  I turned on the oven, peeled and chopped the sweet potatoes, seasoned them, and turned on the pot for the eggs, in…less than 5 minutes.  Then…we played for a few more minutes.

THANK GOD FOR LITTLE DISTRACTIONS, NO?!!!

And, precooked chicken sausages are a godsend in our household.  I freeze them for later, and soak them in a warm water bath right before I need them!

Diced up for a pasta meal, or sliced in half for this!  SO easy, delicious, and healthy!

Blog Sweet Potato Guacamole Chicken Sausage Soft Boiled Egg Whole30 Paleo Gluten Free-1 Blog Sweet Potato Guacamole Chicken Sausage Soft Boiled Egg Whole30 Paleo Gluten Free-2 What you need…

  • One sweet potato (for 2-4 people)
  • Olive Oil
  • Sea salt
  • 3 Pre Cooked Chicken sausage (Depending on the amount of people you want to feed!  I did one per adult, and half for Maya) I love Aidell’s, but there are so many good ones!
  • Avocado (or pre-made guacamole-yes, I cheated on this one!)
  • Eggs (2 for me and the Huz, one for Maya)

What to do…

  • Preheat oven to 400 degrees.
  • Cut sweet potato in 1/2 inch slices
  • Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
  • Start a pot of boiling water.  For me, it’s a LOT easier to soft boil eggs for more than two people.  If you want a runny egg and there’s more than 2, it’s way too much for me to manage on top of everything else!!!
  • Bake the sweet potatos in the oven for 20-25 minutes, flipping over half way through.
  • At the half way mark add chicken sausages that are cute in half.
  •  In that time, remove the eggs from the boiling water.  7 minutes = runny yolk, 8 minutes, less, so…I remove ours at 7, and then turn the heat off for Maya’s while ours then run under a cool water bath.
  • Once the sweet potatoes are crispy on the outside, take them and the chicken sausages out.
  • Layer everything and enjoy!dit-elle-Lauren