A Simple Gluten-Free Dinner

I’ve been struggling to get to the bottom of some resurfacing inflammation issues with my stomach. I realized even more so on this journey that I will have to be intentional about what I put into my body…even in the moments when I’m starving and seemingly out of options. When I grocery shop, I get a mix of raw food, frozen food, and quick grab-and-go prepared food which is still healthy, but optimal for days when I’m either lazy or short on time.

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For dinner I enjoyed medium roasted salsa, blue corn chips, lemony roasted asparagus, and balela, which is a Mediterranean chickpea and black bean salad from the grocery store. This was the most perfect and delicious meal for such a hot summer day!

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Mixed Green Detox Salad

I know I cannot be the only one that is on a bit of a sugar overload. A little bite of this, and little bite of that and by the end of the day I’ve had more sugar in one day than I usually have all week! With all the traveling I’ve been doing, it’s hard to stay on track with my usual eating regimen. My usual diet is usually about 50% raw. Half raw food keeps me feeling energized and balanced so I can make it through the day. As I was ending Christmas yesterday, I really felt like I needed a detox, and so I made this simple and yummy salad from the ingredients I was able to find where I am staying. You’ll love it! I know I did.

leafy greens kale detox salad

Serving size: 1

Ingredients:

  • 1 cup mixed baby greens
  • 1 cup kale, shredded
  • 1/2 cup cooked garbanzo beans
  • 1/4 cup hearts of palm
  • 1/2 orange
  • 2 tbsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • sea salt
  • 1 tsp paprika
Mix baby greens and kale and place in the bowl the will be served in. Add beans. Roughly chop pieces of hearts of palm. Squeeze the juice of 1/2 an orange over the whole salad, followed by vinegar, oil, a pinch of sea salt and paprika.

Fall is for Roasting

In addition to getting some relief from the heat, Fall brings into season some very delicious veggies and fruits. I look forward to all of the soups, roasted foods and yummy delicacies such as baked apples. We could make them all year long, but who wants to heat up the house? Roasted veggies can be used in a variety of dishes such as a pureed based for soups, a dinner side, a salad topping and more.

(Click each photo to enlarge)

Plain roasted veggies.

Roasted veggie bowl. Top with lettuce & tzatziki

Added to pasta & topped with goat feta.

2 Fennel bulbs
½ medium yellow onion
2 cups steamed or thawed artichokes

16 oz can of chickpeas

1 tsp Sea salt

1 tsp Salt free seasoning

¼ tsp Crushed red pepper

1 tbsp Grapeseed oil (or other high heat cooking oil)

1 tbsp Sesame oil

1 tsp dried parsley

1 tsp dried oregano

  1. Rough chop fennel, onion, and artichokes into 1” pieces.
  2. In a large mixing bowl, add veggies and chickpeas. Toss with dry seasoning and oils.
  3. Spread out the mixture on a non-stick baking sheet and cook on the top rack for 20 to 25 minutes at 375 degrees. Veggies will be crisp and golden brown when complete.