Kale Cranberry Pine Nut Salad with Lemon Vinaigrette

Salad:

1 bunch of fresh kale

1 cup chopped dried cranberries

1/2 cup roasted pine nuts

1/2 cup freshly grated parmesan cheese

Sea salt and black pepper

Remove the hard stem off kale leaves and finely chopped. Combine all the ingredients in a large salad bowl. Season with sea salt and black pepper. Keep chilled.

Vinaigrette:

1 teaspoon Dijon mustard

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

6 tablespoons extra virgin olive oil

Sea salt and black pepper

Blend lemon zest, juice, and mustard to combine. With the blender running. drizzle in olive oil until vinaigrette is thick and creamy. Season with sea salt and black pepper. Drizzle some over chilled salad and serve immediately with the rest of the dressing on the side.

Gluten Free Black Bean Chicken Flautas

Yields: 12

12 small gluten free or wheat flour tortillas

1 cup cooked shredded chicken

1 cup cooked black beans

1 large diced shallot

Handful chopped fresh cilantro or parsley

2 crushed garlic cloves

1 small chopped green chili, remove seeds

1 tablespoon cumin powder

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Add extra virgin olive oil to a large skillet. When hot, saute chili, shallot, cilantro, cumin, and garlic until softened. Add chicken and black beans. Season with sea salt and black pepper.

Pre heat oven to 400 F.

Put one tablespoon of the chicken mixture in the center of a tortilla and sprinkle parmesan cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. Sprinkle parmesan cheese over the rolled tortillas. Bake for 15 to 25 minutes, turning them over half way until crispy and golden brown.

Enjoy hot with dipping sauce of your choice.

Rice and Vegetable Bowl

2 cups cooked basmati rice

1 cup cooked pinto beans

1 cup cooked diced sweet potato

1 large shallot, diced

2 large garlic cloves, chopped

Handful fresh parsley chopped

Handful cherry tomatoes

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on high heat, cover the bottom with extra virgin olive. When hot, add shallot, tomatoes, garlic, and parsley. Season with sea salt and black pepper. Sauté until soft (about 2 to 4 minutes). Add rice, beans, and sweet and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil over the top to serve. Garnish with fresh herbs.

Roasted Garlic Basil Dipping Oil

1 whole roasted garlic

1 cup extra virgin olive oil

1/2 cup shredded fresh basil

1 tablespoon fresh lemon juice

Sea salt and black pepper

In a blender, add garlic, olive oil, lemon juice, and basil. Blend until smooth. Season to your taste with sea salt and black pepper. Store in an airtight container.

Serve with fresh bread, fish, chicken, or veggies.

How to roast garlic:

Preheat oven to 425F.

Cut a thin slice off the head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil. Season with sea salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft (about 20 to 30 minutes). When it's cool enough to handle, squeeze out the roasted garlic flesh.

Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Wild Boar on Polenta Cakes with Red Grape Reduction Sauce

Polenta: 

Make polenta according to the package or your regular method. Then pour it into a 9 x 13 inch baking dish, that has been oiled. Let the polenta cool for a few minutes and then refrigerate so it will firm up. After polenta has firmed up use a 2 1/2 to 3 inch cookie cutter or a glass with an equivalent opening to cut out the cakes.

Preheat a well oiled large skillet on medium high. Cook until polenta is crispy on both sides. Keep warm.

Grape Sauce: 

2 cups fresh red organic seedless grapes 

1 tablespoon sugar 

1 lemon, juice and zest

Simmer all the ingredients until it reduces and thickened (about 10 minutes). Set aside to cool.

Wild Boar: 

8 small boneless wild boar loin chops 

2 large garlic crushed 

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped 

Sea salt and black pepper

Combine garlic, olive oil, and fresh rosemary. Season to your taste with sea salt and black pepper. Rub wild boar to fully coat and let them sit at room temperature for 30 minutes.

Pour 2 ounces olive oil into large skillet. When hot, add chops and cook for 3 to 4 minutes on each side or until cook to your liking.

Serve warm on top of the sun dried polenta (refer to picture) with drizzles of grape sauce over the top and fresh greens of your choice.

Mini Lime Chili Chicken Chalupas

1 large boneless chicken breast 

1 tablespoon tequila (optional) 

1/4 cup fresh lime juice

 2 tablespoons olive oil

1 tablespoon chili powder 

1 tablespoon fresh crushed garlic 

Sea salt and black pepper to taste 

8 fresh corn tortillas, room temperature 

1 large ripe avocado, sliced 

1 large ripe tomato, diced

Preheat oven to 400 F

Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.

Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.

Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.

Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.

Crispy Avocado Rolls with Cranberry Balsamic Sauce

Sauce :

1 tablespoon balsamic vinegar

1/2 cup cranberry sauce

Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).

Rolls:

3 large avocados, remove skin and pit, slice into strips

10 Vietnamese spring roll sheets

Sea salt and black pepper

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocados (about 4 strips). Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.

Serve immediately with extra dipping sauce on the side.

Gluten Free Almond Crusted Fish with Creamy Avocado Dip

Fish:

4 large fillets of firm white fish

4 large eggs

1/4 cup freshly grated parmesan cheese

1 cup almond flour

Sea salt and black pepper

Clean and dry fish. Cut each fillet into 6 equal size pieces. Season with sea salt and black pepper. Set aside.

Whisk eggs until light and foamy, add parmesan cheese, and flour to combine. Season with sea salt and black pepper. Toss fish to get a good coating of the batter (make sure all pieces of fish has a thick coating of the batter on it). Season with sea salt and black pepper.

Frying:

Heat a deep sided frying pan with 2 cups of pure vegetable oil, coconut oil or peanut oil on medium to high heat until oil is ready for frying. Add 6 pieces at a time so as not to overcrowd the pan. Fry for 2-3 minutes on the first side or until it's a deep golden color. Flip over for another 2-3 minutes or until it's cooked through. Remove from the oil and drain on paper towels. Season with salt and black pepper. Repeat until all the fish is cooked.

Sauce:

2 large avocado, remove seed and skin

1 small white onion, cut into chunks

1/2 cup plain Greek yogurt

1 small green chili, remove seeds

1 garlic clove

Handful fresh parsley

2 tablespoons olive oil

Sea salt and black pepper

Blend all the ingredients until creamy and smooth.  Serve chilled.

Crispy Sweet and Spicy Chickpeas

4 cups cooked chickpeas

1 tablespoon whole grain mustard

1 tablespoon smoked paprika

1/4 cup extra virgin olive oil

1 teaspoon chili powder

1 teaspoon fresh garlic

1 tablespoon honey

1 lemon, juiced

Sea salt and black pepper

Preheat oven to 450 F

Combine all the ingredients. Season with sea salt and black pepper. Spread in a single layer on a lined baking sheets and bake for 40 to 50 minutes or until crispy and brown. Turn them over frequently during baking to avoid burning.

Gluten Free Rice Fritters

This recipe was inspired by Sunday At the Giacometti's

Yield: 12

2 cups cooked long grain white rice

2 large eggs

1 cup Italian blend cheese

2/3 cup gluten-free all purpose baking mix

1/2 red pepper, chopped finely

1/2 small red onion, chopped finely

Handful fresh parsley, chopped finely

2 tablespoons extra virgin olive oil

Sea salt and black pepper

2 cups salted pretzel crumbs

Preheat oven 400 F

Combine rice, eggs, cheese, flour, and veggies. Season to taste with sea salt and black pepper. Drop a medium scoop of the mixture to the palm of your wet hands. Form into a ball and roll in pretzel crumbs. Continue until all the ingredients is used up. Arrange in a single layer on a lined baking sheet. Drizzle oil over the top and bake for 20 to 30 minutes or until crispy and brown.

Serve immediately.

Fried Green Tomatoes with Creamy Wasabi Dip

4 large firm green tomatoes, slice into 1/2" thickness 

1 cup Greek yogurt 

2 eggs 

2 cups cornmeal

1 cup all purpose GF flour 

1 teaspoon coconut sugar 

1 teaspoon pure wasabi paste 

Sea salt and black pepper

Add GF flour into a large ziplock bag. Season with sea salt and black pepper to taste. Add 5 slices of tomatoes at a time. Close ziplock and toss tomatoes to fully coat in flour. Remove from bag.

Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black. Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black pepper to taste. Dip tomatoes to fully coat.

Add cornmeal to a large bowl. Season with sea salt and black pepper to taste. Dredge tomatoes making sure to completely coat. Arrange in a single layer on a lined cookie sheet and refrigerate for one hour. Remove from the refrigerator.

On medium heat in a large deep sided skillet, add pure vegetable oil so that there is 1/2" of oil in the bottom of the pan. When oil is hot, add 4 slices of tomatoes at a time so as not to crowd the pan. When the tomatoes are browned,  Flip and fry the other side.

Drain on a paper towel and serve immediately.

Wasabi Dipping Sauce:

1/2 cup Greek yogurt 

2 teaspoons wasabi paste 

1 teaspoon ginger paste 

2 teaspoons honey

Combine yogurt, ginger, honey, and wasabi paste. Whisk to combine. Serve chilled

Salmon Artichoke Sliders with Creamy Roasted Pepper Dressing

Dressing:

1/4 cup roasted red peppers

2 tablespoons non-pareil Capers  

1 teaspoon blue cheese crumbles

2 tablespoons sour cream

Sea salt and black pepper

Blend until smooth. Season to your preference.  Refrigerate.

Salmon Patties:

6 ounces of cooked salmon

1 tablespoon marinated artichoke hearts

3 large garlic olives, coarsely chopped

1 tablespoons non-pareil capers 

1 tablespoon chopped red onions

1 tablespoon chopped fresh dill

3 tablespoons all purpose flour

1 large egg

Sea salt and black pepper

1 tablespoon extra virgin olive oil

Combine all the ingredients (except olive oil).  Season lightly with sea salt and black pepper to taste.  Divide ingredients into 4 equal portions and form into round patties. Add 1 tablespoon of extra virgin olive oil to a large, hot skillet (medium heat) and add patties.  Cook for 3 minutes on each side or until firm (roughly 6 minutes total).

Sliders:

2 large slices of artisan ciabatta bread, cut into 4 equal squares each

4 spinach leaves

8 fresh cherry tomatoes, sliced in half

2 slices swiss cheese, cut into 4 equal squares

Sandwich Preparation:

Spread dressing on the bottom of 4 slices of bread.  Add spinach and cheese, followed by the patties and tomatoes.  Drizzle with extra dressing on top before you close the sandwich.

Turkey Cranberry Black Olive Crostini

8 slices baguette

8 slices roast turkey

1 cup fresh cranberry sauce

1/4 cup black olive tapenade

1/4 cup creamy horseradish

1 cup red onion slices

Sea salt and black pepper

Arrange bread on a serving platter. Spread a thick layer of olive tapenade, cranberries, and horseradish on the bottom.  Add turkey and slices of onion (refer to picture). Season with sea salt and black pepper. Garnish with fresh herbs of your choice to serve.

Creamy Mushroom and Quinoa Stuffed Peppers

6 yellow peppers

1 lb cremini mushrooms, sliced

2 cups cooked quinoa

1 small white onion, chopped

2 tablespoons olive oil

1/2 lemon, juiced

1 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley

2 tablespoons cream cheese

Sea salt and black pepper

Preheat oven to 400 F

In a deep-sided skillet, add olive oil on medium to high heat. Saute onions and mushrooms until soft (about 7 minutes). Add lemon juice, fresh herbs and cream cream. Mix well to combine. Season with sea salt and black pepper.

Cut off stems and remove seeds from inside peppers. Stuff the peppers half full with cooked quinoa. Fill to the top with mushrooms. Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper. Bake for 20 minutes.

Garnish with fresh herbs and sliced tomatoes to serve.

Multi-Grain Veggie Patties (vegan + gluten-free)

Yield: 12

Patties:
1 large carrot, crated
1 large zucchini, grated
1 cup hemp seed powder
1 cup flax seed powder
1/2 cup chia seeds
2 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon chili powder
1/2 tablespoon sea salt 
1 tablespoon black pepper
Olive oil

Preheat oven to 350 F

Combine all the ingredients.

Scoop mixture with an ice cream scoop. Place onto a lined baking sheet. Drizzle olive oil over the top. Season with sea salt and black pepper.

Bake for 20 to 30 turning over halfway until crispy and cooked.

Sauce:
1/4 cup roasted red peppers
1 teaspoon creamy horseradish
1/4 cup plain greek yogurt
2 teaspoons honey
Sea salt and black pepper

Blend until smooth.  Season with sea salt and black pepper. Keep refrigerated.

Three Cheese Biscotti

2 cups all purpose flour

5 tablespoons cold butter

4 teaspoons baking powder

2 cups grated three cheese mix

1 tablespoon sucanat

1 large room temperature egg

1 cup milk

Preheat oven to 375 F

Whisk egg and milk to combine. Set aside. Pulse butter and all the dry ingredients (including cheese) in a food processor until it binds together. Add liquid mix to form a soft dough.

Drop large scoopfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Using a serrated knife, cut diagonally into 3/4-inch thick slices. Place the slices, cut side down onto the baking sheets.

Lower temperature to 325 F

Bake for 40 to 50 minutes or until it's dry and crispy.

Fig Salad

8 cups mixed salad greens

1/2 small red onion chopped

5 ripe figs, cut into quarters

8 slices goat cheese

1 large lemon, juiced

Balsamic vinegar

Extra virgin olive oil

Sea salt salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). Drizzle a generous amount of olive oil, balsamic vinegar, and lemon juice over the top. Season to taste with sea salt and black pepper.

Serve chilled.

Stuffed Figs With Pecan Balsamic Vinaigrette

I accepted a challenge by fellow foodie friend and blogger/nutritionist, Lauren from Nutri-Savvy. In this challenge figs were the main ingredient, supported by other nutritious ingredients.

Ingredients: 

Corn, Balsamic Vinegar, Goat Cheese, Basil, Garlic, Bread, Kale, Pecans, Caramelized Onions, Chicken, and Pine Nuts.

Fig Stuffing:

9 ripe figs (red or green)

1 cup goat cheese

1/2 cup caramelized onions

1/4 fresh corn kernels

2 tablespoons finely chopped fresh basil

1 large crushed garlic cloves

1 small finely chopped dinner roll

1 finely chopped large kale leaf

1/4 cup pine nuts

1/4 cup finely chopped cooked white chicken meat

Clean figs with a damp cloth and cut in half. Remove a small piece from the bottom of each fig half to keep it flat. Season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the figs. Arrange figs on a small baking sheet. Set aside.

Preheat broiler to high.

Drizzle extra virgin olive oil (about 2 tablespoons) in a large deep sided frying pan on medium high heat. Add onions, kale, garlic, and saute until cooked. Add the rest of the ingredients to the pan, continue sauteing a further 3 minutes. Season with sea salt and black pepper. Add a teaspoon of the mixture to the top of each fig half. Drizzle extra virgin olive oil on top. Broil on high for about 3 minutes or until crisp on top.

Drizzle sauce over the top to serve, making sure to leave some extra on the side.

Pecan Balsamic Sauce:

1/2 cup balsamic vinegar

1/4 cup pecans

Blend until smooth. Season with sea salt and black pepper.