toasta bag
May 2, 2012 | No Comments
i have never owned a toaster. it’s true. i’m a huge fan of the toaster oven, and use ours regularly. but i couldn’t resist sharing the boaska holland toasta bag for those of you who want to make a gluten-free grilled cheese on the fly, in your toaster! i’ve long heard the woes of not being able to make melts in toasters, but this seems like the perfect solution? might even be good for those of you who have both non-gf + gf bread in your home to avoid cross-contamination! order yours today here.
modified cobb
April 17, 2012 | No Comments
one of my favorite salads is the cobb. i could seriously eat it every day. i season my chicken with garlic salt, oregano, and thyme, then saute it in a pan on medium-high heat, 4-6 minutes per side (till cooked through). i let the meat rest while i prep the salad (i typically use romaine). i’m a glutton for hearts of palm, so i use a quarter of a 14.5 oz can, rather than using hard-boiled egg. then of course there is a shredded pieces of a slice of turkey bacon, a handful of cherry tomatoes, one diced cucumber, a quarter avocado (diced), and crumbled blue cheese. i tend to skip dressings on my salads, but i do like a lemon vinaigrette on this one. once the greens are prepped, i slice the chicken and dig in. enjoy!
huevos rancheros lite
April 15, 2012 | No Comments
this is another breakfast dish that i make for myself without a recipe. i eat this a few times a week – such a great source of protein and healthy fats, and filling enough to not leave you wanting a snack before lunch. ingredients are simple: 1 egg, 1/4 cup rinsed black beans, 2 tablespoons pico de gallo, 1 tablespoon shredded skim-mozzarella, and a 1/4 avocado, diced. pre-heat broiler. poach the egg, then plate with the beans and cheese. place under the broiler for 1-2 minutes, till cheese melts. add salsa and avocado, a little hot sauce if you like some kick, and dig in!
brown rice tortillas
April 12, 2012 | No Comments
sometimes i miss having a big burrito or a giant quesadilla. as great as little corn tortillas are for those of us living gluten free, they can get old pretty fast, and their small size is limiting to pretty much just tacos. i personally love the food of life brown rice tortillas – they are perfect for quesadillas and flautas, as they naturally harden after they’ve been heated up. they’re also great for those people who don’t eat corn! use them as a wrap, or bake them in the oven till they’re crispy and break them into tortilla chips. we get ours at whole foods, but i suggest only getting them if they’re refrigerated. some stores keep them in the freezer section and they simply fall apart once you warm them up.
hello, zucchini noodles!
April 10, 2012 | 1 Comment
it’s been crazy warm here in salt lake city, so we’ve been cooking up some of our favorite cool summer dishes for the last couple weeks. one of my favorite quick meals is spaghetti – it’s ready in no time, and requires very little effort (are you seeing a theme in my cooking yet?). only problem is, i always feel like i ate way too much whenever i have pasta. it does not meet the cool, light summer meal quota by any means. so this time around, i decided to try making zucchini pasta, and hallelujah was it good!
the bulk of the recipes i found online required zapping the zucchini for a couple minutes in the microwave, but we don’t microwave any of our food. i briefly debated frying, baking, or breaking the rules and nuking them in the microwave, when it dawned on me that they would only require a few minutes of steaming to be cooked to perfection. i think it’s fair to say that this is almost as easy as just cooking regular pasta, but you get the benefit of no starchy carbs and an extra serving of veggies for the day!
there isn’t really a formal recipe for this – but here’s a quick breakdown:
purchase 2-3 small zucchini’s per person. using either a mandolin or a julienne tool (i recommend the latter), slice your zucchini into thin strips. lightly season with salt. heat a pot of water on the stove, and once boiling, steam the zucchini noodles in a basket for 3-5 minutes. check them often to get to your desired consistency. we liked them to retain some of their crunch, so we went a little shorter on time. the key here is serving them immediately. they cool off quickly, so don’t even bother starting to steam them till your sauce is prepared and just about ready to be served. enjoy!
Tags: :30 minute meals > paleo > pasta > vegetables > zucchini
