Tag Archives: Gluten Free

Summer Steak and Egg Salad with Honey Dijon Dressing

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It feels a bit weird to be posting this recipe after being a plant-based blog for so many years. I know I haven’t talked much on here about incorporating meat back into what I eat, but this is what most dinners look like for Greg and I these days. Animal protein, lots of veggies, all whole foods and little to no grains. This exact meal is so, so good, but is also very easily modified. Let’s talk about it:

Greens:
Use any type of salad greens here that you’d like: spinach, mixed greens, any type of lettuce, kale, arugula, etc. Anything would be good!

Toppings:
For this version we used: cucumber, thinly sliced red onion and sunflower seeds. I don’t usually like raw red onion, but when sliced thin enough, it adds amazing flavor to this salad. For the sunflower seeds – I like to have something with a crunch on my salads. You could also use any kind of nut here. We used cucumber because we have a ton of garden cucumbers right now, but any other veggie addition would be wonderful in this. I highly recommend avocado – we just didn’t have any the night we took photos of this.

Dressing:
Homemade dressing is the way to go! This is a super basic, super easy to make homemade honey Dijon dressing. You just add a few ingredients to a jar, and shake it all together. It is so, so good and so much better than store bought.

Protein:
You could really use any protein on this salad that you’d like, but the combination that we used – hard boiled eggs and steak is so, so good. I used two small flat iron steaks, seasoned with salt and pepper and cooked for a few minutes on each side, until they reached 140 degrees. I let them rest 10 minutes before slicing and they were just right.

Assembly:
This makes a big difference to me when it comes to salads – rather than topping all the salad ingredients with dressing, I like to add most of my salad ingredients into a big bowl, then toss well with the dressing so that everything is coated in dressing. For this salad, I tossed the spinach, red onion, cucumber and sunflower seeds with the dressing and then topped each serving with the steak and eggs.

I’m going to type up more of a recipe below, but for me, the key to salads is just having a variety of ingredients and textures, with everything tossed together with a homemade dressing. Meals like this taste amazing and make me feel amazing, so I hope that this inspires you to make something like this, too.



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Summer Steak and Egg Salad with Honey Dijon Dressing

Servings 2

Ingredients

  • Greens (could be spinach, kale, lettuce, etc.)
  • Cucumber
  • Red onion
  • 1/3 cup Sunflower seeds
  • Hard boiled eggs
  • 2 flat iron steaks

For the dressing:

  • 1/4 cup avocado oil (or other mild-flavored oil)
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Prep your vegetables: slice cucumber and thinly slice red onion.

  2. Make the salad dressing: combine all ingredients in a jar and shake well until combined.

  3. For the steak: Let steaks come to room temperature. Season each side well with salt and pepper. Cook over medium high heat, about 3-4 minutes each side, until internal temperature reads 140 degrees. Remove from heat, let rest 10 minutes. Slice for salad.

  4. To assemble the salad: In a bowl, toss together greens, cucumber, red onion, sunflower seeds and dressing. Place on plates and top with hard boiled eggs and steak.

Stuffed Sweet Potatoes

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The meal I’m sharing today is definitely not the prettiest meal, but it was the tastiest new meal that we’ve made in a while. And, it’s super simple, healthy, satisfying and is definitely going to be added to our weeknight meal rotation. There are three parts to this meal: the sweet potato, the protein and the toppings (guac!). Here are the details:

Sweet potatoes:
I roast sweet potatoes weekly and here’s how I do it: wash the sweet potatoes, prick them all over with a fork, wrap tightly in aluminum foil, place in the oven (450°) and bake until soft – usually 45 minutes to an hour, depending on their size. 

Protein:
For this particular meal, I used ground pork (that I buy locally!). I cooked it in a skillet with the green chile sauce pictured below. The flavor of the pork on its own was actually kind of subtle – it did just a have bit of spice to it – but was excellent in the dish as a whole. You could really use any protein you wanted in this recipe – meat or plant-based. I think almost anything would work!

Guacamole:
I love making gauc and usually do it the same every time. For this batch, I used three avocados, the juice of two limes, and a generous pinch of salt and pepper. I blend everything together until very smooth in my Ninja.

Tomatoes:
I mixed cherry tomatoes with a touch of avocado oil, fresh cilantro, salt and pepper. Simple and delicious.

Putting the meal together is so simple: Split open the sweet potato and fill with your protein of choice. Top with lots (and lots) of guacamole, tomatoes and a sprinkle of fresh cilantro, and enjoy!

This meal was not photogenic, so I didn’t include many photos, but it was oh so nourishing and tasty.

*Note about the green chile sauce I use in this recipe – I am all about making things from scratch, but there are a few things that I will buy already made – things like the green chile sauce I used in this recipe. I am super picky about buying packaged goods, and the green chile sauce that I bought from Wegman’s passed my test. It was made with minimal ingredients and they were all whole, real ingredients that I would have used at home.

Almond + Peanut Butter Energy Bites

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Hi everyone! It’s been awhile. I’m back today with a little recipe that has become a recent love of mine. Nothing fancy, nothing complicated, but special anyway. Almond + peanut butter energy bites. Let’s talk about ’em.

I have been making + loving these little energy bites for months and it has just now occurred to me to share them with you. Last week while I was rolling a batch out, I thought, I should share these on the blog. I know that there are many, many “energy bite” recipes out there and that this one isn’t anything revolutionary, but after many experiments in different flavor/ingredient combos, this is the one that I have come to know and love and it makes me happy to share it with you today.

Here is why I love these:

1) I haven’t had to buy granola bars in the store. And that makes me so happy. Since I have been eating these, granola bars from the grocery store just won’t do the trick. 2) They satisfy a sweet tooth craving. I have had a major sweets craving lately. Like, I never want to pass up dessert. And guess what, these satisfy that craving perfectly. 3) Not only do they healthfully satisfy my sweets cravings, they are filling. Whenever I am feeling drained in the afternoon and lunch is long past and dinner is far away, these save me. They fill me up until dinner and give me the evening energy that I need. Love it. 4) I know every ingredient. No mystery ingredients here. Also – every ingredient is one that I keep on hand and every ingredient is one that is good for me. Can’t get much better than that!

If you are looking for something to replace store bought granola bars, or looking for a snack that is super healthy + filling, please make these energy bites. This little snack has brought me much happiness and I know that it can do the same for you!

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*Recipe inspired and adapted from How Sweet Eats — click link to view her recipe.

Almond + Peanut Butter Energy Bites
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Ingredients
  1. 1 cup peanut butter
  2. 2/3 cup honey
  3. 1 teaspoon almond extract
  4. 2 cups rolled oats
  5. 1/2 cup sliced almonds
  6. 1/2 cup ground flax
  7. 1/4 cup chia seeds
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon cinnamon
  10. Extra almonds or peanuts, finely crushed, for rolling, if desired
Instructions
  1. In a medium bowl, combine the peanut butter and honey. Microwave for 15 seconds, then stir well to combine. Add the almond extract and lightly stir. Set aside.
  2. In a large bowl, combine the oats, sliced almonds, ground flax, chia seeds, salt and cinnamon. Stir well to combine.
  3. Add the peanut butter mixture to the dry oat mixture and stir well to combine all ingredients. Mixture should be wet + slightly sticky. If it seems overly sticky and won't roll into balls, add more oats.
  4. Using your hands, form the mixture into balls, rolling each ball in crushed almonds or peanuts, if desired.
  5. Enjoy!
Notes
  1. For best results, store in the refrigerator and serve cold. They can be stored/eaten at room temperature, although they will be much softer. I highly prefer them right out of the fridge.
  2. This recipe yields 15-20 energy bites, depending on the size you make them.
  3. I prefer to roll the bites in crushed almonds over crushed peanuts - just a personal preference. Use a food processor to finely crush the nuts.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Apple Crisp

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I cried after my last farmers market of the year.

There was a local arts + crafts show occurring after market, and I wanted to wait around for it to start. It would start 30 minutes after we were done cleaning up, which seemed like forever after already being out in the cold Philly air for six hours that day. I sat in the car and cried. And I thought about it. I thought I was crying because of the seemingly long wait to check out arts + crafts (dramatic, much?). But I wasn’t. I was crying because I didn’t want market to end. I didn’t want to get into the car and go home. That would just mean that I’d have to admit that it was over.

While reminiscing with Greg recently, I told him that I’d never forget the very first time I got to work market. It was just over two years ago. I was still at IUP, finishing my bachelor’s and Greg was living in Philly, just beginning his time at Drexel. It was a Saturday, and I was sitting on the bed in his tiny studio apartment. He was sitting at his desk when he turned to me and said, nonchalantly, “We are good to work market tomorrow.” I freaked out. I had always loved farmers markets and for me, it was a dream to work at one. I get to work at one TOMORROW?? And for his family’s farm?! Dream. Come. True. The next day, I geared up with a light green Three Springs tee shirt, traveled to market, and loved every second of it. 

That was September 2012. Then, until May of 2013, I worked market when I was in Philly, visiting Greg on weekends – and yes, that is how I wanted to spend my Sundays visiting. May 2013 – present, I’ve worked market every Sunday that Greg and I have been home in Philly – which has been most.

This past Sunday was the last market that I will have worked as a Philly resident. The last Saturday that I made sure to be in my Queen Street apartment bed early, to be refreshed for market Sunday. The last Sunday morning that I took my breakfast to go, to eat in the car while taking in the Philly skyline on the drive to market. The last Sunday we searched for a parking spot along Pine Street. The last Sunday Greg and I came home with goodies from all of our favorite Headhouse vendors. To be honest, there won’t be many “lasts” in Philly that I am sad about, but all of these, are surely some of them.

Completely bittersweet.

I can honestly say that I’ve looked forward to working Sundays for the past 2 years. I’ve enjoyed every moment working at market for Three Springs Fruit Farm. All of this is thanks to Greg, and his family. Thank you Greg, thank you Three Springs and thank you Ben (Greg’s cousin), for giving me the opportunity to live out a dream. How a farmers market has made me so happy and particularly emotional, I do not know, but it surely has. In this new adventure that Greg and I are embarking on, I can hope that I find something that makes me as happy as market has here. 

Now, this recipe. I’ve had this apple crisp recipe and post sitting in my drafts for months. I couldn’t find the right words to pair with the post. But it’s time to share, and my recent emotions with my last market seem the right fit for a recipe featuring Three Springs apples.

I know that there are a lot of apple crisp recipes out there, and a lot of people are loyal to one, so I’ll tell you just a bit about mine.

Here’s what I love about my crisp recipe. The apples are just lightly sweetened, with no cinnamon – just 1 tablespoon of sugar in all of those apples, for a very natural apple taste. The apple skins are still on – a must for me. There’s no traditional white flour – instead I’m using almond flour which adds a great, nutty flavor (and for gluten free friends, is naturally gluten free). And butter, because sometimes it’s just necessary and it tastes so darn good in this. 

Here are a few things to keep in mind:

-Almond flour: I know that it is not a staple ingredient for most people, but it is for me and I love always having it on hand. It adds great taste and texture to baked goods. If you don’t keep almond flour on hand, consider it. In addition to today’s recipe, use it in these, these and this, too!

-Apples: Use any variety, don’t be particular. Admittedly, I am particular about many things in life, but which apples I bake with is not one of them. I’ve made this crisp many times and have used a mix of different apples each time – whatever I’ve had on hand. What you use will be good. Also, use local apples when possible!

-Arrowroot starch: This is what I have been using instead of cornstarch. Arrowroot is a natural and more nutritious option. Cornstarch can be substituted if desired, and although I have never made it with cornstarch, I feel fairly confident it would produce a similar end product.

–Penzeys vanilla sugar: I picked this up about a year ago and to be honest, this is the first time I’ve used it. I am in love with it for this recipe though and plan to keep stocked with it just for this. It’s just sugar mixed with vanilla beans (yum!). Plain, white sugar can be substituted, and, if you’re feeling fancy, throw in some vanilla beans with that sugar.

It’s been awhile since I’ve share a dessert recipe with you (or any recipe, for that matter!), and this is one that I feel especially good about. I hope that this crisp is enjoyed in every way by all who try it.

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Apple Crisp
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Ingredients
  1. 4-5 large apples, any variety
  2. 1 tablespoon Penzeys vanilla sugar (or plain, granulated sugar, see note in post)
  3. 1 tablespoon arrowroot starch (or cornstarch, see note in post)
  4. 2 cups rolled oats
  5. 1 cup almond flour
  6. 1/2 cup brown sugar
  7. 1/2 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
  9. 6 tablespoons cold butter
Instructions
  1. Preheat oven to 350*.
  2. Rinse, dry and slice apples as thin as you can get them.
  3. In a large, but shallow baking dish, add apples, 1 tablespoon sugar and arrowroot starch. Mix gently to coat all apples.
  4. In a mixing bowl, add oats, almond flour, brown sugar, cinnamon and nutmeg. Mix well to combine.
  5. Cut butter into small cubes and add to the dry oat mixture. Using a pastry blender or your fingers (like me!), mix butter into the dry mixture to make the crisp. When done, the mixture will look like coarse crumbs and butter will be fully incorporated.
  6. Evenly distribute crisp mixture on top of the apples in the baking dish. Bake 45 - 60 minutes, or until apples are soft and crisp is slightly browned and crispy.
  7. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Thanksgiving Burgers

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Or: lentil-rice-cranberry-thyme-walnut burgers.

That’s what these really are, but that’s far too long a title, and I like Thanksgiving Burgers better anyway. Each one of those ingredients is important though, and with one missing, this burger just wouldn’t be the same.

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Around Thanksgiving, there are always sandwiches talked about that have all the season’s fixings on them. Turkey, stuffing, cranberry sauce and gravy. I always think that sounds so good other than the fact that I don’t like turkey, and a stuffing, cranberry + gravy sandwich just doesn’t sound as appealing. Lately, I have been craving a Thanksgiving sandwich, so I decided to make one of my very own.

All of the ingredients and flavors in this burger are what remind me of Thanksgiving. And all of the flavors bring me comfort during these cold months.

Lentils: I was cooking lentils the other day and they smelled so buttery. I thought they would be the perfect base for my Thanksgiving burger.
Brown rice: A hearty grain that I love on its own and in vegetarian burgers.
Cranberries: Can’t have a Thanksgiving burger without the cranberries. A sweet/tart punch among the many savory flavors in this sandwich.
Thyme: I am obsessed with it. It is the perfect-to-me cold weather seasoning.
Walnuts: Can’t get enough of putting walnuts in food. They add a great crunchy texture to these burgers.

I would never pass up the real Thanksgiving dinner for one of these burgers, but they will from now on quickly satisfy a Thanksgiving craving whenever one hits. Although these burgers are great plain + right out of the skillet, they are even better on a bun, with melted cheese and sautéed mushrooms.

Thanksgiving, in a burger. Healthy, comforting deliciousness:

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Thanksgiving Burgers
Yields 5
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Ingredients
  1. 1 cup prepared green or brown lentils
  2. 1 cup prepared brown rice
  3. 1/2 cup dried cranberries
  4. 1/2 cup rolled oats
  5. 2 tablespoons olive oil
  6. 2 celery stalks, diced
  7. 1/2 of a yellow onion, diced
  8. 1/2 cup walnuts
  9. 2 garlic cloves, minced
  10. 3/4 teaspoon dried thyme
  11. 3/4 teaspoon salt
  12. 1/2 teaspoon black pepper
  13. 1/2 teaspoon onion powder
  14. 1 tablespoon ground flax
  15. Buns, optional
  16. Cheese of your choice, optional
  17. Sliced mushrooms for topping, optional
Instructions
  1. There are a lot of little parts to this recipe. I found it easy to do all the little parts as my lentils and rice were cooking, then everything was ready to put together at once.
  2. While the lentils and rice are cooking, place the dried cranberries in a small bowl and cover them with hot water. This will rehydrate them. Let sit for about 25 minutes.
  3. Pulse the 1/2 cup rolled oats in a food processer until they resemble a coarse crumb. Remove from the food processor and set aside in a small bowl.
  4. Heat 2 tablespoons of olive oil in a pan over medium heat. Once hot, add the diced celery and onion. Cook for several minutes, or until the veggies are softened and slightly browned. Remove from heat and set aside.
  5. In a pan over medium-high heat, toast the walnuts. I place them in the pan and toss around for about 5 minutes, or until they smell fragrant and are slightly golden. Once toasted, remove from heat and set aside.
  6. Once all of the parts are prepared and the lentils and rice are slightly cooled, add 1 cup lentils, 2 minced garlic cloves, thyme, salt, pepper and onion powder to a food processor and process until mixture is paste-like.
  7. Add the cranberries, celery and onion and pulse a few times, just to lightly incorporate. You want to retain chunks of the veggies and cranberries.
  8. Add 1 cup of rice, toasted walnuts and ground flax to the food processor and pulse several times, just to lightly incorporate. You want the burgers to have texture to them, rather than being completely smooth.
  9. Add the mixture to a large bowl and add the pulsed oat flour, a little at a time, until the burgers come together and are just slightly sticky. You want to be sure they will stay together when cooked.
  10. Add olive oil to a pan and once hot, add patted out burgers, cooking on the first side until toasted and golden brown. Flip burgers, and cook until other side is toasted and golden brown.
  11. While the burgers are cooking, add the sliced mushrooms to a pan with olive oil and cook until softened. If you want, add some white wine in with the mushrooms and cook until all liquid is absorbed.
  12. Place burgers on a bun and if desired, top with cheese and sautéed mushrooms.
  13. Enjoy!
Notes
  1. On their own, these burgers are vegan + gluten free.
  2. These burgers cook well right after putting everything together, but cook even better if mixture is refrigerated a few hours. If you have the time, refrigerate several hours after oat flour is mixed in.
The Dreaming Foodie https://www.thedreamingfoodie.com/