Tag Archives: Gluten Free

Roasted Mushroom, Potato and Carrot Salad + Homemade Garlic Croutons

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I think you are going to love this!

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A healthy salad! That is delicious!

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I’m telling you, I am in love with this salad.

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I mentioned the other day that I am ready for light summer food and this is just that.

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Roasted mushrooms are unbelievable. If you have never roasted mushrooms, you need to. And if you have, I hope this is a friendly reminder of how to-die-for they are.

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I feel like I am kind of at a weird in-between stage with fruits and veggies. I’m sort of done with winter produce and ready for summer foods but it’s just not time yet. But, I feel like it is always a good time for potatoes. And carrots. And I’ve discovered that cubed fingerling potatoes roast up so nicely. And carrots too! Why is everything better roasted?

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And, these croutons. I definitely have a love-hate relationship with croutons. They are yummy and a nice crunchy addition to salad, but have you ever looked at the ingredient list on store-bought croutons? If you haven’t and you have any desire to eat minimally processed foods, don’t look and don’t buy. Make these instead.

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I’ve had problems with homemade croutons in the past. They seemed confusing and have turned out either too soft or hard as rocks. These turned out perfectly. The garlic flavor is subtle but delicious. These were slightly soft but had a nice crunch. And so super simple. They take no time at all. I feel like I will start to make a big batch of these to keep on hand.

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The whole thing together is amazing. Everything works together so perfectly. The veggies, greens and croutons. There is nothing I love better than a plate full of veggies that tastes delicious and is satisfying!

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And, come back tomorrow to see what I dressed my salad with. It. is. amazing!

This is what I used to make probably four servings
Ingredients
8 oz. mushrooms (I used baby portobello)
3 large carrots
10 oz. fingerling potatoes
Fresh ground black pepper
Greens, I used spring mix lettuce, probably about 6 cups
4 pieces of grainy/seedy bread
Olive oil
3 cloves of garlic, minced

Method

Preheat oven to 375*.

Cube the carrots and the potatoes and cut the mushrooms in half. I left the stems on. All veggies should be about the same size. Add veggies to a bowl and drizzle with olive oil, about 1-2 tablespoons, just enough to coat the veggies. Toss to coat well and season with pepper. Transfer veggies to a baking sheet and roast until soft and nicely browned. I roasted for 25 minutes.

While veggies are roasting, cube the bread slices. Add them to a bowl. Add about 1.5 tablespoons of olive oil to a pan over medium heat. Add the minced garlic and cook for 2-3 minutes, until the garlic is soft. Pour the oil and garlic over the bread cubes and toss to combine well. You can add the bread cubes to the same pan as the veggies or get a new one, but they will need about 15 minutes in the preheated oven, or until just crispy.

Assemble the salad by placing the greens in individual bowls or one big bowl. Top with the roasted veggies and garlic croutons. Drizzle on dressing and toss to combine everything well.

Tomorrow I’ll share my dressing recipe!

Enjoy!

Mango Salsa

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I’ve got a little topping for your burgers!

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Some mango salsa.

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Tomatoes + mangoes + jalapenos + red onions + cilantro + lime. Yum.

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This salsa is fresh, juicy and bright.

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It would be good with chips. Or on a veggie burger. Or for meat-lovers, how about on some chicken? This would also go great with fresh fish. On a bed of salad greens. The possibilities are endless. I kept a container of this in my refrigerator last week and it went on everything.

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This is getting me ready for summer. For the fresh + sweet + light food of summertime.

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Summer food, I am ready for you.

Ingredients:
1 mango (I used a champagne mango)
1 cup cherry tomatoes
1 jalapeno (or less, depending on how spicy you want it to be)
1/2 of a red onion
1 large bunch of cilantro
1 lime

Dice mango, tomatoes, jalapeno and onion. Roughly chop the cilantro. Add to a bowl. Squeeze the juice from one lime over the ingredients and then stir to combine everything well.

Enjoy!

Curried Buddha Bowl

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Have you heard of a buddha bowl?

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I have, but I can’t remember from where.

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I think I remember reading about it. That someone ate a “buddha bowl.” A bowl full of goodness. A bowl full of foods that are just simply good for you. Foods that don’t necessarily go together, until the moment they come together in the bowl. Then they go together just perfectly.

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I’ve had the idea of a buddha bowl in my head for awhile. I didn’t know if or when I would make one. Until one night, I just needed a buddha bowl.

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You should know, I’m a big believer in giving my body what it’s asking for. My body is asking for a good night sleep? I put off work that was supposed to be done to give it a rest. It’s asking for a big cone of ice cream? I satisfy the craving, happily. My body feels like just doing yoga instead of running too? I just do yoga. That’s how I work. I do what I feel in my body.

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One particular night last week my body was asking for a buddha bowl. I was recovering from some sort of flu-illness. I was craving goodness in my body. I needed food that was light, pure, good for me. I made a buddha bowl.

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In my buddha bowl I put broccoli and cauliflower, roasted with curry powder. Quinoa. White fish. Garlic. Lemon. All of these flavors together in one big bowl. It was delicious. Fresh. Literally felt like the best breath of fresh air. It made me feel good. It was just what I needed.

Method:

This was enough for one. This can be easily doubled, tripled, etc. for more than one person.

1/4 c. quinoa
1 c. vegetable broth
A handful of chopped broccoli
A handful of chopped cauliflower
2 Tbsp. olive oil
1.5 tsp. curry powder
1 medium filet of white fish
1 clove of garlic
1/2 lemon

Preheat oven to 350*.

Thoroughly rinse the quinoa with water. Add the quinoa and 1/2 c. of vegetable broth to a saucepan over medium heat. Bring to a boil and then cover, turn down the heat, and let cook until all liquid is absorbed.

Meanwhile, add broccoli, cauliflower, 1 tablespoon of oil and curry powder to a bowl. Toss to coat and combine well. Transfer to a baking sheet and roast in the preheated oven for about 15 minutes, or until veggies are soft and lightly brown.

Add 1 tablespoon of olive oil to a pan over medium heat. Add garlic and cook for about 2 minutes, to flavor the oil. Once the oil is hot, add fish and let cook for about 3 minutes on each side, or until cooked through. This will depend on the thickness of your fish. Once the fish is close to being done, add a good squeeze of lemon juice.

Heat the additional 1/2 c. of vegetable broth on the stove or in the microwave.

To a bowl, add the quinoa then the veggies, fish, warmed broth and another squeeze of lemon.

Enjoy the goodness!

Spinach + Artichoke Dip

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Two people sitting on a recliner made for one.

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Drinking beer out of bottles.

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Eating dip with spinach and artichokes.

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Watching basketball.

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That’s how I enjoyed this dip. Even for a girl who doesn’t love sports, it was the best way to enjoy it.

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The dip, the beer, the company. It was the perfect combination that made for the perfect evening.

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As far as the dip, it is the best.

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I’ve tried many spinach and artichoke dips and this one is by far my favorite ever.

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It’s creamy but not too creamy. The veggies stand out. It’s filled with spinach and artichokes. It packed with flavor.

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The next time you’re looking for a good dip, I highly suggest making this.

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Thank you to White on Rice Couple for the recipe.

Green Salad with Roasted Beets and Fruit

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This is refreshing.

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A clean, healthy meal.

A fresh start after a weekend of milkshakes, french fries, cupcakes and pizza.

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While that was very fun, I’m in need of this. This salad is fresh, bright, sweet, crunchy and fulfilling.

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Even though it’s light, the varying flavors and and textures make you feel satisfied.

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Eating this salad makes me feel like I’m getting both my mind and body back on track.

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This week, I’m going to need a lot of these salads.

Method:
for one salad

A large handful of mixed greens
1 beet
A handful of blueberries
3 large strawberries, sliced
A small handful of chopped pecans
Goat cheese

Preheat oven to 400*. Wash and dry the beet. Pierce with a fork and roast until soft, about an hour. Once roasted, let cool and peel off the skin. Slice the beet.
Place greens, blueberries, strawberries, beets, pecans and goat cheese in a bowl. Use as much goat cheese as you please.

*Note: I roast a lot of beets at once so that when I want some, they are ready and sliced.

Enjoy!