Tag Archives: honey

BBQ Smashed Potatoes

Summer.  Grilling.  BBQ.  Some of my favorite things!  I would probably say that BBQ sauce is my favorite condiment… I even choose BBQ sauce over ketchup for my French fries.  Here is an easy and different mashed potato side dish to complement any grilled summer meal!

BBQ Smashed Potatoes

Pieces:

  1. 8-10 small red potatoes
  2. one quarter of a red onion, diced
  3. salt and pepper to season
  4. 1 tsp. smoked paprika
  5. 2 tbsp. honey
  6. one half cup of your favorite gluten free BBQ sauce

Process:

  1. Wash and dice the potatoes into 1 inch cubes.
  2. Steam the potatoes just until fork tender, do not overcook.
  3. Let the potatoes cool.  Season with salt and pepper.
  4. Place the potatoes into a casserole dish, and smash the potatoes roughly.  Don’t mash until smooth; leave some texture.
  5. Season the potatoes with smoked paprika.
  6. Dice the onion and sprinkle on top.
  7. Drizzle the honey over the potato and onion mix.
  8. Pour the BBQ sauce on top.
  9. Bake at 350 degrees for about 20 minutes.
  10. Serve hot!

BBQ smashed tatoesHappy Allergy Free Eating!

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Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

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Potato Cobb Salad

After a few years, I have gotten to know my allergies pretty well.  I know that I am very sensitive to gluten and that I won’t risk it for any meal.  Dairy, on the other hand, I push around sometimes, but only with cheese.  I have found there just is no good enough substitute for cheese.  I have also heard that hard cheeses are easier for those with a dairy allergy to digest.  So, I know that goat cheese and I are friends… and this week I tried blue cheese.  In a small amount, we got along… and the intestinal side effects I could deal with.  So, here is a recipe for a great cobb salad that I made this week!  This recipe makes about 4 good sized salads.

Potato Cobb Salad

Pieces:

  1. 8 tiny white potatoes, cut into sixths
  2. 6-8 slices turkey bacon, cut into small pieces
  3. one fourth cup blue cheese crumbles
  4. one can corn niblets, drained
  5. 4 cups lettuce
  6. one small package cherry tomatoes
  7. 3 tbsp. olive oil
  8. 4 tbsp. white wine vinegar
  9. 2 tbsp. red onion, very finely diced
  10. 2 tbsp. Dijon mustard
  11. 1 tbsp. honey
  12. 1 tbsp. lemon pepper

 

Process:

  1. Cut the potatoes into sixths and steam them.  Steam just until fork tender, but not mushy.
  2. Drain the can of corn niblets.
  3. In a medium sauté the turkey bacon until desired crispness.
  4. On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
  5. To make Honey Dijon dressing, whisk together the olive oil, white wine vinegar, red onion, Dijon mustard, honey, and lemon pepper until combined.  Pour over the salad.
  6. Enjoy!

cobb saladHappy Allergy Free Eating!

 

 

 

 

 

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Peppermint Patties

This weekend, I enjoyed some quality time with close friends.  In keeping with the green theme of the weekend, I went searching for gluten free St. Patrick’s Day themed food.  It was tougher than I thought, but I came across this AMAZING recipe for homemade peppermint patties from Elena’s Pantry.  I was a little skeptical… that is, until I tasted the final product.  It was a real peppermint patty!  I couldn’t believe how real these tasted, and how easy they were to make.  Thanks, Elena!

Homemade Peppermint Patties from Elena’s Pantry

Pieces:

  1. one half cup coconut oil
  2. one quarter cup honey
  3. 1 tsp. peppermint extract
  4. one cup dark chocolate chips, vegan

 

Process:

  1. In a small bowl, combine the coconut oil and honey.  Mix with a spoon until smooth and well combined.
  2. Freeze for 5 minutes.
  3. Roll the mixture into small balls and flatten them into patties.  Put them onto a wax paper covered plate.
  4. Freeze for 1 hour.
  5. Melt dark chocolate in a bowl.
  6. Drop each patty into the chocolate and use spoon to make sure it is covered in chocolate.  Return the chocolate covered patties to the wax paper.
  7. Freeze again for another hour, at least.
  8. Keep cold until ready to serve.

peppermint pattiesHappy Allergy Free Eating!

 

 

 

 

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Honey Pecan Chicken

My dear friend Jen told me about a chicken recipe that she tried the other night, wondering if I could make it gluten free.  Seemed easy enough.  And it was… as well as delicious!  The prep work took me less than 10 minutes, so it is perfect for a busy weeknight meal that you want to taste homemade.  Thanks, Jen!

Honey Pecan Chicken

Pieces:

  1. 3-4 boneless chicken thighs (you could also use breasts)
  2. one cup raw pecans
  3. one half cup cornmeal
  4. 2 tsp. chili powder
  5. 4 tbsp. honey
  6. pinch of salt and pepper

Process:

  1. In a food processor or mini chop, combine the pecans, cornmeal, chili powder, and salt and pepper.  Finely chop.  Put mixture into a bowl.
  2. Coat both sides of the chicken with 3 tbsp. of honey and then coat the chicken on both sides again with the pecan, cornmeal, and chili mixture.
  3. Place coated chicken in a sprayed cooking pan and drizzle the last 1 tbsp. of honey evenly over the chicken.
  4. Bake at 350 degrees for 25-30 minutes, until chicken is done.
  5. Enjoy hot!

pecan chickenHappy Allergy Free Eating!

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Apple, Celery, Grape, and Honey Tofu Salad

Knowing that big meals often come with the holiday season, I have been trying to make some light meals to maintain some sort of balance.  This past week, I made a very filling but lightly flavored salad.  It has easy and fresh ingredients.  And, if you don’t like tofu, you could easily use grilled or baked chicken pieces.  The recipe and ingredients here are enough for several days of salads!

Apple, Celery, Grape, and Honey Tofu Salad

Pieces:

  1. 1 head romaine, chopped
  2. 8 celery stalks, chopped
  3. 1 pound of red grapes, sliced in half
  4. 4 green apples, chopped into bite sized pieces
  5. 4 tbsp chopped scallions
  6. 1 package diced firm tofu (or dice a block yourself)
  7. cooking spray
  8. 4 tbsp. honey
  9. 2 tbsp. sesame seeds
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. apple cider
  13. salt and pepper to taste

Process:

  1. Drain the diced tofu and place the pieces in between two dish towels to dry, about 30 minutes.
  2. Chop all your salad produce- the lettuce, celery, grapes, apples, and scallions.
  3. In a large skillet lined with cooking spray and over medium heat, place the dried tofu.
  4. Drizzle 2 tbsp. honey and the sesame seeds over the tofu.
  5. Stir the tofu every 4 minutes, making sure to cook all sides evenly.  You will know that the tofu is done when it starts to brown to your liking.
  6. When the tofu is done cooking, assemble the salads by plating the lettuce and adding a handful each of celery, grapes, and apples.  Top with a handful of tofu and a pinch of scallions.
  7. For the dressing, combine 2 tbsp. honey with the olive oil, white wine vinegar, apple cider, and salt and pepper.  Shake well.
  8. Pour 2-3 tbsp. of dressing over your salad.
  9. Enjoy!

apple celery salad

 

Happy Allergy Free Eating!

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Triple Potato Curried Quinoa Salad

I had a few random leftover potatoes from various recipes and didn’t quite know what to do with them, so I made an alternative potato salad.  I used those potatoes, some leftover red pepper, and quinoa to make a great curried potato salad.  It would be great as a lunch salad, or a side to dinner. And, if you don’t like curry, you can easily leave it out.

Triple Potato Curried Quinoa Salad

Pieces:

  1. One sweet potato, peeled and diced into half inch cubes
  2. One white potato, peeled and diced into half inch cubes
  3. 5-6 small red bliss potatoes, washed and cut into half inch cubes
  4. 2 red peppers, cut into half inch squares
  5. 1 tsp. cinnamon
  6. 3 tsp. curry powder
  7. 2 tbsp. vegan butter
  8. 2 tsp. smoked paprika
  9. 1 cup quinoa cooked to package directions
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. honey
  13. 2 tbsp. dijon mustard
  14. 1 tsp. curry powder
  15. 1 tsp. white sugar
  16. 1 tsp. ginger
  17. salt and pepper

Process:

  1. In a large skillet, combine the sweet potato cubes, white potato cubes, and red potato cubes with the cinnamon, 3 tsp. curry powder, smoked paprika, and butter.
  2. Cook on medium heat, covered, until potatoes are a little bit harder than fork tender, about 10 minutes.  Stir every couple of minutes.
  3. Add the red peppers and continue to cook until red peppers and potatoes are tender, about another 4 minutes.  When cooked, take off heat and let cool.
  4. Cook the quinoa to package directions.
  5. In a salad dressing shaker, or a bowl, combine the olive oil, white wine vinegar, honey, dijon mustard, 1 tsp. curry powder, sugar, ginger, and a pinch of salt and pepper.  Shake/mix vigorously.
  6. In a serving bowl, combine the potatoes and red peppers with the quinoa, and pour dressing on top.  Mix well and serve!

triple potato

Happy Allergy Free Eating!

 

 

 

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Cinnamon Spiced Carrots

Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday.  I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home!  I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots.  The carrots were super easy to do, and I would enjoy them all winter long!

Cinnamon Spiced Carrots

Pieces:

  1. 8 carrots, peeled and diced into quarter inch rounds
  2. 4 parsnips, peeled and diced into quarter inch rounds
  3. 2 tbsp. olive oil
  4. 2 tbsp. cinnamon
  5. 1 tbsp. nutmeg
  6. 2 tbsp. honey

Process:

  1. Peel and cut the carrots and parsnips.
  2. In a large bowl, combine  the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
  3. Toss the ingredients with your fingers a few times to combine.
  4. In a roasting pan, pour the carrot mixture.
  5. Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
  6. Serve hot!

Happy Allergy Free Eating!

 

 

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Sweetened squash and tofu stir fry

Each Sunday, I think of something to make for my lunches during the week.  I try to find a good mix of protein, carbs, and also something a little more fun than just a sandwich on gluten free bread (although those weeks certainly do happen!).  This week, I made a sweet tofu stir fry with fall vegetables.  It is delicious, and people are constantly asking me what smells so good in the microwave at school!  If you don’t like tofu, this recipe could easily be used with chicken.

Sweetened Squash and Tofu Stir Fry

Pieces:

  1. one container pre- cut butternut squash (or one squash you peel and cut up yourself into one inch cubes)
  2. 2 zucchini, cut into rounds
  3. 2 yellow squash, cut into rounds
  4. one block firm tofu, drained and dried
  5. 2 tbsp. cinnamon
  6. 2 tbsp. pumpkin pie spice
  7. 2 tbsp. honey
  8. 1 tbsp. brown sugar
  9. salt and pepper
  10. cooking spray

Process:

  1. Cut the tofu block into one half inch by one half inch cubes.  Lay the cubes between two dish towels and let dry for a couple hours.
  2. In a large saute pan, add the butternut squash cubes and cooking spray.
  3. Over medium- high heat, let the butternut squash saute for 5 minutes.  Stir every minute or so.
  4. Add the zucchini and yellow squash rounds.
  5. Season with salt and pepper and stir the veggies every couple minutes.
  6. When the veggies start to soften, add the dried tofu cubes.
  7. Season with cinnamon, pumpkin pie spice, honey, and brown sugar.
  8. Continue stirring every couple minutes until the veggies are fork tender.
  9. Serve hot by itself or over rice, quinoa, or your favorite grain.

Happy Allergy Free Eating!

 

 

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Goat Cheese, Beet, and Sunflower Salad

One of my favorite vegetables is the beet.  I think it is the woody taste that I love; it just tastes so hearty.  This week, I roasted my own beets and made a goat cheese, beet, and sunflower seed salad.  The sunflowers added a nice taste and texture, as did the honey dijon vinaigrette I made.  A great fall lunch!  Note:  This recipe makes four salads!

Goat Cheese, Beet, and Sunflower Salad

Pieces:

  1. 4 beets, either red or yellow
  2. 4 cups baby spinach leaves
  3. one half cup sunflower seeds
  4. 8 tbsp. goat cheese
  5. 1 tbsp. olive oil
  6. 3 tbsp. white wine vinegar
  7. 1 tbsp. honey
  8. 2 tbsp. dijon mustard
  9. salt and pepper

Process:

  1. Peel the skin off the beets and slice them into rounds.
  2. On a cookie sheet, place the beet rounds and sprinkle with salt and pepper.
  3. Bake the beets at 375 for about 45 minutes, until soft.
  4. Wash and dry the spinach.
  5. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, dijon mustard, and a sprinkle of salt and pepper.  Shake or stir well to combine.
  6. In a large bowl, place spinach leaves and top with roasted beets, 2 tbsp. goat cheese, one eighth of a cup of sunflower seeds.  Dress with the vinaigrette.
  7. Enjoy cold!

Happy Allergy Free Eating!

 

 

 

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