Tag Archives: walnuts

Waldorf Chicken Bundles

I love Waldorf Chicken Salads… the combination of apple, walnuts, balsamic… so delicious!  I didn’t feel like making a salad for dinner because I have been eating salad for lunch, so I made Waldorf Chicken Bundles instead.  All the ingredients of one of my favorite salads in a dinner time meal!

Waldorf Chicken Bundles

Pieces:

  1. 2-3 chicken breasts
  2. one half of a green apple, cut into small pieces, with the skin on
  3. 1 celery stalk, cut into thin slices
  4. one half cup crumbled goat cheese
  5. one cup balsamic vinegar
  6. one quarter cup finely chopped walnuts
  7. pinch of salt and pepper

 

 

Process:

  1. Slice the green apple and celery into small pieces.
  2. Take each chicken breast and make a small slice lengthwise, not going through the entire breast.  Cut it open so it looks like a pita pocket.
  3. Stuff each chicken with the green apple, celery, and goat cheese.  Sprinkle salt and pepper over the top of each chicken breast.
  4. In a baking pan, bake the chicken at 375 degrees about 30 minutes, until chicken is cooked through.
  5. When the chicken is almost done, reduce the balsamic.  Pour the balsamic into a small pan, heat on medium high heat.  It will boil down to half and make a syrup.  Don’t let it sit as a syrup in the pan, make sure you make the syrup when the chicken is just about ready.
  6. When the chicken is cooked, pour the balsamic syrup over each chicken breast, sprinkle walnuts on top, and serve hot!

waldorf chickenHappy Allergy Free Eating!

 

 

 

 

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Sundried Tomato Cashew Pesto

In the summer, I love fresh basil pesto over pasta.  In the winter, basil is not as readily available… so I made this wintertime pesto using a sundried tomato base instead.  I added a few different flavors by using cashews and topping it with lemon zest and goat cheese… delicious!  Hope you enjoy this winter time treat.

Sundried Tomato and Cashew Pesto

Pieces:

  1. 8 ounces sundried tomatoes, drained
  2. 1 tbsp. olive oil
  3. one third cup cashews
  4. one third cup basil
  5. one half cup coconut milk
  6. 1 tsp. garlic
  7. one half cup pasta water
  8. pepper to taste
  9. 1 tsp. lemon zest
  10. 4 tbsp. goat cheese
  11. 1 tsp. chopped basil to top with when plated
  12. handful walnuts

 

Process:

  1. Cook your favorite gluten free pasta until done, reserving one half cup of the pasta water before draining.
  2. In a food processor or mini chop, add the drained sundried tomatoes, olive oil, cashews, one third cup basil, coconut milk, garlic, pepper, and pasta water.
  3. Chop on high until well combined.
  4. To plate, serve the pasta in a bowl.  Top with 2-3 generous scoops of the pesto, goat cheese, walnuts, chopped basil, and lemon zest.  Put on as much or as little as you like!
  5. Enjoy!

cashew pesto

 

Happy Allergy Free Eating!

 

 

 

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Walnut and Goat Cheese Pasta

 

I recently made a huge diet discovery… my body can tolerate goat cheese!  There is some “guess and check” when it comes to having food allergies and discovering what your body can and cannot tolerate.  Having a dairy allergy means that I avoid dairy, but goat milk is not often considered a traditional “dairy” in our diet.  So, I did some “guess and check” and tried goat cheese on a salad… no reaction.  Just to be sure, I tried it again and still had success!  This has re-opened several foods to me and I am eager to see what I can do with this rediscovered food.

To celebrate, my mom made a pasta side dish with goat cheese on top (among other wonderful flavors).  With this pasta base, there are so many possibilities… pair it with fish (as we did), chicken, pork, or even as a cold pasta salad.  The flavors are bold and delicious!

Walnut and Goat Cheese Pasta

Pieces:

  1. one box of your favorite gluten free pasta, reserving one cup of the pasta water
  2. one onion
  3. one half cup chopped walnuts
  4. one jar roasted red pepper, drained and cut into small pieces (or you can roast your own and chop)
  5. 2 tsp. crushed red pepper flakes
  6. one quarter cup chopped parsley
  7. 2 tbsp. lemon zest
  8. one quarter cup goat cheese
  9. rosemary, for garnish
  10. 2 tbsp. sugar
  11. 2 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, chop the onion.  Add it to a saute pan with the olive oil, sugar, salt, and pepper.  Put over low heat, stirring until it caramelizes.
  3. Toast the chopped walnuts in another saute pan, just for a few minutes over low heat.  Just to bring out some flavor.
  4. When the pasta is done cooking and is drained, add the reserved pasta water, caramelized onion, chopped red pepper, toasted walnuts, and crushed red pepper.  Fold to combine.
  5. Plate the pasta, and add the parsley, lemon zest, and goat cheese on top.
  6. Garnish with rosemary and plate with your favorite protein!

 

Happy Allergy Free Eating!

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Dressed Up Broccoli

Looking for a side to go with Boyfriend Chicken this week, I noticed some broccoli in the fridge.  I usually love simple roasted broccoli, but wanted to dress it up a little.  So I made a Walnut and Shallot Dressing to add to the broccoli.  Delicious!  And you really could add it to any veggie for a little dressed up flavor.

Broccoli with Walnut and Shallot Dressing

Pieces:

  1. one head of broccoli, chopped so only the heads remain
  2. sprinkle of sea salt and black pepper
  3. 2 tbsp. oil
  4. 3 tbsp. white wine vinegar
  5. one quarter tsp. chopped garlic
  6. one quarter tsp. chopped shallot
  7. one quarter cup chopped walnuts
  8. 1 tbsp. agave sweetener

Process:

  1. On a large cookie sheet, add the broccoli and salt and pepper.  Roast at 375 degrees for about 20 minutes, until the edges start to crisp.
  2. While the broccoli is cooking, combine the oil, vinegar, garlic, shallots, walnuts, and agave in a small bowl.
  3. When the broccoli is done cooking, smother it with the dressing and toss to combine.
  4. Serve hot.

Happy Allergy Free Eating!

 

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Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

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Let your fruits and veggies mingle!

Seriously, the fresh fruit this time of year is unbelievable.  For someone who eats fruits and veggies with every meal, the different varieties available now are bliss.  In fact, I have gotten so excited about fresh fruit and veggies, that I have been letting them mingle together in salads.  Here are my top three summer fruity salads:

Number Three: Nectarine, Cranberry, Pine Nut Salad

Over salad lettuce, I tossed some craisins (although, if I had more time, I would have used fresh cranberries), sliced nectarines, and pine nuts.  For a more savory salad, use arugula instead of salad lettuce.

Number Two: Pear and Walnut Salad

Over salad lettuce, I sprinkled sliced pear and chopped walnuts.  A great crunch combination.

Number One: Tomato, Basil, Watermelon Salad

My personal favorite.  I chopped very ripe yellow tomatoes, freshly cut watermelon, and fresh basil and layered the ingredients.  No lettuce needed.  An unexpectedly delicious combination!

All salads were topped with just simple olive oil and balsamic vinegar, but you could certainly get more creative with the dressing.  That is what’s great about salads… you can’t really mess them up.  Just find your favorite combination!

Happy Allergy Free Eating!

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Kitchen Sink Pesto

A little of this, a little of that… one last bite of this, one last bite of that… that is what my fridge looked like by the end of the week.  I had some herbs that needed to be used, so I made Kitchen Sink Pesto.

Pesto can be made with any combination of herbs and nuts.  Usually, it is made with basil and pine nuts.  I looked in the fridge and found basil, cilantro, mint, walnuts, and almonds.  So why not make pesto and use them all?

In my mini cuisinart, I put the leftovers… a few large bunches of basil, a few tablespoons of cilantro, a couple tablespoons of mint, about a half cup of walnuts, a half cup of almonds, and even a half of an avocado (definitely added to the creaminess!).

 

I then added a couple tablespoons of olive oil as well as some chicken broth (so it wasn’t so oily and unhealthy).  Add some lemon juice, salt, pepper, and chop on high until smooth.  At the very end, I added a few tablespoons of pasta water to thicken it.  Ta da!  Perfect Kitchen Sink Pesto!

Love that Cuisinart.

Yum!

Happy Allergy Free Eating!

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