Tag Archives: basil

Ketchup and Mustard Meatballs!

Yep, you read that right!

I haven’t made meatballs and tomato sauce in a while, so I gave it a whirl this week.  I made my mom’s simply fantastic homemade sauce recipe, and paired it with homemade meatballs that had a little zing to them… ketchup and mustard.  End result?  Delicious!  I think the ketchup and mustard held the meatballs together really well, and the flavor was great.  Then, I served the sauce and meatballs over gluten free pasta and to a very hungry stomach!

Mom’s Simply Fantastic Sauce


  1. 2 cans fire roasted tomatoes (Mom actually likes San Marzano tomatoes)
  2. 1 tbsp. chopped garlic
  3. 1 tbsp. sugar
  4. 1 tbsp. olive oil
  5. 2 tbsp. tomato paste
  6. one half of an onion, chopped into fine pieces
  7. 3 tbsp. chopped basil (or 1 tbsp. dried)
  8. salt and pepper to season
  9. 2 tbsp. pasta water (added at the end)


  1. Combine all ingredients (except pasta water) in a large roasting pan.
  2. Roast at 375 degrees for at least one hour.
  3. Add 2 tbsp. pasta water at end to thicken.
  4. This will give a chunky sauce.  Pulse with a blender or hand mixer if you want a smoother sauce.
  5. Serve over pasta and meatballs.


Ketchup and Mustard Meatballs


  1. 1.25 pounds ground meat (I used a beef and pork mix)
  2. one third cup gluten free bread crumbs
  3. 1 egg (or equivalent)
  4. 2 tbsp. chopped dried parsley
  5. 1 tbsp. ketchup
  6. 1 tbsp. dijon mustard
  7. salt and pepper to taste


  1. Combine all ingredients in a large bowl.  Mix together with hands.
  2. Using small pieces of mixture, roll into bite sized balls.
  3. Place balls into a pyrex dish, leaving space in between each ball.  About 11-13 will fit.
  4. Microwave on high 5-6 minutes, until cooked through. (This eliminates frying… or you can cook them in the sauce, or on a baking sheet)
  5. Repeat until all mixture is used up.
  6. Serve with Mom’s Sauce and gluten free pasta.

Happy Allergy Free Eating!






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Squeezing out the last bit of summer…

We all know that fruit and veggies have become a major staple in my diet.  The end of summer marks the dwindling of fresh fruits and veggies and their peak seasons, so I have been trying to make summer last as long as possible.  That means as many fruit and veggie recipes that I can make before the days shorten into fall…

A recent conversation with a friend, about food of course, left us comparing cucumber salad recipe ideas.  She uses balsamic vinegar and I use rice vinegar.  My mouth watering, I of course had to come home and make some cucumber salad to go with my summer tomato basil burgers on the grill pan.

Crunchy Cucumber Salad


  1. 1 half of a cucumber
  2. One quarter of a red onion
  3. 2 tablespoons lemon juice
  4. 2 tablespoons rice vinegar
  5. One half teaspoon sugar
  6. Salt and Pepper for seasoning
  7. 2 basil leaves for garnish



  1. Slice the washed cucumber on a mandolin so the slices are thin.  Leave the skin on, that is where all the nutrients are!
  2. Finely chop the red onion into your favorite bite size pieces.
  3. Over the cucumber and red onion, add the lemon juice, rice vinegar, sugar, salt, pepper.  Toss to combine.
  4. Garnish with chopped basil leaves.

Happy Allergy Free Eating!  Enjoy the final days of summer.

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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.


Happy Allergy Free Eating!

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My Big Fat Greek Salad

Salads have become my lunch routine.  I especially love a big salad at a restaurant not only because someone else made it, but also because there are all kinds of great ingredients beyond just lettuce and tomato.  So this week, I decided to be my own restaurant.  I made a Summer Greek Salad for my lunches… I added strawberries and basil for some summer flavor.  (And no feta cheese, of course… but honestly, I didn’t really miss it because of the other flavors.)

Summer Greek Salad

(You can really take your liberties here with your favorite ingredients… my measurements are just approximations!)

A bunch of your favorite lettuce (I prefer Olivia’s Organic Lettuces)

Some chopped grilled or baked chicken

One quarter cup chickpeas

Some chopped up cucumber

5-6 kalamata olives

One half cup chopped up strawberries

A few torn basil leaves

For the dressing, combine 3 parts red wine vinegar to 1 part olive oil, chopped garlic, oregano (and any other of your favorite herbs), the juice of one half of a lemon, salt, and pepper.

Toss to combine, and enjoy!

Happy Allergy Free Eating!

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