Tag Archives: lime

April 14, 2013 · 6:59 pm

Vanilla Pineapple Cocktail

This week is school vacation week and hopefully the real beginning of spring, so I celebrated with a spring cocktail!  Fresh and delicious for those extended sunlight nights.

Vanilla Pineapple Cocktail

Pieces:

  1. 1 oz. vanilla vodka
  2. one half cup pineapple juice
  3. juice of one half of a lime, plus a slice for garnish
  4. 3 drops grapefruit bitters
  5. ice

Process:

  1. Put all ingredients in a shaker and shake it up!
  2. Pour and enjoy.

 

vanilla pine lime cocktailHappy Allergy Free Eating!

 

 

 

 

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March 12, 2013 · 7:34 pm

BBQ Tofu Salad

I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week.  I can put it together in the morning and don’t have to think about it because the prep work is already done.  This week, I made a BBQ Tofu Salad and it was SO good!  If you don’t like tofu, you could easily make this recipe with chicken.  It could also make for a healthy weeknight dinner.

BBQ Tofu Salad

Pieces:

  1. one package of cubed tofu, drained
  2. 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
  3. one can black beans, drained
  4. 1.5 cups frozen corn
  5. 2 tbsp. chili powder
  6. juice of one lime + 2 tsp. for dressing
  7. 2 tsp. lime zest
  8. 5 plum tomatoes (1 for each salad)
  9. one package of spring lettuce mix with herbs (more than enough for whole week)
  10. avocado slices (optional)

Process:

  1. Drain the tofu very well.
  2. In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce.  Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
  3. In another large sauté pan, add the drained black beans and corn.  Add the lime juice, chili powder, and lime zest.  Stir the corn and beans on medium heat for 15 minutes.
  4. To make each salad, make a large bed of lettuce.  Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish).  Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
  5. Enjoy!

BBQ tofuHappy Allergy Free Eating!

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January 6, 2013 · 7:33 pm

Gin Pom and Tonnie

Sigh.  The holidays are over.  A let down and a relief in my book… it is such a busy but exciting time.  I made the journey to North Carolina to visit family and had a wonderful week off.  Besides shopping and laughing, we ate our little hearts out.  My mother is a fabulous cook, and I love watching her in the kitchen.

Here is a brief highlight of what she whipped up:

beef

 

Beef tenderloin with roasted parsnips and carrots

lobster pasta

Fresh lobster over gluten free pasta and homemade sauce

mushroom soup

Gluten and dairy free mushroom soup

pear salad

Roasted pear salad

Recipes to come!  While mom was busy in the kitchen and taunting us with delicious smells, I enjoyed a Christmas cocktail.  I wanted to combine a few different flavors and was very happy with what I came up with!

To make a Gin Pom and Tonnie….in a glass, combine:

  • 1 shot of gin
  • 2 shots of tonic water
  • top off with pomegranate juice
  • a lime wedge

gin pom ton

 

Hope this helps you decompress after the holidays, while still enjoying a little red and green 🙂

Happy Allergy Free Eating!

 

 

 

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September 18, 2012 · 7:49 pm

Put the Lime in the Coconut… Cocktail

In a last ditch effort to say goodbye to summer while the last few warm winds sweep through, I dreamt of a Goodbye Summer Cocktail with coconut and lime.  It tastes like an island!  At least I know I can make these and put little umbrellas in them to take a break from the coming winter weather.

Put the Lime in the Coconut… Cocktail

In a glass, combine:

  • 2 shots vanilla vodka
  • 1 tbsp. coconut syrup (or coconut rum)
  • one slice of lime, with a little squeeze
  • top off with zero calorie lemon lime soda
  • a couple ice cubes

 

Goodbye summer!

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October 4, 2011 · 5:35 pm

Drunken Stuffed Peppers

I love Mexican flavors and cooking, but flour tortillas and cheese and sour cream are my worst enemies.  So, to bring some of my favorite Mexican flavors into my kitchen, I made Drunken Stuffed Peppers… a little tequila and lime flavoring definitely did the trick!

Pieces:

  1. 3 large green peppers
  2. 2 tbsp. olive oil for misting
  3. 1 lb. ground sirloin (hamburger) meat
  4. one half of an onion, chopped
  5. 2 cans chopped tomatoes with spicy chilies in them
  6. 2 shots tequila
  7. juice of one lime
  8. 2 tbsp. cumin
  9. 2 tbsp. smoked paprika

Process:

  1. Cut the peppers in half, lengthwise, so they look like bowls.
  2. Lay the peppers on a large cookie sheet and spray lightly with oil.  Bake at 400 degrees for about 30 minutes, until fork tender.
  3. In a large saute pan coated with cooking spray, add the meat and chopped onion.  Stir it for a few minutes until the meat starts to brown.
  4. Add both cans of spicy chopped tomatoes, tequila, lime juice, cumin, and paprika.
  5. Stir for a few more minutes, until the meat is cooked through.
  6. Scoop the meat into the pepper bowls and broil for a few minutes.  You may need to drain some of the liquid from the meat or use a slotted spoon.
  8. Serve hot… and with a margarita!

 

Later in the week, I even used the filling on top of a salad with some corn and spicy dressing!

 

Happy Allergy Free Eating!

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