Summer Corn Salad Dressing

I came across a variation of this salad dressing (or sandwich spread or veggie dip) recipe in a magazine and loved how it tastes like summer.  It is super easy to make and will last about 3 days in the refrigerator.  I typically use it over a salad of some sort and my husband likes to use it as a spread for sandwiches.  It goes really well drizzled over steak or in a steak salad.

Ingredients:
1 cup fresh corn kernels (from about 2 medium sized ears)
1 clove garlic, sliced
1/4 cup oil of choice (I use sunflower)
1/2 cup grated Parmesan cheese (I usually adjust this down just a bit)
3 tablespoons white wine vinegar
pinch of salt
2 tablespoons water + more if needed
3 tablespoons chopped fresh basil

In a blender add all ingredients and blend until completely smooth.  If the mixture is too thick for your taste add water, one tablespoon at a time, and blend again.  Enjoy!

White Bean, Tuna, and Arugula Salad

These days, if it takes longer than 20 minutes to throw together then I am not making it.  It is so hard to find easy yet fresh and healthy recipes!  I am a huge Giada De Laurentiis fan and was excited when she recently came out with a new book called Weeknights with Giada.  It is filled with yummy (and easy) recipes most which are gluten-free and easily adaptable.  This one has become one of my favorites because it is great as an easy summer time (no stove or oven necessary) dinner and it also packs up nicely for lunch.  I made a few small tweaks, but Giada really should get the credit here.

Serves 2

Ingredients:
1 box (or 5oz) of baby arugula
1 can cannellini or great northern beans, rinsed and drained
1/2 small red onion, thinly sliced
2 tablespoons capers, rinsed and drained
Zest from 1 large lemon
Juice from 1 large lemon
1-2 teaspoon maple syrup (honey can be used in a pinch)
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 small can of tuna, flaked with a fork into chunks

In a large salad bowl combine the arugula, beans, red onion, and capers.  In a small bowl whisk together the lemon zest, lemon juice, maple syrup.  Slowly whisk in oil until smooth and season with salt and pepper to taste.  Pour dressing over the salad and toss until well coated.  Add the tuna and toss to combine.  Enjoy!

My favorite (gluten-free) things

Some friends and family have been telling me to post some of my favorite grocery store items on my blog.  I resisted because I made this blog to post recipes, but then thought - what the heck.  It is my blog and I can do whatever!  So by request, here is my typical grocery list for tried-and-true gluten-free items (and believe me, I have tried A LOT).  I try hard not to buy anything that is highly processed since gluten-free foods seem to be more processed versions of the gluten version with more sugar, fat, and unrecognizable ingredients, but it is hard not too when I am really craving something.  This list is definitely not exhaustive, so feel free to check back.  I will update this post often.  Please do share your favorite gluten-free products with me as well!

Grains, Beans & Cereal:
Mesa Sunrise Cereal by Natures Path
Buckwheat Wildberry Frozen Waffles by Natures Path
Bob's Red Mill Organic Creamy Buckwheat Cereal
Erewhon Organic 100% Whole Grain Cereal
TruRoots Sprouted Bean Trio
Trader Joes steamed lentils (add some vinegar and oil and some chopped raw veggies and you have a meal)
Glutenfreeda instant oatmeal (great for travelling!)
Canyon Bakehouse 7-grain and raisin bread
Rudi's breads
Bionaturae penne pasta
Quinoa
Millet
Polenta

Flour:
Pamela's all-purpose flour
Buckwheat flour (I usually mix this (50/50) with the Pamelas for quick breads, cookies, pancakes, etc.)
Cup4Cup Gluten-Free Flour (expensive, but so worth it!), great for baking

Snacks/treats:
Anything from Mariposa bakery
Wow Baking Company baked treats
Lara bars
Kind bars - the nuts and spices line are all less than 5 grams of sugar!
The Good Bean chickpea snacks
Crunchmaster multi-seed crackers
Blue Diamond Artisan Nut-Thins
Blue Diamond Pecan Nut-Thins
Late July Gluten-Free Chips

Healthier Nachos

Sometimes I get a craving for some greasy nachos and some beers.  When I first started dating my husband we had many conversations over nachos and beer at bars all over SF and Oakland.  We shared a love for nachos.  I can't have the beer (sigh) anymore, but I can make a healthier version of those greasy nachos at home.  I wouldn't go so far as to say they are healthy, but they are certainly healthier...and taste pretty good if I don't say so myself.  Enjoy!

Serves 2-3

Ingredients:
1/2 bag of tortilla chips (gluten-free)
1/2 cups of black beans, rinsed and drained
3/4 cup of grape tomatoes, cut in half
1/2 cup sweet corn (fresh or frozen)
2 cups or romaine lettuce, shredded
1/2 of an avocado, diced small
3/4 can of black olives
Shredded cheese of your choice (optional)
Pickled jalapenos to taste
Jar or container of your favorite salsa

Preheat oven to 400 degrees F. Puree beans in a food processor with 1/4 of the salsa. Combine until thick and chunky. Lay out chips on a baking sheet. Layer on the bean puree. Sprinkle corn, tomatoes, olives, and cheese (if using) on top. Heat in oven until the cheese melts (10 minutes or so) Remove nachos from the oven. Add lettuce, avocado, jalapenos, and more salsa if you would like.

Almost Minestrone Soup

This vegetarian soup is hearty, quick to make, and uses a lot of ingredients you will probably have on hand.  I love it served with a gluten-free crostini from Mariposa Bakery and some grated Parmesan on a cold winter night.  It is great after work since the prep is about 20 minutes at the most!  I have been using diced Pomi tomatoes in my soups lately, which come in a cardboard container (instead of a can) to get away from the BPA.  Canned tomatoes apparently are always in cans that contain BPA due to their high acidity.  The only downside is that the Pomi tomatoes are not organic.  You can never really win on all fronts!  I believe that Trader Joes uses BPA-free cans for their beans so I have been buying my canned beans from them.  I always mean to use the dried beans, but since I am always cooking in a hurry these days I always end up popping open a can.  Anyway, back to the soup.....

Serves 4-6

Ingredients:
2 Tablespoons extra-virgin olive oil
2 Large or 3 medium carrots diced small
1 Medium yellow onion, diced small
1/2 Head large or small head of green cabbage, chopped
3 Garlic cloves, minced
1 Teaspoon dried thyme
Coarse salt and ground pepper
1 Can cannellini beans, rinsed and drained
1 Can red kidney beans, rinsed and drained
1 can diced tomatoes (or one box)
4 Cups low-sodium vegetable broth
1/2 cup chopped fresh parsley
grated Parmesan, for serving

In a large pot, heat oil over medium-high.  Add carrots and onion, cook until onion is translucent (about 5-6 minutes).  Add garlic and thyme, season with salt and pepper, and cook about 3 additional minutes.  Add beans, tomatoes, cabbage, parsley, and broth.  Bring to a boil and then reduce heat, simmering until vegetables are tender (about 25-30 minutes).  Serve in bowls and add Parmesan (and crostini!) if desired.

Black Bean & Sweet Potato Tacos

This colorful and healthy recipe is one of my favorites in the fall and winter months and is not only vegetarian, but gluten and dairy free as well.  It also tastes great as tostadas or as filling in a burrito if you can handle flour tortillas.

Serves 4

Ingredients:
2 medium/large sweet potatoes peeled and cut into small cubes
Approximately 2 tablespoon olive oil
1/4 cup diced yellow or sweet onion
Juice of 3-4 limes
2-2 1/2 cups of shredded red cabbage
1-1/2 cups of shredded spinach
1 can black beans, drained and rinsed
1 avocado, diced
1 package of corn tortillas
1 teaspoon ground cumin
Salt and red pepper flakes to taste
Chopped cilantro to taste

Preheat oven to 400 degrees.  Placed sweet potatoes on a cookie sheet and toss with a drizzle of olive oil, salt, juice from one lime or so, and chili flakes to taste.  Bake in oven until potatoes are cooked through and starting to brown (about 40 min) stirring up the mixture once or twice during baking.

While the potatoes are cooking place cabbage and onion, juice from 1-2 limes, and salt to taste, into a bowl.  Toss to combine and let sit.  To cook the beans, heat a small amount of olive oil in a medium saucepan, add onions and cook until translucent (about 3 min).  Add ground cumin and stir until fragrant.  Add beans and juice from remaining lime(s).  Heat thoroughly.

Heat tortillas in microwave or on stove top and serve with a layer of slaw, then beans, then potatoes.  Top with diced avocado, spinach, and cilantro.  Serve with salsa of choice.

White beans and kale in tomato sauce

This recipe came about when I had some leftover kale and tomato sauce in the refrigerator and needed to use them up.   This may be one of the easiest meals or snacks to make and is cheap, healthy and yummy to boot!  These ingredients may already be in your own kitchen.  The dish is great on its own (and gluten-free!), but could also be served over a pasta, other grain, or even toasted bread. 

Serves 2-4

Ingredients:

1 large bunch of kale coarsely chopped and stemmed  (I like lacinato for this recipe)

1 can or 1 3/4 cups of cannellini or great northern beans, cooked

Half a jar or 8 oz of favorite marinara or tomato sauce

Red pepper flakes

Grated parmesan cheese, optional

1-2 Tablespoons olive oil

Heat olive oil in large skillet, medium heat.  Add kale and stir frequently until it just begins to wilt.  Add beans and marinara and mix well.  Heat through and serve or save/freeze for later.  Sprinkle with red pepper flakes to taste and garnish with parmesan cheese if desired.    It is that easy!