Salad of Warm Smoked Fish

Salad of Warm Smoked Fish
with Blueberries, Avocado, Walnuts & Greens
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

Honey-Chia Dressing

  • 3 Tbsp extra-virgin olive oil 1 Tbsp white wine vinegar 1 tsp honey
  • 1 Tbsp chia seeds
  • Good pinch salt

Salad

  • 2 handfuls each arugula, baby spinach leaves, and baby kale, washed and dried
  • 1 small red onion, halved and thinly sliced
  • [q:3 3⁄4] oz blueberries
  • 1 avocado, peeled, pitted, and diced
  • 8 oz warm smoked salmon, flaked
  • 12 walnuts, halved, toasted, and roughly chopped
  • Edible flowers, chives, or wild garlic flowers to garnish (optional)
Directions
  1. Whisk ingredients for dressing together.
  2. Put greens into a bowl. Sprinkle with dressing. Add onion and blueberries. Toss gently to coat. Pile onto a serving plate. Sprinkle with avocado, warm smoked fish, and walnuts on top. Fork up gently.
  3. Garnish with edible flowers, if desired.
Nutrition Info
368 Calories, 15 g Protein, 13 mg Cholesterol, 16 g Carbohydrates, 6 g Total sugars (1 g Added sugars), 7 g Fiber, 29 g Total fat (4 g sat), 496 mg Sodium, [nutrition:5] Vitamin B12, Vitamin D, Vitamin K, [nutrition:3] Vitamin B6, Phosphorus, [nutrition:2] Vitamin B3 (niacin), C, E, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc

Pineapple and Jicama Salad

Pineapple and Jicama Salad
with Cilantro Vinaigrette
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp white wine vinegar
  • 1 Tbsp minced shallot
  • [q:1/4] cup chopped fresh cilantro
  • [q:1/4] tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 cup salad greens
  • 1 cup cubed, peeled fresh pineapple
  • 1 small jicama, peeled, cut into 3-inchlong matchstick strips
    • A small jicama is about the size of a potato.
    • If jicama is not available, you can substitute turnip, radish, or water chestnuts.
Directions
  1. Whisk oil, lime juice, vinegar, shallot, cilantro, cumin, and salt and pepper to taste in a small bowl. Transfer mixture to a small transportable container with a lid.
  2. Toss salad greens, pineapple, and jicama together in a large transportable container with a lid.
  3. Right before serving, toss pineapple and jicama salad with cilantro vinaigrette.
Nutrition Info
179 Calories, 1 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 14 g Total fat (2 g sat), 298 mg Sodium, [nutrition:4] Vitamin C, [nutrition:1] Vitamin E, Vitamin K

Detox Salad

Detox Salad
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients

Dressing

  • [q:1/2]-inch piece of fresh ginger root
  • Juice of 2 large oranges
  • [q:2 1/2] fl. oz non-pasteurized apple juice
  • [q:1 1/2] fl. oz lime juice

Salad

  • 6 carrots, peeled and grated
  • 3 medium beetroots (beets),
  • peeled and grated
  • 1 small fennel bulb, very thinly sliced
  • 2 oz mixed bean sprouts
  • [q:3 1/2] oz sultanas (golden raisins)
  • 1 oz sunflower seeds, toasted
  • 1 oz pumpkin seeds, toasted
  • 2 fl. oz extra-virgin olive oil
  • Handful of cilantro leaves, to garnish
Directions
  1. To make dressing, peel and finely dice ginger. Using the flat side of a knife, press down on ginger pieces to release any excess juice. (Alternatively, if you have a juicing machine, peel and juice ginger.) Put diced or juiced ginger into a small jar along with remainder of dressing ingredients, pop jar’s lid on, and shake well.
  2. Assemble all salad ingredients in a large mixing bowl. Toss together well. Drizzle over dressing and serve, garnished with cilantro leaves.
Nutrition Info
274 Calories, 5 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 24 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (2 g sat), 101 mg Sodium, [nutrition:5] Vitamin A, [nutrition:4] Vitamin C, [nutrition:3] Vitamin K, [nutrition:2] Vitamin B6, E, Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium, Zinc

Maple Salmon Bites

Maple Salmon Bites
Prep Time
15 minutes
Number of Servings
Serves 3
Ingredients
  • [q:1/2] tsp Dijon mustard
  • 2 Tbsp pure maple syrup
  • 2 Tbsp gluten-free tamari or coconut aminos
  • [q:1/4] tsp red pepper flakes
  • 1 (2 inch) piece peeled fresh ginger
  • 3 cloves garlic, peeled
  • 1 lb wild salmon, cut into 2-inch cubes
  • 1 tsp smoked paprika
  • [q:1 1/2] Tbsp ghee, divide
Directions
  1. Preheat oven to 275°.
  2. Make sauce: in a small bowl, combine mustard, maple syrup, tamari, and red pepper flakes. Grate ginger and garlic directly into bowl. Stir well to combine.
  3. Place salmon in a large bowl. Sprinkle smoked paprika on fish and massage until coated.
  4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the ghee to skillet. Add fish, skin side down, to pan, dividing it into batches, if necessary, to avoid crowding skillet. Cook for 1 minute.
  5. If cooking in batches, remove fish from pan. Add more ghee, if necessary, and brown second batch of fish. Continue until all salmon has been cooked.
  6. Add all fish back to pan and lower heat to medium. Pour sauce into pan and stir to coat fish. Cook for 1 minute. Transfer pan to oven and cook for 4 to 5 minutes, or until cooked through.
Nutrition Info
421 Calories, 33 g Protein, 100 mg Cholesterol, 11 g Carbohydrates, 8 g Total sugars (8 g Added sugars), 1 g Fiber, 27 g Total fat (9 g sat), 772 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin A, Folate, Magnesium, Potassium

Single-Serving Key Lime Pie

Single-Serving Key Lime Pie
Prep Time
30 minutes
Number of Servings
Serves 5
Ingredients
  • [q:1/2] cup raw macadamia nuts
  • [q:1/2] cup raw pecans
  • 1 date, pitted
  • Pinch of sea salt
  • [q:1/2] cup fresh lime juice (either Key limes or regular limes work)
  • 1 medium-sized avocado, peeled, pitted, and cubed
  • 1 Tbsp raw honey or pure maple syrup
  • 2 Tbsp coconut cream
  • [q:1/4] tsp vanilla extract
  • 2 Tbsp coconut butter
  • [q:1/4] tsp spirulina powder (optional)
  • [q:1/2] cup cold heavy cream or coconut cream
  • [q:1/2] tsp vanilla extract
Directions
  1. In a food processor or blender, combine macadamia nuts, pecans, date, and salt. Blend until nuts are finely chopped and have combined with date. Mixture should be crumbly but stick together when you press it together in your hand. Divide mixture equally among five 4-ounce Mason jars, using clean hands or back of a spoon to push it down into a solid crust.
  2. In a clean blender or food processor, combine lime juice, avocado, honey, coconut cream, and vanilla. Blend for 20 to 30 seconds, or until just mixed. Add coconut butter and spirulina powder (if using), and then blend until smooth and fully combined. Divide mixture equally among jars.
  3. Make homemade whipped cream topping: In a large bowl or bowl of a stand mixer, combine heavy cream and vanilla. Use electric hand mixer or stand mixer fitted with whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide mixture equally among jars.
  4. Seal each jar with a lid and store in fridge for 3 to 4 days. To freeze, store in freezer for up to 3 months. When ready to serve, thaw in fridge until soft.
Nutrition Info
Made with honey and coconut cream: 402 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 6 g Fiber, 37 g Total fat (12 g sat), 241 mg Sodium, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc

Slow Sunrise Hash

Slow Sunrise Hash
Prep Time
4 hours
Number of Servings
Serves 4
Ingredients
  • 2 cups peeled and cubed butternut squash
  • 2 cups halved or quartered Brussels sprouts
  • [q:1 1/2] Tbsp avocado oil, divided
  • 1 garlic clove, minced
  • Juice of [q:1/2] lemon, plus more for serving
  • 1 tsp dried rosemary, plus more for serving
  • [q:1/4] tsp smoked paprika
  • Salt and ground black pepper, to taste
  • 1 small zucchini, sliced
  • 1 cup halved cherry tomatoes
  • 1 cup baby spinach
  • Chopped avocado, for serving (optional)
Directions
  1. Place squash, Brussels sprouts, 1 tablespoon of the oil, the garlic, lemon juice, rosemary, paprika, and salt and pepper into a slow cooker. Stir to combine and cover. Cook on low for 3 to 4 hours or on high for 1 to 2 hours, until butternut squash is fork-tender.
  2. Mix in zucchini, tomatoes, and spinach. Add remaining [q:1/2] tablespoon of oil if needed. Cover and cook on low for an additional 30 minutes, or until zucchini is fork-tender and spinach has wilted. Top with more rosemary, fresh lemon juice, or chopped avocado, if desired.
Nutrition Info
With chopped avocado: 197 Calories, 4 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (2 g sat), 315 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Phosphorus, Potassium

Loaded Vegetable Miso Soup

Loaded Vegetable Miso Soup
Prep Time
40 minutes
Number of Servings
Serves 2
Ingredients
  • [q:3/4] lb kabocha squash (about [q:1/4] kabocha)
  • 1 turnip, peeled
  • 4 cups instant awase or kombu dashi
  • 1 carrot, cut into [q:1/4]-inch rounds (about 1 cup)
  • [q:1/2] white or yellow onion, thinly sliced (about 1 cup)
  • 2 oz shiitake or oyster mushrooms, halved and sliced or torn into [q:1/2]-inch pieces (about 2 cups)
  • 3 lacinato kale leaves, stemmed and torn into bite-size pieces (about 2 cups)
  • 3 Tbsp gluten-free miso, plus more to taste
Directions
  1. Halve kabocha quarter through stem into two wedges. Cut each wedge crosswise into [q:1/4]-inch-thick slices. You don’t need to peel the kabocha; just remove any gnarly bumps with a sharp knife.
  2. Cut turnip into quarters through stem, and then cut each quarter crosswise into [q:1/4]-inch-thick slices.
  3. In a large pot, combine kabocha, turnip, dashi, carrot, onion, and mushrooms. Bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are tender, 4 to 6 minutes. Add kale and cover pot. Cook, covered, until kale is wilted, 1 to 2 minutes. Remove pot from heat.
  4. Place miso in a small bowl. Ladle some hot dashi into the bowl and stir to completely dissolve miso. Pour dissolved miso into pot. Stir to combine, and then taste soup and add more water or miso, as desired.
  5. Serve immediately. Soup will keep in an airtight container in the refrigerator for up to one day. To reheat, gently warm soup in a pot over low heat, being careful not to boil miso.
Nutrition Info
238 Calories, 10 g Protein, 0 mg Cholesterol, 49 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 10 g Fiber, 3 g Total fat (1 g sat), 1,411 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, [nutrition:4] Vitamin B2 (riboflavin), Vitamin B6, Calcium, [nutrition:3] Iron, Phosphorus, Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Potassium, [nutrition:1] Vitamin E

Pumpkin Risotto

Pumpkin Risotto
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] lb fresh pumpkin
  • 3 cup low-sodium chicken broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup Arborio rice
  • 1 shallot, minced
  • [q:1/2] cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves, chopped 
Directions
  1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
  2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
  3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
  4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
  5. Serve immediately, garnishing each serving with chopped sage
Nutrition Info
358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, [nutrition:5] Folate, [nutrition:3] Vitamin B3 (niacin), Phosphorus, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Calcium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc

Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

Soy Milk Mayonnaise

Soy Milk Mayonnaise
Prep Time
15 minutes, plus 15 minutes sit time
Number of Servings
Serves 8 (makes 1 cup)
Ingredients
  • [q:1/4] cup soy milk, at room temperature
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp flaky sea salt
  • [q:1 1/2] tsp rice vinegar
  • Generous [q:3/4] cup neutral oil
Directions
  1. In a deep bowl with a narrow bottom, combine soy milk, mustard, salt, and vinegar. Leave for 15 minutes to thicken.
  2. Using a hand blender, process to combine. Continue blending and add oil in small dollops at a time until all oil has been added and mayonnaise is stiff.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 21 g Total fat (2 g sat), 70 mg Sodium
Subscribe to gluten-free