Tag Archives: Dairy-free

Italian Flavors abound!

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I’ve really been craving Italian flavors lately, WAIT…I think I’m craving the idea of Italian flavors (meaning, dimly lit authentic little Italian restaurant, good red wine, Frank Sinatra, cheese, and garlic). What’s awesome about this health journey I’m on is recognizing the flavors OR ideas (in my brain) that I’m craving, appreciating them, and understanding what they mean so I can satisfy them in a healthy way. Amazing the very, very close relationship between your gut and your brain. That’s a whole other post.

These cravings were the inspiration for my creation last night: Artichoke Olive Pasta.

Artichoke Olive Pasta

  • Roasted spaghetti squash
  • 1 can/jar artichoke hearts
  • 1 small or 1/2 large can whole pitted black olives
  • 1/2 a diced white onion
  • Tropical Traditions Coconut Oil
  • Herbes de Provence
  • Garlic powder
  • Kosher salt/pepp
  • Olive oil

I had pre-roasted spaghetti squash in the fridge, which made this dish super quick. I squeezed the water out of the artichoke hearts over a colander (they don’t need to be “pretty” so I literally smash them up in my hand). I melted about 1 TBSP of coconut oil in a sauté pan, and added the diced onion, sprinkling with garlic powder, kosher salt/pepp. After about 5 minutes, I added the squeezed artichoke hearts and continued stirring so they could warm up. Last, I added the black olives, which I’d sliced in half lengthwise. I turned the heat down low to keep everything warm, and microwaved a pile (yes, a big pile) of spaghetti squash. once the squash was warm, I generously sprinkled with Herbes de Provence, and a drizzle of olive oil (to add to the Italian flavor). Then I added my artichoke olive stir-fry, and voilà! Italian flavors abound!

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Carrot Ginger Bisque

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I decided to call it bisque instead of soup, it has that thick, velvety texture of a good bisque. This was inspired by the purchase of my new kitchen appliance, my immersion blender. A simple, nutrient packed, flavorful recipe. Dairy, sugar and nightshade free. The pears really added a nice sweetness to it, that took the place of maple syrup or honey.

Ginger Carrot Bisque

  • 6 large carrots, sliced
  • 1/2 a diced red onion
  • 10 cups water (don’t worry, it’s not watery)
  • 2 bosc pears, peeled and cut
  • 2 TBSP Tropical Traditions Coconut Oil
  • Juice of 1 lemon
  • 2 TBSP fresh grated ginger
  • Garlic powder
  • Sea salt
  • Black pepper
  • Cinnamon
  • Cloves

I started by boiling 8 cups of hot water in a stock pot. Once it came to a rolling boil, I added the carrots and red onion. I let these two boil until they were soft, about the same time the water had completely evaporated. It doesn’t matter how soft/mushy they get, because they’ll be puréed anyway. I added the remaining 2 cups of water, pears and coconut oil, and used my new immersion blender to purée, all the while, keeping it on very low heat. Once everything was puréed, I added the remaining ingredients, all spices (without measurements) were to taste, so experiment with how garlicky/clove-y you want it. I let it simmer for about 30 minutes, and done!DSC_0191

So filling, hearty, and comes to work with me for lunch, very easily 🙂

Stir-fry, Asian Style!

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I love stir-fried veggies, all different kinds. Throw them in a pan, let them cook and eat. So easy. I have been craving an Asian style flavored stir-fry, without the soy/sodium, so I threw one together last night (also inspired by the veggies that needed to be used).

Asian Stir-Fry

  • Veggies of your choosing
  • Chopped garlic cloves
  • Dried ginger
  • Kosher salt/pepp
  • Coconut oil
  • Coconut aminos

I started by melting a little coconut oil in the pan, and adding the more firm veggies-chopped garlic and onion. I sauteed until half-way cooked, then added the two kinds of zucchini and mushrooms. I seasoned with kosher salt/pepp/dried ginger, and let cook:DSC_0113It didn’t take long until they were done, so I threw them in a bowl and tossed them in coconut aminos, a substitute for soy sauce. Lower in sodium, organic, gluten free, non-gmo, dairy free, soy free, etc. It satisfied the craving without being over-powering.DSC_0115