Vegan Ranch Kale Chips

Our little man is teething, I think. Poor baby. He had at least an hour of uncontrollable fuss yesterday until I finally decided to dope him up with some ibuprofen. Not a big fan of pain meds, but I would much rather do that than the tooth numbing tablets that have resulted in babies choking. I also rubbed his gums with my finger. He settled down right away and was leaning into it like a dog when you scratch their ears. I just pictured him going, “Oh yah! That’s the spot, Mom.”

Today, we are going to have a play date with one of Mason’s old classmates. We switched his daycare center and one of the tough things was leaving his old friends behind. Well, luckily when I was out on a run I ran into the mom and dad of Mason’s old bestie! We are going to start having more play dates for the kids. They haven’t seen each other in 6 months so it will be interesting to see if they remember each other and what they do when they see each other for the first time again :)

Now, on to my snack attack. I love kale chips and I have been looking for a little variety in my kale chip addiction, I decided to switch up my ‘Cheesy’ Garlic Kale Chip recipe by making a vegan ranch version. The spicier and cheesy version is still my favorite, but this recipe is also very good and especially for those who look ranch dressing! 

Vegan Ranch Kale Chips
Serves 12
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Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Ingredients
  1. 8 C Kale or 2 Large Bunches
  2. 1/2 C Nutritional Yeast
  3. 1/4 C Olive Oil
  4. 1/2 C Water
  5. 1 1/2 C Hummus
  6. 1 tsp Onion Powder
  7. 1 tbsp Salt
  8. 2 C Cashews, raw
  9. 1 Lemon, juice
  10. 1 tbsp Garlic, finely chopped
  11. 2 tbsp Chives, chopped
  12. 1 tbsp Basil, chopped
  13. ¼ tsp Pepper
Instructions
  1. Tear off the kale leaves from the tough inner stems. The kale will shrink in the dehydrator to about half of its original size, so keep the leaves between 1 1/2 to 2 inches wide. Place the leaves in a large bowl.
  2. For the non-dairy ranch sauce, add the remaining ingredients to a high-powered blender. Puree ingredients together until the sauce resembles a cheese sauce.
  3. Pour the ranch sauce over the kale and mix together until it covers the leaves evenly.
  4. Add the kale in a single layer onto the dehydrator trays. Dehydrate the kale at 135 degrees for 10-12 hours.
http://barerootkitchen.com/
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Paleo Noodle Lasagna

You may have noticed that my blogging activity has decreased over the last month. The main reasons for my absence is nothing has tasted good for the last 14 weeks. Many things like salad greens repulse me beyond belief and I am VEGGIE LOVER!

Oh, the joys of being pregnant! So, because I have been eating very bland and boring things repetitively, I have not mustered up the creativity to actually put something on her that is BLOG WORTHY! 

Until today…….

I actually had a craving for lasagna, but the real deal. I didn’t want to use zucchini noodles, because veggies sound terrible right now and quite frankly as much as I love my Beef Zucchini Lasagna recipe it really only tastes good fresh. I am a leftover SNOB and I just can’t get myself to eat this dish after the first day. 

SO…..my husband can’t tolerate rice (it flares up his arthritis symptoms, leaving out rice noodles) and cannot have corn yet (leaving out corn noodles), but he is now okay with tomatoes, peppers and almonds. HOLLER, HIP-HIP-HOORAY, because this makes meal time way less restrictive. Anyway, I researched how to make fresh almond flour noodles and found a fabulous recipe from Brittany Angell for the noodles in this recipe.

Luke has not been able to reintroduce cheese yet. This was the second challenge on making this dish! Traditional lasagnas are made with ricotta. Oh boy, what to do? Well, I found a great dairy free recipe using almonds. The consistency came out perfect and made this lasagna irresistibly creamy! 

Finally, I topped half of the lasagna with cheese and I really should have only done a 1/4 of it because Luke had half of it gone in two days! More for me, boom!

Oh and I must also mention this dish tastes wonderful fresh out of the oven and heated up the next day in the microwave, which is a major bonus that I was striving for when making this dish.

This is my favorite lasagna I have on my blog. They are all good, but this one just takes the CAKE! 

Paleo Noodle Lasagna
Serves 8
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Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Ingredients
Almond Ricotta Cheese
  1. 1 1/2 C Blanched Almonds, slivered
  2. 1 C Water
  3. 1 Lemon, juice
  4. 4 tbsp Olive Oil
  5. 1 tsp Sweet Basil
  6. 1 1/2 tsp Salt
  7. 1 tsp Garlic Powder
Almond Flour Noodles
  1. 3 C Blanched Almond Flour
  2. 6 tbsp Tapioca Starch (or Arrowroot Powder)
  3. 1/4 tsp Salt
  4. 2 tbsp Psyllium Husk Powder
  5. 2 tbsp Water
  6. 2 Eggs
Spaghetti Sauce
  1. 2 - 25 oz. Jars Marinara Sauce
  2. 2 lb. Grass Fed Ground Beef
  3. 1 1/2 C Red Bell Pepper, chopped
  4. 1 1/2 C Mushrooms, chopped
  5. 1 tsp Sweet Basil
  6. 1 tsp Salt
  7. 1/2 tsp Celery Salt
  8. 2 C Mozzarella Cheese, shredded (optional topping if you tolerate dairy)
Directions
Almond Ricotta Cheese
  1. Place blanched almonds to the blender and cover with water. Allow to soak for at least 3 hours.
  2. Add remaining ingredients and blend together until it forms a creamy ricotta cheese.
  3. If the cheese is to thick add an additional tablespoon of water at a time until it reaches the correct consistency.
Spaghetti Sauce
  1. Brown the grass fed beef until cooked completely. Add in the basil and salt for flavor.
  2. Pour the spaghetti sauce, chopped mushrooms/peppers, hamburger and celery salt into a large sauce pan. Cook over medium low heat for 30-45 minutes until the mushrooms and peppers start to become a little tender. They will finish cooking in the oven.
Almond Flour Noodles
  1. Preheat oven to 400 degrees.
  2. Mix together all ingredients in a bowl with a pastry cutter. The dough will be very thick and hard to combine at the end, but use your fingers to combine if necessary.
  3. Form into a ball, divide into two pieces of dough and roll out between two pieces of parchment paper one section of the dough at a time.
  4. Make sure to roll out into a thin layer (about a 1/16 to 1/8 inch in size). To form noodles cut with a pizza cutter.
  5. Add a layer of pasta sauce to the bottom of a 13x9 pan.
  6. Top with a layer of the almond flour noodles, half of the almond ricotta cheese (spread out evenly across the noodles) and half of the spaghetti sauce.
  7. Repeat with another layer of noodles, ricotta cheese and sauce.
  8. Sprinkle mozzarella over the top of the lasagna (if you can tolerate dairy). Otherwise leave it off and top with aluminum foil.
  9. Bake for 30-35 minutes. Allow to cool for 10-15 minutes before serving.
Adapted from Brittany Angell
Adapted from Brittany Angell
http://barerootkitchen.com/
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Herb Roasted Turkey

I had all intentions on getting my herb roasted turkey recipe onto my blog before Thanksgiving. However, life got extremely busy and we were not home for the holiday this year, so I apologize for the delay in getting this easy fail proof recipe out to you lovely folks. I guess if you make a bird for Christmas (some do) then here you go! 

I know everyone has their favorite ways to cook the bird. Some risk their lives and the vitality of their home by frying it. Even though I know this is probably delicious, I just can’t fathom doing this to a lean and low calorie meat! Or maybe I am just a chicken about getting in front of so much hot grease! Either way I am not a fan of frying the turkey.

Outside of frying, the other alternative is roasting it in the oven. This by far is my preferred method, but then again the preparation of the turkey can be very different. My brother-in-law swears by brining the turkey over night so it stays moist (his turkey is great by the way). I am personally too lazy to go through that much preparation and don’t think it is necessary to get a tasty turkey. Instead I like to create an herb, lemon and olive oil mixture that is spread under the skin of the turkey breasts/legs and then I stuff the inside of the bird with lemon, apple and celery. It is easy and I have been told by several people who do not like turkey (mind you) that my turkey is wonderful.

Now, here we are on the Sunday after Thanksgiving. I asked Luke if he wanted to make our turkey and he said he was game. My response was, “Great, I am game too”. Then I asked the little dude if he was game, there was a slight delay and then a solid, “Nope!” Oh man did Luke and I burst out laughing! Goodness, is hearing a two year say “nope” with so much clarity a HOOT! Oh and I really wanted to take a picture of the turkey after it came out of the oven, but my hubby carved it before I had a chance too. Oops! So, all you get is the carved version over some arugula. 

I also want to mention that yesterday we also went on a REAL choo, choo train ride with Grandpa Byron (my biological father), Grandma Denise (my step mom), Uncle Cody (my brother), and my brother’s wife (Kandi). Santa and Mrs. Claus arrived in the train before we went out on a ride, so Mason was able to, completely against his will, sit on Mrs. Claus’ lap. He refused to sit on Santa’s! LOL. 

Santa

I think his face says it all! “Who are these two strangers and why are you making me sit on their laps!” Despite this he had a very fun time riding in the caboose and playing with the choo, choo train sets. 

Herb Roasted Turkey
Serves 12
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 12-15 lb. Free-range Turkey
  2. 3/4 C Olive Oil
  3. 3 tbsp Garlic, finely chopped
  4. 2 tbsp Fresh Sage, finely chopped
  5. 2 tbsp Fresh Rosemary, finely chopped
  6. 1 tbsp Fresh Basil, finely chopped
  7. 2 tsp Sea Salt
  8. 2 tsp Ground Peppercorns
  9. 1 tsp Italian Seasoning
  10. 1 tbsp Lemon Juice
  11. 1 Lemon, quartered
  12. 1 Apple, quartered
  13. 2 Celery Stalks, cut in large pieces
Instructions
  1. Preheat oven to 325 degrees.
  2. Rub 1 teaspoon of salt and 1 teaspoon of the ground peppercorns inside the turkey cavity. Stuff the cavity with the cut up apples, lemons and celery. This will help retain moisture and will infuse the turkey with these great flavors.
  3. Mix together the olive oil, lemon juice, herbs and spices together in a small bowl. Gently lift up the skin of the turkey breast and legs. Brush the lemon herb mixture under the skin. Brush the remaining mixture over the surface of the breast and legs.
  4. Place the turkey in a large roasting pan. Cover with the roasting pan lid or tightly with aluminum foil. Roast the turkey in the oven for 10-15 minutes per pound or until the internal temperature of the turkey legs reach 165 degrees. It usually takes a free range 12-14 pound turkey roughly 2 1/2 to 3 hours to cook completely (non-free range turkeys take an extra 20-30 minutes longer to cook).
  5. Make sure to baste the turkey with the turkey juices every thirty minutes. Also, after 2 hours 15 minutes of roasting, remove the lid and bake uncovered for 30-45 minutes to brown the turkey.
  6. Remove from the oven, place the lid back on the roasting pan and allow the turkey to set for 20-30 minutes before carving.
Notes
  1. If using frozen turkey, make sure the turkey is completely defrosted. This can be done by letting the turkey defrost in the sink for at least 24 hours or by submerging the turkey in a warm water bath for 3-4 hours. For the warm water bath, you will want to keep draining the water and filling it up with warm water every hour to speed up the defrosting process.
http://barerootkitchen.com/
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Berry Basil Endive Salad

It is 4:05 am and my brain is alive! Whoop, whoop. I learned the hard way in college that instead of staying up late to study for exams and not retain a single thing, that I really need to go to bed and get up at the butt crack of dawn for optimal performance. I mean seriously, I can crack out work projects like no ones business while everyone else is snoozing away! I know people think I am crazy when I say I wake up at 3 am and wake up without an alarm clock (yes no alarm everyday…I haven’t used one in about 3 years). 

Aside from goofy sleep schedule, we are going to the Packers vs. Vikings game on Sunday! Boy am I excited. I LOVE FOOTBALL. OH MY GOODNESS DO I LOVE FOOTBALL. All I can say is GO PACK GO. We are heading to the game at 8:30 to engage in some pregame festivities. Considering my husband emailed me to figure out if Jag Bombs are gluten free (they are by the way) I am guessing I will be the sober cab :) Totally okay! I am not much of a drinker! 

All right enough of my ramblings, let’s get to the salad. Contrary to its name, buckwheat groats are not wheat, do not contain gluten and are technically a seed. When eating Paleo I include them in my diet, but I know some Paleo goers are more strict and have buckwheats and quinoa in the grain category. All I can say is they are really seeds and let you be the judge!

I love buckwheat groats with in a breakfast cereal and on top of salads because they add some crunch! However, make sure you chew them completely or you will pay for it later (aka….gas, enough said). From a health standpoint, the health benefits of buckwheat are:

1) High in fiber – It helps slow down the rate of glucose absorption after a meal, making it a healthy choice for people with diabetes.

2) High in manganese, magnesium, copper, and zinc – These elements are beneficial for strengthening the immune system.

3) Contains all eight essential amino acids – The most important is lysine because it plays a key role in collagen production and is not produced by the human body.

Berry Basil Endive Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Berry Basil Endive Salad
  1. 1 C Sliced Strawberries
  2. 3-4 tbsp Buckwheat Groats or Sunflower Seeds
  3. 1/8 C Golden Raisins
  4. 1/4 C Red Onion, thinly sliced
  5. 3 C Spinach
  6. 3 C Endive
  7. 6-8 Basil Leaves, chopped
  8. 1/4 C Fennel Bulb, chopped
Celery Seed Vinaigrette
  1. 1 Grapefruit, juice
  2. 3 tbsp Maple Syrup
  3. 1/4 C Olive Oil
  4. 2 tbsp Apple Cider Vinegar
  5. 1/2 tsp Salt
  6. 1/2 tsp Celery Seeds
Directions
Berry Basil Endive Salad
  1. Chop ingredients and toss together in a large bowl.
Celery Seed Vinaigrette
  1. Place salad dressing ingredients into a quart sized mason jar. Put on the lid and shake it until combined.
  2. Toss the dressing with the salad immediately before serving. If you are making ahead of time wait to put the dressing on our you will have a wilted mess by the time you want to eat.
Notes
  1. If you cannot find buckwheat groats feel free to substitute for pepitas or sunflower seeds.
http://barerootkitchen.com/
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Blueberry Basil Smoothie

Some days are good, some days are bad and some days you just want to go back to bed until the next day! That was my day yesterday.

My day started out with finding out that my sister’s friend shot her self and is in a coma. Now grant it, I didn’t know her, but I just can’t fathom life being so bad that you would try to leave behind a grieving little brother, parents, family and friends. This got me thinking about my life. I am not suicidal, but some days are so crazy stressful that I become impulsive and get agitated/angry very quickly. I recognize that this could escalate into mental health issues (depression) and am working on simplifying my life to make it less stressful and more enjoyable. Working less and blogging less is what I have come to reduce the hours that I am “working.” Instead I should be resting, reading or napping (I don’t know just something relaxing).

I know, I know I have worked so hard to get to this point with my blog, but I have realized that I need a break. It is hard work developing recipes, taking pictures, writing up posts and getting everything posted via newsletters or social media. In fact it is the most time consuming thing that I have ever done. Maybe that is why I pushed it so hard, challenges fuel me.

So, this brings me to my goal for day 4 of my cleaning eating challenge: eat well and reduce the stress in my life! This means that after writing up the clean eating challenge I am going to limit blogging of new recipes to 1-2 per week (I had been average 4-6). Obviously, when I make a fabulous recipe or do some gluten free/paleo holiday baking I will share it with you, but for the next month I may be a little quiet! 

Blueberry Basil Smoothie
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Ingredients
  1. 5-6 Small Basil Leaves
  2. 2 C Blueberries, frozen
  3. 2 C Cherries, frozen
  4. 1 C Strawberries
  5. 1 C Purple Kale
  6. 2 C Spinach
  7. 2 C Pomegranate Juice
  8. 2 C Water
  9. 1 tsp Honey
  10. 2 Tangerines, peels removed
  11. 2 Bananas, peel removed
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Thai Chicken Basil Curry

We had a wonderful time visiting my sister (Candace) and her husband Tom last weekend. Normally they live up in Alaska, but they come down to Minnesota for a couple weeks every winter. For dinner, my sister made a fabulous Moose (which I have never had before, yummy) curry for dinner. I already had a curry dish planned for day 3 of my post holiday clean eating challenge, so having her meal got my butt moving! Thanks Candace and Tom for inspiration for this dish and hosting us for the weekend!

Now onto this curry dish! For the coconut milk, I recommend trying to find one that only has coconut and water as the ingredients. Other brands add gums and other artificial ingredients that can cause gut irritation. The one I found at my local grocery store, that did not have these additives, is called Savoy. Also, the green curry paste, Mae Ploy, does not have any MSG, preservatives or artificial colors. It is damn tasty too!

All in all this was an incredibly tasty dish!  

Thai Chicken Basil Curry
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Ingredients
Thai Chicken Basil Curry
  1. 1 tbsp Palm Oil Shortening
  2. 2 tbsp Green Curry Paste
  3. 1 Shallot, finely chopped
  4. 1/4 C Lemongrass, chopped
  5. 2 Basil Leaves, chopped
  6. 1 tbsp Fish Sauce
  7. 1 1/2 tsp Salt
  8. 1 C Chicken Broth
  9. 2 C Coconut Milk
  10. 1 tbsp Garlic, chopped
  11. 1 Lime, juice
  12. 1 tsp Turmeric
  13. 6 Green Onions, chopped
  14. 3 C Broccoli, cut in florets
  15. 3 C Shredded Chicken
Sweet Potato Noodles
  1. 2 Sweet Potatoes, spiralized into noodles
  2. 1 tsp Salt
  3. 1 tbsp Palm Oil Shortening
Directions
Thai Chicken Basil Curry
  1. Saute green onions, shallots, garlic, lemongrass and 1 tablespoon of palm oil shortening over medium heat for 2-3 minutes.
  2. Stir in the coconut milk, curry paste, 1 1/2 teaspoon of salt, turmeric, fish sauce, chicken stock and shredded chicken. Bring to a boil and turn down heat to low. Simmer for 30 minutes or until the coconut milk reduces to half.
  3. Add in the broccoli and basil and simmer for another 10 minutes.
Sweet Potato Noodles
  1. Steam for 3 minutes over boiling water.
  2. Remove and saute with salt and palm oil shortening in a pan for another 5-7 minutes or until noodles are tender. You may need to do this in batches depending on how many noodles you have.
  3. Layer the curry sauce on top of the noodles and eat your heart out!
http://barerootkitchen.com/
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No’mato Spaghetti Sauce

Many autoimmune sufferers eliminate nightshades (e.g. tomatoes, white potatoes, peppers, eggplant, etc.) from their diet because it has been found to reduce symptoms of inflammation. Without tomatoes as a base for spaghetti sauce many recipes use beets. If you are like me, you can detect the flavor of beets within a 10 mile radius. In fact, I don’t really like them at all unless they are fried chips! Other than chips, I have tried disguising them in smoothies and sauces, but geez whiz I can still detect those nappy things!

So, while my husband has following the autoimmune diet I decided to dabble in the ‘No’mato Sauce world by creating my own version with cherries as the base. It is WAY BETTER FOLKS! Well, unless you like beets of course :) 

No'mato Spaghetti Sauce
Serves 6
Looking for a recipe for spaghetti sauce that does not use nightshades or beets? This sauce is autoimmune friendly and very delicious!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 6 C Tart Cherries, frozen
  2. 3 Purple Carrots, peeled and chopped
  3. 3 Orange Carrots, peeled and chopped
  4. 1 Yellow Onion, chopped
  5. 3 Stalks Celery, chopped
  6. 2 tbsp Fresh Garlic, chopped
  7. 1 tbsp Fresh Basil, chopped
  8. 1 tbsp Fresh Thyme, stems removed
  9. 1 tbsp Fresh Parsley, chopped
  10. 1 tbsp Fresh Oregano, chopped
  11. 2 tbsp Coconut Oil
  12. 1 tbsp Olive Oil
  13. 1 tsp Pepper
  14. 1 tsp Salt
  15. 1 tsp Turmeric
  16. 1 tsp Onion Powder
  17. 1 tsp Garlic Salt
  18. 1 tsp Celery Salt
  19. 1 Lemon, juice
  20. 1/2 C Water
  21. 1/2 C Cranberry Juice
Instructions
  1. Saute carrots, celery, onion and garlic in a dutch oven or large soup pan with coconut oil until onions are translucent. Will take approximately 8-10 minutes.
  2. Once veggies are tender, add in the remaining ingredients. Bring to a boil and then reduce the heat to low. Simmer on low for 30 minutes.
  3. Pour ingredients into a blender (or use an emulsion blender) and mix until a smooth sauce forms. Add an additional 1/2 cup of water if the sauce is to thick.
Notes
  1. Serve this on top pizza or with zucchini noodles for a delicious meal.
http://barerootkitchen.com/
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Garlic-Herb Burgers

In my quest to make an allergy friendly meal, I came up with these garlic-herb burgers. They are a wonderful combination of flavors with an arugula pomegranate salad base, garlic-herb burger that is infused with green onions, turmeric, basil and sage and pineapple lime guacamole garnish. I wasn’t quite sure when making the side components how it would all fit together, but I have to say that the flavor combinations work perfectly. 

Another added bonus of this meal is the health benefits of turmeric! According to the Journal of the American Chemical Society, “turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. The anti-inflammatory properties in turmeric are great for treating both osteoarthritis and rheumatoid arthritis. In addition, turmeric’s antioxidant property destroys free radicals in the body that damage body cells. It has been found that those suffering from rheumatoid arthritis who consume turmeric on a regular basis experience much relief from the moderate to mild joint pains as well as joint inflammation”.

Garlic-Herb Burgers
Serves 3
These burgers have an arugula pomegranate salad base, garlic-herb burgers infused with green onion and turmeric and a pineapple lime guacamole garnish. The flavors work wonderfully together to create a delicious grain free, nut free, dairy free and Paleo friendly meal.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
Arugula Salad
  1. 4 C Arugula
  2. 1 C Pomegranate Dressing (see recipe here: www.barerootkitchen.com/pomegranate-dressing)
Garlic-Herb Burgers
  1. 2 lbs Grass Fed Beef
  2. 1 tsp Turmeric
  3. 1 tsp Sweet Basil, dried
  4. 1 tsp Sage, dried
  5. 1 tbsp Garlic, chopped
  6. 6 Green Onions, finely chopped
  7. 1 1/2 tsp Salt
  8. 1 tsp Pepper
Pineapple Lime Guacamole
  1. (See recipe here: www.barerootkitchen.com/pineapple-lime-guacamole)
Directions
Pomegranate Dressing & Pineapple Lime Guacamole
  1. Make both the pomegranate dressing and pineapple lime guacamole according to the links listed in this post. Set aside in the refrigerator while prepping and grilling the burgers.
Garlic-Herb Burgers
  1. Heat up the grill to medium heat.
  2. Mix herbs, spices, beef and onions together in a medium bowl.
  3. Form the burgers into 1/3 pound patties and grill for 4-5 minutes on each side, depending on how you like your burger cooked. Set aside for 10 minutes before serving.
  4. While the burgers are cooling, mix together the arugula and pomegranate dressing. Add to the bottom of plates.
  5. Top the arugula salad with a burger and a generous spoonful of the pineapple lime guacamole.
  6. Dig in!
http://barerootkitchen.com/

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Pomegranate Dressing

I love salads, but rarely like the store bought dressings because they often have sugar, high fructose corn syrup, hydrogenated vegetable oils and soy ingredients. To avoid all of this garbage I prefer to make my own. My go to dressing is pretty simple just olive oil, lemon juice, apple cider vinegar, honey and salt/pepper. However, today I wanted to spice up this base with some pomegranate juice and basil. I am very pleased with the outcome!

For salad ideas, I like to pair an olive oil and vinegar based dressing with kale (I like how crunchy it is in comparison to red or green leaf lettuce) or arugula (I love the pepper undertones). However, the sky is the limit when it comes to what you can use. I am just suggesting two favorite salad greens. Hope you enjoy!

Pomegranate Dressing
Serves 6
In my quest for spicing up an olive oil, lemon and vinegar dressing, I gambled with tossing in some pomegranate juice and dried sweet basil. It payed off because this dressing is delicious. For dinner or lunch ideas, add this salad dressing to either a kale or arugula salad for a perfect main course or side dish.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 C Pomegranate Juice
  2. 1/2 C Olive Oil
  3. 1/3 C Apple Cider Vinegar
  4. 1 Lemon, juice
  5. 1 tsp Sweet Basil, dried
  6. 1 tsp Sea Salt
  7. 1 tsp Black Pepper
  8. 2 tbsp Maple Syrup
Instructions
  1. Combine ingredients together and toss with your favorite salad greens.
Notes
  1. The oil separates from the vinegar in this dressing, so just make sure you shake it well before serving.
http://barerootkitchen.com/

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Pancetta Basil Tenderloin

What a busy weekend! First Mason and I went to the State Fair on Friday. We visited animals, went on rides, played games and ate lots of food! The funniest part was Mason in the animal barns. He walked up and down the horse stables until he found a horse that would neigh at him. He kept neighing at the horse and the horse would neigh back at him. Then he would giggle hysterically! Everyone around us was laughing at Mason, laughing at the horse. It was adorable!

On Saturday, we decided to go to the Farmers’ Market and then walk around the Mississippi River. This is the first time in years I have been to the Farmers’ Market, but I should really go more often because everything is so much cheaper than going to the grocery store and not to mention fresher! We also went to my favorite Polish restaurant for lunch. Yay, for some delicious cabbage rolls! They have a deli connected to the restaurant, so I picked up the provolone cheese and uncured, pancetta for this meal.

This meal reminded me of one of my favorite pizzeria dishes, stromboli. Here is a picture picture of how the meat will look fanned out and topped with the provolone, basil and pepperoni:

IMG_1006[1]

Here is what the wrapped pork looks like before putting it into the oven:

IMG_1007[1]

We ate this meal with some parmesan roasted green beans and a side salad. It was a beautiful night, so we were even able to enjoy this meal out on our deck (my husband’s favorite place to eat). Hope you enjoy as much as we did!

Pancetta Basil Tenderloin
Serves 3
This pancetta wrapped tenderloin is stuffed with provolone cheese, fresh basil and pepperoni. The flavors are wonderful and remind me of a gluten-free, wheat free version of stromboli.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2-3 lb Pork Tenderloin
  2. 1/2 lb Thinly Sliced Pancetta
  3. 1/4 lb Provolone Cheese (omit for strict Paleo or Dairy free diet)
  4. 1/4 lb Pepperoni
  5. 1/2 Lemon, juice
  6. 6-8 Basil Leaves
  7. 1 tbsp Olive Oil
  8. 1/2 tsp Garlic Powder
  9. 1 tsp Salt
  10. 1/2 tsp Pepper
  11. Twine
Instructions
  1. Preheat oven to 350 degrees.
  2. Assemble a roasting pan by lining a cookie sheet with tinfoil and topping it with a baking rack.
  3. Cut the pork tenderloin in half, but stop about three quarters of the way through so you can fan it out like a book. Place a piece of parchment paper over the top and flatten out the meat with either a hammer or a mallet. Meat should be about 1/2 inch to 3/4 inch thick.
  4. Drizzle the olive oil and lemon juice over the meat. Sprinkle with the salt, garlic powder and pepper.
  5. Top with the provolone, pepperoni and basil. Fold over one side of the meat, wrap pancetta tightly around the pork and tie firmly together with twine (this helps most of the cheese to stay in the center of the tenderloin).
  6. Bake uncovered in 350 degree oven for 40 minutes or until the center of the pork has reached 165 degrees.
  7. Allow the meat to sit for 10 minutes before serving.
http://barerootkitchen.com/

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Strawberry Basil Smoothie

Fresh basil is one of my all time favorite herbs. I love pesto and I especially love basil in smoothies! Basil is very good for your body and one of the key factors for me is the benefit it has on the immune system. According www.whfoods.com:

“The eugenol component of basil’s volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an “anti-inflammatory” food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.”

So, if you are suffering from an autoimmune condition basil can help relieve inflammation.

Now on to the delicious recipe. I loved this smoothie so much I made it two mornings in a row, which I never do! To date, I have yet recreated the same smoothie twice!

Strawberry Basil Smoothie
Serves 2
The anti-inflammatory properties of basil are the perfect addition to smoothies for anyone who is suffering from an autoimmune disease. Not mention it adds freshness and makes this smoothie delicious.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 C Fresh Basil
  2. 1 Cucumber, skin and seeds removed
  3. 3 C Strawberries, frozen
  4. 1 C Raspberries, frozen
  5. 1 C Orange Juice
  6. 2 Lemons, juice
  7. 1 Grapefruit, juice
  8. 2 Bananas
  9. 1 tbsp Agave Nectar
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/

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Lime Teriyaki Chicken

Happy fourth of July to everyone! We celebrated with running through the sprinkler and lighting off fireworks in our driveway. Surprisingly Mason was not phased at all by the loud cracks and pops of the fireworks. Our dog on the other hand, was hiding under the bed for most of the night! 

After fireworks we did some grilling to create this fabulous chicken recipe. We paired it with some freshly grilled asparagus and greens beans, but really any grilled veggies will do the trick. Oh and the best part about this recipe is you can drink half of the hard apple cider before grilling up the chicken. Well you don’t have to, but why waste food or beverages?

Lime Teriyaki Chicken
Serves 4
It is grilling season! What a perfect way to celebrate with a butt chicken recipe marinated in basil, lime and honey. This recipe goes nicely with freshly roasted asparagus and green beans.
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Prep Time
2 hr
Cook Time
1 hr 15 min
Total Time
3 hr 15 min
Prep Time
2 hr
Cook Time
1 hr 15 min
Total Time
3 hr 15 min
Ingredients
Lime Teriyaki Marinade
  1. 3-4 lb Whole Chicken
  2. 1 C Fresh Basil
  3. 3/4 C Liquid Aminos
  4. 1/4 C Honey
  5. 1 tsp Garlic Powder
  6. 1 tbsp Sriracha Sauce
  7. 2 Tbsp Garlic
  8. 2 Limes, juice
  9. 1 Tbsp Sunbutter
  10. 1/4 C Olive Oil
  11. 1 tsp Sea Sat
Grilled Chicken
  1. 2 Tbsp Sea Salt
  2. 1 tsp Pepper
  3. 1 tbsp Olive Oil
  4. 1 Bottle Hard Apple Cider
Directions
Lime Terriyaki Marinade
  1. Add marinade ingredients to a food processor and blend until combined (e.g. basil leaves should be finely chopped).
  2. Remove neck and giblets from the chicken. Rinse the chicken under cold water.
  3. Put the chicken in a large food storage bag and pour marinade over the top.
  4. Place in the refrigerator and marinade for at least 1 hour. I did mine for 3 hours.
Grilled Chicken
  1. Heat up one side of the grill to medium-high heat (the chicken will cook on the unlit burner that is furthest away). For a charcoal grill, heat up the coals on one side and reserve the other side for roasting the chicken.
  2. Drain out the marinade and pat down the inside of the chicken with a paper towel. Rub the olive oil, half of the salt and half of the pepper into the cavity. Rub the remaining salt and pepper on the outside of the chicken. Set aside.
  3. Drink half of the hard apple cider and pour the other half into the metal cylinder of the butt chicken roaster.
  4. Grab the chicken legs and place the bird over the metal canister. Transfer the chicken to the grill, balancing the butt and the legs like a tripod over the grill (make sure it only getting indirect heat).
  5. Grill covered for 1 hour (longer for a larger chicken) or until the meat thermometer reads 165 degrees. Make sure to rotate the bird every 15 minutes for even cooking.
  6. Remove from grill and allow to cool for 10 minutes before serving.
Notes
  1. You will need a beer butt chicken roaster for this recipe.
  2. We used a charcoal grill for this recipe, but you can also use a gas grill.
  3. If you do not have hard apple cider, you can always use a gluten free beer too.
http://barerootkitchen.com/

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Salmon Avocado Salad

Dill, smoked salmon and avocado are a match made in salad heaven! I made this salad for day 4 of my cleansing diet (see my Blueberry Banana Smoothie recipe for more details) and loved it. In fact, I made enough for two days and discovered my husband stole it. Shaking my fists at him as I type this up! 

When shopping for ingredients, be sure to watch out for the smoked salmon. Many brands in the store have harmful additives, such as artificial colors (Yellow No. 6, Red No. 40) and sodium nitrate. These two ingredients are on the top ten list of food additives to avoid and are even banned in European countries.

Sodium Nitrate (also called Sodium Nitrite) – This is a preservative, coloring, and flavoring commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef. Studies have linked eating it to various types of cancer.

Common Food Dyes – Studies show that artificial colors may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer.

  • Red dye # 3 (also Red #40 – a more current dye) (E124) – Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission.

              Found in: fruit cocktail, maraschino cherries, ice cream, candy, bakery products and more!

  • Yellow #6 (E110) and Yellow Tartrazine (E102) – Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage.

               Found in: American cheese, macaroni and cheese and carbonated beverages and more!

Yucko! The kicker is what makes macaroni and cheese orange. It shouldn’t be orange, nor should cheese ever be orange. It is orange because dyes make it that way. This is a concern because we feed our kids this all of the time.Do I do it? Yes, I buy an gluten free organic brand and make it for Mason when I am in a crunch for time. However, I am working on a CrockPot macaroni and cheese that replaces the run of the mill artificially colored orange cheese with carrots and butternut squash for color. The first batch turned out awful (because of the noodles…don’t like the brand), but the flavor was excellent. So, I am also there. Stay tuned!

Okay, so back to the salad. Moral of story is be careful about which smoked salmon you buy. I went to our local food co-op and found some without artificial color and nitrates. Grant it, it wasn’t as pretty as what you typically see in the store (because it was not enhanced with color), but it tasted great.  

Salmon Avocado Salad
Serves 2
This smoked salmon salad is light, refreshing and bursting with flavor. The creamy dill dressing and peppery undertone from the arugula is a great combination.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Salmon Avocado Salad
  1. 2 C Arugula
  2. 2 C Baby Kale
  3. 1 Garlic Scape, finely chopped
  4. 2 Green Onions, finely chopped
  5. 3 tbsp Fennel Bulb, finely chopped
  6. 12-15 Snap Peas
  7. 6-8 oz Smoked Salmon, chopped
  8. 1/4 C Parmesan Cheese (optional)
  9. 1 Avocado, chopped
Creamy Dill Dressing
  1. 1/4 C Fresh Oregano
  2. 4-5 Fresh Basil Leaves
  3. 2 tbsp Fresh Dill
  4. 1/3 C Olive Oil
  5. 1/4 C Apple Cider Vinegar
  6. 1/2 Lemon, juice
  7. 2 tbsp Honey or Agave Nectar
  8. 1/2 tsp Sea Salt
Directions
Salmon Avocado Salad
  1. Add salad greens to a large bowl.
  2. Chop salmon, vegetables and avocados. Add to the top of the salad greens.
  3. Sprinkle parmesan cheese on top (optional).
Creamy Dill Dressing
  1. Place ingredients into a food processor. Mix until a creamy dressing forms.
http://barerootkitchen.com/

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Lemon Basil Smoothie

Summer is here, finally! To celebrate the warm weather I decided to make a refreshing smoothie that is full of vegetables and fruit. One of my two favorite things in smoothies are basil and cucumber. This version also ties in citrus fruits to give it some additional summer freshness!

While making this my little guy threw a fit at the table when I kept telling him it was not ready yet. He kept saying, “smoozie, mahme, smoozie, peez!” When I finally got it in front of him he gobbled it up in seconds! Here is a picture of Mason enjoying the smoothie with a classic 1970’s Tupperware tablespoon. Hand me down from my mom! 

IMG_0381[1]

After making smoothies, we went on a 17 mile family bike ride. We went over nap time thinking that Mason would sleep most of the ride. Well, that plan was an epic fail! His helmet kept getting pushed to the side, so he would wake up a little scream bot. Despite the nap mishap, it was a great time! I do have to say that if you are training for any sort of bike race, attaching a Burley to your bike is one heck of a work out. I am athletic freak of nature or what some would refer to as the Energizer Bunny, but man, oh man, did pulling Mason in the Burley tucker me out!

Lemon Basil Smoothie
Serves 2
Looking for a fresh and delicious summer smoothie? My lemon basil smoothie is loaded with veggies and fruit & makes for the perfect breakfast or lunch treat on a warm summer day!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4-5 Medium Carrots
  2. 1 Cucumber, peeled and seeds removed
  3. 3 C Green Leaf Lettuce
  4. 4-5 Basil Leaves, Fresh
  5. 1 Grapefruit, Juice
  6. 4 Tangerines, Juice
  7. 1 C Mangoes, Frozen
  8. 1 C Peaches, Frozen
  9. 1 Lime, Juice
  10. 1 Lemon, Juice
  11. 1 C Greek Yogurt, Plain
  12. 3 C Ice
  13. 1/2 C Water
  14. 2 tbsp Honey
Instructions
  1. Peel carrots and add to steamer. Steam over high heat until carrots are tender. Will take roughly 8-10 minutes. After finished place in ice bath (3 C ice & 1/2 C water).
  2. Add juice from citrus fruits, green leaf lettuce, cucumber (peeled and seeds removed), basil and cooled carrots/ice bath to blender. Blend until a smooth juice forms.
  3. Add in honey, frozen fruits and yogurt. Blend until smooth. If too thick add in some almond milk or additional citrus fruit juice. If too thin add in some additional frozen fruit 1/2 C at a time until the smoothie reaches the desired consistency.
Notes
  1. Omit Greek yogurt for dairy free or strict Paleo version.
http://barerootkitchen.com/
 

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Quinoa Chickpea Salad

Quinoa is my new favorite super food. The main reasons I love it are (source: http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html):

  1. Protein Rich – Quinoa is a complete protein containing all nine essential amino acids.
  2. High Fiber Content – Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.
  3. High in Iron – Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.
  4. Contains Lysine – Essential for tissue growth and repair.
  5. Rich in Magnesium – Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.
  6. High in Riboflavin (B2) – Improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

Quinoa rocks it from a nutritional perspective, so I have been trying to put it into a lot of my recipes lately & even the ones where I am making desserts. In the next couple of days I will also be adding two cookie recipes I made from Quinoa! I am cookie freak & trust me when I say they rock too! Aside from cookies, here is a savory recipe of quinoa in a salad.

Quinoa Chickpea Salad
Serves 6
Light & refreshing salad made with quinoa, chickpeas, basil, tomatoes and lime vinaigrette.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 C Red Quinoa, cooked
  2. 1 C Chicken Stock
  3. 1/2 C Water
  4. 1/4 C Olive Oil
  5. 1/4 Rice Vinegar
  6. 1 Lime, juice
  7. 1 tbsp Mustard
  8. 1 tbsp Maple Syrup
  9. 1 Red Onion, chopped
  10. 1 C Chickpeas, drained & rinsed
  11. 1/2 C Basil Leaves, fresh & chopped
  12. 1 C Cherry Tomatoes, chopped
  13. 1/2 C Feta Cheese, crumbled (optional)
  14. Salt
  15. Pepper
Instructions
  1. Bring chicken stock and water to boil.
  2. Add quinoa, turn down heat to low & simmer until fully cooked. Takes roughly 20 minutes or until liquid fully absorbed. Let quinoa cool for 10 minutes before adding dressing.
  3. Mix together olive oil, mustard, lime juice, rice wine vinegar, maple syrup and basil.
  4. Mix dressing with cooked quinoa, vegetables, chick peas and feta cheese in a large large bowl. Add salt & pepper to taste.
Notes
  1. Omit feta for vegan version.
http://barerootkitchen.com/

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Bacon Artichoke Lasagna

Was craving non-traditional lasagna & found inspiration for this dish from the artichoke pesto recipe on www.OMGpaleo.com. Thanks Juli for getting my creativity kick started! My version is not Paleo, but you could easily make it that way by substituting the rice noodles for thinly sliced zucchini or almond flour noodles. The other thing is if you are strict Paleo you would also want to omit the cheese or use raw cheese.

My quality control tester (aka. my hubby) said this is DARN GOOD, but I had him sold at BACON. 

Bacon Artichoke Lasagna
Serves 6
Lasagna made with an artichoke pesto lasagna and bacon. Great twist on a family favorite.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
Cilantro Basil Pesto
  1. 1/2 C Pine Nuts
  2. 1 Lemon, juice
  3. 5 tbsp Olive Oil
  4. 5 tbsp Chicken Stock
  5. 1 tbsp Garlic, crushed
  6. 1/2 C Fresh Cilantro
  7. 1/2 C Fresh Basil
  8. 1/2 C Fresh Parsley, Italian Flat Leaf
  9. 1 jar Marinated Artichoke Hearts
  10. 1/8 tsp Salt
  11. 1/8 tsp Pepper
Lasagna
  1. 1 Pkg. Brown Rice Noodles
  2. 1 Pkg. Nitrate Free Bacon
  3. 1 Red Pepper, chopped
  4. 1 Red Onion, chopped
  5. 1 tsp Garlic, crushed
  6. 1 Pkg. Crimini or Baby Bella Mushrooms, sliced
  7. Salt, to taste
  8. Pepper, to taste
  9. 1 Pkg. Shredded Mozzarella Cheese
Directions
Cilantro Basil Pesto
  1. Add pesto ingredients to a food processor and mix until creamy. If pesto is too thick add another tbsp of chicken stock until it reaches the desired consistency. If it is too runny, good luck. No really, add in some more pine nuts and it will thicken up some.
Lasagna
  1. Preheat oven to 350 degrees.
  2. Boil nice noodles for 12-14 minutes until tender.
  3. Drain out water & run under hot water for a minute or two to avoid the noodles from sticking together.
  4. While noodles are boiling away, chop bacon and saute until slightly golden brown. Remove most of the rendered bacon fat (but save it because you can use it as a cooking fat for other dishes, like scrambled eggs ... YUM).
  5. Saute onion, red pepper and garlic in bacon pan over medium heat until onions are slightly translucent. Add in mushrooms and cook until mushrooms become soft. Season with salt and pepper to taste.
  6. Stir bacon & veggies into pesto sauce.
  7. In an 8x8 pan layer noodles, pesto & cheese & repeat.
  8. Top with foil and bake for 25 minutes. Remove foil and place under broiler for 4-5 minutes or until cheese becomes golden brown. Watch carefully because it can burn quickly.
Notes
  1. I used pine nuts because I prefer the flavor to other tree nuts, but I have also seen a lot of recipes use walnuts. Pine nuts are really a seed, but to make it "nut" free you could also try hemp seeds. They would render a similar flavor to the pine nuts. In fact, I may give that a try next time & let you know how it shakes out :)
http://barerootkitchen.com/

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Cucumber Basil Salad

This is my favorite salad! I have even received rave reviews from my sister-in-law who said, “You had me at tomato & basil” when I brought this to our cabin.

Anyway, we had a huge crop of basil and parsley in our garden, so this was the perfect recipe to take advantage of the fresh herbs. Doesn’t get more organic than that :)

It is super easy to make too. Give it a whirl & let me know what you think.

Cucumber Basil Salad
Serves 8
Perfect salad to make ahead for a neighborhood BBQ or family picnic.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Salad Ingredients
  1. 1 C Broccoli Spears
  2. 1 Cucumber, peeled & chopped
  3. 1/2 C Basil Leaves, fresh & chopped
  4. 1 - 15 oz. Can Black Olives
  5. 1 C Cherry Tomatoes, chopped
  6. 1/2 C Feta Cheese, crumbled (optional)
Salad Dressing
  1. 1/4 C Parsley, fresh & chopped
  2. 1 tbsp Dijon Mustard
  3. 2 tbsp Avocado Oil
  4. 1/4 C Olive Oil
  5. 1/2 tsp Salt
  6. 1/8 tsp Pepper
  7. 1 tbsp Honey
Instructions
  1. Mix together salad ingredients in a large bowl.
  2. Combine salad dressing ingredients together until everything is combined.
  3. Toss with salad ingredients.
Notes
  1. Let salad cool in the refrigerator for a couple of hours before serving to allow the vegetables to soak up the dressing.
http://barerootkitchen.com/

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