Tag Archives: fast food

Summer Pesto

Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Veggie, Vegetarian (lacto-ovo), , , , , , , , , ,

Summer Pesto

This pesto is great tossed with grilled veggies and pasta. Use it as a savory spread on sandwiches too.

 

INGREDIENTS

3 cups Basil leaves, fresh

2 cups Cilantro, fresh

1/4 cup Walnuts, raw, shelled

1/8 cup Parmesan Cheese, fresh*

2 cloves Garlic

1/3 cup Olive oil

 

PREPARATION

In a food processor, add the basil, cilantro, walnuts, Parmesan, and garlic and process until smooth. While blender is still running, slowly add in the oil.

*Note: Many pre-grated, processed cheeses contain added gluten. Use fresh cheese if you are trying to cook gluten-free. Fresh always tastes better too!


Pineapple and Mango Salsa

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Fruit, Raw Food, Salad/Side, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , , , , , , , ,

Pineapple and Mango Salsahealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free,, salsa, pineapple, mango, vegetarian, vegan, dairy free, seafood

This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.

INGREDIENTS:
1 cup       Pineapple, diced
1 cup       Cherry tomatoes, quartered
1 cup       Mango, diced
1/3 cup    Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup    Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium   Jalapeno chile, minced

PREPARATION:
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.

Makes 3.5 cups

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multi fruit, rainbow, salsa, seafood
Pictured: Grilled Mahi Mahi & Banana with Pineapple Mango Salsa, Sweet Mash, Rice


Easy Blueberry Sauce

Breakfast, Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Raw Food, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , ,

Easy Blueberry Sauce

A delicious sauce to top your pancakes, waffles and even ice cream.

INGREDIENTS

1.5 cups Blueberries, fresh (or frozen & thawed)

2 tb Maple syrup

1/2 tb Lemon juice

PREPARATION

Combine ingredients into a food processor and blend until smooth.  Serve with Fluffy Multi-Grain Pancakes. Great on ice cream too.

Makes 10 servings


Onion Dip

Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , ,

Onion Dip

Baked Taro Chips with Onion Dip on Radicchio

Very quick to assemble, and tastes much better than any processed, store-bought version.
Serve with chopped veggies or baked chips.

INGREDIENTS

1 cup Cottage cheese, nonfat

¼ cup Milk, nonfat

2 oz Cream cheese, nonfat

¼ cup Onion, white, chopped

½ tsp Garlic cloves, minced

1/8 tsp Onion powder

½ tb Vinegar, rice

1/12 tsp Pepper, white

¼ tsp + to taste Salt

to taste Black Pepper

1/8 tsp Paprika

as needed Olive oil

1 tb Chives, minced (optional)

PREPARATION:

In a food processor, combine cottage cheese milk, cream cheese, onion, garlic, powdered onion, rice vinegar, salt and pepper until smooth and creamy. Garnish with chives (optional). Keep refrigerated until ready to use.

YIELD: 8 servings

SERVING SIZE: 1/4 cup

CALORIES: 40

FAT: 0

Hawaiian Patter with Veggie Rolls, Baked Taro Chips with Onion Dip, Sweet Potato Curry Yogurt Salad


Sundried Tomato Ketchup

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , ,

Sundried Tomato Ketchup

This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).

Try it, and say good-bye to processed ketchup!

INGREDIENTS:

1/2 cup Sundried tomatoes

1/3 cup Water

4 Plum tomatoes, Concassee

2 tb Apple cider vinegar

1 tb Honey

2 tsp White miso

1 tb Canola oil

3/4 tsp Sea salt

1/8 tsp Onion powder

PREPARATION:

Soak sundried tomatoes in fresh water until soft, about 20 minutes.

In a blender, process the sun-dried tomatoes with the concassee tomatoes, soak water, vinegar, honey, miso, oil, salt, and onion powder until smooth. Keep refrigerated.


Watermelon Gazpacho

Appetizer, Breakfast, Dairy-Free, Dessert, Gluten-Free/Wheat-Free, Raw Food, Soup, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , ,

Watermelon Gazpacho

Cool comfort on a hot summer day.


INGREDIENTS:

6 cups  Watermelon, seeded

½ medium  Cucumber, peeled, seeded, coarse chop

1/3 cup  Cilantro, chopped

1/3 cup  Mint, chopped

1/3 cup  Basil, chopped


PREPARATION:

Put all ingredients in a food processor and process until slightly chunky consistency, like a thick salsa. Serve cold.

Yield: 6 servings

Serving size: 1 cup