September, 2011 | Gluten Free and Paleo Recipes

Balsamic-Maple Grilled Nectarines

September 28, 2011 by Leave a Comment
 
I love desserts, but they don’t always have to be puffed pastries and chocolate (although that is nice  Sometimes you need something sweet and fruity!  The nectarines looked so good in the grocery store so I decided to adopt them, grill them, and top them with  some maple balsamic reduction (a.k.a sticky, goodness).  So yummy!
I don’t like fakes and I didn’t realize just how fake that “maple” syrup was that my mom used to put on my pancakes as a kid. Most people don’t read labels when they shop for food. If you’re like me you’re doing more of a sprint up and down the isles, glancing down at your grocery list (if you remembered to grab it off the fridge), while your kids are running up and down the cereal isle in a game of tag.  Don’t judge…I know you you’ve been there.  Despite all that, take a second to be sure what you’re buying for those adorable little monster’s and yourself is the real deal, not an artificially flavored imitation.
The nutrient content of real maple syrup is higher than that of imitation syrup, which is composed mainly of sugars with no vitamins or minerals.  Real maple syrup has manganese and zinc, minerals that can boost immune health. It also contains small amounts of other beneficial minerals and vitamins, including calcium, riboflavin, pantothenic acid, potassium and magnesium.

Balsamic-Maple Grilled Nectarines

  • 4 nectarines or peaches
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. 100% pure maple syrup (no corn syrup flavored substitute!)
And that’s all
Begin by cutting your nectarines in half and removing the stone inside.  They need to be a firm ripe, but not ripe enough that they’re squishy or you’ll just end up with a mushy, albeit tasty, mess.  Place nectarines cut side down onto your grill or griddle. Grill for only a couple minutes
Meanwhile pour the vinegar and REAL maple syrup into a small sauce pan.  Bring to a boil, stirring constantly for about 5 minutes.  Turn off heat and allow the reduced maple vinegar to thicken as it cools.  The nectarines are probably done at this point. Place nectarines on a plate, drizzle with maple vinegar and enjoy your sticky guilt-free dessert!
Enjoy!
Filed Under: Fun Fruits, Paleo, Sweet Treats

Turkey Tetrazzini with Spaghetti Squash noodles

September 20, 2011 by Leave a Comment
 

My first encounter with a spaghetti squash was only a couple weeks ago when my friend Rene had one baking in the oven and was planning to top it with spaghetti sauce for lunch. This mild flavored squash, when cooked, turns into spaghetti shaped strands without being fibrous.  It made for a great, healthy replacement for pasta in this turkey tetrazzini dish…

1 lb. roasted turkey, removed from bone or chicken
1 spaghetti squash
2 tbsp. olive oil, divided
salt and pepper to taste
2 celery stalks, chopped
1 clove garlic
1/2 red onion, chopped
1 box baby porta bella mushrooms
1 tbsp. salted butter
2 tbsp. Gluten Free corn starch
2 cups  chicken broth (MSG and Gluten Free)
1 cup almond milk, unsweetened
1/2 cup parmesano regiano

First you have to cook the spaghetti squash.  You can do this one of two ways.  For a richer flavor go with baking.  Cut the squash in have length wise, scoop out seeds and fibrous strands, drizzle 1 tbsp. olive oil, salt and pepper and bake cut side up at 425 for about 15-20 minutes or until forth tender.  Or if your in a hurry, still drizzle with oil, salt and pepper and then place in the microwave cut side up and cook on high for 10-15 minutes. Remove and let cool down a few minutes.
In the meantime heat 1 tbsp. olive oil in a large skillet and cook celery, onion and garlic on medium high until edges begin to brown.  Add in mushrooms and your turkey if it’s not already cooked.  Turn down to low and let hang out while you melt butter in a sauce pan. Add chicken broth and almond milk (reserve a 1/4 cup cold milk to mix with cornstarch). Add milk and cornstarch and bring to a boil until it begins to thicken.  Add in 1/4 cup parmesano regiano cheese, add some pepper and remove from heat.
Now back to the spaghetti squash.  Simply take a fork and scrape the squash from the skin.  It will come out looking like spaghetti noodles.

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 Now put it all together.  Combine squash noodles, sauce, the veggies and turkey.  Top with remaining parmesano regiano cheese and return to the oven for another 15-20 minutes.

*Spaghetti squash is an oblong, mildly flavored yellow winter squash whose flesh separates into spaghetti-like strands when you cook it and run a fork through it. With its low-calorie and carbohydrate counts, spaghetti squash makes a good substitute for pasta if you are watching your weight or carbohydrate intake.

Nutrition Value

According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.

 

Read more: http://www.livestrong.com/article/86012-spaghetti-squash-nutrition-value/#ixzz1YSrxSHyr

Filed Under: Power to the Poultry

Stuffed Chili Rellenos

September 13, 2011 by Leave a Comment
Stuffed Baked Chili Rellenos

I always liked the idea of a chili relleno, but the usual deep fried poblano pepper stuffed with cheese just doesn’t do it for me.  So here’s my healthy version of a chili relleno, only this time lets stuff it with seasoned brown rice, veggies, and some ground turkey cooked up in a mango pico de gallo…then we’ll top it with cheese.  Hold the deep fryer please!

2 cups brown rice
4 1/2 cups chicken broth
2 bay leafs
6 poblano peppers, rinsed
1 lb. ground turkey
salt and pepper to taste
10 oz. store bought mango pico de gallo
(or make your own: 1 mango diced, 1/2 red onion diced, 1 jalapeno seeded and chopped, 2 sprigs cilantro, leafs trimmed and chopped)
1 can fire roasted tomatoes, liquid drained (or roast your own under the broiler until skins begin to blacken, about 3-4 tomatoes)
1 1/2 cups frozen corn, thawed
about 1/3 cup cheddar cheese per pepper

Cook rice in broth with the bay leafs for about 45 minutes or until liquid is absorbed.  Into a large skillet begin cooking the ground turkey, salt and pepper to taste.  Once the turkey is no longer pink add in the mango pico de gallo, drained tomatoes, and corn.  Turn the burner down to low and preheat broiler.  Rinse and place your poblano peppers on a rimmed cookie sheet.  Place under broiler on the second to highest oven rack.  Broil for about 5 minutes then flip over for another five (they will begin to blacken).  Remove from oven.

Allow peppers to cool a little while you grate some cheese.  Once the peppers are cool enough to touch without burning your fingers take a knife and cut a slit in the middle of the pepper, careful not to cut all the way through both sides.  Kind of a pita pocket idea. Scrape out the seeds and discard.  Repeat for remaining peppers. {Left over rice can be stored in the fridge for Smokey Southwestern Rice Wraps, or Summer Sausage Jambalaya later in the week.}

Assemble by simply placing a scoop of rice, turkey mixture and cheese into peppers until overflowing.  Place back under the broiler for just another couple minutes until the cheese is melted.  Serve immediately. {Just an FYI, the poblano peppers get hotter the closer you get to the stem}  Enjoy!

* The usual deep fried chili relleno has as much as 400 calories per chili, 73% of that is from fat.  Yikes!  Not as bad as a Big Mac, but certainly not the best.  Just by adding veggies, rice, lean ground turkey and skipping the deep fryer you get less artery clogging fat and more yummy goodness.   http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/chile-relleno/
http://caloriecount.about.com/calories-cedarlane-natural-chile-relleno-i238809

Filed Under: Power to the Poultry, Rice to riches, Veggies and stuff

Fired Up Pork Ribs!

September 6, 2011 by Leave a Comment
Aug.+Food+

It’s the last hurrah of summer so why not go out with some hot, fall of the bone pork ribs.  And I mean HOT! These baby-backs were part of our Labor Day BBQ and needless to say they were a big hit.  This spicy rub will cover two large racks of pork ribs.

Preheat oven to 450.  In the meantime combine your dry ingredients for the rub.
1 tbsp. dried rosemary
1 tbsp. dried parsley
1 tbsp. cayenne pepper
1 tbsp. turmeric
1/2 tbsp. garlic salt
1/2 tbsp. cinnamon
1/2 tbsp. dried thyme
1/2 tbsp. cumin

  Lay two racks of ribs on a rimmed cookie sheet and begin rubbing the seasonings into the meat.  Really massage it in there.  Cook in oven for 1 hour.  If the ribs start looking a little dry as they’re cooking, pour a cup or two of apple juice or white grape juice down onto them. Preheat your grill. Remove ribs from oven and transfer to grill.  Give them just about 10 minutes on the grill (5 minutes per side). Cut the ribs into pieces and serve with sweet potato fries, cool cucumber salad, or sweet and tangy cold slaw.

*I’m sure you could guess that pork is high in protein, but it’s also high in thiamin (which promotes brain function), vitamin B12, and zinc. I kept it a little healthier by not drenching it in BBQ sauce (which are notorious for being high in sugar).  I’m obviously not a vegetarian, but I am definitely not a big meat eater either. So even though I do eat meat, my family and I limit our meat consumption to just 2-3 times a week as opposed to the average American diet of meat 2-3 times a day!  All things in moderation

Filed Under: Paleo, Pork-tacular

Gogi Ginger & Mint Tea

September 4, 2011 by Leave a Comment
Gogi Ginger And Mint Tea

It’s back to school time!  Parents rejoice in unison while we wave goodbye to our kiddos as they load the big yellow school bus.  However, we also give a little cringe knowing that by the time they get back home they will bring with them a gaggle of germs.  We’ve already come face-to-face with the “cold” season and it’s not even cold yet! So here’s a great concoction to sure up you and your germ-transporting cuties’ immune systems.

For one mug:
1 tbsp dried Gogi berries
1 inch fresh ginger root, peeled
3-4 fresh spearmint leaves
1 tbsp fresh lemon juice (opt.)
Sweeten with your choice of either honey, Stevia extract or agave nectar

Fill your mug of choice full and pour into a small sauce pan.  Fill a tea ball with Gogi berries, ginger root, and mint.  Drop tea ball into the pot.  Simmer tea ball in water until the water turns to a deep golden.  The darker the liquid the more flavor and nutrients.  Turn off heat, remove tea ball and pour back into your mug.  Add lemon juice for an extra boost of vitamin C and sweeten as you prefer.

*Gogi berries (those red raisin looking things) are one of nature’s super foods.  These berries, normally seen dried, are packed full of antioxidants, but that’s not all.  The main benefit provided by gogi berries is how they help boost the immune system by strengthening the liver and kidneys.  There’s more…  Goji berries also have a high ORAC value which is extremely important in preventing oxidation and in preserving the cells thereby preventing aging.

Goji berries prevent fatigue and tiredness which are the most common by product of a busy and full life that most of us lead today. It also helps in relieving headaches and insomnia.
Health and fitness freaks consume goji berries regularly because they help greatly in weight loss and keep the body fit and young.
* Ginger is a powerful natural antibiotic, bacteria killer, tummy settler and much more.  Read all the AMAZING benefits of consuming ginger! I was shocked to see everything from killing cancer cells to preventing heart attacks.  Check it out at boost-immune-system-naturally.com  
* Spearmint is a natural stress reliever and fatigue fighter.  It also benefits respiritory system while relieving headaches and nausea.  Learn more about spearmint here

Filed Under: Herbal teas and remedies