Healthy Salads

Gluten Free Greek Pasta Salad

Posted by on Jan 11, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Salads, Recipes | 1 comment

Opa! Bet you didn’t know I am part Greek. In fact my grandmother makes some of the most amazing Greek dishes that I miss today. Lately I have been wanting some Greek food since a recent trip to Whole Foods had me and my daughter sampling the newest Greek product out there called Strompolos, various Greek style salad dressings. My daughter wanted to sample and for the first time she ate some tomatoes, so I bought 2 different bottles. Last week I made this fantastic Greek chicken that my husband and I ate on a salad, but it didn’t last long enough to take a picture. Wanting to recreate it this week, I opted for this Gluten Free Greek Pasta Salad. Afterall, why does all pasta salads have to be Italian? Gluten Free Greek Pasta Salad: 1 can of garbanzo beans (I used frozen) 1/2 lb of gluten free pasta (we like Andean corn free) 1/2 cup of shredded carrots 15 grape tomatoes diced 1 shallot diced 1/4 cup of olive tapenade spread from Trader Joe’s, any brand will do 1/4 lb of feta cheese diced (you can also buy crumbled or use goat cheese) 1/3 – 1/2 cup of Strompolos Greek Dressing (we used their basil flavor) 2 Tablespoons of olive oil 2 tsp of oregano 1/2 cup of pine nuts (optional, we didn’t have them, but think they would be excellent here) 1. Boil pasta according to package, I added the shredded carrots in the beginning so they get nice and soft by the time you add the pasta and it cooks together. 2. Throw in tomatoes, garbanzo beans, oregano, olive tapenade, salt, dressing and olive oil. 3. Top with pine nuts and feta cheese Opa! If you like cucumbers, I would add that in as well to make it truly authentic. We are not a cucumber family. My husband said this would have been good with chicken, but we had chicken the night before. Looking for more Greek dishes? Check out my Mediterranean Chick Pea Salad I made last...

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3 Allergy-Free, Gluten-Free Olympic Salads

Posted by on Aug 1, 2012 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Salads, Recipes, Vegan | 0 comments

Cooking allergy free, gluten free can be a challenge, especially when hosting a party. Yesterday I posted How to Have a Summer Olympic Birthday Party, which was a success, but my guests walked away with happy bellies, which makes me feel good. Since I cook allergy free, gluten free, my guests did not miss a thing. What they didn’t know and my most popular salad, the Pumpkin Pesto Pasta was raw vegan too. These salads are also a healthy post-meal workout or if you are training for a long distance event, for a few “pre-loading” meals. Either way, you can still enjoy in small portions, whether or not you are training for an event. German Potato Salad (Free of 8 allergens including gluten) 10 lb of potatoes peeled, boiled and drained 3 lb of nitrate free bacon, cooked and crumbled 1 chopped up green pepper 1 chopped onion Drained potatoes, add onions, green peppers, and cooked crumbled bacon. Begin to mix by slowly adding leftover bacon grease about a 1/2 c to 2/3 c. Add the grease accordingly and stir to it slightly covers the potatoes. Salt and pepper to taste. This is a family version of what has been passed down from my great-grandmother. The original German Potato Salad calls for flour, brown sugar and vinegar. We omit this part and out of 10lbs we made, 2 scoops were left. Not bad. Pumpkin Pesto Pasta Salad (Raw Vegan, nut and peanut free) 1/4 cup of Nutritional Yeast 1 clove of garlic 1/4 – 1/3 cup of fresh basil 1 tsp of Celtic Salt 2/3 cup of spinach leaves 1/2 cup of shredded zucchini 1 cup of Extra Virgin Olive Oil plus 1/2 cup more to add slowly Place all of the above ingredients in a food processor. Begin to blend and slowly add extra oil (if needed) to give it a smooth and sauce like texture. Mix with your favorite gluten free pasta and a 1/2 cup of shredded zucchini. We like Andean Dream Quinoa Pasta (corn free too!) Add more salt if needed. This is my daughter’s favorite way to eat pasta. This was her request and ended up making another bag of pasta to finish off what pesto I had left over. The nutritional yeast gives it that cheesy flavor and a protein boost. Chickpea Mediterranean Salad (Gluen, soy, corn, peanut, nut free) 2 cans of Eden’s Organic Chickpeas (they use BPA free lining) 1 cup of crumbled feta cheese. I bought a Mediterranean feta blend from Trader Joe’s, highly recommend. 1/2 cup of chopped Kalmata olives Dressing: 2/3 cup of Extra Virgin Olive Oil 2T of freshly squeezed lemon juice 1T of oregano 1T of fresh rosemary a few sprigs of fresh thyme 1 tsp of Celtic Salt 1 tsp of white pepper Whisk dressing together and add to beans until well coated. Add the feta cheese and mix. Enjoy! I think I would have added some sun-dried tomatoes to this or some fresh heirloom tomatoes for some color and flavor. There you have it, three “international” salads I served at my daughter’s Summer Olympics birthday party. Which can be enjoyed anytime of the...

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Special Artizone Recipe: Sweet & Savory Flank Steak Salad w Roasted Asparagus

Posted by on Apr 4, 2012 in Artizone Chicago, Asparagus, Corn Free, Gluten Free, Healthy Salads, Recipes | 0 comments

Recipe time! Oh this one turned out oh so yummy, I promise you. It was first created for Artizone Chicago, a gourmet delivery service that brings local, gourmet foods right to your door. It is a fab service. I made it again over the weekend, but added Dole asparagus to it, because asparagus is in season and this combination was fantastic. Sweet and Savory Flank Steak Salad with Roasted Asparagus 1 lb flank steak I ordered from The Butcher on Artizone seasoned white pepper and Pink Himilayan salt (sea salt will be fine) about a half tsp on both sides. I purchase mine from Trader Joe’s. Flank Steak Marinade: 1/4 c dark brown sugar 1/4 c Food for Thought Cherry Dijon Mustard 2T of olive oil 1 ½ tsp of white pepper 3T of fresh rosemary 2-3 chopped shallots Roasted Asparagus: Asparagus 2T of olive oil Sprinkle Sea Salt and pepper Fresh garlic or a tsp of crushed garlic Place flank steak in a glass dish. Season both sides with salt. Mix brown sugar, Cherry Dijon Mustard, white pepper, rosemary, and olive oil in a dish. Spread the mixture on both sides. Sprinkle chopped shallots on top and let it marinate all day or for at least 4-6 hours. Place in the oven at 325 degrees for 45-minutes or until desired meat tenderness is achieved. Slice up in strips. While flank steak is cooking, rinse asparagus in a splash of white vinegar and water. Chop asparagus leaving out the last inch. Toss olive oil, salt, pepper and fresh garlic in a glass dish. Roast Asparagus for the last 10-12 min of cooking flank steak. Salad: Mix baby spinach leaves, shredded carrots and 1/2 c of chopped macadamia nuts in a bowl Toss in roasted asparagus and sliced up flank steak. Drizzle with a little olive oil and enjoy! Pairs nicely with this red wine: Sincero Red...

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Spring Detox Roasted Asparagus Quinoa Salad

Posted by on Mar 27, 2012 in Blog, Corn Free, Food, Gluten Free, Healthy Eating, Healthy Salads, Recipes, Vegan | 2 comments

The weather was amazing in Chicago last week, such a tease for us. However, I was in the midst of detoxing and wanted to make something refreshing and light to eat when winter officially changed over to spring. Knowing a few spring detoxing veggies that are in season, this recipe just came to mind. What I love about this is asparagus peaks in the spring and is timely that it helps aid in digestions offering prebiotics. Prebiotics are indigestible plant fibers that stimulate the growth and maintenance of beneficial gut bacteria. Basically, they help aid probiotics and get them running. You see in the winter, our bodies naturally holds onto a bit more body fat to help keep us warm and retain energy in time of famine (which is not the case today, but we are still primitive creatures). Spring time is a time to shed this excess layer and asparagus, naturally high in potassium which helps burn the little extra belly fat, reduces bloating and is high in folate with helps to reduce internal inflammation (and great if you are planning a family). So give it up for asparagus! Spring Detox Roasted Asparagus Quinoa Salad: 2 c of cooked quinoa Shredded Carrots 1 bunch of asparagus chopped 1T of Extra Virgin Olive Oil (EVOO) fresh thyme 2 stalks of chopped celery fresh parsley 1/2 c of raw sunflower seeds 2T of EVOO 1/2 freshly squeezed lemon dash of cayenne pepper Follow directions and cook quinoa with shredded carrots. This will take about 20-min. Meanwhile, wash and chop asparagus. Toss with EVOO, fresh thyme and Himalayan salt and roast asparagus in oven at 325 degrees for 10-12 min. Cut celery and parsley, set aside. Once quinoa and asparagus is done, mix in a bowl with celery, parsley, sunflower seeds 2 tablespoon of EVOO and squeezed lemon juice. Dash on cayenne pepper to taste. Yes, my kids ate the quinoa, but held off on the asparagus, it is an acquired taste. Who says, cooking has to be hard work? All this done in less than 30-minutes. Enjoy! Keeping you and your family healthy, Jasmine A big thank you to Vital Juice Chicago for featuring my recipe on Monday, March 26. Be sure to check out the other great...

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