Category:

Easy Coleslaw

5/24/2013

I'm not a fan of coleslaw but let me tell ya, this next recipe changes my mind. I'm super pleased with how it turned out! It's seriously so yummy! The great thing- all the veggies in this are RAW so you feel so healthy eating it!

...But it sure doesn't taste healthy! ;)

This is a perfect summer dish. Now all we need is a little bit of summer. Bring it on!

Coleslaw

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe on allrecipes.com

Ingredients:

2/3 cup mayo (I used Organic Veganaise)
3 Tbsp oil (I used grapeseed oil)
1/4 cup sugar or evaporated cane juice sugar or 1/8 cup honey
1 Tbsp white vinegar
1/4 tsp sea salt
1/2 tsp onion powder
16 oz of assorted veggies, shredded (I used 2 carrots, 2/3 of green cabbage, 1/3 of purple cabbage, 1 celery stick, and 1 stem of a broccoli brunch) OR you can buy pre-made 16 oz. coleslaw veggie mixes
1/2 tsp poppy seeds

My assorted shredded veggies

Directions:

In a small bowl combine your mayo, oil, sugar (or honey), vinegar, salt, and onion powder.
Place your shredded veggies into a large bowl. Pour the liquid mixture over the top and stir well. Add the poppy seeds and stir until distributed.

You can serve this immediately or refrigerate for at least an hour for the flavors to enhance & combine. (psst-Some juices may settle to the bottom after refrigerating- simply stir before serving.)

One of my favorite tools...

Gotta love the ol' food processor...

This coleslaw was super easy to throw together thanks to my Cuisinart food processor! I simply washed the veggies of choice and then ran them through the grater tool. Walla! The whole process took less than 5 minutes. Clean up was easy too.

Love it!

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Gluten Free Ranch Dressing

3/27/2013

5 Comments

Ah man... Ranch Dressing is one of those things I don't think I could live without! It's difficult enough to find a Gluten Free mix but then throw Dairy Free, Soy Free, and MSG Free in there too and you might as well give up hope... until today!

I do have a great Gluten Free Ranch Dry Mix that I LOVE to use but it's made with buttermilk so poor Audrey can never try it. I wanted to come up with a CLEAN ranch. One everyone could eat. Thankfully Food.com led me to an answer!

My family is so pleased with this Ranch Dressing, we're already on our 2nd batch of it! Don't worry, I put it on everything... salads, chicken strips, baked potatoes, baked french fries, and don't even get me started on all the recipes this allows me to create now! I'm excited for all the possibilities!

Hope you're family loves it as much as we do! Happy Ranching.

(Gluten Free, Dairy Free, Soy Free, MSG Free, Vegan)
Adapted by jalene from a recipe by Food.com

Yields about 1 & 1/2 cups
Ingredients:

1 & 1/2 tsp fresh lemon juice or apple cider vinegar
3 to 6 Tbsp plain rice or almond milk (use 3 for thick ranch and 6 for thin)
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp sea salt
1/8 tsp fresh ground black pepper
1 cup Follow Your Heart Soy-Free Vegenaise (You can also use regular Mayonnaise instead)

Directions:
(I mix my ranch up in the same jar I store it in. It makes clean up next to nothing! Be sure to find a jar with a lid that holds at least 1 & 1/2 cups.)

In your jar, combine the lemon juice (or apple cider) to the milk and allow to rest. (You're creating a mock buttermilk.)
In a small bowl combine all of the spices: chives, parsley, dill weed, garlic powder, onion powder, salt, and pepper. Add them to the milk mixture. Plop in the mayo, cover, and shake up to combine. Refrigerate at least 30 minutes so the flavors can blend. Note: The ranch will very slightly thicken so if it's too thick simple "water" it down with milk 1 tsp at a time. Keep leftovers covered in the fridge.

5 Comments

Hawaiian Haystacks

9/28/2012

0 Comments

Hawaiian Haystacks. Not Hawaiian. No hay involved but this meal can stack up the veggies and nutrients for you! It makes such a beautiful dish with all the bright colors. There's no real recipe- it's like choose your own adventure here folks but I'll provide a guideline for you. When I was young we had a version of this. It was usually white rice, chicken, gravy, pineapple and coconut flakes. My husband's family loves to go big or go home. Either way you do it, the key is having a yummy gravy. We love the one by Delicious Gravy (see below). Enjoy!

(Gluten Free, Dairy Free)
Created by the Nielsens

Ingredients you could include:

Grilled Chicken (We use my Zesty Italian Chicken recipe)
gluten free gravy (see below)
cooked white or brown rice
romaine lettuce
almond slices
grated carrot
sliced tomatoes
black olives
cucumbers
celery
bell peppers
coconut flakes (unsweetened)

Directions:

Start with your rice as a base, add your ingredients and top with gravy. OR create your own adventure. ;)

Gluten Free Gravy

This is the gravy we love! It's honestly the BEST price I have found. The link to the right is for 12 packets (not just 1) and it breaks down to less than a dollar each!

We love it because it's:

Gluten Free
Vegan (so Dairy Free)
Organic
Quick & Easy to make

For 12 pkts

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Gluten Free Dairy Free Pasta Salad

6/22/2012

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Though this may not be my best picture of food...this recipe is AMAZING. It's been extended-Nielsen Family tested and approved. Even the gluten and dairy eaters loved it! I love using Tinkyada's Brown Rice Spirals for this. They cook up really nice and keep their texture. If you haven't tried their brand you should give it a try.

Pasta Salad
(Gluten Free, Dairy Free and can be Soy Free)

Adapted by jalene

Ingredients:

6 oz Tinkyada Gluten Free Brown Rice Spirals
3/4 cup Vegenaise (use soy free kind if you need it to be soy free also)
2 Tbsp organic apple cider vinegar
1 Tbsp gluten free mustard
1 tsp honey
1 tsp sea salt
1/4 tsp fresh ground pepper
1 cup sliced celery
1/4 cup chopped red onion

Directions:

Mix all the ingredients together except for the noodles and refrigerate in an airtight container for at least 1 hour.
Cook the noodles according to package directions. Wash with cold water. If serving right away, combine with wet ingredients. If waiting to serve, toss with a Tbsp olive oil and refrigerate also in a separate container. Keep noodles and sauce separate until right ready to serve. The brown rice noodles tend to absorb a lot of the liquid.

TIP: You can splash more color to this dish by adding a chopped up red or green pepper.

DEAL ALERT!!!

If your local health food store does not carry this item you can get it off Amazon for only $2.90 each when you buy 12 with FREE SHIPPING.

It's actually a better deal than my local health food store provides!

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Almond Raspberry Vinaigrette Salad

5/22/2012

1 Comment

I don't know about where you live but yesterday was one of the hottest days we've had so far this year! Days like that you just want something light, quick, and with no cooking! This next gluten-free, dairy-free dish is perfect for just that. You're going to LOVE the taste of the dressing! (It'll make you forget you're being healthy and eating a salad!) Enjoy!

Raspberry Vinaigrette Salad Dressing
(Gluten-Free, Dairy-Free, Soy-Free, Corn-Free, Un-Natural Sugar Free)

Created by jalene

Ingredients:

1/4 cup extra virgin olive oil or grapeseed oil
1/4 cup red wine vinegar
2 Tbsp honey
1/8 tsp sea salt
5 raspberries (see notes)

Directions:

Add all the ingredients except the oil to a blender and mix until smooth. While still blending, slowly add in all the oil until combined.

Makes almost 2/3 cup. Keep in an airtight container in the fridge.

Almond Raspberry Salad
(Gluten-Free, Dairy-Free, Soy-Free, Corn-Free)

Created by jalene

Ingredients:

1 & 1/2 cups romaine lettuce
1-2 Tbsp Raspberry Vinaigrette Salad Dressing
1-2 Tbsp Toasted Almonds (see notes)
handful of raspberries

Directions:

Throw it all together and enjoy!

Makes enough for 1. This salad is also great with other berries and nuts. We have also tried strawberries, blueberries, craisins, and sunflower seeds.
To add more protein you can add diced cooked chicken as well.

Note from jalene:

You can easily turn the dressing into Strawberry Vinaigrette by adding 1 large strawberry instead of the raspberries.
To toast sliced almonds spread out on a cooking sheet. Place in preheated oven at 350 F. Bake until almonds turn light golden brown. Takes somewhere around 5 minutes. (Be careful! They can burn quick so watch them close.) Store in an airtight container. Consume within 3 weeks.
Don't like almonds or are allergic to them? Try my Gluten Free croutons!

1 Comment

EGG FREE Chicken Salad...what?!

4/30/2012

1 Comment

We got this recipe from my sister-in-law Kemy who made it for us once. We immediately fell in love with it and begged for the recipe! My husband and I tweaked it a bit so Audrey could eat it too. We love this recipe! We use it for quick, great-tasting lunches.

It's a great source of nutrients including Protein, Fiber, Vitamin A, Vitamin C, Iron, Magnesium, Manganese, and Copper to name a few! I use Vegenaise instead of Mayonnaise so Audrey can eat this since it's a good idea to keep little ones off eggs until they're at least 1. Vegenaise a great Mayo-substitute that you can get GF, DF, SF, and EF! I found mine in the refrigerated section of my health food store.

(PS-If you're not concerned about your chicken salad being egg-free you can use regular mayo instead! It works just as well.)

Egg-Free Chicken Salad

(Gluten-Free, Dairy-Free, Soy-Free, Egg-Free)
Adapted by jalene & brandon from a recipe by Kemy

Ingredients:

4 chicken tenders, cooked & shredded (*see note)
1/3 cup cashews
1/3 cup purple grapes, washed & cut in half
2 Tbsp diced spinach
1-2 Tbsp purple onion (diced)
1/2 small lemon, squeezed
sea salt & fresh ground pepper to taste
1/2 cup vegenaise

Directions:

Add all of the ingredients together in a bowl until combined. Use in a sandwich with Gluten-Free. Dairy-Free Bread or wrap it up in a Gluten-Free, Dairy Free Tortilla, or serve over a tostada and serve.

*Note: I cook my chicken on a day that I have more time to and then freeze it for quick use later. You can also use cold rotisserie chicken. Just be sure it's gluten free!

You can usually find tostadas next to the tortilla section in your grocery store. They are crispy corn tortillas.

1 Comment

Almost like a Cafe Rio Salad

4/19/2012

1 Comment

Before going Gluten Free we used to practically live at this restaurant! But their Gluten Free menu is a little disappointing. Not even the blacks beans are on the "safe" list. So, if there's any of you out there (like me) that miss their salads, this next recipe is for you.

Ps- Unlike other Cafe Rio copy cat recipes I use chicken not cooked in a liter of Coke. ;) I feel it's healthier.
Give this one a try!

Gluten Free Cafe Rio Salad Copy Cat Recipe

Adapted by jalene

Ingredients:

Zesty Italian Chicken or Ginger Chicken
1 recipe of Cilantro Dressing
Gluten-Free Tostadas or corn tortillas
Romaine lettuce
black beans (see note)
1 recipe of Cilantro Lime Rice (see below)

To assemble:
Place a tostada or a heated corn tortilla on your plate, then rice, beans, lettuce, and chicken. Top with Cilantro dressing. A slice of lime and guacamole are also delicious with this salad. Sometimes I will take half of another tostada, crunch it, and blow it on top of my salad like Nacho Libre. (ha ha) Just kidding.

Gluten-Free, Dairy-Free Cilantro Lime Rice
Ingredients:

about 4 cups Gluten-Free Chicken Stock (see below)
2 cups white rice
2 garlic cloves, minced
1/2 onion, diced
1 large lime, juiced
1/2 bunch of cilantro, chopped fine (I have also used dried cilantro and it worked great)

Directions:

Juice lime first and put into a large measuring cup. Add enough chicken stock to equal 4 cups total. Throw all ingredients into a rice cooker and cook rice as normal. Vola!

(And if you don't have a rice cooker, place all ingredients into a saucepan and bring to a bowl. Turn heat to simmer or very low, cover, and cook for 15-20 minutes.) Store leftovers in the fridge.

Note from jalene:

WHY WE DON'T USE CANNED BLACK BEANS: The dangers in canned foods

"Found in the lining of most food and beverage cans, BPA (Bisphenol A) is linked to reproductive harm, cancer, and abnormalities in brain function and fat metabolism in animal studies," say Sarah Janssen M.D., senior scientist for the Natural Resources Defense Council.

We use a pressure cooker to cook all our beans (and a lot of other food). WHY IT'S WORTH IT: You can make 1 can of beans for around 20 cents! That savings alone pays for the price of the pressure cooker over time!

1 Comment

Taste the rainbow... 2

4/13/2012

1 Comment

This next dish is an easy but extremely healthy salad. It has a full spectrum of color which means it provides a wide variety of nutrients. It's SUPER good for you but also extremely yummy! Enjoy!

Rainbow Salad
(Gluten Free, Naturally Dairy Free, Can be Vegan) Adapted by jalene

Ingredients:

½ head of green cabbage (chopped)
1 cup cilantro (chopped)
1 red bell pepper ( chopped)
1 large carrot (grated)
¼ cup almonds (chopped & toasted, see below)
1/3 cup dried cranberries
(optional) 1/3 cup blueberries

Dressing:

2 Tbsp coconut oil
2 Tbsp honey or agave (to make it Vegan)
2 Tbsp red onion, minced
juice from 1 lime

Directions:

Combine dressing and set aside.
Heat oven to 350 degrees. Place almonds on cooking sheet. Cook until golden. Watch carefully! These can burn quickly.
Add all ingredients together and top with dressing. Enjoy! This salad is best consumed shortly after making,although it will last a couple of days tightly covered in the fridge.

Note:

Chopped pieces of green peppers, cucumbers, or other veggies would be also great in this salad.
If you have a food processor, you can throw all the ingredients in for quick chopping and combining.

1 Comment

Easy Coleslaw

Coleslaw

One of my favorite tools...

Gluten Free Ranch Dressing

Hawaiian Haystacks

Gluten Free Gravy

For 12 pkts

Gluten Free Dairy Free Pasta Salad

Almond Raspberry Vinaigrette Salad

Note from jalene:

EGG FREE Chicken Salad...what?!

Egg-Free Chicken Salad

Almost like a Cafe Rio Salad

Gluten Free Cafe Rio Salad Copy Cat Recipe

Note from jalene:

Taste the rainbow... 2

jalene

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Coleslaw

One of my favorite tools...

Gluten Free Gravy

For 12 pkts

Note from jalene:

Egg-Free Chicken Salad

Gluten Free Cafe Rio Salad Copy Cat Recipe

Note from jalene:

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