Tag Archives: Lunch

“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!

“Nacho Average Fiesta Dip” Ingredients:

7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
1 tablespoon lemon juice (or lime)
1 teaspoon ground ginger
1 teaspoon onion powder (or 1 tablespoon fresh)
1 teaspoon garlic powder (or minced fresh)
1 teaspoon ground peppercorns
1 teaspoon sea salt (or salt substitute)
2 teaspoons dried cilantro (or 1 tablespoon fresh)
chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

diced green onion
diced tomatoes
fresh cilantro
sliced black olives
shredded lettuce
chips (try corn-free bean and rice chips like these Beanitos)
prepared “Nacho Average Fiesta Dip”
optional: vegan yogurt or sour cream
optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

Gather all your ingredients and mix them together.

Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

Spicy Nachos Compuesto Instructions:

Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

¡Yo quiero spicy nachos!

Faithfully Yours,

Leigh

P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Recipes

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

Ingredients (for each quesadilla)

2 brown rice tortillas (or any variety of wrap you like)
a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
1 ounce thawed frozen spinach (or use less fresh spinach)
⅛ of a diced onion (or use green onion, leeks, dried onion…)
a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
½ diced tomato (or salsa to top the finished quesadilla with)
optional: vegan unsweetened yogurt or sour cream topping
optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

Leigh

P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

Recipes

Meatloaf “Cupcakes” & Mashed Potato “Frosting” April Fool’s Recipe (Allergy-Friendly, Gluten-Free, Egg-Free, Dairy-Free) + Traditional Loaf Option & Hearty Meatloaf Sandwich

March 28, 2015 Leigh 1 Comment

Lay asunder mean-spirited pranks this April Fool’s Day, by celebrating with a merrymaking menu. Meatloaf “cupcakes” with mashed potato “frosting” are sure to bring smiles to the sourest of faces, but it can also be shaped into a traditional loaf… the way your grandma used to make it. This is the style that slices best into hearty meatloaf sandwiches, perfect for the next day’s lunch. And this allergy friendly recipe sticks together perfectly, without the need for egg, dairy, or gluten. Best of all, it’s sure to replace, “Are we really having meatloaf again?” with “When can we have meatloaf again?”

Meatloaf Ingredients:

3 pounds ground beef (or ground turkey or chicken)
½ almond milk (or any variety of milk)
1½ cups brown rice breadcrumbs (or any variety crumbs)
2 six ounce cans tomato paste (preferably organic)
2 tablespoons golden flax meal (or ground seeds)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground black peppercorns
1 teaspoon sea salt (or salt replacer)

◊ if making a traditional loaf… top with organic ketchup (which has sugar instead of corn syrup) before baking

◊ for meatloaf sandwiches… add gluten-free bread, lettuce, & veganaise to the ingredient list

Meatloaf Instructions:

Mix everything (except for the ground beef) together in a bowl well.

Add the ground beef, and mix it well with clean hands.

Fill a muffin tin with your meat mixture. I lined mine with naturally non-stick parchment baking cups, but use baking spray if placing directly in the tin. The easiest way to fill these is to make giant meat snowballs, and press them into each cup. This ensures no air pockets are included. Note that the meat will rise up and shrink in as it bakes.

If using traditional loaf pans, spray them with baking spray (like coconut oil spray) before filling with the meat mixture. Note that multiple small loaf pans cook more evenly than a single large loaf. Top the mounded mixture with a generous amount of ketchup. Bake in a 350ᵒ oven for about 30 minutes (depending on your oven’s temperament).

Remember to check the center of a large loaf, or the center of the innermost cupcake, for doneness. (I mention this because I’ve actually been served raw meatloaf at a dinner party… Yikes!)

Mashed Potato Ingredients:

2½ pound Yukon Gold Potatoes (preferable because of viscosity & natural butter flavor)
1 teaspoon sea salt (or salt replacer)
½ teaspoon onion powder
½ teaspoon garlic powder

◊ if not making this as a “frosting”… add ¼ cup extra virgin olive oil & ½ cup almond milk for creaminess

◊ for garnish “sprinkles”… fresh ground pink peppercorns (which look red to me)

Mashed Potato Instructions:

Wash the potatoes with a veggie brush and quarter cut them for speedy cooking. Peel them if you’d like the “frosting” to look more like real frosting, but I chose to leave mine on in order to preserve vitamin and fiber content. Bring them to a boil in salted water, and then simmer. (My mother insists on boiling them the entire time, and it works, so anything you do to cook them is fine so long as they’re well cooked… because raw white potatoes are actually toxic.)

The potatoes are done when they’re fork tender. Drain out the cooking water.

Add in your spices… and mash away, mash away, mash away all. (Or use the easiest and quickest method invented… the immersion blender!) Add oil and milk only if you are eating this by itself as a side dish, because it will prevent it from being as sticky… which is a good thing when you’re using it as faux frosting on a meaty cupcake. (Eaten together, you really don’t miss the oil and milk, because you’re tasting it with the flavor of the meatloaf.)

Optional Serving Instructions:

Meatloaf will leach liquid with cooking, so drain your cupcakes before serving. I actually replaced the parchment cups on mine before topping them with mashed potatoes, but they look great without the paper for a non-April Fool’s meal. Top your cupcakes with potato frosting using a silicone spoonula if you have one. (It’s a spoon-like spatula… I nicknamed mine the “Count”.)

Cut a traditional loaf into servable slices for dinner and tomorrow’s tasty lunch.

Ketchup, veganaise, and lettuce on gluten-free bread make a hearty meatloaf sandwich that will clean you out of leftovers in a hurry!

Serve these meals with a healthy dose of super-greens. This salad has romaine lettuce, fresh parsley, cherry tomatoes, sprouted pumpkin seeds, and sprouted hemp seeds. It has a creamy ranch-style dressing made of unsweetened vegan coconut yogurt seasoned with chives, marjoram, coriander, pink peppercorns and sea salt.

Unfaithfully Yours (April Fool’s Y’all!),

Leigh

P.S. For other healthy mashed tater recipes, check these out:

Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free)

Parties & Tablescapes

Leaping Bunny Topiary Spring Indoor Garden Party Décor Ideas for Easter or even Showers, Luncheons, & Brunches

March 26, 2015 Leigh

Say goodbye to winter storms and hello to spring splendor with a vivacious indoor garden party resplendent with leaping bunny topiaries! Put away the pastels and embrace vibrant carrot oranges and greens echoing this time of growth. Add apropos messages spelled out in hedgerow letters declaring the true reason for the Easter season. Give lettuce-edged napkins the bunny ear treatment as a tongue-in-cheek homage to all those cherished family photos. Layer chevron patterning with textural fibers to modernize the fête’s décor, forming an ensemble proclaiming, “Hello Spring!”

Crisp orange and white chevron fabric awakens the senses, making it the perfect underpinning for this little soiree. (My mother actually made this tablecloth, which is amazing for someone who has repeatedly stated, “I don’t sew.”)

Layered on that are round raffia mats placed as chargers. Rustic sage green plates are topped with orange salad bowls filled with fresh garden salads of baby greens like kale, spinach, and chard, with orange heirloom cherry tomatoes, English cucumbers, fresh parsley, sprouted pumpkin seeds, and crunchy carrot croutons. (Find the easy recipe for it here.)

Daily flatware is used, with the exception of the knives which have been exchanged with lovely patterned versions. (Mixing patterns is not only okay, but fantastic!)

Orange burlap bunny ears napkin rings hold lettuce-edge napkins matching the sage plates. (Learn how to easily make your own rings here.)

Understated water glasses were chosen as the only simple elements on the tablescape. Carrot lollipops with jute bows sit in place of dessert spoons. (Find them on sale at affiliate Oriental Trading Company. The link in the side bar adds a coupon with free shipping to your cart automatically.)

Baby leaping bunny topiaries sprout from burlap covered carrot pots above each place setting. (Learn how to craft them easily here.) Tiny printable carrots act as place-cards for each invitee. (Snag my free printables here.)

Big bunny mama springs from the center of the table in declaration of a beautiful life.

Orange twine wrapped Easter eggs sit on the grass beneath her. Twine and crepe carrots suggest growth of one’s soul.

Faith stands as the center of the celebration both literally and figuratively. (The hedgerow letters are bandaged with burlap and jute symbolizing that one may be battered, but not broken when one has such faith.)

The side table holds another hedgerow spelling Believe. It sits with an additional egg enmeshed in a swirl of vibrant chevrons and burlap lilies.

A green trunk elevates another bunny constructed of grapevines holding both faux farm eggs and green bird eggs.

Above that a carrot wreath with my topiary printable hangs next to my banner. (Find the carrot wreath at affiliate Cost Plus World Market whose sale link is in the sidebar.)

The end of my printable bunny and carrot banner sits close to a burlap carrot sign extending an honest welcome to all enter. (Get my free printables here.)

Take an idea or two, or use all of my craft tutorials and free printables for your own indoor garden party that declares, “Hello Spring!”

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Arts & Crafts

Easy DIY Leaping Bunny Topiary Craft Tutorials with Free Banner, Wreath, Place-card, Invitation, & Thank You Note Printables (for Easter, Showers, Luncheons, & Brunches)

March 26, 2015 Leigh 1 Comment

Make your own tabletop garden full of leaping bunnies for your next indoor garden party. DIY these easy projects 3-dimensionally or with my free printables… or mix and match the crafts as I’ve done here. Choose your own color and theme to embellish the bunnies with, or follow my lead and make burlap carrot pots to sprout your menagerie from. Better yet, keep the wraps, rosettes, and ribbons nonpermanent so the bunnies may be used again for another theme. Let these rascally rabbits transform your spring fling into a colossal cute –fest today!

I’ve seen faux foliage covered bunny and bird ornaments as well as topiary picks at several stores locally, and online the choices are endless. Using one of these ready-mades is the quickest way to craft a 3-dimensional creature topiary. (I’ll tell you how to make 2 other types later.)

Wrap small terra cotta pots with burlap fabric or ribbon, and cut after the overlap. Use dots of hot glue to adhere one side to the other. Avoid gluing the burlap to the pot if you’d like to reuse these with another theme, as I’ll be sure to do in the future. Trim the excess length off with scissors so that the pots sit flat on the table.

Add a length of ribbon around the top and tie it in a taut bow. This is not only decorative, but is a trick to keep the burlap securely in place without having to glue it permanently.

Fill each pot with a chunk cut to fit, from a large block of stryofoam. Wedge little chunks of stryofoam in between the large block and the wall of the pot until the large block has no wiggle room. This keeps your creation from drooping later.

Glue ground cover to the top of your moss. Do this by cutting the green edges to fit the pot, and gluing those edges to the rim. I used faux earth meant for a table runner, but I’ve seen similar stuff in the form of placemats as well. Other options are faux Easter grass, moss ribbon, Astroturf, green burlap, or grass printed scrapbook paper (for the printable topiary).

Cut stems, sticks, or dowels to jab into your ornaments, and wrap them with brown floral tape. If your animals are already on sticks, simply cut them to size with good sheers.

It’s easier to embellish your bunnies before potting them. Double-wrapped a length of jute (or yarn, ribbon, twine) around each bunny neck and knot it loosely. Slip a burlap rosette under the jute so that it sits securely without glue.

Make a pilot hole into the center of the green stuff. Do this carefully with any sharp point from an awl to a screwdriver. (I used a scissor side… but I have a tendency toward crafting dangerously.) Lastly, jab the bunny stick into the pilot hole.

Continue crafting the rest of your rascally rabbits.

Another option is cover a carved styrofoam shape with moss, as I have done with the larger bunny centerpiece. I’m not going to cover that in detail here because it took a lot more time, energy, and patience. If you choose to go that route, you can either purchase a ready-made animal shape, or carve one from a block of stryofoam yourself. Foam cutting knives are available that will make the job slightly easier.

One way to add foliage is to cover your creation with moss ribbon as I have done. This is a kind of moss covered carpet tape. Cut it into pieces and round the edges, so that the animal shape may be completed in an unseen patchwork. Adhere the patches with hot glue, pressing firmly.

Embellish it with a burlap ribbon collar and flower, and pot it in the same way as I showed you earlier. I wanted to reuse the bunny topiary again for future themes, so I did not glue the collar to the bunny. I simply glued the flower to one end of a length of ribbon, and then wrapped the ribbon around the neck. I began with the blank end and looped it underneath. The weight of the flower resting on top of the opposite ribbon end kept it firmly in place. It will look completely different with a another color of base wrap and type of collar embellishment.

The following are my leaping bunny printables (free for noncommercial use). Right click on the image you want to use, and select print. Choose color and photo settings for your printer, and print them on sturdy white cardstock.

To make a paper topiary from my printables, begin by printing and cutting out the two opposite facing bunnies.

Glue them together, back to back with a stick or popsicle stick in between. Pot the stick, as shown previously, and embellish it further with paper rosettes and ribbons.

Cut out the carrots to use as place-cards that rest on your newly crafted topiaries. I printed mine, 2 sheets to a piece of cardstock, so that they would be smaller than the banner carrots.

Another option for folded place-cards, is to print out the 5×7 invitations / thank you cards and fold them in half. Embellish them with tiny bows or paper flowers, and write guests’ names on them.

Adding my leaping bunny topiary printable to the center of an existing wreath is an easy way to update a piece you already own and make it fit perfectly to your theme. (This carrot wreath came from Le fidèLe Design’s affiliate Cost Plus World Market. Find a link to them with up to date coupons in the side bar.)

Make a banner with the bunnies and carrots by simply arranging them in a pleasing manner and taping the backs to jute, ribbon, twine, or yarn. I chose to criss-cross the carrots between the bunnies.

A loop at each end makes it easy to hang with clear thumbtacks.

You can also attach the carrots to readymade treat bags like the orange chevron one here. It’s filled with sprouted pumpkin seeds as a part of a healthy and tasty lunch. (See more of this along with the recipe here.)

(Find the bunny ears napkin ring tutorial here.)

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Arts & Crafts

Fast & Easy DIY Burlap Ribbon Bunny Ears Napkin Rings Craft Tutorial (Perfect for Easter, Showers, Luncheons, & Brunches)

March 25, 2015 Leigh

Why buy a set of bunny ears napkin rings when you can make your own for a fraction of the cost that suits your décor perfectly? This was the thought that sparked one of my cutest projects. 12 feet of 1 inch wide orange burlap ribbon was enough to make 6 rascally rabbit rings for my leaping bunny topiary theme, but many other ribbons would have worked just fine. Hot glue, scissors, and a ruler were the only tools needed to finish the napkin creatures in half an hour. What a perfect project for a spring “crafternoon”!

Each bunny will use about 2 feet of ribbon, so plan accordingly. Note that one inch wide ribbon is the perfect size for this project. Cut 2 lengths of 7 inch strips for each ring… or 12 strips for a half dozen rings.

Cut 2 lengths of 5 inch strips for each set of ears… or 12 strips for a half dozen rings.

Fold each 5 inch strip in half, and press a crease into the folded edge. Lay down a thin strip of hot glue along each vertical side edge, in order to glue the fold into place permanently. (Try using a cool temp hot glue gun to avoid burning your fingers with the hole-filled burlap.) Leave the bottom non-folded edges unglued, forming a tiny sack. At the top folded edge, take the right corner and fold it over toward the center. Then take the top left corner, and fold it over the right one. It will make the top of each ear. Glue the folds into place with a dot of glue, under the left corner and over the right.

With all your ears made, assembly line fashion, get started on attaching them to the rings. Take one of the 7 inch strips and fold it in half to locate its center. Cut centimeter length slits, about a centimeter away from that fold, perpendicular to the fold. (You just made two ear canals.) Fold the bottom open edge of an ear in half, and slip it into a slit opening. You should see about a half centimeter sticking out.

Glue the outside of this protruding portion to the 7 inch ring strip. It should fan outward. Repeat with the other ear, making sure they’re facing the same direction.

Take another 7 in strip of ribbon and glue it to the flat side of the bunny eared strip. The easiest way to begin is by gluing one end and tapping it into place. Continue on until the whole strip is joined. Make sure the ribbons are curved the same direction for a less troublesome experience.

Form the ring by gluing one end of the long strip to the other, by slightly overlapping the edges. (You just made a bunny face.)

Repeat this process until your rabbit warren is complete. (Know that they get easier after making the first one.)

I used sage green cloth napkins with a seam that is actually called a lettuce edge. These folded beautifully into a roll with a top that resembled a small head of lettuce.

These are perfect for an Easter party. (See more of the leaping bunny garden party here.)

They’re also great to pull out for a spring lunch. (Find the carrot croutons / “bacon” bits recipe here.)

I wanted orange bunnies to coordinate with my carrot décor, which no one even sells, so I made them with fall clearance ribbon… making the grand total for this project a whopping buck fifty!

The best part of all, was receiving the genuine compliment that they were so much cuter than the stores’ versions. I hope you think so too. (Get the topiary craft tutorial and printables here.)

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Recipes

Healthy Gluten-Free Carrot Croutons / Vegan “Bacon” Bits Recipe for Spring Garden Salads (Perfect for Easter, Showers, Luncheons, & Brunches)

March 25, 2015 Leigh

This easy recipe for colorful carrot croutons transforms any spring garden salad into a healthy gluten-free creation. Roasting carrot slices enhances their inherent sweetness while herbs and olive oil impart crouton flavor. Use baby carrot slices for healthy vegan “bacon” bit crunch with no cholesterol. This modern twist on old favorites is a continuation of the undercover veggie series, which makes it simple to get your little bunny to eat her carrots!

Ingredients:

sliced carrots (large carrots make crouton chips, while baby carrots make bits)
extra virgin olive oil (to drizzle over carrot slices before roasting)
your favorite dried herbs & seasoning (to sprinkle before roasting, I used sea salt and dill, but try grilling spices for bits)
fresh garden salad (I used baby kale, baby chard, baby spinach, diced English cucumber, orange heirloom cherry tomatoes, sprouted pumpkin seeds, & chopped fresh parsley)
dressing of choice (try a lemon vinaigrette with a 3 to 1 ratio of extra virgin olive oil to lemon juice plus herbs like dill & parsley)

Instructions:

Wash the carrots, and peel the large varieties. These baby carrots are a peel-free shortcut to orange vegan “bacon” bits. Slice as many as you like, keeping in mind that they will shrink with roasting. (A cookie sheet full is enough to top 6 side salads.)

Disperse the sliced carrots over a parchment lined cookie sheet. Drizzle them with olive oil, or generously spray them with a Misto. Sprinkle dried herbs and seasoning over them. (I chose sea salt with dill for a light garden fresh taste, but grilling spices with black pepper would be more bacon bit like.)

Roast in a 350ᵒ oven for about half an hour… this will vary greatly depending on carrot size and oven temperament! Just keep an eye on them once the edges brown, with the oven light on. (If utilizing a dehydrator, cook them at 145ᵒ for 30 minutes, and then reduce heat to 115ᵒ for 24 hours until crunchy.)

Spoon the crunchy carrot bits over any variety of fresh garden salad.

Roasting makes them more flavorful than regular old carrot slices. (Find the bunny ears napkin ring craft tutorial here.)

Bunny sandwiches are the perfect accompaniment for a carrot topped garden salad. (Cut the bread shapes with a cookie cutter before filling them.)

The colorful carrots are a beautiful way to coordinate with any existing orange elements in your menu or décor. (See more from the leaping bunny garden party here.)

These are not only gluten-free, but also guilt-free… because no pigs or waist lines are harmed by consumption!

For more undercover veggies and a creamy dressing, see my Heartbeats Recipe here.

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Recipes

Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes)

March 17, 2015 Leigh

This allergy-friendly guacamole recipe has no nightshades like red pepper or tomatoes, but it still has a spicy kick which makes is the perfect party appetizer that everyone can enjoy. It contains my secret Tex-Mex trick for adding creaminess, which also serves to keep the avocado from browning during the festivities. Serve it rustically in chunky form or blend it into creamy perfection. I can be served with any variety of veggies, chips, or even as a sauce for a meal. Think beyond taco pairings, and embrace it as dressing for your veggies. The heart-healthy avocados make this a guilt-free food, even though it tastes like a special treat, so enjoy!

Ingredients:

3 large avocados (add more if using small ones)
3 tablespoons lemon juice (or lime juice)
2 heaping tablespoons unsweetened coconut yogurt (or use plain yogurt, or mayonnaise, or veganaise)
1 diced leek (or use onion or spring onions)
2 teaspoons dried cilantro (add more if using fresh)
1 teaspoon ground ginger
2 teaspoons ground black peppercorns
1½ teaspoons sea salt (or no salt seasoning)
Dipping Foods: veggies for crudité or chips (pictured are pomegranate potato chips)

Instructions:

First, gather all your ingredients. Using bottled citrus juice is perfectly acceptable, just make sure that it is pure juice and not the fake variety… or else your guacamole will brown. I’ve used Haas avocados for this recipe. Ensure that they’re ripe by gently squeezing the outside. If they give in a bit, then they’re ready to eat. If not, then store them on the counter until they are.

Wash the outside of the leeks, cut off the excess green tops, and then slice them in half. Wash the insides of the two halves, and then dice them. (I really like the flavor leeks add to the mixture, and they won’t make you cry!)

Mix all of the herbs into the lemon juice to allow them time to soften while preparing the avocados. Adding yogurt or mayo is the secret Tex-Mex trick to making smooth and creamy guacamole. Both this and the lemon juice will keep the guacamole a lovely shade of green during your party.

Wash the outsides of the avocados before cutting into them to avoid transferring bacteria. Whack the avocado seed with a knife, then twist it a half turn to remove it. Slice a grid pattern into the green flesh. Use a spoon to scoop out it out, or just squeeze the rind to squish it into the bowl.

Mash and mix everything together. I use the back of a serving spoon to smash the avocado against the side of the bowl. You can serve it in a bowl rustically like this…

…or you can use a blender to smooth the guacamole into a perfect concoction. (Find a powerful one at Le fidèLe Design’s affiliate Blendtec at the link in the side bar.) Made in this way, there are no chunks of leeks or clumps of herbs, but all of the flavors are equally distributed. (I grew up making traditional guacamole with a molcajete, but I used an immersion blender here… which I admit is much faster and easier.)

Spoon the spicy guac into shot glasses or individual serving cups.

Add any variety of veggies or chips, from matchstick cut carrots (for Easter) to Fritos (for Cinco de Mayo).

On this day, I used pink pomegranate potato chips from Simply 7 to coordinate with my Candyland party theme. They are so yummy by themselves, but are really amazing when combined with the spiciness of the guacamole.

The little avocado shooters fit perfectly into the treat towers I crafted to match my theme. (I’ll be posting the tutorial on this very soon.)

You can also serve my Heartbeats Veggie Chips made from beet root with the guacamole, or try the Lettuce Turnip the Beet Dip I made to accompany it. It is a pink savory herbed avocado dip that I made for Valentine’s.

Faithfully Yours,

Leigh

Recipes

Sautéed Kale, Spinach, Chard & Pine Nuts with Herb Roasted Chicken Option (Allergy-Friendly Recipe)

March 7, 2015 Leigh

This sautéed greens with chicken recipe makes an easy but elegant weeknight meal, yet is worthy to set before a table full of guests. The kale, spinach, chard and protein packed pine nuts make a lovely side dish or even a delicious meal by themselves. Succulent herb roasted chicken may left off vegan plates and extra pine nuts added instead. This makes it easier for families of mixed preferences to adapt peaceably… and peace is the perfect ingredient for a family gathering!

Ingredients:

~1 pound of greens (I used baby kale, baby spinach, & baby chard)
½ cup pine nuts (or any nut you prefer)
¼ cup olive oil (or another healthy flavorful oil, adjust amount as desired)
½ orange (or use another citrus juice)
1 teaspoon dried marjoram (add more if using fresh)
1 teaspoon dried thyme (add more if using fresh)
sea salt & ground peppercorns (to taste, or use a salt substitute)
Optional: chicken breasts (1 for each person, + extra herbs & olive oil)

Instructions:

If opting for the roasted chicken, prepare that first so it may be cooking while you fix the greens. Drizzle olive oil over the chicken breasts and sprinkle marjoram, thyme, salt and pepper over them. Roast them in a 375ᵒ oven for about 45 minutes. (Adjust the cooking time to the size of your portions and your oven’s temperament… the pieces I cooked were huge!)

Wash your greens well in a colander. (I chose baby varieties not merely for their tenderness, but also to save time in preparation. They don’t need to be chopped or have hard core stems removed.)

Heat the pine nuts and olive oil in a pan on the stove. (I actually used my big wok because the sloped sides prevent the greens from overcooking.) When they are bit browned, add the greens.

Also add in the herbs and seasoning, and toss to cook down. (The volume of the greens will shrink as it’s cooked, so you can add smaller portions a little at a time until all of it fits in.)

Off of the heat, squeeze in the citrus juice and mix well. (Heat negates the vitamin C benefit.)

Serve them whole, or slice the roasted chicken breasts for presentation.

Add more herbs, pine nuts, or even a new element as garnish. (I used leeks in the pictured dish… because I adore them.)

Bon appétit y’all!

Faithfully Yours,

Leigh

P.S. If you like kale, check out my Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan).

Recipes

Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

March 6, 2015 Leigh 2 Comments

Most traditional preparations and modern recipes for Irish Colcannon call for ingredients like cream and butter. Tasty as they may be, these ingredients aren’t as healthy as their dairy-free counterparts. Making them vegan also ensures that every St. Patrick’s Day guest may be served without worry. I’ve also switched out cabbage for the superfood kale, and added some amazing herbs. This healthy recipe transformation allows it to be enjoyed as an everyday food, while still tasting like a comfort food. So use it to feed your holiday guests, or just divide the recipe to indulge in it yourself!

Ingredients:

5 pound bag Yukon Gold Potatoes (these have a natural buttery flavor, but use what you like)
1 cup unsweetened almond milk (or any other variety of milk)
½ cup extra virgin olive oil (you can reduce the amount, or try another healthy flavorful oil)
1 big bunch of kale chopped (use any variety, just remove the core stems)
1⅓ cup diced leeks (or onions, scallions, green onions…)
⅔ cup minced fresh parsley (I used curly but flat leaf is great too, cut back if using dried)
½ cup diced fresh chives (= ⅔ ounce organic package, or ¼ cup dried)
1 teaspoon ground black peppercorns
2 teaspoons sea salt (you can always use less, or try a no salt seasoning)
Optional: turkey bacon pieces to mix in and gluten-free breadcrumbs to top it with… Yummy!

Instructions:

Wash and scrub the potatoes with a brush, and then cut them into quadrants for faster cooking. (I intentionally don’t peel mine because the skins contain most of the vitamins and fiber… plus they add a lovely rustic texture!) Bring them to a boil in salted water over high heat, and then reduce to a simmer.

While the potatoes are cooking… wash the kale, chives, parsley, and leeks.

Leeks tend to get dirt stuck inside them, so it’s best to wash the outside first then cut them in half before washing the insides.

Dice those leeks and chives. (I love that leeks won’t make you cry like onions!)

Mince the parsley. (The right side is the before, and the left is the after.)

Trim off the hard core stems of the kale and chop up the leaves.

When the potatoes are tender enough to pierce with a fork, drain the cooking water out. (Check out my quick and easy recipe for cauli-potatoes here.)

Mash them in the same cooking vessel with a masher, use a potato ricer, or do what I did and use an immersion blender. (Yes, I use that baby on everything!) Keeping the vessel heated, stir in the almond milk, olive oil, salt and pepper.

Mix in the veggies and herbs then heat them through. These can all be safely eaten raw, so the amount of time you cook them is a matter of taste. (I prefer to just wilt mine a good bit to preserve the vitamins and texture.)

You can plate these directly from the stove…

…Or you can serve them in a casserole dish. The traditional look is to make a well of butter in the middle, but I elected to top ours with browned gluten-free breadcrumbs. (= yummier & healthier!)

Colcannon is traditionally served with ham or bacon, but we went with slow-cooked stew beef and carrots here. (I will so be mixing in turkey bacon pieces next time!)

This recipe earned “Wows” from my non-vegan picky eaters and did not last long at all… and I’m hoping it won’t with your family either!

Faithfully Yours,

Leigh

P.S. I love buying like a locavore! If you can’t take advantage of area farmer’s markets, look for your states labeling like the one on my leeks that said “Go Texan.”

Living Faithfully ~ Embracing Creativity