Roasted Garlic & White Bean Dip

Roasted Garlic & White Bean Dip

Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 2 cans white beans
  • Juice of one fresh lemon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh parsley

Instructions:

  1. Preheat the oven to 375°.
  2. Cut the top third of garlic heads off so the tops of cloves are exposed.
  3. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil. Bake until soft and brown, around 30 to 40 minutes.
  4. In a food processor, combine beans, roasted garlic, 3 tablespoons oil, and lemon juice. Process until smooth.
  5. Add sea salt and pepper.
Recipe by Kerry Tepedino. Image from blenderbabes.com.
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Lentil Salad with Watercress

Lentil Salad with Watercress

Ingredients:

Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced capers, drained
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil

Salad

  • 1 1/2 cups brown lentils
  • 2 bay leaves
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon sea salt
  • 10 cherry tomatoes, halved
  • 1/4 cup chopped fresh chives
  • 4 cups trimmed watercress

Instructions:

  1. To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.
  2. To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan. Bring to a boil.
  3. Reduce heat. Simmer for 18 minutes.
  4. Drain, then discard bay leaves.
  5. Stir together lentils, celery, onion, parsley, and salt.
  6. Add tomatoes and 2 tablespoons chives.
  7. Drizzle with vinaigrette. Toss to coat.
  8. Divide watercress evenly among 6 plates. Top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.
Recipe by Kerry Tepedino. Image from myrecipes.com.
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Flavorful Picadillo

Flavorful Picadillo

Ingredients:

  • 2 pounds ground beef
  • 1 tablespoon coconut oil
  • 1 1/2 cups thinly sliced onion
  • 1 garlic clove, minced
  • 1 1/2 cups sliced yellow bell pepper
  • 1 1/2 cups sliced red bell pepper
  • 1 cup finely chopped carrot
  • 3/4 cup raisins
  • 1/2 cup dry white wine (may substitute with 1/3 cup red wine, 1/3 cup chicken or beef stock)
  • 1/4 cup sliced green olives (about 13 olives)
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons sea salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 1 stewed tomatoes, undrained
  • 1 can tomato sauce (omit for AIP)

Instructions:

  1. Cook beef in a large nonstick skillet over medium-high heat until browned. Stir to crumble.
  2. Remove from pan. Drain well.
  3. Add coconut oil to pan.
  4. Add onion and garlic, sauté for 3 minutes.
  5. Add bell peppers and carrot, sauté for 3 minutes.
  6. Return beef to pan.
  7. Stir in raisins and remaining ingredients. Bring to a boil.
  8. Reduce heat. Simmer for 13 minutes, stirring occasionally.
  9. Discard bay leaves. Serve.
Recipe by Kerry Tepedino. Image from norecipes.com.
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Avocado Shrimp

Avocado Shrimp

Ingredients:

  • 1 tablespoon fat-free plain Greek yogurt (may substitute this with vegannaise)
  • Juice of half a fresh lime
  • 1/4 avocado, chopped
  • 1 crisp rye flatbread (may substitute with rice or nut crackers)
  • 5 cooked large shrimp
  • Chopped fresh parsley
  • Fresh black pepper

Instructions:

  1. In a bowl, stir yogurt/vegannaise, lime juice, and avocado.
  2. Spread mixture on rye cracker. Top with shrimp, parsley, and pepper to taste.
    *If using rice or nut crackers, it will be more like a dip. You may also opt to spread this on a slice of gluten-free bread.
Recipe by Kerry Tepedino. Image from wellplated.com.
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Sunrise Pumpkin Bowl

Sunrise Pumpkin Bowl

Ingredients:

  • 1 3/4 cups almond milk (may substitute with coconut milk for AIP)
  • 1/2 cup gluten free oats
  • 1/2 cup canned pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • Dash of sea salt
  • Grade B maple syrup, pistachio nuts, and coconut flakes for garnish

Instructions:

  1. In a saucepan, bring almond milk to a boil and stir in oats, canned pumpkin and pumpkin spice.
  2. Reduce heat immediately and let the mixture simmer a few minutes, stirring until oats are cooked.
  3. Serve with a sprinkle of coconut flakes, chopped pistachio, and drizzle with Grade B maple syrup.
Recipe by Kerry Tepedino. Image from santafeoliveoil.com.
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