vegetarian

Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

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Homemade Habanero Guacamole

I recently had a craving for Mexican food, and one of my favorite things is a good guacamole. It’s delicious, satiating, and guilt-free. Frankly, I’m surprised it’s taken us this long to share our recipe with you. We were first going to share it as part of a larger taco bowl recipe, but we realized this is too good to not stand alone.

It’s simple and perfect for snacking with veggies (celery, bell pepper sliced, etc.), pork rinds or gluten-free chips, and it makes a great topping for scrambled eggs and homemade tacos or burrito bowls. Note: The habanero has me nervous the first day because it’s flavor was punchy. But it mellowed by the second day and added just the right sweet heat to the guac. We hope you enjoy it!

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Brazilian Diced Tomato Salad (Vinagrete)

So far this year, a high-fat, low-carb diet has been my modus operandi; it’s great for mental clarity, has eliminated hunger, and helped me a lot with losing weight. All of this has been awesome, but it has also meant going without many salads. It is much easier to focus on low carbs by avoiding them altogether, but that isn’t always the best solution for health and performance. As I’ve started running more, and dipped my toe in the water of racing, it has become apparent that my diet warrants some modifications.

This vinagrete was such a great surprise, and reminiscent of a pico de gallo. Even though spring is avoiding us here in the Washington, D.C., area, the mix of fresh tomatoes, cucumber, oil, vinegar, and herbs is refreshing and simple. It is great on top of your favorite protein (meat, fish, chicken) or on its own as a side salad. We bet it’s great over scrambled eggs, too.

However you choose to enjoy this vegetarian/vegan dish, we know you’ll love it.

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Roasted Rainbow Beets and Spring Onions

For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.

Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!

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Gluten-free Granola for Breastfeeding Moms

Breastfeeding can be a challenging experience at any stage. If you’re also a working mom, pumping adds another layer of (possible) complications. Some weeks, my supply seems just fine. Other weeks, I feel like I just can’t pump enough breastmilk and I worry my dwindling freezer stash will run out before Otto is ready to completely wean. Sure, we’re introducing solid foods (we started doing that two months ago, when Otto turned 6 months old). But, he’s still unsure. So his primary source of nutrition is, and will likely remain for some time, my breastmilk.

We crafted this granola recipe during one of those weeks I was feeling insecure about my milk supply, and it seemed to help! It’s specially designed with ingredients that help breastmilk production—nuts, chia seeds, and flaxseed—and uses only minimal added sugar (maple syrup) along with cinnamon (known to help regulate blood sugar) in the hopes of preventing that sugar high and crash that can happen after eating super sweet snacks.

Even if you’re not breastfeeding, this gluten-free granola is a quick and easy way to satisfy that craving you might have for a crunchy topping to your non-dairy yogurt (or regular yogurt, if you tolerate dairy well). We hope you enjoy it!

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