Tag Archives: gluten free

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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Quick Spinach and Mushroom Sauté

Do you struggle to get enough vegetables into your day? I have been following a pretty strict ketogenic diet for the past 6 weeks, and vegetable intake has been a struggle. My appetite has been low and I’m feeling great, but I haven’t been hungry for vegetables. That said, the need for mushrooms hit hard and fast this weekend.

In turn, we decided to put together a super easy side dish that would satisfy my craving. The ghee we used is Salted White Truffle from 4th & Hearth. The combination of truffle, spinach, and mushroom makes for an umami explosion you won’t want to miss. This didn’t last in the house long enough for us to serve it as a standard side, but I bet it would go great with just about any protein you choose. Enjoy!
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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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Cardamom Cookies

Growing up, my favorite holiday cookies were either coconut- or chocolate-covered: snowballs and bon-bons. Cardamom cookies were among the many cookies I wouldn’t touch. They were one of my Grandma’s favorites, but I couldn’t appreciate the sweet spice blend for which they are named. Sometimes Grandma would ice them, but even with that extra coat of sugar, I wasn’t keen.

As an adult, my palate has expanded and so has my sweet tooth (although I try not to indulge too often). I still love chocolate- and/or coconut-covered everything. But I’ve also come to love a good chia spice tea and cardamom-spiced treat.

These cookies are simple to make, light and fluffy in texture, and not too sweet. Brent, who isn’t a sweets guy, thought they were great. I hope you will, too!

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Blistered Tomato and Seafood Pasta

With a six-month old, we have little energy or time for complicated recipes. That said, we don’t want to compromise on flavor either. Like last week’s recipe, this pasta sauce was inspired by watching the Food Network. Pasta sauce doesn’t have to be all diced tomatoes and tomato paste, so we blistered Campari tomatoes in ghee. We added scallops and shrimp for a protein, but this could easily be made with diced chicken or without an added protein.

Heather specifically requested gluten-free pasta (brown rice spaghetti), but you can serve with zoodles or another vegetable noodle. Whatever you choose, the result is a satiating but super fresh and light pasta dish. We hope you enjoy it!

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