Avocado/ Chickpea Salad (Dairy and Gluten Free)
Ingredients:
1 avocado
1 bunch of spinach
1/4 red onion chopped
2 tbsp olive oil
1 lemon
salt to taste
1 cup of chickpeas (garbanzo beans)
1 sliced tomato cut in wedges
Directions:
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive oil, lemon juice,
avocado and salt. Add in the onion, chickpeas, and tomato
Recipes
Below are some recipes you might enjoy.
Chocolate chia seed pudding (Dairy and Gluten Free)
Ingredients
1/4 Cup Chia Seeds or desired consistency
3/4 Cup Chocolate Almond Milk
Directions
Mix in a small bowl (size of cereal bowls) or individual ramikins. Put in refrigerator for 2-3 hours
Makes 2 Servings
Macademia Nut Crusted Halibut with Coconut Black Rice and Mango Salsa (Dairy and Gluten Free)
Ingredients:
4 - 6 oz filets take skin off
1/3 cup lime juice
2 teaspoons finely grated ginger root
1 cup macademia nuts
1/4 cup almond meal
dash salt and pepper
2 tablespoon olive oil
1 egg
2 tablespoons almond milk
Directions:.
1. Mix the lime juice, olive oil and ginger root
2. Pour the lime juice mixture over the fish. refrigerate for 30-60 minutes before baking
Turn fish 1-2 times
3. Preheat oven to 500 Degrees
4. Lightly oil baking sheet
5. In one bowl put the nuts in, 2nd bowl put the almond meal and salt and pepper, 3rd bowl beat the egg and mix with the almond milk.
6. Take the fish from marinade dip in almond meal mixture, then egg mixture, then roll in nuts.
7. Place on baking sheet, bake 6-8 minutes fish should be opaque.
Mango Relish
1 Mango, 1 papaya
2 plum tomatoes (cut in half scoop the seeds out and discard)
2 tsp scallions
1 tsp fresh cilantro
1 tablepoon olive oil 1 tsp lemon juice
1 tsp lime juice
Black Rice
Follow directions on the package but substitute coconut water for water.
Add cooked green peas to the cooked rice.
SMOOTHIE (Dairy and Gluten Free)
Ingredients:
1 cup of almond milk or coconut milk ( I like to use unsweetened)
1 TBSP Coconut Oil
1/2 Cup cut mango (can use frozen)
1/2 Cup frozen banana
1 TBSP Flaxseed Powder
1/2 cup Spinach
1/2 Cup Kale
1 TBSP Rice Protein or other Protein Powder
Directions:
Put all ingredients in a high speed blender and blend until smooth.
Fish Tacos
Ingredients:
8 Flour tortillas (can buy brown rice or other gluten free options)
1/4 cup any salsa
3 cod fillets 8 oz each
Guacamole (2 avocados, lime juice, salt and pepper, dash of cayenne pepper, dash of chili powder, dash of cumin)
1 Red and 1 Yellow Pepper
1 small onion
1 tsp basil
Salt and Pepper
Fresh Cilantro leaves
Directions:
1. Preheat the oven to 350 degrees
2. Squeeze lime on the fish fillets
4. Season with Salt and Pepper and Basil
3. Wrap fish in parchment paper
4. Bake for 15 minutes if 1/2 inch thick, 20 minutes if more than 1/2 inch
5. While fish is baking slice the peppers and onion and heat in skillet with olive oil until tender
6. Warm the tortillas
7. Place baked fish in the center of the taco, add peppers, onion, guacomole and salsa, can add cilantro leaves if desired
Granola (gluten free, dairy free)
Ingredients
2 1/2 cups rolled oats (gluten free)
1 cup finely chopped almonds
3/4 cup dried blueberries
1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/3 cup maple syrup
2 TBSP coconut oil
2 tsp cinnamon
Directions
Preheat oven to 350 degrees
In a large mixing bowl combine the oats, almonds, dried blueberries, pumpkin and sunflower seeds. Mix the maple syrup, melted coconut oil and cinnamon. Drizzle oil mixture over the oat mixture. Bake for 25 minutes but check after 15 minutes every oven is different.
Roasted Brussel Sprouts
Ingredients:
1 tbsp coconut oil
2 cups of cut up brussel sprouts
salt and pepper to taste
1 TBSP maple syrup
1 tsp of cinnamon
Directions:
Heat oil in a frying pan, add brussel sprouts, cook until desired softness, add sea salt, drizzle with maple syrup and cinnamon, salt and pepper