Real food for active lives: Simple and delicious real food - always gluten-free & dairy-free
Sometimes I buy things on a whim in amounts that don’t seem realistic for my 2-person household. This week it was a 1-pound container of baby bello mushrooms. Since I have been on a roasting kick this fall – pretty much any vegetable that comes through the door is subjected to this cooking method. Today, it was the bellos’ turn.
If you love salmon and egg yolk, this dish is for you. They complement each other nicely. And the dish is quick to prepare, whether you make it as a power breakfast or serve it for brunch.
When I’m not drinking my pumpkin, putting it in a soup, or making a curry or some other concoction out of it, I make pumpkin nut pancakes . Not only are the gluten and dairy free, they are delicious and filling.
Beets, broccoli and garlic bulbs (cloves, really)…some of my favorite vegetables. I don’t know why it took a dearth of fridge contents for me to realize that the three vegetables I had could be cooked up together for a perfectly delicious dish to accompany some smoky, pan-fried pork loin chops!
Spaghetti squash is my favorite late-summer squash because of its versatility and because it’s great gluten-free pasta substitute. In this recipe, I use it to make spaghetti alla carbonara, another favorite of mine.
In this recipe you will roast all of the vegetables and nuts in a single pan. With a quick spice pan toast, a puree, and a simmer, you will have a fragrant, healthy, and creamy soup that tastes great with a cold hard cider or GF beer.
When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls. They are the perfect gluten-free easy meal.
Fresh roasted corn and heirloom cherry and pear tomatoes add color and sweetness to this Roasted Corn Quinoa Salad
This light summer salad uses seasonal nectarines, sprouts, and greens, along with rich avocados and pistachios and a spritz of zesty balsamic vinaigrette. It is easy to make, refreshing to eat, and does not have gluten or dairy to weigh it down.
National Tapioca Day was yesterday. It inspired me to make a good old-fashioned comfort dish with a modern, grown-up spin. The result is a dark chocolate tapioca pudding that is as simple and creamy as the familiar recipes, but has a more grown-up taste. It is also dairy-free and does not include eggs, which are often included in traditional recipes.
