ABC…easy as 1-2-3…that’s what this salad and dressing is! If you have these three ingredients on hand, you can whip a quick dressing up in less than a minute, and there’s no need for a blender, just a simple whisk (or a fork if you must!).
A for Almond butter (or your favorite nut or seed butter)
B for Braggs liquid aminos (or coconut aminos for Paleo, Whole30 and/or soy-free)
C for Apple Cider Vinegar
For the salad itself, choose your favorite chopped greens along with some crunchy cabbage for the base. Toss in your preference of veggies, such a sliced grape tomatoes, diced bell pepper and chopped celery and there you have it! You can top it off with your favorite nuts and/or seeds, diced apple or coconut chips for some extra crunch and flavor.
This dressing is simple but SO good! For a touch of sweetness, either add a drizzle of maple syrup or agave or a spoonful of date paste. If you are looking for a quick lunch or light dinner, this is it! You can substitute the greens for chopped kale or swiss chard and keep it in the fridge for longer since it will hold up as opposed to wilt.
Toss this dressing into a cup of cooked quinoa or brown rice to make it more filling or add your favorite protein for a hearty main course. I served this salad with grilled salmon burgers the other night, and it was a lovely combination or smoky, sweet, salty and tart. If you like sweeter dressings, dial down the amount of vinegar you use and use two drizzles of maple or agave.
ABC Cabbage Salad
Grain-free, Gluten-free, Dairy-free, Nut-free Option, Vegetarian, Vegan, Sugar-free, Egg-free, Keto-friendly, Paleo-friendly option
For the Dressing:
2 Tbsp almond butter or your favorite nut or seed butter*
2-3 tsp Bragg’s liquid aminos (or coconut aminos or gluten-free tamari)
1 -2 Tbsp apple cider vinegar
water to thin, if needed
Optional – for a sweeter dressing, drizzle in a teaspoon or so of agave, honey or maple syrup or date paste to taste. For a lower carb option, add a couple drops of liquid stevia
For the Salad:
1 handful of chopped purple cabbage
2 handfuls of chopped greens
5-6 grape tomatoes, halved or quartered
1/2 cup bell pepper, diced
2 stalks celery, diced
1/3 cup alfalfa sprouts
Or whichever salad ingredients you enjoy, this recipe is flexible!
Ideas for crunchy toppings
Chopped nuts or seeds
Makes 1 large salad or 2 smaller salads
- For the dressing: whisk almond butter/nut butter through vinegar in a small bowl until smooth. If it’s too thick, you can thin with a drizzle of water. I like my dressing on the acidic side so feel free to adjust to taste. Feel free to add in a
- For the salad: Combine all salad ingredients in a bowl. Toss with salad dressing until combined, if you like a lightly dressed salad drizzle a little at a time (leftover dressing can be saved). Sprinkle with topping options if desired and serve!
*The choice or nut or seed butter will determine the flavor or your dressing. I’ve tried this with peanut butter, sunflower seed butter and cashew butter along with the almond butter. A roasted nut/seed butter has a lovely depth of flavor that adds to the dressing. If you use a salted version, you may want to adjust the Bragg’s/aminos to your taste. If you use sunflower seed butter, it’s not as sweet as the almond/peanut/cashew options so adding a little sweetener will balance out the flavors nicely! This dressing is flexible so adapt it to suite your taste buds and your tummy!
Chocolate turtle candies take me back to my childhood, and they remind me of my parents and most definitely my Papa. These chocolate caramel goodies are packed with buttery pecans and they transport me to family memories and holidays. They are our family go-to for Christmas stockings and are often included in gifts…and when turtles are in a variety chocolate box, they are the first to be picked.
This version of our family favorite is not only free of refined sugars, it’s dairy-free, vegan, paleo-friendly and dare I say even better than the classic? Gasp! My grandpa would roll over in his grave if he heard me say that. Maybe it’s due to the fact that these candies are packed with healthy ingredients (and a short list at that!), but these homemade treats are the perfect ending to a meal or a fabulous afternoon pick-me-up, and they will make my tummy happy as well!
I found this recipe at Anne’s delightful blog, Simple and Savory while browsing her site for this month’s Secret Recipe Club assignment. Anne is “my type of people”, she’s a holistic health coach, and is a huge advocate for making your own food as a key to health. You can find vegan, dairy free, gluten-free, and Paleo and all sorts of recipes on her site! I had a blast searching through her recipes and though I ultimately chose her Chocolate Turtle Candy, I have tagged many for future experimentation including Anne’s Roasted Vegetables with Cashew Cheese Dip, Hasselback Pork Tenderloin and her Gluten-free Irish Soda Bread.
For the turtles, I swapped out Sunbutter (sunflower seed butter) for the peanut butter since that’s what I had on hand, and opted for pecans as my nut choice. I prefer a contrast of bitter and sweet when it comes to chocolate so I used a 90% chocolate bar chopped up and it contrasted beautifully with the sweet dates. Lastly, I sprinkled a little sea salt flakes over the chocolate coating for that extra pow, and goodness these are scrumptious! No doubt that this recipe is a keeper, thanks Anne for the inspiration!
Salted Chocolate Turtle Candy (lightly adapted from Simple and Savory)
Gluten-free, Grain-free, Vegan, Dairy-free, Peanut-free, Paleo-friendly, Egg-free, Refined sugar-free, Soy-free, No-bake
3/4 cup walnut or pecan halves
12 medjool dates
1/2 Tbsp nut or seed butter (I used sunflower seed butter)
8 oz dark chocolate, chopped (homemade, or your favorite chocolate bar, or can use unsweetened if you really like the contrast of bitter and sweet with dates)
1/2 Tbsp coconut oil
sea salt flakes
- Place dates in the food processor and process for 1 1/2 to 2 minutes; until they form a ball (you may have to stop and scrap the sides down).
- Add the nut/seed butter to dates and process for 30 seconds until combined.
- Remove date mixture from food processor and refrigerate atleast 30 minutes.
- Place pecan of walnut halves in a circle (about 3 pieces) on a parchment-lined cookie sheet.
- Remove date mixture from the fridge and roll into balls about 1/2 inch to 3/4 inch in diameter and slightly flatten (see photo above). Flatten on top of the nut halves and refrigerate while chocolate is melting.
- In a double broiler, heat chocolate and coconut oil over low, stirring until melted.
- Remove chocolate from heat and spoon over the date and nut clusters. Sprinkle with sea salt and place back in fridge to harden. Enjoy and devour!!🙂
Peanut butter is hands-down one of my comfort foods, but you add chocolate to the mix and it’s a soul-soother through and through. There’s no denying that sweets are the first thing I will reach for when I am stressed, tired, or sad so portion control is a huge win while whipping up something quick to satisfy my craving.
Enter this chocolate chip cookie cake..it was incredibly quick with melty dark chocolate chips and a hearty peanut butter punch, and I was transported to my foodie world where I found a little peace amongst the current chaos. While my world is changing in my personal life, job and my environment, I returned to the kitchen to find a little solace and peace. Chocolate and cookies have some magical healing powers🙂
For this month’s reveal for the Secret Recipe Club, I was assigned Rachel’s blog The Avid Appetite. She describes herself as “an avid food lover, pop culture fanatic, & jersey city enthusiast” while rockin’ a job and being a full-time mom and wife. I was set on making her Greek Layer Dip but couldn’t resist this Chocolate Chip Peanut Butter Cookie Cake for One when dessert was on my brain. I’ll soon be trying this layered dip along with her drool-worthy Caramelized Potato and Parsnip Tart when cooler weather arrives and Gooey Chocolate Marshmallow Oat Bars that are reminiscent of indoor s’mores. Delish!
This cookie is very filling from the nut butter and oats and can be adjusted to suit your dietary preferences if needed, so there’s bonus points for adaptability! I made a few swaps to suit my allergies by using oat flour instead of wheat, coconut palm sugar for the Splenda and vanilla powder in lieu of extract. I threw in a pinch of sea salt and reduced the baking powder to 1/8 tsp as well. What a treat, I loved this cookie cake, thanks Rachel!
Chocolate Chip Peanut Butter Cookie for One (lightly adapted from the Avid Appetite)
Gluten-free, Grain-free option, Dairy-free, Refined-sugar free, Quick, Vegetarian, Vegan Option, Nut-free Option
1/2 Tbsp oat flour (or your favorite gluten-free blend or for grain-free/paleo substitute nut or seed flour)
1 Tbsp coconut palm sugar (or your favorite granulated sweetener)
2 Tbsp nut or seed butter* (I used crunchy peanut butter)
1 tbsp liquid egg whites or 3/4 tsp Ener-G egg replacer + 1 Tbsp water for egg-free (I have yet to try a chia or flax egg)
1/8 tsp baking powder
1/4 tsp vanilla extract or 1/8 tsp vanilla powder
Tiny pinch of sea salt
1 Tbsp non-dairy dark chocolate chips or chocolate chunks
coconut oil for greasing
1. In a small bowl, combine all of the ingredients except for chocolate chips/chunks.
2. Mix with a rubber spatula or spoon until well combined.
3. Gently stir in the chocolate chips and form a little mound with the dough.
4. On a microwave-safe dish, grease with coconut oil. Transfer the dough ball onto the dish and flatten into a patty. Microwave for 40-45 seconds depending on your microwave. Enjoy!
*I used crunchy peanut butter for the nut butter but you can use almond butter, cashew butter or hazelnut butter for paleo or substitute sunflower seed butter if you have a nut-allergy.
Have you ever eaten duck eggs? Wow, they have quickly become my new food love. I stumbled across some at our farmer’s markets as well as a local health food store and it’s been a game changer for me. After some allergy testing and an elimination diet, I discovered that I react to chicken egg whites and despite being briefly bummed, I sought out alternatives and experimented with egg-free versions of my favorite recipes. After duck eggs were discovered, my foodie world expanded once again.
Here are a few highlights of the beloved duck egg and why you might want to get your hands (and forks) on some if possible:
2. Duck egg shells are harder to get a clean crack and are much tougher than chicken eggs, creating a longer shelf life.
4. Just take care not to overcook the whites of duck eggs, they contain more protein and therefore can become more rubbery if cooked too long.
5. The yolks have a richer, almost buttery flavor, most likely attributed to the higher fat content.
6. Duck eggs contain more albumen, which gives them more structure, thus creating a very light, fluffy, and rich baked good with a higher lift than those made with chicken eggs.
I’ve been searching for more breakfast options and was itching to try out my new duck eggs in a recipe…so when I spotted Amy’s recipe for Baked Eggs in Portobello Mushroom Caps, I was sold. This recipe was lightly adapted from Amy’s Savory Moments blog that I was assigned to this month for the Secret Recipe Club reveal! I swapped out the chicken eggs for ducks eggs, used green bell pepper instead of the grilled piquillo and served the dish with sliced avocado and fresh basil for a bit of freshness. I left out the cheese for allergy purposes but but I sure that would a lovely addition if you can eat it. In short, I loved this recipe! Not only does it provide a hearty serving of veggies to start the day, it’s flavorful, simple ingredient and adaptable!
Baked Eggs in Portobello Caps (adapted from Savory Moments recipe)
2 large portobello mushroom caps
2 duck eggs or 2 large chicken eggs
1 clove garlic, minced
2 Tbsp small diced onion
large handful of mixed greens or baby spinach (roughly 1 cup)
1/2 green bell pepper, small diced
about 1/3 cup grated sharp cheddar cheese or favorite non-dairy cheese (optional, I omitted)
pink Himalayan sea salt and fresh ground black pepper to taste
paprika for garnishing
fresh avocado slices or guacamole for serving, optional
chopped fresh basil (or cilantro or parsley) for serving, optional
favorite fat or oil for cooking (coconut oil, olive oil or avocado oil)
- Pre-heat your oven to 375 degrees and drizzle a bit of olive oil/fat in small baking dish. Wipe the dirt off your mushroom caps with a damp towel. Gently scrape the gills out from the underside of the mushrooms with a spoon. Place in the baking pan and drizzle a small amount of fat/oil on the mushrooms and a bit of black pepper. Bake for about 10 minutes, until the begin to get soft and shrink up a little.
- While mushrooms are baking, heat some fat/oil in a small pan and saute the garlic, green pepper and onions for about 2-3 minutes. Then add the spinach and cook until it’s wilted. Add some salt and pepper. Set aside.
- Remove mushrooms from the oven and lower oven temp to 325F.
- Discard all juice inside mushroom caps and wipe out all juice out of the baking dish. Take a towel and gently press the inside of the mushrooms to get out any excess juice. Place the mushrooms (bottom/cup facing up) back into the baking dish. Put half of the spinach mixture into each mushroom, and sprinkle with cheese if using. Try to leave a “hole” in the center so there is room for the egg yolk.
- Carefully crack an egg on top of each mushroom. Sprinkle with some salt, pepper, paprika, and some extra cheese. Carefully place the baking dish back into the oven and bake for another 8-10 minutes, until the whites of the eggs are cooked and the yolk is set. Garnish with paprika and serve with avocado slices and fresh basil or favorite herbs (optional).