Posts filed under ‘Main Dish’
¾ cup masoor lentil (can use chickpeas, red lentils)*
¼ tsp turmeric powder
sea salt to taste (I used 2 tsp)
1 tbsp coconut oil
1 tsp cumin seeds
½ tsp mustard seeds
2 serrano peppers, deseeded and minced (or 2 green chilies)
1 tsp ginger garlic paste (I used 1 garlic clove and 1/2 tsp freshly minced ginger)
1 onion, minced
1 bunch spinach, chopped thinly
¼ tsp turmeric powder
½ tsp red chilli powder (I found Kashmiri chili powder in the bulk section of our health food store)**
½ tsp garam masala powder
1 tsp fenugreek leaves (kasuri methi)
Sea salt to taste
a drizzle of fresh lemon juice, lime juice or apple cider vinegar (I used roughly 2 tbsp)
- Pressure cook the lentils/chickpeas in sufficient water with turmeric and salt. (I’m not that familiar with pressure cooking though I own one so I followed these instructions for cooking but used 3/4 cup chickpeas and the tumeric and salt in the recipe above).
- In a saucepan, heat coconut oil over medium-high heat. Crackle the cumin and mustard seeds.
- Add the serrano/green chillies and ginger garlic paste and saute until you smell a nice aroma.
- Add the onions and saute until wilted, then sprinkle with little salt.
- Add in the spinach and masala powders (tumeric through garam masala) and saute till the spinach looks wilted.
- Add the cooked chickpeas/lentils into the sauteed masala, cover and simmer for five minutes.
- Add the fenugreek leaves and lemon/lime juice or apple cider vinegar and give a final mix. Taste and season with additional salt if desired.
- Serve warm with rice or rotis.
It’s that time again in Montana, where the overcast days are more than just a rare occurrence and the winter is looming…while I’m holding on tight to fall as long as I can, I am embracing heartier dishes that heat me up from the inside-out. That means it’s chili, stew and soup season! The first to make an appearance is this warm-spiced stew with ground emu and an array of sweet roasted root vegetables. Not only is this recipe easily adapted for what veggies and ground meat you have on hand, it’s a lovely pairing of sweet, salty and comfort with a variety of textures where you can swap out ingredients to suite your dietary needs. The root veggies compliment the shawarma spices and the ground meat beautifully, the apple cider vinegar makes the flavors really pop and the quinoa and mushrooms add to bulk and “meatiness” of the stew.
If you prefer a vegan or vegetarian cuisine, substitute the ground meat for chickpeas, more grains or add in additional mushrooms. If you do not have broccoli or zucchini on hand, swap either for chopped kale, chard and/or cauliflower. If you avoid grains, leave out the quinoa and serve on it’s own or over sweet potato or rutabaga rice.
Shawarma-Spiced Emu and Roasted Roots Stew
Paleo-friendly option, Vegan/Vegetarian option, Dairy-free, Soy-free, Nut-free, Seed-free, Egg-free, AIP-option, Grain-free option, Sugar-free
3/4 lb ground emu or ground meat of choice* (for vegan substitute 1 can of cooked chickpeas or 8 oz more mushrooms)
3 Tbsp olive oil, coconut oil or avocado oil (can reduce to 1 Tbsp if using a higher fat ground meat since emu is quite lean)
1 small onion, diced (yellow or sweet onion)
8 oz sliced mushrooms
3-4 Tbsp Shawarma curry spice mix**
1 small zucchini, diced
2 cloves garlic, minced
1 1/2 -2 tsp sea salt
3-4 cups bone broth or homemade chicken stock (or vegetable stock for vegan/vegetarian)
1-2 cups broccoli, broken or chopped into small florets
3/4 – 1 cup cooked quinoa (or rice. For veggie friendly, can increase to 2 cups or omit for paleo/grain-free)
3 cups roasted root veggies (sweet potato, beets, carrots, parsnips – one, two or a combo)***
2-3 Tbsp apple cider vinegar
1/4 cup chopped fresh parsley + more for garnish
freshly ground black pepper
sea salt to taste
- If you do not already have roasted root veggies on hand, go ahead and preheat oven to 400F. Toss the following peeled and small diced veggies in 2 Tbsp oil of choice and sea salt and roast for 30 minutes or until tender and lightly browned: 1 sweet potato, 1 beet, 1 carrot and 1 parsnip and set aside.
- In a soup pot or a Dutch oven, heat 2 Tbsp oil over medium-high heat. Add onions and ground meat and saute until meat is no longer pink. (If using chickpeas, do not add quite yet), stirring often and breaking up pieces of meat into crumbles, about 7-8 minutes.
- Add in the remaining 1 Tbsp oil, shawarma spice mix, salt, garlic, mushrooms and zucchini and saute for another 6 minutes or so until mushrooms have released their natural juices.
- Add in broth/stock, broccoli, cooked quinoa (and chickpeas if vegan/vegetarian) and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in cooked root veggies, apple cider vinegar and parsley and let cook for one minute or so. Season with additional salt and pepper to taste, garnish with additional parsley and enjoy!
*Ground beef, bison, chicken, turkey or lamb would all be lovely options if not vegetarian. You can use up as much as 1 lb of meat if omitting the quinoa/rice or reduce to 1/2 pound of meat and increase grain or veggies if wanting to reduce the cost when purchasing good quality meat.
***I peeled and small diced 1 sweet potato, 1 beet, 1 carrot and 1 parsnip, then tossed in 2 tbsp olive oil and salt and pepper and roasted at 400F for roughly 30 minutes until cooked and tender.
**If you follow the AIP diet, use the following shawarma spice blend and combine the following. Start with 2 1/2 – 3 Tbsp and add more if you want more flavor and spice, I am generous with seasoning but some people may prefer a more mild dish: 3 tsp garlic powder, 3 tsp onion powder, 2 tsp tsp tumeric, 1 1/2 tsp ground ginger, 1 tsp sea salt, 3/4 tsp Ceylon cinnamon and 1/4 tsp cloves
Strolling through our local farmer’s market is one of the highlights of my weekend. The local bee keeper selling his honey, the vibrant fresh flowers are on display in gorgeous bouquets, the scent of fresh-popped kettle corn is intoxicating, and the colorful vegetables…oh, the fresh garden vegetables remind me of a rainbow in food form!
My favorite stand is the organic Cedar Rose Farms run by a sweet and very knowledgable couple. I always buy several items that they have featured for the week. Carrots, spring onions and zucchini were featured the week I made this recipe (yum!)…which was ideal for this month’s Secret Recipe Club reveal! I was thrilled to come across this Farmer’s Market Skillet from Heather’s blog Join Us, Pull Up a Chair and use up my farmer’s market goodies! It may not be the prettiest dish to photograph, but it was DELISH!
I swapped out carrots for the corn since I didn’t find any at the market. I also incorporated goat feta cheese instead of cow’s for easier digestion my end (though you can swap out dairy-free cheese if needed OR use fresh avocado chunks and season with additional salt and lemon for a flavor boost) and used up the vegetable stock I had on hand to keep this a veggie-friendly main dish! I squeezed some additional lemon juice on top to amp up the acidity…which I’m about if you’ve been following me for a while🙂 This was a big hit! It can stand alone as a dinner, quick lunch (hot or cold) or a zesty side dish alongside your favorite protein. Swap in your favorite fresh veggies to your liking – fresh corn kernels, yellow squash, sweet potatoes, beets, bell peppers, etc. I think this dish would also be delicious with chickpeas and a few olives for fun too!
While I happily chose to make her Farmer’s Market Skillet, Heather’s Peanut Butter and Jelly Pretzel Bars had me singing “It’s Peanut Butter-Jelly Time” along with a impromtpu shameless celebration dance in my kitchen while ideas swirled in my head to make a healthier and allergen-friendly version at a later date. I loved her idea for Buffalo Chicken Rolls as a hand-held appetizer and a perfect game-day recipe for upcoming football gatherings and Heather’s Gazpacho with Basil Cornbread Croutons made me want to hold on to warm summer days and sunshine.
Farmer’s Market Skillet (lightly adapted from Join Us Pull Up a Chair)
Gluten-free, Soy-free, Vegetarian, Nut-free, Vegan and Dairy-free Options, Refined Sugar-free, Corn-free, Egg-free
1 3/4 cup broth (vegetable for veggie-friendly OR chicken stock or broth if desired)
1 cup quinoa, rinsed and drained
1 Tbsp extra virgin olive oil, coconut oil, avocado oil
2-3 carrots, diced
2 cloves garlic, minced
1 zucchini, quartered and sliced
2-3 green onions, chopped
1-2 medium-sized tomatoes, diced
1/2 cup feta cheese (I used goat’s feta – for dairy-free/vegan, use a shredded dairy-free cheese or choice, cashew cheese or substitute chunks of avocado)*
2-3 Tbsp chopped basil
salt and pepper
1 Tbsp lemon zest
2-3 Tbsp freshly squeezed lemon juice (I used 3 Tbsp bc I love acidity)
1 1/2 Tbsp honey, maple syrup or agave (do not use honey if strict vegan)
1 garlic clove, microplaned
1/2 tsp sea salt (or more to taste, if desired)
1/4 tsp freshly ground black pepper
1. Using the broth or stock, cook the quinoa according to the package instructions. Once cooked, fluff the quiona with a fork and let cool slightly.
2. In a small bowl, combine all the ingredients for the vinaigrette, whisk and set aside.
3. Using a large skillet, heat the oil over medium-high heat. Add carrots and sauté for 2 minutes. Add the garlic and saute until golden brown.
3. Add the zucchini and green onions and season with salt and pepper. Sauté until just tender and then add the quinoa and half of the vinaigrette. Stir well and cook for an additional minute.
4. Add the remaining vinaigrette, tomatoes, cheese/avocado and basil to the skillet. Stir well to combine. Let cool 10 minutes before serving. Taste and season with additional salt, pepper and/or lemon juice if desired and enjoy!
If you want to make this a cold salad, do not combine the quinoa into the skillet. Let all ingredients cool separately and then combine the cooked quinoa, cooked vegetables, tomatoes, feta, basil and vingairette into a large bowl. Chill until you’re ready to serve.
*If you opt to substitute the cheese for avocado for an easy dairy-free swap, I suggest you add a bit more salt and lemon juice since the cheese adds a nice salty element to the dish and add the avocado right before serving. Enjoy!
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!