Simple roasted salmon to the rescue! Roasted salmon keeps the mess off your stove and in the oven. No more splatters of fishly smelling oil hitting your stove and counter top after sautéing filets in a pan. White wine keeps the fish moist, and a fresh sprinkling of herbs and lemon wakes up the flavor…
Gluten-free/Gluten-free adaptable
Chocolate, Almond and Date Smoothie
Craving something sweet for breakfast that has fuel to get you going, but tastes like a chocolate shake? Whirl up this chocolate, almond and date smoothie full of nutrient dense supplements and whole foods. It all started one day after I played tennis in the Texas heat and I came home feeling like my face…
Jalapeño Buttermilk Ranch
Ranch dressing! It’s the natural partner for cold and crunchy iceberg lettuce, carrot sticks and slices of takeout pizza. I have two different versions of ranch dressing, one full of herbs and lemon, and the other full of jalapeño and cilantro. I’ve also been known to tone down the “green things” and jalapeños for picky…
Indian-Spiced Marinated Tomatoes
The first time I made these Indian-spiced tomatoes I was a student in the professional program at Tante Marie’s Cooking School in San Francisco. When this recipe for Indian-spiced tomatoes landed in my hands, it sounded like an abomination. Why cover delicious, in-season tomatoes with strong spices, chilies, ginger and onions? Not to mention brown…
Arugula, Watermelon and Feta Salad
I use toasted pine nuts in this recipe. Slivered almonds or toasted pecan pieces would also be delicious, or if you have nut allergies leave them out entirely.
Arugula, Basil and Avocado Pesto
Pesto, Reinvented We’ve evolved a bit this year. Now that our dinners are centered around a gluten-free and dairy-free main dish, we’ve started changing up some of our favorite recipes so they’ll work for our family. This arugula, basil and avocado pesto is one of the happy outcomes of months of recipe testing and tweaking. Arugula was added to…
Kale Guacamole
Just in time for your Cinco de Mayo fiesta, kale guacamole that will satisfy a crowd. We’ve been eating this non-stop over here: As an after school snack, on toast and of course tacos. It’s fresh, tasty and quick to put together. When we recently found ourselves with a bowl of ripe avocados and leftover…
Slow Cooker Chicken Tortilla Soup
This is a simple Mexican soup. If you would like to add corn tortillas as a garnish, toast and cut them into thin strips. I prefer my soup with a lot of lime – about a whole juiced lime on top of every bowl. This would also be delicious with a cup of hominy or…
Oatmeal Cranberry Energy Bites
These little energy bites are as good as stolen bits of cookie dough, serepticiously swiped from the bowl. Made from gluten-free oats, cinnamon, cranberries, maple syrup and crunchy almond butter, there’s also a little ground flaxseed for Omega-3s and cinnamon to stabilize the metabolism. Oatmeal cranberry energy bites are a bitesize nutritional bomb. Basically, you…
Pork Chile Verde
Earlier this year, we had an interesting run in with food allergies around here. After a blood test showed that our oldest had 20 class III food allergies, I had to cook pretty creatively until we could get her into Texas Children’s Allergy and Immunology Center. During that time, I scoured cookbooks and the internet to…