I’m busy, so I eat simple food most of the time.
This week, between phone calls, I cut open an avocado, filled it with leftover gigante beans (aren’t they gigantic!?), and a light olive oil vinaigrette.
Boom. Done.
Delicious.
(And YES, I ate both halves of the avocado filled with beans – I was HUNGRY!)
This is the kind of simple, delicious food I share with my Cravings Cure members – want to check it out?
If your CSA produce is taking over your kitchen, break out the food processor and whip it into shape!
A little bit of cooking now will save the savory goodness of the summer eggplant,
zucchini and tomatoes for fall and winter snacks long after this season is over.
1 large eggplant
2 red bell peppers (organic preferred), seeded
1 red onion, peeled
2 garlic cloves, peeled
3 tablespoons good olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
*Optional: 1 tablespoon fresh rosemary, oregano or thyme or a combination of all 3
Directions
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into even sized chunks.
Toss the veggies in a mixing bowl with the garlic, olive oil, salt, pepper, and any herbs.
Spread them on a baking sheet.
Roast for 45 minutes, until the vegetables are lightly browned and soft, stirring with a wooden spoon on the tray once during cooking.
Cool slightly.
Combine all the ingredients in a food processor, fitted with the metal s-blade, add the tomato paste, and pulse to combine to a smooth paste.
Storage:
Keep that delicious spread good for up to 6 months: freeze 1-2 cup portions in freezer-safe containers.
To thaw, refrigerate overnight.
Did you know that when you go to an Italian restaurant on a hot summer night and order
a chilled bowl of refreshing tomato Gazpacho you may be getting a hidden does of gluten?
Gluten-Free Gazpacho Recipe
Many traditional recipes use a piece of bread to thicken the blend, so if you’re sensitive to gluten,
be sure to ask next time you eat out at Ricardo’s.
( A lot of my Rapid Refresh & Reboot members ask about going gluten-free, and it’s something we’ll
be exploring when we start on July 12th in my 5-week program – are you interested? Still 15 spots open!)
Gazpacho means different things to different people – basically it’s a cold veggie soup
with some vinegar added to it.
This soup really pops the taste buds and adds bright, vibrant color to meals, filling up your senses
and your tummy with a variety of flavors and fiber.
Here is my simple, delicious and gluten-free version that you’ll love on a hot afternoon:
OMGazpacho
Ingredients:
2 pounds rip tomatoes, washed, cored and roughly chopped (dice & reserve a few pieces as garnish)
1 red pepper, washed, seeded, roughly chopped (dice & reserve a few pieces as garnish)
1 cucumber (if it’s a Kirby with thick skin, peel it) and, you guessed it, roughly chopped
(dice & reserve a few pieces as garnish)
3 cups low-sodium tomato juice
2 cups water
1 garlic clove, peeled
1/4 cup red onion, roughly chopped
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil + a little extra for garnish
pinch salt
a few grinds of freshly ground black pepper
Directions:
1. Place all in a blender and blend until smooth.
2. Refrigerate for at least 1 hour to chill and allow the flavors to marry.
3. Serve in chilled bowls with a few diced veggies and an extra drizzle of olive oil as garnish.
Lactose-intolerant pesto lovers rejoice!
I’ve created a new dairy-free pesto recipe that you’ll love – even my 5 year old ate it, and that’s says a lot.
By the way, this is a great example of the kind of recipe included in my upcoming 5-Week Rapid Reboot & Refresh group program, starting July 12th. To learn more click here:
dairy free pesto recipe ingredients | cashew pesto recipe
Ingredients:
1 cup cashews (soaked in cool water for 6+ hours, drained and rinsed)
1 cup basil leaves
2 garlic cloves
2 tablespoons freshly squeezed lemon juice
1/4 cup chickpea miso paste
2-4 tablespoons extra virgin olive oil
Dairy-free Cashew Peso Recipe
Directions:
1. Combine everything except the olive oil in a food processor and pulse 5-10 times to break down the cashews.
2. Process the mixture while drizzling in 2 tablespoons of olive oil. You’ll need to stop and scrape down the sides with a rubber spatula once or twice. Add more olive oil to get the taste and smooth texture you desire.
3. Serve over gluten-free, whole grain or regular pasta, mix with cooked grains or use as a dip for steamed or raw veggies!
Cashew Pesto | Dairy Free Pesto Recipe
A simple side dish of Brussels Sprouts makes any meal healthier – but what if your kid won’t eat them?
Add a hint of sweetness with sautéed apples and a touch of maple syrup – they’ll be begging for more!
*A touch of maple syrup won’t degrade the overall healthy benefits of these powerful cancer-fighting sprouts, and 1 serving has 8-12 grams of fiber, which is more than many Americans get in a day! (You should aim for at least 30 grams a day, BTW)
Shredded & Sweet Brussels Sprouts Salad
Ingredients
2 tablespoons extra virgin olive oil
1 pound Brussels sprouts, washed, dried and sliced into thin strips
1/2 teaspoon salt
1 large tart apple, cubed and unpeeled
1 clove garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons real maple syrup
1/3 cup pecans, toasted and chopped
Freshly ground black pepper
Directions
1. Heat the oil in a large sauté pan over medium heat. Add the Brussels sprouts and salt and sauté for 8 minutes.
2. When the sprouts begin to brighten and turn a nice light green, add the apple, garlic, red pepper flakes, and maple syrup. Stir well and cook for another 5 minutes.
3. Once everything is heated through, but not too soft or mushy, remove the pan from the heat and stir in the pecans, and pepper.
Serves 2-4 people
Inspired by Colleen Patrick-Goudreau’s recipe in Color Me Vegan
