Recipes

Cool Lemon Dill Cucumber and Quinoa Salad

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Cool Lemon Dill Cucumber and Quinoa Salad

1/2 cup quinoa

Cook the quinoa and cool for several hours before making the salad.  If you need instructions, go here.

Dressing:
2 T. plain yogurt
1/2 T. lemon juice
1/2 T. honey
1/4 tsp salt

Mix the dressing ingredients together and set aside.

Salad:
1 cucumber, cut however you like
1/4 cup minced green onions (during the spring) or purple onions (summer/fall)
2 T. minced dill

Cut up your vegetables and mix with the quinoa.  Incorporate the dressing.
Enjoy!
Serves 2-3.

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I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

Nothing-Like-Olive-Garden-Dressing

This salad included lettuce, hard boiled eggs, cherry tomatoes, red onions, pine nuts and Olive Garden dressing

This salad included lettuce, hard boiled eggs, cherry tomatoes, red onions, pine nuts and Olive Garden dressing

This was THE salad dressing that made me enjoy a salad for the first time EVER.

You see, the salad dressing that I grew up on was ranch and ranch was all I ever had.  Salads were not something I enjoyed as a kid or teen.

Then one night we were having dinner with friends and they served a salad with purchased Olive Garden dressing.  I was mind blown.  I actually liked this salad!

All along, I thought I disliked salads, when in reality it was the ranch dressing I disliked!  I realized I liked the Olive Garden dressing because it was sweet (compared to ranch dressing which is more sour).

I immediately set about to make a homemade copy-cat version of the Olive Garden dressing.  Over the years it has morphed into something that is nothing like the original Olive Garden dressing (I don't even remember what that tasted like).  I just know that this dressing is GOOD. 

I also know that for me to relish a salad, it has to have something sweet on it.  I love making different combinations of fruit+veg that compliment each other, such as:

-Chicken, apple, cashew salad with honey mustard dressing
-Taco or TexMex salad with cilantro and mangos
-Blueberries or strawberries on a salad with lemon poppyseed dressing
-Grapes on an Italian-flavored salad with this dressing:

Nothing-Like-Olive-Garden Dressing

  • 1/2 cup mayonnaise and/or plain yogurt*

  • 1 T. apple cider vinegar

  • 1 T. lemon juice

  • 1 T. olive oil

  • 1 T. honey

  • 1/8 tsp garlic powder or 2 roasted garlic cloves (see how to roast garlic here)

  • 1/4 tsp salt

  • 1/2 tsp italian seasoning

Combine all ingredient and mix well.  Refrigerate for several hours before serving to allow the flavors to meld.

*Use whichever is your favorite, or use a combination.
 

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These greens are like baby vitamin fairies on your salad

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What are microgreens?
Microgreens are baby plants, harvested when they are about 2" tall.

What do they taste like?
They taste like baby versions of the grown-up plant- so pea microgreens taste sweet like peas and radish microgreens are a little spicy like radishes. 

How are microgreens different than sprouts?
Sprouts are seeds that are germinated in water and eaten with the seed, root, and shoot.  Microgreens are grown in soil and only the above-ground portion is harvested and eaten.

Why should I eat them?
Microgreens are much more nutrient dense foods than their fully mature counterparts, because they take all of the important vitamins and minerals found in the mature plant and manage to cram them into a much smaller package.
Researchers have found that microgreens have four to six times more nutrients than the mature leaves of the same plant. 
Think of it like sprinkling baby vitamin fairies on your salad.

What do you do with them?
~ Add to salads
~ Add to wraps
~ Add to sandwiches
~ Add to smoothies
~ Share your ideas in the GG facebook group:  https://www.facebook.com/groups/781153522048964/

Here are a few things I have made with them recently:

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Apple cashew microgreen salad with leftover grilled chicken

Apple cashew microgreen salad with leftover grilled chicken

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.

 

 

Raspberry Almond Pear Smoothie

I have made a discovery when it comes to smoothies: The right combination of fruit can make a huge difference. I have found that pairing a strong, tart flavored fruit with a mild and sweet fruit makes a winning combination.

Take for example blueberry. I personally find a smoothie with just blueberries “dull” tasting. However, adding a bit of orange juice or a whole orange makes the flavors “pop”.

Frozen strawberries can be bold and tart, but combining them with a mild and sweet banana is a classic combination.

The same applies with this raspberry pear smoothie. Pears are sweet and mild while raspberries are tart and in-your-face. The almond flavor adds interest, making this a unique and exciting smoothie. Let me know if you agree!

To get the recipe for this customizable granola with crispy clusters,  go here .

To get the recipe for this customizable granola with crispy clusters, go here.

Raspberry Almond Pear Smoothie

1 1/2 cups plain yogurt
a fist-sized amount of frozen raspberries
a fist-sized amount of frozen pears (about one whole pear)
1 T. almond butter
1 scoop protein powder
a few drops of pure almond extract (can substitute vanilla)
a few drops of stevia extract (or your favorite sweetener)
6 ice cubes (this will make a thick “soft serve” smoothie- omit if you want it to be drinkable)

Blend until smooth. Makes 2 servings.

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Pureed Parsnip and Butternut Soup

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I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

Cut up your vegetables like so and place in a pot to simmer.

Cut up your vegetables like so and place in a pot to simmer.

Pureed Parsnip and Butternut Soup

3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)

Place all the ingredients except cream in a large pot.  Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.

Yields about 4 1/2 cups soup.

**Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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How to Saute Anything Green- A Foundational Technique You Need to Know

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale with yellow onions

Sauteed kale with yellow onions

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed swiss chard garnished with green onions

Sauteed swiss chard garnished with green onions

How to Saute Greens

The essentials:

  • 1 tsp oil/fat of choice (whatever you prefer)

  • 1/2 cup sliced onions

  • 1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)

  • Salt and pepper to taste

Optional add-ins:

  • Carrots peeled into ribbons using a vegetable peeler

  • 1 tsp fresh grated ginger

  • 1 T. coconut aminos

  • A handful of pine nuts

  • A handful of grated parmesan

Method:

Wash the greens, then tear or cut into 1" pieces.

Heat oil in skillet.

Add the onions, greens, and carrot ribbons (if using) to the skillet.

Cook for several minutes, flipping occasionally.  If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.

When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.

Enjoy!

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My New Favorite Way to Cook Vegetables

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With root vegetables, the normal method of roasting them uncovered in the oven tends to make them too dry and tough for my liking.  On the other hand, steaming tends to keep them pretty bland and boring. 

My new favorite way to cook root vegetables is to bake them in the oven in a covered dish. 

Covering the baking dish while cooking the vegetables keeps the moisture in, allowing them to steam, while at the same time developing a golden brown exterior and concentrating the flavor in the vegetables.  This method is simple and hands-off.  Let me know if you try it!

Cut up your vegetables and butter and place them in the dish like so.

Cut up your vegetables and butter and place them in the dish like so.

Baked Root Vegetables

~Beets
~Carrots
~Parsnips
~You could also use turnips or radishes
~ 2 T. butter

Preheat the oven to 350.
Using whatever quantity that your family needs, cut the vegetables into even slices that are 1/4" thick.  Place in a glass baking dish.  Cut the 2 T. of butter into small pieces and place it on top of the vegetables.  Cover the dish with a piece of tinfoil.  Bake for about 45 minutes, until the vegetables are almost fork tender.  Remove the tinfoil so that the liquid accumulating in the bottom of the dish can evaporate.  Stir the vegetables.  Return to the oven for about 15 minutes, or until fork-tender.

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Black Bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

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Dutch Baby with Apples and Almond Butter Sauce (gluten and grain free!)

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If you've never had a Dutch baby before, let me introduce you!  A Dutch baby is like a cross between a pancake and a popover.  It will puff up in the oven, but don't be surprised when it collapses after you take it out.  The possibilities for toppings are limitless, but I usually like crunchy raw apples with a rich almond butter sauce that tastes like caramel for breakfast!

This particular Dutch baby recipe is grain-free, gluten-free, and sugar-free (not including the toppings).

Dutch Baby
2 T. butter
1/2 cup milk
3 eggs
2 T. coconut flour
2 1/2 T. arrowroot or tapioca flour
1/8 tsp salt

Preheat oven to 425.  Place the butter in a 10-12 inch cast iron skillet or a pie plate.  Place the pan in the oven while it is preheating to melt the butter.

Meanwhile, place the rest of the ingredients in a blender and mix until thoroughly combined.

Pour the batter into the skillet and bake at 425 for 15 minutes.

While it is baking, prepare the apples and sauce:

Chop one apple and sprinkle with cinnamon.

Sauce:
2 T. melted butter
2 T. almond or pecan butter
2 T. real maple syrup
a few drops vanilla
Mix all the sauce ingredients together.

When the dutch baby is done, sprinkle with the apples and drizzle with the sauce.
Serves 3-4.

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Winter Squash Pasta with Roasted Eggplant

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Winter Squash Pasta with Roasted Eggplant

1 eggplant
1/2 T. oil
1/4 tsp salt
2 cups fusilli or rotini
1/2 T. oil
1/2 cup chopped onions
1 garlic clove. minced
5 sage leaves, minced
1/2 tsp dried thyme
1/2 cup chicken stock or broth
1/2 cup cooked and pureed butternut, buttercup or any other kind of winter squash
1/2 cup milk
1/4 tsp salt
1/8 tsp pepper
Parmesan cheese

1. Roast the eggplant:
Preheat oven to 425.
Peel the eggplant and cut into 1/2 inch cubes.
Toss with 1/2 T. oil and 1/4 tsp salt. 
Spread in a single layer on a baking sheet or cast iron pan. 
Roast until tender and browned, about 20 minutes (flip the eggplant halfway through to cook evenly).

2. Cook the pasta:
Bring a pot of water to a boil and cook the pasta until done.

3. Make the sauce:
Heat 1/2 T. oil in a pot.
Add onions and saute until golden and tender.
Add the garlic, thyme, and sage, and saute briefly until fragrant.
Add the pureed winter squash, chicken stock, milk, salt, and pepper and cook until thick and bubbly.

4.  Mix everything together:
When the eggplant and pasta are done, add them to the pot with the sauce and heat through. 
Top with cheese and enjoy!
 

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