Monthly Archives: May 2013

Carrot Salad

I get asked to make this one for a lot and it is a great, easy recipe. I am always into anything that I know would get kids to eat a veggie and just makes eating a salad something different.

Ingredients:

4 Carrots Grated

¼ Cup Greek Yogurt

1/3 Cup White Raisins

1/2Cup Shredded Red Cabbage* optional for color

1 tsp Salt

2 tsp Honey* Optional

½ Tsp Cinnamon

Mix the grated carrot with everything and allow it to chill in the fridge for an hour. The raisins will soak up the yogurt as it chills. Serve as a side or add some grilled chicken for a fun summer salad, enjoy.

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Salsa Chicken and Rice

I am always looking for recipes that take little prep and are a good use of anything extra laying around. I always have rice and salsa sitting around so this recipe created its self.

Ingredients:
3 Cups Rice Cooker
2 Chicken Breast Cut Into Large Chunks
1 Cup Salsa
1/2 Tbs Pepper
1 tsp Salt
1/2 Cup Chopped Cilantro
1/2 Cup Grated Cheese Optional

Start by seasoning chicken with salt and pepper. Next pour in salsa, rice and cilantro. Mix all together making sure separate any clumps if rice. Pour mixture into a sprayed casserole dish. Sprinkle cheese on too and bake at 350 degrees. Cover for the first thirty minutes and uncover or the final 15. Total cooking time should be 45 minutes. Enjoy!

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Italian Tuna Salad

Tune salad does not need to be boring. Tuna can be spiced so many ways and never get old. It is one of those easy proteins that I considered a blank slate.

Ingredients:
1 Can Tuna
2 Celery Stalks Chopped
2 Tbs Pesto ( try my nut free version)
1 Tbs Mayo
1/2 Tbs Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 Cup Crush Green Olives Optional

Start by draining tune and breaking up in large bowl. Add garlic, onion, celery and mix well. Now add pesto, mustard and continue to mix. Now add mayo, adjust amount of mayo depending on the consistency to are looking for. Lastly add olives if you choose.

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Tropical Pasta Salad

Pasta salad in the gluten free world can be a challenge. You need to be able to give the salad flavor with out weighing it down with all the dressing. This recipe is filled with summer flavor.

Ingredients:

2 Cups Gluten Free Pasta Twist
1 Cup Cherry Tomatoes
1 Mango Diced
1/2 Cup Cilantro
Juice of 1 lemon
1/2 tsp Salt
1/2 Pepper
1 tsp Oregano
2 Tbs Olive Oil
1/2 Sugar

Cook pasta making sure you do over cook it. You want the pasta to be firm and not loss any shape. While pasta cooks, whisk together olive oil, lemon juice, salt, pepper, sugar and oregano.
When pasta is done run under cool water and drain well. Place the cooled pasta in a large bowl and add tomatoes sliced in half, cilantro and mango. Toss is all together and then add dressing before serving. Enjoy!

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Spaghetti Pie

I have a funny story about this recipe but its one that I can only share in person. Regardless I was asked to make this for a shoot and it came out great. A fun way to use any extra pasta you may have. You can watch me make it on camera by checking out my video clip page.

Ingredients:

2-3 Cups Cooked Gluten Free Spaghetti ( Ancient Harvest is my favorite brand and holds up the best.
3 eggs
1/2 Cup Parm Cheese
2 tsp Salt Divided
2 Tbs Olive Oil
1 1/2 Cup Ricotta Cheese
1 Tbs Oregano
1 Tbs Garlic
1 Cup Any Pasta Sauce

Start by mixing eggs, parm and 1 tsp of the salt in a large bowl. Add pasta and mix to evenly coat. In a pie dish coat the bottom with the olive oil. Now pour the pasta in the dish and softly flatten to form an even layer. Now in a separate bowl mix ricotta, oregano, garlic and remaining salt. Using the entire cheese mixture, gently place a layer of the ricotta above the pasta pressing down to keep even. Lastly, top the whole thing with pasta sauce. Bake the whole thing at 350 degrees for about 20 minutes or until the crust start become golden . Serve and enjoy.

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