Ginger Dressing

I am very surprised that I have not published this recipe before. My ginger dressing recipe is one of the few ways I can get my fiancé to eat salad. This dressing is very easy and fun to make.

Ingredients-

1 medium carrots

2 inch piece of fresh ginger

2 tablespoons of olive oil

1 tablespoon honey

1 tablespoon vinegar (rice or apple cider vinegar)

2 tablespoons gluten-free soy sauce

Start by peeling and cutting the carrot and ginger into small pieces. Place all the ingredients in the food processor or blender and blend well. Goes great as a quick salad on romaine lettuce.

  

  

Foster Farm Party Time

I am a huge fan of classic finger foods.  As the Chef of Camp Celiac, I struggle with finding good gluten-free finger foods every summer. This year I was determined to offer a full meal of all the finger foods kids love but kids with Celiac Disease miss out on. This last summer, we had a ton of products for the kids to try.  Most items were pre-made so some things were well received while others were not. I love discovering and reviewing great products and this one is a favorite of mine. I have reviewed Foster Farm’s Corn Dogs before but this product deserves special notice. I would recommend Foster Farm’s Corn Dogs as the the best on the market. The cake outside is slightly sweet, it’s soft and holds up to many forms of heating. The dog inside is juicy, not greasy and most importantly, tastes great! This product is win for all ages, a product I will absolutely bring to our campers next year. 

Recently, I had a bunch of friends get together to celebrate the end of summer with food, drinks and good times. Foster Farm’s Corn Dogs were a great item to share and no one noted that they were gluten-free. I pre-cooked them, wrapped in foil and just reheated on BBQ in the park. As expected, they are were hit! I have also served them as a fun appetizer, similar to pigs in the blanket. It’s an easy-to-make American classic . 

Heat the corn dog as instructed in the oven. When done, gently slide the whole corn dog off the stick. Then, slice the corn dog into 1/2 thick rounds. Serve on a platter with mustard, ketchup and other dipping.

Below is some nutrition information and prep instructions.

NUTRITION FACTS
Serving Size: 1 corn dog 75g
Servings Per Container: Varied.
Amount Per Serving
Calories 180
Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 13%
Trans Fat 0
Cholesterol 45mg 15%
Sodium 530mg 22%
Total Carbs 20g 7%
Dietary Fiber 0g 0%
Sugars 6g
Protein 7g
Vitamin A 0%
Calcium 2%
Vitamin C 0%
Iron 6%
*Percent Daily Values are based on a 2,000 calorie a day diet.

Available in packs of 6, 9, 16, 20 and 36

ALLERGEN INFORMATION

Contains soy, eggs

HOW TO HEAT:

Conventional Oven:

  • Preheat oven to 350° F
  • Frozen heat for 18 minutes
  • Thawed heat for 10 minutes

* Caution: Product will be hot

Microwave: On high

  • Frozen heat for 48 seconds
  • Thawed heat for 30 seconds
  • For best results, flip corn dogs halfway through cooking

* Caution: Product will be hot

Deep Fried:

  • Cook at 350° – 375° F
  • Frozen heat for 9 minutes
  • Thawed heat for 3 minutes

* Caution: Product will be hot

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Spicy Watermelon Salad

Watermelon salad is a wonderful side on a hot day. The texture sweetness of watermelon makes it fun to get creative.

Ingredients-

4 cups cubed watermelon
Juice of 1 lemon
1/2 jalapeño pepper
1/3 cup goat cheese (optional)

In a large bowl mix watermelon and lemon juice. On the side remove the seeds of the jalapeño and then slice into thin strips. Add half of the jalapeño to the bowl and mix well. Serve cold with optional cheese crumbled on top.

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Stir Fry Chinese Eggplant

Eggplant works great in many dishes. This is one of my favorites.

Ingredients:
4 Long Chinese Eggplants
1/4 Cup Gluten- Free Soy Sauce
1/4 Cup Gluten-Free Hoisin Sauce
1 Tablespoon Oil

Start by cutting the eggplant up into rounds. Add eggplant into a large heated pan with oil. Heat over medium high heat for a few minutes until eggplant begins to brown and then add soy and hoisin sauce. Lower heat and continue to cook and toss until eggplant begins to get soft. Enjoy hot!

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Oven S’mores

Ingredients:
20 Gluten-Free Graham Cracker Squares
10 Marshmallows
10 Pieces of Chocolate

Places half the graham cracker squares on a foiled baking sheet. Place one marshmallow on each graham cracker. Heat for 3-4 minutes at 400 degrees until marshmallow starts to melt. Remove tray and place one chocolate square on top of each. Return the tray to the oven for another minute so that the chocolate starts to melt. Remove the try and top each one with a remaining gram cracker to complete the s’more. Serve hot.

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Paleo Health Salad

Health salad is one of those classic deli sides. A cross between slaw and a quick pickle. Goes great as a side to any sandwich or BBQ dish.

Ingredients:
1/2 green cabbage
2 medium carrots
1 large cucumber
2 bell peppers
1 cup vinegar (apple cider or red
wine vinegar)
1 teaspoon pepper
1 teaspoon salt
2 teaspoon oregano
2 tablespoon honey

A mandolin is key to cutting all the veggies to a consistent size. Start by cutting veggies into thin long slices. Next, place all sliced veggies into a glass or plastic container. Break cabbage up and mix veggies together. Then add vinegar, pepper, salt, oregano and honey. Mix together well. Cover container well with lid or plastic wrap. Set in fridge for 12-24 hours shaking container a bit a few times along the way. Serve cold.

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Fancy Salted Citrus Fish

I make whole fish for dinner normally once a week. A few weeks ago we went fishing and got a bunch of wonderful trout. I wanted to do something new and decided to try a salt bake. It worked out great!

Ingredients:
1 3 lbs whole trout or branzino (tail and head one, no scales and insides removed)
1 lime (zest and juice separate)
1/2 bunch cilantro + 1/4 cup chopped cilantro
1 tbs olive oil
2 tsp pepper
2 cup sea salt
2 cup fine sea salt
1 egg
Water

Rinse and pat dry the fish well. Place the fish on a large baking sheet lined with wax paper. Coat the fish with half the lime juice, olive oil and pepper. Stuff the fish with the half bunch of cilantro into the cavity of the fish. Now, in a separate bowl mix together all the salt, chopped cilantro, egg and lime zest. Then add small bits of water at time while continuing to mix. Your looking for a wet sand consistence. Place a 1/2 inch layer of salt under the fish. Pour the rest of the salt on top leaving the tail and head out. Bake the whole thing for 30 minutes at 350 degrees. Once cooked, meat will fall off the bones making it easy to serve.

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Quick Paleo Glazed Carrots

Quick sides are key to week night dinners. This dish takes a few minutes and will make everyone happy.

Ingredients:
1 Lb baby carrots
2 Tablespoons honey
Pinch of salt
1 Tablespoon coconut butter

Start by steaming carrots. Frozen baby carrots in a steamer bag will also work. Once carrots are cooked place in a large bowl with honey, salt and coconut butter. Toss everything together until carrots are fully coated. Serve warm.

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Italian Sweet and Sour Eggplant

Eggplant is such a wonderful veggie. There are a million options on how to prepare it. This recipe will go great with any dish.

Ingredients:
1/4 cup salt
1 large eggplant
3 tablespoons balsamic
2 tablespoons honey
1 1/2 tablespoon butter or coconut butter

Start by cutting the eggplant up into cubes. Mix the eggplant well with the salt in a large bowl. Let the eggplant and salt sit for 20 minutes then rinse salt well with water and pat dry. Next, place eggplant in a large well sprayed pan over medium heat. Add balsamic vinegar and sauté for a minute or two. Cover pan and allow it to cook over medium low heat for 5 minutes. Now, add honey and butter then toss together. Sauté for a few more minutes of medium heat and serve.

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Paleo Pizza

On days when I work from home I am always looking for quick, easy one person lunches. A simple Paleo pizza was a perfect find.

Ingredients:
2 eggs
1/4 tapioca flour
3 tablespoon tomato sauce
1/4 cup cook mushrooms or other veggie (any of your favorite pizza toppings)
Pinch of Italian seasoning

Start by mixing the two eggs and tapioca flour in a small food processor. Next, heat a well oiled 8 to 10 inch non stick frying pan. Now, pour the mixture into the pan and let it cook over medium heat. As soon as the edges begin to brown, about three minutes, flip gently. After flipping cover the top with tomato sauce and top with veggies and Italian seasoning. Continue to cook for another 3 minutes and then gently remove from pan. Cut into slices and serve hot. Enjoy!

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