Vegan, Paleo & Gluten Free Archives

Fruit Turkey with Chocolate Fondue {Video!}{Grain-Free,Paleo}

on November 8, 2015June 11, 2021 By Kelley 3 Comments

This Fruit Turkey Fondue doubles as a beautiful centerpiece and a delicious and healthy dessert for your Thanksgiving Day feast!

November has arrived and the holiday season is rapidly approaching! The holidays are my favorite time of year for 2 reasons- time with family and friends and lots of great food, of course!

I love to start off Thanksgiving Day by watching the Macy’s Thanksgiving Day Parade. A few years back (well maybe more than a few:)), I convinced my sister to accompany me into NYC to watch the famous parade in person. I was so excited to finally see the big balloons in person. They towered over the city blocks, and casted shadows on the parade goers below. As the wind gusted, the balloon wrestlers on the ground would scamper around trying to keep these unruly balloons in some form of control. The wind was so strong I was waiting for one of them to be swept off the ground and fly threw the air at the mercy of the oversized Snoopy!

We stood a few rows back from the street peering up at the gigantic balloon characters jumping up and down and rubbing our hands together in an attempt not to freeze to death. We lasted about 45 minutes, until our extremities were blue and numb and then we threw in the towel. Yep- we left-it was just too darn cold! It’s actually more enjoyable on tv, trust me! As we drove home, mouths’ salivating, we thought about the warmth and delicious smells that were happening in the kitchen. At least we had burned a few extra calories suffering in the arctic freeze;) We made it home in time to watch the end of the parade on tv, and the final float was the Thanksgiving Turkey. In honor of that colorful turkey, I made my own this year- and it’s made from delicious, sweet and juicy fruit! Combined with a chocolate fondue for dipping, this turkey will be the center of attention at your T-Day table!

FRUIT TURKEY with CHOCOLATE FONDUE

A fruit turkey with chocolate fondue.

1 cantaloupe
1 pear
6 baby carrots
wood skewers
Sliced assorted fruits such as strawberries (kiwi, bananas and pineapple)
1 cup chocolate chips
2 tablespoons coconut oil

Slice off the bottom of the cantaloupe and scoop out the flesh. You can use a melon baller to make cantaloupe rounds to use on the “feather” skewers.
Trim there carrots so they resemble turkey feet and place a skewer to hold them together, and cut off the excess skewer.
Repeat for the second foot.
Trim strawberries for the head details.
Use the skewers to attach the pear to the cantaloupe to make a head, and the carrot feet to the body.
Place your sliced fruit onto the skewers and place them on the rump as feathers.
Use two banana slices and two chocolate chips to make the eyes and attach with a small skewer segment.
Melt 1 cup of chocolate chips and 2 tablespoons in the microwave (stir occasionally) to make the fondue.

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

on October 23, 2015April 10, 2017 By Kelley 9 Comments

This Pumpkin Spice Latte Parfait is the perfect light and healthy fall sweet treat, and this recipe includes gluten free and vegan recipe options!

By the time September rolls around I tend to get a little bit glum, as the days get shorter and the mornings become cool and crisp. It’s not that I don’t like fall as a season, but it marks the end of summer, the vibrant and energetic season filled with sun-kissed beach vacation days, sweet and cool ice cream and popsicles, sprinklers, and long outdoor adventures.

I do love the kaleidoscope of colors that adorn the trees in autumn, picking crisp fresh apples (and making apple crisp!), and trading my flip flops for boots.

Cricket loves the fall, in fact it is her favorite season. Can you guess why? DEER!Her favorite fall pastime is chasing deer. Not that I condone this thrill seeking behavior AT ALL—I DO NOT! But she can’t be controlled when her hunting dog instincts kick in, and she’s running down a scent. Not to worry, she’s not that good and hence has never caught anything. Nope nothing! Thrill of the chase, that’s all!

The other awesome part of fall is the return of the Pumpkin Spice Latte! I don’t drink coffee as much as I used to, but if I’m going to get my caffeine fix this is my preferred way, come fall. Pumpkin is the ultimate flavor to celebrate fall, and the upcoming holiday season. Spiced pumpkin, blended with a robust dark brew, and topped with cream and caramel is such an extraordinary flavor combination that reminds me of Thanksgiving pumpkin pie in a drinkable form.

I also love easy layered desserts that are light, and good for you too. So to celebrate fall I took my favorite drink and made it an edible dessert. This scrumptious sweet parfait is made up of layers of spiced cookie crumble, pumpkin spice latte pudding, and light and fluffy whip topping, and drizzled with caramel. I even added in some Pumpkin Spice M&M’s, not required, but a festive addition for sure (and an excuse to buy the giant size bag and eat them all!)

So here is the quick and easy recipe to get your pumpkin spice latte fix for the season, just in edible form!

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

This Pumpkin Spice Latte Parfait is the perfect light fall treat, with gluten free and vegan option too!

1 package of vanilla instant pudding (recipe for the pudding mix: http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/)
¼ cup of strong cold brew coffee concentrate (I used Trader Joe's or make your own-http://www.kitchentreaty.com/how-to-make-cold-brewed-iced-coffee-concentrate/)
2 ½ cups almond milk (or milk of choice)
1/4 cup of canned pumpkin
1/4-1/2 teaspoon of pumpkin pie spice (according to taste)
1 container of Truwhip (or Coolwhip or Coconut Cream Whip)
8 graham crackers or Speculoos Cookies (or gluten free and/or vegan (recipe: http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/, crushed graham crackers))
4 tablespoons of Healthy Vegan Caramel Sauce
Optional: Pumpkin Spice M&M’s (not vegan)

Make the instant pudding according to the directions, except use 1/4 cup of the coffee concentrate, and the remainder of the liquid required use your milk or choice such as almond milk.
Mix in the canned pumpkin and pumpkin pie spice into the pudding mixture, mix until smooth.
Let the pudding set in the refrigerator for the required time.
Make the Healthy Caramel Sauce
Next assemble the parfaits by sprinkling crushed cookie on the bottom, them adding a layer of pudding, then a layer of whip topping, alternating until your parfait glass is filled.
Top with caramel drizzle and optional M&M’s.

2 Ingredient 4 Minute Caramel Sauce {Healthy-Easy-Dairy Free}

on October 14, 2015April 10, 2017 By Kelley 5 Comments

This quick, easy, healthy, and dairy free caramel sauce is the perfect alternative to the real deal. Spoon it generously over ice cream, use it as a sweet and sticky dip for apples, or just simply eat it by the spoonful!

You know that I love food, right? Food has always played a big role in my life. In fact, some of my most memorable childhood memories revolve around food!

When we used to make the long drive up to Massachusetts to visit my Grandpa I always knew there would be treats awaiting my arrival, along with hugs and kisses! My Grandpa was an incredible man- super handy (he rebuilt his outdoor screen room in his 90’s!), very loving, and always had a great outlook on life. I looked up to him so much and still do! He loved spoiling me and my sisters. It’s funny how many of my most cherished memories revolve around food.

My grandpa grew rhubarb in the backyard. I would go back into the garden and pick out the stalk with the biggest leaf, and he would chop it down, peel off the skin and hand it over to me. I loved dipping the fresh rhubarb into a dixie cup of sugar and savoring the bittersweet combination. I will surely make a strawberry rhubarb pie in his honor next spring and post it here!

Some additional food memories I recall fondly were fluffy and cheesy scrambled eggs, made in the microwave (so good!), marshmallow fluff in wafer ice cream cones, often served with peanut butter or ice cream, homemade clam chowder, and he always had a box of chocolates hiding somewhere in the house.

He would bring out the large rectangular white box and present it to us, and I would agonize over which chocolate to choose. I knew if I chose the unfortunate strawberry nougat I would be so very disappointed- yuck! My all time favorite was the smooth and silky caramel, but it was impossible to tell which one it was. I would close my eyes and pick and pray it came up caramel!

This quick and easy recipe is for all you caramel lovers out there, like me 😉 It’s also healthier than traditional caramel and dairy free! One quick tip- the longer you let it boil the thicker it will be. Also, the type of honey you choose and amount of time you boil it will affect the flavor. The 4 minute version does have a slight yummy honey flavor to it, but if you want to make a thicker sauce, boil 2 minutes longer and the taste will become less honey-like and more rich.

2 Ingredient 4 Minute Caramel Sauce {Healthy-Easy-Dairy Free}

An easy, quick, simple, healthy and dairy free caramel sauce with only 2 ingredients. Only takes 4 minutes!

½ cup honey
3 tablespoons coconut creme (the top of chilled can of full fat coconut milk)

In a sauce pan combine the 2 ingredients and stir.
Heat over high and stir constantly until the mixture comes to a rolling boil.
Once it reached a rolling boil, time for 4 minutes, stirring constantly,
Remove from heat and let cool. Caramel will thicken as it cools.
Store in the refrigerator.

Skinny Dilly Pickle Fries

on September 14, 2015April 2, 2021 By Kelley 8 Comments

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

I love pickles, do you? I eat them straight out of the jar, and can polish off the entire thing in one sitting. REALLY! Hey they are fat free and low cal, right? Maybe a bit heavy on the salt, but otherwise not too bad for you!

One of my other all time favorite are french fries! Crispy, salty, and greasy they are my go to indulgence when I want to treat myself. I also have a bit of an emotional attachment to fries as well-I have fond memories of my mom and I going to McDonalds to get french fries after school. It was a simple act, yet produced meaningful memories of time with my mom that I will always remember!

I appreciate french fries of all types and sizes! I like crispy thin fries (like Micky D’s), thick steak fries, sweet potato fries with a crispy coating, waffle fries, and on and on! As far as flavors go- I sometimes like to add some spice and zest, ketchup and sriracha (mixed!), or CHEESE AND GRAVY (also known as Poutine- back from my Canada days). I also have made kimchi fried (recipe HERE), which is inspired by a famous food truck creation! But I haven’t made Pickle Fries, so why not start now? And by the way, they are AWESOME!

DILLY. SALTY. CRISPY. YUM.

Skinny Dilly Pickle Fries

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

1 large russet potato (white sweet potato or yucca for paleo/pegan)
¼ cup olive oil or ghee
½ tablespoon coriander
2 teaspoons dill weed
½ teaspoon yellow mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon juice
½ teaspoon salt

Preheat oven to 450 degrees F
Cut the potato in matchstick size fries (they will shrink a bit, so make them thin, but not too thin. Also make sure they are consistent in thickness so they cook evenly.)
(If using yuca, peel and boil yuca first, then cut into large fries and follow the remaining directions.)
Throw the fries into a large bowl and coat with the olive oil.
Toss in the seasoning and mix so they are evenly coated.
Spread them out on a baking sheet (no overlapping of fries).
Bake at 450 degrees F for around 15 minutes, flipping them about ½ way through so they brown on both sides.
Serve immediately.

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing {Gluten Free&Vegan}

on September 10, 2015April 2, 2021 By Kelley 8 Comments

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

Technically it is still summer- the last day is September 22nd, and it sure feels like summer here still with hot temps and high humidity. So let’s celebrate summer while we still can- with wonderful summer flavors. These flavors come together is this fresh and light salad- bright asparagus, juicy corn, and tangy lemon and parsley.

I love a light salad on a hot summer day. It doesn’t leave you feeling too full and weighed down. This salad is super healthy, and has protein thanks to the amazing quinoa. I love quinoa, and often use it as a substitute for rice and other grains. Medical News Today says “quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids.” -which is why it is an excellent choice! I even use it to make Cricket’s Favorite Dog Chow sometimes, subbing it for the rice or using both rice and quinoa. She likes it too!

To get the extra WOW flavor factor, this recipe calls for broiling the corn and asparagus. The corn will pop in the oven once it’s close to being done, so keep an ear and eye on it! The blistered corn tastes so sweet, crunchy, and smoky- it would make a great snack all on its own. The fresh figs bring a wonderful sweet balance to the flavorful salad, but if you can’t find fresh ones, just sub in some dried ones- also excellent! Enjoy! Make sure to savor these summer days before they are gone- I know I am!!!

(Source: http://www.medicalnewstoday.com/articles/274745.php)

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

1 cup dry quinoa (makes about 2.5 cups cooked, paleo: sub for cauliflower “rice”)
2 ears of organic corn (Paleo: sub for roasted sweet potato cubes, cut off kernels)
1 12 oz package of thin asparagus (if you get regular asparagus adjust cooking time, trim ends and cut into 1″ lengths)
¼ cup of red onion (chopped fine)
2 tablespoons olive oil
dash of salt and pepper
optional: ¼ cup of dried figs (chopped)

Dressing:

6 tablespoons extra virgin olive oil
2 tablespoon fresh lemon juice
1 tablespoon maple syrup
3 tablespoons fresh parsley (chopped)
dash of salt and pepper

Preheat oven to broil and adjust rack to the top shelf.
Mix the asparagus with 1 tablespoon olive oil and dash of salt and pepper.
Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp(if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)
Repeat the same with the corn (corn will make a “popping” noise and that means it’s done!)
Boil 2 cups of water and add quinoa, cook according to directions.
In a small blender mix the dressing ingredients and add salt and pepper according to taste
In a large bowl mix cooked quinoa, charred corn and asparagus, red onion, and figs.
Add and mix in dressing (you may not need it all), and add extra chopped parsley on top for garnish.

Cinnamon Fig Shake {Healthy, Gluten Free, Vegan, Dairy Free}

on September 8, 2015April 10, 2017 By Kelley 8 Comments

This creamy, smooth, and sweet cinnamon fig shake is so delicious! You’ll never know it’s actually good for you, and it’s vegan and gluten free!

Figs, figs, figs! They seem to be everywhere this year! When did they become so popular? I mean I always knew Fig Newton’s existed, but now-a-days fresh figs are so abundant! Trader Joe’s even sells them in a bag-frozen. I decided to jump on the fig bandwagon, and I am glad I did!

Figs have a wonderful subtle sweet flavor, with a soft flesh and crunchy seeds that you can eat. They are nutritious and good for you too! They are super source of potassium, have a great deal of fiber, and contain antioxidants. You can bake with them and utilize their sweet side, or use them to balance out a earthy salad, or even put them on top of an artisan wood fired pizza- yum!

This shake is awesome! It’s a great way to get some figs into your diet, and change up your shake/smoothie routine with something a bit out of the box. The combination of cinnamon combined with vanilla and fig reminds me of a really tasty oatmeal cookie.

Cinnamon Fig Shake {Healthy, Gluten Free, Vegan, Dairy Free}

This creamy, smooth, and sweet cinnamon fig shake is so delicious! You’ll never know it’s actually good for you, and it’s vegan and gluten free!

1 cup of almond milk (or milk of choice)
4-5 frozen figs (buy fresh and freeze)
a few ice cubes (4-5)
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
A few drops of stevia or maple syrup to sweeten further if you desire
Optional- one scoop of vanilla or unflavored protein powder of choice

Combine all ingredient in a high speed blender and blend on high until smooth.
If adding protein powder, you may want to increase the amount of milk so the shake doesn’t become too thick.

Cookies n’ Cream Stuffed Brookie {Gluten-Free,Vegan, Grain-Free/Paleo Option}

on September 3, 2015April 10, 2017 By Kelley 6 Comments

GOOEY, CHOCOLATEY, RICH, DECADENT- These Cookies n’ Cream Stuffed Brookies are a combination of fudgey brownie, chocolate chip cookie, and have a cookies n’ cream center. They are heavenly! And secretly HEALTHY! They are GLUTEN FREE, and VEGAN! You will drop to the floor when you try these 🙂

Good luck stopping at just one…..

I love to use my cupcake/muffin tin for many recipes. I adore having things come in personally-sized packages 🙂 You can use liners if you wish or just oil the cupcake pan and once (COMPLETELY) cooled these babies come right out and you can see the contrasting layers.

Who LOVES CHOCOLATE??? I do! I am a choc-o-holic for sure! I eat Nutella out of the jar, melt chocolate chips in the microwave (sometimes with a few marshmallows), and pour chocolate sauce all over anything that resembles dessert! When I’m feeling like I need my chocolate fix- a dense fudgey kind of chocolate fix, I turn to these, and now you can TOO! 🙂

Cookies n’ Cream Stuffed Brookie {Gluten-Free, Vegan, Grain-Free/Paleo Option}

A healthy and flourless Bookie- brownie-chocolate chip cookie with a cookies n’ cream center, gluten free and vegan! Sinfully decadent, fudgey, gooey and chocolatey!

Brownie Layer Ingredients:
1/2 cup coconut sugar
1/2 cup applesauce
⅔ 1/2 cup all-natural almond butter or peanut butter
1 teaspoon vanilla extract
1.5 tablespoons of flax meal plus 2 tablespoons of water (combined)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oat flour (grind old fashioned oats in blender until powdered, sub almond flour for paleo/grain-free)
1/4 cup cocoa powder
1/3 cup chocolate chips (optional)
Cookie Layer Ingredients:
3/4 cup oat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon of ground flax plus 1 tablespoon of water (combine)
2 tablespoons of almond butter (or peanut butter)
3 tablespoon of softened coconut oil
3 tablespoons coconut sugar
1 teaspoon vanilla extract
2 tablespoon of applesauce
1/3 cup chocolate chips
10-12 gluten free chocolate sandwich cookies (such as Trader Joes' GF Joe Joe's, OMIT FOR PALEO)
Optional Topping: 1 cup TruWhip whipped with 2 tablespoons Nutella or other chocolate spread or sub coconut whip cream for paleo (like CoolWhip, or use whipped coconut creme in place of TruWhip)

Preheat oven to 350 degrees F
In a medium bowl combine all brownie ingredients and mix thoroughly.
In another medium bowl combine all cookie ingredients and mix thoroughly.
Grease of cupcake tin with coconut oil (or line with liners)
Scoop 1 heaping tablespoon of brownie batter each cupcake compartment.
Add gluten free chocolate sandwich cookie on top of brownie layer.
Add a 1 tablespoon of cookie dough on top of the oreo.
Bake at 350 degrees F for 15-20 minutes or until slightly golden on top. (You may have to adjust the time based on your size of muffin tin compartments.) I did 8 min on bottom rack, 8 min on middle rack.
Note: The brownie layer is fudgey and dense, if you would like it more “done” cook on a lower rack for a longer amount of time.

Spicy & Creamy Sonora Dip {Gluten Free-Vegan-Healthy}

on September 2, 2015April 2, 2021 By Kelley 14 Comments

This creamy and spicy dip is so flavorful and pairs perfectly with tortilla chips, fresh veggies, and crackers. Not only does it taste amazing, but it is healthy, vegan, dairy free and gluten free!

I love dips! There is something so fun and rewarding about dipping your favorite dip receptacles into a giant bowl of something really devine! Some of my favorite dips include spinach artichoke (recipe HERE-skinny version!), crab, creamy corn, cheesy salsa and bean, 7-layer, and I better stop there because I could go on! What’s your favorite?

I am also a double dipper at home, as I believe that the veggie sticks and chips are basically utensils to deliver the most amount of dip possible 🙂 Don’t worry I do not double dip at parties or anywhere I am sharing it with other, but in my own home, and when I am sharing with my hubby, double dipping is fair game and I take full advantage!

This thick, creamy, and satisfying dip actually doesn’t contain any dairy products, and is vegan and gluten free, and it tastes sinfully delicious! It is super easy and quick to make as well!

Spicy & Creamy Sonora Dip{Gluten Free-Vegan-Healthy}

Spicy and Creamy Sonora Dip- gluten free, vegan and healthy!

¾ cup raw cashews
1 can diced tomatoes
¼ teaspoon red pepper flakes
½ teaspoon of garlic powder
½ teaspoon of smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons of chilis in adobo
optional for extra cheesy flavor: 2-3 tablespoons of nutritional yeast

Blend (on fastest speed) the cashews and canned diced tomatoes (and juice/ do not drain) until smooth and creamy.
Add the rest of the ingredients and blend until evenly mixed.
Serve with veggies, chips or crackers.

Caramelized Kimchi Fries {Lightened-up, Gluten Free, Vegan}

on August 31, 2015April 27, 2021 By Kelley 8 Comments

Confession- I am a food truck junky! Having lived in Austin, which very well may be the food truck mecca of the world, I have dabbled in all sorts of adventurous cuisine. The stranger the dish sounds, the better. For some reason I really trust food trucks, and expect that even though the dish may sound weird, it must be good, because after all, it’s a food truck, right!? It’s like they some some extra special creative license to do crazy and out-of-this-world things with everyday foods. Do you all love food trucks as much as I do?

So this recipe is a food truck inspired creation. Chi’lantro was a very popular food truck in Austin, and they now have grown into brick and mortar as well. (If you are ever in Austin check it out!). One of their most popular dishes was kimchi fries. Basically the dish was a spicy Korean version of chili cheese fries. The bottom layer was golden french fries, topped with caramelized kimchi, your choice of Korean spiced meat,cheese, sesame seeds, a creamy sriracha sauce, and of course cilantro! Awesomeness!

Boo-hoo there is no kimchi fries to be found around here, so I’m making my own these days, and yes, they are lightened-up, healthier, and taste AMAZING! In my version I used baked sweet potato waffle fries- better to scoop with and better for you! I made my own creamy and light sriracha sauce, went light on the cheese, omitted the meat (you don’t need it there is enough going on, but go for it if you wish), and caramelized the kimchi with coconut sugar. Truly JUNK FOOD-REFORMED!

So listen to your adventurous taste buds and take the kimchi fry challenge and let me know what you think!

Caramelized Kimchi Fries {Lightened-up, Gluten Free, Vegan}

Sweet potato waffles fries topped with cheese, caramelized kimchi and chili mayo (lightened-up, gluten free and vegan).

As many sweet potato waffle fries as you want or make your own (recommend around 15-20, I used Alexis brand- organic, in freezer aisle, how to video: https://www.youtube.com/watch?v=eTdT1BPRNXc)
1 cup of kimchi (you can find in glass bottle usually near the produce section- it’s refrigerated)
2 ½ tablespoons of coconut sugar (or substitute brown sugar)
1 tablespoon Tamari (or soy sauce)
1 tablespoon of apple cider vinegar
⅓ cup of shredded cheese such as cheddar (or vegan substitute)
1 tablespoon cilantro (chopped)

Chili Mayo:

¼ cup plain greek yogurt (or sub vegan yogurt alternative- plain flavor)
2 tablespoons sriracha
1 teaspoon chili powder
Optional Additional Toppings:
toasted sesame seeds (http://m.allrecipes.com/recipe/100606/beef-bulgogi/?mxt=t06rda, bulgogi beef/chicken/pork/tofu)

Preheat the oven to 425 degrees F
Cook the french fries according to directions until golden and crispy.
Meanwhile, over medium heat in a nonstick skillet, stir the kimchi, sugar, tamari or soy sauce, and apple cider vinegar.
Let the sugar, soy and vinegar cook off and caramelize the kimchi for about 3-4 minutes, until the kimchi has a nice sticky coating, remove from heat.
In a small bowl whip the greek yogurt, sriracha and chili powder.
Once your french fries are almost done cooking sprinkle with cheese and let it melt for a minute in the oven.
On a platter arrange the cheese topped fries, top with caramelized kimchi, drizzle the chili mayo sauce, and top with chopped cilantro, toasted sesame seeds, and anything else you desire, enjoy!

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

on August 27, 2015December 22, 2020 By Kelley 80 Comments

This fresh and summery salad is bursting with Italian flavor.

Do you grow tomatoes in the summer?

Or do you buy local tomatoes from the farmers market or veggie stand?

If so, than you know how amazing a fresh, juicy and sweet a tomato can be!

There is nothing that compares to the taste of summer tomatoes, sprinkled with a dash of salt, some fresh basil and a drizzle of olive oil! Am I right?

If you love fresh Italian flavors, like me, than you will love this recipe for sure! The ripe summer tomatoes, fragrant basil, and red peppers offer up a wonderful bouquet of sweet fresh flavor that you will deeply enjoy!

Besides having amazing flavor, this salad is highly nutritious and well balanced. The beans and quinoa provide a nice energy boost by supplying protein, which will leave you feeling comfortably full and satisfied! The tomatoes are a excellent source of vitamin C, biotin, vitamin K, phytonutrients and lycopene. Lycopene is a powerful antioxidant that plays an important role in bone health, and the tomatoes’ phytonutrients support a healthy heart (they have been shown to have anti-aggregation properties (prevents clumping of blood)).

Another awesome thing about this salad is how easy it is to make! You can have it ready in under 15 minutes. Just cook up some quinoa, open a can of white beans, chop up the veggies, and top it all off with olive oil and a drizzle of balsamic reduction! Ready to try some?

Did I mention it’s beautiful to look at too? So colorful! Enjoy 🙂

(Source: www.whfoods.com)

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

Quinoa and white bean salad with tomatoes and basil.

1 cup quinoa (makes 2.5 cups cooked, Paleo- can sub for 1 cup cauliflower “rice”)
1 can white beans (omit for paleo)
½ cup cherry tomatoes (halved)
¼ cup sweet red pepper (diced)
¼ cup red onion (chopped)
2 tablespoons of fresh basil (chopped fine)

Dressing:

4 tablespoons of extra virgin olive oil
1 ½ tablespoons of fresh lemon juice
¼ teaspoons of salt
¼ teaspoon of pepper
2 tablespoons balsamic reduction

Cook the quinoa according to directions and place in a large bowl.
Mix in the drained and rinsed white beans, tomatoes, red pepper, red onion, and basil.
In a small blender combine the olive oil, lemon juice, and salt and pepper.
Drizzle dressing onto the salad and mix.
Place the salad into the serving bowl or dish and drizzle balsamic reduction on top, and garnish with extra basil.