Spinach Salad with Orange Vinaigrette

This is a great salad that I found in an old Curves book that I picked up at a garage sale. Not only is it Gluten-Free but it is also very good for you!

No one can deny how good spinach really is for you. It is packed with vitamins and minerals. Many of us remember having the green slop on our plates during dinner but nowadays there are much nicer ways of serving it. It is also hard to ignore how much healthier it is for you in its raw form. Vegetables lose a lot of their nutritional value when you cook them. The heating process breaks down the vitamins and minerals in the food and they are gone before they get to your plate.

The recipe is simple and very quick to make. A great last minute salad.

Vinaigrette:

2 1/2 Tbsp Orange Juice
1       Tbsp Wine Vinegar
1 1/2 Tbsp Olive Oil
1/4     tsp ground black pepper
1/2     tsp salt

Combine all the ingredients in a shaker or jar and mix until well combined.

Salad:

2    cups fresh baby spinach
1/2 cup sliced baby mushrooms
1/2 cup thinly sliced red onion

Place the salad ingredients in a bowl. Mix with the vinaigrette and serve right away.


Try adding almonds, pecan, cranberries, raisins, bacon bits or any other topping you enjoy. There are endless ways to enjoy this salad.

Avocado Salad Dressing

So, now that I am on the hunt for salad dressing, I have come across a few more.

I absolutely love the taste of avocado and use it whenever possible. I would grow it if I could but I do not think my climate lends to good growing conditions. (Although I am going to look that up now :) )

Avocado is an amazing healing food and should be incorporated into your diet at least a couple times per week. When it is in season and at a good price, I eat as many as I can!




1 avocado, pitted and peeled
2 green onions, chopped
1 clove garlic, chopped or squished
1/2 tsp sea salt
1 lemon, juices
1/2 cup olive oil
pepper to taste

Put all but the olive oil in a food processor until smooth. Then add the olive oil while the processor is still running on low.
If you need to thin it out, add a little water. Pour over a salad of fresh greens and enjoy!

Garlic - This ingredient is a fantastic candida fighter but only when consumed raw. Not only does it help to kill off candida in your system, it helps to balance the natural flora of your digestive system. Dressings are a perfect way to get raw garlic into your system.

Green Onions - These have anti-fungal properties and help to kill off candida in your system. Green onions from the store that come with roots attached |(most do) can be used and regrown in your windowsill or garden. I have a post about this which you can see here.

Gluten Free Stuffed Red Potatoes

This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.

12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil


To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.

Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.

Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.

Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!


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Lemon Quinoa

Quinoa is an amazing grain that is so good for you. It is full of protein and is therefore great to replace some meat in your diet for a lower fat option. I love having quinoa as a side dish to my main meal.


1 cup quinoa
2 cups water
1/4 cup pine nuts
1/4 cup fresh squeezed lemon juice
2 stalks celery
1/4 red onion
1/4 tsp cayenne pepper
1/2 tsp ground cumin

1) Toast the pine nuts in a hot skillet being careful not to burn them. Put them aside.
2) In a saucepan, combine the quinoa, water and salt and bring to a simmer. Cover and allow to cook 10 minutes until the water is absorbed. You can also use a rice cooker if you would like.
3) Put the cooked quinoa into a serving dish and mix in the remaining ingredients. Add salt and pepper to taste.

This is great served on the side of a rice or chicken dish. Enjoy!


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