Creamy Coleslaw

Coleslaw is a great side dish with many meals from family get-togethers to picnics to a quick lunch. It is gluten free and can be served with almost any fish or meat you can think of. I love it as a side dish to fish and chips. It is so easy to make (especially if you have a food processor).

2  Tbsp heavy Cream
2  Tbsp light Mayonnaise
1  Tbsp Vinegar
1/2 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp ground Black Pepper
4    cups shredded Cabbage
1    large shredded Carrot

Mix the dressing ingredients together and pour over the cabbage and carrot. Mix it together and chill it for at least an hour. Serve cold and enjoy!

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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Oven Roasted Garlic Asparagus

The spring started early this year and in turn, so did the asparagus. Already it is popping up at stores everywhere. There are a lot of great things you can do with asparagus. It has a mild flavor that goes well with so many different dishes. I love using it in an omelette or frittata for breakfast. It is great grilled up and put in a salad. I love it baked, fried, grilled or BBQed. It can really be prepared any way you like!

Ingredients:
1  lb asparagus
1  Tbsp olive oil
3  Tbsp balsamic vinegar
    salt and pepper to taste

Directions:


1) Preheat the oven to 425F.
2) Cut of break the woody ends of the asparagus off. Lay them into the pan and sprinkle with the olive oil, vinegar, salt and pepper.
3) Bake for 10-15 minutes depending on the width of the stalks. Serve hot!

Oven Roasted Brussels Sprouts

I absolutely love brussels sprouts but my boyfriend, not so much. I find that seasoning them and roasting them in the oven actually gets the best results. Its is much more delicious than steaming them (although that has its health benefits). This is super simple, just how I like my recipes to be.

as many sprouts as you think you can handle
olive oil
salt and pepper

1) Preheat the oven to 400F. Take off any yellow leaves and score the bottom of each sprout with an "X".
2) Put the sprouts on a baking sheet and spinkle with vegetable oil (or your favorite oil that can handle hot cooking). Sprinkly with some salt and pepper and roll them around to cover them in seasoning.
3) Put them in the oven and bake for about 35 minutes or until a fork goes in easily, turning once. Serve them hot.


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Quinoa and Black Beans

This is a recipe I found on AllRecipes a little while back. I was hoping to find it to link to it but for now, here is the recipe as I have it written down. Quinoa and black beans are both amazing for you and I love that this recipe combined them together into a super healthy recipe.


1       onion, chopped
3       cloves of garlic, chopped
3/4    cup uncooked quinoa
1 1/2 cups vegetable broth
1       tsp ground cumin
1/4    tsp cayenne pepper
1       cup frozen corn kernals
2 (15oz) cans black beans


1) Heat up a saucepan with some vegetable oil in it. Brown the onions and garlic in it.
2) Mix the quinoa into the saucepan and cover in the broth. Add the cumin, cayenne and some salt and pepper. Bring to a boil.
3) Reduce heat and let simmer 20 minutes. Stir in frozen corn and simmer 5 more minutes. Add the black beans and serve.


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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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