Archive for Grilling

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Roasted Eggplant Sandwich with Lemon Garlic Aioli Lite

Eggplant is one of my favorite items to work with. It’s royal purple beauty is a sight to behold but this glorious fruit’s beauty isn’t just skin deep. It’s good through and through and plays nicely with others lending it’s mellow flavor to whatever it’s paired with like this toasty sandwich topped with Lemon Garlic Aioli. Check out the Eggplant Stacks in the notes section at the bottom of the page for a lighter option.

Kristy

Ingredients:

For the sandwich

  • 1 medium/large eggplant, unpeeled and cut into 1/2 inch rounds (approximately 8 pieces)
  • 4 portabella mushrooms, stems and gills removed (about the same size around as the eggplant)
  • 24 or so grape or cherry tomatoes
  • 1/2 cup baby spinach
  • 1/4 cup olive oil
  • 1 1/2 tsp sea salt, divided
  • 1 tsp lemon peel granules *see notes
  • 1/2 tsp black pepper, or to taste
  • 1/2 tsp garlic granules
  • 1/4 tsp onion granules
  • 1/4 tsp oregano
  • 1/4 tsp marjoram
  • 8 slices whole grain bread (gluten free if needed)

For the aioli

  • 1/2 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic, chopped
  • 2 tbsp dijon mustard
  • 2 tbsp unsweetened soy milk or other non dairy milk
  • 1/2 tsp salt

Preparation:

  1. Sprinkle 1 tsp salt evenly over the eggplant slices. Place in a colander in the sink or over a bowl and let sit for 1 hour. Rinse and pat dry with paper towels. You can skip this step if necessary but the eggplant is firmer and soaks up less oil when prepared this way.
  2. In a small bowl mix together the lemon granules, remaining 1/2 tsp salt, pepper, garlic, onion, oregano and marjoram. Set aside.
  3. Preheat oven to 400 degrees. Brush both sides of the eggplant and mushrooms with oil. Arrange on a single layer on a baking sheet (cover the bottom with foil or parchment paper for easy clean up). Sprinkle evenly with the herb mixture.
  4. Roast 5 minutes and then add the tomatoes to the baking sheet. Roast an additional 20 minutes or until the eggplant and mushrooms are tender and lightly browned.
  5. While the vegetables are roasting prepare the aioli.
  6. In a small food processor ( I use a Magic Bullet style blender) add the lemon juice, garlic, mustard, milk and salt. Process until smooth. Add the oil and process until thickened.
  7. Toast the bread then spread 4 pieces with a layer of aioli. Arrange 2 eggplant slices and 1 mushroom on each. Add 6 tomatoes and spinach to each and top with remaining bread.

Yield:

Makes 4 sandwiches.

Notes:

If you can’t find lemon peel granules you can make your own by peeling off the rind of a lemon (no white pith). Cut into thin strips then lay it on a baking sheet and dry at the lowest setting in your oven or dry in a food dehydrator. Once dry, grind in a spice or coffee mill until finely ground. Store in an airtight container in a cool dry place.

In warmer weather you can prepare this sandwich on the  grill for a quick and easy summer time meal. Cooking time will vary.

For a lighter version skip the bread and make Eggplants Stacks. Start with one piece of roasted eggplant then layer on the mushroom (cup side up). Fill the mushroom with roasted tomatoes. Spread on the Lemon Garlic Aioli, add a little spinach and then top with another piece of eggplant. Maybe slide in a piece of roasted red pepper too if you are in the mood!

Summer Grilling Inspiration

Jul 08 2013 by | Comments (0)
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Summer Grilling Inspiration

I’ll admit summer is one of my favorite seasons simply for the fact that my family and I love to grill which means I can take a little vacation from cooking dinner each night!  This recipe is less of a recipe and more of an inspiration for you to play around with.  It’s one of my favorite summer meals because it’s so simple to throw all the ingredients on the grill and not worry about clean up at all!  I also have cherry tomatoes growing like crazy and this is a wonderful way to use up those plump little tomatoes.  If you don’t have a grill or if it’s winter where you are then you can easily make this meal in the oven – don’t you just love flexible meals?!

~Sarah

Ingredients:

  • thinly sliced bread of your choice
  • asparagus, washed and ends trimmed
  • cherry tomatoes, sliced
  • red onion, thinly sliced
  • any other veggies of your choice (zucchini, squash, eggplant, broccoli)
  • olive oil
  • sea salt and black pepper to taste

Preparation:

  1. Lightly coat the veggies in olive oil and place on a grill pan or heavy duty foil.  Place on a pre-heated grill and grill until bright and tender.
  2. Place bread on the grill. If desired you can brush the bread with a little oil first.  Cook for just a few seconds or until the bread is nicely toasted.
  3. Layer the grilled veggies on top of the toasted bread and enjoy!

Notes:

This dish is best served right away.

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Roasted Eggplant Sandwich with Lemon Garlic Aioli

Eggplant is one of my favorite items to work with. It’s royal purple beauty is a sight to behold but this glorious fruit’s beauty isn’t just skin deep. It’s good through and through and plays nicely with others lending it’s mellow flavor to whatever it’s paired with like this toasty sandwich topped with Lemon Garlic Aioli. Check out the Eggplant Stacks in the notes section at the bottom of the page for a lighter option.

Kristy

Ingredients:

For the sandwich

  • 1 medium/large eggplant, unpeeled and cut into 1/2 inch rounds (approximately 8 pieces)
  • 4 portabella mushrooms, stems and gills removed (about the same size around as the eggplant)
  • 24 or so grape or cherry tomatoes
  • 1/2 cup baby spinach
  • 1/4 cup olive oil
  • 1 1/2 tsp sea salt, divided
  • 1 tsp lemon peel granules *see notes
  • 1/2 tsp black pepper, or to taste
  • 1/2 tsp garlic granules
  • 1/4 tsp onion granules
  • 1/4 tsp oregano
  • 1/4 tsp marjoram
  • 8 slices whole grain bread (gluten free if needed)

For the aioli

  • 1/2 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic, chopped
  • 2 tbsp dijon mustard
  • 2 tbsp unsweetened soy milk or other non dairy milk
  • 1/2 tsp salt

Preparation:

  1. Sprinkle 1 tsp salt evenly over the eggplant slices. Place in a colander in the sink or over a bowl and let sit for 1 hour. Rinse and pat dry with paper towels. You can skip this step if necessary but the eggplant is firmer and soaks up less oil when prepared this way.
  2. In a small bowl mix together the lemon granules, remaining 1/2 tsp salt, pepper, garlic, onion, oregano and marjoram. Set aside.
  3. Preheat oven to 400 degrees. Brush both sides of the eggplant and mushrooms with oil. Arrange on a single layer on a baking sheet (cover the bottom with foil or parchment paper for easy clean up). Sprinkle evenly with the herb mixture.
  4. Roast 5 minutes and then add the tomatoes to the baking sheet. Roast an additional 20 minutes or until the eggplant and mushrooms are tender and lightly browned.
  5. While the vegetables are roasting prepare the aioli.
  6. In a small food processor ( I use a Magic Bullet style blender) add the lemon juice, garlic, mustard, milk and salt. Process until smooth. Add the oil and process until thickened.
  7. Toast the bread then spread 4 pieces with a layer of aioli. Arrange 2 eggplant slices and 1 mushroom on each. Add 6 tomatoes and spinach to each and top with remaining bread.

Yield:

Makes 4 sandwiches.

Notes:

If you can’t find lemon peel granules you can make your own by peeling off the rind of a lemon (no white pith). Cut into thin strips then lay it on a baking sheet and dry at the lowest setting in your oven or dry in a food dehydrator. Once dry, grind in a spice or coffee mill until finely ground. Store in an airtight container in a cool dry place.

In warmer weather you can prepare this sandwich on the  grill for a quick and easy summer time meal. Cooking time will vary.

For a lighter version skip the bread and make Eggplants Stacks. Start with one piece of roasted eggplant then layer on the mushroom (cup side up). Fill the mushroom with roasted tomatoes. Spread on the Lemon Garlic Aioli, add a little spinach and then top with another piece of eggplant. Maybe slide in a piece of roasted red pepper too if you are in the mood!

Roasted Eggplant Sandwich with Lemon Garlic Aioli Lite

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The next time you score fresh corn on the cob at a great price get some extra and make this bright and flavorful salad. Grilled corn is the heart of this salad but it doesn’t stop there. The tangy basil dressing is the perfect contrast to the sweetness of the corn and tomatoes. This salad is really simple to make and is a great side to almost any entree.

Kristy

Ingredients:

  • 6 ears fresh sweet corn, husked and grilled until slightly blackened and cut off the cob *see notes*
  • 1 large tomato, diced
  • 3 green onions, thinly sliced green and white parts
  • fresh basil, about 12 leaves
  • 6 tbsp olive oil
  • 3 tbsp soy milk or other milk of your choice
  • 1/2 lemon, juiced
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper or to taste

Preparation:

  1. Place the corn, tomato, and onion in a bowl.
  2. In a blender or food processor (I like using a magic bullet for this since it’s such a small amount) process the remaining ingredients until smooth.
  3. Pour over the vegetables and stir until combined. Serve at room temperature or chill before serving if preferred.

Nutritional Info:

Makes about 3 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 210, Cal. from Fat: 132, Total Fat: 15g, Sat. Fat: 2g, Carbs: 19g, Fiber: 3g, Sugars: 4g, Protein: 4g, Sodium: 172mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the refrigerator for 2-3 days.

*To grill corn heat a charcoal or gas grill to high. You can lightly brush the corn with oil if desired but it’s not necessary. Place the corn on the hot grill and roast until slightly blackened, turn until all sides are roasted. If you don’t have an outdoor grill you can grill the corn on a grill pan over the stove as well.

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Grilled Asparagus with Sweet and Sour Dressing

I LOVE asparagus.  Just type asparagus in our search bar and you’ll see all the ways we enjoy it.  After eating this dish I might never eat asparagus any other way.  Truth be told it’s the dressing that makes this meal.  It’s so delicious I want to grab a spoon and slurp it all up.  While it is perfectly paired for asparagus it would also be delicious over roasted or grilled veggies, a green salad, pasta, rice and more. Enjoy!

~Sarah

Ingredients:

For the Sweet and Sour Dressing:

  • 2 tbsp miso *see notes
  • 1 clove garlic, minced
  • 1 1/2 tsp reduced sodium soy or tamari sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 1/4 cup plus 2 tbsp brown rice vinegar
  • 1 tsp raw honey or coconut nectar
  • 2 tbsp sesame oil
For the Grilled Asparagus:
  • 2 bunches of asparagus (about 30-40 stalks in all), rinsed and woody ends removed
  • julienned leek, optional garnish

Preparation:

  1. Following the instructions for your grill, cooking the asparagus until bright green and tender.  You can also cook your asparagus using a grill pan on the stove.  Rub a little olive oil on your pan and over medium high heat cook the asparagus, covered, for about 10-15 minutes.
  2. While your asparagus is cooking add the remaining ingredients to a small bowl and whisk until throughly combined.
  3. Remove the asparagus from the grill and transfer to a large serving plate.  Drizzle with the dressing and top with garnish if using.
  4. Serve immediately and enjoy!

Nutritional Info:

Makes 6-8 servings.

Serving size 5-7 asparagus spears with 1 tbsp dressing.

Nutrients per serving:  Calories: 215, Cal. from Fat: 42, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 32.5g, Fiber: 7.5g, Sugars: 7.5g, Protein: 9g, Sodium: 740mg, Chol: 0mg

Notes:

This dish is best when served right away.  The leftover dressing can be stored in an airtight container in the fridge for up to 5 days.

I used a chickpea miso for the dressing which has a slightly stronger flavor than a traditional white miso and is also a bit more salty.  For those that are gluten free or are looking to avoid soy products this is a wonderful miso to have on hand.  If you can’t find chickpea miso at your local grocery store then a red miso would be a good substitute in this recipe although any miso will do the trick.

Italian Sausages

Jun 05 2012 by | Comments (0)
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Hold on there. Don’t look away thinking this is just another “fake” meat recipe. Maybe you have tried the meat substitutes found in the market and thought they were awful. Maybe you’ve never even tried them because they just looks too gross to contemplate eating. I’m with you, nasty looking, tasteless and sometimes laced with unwholesome preservatives and ingredients. This recipe isn’t for ordinary seitan often called “wheat meat”. I couldn’t justify using just wheat gluten and water and calling it wholesome or healthy. While wheat gluten does provide a lot of protein it’s still just gluten after all so my goal was to use whole and healthy ingredients and use the wheat gluten as a means to give texture just like you would use corn or tapioca starch to thicken a sauce or baking powder to make lighter cookies or cake. As with our Chili Dog Sausages I’ve used vegetables, beans and a spicy sauce to provide nutrition, color and flavor. They are really easy to make so why not give them a try and see for yourself?

Kristy

Ingredients:

  • 2 roasted red peppers, peeled and seeded
  • 10 sundried tomatoes in oil, drained
  • 2 tbsp oil from the sun dried tomatoes
  • 1 tsp oregano
  • 1 tsp basil
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 2 tsp onion powder
  • 1 tsp parsley flakes
  • 1/2 tsp red pepper flakes
  • 1 cup cooked cannellini beans
  • 2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 3/4-1 cup low sodium vegetable broth
  • 1 tbsp olive oil

Preparation:

  1. Get the water boiling in your steamer while you prepare the sausage mixture.
  2. Prepare aluminum foil for wrapping the sausages by cutting 14 sheets approximately 6 x 8 inches.
  3. In a food processor combine the peppers, tomatoes, 2 tbsp oil from the sun dried tomatoes, oregano, basil, garlic, salt, onion, parsley and red pepper flakes.
  4. Process until smooth. Add the beans and process again until smooth.
  5. In a large bowl mix together the wheat gluten and nutritional yeast.
  6. Spoon the mixture from the food processor into the bowl with the wheat gluten and stir until combined. Add broth until you have a sticky dough like consistency.
  7. Take a portion of dough a little larger than the size of a golf ball and roll it with your hands into a log about 5-6 inches long.
  8. Lay it onto a sheet of the foil, roll it up and twist the ends closed. Complete with remaining sausage mixture.
  9. Place the wrapped sausages into the steamer and steam for 45 minutes.
  10. Remove from the steamer and unwrap.
  11. In a large skillet heat 1 tbsp olive oil over medium heat. Add the sausages and cook about 8-10 minutes, turning the sausages to brown all over.
  12. Serve as is or cut up into pasta or sauté with some peppers and onions or whatever way sounds good to you.

Nutritional Info:

Makes approximately 14 sausages.

Serving size 1 sausage.

Nutrients per serving:  Calories: 147, Cal. from Fat: 18, Total Fat: 4g, Sat. Fat: .5g, Carbs: 8.5g, Fiber: 2g, Sugars: 1g, Protein: 7g, Sodium: 228mg, Chol: 0mg

Notes:

Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

If you don’t have a steamer you can make one by using a large pot filled with 2-3 inches of water. Bring to a simmer. Lay a metal (don’t try it with plastic) colander over the top with the sausages inside (you will probably have to work in batches) and cover with the lid. Some steam will escape but it will still work. Check the sausages after 45 minutes to see if they are firm or continue steaming a little longer making sure that the water has not boiled out of the pot. Add more water if necessary.

You can also check the instructions of your crock pot. Some can be used for steaming.

These can also be reheated on the grill.  Simply wrap in foil and grill until heated all the way through.

Chili Dog Sausages

May 24 2012 by | Comments (2)
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Memorial Day is a day to remember and to celebrate our hero’s and to say thank you to all the military personnel who served our country. Living near Camp Pendleton, every day I am reminded of the service our military personal provide to all of us. So, thank you to those who served in the past and those who are currently serving.

Memorial Day weekend is also a time for families and friends to get together and enjoy the start of the summer with picnics and grilling on the patio. What’s a picnic or BBQ without hotdogs though? Did you know that according to the Hot Dog & Sausage Council, from Memorial Day to Labor Day Americans usually consume 7 billion hot dogs? That’s a lot of fillers, chemicals and other unhealthy ingredients. Yuck. Happily we can all still have our dogs without all the unhealthy ingredients with these Chili Dog Sausages. They are really easy to make and can be used in lots of different ways beyond the standard bun.

Kristy

Ingredients:

  • 1/2 cup cooked beans (I like a soft bean like cannellini, navy or great northern), mashed
  • 1/2 cup cooked sweet potato, mashed
  • 1 cup low sodium vegetable broth
  • 1/2 cup Sweet Heat Chili Sauce or your favorite chili sauce
  • 2 cloves garlic, minced
  • 3 tbsp olive oil, divided
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tsp sea salt
  • 2 cups vital wheat gluten
  • 1/2 cup nutritional yeast

Preparation:

  1. Get the water boiling in your steamer while you prepare the sausage mixture.
  2. Prepare aluminum foil for wrapping the sausages by cutting 14 sheets approximately 6 x 8 inches.
  3. In a large bowl combine the beans, sweet potato, broth, chili sauce, garlic, 2 tbsp oil, oregano, cumin and salt. Mix to combine.
  4. Stir in the vital wheat gluten and nutritional yeast. Stir to combine. The mixture should be like a sticky pizza dough.
  5. Take a portion of dough a little larger than the size of a golf ball and roll it with your hands into a log about 5-6 inches long.

    Roll the sausage in foil and twist the ends closed

  6. Lay it onto a sheet of the foil, roll it up and twist the ends closed. Complete with remaining sausage mixture.

    Place in a steamer and steam for 45 minutes

  7. Place the wrapped sausages into the steamer and steam for 45 minutes. *see notes*
  8. Remove from the steamer and unwrap.
  9. In a large skillet heat 1 tbsp olive oil over medium heat. Add the sausages and cook about 8-10 minutes, turning the sausages to brown all over.
  10. Serve in a bun, tortilla, or as is topped with your favorite condiments.

Nutritional Info:

Makes 14 sausages

Serving size 1 sausage

Nutrients per serving:  Calories: 149, Cal. from Fat: 34, Total Fat: 4g, Sat. Fat: .5g, Carbs: 10g, Fiber: 2g, Sugars: 1g, Protein: 8g, Sodium: 157mg, Chol: 0mg

Notes:

Store leftovers in an airtight container or zip baggie in the refrigerator for up to 3 days or freeze for longer storage.

Sausages can be chopped up and used in chili, hash, tacos and much more.

If you don’t have a steamer you can make one by using a large pot filled with 2-3 inches of water. Bring to a simmer. Lay a metal (don’t try it with plastic) colander over the top with the sausages inside (you will probably have to work in batches) and cover with the lid. Some steam will escape but it will still work. Check the sausages after 45 minutes to see if they are firm or continue steaming a little longer making sure that the water has not boiled out of the pot. Add more water if necessary.

You can also check the instructions of your crock pot. Some can be used for steaming.

These can also be reheated on the grill.  Simply wrap in foil and grill until heated all the way through.

Homemade Spice Rub

Dec 14 2011 by | Comments (0)
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This is my favorite spice rub recipe. I like it because it works on just about everything. It’s also easy to adjust to your own personal tastes by adding or reducing the ingredients. You can leave out the coconut crystals if you don’t like the sweetness or add dry mustard for a little more tang.  You can be the chef and create your own signature spice rub blend.

Kristy

Ingredients:

  • 2 tbsp raw coconut crystals
  • 1 tbsp paprika or smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ancho chili powder
  • 1 tbsp course sea salt
  • 1 tsp cayenne
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • 1 tsp dried lemon zest, ground

Preparation:

  1. Mix together all the ingredients.
  2. Spoon into a spice tin or other container.
  3. Be sure to include instructions for use and storage.  *see notes

Nutritional Info:

Makes about 1/2 a cup.

Nutritional information not available.

Instruction for use:

Add 2 tbsp olive oil and 1 tbsp lemon juice to 4 tbsp spice mix. Spread on firm tofu. Grill and serve or cut into strips and sauté with onions and peppers and serve on a tortilla for delicious fajitas.

Rub can also be used dry on beef, chicken, pork or fish. Grill or bake as desired.

Try it sprinkled over steamed or roasted vegetables.

Store up to 3 -4 weeks in an airtight container in the refrigerator for best flavor retention.

 

Thai Burger with Coconut Peanut Sauce

Jul 21 2011 by | Comments (0)
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My husband and I were lucky enough to not only get married in Hawaii but to honeymoon there was well.  We spent 3 awesome weeks exploring Oahu and Maui and loved every second of it.  One of our favorite parts of Maui was eating at Cheeseburger in Paradise which was located literally steps away from our hotel.  They served a burger that had a slice of grilled pineapple on top and we could not get enough of it!  Now this was back in the days of our ‘unhealthy’ eating before we opened our eyes to genetically modified food products and all the health problems that go along with eating ‘crap’!  I wanted to recreate a cleaned up version of our favorite burger from that time and this not only hit the mark but is our new favorite burger.  The combination of the sweet grilled pineapple with the delicious thai coconut flavors is to die for!  This may seem like a complicated recipe but it’s really very simple!  The coconut peanut sauce is divine and can be used as a dip for veggies or even as a topping for a veggie wrap.  Enjoy!

~Sarah

Ingredients for Coconut Peanut Sauce:

  • 2 tbsp no salt added peanut butter, room temperature
  • 1 tbsp raw honey or coconut nectar
  • 3 tbsp vinegar
  • 3 tbsp coconut milk
  • 1/2 tbsp lime juice
  • 1/2 tsp sesame oil
  • 1 small clove garlic, minced
  • 1/4 tsp fresh ginger, finely grated
  • 1/4 tsp red pepper flakes

Ingredients for Thai Burgers:

  • 1 pound organic grass fed lean ground sirlion
  • 1 tbsp fresh ginger, finely grated
  • 1-2 tbsp red pepper flakes
  • 1 tbsp tahini
  • 1/4 cup pure pineapple juice (or puree some fresh pineapple – this works great too!)

Other Ingredients:

  • 4 pineapple slices
  • 4 Homemade Hamburger Buns or your favorite hamburger buns of choice
  • 1/2 medium cucumber, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 cup bean sprouts

Preparation for Coconut Peanut Sauce:

  1. In a large bowl mix together all the ingredients until smooth.
  2. The sauce will start to thicken once it’s refrigerated.  You may need to add a little water and stir to thin it out if it thickens too much.

Preparation for Thai Burgers:

  1. In a large bowl add ground sirlion, ginger, red pepper flakes, tahini and pineapple juice.
  2. Using your hands, mix well until thoroughly combined.
  3. Using a burger press (you can use your hands but I recommend a burger press to get perfectly shaped burgers) form the meat into 4 patties (about 1/4 pound each).
  4. Preheat your grill on high heat and following the directions for your specific grill model, grill the burgers to your desired doneness.
  5. In the last few minutes of grilling add the pineapple slices to the grill and grill each side for about 1 minute.
  6. Remove from grill and place each patty on a hamburger bun and top with 1-2 tbsp coconut peanut sauce, a slice of grilled pineapple, some cucumber, carrot and bean sprouts.

Nutritional Info for Coconut Peanut Sauce:

Makes approximately 10 tbsp.

Serving size 1 tbsp.

Nutrients per serving: Calories: 37.5, Cal. from Fat: 25.5, Total Fat: 2.5g, Sat. Fat: 1g, Carbs: 2.5g, Fiber: .5g, Sugars: 1.5g, Protein: .5g, Sodium: 1mg, Chol: 0mg

Nutritional Info for Thai Burgers:

Makes 4 burgers.

Serving size 1 complete burger (includes bun, pineapple, toppings and sauce).

Nutrients per serving: Calories: 313.5, Cal. from Fat: 70, Total Fat: 7.5g, Sat. Fat: 2.5g, Carbs: 53.5g, Fiber: 6.5g, Sugars: 21.5g, Protein: 29.5g, Sodium: 94mg, Chol: 65mg

Notes:

Store any leftover coconut peanut sauce in an airtight container in the fridge for up to 5 days.  My husband and I love to use the sauce on Thai Lettuce Wraps and my kids love dipping their veggies in it.

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Caramelized avocados take this salad from ordinary to extraordinary. The ingredients are simple but the outcome is a delicious combination of textures and flavors of bright citrus, nutty rice, salty shrimp and sweet creamy avocado. This is a quick and easy gluten free meal for a hot summer night or any night.

Kristy

Ingredients:

  • 1 avocado, removed from shell and sliced into quarters
  • 2 green onions
  • 1/2 cup uncooked bay shrimp or any small shrimp
  • 1/2 cup cooked brown rice
  • 1 tsp raw coconut crystals
  • 1/2 tsp olive oil to coat grill pan
  • 1 orange, juiced or about 1/4 cup
  • 1 tbsp organic gluten free white miso
  • 1 clove garlic, minced
  • 1/2 tsp raw honey or coconut nectar

Preparation:

  1. Spray or brush your grill with olive oil and heat on high.
  2. Sprinkle the coconut crystals over the avocado slices and place them on the hot grill along with the green onions.

    Grill, turning over once, until the avocado and onion are nicely carmelized and brown

  3. Grill, turning over once, until the avocado and onion are nicely carmelized and brown.
  4. Remove from heat and let cool a minute before cutting into bite size pieces and placing in a bowl along with the rice.
  5. Place the shrimp on the grill and cook a minute or two until done. Add to the bowl with the other ingredients.
  6. Whisk together the orange juice, miso, garlic, oil and honey.
  7. Just before serving pour the dressing over the avocado mixture and serve while still warm.

Nutritional Info:

Makes 2 servings

Nutrients per serving: Calories: 329, Cal. from Fat: 149, Total Fat: 17.5g, Sat. Fat:2.5 g, Carbs: 23g, Fiber: 8.5g, Sugars: 10.5g, Protein: 13g, Sodium: 255mg, Chol: 64.5mg

Notes:

This salad really doesn’t keep well so only make the amount you plan on serving.