Tuesday, September 25, 2012

5 Gluten-Free Recipes You May Have Missed (Plus 1 Meditation)

Hello Happy Readers,

It's come to my attention that some of you who subscribe to my blog haven't been getting my posts delivered for over a month now. That's no good, and I think I solved the problem. I hope.

You may think that because I'm a blogger, I understand how blogs, computers, and the internet work.

I don't.

But I'm really good at googling whatever I want to know and following directions. So this post is mostly a test to make sure you get your posts delivered straight to your inbox or reader.

If you're a subscriber and this is successfully delivered to you, I would love it if you could leave me a comment letting me know you got it! If you don't already subscribe to The Daily Dietribe, you can go ahead and do so now and let's see if you get a present in your inbox after my next post. Following my page on Facebook is also an easy way to keep track of my posts, since I always link up to them.

And here's what you may have missed this beautiful summer:

Recipes:
Gluten/Dairy/Soy-Free Wedding Cupcake Tower

























Italian Style Flatbread (Grain-Free, Vegan)



















Sweet Potato Chips
























Coconut Crusted Sweet Potato Salmon Cakes with Apple Rosemary Cream Sauce (Paleo, Egg-Free, Nut-Free) 
























Creamy Beet Soup with Dill Salmon
























And one guided meditation:
Inflammation Calming Meditation (And How to Stop Being a Perfectionist)

With love,
Iris

Wednesday, September 19, 2012

Creamy Beet Soup with Dill Salmon




































Creamy Beet Soup with Dill Salmon.

Dilled Salmon Beet Soup.

Salmon Beet Bisque.

Creamy Salmon Beet Dill Soup Bisque.

Pretty red soup that tastes super yummy.

You can call it whatever you want. Either way, you'll love it.

This was my dinner last night. And my breakfast this morning. It was a late night for me and an early morning. I usually go to bed at 9pm. I'm an old lady, I know. 

Sometimes I blame my Hashimoto's on sleeping so much. And then when something new and refreshing comes along, I suddenly find myself unable to sleep until midnight, then waking up at 6am, bright-eyed and ready to work out.

That's when I realize that Hashimoto's is not always the culprit.

Sometimes it's depression.

Sometimes it's not feeling like I'm living every day to its fullest potential.

Sometimes it's just plain ol' boredom.

Sometimes it just takes a little shake and shimmy to get back in the groove.

Then it takes practice, good habits, and self-care to stay there.

Here's to staying in the groove.

With Pretty Red Soup.




































Creamy Beet Soup with Dill Salmon (Print-Me)

Ingredients:
4 teaspoons olive oil
2 medium sweet onions, diced
4 medium beets, diced
4 cups chicken broth
1 pound wild salmon (see note below for using canned salmon)
1 tablespoon dried dill
Freshly ground black pepper

Directions: 
  1. Heat a large soup pot on medium heat. Add 2 teaspoons of olive oil, then add onions. Cook for 5 minutes, stirring occasionally. Add beets and cook another 5 minutes. Add chicken broth and turn heat up to a gentle simmer. Simmer until beets are soft, about 20 minutes. 
  2. While soup is cooking, rinse the salmon and pat it dry. Drizzle with 1 teaspoon of olive oil, dill and black pepper. Heat a saute pan on medium heat. Add 1 teaspoon of olive oil, then add the salmon, skin side up. Saute for 5 minutes, then turn and cook on the other side until salmon flakes, about 5 minutes. Take pan off heat and set aside. 
  3. Once your beets are cooked, puree your soup in batches, then return to the pot. 
  4. Remove the salmon from the skin and mash it into small chunks, making sure to take out any bones. Add the salmon to the soup and stir. Serve hot or cold.  Go ahead and eat the salmon skin; it will be nice and crispy!
Note: If you're in a hurry or not in the mood to cook salmon, go ahead and buy canned wild salmon. Just drain the liquid, mash the salmon and add it to your soup, along with some dried dill and black pepper. 

Serves 4. 

News and Tidbits
My baking guides are now available via kindle and nook. I don't even know what a nook is, but I bet it would make a good gift for that special gluten-free girl in your life.

There's a new magazine in town and it's 100% FREE. Andrew Cordova, the man behind the popular Facebook page, Gluten Free Recipes for Celiacs, is also the man behind Gluten Free Magazine. You can download this month's edition for free here.

Saturday, September 8, 2012

Coconut Crusted Sweet Potato Salmon Cakes with Apple Rosemary Cream Sauce (Paleo + Egg-Free, Nut-Free)





































Have you noticed I've been on a sweet potato kick? Sweet potato hash browns, fries, salmon cakes, I've been trying it all. I even have a sweet potato mini-quiche in the works that you are going to love once I perfect it. It's paleo-friendly, vegan, and nut-free.

But we're not here to talk about mini-quiches today. We're here to talk about sweet potato salmon cakes. Simple cakes encrusted with shredded coconut, then taken up a notch with an apple rosemary cream sauce. This is a perfect dish for breakfast, lunch, or dinner! Serve with a side of salad or cooked greens and you've got yourself a complete meal.

 


















Coconut Crusted Sweet Potato Salmon Cakes 
with Apple Rosemary Cream Sauce (Print me)


Ingredients:
4 cups chicken broth
4 small to medium sweet potatoes, cut into chunks
7.5 ounces canned wild salmon (or leftover cooked salmon)*
1 tablespoon coconut oil
1/2 cup unsweetened shredded coconut  

1/2 large onion, diced
1 medium apple, diced
1 teaspoon minced fresh rosemary
1/2 cup full-fat canned coconut milk
Sea salt to taste
Freshly ground black pepper to taste

Directions:
  1. Bring the chicken broth to a boil in a medium sized pot. Add the sweet potatoes and cook for 10 minutes, until easily mashed with a fork. The broth will cook down but there should be some remaining. Take out the sweet potatoes with a slotted spoon and mash. Save the pot and remaining liquid for another step. 
  2. Stir the salmon in with the mashed sweet potatoes. Heat a frying pan on medium heat and add coconut oil. Form patties about half the size of a baseball. Dip in shredded coconut, coating all sides, then flatten in the pan to about an inch thick. Cook for about 7-10 minutes per side (depending on the size of your patties). 
  3. While patties are cooking, return your pot with cooking liquid to medium heat. Add the onion, and cook for 5 minutes, stirring occasionally. Add the apples, rosemary and coconut milk. Turn heat up to a simmer and cook for about 15-20 minutes, until slightly thickened, stirring occasionally. Add salt and pepper to taste.
  4. Serve salmon cakes with cream sauce, and garnish with additional fresh rosemary (optional).
Makes 6-8 salmon cakes. 

*When buying canned salmon, make sure to purchase wild salmon, which is high in omega-3 fatty acids and is anti-inflammatory. If you buy salmon with bones in, you'll also get the benefit of calcium in your salmon cakes.

Tuesday, September 4, 2012

Sweet Potato Chips and the Wellesse Giveaway Winner!





































Remember Pringles? How about Doritos? Or Funyuns? Those are all in the past for me, and I say good riddance! But there are certain times of the month - you know what I mean - when I linger in those aisles at the grocery store. That's when a recipe like these sweet potato chips comes in handy.

Fried in coconut oil and liberally sprinkled with salt and pepper, these crispy little taters are an indulgence I can't get enough of. That being said, I save this recipe for days when I really need it.

Like yesterday. 



Sweet Potato Chips Print-Friendly Option


Ingredients:
5 medium sweet potatoes
5 tablespoons coconut oil plus extra for frying
Sea salt
Freshly ground black pepper

Directions:
  1. Slice the sweet potatoes into thin rounds (see photo below). Add to a pot of boiling water and simmer for 3 minutes. Remove from the heat and drain off the water.
  2. Heat a large frying pan over medium heat. Add enough coconut oil until there's about half an inch on the bottom of the pan. 
  3. Drizzle 5 tablespoons of melted coconut oil over the sweet potatoes. Sprinkle liberally with sea salt and freshly ground black pepper. Add to the frying pan (you may have to do a few rounds if they don't all fit) and let cook about 5 minutes, until crispy. Turn and cook another 5 minutes. Serve hot. 
Serves 5.

And the winner of the Wellesse Liquid Vitamin Giveaway? Congratulations to Jordan! I'll be contacting you shortly! 

LinkWithin

Related Posts with Thumbnails