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Daily Archives: May 15, 2012

Napa Boats with Crab (Gluten Free)

We LOVE napa cabbage, and use it almost every day at our house as a salad ingredient, but also as a substitute for bread, wraps and taco shells. It works wonders whether it’s raw or very slightly steamed (which gives it a little more pliability.) You will surely see more recipes featuring napa in future postings. Here, the medium-sized inside leaves were used to make a wonderful raw veggie based snack that was both refreshing and filling! It’s wonderful as it is, but as you can imagine, this is an easy recipe to tweak to your needs or ingredients on hand.

Napa Boats with Crab

Each napa leaf base was layered from the bottom up with:

  • fresh mozzarella
  • avocado
  • spinach
  • crab meat (from claws, refrigerated in a pouch)
  • cucumber slices
  • a squeeze of fresh lime
  • drizzle of coconut oil
  • kosher salt and pepper
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Garlic Tomato Scrambled Eggs with Garden Herbs (Low carb, Gluten free)

Garlic Tomato Scrambled Eggs with Garden Herbs

 

GOOD MORNING SUNSHINE!!! Just a quick breakfast post for Tuesday morning…

I still struggle with eating a morning meal most days, and I know it’s important. It’s funny, I only realized I was gluten intolerant this year, but my go-to has always been an “Eggy” breakfast. I didn’t know why, but I always felt terrible if I ate waffles, pancakes, doughnuts, or cereal, so I didn’t… but those are generally the most convenient, so I had a bad habit of skipping it entirely.

Today I wanted eggs, but was craving more flavor:

  1. Saute 1 clove garlic, finely diced, in 1 tsp butter until tender (or browned if you like the taste)
  2. Add 1/2 tomato, finely diced, saute a minute more
  3. Add 2 organic eggs scrambled with 1 TB heavy cream
  4. Scramble eggs until nearly cooked
  5. Add 1 oz shredded white sharp cheddar, toss to melt
  6. Plate the eggs and top with your choice of fresh garden herbs
    Today I used fresh chives and oregano.

Really quick, delicious, low carb and gluten free. The garlic and tomato really add depth of flavor, and choosing sharp cheddar adds a nice zing to the balance. Fresh herbs are great with eggs, and having a few in the garden or pots will definitely add a nice dimension to your cooking. The earliest herbs in my garden are chives, oregano, sage and thyme since they are perennials and come back every year. It always takes some patience waiting for the tender annual basil to get big enough that it won’t die from me stripping off the leaves too soon, 😉 but basil is a fabulous complement to eggs, tomato and garlic as well.

 

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