RSS

Tag Archives: salad

Gretchen’s Green Goddess and Carrot Ginger Dressings {Gluten-free, Low-carb}

Gretchen’s Green Goddess and Carrot Ginger Dressings {Gluten-free, Low-carb}
Green Goddess and Fresh Cucumbers

Green Goddess and Fresh Cucumbers

Making your own dressings is a much simpler endeavor than many people realize.You not only have absolute control over your ingredients which assures that there won’t be any allergens or unwanted additives, it’s also 100% better tasting and you can tweak it to your own personal tastes! Most will last a week in the fridge, and if you eat as many salads and veggies as we do, you’ll get through it in plenty of time!

GREEN GODDESS: Traditional Green Goddess dressing is actually not made with avocados, but when you have something as green, creamy and full of nutritional goodness as an avocado is, why not include it! This dressing is pretty zingy from the green onion and garlic, so if you prefer something a little calmer, just use less. My son is a huge fan of ranch dressing, and he LOVES this one. I used fresh parsley as the herb because that’s what I had on hand, but when my herb garden is flourishing this summer, I would also add tarragon, chives, or perhaps even make a version with Basil, as the Barefoot Contessa has done here, though I would still add my beloved avocado 😉 And speaking of ingredients, I’ve discovered that not all sour cream is created equally (or healthfully!) Many have a long list of ingredients which include additives. The commercial brand I buy is Daisy, which contains only Grade A cultured cream. Yay, Daisy!! They get an A+ from me, and they get my business!!

Gretchen’s Green Goddess Dressing

  • 1 ripe avocado
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 2 tsp anchovy paste
  • juice of 1 lemon
  • 1 C chopped green onions (white and light green parts)
  • 1/2 C chopped fresh parsley (or blend of herbs such as tarragon, basil)
  • 2 cloves garlic, diced
  • pepper to taste
  • 1/4 C half and half if needed for consistency

Combine all ingredients in blender or food processor and process until smooth. Store in refrigerator in airtight container up to one week. Makes about 2 cups. (10g net carb per batch, 1.25g net carb per 1/4C)

Green Goddess, Carrot Ginger and Simple Salad

Green Goddess, Carrot Ginger and Simple Salad

CARROT GINGER: Most of us who have been to sushi or hibachi restaurants have tried their simple iceberg salad with a Carrot Ginger dressing (most likely eaten with chopsticks!). I’ve always enjoyed the color and spirited flavors, and decided to give this one a try as well. I did steam the carrots slightly to make them easier to blend in my Ninja, but if your machine is powerful enough, you could just use them raw. I don’t think this is an exact replica of the dressing, but we sure enjoyed it last night on a simple salad to accompany a Broccoli Beef stir fry! I use light olive oil in this recipe because extra virgin olive oil has a much stronger taste that I do not prefer with the other flavors. Of course, use whichever olive oil you like. I prefer to get the flavor from a little bit of sesame oil… just be aware, sesame oil has a very strong flavor, and a little goes a long ways!

Carrot Ginger Dressing

  • 3/4 C chopped carrot, lightly steamed
  • 1/2 C onion, diced
  • 2 Tb fresh ginger, diced
  • 1 clove garlic, diced
  • 1/2 light olive oil
  • 1/2 tsp sesame oil
  • 5Tb rice vinegar
  • 1Tb tamari
  • 1/2 tsp sweetener (optional, I used Truvia)
  • 2Tb lemon juice

Blend all ingredients in a blender or food processor until smooth. Store in airtight container in refrigerator up to one week. Makes about 1.5 cups. (22g net carb for batch, about 1g net carb per Tb.) 

Carrot Ginger Dressing

Carrot Ginger Dressing

Advertisements
 

Tags: , , , , , , , , , , , , , , , , , , , ,

Buffalo Chicken Salad {Low Carb, Grain Free}

Buffalo Chicken Salad with Blue Cheese Dressing

Last night we were looking for something to do with our leftover baked (GF) chicken from the previous evening, and we were in the mood for a salad. I also had some blue cheese on hand, so decided to make my easy blue cheese dressing, which led to this Buffalo Chicken Salad…

  • chopped greens (we used romaine and iceberg lettuce)
  • sliced fresh tomato
  • chopped cooked chicken tossed in a sauce made from 2Tb melted butter and 1/4C GF hotsauce
  • homemade blue cheese dressing
  • chopped celery

That’s it, super easy and delicious, as well as low carb!

 

Tags: , , , , , , , , , , , , , , , , ,

Warm Veggie Salad with Grilled Chicken

If you are like me, you eat plenty of salads, right? I know we love our greens and the health benefits that come with them, but I also get in salad “ruts” sometimes where I know I should eat them, but I also know just how they will taste, and get a little bored with the concept.

This morning I didn’t feel like eggs or a smoothie for breakfast, and decided to have a salad instead, so I started looking through the fridge to see what I had on hand. I knew there was leftover orange ginger grilled chicken breast that I wanted to use, and of course greens. I also had fresh crimini mushrooms, which i love, but the problem is that I only like cooked mushrooms, not raw ones. Cooking the mushrooms led to this delicious and light warm salad… for a vegetarian version, simply omit the chicken and cheese and use coconut oil to saute veggies. Having a late breakfast in the backyard listening to the birds singing up a storm was a refreshing start to my day, but I don’t think I will be hungry at lunch time!

Warm Veggie Salad with Grilled Chicken

  • 1/2 grilled chicken breast, cut up
  • 1 large leaf of napa cabbage
  • handful of fresh spinach leaves
  • 1 carrot, thinly sliced
  • 1/2 stalk celery, thinly sliced
  • handful of crimini musrooms, diced
  • butter or coconut oil to saute veggies
  • sprinkling of shredded cheddar cheese
  • 1/2 lime, juiced

Saute carrot, celery and mushrooms in butter for a few minutes, cooking lightly and maintaining crispness. Add grilled chicken and warm through, remove from heat. Lay the napa down as a base for the salad, either whole for a wrap, or chopped. Add spinach over napa. Top with veggies and then cheese. Squeeze lime over the top and serve immediately.

 

Tags: , , , , , , , , , , , , , , , , , , , ,

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
 

Tags: , , , , , , , , , , , , , , , , , , , ,

Burger Salad and Sweet Potato Fries

Burger Salad with Sweet Potato Fries is a great warm weather indulgence!

It’s been one of those weeks, where finding time to sit at the computer has been a challenge, and even more so because we’ve been having broadband issues, which I THINK (after 3 service calls) are finally cleared up! With Spring being here in full swing, it’s been a lot more tempting to work in the yard and garden than do housework, or even cook… so the meals this past week have been incredibly simple and focused mainly on veggies. I didn’t want to bore everyone with images of all the steamed baby broccoli, zucchini, bok choy and sliced oranges I’ve been eating, so I waited until I had something a little more interesting or useful to post. So here it is….

Burger Salad and Sweet Potato Fries

Being beautiful outside leads to grilling, and grilling can lead to burgers, MMMM! As someone who doesn’t eat gluten, when preparing something like a burger, you have two main choices: bake or buy gluten free buns, or skip the bun entirely and rely on other things to make dinner delicious. Since we are striving for lower-carb, I skipped the buns this time and opted for a “burger salad”, and indulged in sweet potato fries as a side instead.YUM!

Why Sweet Potatoes? Some people only think of sweet potatoes at the holidays, but they are truly a nutritional gold mine and can be incorporated more often. The glycemic load is 17 (lower is better), while a red potato is 26. Sweet potatoes are also known to be strongly anti-inflammatory, and choosing anti-inflammatory foods helps ease or prevent joint and muscle pain as well as ease digestive issues caused by internal inflammation. While it is definitely a carbohydrate, it is a good source of dietary fiber, potassium, B6, Vitamin A&C, and manganese.

The Fries: If you haven’t made sweet potato fries before, I can assure you, it’s very easy and tasty too. They are versatile as well. You can choose to cut them thick or thin, in rounds or sticks, and peeled or unpeeled. I choose unpeeled, medium thin sticks.You basically just bake them at 425 degrees for around 15 minutes, loosening them from the pan and turning them every 5 minutes or so. Be sure to coat them in olive oil, and I used garlic salt, onion powder, fresh ground pepper, and a dash of cinnamon to season these. Of course you can spice it up even more if you like, using cumin, cayenne or even chili powder, depending on your tastes. Super simple! If you want them ever crispier, you may choose to coat them with corn starch before baking, but I didn’t do that for carb reasons.

The Burger salad: Is essentially a burger laid on a bed of salad that is made up of things that usually top the burger. In this case, after grilling (or baking, or pan searing) the super lean burgers were topped with a little blue cheese, sauteed onions and mushrooms, and covered with a slice of Swiss which I melted under the broiler for a couple minutes. The “salad” was shredded lettuce, sliced tomatoes, sliced avocados, and typical burger dressing of light mayo and mustard. The guys loved it and never even complained about not having a bun! This was a heavier meal than what we’ve been eating most of the week, but every once in awhile, a little indulgence is good.

 

Tags: , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: