Archive | Dairy Free

Chipotle Grilled Peach Flatbread

Chipotle Grilled Peach Flatbread

Smoky, spicy, sweet, filling- but light all at the same time.  This chipotle grilled peach flatbread is quick and simple, but still looks fancy pants.  It is inspired by a flatbread from Los Angeles that I gave a resounding kick in the pants with the chipotle vinaigrette.  I like spice, so there is quite a bit of adobo sauce in the recipe.  Feel free to adjust up or down depending on your own preference.

Chipotle Grilled Peach Flatbread

Chipotle Grilled Peach Flatbread

2

Take advantage of the short season of stone fruits and leftover rotisserie chicken with this flatbread.

15 minTotal Time

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Ingredients

  • 2 store bought flatbreads or naan (sub gluten free if needed)
  • 1/2 red onion, thinly sliced
  • 2 peaches
  • 1/3 cup olive oil
  • 3 T white wine vinegar
  • 1 T adobo sauce (from canned chipotle peppers in adobo sauce)
  • pinch sugar
  • 1 cup mixed greens
  • leftover rotisserie chicken
  • 2 T chopped cilantro

Instructions

  1. Soak the red onion in a small bowl of water. By the time you have done the rest of the steps, the harsh bite of the onion should have mellowed perfectly.
  2. Heat grill over medium-low heat, brush with oil, and place peaches, flesh side down on grill. Grill for a couple minutes- peaches are ready when they are soft, but not mushy. (Of course, you can do this on an outside grill as well!)
  3. While peaches are grilling, mix together the chipotle vinaigrette ingredients- oil, vinegar, adobo sauce, and pinch of sugar (you can omit the sugar if you really wish, but a pinch isn't going to kill you, and it really helps the flavors marry). Also, cut back or increase chipotle sauce per your taste.
  4. Take flatbreads, top with mixed greens, rotisserie chicken, onion, peaches, cilantro, and drizzle chipotle vinaigrette.
Cuisine: main | Recipe Type: gluten-free, dairy-free
7.6.2
28
http://www.dishinitout.co.uk/chipotle-grilled-peach-flatbread/

Chipotle Grilled Peach Flatbread

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Vietnamese Chicken Salad


Vietnamese Chicken Salad

You are likely wondering what you should do with the leftover rotisserie chicken that is in your fridge. Yesterday was chicken, roast potatoes, and salad.  What can you eat today that will use up your leftovers without completely repeating the flavors?  If you are thinking, “Perhaps a Vietnamese Chicken Salad?” then you beat me to the punch.

This salad will likely have a comPLETEly different flavor profile than your traditional rotisserie chicken dinner.  Also, because it pulls together the sturdier vegetables, it travels pretty darn well, making it a great one to take to work- just don’t add the dressing until you are ready to eat.  I used cabbage, carrots and cucumber, but you can use whatever hardy veg is leftover in your fridge (radishes, celery, etc).

Also, cabbage- a vegetable often esteemed with disdain- is quite the Vitamin C powerhouse. Who knew?  In fact, 1 cup of shredded cabbage (as you will likely eat of this salad) will give you 40% of what your body’s Vitamin C needs that day.

Vietnamese Salad

This is a quick simple salad has light, yet complex, taste.

15 minTotal Time

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Ingredients

  • 1 lime (zest of & juice)
  • 2-3 T fish sauce
  • 1 T sesame oil
  • 1 1/2 T brown sugar
  • 1 carrot, ribboned w/ veg peeler
  • 1 cucumber, sliced or peeled into ribbons
  • 3 red chile, dessed & sliced into thin strips
  • other crunchy veg in fridge- radish, red onion, etc...
  • leftover rotisserie chicken
  • 2 T mint, chopped
  • 2 T cilantro, chopped

Instructions

  1. Whisk lime through to brown sugar in a bowl.
  2. In a large bowl, toss together veg, chicken, mint & cilantro.
  3. Drizzle dressing over salad and toss well to coat.
Cuisine: salad, main, side | Recipe Type: gluten-free, dairy-free
7.6.2
29
http://www.dishinitout.co.uk/vietnamese-chicken-salad/

Vietnamese Chicken Salad

 

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PADMA’S SPICY CUCUMBER POMEGRANATE SALAD

cucumber pomegranate salad-6

THE BACKGROUND

Padma, my stepmom, is the kindest woman I know.  I don’t mean that in a flippant superlative that simply means, she’s really, really kind.  She is LITERALLY the kindest woman I know.  She and my mom were close friends.  When I was a kid, I thought it was cool, but a little weird given the circumstances.  Now that I’m getting to know her more as an adult, though, I totally get it.

Another thing about Padma, is that she is the best cook I know.  I’ve been to my fair share of Indian restaurants, and none of them come close to her chicken curry- it has this aromatic element that I’ve never gotten anywhere other than her kitchen.  And Christmas without her dosa and sambhar is…well, I’ve never experienced it and will go at very great lengths to keep it that way.

There is one thing that drives me nuts about Padma.  And when I say drives me nuts, I mean, REALLY makes me go crazy.

I can’t replicate anything she cooks because every time I ask how much of curry or how much cardamom she puts in, she just says “I don’t know, Sarah.  Just about this much.”  Then she waves a cupped hand at me.  What am I supposed to do with that?!  So far, the only thing I’ve been able to make close to what she has made is this salad.

THE RECIPE

Many versions have mint or coriander or toasted cumin.  “NOPE! Sarah- just the lime juice with salt and pepper.”

It seemed too simple, so I tried adding the coriander, then the mint, the toasted cumin, combos of each.

The woman was right.  Keep it simple.cucumber pomegranate salad-8 Continue Reading →

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FIG ALMOND TAHINI CALCIUM BITES

 

calcium bites

These bring figs, tahini, and almonds into a calcium packed delight.  I made them for the London trip this last week.  In the UK, we don’t have Lara Bars, so I thought I was going to make a poor man’s Lara bar.  I was pleasantly surprised at how these turned out on the first try.  They are sweet without being too much so, and the tahini and fig flavor combo is spot on.

These and the Jumpin’ Monkey Energy Bites made the whole traveling experience much more bearable.  You know how when have to get up super early to travel, and it completely throws off your hunger clock?  Then you end up being hungry when you can’t really get to food, and not hungry when you finally can?  These little calcium bites are great to have on hand.  Also, they freeze well, so I am going to start keeping them on hand for when everyone else is having their dairy-filled desserts that I can’t have.

As I talked about before, if you have a dairy allergy, getting in the calcium you need is definitely possible, but you have to be intentional.  These calcium bites along with your dark leafy greens will get you closer to that goal.  I got about 24 1″ balls from this recipe.  Based on that number, 2 of these bites should give you about 70 mg of calcium.  That’s 10% of what the average adult needs in a day.  Combine these calcium bites with the other Non-Dairy Sources of Calcium, and you will be well on your way to your 700 mg goal.

CALCIUM BITES

about 24 bites

Two bites contain about 70 mg of calcium (or about 10% of what an average adult needs in a day).

10 minTotal Time

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Ingredients

  • 3/4 c dried figs
  • 3/4 c dried dates
  • 3/4 cut oats
  • 3/4 cup almonds
  • 1/4 c tahini
  • 1 T maple syrup

Instructions

  1. Throw all ingredients in a food processor and whizz until throughly combined. This is sticky, so you will likely have to stop a few times and push the mixture down and around to get it really evenly combined.
  2. Once it looks like everything if pretty evenly combined, scoop out by the spoonfuls and roll into 1" balls. You can always go the mile and roll them in flaked almonds to make them look pretty, but as you can see, I couldn't be bothered.
Cuisine: gf, df | Recipe Type: snack, dessert

Notes

These can be frozen- just thaw by setting out for a few hours.

7.6.2
26
http://www.dishinitout.co.uk/fig-almond-tahini-calcium-bites/

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