Don’t balk at the word kale. The secret is baby kale leaves. They are tender and work well as the base of this salad. Salads are perfect for gluten-free diners on vacation. They are an easy meal when I’m eating out in an unfamiliar place. I ask for oil and vinegar on the side. At home, although my kids all eat salad, I’ve been trying to get them to eat kale for a while now to … [Read more...]
Grilled Lemon Thyme Chicken
The taste of lemon makes me feel like spring is approaching. Grilled lemon chicken lifts me up when skies are still gray. Prepare it as a main course, and then leftover chicken strips are perfect in the baby kale salad. Ingredients 6 boneless chicken breasts 3 tablespoons olive oil Juice of 1½ lemons 1 teaspoon fresh thyme leaves 1 teaspoon dried … [Read more...]
Red Curry Snow Peas
A fast and flavorful side dish for a spring meal. Add shrimp and serve over rice for a complete meal! Ingredients 2 teaspoons coconut oil 1 tablespoon red curry paste 4 cups snow peas ½ teaspoon minced garlic ½ teaspoon lime zest 1 teaspoon lime juice Salt to taste Directions Place a heavy bottom skillet on a burner and turn to high … [Read more...]
Shrimp Tacos with Mango Salsa & Coconut Black Bean Rice
his recipe may look like a lot of work but it comes together quickly. Make the salsa first so the flavors have time to build. Then prepare the rice and put on the stove. After that, cook the shrimp and before you know it, you will be serving a colorful spring meal. This recipe is: Dairy Free, Egg-Free, Gluten-Free, Soy-Free Ingredients Mango Salsa 2 cups mango, … [Read more...]
Cranberry Muffins
If you can see this, your browser doesn't understand IFRAME. However, here is the recipe. … [Read more...]