Sounds a bit weird, but this was super easy and made for a very tasty lunch. Lots of great fats, too.
2 oz fresh mozzarella
1/2 c black olives
1/2 c. kidney beans
1/2 - 1 whole avocado, cut into bite-sized pieces
2 oz smoked salmon
melt the mozzarella over the kidney beans and olives. Add avocado and salmon, mix together and serve. Enjoy!
Wednesday, September 1, 2010
Monday, August 30, 2010
My Greek yoghurt gets an upgrade.
I started with some of my granola, greek yoghurt and raspberries and went from there...
1/2 c greek yoghurt - I love the Fage 2%
handful of fresh raspberries
1/3 c Deb's gluten-free granola (can be found at www.debsglutenfree.com)
2 TBSP maple syrup, I recommend grade B for stronger flavor and more minerals
1-2 TBSP pumpkin seeds
Layer the granola, fruit, yoghurt and pumpkin seeds and top with maple syrup. Enjoy!
You can substitute peaches for the raspberries and I found this is even better when you sprinkle about 1/8 tsp of high quality cinnamon over them before combining with the other ingredients.
1/2 c greek yoghurt - I love the Fage 2%
handful of fresh raspberries
1/3 c Deb's gluten-free granola (can be found at www.debsglutenfree.com)
2 TBSP maple syrup, I recommend grade B for stronger flavor and more minerals
1-2 TBSP pumpkin seeds
Layer the granola, fruit, yoghurt and pumpkin seeds and top with maple syrup. Enjoy!
You can substitute peaches for the raspberries and I found this is even better when you sprinkle about 1/8 tsp of high quality cinnamon over them before combining with the other ingredients.
A great alternative to the classic egg salad sandwich.
I was racking my brain for a nice recipe for a vegetarian friend who does not do eggs. This one makes for a great substitute for classic egg salad.
1 ripe avocado, cut into bite-sized pieces
1 c black olives, mostly drained but still wet and halved or coarsly chopped
1/2 c. heirloom cherry tomatoes, halved
1/2 c. goat cheese crumbles
Udi's multi-grain gluten-free sandwich bread
Mix the avocado, goat cheese, olives and tomatoes together. Toast 2-4 pieces of the bread and heap on as desired. Enjoy.
Optional - top with a little bit of coarse salt and/or pepper if desired.
Feeling a bit more adventurous? Sprinkle some red chili flakes on top.
1 ripe avocado, cut into bite-sized pieces
1 c black olives, mostly drained but still wet and halved or coarsly chopped
1/2 c. heirloom cherry tomatoes, halved
1/2 c. goat cheese crumbles
Udi's multi-grain gluten-free sandwich bread
Mix the avocado, goat cheese, olives and tomatoes together. Toast 2-4 pieces of the bread and heap on as desired. Enjoy.
Optional - top with a little bit of coarse salt and/or pepper if desired.
Feeling a bit more adventurous? Sprinkle some red chili flakes on top.
Peach and Tomato Salad
Peaches and tomatoes are at their best right now and this recipe makes for a nice light summer salad with great contrast between sweet and tangy.
3 ripe peaches, cut into bite-sized pieces
1 pint of heirloom cherry tomatoes, halved - these have the most flavor typically
3-4 oz of goat cheese
2 TBSP honey plus 1 TBSP reserved.
1 sprig fresh mint, finely chopped
Combine peaches, tomatoes, mint, goat cheese and 2 TBSP honey. Mix well. Drizzle remainign honey over and serve. Serves 8.
3 ripe peaches, cut into bite-sized pieces
1 pint of heirloom cherry tomatoes, halved - these have the most flavor typically
3-4 oz of goat cheese
2 TBSP honey plus 1 TBSP reserved.
1 sprig fresh mint, finely chopped
Combine peaches, tomatoes, mint, goat cheese and 2 TBSP honey. Mix well. Drizzle remainign honey over and serve. Serves 8.
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