So I did this once a long time ago but now I’m bringing it back and switching the name around. Why? ‘Cause it’s my blog and I do what I want, that’s why! Feature Five Friday is just my way to recognize all the great food blogs and gluten-free, dairy-free, whole food recipes that I come across throughout the week. It also gives me a chance to share them with you! This week, the featured ingredient is avocados. And boy do I love avocados. So creamy, so delicious. Full of good fats that keep you full and do wonders for your skin, brain, and body. Sometimes I even eat them straight out of the shell topped with sea salt or hot sauce!
According to World’s Healthiest Foods, avocado is a wonderful source of fiber, vitamin K, copper, and folate, and can help fight inflammation, promote blood sugar regulation, and support cardiovascular health (thanks to its high Omega-3 content, which is beneficial on its own). Avocados contain high levels of carotenoids, including beta-carotene, alpha-carotene and lutein. Better yet, adding avocado to salad increases your absorption of two key carotenoid antioxidants, lycopene and beta-carotene by 200-400%, so you’re really getting the most out of those vegetables! It’s also though to have anti-cancer benefits as well! Not bad for such an unsuspecting fruit. Now on to the recipes!
Eggplants, or aubergines, are wonderful to look at (that color!) and even more wonderful to eat. They’re high in fiber and vitamin B1 and have a unique texture and taste. They also bounce! My mom always used to tell me that when her she was a child her mother would bring eggplants home from the store and she and her sister would bounce them on the floor once she left the room. Little mischief makers! While fun, bouncing an eggplant will cause it to bruise so try to restrain yourself. Full disclosure though: I have tested it out with just a two-inch drop. Still entertaining ;-) Anyway, on to the recipe… but first a few pictures!
Perfectly seasoned and cooked until tender, these simple eggplant steaks are a versatile addition to your weekly dinner rotation. Eat them alone, with a side of pasta (gluten-free or veggie), or as a beefless burger stack (recipe coming soon!)
I have a confession. I love zucchini. I could eat zucchini all the time, in some shape or form, at every meal. Here’s the catch though: it has to be organic. The flavor of organic zucchini is so far superior to non-organic that to me it’s not even comparable. I actually used to hate zucchini as a kid unless it was covered in cheese! Talk about a complete 180. In this simple recipe, fresh zucchini gets turned into a delicious “pasta” covered in a creamy Italian flavored sauce with just a handful of ingredients.
This recipe can be enjoyed completely raw as a refreshing main or side dish, but for those who prefer their “pasta” to be warm feel free to give the noodles a boiling water bath. I would refrain from actually cooking the noodles as zucchini tends to get soggy easily when it’s this spiraled this thin. In case you’re wondering, the spiralizer I use is from Paderno World Cuisine and I highly recommend it. It makes everything so easy and so tasty!
There’s been a lot of hype in the “real food” world lately about bone broth — and with good reason! This nutritious broth is rich in vitamins and minerals that are essential to good health, plus it’s so cheap to make! In the traditional kitchens of yore, broth was used for everything from soups, stews, and sauces. In other words, it was an essential part of life and good health. Unfortunately, once Western medicine came into fashion and promised all sorts of miracles cures, natural remedies that had been used for centuries started falling out of practice. Now, I’m not going to get all sciency on you, but here are just some of the reasons you should incorporate bone broth into your diet: Continue reading →
Rice that’s not rice? You heard right! This tasty recipe uses cauliflower to give you all of that ricey goodness without the grains. Though as far as cruciferous vegetables go, cauliflower seems to be the most polarizing. People either love it, or they hate it. Maybe it’s because too many people have either only had it on veggie trays (raw is a bit hard to palate, in my opinion), or from frozen medley packages with a lovely side of freezer burn. Not exactly the best impression…
No matter which side you fall on, fear not! This recipe is for you. It’s also free of practically every common food allergen. Pretty cool, huh? Although I’m in the pro-cauliflower camp, I can tell you that you would never guess this is cauliflower! Just chop it up, cook with onion, garlic, and spices, throw in some cilantro and squeeze a lime on it et voila! Zesty rice perfection. My mouth is watering in reminiscence.
This recipe calls for a whole head of cauliflower, but before you get into that please know that it’s A LOT, about 6-7 cups worth. So if you’re not looking to make that much, feel free to half the measurements. If you want to make that much but don’t have an extra large sauté pan, just cook it in batches. Maybe make one spicier than the other or try different kinds of seasoning. Get creative! It’s easily adaptable and super versatile… Continue reading →