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gluten-dairy-free

Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Garden Salad

August 19, 2017

E: Let’s talk about salads today. I’m sitting here in my living room watching “Defenders” on Netflix on an early Saturday morning. It kind of reminds me of the days I used to wake up early as a child to watch x-men. I love superhero movies, don’t you? Anyways.. it’s going to be a beautiful sunny day. We are going to my nephew’s birthday party today. It’s middle of August and summer is almost over! So sad… I didn’t even go to the beach one time. Sigh. Actually, wait, I just remembered we went to southern California to Newport Beach in early May. We went to Balboa Island- such a cute place! Anyways, what I wanted to say was that although summer is almost over, my vegetable garden is still kind of just starting out! Weird right. I have an abundance of cherry tomatoes, peppers, and cucumbers.  This is one of my favorite combinations of a salads. It has sweetness from the corn and grapes, crunch from the cucumbers and pumpkin seeds, and a burst of tangy sweet juice from the cherry tomatoes. Salads are so easy to prep and I’m trying to get my fill before summer ends, because then I crave hearty warm food. I’ll have to see how I adjust to eating raw/vegan once the season changes. Wish me luck!

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Pear Super Salad with Raspberry Dressing

August 14, 2017

Pear Super Salad with Raspberry Dressing

yields: 1 serving

 

E: We resurrected this salad recipe from a few months ago. This was before I stopped eating dairy products and meat. I would still make this salad, but I would add  some walnuts, and maybe some stonefruit like nectarines and maybe some apples, and a tiny bit of thinly sliced red onions. That’s the beauty about salads, you can add whatever you like. 

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Breakfast, Clean Recipes, Dairy-Free, Drinks, Eating Clean, gluten-dairy-free, Gluten-Free, Lifestyle, Paleo, Recipes

Toxin-Fighting Turmeric Tea

August 13, 2017

Hey! It’s Magda here blogging again for the first time since Mateo was born (8 months ago). Wow, time just zooms by with a tiny human being. Anyway, these past few months have been somewhat of a rollercoaster for me in terms of health. For the first real time, I actually have to try to lose weight, meaning really push myself to make a change. Unfortunately, being home all day kinda got me stuck on raiding the fridge for snacks all the time and sitting on my butt to entertain the little one. So I’m ready to take control of my body again.

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Raw, Recipes, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Elena’s Lite Zesty Mexican Salad

August 9, 2017

E: My sweet parents visited a few weeks ago. My mom made this side salad which also has jicama and cucumber in it. You’ll see from the picture of my mother that we had the jicama,cucumber next to the salad bowl. We didn’t mix it in because my husband doesn’t like jicama or cucumber. Weirdo. But let me tell you, the jicama was crunchy and sweet. The tomatoes, cilantro and avocado were perfect for the tacos we were eating too. Enjoy.


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Apps, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Paleo, Recipes, Salads, Seafood, Soups & Salads

Mahi-Mahi Ceviche

June 9, 2016

Ceviche de Mahi Mahi

E: I love having ceviche on hot summer days. All you need are some healthy crackers, and some hot sauce like tapatio and you are good to go. Yum! Aside from the wonderful taste of ceviche, I like making it because it is a meal I can make ahead of time and can be made without dirtying up the stove or pans. It’s a one-pot meal so to speak. The only caveat is that the fish cooks by way of acidity from the lemon so it needs time for the cells to be denatured. The smaller you cut the fish, the quicker it will cook. However, I’m a big fan of ahi-tuna and sushi so I don’t mind the big chunks of fish, and don’t mind if they are slightly undercooked.

 

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Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Recipes

Birria (Slowly Cooked Beef with Chile Sauce)

April 9, 2016

E: This is my mom’s recipe for birria. It’s super easy. Birria is slowly cooked meat with chile sauce. I made it here with beef, some people use chivo (goat) or borrego (lamb). Birria is usually served at weddings, quinceaneras, birthday parties, etc.. I rarely make it but I don’t know why. Weirdly enough, it wasn’t until my mother-in-law started asking for my mom’s recipe that I started making it myself. They encouraged me to “get the recipes, write it all down.” “I’m trying,” I said. So here it is. 


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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Recipes, Semi-Vegetarian, Vegan

Kale-Basil-Parsley Pesto with Toasted Nuts

November 12, 2015

Kale-Basil-Parsley Pesto with Toasted Nuts

 

E: I got home around 7:10 pm today. I didn’t have to cook because I have spaghetti and fajita leftovers. But I was in the mood for a vegetarian dish that incorporated kale. I got the idea to make this recipe once I saw the pine nuts in my pantry. I haven’t made pesto in over four years, so I kinda forgot how to make it. I started googling kale pesto and I found several recipes that used kale instead of basil and walnuts instead of pine nuts.

One recipe from epicurious  from Fifty Shades of Kale, by Drew Ramsey, M.D. and Jennifer Iserloh mentions that kale-walnut pesto has high amounts of folate capable of producing a pound of serotonin in one hour- which they say translates into good sleep and a smile in the morning. Umm. .. sold!  

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Poultry, Recipes

Spaghetti Sauce a la Tricarico

August 31, 2015

Spaghetti Sauce a la Tricarico

E:  Although this is a “spaghetti sauce” it’s technically more like a bolognese sauce, except it doesn’t come from bologna. My husband’s grandmother gave this recipe to my mother-in-law (MIL). Grandma likely learned it from her MIL who was a first generation Italian immigrant from Tricarico, Province of Matera, in southern Italy. After comparing marinara recipes from various sources, I learned that southern-Italy uses more ingredients than northern Italy.

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Paleo, Poultry, Recipes, Semi-Vegetarian, Soups, Soups & Salads

Esme’s Turkey Chilli

August 30, 2015

Esme’s Turkey Chilli

Serves 6+

slow-cooker
(4 hours cook-time)

 

E: It’s Sunday, and I am not feeling well. I went on a run this morning and ten minutes in I got a migraine. My head started throbbing and I started to lose my vision. I made it back home and immediately iced my head, and closed my eyes. A few hours later Sam helped me pull myself together. He went to get me aspirin, and some lunch. I decided to make this chilli which takes about 30 minutes to make if you don’t think about the 3.5 hours it sits in the slow cooker without supervision. We had it for dinner, and we will have it tomorrow as well. This is my original recipe, and I hope you like it. I added brown rice this time, because it reminds me of albondiga soup which always brings me comfort.

 

During my time “relaxing” I caught up on some blogging. I’m going to get ready for a new day tomorrow, and hope this migraine and tension headache goes away.


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Breakfast, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free

Huevos Rancheros- Lite

August 30, 2015

Huevos Rancheros – Lite

Serves 1

 

E: Everyone loves huevos rancheros. I eat a healthier and simpler version though. I substitute sour cream for greek yogurt, leave out the re-fried beans and mexican-rice, use organic eggs, organic corn tortillas, avocado oil, leave out the cheese and top with whatever leftover homemade salsa I have on hand, without preservatives. However, I’ve included the optional add-ons I’ve excluded for the authentic mexican recipe.  

Just thinking about it makes me want to go and eat this right now. I just love a perfectly cooked egg with the salsa and guac. So good.

A note on the optional beans: I rarely have time to make beans the correct way: soaking them overnight then boiling them at low temperature with onion, garlic and salt. When I do make beans, I use beans from my parent’s farm in mexico called “flor de mayo.” It’s a light pale and smaller bean. They are also organic and taste great. When I do have freshly boiled beans, they are without a doubt, added to my dish. Except I either don’t fry them, or if I use either avocado oil or coconut-oil, a trick I learned from my sister Sandra. On days when I don’t have freshly boiled beans I use canned organic beans. I usually have canned black or cannellini beans, in stock. Depending on what I’m feeling that day, I’ll just rinse them blend them with water, and heat them  up in the microwave with some salt, pepper and cumin.  

 

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