Monthly Archives: March 2012

Breakfast Dan's Plan Gluten-Free Paleo Perfect Health Diet Raw Recipes Vegan Vegetarian

Raw Vanilla-Coconut Granola

 

When my husband and I went primarily gluten-free, we missed cereal as an easy breakfast food, snack, late night splurge, and pretty much any time of the day one can consume cereal. I shopped around and tasted many gluten-free alternatives, only to be disappointed by the amount of sugar, the use of vegetable oils and corn and lack of nuts. Anyways, inspired by my raw chef friend, I played around with some combinations and came up with this standby I make sure to always have in our cabinet.

 

1 1/2 cup whole buckwheat, soaked and sprouted

1 cup soaked raw almonds, coarsely chopped

2 cups coconut flakes

1/4 cup maple syrup

2 tablespoons vanilla powder

 

Combine all of the ingredients in a mixing bowl and toss together so that maple syrup and vanilla powder is evenly distributed. Spread over about 4 dehydrator trays and set dehydrator to 115 degrees for about 8 hours. Stores for several weeks in a sealed container.

 

Dan's Plan Gluten-Free Main Paleo Perfect Health Diet Recipes

Simple Pot Roast with Cauliflower Mashers

Hey folks, happy Friday! Thought this cozy meal would be appropriate for the gray weekend forecast. Although the pot roast spends a while in the oven, the prep is minimal, so you can have a piping hot dish right out of the oven when guests come over for dinner, or when you’re ready to relax by the fire or with a movie.

Serves 4

Simple Pot Roast

Ingredients

  • 3 lb beef brisket or other roast meat
  • 4 large carrots, peeled and cut into 1 inch pieces
  • 1 yellow onion, cut into 1 inch thick wedges
  • 6 cloves of garlic, peeled and cut in half
  • 2 tablespoons gluten-free flour
  • 2 tablespoons coconut oil
  • 2 cups beef bone broth (I use this recipe from Nourishing Traditions)
  • 1 cup medium-bodied red wine
  • a few thyme sprigs
  • mild chili spice blend (I use a coveted variety I bought in Turkey with a nice smokey flavor – if anyone is going in the near future, please pick me up some more!)
  • salt & pepper

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Dan's Plan Gluten-Free Recipes Side Vegetarian

Rainbow Lentils with Beet Greens

I love this dish because it uses both parts of a bunch of fresh beets: the beet roots and the beet leaves. It’s also beautifully colorful, simple and tasty and stays that way for many days in the fridge. It’s versatile too: can be a vegetarian main or a side to accompany a basic meat or seafood dish.

 

 

~1 cup lentils, soaked for at least 1 hour

3 large red beets with leaves still attached, beet roots peeled and chopped

4 carrots, peeled and chopped

1 sweet potato, chopped

1 yellow onion, chopped

1/2 cup fresh Italian parsley, chopped

~6 oz feta, crumbled

1 lemon, juiced

~1/2 cup olive oil

salt & pepper

 

Drain lentils and bring to a boil in about 2 cups of water, then simmer for another 20-25 minutes, removing once they have reached the tenderness you like. Strain and set aside. Heat a couple tablespoons of olive oil in a saucepan and saute chopped onion, carrots and sweet potato. Season with salt & pepper and set aside once slightly browned. In the same pan with a couple more tablespoons of olive oil, saute the chopped beets the same way. These are cooked separately so that they don’t color all of the other vegetables. Set aside once softened to your liking. Bring some water to a boil and steam the whole beet leaves for about 8 minutes, until wilted but still bright in color. Arrange the warm leaves on a plate and drizzle with olive oil and sprinkle with salt & pepper. In a mixing bowl, combine the cooled lentils, sauteed chopped vegetables, crumbled feta, chopped parsley, a few tablespoons of olive oil, lemon juice and salt & pepper. Toss gently and serve alongside beet greens.

 

Dan's Plan Gluten-Free Main Paleo Perfect Health Diet Recipes

Turkey-Stuffed Cabbage with Marinara

 

1 head Napa / Savoy cabbage

Turkey Filling:

1 lb ground turkey meat

2 spicy turkey sausage – meat removed from casing

1/4 lb chicken liver

2 eggs

1/3 cup ground flax seeds

1/4 cup grated Parmesan cheese

3 tablespoons chopped fresh oregano

Marinara Sauce:

6 large carrots, peeled and chopped

1 yellow onion, chopped

4 stalks celery, chopped

4 cloves garlic

28 oz can of stewed tomatoes or marinara sauce

~2 cups chicken stock

3 fresh or dry bay leaves

1 tablespoon fresh or dry rosemary

4 cloves garlic

~2 tablespoons olive oil

salt & pepper

 

 

In a food processor, finely mince carrots, onion, celery and garlic. Transfer into a deep sauté pan with olive oil and sauté for about 15 minutes, until wilted and slightly carmelized. Add stewed tomatoes through a food mill or jar of basic marinara sauce. Add chicken stock. Add bay leaves, rosemary and salt & pepper, stir and simmer for another 15 minutes.

 

 

Boil about 10 whole cabbage leaves with the core stems removed in salted water with a splash of white wine for about 5 minutes, then remove and dunk into a salted ice bath. Mix the turkey stuffing ingredients in a bowl. Scoop a large dollop into each cabbage leaf and wrap like a burrito.

 

 

Remove bay leaves, then lay stuffed cabbage leaves into the bed of marinara sauce and cover, cooking on low heat for about 25 minutes.  This is a hearty meat main that goes well with a blend of white and wild rice on the side. If you don’t like the taste of liver, you can leave that ingredient out. I find it adds a nice earthy flavor and lots of nutrition too.

 

 

Dan's Plan Gluten-Free Paleo Perfect Health Diet Recipes Soup Vegan Vegetarian

Curry Carrot Coconut Soup

 

~10 large carrots, peeled and chopped

1 yellow onion, chopped

14 oz can of (heavy) coconut milk

~4 cups chicken or vegetable stock

3 tablespoons coconut oil

3 tablespoons chopped fresh ginger root

3 tablespoons curry powder

salt & pepper

 

Over medium heat, melt coconut oil in a Dutch oven and add chopped onions and carrots. Sauté for about 10 minutes, then add curry powder and fresh ginger root. Sauté another 5 minutes, then add coconut milk and chicken or vegetable stock. Cover and simmer for about 30 minutes, until carrots are soft. Pour into a blender or puree in the same pot with an immersion blender. Can be served with a dollop of crème fraiche and fresh chives.

 

 

Breakfast Dan's Plan Gluten-Free Perfect Health Diet Recipes Side Vegetarian

Gruyere & Thyme Potato Skillet

 

You may be surprised to see that my first posted recipe doesn’t include avocado. The reason being, avocado goes well with nearly every dish, in my opinion, so feel free to have some slices on the side for your daily dose. This dish makes for a great side to accompany eggs or steak.

 

~5 medium red potatoes, sliced in 1/8” rounds

1 yellow onion, sliced in 1/2” rounds

~1 cup grated gruyere cheese

a few tablespoons of fresh thyme leaves

~2 tablespoons butter

splash olive oil

salt & pepper to taste

 

With a mandolin or a sharp knife, slice the potatoes thinly and evenly.  Throw them in a bowl  with the grated cheese, salt & pepper and drizzle with olive oil. Toss together and set aside. Melt the butter in a 7 – 9” cast iron skillet, then lay in slices of onions and sprinkle with thyme. Brown and turn. When soft, remove from stove, spread potato mixture evenly over onions and pop into a 400 degree oven for about 45 minutes.

 

 

When done, you can serve from the griddle or flip the whole thing over onto a plate and garnish with thyme sprigs.

 

 

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Welcome

Avocados have a long and storied history. They’ve been used as a sexual stimulant, a beauty product, an ingredient for salads and much more. But its versatility is not the only reason why I adore this magical fruit. While I don’t believe in singular super-foods per say, I do think nature has engineered the perfect combination of nutrition and taste in the flesh of an avocado. They are rich in in protein, fiber, niacin, thiamin, riboflavin, folic acid, zinc, healthy saturated fats and omega-3 fatty acid. When asked what one food I would choose to consume entirely if it were the last on earth, I would answer, “avocados, obviously.” And since I’ve been teased for maintaining a regimen of at least one daily avocado, I’ve borrowed the line for my blog. In the preceding days, weeks, months, years (hopefully), I plan on sharing my ideas around food as well as living. I’ll post recipes, projects for home and health, local events and perhaps an occasional rambling about my favorite fruit on the planet. I welcome your comments, questions and suggestions along the way and I hope you enjoy The Daily Avocado!