There’s just something about spaghetti shaped pasta that makes me happy! Maybe it’s the big slurpy mouthful of noodles you get with each bite? Or it could be the way you can twirl them with your fork. Whatever the reason is, it’s definitely a favorite pasta shape of mine. And I’m going to share with you a great recipe to use them in today.
This recipe is “one in a melon”…. ok, I tried to make you smile with that one. All puns aside, this refreshing watermelon fruit salad takes the fruit to new heights. My inspiration came from my trip to Oregon last month. Our bed and breakfast put thinly sliced mint in with their watermelon cubes one morning and the idea took hold. It’s not like adding two more small ingredients to the mix is a radical deviation, however; a little lime juice and some mint goes a long way!
Calling all Peanut Butter lovers! This dish has your name smeared all over it. The creamy sauce in this recipe has big overtones of peanut butter but, is combined with tangy tamari, citrus, and just a hint of brown sugar. What could be better to pair it with than some dipping ready chicken? So here it is, the ultimate easy recipe for chicken satay and Thai peanut sauce.
I saved my favorite recipe, from this spiralized series for last(supported by a huge Kings Food Market haul). I think I love it so much because it’s the most practical of the bunch. It involves everyday ingredients and it’s a 30 minute weeknight meal. The stir fry is also incredibly healthy because it’s overloaded with veggies. There are no carbs in this dish but they are not missed. The carrot noodles do the trick to curb your starch cravings. The sauce the dish is tossed in is smoky and sweet. Ok, now I’m salivating just writing about it.
Third time is a charmer and by charmer I talking about this recipe of course! It’s BTP’s third recipe in the past two weeks (take a look here and here for the other two) that is featuring curly cut vegetables. The zucchini noodle, also nicknamed “the zoodle” is my most frequently used spiral veggie. When you have an obsession with Italian food, specifically pasta, like I do; you need a healthy alternative once in a while. Zoodles got me through my wedding diet routine and were a regular weeknight meal. It’s too easy and while nothing can quite replace real pasta, it still gives you those familiar flavors.
How do you do Taco Tuesdays when you are doing a gluten and dairy free challenge for the month??? Well, today I am going to show you! In two words it’s…taco salad. Just because you are on a diet doesn’t mean you need to give up flavorful foods or your beloved festive meals. American style tacos (you know… the kind made right from the Ortega box recipe) happen to be a favorite of mine. And yes, the cheese and those flour tortillas are definitely part of that winning combination. However; you can still make a mean salad that gives you the satisfaction of tacos.
I recently got a really big craving for oatmeal. These hankerings aren’t a frequent occurrence for me. I am more of an egg person in the morning. But, sometimes the only way to relieve a craving is to give into it. With about a dozen overnight oats pictures on my Instagram feed every morning, I’m shocked I’m not indulging every day.
Today I am discussing my recent death by chocolate experience. You guys, this is one of my proudest baking moments yet! Granted, I had a little help with an original recipe that I adapted from. BUT, I made the most decadent chocolate tart, and one of my favorite dessert recipes, into a dairy and gluten free version!! Did I mention it still tastes exactly the same? I just about did cartwheels in my kitchen.
There’s something about cold Asian noodle salads that scream comfort for me! I mean it could be the carbs, because who doesn’t eat them and want to take a nap after? But, I also think the use of creamy peanut butter gives this dish an extra luscious element. Or maybe it’s the fact that I ate this noodle salad curled up on my couch, under cozy blankets, watching mindless TV? Whatever the reason, it was a filling, delicious and share worthy.
Ever since I created the Flourless Mexican Chocolate Mini Muffins that are Paleo, Dairy Free, and Gluten Free I have tried to meddle with the recipe to come up with other varieties. Today’s mini muffins are that result! As I have mentioned before, baking is not my passion. It takes a lot of science and meticulousness to perfect a baking recipe. I’m much more suited for the carefree way of cooking where there are often ways to fix and cover-up potential mistakes.