Sometimes salad gets so boring and predictable. Been there done that. Enter the ANTI-SALAD.
I have an allergy to ground corn, and a gluten-free preference, which makes Mexican food so much less fun than it used to be. Last spring, on a retreat in Chacala, Mexico, I stumbled upon tacos using jicama instead of tortillas. Genius! Playing around with ingredients in my fridge I assembled this bad boy:
Tuna Poke Jicama Tacos
Here’s what’s stacked up:
- jicama, sliced into 1/4′ rounds
- alfalfa sprouts
- red cabbage
- tuna poke
- green onions
- shredded carrot
- squeeze of lime
I love these tacos because they deliver all your veggies, are low in calories, they’re more fun to eat, and surprisingly filling. (BTW, I don’t have tuna poke on hand all the time, but my dad had just caught some which I had over-seasoned, so the fresh veggies really offset the saltiness of the tuna. A good quality Asian market may stock poke, but if you have fresh tuna, it’s super easy.) Jicama tacos or tostadas are zesty, fresh, crunchy and bright, just like a salad, but, not.
The culinary combinations are infinite. Thai marinated grilled chicken with pickled red cabbage, drizzled with David Chang’s fish sauce vinaigrette. Pollo asado over refried black beans with salsa fresca and pickled red onion. Baba ghanoush topped with za’atar spice, cucumbers slices and roast cauliflower. Yogurt underneath a crisp veggie burger, topped with fresh herbs, a squeeze of citrus and you’re done. I had a great time just playing in the kitchen with a brand new canvas.
What combo would you most like to try?
I’m a big believer in having your cake and eating it too. I love healthy food that doesn’t taste so darn healthy. These flourless black bean brownies are fudgy, low in sugar and decadent, all while providing fiber, iron, antioxidants and magnesium. IN A BROWNIE, PEOPLE!
I am blessed to have girlfriends who plan amazing get-togethers on the regular, all I have to do is show up with a dessert like this (and wine) and we’re all set. These make the perfect indulgent, yet guilt-free treat. Read more
There’s a certain gluten free peanut butter granola that I can’t get enough of. I love it with chocolate almond milk as a late night indulgence, or over greek yogurt with chia seeds and fruit for breakfast. The only problem is, it costs around $6 a bag, which categorizes it as a luxury grocery item for me, making my inner penny-pincher clench just a little every time I buy it.
After making the Minimalist Baker’s banana bread granola this weekend and seeing how easy it was, I set out to recreate my favorite luxury snack. Read more
On the first rainy day here in Los Angeles in months it only felt right to spend Sunday afternoon baking in the kitchen. Truth be told, I’ve still got my eating pants on from Thanksgiving, and a million reasons to hit the gym hard, but as a guest at two feasts this year and host of none, my fridge is sadly, leftover-free.
I’m vegan-curious, and (mostly) gluten-free, but at a recent lunch with my tribe, I had a dessert that I can’t stop thinking about: Banana Pudding. A southern classic from K’s nana. It got me thinking about creating a gluten-free and vegan version. As we officially enter the season of desserts, wouldn’t a less guilty and allergy-friendly option be great? Here’s the recipe from my rainy day research, which if I do say so myself, is pretty darn delectable.
Classic Banana Pudding
Step one: whip up some gluten-free vanilla wafers, inspired by GFJules’ recipe: