Wheat Free

Our Favorite Kale

~ nourishedpeach ~ Leave a comment

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I’ve missed you my dears!  We are back from our tour de family and are feeling rested, rejuvenated and sick of junk food!  Back to reality and as bittersweet as it is, it is always so nice to get back into my kitchen.  This dish is our absolute favorite way to enjoy the super food, kale.  If you like veggie gratins you’re sure to love this one; it’s gooey and cheesy and the texture and bite of the kale pairs so well with the sweetness and acidic juice of the tomatoes.  My husband is a tough one to please when it comes to veggies and this is a side he requests frequently.  And not only does it taste awesome, it’s extremely quick and easy to whip up.  Added bonus…the health benefits of kale are out of this world.  It’s not only a low calorie food, it’s extremely rich in fiber, antioxidants, iron, calcium and vitamins K, A, and C.  Which, in short, can help us fight cancers, inflammation, arthritis, vision loss and so much more and can also help support liver, immune, metabolic and bone health.  Sign me UP!

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Our Favorite Kale

Ingredients

2 Bunches Fresh Kale, about 6 large leaves

3 Tablespoons Olive Oil

1 1/2 Cups Cherry Tomatoes, halved

2 Cloves Garlic, grated or pressed

1/4 Cup Water

1/4 Cup Fresh Grated Parmesan Cheese

1/4 Cup Whipping Cream

Salt and Pepper to taste

Crushed Red Pepper Flakes, optional

Directions

Remove kale leaves from the stems and chop the leaves roughly.  Discard the stems.

Heat a large pot or dutch oven over medium high heat.  Add olive oil and tomatoes and sautée for 2 minutes or until tomatoes begin to soften slightly.  Add garlic and sautée for 1 more minute.  Stir kale into the pot and pour water over the top.  Cover and reduce heat to medium.  Cook kale for 8 minutes, stirring occasionally, or until it becomes soft and wilted.  Remove lid, add cream and parmesan and stir to combine.  Simmer over medium heat until kale thickens slightly and cheese and cream are completely incorporated, about 3 minutes.  Season with salt and pepper to taste.  Serve topped with crushed red pepper flakes, if desired.  Serves 4

Protein Packed Granola

~ nourishedpeach ~ 2 Comments

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I am always trying to create new ideas for healthful, protein rich breakfasts and snack ideas for my toddler, specifically, and this recipe is one I will continue to utilize (it doesn’t hurt that my husband and I love it, too).  It is a great replacement for store bought cereals that are loaded with refined flours, sugar and additives.  This granola is packed with real protein, fiber and antioxidants and is sweetened with pure maple syrup which contains great amounts of manganese and zinc.  All in all it’s a great treat to have on hand, whether you eat it for breakfast with milk poured over it or you grab a cluster for a mid afternoon fix.

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Protein Packed Granola

Inspired by this recipe

Notes:  quinoa flakes and flax meal (ground flaxseed) are available at every market I’ve been to…you can typically find them in either the gluten free or health food aisle.  also, i use 1/3 cup maple syrup here but the granola is not overly sweet.  if you prefer a sweeter granola go for the 1/2 cup.

Ingredients

2 1/4 Cups Quinoa Flakes

1/4 Cup Flax Meal

1/2 Cup Sliced Almonds

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Peanut Butter (no sugar added)

2 Tablespoons Coconut Oil or Butter

2 Egg Whites, beaten

1/3-1/2 Cup Pure Maple Syrup (no sugar added)

Dried Fruit such as blueberries, cranberries, etc, optional

Directions

In a small microwave safe bowl melt peanut butter and coconut oil or butter for 20 seconds or until oil/butter is just melted.  Set aside to slightly cool while you measure out the dry ingredients.

Preheat oven to 350 and line a baking sheet with nonstick foil or parchment paper.  In a medium bowl, combine quinoa flakes, flax meal, almonds, cinnamon and salt.

Add maple syrup and egg whites to the peanut butter mixture and whisk until combined.  Pour mixture over the dry ingredients and stir well to coat.  Pour mixture onto baking sheet and bake for 20-25 minutes or until golden and slightly crispy.  Remove from oven and stir in dried fruit, if desired.  Cool completely before storing in an airtight container for up to 1 week.

Halibut with Tomatoes and Cream Sauce

~ nourishedpeach ~ Leave a comment

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This dish is as fresh tasting as you can get; the flavor will knock your socks off.  My sister found this recipe many moons ago and the minute she shared it with me I fell in love.  Not only is it amazing tasting..its health profile is pretty darn attractive.  The fish provides huge amounts of protein, omega-3 essential fats, magnesium and potassium.  Pair that with the healthy whole fat of the cream sauce and the antioxidants and lycopene (which is thought to have a cancer protective effect) from the tomatoes and you’ve got a serious winner.  The cream sauce and tomato relish are also tasty on shrimp, tilapia or mahi mahi but we tend to splurge and go for the halibut the majority of the time-a treat you will not regret.

Unfortunately I am unable to give you the original source from the recipe as it has been lost and forgotten over the years.  My sister opts to seed the tomatoes before chopping them and I don’t…I prefer saving all of that flavor and juice that you would lose by seeding them.  If you are like her and not much of a seed lover feel free to discard them by slicing the tomatoes in half and squeezing the seeds out of each.  Because I have opted to use the juice and seeds I altered just a few small things:  I upped the tomato amount and lessened the olive oil amount which is reflected in the recipe below.  One last note:  this is a perfect dish for entertaining as you can prepare both the sauce and tomato relish ahead of time so all you have to do is take ten minutes to cook the fish once your guests arrive.

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Halibut with Tomatoes and Cream Sauce

Ingredients

4 Tablespoons Minced Shallot

4 Tablespoons White Wine Vinegar

1 Cup Whipping Cream

2 Cups Diced Fresh Tomatoes-preferably homegrown

1/4 Cup + 2 Tablespoons Olive Oil

1 Clove Garlic, grated or pressed

2 Tablespoons Chopped Fresh Basil

4 6 Ounce Halibut Filets

Directions

Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in a small saucepan.  Boil until almost no liquid remains, about 4-5 minutes.  Add cream and simmer for an additional minutes.  Season with salt and pepper and chill.

In a medium bowl combine tomatoes, 1/4 cup olive oil, basil, garlic, 2 tablespoons shallots and 2 tablespoons lemon juice.  Season with salt and pepper and let stand at room temperature for 1 hour.

Preheat grill over high heat or preheat broiler.  Brush both sides of the fish with the remaining 2 tablespoons olive oil and season both sides with salt and pepper.  Grill or broil until the fish is opaque in the center, about 4 minutes per side.

Rewarm the sauce.  Serve by layering the sauce and the tomato relish over fish.  Serves 4.