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Sunday, July 17, 2011

honey + pecan tomato mint salad -- gluten free + dairy free

wow. its been a while - and i must apologize. it looks like i'm going to be posting every couple of weeks for the time being - vs on a weekly basis. work has been extremely busy and every weekend for the remainder of the summer is booked up for me. i must say - i do enjoy keeping busy - i dont do well sitting around.

this recipe was inspired by a dish that i ate at the med in boulder. the flavors are absolutely perfect with one another. at the restaurant this was served this with creamy, tangy goat cheese (which of course, i asked for them to leave off).  its a perfect summer salad and right now tomatoes have wonderful flavor.  quite the minimalist recipe - this dish includes 4 main ingredients - plus salt and pepper.

conveniently enough, i have a plethora of fresh mint from my CSA. i decided it was time to take a departure from making mojitos and use the mint in a dish - and viola - here you have it -



honey + pecan tomato mint salad
  • 1 pint organic grape tomatoes
  • 10-12 mint leaves julienned
  • 1.5 tbsp organic honey - local if possible!
  • 1/4 cup organic pecans roughly chopped
  • kosher salt to taste
  • pepper to taste
cut grape tomatoes in half, lenghwise. combine tomatoes, mint, pecans and honey - season with salt and pepper.

wasnt that easy? yeah - forget turning on the oven - stay cool, eat raw. want to make this vegan - substitute in light agave nectar instead of honey.

craving more? check out these blogs for food/DIY ideas!

allergy free wednesdays


Saturday, July 2, 2011

cranberry + pistachio quinoa crisps -- gluten free + dairy free

happy fourth of july weekend! i hope that everyone has a great long weekend and that you take time to celebrate with friends + family + good drink + good food. i'm somewhat back on a sweets binge and made up my first batch of cranberry + pistachio quinoa crisps last weekend - they turned out pretty tasty. i made so many that i've got a bunch stored in the freezer. considering what they are - they are really good when eaten cold. 

no matter how you pronounce it (i go with KEEN-wah some others pronounce it KIN-oh-ah) - quinoa is ultra healthy. it contains two times more protein than rice and also boasts all 9 essential amino acids - making it a 'complete protein'. quinoa is actually a seed to a plant related to spinach, it isnt actually a grain. 

try out these power packed sweet crisps - they'd be perfect to serve up at any 4th celebration (or anywhere else at anytime for that matter). 




cranberry + pistachio quinoa crisps
  • 1.5 c white quinoa
  • 1/2 c shelled pistachios
  • 1/2 c dried cranberries
  • 1/4 c honey
  • 1/4 c unrefined sugar
  • 2 tbsp canola oil
  • 1/2 tsp kosher salt
  • 2 tsp vanilla extract
  • 2 lrg eggs + 1 lrg egg white - whisked together
  • cooking spray

preheat oven to 350. rinse quinoa well. on stove top bring 3 cups of water to a boil in a saucepan. add rinsed quinoa, stir, then cover. reduce to simmer and cook until most of the water is absorbed around 12-13 minutes. the quinoa will not be cooked thoroughly. remove from stove top. 

pour quinoa out onto a baking sheet and spread evenly - place in oven and fluff with a fork every few minutes for around 30-35 minutes, or until quinoa has become golden in color. remove from oven and pour quinoa into a bowl - let cool. reduce oven temp to 275. 

once quinoa is cooled stir sugar, salt, pistachios and dried cranberries into the bowl with it.  in a separate bowl whisk together, honey, vanilla, canola oil and egg mixture - then pour over the quinoa mixture and stir combine. 

line a large baking sheet with parchment paper and lightly coat with cooking spray. spoon 1/4 cup portions onto the baking sheet - leaving at least 3 inches between each 'crisp'. pat down each crisp so that they are not more than 1/4 inch in thickness. place into oven and bake 25 minutes, rotating half way through. 


before you get to grilling and drinking stop by these great blogs and get inspired!