• About
  • Brush with Fame
  • Cooking Classes
  • Publishing
  • Testimonials
  • Videos
  • Personal Chef Services

Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: whole30

Coconut Carrot Soup with Za’Atar Hazelnuts

21 Saturday Jan 2017

Posted by snackingkitchen in Dairy Free, Gluten Free, Recipe, Soup, Uncategorized, whole30

≈ 4 Comments

Soup is a staple in my kitchen throughout the year. During the fall and winter months, I gravitate toward creamy, hearty, bright bowls. I hope you’re going to love this carrot soup with coconut milk. As delicious as the soup is, the topping is equally as good. If you’ve never tried za’atar spice blend, you’re in a for a treat.

This is a recipe I developed during the second round of Whole30, so you know it’s gluten-free, dairy-free, and has no sugar or dairy. You won’t miss any of those though – it’s seriously delicious.  I shared bowls of soup with my Whole30 tribe during our dinner potluck.

Coconut Carrot Soup.jpg

Coconut Carrot Soup with Za’atar Hazelnuts

Ingredients:

Soup:

  • 2 teaspoon olive oil
  • 1 large sweet onion, chopped
  • 3 garlic cloves
  • 2 pounds of carrots, peeled and chopped
  • 4 cups of water
  • 1 can of coconut cream
  • salt to taste
Za’atar Hazelnuts:
  • 1 teaspoon olive oil
  • 1/2 cup raw hazelnuts
  • 1 tablespoon za’atar
  • pinch of salt

Directions:

1. Heat 2 teaspoons of olive oil in a soup pot over medium-high heat. Add onion and garlic and cook for 5-7 minutes.

2. Add carrots and cook for another 5 minutes. Add water and bring to a boil. Lower the heat, cover the pot, and continue to cook until carrots are completely soft, about 15 minutes.

3. Puree the soup, in batches if necessary, until completely smooth. Return the soup to the pot, stir in coconut milk and cook over low heat until heated through, about 5 minutes. Season with salt.

4. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Add nuts and za’atar and cook until the nuts are toasted, 5-7 minutes.

5. Serve soup topped with nuts.

_______

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Roasted Salmon Salad with Potatoes and Dill

29 Thursday Sep 2016

Posted by snackingkitchen in Fish, Salad, Seafood, Uncategorized, whole30

≈ Leave a comment

salmon-salad-with-potatoes-and-dill

Salmon Salad with Potatoes and Dill

Ingredients

Dressing:

1 tablespoon garlic aioli (or compliant mayonnaise)

1/2 tablespoon pickle or lemon juice

1 tablespoon fresh dill, chopped

Salad:
1/2 cup slowly roasted salmon, flaked
1/2 cup diced English cucumber
4 baby potatoes, boiled, cooled, and quartered
1 tomato, diced
3 green olives, sliced

Directions

1. Whisk together dressing ingredients.

2. Gently mix the dressing with the salad ingredients. Serve right away or refrigerate until ready.

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Blasted Broccoli & Cauliflower Recipe

26 Monday Sep 2016

Posted by snackingkitchen in Gluten Free, quick and easy, Recipe, Uncategorized, Vegetables, Vegetarian, whole30

≈ Leave a comment

Blasted Broccoli & Cauliflower Recipe 3

A few days ago I had a large plate of blasted broccoli at one of Seattle’s restaurants. I couldn’t stop myself from eating the charred, salty, and slightly spicy florets. And so, I decided to recreate the dish adding my own twist of sesame oil, garlic, and ginger. Plus, I mixed in a bunch of cauliflower florets. Hope you enjoy this recipe as much as I did.

Blasted Broccoli & Cauliflower

Ingredients

1 pound broccoli florets
1 pound cauliflower florets
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame seeds (I like the combination of white and black)
1/4-1/2 teaspoon red pepper flakes

Blasted Broccoli & Cauliflower Recipe 4

Directions

1. Place a baking sheet on the middle oven rack and preheat the oven to 450F.

2. Mix broccoli, cauliflower, extra virgin olive oil, and salt in a large bowl. Spread on the preheated baking sheet and roast for 15 minutes.

3. Whisk sesame oil, garlic, ginger, sesame seeds, and pepper flakes in the bowl. Add in roasted broccoli and cauliflower and stir to coat.

4. Transfer back to the baking sheet and roast for additional 5-8 minutes.

Blasted Broccoli & Cauliflower Recipe

These are best when they are still hot, right out of the oven. If you do have leftovers, chop them up into salads or add into your morning omelets. And truth be told, I have snacked on some of them straight out of the fridge.

 

 

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Watermelon Agua Fresca with Mint and Lime

13 Tuesday Sep 2016

Posted by snackingkitchen in Drink, Fruit, quick and easy, Uncategorized, whole30

≈ Leave a comment

Here is a refreshing, sugar-free beverage to help you celebrate the last few days of summer. Made with watermelon, mint, and lime juice, this delightful pink drink is perfect on its own, but can be jazzed up with a shot of rum and sparkling water.

img_20160907_174049

Watermelon Agua Fresca with Mint and Lime

Ingredients

1/2 watermelon, peeled and cut into chunks
2-4 cups water
1/2 lime, juiced
1 tablespoon mint leaves

Directions

1. Add all ingredients to a blender or food processor and puree until smooth.

2. Strain through a mesh strainer or cheesecloth and refrigerate until ready to drink.

3. Serve garnished with lime and mint.

Optional: serve over ice with a shot of rum or vodka and finished with sparkling water.

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Chicken Salad with Grapes & Apples

07 Wednesday Sep 2016

Posted by snackingkitchen in Chicken, Lunch, Recipe, Salad, Uncategorized, whole30

≈ Leave a comment

20160826_101329

Sweet, savory, and fruity, this chicken salad has a little bit of everything. Try the salad over mixed greens, serve it with cucumber slices, or try it stuffed into a tomato or avocado. This makes a big batch, perfect to have on hand for leftovers and packed lunches.

Chicken Salad with Grapes & Apples

Ingredients

2 roasted chicken breasts, diced
1 cup green grapes, sliced
1 red apple, diced
2 stalks of celery, minced
1/4 cup chopped basil
1/4-1/3 cup Homemade Garlic Aioli
salt to taste
Garnish: chopped toasted walnuts

Directions

1. Combine all ingredients and season with salt to taste.

2. Garnish with chopped walnuts.

20160826_101322-1

Happy Eating!

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Homemade Garlic Aioli Recipe

26 Friday Aug 2016

Posted by snackingkitchen in quick and easy, Recipe, Uncategorized, whole30

≈ 3 Comments

Homemade Garlic Aioli Recipe

This recipe is a happy accident. I started out wanting to make mayonnaise, just to find out I only had extra virgin olive oil on hand. And as some of you might have discovered for yourself, mayonnaise made out of extra virgin olive oil does not taste right.

The truth is, the oil adds too much flavor. Not wanting to waste a batch of homemade mayonnaise, I added a pinch of ground cayenne pepper, an extra squeeze of lemon juice, and garlic. Voila! A happy accident turned into this versatile spread and dip.

Homemade Garlic Aioli

Ingredients

1 egg, at room temperature
1 1/4 cup extra virgin olive oil
2-3 tablespoons lemon juice
2 cloves of garlic, grated (tip: use a Microplane)
1/2 teaspoon salt or more to taste
1/2 teaspoon ground mustard
pinch of ground cayenne pepper

Directions

1. Add all ingredients to a cup of the immersion stick blender. Place the head of the blender at the bottom of the cup. Turn the stick blender on, and move it slowly up, while blending the ingredients. Once incorporated, taste and adjust the seasonings to your liking.

Homemade Garlic Aioli Recipe 3

Now for the best part – trying to figure out what to do with this batch of aioli. Use it any place you’d add mayonnaise – sandwiches, salads, dips for vegetables of fries. Go wild!

Homemade Garlic Aioli Recipe 2

 

 

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

How to Make Gazpacho with Poached Shrimp

19 Friday Aug 2016

Posted by snackingkitchen in Gluten Free, quick and easy, Recipe, Seafood, Shrimp, Uncategorized, whole30

≈ 2 Comments

The summer in Seattle has been especially hot lately, and this spicy tomato gazpacho with poached shrimp is exactly what you want to be eating. Cool, refreshing, requiring hardly any cooking, this vibrant meal will also take care of your abundance of garden tomatoes and herbs.

IMG_20160818_182831

Spicy Tomato Gazpacho with Poached Shrimp

Ingredients

3 cups tomato juice
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 Hatch pepper, roasted, peeled, seeded, and chopped
1/4 small onion
2 garlic cloves
1/2 cup cilantro
1/4 cup olive oil
2 tablespoons lemon juice
salt to taste

***

2 bay leaves
raw, peel-on shrimp

Garnish with: avocado, basil, olive oil

Directions

1. Add all of the gazpacho ingredients to a blender or food processor and puree until desired consistency. Adjust with salt, as needed.

2. For the shrimp, bring a pot of salted water to a boil. Add bay leaves and reduce the heat to a simmer. Add the shrimp and set the timer for 3 minutes. Remove the shrimp immediately and peel. Serve right away on top of gazpacho with avocado, basil, and a drizzle of olive oil.

20160818_175615-1-1

Happy eating, friends!

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

How to Make Sweet Potato Toast with Pesto & Avocado

12 Friday Aug 2016

Posted by snackingkitchen in Breakfast, Gluten Free, Recipe, Sweet Potatoes, Uncategorized, Vegetarian, whole30

≈ Leave a comment

Just in time for my second round of whole30, sweet potato toast is sweeping the nation. Truth be told, I’ve been enjoying this culinary delight way ahead of its time in the headlines, but its sudden 5 minutes of fame (or will it be 15?) reminded me that I haven’t made it in some time. And so here it is, my version of the sweet potato toast.

IMG_20160811_123301

Let’s be honest. If you expect it to taste like toast, you’d be greatly disappointed. Because really, it doesn’t taste like toast. What it does taste is a perfectly balanced vegetarian breakfast or lunch entree that’s a bit sweet, savory, and stunningly beautiful.

Sweet Potato Toast with Pesto & Avocado

Ingredients

2 teaspoons olive oil
2 slices of sweet potato, 1/3″-thick
1/4 cup Kale & Basil Vegan Pesto
1/2 avocado, sliced
Balsamic Fig Vinegar
Kosher Salt
Arugula

Directions

1. Heat olive oil in a nonstick pan over medium-high heat. Add sweet potato slices and cook until tender, about 5 minutes per side.

2. Arrange slices of sweet potatoes over a bed of arugula. Spread pesto over each slice and top with slices of avocado. Drizzle with balsamic fig vinegar and sprinkle with salt.

This is just a beginning! Imagine these topped with a poached egg, or crispy prosciutto. Where would your imagination take you?

20160811_084935

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Paleo and Whole30 Tuna Confetti Recipe

01 Monday Aug 2016

Posted by snackingkitchen in Gluten Free, Lunch, quick and easy, Recipe, Seafood, Uncategorized, whole30

≈ Leave a comment

On August 1st (tomorrow!), I’m starting my second round of whole30. My first one was in December, about a year and a half ago. I made it through, but didn’t experience the promised euphoria and the non-scale victories promised by the program and experienced first-hand by many of its participants.

This time around, I’m armed with more time, experience, and most importantly, support of many friends who are joining me on this journey.

To keep things quick, simple, and easy, without too much shock to your system, here’s a whole30 compliant recipe for tuna salad. Enjoy!

Paleo and Whole30 Tuna Confetti Salad Recipe

Tuna Confetti Salad

Ingredients

1 can of white tuna, packed in water, drained
1 tomato, chopped
2 pickles, minced
1/2 bell pepper, diced
2 tablespoons sweet onion, minced
1 tablespoon capers, minced
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
olive oil, lemon juice, salt, and black pepper to taste
Napa cabbage leaves for serving

Directions

1. Combine all ingredients in a bowl and stir to combine. Serve in Napa cabbage leaves, if desires.

If you love your tuna salad on a creamier side, you can use whole30 compliant mayo, or stir in half of a mashed avocado.

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Subscribe

  • Entries (RSS)
  • Comments (RSS)

Archives

  • December 2017
  • November 2017
  • February 2017
  • January 2017
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • May 2015
  • April 2015
  • January 2015
  • November 2014
  • August 2014
  • July 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • January 2010
  • November 2009
  • October 2009
  • August 2009
  • May 2009
  • April 2009
  • March 2009
  • February 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008
  • August 2008
  • July 2008
  • June 2008
  • May 2008
  • April 2008
  • March 2008
  • February 2008
  • January 2008
  • December 2007
  • November 2007
  • October 2007
  • September 2007
  • June 2007
  • April 2007
  • March 2007
  • February 2007

Categories

  • Alabama
  • Allrecipes.com
  • Appetizer
  • Arugula
  • Asparagus
  • Avocado
  • Bacon
  • Baking
  • Baklava
  • Balsamic
  • Bananas
  • BBQ
  • Beans
  • bed and breakfast
  • Beef
  • Beets
  • Birmingham
  • Book Club
  • Bread
  • Breakfast
  • Brunch
  • Burger
  • Cake
  • Cauliflower
  • Caviar
  • Cereal
  • Challah
  • Cheese
  • cherries
  • Chicken
  • Chili
  • Chinese
  • Chips
  • Chocolate
  • Coffee
  • Cookbook
  • Cookies
  • Cooking
  • Cooking Classes
  • Corn
  • Crafts
  • Cravings
  • Culinary Instruction
  • Cupcakes
  • Curry
  • Dairy
  • Dairy Free
  • Decorating
  • Dessert
  • Dinner
  • Dolmas
  • Drink
  • Eggs
  • Events
  • Falafel
  • Fall
  • Farmers Market
  • Festival
  • Fish
  • Fitness
  • Five Ingredient Dish
  • Food Competition
  • Food Revolution
  • Food Styling
  • FoodBuzz
  • Freezing
  • French
  • Fruit
  • Furniture
  • Gifts
  • Giveaway
  • Gluten Free
  • GlutenFree
  • GPS
  • Grains
  • Greek
  • Green Beans
  • Grilling
  • Grits
  • Guacamole
  • guest blogger
  • Gym
  • Happy Hour
  • Healthy
  • Hillel
  • Holidays
  • House Decor
  • Ice Cream
  • Ideas
  • Indian
  • Iowa – Cuisine at home
  • juice
  • Kale
  • Kids
  • Kitchen
  • Kosher Food
  • Lamb
  • Lunch
  • Mango
  • Meat
  • Meatless Monday
  • Mediterranean
  • Mexican
  • Mint
  • Mother's Day
  • Mushrooms
  • Mussels
  • Mystery Ingredient
  • New York
  • Nuts
  • Outside the Kitchen
  • Paleo
  • Passover
  • Pasta
  • Peppers
  • Pho
  • Photography
  • Pizza
  • Plantains
  • Pork
  • Portland
  • Portugal
  • Potatoes
  • Product Review
  • Purim
  • quick and easy
  • Quinoa
  • Recipe
  • recipe development
  • Recipe Testing
  • Restaurant Review
  • Rice
  • Risotto
  • Russian
  • Salad
  • San Francisco
  • Sandwich
  • Seafood
  • Seattle
  • Shrimp
  • Sides
  • Snacks
  • Snow
  • Soup
  • Southern Living
  • Spain
  • Spanish
  • Stir Fry
  • Sushi
  • Sweet Potatoes
  • tacos
  • Teaching
  • Thanksgiving
  • The Culinary Institute of America – Updates
  • Tomatoes
  • Travel
  • Uncategorized
  • vacation
  • Vegan
  • Vegetables
  • Vegetarian
  • Video
  • Vietnamese
  • Volunteering
  • washington
  • Washington DC
  • Watermelon
  • whole30
  • Wine
  • Writing/Publishing
  • Year in Review
  • You Buy I Cook
  • Zucchini

Meta

  • Register
  • Log in

Create a free website or blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    %d bloggers like this: