Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

Entries in Recipes: Salads (30)

Monday
Oct172011

Cabbage Apple Slaw (gluten-free, vegan, grain-free, ACD)

Cabbage-Apple Slaw

Simple slaws are ideal for every season of the year. They are crunchy and light, yet satisfying and filling, and endlessly adaptable to a variety of seasonal produce. Despite this, my favorite time of year for slaws is late summer and fall, when farmers markets are bursting with fresh, crisp cabbages. The sweet, glistening, unblemished leaves tempt me from every vendor table, and inevitably, I go home with a weighty cabbage in my market basket.

I was inspired to combine my beloved green cabbage with another locally grown favorite, the spectacular Honeycrisp apple. The Honeycrisp was developed by the University of Minnesota's Horicultural Research Center in the 1970s, and has won a devoted following of fans. There are a number of wonderful orchards in the Minnesota and Western Wisconsin that grow this apple, and every year I anticipate the arrival of locally grown Honeycrisps at my farmers market and co-op. The flavor is sweet like honey and slightly tart, and it has a marvelously crisp, juicy texture that is, in my opinion, the sign of a perfect apple. Equally good for eating raw or baking, Honeycrisp is one of my favorite apples, hands down. 

The combination of sweet, fresh cabbage, sweet and tart apple, plump golden raisins, toasted caraway, and a hint of nutmeg in this slaw is magic. It only takes minutes to prepare, and it holds up in the fridge for 2 days without becoming soggy. 

Oh me oh my, autumn tastes so good. 

Click to read more ...

Tuesday
Jul192011

Minted Papaya Avocado Salad (gluten-free, vegan, raw)

Minted Papaya Avocado Salad

It is so hot in Minneapolis. We have a heat index of 115º F and a dewpoint that is higher than the Amazon. I'm not kidding. Our dewpoint was 86 on Sunday. The only other place in the Western Hemisphere with a dewpoint over 80 at the time was the Amazon, and that was in the low 80s. Take that, Brazil, ha!

Why do I live in a place that tortures residents with windchills of -30º F in the winter and then does this in the summer? Am I insane?

To add insult to injury, the power went out on my street last night. I was out picking up an air conditioner from my friend, and returned home about 10:30 pm to find my block powerless. So, I left the air conditioner in my car, and I spent the evening sweating my brains out. The air was still, heavy, and hot, and had it not been 11:30 by the time I was ready to get to bed, I would have sought refuge at someone else's house! It was awful. I kept waking through the night, only to find myself drenched in sweat and feeling faint. At 5 am I gave up, took another shower, gathered my stuff, and went to work, which is where I sit now, basking in the air conditioning. The power on my street may not be fixed until 6 pm tonight, and I'm imagining that all the food in my fridge is going bad as I write this. Ugh. Being without electricity is fine when you are living in a situation that doesn't require it, like when you're camping or at a cabin. But when everything you need to live your daily life is dependent on electricity, it sure is a pain to not have it.

Click to read more ...

Saturday
Jun252011

Tuna & Chickpea Salad with Olives and Basil (gluten-free, ACD)

a scoop of tuna & chickpea salad over baby greens and edible flowers is a delicious light meal

I like to mix tuna with beans for simple salads. The tuna provides pure protein while the beans provide a mix of protein and complex carbohydrates. Add olive oil for healthy fat, and hooray, you have a versatile framework for a satisfying and nutrient dense meal. Build upon this basic framework by adding any variety of herbs, spices, or other ingredients. 

This time around, I combined tuna and chickpeas with green olives, basil, lime juice, olive oil, and pinch of cayenne pepper.  If you can eat cheese, a bit of crumbled feta in this salad would be really fab. I served it over mixed baby greens for light and nourishing meal, but it would be great served in a brown rice tortilla or a collard leaf for an easy wrap, or served as an open-face sandwich on a slice of your favorite gluten-free bread. 

If you like the looks of this recipe, you might also like these recipes...

Apparently, I like tuna with lime juice!

IMG_2381

Tuna & Chickpea Salad with Olives and Basil

Yield: 2-4 servings

This simple salad is a breeze to prepare and very delicious. Serve as a salad on its own, or scoop over greens or use in a wrap. The high protein content balanced with complex carbohydrates and healthy fat makes this a satisfying and nourishing addition to any meal. And it's affordable to boot!

If you have soy allergies, be sure to check the ingredients on your tuna. Many varieties of tuna contain vegetable broth that contains soy. I often buy soy-free water-packed tuna from  the brands Genova, American Tuna (BPA-free can), Wild Planet (BPA-free can), or Natural Value (will be BPA-free soon), or from Trader Joe's (BPA-free can). All of these tunas are packed in water and are dolphin safe. 

  • 1 5-oz. can water-packed tuna (salted or unsalted)
  • 1 15-oz. can chickpeas (approx. 1 3/4 cup)
  • 1/4 small red onion
  • 1 small garlic clove
  • 10 large fresh sweet Italian basil leaves
  • 8 large green olives (pimiento-stuffed or not, your choice)
  • two glugs of extra virgin olive oil
  • juice from 1 lime
  • salt and freshly cracked pepper, to taste
  • 1-2 pinches of cayenne pepper, to taste

Drain tuna and chickpeas, and rinse chickpeas thoroughly. Place in a medium bowl.

To prepare herb and vegetables, peel the onion and garlic then mince, and add to bowl with chickpeas and tuna. Slice basil in a chiffonade, then thinly slice the green olives cross-wise to create rounds. Add basil and olives to bowl and toss ingredients together lightly with a fork. Add olive oil, lime juice, and seasonings, stir to combine with a fork, and adjust seasoning to taste.  Let sit for 5-10 minutes for flavors to meld, then serve. 

Leftovers can be stored in the refrigerator for 3 days. 

HINT: if you want to use this as a sandwich filling or wrap filling, I would recommend lightly mashing the chickpeas before adding the tuna and other ingredients. That way, your chickpeas won't roll right out of your sandwich! A potato masher or a pastry cutter works great for mashing chickpeas, as does a fork. 

Monday
May162011

Easy Grilled Tuna and Vegan Grapefruit-Fennel Salad (gluten-free, ACD)

IMG_1623

I grew up in the heart of Wisconsin and now live in Minnesota, both unique places where people grill outside all year long. Even in the coldest temperatures, a true upper Midwesterner shovels a path through the snow to their grill, throws on a hat and a flannel shirt, and drinks a beer or brandy to stay warm while flipping burgers and tending racks of ribs.  

But for the fair-weather grillers of the world (people most everywhere else, I think), the warmer temperatures finally gracing the Northern Hemisphere officially kicks off grilling season. 

My dad has been known to stand outside in a blizzard for the perfect grilled shrimp, but thankfully, the whether on my trip back home over Mother's Day weekend was far from blizzardlike. It was in the mid-60s, sunny and lovely. Perfect for grilling! We found beautiful wild-caught sashimi-grade tuna steaks at Festival Foods for only $9.99/pound. The meat was bright pink and dense, and each steak was nearly 2 inches thick! We seasoned them simply and grilled them over pecan wood for a sweet, lightly smoky flavor. 

The tuna was perfect. We served it with baked sweet potatoes, pan-seared asparagus, and a light and crunchy salad of grapefruit, fennel, and onion.. The meal was so easy to prepare and so delicious, I knew I wanted to share some of it with you. And thus, here are two recipes: Easy Grilled Tuna and Grapefruit-Fennel Salad.

Whip out that grill, and get cooking!

IMG_1627IMG_1621

Click to read more ...

Monday
Apr112011

"April in the Raw" and recipe for Layered Rainbow Salad

Brittany at Real Sustenance is hosting a great blog event this month called April in the Raw. I was thrilled when she asked me to participate. All month long, bloggers will be posting about their experiences with raw food and sharing raw and raw inspired recipes.  Be sure to check out the April in the Raw home page to see all the posts and recipes from other participating bloggers.

Sometimes the raw food culture can seem intimidating. The soaking, the sprouting, the dehydrating, the mixing, the requisite dehydrator, the frequent expensive (and often imported) specialty ingredients - it can be overwhelming. Don't get me wrong, I'm not attacking the way that many individuals choose to incorporate raw foods in their life. I like a young coconut and a raw flax cracker as much as the next person. But when it comes to incorporating raw food in my diet, I prefer to take a more simplistic, more local approach. I am privileged enough to choose the foods I eat each day, and I want to make sure that my choices support my health, my local economy, my values, and the overall well-being of the individuals, animals, and land that produced them, whether I'm making a raw vegan meal or roasting a brisket. Simple salads and slaws, raw cultured vegetables and sauerkraut, smoothies, fresh green juices, sprouted chickpeas and homemade broccoli sprouts - these are my favorite way to eat raw foods.  I eat raw foods most in the spring and summer, when produce is fresh and the temperatures are warm.  In autumn and winter, as temperatures cool and my body needs to expend more energy to stay warm, I stray from eating as many raw foods and incorporate more cooked vegetables.  I find I feel best when I connect my dietary choices to the season, so that's what I do.

As a smoothie addict and lover of salads, my excitement for warmer weather - and all the food that goes with it - is pretty intense. 


IMG_1218IMG_1201

Click to read more ...