Gluten Free Holiday Roasted Radishes

If you’re looking for some gluten free options for your holiday I suggest giving these roasted radishes with ranch dressing a try. Loaded with delish flavor and so easy to make. They sorta, kinda look like potatoes, but don’t really taste the same. Radishes have their own flavor separate from ‘the potato”. Nevertheless, these healthy options are so worth the try especially with my homemade ranch dressing.

Ingredients

-2 lb of radishes washed, trimmed and cut in half

-1 tablespoon extra virgin oil

-1/2 teaspoon salt

1/4 teaspoom pepper

1/4 dried oregano or dried parsley

Directions

-preheat oven to 425 F

-In a bowl combine the cut radishes, salt, pepper, olive oil, oregano or parsley. Combine well

-Spread radishes in a 8 X 8 baking dish

-Bake for 30 minutes until the radishes are soft

Once done add your homemade ranch dressing

Homemade Ranch Dressing

Ingredients

• 1 cup mayonnaise 

• 1/4 teaspoon salt (you may want to add more)

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 2 tablespoons fresh chopped dill

• 1 teaspoon apple cider vinegar

• 1 teaspoon red wine vinegar

• 2 tablespoons unsweetened almond milk

• fresh chopped chives

Instructions

1. Add mayo and rest of the ingredients in a mason jar.

2. whisk the ingredients together until combined

3. Serve with your salad, or place in mason jar with lid and store in fridge for up to one week. 

   Once the radishes are out of the oven- add to serving dish and drizzle with ranch dressing

Baked Buffalo Cauliflower Bites

With the cooler temperatures I find myself gravitating to spicy foods.  I decided to combine my two favorite things “spicy and cauliflower” to come with a vegetarian take on a favorite appetizer.   This is a low carb option and something I am sure you will be making over and over again.  Also, these baked buffalo bites would be delicious in a taco.

Here is what you will need.

Ingredients 

-1/ 2 cup Almond Flour - I use this brand.

-2 tablespoons Buffalo seasoning - I like it spicy. I used the one from primal kitchen  

-2 eggs

- 1 teaspoon salt 

1 head of cauliflower

Directions

1. Preheat oven to 400 degrees F.

2. Clean and cut the cauliflower in bite size pieces

3. In a shallow bowl add almond flour, buffalo seasoning, salt, pepper THIS IS YOUR DRY Ingredients bowl.

4. In a separate bowl whisk the two eggs.

5. Add cauliflower to eggs, and coat all the cauliflower- you may want to do this in batches.

6. Immediately add to dry ingredients bowl

7. Arrange cauliflower in a single layer on baking sheet- roast in oven for 30 minutes

8. OPTIONAL- at the end I did turn on the broiler for 2 minutes to get them a little crispier- but totally up to you.

Summer Strawberry Kale Salad

I realized from the start of the pandemic that nourishing my body & mind was really the only thing that was in my control.  I started to cut back on carbs, and sugar.  I said cut back, I didn’t say eliminate all together.  The results have been great.  I feel better in my body, I’m able to move easier, and when I slip into last season’s clothes I realize they are much looser.   This Canada Day will be a lot different, but we can still make food and design beautiful tablescapes that make our family and friends feel special.

I’m determined to continue to create good food that my family and I can enjoy around the table, here is my summer strawberry kale salad that will satisfy your body, mind, and your palate.

Ingredients

4 cups of chopped/cleaned kale

1 cup of fresh strawberries cleaned and cut

4 ounces feta cheese

1/4 of extra virgin olive oil

a squeeze of lemon juice

1 tablespoon of good Canadian maple syrup

2 tablespoon of balsamic vinegar.

1 teaspoon salt

1/4 teaspoon pepper

Directions

Add chopped kale to large salad bowl, squeeze in lemon juice and start massaging the kale.  I do this to make the kale softer.   But totally up to you.  Add feta cheese and strawberries. 

In a separate container add olive oil, vinegar, maple syrup, salt, pepper.  Whisk well, and then pour over the kale, feta cheese and strawberries.

2 Salads to Serve this Summer

Welcome to my Canada day salad recipe station.

You want your guests raving over your food and decor, am I right? That's why I wanted to create recipes there were obviously easy and something you can make them the night before, refrigerate and serve the day of you celebrations.  It's easy and most importantly delicious. 

Oh Canada Pototao Salad
Ingredients
3 pounds of golden baby potatoes

Dressing
Juice of 1 1/2 lemons
1 teaspoon salt
3-4 teaspoons maple syrup
3 tablespoons of extra virgin olive oil
2 tablespoons of chopped chives
Pepper

Directions
Boil potatoes for 10 minutes until you can poke a fork into them.  Drain potatoes, and allow them to cool before cutting them in half.  In mason jar add the ingredients for the dressing, shake well and pour over the potatoes and enjoy. 

Corn Salad
For this recipe I used fresh summer corn on the cob.  I just know you will enjoy the flavors of this sweet savoury dish. 

Ingredients
8 ears of corn husked and cleaned
1 cup of cherry tomatoes cut in half
½ cup of julienned fresh basil
2 tablespoons of chopped chives 

Dressing
4 tablespoons of olive oil
4 tablespoons of apple cider vinegar
½ teaspoon of salt and pepper

In a large pot of boiling salted water cook the corn for approximately 4-5 minutes.  Drain and allow to cool.  When the corn is cool, cut the kernels off the cob.  Toss the kernels in a large boil, in a mason jar add the ingredients to the dressing, shake well and pour over corn kernels