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A refreshing change of pace from salad, gazpacho is packed with vegetables and chilled in a broth of tomato juice. Chop up the veggies and herbs you have available this time of year. We recommend starting with a low-sodium tomato juice and then you can season it with a bit of salt and pepper just to your personal taste. Start with cold veggies and juice or pop it in the freezer for at least 15 minutes before serving. If you have time to make it ahead it’s flavors will develop and it can take its time chillin’ in the fridge.
The almond flour and eggs make this a gluten-free, low-glycemic fresh apple start to your day. They are a bit more dense then your average muffin with a lovely chewy texture.
This simple ginger vinaigrette is the star of this salad as it coats baby spinach. A handful of nuts and dried fruit complete this salad, feel free to substitute your favorites.
Creamy goat cheese, strands of kale & a sprinkle of garlic-almond crumbs for an extra boost of flavor coat long pasta such as fettucine or spaghetti.
Pilaf is made greek with lemon, oregano, and kalamatas. If you want to take it a step further incorporate feta cheese too.
