31 August 2011

Arugula Salad with Chicken and Avocado

You haven't had arugula until you've had it fresh from the garden.  My friend gave me some from her garden yesterday and I used it in my lunch today with some spinach leaves, leftover roast chicken, chunks of avocado, and organic Roma tomatoes.  I topped it off with some chick peas and it made a really satisfying meal.  I made my own salad dressing with olive oil, chardonnay vinegar and a bit of dijon mustard. Yum.

Karen, herself

22 August 2011

Stonewall Kitchens Gluten Free Brownies

A few months ago my husband brought home a box mix of gluten free brownies as a treat for me. I've had them in the cupboard waiting for a reason to make them and today was the day. I finished a big freelance design project yesterday and felt like celebrating and my teeth were aching from a braces adjustment. Brownies seemed like the perfect treat.

I have to say, these are the best, bar none, gluten free brownies I have ever tasted. They may be the best brownies of any kind I have ever tasted. If you see these in the store, try them. They are made by Stonewall Kitchens.

17 August 2011

Berry Protein Smoothie

A few months ago I purchased a cool smoothie app for my iPad.  It's from Whole Living and it has collections of recipes for weight loss smoothies, allergen free smoothies, detox smoothies, etc. I tried one from the Meal-in-a-glass collection this morning.

Berry Protein Smoothie
1/2 cup frozen cherries
1/2 cup fresh blueberries
1/8 cup GF rolled oats
1/4 cup lowfat cottage cheese
1/2 cup lowfat milk
1 tsp lemon juice
1 T unsalted sunflower seeds
1 1/2 tablespoons honey

As usual, I didn't have all the ingredients, so I improvised a bit.  It called for a cup of frozen strawberries and I substituted 1/2 cup frozen cherries and 1/2 cup fresh blueberries. It was filling and sweet and great way to start the day. Try it for breakfast or for a high-protein mid-afternoon snack. It will keep you going until your next meal.

Serves 1, 8 Weight Watcher Points Plus

Karen, herself

05 August 2011

Gluten Free Veggie Wrap

Veggie Wrap in Chia-Corn Tortilla
2 Chia-corn tortilla, heated in the microwave
2 Tablespoons of Lilly's Red Pepper Hummus
1/2 cup grated zucchini
1/3 cup grated carrot
spinach leaves

I tried a new gluten-free tortilla the other day, a Chia Corn Tortilla that I found at Whole Foods in the refrigerator section. They are really tasty and filling. I was in a hurry for lunch today and threw together a quick wrap with them.  Because I am still sporting braces, I grated my zucchini and carrot to make them easier to chew. It turns out it makes them more suitable for a wrap too. Only takes a minute to grate them with a box grater, although take care not to nick a finger!

Heat the tortillas between two sheets of paper towels for 15 seconds on high.  Turn and heat for another 15 seconds. Place the tortillas on a plate and spread one tablespoon of hummus on each. Over that layer the spinach leaves, then spoon on half the grated veggies.  Roll them up and cut them in half. Serve with sliced cucumber and cherry tomatoes. Great, delicious high-fiber lunch, free of gluten.


Karen, herself