This is amazing!
1/2 package of Gluten free spaghetti - boiled per package instructions (Delallo is the best).
1 bunch of asparagus. Washed with ends cut.
1 small container of kalamata olives pitted.
1/4 cup shaved Parmesan cheese.
4 basil leaves chopped.
2 tbsp olive oil.
Himalayan sea salt.
Preheat grill to high heat.
Fold a large piece of foil in half turning all sides up. This will keep asparagus from sliding off.
Lay asparagus in a single layer into foil.
Drizzle with remaining olive oil.
Sprinkle generously with salt.
Grill approx 4 minutes - turning halfway thru. Asparagus should be firm and bright green.
Chop into 2-3 inch pieces.
Drain boiled pasta and drizzle with 1 tbsp of olive oil. Gluten free pasta is very delicate. This will keep it from sticking together.
Toss all ingredients in a large bowl and eat it!!!!
Add grilled chicken: http://bit.ly/1Pr0My0
Add grilled shrimp: http://bit.ly/1KuekYk
You asked for it! Healthy dessert!
Fall fruit crumble - this one is made with plums!
Preheat oven to 400 degrees
6 ripe plums sliced thin
1 tbsp orange juice
1 tbsp of maple sugar (Combs organic is redonkulous) sub with brown sugar.
1 cup of gluten free oats
1/2 cup of walnuts - finely chopped. Sub with almonds.
2 tbsps maple sugar (see above)
1 tbsp of flour
1/4 cup unsalted butter melted
1/4 cup olive oil
Combine all filling ingredients in a mixing bowl.
Spread into pie pan so the mixture covers the bottom of the pan.
Combine all crumble topping ingredients.
Layer over filling evenly.
Bake for 25-30 minutes or until the sides become bubbly and the topping is golden brown.
Straight from the FitChick garden. Yes we grew these gorgeous little tomato gems and basil leaves. Now if only we could "grow" burrata cheese!
Throw all 3 on a plate with Baker & Olive Eureka Lemon Olive Oil and sea salt.
Share with people you love!
1 poached egg
Handful of spinach
2oz of mild goat cheese
Baker & Olive grapefruit balsamic
Salt and pepper
Throw spinach in a large salad bowl.
Crumble goat cheese over spinach.
Slice poached egg and place on top of goat cheese. This gets the cheese all melty!
Drizzle with balsamic and oil.
Sprinkle with salt and pepper.
Eat it while the egg is still warm! ENJOY!!
2 1.5 in thick boneless pork chops
1 lb cherry tomatoes
12oz container of baby bella shrooms
Tessemae's cracked pepper marinade
Urban accents chop house seasoning
Marinate chops 2-4 hours in marinade
Preheat grill on high med/high heat
Discard marinade and sprinkle both sides of chops generously with seasoning.
Grill 6 minutes per side or until firm to touch and blackened.
Remove from grill and cover with foil for 10 minutes. This will allow juices to settle.
Throw shrooms and tomatoes in a bowl. Toss with olive oil and salt.
Place on doubled up tin foil. Fold the edges up so veggies don't fall off. This also helps for picking it up.
Place the veggies on the foil on the grill. Grill for 5-6 minutes with the top closed.
Remove from heat.
Serve immediately with chops.
Enjoy every bite!!
Handful of arugula
Handful of raspberries
Handful of pine nuts
Handful of mild goat cheese crumbled
Pinch of Himalayan sea salt
Optional - Grilled chicken (put link to my grilled chicken recipe here)
1 tbsp Baker & olive Grapefruit balsamic
1 tbsp Baker & Olive Eureka Lemon Olive Oil
Whisk olive oil and balsamic together and toss with remaining ingredients in a salad bowl. Add grilled chicken if desired.
1 slice gluten free bread toasted (Cooks is the best)
1 1/4 slice heirloom tomato
Salt and pepper
Put avocado and tomato on toast. Sprinkle with salt and pepper.