This gluten-free BLT Pasta Salad is the perfect pasta salad to serve a crowd! If you love BLT sandwiches this is a must-make! The salty bacon, along with the sweet tomatoes, and fresh lettuce all dressed in a creamy dressing is so nourishing and flavorful. Such a great meal for any gathering! Top this with a perfectly cooked egg for added flavor and protein!
This BLT Pasta Salad is:
Creamy with an added lettuce crunch
Perfect for any BLT lover (like myself).
I love this gluten-free rice pasta (made with only brown rice as the ingredient), because it’s easier for me to digest, and nobody knows it’s gluten-free! I make this as an easy BBQ or dinner side, and it’s great for leftovers, too!
This Melon Salad with Prosciutto with Mint Apple Cider Vinaigrette is a flavorful and delicious Summer salad! It’s gluten-free and grain-free, and packed with fresh mint, sweet melon, ripe avocado, salty prosciutto, and the most wonderful light vinaigrette dressing. Made in partnership with Rubbermaid.
I am so excited to partner with Rubbermaid to bring you today’s post! Rubbermaid FreshWorks Produce Saver containers are microwave and dishwasher safe, BPA free, and help keep produce fresh 80% longer than traditional packaging. They are perfect storage containers for everyday use to extend the life of your produce, especially when you have so many veggies, fruits, and herbs in your fridge like I do! I tested out the difference between keeping my herbs and produce in their original packaging, and it’s a total game changer!
Their innovative food storage containers use patented FreshVent technology, which keeps produce fresher up to 80% longer. Simply move produce from the store packaging into the FreshWorks Produce Saver before refrigerating to help reduce moisture and spoilage!
Celebrate National Salad Month with making this amazing, fresh salad!
I picked mint from my garden, put them in the container, and had fresh mint for days! So much longer than when I normally bring it inside!
This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!
I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!
In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
*If you want to add meat, sauté it separately, and then add it to the mixture before baking!
*Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
*Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore
I hope everyone had a great first week of MARCH! Time really does fly now doesn’t it? This week’s dinner plan is here and it’s a good one! Everything from Buffalo Chicken Soup to Tequila Lime Shrimp to keep you deliciously satisfied and feeling healthy!
If you are new to my weekly dinner plans or want to see others, we are keeping the meal plans all in one easy tab on the blog for you to access on the navigation bar of the website!
Monday: Buffalo Chicken Chili (30 minute or less, dairy-free, nut-free, gluten-free, paleo-friendly, Whole30 compliant)
You guys… I’m sure by now you’ve heard of Jennifer from Predominately Paleo. Her new cookbook, Down South Paleo is out and let me start by saying WOW and Y-U-M. This book is beautiful, packed with awesome recipes, and witty, too!
Down South Paleo has everything from Fried Eggs Benedict + “Cornbread” Waffles, to Mini Chicken Pot Pies, Fried Green Tomatoes, Paleo Pigs in a Blanket, Dinner Rolls, Churro Doughnut Holes, Cobbler, Custard Pie, and so much more.
I mean those two photos totally speak for themselves, right!?
The first recipe I decided to try was the Funnel Cake (page 163) and it did NOT disappoint. Now, I’ve never been to a Texas Rodeo but growing up we did have town carnivals and I was always all about that funnel cake. This brought me back to childhood in the best way ever.
To make the funnel cakes, pour the oil into a saucepan to a depth of 1 inch and heat over medium-heat (using a small saucepan will help conserve how much oil you pour in). Combine the tapioca flour, eggs, syrup, avocado oil, and salt in a bowl. Stir until batter is well combined.
Spoons the batter into a pastry bag and once the oil is shimmering (hot enough to frying), quickly drizzle the batter into the hot oil, overlapping and making sure not to concentrate on one area (you are basically making squiggles and curlicues as you drizzle). Allow the underside to brown, around 1 minute, then use a flat slotted spoon to flip the funnel cake over and brown the other side. Remove the funnel cake form the oil and place on a towel-lined plate.
To make the sprinkle, combine the maple sugar and tapioca flour ing a small bowl. Using a sifter, shake the sugar mixture on top of the funnel cake. Serve hot!
I refuse to officially move into Fall recipes just yet, my friends. After all it’s a cool 95 degrees out today here in Boston! Bloggers like to get ahead of the game though. I won’t give up our summer just yet, but we’ll make a nice yummy transition, that’s for sure. Ready or not, the new school year is upon us, and there are some areas of the country where school is already back in session!
*Queue ALL the back-to-school snacks, lunches and healthy meals*
…because I know how hectic those days can get.
Whether you are a parent juggling your kids’ homework and 75 after school activities, or whether you are simply busy with your job and life, we all need a little easy in our lives. Easy and delicious that is.
This week for Healthy Food Friday with American Express, let’s roll out the carpet for garlic breadsticks.
Bake, slice, dip, eat. Repeat.
A meal, side or snack everyone will love. Promise!