Here is an olive chickpea salad that I just kind of throw together with whatever I have in the pantry. A huge hit around here with the Mediterranean flavors from the chickpeas and olives. We love simple salads. I don’t prepare many savory dishes based on a recipe, it’s more like whatever is in season or what I have in the fridge or pantry. The nice thing about living in California is that we have farmer’s markets every week with a wide selection of fresh seasonal produce. I use canned beans just because it’s so much easier. I envy those with the time to soak beans. This salad is satisfying on it’s own or as a side to anything really. Also really yummy in the summer as an oven-free meal. Enjoy!
Archives for February 2013
Everybody loves Spaghetti and Meatballs. Unfortunately us gluten/dairy/soy free folks can’t simply order it at the local pizzeria, or get some from the supermarket freezer. I totally feel for you, and have been there, before this recipe. I’m a bit fussy when it comes to good food and these, I must say, are pretty awesome. I just posted the marinara sauce recipe, which I have written below.
Here is my dairy free marinara sauce recipe. You will not miss the dairy once you try my recipe! Watch out for my spaghetti and meatballs post, which I’ll be doing in a second. But the sauce alone is vegan.
Makes 3 quarts of Marinara Sauce
Prep Time: 20 minutes
Active Cook Time: 20 minutes
Total Cook Time: 80 minutes
I prepared this Chicken Piccata with Cauliflower Garlic Mash for dinner last night for my husband and younger boys before I flew off to NYC today to see my oldest son in college, and help my Mom and Stepdad move into their new place. So excited to see them!
When I’m away I need to plan and prepare food for the family back home. A couple of meals in the fridge and some in the freezer. This one is dinner tonight. I’m missing out tonight but I will be baaack.
These little bite size coconut macaroons hit just the right spot when you want something sweet without a load of calories. And they are so simple to make, and up to 3 days in advance before serving. A simple, flexible macaroon recipe that will please everyone. I dip the bottom in dark chocolate because I love the flavor combination of coconut and chocolate, but that is completely optional, the lighter version is certainly without. These refrigerate and freeze well. Enjoy!