The kids just have three days left of school. Woo! We are counting down. Of course, that means we have had track and …
pork
Cilantro Cashew Salad

Cilantro Cashew Salad
Ingredients
- 1 cup packed fresh cilantro leaves and soft stems
- 3 tablespoon fresh lime juice
- 3 tablespoon rice vinegar or white wine vinegar
- 6 tablespoon olive oil
- Coarse salt and ground pepper to taste
- 1/3 medium red cabbage 12 ounces, cored and thinly sliced crosswise
- 1 1/2 red bell pepper ribs and seeds removed, thinly sliced
- 3 scallions thinly sliced
- 1 medium head romaine lettuce torn into bite-size pieces
- 3/4 cup roasted cashews coarsely chopped
Instructions
- In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl combine, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 3/4 cup dressing. Top with cabbage mix.
- Drizzle all with remaining dressing, and sprinkle with cashews.
Apple, Veggie & Sausage Quiche, Gluten Free Dairy Free
Quiche is a dish that can be made with so many different flavor combinations and still be delicious. It is also an easy, economical meal to be used as breakfast, lunch or a dinner. You can bake up a full-sized quiche, like I did here, or bake mini-quiches in muffin tins. I pre-make and freeze the muffin-sized quiches for an easy grab-n-go, high-protein breakfast for my kiddos to snag as they stumble to the bus in the morning.
I hope you enjoy this as much as we do. I’ll make and take a pic of the muffins sized ones soon, so you can see how they turn out. 🙂

Gluten Free Dairy Free Apple & Veggie Sausage Quiche
Ingredients
- 1 large potato or sweet potato or a mix grated (I like using half of each kind of potato)
- 2 shallots or one medium sweet onions shredded divided
- 1 egg separated into white and yolk
- 1/2 pound sausage of choice pork, turkey, etc. I like using homemade turkey sausage.
- 1 large cooking apple peeled and shredded
- 1/2 cup roasted bell peppers diced
- 3/4 cup lightly packed finely chopped greens of choice spinach, kale, chard, etc.
- 1 tablespoon maple syrup
- 1/2 cup shredded gluten and dairy free cheese substitute optional
- 4 large eggs beaten
- 1/4 cup plain unsweetened dairy free milk substitute of choice
- salt to taste
- pepper to taste
Instructions
- Heat oven to 400 degrees F. Combine potato, egg white and half of shallots. Press mixture into an oiled pie pan. Bake for about 15 minutes, until edges are brown.
- Heat a skillet over medium heat. Cook sausage. Add apple and remaining shallots, cooking until apples are tender but not falling apart. Add maple syrup and toss with sausage and apple mixture. Place sausage mixture on potato crust and spread out evenly. Sprinkle cheese substitute, if using over filling. Sprinkle on greens. You can also mix greens in with sausage filling, if you prefer.
- Beat eggs and egg yolk with salt and pepper to taste. Carefully pour eggs over filling. Bake until eggs are set, about 25 minutes.
- Freezing Directions: Allow to cool. Wrap well in freezer safe wrap, label and freeze.
- To serve: Thaw and heat through.
Apple Pork Roast Recipe, Slow Cooker
Apples and pork roast pair perfectly. Cook them in a slow cooker where the apple gets a chance to braise with the pork, working the sweet flavor though the meat and you have an amazing meal for your family. I hope you enjoy this as much as we did!
Printable freezer labels for Slow Cooker Apple Pork Roast.
Slow Cooker Apple Pork Roast Recipe
Ingredients
- 2 pounds pork roast
- 1 medium onion thinly sliced
- 1 large cooking apple cored and cut in 1/2" wedges slices
- 1 cup unsweetened applesauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon ground cinnamon
- ½ tablespoon ground ginger
- ½ teaspoon rubbed or ground sage
- ½ teaspoon crushed red pepper flakes
- salt and ground black pepper to taste
Instructions
- Cut evenly spaced slits in pork roast, about half-way through, about 1 1/2 to 2 inches apart. Place sliced apples into the slits in the roast.
- Season with salt and pepper into roast and place in slow cooker. Tuck onions and remaining apples around roast. Stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes and pour over the pork roast in the slow cooker.
- Cover slow cooker. Set on low and leave to cook for 6 to 8 hours. I do not recommend cooking on high heat.
- To Freeze: Cut evenly spaced slits in pork roast, about half-way through, about 1 1/2 to 2 inches apart. Place sliced apples into the slits in the roast.
- Season with salt and pepper into roast and place in a gallon-sized freezer bag with remaining apples and onions. Remove as much air as possible and seal. In a quart-sized freezer bag, stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes. Remove as much air as possible and seal. Place both bags into another gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Place pork, apples and onions into slow cooker. Pour contents of smaller bag over roast. Cover slow cooker. Set on low and leave to cook for 6 to 8 hours. I do not recommend cooking on high heat.
Tilapia & Summer Vegetable Packets
My friend, Kate, knowing my weakness, showed me a new food magazine (to me). After checking it out, I gave it back, reluctantly and coated in drool. It was the current issue of Eating Well magazine and the very first recipe in it was naturally GFCF, so was the third, and so on! It relies on fresh, whole foods to produce healthy, balanced and TASTY meals. Needless to say, I was impressed and checked out their website when I got home. There are many recipes to explore and a wealth of great nutritional info. Today’s meal is from their current issue and on their website. I hope you enjoy it as much as we did!
Tilapia & Summer Vegetable Packets (from Eating Well Magazine)
Makes 4 servings
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
¼ cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Nutrition Information
Per serving: 181 calories; 7 g fat (1 g sat, 4 g mono); 57 mg cholesterol; 8 g carbohydrate; 24 g protein; 2 g fiber; 435 mg sodium; 591 mg potassium.
Nutrition bonus: Selenium (68% daily value), Vitamin C (30% dv), Potassium (17% dv).
1/2 Carbohydrate Serving
Exchanges:1 1/2 vegetables, 3 very lean meat, 1 fat
Tilapia & Summer Vegetable Packets
Wednesday, June 27, 2007
😉
Always happy to introduce someone else to that fabulous find!! To anyone reading this article…..get the mag!! You won’t be sorry.
That photo is so cute….what is she…about 4 or 5 there??
Can I comission you to make me some Shrek cookies or cupcakes or something…ones that Ellie and Ben and Sara and a gluten-free neighbor of mine can consume? Need them for Sunday. I’ll call you on Thursday! Actually, Max likes Fiona even more, so Fiona (the ogre Fiona) would be a better bet…if that’s even possible for you to do. Or just any kind of cookies/cupcakes would be fine.
Tilapia & Summer Vegetable Packets
My friend, Kate, knowing my weakness, showed me a new food magazine (to me). After checking it out, I gave it back, reluctantly and coated in drool. It was the current issue of Eating Well magazine and the very first recipe in it was naturally GFCF, so was the third, and so on! It relies on fresh, whole foods to produce healthy, balanced and TASTY meals. Needless to say, I was impressed and checked out their website when I got home. There are many recipes to explore and a wealth of great nutritional info. Today’s meal is from their current issue and on their website. I hope you enjoy it as much as we did!
Tilapia & Summer Vegetable Packets (from Eating Well Magazine)
Makes 4 servings
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
¼ cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Nutrition Information
Per serving: 181 calories; 7 g fat (1 g sat, 4 g mono); 57 mg cholesterol; 8 g carbohydrate; 24 g protein; 2 g fiber; 435 mg sodium; 591 mg potassium.
Nutrition bonus: Selenium (68% daily value), Vitamin C (30% dv), Potassium (17% dv).
1/2 Carbohydrate Serving
Exchanges:1 1/2 vegetables, 3 very lean meat, 1 fat
Tilapia & Summer Vegetable Packets
Wednesday, June 27, 2007
😉
Always happy to introduce someone else to that fabulous find!! To anyone reading this article…..get the mag!! You won’t be sorry.
That photo is so cute….what is she…about 4 or 5 there??
Can I comission you to make me some Shrek cookies or cupcakes or something…ones that Ellie and Ben and Sara and a gluten-free neighbor of mine can consume? Need them for Sunday. I’ll call you on Thursday! Actually, Max likes Fiona even more, so Fiona (the ogre Fiona) would be a better bet…if that’s even possible for you to do. Or just any kind of cookies/cupcakes would be fine.