Tag Archives: healthy lunch

inverted millet avocado kinda-sushi

plated-millet-avocado-sushi-roll

When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.

plastic-wrapped-millet-avocado-rolls

rolls-cut-simple

In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

salmon-on-avocado-millet

Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2

avocado-on-cutting-boardmillet-and-avocado-on-cutting-board

1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

not-cut-avocado-millet-roll

*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)

 

 

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kale and radish salad with creamy 5-ingredient dressing

kale radish salad

kaaaaaaaaaaaaale

kale kale kale, I could scream from the top of my lungs!  Or perhaps the bottom.  I believe that would indeed be the most profound.

washed kale

I wouldn’t have guessed, but kale is quite hard to come across in France.  I have the luxury of having a very decently priced little organic market down the street from me.  They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough.  He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it.  It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

radi

I don’t know what it is about the salad.  My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?)  Yes, but a lot of good things do that, too.  And it’s just so weirdly healthy tasting — in a good way.  It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside.  Like garlic.

Gaaaarlic.

I’ll stop.

salad dressing ingredientsdressing in bowl

Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well.  Takes, like, 3 minutes to make.  <3

Enjoy on a breezy hot summer day!

tossing saladkale and radish salad with creamy 5-ingredient dressing
-vegan-
-gluten, nut, corn-free-

ingredients:
1 large bunch kale, washed, dried
about 12 small red radishes, washed, cut into thin slices (I recommend using a Japanese mandolin)
2 tbs. dijon mustard
1 tbs. agave nectar
3 tbs. rice vinegar (or apple cider vinegar)
6 tbs. neutral oil (grapeseed is my preferred)
1 tsp. tamari (gluten-free soy sauce)*

method: Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined.  Slowly whisk in oil to emulsify.  Add soy sauce to taste.  Toss in prepared kale and radish.  Salt and pepper to taste if needed/desired.

*for those with soy allergies, simply salt to taste and don’t add tamari.

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NUT-FREE “peanut sauce” and homemade spring rolls

filet mignon spring rolls with pumpkin seed butter sauceSo, lunch today was kind of unfair.  I had leftover filet mignon from a local butcher and had just devised a recipe for a Thai “peanut sauce” without peanuts.  Yes, that means I had filet mignon spring rolls.  Yes, filet mignon spring rolls with a sauce I’ve never been able to taste in my life.

two springrollsfirst step roll

I’ve been rather addicted to these things lately.  (Spring rolls that is.)  Here’s why:

1. They’re easy to make (soak in water and roll!)

2. They’re naturally gluten-free (just rice and tapioca flour)

3. The texture is light and fun

“Fun” is a word to describe taste.  Oh yes, should I ever be judge on Master Chef, it will be a criteria.

pumpkin seedspumpkin seed butter sauce

Since I am a Bubble Child of the sort where I will die in a very literal sense if I consume even a particle of a nut, I have never tasted a Thai peanut sauce.  My friends swear by it.  It has been something on my list of things to try should I have, say, a definite 1 minute left to live.  It’d be great to never check that list off.

With that in mind, it has taken me years, and by years I mean 5, to figure out the right combination of flavor and spice to recreate the traditional peanut sauce.  It means seeds, it means turmeric, it even means lemongrass powder if you can find some!

galettes de riz

I highly recommend adopting spring rolls into your weekly gastronomic regimen.  The shells save so easily and you can fill with whatever your heart fancies.  It’s like a bunch of tiny burritos you get to eat in a row without feeling like a giant walking bean.

sauce plated

nut-free thai peanut sauce
2 tbs. grapeseed oil
1/2 cup pumpkin seeds
2 tsp. honey or agave nectar (vegan)
1 tsp. tamari (gluten-free soy sauce)
1/2 tsp. fresh grated ginger
1/8 tsp. turmeric (freshly grated or powdered)
1/8 tsp. lemongrass (freshly grated or powdered), optional
a few dashes your favorite hot sauce
1/4 cup + 2 tbs. water
4 tsp. lemon juice
1 tsp. apple cider vinegar

Method: Heat oil in saucepan over medium-low heat.  Add seeds.  Sauté, stirring occasionally, until golden browned, about 4-5 minutes.  Remove from heat, let cool two minutes.  Combine with remaining ingredients in blender.  Season with salt and/or hot sauce to taste.  (Tamari already has salt, so taste before adding extra salt!)

roll two

how-to make spring rolls

1. FILLING:*

(a, vegan)– shred and sauté some carrot and radish, blanch, then sauté with ginger, garlic, mint, basil and hot sauce; (b, carnivore)– cook your favorite protein to taste, chop up into fine pieces, then toss with sesame seed oil, mint, basil, ginger and hot sauce

grating carrots2. LET ‘ER ROLL: 

(a) soak one sheet rice paper in water for about 30 seconds, until pliable, then let rest on a clean plate or cutting board for about a minute to dry a bit and get sticky.

(b) place 1-2 tablespoons of filling about 2 inches from top of paper

(c) fold top 2 inches over filling to cover

(d) fold in outer edges to pack filling in tightly

(e) roll over 2-3 times, until any potential holes are covered and filling is secure — trim away extra rice paper

(f) repeat with as many rice papers as you want to turn into spring rolls

Serve with tamari, hot sauce of choice (Sriracha!!!), and/or homemade NUT-FREE thai “peanut” sauce.

final roll*to give an idea of how much filling you’ll need, to make about 6 spring rolls use one large radish and one carrot for vegetarian option, one chicken breast or half a steak for carnivore option.

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Smoked Trout Avocado Wasabi Tartine

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:

half a baguette

This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.

lunch mango trout tartine

Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

lunch

Smoked Trout Avocado Wasabi Tartine

Ingredients: two slices gluten-free bread, 1/2 avocado, 1-2 thin slices smoked trout, 3 large leaves fresh basil cut into ribbons, a pinch sea salt, two pinches wasabi powder*

Method: lightly toast the two slices of bread and slice your avocado into thin strips.  Top toasted bread with avocado slices and add a pinch of salt atop each lightly.  Top with basil, and thinly layer smoked trout on top with no overlap (see above).  Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.

*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.

 

 

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