Categories
Dinner

Mushroom and Spinach Pasta

Mushroom and Spinach Pasta

Today’s recipe can be enjoyed cold or hot! Made with fresh and simple ingredients, this Spinach and Mushroom Pasta is the perfect dish for spring and summer.

Nutrition Tip: mushrooms are a great source of fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom but overall, they are a healthy addition to any diet. Please note that mushrooms, even common button mushrooms, contain traces of carcinogenic (cancer-causing) compounds and should never be consumed raw. 

Ingredients

1 package brown rice pasta

1 tablespoon olive oil

3 cloves garlic, minced

1 cup red onion, chopped

4 cups fresh cremini mushrooms, sliced

2 cups fresh spinach, rinsed well and chopped (baby kale works too)

Salt and red pepper flakes to taste

Instructions

  1. Prepare the pasta per package instructions and set aside with a drizzle of olive oil to keep it from getting mushy.
  2. In large non-stick pan over med-high heat, cook garlic and onion in oil for about a minute.
  3. Add mushrooms, cook about 5-7 minutes, stirring often, until the mushrooms begin to brown & their juices begin to run.
  4. Add the spinach and cook until the spinach begins to wilt.
  5. Add pasta into the pan and combine with the cooked mushrooms and spinach.
  6. Season with salt and red pepper flakes.
  7. Serve and enjoy

If you would like more recipes like this, CLICK HERE to get my FREE Recipe Book! 

Versión En Español

¡La receta de hoy se puede disfrutar fría o caliente! Hecha con ingredientes simples y frescos, esta pasta de espinacas y hongos es un plato delicioso para la primavera y el verano.

Consejo nutricional: los hongos son una gran fuente de fibra, vitaminas y minerales. Los beneficios nutricionales varían según el tipo de hongo, pero en general, son una adición saludable a cualquier dieta. Tenga en cuenta que los hongos, incluso los hongos comunes, contienen trazas de compuestos cancerígenos (que causan cáncer) y nunca deben consumirse crudos.

Ingredientes

1 paquete de pasta de arroz integral

1 cucharada de aceite de oliva

3 dientes de ajo picados

1 taza de cebolla roja picada

4 tazas de hongos cremini frescos, en rodajas

2 tazas de espinacas frescas, bien enjuagadas y picadas (la col rizada también funciona)

Sal y pimienta roja al gusto

Instrucciones

  1. Prepare la pasta según las instrucciones del paquete y reserve con un poco de aceite de oliva para evitar que se vuelva blanda.
  2. En un sartén grande a fuego medio alto, cocine el ajo y la cebolla en aceite durante aproximadamente un minuto.
  3. Agregue los hongos, cocine unos 5-7 minutos, revolviendo con frecuencia, hasta que los hongos comiencen a dorarse y sus jugos comiencen a correr.
  4. Agregue las espinacas y cocine hasta que las espinacas comiencen a marchitarse.
  5. Agregue la pasta a la sartén y combine con los hongos cocidos y las espinacas.
  6. Sazone con sal y pimienta roja.
  7. Servir y disfrutar.

Si deseas más recetas como esta, ¡HAGA CLIC AQUÍ para obtener mi libro de recetas GRATIS!

Categories
Dinner Entrees Favorites Kid-Friendly Summer

Are peanuts good for you? (+ a delicious noodle recipe)

Are peanuts good for you? (+ a delicious noodle recipe)

Are peanuts good for you? The answer is yes and no. Here’s what I found. 

I’ve spent time researching the topic and wanted to share it with you. I hope this information helps you understand what the controversy is all about so you’re able to choose what works best for you and your family – enjoying peanuts or staying away. Plus I love to geek out on food controversies and learn from both sides. Don’t you?

I’ll start by highlighting that peanuts aren’t nuts,, they are a type of legume related to beans, lentils and soy.  Yup, mind blown, I know. And because peanuts are a legume there is a lot of controversy around the topic especially in the Paleo world where legumes are off limits.  

So, What Are The Experts Saying? 

 Those arguing against peanuts say:

  1. Peanuts are high in omega-6 fats which can cause inflammation in the body.
  2. Peanuts contain lectins, a type of protein that binds directly to the lining of the small intestine, blocking the absorption of nutrients and potentially causing lesions on the intestine and leaky gut. 
  3. Because peanuts are “groundnuts” which means they grow in the ground and are exposed to soil-based fungus. One type of fungi peanuts encounter produces a toxin called aflatoxin.

While those in favor say:

  1. The American Heart Association reviewers found that eating more omega-6 fats doesn’t increase  inflammation. Instead, eating omega-6 fats either reduces inflammation or leaves it unchanged. (I dont know how I feel about this, but ok.)
  2. The lectins in peanuts are mostly deactivated by heat and proper preparation.
  3. Legumes can be a nutrient-dense source of resistant starch and other prebiotic fibers.

Honestly, you can spend hours researching the peanut controversy – it’s a hot topic these days. Some say, go for it! Others say, No! It’s toxic.

Personally, I’m not against legumes. I think they provide important health benefits that are good for the body + Carolina and I are vegetarian and often depend on legumes for protein. 

I say, as long as you pay attention to the quality of peanuts/peanut butter it’s ok to enjoy them in moderation. After all, life is about balance and enjoying the pleasure that comes with eating foods we love and make us feel good.   

Having read this what do you guys think? Are you team Peanuts? Or team No Peanuts?

Well! Whatever you decide, this recipe Simple Almond Butter (or Peanut Butter) Noodle recipe will work for you! I hope you enjoy it! 

 Until next week, friend! xo 

Ingredients 

 1/4 cup creamy almond or peanut butter (use one without added oil/sugar)

1 tbsp coconut aminos or non-gmo soy sauce

2 tbsp lime juice

1 tbsp apple cider vinegar

2-3 tbsp water

1 tsp grated ginger

1 tsp garlic powder

Toppings (optional)

1 tsp sesame seeds

green onion to garnish

Instructions

1. Prepare noodles as per package instructions 

2. In a bowl, whisk together the sauce ingredients until combined. Adjust the consistency by adding more water.

3. Pour sauce over noodles and toss to combine.

4. Add toppings (optional).

5. Serve and enjoy!

Announcements 

Excited to announce my next workshop on Saturday, October 19th from 1pm – 3pm at Freshmade! click the flyer to event details and to reserve your seat.  

Version En Español 

¿Los maníes son toxicos? La respuesta es sí y no. Les comparto lo que encontré…

Estuve investigando el tema y quería compartirlo con ustedes. Espero que esta información te ayude a comprender de qué se trata la controversia para que pueda elegir qué funciona mejor para ti y tu familia – disfrutar del maní o mantenerse alejado. Además, me encanta explorar las controversias alimentarias y aprender de ambos lados. 

Comenzaré destacando que los  maníes no son nueces, son un tipo de leguminosa relacionada con frijoles, lentejas y soja. Sí, alucinante, lo sé. Y debido a que el maní es una leguminosa, existe mucha controversia en torno al tema, especialmente en el mundo Paleo, donde las legumbres no se deben comer.

Entonces, ¿qué dicen los expertos? 
 
 Los que argumentan en contra del maní dicen:

1. Los manises son ricos en grasas omega-6 que pueden causar inflamación en el cuerpo.
2.  Los manises contienen lectinas, un tipo de proteína que se une directamente al revestimiento del intestino delgado, bloqueando la absorción de nutrientes y potencialmente causando lesiones en el intestino y el intestino permeable.
3. Porque los maníes crecen en el suelo y están expuestos a hongos a base de suelo. Un tipo de hongos que se encuentran con el maní produce una toxina llamada aflatoxina.

 
Mientras que los partidarios dicen:
 
1. Los revisores de la American Heart Association descubrieron que comer más grasas omega-6 no aumenta la inflamación. En cambio, comer grasas omega-6 reduce la inflamación o la deja sin cambios. (No sé cómo me siento al respecto, pero está bien).
2. Las lectinas en los maníes se desactivan principalmente por calor y preparación adecuada.
3. Las legumbres pueden ser una fuente rica en nutrientes de almidón resistente y otras fibras prebióticas.
 
Honestamente, puedes pasar horas investigando la controversia del maní: es un tema candente en estos días. Algunos dicen, ¡Si! Otros dicen que no! Es tóxico

Personalmente, no estoy en contra de las legumbres. Creo que proporcionan importantes beneficios para la salud que son buenos para el cuerpo + Carolina y yo somos vegetarianos y, a menudo, dependemos de las legumbres para obtener proteínas.

Digo, mientras prestes atención a la calidad del maní/mantequilla de maní, está bien disfrutarlos con moderación. Después de todo, la vida se trata de equilibrar y disfrutar del placer que conlleva comer alimentos que amamos y hacernos sentir bien.

Habiendo leído esto, ¿qué piensan ustedes? ¿Eres del equipo de maní? ¿O el equipo No maní ?
¡Decidas lo que decidas, esta receta de fideos simple hecha con mantequilla de almendras (o mantequilla de maní) funcionará para ti! ¡Espero que lo disfruten!

 Hasta la semana que viene! xo

 

 

Ingredientes

1/4 taza de almendras cremosas o mantequilla de maní (use una sin aceite / azúcar)

1 cucharada de aminos de coco o salsa de soja sin OMG

2 cucharadas de jugo de lima

1 cucharada de vinagre de manzana

2-3 cucharadas de agua

1 cucharadita de jengibre rallado

1 cucharadita de ajo en polvo

Ingredientes (opcional)

1 cucharadita de semillas de sésamo

cebolla verde para decorar

Instrucciones

1. Prepare los fideos según las instrucciones del paquete

2. En una taza, mezcle los ingredientes de la salsa hasta que se combinen. Ajuste la consistencia agregando más agua.

3. Vierta la salsa sobre los fideos y revuelva para combinar.

4. Agregue coberturas (opcional).

5. ¡Sirve y disfruta!

 

Anuncios

¡Emocionadisima de anunciar mi próximo taller el sábado 19 de octubre de 1pm a 3pm en Freshmade! Haga clic en el flyer de arriba para ver los detalles del evento y reservar su asiento.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Categories
Dinner Entrees Favorites Seasonal Produce Summer

10 Summer Salad Ideas

10 Summer Salad Ideas

Here are 10 Summer Salad Ideas from around the web! Made with delicious summer produce like fragrant peaches, crunchy lettuce and mouth-watering watermelon, these salads will leave you feeling healthy, cool and satisfied all (or what’s left of) summer.

I refuse to accept that summer is almost over! So for the next couple of weeks, I will be living my best summer life which includes spending time by the pool with Joe and Caro and enjoying these 10 Summer Salad Ideas from some of my favorite Food Bloggers. I hope you guys enjoy them too!!  

Version En Español

¡Me niego a aceptar que el verano casi ha terminado! Por lo tanto, durante las próximas semanas, viviré veraneando! Eso incluye playa, sol y piscina junto a Joe y Caro mientras disfrutamos de estas ideas de ensaladas de verano hechas por algunos de mis bloggeros favoritos.

¡Espero que ustedes también los disfruten!

CORN TOMATO AVOCADO SALAD

APPLE PECAN ARUGULA SALAD

Best Broccoli Salad

Peach, Blue Cheese, and Walnut Salad

Grilled Cobb Salad

Moroccan Style Salad with Chickpeas and Quinoa {gluten free}

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Categories
Dinner Entrees Favorites Kid-Friendly Summer

Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes! An easy recipe made with clean, simple ingredients. If you love potato pancakes you will love this recipe too. Healthy, low in carbs and a great way to incorporate summer vegetables into your diet.   

Hi, guys! Happy to be back on the blog after a few weeks (you can watch my daily updates on INSTAGRAM). I’ve been a little busy with school (last time I shared that I’m working towards my certification as a holistic health coach at IIN) plus I was getting ready for last week’s workshop which was a huge success.

It was my first time co-hosting a workshop entirely in Spanish and while I was a ball of nervous at first, the love and energy in the room gave me the push and confidence I needed to execute a successful event!  Thank you to all the ladies that joined us (below are some pictures). It was magical and epic and I can’t wait for the next event on October 5th in Miami with the ladies of The Mpire.

Ok, now let’s talk about this week’s recipe, Zucchini Pancakes! This yummy dish is an easy and budget-friendly way to get a healthy meal on the table. Think Potato Pancakes with less carbs and more nutrients!  

Health Benefits of Zucchini

  1. High in fiber and potassium
  2. Rich in B vitamins especially folate, riboflavin and B6
  3. High in vitamin C and polyphenols (especially in the peels) *if eating the peel try to buy organic*

Bonus: It’s zucchini season which means lower prices and better quality! Winner!

Double Bonus: Double the recipe and freeze what you don’t eat. They come back to life in a pan with a little ghee or grass fed butter!  Enjoy them plain or as part of a bigger dish – anything goes!  

Ingredients

3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)

1 cup + 3 tablespoons arrowroot four

1/2 cup coconut four

3 eggs

1 teaspoon of each: smoked paprika, cumin, salt, pepper

Ghee or grass-fed butter for frying

Toppings

Fresh, chopped chives, scallions or cilantro (optional)

Dairy-Free Tzatziki (optional)

 

Instructions

  1. Grate zucchini. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
  2. Add in the arrowroot four, coconut four, eggs and spices and mix until combined.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the zucchini batter onto the griddle, using approximately 1/4 cup for each pancake.
  4. Brown on both sides and serve hot.

¡Pancakes de Zucchini! Una receta fácil hecha con ingredientes limpios y simples. Si te encantan las Pancakes de Papa, te encantará esta receta también. Saludable, baja en carbohidratos y una excelente manera de incorporar vegetales de verano en su dieta.

¡Hola chicos! Feliz de estar de vuelta en el blog después de unas semanas (pero me pueden seguir en INSTAGRAM para ver mis posts diarios). He estado un poco ocupado con la escuela (la última vez que compartí que estoy trabajando para obtener mi certificación como asesor de salud holística en IIN), además, me estaba preparando para el taller de la semana pasada, que fue un gran éxito. Fue la primera vez que fui anfitrión de un taller totalmente en español y, al principio, super nerviosa, pero el amor y la energía en el estudio me dieron el empuje y la confianza que necesitaba para ejecutar un evento exitoso! Gracias a todas las chicas que se unieron a nosotros (a continuación hay algunas fotos). Fue mágico y épico y no puedo esperar para el próximo evento el 5 de octubre en Miami junto a las chicas de The Mpire una colectiva de mujeres, mamas emprendedoras.

Ok, ahora vamos a hablar de la receta de esta semana, Zucchini Pancakes (o Pancakes de Zucchini)! Este delicioso plato es una manera fácil y económica de obtener una comida saludable en la mesa. ¡Piense en pancakes de papa con menos carbohidratos y más nutrientes! Que les parece? 

Beneficios para la salud del Zucchini

1. Alto contenido en fibra y potasio.

2. Rico en vitaminas B, especialmente ácido fólico, riboflavina y B6 

3. Alto contenido de vitamina C y polifenoles (especialmente en las cáscaras) * si come la cáscara, intente comprar productos orgánicos *

Bono: es temporada de zucchini, lo que significa precios más bajos y mejor calidad!

double bonos! duplica la receta y congela lo que no comes. ¡Vuelven a la vida en una sartén con un poco de ghee o mantequilla alimentada con hierba! Disfrútalas simplemente o como parte de un plato más grande. 

Ingredientes

3 tazas de zucchini rallado 

1 taza + 3 cucharadas de harina de arrowroot 

1/2 taza de harina de coco

3 huevos

1 cucharadita de cada uno: pimentón ahumado, comino, sal, pimienta Ghee o mantequilla freír

Para servir (opcional) 

cebolla fresca, picadas o cilantro

Tzatziki sin lácteos (opcional)

Instrucciones

1. Rallar el zucchini. Exprima el agua del calabacín y colóquelo en un tazón mediano, desechando el jugo de calabacín.

2. Agregue las cuatro flechas, el coco cuatro, los huevos y las especias y mezcle hasta que se mezclen.

3. Caliente una plancha o sartén ligeramente engrasada a fuego medio-alto. Vierta o coloque la masa de calabacín en la plancha, usando aproximadamente 1/4 taza para cada panqueque.

4. Dorar por ambos lados y servir caliente.

We had a great time!! Until next time, ladies!!! 

_________________________________

La pasamos super chicas! nos vemoas la proxima! 

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Categories
Dinner Entrees Summer

Health Benefits Of Purple Potatoes

Health Benefits Of Purple Potatoes plus the recipe for Mayo-less Purple Potato Salad. Made with cashews, Dijon mustard and fresh herbs, this dairy-free side dish is perfect for summer bbqs by the pool.

Unlike white starchy potatoes which don’t offer much protein, fiber, vitamins and minerals and have a high glycemic index, their pretty cousin, the purple potato, is quite the opposite. 

Purple potatoes are rich in fiber and protein and provide good amounts of potassium and vitamin C, as well as various B vitamins. Most importantly, however, purple potatoes contain more than 4 times the antioxidants as regular potatoes, largely due to the concentration of flavonoids, the pigments that give red, purple and blue plants their rich coloring.

Health Benefits Of Purple Potatoes

  1. Can Help Lower Blood Pressure
  2. May Prevent Blood Clots
  3. Are Packed with Antioxidants and Phytonutrients

You can read more on the health benefits of purple potatoes here

Cooking Purple Potatoes

Purple potatoes are versatile but can become mushy if overcooked. We like to roast them or mashed.

Keep in mind that mashed, boiled or roasted is the best method versus deep frying, which kills useful nutrients and is harmful to our health.

Here’s a recipe for Mayo-Free Potato Salad made with purple potatoes! Joe and I are hooked on this easy to make salad and you will be too!

We hope you enjoy them! Don’t forget to share your photos with us on INSTAGRAM and FACEBOOK using the hashtag #OurFlipSideLife

Announcements

You might have noticed that I’m sharing this blog post in English and Spanish (see below).  I thought it would be helpful for native Spanish speakers, like myself, who follow the blog to enjoy it Spanish as well.

Also, don’t forget to check out the EVENTS section of the blog for information on pop-up class and events in NYC, the Hamptons and Miami! There’s a lot happening this year, guys! I’m so excited!

Ok, now back to the recipe.

Until next week, friends! Lots of love and good health from our family to yours! 

Mayo-Free Purple Potato Salad

Ingredients

2 pounds purple potatoes

3 cloves garlic

1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained

1 tablespoon dijon mustard

1/3 cup avocado oil

1 cup fresh basil, chopped

1/4 cup fresh dill, chopped

2 chives, chopped

salt and black pepper to taste

 

Instructions

  1. Preheat the oven to 450 degrees F
  2. Cut the potatoes into squares and place them in a large roasting pan. Toss with avocado oil, sea salt, and pepper.
  3. Spread out potatoes in a single layer and bake 20 minutes, stirring occasionally
  4. Remove the potatoes from the oven and set them aside to cool.
  5. While the potatoes roast combine the garlic, drained cashews, mustard, and avocado oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly. 
  6. Add the cashew sauce, basil, dill, chives, salt, and pepper and toss to combine.
  7. Serve warm or chilled. Enjoy!

Version En Espñol

A diferencia de las papas blancas con almidón que no ofrecen mucha proteína, fibra, vitaminas y minerales y tienen un alto índice glucémico,  la papa morada, es todo lo contrario.

Las papas moradas son ricas en fibra y proteína y proporcionan buenas cantidades de potasio y vitamina C, así como varias vitaminas B. Sin embargo, lo más importante es que las papas moradas contienen más de 4 veces los antioxidantes que las papas regulares, en gran parte debido a la concentración de flavonoides, los pigmentos que dan a las plantas rojas, moradas y azules su rico color.

Beneficios para la salud de las ppapas moradas

  1. Puede ayudar a bajar la presión arterial
  2. Puede prevenir coágulos de sangre
  3. Están llenos de antioxidantes y fitonutrientes

Puedes leer más sobre los beneficios para la salud de las papas moradas aquí

Como cocinar papas moradas

Las papas moradas son versátiles pero pueden volverse blandas si se cocinan en exceso. Nos gusta asarlas o hacer puré. Tenga en cuenta que el puré, el hervido o el asado es el mejor método en comparación con la fritura profunda, que elimina los nutrientes útiles y es perjudicial para nuestra salud. 

¡Aquí hay una receta de ensalada de papa sin mayonesa hecha con papas moradas! A la familia les encanta y es fácil de hacer. ¡Esperamos que les guste!

No olvides compartir tus fotos con nosotros en INSTAGRAM y FACEBOOK utilizando el hashtag #OurFlipSideLife 

Anuncios

Puede que hayas notado que estoy compartiendo la publicación de hoy en inglés y en español.

Pensé que sería útil para hablantes nativos de español, como yo, que seguimos el blog para disfrutarlo también en español. Que les parece?

 Además, ¡no olvide consultar la sección de EVENTOS del blog para obtener información sobre la clase emergente y los eventos en la Ciudad de Nueva York, los Hamptons y Miami! ¡Mucho está pasando este año, chicos! ¡Estoy muy emocionada! 

Ok, ahora volvamos a la receta. 

Hasta la próxima semana! ¡Mucho amor y buena salud de nuestra familia a la tuya!  

Ensalada de patata morada sin mayonesa

Ingredientes 

2 libras de papas moradas

3 dientes de ajo

1/2 taza de cashews crudos, remojados en agua caliente durante 30 minutos, luego escurridos

1 cucharada de mostaza de dijon

1/3 taza de aceite de aguacate

1 taza de albahaca fresca, picada

1/4 taza de eneldo fresco, picado

2 cebollines, picadas

Sal y pimienta negra al gusto

Instrucciones

1. Precaliente el horno a 450 grados F.

 2. Corte las papas en cuadrados y colóquelas en una asadera grande. Mezcle con aceite de aguacate, sal de mar y pimienta. 

3. Extienda las papas en una sola capa y hornee por 20 minutos, revolviendo ocasionalmente.  

4. Retire las papas del horno y déjelas a un lado para que se enfríen. 

5. Mientras se asan las papas, combine el ajo, los anacardos escurridos, la mostaza y el aceite de aguacate en un procesador de alimentos. Pulse hasta que esté suave y cremoso, agregue agua si es necesario para adelgazar ligeramente. 

 6. Agregue la salsa de cashews, la albahaca, el eneldo, las cebolletas, la sal y la pimienta y mezcle para combinar.

 7. Servir caliente o frío. Disfrutar!

 

Categories
Dinner Kid-Friendly Snacks

Baked Polenta Fries!

Baked Polenta Fries! This delicious polenta recipe is made with organic, non-gmo corn. Crispy on the outside and tender in the middle, serve as a healthy snack or appetizer!

What’s Polenta, you ask? Polenta is a dish made of cornmeal or corn flour. It can be served as a hot porridge, or cooled and solidify into a loaf that can be baked, fried, or grilled.

But before I share the recipe for these ah-mazing Baked Polenta Fries, I want to talk about corn and why genetically modified corn (and genetically modified corn products) can be harmful to our overall health if we don’t pay close attention to the type of corn that we buy.

What’s so bad about corn?

Corn is the #1 grown crop in the United States and the second most genetically modified ingredient in the world (next to soy). About 88 percent of all corn grown in the US each year is genetically modified. (1)  Plus most corn today is sprayed with dangerous pesticides.

What are Genetically Modified Foods (+ Why We Should Stay Away!)

Genetically modified organisms (GMOs) are living organisms made up of genetic material that has been artificially manipulated in a laboratory through genetic engineering.

According to the Center for Food Safety, some of the main human health concerns related to consuming GMO foods are (2)

Allergic Reactions

Antibiotic Resistance

Cancer

Loss of Nutrition

Toxicity

In summary, genetically modified corn is bad for our health because it’s artificially made and holds no nutritional value plus all the other harmful side effects it produces. But what about corn that isn’t genetically modified?

Not all corn is created equal (and here’s why!)

Unprocessed and properly prepared, non-GMO whole corn kernels offer impressive nutrients. For example; vitamin C, magnesium, B vitamins, and potassium. Plus corn (especially purple corn) contain antioxidants linked to eye and skin health. Also, fresh corn on the cob also gives us our dose of dietary fiber.

So, the next time you’re in the mood for corn make sure you pick up organic, non-gmo corn for a trusted local source like your local farmers market or neighborhood farm share.

Now that we’ve learned a little bit about which corn is best, let’s go back to today’s recipe.

Joe and I are very into Baked Polenta Fries these days! They are sparingly easy to make and Caro loves them too.

Baked Polenta Fries

Ingredients

3 cups vegetable broth

1 cup organic, quick-cooking polenta (I like this brand) 

1 tablespoon grass-fed butter or ghee

½ tsp dried oregano

½ tsp dried thyme

½ tsp dried rosemary

Salt and pepper to taste

Olive oil spray

 

Serve with:

Spring onions, chopped 

Sir Kensington Ketchup, for dipping

 

Instructions

  1. Preheat oven to 425°F.
  2. In a medium pot, bring vegetable broth to a simmer. Add the polenta in a thin stream stirring all the while with a whisk over medium heat. Continuing stirring until the polenta thickens, about 1-2min.
  3. Add the butter, oregano, thyme, rosemary, salt and pepper and combine.
  4. Transfer the polenta to a 9 x 12-inch dish. Smooth to make the thickness as even as possible. Refrigerate 1-2 hours, until set.
  5. Cut polenta into rectangles or wedges about 4-5 inches long. Transfer polenta fries to a lined baking sheet. Lightly coat with olive oil spray and bake 15-20 minutes on each side.
  6. Remove from the oven.
  7. Serve hot and top with chopped spring onions and a side of your favorite dipping sauce!

 

We hope you enjoy them! Don’t forget to share your photos with us on INSTAGRAM and FACEBOOK using the hashtag #OurFlipSideLife

Weekly Announcements…

We have a lot of fun Pop-Up Baking Classes coming up this summer! The first one is Wednesday, June 12th at Freshmade NYC followed by a very special Baking Class in the Hamptons the first week of August! For event details and to book a class please visit the Event section of the blog.

Also, our next Woman’s Wellness Workshop will take place in September so make sure you sign up for our newsletter for more on that.

Lastly, if you haven’t downloaded a copy of my FREE e-cookbook you can do so by clicking HERE!

Until next time, friend! Sending you lots of love – today and always!

Karla

Categories
Dinner Favorites Kid-Friendly Snacks Uncategorized

Gluten Free Side Dish: Plantain Fries

Gluten Free Side Dish: Plantain Fries!

A healthier version of an old guilty-pleasure. This gluten free side dish is great as a snack  or side dish as it pairs well with a variety of flavors. Plus it satisfies the craving for salty and crunchy without the guilt! Cooked in avocado oil, topped with fresh cilantro and served with a side of dairy-free dipping sauce, this healthy recipe still packs a punch.  

 

Plantains look like bananas but are a lot starchier; they’re also rich in vitamins (especially A and C), potassium, and fiber, and can be eaten either green, semi-ripe, or fully ripe. Green plantains are usually cooked and eaten like potatoes—as in these fries. They are mild in flavor, simple to prepare plus they are inexpensive and easy to find. #winwin

I grew up eating mofongo and tostones. Both are traditional Puertorrican dishes made with green plantain. Plantains reminds me of summer in Puerto Rico as a kid. My aunt would make tostones for us served with…wait for it… mayo AND ketchup (gasp!). I know, so so bad but so so good! I still enjoy tostones dipped in mayo-ketch when I visit the island because finding a healthy balance in life is important and good for the soul. Ya know! 

When I’m not enjoying tostones in Puerto Rico, I prefer to flip the traditionally unhealthy recipe for a healthier version. This time Joe and I cut the plantains into fries and cooked them in avocado oil. We served them with fresh cilantro and vegan chipotle mayo for dipping. So delicious!

 

Here’s the recipe, I hope you like it!

 

BTW here’s a quick PSA for ya!

I’m co-hosting a workshop on April 27th in NYC titled MIND+BODY and CAKE! A Women’s workshop on pleasure, digestion and healthy baking and would love to see you ladies there! For event details and to purchase tickets click here!

 

Now back to this delicious recipe… as always, don’t forget to tag your food pictures and tag us using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

Ingredients

2 green plantains

Avocado oil, for frying

Sea salt

Toppings (optional)

Fresh cilantro, chopped

Vegan Chipotle Mayo (for dipping)

 

Instructions

1. Cut the tops and bottoms of the plantain and score the skin lengthwise with a knife, and carefully remove the peels.

2. Cut the peeled plantains into the shape of fries.

3. Soak the cut plantains in a bowl of water and salt for 20min (this allows the plantain to absorb water and helps steam the inside as it fries).

4. Drain the salt water and blot the fries dry with paper towels.

5. Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of avocado oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside.

6. Fry the plantain fries in small batches until tender and just golden, 2 to 3 minutes each side. Once ready, transfer fries onto the plate lined with paper towel to drain.

7. Season fries with salt and top with fresh cilantro (optional). Serve with your favorite dipping sauce and enjoy!

Print Recipe

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Categories
Dinner Kid-Friendly Snacks Uncategorized

Chickpea Salad Wraps

Chickpea Salad Wraps!

Made with crunchy veggies and loaded with flavor, this easy lunch recipe, snack or dinner recipe can be ready in minutes. A perfect meatless substitute that is low-calorie, low-carb and packed with fiber and healthy plant-based protein.

Say hello to my new favorite recipe. Joe and I first tried Chickpea Salad (aka faux tuna or chicken salad) while at a vegan restaurant in Brooklyn. We were blown away by the mix of flavors, and the perfect combination of smooth with a refreshing crunchy.

You can enjoy this healthy salad on its own, on toasted gluten-free bread or wrapped in beautiful Swiss chard leaves. Really, anything goes. Bonus: chickpeas are packed with fiber and plant-based protein which help us stay full longer and energized throughout the day.

We encourage you to make a double batch of this yummy salad on meal prep days and store it in the fridge for up to 3 days.

 Don’t forget to tag your food pictures using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

Ingredients.

1 (15 oz) can organic chickpeas, drained and rinsed 

¼ cup celery, chopped 

¼ cup carrots, chopped 

1/8 cup red onion, chopped

1 garlic clove, minced

Juice from ½ a lemon

2 tbsp, vegan mayo (I like this brand)

1/8 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

For the wraps

2-3 large chard leaves, washed (fresh or blanched*)

Instructions

1. In a large mixing bowl, add the celery, carrots, red onion, garlic, lemon juice, mayo and cilantro and combine. Season with salt and pepper.

2. Scoop 2-3 tbsp of chickpea salad onto the chard leaves and tightly roll up, tucking the ends as you go. Secure with a toothpick if necessary.

3. Cut in half, plate and serve.

4. Leftover chickpea salad will stay good for 2-3 days in the fridge.

 

*Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Note: chard leaves are easier to work with when blanched but I also enjoy the crunchy-ness of fresh chard leaves.

Print Recipe

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