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Grain-Free Tabbouleh with Tahini Dressing

Grain-Free Tabbouleh with Tahini Dressing

Temperatures are warming up which means we can finally enjoy dinners on the patio. Joe loves to grill and I’m usually in charge of the sides. First up, this easy Grain-Free Tabbouleh Salad made with cauliflower, juicy tomatoes, crunchy cucumber, onions, fresh parsley, mint and dressed in a light Tahini Dressing. It’s the perfect addition to any Spring/Summer menu and a recipe everyone will enjoy!

Ingredients

2 cups cauliflower (1/2 a head)

1 cup fresh parsley, chopped

1 cup cherry tomatoes, chopped

½ cup cucumber, chopped

1/3 cup yellow onion, chopped

¼ cup fresh mint, chopped

1 garlic clove, crushed

2-3 tablespoons, Tahini Dressing

¼ teaspoon red pepper flakes

Sea salt and red pepper flakes to taste

 

Tahini Dressing

Ingredients

¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1 garlic clove, crushed

Sea salt and pepper to taste

Tahini Dressing Instructions: Wisk or blend all dressing ingredients together. Drizzle over salads or roasted veggies. The dressing will keep 5-6 days in the refrigerator.

Salad Instructions

  1. Using a grater, grate the cauliflower into grain-sized pieces.
  2. In a large mixing bowl combine the grated cauliflower, parsley, tomatoes, cucumber, onion, mint, and garlic. Toss to combine.
  3. Drizzle with tahini dressing. Season with salt and red pepper flakes.
  4. Separate into bowls and enjoy!
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Half-Baked Key Lime "Cheesecake"
Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 tbsp vegan butter melted (can substitute for coconut oil)
  • 1/2 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt
Filling Ingredients
  • 1 cup ½raw cashews soaked 3-4 hrs
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil melted
  • 1 tbsp monk fruit sweetener can substitute for maple syrup
  • 6-7 cup key limes 1 tbsp zest + ½juice
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan salt
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 tbsp vegan butter melted (can substitute for coconut oil)
  • 1/2 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt
Filling Ingredients
  • 1 cup ½raw cashews soaked 3-4 hrs
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil melted
  • 1 tbsp monk fruit sweetener can substitute for maple syrup
  • 6-7 cup key limes 1 tbsp zest + ½juice
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan salt
Instructions
Crust
  1. Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.
Filling
  1. Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, serve and enjoy.
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Dairy-Free Cauliflower Alfredo

Dairy-Free Cauliflower Alfredo

A few weeks ago, I came across a recipe for Cauliflower Alfredo on Pinterest and thought: “I don’t see how this can taste good” but kept reading and looking through similar recipes. I spent the next 20min convincing myself it couldn’t work, then took the easiest recipe and made my way to the kitchen. Well, it turned out to be delicious and I am sold on the concept. Creamy Cauliflower Alfredo Sauce that is dairy-free, gluten-free and guilt-free. GIVE IT ALL TO ME!

There are so many variations of this recipe but I’ll leave you with our favorite one which includes a few tweaks we made along the way. We hope you enjoy it.

 

Ingredients

1 package gluten-free pasta

1 head of cauliflower, stemmed and cut into florets

1 teaspoon ghee

1-2 garlic cloves, minced

1 cup water

1/2 cup Nutritional Yeast

salt and pepper to taste

flat-leaf parsley, chopped (optional)

Instructions

  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
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Dairy-Free Cauliflower Alfredo
Creamy Cauliflower Alfredo
Servings
Ingredients
  • 1 package gluten-free pasta
  • 1 head of cauliflower, stemmed and cut into florets
  • 1 teaspoon ghee
  • 1-2 garlic cloves, minced
  • 1 cup water
  • 1/2 cup nutritional yeast
  • salt and pepper to taste
  • flat-leaf parsley, chopped (optional)
Servings
Ingredients
  • 1 package gluten-free pasta
  • 1 head of cauliflower, stemmed and cut into florets
  • 1 teaspoon ghee
  • 1-2 garlic cloves, minced
  • 1 cup water
  • 1/2 cup nutritional yeast
  • salt and pepper to taste
  • flat-leaf parsley, chopped (optional)
Creamy Cauliflower Alfredo
Instructions
  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Dairy-Free Scalloped Potatoes

Dairy-Free Scalloped Potatoes

Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I  just love anything with crispy edges and a gooey middle – yum!

These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.

Ingredients

4 large potatoes (2 sweet potatoes, 2 white potatoes)

3 tablespoons vegan butter (or ghee if not vegan)

2-3 garlic cloves, minced

1 small onion, diced

3 tablespoons gluten-free all-purpose flour

2 cups unsweetened almond milk

Sea salt and black pepper to taste

Chopped fresh scallions

Instructions

  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
Print Recipe
Print Recipe
Dairy-Free Scalloped Potatoes
Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I just love anything with crispy edges and a gooey middle – yum! These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.
Servings
Ingredients
  • 4 large potatoes (2 sweet potatoes 2 white potatoes)
  • 3 tablespoons vegan butter (or ghee if not vegan)
  • 2-3 minced garlic cloves
  • 1 small diced onion
  • 3 tablespoons gluten-free all-purpose flour
  • 2 cups unsweetened almond milk
  • Sea salt and black pepper to taste
  • Chopped fresh scallions
Servings
Ingredients
  • 4 large potatoes (2 sweet potatoes 2 white potatoes)
  • 3 tablespoons vegan butter (or ghee if not vegan)
  • 2-3 minced garlic cloves
  • 1 small diced onion
  • 3 tablespoons gluten-free all-purpose flour
  • 2 cups unsweetened almond milk
  • Sea salt and black pepper to taste
  • Chopped fresh scallions
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Tofu Stuffed Peppers

Tofu Stuffed Peppers

Do you love stuffed peppers but get tired of making the same recipe? You’ve come to the right place! 🙂 Try stuffing red (or any color) peppers with tofu scramble for a quick recipe flip that is gluten-free, healthy and satisfying PLUS easy to prepare and reheat during the week. Here’s how you can make them at home. We hope you like it!

Ingredients

Peppers

4 large red peppers, ends cut and seeds removed

Sea salt

Tofu Scramble

1-2 tablespoons extra virgin olive oil

1 small onion, chopped

2-3 garlic cloves, minced

1/4 cup red pepper, chopped

1 container extra firm tofu, pressed and crumbled

1 teaspoon chili powder

½ teaspoon turmeric

½ teaspoon cumin

Sea salt and black pepper to taste

Fresh cilantro, chopped (optional)

Instructions

  1. Preheat the oven to 350 degrees F and set out a baking dish.
  2. Bring a pot of salted water to a boil. Cook peppers in boiling water for 5 min. Remove from heat, drain and set aside.
  3. Heat the olive oil in a large rimmed skillet over medium heat. Sauté the onion, garlic, and chopped red pepper until soft and translucent, 3-5min.
  4. Add the crumbled tofu and stir.
  5. Add chili powder, turmeric, cumin, salt, and pepper and mix well making sure the spices evenly coat the tofu. Let cook for another 2-3min or until tofu is hot and begins to brown.
  6. Place the peppers in a baking dish and generously stuff each one with the tofu mixture.
  7. Bake 15-20min or until peppers are slightly golden brown.
  8. Remove peppers from the oven and garnish with fresh cilantro.
  9. Plate, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Roasted Delicata Squash Salad with Tahini Dressing

Roasted Delicata Squash Salad with Tahini Dressing

Here’s a healthy and satisfying salad that is easy to prepare. The full flavor and natural sweetness of the delicata squash compliment the tangy-ness of the tahini dressing. Think sweet and savory, YUM! So delicious, I promise you’ll make it more than once.

 

Ingredients

8 cups young spinach

1-2 tablespoons dairy-free ricotta “cheese” (I use Kite Hill)

1 delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices

1-2 tablespoons olive oil

2-3 dried bay leaves

Pinch of sea salt and fresh ground pepper + more for serving

 

Topping (optional)

Toasted delicata squash seeds*

 

Tahini Dressing

¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1-2 garlic cloves, minced

Sea salt and ground pepper to taste

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Add the sliced squash to a bare baking sheet and toss with olive oil, bay leaves, salt, and pepper.
  3. Bake for 20-25 minutes, flipping once at the halfway point. Remove from oven once the squash is fork tender and the edges are golden brown.
  4. While the squash is baking, prepare the dressing by adding all the ingredients in a mixing bowl and whisking to combine.
  5. Arrange spinach on a serving platter or bowl and top with roasted squash, ricotta cheese, and toasted seeds. Serve with dressing on the side or toss to combine.
  6. Enjoy!

 

*Squash seeds are easy to toast and add a delicious crunch to this (or any) salad -plus they’re loaded with fiber and protein. Simply gather the seeds in a colander and rinse to remove any access squash. Spread seeds on a cookie sheet and allow to dry. Preheat the oven to 275 degrees F. Toss dry seeds with olive oil (or coconut oil), sea salt and fresh pepper. Place in preheated oven and bake 20-25 min or until seeds are golden brown. Sprinkle over salads or enjoy as a snack.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Swiss Chard and Sweet Potato Black Bean Soup

Swiss Chard and Sweet Potato Black Bean Soup

I left a nice pot of Black Bean Soup for Joe before leaving town this weekend. It comes together quickly thanks to canned beans and frozen sweet potatoes but the taste is fresh and delicious and works well as a light meal or side dish.

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans organic black beans, rinsed and drained
2 cups low-sodium vegetable broth
1 1/2  teaspoons ground cumin
1 teaspoon ground coriander
1 large bunch fresh Swiss chard, chopped
1 cup frozen Fire Roasted Sweet Potatoes, defrosted
Salt and red pepper flakes to taste
Instructions
1. Heat the oil in a soup pot over medium heat. Add the onions and garlic and cook stirring occasionally until the onions become translucent.
2. Stir in the cumin and coriander and cook until fragrant, about 15-20 seconds. Pour in the beans and vegetable broth and bring to a simmer. Reduce the heat to a gentle simmer and cook until the broth is flavorful and beans are tender, about 20 minutes.
3. Carefully puree a 1/2 cup of the soup in a blender until smooth. Return the pureed soup to the pot and stir in the sweet potatoes and Swiss chard. Add salt and red pepper flakes to taste. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018