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Tag Archives: flexible for food allergies

Wild Salmon & Quinoa Skillet Dinner for Healthy Joints

Jul 31 2013

Salmon! Fresh off the boat! Wild-caught Alaskan salmon! We’ve all heard that salmon is an excellent health food, but most of what’s sold is farmed, pale and flavorless. Scientists are even genetically-modifying salmon and that’s some Frankenfish you don’t want to touch… and we definitely don’t want them to breed with real salmon. Seemingly these interventions are to keep a steady supply of such a high-demand commodity protein. As much as I’d like to eat salmon several times a week, I just don’t. I pay the premium price for fresh Alaskan salmon a few times in the summer and then have frozen salmon later in the year. I also supplement with high-quality fish oils. Pacific salmon has been overfished and even disappeared in Pacific Northwest rivers. Slowly salmon is making a comeback, thanks to the efforts of sustainable fisheries, and there’s great sources of Alaskan salmon with  low risk for mercury-contamination. This is the time of year to savor flavorful, meaty salmon from Alaskan rivers and celebrate its incredible health benefits. … Read On »

Wild Salmon with Quinoa and Lemon Chive Oil

Rich, flavorful salmon from the Pacific coast is fresh in these summer months. Salmon is one of the healthiest foods we can eat, with anti-inflammatory and brain-boosting omega-3 fats, along with a high selenium content which can reduce joint inflammation and protect against cancers. Spinach, lemon and turmeric offer vitamins, minerals, antioxidants and anti-inflammatory properties, ...

Crunchy Cabbage Slaw

A simple, bright slaw for the summer to complement your favorite protein, such as grilled fish or smoked pork ribs. Soaking the cabbage in a warm salt water brine lightly cooks the fibrous vegetable for better digestibility, but you’ll get crunch back with raw carrot and crispy sunflower seeds.

Crunchy Cabbage Slaw

May 27 2013

It’s Memorial Day weekend and the grills are hot. So is the muggy Texas weather! I had an unexpected day off at the restaurant-on-a-farm and we squeezed in an impromptu get-together with a few pals. As a group, our homemade menu included salmon burgers and mango-cucumber salsa, local beef hot dogs (made by the new butcher shop, Salt and Time) topped with spicy mustard, minced onions and daikon pickles, red potato salad with bacon, capers and arugula, homemade root veggie chips fried in Dai Due lard with onion-sour cream dip, and my crunchy cabbage slaw. Plus some nice bourbon-based cocktails. Bocci ball was played, but no one kept score since our dog’s tomfoolery got in the way. She really wants to play fetch with the bocci balls; alas, they are heavier than tennis balls. … Read On »

Beef Picadillo with Summer Squash

May 02 2013

For a quick and satisfying dinner, I have a go-to meal, a very loose adaptation of Spanish-style picadillo, improvised with foods I usually have in my kitchen. Using staple ingredients makes this recipe easy to pull together, but it’s also just pleasantly simple to prepare. I make this dish when an extra trip to the grocery store isn’t going to happen, or when I want a hearty dish but don’t feel like working too hard. Even just to peel and cut onions and garlic – there are times I’m not going to be bothered. We always keep ground grass-fed beef in the freezer for quick dishes. I omitted the tomatoes usually found in picadillo because they tend to cause some joint pain for me, but I find that the paprika and chili powder (although they are in nightshade family) are less aggravating and add a nice smokiness to the balance of flavors, including the light salt of the olives and sweetness of the raisins. Preparing the squash and the meat in one (albeit heavy) cast-iron skillet cuts back on time and energy and that only makes me love my cast-iron skillet even more. … Read On »

Beef Picadillo with Summer Squash

A quick and easy one-pot meal, with the Spanish flavors of smoked paprika and green olives, balanced with a tiny bit of sweetness from raisins. Most of the ingredients are easy to keep in a well-stocked kitchen. This recipe is easily adaptable to suit food-allergies and availability of ingredients.