delicious
Gluten Free French Apple Tart
On 25, Feb 2012 | No Comments | In Dessert | By improvinista
Intimidated by gluten free baking? There’s no need to be! Try this simple, delicious dessert that tastes and looks like it came straight from the delicatessen.
For baking anything gluten free, I highly recommend the “Wheat Free Cook” by Jacqueline Mallorca. I used the “Rice Flour Tart Shell” recipe from this book and then improvised the French Apple Tart filling from Williams-Sonoma’s Essentials of Baking (great book!).
Honey-Mustard Glazed Salmon
On 19, Feb 2012 | One Comment | In Entrees | By improvinista
This is one of my favorite salmon recipes. It’s extremely easy to make and has such great flavor! I am considering creating a few rescue recipes—or, safe meals for people who hardly cook—with my little brother in mind, leading with this gem.
Step 1: Preheat oven to 300°
Step 2: Mix in a bowl…
3/4 cup whole grain mustard
1/4 cup raw honey
Step 3: Put salmon in a baking dish/pan and spread all the honey-mustard mix all over the salmon and pan. Put in the oven for 25-30 minutes. When it is finished it will be moist and flaky.
Step 4: Steam some broccoli for a side dish. When broccoli is cooked through, set aside, add butter and juice of 1/2 to 1 whole lemon.
Enjoy!
Ruby Red Salad
On 16, Feb 2012 | No Comments | In Entrees | By improvinista
I saw this pomegranate salad recipe the other day on etsy that had me drooling on the keyboard. I figured I would give it a try, and as usual needed a bit of improvisation to complete the meal with what I had on hand. I created two different versions, and can’t decide which one I prefer. This recipe can be eaten during weeks 3-6 of the detox diet when prepared without dairy.
Ruby Red Salad:
Butter lettuce
Feta cheese crumbles
Ruby Red Grapefruit
Shallots
Olive Oil
Balsamic Vinegar
This is the extreme short cut. You get the red citrus fruit that pairs deliciously with the feta and Balsamic vinegar. I highly recommend adding this variation to your regular salad fixins’. This next option gets a little fancier, as I generally don’t have these fruits on hand.
Ruby Red Antioxidant Salad:
Butter lettuce
Feta cheese crumbles
Ruby Red Grapefruit
White Grapefruit
Blood orange
Pomegranate
Sumo citrus (this is an ridiculously luscious orange I stumbled upon at whole foods) Shallot
Oil
Balsamic Vinegar
Both are extremely tasty. Make the first option a staple and when you’re trying to impress friends and family, throw in the second option for an absolutely gorgeous twist. See the original recipe from Etsy’s blog here.
Tip: Juice your leftover fruit for breakfast!
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