Satisfy your pasta craving with this light, yet decadent, seafood dish made with gluten-free, protein and fiber-rich, chickpea pasta. JUMP TO RECIPE
I merged two of my favorite food combinations to create this recipe: seafood and lemon + pasta and cream sauce. But the sum of these ingredients gets even better because the pasta in this dish is made from chickpeas so it’s substantially higher in protein and fiber than a wheat-based pasta, and, on top of that, it’s gluten-free! Chickpea Pasta with Salmon in Light Lemon Cream Sauce is such a simple and delicious dish and can be prepped, cooked, and on the dinner table in as little as 15 minutes! (more…)
Cooked sushi rice is the binder is these gluten-free, dairy-free, egg-free, crab cakes made without breadcrumbs. Serve these delicious crab cakes on top of a salad or as a stand-alone appetizer. JUMP TO RECIPE
I went to Baltimore recently for a family event and dined on the most mouth-watering crab cakes. They were so delicious that when I got home I was inspired to develop a crab cake recipe. I knew mine had to be a little different though, after all, there are a million recipes for crab cakes floating around the internet – no sense adding one more to the mix unless it offers something unique. Since just about every recipe for crab cakes calls for eggs and/or breadcrumbs as a binder, I thought it would be interesting to create a recipe that didn’t use either of these ingredients. After racking my brain for a while, I came up with the idea of using cooked sushi rice as the magic ingredient to bind everything together. Sushi Rice Crab Cakes with Egg-Free Avocado Lemon Aioli turned out even better than I expected! (more…)
The easiest, tastiest, shrimp casserole ever! You can have this impressive dish on the dinner table in under 30 minutes. JUMP TO RECIPE
Many Italian Americans celebrate Christmas Eve with a gigantic meal featuring seven different kinds of seafood. This is known as the Feast of Seven Fishes. It’s a Roman Catholic tradition connected to the custom of abstaining from meat on Christmas Eve and was likely started right here in the United States by Italian immigrants back in the early 1900’s as a way to honor their heritage. Even though both my husband and I have some Italian blood, we don’t celebrate with the wide variety of seafood that is typical of many of these feasts. Instead, our family’s simple way to keep this tradition alive is by having shrimp for dinner on Christmas Eve. In the past I’ve always made classic shrimp scampi, but this year I’m serving Dump and Bake Parmesan Shrimp and Vegetable Casserole. Despite its name, this is an elegant dish that can be scaled up to feed a crowd and is so easy to make that the recipe instructions can be summed up in one sentence: dump all ingredients into a casserole dish, stir, and bake at 400 for 20 minutes. Now if that’s not simple, I don’t know what is! (more…)
A lighter, healthier, oven-to-table shrimp scampi casserole that’s sure to become a family favorite!
One of my favorite dishes to order at a restaurant used to be shrimp scampi, but I finally gave up because I’d almost always be disappointed. The shrimp was usually drowning in a sea of butter and the taste of garlic waaaaay too strong. As is so often the case in restaurants, these dishes were simply too heavy. So, I came up with a lighter, healthier version of shrimp scampi and it’s become a family favorite. 15 Minute Light and Lemony Shrimp Scampi Florentine is simple to prepare and is terrific served over Lemon Rice or pasta. (more…)
A light, delicious, healthy salad made with the ancient grain known as forbidden rice.
If you’re like most people, on the weekends you indulge in foods you might otherwise steer clear of during the week. Going out to dinner, sipping a specialty cocktail, or attending a tail-gate, are all enjoyable weekend activities that none of us should miss out on, but they usually involve the consumption of extra calories. Hey – that’s what weekends are for – enjoy it!! Monday is right around the corner and that’s when most of us are happy to get back to our normal eating patterns. If I’ve had a particularly indulgent, food-filled weekend, I like to eat really healthy on Monday – something like this Black Rice Salmon Salad with Lemon Dijon Vinaigrette is perfect. It’s light, yet satisfying, and the main ingredient is black rice which has some amazing nutritional benefits. (more…)
A lighter, cleaner, healthier tuna salad made with homemade avocado mayonnaise and served on crunchy, gluten-free dill crackers.
“Clean eating” is a term that’s thrown around a lot these days. It’s kind of a vague term and if you asked ten health-minded people what it means, you’d likely get ten different answers. Everyone would agree, however, that the central tenet revolves around the idea of eating unprocessed, or minimally processed food. The best, and simplest piece of advice regarding clean eating that I’ve heard is this – when shopping for food, check the labels carefully. The ingredient lists should be short and all the foods on them should be recognizable. Of course, we can’t, nor should we, adhere to this guideline strictly. Some foods, by necessity, and for our safety, contain additives and preservatives, and not all of them are harmful. The key is to strike a balance by choosing whole foods as often as possible and avoiding foods that are highly and unnecessarily processed when it’s practical and feasible to do so. A super easy way to eat cleaner is to make your own mayonnaise. Store-bought mayonnaise is almost always made with refined oil (usually soybean oil) and often contains added sugar. Making your own mayonnaise takes just a few minutes and it’s so much healthier than store-bought. After you whip up a batch you can make Clean Tuna Salad on Gluten-Free Dill Crackers, which you can enjoy as a snack or light lunch. (more…)
A bright, nutritious, seafood salad made with ancient grains and dressed with a lemon vinaigrette.
Farro Salmon Salad is one of the best uses for leftover salmon you’ll ever find. When I serve salmon for dinner I always buy extra so that I have enough leftover to make this delicious salad. In fact, sometimes I make salmon for dinner just so I can have Farro Salmon Salad for lunch the next day – it’s that good! It has a great combination of flavors, colors, and textures, and if you’ve already cooked the salmon, it takes only minutes to prepare. It makes a great lunch dish, casual or formal, and is perfect picnic fare too. (more…)
An easy and elegant shrimp dish made with the crown jewel of oranges – the honeybell.
Lemons are used more frequently in cooking than oranges, the former being kind of like the favorite son or daughter, with the later playing the role of red-headed step child, neglected and often forgotten. Yet, oranges are sometimes a great substitute for lemons, as long as what you’re making doesn’t require the extra acidity that lemons provide. Honeybell Baked Shrimp is a case in point. This dish is a delightful take on classic shrimp scampi using honeybell oranges instead of lemons. If you’re not familiar with honeybell oranges, I’m willing to bet you’ll be won-over, like I was, once you try them. (more…)
A light, healthy, and delicious meal that’s a great alternative to traditional shrimp scampi. Packed with protein and fiber!
In terms of versatility and ease of preparation, shrimp can’t be beat, which is why I always have a big bag of it in my freezer. Lemony Shrimp with White Beans and Farro is one of my favorite ways to use shrimp. This recipe makes a fantastic weeknight dinner, but it’s also fancy enough for entertaining. I served it on Christmas Eve this year, doubling the recipe to feed the crowd I had on hand. Everybody loved it, and because it was so quick and easy I had ample time to spend with the friends and family who’d come to visit. (more…)
An inventive take on Caesar salad that showcases sweet, succulent, Maine lobster. Gluten-free red lentil lobster shaped crackers act as a garnish and take the place of croutons.
Lobster Caesar Salad Supreme is my insanely delicious answer to this month’s Recipe ReDux vacation inspired theme. Maine is a favorite destination for many vacationers. The diversity of activities available, along with over 3,000 miles of rugged coastline, have made it a mecca for summer tourists and earned it the title “Vacationland”, which is the official state slogan. But Maine is perhaps best known for its indigenous marine crustacean – lobster. A huge, thriving industry revolves around Maine lobsters. Their harvest, transport, and eventual consumption is an important part of the state’s heritage and is economically vital to its coastal communities. My family and I have been visiting coastal Maine during the summers for over 20 years. For us, summer = Maine = lobster. So it was only natural that in choosing to highlight Maine as my vacation destination that I would develop a recipe using lobster. After all, who doesn’t love lobster! (more…)