Creative paleo and gluten-free recipes
This cantaloupe, corn, and zucchini salad with lemony pesto is a perfect no-cook recipe for hot summer nights. It’s vegan, gluten free, and dairy free.
What’s fresh, fast, raw, and super delicious?
Cantaloupe, corn, and zucchini salad with lemony pesto, that’s what!
This caprese frittata is a fast and delicious way to showcase summer’s bounty. It’s just as welcome for dinner as for breakfast!
My theme this week is caprese everything. These delicious tomatoes and basil from Big Sycamore Farm were just begging to be paired up with some fresh mozzarella and turned into all sorts of caprese things. The other night I made a classic caprese salad, then last night I made caprese sandwiches that were devoured before they could be photographed. And this morning I woke up with a hankering for a caprese frittata.
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This easy hubbard squash soup with pistachio gremolata will quickly become a favorite in your fall weeknight rotation. The slightly sweet soup and punchy gremolata complement each other perfectly.
It’s October (how?!?), and it’s time for squash soup. Posting squash soup has become an inadvertent fall tradition here at A Calculated Whisk, beginning with butternut squash soup with fried garlic and chili oil in October 2014. The tradition continued with 2015’s parsnip and pumpkin soup and last year’s butternut squash and potato soup (with bacon and pomegranate on top!).
Autumn 2017’s squash soup feature is this hubbard squash soup with pistachio gremolata. I invented it on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. The soup is rich and delicious on its own, but worlds better with a few dollops of pistachio gremolata swirled in.
I originally made this soup with a red kuri squash from my CSA–the one pictured in the top right of this photo. Since then, I’ve had trouble getting my hands on another red kuri, so I turned to buttercup squash (pictured above), which is another member of the hubbard squash family. I have a slight preference for red kuri squash and am constantly on the lookout for it, but either will work (and other orange-fleshed winter squashes like butternut will probably work, too).
Who needs takeout when you can make your own gluten-free Thai basil noodles with beef in less than 30 minutes?
How do you feel about fat noodles? My love for them runs pretty deep. I was a fan of pad thai when I first tried it and I still think it’s really tasty, but the minute I took my first bite of pad see ew I switched camps.
Something about those wide, flat rice noodles really does it for me. And lately, with my growing love for spicy food, thai basil noodles (otherwise known as drunken noodles or pad ki mao) have become my new favorite.
I made these thai basil noodles with store-bought rice noodles, but if you don’t eat rice, I’ve got a solution for you. Check out my paleo pad see ew recipe, which uses homemade tapioca flour crepes cut into strips instead of noodles. They’re really delicious and a great stand-in for rice noodles if you’re avoiding all grains. Add the homemade noodles at the end of step 4 below, after the eggs are scrambled in–they’re soft to begin with so they don’t need much time cooking with the rest of the ingredients.
This thai basil noodles with beef recipe is quick and weeknight-friendly, which is what I’m all about lately since things are so busy at my day job. I see kids starting at 8:30 in the morning until 6 or 6:30 in the evening, and since they’re half-hour appointments and I’m booked pretty much back to back, I often see 16 or 17 different children in one day.
In fact, I almost feel like I’m leading a double life: from Monday to Thursday when I work, my brain is filled to the brim with speech and language therapy thoughts and what else I need to be doing to help all of my kids. And from Friday to Sunday it’s food, photos, more food, and more photos, with a little bit of writing sprinkled in.
When I get home at the end of a work day, I can barely bring myself to preheat an oven or make anything that takes longer than half an hour. (I also can barely stay up past 9 pm. Is that normal for someone who’s thirty? I can’t even keep my eyes open long enough to watch Game of Thrones when it’s actually on! Please tell me I’m not alone here.)
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Succulent roasted shrimp and asparagus are served with a tangy garlic scape green goddess dressing for an easy, 30-minute paleo dinner that’s also Whole30-compliant.
I’m finished with the first week of my Whole30, and feeling pretty great. You can see almost every delicious thing I’ve eaten over on Instagram–I’ve been having so much fun trying out new recipes and revisiting old favorites. Doing a challenge like this really gets the creativity flowing!
So far I’m breezing through each day without craving any off-plan foods–I even survived a friend’s birthday party last night without any serious yearnings for the cake, cookies, booze, or tortilla chips that everyone else was enjoying. I sipped on seltzer with lime, snacked on mixed nuts, and felt pretty darn virtuous.
Have you ever made zoodles? If you get yourself a julienne peeler
We grow a few herbs on the porch, including basil. It’s so much fun to go out there and grab a few leaves of something for whatever I’m cooking. Today, I was inspired by the leftover brie and roasted red pepper and decided to make them into an omelette with a little corn. How could I make this omelette even better? I wondered.
Fresh basil! I was right. I think the fresh basil is what takes this from good to great.
A note about omelettes (mine, at least): they are not photogenic. First of all, I broke my favorite square white plate while getting ready to photograph this. All the rest of my big plates are yellow, which isn’t the best background for eggs. But also, I struggle to make my omelettes fold right and look pretty. Any tips?
I think part of the problem is the fact that I’m too lazy to make one omelette for me and one for my boyfriend, so I insist on making one gargantuan omelette for us to share. It’s just too BIG to be pretty.
At least it’s not too big to be delicious!
Ingredients (serves 2):
2 tablespoons butter, divided
1/3 cup fresh or frozen corn kernels
1 roasted red pepper*, peeled, trimmed, deseeded, and chopped
4 eggs
Splash of milk
Salt and pepper to taste
3 ounces brie, cut into thick slices
Handful of fresh basil leaves, julienned**
Heat one tablespoon of butter in a large skillet over medium heat. Saute the corn with a little salt and pepper until heated through. Add the red pepper and cook for another minute or so. Put the vegetables in a bowl and set aside.
Wipe out the skillet and heat the rest of the butter over medium heat. In a small bowl, whisk together the eggs and milk with some salt and pepper. When the skillet is hot, pour in the egg mixture.
Let the omelette set for a couple of minutes, then add the vegetables (reserving some for the garnish if desired), brie, and basil. When the eggs are almost set, fold the two sides of the omelette into the middle (I have no tips on doing this elegantly. Don’t worry, it will taste good even if it turns into a scramble). Cook for another minute or so, then flip onto a plate, garnish with reserved vegetables and more basil, and enjoy hot.
Share this omelette with someone special! Or, decide you need the lumberjack special and eat it all yourself :).
*If you have a gas stove, you can roast peppers stovetop! Place the pepper directly on the burner with the flame on high. Turn frequently with tongs until it’s collapsed and charred on all sides. If you don’t have a gas stove, preheat your oven to 500 or your broiler, put a little oil on the pepper, and roast on a cookie sheet, turning frequently, until it’s deflated and well-charred. Place the pepper in a bowl and cover. Steaming the pepper like this makes it easier to peel. When it’s cool enough to handle, peel the pepper under cold running water. Use in this omelette, or for pasta, pizza, or a topping for cheese and crackers.
**To julienne basil, stack the leaves on top of each other. Roll them up, and slice into thin strips on the diagonal using a sharp knife.
