Tag Archives: green onion

  1. Turkey Club Chopped Salad with Aioli Vinaigrette {Paleo-friendly}

    Turkey Club Chopped Salad with Aioli Vinaigrette {Paleo-friendly}

    Turkey Club Chopped Salad with Aioli Vinaigrette {Paleo-friendly}

    I have jokingly said this before, but I truly, deep down, really mean it. My husband has become somewhat of a muse for me in the kitchen. Or one of my muses I should say. First and foremost, from a heavily selfish place, my own autoimmune conditions, food intolerances and sensitivities are my biggest creative driving force when it comes to recipe development. I also, of course, find so much joy in creating for all of you and your varying dietary challenges and lifestyles. All that said, my husband happens to be one of those more and more rare specimens whom isn’t afflicted with any food allergies or issues. He’s a tank, he can eat anything and everything, he’s healthy as a horse and he generally doesn’t have to worry too much when it comes to food.

    He is, as he says it “on the Beth plan”, at home, as I do all of the cooking and I generally don’t hear a complaint out of him. However, when we eat at restaurants some of his decision-making is so far askew from my own and how we eat at home, that I can (apparently) look at him like he has 3 heads, while he orders. It’s mostly a curiosity of how and why he would still want certain things after eating how we do, I am always curious how eating a bunch of starchy, grainy carbs before a meal can feel good, when he generally eats grain-free at home. I get it though, he didn’t exactly sign up to eat this way, it’s somewhat by default. But, I digress, I don’t give him too much shit, however I do take note. I take these opportunities to know that I can come home and recreate certain foods to be more healthful, to remove some unneeded processed foods and to hopefully win him over with an even better, cleaner version. It’s a game of sorts for me and the winner is always him.

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  2. Gluten-Free Cheddar and Green Onion Cornbread

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    Here is another recipe from our Thanksgiving feast. This cornbread was great. It has been years since I have had cornbread. I wanted to have some fun with it, so I decided to go with a cheddar and green onion variation. It was so fantastic. Moist and fluffy, with the little bits of extra flavor from the cheese and green onions. As with most cornbread, it is best slightly warm with the smallest little pat of butter on top. I can’t wait to make this again. It was so easy and it made for great breakfasts the week following Thanksgiving.

    I am remembering how amazing this cornbread was while writing this post and I think I am going to have to make it again this weekend. Hmm maybe this time with some jalapeños and cheddar. Yum. Enjoy.

     

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    Gluten-Free Cheddar and Green Onion Cornbread
    serves 8
    adapted from Gluten-Free Girl and the Chef

    1/4 cup sorghum flour
    1/4 cup tapioca starch
    1/4 cup potato starch
    1/4 cup sweet rice flour
    1 cup yellow cornmeal
    2 tablespoons organic raw sugar
    4 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon xanthan gum
    1/3 cup canola oil or melted butter
    2 large farm fresh eggs, at room temperature
    1 cup low-fat organic milk, at room temperature
    1 cup thinly sliced green onions
    1 cup shredded sharp cheddar cheese

    Place rack in the middle of the oven and preheat oven to 400º. Generously grease a deep, 9-inch square baking dish with soft butter, oil or nonstick spray.

    Sift the sorghum, tapioca, potato and sweet rice flours into a large bowl. Add the sugar, baking powder, salt and xanthan gum, mixing well. Add in corn meal, stir to combine.

    Combine the eggs, milk and oil in a small bowl and beat with a fork. Pour the wet ingredients into the dry and mix on low-speed with your mixer until blended. Beat another 30 seconds with the mixer on high. Do not overmix. Add in the cheddar and green onions, stir gently to combine.

    Pour the batter into the greased pan. Bake for 20 to 25 minutes, or until nicely browned and a toothpick stuck into the center comes out clean. Allow to cool for 5 minutes before cutting.

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