breaking of bread

Mom Fuel is on my mind.  Last June I found out I have celiac.  For those of you who know me that is no good!  Well it wasn't, but it had to be.  Pizza was God's way of loving my taste buds.  To make a loaf of hearth bread and homemade marinara served with spag and balls for my family was a way for my culinary school student loan debt to seem worth it.

I have learned to fuel myself well without all the glutenous goodness.  The truth is when we eat well and exercise we feel well.  Wellness for me has no gluten or lactose.  It has taken some time and energy to adjust but it has been a new way for me to explore culinary creativity.  I don't like to market myself as a gf Chef but my food is gf and I do not sacrifice flavor or health.

I am speaking to a Mother's of Preschooler's group on Monday.  So that is the reason I am calling this Mom Fuel.  It can be dude fuel or family fuel, I encourage you to add some chicken, pork, or seafood and re create your own healthy goodness.  This one delish dressing below has two different salad preparations and I have added a few more recipes so we can start tasting spring!

Ginger Tahini Dressing

• ¼ cup + 2 tablespoons olive oil
• 1/2 cup apple cider vinegar
• 2 tablespoons tahini
• 1 1/2 teaspoons fresh ginger
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons agave nectar or honey
•  1 small clove of garlic  Recipe compliments of onegreenplanet.org

Kale & Quinoa Salad with Roasted Vegetables and Ginger Tahini Dressing

1 cup quinoa cooked and chilled

1 big bunch kale, stems removed washed, broken into bight size pieces

1 package baby bella mushrooms cleaned

1 head broccoli trimmed and cleaned

½ teaspoon ground ginger

½ teaspoon granulated garlic

4 carrots shredded

¼ cup sliced almonds

Clean mushrooms and broccoli.  Chop broccoli into florets, slice mushrooms.  Add 1 tablespoon olive oil and 1 tsp salt, pepper, and ½ tsp granulated garlic & ginger.  Roast 12-15 minutes at 425 degrees.  Recipe courtesy of Chef Celeste Borelli

Zoodle Salad with Slaw and Ginger Tahini Dressing

2 Zucchinis spiralized or 1 package soba noodles

6 ounces carrot/cabbage slaw mix

½ cup crushed peanuts

2 tablespoons scallions finely chopped

2 Tablespoons Roasted Red Pepper

Mix all ingredients in a bowl and add dressing

Toss all ingredients except peanuts with dressing and garnish with peanuts.

Crunchy Rosemary Roasted Chick Peas
Pre heat oven to 350 degrees

  2 15-ounce cans chickpeas, drained and rinsed

  2 tablespoons extra-virgin olive oil

  1 to 2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon dried rosemary crushed or ground
Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. On a sheet tray toss the chickpeas with olive oil to coat. Sprinkle with the spice mixture and toss again.  Place in an even layer on the baking sheet.
Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 80 minutes.  I turn the oven off and leave mine in there for an extra 20 minutes to get the addictive crunch I love.  Recipe courtesy of Chef Celeste Borelli

Burrata, Strawberry, and Basil Salad

4 Servings

• 1 8-ounce ball fresh burrata cheese
• 1 7- to 8-ounce container fresh strawberries, hulled, halved or quartered, if large
• 2 tablespoons small fresh basil leaves, chiffonade
• 2 tablespoons coarsely chopped toasted walnuts
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• 2 tablespoons balsamic syrup

1 large container of mixed greens of your choice.  Add all ingredients, drizzle with balsamic syrup (reduced balsamic vinegar). Recipe compliments of bonapetite.com