Fresh spiced kale and veggie salad/stuffing

Lately I have been trying to find a way to create a nice fresh side dish using my new obsession, kale. After some hunting I stumbled upon this creation and with a few tweaks it turned out great! This side dish is great alone as a side served cold or even as a stuffing for your bird of choice. For those who want something warm to serve, try sticking this mix into a dehydrator for 2 hours and warm it up. The stove top will work to heat this as well but keep in mind you only want to lightly warm the salad otherwise the kale leaves will burn and make the salad droop.  In order to spice this salad I created an “All-purpose” spice mix that seemed appropriate for this salad. Click the link here to find out how to create GastroChef’s All purpose Seasoning or substitute in one of your own creations!

Enjoy!

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PDF —————->Fresh spiced kale and veggie salad<——————-PDF

Butternut squash and carrot mash

This past week a friend and I decided to experiment with some new fun and what turned out to be delicious foods. The first of them is today’s post, a wonderful and creamy butternut squash and carrot mash. As a kid I remember my sister eating mounds and mounds of mashed potatoes, my parents couldn’t keep up with her. Personally, I was never that big of a fan, and now, well i can’t eat them! This creation however is not only healthy, but is safe for anyone on gluten-free diets, SCD or just want to find an alternative to potatoes to please the masses! This is also the kind of dish you can make in advance of any meal and heat on the stove when its time to serve. Give it a try, and let me know what you think of it!!

Just remember in terms of prep time you will need about an hour for the squash to bake in the oven to soften it enough to make it a mash. If you are unsure of how to bake the squash refer to this picture below as reference! Make sure you scoop out the seeds before baking!!

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PDF ———————-> Butternut squash and carrot mash <———————PDF

Bacon & Egg Brunch Cups

First off let me apologize to any of my vegetarian, vegan and super healthy foodies out there because there is nothing healthy or meat free about this brunch treat I made today. Today I present to you bacon cups with a sweet almond flour base with a cooked egg in the middle! This is extremely simple and makes all your meat-eating brunch guests drool. Or if you are like me, you make these for yourself saturday morning and then go to the gym for an hour after.

The base for this cup is optional and works just as well sans almond flour base. Just make sure that your eggs are cooked well before you remove this from the oven. I will sometimes cook these at 350 for about 15 minutes rather than the suggested 400 for 7-10. I find sometimes the lower temperature for longer times will help better cook the bacon and almond base! Experiment and enjoy! Keep in mind though that these are extremely tasty…. bake with caution and possibly a gym membership in hand.

-Enjoy!

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PDF —————————-> Breakfast Bacon Cups<——————————–PDF

South Indian Lentil Cakes

This weekend I have been cooking up a whole new array of tasty treats. One dish, today’s, was supposed to be an experiment but actually turned out extremely well! Not only is this tasty, but a simple dish to add a little indian flavour to any meal.  Traditionally this dish is served with raita, a spiced yogurt dip/sauce. In my opinion these lentil cakes taste great as is!

One trick to making these cakes is using a muffin wrapper! I used a silicone based muffin wrap and packed the bottom with the mix. After ensuring it was well patted down to about 1/2 inch thickness, i easily flipped the patty onto the skillet for frying. I would recommend only doing 2-3 a time in your skillet to avoid crowding and possibly breaking apart the cakes by accident.

**For those on SCD double up on the lentils and leave out the mung beans to ensure it stays true to your diet**

Enjoy!

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PDF ———————–> South Indian Lentil Cakes <————————-PDF