Side Dish

Cheese-Free Basil Pesto over Spaghetti Squash

Posted by Dr. Lori Arnold

Untitled

Cheese-Free Basil Pesto over Spaghetti Squash

Gluten-Free, Dairy-Free, Sugar-Free, Vegan, Low Carb, Paleo-Friendly

 

Ingredients:          

1 cup fresh Organic Basil, tightly packed

1/3 cup fresh Organic Parsley

1-2 small cloves fresh Organic Garlic

½ cup Raw Pine Nuts

½ cup Cold-Pressed Organic Extra Virgin Olive Oil

¼ – ½ tsp. Himalayan Sea Salt, to taste

Fresh Ground Pepper, to taste

1 medium Spaghetti Squash

1-2 medium Roma Tomatoes, chopped

 

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Cut spaghetti squash length-wise down the middle and clean out “guts”. Place squash on baking pan, cut side down, and bake for 30-35 minutes.
  3. Place basil, parsley, garlic, pine nuts, and olive oil in a food processor and pulse until smooth consistency. Add salt and pepper to taste.
  4. When squash is done, remove from oven. Use a fork to “loosen” the strands so it looks like spaghetti noodles.
  5. In a medium bowl, combine squash noodles and pesto and mix. Garnish with tomatoes.
  6. Enjoy!

Gluten-Free Coconut Cauliflower Rice

Posted by Dr. Lori Arnold

10

Gluten-Free Coconut Cauliflower “Rice”

Gluten-Free, Dairy-Free, Sugar-Free, Low Carb, Vegan, Paleo

Ingredients

1 Head Cauliflower, cleaned, stem removed, chopped roughly

2 Tbsp Coconut Oil

¾ cup Organic Canned Coconut Milk (I prefer Natural Value Natural Coconut Milk)

½ cup Unsweetened Coconut, finely shredded

Pinch of Himalayan Sea Salt

Instructions

  1. Add chopped cauliflower to a food processor and pulse until the cauliflower is “rice” consistency.
  2. On medium heat, add coconut oil and cauliflower to a medium pot. Mix well.
  3. Add coconut milk with a pinch of salt and mix well.
  4. Cook over medium heat for 10-12 minutes, stirring occasionally. Cook cauliflower until soft.
  5. Once cauliflower is soft, add shredded coconut and stir until well blended in the pot, and reduce heat to warm.
  6. Serve immediately.
  7. TIP: I like to serve this side with a flaky white fish like mahi mahi or halibut. Use this “rice” in any recipe that calls for a side of coconut sticky rice. If you want a little “sweeter” rice, add 1 tsp of Erythritol or a packet of Stevia, to taste.

Traditional Polish Pierogi Recipe Part II, “How To”

Posted by Dr. Lori Arnold

Part 2:  Traditional Polish Pierogie Recipe – Cooking with Dr. Lori

Part 2 is the conclusion of the Traditional Polish Pierogie Recipe.  When you follow the recipe, as it is written, it will come out beautifully and your guests will be impressed with your culinary skills!

Enjoy my tradition on your next holiday!


Traditional Polish Pierogi Recipe, Part I: WARNING- Not THAT Healthy, but YUMMY!

Posted by Dr. Lori Arnold

Part 1:  Traditional Polish Pierogie Recipe with Dr. Lori

One of my most favorite and treasured family traditions, and best holiday memories, is having Pierogies and Borscht on Christmas Eve.  Our family would go to Christmas Eve vigil mass and come home to the smell of borscht and carmelized onions from the pierogies Mom had spent days preparing for our feast.  We would even have contests to see who could eat the most.  Her specialty was sauerkraut, potato and cheese.  She would boil them, fry them in butter with carmelized onions, and put them in the oven to crisp up.  Later we would would eat them with either sweet cream, or my preference, sour cream.

Being gluten-intolerant I was trying to experiment with other types of flour to make these gluten free so I could enjoy them without the stomach distress later, but I quickly found that rice flour does not work and I had to throw the whole batch away!  Don’t experiment with a recipe on the day of the holiday… in this case it was Christmas Day!

In this 2-part video I will show you how to make perfect pierogie dough, the traditional way.  Then, come back in Part 2 for the conclusion of this recipe!