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Paleo, gluten and dairy-free

Written By Stephanie Raymond ~ source: “Cooking with Diabetes Superfoods“, alive Australia #21, Spring 2014

Serves 8

Grilled Salmon KebabsThis easy-to-prepare dinner pair’s coleslaw made from heart-healthy avocado with equally heart-healthy salmon. In addition to being rich in omega-3s, salmon is one of the few dietary sources of vitamin D. Danish researchers have found an association between low levels of this sunshine vitamin and an increased risk of death from any cause, including heart and kidney disease, in type 2 diabetics.

Grilled Salmon Kebabs

750 g wild salmon fillets, deboned, skinned, cut into chunks
2 zucchinis, sliced 1/2 in (1.25 cm) thick
1 brown onion, cut into chunks
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
1 tsp (5 ml) dried rosemary
1 tsp (5 ml) dried sage
16 wooden or bamboo skewers

Avocado Coleslaw

2 cups (500 ml) shredded green cabbage
2 cups (500 ml) shredded red cabbage
1/2 cup (125 ml) grated carrot
2 spring onions, finely chopped
1 ripe avocado, pitted and chopped into chunks
1/4 cup (60 ml) lemon juice
3 tsp (15 ml) grated ginger

To prepare kebabs, place salmon, zucchini and onion in bowl.

In second bowl, whisk together olive oil, lemon juice, rosemary and sage. Pour mixture over salmon and vegetables. Toss together and allow marinating in refrigerator for 10 to 15 minutes.

Meanwhile, place skewers in water and soak for 10 to 15 minutes. Thread salmon, zucchini and onion pieces onto skewers, using 2 skewers per kebab.

Heat grill to medium-high heat. Place skewers on grill and cook for approximately 10 minutes, turning occasionally.

While kebabs are cooking, prepare coleslaw by placing cabbage, carrot and onion in large bowl. Toss together. Add avocado, lemon juice and ginger. Toss again until well combined. The avocado should coat the cabbage, giving the salad a creamy texture.

Serve coleslaw alongside kebabs.

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Courtesy of thegardengrazer.com

Vegan, gluten-free
Makes about 2-3 large salads

bbqchickpea450Ingredients
15 oz. can chickpeas
2/3 cup BBQ sauce
1 large head romaine
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrots
2-3 green onions

{For the avocado ranch dressing}
1 avocado
1 cup almond or soy milk (plain, unsweetened)
3 Tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic (I use 2)
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Salt to taste
Optional: fresh chives are amazing if you can find them!

Directions
Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Notes:
If storing leftovers, it’s best if the dressing, chickpeas, and salad are stored separately. Unless you dig soggy salads – no judgement! 😉
The leftover dressing stores for about 3 days in an airtight container in the fridge. (Yay veggie dip!)
This is a great make-ahead meal! Make the dressing and salad up to a day ahead of time, store separately, and just simmer the chickpeas in BBQ when you’re ready to assemble.

Ballygiblin's

Ballygiblin’s

Thank you Ballygiblin’s for sourcing local food, wild caught fish and other tasty ingredients.

Ballygiblin’s takes pride in striving to follow the 100-mile principle by serving local food purchased at Farmer’s Markets whenever possible and they deliver! The food is always fresh, well prepared and served joyfully and professionally. They offer vegetarian and gluten-free options and are happy to accommodate individual dietary requirements and allergies. There is something for everyone on their menu and they even sell their home-made sauces so you can enjoy them at home. The atmosphere is lovely and the local art is beautifully displayed.

In short, this is a must try and well worth the drive.

It’s called Voila Gluten-Free Bakeree and it’s in the small strip mall beside the Metro at March Rd and Carling, right beside Wendy’s.Along with bread and other baked goods, they carry pizzas, pasta and soups.

Give them a try and tell them we sent you!

Contact: voilaglutenfreebakeree.com or 613-592-5959

Paleo Raisin Cookies (gluten free, grain free, dairy free & no refined sugar)

1/3 cup coconut flour
1/4 coconut oil, melted
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp salt
2  eggs
1/3 cup raisins
1/4 cup shredded coconut

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a medium bowl, whisk together all wet ingredients, then add dry ingredients (except raisins) and mix until uniform. Add raisins.
3. Using a heaping teaspoon, drop cookie dough onto baking sheet and flatten slightly. The cookie dough will not spread.
4. Bake for 12-14 minutes, until edges are golden brown. Allow to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.

Coconut Crisps

¾ cup chickpea flour (can also use romano bean flour)
1 tsp gluten free baking powder
½ tsp salt
½ cup coconut butter (can use butter if not dairy sensitive)
1/3-1/2 cup sucanat
1 egg (or equivalent  egg replacement)
2 tsp good quality vanilla
½ cup unsweetened dessicated coconut

In bowl, stir together flour, baking powder and salt.
In mixing bowl, cream together butter and sucanat.  Beat in egg and vanilla until light and fluffy.  Stir in dry ingredients and coconut.
Drop by spoon about 2 inches apart onto non-stick baking sheet.
Bake in 350°F oven for 8-10 minutes until golden brown.

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