Toad in the Hole

Heat oven to 400°

Whirl batter in a blender:

2 cups milk

3 eggs

1.5 tsp salt

2 or little less cup flour

Add a light olive oil to pans and add meat (sausage or meatballs).  Put in oven for 10 minutes.  The pans, oil and meat must be VERY hot.  Remove pans and quickly pour in batter and return to oven.  Cook until puffed and brown.  Approximately 15 minutes.   Enjoy!

From The Fat-Resistance Diet:

2 cups romaine lettuce

1 tomato, chopped

1 cucumber, chopped

½ red onion, diced

¼ cup black olives

2 teaspoons olive oil

Juice of ½ lemon

¼ cup crumbled feta cheese

1 tablespoon fresh thyme or ¼ teaspoon dried thyme

¼ teaspoon salt

In salad bowl, toss lettuce, tomato, cucumber, onion, and olives. In a cup, whisk together the extra virgin olive oil and lemon juice and pour over the salad when you are rady to eat. Spread the feta cheese over the top. Sprinkle with the thyme and salt. Serves 2.

I usually double this recipe for our family, and add chopped peppercinis from a jar.  I’m sure the pepperchinis aren’t good for us (for some reason) but they sure add a nice kick to this salad!!

Herbs and spices that compliment green beans include dill, mint, basil, sage, thyme, summer savory, garlic, onions and dry mustard.

Steamed Green Beans with Lemony Vinaigrette

Lemony Vinaigrette

• 1 tablespoon fresh parsley, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons fat-free yogurt
• 1 tablespoon chives or green onion with green top, finely chopped
• 1/4 teaspoon each, salt and black pepper
• 1/2 cup canola oil or safflower oil

In a small bowl combine parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.

Steamed Green Beans

• 1 pound fresh green beans, leave whole
• 1/2 cup red pepper, cut into julienne strips

Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

http://www.urbanext.uiuc.edu/veggies/beans1.html

Difficulty: Easy
Makes 4 servings

Ingredients:

For corn salsa:

• 1 Tablespoon vegetable or canola oil
• 1 Tablespoon butter
• 3 ears corn on the cob, kernels cut from cob
• 4 scallions, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh salsa
• Kosher salt to taste

For steak:

• 4 New York or Rib Eye steaks, trimmed of fat
• Kosher salt
• Fresh ground pepper
• 1 Tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon brown sugar
• 1/4 cup chopped fresh cilantro

Directions:

Prepare a grill.

For corn salsa:
Add oil and butter to a medium skillet over medium-high heat. Add corn, red pepper and onions and saute for 2 minutes. Add garlic and salsa and season to taste with salt and pepper. Continue to saute for 2-3 minutes or until the vegetables are softened and the corn begins to turn a golden color. Remove from heat.

In a small bowl combine salt, pepper, chili powder, cumin and sugar. Sprinkle spice mixture over both sides of steaks.

Grill steaks over high flames for gas grill or hot coals for charcoal grill for about 5 minutes per side for medium-rare.
Re-warm corn salsa.
Remove steaks from grill and transfer to serving plates. Spoon warm corn salsa over part of and next to steaks. Garnish with cilantro. Serve immediately.

See Glutenfreeda.com for more!

I use romaine leaves from the package of romaine hearts we buy at Costco.

Portion Size: Eat 0.5 servings from each recipe below.

Tuna Salad Lettuce Wraps Ingredients: > 2 tbsp celery > 1 tbsp flaxseed oil > 1 head iceberg lettuce > 2 tbsp onions > 1 can albacore tuna > 2 tbsp carrots > 1 tbsp mayonnaise Preparation Instructions: Prep: Finely dice celery, carrots and onion. Combine all ingredients and serve wrapped in lettuce leaves Serving Size: Serves 2 – Eat 0.5 Servings Phase: Phase 1, Phase 2, Phase

Recipe Cards

Portion Size: Eat 1.3 servings from each recipe below.

Chicken Cheddar Cobb Salad Ingredients: > 1 bibb lettuce > 1 cup olive oil > 2 oz cheddar cheese > 2 hard-boiled egss > 1 tomatoes > 2 tbsp lemon juice > 6 oz grilled chicken > 1 Herbamare Seasoning > 1 cup sour cream > 1 tbsp flaxseed oil > 1 avocado > 1 tsp dijon Mustard Preparation Instructions: Prep: Chop tomatoes. Peel and slice avocado. Grate cheese. Slice eggs and chicken. Chop lettuce. Toss together salad ingredients. To make dressing: Combine Olive Oil, flaxseed, lemon juice, Dijon, sour cream and Herbamare and whisk. Toss salad in dressing and serve. Serving Size: Serves 2 – Eat 1.25 Servings Phase: Phase 1, Phase 2, Phase

6 tsps sugar

3 tsps baking powder

1 tsp baking soda

1 tsp sea salt

4 eggs

6 tablespoons canola oil

3 to 3 1/2 cups milk or water

I dump all these ingredients together (i hate that whole “dirty two bowls” thing) and mix with a whisk.  I let the batter sit while my cast iron pan heats up.  I go back and forth oiling the grill with butter or my olive-oil sprayer, and make smallish 4-inch pancakes.

Super yummy. 

2 cups sorghum flour

2 heaping cups tapioca flour (not homeground, I found this stuff for dirt cheap at an Asian market)

2 1/4 cups cornstarch (one of those nifty cans)

1/2 cup arrowroot

4 tsps (one was heaping) xantham gum

Used this flour to make chocolate chip cookies — yum!!!

1 head romaine lettuce, chopped (I used 2 romaine hearts)

1/2 cup celery

1/2 cup red bell pepper (orange was on sale)

1/2 cup green onions, chopped

2 egg, hard-boiled, peeled and quartered (I boiled 5 eggs and cut them in eighths)

1 cup turkey ham, chopped (I used regular ham)

1 cup boneless, skinless turkey breast, chopped (I used lunch meat)

2 tablespoons Romano cheese, grated (I used about 1/4 cup parmesan cheese)

Dressing:

1 cup low-fat mayo (I used regular)

1/2 teaspoon garlic powder

1/2 teaspoon curry powder

1 tablespoon brown sugar

In a 13×9 inch baking dish, layer half of the romaine lettuce.  Follow with a layer of celery, bell pepper, green onions, and egg, and then a layer of ham and turkey.  Follow that with the remaining romaine.

In a small bowl, whisk ogether teh dressing ingredients.  Now spread this mixture evenly over the top of the salad and sprinkle with Romano cheese.  Carefully cover and refrigerate until ready to serve.