Category Archives: Food

Romesco Sauce

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Recipe Week – Day 2, Romesco Sauce

Romesco sauce is a great alternative sauce instead of your traditional tomato-based sauces.  And since some cannot handle nightshade vegetables, this recipe works well for them.  The taste has a little kick to it and the smoked paprika gives it a distinct flavor while still staying versatile in many stir fry dishes.

romesco sauce

Romesco sauce

shrimp- chorizo with prosciutto white fish romesco sauce

Romesco sauce used on prosciutto wrapped fish.

 

Ingredients

  • 1/3 cup toasted almonds
  • 2-4 garlic cloves
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/2 cup coarsely chopped drained bottled roasted red peppers or piquillo peppers
  • 1 teaspoon smoked paprika
  • 2 tbsp red wine vinegar
  • 1 tsp sherry vinegar glaze (optional)
  • 1/4 cup extra-virgin olive oil

Directions

Finely grind the almonds, garlic, red pepper flakes in a food processor.  Add roasted peppers, vinegar, and salt (as needed up to 1/2 tsp) and then puree, adding olive oil as it processes.  Season with black pepper.

Want more?  Click here for more of my autoimmune food recipes.

Ceviche

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Recipe Week – Day 1, Ceviche

Welcome to recipe week.  For the next 5 days, I will showcase a recipe each day that I use within my strict autoimmune diet.  Almost every dish includes some time of protein / meat.  However, these meals are flexible enough to go meatless.  For the ceviche, if you have an issue with sugar, try one mango instead of two.

ceviche grouper

Ingredients

  • 2 lbs Grouper or another white fish uncooked
  • 1 cup lime juice
  • 1 cup orange juice
  • 1/2 cup cilantro
  • 4-5 green onions
  • 2 serrano chilies or 1 jalapeno chili
  • 2 mangos
  • salt and pepper
  • 1 tbsp olive oil
  • lime zest

Directions

Mix grouper, lime and orange juice, chilies, and zest of 1 lime together in a large bowl.  Let sit for 30 minutes.

Strain juices and reserve 1/2, toss in cilantro, mango, green onions, add salt and pepper to taste along with the olive oil.

Want more?  Click here for more of my autoimmune food recipes.

Autoimmune Recipe – Turkey Rice Soup with Grilled Fish Salad

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Turkey Rice Soup with Grilled Fish Salad

Here’s a great autoimmune recipe that works well with those that have an autoimmune disease (especially gut-related).  The turkey and the rice can be substituted or removed in the turkey rice soup and you can use just about any type of white fish in the grilled fish salad (my favorites are cod, grouper, and corvina).

turkey soup and grilled fish salad

Turkey Rice Soup

Brown Rice Recipe (Takes 1-hour to complete)

  • 1 Cup gluten-free organic brown rice
  • 1 Tbsp (or more) minced garlic or chop up garlic cloves
  • Chop up 1/8 yellow onion
  • 2 Tbsp coconut oil
  • Ground Pepper
  • 2 Cups Water

On medium heat, add coconut oil, onions, and ground pepper.  Let it fry up for 2-3 minutes (onions soft and/or translucent), add in garlic for another minute. Add in rice & water, cover until it boils.  Reduce heat to low, uncover & stir, cover again for 50 minutes.

Turkey Soup (Takes 1-hour to complete)

  • 2 Tbsp coconut oil
  • 1 bunch celery
  • 2 cups sweet onion
  • 1 1/2 Serrano Pepper or 1 Jalapeno removing some seeds
  • 6 Cups Water
  • 5-7 carrots
  • 2 bay leaves
  • 1 bunch curly / Italian parsley
  • 4-5 cups cooked turkey
  • 1 cup of coconut or almond milk (if you can handle dairy, use cream)
  • 1/2 cup corn
  • 1 cup peas
  • 5 minced garlic cloves
  • Sea Salt to taste

Chop up the carrots, celery, onion, parsley, turkey, and garlic and set aside.  Add in the oil, saute the celery & onion with pepper & Serrano / Jalapeno for 5-7 minutes.  Bring water to a boil, add in bay leaves, carrots, garlic, parsley and meat and simmer for 15-20 minutes.  Add in coconut milk, corn, peas and (Optional) veggies like Swiss Chard, Kale, and/or Spinach and simmer for another 15 minutes..  Combine cooked rice and enjoy!

Grilled Fish Salad

This recipe comes from Whole Foods.  You can substitute the vinaigrette on the fish for other herb-based vinaigrettes out there.  My choice is a local raw vegan organic like this one.

  • 1 pound white fish (I used Cod)
  • Coconut oil (Brush on fish)
  • 6 tablespoons prepared red wine vinaigrette
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon cracked black pepper
  • 5 cups baby spinach leaves
  • 1 large tomato, cut into wedges
  • 1/4 red onion, thinly sliced
  • 1/3 cup chopped pitted Niçoise or Kalamata olives
  • 2 1/2 tablespoons drained capers

Prepare a grill for high heat cooking and oil grill grates. Brush swordfish with 1 tablespoon of the vinaigrette and sprinkle with the fennel, salt and pepper. Let sit for a few minutes and then brush / add on the coconut oil to reduce sticking to grill.  Grill the fish, turning it once  until nicely browned (with grill marks) and just opaque in the center, 8 to 9 minutes.

Toss spinach, tomato and red onion with the remaining vinaigrette and mound the mixture on a platter. Scatter with olives and capers. Cut the fish into chunks, arrange it on top of the salad and serve.