Summer is the season of buying ridiculous amounts of fresh fruit from farmstands and roadside sellers. What to do with it all once you get home though, especially if you’re not into canning? With most fruits available frozen year round, it seems almost a waste to freeze or cook those precious fresh berries. A healthy […]Continue Reading... No Comments.
A big thank you to Jackie from our Facebook community for sharing this fantastic veggie dish from Against All Grain! Ingredients: 4 medium zucchini, peeled and sliced into thin noodles 1 cup asparagus pieces 2 tablespoons virgin olive oil 8 ounces crimini mushrooms, roughly chopped 2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) […]Continue Reading... No Comments.
This is a really easy grain free version of banana bread from Deliciously Organic, that comes out consistently and isn’t crumbly or full of starches like many grain/gluten free baked goods. I’ve made it several times now, both in one large loaf and in mini-loaf pans. This recipe would also work well for muffins, just […]Continue Reading... No Comments.
Perfect for those reducing the wheat in their diet and super fast to throw together. The boys in my family gave these a B grade, but I ate pretty much them all myself. I give them an A! From Jaime Reid’s Kitchen Ingredients: 2 ½ cups almond flour 1 tsp. baking soda 1/2 to 1 […]Continue Reading... No Comments.
This is a really flavorful soup that comes together easily, especially since lentils don’t take nearly as long to cook as many other dried legumes. The inspiration came from the blog Delicious Obsessions, but I made quite a few alterations when I made it to give it more flavor, reduce the liquid and I found […]Continue Reading... No Comments.
My favorite way to serve salmon. I think this is the quintessential Northwest recipe. It contains OUR trinity of wild mushrooms, hazelnuts, and raspberries. Fancy and easy!Directions: 1 whole salmon, cut into two filets 1 small shallot, finely chopped 6 T. butter 8 oz. mixed wild mushrooms 1 cup hazelnuts 1/2 t. thyme freshly grated […]Continue Reading... No Comments.
I’m not convinced you need a reason to make this dish, it is so good. Seafood, especially shellfish, is a really good source of B vitamins and other trace minerals that can be hard to find in a standard diet otherwise. Be sure to choose wild caught over farmed for the best quality, although frozen […]Continue Reading... No Comments.
Since most of us here at Dinner Intervention are not original recipe creators, we always strive to give credit for the great ones we find, even if we end up changing them up a bit to suit our own needs. Unfortunately, that’s sometimes hard to do when we come across some gems in random places, […]Continue Reading... No Comments.
A great big thank you to Jackie from our Facebook community for sharing this tasty recipe from The Clothes Make the Girl! Ingredients: (for the salad) 1 head raw cauliflower 1/2 tablespoon coconut oil, melted 2 seedless cucumbers 4 ripe tomatoes 4 cups curly parsley leaves (about 2 bunches) 1 cup fresh mint leaves […]Continue Reading... No Comments.
For anyone cutting out or back on wheat or gluten, these tasty morsels are easy, chock full of healthy fats and fat soluble vitamins, and delicious to boot. Sweeten to taste and feel free to experiment with different fruits (banana nut, strawberry, raspberry?). Thanks to one of my favorite Real Food bloggers, Cheeseslave (don’t you […]Continue Reading... No Comments.
Jame and Kim from our Facebook community recommend these little babies from Edible Perspective. Almond Chocolate Chia Bites inspired by Chia Brownie Bites [yields ~18-20 bites] 1c chia flour 10 medjool dates 2.5T unrefined coconut oil, softened 6T unsweetened cocoa powder 1T chia seeds [optional] 2T unsweetened coconut [optional] 1/2t vanilla extract 1/4t + 1/8t almond extract 1/4t […]Continue Reading... No Comments.