Orange Creme Smoothie #SpringSweetsWeek

Rich, thick and delicious this citrus smoothie is the perfect, nutritious way to start your day.

We are still celebrating Spring Sweets Week.  Please join us........

Spring Greens Pasta for #FantasticalFoodFight

This pasta dish featuring asparagus along with other spring greens and flavored with lemon and mint  is the perfect Springtime Meatless Monday meal.

Happy First Day of Spring!!  We are celebrating the quintessential Spring vegetable, Asparagus, during out Fantastical Food Fight today.

Black Bean Soup in an Instant (pot) #SoupSaturdaySwappers

Today's Soup Saturday Swappers is being hosted by my friend, Amy, of Amy's Cooking Adventures.  Amy asked us to share Quick Weeknight Soup recipes.  Soups that would make a perfect meal for a family, like hers, that come September head back to school and work.  Amy is starting a new position this year, in the school where she works, as the librarian.  Congratulations Amy!!

Now you can see why she needs something that is quick, delicious and nutritious to feed her boys when they all get home after a long day.  The gang over at Soup Saturday Swappers was thrilled to help her out.  You will find all of our great recipes linked up at the bottom of this post.

Soup Saturday Swappers is a great group of foodies that gather on the 3rd Saturday of each month and share recipes based on a theme chosen by one of our members.  We love welcoming new people and if you want to join in the fun please leave a message in the comment section of this post.

I celebrated my birthday last month and got an Instant Pot that I had been asking for from my husband and sous chef, Frank.  This soup was the first thing that I made in my new pot.  I have never cooked in a pressure cooker before so I wasn't sure that bean soup in 7 minutes was really going to work.

Since it was the first foray into the realm of Instant Pot Cooking, I used a recipe from the cookbook included with the pot and followed it exactly.

While this soup cooks in 7 minutes you must still allow 10-15 minutes for the pot to heat to cooking temperature and then 15-20 minutes after the cooking for the pressure to dissipate. That being said you still have a delicious, hearty and healthy soup for your family in less than an hour, start to finish. That is pretty outstanding.

This soup was a little looser than I like my bean soup to be but the flavor was amazing.  I think I will reduce the amount of vegetable broth by 1/2 a cup each time until the soup is the consistency I prefer.

The seasoning was perfect.  I used chili powder instead of chipotle powder(using 1/2 t. instead of a 1/4 t.)  and fresh oregano.  A little salt before serving and it was perfect.

I added cheese to Frank's bowl and would have added a dollop of sour cream had I had any in the house.  Keep in mind, however, that this renders it no longer vegan nor FMD friendly.

I had mine sans cheese as I was still on the Fast Metabolism eating plan when I made this.  It was a perfect meal to work into the plan. I only needed to include a fruit serving for a perfect lunch or dinner on Phase 3.

Black Bean Soup in an Instant Pot

very slightly adapted from Instant Pot (Jill Nussinow)

1 1/2 cups dry black beans (soaked overnight)

1 T. olive oil

1 onion, coarsely chopped

3 cloves garlic, minced

1 T. cumin

1/2 t. chili powder

6 c. vegetable broth

1 bay leaf

2 T. fresh oregano (or 2 t. dried)

salt to taste

Drain the soaking liquid from the beans.  Set aside.  Set the Instant Pot to Sauté setting and add the oil to heat.  Add the onion and garlic. Cook and stir until onions are translucent and the mixture is fragrant. Stir in the cumin and chili powder.

Add the beans, broth, bay leaf and oregano.  Seal the pot and switch to soup setting for 7 minutes. When cooking time is done, allow the pressure to come down without using the release valve. This takes 15-20 minutes.

When pressure is dissipated, carefully remove the lid, facing away from you.  Using an immersion blender, puree the soup to your desired consistency.  Taste and season with salt as needed.  Print Recipe

More Quick Weeknight Soups

An InLinkz Link-up

Rustic and Red #WinePW

Gwendolyn of Wine Predator is hosting our Wine Pairing Weekend this month.  Gwendolyn invited us to explore the world of Portuguese wines and cuisine. You can find that post here along with information on how to join us for chat on twitter today and how to join us in future months.

I don't know too much about Portugal. I think perhaps Christopher Columbus was Portuguese.  Emeril Lagasse's mother was from Portugal and they are famous for Port wine, which I don't really care for too much.

I didn't even know that they had any other wines than Port so I wasn't really too interested until I read the invitation post.  Gwen was sent to Portugal for work and fell in love with the culture, cuisine and, most especially, the wine.  She found that the reason we haven't heard of Portuguese wines up until now is because they were drinking it all themselves.  Evidently, Portuguese winemakers are hoarders LOL.

Shortly after the invitation I was in Costco when, lo and behold, I spied this bottle of wine from Portugal.  It scored a 91 with Wine Enthusiast.  It was reasonably priced. It was a red blend. It was the only bottle from Portugal that was not a Port in the store. All very good reasons to buy it.

Now that I had the wine, I just needed the food.  I began researching Portuguese recipes and learned that Portugal is in the Mediterranean and this is reflected in their cooking.  No wonder Gwen loved the food.  Who doesn't love Mediterranean cuisine?!  It is the best.

I found this recipe for a Kale and White Bean Stew from Food and Wine.  Providence, once again, was smiling upon me.  I had all the ingredients on hand except for the sausage but then, it was Meatless Monday, so I just omitted it.  I also used a combination of baby kale and baby spinach because I had a little of each left in my refrigerator. 

This recipe also fit into the FMD eating plan for Phase 1 and Phase 3. Phase 1 would require the deletion of the olive oil in step 1. You can soften the onion in a little water with similar results.

I reduced the recipe to only serve two instead of four but then was kicking myself because it was so delicious I would have loved leftovers the next day for lunch. Fortunately, this stew takes only about 10 minutes from start to finish if using baby kale as I did.  It would take a few minutes longer using mature kale as you would want to simmer it until tender.

You know what I loved almost as much as this easy, peasy and delicious recipe?  The wine!!  It was dry with a touch of oak.  Fruity and smooth, it paired nicely with the dinner but I also enjoyed it after dinner, by itself.

Thanks so much Gwen for choosing this area.  I had fun exploring the foods and wine and will definitely be keeping my eyes open for more bottles from Portugal.

Rustic White Bean Stew

adapted from Food & Wine

1 T. olive oil

1/2 sweet onion, diced

2 garlic cloves, minced

5 oz. baby kale, baby spinach or a mixture of both

1 (15 oz) can diced tomatoes

salt and pepper to taste

1 (15 oz) can Great Northern Beans

Heat the olive oil in a pot over med high heat.  Add the onions and cook until softened and fragrant.  Add the garlic and greens, cook until wilted, two to three minutes.  Add the tomatoes with the juices and season with salt and pepper.  Cook for a few minutes until some of the liquid evaporates.  Add the beans, heat through and serve. Print Recipe

Let's see what the others are sharing

There is so much more to PORTUGAL than PORT Wine!

Discover our stories about Portugal this Saturday, September 9th when, by 8am PST, the Wine Pairing Weekend crew will publish posts about Portuguese wine and then head to twitter to share our choices and tell the stories behind them (hashtag = #WinePW).

Food and travel are always a part of the chat, so join us for all the doors that Portuguese wine can open. And we'd love to have participation from people who live in Portugal too!

This month, the Wine Pairing Weekend crew includes:

Gingered Shrimp and Veggie Bowl #FishFridayFoodies #BacktoSchoolRecipes

Happy Fish Friday everyone. Sue of Palatable Pasttime has invited us all to share "Buddha Bowls" this month.   Sue describes Buddha Bowls as healthy one bowl meals with protein, grains and vegetables.  Of course, since this is Fish Friday Foodies, our protein will include Fish and or Seafood today.

Fish and seafood does not have to be deep fried or drenched in butter to be delicious.  One bowl meals are perfect for showcasing a colorful and appetizing meal.

This recipe takes shrimp which is low in fat and calories and high in protein and serves it up with tons of colorful, crisp vegetables and whole grain brown rice.

Seasoned with ginger which is a health powerhouse aiding in digestion, keeping blood sugar and blood pressure in check and protecting the brain among other things.

Cooked in sesame oil and sprinkled with sesame seeds this dish also helps prevent diabetes and cancer.

All of these things are amazing in and of themselves but then add in the fact that it is mouth wateringly delicious and you are completely awe struck by this dish that is quick enough for a weeknight and fancy enough for company.

The fact that it is so quick and easy makes this a perfect Back to School recipe and on the off chance that there are leftovers they will be perfect in a lunchbox.  A quick zap in the microwave and you have a nutritious, healthy, warm lunch to see you through the rest of the day.

Today is the last day we are sharing our favorite recipes for healthy breakfasts, great lunches, sweet treats and delightful dinners to get us all through the busy weeks coming up when the kids are back to the old grind.

This party was hosted by Cindy of Feeding Big and there have been marvelous recipes being shared.  Find them all by following #BacktoSchoolRecipes on your favorite social media platform.  You will find today's entries below my recipe.

Don't forget to stop by the other Recipe Makeover Posts for more great healthy and nutritious recipes.

Gingered Shrimp and Veggie Stir Fry

adapted from The Fast Metabolism Diet Cookbook

2 T. sesame oil

1 lb. shrimp, cleaned and deveined

1 yellow squash, halved lengthwise and cut into half moons

8 oz, asst. wild mushrooms

1 small head bok choy, chopped

5 stalks asparagus, woody ends snapped off , cut into 1" pieces

1/2 c. chopped tomatoes

2 T. coconut aminos

1 T. minced ginger

1/4 c. toasted sesame seeds

2 t. sea salt herb mix

pinch of red pepper flakes

2 c. cooked brown rice

Heat 1 T. of the oil in a wok over med high heat.  Add the shrimp and cook, stirring for about 4-5 minutes, until pink.  Remove to a plate and set aside.

Stir together the coconut aminos, ginger, sea salt and red pepper in a small bowl.  Set aside.

Add another tablespoon of oil to the wok.  When heated, add the squash, mushrooms, bok choy and asparagus.  Cook and stir for 5 or 6 minutes, until vegetables are slightly tender.

Add the tomatoes and the reserved aminos mixture.  Cook and stir for a few minutes.  Return the shrimp to the wok along with the sesame seeds.  Cook and stir until heated through.

Place 1/2 c. of brown rice in one side of 4 shallow bowls.  Place 1/4 of the Gingered Shrimp Stir Fry alongside the rice in each bowl and serve.  Print Recipe

More Buddha Bowls

An InLinkz Link-up

More Back to School Recipes

• Banh Mi by Culinary Adventures with Camilla 
• Cinnamon Pecan Bars by Family Around the Table 
• Gingered Shrimp and Veggie Bowl by A Day In The Life on The Farm 
• Ham and Cheese Rolls by Cooking With Carlee 
• Whole Wheat Olive Oil Crackers by Caroline's Cooking

Beet and Carrot Smoothie to Finish Up #RecipeMakeover Week

Today is the final day of this wonderful #RecipeMakeover event hosted by the lovely ladies over at ThePinterTest Kitchen.  It is also the last day to enter to win the fabulous gifts being offered by our gracious and generous sponsors.  You can learn all about our sponsors and enter the drawing by going over to my Welcome Post.

One of our sponsors, Barleans, sent me a wonderful package of their Digestive Blend, chock full of flax, chia, coconut, pumpkin and quinoa.  Perfect for sprinkling on salads, yogurt and oatmeal.  You can add it to your baked goods for an extra nutritious punch.  I decided to add it to this smoothie, perfect for grabbing as you head out the door to work.

The recipe I am sharing is perfect for smoothies for two.  You can always halve the recipe if you are not forcing having your husband eat healthier along with you.

I had some leftover beets that I had roasted for a salad (that recipe will be coming shortly)  and some leftover carrots from a package of frozen that I had heated up for dinner the night before.  I added in a crispy and sweet apple and some apple juice so no additional sweetener was required. 

I topped this with 4 tablespoons of the Barleans Digestive Blend and a cup of ice and set my heavy duty blender to puree.

I thought the earthy goodness of this smoothie might be too sophisticated for young palates but to my surprise the Little Angel Face loved it!  I was happy to share this nutritious, delicious breakfast with her.  Thanks Barleans! 

Thank you Allison and the other ladies of The PinterTest Kitchen for all of your hard work putting together this wonderful event.

Beet and Carrot Smoothie

makes 2 servings

2 c. roasted beets and carrot mixture

1 c. apple juice

1  apple, cored

4 T. Barleans Digestive Blend, if desired

1 cup ice

Place all ingredients into a heavy duty blender in the order listed and puree until smooth.  Print Recipe

Let's see what the others are sharing on this final day

An InLinkz Link-up

Shaved Asparagus Salad for #SundaySupper

Our host for this edition of Sunday Supper is Anne of Simple and Savory.  Anne chose a theme of Easy Spring recipes.  Perfect, if you ask me.  I get so excited when Spring begins to spring.  I love all the fresh, bright flavors that we have been denied all winter while trying to eat locally and seasonally.

Asparagus is one of my all time favorite veggies.  We eat it at least once or twice a week while it is in season.  Frank is not as huge a fan as I.  He will eat a few stalks but the rest? Mine, all mine....I live in Asparagus heaven during the Spring.

I got the idea for this recipe from the cookbook by Kurt Beecher Dammier called Pure Food.  I adapted pretty much the entire recipe but wanted to acknowledge him as I wouldn't have thought to make this salad without drooling over the photo of his while thumbing through the cookbook.

I used a base of baby spinach to showcase the shaved asparagus.  Leaving the asparagus raw lends a touch of sweetness to the salad that is a pleasant surprise.  The carrot lends a touch of color and Macadamia nuts add richness and crunch.

This salad is perfect for your Easter Brunch or Dinner.

Shaved Asparagus Salad

inspired by Pure Food

2 T. extra virgin olive oil

2 T. Sicilian Lemon White Balsamic Vinegar

salt and pepper to taste

1 1/2 lbs. asparagus

2 c. baby spinach leaves

2 green onions, white and light greens

1 small carrot, peeled

1 oz. Macadamia nuts, coarsely chopped

Place the olive oil, vinegar, salt and pepper in a small jar with a lid.  Shake vigorously to combine. 

Snap off the tough end of the asparagus and discard.  Hold the asparagus by the tips and, using a peeler, shave into long strips.  Reserve the tips.

Slice the green onions in half lengthwise and roughly chop.  Using the peeler shave the carrot into strips.

Place the spinach, asparagus, carrot, green onions and nuts into a large bowl.  Pour the dressing over the greens and toss to coat.  Arrange on a platter and serve.  Print Recipe

More Healthy Spring Recipes

Breakfast

• Broccoli and Asparagus Frittata by A Mind "Full" Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee's Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sopa Ranchera #SoupSaturdaySwappers

Somebody please tell me that I am not the only one who writes posts in their minds and thinks they have really written it. I cannot tell you how many times I go to my drafts looking for a post that only exists in my mind.  I could've sworn that I wrote this post out and was only awaiting the photos but, alas, such was not the case.

This post is part of the Soup Saturday Swappers group I began in January.  It has been fun and it is getting better each month.  I hosted the first month with Healthy Soup Options and posted the elegant Fennel Crab Bisque.  Last month, our friend Kathy of A Spoonful of Thyme, invited us to Go International and I shared an Italian Stracciattella.

We are going International this month as well, but to a specific country.  Karen of Karen's Kitchen Stories has sent us all to Mexico asking that we make a Mexican Soup or a Soup inspired by Mexican Flavors.  Put me in coach!!  I absolutely adore Mexican food.

The soup I am sharing today is from Rick Bayless's Mexican Kitchen.  I love Rick Bayless and I cannot wait for another opportunity to go to his restaurant in Chicago the next time I am there.

This soup is easy, comforting and delicious. It is also FMD friendly during Phase 3, if you are following that eating plan. I made it up and served it to friends for lunch along with a salad and some easy peasy nachos that I will be sharing with you later this month.

Are you a blogger interested in joining our group?  We would love to have you.  Next month's theme is Root Vegetables.  Just leave a comment on this post with your blog name and email and I will send you an invitation.  Meanwhile, check out our Facebook page and Pinterest board.

Make sure you stop by and see all the other fabulous Mexican soups being shared today following my recipe.

Sopa Ranchera

adapted from Rick Bayless's Mexican Kitchen

3 qts. chicken stock

1 lg. head garlic, unpeeled and cut in half crosswise

2 jalapenos, stemmed, seeded and thinly sliced in lengthwise strips

1/2 sweet onion, diced

2 lg. ripe tomatoes, cored, seeded and diced

salt and pepper to taste

3/4 c. chopped fresh cilantro

2 c. coarsely shredded cooked chicken 

2 avocados, peeled, pitted and diced

Place stock into a large soup pot along with the garlic. Bring to a boil.  Reduce heat and simmer, partially covered, for an hour or so, until reduced to about 7 cups.  Remove the garlic and discard.

While broth is simmering, add the onions and jalapenos.  Partially cover and cook for 7-10 minutes. Add the tomatoes, cilantro and chicken.  Cook until heated through 3-5 minutes.  Taste and season with salt and pepper if needed. 

Ladle into bowls and garnish with the avocado.  Print Recipe

Mas Sopas

An InLinkz Link-up

Slow Cooker Chicken and Sweet Potato Stew for #ImprovCookingChallenge

Improv Cooking Challenge is open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this Facebook group.  This  month's ingredients are Potatoes and Chives.

I am back on the FMD eating plan for the Lenten season and we are not allowed potatoes however we are allowed sweet potatoes 5 out of the 7 days a week so I figured that would work for this challenge.

I found this recipe in the Fast Metabolism Diet Cookbook and knew that it would be perfect for a busy day that was scheduled.  You know, one of those days when you leave the house a 8 am and don't return until 5 pm.  One of those days that I lived with for 30 years until I retired and that many of you still have to deal with daily. 

I  learned during those days that the slow cooker was my friend.  If you find yourself wondering what to serve for dinner on those busy days, this recipe is perfect.  Not only is it quick and easy to put together but it is healthy and nutritious as well.  It is made to be Phase 1 friendly but would make a great meal for Phase 3 as well.

I adapted this recipe slightly, I lessened the amount to make 4 servings instead of 6, I had some leftover cooked bacon that I crumbled and used so I did not brown the chicken breasts and lastly, I substituted chives for the scallions to meet the ingredients for today's challenge. I also found that I needed to add additional broth halfway through the cooking time so I am putting in additional at the beginning of the recipe.

Chicken and Sweet Potato Stew

slightly adapted from Fast Metabolism Diet Cookbook

5 slices cooked turkey bacon, crumbled

4 small chicken breasts (1 lb total)

3/4 c. organic chicken broth

2 T. minced chives

4 oz. sliced mushrooms

2 large sweet potatoes, cut into quarters

1 onion, diced

1/3 c. uncooked quinoa

1/4 c. red wine vinegar

2 garlic cloves, minced

sea salt and black pepper to taste

2 sprigs fresh thyme

Place bacon and chicken in the crockpot.  Season with salt and pepper. Add the chives, mushrooms, sweet potatoes, onion and quinoa.  Sprinkle with the garlic and pour in the vinegar and water.  Add the thyme sprigs and turn on low.  Cook for 6-8 hours.  Remove stems from thyme before serving. Garnish with additional chives. Print Recipe

More Potatoes and Chives inspired recipes

An InLinkz Link-up

#FMD Friendly Reuben Quesadillas #StPatrickDay

St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

Over the years I have shared many St. Pat's inspired recipes.  Corned Beef and Cabbage, of course, but also Baked Potato Soup, Individual Shamrock Cheesecakes, Irish Cream Cheesecake, Irish Root Soup, Beef and Red Ale Pie and a Cheddar Ale Cheese Spread to name a few.

Corned Beef and Cabbage is a given, every single year so I am sharing a recipe that you can use with leftovers if you have any or enjoy any time of the year using deli corned beef.  I was going to name this post Mexico meets Ireland but for Lent this year, I decided to restart the Fast Metabolism Diet so I adapted my Quesadillas to fit into this eating plan.

Since I was feeding my husband the recipe does include swiss cheese, which is not allowed on FMD. Should you want to stay strictly on the eating plan you will omit the cheese completely.  You can include the apple in Phase 1 but omit it in Phase 3.  You can use the sauce in Phase 3 but omit it in Phase 1.  Got all that?  Don't worry, I will reiterate in the written recipe.

To make the sauce Phase 3 Friendly, I used mayo made with Avocado Oil and a hot sauce made with fruits and veggies with no added sugars or oil.

While bread is allowed on the Fast Metabolism Diet, it is required to be made with whole grains.  Using these Sprouted Grain Tortillas make the dish both Phase 1 and Phase 3 Friendly.

Place your sauerkraut, apple (for Phase 1) and cheese (if using) on one half of the tortilla.  Top with nitrate free, thinly sliced corned beef.  

Fold the tortilla in half over the filling and cook for about 5 minutes on each side, until golden brown and warmed through.

Cut the Quesadillas into thirds and serve with the sauce on the side  I had used part of an apple for in the quesadilla and cut up the remainder to enjoy with our sandwiches.

Make sure you scroll down past the recipe to find tons of St. Patrick's Day inspired recipes.  I will leave you with this Irish Blessing found during a google search:

Reuben Quesadillas (FMD Friendly)

Sauce:

1/4 c. avocado oil or safflower oil mayonnaise

1 T. veracha sauce (sugar free/corn syrup free)

1 scallion, white and light green, minced

1/2 T. sweet relish

2 t. apple cider vinegar

salt and pepper to taste

Quesadilla:

1 c. shredded swiss cheese (omit if FMD)

1/3 c. sauerkraut mixed with 1/4 c. shredded apple (Phase 1)

or 1/2 c. sauerkraut (Phase 3)

4-6 oz. nitrate free, thinly sliced corned beef

2 sprouted grain tortillas

Combine the mayonnaise, veracha, scallion, relish, vinegar, salt and pepper in a small bowl.  Set aside.

Lightly rinse the sauerkraut and squeeze dry, mix together with apple if using.  

Place one tortilla onto a hot griddle. Sprinkle one half of the tortilla with half the cheese (if using), half the sauerkraut, and half the corned beef.  Fold the tortilla in half over the filling and allow to cook for 5-6 minutes.  Flip over and cook other side 5 minutes or until golden and warmed through. Repeat with remaining ingredients to make a second Quesadilla. Print Recipe

More St. Patrick's Day Recipes

    St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

• Beef and Stout Stew from Caroline's Cooking
• Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch
• Chocolate Stout Floats from The Chef Next Door
• Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks
• Grilled Cabbage Steaks from Culinary Adventures with Camilla
• Irish Tea Brack from Cooking With Carlee
• Lucky Leprechaun Minty Milkshakes from Family Around the Table
• Nana's Shepherd's Pie from The Tip Garden
• Reuben Quesadillas from A Day in the Life on the Farm
• Reuben Stuffed Crescent Rolls from From Gate to Plate
• Slow Cooker Guinness Pot Roast from Amy's Cooking Adventures
• St. Patrick's Day Green Martini - Melontini from All That's Jas
• Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures
• Ulster Fry from Palatable Pastime