Tropical Grilled Pineapple Salad and Spicy Coconut Tomato Pasta
Well, I have officially began a 6 week elimination diet based on no gluten and also no dairy. This should be an interesting month and a half! I still don't feel quite ready to go totally Paleo and cut out all rices and other grains, but I'll see how I feel at the end of these next 6 weeks and go from there!
With this recipe, I learned just how awesome grilled pineapple is on a salad. The dressing recipe was interesting (healthy since it's completely oil free), but if I was going to make it again I'd definitely make a couple more adjustments. I would omit the red onion from the dressing, since it is added raw on the salad anyway, and I would also make a much smaller amount. The recipe made a whole lot of dressing, which I am now struggling to figure out what to do with. Cutting the amounts by 1/4 would probably be a decent amount to make. For your benefit, I will put these adjustments in the recipe below.
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Tropical Grilled Pineapple Salad with Mango, Avocado, and Fresh Lime Dressing
Adapted from Florida Coastal Cooking
Ingredients
4 slices pineapple, cut into rings with the core removed (Depends on number of servings, we used 1 pineapple ring per salad)
Dressing
1/4 ripe mango, skin removed and chopped
1/2 small avocado
Juice from 1/2 lime
Salad (Amounts dependent on the size salad you want to make)
Spinach/arugula blend (or similar greens)
Red onion, sliced thin
Cucumber, sliced
Carrot, sliced
Directions
1) Preheat grill to medium high (I used a grill pan on the stove that worked just fine).
2) Add pineapple and grill 5-7 minutes per side, or until nice grill marks form.
3) While pineapple is on the grill, add all the dressing ingredients to a food processor or blender and blend until smooth (The dressing is rather thick since it does not contain oil, continue to blend and it will help to thin out).
4) Place salad ingredients on individual plates. Top with slice of grilled pineapple and desired amount of dressing.
This pasta sauce recipe had a really nice flavor with all the spices used. Next time, I may add in a bit more tomato is order to get a better consistency though. The amounts used in this recipe made enough for about 2 servings of pasta.
Gluten Free Pasta with Spicy Coconut-Tomato Sauce
Adapted from Cara's Cravings
Ingredients
Coconut oil (for sauteing)
1/3 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 large tomato, diced
1/3 cup unsweetened coconut milk
Directions
1) Boil water in a large pot for pasta.
2) Once water is boiling, add pasta and cook according to directions (I used Wegman's brand gluten free 100% corn pasta, the directions for this indicated to cook for 10 minutes).
3) While pasta is cooking, heat coconut oil in large pan over medium heat.
4) Add the onion and cook for 3-5 minutes or until soft and beginning to brown around edges.
5) Add the garlic, seasonings, and tomato and stir everything together.
6) Continue to cook another 4-5 minutes while sauce begins to thicken, stirring occasionally.
7) Add the coconut milk and cook for an additional 3-5, or until desired consistency is met.
8) When pasta is cooked, drain excess water.
9) Mix the sauce in with the pasta and serve.
With this recipe, I learned just how awesome grilled pineapple is on a salad. The dressing recipe was interesting (healthy since it's completely oil free), but if I was going to make it again I'd definitely make a couple more adjustments. I would omit the red onion from the dressing, since it is added raw on the salad anyway, and I would also make a much smaller amount. The recipe made a whole lot of dressing, which I am now struggling to figure out what to do with. Cutting the amounts by 1/4 would probably be a decent amount to make. For your benefit, I will put these adjustments in the recipe below.
.JPG)
Tropical Grilled Pineapple Salad with Mango, Avocado, and Fresh Lime Dressing
Adapted from Florida Coastal Cooking
Ingredients
4 slices pineapple, cut into rings with the core removed (Depends on number of servings, we used 1 pineapple ring per salad)
Dressing
1/4 ripe mango, skin removed and chopped
1/2 small avocado
Juice from 1/2 lime
Salad (Amounts dependent on the size salad you want to make)
Spinach/arugula blend (or similar greens)
Red onion, sliced thin
Cucumber, sliced
Carrot, sliced
Directions
1) Preheat grill to medium high (I used a grill pan on the stove that worked just fine).
2) Add pineapple and grill 5-7 minutes per side, or until nice grill marks form.
3) While pineapple is on the grill, add all the dressing ingredients to a food processor or blender and blend until smooth (The dressing is rather thick since it does not contain oil, continue to blend and it will help to thin out).
4) Place salad ingredients on individual plates. Top with slice of grilled pineapple and desired amount of dressing.
This pasta sauce recipe had a really nice flavor with all the spices used. Next time, I may add in a bit more tomato is order to get a better consistency though. The amounts used in this recipe made enough for about 2 servings of pasta.
Gluten Free Pasta with Spicy Coconut-Tomato Sauce
Adapted from Cara's Cravings
Ingredients
Coconut oil (for sauteing)
1/3 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 large tomato, diced
1/3 cup unsweetened coconut milk
Directions
1) Boil water in a large pot for pasta.
2) Once water is boiling, add pasta and cook according to directions (I used Wegman's brand gluten free 100% corn pasta, the directions for this indicated to cook for 10 minutes).
3) While pasta is cooking, heat coconut oil in large pan over medium heat.
4) Add the onion and cook for 3-5 minutes or until soft and beginning to brown around edges.
5) Add the garlic, seasonings, and tomato and stir everything together.
6) Continue to cook another 4-5 minutes while sauce begins to thicken, stirring occasionally.
7) Add the coconut milk and cook for an additional 3-5, or until desired consistency is met.
8) When pasta is cooked, drain excess water.
9) Mix the sauce in with the pasta and serve.
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