Well, not me.  Especially not when it comes to food.  When you have a super special custom eater for a toddler and you can’t handle grains, things get a little dicy.

So, I want to make easy things.  And if it’s healthy, even better.  Because you know what should be easy? Eating.  In this day and age, eating should be the easiest thing we do.  So, I’m on a campaign to make easy, healthy food that doesn’t require magic or rare ingredients from exotic places like Whole Foods.  Just real food, you guys.  Foods that nourish and feed your belly and give our bodies energy and the builidng blocks it needs to function well.

I’m starting in the easiest way possible: Frozen vegetables, with a side of canned coconut milk and a bit of hot curry powder.

Ingredients:

• 1 12 bag of frozen vegetables (I like cauliflower, or something with cauliflower in it because of texture)
• 1/2 can full fat coconut milk
• 1 Tbsp (more for spicy, less for not) hot curry powder
• 1 tsp salt
• 1/2 tsp pepper

Instructions:

1. In a medium or small saucepan, dump the bag of frozen veggies, coconut milk, and spices.  Heat on medium heat for 20 minutes, stirring occasionally.  Cook longer if you want to saturate the veggies with the curry flavor.
2. Eat it.

Optional edit: You can pour this over rice or quinoa.  This feeds one person in my house without the rice, and sometimes even with the rice because when it comes to veggies, we don’t edit ourselves. I also like to sprinkle some fresh chopped cilantro on top of it for a bright contrast to the creamy deliciousness of the curry.

Keep It Easy,
Carrie

The post Easy Vegetable Coconut Curry {Vegan, Paleo} appeared first on Our Stable Table.

Wilfredo and Valentina are both avid athletes. It’s not uncommon to see them sprinting up and down the steep hill in front of our building, or doing interval training in the parking lot at dawn. And rain or shine, Wilfredo is running his heart out, getting ready to run UltraMarathon races,  and Valentina is probably completing a 50 mile bike ride as part of her triathlon training before heading off to work.  They have a serious love for activity, the outdoors, and competition.

They’re also VEGAN.

Now, we eat many animal products in our house. We eat plenty of veggies and fruits, too. But we are decidedly not vegan.

Our tribe here has expanded to enfold Wilfredo and Valentina into our hearts. We want to fully integrate them into our little community and become a safe place for these New Jersey transplants.

But here’s the thing: I love them. I love them BIG. They love my kid fiercely and he loves them fiercely right back. My love language is food. So, in order to share our table with them, I’ve been experimenting with dishes outside of my normal food repertoire.

But here’s another thing: Every single person in our tribe has special food things. E takes the (gluten-free, nut-free, egg-free, dairy-free, soy-free, carrot-free) cake because of his FPIES, but he certainly is not the only one who needs special food. But nobody has excluded animal products entirely from their diets.

Until now.

So, when the tribe decided to do a vegan brunch a few weeks ago, I accepted this challenge with great excitement.  Because even though you will never see me sprinting up and down the hill for funsies, I do love a good challenge.  And if the challenge translates to a little food love, then even better.

Everyone can technically eat corn, including E. I typically try to avoid it, but it doesn’t make me feel like wheat does. I also wanted to do a homestyle dish that was still healthy and everyone could enjoy.  I began to dream about casseroles, baked dishes, and rich, flavorful sauces.

Creamy, hot polenta dishes started filling my mind. It’s easy to veganize polenta. So, I scoured the internet looking for recipe ideas. I hit a wall when I couldn’t find exactly what I was looking for and started getting frustrated.

Then I remembered that I can cook. DUH.

I started extracting favorite elements from dishes that looked great. Easy enough. Then I got to work.

I discovered that making the polenta first and baking it for a bit gave it the perfect texture. Scoring it, and then topping it with a simple tomato and veggie mixture and putting it in the oven to bake longer made mouth magic.

I brought my finished polenta dish before our tribe. I know I can count on them to give me their honest feedback. They tasted. They went back for seconds. They lamented when it was over, especially Wilfredo and Valentina. Luckily, I made an extra dish of it just for them, and walked it downstairs after brunch was done. They were stoked.

This dish is the classic, simple-food-done-right, love-in-a-Pyrex pan taste of comfort every person needs in their life. Probably right now.

You can make your own variations by using what you have on hand. THIS DOESN’T HAVE TO BE VEGAN. But then again, you can’t share it with your awesome vegan neighbors if it’s not. So, prepare wisely.

Ingredients for Polenta:

• 2 cups dry polenta
• 4 cups unsweetened, unflavored hemp milk (or regular milk)
• 2/3 cup water
• ½ cup Nutiva Shortening, or butter
• 1-2 tsp sea salt

Ingredients for Ragu:

• 1 jar crushed tomatoes
• 2 fresh tomatoes, chopped
• 1 onion, chopped
• 4 cloves of garlic, crushed
• 1 bunch spinach or chard, chopped
• 1-2 zucchini, chopped
• 2 Tbsp olive oil
• 4 leaves fresh basil, or 1 Tbsp dried
• 4 leaves fresh sage, or 1 tsp dried
• 1 Tbsp fresh rosemary, or 1 Tbsp dried
• 1 Tbsp black pepper
• 1 tsp sea salt

Directions for Polenta:

1. Cook polenta according to instructions on package, subbing water for milk. Add additional water to thin it out. It should be a smooth, creamy texture, and easy to stir.
2. Pour polenta into a large, greased casserole dish. Bake on 350 degrees for 20 minutes.
3. Remove from oven, and score with a sharp knife into 1-2 inch squares, but do not remove from the dish.

Instructions for Ragu:

(Note: This is great to start while the polenta bakes in the oven.)

1. Saute onion and garlic in oil, then add herbs, tomatoes, zucchini and sauce. Bring to a low boil.
2. Remove from heat, and stir in spinach or chard.
3. Pour over polenta, and bake for 30 additional minutes, or until mixture is bubbling.
4. Serve and eat immediately, or store for leftovers.

This freezes okay, but stays good in the refrigerator for a week. But the thing is, I don’t think it will last that long. This is comfort food at it’s very best.

Hug a vegan,
Carrie

Are you interested in learning more about vegan eating and running?  Visit Wilfredo’s blog over at Eat, Run and Done.

The post Creamy Polenta Ragu {Vegan and Gluten-Free} appeared first on Our Stable Table.

Summer is almost over in the Pacific Northwest.  The uncharacteristically hot weather has been replaced with overcast skies, cooler temperatures and a sprinkling of rain.  Summer lovers are eeking out every ray of sunshine and late-afternoon warmth in preparation for a rainy autumn and winter ahead.

As for me, I’m eeking out every opportunity to utilize the grill before we are driven indoors.  I like the rain.  I like the cooler temps and deep greens and blues of the rainy season.  But I miss my grill.

I attempted many new recipes this summer, with many new ingredients.  Because cooking with fire is FUN.  Asparagus has been a favorite go-to for a summer veggie, and my new favorite asparagus recipe is simple, impressive, unusual and freaking tasty. All it takes is a bunch of asparagus, a little mayo and dijon mustard, fresh rosemary, cracked pepper, and you guessed it, a hot grill.

Don’t let a fancy words like “asparagus” and “aioli” fool you.  Asparagus is full of important vitamins that naturally boost energy and immunity. And as for aioli? It’s just mayonnaise with something added to alter the flavor profile.  For this recipe, I used mayonnaise in place of oil and it turned out superbly. It adds a complex flavor and richness that oil misses.  I am sure this will work in the oven, as well.  But, you know. Summer.

Ingredients:

• 1 lb of asparagus, trimmed
• 1/2 cup mayonnaise
• 2 Tbsp dijon or stone ground mustard
• 1 Tbsp fresh rosemary, chopped
• 1 tsp cracked pepper
• 1 tsp sea salt

Directions:

1. Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
2. Coat asparagus in aioli mixture.
3. Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
4. Sprinkle a little sea salt on top, and serve immediately.

If asparagus is your dish, you will fall in love with it and impress your friends and family at your Labor Day gathering this weekend.  Or at the very least, give them stinky pee.

I hope your Labor Day is filled with love,
Carrie

The post Aioli Grilled Asparagus {Dairy Free} appeared first on Our Stable Table.

I am burned out with cooking. And a large part of my mission in life is cooking. Changing the conversation around food, around bodies, around babies and single people and periods and sex and family and allergies and wholeness and therapy and kombucha and…ALL OF IT.

I just have one small problem.

I want to flame my tiny pink kitchen down to the ground. Ignight it. Light it up and watch it burn down in a blaze of glory, a la Bon Jovi. (I will gladly let you film this spectacle as I stand in the middle of the flames wearing nothing but my mom jeans and an old leather vest that belonged to my grandma in the 1990s with my son’s pink ukulele strapped to my back in exchange for a lifetime of free Chipotle.)

Then I want to walk away, and never look back. 

This isn’t about food. This isn’t about my outdated micro kitchen. This isn’t even about my mission.

This is about self-care.

Last week, I started doing the thing where I eat trail mix for breakfast with a cup of coffee. Then I eat the same thing for lunch. I might grab a handful of cherry tomatoes or eat some cucumber slices off my son’s plate during lunch and start congratulating myself for making vegetables a “priority”. By the time dinner rolls around, I’m ravenous, have a terrible case of the bitchies and lose my words, so I groan and cry and end up laying on my bed in complete despair when I should be making dinner for my family. That is the moment when I want to douse my kitchen in gasoline, light it up with my Namaste candle and run away.

The trail mix is a bad sign, my friends. It means I’m giving up. I HATE GIVING UP. But sometimes I hate the process of not giving up more. It feels good to pretend I can’t cook. It feels like a whole lotta relief to plan to cook dinner and then say “eff it” at the last minute and orderThai takeout instead. It’s like a shot of heroin or the feeling you get when you cancel plans last minute because you want to stay home and watch Netflix in yoga pants and you have a legit, last-minute reason to do it.

Don’t get me wrong.  These food hacks are totally okay. We all hit our max, and sometimes we live at our max for extended periods of time without much relief.  There are seasons. I get it. I’ve been there.

But this isn’t it.

This is abandoning my commitment to taking care of myself.  So, now that the world knows what that looks like, here’s what maintaining my commitment to taking care of myself looks like.

(Note: It might look differently for you, so no judgment here.  Pound that trail (mix).)

Ready?

1. Hot breakfast.
2. The end.

I don’t eat many grains because, with the exception of rice and sometimes oats, they really tear my stomach up.  Plus, I FEEL better when I eat a protein and veggie heavy breakfast during the rest of the day. I like the feeling of something warm in my belly, too. It reminds me that my body is served best when I care for it in small ways.  Plus, I don’t have to fight the trail mix bitchies.

Here is my plan of action: Fritatta. I make one large fritatta, portion it out into individual servings, and heat it up in the toaster oven while I get ready in the mornings.  This is all it takes to make me nice.  Well, this and a cup or seven of coffee.

This simple, humble little egg dish is great.  You can make a million different variations of it, but here is my absolute favorite. The fact that I can go outside and gather many of these ingredients from my garden is a total bonus.

Ingredients:

• 12 eggs
• 1 cup cheese (I prefer parmesan or asiago)
• 1/2 cup half and half
• 1 lb of browned sausage or cooked bacon, crumbled (I prefer mild Italian sausage, but you can skip meat altogether to make this vegetarian.)
• 1 medium onion, sauteed
• 12 oz chopped broccoli
• 2 medium zucchini, chopped
• 2 large tomatoes or 1 pint of cherry tomatoes, chopped
• 1 large bunch of swiss chard or spinach, roughly chopped
• 3 Tbsp of fresh herbs of your choice, or 1 Tbsp dried herbs. (I use rosemary, basil, and thyme from the garden)
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tsp red pepper flakes (if not using sausage)

Directions:

1. Whisk together eggs, milk, herbs, salt, and pepper.  Mix in shredded cheese.
2. Add protein and veggies, and mix thoroughly.
3. In a large, greased baking dish, bake at 350 degrees for one hour, or until the middle is cooked all the way through.
4. Remove from oven and serve immediately.  Cut into individual portions and reheat in the oven or toaster oven for 12 minutes at 350 degrees.

My individual frittata portions are hanging out in my fridge, ready to be heated and eaten all week long. I blasted Bon Jovi’s greatest hits while prepping and cooking and cleaning up the kitchen to make this all a little more tolerable.  But I digress. I WILL TAKE CARE OF MYSELF THIS WEEK.  I hope you can, too.

Call Me Young Gun,
Carrie

The post Garden Vegetable Frittata appeared first on Our Stable Table.

So, why not salad?

Romaine lettuce provides lots of crunch, and holds up well over the flames.  The charred green onion is a throwback to one of my favorite traditional Guatemalan dishes, and adds depth, sweetness, and a little spice.  Top with tomatoes and Goddess dressing, and you have one of the best salads ever.  Of all time.

Also, if you’re looking to impress folks at a cook out or win over a friend or family member to Team Salad, this is The dish. It’s simple, surprising and full of flavor.

Don’t have a grill?  No problem!  Use a stove-top grill pan instead.

Ingredients:

• 2 hearts of romaine, sliced length-wise
• 4 campari tomatoes, chopped (trust me, they’re worth the money!)
• 1 bunch green onions
• olive oil spray
• dried Italian herbs
• dressing of your choice, though I prefer something creamy like organic Goddess dressing with extra white wine vinegar for some pucker

Directions:

1. Mist romaine halves and whole green onions with olive oil.
2. Place romaine halves flat side down on the grill, and allow to char a bit.  Flip over and allow the rounded sides of the romaine to wilt and brown up.
3. While lettuce is grilling and wilting, char green onions on the grill.
4. When lettuce is charred and wilted, remove from grill and sprinkle with herbs, salt, pepper, dressing. Top with green onions and tomatoes.

Prepare to have a new favorite summertime dish!  You’ll need a fork and knife for this salad and it is well worth it.  Even veggie-hating littles will love this.

What lights your fire?
Carrie

The post Grilled Summer Salad appeared first on Our Stable Table.

Yeah.  Me, too.

Here’s The Thing, though.  I am fairly certain my love language is food. And I’m also fairly certain I have conditioned my family and friends to receive my love in this manner.  Food is NOT love, but food can be a loving gesture in a world of convenience and fast meals.  What’s better than sitting down with friends and sharing a great meal, enjoyable conversation, and choice adult beverage?  Not much.

Also, food is effing delicious, so there’s that.

When I want to share the love and keep the temperature in my kitchen down while making the most of my limited energy, I always turn to my crockpot.  I used to have major bias towards slow cookers. I grew up with crockpots galore at church potlucks.  Everyone clamored for an outlet to plug in their pot before service started so their mystery dish would stay hot and avoid poisoning a whole congregation. It was a sea of crockpots

A couple of decades later, I decided to try to resurrect my slow cooker that was still sitting in my kitchen in the box from our wedding when my truly kind souled cousin gifted us with it. I got brave.  I bought the food.  I read a couple of blogs. I studied and sweated and prayed to the kitchen gods that it would all turn out beautifully.  It didn’t.

I ruined a 5 lb brisket.

$40 of beautiful, succulent, grass-fed meat totally ruined because I didn’t understand fully how to use my slow cooker.  I did not sear it.  I under-seasoned it.  I ADDED WATER. Then I cooked it on high for 4 hours.  It was totally inedible, but of course we ate it anyway because we have a strict budget and can’t afford to toss food when it doesn’t turn out well.  I nicknamed it the Brisket of Tears, because I wept when I ruined it, and again every time I ate the chewy, gray, tasteless meat.

A couple of years ago, I decided to master the crockpot.  I did a massive amount of research. After a week of fretting and praying and hoping that I could pull it off, I made a pork shoulder.  It was phenomenal.  It gave me confidence. And I went further into the slow-cooker abyss.

When I found a ridiculously good sale on New Zealand grassfed lamb, I knew I could execute it well.  My dish would not go the way of the church potluck or failed brisket attempt of 2009.  Nope.  It would succeed.

This is probably one of the best things I’ve ever tasted.  I’m not exaggerating in the least. The flavor of the lamb is complex and finishing the whole dish off in the oven to crisp up the fat made this dish completely decadent.

Ingredients:

• 3-4 lbs of lamb riblets or short ribs
• 1/2 cup dry vermouth
• 1/3 cup olive or avocado oil (I prefer avocado bc of the mellow flavor)
• 1/4 cup red wine vinegar
• 1/2 cup(ish) fresh mint leaves
• 1/4 fresh basil leaves
• 1/4 cup  fresh rosemary
• 4-5 cloves garlic
• 1 medium shallot or small onion, quartered
• 2 tsp tumeric
• 2 tsp red pepper flakes
• 1 tsp (+) fresh cracked pepper
• 1 tsp (+) salt

Directions:

1. Combine all ingredients (except for lamb) in blender or NutriBullet.  Pulse until everything is combined.  Pour over lamb and marinate in a ziplock bag or covered dish for 2-12 hours, or if you’re in a hurry, skip the marination and use right away.
2. Rub crockpot with a little oil, and put lamb and marinade in.  For best results, cook on Low for 6-8 hours.  Eight hours is optimal, but do what you can.
3. When the lamb is finished in the slow cooker, transfer to a baking sheet and bake on 375 degrees for 20-30 minutes to crisp up the fat and caramelize.
4. Garnish with chopped mint leaves and devour immediately.

I served this with a side of saffron infused basmati rice, pan fried mushrooms and sweet onion, along with a fruit-filled salad.  There wasn’t even a speck of lamb left on the bones, and we devoured an entire plate in 20 minutes flat.

You will love this.  Trust me.  Or don’t.  But take a chance.  And make friends with your crockpot this summer.

It feels good to be baaaaaad,
Carrie

The post Boozy Lamb Short Ribs appeared first on Our Stable Table.

I know.  You just read “hemp” in the title and immediately assumed it was about marijuana.  I GET IT.  I live in Oregon, where it is now legal to smoke, grow, and posses these controversial little plants.

But that’s not what this post is about.  Because I’m not about to touch that conversation with a 10 ft bong pole.

Hemp hearts.  These are the shelled seeds of the hemp plant, and they are loaded with maximum nutrition.  Back when we were trying to find new and varied protein sources for my food intolerant toddler, these were a saving grace.  I mixed them with a little bit of raw honey to make them barely sticky, and gave my kid the spoon.

He was a serious fan.

Now that summer is squarely upon us, I have zucchini coming out of my ears.  It’s one of my kid’s favorite foods so I planted a few little seedlings…and they grew.  In fact, they’re mutant and grow as big as my head. Or roughly seven times as big as my hand.

We have to get creative to use them all, so I’ve been trying out different recipes using as few ingredients as possible to maintain the natural flavor of the fantastic zucchini, and to get them out of my kitchen fast.

I made a fast coating of hemp seeds, arrow root, a dash of tumeric, paprika and salt.  They were a fast hit with my family, and we chowed all of them.

ALL. OF. THEM.

They went so fast that I didn’t even manage to get a good picture because they were so tasty and nobody could wait for a dumb camera.

Did I mention they’re paleo and vegan, too?

Ingredients:

• 1 large (ish) zucchini, cut into sticks
• 1/2 cup hemp hearts
• 2-3 Tbsp arrow root powder or tapioca flour
• 1 tsp salt
• 1/4 tsp tumeric (optional)
• dash of paprika
• small bowl of water
• Coconut oil for cooking

Instructions:

1. In a medium frying pan, heat 1/4 inch of coconut oil until hot. (Typically medium+ setting, but don’t let it smoke.)
2. Combine hemp hearts, arrow root, and spices and blend throughly.
3. Take a piece of zucchini and dip it in the water. Remove and lightly shake excess water off.
4. Press each flat side firmly in the flour mixture and then place into hot oil, flat side down.
5. Rotate the zucchini to get both flat sides nice and brown (2-3 min each side). Be careful not to burn them!
6. Place on paper towel lined plate to drain off excess oil.

Eat as soon as they are cool!  These stay fresh and delicious for a good 30 minutes after cooking.

What are your zucchini hacks?

Zzzzz,
Carrie

The post Hemp Heart Crusted Zucchini Fries {Vegan, Paleo} appeared first on Our Stable Table.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!

Ingredients:

• 1 can full fat coconut milk
• 1/2 cup pureed blueberries
• 1/4 cup whole blueberries
• 1 Tbsp raw honey

Directions:

1. Mix coconut milk, honey, and puree.
2. Pour mixture into popsicle molds.
3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!
Carrie

The post Blueberries and Cream Paleo Popsicles {Three Ingredients} appeared first on Our Stable Table.

Friends.  I’ve done the unthinkable.

I’ve given up refined Sugar for the summer.

No Salt & Straw.

No Petunia’s.

No sweet treats from Cascadia Bakery.

Because I have a problem.  Sugar means too much to me.  I can’t resist it right now.  I need to give it up for a while until I can use it responsibly.

Which might be never.  But I’m giving it until September, just to be sure. Because I don’t want the diabeetus.

One of my favorite treats is chocolate and peanut butter, but because of FPIES, we can’t keep peanuts in the house.  I love sunflower seed butter (aka sunbutter) as a substitute for peanut butter.  It’s safe for peanut and tree nut allergy peeps, and gives a comparable, creamy taste.  I don’t miss it peanut butter at all.  In fact, you can pretty much always find me with a spoonful of sunbutter in my hand when I get too busy and forget to feed myself.

I’m also pretty committed to using raw cacao nibs when possible.  Raw cacao is full of antioxidants, magnesium, potassium, fiber, and can help fight heart disease and lift your mood naturally.  With a little bit of coconut oil for good measure, these treats aren’t just freaking delicious, they’re also super healthy for you.

Sign me up.  Twice.

I shared these with some of my best friends who are also trying to leave that jerk, Sugar, behind.  The consensus? We can no longer live without them.

Ingredients for Chocolate Layer:

• 1/2 cup ground cacao nibs (I use my nutribullet, but a coffee grinder would work, too.)
• 1/3 cup coconut oil, melted
• 1-2 Tbsp raw honey, or erythritol
• 1 tsp vanilla extract

Ingredients for Sunbutter Fudge Filling:

• 3/4 cup sunbutter
• 1/4 cup coconut oil
• 2 Tbsp raw honey or erythritol
• 1 tsp vanilla extract

Directions for Chocolate Layer:

1. Whisk together all the ingredients until fully incorporated.
2. Pour into lined cupcake or mini-cupcake molds, filling about 1/3 of the way.
3. Pop in freezer for 15 minutes until solid.

Directions for Sunbutter Fudge:

1. Whisk all ingredients together.
2. Pour mixture on top of frozen chocolate.
3. Freeze or refrigerate until firm.
4. Remove from refrigerator or freezer for 3 minutes, add flake salt on top, and devour.

These stay good forever in the freezer, and several weeks in a sealed container in the refrigerator.  But good luck.  The sunbutter cups haven’t survived 24 hours in my house.  Maybe ever.

Open your heart and let the sunbutter in,

Carrie

The post Salted Sunbutter Cups with Raw Chocolate {Paleo} appeared first on Our Stable Table.

Having tasted several of Kileah and Micah’s dishes, I can personally vouch for the delectable awesomeness of everything they make.  Plus, they call themselves hobbits and love all things Scottish (and apparently Middle Eastern).  All four of their tiny hobbit children are funny, sweet, curious, spirited and full of energy. Read on to see what they feed their brood, and fall in love with their version of GF Mediterranean fare.  

From Kileah:

My husband and I love good food.

We have a special food-shaped hole in our hearts labled Middle Eastern Food. In our most recent quest to make sure we live to 100 and not die on the couch watching our favourite Firefly and Arrow re-runs (gluten free brownie points for those of you who’ve watched all of the Firefly episodes!!!), we have been focusing on:

• how much we eat
• what we eat
• the quality of our ingredients
• it passes the “7-year-old test”

Because we have four small hobbits who also like to eat, if we prepare food that they don’t like…well…let’s just say we have a Shire Situation on our parenting hands.

Ok, back to food! So here’s our take on a quick and easy summer Tabbouleh. If you’ve never eaten tabbouleh, (insert sad hobbit face), it’s a middle-eastern salad chocked full of fresh summer tomatoes and herbs and the itsy bitsy teensy pasta. Normally, traditional couscous is made from wheat, but we prefer using a good brown-rice version of this tiny pasta and it’s just as fantastic! The brown rice couscous enhances the flavor and texture of the dish and leaves us feeling satisfied without the heavy feeling of traditional wheat pasts.

(editor’s note:  You can get the gluten-free couscous at vitacost.com or whole foods, etc.)

Ingredients:

• 2 c. water
• 2 T. ghee
• ¼ c. fresh lemon juice
• 1 ½ c. brown rice couscous
•  2 c. chopped heirloom tomatoes
• 1 bunch of cilantro, chopped
• ½ .c. organic mint leaves, chopped
• 1 medium shallot, finely chopped
• ½ c. crumbled feta cheese
• ¾ c. roasted/sliced almonds
• kosher salt and cracked pepper to taste

Directions:

1. Bring water and ghee to a boil in a small pot, add in couscous and lemon juice, turn down heat to simmer for 5 minutes, then remove pan from heat.
2. Add tomatoes, cilantro, mint, shallot, feta and sliced almonds together in a large bowl.
3. Fluff couscous with a fork and add to the tomato/herb mixture. Add salt and pepper to taste
4. Cover and chill in fridge until ready to eat. If you can wait that long.
5. Live Long and Prosper!

May the Couscous Be With You!

-The McIlvains

The post Mediterranean Tabbouleh {Gluten-Free} appeared first on Our Stable Table.