‘Sweet’ Potato Salad

I have recently been diagnosed with a sensitivity to anything in the nightshade family: Tomato, Tomatillo, Eggplant, Potato (excluding sweet potato) Peppers (includes hot and sweet varieties as well as spices like paprika, chili powder, cayenne, and Tabasco) Pimento, Goji berry,  Tamarillo, Cape gooseberry/ground cherry, Pepino, Garden huckleberry. Rather sad since I love all of them but I get chronic soft tissue inflammation so avoiding them keeps me pain free This is a very traditional potato egg salad but using sweet potatoes (white yams) instead. The taste is fabulous and a bit sweeter without adding any sweet relish or sugar. Lacto Ovo Vegetarian, Nightshade-free.

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‘Sweet’ Potato Salad

Yield: 4-6 servings

2 medium white yams (sweet potatoes) peeled and diced
6 cage-free fresh eggs hard cooked and diced
1 cup mayonnaise
4 ribs celery small diced
½ a large yellow onion small diced
1 medium dill pickle small diced
1 teaspoon salt or to taste
1 teaspoon fresh cracked pepper or to taste

Steam peeled and diced sweet potatoes till tender then spread on a cookie sheet and chill. Place the chilled sweet potatoes in a large bowl, mix in the remaining ingredients, portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

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Strawberry & Pear Chicken Salad

Summer is almost here and entree salads are great lunch or dinner offerings for the season. This recipe is super easy and quick to prepare, and is very fresh and satisfying. The sweetness of the strawberries compliments the crisp pears and cucumbers , and the creamy honey balsamic dressing completes the flavor profile of this yummy chicken salad.

This recipe is gluten-free, heart healthy, diabetic friendly and nightshade-free.

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Strawberry & Pear Chicken Salad

Yield: 2 generous servings

4 cups non GMO spring mix or your favorite salad mix
4 organic strawberries (sliced lengthwise 4 slices per berry)
½ an English cucumber sliced
½ an organic pear cut into thin wedges
6 oz. natural broiled or grilled chicken breast cut into strips

Creamy Honey Balsamic Dressing:
1/3 cup mayonnaise
1 tablespoon honey
1 tablespoon balsamic vinegar
¼ teaspoon sea salt

Mix dressing in a small bowl and set aside. Divide salad mix onto 2 plates, add cucumbers, strawberries, pear slices and chicken as pictured. Drizzle half the dressing on each salad. Serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Spinach and Bacon Caesar Pizza

If you have visited my site before you probably noticed that many of my recipes are gluten-free. This is not one of them, but this is so yummy, I just had to share it with the world. We all need from time to time some yang foods to balance the healthy yin many of us boomers are striving eat. The problem comes when we don’t have the balance or don’t use moderation. That said, this is a decadent, unctuous and delicious departure from my usual healthier recipe offerings. This is also a snap to prepare if you purchase the pizza dough balls which have been more available in many stores of late.

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Spinach and Bacon Caesar Pizza

Yield: 3-4 servings

2 balls pizza dough (whole wheat or white)
2 cups fresh spinach
1/3 cup creamy Caesar dressing
½ lb. thick cut nitrate-free bacon chopped
8 ozs. Italian blend fine shredded cheese
1 teaspoon olive oil
Fresh cracked pepper, to taste

Preheat oven to 450°. Combine the 2 balls of dough into one and knead and stretch to fill a large pizza pan or cookie sheet coated with the olive oil. If you have a pizza stone and paddle, place stone in oven before preheating and dust paddle with a bit of cornmeal before stretching dough. Spread Caesar dressing across crust, cover with spinach leaves, then cheese blend, then bacon and pepper. Bake pizza for 4-6 minutes or until crust is starting to turn brown on the bottom.
Hint: If you like your bacon crispy, par-cook it in the oven before chopping.
Portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com