1 large yellow onion
1/2 c gluten free flour
1/2 cup milk of choice (I used almond milk)
2 tbsp olive oil
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp baking powder
1/4 tsp xanthan gum
1 large ziplock bag
1 garlic cloves, minced
1/4 c homemade mayo
1/4 tsp paprika
1 tbsp horseradish
1/2 tbsp ketchup
pinch of black pepper
1/8 tsp sea salt
- Preheat oven to 350 degrees
- Cut 1/4 of inch off the top of the onion. Peel off outer skin. Turn onion upside down, roots up. (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
- Make 4 equal cuts or quarters. Start your cut at the top (near roots)
- Cut each quarter 2 more times. A total of 12 sets of petals will be created.
- Gently spread the petals to open the bloom.
- Combine all dry ingredients in ziplock bag. Add onion and gently shake to coat.
- Take onion out of bag and shake off excess flour in a bowl.
- Pour remaining flour from ziplock into bowl; add oil and milk.
- Batter should be fairly thick. Add extra flour if batter is runny.
- Use your hands to coat all individual petals with batter.
- Place on a pan lined with parchment paper. Lightly spray entire onion with oil.
- Bake for 30 minutes, then remove the foil and bake for 5-10 minutes more or until the onion is tender and the edges are browned.
- While the onion is baking, mix all dipping sauce ingredients together.
- Bake for 18-20 minutes. Allow to cool before moving and serving.
Bloomin onion recipe from Petite Allergy Treats blog.
I don’t often put amounts in the ingredients list of pizza toppings because I feel like it’s a personal preference. Myself, I don’t like a lot of cheese, but some people like tons of cheese! So you can decide for yourself:)
1/3 c balsamic vinegar
- Make your Sweet Potato Crust.
- While the crust is cooking make your balsamic reduction. Add your balsamic vinegar to a small sauce pan. Bring to a boil then reduce to low and let it cook till reduced to about half of the amount. Stir frequently and watch so it doesn’t burn. It will be a very sticky substance when its done.
- Remove the crust from the oven, spread fig jam over crust, top with grated cheese, slices of prosciutto and place it back in the oven until the cheese is melted (about 5-8 minutes)
- Finally, top with balsamic reduction and fresh basil.
*can also top with spinach!
pink Himalayan sea salt
1. Slice your avocado. Drizzle with balsamic vinegar, lemon juice and sprinkle with sea salt.
* it tastes better if you let it sit a while to marinate..but if you are like me I am usually too impatient:)
I made this salad for my family….but after trying it I packed it up, put it in the fridge and ate the whole thing myself till it was gone! Thanks My New Roots!
3 cups cooked garbanzo beans (a.k.a. chickpeas) (about 2 cans)
1 red & yellow bell pepper
½ large jicima root
1 cup chopped spinach
½ cup cilantro
(You can use what ever veggies you would like! Try to use veggies that will soak up some of the dressing. Get your greens in there- any greens would be good! )
1 large, ripe mango
¼ cup freshly squeezed lime juice
2 large green onions, with tops
3 Tbsp. extra virgin olive oil
½ tsp. sea salt
½ chipotle pepper in adobo sauce (substitute ¼ tsp. ground chipotle or use your favorite chili spice)
1. Peel mango and place in a blender with all other dressing ingredients. Blend on high until uniform and creamy. It will look like a smoothie. Season to taste.
2. In a large bowl, pour dressing over garbanzo beans and let sit while you prepare the rest of the salad filling. ( I didn’t use all of the dressing. You could also add more veggies to soak up the dressing)
3. As you chop up the vegetables for the salad, add them as you go and stir to get an idea on how much more you need. Stop when the salad is well-dressed but not super gloppy.
4. Serve with sliced avocado and lime wedges on the side. Garnish with more cilantro, sprouts, pumpkin seeds, or whatever you have on hand.
To make it a complete meal: Serve this salad on top of coconut rice or quinoa.