guilt-free-gastronomy - Tumblr blog

[guilt-free-gastronomy]

Turkey, Avocado, and Hummus Roll Ups (No Bread)…RECIPE

[guilt-free-gastronomy]

☛ SANE/Paleo Sides & Salads ➨ http://ift.tt/10NsfX2

[guilt-free-gastronomy]

Spiralized Sweet Potato Noodle Bun with Tomatoes, Avocado, Kale and Goat Cheese…RECIPE

[guilt-free-gastronomy]

First attempt at sushi! Here's the recipe:

INGREDIENTS:

2 sheets nori

1/2 cup (90 g) sushi rice

1 tsp (5 mL) rice vinegar

2 Sticks imitation crab

1 (85 g) Persian cucumber

1/2 (34 g) Avocado

1/2 tsp Black sesame seeds

INSTRUCTIONS:

1. Rinse rice, and combine with rice vinegar in a large bowl with 1 cup water.  Cover.  Microwave on high for 5 minutes, stir, and then return to microwave for 5 minutes.

2.  While the rice is cooking, prepare the insides of the sushi.  Cut the crab sticks in half lengthwise, the cucumber in quarters lengthwise, and the avocado into thin slices.  Divide evenly between the two rolls.

3.  Lay a thin towel or bamboo mat on a flat surface and put a piece of saran wrap on top of it.  Place one sheet of nori on the wrap, shiny side down.  

4.  When rice is ready, fluff with a fork.  Spread half of the rice in a thin layer over the first half of the nori.  Arrange half of the other ingredients closely together on the rice.  Begin to roll the sushi, taking care to tuck the ends in and keeping the roll very tight.  Wrap tightly with the saran wrap and let rest several minutes.  Repeat steps 3 and 4 with the second roll.  

5.  Cut each roll into 8 pieces with a sharp, wet knife.  Top with sesame seeds and serve with your favorite accompaniments.  I chose 1/4 cup (37 g) edamame, 1 T (15 mL) lower sodium soy sauce, and 1 (85 g) Persian cucumber.  Enjoy!

NUTRITION (for one serving):

Serves: 2

Calories: 226

Fat: 3 g

Carbs: 41.3 g

Protein: 6.9 g

[guilt-free-gastronomy]

Apples, PB2, and almonds

[guilt-free-gastronomy]

Cauliflower Crust Grilled Cheese

[guilt-free-gastronomy]

Eggs In Clouds - A great, low calorie breakfast with whipped egg whites baked with crumbled bacon, chives, Parmesan cheese and a nestled egg yolk…RECIPE

[guilt-free-gastronomy]

OVEN ROASTED ASPARAGUS AND BELL PEPPER SALAD

[guilt-free-gastronomy]

Paleo Diet and Recipes Source: http://ift.tt/1upZygp November 04, 2014 at 03:27PM

[guilt-free-gastronomy]

The Ultimate Grilled Veggie Sandwich

Grilled baby marrow and Cajun-spice portobello mushrooms on top of avocado slices, rocket and vegan cream cheese. With a sprinkle of Mustard micro greens *yum* 

Thandi Eats Vegan | Instagram

[guilt-free-gastronomy]

[guilt-free-gastronomy]

Mushroom & Wilted Greens Toast with a Poached Egg

[guilt-free-gastronomy]

Vegan Apple Oatmeal - As Requested!  X Apple Pie Oats!

[guilt-free-gastronomy]

Roasted Zucchini + Soba Noodle Summer Rolls

[guilt-free-gastronomy]

Warm Arugula Salad with Maple-Mustard Dressing

[guilt-free-gastronomy]

Just a few ideas- try this on apples (of course!), pears, bananas, toast, graham crackers, gingersnap cookies, between two oatmeal cookies, even as frosting! At just 43 calories per two-tablespoon serving you can get creative!

Get this easy, no-bake, gluten free recipe here!

[guilt-free-gastronomy]

Easy Avocado Carrot Salad

Ingredients:

9 (85 g) Baby carrots

1/2 (77 g) Avocado

2 cups (60 g) Baby spinach

112 g Baked fish of choice (I used Mahi Mahi)

Dressing:

Juice of 1/2 lemon

1 tsp Red Wine Vinegar

1/8 tsp salt

1/8 tsp pepper

INSTRUCTIONS:

Boil the carrots for 10 minutes, or until tender.  Bake fish at 450 for 15 minutes or until flaky.  Mix salad ingredients together while still warm, the spinach should wilt slightly.  Assemble dressing ingredients and mix well, drizzle over salad and enjoy!

Nutrition Facts:

Calories: 315

Carbohydrates: 21 g

Protein: 28 g

Fat: 16 g