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C. C. Cedras author, cooking, Dr. Connie Gutterson RD PhD, Fergus, gluten free, Mediterranean cooking, Puppies, recipes, Sophie, The New Sonoma Diet
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I’m in another one of those fits of trying to eat healthier and in the process, hopefully, look better and fit into my clothes more comfortably. I have some goodies to share, but first a wee bit of history…
Several years ago, I decided to adopt the Sonoma Diet as a weight loss program to battle what I perceived to be a gradual middle-aged spread and also as a lifestyle change. I cooked and ate a largely Mediterranean diet anyway so it didn’t seem like too much of a stretch. My Darling Husband loved the dishes I prepared and we ate this way for a long time. Then I got deathly ill for several months, ultimately learning I have Celiac disease.
Another lifestyle change was in order, and I learned how to cook and eat gluten free. I pretty much abandoned the Sonoma/Mediterranean diet in favor of GF foods that included pastas, bread, pizza, scones, waffles — in short, way more carbs than advisable. Was that necessary? Why, no. I just wanted to enjoy food again and got lazy.
In the beginning, weight wasn’t an issue because the illness stripped body fat and muscle down to the bone. Fast forward a few years and the spread is creeping in, and I want my waistline back. So I decided to go back to Sonoma¹. A few years ago, Dr. Connie Gutterson, RD, PhD., updated and revised the Sonoma Diet and cookbooks to add new, scrumptious recipes – some specifically gluten free for the first time, but any of the recipes can be adapted to be GF.
I’m going to share one with you today that I fell in love with. In the early phase of the diet program, you roast a chicken (I’m sure you regular folks could opt for the convenience of a rotisserie chicken from the grocery, but I can’t due to possible cross-contamination). I was able to use some of the leftover roast chicken for the Toasted Quinoa, Chicken, Cucumber & Dill Salad described here. If you know me at all, you know I dearly love tabbouleh, especially in the summer when the cucumbers, tomatoes and herbs are fresh from the garden. Because I can no longer have bulgur wheat, I crave this taste and look for alternatives. This recipe is one²!
TOASTED QUINOA, CHICKEN, CUCUMBER & DILL SALAD³
2 C. cucumbers, peeled, seeded, diced
1 C. radishes, cut in quarters, sliced thin (I didn’t have radishes, so didn’t use them, and the salad was delicious. It may be that they are included to add color.)
1-1/2 C. cooked, chilled quinoa (You toast it before cooking, either in the saucepan until it starts popping, or on a baking sheet in the oven. I cooked it with chicken stock, but water is fine. I used red quinoa, which I prefer, and it added plenty of color!)
1 C. chicken, cooked, shredded
2 scallions, chopped
2 T. dill, chopped
1 T. mint, chopped (I doubled this)
5 T. Simple Lemon Vinaigrette*
2 T. almonds, toasted, chopped
Salt and fresh ground pepper to taste
- Place cucumbers and radishes (if using) in a bowl. Lightly season with Kosher salt and pepper. Let sit for 5 minutes.
- Add quinoa, chicken, scallions, dill and mint. Gently mix. Add the vinaigrette and fold in nuts. Adjust seasoning with salt and pepper.
Yield: 4 servings (1-1/2 C. each)
Nutrition facts per serving: 225 calories, 14 g. protein, 9 g. fat (2 g. saturated fat), 28 g. carbohydrate, 5 g. fiber, 2 mg. cholesterol, 89 mg. sodium, 0 glycemic load
BONUS!
Fergus celebrated his second birthday on Sunday! His little sister, Sophie, was here so we had a little party with pupcakes. Here is the easy and, apparently, delicious pupcake recipe I used. (I tasted both the batter and the frosting – edible, by God.)
PUMPKIN CARROT PUPCAKES**
½ C. whole wheat flour (I used a GF flour blend)
1 t. baking powder
1 egg
1 T. maple syrup
1 T. creamy peanut butter
½ C. pumpkin purée
½ C. shredded carrot
¼ C. plain Greek yoghurt
Frosting:
4 oz. plain Greek yoghurt
2 oz. creamy peanut butter
½ T. maple syrup
- Preheat oven to 350.
- Whisk all ingredients together in a medium bowl until well incorporated.
- Scoop batter into 6 lined muffin tin cups.
- Bake for 35-40 minutes until firm. Cool.
- Place all ingredients for the frosting in a small bowl and mix well.
- Frost cooled pupcakes and let the fur babies enjoy!
Not a crumb remained…
¹ As you know if you’ve been reading the blog, I did that quite literally a few weeks ago. If you haven’t read about my sojourn in California wine country, and you’d like to, you can check it out here.
² I also learned to make a tabbouleh with cauliflower, if you’re interested.
³ Recipe from The New Sonoma Diet
* Simple Lemon Vinaigrette – ¼ C. lemon juice, ¼ C. EVOO, ¼ t. chopped garlic, salt and pepper to taste. Combine all ingredients and whisk well. Recipe from The New Sonoma Diet
** Recipe from My Modern Cookery
4 Comments
July 6, 2017 at 1:36 pm
I have English cucumbers in my fridge right now. I think I’ll try this recipe – it sounds delish! (And I may even try the pupcakes at some point lol)
July 6, 2017 at 1:43 pm
IMO, it’s the lemon vinaigrette, dill and mint that make this recipe. If you make the pup cakes, Morty will love you forever!
July 8, 2017 at 7:06 am
Great photos!
And my wife and I will give the quinoa recipe a try.
July 8, 2017 at 7:09 am
You’ll love it!