Egg Free, Dairy Free Caesar Salad

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dinner | April 16, 2017 | By

Egg Free, Dairy Free Caesar Salad

This Egg Free, Dairy Free Caesar Salad is egg free, dairy free, nut free, and easily adapted (as I did) to be gluten free.  

Egg Free, Dairy Free Caesar Salad

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Lemon Chicken Salad with Basil Dressing

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salads | August 24, 2016 | By

This Lemon Chicken Salad with Basil Dressing was basically a throwing together of a bunch of yummy
goodies I was given by Just Organic to review…everything was so fresh and amazing, I didn’t want to do too much to it!  I was also given some mung beans which I sprouted with my 4 year old daughter…this is a really fun activity for preschoolers and we didn’t need to wait too long!  They were ready to eat in 3 days 🙂

Lemon Chicken Salad with Basil Dressing

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10 minute dairy and egg free pasta salad: a school lunch box sandwich alternative

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school lunches | February 2, 2016 | By

egg and dairy free pasta salad

 

10 minute Dairy and Egg free Pasta salad
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Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
2735 calories
46 g
1523 g
85 g
421 g
23 g
1747 g
1019 g
10 g
0 g
55 g
Nutrition Facts
Serving Size
1747g
Amount Per Serving
Calories 2735
Calories from Fat 762
% Daily Value *
Total Fat 85g
131%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 42g
Cholesterol 1523mg
508%
Sodium 1019mg
42%
Total Carbohydrates 46g
15%
Dietary Fiber 7g
28%
Sugars 10g
Protein 421g
Vitamin A
165%
Vitamin C
43%
Calcium
19%
Iron
360%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup dried pasta
  2. 4 pieces venison sausage, sliced
  3. 4 asparagus spears, cut into small lengths
  4. 6 green beans, sliced
  5. chopped Cos lettuce
  6. 1/2 zucchini, green part grated
For the dressing
  1. 1/4 teaspoon dijon mustard
  2. 1/4 teaspoon honey
  3. 1 tablespoon balsamic vinegar
  4. 3 tablespoons olive oil
  5. sea salt and pepper to taste
Instructions
  1. Place a pot of salted water on to boil and start chopping the vegetables while it comes to the boil. Add the pasta and cook until tender. While it is cooking, prepare the dressing by melting the honey and adding to all the dressing ingredients. Shake well in a jar. Approximately 2 minutes before the end of cooking time, add the asparagus and beans to the pot. Once pasta and veges are cooked, strain well then run cold water over to cool completely. Add the remaining ingredients and toss with the dressing (or serve the dressing separately like I do).
beta
calories
2735
fat
85g
protein
421g
carbs
46g
more
Fun With Allergy Kids http://allergykids.co.nz/

 

 

 

 

 

 

 

 

 

 

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