Fat-Free Archives - Strength and Sunshine

Healing Indian Eggplant Hummus

September 28, 2016 by Rebecca @ Strength and Sunshine 123 Comments

A hummus that heals! This Healing Indian Eggplant Hummus is a perfect blend of roasted eggplant, chickpeas, and Indian spices like turmeric. It’s gluten-free, vegan, and fat-free, making it a delicious snack recipe for dipping or spreading!

Maybe I should call this “Baba Ghanoush Hummus 2.0“! The whole “roasted eggplant” thing is happening again. This time, we’re taking the Indian route. Tons of turmeric, curry powder, garam masala, you get the idea! Roasted eggplant really is the secret to ultra creamy dips and dishes without the “cream”. People either love or hate eggplant, but when it’s roasted and blended, there’s no way not to love it (you really don’t even “know” it’s there!)Read More

Smoky Spiralized Purple Sweet Potato Fries

June 13, 2016 by Rebecca @ Strength and Sunshine 156 Comments

Take your fries up a few notches. These smoky spiralized purple sweet potato fries are anything but boring! Baked, crispy, colorful, & smoky! Gluten-free, vegan, paleo, & oil-free, these fries will change your life!

The day has come. I teased you at the start of the year and I just didn’t know when would be the perfect time to finally post these. I originally shared my most popular recipe, Spicy Spiralized Sweet Potato Fries, in May of 2015, well my friends, Summertime seems to be fry time! Let’s see if these catch on as much as their orange brother. I have faith they will. These guys are smokin’ and PURPLE!Read More

Mexican Carrot Dogs with Chunky Salsa Verde

April 27, 2016 by Rebecca @ Strength and Sunshine 207 Comments

The ultimate plant-based hot dog! Mexican carrot dogs with chunky salsa verde are a fun summer bbq must! Gluten-free and vegan, this healthy meatless recipe will have your taste buds fooled and your body thanking you!

What? Yes, yes I did! The ever trendy carrot dog! For the longest time, longer than I can even remember, I’ve wanted to make the “carrot dog”. Even when I still ate beef, back in the day, I never liked hot dogs (I mean really…what is a hot dog? Is it even cow in the first place? YUCK!) Now if you’re shaking you head thinking carrot dogs sound gross, just hold up. You are in for a very tasty surprise!

How could a carrot possibly pass for a hot dog? Well, just the same way as cauliflower rice can pass for rice. We all know it’s completely different, but that doesn’t mean it isn’t a tasty fun alternative! I wholeheartedly believe carrot dogs are the definition of fun food! Carrot are one of those jack of all trades food. It can make mac and cheese, killer waffles, and of course take on the role of a hot diggidy dog!

Not only is this recipe prepping you for summer bbqs ans cook-outs, but I made it Mexican style for a little Cinco de Mayo fun! Forget the tacos and quesadillas, carrot dogs are where it’s at! I’ve paired these dogs with a refreshing, not so spicy, chunky salsa verde. This salsa included green chiles, tomatillos, chayote squash, green bell pepper and a few other extra spices. The salsa is so good I think I’ll be making it alone as is for topping on any dish!

Y’all do remember I love salsa verde, right? Well this was my first homemade version and new favorite. When this whole dish is assembled, it just looks and smells like summer. That salsa really does it! Plus, you grill the carrots after marinating and all is right in the world. I didn’t even have to worry about having gas in the big outdoor grill for these. I used my trusty dusty grill pan (in love! You should buy one!) They come in handy for those chilly winter months or, if you’re like me, and you grill runs out of gas or won;t light 7 out of 10 times!

Enough blabbing! Are you ready for some summer Mexican food fun? You think carrot dogs will ever surpass the almighty veggie burger? Probably not….but who know! I’ll never diss the dog (even though I just made a new freeze batch of veggie burgers over the weekend…opps!)

Mexican Carrot Dogs with Chunky Salsa Verde

Mexican Carrot Dogs with Chunky Salsa Verde

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Author: Rebecca Pytell

Recipe type: Main, Condiment

Cuisine: Mexican

Serves: 4

Ingredients

4 Large Whole Carrots
Marinade:
½ Cup Raw Apple Cider Vinegar
¼ Cup Coconut Aminos
3 Tsp Liquid Smoke (I used hickoy flavor)
2 Tsp Dijon Mustard
1 Tsp Minced Garlic
1 Tsp Onion Powder
1 TB Chili Powder
1 Tsp Smoked Paprika
Salsa Verde:
½ Cup Mild Diced Roasted Green Chiles
3 Large Tomatillos (chopped)
1 Chayote Squash (chopped)
1 Small Green Bell Pepper (chopped)
1 Large Shallot (chopped)
2 TB Fresh Cilantro (chopped)
1 Tsp Minced Garlic
Extras:
4 Gluten-Free Hot Dog Buns
Romaine Lettuce
Ketchup

Instructions

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5-8 minutes until just fork tender. Remove and allow to cool.
In a large plastic bag, combine all the marinade ingredients. Then place the boiled carrots in and refrigerate for 3-4 hours.
Meanwhile, prep the salsa but roughly chopping all ingredients and then pulsing it all together in a food processor. Keep it chunky!
Once the carrots have marinated, heat a grill pan over medium high heat, on the stove. Grill your carrots for 10 minutes, rotating every few minutes to get grill marks on all sides as best you can.
Serve the grilled carrots on a gluten-free hot dog bun and top with salsa, lettuce, ketchup, anything else you'd like!

Nutrition Information

Serving size: 1

Still think I’m crazy? No no, these are delicious! They will turn carrot haters AND hot dog haters into total lovers! I was already a die-hard carrot lover, but now I’m a “hot dog” lover too 😉 And if you’re in need of a full on Cinco de Mayo menu, I’ve teamed up with some food blogger friends and we put together a HUGE 34 recipe idea collection for you to choose from! Happy Mexican eating!

Margarita Granita by Feast + West – Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen – Poblano & Mushroom Tosadas by The Mexitalian – Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food – Street Corn-style Roasted Potatoes by A Little Gathering – Pork & Black Bean Stew by think fruitful – Tequila Lime Tart by Love & Flour – Crispy Fish Tacos with Cajun Mayo by Winstead Wandering – Strawberry Watermelon Agua Fresca by A Savory Feast – Shredded Chicken Gorditas by Loves Food, Loves to Eat – Carne Asada Fries by Tornadough Alli – Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine – Raspberry Lime Rickey Margaritas by Feed Me Phoebe – Slow Cooked Carnitas Style Chicken by Simple and Savory – Chicken Fajita Sandwich by Brunch-n-Bites – Cantaloupe Mint Margaritas by The Speckled Palate – Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen – Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow – Roasted Veggie Salsa by Living Well Kitchen – Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME! – Blackberry Mint Agua Fresca by the Grant life – Nightshade Free Southwest Salad by I Say Nomato – Southwestern Orzo salad by Family Food on the Table – Watermelon Mint Margarita by Gold & Bloom – Mix-Your-Own Guac Bar by Hey There Sunshine – Blood Orange Margaritas by Glisten and Grace – Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home – Traditional Homemade Flour Tortillas by Sustaining the Powers – Slow Cooker Red Chicken Enchiladas by Sustaining the Powers – Sizzling Texas Fajitas by Sustaining the Powers – Margerita Poke Cake by Pink Cake Plate – Cheesy Southwest Egg Rolls by Pink Cake Plate – Mojito Cupcakes by The Rustic Willow – Margarita Shrimp Tacos by Macheesmo – Pineapple Cilantro Salsa by Feast + West – One Pot Taco Soup by A Joyfully Mad Kitchen – Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me – Slow Cooker Chipotle Turkey Tacos by Two Places and Once – Margarita Bar by Mixplorology

So tell me:

+ Burgers or Dog? I think I still have to go with the burger. They are just such an easy freezer-stash lazy meal!

+ Do you actually plan to eat Mexican food on Cinco de Mayo? Never intentionally, no.

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Beetroot Risotto

January 11, 2016 by Rebecca @ Strength and Sunshine 155 Comments

Ultra creamy vegan and gluten-free beetroot risotto. A delicious and beautiful side dish done in 30 minutes. This healthy risotto recipe will have you winning dinnertime!

**I received free samples of Progresso Cooking Stock mentioned in this post at no cost.**

Risottno? Risottyes! Far too long my friends! Risotto have been a dish on that long recipe bucket list of mine for a long time. Thing is, I’ve made risotto before…years ago. Years before any diet changes due to celiac, soy or no dairy or egg. That first risotto was the epitome of cheese and decadence, but it created some fond lasting memories for me and I love to tell the story. I don’t remember my exact age, but I was young and this was on of the first recipes I ever made…with my Nintento DS.Read More

Black Eyed Pea Curry with Swiss Chard & Roasted Eggplant

December 28, 2015 by Rebecca @ Strength and Sunshine 134 Comments

An easy quick curry for a warming meal any night of the week. Black Eyed Pea Curry with Swiss Chard & Roasted Eggplant is packed with creamy veggie power to satisfy even this biggest plant-based skeptic!

As we find ourselves with only 4 days left until the new year is upon us, it’s my obligation to bring you some well wishes and luck in the coming year. And I’m bringing that to you in the form of BEANS! You may remember from years passed that the humble black eyed pea is a Southern good luck charm and tradition. One of the most common explanations of this bring so big in the South dates back to the Civil War. The Union soldiers had destroyed and stole all the southern crops and the Confederates were lucky enough to have these peas left (which were considered to be animal feed) to eat and help them make it through he brutal winter. The peas were also given to the slaves, which was the one thing they had to celebrate with after the Emancipation Proclamation. There are also stories that date back to ancient Egyptian times.

I’m a big supporter of the black eyed pea tradition. There are many other good luck foods, from grapes (12 grapes at midnight!) to long noodles, but I like the bean…or pea. When eaten on New Years Day, they are said to bring you luck and prosperity in the new year. Traditionally served with collard greens, corn bread, or stewed tomatoes. Well, I twisted that up a bit and brought in some “Rebecca” flare to the black eyed peas.

A little Southern/Indian fusion? Cuisine fusion is a trendy thing, right? I think Southern/Indian will be a thing in 2016 (feel free to quote me on that!). So I’m going to lead the movement today with this black eyed pea curry! I think you’ll like it just as much as me 😉 (Let’s just hope it doesn’t bring us bad luck by “twisting” the pea tradition too much!) Now, black eyed peas are beans, not “peas”, but bean or pea, they are legumes regardless. One of my favorite legumes to be exact! I think if I had to rank my favorite legumes it would look like this: Chickpeas, Red Lentils, Black Eyed Peas, Black Beans, Adzuki Beans (well yea, top 5).

I actually struggled this year with getting myself to feel “safe” eating beans again after the “Bean Incident of 2015“. I still haven’t sprouted any form of legume since then. I don’t think I’ll ever sprout any bean but maybe lentils again. Lentils are easier and safer! Still, even almost a year later, the though of sprouted chickpeas/cranberry beans makes me sick. I went months without eating beans (besides hummus) after that incident. Slowly I brought some of my favorite bean bowls back, veggies burgers, etc. And then this curry which I can report made me very happy and gave me a little more bean trust!

I do tend to eat a lot of “dangerous” foods though. Mango skin, Yucca, but these tend to be my favorite foods, so I’ll take my changes still. Beans shouldn’t be scary, they’re much safer than an under-cooked yucca! And for this recipe, I’m using black eyed peas. LUCK! They are a symbol of luck, not bean death! Although I’m not even Southern and I’m twisting this dish with Indian, so maybe….No, I think the culinary gods have me in their favor on this one. (I’ll just keep telling myself that). I did keep more of the Southern tradition in here than you think. Instead of collards, I used Swiss chard, and instead of stewed tomatoes, I just used tomato paste.

No cornbread though. Although, that would be a mighty fine pairing with this curry! Maybe I should have made a cornbread naan to share too. Although that may have been pushing my luck a bit too much! I did include some lovely roasted eggplant, makes everything so creamy, the new secret to a fantastic filly curry in my opinion. Creamy, comforting, plant-based curry goodness, that I’m promising you will bring you some good luck…or at least some New Year’s Day smiles!

Black Eyed Pea Curry with Swiss Chard & Roasted Eggplant