Bootin’ the Gluten
With the new year comes a fresh start, and for many, resolutions.
In the past, I have resolved to become more organized and utilize my calendar more, take up a new hobby, and like the majority of Americans, eat healthier.
Some resolutions are easier than others, and whether you believe in setting them as the first of the year roles around or not, goals in any capacity are an important thing to set and reach for in life. This year, I am going to take more photos. I want to capture more moments with family and friends, memories that I may someday otherwise forget.
I said goodbye to 2013 alongside family in Colorado and welcomed the first week of 2014 with them in the mountains.
The trip allotted many photo opportunities, giving a strong start to my New Years resolution.
We skied, shopped, watched movies, bowled and ate – a lot. I documented each activity and am already so thankful to have these memories set in stone.
On the plane ride home I flipped through the photos of the past week and found my favorites were of my family around the table. We were happiest then, relaxed, sharing good food and stories.
As I stayed true to my resolution, I also helped some of my family members stay true to theirs by making a “detox” winter salad.
Shaved Brussels sprouts, lentils, oranges, hazelnuts and goat cheese make for an extremely healthy and flavorful winter salad, helping everyone stay on track without feeling like they were missing out.
This salad is packed full of vitamins and fiber, and is a welcome change to traditional lettuce based salads.
I found that it tasted better the next day, after the vinaigrette and other ingredients had a chance to marry together, similar to coleslaw.
Shaved Brussels sprout salad
with oranges and goat cheese
Yields: 12 servings
1 small (about 3 tablespoons) shallot, finely minced
1/2 cup orange juice
1 teaspoon honey
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1 pound raw Brussels sprouts, cleaned
1 cup roughly chopped hazelnuts
2 navel oranges, segmented
2 cups cooked green lentils
5 ounces crumbled goat cheese
In a large bowl, add the shallot, orange juice, honey, salt and pepper, and whisk together. Continuing to whisk, drizzle in the olive oil until the vinaigrette begins to emulsify. Set aside.
Thinly slice the cleaned Brussels sprouts. I used a mandolin to achieve a consistent cut and toss with the vinaigrette. Set aside to begin marinating.
Add the hazelnuts, segmented oranges and lentils and toss to combine.
If you choose to let the salad marinate overnight, wait until you are ready to serve to add in the goat cheese and toss. Otherwise, add the goat cheese now and enjoy.
Green was first diagnosed with gluten intolerances as a teenager. Soon after, she developed a blog to share her struggles and successes of adapting to a gluten-free life. Over the years, her passion for wellness has turned into a profession.
A 2012 graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge.
Her goal is to make gluten free an option for everyone, not just those in need.
Green may be reached at email@example.com. Her column is published on the second Wednesday of each month.