Easy Pad Thai

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First, an apology — I have not been updating this blog, and when I have, it hasn’t been with anything remotely like what I normally eat. Cheese enchiladas? We eat those maybe once every three months. Maybe. I also haven’t been eating as much bacon, so the kil’t kale is out, as well as any number of other things on this blog. 

The fact is – and I feel like I say this a lot — I’ve been struggling with what to cook. We’re on a tighter budget than ever before, which is good overall, but bad when it comes to making dinner. On a budget, I stick with tried and true favorites, things I know won’t go to waste and are relatively inexpensive. And when this constraint is combined with a picky eater, you can see how I might get frustrated.

But I couldn’t resist posting this pad thai recipe. It is, quite simply, the best version of this dish I’ve ever made. The base is a recipe from Eating Well, but I feel like since I end up doubling the sauce, it might not be as healthy as they claim. The nice thing, though, is that you end up using more bean sprouts than rice noodles, keeping the dish from becoming too heavy. Continue reading

Best Recipes of 2014

You guys all have a sweet tooth, you know that? I went to look up my Top Ten Recipes of 2014 and was floored by the fact that of the 10 most-viewed recipes, seven were desserts.

Not that I am complaining, by any means. If you are like me, you’re always looking for sweets with less guilt. Without further ado, I bring you — the most-viewed recipes of 2014!

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Grasshopper Bars

These little Paleo beauties combined avocado, coconut and dark chocolate for a festive bar that tastes like spring. They also just so happen to be vegan (if you use maple syrup and not honey).

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Prune Spice Cake

This one stunned me. Prune cake, you guys? But I bet you loved the spicy, dense cake with the date caramel frosting. Paleo, gluten-free and grain-free.

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Greek Zoodle Salad

This one is also Paleo, vegan and gluten-free! Though, um, if you are not Paleo, I suggest putting a little feta on it. I replaced the pasta in Greek pasta salad with zucchini noodles, boosting your veggie quotient. You are welcome

Mulligatawny

Credit for this one goes to Michelle Tam of Nom Nom Paleo. I think it’s delicious, and you guys must have agreed!

Secret Brownies

Gluten-free brownies that are almost Paleo — most of the sugar is replaced with prunes and apple juice. Shhhh.

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Homemade Fig Newtons

Dare I say it? These are almost better than those that come from the store. Paleo, vegan and gluten-free.

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Fig Butter

Inspired by a trip to Trader Joe’s, this fig butter is the reason I made the Fig Newtons in the first place. Yum yum yum.

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Bee Sting Bars

I love these so much, and I’m glad you liked them, too! Honey and almonds spread over a Paleo, gluten-free shortbread.

The Best Gluten-Free Brownies

Oh yeah. My favorite brownie recipe ever, made gluten-free. Enjoy!

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Kale with Balsamic and Bacon

Thank you all for overlooking that terrible, terrible photo and pressing on to enjoy the deliciousness that is kale sauteed with bacon, mushrooms and balsamic vinegar.

Happy Thanksgiving!

Hello, all —

Thanksgiving is the most food-centric holiday of the year. To that end, there’s a lot of stressing about food — what to make, how traditional should everything be, and what do you do about Great-Aunt Mabel who refuses to eat anything you have to chew, because her dentures don’t fit correctly?

I can’t promise to have all of the answers to these questions, but I do have a pretty large collection of Thanksgiving recipes that are gluten-free, mostly Paleo, and even a few that are vegan. I’m sure you’ll find something to suit everyone in the following list, including Great-Aunt Mabel.

(I do apologize for the quality of some of these pictures! They are pretty old, and I hadn’t yet grasped the importance of natural light and, you know, attractive food photos. I am in the process of trying to replace many of these.)

Appetizers:

Spicy Bar Nuts

Bacon-Wrapped Dates

Roasted Red Pepper Hummus (with fresh veggies)

Roasted Chickpeas

Salad:

Kale and Wild Rice Salad

Butternut Squash, Kale and Quinoa Salad

Sides:

Fresh Cranberry Sauce

Sweet Potatoes with Onion and Apple

Cauliflower Apple Mash

Brussels Sprouts with Bacon

Thyme-Roasted Vegetables

Grain-free Stuffing

Turkey Gravy

Dessert:

Paleo Pumpkin Custard

Paleo Pecan Pie

 

Grated Beet Salad with Apple and Dill

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This is definitely one of those salads that doesn’t sound that delicious when you talk about it. Beets? Okay, maybe, but a lot of people don’t like them. Apples with beets? Eh….and then you add cabbage, horseradish, dill and apple cider vinegar and you can tell that the people you’re feeding are already coming up with reasons they can’t eat it. They’re…allergic to apples. Yeah. That sounds right.

But trust me, it works. The dressing was actually inspired by a favorite pork chop recipe of mine that also doesn’t seem like it should work, but the tang of the vinegar and the kick of the horseradish play beautifully off of the shredded apples in the salad. And since we’re already playing with Eastern European flavors here, of course beets, cabbage and dill would go perfectly. It’s a little like a borscht…but not, because it’s deliciously crunchy, like the best coleslaw ever. 

Plus, it’s so good for you. Your entire body is going to thank you for eating this superfood of superfoods — and your tastebuds will thank you for waking them up with this tangy, zippy, herby combination. Serve it with pork chops or sausage and potatoes, and it will brighten your entire dinner.

Grated Beet Salad with Apple and Dill
 
Author: Kate Wutz
Prep time: 15 mins
Total time: 15 mins
A bright, zippy grated salad that will wake up your tastebuds and make your whole body feel good. Vegan, paleo and gluten-free.
Ingredients
  • 3 smallish red beets, scrubbed and peeled
  • 1 large golden beet, scrubbed and peeled
  • 1/4 head of red cabbage
  • 1 medium-sized apple, cored but with the peel still on (for fiber)
  • 1/4 cup apple cider vinegar
  • 2 tsp salt (or to taste)
  • 1 1/2 Tbsp horseradish, fresh or prepared
  • 1 Tbsp minced fresh dill
Instructions
  1. Yep, you’re going to need arms of steel or a food processor for this one. Shred or grate the beets, cabbage and apple and place in a large bowl. Whisk together remaining ingredients, and pour over the shredded veggies. Toss thoroughly, and adjust seasonings to taste.
  2. That’s it! Super-easy.
 

 

Redesign and Update

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Hello, everyone —

I’m sure you’ve noticed that it looks a bit different around here! I was able to take a much-needed staycation this week and spend some time tying up loose ends, as well as giving this blog the update it finally deserves.

Almond Butter Binge is coming up on a year old, so I decided it was definitely time to invest a little time and energy into making it a more usable, user-friendly site. Please, if you have any feedback or ideas about what you’d like to see, let me know!

Oh, and as for the photo above…That’s Ben, with a steak so good that as he was eating it, he yelled, “Put that on your food blog!” I aim to please.

Cheers,

Kate

What I Ate (gluten-free, vegetarian)

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Weekends are when I cook. The entire work week is pretty much as you’d expect, food-wise — salads, fruit, snack bars, eggs. The culinary masterpieces I whip up, the ones that involve lots of chopping, multiple cooking steps and things stuffed into other things, are definitely weekend projects.

But of course, my weekends are not always free. Between work events on weekends and other exciting opportunities (handgun classes and industry awards, for example), sometimes my cooking plans are shot.

However, everyone is busy, and so I figured there was some value in showing all of you how I eat on a normal day — what I eat when I don’t have time to make Snap Pea Salad with Miso Dressing or when I don’t have the energy to go to the grocery store.

The day portrayed here was completely focused on recovering from an exhausting week and weekend, both of which were filled with, um, not always healthy food. The number one priority this week was getting as many fruits, vegetables, and good fats into my body as possible. Continue reading

Happy Turkey Day!

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Are you as relieved as I am that all the Thanksgiving food is soon to be over?

Don’t get me wrong, I love Thanksgiving, but it really is the most food-centric day of the entire year. With Christmas, you can get away with a ham and a ton of cookies; actually, scrap the ham. Just cookies. But Thanksgiving is so steeped in tradition and ritual, with practically absolute rules governing the food to be served. Turkey. Gravy. Stuffing. Potatoes. Sweet Potatoes. Cranberry sauce. Pie. It’s a lot of stress for people with alternative diets, especially those that eschew thing like wheat, grain and potatoes.

Here, I’ve gathered all of my remotely Thanksgiving-related recipes, in hopes that everyone can be inspired by the options out there. No, you don’t need marshmallows on those sweet potatoes; no, being gluten-free doesn’t mean giving up pecan pie. And almost everyone (except the vegetarians, sorry) can agree that bacon-wrapped almond-stuffed dates are pretty much God’s gift to humanity and should be treated as such.

Continue reading