Beet Soup

Ok, harvest season is just starting here in the rocky mountains of Utah. Have I mentioned how much I love fresh home grown vegetables? Not too mention being able to share gardening space with my dad. Which is wonderful because I can plant many more edible plant goodness that I don't have room for in my little gardening space :) Now, there are a few of my friends that know of my love for root vegetables....and one type in particular BEETS! Pickle em, boil em, roast em, mash em. Purple earthy goodness in my book. I do understand that there are quite a few people that don't share my adoration of the little vegetable. I get it. I'm not going to force you to eat them. I am going to ask that you TRY this recipe. Not only is it healthy and full of nutrients. It's so gosh darned easy to make and a great opportunity to have a different spin on using this betalain laden veggie (for anyone interested in the health benefits of beets, this is a GREAT article: Beets.

So here is my recipe for a tasty and easy beet soup dinner.

1 tablespoon olive oil

1/2 cup white or yellow onion diced

1-2 stalks celery diced

2 garlic cloves crushed

6 medium sized beets with the tops removed and diced

2-3 cups beef broth

salt and pepper to taste

In a large pot, warm olive oil then add onion, celery, and garlic. Cook on medium high for 5 minutes. This is an excellent opportunity to prepare your beets ;) Add your diced beets to the pot then add the beef broth. You will want to have enough broth to be an inch above the vegetables (my reasoning for 2-3 cups) since beets can vary in size and volume. Bring broth to a boil, cover, then lower heat to a moderate high. Boil for at least 15 or more minutes, until beets become very tender. Remove from heat and allow to cool slightly. Transfer to a blender and puree until no chunks remain. Pour back in pot then bring to a simmer. Serve topped with sour cream or plain yogurt :)

Now, I have had self proclaimed beet haters tell me they love this soup. Even my sweet husband who refuses to eat beets ask me to make this for them. Don't take my word on it though....try it for yourself :)

Plus.....it's just so pretty to look at ;)

It's time for Mutton Bustin

You know, I have always wanted my kids to ride a sheep....as silly as that sounds. Ever since I saw the little tikes all decked out in thier rodeo gear getting dumped in the dirt I have wanted my kids (well for the time being, kid) to bust some muttons. Wow, don't I sound like mom of the year hehehe. Watching those kids ride those sheepies is one of my favorite rodeo events.

Now reality. I have the sweetest little girl. Funny thing is....she is about as girly girl as it gets. Not that she can't get on Smokey for a ride or buzz around with Dad on the dirtbike...but in all honesty, crawling on top of a wild wooly sheep and hanging on like Pooh Bear to his hunny pot I figured was just not her "thing". Soooo I had just written it off that my kid would just never ride a sheep. Now as you parents know....kids are just filled with surprises. One night while watching her daddy post the colors at a rodeo, the munchkin watches her first mutton bustin event. She turns to me with the biggest eyes and says "MOMMA, I want to DO that!". Whoa, wait, WHAT? You want to ride sheep? "Heck ya" is the kid's reply. So I'm kinda shocked right now. These kids are getting dumped left and right and one even bursts into tears. Still, she keeps insisting she wants to do it. That's what I love about kids. You think as thier mom you know everything about them....then they pull something like "I want to ride sheep" out of thier hat.

So after two unsuccseful attempts at getting her signed up, I finally get her registered to ride in Davis County's PRCA rodeo. Mom found her some rootin tootin cowgirl duds at the local thrift store (boots and all!) for only $6 :) So we get to the rodeo and the kid has another surprise up her sleeve....See.....mom figured that all the lights, loud croud, commotion, not to mention loud baaing sheep might cause the munchkin to chicken out. Not the case. Not only was she even more excited to ride but when the mutton busters were all lined up in the arena, she marched RIGHT up to the gates and asked to ride first! I was so proud of my little girl! Not only did she ride that sheep like there was velcro stiched to her hands, shirt, and pants, but she rode that sheepy backwards. Now....mommy MIGHT have placed a little bug in her ear saying to ride backwards ;) Mom and her nerdy horsey knowlege knows sheep are built downhill. So when kids ride facing fowards when the sheep turns they get dumped.

So the result of the backwards first time sheepy rider daughter of mine? Second place! Boy was mom ever happy! What a rootin tootin good time we all had. Thanks for indulging me in reading our little family adventure :)

My Mutton Bustin Kid

The Ride



Dried Watermelon

Dried Watermelon

Ok, so I'm a dried fruit addict. No, really, I am. I also am picky on my dried fruit....I don't want my dried fruit pumped full of sulfur dioxide. Kinda defeats the purpose of a healthy snack right? I also love that my little kidlet and hubby will gobble up bags and bags of my homemade dried goodies. Why buy FAKE fruit snacks when you can make your own at home? The cost is MUCH cheaper than buying prepackaged mass produced stuff (plus, it's pretty tough to find just PLAIN dried fruit without any additives. Just watch your local grocery store produce sales and shop your local farmer's market. Now, this is a fruit I had not thought of drying. I mean, watermelon? Isn't it like 80% water or something? I had a friend who is big into the raw food thing tell me how totally awesome dried watermelon was...and to be honest, I really didn't think it would work. Anyway, I made it a few years back and BOY let me tell ya. I'm addicted. The stuff tasted like candied fruit leather. It has a wonderful chewy texture and the sweetness of one piece rivals that of any sugar and corn syrup laden FFS (fake fruit snack). You WILL need a food dehydrator that has temperature control. I tried it on an older model that is just plug in with no controls and my fruit drying attempt failed miserably :(

Ok, so here is how to make your tasty scrumptious all natural dried watermelon:

Lightly brush dehydrator trays with a teensy tiny bit of oil (to prevent watermelon from sticking when dried) Slice watermelon into 1/4"ish slices, remove the rind, then cut into strips or chunks. I normally cut them into 1" x 3" strips. Place them on the dehydrator trays. Turn dehydrator to degrees 135 and dry for about 16-20 hours. Every couple of hours, rotate your trays, moving the bottom to the top and all the ones in between). Lower temp to 105 and dry for another 1-2 hours or until watermelon is thoroughly dry but still pliable.

You can store this in a ziplock bag in your pantry for a few weeks. It will keep for months if frozen. Just remove and set on the countertop for a couple hours before eating ;)

I REALLY hope you guys get a chance to try this out. It's SO tasty and such a healthy snack for your family. Thanks for reading my internet friends :) 

Classic Slaw

Classic Slaw

Summer and salads. They just go together. There is something about summer that brings out the patio BBQ chef in us all. What better dish to accompany that piece of charbroiled meat than a cool zesty crunchy salad filled with flavor? Growing up, I never realized people made their own coleslaw. I just thought you drove to your local KFC and brought home a few bowls and served it. I didn't even notice until a few years back that you could buy a package of chopped cabbage and carrots JUST for the purpose of making your OWN slaw. Ok, I get it, I am a bit of a ditz and I am learning new things all the time. I only share this story with you because now that I just can't GO to a local KFC or other food joint to get my eats....I have to make it myself. I am also finding out I would MUCH rather eat the food I prepare than some premade in a warehouse sort of food. I can control what I put in and how it tastes.

Much to my surprise....I actually LIKE my coleslaw....AND the family does too. Nothing more gratifying as a wife when your husband says "now THAT is how coleslaw should taste".

That being said, save yourself a trip to KFC for some slaw and whip this up for yourself.

(doesn't that just look tasty???)

Classic Slaw

1 bag coleslaw blend (amazing they sell this at a store LOL!!)

Dressing

1/3 cup mayonnaise

2 tablespoons minced onion

1 tablespoon white wine vinegar

1 baby dill finely minced

1 tablespoon dill pickle brine

1/2-1 tablespoons sugar (depends on how sweet you like your slaw)

1/4 teaspoon salt

1/4 teaspoon celery seeds

Blend together salad ingredients then pour over slaw mix. Toss well until dressing is evenly distributed. Chill for at least 30 minutes before serving.

Cream of Broccoli Soup

Cream of Broccoli Soup

There are some nights you just want an easy filling dinner. There are some nights you look in your refrigerator for any sort of inspiration as to what to whip up for your family? Well....this was one of those nights. Lately, between working hard installing our signs for buisiness and playing hard, my time spent in the kitchen has been limited to say the least. That is the problem with being celiac....it's not like we can buzz over to KFC and grab a chicken bucket with sides. Not that it's the best thing for our bodies, but it certainly DOES taste good and it's quick and easy. As for quick and easy, this soup recipe definitely fits the bill....but lets add one more adjective in the mix. Delish. Which this soup most definitely is.....delish.

Top it with shredded cheddah. Sprinkle on some bacon bits. Dollop with sour cream.

Delish!

Gluten Free Cream of Broccoli Soup

2 tablespoons butter or olive oil

1 cup diced onions

3 cups chicken broth

1-2 diced celery stalks

8 cups chopped broccoli

3 tablespoons butter

3 tablespoons sweet rice flour

2 cups milk

salt and pepper to taste

Heat olive oil or butter in a large pot on medium heat and add onion and celery. Saute until celery is tender and onion is transluescent. Add the broccoli and broth, cover, and simmer for 10-15 minutes. Meanwhile, in a small saucepan, warm up the butter and whisk in the sweet rice flour. Sprinkle in salt and pepper then slowly stir in the milk whisking constantly until white sauce begins to thicken. Once sauce is thick, remove from heat and set aside. When broccoli is tender, carefully transfer into a blender (you may have to do a couple sets) and lightly blend until soup reaches desired consistency. Pour back into the large pot and slowly stir in white sauce. Simmer an additional 10 minutes on medium/low heat.

Diet Soda Sloppy Joes

Who here misses good ol' sloppy joes? Who here has kids (or a husband in my case) that can't get enough of Joe's sloppiness? It's not like we celiacs can just crack open a can of Manwhich, fry up some meat, and toss it all on a gluten laden piece of bread. Now, believe it or not, I used to make this dish ALL the time in my gluten eating days. I wanted to satisfy my husband's craving for the sandwich AND make it more healthy for him. So I use lean turkey burger and diet soda. I also used to use good ol' diet coke, but since it has caramel color (a big no no for me) I use my trusty diet Mountain Dew.

You gotta trust me on this. It is really really yummy. You wouldn't think diet soda and turkey burger could create such flavor packed bites but they do. 

Diet Soda Sloppy Joes

1 lb turkey burger

salt

1/2 cup diced red bell pepper

1/2 cup red onion

For the Sauce

1 cup diet soda

1/2 tablespoon tamari soy sauce (use 1 tablespoon if using regular)

2 tablespoons mustard

1/3 cup tomato paste

1/4 cup apple cider vinegar

2 tablespoons sugar or splenda

1 teaspoon garlic powder

1 tablespoon gluten free worchestershire sauce

In a large skillet, brown turkey burger on medium heat (lightly salted) along with the red bell peppers and onion. While turkey is cooking, whisk together the sauce ingredients. Pour sauce ingredients into the skillet and simmer until sauce reduces and thickens. Serve over your favorite piece of gluten free bread.

You just GOTTA try this out, you will not be disapointed :)

This recipe is featured on The Gluten Free Homemaker's Gluten Free Wednesdays

Roasted Butternut Squash Salad

I am on a salad kick lately. Mostly because I frankly just love salads. Any sort, greens, quinoa, pasta, get the picture? Namely because anything with fresh and crunchy vegetables just tickles my pickle. Plus, salads are SUCH a great lunch for us anit-glutites. No expensive gf bread or processed food garbage to fill your belly.

Now, combine a salad with squash and that's just the bee's knees in my opinion. Now I got this recipe off of a fun site Tasty Kitchen. I substituted the arugula for a fresh spring greens mix and used toasted almonds as that is what I had. The vinaigrette is very light, delicate, and JUST the right amount of flavor to blend with the flavors of the squash. I also opted to not drizzle olive oil on the squash pieces and just sprinkled cinnamon on them and a bit of salt.

Anywho, here is a lovely summer salad that is a perfect light lunch or an accompaniment to any scrumptious dinner you whip up.

Roasted Butternut Squash Salad

1 whole butternut squash cut into cubes
1 teaspoon cinnamon
1/4 cup roasted almond slivers
4-5 cups salad greens

Vinaigrette
1/4 cup apple cider vinegar
1 teaspoon olive oil
1 tablespoon red wine vinegar
1 tablespoon honey

Preheat oven to 400. Spread squash pieces out on a baking sheet and sprinkle with cinnamon and lightly dash salt. Bake squash pieces on top rack of the oven for roughly 10-15 minutes or until they reach desired consistency (I like a bit of a crunch, so I cooked them for about 10 minutes). Meanwhile blend together vinaigrette ingredients. Once squash is cooked, transfer to a bowl or plate and allow to cool in a refrigerator. Sprinkle cooled squash pieces and almonds on salad greens and drizzle with vinaigrette. Enjoy :)

This recipe is featured on the Gluten Free Homemaker's Gluten Free Wednesdays

Marinated Grilled Chops

It's summer and the cowgirl's grill has been most definitely been the favorite household appliance. Is there nothing better than savory meat sizzling on a warm sunny summer day? Well, maybe a few things, but honestly summer means good grilled food. Man, could I spew out more adjectives? I guess I could, but I'll be kind and spare you the Dr. Suessish blog post.

Anyway, back to grilled meat. Marinades are so awesome are they not? I mean, a few simple ingredients, zip lock baggie, and fresh meat is really all you need. Oh ya, and a grill.

Now you MUST try this marinade on some good ol' chops. You MUST! So read on and find out how to whip up these most awesome chops :)

Chop Marinade

1/4 cup red wine vinegar

Juice from one lime

1/2 de-seeded and finely minced jalapeno

1 teaspoon honey

2 tablespoons olive oil

1/2 teaspoon salt

1 cup finely minced cilantro

Blend all marinade ingredients together and pour over 2-3 pounds pork chops. Let chill in the refrigerator for at least 3 hours before grilling up.

Fire and Ice Salsa

Sweet, spicy, zippy, skippy.

That is what Fire and Ice salsa is made of. Yep. Fire and Ice salsa. It's a sweet and unique twist on good ol' salsa. This is a perfect dish to bring to any back yard barbecue. Not only is it tasty but it's so darned pretty to look at. I mean....it's PINK!

Here is how to put this prettylicious side dish together:

3 cups diced watermelon

1/2 cup diced green bell pepper

1 whole jalapeno de-seeded and minced

2 tablespoons lime juice

2 tablespoons minced cilantro

1/2 teaspoon garlic powder

1/4 heaping teaspoon salt

Mix together all ingredients and allow to sit for 30 minutes before serving.

Told ya it was pretty ;)

This recipe is featured at the Gluten Free Homemaker's Gluten Free Wednesdays

Snow Pea and Radish Salad

Anyone out there a gardener? Is anyone a frequent shopper to a local Farmer's Market? If so, you should know that radishes and peas are in season :) Want a great way to use up those home grown goodies? Throw em together in a light and easy little salad.

Your not going to believe how easy and tasty this little number is. Plus, this salad has such a great presentation with hardly any work whatsoever. Just do a bit of chopping and your set. Instant beautiful summer salad.

Snow Pea Radish Salad

For the dressing:

2 Tablespoons rice vinegar

2 Tablespoons toasted sesame oil (can be found at your local asian store)

1/2 teaspoon sugar

For the salad:

2 cups chopped snow pea pods

1 cup thinly sliced radishes

2 green onions diced

Mix together dressing ingredients and set aside. Toss the salad ingredients and lightly drizzle dressing on top. Can be served immediately.

**note** this goes great with grilled chops or steak :)

So Sweet Summer Chili

Ok, I get it...It's June...meaning hot summer days and warm relaxing nights. Chili isn't something that is normally thought of during the dog days of summer. Yet, this is one tasty chili that just goes so well with this sunshine filled season. Packed with seasonal vegetable goodness, it's a great way to use up those garden grown goodies. Got extra zuchinni? Toss it in! Got extra butternut squash? Throw it in :) With light and fresh seasonings such as corriander, cinnamon, and oregano it's a hearty and fresh dinner to whip up for your family.

Just like most chili, it's so easy and can be put together in a jiffy. It is also even better the next day when all those tasty ingredients do some midnight mingling overnight.


So to start out, pour 2 tablespoons olive oil in a large pot. Heat oil on medium high heat then throw in 1/2 cup diced onion, 1/2 cup butternut squash, banana squash, acorn squash (getting the picture here?) or sweet potato. This go round, I had butternut squash, so, that's what I threw in. Cook on medium stirring every so often. After the squash and onions begin to become tender, add 1 pound ground turkey burger. Increase burner temperature to a moderate high and sprinkle meat with salt, 2 1/2 teaspoons ground cumin, 2 teaspoons coriander, 1 teaspoon oregano, and generous dashes of cinnamon (roughly 1/4 - 1/2 teaspoon). Stir frequently and continue cooking until burger is almost completely cooked...at that time add 1 diced red bell pepper and 2 4oz cans green chilies then continue cooking until turkey is fully cooked. Lower heat to medium then throw in 1 small zucchini squash diced and 1 can diced tomatoes or about 2 cups diced fresh tomatoes and cook for another 5 minutes or until zucchini starts to become tender. Stir in 1 can drained and rinsed kidney beans, 1/2 cup chicken broth, 1/2 teaspoon brown sugar, and the juice of 1 lime. Bring to a simmer and cook for another 5-7 minutes.

*note* you don't want to overcook your vegetables. There is a method to my madness of adding them in steps. What makes this chili so sweet and fresh is the slight crunch the veggies lend. Mushy vegetables in da chili....no bueno.

You can top this with sour cream and serve with GF tortilla chips. It's quite yumtastic and a healthy hearty sweet and fresh twist on the classic chili.

This post is linked up to The Gluten Free Homemaker's Gluten Free Wednesdays

The Pink Cowgirl's Camping Adventures

Hi there everyone out in blogland.

I thought I would share some fun pictures from our camping adventure to Tasha Equestrian Camp near Fish Lake Utah. We all had SO much fun, despite me coming down with pneumonia....I did my best to grin and bear it and STILL managed to get out, enjoy nature, and of course....ride my horse. I also got a nice ride on my colt Pistol, who until recently, has not been ridden outside of the round pen.

I enjoyed seeing many breathtaking sights on the back of my horse. I'm telling you...not much is better than that.

Ok, enough chit chat....here be pictures :)

Smokey and Pistol all settled in their stalls

Hubby borrowing his friend's horse Chopper

Really neato beaver pond

The scenery was just breathtaking

I promise I didn't ride Smokey TOO hard

My dog Gage on his first real trail ride to the top of the mountain

Smoke and me playing around

Ya....playing around some more

Kidlet taking Smokey for a spin

These four legged creatures were running around EVERYWHERE

*evil snickers*

The mountains just plain rock.....nuff said

Riding to Crater Lake

Hubby and good ol' Chopper

This sweet little fellow couldn't have been older than a few days. It was just the sweetest thing!

Rough and tough mountain women can catch fish with our bare hands :) Really, we did! I will say, it was a lot harder than you would think lol!

That is all, thank so much for looking and have a wonderful 4th of July!

Zesty Quinoa Salad with a Southwestern Kick

Zesty Festive Quinoa Salad

Who here likes quinoa? I do! I do! I love how versatile it is. Want a breakfast cereal? Cook yourself some quinoa. Want a warm pilaf side dish? Pull out the rice cooker and make some quinoa. Want a tasty zesty salad full of nutrients and fresh vegetable goodness? Not only is quinoa tasty, nutty, and can be made into almost anything, but as most of you know, it's jam packed FULL of healthy benefits. Plus, you can cook up a big batch and freeze the leftovers. Then when you are running short of time, pull out your frozen quinoa, pop it in the microwave for a minute or two, then prepare it to your tastebuds desire.

Now that summer is upon us and we are FINALLY getting some enjoyable warm nights I have been loving hanging out on the patio while BBQing dinner. Instead of using expensive starchy gluten free pasta for a side I am loving using this mother grain instead. Even the famdamily has been loving the summer quinoa salads.

This has been one of our faves lately and I thought y'all would enjoy it as well ;)



Zesty Quinoa Salad


2 cups cooked Quinoa
2 tablespoons lime juice
1/2 cup diced radishes
1 red bell pepper diced
1/2 cucumber diced
1/4 cup green onions diced
2 avacados diced


Southwestern Vinaigrette


3 tablespoons lime juice
1/2 teaspoon ground cumin
2 tablespoons olive oil
salt and pepper to taste

In a salad bowl, mix together cooked quinoa, radishes, bell pepper, cucumber, green onions, and lime juice then set aside. In a blender, mix together all ingredients for the vinaigrette. Just prior before serving, top salad with avacado then drizzle dressing on top.

Camping Food......

Ok, so the pink cowgirl and the whole famdamily (dogs, kid, horses, everyone) are all going camping next week. I have tried to post a few tasty recipes to hold y'all off until I get back ;) Now I want to throw this out there....Before I go, what are some good celiac friendly food ideas for camping? 

It's not like we can just bring a bag of bread, peanut butter, and jelly....first of all, GF bread is very spendy, second, it just doesn't hold up well when tossed in a backpack while your out hiking, riding horses, ect....

I am looking for breakfast, lunch and dinner ideas. Don't be shy, please by all means, shout out some ideas :)

Thanks everyone!!

Brown Rice Salad

Ok, so I have never really had rice salad before. Never really thought about it before and it's certainly not a recipe idea I would Google. Thank goodness for cooking magazines. They are so fun to look at and can be such an inspiration. This recipe was found in Martha Stewart's Simply Recipes mag that I am finding to be one of my favorites. The meals and ideas are as the name states...simple...easy....and tasty.

So for dinner last night I needed some inspiration for a side dish to work with my honey cumin kabobs that I was grilling up. I also have not gone to the grocery store lately but had a nice assortment of fresh grown veggies picked from the garden. Being celiac, I am sure most of you will agree, I almost ALWAYS have rice on hand. I also like to keep a bag or two cooked rice in my freezer. It's so nice to have at times when you are exhausted and don't have the time or your stomach does not have the patience to wait 20 minutes to cook some up. 

Last night was one of those nights. I had been out and about all day and needed to put together something quick. Kabobs were the perfect main course, but I needed a filling and easy side. After browsing through some Simply Recipes mags, I found it. Rice Salad.

I pulled out a quart bag of cooked rice (which equates to 1 1/2 cups of cooked brown rice). I really don't think brown or white rice would matter much in this recipe. So whatever you have, just use it.  Then I made some alterations....I added 1/4 of the following veggies:

shredded carrots

diced jicama

diced radishes

diced red bell pepper

I then added 1 tablespoon dried onions (not to be confused with onion powder) and 1/2 cup minced fresh cilantro. Tossed all ingredients together in a bowl then added 1 teaspoon sugar and 1 1/2 tablespoons rice vinegar. Now the original recipe called for parsley instead of cilantro. Being that I had only fresh cilantro, that is what I used. I think this recipe will benefit from adding a fresh diced jalapeno (which I would have thrown in had there been on available).

Anyway, it was a quick, easy, and healthy side to summer grilled dinner. Enjoy!

Rice Salad

1 1/2 cups cooled cooked brown rice

1 teaspoon sugar

1 1/2 tablespoons rice vinegar

1/2 cup minced cilantro

1 tablespoon dried onions

1/4 cup of the following:

diced radishes

diced red bell pepper

diced jicama

shredded carrots

Toss all ingredients in a bowl and chill 10 minutes prior to serving.

Fish and Radish Tacos

Tis the season for fresh, fit, and zesty eating.

I love summer days and summer nights. I used to be such a fall girl. I adored the changing of the leaves, snuggling up in your favorite sweater, and sipping on spicy steamy apple cider. As of late, the table are turning. I am indulging in my inner California chick. I could spend every waking hour in the summer months hiking, mountain biking, working in my garden, sun bathing, you name it. If it's a sun filled summer activity, count me in.

This dinner goes along perfectly with summer. It's a great way to use up your excess radishes that are abounding in your garden or for sale at your local grocer. Plus what a better light dinner than broiled fish tacos topped with bitey radishes. Ya, I know, bitey is NOT a word...but haven't you noticed that home grown radishes have quite a bit more bite? Therefore....my fish tacos are bitey.

To create this summer dish, get about a pound and a half of tilapia. If it they are frozen, pop the filets in the microwave and defrost them. Or if you are much more organized than myself, you would have been more prepared and had them thawed out earlier in the day....

Pour some olive oil on a baking dish then sprinkle salt, pepper, and ground coriander on the filets then lay them on the baking dish. Oh, and don't forget to have your oven pre-heated to broil. Place the baking sheet on the top rack and broil away. You'll want to cook the filets about 5-7 minutes or until the fish is cooked all the way through.

While your fish is cooking, prepare the radish relish by slicing up 1 large bunch of radishes...roughly 1/2 cups worth of the BITEY red root. Hehehe. Place the thinly sliced or cubed (totally up to you whether you want slices or dices) radishes in a bowl then add the following:

2-3 tablespoons lime juice

1/2 of a jalapeno de-seeded and diced

3 diced green onions

salt to taste

Let sit and marinate for a few. Isn't that purdy?

That's all :) Top the tacos with fresh lime juice, cojita cheese, fresh cilantro, tobasco, you get the idea ;)

Fish and Radish Taco's

Radish Topping

2-3 tablespoons fresh squeezed lime juice

1 small bunch radishes (1/2 cups) sliced thinly

3 green onions diced

1/2 jalapeno pepper diced

salt and pepper

Broiled Tilapia

1 1/2 lbs tilapia filets

2 tablespoons olive oil

1/2 teaspoon coriander

salt and pepper

Garnish with cojita cheese, cilantro, and salsa verde

For the radish topping

In a small bowl, toss together lime juice, sliced radishes, diced green onion, diced jalapeno, and season with salt and pepper. Set aside.

For the Broiled Tilapia

Preheat oven to Broil. Drizzle olive oil in a baking sheet. Sprinkle Tilapia filets with ground coriander, salt, and pepper. Place on the top rack in oven and broil for approximaly 5-7 minutes (or until cooked all the way through).

Serve on gluten free corn tortillas, garnish with radish relish, lime wedges, cojita cheese or shredded mozzarella cheese, fresh cilantro, and salsa verde.