Monthly Archives: May 2013

Lime Salt & Simple Snacking (GF/DF/V)

Flavored salts are simple to make and add easy pizazz to any dish.  Last fall, when the Midwestern Gentleman and I harvested our herb garden, I put up several jars of herb salts: lemon balm salt; thyme salt; and a … Continue reading

Posted in Anti-Inflammatory Ingredients, chile pepper, citrus, Gluten-free, herbs, Nut-free, Recipes, Snacks, spices, Vegan, Vegetarian | 2 Comments

Coocoo

Since our visit to Trinidad and Tobago in January, coocoo now claims a regular spot in our menu rotation.  This Trini version of polenta is traditionally served as a starchy side with fish. I enjoyed it in Tobago as a … Continue reading

Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Appetizers, coconut oil (virgin/ unrefined), cruciferous vegetables, Dairy-free, Entrees, Gluten-free, herbs, Nut-free, Recipes, Snacks, spices, Travel, Trinidad & Tobago, Vegan, Vegetarian | Leave a comment

One Year Anniversary: Looking Backwards and Forwards

What IF…? Gourmet celebrates its first anniversary this week.  It has been a transformative year, and I am grateful for all the positive changes in my health that have resulted from following an anti-inflammatory eating plan and a sustainable exercise … Continue reading

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Posted in Anti-Inflammatory Ingredients, Just Keep Me Movin' | 5 Comments

Ginger-Madeira Poached Chicken Thighs (GF/DF)

I’ve been making a variation of this tender, flavorful chicken since I was a child; it is one of the first entrees I ever learned to cook by myself.  Made with organic, free range, antibiotic and hormone-free chicken, it is … Continue reading

Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, chile pepper, Dairy-free, Entrees, ginger root, Gluten-free, Nut-free, Recipes, spices | Leave a comment