Polenta alla Putanesca

‘Whore’ style polenta is the Italian translation, meaning this is a zesty, spicy bold and savory sauce indeed! This sauce originates from Southern Italy from the mid 20th century and is a great topper for pastas and polenta.This recipe is gluten-free and diabetic friendly and a must try for your culinary journey.

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Polenta alla Putanesca

Yield: 3 generous servings

1-24 oz. tube of cooked polenta
1-14.5 oz. can diced tomatoes
½ red onion chopped
2 ripe Roma tomatoes
2 oz. part skim shredded mozzarella
1-2oz. can anchovy fillets drained
2 tablespoons capote capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extra-virgin olive oil
4 cloves of garlic
½ teaspoon crushed red chili flakes
5 fresh basil leaves
1 sprig fresh oregano leaves
Fresh cracked black pepper to taste

Place Roma tomatoes, garlic, basil, oregano, crushed chilies and anchovies in a blender and puree. Sauté onions in olive oil in a heavy bottom saucepan. Add blender contents, diced tomatoes, capers and olives, reduce to medium heat and cook for 15 minutes stirring occasionally. Slice polenta and portion onto three plates. Microwave 2 minutes each to heat.
Cover with putanesca sauce and top with shredded mozzarella cheese and serve.

© 2012 Aron David Bradley

Brown Rice Penne w/ Spinach and Mushrooms

Our local store has recently expanded their bulk foods section adding 3 gluten-free pastas. I thought I would give the brown rice penne a try so I created a simple entree to check it out. This recipe is lower in fat, gluten-free, dairy-free, diabetic friendly, and vegan.

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Brown Rice Penne with Spinach and Mushrooms

Yield: 4 generous servings

5 cups cooked brown rice penne
4 cups organic baby spinach leaves
3 cups Crimini mushrooms sliced
5 cloves fresh garlic chopped
6-8 leaves of fresh basil chiffonade
1 ½ tablespoons extra virgin olive oil

½ teaspoon salt
Fresh cracked black pepper to taste

Cook brown rice penne al dente drain, rinse and set aside. Heat olive oil in a wok or large heavy bottom sauce pan. Add garlic, and mushrooms sauté one minute then add spinach, basil, penne and seasonings. Cook till spinach is done (about 30 seconds) stirring constantly to coat penne.
Portion and serve.

© 2012 Aron David Bradley

Awesome recipe! Just click on the photo to go to the site and recipe.

Paleo Works: How To Diet

Chocolate Cake is one of the best things in the world ever, so we understand why many people may consider it a step too far to have no more chocolate cake at birthdays and other celebrations. But no fear! Mum has developed a healthy solution that won’t kill you. As it was her birthday on Friday, my mum set to and created an ingenious recipe we now call  Paleo Works ‘Choco’ Heaven that is even better than normal chocolate cake!  This is because it’s not made with bad stuff like ordinary chocolate cake is. I even ate some of the mixture before it went in the tin, you see you can, it’s not a problem, Paleo Chocolate Cake is actually good for you! So here we go, I will share this cake with you but I will warn you it’s not for the (chocolate) faint-hearted!


  • 1 cup almond flour

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Colcannon and Cabbage

What could be more Irish than these traditional favorites on St. Patrick’s day. What you say? “where’s the corned beef” actually corned beef was an adaptation added to the immigrants diets when they came to America buying inexpensive cuts of beef and preserving them. Colcannon could be found more often year round on Irish tables especially in the fall on Halloween where a tradition of placing charms and coins wrapped in paper in the mixture to delight the finders of such treasures and bestow good luck. Of course cabbage has always been a staple there. This recipe is a great way to get kids to eat kale who may have been reluctant with raw recipe applications. This recipe is heart healthy, vegan, gluten-free, dairy-free and diabetic friendly.

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Colcannon and Cabbage

Yield: 4 generous servings

5 medium Yukon gold potatoes diced 1-inch
2 cups kale chopped
2 cups leeks cut lengthwise and sliced
1 cup Silk Pure coconut milk
1 tablespoon grape seed oil
2 teaspoons salt
1 small head of cabbage stem removed and quartered

Place potatoes and salt into a saucepan and cover with water. Bring to a boil, reduce heat and cook till tender. Sauté leeks and kale in oil. Drain potatoes (leave in the saucepan) and add the sautéed veggies and coconut milk and mash together. Steam cabbage while potatoes are cooking till just tender still retaining some crispness. Plate and serve.
Erin go braugh!

© 2012 Aron David Bradley

Chicken & Baby Kale Salad w/ Artichoke Heart Dressing

This is a very tasty lunch or dinner salad with baby kale and romaine lettuce and a myriad of  tastes and textures from the whole sugar snap peas, sliced almonds, crunchy carrots, savory succulent chicken a bit of heat from the Fresno chilies and one of my favorite and easiest to prepare creations: Creamy Artichoke Heart Salad Dressing. This dressing works well with any salad but is especially nice with this combination. This dish is high in fiber, heart-healthy and diabetic friendly and very nutritious.

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Chicken & Baby Kale Salad
w/ Artichoke Heart Dressing

Yield: 4 generous servings

2 baked free range chicken breasts cut in half and sliced
2 hearts of romaine chopped
5 oz. whole sugar snap peas
4 oz. julienne carrots
2 oz. mixed baby kale
4 tablespoons sliced raw almonds
2 Fresno chilies de-seed and julienne
1- 13.75 oz. can of artichoke hearts in water
1 cup of olive oil mayonnaise
1 tablespoon stevia
1 teaspoon lime juice
1 teaspoon dill weed
½ teaspoon salt

Mix romaine, baby kale and carrots in a salad bowl and portion onto 4 dinner plates. Top each with sugar snap peas, sliced almonds, chicken and Fresno chilies. Add all dressing ingredients into a blender and puree. Top salads with dressing and serve.

© 2012 Aron David Bradley