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We are so excited for today’s recipe for National Celiac Awareness Day, which can easily be made vegan AIP friendly by simply omitting the cumin! We found out about, and quickly got our hands on, the I love Trader Joe’s cookbook by Cherie Mercer. It is aptly name because we do love Trader Joe’s.
Walking into a Trader Joe’s is like an adult playground; they always have fun and exciting new products that rarely disappoint. Trader Joe’s does a great job of buying for flavor and quality, and their prices are unbelievable. The other thing we love about Trader Joe’s is that they label their food. Whether you’re Vegetarian, Vegan and/or Gluten-free, they will let you know which of their products are safe for your diet. We also appreciate that about this new cookbook! While it is certainly full of recipes containing meat and gluten, there are plenty that are vegan and gluten free, and they are labeled as such.
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
If you don’t live near a Trader Joe’s, don’t despair! None of the recipes we will feature from this book will contain ingredients that cannot be easily obtained from your local grocery store. Today’s amazing recipe is so simple that it allows you to taste the true flavors from the fresh produce included. Creamy avocados are accompanied by the tangy citrus of oranges and salty olives; a perfect blend of flavors.
Vegan, Gluten-Free Avocado, Orange and Olive Salad
Yield: Serves 4
- 2 ripe avocados, sliced lengthwise
- 2 oranges, peeled, and sliced into wheels
- 1 cup pitted black or green olives
- Juice of 2 limes
- 2 tablespoons olive oil
- Pinch of ground cumin (omit cumin to make this vegan AIP compliant)
Arrange avocado slices and orange wheels on a plate. Scatter the olives over the top. Whisk together the lime juice, olive oil, and cumin. Drizzle over salad.
This is a great starter for a summer barbecue dinner, or can be enjoyed alone as a light and refreshing lunch.
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