Caro's recipes while traveling

We're in Martinique. At the airport, we meet Caroline (Cuisine L'angélique) and her family. What wonderful news. So we met several times, taking full advantage of my friend's knowledge of healthy, gluten-free, and hypotoxic travel. Simple once you know how. Many of you have been asking for such ways. So I'm sharing everything with you.

• Fresh idea, mango guacamole:

"1 large avocado (it's worth 2 in Quebec), the juice of half a lime, half a nice mango cut into small cubes. About 2 tablespoons of chopped fresh mint and the same amount of shallots and salt to taste!"

• Easy meal idea:

"I found some gluten-free spaghetti and a good tomato and mushroom sauce. We're adding some vegetables and a nice salad! That's what we're having tonight."

• Legume salad (she brought me some, I enjoyed it for breakfast)

"One can of red beans and one can of white beans. Corn kernels, cauliflower, one bell pepper, shallot, cherry tomatoes, black olives, vinaigrette: olive oil, mustard, Dijon syrup, lime juice, salt, pepper, dried basil."

• Quinoa salad:

"2 cups cooked quinoa 1 bell pepper 1 or 2 mangoes grated carrots chopped almonds 2 tbsp fresh mint Vinaigrette 3 tbsp oil 2 tbsp syrup 1/4 tsp salt"

And for non-vegan hypotoxic cooking, especially for children:

Chicken: "Fry the onion and garlic in oil, then blanch the pieces of 4 chicken breasts. Add the sauce (1/2 cup orange juice, 1/4 cup maple syrup or honey, 2 tbsp Dijon mustard). Cover and simmer for 10 minutes. Then remove the cover and let it reduce a little. Covering at the beginning allows it to cook and prevents all the liquid from being lost.

Meatballs for Charles, with coconut milk for creaminess and flavored with honey (and in a double recipe to have leftovers): Meatballs: 908 grams (2 lb) of ground meat to taste 1/2 tsp salt 1/4 tsp pepper and if Charles likes onions 1 onion very finely chopped otherwise garlic press. And 2 tbsp Dijon mustard 2 tsp honey 1 beaten egg

You mix all this and shape into balls (not too big) and fry them in oil on each side over medium-low heat. This allows them to hold together well before going into the sauce where they will cook.

Sauce: 1 can of coconut milk, 1/2 can of water, 2 tbsp Dijon mustard and 2 tbsp honey, salt, pepper to taste, and 1/4 tsp ground cumin. Bring to a boil, add the meatballs, cover, and simmer for 10 minutes. Remove the lid, increase the heat to ensure it simmers, and cook for another 10 to 15 minutes.

And if Charles likes coriander you can add 1 to 2 tablespoons of fresh chopped coriander to the sauce or even fresh parsley.

For my part, I have avocados galore that I eat either with my quinoa in the evening or on my gluten-free bread in the morning (I found some!) after a huge plate of fruit. And I would also eat rice with legumes drizzled with a little olive oil at each meal, like we do in Brazil, my country of birth! Yum! Here is my next plate and I am delighted!

PS I really like Caroline. She is boundlessly generous and does everything to fill her son, who cannot eat gluten, with the best recipes, having promised him that he would lack nothing in terms of treats compared to other children. Caro is participating in a competition at the moment which is very important to her, if you have time, can you go and vote for her? You will make a difference in her life. She works hard and alone to promote her business; her values ​​are in the right place. There are 3 categories, you have to put an x ​​in the 3, she participates in two of the 3 (and she does not know that I am making this request to you... which I do very rarely, you will agree!): dux-public vote