Archive for Gluten Free

Butternut Squash Stuffed Mushrooms

Saturday, October 7th, 2017

This healthy vegetarian dish is easy to make and makes a great side dish for your fall or holiday dinner.  Substitute with smaller mushrooms for the perfect appetizer.

Ingredients

  • 4 Tablespoons butter
  • 2 Tablespoon sage (chopped)
  • 2 cups butternut squash (peeled and cubed)
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pumpkin pie spice (optional)
  • 1 Tablespoon honey or brown sugar
  • 4 Portobello mushrooms, stemmed
  • ¼ cup goat cheese
  • Optional garnish: Goat cheese, parmesan cheese or sage

Directions

Preheat oven to 375 degrees.

Heat butter in a saucepan Add in sage and stir for a couple of minutes over low – medium heat until butter has turned light brown and has a nutty aroma.  Set aside

In a large bowl, add the butternut squash, garlic, salt, pepper, pumpkin pie spice, honey and butter/sage mixture (reserving some to coat mushrooms) and toss well to combine.

Transfer to a baking sheet lined with parchment paper and bake for 10-15 minutes, until slightly soft.

Brush the inside of the mushrooms with the remaining butter/sage mixture. Place on a baking sheet lined with parchment paper. Fill with butternut squash and top with goat cheese. Bake until mushrooms are tender, about 10-15 minutes.

Garnish with goat cheese and sage. Serve immediately.

Cauliflower Pumpkin Risotto

Saturday, October 7th, 2017

By swapping cauliflower for rice and adding goat cheese, this recipe recreates the creamy texture for a healthier risotto option.

Bonus: You will be out of the kitchen in under 30 minutes as the cauliflower cooks quicker than rice.

Ingredients 

  • 1 head cauliflower (4-5 cups)
  • 2 Tablespoons butter
  • 1 Tablespoon sage (chopped)
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • ¾ cup chicken broth (or more as needed)
  • 1 cup pumpkin puree ( can or fresh)
  • ½ teaspoon pumpkin pie spice (optional)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup goat cheese or parmesan cheese
  • Optional garnish: sage, goat cheese, pumpkin seeds, et

Directions

Using a cheese grater, grate cauliflower until it resembles rice grains (or use a food processor)

Heat butter in a skillet or saucepan Add sage and stir for a couple of minutes over low – medium heat until butter has turned light brown and has a nutty aroma.

Add in onion and garlic and sauté for a few minutes or until onions are translucent Add in cauliflower, half of the broth and stir for about 5 minutes until liquid is absorbed.  Add in remaining broth and continue to cook until cauliflower is softened.

Stir in pumpkin puree, pumpkin spice (if using), salt, pepper and goat cheese and stir until goat cheese is melted and cauliflower has a creamy texture.

Transfer to a serving dish and garnish as desired.

Quinoa Pizza Crust

Tuesday, August 22nd, 2017

Quinoa pizza crust is a great gluten-free alternative to pizza dough. It has a nutty taste and holds together perfectly when sliced.

Ingredients:

  • 1 cup uncooked quinoa (soaked for at least 8 hours)
  • 1/4 cup water
  • 1 garlic clove
  • 1/2 teaspoon baking powder
  • 1 teaspoon. salt
  • cooking spray
  • Toppings desired: tomato sauce, onions, mushrooms, tomato, meat, etc

Directions

Place quinoa in a bowl and cover with water. Let soak 8 hours or overnight. Drain and rinse with water.

Preheat oven to 425 degrees F.

Place quinoa, water, garlic, baking powder, salt in a food processor and mix until smooth, scraping the sides as needed. 

Line a round cake pan or baking sheet with parchment paper and spray with cooking spray. 

Pour in batter and smooth with a rubber spatula.

Bake for 15 minutes. Flip crust over and bake for 10 more minutes ( you can remove parchment paper).  Add toppings desired and bake for 5 minutes (more or less depending on toppings) 

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Strawberry Gazpacho

Wednesday, July 5th, 2017

As strawberries are in season,  try this refreshing version of the classic Spanish chilled vegetable soup.

Serves 6

Ingredients

  • 1/2  cucumber, peeled 
  • 1/2  red bell pepper, cored and seeded
  • 1 tomato 
  • 1 shallot or 1/4 red onion
  • 1 pound strawberries, hulled and halved
  • 2 Tablespoons balsamic  vinegar
  • 2 Tablespoons extra virgin olive oil
  • Juice of 1 lemon or lime
  • 1/2 teaspoon salt  
  • 1/2 teaspoon black pepper
  • Optional garnish:  diced strawberries and mint 

Directions

Roughly chop cucumber, bell pepper, tomato, red onion  and strawberries. 

Add  vegetables and strawberries into a food processor or blender and pulse a few times to mix. 

Add in balsamic vinegar, oil, lemon juice, salt and pepper  Process/blend mixture until pureed into desired consistency. 

Taste and adjust seasoning, if needed.

Chill before serving. The longer the gazpacho sits, the more flavor it develops. Can be refrigerated overnight.

Before serving, garnish with diced strawberries and mint, if desired. 

Loaded Mash Cauliflower

Thursday, January 26th, 2017

This recipe was created when I had ingredients leftover from the Mini Pull Apart Bread recipe. I already had the ingredients chopped, meats cooked and I had cauliflower in my refrigerator.  It dawned on me that this recipe would actually be great for your party for those who are gluten free and couldn’t enjoy the pull apart breads.

Ingredients 

  • 2 heads cauliflower, broken into florets
  • 1/2 cup of milk
  • 1  cup Parmesan cheese
  • 1 stick of butter, cubed
  • 1 teaspoon salt 
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese ( or other  cheese) 
  • Any toppings desired

Directions 

Preheat oven to 350 degrees F.

Place cauliflower in a large pot and  add water to cover. Bring to a boil. Reduce heat and simmer, uncovered, 12-15 minutes or until very tender. Drain water and transfer back to the pot.  Using a potato masher, mash cauliflower with milk, parmesan cheese, butter and seasonings.  Taste and adjust seasoning, as needed.  Transfer to a greased baking dish. Top with cooked meats, cheese, vegetables or herbs. 

Bake for 10-15 minutes or until cheese is melted and top is golden brown.

 

Southwestern Chicken Lettuce Wraps

Wednesday, January 25th, 2017

You won’t miss any of the flavors of a traditional taco. This recipe has got it all except the carbs!   Perfect as an appetizer, lunch or dinner.

Feel free to change the spice levels to suite your own taste.

Serves 4

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 2 Chicken breasts ( can use ground chicken)
  • 3 Tablespoons Olive Oil
  • 1-2 bell peppers, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Lettuce leaves ( romaine, napa, iceberg, etc)
  • Optional garnish: tomato, red onion, green onion, avocado, cilantro

Avocado Cilantro Dressing

  • 1 avocado, pit removed
  • 2 Tablespoons olive oil
  • Zest and juice of 1 lime
  • 2 garlic cloves
  • 1 Tablespoon cilantro
  • 3 Tablespoons water ( more as needed)
  • Pinch of salt

Directions

In a bowl, combine salt, pepper,  oregano, garlic powder,  turmeric, cumin, chili powder and coriander.  Rub chicken breasts with oil and coat with spice mixture on both sides.

Heat 2 Tablespoons of oil in a large skillet and cook chicken until no longer pink in the middle. Set aside. When cool, cut into small strips or bite size pieces.

Heat 1 Tablespoon of oil in the same skillet.  Sauté bell peppers, onions and garlic for a few minutes.  Add in chicken and sauté until  chicken is cooked through.

To assemble: Place chicken and vegetables on top of lettuce leaves.  Top with desired garnish and drizzle avocado cilantro dressing on top.

Dressing: Combine all ingredients together a blender and process until smooth, adding more water as needed.

Paleo Protein Bites

Monday, January 9th, 2017

These no bake protein bites are great for pre/post workout snacks or anytime you need an easy to grab snack.

The ingredients are paleo friendly but if you are looking for a non paleo option,  just substitute ingredients such as cacao nibs   (use chocolate chips), almond butter ( use any nut butter)  or other ingredients desired.

Makes 12-15 bites

Ingredients

  • 1/2 cup coconut flakes
  • 1 cup nuts ( walnuts, cashews, almonds, etc)
  • 1 cup dates (or any other dried fruit) 
  • 1/2 cup almond butter
  • 1/2 cup cacao nibs (optional)
  • coconut flakes or cacao powder (optional)

Directions 

Pulse coconut flakes and nuts together in a food processor  Add dates and process until it sticks together. (If your dates are dry, soak in warm water for 10 minutes then drain before using)

Transfer to a large bowl.  Add in almond butter, cacao nibs and mix well.

Shape mixture into bite size balls. Roll in coconut flakes or cacao powder.

Store in a covered container in the refrigerator. They keep for a week in the fridge or may be frozen.

 

 

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Cauliflower Tabbouleh Salad

Thursday, January 5th, 2017

This was one of the favorite dishes at our recent clean eating cooking class.

By replacing traditional bulgur wheat with cauliflower, this makes a healthy and delicious salad perfect for lunch or side dish for dinner.

Serves 4-6

Ingredients

  • 1/2  head cauliflower
  • 1 cup flat-leaf parsley, chopped
  • ½ cup mint, chopped
  • 1-2 tomatoes, diced
  • 1 cucumber, peeled and diced

Dressing

  • ¼ cup olive oil
  • 2 Tablespoons red wine vinegar
  • Zest and juice of 1 lemon
  • 2 garlic cloves, finely minced
  • 1 teaspoon cumin (optional)
  • 1 teaspoons salt
  • 1 teaspoon black pepper

Directions

Place cauliflower into a food processor and pulse until it resembles rice grains.  (Or use a cheese grater to grate cauliflower).

Add cauliflower to a large bowl and add parsley, mint, tomato and cucumber.

For the dressing: In a bowl, whisk all ingredients together.

Drizzle dressing over the vegetables and toss to combine. Serve at room temperature or cold.

 

 

 

 

 

 

 

Healthy Salads To Go

Sunday, January 1st, 2017

The beginning of a new year prompts us to make resolutions and implement positive changes to our health and fitness. 

To help you with your goals, these mason jar salads are the perfect make ahead and healthy meals for your week.   Assemble your salads on Sunday for ready to go lunches all week!

You can find mason jars in grocery stores, craft stores, Target, Walmart, etc. I use the wide mouth quart size jars as it’s easier to add the ingredients but you can use any size jars you can find or prefer.

Using a mason jar keeps your salad fresh for up to 5 days in the refrigerator and you can add the dressing in the jar without getting your lettuce soggy. 

The basic idea when assembling is to start with the dressing first, then add the heaviest and most non-absorbent ingredients and work your way up with lighter ingredients so that even if the jar tips over, the lettuce does not get soggy.

IMG_0104

Here are some guidelines for assembling your mason jar: 

  • First layer:  salad dressing 
  • Next layer:  hearty vegetables such as cucumber, cherry tomatoes, peppers, fennel,  etc.
  • Next layer: protein, beans, pasta or grains
  • Next layer: cheese, shredded, soft or diced vegetables or fruit. ( if using avocado, toss with lime or lemon juice first before assembling to keep from turning brown)
  • Next layer: nuts or seeds
  • Last layer: greens such as lettuce, spinach, swiss chard,  kale, etc
  • Seal the tops tightly and place in the refrigerator 
  • When ready to eat: just shake the salad onto a plate or bowl. mix ingredients together with fork to coat dressing and enjoy! 

Below are 3 salad and dressing recipes. Have fun and change up any of the fruits and vegetables to your liking or add your favorite salad dressing!

Southwestern Salad with Cilantro Avocado Dressing

southwestern salad

Ingredients

  • Romaine Lettuce
  • Avocado
  • Red Onions/Green Onions
  • Corn
  • Black Beans
  • Jicama
  • Cherry Tomatoes

southwestern salad

Cilantro Avocado Dressing

  • 1/2 avocado
  • 1 garlic clove
  • 1 cup cilantro
  • 1-2 limes, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon each salt and pepper
  • 1 Tablespoon honey or sugar
  • 1/3 cup extra virgin olive oil
  • Water to thin, if needed

Blend all ingredients (except oil and water) into a food processor or blender.  Slowly drizzle in the oil and mix until smooth. If needed, add some water to thin to the consistency desired. Taste and adjust seasoning, as needed.

 

Asian Chicken Salad with Sesame Ginger Dressing

IMG_0102

Ingredients

  • Romaine Lettuce
  • Toasted Almonds
  • Green Onions
  • Mint
  • Mango
  • Cabbage
  • Carrots
  • Chicken
  • Bell Peppers

Asian Chicken Salad

Sesame Ginger Dressing

  • 1/4 cup rice vinegar
  • 2 Tablespoons soy sauce 
  • 3 Tablespoons sesame oil
  • 2 Tablespoons honey
  • 1 garlic clove
  • 1 inch ginger root
  • sesame seeds (optional)

Place all ingredients in a food processor or blender and mix until smooth. Taste and adjust seasoning, as needed.

Spinach, Quinoa & Strawberry Salad with Strawberry Balsamic Dressing

Strawberry & Spinach Salad

Ingredients

  • Spinach
  • Kale
  • Strawberry
  • Red Onions
  • Quinoa, cooked
  • Bean Sprouts
  • Cucumber

IMG_0029

Strawberry Balsamic Dressing

  • 1 cup sliced strawberries
  • 1/4 cup balsamic vinegar
  • 1 garlic clove
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard ( optional)
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon salt and pepper

Place all ingredients into a food processor or blender and mix until smooth.  Taste and adjust seasoning as needed.

I hope you enjoy these healthy lunch options! Please let me know if you’d like to see other salad options and I’d be happy to post some more recipes!

Homemade Almond Milk

Tuesday, January 26th, 2016

Homemade almond milk that’s creamy and delicious! Once you make your own almond milk, you will not want to go back to store-bought again.

The process is very easy:  Soak almonds in water overnight, up to two days (the longer you soak the almonds, the creamier the milk will be).  Grind the almonds with water. The liquid drained from the almond meal is almond milk.

Not only is it healthier, but you can control the amount of sweetness and infused flavors by adding dates, honey, vanilla, cinnamon, etc.

While you can use a cheesecloth or a dish towel to drain the liquid, purchasing a nut milk bag makes it much easier. 

Ingredients

Ingredients

  • 1 cup raw almonds, soaked
  • 4 cups water ( less to thicken, more to thin)
  • 4 pitted dates ( or use other sweeteners such as honey or maple syrup)
  • 1 teaspoon vanilla extract ( or 1 whole vanilla bean)
  • Pinch of salt

Directions:

Soak almonds in water overnight.  Rinse and drain well.

In a blender, add in almonds, water, dates, vanilla and salt and blend until creamy and smooth.

Place nut milk bag (or use cheesecloth or thin dish towel) over a large bowl and pour milk into the bag. Gently squeeze the bag to drain liquid.

Discard pulp (or you can use it for baked goods)

Pour milk in a container or jar and store in the refrigerator for up to 4 days.

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Categories : Gluten Free, Healthy, Paleo