Category Archives: Gluten-free

Roasted cabbage

med105471_0410_cabbage_wedge_vertWanna pig out on cabbage?  No, really!  Why not?  It is loaded with nutrients that will help your body clear out toxins, give you great energy, and keep the good bacteria in your GUT healthy and happy.

Once you taste this roasted cabbage you are going to want more, I promise.  IT ROCKS!  You can eat this as a side dish or as your main course.  PLUS, you can play with the seasoning so you have exactly what you are in the mood to eat.

Roasted Cabbage

  • 1 tablespoon plus 2 more tablespoons avocado oil or toasted sesame oil
  • 1 medium head green cabbage, cut into 1/2-inch-thick rounds
  • Coarse salt and ground pepper
  • any herbs, spice, seasoning that you like!

Preheat oven to 400 degrees F.

Slice head of cabbage into thin pieces.  Brush both sides with avocado oil.   Season with your favorite spices and herbs, salt, and pepper, etc.  Carefully flip after 7-10 minutes and cook until your reach a cook texture for you ~15 minutes of total cook time is usually good.

Serve and enjoy!

 

 

Mashed sweet potatoes and carrots

I use this yummy smash as a sub for rice, regular mashed potatoes, and/or just to eat on its own.  It is absolutely delish and so, so good for the body.  Try this easy recipe for a change at your next meal.

Smashed sweet potatoes and carrots

  • 2 medium sweet potatoes, peeled.  and chopped into 1/2″ cubes (I like organic, white, japanese sweet potatoes–found at mama jeans)
  • 2 c baby carrots, cut in half
  • salt/pepper/hot pepper
  • pat or dash of butter/olive oil/truffle oil/toasted sesame oil

Place the potatoes and carrots in a steamer basket and steam for 20-30 minutes, until veggies are soft.

Place the cooked veggies into the food processor with some oil or butter, salt, pepper, hot pepper, and any other seasoning or herb (I love rosemary with this) you like and blend until smooth.  Serve and enjoy.

Spicy Chickpea Curry

An easy weekday dish!   Great for breakfast–reheated like hash with a couple of eggs cooked soft on top.  Absolutely delish!

Spicy Chickpea Crockpot Curry

Servings ~4-6

  • 2 yellow onions, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon + fresh grated ginger
  • 1-2 tablespoon lemongrass, chopped (I buy this pre-chopped in the frozen section of the asian market on Campbell, just south of sunshine)
  • 1 teaspoon toasted sesame oil
  • 1 T coconut oil
  • 13 ounce can full fat, organic, coconut milk
  • 1 T garam masala
  • 1 teaspoons ground turmeric
  • 1-2 T curry powder 
  • 1 tablespoon honey (adjust up for taste)
  • 1/4 – 1/2 teaspoon crushed red pepper (optional) or big dash of sriracha 
  • 1/2 sweet pepper, chopped
  • big pinch of sea salt
  • 1 T of fish sauce (optional)
  • 2 – 14 ounce cans chickpeas (garbanzo), drained
  • 3 cups sweet potatoes or japanese yams, peeled and chopped
  • garnish with cilantro and/or chopped green onions

Directions:

  1. Add the coconut oil to a skillet and place over medium heat. Saute the onions, garlic, sweet pepper, and ginger until soft, 4-5 minutes, then remove from heat. Add the sesame oil and lemongrass–stir in well.  Place the onion mixture in the blender or food processor, all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
  2. Pour the curry blend into the slow cooker, then add the coconut milk, chickpeas and chopped sweet potato/yam. Mix well. Place the lid on the slow cooker, and turn on high for 5 hours or low for 6-8 hours. Once the sweet potatoes are soft, serve warm over quinoa, millet and/or sauteed spinach.  

Roasted butternut squash stuffed with mushroom millet

Here is a little recipe that you can try out this week.

Beautiful stuffed squash

Beautiful stuffed squash

Roasted butternut squash with mushroom and garlic millet
  • 2 butternut squash, sliced in half (you can leave the seeds in while cooking) 
  • 1 c millet
  • 3 1/3 c chicken or veggie broth
  • dried thyme
  • rosemary
  • salt and pepper
  • chipotle pepper flakes
  • truffle oil (black or white)
  • 1-2 T coconut or olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 12 oz mushrooms, chopped.  I like a variety–portobello, button, crimini
  • chestnuts (optional).  
  • 3 oz dry parmesan cheese or nutritional yeast flakes
  • 1/2 c dry white wine
  • small bag of frozen corn
  • basalmic (I use a cinnamon pear basalmic) reduction (optionial)
  • If you want to use meat, a ground italian sausage is good with this dish
Preheat oven to 350
Slice a butternut squash (or acorn) in half and place cut side down on a lipped baking dish.  Bake for 35-45 minutes, until soft.
While the squash is baking you can whip together your millet and sautee the veggies.
Place the millet into the sauce pan with the broth and bring to boil.  Add 1 t dried thyme and rosemary to the pot with a sprinkle of chipotle pepper flakes and a dash of truffle oil (or your favorite oil).  Lower the heat and simmer for 30-35 min. When done, turn off the heat and add the cheese or the nutritional yeast flakes.  If adding chestnuts, add them to the millet when done.
While the millet is cooking, Heat a sautee pan over low and add a spoonful of coconut oil.  Add the chopped onion and cook until soft, about 5-10 minutes.  If cooking sausage or another meat, add it now and cook until almost done, and then turn up the heat to medium and add the corn.  Cook until the corn begins to brown.  Turn the heat back to low and add the mushrooms, wine, thyme, rosemary, chipotle pepper flakes, a splash of truffle oil, and garlic.  Cook for another 10 minutes, or until the mushrooms are done to your liking.
When the millet is done, add the mushroom mix to the millet mix.  Taste and adjust for seasoning (add whatever seasonings you might like now).
Reduce a small amount of basalmic oil by placing 1/4 c (or so) into a small sauce pan.  Cook on low until the vinegar thickens.  Turn off the heat and set aside to cool.
When the squash is done, remove the seeds from the squash and fill the squash with the millet stuffing.  Drizzle a small amount of truffle oil and reduced vinegar over the top of the squash.
Serve and ENJOY!  XOXO

Quinoa and lentil Italian veggie hash

Our breakfast this morning…it was incredible!

Quinoa and lentil Italian veggie hash

Servings:  ~6

  • 1 cup (192 g) lentils (red, green, brown, or beluga)
  • 3-4 medium carrots (peeled if not organic), each cut into 1 inch pieces
  • 2 cups (235 to 475 ml) water for the lentils.  1/2 c for the quinoa.
  • 2 tablespoons (28 ml) coconut oil
  • 1 small onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 6 oz portobello and/or crimini mushrooms, chopped
  • 4 cloves garlic, crushed or minced
  • 2 jars of your favorite red pasta sauce.  I use Bertolli’s organic Tomato and Basil
  • 1 c shredded parmasean cheese or nutritional yeast (optional)
  • 1½ t. dried oregano
  • 1 tablespoon (2 g) dried basil
  • ½ teaspoon red pepper flakes or crushed dried chilies or more per your taste
  • 1 cup (87 g) quinoa, rinsed well
  • 2 T dry red wine (optional)
  • 2 T basalmic vinegar
  • Salt and pepper, to taste
  • Eggs, over easy or cooked as you like
Instructions
  1. Add the lentils, carrots, and 2 c water to a large soup pot. Add a dash of salt and/or hot pepper flakes to the pot if you want to flavor the pot a little.  Turn the heat to high, cook until the mixture is simmering, and then decrease to low and cover. Cook 20 minutes, stirring often to keep the lentils from sticking to the pan.

  2. While the lentils cook, heat the coconut oil in a saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Then add the bell pepper and garlic and saute for 1 minute.  Add the mushrooms, garlic, basil, oregano, hot pepper flakes, and basalmic vinegar and sautee for another 5 minutes.  Stir in the 1 jar of pasta sauce and red wine (if using) and simmer on low another 20 minutes.

  3. Add the quinoa, 1 jar of pasta sauce, and 1/2 c water to the lentil/carrot pot.  If there are any seasonings that you would like to add, do it now.  More garlic?  More basil or oregano?  Turn on medium high and bring to a light boil.  Turn down the heat to low, cover, and simmer for about 20-30 minutes, until the quinoa is done.  If using cheese or nutritional yeast, stir it in when there is about 5 minutes left to cook.   Be sure stir occassionally as this cooks to keep it from sticking.

  4. Cook the eggs over easy or according to your preference when the quinoa/lentil mix is about done.

  5. To serve:  Place a big scoop of the lentil/quinoa ‘hash’ in a large dish.  Place a large spoonful of the veggie sauce/mix on top.  Add the cooked eggs on top.  Garnish as you like.

  6. Eat and enjoy!

 

Super moist and rich gluten-free chocolate cake

Whip together my favorite gluten free chocolate cake for your sweetie this Valentine’s day.  No frosting needed, but add some berries if you want some color!


Quionoa Chocolate Cake

  • 2 c cooked quinoa
  • 1/3 c milk (I use almond)
  • 4 large eggs, beaten
  • 1 teaspoon vanilla extract (sometimes I do 1/2 almond extract and 1/2 vanilla)
  • 1/2 cup butter, melted and cooled
  • ¼ cup applesauce
  • 1½ cup coconut palm, cane or white sugar
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Preheat oven to 350 degrees. Grease one large cake pan, or two 8 inch round or square baking pans, OR use about 6 ramekins or cupcakes (adjust the cook time according to the pan).  Combine milk, eggs, and vanilla in a blender or food processor. Add cooked quinoa, butter, applesauce and softened butter. Process until smooth.  Let sit for at least 15 minutes so the quinoa gets extra soft.  Whisk together sugar, cocoa, baking powder, baking soda, and salt in a medium bowl.  Add milk mix and combine until well blended.  Divide between pans and bake:  40 minutes for large cake pan, 22-28 minutes for the portions.  You know the cake is done when a toothpick comes out clean.  Allow the cake to cool before serving.  This cake is even better second day, so make it a day ahead of serving if you want.  

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Best kale salad, EVER!

Best kale salad, ever!

Best kale salad, ever!

All I am going to say about this salad is that after eating half of his FIRST large serving, Andy told me this needed to be on HEAVY ROTATION here through the summer.

Kale salad on heavy rotation!?!  YES!!!

MAKE IT, EAT IT, LOVE IT!

Best kale salad, EVER!

  • 6-8 c organic baby kale mix (baby kale, spinach, beet greens, carrots) from Sams (any baby kale or kale mix will do just fine!)

Dressing

  • 1/4 c lemon juice
  • 3 cloves garlic, crushed
  • salt, pepper, chipotle pepper flakes

Mix the ingredients in a small bowl and set aside.

Pecan and cranberry mix 

  • 1/3  c pecans
  • 1/3 c pistachios, shelled
  • 2 heaping T nutritional yeast
  • 1 T EVOO
  • 1 bunch green onions, chopped
  • 2 big handfuls of dried cranberries.  I used sweetened.
  • salt, pepper chipotle pepper flakes

Use a grinder to process the pistachios and pecans to small pieces.  Add the nutritional yeast, EVOO, salt, pepper, and hot pepper and pulse in the grinder a few times, until crumbly and mixed.  Add the dry pecan cranberry mix, salad dressing and kale greens to a large lidded bowl.  Shake well to evenly coat the greens with the dressing and pecan, cranberry mix.  

Serve immediately.  

You can add roasted beets and/or red onions to the salad to add some more color and lots of good nutrition and flavor!  

Great color and flavor in this very simple and nutritious salad that is a meal!

Great color and flavor in this very simple and nutritious salad that is a meal!