The Great Gluten Free Recipe Contest

I was recently contacted by Amy’s Organic and Lundberg Farms, who are hosting a unique recipe contest.  Both Amy’s and Lundberg are dedicated to serving the gluten free community and invited me to share how I use their tasty products.  Here is my delicious Gluten-Free, Dairy-Free, Soy-Free, Nut-Free and Vegetarian Recipe.

I hope you’re hungry, because it’s delish!


Sweet Potato, Rainbow Chard and White Bean Pasta

Serves 4

Total Time: 25 minutes

Ingredients

  • 12 ounces Lundberg Brown Rice Penne Pasta
  • Amy’s Organic Tomato Basil Pasta Sauce
  • 2 Tbsp. olive oil
  • 3 leeks, sliced
  • ½ sweet onion, sliced
  • 4 cloves garlic, sliced
  • 1/3 cup fresh sage, chopped
  • 2 bunches rainbow Swiss chard, stems and leaves separated; cut crosswise into 1 inch slices
  • 1 (15.5 ounce) can Great Northern Beans, drained and rinsed
  • 1 large sweet potato, peeled and cut into ½ inch pieces
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. of chili powder
  • ¼ tsp. of nutmeg
  • ¼ cup fresh basil leaves, finely chopped
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup golden raisins
  • Sea salt and black pepper, to taste

Directions

    1. Cook pasta according to directions on package. Drain, reserve ½ cup of the cooking water.
    2. Meanwhile, heat 2 cups of Amy’s Organic Tomato Basil Pasta Sauce in a small pot over medium-low heat; stir frequently.
    3. Heat oil in a large skillet over medium heat.  Add leeks and onion; cook until they begin to soften, approximately 5 minutes.  Add garlic and sage; stir for 3 minutes.
    4. Add Swiss chard, beans and sweet potato; cook covered until potatoes are tender, approximately 10 minutes.
    5. Add the reserved cooking water; simmer and stir until potatoes are tender, approximately 5 minutes.
    6. Add cooked pasta, balsamic vinegar, chili powder and nutmeg.  Gently toss to combine.  Sprinkle with fresh basil, crushed red pepper, golden raisins, sea salt and black pepper.
    7. Divide the cooked pasta among individual bowls.  Top with Swiss chard mixture and Amy’s Organic Tomato Basil Pasta Sauce.
    8. Serve warm or cold.
    9. Enjoy!

Be Sure To Check Out My Eggland’s Best eggs recipe on the Eggland’s Best website!

Advertisements

Tasty Tortillas

These babies are tasty enough to knock your little socks off, I just couldn’t get enough of them last night and after one bite, I was in tortilla heaven.

I love experimenting in my tiny Manhattan kitchen with odds n’ ends that I have in my pantry. It keeps my meals exciting and my taste buds curious… to say the least.  Last night, I simply reached for a jar of salsa, refried beans and tortillas-the rest was left to my imagination, which always seems to run wild with condiments and mix-ins.  I had a nice pint of strawberries in my fridge, which added a perfect touch of sweetness to my dish.

I hope you enjoy this warm n’ tasty tortilla; the best part is the melted soy cheese- a the perfect way to warm up on a chilly September day.

3279474072_729c3db3d0

Ingredients

  • Tortillas (Gluten Free/ Whole Wheat)
  • 1 can Amy’s Organic Refried Beans
  • Fresh strawberries, sliced
  • Fresh or Frozen Spinach
  • Slivered Carrots
  • Greek Yogurt
  • SoyaKaas Gluten Free/Dairy Free Cheddar Cheese
  • Fresh Scallions, chopped
  • Fresh Cilantro, chopped
  • Fresh Avocado, sliced
  • Amy’s Organic Corn and Bean Salsa

Directions

  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with aluminum foil.
  • Place tortilla onto center of plate and spread re-fried beans over the entire surface.
  • Add sliced strawberries, carrots, scallions, avocado slices, cilantro, cheese and spinach atop of the beans.  Top with another tortilla.  Press down on the tortilla gently.
  • Place tortilla in the oven for 5-7 minutes or until cheese is melted and tortilla is crispy.
  • Finish off with a few dollops of salsa, mashed avocado and Greek yogurt.
  • Enjoy!

Zucchini Fries

I love zucchini and I decided to make this delicious veggie into yummy fries!

780c84cb84772af2

Ingredients

  • Fresh Zucchini
  • Nu-Salt and pepper
  • Nutritional Yeast
  • Crumbs (from crushed bran crackers, pretzels, cereals, etc.)
  • Vegan Parmesan Cheese
  • Amy’s Organic Tomato Sauce
  • 1 egg

Directions

  • Pre-heat oven to 425 degrees
  • Cut zucchini’s length-wise into 1/2 inch strips
  • Dip zucchini into egg; coat entire piece of zucchini
  • Dip egg coated zucchini strips into crumbs and nutritional yeast mixture
  • Spray baking sheet with cooking spray
  • Place zucchini’s onto baking sheet. Sprinkle with Vegan Parmesan cheese, Nu-Salt, pepper
  • Bake for 20 minutes or 25 minutes for crispy fries
  • Serve with Amy’s Organic pasta sauce
  • Enjoy!

Simply Satisfying Swaps

Here are a few tricks of the trade from my healthy kitchen to yours…read on for some great alternatives to your pantry staples.

newwww 

  • Swap your traditional mayo for plain Greek yogurt.  My favorite brands are Chobiani, Fage and Siggi’s.  These yogurts are a perfect substitution to mix into your typical tuna salad or spread onto your sandwich.  Moreover, Greek yogurt is a great source of calcium, probiotics and protein–these benefits out way the typical sodium-laden mayo.

Here are a few other ways to swap Greek yogurt into your meals and snacks.

-When making a veggie dip, substitute for sour cream by using 1 cup plain Greek yogurt with lemon/lime juice, Nu-Salt and pepper, as well as dried herbs and spices of choice.

-Toss a salmon, chicken, pasta, or tuna salad with Greek yogurt and a dollop of Dijon with a few dried cranberries.

-Use Greek yogurt when marinating your choice of protein (Seitan, Tofu, Tempeh, Chicken, Turkey, etc.) By simply combining yogurt with a dash of balsamic vinegar, herbs/spices and sesame seed oil will make your mouth water and impress your guests at your next BBQ.

  • Add fruits and vegetables to everything.  By filling up at every meal with these antioxidant packed, water-dense foods–you’ll reap nutritional benefits and a ton of filling fiber.  This will not only increase the volume of your meals but it will leave you feeling healthy and satisfied.

Here are a few of my favorite tricks for adding in more fruits and veggies.

Pile veggies on that sandwich! Add any fruit or veggie such as roasted red peppers, collard greens, kale, sprouts, sliced apples and pears.

-No matter what type of  ‘salad’ your menu is calling for (chicken, tuna, pasta, potato, etc.), add in fresh red grapes with pine nuts, toss in fresh pineapple chunks with blueberries, finely chopped red bell peppers, mushrooms and zucchini, or toss in red onions, shallots, cherry tomatoes and black olives.  Any of these fruits and veggies will jazz up your ‘salad’ whether tossed in alone or all together.  Have fun and experiment with different flavor combinations such as diced apples with walnuts into your tuna salad or black olives with yellow corn in your potato salad.  Don’t forget to drizzle some balsamic vinegar along with fresh lemon or lime juice over the final product-this will ensure a lasting zest to any dish!

-Add orange, lemon, lime zest to top any dish including omelets, meats, grains, salads and oatmeal!

-In the mood for a pizza? Simply swap your pepperoni for grilled veggies with extra tomato sauce! Take a peak at some of my favorite pizza recipes on my Recipe page.

-Break out your blender! You know it’s hiding behind your bowls in your pantry–so break it out and explore the endless opportunities of creating delicious smoothies.  Simply blending a few ice cubes with fresh fruits and vegetables along with a dollop of Greek yogurt will leave you satisfied whether it’s for breakfast, dessert, or just an afternoon snack to cool off from the heat. I like to combine 1 cup Greek yogurt, with a banana, spinach, lime juice and a drizzle of honey!

  • Eat what you crave.  Have fun playing Martha Stewart in your kitchen and start experimenting with healthier variations of your favorite treats!  Check out my On-the-Go Snacks Category for more snack ideas.  Just be sure your snack is a nice combo of healthy fats, carbs and protein to keep you satisfied and your tummy happy.

Here are a few of my favorite ways to indulge with healthier and more nutritious options.

-Sub in dark chocolate for milk chocolate and you’ll get a nice dose of antioxidants and richer flavor with each bite!

-Alternate with non-dairy options such as rice milk, hemp milk, soy milk and coconut milk in your recipes.

-Try a non-dairy frozen treat with brands such as Toffutti , Soy Dream, and Rice Dream.

-Create a delictable dessert by starting with a whole wheat or gluten free tortilla, then spread with peanut butter and add a few dark chocolate chips along with a drizzle of honey.  Wrap up the wrap and place into the microwave for 20 seconds. Enjoy this warm, delicious treat that packs in antioxidants from the honey and dark chocolate as well as a nice dose of protein from the nut butter.

-Bananas are a great way to satisfy your sweet tooth.  Simply dip the banana  into melted dark chocolate and coat with crushed peanuts. 

-French toast is a breakfast favorite of many of my clients, however, try dipping your bread into egg whites and serve with Greek yogurt and berries.

-Toss in berries and crushed walnuts in your favorite pancake and waffle recipe for a heart healthy does of Omega 3’s as well as antioxidants.  Drizzle with organic honey and a nice spread of nut butter for a well rounded meal.

-Enjoy Greek yogurt drizzled with agave nectar or  honey, chocolate chips and slivered almonds for a colling treat!

-Make your own frozen juice bars. Simply use pop-sickle Tupperware holders and create your very own natural fruit juice…pour into the tray and once they’re frozen you can enjoy a delicious fresh squeezed juice ice pop!

-Enjoy a bowl of organic apple sauce with a few peanuts, a sprinkle of cinnamon, all spice, numeg and Greek yogurt.

-Slice and core apples, place into a deep dish and cover with cinnamon, honey, lemon juice and water. Enjoy these freshly baked apples with granola for a decadent dessert.

-Dried fruit stuffed with nut butter.  Some of my clients enjoy dates stuffed with almond butter…I like dried apricots with cashew butter and dipped in melted dark chocolate. Give these a try-I assure you they will satisfy your sweet tooth in a pinch!  Experiment with different dried fruits and nut butters such as dried cranberries, cherries, pears, apples and bananas to name a few and simply dip into warm dark chocolate or for a protein boost dip into warm almond, cashew or peanut butter.

-Mix together a warm cup of oats with 3/4 cup of steel cut oats, cashews, unsweetened coconut and golden raisins.

-Toast up a delicious afternoon hold-me-over snack with your favorite bread.  Toast bread and top with natural nut butter, thin sliced apples and a drizzle of honey.

-Chop up quick crudities of raw veggies with a side of hummus, guacamole, and salsa dips for your afternoon ‘at-your-desk’ pick me up.

-Pair together a piece of all natural turkey breast with hummus and red bell peppers for a satisfying protein boost.

-Reach for those filling, high fiber crackers and top with 1/4 cup black beans, a dollop of Greek yogurt, salsa and melted SoyaKaas soy cheese.

-For your 3PM blood sugar drop, pack a fresh piece of fruit with a few slices of SoyaKaas soy cheese and raw almonds.

-Try topping your bran crackers with an all natural apple butter and a handful of tasty macadamia nuts.

-Reach for a bag of frozen edemame, heat up in the microwave and top with Eden Organic Pasta Sauce and a hit of melted soy cheese.

-Make a dip with mashed avocado, chili powder and Greek yogurt; pair with veggies and crackers for a pre-dinner appetizer.

-Make your own trail mix with carob chips, granola, puffed rice, almonds and dried fruit.  Pack into individual serving sized Zip-lock bags for easy go-to-snacks for the office or when out running errands between meals.

  • Switch up your cooking methods–choose a unique and tasty broth for a flavor boost.

Here are a few of my favorite ways to switch up broths when cooking.

Use tea bags while cooking.  I love using my green tea bags when making my chicken-not only is it delicious, but I enjoy all of the healthy antioxidants as well.

-Use low-sodium vegetable or chicken stock.  You can find delicious low sodium varieties in your local health food store, which are organic and quite flavorful.

  • Move over blender, reach in that pantry for your Cuisinart.

Here are a few of my favorite ways to puree foods with my handy, dandy Cuisinart.

-Hummus. Enough said.  Puree chickpeas, white, black or kidney beans with a dash of tahini and vegetables of your choice…puree well…and poof-your very own homemade hummus.  My favorite hummus recipe is black olives, chickpeas, fresh basil and roasted red peppers.  Enjoy with pita wedges for a fabulous appetizer.  Be sure to check out my Recipe Pagefor more of my homemade hummus recipes.

-Casseroles.  Now, I know what you’re thinking, “Fond memories (or shall I say nightmares of mom’s weird casseroles back in the ’80’s”…no, no, no…these casseroles are even more delish…simply puree parsnips, cauliflower, broccoli, sweet potatoes, squash, etc. with bran  crumbs, a dollop of Greek yogurt and some orange zest for a nice side dish.

  •  Spice n’ Herb it up! Condiments can do wonders–Get zesty with new flavors.

Here are a few of my favorite ways to incorporate condiments and herbs n’ spices.  Be sure to check out my Condiments of Choice Page and Product Reviews Page for more ideas.

-Cinnamon is fabulous. Enough said.  Add it to your morning oatmeal, sprinkle it into your chicken salad, dash a bit into your yogurt with some nuts and granola.

-Salsa, salsa, salsa…and I’m not talking about the dance! Add salsa to your morning omelet, afternoon crudites, pile it onto your sandwich or jazz up your salad, and don’t forget to use it with your homemade tacos and burritos.  My favorite salsa is Amy’s Organic Black Bean and Corn—it is a hearty, chunky salsa with an amazing taste and a must for any dish!

-Mustard is a great choice to spread onto any sandwich, bun or wrap–the flavors and varieties are endless…

-Wheat free low sodium tamari sauce is a wonderful way to substitute your soy sauce sans the gluten!

-As I mentioned above, lemon and lime juice add a pungent flavor to any dish and marinade.  Adding this juice to spices, mustard and Greek yogurt will make a wonderful sauce in place of a heavy cream sauce.

-Vinegars can do wonders.  I love buying organic white balsamic vinegars–experiment with purchasing different vinegars and see what your taste buds have been missing!   

-My favorite herbs are fresh cilantro and basil, not to mention dried thyme, rosemary and oregano.  Top any dish with these delicious herbs instead of processed, calorie laden sauces.  It’s a cheap and easy way to add great flavor to your meals—my father has always grown a beautiful garden in our back yard with a wonderful array of herbs that we use for cooking.  Thanks dad for getting me hooked on healthy, antioxidant packed fresh herbs!  I can’t wait to see your garden this summer.

-Whip up a quick marinade at your next BBQ using tamari, fresh garlic and grated ginger–lather on top of veggie kabobs and throw ’em on the grill for  serious BBQ flavor!

I hope you enjoyed a few of my Healthy Food ‘Swaps’ …do you have any swaps that you use in your meals and snacks?

 11

 

 

Breakfast Burrito

This morning , I decided to switch up my traditional breakfast routine and made myself an egg and re-fried bean burrito.  This mouth-watering recipe is heavenly first thing in the morning, not to mention incredibly satisfying.

2267786328_529c2ec534

Ingredients

  • Tortilla (Gluten Free/ Whole Wheat)
  • Amy’s Organic Corn and Bean Salsa
  • Amy’s Organic Re-fried Beans
  • SoyaKaas Gluten Free/Dairy Free Jalapeno Cheese
  • Kale
  • Greek Yogurt
  • 2 Large Eggs
  • Avocado (sliced)
  • Nu-Salt and Pepper
  • Scallions
  • Chili Powder
  • Olive Oil Cooking Spray

Directions

  • Spray skillet with cooking spray and scramble 2 eggs with Nu-Salt and pepper.  Add SoyaKaas cheese.  Cook until cheese is melted.
  • Transfer eggs to tortilla and add beans, salsa, avocado, kale and yogurt
  • Top with scallions and a sprinkle of chili powder
  • Wrap up and enjoy!

What ingredients do you put into your breakfast burritos?

 

Don’t forget to enter your chance to win 2 jars of Peanut Butter!