Superbowl Casserole

Ready for the big game on Sunday?

Here’s a quick and easy recipe that will have your Superbowl fans begging for more.

Ingredients

  • 1 cup gluten-free vegetable broth
  • 1 Roma tomato, sliced
  • 1 cup organic tomato sauce
  • 1 large sweet onion, finely diced
  • 2 scallions, finely chopped
  • 1/4 cup sliced black olives
  • 1 tsp. chili powder
  • 1 tsp. agave nectar
  • 1 cup SoyaKaas Gluten-Free, Dairy-Free Cheddar Cheese, shredded
  • 1 cup SoyaKaas Gluten-Free, Dairy-Free Jalapeno Cheese, shredded
  • 1 tsp. oregano
  • 1/2 tsp. ground cumin
  • 1/6 tsp. ground sage
  • Dash of sea salt and pepper
  • 2 cups shredded chicken or turkey
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups organic corn or rice chips
  • 4 Tbsp. fresh cilantro, chopped
  • Toppings: Greek plain yogurt, guacamole, organic salsa

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine vegetable broth, tomato sauce, tomato slices, onions, scallions, olives, spices, agave nectar, sea salt and pepper to form a sauce.  Set aside.
  • Spray a casserole dish with cooking spray.  Layer half of the chicken, then beans, then half of the sauce, Cheddar Cheese, Jalapeno Cheese and tortilla chips.
  • Repeat layers, ending with cheese on the top.
  • Bake for 40-45 minutes or until casserole is bubbling and cooked.
  • Garnish with cilantro and top with a dollop of each: Greek plain yogurt, guacamole and salsa.
  • Enjoy the Game!
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Cauliflower Cakes


Well, let’s just say I’m on another kick…and this time it’s with cauliflower.  Yes, I had a fabulous date last night with a head of cauliflower…are you jealous?  Yummy; this sweet, milky, almost nutty cruciferous vegetable is at its prime right now (from December thru March) when its in season and most plentiful at local farmers markets and food stores. Cauliflower tops the charts for vitamin C and is also a good source of vitamin K, folate and dietary fiber…perfect for this time of the year when you need to keep your immune system strong and healthy.

Last night, I created a fabulous gluten-free dinner for myself using a beautiful head of cauliflower that I recently purchased at Whole Foods Market.  The combination of fresh cauliflower, avocado and basil added the perfect touch of sweetness with a sharp twist from the onion and crushed red pepper.

Ingredients

  • 4 cups cauliflower florets, broken
  • 1/2 ripe avocado, mashed
  • 3/4 cup egg substitute
  • 4 Fresh basil leaves
  • 1/4 cup sweet onion, sliced
  • 1 tsp. fresh lemon juice
  • 1 tsp. baking powder
  • 1 Tbsp. soy flour
  • Pinch of crushed red pepper flakes
  • Pinch of turmeric
  • Sea salt and pepper, to taste

Optional Toppings

  • Greek yogurt
  • Nutritional yeast
  • Organic tomato sauce

Directions

  • Place all ingredients in a food processor or blender; blend until consistency resembles a batter.
  • Mold dough into cakes measuring about 5 inches wide.
  • Heat a skillet over medium heat; spray with cooking spray.
  • Cook for 3 minutes or until brown; flip and cook other side.
  • Serve with a dollop of Greek yogurt, tomato sauce and a sprinkle of nutritional yeast.
  • Enjoy!

In The News This Week…

Food allergy suffers find socializing tricky

Gluten-free sourdoughs might benefit from egg-white foam

Pomegranates seen as breast cancer blockers

Virginia commuters to get Farm Fresh discounts

Kids like veggie choices, but may not eat them

Don’t forget about my 10% off Open Sky discount when you enter the code: REDESIGN

Good throughout all of January.

Happy Shopping!

Homeade n’ Hearty Gluten-Free Pizza

Last night I created a homemade gluten-free, dairy-free veggie pizza that had my taste buds dancin’ for more…it was fabulous (to say the least).  Here are the easy and delicious recipes for my pizza crust, sauce and topping.

Gluten-Free Pizza Crust

Ingredients

  • 1/4 cup rice milk
  • 2 large eggs or egg substitute
  • 1/3 cup cornstarch
  • 2/3 cup rice flour
  • 1 tsp. salt
  • 1/4 cup ripened avocado, mashed and slightly melted

Directions

  • Preheat oven to 400 degrees.
  • In a large bowl, beat together milk and eggs.  Add flours and salt.  Slowly add in avocado.
  • Transfer mixture to a 12 inch circle on a baking sheet or round pizza pan. Be sure to leave a thicker crust along the outsides to keep the sauce and vegetables from running onto the pan.
  • Top with sauce and vegetables of your choice (see below).
  • Bake for 25-30 minutes or until pizza is golden brown and fully cooked.

Gluten-Free Pizza Sauce

Ingredients

  • 1 (8 ounce can) organic tomato sauce
  • 4 fresh basil leaves, finely chopped
  • 1/2 cup sweet onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 Tbsp. agave nectar
  • 1/2 tsp. sage

Directions

  • In a large bowl, combine all above ingredients and mix well.
  • Spread evenly atop unbaked crust.
  • Top with the following or any toppings of your choice:

Pizza Toppings

  • 1 Tbsp. ground flax seeds
  • 2 Tbsp. Nutritional yeast
  • 1 Fresh small zucchini, sliced
  • 1 Fresh small summer squash, sliced
  • 1/4 cup Fresh button mushrooms, sliced
  • 2 Fresh red peppers, diced

Simply add any or all of the above toppings to your pizza.  I enjoy sprinkling nutritional yeast and ground flax seeds atop my pizza…it adds a perfect nutty, cheese-like taste without the dairy!

Now that’s what I call a seriously delicious (and healthy) New York pizza!  Enjoy.

John Boos, O How I Love Thee…

Honestly, I’ve fallen in love with a cutting board…

The John Boos Cutting Board, that is…and O, how fine it is!

Now, this isn’t just any ol’ cutting board, aside from the fact that it’s incredibly well crafted and aesthetically pleasing to the eye, this John Boos cutting board can handle anything you desire.  The best part? It’s reversible…yes, you’ve heard me correctly, the easy to grip side hand grips allow you to flip the cutting board and start chopping right away on the other side.  I opted for the Maple Board as I think the wood  looks incredibly beautiful on my counter top.  This professional cutting board is cream finished with beeswax and used in many fine restaurants all over the country…now, who wouldn’t love one of these babies in their kitchen?

Today I was hard at work in my tiny kitchen…chopping, dicing, slicing…you name it, I did it!  That’s why good ol’ John Boos came in handy.  I opted for a vegetable stew to warm me up on this chilly December day.

Hearty Chickpea n’ Veggie Stew


Ingredients

  • 2 cups green beans, trimmed and cut in half
  • 2 cups onion, sliced
  • 2 tsp. garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 2 large zucchini, cut into 1″ cubes
  • 2 yellow bell peppers, sliced
  • 1 medium eggplant, cut into 1′” cubes
  • 2 sweet potatoes, cut into 1/2″ cubes
  • 1 3/4 cup all natural tomato sauce
  • 1/4 cup olive oil
  • 1 cup low-sodium vegetable broth
  • 4 fresh basil leaves
  • 1 bay leaf
  • 1/4 tsp. chili powder
  • 1/4 tsp. cinnamon
  • Sea salt and pepper, to taste

Directions

  • In a large stock pot, add onions, olive oil and garlic.  Cook for 2 minutes.
  • Add all remaining ingredients and cook, covered, on low heat for 6-7 hours or until vegetables are tender.
  • Enjoy!

Harvest Pumpkin Tofu Frittata

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I was bit by the frittata bug last week and made this for a quick and easy breakfast dish, which then turned into a few meals throughout the week.  Aside from this tasty breakfast, I created an afternoon frittata lunch over arugula, pistacios and fresh figs and  a hearty supper earlier this week atop  al dente buckwheat noodles, tomato sauce and vegan Parmesan cheese.

Over the years my clients have asked me, “What’s the difference between a frittata and an omelet?” Good Question, isn’t it?  Well, in case you are unsure of the answer…the main difference between these two is simply that omelets traditionally have the eggs cooked and folded around the filling, while a frittata gets everything mumbled, jumbled and mixed together.  I serve my frittatas at room temperature, which makes them a convenient option for ‘Cooking Once, Eating Twice’ through creating lunch and dinner plates.  The thought of frittatas reminds me of getting together with friends over brunch and gives me a cozy feeling inside…suddenly it’s not about the frattata anymore, yet the overall enjoyment of a versatile dish that can be enjoyed by one (me) or a large group.  For me, there’s nothing like a light egg dish combined with your favorite veggies and herbs, topped with a dollop of Greek yogurt, tomato sauce and vegan Parmesan cheese.  Now, doesn’t that sound delicious?

Frittatas are a wonderful way to add a variety of veggies (and leftovers) to your meal; the flavor combinations are unlimited…simply let your imagination guide you when choosing what’s available in your fridge.  It’s quite easy to experiment and hard to go wrong when creating your frittata masterpiece…it’s a fun, effortless way to whip up a quick meal anytime of the day. My  flavorful pumpkin tofu frittata is packed with health benefits, which come from its rich source of vitamins A, C and K.

Ingredients

  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup canned pumpkin
  • 2 cups kale, finely chopped (stems removed)
  • 1/2 cup sun dried tomato, chopped
  • 1/4 cup vegetable broth
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 5 oz. firm tofu, drained
  • 2 eggs (or egg substitute)
  • 1 egg white
  • 1 Tbsp. dried oregano
  • 1/4 tsp. turmeric
  • 2 Tbsp. fresh parsley, finely chopped for garnish
  • Optional Toppings: Greek yogurt, tomato sauce, vegan Parmesan cheese

Directions

  • Prepare and chop all vegetables.
  • Puree tofu with eggs and egg whites, canned pumpkin, dried oregano and turmeric in a blender.
  • Heat 2 Tbsp. vegetable broth with 2 Tbsp. olive oil in a large pan over medium heat; let sit for 1 minute, or until it starts to steam.
  • Add onion, garlic, zucchini, bell pepper, kale and sun dried tomatoes; saute for 1 minute over medium heat.  Stir often.
  • Add 1/4 cup vegetable broth and balsamic vinegar.  Pour tofu mixture over veggies, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes.
  • Remove from heat and sprinkle with chopped parsley.
  • Serve warm or at room temperature.
  • Enjoy!

Here are some recent articles ‘In The News’ that I  thought I’d pass along:

5 Superfoods About To Make It Big

Diets That Promote Health and Always Have

How Your Toddler Can Get The Nutrients He Needs

Moms Spend Wisely

Sunflower Seed Oat Balls

MMMM

Plant some new seeds into your diet and reap the health benefits.  If you are looking for an alternative to your ordinary bean and nut balls or perhaps looking for a way to get more nutrients in your diet, take a glance down the ‘seed’ aisle of your local market.  Unlike nuts, seeds are not common allergens- which is great news for those of you who suffer from food sensitivities.   Furthermore, seeds are packed with nutrients such as Omega 3 Fatty Acids.

Last week, I was venturing through the aisles of Whole Foods Market when I stumbled upon the ‘seed’ section…suddenly, a tiny light bulb went off in my head and I began brainstorming seed recipe ideas…(yes, these are the crazy things that I do in the food store..and the reason that it takes me hours to get through one trip).  I whipped out my handy-dandy tiny note pad and started jotting down seed recipe ideas…Let’s just say you’ve gotta lotta seed recipes coming your way because I literally bought five different types of seeds because I simply couldn’t decide on one.  Plus, it’s more fun when you have five fun seeds to choose from in the pantry instead of one lousy option, right? Well, that was my thought…I had created eleven recipes right there in the seed aisle of Whole Foods Market…I finally had to move out of the way since I was ‘hogging’ the aisle amongst many rushed Manhattan folks.  Eleven recipes was enough, I thought, so I tossed the five different seeds into my cart and went on my way…Can you take a guess as to what the other four seeds are?  Well, you’ll see them soon enough…they’ll be popping up in my recipes within the next few weeks because I have ten more exciting seed recipes to share with you.  I hope you enjoy baking these delicious balls; let your imagination run wild and toss in a new grain or seed of your choice…let me know how your balls turn out!

This recipe can easily be made with sunflower, pumpkin, sesame and flax seeds.  I enjoy using sunflower seeds with these balls, however, your seed opportunities are endless- get creative and have fun. Many of us are familiar with the mild nutty taste of sunflower seeds, which make a great snack and can easily be tossed into salads, stir fries and baking recipes.  A handful of sunflower seeds will curb your hunger while supplying you with a healthy dose of vitamin E, selenium and magnesium. So, go ahead…have a ball in your kitchen and create these tasty balls for your dinner tonight!

Ingredients

  • 1 1/2  cup rolled dry oats
  • 2 cups water (to cook oats)
  • 1 Tbsp. sea salt
  • 1 cup brown rice, cooked
  • 1 cup crispy whole grain cereal
  • 1 cup bran crumbs
  • 1 Tbsp. oregano
  • 2 cups finely ground sunflower seeds
  • 2 Tbsp. wheat-free tamari
  • 1 tsp. spicy mustard
  • Dash of cumin
  • Dash of pepper

Directions

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Combine all ingredients in a large bowl; mix well until texture resembles cookie dough.
  • Roll mixture into golf-ball sized balls and place on baking sheet.
  • Bake for 30 minutes.
  • Serve with tomato sauce and vegan Parmesan cheese topping.
  • Enjoy!

Zucchini Fries

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

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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!