Recipe

Corn and Green Bean Tacos

Corn and Bean Tacos

The lightness of the corn in these tacos makes it perfect for a warm spring or summer night. It makes a great healthy treat when you need it. Make it your own by adding your favorite toppings.

Serves 4

Ingredients:

3 ears of corn, shucked
1 pound green beans, halved
½ yellow onion, diced
1 cup Greek yogurt
¼ cup sunflower seed oil, plus 2 Tbs, divided
2 oz feta cheese
3 Tbs finely chopped cilantro, plus extra for garnish
½ tsp ground cumin
salt and pepper to taste
Eight 6-inch corn tortillas
Avocado wedges for garnish

Directions:

  1. Working in a large bowl, cut the corn kernels off of the cobs. Add the beans and toss. Using the back of a knife, scrape all of the corn milk from the cobs into a medium bowl.
  2. Heat 2 tablespoons of oil in a large pan over medium high heat. Sauté onion until just transparent. Add the corns and beans and cook for about 4 minutes or until everything is cooked through. Add back into large bowl.
  3. To the corn milk, add the yogurt, remaining ¼ cup oil, cheese, chopped cilantro and cumin. Mix the corn crema until smooth. Add all but 1/2 cup of the corn crema to the corn and beans, season with salt and pepper and toss to coat.
  4. Spoon the corn and beans onto the tortillas and top with avocado and cilantro. Fold in half and serve with the remaining corn crema.
Nutritional Facts: per serving (2 tacos)
477 cal; 27g total fat (5g sat fat); 50g carb; 177mg sod; 5g fiber; 16g protein; 11g sugars

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Recipe

Thai Curried Egg Noodles

Curried Noodles

Serves 6

Ingredients:

2 tsp. coconut oil
2 large shallots, chopped
¼ cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish
2 Tbs. greem Thai curry paste
1 tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light coconut milk
¾ cup low-sodium vegetable broth
1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes
5 oz. dry egg noodles
1 large broccoli, chopped into bite size florets
1 cup mini bella mushrooms, chopped
6 lime wedges, for garnish
Avocado, chopped for garnish (optional)

Directions:

  1.  Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.2. Cook noodles in large pot of boiling salted water according to package directions. Add broccoli and mushrooms to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.
Nutritional Facts: per serving (minus noodles)
212 cal; 12g total fat (7g sat fat); 16g carb; 213mg sod; 5g fiber; 6g protein; 5g sugars

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Recipe is adapted from Thug Kitchen; Eat like you give a fuck
Recipe

Potato and Leek Soup

Potato and Leek Soup

This a perfect soup to have on a cold evening that is both light and filling. The soup is so smooth it makes a perfect accompaniment with some flatbread or cheese bread. Add a side salad to help bring in some freshness to the plate.

Serves 4

Ingredients:

3 russet potatoes
3 medium leeks
1 Tbs avocado oil
3 to 4 cloves of garlic, minced
4 cups low sodium vegetable broth
¼ tsp salt
¼ tsp pepper
¼ cup sliced fresh chives

Directions:

  1. Keeping the skin on, chop the potatoes into 1-inch cubes, and set aside. Cut off the rough, leafy ends of the leeks, and the roots, slice remaining portion lengthwise. Then slice crosswise into ribbons and wash them thoroughly to remove dirt.
  2. Heat the oil in a stockpot over medium heat. Add the clean leeks and sauté until they start to soften up, about 3 to 4 minutes. Add the potatoes and garlic and stir to combine. Pour in vegetable broth and salt. Bring the soup to a boil, cover, and reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
  3. When everything is good and soft, blend with immersion blender util creamy. If you don’t have an immersion blender blend potions of the soup into a blender until smooth and return to the pot. Add salt and pepper to taste and bring back up the heat on low to keep the soup warm. Stir in chives before serving.
Nutritional Facts: per serving
272 cal; 4g total fat (<0.01g sat fat); 57g carb; 308mg sod; 7g fiber; 6g protein; 6g sugars

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Recipe is adapted from Thug Kitchen; Eat like you give a fuck
Recipe

Pink Beet and Quinoa Salad

Quinoa and Beet Salad

This salad is perfect for a side dish with some roasted tofu or baked chicken. It’s light and vibrant with its pink color from the beets. It is both quick and easy to cook up and store making it an ideal meal prep recipe for lunches for the week.

Serves 4

Ingredients:

3 medium beets, peeled and chopped
3 Tbs plus 1 tsp red wine vinegar, divided
¼ cup plus 2 tsp avocado oil, divided
salt and pepper
1 cup quinoa, rinsed
2 cups kale
1-15oz black beans
¼ cup diced herbs (basil, chives, and or cilantro work great)
¼ cup crumbled goat cheese
1 shallot, diced
1 tsp dijon mustard

Directions:

  1. Preheat oven to 400F. In a medium bowl, toss beets, 1 teaspoon vinegar, 2 teaspoons oil, and a pinch of salt. Pour beets onto baking sheet and roast for 20 minutes, stirring halfway.
  2. Cook the quinoa in a medium pot according to package. Drain out any extra water and scoop quinoa into a medium bowl. Mix in kale, beans, cheese, herbs, and cooked beets.
  3. In a small bowl whisk together shallot, dijon mustard, remaining 3 tablespoons vinegar, and ¼ cup oil. Mix dressing into salad until well coated.
Nutritional Facts: per serving
408 cal; 20g total fat (3g sat fat); 46g carb; 536mg sod; 15g fiber; 14g protein; 6g sugars

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Recipe

Stuffed Mushrooms Three Ways

Mushroom Three Ways

Pesto Egg Scramble

Ingredients:

8 mini bella mushrooms
coconut oil
6 eggs
½ cup almond milk
2 Tbs pesto
½ bunch kale, chopped
4 Tbs nutritional yeast

Directions:

  1. In a medium bowl scramble eggs, milk, pesto, kale, and nutritional yeast and set aside.
  2. Prep mushrooms by washing and removing the stems. In a medium frying pan heat coconut oil over medium heat. Place mushrooms tops sides up and cook for 4 minutes or until browned, moving mushrooms around to prevent sticking. Put mushrooms aside.
  3. Cook eggs in pan until cooked thoroughly and remove from heat. Scoop out eggs into mushroom caps in equal amounts until all caps are full.
Nutritional Facts: per 2 mushrooms
166 cal; 11g total fat (0g sat fat); 8g carb; 116mg sod; 0g fiber; 12g protein; 0g sugars

Quinoa and Spinach

Ingredients:

½ cup cooked quinoa
24 mini bella mushrooms
3 garlic cloves
½ onion, diced
½ bunch spinach, chopped
2 Tbs grated Parmesan cheese
2 Tbs ground walnuts

Directions:

  1. Preheat oven to 350F. Remove mushroom stems and dice stems and set aside. In a large skillet, add garlic and onion and cook for 3-4 minutes until softened. Add quinoa, spinach, diced mushroom stems and Parmesan cheese, mix well. Allow to cook for a few minutes until combined.
  2. Add walnuts and mix again. Remove from heat. Fill each mushroom with equal amounts of quinoa filling. Place on baking sheet and bake in preheated oven for 20 minutes
Nutritional Facts: per 4 mushrooms
66 cal; 2g total fat (0g sat fat); 8g carb; 75mg sod; 0g fiber; 5g protein; 0g sugars

Caprese

Ingredients:

4 large portabella mushrooms
cherry tomatoes, halved
basil, chopped
mozzarella cheese, dried to reduce amount of water run off when cooking
1 Tbs olive oil
½ avocado, chopped
balsamic vinegar

Directions:

  1. Preheat oven to 400F. Line baking sheet with foil. Brush the mushroom caps and rims with olive oil.
  2. In a medium bowl toss tomatoes, olive oil, chopped basil, and salt and pepper. Let it sit for a few minutes to let the flavors meld.
  3. Place mozzarella cheese and tomato mixture in each mushroom cap and bake until cheese melts and mushrooms are cooked, about 15 minutes. Sprinkle with avocado and drizzle balsamic vinegar.
Nutritional Facts: per mushroom
168 cal; 14g total fat (0g sat fat); 7g carb; 132mg sod; 0g fiber; 7g protein; 0g sugars

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Uncategorized

Sweet Potato Mushroom Quesadillas

Try these savory quesadillas with sweet potato, mushrooms, and kale for a winter spin on traditional easy to make quesadillas, while still being easy to make.

Serves 6

Ingredients:

1 teaspoon avocado oil, plus more for cooking quesadillas
3 cups chopped kale
1 pinch salt
1 pinch black pepper
1 4oz package shiitake mushrooms, chopped
24 small gluten-free tortillas
¾ cup sweet potato puree, canned or homemade
¾ cup grated cheese

Directions:

  1. Heat a large pan over medium heat and add olive oil, kale, mushrooms, salt and pepper. Cook for about 5 minutes until kale is wilted. Transfer kale mixture to a bowl and wipe out pan.
  2. Drizzle a small amount of olive oil in the pan and spray with cooking spray. Lay the tortilla flat and spread half of it with 2 tablespoons sweet potato puree. Then, evenly distribute a heaping ¼ cup of the kale and black bean mixture over the sweet potato and top with about 2 tablespoons grated cheese. Place another tortilla on top and place in the pan. Cook quesadillas for 2-3 minutes on each side, until cheese is melted and quesadilla is browned. Repeat steps to make the remaining quesadillas.
Nutritional Facts: per serving
293 cal; 7g total fat (2g sat fat); 51g carb; 192mg sod; 7g fiber; 10g protein; 3g sugars

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Recipe is adapted from Gluten Free Living Magazine
Recipe

Gingersnap Cookies

Gingersnap Cookies

What better way to enjoy the holidays than with some gingersnap cookies and some tea or hot cocoa? This recipe is just perfect for the holidays that everyone will enjoy. You can even let the little ones decorate with icing if you prefer.

Makes about 50 cookies

Ingredients:

¾ cup vegetable shortening
1 cup coconut palm sugar
1 large egg
¼ cup molasses
1¾ cups gluten free all purpose flour mix
¼ cup sweet rice sorghum flour
2 tsp baking soda
½ tsp xanthan gum
1 tsp cinnamon
¾ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
confectioners’ sugar

Directions:

  1. Beat shortening and sugar in a large bowl with an electric mixer until light and creamy. Beat in egg and molasses until smooth.
  2. Add flours, baking soda, xanthan gum, cinnamon, ginger, cloves, and salt. Mix to form into a soft dough. using parchment paper flatten dough into a square. Wrap in plastic wrap and refrigerate for 45 minutes to an hour.
  3. Preheat oven to 375F. Position rack in center of oven. Lightly grease cookie sheet with cooking spray.
  4. Use your hands to shape dough into 1-inch balls. Roll balls in confectioners’ sugar and place on cookie sheet.
  5. Bake 8-10 minutes or until cooked through. Transfer to a wire rack and cool. Store in airtight container.
Nutritional Facts: per cookie
68 cal; 3g total fat (<1g sat fat); 10g carb; 63mg sod; <1g fiber; <1g protein; 5g sugars

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Recipe is adapted from Gluten Free Baking Classics by Annalise G. Roberts
Recipe

Potatoes Two Ways

Potatoes Two Ways

 

Serves 4

Ingredients:

4 medium russet potatoes
1 cup drained marinated artichoke hearts, oil reserved, hearts halved or quartered if large
1 medium zucchini, halved and sliced 1/2-inch thick (1 cup)
1 small red onion, thinly sliced (1 cup)
6 Tbs nutritional yeast, divided
1 Tbs kefir milk
1 Tbs herbs de providence
1 Tbs avocado oil

Directions:

  1. Preheat oven to 350°F. Rub potatoes with about 2 tsp. artichoke oil. Prick each potato a few times with fork, and arrange on baking sheet. Bake 11/2 to 2 hours, or until very tender when touched and skin begins to brown.
  2. Heat 1 Tbs. artichoke oil in large skillet over medium heat. Add artichoke hearts, zucchini, and onion, and sauté 10 minutes, or until artichokes are browned and zucchini is tender.
  3. In a small bowl whisk 4 Tablespoons of nutritional yeast and milk until combined. Set oven to broil. Split potatoes in half and spoon out flesh and reserve for later. Fill potato with 1/2 cup artichoke mixture and top with yeast mixture. Broil 2 to 3 minutes, or until cheese melts and starts to brown.
  4. In a medium bowl mash potato flesh with fork. Mix in oil, herbs de providence, and remaining nutritional yeast into the potatoes.
Nutritional Facts: per serving
252 cal; 6g total fat (<1g sat fat); 43g carb; 155mg sod; 4g fiber; 7g protein; 4g sugars

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Stuffed potato recipe is adapted from Vegetarian Times Magazine
Recipe

Moroccan Cauliflower Salad with Citrus Tofu

Moroccan Cauliflower and Tofu

 

Serves 4

Ingredients:

extra-firm tofu, completely drained
½ cup orange juice
¼ cup gluten free soy sauce
1 Tbs coconut sugar
1 Tbs minced fresh ginger
1 Tbs sunflower seed oil
2 tsp Sriracha
2 cloves garlic, thickly sliced
2 Tbs avocado oil
1 Tbs rice vinegar
1½ cups cauliflower, blended into rice sized and textured pieces
¼ tsp salt
½ tsp ground cinnamon
½ tsp paprika
⅛ tsp ground cumin
2 to 3 cups spinach, chopped
1 cup chopped orange segments

Directions:

  1. Mix together orange juice, soy sauce, sugar, ginger, oil, Sriracha, and garlic in a shallow rimmed baking dish. Cut tofu into width wise planks (¼-inch thick). Place into the marinade so all pieces are covered. Refrigerate tofu for 2-8 hours. Stir it every once in a while.
  2. Preheat the oven to 450F. On a greased baking sheet place tofu on the baking sheet, saving the marinade for later. Bake for 15 minutes, flip, spoon a bit of the marinade over the tofu. Bake another 10 minutes, flip, and marinade again. Bake for another 5 minutes. Let it sit.
  3. In a large skillet heat oil and vinegar over medium heat. Mix cauliflower rice, salt, cinnamon, paprika, and cumin. Cover and cook for 3-5 minutes. Remove and fluff with a fork. Stir in spinach and orange. Divide among plates and place tofu slices on top.
Nutritional Facts: per serving (3 tofu slices and ¼ of cauliflower salad)
261 cal; 17g total fat (2g sat fat); 18g carb; 807mg sod; 4g fiber; 15g protein; 12g sugars

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Recipe is adapted from Thug Kitchen; eat like you give a fuck
Recipe

Gluten-Free Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

What could be better in fall then pumpkin muffins? Pumpkin cream cheese muffins! Even better is that this recipe uses neufchatel cheese is similar to cream cheese with the taste and texture but with 1/3 less of the fat it actually is a lot healthier than cream cheese. You can find it next to the normal cream cheese in almost any grocery store. Feel free to add some toasted pumpkin seeds on top for an added crunch.

Makes 12 muffins

Ingredients:

1¾ cup gluten-free all purpose flour mix
1 cup plus 2 Tbs coconut sugar, divided
1 tsp baking soda
¾ tsp xanthum gum
¾ tsp salt
½ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs plus one egg white, divided
¼ cup water
⅓ cup plus 2 Tbs canola oil
2 Tbs molasses
1 cup pumpkin puree
6oz neufchatel cheese
1 tsp vanilla extract

Directions:

  1. Preheat oven to 350F. Greese muffin pan with cooking spray.
  2. In a large bowl mix flour, 1 cup coconut sugar, baking soda, xanthum gum, salt, baking powder, cinnamon, nutmeg, ginger, and cloves with electric mixer until well combined.
  3. Combine 2 eggs, water, oil, molasses, and pumpkin puree in a separate bowl. Whisk well to blend. Pour wet ingredients into dry and mix with electric mixer until well blended.
  4. In a small bowl mix cheese, vanilla extract, 2 tablespoons coconut sugar, and egg white.
  5. Scoop heaping spoonfuls of the pumpkin mix into each muffin tin. Add about 1 tablespoon of the cheese mixture on top. Finally add remaining pumkin mixture until it is all gone and there is no more cheese showing.
  6. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and allow to cool before wrapping for storage.
Nutritional Facts: per muffin
275 cal; 13g total fat (3g sat fat); 38g carb; 346mg sod; 2g fiber; 4g protein; 21g sugars

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