Recipe

Acorn Squash Rice Bowl

Acorn Squash Rice Bowl

This is the perfect upgrade to a risotto. The squash and fig combine beautifully to add just a hint of sweetness. Its a great dish to spice up any dinner party and since most of the time spent is watching it cook its easier to make than it might appear.

Serves 4

Ingredients:

2 acorn squash
1 cup glutenfree wild rice
10oz bag frozen brussel sprouts, thawed
⅛ tsp chili powder
⅛ tsp cinnamon
2 garlic cloves, diced and divided
2 Tbs  slice almonds,
2 Tbs dried cranberries
¼ cup shredded cheddar cheese
½ cup avocado oil
¼ cup balsamic vinegar
2 Tbs fig spread
salt and pepper

Directions:

  1. Preheat oven to 375F. Add rice and 1¾ cup water in a saucepan. Bring to a boil, cover, and simmer for 40-45 minutes. Place a sheet of aluminum foil on a baking sheet and spray with cooking spray. Cut acorn squash in half and remove seeds. Sprinkle with salt and pepper. Place squash flesh side down baking sheet. Bake for 30 minutes.
  2. On another baking sheet spread brussel sprouts on sheet and drizzle with oil and sprinkle with salt and pepper. Bake for 25 minutes, flipping after 10 minutes. Remove squash and brussel sprouts. Flip squash and set aside.
  3. In a large bowl, toss rice and brussel sprouts in chili powder, cinnamon, one garlic clove, almonds, dried cranberries, and cheese. Mix until well combined and cheese has slightly melted. Divide evenly among cooled squash bowls.
  4. In a small bowl whisk together oil, balsamic vinegar, remaining clove, fig spread, and salt and pepper to taste. Pour evenly over squash bowls.
Nutritional Facts: per serving
645 cal; 33g total fat (5g sat fat); 83g carb; 79mg sod; 15g fiber; 11g protein; 19g sugars

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Recipe

Raw & Vegan Halloween Treats

Halloween Treats

Raw Pumpkin Cheesecake

Makes about 24 bites

Ingredients:

1½ cups raw cashews
1 cup pitted dates
½ cup almond flour
1 tbsp unsweetened cacao powder
2 tsp vanilla extract
1 tbsp almond milk
⅓ cup maple syrup
⅓ cup canned pumpkin
½ tsp cinnamon
½ tsp nutmeg

Directions:

  1. Soak the cashews in water for 1 hour. Discard the water.
  2. Pulse dates, flour, cocoa powder, vanilla extract, and milk in blender until the mixture comes together; this should take about 1 minute. Dividing the mixture into small pieces, press this mixture evenly onto the bottom of the pumpkin molds (preferably silicone based) and place it in the freezer while you prepare the cheesecake topping.
  3. Pulse cashews, syrup, pumpkin, cinnamon, and nutmeg until smooth. Scoop the cheesecake mixture over the crust in the pan and freeze the dessert for at least 2 hours. Store in freezer until all are eaten.
Nutritional Facts: per cheesecake bite
90 cal; 5g total fat (<1g sat fat); 11g carb; 3mg sod; 11g fiber; 2g protein; 7g sugars

Healthy Chocolate Dirt

Makes about 24 bites

Ingredients:

4 ripe medium avocados, pitted and fleshed
½ cup maple syrup
⅔ cup unsweetened cocoa powder
2 tsp vanilla extract
¼ cup almond milk, unsweetened vanilla
8 gluten free chocolate cream sandwich cookies
Candies for decorations (I used sweettarts skull and bones)

Directions:

  1. Blend avocado, maple syrup, cocoa powder, vanilla extract and milk until smooth. Evenly disperse into 12 jars–4oz jars.
  2. Process chocolate cream sandwich cookies for “dirt”. Once the cookies have processed into crumbs, evenly distribute on top of pudding. Place candy decorations on top for added fun. Keep in fridge until all eaten.
Nutritional Facts: per 4 oz serving
169 cal; 9g total fat (2g sat fat); 23g carb; 28mg sod; 5g fiber; 2g protein; 13g sugars

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Recipes are adapted from The Nutty Scoop and Fit Mitten Kitchen
Uncategorized

Cauliflower Margarita Pizza

Cauliflower Margarita Pizza

This pizza is so light and tasty you wont be thinking you are eating pizza at all. It also wont make you feel bloated like other pizzas. If I had to create my own pizza at a restaurant this would be my take on a margarita pizza. Feel free to add your own toppings or change up the toppings below (nutitional facts below are based on crust and toppings below).

Serves 4

Ingredients:

1 medium head cauliflower
1 tbsp grapeseed oil
sea salt and ground black pepper
¼ cup ground flaxseed meal
¼ cup brown rice flour
¼ cup arrowroot flour
2 tbsp nutritional yeast
¾ tsp garlic powder
1½ tbsp peanut butter
¼ cup pesto
¼ cup mozerella cheese, ripped into pieces
sun dried tomatoes, till desired
artichoke hearts, till desired
basil, till desired
red pepper flakes

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a food processor, pulse cauliflower until cut into very small, rice-sized bits. Transfer to a large bowl, and toss with oil, salt and pepper. Spread cauliflower on prepared baking sheet and roast 20 minutes, tossing halfway through and smoothing back out on baking sheet.
  3. In large bowl, combine flaxseed meal, rice flour, arrowroot, yeast and garlic powder. Add cooked cauliflower and toss to combine. In a small bowl, whisk together peanut butter and 2 tbsp water until smooth. Add peanut butter mixture to cauliflower, then knead by hand to fully incorporate. Shape into a compact ball.
  4. Place dough ball in center of upside down baking sheet, and lay second piece of parchment on top. Press to slightly flatten, and use a rolling pin to smooth out into a rectangle mating the sheet . Peel away top layer of parchment (reserve for next step), and use your fingers to smooth and round dough edges. Bake 20 minutes, or until edges are slightly browned and crispy.
  5. Remove pizza crust from oven, and cover with reserved parchment. Place a second baking sheet on top, right side up. Sandwich the crust between baking sheets, flip everything over, and remove hot baking sheet and top parchment. Top crust with pesto sauce, sundried tomatoes, mozzerella cheese, artichoke hearts, and basil and bake 5 minutes more, or until toppings are hot and bubbly. Transfer to large cutting board. Sprinkle with red pepper flakes and cut into 10 slices.
Nutritional Facts: per serving
368 cal; 23g total fat (4g sat fat); 33g carb; 322mg sod; 11g fiber; 14g protein; 4g sugars

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Crust is adapted from clean eating magazine
Recipe

Portabella Mushroom Risotto

Mushroom Risotto

 

Serves 6

Ingredients:

6 Tbs sunflower seed oil
4 large portabella mushrooms, diced
1 cup diced yellow onion
2 garlic cloves, minced
1½ cups Arborio rice
4 cups vegetable stock
1 cup white wine
½ cup crumbled goat cheese
½ cup freshly grated Parmesan cheese
1 cup kale, chopped
salt and pepper

Directions:

  1. In a medium saucepan, heat 3 tablespoons of the oil over medium high heat. Add the mushrooms, onions, and garlic and cook, stirring, until the onions turn translucent, about 5 to 7 minutes. Add the rice and remaining 3 tablespoons of oil and cook, stirring constantly, for 2 to 3 minutes.
  2. Slowly add the stock and wine, 1 cup at a time ending with the wine, stirring constantly. Allow the liquid to absorb before adding the next cup. Continue until all the liquid is added, about 12 to 15 minutes.
  3. Gently stir in both cheeses. Cook, stirring, until the cheese is melted, about 2 minutes. Add the kale and cook stirring, until heated. Add salt and pepper to taste.
  4. Allow risotto to cool for 2 to 3 minutes before serving.
Nutritional Facts: per serving
475 cal; 23g total fat (7g sat fat); 48g carb; 391mg sod; 4g fiber; 14g protein; 4g sugars

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Recipe is adapted from the glorious gluten free cookbook by Vanessa Maltin
Recipe

Apple Crisp

Apple Crisp

This is an absolutely delicious dessert that is super easy to make and perfect for fall. Everyone will love this especially with a simple scoop of vanilla ice cream.

Serves 6

Ingredients:

4 medium apples, unpeeled, cored, and thinly sliced
Lemon juice from 1 lemon
½ cup plus 2 Tbs coconut palm sugar
½ cup brown rice flour
1 tsp ground cinnamon
½ tsp salt
¼ cup vegetable shortening

Directions:

  1. Preheat the oven to 400F. Spray 8-in square baking dish.
  2. In a large bowl, toss the apples with lemon juice and the 2 Tbs sugar. Transfer to the prepared dish.
  3. In a medium bowl, combine the remaining sugar, flour, cinnamon, and salt. With your fingers, work the shortening into the dry ingredients until the mixture resembles coarse meal.
  4. Sprinkle the topping evely over the apples. Cover and bake for 25 minutes. Uncover and bake for 7 minutes. Serve warm.
Nutritional Facts: per serving
269 cal; 9g total fat (4g sat fat); 48g carb; 179mg sod; 1g protein

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Recipe is adapted from vegetariantimes magazine
Recipe

Carrot Gazpacho with Simple Kale and Spinach Salad

Carrot Gazpacho

This gazpacho is both healthy and refreshing with a slight kick of heat. The salad on top adds to the flavor and makes it an all encompassing dish. Adding roasted sunflower or pumpkin seeds is another great addition to the meal. It is also super easy to make and perfect for a variety of tastes.

Serves 4

Ingredients:

1¼ cups fresh carrot juice
1 cup coarsely grated carrot, plus ⅓ cup diced carrot, divided
1½ cups whole grape tomatoes, plus ⅓ cup finely diced grape tomatoes, divided
1½ cups peeled and diced cucumbers, plus ⅓ cup finely diced cucumbers, divided
½ cup finely chopped onion
1 Tbs red wine vinegar
1 tsp horseradish
½ tsp red pepper flakes
1 cup kale and spinach blend
1 Tbs grapeseed oil

Directions:

  1. Bring carrot juice and grated carrot to a simmer in a saucepan. Reduce heat to a low, cover, and simmer for 5 minutes. uncover and cool.
  2. Blend whole grape tomatoes, diced cucumbers, onion, vinegar, horseradish, red pepper flakes, and carrot mixture in a blender until smooth. Season with salt and pepper, if desired. Chill for 30 minutes.
  3. Microwave diced carrot in a small bowl on high for 1 minute. Transfer to medium bowl; add finely diced tomato and cucumber, kale and spinach, and oil. Toss to blend and season with salt and pepper. Divide gazpacho among bowls and dress with salad.
Nutritional Facts: per serving
126 cal; 4g total fat (<1g sat fat); 18g carb; 90mg sod; 4g fiber; 3g protein; 9g sugars

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Recipe is adapted from vegetariantimes magazine
Recipe

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

This recipe is super quick and easy and perfect for a summer barbecue or a picnic. It can also be made up a head of time and reheated before eating. It combines the flavors of a deviled egg with the potatoes for a surprisingly fresh taste.

Serves 6

Ingredients:

2 Tbs plus 2 tsp grapeseed oil
1½ lbs fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
2 Tbs fresh tarragon leaves
1½ Tbs red wine vinegar
1 Tbs Gluten-free Dijon mustard
2 hard-boiled eggs, peeled, chopped

Directions:

  1. Preheat oven to 400F. Spray baking pan with cooking spray and set aside. In a large bowl, combine potatoes, 2 Tbs oil, salt, and pepper; and toss. Arrange potatoes, cut side down, on baking sheet. Roast for 23 minutes, or until potatoes are browned. Using tongs, turn potatoes over and roast until deep golden and tender, about 12 additional minutes.
  2. While the potatoes are roasting, hard boil eggs, peel, and set aside. In a small bowl, stir in green onions, tarragon, vinegar, mustard, and 2 tsp oil. Transfer potatoes to a dish and spoon egg and dressing over top.
Nutritional Facts: per serving
177 cal; 8g total fat (1g sat fat); 24g carb; 79mg sod; 2g fiber; 5g protein; 1g sugars

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Recipe is adapted from epicurious
Recipe

Chickpea Succotash with Lemongrass

Chickpea Succotash

This Chickpea Succotash is absolutely delicious and perfect over some fresh cooked quinoa. The mix of flavors between the lemongrass and the tomatoes make a great combination of flavors while keeping the dish light and fresh.

Serves 4

Ingredients:

2 stalks fresh lemongrass
1 large tomato
2 tsp. grapeseed oil
1 medium yellow squash, cut into ½-in pieces
½ tsp. grated fresh ginger
1 small garlic clove, minced
¾ cup cooked chickpeas
½ cup fresh corn kernels
¼ cup chopped fresh basil

Directions:

  1. Peel away tough outer layers. Crush inner white stems with rolling pin, then finely chop. Transfer to small bowl, and cover with ¼ cup boiling water. Set aside.
  2. Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh.
  3. Heat oil in large, deep skillet over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper. Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
Nutritional Facts: per serving
108 cal; 4g total fat (<1g sat fat); 17g carb; 83mg sod; 4g fiber; 5g protein; 5g sugars

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Recipe is taken from Vegetarian Times Magazine
Recipe

Raw Kale Market Salad

This super easy salad is perfect for a quick dinner or for lunch prep for the next day. If you want to add something extra, simply add in some quinoa, beans, or rice.

Serves 2

Ingredients:

2 stalks scallions, rinsed and chopped
¼ tsp sea salt
2 Tbs lemon juice
⅓ cup grapeseed oil
2 Tbs avocado
1 tsp honey
fresh pepper to taste
½ bunch of kale, destemmed, torn into pieces
4 farmers’ market carrots, chopped into coin shaped pieces
1 small bulb fennel, sliced
1 avocado, cut into slices
crumbled tofu (optional)
almonds or sunflower seeds (optional), toasted

Directions:

  1. Puree scallions, salt, lemon juice, oil, 2 Tbs avocado, honey, and pepper till smooth. Combine kale and half the dressing in a large bowl. Using your hands, toss the kale and dressing to soften up the kale a bit. Toss in the remaining ingredients and mix until they are evenly dispersed.
  2. Serve with remaining dressing, tofu, and almonds or seeds if using.
Nutritional Facts: per serving
449 cal; 38g total fat (4g sat fat); 28g carb; 406mg sod; 10g fiber; 6g protein; 10g sugars

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Recipe

Pineapple and Green Curry Over Cauliflower Rice

Pineapple Curry

This is the perfect recipe for a summer curry. The lightness of this recipe makes you forget its hot and has all the taste you could possibly want. It also wont make you feel too full after you eat which is a huge plus.

Serves 4

Ingredients:

1 head of cauliflower
2 Tbs coconut oil
1 Tbs green curry paste
2-14oz cans diced pineapple
1 yellow onion, diced
1 Tbs garlic, minced
1-14oz can coconut milk
1 tsp cornstarch

Directions:

  1. Cut cauliflower head into 4 parts. In a food processor, process each ¼ until cauliflower becomes small and rice-like, set aside.
  2. In a large skillet heat oil over medium heat. Add the curry paste, stirring constantly, until it is melted and fragrant, 1 to 2 minutes. Add the pineapple, onions, and garlic, stir frequently until tender, 5 to 7 minutes. Add the coconut milk and bring to a boil.
  3. In a small bowl, combine the stock and cornstarch to form a smooth paste. Pour into the boiling curry, stirring a couple of times. Simmer until the sauce reaches the desired thickness, 5 to 6 minutes.
  4. Serve curry over cauliflower and enjoy.
Nutritional Facts: per serving
390 cal; 30g total fat (26g sat fat); 31g carb; 61mg sod; 7g fiber; 6g protein; 18g sugars

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