Recipe

Holiday Dinner Ideas

Raw Lasagna and Asparagus

It can be hard to cook for a large group for the holidays while also staying healthy and not missing out on the flavor. Below are some great recipes for a delicious, healthy, vegetarian (or easily substituted vegan), and gluten free course dinner. Its surprisigly filling that you will be stuffed to the last fork full.

Winter Apple Salad

Simple Winter Apple Salad

Serves 6

Ingredients:

¼ cup greek yogurt
3 tsp apple cider vinegar
1 tsp balsamic vinegar
salt and pepper, to taste
1 apple, sliced thin
lemon juice
1 lb. baby spinach
⅓ cup dry cranberries
½ cup maple glazed almonds
6 oz goat cheese

Directions:

  1. Combine the yogurt, cider, balsamic, salt, and pepper in a bowl and whisk. Set dressing aside while preparing salad. Coat apple slices in lemon juice. Set aside.
  2. In a large bowl toss greens, apple slices and cranberries. When ready to serve, add the dressing slowly to the greens and gently combine. Then plate the greens and top each with a portion of the nuts and cheese.
Nutritional Facts: per serving
226 cal; 16g total fat (6g sat fat); 13g carb; 204mg sod; 3g fiber; 11g protein; 8g sugars

Raw, Vegan Lasagna

Serves 6

Ingredients:

5 large zucchini, stems removed
1½ cups fresh flat-leaf Italian parsley, leaves and stems
3 cups arugula
½ bunch cilantro, leaves and stems, coarsely chopped
1 small bunch spinach
4 Rainbow chard leaves, stems removed and reserved
2 green onions, trimmed, cut into chunks
4 cups cherry tomatoes
Small handful of fresh oregano
A few sprigs of fresh basil
¾ cup raw pine nuts
1 small yellow squash, cut in chunks
1-2 Tbs nutritional yeast
1 small garlic clove, optional

Directions:

  1. Cut the zucchini in half lengthwise. Then cut long, thin lengthwise slices (noodles) by running the zucchini down your mandoline, slicing by hand with a knife, or peeling with a vegetable peeler. Set aside.
  2. Puree parsley, arugula, cilantro, spinach, rainbow chard leaves, green onions into a rich green paste in a food processor. Scrape into a bowl with a spatula and set aside.
  3. Put cherry tomatoes, chard stems, oregano, and basil into the blender and blend until smooth. Pour into a bowl and set aside.
  4. Put yellow squash, pine nuts, nutritional yeast, and garlic into a blender and blend into a thick creamy filling. Pour into a bowl and set aside.
  5. Line the bottom of a deep-dish pan, if using, with a double layer of zucchini slices. The bottom layer needs to support a lot of food, so make sure this layer is thick and sturdy.
  6. Top the bottom zucchini layer with a third of the green paste mixture, a third of the tomato sauce, and 8 to 10 more zucchini slices. Continue layering with half of remaining green paste mixture, half of pine nut mixture, and another row of zucchini slices. Top with remaining green paste mixture and half of remaining tomato sauce.
  7. Place the lasagna in the freezer for about 30 minutes to help firm the layers.
  8. Remove from the freezer and add another layer of zucchini slices, remaining pine nut mixture, remaining tomato sauce, and a final layer of zucchini slices.
  9. Freeze for another 2 hours (but no longer) to help everything firm up and make the lasagna easier to slice. Cut the lasagna into squares and serve.
Nutritional Facts: per serving
212 cal; 13g total fat (1g sat fat); 19g carb; 108mg sod; 7g fiber; 11g protein; 9g sugars
*This recipe is based off of recipes from Vegetarian Times Magazine

Roasted Asparagus Bundles

Serves 8

Ingredients:

½ large red onion, thinly sliced lengthwise
2 bunches (about 40) fresh asparagus, trimmed
1 Tbs. sunflower oil
1 tsp. lemon juice
¼ tsp. Gluten-free Dijon mustard
¼ tsp. salt
1 pinch ground black pepper
Kitchen twine
Lemon slices, for garnish

Directions:

  1. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
  2. Bring large pot of salted water to a boil. Add red onion, and blanch 3 minutes. Drain, then pat onions dry with paper towels.
  3. Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add asparagus and onion slices; toss to coat.
  4. Group beans and onion slices into 8 bundles, and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 6 to 8 minutes, or until asparagus ends begin to brown. Flip bundles with spatula so tie side is up, and bake 6 to 8 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices.
Nutritional Facts: per serving
35 cal; 2g total fat (0g sat fat); 4g carb; 9mg sod; 2g fiber; 2g protein; 2g sugars
*This recipe is based off of recipes from Vegetarian Times Magazine

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Recipe

Vegan Polenta Chili

Vegan Chili

As a substitute for ground meat, this recipe uses polenta to give it that similar texture. The recipe in general is quite hearty with  bit of a spice. It is a perfect recipe for those cold, windy winter nights. It doesn’t take tremendously long to cook, making it a great choice for a middle of the week recipe for dinner. You can add you’re own favorite cheese, however I personally love the flavor of the vegan shredded pepper jack.

Serves 4

Ingredients:

2 Tbs coconut oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 large cloves garlic, finely chopped
1 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
2 cups low-sodium vegetable broth
1 16oz. can pinto beans, rinsed and drained
1 14.5oz. can diced tomatoes, juices included
3 Tbs canned diced mild green chilies, drained
½ Tbs coconut palm sugar
salt and pepper, to taste
½ cup polenta
shredded vegan Pepper Jack Cheese

Directions:

  1. In a medium stockpot, heat the oil over medium-low heat. Add the onion and bell pepper and cook, stirring occasionally, until softened but not browned, about 8 minutes.
  2. Add the garlic and cook, stirring, for 1 minute. Add the chili powder, cumin, and oregano; cook, stirring, for 1 minute. Add the broth, beans, tomatoes, chilies, sugar, salt, and pepper. Bring to a boil over high heat.
  3. Gradually stir in polenta. Reduce the heat to medium-low and cook, stirring often, until the polenta is tender and the mixture is thickened, about 20 minutes. Sprinkle cheese on top of servings.
Nutritional Facts: per serving
237 cal; 10g total fat (7g sat fat); 31g carb; 922mg sod; 9g fiber; 7g protein; 7g sugars
*This recipe is based off of a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein

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Recipe

Winter Cinnamon Oat Bars

Cinnamon Oat Bars

These oat bars make a great snack to refuel and reenergize your body. They are super easy and quick to make while also being absolutely delicious. You can substitute your favorite ingredients into them easily to make them fit your tastes.

Makes 12 bars

Ingredients:

1½ cups steel cut oats
¼ cup flaxseed meal
½ cup pecans, chopped
¼ cup pumpkin seeds
¼ cup dried cranberries and dried cherries
1 tsp ground cinnamon
¼ tsp salt
½ cup brown rice syrup
¼ cup almond butter
1 tsp vanilla extract

Directions:

  1. Line 9-inch square baking pan with parchment paper. Combine oats, flaxseed meal, pecans, pumpkin seeds, dried fruit, cinnamon, and salt in a large bowl.
  2. Stir together syrup and almond butter in a saucepan. Heat over medium heat, or until mixture softens and bubbles slightly. Remove from heat, and stir in vanilla.
  3. Pour liquid mixture over oat mixture and stir until well coated. Spread mixture in pan. With lightly wet hands, press down to even out. Refrigerate pan for 6 hours or overnight.
  4. Lift oat square out of pan using the parchment paper as handles. Slice into 12 bars. Wrap individually in plastic wrap.
*The bars will store for two weeks in the refrigerator or one month in the freezer
Nutritional Facts: per serving
254 cal; 12g total fat (1g sat fat); 20g carb; 86mg sod; 5g fiber; 6g protein; 9g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine

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Recipe

Post Thanksgiving Breakfast

Apple Muffins and Kale Smoothie

With the amount of food consumed on Thanksgiving you may want something light for breakfast the next morning, especially with a house full of guests. How about making some smoothies and muffins for everyone? The muffins can be made a head of time and stored in the refrigerator or freezer until needed. This allows you to sleep in and not need to dirty up anymore dishes post Thanksgiving. Making up a few light and refreshing smoothies can make a great treat for anyone to enjoy.

Apple Cinnamon Muffins

Makes 20

Ingredients:

2 cups brown rice flour
⅔ cup potato starch
⅓ cup arrowroot flour
⅔ cup plus 2 Tbs coconut palm sugar, divided
¼ cup flaxseed meal
1 Tbs baking powder
1 tsp baking soda
¾ tsp xanthan gum
¼ tsp salt
2½  tsp ground cinnamon, divided
1 apple peeled and chopped
½ cup, chopped pecans
½ cup fat free milk
½ cup sunflower oil
2 large eggs

Directions:

  1. Preheat oven to 375F. Position rack in center of oven. Grease muffin pan with cooking spray.
  2. Mix brown rice flour, potato starch, and tapioca flour in a large bowl until well combined. Transfer 2 cups of the mixture to another bowl with ⅔ cup of sugar, flaxseed meal, baking powder, baking soda, xanthan gum, salt, and 2 teaspoons of cinnamon; mix well. Add apple and pecans, stir to coat evenly.
  3. Combine milk and oil in small bowl. Beat in eggs. Add liquids to dry mixture and stir until just blended. Fill muffin tins with mixture until about ⅔ full.
  4. Mix remaining 2 tablespoons coconut palm sugar and remaining ½ teaspoon of cinnamon together. Top muffins with cinnamon sugar. Bake for 18-23 minutes. Remove from pan and serve immediately or cool on a rack.
Nutritional Facts: per serving
186 cal; 9g total fat (1g sat fat); 25g carb; 281mg sod; 3g protein; 7g sugar
*This recipe is based off of a recipe from Gluten Free Baking Classics by Annalise G. Roberts

Light Ginger Kale Smoothie

Serves 2

Ingredients:

2 cups unsweetened coconut water
1 cup plain yogurt
2 kiwi fruit, peeled
2 large kale leaves, center rib removed
2 tsp minced fresh ginger
2 tsp agave nectar
1 cup ice

Directions:

  1. Blend all ingredients in a blender until smooth.
Nutritional Facts: per serving
211 cal; 2g total fat (1g sat fat); 40g carb; 375mg sod; 6g fiber; 8g protein; 3g sugars
*This recipe is based off of a recipe from Runners World Meals on the Run

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Recipe

Thanksgiving Vegetarian Sides

Thanksgiving Sides 2016

Sometimes Thanksgiving Dinner can be difficult for someone to eat healthy and be a vegan, vegetarian, and/or gluten free. Here are three super easy, quick, and delicious sides that make perfect healthy accompianments to any Thanksgiving feast. Try them for yourselves and put your own spin on things to fit with your other sides and tastes.

 

Agave Nectar Glazed Carrots

Serves 8

Ingredients:

2 Tbs coconut oil
2 lb. baby carrots, halved lengthwise if thick
¼ cup agave nectar
2 tsp. gluten free Dijon mustard
1 Tbs chopped fresh tarragon

Directions:

  1. Heat oil in large saucepan over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until they begin to brown.
  2. Add agave nectar, mustard, and 1 cup water; season with salt and pepper, if desired.
  3. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.
Nutritional Facts: per serving
84 cal; 4g total fat (3g sat fat); 13g carb; 49mg sod; 1g protein; 10g sugars
*This recipes are based off of recipes from Gluten Free Living Magazine

 

Roasted Sweet Potato and Brussles Sprouts

Serves 8

Ingredients:

1 lb Brussels sprouts, trimmed
1 large sweet potato, peeled and chopped
2 cloves garlic, smashed
⅓ cup coconut oil1 tsp cumin
½ tsp sea salt
pepper to taste
1 Tbs apple cider vinegar
fresh thyme, to garnish

Directions:

  1. Preheat your oven to 400F. Line a large sheet pan with foil and spray with nonstick cooking spray.
  2. Add brussels sprouts, sweet potato, and garlic to a large bowl.
  3. Pour melted coconut oil over the vegetables. Add cumin, salt, and pepper to bowl and stir to coat.
  4. Pour the veggies onto the baking sheet. Roast in oven for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  5. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme.
Nutritional Facts: per serving
100 cal; 7g total fat (6g sat fat); 9g carb; 170mg sod; 1g protein; 2g sugars
*This recipes are based off of recipes from Gluten Free Living Magazine

 

Cauliflower and Kale Salad

Serves 8

Ingredients:

1 small head of cauliflower
¾ cup dried cranberries
¾ cup golden raisins
½ cup red onion, diced
1 garlic, minced
3 Tbs pumpkin seeds
2 Tbs coconut oil
2 Tbs balsamic vinegar
salt and pepper, to taste

Directions:

  1. Blend cauliflower in a food processor to form cauliflower rice. Remove to a bowl.
  2. Add kale, dried cranberries, raisins, red onions, and pumpkin seeds to the cauliflower. Mix together well.
  3. Whisk together olive oil, balsamic vinegar, and garlic in a small bowl.
  4. Drizzle dressing over salad until well combined.
Nutritional Facts: per serving
175 cal; 9g total fat (6g sat fat); 25g carb; 25mg sod; 3g protein; 17g sugars

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Chai Pumpkin Oatmeal

This is a super tasty oatmeal recipe that is perfect for a nice fall morning. Soaking the oats overnight make it super quick to make up the next morning. You can also keep leftovers in the fridge for up to 2 days if you want to prep some for the week.

Serves 4

Ingredients:

1 cup gluten free steal-cut oats
2½ cups water
¼ cup almond milk
½ cup canned unsweetened pumpkin puree
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
unsweetened flaked coconut, chopped pecans, agave nectar for topping

Directions:

  1. In a medium saucepan, combine the oats and water. Bring to a slight simmer over high heat, then continue to simmer for 1 minute. The surface should be foamy and cloudy but not yet boiling. Cover and remove from heat. Let the oats soak unrefridgerated overnight.
  2. In the morning, place the saucepan over medium-low heat and cook, stirring occasionally, for about 12 minutes, or until the oats are creamy and of desired consistency.
  3. When the oats are cooked, add the almond milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Stir until well combined and heated through.
  4. Divide the oatmeal among 4 bowls. Top each serving with coconut, pecans, and agave nectar
Nutritional Facts: per serving
285 cal; 12g total fat (4.5g sat fat); 42g carb; 54mg sod; 7g fiber; 8g protein
*This recipe is based off of a recipe from Runner’s World Meals on the Run

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Leak and Mushroom Pizza with Pumpkin Pesto Sauce

Leek and Mushroom Pizza

These pizzas are perfect for a quick and easy weekend lunch. It is super tasty and easy to make. Feel free to make your own pesto or pizza crust to make it your own. You could also add additional toppings like red onion or nuts, but I think it tastes great as is.

Serves 4

Ingredients:

1 Tbs coconut oil
2 medium leeks, halved, and thinly sliced
¼ tsp salt
¼ cup whit wine
¾ cup pumpkin puree
¼ cup pesto
4 gluten free pizza crusts (I use Rustic Crust Old World Flatbreads)
6 button mushrooms, sliced

Directions:

  1. Preheat oven to 425F.
  2. Heat oil in skillet over medium heat. Add leeks and salt, cover, and cook for 5 minutes. Add wine, and simmer uncovered for 2 minutes, or until most of the liquid has evaporated. Set aside.
  3. Stir pumpkin puree and pesto in a small bowl.
  4. Spread each pizza with equal potions of the pumpkin pesto sauce. Top with leeks and mushrooms. Place pizzas in the ovens on the racks. Bake for 8 minutes, or until crisp and edges are browned.
Nutritional Facts: per serving
253 cal; 6.5g total fat (4g sat fat); 24g carb; 2mg chol; 482mg sod; 4g fiber; 6g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine

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Halloween Candy Pie Cups

Halloween Candy Cups

Need a good way to use up some of your Halloween candy? Try making these super easy pie cups with any of your favorite candy. For best results chill the cups in the refrigerator to allow the chocolate to sit. Try mixing chocolates with apple slices or cheese for more tasty treats.

Makes about 24 cups

Ingredients:

pie crust mix (I used Glutino Perfect Pie Mix)
Halloween candy, chopped
3-4 Tbs water

Directions:

  1. Preheat oven to 275F.
  2. Make pie crust according to the package. Fill greased muffin baking sheet with the pie crust to make individual pies.
  3. Cook pie crust for 20 minutes, or until lightly browned on the sides. Heat chopped candy with 1 Tbs of water in a microwaveable bowl and stir until completely melted. Pour equal amounts of the chocolate into the pie crusts.
  4. Refrigerate for 1-2 hours until they are set.

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Halloween Meal Ideas

Halloween Featured

What’s better the celebrating the spooky nights of Halloween with friends? How about some delicious meal ideas for any adult Halloween party or dinner. Start with some lovely appetizers including these chipotle cheese topped pumpkins, then enjoy some delicious red pepper soup, and followed by the hearty bean compote.

Chipotle Cream Cheese Toast

Chipotle Cheese Topped Pumpkins

Makes about 16 pieces

Ingredients:

1 Tbs coconut oil
4 garlic cloves, peeled
½ chipotle chile in adobo sauce, minced
½ cup cream cheese
8 slices gluten–free bread
1 cucumber, chopped thinly
3 radishes, chopped thinly
1 bunch chives chopped

Directions:

  1. Preheat oven to 350F. Place garlic and oil in small ramekin. Cover with foil and bake for 20 minutes. Transfer to a small bowl, and mash with chipotle. Mix in cream cheese.
  2. Toast bread until crispy. Cut into Halloween shapes using a cookie cutter. Spread with cream cheese and garnish with cucumber, radish, and chives.
Nutritional Facts: per serving
48 cal; 4g total fat (2g sat fat); 3g carb; 8mg chol; 147mg sod; 1g fiber; 1g sugars

Red Pepper Soup

Red Pepper Soup with Webbed Balsamic Reduction

Serves 8

Ingredients:

1 cup balsamic vinegar
¼ cup agave
3 Tbs coconut oil
1 medium red onion
1½ sweet potatoes, peeled and diced
1 tsp ground cumin
¼ tsp red pepper flakes
1 clove garlic
6 cups vegetable broth
2 large red bell peppers, diced

Directions:

  1. Bring vinegar and agave to a boil in a saucepan. Reduce heat to medium and simmer for 15 minutes. Set aside to cool.
  2. Heat oil in a large pot over medium heat. Add red onion and sweet potato, and cook for 6 minutes.
  3. Add cumin, red pepper flakes, and garlic. Saute for 4 minutes. Add broth and red bell peppers and bring to a simmer. Cook for 30 minutes.
  4. Blend soup in batches until smooth. Season with salt and pepper. Spoon equal amounts of the soup into serving bowls.
  5. Create webbing using the balsamic reduction in the soup.
Nutritional Facts: per serving
149 cal; 5g total fat (4g sat fat); 22g carb; 0mg chol; 560mg sod; 1g fiber; 15g sugars

Bean Compote

Jack-o-Acorn Squash Bean Compote

Serves 8

Ingredients:

2 Tbs coconut oil
2 medium onions, thinly sliced
1 15.5 oz can chickpeas, drained
3 cups red kidney beans, drained
2 Granny Smith apples, peeled, cored, chopped
1 cup dried cranberries
1 cup dried cherries
1 cup golden raisins
½ cup white wine
¼ cup agave
1 Tbs thyme leaves
8 acorn squash, cut in half, seeded, and cut into jack-o-lanterns

Directions:

  1. Heat oil in a large skillet over medium-high heat. Add onions, and sauté until medium brown, for about 10 minutes. Stir in chickpeas, kidney beans, apples, dried fruit, wine, and agave. Bring to a simmer.
  2. Remove from heat. Season with thyme leaves, salt, and pepper. Preheat oven to 350F.
  3. Pack squashes with filling, place on baking tray and bake, uncovered, for 25 minutes. Cover with squash lids and bake for another 20-30 minutes, or until squashes are tender.
Nutritional Facts: per serving
403 cal; 5g total fat (3g sat fat); 81g carb; 0mg chol; 245mg sod; 11g fiber; 46g sugars
*These recipes are based off of recipes from Vegetarian Times Magazine

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Quinoa 3 Ways

Quinoa 3 Ways

Quinoa is extremely versatile and super easy to make. I especially love having some warm quinoa in the fall and winter since it tends to have that hearty feel to it. Here are some easy ways to add some delicious quinoa to any of your favorite meals. I used tricolor quinoa however feel free to make it your own.

Quinoa Bites

Makes about 10 regular (20 mini)

Ingredients:

1 cup quinoa, cooked and cooled
1 cup spinach, chopped
1 cup red pepper, chopped
1 small shallot, diced
1 egg
2 Tbs nutritional yeast
1 Tbs flaxseed meal

Directions:

  1. Preheat oven to 350F. Spray muffin tin.
  2. Mix all ingredients in bowl until well combined. Divide the mixture into cups and press down to pack firmly.
  3. Bake for 15-20 minutes, or until golden brown.

Quinoa Quesadillas

Serves 4

Ingredients:

¼ cup quinoa, cooked
1 cup shredded vegan mozzarella cheese
½ cup cauliflower, chopped
½ cup tomato diced
gluten free tortillas
2 tsp coconut oil

Directions:

  1. Combine quinoa, cheese, cauliflower, and tomato in a bowl, and season with salt and pepper. Divide mixture among gluten free tortillas and place another tortilla on top (use one tortilla and fold over if using large tortillas).
  2. Heat 1 tsp oil in medium skillet over medium heat. Place quesadillas in skillet and cook until browned. Cut into slices to serve.*Note: Add another tsp of oil after every 2 quesadillas

Quinoa Risotto

Serves 4

Ingredients:

1 cup chopped mushrooms
1 Tbs sunflower oil
1½ cup vegetable broth
3 Tbs coconut oil, divided
2 shallots, diced
1 cup quinoa
⅔ cup white wine
1 Tbs thyme, chopped
½ cup parmesan cheese, shredded

Directions:

  1. Preheat oven to 400F. Place mushrooms on a baking sheet and drizzle with sunflower oil. Bake mushrooms for 15-20 minutes.
  2. Heat vegetable broth in microwave for 2 minutes. Cover and set aside.
  3. Heat 1 Tbs coconut oil and shallots in a saucepan over medium-low heat for about 2 minutes.
  4. Add quinoa and cook for another 2 minutes. Stir in wine and simmer for 2 minutes. Add ½ cup of the broth, stir, and let simmer and reduce.
  5. When it has mostly reduced add another ½ cup of the broth, stir, simmer, and let reduce.
  6. Repeat step 5 until all the broth has been used and has reduced.  Add mushrooms and thyme.
  7. Remove from heat and stir in remaining 2 Tbs melted coconut oil and cheese. Stir until the cheese is melted and well combined. Season with salt and pepper.

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