Recipe

Gluten Free Arepas with Guacamole, Lentils, and Plums

Arepas with Guacamole, Plums, and Lentils

The sweet plums combined with the hearty arepas and lentils give this dish a wonderful combination of flavors. This is a perfect dish for the whole family with no additional sides needed. Its relatively easy to make as well making it fun for kids to help out with. Feel free to add your own spin with your favorite ingredients.

Serves 4

Ingredients:

4 plums, halved
1 Tbs melted butter
1 cup black lentils
2 cups arepa flour
2 tsp koser salt
2 Tbs coconut oil
1 avocado
1 lime
1 small yellow onion
1 jalapeño
1 handful fresh cilantro
salt and pepper

Directions:

  1. Preheat oven to 350 degrees. Place parchment paper over a baking sheet. Brush melted butter over plum halves. Bake in oven for 15 minutes.
  2. Bring lentils and 2½ cups of water in a saucepan to a boil. Simmer lentils 15 to 20 minutes.
  3. While lentils and plums are cooking, combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, incorporate dry ingredients, stirring until no dry lumps are left. Let rest for 6-8 minutes.
  4. Kneed dough a few times and divide into 8 pieces. Roll each piece on a floured surface into a ball and flatten slightly.
  5. Heat 1 Tbs of the coconut oil in a large skillet over medium heat. Add 4 arepas, cover, and cook 14-15 minutes, flipping half way through. Repeat with remaining oil and dough.
  6. While arepas cook and cool, blend together avocado, lime, onion, jalapeno, cilantro, salt and pepper.
  7. Cut arepas in half. Spread guacamole along each piece. Lay lentils and plums over arepas.
Nutritional Facts: per serving
515 cal; 15g total fat (7g sat fat); 83g carb; 1171mg sod; 19g fiber; 20g protein; 11g sugars

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Recipe

Tofu Scramble Tacos

Tofu Scramble Tacos

These tacos are perfect for any meal and super easy to whip up for the whole family. If you need to make something for the meat lovers, cook up some chicken on the side. The flavors in this dish however should do the trick on its own to make any meat lover think differently about tofu.

Serves 3-4

Ingredients:

6 beets
1 small cauliflower
2 carrots
4 cloves garlic
2 jalapeños
1 Tbs cumin
1 Tbs chili powder
2 tsp dried oregano
2 tsp sunflower seed oil
1 block extra-firm tofu
3 tsp soy sauce
2 Tbs lime juice
⅓ cup nutritional yeast
2 tsp hot sauce
8 corn tortillas

Directions:

  1. Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes.
  2. While the beets are cooking, chop up the cauliflower into pieces, about 2 cups. Shed carrots on a box grater. Mice garlic and jalapeñ In a small bowl mix together cumin, chili powder, and oregano.
  3. In a large skillet, heat the oil over medium heat. Add cauliflower and cook until the cauliflower starts to get tender, about 3 to 4 minutes. Add garlic and jalapeños and sauté for about 30 seconds.
  4. Drain tofu and squeeze out as much water as possible. Crumble tofu into the pan. Sauté for 2 to 3 minutes. Add the soy sauce and lime juice in the pan. Add the spice blend, shredded carrot, and nutritional yeast. Stir and let it cook for 2 minutes. Top with hot sauce and pile into tortillas.
Nutritional Facts: per serving
280 cal; 10g total fat (1g sat fat); 35g carb; 417mg sod; 10g fiber; 18g protein; 13g sugars
*This recipe is based off of a recipe from Thug Kitchen; eat like you give a fuck

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Recipe

Light Strawberry Almond Cake

Almond Cake

With birthdays, holidays, and picnics one thing can almost always be found; sweets. This cake is so light in taste and consistency you won’t feel guilty for eating it. It is almost a cross between a strawberry shortcake and a vanilla pound cake. Perfect for any summer gathering.

Serves 8

Ingredients:

3/4 cup almond flour
¼ cup arrowroot flour
1 tsp baking powder
¼ tsp salt
½ cup coconut palm sugar
¼ cup unsalted butter, softened
2 large eggs
2 Tbs almond milk
½ tsp vanilla extract
½ cup fresh strawberries, chopped (extra for toppings)

Directions:

  1. Preheat oven to 350F. In a small bowl mix flours, baking powder, and salt.
  2. Beat sugar and butter in a medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in milk and vanilla extract. Gradually beat in flour mixture. Gently stir in strawberries.
  3. Spray 9-inch round cake pan with cooking spray. Spread batter into prepared pan.
  4. Bake for 30 minutes or until toothpick inserted into the center comes out clean. Cool in pan on wire rack. Run knife around edge of pan. Invert onto plate; invert again onto serving plate so the top of the cake is on top. Garnish with extra strawberries.
Nutritional Facts: per serving
191 cal; 12g total fat (5g sat fat); 20g carb; 193mg sod; 1g fiber; 2g protein; 13g sugars
*This recipe is based off of a recipe from goodnes.com

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Recipe

Chickpea Cherry Frittata

Cherry Goat Cheese Frittata

With summer comes tons of delicious outside brunches. This is a perfect recipe for such an occasion. It’s light and pairs perfectly with yogurt, fruit, and other delicious brunch pairings. The chickpeas also add as a lovely delicious surprise and pairs perfectly with the sweet cherries.

Serves 8

Ingredients:

8 large eggs
1 15-oz. can chickpeas, drained and rinsed
1 cup chopped fresh cherries
1 cup crumbled goat cheese (4oz)
¼ cup unsweetened almond milk
1 Tbs chopped fresh thyme leaves
2 Tbs honey
1 tsp cream of tartar
1 Tbs sunflower seed oil
¼ cup loosely packed mint leaves

Directions:

  1. Preheat oven to 350F. In a large bowl, lightly wish eggs. Stir in the chickpeas, cherries, goat cheese, almond milk, thyme, honey, and cream of tartar.
  2. In a medium thick brimmed skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring.
  3. Transfer the skillet to the oven and bake for 20-30 minutes, until the eggs are puffed and set in the middle. Let the frittata cool briefly. Using a spatula, gently work around the edges and work the frittata out of the pan.
  4. Transfer to a cutting board and slice into equal servings. Garnish with the mint before serving.
Nutritional Facts: per serving
206 cal; 11g total fat (4g sat fat); 17g carb; 308mg sod; 3g fiber; 11g protein; 10g sugars
*This recipe is based off of a recipe from Runner’s World Meals on the Run

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Recipe

Vegetable Sweet Potato and Beet Puttanesca

Vegetable Puttanesca

This is a fantastic dish to fill you up on a deliciously healthy and hearty meal. The vegetable spiraled pasta allow you to eat the pasta for lunch or dinner without worrying about the carbs from typical pasta. It is a great spin on a puttanesca pasta that will want you to eat it all week. It is also a great dish for kids to eat their veggies without the overpowering taste of them.

Serves 4

Ingredients:

2 15-oz. cans unsalted diced tomatoes
¼ cup sliced pitted black olives
2 Tbs capers, drained
pinch each sea salt, black pepper, chile powder, ground cayenne pepper, and paprika
5-oz. sweet potatoes, spiraled into noodles
5-oz. beets, spiraled into noodles
1 bunch Swiss chard, stems removed and chopped (about 3 cups)
2 Tbs sliced unsalted sunflower seeds
1½ Tbs finely chopped basil leaves

Directions:

  1. In a large skillet on medium heat add tomatoes, olives, capers, salt, black pepper, cayenne, chilie powder, and paprika. Cook for 5 to 7 minutes or until heated through.
  2. Add sweet potato, beet, and swiss chard; stir to combine. Cook until noodles are tender and chard is wilted, about 5 to 7 minutes.
  3. Divide among plates and garnish with seeds and basil leaves.
Nutritional Facts: per serving
201 cal; 4g total fat (1g sat fat); 39g carb; 729mg sod; 10g fiber; 7g protein; 19g sugars
*This recipe is based off of a recipe from Clean Eating Magazine

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Recipe

Picnic Perfect Veggie Sandwiches

Picnic Veggie Sandwiches

These veggie sandwiches are perfect for a picnic or even lunch meal prep throughout the week. They are super delicious with jam packed flavor. You could even add a bit of cheese if you desire. Serve with some chips or yuca fries for a complete meal.

Serves 4

Ingredients:

2 medium zucchinis, sliced into ¼-inch rounds
½ lb. green beans, trimmed
½ cup roasted peppers, rinsed, drained, and cut into ½-inch strips
3 hard-boiled eggs, sliced
2 ½ Tbs. olive tapenade spread
Gluten free bread
¼ cup avocado oil
2 Tbs. red wine vinegar
1 Tbs. parsley, coarsely chopped
½ tsp. Dijon mustard
½ tsp. sugar

Directions:

  1. Preheat oven to 350°F. Coat baking sheet with nonstick spray. Lay zucchini slices in single layer and coat with cooking spray. Season with salt and pepper. Bake 10 minutes. Turn, and bake 10 minutes more, or until browned and tender.
  2. Cook green beans in large pot of boiling salted water 5 to 7 minutes, or until tender. Drain and rinse under cold water. Dry well with paper towels.
  3. To make Vinaigrette: Blend oil, vinegar, parsley, mustard and sugar in blender until smooth.
  4. Toast bread and spread tapenade on bottom half. Brush with vinaigrette. Spread green beans over tapenade, and press firmly. Lay red pepper slices on top, followed by egg slices and zucchini.
  5. Brush top bread slice generously with vinaigrette, and set over zucchini slices. Press sandwich together. Chill 1 to 4 hours. Repeat with remaining ingredients, and serve with any remaining vinaigrette.
Nutritional Facts: per serving
360 cal; 21g total fat (13g sat fat); 36g carb; 711mg sod; 5g fiber; 9g protein; 8g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine

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Recipe

Easter Treats

Easter Treats

Coconut Macaroon Eggs

Makes about 20 macaroons

Ingredients:

14 oz. unsweetened flaked coconut
2/3 cup confectioners sugar
¼ cup canned cream of coconut
1 oz cream cheese
3 Tbs Brown Rice Flour Mix
1 large egg white
1 tsp pure vanilla extract
pinch of salt

Directions:

  1. Preheat oven to 325F. Position rack in center of oven. Line cookie sheet with heavy foil and spray lightly with cooking spray.
  2. Chop ½ flaked coconut with the confectioners sugar in a food processor for one minute. Add to a large bowl.
  3. Mix in cream of coconut, cream cheese, flour, egg white, vanilla, and salt mix until a soft dough is formed
  4. Place remaining coconut into a few small bowls. Place a couple of drops of food dye into each bowl to lightly dye the coconut. Shape teaspoons of dough into an egg shape and drop into the coconut and roll to coat completely. Place onto cookie sheet 2 inches apart.
  5. Bake in center of oven for about 20 minutes or until golden. Transfer to wire rack to cool. Store in airtight container.
*This recipe is based off of a recipe from Gluten-Free Baking Classics

Lemon Bunnies

Makes about 10 cutout shapes

Ingredients:

1 cup plus 2 Tbs Brown Rice Flour Mix
¼ cup granulated sugar
1 tsp xanthan gum
5 Tbs unsalted butter
3 large eggs
¾ cup granulated sugar
½ tsp baking powder
⅛ tsp salt
⅓ cup lemon juice
2 tsps grated lemon rind
½ tsp pure lemon extract
confectioners sugar and m&ms for toppings

Directions:

  1. Preheat oven to 350F. Position rack in center of oven. Grease bottom of 8-inch square baking pan with cooking spray and generously dust with rice flour.
  2. Put 1 cup of the flour, sugar, and xanthan gum in a large bowl. Mix with an electric mixer to blend. Add butter and mix on low speed until crumbly. Press dough into bottom of baking pan.
  3. Bake in center of oven for 15 minutes or until very light golden.
  4. Beat eggs in large bowl at high speed until foamy. Add sugar, remaining 2 Tbs of flour, baking powder, salt, lemon juice, lemon rind, and lemon extract. Beat until well blended. Pour onto partially baked crust.
  5. Bake in center of oven for 20 minutes or until set. Cool on wire rack. Cut with cookie cutters and remove from baking pan onto serving plate. Sift confectioners sugar over tops. Place mini m&ms ontop for decorations. Serve slightly chilled.
*This recipe is based off of a recipe from Gluten-Free Baking Classics

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Recipe

Potato Zucchini Fritters

Zucchini Fritters

These fritters are super easy to make and great for those remaining items you have in your fridge. Simply add some coconut yogurt on top, some extra veggies or tofu on the side and you have a quick delicious meal in minutes. You could also add some chicken on the side for the non veggie heads.

Serves 2

Ingredients:

1 cup grated zucchini
1 cup grated potato
2 Tbs brown rice flour
½ tsp sea salt
½ tsp baking soda
fresh parsley, about a handful, minced
1 Tbs coconut oil

Directions:

  1. Place zucchini and potato in a clean hand towel to absorb all of the water. Place into a bowl and add flower, salt, baking soda, and parsley. Mix until well combined.
  2. Add the oil to a frying pan and cook over medium-low heat. Place ¼ cup spoonfuls of batter into the pan and gently flatten. Allow to cook for a few minutes until the become golden-brown. Make sure the temperature isn’t too hot. Be sure to flip to get an even bake.
Nutritional Facts: per serving
213 cal; 8g total fat (6g sat fat); 34g carb; 918mg sod; 5g fiber; 4g protein; 3g sugars
*This recipe is based off of a recipe from Lookbook Cookbook

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Recipe

Sun-Dried Tomato Pasta

Sun-Dried Tomato Pasta

This sun-dried tomato pesto sauce is a great spin to any pasta. The almost sweet taste of the tomatoes make it an irresistible dinner. Feel free to put your own spin on it with some cheese and your favorite veggies. Adding some squash is a delicious addition.

Serves 2

Ingredients:

2 cups uncooked gluten-free pasta
¼ cup roasted unsalted sunflower seeds
2 cups packed fresh basil, plus additional for garnish
⅓ cup avocado oil
½ cup sun-dried tomatoes
1 tsp sea salt
1 tsp fresh ground black pepper
1 cup cherry tomatoes, halved

Directions:

  1. Cook pasta according to package.
  2. Add sunflower seeds to food processor and blend until course. Add the basil, oil, sun-dried tomatoes, and sea salt. Blend into a paste, stopping to scrape down the sides occasionally.
  3. Add cooked pasta into a medium bowl and pour sundried tomato pesto over top, mix until well combined. Toss in cherry tomatoes. Top with additional basil leaves for serving.
Nutritional Facts: per serving
479 cal; 46g total fat (5g sat fat); 15g carb; 1190mg sod; 5g fiber; 7g protein; 8g sugars
*This recipe is based off of a recipe from Lookbook Cookbook

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Recipe

Kale Butternut Squash Noodles

Kale Butternut Squash Noodles

 

Serves 4

Ingredients:

12 cups sweet potato and beets, spiraled into noodles
3 large eggs, beaten
1 cup Parmesan cheese, freshly grated
Salt and pepper
1 Tbs Sunflower oil
5 oz. jackfruit, curry flavored
2 cloves garlic
8 cups kale, chopped

Directions:

  1. Boil water in a large pot. Add noodles to water and cook, stirring once or twice until just soft. Drain, reserving ¼ cup of the cooking water.
  2. Return noodles to pan and add reserved water eggs, cheese, salt, and pepper. Toss gently with tongs to coat evenly.
  3. Heat oil in skillet over medium heat. Add garlic and cook until fragrant. Add kale and cook until wilted. Add in the jackfruit and pull apart and mix well. Cook for 1-2 minutes.
  4. Add the kale mixture to the noodles and gently toss.
Nutritional Facts: per serving
281 cal; 14g total fat (6g sat fat); 22g carb; 493mg sod; 3g fiber; 17g protein; 11g sugars
*This recipe is based off of a recipe from Eating Well

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