I am always looking for small meal that I can easily put together on the go. Since I have been on an avocado kick I have been playing around with them. Avocados are filled with tons of good stuff and even Omega 3. Plus they are super creamy that I always feel like I am eating ice cream.
Ingredients:
1/2 Avocado
1/3 Cup Greek Yogurt
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Garlic Powder
Place the yogurt in the empty pit part of the avocado half. Sprinkle with all the seasonings and enjoy.
I have a true love for anything with marshmallow. As a kid I would toast marshmallow’s at night in my living room on a candle or make s’mores in the microwave with my mom. Well the other night I really was craving something chocolate and gooey so I came up with this.
Ingredients:
1/4 Cup Gluten Free Rice Cereal
3 Marshmallows
1 Tbs Chocolate Chip
1/2 tsp Cinnamon
Pinch of Splenda or Sugar
Start by mixing cinnamon, sugar and cereal in a small bowl. Next, cut marshmallow into little pieces and place above cereal. Now scatter chocolate chips on top. Microwave for 40 seconds stoping about every ten seconds to avoid the marshmallow from exploding. Chocolate and marshmallow will melt together forming a layer above the cereal creating crunchy snack. Enjoy!
I love getting together with friends and creating a new recipe that I know everyone will love. I use quinoa for a lot of what I do but this recipe combined a lot of my favorites in one great dish. I am alittle spoiled with the italian market one block away. I have access to some ingredients that are very special.
Keep in mind I made this recipe to feed a crowd so feel free to change the amount if need to.
Ingredients:
1 1/2 Cups Raw Quinoa
3 Cups Water
1 Large Bunch Basil Chopped Fine
2 Bell Peppers Chopped
1/2 Pound Fresh Mozzarella
1 tsp Salt
1 Tbs Agave
1/4 Pound Sun dried Tomato in Oil
Start by toasting raw quinoa in a hot pan. After a few minutes add water and salt. Bring to a boil and allow Quinoa to cook. While cooking chop mozzarella, basil and pepper. Separate tomatoes from oil, chop and add to other chopped ingredients. Save remaining oil to dress salad at the end. Once quinoa is done allow it cool while fluffing with a spoon occasionally. Once cool add quinoa to the mix of other ingredients, add agave and start adding oil from tomatoes one Tbsp at a time until everything is evenly coated. Mix well and enjoy!
Pasta salad in the gluten free world can be a challenge. You need to be able to give the salad flavor with out weighing it down with all the dressing. This recipe is filled with summer flavor.
Ingredients:
2 Cups Gluten Free Pasta Twist
1 Cup Cherry Tomatoes
1 Mango Diced
1/2 Cup Cilantro
Juice of 1 lemon
1/2 tsp Salt
1/2 Pepper
1 tsp Oregano
2 Tbs Olive Oil
1/2 Sugar
Cook pasta making sure you do over cook it. You want the pasta to be firm and not loss any shape. While pasta cooks, whisk together olive oil, lemon juice, salt, pepper, sugar and oregano.
When pasta is done run under cool water and drain well. Place the cooled pasta in a large bowl and add tomatoes sliced in half, cilantro and mango. Toss is all together and then add dressing before serving. Enjoy!
I have a funny story about this recipe but its one that I can only share in person. Regardless I was asked to make this for a shoot and it came out great. A fun way to use any extra pasta you may have. You can watch me make it on camera by checking out my video clip page.
Ingredients:
2-3 Cups Cooked Gluten Free Spaghetti ( Ancient Harvest is my favorite brand and holds up the best.
3 eggs
1/2 Cup Parm Cheese
2 tsp Salt Divided
2 Tbs Olive Oil
1 1/2 Cup Ricotta Cheese
1 Tbs Oregano
1 Tbs Garlic
1 Cup Any Pasta Sauce
Start by mixing eggs, parm and 1 tsp of the salt in a large bowl. Add pasta and mix to evenly coat. In a pie dish coat the bottom with the olive oil. Now pour the pasta in the dish and softly flatten to form an even layer. Now in a separate bowl mix ricotta, oregano, garlic and remaining salt. Using the entire cheese mixture, gently place a layer of the ricotta above the pasta pressing down to keep even. Lastly, top the whole thing with pasta sauce. Bake the whole thing at 350 degrees for about 20 minutes or until the crust start become golden . Serve and enjoy.
We try to have pasta night once a week. I am always looking for healthier alternatives to pasta that don’t take much time to put together. With my new mandolin I have been coming up with a lot of new fun inventions.
Ingredients:
2 Summer Squash
1 tsp Salt
1 Cup of Your Favorite Pasta Sauce
Using the mandolin grate each squash down the long way so that you get a bunch of long strips. Place the strips on top of each other and slice them all the long way to form thin ribbons. Place the squash in boiling water for 1 min and then drain well. Plate up and top with you favorite sauce. Enjoy!
I really enjoy catering events especially when the event has a gluten free focus. I was asked to host a gf birthday and I was excited to creat some fun recipes that I knew everyone would enjoy. The best part of a cannoli is the creamy sweet filling so I decided a fun way to make this classic gf and a easy crowd pleaser was to make it into a dish for dipping.
Ingredients:
2 Cup Ricotta Cheese
8 oz Mascapon Cheese
1/2 Tbs Vanilla Extract
1 Cup Mini Chocolate Chips
1 Cup Powder Sugar
1 Pinch of Salt
Combine all the cheese, vanilla and salt in bowl and mixing together. If you have a hand food insure or blender use it to help combine ingredients well. Add cheese mix back to bowl and slowly add powder sugar slowly while mixing by hand. Mixture will begin to firm up. Last add chocolate chips and mix it all together. Place in an air tight container and refrigerate for at least 2 hours. The mix will firm up a lot more once cooled.
Serve with strawberries, gf cookies or rice cakes and gluten free lady fingers.
Its a friday night and we decided to stay in, make dinner and watch a movie. Earlier todayI picked up some great local beef from a neat farm near work. I figured burgers would be a great meal. Jay was very excited and all he wanted with it was health salad. The same stuff you get at a good Jewish Deli. I had never dome it before but he found me a recipe and ran to the store. It came out so good I ran to my computer to type up the recipe.
Ingredient:
1 Green Cabbage Shredded
2 Carrot Sliced in to Thin Rounds
2 Cucumbers Sliced in to Thin Rounds
2 Green Peppers Chopped
1/2 Cup Vinegar (apple cider, sugar cane or white wine)
2 Tbs Olive Oil
1/3 Cup Sugar
1 Tbs Oregano
2 tsp Pepper
1 tsp Salt
I used a micro-planer to cut all my veggies as described and placed in a large bowl. Add all remaining ingredients a mix Very Well by hand. As you mix the veggies will begin the break down and soften making easier to mix. Service as a great side dish to any meal and refrigerate the leftovers.
Fun new salads is what spring is all about. I love putting a fun spin on basic coleslaw recipes and this one is great.
Ingredients:
1/2 Head Red Cabbage Shredded
1/4 Cup Crush Peanuts Plus 1 Tbs for Garnish
5 Green Onions Chopped
3 Carrots Grated
1 Cup Frozen Peas Defrosted
1 Cup Cilantro Chopped
1 Tbs GF Soy Sauce
Juice of 1 Lime
2 Tbs Peanut Butter
1 Pinch Salt
1 tsp Sugar
Combine cabbage, nuts, green onions, carrot, cilantro and peas in a large bowl. In additional bowl combine peanut butter, salt, sugar, soy sauce and lime juice to form dressing. Whisk dressing well and pour over salad ingredients. Toss everything together and serve with addition nuts on top for garnish.
I am sorry but this recipe is addicting. Luckily I found a way to slim it down so you can enjoy it with out the guilt. Its fluffy, sweet and the peanut butter flavor make it a dream come true.
1 1/2 plus 1 Tbs Cups Skim Milk
1 Packet Sugar Free and Fat Free Vanilla Pudding Mix
1 Container Lite Cool Whip Defrosted
3 Tbs Peanut Butter
Start by combining peanut butter in a small bowl with 1 Tbs Min and mix well to soften. In a large mixing bowl combine milk and pudding mix whisking together. Once combined add peanut butter and continue to mix well, until pudding comes together and firms up. Now fold in Cool Whip one cup at a time. Place everything in the fridge and allow to cool. Enjoy!
Guilt Free Foodie Cutie 