Tag Archives: vegetarian

Ranch Mix

From ranch seasoning to dip and everything in between I have always been a huge fan. What kid does not like carrot sticks and ranch dressing! Now you can by the seasoning mix in a little packet and do a million things with it. I was sad when I found you that it was not gluten free. But after some trial and error I figured out how to make my own. Give it a try.

Ingredients:

1 Tbs Parsley Flakes
1 Tbs Dry Dill
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Salt
1 tsp Pepper
1 Tbs Basil Optional

Mix jt all together and store in a small container.

You can you use it to spice meat like chicken wings. Mix with yogurt or mayo for a new dip or dressing. Make a great new side dish by adding it to potatoes or any fun veggie. Enjoy!!!!

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Edamame Guacamole

I was asked to make a healthy guacamole recipe for on online clip and I had never even heard of. Edamame is packed with good vitamins and protein. The texture is more chunky then regular avocado guacamole but if would prefer it more smooth add a small amount of yogurt or oil. Super simple and totally worth a try!

Ingredients:

2 Cup Edamame
Juice of 1 Lime
1 tap Salt
1 Chopped Tomato
1/4 Cup Chopped Cilantro

Throw everything in a food processor and blend very well. Adding oil or yogurt will create a smoother consistence.

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Low Cal Protein Bar

I have wrote about my granola bars in the past but Since I make them every week I am always changing them around. I made a new one with week and they came out so great I wanted to share. Plus this one could be made nut free if needed.

Ingredients:
2 Cups Rice Crispy Cereal

1 1/2 Cup Old Fashion Oat Meal (gluten free)

1/2 Cup White Raisins

3 Tbs Peanut Butter

2 Tbs Honey

2 eggs

4 Tbs Splenda / Sugar * Optional

1 tsp Vanilla

1 tsp sal

1/3 Cup Dry Skim Milk

In one bowl mix peanut butter and honey and heat in microwave for a few second to loosen. After it cools add vanilla, salt and sugar then mix well and put it aside. In a larger bowl and oatmeal and fruit. Return to the first bowl with peanut butter and mix in eggs well then add this liquid mix to the dry bowl and continue mixing. Finally, add the rice cereal to the mix and mix everything together well. Press mixture into a square baking well greased baking dish and cook for about 15 minutes at 350 degrees until golden brown. Allow to cool and then cut into bars. Enjoy!!!!

Italian Rainbow Cookies

My favorite cookie as a kid was always the Italian Rainbow Cookies. The fun, sprinkles and choclate all in a cute package. Plus my grandmother loved marzipan and I could never get enough of the sweet almond goodness.
Living in the italian market I am surrounded my amazing baked goods. I wanted to re-creat my favorite gluten free. It came out great on the first try. This is a must have!!!

Ingredients:
Four eggs separated
1 Cup Butter Melted
8-10oz Almond Paste (marzipan)
3/4 Cup Chocolate Chips
A few drops each of blue and red food coloring
1 Cup Sugar

(The original recipe I worked from added 2 cups of almond flour and another half cup butter. I did not use it with my version but may play around with substituting some almond flour for the sugar next next time.

Start by separating eggs into two bowl. Whisk the whites until you get high peeks and place aside. To the bowl with the yolks crumble in the almond paste and mix. To the yolk and almond paste bowl add the melted butter and sugar. Mix very well until all the lumps are gone and mixture is smooth. Now fold in eggs whites and mix carefully.

Now separate this mixture into three bowls as even as possible. Mix a few drops of blue into one bowl, a few drops of red into the other and then leave the remaining bowl untouched.

Line three equally sized rectangular baking pans with wax paper and individually pour one batter into each pan. Bake at 350 degrees for about 15 minutes utile top starts to firm and before sides brown. Remove from oven and allow to cool. After ten minutes use the wax paper to remove each layer and then place them on top of each-other. Now melt the chocolate in a bowl. Spread the chocolate over entire cake with the chocolate so that the entire thing is covered. Allow the whole thing to harden in the fridge. Then slice into square pieces.

Store in fridge and slice as needed. Cake freezes well.

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Creamy Dressing

Now that the weather is getting really nice I am always in the mood for salad. It’s easy to just toss in some vinegar, lemon and oil but once in awhile I like to kick it up with something creaming and packed with flavor. Most store versions are a 150 calories a serving,full of fat and many times gluten. Well try making your own, you never buy the store stuff again. Promise!!!

Ingredients:
1 Cup Greek Yogurt
1/3 Cup Fresh Mint Leaves
1/2 Cup Cucumber Rounds
1/2 Tsp Salt
Lemon Zest Optional

Place everything in a food process and whip up. Goes great with everything !! If your bit a mint fan try parsley or cilantro.

Pour on any fresh salad and enjoy!!!!

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Magic Chips

Would you believe me if I said I could take the guilt out of potato chips?Discovering this recipe may have become a game changer. Potato chips are a huge weakness on mine. A normal serving of chips is only 15 but it is so hard to stop once you start. Well I have found the best guilt free and super easy chip recipe on the planet.

Ingredients:

3-4 Potatoes
1 Tbs Salt
1 Tbs Olive Oil

The most important part of this recipe is to use a mandolin or box grater slice potatoes thin into chips. Put all the sliced potatoes into a bowl, add salt, oil and mix gently by hand. Next, spray a large round dinner plant with non-stick cooking spray and lay potatoes out in one single layer on the plate. You will have enough potatoes to make 4-5 batches so take your time and make sure potatoes don’t overlap.
Time for the magic. Place one plate at time in the microwave UNCOVERED for 4 minutes. Chips will brown and get crispy. Make sure to spray the plate lightly with each batch. Enjoy!

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Fancy Grill Cheese and Tomato Soup

It is not like me to want to write about something so simple but this was so good I needed to share. With little in the fridge for lunch I had to pull out some tricks and this is what I came up with.

Ingredients:

Sandwich

4 Slices Quinwa Gluten Free Sandwich Bread (I like the one from Taffets)

1/3 Pound Bre Cheese

2 Tbs Orange Marmalade

Soup

1 Cup Tomato Sauce

1 1/2 Cup Chicken or Veggie Broth

2 Tbs Ricotta Cheese

1 tsp Garlic Powder

1 tsp Dry Basil

Pinch of Salt

1 Tbs Tomato Paste

Start by placing all soup ingredients in a pot and stir well. Bring to a boil and then lower to a simmer. Cover pot and allow soup to simmer low which you prepare the sandwich. Simply make a stove top grill cheese with cheese on one slice and marmalade on the other. Grill until cheese is melted. Serve both together hot.

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Cauliflower for Cauliflower Haters

My dads favorite and since its been a long week for him I figured I would make him happy. It is a great side dish for everything. Easy to fool anyone that does not like cauliflower.

Ingredients:

1 head of Cauliflower Cut off stem and into pieces

1 Cup Shredded Cheese ( Go with something aged and hard that you can freshly grate like a prima dona or romano )

2 TBS butter

3 Tbs Salt plus a little to taste

2 tsp Paprika

2 tsb Garlic Powder

Boil cauliflower in a big pot of water with all the salt. Boil for about 20 minutes until it is very soft. Then, drain it well and return to pot. Mash with a potato masher or large spoon. Next, lower flame to medium and add all the cheese and spices. Stir well and cook for an additional 5 minutes until all cheese is melted and mixture is creamy and thick. Serve hot and enjoy.

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Pamelo

I don’t think I ever just introduced an ingredient before but Pamelo is currently in season and an item many people are turned off from. This fruit is tradition in South East Asia. Similar smell and outer appearance to a grapefruit but about twice the size. The outer layer of the fruit is very thick. The inside is a bright pink fruit with a similar constancy and texture of an orange. The flavor is a cross between a sweet grape fruit and an orange.

To prepare

Remove peel. Then slowly remove as much of the “pith” as possible including the thick marerial separating each section of the fruit. The pith is bitter and very think.

Panelo is easily eaten plan or traditionally served with a blend of sugar and chile powder blend for dipping.

Find on at any local Asian grocery store. Enjoy!

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