Category Archives: Recipes

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

What I think I love most about this tabbouleh recipe is all the fresh herbs and ingredients that it uses.  It’s also been pretty warm where I am and having a nice cool and easy dinner really helps!  Oh yeah, and it’s gluten-free including the lemon dressing (yay!).  Because gluten hides in everything!  Especially condiments and dressings, which can be a real pain in the pa-tootie if you can’t eat it.  Any-hoo, that’s enough complaining from my end, time to dig in to my gluten-free tabbouleh salad!!

 

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

 

Lemon Dressing:

  • 3/4 cup EVOO
  • juice from 1 lemon
  • 1 garlic clove minced
  • 1/2 bunch cilantro
  • 5 – 7 sprigs of mint
  • 1 – 2 scallions thinly sliced
  • 1/2 tsp sea salt
  • pepper to taste

 

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

 

Tabbouleh:

  • 2 cups quinoa
  • 4 cups water
  • 1/2 sweet onion (diced)
  • 3 cloves garlic (minced)
  • 4 roma tomatoes
  • 1 cucumber
  • 1 can cannelli beans (drained / rinsed)

 

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

 

  1. Rinse the quinoa in a fine mesh strainer and then place in a pot with the water, 1/2 onion and 3 cloves of garlic.  Once brought to a boil, turn down to a simmer and leave with lid on to cook.  About 15 – 20 minutes or until quinoa has absorbed all the water.
  2. While the quinoa is cooking, chop up your tomatoes and cucumber and set aside.
  3. In a food processor, toss in all the ingredients for the lemon dressing.  It’s up to you how blended you would like the dressing to be.
  4. Once the quinoa is done cooking, mix quinoa, lemon dressing and other ingredients in a large bowl.  Cover and chill in fridge for about 2 hours.  Once chilled, serve and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Cinnamon Corn Bisque

Okay so technically it’s not Monday but since we had a long holiday weekend I waited until today to post this.  My meatless Monday recipe for September is this creamy cinnamon corn bisque!  It’s the perfect soup to help you welcome in the Fall season.  A few weeks ago I had a similar corn bisque at a local restaurant.  It was ahhhmazing to say the least and I knew I wanted to recreate it at home.  This is my version of a cinnamon corn bisque, I added butternut squash to mine which only made this recipe even more delish!!  Check out the recipe:

 

Meatless Monday Recipe : Cinnamon Corn Bisque

 

  • 4 tbsp EVOO
  • 1/2 sweet onion
  • 2 garlic cloves minced
  • 1 carrot, shredded
  • 3 -4 ears of corn
  • 10 oz butternut squash
  • 3 cups vegetable broth
  • 1/4 tsp parsley
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • pepper to taste

 

Meatless Monday Recipe : Cinnamon Corn Bisque

 

  1. Chop your onion, garlic and carrot.  Add onion and carrot with some olive oil to pot on medium heat and sauté.   Once the onion starts to turn golden add your garlic and sauté for an additional minute or two.
  2. While onion is sautéing, roast corn and butternut squash for a few minutes on each side.  I did this on the grill (medium heat) but you can use the oven too.  Shell corn kernels and place in the food processor with the butternut squash.  Puree vegetables.
  3. Add corn and butternut squash along with the rest of the ingredients to the pot.  Turn heat down to low and allow to simmer for 15 – 20 minutes.  Stirring occasionally.
  4. Sprinkle with a pinch of cinnamon and enjoy!

*Note:  You may want to puree carrots for an even creamier bisque.  This can be done before or after cooking.

 

Meatless Monday Recipe : Cinnamon Corn Bisque

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

It’s time for another Meatless Monday recipe!!  Yippeee!  Today I’m sharing my recipe for a Grilled Corn & Zucchini Pasta Salad.  As per the usual this one is gluten free and vegan.  Did I mention that it’s super tasty and quick?!  Yummy!  I love a good end of Summer dinner that comes together quickly.  It’s nice to have something healthy that can be whipped right up especially as we get into that busy back-to-school season.  I originally made this with millet and loved it BUT the leftovers were rock hard.  eww, right?  Luckily I had a bag of my favorite gluten-free pasta on hand, Tinkyada’s brown rice pasta.  I used the spirals but you can use whatever shape you like.  If you’ve never tried this brand of gluten-free pasta it is the best!  Super better than any of those chickpea pastas that are sooo popular right now.  I think this recipe would also be good with quinoa and that would make it grain-free (if that’s something you’re looking for).

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

  • Serves 4
  • Comes together in about 30 minutes *plus time to chill 1 – 2 hours

  • 4 small zucchinis
  • 4 ears of corn
  • 1 bag of gluten-free pasta

Dressing:

  • 1/2 cup EVOO
  • 2 tbsp spicy brown mustard (I used French’s because it’s gluten-free)
  • 4 tbsp maple syrup
  • 1 lemon juiced
  • 2 garlic cloves minced
  • 1/4 tsp sea salt
  • pepper to taste
  • 2 tsp hemp seeds (optional)

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

  1. Slice your zucchini into ribbon strips
  2. Grill zucchini and corn on medium heat, a few minutes each side
  3. Bring water to boil on the stove and cook pasta per instructions on bag
  4. While pasta is cooking, gather ingredients for the dressing and blend in the food processor
  5. Drain pasta once it has finished cooking
  6. Mix ingredients together, refrigerate for 1 – 2 hours until cool and enjoy!

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

I always get excited when I have another Meatless Monday recipe to share with you and this one is especially delicious!! My Pulled Jackfruit BBQ Pizza comes with a gluten-free crust, it’s diary-free and meat-free so almost everyone can enjoy it. It’s a little crispy, a lot sweet and a bit meaty. This was my first time trying out jackfruit and I absolutely loved it! I can’t wait to include it in other recipes. The jackfruit has a texture that’s similar to a rotisserie chicken and it pulls apart just as easily. I didn’t try it on its own but I honestly couldn’t tell it wasn’t pork when I added the BBQ sauce. I only purchased one can of the jackfruit but next time I’ll definitely double up because it is seriously just that good! Grab the recipe below:

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

 

Pulled Jackfruit:

  • 1  can 9.9 oz  green jackfruit in brine or water
  • BBQ sauce of choice – (I used Newman’s Own Original – it’s gluten-free)
  • 1/4 sweet onion
  • 1/4 cup water
  • 1 tsp + 1 tsp olive oil
  • optional – pineapple or other toppings (I think jalapeños or apples would also be good!)

 

Gluten-free pizza crust:

  • 2 cups all purpose gluten-free flour blend – (I used Pillsbury)
  • 2/3 cup warm water
  • 1 packet instant yeast *make sure you pick a gluten-free brand (I used Fleischmann’s)
  • 1/4 cup aquafaba (chickpea water)
  • 1 tsp + 2 tsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp onion powder
  • 1/8 tsp garlic powder

 

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

 

1. Preheat the oven to 400 degrees.

2. Start by draining and rinsing the jackfruit.  Next you’ll want to remove any seeds and the core (see picture below).  You’ll get rid of everything to the right of the arrow.

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

How to cut the core out from jackfruit

3. Once you have your jackfruit ready, set it aside and chop up your onion.  Sauté onion with olive oil over medium heat until it starts to brown.

4. Then add the jackfruit, water, and bbq sauce.  Let simmer until the jackfruit has absorbed everything.  About 10 minutes.

5. Break apart the jackfruit with your spatula and spread out onto a baking sheet.  Bake for 10 minutes.  Remove.  Add additional BBQ sauce and bake for another 10 minutes.

6. While your jackfruit is cooking, you can prepare the dough for the crust.  Start by whipping the aquafaba, I used a small food processor but you can also use a hand mixer.  You want to get it to the consistency of a beaten egg white, light and frothy.  Set aside.

7. In a larger food processor, add your dry ingredients along with your 1 tsp olive oil, apple cider vinegar, maple syrup and warm water.  Mix together.

8. Slowly add the aquafaba (about 1/4 at a time) and blend together.

9. Once your jackfruit has finished cooking.  Re-preheat your oven to 415 degrees.

10. Place your dough in between two sheets of parchment and begin to roll out.  You’ll want the dough to be about 1/4 inch thick (I divided my dough in half and made two smaller pizzas)

11. Next place your rolled out dough on a baking sheet and coat it with the 2 tsp olive oil.  Place in oven for 10 minutes.

12. Remove from pizza crust from oven and add a thick layer of BBQ sauce along with the pulled jackfruit and any other toppings.  Place back into the oven for another 10 minutes.

Enjoy!

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

Closeup of the pulled bbq jackfruit – YUM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Raspberry Nice Cream Recipe

I’m so excited it’s finally June!  I count today as the start of Summer and to celebrate I’m sharing my Raspberry Nice Cream recipe (a non-dairy ice cream alternative).  If you follow me on Instagram, you might have seen a sneak peek in my Instagram stories last week.  This is a super simple dessert recipe with only TWO ingredients! and takes about 5 minutes to make.  What I love about this nice cream recipe is that there’s no added sugars, no dairy and also no soy.  Yay for being allergen free!  It also doesn’t have canned coconut milk in it, which is something I tried experimenting with, and found that it didn’t keep the nice cream as creamy as I would have liked.  This recipe has the texture and creaminess of a soft serve ice cream (love!).  Grab the recipe below:

Raspberry Nice Cream Recipe

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Ingredients:

  • 2 – ripe bananas
  • 1 – 12 oz bag of frozen raspberries
  • 1 – box of ice cream cones (optional)

Raspberry Nice Cream Recipe

Instructions:

  1. Peel your bananas and place in the food processor with the full bag of raspberries
  2. Blend till you have a creamy consistency
  3. That’s it!  Time to eat!!

*A few notes:

*If you have leftovers and put them in the freezer, the next time you take your nice cream out try to allow about 30 minutes to left it soften before serving.

*Also I haven’t tried this with other berries but I’m betting you could swap out for other berries or even other fruits and it would be just as delicious!

Raspberry Nice Cream Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Garden Pizza with Cauliflower Crust

I shared a sneak peek of this Meatless Monday Recipe in my Instagram stories last week.  Did you catch it?  This month’s Meatless Monday Recipe is for a garden pizza with cauliflower crust and my nut-free pesto spread!  It’s tasty, it’s fresh and completely plant-based.  It’s also one of those recipes that’s great because you can use up whatever vegetables you have on hand.  I used spinach, broccoli, artichokes, tomatoes and red onion but feel free to change it up depending on what’s in your garden.  Scroll down for recipe:

Meatless Monday Recipe : Garden Pizza with Cauliflower Crust and Nut-free Pesto

Ingredients:

Nut-free Pesto Spread:

  • 1/2 cup fresh basil
  • 1 cup steamed broccoli stems
  • 3 garlic cloves
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 cup EVOO

Cauliflower Crust:

  • 2 small heads of cauliflower or 1 large
  • 2 garlic cloves
  • 1/4 tsp oregano
  • 1/2 tsp sea salt
  • 1 tbsp flax seeds
  • 3 tbsp warm water
  • Vegetables of your choice for toppings

*You will need a cheese cloth or dish towel

 

Meatless Monday Recipe : Garden Pizza with Cauliflower Crust and Nut-free Pesto

 

Instructions:

  1. Preheat oven to 425′
  2. Steam your cauliflower heads and broccoli stems.  Set broccoli aside and place cauliflower, garlic, oregano and salt in food processor till it looks like rice.
  3. Let cauliflower cool and place in cheese cloth.  Squeeze out as much water as possible from the cauliflower.  Once you’re finished squeezing the water out, mix together the flax seed and warm water in a small bowl.  Let stand for a few minutes before mixing with cauliflower.
  4. Place cauliflower mix on a baking sheet with parchment paper and spread out evenly.
  5. Put all the ingredients for the pesto spread into the food processor and blend well.  Mixture should be thick.
  6. Place pesto spread on cauliflower crust and add your favorite vegetable toppings.  You can add a little bit of water to the pesto spread and drizzle it across the top of your veggies.
  7. Leave in oven for 10 – 15minutes or until the crust starts to turn a golden brown.
  8. Enjoy!

Meatless Monday Recipe : Garden Pizza with Cauliflower Crust and Nut-free Pesto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Avocado Vodka Tonic Cocktail Recipe

Happy Cinco de Mayo!  I’m excited for this holiday weekend and also excited to share my new cocktail recipe with you for my Avocado Vodka Tonic.  (p.s. this works great with tequila too!)  This is a fun drink recipe that’s refreshing for Spring but would be great for Summer bbq’s as well.  Check it out:

Avocado Vodka Tonic Cocktail Recipe

 

Serves:  2

Ingredients:

  • 1 ripe avocado
  • 4 shots of vodka
  • 1/2 cup water
  • 1 tbsp lime juice
  • 1 tbsp cilantro
  • tonic water
  • 2 pinches of sea salt

Avocado Vodka Tonic Cocktail Recipe

 

Instructions:

  1. In blender, puree all ingredients except the tonic water.
  2. Split mixture evenly between two glasses.
  3. Fill glasses with tonic water and stir.
  4. Garnish with remaining cilantro.

Avocado Vodka Tonic Cocktail Recipe

Avocado Vodka Tonic Cocktail Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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