Tag Archives: eat clean

  1. Greek-Style Roasted Green Beans and Tomatoes with Feta Cheese

    Greek-Style Roasted Green Beans and Tomatoes with Feta

    Each week, when our farmer Tony drops off our CSA box, besides gabbing about all the luscious, seasonal produce he has for me and his perfectly perfect fresh eggs, maybe talking about the weather and how business has been, we always spend a few moments sharing our stories of growing up Greek. We chat about our favorite foods and our fondest memories of the traditions and I try to impress him with the 3 or 4 Greek words that I know. I love it!

    Greek-Style Roasted Green Beans and Tomatoes with Feta

    Greek-Style Roasted Green Beans and Tomatoes with Feta

    This past week when Tony dropped off the box and I saw that I got some of his beautiful green beans, we spent a good couple of minutes talking about one of my favorite Greek dishes, Fasolia (aka Fasolakia Fresca), a traditional Greek Green Bean Stew. As much as I wanted to make a large pot of that with these beans, the idea of cooking a hot steamy stew on the stovetop all day, it just wasn’t appealing to me, with this crazy heat.

    Read the rest of this entry »

  2. Snickerdoodle Smoothie {Gluten-free and Vegan}

    Snickerdoodle Smoothie - www.tasty-yummies.com - @tastyyummies

    I am not above having cookies for breakfast, I may have done that a time or two.  But, generally I prefer smoothies in the mornings. They are so quick to put together and the variations on flavors and add-ins are really endless. So, why not combine the two and make a smoothie inspired by a cookie? This Snickerdoodle Smoothie is everything!

    Up the street from my house is a smoothie/juice shop that is pretty amazing and so convenient. Meg and I love taking walks there to grab a couple smoothies and to catch up since we saw each other last. Most of the time, I have instant guilt when I spend $7 – $10 on a smoothie that I could easily make myself at home, but it’s a great convenience for when I don’t have the desire to or when I want something a little different.

    In early February the smoothie shop featured a Snickerdoodle Smoothie that I had to try and I instantly both fell in love and also realized that I should be making something similar at home. My version is made with different ingredients, but that same flavor is there. Theirs included Maca which I can’t seem to consume at all and I think they may have also added hemp seeds to it, I honestly can’t recall what was in there. I decided to simplify it to what I had on hand and what I like best. I am just gonna go ahead and say it, mine is way better! There!

    To me, the best part of this smoothie is the flavor and texture from the rolled oats, not something I usually put in my smoothies (since I prefer to limit my grains whenever possible) but a really nice addition. The oats really brings the cookie flavor to life, the texture makes it different from other smoothies and it ends up being a bit more substantial.

    Of course the spices are what really bring the Snickerdoodle flavor to life. I put a lot of cinnamon in this smoothie, both for the flavor and all of the amazing benefits.

    Snickerdoodle Smoothie - Gluten-free and Vegan Read the rest of this entry »

  3. 12 Gluten-free Chocolate Recipes

    12 Gluten-free Chocolate Recipes for Valentine's Day

    With Valentine’s Day being just a week away, I have had chocolate on the brain! So, I thought I would share some of my very favorite gluten-free chocolate recipes that would make just about anyone swoon this Valentine’s Day.

    What’s your favorite way to enjoy chocolate?

    This post is part of my restricted diet series from the Free People Blog BLDG 25.

    12 Gluten-free Chocolate Recipes for Valentine's Day

    Dark chocolate Almond Butter Mini Cups (vegan)

    12 Gluten-free Chocolate Recipes for Valentine's Day

    Joyful Almond Coconut Bites (vegan)

    12 Gluten-free Chocolate Recipes for Valentine's Day

    Dark Chocolate Red Wine Truffles (vegan)

    12 Gluten-free Chocolate Recipes for Valentine's Day

    Grain-Free Salted Chocolate Tart (vegan)

    12 Gluten-free Chocolate Recipes for Valentine's Day

    Dark Chocolate Bark with Pistachios, Dried Bing Cherries and Grey Sea Salt (vegan)

    12 Gluten-free Chocolate Recipes for Valentine's Day

    Frozen Chocolate Covered Bananas (vegan)

    Head over to the Free People Blog BLDG 25 to get the other 6 recipes.

     

  4. Southwestern Quinoa Bites Recipe with Avocado Dipping Sauce – Gluten-free and Vegan

    This month of guest-bloggers just keeps on going and bringing more and more of my favorite foodie ladies here to share amazing treats with you guys. Today, we have the amazingly talented Cara, of Fork & Beans, with us, sharing an incredible recipe that would be perfect for your Super Bowl party this weekend or heck for any occasion really and they are a super creative way to use up some of your leftover juice pulp! 

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    Beth. Oh Beth. My love story goes way back with this girl from almost the beginning of Fork & Beans. I adore her personality from behind the computer and in person–she is the kind of girl you want fighting on your team. It is of my upmost pleasure to be here with all her loyal readers–YOU–sharing this recipe today!

    Southwestern Quinoa Bites - Fork & Beans

    Over the past couple years I have become a huge lover of juicing. I even bought an Omega (which I LOVE) and I now make a tradition of going to the farmer’s market every Sunday to buy fresh produce to juice at home for the entire week. The thing about juicing, however, is that there is a ton of pulp left over from the vegetables. I always feel guilty about throwing it all away because there is still food to be eaten despite the fact that it is the leftover fiber of the vegetables and fruit. I just never really have known what to do with it (translation: I never put that much thought into it) That is, until now.

    Southwestern Quinoa Bites - Fork & Beans

    Now I am starting to get creative with all that extra fiber and beginning to throw it into everything I can think of. About a year ago I made these Italian Quinoa Bites which were a HUGE hit (and unbelievably good!) and it immediately hit me that the pulp would pair perfectly with a new-and-improved flavor. And trust, it so is! These make the perfect appetizers or even meal in and of itself. Read the rest of this entry »

  5. Grain-free Chinese Almond Cookies – Gluten-free, Paleo and Vegan

    I am so excited to introduce you guys to a super-sweet lady today, Erin, of Texanerin Baking! Erin shares amazing healthy baked goods!! Though not all of her recipes are gluten-free, this girl sure knows her way around a mixer and an oven, because whenever she starts experimenting with almond flour and other gluten-free flours, the results are just incredible! You’d think she’s been doing this her whole life. I hope you enjoy this amazing grain-free cookie recipe she created today in honor of the Chinese New Year.

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    Grain-free Chinese Almond Cookies - Gluten-free and Vegan

    Hi, everyone! I’m Erin and blog over at Texanerin Baking, which is all about healthier baked goods. I started off blogging about 100% whole grain recipes but then one day, I tried almond flour, just to see what it was like. Turns out that I love it and although I don’t have any dietary restrictions, I post quite a few grain-free recipes.

    With the Chinese New Year coming up on the 31st, I thought it’d be fun to share these healthier grain-free Chinese almond cookies with you! Are they authentic? Probably not. But who really cares when they’re perfectly soft, chewy and awesomely delicious? 🙂

    One of my favorite cookies growing up was my mother’s almond cookies. The recipe calls for all-purpose flour, Crisco and a load of white sugar. I’m sure I’d still enjoy them (although I don’t know if I could handle the Crisco), but then I’d eat 19 of them only to be depressed about it afterwards. That’s just how I roll with this kind of stuff. Read the rest of this entry »

  6. Kimchi Zen Salad in Avocado Shells – Gluten-free and Vegan

    I am so excited to introduce you guys to Ella of Pure Ella today! I recently discovered Ella’s gorgeous website and I was instantly in love. Her gorgeous photos and recipes obviously caught my attention immediately, but her excitement for life and he sweet and positive outlook just sealed the deal for me. Today Ella is sharing a beautiful salad that has been drooling. I cannot wait to try this one.

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    Kimchi Zen Salad in Avocado Shells - gluten-free and vegan
    Lately I’ve had this insane craving for Kimchi! And I just had to have it!
    I scoped around several stores in our area including Whole Foods and when I couldn’t find it myself I finally had to ask (in complete desperation) if they could help me find it!
    After rechecking with several clerks I was delivered the news “We’re sold out!” (Ok, let’s expand on that exclamation mark!!!! I was completely shocked!) This was my third attempt and it’s like Kimchi has gone extinct! Or just got extremely popular! Maybe both?
    “Oh no… but I’m pregnant!” It was no use. Kimchi was just a fantasy at that point. There was nothing I could do and no interest at that time to ferment cabbage for 3 weeks before I could get a bite!

    Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

    Days went by and I gradually learned to stop whimpering the word “kimchi” with the fridge door open at lunchtime when preparing my lunch. I haven’t really given up but I wasn’t going to go crazy for fermented cabbage… or was I?

    And then this happened: My sweet husband just walks in through the front door and hands over a jar of Kimchi to me! I jumped for joy and skipped all the way around the kitchen island to plant a big kiss on him! The guy doesn’t do flowers, but he does Kimchi and I was in Love! (with both of them ;))

    The first and last time I had Kimchi before was on our last Summer trip to Montreal, when we enjoyed a stay at a great Asian restaurant in Montreal. I couldn’t get enough of this stuff. My husband didn’t get it. I loved it!

    Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

    So what is Kimchi anyway? If you’re unfamiliar with the latest super-food – Kimchi is a spicy pickled (or fermented) cabbage that is traditionally from Korea. It has a flavour combination of spicy, sour and a little sweet depending on what variety you get.

    It’s been a cultural dish in Korea for nearly 3,000 years so it’s a big part of their daily tradition. Even when taking pictures, people there say “Kimchi” not “cheese” when smiling for their pictures. Fun, right? 😉

    Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

    Read the rest of this entry »

  7. No-Bake Smore’s Energy Bites (Gluten Free and Vegan)

    I seriously could write an entire post about my love for today’s guest blogger. Meg from Beard and Bonnet is not only one of my favorite gluten-free bloggers, but I am so incredibly lucky to have Meg as a neighbor and a close friend. My love for this lady cannot be explained in a simple intro to a blog post. I have to say, besides being away from my husband and my pets so much this month during yoga teacher training, it is almost as hard being away from Meg. We talk soo much throughout the day, through texts, on the phone or on a walk through the neighborhood. If you haven’t checked out Meg’s amazing site Beard and Bonnet before, I can tell you, it is chock full of creative gluten-free and vegetarian recipes and some of the most beautiful photography you have ever laid your eyes on, so after you check out this amazing treat, get on over there and check it out.

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    No-Bake Smore's Energy Bites (Gluten Free and Vegan)

    Hello again Tasty Yummies friends, it’s Meg here from Beard and Bonnet.  I am so happy to be here with you again today while Beth is finishing up her yoga training.

    I am the type of person that will schedule so many things into each day that I have little to no wiggle room for when life actually happens. You know, the inevitable last minute errand that pops up, or when your kid comes down with a cold and you’re suddenly tied to your house until they are no longer a walking petri dish. Yep, I am one of THOSE people. I am almost always in a full on dash to the next thing, and it’s not that I don’t want to enjoy every moment it’s that I want to enjoy all of the moments and then some. You know, I want to seize the day with a vengeance and never look back and say ‘I wish I had just made time to…’ please, tell me I am not the only person that lives like this! Read the rest of this entry »

  8. Collard Wrap with Briny Cashew Cream – Gluten-free and Vegan

    I am very excited to introduce you guys to my talented and lovely friend, Kris, of 80twenty. Kris’ beautiful site is filled with delicious and creative recipes that celebrate the balance in life of good and good for you. Today Kris is sharing a recipe for super vibrant and beautiful, but simple-to-make Collard Wraps.  I am really, really excited about this post, as I have recently become obsessed with making wraps with collard greens or Swiss chard.

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    Collard Wrap with Briny Cashew Cream - Gluten-free and Vegan

    Collard Wrap with Briny Cashew Cream - Gluten-free and Vegan

    Like most of you, I love to cook. I am my happiest when I’m in the kitchen working on something to share with the people that I love. I spend most of my free time over at 80twenty dreaming up dishes that inspire people to eat well. Ironically though, one of my least favourite life tasks (along with doing the laundry) is preparing my lunch for the next day. I’m not sure if it’s a lack of creativity, my unwavering need for high quality food, or a desire for a little something special each day, but I put a lot of pressure on myself to come up with really good lunches that also happen to be quick, healthy, and super-tasty. I think I’ve cracked the lunch code with this one! This collard wrap with briny cashew cream provides some serious lunchtime satisfaction. It’s crunchy, creamy, nutty, and beautifully green in all sorts of ways. The best part about it is that it’s so versatile that it can be made differently each week.

    Collard Wrap with Briny Cashew Cream - Gluten-free and Vegan

    Collard Wrap with Briny Cashew Cream - Gluten-free and Vegan

    For my base this time, I used black rice because lately I can’t get enough of it’s nutty flavour. But you can, of course, use whatever grain you have on hand. I then topped it with julienned vegetable noodles (shredded work just as well), some sprouts, and this cashew cream that you’re going to go insane for! But don’t feel limited by my suggestions. The beauty of this dish is that it can be made with whatever you have on hand. Don’t have radishes and carrots? Add leftover roasted squash or sweet potato. Don’t want to make the cashew cream? I mean, you’ll totally miss out, but avocado fits in nicely here. And the black rice is just a suggestion. Ultimately, this wrap is all about what you like. Sub in your favourite grain and vegetables, top with the briny cream sauce, and you’ve got a truly nutritious and delicious collard wrap made, just the way you like it. Read the rest of this entry »

  9. Sweet Green Smoothie (Banana Broccoli) – Gluten-free and Vegan

    Green Smoothie

    I seriously cannot get enough green stuff right now. I am just craving it. This smoothie is something I threw together with what I had on hand, after we got home from our weekend in Big Bear.

    It is creamy, green and healthy plus it tastes super good, too. Please don’t let the broccoli throw you off, it brings a really nice texture and a unique taste. Though broccoli can be bitter at times, the sweetness from the banana and the honey offset and mask that, so it’s a great way to sneak your greens into a smoothie. (you can always pre-steam your broccoli too, but I don’t find it necessary) If you practice rotating your leafy greens, which is important, broccoli is a nice change of pace from kale or spinach in your green smoothies. Read the rest of this entry »

  10. Cranberry Kale Smoothie {Gluten-free, Vegan and Sugar-free}

    Cranberry Kale Smoothie {Gluten-free and Vegan}

    Most of the time, as of late, I am struggling to believe it’s mid-November. Sure the calendar says so, there are lots of holiday decorations at the stores, I even saw the pictures from the first snow my family and friends got earlier in the week in NY. But, being my first year here in Southern California – the excessive sunshine and warmer temperatures are making it really hard for me to believe we are just a few weeks out from Thanksgiving. I have been a tad concerned that it would be hard to get into the holidays this year, with this new drastic change in lifestyle and scenery.

    Fall in SoCal

    On my run to the beach yesterday morning, I passed by a home with a huge tree with beautifully vibrant leaves, falling so haphazardly all over their yard. The tree was more bare than not. I was mid-run and had a really great stride going, but I had to stop and take it all in. Snap a photo or two. It’s the little things in life, this like, that I may have once took for granted, that can now literally stop me dead in my tracks, leaving me with an immense amount of gratitude. I wonder how many people pass that very tree in a day, not realizing just how special it is. It is maybe one of just a few trees like it in our entire neighborhood. Only the second that has caught my attention.
    Read the rest of this entry »

  11. Why I am Gluten-Free.

    Why I am Gluten-Free.

    It came to my attention recently that I have never fully shared my story and my journey here on Tasty Yummies about why I eat gluten-free. I also have never shared some of the “before” photos of me prior to fully changing my diet 3 years ago when I adopted a lifestyle of clean-eating and a diet free of processed-foods and other junk. As much as I enjoy seeing the visual changes from other peoples’ journeys , I have put off sharing my own, for fear of embarrassment and I guess, shame. I have lost the weight, I am healthier than ever, but there is something about seeing photos of myself from before, that is still somewhat painful. I wasn’t obese, many people would hardly call me fat. However, I felt terrible and I was crazy unhappy both in how I felt and how I looked. It is still hard for me to look back at myself at that time. I guess I have needed a few years to pass, just so I could deal with it all and be OK enough with my journey to share it; weight-loss photos and all.

    (The purpose of this post is NOT to say that I lost weight by going gluten-free! On the contrary, that was hardly the case and initially I was at my heaviest when I went gluten-free. PLEASE read the entire post!!)

    IMG_2741At my heaviest – in 2009. I had already been gluten-free for over 4 years at this point, but I just still wasn’t taking care of myself.

    Why I am Gluten-Free.This photo, from my surprise 30th birthday party, was what changed it all for me. I saw this photo and I couldn’t believe that was me. I wanted a change.
    Read the rest of this entry »

  12. Heirloom Tomato and Avocado Salad (Gluten-Free + Vegan)

    Heirloom Tomato and Avocado Salad (Gluten-Free + Vegan)

    I get really excited as different fruits and veggies come into season. Whether in my garden or a neighbors’, at the farmers market or in my weekly CSA box. Tomatoes, especially the beautifully vibrant heirloom varieties, that is my favorite time of the season. If those don’t feel/taste like summer. I don’t know what does.

    This vibrant and fun vegan take on the traditional caprese salad celebrates all that is great about summer!  Instead of mozzarella, I substitute creamy avocado, which works so well with these flavors. I had some beautiful basil from my garden, some red onions from my friend Dan’s garden plus some beautiful heirloom tomatoes and an avocado from the local farmers market. It doesn’t get much more fresh than that.

    Heirloom Tomato and Avocado Salad (Gluten-Free + Vegan) Read the rest of this entry »

  13. Kale Banana-Berry Smoothie – Gluten-free, Vegan + Refined Sugar-free

    Kale Banana-Berry Smoothie - Gluten-free, Vegan + Sugar-free

    I think I might be a smoothie nerd. I find myself craving smoothies at random times, I find myself dreaming of new smoothie concoctions while strolling through the farmers market or grocery store. Sometimes in a conversation someone will mention a particular type of produce and I find myself wondering if it could work in my smoothie the next morning. I keep a large bag of already peeled bananas in my freezer, so I always have a frozen banana ready and waiting for me to pop into a smoothie. I may have a problem!

    One of my favorite ways to create new smoothie flavors is to just look at what I happen to have on hand, whether from my CSA box or leftover from another recipe and I just go to town. This recipe came out of not knowing what to do with a small amount of kale leftover from our CSA box and some blueberries I had bought to make another recipe. I thought they would be perfect together and although the resulting color is definitely an interesting hue, the flavor is nothing short of delicious. Read the rest of this entry »

  14. 15 Gluten-Free Snack Ideas

    Roasted Spiced Chickpeas

    Looking for some healthy gluten-free snack options? Here is a list of 15 of my favorite go-to quick eats that are all naturally gluten-free!

    Read the rest of this entry »

  15. Grilled Marinated Artichokes

    Grilled Marinated Artichokes with Wine Pairing from BestWinesOnline.com

    Whole artichokes are admittedly something I discovered late in life, I don’t think I had my first fresh whole artichoke until last year sometime. It actually makes me sad every time I think of it, all the missed years of goodness. I had canned or jarred artichokes hearts on salads or in dips, but whole artichokes aren’t a super common vegetable in Western New York and I always prefer to eat as local as possible. After living here in Southern California a few months and trying fresh whole artichokes several different ways, I quickly learned my favorite way to enjoy them is grilled.

    Preparing artichokes for the first time is very daunting. I actually attempted to make them a couple of years ago and didn’t look up any instructions and I had NO clue what I was doing. I didn’t know which parts were edible and which parts were not. However, once you figure out how to prepare an artichoke, and do it yourself a time or two, it really is a breeze. Read the rest of this entry »

  16. Creamy Avocado Dressing – Gluten-free + Dairy-free w/ Vegan Option

    Creamy Avocado Dressing - Gluten-free + Dairy-free w/ Vegan Option

    I am not going to lie, one of my absolute favorite things about living in Southern California are the inexpensive avocados. I always have a few on the counter just waiting to get added to a salad, made into guacamole or just spread fresh onto toast or crackers.

    When we lived in New York, it was always the painful part of my grocery shopping trip. Seeing the price tag on the avocados and deciding how much they were worth to me. Did I HAVE to have them? Usually I did, but some weeks I just couldn’t stomach the cost. Plus let’s be honest, they weren’t all that fresh, not compared to the ones out here.

    Photo Fun Day Friday

    Read the rest of this entry »

  17. Vegan Chocolate Chip Cookie Dough Popsicles – Gluten-free + Refined Sugar-Free

    Vegan Chocolate Chip Cookie Dough Popsicles - Gluten-free + Refined Sugar-Free

    If someone tells you they couldn’t devour a large amount of chocolate chip cookie dough, if given a chance, they are lying. There is no way around it. It has to be some of the yummiest stuff that man has ever created. So how about some summer-ready chocolate chip cookie dough, without the flour or raw eggs, the heat of the oven and the mess in the kitchen?

    A week or two ago a vegan friend of mine posted a link to some chocolate chip cookie dough popsicles made with whole milk and two kinds of refined sugar. He mentioned wanting to figure out how to make them vegan. I of course decided to help out and veganize the recipe. Yeh, I wanted to help him, but selfishly as soon as he posted the link, I was unable to get them out of my mind and I couldn’t wait to get a cookie dough popsicle into my tummy!  Read the rest of this entry »

  18. Chili Spiced Coconut Mango Salad – Gluten-free + Vegan

    Chili Spiced Mango and Coconut Salad - Gluten-free + Vegan

    This simple salad is inspired by a snack I have had a few times from Trader Joes. Chile Spiced Dried Mangoes.  I really love these, but I don’t love that they contain sugar, so I wanted to make something at home that has some of the same flavors but was a bit healthier and fresher

    Chili Spiced Mango and Coconut Salad - Gluten-free + Vegan(Photo credit)

    This salad is super simple to make, it takes longer to peel and cube the mango than anything else. The spice from the chili powder is so nice with the bright, fresh and sweet flavor from the mango and the coconut chips bring a great welcomed crunch to the salad. I like to add in a little dash of chipotle powder because that smokey taste is just so complimentary, but it is definitely optional. This salad is great on it’s own or it makes a wonderful side dish for a BBQ or picnic. To me this is just summer in a bowl! It’s so good.  Read the rest of this entry »

  19. Curried Sweet Potato Chips – Gluten-free + Vegan

    Curried Sweet Potato Chips - Gluten-free + Vegan

    Oh gosh, what is it about crispy potato chips that are so satisfying? These delicious baked sweet potato chips are the best alternative to store-bought bagged chips that you could ever find. They are light and crispy and full of so much flavor from the curry powder. I have no shame in admitting that store-bought kettle style crispy potato chips are definitely one of my biggest weaknesses. I never buy them or have them in my house, for fear that I would sit down and eat an entire LARGE bag in one sitting.

    These simple-to-make chips really satisfy that craving for me and the best part is, you can play around with the flavors. Besides the curry powder, which is one of my very favs, you can also just add salt and pepper, or maybe some smokey chipotle powder or even a sweet mix with a little cinnamon and a dash of nutmeg. The possibilities are endless.

    Read the rest of this entry »

  20. Arugula and Hemp Seed Pesto – (Gluten-free + Vegan w/ Nut-free option)

     

    Arugula and Hemp Seed Pesto - (Gluten-free, Vegan and Nut-free option) I have severely cut back on my pasta intake the last few months. I am so seriously obsessed with pasta, but since I do try to limit my intake of grains as much as I can, pasta is a great place to start. But in total honesty, it is also the hardest one for me to eat less of. I adore good organic brown rice pasta, I like both Jovial and Tinkyada organic brown rice pastas, I like how light they are and there is something just so comforting about pasta.

    When Cappello’s offered to send me some of their grain-free pastas to try, I of course jumped at the offer. Pasta that is grain-free and ready in less than 1 minute (not counting the time it takes for the water to boil) – sounded pretty darn good to me.

    Arugula and Hemp Seed Pesto - (Gluten-free, Vegan and Nut-free option)

    Cappello’s sent me some of their fettuccine, gnocchi and lasagna sheets. I made the fettuccine first, to get an idea of how it cooks and tastes. It is really good and similar to a lot of fresh (grain-containing) pastas, though it has been very many years since I have had fresh pasta made with gluten, so I cannot say how similar it is to that specifically. Their pasta is made up mostly of almond flour and eggs. It is firm but properly tender and not at all mushy, which I honestly expected. The pre-portioned container says “two servings”, but I found it to be heavier than the usual brown rice pasta I have gotten used to, I found myself getting full very quickly. Which isn’t always the case with pasta, sometimes I feel like I could eat it until I explode. It didn’t reheat the next day quite as nice as my usual organic rice pasta, but that is to be expected with a fresh pasta. I do find that rice pasta is quite firm after coming out of the fridge as leftovers, that I am not always a fan of since it HAS to be reheated. So there is no cold pasta eating with the rice pasta. This pasta is definitely possible to eat cold and was quite good that way actually. Hubby really liked the Cappello’s pasta as well, but he still prefers rice pasta as his first choice.

    I know it isn’t totally fair to compare this grain-free pasta to rice pasta, since they are quite different, but since I am not 100% grain-free or paleo, I thought this was a fair assessment on my end. However, if you do eat a completely grain-free diet, 100% of the time, and you love your pasta – you would be a total FOOL not to try Cappello’s pastas. It hits the spot and nails that pasta craving right on the head.

    Read the rest of this entry »

  21. Roasted Veggie Shepherd’s Pie with Sweet Potato Topping – Vegan + Gluten-free

    Roasted Veggie Shepherd's Pie with Sweet Potato Topping - Vegan + Gluten-free

    I am so excited that it’s comfort-food season!! As much as I adore the fresh local produce and cool and light dishes of the summer, there is something about the hearty, hot and comforting foods of the winter that are so enticing. A good comfort food meal will leave you feeling like you just got the biggest, warmest hug from your favorite loved one! Even better when it can be healthy comfort food! What’s your favorite comfort food?

    Roasted Veggie Shepherd's Pie with Sweet Potato Topping - Vegan + Gluten-free

    Although this isn’t technically a one-pot meal, since it requires some prep, it is in theory and in it’s final state. I love a meal where it’s all inclusive. One big scoop and you are all set. Plus, a meal like this is perfect for leftovers. For some reason, I find meals like this even better as leftovers, I am not sure if it’s because I didn’t spend all the time prepping just before, or if it just really allows the flavors to come together to their fullest.

    Roasted Veggie Shepherd's Pie with Sweet Potato Topping - Vegan + Gluten-free

    Please keep in mind, I used what vegetables I had on hand and what I would like best for the filling, but feel free to have some fun and add in whatever you’d like. Other wonderful add-ins for the filling would be squash, cauliflower, corn, green beans, asparagus, peas, lentils, beets, turnips, meat or tofu, etc, etc. The possibilities are endless. You could make this many times, each a totally different way. Another thing to note, you don’t have to roast your vegetables if you don’t want to. You could simply sautee them in a large pan on the stove top, I just personally love the flavor of roasted vegetables.  I didn’t exactly accurately measure, so use my measurements below as a guide, but don’t get too hung up on the specifics, there really is no wrong way.

    Roasted Veggie Shepherd's Pie with Sweet Potato Topping - Vegan + Gluten-free

    [print_this]Roasted Veggie Shepherd’s Pie with Sweet Potato Topping – Vegan + Gluten-free
    Serves 4-6

    Filling:
    (please keep in mind you can really use whatever veggies you would like and prefer, this is just what I had on hand.)

    • 2 tablespoons olive oil
    • 1 small head broccoli, cut into small florets
    • 1-2 cups pearl onions, peeled and halved, if need be (I used fresh, not frozen)
    • 1 small bulb of kohlrabi, peeled and sliced
    • 2 cups brussels sprouts, halved
    • 1 leeks, rinsed very well, slice thinly white and light green parts only
    • 2-3 carrots, peeled and cut into 1 1/2 inch pieces
    • 2 celery stalks, diced
    • 1/2 cup sun dried tomatoes, thinly slices
    • 1 15 ounce can of organic white beans
    • 8 ounces cremini mushrooms, sliced
    • 2 cloves garlic, minced
    • Fresh or dried herbs, to your liking – I used both fresh rosemary and fresh thyme
    • salt and pepper, to taste

    Sauce:

    • 1 1/2 cups vegetable stock (or other stock like chicken or mushroom, etc)
    • 2 tablespoons tapioca starch (potato or corn starch would also work)
    • salt and pepper, to taste
    • 1 teaspoon herbes de Provence

    Sweet Potato Topping:

    • 4 medium organic sweet potatoes, peeled and diced
    • 1 large clove garlic, minced
    • 2 tablespoons oil or butter (olive oil, coconut oil, butter, vegan butter, ghee, etc)
    • splash of non-dairy milk (I used a bit of coconut milk)
    • salt and pepper, to taste

    Preheat the oven to 425ºF.

    Toss all of your vegetables, leaving out the white beans, mushrooms and sun dried tomatoes, together with olive oil, fresh herbs, salt and pepper in a roasting pan. Place in the oven and roast for about 20 to 25 minutes, until the veggies are slightly tender and beginning to brown. While the veggies are roasting, quickly sautee the mushrooms with a small drizzle of olive oil over a medium high heat. Take the roasted vegetables out when they are ready and toss in the white beans, sauteed mushrooms and sun dried tomatoes.

    Lower the oven temperature  to 375ºF.

    In a small saucepan heat the stock for your broth plus your herbs, over a medium-high heat, once simmering, carefully whisk in your starch to thicken. To avoid lumps, sprinkle it in lightly a little at a time or add some stock to a small bowl with the starch in and whisk quickly to fully incorporate. Once the veggies are done and all together, pour the sauce over, don’t add it all at once, you may not want it all, depending on how many veggies you have.

    Pour the filling evenly into a very lightly greased glass baking pan and set aside. Meanwhile boil the sweet potatoes with the garlic in a medium saucepan full of water over a high heat. Once boiling, continue simmering for about 10-12 minutes until the sweet potatoes are nice and tender. Quickly drain the potatoes and then add back to the pot, add your oil or butter (or vegan butter) and mash with a potato masher, a hand mixer, etc. until smooth and creamy. Add a splash a non-dairy milk if you need a bit more liquid or to give just a hint of creaminess. Salt and pepper to taste.

    Smooth the mashed sweet potatoes over the filling, using a spatula to spread evenly. Place in the 375ºF oven and bake for 30 – 35 minutes until the filling is bubbling. If you wish to get a bit of crispy brown goodness on top, place your shepherd’s pie under the broiler for a few minutes.

    Let cool for a few minutes then serve while hot.

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