Tag Archives: simple

  1. How-to Cook Eggs in the Instant Pot – Soft, Medium and Hard Cooked

    Learn How-to Cook Eggs in the Instant Pot and forget the uncertainty of cooking your eggs on the stove top – using your Instant Pot provides consistent results and the eggs are easy to peel EVERY SINGLE TIME. Whether you want soft, medium or hard cooked, we’ve got the time figured out for you, so there’s no guessing.

    How-to Cook Eggs in the Instant Pot

    How-to Cook Eggs in the Instant Pot

    Well, I am embarrassed to say it took me far too long to finally experiment with cooking eggs in my Instant Pot. I always had a *mostly* foolproof method to hard boiling eggs on the stovetop, but “mostly” ends up being the key word. My breaking point was Easter weekend, this year. I wanted to make a bunch of hard boiled eggs, to make a post for the website, Deviled Eggs Two Ways. Things didn’t go quite as planned and my hard boiled eggs were a nightmare to peel. One of the most frustrating afternoons EVER. I was cursing over the sink as I watched about half of every single egg white stick to the shells and peel off, leaving the most janky looking, lumpy eggs behind. UGH!

    I’ve heard so many variations on how to make the perfect hard boiled eggs. I’ve heard it has to do with how fresh the eggs are, adding vinegar or baking soda to the water, boiling for less time then letting the eggs sit, boiling the entire time then right into the ice bath. All of these methods work, until they don’t.

    Several people had mentioned to me how great the Instant Pot is for hard boiling eggs, so I decided to give it a whirl and WOW – GAME CHANGER! I experimented with finding the right time and what variables affected the results. Additionally, I found the perfect time for soft and medium cooked eggs, too. Because I love a perfectly-cooked, delicious yolky soft boiled egg over veggies many mornings and the various medium cooked eggs are great when you want a little yolkiness, but not the whole runny shabang.

    I find fully hard cooked eggs to be the most sensitive to variables, since the window of a perfectly cooked hard boiled egg is just like a ripe avocado. It’s not cooked, it’s not cooked, then WHAM overcooked, weirdly dry with that green ring. Not much deviation from perfection.

    With many many many dozens of eggs and experiments later, I have worked up a simple formula with varying times. OK let’s get to it – How-to Cook Eggs in the Instant Pot…

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  2. 5 Minute Green Goddess Dressing / Dip {Dairy-free, Paleo, Whole30}

    This gorgeous, vibrant Paleo Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free Whole30-compliant condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!

    5 Minute Green Goddess Dressing / Dip {Dairy-free}

    5 Minute Green Goddess Dressing / Dip {Dairy-free}

    I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.

    I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.

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  3. Meal Planning Made Simple

    Meal_Plans

    Tasty Yummies Real Food Meal Plans

    What’s for dinner? Ahhhh the age old question that oftentimes doesn’t have the greatest of answers – if you aren’t prepared and planning ahead.

    No matter what your home and family dynamic looks like; single, power couple, party of five – I think we can all agree that half the battle when it comes to eating better and prioritizing our health and self care, is being prepared. It’s all about having a plan and sticking to it, truly it’s the best and only way to succeed. But, let’s also be really real here, this is always far easier said than done.

    The time and energy it takes to plan out your week’s meals, make the grocery lists, have a system for shopping, the prep and what to do with the leftovers, at times this can feel like a second career. And this is coming from someone who lives, breathes and thinks about food most of her waking hours.

    Lettuce Wrapped Chicken Souvlaki {Paleo and Gluten-free with Dairy-free options}

    Whether you are new to a real food diet, experimenting with gluten-free, paleo or Whole30, perhaps you just want more exciting, nutrient-dense meal options, maybe you just want to think less and cook more – I’m here to offer you the most magical, game-changer of a service that is about to change your life! Real Plans Meal PlanningI have partnered with Real Plans to bring you your favorite Tasty Yummies Recipes built right into simple, customized weekly meal plans.

    Real Plans is the solution to all your meal planning needs with everything you could need to be organized. With options for the ultimate in customization including dietary needs and allergy restrictions along with personal likes and dislikes and adjustable serving sizes, these Tasty Yummies Meal Plans offer the flexibility to suit your own unique lifestyle and family dynamic.

    Each week Real Plans creates a custom plan for you, featuring Tasty Yummies recipes, built exclusively for your family’s size, busy schedule, and ever-changing needs.

    Real Plans provides creative, unique meals to serve your real life. Meal plans that feature recipes focused around whole foods with a side of stress removal. No more constantly needing to reinvent your meals or think on the fly – it’s like we’re literally giving you extra time in your life!

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  4. Greek Gyro Meatballs {Paleo-friendly}

    Greek Gyro Meatballs

    Greek Gyro Meatballs

    These Greek Gyro Meatballs aren’t your standard ground meat Greek meatballs, instead we are bringing the flavor and more importantly the texture of gyro meat. So you can skip the multiple steps and the need for delicate, thinly sliced meat and condense the work into these tasty bites!

    My love for Greek food runs very very deep, you guys know this. Last year when I created, basically the best homemade gyro ever, I realized that I had been sorely missing out for basically an entire lifetime. Growing up Greek there were loads of recipes and dishes that were handed down from generation to generation, things we just always grew up eating – souvlaki, avgolemono soup, lamb meatballs, pastitsio, leg of lamb, Greek Potato Salad and that list goes on and on.

    Though we all loved it very much, gyro wasn’t exactly one of those foods, it just wasn’t part of my family’s Greek food repertoire. Souvlaki was always the go to for this time of meal and if and when gyro was served, at our house, it was the store bought stuff (eeeeek over-processed, gluten-containing and not so good – so, I always passed). When I broke into the homemade gyro game, after years of being without it, it quickly became a dish that is requested every time I am home in NY visiting my family.

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  5. Cast Iron Crispy Chicken Thighs

    These Cast Iron Crispy Chicken Thighs are insanely simple, plus ready in under 30 minutes this super crispy, crackly and epically tasty chicken is a great weeknight dinner option.

    Cast Iron Crispy Chicken Thighs

    Cast Iron Crispy Chicken Thighs

    In my continued efforts to bring you more of the simple, easy dishes that I cook on the weekly here in our house, along with solid fuss-free options for those of you transitioning to a more whole food focused, real food lifestyle – today, I give you a personal favorite of ours: Cast Iron Crispy Chicken Thighs.

    These crispy, crackly-skinned chicken thighs are a staple around here and with varying spices and flavors, along with your desired sides, these are a simple weeknight option that you will never tire of. Plus it’s ready in under 30 minutes.

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  6. Creamy Tomato Tikka Masala Soup {dairy-free}

    Creamy Tomato Tikka Masala Soup {dairy-free}

    Creamy Tomato Tikka Masala Soup {dairy-free}

    This Creamy Tomato Tikka Masala Soup is the ultimate in flavor. With aromatic spices in a creamy, rich tomato broth it’s the perfect comfort food.

    I refuse to subscribe to the notion that there is a “Soup Season”.  Sure, winter and fall are much more conducive to warming, comforting bowls of the steamy stuff, but there is something so cozy about soup and it can often make for a nice, one pot, fuss free meal, no matter the season.

    As a lover of all things Indian-spiced I am constantly experimenting with dishes that are inspired by those very distinct spice blends. Since my husband is the exact opposite and prefers to avoid many of those spices, like the plague (he had a bad Indian restaurant food poisoning incident that forever ruined him) I dont get to play nearly as often as I would like.

    On a rare night at home alone, recently, I was experimenting with a creamy garam masala spiced dish, somewhere between chicken makhani (butter chicken) and tikka masala, I was making the sauce creamy with coconut milk instead of heavy cream and as I was adding the tomatoes and broth, I found I had gone a little too far with the liquids, my sauce turned more to a soup and I simultaneously fell in love with this accidental dish. Creamy Tomato Tikka Masala Soup. Read the rest of this entry »

  7. How-to Make Sauerkraut {+ Video}

    Tutorial Tuesdays // Tasty YummiesHow-to Make Sauerkraut

    Sauerkraut and all it’s live culture, raw, funky smelling goodness, it’s been a favorite of mine for sometime. But, it wasn’t until this past year, while taking on the arduous task of healing my gut, that I have truly learned to love and appreciate this stuff for all of it’s magical healing qualities. I have shared this simple tutorial at workshops, including retreats I have hosted and cooking demos. It’s a very simple process, a food that has been around for thousands of years that produces incredible, tasty and healing results. While not very cumbersome at all, sauerkraut is a timely process, but I can tell you that patience is very much a virtue in this game. It’s worth the wait. For those new to sauerkraut, I do recommend starting out consuming a very small amount, a tablespoon or two, used as a condiment of sorts. As with any fermented or probiotic rich food, too much too soon, even when it’s good bacteria, can have some gnarly affects on your gut. More isn’t always better. Take it slow.

    This tutorial offers the step by steps on making small batch sauerkraut, in a glass mason jar. To make a larger batch in a fermentation crock, you can just double or triple the recipe, as necessary.

    How-to Make Sauerkraut

    All You Need:

    1 or 2 quart wide mouth glass canning jar or 3 pint size glass jars, with tight fitting lid(s)
    1 medium head organic cabbage
    1 tablespoon sea salt
    additional spices, vegetables or fruit you wish to add
    glass mixing bowl
    sharp knife and cutting board (or food processor with shredding plate)

    HOW IT WORKS:

    Letting the cabbage ferment at room temperature invites beneficial bacteria to grow via lacto-fermentation. These microorganisms feed on sugars in the vegetables and raise levels of lactic acid, giving fermented foods their tang while also preserving them. Most commercial sauerkraut is required by the FDA to be pasteurized—which effectively destroys all the bacteria in it, including the beneficial bacteria— so making your own sauerkraut at home is definitely a better choice to improve your digestive health.

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  8. New Year Reset Meal Plan // Week 3

    Whether you are starting the year off with the Whole30 or a 21 Day Sugar Detox, maybe you are going paleo or gluten-free for the first time or perhaps you are simply just getting back to your usual mindful-eating ways – we could all use our regular, pre-holiday routines and definitely some healthier eats. I want to make these first weeks of 2017 a breeze for all of you, so I have meal plans set for every week this month.  All of the meals featured in the weekly meal plans, throughout this month, will be gluten-free and paleo, all of the recipes are free from grains, dairy, legumes and sugar (or have very simple options to make them as such).

    New Year Reset Meal Plan // Week 3

    Turkey Pot Pie Soup with Grain-free Drop Biscuits
    Monday: Grab a rotisserie chicken or make your own roast chicken in the slow cooker and use the leftovers to whip up this Pot Pie Soup with Grain-free Drop Biscuits (can be made with chicken or turkey). Drop in your favorite veggies and leave off the grain-free, nut-free biscuits, if you prefer.

     

    Slow Roasted Citrus Fennel King Salmon with Crispy Fried Lentils

    Tuesday: A seasonally-inspired meal, this Slow Roasted Citrus Fennel King Salmon with Crispy Fried Lentils (leave off the lentils if avoiding legumes) features winter citrus and beautiful, aromatic fennel for any easy but luscious weeknight meal. Serve with your favorite green veggie on the side!

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  9. Instant Pot Beef Stew {Paleo, Gluten-free}

    Instant Pot Beef Stew

    Instant Pot Beef Stew

    With the busyness of this time of year, I am finding myself far more called to creating nourishing, comforting food that doesn’t eat up half the day in prep work, but that also cooks quickly and leaves us time for all the other crazy tasks we have on ours lists right now. This time of year I just want the most comforting foods, soups and stews, roasts and other hearty, seasonal meals. This Instant Pot Beef Stew is basically the best ever version of all of this! Ready in under an hour, it’ll taste as if had been cooking ALL day long.

    Last year I got myself the Instant Pot, after hearing from so many people how amazing it is. I am still, after a year, learning all the things it can do. I recently began playing with the sauté feature, which allows you to sear meat, before pressure cooking it. I find this seals in the flavor and the caramelized flavors from the browning really brings more depth and richness to the overall dish. Plus, it gives us little brown bits to deglaze, which is one of my most favorite things to do when cooking.

    This is comforting, winter food at it’s finest. It actually reminds me of being a kid, this is the food we grew up on. My mom made a killer beef stew on the stove top. It tastes of love, coziness and comfort.

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  10. How-to Make Chia Seed Pudding {Paleo, Keto, Vegan}

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Chia Seed Pudding

    I have been a long time fan of chia seed pudding and it’s become a simple dish that I recommend often as an egg-free, dairy-free snack, breakfast or dessert option to my nutritional clients, especially those I recommend blood sugar control diets or sugar detoxes to. Without sweetener (or sweetened very lightly) chia pudding can be a great, nutrient-dense alternative to the more standard grain and carb-forward breakfasts. It’s loaded with omega-3 essential fatty acids, fiber, protein, and various micronutrients and chia seeds are also high in calcium, magnesium and phosphorus.

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  11. Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing

    Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing

    Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing

    I think what I love so much about the holidays, is that it’s a time for us to come together. To sit amongst the people we love, to share nourishing food, to (hopefully) put our differences aside, to express our gratitude and simply just be with one another. I think we can all agree that this is all so very much needed this year.

    I love that with every person I speak to, their version of holiday traditions and gatherings vary so vastly. From restaurant meals and take-out to large feasts of over 50 people. The common thread: gratitude, love and of course, food!

    Read the rest of this entry »

  12. Shredded Brussels Sprouts Salad

    Shredded Brussels Sprouts Salad

    Today is an exciting day! Well yes, it’s election day. Which is obviously HUGE, I hope for my American readers that you’ve already gone out and voted. But, it’s also book release day for my friend Alexis of Lexi’s Clean Kitchen. Her debut book Lexi’s Clean Kitchen hits stands today and this is an absolute must for your kitchens. Featuring over 150 delicious paleo-friendly recipes to nourish your life, this cookbook brings the focus to achieving health and happiness through the simple concept of eating clean. With a collection of fresh, creative yet practical and approachable recipes, Lexi makes eating at home, easy, tasty and fuss-free.

    Lexi's Clean Kitchen

    For those of us with gut issues, Lexi has a similar path to her healthy lifestyle, so her story brings feelings of familiarity and with that that instant connection. Lexi’s Clean Kitchen delivers an abundance of healthy meals packed with amazing flavor, like Thai Meatballs, Classic Chili, One-Pan Arroz con Pollo, Maple-Glazed Salmon, and Sriracha Lime Chopped Chicken Salad, with healthier options of your favorite indulgent foods, like French Toast Sticks, Perfect Waffles, Birthday Cake, Easy Sandwich Bread, and more!

    Read the rest of this entry »

  13. How-to Make Everything Bagel Spice Blend

    Tutorial Tuesdays // Tasty YummiesHow-to Make Everything Bagel Spice Blend

    If you guys following me on Snapchat, you know that I have been Everything Spicing basically ALL the things this past month or two. I have been on a bender of keeping my weekday meals as simple as possible, but maximizing the flavors whenever I can. This blend is basically the best way to do this.

    How-to Make Everything Bagel Spice Blend

    I mix up a batch of this and it gets tossed on roast potatoes and squash. It’s incredible an avocado toast and the perfect topped to your morning eggs. I have added it to sautéed veggies, we did a whole chicken on the grill sometime last month, beer-can style with some hard cider and we coated the chicken in this blend. Out of this world good. It’s been an amazing as a rub on grilled, roasted and sautéed meats and fish of all varying types. And finally, I have made amazing grain-free crackers with this blend (that recipe is coming later this week). You could also swirl this blend into cream cheese or goat cheese, or just add it to homemade hummus or other dips.

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  14. One Pan Mustard Roasted Salmon and Veggies

    One Pan Mustard Roasted Salmon and Veggies

    In an effort to ‘Keep it Simple, Stupid’, today I am bringing you an effortless, one-pan recipe, perfect for the busy weeknights ahead. Without the overly-styled (not-so-realistic) plates of food and the fussy settings, I want to illustrate just how uncomplicated, yet still super tasty and nourishing, weeknight eating can be.

    One Pan Mustard Roasted Salmon and Veggies

    I have been loving the wide array of creative one pan and one pot meals that flood the internet this time of year. This is precisely the inspiration we all need more of, when life feels so hectic that take out seems the only way. Easy weeknight meals only have to be as complicated as we make them, I find one-pan, one-pot, under 30-minute real food meals to be way to go. Always.

    Read the rest of this entry »

  15. How-to Make Homemade Pumpkin Pie Spice

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Homemade Pumpkin Pie Spice

    It’s pumpkin spice season and before we dive head first into all the fall baking and making, let’s get down to the basics. Homemade pumpkin pie spice takes but 5 minutes to make and while buying a pre-made blend is just as time effective, I often find the pre-made blends aren’t made to my liking. It’s also more cost effective to make your own, especially considering you probably have all of the ingredients in your pantry, already.

    How-to Make Homemade Pumpkin Pie Spice

    How-to Make Homemade Pumpkin Pie Spice

    Other benefits of making your own: You can also make it in smaller batches, if you prefer, to keep it fresher, keeping it’s strong flavor, for longer. You can tweak the blend to make it to your liking. Adding even more cinnamon or nutmeg if you prefer, dropping the allspice if that’s not your thing, you can fully customize this spice blend to be your own.

    Read the rest of this entry »

  16. How-to Make Quick Pickled Veggies

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Quick Pickled Veggies

     

    With the end of summer not too far off, it’s time we start planning our graceful exit strategy, for me this usually includes preserving as much of the summer flavors as possible. Besides preserving fresh herbs in olive oil, I find quick pickled veggies to be an excellent way to hang on to the tasty abundance of summer, just a little bit longer.

    Sure, canning, fermentation and other more long-term storage options are always available, but this is a super quick method, that you can throw together in a mere 15 or 20 minutes. No mess and no fuss.

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  17. How-to Make Homemade Barbecue Sauce

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Homemade Barbecue Sauce

    Yesterday’s summer solstice marked the official start of summer, which means we also kicked off the season of grilling and barbecue. A good traditional barbecue sauce is key to a season of delicious backyard feasts. However, if you are like me, when you turn over most jars and bottles from the store, to investigate the ingredients, you are sorely disappointed. Most contain loads of sugar, high fructose corn syrup, various preservatives, thickeners, artificial flavors, colors and who know’s what else. Let’s be honest, they are also not all that good. We can do better!

    Making your own sauce is incredible simple, you don’t need any special ingredients and with this simple tutorial and formula, I also give you the options to customize your sauce and make it just how you like it.

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  18. Raspberry Vinaigrette

    Raspberry Vinaigrette

    Raspberry Vinaigrette

    Happy Friday, friends! I am still away on a little anniversary getaway with my husband. We’re in Palm Springs soaking up all of the desert goodness, celebrating 9 years of marriage and 13 years since our first blind date. We try for a vacation every year for our anniversary, it’s so important for us to stop the clock, step out from our busy lives and just celebrate each other for a few days. Especially since we both work from home, going away is a really nice opportunity to just be with each other, without the distractions of our work and life. We get to relax, talk, reminisce and most excitingly, nap in the middle of the day, just because we can.

    Raspberry Vinaigrette

    Raspberry Vinaigrette

    I think one of the (many) things I love most about our love, is that Mark still has the ability to surprise me, even after all of these years. He’s always keeping me guessing and on my toes and he is always willing to try something I made, just to support me.

    Read the rest of this entry »

  19. How-to Make Roast Chicken in the Slow Cooker

    Tutorial Tuesdays // Tasty YummiesHow-to Make Roast Chicken in the Slow Cooker

    This tutorial falls under the category of simple, yet sweet. Or should I say, simple, yet savory! This is the perfect weeknight meal solution and as of recent, it is a near weekly occurrence in our house. I grab a fresh 3-4 lb whole pasture-raised chicken at the farmers market or Whole Foods, I rub it down, season it up, pile it atop some root veggies in the Crock Pot and voila, 4 hours later, dinner is ready.

    The best part of a weekly whole chicken is how many meals we get from it. The meal from the whole roasted chicken is good for at least 2-3 meals, we enjoy it with the potatoes, as chicken salad, on top of big green salads, etc. Then I make a big pot of stock from the leftover bones and we get another 2-3 meals from that. This is truly a must for any busy family.

    The seasonings on your chicken can vary with your preference and your mood. Generally I use this all-purpose herb and seasoning blend, that I love, occasionally I will opt for a spicy, chile pepper rub, it’s also great with lemon zest, garlic and freshly ground black pepper. The possibilities are endless. Seriously, you will never buy that rotisserie chicken from the store, again.

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  20. Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs

    Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs

    Sometimes, less really is more. I feel like there can be a lot of pressure in the recipe developing world, to go further, to come up with super crazy flavor combinations, to mix unsuspecting ingredients together or to be the first to come up with the next big food idea. Those big ideas and crazy creations often spread like wild fires amongst other bloggers, some ideas may become infamous on Pinterest, but ultimately I find for me it can all just be a thankless rat race. When I am cooking for myself or others, I always come back to the idea that less is more, don’t over-think it, K.I.S.S. (keep it simple, stupid). The most simple recipes here on Tasty Yummies are typically the most popular. I like to be able to cook recipes with ingredients that I already have on hand, on a week day, I don’t want to run to 45 stores to get all the ingredients for one dinner. I like easy, smart and quick.

    Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs

    Life has been busy this month, one of the busiest I can remember in a long time. There have been countless trips, more hotel rooms than I can count, flights, visits with family, conferences, events and so much more. When I come home and I look at my to-do list and the next round of travels, I feel overwhelmed, so the last thing I can imagine doing is developing some epic creation in the kitchen. If I feel that way, I have to imagine that many of you do, as well. The last few weeks have been about easy meals, bone broth and homemade soup, crock pot meals, grilled local grass-fed meats, ALL the veggies and lots and lots of salads.

    Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs

    As life has me spinning and the message to “Honor Yourself” has continuously presented itself to me over the past few weeks, I have been trying very hard to give myself the space to do this. This isn’t an easy feat when life is feeling wildly out of control. I found myself fighting a cold last week, likely from all of the going and not properly taking care of myself and I am sure being on planes and in hotels with lots of germs, didn’t help either. Since I didn’t have the space to fully allow my body to heal, earlier this week I felt myself fighting off a sinus infection. I realized no matter how hard it would, I had to stop. Breathe. Give myself space to ground in. I found time to meditate, I sat with my feet in the sand at the ocean, I took a walk with my hubby and our pooch.

    Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs

    It isn’t easy to stop going when life is crazy and it doesn’t always feel good to say no to the bigger and “better” things in life, but ultimately when we can nourish ourselves, we are in a much better place to then nourish those around us, in our family and in our community. A fact I was reminded of recently by a friend.

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  21. Late Summer Farmers Market One-Pot Pasta (Gluten-Free)

    Farmers Market One Pot Pasta (Gluten-free)

    Listen, I am not even going to try to claim any bit of this whole one-pot pasta thing, as my idea. If you have spent more than 5 minutes on Pinterest you will know that this phenomenon has swept the internet in the past few years and it’s definitely not going away. In fact, you can even read about the back story and learn where the trend originated.

    Farmers Market One Pot Pasta (Gluten-free)

    But, just because I can’t have gluten and I prefer to avoid dairy, doesn’t mean I shouldn’t be able to partake. In fact, I took it all a step further after a trip to the farmers market, adding as many end-of-summer veggies as I could, because duh – veggies are the best!!

    Farmers Market One Pot Pasta (Gluten-free)

    Farmers Market One Pot Pasta (Gluten-free)This hearty, creamy, Late Summer Farmers Market One-Pot Pasta dish can be made in just about 20 minutes, from start to finish, with just one pot to clean. It’s gluten-free and naturally vegan, plus you can easily adapt it to what is most in-season and highlight your favorites! I love that without any dairy this pasta is creamy and rich. Of course, if you are a cheese-eater, go to town and top it with your favorite shredded cheese.

    For my paleo and grain-free friends, you can grab an alternative recipe today where I am sharing a version of this one-pot pasta dish featuring zucchini pasta (aka zoodles)

    Farmers Market One Pot Pasta (Gluten-free)

    Late Summer Farmers Market One-Pot Pasta (Gluten-Free)

    gluten-free, dairy-free, egg-free, nut-free, vegetarian, vegan
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes

    Ingredients 

    • 12 ounces organic brown-rice spaghetti-style pasta, gluten-free
    • 1 pound cherry or grape heirloom tomatoes, halved or quartered
    • 1 medium onion, thinly sliced
    • 3 cloves garlic, thinly sliced
    • 2 sprigs basil, plus additional, roughly torn for serving
    • 2-3 zucchini, thinly sliced and quartered
    • 2-3 large handfuls kale, roughly chopped or torn, stems removed
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons coarse sea salt
    • ¼ teaspoon freshly ground black pepper
    • ½ red pepper flakes, optional
    • 4 cups water
    • for topping: zest from 1 lemon

    Options:

    • top with Parmesan or Romano cheese, shredded
    • sprinkle nutritional yeast on top for vegan cheesy flavor
    • opt for leeks or shallots instead of onion
    • try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
    • if not dairy-free, add cream at the end for even more rich, creaminess
    • if you are a meat-eater, you can add also add sausage or pepperoni

    Instructions

    • Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
    • PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.

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