Tag Archives: Gluten-free diet

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

butternut squash coconut curry soup red lentil gluten free vegan carrotMost likely you are very cold right now since it’s been a brutal winter in the Midwest and East Coast. I’m in sunny warm Arizona enjoying my first ever warm winter season so I pretty much feel like I won the lottery at this point. What better way to celebrate than making soup? Ok, I’m slightly lame but here’s is yummy soup anyway.

I love every single flavor of this soup. I love all of these flavors separately but when combined are rich, creamy and really hearty. Plus it’s vegan and gluten free.

This soup is super fast and easy, freezes and reheats really well. First saute your veggies for a few minutes…

butternut squash coconut curry soup red lentil gluten free vegan carrotThen add all remaining ingredients and simmer…

butternut squash coconut curry soup red lentil gluten free vegan carrotThe last step is to puree. Boo-yah! Enjoy this nutritiously decadent creamy soup.

butternut squash coconut curry soup red lentil gluten free vegan carrotI used to be apprehensive about cutting squash. I used to worry I’d lose a digit or worse. I looked up some videos on youtube.com and picked up some great tips and tricks. Here’s a  video for cutting a butternut squash that was super helpful. The second part of the video is where she shows how to peel it. Easy peazy, I’m a pro now. 

Butternut Squash Coconut Curry Soup with Red Lentils - Vegan, Gluten Free
 
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Author:
Recipe type: Vegan, Gluten Free, Soup
Serves: 4 servings
Ingredients
  • *** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
  • 1 tbsp olive oil
  • 1 butternut squash, peeled, deseeded and diced
  • 3 medium carrots, diced
  • 3 cups vegetable stock
  • ½ cup red lentils or ¾ cup for a thicker soup
  • 1 tbsp curry powder
  • ½ teaspoon turmeric
  • 1 can reduced-fat coconut milk
  • **Optional: shredded coconut for garnish**
Instructions
  1. Heat olive oil on medium/high heat in a large saucepan and add squash and carrots. Let sear for a couple of minutes, stir and let sear again for a couple of minutes.
  2. Stir in curry and turmeric, cook for a couple of minutes.
  3. Pour in in lentils, vegetable stock and coconut milk. Stir to combine thoroughly and bring to a boil.
  4. Once boiling, reduce heat to a simmer. Cover and let simmer for 15 - 18 minutes or until everything is tender. Stirring occasionally so the bottom doesn't scorch.
  5. Using a food processor (I used a Vitamix), puree until as smooth as desired.
  6. Serve warm. Can garnish with shredded coconut flakes.
  7. This soup freezes and reheats very well.

 

 

Protein Packed Breakfast – Quinoa Spinach Egg Breakfast

Protein Packed Breakfast – Quinoa Spinach Egg Breakfast 

protein paleo gluten free calcium quinoa spinach fiber breakfast

I love breakfast any time of the day so when I got home from yoga today I needed some protein stat. If you don’t know my addiction to quinoa, you haven’t been paying attention. It’s delicious and packed with essential proteins which always gets a thumbs up in my recipe book.

protein paleo gluten free calcium quinoa spinach fiber breakfast

I went a little freestyle today and ended with a protein PACKED meal that not only has protein from the quinoa and eggs but calcium and fiber from the spinach. It was as easy as making scrambled eggs.

 protein paleo gluten free calcium quinoa spinach fiber breakfast

{ I always choose organics whenever available }

Protein Packed Breakfast - Quinoa Spinach Egg Breakfast
 
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Author:
Recipe type: Paleo, Gluten-Free, Protein, Breakfast
Serves: 2
Ingredients
  • ¼ cup uncooked quinoa
  • ¾ cup vegetable or chicken broth to cook the quinoa in but you can use water. The broth just gives it extra flavor.
  • 2 eggs
  • 1 cup fresh spinach packed loosely (could use kale too)
  • ½ tablespoon ghee (can use coconut oil or olive oil)
  • 1 teaspoon garlic, minced OR 1 tablespoon finely chopped onion
  • 1 tablespoon unsweetened almond milk (can use any kind of unsweetened milk)
  • Dash of salt
  • Dash of pepper
Instructions
  1. QUINOA:
  2. In a small saucepan put ¼ cup quinoa and ¾ cup broth or water, bring to a boil.
  3. Once boiling lower to a simmer and while stirring occasionally, simmer for about 10 minutes. If you need to add more liquid, add a tablespoon at a time.
  4. EGG:
  5. In a small skillet, melt ghee and saute the garlic or onion for a minute on medium heat.
  6. In a separate medium bowl whisk eggs, almond milk, salt and pepper. Set aside.
  7. Place spinach in skillet and heat on low until completely wilted, stirring occasionally.
  8. Once spinach is cooked, pour in egg mixture.
  9. Combine egg mixture with spinach and cook like you would scrambled eggs by continually stirring until the eggs are cooked thoroughly.
  10. Once eggs are done add cooked quinoa and combine.
  11. **Optional: top with a little cheese (this will make it non-paleo)**

 

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10-Minute Almond Butter Deliciousness Cookie – Paleo, GF

10-Minute Almond Butter Deliciousness Cookie 

paleo gluten free almond butter raw honey coconut flour cookie healthy

My good friend Tracy, who is gluten sensitive, came over to visit me today and I told her she was going to help me test a new gluten-free cookie. She even took notes lol. I ended up having to include “DELICIOUSNESS” in the title of these because that’s all she could say when she tasted them.

paleo gluten free almond butter raw honey coconut flour cookie healthy

I was initially skeptical about this recipe mainly because the 1 1/2 teaspoons of baking soda and only 2 tablespoons of coconut flour had me scratching my head. How the heck are these going to turn out cookie-ish? Let me tell you, this recipe is PERFECT!

6 ingredients and 15 minutes later and we had delicious paleo, gluten-free COOKIES!

They turned out so soft and chewy and had so much DELICIOUSNESS in them. We were so excited at how these turned out you would’ve thought we found big foot or something. These were SO good, not to mention easy! Hands down the best paleo, gluten-free cookie I’ve ever made.

I’ve made a couple of batches with both creamy almond butter and chunky almond butter and both came out great. The different brands actually had different consistencies. One was thicker and one was more runny but both turned out delicious.

{ I always choose organics whenever available }

10-Minute Almond Butter Deliciousness Cookie - Paleo, GF
 
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10-Minute Almond Butter Deliciousness Cookie - Paleo, GF
Author:
Recipe type: Paleo, Gluten-Free
Ingredients
  • 1 cup almond butter
  • ⅓ cup raw honey
  • 1 large egg
  • 1½ tsp baking soda
  • 2 tbsp coconut flour
  • Optional: ¼ sliced almonds. You can use any nut or even chocolate chips if you want.
Instructions
  1. Preheat oven 350 degrees.
  2. Line a baking sheet with parchment paper or use a non-stick cooking sheet.
  3. In a medium bowl put almond butter, raw honey, egg and baking soda. Mix everything until combined.
  4. Add 1 tablespoon of the coconut flour and mix well.
  5. Add the other tablespoon of coconut flour and mix well.
  6. Stir in almonds (optional of course).
  7. Drop tablespoon size rounds onto your baking sheet. Flatten the mounds a bit. They will spread a lot so don't place them too close together.
  8. Bake for 10 minutes.
  9. Let sit for 5 or 10 minutes before removing from cookie sheet to let them firm up a little.
  10. Yields: 10 - 15 cookies. I made mine pretty big and I got 10 from the batch.
  11. Lastly, eat and write me a thank you note.

 

Amazing Quinoa Mac and Cheese

 

Amazing Quinoa Mac and Cheese 

It’s no secret how much I love quinoa.  It’s so versatile, packed with protein (more than most meats), is gluten-free and adapts to so many different flavors.  I use it in place of oatmeal for breakfast and in place of meat in stuffed peppers. Thanks to quinoa I don’t miss pasta at all.

I ran across a quinoa mac and cheese recipe at Spill The Beans and put my own spin on it.  99% of the time I like to think I’m very humble but after tasting what just came out of my oven, I’m a friggin genius!  This stuff is AMAZE-BALLS!  Ok, patting myself on the back complete, let’s get to the recipe 🙂

Use organic whenever possible

quinoa mac cheese macaroni baked protein egg gluten free spinach onion

www.theorganicrabbit.com

quinoa mac cheese macaroni baked protein egg gluten free spinach onion

Amazing Quinoa Mac and Cheese
 
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Quinoa mac and cheese packed with protein, fiber and incredible taste. Gluten free too. You will not miss the pasta at all. Amazingly good.
Author:
Recipe type: Gluten Free
Serves: 6
Ingredients
  • ½ cup quinoa
  • 1 cup chicken broth
  • ¼ cup milk
  • 1 egg white
  • 1 cup of shredded cheese (I used an organic Mexican style blend)
  • ¼ cup chopped onion
  • 2 big handfuls of fresh spinach
  • Olive Oil (for sauteing spinach and onion)
  • Salt and Pepper for taste
  • **Optional: panko crumbs (omit if making gluten free)**
Instructions
  1. Preheat oven to 350.
  2. Grease a pie pan. I sprayed mine with coconut oil.
  3. Prepare quinoa with a cup of organic chicken broth (½ cup of quinoa and a 1 cup of chicken broth). I ended up needing to add an additional ¼ cup of broth but you'll know your quinoa is done when the grains sprout little curlycue tails. If you add too much liquid to the quinoa just continue cooking until the liquid is cooked off.
  4. Saute spinach, onions and a dash of salt and pepper until the spinach leaves are completely wilted.
  5. In a medium bowl whisk milk, egg white and cheese.
  6. Add quinoa/veggie mixture to the milk/egg/cheese mixture. Toss until well combined.
  7. Put everything in your greased pie pan and top with additional cheese if you want. I topped mine with more cheese and a sprinkling of panko crumbs.
  8. Bake for 30 minutes at 350.

 

You can use whatever vegetables you like to suit your tastes.  Maybe some zucchini, tomatoes or even mushrooms.  Whatever vegetable mixture you come up with, it should be about 3/4 of a cup cooked veggies.   

I really need to start on another recipe because I’ve almost eaten half a pan of this quinoa mac and cheese.  This recipe is especially exciting for me because I don’t eat pasta.  With this recipe, I don’t miss it one bit!

quinoa mac cheese macaroni baked protein egg gluten free spinach onion

www.theorganicrabbit.com

Update: I have made this recipe more times than any other recipe besides the portabella creations. I love it SO much!

 

 

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Gluten Free Chip Discovery

The hubby LOVES his chips no matter how carb conscious we are. It’s his weakness. Not only does he love them but like most people, adhering to the actual serving size is near impossible. Because of this we started looking for a chip of a “lesser evil” for him.

While I’m not opposed to having yummy crunchy snacks in the house, I lean toward homemade snacks like my homemade granola because most store bought snacks have too many ingredients that I don’t like or for that matter can’t even say.

It’s taken time and lots of experimenting with different brands, ingredients, flavors, etc.  But through all of that, we not only found a “lesser evil” but we found a chip that’s not evil at all!

(For the record, I am not being compensated in any way shape or form for these reviews, this is just my honest opinion)

Behold our Gluten Free Chip Discovery!

These chips not only solve the healthy ingredient preference but also the “serving size” dilemma and each of these 2 brands of chips are Gluten Free.

Van’s Gluten Free Multigrain Chips

vans multigrain nacho chips cheddar gluten free non-gmo certified

Our first favorite chip discovery is from Van’s.  Our favorite flavor is Nacho Nacho Man. This chip has so much going for it.  The stats might not leave you thinking these are very tasty but let me tell you – THEY ARE AWESOME!  They do not taste like cardboard, they have awesome flavor and are airy and light.  Check out these stats and you’ll be thinking “how can something with stats like that be yummy?”:

  • Loaded with brown rice, oats, millet, quinoa and amaranth
  • 18 grams nutrient rich whole grains
  • Gluten Free Certified
  • No artificial colors, flavors or preservatives
  • No hydrogenated or GMO oil
  • Corn Free
  • Cholesterol Free

Impressive stats huh?  What even better is that the whole bag is 5.5 ounces so by the hubby’s standards equals “1 Serving Size per Hubby“. So if your snacking gets away from you, it could be way worse.

They cost a little more than the typical potato chips but we look at them as a once in a while treat. They are way better than any fattening, greasy, hydrogenated oil laden potato chip, not only nutritionally but they taste awesome!

We savor these and eat them slow because they are so good.  They melt in your mouth.  They also have a BBQ version too.

Simply 7 Quinoa Chips

simply 7 quinoa chips cheddar gluten free non-gmo certified vegetarian kosher

Our second favorite chip discovery is by Simply 7.  We absolutely love these Cheddar Quinoa Chips.  They have a different texture than the first chip.  They are firmer and the texture reminds me of a bugle chips, remember those?

I love the nutritional stats of this chip too.

  • Gluten Free Certified
  • Non-GMO Project Verified (nothing genetically modified)
  • No Trans Fat
  • No Artificial Colors or Flavors
  • No Preservatives
  • Vegetarian
  • Kosher
  • 9 grams of protein

This bag is a little smaller at 3.5 ounces which again falls into the “1 Serving Size per Hubby”.  They have an awesome crunch and are super satisfying.  Strong enough for your favorite Greek yogurt dip too.

Neither one of us are gluten sensitive either, which goes to show that you don’t need to limit your choices just because it’s labeled gluten-free. There is no taste sacrifice with these chips. Delicious is delicious.

There you have it.  The clouds have parted. Now go do a victory lap around the house with a bag in each hand, speaking in tongues because you can have your chippity chips again!!  

 

 

 

 

 

 

 

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