Gluten Free Veggie Patties

Cauliflower is still one of my favorite vegetables because it is so versatile. You can spice it up in many different ways and its texture is great to work with.

Ingredients: (serves 1-2)

• 1/2 head of cauliflower (chopped up) and baked in oven at 350 degrees for about 25 minutes
• 1/2 cup red or green bell pepper (chopped)
• 1/3 cup red onion (chopped)
• 1/2 cup cilantro (chopped)
• 2 tablespoons canned jalapenos (diced)
• 1 egg
• 2 heaping tablespoons mayo
• 3 tablespoons almond flour
• 3 tablespoons ground flax seeds
• 1/4 – 1/2 teaspoon salt (depends on taste)
• black pepper to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Avocado or sunflower oil for frying

Instructions:

Combine your cauliflower and the rest of the ingredients in a medium sized mixing bowl.

Mix well and let sit in fridge for about 5-10 minutes. This allows the flax seeds to firm the mixture up. If the mixture seems too runny, add another tablespoon of ground flax seeds.

Place 1-2 tablespoons avocado or sunflower oil in a non-stick frying pan and place on medium-high heat. Once oil has heated, with a little oil on your hands, scoop up the mixture and form into medium sized patties, about the size of your palms, and drop into pan.

Cook for about 3-5 minutes on each side until both sides are golden brown.

Placed patties on a parchment-lined cookie sheet and bake for an additional 25-30 minutes at 350 degrees F and dig in! 🙂

Gluten Free Cauliflower Patties

 

Gluten Free Fish Taco Bowl

I can’t believe it’s 2015! It’s been a while since I’ve blogged – hard to believe the holidays are over and we are well into the new year. One of my resolutions was to not eat sweets, including high-sugar fruit, maple syrup, agave, honey, or, of course, sugar. It’s been 25 days and I have stuck to my resolution. Woohoo!  Granted, I didn’t resolve to not eat sugar for the WHOLE year… that is just unrealistic. But definitely to not have it for the month of January and possibly February. Let’s see how long I can go! I am definitely feeling better without sugar, and don’t have sugar cravings nearly as much as I used to.

As for regular meals – eating mostly fish and vegetables with limited grains has also been great! Here is a meal that fits well with these dietary restrictions. No grains. No sugars. Just protein (from fish), some raw veggies, and fat from an avocado. Works for me!

This recipe makes a serving for 2.

Ingredients:

• 2 pieces of wild caught cod
• organic red and green cabbage (2 cups, shredded)
• mild jalapeno peppers, jarred (3 tablespoons, chopped)
• 2 tablespoons lemon juice
• 1 medium sized avocado
• 2 tablespoons chopped organic red onion
• 2 heaping tablespoons mayo (I use Hampton Creek’s “Just Mayo” – I love it! But please note, it does have Canola Oil, which can be a problem for some Celiacs, but it is NON GMO Canola Oil)
• 2 teaspoons red wine vinegar
• chili powder* (to taste)
• garlic powder* (to taste)
• onion powder* (to taste)
• salt* (to taste)
• cumin* (to taste)
• olive oil
• cilantro for garnish
• salsa of choice (optional)
• chopped grape tomatoes for garnish (optional)

*Make sure your spices are not cross contaminated. This means they need to be packaged in a facility that does NOT package wheat or gluten. I use “Simply Organic” spices and love them, but any spices (preferably organic) that aren’t packaged on equipment that also packages wheat should be fine.

Instructions:

Preheat oven to 375 degrees F. Line a shallow pie dish with parchment paper and place your cod on the paper.

Take about a tablespoon of olive oil and your 2 tablespoons of lemon juice and rub them onto your cod. Season your cod (to taste) with the following: chili pepper, cumin, salt, onion powder, garlic powder. Then take a tablespoon of your chopped jalapenos and sprinkle on top of each cod piece.

Bake your cod for about 15-25 minutes at 375.  The time varies based on your oven and also the thickness of your cod. These pieces were about an inch thick and definitely needed the full 25 minutes. Thinner pieces of fish may only take about 15 minutes. Make sure your fish is completely cooked when you take it out. You’ll know it’s ready when a fork can pull the fish apart easily and it is opaque.

During the time that your fish is baking, prepare your other items for your taco bowl.

Chop up your cabbage.

Place your cabbage in a bowl with your mayo and red wine vinegar and mix together. Set aside.

Cut open your avocado. Remove the skin, and cube. Place in mixing bowl and mash up. Add the remaining chopped jalapenos and chopped red onion and mix together. Add salt to taste. Set aside.

Now you can build your bowl!

Layer your plate/bowl with your cabbage, fish, guacamole, salsa (optional), tomatoes (optional) and cilantro. Voila! Super easy, flavorful meal. Enjoy!

 

 

Gluten Free Dairy Free Pumpkin Pie

When I was little I wasn’t too sure about pumpkin pie. I tried it for the first time when I was seven. I had never had pumpkin. I took a bite and my grandfather asked me if I liked it, and I said, “Hmmm, I need to have another bite to see.” To which he said, “Well you must like it dear.”

As it turns out, pumpkin pie is one of my all time favorites!

For this recipe, I used a pre-made gluten-free crust, which shall remain nameless as it was awful. I ended up eating around the crust, because thankfully, the filling was great. This recipe is actually intended as a crust-less pie so you don’t need a crust, however, if you want to have traditional pumpkin pie, I’m sure there are some great gluten free crust recipes out there.

This crust-less pumpkin pie recipe is originally from the GFE (Gluten Free Easily) website http://www.allglutenfreedesserts.com. I made some slight adjustments.

Ingredients:

• 2 eggs
• 1 can (16 ounces) organic pumpkin puree
• 1/2 cup organic granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp vanilla
• 1 cup canned whole-fat coconut milk (put the remaining can in the fridge for your morning coffee) 🙂
• 1/4 cup almond flour (or you can substitute any gluten-free flour mix – but I wouldn’t recommend coconut flour alone as it is dense)

Instructions:

• Preheat oven to 425 degrees F. Grease pie plate and set aside. If you are using a crust, disregard greasing step.
• In large bowl, beat eggs, sugar, coconut milk and vanilla. Add your pumpkin and beat lightly. In smaller bowl mix your flour with spices and salt. Add this mixture to your wet ingredients and mix together well.
• Bake for 15 minutes at 425. Then reduce the temp to 350 and cook for another 45-50 minutes…until knife or fork comes out clean. Let cool.

And voila! Top with some homemade whipped cream (dairy free, of course, if you can’t have dairy) sprinkled with cinnamon and serve it up — or enjoy all to yourself!

 

Gluten-Free Grain-Free Dairy-Free Banana Bread

Gluten free, grain free, dairy free chocolate chip banana bread

 

Yup, it’s a traditional favorite – chocolate chip banana bread – but this is the healthier, gluten free, grain free, dairy free, lower-sugar version. I looked at a lot of different recipes and altered them to come up with a lower-sugar bread that is still sweet but not overwhelmingly so.  I did the math and a slice of this bread has less than half the carbs and sugars of a typical slice of gluten free banana bread.  And the reason is simple. I used less than a third of the sugar typically called for, and half the amount of chocolate chips. And it didn’t feel like I was missing out.

Some original banana bread recipes call for sour cream, which I’m sure would be phenomenal…but I used dairy free plain coconut yogurt. If you are not allergic to dairy, I would recommend using organic sour cream, and adding a little more banana, as the sour cream won’t taste as sweet as the coconut yogurt.

Ingredients: (Makes 1 traditional-size bread loaf)

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 tsp. salt
• 1/3 cup coconut sugar
• 1/2 cup dairy free butter at room temperature (I use MELT from Costco, or you can use Earth Balance Coconut butter spread, or dairy free butter of your choice)
• 2 tsp. vanilla extract
• 1 tsp. cinnamon (optional)
• 1/4 cup plain coconut yogurt (I use the SO DELICIOUS brand)
• 1 tsp. baking soda
• 1 1/2 small, ripe bananas
• 1/2 cup dairy-free, gluten free chocolate chips. (I use “ENJOY LIFE” semi-dark chocolate chips)

Instructions:

Preheat your oven to 350 degrees F. Line a loaf pan – I use a 5.25 x 9 x 2.75 glass loaf pan – with parchment paper coated in coconut oil.

You’ll have to dirty up a few bowls for this recipe, but it’s worth it! 🙂

In a medium size bowl, combine your almond flour, coconut flour and salt, and set aside.

In a small bowl, mash up your bananas. I only use 1 and 1/2 bananas because they are high in sugar and you don’t need that many to give you the flavor of banana.  I take my remaining banana, slice it, and throw it in the freezer for a future smoothie.

In another small bowl, combine your yogurt and baking soda, and set aside.  Then measure out your chocolate chips and have them ready in a bowl as well – makes it easier.

In a large bowl, add your sugar, softened butter, eggs, vanilla and cinnamon. Use a hand mixer to beat the ingredients together until smooth.

Beat in your yogurt mixture. Add your mashed bananas. Then stir in your dry ingredients until just blended. Mix in your chocolate chips, and you’re ready to pour your thick batter into your loaf pan.

Bake in your oven for about 55-70 minutes (times vary depending on your oven). You can insert a toothpick at 55 minutes to see if it comes out totally clean. Once done, remove from oven and let sit for an additional 10 minutes. Then remove from your loaf pan and let cool completely before slicing.

Did someone say coffee?? I think I better go brew a pot 🙂

Quinoa Tabouli

Gluten Free, Vegan Tabouli

Similar to Israeli salad, Tabouli is a refreshing, Mediterranean salad that is typically made with bulgur or cracked wheat – a Celiac’s nightmare.  But…when you replace the wheat with organic quinoa (which is the seed of the Chenopodium or Goosefoot plant), you can enjoy a traditional dish with a twist. And, it’s a hearty meal you can enjoy as part of Meatless Mondays, if you participate. 🙂

Please note: While quinoa has been recommended by some doctors as a gluten-free alternative, there have been studies that have shown quinoa to cause issues for those with Celiac and gluten sensitivities, due to one of two things: 1) Processing. Often times quinoa is processed in facilities with other grains that contain gluten, and thereby it is cross contaminated, negatively affecting those with gluten sensitivity, as the tiniest bit of gluten can cause intestinal damage and discomfort. 2) Quinoa is a seed, making it hard to digest, in general, and many seeds have gluten-like proteins that have been shown to cause digestive inflammatory issues.  More information on quinoa can be found here. 

With that said, double check your quinoa package to make sure it was processed in a gluten-free facility. And, if you haven’t tried quinoa, try a small amount to make sure it works for you. For some with Celiac Disease, it is a life saver. For others, it is another food to avoid.

Ingredients: (serves 2)

• 2 cups cooked quinoa (follow the cooking instructions on your package)
• 1/3 cup scallions (chopped)
• 1/3 cup mint (chopped)
• 1 and 1/4 cup flat parsley (chopped)
• 1/2 large cucumber (diced)
• 10 cherry tomatoes (cut into quarters)
• 1/2 cup olive oil
• 1 small to medium lemon (squeezed)
• 1/2 – 3/4 tsp. salt
• 1 medium to large garlic clove (minced)

Instructions:

• In small bowl, add your olive oil, garlic, lemon and salt. Whisk together and set aside.
• In large bowl, add your scallions, mint, parsley, cucumbers, and tomatoes.
• Add your cooked quinoa and dressing to your veggies and mix well.  Voila!

🙂

Israeli Salad

This is one of the simplest, most refreshing salads. It’s super easy to make and goes with almost any meal.

Ingredients (suggested amounts):

• 1 medium to large size cucumber or 2-3 Persian cucumbers (which is my preference as they are usually crispier and more refreshing)
• 1-2 cups tomatoes (I like using cherry or grape tomatoes, but roma or steak tomatoes are fine too)
• 1/4 small red onion
• 1 yellow or red bell pepper (optional)
• 1/2 bunch cilantro
• 1-2 small lemons, squeezed (start with one, then see if you want to add more)
• 2-3 tablespoons olive oil
• Pinch of black pepper
• Salt to taste

Instructions:

OK, so the beauty of this salad is that while I listed quantities of the ingredients above, you don’t really have to measure your ingredients. As long as you have these vegetables on hand, all you need to do is cut up equal parts (with the exception of onion and cilantro, which I use less of as a flavor boost, not a main ingredient).

Dice up your cucumbers, tomatoes, onion and peppers:

Add your chopped veggies into a medium sized bowl. Chop a half bunch of cilantro (this can be coarsely chopped) and add to your bowl.

Add your olive oil, squeezed lemon, pepper and salt – mix together and voila!

It’s that simple, and it’s a favorite at potlucks because it’s refreshing and different from your typical green-leaf lettuce salad. (The secret to the lemon/olive oil dressing is adding enough salt without it being too salty). Enjoy!

 

Shakshuka

 

Shakshuka

The other day the dish Shakshuka came up in conversation and I realized I had yet to blog about this popular Israeli dish that I grew up on. My version does not have the typical spices associated with this dish (i.e. paprika, cumin, cayenne), but it is still quite a flavorful dish that I typically make for breakfast or lunch when I have leftover marinara sauce from the night before.

Serves 2

Ingredients for sauce:

• 1 14.5 oz can of diced/crushed tomatoes (I use Muir Glen, as they are organic)
• 3 cloves garlic (peeled and minced)
• 1/2 small-medium red or yellow onion (chopped)
• 1/2 green bell pepper (chopped)
• 1/2 eggplant (cubed) (optional)
• 1/4 tsp. salt
• 2 tsp. oregano
• 1 tsp. basil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/4 tsp. thyme
• Olive oil

Other ingredients: 4-6 eggs

Instructions:

In a large skillet with lid, add olive oil and your chopped onions, peppers, and eggplant and sauté over medium-high heat. Let your veggies soften, about 10-12 minutes (eggplant may take a little longer, so make sure it is cooked through). Add your minced garlic and cook for another 2-3 minutes.

Add your tomatoes and all your spices. Mix well and cook for about 5 minutes on medium high heat.

Reduce your heat to medium, and break your eggs over your sauce.

Let the eggs cook for about 3-4 minutes, then cover your pan to allow them to cook on top.

This generally takes another 4 minutes, but check the progress as you cook. You don’t want your eggs to harden in the middle.

Once your eggs are white and still have a soft yolk, remove them from heat and serve immediately!

 

This is normally eaten with pita bread, but being gluten-free I eat it as is. You can always toast your favorite gluten free bread to dip in your egg yolk. 🙂

Spanish Cauliflower Rice

Vegan, gluten-free, grain-free, Mexican bowl

I love Mexican food! That’s why when I had a Mexican bowl at a local vegan place in the city, I was inspired to create my own dish that would be just as flavorful, and easy to make, using a base of cauliflower rice, instead of regular rice.

Ingredients:

• 1 small head of cauliflower (shredded)
• 1/2 bell pepper, diced (I used yellow, but you can use any color)
• 1/2 medium red or yellow onion, diced
• 1 large garlic clove, minced
• 4 tbsp. tomato sauce
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. chipotle powder
• 1/4 tsp. chili powder
• 1/4 tsp. dry oregano
• olive oil for sautéing

Directions:

In a large sauce pan, add 1-2 tbsp. olive oil and sauté your onions and peppers on medium high heat for about 10-12 minutes. Add your minced garlic and cook for about 2 minutes. Reduce heat to medium.

Add your tomato sauce and all your spices, and mix well.

Add your shredded cauliflower and incorporate into the mixture, cooking for about 5-7 minutes, which gives the cauliflower a rice-like texture.

Now comes the fun part of building your Mexican bowl.

I added organic black beans, some cooked rutabaga, chopped cabbage with lime, fresh salsa, freshly cut cilantro, and guacamole. YUM!!

 

Roasted Garlic Rutabaga

Roasted Garlic Rutabagas

I LOVE potatoes. Who doesn’t? But, potatoes are starchy and higher in carbs than other root vegetables, like rutabaga.

The first time I tried a rutabaga I didn’t like it – it tasted nothing like a potato! However, as my tastes have changed, I’ve been able to adjust to it and I really enjoy the taste of rutabagas today…especially when they are flavored right.

Rutabagas have half the carbs of potatoes, and have a bit of a sweet kick to them. I’d definitely recommend trying to replace the potatoes in your favorite potato recipe with rutabagas at least once to see if you like them.

This following simple and yummy recipe was created by my best friend. She helped me cook this dish and I jotted down what she added as we went along so I could share the recipe on here. She throws things together off-the-cuff, as I often do, so it was fun to experiment together.

Ingredients:

• 2 rutabagas
• 1 cup chopped red onion
• 3 garlic cloves (minced)
• 1/6 cup olive or avocado oil + 1 tbsp. for sautéing
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 1 and 1/2 tbsp. rosemary (optional)
• salt to taste

Instructions:

Preheat your oven to 375 degrees F.

Peel and dice your rutabagas.

Add 1 tbsp. of your olive/avocado oil in a pan and sauté your diced onion on medium-high heat for about 7-8 minutes until onion is transparent and golden. Add your  minced garlic and cook for an addition 2 minutes.

Place your diced rutabaga in a glass baking dish (I used a 9 inch pie dish). Add your sautéed onions and garlic, spices, and remaining oil to dish and mix well.

Bake in your preheated oven for 45 minutes, or until fork goes through rutabaga easily.

Enjoy! 🙂

Vegan Flax Seed Crackers

Vegan, gluten-free, grain-free, flax seed crackers

This recipe was taken from Amber Shea Crawley’s book “Practically Raw,” but I made a couple of slight modifications. I LOVE her recipes.

When it comes to finding crackers or chips that are gluten free, grain free, corn free, and vegan, it’s almost an impossibility. So it’s nice to be able to make a batch at home and enjoy throughout the week. But fair warning, these are addictive.

The main ingredient in these crackers is flax seeds. If you are not familiar with flax seeds, they are a great source of omega-3 essential fatty acids, as well as soluble and insoluble fiber.

OK, let’s get started! Preheat your oven to 325 degrees F. Cover two cookie trays with parchment paper coated lightly with coconut oil.

Ingredients:

• 1 cup ground flaxseed
• 1/3 cup whole flaxseeds
• 1/6 cup sunflower seeds
• 1/6 cup pumpkin seeds (chopped)
• 1/3 cup almond flour
• 2 tbsp. sesame seeds
• 2 tbsp. hemp seeds (I use raw hemp seeds)
• 3/4 tsp. salt
• 1 cup less 2 tbsp. filtered water
• 2 tbsp. toasted sesame oil

Instructions:

Combine all of your dry ingredients into a large mixing bowl.

Mix together dry ingredients and then add your water and sesame oil. Combine well and let sit for about five minutes. Mixture will thicken.

You should have enough mixture to evenly split between your two cookie sheets. Spread the mixture out into a thin layer with a spatula. This takes a little bit of patience. 🙂

Place in the oven for 15 minutes. Remove from oven and carefully flip each batch.

With a pizza cutter, score your crackers into large or small pieces, whatever your preference.

Return to the oven and bake for an addition 10 minutes, until lightly browned.

Remove from oven and let cool. Once cool, each batch should be able to easily break into delicious whatever-size-you-picked crackers. 🙂