Green Spaghetti

Why yes please, I would in fact like some pasta with creamy avocado pesto sauce. Thank you for asking!

nommmm



Ingredients:
Makes 4 servings (293 calories/serving)

• 4 servings gluten free quinoa spaghetti
• 1 ripe LARGE avocado, pit removed (or 2 smaller avocados)
• 1/2 cup fresh basil leaves
• Juice of 1 lemon
• 2 garlic cloves, finely diced
• 1 cup washed broccoli florets
• 1/2 teaspoon sea salt
• Fresh ground black pepper and lemon zest (from your lemon!) to taste

Directions:

1. Boil spaghetti in water according to package instructions. Add in broccoli for the last 5 minutes.
2. While the spaghetti and broccoli are cooking, place avocado flesh, basil leaves, lemon juice, garlic, and sea salt in a food processor. Process until creamy and smooth.
3. Drain spaghetti and broccoli in a colander. Place in a serving dish, and toss with your homemade "green" avocado pesto sauce. If you feel it needs more avocado flesh, mush some up in a bowl and add it in here. Top with black pepper and lemon zest. 

I often hear how much you LOVE avocado... well... this is for you, foodie friends :) Bon Appétit.

Creamy Broccoli Soup

This recipe is so easy, and the ingredients are so minimal yet so rich. (Did I use "so" too many times? I think so.) Anyway, this is great for a quick healthy fix especially when on a budget!

Ingredients:

• 2 cups broccoli florets, (I used frozen)
• 2 cups cooked black eyed peas, (I used frozen for these, too)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups almond milk or help milk
• 2 tablespoons extra virgin olive oil
• Fresh ground black pepper to taste
• Cilantro to garnish

Serves 4.

Directions:

1. Boil broccoli and black eyed peas in milk until broccoli is soft.
2. Add in garlic and onion. Stir well.
3. Pour mixture into a blender. Blend until smooth and creamy.
4. Add in extra virgin olive oil. Garnish with black pepper and cilantro. SOOOOO rich and fulfilling ;)

Mature-Girl Cheese

Who knew that gluten free vegan food could look like this...

Ingredients:
Makes 1 grilled cheese sandwich

• 2 slices gluten free bread (I used millet bread)
• 1/4 cup Daiya mozzarella cheese
• 1/4 avocado, thinly sliced
• 1 tablespoon red pepper hummus, (I used the Whole Foods version)

Directions:

1. Turn panini-maker on to high heat. (I received this one as a gift, and I love it!)
2. On one piece of bread, sprinkle Daiya cheese, and top with avocado.
3. Spread red pepper hummus on the other slice.
4. Carefully place the hummus-ed bread face down onto your avocado/mozzarella.
5. Place sandwich in panini-maker for 5 minutes, you will hear the cheese sizzling.
6. Serve immediately. Perfection.

Coconut Cashew Truffles

These raw fig truffles have a subtle sweetness and an intriguing chewy and crunchy texture that make your heart sing, your skin radiate, and your taste buds smile.

Ingredients:

• 2 cups golden delicious calimyrna figs (unsulphered)
• 1/4 cup cashews
• 1/4 coconut shreads

Serves 8.

Directions:

1. Process figs in a food processor until they become a gooey moldable texture.
2. Roll fig "dough" into about 8 small balls, and set aside.
3. Clean out food processor of any fig reminants, and then process coconut and cashews together until crumbs form.
4. Place coconut/cashew crumbs in a shallow dish.
5. Dip the fig rounds into the mixture until each is entirely covered. Done! Made with nature, filled with love.

Kale-Pesto Toasts

Greetings foodie friends. I am now officially at www.kalewithlove.com !! Thank you all for continuing to visit my site, and for sharing the love =) On that note, I believe an innovative kale post is in order today...

Ingredients:

• 1 piece gluten free millet bread
• 1 handful of washed, stemmed, and chopped kale
• 2 tablespoons homemade pesto or you can find pre-made fresh pesto at Whole Foods.
• 2 tablespoons balsamic vinegar

Makes 1 toast.

Directions:

1. Preheat oven to 450 degrees.
2. Place kale on one side of bread.
3. Spread pesto on top of kale, and press the kale down into the bread so it flattens a little.
4. Finish with balsamic, and you will see the vinegar soak into the bread.
5. Place bread with toppings on a sheet of tinfoil in the oven. Cook for 8-10 minutes.
6. Once toasted, remove from tinfoil, and allow to cool for 5 minutes. So good, you have no idea!! I ate mine with a fork and savored every bite. I would love to hear if you're going to try kale this way, too!

Hearty And Healthy: Vegetarian Chana Masala

I don't normally post twice in one day, but I had to make an exception today because ... I'm featured as a guest on The Chalkboard Magazine by Pressed Juicery! My photos are below, and you can find my corresponding recipe on The Chalkboard here: click me.

Enchiladas

Kristen came over for GNI (girls night in) on Saturday. We made gluten free vegan enchiladas for dinner, and then watched "The Girl With The Dragon Tattoo." Both aforementioned were amazing!

Ingredients for Sauce:

• 2 tbsp. safflower oil, (or olive oil)
• 2 tbsp. gluten free flour
• 2 tbsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne
• 2 cups filtered water
• 1 x 7 oz. glass jar tomato paste
• 1 tsp. garlic powder

Ingredients for Enchiladas:

• 1 pack gluten free brown rice tortillas, (Trader Joe's has their own brand version, too)
• 2 cups dry short grain brown rice
• 1 cup cooked black beans
• 2 cups baby spinach, washed
• 4 cups filtered water
• Chives to taste, chopped

Makes 6 Enchiladas, that can be shared with more than 6 people :)

Directions for Sauce:

• Heat oil, flour, and chili powder in a large pot. Allow to cook for 2 minutes on medium heat.
• Add remaining sauce ingredients, and bring to a slow simmer. 
• Stir well to combine and dissolve the tomato paste in water.
• Allow to cook for 25 minutes on medium-low heat, stirring occasionally, as sauce thickens.

Directions for Enchiladas:

• Meanwhile, combine rice and water in a pot with a tight fitting lid.
• Bring to a boil and stir once. Reduce heat to simmer and cover with lid. Cook for 50 minutes.
• Add spinach for last 10 minutes of cooking.

• Preheat oven to 350 degrees.
• Make sure tortillas are at room temperature, or even warm. (If they are cold, they will break.. eek!)
• Roll even amounts of the spinach/rice/bean combo in each tortilla, flap side down in a 9x13 inch baking dish.
• Pour all sauce on top.
• Bake for 30 minutes, top with chives, allow to cool for 10 minutes, and then yummmmmm!!!!

Local Farmer's Market Salad

Sundays usually consist of morning yoga practice, followed by a trip to my local farmer's market. As a result, Sunday dinners are always very fresh and nutritious. Vegetables: they're what's for dinner.

Ingredients:

• 1 pound French fingerling potatoes, washed and cut into fourths
• 2 mini romaine heads, washed and chopped
• 2 avocados, halved, cored, peeled, and chopped
• 1 lemon, halved
• 3 tablespoons fresh spearmint leaves, diced
• 2 tablespoons white wine vinegar
• Fresh ground black pepper to taste

Serves 8.

Directions

1. Fill a deep pot with distilled water, and bring to a boil over the stove.
2. Add in the pre-cut potatoes, and allow to cook for 8-10 minutes until potatoes are softened. Once done, drain potatoes in a colander.
3. In the meantime, squeeze the juice of each lemon halve into a small bowl. Combine with white wine vinegar, spearmint leaves, and black pepper. Stir vigorously to create dressing.
4. Place chopped romaine, avocado, and potatoes in a deep salad bowl. Top with dressing.
5. Finish by grating the lemon skin and sprinkle with lemon zest.

Are you as inspired as I am with the fresh fare at farmer's markets?

Veggie Skewers

Vegetables are just so pretty! Am I right? I like this recipe because you can use your oven if you don't have a BBQ!

Y

Yes, I'm right :)

Ingredients:

Serves 4-6

• 1 block extra firm tofu, drained, sliced down the width, cut into squares, and then each square halved to form triangles
• 2 red bell peppers, washed, cored, seeded, and cut into 1 inch long pieces
• 1 green zucchini squash, washed, cut widthwise into small circles about 1 centimeter thick
• 1 lemon
• 6 wooden or metal skewers. (I purchased bamboo skewers from my local Whole Foods.

Directions:

1. Place cut tofu on a baking dish sprayed with non-stick olive oil spray. Squeeze lemon juice on top.
2. Put baking dish under broiler for 10 minutes. 
3. Remove tofu from broiler, flip so the reverse sides are facing up, and add remaining vegetables.
4. Cook under broiler for additional 5 minutes until vegetables just start to brown.
5. Remove from oven, and when cool enough to touch, place broiled ingredients one by one on the skewers. My pattern went like this: tofu, red pepper, zucchini. Feel free to cater to your mood!
6. I served these over a bed of mixed greens with tangy bbq sauce on the side. I'd love to hear what you'd do!

Baked Potato w/ Creamy Kale Filling

My 2 favorite ingredients, (kale and potato), in 1 mouthwatering dish? SIGN ME UP.

Ingredients:

• 4 large russet potatoes
• 4 bushels of kale, washed, chopped, and stemmed
• 1 avocado, peeled, cored, and chopped
• 1/2 purple cabbage, grated
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 squirts honey mustard

Serves 4.

Directions:

1. Bake the potatoes for 50 minutes at 400 degrees.
2. Meanwhile, in a tall cup, stir olive oil, vinegar, and mustard with a fork until uniform consistency.
3. Place kale, avocado, cabbage, and dressing in a large bowl. Toss until creamy.
4. Cover bowl with plastic wrap, and allow kale to marinate in the refrigerator for 30 minutes.
5. Once potatoes are done and soft inside, slice open.
6. Fill with 3 spoonfuls of creamy salad, and dig in kale lovers!

Crispy Hummus Tofu

Here we have classic baked tofu with a hummus crusted twist! Even my non-tofu-lover friends enjoyed this... which says a lot!

Ingredients:

• 1 package extra firm tofu, drained, and with the water pressed out
• 1 cup gluten free bread crumbs
• 1 container hummus. (Careful, this one from Sabra has a slight lemony flavor and is addicting!)
• Optional: rainbow chard to serve

Serves 4-6.

Directions:

• Preheat oven to 350 degrees.
• Cut tofu in half width wise so that you have 2 squares, then cut each square into 4 smaller squares, and then cut each smaller square in half to make triangles. You'll have 16 triangles in the end. (Woo, math is fun.)
•  Place breadcrumbs in a shallow bowl.
• Using a small knife, cover an entire triangle with hummus, and then dip in breadcrumbs so all sides are coated. Place on a non-stick tray. Repeat until all triangles are finished.
• Bake tofu triangles for 20 minutes. Remove from oven, delicately flip over so opposite sides are on top, and bake for additional 20 minutes.
• Allow to cool for 10 minutes and firm up. Serve over a bed of sauteed chard, which I like to refer to as Kale's fraternal twin :) Enjoy!

Decadent Banana Ice Cream

Every time I make my Decadent Banana Ice Cream, I'm amazed. How can frozen bananas make such a creamy dessert without an ice cream maker?! It's beyond me, but I'm fine with that. I'll continue to eat it while pondering this and life's other mysteries.

Ingredients:

• 2 ripe bananas
• Optional (flavorful) additions: vanilla bean, raw chocolate cacao nibs, acai berry powder to taste

Serves 2-3.

Directions:

1. Cut bananas into small 1 inch pieces, contain, and place in freezer for 24 hours.
2. Remove frozen banana slices, and place in blender. You will see the moment (after 10 seconds or so) when it becomes ice cream-y texture. Refrain from eating out of the blender if possible.
3. Optional: add vanilla bean, raw cacao nibs, or acai powder to the blender for a variety of superfood healthy flavors. Oooey goooey yumminess!! Try this. You will not look back.

Baked Ziti w/ Broccoli

By now, most of you know that I really love turning comfort food into its healthy alternative. Today's baked ziti is no different. Vegan, and free of gluten, soy, and refined sugar, a warm bite of this will knock your fuzzy Winter socks off!

Ingredients:

• 1 package brown rice penne noodles
• 1 pint red cherry tomatoes, or 8 large Roma tomatoes (washed)
• 5 cups cut broccoli florets (washed)
• 1 cup Daiya mozzarella shreds
• 3 basil leaves, finely chopped
• 3 garlic cloves, diced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Fresh ground black pepper to taste

Serves 12-15.

Directions for Tomato Sauce:

• In a skillet over high heat, sauté tomatoes and olive oil.
• After 5 minutes, when tomatoes look wrinkly, turn heat off, and crush/pop tomatoes with a fork until sauce like texture forms.
• Add chopped basil, diced garlic, balsamic vinegar, and black pepper, then cover over low heat until called for.

Directions for Noodles:

• Boil water in a large pot over the stove. 
• Cook noodles and broccoli in boiling water for 7-8 minutes, until noodles are al dente.
• Drain in a colander. 

Directions for Baked Ziti:

• Preheat oven to 450 degrees.
• Combine penne/broccoli with all tomato sauce, except for 2 tablespoons, which will come into use later.
• Pour mixture into a non-stick 9x13 inch baking pan.
• Layer mozzarella shreds on top, like so:

• Bake in oven for 10 minutes until cheese begins to melt.
• Remove pan from oven, spread remaining 2 tablespoons of tomato sauce over the cheese, and place back in oven. Bake for additional 20 minutes at 350 degrees. Serve hot, and toast your footsies up! By the way, do your fuzzy socks resemble these by any chance? :)

French Toast

I don't think this post needs an introduction. (Or maybe it does, but I want to write quickly so I can go eat my 2nd piece of French toast.)

Ingredients:

• 8 pieces gluten free millet bread
• 1/2 cup gluten free multipurpose flour
• 1 cup apple sauce
• 1/2 cup almond milk
• 1 teaspoon cinnamon
• Safflower oil as needed for "toasting"
• Sliced strawberries, dark maple syrup, and soy free natural buttery spread to taste

Serves 8.

Directions:

1. Place bread in oven at 400 for 10 minutes so it hardens.
2. In a shallow bowl or dish, combine flour and cinnamon. Whisk in apple sauce and almond milk until smooth.
3. Preheat a non-stick pan greased with safflower oil to high heat on the stove.
4. Dip 1 slice of bread into the mixture and coat with a thin layer.
5. Place into the pan and "toast" for 2-3 minutes each side.
6. Repeat with remaining slices.
7. Serve immediately, topped with strawberries, maple syrup, and vegan butter.

Love you all, gotta go, that 2nd piece of golden crispy French toast is calling my name. BYE! XOXO!

Refreshing Salad

I posted my Refreshing Salad on Twitter (follow me!), and on Pinterest (follow me there, too!). I received lots of questions about the recipe, so I've shared it with you below. Enjoy friends!! XO :) :)

Ingredients:

• 3 washed tomatoes, quartered then halved
• 2 ripened avocados, peeled and chopped
• 1 large cucumber, sliced in half longwise, then chopped
• 2 tablespoons balsamic vinegar
• fresh ground black pepper to taste
• optional: juice of 1 lemon

Serves 4.

Directions:

1. Place chopped tomatoes, avocados, cucumber in a salad bowl.
2. Sprinkle with balsamic vinegar and lemon juice, then lightly mix with tongs.
3. Add fresh ground black pepper on top, and serve. Let me know if you are going to try it! It's super easy, and OH SO HEALTHY!

Breadless Sandwich

Craving a big bite out of a nice sandwich? Me too. It happens to the best of us. While most often I go for my almond butter and blackberry option, sometimes, I use eggplant as bread, and go for this vegetable friendly paradise:

Ingredients:

• 2 long slices of washed eggplant, 1/4 inch thick each
• 1 washed tomato, sliced
• 1/2 avocado, sliced
• 2 pieces lettuce of your choice
• Yellow mustard to taste

Makes 1 sandwich.

Directions:

1. Place eggplant pieces under broiler for 2 minutes, then remove and cool.
2. Stack your tomato, avocado, lettuce and mustard on the first piece of eggplant just as you would if you were making something along the lines of a BLT.
3. Top with the second piece of eggplant.
4. Cut in half, and enjoy your veggies foodie friends!! Will you try tricking your mind into believing you're eating a real sandwich? 

Vegetarian Stuffed Portobello Mushrooms

Aren't they heavenly? Well, they are even tastier than they look :)

Ingredients:

• 4 portobello mushrooms
• 1 washed eggplant, diced
• 1 pound rainbow collard greens, washed and diced
• 1 cup mung bean sprouts, diced
• 2 garlic cloves, diced
• 1 cup hemp milk, (almond milk works, too)
• 2 tablespoons balsamic vinegar
• Fresh ground black pepper to taste

Serves 4.

Directions:

1. Preheat oven to 350.
2. In a shallow dish, soak eggplant in 1/2 cup hemp milk and black pepper for 10 minutes.
3. In a pan on low heat over the stove, sauté soaked eggplant with remaining milk and diced ingredients: collard greens, sprouts, and garlic.
4. Turn stove off and place mushrooms in an oven dish, top side down.
5. Spoon the diced sauté mix evenly into the mushrooms, and drizzle with balsamic.
6. Place in oven for 20 minutes. Serve hot. My dad ate his with a dollop of hummus on the side. Experiment and let me know!

Berry Parfait w/ Homemade Granola

I ate my parfait for dessert yesterday, and then made another one for lunch today. I almost felt sinful devouring it -- it's THAT good! Yet THAT healthy! Oh the joys of cooking for our hearts...

Ingredients:

• 1 cup gluten free oats
• 1/2 cup pure maple syrup
• 1/2 cup hemp seed
• 1/2 cup safflower oil *Side note: not only is safflower oil perfect for high heat cooking, but the health benefits also include reducing cholesterol, strengthening immune system, and eliminating excess fat in the body. Winning.
• 1 teaspoon cinnamon
• 1 cup washed blueberries
• 1 cup washed raspberries
• 3 cups cultured vanilla almond milk yogurt

Serves 4.

Directions for Homemade Granola:

• Preheat oven to 300 degrees.
• Mix syrup, safflower oil, and cinnamon in a large bowl.
• Stir in dry oats and hemp seed.
• Spread thin layer of granola mixture onto a non-stick pan, and place in oven for 25 minutes. 

• Remove, mix granola up to prevent burning, and place back in oven for additional 12 minutes.
• Turn oven off, and allow granola to cool/harden for 30 minutes minimum.

Directions for Parfait:

• In 4 tall glasses, layer 2 spoonfuls of yogurt, granola, and berries, twice.
• Eat with a spoon.
• YUMMO!!! Let me know what you think :)

"Oreo" Truffles

I mean.......

Ingredients:

• 1 package gourmet vegan cream cheese, softened
• 1 package gluten free chocolate vanilla cookie sandwiches (KinniKinnick KinniToos)
• 1/2 package vegan chocolate chips (Enjoy Life Foods)

Makes approximately 2 dozen truffles.

Directions:

1. Place "Oreos" in a sealed Ziploac bag. Smash until the cookies are finely crumbled. Set aside 1/2 cup of crumbs for later.
2. Thoroughly mix cookie crumbs with cream cheese in a large bowl.
3. Form mixture into balls, about 1-inch across, and place on a cookie sheet lined with wax paper.
4. Melt the chocolate in saucepan over the stove on low heat, stirring frequently. Once completely melted, remove from heat.
5. Coat the balls with chocolate, and return to lined cookie sheet.
6. Sprinkle the remaining crumbs you had set aside on top of the wet truffles.
7. Refrigerate for 1 hour minimum. They are then ready to eat! Freeze any leftover, which there probably won't be. Have you tried Oreo truffles before? Are you going to give the gluten free vegan version a try this weekend??

Oven-Roasted Tomatoes

These pesto breaded tomato sliders have a Bruschetta taste, with a real-food feel. Dainty, darling, and delectable. Don't you just love?!

Ingredients:

• 12 medium sized tomatoes, washed
• 1/2 cup gluten free bread crumbs
• 2 cups washed fresh basil
• 1/2 cup raw walnuts
• 2 cloves fresh garlic
• juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• sea salt and fresh ground pepper to taste

Serves 6.

Start off by slicing the heads off tomatoes, and placing in an oven-proof muffin tray, like so:

Directions:

1. Preheat oven to 350 degrees.
2. Combine the basil, walnuts, garlic, lemon juice, olive oil, sea salt, and black pepper in a food processor until the mixture becomes a smooth, spreadable paste. 
3. Place a few teaspoons of the pesto on the flat part of each tomato.
4. Sprinkle bread crumbs on top.
5. Bake in oven for 12 minutes. Turn on broiler and cook for additional 5 minutes.
6. Remove from oven, and serve with balsamic vinegar and capers on the side. CAUTION: these tomatoes are mouthwatering, make extra because they go fast!

Kelp Noodles w/ Baked Tofu

Have you ever cooked with kelp noodles? Made of only kelp (a sea vegetable) and water, these babies are fat free, gluten free, and very low in carbohydrates and calories. Winning!

Ingredients:

• 1 12 oz. package of Sea Tangle Kelp Noodles, sold at your local Whole Foods
• 1 tablespoon minced fresh cilantro
• 2 tablespoons rice vinegar
• 1/4 cup reduced sodium gluten free soy sauce
• 2 crushed garlic cloves
• 1 16 oz. block extra firm tofu, cubed
• 1 tablespoon honey mustard
• 1 tablespoon orange juice
• 2 tablespoons sesame oil
• juice of 1 lemon
• optional:  2 cups baby spinach

Serves 4.

Directions:

1. Preheat oven to 350 degrees.
2. Mix vinegar, soy sauce, 1 crushed garlic clove, mustard, orange juice, and sesame oil in a small bowl.
3. Place tofu cubes into soy sauce mixture and coat each piece, then place on oven-proof glass pan. Pour remaining sauce on top.
4. Bake in oven for 30 minutes. After 30 minutes, turn tofu cubes over, and heat for additional 15 minutes at 400 degrees. Remove tofu from oven and allow to cool to room temperature.
5. Meanwhile, place kelp noodles in bowl, and mix well with cilantro, 1 crushed garlic clove, and lemon juice. Cover and allow to marinate in refrigerator for 1 hour.
6. To serve, place a serving of marinated noodles over a handful of baby spinach. Top with a few pieces of orange tofu and slices of lemon. Get your chopsticks out and your skinny jeans on! NOM NOM NOM.

On a side note: Matt and I beat Tim in our Fantasy Football League Championship!! I felt bad because I know how much Tim really wanted to win, so I'm bringing him a kelp noodle lunch to work every day this week as a consolation prize. Still winning!!

Millet and Chickpea Salad

You are aware how much I love cooking with the colors of the vegetable rainbow. Now, what is better than cooking with these colors combined with the high-protein alkaline grain millet? Not much, let me tell you!

Ingredients:

• 3 cups filtered water
• 1-1/2 cup dry millet
• 2 tablespoons extra virgin olive oil
• 2 cups chickpeas
• 1 avocado, diced
• 2 bell peppers, diced, (any combination of yellow, green, or red)
• 4 cups mixed greens salad, washed
• 1 cup fresh basil leaves, washed

Serves 4.

Directions:

1. Bring water to a boil on the stove.
2. Add in millet, cover on low heat for 30 minutes.
3. For last 5 minutes, stir in olive oil, chickpeas, bell peppers, and basil.
4. Combine cooked millet in a large salad bowl with avocado and mixed greens, and serve. 

The Millet and Chickpea Salad is so refreshing, and the perfect solution to counterbalance your holiday indulgences. Or maybe you didn't eat as much gluten free cake as I did; either way, you will enjoy this!!