All Posts tagged recipes

Refreshing Minty Green Smoothie

Refreshing Minty Green Smoothie

This smoothie is refreshing and light, and a great way to start the day!

Ingredients:

  • handful of spinach
  • 5-6 mint leaves
  • 3 tbsp raw whole flax seed
  • 1/2 banana
  • 2-3 strawberries (frozen or fresh)
  • 1 1/2 cup water (for creamier version, replace 1/2 cup of water with milk of choice)
  • couple ice cubes

Directions:

Combine all ingredients in a blender or NutriBullet, blend until smooth.

What’s your favorite green smoothie recipe? Share it by sending me a tweet or posting it on my Facebook page!

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Coconut Lentil Curry by Chef Susan Pachikara of Cardamom Kitchen

Coconut Lentil Curry by Chef Susan Pachikara of Cardamom Kitchen

This month I welcome Chef Susan Pachikara of Cardamom Kitchen who shares her recipe for Coconut Lentil Curry. Trust me when I say this recipe is AMAZING (and EASY to make!)

Serves 6

INGREDIENTS

1 cup masoor dhal (red lentils)
½ cup diced onions
1 tablespoon minced garlic
2 cups water
1¼ teaspoons salt
¼ teaspoon cayenne
1 teaspoon ground cumin
10 to 15 fresh curry leaves (optional)
¼ teaspoon ground turmeric
2 cups coconut milk
2 teaspoons canola oil
1/8 teaspoon brown or black mustard seeds
1 dried red chili, torn in half

INSTRUCTIONS

Place the dhal in a medium size saucepan. Rinse it several times and drain.

Add ¼ cup onions, garlic, water, salt, cayenne, cumin, curry leaves, and turmeric to the saucepan. Bring to a boil.

Reduce the heat to medium-low and cook until the dhal softens and expands, about 15 minutes. If foam forms on the surface, skim it off with a spoon.

Reduce heat to low and stir in coconut milk. Cook for 2 minutes.

Place the oil in a small skillet over medium heat. Add the mustard seeds. When they start to pop, immediately add the remaining ¼ cup onions and dried red chili and stir. Lower the heat to medium-low and cook until the onions begin to brown.

Swirl the seasoned onions into the dhal.

 Want to learn more from Susan about Indian cuisine? Sign up for her Culinary Tour of Devon Avenue! 

About Chef Susan:

Through cooking classes and culinary tours of Devon Avenue, Chef Susan offers home cooks and food lovers a portal to the authentic flavors of India. Her classes feature hands-on instruction for individuals or groups who want to bring the flavors of India home. Come discover the wonders of cardamom and curry leaves. Leave your passport behind. See www.cardamomkitchen.blogspot.com for a sample of Susan’s favorite family recipes.  To schedule a cooking class or culinary tour, contact Chef Susan at cardamomkitchen@gmail.com.

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Polenta Casserole with Chicken Sausage & Fried Eggs

Polenta Casserole with Chicken Sausage & Fried Eggs

Polenta Casserole with Chicken Sausage & Fried Eggs

This recipe will be a crowd pleaser at any weekend brunch! Packed with protein, it will also satisfy your appetite. Craving breakfast for dinner? This is a perfect option too for mixing up your evening routine.  Serves 6 people.

Ingredients

  • Cooked 1 batch of polenta (use Bob’s Red Mill Gluten Free Corn Poletna for GF option)
  • 1 lb ground  chicken sausage (spicy if you prefer)
  • 1 yellow onion, diced
  • 1 pepper (green, yellow or red), diced
  • 1 bunch greens (kale, chard or spinach)
  • 1 pint cherry tomatoes, sliced in half
  • 2-3 cups extra water (to make consistency of grits, so less dry than recipe calls for)
  • 6 eggs
  • Sea salt and black pepper, to taste

Directions

  1. Pre-heat the oven to 200° Fahrenheit
  2. Cook the polenta per the instructions on the package. Have 2-3 cups of water on hand to add as they cook – you’ll want it to be a little soupy in consistency.
  3. As the polenta is simmering, prepare the chicken sausage in a sauté pan. Once cooked through, spoon into a 15 x 10 glass casserole dish and add the tomatoes. Place into the oven to keep warm.
  4. Continue to stir the polenta. Add water every few minutes to keep them from thickening.
  5. Next, sauté the onions, green peppers and greens (add a little butter if necessary) until onions are soft and greens are tender. Add to the casserole dish and return to oven.
  6. Once polenta is ready, remove casserole dish from the oven and combine with other ingredients. Mix all ingredients together well.
  7. On a griddle or in a large sauté pan, cook 6-8 eggs to over easy (if you don’t like runny yolks, cook longer.)
  8. Spoon the polenta mixture into individual bowls. Top each bowl with one egg.
  9. Sprinkle a pinch of sea salt and black pepper to taste and enjoy!

Looking to incorporate more healthy recipes like this into your  food routine? Not sure how to get started? Contact me to schedule an introductory health coaching session and we’ll create your next steps!

 

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Cilantro Pesto for Two (Gluten, Dairy and Nut Free)

Cilantro Pesto for Two (Gluten, Dairy and Nut Free)

This pesto is a nice alternative to basil pesto and tastes great on top of chicken and brown rice. Tastes great with a side of black beans too! Great for summer – it’s light and fresh with a citrusy undertone. For those of you avoiding pesto because of the nuts, this recipe calls for sunflower seeds instead! Free of dairy, gluten and nuts. Enjoy

Ingredients:

  • 2 cups fresh cilantro
  • 1/2 cup (shelled) sunflower seeds
  • 1/4 c extra virgin olive oil
  • 1 clove garlic
  • juice of 1 lime
  • sea salt (to taste)

Directions:

Combine all ingredients in food processor. Pulse until ingredients are well combined and to your preferred texture. (I prefer a less creamy pesto, so keep the processing to only a few seconds).

Looking to incorporate more healthy recipes like this into your  food routine? Not sure how to get started? Contact me to schedule an introductory health coaching session and we’ll create your next steps!

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Vegan chipotle bean burgers

Vegan chipotle bean burgers

Chipotle  Bean Burgers (Vegan)

Need a break from meat?  Lighten it up with meat-free options like these vegan chipotle bean burgers. Serve with a side of greens or a homemade sweet potato fries.

This recipe makes 6 patties

Ingredients:

  • 1 15 oz can black beans, drained
  • 1/2 c broccoli, chopped
  • 1/2 c peas
  • 1/4 c white mushrooms, diced
  • 1 1/2 tsp soy sauce (use gluten-free tamari for GF version)
  • 1 1/2 tsp rice vinegar
  • 1/2 c red pepper, diced
  • 1/2 walnuts, chopped
  • 1/2 cooked brown rice
  • 1/2 GF quick cook oats
  • 1/4 c whole wheat flour (use almond flour for GF version)
  • 1 tsp chipotle powder (add more for spicier burger)
  • 1-2 tbsp oil, for cooking (coconut or grape seed are good options)

Directions:


  1. In large mixing bowl, combine beans, broccoli, peas and mushrooms. Mash with potato masher or large spoon
  2. Add soy sauce and vinegar. Mix well.
  3. Next add peppers, walnuts, rice, oats, almond flour and chipotle powder. Mix until you have a mushy consistency.
  4. Form patties. Don’t make them too thick.
  5. Heat oil on medium in large pan on stovetop.
  6. Cook patties until lightly brown on both sides.
  7. Enjoy!

Looking to incorporate more healthy recipes like this into your  food routine? Not sure how to get started? Contact me to schedule an introductory health coaching session and we’ll create your next steps!

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Crispy Baked Chicken Legs

Crispy Baked Chicken Legs

This month I welcome guest author, Tiffany Hinton, whose blog Gluten Free Mom Certified inspires moms everywhere to make delicious and nutritious gluten-free meals for their families. Today, Tiffany shares her most recent kitchen creation – crispy baked chicken legs!

Ingredients:
3-4 lbs chicken drumsticks or wings
1 tbs marjoram
2 tbs oregano
1 1/4 tsp smoked salt
1 1/2 tbs garlic powder
1 tsp paprika
1 tsp white pepper
1/2 tsp dried chipotle ground
1 GF chicken boulin cube, crushed
2 tbs oil

Instructions:
When ready to bake, preheat oven to 425 degrees. Place chicken in a large bowl, with all the spices, and then drizzle with 2 tbsp oil. Cover chicken completely with paste. Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking, oil will slowly drip to the bottom of the baking pan. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes. Rotate wings half way through – roughly 20 minutes. Rotate drumsticks and cook additional 30 minutes. Remove and serve with yogurt sauce or African pepper sauce.

About Tiffany Hinton
Tiffany started blogging in June of 2010, while going through treatments for fertility. Like many others, she struggled to talk about her experience, leading to an online journal for sharing emotions and heart. Following the birth of her first child she began to share gluten-free substitutes for her favorite family recipes on her blog, GFmomcertified.com. After three children in just three years, gluten free coking has become a necessity. Discovering she was not alone in the challenge to feed a gluten-free family opened the path to writing Gluten Free Mom Certified. She creates and shares recipes each week on her blog to help GF mothers meet the challenge of GF cooking.

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Garlic Lover’s Hummus Recipe (Gluten-Free)

This recipe is not your store-bought hummus – it’s much better! When purchasing the ingredients, choose options that are free of preservatives and gluten-free. Pair this gluten-free treat with gluten-free crackers or cut veggies.

Ingredients:

3 large garlic cloves, minced. 1/4 tsp reserved for garnishing

Fresh juice of 1 lemon, squeezed

1/4 cup of tahini

1 15 oz can of garbanzo beans, drained and rinse and liquid reserved

1/4 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp sea salt

1/4 cup of reserved liquid from beans (or less if you prefer a thicker hummus)

1 tbsp extra virgin olive oil

Optional: 2 tbsp pine nuts for garnishing

Directions

  1. Mince the garlic cloves and reserve 1/4 tsp for later use.
  2. Add garlic, tahini and lemon juice to a food processor. Pulse for a few seconds.
  3. Scrape contents from side of processor.
  4. Add the garbanzo beans, cayenne pepper, cumin, salt and reserved liquid to the processor.
  5. Mix on high for 1 minute or until hummus has reached your desired smoothness.
  6. Spoon hummus into a serving bowl. Garnish with olive oil,  1/4 tbsp of minced garlic and pine nuts.

This recipe makes enough to serve 3-4 people as a light appetizer.

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