Archive for ‘Gluten Free’

January 30, 2014

10 Easy Homemade Soups

December 11, 2013


September 25, 2013

How to Make the Perfect Salad

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September 17, 2013

Cauliflower Shallot Mash

For some awesome comfort food, this really hits the spot. If you are a veggie lover, this dish is for you. Use veggie or chicken broth if you want to pump up the flavor, because cauliflower absorbs everything you cook it in.


3 cups raw cauliflower, washed and chopped

6 cups veggie or chicken or beef broth of your choice, mushroom is also a good option here

Salt, as desired

Pepper, as desired

1 tablespoon chopped shallots, quickly sauteed in olive oil

1/4 cup plain greek yogurt, for the creaminess


Cook the cauliflower in broth until fully steamed through. Drain cauliflower from the broth but save a cup or so in case you want to add more to the steamed mash later for extra flavor. Mash the cauliflower and add the greek yogurt. Add cooked shallots and mash until creamy and smooth. Top with salt and pepper as desired. Also great with some sharp cheddar, parmesan, or some italian cheese blend!]



August 11, 2013

Sharp Cheddar Grilled Cheese with Avocado and Spinach

A healthy update on a classic that reheats well in the microwave if you want to take it to work or school.


2 Eziekel bread slices

2 slices thin sharp cheddar, local and organic if possible

1/3 avocado, sliced thin

1/2 cup baby spinach leaves

1 teaspoon Earth Balance


Toast the bread of you would like a crispier sandwich. Spread Earth Balance on one side of bread and top with cheddar, avocado and baby spinach. Top with the other toasted bread and spread Earth Balance on top of the sandwich. In a skillet on medium heat, heat sandwich through until cheese is melted. Enjoy the amazingness that is melted cheese and buttery avocado.



July 24, 2013

Mango Green Smoothie

Will keep you full for hours, and is a great recovery smoothie because it has potassium from the banana. Feel free to add some greek yogurt for more protein or if you are not worried about keeping it vegan!


1 cup frozen mango chunks

1 banana, sliced

2 cups baby spinach leaves or 1 cup frozen

1/2 cup chia gel (chia seeds soaked in water or coconut water for a couple hours in a glass jar, lasts for a week and adds awesome protein to your smoothies)

1 tsp cinnamon


Blend and love!



July 11, 2013

July 10, 2013

Avocado Kale Salad with Lime

Kale is a tough green, which means that it is hard to wilt, which means it is great for an on the go salad! Massage the lime and olive oil into the leaves for a vibrant, green flavorful salad!


1 cup kale greens

2 tablespoons olive oil

Juice of 1/2 lime

1/2 avocado, diced

Pink Himalayan salt

Freshly cracked black pepper

2 campari tomatoes, diced

1/3 cup shredded cheese, your choosing


Whisk the pepper and salt with the olive oil and lime to your taste. Assemble kale greens in a  bowl and add dressing, massing the dressing into the greens until the kale turns a vibrant green. Top with avocado, tomatoes, and cheese when you are ready to eat. The kale gets better the longer it sits in the fridge, up to 2 days.



July 1, 2013

Blueberry Kale Superfood Smoothie

A perfect workout drink or green smoothie to power through your morning. With fun superfoods like cocao powder and ground flaxseed and coconut oil, you will be sipping goodness in no time. Feel free to sub for whatever milk you desire but if you are using sweetened nut milks, the smoothie may be too sweet since the pineapple and blueberries add a nice sweetness.


1 tablespoon of extra virgin coconut oil, melted **

1 cup kale, finely chopped, tough stems removed

1/2 cup frozen or fresh blueberries

1 teaspoon ground flaxeed

1 teaspoon chia seeds

1/2 cup unsweetened rice milk

2 pineapple rings, chopped, or 1/2 cup frozen pineapple


Blend until all ingredients are mixed well.

** You may want to omit this if you are trying to lose weight. I personally have not noticed weight gain from coconut oil and it is a dose of heart healthy fats, but I have read that it is a high calorie food that may not be suited for everyone.



July 1, 2013

Summer Salad with Roasted Corn, Avocado, Black Beans and Tomato

Summer means put your ovens on as low as possible or even better, don’t put them on at all. This one is the best with roasted corn but if you feel like just popping in some fresh corn, no one would blame you. The lovely basil lemon vinaigrette is versatile, so you should make a huge batch of it for other salads for a quick, refreshing dressing. There is a lot of acidity due to the lemon juice and apple cider vinegar, which is my preference, but feel free to omit the vinegar or add a sweeter one like balsamic instead and more olive oil. This salad is a great source of plant based protein, and the combination keeps you full for hours. I have a habit of making this salad and keeping it for three or four days, mixed with some baby spinach at the last minute or with some gluten free pita bread. If you are planning to store this salad, add the avocado at the last minute as it will turn brown if you cut it up and add it before.

Ingredients for Salad

1 cup roasted corn (You can roast frozen corn by steaming it and adding a couple teaspoons of olive oil and putting it in a 350 degree oven for 10-15 minutes)

1 avocado, diced

1 cup diced tomato

1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro

1 cup black or red kidney beans, washed 

Salt and peper, as desired

Nonfat feta, if desired or cheese of choice

Ingredients for Vinaigrette 

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 cup fresh basil, diced

2 teaspoons apple cider vinegar


Mix all ingredients well and top with vinaigrette.



**For extra protein add cooked quinoa.