Tag Archives: gluten free

Italian Cabbage Burritos– with Quinoa!

Allergen Information Contains Dairy (optional).  Gluten free, soy free.

Final Photo

Money’s tight around here these days.  I’m sure you understand.  So I’m figuring out all kinds of ways to use every piece of what we get.

A few weeks ago, we got some beautiful cabbage in our co-op order, which I used to make our Asian Buckwheat Salad.

I was on a mission to make recipes that used the rest of the cabbage AND those beautiful outer leaves.

Here’s what we made with 2 heads of cabbage (plus a few other ingredients):

Asian Buckwheat Salad

Asian Buckwheat Salad

Asian Coleslaw (with leftover Asian Dressing)

Asian Coleslaw

Roasted Cabbage

Roasted Cabbage

…..and….

Italian Cabbage Burritos (with quinoa)

Done Cut Open

Whole foods really do go a long way–you just have to “see” outside of the box a little bit.

These cabbage burritos might look fancy, but they take around 30 minutes to throw together, using very common real food ingredients.

First, preheat the oven to 350 degrees, begin cooking the quinoa (perfect quinoa for me is 1 cup of quinoa and 1 3/4 cup water–once boiling, cook with lid securely on for 15 minutes), and boil some water for the cabbage leaves (I used the outer layer leaves that usually get thrown away).

As the water is boiling, wash the leaves and trim the hard stems off, cutting into the leaves a little bit if necessary.

Once the water is boiling, add the leaves and cook for 7-10 minutes.

Collage 1

Once the quinoa is finished cooking, add the other ingredients (except for the topping ingredients) and stir until well combined.

Put a heaping 1/4 cup of quinoa mixture in the middle of the leaf and fold up like a burrito.

Top with marinara sauce (we like this brand because it’s so pure–but if this is too expensive, try Muir Glen or Kroger’s Simple Organic version).

Bake at 350 degrees for about 10 minutes.

Collage 2

After cooking for 10 minutes, you can now add your vegan cheese and a few pinches of smoked paprika.

Put the pan back in the oven and bake for an additional 5 minutes, or until cheese is melted.

Done

And this is what you get.

It’s filling and completely yummy. Serve it with an Italian salad, and you have a complete meal.

Italian Cabbage Burritos-- with Quinoa!
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 8-10 large cabbage leaves, hard stems removed (preferably the outside leaves)
  • 1 cup quinoa, cooked to package directions
  • 1 15 oz can tomato sauce (preferably organic)
  • ¼ cup fresh basil, chopped
  • 1 cup fresh spinach, chopped
  • 2 large garlic cloves, minced
  • 1 t dried oregano
  • ½ t sea salt
  • ½ t smoked paprika (or regular if you can't find smoked)
  • ¼ t red pepper flakes
  • ⅛-1/4 t ground pepper
  • For Topping:
  • ½ jar of marinara sauce
  • vegan cheese, for topping
Instructions
  1. Preheat the oven to 350 degrees.
  2. While cooking quinoa, heat a large pot full of water until boiling.
  3. Add cabbage leaves and boil for 7-10 minutes.
  4. Remove from heat and set out to dry.
  5. Once the quinoa is finished cooking, add tomato sauce, basil, spinach, garlic, and all spices.
  6. Stir until combined.
  7. Place ¼ cup of quinoa mixture in the middle of the cabbage leaf.
  8. Wrap up like a burrito and place in pan, seam side down.
  9. Top with marinara sauce and bake for 10 minutes.
  10. Take pan out and top with cheese and a sprinkle of smoked paprika.
  11. Bake for 5 more minutes.
  12. Serve warm with a salad and your favorite garlic bread!
Notes
Please use all organic ingredients when possible!

 


Sweet & Salty Roasted Carrots

 

Out of all the beautiful, amazingly good foods God made, carrots are my favorite.  I really don’t know why–they just are!  I eat them in some form everyday: in salads, in wraps, in stir fry, or roasted on their own.

This is a dish that is simple enough that no one can mess it up, but “gourmet” looking enough to impress your family or guests.

What I love about this dish (besides the carrots!) is its versatility.

Don’t have coconut oil? Use some vegan butter like Earth Balance.

Don’t like cumin or cinnamon? Salt & pepper do just fine.

I’m telling you, this is basic.

UncookedSo, the first thing to do it buy some rainbow carrots.  I buy mine locally, but your local health food store will have them, too.  If there are no rainbow carrots, try to get some thinner carrots with the tops still attached.  If all else fails, get some organic carrots in a bag and cut them in matchsticks!

I prefer to leave the tops on mine to roast (just cut or pull off the greens), but you could cut them off if you like.

Preheat the oven….Peel the carrots….Melt the coconut oil….Pour on top…Sprinkle with sea salt, pepper, cumin, and cinnamon (to taste).

I do a few sprinkles of cumin, and about twice as much cinnamon–just because that’s what I like.  Feel free to put as much or little spice as you want!

I top my carrots with lemon-tahini dressing, and it makes all the flavors PUNCH!

 

Sweet & Salty Roasted Carrots
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 large bunch (or two small bunches) of rainbow carrots, greens removed and peeled (see note)
  • 2 T coconut oil, melted
  • sea salt & pepper to taste
  • cumin, to taste (about ⅛-1/4 t)
  • cinnamon to taste (about ¼-1/2 t)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place carrots on pan and pour melted coconut oil on top.
  3. Add desired spices on top.
  4. Using tongs, mix together until well coated.
  5. Place in oven and roast for 20 minutes, turning halfway through.
  6. Take carrots out of oven and top with almond or dairy free cheese.
  7. Serve warm & Enjoy!
Notes
1. If you can't find rainbow carrots, regular carrots will work, too. Peel them and cut them into matchsticks. You'll probably use about 1 lb of regular carrots. You may have to adjust cooking time.

**Please use organic ingredients when possible

 

 


Almond Butter Chocolate Chip Brownies

Allergen Information: Contains tree nuts.  Gluten free, dairy free, egg free, soy free

Adapted from this recipe.

I’ve been teasing you for a while with this recipe, and it’s finally here.  This is one to put on the list THIS week.  Don’t wait!

This recipe is one that you really won’t believe.  Almond Butter is the feature of this recipe, and it contains no flour (of any kind), no eggs, no oil, or no dairy.  It’s simply unbelievable!

Next time you need a sweet treat or need to take a dessert to a function, this is the one.  It’s “traditional” enough for those who aren’t concerned about clean eating, and they’ll never know how you made them 😉

Collage

We use these Enjoy Life Mega Chunks in this recipe because we like the texture here, and they are free of the top 8 allergens.  They are amazingly good, but if you prefer, you can use some dark chocolate instead (70% or higher).

I served these at our Super Bowl Party this weekend, and they were a huge hit!

Almond Butter Chocolate Chip Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup almond butter
  • 1 flax egg (mix one T of ground flaxseed with 3 T of water, set aside for five minutes)
  • ⅓ cup honey (preferably local--see note)
  • ½ t baking soda
  • ¼ t sea salt
  • ½ cup Enjoy Life chocolate chips (I used the chunks)
Instructions
  1. Preheat oven to 350 degrees & grease an 8 x 8 pan (see note)
  2. Combine almond butter, flax egg, and honey and stir to combine.
  3. Add baking soda and sea salt and mix well.
  4. Fold in chocolate chips.
  5. Pour batter in greased pan and use a spatula to spread it out to the corners.
  6. Place in oven and bake for 20-22 minutes, or until the top is golden brown and edges are firm.
  7. Allow to cool for about 10 minutes before cutting.
Notes
1. Since coconut oil has a consistency like shortening, I use that to grease the pan. I dab a little on a paper towel and rub the pan until well coated.
2. If you are vegan, agave will substitute just fine in this recipe!

 


Classic Strawberry-Banana Smoothie

Allergen Information: Free of the top 8 allergens. Nut-free, Dairy-Free, Gluten-Free

Special Equipment: High powered blender

Strawberry Banana Final

Strawberry BananaSometimes you just need a smoothie that’s classic.  A couple easy ingredients and nothing crazy….

If that’s you, then this smoothie is for you!  It’s perfectly sweet and filling.  And I promise you can’t taste the spinach.

Add this easy smoothie to your morning routine this week and see what you think!

*Note:  I always like to put my frozen fruit in the Vitamix first to help with blending!

Enjoy!

Classic Strawberry-Banana Smoothie
 
Ingredients
  • 1 frozen banana
  • 1 cup frozen strawberries (preferably organic)
  • 2 handfuls of fresh spinach
  • ½ cup water
  • ½ cup apple juice (100% juice)
Instructions
  1. Put ingredients in blender in the order shown. Blend on high until smooth and creamy, adding more liquid if necessary.
Notes
1. Use organic ingredients if possible. The strawberries, apples, and spinach are all on the dirty dozen list, so they are important to buy organically!
2. If this isn't sweet enough for you, you can adjust the juice/water ratio. I used to start out with only juice, and now I'm at only water!

 

 


Superbowl 2014 Ideas

I have to admit I have no idea who is playing in the Superbowl (how did I get to this point?!), but I can’t wait for Sunday because I absolutely LOVE to cook and LOVE to have people over!

I know this day is a struggle for many who desire to eat clean, but still want the “snack-y” type foods.

The good news is that you really can have your “cake” and eat it too.  You’ll still be able to have chips and dip and other traditional and memorable foods you love!

Here are a few tips:

1. Don’t overdo it.  Pick a few simple foods & let ’em watch football 🙂

2. Ask for help.  Having friends come over?  Give them your recipes & see if they’d like to make one!  Involving friends in clean eating is a wonderful way to share the love.

3. Have sweet & salty available. You know we like to go back & forth!

Some Ideas for you:

To help you out, I’m giving you some ideas, and some ways to eat a few of your favorite snack foods in a clean way.

I’ll also let you in on our menu plan for the big day.

1. Healthy Queso Dip

This is an AMAZING dip from one of my favorite food blogs, Detoxinista….It’s one that you’ll never know isn’t the real thing!  You will save yourself from Velveeta and give yourself some beneficial nutrients at the same time.

*Note: You need to soak the cashews for a few hours, so make sure to plan ahead!

SONY DSC

2. Creamy Kale (or spinach) Artichoke Dip

You can make this with the green of your choice…if you like Kale, try it out….If not, make it a more traditional spinach-artichoke dip!

This recipe calls for wheat pita to make chips…feel free to make those if you have no gluten allergies/sensitivities.  If you do, you can make our gluten free tortilla chips to go with it!

Kale-and-Artichoke-Dip

3. Roasted Garlic Hummus and Veggies (or chips)

This dip will be perfect for some fresh veggies.  Just because it’s the Superbowl doesn’t mean we can’t eat our veggies, too!  Hint:  You might need to make a double batch!

Hummus 3

4. Cinnamon-Coconut Popcorn

This recipe will satisfy the sweet and salty tooth.  Make a few batches so you can refill the bowls during the game! It’s that good 😉

Coconut Popcorn 2

5. Coconut Whipped Cream Fruit Dip

Make 1-2 batches of this coconut whipped cream, add some dark chocolate or allergen friendly chocolate chips (in a food processor if you want to blend it a little), and chill for about an hour.  Now you have a healthy way to eat fruit dip!  Serve with strawberries (this one’s on the dirty dozen list, so buy organic) and any other fruit you choose!

*Note: These coconut milk cans must stay in the refrigerator overnight, so make sure to plan accordingly!

Coconut Whipped Cream

 

Our Menu:

Like I mentioned, we love hosting & we LOVE making new creations in our kitchen.

This is what we have planned:

Roasted Garlic Hummus & Veggies

Buffalo Blue Cheese Sliders with grass-fed beef burgers (featuring a homemade jalapeno hot sauce and sheep’s Roquefort cave aged cheese)

Baked Buffalo Chicken Wings (featuring Savannah River Farms chicken wings and our homemade jalapeno hot sauce)

Detoxinista’s Healthy Queso Dip

Almond Butter-Chocolate Chip Brownies

 

I hope this gave you some ideas!  What are your plans for the Superbowl?  Have fun & be safe!