Entree: Baked egg and veggie casserole

21 Apr

This morning, Easter Sunday, I was missing all of my family get-togethers since everyone is in Oregon 😦 So, after a wonderful service at my church (Shoreline Community Church), Ace and I stopped by Central Market…my absolute most FAVORITE grocery store where shopping always seems more adventurous.

After sampling some salmon (!!!!!!) we made our way all over the organic veggies section.

***Side note– if you find yourself despising vegetables, please challenge yourself by trying out some organic veggies! It’s incredible how much better everything tastes without all those chemicals! And spending more now is better than spending a ton on healthcare ;)***

This dish actually took me about an hour and a half to prepare, but mostly because I was in zen mode. It’s really just a matter of cutting up everything you want to include plus some time for roasting the potatoes, which is well worth the effort.

Gluten-free, dairy-free, AND vegetarian!

Ingredients:

  • about 2 cups of diced potatoes (I used 2 small yellow potatoes and 3 baby red potatoes)
  • 1/2 red onion, sliced
  • 1 bunch asparagus, cut into 1-2 inch pieces after ends of stems broken off
  • 6 oz. crimini mushrooms, sliced after stems taken off
  • a few handfuls of baby kale
  • 2 handfuls of baby tomatoes (I used sugar plum), cut into smaller slices
  • 2 TB garlic
  • a few tablespoons of nutritional yeast (for cheese flavor)
  • 6 eggs
  • 2 cups rice milk
  • olive oil
  • salt and pepper
  • a few dashes of mustard powder, paprika, and tumeric
  • fresh chives
  • avocado

Recipe:

  1. Preheat oven to 475 degrees.
  2. Prepare the potatoes and spread them out on a cookie sheet. Drizzle olive oil and season generously with salt and pepper (I also used some dried rosemary). Mix well (I used a metal spatula) so that all of the potatoes are coated evenly with the oil.
  3. Bake the potatoes on an upper rack in the oven for about 20 minutes, checking and mixing them around every 5 minutes or so.
  4. While the potatoes are cooking, prepare the onion, asparagus, and mushrooms–transferring them all to one big bowl as you go.
  5. Prepare the small tomatoes and place them in a separate bowl.
  6. Heat a skillet on medium –  medium high with some olive oil and the garlic.
  7. When hot, add the onion, asparagus, and mushrooms to the pan and stir-fry about 5-7 minutes. Add the kale towards the end of cooking.
  8. Grease a 15″ x 10″ glass baking dish.
  9. Once the potatoes are crispy, remove them from the oven.
  10. Change the oven to 350 degrees.
  11. Transfer the potatoes to the baking dish, making an even first layer for the casserole.
  12. Next, transfer the cooked veggie mix, tilting the pan to avoid transferring any liquid from cooking.
  13. Sprinkle a few tablespoons of nutritional yeast over the entire casserole.
  14. In a separate bowl, beat eggs, rice milk, mustard, paprika, and tumeric.
  15. Pour the egg mixture evenly over the whole casserole.
  16. Season the casserole with salt and pepper and top with the cut tomatoes.
  17. Bake 40-50 minutes on the middle oven shelf, rotating the dish halfway through baking. You will know when it is done when there is no movement of the eggs if you move the dish around.
  18. Once done, take it out of the oven and let it rest about 15 minutes before cutting and serving.
  19. Top with avocado and any other additions.
  20. ENJOY!!

 

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Salad: Broccoli and Cabbage Spring Salad

11 May

If you’re weird like me and always crave this dish when you’re in the deli section of Haagen or Fred Meyer…

 

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Ingredients:
1/2 head of green cabbage, chopped into thin strips
2 heads broccoli, cut into florets
3/4 small red onion, diced (this ingredient totally makes the dish, so feel free to add extra)
3 celery stalks, diced
Sunflower seeds
A few handfuls of Prunes, diced into raisin sized pieces

Dressing:
1 c light mayo
4 TB apple cider vinegar
TB honey

Recipe:
1. Prepare all vegetables.
2. Prepare dressing.
3. Mix thoroughly in a large bowl.
4. Add dressing little by little (I used about 3/4 of the amount I made.)
5. It’s that easy! Enjoy 🙂

Snack: Banana Chocolate Coconut Bread

1 May

Apparently my goal lately is to produce a delicious baked good every Wednesday on my day off work…I made this recipe up from scratch and it turned out surprisingly well! Super easy…just requires a long baking time.

Ingredients:
4 bananas, mashed
1tsp Nutmeg
2TB Cinnamon
1tsp Ground Cloves
Dash of Salt
1 tsp baking soda
1/2 tsp baking powder
3TB honey
2 eggs
1/4 c quality dark hot cocoa mix (optional, I wanted to use up my Harry & David mix)
1/2 c sweetened, shredded coconut
1/4 c brown sugar
Dash of vanilla
1 c gluten free all purpose baking flour

Recipe:
1. Preheat oven to 325 degrees.
2. Mix all ingredients thoroughly in order listed.
3. Pour into greased glass bread dish.
4. Bake for 1-1.5 hours until a toothpick comes out clean.
5. Enjoy by the slice and dress up with extra banana, coconut, and/or ice cream if you would like 🙂

 

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Entree: Red Mango Curry Stir Fry with Tofu

22 Apr

This recipe was inspired by my boyfriend’s wonderful grandparents who have mastered the art of Thai cooking. Feel free to adjust spices, types of vegetables, or anything else and enjoy!!

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Ingredients:

~2 TB coconut oil
2 cloves garlic (or 2 frozen garlic “cubes” from Trader Joe’s :))
~2 TB fresh grated ginger
1 package firm tofu, cubed
1/2 bell pepper, sliced
2 carrots, peeled and cut into strips
~1 handful green beans (I used frozen beans)
2 mangos, diced (thinly cut off the peel, cut large pieces avoiding the pit, then cube the large pieces)
1/2 small yellow onion, sliced
1 – 2 TB fish sauce
1 – 2 TB red curry paste
coconut milk (less = stir fry, more = soupy curry, whichever you prefer except with more coconut milk you will need more spices)
A few sprigs of fresh Thai Basil

Recipe:
1. Bring coconut oil, garlic, and ginger to high heat in a large fry pan.
2. Once mixture is incorporated, add tofu and cook for a few minutes.
3. Next, add green beans, bell pepper, and carrots and stir for a few minutes.
4. Add mangoes and stir.
5. Add onions and stir.
6. Mix coconut milk and curry paste together in a bowl and then add to the pan.
7. Stir in some thai basil.
8. Serve with jasmine rice or rice noodles!

Dessert: Peanut Butter & Banana Scones

18 Apr

Wow, what an easy snack to make!

These scones were actually inspired by my favorite food blog:

http://www.howsweeteats.com/2013/04/banana-bread-scones/

I tweaked it a little to make it gluten free and packed with protein, because honestly I’ve been craving scones at work almost every day lately…

You can make these scones with any flavors you want, just make sure you add sweetness (so that it doesn’t just become great bread) and flour as you go so that the bread consistency doesn’t change. They should be able to NOT stick to floured wax paper when you are ready to form circles. Too sticky might lead to odd cookes 😉

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Ingredients:

3.25 c gluten free all-purpose baking flour

1/3 c brown sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

1.5 tsp cinnamon

3/4 c unsweetened apple sauce

2/3 c rice milk

2 tsp vanilla extract

1 ripe banana, mashed

3/4 c peanut butter

mini semisweet chocolate chips

Recipe:

  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon with a fork.
  3. Add applesauce and thoroughly mix with your hands for a few minutes.
  4. Add rice milk, vanilla, peanut butter, and bananas and mix again with your hands until everything is evenly distributed.
  5. Mix in chocolate chips.
  6. Transfer dough to an oiled large piece of wax paper, coating the sticky dough with excess flour before placing.
  7. Cut the dough into wedges using a large knife and more flour.
  8. Transfer wedges to a greased cookie sheet, making sure that none touch each other.
  9. Bake for 10-12 minutes.
  10. Top with agave, coconut, or other sweet things and enjoy!

Entree: Mexican Rice

10 Apr

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Ingredients:
One quart low sodium vegetable broth (32 fl oz)
2.5 cups rice&quinoa blend
1TB minced garlic
1TB cumin
1TB oregano
1/2 tsp chili powder
Olive oil
1 clove garlic, minced
1/2 yellow onion, diced
One can diced tomatoes, drained
One can yellow corn, drained
One can black beans, drained
One lime
Salt and pepper

Recipe:
1. Bring a medium saucepan with vegetable broth, garlic, cumin, oregano, and chili powder to a boil.
2. Once boiling, stir in the quinoa/rice mixture, cover, and reduce heat to low. Continue to keep an eye on the quinoa/rice stirring occasionally and adding water if needed. Quinoa/rice is cooked once it becomes tender, so taste test after about 30 minutes.
3. In a separate pan, about 10 minutes before the quinoa/rice is cooked, heat olive oil and garlic on medium-high.
4. Once oil is hot, cook the diced onions for a few minutes.
5. Next, add beans and corn to the pan and stir for a few minutes.
6. Finally, add the tomatoes and cooked rice/quinoa. Incorporate all ingredients.
7. Bring the pan down to low temperature and add the juice of one lime along with salt, pepper, and more cumin and oregano if needed.
8. Serve with some Mexican-inspired chicken, tortilla chips, or toppings such as salsa, avocado, and fresh cilantro.
9. Enjoy!

Entree: Indian Curry Ginger Turkey Burgers

23 Mar

I’ve been wanting to make turkey burgers for awhile, but I didn’t realize how fast and easy they are! This amazing dish takes minutes to prepare and the patties can be eaten many ways! By themselves, with a salad, on your favorite bread, etc. They do not lose any of their taste if frozen, so please feel inspired to make some for nights when you might feel lazy. 🙂

The original recipe that inspired me is by Rachael Ray: http://www.rachaelray.com/recipe.php?recipe_id=5161. If you want, you can check out what she did different. (I cut out some things and altered other things to make it g&d free.)

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Ingredients:

2 tsp fresh grated ginger
2 large garlic cloves, finely chopped
Four stalks of green onions, diced
~2 slices of your favorite gdfree bread, toasted and finely chopped
1 egg
1/4 cup patak’s sweet mango chutney
1 TB curry powder
1 tsp ground cumin
~1.25 lbs ground turkey

Flatbread to serve as a sandwich
(Naan or delicious rice uttapam bread)

Feel free to grill these patties for the best result!

Recipe:

1. Preheat oven to 350 degrees.

2. Prepare all ingredients and combine everything in a large bowl.

3. Mix thoroughly with your hands until all ingredients are incorporated.

4. Form small burger patties (this recipe makes about 8).

5. Lightly prepare a cookie sheet with olive oil and transfer patties.

6. Bake for about 25 minutes, flipping patties halfway through.

7. Serve on your preferred flatbread with your favorite toppings (red onion, more mango chutney, etc.) and enjoy!