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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!


  • 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


  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!!




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!!

















~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

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!

Entree: Mexican Rice

10 Apr

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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

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: 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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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!


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!

Entree: White Wine Shrimp and Mushroom Noodles

11 Mar

Tonight I made one of the best meals ever and surprised myself! I got inspired by a food network recipe, made a trip to Trader Joes, and altered the recipe to make it gluten and dairy free!



Noodles of your choice (I used brown rice spaghetti from TJ’s and it turned out incredible!)
1/2 small red onion, sliced
~8 white button mushrooms, sliced
Raw Shrimp (I used about 16), de-shelled and cleaned
2 cloves of garlic, minced
~1 cup white wine
Fresh parsley, chopped
Lots of olive oil

1. In a medium saucepan, bring water with a dash of salt to a boil.
2. Add noodles (about two servings), turn heat down to low, and cover. (Once they are done, you can keep them in the water until you are ready to add them…rice noodles take a little while to cook.)
3. In a separate large saucepan, bring a few tablespoons of olive oil and the garlic to medium high heat.
4. Add the onions and mushrooms to the oil and garlic and stir for a few minutes.
5. Add about 1/2 cup white wine to the vegetable and bring heat down to medium.
6. Stir in the shrimp, adding more oil and wine, and cook until they turn pink.
7. Add the cooked noodles (try one to make sure they are the right texture) and about 1/4 cup water to the vegetables. Stir in noodles and add salt and pepper.
8. Add another splash of wine and stir, then mix in the chopped parsley.
9. Serve and enjoy!

Entree: Soy Chorizo Veggie Burrito

7 Mar

Tonight I had the urge to use asparagus. Walking around in Trader Joe’s, all the ingredients came together and I got excited to make some work lunches! This recipe is great because you can easily freeze burritos and create a stash for lazy days. You may feel iffy about soy chorizo, but it tastes just like the real chorizo! Spicy and flavorful…easy to use in stir fry dishes because the seasoning is already taken care of! 🙂














TJ Rice Wraps (or whatever tortilla you wish to use)
1/2 small red onion, cut into slices
1 green zuchini, diced
~5 asparagus stalks, cut into 2 inch-long pieces
1 head of broccoli, cut
~1 cup mushrooms, sliced
1/2 package of TJ soy chorizo
lemon juice
olive oil
1 tsp minced garlic

1. Cut all vegetables and set aside.
2. Preheat oven to 350 degrees and preheat a large stir fry pan to medium high with olive oil, garlic, and a few teaspoons of lemon juice.
3. Cook soy chorizo (empty by squeezing or fully removing the plastic casing) for a few minutes, stirring to incorporate the ingredients together.
4. Next, add all of the vegetables and stir until well-mixed. Cover to let the vegetables steam a little.
5. After about 5 minutes, when the broccoli begins to turn a more vivid green and before the onions are transparent, remove the pan from the stove.
6. Individually wet and cook the wraps on a paper towel in the microwave for 30 seconds (this is to make them more pliable and easier to bend).
7. With each cooked tortilla, wrap about 1/2 cup of the chorizo veggie mixture and place on a nonstick baking pan.
8. Once the pan is full of burritos, place in the oven until the tortilla begins to crisp.
9. Enjoy with any of your favorite burrito toppings (salsa and the like)!

Entree: Mexican Casserole

13 Feb

This is a healthy casserole that will satisfy any Mexican fast food craving (it smells like Taco Bell). I would probably add less refried beans next time or treat this more like something to pair with fresh corn tortillas served as fajitas or something…but I know for sure that it tastes wonderful!

















1 Onion, sliced
Bell peppers (two different colors), sliced
1 can of refried beans
4 chicken tenderloins, diced
1 small can chili verde
1 can enchilada sauce
4 corn tortillas, torn to smaller pieces
Salt, pepper, chili powder

1. Preheat oven to 350 degrees.
2. Cook chicken, garlic, and spices over medium high until chicken is cooked through.
3. In a separate pan, sauté onions and bell peppers in olive oil until onions are slightly transparent and peppers are still slightly crisp.
4. In a casserole dish, layer tortilla pieces, beans, chicken, and vegetables.
5. Pour enchilada sauce (as much as you wish) over the entire casserole, cover, and bake until you can see the sauce boiling.
6. Top with avocado and your favorite salsa and enjoy!