Sunday, March 24, 2013

Avocado Salad + Blue Corn Tortilla Chips = Gluten Free Nachos

Turns out that I am completely in love with the combination of avocado greatness and being able to still enjoy tortilla chips on occasion since this blue corn and flax seed variety it gluten free.  Even if you're not someone going gluten free, this is one that you will love too.

Avocado Salad and Blue Corn Nachos:
3 avocados, peeled, pitted, and diced
1 can Rotel, drained
1 small can black olives, drained
1 can chickpeas, drained
2 tbsp. dried parsley 
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 tsp. garlic salt
Blue Corn Tortilla Chips

In a large mixing bowl, combine avocados, Rotel, black olives, chickpeas, parsley, vinegar, olive oil, cayenne pepper, paprika, and garlic salt.  Toss to coat all of the ingredients with the vinegar and olive oil.  Top each blue corn chip with the avocado salad.  This dish will be served cold.

Tuesday, March 19, 2013

Toscana Soup with Sweet Potatoes, Turkey Sausage, Kale, and Onions

Again proving that soups are my absolute favorite thing to cook, this one is certainly one I will make again and again.  It is a take on Olive Garden's Zuppa Toscana, except with a few changes, and of course, this one is gluten free.

Toscana Soup with Sweet Potatoes, Turkey Sausage, Kale, and Onions:
1 lb. turkey sausage
1 red onion, chopped
3 small sweet potatoes, chopped
4 cups kale, torn into small pieces
1 tsp. oregano
1 tsp. thyme
1 tsp. basil
2 tsp. sriracha
4 cups low sodium, gluten free chicken broth
4 cups water

Brown the sausage in a medium size pan.  Add the onions and saute until they soften.  Add all of the spices.  Pour the broth and water into the pan and bring to a boil.  Add the kale and sweet potatoes, simmering until the sweet potatoes soften.  This will take about 20 minutes.

Monday, March 18, 2013

Lentil Cauliflower Cabbage Stew

Here is a gluten free take on my Spicy Lentil Soup that we love so much.  This one is made in the Crock Pot and contains cabbage, which was a wonderful addition.

Lentil Cauliflower Cabbage Stew:
16 oz. dried lentils
1 tbsp coconut oil
1 large onion, chopped
2 garlic cloves, chopped
1 lb. cauliflower, cut into small florets
2 green onions, finely chopped
2 large carrots, peeled and chopped
3 celery stalks, chopped
2 bay leaves
1 tsp dried thyme
2 tsp salt
1 tsp cumin
1/2 tsp cayenne
1/4 tsp black pepper
8 cups low sodium, gluten free vegetable broth
1 large can diced tomatoes with juice
2 cups chopped cabbage


Saute the onion and garlic in a pan.  Add everything to the Crock Pot and cook on low for 8 hours.

Smoked Salmon Quiche

This recipe is a take on one I saw in a magazine.  However, rather than using grain in the crust, I used thinly sliced sweet potatoes.  The smoked salmon is also an interesting addition that gives some depth to the flavor.

Smoked Salmon Quiche:
For the crust, you will need:
Coconut oil
1 sweet potato, cut into thin rounds
2 eggs
1/4 cup coconut milk
1 tbsp. rosemary

Grease the bottom of a pie plate with coconut oil.  Arrange two layers of the sweet potato rounds, topping with rosemary.  In a bowl, beat the eggs, coconut milk, salt, and pepper.  Bake for 15 minutes in a 350 degree oven.

For the quiche, you will need:
4 eggs
1/2 cup coconut milk
1 tsp Dijon mustard
1 tsp dill
1 tbsp capers
2 garlic cloves, minced
4 oz smoked salmon, crumbled into bits
1/2 cup green onions, thinly sliced

In a bowl, whisk the eggs, milk, mustard, spices, and garlic.  Sprinkle the top of the sweet potato crust with the smoked salmon.  Pour the egg mixture over the top and sprinkle on the dill.  Bake at 350 degrees for 45 minutes.  Allow to cool for about 20 minutes before serving.

Gluten Free Challenge: Bacon Egg Muffins with Jalapeno, Onions, and Roasted Red Peppers

Due to some recent test results, I am reevaluating my entire way of eating.  I'm not saying I ever ate terrible to begin with, but for the sake of obtaining complete wellness and having abundant energy, which I do not have currently, I am more than willing to make some changes.  I refuse to be put on a daily medication and in order for that to happen, I believe gluten free is a good starting point.  Luckily, cooking is my passion and any challenge having to do with food is something I am up for.  So, join me on a new journey to complete wellness as I share some of my recipes from the past few days.

I have always been a fan of making a large batch of egg muffins on Sunday to have readily available for breakfast throughout the week.  My old recipe contained quite a bit of cheese to bind things together.  The gluten free version contains no cheese, but instead, more vegetables and bacon as the outer "crust".  To mine and my husband's surprise, the gluten free version turned out even better than before.

Bacon Egg Muffins with Jalapeno, Onions, and Roasted Red Peppers:
Coconut Oil to grease the pan
12 strips peppered bacon
8 eggs
1/2 yellow onion, thinly sliced
1/2 jar roasted red peppers, chopped into small pieces
1 jalapeno, finely chopped with seeds removed
1/4 cup coconut milk
1 tsp. paprika

Lightly grease the muffin tin with coconut oil.  Line each muffin space with one slice of bacon.  Bake the bacon for 5 minutes in a 350 degree oven.  In a skillet, saute the onions, red peppers, and jalapeno.  Place a tablespoon of the onion mixture into the bottom of each muffin space.  Beat eggs, coconut milk, paprika, salt, and pepper in a bowl.  Using a ladle, fill each muffin cup 3/4 full.  Bake for about 25 minutes and allow to sit for 5 minutes to cool.  Use a knife around the edges to remove from the muffin tin.  Store the egg muffins in a Tupperware container in the refrigerator.  They can be reheated as needed and will keep for about a week.