Tag Archives: GF

recipe, vegetables

Brown Butter Sage Spaghetti Squash

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Mmmmmmm…. brown butter! Ever since I had an amazing, melt-in-your mouth pasta dish with brown butter sauce at Scarpetta a while back, I’ve been wanting to recreate something rich and buttery like it at home. Unlike me, you probably already knew that brown butter sauce is actually a breeze to make! Just heat some butter and let it caramelize. Pair the easy sauce with autumn’s best squash and you have a winning combination of indulgent and nutritious!
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Ingredients:

1 large spaghetti squash
3 tablespoons butter
3 sage leaves, slivered
2 garlic cloves, minced
2 tablespoons chicken stock
Salt & pepper to taste

Directions:

1. Slice the spaghetti squash lengthwise, scoop out the seeds, and place cut side down in a large glass baking dish filled with 1″ of water. Microwave for 5 minutes, followed by 2 minute intervals until the skin of the squash is tender enough to pierce with a fork. (approx. 8-10 minutes)

2. Allow the squash to cool down. Once it is cool enough to handle, scrape out the insides with a fork into a bowl. The strands should come out easily. Set aside.

3. In a large skillet, melt the butter over medium heat. Add the garlic and sage leaves. Stir around for about 1 minute until fragrant. Add the chicken stock and boil about half of it off.

4. Add spaghetti squash strands to the skillet and stir to coat with butter sauce. Season with salt and pepper.

Serve the squash as a side dish or play around with accompaniments, such as bacon or grilled chicken.

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Enjoy!! For a sweeter, nuttier variation, skip the garlic and add a dash of cinnamon, nutmeg, and cloves to the butter and sage sauce.

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By the way, I’m finally getting a nice camera to do these tasty foods justice on the blog! Stay tuned for better photos as I learn to use my Nikon D3200 :)

protein, recipe

Easy Avocado Tuna Salad

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Hey there! Do you ever come home from work starving? The last thing you want to do is spend half an hour or more waiting for food to cook… On those days, this meal is for you! You probably have most of the ingredients on hand and this tuna salad is not only easy, but also delicious and healthy. The avocado lends creaminess so you can cut back on the amount of mayonnaise you may typically use in a tuna salad. Avocado’s fiber and healthy fats along with the protein in the tuna will keep you full for a few hours until your next meal. Whip this up in 5 minutes or less!

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Ingredients:
1 ripe avocado, medium
2 cans albacore tuna, drained
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1/2 cup finely diced celery
1/4 cup finely diced red onion
Salt, pepper, garlic powder, and parsley (fresh or dried) to taste

Directions:
1. Combine all the ingredients in a large bowl and mash together with a fork until well blended. Serve on toasted whole wheat bread, wedges of fresh pell pepper, or in leaves of butter lettuce.

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recipe, vegetables

Sriracha Cauliflower

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I was definitely skeptical about the idea of “hot wing” cauliflower until I actually tried it. This is by far the most delicious way I’ve eaten cauliflower! Even if you’re not a big fan of this cruciferous vegetables, I strongly suggest that you try it this way. The roasted flavor with the spiciness of the hot sauce is really on point. You might even eat a whole head of cauliflower in one sitting like I did.

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Ingredients:
1 /2 head of cauliflower, broken into florets
Olive oil, in a spray bottle (such as the Misto)
Salt, pepper, and garlic powder, to taste
1 tablespoon butter + 1 tablespoon olive oil
1/4 cup Frank’s Red Hot Sauce
2 tablespoons (or more!) Sriracha chili sauce

Directions:
1. Line a baking sheet with aluminum foil and spray with olive oil. Lay the cauliflower florets on the aluminum foil in a single layer and spray with additional olive oil until lightly coated.
2. Bake the cauliflower at 400 degrees F for about 25 minutes, or until the cauliflower is tender and starting to brown slightly.
3. Melt the butter with olive oil in a large skillet. Add the cauliflower and cook until it’s browned on all sides, about 5 minutes.
4. Turn the heat off and add salt, pepper, garlic powder, and hot sauces. This part can be adjusted to your taste preferences. If you like it saucy, add more Frank’s. For a spicier cauliflower, get heavy handed with the Sriracha squirt bottle.

Enjoy!

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Entrees, Soups and Stews

Albondigas Soup (Meatball Soup)

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It’s (kindof) soup weather in Vegas! It’s still really warm, but it’s been gloomy out and raining all day. All I’ve wanted to do today is come home and curl up on the couch with a blanket, soup, and my husband to watch How I Met Your Mother. Now that I’m getting home from work earlier, I actually have time to cook AND relax! It’s pretty great. Here’s what I think is one of the BEST soups I’ve ever had! It has so much flavor and it comes together quickly. Give it a try! (This recipe is my healthier adaptation of a recipe on food.com)
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Ingredients:
(for the meatballs)
– 3/4 lb lean ground turkey
– 1/4 lb raw chorizo (pork or beef)
– 1 egg
– 2 cloves of garlic, minced
– 1/2 cup cooked brown rice or quinoa
– 1/2 cup chopped fresh cilantro
– 1 finely grated carrot
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper

(for the soup)
– 1 tbs olive oil
– 1 cup diced celery
– 1 cup diced onion
– 6 cups low sodium beef broth
– 14.5 oz can of diced tomatoes
– 1/2 cup roughly chopped cilantro
– 1/2 tsp cumin
– 1 tsp dried oregano
– 1 large zucchini, sliced

Directions:
1. Begin by making the meatballs. In a large mixing bowl, combine all meatball ingredients and combine thoroughly with your hands.

2. Wet your hands and form small meatballs out of the ground meat mixture. Place them on a baking sheet or cutting board. You should end up with 35-40 small, 3/4″ diameter meatballs.

3. Refrigerate the meatballs while completing the following steps. In a large pot, heat the olive oil over medium/ high heat. Add the diced celery and onion to the hot oil and stir around for about 3 minutes, until the vegetables begin to soften.

4. Add the beef broth, tomatoes, cilantro, cumin, and oregano to the pot and bring to a boil. Simmer for 5 minutes.

5. Carefully drop the meatballs into the boiling soup one by one. Bring the heat down to a gentle boil and continue to cook for 10 minutes.

6. Finally, add the sliced zucchini and simmer for 5-10 minutes more.

I hope you like this soup as much as Colby and I did! The above recipe makes about 8 servings.

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breakfast, recipe, treats

Patriotic Quinoa

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Hello! Today I have a patriotic breakfast recipe for you. Enjoy this blueberry quinoa topped with greek yogurt and strawberries as a hearty breakfast or guilt-free dessert. The quinoa is packed with protein and fiber, while the berries provide a healthy dose of antioxidants. The creamy greek yogurt packs enough protein to keep you feeling satisfied until your next meal!
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Ingredients:
1 cup uncooked quinoa
2 cups water
3 cups frozen blueberries
2-3 packets stevia, to taste
1 tsp vanilla extract
1 container strawberries, sliced
3 cups vanilla greek yogurt (nonfat plain Fage + 3 tsp vanilla extract and 3 packets stevia stirred together)

Directions:
1. Toast the quinoa in a hot, dry saucepan for about 3 minutes, stirring frequently. Add the water, bring to a boil, cover, and reduce to a simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and chill if desired.
2. When ready to serve the quinoa, defrost the frozen blueberries in a saucepan or in the microwave. You can add stevia and vanilla extract to the blueberries to enhance their flavor.
3. Serve 1/2 cup quinoa with 1/2 cup blueberries, 1/2 cup vanilla greek yogurt, and a few sliced strawberries. (Serves 6)

Nutrition per serving: 228 cal/ 37 g carb/ 16 g pro/ 2 g fat

Enjoy!

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recipe, vegetables

Sweet and Sour Cucumber Salad

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This chilled recipe makes a perfect snack or appetizer on a warm day. Enjoy a refreshing cucumber in this simple salad.

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Ingredients:
2 medium cucumbers, thinly sliced
1 tbs shallot or red onion, minced
1/4 cup rice wine vinegar
1 tsp sesame oil
1 tsp sambal olek (hot chili paste) or 1/2 tsp red pepper flakes
1 tsp sugar, honey, or a few drops of stevia
1 tsp sesame seeds

1. Whisk together all the ingredients except cucumbers and sesame seeds in a bowl.
2. Combine sliced cucumbers with the dressing in a large bowl or ziplock bag. Toss to coat and chill in the fridge for 15 minutes.
3. Serve sprinkled with sesame seeds.

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recipe

Shredded Brussels Sprouts and Sausage

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I got a food processor! I can’t believe I never had one before. I feel a little guilty for feeling like I needed one because we already have a Vitamix. It’s an awesome kitchen tool, though. It makes food prep a breeze. For this recipe, I was able to shred 2 pounds of raw Brussels sprouts in just two batches. The whole process of setting it up, shredding the brussels, and cleaning the machine took less than 5 minutes.

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The original recipe comes from PaleOMG.com; this version is a little modified. All the recipes I’ve tried by Juli have been amazing, and this one is no exception!

Ingredients:
2 lbs raw Brussels sprouts, shredded using the slicing attachment on a food processor
2 tablespoons coconut oil
1 large onion, diced
1 clove garlic, minced
4 links precooked sausage (I used artichoke mozzarella chicken sausage)
2 tablespoons apple cider vinegar
salt and pepper to taste

Directions:
1. Heat coconut oil in a dutch oven or large stockpot. Add the diced onions and cook over medium heat for about 3 minutes, until they begin to caramelize and soften. Add the garlic and cook for 30 seconds more.
2. Add the shredded Brussels sprouts, sliced sausage, and apple cider vinegar. Stir in until the brussels begin to wilt down. Cover the dutch oven or stockpot and reduce heat to low. Simmer for 15 minutes or until the brussels shreds are tender.
3. Season with salt and pepper to taste.

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I love that this recipe is easy to make and super flavorful thanks to the addition of sausage. Enjoy!

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recipe

Creamy Cottage Cheese Dip

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My mom is a genius. Since ricotta cheese is pricey, she came up with the idea of blending cottage cheese in the Vitamix blender to create a similar texture. It works! You can experiment with making sweet or savory cottage cheese dips- think strawberries and vanilla or caramelized onions. This version tastes like ranch dressing:

Ingredients:
-1 container cottage cheese
-1 tbs dry dill (or 1/4 cup fresh)
-1 tbs dry parsley (or 1/4 cup fresh)
-1/2 tsp garlic powder (or 1 clove roasted garlic)

Directions:
1. Combine all ingredients in a high powered blender or food processor. Blend until smooth and adjust seasonings to suit your preferences.

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Easy and tasty! Enjoy this dip with raw veggies, or stir it into hot spinach or pasta for a cheesy, creamy sauce that’s packed with protein.

breakfast, recipe, treats

Paleo Lemon Poppyseed Blueberry Muffins

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I have another treat recipe for you today! This one is perfect for a leisurely Sunday brunch. Enjoy these coconut flour lemon poppyseed blueberry muffins with a cup of coffee or tea.

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If you use stevia and plain greek yogurt in place of honey, these have only 100 calories each!

Ingredients (for 12 muffins):
5 eggs
1/3 cup honey (or 1/3 cup plain greek yogurt and 5 droppers of liquid stevia)
juice and zest of 2 lemons
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 cup coconut flour
2 tbs poppy seeds
1/2 tsp baking soda
1/2 cup fresh blueberries

Directions:
1. Preheat the oven to 325 degrees. Grease a muffin tin or line with baking cups.
2. Whisk together eggs, honey, lemon juice, lemon zest, vanilla extract, and melted coconut oil in a large bowl.
3. In a separate bowl, mix together the coconut flour, poppy seeds, and baking soda. Get all the lumps out.
4. Stir the dry ingredients into the wet ingredients. The batter should thicken.
5. Distribute the batter evenly among 12 muffin cups. Press blueberries into the batter in each muffin cup.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Aren’t they pretty? Tasty too! The batch I made wasn’t sweet enough. I only had a tiny bit of stevia left, so I ended up topping each muffin with some maple syrup and whipped cream… and washing it down with Mimosa. Not quite Paleo that way, but very yummy. Enjoy them your way!