Maple Kale Salad with Quinoa and Pear

This has become one of my favorite fall salads.  It is super easy to throw together for a quick weeknight meal or even to pack up for a few days of lunches.  The flavors come together nicely and it is a lot heartier than it looks.  It is gluten and dairy free as well as vegetarian.

Makes four main course servings or 6-8 side dish servings.

Ingredients:
1 cup quinoa, cooked
1 Large or 2 small lacinato kale bunches, washed, dried and chopped in 1 inch pieces
1 Large ripe pear, washed, stemmed and cored, cut into pieces
1 Cup chick peas, rinsed and drained
4 Tablespoons fresh chopped parsley
1/4 Cup of chopped walnuts or pecans

For the dressing (these proportions are rough):
6 Tablespoons extra virgin olive oil
4 Tablespoons  balsamic vinegar
1-2 Tablespoons pure maple syrup
Sea salt and fresh ground pepper, to taste

Instructions:
Cook the quinoa as directed (I like to make this ahead to save time).  Fluff with a fork and dump it into a large salad bowl.  Add the kale, pear, chick peas, pecans or walnuts and  parsley to the quinoa and toss to combine.  Whisk together the ingredients for the dressing, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

One Pot Quinoa with Broccoli

This recipe is super flexible and easy!  You can exchange out the vegetable (depending on what is in season), the type of cheese (or do without), the type of bean (white beans are nice too) and the type of nuts (almonds, pine, pistachio) to add.  I make this probably twice a month these days and we don't get tired of it because we are always changing it up.  You could make this with asparagus, kale, chard, baby spinach,  or arugula as the base.  I often chop up other leftover veggies that I have on hand to throw in as well (carrots, bell peppers, peas).  The recipe provided below is the one I rely on most.  It take up to about 30 minutes to throw together at the most and can last a few days in the refrigerator.  It is gluten-free and can be dairy-free if you omit the cheese.

Serves 4-6

Ingredients:
2 Cups water

1 Cup uncooked quinoa

1 Can of garbanzo beans, drained and rinsed

1 1/2 - 2 Pounds Broccoli, washed and cut into small florets

1 lemon (more if you like a lot of lemon like me!)

6 Green onions, diced 

1 Tablespoon olive oil 

3 Tablespoons chopped walnuts

1/8-1/4 cup grated parmesan cheese

Salt and pepper to taste

 Bring the water to a boil. Add the quinoa, cover, and turn the heat to low.  Let simmer for 10 minutes, then top with the broccoli and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine  the lemon juice, the lemon zest, scallions, oil, nuts, and cheese. Check the quinoa and broccoli when the cooking time is over.  The water should have absorbed, and the quinoa will be tender but firm, and the broccoli crisp tender and bright green.  You can steam longer as needed.  When done, add the quinoa and the garbanzo beans to the bowl.  Toss to combine, seasoning with salt and pepper.  

Baked Sweet Potatoes with Spinach, Feta, Olives, and Sun Dried Tomatoes

This recipe is super easy, amazingly yummy and surprisingly filling. It is healthy too!  Sweet potatoes are brimming with vitamin c, potassium, and beta-carotene. This dish is a great contrast of sweet, salty, and savory.  We like to make the mixture up ahead of time and let it sit in the refrigerator for a few hours to let the flavors develop.  Then you just have to bake up the potatoes and add the mixture on top. This recipe is gluten-free, grain free, and vegetarian.  Charlotte even likes it (well, minus the potato)!

Serves 4


Ingredients:
4 Medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
4 Ounces crumbled feta cheese
1 Small can (2.25 oz) black olives, chopped
2 Ounces oil packed sun dried tomatoes; thinly sliced
2 Handfuls chopped fresh spinach (or basil if in season)
1 Teaspoon dried or 4 teaspoons fresh oregano, chopped
1-2 Tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste

Preheat the oven to 400 F. Pierce each sweet potato several times with a fork. Place them directly on middle oven rack with a piece of foil on the rack below.  Bake until the sweet potatoes are easily pierced and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.  While the sweet potatoes are baking, make the topping (or make this ahead of time and let sit in the refrigerator). Mix together all remaining ingredients in a small bowl and set aside until the sweet potatoes are done.  Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Mixed Lentil Soup with Kale

This recipe is one that I have been making for years and it never gets old.  I think I have finally perfected it after making some minor tweaks over the years.  It can be made vegetarian or you could add ground sausage or dice up some cooked sausage if you like your soup with meat.  I sometimes substitute chard for the kale depending on what looks better at the market.  I hope you enjoy it as much as we do!

Serves 4-6

Ingredients:
1/2 Cup green or french lentils
1/2 Cup yellow lentils
1 Can of diced tomatoes
2 Tablespoons tomato paste
1 Bunch of kale or chard of choice, chopped
1 Medium yellow onion, chopped
5 Cups water
3 Tablespoons balsamic vinegar
1 Tablespoon dried thyme
1 Tablespoon dried oregano
1 Tablespoon oil of choice
Coarse salt and ground pepper
Optional:  1/2 Pound sweet Italian sausage (I like Applegate chicken sausage)


In a large pot heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. If you are adding cooked meat, I would add it a minute or two after the onion and let it brown up, if the meat is raw, brown beforehand.  Add tomato paste, oregano, and thyme; stir to combine.  Add lentils, 5 cups water, balsamic vinegar, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 25 minutes. Add kale or chard; season with salt and pepper, and cook until lentils and greens are tender, 15 to 20 minutes more.  Enjoy immediately with bread or crackers (GF of course!) if preferred.

Split Pea Soup

We should all be eating more split peas! They are full of soluble fiber and provide a good amount of protein, two B vitamins and several important minerals   They also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.  Being that October is Breast Cancer Awareness Month, I felt that this family favorite was an appropriate recipe to post.  Being high in protein and chock full of veggies, this one pot - vegetarian, gluten free, and dairy free soup is all you need to warm your soul on crisp autumn nights!

Serves 6

Ingredients:
1 Tablespoons olive oil
1 Medium yellow onion
3 garlic cloves, minced
1 Red bell pepper, diced
1 Cup carrots, peeled and sliced
1 Cup celery, diced
1 Teaspoon ground cumin
6 Cups low-sodium vegetable broth
1 Can diced tomatoes drained, no-sodium added
1 Pound dried yellow split peas, picked through and rinsed
1/3 Cup chopped fresh chives (or parsley)
Salt and pepper to taste

In a large pot, heat one tablespoon olive oil over medium-high adding onion, garlic, and cumin.  Season with salt and pepper.  Saute until onion is soft (6 minutes or so).  Add broth, 2 cups water, carrots, celery, bell pepper, diced tomatoes, and split peas, and bring to a boil.  Reduce to a simmer, cover, and cook until peas are tender and soup has thickened (30-40 min).  Season with salt and pepper to taste.  Let cool until just warm.  Transfer in batches (I do 2-3 batches in the Vitamix) to a blender and puree to your liking.  I like mine on the slightly chunky side so do not blend for very long.  Pour back into pot, reheat if necessary and serve garnished with fresh chives. Enjoy!

White Bean, Tuna, and Arugula Salad

These days, if it takes longer than 20 minutes to throw together then I am not making it.  It is so hard to find easy yet fresh and healthy recipes!  I am a huge Giada De Laurentiis fan and was excited when she recently came out with a new book called Weeknights with Giada.  It is filled with yummy (and easy) recipes most which are gluten-free and easily adaptable.  This one has become one of my favorites because it is great as an easy summer time (no stove or oven necessary) dinner and it also packs up nicely for lunch.  I made a few small tweaks, but Giada really should get the credit here.

Serves 2

Ingredients:
1 box (or 5oz) of baby arugula
1 can cannellini or great northern beans, rinsed and drained
1/2 small red onion, thinly sliced
2 tablespoons capers, rinsed and drained
Zest from 1 large lemon
Juice from 1 large lemon
1-2 teaspoon maple syrup (honey can be used in a pinch)
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 small can of tuna, flaked with a fork into chunks

In a large salad bowl combine the arugula, beans, red onion, and capers.  In a small bowl whisk together the lemon zest, lemon juice, maple syrup.  Slowly whisk in oil until smooth and season with salt and pepper to taste.  Pour dressing over the salad and toss until well coated.  Add the tuna and toss to combine.  Enjoy!

My favorite (gluten-free) things

Some friends and family have been telling me to post some of my favorite grocery store items on my blog.  I resisted because I made this blog to post recipes, but then thought - what the heck.  It is my blog and I can do whatever!  So by request, here is my typical grocery list for tried-and-true gluten-free items (and believe me, I have tried A LOT).  I try hard not to buy anything that is highly processed since gluten-free foods seem to be more processed versions of the gluten version with more sugar, fat, and unrecognizable ingredients, but it is hard not too when I am really craving something.  This list is definitely not exhaustive, so feel free to check back.  I will update this post often.  Please do share your favorite gluten-free products with me as well!

Grains, Beans & Cereal:
Mesa Sunrise Cereal by Natures Path
Buckwheat Wildberry Frozen Waffles by Natures Path
Bob's Red Mill Organic Creamy Buckwheat Cereal
Erewhon Organic 100% Whole Grain Cereal
TruRoots Sprouted Bean Trio
Trader Joes steamed lentils (add some vinegar and oil and some chopped raw veggies and you have a meal)
Glutenfreeda instant oatmeal (great for travelling!)
Canyon Bakehouse 7-grain and raisin bread
Rudi's breads
Bionaturae penne pasta
Quinoa
Millet
Polenta

Flour:
Pamela's all-purpose flour
Buckwheat flour (I usually mix this (50/50) with the Pamelas for quick breads, cookies, pancakes, etc.)
Cup4Cup Gluten-Free Flour (expensive, but so worth it!), great for baking

Snacks/treats:
Anything from Mariposa bakery
Wow Baking Company baked treats
Lara bars
Kind bars - the nuts and spices line are all less than 5 grams of sugar!
The Good Bean chickpea snacks
Crunchmaster multi-seed crackers
Blue Diamond Artisan Nut-Thins
Blue Diamond Pecan Nut-Thins
Late July Gluten-Free Chips

Black Bean & Sweet Potato Tacos

This colorful and healthy recipe is one of my favorites in the fall and winter months and is not only vegetarian, but gluten and dairy free as well.  It also tastes great as tostadas or as filling in a burrito if you can handle flour tortillas.

Serves 4

Ingredients:
2 medium/large sweet potatoes peeled and cut into small cubes
Approximately 2 tablespoon olive oil
1/4 cup diced yellow or sweet onion
Juice of 3-4 limes
2-2 1/2 cups of shredded red cabbage
1-1/2 cups of shredded spinach
1 can black beans, drained and rinsed
1 avocado, diced
1 package of corn tortillas
1 teaspoon ground cumin
Salt and red pepper flakes to taste
Chopped cilantro to taste

Preheat oven to 400 degrees.  Placed sweet potatoes on a cookie sheet and toss with a drizzle of olive oil, salt, juice from one lime or so, and chili flakes to taste.  Bake in oven until potatoes are cooked through and starting to brown (about 40 min) stirring up the mixture once or twice during baking.

While the potatoes are cooking place cabbage and onion, juice from 1-2 limes, and salt to taste, into a bowl.  Toss to combine and let sit.  To cook the beans, heat a small amount of olive oil in a medium saucepan, add onions and cook until translucent (about 3 min).  Add ground cumin and stir until fragrant.  Add beans and juice from remaining lime(s).  Heat thoroughly.

Heat tortillas in microwave or on stove top and serve with a layer of slaw, then beans, then potatoes.  Top with diced avocado, spinach, and cilantro.  Serve with salsa of choice.

White beans and kale in tomato sauce

This recipe came about when I had some leftover kale and tomato sauce in the refrigerator and needed to use them up.   This may be one of the easiest meals or snacks to make and is cheap, healthy and yummy to boot!  These ingredients may already be in your own kitchen.  The dish is great on its own (and gluten-free!), but could also be served over a pasta, other grain, or even toasted bread. 

Serves 2-4

Ingredients:

1 large bunch of kale coarsely chopped and stemmed  (I like lacinato for this recipe)

1 can or 1 3/4 cups of cannellini or great northern beans, cooked

Half a jar or 8 oz of favorite marinara or tomato sauce

Red pepper flakes

Grated parmesan cheese, optional

1-2 Tablespoons olive oil

Heat olive oil in large skillet, medium heat.  Add kale and stir frequently until it just begins to wilt.  Add beans and marinara and mix well.  Heat through and serve or save/freeze for later.  Sprinkle with red pepper flakes to taste and garnish with parmesan cheese if desired.    It is that easy! 

Portabella Mushroom Pizza

I love this recipe because it satisfies my pizza craving, is gluten-free (good gluten-free pizza is hard to come by!) and healthier than the real deal.  It is also very family friendly, everyone can build their own!

Serves 2-4

Ingredients:
4 Portabella mushrooms (serves 2 if very hungry, 4 for a lighter meal/snack
1-2 cups of pizza or marinara sauce of choice
Cheese of choice, shredded (I like a layer of mozzarella and grated Parmesan on top)
1/4 -1/3 cup each of any or all of the following toppings, diced or chopped:  bell pepper, sweet onion, spinach, basil, black olives, artichoke hearts, or any other topping you like on your pizza
Red pepper flakes (optional)


Preheat oven by setting the broiler on low.  Cover baking sheet with parchment paper.  Remove stems of portabellas and gently run with a wet cloth to clean.  Place mushrooms belly side up on the baking sheet and spoon in pizza sauce (I like a lot of sauce!).  Sprinkle cheese and then veggies on top.  Broil in the oven on the middle rack for about 10-12 minutes.  Watch closely as broiler temperature varies.  Serve immediately.