Tag Archives: gluten free

Easy Italian Pasta Salad

by Sarah | 1 Comment

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This is the salad. The salad I will make for every party this summer. There is NO chopping involved. You read that right. Pull out your sharpened kitchen shears and cut every single ingredient in this recipe. I even bought triple rinsed baby spinach so basically, I just snapped my fingers and there was a pasta salad sitting in front of me.

Mix up a light oil and vinegar based dressing while the pasta cooks and you’re practically done. Toss it and throw it in a favorite travel party bowl. What? Don’t you have one of those? Anyway, snap that lid on tight and refrigerate it overnight to really let the flavors meld. Check it in the morning to see if it needs a splash of dressing and you’re off! Prepare for the praise.  Continue reading …

No Bake Mini Pumpkin Pies {Vegan + Gluten Free}

by Sarah | Leave a comment

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Thanksgiving is a time of indulgence and as much as I love to nibble on holiday goodies, I hate the guilt that comes along with it. There is no reason you can’t make a concerted effort to eat clean, whole foods during the holidays.  In some cases it takes a little bit more effort, but with these mini no-bake pumpkin pies, it takes considerably less!  Pumpkin pie has been my favorite Thanksgiving dessert for as long as I can remember and while I love the original, I’m cheating on it with this new no bake, vegan and gluten free alternative.

This recipe substitutes out the eggs, half and half, butter and sugar for nuts, raisins, and natural sweeteners.  It’s also a recipe that can be made a day or two ahead of time so that you have more time to relax with your friends and family.  While it’s not technically raw because the pumpkin puree is cooked, this recipe doesn’t require any baking, which is pretty handy since your oven will probably be busy with other delicious eats.  Join me in feeling great about this year’s holiday dessert choices; your guests and your waistline will thank you.

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 Crust Ingredients:

  • 1 tablespoon coconut oil
  • 4 cups walnuts
  • 4 cups raisins
  • Pinch of salt

Topping Ingredients:

  • 1 15oz can organic pumpkin puree
  • 2 cups cashews
  • 2/3 cup maple syrup
  • 2 tablespoons coconut oil
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon clove
  • 1 teaspoon all spice
  • pinch of salt

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 The how:

  • Pulverize 4 cups walnuts in food processor or high powered blender.  Add 4 cups of raisins and blend until they combine with the walnuts and form a dough.
  • Grease two 12 count muffin tins with coconut oil.
  • Firmly press dough into each cup (about a half inch) and sprinkle each with a tiny bit of salt. Place in the freezer.
  • After 2 hours run a butter knife around each muffin tin and pop the crusts out so that they’ll be easier to remove when the pies are completely finished.
  • Blend the pumpkin puree, cashews, melted coconut oil and maple syrup until combined. While blending, add the cinnamon, nutmeg, clove, all spice and salt. If you like your pumpkin a little sweeter, feel free to add more maple syrup.  (The consistency should be nice and creamy, if it’s a little thick, add some coconut oil, if it seems runny, add some cashews. If you followed the recipe exactly, it will be just right.)
  • Spoon a dollop of topping onto each frozen crust. However the filling settles is how it will freeze so take the time to smooth or swirl it, whatever you prefer. Allow the pies about two hours to freeze.
  • Remove them from the freezer 15 minutes before serving. Use a butter knife to easily pop them out of the tins. Top with a piece of walnut if you wish.
 *Recipe makes 24 individual sized pumpkin pies.

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See that? Easy as pie. Now go pop these in the freezer so you have something to nibble on during the parade tomorrow 🙂

 

 

Fresh Guacamole

by Sarah | 4 Comments

Happy Cinco De Mayo friends!  In the celebration of Mexican heritage and pride we wanted to pass along our guacamole recipe.  Guacamole is simple to whip up, which is why everyone should know how to make it by heart!  I also learned how to store guac without it turning brown, like not even a tinge brown so read on muchachos.  Arriba arriba!

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Continue reading …

Cold Oat Noodle Salad {Gluten Free}

by Katie | Leave a comment

If you’re willing to experiment in the kitchen, there’s nothing more fun that moving out of your comfort and cultural zones for ingredients.  Have you visited any of the many Chinatowns in the US? That’s where I had my first bubble tea (over 14 years ago now!) and some delicious meals, but when I want to really go shopping, I search out the large grocery stores. My exploration started when I discovered a large Asian grocery store in Philadelphia and then Ming’s Supermarket in Boston. Leaving behind the large markets was one of the urban luxuries that I mourned when moving to central PA, but, as luck would have it, our little town has a number of Asian markets! While they aren’t as big as their city counterparts, they have a surprising amount of variety in a small space.

Side note – did you hear the This American Life episode on Coincidences? The Asian grocery stores in Philadelphia and Boston were both on Washington Ave. When still finding my way around Boston, that little coincidence was a sign to me that everything would be ok! Silly? yes.

What do I buy when I go to the markets? Anything that catches my eye! I went shopping a couple of weeks ago and took a few pictures to show you both what I buy and why I love the markets.

Continue reading …

Rice & Pulses Two Ways

by Katie | Leave a comment

I originally wanted to title this post “Rice & Beans Two Ways”. After a bit of research I learned that lentils are not officially a bean, but chickpeas and lentils are both pulses.  Pulses are the subset of legumes that are harvested for their dried seeds, differentiating them from other legumes like green beans and peas that are eaten fresh.  On with it then…

While the term rice and beans may conjure up images of Mexican or Tex Mex cuisine, today’s dishes reflect the flavors of middle eastern cuisine. I like both recipes because they push me outside of my seasoning comfort zone. We all have that selection of herbs and spices that we use on a regular basis, and we’re happy with the results, so that’s not the issue, but sometimes it’s nice to shake it up, and that’s what these dishes do!

Speaking of seasonings, another good reason to get out of your comfort zone and eat dishes with a variety of herbs and spices is because there are so many health benefits associated with both. Cumin, my favorite spice lately, protects against cancer and encourages the secretion of pancreatic enzymes necessary for good digestion and nutrient absorption. The second recipe contains turmeric, a powerful anti-inflammatory and antioxidant with proven cancer-blocking activities. Parsley’s a rich source of antioxidants and vitamin C, the latter protecting against rheumatoid arthritis. Cinnamon is considered to have one of the richest sources of antioxidants and studies have shown that it lowers the risks for a variety of type 2 diabetes factors.

Continue reading …

Smoothie Round Up

by Sarah | 2 Comments

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I’m a smoothie fanatic.  Growing up I’d make milkshakes almost every night of the week, but as I got older my tastes changed and I’ve moved on from ice cream and milk to fruit and juice.  Lucky for me there’s about a million more options in the smoothie department.  A big smoothie is a great substitute from breakfast or lunch.  I especially like to drink them at the start of a big road trip that way I’m not tempted to stop for fast food or right before work as I’m running out the door.

You don’t need to follow a strict recipe for smoothies so feel free to sub in or out any of the ingredients listed.  Today we’ll make three smoothies from seven ingredients (oats are optional).  As long as you have frozen fruit and juice, you’re good to go.  I also like to add greek yogurt and any little extras I have lying around like oatmeal, chia seeds, maca powder or hemp hearts.  Plug in your blender, grab a jar and a straw and let’s blend.

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Green Goddess

  • ¼ c yogurt
  • ½ c orange juice
  • 1 frozen banana
  • 2 big handfuls of spinach
  • 6 ice cubes

I drank a Green Goddess every day for a month last summer and I felt light and airy like a little fairy (hehe).  It’s cheap, easy and healthy.   If I’m away from home and there’s a blender where I’m staying I always pick up these four ingredients.  It’s a great way to save money on the road while staying healthy and energized. If you think this sounds like a weird combination, you’re in for a tasty surprise.  You can barely taste the spinach; it’s actually a tangy and sweet smoothie.

Be sure to clean your spinach well since it’s part of the dirty dozen (one of the most pesticide-laden fruits and vegetables) or buy pre-washed or organic spinach. I named it the Green Goddess because among the many benefits of spinach, it’s has a high vitamin A and C content.  Vitamin A is key for sebum production to keep hair moisturized; it’s also necessary for the growth of all bodily tissues, including skin and hair.  Vitamin C is imperative for the building and maintenance of collagen which provides structure to skin and hair, therefore this smoothie will keep you looking like a goddess.

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Berry Blend

  • ¼ c yogurt
  • ½ c cherry juice
  • ¼ c milk or water
  • ½ c frozen mangoes
  • 5 big strawberries

Strawberries and cherry juice blend together to make the perfect mix of sweet and tart in this smoothie.  I used 100% Cherry Juice from Trader Joe’s.  It’s deliciously strong, which is why I also added some milk, but feel free to sub in water (or coconut water), a non-dairy milk or another juice if you’re vegan.  If you go the water route, don’t worry the taste won’t suffer.  Cherry juice is a good source of antioxidants, it helps regulate blood sugar, and is a proven aid in exercise recovery.  It’s also a great source of melatonin, which regulates your body’s internal clock.  Strawberries also pack a punch.  They’re heart healthy, full of vitamins and good for your teeth.  Strawberries are a great source of polyphenols, a compound that inhibits the breakdown of starches in mouth, while also fighting the bacteria that contributes to gum disease and tooth decay. Pretty sweet, right?

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Sunrise Smoothie

  • ¼ c yogurt
  • 1 c orange juice
  • ½ c frozen mangoes
  • 1 frozen banana
  • big spoonful oatmeal (optional)

The Sunrise Smoothie is a mild fruity blend to start your day off on the right foot.  It will wake you up, help you get energized and give you a whole host of benefits without you even knowing it.  Orange juice is a great source of Vitamin C, which aids in collagen production and helps control free radicals that cause early aging.  OJ also lowers bad cholesterol, reduces inflammation and balances blood pressure.  Bananas are the most widely consumed fruit and for good reason.  There are too many benefits to mention here, but for starters, bananas help one overcome depression, reduce PMS symptoms and protect against muscle cramps.  Here’s an interesting study conducted by Oklahoma State University concerning new health benefits of mangoes, which include aiding in blood sugar regulation and reducing body fat.  Top it off with a scoop of oatmeal to add texture, fiber and protein and sip away.

I hope you enjoyed these simple smoothie recipes.  Smoothies are a cheap, easy and quick meal substitute if you’re constantly rushing around or just don’t have the energy to cook something up.  Stay healthy friends!

Sweet (Heart) Potato Skillet

by Sarah | Leave a comment

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If you’re looking to shake up your breakfast menu, try this sweet potato skillet.  It’s a quick and hardy dish with the perfect amount of spice.  The eggs are a great source of protein and the sweet potatoes add lots of fiber and potassium to the dish.  What’s my favorite aspect of this recipe?  The lack of dirty dishes.  Since you cook and eat out of the  skillet, clean up is easy peasy.

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Ingredients:

  • Splash of olive oil (or coconut oil)
  • 1 medium sweet potato
  • 1 clove of garlic
  • ½ an onion
  • 1 small sweet pepper
  • few sprigs of cilantro
  • 2 eggs
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • shake of red pepper flakes
  • salt and pepper to taste

Equipment:

  • Finely chop half an onion, the pepper and a clove of garlic.  Over medium-low heat, add a splash of olive oil to a small skillet.  Add the chopped onion, pepper and garlic. Sprinkle a pinch of salt over the onion mixture.
  • Wash, peel and julienne (or grate)  the sweet potato while the onion mixture is sautéing.
  • Stir in the grated sweet potato and turn up the heat to medium.
  • Finely chop the cilantro and add it to the sweet potato mixture along with the cumin, cayenne and red pepper flakes.
  • Stir every so often until the sweet potato begins to soften.  About seven to ten minutes.
  • Place a rack at the top of the oven and turn on the broiler.
  • Make a heart shape in the middle of your skillet and crack two eggs into it.  Sprinkle a little salt and pepper over the raw eggs.
  • Place your skillet in the oven, under the broiler, to lightly cook the eggs.  Anywhere from 2-5 minutes depending on your preference.  I broiled my skillet for only two minutes because I like my eggs runny. (Katie here ~ what? you like your eggs runny? I’m not sure if we can be sisters anymore!)

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If you’re serving it with toast you can put the slices under the broiler too.  I ate my skillet with an expensive ($8!), but delicious gluten-free loaf from the Saturday Farmers’ Market.  I’m not allergic to gluten, but the loaves at Imagine That Gluten Free looked so delicious that I had to give them a try.  It was a cold and windy (read absolutely freezing) Saturday and I was wandering around near closing time so the vendor even gave me a baguette ($6) for free!  That combination of friendliness and deliciousness will keep me coming back for more.  I wish I had a photo of the baguette.  It seriously looked like a piece of art.  My guy and I scarfed it down that day.  Stay tuned via Instagram and I’ll snap a picture of the beautiful baguettes this Saturday.

I hope you enjoyed this simple yet filling recipe.  The heart makes me smile every time I serve this up.  Do you ever play with your food?  Morph your pancakes into any fun shapes lately? If so, snap a picture, share it on instagram #foodart and tag us!  I’m off to make dinosaur pancakes and heart-shaped donuts!

 

*I highly recommend buying a julienne peeler.  It basically transforms any veggie into a noodle.  It’s my new favorite toy.