Foodie Blogroll

Wednesday, February 29, 2012

Cheesy Zucchini Noodles

Spaghetti Swap
Zucchini noodles are such a simple and brilliant idea I'm a little embarrassed that I didn't think of it myself. Sadly, the idea is from Eating Well but oh well, either way it's amazing dish. The thin strips of zucchini taste shockingly like pasta noodles once they are microwaved. You could also top the zucchini noodles with your favorite pasta sauce.

Cheesy Zucchini Noodles
Gluten Free
Serves 1

1 medium zucchini
1 wedge Mozzarella, Sundried Tomato, & Basil Laughing Cow Cheese, room temperature
salt & pepper

1. Run a vegetable peeler down the length of the zucchini, creating long strips.

2. Place "noodles" in a microwave safe bowl and season with salt and pepper.

3. Microwave 1 minute.

4. Break cheese wedge into pieces and stir into noodles. Microwave 1 minute longer.

5. Stir until noodles are evenly coated in cheese.

Nutrition Information--approximately 75 calories per serving

Tuesday, February 28, 2012

Roasted Salmon With Almond Crust

Simply the Best
This simple salmon recipe is unbelievably tasty. The almond and cumin seed crust provides a wonderful twist  to a fish that is served nearly everywhere. Trust me, this is one recipe you will want to make over and over.

Roasted Salmon With Almond Crust
Gluten Free
Serves Four

2 tbsp. whole natural almonds
1 tsp. cumin seeds
1/2 tsp. dried parsley
1 tsp. dried thyme
1/8 tsp. garlic powder
2-3 tbsp. Dijon mustard
4 (4-6 oz) salmon filets, skin on
salt & pepper

1. Preheat oven to to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. Place almonds in a food processor. Pulse until coarsely chopped.

3. Add cumin seeds, 1/4 tsp. salt, 1/4 tsp. pepper, parsley, thyme, and garlic powder to food processor. Pulse until ingredients are evenly combined. Transfer mixture to a small dish.

4. Season salmon with salt and pepper. Brush the tops of of salmon filet with Dijon mustard (be sure not to contaminate the entire jar).

5. Scoop the almond mixture onto the tops of  salmon filet. Use a spoon to press the topping down so it adheres.

6. Roast the fish for 8 minutes; remove from oven.

7. Preheat the broiler. Broil the salmon for about 4 minutes, or until salmon is almost cooked through.  Serve immediately.

Nutrition Information--Approximately 200 calories per serving

Monday, February 27, 2012

Squash & Black Bean Enchiladas

February Fiesta
Celebrate the end of February with Squash & Black Bean Enchiladas. This  amazing vegetarian entree  is a variation of a recipe from Vegetarian Times, and is overflowing with Mexican flavors and spices.  The combination of black beans, squash, and peppers tastes spectacular when baked into a toasty tortilla.

Squash & Black Bean Enchiladas
Gluten Free
Serves 2


2/3 cup tomato sauce
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. cayenne (or more to taste)
salt & pepper

1/2 small onion, diced
1 cup butternut squash, peeled and diced
1/2 cup diced tomatoes
1/2 cup prepared salsa
1 garlic clove, minced
1/2 chipotle chile in adobo sauce
2 tbsp. water.
1/4 cup black beans, rinsed and drained

4 six- inch gluten free corn tortillas

Optional Toppings--
Fresh lime wedges
Sliced Avocados
Hot Sauce
Extra Salsa
Cilantro Sprigs
Shredded Cheese

1. To make the sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make the filling: Spray a medium saucepan with nonstick spray and bring to medium heat. Add onion and saute 3-5 minutes, or until soft.

3. Add squash, tomatoes, salsa, garlic, chipotle chile, and  water; bring to boil. Reduce heat to medium low. Simmer 35-40 minutes, or until squash are soft.

4. Mash mixture with a potato masher until combined. Add black beans, and cook 5 minutes. Mash again, until beans are slightly incorporated and desired consistency is reached. Remove from heat.

5. To assemble enchiladas-- Preheat oven to 350 degrees. Spray a 9 inch baking dish with nonstick spray.

6. Spread the bottom of dish with sauce (about 2-3 tbsp).

7. Divide the filling evenly between the tortillas and roll up tortillas. Pack tortillas close together, seam side down, in baking dish. Top with remaining sauce.

8. Bake 15 minutes.

9. Adjust oven to broil and broil enchiladas 5 minutes. Let rest 10 minutes prior to serving. Top with optional toppings, if using.

Nutrition Information (with no optional toppings)-- 240 calories per serving (2 enchiladas)

Make ahead option-- Prepare sauce and filling ahead of time and refrigerate, covered until ready to use. Immediately before serving, assemble tortillas and bake (start at step #5)

Sunday, February 26, 2012

Classic Cornbread

The Perfect Companion for Chili
There's no need to give up cornbread just because you can't have gluten. This simple recipe from Cooking Light produces tasty cornbread that's free of gluten and quite healthy. Nothing can compare to a piece of cornbread straight from the oven! I substituted almond milk for the buttermilk but you could use low-fat buttermilk if you prefer.

Classic Cornbread
Gluten Free
Serves 8

1.1 oz (about 1/4 cup) gluten-free all purpose flour blend
1 cup gluten free cornmeal
1 tbsp. Truvia
1.25 tsp baking powder
1/2 tsp salt
3/4 cup almond milk buttermilk (see recipe below)
1 tbsp. olive oil
1/4 cup liquid egg substitute

1. Place a pizza stone in the oven; preheat oven to 425 degrees. Spray an 8- inch cake pan with nonstick spray and line the bottom with wax paper. Set aside

2. Combine flour, cornmeal, Truvia, baking powder, and salt in a medium bowl. Set aside.

3. Combine buttermilk, olive oil, and egg in an separate bowl. Stir with a whisk until blended.

4. Make a well in the center of the cornmeal mixture, add buttermilk mixture, stirring just until moist.

5. Remove pizza stone from oven. Place cake pan in the center of the stone. Pour batter into cake pan.

6. Bake at 425 for 20 minutes or until lightly browned.

7. Remove from oven and run a knife along the edges of the pan. Invert cornbread onto a plate. Cut into wedges and serve.

Nutrition Information--approximately 100 calories per serving

Spicy Sweet Potato Chili Recipes--

How To Turn Almond Milk into Buttermilk--
Place 1 tbsp. lemon juice in a liquid measuring cup. Fill measuring cup to to 1 cup line with unsweetened Almond Milk. Whisk together. Let sit for 5 minutes, then use in any recipe that calls for buttermilk. Makes 1 cup.

Thursday, February 23, 2012

Black Beans & Rice

Penny Pinching
Canned beans are one of the cheapest foods you can buy but there is actually an even cheaper option- dried beans. In this recipe from Eating Well, the dried beans are used to produce a delicious variation of the classic Black Beans & Rice. Dried beans take a little more effort but also produce more flavor and texture. As long as you plan ahead of time, soaking the beans is not inconvenient. Simply pick a day you want to have the beans, then place them in cold water the night before while you're making dinner. The day you're serving the beans, begin simmering them around 3 or 4 o'clock, then they will be ready to cook for dinner around 5 or 6 o'clock. The good news is that by doing a little work ahead of time for this recipe, there is very little time needed immediately before serving. This is especially true if you cook the rice ahead of time, which I would recommend.

Black Beans & Rice
Gluten Free
Serves Two

1/2 cup dried black blacks, picked over and rinsed
2 garlic cloves, minced
1.5 tsp. dried oregano
1 bay leaf
1/4 large onion, chopped
1/2 red bell pepper, chopped
1/4 jalapeno pepper, seeded and chopped
1 tbsp. balsamic vinegar
1/4 cup long-grain brown rice (or use 3/4 cup cooked riced)
salt & pepper

1. Place beans in a large bowl. Fill bowl with enough cold water to cover the beans by about 2 inches. Let soak overnight.

2. Drain and rinse the beans. Place in a soup pot and add 1/2 cup of water, garlic, oregano, and bay leaf.

3. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours. Drain and return to pot.

4. Spray a medium skillet with nonstick spray and bring to medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 5 minutes.

5. Add the cumin and jalapeno; cook, stirring, for 1 minute more.

6. Stir the onion mixture and the balsamic vinegar into beans. Season with salt and pepper.

7. Meanwhile, prepare the rice according to package directions (or you can also prepare the rice ahead of time).

8. Serve the beans over the rice.

Nutrition Information--approximately 200 calories per serving

Wednesday, February 22, 2012

Chocolate, Banana & Peanut Butter Panini

Loaded with heavenly ingredients, this panini tastes too good to be true.  But don't worry it's real and can easily be thrown together in 10 minutes. Try this marvelous, melty sandwich right away.

Chocolate, Banana & Peanut Butter Panini
Gluten Free

2 tsp. sugar-free Peanut Butter powder (like the kind by Fit Nutz)
1.5 tsp. water
1 Truvia packet
2 slices light gluten free sandwich bread
1.5 oz banana, thinly sliced (about half a small banana)
1 piece Toblerone "One by One" dark chocolate, chopped (or 1 small piece of dark chocolate)
zero calorie butter spray or olive oil spray

1. Preheat panini press to medium heat.

2. In a small bowl, whisk together peanut butter powder, water, and Truvia until combined.

3. Place bread slices on a clean, work surface. Spread half of the peanut butter on each slice.

4. Top one piece of bread with banana slice. Sprinkle banana slices evenly with chocolate pieces.

5. Top with remaining slice of bread, peanut butter facing in.

6. Spray both sides of sandwich with butter spray and place on panini press. 

7. Close lid and cook for 3-4 minutes, or until chocolate melts and bread is golden on the outside.

Nutrition Information-- approximately 185 calories per serving

Tuesday, February 21, 2012

Caribbean Shrimp Packets

Caribbean Calling
Since Spring Break is only a few weeks away, I decided to get in the spirit by making a tropical dish from Hungry Girl. Caribbean Shrimp Packets are the perfect blend of spicy and sweet shrimp goodness. The recipe is also simple to prepare- just stir the ingredients together, pour into aluminum foil packet, and bake. Try serving the Caribbean Shrimp over rice or gluten free noodles for a complete meal.

Caribbean Shrimp Packets
Gluten Free
Serves Two

1/2 tsp cornstarch
1 tbsp. lime juice
8 oz. shrimp, peeled and deveined
8-10 oz. pineapple chunks in juice, drained
1/2 red bell pepper, chopped
1/2 jalapeno pepper, finely chopped (remove the seeds to lower the heat level)
1/4 cup onion, chopped
1 garlic clove, minced
1/8 tsp cayenne pepper
1/8 tsp of salt
dash of black pepper
2 tsp. Promise butter spread
1 tbsp. brown sugar, not packed

1. Preheat oven to 425 degrees.

2. In a small bowl, dissolve cornstarch in lime juice. Set aside.

3. In a large bowl, combine all other ingredients except butter and brown sugar (shrimp, pineapple, red bell pepper, jalapeno, onion, garlic, cayenne, salt, and pepper).

4. In a small microwave-safe bowl, microwave butter spread until melted. Add butter spread to the large bowl and toss to coat. Set aside.

5. Lay a large piece of heavy-duty foil  on a baking sheet and spray with nonstick spray. Place shrimp/veggie mixture in the center and spread out in a relatively even layer. Sprinkle with brown sugar.

6. Fold in the aluminum foil to form a tightly sealed packet.

7. Place baking sheet in the oven and bake for about 15 minutes, until shrimp are opaque and cooked through.

8. Allow packet to cool for a few minutes, then carefully unfold and let steam escape.

9. Season to taste with salt and pepper.

Nutrition Information-- approximately 267 calorieper serving (1/2 of the recipe), 3.5g fat, 35.5g carbs, 2g fiber, 24.5g protein

Monday, February 20, 2012

Roasted Squash & Fennel

Fennel Fever
Take a break from the traditional vegetable sides and try this extraordinary recipe. Fennel may not be very well-known but this vegetables deserves a place in your fridge. In this recipe, it's roasted with garlic and squash for a scrumptious side.

Roasted Squash & Fennel
Gluten Free
Serves 2

6 oz  summer squash (about 1 small squash)
1/2 small fennel bulb, thinly sliced (reserve fennel fronds)
1 tsp extra virgin olive oil
1 clove garlic, thinly sliced
1/2 tsp. dried thyme
salt & pepper

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Transfer to baking sheet

3. Add sliced, fennel, oil, thyme, salt and pepper to baking sheet with squash. Use your hands to mix until vegetables are evenly coated in oil and spices. Spread in an even layer.

4. Roast for 10 minutes. Stir in garlic.

5. Continue to roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Garnish with fennel fronds.

Nutrition Information--approximately 66 calories per serving

Sunday, February 19, 2012

Double Decker Salmon Dijon Burger

Twice As Nice
It's hard to believe that this gourmet burger is mainly composed of pantry ingredients that you already have on hand. The salmon is from a pouch (or can) but once you taste the burger, you will completely forget the swap. This dish was adapted from an Eating Well recipe for salmon cakes. I altered it to be gluten free and put a little more emphasis on the best condiment ever-- Dijon Mustard.

Double Decker Salmon Dijon Burger
Gluten Free
Serves Two

1 garlic clove, minced
1/4 cup fennel, chopped
1 tbsp. fresh parsley, chopped
6 oz. pouch boneless, skinless salmon
2 tbsp. egg substitute
3 tsp. Dijon Mustard, divided
1/4 cup + 2 tbsp. fresh gluten free breadcrumbs
2 tsp. capers, chopped
6-8 cremini or button mushrooms, thickly sliced
2 light gluten free hamburger buns
zero calorie butter spray
salt and pepper

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

2. Spray a medium nonstick skillet and heat over medium-high heat. Add fennel and garlic; cook, stirring, until fennel is softened (about 3 minutes). Stir in parsley; remove from heat.

3. Place salmon in a medium bowl and flake with a fork (check to make sure there are no skin or bones). Add egg beaters and 2 tsp. of Dijon. Mix well.

4. Add the fennel mixture, breadcrumbs, capers, salt and pepper; mix well.

5. Respray medium skillet and heat over medium heat.

6. Shape the mixture into four patties, about 2.5 inches wide, and place in skillet. (They will be fragile).

7. Cook until the undersides of patties are golden, 2-3 minutes. Using a wide spatula turn the patties over on baking sheet.

8. Spread mushroom slices in an even layer around patties.

9. Bake the salmon patties until firm and heated through, 10-13 minutes.

10. Remove baking sheet from oven and transfer mushrooms to a small bowl. Stir in remaining 1 tsp. of Dijon. Mix until mushrooms are thoroughly coated.

11. Toast hamburger buns. Spritz with zero calorie butter spray.

12. To assemble burgers, place one patty on bottom half of toasted bun. Top with half of mushroom mixture. Place a second patty on top so mushrooms are sandwiched between two patties. Finish with top half of bun. Repeat process with remaining ingredients to form second burger.

Nutrition Information--approximately 275 calories per serving

Thursday, February 16, 2012

Rosemary Sweet Potato Soup

A Teacupful of Comfort
On a cold, rainy day nothing tastes better than a warm, velvety soup. It tastes even better when you don't have to spend all night preparing it. This recipe featuring the all-star sweet potato, fits that description as it is extremely simple to make. The oven does most of the work by roasting the vegetables so the soup requires very little stovetop stirring.

Rosemary Sweet Potato Soup
Gluten Free
Serves 1

3 oz. sweet potato, chopped
1/2 medium carrot, cut into chunks
1/4 medium onion, cut into chunks
1 small rosemary sprig, chopped
1 cup low-sodium chicken or vegetable broth
salt and pepper
1/4 tsp. honey

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.

2. Place sweet potato, carrot, and onion on baking sheet and spray with nonstick spray. Sprinkle with rosemary, and salt and pepper to taste. Use your hands to mix ingredients until vegetables are evenly coated in spices.

3. Roast vegetables for 40-45 minutes or until beginning to brown and tender, stirring about halfway through.

4. Remove vegetables from oven and transfer to a medium pot. Stir in broth and honey.

5. Use an immersion blender (or carefully pour into traditional blender), to puree soup until smooth.

6. Let soup simmer over medium heat until heated through, 5-10 minutes, stirring occasionally. Taste for seasoning.

Nutrition Information--approximately 150 calories per serving

Wednesday, February 15, 2012

Zucchini Slippers

The Perfect Fit
My scrumptious zucchini  "slippers" are stuffed with everything under the sun from artichokes to tomatoes to quinoa. This is a variation of a recipe I found in Women's Health magazine and it makes the perfect vegetarian meal. Nutritional yeast is described by many as a new super food but if you're not a fan, just substitute with an additional 1.5 tsp. of Parmesan.

Zucchini Slippers
Gluten Free
Serves Two

2 tbsp. quinoa
2 medium zucchini
8-9 quartered artichoke heart pieces (just buy them in a can prequartered)
1 garlic clove
1/3 cup diced tomatoes, not drained
2.5 tsp. grated Parmesan cheese, divided
1.5 tsp. nutritional yeast
1 tbsp. fresh gluten free breadcrumbs

1. Cook the quinoa according to package directions. Set aside

2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spritz with nonstick spray.

3.Cut zucchini in half lengthwise and use a spoon to scoop out seeds and flesh, leaving a 1/4-inch-thick shell and reserving the flesh.

4. Place zucchini shells on baking sheet and spray tops with nonstick spray. Season with salt and pepper. Bake for 10 minutes, then set aside.

5. While the zucchini is baking, chop the reserved zucchini and artichokes, then place in a medium bowl. Stir in garlic and combine.

6. Spray a medium nonstick skillet with nonstick spray and heat over medium heat.  Cook zucchini mixture for 3-5 minutes or until zucchini is softened. Remove from heat.

7. Stir in cooked quinoa, tomatoes,  1.5 tsp Parmesan cheese, nutritional yeast, and bread crumbs.

8. Fill each zucchini shell with filling. Top zucchini with remaining 1 tsp. of Parmesan cheese.

9. Return to oven and bake for 20 minutes, or until filling is heated through.

Nutrition Information-- Approximately 130 calories per serving (2 zucchini halves)

Tuesday, February 14, 2012

Brownie Heart Waffles

Breakfast With Cupid
Celebrate Valentine's Day by whipping up this decadent waffle recipe. Technically, they're waffles so you don't have to feel guilty if you eat them for breakfast, however, they're also rich enough to serve as a  whimsical dessert. The waffles are loaded with chocolate flavor and taste incredibly similar to brownies. They're delicious enough to eat plain but you can also go crazy with a variety of toppings and syrups.

Brownie Heart Waffles
Gluten Free
Serves Two

1/2 cup + 2 tbsp. gluten free all purpose flour
1/4 tsp baking soda
dash of salt
5 tbsp + 1 tsp. unsweetened almond milk
1/4 tsp. apple cider vinegar
2.5 tbsp. unsweetened cocoa powder (not Dutch processed)
2 Dove dark chocolate Promise candy squares, finely chopped
2 tbsp. boiling water
3 tbsp. Truvia sweetener
2 tbsp. unsweetened applesauce
1/4 tsp. pure vanilla extract
Optional Toppings-- chocolate sauce, frozen yogurt, strawberry syrup, frozen yogurt,or powdered sugar

1. Preheat waffle iron.

2. Whisk together flour, baking soda, and salt in small bowl. Set aside

3. Whisk together milk and vinegar in a separate small bowl. Let stand 10 minutes.

4. Meanwhile, combine cocoa and chocolate pieces in a separate medium bowl. Whisk in 2 tbsp. boiling water until mixture is smooth.

5. Once milk mixture has set for 10 minutes, whisk into chocolate mixture. Then whisk in Truvia, applesauce, and vanilla.

6. Whisk flour mixture into other ingredients.

7. Spray waffle iron with cooking spray. Spoon batter into waffle iron.

8. Close lid and cook for 3-4 minutes or until waffles are crisp.

9. Use a cookie cutter to cut waffles into heart shapes (or whatever shape you want).

Nutrition Information--approximately 215 calories per serving (with no toppings)

Monday, February 13, 2012

Kung Pao Chicken

Chopsticks Carryout
It's time to put down the takeout menu and forget about the typical kung pao chicken full of mysterious ingredients. Instead, try this amazing recipe from Cooking Light that manages to  retain the flavor of kung-pao in a speedy, nutritious at-home version.

Kung Pao Chicken
Gluten Free
Serves Two

1.5 tsp. sesame oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
1/4 cup + 2 tbsp. water
1.5 tbsp. gluten free soy sauce
1 tsp.cornstarch
1/2 tsp. brown sugar
1/4 tsp. minced fresh ginger
1/2 tsp. crushed red pepper
1/2 cup thinly sliced bell pepper, any color
1/2 cup snow peas, trimmed
Optional-- 1 tbsp. chopped, unsalted, dry roasted peanuts

1. Combine water, soy sauce, cornstarch, brown sugar, ginger, and crushed red pepper in a small bowl. Whisk until sugar dissolves.

2. In a medium skillet, heat sesame oil over medium-high heat.

3. Add onion to the pan; saute 3 minutes or until softened. Add garlic; saute 30 seconds, stirring constantly.

4. Add chicken; saute 3 minutes or until chicken begins to brown.

5. Add water mixture to the pan; bring to boil.

6. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp tender and sauce thickens.

7. Sprinkle with nuts, if using.

Nutrition Information--approximately 275 calories per serving

Sunday, February 12, 2012

Cod En Papillote

Parchment Presents
Cooking fish "en papillote" or in packets, is extremely easy, versatile, and tasty. It requires very little prep work or cleanup, and can be easily altered depending on what ingredients you have or what your in the mood for. The packets can be filled with pretty much anything. Another bonus is that baking the fish is an enclosed packet keeps it super moist.

Cod En Papillote
Gluten Free
Serves 4

2 garlic cloves, minced
8 oz. pkg. cremini mushrooms, sliced
4-6 oz. shiitake mushrooms, stems removed, thinly sliced
18-to-24 oz tube prepared polenta (check for gluten), sliced into 8 equal rounds
4 (5-6 oz) cod or halibut filets, skinned
salt and pepper
balsamic vinegar
extra virgin olive oil
salt and pepper
dried thyme

1. Preheat oven to 450 degrees. Tear off 4 sheets of parchment paper (or foil) that are are about 12x24 inches each. If using foil, coat with nonstick spray.

2. Spray a medium skillet with nonstick spray and heat over medium high. Add the garlic and saute until fragrant, about 1 minute.

3. Add the mushrooms to the pan, and cook until beginning to brown, 4-7 minutes. Drizzle in the balsamic vinegar to deglaze the pan and scrape up any browned buts. Season with salt, and thyme. Remove from heat.

4. To make the packets- set one sheet of parchment paper on the work surface with the longest side closest to you. Place two polenta rounds side by side in the center of the paper. Set a fish filet on top. Season fish with salt and pepper.

5. Top with 1/4 of the mushroom mixture. Drizzle with extra virgin olive oil and balsamic vinegar. Fold the the two long sides of the packet together and roll down to seal. Roll the sides under to form a sealed packet.

6. Place the packet on a large baking sheet. Repeat the packet making process with the remaining ingredients (you should end up with four total).

7. Bake the packets until the fish is just cooked through, about 15 minutes. To check doneness, carefully open one packet and see if fish flakes easily. Serve the fish in the packets for a unique presentation.

Nutrition Information--approximately 300 calories per serving

Thursday, February 9, 2012

Sweet Potato French Toast Casserole

French Toast Fever
French toast is currently one of my favorite things to make so tonight I tried yet another variation. This one is different from the traditional french toast since the bread is cut into cubes, layered with a sweet egg mixture, and then baked until toasty and tasty (similar to a bread pudding). If you want to make this yummy dish for a crowd, simply multiply the ingredients and use a bigger baking dish (4 people = approximately an 8x8 dish). It would be the perfect recipe to serve for a brunch.

Sweet Potato French Toast Casserole
Serves 1

1.5 tsp. Promise spread
3 oz. roasted sweet potatoes, cubed
2 slices light gluten free bread, cubed
1/3 cup unsweetened Silk Almond Milk
1/4 cup liquid egg substitute
1/8 tsp. cinnamon
1 Truvia packet
1 tbsp. sugar-free pancake syrup + more for dipping

1.  Preheat oven to 350 degrees.

2. In a small dish, microwave Promise spread for about 20 seconds, or until melted.

3. Spray a small baking dish or loaf pan (approximately 5x2) with nonstick spray.

4. Place bread cubes evenly along the bottom of the dish. Sprinkle sweet potatoes over the bread.

5. In a small bowl, combine melted butter, milk, egg substitute, syrup, cinnamon, and Truvia. Stir until smooth and well-mixed.

6. Pour mixture over bread and sweet potatoes. Make sure the bread is thoroughly coated in liquid, stir gently if necessary.

7. Bake in the oven for about 30 minutes, until the egg mixture is set and cooked through.

8. Let cool slightly before eating.

Nutrition Information--approximately 250 calories per serving

Wednesday, February 8, 2012

Bite Sized Meatball Soup

Cloudy With A Chance of Meatballs
Joy Bauer creates another amazing recipe with this unique variation on meatballs. The cute mini meatballs are part of a hearty soup full of artichokes, spinach, squash and more. It's the perfect meal for a cold, rainy day... or a sunny day. You know what, it's perfect for any day!

Bite Sized Meatball Soup
Gluten Free
Serves Two

2 garlic cloves, minced
4 oz. extra lean ground turkey
1 tbsp. onion, diced
6 oz. cremini mushrooms, trimmed & thinly sliced
1.5 tsp. tomato paste
2.25 cups low-sodium chicken broth, check for gluten
1 bay leaf
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1 cup artichoke hearts, quartered and drained (or buy already quartered)
1/2 medium yellow summer squash, cubed
6 oz. baby spinach
salt & pepper

1.  In a medium bowl, mix together turkey, ONE clove of garlic, 1/8 tsp. of salt and 1/8 tsp. of pepper.

2. Shape the mixture into 16-20 teaspoon sized mini meatballs and place on a plate. Cover with aluminum foil and refrigerate until ready to use.

3. Liberally coat a medium pot with nonstick spray and preheat over medium heat.

4. Add the onion and mushrooms to the pot and saute until softened, about 4 minutes.

5. Add the garlic and tomato paste, and cook, stirring constantly, for 1 minutes.

6. Add the chicken broth, bay leaf, oregano, thyme, artichokes, and 1/4 tsp each of salt and pepper. Bring to boil.

7. Reduce the heat to low and simmer, partially covered, for 20 minutes.

8. Add the yellow squash and meatballs, being sure to submerge meatballs in liquid. Return the mixture to a simmer and cook, uncovered, for 5 minutes or until the meatballs are cooked through.

9. Add the spinach in large batches and cook until just wilted. Remove the bay leaf prior to serving.

Nutrition Information--approximately 285 calories per serving, 24g of protein, 34g of carbs, 7g of fat

Tuesday, February 7, 2012


Green With Envy
There's a ton of healthy guacamole recipes out there  but few taste as authentic as this recipe from Isa Chandra Moscowitz. Some of the avocado is replaced with edamame to reduce the fat content a little bit while still maintaining the creamy, delicious texture.

Gluten Free
Serves 2

2 oz. avocado, sliced
1/2 cup frozen edamame, completely thawed
2 tbsp. water
1/4 tsp. salt
1/2 tsp lime juice
1/3 cup diced tomatoes
1 tbsp. fat free greek yogurt
1/8 tsp. cayenne pepper
1/4 tsp. ground cumin
2 tbsp. cilantro, chopped

1. Place the avocado and edamame in a food processor. Pulse until everything is well chopped.

2. Add the water, salt, & lime juice, and puree until relatively smooth. Scrape down the sides as necessary to ensure everything gets mixed.

3. Add the tomatoes, yogurt, cayenne, cumin, and cilantro. Pulse a few times, just until everything is incorporated.

4. Transfer to serving bowl and taste for salt and seasoning.

Nutrition Information--approximately 105 calories per serving

Monday, February 6, 2012

Grilled Fish Tacos with Chipotle Cream

It's pretty difficult to find  gluten-free taco shells with reasonable nutrition stats so I was excited to see this method from Hungry Girl to covert soft tortillas into their crunchy counterparts. The shells are then filled with flavorful fish, and finished with an amazing chipotle cream to construct a sensational taco.

Grilled Fish Tacos with Chipotle Cream
Gluten Free
Serves Two


4 six inch corn tortillas (check for gluten)
1 recipe chipotle cream (see below)
2 four ounce tilapia filets
1/2 cup diced tomatoes
Other possible toppings-- salsa, shredded cabbage, hot sauce

Spice Rub--
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt

1. Preheat oven to 400 degrees.

2. Once oven is hot, use tongs to carefully drape each tortilla over two (clean) grates in the oven, so that the tortilla hangs from the rack. Bake for about 5 minutes, or until tortilla forms a firm taco shell. (Don't worry, shells will harden completely as they cool). Use tongs to carefully remove shells, and set aside to cool.

3. Combine all of  the spice rub ingredients in a small bowl.

4. Place fish in a small casserole dish. Coat fish all on sides with spice rub. Let marinate in fridge for about 5 minutes.

5. Spray a grill pan with nonstick spray and bring to medium heat.

6. Grill fish for 5 minutes, and then carefully flip. Grill for about 3 minutes more, or until cooked through. Break fish into small pieces.

7. To assemble tacos, divide fish evenly between the four taco shells. Top with with diced tomatoes and any other other desired toppings. Finish with chipotle cream.

Nutrition Information--approximately 275 calories per serving

Chipotle Cream--

1/4 cup nonfat Greek yogurt
1 tsp chipotle chile in adobo sauce, finely chopped (adjust according to heat preference)

1. Stir together both ingredients until thoroughly mixed.

Sunday, February 5, 2012

Sweet & Savory Breakfast Bread Pudding

Breakfast in a Bowl
Sweet & Savory Breakfast Bread Pudding is another ingenious recipe from Hungry Girl. All of your favorite breakfast treats like meat, eggs, toast, and syrup,  are squeezed into one scrumptious bowl. Not to mention, everything is cooked in the microwave and ready in a matter of minutes which means easy preparation and minimal cleaning. Perfect for those early mornings when you don't have time to cook!

Sweet & Savory Breakfast Bread Pudding
Gluten Free
Serves 1

1 frozen veggie burger or turkey sausage patty with 80-90 calories (I used an eggplant burger)
2 slices light gluten free sandwich bread, lightly toasted
1/2 cup liquid egg substitute
1/8 tsp. vanilla extract
1/2 tsp. cinnamon, plus more for topping
1/4 cup sugar-free pancake syrup, divided
1/2 tsp. powdered sugar

1. Prepare frozen burger in the microwave, according to package directions.

2. While the burger is cooking, combine egg substitute, vanilla extract, cinnamon, and 2 tbsp. of the pancake syrup in a small bowl. Mix well and set aside.

3. .Spray a separate microwave safe cereal bowl with nonstick spray. Once burger is cool enough to handle, chop into small pieces & add to prepared bowl.

4. Tear toasted bread into bite sized pieces and add to bowl along with burger.

5. Pour syrup mixture over the bread and burger pieces. Stir gently to ensure bread is thoroughly soaked.

6. Microwave for 2 minutes and 15 seconds, or until bread pudding is set. (It will puff up once set).

7. Top bread pudding with the remaining 2 tbsp. of pancake syrup, powdered sugar, and additional cinnamon if desired.

Nutrition Information-- approximately 275 calories, 4.75g of fat, 23g of protein

Thursday, February 2, 2012

Fast Focaccia Bread

Focaccia in a Flash
Fast Focaccia Bread really lives up to it's name as  it  requires virtually no preparation and only takes 20 minutes of baking. Before you know it, you're enjoying warm, gluten- free bread fresh from the oven! My recipe is a version of one by Laura Dolson. It's purposefully pretty simple so you have the opportunity to experiment with different herbs and spices. You can  be creative with toppings as well. I topped mine with sauteed mushrooms but it would great as sandwich bread, with a little butter, or anything else you can think of to try.

Fast Focaccia Bread
Gluten Free
Makes a 9x6 Pan

1 cup Gluten Free Flour Mix*
1/2 tsp. baking powder
1/2 tsp. salt.
1.25 tsp. Truvia sweetener
1/2 cup + 2 tbsp liquid egg substitute
3 tbsp. water
1/2 tsp. canola oil
1/4 cup + 1 tbsp. unsweetened applesauce

1. Preheat oven to 350 degrees. Line a small rimmed baking sheet (about 9x6) with parchment paper and spray with nonstick spray.

2. Combine the dry ingredients (flour mix, baking powder, salt, and Truvia). Mix well with a wire whisk.

3. Add wet ingredients ( egg, water, oil, and applesauce) to dry ingredients. Combine well.

4. Let batter set for 2-3 minutes to thicken.

5. Pour batter into prepared pan. Spread evenly throughout pan.

6. Bake bread for 20 minutes, or until it springs back when you touch the top.

7. Cool bread and then cut into pieces  (a pizza cutter works well).

Nutrition Information-- 36 calories per 1/16 (small square) of bread

* Use your favorite gluten free flour mix or try this one--

Gluten Free Flour Mix

Flour Power
This all-purpose flour mix is great for anything from pizza to bread. Typically, you can substitute it one for one  in any recipe that calls for wheat flour. The xanthan gum is expensive but it's completely necessary to achieve a good texture and hold the flours together.

Gluten Free Flour Mix
Makes Approximately 2.5 Cups
Click Here for Printable Recipe


1 cup gluten-free brown rice flour
1 cup gluten-free tapioca flour
1/2 cup gluten-free millet flour
1 tsp. xanthan gum

Combine all ingredients in a large bowl and mix well. Store in a sealed container.

Nutrition Information--approximately 115 calories per 1/4 cup

Wednesday, February 1, 2012

Champignon Burger

Four Star Burger
The Champignon Burger is a burger full of French elegance with ingredients like fennel, Dijon, lentils, and roasted red peppers. It's not trying to be a substitute for meat, just a delicious meal. Mission accomplished.

Champignon Burger
Gluten Free
Serves 1

2 oz shiitake mushrooms
2 tbsp canned lentils
3 tbsp. fresh gluten-free bread crumbs
1 tbsp. liquid egg substitute
2 tbsp. fennel, diced
1/4 tsp. dried Herbes de Provence
1/2 tsp. Dijon mustard + extra for serving
1 garlic clove, minced
1 wedge Light Mozzarella Laughing Cow Cheese, cut in half
1.5 tbsp. gluten free polenta
2 tbsp. roasted red pepper,  chopped
1 gluten free hamburger bun, toasted

1. Heat oven to 400 degrees.

2. Remove stems from mushrooms and discard. Coarsely chop half of the mushrooms caps and place in a small food processor.

3. Quarter the remaining mushroom caps and set aside.

4. Add lentils, bread crumbs, egg, fennel, herbes de provence, mustard, garlic, and half of the cheese wedge to the food processor. Pulse until coarsely chopped.

5. Place polenta on a medium plate.

6. Form the mushroom mixture into a large patty and gently coat on all sides with polenta (patty will be very delicate).

7. Spray a medium nonstick pan with nonstick spray and heat to medium. Add the reserved mushrooms and cook until golden, 5 to 6 minutes. Remove mushrooms from pan.

8. Respray pan. Add burger patty and cook, turning once, until golden brown, about 6 minutes.

9. Meanwhile, place remaining cheese wedge in a small dish and microwave until melted, 20-30 seconds.

10. Transfer burger to a small baking sheet. Top with melted cheese and bake until heated through, about 4 minutes.

11. Serve burgers on buns, and top with mushroom mixture, peppers, and extra Dijon mustard, if desired.

Nutrition Information--approximately 315 calories per serving