Foodie Blogroll

Monday, April 30, 2012

Baked Shrimp with Tomatoes & Feta

This scrumptious shrimp dish is unbelievably easy to throw together yet very complex in taste. With a combination of ingredients like tomatoes, shrimp, and feta, it is impossible for this recipe from Ellie Krieger not to be amazing. Baked Shrimp with Tomatoes & Feta is perfect on it's own or served over brown rice.

Baked Shrimp with Tomatoes & Feta
Gluten Free
Serves Two

1/4 tsp. extra virgin olive oil
1 garlic clove, minced
1 (14.5 oz) can diced tomatoes, not drained
2 tbsp. fresh parsley, finely minced
1/2 lb. medium shrimp, peeled & deveined
salt and pepper, to taste
1.5 oz. fat free feta cheese (about 1/3 cup)

1. Preheat oven to 425 degrees.

2. Heat the olive oil over medium heat in an oven proof skillet. Coat with nonstick spray, then add the garlic. Cook for 1 minute.

3. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

4. Remove the pan from the heat. Stir in the parsley and shrimp, and season with salt and pepper. Sprinkle the feta evenly over the top.

5. Transfer pan to oven and bake until the shrimp are cooked through and the cheese melts, 10-12 minutes.

Nutrition Information--approximately 160 calories per serving (1/2 of the recipe)

Sunday, April 29, 2012

Pumpkin Carrot Cupcakes

Cupcake Craze
Pumpkin Carrot Cupcakes are a slight variation on Autumn Splendor bread*. This version which transforms the bread into cute cupcakes, is completely dairy free and soy free, in addition to being gluten free. The cupcakes are incredibly moist and flavorful and they taste phenomenal even without any toppings. No one will guess that these amazing treats are gluten free.

Pumpkin Carrot Cupcakes
Gluten Free
Makes 12 Cupcakes

1 cup Spicy Sweet Potato flour mix*
3/4 cup Truvia sweetner
1/4 cup brown sugar
1 cup pumpkin puree
1/4 cup liquid egg substitute
1 cup carrots, shredded
2 tsp. canola oil
1 tsp. pure vanilla extract
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
dash of cloves
Optional Toppings--cream cheese frosting, vanilla icing, or whipped cream

1. Preheat oven to 350 degrees. Line a a 12 muffin tin with cupcake wrappers and set aside.

2. Combine all of the ingredients in a large bowl and mix well.

3. Scoop batter evenly into muffin tin (an ice cream scoop or 1/4 measuring cup works well).

4. Bake for 25-27 minutes or until cupcake tops feel firm and cake tester inserted in the center comes out clean.

5. Let cupcakes cool completely on cooling rack prior to frosting.

Nutrition Information--approximately 70 calories per cupcake (not including frosting)

*Link to Autumn Splendor bread--
  Link to gluten free flour mix--

Thursday, April 26, 2012

Arugula Pesto Pizza

Reverse Pizza
This delightful recipe, inspired by Giada, turns pizza upside down with a cheesy, pesto sauce and a tomato topping. The amazing and unique  pesto is bright and flavorful thanks to ricotta cheese and arugula. I spread the scrumptious sauce on an easy Hungry Girl crust but you could  use the pesto on any crust or wrap you like. If you wanna try a more traditional oat pizza, check out this recipe--

Arugula Pesto Pizza
Gluten Free
Makes 2 Personal Pizzas

Arugula Pesto--
2 tbsp. + 2 tsp. fat free ricotta
1 garlic clove
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup low fat mozzarella cheese, grated
1/3 packed cup arugula
1-2 tbsp. chicken broth.

Mini Oat Pizza--
1/2 cup corn chex
1/2 cup gluten free oats
1/2 cup liquid egg substitute
1/2 tsp. dried basil
1/4 tsp. garlic powder
salt and pepper, to taste
1 medium tomato, cut into slices
2 tsp. parmesan cheese, grated

1. To make the pesto, blend ricotta, garlic, salt and pepper in a small food processor until combined. Add mozzarella and arugula then pulse to combine until a pesto consistency is formed.

2. Transfer pesto to a small bowl. Stir in 1 tbsp. of chicken broth. Add more broth, 1 tsp at a time, until desired sauce consistency is reached. Set aside.

3. To make the crust, preheat oven to 400 degrees. Wipe out food processor with a paper towel then add chex and oats. Blend until crumbs resemble a fine breadcrumb mixture.

4. Transfer crumbs  to a small bowl and stir in egg substitute, garlic powder, salt and pepper. Be sure ingredients are mixed well.

5. Spray a medium pan with nonstick spray and bring to medium-high heat. Spoon half of the oat mixture into pan and use back of spoon to smooth into circular crust, about 6 inches in circumference. Cook about two minutes (until lightly browned) and than flip carefully using a spatula. Cook the second side about 2 minutes more (also until lightly golden) and then transfer crust to a plate to cool.
Repeat with remaining dough to form a second pizza.

6. Spray two squares of aluminum foil with nonstick spray. Place one crust on each square. Spread half of the pesto on each crust, then top with tomato slices. Sprinkle 1 tsp. of Parmesan on each pizza.

7. One at a time, carefully place foil squares directly on oven rack  Bake pizzas for 10 minutes. Cut into quarters and enjoy!

Nutrition Information--approximately 200 calories per pizza

Wednesday, April 25, 2012

Crispy Polenta with Mushroom Gravy

In this recipe, tasty polenta is broiled to golden perfection than smothered in a silky mushroom gravy. The polenta can be topped with a variety of other sauces while the mushroom gravy can ladled onto almost anything. Versatile and delicious, what more could you ask for?

Crispy Polenta with Mushroom Gravy
Gluten Free
Serves 1



1/2 cup + 1 tbsp. low sodium chicken broth
3 tbsp. gluten free polenta

Mushroom Gravy--
1/4 tsp. sesame oil
4-5 cremini mushrooms, sliced
1/2 tsp. dried thyme
1/4 tsp. dried sage
salt & pepper
1/2 cup low sodium chicken broth
1.5 tsp. soy sauce
1/2 tsp. balsamic vinegar
1/2 tsp. Worcestershire sauce
1.5 tsp. gluten free cornstarch

1.  Spray a small casserole dish with nonstick spray. Set aside.

2. To prepare the polenta, bring the chicken broth to boil in a small saucepan. Add salt to taste. Pour in the polenta in a fine stream, whisking constantly to avoid lumps.

3. Reduce the heat to low. Cook polenta until thick and creamy, about 20 minutes, stirring often with a wooden spoon.

4. Spread the polenta mixture into prepared casserole dish and set aside to cool, about 30 minutes.

5. While the polenta is cooling, begin the mushroom gravy. Heat the sesame oil and 1.5 tsp. of water in a small saucepan over medium heat.

6. Add mushrooms, thyme, sage, salt, and pepper to taste. Cover and cook the mushrooms until tender, about 5 minutes.

7. Stir in the broth, soy sauce, balsamic, and Worcestershire and bring to boil.  Decrease the heat to low and simmer for 10 minutes.

8. After mushrooms have simmered 10 minutes, whisk together cornstarch and 1 tbsp. of cold water in a small dish. Add into mushroom mixture and stir until gravy has thickened, 5-8 minutes.

8. Reduce heat to low and let gravy simmer until polenta is ready, stirring occasionally.

9. Preheat broiler to high. Cover a small baking sheet with aluminum foil and spray with nonstick spray.

10. Cut cooled polenta into wedges or slices. Carefully use a spatula to transfer polenta to baking sheet.

11. Broil polenta 8-10 minutes, or until golden and beginning to crisp. Gently flip halfway through cooking.

12. Top broiled polenta with mushroom gravy and enjoy.

Nutrition Information--approximately 150 calories per serving (entire recipe)

Tuesday, April 24, 2012

Roasted Garlic Dressing

Roasted Garlic Dressing is a recipe I found on It's the perfect topping for a simple salad, roasted vegetables, or even fish. Roasting the garlic provided a wonderful creamy base for the dressing and also mellows the garlic flavor into something delightful and delicious.

Roasted Garlic Dressing
Gluten Free
Makes about 1/2 cup ( Four 2 tbsp. servings)

1 whole head garlic, unpeeled
1/4 cup reduced sodium chicken broth
2 tbsp. cider vinegar
1 tbsp. extra virgin olive oil
1.5 tsp. Dijon mustard
2 tsp. fresh rosemary, finely chopped
salt & pepper, to taste

1. Preheat oven to 400 degrees. Pull off excess papery outside from garlic without separating the cloves. Slice 1/2 inch off the top of the head. Place on a square of aluminum foil and spray with nonstick spray. Fold edges of foil up to form to a sealed packet around garlic.

2. Roast for 40 minutes, or until garlic is very soft when pierced with a fork. Unwrap and let cool until cool enough to handle.

3. Once garlic is cool, peel and place all cloves in the bottom of a medium bowl. Add broth, vinegar, oil, and mustard to bowl. Use an immersion blender to blend ingredients until smooth. (Alternatively, place ingredients in the base of a food processor/blender, and blend until smooth).

4. Stir in fresh rosemary, and season to taste with salt and pepper.

Nutrition Information--59 calories per serving (about 2 tbsp.)

Monday, April 23, 2012

Creamy Pumpkin Faux-sotto

Fix it & Forget It
When you're in the mood the for something creamy & dreamy without a lot of effort, this is the perfect recipe for you. Pumpkin Faux-sotto, a Hungry Girl recipe, requires very little work- just stir the ingredients together in a pot and let simmer for a half hour. The pumpkin and Laughing Cow add a ton of creaminess while the the vegetables add texture and flavor. Pure deliciousness!

Creamy Pumpkin Faux-sotto
Gluten Free
Serves Two

1 cup cauliflower, finely chopped (about 1/2 of a medium head)
2/3 cup low sodium chicken broth
1/2 cup mushrooms (any variety), thinly sliced
1/2 cup canned pure pumpkin
1/4 cup + 2 tbsp. brown rice
1/4 cup unsweetened plain almond milk
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. salt + more to taste
1/8 tsp. black pepper + more to taste
1 wedge of Laughing Cow Light Creamy Swiss Cheese
2 tsp. Parmesan cheese, grated

1. In a medium pot, combine all ingredients (cauliflower, chicken broth, mushrooms, pumpkin, rice, milk, garlic powder, 1/8 tsp. cayenne pepper,1/8 tsp salt, and 1/8 tsp. pepper) except cheese wedge and Parmesan. Stir until well mixed, then bring to boil.

2. Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

3. Stir in cheese wedge and Parmesan. Mix until evenly distributed.

4. Taste for seasoning and serve.

Nutrition Information-- approximately 222 calories per serving (1/2 the recipe)

Sunday, April 22, 2012

Best Ever Brownie Bars 2

Part Deux
Here is a slight variation on my Best Ever Brownie Bars that I posted a few weeks ago. This version is just as tasty and amazing but with a few less ingredients. This version is great if you don't want to buy peanut butter powder since I substituted additional oats in place of the peanut butter. The slight changes in this recipe make these bars even richer in chocolate flavor.
If you are interested in the peanut butter version, here's the link to the original recipe--

Best Ever Brownie Bars 2
Gluten Free
Makes 9 Bars

1.5 cups gluten free puffed rice cereal
3/4 cup corn Chex cereal
1/4 cup + 2 tbsp. gluten free rolled oats
1/2 cup Truvia sweetener
1 tbsp. unsweetened cocoa powder
1/4 tsp. salt
2 tbsp. liquid egg substitute
1/2 cup plain nonfat greek yogurt
1/2 tsp. pure vanilla extract
1/4 cup + 2 tbsp. pure pumpkin puree

1. Preheat oven to 350 degrees. Spray an 8x8 square baking dish with nonstick cooking spray.

2. In a large mixing bowl, combine the dry ingredients (rice cereal, corn chex, oats, Truvia, cocoa, and salt salt).

3. In a separate small bowl, whisk together egg, yogurt, vanilla, and pumpkin.

4. Pour wet ingredients into dry ingredients. Stir until mixture is uniform and all ingredients are combined.

5. Transfer to prepared baking dish and smooth top with a spatula.

6. Bake bars for 25-27 minutes, or until center feels firm. Place pan on a cooling rack.

7. Let cool completely, then cut into 9 bars. Store bars at room temperature in an airtight container or wrap individually in foil and freeze.

Nutrition Information--approximately 50 calories per bar

Thursday, April 19, 2012

Cannoli Crepes

Crepe Crazy
Cannoli Crepes were inspired by a recipe from Giada DiLaurentiis that was featured in Food Network Magazine. The crepes looked so delicious I just had to make a gluten free version. I also decided to add a cannoli filling to use up some leftover ricotta in my fridge. The crepes turned out spectacular and no one will even be able to tell that they are gluten free. You could use this amazing crepes recipe as a base for any filling from sweet to savory.

Cannoli Crepes
Gluten Free
Serves One
Click Here for Printable Recipe

1/4 cup liquid egg substitute
1/4 cup unsweetened plain almond milk
2 tbsp. gluten free flour mix*
1 tbsp. Truvia sweetener
dash of salt

1/4 cup fat free ricotta
1/2 tsp. pure vanilla extract
1 tsp. Truvia sweetener
1/4 cup blueberries (if using frozen defrost and dry thoroughly)

A Dollop of Whipped Cream
2 tbsp. sugar free maple syrup (Mrs. Butterworth's Thick-n-Rich Sugar-Free Syrup is the best)

1. Preheat oven to 200 degrees.In a small bowl, stir together the filling ingredients until mixture is thoroughly combined. Set aside.

2. In a small food processor or blender, combine the ingredients for the crepes until a smooth batter is formed.

3. Spray a 10-inch nonstick skillet with nonstick spray and heat over medium-low heat.

4. Add 1/4 cup of the batter and quickly tilt the pan to form an even coating on the bottom of the pan.

5. Cook for 2-3 minutes, or until slightly set and you can slide a spatula underneath the edge. Carefully loosen the sides and flip the crepe. Cook for 1 minute more then transfer to an oven safe plate. Place crepe in the oven to keep warm.

6. Repeat with the remaining batter, respraying the pan after each crepe. You should end up with  3 crepes (the 3rd crepe may be slightly smaller).

7. To build the crepes, spread 1/3 of the ricotta filling down the center of a crepe then top with about 1/3 of the blueberries. Roll up the crepe and repeat with the remaining crepes. Top crepes with whipped cream and maple syrup.

Nutrition Information--approximately 175 calories per serving (Entire Recipe)

* I used this gluten free flour mix--

Wednesday, April 18, 2012

Cauliflower Tetrazzini Casserole

Creamy  Casserole
I saw Rachael Ray make a version of Chicken Tetrazzini on her TV show and knew immediately that I had to make my own version. This recipe is a combination of Rachael's recipe and a Hungry Girl version I changed the dish to be vegetarian and added a creamy cream-less sauce. The end result was a decadent delight that tastes too good to be true. Be warned- the serving size is huge.

Cauliflower Tetrazzini Casserole
Gluten Free
Makes 4 Enormous Servings

1 medium head Cauliflower, core and leaves removed
1.5 cups water
4 packages Miracle Noodles
8 oz. gluten free cream of mushroom soup*
1/4 cup fat free sour cream
1/2 cup unsweetened almond milk
4 wedges The Laughing Cow Light Creamy Swiss Cheese
1/2 cup grated Parmesan cheese, divided
1.5 tsp. garlic powder, divided
1/2 tsp. salt + more for seasoning
1/2 tsp. pepper+ more for seasoning
dash of grated nutmeg
1/4 tsp. cayenne pepper
1 tsp. parsley flakes, divided
1 and 1/3 cup frozen peas, defrosted and patted dry
4 cups mushrooms, sliced
1/4 cup gluten free breadcrumbs
1/2 tsp. dried oregano

1. Preheat oven to 375 degrees. Spray a 9x13 pan with nonstick spray.

2. Bring 1.5 cups of water to boil in a medium pot and season with salt. Add the whole cauliflower head, cover with lid, and steam until just tender, 7-8 minutes. Drain and break until florets. Set aside.

3. Rinse and drain noodles. Pat dry and use kitchen shears to cut into smaller pieces. Place noodles in a   large microwave safe bowl and microwave for 1 minute. Set aside.

4. In a medium bowl combine soup, sour cream, milk, cheese wedges, and 1/4 cup of the Parmesan. Add 1/2 tsp. garlic powder, 1/4 tsp salt, 1/8 tsp black pepper, nutmeg, cayenne, and 1/2 tsp. parsley. Mix until smooth. Stir in peas and set aside.

5. Bring a large skillet sprayed with nonstick spray to medium high heat. Add mushrooms in an even layer. Let cook, undisturbed, until golden brown on one side, about 3 minutes. Stir mushrooms and saute until golden on all sides, about 2-3 minutes more. Season with salt and pepper.

6. Add noodles, cauliflower, and soup mixture to skillet with mushrooms. Stir until mixture is evenly combined and all ingredients are coated in sauce. Transfer to prepared dish.

7. Sprinkle top of casserole with remaining 1/2 tsp of garlic powder, a dash of salt, a dash of pepper, remaining 1/2 tsp. of parsley. Top with breadcrumbs, remaining 1/4 cup of Parmesan, and oregano.

8. Bake in the oven until topping is browned and slightly crunchy, 25- 30 minutes.

9. Let cool slightly prior to serving.

Nutrition Information--approximately 190 calories per serving

*This may be slightly difficult to find but there are gluten free brands available. Progresso and Pacific are two brands that do make gluten free soup but they may not be available at major supermarkets. You should definitely be able to find it at a natural foods store.

Tuesday, April 17, 2012

One-Pan Paella

Paella Party
At your next dinner party transport your guests to the Mediterranean with a quintessential Spanish rice dish. This exotic recipe from Candice Kumai, is much simpler and healthier than most Paellas but don't worry it's still delicious thanks to a medley of vegetables and seafood. It's also very simple to make a large number of servings since it's a one pan wonder.

One Pan Paella
Gluten Free
Serves Eight

1/2 tsp. extra virgin olive oil
2 garlic cloves, minced
1 cup cremini mushrooms, coarsely chopped
2 cups brown rice
2 tbsp. tomato paste
2 pinches of saffron or 3/4 tsp of turmeric
4.75 cups low sodium chicken broth
1. 5 lbs. shrimp, peeled and deveined
1 lb. mussels or littleneck clams, scrubbed under cold water
1 (14 oz) can quartered artichoke hearts, drained and rinsed
1/2 lemon
2 tsp. paprika
1 tbsp. flat-leaf parsley, finely chopped

1. Add olive oil to a large skillet and heat to medium heat. Stir in garlic, and cook until fragrant, about 30 seconds.

2. Add the mushrooms and cook until they've released their liquid and are tender,  about 5 minutes.

3. Add the rice, tomato paste, and saffron (or turmeric) and cook, stirring, for two minutes. Add 3.75 cups of the chicken broth, increase the heat to medium high, and bring to a boil. Reduce heat to low, cover, and cook until the rice is just tender, 40-45 minutes.

4. Nestle the shrimp and mussels (or clams), and artichokes into the rice. Pour in the remaining 3/4 cup of broth, cover, and cook until the shrimp have cooked through and the mussels have opened, 8-12 minutes. Discard any mussels that don't open.

5. Squeeze  lemon half over the paella and sprinkle with the paprika and parsley.

Nutrition Information--approximately 380 calories per serving

Monday, April 16, 2012

ToMango Salsa

Mango Magic
ToMango Salsa is the perfect topping for anything from chicken tacos to grilled salmon. The pairing of mango and jalapeno creates the always amazing pairing of sweet and spicy with the avocado adding a decadent creaminess.

ToMango Salsa
Gluten Free
Serves Four

1/2 cup mango,diced
1/2 cup avocado, diced*
1/2 cup canned diced tomatoes
1/2 jalapeno pepper, finely chopped, seeds and ribs removed
2 tbsp. fresh parsley, chopped
2 tbsp. lime juice
1/4 tsp. salt

1. In a medium bowl, stir together mango, avocado, tomatoes, and jalapeno. Add in parsley, lime juice and salt. Mix until thoroughly combined.

Nutrition Information--approximately 53 calories per serving

*Place avocado pit on top of diced avocados to keep them from turning brown until you're ready to use them.

Sunday, April 15, 2012

Crunchy Fried PB&J Sandwich

Duo of Chex
This scrumptious sandwich is like a tribute to Chex, the greatest cereal ever invented. The recipe is a slight twist on a sandwich created by Jeff Mauro. The fun and filling PB&J brings out your inner child while still hitting complex flavor profiles from sweet to salty.

Crunchy Fried PB&J Sandwich
Gluten Free
Serves 1

1/4 cup Cinnamon Chex
1/2 tbsp. peanut butter powder mix (like the kind by FitNutz)
2 slices gluten free light sandwich bread
1 tbsp. sugar free jam (any flavor)
1/4 medium banana, sliced thinly on a diagonal angle
2 tbsp. Corn Chex
2 tbsp. liquid egg substitute

1. Place Cinnamon Chex in a resealable sandwich bag and seal tightly. Use your hands to carefully crush cereal until it is a breadcrumb like texture. Transfer to a shallow dish and set aside.

2. Place peanut butter powder in a small dish. Whisk in water a teaspoon at a time until desired consistency is reached.

3. Lay bread slices on a flat surface. Spread one slice of bread with peanut butter spread. Layer banana slices on top of peanut butter. Mound corn chex on top of bananas.

4. Spread jam on remaining slice of bread, then place jam side down on other slice of bread to form sandwich.

5. Spray a small skillet with nonstick spray and heat to medium heat. Pour egg substitute into a shallow dish.

6. Carefully dip sandwich in egg substitute, turning to coat on all sides, then dip into Cinnamon Chex, pressing down to make sure all sides are coated.

7. Place sandwich in skillet. Cook 2-3 minutes per side, or until golden and crispy on the outside.

8. Slice on the diagonal and enjoy!

Nutrition Information--approximately 245 calories per serving

Thursday, April 12, 2012

Roasted Vegetable Stuffed Peppers

Stuffed Peppers Turned Sideways
There are a million recipes for stuffed pepper variation and this recipe is actually a mixture of Hungry Girl and Rachael Ray recipes. In my version of stuffed peppers, the peppers are cut sideways and roasted prior to filling them to ensure that they are tender and delicious. Once tender, the peppers are filled to the brim with roasted veggies and quinoa and baked to golden perfection.

Roasted Vegetable Stuffed Peppers
Gluten Free
Serves Two

1 cup zucchini, diced
1 cup eggplant, diced
2 tsp. + 1 tbsp. balsamic vinegar
2 tbsp. quinoa
1/4 cup low-sodium chicken broth
4 halves sundried tomatoes
2 red bell peppers
2 tbsp. fresh basil, chopped
1/4 tsp. garlic powder
1 tbsp. gluten free bread crumbs
1 tbsp. Parmesan cheese, grated
salt & pepper

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and & spritz with nonstick spray. Cut bell peppers in half lengthwise (so they form a boat shape). Scrape out stem and seeds. Use a paring knife to cut an "X" in the bottom of each pepper half.

2. Place peppers cut side up on one end of baking sheet. Spray with nonstick spray and season with salt and pepper.

3. Place zucchini and eggplant on other side of baking sheet. Spray with nonstick spray and drizzle with 2 tsp. balsamic vinegar. Season with salt and pepper. Use your hands to mix zucchini and eggplant until thoroughly coated.

4. Bake in the oven until veggies are tender, 20-22 minutes. After 10 minutes,  stir eggplant/zucchini and flip peppers. Once vegetables are tender, set aside to cool.

5. Meanwhile, place quinoa in a small saucepan. Stir in chicken broth and bring to boil. Reduce to simmer, cover, and cook until broth is absorbed and quinoa is fully cooked, 12-15 minutes.

6. While quinoa and vegetables are cooking, place sundried tomatoes in a small microwave safe dish and cover with water. Microwave until tomatoes are tender, about 1 minute. Let cool, chop into small pieces, and set aside.

7. Transfer quinoa to a large bowl. Stir in roasted vegetables, sundried tomatoes, basil, and garlic powder. Season with salt & pepper.

8. Evenly distribue quinoa/vegetable mixture between pepper halves. Sprinkle tops evenly with parmesan and bread crumbs.

9. Bake peppers until filling is heated through and tops are browned, 22-25 minutes.

Nutrition Information--approximately 140 calories per serving (2 pepper halves)

Wednesday, April 11, 2012

Portobello Fries With Horseradish Dipping Sauce

Mighty Mushrooms
Pretty much the entire world loves french fries so I figured there's no reason not to makeover fries again with another fry variation using the meaty portobello mushroom. While they won't be mistaken for potato fries anytime soon, these fries are marvelous and meaty with a crunchy bread crumb exterior. The spicy horseradish dipping takes this recipe from Candice Kumai to another level.

Portobello Fries With Horseradish Dipping Sauce
Gluten Free
Serves 1

1 portabello mushroom, stem removed
1/4 cup fresh gluten free bread crumbs
2 tsp. fresh parsley, chopped
1/4 tsp. sea salt
dash of cayenne

1/4 cup liquid egg substitute

1 tbsp. nonfat plain greek yogurt
1 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
1/2 tsp. fresh parsley, finely chopped
dash of salt

1. Preheat oven to 400 degrees. Spray a slotted broiler pan with nonstick spray.

2. Cut mushroom in half, then cut each half into 1/4 inch sticks

3. Whisk together breadcrumbs, parsley, salt, and cayenne in a small bowl.

4. Pour the egg substitute into a separate bowl.

5. Dip a portobello fry in the egg, then in the breadcrumb mixture, gently rolling to coat on all sides. Place on broiler pan. Place on prepared pan. Repeat with remaining mushrooms.

6. Bake mushroom fries until breadcrumbs begin to turn golden and crisp, about 6-7 minutes.

7. While fries are baking, prepare the horseradish dip by whisking together all dip ingredients in a small bowl.

8. Serve mushroom fries with horseradish sauce on the side.

Nutrition Information--approximately 115 calories per serving

Tuesday, April 10, 2012

Fast Focaccia Update

Tonight I added a twist to Fast Focaccia Bread ( that yielded spectacular results. Prior to baking the bread, simply sprinkle the dough with chopped, fresh rosemary and Fleur De Sel. You won't believe what a difference this slight variation makes.

Monday, April 9, 2012

Pea & Mint Risotto

Spring Fashion
Now that Easter has passed, it's time to break out the Spring "wardrobe" for the always versatile risotto. This season, risotto is wearing fresh mint and peas. These ingredients brighten up the creamy classic  for a fantastic result. For the ultimate freshness, you could use fresh peas but be sure to blanch them prior to stirring into the risotto. I opted to use to frozen peas since I already had them on hand. Even with frozen peas, Pea & Mint risotto is amazing dish that will become a wardrobe staple for Spring.

Pea & Mint Risotto
Gluten Free
Serves Two

2 & 2/3 cups low sodium chicken broth, check for gluten
1/2 tsp. extra virgin olive oil
1 garlic clove, minced
1/2 cup arborio rice
2/3 cup frozen peas, defrosted
1/2 cup fresh mint, cut into chiffonade (thin strips)
kosher salt and pepper

1. Heat broth in a saucepan until boiling, then reduce to simmer. Maintain simmer.

2. Spray a medium saucepan with nonstick spray and add olive oil. Bring to medium high heat. Add garlic and cook until fragrant about 30 seconds.

3. Add rice and cook about one minute, stirring to coat rice in oil

4. Add 1/2 cup of broth, stirring until most of the liquid is evaporated, 2-3 minutes.

5. Continue to add broth 1/2 cup at a time, stirring until liquid is almost evaporated after each addition. Keep adding broth until rice is creamy but still al dente (17-18 minutes). All of the broth (or at least the majority of it) should be used.

6. Stir in the peas. Cook until peas are heated through, about 2 minutes.

7. Season with salt and pepper, to taste. Stir in fresh mint and serve.

Nutrition Information--approximately 220 calories per serving (1/2 of the recipe)

Sunday, April 8, 2012

Jam Packed Veggie Wrap

Sometimes you just want something simple and delicious and this recipe certainly fits that description. Fresh vegetables are marinaded and grilled than layer into a  wonderful wrap creation.

Jam Packed Veggie Wrap
Gluten Free
Serves 1

1 gluten-free wrap or tortilla*
1 portabella mushroom
1 (1/2 inch) eggplant slice (peel eggplant and cut lengthwise)
1/2 small zucchini, cut into lengthwise slices
fresh basil
salt and pepper
1/4 cup low-sodium chicken broth
1/2 tsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. gluten free soy sauce
1 small garlic clove, minced
1/2 tsp. liquid smoke, check for gluten (can usually be found in major grocery stores near BBQ sauce)

1. In a small bowl, whisk together marinade ingredients. Pour into gallon sized ziploc bag. Add vegetables (portabello, eggplant, zucchini). Seal bag and turn to coat vegetables. Place in fridge and marinade for a 1/2 hour to an hour, turning occasionally.

2. Preheat grill pan to medium high heat.

3. Spray with nonstick spray.

4. Remove vegetables from marinade (save marinade liquid) and place on grill. Grill for five minutes, or until grill marks appear.

5. Carefully flip with tongs and grill for about 5 minutes more, or until grill marks appear and vegetables are slightly softened.

6. While vegetables are grilling, pour marinade into a small pot. Bring to boil, stirring often. Reduce to simmer, and let liquid simmer and thicken until ready to use (this will be your sauce for the wrap). Stir occasionally.

7. Carefully layer grilled vegetables onto flatbread (or tortilla). Season with salt and pepper. Drizzle sauce over vegetables. Garnish with fresh basil. Wrap up and enjoy!

Nutrition Information--approximately 200 calories per serving

* Try to find a tortilla or flatbread with about 100 calories. If you want to make a easy homemade flat bread try this recipe--

Wednesday, April 4, 2012

Shrimp & Bok Choy Rice Lo Mein

Rice Is Just As Nice
Traditionally, lo mein is a dish made with flour-filled noodles but you can easily substitute rice for a meal that's just as delicious. That's exactly what I did to convert this recipe from Candice Kumai into something that's gluten-free friendly. This tasty recipe is simple and quick to throw together but is loaded with layers of flavors. I used microwaveable rice as a quick shortcut but you could substitute about 3/4 cup of cooked brown rice if you prefer.

Shrimp & Bok Choy Rice Lo Mein
Gluten Free
Serves Two

1.5 tsp. sesame seeds
1 (4.4 oz) container Uncle Ben's 60 seconds microwaveable whole grain brown rice
1 garlic clove, minced
1/2 head of bok choy, stems chopped and leaves coarsely chopped
1/4 inch piece fresh ginger, peeled and grated
1 tbsp + 1 tsp. soy sauce
8 oz. medium shrimp, peeled and deveined
1/2 tsp. sesame oil
1 tsp. lemon juice
2 scallions, thinly sliced on the diagonal

1. Place sesame seeds in a small skillet and heat over medium heat, shaking pan often, until fragrant and toasty, 1-2 minutes. Transfer to a small plate and set aside.

2. Microwave rice according to package directions and set aside.

3. Spray a medium skillet with nonstick spray and bring to medium heat.

4. Add the garlic and cook, stirring often, until fragrant, about 1 minute.

5. Stir in the bok choy stems. Add in the ginger and soy sauce and cook until the stems are just tender, about 3 minutes.

6. Add the shrimp and cook, stirring often, until the shrimp begin to turn opaque, 2-3 minutes.

7. Stir in the prepared rice and toss to coat. Add in the bok choy leaves and sesame oil. Cook, stirring often, until leaves just begin to wilt, about 4 minutes.

8. Finish with the lemon juice, sesame seeds, and scallions.

Nutrition Information--approximately 205 calories per serving (1/2 of the recipe)

Tuesday, April 3, 2012

Enormous Easter Omelet

Spring has Sprung
Take advantage of springtime vegetables and serve this massive and mouthwatering egg dish. The oven baked omelet is filled with mushrooms, asparagus, and peas and then finished with a crispy cheese and potato topping. The versatile omelet can be served any time of the day but would be especially perfect for brunch.

Enormous Easter Omelet
Gluten Free
Serves 1

1 clove garlic, minced
1/3 cup mushrooms, thinly sliced
1/4 cup peas (if using frozen be sure to thaw them completely)
4-5 asparagus spears, chopped into 1 inch pieces
1/2 cup liquid egg substitute
1 tbsp. unsweetened plain almond milk
1/3 cup frozen hash browns (check for gluten), thawed
1/4 tsp. dried basil
2 tsp. Parmesan, grated
salt & pepper

1. Preheat broiler and move oven rack to upper third of oven.

2. Spray a medium nonstick skillet with nonstick spray and bring to medium-low heat.

3.  Saute garlic until fragrant, about a minute.

4. Add mushrooms and let cook without disturbing until beginning to brown, about 2 minutes. Stir and continue to cook until all sides are golden, about 2 minutes more.

5. While mushrooms cook, whisk together eggs, milk, basil, and a dash of salt and pepper in a small bowl.

6. Add in peas and asparagus to pan with mushrooms. Cook for 1 minute. Season with salt and pepper.

7. Pour egg mixture into pan and tilt to evenly distribute the eggs along bottom of pan. Sprinkle top of frittata with hash browns.

8. Cook 3-4 minutes, or until edges of frittata are just beginning to set. Sprinkle evenly with Parmesan cheese.

9. Place pan under broiler. Broil until fully cooked and center is set, about 4 minutes.

10. Remove from broiler and slice into pieces.

Nutrition Information--approximately 160 calories per serving (entire recipe)

Monday, April 2, 2012

Banana Pudding Parfait

This delightful dessert is a variation of a recipe I saw in Food Network Magazine. This cool and creamy layered dessert is perfect for a warm, spring day. The homemade vanilla pudding is simple to make but it tastes absolutely incredible. Mix the pudding with a few more crunchy and sweet layers and you having a winning combination.

Banana Pudding Parfait
Gluten Free
Serves Four

2 cups plain unsweetened almond milk
3 tbsp. gluten free cornstarch
pinch of kosher salt
1/3 cup Truvia sweetener
1/4 cup liquid egg substitute
1 tsp. pure vanilla extract
2 large bananas
1/2 cup corn chex
1 tbsp. cocoa powder
Optional-- crushed almonds

1. Heat the almond milk in a saucepan over medium heat until almost simmering, remove from heat.

2. Meanwhile, whisk the cornstarch, salt, Truvia, and egg substitute in a medium heatproof bowl.

3. Pour about half of the milk mixture into egg mixture. Whisk vigorously until smooth.

4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. Continue whisking until mixture is thick, and starting to bubble, 7-10 minutes.Whisk in vanilla.

5. Transfer the mixture to a bowl and let cool completely, stirring occasionally.

6. Cut bananas into thin slices.

7. In a large glass, layer the ingredients as follows--

  • a few banana slices
  • a few pieces of Chex
  • a sprinkle of cinnamon
  • 2 tbsp. of prepared pudding
  • a sprinkle of cocoa powder (and almonds, if using)
  • repeat above steps to create two more layers
8. Repeat process in 3 more glasses. Check to make sure mixture is cooled, then cover glasses tightly with plastic wrap. Chill at least 4 hours, or overnight.

Nutrition Information--approximately 125 calories per serving (not including almonds)


Sunday, April 1, 2012

Spinach Bites

Upscale Spinach
Spinach Bites are a fun new way to utilize frozen spinach. I used a variation of a Hungry Girl recipe to create this amazing appetizer. The cheesy, gooey bites are perfect for entertaining and serving as hors d'oeuvres.

Spinach Bites
Gluten Free
Serves 2

5 oz. frozen chopped spinach (about 1/3 of a cup), thawed and thoroughly patted dry
2 tbsp. Parmesan, finely grated
3 tbsp. liquid egg substitute
2 wedges Laughing Cow Light Mozzarella cheese
1/4 tsp. garlic powder
1/2 tsp. Italian seasoning
1/8 tsp. salt
dash of black pepper
1/4 cup Corn Chex

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

2. In a medium bowl, combine all ingredients except the Corn Chex, and stir until completely mixed. Set aside.

3. Place Chex in a Ziploc bag and seal tightly. Place another Ziploc bag around the outside. Use your hands to crush the Chex to a breadcrumb-like consistency.

4. Add Chex to medium bowl and mix until integrated.

5. Scoop out about 1 tbsp. of spinach mixture, form into a small bowl, and place on a baking sheet. Repeat with the remaining mixture, for a total of about 12 spinach bites.

6. Bake in the oven for 16-18 minutes, or until slightly firm to the touch. Allow to cool slightly, then enjoy.

Nutrition Information--approximately 155 calories per serving (about 6 bites, or half of the recipe)