Foodie Blogroll

Thursday, June 28, 2012

Double Decker Breakfast Pizza

Is this recipe a little strange? Perhaps but Double Decker Breakfast Pizza is also quite delicious. In this dish, a corn tortilla creates a perfect crispy crust for a variety of breakfast toppings ranging from pumpkin to egg. This recipe is so yummy and simple, it will become your go-to breakfast any day of the week.

Double Decker Breakfast Pizza
Gluten Free
Serves 1

1 (6inch) corn tortilla, check for gluten
1/4 cup liquid egg substitute
1/2 tsp Truvia, divided
1/2 tsp cinnamon, divided
1/4 cup pumpkin purée
2 tbsp sugar free pancake syrup, divided
1 tbsp gluten free oats

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

2. Place tortilla on baking sheet and bake until slightly crispy, 5-6 minutes. Remove tortilla from oven but leave oven on at 350 degrees.

3. Meanwhile, spray a cereal bowl with nonstick spray and pour in egg substitute. Season with a 1/4 tsp each of Truvia and cinnamon then microwave egg until fully cooked and firm, 60-90 seconds. Remove from microwave and set aside.

4. Once tortilla is crisp, spread pumpkin evenly on tortilla, leaving a small border around the edges. Spread one tbsp of pancake syrup on top of pumpkin.

5. Place egg patty on top of maple syrup, then spread remaining 1 tbsp of syrup on egg. To finish, evenly sprinkle oats, 1/4 tsp of cinnamon, and a 1/4 tsp of Truvia on top of pizza.

6. Return pizza to oven and bake until crisp and heated through, 5-6 minutes. Use a pizza cutter or sharp knife to cut into 4 wedges and enjoy.

Nutrition Information--approximately 135 calories

Tuesday, June 26, 2012

Teriyaki Cod with Bok Choy

Teriyaki Cod with Bok Choy is one of the easiest fish recipes you will ever make. In the Hungry Girl recipe bok choy leaves, zucchini, and cod filets are layered into a foil packet then drizzled with a delicious teriyaki marinade. After twenty minutes in the oven, you have an amazing dinner with virtually no clean up. The hardest part of this recipe is probably finding the gluten free teriyaki sauce but even that isn't too bad. Most major grocery stores will have a few options near the soy sauce and your local health food store should definitely have some.

Teriyaki Cod with Bok Choy
Gluten Free
Serves Two

4 heads baby Bok Choy, ends removed, separated into leaves
1 medium zucchini, cut into 1/2 inch chunks
12 oz cod
2 tbsp gluten free teriyaki sauce
2 tbsp sugar free orange marmalade
Salt and Pepper

1. Preheat oven to 375 degrees. Lay an extra large piece of aluminum foil on a large, heavy duty baking sheet and spray with nonstick spray.

2. Lay Bok Choy leaves in the center of the foil and evenly top with zucchini. Place cod filets in a single layer on over the veggies and season with salt and pepper.

3. In a small dish, combine teriyaki sauce and orange marmalade. Mix thoroughly.

4. Evenly spoon teriyaki mixture over the fish and veggies. Place another piece of aluminum foil over the baking sheet. Fold together both foil pieces on all four edges to create a well sealed packet.

5.Bake foil pack in the oven for 20-22 minutes or until fish is cooked through. Use caution when opening the packet as there will be steam.

6. Plate cod and veggies then top with additional sauce from the packet.

Nutrition Information--approximately 232 calories per serving

Pomegranate Glazed Chicken with Blackberries

This delicious chicken recipe from Health magazine is the perfect for enjoying the summer weather and doing some outdoor grilling. In this dish chicken is elevated to the next level thanks to a delectable pomegranate and blackberry glaze. Even people who aren't fans of chicken will love this tasty recipe.

Pomegranate Glazed Chicken with Blackberries
Gluten Free
Serves Four

1 cup unsweetened pomegranate juice
1 tbsp molasses
1/4 cup brown sugar
1 garlic clove, minced
1 tsp minced fresh ginger
1/8 tsp crushed red pepper flakes
4 (6oz) boneless, skinless chicken breasts
1 pint blackberries

1. In a medium saucepan, bring first six ingredients (through crushed red pepper) to a slow boil over medium high heat, stirring occasionally.

2. Reduce heat to medium low and let sauce simmer until reduced by half and slightly syrupy, 15-20 minutes. Stir occasionally.

3. While the syrup is reducing, spray your grill (or grill pan) with nonstick spray and preheat to medium high.

4. Season chicken with salt and pepper and place on grill. Grill until cooked through and no longer pink in the center, about 7-10 minutes per side, depending on the size of the chicken.

5. Once sauce is reduced, remove two tbsp and place in a small dish. (Turn off heat and leave remaining sauce on the stove). Use a pastry brush to glaze chicken with the two tbsp of sauce during last few minutes of grilling.

6. Stir blackberries into remaining sauce on the stove.

7. Plate grilled chicken and top with pomegranate sauce and blackberries.

Nutrition Information-- approximately 322 calories per serving

Thursday, June 21, 2012

Cinnamon French Toast

This is a simple french toast recipe from Hungry Girl that you can use as a base for a nearly endless number of variations. From sweet and savory to stuffings and toppings, you can vary and add to the recipe as much as you wish. Of course, the french toast is also amazing prepared exactly as written!

Cinnamon French Toast
Gluten Free
Serves One

1/3 cup liquid egg substitute
1/4 tsp pure vanilla extract
1/2 tsp cinnamon, divided
3 slices light gluten free sandwich bread
1 packet of Truvia
3 tbsp. sugar free pancake syrup

1. Combine egg beaters with vanilla extract and 1/4 tsp of the cinnamon in a small bowl (use one that is large enough to fit a bread slice). Whisk until mixed well.

2. Spray a large nonstick skillet with nonstick spray and heat to medium.

3. Coat each bread slice with the egg mixture on both sides and transfer to hot skillet.

4. Cook toast until golden brown on bottom, 2-3 minutes.

5. Flip toast and continue cooking until golden on both sides, 1-2 minutes more.

6. Plate French toast and top with remaining cinnamon and sprinkle with Truvia. Drizzle with maple syrup and enjoy!

Nutrition Information-- approximately 190 calories per serving

Pantry Panzanella Salad

A Panzanella salad is an Italian dish that utilizes day old bread as well as traditional Italian ingredients like olives and capers. My version of a Panzanella , based on a recipe by Eating Well, isn't exactly authentic but it will still transport you straight to the Mediterranean. Plus, while the flavors are sophisticated the preparation is not since the majority of the ingredients
are items that you already have in your pantry.

Pantry Panzanella Salad
Gluten Free
Serves One

3-4 Kalamata olives, pitted and finely chopped
3/4 tsp capers, rinsed and chopped
1.5 tsp red wine vinegar
1/2 tsp Dijon mustard
1 tsp extra virgin olive oil
1 slice light gluten free sandwich bread, lightly toasted and cut into cubes
1/4 cup diced tomatoes, drained
1/2 of a roasted red pepper from a jar, patted dry and diced
1 tbsp fresh basil, thinly sliced
A few handfuls of your favorite salad greens
1 single serving pouch (about 2.5 oz) of salmon, flaked with a fork
Freshly ground pepper
Balsamic vinegar, for drizzling

1. In a small bowl, whisk together olives, capers, red wine vinegar, and olive oil. Stir in bread cubes, tomatoes, red pepper, and basil. Season with pepper.

2. Plate salad greens and spread salmon evenly over the top. Pour tomato/olive mixture on top of the salmon. Finish with a drizzle of balsamic over the entire salad.

Nutrition Information--approximately 190 calories per serving

Tuesday, June 19, 2012

Potato Horseradish Crusted Mahi Mahi

In this recipe from Eating Well, mahi mahi is encrusted with a delicious potato topping that packs a kick thanks to a little horseradish. To prepare the dish, all you have to do is stir together the topping, press onto fish and then roast for 13 minutes. Finish off with a few minutes under the broiler and voila you have a fuss free yet fancy mahi mahi dinner.

Potato Horseradish Crusted Mahi Mahi
Gluten Free
Serves Four

1 cup precooked shredded potatoes*
1 garlic clove, minced
1 tbsp prepared horseradish
5 tsp Dijon mustard, divided
1.25 lb Mahi Mahi, skin removed and cut into 4 portions
Salt and Pepper

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

2. To prepare the topping, stir together potatoes, garlic, horseradish, 1 tsp of the Dijon, and salt and pepper to taste in a medium bowl. Mix until topping ingredients are evenly incorporated

3. Season mahi filets with salt and pepper and place on prepared baking sheet. Place remaining 4 tsp of Dijon I a small dish.

4. Use a pastry brush to brush the tips of the mahi evenly with the 4 tsp of Dijon. Use your hands to evenly press potato topping onto the top of each filet.

5. Transfer fish to the oven and roast for 13 minutes. Remove pan from oven and switch on broiler.

6. Return fish to oven and broil 5-7 minutes or until fish is cooked through and potato crust is slightly golden and crisp.

Nutrition information--approximately 200 calories per serving

* Look for precooked shredded potatoes (like the kind by Simply Potatoes) in the refrigerated section of the produce department or near the refrigerated breakfast items.

Jamarama Sandwich

The Jamarama sandwich is a twist on the Jamarama egg mug by Hungry Girl. The surprisingly delicious sandwich is a unique mix of sweet, salty, and savory flavors. It's like all your favorite breakfast items from cereal to toast to eggs all combined into one distinctive sandwich.

Jamarama Sandwich
Gluten Free
Serves One

1/4 cup liquid egg substitute
1/2 of a wedge Laughing Cow light Swiss cheese, room temperature
1 tbsp sugar free strawberry jam
2 tbsp corn chex, slightly crushed
2 slices light gluten free sandwich bread

1. Spray a cereal bowl with nonstick spray. Pour in egg substitute and season with a dash of salt.

2. Microwave egg for 1 minute or until it forms a solid patty. Set aside to cool.

3. Mix together cheese and jam in a shallow dish. Cover and microwave 10-15 seconds, or until heated through. Stir until uniformly combined.

4. Lightly toast bread in toaster (designated gluten free, of course).

5. Lay bread on a clean work surface. Spread jam/cheese mixture evenly onto each slice. Top one bread slice with egg (depending on the size of the bowl used to cook the egg, you may need to cut it to fit the bread).

6. Press chex on top of the egg and finish sandwich with remaining bread slice, jam side facing in. Cut sandwich in half diagonally and enjoy.

Nutrition Information--approximately 175 calories per sandwich

Monday, June 18, 2012

Spicy Buffalo Squash

Frank's Hot Sauce makes everything taste better so it seemed like the perfect way to spice up leftover spaghetti squash. This recipe is extremely easy and requires only a microwave for cooking ,however it is also scrumptious tasting and will remind you of hot wings.

Spicy Buffalo Squash
Gluten Free
Serves One

2 cups cooked spaghetti squash noodles*
I Can't Believe It's Not Butter! Zero Calorie Spray, to taste
Franks Hot Wing Sauce, to taste

1. Place squash noodles in a large microwave safe bowl. Microwave 1 minute.

2. Add butter spray and hot sauce and stir until noodles are coated in sauce. Microwave until noodles are heated through, 30-50 seconds more.

Nutrition Information-- approximately 95 calories per serving

* This is a great way to use leftover spaghetti squash but if you don't have any leftovers, not to worry. Spaghetti squash is super simple to make and you can store any extra in a covered container in the fridge so you have some on hand for the future.

Roasted Spaghetti Squash
1.Cut squash in half lengthwise an scoop out the seeds.

2. Spray squash with nonstick spray and season with salt and pepper. Place squash halves face down on a foil lined and sprayed baking sheet.

3. Bake at 425 degrees until squash is very tender, about 45 minutes.

Thursday, June 14, 2012

BBQ Shrimp Skewers

BBQ Shrimp Skewers, another meal inspired by Hungry Girl, is one of the easiest but also one of tastiest shrimp dishes you will ever make. The most time consuming part of the recipe is simply threading the shrimp on the skewers. This dish is so foolproof you can have a meal on the table in no time especially if you make the delectable BBQ sauce ahead of time. Plus, thanks to the help of indoor grill pans, you can have these amazing BBQ shrimp no matter what the weather is outside.

BBQ Shrimp Skewers
Gluten Free
Serves Two

12 oz (3/4 lb) medium-large shrimp, peeled and deveined
3/4 cup Hungry Girl BBQ sauce (* see recipe below)
Salt and Pepper

Special Equipment-- skewers (if using wooden skewers, be sure to soak them in water for at least 30 minutes beforehand)

1. Preheat grill pan to medium heat and spray with nonstick spray (unless your grill pan is nonstick).

2. Season shrimp with salt and pepper. Thread shrimp onto skewers sideways through the head and tail so that they lay flat on the grill pan and don't twist around.

3. Place skewers on grill pan. Cook until cooked through on one side, about 3-4 minutes. Shrimp will curl up when cooked ( if you have trouble with a few shrimp not cooking evenly, press down on them with a spatula).

4. Flip skewers and continue grilling until the shrimp are cooked through, about 3 minutes more.

5. Remove shrimp from grill and place on a platter. Place 1/3 cup of the BBQ sauce in a small dish and then use a brush to glaze shrimp on both sides with barbecue sauce.

6. Serve shrimp with remaining barbecue sauce on the side for dipping.

Nutrition Information-- approximately 254 calories per serving (1/2 of the recipe)

*HG Barbecue Sauce
Makes about 3/4 cup

1/2 cup crushed tomatoes
1/4 cup ketchup
1 tbsp +1 tsp. brown sugar (not packed)
1 tbsp + 1 tsp. cider vinegar
1 tsp garlic powder

Combine all ingredients in a medium bowl and mix well. Store in a covered container in the refrigerator.

Nutrition Information-- about 13 calories per tbsp.

Tuesday, June 12, 2012

Oatmeal Chocolate Chip Pancake Minis

Oatmeal Chocolate Chip Pancake Minis are the perfect way to start any day. The pancakes, from Hungry Girl, are just as easy to make as any mix but taste a million times better. The cute mini pancakes are bursting with tasty oatmeal and ooey gooey chocolate chips. For the ultimate breakfast, you can top them with whipped cream and pancake syrup.

Oatmeal Chocolate Chip Pancake Minis
Gluten Free
Serves 1

3 tbsp gluten free oats (not instant)
3 tbsp fat free liquid egg substitute
2 tbsp gluten free all purpose flour or gluten free flour mix
2 tsp mini semi sweet chocolate chips
1/4 tsp baking powder
1/4 tsp pure vanilla extract
1 Truvia packet
Dash of salt
Optional Toppings-- fat free whipped cream, sugar free pancake syrup, I Can't Believe it's Not Butter! Spray

1. In a small bowl, place all ingredients (excluding optional toppings). Add 2 tsp of water and stir until thoroughly combined. Fold in chocolate chips.

2. Bring a large pan sprayed with nonstick spray to medium heat. Scoop batter into pan to form 5 mini pancakes. Cook about 2 minutes or until pancakes are beginning to bubble and appear solid. Flip gently and cook about 1 minute more or until golden on both sides.

3. Plate pancakes and garnish with desired toppings.

Nutrition Information--approximately 185 calories per serving

Sunday, June 10, 2012

Mini NoMeatloaf

Mini NoMeatloaf was inspired by a meatloaf recipe from Hungry Girl that used ground turkey. I thought the recipe looked good but decided to try a vegetarian version and it turned out fantastic. The TVP provides the ideal substitute for meat while the other ingredients add a ton of moistness and flavor.

Mini NoMeatloaf
Gluten Free
Serves 1

1/4 cup textured vegetable protein (Tvp)
3 tbsp + 1.5 tsp boiling water
1 tsp + 2 tsp ketchup, divided (check for gluten)
1/4 cup dry broccoli slaw*
1 tbsp liquid egg substitute
1 tbsp gluten free old fashioned oats (like the kind by Bob's Red Mill)
1/2 tsp Dijon mustard
1/4 tsp garlic powder
A few sprigs fresh parsley, chopped
Salt and pepper

1. Preheat oven to 350 degrees. Spray a small, round baking dish with nonstick spray.

2. Place TVP in a small bowl and cover with boiling water. Let mixture sit for about 5 minutes or until water is absorbed.

3. Add 1 tsp of the ketchup plus the remaining ingredients (broccoli slaw, egg substitute, oats, Dijon, garlic powder, parsley, salt and pepper). Mix until well combined.

4. Transfer mixture to prepared baking dish and spread into an even layer. Spread remaining 2 tsp of ketchup on top.

5. Bake meatloaf for 30-32 minutes or until heated through and slightly crisp on top.

Nutrition Information--approximately 190 calories (for entire recipe)

* Have extra broccoli slaw to use up? Try this recipe for an Open Faced Tuna Melt

Open Faced Tuna Melt

Open Faced Tuna Melt is a variation on the classic sandwich that tastes just as great but is a lot healthier. The recipe, inspired by Hungry Girl, is the perfect solution for those times when you need a meal that is quick but also satisfying. The dry broccoli slaw adds the perfect crunch without the extra hassle of having to cut vegetables. You can find broccoli slaw in the refrigerated produce section of most supermarkets.

Open Faced Tuna Melt
Gluten Free
Serves 1

2 slices light gluten free sandwich bread
1 (2.5 oz) pouch of tuna, flaked with a fork
2 tsp Dijon mustard
1 tsp nonfat Greek yogurt
1/4 cup dry broccoli slaw, roughly chopped
Squirt of lemon juice
Dash of chili flakes
Hot sauce, to taste
Black pepper
A few sprigs fresh parsley, finely chopped
2 slices fat free cheddar cheese

1. Preheat broiler. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Lightly toast bread and place on baking sheet.

3. Stir together all remaining ingredients, except for the cheese slices, in a small bowl. Mix well.

4. Scoop tuna mixture onto bread and top each with a slice of cheese.

5. Place sandwich under broiler and broil 1-3 minutes, or until cheese melts and sandwich is heated through.

Nutrition Information--approximately 245 calories per serving

Friday, June 8, 2012

Hungry Girl Crabcakes

Since nearly every crab cake is made with breadcrumbs, it is pretty challenging to find ones that are gluten free, so why not just make them yourself? Making gluten free breadcrumbs is a super simple process and forming the crab cakes themselves involves little more than stirring ingredients together. Hungry Girl's crab cakes are also much healthier than traditional ones since they are baked as opposed to fried. The cakes are still crispy and flavorful so you won't even miss the deep frying.

Hungry Girl Crabcakes
Gluten Free
Serves Three

2.5 slices light gluten free sandwich bread, toasted
2 (6oz) cans lump crabmeat, drained (about 1 cup)
1 tbsp fresh parsley, finely chopped
1 clove garlic, minced
1/2 tsp lemon juice
1/2 tsp Promise butter spread, melted
1/4 tsp Worcestershire sauce
Dash of hot sauce
2 tsp. Old Bay seasoning
1 wedge Laughing Cow light Swiss cheese, room temperature
3 tbsp fat free liquid egg substitute
1 tbsp nonfat plain Greek yogurt
1.5 tsp Dijon mustard
Salt and pepper

1. Preheat oven to 450 degrees. Spray a large baking dish with nonstick spray.

2. Tear toasted bread into pieces and place in a food processor. Pulse until reduced to breadcrumbs, season with salt and pepper, then transfer to a medium bowl.

3. Add crabmeat, parsley, garlic, Old Bay, salt, and pepper. Gently mix until combined.

4. Break cheese wedge into pieces and place in a small bowl. Add egg substitute, yogurt, Dijon, lemon juice, melted butter spread, worcestershire, and hot sauce. Whisk until smooth.

5. Pour cheese mixture over crabmeat mixture and use a rubber spatula to gently fold the liquid mixture into the crab.

6. Gently form the crab mixture into 6 balls and place on prepared dish. Carefully flatten into 6 cakes. Sprinkle the tops with Old Bay.

7. Bake in the oven for 13-15 minutes, until the cakes are slightly firm and cooked through.

Nutrition Information--approximately 120 calories per serving (2 cakes)

* Are you a huge crab cake lover? Then TryEllie Krieger's recipe for crab cakes too. It's slightly different but still delicious

Thursday, June 7, 2012

Eggplant & Chickpea Ragout

This versatile ragout from Vegetarian Times is the ideal topping for rice, polenta, gluten free noodles, and can even be eaten on its own. The recipe tastes amazing even though it requires very little effort. Another great thing about this dish is that you probably have most of the ingredients in your pantry already.

Eggplant & Chickpea Ragout
Gluten Free
Serves Three

1 medium eggplant, cut into 3/4 inch chunks
1 Tbs. salt
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1/2 cup crushed tomatoes
1 7.5 oz can chickpeas, rinsed and drained
4-5 pitted kalamata olives, chopped
A pinch of Truvia (or sugar)
2 tbsp fresh parsley, chopped

1. Place eggplant cubes in a large bowl. Toss with salt, and let stand 30 minutes. Drain, rinse well, and pat dry.

2. Heat a large saucepan over medium low heat and spray with nonstick spray. Add garlic, and cook 1 minute, or until fragrant.

3. Stir in tomatoes (diced and crushed), chickpeas, and eggplant. Raise heat to medium and cook 15-20 minutes, or until eggplant is tender but not mushy.

4. Stir in olives and Truvia, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Information--approximately 175 calories per serving

Tuesday, June 5, 2012

Double Mushroom Risotto

Here is a slight variation on the SSP Pumpkin Mushroom risotto*. This decadent and delicious version has twice the mushrooms plus swiss chard for a little variety and interest. Not to mention that it has none of the dairy from the original recipe so it is completely vegan friendly.

Double Mushroom Risotto
Gluten Free
Serves 4

5.5 cups low sodium chicken broth
1 oz dried mushrooms (any variety)
2 tsp olive oil
2 cloves garlic
1 cup arborio rice
1 cup sliced mushrooms
3/4 cup pure canned pumpkin puree
2 cups Swiss chard, cut into ribbons
salt and pepper
dried thyme, to taste

1. Heat broth in a saucepan until boiling, then reduce to a low simmer. Add in dried mushrooms and let simmer for about 10 minutes. Use a slotted spoon to remove mushrooms from pan and place on cutting board. Dry mushrooms and chop. Leave broth simmering on the stove.

2. Heat olive oil in large saucepan over medium high heat. Add garlic and cook until fragrant about 30 seconds.

3. Add rice and cook about two minutes, stirring until rice is thoroughly coated with oil.

4. Add both types of mushrooms (dried and regular) to the pan along with a ladleful of simmering broth and cook, stirring until most of the liquid is evaporated, 2-3 minutes.

5. Continue to add broth a ladleful 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) and the majority (or all) of the broth is used up.

6. Stir in pumpkin, salt, pepper, and thyme. Cook 1-2 minutes. Stir in Swiss chard and continue cooking until leaves are just wilted.

Nutrition Information-- Approximately 195 calories per serving (1/4 of the recipe)

*Pumpkin Mushroom Risotto

Monday, June 4, 2012

Tilapia Burgers

I was looking for a new way to serve tilapia when I came across a recipe for tilapia burgers on a blog called Pardon the Dog Hair. I made some slight modifications to the original recipe and ended up with this bright and tasty tilapia burger You can also vary the toppings dramatically to switch up the flavors each time you make them.

Tilapia Burgers
Gluten Free
Makes 6-8 burgers

1 lb tilapia filets, cut into large chunks
1/2 of a large green bell pepper, seeded and roughly chopped
2 garlic cloves, minced
1/2 cup fresh parsley
1 jalapeño, seeded and cut into quarters
2 tsp lime juice
1/3 cup liquid egg whites
2 tbsp Dijon mustard
1/2-3/4 cup fresh gluten free bread crumbs
1/2 tsp chili powder
Salt and Pepper
Optional Toppings--gluten free hamburger buns, lettuce, salsa verde, green chiles

1. Place tilapia, bell pepper, garlic, jalapeño and lime juice in the bowl of a food processor (not a mini food processor). Pulse until combined.

2. In a large bowl, whisk together Dijon and egg whites. Stir in tilapia mixture, chili powder and salt and pepper, to taste. Add in 1/2 cup of breadcrumbs and mix until combined. If mixture doesn't hold its shape when formed into patties add additional bread crumbs, one tbsp at a time.

3. Form mixture into 6-8 burgers, (depending on how large you want them) and place on a cutting board or large platter.

4. Spray a large cast iron skillet with nonstick spray and heat to medium high.

5. Add tilapia burgers to the pan and cook for 4-5 minutes per side, or until golden and cooked through on both sides.

Nutrition Information--110 calories per burger( when recipe is made into 6 patties)

Sunday, June 3, 2012

Albondigas En Salsa de Tomate

This is a recipe from El Piano, a spectacular restaurant in York, England that specializes in gluten free and vegan dishes from a wide variety of cuisines. Albondigas en salsa de tomate is basically vegetarian "meatballs" coated in a tomato sauce and is deceptively quick for the amount of deliciousness it delivers The magnificent meatballs are formed used textured vegetable protein (TVP) which can be found in many grocery stores or online from places like Amazon. You can eat these meatballs on their own or serve them over zucchini noodles, miracle noodles, spaghetti squash, gluten free pasta, etc.

Albondigas en Salsa de Tomate
Gluten Free
Serves 1

1 garlic clove, minced
1/4 tsp oregano
1/4 tsp thyme
1/4 cup textured vegetable protein
2 tbsp low sodium chicken broth
2 tbsp crushed tomatoes
2 tbsp petite diced tomatoes
2 tbsp gluten free flour mix*
A few leaves fresh basil, chopped
Salt and pepper
1/2 tsp hot sauce (optional)

2 tbsp petite diced tomatoes
2 tbsp crushed tomatoes
Salt and pepper
A few leaves fresh basil, chopped
Salt and pepper
Dash of chili flakes, optional

1. Preheat oven to 350 degrees. Line a small baking sheet with foil and spritz with nonstick spray. Spray a medium skillet with nonstick spray and bring to medium low heat.

2. Add garlic to pan and sauté for 1 minute.

3. Stir in oregano, thyme, and TVP.

4. Pour in chicken broth and crushed tomatoes. Add salt to taste. Cook until liquid is absorbed.

5. Remove pan from heat and add in diced tomatoes.

6. Stir in flour and fresh basil. Mix until evenly combined.

7. Form mixture into 9-10 small balls and place on baking sheet.

8. Bake until meatballs are slightly crisp and golden on the outside, 12-15 minutes. Flip halfway through cooking.

9. While meatballs are cooking, stir together ingredients for sauce in a small saucepan. Heat over medium low heat, stirring occasionally.

10. Cover meatballs with sauce prior to serving.

Nutrition Information--approximately 180 calories per serving (entire recipe)

*zucchini noodles--

*SSP flour mix--

Friday, June 1, 2012

Taco Bar

Spice up an ordinary dinner with an elaborate yet easy to prepare taco bar. It not only tastes amazing but gives people the option to choose exactly what they like. To prepare the taco bar simply set out a few of these options or whatever else you can think of. Most of these options can be prepared ahead of time and reheated prior to serving.


1.Gluten free corn tortillas, warmed briefly in a dry skillet

2.Whole Boston or butter lettuce leaves, for lettuce wraps


1. Steamed lobster

2. Spice Rubbed Tilapia

3 BBQ Chicken

4. BBQ Grilled Salmon

5. Black Beans and Rice


1. Hot sauce

2. Shredded lettuce

3. Store bought salsa

4. Salsa verde

5. Shredded Cheese

6. Hot Sauce

7. Diced Tomatoes

8. ToMango Salsa