Foodie Blogroll

Thursday, August 30, 2012

Jalapeño Cornbread Muffins

Just because you're gluten free doesn't mean you should live without cornbread! Jalapeño Cornbread Muffins were adapted from a recipe posted on, and they are simply a delight to eat. No one will even be able to tell that these cornbread muffins with a kick are gluten free. They make the perfect accompaniment to a hearty stew or chili.

Jalapeño Cornbread Muffins
Gluten Free
Makes 12 Muffins

1 cup gluten free cornmeal
1 cup gluten free flour mix*
1 tsp baking soda
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup unsweetened plain almond milk
2 cups frozen corn, thawed, drained, and patted dry
2 tbsp apple cider vinegar
3 tbsp applesauce
1 tbsp extra virgin olive oil
1 jalapeño, seeds/stem removed and finely diced

1. Preheat oven to 350 degrees. Line a 12- cup muffin tin with cupcake liners (or spray with nonstick spray).

2. In a large bowl, combine all dry ingredients (flour, baking soda, garlic powder, salt, and pepper). Stir to combine.

3. In a separate bowl, combine all wet ingredients (almond milk, corn, vinegar, applesauce, olive oil, and jalapeño.). Mix thoroughly.

4. Add half of the dry ingredients to the wet ingredients and stir to combine. Repeat with remaining dry ingredients. Stir until ingredients are evenly incorporated and combined.

4. Scoop batter evenly into muffin tins (an ice cream scoop or cookie dough dropper works well).

5. Bake 30 minutes or until toothpick inserted in the center comes out clean. Transfer muffins to cooling rack and let cool prior to serving.

Nutrition Information--approximately 115 calories per muffin

* My Flour Mix--

Roasted Nutmeg Cauliflower

Roasted Nutmeg Cauliflower is a fantastic recipe that spices up an everyday vegetable. In this easy side dish from Ellie Krieger, cauliflower is sprinkled with a dash of ground nutmeg prior to roasting. It might sound a tad strange but it brings the perfect hint of sweetness to the roasted cauliflower.

Roasted Nutmeg Cauliflower
Gluten Free
Serves 4

1 head cauliflower (about 2 pounds), cut into florets
1 tbsp extra virgin olive oil
1/2 tsp ground nutmeg
1/4 tsp salt

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Place cauliflower florets on baking sheet. Drizzle with olive oil and sprinkle with nutmeg and salt. Use your hands to evenly coat cauliflower in oil and spices.

3. Roast cauliflower 30-35 minutes or until cauliflower is tender and nicely browned.

Nutrition Information-- approximately 85 calories per serving

Wednesday, August 29, 2012

Green Falafels

Green Falafels, inspired by Aarti Seqeuira from Food Network, are a twist on the typical fried falafel. Typically, falafels are made with chickpeas but in this recipe they are replaced with green peas (hence the name) and baked to crispy perfection. The falafels end up looking slightly strange but are absolutely delicious. If you don't want to grind the spices yourself, you could substitute with ground spices, however, the freshly toasted seeds add a ton of flavor.

Green Falafels
Gluten Free
Serves Four

1/2 tsp. fennel seeds
1/2 tsp. coriander seeds
3/4 cup fresh parsley
2 cups frozen peas, thawed and drained
1 shallot, peeled and finely chopped
1 garlic clove, minced
1/2 cup gluten free flour mix
1/2 cup cherry tomatoes, halved
Sea Salt

Yogurt Sauce:
1 cup plain nonfat Greek yogurt
1/2 cup fresh parsley, finely chopped
Sea Salt

Optional-- Gluten Free Pitas/Tortillas

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray .

2. Place a small skillet over medium low heat. Add the fennel and coriander seeds, and toast for 2 minutes or until fragrant, and slightly darker in color. Stir seeds constantly while toasting.

3. Remove seeds from pan and use a mortar and pestle or spice grinder to grind the seeds.

4. Place the ground spices, fresh parsley, peas, shallot, garlic, and salt into a food processor. Pulse until mixture begins to puree and hold together but is still slightly chunky.

5. Transfer puree to a large bowl and stir in the flour.

6. Form mixture into golf-ball sized patties and place on prepared baking sheet (you should have about 12 patties). Bake in the oven until falafels are beginning to crisp and turn golden brown, 15-20 minutes.

7. While the falafels are baking, make the yogurt sauce by stirring together the yogurt, finely chopped parsley leaves and a generous pinch of sea salt in a small mixing bowl.

8. Allow falafels to cool slightly before serving. Top with yogurt sauce, and tomatoes and enjoy on their own or stuffed into a pita.

Nutrition Information--approximately 135 calories per serving (1/4 of the patties; not including tortilla/pita)

Monday, August 27, 2012

Fisherman's Stew

No matter what season it is, it's always a good time to make a simple but flavorful seafood stew. Fisherman's Stew was adapted from a recipe by Rachael Ray and utilizes the food processor to make prep work quick and simple. Herbs and vegetables are pulsed into a vibrant paste that adds complexity to the stew without a ton of effort. Don't be afraid of using anchovies- they add a unique and delicious taste to the stew and melt away so no one will know they are there.

Fisherman's Stew
Gluten Free
Serves Three

Seafood Base:
1 shallot, peeled and coarsely chopped
1/2 jalapeño, chopped
2 tsp lemon zest
1 garlic clove, minced
1/4 cup fresh parsley
1 tbsp fresh thyme leaves
Soup Base:
3 anchovy filets
1/4 of a fennel bulb, finely chopped
1/2 lb red potatoes, cut into small chunks
1/2 red bell pepper, finely chopped
1 tbsp tomato paste
1 1/3 cups low sodium chicken broth
1 (14.5 oz) can diced tomatoes
1/2 lb cod, cut into chunks
1/2 lb shrimp, peeled and deveined
Fresh parsley, chopped (chopped)

1. Place all ingredients for seafood base in a food processor and pulse until a paste forms. Set aside.

2. Spray a large pot or dutch oven liberally with nonstick spray and heat to medium.

3. Add the anchovies and cook, stirring often, until melted. Add the seafood base and continue to cook 3-4 minutes or until vegetables are beginning to soften.

4. Add fennel, potatoes, and red pepper. Cover the pot and sweat the vegetables for 4-5 minutes, stirring occasionally.

5. Add the chicken broth to deglaze the pot. Add the the tomatoes and bring to boil. Simmer 20 minutes, or until liquid has reduced by one third.

6. Nestle the cod and shrimp into the simmering stew and cook for 6-7 minutes or until seafood is cooked through.

7. Divide into stew between three bowls and garnish with fresh parsley.

Nutrition Information-- approximately 255 calories per serving

Thursday, August 23, 2012

Turkey Curry Burger

If you think that all turkey burgers are bland and boring, Turkey Curry Burgers, based on a recipe by Rachael Ray will certainly change your mind. This recipe is bursting with exotic spices and flavors to provide the perfect flavorful burger. You'll never look at turkey burgers the same!

Turkey Curry Burger
Gluten Free
Serves One

2 slices light gluten free sandwich bread
1 tbsp mango or peach chutney*
1 tbsp fresh basil, chopped
A handful of fresh baby spinach
2 tbsp carrots, grated
1/4 inch piece fresh ginger, grated
1 small garlic clove, minced
1 tbsp red bell pepper, finely chopped
1/8 tsp curry powder
1/8 tsp garam masala
3 oz extra lean ground turkey

1. Preheat grill pan to medium high and spray with nonstick spray.

2. Place all burger ingredients except for turkey in a small mixing bowl. Stir until combined then add turkey. Use your hands to thoroughly mix ingredients, ensuring that spices are evenly incorporated. Form mixture into a patty.

3. Place burger on preheated grill pan and grill 4-5 minutes per side, or until cooked through.

4. Toast bread then place burger party on top of one slice. Spread chutney on top of burger and sprinkle with basil. Top with spinach and place remaining slice of bread on top.

Nutrition Information--approximately 215 calories per burger

*I used this peach chutney--

Eggplant Parmenini

If you love eggplant parmesan but don't have time or the desire to make the traditional version, then this dish is the perfect solution. Eggplant Parmenini, a recipe from Hungry Girl, is part panini, part eggplant Parmesan, and wholly delicious. Instead of breading the eggplant, the eggplant placed in between two slices of bread along with marinara sauce and cheese. The resulting panini is gooey, scrumptious and nearly identical to Eggplant Parmesan with much less effort needed.

Eggplant Parmenini
Gluten Free
Serves One

One 3/4-inch-thick eggplant slice (cut widthwise from a wide eggplant), patted dry
Dash salt
Dash black pepper
2 slices gluten free sandwich bread
2 tbsp. low fat marinara sauce (check for gluten)
1/2 tbsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), divided

1. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat on the stove.

2. Season eggplant with salt and pepper. Place eggplant in the pan and cook until softened, about 5 minutes per side. Remove pan from heat and set aside.

3. Place eggplant on the bottom one slice of bread. Evenly spoon and marinara sauce over eggplant. Sprinkle with Parm-style topping.

4. Tear string cheese into pieces and place over the Parm-topped sauce. Place the remaining slice of bread over the string cheese pieces. Evenly spread 1 tsp. butter over the upward-facing side of the bun.

5. Clean pan, if needed. Re-spray with nonstick spray and bring to medium-high heat.

6. Gently place sandwich in the pan with the buttered side down. Carefully spread remaining 1 tsp. butter onto the upward-facing side of the bun.

7.Cook sandwich until outside is toasty and cheese inside has melted, 1 - 2 minutes per side, occasionally pressing down with a spatula.

8. Slice it in half or just bite in!

Nutrition Information-- approximately 235 calories per serving (1 sandwich)

Wednesday, August 22, 2012

Six Layer Eggplant Casserole

It's not exactly the season for a hearty casserole but don't let that deter you from making this delicious eggplant casserole. Six Layer Eggplant Casserole is an amazing vegetarian dish with a Mediterranean flair that is based on a recipe from Vegetarian Times. It's like a cross between lasagna and moussaka with multiple layers of eggplant and marinara sauce. The recipe is slightly long but is certainly not difficult as long as you allow adequate time. Trust me, this casserole is worth the wait.

Six Layer Eggplant Casserole
Gluten Free
Serves Five

1 large eggplant, cut into 1/2 inch thick slices
2 garlic cloves
2 portabello mushrooms, stems removed and diced
1 (14.5 oz) can diced tomatoes, lightly drained
1 (14.5 oz) can crushed tomatoes
1 cup cooked brown rice
3/4 tsp oregano
1/8 tsp allspice
3 tbsp fresh parsley
1/4 cup gluten free bread crumbs
Salt and Pepper

1. Coat a large skillet or grill pan with nonstick spray and place over medium heat. Add the eggplant slices in batches, and cook until lightly browned, 2 to 4 minutes, per side. Respray pan in between batches, if necessary. Place cooked eggplant on a large plate and set aside.

2. Preheat oven to 350 degrees. Coat a 2 qt casserole dish with nonstick spray and set aside.

3. Once all of the eggplant slices are cooked, wipe out large skillet and respray. Set over medium low heat.

4. Add garlic to pan and cook for 30 seconds. Add portobello and cook, stirring occasionally, until golden brown, 5 to 8 minutes.

5. Stir in crushed tomatoes, diced tomatoes, and cooked rice. Add in oregano, allspice and season with salt and pepper.

6. Increase heat to high and bring mixture to boil. Reduce heat to low and cook, stirring occasionally, until sauce is thick and fragrant, about 15 minutes.

7. Remove sauce from heat and stir in fresh parsley.

8. Place one-third of the eggplant slices on the bottom of prepared baking sheet. Spread 1/3 of the sauce on top of eggplant. Repeat twice more for a total of six layers (3 eggplant and 3 sauce) that alternate between eggplant and sauce (top layer should be sauce). Sprinkle top of casserole with bread crumbs.

9. Place casserole in oven and bake until beginning to brown and bubble, 30-32 minutes. Remove from oven and preheat broiler. Spray top of casserole with nonstick spray and place back in oven. Broil until breadcrumbs are browned, 1-2 minutes.

10. Let casserole rest for a few minutes prior to serving.

Nutrition Information--approximately 175 calories per serving

Monday, August 20, 2012

Peanut Butter Chocolate Quinoa Cake

Quinoa flakes are a versatile and tasty ingredient that any gluten free cook should keep on hand. They are often cooked as a hot breakfast cereal** similar to cream of wheat or oatmeal, but quinoa flakes can also be used in other ways such as a flour substitute. Today I decided to utilize quinoa flakes by turning them into a scrumptious dessert. This recipe was inspired by and is embarrassingly easy to prepare. Just stir together all the ingredients, microwave, and you have a fantastic cake that is light, fluffy, and chocolatey.

Peanut Butter Chocolate Quinoa Cake
Gluten Free
Serves 1

1 tbsp peanut butter powder (like the kind by PB2 or FitNutz)*
2-4 tsp water
2 tbsp pumpkin purée
1/4 cup liquid egg substitute, beaten with a fork/whisk until frothy
1/3 cup quinoa flakes (like the kind by ancient harvest)
1 tbsp cocoa powder
2 Truvia packets
1/4 tsp pure vanilla extract
1/8 tsp baking soda

1. Spray a small ramekin or microwave safe bowl (about 16 oz) with nonstick spray.

2. Place the PB powder in a small mixing bowl with 1 Truvia packet. Add 2 tsp of water and mix thoroughly, until combined. Add additional water, if necessary, 1 tsp at a time, until peanut butter-like consistency is reached.

3. Add all remaining ingredients to mixing bowl and mix until fully incorporated. Pour batter into prepared ramekin and smooth the top with a knife.

4. Place in microwave and cook for 1 minute. Check cake for doneness (microwave times vary drastically). You can tell the cake is done when it rises slightly, pulls away from edges of dish, and doesn't feel liquidy in the center. If cake isn't done, continue microwaving in 30 seconds intervals.

4. Allow cake to rest for 1 minute before tipping over onto a plate.
Top with any desired toppings, such as whipped cream.

Nutrition Information-- approximately 205 calories per serving

*You can find peanut butter powder online or in health food stores.

**Bonus Recipe--If you need a quick breakfast, simply microwave 1 part quinoa flakes to 2 parts water along with any desired flavorings (like cinnamon or Truvia) until thick and creamy (1 min to 1m30s). Top with fruit or nuts, if desired. This is also the perfect travel breakfast. Simply place individual portions of quinoa flakes into ziploc bags with any desired dry flavorings (cinnamon, Truvia, protein powder, etc) and all you will need for breakfast is water and a microwave.

Thursday, August 9, 2012

Roasted Potato Salad

Roasted Potato Salad is a new take on the traditional potato salad that was based on a dish by Mario Batali. Instead of the typical hard boiled egg, this version uses a (microwave) fried egg, which provides the perfect creamy contrast to the crispy roasted potatoes. The end result is the perfect mix of different flavors and textures.

Roasted Potato Salad
Gluten Free
Serves One

6 oz red potatoes, cut into chunks
1/2 tsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp dried marjoram
1/2 tsp capers, chopped
1/2 tsp extra virgin olive oil
1/4 cup liquid egg substitute
1/4 tsp parsley
Salt and Pepper

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

2. Place potatoes on baking sheet and spray with nonstick spray. Season with salt and pepper. Transfer potatoes to oven and roast until golden and slightly crisp on the outside, 40-45 minutes. Stir potatoes halfway through cooking.

3. While the potatoes are roasting, prepare the dressing. In a small bowl, combine balsamic, mustard, capers, and a dash of salt and pepper. Whisk in olive oil.

4. When potatoes are almost finished roasting (about 10 minutes left), begin the egg. Spray a cereal bowl with nonstick spray. Pour in egg substitute and season with parsley, salt and pepper.

5. Place egg in microwave and cook 1 minute, or until cooked through and solid in the center. Set aside to cool.

6. Remove potatoes from oven and transfer to serving bowl. Cut egg patty into thin strips and add to potatoes.

7. Pour prepared dressing over entire salad and toss to coat.

Nutrition Information-- approximately 175 calories per serving

Wednesday, August 8, 2012

Turkey Meatballs With Spicy Tomato Sauce

Turkey Meatballs With Spicy Tomato Sauce is a phenomenal dish that's a variation of a recipe by Ellie Kreiger. The scrumptious meatballs are composed of ground turkey (obviously) plus a ton of vegetables that add moisture and flavor. The meatballs are simmered in an amazing tomato sauce that gets a spicy kick from a touch of chipotle. This could quite possible be the best meatballs recipe ever...

Turkey Meatballs With Spicy Tomato Sauce
Gluten Free
Serves Two

1 garlic clove, peeled and minced
1.5 tbsp tomato paste
1 (14.5 oz) can crushed tomatoes
1/2 tsp (or more to taste) canned chipotle in adobo and sauce, finely minced
1 tsp dried oregano
1 bay leaf
2 tbsp fresh basil, chopped
Salt and Pepper
1/4 cup gluten free oats
1/2 cup mushrooms, grated (yes you can grate mushrooms; it's a lot quicker than finely chopping them!)
1/2 cup carrots, finely grated
1/4 cup spinach, finely chopped
1 garlic clove,peeled and minced
2 tbsp grated Parmesan cheese
2 tbsp liquid egg substitute
1/4 lb extra lean ground turkey

1. To make the sauce, spray a medium saucepan with nonstick spray and heat to medium. Add garlic and sauté for 1 minute.

2. Stir in tomato paste, tomatoes, chipotles, oregano, bay leaf, and salt. Bring to a low boil, reduce heat to low, and let sauce simmer while you prepare the meatballs.

3. While the sauce is cooking, prepare the meatballs. Preheat the broiler and line a baking sheet with aluminum foil. Spray with nonstick spray.

4. In a medium bowl, combine oats, mushrooms, carrots, spinach, garlic, and Parmesan until well mixed. Stir in egg substitute.

5. Add the turkey and use your hands to mix meat into other ingredients. Form into 6 golf ball sized meatballs and place on prepared baking sheet.

6. Broil meatballs until browned ad almost cooked through, about 10 minutes.

7. Season the tomato sauce with salt and pepper, to taste. Remove the bay leaf and stir in the fresh basil.

8.Carefully add meatballs to sauce, cover, and cook over low heat for 10 minutes.

9. Serve the meatballs on their own or over your favorite type of noodles (spaghetti squash, miracle noodles, zucchini noodles, etc).

Nutrition Information--approximately 205 calories per serving (3 meatballs plus half of the sauce)

Tuesday, August 7, 2012

Grilled Cheese & Tomato

When you need a satisfying supper in a hurry, there's nothing better than a grilled cheese sandwich. This grilled cheese, adapted from Prevention magazine, has the added bonus of fresh tomato slices.

Grilled Cheese & Tomato
Gluten Free
Serves Four

5 small tomatoes
8 slices gluten free sandwich bread
8 slices fat free cheddar cheese
1 garlic clove, halved

1. Preheat grill pan (or skillet) to medium heat and spritz with olive oil spray.

2. Lightly coat 4 bread slices with olive oil spray and place oil side down on work surface.

3. Halve 1 tomato and rub tops of bread with cut side of tomato. Discard tomato.

4. Slice remaining tomatoes. Divide cheese and tomato slices among rubbed bread, starting and ending with cheese. Top with remaining bread. Lightly coat with olive oil spray.

5. Grill sandwiches, until golden brown on both sides and cheese melts, about 2 minutes per side.

6. Rub tops of bread with cut side of garlic. Halve sandwiches and serve immediately.

Nutrition Information-- approximately 170 calories per sandwich

Black and Blue Pie

Black and Blue Pie, adapted from a Hungry Girl recipe, is the ultimate summer treat. This amazing berry dessert is just as delicious as it is beautiful and even gluten eaters will be impressed when you serve them a slice of this perfect pie.

Black and Blue Pie
Gluten Free
Serves 8

1.5 cups Corn Chex
1/2 cup Cinnamon Chex
3 tbsp Truvia sweetener
1/4 cup unsweetened applesauce
1 tbsp grapeseed oil (or canola oil)
2 tbsp cold water
2/3 cup Truvia sweetener
3 tbsp gluten free cornstarch
1 tsp lemon juice
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup cold water
Heaping 2 cups of blueberries, divided
Heaping 2 cups of blackberries

1. Preheat oven to 350 degrees. Spray a 9 inch pie pan with nonstick spray.

2. To make the crust, place corn Chex and cinnamon Chex in a blender or food processor. Blend cereal into crumbs, then transfer to a medium mixing bowl.

3. Add Truvia, applesauce, oil, and water to mixing bowl. Stir until well combined.

4. Scoop mixture into pie plate and use your hands to press dough onto bottom and sides of pie plate to form the crust.

5. Transfer crust to oven and bake 13-16 minutes, or until firm and slightly crisp.

6. Meanwhile, begin the filling by combining all ingredients except for the berries in a large pot (Truvia, cornstarch, lemon juice, cinnamon, salt).

7. Add water and stir until cornstarch and Truvia begin to dissolve (1-2 minutes).

8. Stir 1.5 cups of the blueberries and all of the blackberries into mixture and place pot over medium heat. Cook, stirring frequently, until berries have softened and begun to burst (11-13 minutes).

9. Stir in remaining blueberries and continue cooking, 2-3 minutes, or until mixture has thickened,

10. Carefully transfer filling to prepared pie crust (fill pie to just below the crust; you may have extra filling). Let pie cool and set at room temperature, about an hour. Refrigerate until chilled, about an hour. Store any leftover pie in the fridge.

Nutrition Information--approximately 98 calories per slice (1/8 of the pie)

Monday, August 6, 2012

Spicy Peach Chutney

Spicy Peach Chutney, from Cooking Light, is a fantastic recipe that takes advantage of seasonal produce and is quite versatile. You can use the chutney to spice up salmon, sandwiches, and everything in between. It's also perfect for make ahead meals since the flavors seem to get better with age.

Spicy Peach Chutney
Gluten Free
Makes about 1 cup

2.5 cups peaches (about 3 medium peaches) peeled and chopped
1/2 of a shallot, finely chopped
1/4 cup brown sugar
1/4 cup apple cider vinegar
1.5 tbsp fresh ginger, peeled and grated
1/4 tsp salt
1/2 of a jalapeño, seeded and minced
1/4 cup fresh parsley, chopped
1 tbsp lime juice

1. Combine peaches, shallot, brown sugar, apple cider vinegar, ginger, and salt in a medium saucepan over high heat.

2. Bring mixture to a boil. Cover, reduce heat to low, and simmer 45 minutes.

3. Stir in jalapeño. Continue cooking chutney, uncovered for 5 minutes. Stir occasionally with a wooden spoon and use the back of spoon to mash any larger pieces.

4. Remove from heat and stir in parsley and lime juice. Transfer to serving bowl and let cool to room temperature prior to serving. (Alternatively, you can transfer to an airtight container and store chutney in the fridge until ready to use. Just let it come to room temperature before eating.)

Nutrition Information-- approximately 15 calories per serving (1 tbsp)

Wednesday, August 1, 2012

Portobello Tofu Stack

The ingredients for the Portobello Tofu Stack may look slightly odd but trust me, the end dish is magnificent. This quick recipe is the perfect appetizer or side dish for any meal and is especially great when tomatoes are in season.

Portobello Tofu Stack
Gluten Free
Serves One

3 oz light firm tofu (like the kind by Mori-Nu)
1/2 tsp Spike seasoning (or substitute with your favorite dried herbs)
1/2 tsp Dijon mustard
1/2 tsp balsamic vinegar
2 tbsp TVP (textured vegetable protein), dry
1 portobello mushroom, cleaned and gills removed
2 fresh tomato slices
1 tsp grated Parmesan cheese

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

2. Place tofu in a small mixing bowl and use a fork to crumble it into small pieces.

3. Stir in spike seasoning, Dijon, balsamic, and TVP. Mix well.

4. Place portobello cap, stem side up, on prepared baking sheet. Scoop in tofu mixture ( you may have to pack it down to fit it all in).

5. Top tofu with tomato slices and sprinkle with Parmesan cheese.

6. Bake 10 minutes or until heated through.

Nutrition Information-- approximately 115 calories per serving