Foodie Blogroll

Thursday, January 31, 2013

Provencal Lentil Tacos with Roasted Vegetable Salsa

Looking for something unique to fill your homemade tortillas? Try this amazing lentil taco recipe inspired by For these vegetarian tacos, cooked lentils are simmered with a flavorful spice blend to make a hearty and delicious fillings.  To finish the tacos, the lentils are topped with a tasty roasted vegetable salsa and fresh arugula.

Provencal Lentil Tacos with Roasted Vegetable Salsa
Gluten Free
Serves One (2 Tacos)
Click Here for Printable Recipe


Roasted Vegetable Salsa:
1/4 red bell pepper, chopped into 3/4 inch pieces
1/4 green bell pepper, chopped into 3/4 inch pieces
4-6 cremini mushrooms, quartered
1 tbsp. balsamic vinegar
Salt & Pepper

1/4 tsp. marjoram
1/2 tsp. paprika
1/4 tsp. cumin
1/8 tsp. coriander
1/8 tsp. salt
1/8 tsp. pepper
1 small garlic clove, minced
3/4 cup cooked lentils*
1 tsp. tomato paste
1/2 tsp. hot sauce
1/2 cup low-sodium chicken broth
1 tbsp. fresh parsley, chopped

2 (6 inch) corn tortillas**
Handful of Fresh Arugula, Chopped
Fresh Parsley to Garnish, Chopped

To Make the Salsa:
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Place vegetables on baking sheet and spray with additional nonstick spray. Season with salt and pepper.

3. Roast vegetables until beginning to brown, 25-30 minutes, stirring halfway through.

4. Remove vegetables from oven and transfer to a bowl. Drizzle in balsamic vinegar and toss to coat vegetables.

To Make the Filling:

1. While the vegetables are roasting, you can begin preparing the lentil filling.

2. In a small dish, stir together spices (marjoram, paprika, cumin, coriander, salt, and pepper) until combined. Set aside.

3. Spray a small skillet with nonstick spray and heat to low. Saute garlic until fragrant, about 30 seconds.

4. Stir in lentils, 1/4 cup chicken broth, tomato paste, hot sauce, and spices.

5. Raise heat to medium and use the back of spatula to mash lentils slightly. Continue cooking lentils 10-12 minutes, stirring often and continuing to mash lentils until they begin to hold together but still have a little texture (or your desired consistency). Add broth, one tablespoon at a time, as necessary as the lentils absorb the liquid (you may not need all of it).

6. Stir in fresh parsley. Taste for seasoning and adjust, if necessary.

Assembling the Tacos:

1. Scoop about 1/2 of the lentil filling onto each tortilla. Top with roasted vegetable salsa, arugula, and parsley. (You may have leftover toppings). Fold up and enjoy!

Nutrition Information-- approximately 240 calories per recipe (2 Tacos)

* 1/4 cup raw lentils will yield about 3/4 cup cooked. Prepare according to package directions.
** For the best results, use this recipe for homemade tortillas--

Wednesday, January 30, 2013

Curried Kabocha Squash Stew

Kabocha squash can be quite elusive and difficult to find, however, it's worth the extra effort if you can get your hands on one! Kabocha is a type of winter squash, so it's similar to acorn or butternut squash but it's simply better than all of the other varieties-much creamier, sweeter, and tastier. Inspired by a recipe on, I decided to turn my kabocha into a fantastic vegetable stew flavored with tons of spices. Keep your eye out for Kabocha Squash at your local market but if you can't find it, butternut squash would be a suitable substitute for this dish. If you're only cooking for one or two, I would still recommend making the entire recipe since the soup tastes even better the next day!

Curried Kabocha Squash Stew
Gluten Free
Makes 4 Servings
Click Here for Printable Recipe

1/2 of a medium head of cauliflower, broken into florets
1 large kabocha squash (about 26-29 oz), peeled, seeded, and chopped into 1/2 inch pieces
1 tsp. extra virgin olive oil
3/4 tsp. paprika
dash of cayenne, if desired
1 cup unsweetened original almond milk
4 cups vegetable broth
1/2 cup pumpkin puree
1 tsp. curry powder
1/4 tsp. ground ginger
1/2 tsp. dried rosemary
1 tsp. dried thyme
Salt & Pepper
Optional Toppings--additional cayenne, chopped fresh thyme, or crushed walnuts

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

2. Place cauliflower and squash on baking sheet. Drizzle with olive oil, and sprinkle with paprika and cayenne, if using. Season with salt and pepper, then use your hands to toss vegetables until they are evenly coated in the spices and oil.

3. Transfer baking sheet to oven and roast 40-45 minutes, stirring halfway through cooking, or until vegetables are tender and beginning to brown.

4. Remove squash and cauliflower from oven and carefully scoop vegetables into a large pot. Pour in milk and chicken broth.

5. Use an immersion blender to blend soup until smooth. Stir in pumpkin puree, curry powder, ginger, rosemary, and thyme.  Season with salt and pepper.

6. Place pot on stove over high heat and bring to boil, stirring occasionally. Reduce heat to low, and let soup simmer for 10-15 minutes, or until heated through, stirring from time to time (If you have extra time, you can let soup simmer longer as it will only improve the flavor).  Taste for seasoning and add more spice, if necessary.

7. Ladle soup into 4 bowls, sprinkle with any desired toppings and enjoy!

Nutrition Information--approximately 170 calories per serving (1/4 of the recipe, approximately 2 cups of soup)

Tuesday, January 29, 2013

Lean & Green Enchiladas

Lean & Green Enchiladas is a decadently delicious recipe inspired by For this dish, homemade tortillas are coated on both sides with a perfectly tangy salsa verde, prior to being stuffed with roasted squash, sauteed peppers, and cheese. Finally,The rolled tortillas are smothered in more salsa verde and baked until bubbling perfection. These may not be traditional enchiladas but they are certainly scrumptious!

Lean & Green Enchiladas
Gluten Free
Makes One Serving (Two Enchiladas)
Click Here for Printable Recipe

4 oz butternut squash, peeled and diced into small pieces
1/4 of a red bell pepper, finely diced
1/4 of a jalapeno, finely chopped
1 garlic clove, minced
1 wedge Laughing Cow Light Queso Fresco &  Chipotle Cheese Wedge
1 recipe Salsa Verde**
2 homemade corn tortillas*
Salt & Pepper
Optional-Fresh Parsley or Cilantro, and Green Onions for Garnish

Roasting the Squash--

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

2. Place squash on baking sheet and spritz with another layer of nonstick spray. Season with salt and pepper.

3. Place baking sheet in oven and roast squash 30-35 minutes or until lightly golden & tender. Stir halfway through cooking. Transfer to a small bowl. (Roasting the squash can be done ahead of time; store squash, covered,  in the refrigerator until ready to use).

Preparing the Cheese Filling--

1. Spray a small skillet with nonstick spray and bring to medium low heat.

2. Add in the bell pepper, and jalapeno. Saute until the peppers are tender, 4-5 minutes.

3. Add in the garlic and continue to saute 1 minute more, or until garlic is fragrant.

4. Add in cheese wedge and stir until vegetables are coated in cheese. Transfer pepper mixture to a small dish.

Assembling the Enchiladas--

1. Preheat oven to 400 degrees. Spray a small casserole dish with nonstick spray (use a oven safe dish that is large enough to hold 2 rolled up tortillas).

2. Wrap tortillas in damp paper towels and microwave 30 seconds.

3. Place salsa verde in a shallow bowl large enough to fit a tortilla and set beside cutting board along with the bowl of squash and  bowl of pepper filling.

4. Scoop a small amount of salsa verde onto the bottom of casserole dish and spread out in an even layer.

5. Dip one tortilla in salsa verde, coating evenly on both sides with sauce before laying it flat on cutting board. Place about 2 tablespoons of the roasted squash in a narrow line down the center of the tortilla.

6. Top squash with a heaping tablespoonful of pepper filling . (You may end up with extra squash or peppers but don't overfill the tortilla or they will break).

7. Roll up tortilla tightly and place seam side down in prepared baking dish.

8. Repeat with second tortilla, and nestle beside first enchilada in baking dish. Spoon any additional salsa verde on top of enchiladas.

9. Bake enchiladas 18-20 minutes, or until sauce starts to bubble and tortillas are beginning to crisp on the edges. Let cool for 3-5 minutes prior to serving.

10. Garnish with additional herbs, if desired and enjoy!

Nutrition Information--approximately 280 calories per recipe

*Corn Tortillas--

**Salsa Verde--

Thursday, January 24, 2013

Salsa Verde

This quick and tasty Salsa Verde is another great recipe from Isa Chandra Moskowitz. Tomatillos provide a unique and delicious flavor to this versatile sauce that can be used on nearly anything.

Salsa Verde
Gluten Free
Makes approximately 1 cup


1 garlic clove, minced
1/4 of a jalapeno, minced
5-6 tomatillos, husks removed, cleaned &; diced
1/4 tsp. salt
3/4 cup vegetable or chicken broth, check for gluten
2 tsp. lime juice
1/2 cup fresh parsley, loosely packed

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

2. Add in garlic and jalapeno and saute for 2-3 minutes.

3. Add the tomatillos and salt to the skillet and saute until tomatillos begin to soften, about 5 minutes.

4. Stir in broth, and raise heat to high. Bring mixture to boil, then reduce heat to low, and let simmer for 30 minutes, stirring occasionally.

5. Remove pan from heat, and let cool slightly before transferring mixture to a food processor or blender.

6. Add lime juice and parsley to food processor. Blend  until salsa is relatively smooth.

7. If not using right away, transfer salsa to a covered jar or container and store in the refrigerator.

Nutrition Information--approximately 70 calories for entire recipe

Wednesday, January 23, 2013

Eggplant & Black Eyed Pea Curry

Eggplant and black eyed peas may seem like a weird combination but trust me, in this dish they're fantastic together. Eggplant and Black Eyed Pea Curry is  spicy and flavorful curry, from Isa Chandra Moskowitz that makes  the  comfort food for a frigid winter day. The black eyed peas provide a great twist to  traditional curry recipes while the two types of lentils yield the ideal creamy texture. This is one curry dish you will want to make all winter long.

Eggplant & Black Eyed Pea Curry
Gluten Free
Serves 4

1 tsp extra virgin olive oil
2 cloves garlic, minced
2 tsp fresh ginger, minced
3/4 lb eggplant (about 1 small or 1/2 of a large eggplant), peeled and cut into 3/4 inch chunks
2.5 tsp curry powder
1/2 tsp  fennel seed
1/8 tsp. cayenne powder  (adjust according to how desired heat level)
1/4 cup red lentils
1/4 cup brown or green lentils
1/4 cup lightly packed fresh cilantro, chopped (plus extra for garnish)
2.5 cups vegetable broth or low sodium chicken broth, divided
1 (14.5 oz) can black eyed peas, drained
1 tablespoons fresh lemon juice
1 tablespoons tomato paste
Salt & Pepper

1. Preheat a medium pot over medium low heat and drizzle in the olive oil. Add garlic and ginger and saute for for 1 minute.

2. Stir in the eggplant, curry powder, fennel seed, 1/4 tsp salt, 1/8 tsp. pepper and cayenne. Pour in 1/2 cup of the broth and stir curry for  2-3 minutes or until eggplant begins to cook down.

3. Add in both types of lentils, cilantro and remaining 2 cups of vegetable broth. Raise heat to high and bring to boil.

4. Once  boiling, reduce heat to medium low, cover, and let curry simmer for 35-40 minutes, or until lentils are tender and eggplant is soft. Stir from time to time.

5. Add in black eyed peas and tomato paste. Continue to simmer over low heat for 8-10 minutes to let the flavors meld. Stir in lemon juice and taste for seasoning.  

6. Scoop curry into serving bowls and garnish with additional cilanto, if desired.

Nutrition Information--approximately 190 calories per serving

Tuesday, January 22, 2013

Homemade Corn Tortillas

I love making recipes like tacos and enchiladas that use tortillas, however, store bought corn tortillas always seem to be a bit disappointing since they break and fall apart within seconds of filling.  I never even considered making corn tortillas from scratch until I saw a recipe for them on and realized that it was a pretty simple process with only 3 ingredients. Surprisingly  it is also pretty simple to find a gluten free masa harina (the corn flour used in tortillas) since Maseca brand flour is gluten free and is found in most major supermarkets. The first time I made the tortillas, I just used wax paper and a rolling pin to roll them out. The tortillas turned out fantastic (much sturdier than the storebought!) but it was a bit tedious to roll them out by hand. I was afraid that the tortillas would only taste good on the first day but they still tasted phenomenal and worked perfectly a week later! At that point there was no going back and tortilla making was going to become a regular occurrence for me so I decided to buy a tortilla press on Amazon. The press was definitely worth the $12 I spent, since it makes the process a lot easier and the final product looks much more uniform in size. Whether you use a press or not, you will be amazed how much more pliable and tastier, the homemade tortillas are! The first time you try this recipe, it might take a few tries to get the dough right, but the good news is that you can reroll the dough a few times if necessary, so don't get discouraged. Adding a little extra water and re-kneading the dough also fixes many problems!

Homemade Corn Tortillas
Gluten Free
Makes 8 Tortillas
Click Here for Printable Recipe

1 cup gluten free masa harina  (can be found in the Hispanic section of most major grocery stores, Maseca brand is gluten free)
1/2 cup + water
1/4 tsp. salt
Optional Equipment--Tortilla Press

1. In a large mixing bowl, stir together flour, water and salt until a crumbly dough begins to form. Once combined, you should be able to use your hands to knead together dough into a ball. If dough seems too dry, add additional water, 1 tbsp at a time.

2. Use your hands to roll dough into a log shape and then  cut into 8 equal pieces. Cover dough with a damp paper towel to keep moist.

3. Open tortilla press and line with wax paper. Wet your hands and pick up one dough piece. Knead slightly with your hands to make dough pliable, adding a touch more water if dough seems dry. Place dough on tortilla press and cover with another piece of wax paper.  Press down to flatten tortilla. (For the tortilla press I was using, I had to place dough slightly off center or it would spill over the handle. Test out your press and adjust accordingly). Lift up top part of tortilla press, and remove top piece of wax paper.

**No Tortilla Press Variation-- Place tortilla between sheets of wax paper and roll out carefully with a rolling pin until about dough is about 6 inches in diameter,then  remove top piece of wax paper and proceed with instructions..**

4. Heat a small stainless steel skillet over medium high heat (don't add any oil or spray).

5. Use a small spatula to loosen the edges of the tortilla all the way around until the tortilla is loosened from  the bottom piece of wax paper. (If tortilla crumbles, reroll pieces into a ball and knead in additional water, then re-press.)

6. Place tortilla in preheated skillet. Cook 2-3 minutes, then carefully flip with a small spatula. Cook 2 minutes more, or until slightly crisp.

7. Transfer tortilla to cooling rack.

8. Repeat process with remaining 7 dough balls. Once you get accustomed to the process, you can press one tortilla while another is cooking, and it will move much quicker.

9. Once all of the tortillas have cooled completely, layer in an airtight container separated by pieces of wax paper. Tortillas will keep in the refrigerator for up to 1 week. Prior to serving, wrap desired number of tortillas in damp paper towels and microwave 30 seconds to steam them and prevent breaking.

Nutrition Information--approximately 55 calories per tortilla

Homemade Tortillas-- Piled High With Toppings & They Still Don't Break!

Monday, January 21, 2013

Turnip & Carrot Fries

I recently rediscovered my love of Turnip Fries and have been enjoying them quite frequently. I also discovered that the fries taste even better with the addition of carrots.  The sweet carrots make the ideal complement to the turnip root. This is just the basic version of the recipe but you can of course change it up with  additional spices and seasonings.

Turnip & Carrot Fries
Gluten Free
Serves One

1 medium (6-8 oz) turnip root
2 medium carrots, peeled
Salt (Coarse Sea Salt or Fleur De Sel works well)

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

2. Cut turnip root into flat planks then slice into fry shapes.* Cut carrot into fry shapes.

3. Place vegetables on prepared baking sheet. Spray with additional nonstick spray. Season with salt and pepper.

4. Roast vegetables until golden and crisp, 25-30 minutes, stirring halfway through cooking.

Nutrition information--approximately 105 calories per serving

*If you're not sure how to cut the turnips, look at my original post for  turnip fries for pictures--
Note: The original version of turnip fries is slightly more complicated but either way works well. I typically don't put the turnip fries in the salad spinner, or use a pizza stone, etc any more--it does help to make them crispier but of course, also takes longer. You can decide which method you want to use.)

Friday, January 18, 2013

Baked Blueberry French Toast

Baked Blueberry French Toast is one of those recipes that may look simple but is actually quite spectacular! Cubes of bread are smothered in a heavenly pumpkin, maple, cinnamon, topped with tasty blueberries, and baked until perfectly warm and toasty. It's the perfect way to add a little variety to your breakfast routine.

Baked Blueberry French Toast
Gluten Free
Serves One

1/2 cup frozen blueberries
1 tbsp. Mrs. Butterworth's Sugar Free Pancake Syrup*
3 tbsp. unsweetened original Almond Milk
2 tbsp. pumpkin puree
1 tbsp. liquid egg substitute
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
1 Truvia Packet
3 Slices Light Gluten Free Sandwich Bread, cut into cubes
Optional Toppings--additional pancake syrup, whipped cream, additional Truvia

1. Place blueberries in a microwave safe bowl and defrost in the microwave until mostly thawed. Set aside until ready to use (don't discard any liquid that accumulates).

2. Preheat oven to 350 degrees. Spray a small casserole dish or ramekin with nonstick spray.

3. In a small bowl, stir together pancake syrup, almond milk, pumpkin, egg, vanilla, cinnamon, and Truvia until well combined.

4. Gently stir in bread cubes until they are in coated in pumpkin mixture.

5. Transfer to prepared baking dish and sprinkle blueberries (and their juices) on top.

6. Bake French Toast 25-30 minutes, or until bread is golden and crisp, and mixture is set in the center.

7. Top with any desired toppings and enjoy!

Nutrition Information-- Approximately 215 calories per serving (entire recipe)

* This is by far the best sugar free pancake syrup but it can be difficult to find. I normally have luck at Walmart but if you absolutely cannot find it, you can substitute other brands.

Wednesday, January 16, 2013

Bite Sized Rosemary Biscuits

There don't seem to be  many options for a tasty yet healthy gluten free biscuit that is also simple to make, so I was pleasantly surprised to a recipe on that looked quite promising. I made a few slight variations to the original recipe and ended up with a tender and flavorful biscuit that's makes the perfect accompaniment to any meal.

Bite Sized Rosemary Biscuits
Gluten Free
Makes 14-15 Small Biscuits

1 cup gluten free flour mix
1.5 tsp. baking powder
1/2 tsp. salt.
1/4 tsp. dried thyme
2 sprigs fresh rosemary, finely chopped
1/4 tsp. granulated Truvia
1.5 tsp. grapeseed oil (or canola oil)
3 tbsp. unsweetened applesauce
1/4 cup hot water

1. Preheat oven to 375.  Line a large baking sheet with parchment paper and set aside.

2. In a medium mixing bowl, stir together flour, baking powder, salt, thyme, rosemary, and Truvia  until combined.

3. Add  in remaining ingredients  (oil, applesauce, and hot water) and mix until well combine and a dough begins to form (Add additional hot water if dough seems too dry and crumbly).

4. Use a cookie scoop to scoop out dough onto baking sheet about 1 inch apart (you should end up with 14-15 biscuits).  Press down slightly on the tops of the biscuits.

5. Transfer baking sheet to oven and bake 12-15 minutes or until slightly golden on top.  Let stand on the sheet for 5 minutes. Serve biscuits warm or let cool on cooling rack before transferring to a covered container. When ready to serve biscuits, reheat in the oven or microwave.

Nutrition Information--approximately 40 calories per biscuits

Tuesday, January 15, 2013

Spinach Grilled Cheese

Spinach Grilled Cheese, inspired by a recipe from Giada DiLaurentiis, is like the deluxe version of the traditional grilled cheese sandwich. Spinach and Laughing Cow Cheese Wedges are blended together to form a creamy and decadent spread that is sandwiched between spicy roasted cauliflower. The final sandwich is perfect combination of textures and flavors!

Spinach Grilled Cheese
Gluten Free
Serves Two


1/4 of a medium head of cauliflower, broken into florets
dash of cayenne pepper, to taste
4 Laughing Cow Light Swiss Cheese Wedges
1 (packed) cup baby spinach
2 tsp. Dijon mustard
2 tsp. balsamic vinegar
1/8 tsp. garlic powder
dash of ground nutmeg
4 slices light gluten free sandwich bread
2 tsp. light buttery spread (such as Brummel & Brown)
Salt and Pepper

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

2. Place cauliflower on baking sheet and spray with additional nonstick spray. Season with cayenne, salt and pepper.

3. Roast cauliflower until golden and tender, 35-40 minutes, stirring halfway through cooking.  Remove from oven and set aside.

4. While the cauliflower is roasting, begin the spinach/cheese mixture-- place cheese wedges in a microwave safe dish and microwave 8 seconds or until softened.

5. Transfer cheese wedges to bowl of food processor. Add in spinach, dijon, balsamic, garlic, powder, nutmeg, salt, and pepper. Blend mixture until relatively smooth and blended, stopping to scrape the sides, as necessary. Taste for seasoning.

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

7.  Lay bread slices on a flat surface and spread each slice with 1/4 of the spinach/cheese mixture.

8. Divide the roasted cauliflower between two of the bread slices then top with the remaining bread slices to form two sandwiches.

9. Spread one tsp. of buttery spread on the outside of each sandwich then place in skillet. Cook sandwiches until golden and slightly crisp on the bottom, 2-4 minutes. Use a spatula to flip the sandwiches and continue to cook 2-3 minute more, or until golden on all sides.

10. Cut sandwiches in half diagonally and enjoy!

Nutrition Information--approximately 245 calories per sandwich

Monday, January 14, 2013

Butternut Squash Lasagna

Spicy Sweet Potato has over 300 recipes on it at this point and today's recipe for Butternut Squash Lasagna might just be my favorite! In this dish, thin slices of butternut squash replace gluten filled noodles in to form an amazing variation on traditional lasagna. The tasty squash is topped with a slow simmered marinara sauce and a cheesy vegetable layer to create a flavor packed lasagna  that is perhaps better the original. The instructions may look a little lengthy but if you make the marinara sauce and roast the vegetables ahead of time, the remaining steps take only minutes.

Butternut Squash Lasagna
Gluten Free
Serves 1
Click Here for Printable Recipe

4 thin square slices of butternut squash (about 1 oz each), sliced from the "neck" of the squash (try to slice them so that two slices will fit side by side in your mini loaf pan)
1/4 of a medium head of cauliflower, broken into florets
1/4 tsp. dried basil
1.5 cups (packed) of baby spinach
1 wedge Light Laughing Cow Swiss Cheese
1/4 tsp. oregano
crushed red pepper flakes, to taste
1/2 cup Homemade Marinara Sauce*  or your favorite gluten free store bought marinara sauce
1 tbsp. crumbled goat cheese
salt and pepper

Roasting The Vegetables--

1. Preheat oven to 400 degrees. Line two baking sheets with aluminum foil and spray with nonstick spray.

2. Place butternut squash slices on one baking sheet and cauliflower florets on the other. Spray all vegetables with nonstick spray and season with basil, salt and, pepper (be sure to season both sides of squash slices).

3. Transfer vegetables to oven and roast 8 minutes. Flip butternut squash slices, and roast 7-8 minutes more or until tender and golden around the edges (leaving cauliflower in the oven during this time). Remove squash from the oven and set aside.

4. Stir cauliflower florets, and continue to roast 18-22 minutes more, or until tender and beginning to caramelize. Remove from oven.

5. If making ahead of time, let vegetables cool, then cover and store in the refrigerator until ready to assemble lasagna (can be made up to 3 days ahead of time). If you prefer, you can also roast squash and cauliflower at separate times.

Preparing the Cauliflower & Spinach Layer--

1. Place spinach in a large microwave safe bowl and microwave for 30 seconds. Season with salt and pepper.

2. Stir in roasted cauliflower and microwave 30-35 seconds more or until spinach is wilted and cauliflower is heated through. Add in cheese wedge, oregano, and crushed red pepper. Stir until all ingredients are coated in cheese (microwave for 5 seconds more, if cheese wedge isn't melting). Set aside until you are ready to assemble lasagna.

Assembling the Lasagna--

1. Preheat oven to 375 degrees. Spray a mini loaf pan or mini rectangular casserole dish with nonstick spray. Spoon about 2 tbsp. of marinara onto bottom of pan and spread into an even layer.

2. Place 2 squash slices on top of marinara. Spread half of the spinach mixture on top of the squash.

2. Repeat the layers--

                                                      -2 tbsp of marinara sauce

                                                           -2 squash slices

                                                 -Remaining Spinach Mixture

3. Finish with remaining marinara sauce, then sprinkle goat cheese evenly on top.

4. Bake lasagna for 15-20 minutes, or until heated through and turning golden brown on top.
Let cool for a few minutes prior to serving.

Nutrition Information--approximately 255 calories per serving (entire recipe)

* Homemade Marinara Sauce Recipe--

Sunday, January 13, 2013

Homemade Marinara Sauce

Homemade Marinara Sauce is a basic yet divine recipe from Candice Kumai. The slow simmered sauce may take a little while to make but it really doesn't require much effort besides an occasional stir. Sure, you could use store bought marinara sauce but this delicious homemade version tastes much fresher and brighter.

Homemade Marinara Sauce
Gluten Free
Makes Two Servings (1/2 cup each)

1/2 tsp extra virgin olive oil
2 garlic cloves, minced
1 (14.5) oz can diced tomatoes
1 tbsp fresh basil, chopped
1.5 tsp dried oregano
1 tbsp balsamic vinegar
Dash of sea salt, to taste

1. Heat olive oil in a small saucepan over medium low heat.

2. Add garlic and sauté 2-3 minutes.

3. Stir in tomatoes, basil, and oregano. Raise heat to medium high and bring to a low boil.

4. Reduce heat to low and let sauce simmer approximately 2 hours or until it has thickened and tomatoes have broken down. Stir sauce from time to time while it it simmering.

5. Stir in balsamic vinegar and let sauce simmer for 5 minutes more. Finish with a dash of sea salt.

Nutrition Information-- approximately 65 calories per serving (1/2 of the recipe)