Foodie Blogroll

Thursday, March 28, 2013

Seared Banana French Toast

Seared Banana French Toast with Pumpkin Cinnamon Infused Syrup is a recipe that popped into my head when I saw the adorable "baby bananas" at the grocery store and wanted a dish to highlight them! According to, the baby banana is native to Columbia, and is a sweeter and smaller variety of the traditional banana. For this dish, I sliced the baby bananas in half and seared them to carmelized perfection, which only enhanced their sweetness. The bananas are then placed on top of deliciously golden french toast and drizzled with a pumpkin-cinnamon infused maple syrup to create a decadent breakfast treat!

Seared Banana French Toast with Pumpkin-Cinnamon Infused Syrup
Gluten Free
Serves One
Click Here for Printable Recipe

1/4 cup pumpkin puree
1/4 cup Mrs. Butterworth's sugar-free pancake syrup
1 Truvia packet
3 tablespoons unsweetened vanilla almond milk (or original unsweetened almond milk)
1/4 teaspoon ground nutmeg
1 cinnamon stick

French Toast:
3 tablespoons liquid egg substitute
1 tablespoon unsweetened vanilla almond milk (or original unsweetened almond milk)
1/4 teaspoon cinnamon
1/8 teaspoon vanilla extract
2 slices light gluten free sandwich bread
3 baby bananas, peeled and halved lengthwise into "planks" (about 3-4 ounces once peeled)
1 Truvia packet

1. To prepare the syrup, stir together pumpkin, pancake syrup, Truvia, milk, and nutmeg in a small saucepan.   Add in cinnamon stick and bring to a low boil over medium-high heat. Reduce heat to low, and let syrup simmer, stirring occasionally, while you prepare the french toast.

2. In a small bowl (large enough to fit a bread slice), whisk together egg, milk,  cinnamon, and vanilla extract until combined.

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

4. One at a time, dip bread slices in egg mixture, and flip to coat on both sides. Place bread slices on one half of the skillet.

5. Cook french toast 3-4 minutes or until it is golden and starting to crisp on the bottom, then use a spatula to  flip the bread, and cook 2-3 minutes more or until golden on both sides.

6. Once the french toast is cooking on the second side, sprinkle bananas with Truvia and add to other side of the skillet. Cook bananas 1 minute per side, or until golden on both sides.

7. After the bananas and toast are finished cooking, place toast on serving plate and arrange banana slices on top.

8. Remove cinnamon stick from maple syrup then drizzle on top of french toast. Enjoy!

 Nutrition Information--approximately 270 calories per serving (entire recipe)

* NOTE--If you can't find any baby bananas, just use a small-medium sized regular banana. Peel the banana and cut in half lengthwise, then cut each half into thirds, so you still end up with 6 slices of banana. You should have about 3-4 ounces once peeled.

Tuesday, March 26, 2013

Curried Chickpea & Zucchini Hash

Curried Chickpea and Zucchini Hash, adapted from an recipe, is a delicious and simple one skillet meal that's perfect breakfast, lunch or dinner. In this recipe, a  vegetable hash of grated cauliflower, zucchini, spinach and chickpeas provides a tasty base for cooking the egg. The addition of Indian spices, like fennel seeds and curry powder, take this egg dish from ordinary to extraordinary!

Curried Chickpea & Zucchini Hash
Gluten Free
Serves One
Click Here for Printable Recipe

1/4 of a medium head of cauliflower, broken into florets
1 cup baby spinach
1 teaspoon  fresh ginger, grated
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon fennel seeds
1/4 teaspoon cumin
1/4 teaspoon paprika
Dash of chili flakes, to taste
1 teaspoon extra-virgin olive oil
1/4 cup chickpeas
1//2 of a medium zucchini, diced (approximately 1/2 cup once diced)
1 egg
Salt & Pepper

1.  Place cauliflower florets in a food processor and pulse until broken down into small pieces, about the consistency of breadcrumbs.

2. Transfer cauliflower to a small mixing bowl. Add in spinach, ginger, garlic, curry powder, fennel seeds, cumin, paprika, chili flakes, and salt & pepper, to taste. Stir until ingredients are combined.

3. Add olive oil to a small nonstick skillet and heat to medium high. Add in cauliflower mixtures and press into an even layer.

4. Let cauliflower mixture cook, without stirring, until golden and crisp on the bottom, 3-4 minutes.

5. Reduce heat to medium low, then stir in chickpeas and zucchini.

6. Press mixture back into an even layer, then scoop out a small well in the center of the mixture for the egg.

7. Break egg in a small dish, then carefully pour into prepared well. Cover skillet, and cook until eggs are set, 4-6 minutes.

8. Use a wide spatula to transfer hash to plate without breaking egg yolk. Enjoy!

Nutrition Information--approximately 247 calories per serving

**If you like the combination of chickpeas and curry seasonings, then try Creamy Curried Chickpea Stew--

Monday, March 25, 2013

Indian Crepes (Dosa)

Dosa is a delicious, savory Indian crepe made with fermented rice or lentils that is traditionally served with a chutney or masala. After seeing a recipe for Dosa on, I decided to give my sweet crepes* recipe a savory Indian twist and attempt to make my own version. The end result was surprisingly easy to make and quite tasty! While these dosa's might not have all of the authentic ingredients, they do have a few tasty Indian twists and are much quicker to prepare. You can fill the savory crepes with almost anything from roasted potatoes, to sauteed spinach, to any leftover vegetables you might have. If you want to be a little more traditional, try my squash masala recipe. * I filled my crepes with the masala, a touch of hot sauce, and chopped parsley. But hey, the recipe is already very nontraditional, so you might as well fill it with what you like!

Indian Crepes (Dosa)
Gluten Free
Serves One
Click Here for Printable Recipe

1/4 cup liquid egg substitute 
2 tablespoons water
1/4 cup unsweetened original almond milk
2 tablespoons gluten free flour mix**
1/8 teaspoon of salt
1/8 teaspoon garlic powder
1/8 teaspoon chili flakes
1.5 teaspoon grated ginger
1/2 teaspoon cumin seeds
2 tablespoons fresh parsley, chopped + more for garnish
Optional--any desired fillings or accompaniments from vegetables to chutneys to masalas*
Optional--any desired toppings such as additional fresh parsley or hot sauce

1. Add egg substitute, water, milk, flour, salt, garlic powder, and chili flakes to a small food processor or blender. Pulse until a smooth batter is formed. 

2. Transfer batter to a small mixing bowl. Stir in ginger, cumin seeds, and parsley until combined.

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

4. Use a 1/4 measuring cup to measure a scant 1/4 cup of the batter. Pour into preheated skillet and quickly tilt the pan to form an even coating on the bottom of the pan.

5. Cook crepe 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. 

7. Cook for 1 minute more, then transfer to a plate.

8. 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).

9. Scoop any desired fillings into the center of each crepe, then roll up and enjoy!

              Nutrition Information--approximately 100 calories per serving (with no fillings)


*For a sweeter crepes variation, try Cannoli Crepes--

**Here's the flour blend that I always use--

*** I served my dosa with the squash masala, pictured below, --

Thursday, March 21, 2013

Squash Masala

Squash Masala is a simple and spicy side dish that's the perfect accompaniment to any Indian inspired meal. This one skillet dish is based on potato masala recipe from Since I'm not a fan of potatoes, I decided to try the recipe with acorn squash instead and it turned out great. It might not be very authentic but it's certainly delicious!

Squash Masala
Gluten Free
Serves One
Click Here for Printable Recipe

1 teaspoon canola oil
1/2 teaspoon mustard seeds
1 garlic clove, minced
1/2 of a jalapeno, seeded and finely  minced
1 teaspoon curry powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon salt or to taste
1/2 cup vegetable broth, check for gluten
8 ounces acorn squash, peeled, seeded, and diced (about 1.5 cups once diced)

1. Add oil to a small skillet and heat to medium.

2. Stir in mustard seeds , and cook, stirring constantly, until seeds start to crackle, about 1 minute,

3. Reduce heat to medium low, then add in garlic and jalapeno. Saute until garlic is fragrant, about 1 minute.

4. Stir in curry powder, coriander, turmeric, and salt. Add squash and stir until squash is cooked in spices.

5. Add in vegetable broth and stir to combine ingredients. Reduce heat to low, cover skillet, and cook masala until squash is tender, 18-22 minutes. Stir squash every 5-6 minutes during cooking. If mixture seems dry, add a tablespoon or so of water.

6. Scoop masala on plate and enjoy!

Nutrition Information--approximately 150 calories per recipe

Wednesday, March 20, 2013

Creamy Curried Chickpea Stew

Creamy Curried Chickpea Stew, from, is a delightful and hearty stew filled with carrots, tomatoes, rice, and of course, chickpeas. A combination of almond milk and canned coconut milk provide the decadent creaminess to this dish while the curry seasonings bring the spice and added flavor. This easy to throw together stew, is the perfect meal to have simmering on the stove for dinner on a dreary, rainy day. While the stew have a long simmering time, very little work is involved during simmering so the extra flavor is worth the effort! This dish also makes fantastic leftovers.

Creamy Curried Chickpea Stew
Gluten Free
Serves Four

1/2 cup brown rice or about 1.5 cups cooked rice
2 teaspoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh ginger, grated
4 carrots, chopped
1 (14.5 oz) diced tomatoes
1 (14.5 oz) can light coconut milk
1 (14.5 oz) can low sodium chicken broth or vegetable broth (check for gluten)
1 cup unsweetened original  almond milk
1 (14.5 oz) can chickpeas, drained
2 tablespoons curry powder
1 teaspoon ground cumin

1. Cook rice according to direction on bag then set aside. (Skip this step if using cooked rice.)

2. Add olive oil to a large heavy-bottomed pot and heat to medium low. Add garlic and fresh ginger, and saute until fragrant, about 30 seconds.

3. Stir in carrots and saute until they are beginning to soften and brown, 6-8 minutes.

4. Add the tomatoes, coconut milk, chicken broth, and almond to the pot. Stir until combined.

5. Pour in the chickpeas, then stir in the curry powder, cumin, and salt, to taste.

6. Raise heat to high and bring stew to a slow boil, stirring occasionally. Reduce heat to low, and let soup simmer, for about an hour, stirring from time to time.

7. Once soup is done simmering, taste for seasoning, then ladle into 4 bowls and enjoy!

Nutrition Information--approximately 315 calories per serving (1/4 of the recipe)

**If you'd like a quick and tasty gluten free biscuit to serve with your stew, try making a batch of Spinach Biscuits--

Tuesday, March 19, 2013

Spinach Biscuits

What do you do if you find yourself needing a fluffy gluten free biscuit to accompany your meal but not a lot of time to bake?  Don't worry, you can just whip up a batch of these tasty, bite sized spinach biscuits. These amazing almond flour biscuits take minutes to prepare and you probably already have the ingredients on hand. I wanted this recipe to only make a small amount so you wouldn't be left with a ton of leftovers that end up being thrown out, however, you can easily double the recipe.

Spinach Biscuits
Gluten Free
Makes 4  Biscuits
Click Here for Printable Recipe

1/2 cup almond flour
1/4 tsp. baking powder
pinch of granulated Truvia
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/8 tsp. salt
1/8. tsp. freshly ground black pepper
1/2 cup packed baby spinach, chopped
1 tbsp. liquid egg substitute
1.5 tsp. unsweetened orginial almond milk

1. Preheat oven to 375 degrees and line a small baking sheet with parchment paper.

2. In a small mixing bowl, combine almond flour, baking powder, Truvia, thyme, marjoram, salt and pepper. Whisk to combine.

4 Add spinach to mixing bowl and stir until spinach is coated in flour mixture. Set aside.

5. In a a small dish, whisk together egg and milk until combined.

6. Add egg mixture to flour mixture and stir until fully incorporated.

7. Shape dough into 4 small balls, and place on prepared cookie sheet. Use the back of a spoon to flatten dough balls slightly.

8. Bake biscuits for 20-22 minutes or until golden in color.

9. Transfer biscuits to cooling rack and let cool for 5 minutes. Enjoy!

 Nutrition Information--approximately 95 calories per biscuit

Monday, March 18, 2013

Sesame-Soy Eggs & Rice

Sesame-Soy Eggs & Rice, from, is a fantastic dish if you're bored with the usual egg preparations. In this recipe, inspired by a traditional Chinese method of making eggs, the eggs are pan-fried until crispy, then quickly simmered in a flavorful sesame-soy sauce. The eggs are then served over rice, which makes the perfect base to absorb every last drop of the delicious sauce. 

Sesame-Soy Eggs and Rice
Gluten Free
Serves 4
Click Here for Printable Recipe

1 cup white rice
2 tablespoons gluten free soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons rice vinegar
1 tablespoon minced scallion greens
4 teaspoons canola oil
4 large eggs
2 teaspoons black sesame seeds**
1 tablespoon dried basil
1/4 teaspoon ground black pepper

1. Cook the rice according to package directions.

2. While the rice is cooking, whisk together soy sauce, sesame oil, rice vinegar and scallion in a small dish. Set aside.

3. Once rice is finished cooking, cover and keep warm while you prepare the eggs--add canola oil to a  medium nonstick skillet and swirl to coat pan evenly. Heat to pan to medium.

4.  Crack 2 eggs into a small bowl dish, then crack the remaining 2 eggs into a second small dish.

5. Gently pour 2 eggs on one side of the pan and and immediately pour the remaining 2 eggs on the other side. The egg whites will flow together to form one large piece.

6. Sprinkle sesame seeds, basil and pepper over the eggs. Cook until the egg whites are crispy and golden on the bottom and the yolks are firmly set, about 2 minutes.

7.  Use a rubber spatula to cut eggs into 4 equal wedge shaped pieces. Flip each piece with spatula.

8. Continue to cook eggs, until crispy on both sides, 1-2 minutes more.

9. Pour the reserved sauce over the eggs. Simmer for 30 seconds, turning the eggs once to coat both sides with sauce.

10. To serve, place 1/4 of the prepared rice on each plate, top rice with an egg wedge, and drizzle any extra pan sauce over eggs. Enjoy!

**Black sesame seeds can be found in the Asian section of major supermarkets.

Nutrition Information--approximately 289 calories per serving

Thursday, March 14, 2013

Spicy Kale & Goat Cheese Pasta

Spicy Kale & Goat Cheese Pasta is fast and flavorful dish inspired by For this recipe, gluten free Miracle Noodles are tossed with a creamy cheese sauce and delicious sauteed kale, then finished with tangy goat cheese. The flavors all  complement each other wonderfully to create an exciting new twist on a traditional pasta dish.

Spicy Kale & Goat Cheese Pasta
Gluten Free
Serves One
Click Here for Printable Recipe

1 cup grape tomatoes
1/4 teaspoon dried basil
2 teaspoons extra virgin olive oil, divided
1 garlic clove
2 cups kale, stems removed and chopped
1/2 cup low sodium chicken broth
1 tablespoon red wine vinegar
dash of red pepper flakes, to taste
1 package Miracle Noodles
1 wedge Laughing Cow cheese
2 tablespoons white beans, drained and rinsed
1/2 oz crumbled goat cheese (about 1 tbsp.)
salt and pepper
Fresh Basil, chopped, for garnish

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

2. Add grape tomatoes to baking sheet and drizzle with 1 teaspoon of olive oil. Season with basil, salt, and pepper. Stir to coat tomatoes in oil and seasonings.

3. Roast tomatoes until they begin to soften and burst slightly, 14-18 minutes.Stir tomatoes halfway through cooking. Remove tomatoes from oven and set aside until ready to use.

4. While the tomatoes are roasting, begin the kale-- Heat remaining 1 teaspoon of olive over medium low heat in a large skillet. Add garlic and saute until fragrant, about 1 minutes.

5. Add kale and chicken broth to skillet. Stir to mix ingredients, then cover skillet and let steam for 5-6 minutes, or until kale is wilted and tender.

6. Remove lid, and season kale with chili flakes, salt, and pepper, to taste. Stir in red wine vinegar.

7. Drain Miracle Noodles in a strainer, then rinse well under cold water. Dry thoroughly with paper towels and transfer to a medium microwave safe bowl. Use kitchen shears to cut noodles into smaller pieces.

8. Microwave noodles for 1 minute, then stir and season with salt and pepper. Break cheese wedge into pieces and add to noodle bowl along with white beans. Stir to combine ingredients. Cover bowl with a paper towel, and microwave 30-40 seconds more, or until beans are heated through and cheese is slightly melted.

9. Stir noodles until cheese is evenly coating noodles

10. Transfer noodles to serving bowl, then top with sauteed kale and roasted tomatoes. Sprinkle with goat cheese and finally a few sprinkles of fresh basil. Enjoy!

Nutrition Information--approximately 255 calories per serving

Wednesday, March 13, 2013

Crispy Buffalo Tofu Bites

A lot of people seem to find tofu intimidating and aren't quite sure how to prepare it so that it is tasty & delicious. Well, with this foolproof recipe, adapted from, you'll can scrumptious tofu any time you want. Cutting the tofu may seem complicated but once you get the hang of it, it's quite simple.  To achieve the perfect texture and maximum flavor, the tofu cut into cubes, pan seared until crispy and then tossed in a hot buffalo sauce. Try this spicy dish on top of toasted cauliflower rice* for an amazing vegetarian meal.

Crispy Buffalo Tofu Bites
Gluten Free
Serves Two
Click Here for Printable Recipe

1 (12 oz) package lite tofu (like the kind by Mori-Nu)
2 tablespoons Frank's Buffalo Wing Sauce
salt and pepper

Prepping the Tofu:
1.  Open tofu package and drain any excess liquid.

2. Lay tofu block on it's side and make 3 vertical cuts, so you're left with 4 equal pieces.

3. Wrap each piece  in paper towels and press gently to remove any excess liquid. Discard paper towels and place tofu  pieces on a cutting board lined with a couple of paper towels.

4.  Place a few layers of paper towels over each tofu block, then place a heavy plate on top. Press tofu  for about 10 minutes.

5. Cut each of the flat tofu pieces in half again, widthwise. You should end up with 8 tofu pieces.

6. Cut each of the 8 pieces into 8 small, equal cubes, leaving you with 64 tofu pieces. 

Cooking the Tofu:

1. Spray a large nonstick skillet with nonstick spray and bring to medium-high heat.

2. Arrange the tofu pieces in a single layer in skillet. Season with salt and pepper. Let cook, undisturbed, until golden brown on the bottom, 5-7 minutes.

3. Using a small spatula, carefully flip tofu pieces and season the other side with salt and pepper. Let tofu  cook 4-6 minutes more, or until golden on both sides.

4. Pour hot sauce into skillet, and stir gently with spatula, until tofu pieces are coated in hot sauce.

5. Divide tofu bites between 2 plates and enjoy!

Nutrition Information--approximately 75 calories per serving

*Toasted Cauliflower Rice--

Tuesday, March 12, 2013

Toasted Cauliflower Rice

Initially, I made toasted cauliflower rice as part of my Brussels Bowl*, but it was so delicious that I've started making it quite often as a stand alone side dish. The recipe below is the basic version, but you can add spices (like curry powder or cayenne) so that the rice is the perfect complement to any dish you are making. You can also stir in additional vegetables, such as mushrooms or Brussels sprouts to roast with the cauliflower if you want to bulk up the recipe. Just be sure to cut the vegetables into smaller pieces, so they cook in the same amount of time as the cauliflower rice.

Toasted Cauliflower Rice
Gluten Free
Makes approximately 1 cup (depending on size of cauliflower head)
Click Here for Printable Recipe

1/2 of a medium head of cauliflower, broken into florets
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
 Salt & Pepper

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

2. Place cauliflower in the base of a food processor (If you are using a small food processor, you will need to split the cauliflower into two batches).

3. Pulse cauliflower until it breaks down into small "rice" pieces. Scoop cauliflower onto prepared baking sheet and spread into a even layer.

4. Spritz the top of cauliflower "rice" with olive spray and season with thyme, paprika, garlic powder, salt and pepper. Stir to coat cauliflower in spices.

5. Roast 15-17 minutes, or until edges of cauliflower turn crisp and golden. Stir halfway through cooking.

Nutrition Information--approximately 115 calories per serving (entire recipe)


Monday, March 11, 2013

Upside Down Pear Spice Bread

Upside Down Pear Spice Bread is a fantastic quick bread recipe from Delight Gluten Free Magazine, with just a few adaptations on my part. This sweet and flavorful bread, is bursting with flavor thanks to the addition of  fresh pear and numerous spices. The finishing touch of sliced pears on top, adds a hint of elegance to the tasty bread, which makes the perfect breakfast treat, after dinner dessert, or anytime sweet snack!

Upside Down Pear Spice Bread
Gluten Free
Makes 12 Slices
Click Here for Printable Recipe

Pear Topping:
2 teaspoons granulated Truvia
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1/2 of a medium pear

Spice Bread:
1 cup gluten free all purpose flour or flour mix
3/4 cup granulated Truvia
1/8 teaspoon salt
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsweetened vanilla (or plain) almond milk
2 tablespoons liquid egg subsitute
2 tablespoons Mrs. Butterworth's Sugar Free Pancake Syrup
2 tablespoons molasses
1.5 teaspoons canola oil
¼ teaspoon vanilla extract

1. Preheat oven to 325 degrees. Spray a 9"x 5" loaf pan with nonstick spray.

2. In a small bowl, stir together Truvia, lemon juice, and lemon zest for pear topping. Cut 8 thin slices from pear and toss in lemon mixture until coated. Lay pear slices, side by side, in the bottom of loaf pan (You might not need all 8 slices).

3. Finely dice the remainder of pear half and place in a separate small bowl. Set aside.

4. To prepare the bread-- in a large mixing bowl, whisk together dry ingredients until combined-- flour, Truvia, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.

5. In a medium mixing bowl, whisk together wet ingredients-- almond milk, egg, syrup, molasses, oil, and vanilla extract.

6. Pour wet ingredients into dry ingredients and and stir well to combine. Fold in reserved diced pear.

7. Gently pour batter on top of sliced pears in prepared loaf pan. Smooth out the top of batter, then cover pan with aluminum foil.

8. Bake bread for 30 minutes, then remove foil.

9. Continue to bake bread for 40-45 minutes more, or until top feels firm, and toothpick inserted in the center comes out clean.

10. Place loaf pan on wire rack and let cool for 20 minutes.

11. After 20 minutes, carefully run a knife along the edge of pan to loosen bread from side of pan. Gently turn pan over onto a plate, so that pear side is now facing up.

12. Cut into slices, and enjoy!

Nutrition Information--approximately 68 calories per slice

Thursday, March 7, 2013

Quick Gluten Free Breadcrumbs

Since many of my recipes utilize gluten free breadcrumbs, I decided that breadcrumbs deserved their own post. The recipe is written for only one slice of bread but you can double, triple, etc the recipe as necessary. It works just as well with 5 slices of bread as it does with one! The breadcrumbs are perfect for making recipes like the Double Decker Salmon Dijon Burger ( pictured below.

Gluten Free Bread Crumbs
Makes 1/4 Cup
Click Here for Printable Recipe

1 slices light gluten free sandwich bread
Salt & Pepper
Optional--additional seasonings such as basil, or thyme

1. Toast sandwich bread, then tear into chunks and place in a food processor. Season with salt, pepper, and any desired additional seasonings.

2. Pulse mixture until it reaches a breadcrumb consistency. Transfer to an airtight container and store until ready to use. Breadcrumbs will last 2-3 weeks.

Nutrition Information--approximately 12 calories per tablespoon

Wednesday, March 6, 2013

Falafel Burger with Crispy Brussels Sprouts

The Falafel Burger, adapted from,  has all the wonderful flavors of a falafel without being deep fried. The Mediterranean inspired burger, a tasty mixture of chickpeas, spices, and herbs,is simple and foolproof to prepare. The chickpea patty is then topped with spinach and roasted brussels sprouts to form a delectable Falafel creation. If you're looking for another twist on falafels, try this recipe---

Falafel Burger with Crispy Brussels Sprouts
Gluten Free

Crispy Brussels Sprouts:
4-5 Brussels sprouts, quartered
1/4 teaspoon extra virgin olive oil
1/4 teaspoon paprika
Salt & Pepper

5 tablespoons chickpeas, divided
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
3/4 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Dash of cayenne pepper, to taste
1/4 teaspoon lemon juice
1/8 teaspoon baking powder
1 tablespoon gluten free breadcrumbs
Salt & Pepper

Handful of baby spinach
1 tablespoon Dijon Mustard
2 slices light gluten free sandwich bread

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

2.Place Brussels sprouts on baking sheet and drizzle with olive oil.Season with paprika, salt, and pepper. Stir to coat Brussels sprouts in spices.

3. Roast Brussels sprouts until golden and tender, 24-28 minutes, stirring halfway through cooking.
Remove from oven and set aside. (Leave oven at 400 degrees for the burgers).

4. Meanwhile, begin the burgers--Pulse 3 tablespoons of the chickpeas  in a small food processor until smooth. Transfer to a small bowl.

5. Stir in the garlic, parsley, Dijon, cumin, coriander, cayenne pepper, lemon juice, and baking powder until combined. Season with salt and pepper.

6. Fold in the bread crumbs and remaining 2 tablespoons of whole chickpeas. Form mixture into a flat burger patty.

7. Line another baking sheet with aluminum foil and spray with nonstick spray. Place chickpea patties on baking sheet and bake 10-12 minutes or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more or until the other side is golden brown. Remove from the oven.

8. To build the burger, toast the sandwich bread lightly, then spread each piece of bread with Dijon mustard. Place burger on top of one piece, then top with spinach. Mound on Brussels sprouts, top with remaining bread slice, and press down gently. Enjoy!

Nutrition Information--approximately 235 calories per burger

Tuesday, March 5, 2013

Polenta Lasagna with Kale

Polenta Lasagna is a hearty and delicious vegetarian meal, slightly adapted from a  Clean Eating Magazine recipe. The nontraditional lasagna is filled with layers of polenta, kale, and black eyed peas for a simple yet delightful entree.

Polenta Lasagna With Kale
Gluten Free
Makes 4 Large Servings
Printable Version 


1 tbsp extra-virgin olive oil
2 garlic cloves, minced
5 cups kale, chopped (use pre-bagged  and chopped kale to save a little time)
1/4 cup low sodium chicken broth
1 cup canned black eyed peas, drained
1/4 tsp. dried basil
1 tbsp. red wine vinegar.
Salt & Pepper

2.5 cups low sodium chicken broth
1/2 cup unsweetened original almond milk
1 cup gluten free polenta (like the kind by Bob's Red Mill)
1 tbsp. fresh tarragon, finely chopped
1/2 tsp. dried basil
Salt & Pepper
Fresh Parsley, for garnish, optional

1. Preheat oven to 350 degrees. Spray a 9" inch square Pyrex dish with non stick spray.

2. To prepare the filling, add olive oil to a large saucepan and heat to low. Add garlic and saute for 30 seconds or until fragrant.

3. Raise heat to medium. Slowly fold in half of the kale and stir for 30 seconds or until it begins to cook down. Fold in remaining kale and pour in chicken broth.

4. Continue to cook kale for 4-6 minutes or until it is tender and beginning to wilt. Stir in black eyed peas.

5. Season kale with basil, salt, and pepper. Remove pan from heat and stir in red wine vinegar. Set aside while you prepare the crust.

6. To prepare the crust, place broth and milk in a medium saucepan and bring to a low boil, stirring occasionally.

7.  Pour polenta into saucepan in a steady stream, whisking constantly. Cook polenta, whisking almost constantly, until it begins to thicken, 8-10 minutes.

8. Season with tarragon, basil, salt and pepper.

9. To assemble the pie, spread half of the polenta mixture in an even layer on the bottom of prepared Pyrex dish.

10. Carefully scoop kale/pea mixture on top of polenta and smooth out. Top kale layer with remaining polenta and spread into an even layer.

11. Bake polenta pie for 35-40 minutes or it until is beginning to turn golden brown on top. Let cool for 5 minutes. Top with fresh parsley, cut into quarters, and enjoy!

**Make Ahead Option-- Prepare pie as directed through Step #9, cover dish with aluminum foil and refrigerate up to 24 hours. Once ready to prepare, let sit at room temperature for about 10 minutes. Bake as directed at 350 degrees, for 40-45 minutes or until heated through & golden brown.

Nutrition Information--approximately 252 calories per serving