Foodie Blogroll

Tuesday, April 30, 2013

Simple Sunday Vegetable Rice Soup

It might seem like an odd time of year to be posting a soup recipe but in my opinion, soups can be enjoyed year round, especially light and delicious vegetable soups like this recipe. Simple Sunday Vegetable Rice Soup is a tasty broth based soup inspired by the flavors of the Mediterranean that’s filled with fresh herbs, a hint of rice, and flavorful vegetables like artichoke hearts, Brussels sprouts, tomatoes, capers and more. The finished soup tastes filling and comforting without weighing you down.  This is the ideal recipe to have simmering on a lazy, Sunday afternoon when you’re looking for an easy yet yummy meal. To round out the meal, try serving the soup with a fresh salad and some gluten free bread (like Savory Pumpkin Socca, Classic Cornbread, Spinach Biscuits, or Fast Focaccia).

Simple Sunday Vegetable Rice Soup
Gluten Free
Serves Four
Click Here for Printable Recipe

simple sunday veg soup

1/2 teaspoon extra virgin olive oil
1 teaspoon jalapeno, finely minced
1 garlic clove, minced
1/4 cup green bell pepper, chopped
4-5 Brussels sprouts, quartered
1/2 of a medium carrot, chopped
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup cooked brown rice
4 cups low-sodium chicken broth, check for gluten
1 bay leaf
1 teaspoon dried basil
1 teaspoon smoked paprika
3-4 sprigs fresh thyme
2 cups baby spinach
4 canned quartered artichoke heart pieces, chopped
2 teaspoons capers, drained and chopped
1/4 cup fresh parsley, chopped
Salt & Pepper

1. Add olive oil to a large saucepan and bring to medium heat.

2. Stir in jalapeno and garlic; sauté for 30 seconds.

3. Add bell pepper, Brussels sprouts, and carrots to saucepan. Sauté 8-10 minutes, or until vegetables are slightly tender. Season with salt  and pepper.

4. Stir in diced tomatoes, cooked rice, and broth until combined. Add in bay leaf, basil, paprika, and thyme sprigs (leaves will fall off during cooking). Stir to combine, then season with salt and pepper.

5. Raise heat to high and bring soup to boil, stirring occasionally. Reduce heat to low, and partially cover pot with a lid. Let soup simmer, stirring from time to time, at least 15 minutes and up to an hour.

6.  Add in spinach, artichoke hearts, capers and parsley. Cook soup 3-5 minutes more, or until spinach is slightly wilted and vegetables are heated through. Remove thyme stems and bay leaf.

7. Taste for seasoning, then ladle soup into 4 bowls and enjoy!

Nutrition Information--approximately 105 calories per serving (1/4 of the recipe)

Monday, April 29, 2013

Spinach & Oat Flatbread

Spinach & Oat Flatbread is a versatile recipe that creates a thick and pliable gluten free flatbread which is the perfect wrapper for any sort of filling from tacos to wraps. Full of simple and easy to find ingredients that you probably already have on hand, Spinach & Oat Flatbreads are super easy to make and yield an amazingly tasty gluten free bread option. Simply pulse together the batter in a food processor, then cook in a skillet similar to a pancake or crepe. The flatbreads do take a little patience but the trick is be sure to  wait 8-10 minutes before flipping other they might fall apart. The flatbreads are definitely worth the wait though once you see the end result! Feel free to double or triple the recipe to make more than 1 serving or have leftovers to keep in the fridge.

Spinach & Oat Flatbread
Gluten Free
Makes  1 Serving  (Two Small Flatbreads, about 6 inches in diameter)
Click Here for Printable Recipe

spinach flatbread

1/4 cup gluten free rolled oats, like the kind by Bob’s Red Mills
1/4 cup liquid egg substitute
2 tablespoons water
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup packed baby spinach

1. Add oats to a small food processor and pulse until oats are ground to a flour-like consistency.

2. Add egg, water, basil, oregano, salt, and pepper to food processor and pulse until ingredients are combined and a smooth batter is formed.

3. Scoop spinach into food processor and process until it is thoroughly incorporated into batter.

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4. Spray a small 8 inch skillet with nonstick spray and heat to low.

5.  Use a 1/4 measuring cup to measure 1/4 cup of batter and pour into center of pre-heated skillet. Immediately, pick up skillet and swirl it to coat the bottom evenly in batter (similar to making a crepe). Batter should end up in a thin, even layer across skillet surface.

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6. Let flatbread cook, undisturbed, for 7-8 minutes. Then use a thin, narrow spatula to gently scrape edges of flatbread and test the doneness. If flatbread is pliable, holds together, and pulls away easily from skillet, then it is ready to flip. If it seems fragile and tears, let cook 2-3 minutes more prior to flipping.

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7. Let flatbread cook 5-6 minutes more, on the 2nd side, then place on a cooling rack while you make the second flatbread.

8. To make the second flatbread, remove skillet from heat and respray with nonstick spray. Place skillet over low heat and repeat cooking process with remaining 1/4 cup of batter; 8-10 minutes on the 1st side and 5-6 minutes on the 2nd.

9. Once both flatbreads are cooked, you can either use them right away or let cool completely and wrap in aluminum foil. Refrigerate foil-wrapped flatbreads until ready to use, up to 5 days.

Nutrition Information--approximately 58 calories per flatbread

Thursday, April 25, 2013

Stuffed Portabella Sandwich

The Stuffed Portabello Sandwich is hearty and flavorful vegetarian sandwich that’s overflowing with amazing vegetables. For this dish, a roasted portabella mushroom cap is packed a combination of squash, carrots, spinach, spices and much more, then sandwiched between toasted bread for a slightly messy sandwich masterpiece!

Stuffed Portabella Sandwich
Gluten Free
Serves One
Click Here for Printable Recipe

stuffed portabella sandwch

4 ounces butternut squash, peeled, seeded, and cubed (about 3/4 cup of squash cubes)
1/2 of a medium carrot, chopped (cut into pieces about the same size as squash)
1/4 teaspoon garam masala
1 whole portabella mushroom, cleaned, stem and gills removed
2 tablespoons cannellini beans, drained
1/2 cup baby spinach
1 teaspoon balsamic vinegar
1 teaspoon hot sauce, adjust according to taste
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
2 slices light gluten free sandwich bread
2 teaspoons Dijon Mustard
Salt & Pepper

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

2. Place squash and carrots on baking sheet. Spray with a layer of olive oil spray and season with garam masala, salt, and pepper.

3. Roast squash/carrots for 20 minutes, then carefully remove pan from oven.

4. Use a spoon to push vegetables to one side of baking sheet.  Spray mushroom with olive oil spray and season with salt and pepper on both sides. Place cap-side up on baking sheet beside vegetables

5. Return baking sheet to oven, and continue to roast vegetables 12-15 minutes more or until mushroom is tender, and squash/carrots are slightly golden.
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6. Remove vegetables from oven (leave oven on at 400 degrees) and transfer squash/carrots to a mixing bowl. Leave mushroom on baking sheet.

7.  Add beans, spinach, balsamic, hot sauce, and spices (cumin, paprika, thyme, ginger, garlic, salt, and pepper) to mixing bowl with squash mixture. Stir well to combine filling, then taste for seasoning.
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8. Flip mushroom so it is stem side up on baking sheet, then carefully scoop squash filling into mushroom (it’s okay if it’s overflowing). Return stuffed mushroom to oven to heat through until the bread is ready.

9. While the stuffed mushroom is baking, toast gluten free bread. Lay bread slices side by side on a cutting board. Spread Dijon on one slice of bread.

10. Remove stuffed mushroom from oven, then carefully place on Dijon coated bread slice. Drizzle with additional  hot sauce, if desired. Top with remaining bread slice & enjoy!

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Nutrition Information--approximately 230 calories per sandwich

Wednesday, April 24, 2013

Kale & Artichoke Hummus

Kale & Artichoke Hummus is a slight twist on Hungry Girl’s amazing Hummus Recipe , which I make as much as possible. Recently, I had some leftover kale I decided to throw that in the mix as well and see how it turned out.  A quick pulse of the ingredients in the food processor and I was left with a creamy and delicious Kale & Artichoke hummus. The kale adds great flavor and a hint of texture while the artichoke hearts make the hummus extra silky and delicious. You can use this versatile hummus as a sandwich spread, wrap filling, vegetable dip, or in anything else that needs a boost of flavor!

Kale & Artichoke Hummus
Gluten Free
Makes approximately 1 cup
Click Here for Printable Recipe

Kale hummus

1/2 cup canned chickpeas, drained
1/4 cup canned quartered artichoke hearts
1 tablespoon + 1/4 cup low sodium chicken broth or vegetable broth
1 tablespoon nonfat Greek yogurt
1 teaspoon lemon juice
2 garlic cloves, minced
2 teaspoons ground cumin
1.5 teaspoons ground paprika
1 tablespoon Dijon mustard
1.5 cups kale, stems removed and roughly chopped
1/4 cup fresh parsley
Salt & Pepper

1. Add chickpeas to a small food processor and pulse until roughly mashed.

2. Add artichokes, 1 tbsp. of broth, yogurt, lemon juice, garlic, cumin, paprika, and to food processor. Season with salt and pepper, to taste. Pulse until ingredients are combined and mixture is relatively

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3. Add kale, parsley, and remaining 1/4 cup of broth to food processor. Pulse until greens are incorporated into mixture and hummus reaches desired consistency. Taste for seasoning.

4. For maximum flavor, refrigerate hummus prior to serving to let the flavors meld together. Use as a dip, spread, or just enjoy the deliciousness with a spoon!

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Nutrition Information--approximately 12 calories per tablespoons

Tuesday, April 23, 2013

Jollof Rice with Spicy Roasted Tofu

Jollof Rice, a popular dish in West Africa, is a delicious one pot meal of slow-simmered rice,  tomatoes, and spices, similar to a jumbalaya. It has countless variations and depending on the person making it could include almost any sort of protein and  vegetables. My version of jollof rice, with roasted tofu and peas, is based on a recipe I saw in my local newspaper. This perfectly spiced dish is a delightful twist on the typical rice dinner.

Jollof Rice with Spicy Roasted Tofu
Gluten Free
Serves Four
Click Here for Printable Recipe

jollof rice

Jollof Rice:
1 teaspoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon cumin seeds
1/2 of a red bell pepper, chopped
1 tablespoon tomato paste
1 cup diced tomatoes
1 cup brown jasmine or basmati rice
1/2 teaspoon coriander
1/2 teaspoon curry powder
1 teaspoon thyme
4 cups vegetable broth (check for gluten)
1 cup frozen peas, defrosted
Salt & Pepper

Spicy Roasted Tofu:
1 (12 ounce) block light firm tofu, like the kind by Mori Nu
1-2 tablespoons of hot sauce, adjust according to taste
Salt & Pepper

1/4 cup fresh parsley, chopped
Hot sauce, to taste

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

2. Cut tofu block into 4 quarters, then cut each quarter, into 8 cubes. (You should be left with 32 cubes total)

3. Place tofu in a small mixing bowl, then drizzle with hot sauce. Gently stir to coat tofu cubes in hot sauce.

4. Arrange tofu in a single layer on baking sheet. Spritz the tops with a layer of olive oil spray and season with salt and pepper.

5. Roast tofu 12 minutes, then remove from oven and use a small spatula to flip tofu cubes. Spray with another layer of olive oil spray, then return to oven. Roast tofu, 12-15 minutes more or until golden and slightly crisp on the outside.

Jollof Rice-
1. While the tofu is roasting, begin the jollof rice by adding olive oil to a large nonstick skillet and heating to low.

2. Add garlic, ginger and cumin seeds to the skillet and saute for 1 minute.

3. Raise the heat to medium low, then stir in the bell pepper and continue to cook for 4-5 minutes, or until the pepper is slightly tender.

4. Stir in the tomato paste, evenly coating the vegetables in the tomato paste.

5. Add in the diced tomatoes, rice, coriander, curry powder and thyme. Stir to combine, and season with salt and pepper.

6. Stir in vegetable broth, raise heat to high and bring mixture to boil. Reduce heat to low, cover pan,  and simmer 20-25 minutes or until rice is tender and has absorbed the majority of the liquid.

7. Once the rice is tender, stir in peas. Continue to cook for 1-2 minutes more or just until peas are heated through. Taste for seasoning.

To Serve-
1. Divide jollof rice between 4 bowls and top each bowl with roasted tofu (about 8 pieces). Drizzle with hot sauce then garnish with fresh parsley.

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Nutrition Information--approximately 255 calories per serving (1/4 of the recipe)

Monday, April 22, 2013

Springtime Gardener’s Pie

Gardener’s Pie is typically a vegetarian variation  on the meat-filled, mashed potato topped Shepherd’s pie.  While Shepherd’s Pie may be more of a heavy winter meal, this lighter Gardener’s Pie is bursting with fresh spring vegetables and has a bright lemon zest gremolata garnish. For the topping, I wanted to find something different than mashed potatoes that would still be  reminiscent of the original dish, so I created a delicious mash of root vegetables. The resulting pie is the perfect combination of winter and spring vegetables to help get you ready for all the fresh spring produce to come.  If want to try another version of Shepherd’s Pie check out  Petite Root Vegetable Shepherd's Pie  or  Individual Shepherd's Pie.

Springtime Gardener’s Pie
Gluten Free
Serves Two (Makes Two Individual Sized Pies)
Click Here for Printable Recipe

gardeners pie

Roasted Vegetable Topping:
1 teaspoon extra virgin olive oil
3 radishes, chopped
2 ounces parsnip (approximately 1 small parsnip), chopped
1/8 head of cauliflower, broken into small florets
2 ounces turnip root (approximately 1/2 of a medium turnip), chopped
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 cup unsweetened original almond milk
3/4 cup vegetable broth, check for gluten
2 teaspoons Dijon mustard
1/4 teaspoon lemon juice
3/4 teaspoon dried basil
dash of red pepper flakes, to taste
Salt & Pepper, to taste

Spring Vegetable Filling:
1/2 teaspoon extra virgin olive oil
1 garlic clove, minced
11-12 brussels sprouts, quartered
11-12 asparagus spears, cut into 2- inch pieces
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon balsamic vinegar
Salt & Pepper

Gremolata Garnish:
2 tablespoons lemon zest
1/2 teaspoon Fleur De Sel Salt
3 tablespoons fresh parsley, chopped

Special Equipment-- (2) 15 oz. oval ramekins or baking dishes (about 8 inches in diameter)

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

2. Add parsnip, cauliflower, and turnip root to baking sheet. Drizzle with olive oil and season with curry powder, thyme, salt, and pepper. Use your hands to toss vegetables in oil and spices until evenly coated.

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3. Roast vegetables 32-38 minutes, or until very tender, stirring halfway through cooking.

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4. Remove vegetables from oven (leave oven on at 400 degrees) and carefully transfer to a tall mixing bowl. Pour in milk and vegetable broth, then use an immersion to puree topping until smooth (Alternatively, transfer mixture to a food processor/blender and pulse until smooth).

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5. Stir in Dijon, lemon juice, basil, red pepper flakes, salt, and pepper. Taste for seasoning, then set aside.

Spring Vegetable Filling:
1. While the topping is roasting, you can begin the filling. Add olive oil to a large nonstick skillet and heat to medium- low.

2. Add garlic to skillet and saute until fragrant, about 1 minute.

3. Raise heat to medium-high, then add Brussels sprouts to skillet, and spread out into an even layer. Let sprouts cook, undisturbed, until golden on the bottom, 5-7 minutes. Stir, and continue cooking until golden on all sides, 4-6 minutes more.

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4. Stir in asparagus spears, and sauté 2-3 minutes or until asparagus is just slightly tender. Season vegetables with thyme, basil, salt, and pepper. Remove pan from heat and stir in balsamic vinegar.

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Baking & Assembling the Pies:
1. Spray two ramekins or mini-loaf pans with nonstick spray. Add 1/2 of the spring vegetable filling into each ramekin, then scoop half of the root vegetable topping on top. Use a spoon to spread topping into an even layer and sprinkle with a dash of paprika.

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2. Bake pies 15-18 minutes, or until beginning to turn golden on top.

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3. While the pies are baking, prepare the Gremolata Garnish--simply stir together all garnish ingredients in a small bowl until combined. Set aside.

4. Let pies cool for 3-5 minutes, then sprinkle tops evenly with garnish. Enjoy right out of ramekins or transfer to plates, if you prefer.

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Nutrition Information--approximately 162 calories per pie (1/2 of the recipe)

Thursday, April 18, 2013

Eggplant Polpettas

After seeing Eggplant Polpettas being made on  The Chew, I immediately wanted to try my own variation. Traditonal eggplant poplettas are an Italian version of “meatless meatballs” with eggplant, breadcrumbs, and grated cheese being the main ingredients. For my Eggplant Polpettas, I  took some inspiration from Curried Eggplant Burgers and substituted the bread and cheese for lentils and quinoa flakes to create polpettas that are both vegan and gluten free. The easy to make eggplant polpettas, can be served just like  regular meatballs- as a sandwich, over gluten free noodles or even just with marinara sauce.

Eggplant Polpettas
Gluten Free
Make 5 Servings (4 Meatballs per Serving)
Click Here for Printable Recipe

eggplant polpetta

1 whole eggplant (approximately 18-20 ounces)
1 cup cooked lentils, divided
3/4 cup quinoa flakes
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 teaspoon cornstarch
Salt & Pepper, to taste

Optional for Serving-- gluten free bread, gluten free pasta, or any variety of gluten free noodles (spaghetti squash, zucchini, Miracle noodles, etc.)

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. Trim ends off eggplant then cut in half lengthwise.

3.  Place eggplant skin side down on baking sheet and spray flesh with olive oil spray. Season with salt and pepper. Flip eggplant halves over so they are flesh side down on the baking sheet.

4. Roast eggplant halves, until they are very tender and skin is easily pricked with a fork, 28-32 minutes.

5. Remove eggplant from oven (leave oven on at 375 degrees) and let sit for a few minutes until cool enough to handle.

6. Use a large spoon to scoop eggplant flesh out of skin and into the base of a large food processor. Pulse eggplant a few times, until it is relatively smooth.

7. Add 1/2 cup of the lentils to the food processor and pulse until mixture forms a smooth puree.

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8. Scoop eggplant/lentil puree into a large mixing bowl. Add in  remaining ingredients (remaining 1/2 cup of lentils, quinoa flakes, garlic, basil, oregano, red pepper flakes, cornstarch, salt, and pepper) and stir until well combined. Taste for seasoning.

9. Line a large baking sheet with parchment paper. Use a cookie scoop, or spoon to form eggplant mixture into 20 “meatballs” and place on prepared baking sheet.  Spritz tops with of meatballs with a layer of nonstick spray.

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10. Bake eggplant meatballs 15 minutes, then remove from oven and carefully flip (Use your hands to gently reshape meatballs, if necessary). Spritz tops of meatballs with another layer of olive oil spray and return to oven. Continue to bake for  12-15 minutes more or until meatballs are golden and crisp on the outside.

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11. Place 4 meatballs on each plate and serve with any desired noodles or sauces.

Nutrition Information--approximately 110 calories per serving (4 meatballs)

Wednesday, April 17, 2013

Savory Pumpkin Socca

When I saw a recipe for Pumpkin Socca on The Vegan Chickpea, I knew had to try it immediately. After all, my first attempt at making chickpea flatbread ( Zucchini Socca ) turned out amazing. Plus, every recipe tastes better with a little pumpkin puree, thus, I assumed Pumpkin Socca would be fantastic. Luckily, I assumed correctly! Not only, is Savory Pumpkin Socca a delicious flatbread option but the recipe is super easy to make. Simply whisk together all of the ingredients until smooth, pour into a pie plate, and bake- that’s it! You can enjoy the socca on it’s own or top with anything you can imagine from vegetables to hummus . I topped mine with Pesto Chickpea Cauliflower Salad and it was a match made in heaven!

Savory Pumpkin Socca
Gluten Free
Makes 8 Servings
Adapted from Pumpkin Socca with Red Onion & Garlic
Click Here for Printable Recipe
pumpkin socca

1 cup gluten free garbanzo bean flour (like the kind by Bob’s Red Mill)
3/4 cup cold water
1/2 cup pure pumpkin puree
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper, adjust according to taste

1. Preheat oven to 375 degrees. Spray a 9” inch Pyrex pie plate with nonstick spray and set aside.

2. In a medium mixing bowl, whisk together garbanzo bean flour, water, pumpkin,  salt, garlic powder,thyme, and cayenne until it forms a smooth batter with no lumps.

3. Pour batter into prepared pie plate and bake for 24-26 minutes or until socca starts to crack on top and sides of socca begin to pull away from plate.

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4. Let socca cool in the pie plate for 10 minutes and use a knife to gently separate edges of socca from sides. Invert socca onto cooling rack and let cool completely before slicing.

5. Cut socca into 8 slices, top with desired toppings, and enjoy!

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Nutrition Information--approximately 65 calories per slice (1/8 of the recipe)

Tuesday, April 16, 2013

Gluten Free Fudge Brownie Bundt Cake

Fudge Brownie Bundt Cake is a decadent cake that is sinfully chocolately and incredibly fudgy yet also deceptively low in calories. Believe it or not, this miraculous cake is gluten-free, dairy-free, and has no added oil or butter! As odd as it sounds, the secret to the cake’s unbelievably rich flavor is the perfect combination of cocoa powder, pumpkin puree, and applesauce. The petite bundt cake is so moist and fudgy that it doesn’t even need any icing but you could always add whipped cream or ice cream, if you prefer. Prior to baking, the bundt pan is coated with Truvia, which gives the cake a perfectly amazing and surprising  “burnt sugar” crust.  Fudge Brownie Bundt Cake is a great no fuss dessert option since it’s made entirely in one mixing bowl. It’s also ideal as a make ahead dessert since the cake is meant to be served cold straight out the refrigerator!

Fudge Brownie Bundt Cake
Gluten Free
Yield 1 Small Bundt Cake (8 Servings)
Click Here for Printable Recipe

bundt cake

1/2 cup Gluten Free Flour Mix
1 tablespoon + 1 cup granulated Truvia sweetener, divided
3/4 cup + 2 tablespoons Hershey’s Cocoa Powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup liquid egg substitute
3 tablespoons unsweetened applesauce
2 cups pure pumpkin puree, like the kind by Libby’s
2 tablespoon unsweetened vanilla almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon Torani Sugar Free Chocolate Syrup*
Special Equipment:
6-Cup Bundt Pan (about 8 Inches in Diameter--I used this one)
Fresh Fruit, Ice Cream, or Whipped Cream for serving

1. Preheat oven to 350 degrees. Spray bundt pan (approximately  8 inches in diameter) thoroughly with nonstick spray. Use a paper towel to spread coating evenly over sides of pan. Sprinkle in 1 tablespoon of Truvia, then shake pan over your sink to coat all sides in Truvia (like flouring a cake pan). Set aside.
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2. In a large mixing bowl, whisk together all dry ingredients until combined (flour mix, remaining 1 cup of Truvia, cocoa, baking soda, and salt).
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3. Use a large spoon to make a well in the center of the dry ingredients, then pour in all of the wet ingredients (egg, applesauce, pumpkin, milk, vanilla extract, and torani syrup).
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4. Slowly stir mixture, incorporating wet ingredients into the dry ingredients until ingredients are  well combined and a smooth batter is formed.
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5. Scoop batter into prepared pan and smooth the top with the back of your spoon or a spatula.
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6. Transfer cake to oven and bake 45- 48 minutes, or until the top begins to crack and pull away from edges of pan, and a cake tester inserted in center comes out clean.
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7. Remove cake from oven and place on cooling rack. Let cake cool in pan 12-15 minutes, then use a butter knife to carefully loosen the cake from the sides and center ring of the pan. Carefully invert pan onto cooling rack and tap gently to remove cake. Let cake cool completely prior to slicing into 8 pieces.
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8. Wrap cake pieces in aluminum foil and place in a tupperware container, or gallon sized ziploc bag. Refrigerate cake overnight prior to serving, to intensify the chocolate flavor. Serve cake cold, with any desired toppings (ice cream, whipped cream, fresh fruit) or simply enjoy a slice with no toppings!

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9. Leftover cake can be stored in the refrigerator for about a week, or in the freezer for about a month.

Nutrition Information--approximately 88 calories per serving (1/8 of the cake)

* You can find Torani Sugar Free Chocolate syrup in the coffee/tea section of most major grocery stores. You could omit it from the recipe but I highly recommend using it.

Monday, April 15, 2013

Pesto Chickpea Cauliflower Salad

Pesto Chickpea Cauliflower Salad, inspired by a recipe from Keepin It Kind, is a quick and simple salad of roasted vegetables and chickpeas tossed in a vibrant pesto sauce that’s perfect for warm Spring days.  This flavor-packed salad is delicious on it’s own or it makes the perfect topping for Zucchini Socca , toasted bread, and anything else you can imagine.

Pesto Chickpea Cauliflower Salad
Gluten Free
Serves One
Adapted from Pesto Potato Mushroom Chickpea Salad
Click Here for Printable Recipe

chickpea cauliflower salad


1/4 of a medium head of cauliflower, broken into florets
6-7 cremini mushrooms, quartered
2 tablespoons canned chickpeas, drained
Salt and Pepper, to taste

Pesto Sauce:
1/4 cup fresh basil
1/2 cup baby spinach
1 wedge Light Laughing Cow Swiss Cheese, broken into smaller pieces
1/2 teaspoon extra virgin olive oil
2 tablespoons vegetable broth, check for gluten
1/8 teaspoon garlic powder
dash of red pepper flakes, to taste
salt and pepper, to taste

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

2. Place cauliflower and mushrooms on prepared baking sheet. Spray vegetables with a layer of olive oil spray, then season with salt and pepper.

3. Roast vegetables until cauliflower is beginning to turn golden around the edges and mushrooms are tender, 20-25 minutes, stirring halfway through cooking. 

4. While the vegetables are roasting, begin the pesto sauce-- add all of the pesto ingredients to a food processor. Pulse mixture until ingredients are combined and  mixture is smooth.

5. Remove vegetables from oven and scoop into a small mixing bowl. Stir in chickpeas.

6. Pour pesto sauce over roasted vegetables/chickpeas and stir to coat vegetables in sauce. Taste for seasoning. Enjoy salad at room temperature or refrigerate for a chilled salad.

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Nutrition Information--approximately 175 calories per serving (entire recipe)

Thursday, April 11, 2013

Spinach and Egg Stuffed Sweet Potato

Spinach & Egg Stuffed Sweet Potato, inspired by a recipe from Candice Kumai, is a meal  so simple and scrumptious that it deserves to be made on a regular basis. For this versatile meal, a sweet potato is roasted until tender, stuffed with  a flavorful spinach-mushroom saute, and finished with a fried egg on top. Enjoy this healthy and delicious dish for breakfast, lunch, or dinner!

Spinach & Egg Stuffed Sweet Potato
Gluten Free
Serves One
Click Here for Printable Recipe

twice baked sweet potato

1 (6-7 ounce) sweet potato
1/4 teaspoon dried thyme leaves
1/2 teaspoon olive oil
1 garlic clove, minced
4 cremini mushrooms, thinly sliced
1/4 teaspoon dried parsley
2 cups baby spinach
1 egg
1/4 teaspoon fennel seeds
Hot Sauce, to taste
Salt & Pepper, to taste
Fresh Parsley, for garnish

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

2. Scrub the outside of the potato, dry thoroughly, then prick several times with a fork. Place sweet potato on prepared baking sheet and spray all sides with olive oil spray. Season sweet potato skin with thyme, salt and pepper.

3. Transfer baking sheet to oven and roast sweet potato until it is fork tender, 40-45 minutes.

4. While the sweet potato is roasting, begin chopping and prepping the remaining ingredients. Once the potato has been cooking for about 30 minutes, add olive oil to a medium skillet and heat to medium low heat.

5. Add garlic to skillet, and saute until fragrant, about 1 minute. Stir in mushrooms, and cook until softened, 4-5 minutes. Season vegetables with dried parsley, salt, and pepper.

6. Fold spinach into mushroom mixture and saute just until wilted, 2-3 minutes.  Taste for seasoning.

7. Scoop vegetables into a small mixing bowl (leave medium skillet out for cooking egg).

8. Once the potato is finished roasting, remove from oven but leave oven on at 400 degrees. Let sweet potato cool slightly until cool enough to handle.

9.  Use a sharp knife to cut a horizontal slit in the top of the sweet potato. Push out the sides of potato, then use a spoon to scoop out the sweet potato flesh into the mixing bowl with spinach/mushroom mixture.

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10. Stir to combine vegetables with sweet potato. Stir in hot sauce, salt, and pepper, to taste.

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11. Carefully scoop potato/spinach filling back into sweet potato shell and return to foil lined baking sheet. Spray with olive oil spray and place sweet potato back into oven to heat through, 3-5 minutes or until your egg is ready.

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12. To prepare the egg-- Respray medium skillet with nonstick spray and heat to medium- low.  Crack egg into skillet and cook until whites are beginning to set, 4-5 minutes. Flip eggs and continue to cook 2-4 minutes more, or until desired doneness. Season with fennel seeds, salt , and pepper. Remove skillet from heat.

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13. Remove stuffed sweet potato from oven and place on serving plate. Top with fried egg, then drizzle with additional hot sauce, and sprinkle with fresh parsley, if desired.

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 Nutrition Information--approximately 275 calories per serving (entire recipe)