Spinach & Mozzarella Pizza

Here's another amazing toppings combination for the incredible Quinoa Pizza Crust. This version includes the classic combination of tomatoes, spinach, mozzarella, and basil to form a delicious pizza.

Spinach & Mozzarella Pizza
Gluten Free
Serves One
Click Here for Printable Recipe

Ingredients--
1/4 cup crushed tomatoes
1/8 tsp. garlic powder
dash of crushed red pepper
1/4 tsp. dried oregano
Salt & Pepper
1/2 cup baby spinach, chopped
1 oz. fresh mozzarella, thinly sliced
1 tbsp. fresh basil, finely chopped
(1) Quinoa Pizza Crust



1. Prepare Quinoa Crust according to Recipe through step #7.

2. In a small bowl, stir together crushed tomatoes, garlic powder, crushed red pepper, and oregano. Season with salt and pepper.

3. Spread pizza crust evenly with prepared tomato sauce, then top with chopped spinach. Arrange mozzarella strips on top of spinach.

4. Bake pizza according to Quinoa Pizza Crust directions (Step #8), then finish with fresh basil.

Nutrition Information--approximately 230 calories for 1 pizza (entire recipe including crust & toppings)

Spinach & Eggplant Cake Stacks

Spinach & Eggplant Cake Stacks are a unique and delicious way to serve eggplant, that was inspired by Blog.FatFreeVegan.com. I only made a few changes to her brilliant recipe of fluffy and savory eggplant cakes, layered with baby spinach, and fresh marinara sauce to create a scrumptious eggplant stack. This dish has many of the same flavors at the Eggplant Parmesan Stacks* I made a few weeks ago, but with a fun, new twist on the classic Italian ingredients.

Spinach & Eggplant Cake Stacks

Gluten Free

Serves Two
Click Here for Printable Recipe

Ingredients--

1 medium-large eggplant

2 teaspoons extra virgin olive oil

1 cup gluten free marinara sauce (such as Classico Tomato & Basil)

2 garlic cloves

1/4 cup gluten free flour mix

1/2 teaspoon dried basil

1/2  teaspoon oregano

1/2 teaspoon baking powder

1 tablespoon liquid egg substitute

4 cups baby spinach leaves

1/8 teaspoon red chili flakes

2 tablespoons water 

Salt & Pepper

Optional--Fresh Basil, chopped

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with olive oil spray. Cut the stem off the eggplant  then cut in half lengthwise. Drizzle the flesh side of the eggplant with olive oil and season with salt and pepper.

2.  Place the eggplant halves, flesh side down,  on prepared baking sheet. Roast eggplant until soft and completely tender when pricked with a fork, 24-26 minutes. Remove eggplant from oven and let sit until cool enough to handle.

3.While the eggplant is cooling, place marinara sauce in a small saucepan, and bring to a gentle boil. Reduce heat to medium- low, and let simmer, until you're ready to build the stacks. Stir occasionally.

4. Once slightly cool, use a large spoon to scoop the pulp from the eggplant halves into the base of a food processor. Pulse eggplant until fairly smooth.

 5. Add  garlic, flour, basil, oregano, egg, baking powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper to food proceesor. Puree mixture until relatively smooth. 

6. Spray a large nonstick pan with nonstick spray and heat to medium high. 

7. Fill a (1/4) measuring cup about 3/4 of the way full with eggplant batter and pour into skillet. Repeat with remaining batter (you should end up with about 6 cakes). Cook for 3-4 minutes or until cakes seem firm, and are golden on the bottom.

8. Carefully flip cakes and continue to cook until golden on both sides, 2-3 minutes more

9. While the cakes are cooking, place spinach in a large microwave safe bowl with 2 tablespoons of water. Cover bowl, and microwave just until spinach is wilted, about 30-45 seconds. Season with salt, pepper, and chili flakes.

10. To assemble cakes, place one eggplant cake on a serving plate. Top with a spoonful of spinach and a second cake. Add another spoonful of spinach followed by a third cake. Pour about 1/2 of the marinara sauce on top of stack, and garnish with fresh basil, if desired. Repeat with remaining ingredients on a second plate  to create the second serving-- eggplant cake, spinach, 2nd cake, spinach, 3rd cake, marinara, and fresh basil.

* For a more traditional eggplant dish, try the Eggplant Parmesan Stacks--http://spicysweetpotato.blogspot.com/2013/02/eggplant-parmesan-stacks.html

Nutrition Information--approximately 245 calories per serving (1/2 of the recipe)

Acorn Squash, Pear, and White Bean Soup

The recipe for Acorn Squash, Pear, and White Bean Soup is from ThePPK.com, however, since I couldn't find some of the ingredients, I made quite a few adaptions to the original recipe. The final soup is a delightful blend of multiple cultures and flavors that creates an amazing, vibrant soup. The base of the soup, comprised of red pepper, squash, pear, and cannelini beans, is pureed until velvety smooth, then topped with delicious sauteed shiitake mushrooms for a dash of texture.

Acorn Squash, Pear, and White Bean Soup
Gluten Free
Serves Four
Click Here for Printable Recipe

Ingredients--
Squash and Pear Soup--
1/2 teaspoon extra virgin olive oil
1/2 of a red bell pepper, chopped
1 teaspoon fresh ginger, minced
2 garlic clove, minced
1/2 teaspoon marjoram
1/2 teaspoon dried parsley
dash of red pepper flakes
20 ounces acorn squash, (about 1 medium squash), peeled, seeded and cut into cubes
1 medium pear, peeled and chopped
1 cup cannellini beans
3-4 cups vegetable broth
1 teaspoon lime juice
Salt & Pepper

Balsamic Shiitake Mushrooms--
4 oz fresh shiitake mushrooms, sliced in half (about a cup and a half)
1.5 tablespoons balsamic vinegar
Salt & Pepper

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

2. Add the peppers and saute until tender and beginning to brown, 5-8 minutes. Add the ginger and garlic and sauté a minute more.

3. Add in the marjoram, parsley, and red pepper flakes and saute for about 30 seconds. Stir in the acorn squash and pear and cook for another minute, stirring often so that vegetables are coated in spices. Season with salt and pepper.

4. Stir in 3 cups of vegetable broth and raise heat to high.  Bring mixture to boil, stirring often, then reduce heat to low, and let soup simmer for 20-22 minutes or until squash is tender, stirring occasionally.

5. Once squash is tender, use an immersion blender to puree soup until it is smooth. If soup seems too thick, add additional broth, 1/4 cup at a time.

6. Stir in beans, and season with salt and pepper, to taste. Let soup simmer over low heat, stirring occasionally, while you prepare the mushrooms.

7. Preheat a large skillet over medium high heat and spray with nonstick spray. Add the shiitake mushrooms and saute until slightly golden, and soft, 5-7 minutes. Season mushrooms with salt and pepper. Remove pan from heat, and add in balsamic. Stir mushrooms until they are coated in balsamic. Set aside.

8. Stir lime juice into soup, and taste for seasoning.

9. Ladle soup into bowls and top with sautéed mushrooms. Drizzle with additional balsamic vinegar, if desired.

 

Nutrition Information--approximately 160 calories per serving (1/4 of the recipe)

Quinoa Puttanesca

Puttanesca sauce, an intensely flavored sauce of tomatoes, olives, and capers, is the perfect way to liven up an ordinary bowl of quinoa. This idea was actually inspired by Isa Chandra Moskowitz although I ended up adapting a puttanesca sauce recipe from Rachael Ray to serve over the quinoa. This puttanesca might not follow the traditional Italian recipe but it is quite amazing. Roasting the tomatoes first develops a lot of extra flavor without having to simmer the sauce for hours and hours.


Quinoa Puttanesca
Gluten Free
Serves 2
Click Here for Printable Recipe

Ingredients--
Roasted Puttanesca Sauce:
8 plum tomatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon anchovy paste*
1/2 of a jalapeno, seeded and finely chopped
6-8 pitted olives, finely chopped
3 tablespoons capers, drained
1/4 fresh parsley, chopped

Quinoa:
1 cups chicken broth
1/2 teaspoon dried oregano
Salt, to taste
1/2 cup quinoa

1. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil, then arrange a cooling rack on top. Spray with nonstick spray.

2. Place cut tomatoes in a bowl and drizzle with olive oil. Season with marjoram, oregano, salt and pepper, and toss to coat.

3. Arrange tomatoes on baking sheet cut side down. Roast tomatoes 20 minutes, then flip and roast 20-22 minutes more, or until beginning to turn golden.

4. Once cool enough to handle, transfer tomatoes to a cutting board and chop into small pieces.

5. Spray a medium skillet with nonstick spray and heat to medium low. Add garlic, anchovy paste, and jalapeno; saute for 1 minute, or until fragrant.

6. Stir in chopped tomatoes, olives, and capers.. Raise heat to high and bring sauce to a boil, stirring often.

7. Reduce heat to low and let sauce simmer until ready to use, at least 5 minutes, stirring occasionally.

8. While the sauce is simmering, begin the quinoa-- add chicken broth, oregano, and salt to a small saucepan and bring to boil.

9. Stir in quinoa, reduce heat to low, cover, and gently simmer until liquid is absorbed and quinoa is tender, 14-16 minutes. (You can tell the quinoa is finished cooking, when you the kernel has popped open and you can see the germ of the kernel).

10. Scoop quinoa into two bowls, then pour puttanesca sauce on top. Garnish each dish with fresh parsley.

* Anchovy paste is a quick and easy substitute for anchovies when you only need a small amount. You can find it in specialty grocery stores like The Fresh Market. If you can't find any paste, you can 1 teaspoon anchovy paste* with 2 anchovy filet or simply omit from the recipe.

Nutrition Information--approximately 320 calories per serving (1/2 of the recipe)

Petite Root Vegetable Shepherd's Pie

Petite Root Vegetable Shepherd's Pie is an adorable mini sized pie that's packed with perfectly caramelized, roasted vegetables. Adapted from a recipe on Tasty-Yummies.com, this vegetarian shepherd's pie has a tasty filling of cauliflower, squash, and brussels sprouts that's topped with a slightly spicy carrot and turnip root mash. The ingredient list for this recipe is a little long, but the hardest part is just roasting all the vegetables, when can be done ahead of time, if desired.

Petite Root Vegetable Shepherd's Pie
Gluten Free
Serves One
Click Here for Printable Recipe

Ingredients--

Topping:
5 ounces turnip root, peeled and diced
1 medium carrot, peeled and diced
2 teaspoon extra virgin olive oil
dash of ground cayenne, to taste
salt and pepper, to taste
2 tablespoons unsweetened original almond milk
1/4 cup low sodium chicken broth

Filling:
1 cup cauliflower florets (about 1/4 of a small head)
4 oz. butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 3/4 cup)
5-6 brussels sprouts, halved
1.5 teaspoons extra virgin olive oil
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon garlic powder
salt and pepper, to taste
2 tablespoons cannellini beans

Sauce:
1/4 cup  low sodium chicken broth, divided
1 tsp. corn starch
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon fresh rosemary, finely chopped
salt and pepper, to taste

To Prepare the Topping & Filling:
1.  Preheat oven to 400 degrees. Line two baking sheets (make sure to pick two sheets that will fit in the oven at the same time) with aluminum foil and spray with nonstick spray.

2. Place turnip and carrots on  one baking sheet. Toss with 1/2 tsp. of olive oil, cayenne, and salt and pepper until vegetables are evenly coated.

3. Spread out cauliflower, squash, and brussels sprouts on the other baking sheet. Toss with 1.5 tsp. olive oil, thyme, paprika, cumin, garlic powder, salt, and pepper, until vegetables are evenly coated

4. Transfer both baking sheets to oven and roast 15 minutes. Stir all vegetables.

5. Roast 10 minutes more, then remove cauliflower, squash, and brussels sprouts from oven. Leave carrots and turnips in oven for 10-12 minutes more.

6. While the turnip mixture continues to cook, transfer cauliflower mixture to a bowl, stir in cannelini beans, and set aside (This is the filling for the pie).

7. Once carrots and turnips are golden brown and very tender, remove from oven and transfer to a large bowl.

8. Stir in milk and chicken broth. then use an immersion blender to puree vegetables until smooth. (Alternatively, transfer ingredients to a blender and puree until smooth). Taste for seasoning then set aside (This is the topping for the pie).

To Prepare the Sauce:
1. In a small bowl, whisk together 1 tbsp. of chicken broth and the cornstarch. Set aside.

2. In a small saucepan, stir together remaining 3 tbsp. of broth, thyme, marjoram, rosemary, salt and pepper. Bring to a gentle boil over medium-high heat, then reduce heat to medium low and let simmer for 3-5 minutes.

3. Whisk in cornstarch mixture, and continue to cook for 2 minutes, stirring often.

To Bake the Pie:
1. Preheat oven to 375 degrees. Spray a small casserole dish with nonstick spray.

2. Pour filling into casserole dish, then pour sauce over roasted vegetables.Stir to ensure that all of the vegetables are coasted in sauce.

3. Scoop turnip/carrot mash on top of filling, and gently smooth into an even layer.

4. Bake for 25-30 minutes or until pie is bubbling along the edges and golden on top.

5. Let cool for 2-3 minutes, garnish with parsley, and enjoy!

Nutrition Information--approximately 325 calories per serving

Pumpkin Polenta with Spinach and White Beans

Pumpkin Polenta with Spinach & White Beans is a comforting and delicious dish, inspired by a recipe from  Rachael Ray. The addition of pumpkin puree makes the polenta even more creamy than usual. In this dish, the polenta is topped with a simple yet tasty saute of white beans and spinach to create an easy and filling vegetarian meal.


Pumpkin Polenta with Spinach and White Beans
Gluten Free
Serves One
Click Here for Printable Recipe

Ingredients--
1/2 tsp. extra virgin olive
1 garlic cloves, minced
1/4 cup cannellini beans
2. 5 cups baby spniach
Salt and freshly ground pepper
1/8 tsp crushed red pepper flakes, or more to taste
1/8 teaspoon nutmeg
3/4 cup vegetable or chicken broth
1 tablespoon unsweetened almond milk
1/3 cup pure pumpkin puree
1/4 cup gluten free polenta (like the kind by Bob's Red Mills)
1/4 teaspoon dried thyme
1 tablespoon fresh parsley, chopped


1. Add olive oil to medium nonstick skillet and heat to medium low.

2. Add the garlic and saute for 1 minute.

3. Raise heat to medium. Stir in the white beans and spinach and cook until spinach begins to wilt, 2-3 minutes. Season the beans and spinach with salt, pepper, crushed red pepper flakes, and nutmeg. Reduce heat to low and keep vegetables warm until polenta is ready, stirring from time to time.

4. In a small saucepan, bring the vegetable broth and milk to a boil.

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

6. Stir in pumpkin. Continue to cook polenta mixture until pumpkin is heated through and polenta is desired consistency, 2- 5 minutes more, stirring frequently.

7. Season polenta with thyme, salt and pepper, then transfer to serving dish. Top with spinach and beans mixture, and garnish with chopped parsley.

Nutrition Information-- approximately 270 calories per serving

Chickpea Piccata

Chickpea Piccata is a far cry from the traditional Italian dish loaded with food that's fried and full of gluten. This version of piccata, adapted from Isa Chandra Moskowitz, is a much healthier, vegetarian take on the classic and is bursting with fresh vegetables and herbs. The gluten free noodles are cooked in a delicious lemon-caper sauce, tossed with arugula and chickpeas, and finally topped with a perfectly roasted portabello mushroom.

Chickpea Piccata
Gluten Free
Serves 1
Click Here for Printable Recipe

Ingredients--
1 portabello mushroom, stem removed and gills scraped clean
3/4 teaspoon extra virgin olive oil, divided
1 package Miracle Noodles Angel Hair Pasta (Can be found in major grocery stores, health food stores or at Amazon.com)
1 garlic clove, minced
1 cup vegetable broth, check for gluten
A few pinches of freshly ground black pepper
2 teaspoons dried thyme
1/2 cup chickpeas, drained and rinsed
2 tsp. Dijon Mustard
2 tablespoons capers + 1 teaspoon of brine
1.5 tablespoons freshly squeezed lemon juice
2 cups arugula, chopped
2 tablespoons fresh parsley, chopped

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

2. Place portabello on baking sheet and drizzle with 1/4 tsp. extra virgin olive on each side. Season with salt and pepper.

3. Roast portabello until tender, 18- 20 minutes, flipping halfway through cooking.

4. Meanwhile, drain noodles, and dry thoroughly with paper towels. Use kitchen shears to cut up noodles into smaller pieces, then transfer to a microwave safe bowl. Season noodles with salt and pepper. Microwave for 1 minute, then set aside.

5. Add remaining 1/4 tsp of olive oil to a medium skillet and heat to medium low. Sauté the garlic until fragrant, about 30 seconds.

6. Stir in broth, thyme, chickpeas, Dijon, and capers. Turn up the heat to medium high and bring the mixture to a low boil. Reduce heat to medium-low and let the sauce simmer for 4-5 minutes, stirring occasionally.

7. Add in brine from capers, arugula and Miracle Noodles to skillet and cook until arugula is just beginning to wilt, and noodles are coated in sauce, 3-4 minutes.

8. Add in the lemon juice and remove skillet from heat.

9. Transfer noodles and sauce to serving dish. Thinly slice the roasted portobella and place on top of noodles.

                                  

10.Garnish with fresh parsley and enjoy!

Nutrition Information--approximately 245 calories per serving

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks, adapted from a Mario Batali recipe, are a quicker and healthier twist on  the classic fried Eggplant Parmesan dish. In this version, thin rounds of eggplant are layered with marinara sauce, fresh basil, fresh mozzarella, and finished with a sprinkle of toasted gluten free bread crumbs. Simple and scrumptious!

Eggplant Parmesan Stacks
Gluten Free
Serves Three (2 Eggplant Stacks per Person)
Click Here for Printable Recipe

Ingredients--
1 eggplant
2 tablespoons extra virgin olive oil, divided
2 tablespoons gluten free breadcrumbs*
1.5 teaspoons chili flakes
1 teaspoon thyme
1/2 cup fresh basil leaves
1 cup marinara sauce, check for gluten
1/2 of an 8 oz. ball of mozzarella (cut into 12 thin slices)
salt and pepper, to taste


1. Preheat oven to 375 degrees. Line (2) cooking sheets with parchment paper. Slice off the bottom end of eggplant and discard. Starting from the bottom, widest end, slice eggplant into 12 (1 inch) slices. (Save any extra eggplant for another use)

2. Lay out eggplant rounds on cookie sheets in single layers. Season with salt and pepper and then  drizzle with 1 tbsp. of olive oil.

3. Transfer eggplant to oven and roast until tender and cooked completely, about 12-15 minutes.

4. Meanwhile, stir together breadcrumbs, chili flakes, and thyme in a small bowl.

5. Heat a small nonstick skillet over medium heat and add in remaining 1 tbsp. of olive oil.

6. Add bread crumb mixture to skillet and toast until golden brown, 2-3 minutes, stirring often. Remove bread crumbs from skillet and transfer back into small bowl.

7. Remove eggplant from oven and increase oven temperature to 400 degrees. Move all of the eggplant slices onto one cookie sheet and then use the empty sheet to build the eggplant stacks.

8. Begin with a slice of eggplant and layer with 2-3 leaves of basil, top with a couple tablespoons of tomato sauce and finish with a slice of mozzarella. Repeat the ingredients (eggplant slice, basil leaves, marinara,  and mozzarella) to form two layers.

9. Repeat with remaining ingredients to create 6 Eggplant Parmesan stacks, each 2 layers high. Top each stack with a sprinkle of toasted breadcrumb.

9. Place the eggplant stacks back into the oven and bake 4-6 minutes, or until the cheese is melted and the bread crumbs are toasted.

Nutrition Information--approximately 280 calories per serving (2 eggplant stacks)

* To make gluten free breadcrumbs--toast one slice of light gluten free sandwich bread. Let cool slightly, then tear into pieces and place in the bowl of a small food processor. Season bread pieces with 1/4 tsp salt, 1/4 tsp. pepper, and 1/4 tsp dried basil. Pulse bread until crumbs are formed. One piece will yield approximately 1/4 cup of breadcrumbs.

Acorn Squash & Spinach Curry

My obsession with vegetable curries continues with another delightful curry, adapted  from Isa Chandra Moskowitz. The original version used potatoes but I decided to go with flavorful squash instead. Today's curry, filled with sweet acorn squash, velvety spinach, and Indian spice, is the ultimate in creamy and delectable comfort food.  Don't skip the mustard seeds- they add a unique flavor to the dish. Serve the Acorn Squash & Spinach Curry over rice for the perfect meal.

Acorn Squash & Spinach Curry
Gluten Free
Serves Three
Click Here for Printable Recipe

Ingredients--
2 teaspoons vegetable oil
1 tablespoon yellow mustard seeds
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon red pepper flakes
1 can diced tomatoes, lightly drained
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups vegetable broth
2 large acorn squash, peeled, seeded, and chopped (about 2 lbs of cubed squash)
2 (10 oz) packages frozen spinach
1 tablespoon freshly squeezed lime juice
Salt & Pepper, to taste

1. Preheat a large pot over medium heat. Pour in 1 teaspoon of the oil and swirl to coat the bottom of the pot. Add the mustard seeds, then cover pot and wait about 1 minute, until you hear the seeds start to pop. Let the seeds pop for about 30 seconds, with the pot still covered, shaking occasionally to prevent them from burning.

2. Add the other teaspoon of oil to the pot and saute the garlic, ginger, and red pepper flakes for one minute. Add the diced tomatoes and stir to deglaze the pot.  Let tomatoes cook for about 3 minutes, then add curry, cumin, and salt. Stir to mix ingredients

3. Add in the squash and vegetable broth, then turn up the heat to high and bring mixture to boil.  Once boiling, lower the heat to simmer and cook, covered, for 15 minutes. Uncover pot and stir to combine.

4. Add the frozen spinach and mix so that spinach is covered by broth.  Cover and cook for about 8 minutes or until spinach has thawed. Mix well so that spinach is incorporated into curry.

5.  Cook curry, uncovered, for another 8-10 minutes, or until spinach is completely thawed and squash is tender. Stir occasionally while cooking.

6. Stir in the lime juice, and season with salt and pepper, to taste.

Nutrition Information--approximately 140 calories per serving

Kale Fried Rice

Kale Fried Rice, adapted from IowaGirlEats.com, is super simple yet amazing version of fried rice. In this easy recipe, cooked rice, and sauteed kale are combined with a delicious soy sauce than cooked until crispy perfection. I was skeptical of this dish when I saw the short list of ingredients but it really is perfect as is without anything else added in!

Kale Fried Rice
Gluten Free
Serves 2
Click Here for Printable Recipe

Ingredients--
Rice:
1/2 cup brown basmati rice
1 tsp. canola oil
2 garlic cloves
1.5- 2 cups Simply Sauteed Kale*
Optional--sesame seeds

Sauce:
1 tbsp + 1 tsp. mirin (can be found in the Asian section of most supermarkets)
1 tbsp + 1 tsp. gluten free soy sauce
1/2 tsp. sesame oil
1 tsp. sugar free maple syrup

1. Cook rice according to package directions.

2. While rice is cooking, whisk together all sauce ingredients in small bowl and set aside.

3. Once rice is finished cooking, add oil to a large saute pan and heat to medium low. Add garlic and saute constantly for 30 seconds.

4. Raise heat to medium-high and stir in kale. Saute for 2 minutes, or until kale is heated through.

5. Stir in rice and use a spatula to press into a flat layer on the bottom of the pan. Let cook for 2-3 minutes, or until beginning to crisp and turn golden.

6. Using the spatula, flip rice and press into bottom of pan again. Let cook for 2 minutes more or until crisp on both sides.

7. Pour in prepared sauce and stir to combine.

8. Divide rice between two serving plates and garnish with sesame seeds, if desired.

Make Ahead Option--Rice can be cooked up to 3 days in advance, and refrigerated in a tupperware container until ready to use.

Nutrition Information--approximately 290 calories per serving (1/2 of the recipe)

*Simply Sauteed Kale Recipe-- http://spicysweetpotato.blogspot.com/2013/02/simply-sauteed-kale.html

Simply Sauteed Kale

Simply Sauteed Kale is certainly not a groundbreaking recipe but it's so delicious that I had to post the recipe. Not to mention, sauteed kale is a great starting point for a ton of recipes. This version of  kale, based on a recipe from Bobby Flay, is finished with a splash of red wine vinegar which provides the perfect finish to the greens. Buying a bag of chopped kale cuts out a ton of prep work and makes this a super quick side dish.

Simply Sauteed Kale
Serves 4
Gluten Free
Click Here for Printable Recipe

Ingredients--
1 tablespoon of olive oil
2 cloves garlic, minced
1/2 cup vegetable stock
1 (16 oz) bag of chopped kale
Salt and pepper
2 tablespoons red wine vinegar

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

2. Add the garlic and cook until fragrant, about 1 minute.

3. Raise heat to medium- high, then add the stock and kale the pan. Stir to combine.

4. Cover saucepan and let cook for 5 minutes.

5. Remove cover and saute kale until the majority of the liquid has evaporated, 6-8 minutes.

5. Season to taste with salt and pepper. Stir in red wine vinegar.

Nutrition Information--approximately 80 calories per serving (3/4- 1 cup cooked kale)

Mini Hominy Pot Pies

Mini Hominy Pot Pies are Mexican-inspired pot pies filled with a delectable butternut squash, hominy, and kidney bean filling. The pies are topped with  thin tortilla strips that crisp up perfectly during baking.  If you've never used hominy before it's a type of maize (often used in Hispanic recipes) that provides a tasty texture and flavor to the pie filling. You can normally find canned hominy in the Hispanic section of supermarkets but if not, just substitute an equal amount of canned beans. This is a slight modification of a recipe from EatingWell.com. The original recipe is for a full sized pie, but mini pies allow for a smaller serving size and a shorter bake time plus they're just adorable!

Mini Hominy  Pot Pies

Gluten Free 

Makes 4 Mini Pies (Serves Two)
Click Here for Printable Recipe

Ingredients--

Filling: 

2 cloves garlic, minced 

1/2 of a jalapeno pepper, finely minced (seeded if you want less heat)

5-6 oz (about 1 cup) butternut squash, peeled, seeded and diced 

1 tsp. paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

dash of ground cinnamon

dash of ground cloves

3/4 cup crushed tomatoes

1/3 cup vegetable broth or reduced-sodium chicken broth

4 oz (1/2 cup) canned kidney beans

4 oz (1/2 cup) canned yellow or white hominy,

Salt & freshly ground pepper to taste

Topping:

2 teaspoons extra virgin olive oil

2 (6 inch) corn tortillas

1.  Preheat oven to 400°F. Spray (4) mini pie plates with nonstick spray.

2. To make filling: Spray a medium  skillet with nonstick spray and heat over medium low heat. Add garlic and jalapeño and cook, stirring, 1 minute more.

3. Add squash to pan, then stir in spices (paprika, cumin, oregano, cinnamon and cloves). Saute until fragrant and squash is coated in spice mixture, about 30 seconds.

4. Stir in tomatoes and broth, then raise heat to high and bring mixture to a low boil.

5. Reduce heat to medium low and cover pan. Let filling simmer for 8-10 minutes, or until squash is just tender.

6. Add beans and hominy to filling mixture. Taste and season with salt and pepper.

7. Divide filling evenly between the prepared pie plates. Place all 4 pie plates on a rimmed baking sheet and set aside.

8.To make topping: Brush each tortilla both sides with 1 teaspoon of olive oil. Lay tortillas flat and cut into thin strips.

9.  Scatter the tortilla strips between the mini pies.

10. Carefully transfer baking sheet with pies to the oven and bake until the tortillas begin to turn golden brown and the filling starts to bubble, 10-12 minutes.

Nutrition Information--approximately 280 calories per serving (2 Mini Pot Pies)

Butternut, Balsamic & Arugula Pizza- Two Ways

I couldn't post an amazing pizza crust recipe* and not offer some topping suggestions! The following recipes  were initially inspired by a pizza I saw in Clean Eating Magazine. I made the Shaved Butternut Squash, Arugula, and Cheese pizza first and it was phenomenal but of course, not an option for people who are dairy free. Thus, I created the Creamy Squash, Apple & Arugula Pizza which is just relatively similar and quite delicious but cheese-free. The toppings taste superb on the Quinoa Pizza Crust but you could obviously use them on any crust your choose.

Butternut, Balsamic & Arugula Pizza-Two Ways

Directions--

1. Prepare Quinoa Crust according to Recipe* through step 7, then choose one of the following toppings combinations. 

2. Add desired toppings and bake as instructed in recipe.

*Quinoa Pizza Crust--http://spicysweetpotato.blogspot.com/2013/02/quinoa-pizza-crust.html

Option #1

Shaved Butternut Squash, Arugula, and Cheese Pizza

Gluten Free

Makes Toppings for 1 Pizza
Click Here for Printable Recipe

Ingredients-

1 Laughing Cow Light Swiss cheese wedge

2 oz. butternut squash, peeled and thinly shaved (using the neck of the squash will make this easier)

Handful of Fresh Arugula

1 tbsp. balsamic vinegar

Spread cheese wedge evenly on pizza crust. Top with shaved butternut squash, then pile arugula on top. Drizzle with balsamic and bake according to crust instructions (Step #8).

Nutrition Information--approximately 80 calories for toppings (not including crust)

Option #2

Creamy Squash, Apple & Arugula Pizza

Gluten Free

Makes Toppings for 1 Pizza
Click Here for Printable Recipe

Ingredients--

4 oz butternut squash, roasted and pureed**

1/4 of an apple, thinly sliced

Handful of Fresh Arugula

1 tbsp. balsamic vinegar

Spread squash puree evenly over pizza crust. Top with apple slices, then mound arugula on top. Drizzle with balsamic and bake according to crust instructions (Step #8).

Nutrition Information--approximately 82 calories for toppings (not including crust)

** Squash Puree for Option #2-- 

1. Preheat oven to 400 degres. Peel, Seed, & Cube 4 oz. (about 3/4 cup) of butternut squash. 

2. Place on an aluminum foil lined baking sheet and top with a layer of nonstick spray. Season with Salt & Pepper. 

3.Roast until golden, 35-40 minutes, stirring halfway through cooking.

4.Let squash cool slightly then transfer to a blender or food processor and puree until smooth.

Quinoa Pizza Crust

Quinoa Pizza Crust is a slight adaptation of an oat pizza crust** from Hungry Girl that I've made and thoroughly enjoyed several times in the past. This version eliminates the oats which makes it perfect for those who may have oat sensitivities and I actually prefer the version! The super easy and scrumptious crust tastes good with any sort of toppings from traditional to slightly strange. While creating this crust, I also discovered that it's quite convenient to keep a bag of the  crust mix on hand so you can whip up a delicious dinner on short notice.


Quinoa Pizza Crust
Gluten Free
Makes One
Click Here for Printable Recipe

Ingredients--
1/4 cup + 2 tbsp. Corn Chex
2 tbsp. quinoa flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup liquid egg substitute

1. Preheat oven to 400 degrees.  Tear off a square of aluminum foil about 10x10 inches and spray with aluminum foil. Set aside.

2. Place all ingredients EXCEPT for the egg substitute in the bowl of a small food processor or blender (you can try to use a regular food processor, but it might not be a large enough amount to actually blend). Pulse mixture until it is finely ground and the consistency of breadcrumbs.

Note: At this point, you can transfer mixture to a ziploc bag or container and save until you are ready to make pizza. The pizza mix will last up to 2 weeks at toom temperature.

3. Pour crumb mixture into a small mixing bowl. Add in egg substitute and stir until well combined.

4. Spray a small skillet with nonstick spray and bring to medium-high heat.

5. Pour pizza batter into skillet and use the back of a spoon to spread into a flat, even crust that's about 6-7 inches in diameter.

6. Cook crust until golden on the bottom, 3-5 minutes. Use a spatula to flip crust and continue cooking until browned on both sides, 3-4 minutes more.

7. Use your spatula to gently transfer crust to prepared square of aluminum foil. Spread with any desired toppings (sauce, cheese, vegetables, etc).

8. Carefully lift aluminum foil square with crust and place directly on oven rack. Cook pizza 10-11 minutes or until toppings are heated through.

9. Slice and enjoy!

Nutrition Information--approximately 125 calories per serving (1 plain crust with no toppings)

**If you'd like to try the original oat crust pizza, check out these recipes--
http://spicysweetpotato.blogspot.com/2012/04/arugula-pesto-pizza.html
http://spicysweetpotato.blogspot.com/2011/09/cutest-pizza-ever.html

Spinach & Squash Burgers

Of all the veggie burger recipes that I've made, the Spinach & Squash Burger is by far my all-time favorite. The combination of roasted butternut squash, lentils, spinach, and seasonings is simply spectacular. Not to mention, the burger holds it shape with no flours or fillers!

Spinach & Squash Burgers

Gluten Free

Serves One
Click Here for Printable Recipe

Ingredients--

4 oz. butternut squash, peeled, seeded, and cut into cubes (about 3/4 cup)

1/2 tsp. extra virgin olive oil

1/4 cup cooked lentils*

1/2 cup loosely packed baby spinach, chopped

1 tsp. balsamic vinegar

dash of crushed red pepper flakes

1/8 tsp. paprika

1/4 tsp. thyme

1/8 tsp. garlic powder

2 tsp. fresh basil, finely chopped

Handful of Baby Spinach or Arugula, Chopped (For Topping)

1 tsp. Dijon Mustard

2 Slices Light Gluten Free Sandwich Bread

Preparing the Squash--

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

2. Add squash to baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat.

3. Roast squash until golden and very tender, 38-42 minutes, stirring halfway through cooking.

4. Remove squash from oven and let cool slightly. Transfer squash to a food processor and blend until smooth. 

Note: Squash puree can be made ahead- just store in a covered container in the refrigerator, up to 5 days.

Making the Burgers--

1. In a small mixing bowl, stir together squash puree, lentils, spinach, and balsamic vinegar until combined.

2. Stir in crushed red pepper, paprika, thyme, garlic powder, and basil. Season with salt and pepper. Mix until well combined and ingredients are evenly distributed. Taste mixture and adjust seasonings, if necessary.

3. Divide squash mixture in half then use your hands to form it into 2 flat patties. Place burgers in a container lined with wax paper, cover and refrigerate at least 1 hours or up to 4 days.

Cooking the Burgers--

1. Preheat oven to 400 degrees.

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

3. Add burger patties to skillet and cook until golden on the bottom, 2-4 minutes.

4. Use a a spatula to carefully flip burgers, and continue to cook until golden on both sides, 2-3 minutes more.

5. Transfer skillet to oven and bake 10-12 minutes or until burgers are slightly crisp and heated through.

Assembling the Burgers--

1. Toast gluten free bread, then spread each piece of bread with 1/2 tsp. of Dijon Mustard.

2. Place one burger patty on a bread slice and top with a handful of spinach (or arugula). 

3. Place remaining burger patty on top of spinach and top with remaining bread slice (mustard side facing in).

4. Enjoy!

* To cook lentils, simply place in a small saucepan and cover with water. Bring to boil over high heat, then reduce heat to low, cover, and simmer lentils until tender, 20-30 minutes. Drain lentils and measure out 1/4 cup for burgers. (1/4 cup of dry lentils will yield about 3/4 cup cooked. Since you only need 1/4 cup cooked lentils for this recipe, you can save the rest of another use.)

Nutrition Information--approximately 210 Calories Per Burger