Tag Archives: dairy free

Tasty Friday: Gluten Free, Dairy Free, Vegetarian Lasagna

While in Maine last week, I was so stoked to find out that Mike’s mom, Bonnie, has turned to the Nutritarian side! I try not to label the diet things because everyone has their own way and “certain knowledge,” but the word nutritarian covers a lot of basis. It basically means that we will eat anything that gives our body the largest amount of nutrients. This means that a person has to figure out what they don’t tolerate and then what makes them feel incredible.

Anyway, Bonnie is an amazing cook and I was so excited by everything she made for us. Most of it followed my rules so I could afford the random blueberry pie slice and blueberry muffin here or there without feeling like crap.

So on to the recipe! Bonnie adapted this recipe from the amazing post by Dance While You Cook: Kick Ass Lasagna.

VeganLasagna

Continue reading

Advertisements

Tasty Tuesday: Sweet Potato Pancakes

I am a big believer in spending some time on breakfast. One of my favorite things about having a day off or being on vacation is being able to spend time cooking and enjoying breakfast.

A yummy pile of food + a book/newspaper + a good cup of tea or glass of mulled cider + good company = AWESOME MORNING.

This past Sunday, Mike and I enjoyed a new (and now frequent) recipe. I hope to enjoy an equally lovely breakfast every day of this Thanksgiving holiday.

Sweet Potato Pancakes

Ingredients

1 large sweet potato, peeled and chopped small

3 eggs

1/2 cup almond butter (or whatever nut butter you have)

1/2 cup milk (unsweetened almond, coconut, whole milk, whatever…)

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp sea salt

high heat cooking oil (coconut, grape seed, or sesame oil)

Instructions

Boil sweet potatoes until soft when stabbed with a fork. Start heating pan on Medium during this last step. Drain then add sweet potatoes and all other ingredients to blender. Blend until smooth.

After preheating pan for 5-ish minutes, pour two small pancakes at a time. Flip when the centers start bubbling. Cook on other side for 3-5 minutes.

Stack a pile, add a topping (bananas, sautéed apples, raisins, honey, maple syrup, etc.) and ENJOY!

*this recipe was adapted from Sammie Kennedy.

By the way, thanks to everyone that commented on my post yesterday. Recognizing the amazing qualities of the people around you starts to make you more amazing too! If you want to add to the comments, there’s still time! I’ll be reposting them on all Friday.

What are some of your favorite breakfast traditions?

Thursday Recipe: Spaghetti Squash Bolognese

Yesterday I forgot to say Happy Halloween, so….HAPPY HALLOWEEN! I hope you all got lots of awesomely dressed trick-or-treaters. We got one (Darth Vader) and he looked very confused when we gave him dried fruit leathers. Haha.

Also, today I am on my way to my first ever business trip! Me and the three coworkers are headed down to Orlando, FL for 4 days for a conference on health, wellness, and leadership. I’m actually kind of excited 🙂

On a totally different note, here’s the post for today:

This recipe is grain-free, sugar-free, and dairy-free. Sounds disgusting right? WRONG. I had heard rumor of the awesomeness of Spaghetti Squash but this was my first experiment with the pretty yellow gourd. I decided, since it’s already in the name, to make Spaghetti and sub the noodles for squash.

Mike and I were a little wary but jeez it’s good! A little time-consuming because the squash has to be cooked for a while but other than that it’s super easy.

Ingredients (makes 3 servings):

1 spaghetti squash

1 can crushed tomatoes/tomato sauce

1 lb ground beef (grass-fed) or organic ground turkey/chicken

2 cloves garlic

2 Tbsp butter

salt and pepper

Instructions:

Cut the squash in half and cook at 450°F (230°C)  for 45 minutes. While it’s cooking, simmer the tomato sauce, beef/poultry, and garlic.

When the squash is slightly brown, take it out and go at it with a fork! It’s easier than it looks, I promise.

Mix the noodled squash with the butter, salt, and pepper.

Top with the cooked sauce and enjoy!

It’s a great evening meal because it doesn’t spike your insulin levels like normal pasta does. Keep those sugar and carb levels down before bed!

Smile, it’s almost Friday 🙂

Thursday Recipe: Sugar, Gluten, and Dairy Free Chocolate Macaroons

Macaroons are one of the most deliciously allowable foods for those of us that are gluten, dairy, and sugar challenged. I have yet to really explain to you all why I try to be sugar-free but you’ll just have to trust me on this one, sugar is really not good for you. You can substitute Stevia or Xylitol for sugar but sometimes it can taste a bit wonky. In this recipe, it just works!

So I made these macaroons and they are so flippin’ delicious. There are a few more steps than I’m used to but SO worth the brain power.

Chocolate Covered Macaroons

Cookie Ingredients:

4-5 egg whites

14 oz of unsweetened coconut, shredded

2 Tbsp butter, melted

Xylitol or Stevia to taste

Chocolate Ingredients (this chocolate covering is optional):

3 squares unsweetened chocolate

2 Tbsp coconut oil

2 Tbsp butter, melted

Xylitol or Stevia to taste

Instructions:

^ Beat egg whites until frothy.

^ Stir in coconut, butter, and sweetener.

Roll into tablespoon sized balls and drop onto greased baking sheet. Bake at 350°F for 12 minutes. Cool in fridge until firm.

The chocolate is optional but SO good, just do it:

^ Melt chocolate, coconut oil, and butter together. Add sweetener. Dip macaroons in chocolate. Cool on wax paper. Keep refrigerated.

Like an idiot, I got so excited to eat these babies that I didn’t take an after picture. DOH! But you can imagine how pretty AND tasty they were. And so easy to make. Try it, you will amaze yourself.

Does anyone have plans for a nice meal this weekend?

Who are you gonna smile at today?

Sunday Recipe: Carolyn’s Squash Bowl

My friend and fellow blogger posted this recipe on Friday and I made my own version that night for dinner. Here is her original post. She is an incredibly healthy and fit woman and I learn a ton of new stuff from her. Check out her blog!

I don’t really love the format of “reblogging” so I’m just going to copy/paste the recipe here.

Roasted Stuffed Squash

This is a great fall meal and its easy to make, and lasts a while in the fridge. You’ll need:

Ingredients:

Acorn Squash (as many as you want to cook)

Quinoa (or any other easy-to-cook grain like brown rice, kamut, wheat berries, etc.)

Veggies (I usually use spinach and mushrooms, but you can add anything you want!)

Chickpeas (or black beans, or lentils, etc as you can see this recipe is really what you make of it)

Tiny bit of butter

Paprika

Sea Salt

Pepper

Garlic Powder

Instructions:

1. Cut the squash in half and scoop out the seeds (save these to cook later)

2. Put squash halves on a baking sheet and cook at 400 degrees for about 45 minutes (or until the squash is soft)

3. You can coat the seeds in olive oil and any spices you want and toss them in there on a baking sheet with parchment paper for about 10-15 minutes for a super tasty snack!

4. Cook up the quinoa (or whatever grain you’re using accordingly)

5. Saute those veggies

6. In a large bowl, mix the veggies, cooked quinoa, chickpeas, a tiny bit of butter and the paprika, garlic powder, salt and pepper to taste

7. When the squash is done, fill the centers with the veggie-quinoa mix and BOOM you’re done.

8. Grab a fork and get after it.

20121011-105407.jpg20121011-105504.jpg

These things are small but very filling and nutritious so I usually just have one half at a time. Throw some plastic wrap over any of the extra squash halves and you’ve got yourself a delicious lunch for tomorrow, or easily reheatable dinner for another night this week. Enjoy!”

I filled our squash with veggies,  kidney beans, and these egg noodles I’ve been wanting to try. I think it would be better with chickpeas and quinoa though. I’m also out of paprika so I used Jamaican All Spice.

There was a photo but it was lost in my recent phone disassembly. BOOO. I definitely plan on cooking it again though and will post photos when I do.

Thank you Carolyn! It was delicious.

Ashley Life Update: Mike and I are holed up in our apartment this weekend trying to get over the last of our flu/cold/strep throat. It’s times like these that make it very tough not taking any kind of medication (including ibuprofen). I’m relying on sleep and my body’s ability to heal itself. Man it takes some self-control though! Hopefully we can end today well and wake up tomorrow morning fresh as the day we were born! Hah. We shall see. I hope you’re all having wonderful Sundays.

SMILE 🙂

Thirsty Thursday: Pick Me Up Green Machine Smoothie

How much time do you usually have for post-workout meals? Or even lunch? Not very much time? Me neither! That’s why this recipe is perfect. You can make it in the morning, stick it in the fridge, and eat it any time of day. I used to bring it on Pedi-cab shifts with me and now I just pack it in my lunch and have it as a pick me up.

Smoothies are awesome because you can work with whatever you have in the fridge. The only necessary requirements are:

Ingredients: a soft frozen fruit, a soft room temperature fruit, some dark leafy greens, and some liquid.

For soft fruits you can use: berries, banana, melon, peaches/nectarines, etc.

For leafy greens I highly recommend spinach (it’s tasty in smoothies and high in protein) or kale.

For liquid use coconut water, almond milk, or even just water. Definitely nothing like juice from concentrate which has lots of added sugar.

^This smoothie has coconut water, frozen blueberries, a room temp banana, a big handful of spinach, and a scoop of protein powder.

Instructions: Combine it all in a blender and blend until smooth. The sooner you drink it after blending, the better. This is because the food is already partially digested and the nutrients start to diminish as soon as you blend it. Freezing it helps pause the process so, if you can, keep it cold.

^ It looks kinda gross but it’s actually sweet and very tasty.

Ashley Life Update: I’m still sick! Bleh. But I’m doing very well and not taking any kind of medication other than what I described in this post. I’ve just canceled all my evening plans for the next week and am going to bed at 8:30. Luckily I have an awesome job that keeps me busy all day so I barely have time to think about how crappy I feel. Also, I made a big change to my life yesterday. But you’ll just have to wait until tomorrow to hear about it!

I hope you’re all having wonderful days. We’re getting closer to the weekend so just sit back and enjoy the rest of your work week. Besos!

🙂

Recipe Thursday: Simple Roast Potatoes

Happy almost weekend! Thursdays are my cleaning mornings and I’d like to procrastinate that very much and so, let me post a recipe.

For whatever reason I’ve always been terrible at making potatoes. Their thickness and readiness to burn without cooking on the inside are a source of endless frustration for me. Ok, that may be a bit dramatic but it does annoy me. So I decided on Sunday that I would conquer the potato, and I did! Also, I made a huge batch of these so we could have them for lunch during the week. This is a great way to cut back on prep and cooking time when you don’t have any spare minutes during the week.

Here are the ingredients but I can’t stress enough that if you don’t have everything, just improvise. Smell the food then the spices you have and pick out which ones you think would go best. That’s why cooking is awesome, it’s based simply on your senses.

Ingredients:

potatoes, peeled and cubed (any kind of potato works)

olive oil

garlic

jamaican all spice

salt

pepper

Instructions:

Heat oven to 475°F. Get out a shallow baking pan. You don’t need to prep the pan (awesome!).

^ Quickly mix the oil and all spices in a large bowl.

^ Dump in cubed potatoes and mix it all with your hands. This is super messy, fun, and perfect to do with kids. (I know I look skeezy in this photo but Mike took it and I didn’t want to test his patience, he was already helping me peel potatoes).

^ Spread the potatoes on the baking sheet. Slide it into the oven and cook for 20-30 minutes, turning occasionally to brown on both sides.

^ And this is the result! Ours were a bit too oily but still SO DELICIOUS. And so easy to make.

*My mom makes the most incredible roast potatoes. Same recipe but she uses red potatoes, keeps the peel on, chops them in bigger chunks, and adds rosemary. Also, SO YUMMY.

I hope you’re all having great mornings. We’re getting so close to the weekend 🙂