Yep, non-recipe. I’ve been super busy lately and struggling to find time to cook. Definitely no time for fancy recipes and thus I’ve been slacking on my blogging and specifically recipes of the week. So today I bring you the first in a several part installment we’ll call non-recipe of the week.
Before I begin I want to specifically call out the fact that I am not in any way subsidized by any company, I just happen to like Trader Joe’s for healthy grab and go options.
My go-to quick lunch as of late has been all Trader Joe’s. At the start of the week I put 1 cup tri-color quinoa + 1 cup lentils + a chicken bullion cube (switch to vegetable bullion if you are vegan or vegetarian) + 3 cups water in my rice cooker. I let that cook in the morning and it’s good for about a week. Please note what a great protein source this is for my gluten free vegans and vegetarian friends 🙂
When it’s time to eat I throw some asparagus spears in the microwave as I heat up the chicken on my stove. Add the quinoa and lentil mix (put a dab of coconut oil on this and the asparagus for some healthy fats) and you have a delicious, quick and easy protein packed, well rounded meal!
Craving Alfredo sauce but don’t want all the calories? Then check this recipe out! The addition of the cauliflower helps us get in extra veggies as well. Pair it with zucchini cut into noodles or spaghetti squash and we have a gluten free,veggie packed pasta-like treat! This can easily be made vegetarian or vegan using vegetable broth, coconut oil & almond milk. It is also Paleo friendly that way 🙂
- 1 medium head of cauliflower (~ 1 lb/450 g)
- 1 large yellow onion
- 2 cloves garlic
- 1 tablespoon butter (or coconut oil)
- 5 cups (1.2 L) vegetable or chicken broth
- ¾ cup (175 ml) milk (or almond milk)
- ½ teaspoon salt
- Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
- Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
- Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
- Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.
- Depending on the size of you blender, you can also double the recipe.
I am so excited to try this recipe! I can’t even tell you the last time I had lasagna, I was diagnosed with my food allergies almost 6 years ago and it was long before that. It used to be one of the few recipes I knew how to cook. My allergy diagnosis forced me into the kitchen to learn how to cook and I have never even thought about a gluten free lasagna substitute. Now that I’ve seen this I can’t wait to try it. If you beat me to it, let me know what you think! For my vegetarians out there, this would be very easy to make vegetarian friendly (though not so easy to make Vegan) by just using a meat free sauce. I almost always make my lasagna vegetarian so I imagine it would be good with this recipe too. Because I haven’t tried it yet I have no updates to the original recipe found here: http://www.ambitiouskitchen.com/2014/08/healthy-low-carb-zucchini-lasagna-spicy-turkey-meat-sauce/
- 4 large zucchini, sliced about 1/4 inch thick
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 green pepper, diced
- 1 pound extra lean ground turkey
- 1 – 14 oz can tomato sauce
- 1 – 14 oz can crushed tomatoes
- 2 teaspoon dried oregano
- handful of basil, finely chopped (about 1/4 cup)
- handful of parsley, finely chopped (about 1/4 cup)
- red pepper flakes, if desired
- salt and pepper, to taste
- 15 oz part skim ricotta
- 1 egg white
- 1/4 cup grated Parmesan cheese
- 12 oz reduced fat or part skim shredded mozzarella cheese
- Preheat oven to 375 degrees F.
- Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
- While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Season with salt and pepper to taste. Remove from heat to cool.
- In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
- To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9×13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.
We’ve been down and out with technical issues but happily we’re all fixed up now! This week’s recipe comes to us from pinch of yum and sounds delicious!
Rainbow Power Salad With Roasted Chickpeas
- 5 Minute Magic Green Sauce for dressing (recipe below)
- 3 large tri-color carrots (I used one orange, one red, and one yellow)
- 1 medium zucchini
- ¼ cup fresh basil, cut into ribbons
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- generous sprinkling of salt and pepper
- Preheat the oven to 400 degrees Fahrenheit. Pat the chickpeas dry with paper towels and toss with the olive oil, chili powder, cumin, and salt and pepper. Arrange in a single layer on a baking sheet and bake for 30-40 minutes, stirring or shaking the pan every once in a while to prevent over browning. The chickpeas are done when they are crispy and golden brown.
- Shred the vegetables into very thin ribbons or slices using a grater, peeler, mandoline, or spiralizer. It’s sort of up to you how you want the shape of the vegetables to be. After shreddng, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.
- Toss the vegetables with a scoop of Magic Green Sauce – start out with about ½ cup and add more if needed. Add the roasted chickpeas and toss gently to combine. Arrange the salad into bowls and serve immediately.
This salad does not keep well once tossed with the sauce. Keep all ingredients separate until ready to serve.
Magic Green Sauce:
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- ½ cup water
- ½ cup olive oil
- 1 teaspoon salt
- ½ cup pistachios
- Pulse all ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
Full disclosure, I haven’t tried this recipe yet but I am always on the lookout for gluten free vegan recipes. Being gluten free with vegan friends is not an easy mix for dinner parties! If you choose gluten free veggie stock, this recipe will fit the bill and looks yummy! I’m going to provide the recipe and picture exactly as it was found here since I haven’t had time to play with it and make any changes. I do love the quinoa + various beans for a great source of protein. And the addition of all sorts of vegetables makes me anxious to try this one 🙂
- 1 Tbsp Olive Oil
- 1 Red Bell Pepper, diced
- 1 Yellow Onion, diced
- 2 Poblano Peppers, seeds removed and diced
- 2 Carrots, peeled and diced
- 3 Garlic Cloves, minced
- 2 Tbsp Chili Powder
- 2 Tsp Cumin
- 1 Tsp Granulated Onion
- 1 Tsp Granulated Garlic
- 1 Tsp Paprika
- 1 Tsp Oregano
- 2 Tbsp Brown Sugar
- 1/4 Cup Tomato Paste
- 3 1/2 Cups Vegetable Stock
- 15 oz. Chopped Tomatoes
- 15 oz. Red Kidney Beans
- 15 oz. Black Beans
- 15 oz. Garbanzo Beans
- 15 oz. Sweet Corn Kernels
- 2 Cups Quinoa
- Salt and Pepper to Taste
- In a large pot, preheat the olive oil over medium heat. Add the red bell pepper, onion, poblanos, and carrots and cook for about 10 minutes– or until some color has developed and they have cooked down slightly.
- Add the garlic and cook for another minute.
- Add the spices and tomato paste, stirring for about a minute.
- Add all the remaining ingredients. Reduce the heat to low and simmer for about an hour and a half.
- Season with salt and pepper to taste and serve with some fresh scallions over quinoa.
Yum yum yum! Today’s recipe of the week is from Jillian Michael’s BodyShred. Whether you love or hate her or her workouts, this recipe looks amazing! It’s naturally vegetarian but to make it vegan just leave out the feta.
Try this fresh Bean Salad Recipe right from the BODYSHRED Meal Plan! It’s a healthy way to stay on track to SHREDDED results:
1 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can red kidney beans, drained
1 (14-ounce) can quartered artichoke hearts, drained
1/4 cup reduced-fat feta cheese, crumbled
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, minced
To prepare salad, combine the salad ingredients in a large bowl. To prepare the dressing, whisk the dressing ingredients in a small bowl. Pour dressing over salad!
Seriously y’all, I think I’m in love. My husband and I have been eating this amazing recipe for dinner this week and can’t get enough of it. I found the original recipe here but I’ve already thought of several variations on it that I will share. Technically this is served as a (zucchini) pasta with sauce but I think it could happily be eaten as a hearty soup these winter months. Just switch out the zucchini noodles with a large variety of chopped vegetables (I really want to add asparagus) and enjoy as a soup! I added a grilled chicken breast to this to round it out. Leave out the chicken breast to keep it vegetarian. Any which way it’s gluten free but not dairy free. The possibilities are endless!
10 ounces of jarred of fire roasted red peppers, drained and sliced into quarters lengthwise
1/4 c. olive oil
2 oz. plain, soft goat cheese
2 cloves of garlic, peeled
4-5 fresh basil leaves
2 medium zucchinis, spiralized with a Vegetti (or sliced into very thin strips)
1 c. fresh kale, chopped
1 cooked chicken breast, sliced.
2 tbsp. coconut oil
Add all ingredients except zucchini, kale, chicken and coconut oil to a vitamix or high powered blender. Blend well.
Melt the coconut oil in a saucepan. Add kale, spiralized zucchini and a bit of salt to taste. Saute together. Add in chicken and sauce and heat thoroughly. Enjoy the deliciousness. Did I mention how much I love this recipe?
**if making soup use chunked zucchini and any other vegetables you like.