Vegetable Rice Soup

This extremely simple and wholesome soup is just the fix when you don't want to fuss much in the kitchen.  Whenever I'm battling a cold (which I am), or just in a hurry, this is the recipe I turn to.  It's a tasty one-pot meal, that will also make for great leftovers.

INGREDIENTS:

- 1 carrot

- 1 celery stalk

- 1 potato

- 1 small onion

- 1 sweet potato

- 1 cup chopped spinach

- 1 cup brown rice (I use this rice)

- 6 cups vegetable broth (I use this broth, but homemade is even better)

- 2 cups water

1 (15-ounce) can diced tomatoes (BPA-free can or carton is best; such as this)

- 1/2 teaspoon dried oregano

- 1/2 teaspoon dried basil

- 1/2 teaspoon dried thyme

- 1 1/2 - 2 teaspoons sea salt

- freshly ground black pepper

DIRECTIONS:

Saute onion and celery in a little butter or olive oil for 3-5 minutes.  Add all other ingredients except for spinach.  Bring to a boil.  Reduce heat, cover, and simmer for about 45 minutes or until rice is soft.  Add chopped spinach, and simmer another 5 minutes.  Serve.

Approximately 5-6 servings

Grain-free Cinnamon Rolls

I couldn't resist making these cinnamon rolls the other day, even though they break a couple of my rules, such as, being a little more of an advanced recipe, and using sugar (how dare me!).  But I think every now and again a person needs a special treat, and maybe they need that special treat to be gluten-free.  Now don't go nuts and eat 6 in a row, but one or two shouldn't hurt one bit!  

And although these cinnamon rolls aren't exactly the traditional type, I can guarantee they won't disappoint. 

INGREDIENTS:

Dough

- 3 cups blanched almond flour

- 4 tablespoons flax meal (I used this)

- 1/2 cup unrefined granulated sugar

- 1 3/4 teaspoons baking soda

- 1/4 teaspoon sea salt

- 1/4 cup of flax meal + 1/4 cup warm milk (dairy or nondairy)

- 3 large eggs

Filling

- 1-2 tablespoons melted butter

- 1/2 cup unrefined granulated sugar

- 1-2 tablespoons cinnamon

For the pan

-2 tablespoons melted butter + 1 tablespoon unrefined granulated sugar

Frosting

- 4 ounces cream cheese, softened and at room temperature

- 3 tablespoons raw honey

- 3 tablespoons heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees.  Prepare an 8x8 pan - add the melted butter and sugar to the bottom of the pan.

2. In a bowl combine the almond flour, 4 tablespoons flax meal, sugar, baking soda, and salt.  Make flax eggs by combining the warm milk with remaining 1/4 cup flax meal.  Add the "flax eggs" and the 3 eggs to the dough.  Mix it well.  The dough will be like a thick, sticky cookie dough.  I like to mix this dough by hand (despite the fact that it's sticky).

3. Wash your hands.  Place on the counter a sheet of parchment paper.  Oil the paper and your hands with coconut oil.  Place the glob of dough onto the oiled parchment.  Oiling your hands more as needed (to prevent sticking) press the dough into a rectangle (approximately 1 inch thick).

4. On the dough place the 1-2 tablespoons of melted butter, sugar, and then cinnamon.  Sprinkling it on evenly.  Roll the dough up (the long way) using the parchment paper.

5. Using a sharp knife or a string of dental floss, slice the rolls.  The thickness of the rolls is up to you.

6. Place the rolls into the prepared pan side by side.  Brush on a little more melted butter on to the tops. Place into the oven and bake for 30 minutes.  Cover with tinfoil (only if they are getting too brown) and bake another 10-15 minutes.

7. Remove from oven and let cool 30 minutes.  (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture).  Mix frosting ingredients together until smooth.  Frost and serve.

These should be stored covered at room temperature.  They stay really nice and soft as long as they are covered for several days.  They can also be frozen for a later date.

(Adapted recipe from here)

Pasta with Green Pea Pesto

When I'm hungry for pasta, but want to keep things healthy and also gluten-free, I turn to this scrumptious nutrient-rich pasta dish.  My toddler devours this, and my husband also gives it two big thumbs up!

It's such a great way to get your kids to eat some veggies!

INGREDIENTS:

- 3 cups green peas

- 8 ounces gluten-free pasta ( I like this or this kind)

- 2 heads of broccoli, chopped into small florets

- 2 cups fresh basil, (loosely packed)

- 3 tablespoons freshly squeezed lemon juice

- 3 tablespoons extra virgin olive oil

- 6 tablespoons water

- 3 cloves garlic, minced

- 1 1/2 teaspoons sea salt

- optional: parmesan cheese to sprinkle on top

DIRECTIONS:

1. Steam peas just long enough to warm them, then drain.  

2.  Cook pasta according to directions and drain.  

3. Steam broccoli until desired tenderness.  

4.  In a food processor or high-speed blender, puree peas, basil, lemon juice, oil, water, garlic, and salt.  

5.  Gently toss cooked pasta, broccoli, and pea pesto.  

6.  Serve warm with grated parmesan cheese on top!

Approximately 4 servings

(Adapted recipe from here).

Chocolate Avocado Smoothie

Whenever I have a craving for chocolate, but prefer to opt for a healthy option over getting a massive sugar rush, I often make this velvety smooth chocolate smoothie.  Using the best ingredients possible, this healthy treat will be sure to please.

(And did you know that cacao is very high in antioxidants, and it contains large amounts of magnesium and iron?)

INGREDIENTS:

- 2 cups unsweetened almond milk or raw milk

- 2 frozen bananas 

- 1 ripe avocado

- 4 tablespoons cacao powder (I like this brand)

- handful of ice

- 1-2 tablespoons pure maple syrup (optional)

- 1/3 cup chia seed gel (optional)

DIRECTIONS:

Place all ingredients in high-speed blender, and blend until smooth.  Serve immediately.

Approximately 2-3 servings

Enjoy!

(Recipe adapted from here).

Chicken Pizza Casserole

Pizza is a most-loved food for many, but unfortunately not everyone can eat the crust.  This casserole has all the delicious elements of a pizza, but with the crust omitted, making it a great gluten-free option.  Pair this with a yummy homemade ranch dip, and you're set with a crowd pleasing dish.

(Please note:  To maintain the healthy element of this recipe, it's so important to buy good quality ingredients)

INGREDIENTS:

- 2 cups leftover cooked chicken, chopped or shredded into bite-sized pieces (I cook my chicken like this)

- 6-8 oz pizza sauce (homemade would be best)

- 6-8 large fresh basil leaves (optional)

-6-8 oz shredded low-moisture mozzarella or mild cheddar cheese

-4 oz grated parmesan cheese

-Pizza toppings of choice (I always use sauteed mushrooms and zucchini)

(NOTE:  Any high-moisture veggies such as mushrooms and zucchini will need to be sauteed to release the moisture before adding them to your pizza casserole).

-Homemade ranch dressing

DIRECTIONS:

Spread chicken over the bottom of an 8-inch square casserole dish.  Spread the pizza sauce over the chicken.  Add the optional basil leaves.  Sprinkle half of the mozzarella (or cheddar) cheese over the sauce.  Add your pizza toppings.  Add the remaining half of the mozzarella or cheddar cheese.  Sprinkle the parmesan cheese over the top.  Bake uncovered at 350 degrees for about 20-30 minutes, until cheese is bubbly.  Remove from the oven and allow to cool a bit before serving.  This is delicious topped with some homemade ranch dressing.

Serves 4

Bon Appetit!

(Recipe adapted from here).

Basic Berry Protein Smoothie

I enjoy making this simple smoothie quite often.  As soon as my daughter hears the blender going, she comes running into the kitchen screaming with joy.  My husband also requests this smoothie after a good workout.  

You'd never know that this delicious smoothie even had spinach in it, and no added sweetener! 

INGREDIENTS:

- 1 large, ripe banana

- 1 cup of water or almond milk

- 1 heaping cup of frozen berries (my favorite combination is strawberries & blueberries)

-  1 scoop of good quality vanilla or chocolate protein powder (I use Sunwarrior Protein Powder)

- spinach (approximately 2 cups)

- 1/4 cup chia seed gel 

- 1 tablespoon extra virgin coconut oil

DIRECTIONS:

1. Add all ingredients (except coconut oil) into a high-speed blender.  

2. Turn on blender, and blend for a few seconds.  Continue blending, and carefully add the coconut oil and blend until smooth.  

3.  Serve immediately and enjoy!

Approximately 1-2 servings

Chia Seed Gel

Chia seeds are the most amazing and nutritious seeds imaginable.  There are so many health benefits packed in these tiny black seeds, and some of those benefits include:

1. Helping with weight loss, and food cravings.

2. Richest plant source of Omega-3 fatty acids, even more than salmon!

3. Help you feel full faster, and longer.

4. Easier to digest than flaxseeds.  

5. Stabilizes blood sugar.

6. Energizing.

You can eat them raw, mixed in juice, or sprinkled on porridge.  The main way that I incorporate chia seeds into my diet is by making this gel.  So why don't you go make yourself some chia seed gel so that you can quickly add a mega-health-boost to whatever you're eating or drinking.

INGREDIENTS:

- 1/4 cup chia seeds (I use this brand)

- 2 cups water

DIRECTIONS:

In a glass container, add your chia seeds and water.  Stir until there are no more clumps.  Leave to sit for 5-10 minutes and stir again.  Cover and place in fridge where it'll keep for approximately 2 weeks.  Add to smoothies, yogurt, jams, or anything else you want to experiment with.

(Thanks to my amazing sister Alaine for teaching me about this incredible gel).

Butternut Squash Pizzettas

Butternut squash is my all time favorite food, and I love it in all forms.  Sadly, my husband is the opposite, and so I'm constantly trying to find recipes in hopes to gain his approval.  I made these cute little pizzettas tonight for dinner, and the following words came out of my husband's mouth, "Wow, these are amazing!"  

That was music to my ears.

INGREDIENTS:

- 1 medium butternut squash (the longer the neck the better)

- 1/2 cup extra virgin olive oil, plus oil for brushing

- sea salt and freshly ground black pepper

- 2 cups fresh basil leaves

- 1 garlic clove, chopped

- 1/3 cup chopped pistachios

DIRECTIONS:

1. Preheat oven to 400 degrees, and place parchment paper on top of baking sheet.  

2. Peel and slice the squash into 1/2 inch wheels.  Place on baking sheet.  Brush tops with olive oil, and sprinkle with salt and pepper.  Bake for approximately 20 minutes, or until starting to brown.

3. Meanwhile, put the basil, garlic, and olive oil into a high-speed blender, or food processor, add a dash of salt & pepper and puree.  Spoon on some of the sauce on top of squash rounds, and sprinkle with pistachios, and bake for another 5 minutes.  

4.  Serve warm and enjoy!

Approximately 2-4 servings

(Recipe adapted from here).

Lemon Poppy Seed Muffins

These high-protein muffins are so easy to make, and they're oh-so soft and tasty.  They are best served warm with some butter, but they are also great chilled.  I often freeze them, so I have some on hand for a quick and nutritious snack.

INGREDIENTS:

- 1/2 cup coconut flour

- 1/2 teaspoon sea salt

- 1/2 teaspoon baking soda

- 6 eggs

- 1/2 cup raw honey

- 1/2 cup extra virgin coconut oil, melted

- The zest of 1-2 lemons (depending on how 'lemony' you like them)

- 1 1/2 tablespoons poppy seeds

DIRECTIONS:

1.  In a medium bowl, combine coconut flour, salt, and baking soda.  

2.  In a large bowl, blend together eggs, honey, coconut oil (melted, but cooled), and lemon zest.  Add dry ingredients into wet, and stir.  Fold in poppy seeds.  

3.  Spoon batter into muffin cups, filling them about 3/4 full.  Bake at 350 degrees for 12 minutes, or until toothpick comes out clean. Remove muffins and placed on a cooling rack.  Cool slightly, and enjoy!

(It's possible that the coconut oil will pool on the bottoms of these muffins after baking.  If this occurs,  just wipe the bottoms with a paper towel.)

Makes approximately 1 dozen muffins.

(Recipe adapted from here)

Butternut Squash Soup

This recipe is a favorite and a regular in our household.  It's delicious, quick, and easy, plus I usually have the ingredients on hand.  Pair this warming soup with a gluten-free muffin, and you're set for a simple, nutritious, and filling meal.

INGREDIENTS:

- 1 medium butternut squash, peeled and seeded

-2 tablespoons unsalted good quality butter (I use this butter)

- 1 small onion, chopped

- gluten-free chicken broth; enough to barely cover your squash (I like the Pacific brand, but homemade is even better)

-nutmeg, to taste (approximately 1/2 teaspoon)

-sea salt and freshly ground black pepper, to taste

DIRECTIONS:

Cut squash into 1-inch chunks.  In large pot, melt butter.  Add onion and cook until translucent, about 8 minutes.  Add squash and broth.  Bring to a boil, then simmer covered, until squash is tender.  Carefully pour into blender, and blend until desired consistency.  Season with salt, pepper, and nutmeg.  Serve.

Approximately 4 servings.

(Recipe adapted from here)

Grain-free Sandwich Bread

Most of the gluten-free bread that you can buy in the stores is often full of crummy ingredients and/or is very high glycemic.  This homemade gluten-free bread is not only packed with nutrients, it tastes delicious.  I prefer it toasted, with a dab of butter and honey on it.  

(Recipe can be found here.)