Meet your new best friend: kombu noodle soup. Kombu is an edible kelp used to make its own broth, but I’ve taken this incredible ingredient and turned it into a gluten free noodle! It’s so simple, yet so tasty! Continue reading Kombu Noodle Soup
Persians make the best omlettes, or as they call them kuku. This is my version of a Persian kuku omlette, using peas, onions, butter and eggs. A pea kuku is usually filled with dill, but I didn’t have any, so I skipped it. And you can also file this recipe under “things to do with frozen peas.”
Puffed quinoa is a gluten free high protein breakfast cereal that’s minimally processed and I’m in love with its nutrition. However, its taste is another story. If you want to know how to eat puffed quinoa, it’s simple – dress it up!
Here is one idea on how to make your puffed quinoa breakfast a tasty, not just healthy, treat.
Healthy cauliflower recipe here we come! If there’s one thing I’m good at, it’s short cuts. This quicker than you can blink recipe is a wonderful way to enjoy cauliflower without any messy or time consuming prep. It’s so simple!
Baked Lemon & Thyme Cauliflower
1 Fresh Lemon
1 Bunch Fresh Thyme (Organic Preferred)
1 Giant Cauliflower
Put the head of cauliflower on a large aluminum foil and douse it generously with olive oil. Slice a lemon thin and cover 2/3 of the cauliflower that is exposed. Toss in thyme here and there, sticking it to areas that are not covered by the cauliflower. Wrap up and seal completely, the bake in the oven at 360 F (180 C). Bake until it feels soft to the touch, this can vary from 20 minutes to 45 minutes depending on the size of the cauliflower. The good news is that even if you overcook it, you can turn it into mash and it will be delicious! Because of the foil, oil & lemons, it’s very hard to burn this one.
Least attractive baking item ever! But it’s soooo tasty:)