Swiss Chard with Quinoa

Fall in love with Swiss chard with this easy side dish. And if you’re cooking for folks who “don’t like” chard, this flavorful yet simple side can change their mind. Recipe is at the bottom, but I’ll tell you the secret ingredient now: lemon juice. If you didn’t know it, now you do – lemon juice can help offset the bitterness of bitter greens

Swiss Chard Recipes

Continue reading Swiss Chard with Quinoa

Roasted Sweet Potatoes & Lentil Salad

Do you love black lentils? If you don’t love them yet, this recipe will turn you into a fan! It’s so easy and healthy. Here you go, just a few steps the perfect recipe for a lentil salad that is not only yummy, but vegan, gluten free, allergen free, and cholesterol free!Vegan Sweet Potato and Lentil Salad Continue reading Roasted Sweet Potatoes & Lentil Salad

Raw Salad Recipe: Beet Kohlrabi Carrot

Do you need to eat more veggies? Interested in having more raw foods in your life? I’ve got the salad for you and it’s so easy! I’ll tell you my secret: it’s the food processor. One day I saw a peculiar looking disc and tried it. Turns out it was the julienne and it’s my BFF now. The very thin cuts make eating raw veggies much more appealing. If you don’t have a food processor or a julienne feature, grating them will work too.

Raw Beet Kohlrabi Carrot Salad

Continue reading Raw Salad Recipe: Beet Kohlrabi Carrot

Vegan Lentil Salad with Cumin

Vegan recipes are not boring or flavorless, they just require a bit of creativity – and spice! Cumin, which originates in the Eastern Mediterranean and India, is a flavorful, healthy and easy-to-use spice that adds complexity to any vegan dish. You can find it in spice mixes, like curry, sofrito, garam masala, baharat, and many more, but plain ground cumin is tasty too.

Carrots, Sweet Potatoes, Zucchini and Cumin Recipe Continue reading Vegan Lentil Salad with Cumin

Broccoli & Cheddar Quinoa Casserole

Broccoli, cheese, mushrooms and quinoa casserole – yummy, 100% gluten free and so easy to make. Gluten free, full of protein, pumped up with vitamins, try my healthy version of broccoli & cheddar casserole!

Gluten Free Broccoli Cheddar Casserole

Some fun tricks and tips that make this casserole come out so good:

  • Boil the quinoa in water just like pasta (for 12 minutes) and then drain. This keeps the quinoa moist and prevents it from drying, especially when used in a casserole.
  • Use real cheddar cheese or full fat cheese. Lowfat cheeses don’t melt as nicely and can burn. Avoid very hard cheeses, like Parmesan  they also tend to burn easily when baked.

Broccoli & Cheddar Quinoa Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb broccoli
  • 1.5 cups quinoa
  • 1 cup mushrooms
  • ½ medium onion
  • 1 cup shredded cheddar cheese
  • 1 cup cream
  • 3 tbsp butter
Instructions
  1. In two large pots, boil water. Once the water is boiling, put the quinoa in one and a steamer with broccoli in the other.
  2. While your quinoa is cooking (set a timer for 12 minutes), heat the butter in a saucepan.
  3. Dice ½ an onion, slice your mushrooms and add them to the butter and cook until the onions are browned. Add more butter if the pan starts browning.
  4. Add 1 cup cream to the onions and mushrooms, stir and remove from heat.
  5. When your time goes off (12 minutes), drain the quinoa, turn the heat off on the broccoli.
  6. Grease a medium glass baking pan with butter.
  7. Put the broccoli into the glass pan and chop up a bit until the pieces are no larger than 1".
  8. Pour the creamy onion & mushroom mix into the pan and stir.
  9. Add the drained quinoa and mix well with ½ cup of shredded cheddar.
  10. Cover the mixture with the remaining ½ cup of cheddar and bake at 250F for 10 minutes or until the top is browned.
Notes
Serves 8 as a side dish or 4 as a main dish.

 

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Quick and Healthy Side Dish: Roasted Veggies

Time, time, time . . . cooking takes time and you have none, right? This recipe, I’m here to show you, is one example of how you can have a healthy side dish in less time that it takes to decide what kind of toppings you want on a pizza. It’s great for those leftover nights where the leftovers are a bit too skimpy to make a main meal. If you don’t know how to roast veggies, you’re going to learn now!

Ingredients: Whatever veggies you have.

Instructions: Cut up veggies, douse them in olive oil, and sprinkle them with salt and pepper. Bake for 375 or more depending on how quick you want them done and if you’re going to keep an eye on them. When they start to brown, they’re roasted! You can roast them at up to 500 degrees and still get good results, just keep in mind they can burn quicker.

Baked Veggies

 

10 minutes (about) in a hot oven and your healthy side dish is done!
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Balsamic Cauliflower Recipe

Cauliflower recipes are tricky – some can add unwanted saturated fat, cholesterol, calories or gluten (ahhh!). Here is a recipe that’s 100% gluten free, adds extra calories only from healthy olive oil AND will get even the pickiest eaters to love cauliflower.

Balsamic Cauliflower

Ingredients:

Balsamic Vinaigrette

Cauliflower

Instructions:

Make or purchase your balsamic vinaigrette. Cut the cauliflower up into small pieces (see picture). Soak to remove pesticides (even organics should be soaked!). Rinse and place in a large container that has a close-able lid. Drizzle the balsamic on top of the cauliflower.

Balsamic Cauliflower Preparation

Shake vigorously!

Shake cauliflower

Spread out evenly on to the parchment paper and place in a pre-heated oven – 250 farenheit or 120 celcius.

Parchment

Bake until browned. If they are browning too quickly, turn the heat down:) The cook time depends on your own taste. You can have them barely cooked and crunchy or mushy and browned – your choice. It’s usually about 10 minutes to brown and cook each side well.

Browned Baked Cauliflower

Spicy Broccoli with Mushrooms and Carrots

Broccoli is one of the tastiest vegetables if you cook it right.  The key to broccoli is flavor. In this recipe, I use aromatic spices, Sriacha sauce and the unami of mushrooms to make a delicious and healthy dish.  I added the walnuts for a bit of bitterness and because walnuts are healthy!

The finished product!
The finished product!

Spicy Broccoli with Mushrooms and Carrots

Ingredients:

Spices: 1 pinch of cumin/to taste, 1 tsp cardamom

Sriracha sauce to taste

Natural gray salt, fresh ground pepper

Broccoli

1 Carrot

1 Shallot (or more if it’s really small)

Coconut Oil

Walnuts

Instructions:

If you're on a raw diet - season and eat it now:)
If you’re on a raw diet – season and eat it now:)

Heat the coconut oil.  Dice the shallot semi-fine and put it into the oil.  Slowly mix the broccoli into the mix and cover it with a bit of oil and then stir in more.  Cut the mushrooms into 1/2 inch pieces and add them once the broccoli has started to cook.  Cook until the broccoli is cooked to your liking.  I like mine about half cooked:)

If you like broccoli very lightly cooked, take it out when it looks like this!
If you like broccoli very lightly cooked, take it out when it looks like this!

Walnuts TIP: Walnuts are one of my favorite nuts.  They’re so darn healthy and so tasty.  Walnut nutrition is here.