Warm Green Goddess Rice Bowl (GF)

warm green goddess bowl

Warm Green Goddess Rice Bowl (GF)
serving size: 1 bowl
1/2 cup cooked brown rice
1 tablespoon coconut oil
1 clove garlic, minced
1 shallot, minced
1 handful kale, stalk removed and leaves chopped
1 small handful baby spinach
3 slices of halloumi, sliced
1 Egg
1/3 lemon
1/2 ripe Avocado

the method:

  1. Cook the rice according to its package. I like to use the microwaveable pouches available at Trader Joe’s to save time. Plus, it yields PERFECTLY cooked rice in 3 minutes.
  2. You will need two frying pans on the go at once. Place some coconut oil in both pans.
  3. In one frying pan, add the garlic, and cook until fragrant. Place the kale and spinach in and saute in the pan till just soft. You want it to just start to pop in green color.  Remove the pan from the heat and arrange on your plate/bowl.
  4. In your other pan, place your halloumi in and turn once it become golden and soft. Keep the halloumi off to one side on the pan, and use the other side to fry your egg.
  5. Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side.

Brussels Sprouts + Mushroom Penne (gf)

mushroom brussels sprouts pasta

Brussels Sprouts + Mushroom Penne (gf)

serves 4

8oz gluten-free penne pasta (I used quinoa/lentil pasta)
1/4 cup coconut oil
3 jumbo shallots, diced
8oz sliced mushrooms
12oz whole brussels sprouts, trimmed then shredded
salt and pepper
3 garlic cloves, minced
1 cup gluten-free veggie broth
1 tbsp chopped fresh dill
1 tbsp ghee
1/2 fresh lemon
romano cheese, for topping

the method:

  1. Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
  2. Meanwhile, heat coconut oil in a large skillet over medium heat. When oil is hot but not smoking, add the shallots and saute for 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning.
  3. Add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds. Add veggie broth then simmer until reduced by half, 3-4 minutes.
  4. Stir in chopped dill, ghee and juice from 1/2 lemon. Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well. Scoop pasta into bowls then top with freshly grated romano cheese.

A vegetarian take on this Cooking Light recipe.

Meatless Monday: Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)



Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

the ingredients:
1 bunch of bok choy
1 large bunch of broccoli cut into smaller pieces
1/2 cup snow peas
3 garlic cloves, minced
3 spring onions, sliced
1/2 inch fresh ginger, minced
Thai rice noodles
1/4 cup tamari
4 tbsp sesame oil, divided
1 package of red quinoa thai noodles

the method:

  1. Cook noodles according to the instructions on the package.
  2. While noodles are soaking, prep veggies and begin sauteing them. Heat wok or pan with sloping edges on med-high heat. Drizzle in sesame oil and saute the broccoli with garlic slivers. Toss in remaining veggies, excluding bok choy.
  3. Add tamari and add another dollop of sesame oil as you cook. 
  4. Add snow peas last so they remain deliciously crisp and sweet.
  5. Remove veggies and drain noodles. Toss in the same pan with a dash of sesame oil and tamari, and saute noodles until they turn a beautiful golden color. Plate noodles.
  6. In the same pan, lightly saute bok choy with a bit of tamari and sesame oil.
  7. Layer bok choy over noodles, then pile veggies on top of bok choy.

Late Night Veggie Scramble (GF)

veggie scramble

Ever since I started teaching yoga, it has become significantly harder to prepare creative meals every night. In fact, it’s rare that I get home before 8:30 each night – which makes quick, wholesome meals a MUST. My dinner of choice: SCRAMBLED EGGS. Extremely versatile, I like pack my scrambles full of produce to bulk it up and to give the nutrition factor a little boost. So I encourage you try out this version  – you’ll get a nice, steaming bowl of scrambled eggs to enjoy, and then a full, warm belly that will help you settle in for the night. Plus there is minimal clean-up afterward. :)

Late Night Veggie Scramble (GF)


3 whole large eggs
3 tablespoons water*
2 tablespoons coconut oil or ghee
1/2 whole onion, diced small
1/4 cup grape tomatoes, halved
1/2 cup spinach
1/4 cup grated cheese (I used sharp cheddar)
*You can use milk in place of water, but I find my eggs turn out fluffier if I use water. 

the method

  1. Crack your eggs into a mason jar, add water, salt and pepper. Screw on the lid and give the eggs a little shake. Set aside. 
  2. Heat a nonstick skillet over medium heat and melt the coconut oil/ghee. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.
  3. Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the cheese and continue stirring/folding until the eggs are cooked.
  4. I like to top my eggs with Frank’s Red Hot, but any hot sauce will do!

Garden Vegetable Frittata (GF)

phonto12Garden Vegetable Frittata (GF)

the ingredients:

4-6 tablespoons of coconut oil
1-2 cups of vegetables (I used a combo of zucchini, asparagus and tomatoes)
1/2 onion diced
1-2 garlic cloves minced
fresh herbs and spices of your choice (I just used dried thyme and turmeric)
6 eggs
Salt and pepper to taste

the method:

  1. Preheat oven to 400 degrees. Meanwhile in a cast-iron skillet, saute the onion and garlic in a tablespoon of coconut oil over medium heat. After about 3 minutes add the remaining oil and your choice of vegetables. Start with the denser vegetables like then add in the other veggies, except the tomatoes. Saute the vegetables over medium heat for about 5 minutes (I like mine still crisp). Season the vegetables with salt and herbs.
  2. Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
  3. Scatter tomatoes over the top of the egg and veggie mixture.
  4. Now place the saute pan in the oven and bake for 8-10 minutes or you can continue to cook over the stove on medium low for 15-20 minutes.
  5. Top the frittata with anything you want! I like using hot sauce. ;)

Zucchini Noodles (GF)(V)

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)

Ravioli Lasagna (GF)

ravioli lasagna

Ravioli Lasagna (GF)

the ingredients:
1 bag frozen  gluten-free cheese ravioli (I used Conte’s)
3 cups homemade marinara or 1 jar of store-bought sauce
1/2 cup parmesan cheese, freshly grated
1 cup shredded mozzarella cheese
salt & black pepper, to taste

the method:

1. Preheat the oven to 350 degrees.
2. Pour some tomato sauce into bottom of 9×13 inch casserole  – just enough to coat the bottom of the dish. :)
3. Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with  Parmesan and mozzarella.
4. Place another layer of ravioli. Pour the rest of sauce over the ravioli.
5. Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
6. Bake covered with foil for 30 minutes. Uncover and bake for another 30 minutes or until cheese and sauce is meted and bubbly.

ravioli lasagna2