Baked Caprese Pasta (GF)
1 pound gluten-free pasta (I used brown rice penne from Trader Joe’s)
1 cup of your favorite pasta/tomato sauce
1/3 cup soy milk (or cow’s milk/heavy cream/half and half)
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces smoked mozzarella, cut into cubes
1 pint of grape tomatoes (sliced in half)
1 bunch of fresh basil leaves
Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in soy milk and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. I served Nick’s with some spicy Italian sausage – he had no complaints.
Parsley, Mint & Cherry Tomato Salad (V)(GF)
- 1 large bunch flat-leaf parsley
- 1 large bunch mint
- 1 quart cherry tomatoes
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.
- Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.
Zucchini 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
- 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.
- 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!
- 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.
- 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! :)
Garden Vegetable Frittata (GF)
- 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
- 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.
- Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
- Scatter tomatoes over the top of the egg and veggie mixture.
- 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.
- Top the frittata with anything you want! I like using hot sauce. ;)
Kitchen Sink Scramble (GF)
- 4 organic eggs, lightly beaten
- ½ cup orange bell pepper, chopped
- ½ cup zucchini, chopped
- ¼ cup green onions, chooped
- ¼ cup water (or milk)
- ½ teaspoon smoked salt
- ½ teaspoon black pepper
- 1 small tomato, chopped
- 2 tablespoon coconut oil
- In a small bowl, combine the eggs, bell pepper, water, onions, zucchini, salt and pepper.
- Pour into a skillet lightly greased with coconut oil. Cook and stir over medium heat until eggs are nearly set.
- Add the tomato; cook and stir until eggs are completely set.
Apple-Dijon-Lentil Burgers (GF)
- 1/2 cup uncooked green lentils
- 2 teaspoons coconut oil
- 2 heaping cups finely chopped cremini mushrooms
- 3 large garlic cloves, minced
- 1 cup finely chopped spinach leaves
- 1/3 cup green apple, finely chopped
- 1/3 cup red onion, finely chopped
- 1/2 teaspoon dried oregano
- 2 tablespoon dijon mustard
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup flaxseed meal
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
- Fried eggs, grilled onions, lettuce and sliced onion to garnish
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
- In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the spinach, onion, oregano.. Stir until combined and continue cooking for another few minutes until the spinach is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup flax meal. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
- Heat some more oil in the same skillet over medium heat. Meanwhile, form mixture into hamburger patties.
- Fry each patty for 5-6 minutes on each side. Serve with a fried egg, lettuce, grilled onions and sliced tomatoes.
Sweet Potato Fries (GF)(V)
- 3 sweet potatoes, cut in half and then lengthwise to make sticks
- 2 tablespoons coconut oil
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 1 heaping teaspoon of sea salt
- 1 teaspoon dried thyme
- Preheat oven to 425F.
- Combine sweet potatoes, spices, herbs and olive oil in a bowl. Place on rimmed baking sheet – do not overlap fries, use two sheets if necessary.
- Cook in heated oven for about 25-30 minutes – carefully flipping each fry halfway through cooking time.
- Once out of the oven, season with salt and a sprinkle of herbs – if you used them.
Who doesn’t LOVE 15-minute meals on a Monday?? You’re welcome in advance.
Tempeh Tacos (V)(GF)
2 tbsp avocado oil (or any high-temp cooking oil)
1 onion, diced
1 package tempeh, sliced into 1/2 inch cubes
1 tbsp tamari
1 tsp cumin
1/4 cup fresh chopped cilantro
other taco fillings such as lettuce, tomatoes, lime juice
corn tortillas or taco shells
lime wedges for serving
- Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
- Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
- Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.
Rainbow Chopped Salad (V)(GF)
the salad ingredients:
large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper, seeded and chopped
1 pint cherry tomatoes, chopped
1/2 english cucumber, chopped
2 cups corn
1/2 red onion, chopped
Cilantro-Avocado Dressing (V)(GF)
the dressing ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1 avocado, smashed
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 to 2 garlic cloves
1/4 cup avocado oil (or olive oil)
1 1/2 tsp. white wine vinegar1 tsp. agave nectar
1/8 tsp. salt
- Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
- Finely chop romaine, bell pepper, tomatoes and onion.
- Place all ingredients in a large bowl and stir to combine.
- Toss with desired dressing and serve.
Grilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)
2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper
- In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
- Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
- Use extra sauce for dipping. :)
Farmer’s Market Fried Rice (GF)
- 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
- 2 large eggs, beaten
- 2 tablespoons minced garlic
- 1/2 cup thinly sliced shallots
- 1 cup 1/4-inch diced, peeled and cored parsnips
- 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
- 4 cups cold cooked brown rice
- 12 cherry tomatoes, halved or quartered
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup finely chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
- Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add parsnips and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.