Avocado Toast (gf)

Avocado Toast (gf)

Avocado Toast (gf)
This is my take on my favorite meal that I order from Kaleidoscope at the Madison Improvement Club. I could literally eat this everyday and not get tired of it!ūüôā

the ingredients:
4 large eggs
4¬†slices gluten-free bread (I used Udi’s)
1 ounce micro greens
Juice of 1 lemon
extra-virgin olive oil
pinch of paprika
pink himlayan salt salt
freshly ground black pepper

the method:

  1. Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 7 minutes.
  2. Meanwhile, coat each slice of bread with some oil then place on a grill pan over medium heat until toasted to your liking.
  3. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then place in a bowl with lemon juice, salt and pepper. Use a fork to mash the ingredients together.
  4. When the eggs are ready, drain them, and place them in a bowl of ice water. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, some micro greens. Finish with a pinch of paprika, salt and pepper and serve immediately.

Chocolate Protein Smoothie Bowl (GF)

Chocolate Protein Smoothie Bowl (gf) (1)

Getting enough protein during the day can be a challenge when you are a vegetarian. My solution? Protein Smoothie Bowls!! As you can see from my blog roll, I have become quite obsessed with making “bowl” recipes for lunch. This particular recipe¬†packs a hefty 33 grams of protein – thanks to a scoop of pea protein powder, some Greek yogurt and chia seeds. Since I fancy myself a pretty active person, I’m supposed to take in a minimum of 100 grams of protein every day. Having a protein shake in the morning and this protein smoothie bowl at lunch makes it easy to consume the necessary protein one needs during the day.ūüôā

Chocolate Protein Smoothie Bowl (gf)
the ingredients:
1  banana, divided
(1) 3.5-oz Sambazon Unsweetened Acai Smoothie Pack
2 tbsp Nutrasumma Chocolate Pea Protein Powder
1/2 cup unsweetened almond milk
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1/4 cup plain Greek yogurt
sliced banana
pomegranate seeds
Greek yogurt
unsweetened coconut flakes
chia seeds

the method:
Blend the banana, acai smoothie pack, protein powder, almond milk, blueberries and raspberries into a frosty, smooth mix.  Place a big scoop of Greek yogurt at the bottom of your serving bowl and pour the smoothie mix over it. Sprinkle with toppings of your choice. Serve immediately.



Berry Acai Bowl (GF)

berry acai bowl (GF)

Acai Bowls have been my go-to lunches for quite some time now – ever since I started experimenting with them at Kaleidoscope (formerly S.E.E.D.) at the Madison Improvement Club. It is the perfect post-yoga (or any workout, for that matter) meal because they are refreshing, nutritious, delicious and filling. I like to layer my bowl with a big heap of plain greek yogurt to punch up the protein factor. Here is my basic recipe:

Berry Acai Bowl (gf)

1/2 small banana
(1) 3.5-oz Sambazon Unsweetened Acai Smoothie Pack
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup unsweetened vanilla almond milk
toppings (optional):
plain greek yogurt
pomegranate seeds
chia seeds


the method:

  1. In a blender, add banana, acai pack, strawberries, blueberries and a splash of almond milk. Blend until smooth, adding a splash of milk every so often.
  2. Place 1/4 cup plain greek yogurt at the bottom of your serving bowl and pour the acai puree over the greek yogurt. Layer your toppings according to your preference.
  3. Smile and enjoy!

Simple Mushroom Pasta + Nut-Free Pesto (GF)


Simple Mushroom Penne



  • 8 oz¬†gluten-free pasta
  • 4 tbsp¬†butter or coconut oil
  • 16 oz¬†mushrooms, sliced
  • 1/4 cup¬†parmesan cheese, grated or shaved
  • 1 1/2 cups¬†basil
  • 1/2 to 3/4 cup¬†shredded parmesan
  • 1/4 cup¬†olive oil
  • 1 clove¬†garlic, minced
  • 1 lemon,¬†juiced and zested
  • salt & pepper to taste

Cooking Directions

  1. Cook the gluten-free pasta according to package directions. Drain and set aside.
  2. Meanwhile, combine all the nut-free pesto ingredients (ingredients 5-10) in a food processor and pulse until smooth.
  3. Heat the butter/coconut oil over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the gluten-free pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh thyme or other herbs to taste.
  4. Pour gluten-free pasta into bowls and top with a generous spoonful of the nut-free pesto OR stir the pesto directly into the pasta.
  5. Enjoy with a smile!

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.