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HealthyAdmin

Cauliflower Fried Rice (Greek Style)

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A beautiful take on a traditional Greek rice dish. It’s fluffy and fragrant, bursting with flavors of lemon, garlic, sun-dried tomatoes, and artichokes. It can easily be a quick weeknight main meal or side dish, and if you really want to save time you can now purchase bagged cauliflower at most supermarkets. I promise you won’t miss your old rice. Enjoy!

Cauliflower Fried Rice (Greek Style)
 
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Recipe type: Entree orSide
Cuisine: Greek
Serves: 4 bowls
Ingredients
  • 1 small cauliflower
  • 2-3 cloves of garlic, crushed
  • 2 cups frozen artichokes, chopped
  • ¼ cup sun-dried tomatoes
  • 5 scallions, chopped
  • 3 Tbls lemon juice and zest of 1 lemon
  • 2 heaping Tbls fresh mint, chopped
  • 2 heaping Tbls fresh dill, chopped
  • 4 cups fresh spinach, chopped
  • 3 Tbls extra virgin olive oil
  • Salt & pepper to taste
Instructions
  1. Chop the cauliflower in small pieces and add to food processor in 4 portions. Set aside.
  2. Heat a large skillet or wok over medium heat and add the olive oil and garlic. Cook for 30-60 seconds. If using a wok, you can use coconut oil, but you may need more.
  3. Add artichokes and saute for 2-3 minutes on high heat, followed by the tomatoes and scallions.
  4. Add the cauliflower rice and stir for another 5-8 minutes, then add the lemon juice and zest.
  5. Finally, add the spinach and herbs along with the salt and pepper.
  6. Keep stirring until everything is bright and mixed through. Add more oil if needed and adjust your seasonings to taste.

Strawberry Nectarine Bars

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Strawberry Nectarine Bars
 
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Summer fruit season is here! My favorite time of year for so many varieties of sweet juicy fruits. Enjoy these gluten free strawberry bars!
Author:
Recipe type: Dessert
Serves: 9 bars
Ingredients
  • Crust
  • 1 c almond flour
  • ½ c gluten free oats
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 3 Tbl honey
  • 2 Tbl coconut oil or butter, softened
  • Topping
  • ¾ cup strawberry jam
  • 1 c chopped strawberries
  • ½ tsp cinnamon
  • ½ tsp lemon juice
  • 1-2 nectarines sliced
  • Slivered almonds
Instructions
  1. Preheat oven to 325F
  2. Line a 9 x 9 pan with parchment paper
  3. Mix the dry crust ingredients in a medium bowl.
  4. Add the honey and mix combine with a fork or spoon.
  5. Add the oil or butter and mix together with your hands.
  6. Spread the crust in the lined pan and pat down so it is evenly distributed.
  7. Bake for 15 minutes on the top rack. Make sure it is completely cooked through.
  8. Topping
  9. Add all ingredients except the almonds to a small saucepan.
  10. On low heat warm the mixture through.
  11. Top the crust with the strawberry mixture.
  12. Add the sliced nectarines arranged however you choose.
  13. Bake for 15-20 minutes or until bubbly, on the top rack.
  14. Remove from oven and top with almonds.
  15. Let cool completely before cutting into bars.
  16. Store in the refrigerator.
 

Sweet Potato Chocolate Chip Bread

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If you’ve never had sweet potatoes and chocolate together, here’s your chance! I’ve been on a sweet potato kick lately, maybe because we’re facing another hot summer in Texas, and all I can think about is the fall. This gluten-free bread is so moist and delicious; I think you’re going to love it.

Sweet Potato Chocolate Chip Bread
 
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Recipe type: Gluten Free Bread
Serves: 1 loaf
Ingredients
DRY
  • 2 c sifted almond flour
  • ¾ - 1 c coconut sugar
  • ½ c arrowroot
  • 1 heaping tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1 heaping tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
WET
  • ¾ c cooked, peeled, sweet potatoes, mashed and cooled*
  • ¼ c melted coconut oil or butter
  • ¼ c coconut milk or your favorite
  • 2 eggs
  • 1 tsp vanilla
  • ½ heaping c chocolate chips
  • ¼ c pecans
  • Extra chocolate chips and pecans for topping (about ¼ cup each)
Instructions
  1. Preheat oven to 375F.
  2. Line a bread pan with parchment paper.
  3. In a large bowl combine all dry ingredients.
  4. In another medium bowl add all wet ingredients along with the cooled sweet potatoes. Mix well using a fork.
  5. Add the wet to the dry, along with the pecans and chips, and mix well with a spatula.
  6. Transfer batter to a bread pan.
  7. Top with more pecans and chocolate chips and bake for 40-45 minutes, or until the center is firm.
  8. --
Notes
*To cook sweet potatoes, slice in half and wrap in foil. Bake at 375 degrees for 35-45 minutes, or until soft
 

Farinata Pizza with Beet Pesto

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Farinata with Beet Pesto
 
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Farinata is made with chickpea flour and no leavening. It resembles a pancake or flatbread and translates into "made of flour' in Italian. Gluten free flour that is. It is traditionally found in Liguria which borders France where it's called Socca. It's very easy to make whether you're looking for a softer pancake-like crust, or more of a crispy texture.
Author:
Serves: 8 slices
Ingredients
  • Farinata (Crust)
  • 1 c chickpea flour
  • ¾ tsp salt
  • 1 c water
  • 4 Tbl olive oil (divided)
  • Beet Pesto
  • 1 c cooked beets (boiled, steamed, or roasted)
  • ⅓ c walnuts or pine nuts
  • 2-3 cloves garlic
  • ¾ c grated Pecorino Romano cheese*
  • Zest of 1 lemon
  • 2 c fresh basil
  • ½ tsp salt
  • ⅓ c olive oil
  • Toppings
  • 1 yellow squash
  • 6-8 asparagus sprigs
  • Olives (your favorite)
  • 4 oz Goat Cheese*
Instructions
  1. Farinata (Crust)
  2. Mix the flour and salt together in a medium bowl.
  3. Add the water and 2 tablespoons of the olive oil.
  4. Whisk until well combined, and cover with a dishtowel for at least 1 hour.
  5. After 1 hour, preheat oven and turn on the broiler.
  6. Place a 10 inch iron skillet in the oven for about 10 minutes until it gets very hot.
  7. Carefully remove the skillet from the oven and grease the pan with 2 tablespoons of olive oil.
  8. Pour in the batter and return to the broiler for 5-10 minutes.
  9. Keep it in longer if you're looking for a crispier crust.
  10. Beet Pesto
  11. Add all the ingredients to a food processor or blender, then slowly add the olive oil and combine well.
  12. Top the crust with the pesto.
  13. Add the yellow squash, asparagus, olives, and goat cheese.
  14. Return to the oven for 20-30 minutes at 375 degrees.
  15. *For vegan option, substitute nutritional yeast for the Romano cheese, and your favorite vegan alternative for the Goat cheese.
 

Cauliflower Muffins

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Roasted Cauliflower Muffins
 
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I love the versatility of Cauliflower and how many different flavors you can incorporate with it. Filled with scallions and turmeric, these delicious muffins need to make their way into your kitchen! They're Paleo friendly and can accompany any meal. Even if you're not a cauliflower fan, I think you'll enjoy this recipe.
Author:
Recipe type: Muffins
Serves: 12 muffins
Ingredients
  • 6 heaping cups of coarsely chopped cauliflower
  • 1 tsp. garlic salt
  • 1 tsp. turmeric
  • ½ tsp salt
  • Black pepper
  • Olive oil
  • 2 eggs
  • ½ c almond flour
  • 4 scallions finely chopped
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 450 degrees and grease a non-stick muffin tin.
  2. Spread the chopped cauliflower on a baking sheet.
  3. Add the garlic salt, turmeric, salt and pepper, and a generous splash of olive oil.
  4. Roast for 15-20 minutes, giving it a stir half way through.
  5. Remove from oven, stir to evenly distribute spices, and let cool.
  6. Transfer to a food processor and pulse for 3-4 rounds.
  7. Transfer to a large bowl and add the almond flour, baking powder, eggs and scallions.
  8. Stir until well combined and spoon into a non-stick greased muffin tin.
  9. Bake at 375 degrees for 20-25 minutes.
  10. Notes:
  11. *You can omit the turmeric and substitute your favorite herb.
  12. *Make sure your muffin tin is "non-stick."
  13. *I'm sure these would also be wonderful with almost any type of cheese. Go for it!
 

Krispy Quinoa Donuts

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Krispy Quinoa Donuts
 
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A healthy version of rice crispy treats! My daughter turned me on to quinoa puffs and buys them in bulk at her local grocer. Unfortunately, I'm not able to find them here in Austin, but you can order them from www.nuts.com. They are extremely versatile and a great addition to so many dishes. If you really like a good crunch, I think you'll enjoy these gluten free donuts!
Author:
Recipe type: Dessert
Serves: 13 donuts
Ingredients
  • 2 c quinoa puffs
  • ½ c peanut butter, or your favorite nut butter
  • ⅓ c honey or maple syrup
  • ⅓ c coconut oil or butter
  • ¼ c chocolate chips
  • 1 tsp vanilla
  • Large pinch of salt
Instructions
  1. In a small sauce pan combine nut butter, sweetener, coconut oil/butter, chocolate chips.
  2. Melt over low heat just until chocolate melts.
  3. Remove from heat, add vanilla, and set aside.
  4. In a large bowl combine the quinoa puffs and salt.
  5. Add the melted mixture to the quinoa and combine well.
  6. Fill your donut pan and refrigerate up to 1 hour. Any mold will work, or just use a pyrex pan.
  7. Remove from fridge and let them thaw about 10-15 minutes before removing from the pan.
  8. If they're too hard they won't budge.
  9. Use your favorite toppings, frostings, and sprinkles.
  10. I used ½ c melted chocolate chips and 1 tsp coconut oil for the donut dip.
  11. I did the same with white chocolate and filled a squeeze bottle for the striped donuts.
 

Frittata Casserole

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Frittata Casserole With Potato Crust
 
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We usually have our Frittata without a crust, but thought I'd try something different here. It seems many people are anti-potato these days, but we love them! Use your favorite veggies and top with cheese if you wish. Enjoy!
Author:
Recipe type: Breakfast
Serves: 8 servings
Ingredients
  • Crust:
  • 1 large potato with skin
  • 2 Tbl. olive oil
  • ½ tsp. garlic powder
  • Salt & pepper
  • Filling:
  • 2 c sliced mushrooms, any variety
  • 1½ c mixed bell peppers, chopped
  • 1 c chopped onion
  • 1 heaping c raw spinach
  • 3 Tbl. olive oil
  • 1 Tbl. dried basil
  • 1 tsp. garlic powder or use fresh
  • Salt & pepper
  • 6 eggs, beaten
  • 2 tomatoes, sliced into rounds
Instructions
  1. Preheat oven to 375.
  2. Grease a casserole dish - I used a 9x9 dish.
  3. Slice the potato in rounds and toss with the remaining ingredients.
  4. Line the casserole with the sliced potatoes until completely covered and bake for 15-25 minutes.
  5. In the meantime saute the onions, peppers, and mushrooms for 5 minutes.
  6. Add the spinach, basil, garlic, salt and pepper and cook for an additional 5 minutes keeping everything crisp.
  7. Remove from heat and spread the veggies on the potato crust.
  8. Add the eggs and top with the tomatoes.
  9. Sprinkle with salt and pepper.
  10. Bake at 375 for 15-20 minutes or until set.
  11. Slice into squares and top with salsa.
  12. Optional: If you're a cheesy person, top with your favorite cheese the last 5 minutes of cooking.
 

Vegan Chocolate Mousse

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This mousse is quick, delicious, and super easy to make. It’s a great dessert for a date night-in. Just make sure you refrigerate your coconut milk the night before!

Chocolate Mousse
 
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Author:
Recipe type: Dessert
Serves: 2 servings
Ingredients
  • 1 can full fat coconut milk
  • ⅓ c cocoa powder
  • ½ c honey or maple syrup
  • 1 tsp. vanilla
Instructions
  1. Refrigerate the coconut milk overnight.
  2. Flip the can over and drain the coconut water into a cup (use later for smoothies or soup!).
  3. Scoop the cream from the bottom of the can into a medium sized bowl.
  4. Add cocoa, honey or maple syrup, and vanilla and blend with electric mixer until smooth.*
  5. Use a pastry bag or simply scoop into 2 dessert bowls or ramekins.
  6. Sprinkle with your favorite toppings, such as shaved chocolate, coconut or berries.
  7. Enjoy!
Notes
*Add some of the coconut water if it's too thick.
 

Mini Peppermint Patties

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Mini Peppermint Patties
 
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Delicious bite sized patties and great for the holidays! My intention wasn't to make these into mini patties, but I ordered the wrong size mold. In the end I was happy I did as they have a thinner texture resembling Andes mints. Here's the silicone mold I used: http://www.overstock.com/Home-Garden/Freshware-30-cavity-Silicone-Macaroon-Pan
Author:
Recipe type: Dessert
Serves: 30 Patties
Ingredients
  • Filling:
  • ½ c. coconut butter, softened
  • 2-3 tsp. honey
  • 1 tsp. peppermint flavor
  • 1-2 tsp. milk (almond or coconut)
  • Pinch of sea salt
  • Chocolate Topping:
  • 1 c. chocolate chips or chunks
  • 1½ tsp. melted coconut oil
Instructions
  1. Oil the molds with a touch of coconut oil.
  2. For the filling:
  3. Mix all ingredients together with a fork except the milk.
  4. Adjust your sweetness level and slowly add the milk to reach a smooth consistency like a paste.
  5. Fill each circle with ½ tsp. of the filling.
  6. Chocolate Topping:
  7. Melt all ingredients and top each filling with 1 tsp. of the chocolate mixture.
  8. Refrigerate for 6-8 hours, then pop each one out individually.
  9. Store in the fridge in an airtight container.

Homemade Almond Milk

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Homemade Almond Milk
 
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Making my own almond milk brings back such beautiful memories of raising my daughters in Alaska. I nursed them for a long time but as they got older and needed an alternative, I refused to give them formula. My first batch probably came around 1986. We didn't have a fancy nut milk bag, but instead used cheesecloth which never gave me that smooth consistency. It's perfectly fine if that's all you have, but the nut milk bag really has spoiled me. May this recipe bring you lots of fond memories whether you have little ones at home, or if you're an adult just looking for a delicious alternative.
Author:
Serves: 1 Quart
Ingredients
  • 1 cup raw almonds soaked in water overnight
  • 4 cups filtered water
  • Flavorings of your choice such as vanilla, dates, or tumeric
Instructions
  1. Soak the almonds in water overnight in a bowl.
  2. Drain, rinse, and add to a vitamix or blender of your choice.
  3. Add the 4 cups of water and blend on high speed until smooth.
  4. Strain the milk through a nut bag/cheesecloth. ( I use a large glass tea pot so i can then easily transfer into a quart jar)
  5. If you're adding flavors, return to the blender and give it a quick mix.
  6. Transfer to a jar or pitcher and enjoy up to 1 week.

 

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