Tag Archives: Gluten Free

Vegetable Tain

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Vegetable Tain

The family loved this dish. I thought there would be extra for lunch the next day, but there was not any left when I went to make my plate. They devoured the entire pan. By the way I used zucchini and yellow squash from our garden. Pappi has potato and tomatoes planted, but they aren’t ready yet. Can’t wait until it’s this can be made from all fresh ingredients from our own garden.

Kale Cabbage Carrot Salad YUMM!!!

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This is day 15 of 365 and 9 recipes out of 314 pins. I actually prepared this salad two days ago, and haven’t made anything new this weekend. This was a good raw recipe served with the almond tortillas from a few days ago (by the way I’ve had to remake 3 times already), but I also took the leftovers and heated them with a little tamari over rice for a sweet stir fry. So, another two in one opportunity. It’s as yummy as it is pretty to me, but my family doesn’t really like it enough to make in large quantities again. I’ll have to cut the recipe back to make individual servings.

Almond Four “Wraps” by Maria Emmerich

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Maria creates my favorite low carb foods. Although I didn’t try it, this recipe has turned out to be a hit with my husband. We will be using this for sandwich wraps, as a tortilla replacement as well as to replace the insanely high carb indian flat bread we used to love so much. This is a mix, make and repeat recipe for sure.

Vegan dressing stuffed mushrooms

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Made up my own recipe for gluten/sugar free vegan cornbread dressing with corn meal, rice flour, guar gum, almond milk, xylitol, apple sauce, veggie broth, and spices. Didn’t measure so don’t have a recipe. Once that was done I cored some whole baby Bella’s and stuffed the mixture into it. Drizzled with olive oil and heated in oven. Result – Yummy!

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Breakfast Reconfigured

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In our culture if you’ve not got a plate of pork surrounded by eggs and bread you’ve not eaten breakfast. Well, none of those things are allowed in my diet any longer, so what is left. Nothing… That is if I want to stick with the traditional breakfast fare. My health coach has hipped me to a totally new way to eat for breakfast. No pork or breads included, but I feel completely satisfied. So, I thought it would be great to share. She didn’t name the recipe so I’ll leave it unnamed until she post it on her site. Follow the simple directions below and BAM!!! Yummy Goodness for Breakfast.

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1 can Garbanzo Beans
1 bag of Lima Beans
1Bag of spinach
Peanut Sauce
Chia/Hemp seed mix
Olive Oil
 I’ve used frozen lima beans and canned lima beans. I’ve also used frozen spinach, but I prefer to use fresh.
Just sauté the beans and spinach (in olive oil) to your liking. Add the peanut sauce once the beans and spinach are about 75% cooked…simmer for about a minute or 2. Add chia/hemp seed mixture just before serving.