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I had actually never even heard of Amaranth until I saw this recipe. Amaranth is a relative of quinoa, so nutritionally it is quite similar. Amaranth is high in protein, high in fiber, and is very good for digestive health. It is also completely gluten free!
- 1½ cups cooked Amaranth (1½ cups water simmered with ½ cup amaranth for 25 mins)
- 3 ounces mushrooms, chopped finely
- 1 cup Spinach, chopped finel
- 1 Carrot (shredded)
- ½ cup Oat Flour
- ¼ cup Ground Flax
- Salt and Pepper, to taste
- Olive Oil (to cook)
Tonight I made a big avocado, tomato, yellow pepper and falafel salad. I used Nature’s Earthly Choice mediterranean falafel and quinoa. I’d never made falafel before, and I must say, it was so easy and good.The best part – these are GLUTEN FREE with 8 grams of fiber and 9 grams of protein per serving.
On Sunday night, we hosted family dinner at our house. The (almost entirely gluten-free) meal included:
- Sweet Potato Veggie Burgers with Udi’s Gluten Free Buns
- Lemon infused gluten free pasta salad with fresh herbs & grilled asparagus (we added sun dried tomatoes)
- Mecca Azteca Quinoa Salad
- A simple avocado & tomato green salad
- Flourless Peanut Butter Cookies
I found this recipe via the Gulten-Free Goddess after looking for a delicious gluten-free pasta dish for Spring.
- 1 12-oz. box gluten-free brown rice penne
- 1 1-lb. bunch thin asparagus
- Extra virgin olive oil, as needed
- 1 large lemon
- 1/2 cup Vegenaise (buy at whole foods)
- 2 tablespoons chopped fresh parsley or cilantro
- 1 tablespoon chopped fresh mint leaves
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh marjoram (or use oregeno)
- Sea salt
- Black pepper, freshly ground
Nature’s Path Gluten Free Whole O’s Cereal
This cereal ($5) is USDA organic certified and is made with gluten-free ingredients like buckwheat, quinoa, millet, sorghum, amaranth, brown rice, flax, and whole grain corn. Whole O’s are high in fiber, low in sugar, and taste delicious. 110 calories per serving.
* I also LOVE Trader Joe’s Organic High Fiber O’s Cereal (similar NON gluten-free version)
General Mills Rice Chex
Most Chex cereals ($4) are gluten-free so you can enjoy Rice Chex, Corn Chex, Honey Nut Chex, Cinnamon Chex, and even Chocolate Chex without a spec of gluten.
Barbara’s Honey Rice Puffins
Crispy and sweet, Barbara’s Honey Rice Puffins ($5) are deliciously light and crunchy made with brown rice and the natural sweetness of honey. Buy at Trader Joe’s or Whole Foods.
* I ate Puffins ALL the time in college…for breakfast, lunch AND dinner sometimes.
Kay’s Naturals Gluten Free Apple Cinnamon Protein Cereal
This is a great cereal option for those who want something similar to Cheerios. Kay’s Naturals Gluten Free Apple Cinnamon Protein Cereal ($5) is made with a variety of ingredients, including corn flour, rice flour, pea fiber, and evaporated cane juice; it’s also fat free. It even comes in an apple and cinnamon flavor.
I saw this post on Oh She Glows and can’t wait to make it. This is the ideal lunch for someone wanting a vegetarian ”tuna salad” wrap.
- 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle (1 pickle)
- 1 tbsp minced fresh dill
- 1 garlic clove, minced
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds (or pecans/walnuts)
- salt and pepper, to taste
- Trader Joe’s Reduced Carb Whole Wheat tortillas
I saw this recipe on Food Gawker – what a great, protein packed breakfast. See the entire recipe at The Vegan Chickpea.
- 1 cup unsweetened almond milk
- 1/2 cup gluten-free oats
- 1 banana
- 1 tbsp almond butter
- 1/2 Whole Trade pineapple, peeled, cored and cut into 24 chunks
- 2 (3.5-ounce) bars Whole Foods Market Tanzania Organic Dark Chocolate
- 1/8 to 1/4 teaspoon cayenne
- 1/2 teaspoon flaky sea salt
- 3 tablespoons olive oil
- 2 tablespoons whole cumin seeds
- 1/4 teaspoon dried red pepper flakes, or to taste
- 4 garlic cloves, finely minced
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 3/4 cup Italian parsley, leaves only
- Small handful fresh mint leaves
- 1 lemon, zested and juiced
- 3/4 pound English cucumber
- Flaky sea salt
- 1 cup uncooked quinoa, washed well
- 1 tablespoon +1 tsp olive oil, divided
- 1 cup chopped onion
- 1 cup diced carrot
- 2-3 garlic cloves, minced
- 2 cups vegetable broth
- 1/4-1/2 tsp kosher salt, to taste
- 1/2 tsp cinnamon
- 1 1/2 cups diced Granny Smith apple, not peeled (one large apple)
- ~20 almonds, toasted
- 1 tsp. vanilla
- 1/2 cup dried cranberries
- black pepper, to taste
- 1 tbsp pure maple syrup
- 2 Belgian endive, sliced thin (approximately 2 cups)
- 1 cup pomegranate seeds
- 1/2 lemon, juice from
- 1 apple, chopped
- 3/4 cup walnuts, chopped
- 1/4 cup raw, unfiltered apple cider vinegar
- 1/4 cup maple syrup (not raw)
- 1/2 cup olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon dried mustard
- 3 tablespoons diced shallot
- Himalayan salt and pepper (to taste)
Last night, I went to dinner at Madame Chou Chou, a new restaurant in Santa Monica. It is a cute little French restaurant on Main Street, with a beautifully decorated back patio. As my main course, I ordered the farmers plate – the farmers market assorted vegetable plate. The veggies were so fresh, perfectly seasoned and very filling…I will definetly be making this dish at home.
I saw these jicama fries via the food blog Sodium Girl. The author, Jess, has a type of lupus that requires her to eat a very low-sodium diet.
Directions: Cut jicama into long French fry-like sticks. Then in a medium bowl, mix 2 to 3 tablespoons of olive oil with 1/2 teaspoon garlic powder, 1/4 teaspoon white pepper, 1/4 teaspoon chili powder, and 1/2 teaspoon dried herbs like dill, tarragon, parsley, or all of the above. Add the jicama sticks to the bowl and toss with your hands until well coated. Serve on a plate or standing upright in a glass.
- 1 large eggplant, sliced into 1/4-1/2 inch slices
- 2 tomatoes, sliced into 1/4-1/2 inch slices
- 1 (15 oz) can of white kidney (cannellini) beans
- 1 tsp salt plus about 2 Tbsp for sweating the eggplants
- 2 tsp lemon juice
- 1 Tbsp fresh basil (about four large leaves) plus several sprigs or leaves for garnish
- 1 tsp olive oil
- 1/4 tsp garlic powder (or about half a clove of fresh garlic)