Here’s a recipe light enough for the warm SPRING! weather we’re having…but we love it so much, we like to eat it all year ’round! The great part about this recipe is that you can take away or add anything you’d like to change it up for the season. Add more vegetables such as cucumber, broccoli, or carrots to get in your daily servings. ;)
1 cup cherry tomatoes, in quarters (or in thirds, depending on size)
2/3 cup zucchini, coarsely chopped
1 red pepper, coarsely chopped
½ cup chopped onion
2 cup chopped mushrooms
¾ cup sliced olives
Lemon juice from 2/3 to one whole lemon, to taste
1 tablespoon balsamic vinegar
4 tablespoons olive oil
½ cup diced dried apricots (optional)
Feta for topping
Make quinoa according to the package – chicken or vegetable broth can also be used instead of water to add flavor. Transfer cooked quinoa to a large bowl and fluff with a fork. Let quinoa sit for 5-10 minutes to cool before adding the remaining ingredients. Refrigerate for at least one hour. Top with feta cheese when serving.
This recipe makes for a high protein, low carbohydrate snack :)
Makes 12 mini zucchini tots
1 c zucchini, shredded
1 large egg
1-2 cloves garlic, minced
¼ c onion, diced
¼ cheese, grated (cheddar or parmesan work the best)
¼ c gluten-free all-purpose flour
¼ teaspoon salt and pepper to taste
Preheat oven to 400ºF. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water so the tots won’t be soggy. In a bowl, combine the egg, onion, garlic, cheese, flour, zucchini, salt and pepper. Using a spoon or a cookie scoop, fill the muffin tin to the top. Bake for 15-18 minutes, or until the top is browned and set.
Wondering the best way to make sure your meals are safe when you eat out? Check out this article by the Academy of Nutrition and Dietetics! It may take a little planning ahead, but living gluten-free doesn’t have to impede your social life. :)
We will be cooking up these delicious veggies burgers at the Expo!
Only 15 DAYS until the expo!
Vegetables – enough to fil a large-sized roasting pan
(we like potatoes and yellow squash)
¼ cup olive oil or butter
1 teaspoon garlic, minced
1 ½ tablespoon red wine vinegar
1 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
Set the oven to 400ºF. Clean and chop vegetables and place in a large-sized roasting pan. (To keep the potatoes from browning, place them in enough water to cover them as you are prepping) Combine the rest of the ingredients in a bowl. Pour herb mixture over the vegetables. Bake for 45 minutes to 1 hour until vegetables are tender.
We received a very generous donation from Soyjoy. These cranberry bars are delicious!
Hummus with vegetables makes for a great and filling snack! What are your favorite pairings with hummus?
1 (15 ounce) can chickpeas
1/8 cup fresh lemon juice (~1/2 lemon)
1-2 cloves garlic
2 tablespoons olive oil
½-1 teaspoon kosher salt
½ teaspoon cumin
2-3 tablespoon water
Add olive oil, garlic, cumin, salt and lemon juice to food processor and process for 30 seconds. Scrape the sides of the bowl and process for another 30 seconds or until garlic is minced. Drain chickpeas and rinse with water. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides of the bowl, add the remaining chickpeas, and process for another 1-2 minutes until thick and smooth. If hummus is still too thick, turn the food processor on and slowly add 2-3 tablespoons of water (or reserved chickpea liquid from can) until you desired consistency is achieved. Scrape into a bowl, drizzle olive oil over the top and sprinkle with paprika.
Thank you Carrabba’s Italian Grill for taking part in the expo this year!