Frozen fruit in the warm weather is the best kind of treat. Also try frozen grapes as a snack, the kids love ’em!
Makes 4 servings
2 cups frozen melon, chopped
½ cup plain yogurt
¼ cup sugar
1 teaspoon vanilla or lime juice
Add all the ingredients to a food processor or blender until just smooth. Be careful not to bend too much, or the sorbet will be too soft.
Only TWO DAYS before the expo this Saturday from 10am – 2pm! We can’t wait to see you there!
We love eating salads with fruit! What about you?
1 large crown and stem of broccoli
1 tablespoon yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh dill, chopped
Salt and pepper
Slice broccoli stem into 1/8” discs. Cut off florets and slice thinly. Slice applies into 1/8” pieces. Mix ingredients in a bowl. For the dressing, mix all ingredients together in another small bowl. Add additional seasons to taste. Mix dressing with the apples and broccoli. Chill for 10 minutes in the refrigerator before serving.
Cold soup? Yes! It is delicious in the warm weather! Let us know how you like this Spanish dish.
Makes approximately 8 servings
3 cups tomatoes, diced
2 cups red bell pepper, diced
2 cups red onions, diced
1/2 cup celery, diced
2 cups cucumber, diced
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups vegetable juice
1 teaspoon cumin
Cilantro for garnish, if desired
Mix diced tomatoes, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls. Add one of the bowls into a blender. Add garlic and vinegar to the blender and puree until smooth. Add the juice, cayenne and cumin to the blender and blend. Add the puree to the bowl of diced vegetables. Refrigerate for at least 6 hours before serving. Garnish with cilantro.
Don’t forget! Only 8 days until the expo next Saturday! 🙂 🙂
3-4 large green bell peppers
1 large yellow onion, diced
1 pound ground round
½ teaspoon salt
½ teaspoon pepper
½ cup uncooked white rice
12 ounce can of gluten-free tomato sauce
Wash the peppers thoroughly. Make a circular incision and remove stem and seeds and rinse the inside of the pepper. In a large mixing bowl, combine the onion, ground beef, rice and salt and pepper and mix well by hand. Stuff the meat and rice mixture into the peppers. Place the stuffed peppers into a pot. Pour tomato sauce over stuffed peppers. If there is leftover meat mixture, form into balls and add to pan. Simmer on low, covered, for 1-1½ hours. Add water if the sauce becomes too thick. Peppers are done when the sides split.
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. 🙂
Only 15 DAYS until the expo!