Roasted Portobello Mushroom Bun "Burger"

Roasted-Portobello-Mushroom-Buns

About 6 years ago, prior to learning about my gluten intolerance, I would have considered a bread-less burger incomplete, as if I was missing out on a vital aspect of the burger eating experience. Now a days, my view point has changed. Bread-less burgers have become the norm. Frankly, I'm not a fan of gluten-free breads. They lack the luster and rustic taste of its gluten version, and not to mention are heavier and more calorie and carb dense. A great burger simply requires something to sandwich it in, to make for an easy for a little messy eating. I'm excited to share this uber savory and delicious recipe--Roasted Portobello Mushroom Buns. It is not only full of flavor but it's healthy and simple to make.

I love the meatiness of roasted portobello mushrooms, but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and easy method that does the trick. You can use the caps as “bread” for a gluten-free/Paleo/vegan sandwiches since they come out nice and flat.

Did I mention that this also makes for a great dinner option for Meatless Monday's? Enjoy!

Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel 1 tablespoon olive oil 1 tablespoon amino acids or soy sauce (I used gluten-free soy sauce) Kosher salt Freshly ground pepper 1 tomato, sliced 1/2 purple onion, slices tuscan kale leaves (or your favorite leafy green) 1 avocado juice from 1/2 lemon Mayo, to taste (optional)

This recipe serves 2.

I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack. I then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile. Once they were nicely coated, I popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. If you have a dehydrator, you can place these in at a low temperature for 3-4 hours. When the mushrooms were ready I did have to remove them from the trays and the juices they released, and placed them on a plate to dry off a bit. During this time I got the rest of my ingredients ready. I mashed up an avocado with a little lemon, sliced my tomato and onion, and prepped my kale (wash and tare off). Arranging the bun, there was on method really. On one "bun" I placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

Roasted Portobello Mushroom Buns
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Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel

1 tablespoon olive oil

1 tablespoon coconut aminos

Sea salt

Freshly ground pepper

1 tomato, sliced

1/2 purple onion, sliced

Tuscan kale leaves (or your favorite leafy green)

1 avocado

juice from 1/2 lemon

Mayo, to taste (I used Just Mayo from Hamilton Creek)

What You'll Need To Know

  1. I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack.
  2. Then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile.
  3. Once they were nicely coated, popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. When the mushrooms were ready I did have to remove them from the trays and the juices they released and placed them on a plate to dry off a bit.
  4. Mashed up an avocado with a little lemon
  5. On one “bun” placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

 

Gluten-Free Peanut Butter Muffins

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Who doesn't love eating a delicious muffin...and peanut butter? Unfortunately, many coffee shops and store bought muffins are full of added sugars, preservatives and sometimes even fat. This peanut butter muffin recipe is super easy to make and tastes amazing. Oh, peanut butter, I think many of us are in love with you. I have loved peanut butter since I was a little kid. I have experimented with lots of other nut and seed butters, but peanut butter is always a staple in our house. (I have to say my husband loves it even more than I do.)

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I’m currently on an almond butter kick, but that changes. If you are reading this, and have a nut allergy, there are so many great options out there. So, please don’t let it discourage you. You can just use it in place of the peanut butter in this recipe. Sun butter is an excellent option (which is really just sunflower seeds and salt).

It’s easy to find decadent peanut butter recipes considering the marriage between chocolate and peanut butter are one of the best. But it’s possible to have a good tasting muffin without all the frills too. And, if you're enjoying this for breakfast, I recommend some additional nut butter on it for an extra protein kick. In this recipe, I put a half a date on top of a few of them too for fun.

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What You'll Need

2 cups oat flour (just grind up old fashioned gluten free oats)
1/4 cup oil
1/4 cup nut butter (I used peanut butter)
2 tablespoons nut butter (I used peanut butter)
1/4 cup grade A maple syrup
1 1/2 cups unsweetened almond milk
3 tsp aluminum free baking powder
pinch of salt
pitted dates, if using (optional)
Peanut Butter Glaze:
1/2 cups maple syrup
1/4 cups peanut butter
 

What You'll Need To Know

Preheat oven to 350 F degrees.

In a medium size bowl whisk together flour, baking soda, and salt.

Add the nut butter and oil and mix it with a fork until it looks crumbly.

Add the milk and maple syrup until just combined. Do not beat the mixture.

Pour into muffin greased or lined and bake for about 12 minutes, or until the tops are golden and it passes the toothpick test*. Add a half a date on top before placing in the oven, if using.

Allow to cool.

Peanut Butter Glaze
I used a double boiler for on high heat for a minute until the two were well combined, stirring frequently.

A microwave* can also be used for 30 seconds, stir and serve on top of your desired dish!
Notes

*toothpick test = stick a toothpick in the middle and if it comes out clean they're ready!

This recipe first appeared on AskLeahRenee.com

An Energizing Green Smoothie Bowl

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Green smoothie bowls have been my thing lately. I normally have a bowl of oat bran, but there has been something so exciting about smoothie bowls. Maybe it’s the fact that you can make them pretty with all the toppings and vibrant colors? This week I used H2 Yerba Mate as my liquid base. It turned out SO delicious and provided the perfect energy kick. So, what is in this bowl exactly?

green smoothie bowl with h2y
green smoothie bowl with h2y

What you’ll need
... 1 handful of baby kale 1 handful of baby spinach 1/4 haas avocado 1/4 banana 30g blueberries 1 cup brewed and refrigerated H2Y’s traditional yerba matte 20g oat bran 1 scoop of VegaOne Protein Smoothie (Vanilla)



Toppings… 1/4 banana 10g blueberries a sprinkle of chia seeds a sprinkle of buckwheat

What you’ll need to know… Place the ingredients into a high powered blender. Secure the lid and blend starting on low and work up to high speed, blend until the smoothie is completely smooth. Pour the smoothie into a bowl and sprinkle your toppings. This recipe makes one serving. 💚Enjoy!

green smoothie bowl
green smoothie bowl

Amaranth Huevos Rancheros Wonder Bowl

I’m always racking my brain on how to make whole grains more fun for my husband and me to eat.  I fell like when I make breakfast or stir fry bowls, I always tend to stick to quinoa. And, although there is nothing wrong with it, this morning I wanted to try something different. This whole eating clean and uber healthy can be tricky at times when it comes to creating creative dishes to excite the taste buds. That's when I discovered a new ancient grain: Amaranth.

Amaranth.

Have you tried it? It's really delicious!

Sure, Quinoa is the publicity hog when to comes to healthy gluten-free ancient grains. But, Amaranth is soon going to be taking over the spotlight.

This Ancient Aztec grain has more protein with 9 grams per cup, and it's amino acid profile is as close to perfect as you can get for a protein source. It is also relatively high in calcium, iron, potassium, magnesium, and fiber. So, why wouldn't you give it a try?

I love it's mild, grassy flavor, making it a nutritious substitute for starchy bases like rice and polenta.

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I was really excited to cook this grain in my breakfast this morning, tapping into my Mexican heritage. This Amaranth Huevos Rancheros are really good. Amaranth to be an acquired taste due to its strong earthy flavor, this recipe flavors balanced each other out in this hearty breakfast bowl.

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What You'll Need

3tsp coconut oil, divided
1 cup cooked amaranth
1/2 cup corn
1/4 tsp ground cumin
1/4 tsp garlic powder (or 1 garlic clove)
1/2 cup cilantro, chopped, plus mores for garnish
2 large eggs
2 radish, thinly sliced
1/2 haas avocado
1/4 onion, finely chopped
1 small tomato, finely chopped
juice from 1/4 lemon
salt, to taste
pepper, to taste

What You'll Need To Know

Pico De Gallo: In a bowl combine onions, tomato, 1/4 cup cilanto, salt, and lemon juice and mix together

Amaranth Bowl: In a large nonstick skillet set over medium heat, warm 1 teaspoon of coconut oil and add amaranth, corn, garlic powder, and cumin. Cook, stirring occasionally until cumin is fragrant, about 3 minutes.

Remove from heat, stir in cilantro, season to taste with salt and pepper.

Adding the remaining 2 teaspoons of coconut oil to the skillet and cook eggs as desired. (I cooked mine sunny side up.)

Place egg on top of each bowl.

Divide radish, avocado, and pico de gallo salsa evenly between 2 bowls.

Garnish with cilantro and enjoy!
 

Recipe makes 2 servings.

I'm sure I'll be cooking a lot with Amaranth from now on. Have you tried Amaranth? 

Cauliflower Couscous Bowl

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking One of my favorite ways to prepare cauliflower is to rice it so it looks like couscous. It is a healthy and nutritious, and not to mention gluten-free.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

What You'll Need

1/2 green bell pepper, chopped 1/4 onion, chopped 4 garlic cloves, minced a handful of cilantro, chopped pepper, to taste salt, to taste 1/2 cup asparagus, chopped 1/2 tablespoon cumin

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

You'll first want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

It’s amazing how the texture and the look of the cauliflower looks like real couscous when it’s “riced.” But, you’ll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the “couscous” ready, toss the mix with the rest of the ingredients, but not too much so it stays fluffy.

Cauliflower Couscous Bowl
Ingredients
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 4 garlic cloves, minced
  • a handful of cilantro, chopped
  • pepper, to taste
  • salt, to taste
  • 1/2 cup asparagus, chopped
  • 1/2 tablespoon cumin
Instructions
  1. Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
  2. Next, you'll want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.
  3. Toss everything together in a bowl and enjoy.

 

Kale Cara Cara Salad with Hemp Seeds

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Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. (Really.) Anyway, these green juices (like my kaleaide green juice) and salads are responsible for the insane amount of kale we're eating. I've always been a kale lover--in a salad or blended up as a juice. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges or Cara Cara oranges. Cara Cara oranges...they're mildly tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.

When making this salad in the past, I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What You'll Need

1 bunch kale (green or tuscan, preferably) 1 cara cara oranges 1 tablespoon hemp seeds lemon vinaigrette or balsamic vinaigrette 1 radish, thinly sliced goat cheese crumbles (optional)

Technically, hemp seeds are really not seeds at all. They are actually a fruit. Tiny and round, sort of like itty bitty sunflower seeds, they have a pleasing, mild and slightly nutty flavor. Unlike sunflower seeds they aren’t crunchy but instead are a bit more like sesame seeds, but even softer in texture. Hemp seeds sort of taste like pine nuts, but have an even mellower, milder flavor.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

If you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What To Love

  • This salad is full of flavor and densely packed with nutrients.
  • Hemp seeds are an incredible vegan source of biologically available and easily digested protein. For those who are allergic to soy, hemp seeds are a great vegan alternative. Hemp seeds contain all 10 essential amino acids.
  • Kale is low in calorie, high in fiber and has zero fat. It is also high in iron, Vitamin ,A, C, and K; it is also a powerful antioxidants.

 

Kale Cara Cara Salad with Hemp Seeds
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 bunch kale (green or tuscan, preferably)
  • 1 cara cara oranges
  • 1 tablespoon hemp seeds
  • lemon vinaigrette or balsamic vinaigrette
  • 1 radish, thinly sliced
  • goat cheese crumbles (optional)
Instructions
  1. Begin by rinsing the kale and chopping it into bite-sized pieces.
  2. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette.
  3. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

 

Shrimp Tacos with Mango Salsa

shrimp-tacos-with-mango-slsaThe sun has been shining, and the temperature has been rising. It looks like this year we only had a couple of weeks of winter in California. This week it's been in the low to mid 70's here in San Francisco. Even the evenings have been mild. This weather is getting me in the mood for summer. To get in the spirit of the warm climate, I decided to make Tacos de Camarones con Salsa de Mango (Shrimp Tacos with Mango Salsa). These have been one of my favorite types of tacos for many many years. The sweet, yet savory and spicy mango salsa balance out the shrimp. Simple and fresh, these warm weather tacos are ideal for serving at parties, picnics or a perfect Sunday dinner.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

What You'll Need

1lb shrimps 1 mango peeled, pitted, and diced 1/2 purple onion, minced 2-3 jalapeño, seeded and minced 2 tablespoon chopped fresh cilantro 3 limes, juiced kosher salt, to taste pepper, to taste 2 ripe avocados, halved, pitted, and peeled 2 garlic cloves 18 tortillas (I used the mini tortillas) Optional: Cotija Cheese Garnish: Cilantro leaves and 1 radish, sliced thinly

Shrimp Tacos with Mango Salsa, tacos, mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Next, in a separate bowl I prepared the guacamole that will go on first onto the taco. This guacamole is very simple to make. Add in the finely chopped garlic, salt, lime juice of one lime, and avacados. Using a fork, smoothly mash the ingredients together. Your finished product should be smooth with some clumps.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

With the shrimp, I lightly seasoned the shrimp with salt and pepper.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

After my shrimp were seasoned with salt and pepper, I heated a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Now that all of my ingredients are ready and mixed, the fun begins. Combine the cooked shrimp with the mango salsa.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Once all the shrimp are pan seared, I placed a skillet over medium heat. Working in batches as necessary, warm both sides of the tortillas in the skillet. Top the tortillas with a dollop of guacamole and some shrimp and mango salad and garnish with cilantro leaves, radish slices and cotija cheese (optional). I served three per plate.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

What To Love

  • What I love about this recipe is that it is going back to my roots of Mexican cooking utilizing fresh ingredients, the principal involved in real Mexican cooking. Fresh is important because the freshness gives Mexican food its vitality and interest.
  • Shrimp is a good source of selenium and protein. One serving of shrimp contains 6g or protein!
  • Avocados are also considered as one of the healthiest foods in the planet because they contain in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosporus, magnesium, and potassium. Avocados also contain fiber, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which may protect against various disease and illness.
  • Mangos contain antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.

Shrimp Tacos with Mango Salsa
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1lb shrimps
  • 1 mango peeled, pitted, and diced
  • 1/2 purple onion, minced
  • 2-3 jalapeño, seeded and minced
  • 2 tablespoon chopped fresh cilantro
  • 3 limes, juiced
  • kosher salt, to taste
  • pepper, to taste
  • 2 ripe avocados, halved, pitted, and peeled
  • 2 garlic cloves
  • 12 tortillas
  • Optional: Cotija Cheese
  • Garnish: Cilantro leaves and 1 radish, sliced thinly
Instructions
  1. In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.
  2. Lightly seasoned the shrimp with salt and pepper.
  3. Heat a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.
  4. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
  5. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

 

Kelp Noodle Pad Thai

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

I've been craving a lot of Pan Asian food lately, and I have some really great recipes for you. I want to share this Pad Thai recipe with you. Pad Thai is one of my absolute favorite dishes. Salty fish sauce, tart lime, spicy pepper, crunchy peanuts and refreshing cilantro. The best combination of flavors.

In 2013, I got a chance to learn how to make Pad Thai, amongst many other traditional Thai dishes while in Chiang Mai, Thailand.

Today, I decided to try something a little different using the recipe we learned from the Thai Cooking School. It's same, same but different to your traditional Pad Thai. I picked up a package of raw kelp noodles, and set out to recreate the same flavor I love, only in raw form. Kelp noodles are a food made from kelp, an edible brown seaweed that contains high amounts of iodine.

Marketed as a low-calorie alternative to pasta and other noodle varieties, kelp noodles contain kelp, sodium alginate (a form of seaweed-derived salt), and water. You can easily find them online on places like Amazon or Whole Foods.

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Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp noodles couldn’t be easier to prepare. No cooking is necessary – just soak them in purified water. Before getting started, I first took my kelp noodles out of their packaging and soaked them in a bowl of water. I let them soak while I was preparing my ingredients and blended my sauce. This help with separating the noodles.

For the sauce, I blended up a combination of fish sauce, raw almond butter, red chili flakes, garlic, onion and lime juice. In a blender or food processor, you'll want to blend the ingredients together until smooth. I tossed the mixture with the kelp noodles, using two utensils, using a gentle "lift and turn" method (like tossing a salad) so that they're coated well. I then added the carrots and bean sprouts.

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

I garnished it with green onion, cilantro, chopped peanuts, and a dash of sesame seeds. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making pad thai the traditional way anymore.

What To Love

What I love about this recipe is that it's much healthier than traditional Pad Thai without compromising the flavor.

  • Kelp noodles contain no fat, cholesterol, protein, or sugar. Per serving, they typically contain 1 gram of carbohydrates, 1 gram of fiber, and 35 milligrams of sodium. Kelp noodles typically provide 15% of your daily calcium needs and 4% of your daily iron needs per serving.

  • Almond butter provides one way to boost your almond intake. It offers health benefits thanks to its impressive nutritional profile with a great source of Healthy Fats, Fiber, Calcium, Cooper, Vitamin E and Magnesium.

  • Bean sprouts contain protein, vitamin C and B vitamins; they're especially a good sources of folate.

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

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Kelp Noodle Pad Thai

Raw, Gluten-Free, Vegetarian

Serves 4


What You'll Need


1 package raw kelp noodles

Garnish:

1 green onions, sliced

1/2 cup fresh cilantro

1/3 cup roughly chopped peanuts

a dash of sesame seeds

Optional: Sriracha sauce (Here is a great homemade recipe)

2 heaping tablespoons raw almond butter

4 cloves garlic, minced

2 cups fresh mung bean bean sprouts

1/2 onion, sliced 1/4 carrot, sliced

4 tablespoons fish sauce*

juice of 1 lime (or 1 tablespoon tamarin or white vinegar)

*You can easily make this a vegan dish by replacing the fish sauce with alternatives such as this one.


What You’ll Need To Know

  1. For the sauce, in a bowl mix in almond butter, red chili flakes, fish sauce, garlic, onion and lime juice. Keep mixing until a sauce forms.

  2. Add the bean sprouts and carrots and mix together in a bowl with the kelp noodles..

  3. Add the mixture with the kelp noodles. Using two utensils, use a gentle "lift and turn" method (like tossing a salad) so that they're coated well. (You don't want to cook the kelp noodles!)

  4. Taste-test for seasoning, adding more fish sauce or chili until desired flavor is reached.

  5. Garnish with cilantro, green onion and peanuts.



Ejotes con Huevos (Mexican Green Beans)

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Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless mondayToday I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with eggs. I have not tasted this dish in nearly 10 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it.

Ejotes con Huevo have been an old family favorite. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them for dinner. The thought of this dish brings back warm fuzzy feelings. When I was younger, my grandmother would also make this for my brother and I after school.

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

What you'll need

1 cups fresh green beans 4 cups water 2 tablespoon sallflower oil 1/4 medium onion, chopped 1 jalapeño, chopped (optional) 1 Roma tomatoes, chopped 1 teaspoon salt 4 garlic cloves, chopped 1 teaspoon oregano 2-3 eggs 6-8 Corn Tortillas 1 Jalapeño (optional) Optional: Lime (I like to squirt a little)

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

You'll want to rinse green beans, cut off tips, and chop in 1/2" inch pieces. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and oregano. In a medium mixing bowl, whisk eggs and salt until thoroughly combined. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately with tortillas.

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

Now, when cooking tortillas, do yourself a favor and don't microwave them. So, how do we get the perfect corn tortilla that’s pliable and tender but lightly charred with crispy edges? It's simple. You'll want to heat a dry non-stick skillet or cast iron pan over medium-high heat. Cook on one side for approximately 30 seconds or until charred and spotted in places. Flip and cook for another 30 seconds, and wrap in a thick kitchen towel to keep warm. Repeat the process when however many tortillas desired.

What To Love

  • Green beans may be a particularly helpful food for providing us with the mineral silicon. This mineral—while less well known that minerals like calcium and magnesium—is very important for bone health and for healthy formation of connective tissue.
  • Oregano is a rich natural source of vitamin K, an important vitamin that is often overlooked. It also contains anti-inflammatory properties.

 

Ejotes con Huevos (Mexican Green Beans)
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 1/2 cups fresh green beans
  • 4 cups water
  • 2 tablespoon sallflower oil
  • 1/4 medium onion, chopped
  • 1 jalapeño, chopped (optional)
  • 1 Roma tomatoes, chopped
  • 1 teaspoon salt
  • 4 garlic cloves, chopped
  • 1 teaspoon oregano
  • 3 eggs
  • 6-8 Corn Tortillas
Instructions
  1. Rinse green beans and cut off tips. Chop in 1/2" inch pieces.
  2. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside.
  3. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and cilantro.
  4. In a medium mixing bowl, whisk eggs and salt until thoroughly combined.
  5. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately.

 

Spiced Cauliflower 'Couscous"

spiced cauliflower couscous, gluten-free, began, vegetarian, healthy recipe, gluten-free recipe, Couscous is a dietary staple in Mediterranean countries, and often jazzed up with flavor packed ingredients. Though there’s no couscous involved in this recipe, the cauliflower acts as a tiny grain after being pulsed in a food processor; it’s look and texture is almost exactly like that of couscous.

This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower couscous is a light, healthy alternative especially for people with gluten sensitivity. The goji berries are great way to add a slight sweetness, richness and flavor to the vegetables without adding sugar. Use the freshest, brightest vegetables available at the local markets to make the dish really stand out. spiced cauliflower couscous

What You'll Need:

1 whole cauliflower 1 tablespoon safflower oil 2 tablespoons pistachios, toasted (I used Turkish Antep Pistachios) 1/4 cup Italian parsley leaves, chopped 1/2 teaspoon red chile flakes 1 green onion, chopped 2 tablespoons goji berries 1 cup cooked chickpeas, (optional: roast them in a bit of oil & salt) 1 tablespoon Champaign Vinegar or White Vinegar chopped fresh cilantro (optional)

The flavors together are an ode to my husband's Turkish background by incorporating Turkish pistachios, parsley and chickpeas. Together, these ingredients add much flavor that compliment each other very well. The heat of the chile flakes is balanced by the sweetness of the goji berries.

spiced cauliflower couscous

In a mortar pastel you'll want to crush the pistachios. I used Turkish pistachios over California Pistachios. Personally, I love Turkish Antep Pistachios. They are the smallest pistachio, but they feature a rich, velvety and nutty taste. My local produce store carries them, and they can easily be found online or Middle Eastern markets.

spiced cauliflower couscous

It's amazing how the texture and the look f the califlower look like real couscous when it’s “riced.” But, you'll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the "couscous" ready,  toss the mix with the rest of the ingredients, but not too much so it stays fluffy.

spiced cauliflower couscous What To Love

  • This recipe is as healthy as it gets. It's raw, delicious and nutritious.
  • Cauliflower also contains phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity.
  • Excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants
  • Goji berries contain more carotenoids than any other food, high in fiber, boasting 15 times the amount of iron found in spinach, as well as calcium, zinc, selenium and many other important trace minerals.
  • Pistachios are high in potassium, vitamin K, and vitamin B6; as well as 6 grams of protein, 3 grams of fiber and 15 grams of fat, including only 2 grams of saturated fat.

spiced cauliflower couscous, gluten-free, began, vegetarian, healthy recipe, gluten-free recipe,  

Spiced Cauliflower 'Couscous"
Cuisine: Middle Eastern Fushion
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • <h4>What You'll Need:</h4>
  • 1 whole cauliflower
  • 1 tablespoon safflower oil
  • 2 tablespoons pistachios, toasted and crushed (I used Turkish Pistachios)
  • 1/4 cup Italian parsley leaves, chopped
  • 1/2 teaspoon red chile flakes
  • 1 green onion, chopped
  • 2 tablespoons goji berries
  • 1 cup cooked chickpeas, (optional: roast them in a bit of oil and salt)
  • salt, to taste
  • 1 tablespoon Champagne Vinegar or White Vinegar
  • chopped fresh cilantro (optional)
Instructions
  1. In a mortar pastel you'll want to crush the pistachios.
  2. Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
  3. Toss in and add the pistachios, goji berries, parsley leaves, red chile flakes, green onion, and chickpeas. Add Vinegar and a pinch of salt, to taste.
  4. Top with cilanto or more parsley. Serve it as a side or enjoy as a main dish.

 

Chia Seed Pudding

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CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe Chia seeds are quickly gaining popularity for their powerful health benefits. Rich in protein, minerals and fiber, chia seeds also contain 500% more calcium than milk and the same amount of omega-3s as wild salmon. It’s not difficult to see why chia seeds are the new super seed. I've had chia seeds in juice and coconut water (amazing!), which is what inspired this recipe: Chia Seed Pudding. This pudding is healthy enough for a morning breakfast or for an after dinner guilt-free dessert.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

What You'll Need

1 1/2 cups (355 ml) almond milk (or your favorite flavored milk) 1/4 cup black chia seeds 1 teaspoon vanilla bean powder (or vanilla extract) 1 tablespoon raw agave syrup A pinch of salt Garnish: Raspberries (or your favorite berry)

The salt is not there for the taste of salt. A pinch of salt helps with the ionization process so the taste buds can pick up the taste of the vanilla.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

To make this pudding, I mixed the seeds into almond milk and let the mixture set over night. The chia seeds naturally become gelatinous once in liquid. There is no heat. There are no additional thickening agents or cooking required. Truly a "raw food" recipe.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

This pudding has a smooth vanilla note flavor that is lightly sweetened with agave, and a texture that resembles a tapioca or rice pudding.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

Chia Seed Pudding
Cuisine: Healthy
Prep time:
Total time:
Serves: 3
Ingredients
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla bean powder (or vanilla extract)
  • 1 tablespoon raw agave syrup
  • Pinch of salt
  • Garnish: Raspberries (or your favorite berry)
Instructions
  1. Mix ingredients together in small bowl. Let sit overnight, top with your favorite berries and enjoy!

 

Carrot Ginger Bisque

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipeI love soup. Warm, comfy and healing for the soul. Lately, I've been making lots of soups since winter has now arrived here in California after weeks of endless sunshine and 70 degree weather. And, there is nothing better on a soggy, rainy day than a creamy warm soup to warm the heart. Which is what sparked the idea for this soup: Carrot Ginger Bisque. A smooth bisque of carrots and sweet potatoes with mellow notes of coconut milk and a tart ginger kick is perfect for cold days. This soup is simple enough to whip up for a weeknight meal. Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

What You'll Need

7-8 Carrots, peeled and sliced 1 Tomato 1 Medium Sweet Potato. peeled and sliced 1/2 Onion, chopped 4 Garlic cloves, diced 2 tablespoons grated fresh ginger 3 Cups water 1 tablespoon oil 1 teaspoon curry powder 1 cup coconut milk or almond milk

Salt, to taste Garnish: Toasted Coconut Chips Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The blend of these ingredients create a velvety mouthful of flavor. The natural sweetness of the carrots and sweet potato is complemented by the tart kick of ginger and balanced by the coconut milk.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The only extra tools you'll need is either a blender or an immersion hand blender. When blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than heavy cream and butter.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe What's so good about this soup? Not your ubiquitous carrot soup, this dish possesses layers of flavor that complement its healing properties. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which helps promote vision and support a healthy immune system. They are also a good source of fiber. This soup is simple enough to whip up, making this a wonderfully nutritious beginning to a meal or a perfect lunch.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

Carrot Ginger Bisque
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 7-8 Carrots, peeled and sliced
  • 1 Tomato
  • 1 Medium Sweet Potato. peeled and sliced
  • 1/2 Onion, chopped
  • 4 Garlic cloves, diced
  • 2 tablespoons grated fresh ginger
  • 3 Cups water
  • 1 tablespoon oil
  • 1 cup coconut milk or almond milk
  • 1 teaspoon curry powder
  • Salt, to taste
  • Garnish: Toasted Coconut Chips
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry powder; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Notes
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Gluten-Free Creme of Cauliflower Soup

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cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

After a few weeks of warm weather, it looks like winter is finally here in California. This chilly weather has me craving soup more than usual. It's no secret that I'm obsessed with soups. And if there is one vegetable that I've been enjoying this winter is Cauliflower--soups, salads, roasted. (I'll have more recipes soon!)

The other day while grocery shopping at Whole Foods, a soup caught my eye--Creme Cauliflower soup. I personally love cauliflower since it is a very non fussy vegetable, I knew I was up for the challenge once I saw that there was wheat listed in the ingredients. I headed home and decided that Cauliflower soup is what I would make for dinner. Perfect for a chilly night in.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Without a recipe, and just a few ingredients I would have to improvise. To my surprise it turned out simply delicious.

What You'll Need

1/2 yellow onion, chopped 3 shallots 6-8 garlic cloves 1 roma tomato 1 (16-ounce) Organic Cauliflower 1/2 cup white wine 1 1/2 cups unsweetened Almond Milk 1/2 teaspoon fine sea salt 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided 1/4 cup finely chopped flat-leaf parsley 1 tablespoon Safflower Oil 3 cups water 1 tablespoon rosemarry 1 teaspoon pepper Garnish: Rosemarry, Parsley leaves, Poppyseeds

I love using Safflower Oil since it's great for cooking in high heat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

This Cauliflower soup is showy enough for your next dinner party but takes less than 50 minutes from emptying the grocery tote bags to steamy sipping. The best part is that this soup has less the calories and fat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Gluten-Free Creme of Cauliflower Soup

Prep time:

20 mins

Cook time:

30 mins

Total time:

50 mins

Serves:

50

Ingredients

  • 1/2 yellow onion, chopped
  • 3 shallots
  • 6-8 garlic cloves
  • 1 roma tomato
  • 1 (16-ounce) Organic Cauliflower
  • 1/2 cup white wine
  • 1 1/2 cups unsweetened Almond Milk
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon safflower oil
  • 3 cups water
  • 1 tablespoon rosemary
  • 1 teaspoon pepper
  • Garnish: Rosemary, Parsley leaves, Poppy seeds

Instructions

  1. First, you'll want to cut up the Cauliflower into small pieces and set aside. Next, you'll want to dice up half a medium onion, three shallots, and 6-8 garlic cloves.
  2. In a large tall pot, heat up a tablespoon of safflower oil on a medium heat, cooking the yellow onions, shallots, and garlic, stirring often, until softened and light golden, about 4-5 minutes.
  3. Add in the tomatoes and cook for 1-2 minutes.
  4. Stir in white wine, salt, cauliflower, parsley, rosemary and pepper and bring to a boil.
  5. Add in water and reduce heat to medium-low, cover and simmer until very tender, about 30 minutes. Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to purée soup until very smooth; stir in lemon juice. In a small bowl, combine rosemary, thyme, poppy seeds and lemon zest. Pour soup into soup bowls, top with mixture and serve.

Serving size:

4

3.2.1275

The Minimalist Wrap

rainbow-chard-hummus-wraps.png

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipeIf there is one thing that I love about this time of year is the abundance of fresh, colorful produce. Last week I stumbled across a recipe on Minimalist Baker--a blog I frequent for very simple and clean, yet extremely delicious recipes. The recipes consists of 10 ingredients or less, requires a single spoon or bowl, or takes 30 minutes or less to prepare. As I was browsing through the site, a colorful recipe caught my eye: Rainbow Swiss Chard Hummus Wrap. I love how colorful this recipe is. The Swiss Chard, a vegetable that is often overlooked, gives this wrap great flavor and nutritionally dense. This afternoon, I decided to recreate this recipe and my own take to it.

Rainbow Swish Chard Hummus Wrap, Hummus Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

What You'll Need

(Only 6 ingredients in my version)

  • 1 large rainbow swiss chard leaf
  • 1/4 cup hummus
  • 1 tomato
  • 1 cucumber
  • 1 red onion
  • broccoli sprouts (optional, I added these to my version of the recipe)
  • Kitchen tools: A knife and cutting board

What You'll Need To Know

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

First, you will want to rinse and dry your swiss chard, cut off the stem; and shave the bottom thicker part of the stem this way it will roll up easier.

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

Then, you will want to thinly slice your veggies. I wish I had a Mandoline slicer--It would have expodited the process, and I would have ended up with perfectly thin slices!

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

I used a bright yellow heirloom tomato since they are in season, and it's tough to beat the flavor of a fresh heirloom tomato.

Rainbow Swish Chard Hummus Wrap, Hummas Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

Top the center with hummus, and the veggies; wrap up and enjoy.

Rainbow Swish Chard Hummus Wrap, Hummus Wrap, gluten-free, gluten-free wrap, vegan, vegan wrap, gluten-free vegan recipe, gluten-free vegan, gluten-free recipe, gluten-free, vegan recipe

I used toothpicks to secure it. You can also just parchment to wrap it in and it take on the go. I also made one for my husband Gregg. I added turkey to his, which he loved. The wrap is absolutely tasty and filling.

[amd-zlrecipe-recipe:8]

To view the full and original recipe from Minimalist Baker: Rainbow Swiss Chard Hummus Wrap .

xxo, valerie

Got a yummy recipe? Let’s hear it in the comments.

Follow @valeriefidan and tag your awesome food photos with #letsregal! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

6 Ingredient Broccoli Soup

broccoli-soup.jpg

It’s cold, rainy and foggy out. Perfect soup weather.

Last night I was craving Broccoli Soup, a long time favorite. Typically this a heavy, cream based soup which typically requires the use of heavy whipping cream as a base, which lends the creamy texture to the soup as well as its warm, hearty, and balancing flavor, contains as much as an astonishing 800 calories per 8 ounce cup (yikes!).

Of course being a Californian, I was up for the challenge of creating my own adaption. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

Typically, low calorie “healthy” versions of this soup require substituting the regular calories for low calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaption.

My take on Broccoli soup was achieved in 6 simple ingredients (well 7 if you count the water). This recipe makes 4 servings, totaling to approximately 343 calories the entire recipe and 85.75 calories per serving (I guestemated using Calorie Count). Not bad!

[amd-zlrecipe-recipe:7]

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.