Quinoa Pasta Gluten Free Recipe

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Delicious Pizza (Gluten and Grain Free) Recipe

Hello!  Yes- this is amazingly delicious gluten + grain free pizza!  Simple and minimal prep time and it isn't one of those recipes that just look like but don't taste like what you're looking for.  ;)

You do have to like quinoa, but it doesn't really taste like quinoa and you have to like flat crust pizza.

I used a combo of red and white quinoa, but any quinoa will do.  

1. Soak 3/4 cup quinoa for at least 8 hours.  Then rinse well and drain.

2. Add soaked/rinsed quinoa, 1/4 cup water, and 1-2 cloves of garlic, 1/2 teaspoon with sea salt, and blend in a high speed blender till it resembles pancake batter.  I used a Cuisinart.  

I blended and scraped sides with a spatula a couple of times. 

If you need more water slowly add up to 1/4 cup more (I only needed 1/4 cup).

3. Preheat the oven to 450 degrees and coat a cast iron skillet with olive oil.  

Let skillet heat up in oven for approximately 10 minutes (good to do whilst blending- step #2).

4. Remove the skillet from oven.  Spread batter with spatula (see image below).  Bake for approximately 15-20 minutes.  Flip {*} and bake (if necessary) for another 5-10 minutes.  

5. Add toppings of your choice! 

{*} Good to do this step after the flip too.  

I used tomato paste, olives, basil and Dr-Cow's nut cheese (last picture).

I haven't had pizza for so long so this was an especially nice treat... and no regrets later.  :) 

Chaga Hot Chocolate Recipe

Chaga hot chocolate is REALLY good and according to Daniel Vitalis and others, it is very good for you (medicinal, full of antioxidants, great for the immune system, etc).  If you make it this way- it's not only delicious, but low glycemic so you won't be spiking your blood sugar.  Additionally, if you like coffee- chaga has a similar taste sans the bad effects.

Take a piece(s) of chaga...  These are from Keystone Herbs and boil in spring water till boiling- then simmer for 5 minutes.  Drain thru a strainer into a mug and add a tablespoon of cacao powder.  Use xyiltol, green stevia, coconut sugar or liquid stevia* to sweeten.  Top off with a little coconut milk (not coconut water) and mix well.  Enjoy!

*I have been a huge advocate of liquid stevia.  I do really like it... and still think it's better vs the regular refined sugars.  However, I have been hearing more and more that it is refined to be more potent and sweeter- so just keep that in mind.  And I am on the search for green stevia- apparently less refined.

Use code: GOG211 if you shop at iherb.com to save.

Protein Rich Almond Bread Recipes: Avocado Toast + PB&J Toasted with Chips

Been whipping up a lot of almond bread (substituting coconut nectar with honey) and enjoying it a few different ways.  Sometimes very simple... like fresh out of the oven with some butter and or St. Dalfour jam.  Or with smashed avocado and olives, or the good ol' peanut butter and jelly decadently topped with some crunchy chips.  YUM.  All are superbly protein rich, gluten/grain-free and D-E-L-I-C-I-O-U-S.

p.s. iherb.com savings went up! Use code: GOG211 to save $10 off your first order of $40 or more.  Orders less than $40 receive $5 off.

Beet Radish Quinoa Recipe

I love beets.  They're vibrant and oddly beautiful, but most important they have many health benefits are very cleansing:

• Garden beet is very low in calories (provide only 45 kcal/100 g), and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

• The root is rich source of phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which, otherwise, can be harmful to blood vessels. High levels of homocysteine in the blood result in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  
  
• Raw beets are an excellent source of folates. It contains about 109 µg/100 g of this vitamin(Provides 27% of RDA). However, extensive cooking may significantly deplete its level in food. Folates are necessary for DNA synthesis within the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  
  
• Fresh tubers contain small amounts of vitamin-C; however, its top greens are rather excellent sources of this vitamin. 100 g of beet greens provide 30 mg or 50% of RDA. Vitamin C is one of the powerful natural antioxidants, which helps the human body scavenge deleterious free radicals one of the reasons for cancer development.
  
  
• Additionally, the top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  
  
• The root is also rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, and magnesium.
  
  
• Further, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

Same goes with radishes: 

• Radishes are very low calorie root vegetables. Fresh root provides just 16 calories per 100 g., nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.
  
  
• Radish, like other cruciferous and Brassica vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.
  
  
• Fresh roots are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.
  
  
• In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. 
  
  
• Further, they contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 1736 µmol TE/100 g.

Both were fresh from the farmers market.  Scrub well.  Lightly coat in olive oil and put in a covered glass container.  Baked at 350 degrees for approximately 30 minutes.  Let cool and peel.  I added to quinoa along with avocados and olives (yes these are staples) and holy WOW- super fantastic.  Enjoy!

Beautiful + Delicious Acorn Squash Recipe

Acorn squash is one of my favourite vegetables... especially when stuffed with something yummy like lentil soup.  Don't be afraid of the squash... just cut in half and de-seed.  Lightly coat baking sheet/dish (I use a spray olive oil).  Place squash face down.  Bake for approximately 30-60 minutes (in preheated oven 350 degrees) depending on the size of the squash.  I have more delicious squash recipes to share with you soon.  I have to thank my Mom for this one- it's from her mini food forest garden.  :)  Thanks Mom!  Enjoy!

Quinoa Like Pasta Gluten Free Recipe

I love the taste of fresh basil, olives, garlic and olive oil together... it's even better with "pasta".  Once in a blue moon I'll treat myself to the brown rice pasta version. There's also the yummy spagetti squash version.... lately I have been eating a little quinoa and feel fine. This version is, of course really delicious too.  Quinoa is a seed not a grain, and brown rice supposedly has no gluten in it (and the spagetti squash is a vegetable- no worries there), but for most people with a "gluten" intolerance it's beneficial to watch/limit their intake of "grain-like" foods too.  Brown rice, unfortunately has pretty much the same effect on me as gluten containing foods so find healthy alternatives.  Luckily, there are many options out there so keep playing around.

Quinoa is super easy to make.  The biggest challenge is thoroughly rinsing it.  Take your time and do this well.

- 1 cup quinoa rinsed well to 1.5 cups water- bring to boil
- Cover and simmer for 15 minutes- will be perfectly fluffy
- Finely chop olives, fresh basil, 1-2 garlic cloves (I use mini Cuisinart)
- Mix with Quinoa
- Add 2-3 Tablespoons Olive Oil to taste

Protein rich, fresh, healthy, tasty ingredients and non-heated oils.  Perfect.  Enjoy!

Chocolate Heart Cupcake and Frosting Recipe (Gluten + Grain Free + Low Glycemic)

It doesn't matter what shape... I just have these heart silicone molds so I always make heart cupcakes.  :)
I have long been a fan of Elana's, but haven't really been on her site lately, as it's too hot to bake and I don't really eat a lot of "baked" goods- even gluten and grain free ones.  However, I had a taste for something "cake-y" and I made a version of her Paleo Chocolate Cupcakes and Frosting.  They're good- not super sweet like your general run of the mill cupcakes, but they will hit the spot.

CUPCAKES
1/4 cup coconut flour
1/4 cup cacao powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda (aluminum free)
4 eggs
1/4 cup coconut oil
1/4 cup xyiltol (other options: palm sugar, coconut sugar, date sugar)

Mix dry ingredients.  Add in wet ingredients.  Pour into silicon cupcake molds or a muffin pan with paper liners. Bake at 350 degrees for 15-18 minutes.  Cool and Serve.  Makes approximately 8 cupcakes.

FROSTING
For the frosting I used one organic dark chocolate bar from Trader Joes and mixed with 1/4 cup coconut oil and almost a tablespoon of vanilla extract.

Heated very briefly on the lowest heat and mixed together.  You can place in refrigerator for approximately 15-30 minutes to thicken.  Then whip frosting with a hand blender till it's thick and fluffy.

Frost cupcakes.  Enjoy!

* All ingredients except the eggs (which I get at the farmers market), I purchase from my favourite go to: iherb.com.  Use code: GOG211 for $5-10 off your first order.

Cucumber Refreshers Recipe

In the summer- especially when it's so so hot out I crave cooling foods.  

One of them is cucumber and the other is watermelon.  Lots.  

I've been making mixing up these refreshers... aren't they pretty?  :)  

Well they are easy and delicious too.

Green: Peeled cucumber.  Fresh mint leaves.  Juice 1/2 lemon.  Ice.  Mix in Vitamix.  

Optional: Sometimes I add in a few droppers of my favourite green tea extract.

Pink: Peeled cucumber.  Fresh mint leaves.  Juice 1/2 lemon.  Watermelon.  Ice.  Mix in Vitamix.

 Be cool + refresh.  :)

Enjoy!!!

Sauerkraut + Salad Recipe

I've never been a big fermented foods fan taste-wise... but I know it's very good for us all.  For reasons why- go HERE.  I recently tried this one, Raw Ruby Sauerkraut by Hawthorne Valley Farm and I'm hooked.  Hawthorne Valley Farm is a local farm here in Ghent, New York.  They're organic, unpasteurized and raw.

Ingredients: New York Sate Organic Red Cabbage, Organic Onions, Unrefined Sea Salt, Organic Garlic, and Organic Bay Leaves

I've been using in my soups and salads.  This salad is (all organic): sauteed onions, local eggs, greens from Two Guys from Woodbridge, olives, avocado and now sauerkraut.  YUM!

Mung Bean Soup with Red Orach Recipe

I've been told mung beans were really good so I tried them in the same way I make Lentil Soup- amazing recipe found HERE.  They were delicious.  Next time I'll try mixing them with French Lentils.  I love Two Guys From Woodbridge Micro Red Orach.  It was so good and they're beautiful.  Enjoy!

Best Hot Chocolate Recipe! Dairy, Grain, Gluten AND Sugar FREE!

I love when we can completely enjoy things in life... especially so when they are delicious, nutritious and guilt free.  This recipe is simple, quick and you won't ever want that other hot chocolate again. 

Ingredients (all linked to my sources):
Spring water
Cacao Raw Powder
Chocolate Sweet Leaf Stevia Liquid
Cashew Mylk (spring water + cashews blended together)

Optional Ingredients:
Coco Cardio
Organic Rice Protein
Hazelnut Sweet Leaf Stevia Liquid

Directions:

I use an electric kettle and boil my spring water.  Take your favourite mug and fill 1/2- 3/4 way full with hot spring water and a heaping tablespoon of cacao.  Add in a 1/2- 1 full dropper of Chocolate Stevia Liquid.  Mix together.  Add in cashew mylk.  It should look like the first picture.  :)

Cashew Mylk Recipe: I approximately fill the Vitamix 1/3 with spring water and toss in a handful of raw cashews.  Blend together till smooth.  What's left over goes into a jar and I use for additional hot chocolates.  Trust me there will be many more. 

Optional ingredients...

Coco Cardio: nice blend of cacao and beet root powders.  I will sometimes use that with raw cacao powder or by itself.  It will be red looking, tastes just as good, and has additional health benefits. 

Organic Rice Protein: it's adding protein.  I don't use a lot if I add- can make taste more chalky if you use too much.  Use the right amount and it will taste more like a malt chocolate.

Hazelnut Sweet Leaf Stevia Liquid: I use this all the time actually.  Adding in 1/2 dropper of this along with 1/2 dropper of the Chocolate Liquid Stevia.

As you can see these ingredients are all good for you!  Imagine.  No more of that sugary junk that makes your blood sugar soar.  Nope.  Not on HHB.  :) Enjoy!

p.s. Use code: GOG211 for $5 off your first iherb.com order.  They seriously are the best. 

Gorgeous Lentil Soup Pressure Cooker Recipe

This Lentil Soup is Gorgeous!  And not just because I made it.  ;)  But it's quick (by way of pressure cooking), simple, tasty and good for you.  Looking at this picture makes my mouth water.

Using the pressure cooker:

1 whole onion diced
Saute in 1 stick of butter till sweated + glistening
Add 2-2.5 cups pre-soaked + rinsed lentils, chopped celery, carrots, parsley and 1 bay leaf
Add spring water till pot is 3/4 way full.
Bring to high heat.
Pressure cook under high heat for 12 minutes. 
Slow pressure release.
Viola! Lentil Soup with vegetables!

Optional: I like to add kalamata olives, avocado slices and a few chips.

It's SO SO GOOD (gluten + grain free too).  Enjoy!

Update: Dangerously Delicious Gluten Free Low Glycemic Chocolate Chip Cookies now completely Grain Free + Protein Rich!

I surprise myself with improvements sometimes, but alas this is a double update since I already thought I made these cookies even better.  Now they are protein rich made with almond and chickpea flour.

Ingredients:
2.5 cups Almond Flour
1.5 cups Garbanzo Bean Flour (Chickpea Flour)
1.5 teaspoons Baking Soda
2 teaspoons Baking Powder

1.5 teaspoons Sea Salt
2 1/2 sticks Unsalted Butter, softened

2 cups Sweetener (Xyiltol + Palm Sugar is what I used this time)
2 large Eggs, room temperature

2 teaspoons Vanilla extract


Optional:
16 ounces Mast Brothers Chocolate Chips (Decadent! Wrote about HERE)
2 cups Dried Coconut Shavings
8 oz Sliced Almonds

Mix ingredients well together.  Add in the optional ingredients and mix.  You can refrigerate the dough for a bit or you can get right to it and make medium size balls of dough as above.  This time I used parchment paper, which worked out wonderfully as I could keep baking (limited number of pans).  Bake for approximately 18 minutes at 350 degrees.  The tops should turn golden brown.  Let cool and eat.  SOOO good!

P.S. They go fantastically well with homemade coconut mylk recipe HERE. Also, most ingredients have been linked to the source- great source for organic almond flour in a large quantity (ie savings) and others from iherb.com which is seriously my #1 go to source for amazing ingredients.  Use code: GOG211 for $5 off your first order.  Yay!

Update: Protein Rich, Grain + Gluten Free Bread... now Toasted PB + J

This toasted PB + J was inspired by a sample of super yummy St. Dalfour spread iherb sent me.  It was delicious.  Most importantly the jam is made with all natural ingredients- 100% fruit, there is no sugar added.  More reasons to try this superb recipe, Protein Rich, Grain + Gluten Free Bread HERE.  Haven't had PB + J in years and it was SUPER delicious.  :)

Use iherb.com code: GOG211 for $5 off your first order.

P.S.  I used ground chia seeds instead of flax this time round. 

The Best Root Beer Recipe EVER! Zero Calories. Sugar Free Goodness!

 

Take a glass of sparkling water (I use San Pellegrino).

Add a dropper of the Root Beer Stevia.

Viola!  It's A-M-A-Z-I-N-G!!! 

Especially good for those die hard soda drinkers looking for a healthy alternative.  And for those of us that miss that taste minus all the bad stuff.  My Pop who rarely likes any of my "health nut" stuff gives it his seal of approval.

:)

TRY IT!

Baked, Buttered + Stuffed Acorn Squash Recipe

 

'Tis the changing seasons... 

squash is abundant and it's great to take advantage of their goodness.  

Bake at 350 for approx 40 minutes.  Cut in half.

Add a slab of butter.  YUM.  Stuffing choices are endless.  

I used sauteed onions, garlic, with lentils, broccoli and topped it off with raisins.  

SO good! 

Yummy Completely Grain Gluten Free Pasta Recipe

Not so long ago, I posted this Brown Rice Gluten Free Pasta Recipe- which is so delicious.  However, in keeping things completely grain free I had to look for other options.  I've tried kelp noodles (more on them later), but using spaghetti squash did the trick.  It looks the same, tastes a little different- but still good and probably more nutritious. 

 

Wash the squash.  Poke holes in it and put in the oven at 350-375 degrees for about 45-60 minutes.  Cut apart and scoop out the seeds.

 Once you do that take a fork on the sides and it will come apart like pasta.  Scoop out and dress as you wish.  I did the same "dressing" as in the brown rice recipe, linked at top. 

Cheers!

Protein Rich, Grain + Gluten Free Bread... + Toast

I saw this recipe on Elana's Pantry (which I love) and had to try it.  It spoke to me.  :)  BREAD that I could eat sans reactions.  WOW.

I've found that in addition to being gluten intolerant I basically don't do well with any kinds of grains (I think those who find themselves gluten intolerant would do better being grain free too), so sadly I've cut out my beloved brown rice, quinoa, buckwheat, chia seeds, etc.  Once in a while I will partake, but it's pretty rare.  I find I just feel so good sans grains, but I do miss the way they taste. Her recipe calls for flax seeds which I have not had in years, but didn't have any problems and the next time round I will probably try brazil nuts in their place. 
 

YES!  Toasted.  With Butter!  :)

I mixed up her recipe a little bit. It's delicious!!!

1.5 cups blanched almond flour

2 tablespoons coconut flour

1/4 cup golden flaxseeds finely ground up

1/4 teaspoon sea salt

1.5 teaspoons baking soda

5 eggs

1/4 cup coconut oil

 1 tablespoon coconut nectar

1 tablespoon juice of an orange

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor.

2. Pulse ingredients together.

3. Pulse in eggs, oil, nectar and orange juice

4. Pour batter into a greased loaf pan

5. Bake at 350 degrees for 30 minutes

6. Cool and serve.

:)

p.s. most ingredients came from iherb.com- if you haven't already tried them use coupon: GOG211 for $5 off your first order. 

Vegetable Salad Lentil Frittata

This dish has LOADS of vegetables.  LOADS.  I wasn't sure what would be the best title because there are so many things going on.  :) But it is filled with veg and of course- super delicious!

Let's get started. 

The Frittata

1. Sauté 1/2 to 1 whole chopped onion in olive oil or butter (I used spray olive oil and a little butter)

2. Chop vegetables of your choice- this one contains green beans, mushrooms, zucchini, garlic and add to the onions to be lightly sauteéd.

3. Add 6 well beaten eggs and cover till top is pretty cooked thru.

 

 (Digging in- almost forgot to take a picture...)

The Lentils

I cooked dry lentils in my pressure cooker and added spinach till slightly wilted.

The Salad

Micro Mix from Two Guys from Woodbridge, chopped olives, and diced avocado goes on the top.

It's delicious and super nutritious!  YUM!