gluten free

Grilled Veggie Hummus Wrap

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Ingredients:

  • 1 gluten free tortilla
  • 1 small zucchini sliced vertically
  • 1 small eggplant sliced vertically
  • 3-4 button mushrooms sliced
  • 1/4 red onion sliced
  • 1/4 cup of leafy greens
  • 1/4 cup of sun dried tomatoes with or without oil
  • 2 TBS extra virgin olive oil (only if sun dried tomatoes come without oil)
  • sea salt and pepper

Kitchen Supplies:

  • Cutting board and knife
  • grill

Cook:

  1. Slice all veggies and place them in grill with sun dried tomatoes
  2. Grill until you get grill markings on veggies
  3. Add salt and pepper
  4. Warm up tortilla on a skillet
  5. Spread tuscan hummus and then place leafy greens, then veggies
  6. Finally wrap veggies and cut in half

What do I eat this with?

  • Hearty salad or soup

Tofu Wrap

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Ingredients:

  • 1 gluten free tortilla
  • 1 TBS dijon mustard
  • 1/2 C organic non-gmo extra firm tofu
  • 1/4 C spinach
  • 1/4 C sprouts
  • 1/2 roma tomato
  • 2 slices of cucumber
  • 1 TSP lemon or lime juice
  • 2 TBS tamari sauce
  • paprika, garlic powder, onion powder & pepper
  • 1-2 TBS avocado oil

Kitchen Supplies:

  • skillet
  • frying pan
  • cutting knives

Prepare:

  1. Preheat skillet in medium heat
  2. Cut tofu in cubes
  3. Cut tomato in half vertically and cut tomato slices for one side (I just eat the other side with garlic salt or you can save it)
  4. slice cucumber and cut in half

Cook:

  1. Place tofu slices in frying pan with avocado oil, tamari sauce
  2. Sprinkle paprika, onion and garlic powder and pepper to the tofu
  3. Mix until blended
  4. Warm up your tortilla on both sides
  5. Spread dijon mustard
  6. place spinach first, then tomatoes, then cucumbers, then tofu, then finally sprouts
  7. Squeeze some lemon or lime juice
  8. Roll up your tortilla and don't worry about the ends
  9. Cut in half and enjoy

What do I eat this with?

  • Salad, veggie sticks or soup

Enjoy! Pin! Comment! Share!

Mushroom Gyros

Mushroom Marinade Ingredients:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1/4 tsp nutmeg
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp dill
  • 1/2 pink sea salt
  • 1/2 cup avocado oil
  • 1/4 cup water
  • 1 1/2 tsp tamari sauce

Tzatsiki Sauce Ingredients:

  • 1/4 cup unsweetened coconut yogurt
  • 4 TBS cucumber, grated
  • 1 TBSP fresh lemon juice
  • 1/2 tsp dill
  • sea salt and pepper to taste

Wrap Ingredients:

  • 2 gluten free tortillas
  • 4 mushrooms
  • 1/2 small cucumber sliced and halved
  • 1 roma tomato sliced and haved
  • 1/8 C spinach
  • 1 TBS hummus

Kitchen Supplies:

  • skillet
  • whisk
  • bowls
  • measuring cups and spoons
  • cutting knives

Prepare:

  1. place all marinade ingredients in a bowl and whisk
  2. slice mushrooms and place in marinade bowl and leave them there until it's time to cook
  3. place all tzatsiki ingredients in a bowl and whisk

Cook:

  1. In a frying pan place marinaded mushrooms and cook
  2. Preheat skillet on medium heat and when ready to cook place tortilla on skillet
  3. spread hummus, the place spinach, mushrooms, tomatoes and cucumbers
  4. lastly place tzatsiki sauce on all ingredients wrap and eat

 

What do I eat this with?

  • Eat this with a Greek style salad

Enjoy! Pin! Comment! Share!

Fusilli Bolognese

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Ingredients:

  • 1 package of fusilli (or any other pasta you'd like)
  • 2 TBS olive oil
  • 2 cloves of garlic minced
  • 1 16 oz can of tomato puree or tomatoes (blend them)
  • 1/3 C of soy granule (textured vegetable protein)
  • 1 TBS Tamari sauce
  • 1 TSP coconut sugar
  • 1 TSP sea salt
  • 1/4 TSP ground pepper
  • 1/4 TSP paprika powder
  • 1/4 TSP onion powder

Kitchen Supplies:

  • big pot
  • sauce pan
  • cutting knife
  • measuring spoons
  • measuring cup

Prepare:

  • chop garlic
  • blend tomatoes if needed
  • let soy granules soak in 1/4 cup of filtered water until granules have soaked up all the water

Cook:

  1. Cook pasta just as directed on pacakge
  2. In sauce pan add olive oil, soy, garlic, tamari sauce and spices and stir for about 2 minutes
  3. Add tomato puree, salt and pepper and sugar
  4. Cook on low for about 15 minutes
  5. Mix sauce with pasta

 

What do I eat this with?

  • Begin your meal with a hearty salad

Enjoy! Pin! Comment! Share!

Sun-dried Tomato Cream Sauce

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Ingredients:

  • 1 pound of gluten free pasta
  • 1 cup of sun-dried tomatoes
  • 3 TBS olive oil
  • 3 1/2 cups of almond milk
  • 2 TBS tomato paste
  • 1/4 cup nutritional yeast flakes
  • 2 TSP sea salt
  • 1 TSP garlic powder
  • 1 TSP dried basil

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Add all other ingredients into a blender

Cook:

  1. Blend until smooth
  2. In a large skillet add olive oil and sauce
  3. Add pasta to pan and stir for a couple of minutes
  4. Eat immediately

Enjoy!

Mushroom Cream Bow Ties

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Ingredients:

  • 1 pound of gluten free pasta
  • 1/2 cup of sun-dried tomatoes
  • 2 TBS olive oil
  • 1/4 onion
  • 2-3 garlic cloves
  • 1/2 cup of cashews
  • 2 cups of water
  • 1 TBS lemon juice
  • 2 TSP sea salt
  • 1 pound sliced mushrooms
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Dice the onion
  • Mince garlic
  • Chop mushrooms
  • Chop sun-dried tomatoes

Cook:

  1. In the blender add onion, cashews, water, lemon juice and salt. Blend until smooth
  2. In a large skillet add olive oil, mushrooms and dried sun-dried tomatoes and salt and pepper
  3. cook until soft and lightly browned. 
  4. Add pasta to pan and stir for a couple of minutes
  5. Add cream sauce
  6. Eat immediately

Enjoy!

Baked Eggplant Patties

Ingredients:

  • 3 lbs eggplant
  • 1 C chickpea plain breadcrumbs
  • 1/4 C nutritional yeast
  • 1 TBS Italian seasoning
  • Pinch of salt and pepper
  • 2 eggs

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 2 small to medium size bowls
  • whisk
  • cutting knife

Prepare:

  • Preheat oven 375 degrees
  • Slice eggplants
  • Crack eggs in a bowl and beat them with a whisk
  • Add all dry ingredients (not eggplant) in a bowl and mix well

Cook:

  1. Dip eggplant slices in egg then in breadcrumb mix
  2. Place eggplant slices on parchment paper, which will be on a baking sheet
  3. Once all eggplant slices have been through the process, bake them for 25-30 minutes

Baked Tofu Fajitas

Ingredients:

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 14 oz extra firm tofu
  • 1/4 TSP garlic salt
  • 1/4 TSP black pepper
  • 1/4 TSP paprika 
  • 3-4 TBS olive oil
  • Low Sodium Tamari Sauce
  • 1/4 red onion
  • 4-5 mushrooms (not pictured)

Procedure:

  1. Preheat oven 400 degrees
  2. Cut tofu into cubes
  3. Place tofu in a bowl and add tamari sauce in the bowl until tofu is covered. 
  4. Remove the core from all the bell peppers and slice them
  5. Slice the onion and mushrooms too
  6. Place veggies on parchment paper on a baking sheet
  7. Sprinkle spices on the veggies
  8. Add the olive oil
  9. Add tofu
  10. With your hands mix all the ingredients on the baking sheet
  11. Place in the over and bake for 15 minutes. 

What do I eat this with?

Eat the fajitas wrapped in a corn tortilla and eat with red or pinto beans and an avocado green salald

Veggie Burrito

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Ingredients:

  • 1 can of black beans
  • 1/4 cup of cooked quinoa or brown rice
  • 1 cup of corn kernals
  • 1/4 of a red bell pepper
  • 1/4 of a red onion
  • 2 cloves of garlic
  • 1 tomato
  • gluten free tortillas
  • 1 TBS of avocado oil
  • 1/2 TSP of chili powder
  • pinch of cumin
  • pinch of garlic salt
  • pinch of pepper
  • 1/2 TSP of paprika
  • 1/2 cup of fresh cilantro
  • 1/2 avocado

Procedure:

  1. In a sauce pan over medium heat, start by cooking the garlic, onion and olive oil
  2. Start adding the red pepper and tomato
  3. Then add the rice or quinoa
  4. Add the black beans
  5. Next add all the spices
  6. Warm up the tortillas
  7. Add the ingredients in the tortilla, add some fresh avocado and cilantro
  8. Roll it up the tortilla and enjoy!

Walnut Meat Wraps

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  • 2 cups of walnuts
  • 1 TBS cumin
  • ½ TBS coriander
  • 1 TSP chili powder
  • Pinch of cayenne pepper (optional)
  • 2 TBS low-sodium tamari
  • 1/2 TBS of nutritional yeast
  • Collard greens, washed with stems trimmed about 2 inches from bottom of leaf
  • Salsa

Procedure:

Grind the walnuts, cumin, coriander, chili powder, cayenne and tamari in a food processor or strong blender

Place collard greens with the dark edge faced down. Trim off the stem and up to 2 inches the leaf.

Place the walnut blend in the middle of one side of the leaf with salsa on top of it.

Roll up the leaf burrito style

 

Eat and enjoy!