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Gluten-Free
Quinoa Stuffed Acorn Squash
I recently tried this recipe out from Cookie and Kate. I made a couple of modifications and it was a great hit. I love how the red of the cranberries and the green of the kale makes this a festive holiday dish. And the leftover quinoa stuffing (I added garbanzos), combined with additional chopped kale made a great salad as well!
Quinoa Stuffed Acorn Squash
- 2 acorn squash
- 2 Tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sea salt, divided
- 1/2 cup quinoa
- 1 cup water …
Shift Your Snacking
For many of us, snacking has increased and daily activities, such as walking from the parking lot to the office and back, have decreased, leading to unwanted weight a la the “quarantine 15.” Some of us snack out of boredom which can lead to unwanted weight gain as well. As we move into winter where we may be spending even more time at home, being prepared with healthy snacks can be key.
Prepare in Advance
Snacking on a veggie platter can be enjoyable and satisfying, but oftentimes when th…
It’s Pumpkin Time…
This warm and hearty meal has wonderful flavors that are savory and grounding for a fall day. I added sauteed veggies to round it out. Or substitute all veggies for the chicken (such as peppers, cauliflower, carrots, broccoli, zucchini) for a plant-based meal. Yum!
Pumpkin Chicken Curry
- 2 Tbsp coconut oil, divided
- 1 lb boneless, skinless organic chicken breast or thighs cut into cubes
- 3/4 cup chopped yellow onion
- 1 Tbsp grated fresh ginger
- 1 garlic clove, minced
- 2 Tbsp yell…
Rainbow Salad
Rainbow Salad
You can get really creative when making your rainbow salad - adding different flavors to make it more or less sweet or savory. Here are some of my favorites:
- Red: Tomato, red bell pepper, red onion, cranberries, cherries, strawberries, pomegranate, red apple
- Orange: Carrot, orange bell pepper, orange slices, mango
- Yellow: Yellow bell pepper, corn, lemon, pineapple, summer squash
- Green: Chopped spinach, romaine, arugula or other leafy green; cabbage, a…
Strawberry Spinach Salad
Strawberry Spinach Salad with Balsamic Dressing
- 10 oz organic baby spinach
- 1 cup organic strawberries, quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds, toasted
- 2-4 oz crumbled goat cheese (optional)
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- to taste salt
- to taste pepper
-
Combine spinach and strawberries in a large bowl. Add in goat cheese if desired.
To toast almonds, place a small skillet over low heat. Lightly oil with …
Easy Gluten-Free Quiche
Crustless Gluten-free Quiche
This is a super easy and modifiable recipe. You can substitute with whatever goodies you'd like to put in - variety of veggies, meat/no meat; real cheese/non-dairy cheese; milk or unsweetened almond milk.
- 6 ounces diced cooked ham (can omit and substitute veggies)
- 1/2 medium zucchini, diced
- 1/2 medium red bell pepper, diced
- 1/4 cup onion, diced
- 4 ounces non-dairy almond mozzarella cheese
- 8 large eggs
- 1/2 cup unsweetened, plain almond milk
- 1/2 teaspoon…
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