Category Archives: Egg Free

Sweet Pepper Hummus

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Hummus Carrots Cucumbers

25 oz. Garbanzo Beans (Chickpeas)

3 Lemons, Juiced

5 Cloves Garlic, Roasted

1 Onion, Roasted

1 Red Bell Pepper, Roasted

1 Scallion, Finely Chopped (garnish)

2 Tablespoons Olive Oil

Salt & Pepper

Prepare beans according to the package cooking instructions, or use organic, canned garbanzo beans.

Cube bell pepper and onion, place in baking dish with garlic, and drizzle with olive oil.  Roast in 350º oven until lightly browned (approximately 40 minutes).  Combine roasted vegetables, beans, lemon juice, olive oil, salt & pepper in a blender or food processor, and process until smooth.  For a sweeter hummus flavor, roast 2 bell peppers and 2 onions.

Serve with your favorite sliced veggies for a dipping delight!

Serve at room temperature or chilled.

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Quinoa Tabouli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Quinoa Tabouli

1 Cup Quinoa

2 Cups Water

3 Scallions, Finely Chopped

1/2 Cup Parsley, Finely Chopped

1/2 Cup Basil, Finely Chopped

1/2 Cup Kale, Finely Chopped

1/4 Mint, Finely Chopped

1 Tablespoon Olive Oil

1 Lemon, Juiced

1 Lime, Juiced

1/2 Teaspoon Garlic Salt

In a large pot, bring 2 cups of water to boil.  Add 1 cup of Quinoa and return to boil.  Add Olive Oil and Garlic Salt.  Reduce heat to medium-low for 12 minutes, or until water is absorbed.

Once Quinoa is prepared, stir in lemon and lime juices, and place to the side to cool.  Finely chop Scallions, Parsley, Basil, Kale, and Mint.  Add to room-temperature Quinoa, and mix thoroughly.

Serve at room temperature or chilled.


Kale Chips

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Head of KaleKale Chips

Olive Oil

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Preheat oven to 350º.

Remove Kale from stalk and tear into bite-sized pieces.  Place in large mixing bowl, drizzle with Olive Oil, season to taste with Garlic Salt and Spices.  Toss Kale mixture until lightly coated with Olive Oil.  Arrange Kale pieces in a single layer on baking pan.  Cook for 10 minutes, then flip and return to oven for another 5 minutes.  Monitor closely to prevent burning.


Artichoke Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 ArtichokesArtichoke Soup

1 Onion, Diced

28 ounces Organic, Chicken (or Vegetable) Broth

Olive Oil

Nutmeg (to taste)

Salt & Pepper (to taste)

Steam artichokes for 45-60 minutes.  Allow to cool, then remove leaves and choke, leaving only the heart and stem.  Cube the artichoke hearts and stems, set aside until soup base is prepared.

Video: Steaming Artichokes

In a large saucepan, cook onion in olive oil until translucent.  Add remaining ingredients, and cook on medium-low heat for approximately 15 minutes.  Remove from heat, and allow to cool.  Pour mixture into blender, purée until creamy.  Place soup back in saucepan, and re-warm.

Optional:  Add a handful of spinach while re-warming soup.

Serve Hot.  Accompany with Pan Fried Eggplant and Lentil Chips.

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Pan Fried Eggplant

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Large Eggplant

Balsamic Vinegar

Olive Oil

Garlic Salt

Thinly slice eggplant into long strips.  Coat large frying pan with Olive Oil on medium-high heat.  Place eggplant slices in base of pan, drizzle with Balsamic Vinegar, season with Garlic Salt.  Cook for approximately 5 minutes, then flip eggplant to brown both sides evenly.

Serve warm.


Pasta Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

12 oz. Package Rice Vegetable TwistsPasta Salad

4 Chicken Breasts, Cubed

2 Large Zucchini, Cubed

2 Large Summer Squash, Cubed

1 Onion, Diced

1 Red Bell Pepper, Diced

2 Celery Stalks, Diced

1 Lemon, Juice

1/2 Cup Cherry Tomatoes, Halved

1/4 Cup Olives, Sliced

1 Handful Capers

Olive Oil

Garlic Salt

Pepper

Lightly coat a large baking pan with olive oil, evenly distribute zucchini and summer squash cubes across pan.  Cook on 375° for 25 minutes.

Lightly coat large frying pan with olive oil, turn heat to medium, and cook diced onion, bell pepper, and celery for 10 minutes, stirring occasionally.

In a separate pan, cook cubed chicken with lemon juice and drizzled olive oil on medium-high heat for approximately 15 minutes.  Season to taste with garlic salt and pepper.

Add chicken and other vegetable ingredients to the onion mixture.  Cook on medium heat for 10 minutes, stirring occasionally.  Season to taste.

Prepare Rice Twists according to package instructions.  Allow pasta to cool before combining with vegetable and chicken mixture.  Toss ingredients thuroughly in a large serving bowl.

Serve warm or room temperature.

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Coconut Pudding

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 (14 Ounce) Cans Coconut MilkVanilla Coconut Pudding

1/2 Teaspoon Salt

2 Tablespoons Honey

1/4 Cup Cornstarch

1/3 Cup Water

1 Tablespoon Cocoa (optional)

Cinnamon (optional)

In a saucepan, combine coconut milk with honey and salt.  Bring to a boil and cook for about 4 minutes.  In a bowl, combine cornstarch and and water with a whisk and mix into a slurry.  Immediately pour slurry into milk mixture, stirring continuously for approximately 2 minutes.  Remove from heat.  Pour mixture through a fine colander to remove lumps.  Refrigerate for about 2 hours to completely set.

Sprinkle cinnamon over pudding, and serve chilled.

Alternate: Add Cocoa for Chocolate Pudding.

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