Category Archives: Side/Entree

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.


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.


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.


Sweet Fries

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

Baked Sweet Potato Fries

 

5 Sweet Potatoes, Sliced into Tall Strips

Cinnamon (to taste)

Light Olive Oil

 

Preheat over to 400°.  Lightly coat a large baking pan with olive oil, and evenly spread potato slices.  Generously sprinkle sweet potatoes with cinnamon and lightly drizzle olive oil.  Bake for 40 minutes.

Serve Warm.


Fried Cabbage

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

1 Cabbage, Chopped – 1″ CubesCabbage

Light Olive Oil

2 Tablespoons Water/Chicken Broth

Garlic Salt

In a large pot, loosely separate cabbage cubes over Medium heat.  Immediately add water and drizzle olive oil liberally.  Sprinkle garlic salt to taste.  Cover pot and cook, stirring occasionally for approximately 25 minutes, or until cabbage becomes wilted and lightly browned.

Serve Warm.


Sweet Potato Medallions & Caramelized Onions

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

6 Small Sweet Potatoes, Thinly Sliced

1 Large Onion, DicedSweet Potato Medallions

Light Olive Oil

Preheat oven to 400°.  Lightly coat large baking pan with olive oil.  Distribute potatoes and onions evenly. Place in oven for 30 minutes, or until potatoes are soft and slightly golden.

Serve Warm.


Frittata

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

7 Eggs, BeatenFrittata

1 Onion, Diced

1 Red/Orange Bell Pepper, Diced

5 Asparagus Stalks, Chopped

1 Tomato, Diced

2 Small Potatoes,
Halved & Thinly Sliced

Olive Oil

Garlic Salt

Pepper

Optional Vegetables:

Celery
Spinach
Broccoli
Mushrooms
Olives
Zucchini
Shallots

Coat large skillet with olive oil.  Cook onion, bell pepper, asparagus, and potatoes on medium-high heat until lightly browned.  Season vegetables with garlic salt and pepper to taste.  Reduce heat to medium-low, pour eggs over vegetable mixture, add tomatoes, cover and cook for approximately 15 minutes, or until eggs are fully cooked and fluffy.

Serve Warm.

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Candied Butternut

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

1 Large Butternut SquashCandied Butternut

2 Teaspoons Cinnamon

Light Olive Oil

10 Pecan Halves, Crushed (optional)

1 Tablespoon Honey (optional)

Preheat oven to 350°.  Slice squash into 2″ disks, and remove seeds.  Lightly coat baking dish with olive oil, and place squash in dish.  Generously sprinkle cinnamon on both sides of squash.  Drizzle honey over squash (optional).  Bake for 60 minutes, or until soft.  Allow to cool slightly, top with pecans (optional).  Scoop squash out of skin to eat.

Alternate: Remove skin from baked squash and mash.  Top with pecans and sprinkled cinnamon.

Serve Warm.

 

 


Egg Salad

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

2 Eggs, Hard BoiledEgg Salad

1/2 Stalk of Celery, Diced

1 Tablespoon Light Lemonaise

Ground Pepper (to taste)

1 Slice Brown Rice Bread,
lightly toasted (optional)

Boil Eggs – Place eggs in pot, cover with water, and boil on high heat for 10-12 minutes.

In a small mixing bowl, chop peeled eggs into eighths, and mix with Lemonaise.  Stir in celery and pepper.

Serve on a slice of toasted bread.

Variation: Serve in a bowl with thick cucumber slices for scooping.

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Cinnamon Squash

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

1 Medium Butternut Squash, peeled and cubedButternut Squash

1 Teaspoon Cinnamon

Ziploc Zip&Steam Bag

Peel, deseed, and cube butternut squash.  Place in medium Zip&Steam bag.  Cook in microwave for 8 minutes.  Pour into serving dish and stir in cinnamon.

Serve Warm.


Baked Broccoli

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

2 Broccoli Heads, remove stems

Garlic Salt

Olive Oil

In a large baking dish, arrange broccoli florets to cover the bottom of the dish.  Drizzle olive oil liberally, and sprinkle garlic salt to taste.  Bake on 400° for 20 minutes.

Serve warm.

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Corn Tortillas

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

3/4 Cup Cornmeal

2 Eggs

1 Cup Gluten Free Baking Flour

1 Teaspoon Salt

1/4 Cup Olive Oil

1.5 Cups Water

In a medium-size mixing bowl combine cornmeal, GF baking flour, and salt.  Add liquid ingredients, and stir thoroughly.  Pour a small amount of mixture into frying pan, coated in olive oil, on medium heat.  Cornmeal mixture in pan should be the thickness of a quarter.  Let cook for approximately 3 minutes, then flip until lightly browned on both sides.  Stir the mixture in the mixing bowl before pouring the second tortilla to avoid separation, and repeat process.

Makes approximately 10, 7″ tortillas.

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Steamed Eggplant

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

1 Eggplant, Cubed
1 Tbsp. Olive Oil
Garlic Salt
Ziploc Zip&Steam Bag

Cube eggplant into 1 inch squares.
Place in Zip&Steam bag with 1 Tbs olive oil.
Cook in microwave for approximately 6 minutes.
Pour onto serving dish, and add garlic salt to taste.

Serve Hot.

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