RSS Feed

Tag Archives: healthy

Spaghetti Squash with Avocado and Asiago

Posted on
 This recipe is the third in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

Spaghetti Squash is quite possibly my favorite food, and this recipe is my current food obsession.

Spaghetti-Squash-With-Avocado-Asiago-Healthy-Gluten-Free-Dinner

I already have a some favorite spaghetti squash recipes (Buffalo Chicken Spaghetti Squash, Pizza Spaghetti Squash, Spicy Sriracha and Turkey Spaghetti Squash) but I still found myself googling “spaghetti squash recipes” a couple of months ago. You can never have too much of your favorite food, right?!

I was intrigued – this recipe, from The Kitchn – looked so, so simple and had raving reviews. I had to try it. And I did. And we loved it. Even the leftovers for lunch the next day, with slightly browning avocado. Still loved it.

Spaghetti-Squash-With-Avocado-Asiago-Healthy-Dinner-Side-Dish

Of course, I made some modifications to the recipe, mostly by accident (I figured I had the gist of the recipe, and didn’t actually look at it when I was cooking. Ended up missing a few ingredients – opps!). We tried topping this with freshly grated asiago and freshly grated parmesan and the asiago was just slightly better. I found the cheese was salty enough, so I don’t add any salt or pepper to the recipe.

Squash is filling, so this makes a great vegetarian dinner. You can also serve this as a side to meat or fish (serve “Serve this with” section below recipe).

Spaghetti-Squash-Avocado-Asiago-Healthy-Weeknight-Dinner

Spaghetti Squash with Avocado and Asiago

Ingredients

  • 1 large spaghetti squash (mine are usually in the 4 lb. range)
  • 2 Tbs olive oil
  • 4 garlic cloves, minced
  • 1 avocado, cut into cubes
  • 1/4 c freshly grated asiago cheese, for topping (parmesan also works)

Cooking Directions

  1. Preheat the oven to 374° F.
  2. While the oven is preheating but the spaghetti squash in half and place it face down on a baking sheet.
  3. Bake the squash for 30 – 45 minutes. You don’t want to overcook the squash so start checking every 5 minutes or so once it reaches the 30 min mark. You want the cooked squash to separate in strands but still be fairly firm. It should not be at all mushy.
  4. Towards the end of the baking time for the squash heat the olive oil over medium heat in a small skillet.
  5. Add the minced garlic when the oil is warm. Cook, stirring constantly to prevent burning, until you see a couple pieces of garlic just start to turn tan in color. Remove from heat.
  6. When the squash is done and has cooled down for a few minutes use a fork to scrape the strands out of the shell. Put the spaghetti squash in a bowl and stir in the garlic olive oil.
  7. Serve with the asiago cheese and avocado.

Recipe Inspiration: The Kitchn

Serve This With:

 

Dilled Chicken and Asparagus

Posted on

This recipe is the second in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

I found this recipe on Taste of Home about a year ago, and I’m so happy that I did! Originally a recipe to feed two people I thought it would be a great dinner for Steve and I. Of course, we ate the entire skillet-full because it was so good.

Dilled-Chicken-And-Asparagus-Gluten-Free-Healthy-30-Minute-Dinner

Yes, this is an (almost) one pan meal. You cook the rice on it’s own, and add it to the skillet with the chicken and asparagus once it’s cooked. So, you will dirty two pans, yes. But, you don’t need to be attending to both at once since the rice just simmers covered. Of course, this would be even easier with a rice cooker!

My first modification to this recipe was to increase the amount of asparagus. In my mind a few spears apiece just wasn’t enough vegetable content for a full meal. I switch up whether I use brown rice or white rice, but I always use Better Than Bouillon instead of a bouillon cube. Those have so much salt!

I love that there is nothing fake or artificial in the sauce, but it still provides so much flavor. Chicken + Asparagus + Rice sounds a bit cliche and boring, and like it has the potential for that healthy-food-cardboard taste. The sauce and bouillon do away with any potential bland-ness.

Dilled-Chicken-And-Asparagus-Gluten-Free-Healthy-30-Minute-Dinner-2

Best of all though, this dinner will be ready, start to finish, in 30 minutes. That’s why it is one of my top favorites for healthy weeknight dinners. Enjoy!

Dilled-Chicken-And-Asparagus-Healthy-Gluten-Free-30-Minute-Meal-3

Dilled Chicken and Asparagus

Recipe source: Taste of House. This version serves 4.

Ingredients

  • 1 c rice (use white rice to have this ready within 30 minutes. If you use brown, plan for extra cooking time).
  • 2 c water
  • 2 t Better Than Bouillon Chicken Base (or other type of bouillon)
  • 4 t freshly minced parsley (dried works, too)
  • 2 T lemon juice
  • 1 T olive oil
  • 1 T dill weed
  • 2 t garlic powder
  • 1 bunch asparagus, cut into 2-3 inch pieces (amounts vary by the bunch, mine are between 8 and 12 oz).
  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

Cooking Direction

  1. Add the rice, water, and bouillon to a saucepan. Bring to a boil. Reduce heat, cover, and let simmer for about 15 minutes, or until the rice is done (longer for brown rice).
  2. In a small mixing bowl combine the parsley, lemon juice, olive oil, dill weed, and garlic powder.
  3. Fill a large-ish skillet with about an inch of water and bring to a boil. Once boiling, add the asparagus. Cover, and let cook for 2-3 minutes. Immediately drain the asparagus and set aside.
  4. In the same skillet, add the chicken and cook at a medium high heat until the chicken is cooked through, about 3 -5 minute per side (I usually cut a piece in half to see if it’s done. Pink inside? cook more. White and opaque? ready to eat!). Let the chicken sit in the pan for another couple of minutes, burner still on, to get the golden brown crisp on the outside.
  5. Add the asparagus, rice, and sauce mixture to the skillet and stir until sauce is evenly distributed.

Healthy Twice Baked Sweet Potatoes

Posted on

My first healthy favorite for January are these Healthy Twice Baked Sweet Potatoes. I promised quick, healthy, weeknight recipes and although this takes about an hour to cook I think you’ll find that it’s still a great choice. Most of the time is hands off baking time while the sweet potatoes are in the oven. Set a timer, walk away, and do something else!

Healthy-Twice-Baked-Sweet-Potatoes-Gluten-Free-Vegetarian-2

Don’t be fooled by the cheese topping, these sweet potatoes are still healthy! Just a tablespoon of mozzarella per sweet potato is a great way to add another flavor and saltiness without becoming overly indulgent.

This recipe is adapted from Pinch of Yum. It is naturally gluten free, as written. I’ve increased the recipe size to make more servings and swapped out a few ingredients for healthier counterparts that I always have on hand.

My favorite part about this recipe is how filling it is! The sweet potatoes are so tasty, yet I’m usually stuffed after eating just two. The leftovers are so great warmed up in the toaster oven for a few minutes, too!

Healthy-Twice-Baked-Sweet-Potatoes-Gluten-Free-Vegetarian

Healthy Twice Baked Sweet Potatoes

Sweet Potatoes vary greatly in size, so consider all the measurements in this recipe approximate. If you feel the ratio isn’t going to be quite right adjust as necessary. As long as you don’t change the baking times, you should end up with a good result!

This recipe is adapted from Pinch of Yum’s Healthy Sweet Potato Skins. Thanks for the great recipe inspiration!!! 🙂

Ingredients

  • 5 sweet potatoes
  • 1 tbs olive oil
  • 2 shallots, minced (you can also use 1 small onion)
  • 10 oz spinach, roughly chopped
  • 1/2 c plain greek yogurt
  • 1 can chickpeas, rinsed and drained
  • 1/2 c mozzarella cheese, divided

Cooking Directions

  1. Preheat the oven to 350° F.
  2. Wash the sweet potatoes and poke each potato several times with a fork. Bake the potatoes for about 1 hour, or until they are soft and tender.
  3. Towards the end of the baking time cut the shallots and spinach.
  4. Heat the olive oil in a skillet over medium heat.
  5. When the oil is hot add the shallots and cook for about 5 minutes, or until the shallots are fragrant and tender.
  6. Add the spinach and cook, stirring, until the spinach is wilted. Remove from heat.
  7. When the potatoes are done cut them in half. Scrape out the insides (put in a large bowl), leaving about a half inch around the skins to hold the shape of the potato.
  8. Mash the removed sweet potato, and add the greek yogurt. Stir in the shallot/spinach mixture and chickpeas.
  9. Fill each the empty potato skins with the sweet potato mixture. Sprinkle about a tablespoon of the mozzarella onto each potato skin.
  10. Bake for an additional 10 minutes, or until the cheese is melted.

Carrot Noodle Stir Fry

Posted on

Everyone needs quick & healthy meals ideas, and I have a great one for you today. Even better, this tastes like any oil coated, sodium loaded stir fry but it’s totally healthy. Carrots + broccoli + a 2-ingredient sauce. It doesn’t get much more simplier or healthier than that! Plus, this stir fry is naturally gluten free!

Carrot-Noodle-Stir-Fry-Chopsticks

So, carrot noodles. You’ve probably noticed vegetable noodles and spiralizers are all the rage on Pinterest and food blogs. I love the idea of eating my vegetables in noodle form but seriously have no room in my kitchen for another fancy appliance. It turns out that you can easily make vegetable noodles with a vegetable peeler, no spiralizer needed!

Carrot-Noodle-Stir-Fry-Sq-2

When I first started experimenting with veggie noodles, carrot noodles were not on my radar. I hate carrots. They taste like chalk to me. Even dipped in hummus – still gross. Then one evening Steve made some carrot noodles. It’s hard to remember how it all happened. I was in the bathroom vomiting from coffee withdrawal sickness and not really paying any attention to anything. Steve came in the bathroom with a small plate of food, saying I needed to eat. I was too sick to care and just ate whatever he gave me. I guess there had been some carrot noodles in there.

{If you’re interested in my coffee story, check back on Friday for a post about how and why I beat caffeine addiction!}

Carrot-Noodle-Stir-Fry-Over

Well, the carrots weren’t so bad. It turns out that cooked and flavored carrots taste amazing. There is really no carroty taste at all! I’ve now been honing my carrot noodle recipe, and found that carrot noodles are very well suited to stir fry. The carrots suck up all the flavors from the sauce. It’s very similar to eating a bowl of rice noodles slathered with sauce, but instead you’re eating a bowl of vegetables. Not only will you love how this stir fry tastes, but you’ll love how good it feels to be eating something that is truly healthy and good for you!

Carrot-Noodle-Stir-Fry-Tall

Carrot Noodle Stir Fry

Serves 1. For a more substantial meal, serve with rice. I cook 1/4c rice (dry) for each serving of carrot noodles.
 
Ingredients
  • 2 carrots
  • 1 broccoli crown
  • 1 Tbs olive oil, divided (or other cooking oil, like coconut oil or sesame oil)
  • 2 Tbs water
  • 1 Tbs Bragg’s Amino Acids (this is a soy sauce replacement. If you don’t mind the sodium, just sub in soy sauce)
  • 1 tsp chili garlic paste (check label to be sure it’s GF)
Directions
  1. Heat half of the oil in a small skillet over medium high heat.
  2. While the oil and the skillet are heating, cut the broccoli into florets. When the oil is hot add the broccoli to the skillet. Stir the broccoli until it is coated with oil and bright green. Add the water to the skillet (be careful, it may splash/steam), reduce the heat to medium, and cover. Let the broccoli simmer until it is tender, about 5 minutes.
  3. While the broccoli is simmering prepare the carrots noodles. First, peel the outer layer off of the carrots. Using the same vegetable peeler, continue to peel along the entire length of the carrot to make long noodle shapes. Once the carrot is down to the small stub you are holding onto use a knife to cut it up into small pieces. Do this with both carrots.
  4. When the broccoli is tender move it to a plate and drain any extra water out of the skillet. Add the other half of the oil to the skillet and bump the heat back up to medium high.
  5. When the oil is hot add the carrot noodles. Stir to coat them with oil. Continue to cook for about 3 -4 minutes, stirring. The noodles will go from firm to softer, and be brighter in color. Once the noodles have softened add the Amino acids and chili garlic paste. Stir to combine. Add the broccoli back into the skillet and cook for just a minute more to heat up the broccoli.
  6. Serve hot.

Almond Joy Oatmeal

Posted on

This is one of my current favorite breakfasts. It tastes just like the candy bar, but is totally sugar free! It’s actually a 100% healthy, filling breakfast. What a great way to start the day – with a warm bowl of oats that tastes like candy but is secretly healthy.

Almond-Joy-Oatmeal-Sq

Let’s break down the flavors in this oatmeal. First, there’s chocolate. Chocolate for breakfast – I’m in.  Then there is coconut. I’ve always been a fan of coconut. Coconut with chocolate – even better! Remember when they came out with coconut m&ms a few years ago? I ate a lot of those.

Almond-Joy-Oatmeal-Close

Finally, the almond flavor. To be honest, until recently I could take or leave almonds. When I was working on my eBook last year I bought a bottle of almond extract for some of the recipes. There’s something about that strong almond flavor that just melts in my mouth. The GF Candy Cane Cookies from my eBook were one of my favorites. I enjoyed every single bite of those. Well, now I’m all about almond flavored things. Almond butter is a new found favorite ingredient for me. I made these mints (but un-vegan), and the almond chocolate ones were seriously amazing. I brought them on a weekend family trip. At the end of the weekend I traded the leftover mints with my mother in law for basically all of her remaining food + some incredibly soft toilet paper.

Anyway, I digress. Chocolate + Almond + Coconut + HEALTHY = winning breakfast combination.

Since I mentioned my eBook, can I insert a shameless plug here? If you read this blog and enjoy the recipes, please help me keep it going by buying a copy of the eBook! I have plans to expand this blog to a more sophisticated site with easier to read recipes, better site navigation, and a much nicer recipe index. All funds from eBook sales will go straight into improving the blog! Plus, you’ll have a few new cookies recipes! You can check out my eBook page, or go right to my Selz page to purchase it. Thanks for reading my blog, trying my recipes, liking my posts, and leaving encouraging comments! I appreciate all of your support!

Almond-Joy-Oatmeal-Tall

Almond Joy Oatmeal

As written, this oatmeal is sweetened only with banana. If you find that isn’t sufficient sweetness for your tastes, try adding 1 – 2 tablespoons of sugar.
 
Ingredients
  • 1/2 c GF oats
  • 1/2 c almond milk (or other milk of choice)
  • 1/2 c water
  • 1 Tbs unsweetened cocoa powder
  • 1 banana, mashed
  • 1 tsp almond extract
  • 2 Tbs shredded coconut (unsweetened)
Directions
  1. Combine the oats, almond milk, and water in a small sauce and bring to a boil. Reduce the heat to medium.
  2. Stir in the cocoa powder, making sure it dissolves completely, and then the banana. Let cook, stirring frequently, until much of the liquid is absorbed (under 10 minutes).
  3. Add the almond extract. Cook a few minutes longer, until the oatmeal reaches your desired consistency. Personally, I like to have nearly all of the liquid absorbed.
  4. Sprinkle with the shredded coconut before eating.

Basic Cinnamon Vanilla Oatmeal

Posted on

I really, really though I’d posted this recipe months ago. I eat it at least once a week! It wasn’t until I was on the Daniel Fast and blogging about what I ate that I realized I hadn’t. Oppps! Better late then never, right?

Cinnamon Oatmeal 1

I call this recipe “Basic Cinnamon Vanilla Oatmeal” because it ends up being the base for many of my oatmeal creations. Some mornings I stir in peanut butter or almond butter, other mornings I add some dates and some coconut, other times I top it with chocolate chips. Steve likes his with an apple. There are lots of options for yummy additions. Yet, really, even served with no toppings or additions I find this oatmeal delicious every time. It has a sort of gentle sweetness, perfect for breakfast, but enough of a flavor to keep me interested enough to eat the whole bowl.

Cinnamon Oatmeal 2

This oatmeal recipe class for imitation vanilla extract. Over the past few months I’ve come to prefer the imitation vanilla over the real stuff, especially in my oatmeal. Add too much of a pure extract to oatmeal and sometimes it taste more like alcohol than the flavor I’m shooting for (at least for me – but I hate that alcohol-y flavor). With the imitation vanilla I can dump in a whole teaspoon and get tons of vanilla flavor with no alcohol-y taste. I don’t feel badly about using a whole teaspoon of imitation vanilla in just one oatmeal serving because I know it’s SO much cheaper than the pure vanilla extract. Of course, if you prefer the real stuff then swap it out in the recipe. Just be sure to use less. I’d suggest starting with 1/4 tsp and adding more in 1/4 tsp increments if needed.

Cinnamon Oatmeal 4

Next time you are feeling creative give this oatmeal a try – and let me know what you add in!

Cinnamon Oatmeal 3

Basic Cinnamon Vanilla Oatmeal

Ingredients
  • 1/2 c GF oats
  • 1/2 c water
  • 1/2 c milk of choice
  • 1 banana, mashed
  • 1 tsp cinnamon
  • 1 tsp imitation vanilla extract
Directions
  1. In a small saucepan, bring the oats, water, and milk to a boil.
  2. While the oats and liquid are coming to a boil mash the banana. Slicing the banana, then microwave it for 30 – 45 seconds will make mashing much easier.
  3. When the oats begin to boil turn the heat down to medium and stir in the mashed banana. Stir frequently for 5 – 10, until the oats have absorbed most of the liquid and thickened.
  4. Stir in the cinnamon and vanilla, and cook for another minute or two (or until the oatmeal reaches your desired consistency).
  5. Enjoy as is or top with any nut butter or nuts, coconut, chocolate chips, fresh fruit, etc.

Spanikorizo (Spinach & Rice)

Posted on

I LOVE Spanikopita! The dill and feta cheese have give it such a strong, unique flavors. It’s chock-full of spinach to make you strong and healthy. What’s not to love? Well, if you’re a celiac, the phyllo dough.

Spanikorizo 1

One of the foods I was saddest about giving up after finding out I had celiac was Spanikopita. I tried making my own phyllo dough but it took so much time and was nothing like the original. It just wasn’t worth the effort.

Over the years I have come up with a few GF Spanikopita “hacks”. This one is called Spanikorizo, which means “Spinach & Rice”. It’s not my own idea by any means. Spanikoriza is another Greek dish that is very similar to Spanikopita. Instead of using phyllo dough Spanikorizo uses rice and is cooked right on the stove top. I crafted my own version to accomplish two things: first, have all of the strong, Greek, flavors I love and second, use up the ingredients I buy specifically for this meal. You won’t end up with half a bunch of dill and a cup of leftover spinach.

Spanikorizo 2

Spinach and rice doesn’t sound like the most desirable, tasty meal, but trust me, this stuff is good. I probably spent a full year eating this for lunch nearly everyday. It cooks up with little effort and tastes just as good leftover. It’s a great GF choice for healthy eating, and (like all of my other favorite recipes) is full of flavor!

Spanikorizo 3

Spanikorizo

Ingredients
  • 1 onion, minced
  • 1 tbs olive oil
  • 10 oz frozen spinach
  • 1 bunch dill, chopped
  • 1 bunch green onions, sliced (use both green and white ends)
  • 1 c rice (white or brown)
  • 2 c water (may need up to 4 c for brown rice)
  • 4 oz crumbled feta cheese
Directions
  1. Heat olive oil in a large skillet over medium heat. When oil is warm add the minced onion and saute until the onions are soft.
  2. Add the spinach, green onions, and dill to the skillet and mix, breaking up the spinach as it defrosts.
  3. When the spinach has mostly defrosted add the rice and water to the skillet. Cook until the rice is done (time will vary, about 20 min for white rice and about 40 min for brown rice. If needed, add more water).
  4. Stir in the crumbled feta cheese and serve hot.

Black Bean Quesadillas with Spicy Yogurt Sauce

Posted on

These tasty quesadillas are easy to transport, very filling, and totally appetizing hot or cold. They are perfect for an on-the-go snack or lunch, and a quick vegetarian dinner option, too!

This is a really busy time of year for everyone. It seems to be parties, church events, and travel keeping me busy this year. A couple years ago I was on the road for work every day between Thanksgiving and Christmas. It is not so simple for people on a gluten free diet to stop by the drive thru for lunch in the midst of shopping for Christmas gifts or eat your fills worth at a holiday party. There is more planning required.

I love these quesadillas for busy days. Once you’ve made the black bean mixture and the sauce it takes just a couple of minutes to cook them. Since they are self contained, kind of like a tortilla sandwich, they travel so easily. You don’t need to remember to bring a fork with you, or even need to heat these up in the microwave. Sometimes I cook the whole batch of these all at one time and keep them on hand in the fridge for a really quick and easy meal to bring with me when I will be out all day. Other times, I make the bean mixture ahead of time and then cook 3 or 4 tortillas worth of quesadillas at a time.

Black Bean Quesadillas

Have I mentioned how filling these are? Something about black beans always fills me up really quickly – anyone else experience that? I find that feeling full is GREAT when I am at a party or somewhere else with tons of food that I cannot eat. It helps me not feel so bad about missing out on all of that great food!

The quesadillas are good on their own, but even more excellent with this spicy dipping sauce. As a former Taco Bell employee I am very familiar with the different sauce. The Baja sauce is my favorite, but their quesadilla sauce is a close second. When I stumbled upon this recipe on Pinterest I knew I had to try it. I made a few modifications (mainly swapping out the sour cream for greek yogurt), and ended up with a healthier version of that yummy Taco Bell Quesadilla sauce. Yum!

Next time you need to bring a meal with you give this a try! A few of these quesadillas packed up with a dollop of this spicy sauce will keep you full and satisfied!

2013-12-07 16.01.35

P.S. My eBook is now available on Kindle! You can also purchase it for $1 off the Kindle price here. Check it out for your holiday baking!

Black Bean Quesadilla with Spicy Yogurt Sauce

Ingredients (makes 12 quesadillas and 1/2 c of sauce)

 

For the Spicy Yogurt Sauce

  • 1/2 c plain greek yogurt
  • 1 Tbs jalapeno, roughly chopped (more or less, to taste)
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 4 shakes cayenne pepper (optional)
  • 1/4 tsp salt

For the Quesadillas

  • 15.5 oz can black beans, rinsed and drained
  • 1 small onions, finely chopped (about 1/2 c)
  • 1/3 c cilantro, chopped
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 Tbs lime juice
  • 1/2 c shredded mexican cheese blend
  • 12 corn tortillas
  • cooking spray
  • salt
 
  1. In a blender or food processor combine all of the sauce ingredients and mix until smooth and well combined.
  2. In a medium sized bowl mix the first eight quesadilla ingredients.
  3. Heat a skillet over medium heat. When it is warm, spray with cooking spray and place a tortilla flat in the pan. Spray the tortillas with cooking spray and sprinkle with salt. Flip the tortillas over using a spatula. Scoop about two tablespoons of the bean mixture onto on half of the tortilla. The amount of mixture you use for each tortilla may be more or less, depending on how large your tortillas are. Using the spatula, fold the tortilla in half over top of the bean mixture and preww the top down with a spatula.
  4. Let the quesadilla cook for a minute or two, until the bottom is brown (just light the edge up a little bit with a spatula to check), then flip and let the other side brown.
  5. Repeat steps 3 and 4 with the remaining tortillas.
  6. Serve with the spicy yogurt sauce.

Bangers & Mash Casserole

Posted on

This is a healthy casserole. It sounds like it should be unhealthy, it tastes like it should be unhealthy, but it is actually good for you.

Bangers and Mash is a delicious British dish made of sausage and mashed potatoes. Whenever I’ve seen it at restaurants its been very simple; a few sausages on top of a bed of mashed potatoes. There may be some gravy poured over it or a side of veggies, but nothing much different from that.  Bangers and Mash is actually a pretty good meal option for someone on a gluten free diet because most mashed potatoes and sausage are naturally gluten free. I’ve even been surprised at the number of restaurants that make all of their gravies with cornstarch, making that naturally gluten free, too.

IMG_7997

Sausage and mashed potatoes are not exactly the healthiest foods in the world so I made a few swaps to get this casserole up to a more healthy level. For the sausage, I used all natural chicken sausage. Both Al Fresco and Aidells have a full line of flavors in their natural chicken sausages. I’ve tried a few flavor varieties and the best results have been with a cajun flavored sausage. The spicy sausage against the smooth and creamy mash is a great combination. Of course, with all of the sausage flavor options out there I am sure that there are some other great combinations. I just happen to be a fan of spicy foods.

To healthify the mash part of the casserole I swapped the potatoes for cauliflower. Cauliflower is much healthier than potatoes and mashes up to be just as smooth and creamy in texture. There’s a bit of a taste difference between the two, but with all of the other flavors going on in this casserole any flavor from the cauliflower is overpowered.

If the cauliflower wasn’t healthy enough for you, there’s also a quiche layer on the very bottom of the casserole filled with eggs, spinach, and onions. Sure, there’s a little mozzarella cheese in there, too, but what would a casserole be without just a little cheese?!

Surprisingly, with three layers, this casserole won’t take all day to prepare. While the cauliflower is boiling you’ll whip up the quiche layer and brown the sauages. Once those are laid out in the casserole pan you drain and mash the cauliflower, spread it on top, and pop the whole dish in the oven.

Bangers and Mash Casserole

Ingredients
  • 1 head cauliflower
  • 2 Tbs plain greek yogurt
  • 1/2 tsp salt
  • 4 fully cooked, cajun flavored chicken sausage
  • 5 eggs
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 3 Tbs all purpose GF flour
  • 2 c chopped spinach
  • 3/4 c shredded mozzarella
  • 1/3 c green onions, sliced
Directions
  1. Preheat oven to 375° F.
  2. Cut the cauliflower into florets and place in the large pot of water. Bring to a boil, and let simmer for about 20 minutes, or until very soft.
  3. While the cauliflower is cooking whisk the eggs together. When the eggs are combined whisk in the baking powder, salt (3/4 tsp), and flour. Stir in the spinach, mozzarella and green onions.
  4. Spray a 2 qt. baking dish with cooking spray and pour the eggs mixture on the bottom.
  5. Cut each of the sausages in half length-wise. If desired, cook the sausages for a few minutes on each side over medium-high heat, until they are lightly browned on each side (Since sausage is already fully cooked, this step isn’t necessary).
  6. Place the sausage in a row on top of the egg mixture. They may sink down into the eggs – this is okay.
  7. When the cauliflower is soft drain it and then return it to the pan. Using an immersion blender or beaters, whip the cauliflower until it is very smooth. Add the greek yogurt and salt and whip again until the yogurt is totally mixed in. Spread the cauliflower on top of the sausages.
  8. Bake for 25 minutes, or until the bottom quiche layer is cooked through.

Pumpkin Oatmeal & Big News!

Posted on

I’ve been working on a big project. It’s an eBook! Specifically, a GF Christmas cookie eBook!

I’ve been baking dozens and dozen of cookies, taking lots of photos, and learning to use iBooks Author. The eBook will have a couple of naturally GF, flourless cookie recipes along with a collection of traditional Christmas cookie recipes reworked to make a portion of the batch with GF flour and portion with wheat flour.

I still have some work to do on the eBook, but it will be completed in December, in time for your holiday baking, or to give to a GF friend as a holiday gift! If you’d like to receive a few email updates about the eBook (when I launch it, when it is available on the Kindle and iBooks Store, etc) click here to sign up for the updates. Everyone who signs up for the email updates will also be entered in a contest to receive a free copy of the eBook! So, sign up for those emails here! I promise I won’t spam you in any way!

Now, onto today’s recipe: Pumpkin Oatmeal!

I LOVE pumpkin. Pumpkin pie, pumpkin muffins, pumpkin spice drinks, I’ll take them all! I was pretty excited to add some pumpkin to my oatmeal and see what kind of delicious, pumpkin flavored breakfast I could get. It took a few tries, but I did eventually come up with something I was happy with.IMG_6303

This oatmeal is sweetened with honey. I use a teaspoon, but you may have to adjust according to your tastes. This is yummy plain, topped with chopped nuts, or chocolate chips. Really, try the chocolate chips, even if you like it plain. Pumpkin + chocolate is a winning combination!

IMG_7696

 

Pumpkin Oatmeal

Ingredients
  • 1/3 c Gluten free oats
  • 1/3 c almond milk (or other milk of choice)
  • 1/3 c water
  • 3 Tbs pumpkin puree
  • 1 tsp honey
  • Optional: Chopped nuts for topping
  • Optional: Chocolate chips for topping
Directions
  1. In a small saucepan bring oats, almond milk, and water to a boil.
  2. As soon as the liquid begins boiling stir and turn the heat down to medium-low.
  3. As the oats are cooking stir every once in a while to prevent sticking to the bottom of the pan. When most of the liquid has absorbed stir in the pumpkin puree, followed by the honey.
  4. Continue cooking until the oatmeal reaches your desired consistency.
  5. Eat plain, or top with chopped nuts or chocolate chips.
%d bloggers like this: