The Super Bowl is fast approaching. Yup, the game day is this coming Sunday! Now I must admit, I’m not much of a football fan, but I do love watching the commercials.
Do you love snacking while watching football, but hate the guilt and weight gain from eating greasy, fattening food? Well, I have the perfect solution ~ healthy, gluten free recipes that are perfect for a fun and fit Super Bowl Sunday.
1 15 oz. can of chickpeas
2 teaspoons olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon hot paprika (or cayenne pepper)
Preheat oven to 400°F.
Line a baking sheet with foil, set aside. If you are using a baking stone, skip this step.
Drain, rinse and pick through the chick peas, removing the loose skins and any peas that are darker in colour. Pat dry with kitchen towel. The drier they are, the faster the will become crispy.
Spread evenly over foil lined baking sheet and bake in 400°F oven for 20 minutes.
1 cup quinoa (I used red quinoa)
2 cups yellow squash, cubed
2 handfuls of spinach
1 tomato, chopped
5-6 basil leaves, chopped
1 tablespoon curry powder
1/2 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
1/4 teaspoon cinnamon
1 bunch fresh cilantro
1 cup fresh organic baby spinach
1/4 cup toasted pine nuts
Cook quinoa according to directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.
Coat squash with olive oil, white sugar, cinnamon, 1 teaspoon curry, and salt to taste. Roast in a 400 degree oven or in skillet until golden brown and fork-tender.
Add squash, basil and spinach to the cooked quinoa and toss gently to combine. Place heaping spoonful of mixture in each bowl.
Top each bowl with tomatoes, cilantro and pine nuts.
This recipe was shared on Made with Love Mondays
I was watching Giada at Home the other day. Giada De Laurentiis is my favorite Food Network Chef. On this particular episode, Giada made Turkey Milanese. It looked yummy!
Milanese is a traditional Italian dish normally made with pounded, breaded and pan fried beef, chicken or pork. It’s also usually topped with a bright salad. I’m making it gluten free and easy to prepare by starting with lean turkey cutlets, that need no pounding and frying in just a little Rice Bran Oil.
1 package turkey cutlets (there were 3 cutlets in my package)
1/4 cup amaranth flour (you could also use millet or your favorite gluten free flour)
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 egg, beaten
1/2 cup gluten free bread crumbs
1/4 teaspoon chili powder
2 teaspoons Tuscan blend
2 cups organic baby arugula
1/4 cup olive oil
2 lemons (one for juicing, one for wedge garnish)
1 cup cherry tomatoes, halved
2 tablespoons Rice Bran oil for cooking
In a medium bowl, combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a second bowl, whisk the egg. In the 3rd bowl, put bread crumbs, chili powder and Tuscan blend seasoning.
Season the turkey on both sides with salt and pepper. Dredge the turkey in the flour and shake off excess. Dip the turkey into the eggs and then into the bread crumbs to coat.
Heat the oil in a large skillet over medium heat. Cook the turkey until golden brown and cooked through, 2 to 3 minutes on each side. Remove from the skillet and drain on paper towels.
Arrange the arugula on plate (or serving platter) and top with the tomatoes. In small bowl, mix olive oil, the juice of one lemon, and salt and pepper. Drizzle over arugula. Arrange the turkey on top of the tomatoes. Serve with lemon wedges on the side.
1 large head of broccoli
3 carrots, sliced
1/2 medium onion, chopped
4 cups vegetable broth
3 cups Sharp Cheddar, Grated
3 Tablespoons grass-fed Butter
3 cloves Garlic, chopped
1 teaspoon Garlic powder
1/4 teaspoon Sea Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1 teaspoon Thyme
2 Bay leaves
3 tablespoons Rice starch (or cornstarch)
In a large stock pot, melt butter over medium-high heat. Add garlic, onion, and carrots. Saute until onions start to caramelize. Add the broccoli stems. Stir in salt, pepper, garlic powder, thyme, and nutmeg. Add 2 cups vegetable broth. Bring to a simmer and reduce heat to low.
Remove florets from the broccoli stems, chop small and set aside. Remove skin off the stems and chop stems fine.
In a small bowl add rice starch and stir in remaining 2 cups broth until all lumps are removed. Add rice starch/stock mixture to the simmering soup on the stove while stirring. Cook until soup starts to thicken.
Remove from heat and puree soup in a blender in 2 batches to avoid having a mess. Return soup to pot and simmer over low heat. Add broccoli florets and cook until tender.
Stir cheese and stir over low heat until melted.
Serve with crusty bread, in a bread boule or with gluten free skillet cornbread.
2 skinless and boneless chicken breasts, trimmed of any fat
2 tablespoons olive oil (divided)
Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
1 tbsp fresh cilantro, chopped
Sea salt and fresh cracked pepper to taste
1 clove of garlic, minced
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.
Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.
I paired the Cilantro Lime Chicken with Sauteed Yellow Squash and Garlic Purple Potato Mash. Delicious!
Sometimes, I miss eating pasta. There are great gluten free pasta options on the market these days, but to have Lasagna or Fettucini Alfredo….dreams, dreams, dreams. Several times over the past couple of weeks I’ve been seeing posts on Facebook talking about Zucchini pasta. I’m thinking to myself, what it this? Did they create pasta noodles using zucchini flour and I didn’t know about it. So I decided to look up Zucchini pasta online and lo and behold, it is just ribbons of zucchini sauteed in olive oil. Hallelujah!
I have some zucchini that I just picked up from the store, but I’m saving it to make Chocolate Basil Zucchini Bread. But I did have some squash in the refrigerator with no specific plans.
If you miss pasta because you don’t eat wheat, this squash pasta makes a nice stand-in for fettuccine. I’ve paired this Squash Pasta with Arugula, Pine Nuts, Tomatoes, Parmesan Cheese and served it with seared Sea Scallops.
2 pounds squash (or zucchini)
4 tablespoons extra virgin olive oil, divided
1 large lemon, zested and juiced
2 cups baby arugula
3-4 compari tomatoes, quartered
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained
Kosher salt and freshly ground pepper
1 pound Sea Scallops
Parmesan, for garnish
For the pine nuts: In small skillet, toast pine nuts for about 5 minutes. Stirring occasionally. Set aside.
For the scallops: In a large skills, place 2 tablespoons of olive oil making sure the entire cooking surface is coated.
Place the scallops in the pan, making sure they are not touching. Leave them alone and let them cook for about 2 minutes. Turn carefully with tongs and cook another 1 1/2-2 minutes. Remove from the heat and set aside.
For the squash pasta:
Use vegetable peeler or mandolin to make squash ribbons. In the same skillet, add remaining olive oil. Add squash, salt and pepper. Continue to cook until squash becomes translucent. Do not overcook. Add lemon juice and zest, arugula, tomatoes, and capers and cook until arugula has wilted about 1-2 minutes. Add scallops back in pan to warm through. Transfer to a large bowl add pine nuts and top with desired amount of parmesan cheese. Enjoy!
1/4 cup Greek plain yogurt
1/4 cup olive oil
3-4 garlic cloves
3/4 oz mint leaves (1 big handful)
5 sprigs of Thyme
cilantro leaves, small handful
juice of 1/2 a lemon
salt and pepper to taste
1 tablespoon toasted pine nuts for garnish
In small skillet, toast pine nuts for about 5 minutes. Stirring occasionally. Set aside.
Put all the ingredients except the pine nuts in a blender. Puree until smooth. Sprinkle toasted pine nuts on top and drizzle with olive oil.
2 pounds asparagus
1 1/2 cups vegetable broth
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon fresh mint leaves, chopped
Salt and freshly ground black pepper, to taste
Garlic Yogurt Sauce, for garnish
Preheat the oven to 400 degrees F.
Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
Combine the asparagus, broth and lemon juice, mint, yogurt in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in lemon zest and sprinkle with salt and pepper.
Divide the soup among bowls and garnish with Garlic Yogurt Sauce.
1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup vegetable stock (or you can use chicken stock if you’re a meat eater)
1 teaspoon Herbs de Provence
3 cups cooked cannellini beans
1 handful of basil, chopped
In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, Herbs de Provence, and beans and simmer for 20 minutes.
Pour into shallow bowls and drizzle with the remaining olive oil and top with basil.
This also makes a great appetizer served over a grilled baguette. Enjoy!