Boil your pasta in skim milk instead of water. It will result in a creamier consistency in the end!
When boiling pasta in milk, do not walk away from the stove. You must keep stirring the milk/pasta or it will stick to the bottom of the pot and burn. Also, a lot of the milk cooks out so you may need to add more while the pasta is still cooking.
Mac & Cheese with Spinach and Broccoli (Gluten-Free!)
Pasta:
1 std. box pasta
2 1/2 cups skim milk
Bring skim milk to a boil. Add pasta.
Keep stirring to keep milk from sticking.
If milk begins to cook out significantly, keep adding more, 1/4 cup at a time.
In a sautee pan, steam broccoli and spinach until tender.
(Use desired amount of vegetables - I used about 1 cup of broccoli and 2 cups spinach)
Add 1 tbsp butter/margarine and salt and pepper to taste
When pasta is cooked, add to pan with vegetables. Add about 1/3 cup shredded Cheddar cheese. (I used Cabot 75% Reduced Fat Cheddar) and 1/3 cup Gruyere Cheese. Stir and combine everything in pan over low heat so cheese melts thoroughly. And voila! Very simple, creamy, rich macaroni and cheese without the guilt of cream, butter and whole-fat cheese! You can’t tell the difference!
Skinny Bang Bang Shrimp
A delicious, healthy, gluten-free version of the ever-so-popular “Bang Bang Shrimp”.
For Coleslaw:
1/2 bag broccoli cole slaw mix
1 tbsp light mayo or smart beat
2 tbsp raisins
2 tbsp slivered almonds
1/2 tsp ground ginger
1/2 tsp celery salt
1 tsp sesame seeds
pinch of nutmeg
salt and pepper to taste
Mix all ingredients in a large bowl.
For Shrimp:
About 20 shrimp
1 tbsp gluten-free flour
1 tbsp corn flake crumbs
For Sauce:
2 tbsp smart beat mayo
1 tbsp sweet and sour sauce
1-1/2 tsp sriracha
Mix smart beat, sweet and sour sauce and sriracha in a small bowl.
We used about 20 pieces of average-sized shrimp. Peel, rinse and pat-dry shrimp. Toss in flour-cornflake mixture.
Place a large sautee pan over high heat. Add olive oil. When oil is hot, add shrimp. Stir, toss and cook for about five minutes, until shrimp is that bright-pink cooked shrimp color.
Remove from heat, add sauce and toss shrimp until fully coated.
Voila! Place over coleslaw and enjoy!
Hi! Update…
So a few months ago I found out I had a gluten/wheat allergy. You will be seeing a lot/mostly gluten free recipes. But you can obviously always change things to wheat products as you wish. And since then, I had been running out of many options being vegetarian AND gluten-free so, occasionally, I will be posting some fish recipes. That is all! Mwah!
Gluten-Free Black Bean-Tofu Veggie Burger
Ingredients:
1 16 oz can black beans, drained, rinsed
1/3 pckg extra firm tofu, drained, dried, chopped
1/2 yellow onion, diced
3 cloves garlic, minced
1 egg
1 tbsp cumin
1 tbsp chile powder
2 tbsp parsley flakes
1 tsp salt
2 tsp black pepper
1 tbsp hot sauce\1/2 cup gluten free bread crumbs
3 tbsp grated low-fat cheddar *optional*
*Other optional ingredients: corn, beets, peppers, etc
Recipe:
Drain and rinse beans. In a large bowl, mash beans with a mash potato smasher or fork. Add tofu and mash with beans. Add onion and garlic (as well as any other optional veggies) and stir. In a small bowl, whisk egg, cumin, chili powder, parsley, hot sauce, salt and pepper. Add to bean mixture and stir until fully incorporated. Add cheese and stir. Lastly, add bread crumbs and fold until fully mixed. Form patties (makes about six) and grill in grill pan over medium-high heat until browned on each side. Serve on your favorite bread or roll with the toppings of your choice. Enjoy!!
Nicole’s Gluten-Free Pasta Primavera
For Creamy Tomato Sauce:
3 Tbsp Olive Oil
1 Yellow Onion, chopped
1 Garlic Clove, minced
24oz can Diced Tomatoes
1/2 tsp Dried Oregano
1/2 tsp Sugar
Salt & Pepper to taste
1/3 cup Skim Milk
2 tbsp Smart Balance Light (or other margarine)
2 tbsp grated Parmesan cheese
In a large sauce pan, cook down onion and garlic on medium heat. Once onion is translucent, add tomatoes, oregano, sugar and salt and pepper. Bring to a boil and cook until most of the liquid is absorbed. Turn off burner and stir in milk, butter and cheese. Return to heat and cook for another 5-7 minutes. Lower heat and cover.
Cook Pasta
For Vegetables:
1 small Zucchini, chopped
~10 Asparagus stalks, chopped
1 Red Bell Pepper, chopped
1/2 Yellow Onion, chopped
1 Bag Spinach
1/2 Pint Grape Tomatoes, halved
In a large pot, add all vegetables with 1/4 cup water. Cover and steam until cooked thoroughly/tender.
In a large bowl, toss your favorite gluten-free pasta with creamy tomato sauce and steamed vegetables. Serves 6+.
Peanut Berry Almond Butter Panini (Gluten Free!)
Ingredients:
2 Slices Whole-Grain Gluten-Free Bread
1 Tbsp Almond Butter
1 Tbsp Sugar-Free Strawberry Preserves
1 Tsp Chopped Peanuts
3 Medium Strawberries, sliced
Spread Almond Butter on one slice of bread.
Top with sliced strawberries and chopped peanuts.
Spread preserves on other slice and make sandwich.
Using panini press or George Foreman grill, toast sandwich.
Vegetable & Tofu Quinoa
Recipe:
1 cup quinoa
2 cups water
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, diced
1 clove garlic, minced
5+ stalks of asparagus, chopped
2 portobello mushrooms, chopped
Tsp capers
1 oz goat cheese
1 tbsp grated parmesan cheese
Salt & pepper to taste
Quinoa:
Combine 1 cup of quinoa with 2 cups of water in a pot.
Bring to a boil, lower heat, and simmer for 15 minutes.
While quinoa is simmering…
Vegetables:
In a large skillet cook tofu, peppers, onion, garlic, mushrooms and asparagus in olive oil.
Cover and let vegetables and tofu steam until tender. Add capers, salt and pepper.
Stir in cooked quinoa with 1 tbsp margarine, goat cheese and parmesan cheese
Good Morning!
Recipe:
2 slices gluten-free bread
1 Egg, beaten
1 small apple, sliced
Cinnamon
Pumpkin Pie Spice
Sugar
Apple:
Slice apple thinly.
In a medium pan, on medium heat, cook in 1 tbsp light margarine.
Sprinkle with cinnamon and sugar.
French Toast:
Beat egg. Add a dash of cinnamon, pumpkin pie spice and sugar.
Dip bread in egg and grill in skillet.
Make a “sandwhich” with 1/2 of the apple slices and top with the remaining slices.
Sprinkle with more cinnamon and drizzle with maple agave nectar.
Guacamole:
1 avocado
1 small tomato, chopped
1/4 red onion, chopped
cilantro, chopped
1/2 jalepeno, diced
1 lime, juiced
salt and pepper to taste
Mash avocado. Stir in other ingredients.
Tilapia:
Simply grill tilapia in olive oil until cooked through.
Season with salt, pepper and a pinch of creole seasoning.
(If you like spicy) Drizzle hot sauce (Cholula is great with this).
Plate fish. Top with guacamole and a pinch of shredded cheese.
(Also recommend topping with sour cream and shredded lettuce)
