I don’t know about you but I’ve been struggling for new recipes. The pandemic has had me cooking more at home than ever before. Here are some recipes for you to try. All of them are healthy and gluten free!
Vegetable Frittata
- 4 medium Eggs
- 1 tbsp Parsley, fresh
- 1/2 tsp Oregano, dried
- 1 dash Garlic salt
- 1 dash Black pepper
- 2 tsp Margarine, unsalted
- 2 stalk(s) Green onion (chopped)
- 1/2 cup Broccoli (or asparagus, green beans)
- 1/2 cup diced Celery
Instructions
In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp water. Set aside.
In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.
Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slide out of the skillet onto warmed plates.
Cucumber Ribbon Salad
- 2 Cucumbers
- 1 small Red onion (thinly sliced)
- 2 tbsp Kalamata olives (pitted, roughly chopped)
- 2 tbsp Mint, fresh (roughly chopped)
- 1 tsp Hemp seeds, shelled (or sesame seeds)
- 1 tbsp Tahini (for dressing)
- 1 tbsp Extra virgin olive oil (for dressing)
- 1 tbsp Lemon juice (for dressing)
- 1 clove Garlic (minced, for dressing)
- 1 tsp Maple syrup (for dressing)
- 1 dash Sea salt (for dressing)
- 1 dash Black pepper (for dressing)
Instructions
Using the wide blade attachment on your spiralizer, spiralize your cucumber into ribbons (see note below).
Place the cucumbers in a colander over the sink to allow some of the water to drain off. Meanwhile make the dressing.
Add all of the dressing ingredients to a bowl and whisk well to combine.
Once ready to assemble, drain off any excess water from the cucumber ribbons and carefully pat dry with the paper towels.
Add the cucumber ribbons to a large bowl, with kitchen sheers cut up the ribbons to be make it easier to eat. Add the onions and fresh mint and drizzle the dressing over top. Toss well to combine and evenly coat the cucumbers with dressing. Transfer to a serving platter, top with chopped olives, a bit more fresh mint and hemp seeds.
Note: If you don’t have a spiralizer, you can also make ribbons with a vegetable peeler or slice the cucumber thinly with a mandolin or knife.
Quinoa Stuffed Bell Peppers
- 1 cup Quinoa, cooked
- 1 tbsp Green chiles, canned
- 3 tbsp Frozen yellow corn kernels
- 3 tbsp Black beans, canned (drained)
- 2 tbsp Grape tomatoes (diced)
- 2 tbsp Pepper jack cheese
- 1 tbsp Cilantro (chopped)
- 1 dash Cumin
- 1 dash Garlic powder
- 1 dash Chili powder
- 1 dash Onion powder
- 1 dash Black pepper (or to taste)
- 1 pinch Salt
- 1 tbsp Feta cheese
- 1 Red bell pepper (cut in half, stemmed and seeded)
Instructions
Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated all the way through, about 25-30 minutes.
Serve immediately.
Blueberry Popsicles
- 1/2 cup sliced Banana
- 1/2 cup Blueberries
- 1 cup Plain yogurt
Instructions
1. Mix fruits with plain yogurt and pour into popsicle molds.
2. Place in the freezer until popsicles solidify.