Tag: gluten free

Fish Taco Stuffed Eggplant

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For fish – I mixed taco seasoning and olive oil together to form a paste and spread over haddock. I then drizzled with lemon juice (1/2 a lemon). Baked at 400° for 20 minutes.
For cauliflower and drained, canned lentils – make sure they are dry. Coat well with olive oil and taco seasoning. Roast for 30 minutes at 425.
Eggplant boats from Millenial Kosher cookbook – broil eggplant halves with olive oil and kosher salt until skin is burnt a bit. I make a bunch of these and freeze – surprisingly they defrost well (Get her cookbook for full recipe). When ready to serve, take a fork to the inside to mush it a bit.
Assemble eggplant boats with kale slaw, avocado, cauliflower and lentils, fish, Greek yogurt tzaziki and sriracha and/or salsa.

Herbed shawarma zaatar pargiot, chickpeas and cauliflower with tahini dipping sauce

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Marinate 8 boneless skinless chicken thighs in:
Juice of 1/2 a lemon 
2 Tbsp shawarma seasoning 
1 tbsp zaatar 
3 tbsp extra virgin olive oil (EVOO)
1/3-1/2 cup chopped parsley, mint and basil 
Let this sit in the fridge for 1-4 hours 
In the meantime, wash and DRY 1 cauliflower and break into florets. Drain 1 can of chickpeas and dry. Place on baking sheet and coat with 3-4 tbsp EVOO, 1.5 tbsp shawarma seasoning and a pinch of kosher salt. Bake at 425° for about 30 minutes. 
Make the tahini sauce: mix 2 tbsp tahini with zest and juice of a lemon, 1 tbsp zaatar, 1/3 cup chopped basil, mint and parsley and 1 tsp silan (date syrup)

Grill chicken on both sides in grill pan and serve topped with cauliflower and chickpeas. Garnish with some fresh herbs. Put tahini sauce on the side for dipping. 

Veal Shoulder Steaks

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Ingredients:
4 veal shoulder steaks 
Marinade:
1/4 cup red wine 
1/4 cup extra virgin olive oil
5 garlic cloves 
1 tbsp soy sauce or gluten free tamari
1 inch fresh ginger, finely chopped 
Zest of 1 lemon
2-3 sprigs fresh rosemary, stems removed 
1 tbsp umami seasoning, optional 
Pinch of kosher salt 
Freshly ground pepper 

Directions:
Marinate veal shoulder steaks in marinade ingredients for at least 1 hour and up to overnight. 
Grill on medium-high heat for about 3/4 minutes per side until nicely browned. 
Enjoy! 

Instant Pot Lentil Squash Coconut Curry

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Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together. 

Sweet Potato Quinoa Patties

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Great as a main or side and super kid friendly!! Gluten free, dairy free and delicious 

Ingredients:
1 large sweet potato, peeled and chopped
1 cup quinoa, cooked according to package directions 
2 small yellow beets, peeled and grated 
3/4 cup grated carrots 
1 egg 
1 tsp cinnamon, garlic powder, paprika 
1 shallot, chopped 
Sea salt to taste 
3/4 cup quinoa flour (or other flour)
Avocado oil for frying 


Directions:
Boil chunks of sweet potato until soft
In the meantime, sauté shallot in avocado oil over medium heat for 2 minutes
Mash sweet potato and mix with cooked quinoa, grated beets, grated carrots, egg, flour and spices. Form patties and fry for about 5 minutes per side. 

Trail Mix Chocolate Chip Sticks

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Inspired by the famous chocolate chip sticks from the kosher palette, I developed this recipe as a healthier and gluten free version. They are soft, chewy and delicious! Hope you enjoy!!


Ingredients:
1/2 cup coconut sugar
1/2 cup brown sugar 
1 egg
1/2 cup avocado oil 
1 tsp vanilla 
1/2 tsp baking soda 
3/4 cup quinoa flour 
3/4 cup almond flour 
Pinch of salt 
1/2 cup chocolate 🍫 chips 
1/2 cup mixed nuts and seeds, chopped
2-3 tbsp craisins
1-2 tbsp shredded unsweetened coconut 
1 tsp cinnamon 

Directions:
Preheat oven to 350. Mix sugars and egg and then add remaining ingredients. Spread on a parchment covered baking sheet. Bake for 14 minutes. Once cooked, slice as pictured. 
Enjoy!!