Month: September 2021

Categories
Recipes Squash

Panko Crusted Squash

There’s nothing more satisfying than the crisp taste of Panko Crusted Squash. Make it gluten-free by using gluten-free breadcrumbs and skip the Parmesan cheese for a dairy-free version.

Ingredients

  • 2 yellow squash, sliced thin
  • ½ cup panko bread crumbs (substitute gluten-free if needed)
  • ½ cup Italian bread crumbs (substitute gluten-free if needed)
  • 1/3 cup parmesan cheese, grated (optional)
  • 2 Tbsps. olive oil

Directions

  1. Mix the panko and Italian bread crumbs.
  2. Cut the squash into thin rounds and dip them in water followed by the bread crumbs.
  3. Place them on a greased baking sheet, drizzle with olive oil and broil for 10 minutes. Sprinkle with parmesan cheese (optional) and green onions (optional).
Categories
Italian Pasta Recipes Spinach Vegetarian

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells make a satisfying and utterly delicious meal!

Ingredients

  • 4 oz Jumbo shells, cooked
  • 1 cup fresh spinach
  • 3 Tbsps ricotta cheese
  • 3 artichoke hearts, pickled
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ½ cup tomato basil sauce
  • 1 Tbsp olive oil

Directions

  1. Cook the shells till al dente and set aside.
  2. Add olive oil and garlic to a pan till for 5 seconds. Add the spinach and wilt. Transfer to a mixing bowl and add chopped artichoke hearts. Mix in ricotta cheese and black pepper and mix well.
  3. Stuff the shells with the spinach-artichoke-ricotta mixture and top with warm tomato-basil sauce. Serve warm
Categories
Broccoli Gluten-Free Recipes Vegan Vegetarian

Crispy Broccoli Bites

Crispy Broccoli Bites are a delicious, gluten-free, dairy-free, low-calorie dish that even your kids will love!

Ingredients

  • 1 head of broccoli, broken into florets
  • 1 cup chick pea flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder (optional)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp canola oil
  • 1 cup water

Directions

  1. Wash the broccoli, dry and break into florets.
  2. Mix the chick pea flour, garlic powder, onion powder, cumin( optional), black pepper and salt well in a bowl.
  3. Add ½ cup of water and mix to make a pancake like batter. Add additional water if the batter is too thick. Then add the broccoli florets and toss to coat.
  4. Place the florets well apart on a greased baking pan and bake at 400F for 10 minutes. Serve hot with ranch or buffalo dip.
Categories
Gluten-Free Recipes Salad Spinach Strawberries Vegan Vegetarian

Spinach and Strawberry Salad

This three ingredient Spinach and Strawberry Salad can be made in a jiffy! Use either store bought or the homemade balsamic vinaigrette recipe from below.

Ingredients

  • 4 cups spinach, chopped
  • 1 cup strawberries, sliced
  • ½ cup walnuts/ pecans (toasted)
  • 1/4 cup balsamic vinaigrette
    • For homemade balsamic vianigrette:
      • 3 Tbsps olive oil
      • 1 Tbsp balasmic vinegar
      • 1 tsp Dijon mustard
      • 1 clove garlic, minced
      • 1/8 tsp oregano
      • 1/8 tsp black pepper

Directions

  1. Wash, dry and chop the spinach roughly.
  2. Add sliced strawberries and toasted walnuts.
  3. Whisk the oil and vinegar to make an emulsion. Blend in the mustard, garlic, oregano and black pepper. Drizzle with balsamic vinaigrette on the salad.