Frittata w/ Spaghetti & Herbs
8 ounces uncooked, whole grain spaghetti (or 3 cups leftover spaghetti) 1/2 tsp pure salt 3 TBSP butter, ghee, or coconut oil 7 large eggs 1/4 cup freshly grated parmesan cheese (optional) 2 TBSP minced fresh basil leaves 2 TBSP minced fresh parsley leaves freshly ground black pepper If using uncooked spaghetti, cook pasta in salted water until al dente. Drain & transfer to a large bowl. Add 2 TBSP of the butter to the spaghetti & toss gently to melt & coat the strands to keep them from sticking together. Set aside to cool to room temp. If using leftover spaghetti, remove from...
Read MoreSpaghetti w/ Tomatoes, Olives & Capers
3 TBSP extra virgin olive oil 3 medium garlic cloves, minced or crushed 1/2 tsp crushed red pepper flakes 28 oz package whole plum tomatoes, drained & chopped 1/2 cup good quality black and/or green olives, pitted & chopped 1 TBSP drained capers, rinsed 1/2 tsp pure salt 1 pound whole grain spaghetti Saute garlic & red pepper flakes in the oil over medium heat until the garlic is golden, about 2 mins. Add the tomatoes, olives & capers. Simmer over medium-low heat, stirring occasionally, until the tomatoes soften & the sauce thickens, about 15 mins. Add salt. Cook...
Read MoreThai Red Curry
For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms, broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according...
Read MorePasta Salad w/ Eggplant, Tomatoes & Basil
2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil &...
Read MoreZucchini Marinara
extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...
Read MoreSpaghetti w/ Zucchini & Olive Oil
8 TBSP butter or extra virgin olive oil 4 lbs zucchini, sliced into thin rounds (do not peel) 1 lb whole grain spaghetti pure salt & freshly ground black pepper to taste fresh basil, chopped (optional) While the pasta is cooking, heat oil in a large skillet over medium heat. Add zucchini & saute until cooked to your liking (I like it a little over-done in this dish). Once pasta is al dente, drain and add to saute pan. Toss to coat with the oil (add another drizzle if you need it). Add freshly ground black pepper, garnish with basil, & serve....
Read MoreSundried-Tomato Pesto
3/4 cup oil-packed sun-dried tomatoes 3/4 cup pitted black or kalamata olives 2 garlic cloves, pressed 1 packed cup fresh parsley leaves 1/2 cup pine nuts 1/2 cup extra virgin olive oil 2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar whole grain pasta Pick the parsley leaves while water for pasta is heating up. While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky. Drain pasta and toss with pesto. Make note – This recipe will probably make more pesto than you’ll need (see...
Read MoreItalian Pepper Marinara
(dairy free, egg free, gluten free, sugar free) For the base: 1 lb cubanelle peppers 32 cloves garlic, peeled (sounds like a lot?…..see notes below) 1 tsp dried basil Cut off tops of peppers & remove seeds. Puree in food processor with garlic & basil. Fill an ice cube tray with the puree & freeze. When frozen, transfer cubes to a freezer bag or other storage container. Makes approx 18 cubes (enough to make the sauce 9 times!!) For the sauce: extra virgin olive oil 2 cubes of the pepper base 28 oz can crushed tomatoes 1/2 can water (use tomato can) 1 tsp sea salt Cover...
Read MoreMillet-Corn Loaf
1 small onion, diced 1 or 2 carrots, diced 1 bag frozen corn 1 & 1/2 cups millet, rinsed 6 cups water pure salt 2 scallions, thinly sliced 2 TBSP umeboshi vinegar 3 heaping TBSP sesame tahini In a medium pot, place diced onion, carrot, frozen corn & millet. Add water & 1/2 tsp salt. Cover & bring to a boil over medium heat. Give it a stir, reduce heat, & simmer, covered for about 25 mins (make the heat even lower toward the end as there is less & less water in the pot – don’t want it to burn on the bottom….stir it to see how it’s doing)....
Read MoreRoasted Veggie Pizza
1 recipe CHEWY-PIZZA-DOUGH 1 28 oz package peeled whole tomatoes 1 small eggplant, peeled, quartered & cut into 1/2 inch thick slices (about 2 cups) 2 small green or yellow zucchini sliced into rounds (about 2 cups) 1/2 large red onion, thinly sliced (about 1 cup) 2 TBSP extra virgin olive oil 3 cloves garlic, minced (about 1 TBSP) 1 TBSP herbes de Provence (or herb mixture of choice) 1/2 cup high quality pizza sauce 1/4 cup black olives or capers (optional) Preheat oven to 450. Drain tomatoes & discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash,...
Read MoreChewy Pizza Dough w/ Salad Topping
1 0.25-oz pkg of active dry yeast 1 TBSP honey 1 cup potato starch (health food store in flour aisle) 1/2 cup brown rice flour 1/2 cup teff flour 2 tsp guar gum or xanthan gum 1 tsp pure salt 1/2 tsp garlic powder 1/2 tsp onion powder 3 TBSP extra virgin olive oil, plus more for coating pan Combine yeast, honey & 1 & 1/2 cups warm water in measuring cup. Let stand 10 to 15 mins, or until liquid is cloudy & bubbly. Whisk together potato starch, brown rice flour, teff flour, guar gum, salt, garlic powder, & onion powder in large bowl. Stir in yeast mixture. Stir in oil....
Read MorePizza w/ Brown Rice Crust
3 cups water few pinches pure salt 1& 1/2 cups short grain brown rice 1 TBSP extra virgin olive oil 2 tsp dried basil 1/4 tsp garlic powder 1/4 tsp pure salt 1/2 tsp crushed red pepper (more or less to taste) good quality pizza sauce Combine rice, water & a few pinches of salt in a saucepan & bring to boil. Reduce heat to low, cover & simmer 45 mins. Preheat oven to 375. Once rice is cooked, mix in the olive oil, herbs, salt & pepper. On a lightly oiled pizza pan, spread out the rice mixture & use the back of a spoon to press evenly onto pan. Bake rice crust for...
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