Southwest Quinoa {Gluten-free, Vegetarian, Vegan}

High in protein and fiber, quinoa is a great alternative to rice, and it cooks much faster! This dish brings together all my favorite southwest flavors. Try it in place of Spanish rice as a fun alternative. Click over to www.type2diabetes.com for my recipe. Enjoy! ...click here for the recipe!

Tofu Scramble {breakfast, vegan, gluten-free}

This is for those looking for something new to fix for breakfast. Truthfully, I don't eat tofu or soy very often but I do love it for an occasional swap out. I think it's delish in spicy Pad Thai or here as a substitute for eggs. Click here for the recipe. Enjoy! ...click here for the recipe!

Toasted Cauliflower Rice {Gluten-free, Vegan}

Cauliflower makes a delicious side dish and is a great substitute for rice or pasta when you're looking to eat less carbohydrates. It's full of nutrients and fiber too! Mushrooms add great savory flavor so you won't miss the meat. More serving suggestions, nutrition facts and my recipe can be found at type2diabetes.com. Enjoy! ...click here for the recipe!

Roasted Butternut Squash Soup {Gluten-free, Vegan, Dairy-Free}

Roasting vegetables (& fruits) brings out so much flavor and that is evident in this easy and delicious soup. It's creamy and thick without any cream or any dairy at all in fact. It's great for entertaining as it can be made in advance and it's perfect for a passed appetizer in a tea cup or shot glass with a sprinkle of sprouted pumpkin seeds on top. Click over to type2diabetes.com to see my recipe. Check back here tomorrow for a tasty and beautiful way to use up any leftover butternut squash cubes. Enjoy! ...click here for the recipe!

Creamy Butternut Squash Soup {gluten-free, Vegan}

It's almost officially Autumn!  Yay for warm soups, stews and delicious slow cooked dinners...my favorite.  Seeing all the fresh squash in the market inspired me to make some tasty Butternut squash soup.  My hubby eats gluten-free and dairy-free so I was inspired to create a creamy textured soup without the cream.  An updated version of this.  This soup, with it's roasted fall flavors and a subtle sweetness from the squash, is a hearty and filling choice for dinner tonight.  The slow cooker will do most of the work for you.  Enjoy!

Recipe: (Serves 4-6)
Ingredients:

2 butternut squash (or 1 large squash)
1 large onion, chopped
3 celery stalks, chopped,
olive oil,
3 cloves garlic, finely chopped,
1 teaspoon poultry seasoning
1 1/2 teaspoons dried thyme
6-7 small red potatoes, quartered
6 cups water
1 1/4 teaspoons salt
salt and pepper to taste

*My hubby has also figured out that he has an allergy of sorts to carrots (via ALCAT) so I have left them out when I would have normally added them to create a Mirepoix.  I also can't use store-bought stocks anymore (because they contain carrots).  You can use homemade stock if you have it on hand or store-bought vegetable stock, just adjust the salt accordingly.

Directions:
1. Preheat oven to 350'F.  Slice butternut squash in half lengthwise and place cut side down in a large glass baking dish and fill with about 1 inch of water.  Bake @ 350'F for 20-30 minutes until cooked through (easily pierced with a knife)

2. In a large saute pan over medium heat add about 1 tablespoon olive oil.  Add diced celery, onions and garlic.  Saute over low-medium heat for 10 minutes until fragrant and soft.  

 3. Add in poultry seasoning, thyme and salt and stir to combine and lightly toast spices to bring out their flavor.  Add celery, onion mix to the slow cooker.

4. Wash and quarter potatoes and add them to the slow cooker.  Add 6 cups of water to the slow cooker.

5. Once the squash is cooked through, remove from oven and allow to cool for 15 minutes.  Carefully handle the squash with an oven mitt and scoop out the soft orange flesh with a spoon.  Add it to the slow cooker.

6. Cook on LOW heat in the slow cooker for 4-5 hours.  Turn off heat and blend soup using an immersion blender or working in batches blend soup in a blend or food processor until smooth.  Season to taste with salt and pepper and serve with a bright green salad.  We added some tasty sprouted pumpkin seeds for a crunchy bite.

...click here for the recipe!

Kale-Basil Pesto {Gluten Free, Vegan}

This is a vegan twist on our Fresh Basil Pesto with the addition of some nutrient packed, flavorful and earthy kale.  Who doesn't love pesto?  Our boys were licking their plates and asking for more.  Tonight we poured it over some tasty radiatori shaped quinoa pasta with chicken (sub in some more veggies if eating vegan/vegetarian) and broccoli.  We've also enjoyed it as a topping for our gluten free pizzas with chicken and grilled mushrooms sprinkled on top.  Enjoy!

Recipe: Makes about 1.5 - 2 cups of pesto; enough for pasta for 6-8 servings or two pizzas
Ingredients:
2 cups basil leaves, about two handfuls
4-5 cups of kale leaves (stems removed and discarded)
1/3 cup pine nuts
1/2 cup extra virgin olive oil
1 Tablespoon fresh squeezed lemon juice
3 cloves of garlic (optional)
2 teaspoons salt 

Directions:
1. Add basil, pine nuts, olive oil, lemon juice, garlic and salt to food processor and pulse for 30 seconds scraping down the sides as needed.
2. Add in the kale leaves 2 cups at a time and pulse until smooth.
Serving Ideas: cut defrosted chicken breast into strips and coat with pesto and bake in a 425'F oven for 15 minutes or until 160'F internal temp. Put on sandwiches, toss with pasta or use as a delicious pizza sauce topped with chicken and mushrooms.

*Edited to Add: We also love using raw cashews and lime juice as a substitute for the pine nuts and lemon juice.  Give it a try!

...click here for the recipe!

Farm Fresh Vegetable Corn Chowder {Gluten Free, Vegan}

This recipe was my hubby's idea and it turned out great! This soup has great flavor and is a brighter version of traditional corn chowder with the addition of fresh seasonal vegetables like green beans and sweet potato. I love that he grilled some of the corn for a great roasted flavor, you could also roast it in the oven for a similar effect. Garnish up this sweet and savory chowder with some lemony cilantro and creamy avocado. Enjoy!

Recipe: (serves 4-6)
Ingredients:
2 leeks, {white and light green parts only}, thinly sliced (remove outermost dark green fibrous ends and discard)
2 tablespoons olive oil
5 ears of fresh corn on the cob
3 cups low sodium chicken broth (or vegetable broth)
5 1/4 cups water
5-7 Yukon Gold potatoes (or similar), cubed
1/4 teaspoon garlic powder
1 large sweet potato, cubed
1 large carrot, diced
1/4 cups Sherry cooking wine
1 big handful, fresh green beans, roughly chopped (~1 1/2 cups)
salt and pepper to taste
Garnish such as cilantro, avocado, corn chips, etc.

Directions:
1. In a soup pot add 1 tablespoon olive oil, saute sliced leaks over medium high heat for 5-7 minutes until leeks become fragrant and translucent.
2. Grill or roast 2 ears of corn, set aside.

3. Take remaining 3 ears of corn and, standing them on end, carefully cut the kernals off the cob by running your knife down the sides. Add these kernals to the soup pot and saute for another 2 minutes. 4. Add chicken broth, 5 cups of water, cubed Yukon potatoes and garlic powder to the soup pot and bring to a boil for about 15 minutes.
5. In a separate skillet, saute the sweet potato cubes and carrots in a drizzle of olive oil over medium high heat for 10 minutes. Deglaze the skillet with the Sherry cooking wine and 1/4 cup water. Add the green beans and simmer for an additional 5-7 minutes.
6. Puree the soup mixture with an immersion blender until smooth (or working in batches use a blender and then return soup to the pot)

7. Finally, mix your sauteed sweet potato, carrot and green bean mixture into the soup. Season to taste with salt and pepper. Garnish with cilantro, avocado, corn chips or whatever you like. ...click here for the recipe!

Frozen Banana Soft Serve {Gluten-Free, Dairy-Free, RAW, Vegan}

Well it seems a little silly to say that this is gluten free or even to call it a "recipe" because what I'm about to share with you has only one ingredient...bananas.  Yep, that's it, just bananas.  Are you ready for the most tasty, creamy, rich, frozen treat ever?  This is my new favorite, especially in this summer heat.

After the birth of our third son, our friends showered us with blessings in the form of meals!  One friend brought chocolate dipped frozen banana bites with her meal and they were fabulous.  I was amazed at how the banana tasted just like vanilla ice cream and wasn't overly banana-y at all...delicious!   This is the same way!  I like my banana soft serve plain so I can savor the creamy, rich, sweetness, but I'm quite sure that some chocolate chips or granola as a topping would be amazing too.  Enjoy!

Recipe: (about 1 banana per person)
Ingredients:
bananas
toppings optional

Directions:
1. Peel bananas, cut them into thirds {so they're easier to process} and freeze in a resealable plastic bag or freezer safe glassware
2. Once bananas are frozen SOLID, place them in a food processor

3. Pulse the processor a few times, scrap down the sides.  Continue processing for about 2-4 minutes, scrapping down the sides as needed.  I used my Mini Cuisinart for less clean up.

4. Watch and you'll see when the bananas break down and start to puree.  Once it's smooth let it go for another few seconds to get it really whipped and creamy.  Don't over mix.  It should still be thick, here you can see it can hold my metal spoon upright!  Enjoy your guilt-free satisfying treat!

...click here for the recipe!

Berry Agave Smoothie {Dairy Free, Low Fat}

My hubby makes the best smoothies! I think they taste better than anything you can buy and how great to know exactly what you are drinking. Here's his latest creation, it's completely dairy free, gluten free and packed with protein and fiber. This is calorie dense so if you are watching your intake of liquid calories you may want to cut the recipe portion in half. Here's what my super creative hubby has to say...

A while back I set out trying to find a healthy late evening snack. I needed something low in fat and low acid forming with a good amount of protein, making smoothies is now a nightly ritual for me. They are much easier to make than I originally thought. It is also a great way to get some healthy calories with lots of vitamin C and much much more! Smoothies taste awesome too!

This smoothie has been perfected by a long process of trial and error. The agave nectar gives it a unique flavor that makes a good smoothie - amazing - It is a flavor that you can't get from a smoothie shop. What's with the hemp? I have a thing against dairy products (more personal than physiological) so the traditional smoothie proteins such as whey or yogurt don't make the cut. I used to try flax meal but it was too fatty and soy is mostly GMO (genetically modified). So now I use Hemp protein which is a super food, packing in lots of healthy stuff. And no, this is not the same hemp as you may be thinking of - you can't get high from this stuff. All the ingredients are easy to find organic and inexpensively at many markets..

**

Recipe: (22-oz smoothie)
Ingredients:
1 1/2 cups of frozen organic berry mix (blackberries, blueberries, raspberries and strawberries)
1 1/2 cups of frozen organic strawberries
1/3 cup of frozen mango (small handful)
2 Tbsp agave nectar
2 Tbsp organic hemp protein powder
2-1/2 to 3 cups of cold water or fill with water to about 1-2 inches below the fruit [I like my smoothies thick]

Blend in a blender until fully combined. I usually have to assist the blender a couple of times with a spoon because of how thick it is. Enjoy!
Nutrition Facts:
22 ounce serving contains: ~465 calories, 14 g protein, 23 g fiber, 100 g total carbs, 3 g fat ...click here for the recipe!

Spinach and Edamame Hummas Dip

A fun Saint Patrick's Day recipe made green without using food coloring. This is a tasty hummas dip perfect for dipping.  Edamame are young soy beans that are bright green, tender and have a mild flavor they are also high in protein and fiber. Serve this up with a variety of fresh veggies and some whole wheat pita bread wedges. This recipe makes a lot so cut it in half if you aren't looking to feed a crowd.

Spinach and Edamame Hummas Dip Recipe (serves 10-12)
Ingredients:

• 2 cups frozen chopped spinach
• 1 1/2 cups shelled edamame (you can buy frozen shelled edamame, defrost before using)
• 2 (12 oz.) cans chickpeas (garbanzos), drained and liquid reserved
• 2-3 cloves garlic, peeled
• 1/2 cup tahini 
• 1/4 cup olive oil
• 2 tsp. fresh lemon juice
• 3/4 Tablespoon salt
• 1 tsp. crushed red pepper (optional)
• 3/4 tsp. freshly ground black pepper
• 1/4-1/2 cup reserved chickpea liquid (as needed)

Directions:
1. Thaw the spinach and drain it fairly well. It doesn't need to be bone dry, but it shouldn't be TOO liquidy.
2. Place spinach, edamame beans, chickpeas, garlic, tahini, olive oil, lemon, salt, and red pepper in the bowl of your food processor. Process until creamy, thick, and well combined.
3. With processor running, add the reserved chickpea liquid slowly until your hummus reaches your desired consistency.
4. Add the black pepper. Pulse the processor to incorporate it.
5. Chill for at least an hour before serving. Better 4 hours or overnight.

*Recipe adapted from www.divinedinnerparty.com

Whole Wheat Pita Wedges
-several pita bread rounds (4 pita rounds make about 50 chips)
-olive oil spray
-garlic powder
-Italian Seasoning herb blend

Directions:
1. Preheat oven to 350'F. Cut pita bread into wedges and pull apart to a single layer (~16 wedges per pita)
2. Spread pita wedges cut side (bumpy inside side) up on a large baking sheet. Lightly spray pita triangles with olive oil spray and sprinkle lightly with seasonings.
3. Bake in 350'F oven for 7-10 minutes, flipping once halfway through until crispy and golden and perfect for dipping!
...click here for the recipe!

Another Take on Banana Bread

This is a low sugar, vegan banana bread (Dairy-free, Egg-free)** and yes, it's actually still quite tasty. It's more in the realm of a bread than the traditional cake type banana "bread". I like both varieties but decided to try something new! Try it out, it's a wonderful way to use up some over ripe bananas. Here's my other banana bread recipe if you're interested.

Recipe: (yields 10-12 slices)
Ingredients:
1 cup whole wheat flour
1 cup All-Purpose flour
1/2 teaspoon ground nutmeg
1 1/2 teaspoons Baking Soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup Orange Juice (or you may use plain soy milk, rice milk, etc)
2 Tablespoons ground Flaxseed (you can buy it already ground as "flaxmeal")
1/4 cup Canola or Vegetable oil (you could substitute this with 1/4 cup of applesauce too)
1 teaspoon vanilla
2 Tablespoons light brown sugar
3-4 over ripe bananas, mashed (~ 2 cups)
1/2-3/4 cup walnuts (depends on how nutty you're feeling; could also add dried fruit)

Preheat oven to 350'F, Spray a 9x5-inch loaf pan* with cooking spray
(*or you may use a Stoneware loaf pan which requires no spray)

Directions:
1. In a medium mixing bowl, combine the flours, nutmeg, baking soda, cinnamon and salt, whisk gently to combine.

2. In a second large mixing bowl combine the Orange Juice and flax meal. Stir the oil (or applesauce), vanilla, brown sugar (if using) and bananas until well mixed.

3. Stir the dry ingredients into the wet by hand just until combined, don't over mix, it will be lumpy. Add nuts (and/or dried fruit), fold in. Spread batter into loaf pan and bake for 30-35 minutes (if you add extra bananas it may take up to 40-45 minutes), bake until the top is browned and a toothpick inserted comes out clean. After a few minutes, remove loaf from pan and let cool on a wire rack.

Banana Tip: My boys and I love bananas but more often than I'd like there are one or two that ripen alittle too much before we can eat them.  Rather than toss these, I bag them up in a zipper top bag and freeze them.  When I'm ready to make banana bread, I pull the frozen bananas out and let them soften at room temperature about 1 hour or float the plastic bag in a bowl of warm water until the bananas are soft, then I add them to my recipe!

Mini-Loaf Option: This recipe will make four mini-loaves, bake in a 350'F oven for ~ 20-25 minutes or until golden and a toothpick comes out clean. ...click here for the recipe!