Fajita Quinoa Skillet – Chicken/Beef/Shrimp/Veggie

INGREDIENTS
3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/2t cumin
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin

PREP
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!

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Everything Cookie | Flourless

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INGREDIENTS
1c creamy peanut butter
2/3c brown sugar, packed
1 teaspoon vanilla extract
2 large eggs*
3/4c GF rolled oats
1/2t baking soda
1/2c chocolate chips, dairy-free if needed
1/2c unsweetened coconut flakes
1/2c dried cranberries
1/2c slivered or chopped almond

PREP
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. I have also used glass casserole dishes in a pinch and they worked great.
2. In small bowl mix together the oats and baking soda; set aside.
3. In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips, coconut, cranberries, and almonds.
4. Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand.
5. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.
6. Sprinkle each cookie with flakey sea salt (optional). Makes 16-20 cookies.

* This can be made without eggs. If making vegan do not use an egg alternative.

Curry Sweet Potato Salad

INGREDIENTS
3 sweet potatoes
1/4 chopped red onion
1/2 chopped red bell pepper
1/2c mayonnaise (use vegan mayo if needed)
1T lemon juice
2t curry powder (or more less to taste)
1/4t salt
1/2t pepper
3T chopped parsley

PREP
Peel sweet potatoes and cut into 1-inch cubes. Boil until soft, drain and chill. Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour.IMG_7058.jpeg

Pitta Tea

IMG_6619-1.jpeg1/4t cumin seed
1/4t coriander seed
1/4t fennel seed
1/4t fresh cilantro (optional)

Place everything into 4c of water. Bring to a boil, turn down and let simmer for 8-10 min. Strain and drink or use an infuser.

Kitchari

This kitchari recipe is tridoshic, but is particularly good for Pitta types. The cilantro and coconut add to the cooling qualities that Pitta needs. Do you know your dosha?
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Serves 2 people for a day.

1c split yellow mung dal
1c white basmati rice
3T ghee or coconut oil*
1/2t turmeric powder
4-6c water
1-1/2″ piece of fresh ginger, peeled and chopped
2T unsweetened shredded coconut
1 handful of chopped fresh silantro
1/2c water (for blender
1/4t salt

OPTIONAL veggies: broccoli, cauliflower, celery, fennel, squash, carrots, asparagus, zucchini, sweet potato, bitter greens (collards, kale, spinach) or okra.

PREP –
1. Pick over rice and mung dal. Rinse well. Soak dal for a few hours, if you have the time.
2. Prepare veggies. Cut into smallish pieces and steam.
3. Place ginger, coconut, cilantro, and the 1/2c water into a food processor or blender. Blend till liquefied.
4. Heat ghee or oil on medium in a large saucepan and added blended items, turmeric and salt. Stir well.
5. Mix in rice, dal, and 4c of water. Bring to a boil. Boil uncovered for 5 min. Lightly cover and simmer for 25-30 min adding more water if needed until the dal and rice are tender.
6. Add prepared veggies during the last 10-15 min of covered cooking or steam and serve on the side.

Ricotta Cheese | DAIRY-FREE

Started HERE with the Simple Veganista. Came up with this…

1 1/2c raw cashews
water – enough to soak or boil
1/2-1c coconut milk
1T lemon juice
1T nutritional yeast
3/4t garlic powder
1/4t onion powder
salt – to taste

1. Soak cashews for 2-3hrs. Add enough water to cover them by a couple inches. They will pump. OR boil them, which I tend to do because I forget to soak. This only takes about 15 minutes. Strain out all the water.
2. In a food processor add cashews, 1/2c coconut milk, and remaining ingredients. Blend.
3. Scrape down sides, add more milk, blend. Repeat till you get your desired consistency.

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How this lasagna was put together:
1. Follow box instructions.
2. Add 1 egg to ricotta cheese above + whatever seasonings you like and even some frozen chopped spinach.
3. Use Daiya mozzarella cheese…sparingly.
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Pumpkin Pie – GF & DF

1 – 15oz can pumpkin
1 – can sweetened condensed coconut milk (11 oz, unless you can find 14oz)
2 eggs
1t ground cinnamon
1/2t ground ginger
1/2t ground nutmeg
1/2t salt
1 unbaked pie crust
– use this recipe or substitute GF vanilla wafers.
– I don’t bake. 🙂

PREP
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.