Monthly Archives: January 2014

Quinoa Cauliflower “Cupcake” w/ grassfed beef

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cup  This is a really easy meal, delicious and perfect for freezing and reheating at a later time. I made 24 of these “Cupcakes” and froze 12 of them. They are packed with nutrients and are so much fun to serve. :-).

Here’s What You’ll Need: (always choose organic)
-2 cups of quinoa
-1 yellow onion
– 10-12 grape tomatoes
-1/2 can black beans
-1/2 can corn
– 1 carrot
– 3 garlic cloves
-1/2 cup of gluten free breadcrumbs
-2 eggs
-2 lbs. grass-fed beef
– 1 head of cauliflower
-1/2 cup Daiya dairy free mozzarella cheese
-1 tbsp. Earth Balance Vegan, SOY FREE butter

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Directions: for cupcake… makes 24
1. In a food processor, chop the garlic cloves, onion, carrot and tomatoes.
2. Pour into a large bowl and add the beans, corn, eggs and raw ground beef.
3. Mash all the ingredients together, then add the cooked quinoa and bread crumbs.
4. Season with salt, pepper, and cayenne pepper
5. Using earth balance butter, spread a thin coat of butter into each muffin hole of the pan.
6. Scoop out the filling and spread into each cup.
7. Bake at 375 for 25-30 minutes.

cupo Directions for Mashed Cauliflower:
-Steam the head of cauliflower in a double broiler
– When it’s very soft, add the butter, salt, Daiya cheese and a dash of pepper
– Using a hand blender, blend the ingredients until smooth.

Scoop the cauliflower over top of the beef patty.

ENJOY,
KAITLIN

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Grass-fed Shish Kabobs & gluten free, heirloom-tomato Flatbread

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pizza 1   This meal had my mouth watering within 3 seconds!!!! It is a fun dish for parties, and especially if you have kids. You can have them help you prep. My sweet friend went to a gluten free bakery recently, down south. She brought me back this incredible focaccia flatbread, and this recipe was inspired. I am so excited about sharing this dish with you.

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Here’s what you’ll need for the shish kabobs: (Makes 12)

2 lbs of grass-fed boneless loin steak
2 carrots
1 yellow onion
1 red pepper
12 grape tomatoes
1 cup coconut amino acids
1 cup organic red wine
1/2 tspn garlic salt
Shish Kabob Sticks

DIRECTIONS:
1. Chop the steak, and veggies, into small chunks. Layer them onto the sticks as seen below.
2. Lay the sticks in a glass baking dish.
3. Mix the coconut aminos and wine together, in a measuring cup.
4. Pour the  marinade over the shish ka-bobs.
5. Bake at 375 for 25 minutes.

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 Here’s What You’ll need for the Flatbread:

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1. 1 cup of Daiya dairy free mozzarella cheese
2. 1 heirloom tomato
3. 2 tbsp. of Cibo Natural basil pesto (or you can make your own 🙂
4. 1/4 tspn garlic salt
5. Joey’s Gluten Free Bakery Whole Grain Foccacia with Fresh Rosemary – Vegan 12oz. Click here to order online…. http://www.joeyshomebakeryglutenfree.com/Order-Online–Products.html
6. 1 tspn truffle oil
DIRECTIONS
1. Smooth the truffle oil over top of the bread.
2. Layer the basil pesto, thinly sliced tomatoes, and cheese over top.
3. Sprinkle with garlic salt and pepper
4. Bake at 375 for 20 minutes.

 

ENJOY!!!
Kaitlin

Butternut Squash, Zucchini, Carrot soup made w/ my Vitamix

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soupWho doesn’t LOVE a hot bowl of soup on a cold, gloomy day?? Well one of the reasons I really wanted a Vitamix, was because you can make incredible soups with it, in 5 minutes!! I am so excited about this incredible feature. I whipped together some veggies and made this incredible soup!!!

Gluten free, dairy free, simple, easy dinner!

soup3Here is what you will need: 1 butternut squash, 2 zucchini, 1/2 yellow onion, 2 carrots, 3 cups of chicken broth, 1 cup of veggie broth, salt, a dash of cayenne pepper and a dash of cinnamon.

Directions: Bake all of the above veggies, on a cookie sheet, for 45 minutes on 400 degree. Remove the outer skin of the onion. Scoop out all of the seeds inside of the squash. Remove the skin. Add all veggies to the Vitamix blender. Then add the broths an seasonings. Blend on high for 5 minutes, until the steam rises from the top.

soup1  It’s THAT EASY!!!!!!

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ENJOY, KAITLIN

Gluten Free, Dairy-Free Kale Lasagna

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lasagnaThis lasagna dish is one of my favorite dinners to make. Now, unlike my other blogs, I’m not going to write a whole paragraph about how healthy lasagna is for you…haha! I will say though, that this recipe is 100 times healthier for you than most other lasagna recipes. I find such enjoyment in life by re-creating typical unhealthy meals, substituting all the junk out for nutritious super-foods! So, that’s what this meal is….a healthy meal that is filled with vitamins, yummy flavor, and you might even want to serve it the next time your guests come over.

Here’s What You’ll Need:lasagna

1 box of Del Boles GF Rice Lasagna
1 bag of Daiya Dairy-Free Mozzerella Cheese
2 jars of Organicville Organic Marinara Pasta Sauce
2 large garlic cloves (minced)
1/2 tspn crushed red pepper flakes
1/2 tspn garlic salt
dash of salt and pepper
(OPTIONAL) 1 lb. organic, grass-fed beef (browned)
3 Large (elephant) Kale Leaves
Dairy Free Ricotta Cheese (See Below for the Ingredients to make)

Here’s What You’ll Need to make your own Dairy Free Ricotta Cheese (found this great recipe from… http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.html

  • 2 Cups So Delicious Coconut Milk Creamer (Original)
  • ½ Tsp. Lemon Juice
  • 1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil
  • Pinch Of Salt
  •  2TBSP of Agar Flakes or 1 1/2 tsp of Agar Powder      
Instructions for Dairy Free Ricotta Cheese
  1. In a medium-sized saucepan, mix together all of the ingredients above.
  2. Very slowly bring mixture to a boil, stirring occasionally.
  3. Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.
  4. Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
  5. Transfer mixture to a food processor and pulse until you get the desired consistency.

Directions to make this YUMMY Lasagna- it’s just a layering game… here’s the order…

sauce, garlic, noodles, sauce, dairy-free ricotta cheese, beef, chopped kale, garlic, sauce, noodles, beef, sauce, kale, Daiya CHZ

1. If you are choosing to add ground beef to this lasagna, cook that first in a separate pan.
2. In a 13X9 glass baking dish, coat a thin layer of tomato sauce
3. Sprinkle 1/2 tspn of the minced garlic into the sauce evenly.
4. Layer your first layer of lasagna noodles. Make sure there are no open spaces. You can break some of the noodles apart to make them all fit, if needed.
5. Then, Add another layer more tomato sauce. Make sure you cover all parts of the noodles.
6. Spread a thick layer of the ricotta cheese over top of the sauce.
7. Add a layer of the ground beef.
8. Using scissors, cut up small pieces of kale over top of the beef, until there is an even layer covering the beef.
9. Add the remaining amount of minced garlic (FRESH GARLIC)
10. Pour more sauce over top, to cover all other ingredients evenly.
11. Add your next layer of noodles. Overlap open spaces if needed.
12. Add the remaining beef
13. Pour more sauce over top of the beef
14. Finish by adding the chopped kale and the entire bag of Diaya cheese over top.
15. Sprinkle the garlic salt, chopped red peppers, salt and pepper over top.
16. Cover with tin-foil <– VERY IMPORTANT
17. Bake at 350 degree for 1 hour.
18. Then, for a finishing touch, I turn the broiler on and remove the tin foil, to allow the cheese to come to a golden crisp.
19. Let it cool for 10 minutes before serving.

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ENJOY!

<>< Kaitlin