Tag Archives: healthy dinners

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

 

 

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Lime Tequila Salmon & Blanched Broccoli w/ Vegan Cheese Sauce

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This salmon recipe is so delicious, you may even be able to trick your kids/husband, or even yourself into believing it tastes like a flavorful piece of chicken. A while back I did a lot of reading on the health benefits of salmon. I decided I needed to try and incorporate more salmon my diet. The problem was, I HATED salmon. I literally was blown away that people actually went to restaurants and ordered that. It smelled awful and I refused to eat it. I knew I had to come up with a delicious recipe to get this fish down. 2 years later I can honestly say that if I go out to eat, especially to seasons 52, I will only order their organic salmon. I make this dish at least 4 times a month. I love it so much! I really hope you will also grow to love salmon. Here are a few reasons why you should: highly concentrated in omega 3 (This is attributed to improving brain function, heart health, and joint health. There are only 2 other foods that contain higher amounts of omega 3 than salmon- flaxseeds and walnuts), heals inflammation in the digestive tract, high in selenium (which heals/prevents inflammation and certain types of cancers), and so much more!

How to choose the best salmon:

You want to always ensure that you are choosing wild, Atlantic salmon. This is proven to have the lowest amounts of mercury. If you cannot find wild, Atlantic salmon, your 2nd best bet is ORGANIC, responsibly farm raised salmon. There are very strict guidelines followed in order to ensure the salmon are not overfed rapidly, which in turns leads to high mercury contents. This is why I DO NOT order salmon at restaurants, unless it is wild, or organic.

Anyways, I think you will like this recipe. Be careful not to over cook it. It can tend to dry out easily, and then the health benefits are not as great. I serve it with a side of blanched broccoli and a vegan/GF cheese sauce over top.

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Here’s What You’ll Need: (for the salmon)

1. 2 limes
2. 2-3 Wild, Atlantic Salmon filets
3. Bill Barron’s Lime Tequila Seafood Seasoning (found at Whole Foods next to the seafood dept.)
4. 1 tspn. avocado oil

Here’s What You’ll Need: (cheese sauce)
1. 1 1/2 cup of flax milk
2. 1 cup of shredded, chedder, Daiya vegan, soy-free cheese
3. 3 tbsp. GF flour
4. 3 tbsp. Earth Balance Soy Free butter
5. A dash of salt and cayenne pepper
6. One pack of organic (fresh) broccoli… not frozen.

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Directions for Salmon:

1. Drizzle 1 tspn of avocado oil all around the salmon filets (inside a baking glass)
2. Before you cut your lime, you are going to shave the lime rind over top of the filets. You should sprinkle just enough to lightly cover the surface, see the pic below.
3.Cut one lime into wedges, and one lime in to thin slices (For a garnish later on)
4. Fork holes into the salmon, and then squeeze 2 limes over each salmon filet.
5. Then, sprinkle one tbsp. of the Lime Tequila seasoning over top of the 3 salmon filets. Do a little less if you are only doing two. Do 1/2 tbsp. for only one salmon filet.
6. Broil the salmon in the oven for aprox. 10-12 minutes. At about 6 minutes, I take it out, and scrape off the skin. I put it back into the oven for the remaining time.

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           Directions for the Cheesy Broccoli :

1. Wash the head of broccoli and cut into desired pieces.
2. Steam cook for 5 minutes.
3. Toss the broccoli directly into the ice bath waiting. This prevents it from cooking longer. (Keep your broccoli crunchy- higher nutrition)
4. After 30 seconds, drain the broccoli and place in a dish until ready to be served.

5. Start preparing your cheese sauce by preparing a double broiler, or a pot on LOW heat.
6. Add all of the ingredients listed above and stir often- with a fork or wisk, until all the lumps are gone.
7. Pour the boiling hot cheese sauce directly over the broccoli. Serve with the salmon. Squeeze a dash more lime juice over top of the salmon and garnish with the pretty lime slice.

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ENJOY!!!

<>< Kaitlin