Gluten Free Dairy Free Zucchini Pancakes
Note: For these zucchini pancakes, we greased the skillet with a combination of equal parts butter and olive oil. The olive oil lowers the smoke point, while the butter imparts flavor.
Freezing Directions:Allow pancakes to cool. Divide among the number of freezer bags indicated, separating pancakes with waxed paper. Remove as much air as possible, seal, label and freeze. To serve: Thaw and heat through.
Author/Source:Angela @ Once A Month Mom adapted from Noglutennoproblem.blogspot.com
Quinoa Vegetable Salad
I love the different textures and all the color in this salad and that is how I measure the vegetables in it - pack it with color!
Serving Size: 8 1/2-cup servings
Cook the brown rice and quinoa separately and let them cool and fluff with a fork. After they cool bring them together and mix.
At this point while rice and quinoa are cooking you and prepare and lightly steam the broccoli florets; you can use the stems in the salad but it isn't as pretty and I like to give my dog the stems as a treat. Steam the corn, dice the pepper and onion and bring it all together in a bowl and mix.
Let it cool and add the salad dressing of your choice and add in the sunflower seeds.
Use Organic whenever possible especially when you cannot peel it.
Serving size 1/2 cup
Calories 250.8, Total fat 12.1g, Cholesterol 0.0mg, Sodium 249.6mg, Total Carbs 32.1g, Dietary fiber 4.8g, Protein 7.5g
A Crunchy Savory Snack
This recipe was adapted from the Chef in You. I made a few changes to make to it quicker and crunchier.
I almost double the spices and depending on your taste, you may want to make the spices stronger for more flavor. I will even make a batch without any salt and spices for a treat for my dog too.
1. Chickpeas: Make sure to rinse and dry them well. I laid mine out on a towel for a good half hour before cooking.
2. Oil: Less is more… a lot of oil does not work well with this recipe and is more fat. When it comes to roasting the chickpeas and I prefer peanut oil because it is a good oil at high temperatures and making them crispy. A little drizzle is more than sufficient so anywhere between 1 tsp. to 1 1/2 tsp. is sufficient. Try Ghee for a buttery flavor.
Other oil options are Ghee and Almond oil
3. Cumin Coriander Powder: You can find this In the Indian stores, or make your own by using 1/4 tsp of each (or to taste)
You can adapt this recipe to your needs very easily. Here are few basic suggestions you can build on according to your preferences
1. Chinese flavoring: 1/2 tsp sesame oil flavored with 1 clove garlic, abt 2 tsp sesame and lots of sea salt.
2. Italian flavoring : 2 tbsp Vegetarian Parmesan (or use Nutritional yeast), 1/2 tsp olive oil flavored with 1 clove garlic, pinch of pepper and sea salt.
3. Hot Indian Blend: 1/2 tsp oil flavored with 1 clove garlic, 1/4 tsp Chile powder, 1/4 tsp Garam Masala, 1/4 tsp Cumin Coriander powder, 1/4 tsp turmeric, Pinch of pepper and table salt to taste.
4. Sweet flavoring: 1/2 tsp cinnamon and 1 tbsp of honey. Or to keep it even simple, just sprinkle some brown sugar/Coconut sugar on top. A light drizzle of Maple syrup or agave nectar also works.
1) Drain the chickpeas and rinse them well. Lay them out on a towel to dry (make sure they are dried off for this recipe).
2) Heat 1 tsp. Peanut Oil in a skillet on the stovetop and roast them on med-high for 2 minutes. Keep them moving in the pan so they don’t burn. Remove them from the heat and an additional 1/4 - 1/2 tsp. of Peanut oil, spices and mix.
3) Spread the chickpeas out on the prepared baking sheet. (I like using seventh generation parchment paper because it hasn’t been treated with bleach)
Do not preheat the oven. Put the tray of chickpeas in the oven and roast at 425 degrees for 45-55 minutes. I shake them up about every 15 minutes to rotate. Remove when crispy and toasted.
Let them cool completely and store in an airtight container. They will stay crispy for a few of days.
Serving 1/2 Cup
Carbs 18g, Protein 6g, Dietary Fiber 5g