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Gluten Free Dairy Free Zucchini PancakesNote: 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.
Ingredients:
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. Servings: 6 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 Ingredients:
Directions: 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. Tips: Use Organic whenever possible especially when you cannot peel it. Nutrition: 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 |
Roasted Chickpeas
![]() 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. Ingredients:
Tips: 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) Variations: 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. Directions: 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) Baking: 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 |