Quinoa Pasta Gluten Free Recipe

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Delicious Pizza (Gluten and Grain Free) Recipe

Hello!  Yes- this is amazingly delicious gluten + grain free pizza!  Simple and minimal prep time and it isn't one of those recipes that just look like but don't taste like what you're looking for.  ;)

You do have to like quinoa, but it doesn't really taste like quinoa and you have to like flat crust pizza.

I used a combo of red and white quinoa, but any quinoa will do.  

1. Soak 3/4 cup quinoa for at least 8 hours.  Then rinse well and drain.

2. Add soaked/rinsed quinoa, 1/4 cup water, and 1-2 cloves of garlic, 1/2 teaspoon with sea salt, and blend in a high speed blender till it resembles pancake batter.  I used a Cuisinart.  

I blended and scraped sides with a spatula a couple of times. 

If you need more water slowly add up to 1/4 cup more (I only needed 1/4 cup).

3. Preheat the oven to 450 degrees and coat a cast iron skillet with olive oil.  

Let skillet heat up in oven for approximately 10 minutes (good to do whilst blending- step #2).

4. Remove the skillet from oven.  Spread batter with spatula (see image below).  Bake for approximately 15-20 minutes.  Flip {*} and bake (if necessary) for another 5-10 minutes.  

5. Add toppings of your choice! 

{*} Good to do this step after the flip too.  

I used tomato paste, olives, basil and Dr-Cow's nut cheese (last picture).

I haven't had pizza for so long so this was an especially nice treat... and no regrets later.  :) 

Beautiful + Delicious Acorn Squash Recipe

Acorn squash is one of my favourite vegetables... especially when stuffed with something yummy like lentil soup.  Don't be afraid of the squash... just cut in half and de-seed.  Lightly coat baking sheet/dish (I use a spray olive oil).  Place squash face down.  Bake for approximately 30-60 minutes (in preheated oven 350 degrees) depending on the size of the squash.  I have more delicious squash recipes to share with you soon.  I have to thank my Mom for this one- it's from her mini food forest garden.  :)  Thanks Mom!  Enjoy!

Quinoa Like Pasta Gluten Free Recipe

I love the taste of fresh basil, olives, garlic and olive oil together... it's even better with "pasta".  Once in a blue moon I'll treat myself to the brown rice pasta version. There's also the yummy spagetti squash version.... lately I have been eating a little quinoa and feel fine. This version is, of course really delicious too.  Quinoa is a seed not a grain, and brown rice supposedly has no gluten in it (and the spagetti squash is a vegetable- no worries there), but for most people with a "gluten" intolerance it's beneficial to watch/limit their intake of "grain-like" foods too.  Brown rice, unfortunately has pretty much the same effect on me as gluten containing foods so find healthy alternatives.  Luckily, there are many options out there so keep playing around.

Quinoa is super easy to make.  The biggest challenge is thoroughly rinsing it.  Take your time and do this well.

- 1 cup quinoa rinsed well to 1.5 cups water- bring to boil
- Cover and simmer for 15 minutes- will be perfectly fluffy
- Finely chop olives, fresh basil, 1-2 garlic cloves (I use mini Cuisinart)
- Mix with Quinoa
- Add 2-3 Tablespoons Olive Oil to taste

Protein rich, fresh, healthy, tasty ingredients and non-heated oils.  Perfect.  Enjoy!

Chocolate Heart Cupcake and Frosting Recipe (Gluten + Grain Free + Low Glycemic)

It doesn't matter what shape... I just have these heart silicone molds so I always make heart cupcakes.  :)
I have long been a fan of Elana's, but haven't really been on her site lately, as it's too hot to bake and I don't really eat a lot of "baked" goods- even gluten and grain free ones.  However, I had a taste for something "cake-y" and I made a version of her Paleo Chocolate Cupcakes and Frosting.  They're good- not super sweet like your general run of the mill cupcakes, but they will hit the spot.

CUPCAKES
1/4 cup coconut flour
1/4 cup cacao powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda (aluminum free)
4 eggs
1/4 cup coconut oil
1/4 cup xyiltol (other options: palm sugar, coconut sugar, date sugar)

Mix dry ingredients.  Add in wet ingredients.  Pour into silicon cupcake molds or a muffin pan with paper liners. Bake at 350 degrees for 15-18 minutes.  Cool and Serve.  Makes approximately 8 cupcakes.

FROSTING
For the frosting I used one organic dark chocolate bar from Trader Joes and mixed with 1/4 cup coconut oil and almost a tablespoon of vanilla extract.

Heated very briefly on the lowest heat and mixed together.  You can place in refrigerator for approximately 15-30 minutes to thicken.  Then whip frosting with a hand blender till it's thick and fluffy.

Frost cupcakes.  Enjoy!

* All ingredients except the eggs (which I get at the farmers market), I purchase from my favourite go to: iherb.com.  Use code: GOG211 for $5-10 off your first order.

Cucumber Refreshers Recipe

In the summer- especially when it's so so hot out I crave cooling foods.  

One of them is cucumber and the other is watermelon.  Lots.  

I've been making mixing up these refreshers... aren't they pretty?  :)  

Well they are easy and delicious too.

Green: Peeled cucumber.  Fresh mint leaves.  Juice 1/2 lemon.  Ice.  Mix in Vitamix.  

Optional: Sometimes I add in a few droppers of my favourite green tea extract.

Pink: Peeled cucumber.  Fresh mint leaves.  Juice 1/2 lemon.  Watermelon.  Ice.  Mix in Vitamix.

 Be cool + refresh.  :)

Enjoy!!!

Best Hot Chocolate Recipe! Dairy, Grain, Gluten AND Sugar FREE!

I love when we can completely enjoy things in life... especially so when they are delicious, nutritious and guilt free.  This recipe is simple, quick and you won't ever want that other hot chocolate again. 

Ingredients (all linked to my sources):
Spring water
Cacao Raw Powder
Chocolate Sweet Leaf Stevia Liquid
Cashew Mylk (spring water + cashews blended together)

Optional Ingredients:
Coco Cardio
Organic Rice Protein
Hazelnut Sweet Leaf Stevia Liquid

Directions:

I use an electric kettle and boil my spring water.  Take your favourite mug and fill 1/2- 3/4 way full with hot spring water and a heaping tablespoon of cacao.  Add in a 1/2- 1 full dropper of Chocolate Stevia Liquid.  Mix together.  Add in cashew mylk.  It should look like the first picture.  :)

Cashew Mylk Recipe: I approximately fill the Vitamix 1/3 with spring water and toss in a handful of raw cashews.  Blend together till smooth.  What's left over goes into a jar and I use for additional hot chocolates.  Trust me there will be many more. 

Optional ingredients...

Coco Cardio: nice blend of cacao and beet root powders.  I will sometimes use that with raw cacao powder or by itself.  It will be red looking, tastes just as good, and has additional health benefits. 

Organic Rice Protein: it's adding protein.  I don't use a lot if I add- can make taste more chalky if you use too much.  Use the right amount and it will taste more like a malt chocolate.

Hazelnut Sweet Leaf Stevia Liquid: I use this all the time actually.  Adding in 1/2 dropper of this along with 1/2 dropper of the Chocolate Liquid Stevia.

As you can see these ingredients are all good for you!  Imagine.  No more of that sugary junk that makes your blood sugar soar.  Nope.  Not on HHB.  :) Enjoy!

p.s. Use code: GOG211 for $5 off your first iherb.com order.  They seriously are the best. 

Gorgeous Lentil Soup Pressure Cooker Recipe

This Lentil Soup is Gorgeous!  And not just because I made it.  ;)  But it's quick (by way of pressure cooking), simple, tasty and good for you.  Looking at this picture makes my mouth water.

Using the pressure cooker:

1 whole onion diced
Saute in 1 stick of butter till sweated + glistening
Add 2-2.5 cups pre-soaked + rinsed lentils, chopped celery, carrots, parsley and 1 bay leaf
Add spring water till pot is 3/4 way full.
Bring to high heat.
Pressure cook under high heat for 12 minutes. 
Slow pressure release.
Viola! Lentil Soup with vegetables!

Optional: I like to add kalamata olives, avocado slices and a few chips.

It's SO SO GOOD (gluten + grain free too).  Enjoy!

Update: Dangerously Delicious Gluten Free Low Glycemic Chocolate Chip Cookies now completely Grain Free + Protein Rich!

I surprise myself with improvements sometimes, but alas this is a double update since I already thought I made these cookies even better.  Now they are protein rich made with almond and chickpea flour.

Ingredients:
2.5 cups Almond Flour
1.5 cups Garbanzo Bean Flour (Chickpea Flour)
1.5 teaspoons Baking Soda
2 teaspoons Baking Powder

1.5 teaspoons Sea Salt
2 1/2 sticks Unsalted Butter, softened

2 cups Sweetener (Xyiltol + Palm Sugar is what I used this time)
2 large Eggs, room temperature

2 teaspoons Vanilla extract


Optional:
16 ounces Mast Brothers Chocolate Chips (Decadent! Wrote about HERE)
2 cups Dried Coconut Shavings
8 oz Sliced Almonds

Mix ingredients well together.  Add in the optional ingredients and mix.  You can refrigerate the dough for a bit or you can get right to it and make medium size balls of dough as above.  This time I used parchment paper, which worked out wonderfully as I could keep baking (limited number of pans).  Bake for approximately 18 minutes at 350 degrees.  The tops should turn golden brown.  Let cool and eat.  SOOO good!

P.S. They go fantastically well with homemade coconut mylk recipe HERE. Also, most ingredients have been linked to the source- great source for organic almond flour in a large quantity (ie savings) and others from iherb.com which is seriously my #1 go to source for amazing ingredients.  Use code: GOG211 for $5 off your first order.  Yay!

Update: Protein Rich, Grain + Gluten Free Bread... now Toasted PB + J

This toasted PB + J was inspired by a sample of super yummy St. Dalfour spread iherb sent me.  It was delicious.  Most importantly the jam is made with all natural ingredients- 100% fruit, there is no sugar added.  More reasons to try this superb recipe, Protein Rich, Grain + Gluten Free Bread HERE.  Haven't had PB + J in years and it was SUPER delicious.  :)

Use iherb.com code: GOG211 for $5 off your first order.

P.S.  I used ground chia seeds instead of flax this time round. 

The Best Root Beer Recipe EVER! Zero Calories. Sugar Free Goodness!

 

Take a glass of sparkling water (I use San Pellegrino).

Add a dropper of the Root Beer Stevia.

Viola!  It's A-M-A-Z-I-N-G!!! 

Especially good for those die hard soda drinkers looking for a healthy alternative.  And for those of us that miss that taste minus all the bad stuff.  My Pop who rarely likes any of my "health nut" stuff gives it his seal of approval.

:)

TRY IT!

Baked, Buttered + Stuffed Acorn Squash Recipe

 

'Tis the changing seasons... 

squash is abundant and it's great to take advantage of their goodness.  

Bake at 350 for approx 40 minutes.  Cut in half.

Add a slab of butter.  YUM.  Stuffing choices are endless.  

I used sauteed onions, garlic, with lentils, broccoli and topped it off with raisins.  

SO good! 

Yummy Completely Grain Gluten Free Pasta Recipe

Not so long ago, I posted this Brown Rice Gluten Free Pasta Recipe- which is so delicious.  However, in keeping things completely grain free I had to look for other options.  I've tried kelp noodles (more on them later), but using spaghetti squash did the trick.  It looks the same, tastes a little different- but still good and probably more nutritious. 

 

Wash the squash.  Poke holes in it and put in the oven at 350-375 degrees for about 45-60 minutes.  Cut apart and scoop out the seeds.

 Once you do that take a fork on the sides and it will come apart like pasta.  Scoop out and dress as you wish.  I did the same "dressing" as in the brown rice recipe, linked at top. 

Cheers!

Protein Rich, Grain + Gluten Free Bread... + Toast

I saw this recipe on Elana's Pantry (which I love) and had to try it.  It spoke to me.  :)  BREAD that I could eat sans reactions.  WOW.

I've found that in addition to being gluten intolerant I basically don't do well with any kinds of grains (I think those who find themselves gluten intolerant would do better being grain free too), so sadly I've cut out my beloved brown rice, quinoa, buckwheat, chia seeds, etc.  Once in a while I will partake, but it's pretty rare.  I find I just feel so good sans grains, but I do miss the way they taste. Her recipe calls for flax seeds which I have not had in years, but didn't have any problems and the next time round I will probably try brazil nuts in their place. 
 

YES!  Toasted.  With Butter!  :)

I mixed up her recipe a little bit. It's delicious!!!

1.5 cups blanched almond flour

2 tablespoons coconut flour

1/4 cup golden flaxseeds finely ground up

1/4 teaspoon sea salt

1.5 teaspoons baking soda

5 eggs

1/4 cup coconut oil

 1 tablespoon coconut nectar

1 tablespoon juice of an orange

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor.

2. Pulse ingredients together.

3. Pulse in eggs, oil, nectar and orange juice

4. Pour batter into a greased loaf pan

5. Bake at 350 degrees for 30 minutes

6. Cool and serve.

:)

p.s. most ingredients came from iherb.com- if you haven't already tried them use coupon: GOG211 for $5 off your first order. 

Vegetable Salad Lentil Frittata

This dish has LOADS of vegetables.  LOADS.  I wasn't sure what would be the best title because there are so many things going on.  :) But it is filled with veg and of course- super delicious!

Let's get started. 

The Frittata

1. Sauté 1/2 to 1 whole chopped onion in olive oil or butter (I used spray olive oil and a little butter)

2. Chop vegetables of your choice- this one contains green beans, mushrooms, zucchini, garlic and add to the onions to be lightly sauteéd.

3. Add 6 well beaten eggs and cover till top is pretty cooked thru.

 

 (Digging in- almost forgot to take a picture...)

The Lentils

I cooked dry lentils in my pressure cooker and added spinach till slightly wilted.

The Salad

Micro Mix from Two Guys from Woodbridge, chopped olives, and diced avocado goes on the top.

It's delicious and super nutritious!  YUM!

Yummy Brown Rice Gluten Free Pasta Recipe

This is a dish I go to regularly. It's easy, quick, healthy and super delicious! I know I say that a lot, but every time I do - it's true. Truly! :) One super good thing about this recipe aside from the obvious is there are no cooked oils. Yah!

INGREDIENTS:
Brown Rice Pasta (Mine is from Trader Joes. Find one that you like. Some are not as taste-y)
Fresh Basil (from Two Guys From Woodbridge)
Kalamata Olives (I love olives and use 12 per person)
Garlic Cloves (I like garlic and use 3 cloves per person)
Sea Salt to taste
Olive Oil (1 teaspoon per person)

DIRECTIONS:
Boil the brown rice pasta. In a blender mix together the garlic cloves, basil and olives. Once the pasta is ready add the mix to it and toss. Add a teaspoon of olive oil. Salt to taste.

Enjoy!!!

The Best Zucchini Bread Ever- Now Gluten Free!

(Yep- this baby is GLUTEN FREE)

A while back I posted on the Best Zucchini Bread Ever- and now I am happy to report I made a version just as delicious, healthy, lower on the glycemic load- that is also gluten free! This recipe is also without Xanthum and/or Guar Gum, which is called for in many gluten free recipes. I found it to give me some odd headaches and I don't think it's necessary.

2/3 Cups Butter
1 2/3 Cups Apple Sauce
1 Cup Sugar (this time I used a mix of Palm Sugar and Xyiltol)
4 Eggs
2/3 Cup Spring Water
3 1/3 Cup "Flour" (this time I used a mix of GF: teff and brown rice flour)
2 Teaspoon Baking Soda
1 1/2 Teaspoon Sea Salt
1 Table Spoon Ground Cinnamon
1 Teaspoon Nutmeg
5 Cups Shredded Zucchini
2-4 Cups Chocolate Chips and/or Nuts (optional- this time I skipped the choc chips + nuts)

The original recipe also called for 1/2 Teaspoon Baking Powder, but I eliminated due to it's "aluminum" content and it's absence was not noticeable.

Preheat over to 350 degrees. Butter (grease) 4 loaf pans (shorter loaves and cooked through nicely). Mix all ingredients together except for the shredded zucchini and optional chocolate chips with a hand mixer. Once well mixed add in zucchini and chocolate chips if desired. Shake the loaf pan to even out the mixture.

Bake for 60- 70 minutes. I like the tops to be golden brown and a little crispy. Let cool for about 30 minutes to an hour.

p.s. I am not 100% but I believe it's due to the apple sauce in lieu of sugar... this stuff doesn't last that long (a week tops) before the inner part starts to get a little mushy. Unless you are planning on eating it all up or giving some away don't double the batch. Most likely this won't happen because it is super yummy, but wanted to give you a heads up. :)

Living In A Gluten Free World

I mentioned briefly in a previous post, that I have been for sometime eating a diet sans gluten. At the present time I have been given a green light that it's okay now, but unless I'm out and about- I have been and most likely will continue to not eat it (especially since I am aware of ways to eat gluten free).

Most- over indulge on grains and puffed things. You know that saying... "you are what you eat"? Breads, pastas, etc are taste-bud-amazing, but they are not really good for the body- ie hard to digest, increased glycemic load, lack of nutrition, processed, etc. Even if you have not been "diagnosed" with a gluten allergy- you might have one. Try taking it out of your diet and see how you feel.

Me thinks it would be safe to say that the majority of people who eat a gluten free diet do not choose to do so, but rather it's because they suffer from Celiac Disease. And after not being able to eat so many things I can see how it must be fun to eat all these taste-y foods again. I experienced the same thing while doing the raw diet. However, same as the raw diet I found them to be limiting, because they each have one goal: to be gluten free and to be raw. It could be improved by also trying to incorporate organic, local, low glycemic, natural, etc. I know not everyone has the same agenda, but this is mine. So I used some of what I already knew and mixed it with some of these new things.

As someone who eats a vegetarian diet, is more health conscious in terms of organic, local, glycemic load, doesn't eat (or is rather strict about) dairy (cheese + milk), and one that for some time was not eating corn- it was at times challenging. It's challenging in NYC just eating a vegetarian diet sometimes. :)

Another thing to note is many gluten free recipes call for Xanthum Gum and Guar Gum. Both of these ingredients help to "bind" ingredients together, but I found that they give me odd headaches. For a while I didn't know what it was. But I kept feeling a little off and notice a big difference when I don't have them. Funnily enough, Gluten Free Girl also noticed this (from Jan 5th FB post): "I have to say that I have been nearly 2 weeks without eating anything with xanthum gum or guar gum in it and I have not felt this good in 18 months. Hm."

Lastly, even though I have fun playing around with these recipes (I will be sharing with you)... please remember all the bread, cookies, etc are still carb heavy (depends on the type of "flour" but you get what I mean). Even though they are gluten free, you'll still feel better eating more veggies, greens and fruit. Cheers!

P.S. During my quest for I utilized many blogs and books for reference and ideas and have listed a few of them below. Many do not have the same "health" agenda, but use them as a starting point and source of inspiration and adapt them to your needs.

Gluten Free Girl and the Chef
I LOVE her blog. Filled with many recipes, tips, and ideas. Would refer often. I made her gluten free chocolate chip cookies. Next time I will make with them without xanthum/guar gum. They have a book out too, which I have been trying to get my hands on. Cute video of them on amazon on that link too. Check it out.

Cooking for Isaiah by Silvana Nardone
Lots of treats. There is a fairly good sized section re: meat/fish. Silvana's son, Isaiah has a gluten and dairy allergy.

Clean Start by Terry Walters
This is not a "gluten free" book but there are many ideas and gluten free recipes in here. Her first book was Clean Food which I loved and made some Sweet Potato, Corn and Kale Chowder from.

Healthy Breakfast Thoughts + Ideas

(Apples + Raw Almond Butter + Cinnamon)

After I drink as much water as possible, have my probiotics- I have fruit of some sort. For a little bit it was berries and yogurt, and lately it is berries and pears, or an apple and almond butter with cinnamon. In the past it was green smoothies or green juices until after 5 or so years doing that every morning of every day I needed to change it up. Have fun mixing it up.

I like to eat lightest to heaviest throughout the day. Fruit is light and delicious, and your body is just waking up so go easy on it. You don't want to eat fruit after a heavy meal, which gives it the opportunity to ferment on top of the other food - hence poor digestion.


Fruit is the quickest to exit the digestive track and should be eaten alone (especially in the case of melons which are the quickest of all fruits). It can be out of the stomach in less than a half hour. One thing about too much fruit is the whole raising your blood sugar glycemic load. Berries (the darker the better- ie blueberries vs strawberries) out of all the fruits have the least amount of sugar in them. Next time you eat one you'll notice they are not that sweet. The reason you can eat apples with almond butter (fruit and protein generally do not mix) is because apples are full of pectin which keeps them around longer in the stomach. The almond butter also slows down the absorption of sugar into the blood stream making it another great option. Granny Smith apples and other "sour" varieties have less impact on your glycemic load as well.

Aside from fruit in the morning- a good general rule is to eat protein, protein and carb meals for dinner. This ensures steady blood sugar levels throughout the day and then at night when you eat carbs your body will release seratonin which prompts a good night's rest.

If you have time about a half hour after your fruit meal, have a pouched egg. The protein will curb your hunger.

I know sometimes that can get boring and say you are an oatmeal person. Try quinoa in a nut mylk (this is brazil nut) with cinnamon. It's really taste-y, healthy and gluten free. Maybe you want to skip the fruit and just want eggs. Go for it.

There are lots of options out there. Have fun figuring out what works best for you.