Sweet & Spicy Pear Quinoa Pilaf! GF, V!

What a great weekend! I can’t believe it has come and gone so quickly! What was the best part of your weekend?

Mine was definitely going out with my friends on Saturday night. It’s amazing how the city comes alive after midnight!

It’s so much fun to visit with all my friends that I haven’t seen in nearly a year!

So anywho, tonight I thought I’d share another recipe from the archives! My Sweet and Spicy Pear Quinoa Pilaf!

Unfortunately, it’s not Specific Carb Diet or Body Ecology Diet friendly, but it is Gluten Free and Vegan! And 100% Delicious!

Here’s what you need: (serves 3-4)

1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped
2 stalks of celery, small dice

Dressing:

2 tsp Dijon mustard
juice of 2 lemons
3 green onions, sliced
2 drops agave
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
salt
a little water to stretch the sauce

First, in a dry pan, toast your almonds over medium-low heat. This releases their deep nutty flavor.  Toast until fragrant. Next, put your quinoa on the stove and cook it according to the package directions using veg stock.

While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, celery, almonds and raisins and fluff/stir those in as well.  Finally, cover it for just a couple of minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp).

This meal was just outstanding — if I do say so myself :). My parents raved about the pilaf and said I could serve this at a restaurant! It was just bursting with flavor! The nutty quinoa, with the zingy-punch from the lemon and Dijon dressing was complimented perfectly by the underlying sweetness from the pears. This flavor combo paired wonderfully with the intense sweetness from the raisins, and the subtle backdrop of spice from the cinnamon and allspice. It was just fantastic.

And not just the flavors — the textures too!! The pears were ripe and juicy, the almonds gave a beautiful crunch, the raisins were sticky and chewy, while the quinoa *pop* in your mouth! It was so fun to eat! And it looked beautiful — with all the soft lime green colors poking through the dark quinoa. It truly was a delicious explosion in your mouth!

So there’s another tasty quinoa dish for you guys! This was one of my personal favorite recipes – its complex flavor was just divine! :)

Let’s make it a great week!

What are you looking forward to this week?!

Until tomorrow!

Call the Mafia – We’re going Italian! GF, V, BED!

One of the cool things about the Northwoods is Little Bohemia. Literally 5 minutes from our lake home, this place has a lot of history: it’s where the famous mobster, John Dillinger hid out from the FBI. Did you see the movie Public Enemies with Johnny Depp? Depp portrayed Dillinger, and it was shot up here at Little Bo! This Northwoods supper club has preserved its history — unchanged — even preserving the bullet holes in the walls.

fabulous!

It’s the Northwoods’ one claim to fame — aside from being the Musky Capital of the World:)

slurpy and delicious!

Driving past Little Bo on the lake today inspired me for dinner.

Dillinger’s Roasted Red Pepper Pasta!

After a long day on the water, I wanted something quick and easy – 30 minutes or less. I also was craving something warm and comforting — like pasta. But not a “weigh you down” type of pasta — but a healthy, nutritious, and flavor-packed plate of goodness! Enter: Dillinger’s Roasted Red Pepper Pasta!

so tasty!

This pasta dish is Gluten Free, Vegan, Body Ecology Diet and Mafia friendly! The pasta is Organic Quinoa Pasta — It’s delicious, and full of protein!

gluten free, vegan, and Body Ecology Diet friendly!

So why didn’t I use tomatoes? Well, on the Body Ecology Diet, tomatoes are too acidic and create a “yeast friendly” environment in your tummy. Luckily, roasted red peppers are a great substitution!

Here’s what you need: Serves 3-4

1 package quinoa pasta
2 cups baby spinach, chopped

Sauce:
1 large red pepper, roasted
1 yellow onion, chopped
3 garlic cloves, chopped + 1 garlic clove
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper

First, to roast the red pepper, I literally set it on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and set aside.

In the meantime, saute your onions in 1 tsp EVOO, with salt, pepper, and your spices. After about 3 minutes, add 3 cloves of garlic, and allow them to cook for about 3 more minutes. Take off the heat, and add to your food processor, along with the chopped red pepper, and 1 raw small garlic clove. Process until you get a thick and creamy sauce. Adjust salt to taste.

Toss the pasta with your sauce, 1/2 – 3/4 cup pasta water, and your spinach. Serve and enjoy!

healthy AND scrumptious!

This meal was just fabulous. It tasted right out of your mafia grandmother’s Italian kitchen:) It was slightly smokey-sweet, and so slurpy! It tasted wonderfully hearty and comforting with the warm oregano and basil. It was hard to believe the sauce was just a humble red pepper!

mmmm spinach!

And the spinach gave a nice green contrast — and come on, who doesn’t love spinach? :)

yum yum yum!

This meal would have made John Dillinger proud:)

what a plate!

Did you see Public Enemies? Or are you a fan of Mob Flicks? The Godfather? The Sopranos?

Until tomorrow!

Need a food processor? Here's the one I use and LOVE:

Pesto Pasta Pie! GF, V, BED!

This show stopper recipe for GF, V, & BED Pesto Pasta Pie is available in my new e-book cookbook, The Best of GlutenFreeHappyTummy, available HERE ---> The Best of GlutenFreeHappyTummy  - Only $2.99!

Veggie Fajitas in Quinoa Bowls! GF, V, BED!

GUESS WHAT! My Brother and Sister-in-Law moved to town today!! YAY!!

love that guacamole!

They’ve been living in Baltimore for his fellowship, and they moved back to Cincy for good! We’re all so excited, and today was moving day!

want a bite?!

So as a way to welcome them, we had a Mexican Fiesta!

what a dish!

I’ve found that Mexican meals are really great when you’re feeding G-Free-rs, vegans, and non-vegans alike. Everyone loves it, and you can have toppings for everyone! Like tonight, my dad grilled some chicken for those who wanted it, and also had sour cream and cheese too. Totally versatile, and everyone’s happy!

eat a rainbow!

So tonight, I made Veggie Fajitas in Quinoa Bowls! Crunchy, nutty shells filled with spicy veggies, and topped with rockin’ guacamole! So delicious!

love those crunch bowls!

And, they’re Gluten Free and Body Ecology Diet friendly with a Vegan Option!

Here’s what you need: (Serves 5)

1 red pepper, sliced into strips
1 red onion, sliced
1 zucchini, sliced
8 shiitake mushrooms, sliced
3 garlic cloves, minced
1 tsp chili powder
2 tsp cumin
1 tsp paprika
1/4-1/2 tsp oregano
4 romaine lettuce leaves, sliced
fresh cilantro (minced) – garnish
2 green onions, sliced – garnish

Quinoa Bowls:
1 cup quinoa cooked in 2 cups vegetable stock
1/3 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
salt

Rockin’ Guac:
2 avocados
2 Tbsp red onion, minced
1 garlic clove, grated
2 Tbsp cilantro, minced
squeeze of lime
1/2 tsp salt

Preheat oven to 400 degrees. Cook your quinoa until it cooks all the liquid, about 15-20 minutes. Fluff with a fork, and set aside to cool.

ready to go in the oven!

When your quinoa is cool, combine it in a bowl with the egg whites, almond flour, and salt. Mix well to combine. Take some parchment paper and cut 12 medium-sized squares— roughly 4 x 4. Spoon about 2-3 Tbsp of the mixture onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the rest of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mold them around the cups so they form little bowls. Bake for 25-30 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

Meanwhile, prep your veggies. In a large frying pan, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. After about 3 minutes, add your mushrooms. Let them cook for about 3 minutes, and then add your zucchini. After about 2-3 minutes, add your red pepper and garlic. Let them cook for 3 minutes, and then take off the heat. Your peppers and zucchini should be vibrant and still have a nice bite.

delicious!

Finally, make your guacamole. Mash your avocado with a squeeze of lime and salt with the back of your fork. Then, stir in your garlic, onion and cilantro.

so flavorful!!

To assemble: Fill your quinoa cups with romaine, and your veggie mixture. Top with guacamole and garnish with cilantro and green onions. YUM!

gluten free, and body ecology diet friendly!

This meal was fabulous! Everyone loved it! The flavors, textures and colors made it a 10! First, the veggies had such a warm-spicy flavor from the cumin and chili powder. It went wonderfully with the cooling guacamole and nutty quinoa bowls!

great flavors!

And the textures were outstanding! The bowls were super crunchy, while the mushrooms were nice and chewy! And the peppers and zucchini retained a beautiful bite, which paired wonderfully with the creamy and luxurious guacamole!

so colorful!

Finally, the colors just screamed “party!” Purple, red, and different shades of green all popped off of the dark quinoa. An all around great meal!

wonderful crunch!

What’s your favorite Mexican dish? Tacos? Tamales? Fajitas? Quesadillas?

Until Tomorrow!

Need a good knife? Here's the one I use: