Roasted Thanksgiving Vegetables

Yes Thanksgiving is all about the heavy (#glutenfree) stuffing, pies, and bread… but it is also the one holiday that features all of my favorite VEGETABLES!! Brussels sprouts, carrots, and butternut squash, OH MY! Today I am making my go-to Thanksgiving veggies and roasting them to utter Thanksgiving perfection.

What You Will Need:

5 Organic Long Carrots
½ lb brussels sprouts
1 lb cubed butternut squash
1/4 Cup coconut oil
2 Tbsp maple syrup
¼ Cup pecans
¼ cup dried cranberries
Salt, pepper, CINNAMON

What You Will Do:

Preheat oven to 400 F.

Prepare vegetables as follows: Carrots – peel, then cut in half lengthwise. Cut into shorter lengths if you would like! Brussels sprouts – trim the stem end and remove the outermost leaves and cut in half. Butternut Squash- buy cubes, and cut into smaller cubes (better for cooking).

Add veggies to a baking sheet lined with parchment paper. Top with coconut oil and ONE T maple syrup. Cook at 400 for 20 minutes and flip. Add your second tablespoon of maple syrup, pecans, cranberries, cinnamon, salt and pepper. Cook for 10 more mins. TASTE. Add more maple, cinnamon, etc IF YOU WOULD LIKE.  Cook for 5 more mins.

Serve!

BUSH’S® Black Bean Fiesta™

Summer recipes are my absolute favorite. Grilled seafood and vegetables, avocado on everything, and that good ‘ol margarita that makes the meal complete. Well, there is one summer dish that is often overlooked, and today I’m bringing this delicious side recipe to center stage. BEANS! BUSH’S® Black Bean Fiesta™ to be exact.

BUSH’S® Black Beans are naturally gluten-free, only 120 calories per half cup serving, and have 7 grams of protein per serving! Oh, and the beans have just the right amount of spice!

Today I am making my classic summer lunch dish, and packing on a little bit of heat thanks to BUSH’s® Beans.

What You Will Need:
3-4 oz Wild Shrimp
1 Can BUSH’S® Black Bean Fiesta™
½ Avocado
Handful of Tortilla Chips
1/2T Avocado oil

What You Will Do:

Remove the BUSH’S® Black Bean Fiesta™ from the can and heat for 1-2 minutes in a microwave safe dish.
While your beans are baking, sauté 3-4oz defrosted or fresh Wild Shrimp in 1/2T avocado oil, and sprinkle with salt and pepper.
Cook your shrimp for about 1-2 minutes on each side.
Plate your shrimp, along with the tortilla chips and mashed avocado.
Scoop about 1/3 can of BUSH’S® Black Bean Fiesta™ onto the plate, too!

Serve and enjoy!

Salmon Avocado “Un”Roll

SUSHI. I FRICKEN LOVE IT. But whenever I order sushi I am met with rolled eyes and a TON of questions.

“Wait, rice is gluten-free?”
“Doesn’t soy sauce have gluten??”
“You eat carbs??”

Yes, yes, and yes.
Rice, in its purest form, is gluten-free.
Soy Sauce has gluten, but tamari sauce is gluten-free and tastes exactly the same (and many restaurants carry it).
Yes, I LOVE my carbs. I also ALWAYS opt for white rice over brown, but that’s a story for another time.

Sushi is the one food category I always order when I am out, but never make on my own. Partially because I don’t have a sushi roller, and partially because even if I had one, making sushi isn’t worth the time and mess.

This Salmon Avocado “Un”roll is a take of my favorite sushi roll and will give you all of the sushi feels… without the mess!

What You Will Need:
1 Sushi Sheet (I use seasnax)
1/2 Cup white rice
3″ cucumber- peeled and cut
1/3 Avocado
3-4oz Wild Salmon
optional: gluten-free tamari soy sauce

What You Will Do:
Steam or boil your white rice and place it on top of the sushi sheet.
Layer on your sliced cucumber and avocado.
Sauté wild salmon and add it to the ‘roll.’
If you crave a bit of salt, add tamari!
Take a bite and enjoy!!

Turmeric Cauliflower Rice

Let’s talk about Turmeric. You’ve seen it in your lattes, you’ve seen it in your food, and you’ve heard everyone rave about its beneficial properties. Turmeric fights inflammation, it is a powerful antioxidant, is brain boosting, and protects your heart! For a few months now, I’ve been adding turmeric to anything and everything, but with its strong taste, I’ve had to learn how to add it to my food without making my meals too bitter. One of my favorite foods to add turmeric to is cauliflower! I was inspired by a meal I had in NYC at ABCV, and ever since then I’ve been dying to recreate the masterpiece.

Well, it’s taken a little time and experimentation, but I’ve developed a recipe that is just. right. Introducing my Turmeric Cauliflower Rice- it takes just minutes to prepare and only a few ingredients! I hope you enjoy!

What You Will Need:
2C Cauliflower Rice
1tsp Tumeric
Dash of Nutmeg
Dash of Salt + Pepper
3/4T Garlic Powder
1T Avocado Oil
Handful of Sliced Almonds and Goji Berries

What You Will Do:
Heat up 1T of Avocado Oil on a skillet.
Add your cauliflower rice to the skillet, and sauté it in the avocado oil.
Add your turmeric, salt, pepper, nutmeg, and garlic powder.
Stir cauliflower rice into the spices until fully incorporated… and YELLOW.
*If you want to add almonds and goji berries, do so here!
Cook cauliflower rice for 5-7 minutes, or until cooked to your liking.
Serve! If vegan, add avocado. If not vegan, add wild salmon or eggs!

Butternut Squash Cheese Sauce

A few weeks ago, I posted a pasta recipe using Avocado Basil Pesto Sauce and I was AMAZED at the response. I’ve posted pasta pictures in the past, and from them I’ve learned that nobread diners still love their (gluten-free) carbs! But moreover, I learned that you guys are super interested in plant-based, unique sauces! So this week I used Butternut Squash to make a vegan cheese sauce!

In doing my research I saw most people incorporate cashews into their cheese sauce. As much as I wanted to do this, cashews are the ONE nut I’m intolerant to! I know… it sucks… and it seriously limits my vegan ice cream selection! Well, although I’ve never had a butternut squash/cashew cheese sauce and I can’t make a comparison, I can say that my cheese sauce turned out pretty darn good!

What You Will Need:

  • 1.5 cups peeled and cubed butternut squash
  • 1/4 cup Unsweetened nut milk
  • 2 tbsp extra virgin olive oil (1T was used in sautéing the squash! 1T was added after)
  • 2 Garlic Cloves
  • 1 or 1 1/2 tsp sea salt
  • 4 tbsp nutritional yeast
  • Juice from half a lemon!
  • Gluten-free pasta!

What You Will Do:

Steam/Boil your butternut squash cubes for 10 minutes on the stove
Drain and add your butternut squash to a blender or Vitamix.
Add nut milk, olive oil, garlic, salt, lemon juice, and nutritional yeast.
Blend on high until all ingredients are totally incorporated.
Taste with a spoon! And add any of the above ingredients until your desired taste is achieved. I added one more squeeze of lemon and a dash more salt.
Pour over your favorite gluten-free pasta, nachos, veggies, etc., and serve!

Butternut Squash Soup

Recently my doctor told me I need to incorporate more vegetables into my diet. I love vegetables, but simply roasting, baking, and sautéing can be a bit boring. That’s why I’ve started turning my vegetables into cheese sauces and soups! This Butternut Squash Soup was done in collaboration with my mom! <3

What You Will Need:
20 oz pre-cut butternut squash
½ diced medium onion
½ diced organic apple
3 tbsp olive oil or avocado oil
24 oz organic low sodium chicken broth (or veggie broth for vegan)
Salt and Pepper

What You Will Do:

  • Roast cut pieces of butternut squash in 1 tbsp olive oil on a cookie sheet in a 350-degree oven. Season the squash before roasting with salt and pepper. Cook for approx 30-40 minutes or until the squash has some brown edges and is tender when pierced with a fork.
  • In a saucepan add 2 tbsp olive oil, apple, onion and season with salt and pepper, sauté till tender (approx 5-10 minutes).
  • Transfer 1/3 of squash, apple/onion mixture and chicken broth to a blender and puree and then transfer to a bowl.
  • Do this step 2 more time for the remaining ingredients. I transferred the blended soup to a nutribullet to obtain a super smooth consistency, if you have a vitamix that works great too. Heat the soup and your ready to serve.
  • Suggested additions: nutmeg, red pepper flakes, cinnamon

Stuffing Courtesy of Schar Gluten-Free Bread

Click here to see where to buy Schar Gluten-Free Bread near you!

When I think of stuffing I think of one thing and one thing only. BREAD. So for the last 9 years or so, my Thanksgiving’s have been stuffing-less! I’ve tried making gluten-free stuffings in the past, but unless you have a good quality bread, your mushy stuffing will be even mushier. This year is different, however, thanks to Schar’s Gluten-Free White Bread, my go-to GF bread for the last year! The bread is dairy-free, the slices are NORMAL size, and the bread is nice and thick… perfect for stuffing! And the verdict? Let’s just say this Thanksgiving will be ALLBread.

What You Will Need:

  • Olive Oil
  • 2 Cups Onion finely chopped
  • 2 Cups Celery finely chopped
  • 2T minced Garlic
  • 1 Loaf Schar Gluten Free White Sandwich Bread
  • 1 2/3 Cup Chicken broth (for vegan use a mushroom or veggie broth!)
  • 4 tsps Fresh parsley minced + additional for garnish
  • 1 tsp Poultry seasoning
  • 1/2 tsp Sage powder
  • Pepper
  • Optional: Italian Sausage

What You Will Do:

Heat a skillet on the stove with olive oil, and sauté your celery, onion, and minced garlic for 8-10 minutes, or until a nice golden brown.


While your skillet items are cooking, slice your loaf of Schar Gluten-Free Bread into cubes. PRO TIP: TOAST THE CUBES!
When your skillet items are done cooking, pour them over your toasted bread cubes and mix.


Add parsley, poultry seasoning, sage powder, and pepper, and combine.
Add your chicken broth and fully mix, again.


Spray a casserole dish and pour stuffing into the dish.
Cook at 350 for 50 minutes, or until the top is a nice golden crisp (I’d say minimum 50 minutes, max 60 minutes).
Take stuffing out of the oven, and let it cool.

And just like that, you have gluten-free stuffing!

I decided to leave Italian sausage out of my recipe, to cater to the vegans and vegetarians in the crowd and also because there is always already so much meat on our Thanksgiving table. However… I will say… Italian sausage or bacon bits adds an amazing touch of flavor!

My Go-To Lunch!

If you follow me on Instagram stories, you know that I have a signature lunch: Cauliflower rice with mashed avocado and a sunny side up egg! It’s so funny- it is the simplest lunch and takes just minutes to make, but people go wild for it!

“Do you make the cauliflower rice yourself??”
“What do you cook the cauliflower rice in?”
“What other proteins do you recommend adding?”

Well everyone, here is the recipe for my famous lunch!

I buy Trader Joe’s pre-cut cauliflower rice, and cook a half bag of it in 1T Avocado oil. Cook on a skillet until the rice starts to brown. Pour it in a bowl and add a half avocado and an egg! (or shrimp/smoked salmon). Top with pink himalayan sea salt and wah-lah!

If you are vegan, you can add tofu or more veggies instead of egg/seafood/meat!

Coconut Rosemary Hasselback Potatoes

I. LOVE. POTATOES. French Fries, Roasted, Scalloped, Sweet Potato- I love them all! Well I think I took my potato obsession to a new level (or a new high…) this week when I mastered the Hasselback potato! I’ve long wanted to make this recipe, but I’ve been waiting for a special occasion! I mean, I could make one for myself when I’m dining solo, but it’s way more fun and worth it to make multiple Hasselback potatoes and share with friends. Not only is the dish super unique, but it will for sure have guests at a dinner party going wild and begging for more!

What You Will Need:
6 Medium Potatoes
Liquid Coconut Oil
Rosemary Sprigs
Salt & Pepper


What You Will Do:
Preheat an oven to 425 F.
Wash and dry your potatoes, and place them on a cutting board.
With a large knife, slice slits into the potato, stopping just before you hit the bottom of the potato.
Remove Rosemary leaves from the sprig, and place a rosemary leaf in every other slit.
Place parchment paper on a tray, and spray the sheet with coconut oil spray (or grease with coconut oil).
Place potatoes on the parchment paper, and glaze each potato with liquid coconut oil.
Top with salt and pepper.

Place potatoes in the oven for 40 minutes.
Remove from oven, and now that the slits have separated, drizzle coconut oil over each potato so that the oil falls between the slits.
Place back in the oven for 20 minutes or until the nice, crisp golden brown texture you want is reached.
Remove, let cool a bit, and serve!
Pair with our Rosemary Gimlet made with Stoli Gluten-Free!

Maple Balsamic Roasted Brussels Sprouts

I am totally appalled at myself and apologize to all the brussels sprout lovers out there. My go-to Brussels recipe, which I’ve spoken about for YEARS, isn’t on my website?! WHAT?! A follower pointed this out to me and thank goodness she did!! I won’t waste any more of your time with reading this little intro. Let’s get to it!!

What You Will Need:
1 lb Raw Brussels Sprouts
2 T Melted Coconut Oil
1 T Maple Syrup
1T Balsamic Vinaigrette
Salt & Pepper

What You Will Do:
Preheat your oven to 350 degrees.
Wash your sprouts!
With a knife, cut off the stem of the sprout and peel off the outer leaf. (I do this to get rid of any bacteria or dirt that may have accumulated on the outside).

Cut your sprouts in half and place them on a baking sheet.
In a small bowl, combine melted coconut oil, maple syrup, and balsamic vinaigrette.
Pour dressing over the sprouts, and add a dash of salt and pepper, too!

Mix the sprouts around on the pan so they are all covered evenly!
Place in the over for 20 minutes. Remove and flip your sprouts. Crank the oven up to 400 and cook for another 5 minutes!

I like to top my Brussels Sprouts with fried eggs for the ultimate brunch dish, or you can serve alongside your favorite protein!

For a step-by-step video, check my YouTube here!

 

Cauliflower Crusted Pizza

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Prep time: 20 minutes

Crust:
3 cups riced cauliflower
2 eggs
½ cup shredded mozzarella
2 tbsp grated parmesan cheese
1/4 tsp garlic powder, optional
Salt and pepper to taste

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Microwave the cauliflower for 4-5 minutes or until it’s soft. After it has cooled down, pour the cauliflower into a clean dish towel and squeeze out as much water from the cauliflower as possible. This is important to do so the crust won’t be soggy.

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Transfer to a bowl and add the eggs, mozzarella, parmesan cheese, garlic powder, salt, pepper and mix together.
Line a cookie sheet with parchment paper and spread the mixture out to approximately 1/4-1/3 inch thick.

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Bake in a preheated 425-degree oven until golden brown (approximately 15 minutes).
Leave the crust on the cookie sheet and add your toppings.

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Chicken Pesto Pizza:
3-4 tbsp basil pesto (recipe below)
1 diced cooked chicken breast
3/4 cup shredded mozzarella

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Pizza prep:

Spoon and spread the pesto on to the cauliflower crust. Top with the diced chicken and then top with the mozzarella. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.

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Pepperoni Pizza:
4 tbsp tomato/pizza sauce
¾ cup shredded mozzarella cheese
1 oz pepperoni

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Pizza prep:
Spoon and spread the pizza sauce on the cauliflower crust. Top with mozzarella cheese and then the pepperoni. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.

I recommend making the pesto sauce before making the cauliflower crust.

Basil Pesto: (yields 1 cup)
2 cups fresh packed basil leaves
2/3-cup olive oil
2 tbsp pignoli nuts
1 tsp minced garlic
¼ cup Parmesan cheese
salt and pepper to taste

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Combine all the ingredients except the Parmesan in a food processor and mix until well blended. Then add the Parmesan and pulse to combine. I usually make a double recipe of pesto and divide it into 4oz airtight containers and freeze it for up to 3 months. Refrigerated the pesto will last for up to 2 days.

 

Recipe inspired by Damn Delicious

Easy Egg Muffins

I’m really serious about breakfast. Seriously, I won’t be able to survive the day if I don’t shovel at least a couple eggs in my mouth. This could be because I’ve been patterned to eat a hearty breakfast every morning, but it could also be because breakfast is the most important meal of the day. I’m sure you’ve been told this tons of times. I hate to break it to you, but it’s true.

Just because eating breakfast is totally necessary doesn’t mean it’s easy to do. It’s hard enough just making sure you’ve eradicated your bed head before heading out the door. Here’s where these egg muffins come in.

These babies are seriously so easy to make. I get it, time is of the essence, but these will take you 30 minutes to make – maximum. You’re probably wondering who the heck has 30 minutes every morning to devote to breakfast? But the key here is that you can prepare these ahead of time and then throw them in the freezer. All you’ll have to do when you’re ready to eat one is pop it in the microwave for a minute and you’re good to go.

The last thing about these that I really love is that they’re super customizable. You can put pretty much whatever veggies and meat in here you’d like. Go on, get wild with it! You’ll never go hungry in the morning again.

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What You Will Need:
8 eggs
1/2 cup almond milk (or other milk of your choice)
salt and pepper
2 dashes cayenne pepper
3 stalks asparagus
8-10 slices squash
4 mushrooms
small handful chopped kale
8 slices prosciutto
*or whatever veggies and/or meat you’d like!

What You Will Do:
Preheat your oven 350 degrees Fahrenheit.
Crack all of your eggs into a large bowl.

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Add milk, salt and pepper, and cayenne pepper and mix.

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Add your veggies of choice, and stir to combine.
Grease your muffin tin with oil (I used avocado), or line with cupcake liners.

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Spoon some egg mixture into each tin until it is about 2/3 of the way full. These will rise in the oven, so be sure to leave some room!

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Take your prosciutto, and place it in the egg mixture in each muffin tin in a spiral formation.

Place muffins in oven for 25-30 minutes, or until the eggs are cooked through.

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Take tin out of the oven and let sit for 1-2 minutes.

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Remove muffins to a cooling rack to the point where they’re not too hot to eat.

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Once the muffins are cooled to your liking, enjoy!

Feel free to store the leftovers (or the upcoming week’s breakfast) in a Ziploc in the freezer.

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