zucchini & chicken spaghetti

Sean and I were watching the Stanley Tucci special where every episode he is in a different region of Italy. In one episode, he was making Spaghetti Alla Nerano which I have never heard of! In that particular recipe, they fried zucchini and then blended up some of it to make a puree. We decided to put our own spin on this classic recipe (largely due to the fact that we wanted to make it more simple and add chicken!) and it came out so good. As much as I love tomato based sauces, this butter and garlic sauce was velvety smooth and full of flavor!

Servings: 4

Ingredients:

  • 16 Oz. Brown Rice Spaghetti
  • 1 Lb. Chicken Breast
  • 1 Cup Flour
  • 3 Zucchinis, Sliced
  • 4 Garlic Cloves, Minced
  • 1/4 Stick of Butter
  • Olive Oil
  • 1 Teaspoon Garlic Powder
  • Salt + Pepper to taste
  • Parmesan Cheese, grated

Directions:

  1. Drizzle Olive Oil over medium-high heat.
  2. Add the sliced zucchini.
  3. Add the garlic powder, salt and pepper. Stir to coat. Saute until zucchini become tender.
  4. Boil a large pot of water and cook the spaghetti per the package directions.
  5. Once spaghetti is cooked, drain but keep a cup of pasta water on the side to use later.
  6. Coat each chicken breast in the flour and set aside.
  7. Remove the Zucchini once tender and set aside.
  8. Cook each chicken breast until done.
  9. Once done, remove chicken breast and cut in to pieces.
  10. Put minced garlic, butter, 1/4 cup of olive oil, 2 tablespoons of pasta water and dash of salt + pepper in the pan and stir as the butter melts to combine.
  11. Once butter is melted, put the spaghetti, chicken breast, and zucchini in the pan and toss to coat everything in the sauce.
  12. Serve in a pasta bowl and sprinkle parmesan cheese on top, and enjoy!

Smashed Chickpea Avocado Sandwich (Gf/df)

This is the PERFECT sandwich for when you’re craving a healthy, meatless meal! I usually make this on the weekends for us, but lately have been making extra to bring to work. It is SO good and you will not miss the meat because the chickpea avocado combo will certainly fill you up.

Servings: 4 Sandwiches

Ingredients:

  • Gluten Free Bread (I use Trader Joe’s Multigrain Gluten Free Bread)
  • 3 Avocados
  • 1 Cup of Chickpeas, rinsed and drained.
  • 1/2 Yellow Onion, diced.
  • 1 Tablespoon Lime Juice
  • Salt + Pepper to taste
  • 1 Teaspoon Olive or Avocado Oil

Instructions:

  1. Combine avocados, chickpeas, diced onion, salt, pepper, olive oil and lime juice in a bowl.
  2. I use a potato masher to mash it all together. I like it a little chunky!
  3. Toast bread slices on a pan or in a toaster until slightly golden.
  4. Put a scoop of the mixture on one slice of bread, top with another slice. Repeat for other sandwiches, and enjoy!

Chicken Piccata W/ Brown Rice Pasta (GF/DF)

I have made this dish a few times and it is always a winner! It is simple to make, and the lemon flavor really adds a refreshing taste to this comforting dish. We LOVE italian food but sometimes are craving a dish without a tomato sauce base. This is a great dish to switch up your italian meals! I did not use capers when I made this, but definitely feel free to add some if you wish as capers traditionally goes on chicken piccata.

Servings: 4

Ingredients:

  • 1 Package of Brown Rice Pasta (I use Trader Joe’s Organic Brown Rice Pasta Fusilli)
  • 2 Chicken Breasts (slice each in half, OR buy 4 thin sliced breasts)
  • 2 Lemons, juice one and slice the other thinly.
  • 1 Cup + 1 Tablespoon Tapioca Flour
  • 1 Large Sweet Onion, sliced.
  • 1 Cup GF Chicken Broth
  • 4 Garlic Cloves, minced.
  • Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/4 Cup Capers (Optional)

Instructions:

  1. Cook brown rice pasta per package directions.
  2. Slice chicken breasts in half to make cutlets (if you buy thin sliced chicken breast, skip this step)
  3. In a shallow bowl, combine tapioca flour, garlic powder, salt and pepper.
  4. Heat a pan with 2 Tablespoons olive oil over medium to medium-high heat.
  5. Dredge each piece of chicken in flour mixture coating both sides. Shake off excess in bowl.
  6. Cook each piece of chicken in the pan for about 4 minutes each side. You just want the outside to be golden brown, adjust the heat as needed to avoid burning. Remove when done and set aside.
  7. Lower the heat on the pan and add another tablespoon of olive oil.
  8. Add sliced onions and cook until it becomes translucent.
  9. Add minced garlic and stir for about a minute.
  10. Add broth and lemon juice. Raise the heat to medium and bring to a boil, stirring.
  11. Add 1 Tablespoon of tapioca flour to thicken the mixture slightly, stir to combine.
  12. If using capers, add in to the pan.
  13. Place chicken back in the skillet.
  14. Cover the chicken with the sauce then top the chicken with sliced lemons.
  15. Lower heat to bring it to a simmer, cover pan and cook for 5-6 minutes.
  16. Serve chicken on top of the cooked brown rice pasta, and enjoy!

Everything Bagels W/ Chive Cream Cheese (gf/df)

Who doesn’t love a good classic bagel for breakfast? I grew up on bagels (again, I’m from New York, it’s in my blood!). I really wanted to make a healthy bagel so I combined a few recipes I’ve used in the past to make this recipe, and it is definitely a winner. They have a nice crunch on the outside, soft on the inside and when you smear that cream cheese on…. Nothin’ better! Also, these bagels are husband tested and approved 😉

Servings: 4 Bagels

Ingredients for Bagels:

  • Avocado Oil
  • Everything But The Bagel Seasoning (Got it from Trader Joe’s)
  • 1 Cup Almond Flour
  • 1/2 Cup GF Flour
  • 1.5 Cups Tapioca Flour/ Starch
  • 1 Tablespoon Baking Powder
  • 1 Cup Non-Dairy Yogurt (Unsweetened)

Ingredients for Chive Cream Cheese:

  • 1/4 Cup Non-Dairy Yogurt (Unsweetened)
  • 1.5 Cups Raw Cashews, Soaked
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Salt
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Avocado Oil
  • 1/2 Cup Chives, chopped.

Instructions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and put aside.
  2. Boil 3 cups of water in a pot or tea kettle. Put cashews in a mixing bowl, pour the hot water into the bowl and let cashews soak for 30-40 minutes. The longer they soak, the creamier the cream cheese will turn out.
  3. In a mixing bowl, combine the almond flour, gluten free flour, tapioca flour and baking powder. Mix well to combine.
  4. Add yogurt, mix to combine.
  5. If the dough is too wet, add more GF flour. Knead until it forms a dough.
  6. Take 1/4 of the dough and form in to a ball, place on baking sheet then poke hole in middle and form the bagel shape. Do this for the remaining dough sections.
  7. Rub avocado oil on the tops of the bagels.
  8. Sprinkle Everything But The Bagel Seasoning on the bagels, and press the seasoning in gently so it sticks to the bagels.
  9. Cook for 25-30 minutes or until the edges look slightly brown.
  10. Take out and let cool while you finish the cream cheese (if you are not continuing on with this recipe to make the cream cheese, then let cool for about 5 minutes before you serve them)
  11. Drain the cashews, and put them in a food processor.
  12. Add the avocado oil, yogurt, lemon juice, apple cider vinegar, salt and onion powder to the food processor. Scrape down sides as you blend to combine.
  13. Once done, fold in chopped chives. Taste and add more salt & onion powder if desired.
  14. Serve cream cheese with the bagels, and don’t forget…. Enjoy!

Egg Roll In A Bowl (gf/df)

I know for me, growing up in New York means that we LOVED our Chinese take out. Whatever dish you got from the local Chinese restaurant, you always got a warm egg roll with your meal. This dish truly reminded me of that classic egg roll with the same Asian flavors, only difference is that I felt good after eating it because it is healthy. Hope you enjoy it!

Servings: 4

Ingredients:

  • 1 Lb. Ground Chicken
  • 1 Large Sweet Onion, diced
  • 5 Cups Cabbage (any type), cut into thin shreds
  • 1.5 Cups of Carrots, shredded
  • 1/4 Cup GF Chicken Broth
  • 1 Teaspoon of Ginger, minced
  • 4 Garlic Cloves, minced
  • Salt and Pepper to taste
  • 2.5 Tablespoons Coconut Aminos
  • 2 Teaspoons Apple Cider Vinegar
  • 1 Teaspoon Toasted Sesame Oil
  • Green onions, chopped (to put on when serving)
  • Toasted Sesame Seeds (Optional, to put on when serving)
  • Olive Oil
  • 1 Cup of Brown Rice

Instructions:

  1. Prepare 1 cup of brown rice per package directions.
  2. Set heat to medium and drizzle about 1 tablespoon of Olive Oil in the pan. Once heated up, add ground chicken. Cook until chicken is almost cooked.
  3. Move chicken to the side of the pan and add onions with another tablespoon of olive oil. Sauté for another 3 minutes.
  4. Add the garlic, ginger and carrots and sauté for 2-3 minutes.
  5. Combine vegetables and chicken together.
  6. Add broth to the pan and stir.
  7. Add the cabbage, coconut aminos, apple cider vinegar, salt and pepper. Stir to combine, then cover with a lid.
  8. Reduce the heat to medium-low and cook for 15 minutes or until the cabbage is tender enough to your liking.
  9. Once done, add toasted sesame oil to the pan and give it a final stir.
  10. Serve over the rice and add the green onions and sesame seeds, and enjoy!

Indian Butter Chicken (gf/ df)

Butter chicken is something that always sounded so good to me, so I finally gave it a try and it did NOT disappoint! This recipe is not only gluten free but also dairy free. It is so full of flavor, rich and creamy that you will have a hard time believing it’s healthy. I hope you enjoy this as much as we did!

Serves: 6

Ingredients:

  • 4 Boneless Chicken Breasts (diced)
  • 1 Red Onion (Diced)
  • 2 Tablespoons Avocado Oil
  • 4 Garlic Gloves (Minced)
  • 2 Teaspoons Paprika
  • 2 Teaspoons Garam Masala
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Cumin
  • Salt + Pepper to taste
  • 1 28 Oz. Can Crushed Tomatoes
  • 1 Can Full Fat Coconut Milk
  • 2 Tablespoons Arrowroot Powder
  • 1/2 Lemon (Juiced)
  • 2 Cups Brown Rice

Instructions:

  1. Prepare brown rice per package instructions.
  2. Add avocado oil to a saucepan over medium heat, when pan is heated up add chicken.
  3. Add ALL spices to the chicken and stir to combine.
  4. Add garlic and onion to the pan.
  5. Allow chicken to finish cooking and the onions to become slightly translucent.
  6. Add tomatoes and coconut milk and stir to combine.
  7. Lower the heat to let the mixture simmer.
  8. Use a ladle or other big spoon, remove 1/3 of the sauce from the pan into a small bowl.
  9. Add arrowroot powder to the sauce that is in the small bowl and mix until it is smooth.
  10. Add the arrowroot mixture back to the pan and stir to combine.
  11. Let it simmer for about 10 minutes. You will see it start to thicken up.
  12. Add lemon juice when ready to serve and stir.
  13. Serve atop the brown rice and enjoy!