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!

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!

Butternut Squash Chili (gf/df)

I LOVE butternut squash! It is a versatile ingredient that you can incorporate with so many different types of cuisines. It really blends well with all different types of flavors. This chili is a GREAT slow cooker recipe! When we got home from work, had a hearty soup waiting for us that makes the whole house smell SO good. This is yet another recipe that proves you do not need meat to make a hearty meal. The poblano peppers in the recipe adds a comforting, warm spice to to the dish (but not too spicy!). This recipe makes about 8 servings so plenty to save in the fridge for lunch and/or dinner!

Servings: 8

Ingredients:

  • 1 Butternut Squash (peeled, seeded and chopped in cubes)
  • 3 15 Oz can Kidney Beans (drain + rinse)
  • 1 Large White Onion (chopped)
  • 2 Poblano Peppers (seeded and chopped)
  • 13.5 Oz Can of Chopped Green Chiles
  • 1 Can of Chickpeas (drain + rinse)
  • 5 Garlic Cloves (minced)
  • 28 Oz Can Crushed Tomatoes
  • 3 Cups GF Vegetable Broth
  • 2 Tablespoons Cumin
  • 2 Teaspoons Oregano
  • 1/2 Teaspoon Crushed Red Pepper
  • 2 Tablespoons Olive Oil
  • Salt + Pepper to taste

Instructions:

  1. Make sure all vegetables are prepped per the above.
  2. Sauté the onions, poblano peppers and garlic either on your stove OR directly in your Instant Pot (sauté feature!).
  3. Put veggies in the slow cooker (if not already in), and add the rest of the ingredients.
  4. Cook on low for 7 hours, or high for 3 hours.
  5. Once the squash is fork tender, you will know it’s done. Enjoy!

White bean & Kale Soup (gf)

If you’re looking for a dinner that will fill you up without the meat, you found it! Some nights I prefer to go meatless and keep it simple. I LOVE the Instant Pot, it has saved us so much time preparing dinner at night. It makes flavorful soups super fast! This is more like a chili rather than a soup but will definitely keep you satisfied until your next meal. You can also make this soup without the IP and instead in a soup pot, the end result is the same. This recipe makes about 4 servings.

Ingredients:

  • 2 15.2 oz Cannellini Beans
  • 1 Carrot, cut into small pieces
  • 3 Celery ribs cut into small pieces
  • 1 Cup Kale (rough chop)
  • 2 Tbsp Oregano
  • 1 Large White Onion diced
  • 4 Cups low sodium vegetable broth (gluten free)
  • 1/2 Cup of Quinoa
  • 1 Tsp Salt
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Olive Oil

Directions:

  1. Heat oil in IP on saute mode high temperature.
  2. Add onion, celery, and carrot; cook and stir until vegetables are tender for about 5 minutes.
  3. Stir in beans, salt, and cumin and cook for another 3 minutes.
  4. Add broth and bring to a boil.
  5. Reduce heat to low temperature and bring to a simmer until reduced about 6-7 minutes.
  6. Stir in kale and quinoa, cover and cook until quinoa is cooked. If using IP I turned it off then put on the KEEP WARM mode but on high temperature and put the cover on.
  7. Add oregano once done, and you are ready to enjoy it!

Spaghetti Squash Alfredo (gf/ df)

I really wanted to make Alfredo Sauce but of course wanted to make a healthier version of it. I found a few different recipes and made my own out of what I found. This recipe is gluten free, dairy free and FULL of flavor! This sauce is not as thick as regular Alfredo sauce, but it is light and so tasty! The best part of this sauce is that you don’t feel guilty after having this. I made spaghetti squash as a healthy replacement for pasta. It is so easy to make and you can add any of your favorite sauces to it.

When I made this, I put shrimp on top so if you follow a vegan diet, just leave out the fish! This recipe serves 2 people. Extra sauce can be frozen to use at a later date, you know, for when you’re craving this again…

Ingredients:

  • 2 small spaghetti squash
  • 1.5 cups raw cashews
  • 2 tablespoons olive oil
  • 1/2 medium sweet onion, chopped
  • 1 cup of chopped broccoli
  • 5 cloves of garlic, minced
  • 1.5 cups of unsweetened almond milk
  • 1/2 cup of nutritional yeast
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Directions:
To Prepare the Spaghetti Squash:

  1. Preheat oven to 375.
  2. Cut both spaghetti squash open, lengthwise, and scoop out seeds.
  3. Sprinkle salt and pepper on the squash.
  4. Place face down on a sheet pan and bake for about 25-30 minutes.
  5. Stick a fork in them to check that it’s done, it should be soft.
  6. Once done, using a fork or tongs, scoop out the strands into a bowl.

To Prepare the Alfredo Sauce:

  1. Soak the raw cashews in hot water for 10 minutes. I boil 2 cups of water in a teapot to speed this up and then pour the water over the cashews. Saute the onion, broccoli and garlic in a pan for about 5 minutes.
    Drain the cashews. Add the cashews, sauteed mixture from pan, almond milk, lemon juice, nutritional yeast plus the salt and pepper to a blender and blend until it’s smooth.
  2. Once done, I combine the spaghetti squash and about half of the sauce together in a pot or large pan for about 3 minutes to heat up the sauce. Save the rest to add or freeze.
  3. Serve and enjoy!

**NOTE: Leave out shrimp to make it vegan**

Vegan Mozzarella Cheese

I found myself craving some homemade pizza one day, but didn’t want the dairy that came along with it. I was extremely nervous to make this homemade non-dairy cheese and even had backup cheese just in case! It came out perfect so I urge those who are trying to cut out dairy from their diets to give this a try. I put it on pizza but this would also be great with pasta, grilled cheeses, etc.

Ingredients:

  • 1/2 Cup Raw Cashews
  • 1 1/3 Cup of Water
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Lemon Juice
  • 4 Tablespoon Tapioca Starch

Directions:
1. Soak cashews in hot water for 25 minutes. I boil 2 cups of water in a teapot then use this water to soak the cashews.

2. Drain cashews.

3. Combine cashews in a blender with the rest of the ingredients. Mixture will be watery!

4. Put mixture in to a small sauce pan and cook on medium heat continuously stirring until mixture becomes a cheese consistency. Should take about 5-7 minutes roughly.

5. Remove from heat and serve!

To make my vegan pizza: I put the cheese on top of a homemade pizza crust (you can always use frozen- just follow package directions!) with caramelized onions and chopped mushrooms.

*To caramelize onions: I chopped a yellow onion, and combined the onion with 3 cloves of chopped garlic in a pan on medium heat for about an hour in plenty of olive oil. You want the mixture to be coated in olive oil because you want them to be soft by the time its done and not crispy. I added an 8 Oz. Package of chopped mushrooms at the end to cook for about 10 minutes with the onions and then added this mixture to the top of the pizza (make sure you put olive oil directly on the crust before you add toppings if you are not using tomato sauce) I then spooned the mozzarella on top of the vegetable mixture, and lastly added Italian seasoning to the top. I baked my pizza for about 20 minutes. The cheese was nice and browned at then end. It was a HUGE hit in my house!