Wild Rice Stuffing

November 23, 2015/in Gluten Free, Sides, Veggies apples, brown rice, Carrots, celery, chicken or turkey stock, chopped pecans, cranberries, eggs, garlic, low sodium vegetable broth, oat flour, olive oil, onions, salt, thyme, wild rice 0 stars/by GboLey7

Higher in protein and fiber than regular stuffing, and just as tasty!

Wild Rice Stuffing

Servings

10

Servings

10

Wild Rice Stuffing

Servings

10

Servings

10

Ingredients

1 cup brown rice uncooked
2 cups wild rice uncooked
2 tbsp olive oil
2 cups onions diced
2 cups Carrots diced
2 cups celery diced
to taste salt
2 cloves garlic minced
4 cups low sodium vegetable broth
2 cups apples diced
1 cup chopped pecans optional
2 tbsp thyme fresh, minced
8 ounce cranberries
4 eggs
1/4 cup chicken or turkey stock
2 tbsp oat flour can make from old fashioned oats

Servings:

Instructions

1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.

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Mashed Turnips

November 23, 2015/in Gluten Free, Sides chicken stock, diced turnips, garlic, olive oil, salt and pepper 0 stars/by GboLey7

Mashed turnips are a fantastic alternative to mashed potatoes. They have only 6 grams of carbohydrate per serving (mashed potatoes have around 22), and the same amount of fiber.

Mashed Turnips

Servings

4

Servings

4

Mashed Turnips

Servings

4

Servings

4

Ingredients

3 cups diced turnips
2 cloves garlic
1/2 cup chicken stock
3 tbsp olive oil
to taste salt and pepper

Servings:

Instructions

boil diced turnips for 10 minutes. Drain. Add in all other ingredients and mash. serve warm.

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Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

November 10, 2015/in Gluten Free, Low Sodium, Low Sugar, Sides, Vegetarian Main Dish cilantro, ginger, green or red chillis, limes, mint, olive oil, pumpkin, pumpkin (pepita) seeds, pure maple syrup, quinoa, sea salt and pepper, water Main Dish, Side Dish 0 stars/by GboLey7

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

CourseMain Dish, Side Dish

Servings

8 servings

Servings

8 servings

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

CourseMain Dish, Side Dish

Servings

8 servings

Servings

8 servings

Ingredients

2 lb pumpkin roast, peel, and cube into bite size pieces
1 tbsp ginger freshly grated
2 green or red chillis finely chopped
2 tbsp olive oil extra virgin
2 teaspoons pure maple syrup
2 bunch cilantro finely chop one bunch; set leaves of other bunch aside
1 pinch sea salt and pepper to taste
1 cup quinoa
1.5 cups water
2 limes juiced
1 bunch mint leaves
1/2 cup pumpkin (pepita) seeds

Servings: servings

Instructions

Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.

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Moroccan Carrot Lentil Soup

October 11, 2015/in Nutrition, Recipes, Soups carrots, peeled, chopped, cinnamon, coriander, cumin, Diced Tomatoes, Garlic, minced, Lentils, olive oil, paprika, Salt and Pepper to taste, sweet onion, turmeric, vegetable broths Soup 0 stars/by GboLey7

Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup

CourseSoup

Servings	Prep Time
6	20

Cook Time

45

Servings	Prep Time
6	20

Cook Time

45

Moroaccan Carrot Lentil Soup

CourseSoup

Servings	Prep Time
6	20

Cook Time

45

Servings	Prep Time
6	20

Cook Time

45

Ingredients

Servings:

Instructions

Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
Add the spices and saute for an additional 2 mins.
Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

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Baked Curried Cauliflower

October 11, 2015/in Sides, Veggies Cauliflower, cut into florets, cumin, ground, curry powder, Ground cinnamon, olive oil, paprika, Salt and Pepper to taste, yellow onion Side Dish 0 stars/by GboLey7

Baked Curried Cauliflower

Open the doors to this new set of flavors.

CourseSide Dish

Servings	Prep Time
4-6 people	15 mins

Cook Time

45 mins

Servings	Prep Time
4-6 people	15 mins

Cook Time

45 mins

Baked Curried Cauliflower

Open the doors to this new set of flavors.

CourseSide Dish

Servings	Prep Time
4-6 people	15 mins

Cook Time

45 mins

Servings	Prep Time
4-6 people	15 mins

Cook Time

45 mins

Ingredients

Servings: people

Instructions

Preheat oven to 425 degrees F.
Whisk together olive oil, spices, salt and pepper.
Combine cauliflower and onions, then toss with oil mixture.
Spread cauliflower mixture on lined cookie sheets in a single layer.
Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.

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Lentil Mint Salad

October 5, 2015/in Low Sodium, Sides, Vegetarian Main Dish allspice, Fresh Lemon Juice, garlic, ground cumin, Lentils, Mint, fresh, finely chopped, olive oil, Parsley, fresh, chopped, Salt and Pepper to taste 0 stars/by GboLey7

Adapted from kalynskitchen.com

Lentil Mint Salad

Servings	Prep Time
4 people	15 min

Cook Time

45 mins

Servings	Prep Time
4 people	15 min

Cook Time

45 mins

Lentil Mint Salad

Servings	Prep Time
4 people	15 min

Cook Time

45 mins

Servings	Prep Time
4 people	15 min

Cook Time

45 mins

Ingredients

Servings: people

Instructions

Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.

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Black Bean Hummus

October 5, 2015/in Condiment, Snacks black beans, Garlic, minced, Marinated Artichoke hearts, olive oil, Sea Salt, tahini 0 stars/by GboLey7

Adapted from eatplaybe.com

Black Bean Hummus

Here is a fun dip for your next appetizer.

Servings	Prep Time
6	10 mins

Servings	Prep Time
6	10 mins

Black Bean Hummus

Here is a fun dip for your next appetizer.

Servings	Prep Time
6	10 mins

Servings	Prep Time
6	10 mins

Ingredients

1 15 oz can black beans
1 small jar Marinated Artichoke hearts
1 tbsp tahini
2 cloves Garlic, minced
1-2 tbsp olive oil
1-2 tsp Sea Salt

Servings:

Instructions

Rinse black beans thoroughly and drain. Place black beans, artichoke hearts, tahini and garlic in a food processor. Slowly drizzle in olive oil as you blend the ingredients to desired consistency. Add salt to taste.
Serve with fresh veggies, pita chips, or your favorite dipper.

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Ginger Sesame Roasted Chickpeas

April 25, 2015/in Gluten Free, Snacks black pepper, Cayenne Pepper, Garbanzo Beans, garlic powder, ground ginger, olive oil, onion powder, sesame oil, soy sauce/by GboLey7

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ingredients

2 cans (5.5oz) Garbanzo Beans rinsed and drained
1 tbsp olive oil
3 tbsp soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 tbsp sesame oil

Servings: servings

Recipe Notes

1. Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven. turn oven to 425 and set timer for 6 minutes.

2. While oven is warming up and beans are drying in oven, combine all other ingredients in medium size bowl.

3. Transfer beans to mixture in bowl and coat evenly. Spread onto cookie sheet, and place in oven for 30 minutes. Check and toss every 5-10 minutes. Chickpeas are done when golden brown and crunchy.

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Apricot and Almond Buckwheat Pilaf

March 23, 2015/in Gluten Free, Low Sodium, Sides apricot halves, black pepper, kasha or whole-grain buckwheat, low sodium vegetable broth, olive oil, onion, paprika, sliced almonds Side Dish/by GboLey7

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Ingredients

3 tbsp olive oil
1 small onion peeled and diced
1 cup kasha or whole-grain buckwheat
1/2 cup sliced almonds
12 apricot halves dried or fresh
1/2 tsp paprika
1/4 tsp black pepper
2-3 cups low sodium vegetable broth

Servings:

Instructions

In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.

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Moroccan Tajine

February 18, 2015/in Vegetarian Main Dish Carrots, Cauliflower florets, celery, cilantro, cinnamon, coriander, Diced Tomatoes, garlic, ground cumin, Harissa Sauce, honey, lemon, olive oil, onion, Pine nuts, salt, Tempeh- Original or Wild Rice Flavor, turmeric, Turnip/by GboLey7

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

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Wild Rice Stuffing

Mashed Turnips

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Moroccan Carrot Lentil Soup

Baked Curried Cauliflower

Lentil Mint Salad

Black Bean Hummus

Ginger Sesame Roasted Chickpeas

Apricot and Almond Buckwheat Pilaf

Moroccan Tajine

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