Gluten Free Pasta with Lime Pesto Sauce

In the mood for pasta? My family and I are not gluten sensitive, however, we do enjoy the great taste of rice pasta from Delallo brands. Unlike others, this brand stays nice and firm when cooked al dente and pairs wonderfully with my easy pesto sauce.
You will love this dish. Creamy, decadent, and comforting but still healthy and without the dairy. Feel free to add chicken, fish, tempeh, etc., if desired.

Shopping List:

1 Box of gluten free rice pasta (or any pasta you like)
½ Cup of pine nuts
1 Cup of fresh parsley
½ Cup of fresh basil
¼ Cup of mint
2 Big garlic cloves, roughly chopped
The juice of 1 medium lime
½ Teaspoon of Dijon
¼ Cup of good virgin olive oil
½ Teaspoon of salt
2 tablespoons of vegetable stock or water

Cooking Method:

1. Cook pasta according to package.
2. In a blender or food processor (preferred), add all ingredients except pasta.
3. Pulse for 30 seconds, then stop and scrap the sides. Pulse again until desired smoothness.
4. Pour pesto sauce in a big bowl or pan.
5. Drain cooked pasta and add to the sauce.
6. With tongs, gently toss the hot pasta with the sauce.
Serve immediately.

Kitchen Notes:

– Feel free to add parmesan cheese on top or can add a few sprinkles in the sauce before blending.
– You do not have to use gluten free pasta. Use whatever type of pasta you like.
– You can use all parsley or all basil herbs. Do not use all mint, it will overpower the dish. You can also leave the mint out.

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Ginger Garlic Sesame Turkey Meatballs

This dish is for those in your life that still enjoys turkey and chicken as part of their diet. Just make sure the turkey or chicken is organic. It makes a difference. These meatballs are garlicky, sweet and looks beautiful on a plate. Enjoy!

 

Shopping List:
1 package of ground turkey
¼ cup onion, chopped fine
2 cloves of garlic, minced, divided
1 tablespoon of good quality BBQ sauce (this adds moisture)
1 Tablespoon of fresh thyme leaves or parsley, chopped
1 Tablespoon of fresh basil, chopped
2 shakes of onion powder (NOT onion salt)
2 shakes of dry Italian seasoning
1/8 teaspoon of salt & pepper
¼ cup of good quality parmesan cheese (regular or dairy free)
1/3 cup of soy glaze (preferably organic)
Small knob of fresh ginger (chopped)
Splash of veggie stock or water
2 teaspoons of sesame seeds

Method:
1. Heat oven turn 375. Line a big baking sheet with parchment or foil and spray with oil. Set aside.
2. In a big bowl mix the ground turkey, onion, ½ the garlic, BBQ sauce, s & p, cheese, ½ of the chopped basil, ½ of the thyme or parsley, onion powder, Italian seasoning, and teaspoon of water. Gently mix until well incorporated.
3. Roll mixture into meatballs, in the size you desire.
4. Place meatballs on lined baking sheet and spray the top. Place in oven.
5. Bake for 20 minutes or until done.
6. Meanwhile, make the sauce. In a medium to large sauté pan add the soy glaze with the splash of veggie stock or a teaspoon of water, and heat on medium.
7. Add ginger and remaining garlic. Let bubble, then turn down heat to low, add ½ the sesame seeds (saving other ½ for the top of the meatballs).
8. Once done, remove meatballs from oven and with tongs put in sauce. Take a spoon and glaze the meatballs with the sauce.
9. Sprinkle the remaining sesame seeds over all the meatballs.
10. Serve hot or at room temperature.

Kitchen Notes:
1. Feel free to use good quality ground beef if you prefer beef over turkey.
2. If you do not have fresh herbs, feel free to use dry, just reduce to ¼ amount, so not to overpower the dish.
3. If you do not jive on soy glaze, feel free to use soy sauce (or Tamari) with a teaspoon of quality honey. Or use a different flavor profile, by using the BBQ sauce as the meatball sauce (do it the same way as in steps 6 and 7). It’s delicious!

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Easy Herb Black Lentil Soup

Comforting, warm, healthy, and oh so good. This Lentil soup looks intimidating to make but trust me, you’ll be curling up on the couch or on the back porch in less than 30 minutes. It’s that easy.

Shopping List:
½ cup of black lentils. It comes in a bag or the bulk section in Whole Foods. Feel free to soak the lentils first, but because they are so tiny, I personally don’t bother.
1 tablespoon of olive oil
1 small onion, chopped
2 garlic cloves, minced
4 to 5 bay leaves
Juice of 1/2 lime
7 sprigs of fresh thymes leaves
1 teaspoon of anise seeds (it’s the seed from star anise). This gives great flavor and helps reduce bloating and aides in digestion.
1 box of vegetable stock or broth
2 teaspoons of cornstarch or arrow root (mix cornstarch or arrow root with a tablspoon water to make a slurry, before adding to soup)
½ teaspoon of salt and pepper to taste
½ teaspoon of red pepper flakes (optional)

Method:
1. In a large pot heat olive oil on medium and add onions. Let onions sweat as it becomes translucent to golden brown. About 10 mins.
2. Add the garlic, anise seeds, bay leaves, thyme sprigs, red pepper flakes, lentils (should be rinsed and drained), and stock.
3. Give a big gentle stir and let it come to a bubble. Turn to medium low and let simmer until lentils are tender but not mushy.
4. Add lime juice, salt and pepper.
5. Add your cornstarch slurry and give another stir. The consistency of the soup should become just a bit thicker.
6. Let simmer 5 more minutes on low.
7. Taste and adjust seasoning.
8. Remove bay leaves and thyme stems before serving.

Kitchen Notes:
1. Feel free to use red or green lentils.
2. Soak all lentils in a bowl covered with water from 5 hours to overnight.
3. Soaking beans/lentils allow shorter cooking time. If you do not or forget to soak the lentils, you can still go ahead and make the soup, it will just take longer for the lentils to get tender.
4. Finish this wonderful soup with a piece of garlic bread and a spinach salad. Enjoy

Salmon Noodle Bowl – Gluten Free

Let’s start the year with a simple, comforting but healthy noodle dish. It’s so delicious (spicy and sweet) and versatile, for you can sub out the salmon for extra veggies (to make it vegan) or add tofu (my favorite way to make it) chicken or beef strips for your extra protein.

Shopping list:

1 package of gluten free noodles (I use rice pad Thai noodles or you can use spaghetti)

4 to 6 ounce of center cut salmon filet

1 cup of thinly chopped fennel

1 big glove of garlic, minced

1/2 teaspoon of chili powder

1/4 cup of sweet red chili sauce

1 heaping tablespoon of ground fresh chili paste (more if you like it spicy, less not so spicy)

1/4 cup fresh parsley

Method:

  1. Set oven to 375. Heat a small to medium pan on stove to medium high with a teaspoon of avocado oil.
  2. Season the salmon with one dash of salt, pepper, and the chili powder and place in heated pan (skin down).
  3. Cook salmon on stove for 5 minutes until skin starts to crisp up then carefully transfer to oven for 10 mins.
  4. While salmon is roasting in oven, in a big sauté pan add a drizzle of avocado oil and fennel.
  5. Sauté fennel on med for  3 mins, add garlic, sauté another 3 mins, then add sweet red chili sauce and chili paste. Turn heat to low and let simmer. Remove salmon from oven and let rest.
  6. Meanwhile, cook noodles (check after 5 mins). Do not over cook, it will get mushy.
  7. Remove noodle with tongs and place directly into chili sauce. Gently toss everything together.
  8. Add more sweet chili sauce if needed and divide into serving bowls.
  9. Cut salmon into chunks and place on top of noodles and fennel and finish with parsley. Eat immediately!

Fish Tacos

My version of the fish taco is so good.  The fish is baked not deep fried.

Serves: 2

Shopping List

2 Large pieces of cod, flounder, tilapia, or any white fish cut into long pieces. 

1 Cup of panko breadcrumbs

2 Eggs beaten

½ Teaspoon of salt and pepper

Pinch of red pepper flakes (optional)

2 Tablespoons of parsley or cilantro

½ Lime, squeezed

Cooking spray

4 tortillas

1 Bag of broccoli cabbage slaw

1 Avocado, peeled and mashed

Cooking Utensils

Small bowl

Wire Rack over Baking sheet and 2 shallow dishes for dredging

Cooking Method

Preheat oven to 375 degrees.

In a bowl mash avocado with a fork; add a pinch of sea salt and a generous squeeze of lime.  Mix then set aside.  

Place a wire rack over a baking sheet and spray with nonstick cooking spray.

Place egg and panko in 2 separate shallow dishes; add salt and pepper.

Add red pepper flakes and parsley or cilantro to panko.

Dredge fish in egg then panko – placed on sprayed wire rack.

Spray top of fish with nonstick cooking spray and bake for 17 to 20 minutes until golden. 

Wrap tortillas in aluminum foil and place in oven to warm

Remove fish and tortillas from oven promptly

Spread avocado mash on warm tortilla; then top with fish and broccoli cabbage slaw.  Squeeze lime over slaw and a sprinkle of sea salt (optional)

Garlicky Shrimp with Roasted Tomatoes

This is a remix of my friend Sasha’s shrimp and grits.  Instead of grits this is paired with heart healthy tomatoes, olive oil, herbs, and lots of garlic. 

Serves 2

Shopping List

 Medium to large shrimp (about 5 to 6 for each person)

2 cups of cherry tomatoes cut in half

3 Garlic gloves

2 Teaspoons of extra virgin olive oil

Generous sprinkle of chili powder

Squeeze of 1/2 a lime

1 Teaspoon of cilantro and basil, chopped 

½ Teaspoon of dry oregano

Dash of salt and pepper

Splash of white wine

Cooking utensils

Large skillet and baking sheet

Bowl for marinating

Cooking Method

Pre heat oven to 375 degrees.

Start by marinating the shrimp.  In a bowl or baggie place shrimp, garlic, 1 tablespoon of olive oil, chili pepper, lime, and oregano. Gentle toss together, then place in refrigerator for 15 minutes.

While shrimp is marinating, place tomatoes on baking sheet and drizzle with 1 teaspoon of olive oil, pinch of salt and pepper – toss together.

Place in oven to roast for 12 to 15 minutes (just until tender, not mushy).

Take shrimp from fridge and let sit to remove the chill.  Meanwhile, heat up a drizzle of the olive oil (just a drizzle for the shrimp already has oil from marinate)– medium heat. 

Pour the shrimp and marinate into heated pan and cook shrimp just until pink (don’t overcook, it will make the shrimp tough).  Reduce heat to low.

Remove tomatoes from oven and add to the garlic shrimp along with a splash of wine.  Wait 30 seconds then plate and top with basil and cilantro.