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Posts Tagged ‘gluten-free’


So, was it the sausage or the cheese that inspired you to open this post and get your mouth watering?

Quiche is one of my favorite dishes with it’s flakey and buttery crust and creamy egg filling. Oh and add cheese and game over! Nevertheless, quiche this indulgent often make me feel a bit lethargic. Hello, food coma! Why not omit the crust and make the filling a bit lighter but still flavorful?!

You’ll enjoy the health benefits of this quiche. The chicken sausage and eggs contain loads of protein. Not to mention, the spinach contains phytonutrients for anti-inflammatory and ant-cancer benefits. The vitamin K from spinach is essential for maintaining bone health. Did I mention the sharp cheddar is low fat?…Eat up!

Crustless Sausage and Cheese Quiche

Print Recipe

– 2 cups of fresh spinach
– 2 tsp extra virgin olive oil
– 2 chicken sausage links, halved and sliced into half moons
– 1/2 cup cubed low fat sharp cheddar or cheese(s) of your choice
– 2 large eggs
– 1 egg white
– 1 cup 1% or nonfat milk
– sea salt and pepper to taste

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray and set aside.

Add the olive oil and chicken sausage to a medium or large skillet over medium heat. Cook the sausage until browned. Remove from skillet and set aside. Using the juices from the chicken sausage and olive oil, add the fresh spinach and saute until wilted. This step should not take very long, probably about 2 minutes.

Place the wilted spinach in a colander. When the spinach has cooled, gently squeeze to remove excess moisture. Lay spinach in the bottom of the pie dish. Throw-in the cubed cheddar and sausage!

In a medium bowl, whisk together milk, 2 whole eggs, 1 egg white and sea salt and pepper to taste. Pour over the spinach, cheddar and sausage. Bake for 30 to 35 minutes.

Remove and place on a wire rack. Slice and enjoy!!

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Ok. You may be thinking…”Soup? I thought this was a baking blog?”

Well, it is! However, I used the oven to prep for the soup so I figured it deserved a post. Why not! Plus, I think you’ll like it. If you’re vegan, you’ll definitely like it! Just omit the sprinkle of parmesan at the end.

If you’re not vegan, you’ll certainly reap the benefits. Flavorful and good for you! Brussel sprouts contain cholesterol-lowering and anti-inflammatory benefits. Additionally, beans are naturally low in fat and contain a nice dose of fiber, protein and iron among other fab health benefits!

I was inspired by this recipe, but wanted to give it deeper flavor so I oven roasted the brussel sprouts and added 1 teaspoon of cumin. I LOVE cumin!

Oven Roasted Brussel Sprout Soup with White Beans

Inspired from this recipe

Print Recipe

– 1 lb Brussel sprouts

– 1 12 ounce can white beans

– 1 small white onion, chopped

– 2 cups low sodium vegetable broth

– 1 tsp ground cumin

– 2 tsp extra virgin olive oil

– sea salt and pepper to taste

Preheat the oven to 400 degrees.

Toss Brussel sprouts in 1 teaspoon of olive oil. Season with salt and pepper to taste. Roast in oven for about 30 to 35 mins. Remove from oven and allow to cool. Cut the oven-roasted sprouts in half or quarters.

In a large pot or dutch oven, brown onions in 1 teaspoon of olive oil. Add the Brussel sprouts to the onions, add beans, cumin and vegetable broth. Add salt and pepper to taste.

Cook until all the vegetables are cooked. Using an immersion blender, puree the soup inside the large pot. I like my soup a bit chunky with some beans and Brussel sprouts so I didn’t puree the entire soup. Use the immersion blender based on your preference.

Enjoy with a generous sprinkling of aged parmesan cheese!

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The smell of roasting vegetables lifts my heels off the floor. I immediately have warm thoughts, warm feelings and my anticipation for dinner rapidly increases. I love to roast all root vegetables with olive oil, salt and pepper…so simple and so good.

Brussel sprouts, although not a root vegetable, is also one of my favorite veggies to roast. The taste of oven roasted Brussel sprouts is heavenly. If it was 100 degrees out, I would probably still roast ’em!

It’s a win-win with these oven roasted Brussel sprouts. They taste amazing and the rosemary is the perfect compliment to the oven roasted flavor. Moreover, Brussel sprouts are packed with vitamin C, E and A. All of which offer antioxidant support. The vitamin K in Brussel sprouts offer anti-inflammatory benefits. More about the nutritional perks!

Oven Roasted Brussel Sprouts with Rosemary
Serves Two

Print Recipe

– 2 cups Brussel sprouts, halved
– 1 Tbls fresh rosemary, chopped
– 1 Tbls extra virgin olive oil
– sea salt and pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Combine all ingredients in a bowl and mix well. Lay Brussel sprouts on baking sheet. Bake for 20 to 25 minutes.

Remove from oven and enjoy!!

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Friends. I ached this past weekend. Sore throat, head and nose congestion all accompanied with a headache. Not fun! As I write this post, I am still feeling under the weather…

…not for long! I’ve made it a priority to drink this vitamin C-packed “cold buster” smoothie once a day! I used a food processor because my blender is broken. 🙂

I call it “easy” because it only contains three ingredients! Not including the dash of cinnamon on top. (1) frozen peaches, (2) orange and (3) non-fat Greek yogurt. The peaches are a great source of Vitamin C and especially oranges!! I know that Vitamin C won’t cure my cold but it will prevent it from getting worse. Thank you Vitamin C! Not only does the Greek yogurt thicken the smoothie but it gives me protein and energy I need to fight off this cold.

Is there a specific meal or beverage you make when you’re not feeling well?

Easy “Cold Buster” Smoothie
Serves 1

Print Recipe

– 1/2 cup frozen no-sugar-added peaches. Using frozen fruit helps thicken the smoothie without needing to add ice cream or ice.
– half an orange
– 1/4 cup nonfat or low fat Greek yogurt
– a dash of cinnamon

Place first three ingredients in a blender or food processor. Blend until smooth. Pour into your favorite glass and add a dash of cinnamon on top. Enjoy and goodbye cold!

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Pumpkin is the name of the game these days. Guaranteed most culinary, and various lifestyle magazines at the moment, promote a pumpkin related recipe or decoration idea…Pumpkin pancakes, pumpkin stew, etc…

If you saw my Pumpkin Pie Oatmeal post you’ll know that I L-O-V-E pumpkin! It’s incredibly tasty, versatile in recipes and good for you. For instance, it’s high in Vitamin C, dietary fiber, potassium and other great things.

I become a bit melancholy when canned pumpkin puree leaves the market shelves around January. This year is going to be different and naturally the troubleshooter in me is coming out. I’m going to make my own pumpkin puree, freeze some and stockpile! I win! Sayonara pumpkin withdrawals.

What do you enjoy but find yourself missing once it leaves the store shelves?

Homemade Pumpkin Puree

Print Recipe

– 1 pie pumpkin or sugar pumpkin.
Using a jack-o-lantern pumpkin will not yield the same results!

Preheat oven to 400 degrees.

Carve a hole in the top of the pumpkin and cut the pumpkin in half. Scrape-off the stringy fibers. If you like, save the pumpkin seeds for roasting later! Place the pumpkins flesh-side-down on a baking sheet.

Roast in the oven for 45 minutes. Remove and allow to the pumpkin to come to room temperature.

Scrape the flesh from each pumpkin half and place in a food processor or blender. Puree until smooth and creamy.

Enjoy! You’ve just made pumpkin puree. The difference in taste from canned versus homemade is outstanding. I am a homemade pumpkin puree devotee for life!

Store in an air-tight container in the refrigerator or freeze some in an air-tight container for later use.

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Don’t you just love the feeling of discovering something new and feeling like you can’t go on without having it?! I recently felt this burst of joy when I decided to try a new herbal tea.

My new tea obsession is Celestial Seasonings True Blueberry Herbal Tea. Ok, this is what I love about it…

It tastes like real blueberries
It smells like a warm blueberry muffin
It’s herbal and caffeine free
It’s perfect hot, on ice or as a GRANITA!

A granita is extremely similar to shaved ice or a snow cone except the ice is frozen with the flavor packed-in and not poured on-top in the finished product.

What I love about the granita I am sharing with you is that it’s low in sugar and super easy to make. Many recipes for granitas contain fruit juice in addition to sugar. These recipes are quite good, but the blueberry-flavored herbal tea I decided to use is the perfect dose of flavor…no blueberry fruit juice needed here!

Blueberry Herbal Tea and Honey Granita

Print Recipe

– 3 tea bags of Celestial Seasonings True Blueberry Herbal Tea or your favorite tea
– 4 cups of water
– 1/2 cup clover honey
– 1/2 cup water

Place the 3 tea bags into a medium to large beaker or large bowl. Bring the 4 cups of water to a boil. Pour the hot water over the tea bags and steep for 5 to 6 minutes. Remove tea bags.

Meanwhile, combine the 1/2 water and honey in a small sauce pan over medium to high heat. When it begins to boil, reduce to a simmer for about 5 minutes.

Pour the hot tea into a baking dish and then stir-in the honey and water mixture.

Place in the freezer. At the 2-hour mark, stir the mixture to become slushy. Continue freezing until the granita is frozen and stir every couple of hours to form slushy crystals. This should take at least 6 hours.

Enjoy this cooling and guilt-free treat!!

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Guess what…

I was a Brussels sprouts virgin until I was in my early twenties. Is that strange? Is that too much information? I figured since we’re all friends here, it was safe to openly admit my “first-time.” Well, my first-time was lovely. I really enjoy eating those round, green sprouts! In fact, I could maybe eat them everyday…grilled, sauteed, steamed, roasted or sliced for a salad!

Another reason I could eat brussels sprouts everyday is because the plant nutrients in Brussels sprouts help our body protect itself against cancer, in particular colon, bladder and liver cancer. How great is that? More information about the nutritional perks of Brussels sprouts.

It was warm this past weekend, so I decided to make a salad of Brussels sprouts, feta and a grilled peach! Heaven!

Brussels Sprouts Salad with Feta and a Grilled Peach

Print Recipe

– 6 to 8 Brussels sprouts, thinly sliced with a mandolin or knife
– 1 white or yellow peach, halved.
– 1 Tbls crumbled feta cheese
– 1 tsp extra virgin olive oil
– 1 tsp fresh squeezed lemon juice
– sea salt and pepper to taste

Spray a grill-pan with non-stick cooking spray and place over medium heat. Place each peach halve on the grill pan and grill until peach becomes softened. This should take about 5 to 6 minutes. Keep an eye on the peach to make sure it doesn’t burn.

In a medium bowl, toss the shaved Brussels sprouts with the olive oil, lemon juice and sea salt and pepper to taste.

Remove peach from the grill pan and slice. Add to the Brussels sprouts and sprinkle the salad with feta.

Enjoy it’s crispy, leafy and sweet flavors!

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