Fresh Herb Garden Pasta Salad

This is a salad I start making almost every summer about this time. The fresh herbs and produce you can find at the farmer's market is a part the inspiration- not to mention an easy dish to pass at a gathering, pack up for a picnic, and serve from the fridge when it's super hot and sweaty.

It's not overly difficult and you can switch out different veggies for what you got available. It is a great "detox" summer meal because of the fresh herbs and veggies and with the GF pasta it is a great allergy-free option as well. Also, it can easily be vegan- but if you want to add some parmesean or motzarella cheese it would be that much more fabulous too. I have also added organic chicken sausages and those not only had flavor but added protein too. So it can be made a few ways, but if you make it the fresh herbs in the dressing is what makes the difference in my opinion. The dressing is super fresh, green and wonderful!

Hope you give this super easy and fabulous summer salad a try!
Much love and light to you xoxo

Fresh Herb Garden Pasta Salad Recipe
{gluten, dairy, egg, nut, seed and sugar-free}

1 cup of cherry tomatoes halved
1 cup of chopped sweet bell peppers
1 cup of sliced and quartered cucumbers
1/2 cup of thinly sliced and cubed radishes
1/4-1/3 cup of thinkly sliced and chunked red onion

1 12 ounce package of GF pasta (my favs include brown rice, or a rice and quinoa mix option. I avoid the GF pastas with corn because of digestion issues and they get too mushyin my opinion)

Herb Pesto Dressing Recipe
1 cup of fresh parsley
1 cup of fresh cilantro
(if you got other fresh herbs growing I sometimes add a handful of fresh basil, chives, oregano or thyme too...)
1/3 cup of quality California olive oil
1/3 cup of fresh squeezed lemon juice
lemon zest from squeezed lemon
1-2 ts. of dried italian herb blend
1 ts. of dried garlic
pinch of dried onion
big pinch sea salt and black pepper
optional: add in a drizzle of honey or maple syrup before blending

Blend all of the above in a high powered blender to emosify and be a creamy green dressing. I sometimes double or triple this recipe above and make it available in the fridge to marinate meat, pour over salads and just have available to flavor rice, quinoa, or whatever other summer salad you got going. It's an added treat to just about anything savory!

Cook your GF pasta in boiling water and drain when it is AL DENTE! Then rise with a little cool water and pour into a large bowl with all the added veggies (and sausage if you are adding that) and then mix well together with the dressing and viola you got yourself a salad! If you are adding any cheeses or extra chopped herbs do that after it is all mixed well. Serve warm, or chilled, or however you damn please ;)

Hope you are well and enjoying the season of summer! Much love xoxo

Butternut Squash Mac and Cheese

So for those of you that have noticed....it's been awhile since a recipe. Six months to be exact. And because of lots of friendly nudging and bugging I decided it was about time to get back into posting recipes. A lot has happened sine I last posted. Let's see...I missed the whole summer on the blog. I passed 1,000 likes on my Hope for Healing Facebook Page. (That's just crazy to me!!!) Then, oh yeah, I had a beautiful baby girl and she is just gorgeous and perfect in every way. An angel baby. Yes, a miracle in more ways than one, and has left me enjoying every second of her new born world. I had bit of a traumatic birth and have needed the time to recover and spend no time thinking about recipes and blogging and only about healing and figuring out life as a new mommy again. I won't get into details about my birth story, but I am grateful to be alive. And I'm not being dramatic. 

And I am reminded of the birth of this blog as well...trying to spread a little more HOPE for the HEALING journey towards health and life after going gluten-free (or whatever health and healing journey you are on!) So I decided to pick up my pen and apron again... I may a bit slower to post with two little ones, and there may be less small talk and just recipes, but I'm pretty sure that's what keeps you coming back for more anyways ;)

We have been eating lots of simple meals and old favorites of late. Lots of my go-to meals and trying to get my 3 year old to eat anything fresh. We have been eating lots of fresh foods from our backyard and local farmer's market. There is no food better than the one's from your backyard. Fresh, ripe and perfectly delicious. And now here we are fully into the fall season with gorgeous squash and pumpkin to add to everything. Including a vegan mac and cheese to make it fall-licious!

Here is a simple fall favorite that I have been making at my house for a while now, but haven't posted for some weird reason. And as we have had it a few times already this fall, I thought it would be a good easy recipe to post after such a long leave of absence. And, my favorite comfort food for sure would be mac and cheese. No questions asked. It was my favorite food as a child. My quick answer to the 'favorite food' question and now as an adult it has only morphed into something creamier, more nutritious and with no actual cheese!

Butternut Squash Mac and Cheese Recipe

(gluten, dairy and nut-free)

1 medium yellow sweet onion

3 finely minced cloves of garlic

2-3 TB of olive oil, ghee, or even leftover bacon grease to add extra flavor

2 TB of white rice flour (or tapioca or arrowroot flour work just as well)

2 cups of non-dairy milk (I like to use So Delicious coconut milk beverage here)

1 ts. of sea salt

1/2 ts. of fresh ground black pepper

1 ts. of ground paprika

1/2 ts. of ground tumeric

1 ts. of Italian seasoning blend or just ad a dash of dried rosemary, oregano and basil

1/3 cup of nutritional yeast

optional: 1- 1 1/2 cups of Daiya shreds 'cheddar flavor' cheese

2 cups of butternut squash puree 

(make ahead of time by blending a medium baked butternut squash with a splash of water)

2-3 cups of fresh pure water

1 16 ounce package of elbow rice noodles. I only use Tinkyada brown rice elbow noodles here. 

Fresh chopped parsley to serve.

In a large pot or dutch oven (10-12 quart), saute the chopped onion and garlic until translucent and soft. Then sprinkle in the flour and make a little bit of a rue substance, then add the milk and wisk fast to blend in the flour and milk with the onions and garlic. You should get a thickened cream-looking sauce. Then add the seasonings, nutritional yeast and dairy-free cheese. Let the sauce come to a boil and then  add in the creamy butternut squash puree, water and dry pasta noodles. You are going to cook the noodles in the sauce. To do this, you need to turn the heat to medium and stir CONSTANTLY to make sure the noodles don't stick and to ensure a creamy mac and cheese. It should take 12-15 minutes until the noodles are cooked and you will notice they start to plump and add thickness to the sauce. It's a marriage of dry and wet and ends in a creamy goodness. I said to add 2-3 cups of water because depending on how thick your butternut squash puree is you may need a little more water or "wet" to get the noodles to soften properly. When the noodles have taken over the sauce. It is finished. Take off the heat completely and let sit for 10-15 minutes to soak together and cool off. Then ready to serve! Serve with a big sprinkle of fresh parsley or other favorite fresh herb blend. 

You can also pour into a 9x13 pan, top with your favorite GF bread crumbs and olive oil, and then save or freeze to bake in the oven for a later date. Serve big boy slices after warmed in the oven for 30 minutes with a sprinkle of fresh parsley.

Happy Fall and Enjoy!

Garden Fresh Sesame Noodles

I'm finally back with a great recipe for this time of year... I have made this dish half a dozen times in the last month and it is because it is so easy and fresh and a great use for all the fresh veggies you are gathering from your backyard garden or farmer's markets. Besides this dish being quick, it has become one of my husband's favorites and a sneaky way to get the whole family to eat a nice variety of veggies.

In the late summer, it is nice to have a go-to dish that you can gather most of the ingredients in the back yard or from a local garden stand. Last week I was running around most of the day making stops at stores and even a quick trip to a park for my son to let out some energy. And, then before you know it is 5:15pm and my husband calls to say he's on his way home from work. Ah! How did it get to 5 already?! And, the question of the hour..."what to make for dinner???" It would have to be something that will not cause more stress to a busy day. And that is exactly where this dish comes into action. It is easy to find a few things to chop up from the garden, throw in some wonderful Asian flair and comforting brown rice pasta and viola, dinner in 30 minutes or less!

I am not the first to say that this year's garden was a bit of a disappointment with all the weird weather conditions, lack of rain and excess bugs. The soil just seems tired this year. But regardless, there still has been a bounty, even if there is not an overflow to freeze or can. In some ways, you can't feel guilty for not canning peaches and tomatoes this year because in many places (especially here in Michigan) the weather circumstances have made it difficult. My beans have been producing a ton in the past few weeks, and I couldn't be happier because they are one of my fav's fresh from the vine. Plus, one of my zucchini plants has been a trooper and has produced well over a dozen zucchini and I am thinking we still may get a few more before the season is done. Peppers are just about to pop, I have been having an occasional one here and there, but by next week I think I will have them coming out my ears. I guess that will be one I can freeze for later soups, chilli's and stews this winter. After talking with other gardening friends, it is easy to see that this season hasn't been the greatest, but we are still finding joys and lessons from the earth this year regardless. And this dish will have you sharing in the harvest with it's vegetable variety. All of the veggies and herbs came from my back yard minus the garlic, onion, ginger and carrots. Next year I think I will try and plant those (maybe not ginger though-wrong climate) just to see if I can make this one pretty much from backyard to table. So good!

Fresh Garden Sesame Noodles Recipe 
(gluten, dairy, nut and sugar-free)

1 package of 16 ounce brown rice pasta (I use Tinyada's spirals fusilli, or spaghetti)

3-4 cloves of finely minced garlic
1 TB of finely minced ginger root
2-3 TB of olive oil
1 TB of toasted sesame oil

1 cup (2-3 stalks) of sliced celery
1 medium zucchini sliced and halved
1 large chopped bell pepper (or 2-3 smaller sweet red peppers)
1 heaping cup of finely sliced green beans
2 cups of shredded carrots
large handful of finely chopped fresh basil
large handful of finely chopped fresh cilantro

2-3 TB of wheat-free low-sodium tamari sauce
1-2 TB of rice vinegar
1 ts. of ume plum vinegar
2 TB sesame seed butter (tahini)
2 TB of natural sunflower seed butter
1/3-1/2 cup of water or vegetable broth to thin the sauce
dash of sea salt
dash of black pepper
dash of cayenne powder

First, if you want to chop all of your washed veggies that might be the best way to assemble. Cut zucchini into chucks or half circles, slice the green beans into almost pea sized pieces and roughly chop the bell pepper. I like my celery chopped big and thick as well, but you can chop it thin and make it unseen as well. Then grate 2-3 large carrots to get about 2 cups of shredded carrots, and finely chop a handful of cilantro and basil as well. Grate or mine your ginger root and garlic and then you are ready to start the cooking. Boil a large pot of water for your 16 ounces of pasta and when the pasta starts cooking you can start sauteing your veggies.

Start with pouring the olive and sesame oil in a large saute pan or wok. Then toss in the garlic and ginger first and let saute for at least 2 minutes alone on medium heat, then throw in the celery and peppers, cook down for a minutes and then add the green beans and zucchini. There is really no order to the veggies- just make sure you try and let a few cook down before adding the rest so that they are not all trying to cook at the same time. Cook for another 2-4 minutes until all of the veggies are getting soft and translucent. Then add the tamari sauce and the rest of the liquid ingredients. Add a dash of salt and pepper. Even though there is a lot of sodium in the tamari and vinegar, you still want a touch of the sea salt to bring out the flavors as well. Then lastly add the carrots and herbs and turn down the heat, Let simmer and bubble and make sure to also watch the bottom of the pan to not have any burning. Stir consistently with a nice large spoon or spatula.

Then about this time the noodles should be al dente (about 10-12 minutes of boiling). Then drain the noodles and pour the al dente noodles into the vegetable sauce. Stir well and let sit off of heat for 5-10 minutes for the noodles to soak up the sauce. Then you are ready to serve hot and fresh. Serve with a topping of more fresh herbs or some fresh grated carrot. It looks more pretty that way, but to be honest it is so yummy you will not care too much how it looks and will be thinking about seconds before you finish firsts. 

This dish has everything you want in a late summer meal. It's creamy, tangy, fresh and crunchy, savory and sweet, and not to mention super budget friendly as well. You can add some added protein with some grilled chicken, salmon or keep it vegan with some tossed garbanzo beans or other favorite legume. It is nut-free and you wouldn't know it. It is perfect for the peanut lover that cannot have nuts anymore. And, really, the bottom line is that it's addicting. 

This recipe will serve between 6-8 people, and can be easily stored for leftovers or even a cold pasta salad. I have done both of those options over the past month and it still tastes great!

I hope you are finding yummy recipes to make with all your garden and farmer's market goodies. 

Much love as always!

Stephanie

Butternut Squash Cream Pasta Sauce (vegan)

FYI: I posted this recipe 2 years ago, but I made some changes to the post and thought I better re-post it to make it's comeback special... besides... this recipe is a must with all the butternut squash and fresh herbs you have laying around. You.Must.Make.Now!

Fall is best known by it's smells and flavors. Apple cider brewing, pots of applesauce simmering, and not to mention pumpkins and squash finding room in the baskets and random floor space in my kitchen. It must be fall. Most people I know in Michigan enjoy fall and claim it to be the best season of the year. The leaves are changing and the cool morning air smells of their falling. I do enjoy this season, but it feels like there is not enough time in the day all of a sudden. I am used to the sun setting around 9pm, and now it's just after 7pm. Which doesn't help because there is so much work this time of year to prepare for winter. I am trying to can and store mounds of apples, pears and whatever fresh and ready to be frozen vegetable I can find. Yes, it is a busy time. So busy that I haven't been doing a lot of cooking, just a lot of canning and winterizing.

Except, for squash pasta. It was time. Time to bake some butternut squash and pour it's creamy luscious flavor over some traditional gluten-free spaghetti. How I love this meal! So, this is the beginning of many more days to enjoy the great taste of sweet and hearty squash.

Butternut Squash Pasta Recipe (vegan)

4 cups of pealed, cubed and baked till soft butternut squash (or butternut squash puree works too) This is about 1 large butternut squash or 2 small.

1 can of pure coconut milk- full fat for the most flavor, nutrients and creaminess

2 cups of vegetable broth/stock

1 medium yellow onion

4 garlic cloves minced

2-3 TB of olive oil (or ghee) for sauteing

1/2 cup of fresh diced sage leaves

Fresh finely chopped thyme, parsley and oregano (about a TB of each or more if you like)

(if you must, use dried herbs work fine, just cut the amounts in half)

1 ts. freshly ground black pepper

1 ts. sea salt

***Optional additions: You can add steamed broccoli, green beans, mushrooms, or carrots to this dish. The added greens or veggies smothered with the sauce is also divine!***

First of all, you will need to cut the butternut squash in half and spoon out the inside seeds and guts. Put on a baking sheet and bake on 350 for about 60-90 minutes. Or until it is soft to slice through with a knife. Let it cool and then peal off the skin.

Second, in a large blender or food processor blend 4 cups of baked butternut squash (or butternut puree) with the coconut milk and broth. Blend until smooth and you may have to do this in 2 batches if you have a small blender.

Then in a large soup pot, saute the onion and garlic in the olive oil or ghee for a few minutes. Then add the blended squash and coconut milk mixture with the broth and the rest of the fresh herbs. Cook for about 15-20 minutes until the color of the sauce has taken a bright orange-yellow color (depending on the color of your original squash). You do not have to cook too long, basically just getting it hot enough to eat and letting the herbs blend well.

Then to serve, pour over a bed of your favorite gluten-free pasta (mine of course is Tinkyada) top with some pine nuts or roasted pumpkin seeds, freshly cut herbs, or even diced apple if you really want to add some more fall flavor. It is so great and creamy you will think you will be eating dairy cream, but no... just the delicious flavor of the squash. If you are one of those people that cannot stand veggies, or you can't imagine how squash sauce would even taste good on pasta... I dare you to try it.

It is so good I share it with friends and they always ask...."What is this?!?" and I tell them, and they are surprised because they never knew they could like squash so much.

And because I love squash so much, just look HERE for more squash recipes. I have more than I thought. Chili, quinoa salad, and more. All favorites this time of year!

So enjoy friends and happy eating to you!

Peas + Salmon Pasta Salad

I got some fresh shelling peas at the farmer's market this weekend. My almost 9 month old son thinks it's great to smoosh them with his fingers, roll them around in his mouth and throw them from his highchair. And I think that fresh peas taste fabulous with pasta salad and salmon. So, why not whip up a salmon, pea, pasta salad and call it fresh and summery. That is just what this recipe is, a crowd pleaser for mature tastes. Also, this recipe is a great way to start using some of those beautiful and tasty fresh herbs. I have an herb garden and love to prune and pick some daily to use in recipes. I just love how fresh herbs will flavor and nourish all in the same bite. Plus, when cooking gluten and dairy-free you sometimes just need a little something to put some shine and hollar into your dish.

Some people are curious in how to use fresh herbs. Well, let's just say that parsley, basil and cilantro make anything fresh taste even fresher. So experiment with fresh herbs, you really can't go that wrong. You will learn what pairs well with what, and if not.... search around on the internet for a while and I bet you could come up with some yummy fresh herb recipes to try.

In the meantime, I will be shelling my peas to enjoy. They are so cute and sweet. Hm... my favorite way to eat them is out of the pod, but also they taste best and are "cooked" by steaming. Just steam them (or you could boil) for just a few minutes until them become bright green, and then you know they are cooked enough. Something incredible about the pea is that they are packed with protein. A cup of peas has around 5 grams of protein...which is a nice amount for any small green thing. So, if you haven't shelled your own peas before, I suggest you find a local farmer (maybe at a local farmer's market?) and buy some of these sweet thing from them. Try something new. It's fun and its a lot more interesting than buying peas in a can or bag. I can promise you that. ***There are also snow peas and sweet peas that you can buy that can be eaten in the pods they come in and are a bit different than shelling peas.***

And, here I am going on and on about peas. But this salad also contains the great protein source of salmon. I used 2- 6 ounce cans of wild caught (skinless and boneless) salmon in this dish. But you could also use a fresh 10-12 ounce cooked salmon steak. Salmon is one of my favorite proteins because it contains so much rich flavor, and also a great amount of omega 3 fatty acids....which I know my body could use more of being a nursing momma. This salad will keep you moving and does not disappoint! So it seems like I should get to this recipe already and stop blabbing about herbs, peas and salmon. You gotta love fresh food!

Peas+Salmon Pasta Salad Recipe

1 cup of lightly steamed green peas

*may be called sweet peas, but make sure if you buy peas in pods that they are shelling peas

1 cup of finely diced celery

1 cup of finely diced scallions or green onion (also found fresh at market this week)

1/2 cup of chopped fresh parsley (or sub some cilantro as well)

*fresh oregano, basil and thyme could also be added for a touch more flavor

2 TB of fresh squeezed lemon juice

2 TB of extra virgin olive oil

1/2 cup of organic mayonnaise (or non-egg option of veganaise)

1 TB of curry powder

enough sea salt and pepper to taste

Mix in a large mixing bowl the above green things, seasonings and "salad dressing" together. Mix well and then add the salmon...

2- 6 ounce cans of wild caught salmon (boneless and skinless is less hassle).

*Or use the cooked salmon meat from a 10-12 ounce salmon steak.

Make sure you mix well, and then add the already cooked 16 ounces of gluten-free pasta. It can still be warm from boiling, and in fact the warm pasta will help absorb the flavors as it cools together.

16 ounces of cooked al dente brown rice gluten-free pasta (my favorite is tinkyada pasta)

*I used shells for this salad, but any of the pasta shapes could do.

Add in the pasta and then still all together. Mix well and make sure not to allow pasta breakdown (that means you cooked it too long!) Mix well, and then add fresh herbs and lemon on top to serve. Viola- dinner, or lunch is served!

Some Notes:

*I find this recipe very simple and satisfying. Lots of protein, and easily packed up and brought to cookouts, picnics or in the fridge for lunch for a few days.

*Also, if you are avoiding mayonnaise for any reason, you can omit it, and just add 1/4 cup of olive oil and more lemon juice. It will be less "creamy" but you will still enjoy all of the same flavors.

*I find this salad to be a one-dish meal. Very satisfying. Yet, if you wanted to spoon some over fresh lettuce or greens, that would just be perfect. No need for bread or any more starch...just add some fresh lettuce.

I have throughly enjoyed this fresh pasta and salmon combo, along with using fresh herbs. It is a perfect summer salad in my opinion and I hope if you like salmon you give this simple recipe a try.

Enjoy and much love to you today!

Garlic Lemon Asparagus Spaghetti (vegan)

I made it to the farmer's market this weekend and was excited to see the first of spring's bounty. Asparagus and rhubarb are my favorites in May! So, of course I bought enough to enjoy for the next week, and decided on a making a little 'rachael ray' style pasta dish with my fresh ingredients.

All of the main ingredients to this dish are so good for you this time of year. Because as your body cleanses from the winter month's buildup and gets ready for the warmth and sun of summer, you need a good detox kick. Here is my ingredient list with a few notes on why this foods are so good for you:

Garlic: Once known as the wonder-drug because of it's healing properties to help with the common cold and sicknesses. It helps build up your immune system with it's high antioxidant qualities and also kicks the butt of free radicals in your body. So, in the fight for better health, you want garlic on your side for sure!

Lemon: Is a high-alkaline nutrient that will cleanse your cells so that you can contain more oxygen in your cells and body as a whole. It is anti-cancer fighting because it allows your cells to stop bad cell division which leads to more free-radicals and cancer cells in the body. Lemon will help balance your digestive tract and bring more light to your life. I mean just look at them, it's like sunshine gave birth to a citrus fruit :) So bright and cheery!

Asparagus: Packed full of folate, vitamins and even calcium. It's antioxidant and phytonutrient components will help against inflammation that could cause a defect in motor skills and in your cells. It is said to help in digestive ailments because of it's ability to clean and build up your body to reduce the risks of heart disease, bad cholesterol and cancer. Pretty much if you are looking for a solid vegetable to add to your diet, especially in spring, you need to get some asparagus...oh how convenient that it is in season, eh! P.S. Isn't it pretty too!!! :)

Kale: Kale is said to be one of the healthiest vegetables available. So, it is a #1 pick for detoxing and cleansing the body. Most recommend slightly cooking, steaming or sauteing it to get the most health benefits out of it. This is because it allows the fiber-related content to bind with the bile in your body- which allows it to secrete the bad cells and cholesterol from building up. So basically this cruciferous veggie will find the yucky in your body and carry it on out. So Kale is your detox best friend. Did I mention- a ginormous amount of vitamins and antioxidants as well.... pure goodness.

Parsley: This herb is said to be the world's most famous herb and garnish, but it is so much more powerful that even that. It contains vital flavinoids and oils that can neutralize carcinogens and can actually stop the growth of tumors. Therefore, is a HUGE cancer and free radical fighter. And in some places is in the world is considered a super-food that is more medicinal than garnish. Fresh parsley is always best and contains the highest quantity of vitamins.

Brown Rice: Brown rice is a staple, not only to the gluten free diet, but really to the world. In some parts of the world, languages translate "to eat" as "to eat rice"... it really is that popular. Not to mention, full of whole grain goodness and high levels of magnesium and iron to strengthen and balance your body. Don't waste yourself on white rice ever again- eat brown rice to gain the true benefits of this powerful and helpful grain.

So, If I have not convinced you already from some of the great detox-rockstar ingredients in this dish, let me just say that this dish is simply beautiful. Beautiful to the eyes and nose. Just look at that pretty asparagus and kale. But then the aroma of lemon, garlic and parsley will have you either crying or drooling. And, with the simplicity of mixing vegetables, garlic and lemon and pasta is so pure and simple that it will have you feeling like a real gourmet chef. So, let's get to the recipe, shall we?

Garlic Lemon Asparagus Spaghetti (vegan):

1 pound of freshly snapped asparagus

8 ounces (about 2 cups) of chopped raw kale (curly or lactino both work)

3-4 grated, diced or minced garlic cloves

1 organic lemon (use for juice and zest)

1/4- 1/3 cup of extra virgin olive oil

sea salt and black pepper to taste

1 cup of fresh chopped parsley

1 12 or 16 ounce of brown rice pasta (Tinkyada GF pasta is my FAVORITE)

To get the best flavor and freshness out of this dish here is the process I followed to make this great recipe:

1.) Soak, wash and slice your asparagus into little saucer-circles. About 1/2 inch thick is best. Then steam or boil the little asparagus pieces for about 5 minutes until they are soft and bright green. Then drain and set aside ready to add to the following saute...

2.)Start boiling water for your pasta. Then start sauteing the grated fresh garlic in the olive oil in a large saute pan. Just cook the garlic enough to start smelling it and do not burn. Then put in the finely chopped fresh kale (about 2 cups) and then you will have the oil, garlic and kale cooking. Zest one lemon and save the zest for the end, and then add the juice of one lemon to the sauteing garlic and kale.

3.) Then add your spaghetti pasta (or other pasta shapes work too) to the boiling water, and let cook until al dente- ready for eating. Then in the meantime, add the steamed asparagus pieces to the sauteing kale and garlic. Let cook for 1-2 more minutes, but you should end up with a kale, asparagus, garlic, lemon sauce that is covered with olive oil. Set aside until pasta is done.

4.) When pasta is cooked, either add to the large saute pan of veggies and oil, or get a big serving fish to add the pasta and veggies together and stir. Stir the veggies and pasta together to get a good blend of the asparagus and kale throughout the pasta. Make sure you drizzle a little extra olive oil if you need it to finish it off, and top with fresh parsley and the lemon zest.

5.) The lemon and parsley will add the final touches of flavor, if you need to add some sea salt and black pepper to your taste, then go for it, and if you eat dairy or are not on a detox, then I bet some parmesan or goat cheese would be a great topping as well.

6.) Serve warm and fresh. A side salad could be a nice touch, but really this dish will speak for itself with a balance of flavors and veggies and grain. It is a great one-plate dish. If you have leftovers I suggest you either eat them warmed or even pour some hot marinara sauce over the cold noodles to have better tasting leftovers (sometimes the cold brown rice noodles are not so great the second day) But the hot sauce will soak into the noodles and you may have better results.

7.) Now, lastly, ENJOY! This could be a great detox meal and is just perfect this time of year because you can get the best fresh asparagus around (especially if you live in Michigan) and the fresh, clean taste is just something I know your body is craving!

Well, friends, I hope you enjoy this simple dish. And enjoy this spring season. It is so amazing to plant a garden and also to start to get fresh local produce again. That alone must bring special goodness to any spring detox...maybe there is hidden vitamins in that too. :)

Many blessings, and much love to you today! Happy Monday!

Coconut Squash Curry (vegan)

I recently remembered a curry recipe my mom used to cook when I was a kid. I loved it for some reason, and she only made it every now and then because I don't think anyone else really liked it. It's funny how you all of a sudden remember a memory from when you were younger... I wonder if it is prompted by a smell, or taste, or an all-of-a-sudden need for comfort and the feeling of home. Whatever it is, I felt that I needed some comfort food for this cold January day. Comfort food doesn't have to be made with lots of butter, cheese and gluten, no...it can be made with coconut milk, warm spices and made with lots of love. This recipe is what my heart, and stomach were asking for and they didn't even know it. Delicious, and fulfilling.

The dish my mom made was a chicken curry dish with green beans, and rice...I think it probably had canned cream-of-something soup, mayo and maybe bread crumbs as a topping?! So, I couldn't reproduce that now and feel good about it, or have my body feeling good either. So, I came up with a better option for the gluten-free, dairy-free life... and it was fabulous. So good.

It was a perfect match to a cold snowy day. I had some winter squash frozen in the fridge, along with some frozen fresh organic green beans, so this was a simple put together meal... you just need a few minutes, and some curry powder. Also, a very budget friendly meal with a good serving of veggies and whole grains. If you want to cook some chicken or garbanzo beans to go along side of this meal to add a bit more protein, then go for it.

Coconut Squash Curry Recipe

1/2 cup of chopped yellow onion

2-3 cloves of garlic, minced

1 TB of olive oil

Saute the onion, garlic and oil in a medium to large pot, after 2-3 minutes of sauteing, then add the rest of the blended ingredients...

In a blender or food processor add the following ingredients and blend well...

2 cups of cooked and pureed winter squash (butternut or buttercup are best)

1- 1 1/2 cups of vegetable stock (this depends on how watery/creamy you want the sauce)

1 cup of canned coconut milk (or So Delicious Coconut Beverage would work, just much thinner and less fat and creaminess from the full fat canned coconut milk)

1 TB of Italian Herb Blend (or 1 ts. of each: oregano, basil and marjoram)

1 ts. of poultry seasoning

1 ts. of lemon black pepper (or just black pepper works too)

1/2 ts. of sea salt

1 TB of curry powder

After you blend all of the above ingredients, pour into the pot where the onion and garlic have been cooking. Work the sauce up to a bowl, and then simmer on low... this is when you can add the green beans...

1-2 cups of lightly steamed green beans (either fresh or frozen works here)

If you want to add different or more veggies to this dish, then go for it... no one is stopping you :)

All the while of cooking the sauce, you can be boiling some brown rice pasta... this sauce will feed about 2-4 people, so if you are making a meal for 4 or more I suggest you double the sauce recipe above and make enough noodles for all servings.

So, this dish is my new favorite comfort food recipe! I just finished a plate for lunch, and now I can't wait till I can eat the leftovers for dinner or lunch tomorrow. It is so yummy and perfectly warming for a cold day. I hope you try this simple, healthy recipe out and enjoy the comfort of staying warm in your own kitchen.

Much love to you today!

Stephanie

This recipe is posted on the Pennywise Platter at The Nourishing Gourmet

Walnut Pesto Sauce with Pasta

Have you noticed that pine nuts have sky-rocketed in price over the last year? Well, they have where I live. They went from an average 18 dollars a pound to about 35 dollars a pound. So, sadly, I have not been making pesto sauce as much because I just can't justify the price for the pine nuts. Although, pine nuts are one of my favorite toppings to many pasta dishes, you just have to get creative without them once in a while. So, I made some pesto sauce with walnuts, and since we are going with a little less traditional here I also added some kale and spinach to green it up.

I truly love fresh herbs. They are a must-have-ingredient when you are on the dairy-free gluten-free diet. They just add so much fresh flavor and beauty to each dish that you won't even be missing Parmesan cheese. Not only are they beautiful and tasty, they are full of vitamins, minerals and "green-goodness". My favorites that I plant every year are basil, thyme, sage, rosemary, parsley, and mint. Those are my staple herbs at least. You will be surprised on how if you have them on hand and fresh in a pot you will use them more. I crave them in the winter and occasionally buy some in their little packages for an outrageous price. But in the summer, don't even think about buying them in those packages. Just get a few dollar herb plant in a pot and plant it in your backyard or in a larger sized pot. And within no time it will growing like crazy and you will have fresh herbs coming out your ears. You have to make sure that you water them, and give them full sunlight along with picking the tops pretty faithfully to ensure them a plentifully season. My herbs this year went through a little of a drought with all the heat (and me forgetting to water for a few days), but thankfully they are back to their fruitful self that last few weeks. I can use and keep them outdoors until the frost, and after that either let them dry out or clean up shop and wait for spring. It's a fun little hobby I think.... and like I said before, they are beautiful and tasty in everything.

Anyways, I say all this because I just made another batch of pesto sauce with some of my freshest basil along with...walnuts instead of pine nuts. It turns out just as wonderful and much easier on the budget that's for sure. Here is my favorite recipe to use...

Walnut Pesto Sauce Recipe

1 heaping cup of fresh basil leaves

1 heaping cup of spinach leaves

1 heaping cup of chopped kale leaves

3 chopped cloves of garlic

1 TB of lemon juice

1 ts or more of ground black pepper

1 ts. or more of sea salt

1 TB of agave nectar

2/3 cup or so of raw walnut pieces

1/4-1/3 cup of extra virgin olive oil

Add all of the above ingredients to a blender, food processor, or magic bullet and start blending on full speed. If you need to add a touch more of oil, water or lemon juice to get it moving better or blending then by all means. Just make sure you add only like a spoonful of liquid at a time to make sure you don't over-do it. Blend for a minute or so until smooth and add to some freshly boiled favorite gluten-free pasta. Mine of course that I always mention is, Tinkyada Brown Rice pasta, but really any will do. This recipe is similar to my spring pesto pasta sauce that I have a recipe for, except I am using the walnuts as a substitute.

You could add other fresh veggies (green beans, broccoli, mushrooms or carrots) to the pasta, or some more topped walnuts or pine nuts and make it a pasta salad for a party. This sauce is great for so many things... topping a flat bread or pizza, a dressing, a dip, a sauce... really it is what you decide to make of it. It is always best tossed on some warm pasta and enjoyed pronto. If you want to add cheese, then go for it, but really you won't be missing it too terribly if you must be dairy-free.

I hope you try this out before the end of summer and enjoy! Much love to you today!

xoxo

Stephanie

Almond Kale Crusted Chicken (plus bonus leftover recipe)

Here is the recipe I promised that I made alongside the tahini roasted carrots they other night for dinner. It was my way of being resourceful and using up some of the left over ingredients in the pantry and fridge. I had some kale that needed to get eaten and some chicken I needed to cook. So, something good always comes from having to be resourceful and creative. It seems that if your focus is making healthy, nutritious food for you and your family then you really give all you got to using the best ingredients without wasting anything.

Kale or other greens are a great way to make a kind of "pesto" sauce if you are lacking the fresh basil or other fresh herbs. So, this is a way to use the nutritious greens in other ways that you might not traditionally think of. It's rich with flavor and you can almost taste the goodness going through your body. Once you turn away from frozen dinners, packaged foods and start feeding your body whole food ingredients, you will start to really crave the goodness they have to offer. The vitamins, minerals, folic acid, and the lists goes on.... why would we ever want anything else? Good question!

Kale Paste Recipe:

1 to 1-1/2 cups of packed fresh kale leaves (I used curly kale)

3 cloves of garlic

1/4 cup of pine nuts (or walnuts or even sliced almonds)

1/3 cup of olive oil, ghee or even pasture-fed cow butter

1 ts. of salt

1 ts. of agave nectar

1 ts. of cracked pepper

1 ts-1 TB of water

Use a magic bullet, a vita-mix, or a smaller food processor, and put all of the ingredients in the mixer and blend for up to one minute to fully blend and whip up the leaves and garlic. Once it is done blending it will be kinda like a "pesto" sauce paste.

Brush or rub the paste all over 1-2 pounds of raw chicken breasts or tenderloins. Rub the paste on thick, and even add any last spoonfuls of it into the pan to bake alongside the chicken. I used a 12x9 Pyrex glass pan to bake my chicken in. Then sprinkle a half cups worth of almond meal (grind up raw almonds in a coffee grinder or food processor) all over the green covered chicken. The chicken will not longer be covered alone in the green paste, but will be fully covered in the almond meal. Bake at 350 degrees for 35 minutes or until no longer pink or raw.

Then once baked to completion, serve with side of gluten-free rice pasta, and a veggie (tahini carrots). A dinner that is complete with satisfying nutrition. It almost tastes like a chicken pesto Parmesan dinner. I made Tinkyada brown rice pasta to go with mine and then I had great leftover for the next day....

Bonus Leftover Recipe

Kale Pesto "Faux Parmesan" Chicken

I don't know about you, but I love to cook enough of one meal to make for 2 meals. So, yes, I do enjoy leftovers, especially when you can morph something great from the night before into a simple tasty lunch/dinner the next day. Great for a weekend rest if you make the big meal on Saturday and then have the leftover for a simple and restful Sunday. The kitchen needs rest too ya know. So here what I came up with...

Use leftover Kale Almond Crusted Chicken (3-4 smaller chicken breast pieces) and chop them into about 2 cups of chicken bite sized pieces. They are cooked already so the 2nd process of cooking is really just re-warming on the stove top...

Use either the left overs from the package of the 16 ounce Tinkyada spaghetti pasta from the night before, or cook up about 12 ounces of freshly made Tinkyada pasta. Between me and my husband we ate about 4-6 ounces of pasta from the night before and then I used the rest from the 16 ounce package the next day.

So, use the chopped up chicken and leftover kale paste. Put in a large frying pan with a tablespoon or so of olive oil. Then add the leftover pasta, or freshly cooked pasta with another tablespoon of olive oil. Stir constantly to get the kale sauce from the chicken and the noodles blend well. There will be a light pesto sauce forming over the whole dish and add a few dashes of fresh sea salt and black pepper. Then lastly add another 1/2 cup of freshly ground almond meal. The nuts add a sweet, rich flavor that makes you feel like you added some fresh Parmesan cheese. I swear it tastes as if I was eating fresh cheese myself, or maybe it has been a while that I forgot the real tastes of Parmesan, but in all honesty if you are looking for something to taste like a traditional Italian meal delite, then try this one out! Cook on the stove top for about 5- 10 minutes until the noodles and chicken are fully warmed and ready to serve. Also, optional ideas for adding more veggies, use some of your leftover roasted carrots or add some roasted tomatoes, zucchini or other favorite pasta veggie another with the stove-top warm-up.

So the next day the leftovers were a hit and tastes different than the night before, very yummy, and simple. A great way to make your meals stretch. I, personally, am trying to find ways to be more resourceful in the kitchen and let the nutrition and budget get stretched beyond one meal. Hope you enjoy, and let me know if this is something you find helpful or if you have any great ideas for leftovers?

Much love to you today!

Easy Summer Pesto Pasta Salad

I love making an easy pasta salad to add to grilled dinner. Grilled chicken, asparagus, and some pasta salad on the side... It's an easy fresh side to any summer meal, and why not take advantage of the fresh greens and basil growing on the back porch. This salad makes a lot, so it's also a great side to bring to a summer cookout or party that people will be surprised it's gluten-free.  Even though I have put up a few other pesto recipes, I wanted to still post this one as well because it's an easy reminder that making a gluten-free dish to pass at a friend gathering or adding something to your own family dinner doesn't have to be rocket science.  

The more you find easy recipes to share with family and friends, the easier it gets to eating GF with other people in your life. It can be very stressful to have to think of going over to some ones's house for a dinner cookout in the summer, but what if you volunteered to bring over the pasta salad? That would guarantee that you would have at least one thing to fill your plate, not to mention probably some meat and maybe watermelon, or veggies... When I started eating GF/DF with friends, I think I had the tendency to think I was inconveniencing my friends when I was around. Then I realized that I was the only one thinking this, and that if I brought some of "my" food to share then people tried it and liked it. And the bonus was that I didn't have to explain why I was so strange for only eating watermelon at the big cookout. :) Hey, maybe even bring over a dessert for friends to share, like the Cherry Chocolate Brownie Cakes. It could be easy to not include yourself with your friend and family gatherings, but if you think about being the one to generously bring a side or a dessert to pass, then you know you can be sharing in the goodness.  

Healing your gut and life through food can sometimes seem isolating, but in reality you need to those friend and family relationships to carry you. Healthy relationships are sometimes just as important to feeling better, as eating healthy foods. So when you feel isolated and alone in the "eating department", it may cause you more stress and hurt even if you are eating the right kinds of foods. So, my motivation for you is to try and find ways to include yourself in the regular ways your family and friends eat together. Don't be so strict and stressed out about the foods that you loose those relationships.  Eating gluten-free doesn't mean you have to eat at home alone, so find some fun and joy out of sharing your gluten-free dish-to-pass. I think you will agree that eating with those you love is therapeutic for your heart. Enjoy!

Blended Pesto Sauce:

4oz bunch of basil

4oz of mixed greens (arugula, spinach, kale)

4 cloves of garlic

1/4 cup of agave

1/3 cup of olive oil

handful of either pine nuts or walnuts

drizzle water while blending to whip up smoothly

Cook 16oz. of Tinkyada gluten-free pasta noodles for 10 minutes in boiling water (check to see if they totally cooked, but to keep them a little stiff is fine).

1 Diced medium to large red pepper

1 1 1/2 cups of cherry tomatoes chopped

1/2 cup of diced sweet onion

1/2 cup of pine nuts

add fresh squeezed lemon when serving

add Parmesan cheese as a topping if you eat dairy

Cook the pasta, run some cool water over and let dry a bit. Blend the pesto sauce in the blender and then pour over the warm pasta, toss in the tomatoes, peppers, and onion into the bowl and mix well. Add the pine nuts and lemon and Parmesan cheese last to top. Also, you can add some fresh herbs or basil to the top for decor and flavor. Hm, delicious to eat and to share. 

Enjoy friends, and remember you are not alone in your pursuit to eat healing and healthy foods.

Early Spring Pesto Pasta

I love pasta. It's true. I love trying new sauces for all the seasons, and new varieties of vegetables, or even having sweet and spicy marinara, and then a garlic-filled marinara sauce...maybe not in the same week. I made this recipe up quickly the other day because I was craving the summer variety of fresh basil pesto pasta. So.... without the amount of fresh basil on hand I blended some kale and spinach to try this early spring pesto pasta variety out for an experiment. It turned out delicious and was so green that I felt like it wasn't missing an ounce of vitamins and chlorophyll for sure. Perfect for adding to the spring cleanse menu. I made this dish along with some cooked salmon and light salad. It is also a great leftover for the next day's packed lunch. Once again, I love pasta. Living gluten-free is much easier because I can eat pasta that is filled with nutrients of fiber, whole grains, and even protein. So here is a simple pasta sauce to spring up your menu this week.

Blend:

1 8oz. bunch of kale

1 8oz. bunch of spinach

handful of fresh basil

6 cloves of garlic

1 ts. of sea salt

1 ts. of cracked black pepper

3 TB of agave nectar

1/3 cup of pine nuts

1/2 cup of extra virgin olive oil

1 squeezed lemon

optional 1/4 cup of water to help it blend/process

After you blend the above ingredients in the blender (you may need to add 1/4 cup of water through your blender or food-processor to get it to start blending) , you can put it in a sauce pan and cook until it boils and simmer for 10 min. Add to your favorite gluten-free pasta variety. My favorite is Tinkyada that works great in all pasta recipes. I have a picture link on the left of the blog. I am sure you can kind it in your local health store.

I like to cook this recipe in bulk, so I make like 16 ounces of pasta and then start by pouring half of the pesto sauce over the pasta and see if it covers it fully, and then add more if it needs more flavor. Or then I save the rest of the pesto sauce in a glass container in the fridge or even freezer for future meals.

Make sure you add some pine nuts for topping before eating, and if you eat dairy a little Parmesan cheese would taste wonderful over this dish, but I don't eat dairy so I also recommend this pasta without it. It's fabulous!

Servings may vary on how much pasta you decide to make, but it for sure will make enough pesto sauce for about 8 servings. Enjoy!!!