Green Beans with Toasted Bread Crumbs

Green Beans with Toasted Bread Crumbs
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp olive oil, divided
  • 1 cup gluten-free panko-style bread crumbs
  • Salt and freshly ground black pepper to taste
  • [q:1 1/2] lbs fresh green beans, trimmed
  • 2 Tbsp lemon juice
  • [q:1/2 cup] slivered almonds
Directions
  1. Heat 2 tablespoons of the oil over medium heat in a small skillet. Add bread crumbs. Toast, stirring constantly, until golden brown. Remove crumbs from heat and add salt and pepper to taste.
  2. Steam green beans until crisp-tender.
  3. Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add green beans and sauté until they’re heated through, approximately 2 to 3 minutes. Add lemon juice and almonds and sauté for 1 minute.
  4. Transfer green beans to a serving platter. Top with bread crumbs. Serve.
Nutrition Info
257 Calories, 7 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 333 mg Sodium, [nut:4] Vitamin K, [nut:3] [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Calcium, Folate, Iron, Magnesium, Phosphorus

Holiday Spiced French Toast Casserole

Holiday Spiced French Toast Casserole
with Brown Rice Bread
Ingredients
  • 1 loaf of Gluten-free Brown Rice Bread, cut into 1-inch cubes
  • 5 large eggs using an egg alternative like Just Egg
  • [q:1 1/2] cups unsweetened almond milk (or any preferred dairy-free milk)
  • 2 tbsp pure vanilla extract
  • 2 tbsp ground cinnamon (plus 1 tsp for cinnamon sugar topping)
  • [q:1/2] tsp ground ginger
  • [q:1/3] cup Coconut sugar (+ 1 tsp for cinnamon sugar topping)
  • 2 tbsp melted butter alternative
  • [q:1/4] cup Maple syrup, for drizzling
  • 2 tbsp orange zest
  • [q:1/2] cup chopped nuts (pecans or walnuts)
  • Fresh berries for serving
  • Powdered sugar for dusting
Directions
  1. Prepare the Dish: Grease a 9×13 baking dish. Add the bread cubes, spreading them evenly.
  2. Make the Custard: In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, ginger, coconut sugar, melted butter alternative, and orange zest until well combined.
  3. Combine: Pour the custard mixture over the bread cubes, pressing down gently to ensure they soak well.
  4. Refrigerate: Cover with plastic wrap and refrigerate for 2 hours.
  5. Preheat Oven: Preheat the oven to 350°F. Let the casserole sit at room temperature for 30 minutes.
  6. Add Toppings: Mix the reserved 1 tsp cinnamon with 1 tsp coconut sugar and add the chopped nuts on top.
  7. Bake: Bake for 45 to 50 minutes or until golden and set in the center.
  8. Serve: Let cool for 10 minutes before slicing. Serve warm with some vegan whipped cream, and a drizzle of maple syrup.
Nutrition Info
Made with [q:1/2] cup pecans and 2 cups strawberries: 498 Calories, 12 g Protein, 0 mg Cholesterol, 75 g Carbohydrates, 22 g Total sugars (15 g Added sugars), 4 g Fiber, 13 g Total fat (6 g sat), 291 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:1] Vitamin B2 (riboflavin), Calcium

Lettuce Wrap Shrimp Tacos

Lettuce Wrap Shrimp Tacos
with Cilantro-Lime Crema
Prep Time
30 minutes
Number of Servings
12 tacos (serves 4)
Ingredients

  • Cilantro Crema

    • [q:1/2] cup mayonnaise 
    • [q:1/4] cup plain Greek yogurt
    • [q:1/2] tsp ground cumin
    • Juice of 1 lime
    • [q:1/3] cup chopped fresh cilantro
    • Salt

  • Tacos

    • 1 lb large shrimp, peeled and deveined
    • 1 tsp chili powder
    • [q:1/2] tsp onion powder
    • [q:1/2] tsp salt
    • 2 Tbsp avocado oil
    • 12 large Romaine lettuce leaves
    • 1 cup thinly sliced red cabbage
    • 1 cup thinly sliced white cabbage
    • 1 cup your favorite salsa or Pico de Gallo 
    • Lime wedges for serving
Directions
  1. In a medium bowl, combine mayonnaise, yogurt, cumin, lime juice, cilantro, and salt to taste. Set crema aside while you prepare tacos.
  2. In a large bowl, toss shrimp with chili powder, onion powder, and salt.
  3. Heat oil in a large pan set over medium heat. Add shrimp and cook 2 to 3 minutes per side, until shrimp are pink in color and cooked through.
  4. Place lettuce leafs on a clean work surface. Divide equal amounts of cooked shrimp, red cabbage, and white cabbage over each lettuce leaf. 
  5. Drizzle cilantro crema and salsa over each lettuce leaf taco. Serve with lime wedges to squeeze over.
Nutrition Info
423 Calories, 26 g Protein, 196 mg Cholesterol, 13 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 31 g Total fat (5 g sat), 803 mg Sodium, [nut:4] Vitamin K, Phosphorus, [nut:3] Vitamin C, [nut:1] Vitamin A, Vitamin B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

Milk Chocolate Yogurt Mousse

Milk Chocolate Yogurt Mousse
Prep Time
20 minutes, plus 3 hours set time
Number of Servings
Serves 6
Ingredients
  • 8 oz good-quality milk chocolate, chopped (do not use chocolate chips)
  • 2 cups plain whole-milk Greek yogurt
  • 1 tsp pure vanilla extract
Directions
  1. Melt chocolate in a double boiler over barely simmering water until chocolate is completely smooth.
  2. Remove from heat and briskly whisk in yogurt. Once a completely smooth texture has been achieved, whisk in vanilla.
  3. Spoon mixture into 6 small glasses or jars.
  4. Refrigerate for 3 hours to set. Store any leftovers, covered, in the refrigerator.
Nutrition Info
287 Calories, 10 g Protein, 22 mg Cholesterol, 26 g Carbohydrates, 23 g Total sugars (20 g Added sugars), 1 g Fiber, 16 g Total fat (10 g sat), 75 mg Sodium, [nut:1] Vitamin B12, Calcium, Phosphorus

Blue Zone Vegetable Quesadillas

Blue Zone Vegetable Quesadillas
Number of Servings
2 quesadillas
Ingredients
  • Olive oil spray to coat
  • 4 (6-inch) corn tortillas
  • 1 cup shredded cheese (Mexican blend or Jack), divided
  • 1 cup vegetarian refried beans, divided
  • 1 cup roughly chopped fresh spinach, divided
Directions
  1. Coat a skillet lightly with the spray and warm over medium heat. Place 1 tortilla in the pan.
  2. Top with [q:1/4] cup cheese, [q:1/2] cup refried beans, and [q:1/2] cup spinach.
  3. Top the mixture with [q:1/4] cup of additional cheese and another tortilla.
  4. Press the top tortilla down lightly, then cook for 2 to 3 minutes on each side or until the quesadilla is golden brown and the cheese has melted.
  5. Move the quesadilla to a cutting board and cut into quarters.
  6. Repeat to make the remaining quesadilla. Serve hot with your choice of salsa and guacamole.
Nutrition Info
2 quesadillas: 484 Calories, 27 g Protein, 59 mg Cholesterol, 42 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 9 g Fiber, 23 g Total fat (13 g sat), 839 mg Sodium, [nut:5] Vitamin K, Calcium, Phosphorus, [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Zinc, [nut:1] Vitamin B6, Folate, Magnesium

Ramen Zoodle Bowl

Ramen Zoodle Bowl
Prep Time
30 minutes
Number of Servings
Serves 2
Ingredients
  • 1 Tbsp vegetable oil
  • 4 oz shiitake mushrooms, stemmed and sliced thin
  • 3 scallions, white parts cut into 1-inch lengths, green parts, sliced thin
  • 2 Tbsp white miso*
  • 2 tsp grated fresh ginger
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 2 oz (2 cups) baby spinach
  • 2 Tbsp toasted sesame oil
  • Salt and pepper
  • 12 oz spiralized zucchini noodles**
  • 2 oz enoki mushrooms,*** trimmed
Directions
  1. Heat vegetable oil in a large saucepan over medium heat until just smoking. Add shiitake mushrooms and scallion whites. Cook until lightly browned and tender, about 5 minutes.
  2. Stir in miso and ginger and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer. Stir in spinach and cook until just wilted, about 15 seconds. Stir in sesame oil and season with salt and pepper to taste.
  3. Divide noodles among individual serving bowls and ladle hot broth over top; let sit for 1 minute. Top with enoki mushrooms and scallion greens. Serve.
Nutrition Info
Made with vegetable broth: 289 Calories, 8 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 6 g Fiber, 23 g Total fat (3 g sat), 734 mg Sodium, [nut:5] Vitamin K, [nut:4] Vitamin B6, Vitamin C, [nut:3] Vitamin B2 (riboflavin), Folate, [nut:2] Vitamin B3 (niacin), Phosphorus, Magnesium, Potassium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Zinc

Phở with Tofu

Phở with Tofu
Prep Time
40 minutes
Number of Servings
Serves 2
Ingredients
  • 4 cups low-sodium vegetable broth
  • 2 whole cloves
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 1 Tbsp freshly minced ginger root
  • 1 Tbsp gluten-free soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp agave syrup
  • 8 oz gluten-free flat rice noodles
  • 4 oz tofu, chopped into 1-inch cubes
  • [q:1/2] cup fresh mint
  • 4 scallions, chopped
  • 1 lime, sliced into 2 wedges
  • Sriracha sauce (optional)
Directions
  1. In a pot, heat broth. Add cloves, star anise, cinnamon stick, coriander seeds, and ginger root. Simmer for 30 minutes.
  2. Strain broth into another pot. Discard solids. Add soy sauce, vinegar, and agave to broth. Bring to a slow simmer.
  3. Meanwhile, cook rice noodles according to package directions. Divide noodles between 2 serving bowls. Pour broth over.
  4. Top each bowl with half of the tofu, mint, and scallions. Serve with lime wedges and Sriracha sauce on the side.
Nutrition Info
521 Calories, 14 g Protein, 0 mg Cholesterol, 107 g Carbohydrates, 7 g Total sugars (5 g Added sugars), 6 g Fiber, 4 g Total fat (1 g sat), 1,117 mg Sodium, [nut:5] Vitamin K, [nut:4] Phosphorus, [nut:3] Vitamin C, Iron, [nut:2] Calcium, [nut:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Magnesium, Zinc

Fall Digestive Bitters

Fall Digestive Bitters
Prep Time
10 minutes, plus 4 weeks steep time
Number of Servings
1 quart-size jar
Ingredients
  • Fresh peel of ½ grapefruit, lemon, or orange
  • [q:1/4] cup hawthorn berries
  • 1 cinnamon stick
  • 3 slices fresh ginger
  • 1 Tbsp fennel seeds
  • 1 tsp black peppercorns
  • 2 Tbsp organic rose petals
  • [q:1/4] cup anise hyssop flowers or fresh fennel leaves
  • 2 Tbsp fresh or dried calendula flowers
  • A few fresh or dried artichoke leaves
  • Vodka or brandy
  • Honey or other sweetener of your choice (optional)
Directions
  1. Combine fruits, spices, and herbs in a quart-size glass jar and cover with vodka or brandy. Label your jar and allow it to steep for 4 to 6 weeks.
  2. After this time, strain out the fruits, spices, and herbs, reserving the liquid.
  3. Take a dropperful or two 15 to 20 minutes before a meal, or enjoy in a glass of sparkling water, sweetened if you prefer.

Cranberry-Almond Energy Bars

Cranberry-Almond Energy Bars
Prep Time
20 minutes, plus 1 hour chill time
Number of Servings
12 bars
Ingredients
  • 2 cups whole almonds
  • [q:1/4] tsp salt
  • [q:1 1/2] cups dried cranberries
  • [q:1 1/2] cups chopped pitted dates
  • 2 Tbsp water
  • [q:1/4] tsp vanilla extract
Directions
  1. Line an 8-inch square metal baking pan with plastic wrap, letting excess hang over sides of pan.
  2. Add almonds and salt to a food processor and lock the lid into place. Turn on processor and process until almonds are finely ground, 20 to 30 seconds. Stop processor and remove lid.
  3. Add cranberries, dates, water, and vanilla to processor and lock lid back into place. Hold down pulse button for 1 second and then release. Repeat until fruit is finely chopped and mixture starts to clump together, about fifteen 1-second pulses. Stop processor, remove lid, and carefully remove processor blade.
  4. Use a rubber spatula to transfer mixture to plastic-lined baking pan, and spread into an even layer. Fold excess plastic over top and use your hands to press mixture firmly to flatten.
  5. Place baking pan in the refrigerator and chill until firm, about 1 hour.
  6. Transfer chilled mixture to a cutting board and discard plastic. Slice mixture in half, and then cut each half crosswise into 6 pieces (you should have 12 bars). Serve. (Bars can be refrigerated in an airtight container for up to 1 week.)
Nutrition Info
1 bar: 278 Calories, 6 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 34 g Total sugars (0 g Added sugars), 6 g Fiber, 12 g Total fat (1 g sat), 50 mg Sodium, [nut:4] Vitamin E,

Purple Cauliflower Gnocchi

Purple Cauliflower Gnocchi
with Almond Pesto
Ingredients

Almond Pesto

  • 1 (4 oz) package of basil
  • [q:1/4] cup chives
  • 1 tsp nutritional yeast
  • [q:1/2] cup almonds
  • [q:1/2] tsp black pepper
  • 2 Tbsp liquid aminos
  • 1 cup water
  • 1 lemon, juiced
  • [q:1/4] tsp salt

Gnocchi

  • 1 head purple cauliflower
  • 1 tsp salt
  • [q:1 1/2] cups cassava flour
Directions
  1. Add pesto ingredients to a blender. Blend until smooth. Add more water if needed. Set pesto aside.
  2. Remove florets from cauliflower. Discard stems or save for another use. Steam florets in a steamer basket in a pot with 1-inch of water. Cook until cauliflower is fork-tender.
  3. Transfer cauliflower florets to clean blender jar or a food processor bowl. Blend cauliflower until you get a mash. Transfer mash to a bowl. Add salt and cassava flour, [q:1/2] cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.
  4. Fill a 5-quart pot with water and bring to a boil.
  5. Split dough ball into 4 evenly sized pieces. Roll 1 of the pieces on a cassava flour-dusted clean surface into a snake-like shape about the circumference of a nickel. Cut into 1-inch pieces. Transfer cut gnocchi pieces to a plate. Lightly dust plate with cassava flour to keep gnocchi pieces from sticking together. Repeat process with remaining sections of dough.
  6. Add gnocchi pieces to boiling water. Boil until they float, about 1 minute. Remove from water with a slotted spoon. Sauté in oil for 2 to 3 minutes over medium-high heat, or serve fresh out of the boiling water with almond pesto.
Nutrition Info
396 Calories, 11 g Protein, 0 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (1 g sat), 759 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, [nutrition:3] Vitamin B12, Folate, Phosphorus, [nutrition:2] Iron, Magnesium, [nutrition:1] Vitamin A, Calcium, Potassium, Zinc
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