Archives for posts with tag: gluten free

One of my go to ways to cook veggies is to roast them. There is something perfectly yummy about a nice roasted vegetable, am I right? No? Just me?!? Ha! I am sure if you are reading this then perhaps, you too are a veggie fan. This is a recipe I have been perfecting over time. It started out a bit different. A hit, but different. Most recently I created this version and it was bananas good! My nearly 5 year old (9 more days!!) said it was the best thing I ever made. Let me repeat that so it can sink in, my 5 year old said something that consisted of ROASTED vegetables and brown rice, was the best thing I have ever cooked! When a 5 year old tells you that, you just quit right then and there. You cannot create anything as delicious as that ever again. Your work here is done. You may retire. Without further ado, I present to you the best recipe I have ever made, according to Jackson.

(If you hate it, don’t worry, the toddler (16months) wouldn’t even let me put one scoop in his mouth. You can join his team.)

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Roasted Veggie Rice

For the roasted veggies:

  • 1 red bell pepper
  • 1 orange pepper
  • 2-3 zucchini
  • 2-3 cloves garlic
  • 1 container grape or cherry tomatoes
  • 1/3 cup olive oil

For the rice:

  • 2 cups (or one bag) of Volcano Rice. You can use brown rice as well, 2 cups. Cook per directions
  • 1 small package basil, chopped
  • handful chives, chopped
  • 1/3 cup pine nuts
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • fresh black pepper to taste
  • feta cheese to taste and optional

Preheat oven to 425. Combine the roasted veggie ingredients in a large bowl, mix/toss well. Lay evenly on a parchment paper lined baking sheet. Bake until the veggies are cooked through and are slightly brown.

Meanwhile, prepare rice to package directions. The Volcano Rice takes about 30 minutes to simmer. Adjust your prep according to the rice you use, brown rice takes longer.

Add the lemon juice, olive oil, salt, and pepper to a small bowl. Whisk well. When the rice is done, transfer to a large serving bowl. Pour the dressing over the rice and mix well. Add the basil, chives, and pine nuts, again, mix well. When the veggies are done add them to the rice mixture. Combine well. Serve with feta. I keep that on the side because Jackson is not a big feta fan.

It is a simple recipe and was a big hit. I was very happy with how it turned out. Jackson said the zucchini felt good on his teeth. haha He is a veggie lover though. Tonight he has requested broccoli because and I quote “I just love the way you cook it mommy.” I hope you enjoy this roasted veggie rice as much as he does.

I made this recipe on Wednesday night. I was going to post it on Thursday. However, I had my very first migraine! It was debilitating! I was down for the count from 1am until about 7pm. I was able to muster up the strength to take the boys outside so they could get their wiggles out. But the thought of sitting in front of a computer screen was even more nauseating. Yesterday I was just busy with the kiddos. Here were are on Saturday morning. Recently I have been getting cravings for asparagus. It must be what happens when you get into your 30’s! HA! I have been incorporating it into dishes here and there. Thankfully my family is enjoying it as well.

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Lemony Parm Chicken and Asparagus 

  • 2 boneless skinless chicken breasts, diced
  • 1 clove of garlic
  • drizzle of olive oil to taste
  • 2 Tbsp white wine vinegar
  • 1 lemon, juiced
  • 1 tsp thyme
  • sea salt to taste
  • fresh black pepper to taste
  • 1 bunch of asparagus
  • handfuls of spinach, chopped
  • 3/4 oz container of chives
  • parmesan cheese, to taste.
  • Brown/red rice, to serve over, optional

Heat the garlic in the pan with the olive oil. Once fragrant, add the chicken. Begin to cook chicken through. Add the vinegar, lemon juice, thyme, sea salt, and black pepper. Cook until you no longer see pink. Meanwhile, cut the asparagus into smaller pieces. Once the chicken is no longer pink, add the asparagus. Cook uncovered for a few minutes. Cover, and continue to cook until the chicken is cooked through and the asparagus is tender. Remove cover, add the chopped spinach and chives. Turn heat down. Let spinach wilt. Turn off heat and serve over rice.

This recipe is being posted out of sheer luck. Well, maybe some skill was involved, but there was luck there too. Getting dinner to the table last night was hectic to say the least. It was very busy and loud in my kitchen. I was hoping it would be yummy. I wasn’t convinced though as I scooped it into bowls. My cooking had been a touch distracted. I had two boys who equally wanted attention. One wanted to help me cook and CHOP food. The other had bumped his head as I started prepping and so he wasn’t in the mood to be left in the pack and play for an extended period of time. (He hit his head because he is a 7 month old baby who is already cruising along furniture and he has no fear!)

I learned to trust myself a little more. Or at least give myself some credit. This dish was so yummy! We were all raving about it.

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Ginger Curry Turkey with Brown Rice Noodles

  • 1lb ground turkey breast
  • 1/2 sweet onion, chopped
  • 1 garlic clove, chopped
  • olive oil
  • 2 tbsp Ginger Rice Vinegar
  • 1/2 Tbsp Malaysian Ginger Curry
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 2 head broccoli
  • 4 small carrots, chopped
  • a couple handfuls of spinach, chopped
  • Brown rice noodles, cooked according to package
  • Sambal Oelek, optional.

Combine the onion and garlic in a large pan or stir fry pan. Pour olive oil over to coat pan. Cook until onions begin to get tender. Add the turkey meat and begin to brown. Add the vinegar, curry powder, and sea salt.

Meanwhile cook the noodles according to package.

Once the meat is browned through add the red pepper flakes, carrots, and broccoli. Once veggies are tender add the spinach and cook until spinach wilts. Add the cooked noodles, breaking them apart into smaller pieces. Mix all together well. Serve in bowls with a scoop of Sambal Oelek if desired. It gives it a nice spiciness!

AH! This past week has been crazy! So much has happened. I really did not come up with any new recipes until last night. I was supposed to grill some chicken. I had a new poultry rub idea ready to go. The potatoes were in the oven. Alexander suddenly decided he was starving and exhausted even though he had recently eaten. Babies, I tell ya! I had to halt my food prep and go nurse a sweet little almost 7 month old to sleep for a nappy nap. The potatoes were already cooking. I had to switch it up once I was done because I was short on time now. Pan chicken is always a quick dish for me to whip up. I thought of this on the fly. I was inspired by the snow peas we purchased. This is the very first time I have cooked with snow peas. I hate regular peas. They make me gag. I have tried and I just cannot enjoy the flavor of them. Snow peas taste a bit different though, so I decided to try them again. I really enjoyed this dish. It was light and fresh and very spring like! It looks like snow peas may become a more frequent veggie in our home. Jackson also enjoyed them. He said “Yum. They’re kind of like green beans!” Truth!

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Snow Pea Lime Chicken

  • 2 boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 Tbsp orange blossom vinegar
  • 3 limes
  • 1/2 tsp white pepper
  • 1/2 tsp thyme
  • 1/2 tsp ground mustard
  • pinch sea salt
  • 1 orange pepper, diced
  • 3 carrots julienned
  • 1/2 lb snow peas
  • 3 green onions, chopped

Juice two of the limes. Set the 3rd one aside for later.

Combine the chicken, lime juice, olive oil, vinegar, white pepper, thyme, ground mustard, and sea salt in a large pan. Begin to cook. Once the chicken no longer looks pink add the orange peppers. Cook until they soften. Once the have softened, add the carrots and snow peas. Cook until chicken is cooked through. Meanwhile juice the 3rd lime. Once chicken is cooked, turn off heat and add the remaining lime juice and green onions.

I have had a taste for tomatoes all of the time lately. Maybe it is the spring air that has been surrounding us daily. Something about a nice fresh tomato screams warmer weather. That partially inspired this dish. The other part was my 4 year old. I listed off all of the things I could potentially cook and he picked the turkey and potatoes. I truly get giddy over the fact that my child is so open to eating all of these yummy veggies. Eggplant, tomatoes, and zucchini all in one dish. It is not always easy at dinnertime with a 4 year old, but we have been consistent in our rules that he has to eat what I serve. It has paid off. I remember when he wouldn’t touch meat and veggies could be a trip as well. Now he picks turkey and begs me to buy eggplants and cauliflower! I haven’t served a legit salad in a while though because he has a deep hatred for them and I have just been too busy basking in the victory that is my child begging for all of these other veggies. Ha! Summer is creeping in though and my salad cravings will increase…..Maybe by the time he is 5 I will have conquered the salad battle as well!

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Savory Turkey and Veggies with Colorful Roasted Potatoes

  • 1lb white meat ground turkey
  • 2 Tbsp Olive oil
  • 2 garlic cloves, pressed
  • 1 Tbsp Italian Seasoning
  • 1 lemon juiced
  • 2 Tbsp White Balsamic Vinegar
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1/2 eggplant, diced
  • 2 vine ripe tomatoes, diced
  • 1 zucchini, zoodled

Heat the garlic in the olive oil for 1-2 minutes, until it is sizzling and fragrant. Add the ground turkey and begin to brown. Breaking up the pieces with your spoon. Once some of the pieces are turning white, add the Italian seasoning, lemon juice, white balsamic vinegar, ground mustard, and sea salt. Continue to cook until you no longer see pink bits, breaking up the pieces as it cooks. Add the eggplant and tomatoes. Cook until the eggplant until is soft and the tomatoes start to fall apart. Add the zoodles and cook another 2-3 minutes for the zucchini to get tender.

I served this over my Roasted Potato Bites. The only thing I did different was skip the lemon juice in this recipe. I just roasted them with the olive oil and sea salt. It was a nice compliment to the turkey.

Jackson begs me to buy cauliflower all of the time. He is also known for just tossing a bag of fresh green beans into our cart without knowing if I had it on my list! When he saw that I was cooking the purple cauliflower he stopped in his tracks to exclaim his joy. If your veggies are this fun of a color, what’s not to love? This recipe is a great side dish. I made my Lemon Pepper Chicken to go along with this dish. I skipped the pasta and the green beans. I didn’t have and green beans. I added two shortly zoodled zucchinis and a couple handfuls of spinach instead. They went together very well!

I was supposed to get this posted yesterday but I have found my laptop to be in use all of the time lately. Jackson has discovered AbcMouse. A wonderful learning site. We signed him up the other day. It is the first thing he asks to do in the morning. Yesterday he started his morning at 6am. Very early for my chronically late sleeper. That is my normal writing time. Better late than never, though. Hope you get to squeeze this yummy side dish into your week.

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Roasted Purple Cauliflower and Red Potatoes

  • 1/2 head purple cauliflower (approximately)
  • 4-5 medium/small red potatoes
  • 2 Tbsp lemon olive oil. I used this
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt

Preheat oven to 405

Cut up potatoes into bite size pieces. Break apart cauliflower florets. Add all to a large bowl. Add the olive oil, Italian seasoning, and sea salt. Mix/toss well until all pieces are coated. Pour onto a parchment paper lined baking sheet. Bake for around 30 minutes.  Serve!

I really enjoyed the smokey flavors of this meal. I love the simplicity of it. There are not a ton of ingredients in it, yet it still has a lovely flavor.

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Spanish Steak

  • about 1.3lbs of steak, cut into pieces
  • 1/2 yellow onion, diced small
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp sweet smoked paprika
  • 1/4 tsp sea salt
  • fresh black pepper to taste
  • 2 vine ripe tomatoes, chopped

Cook the onions in the olive oil until they are tender. Add the garlic and cook another minute. Add the steak pieces, red wine vinegar, smoked paprika, sea salt, pepper, and tomatoes. Mix well. Bring the mixture to a bubble. Turn down the heat a bit and continue to stir and cook., until the tomatoes are soft, break apart, and partially become sauce like. You can cook a little longer or shorter depending on how well you like your steak pieces. Mine ended up medium well.

I served them over julienned rainbow carrots. I simply sautéed those in a drizzle of olive oil until slightly tender. Delicious together!

I haven’t had a new recipe up since last week. Easter was on Sunday and I have two boys who have been sharing germs. My older one was sick at the end of last week and the baby started it on Sunday evening. With a 101 degree fever! He is still not feeling well. My poor little man. I also tried to get this up before 7am and that didn’t work out with him being sick. Then my 4 year old started in the Kindergarten Prep classroom at his school today. Big day!

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The baby had a Dr appointment immediately after that. Then he has been fussy (because he has a cold virus AND a stomach virus!!!) and my kitchen was filthy and needed a good once over. Now I am quick finishing this up while he tries to settle (unsuccessfully) for a nap. Poor sweet sick babe!

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I was wearing him while trying to get this meal started last night. He just wanted momma snuggles right around 4:30ish. Then he wasn’t settled in the wrap. Because he doesn’t feel well. Eventually I was able to get him to feel settled and dinner was under way. But it was already almost 5:30. This was a nice quick recipe I whipped up on the fly. It turned out nice and fresh and yummy tasting.

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White Balsamic Chicken with Tomatoes

  • 2 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp White Balsamic Vinegar
  • 1 Lemon, juiced
  • 1 clove garlic, pressed/minced
  • 1 tsp Mediterranean basil
  • 1/4 tsp sea salt
  • 1 vine rip tomato, sliced thinly
  • 2 small zucchini
  • Fresh mozzarella, to taste, and sliced thinly
  • Volcano Rice 

Prepare rice according to package.

Preheat ove to 385

Combine olive oil, white balsamic vinegar, lemon juice, basil, garlic, and sea salt in a small bowl. Whisk to combine. Set aside.

Slice chicken breast into thinner pieces lengthwise. I did this because I was on a time crunch for dinner. They cook a little faster. If you have time to cook them longer, you don’t have to thin them out.

Place in a square baking dish. Pour the olive oil combo over the chicken. Place tomato slices over chicken. Bake uncovered for 20 minutes. Time will increase if you did not thin out chicken.

Meanwhile, use a spiralizer on the zucchini. After the chicken as cooked for 20 minutes, add the zoodles around the edges of the chicken and then some on top of the tomatoes. Cook for another 5-7 minutes until the zucchini begins to look tender.

Add the mozzarella on top of the chicken breasts and cook for another 5-7 minutes. So the cheese gets nice and melted.

Serve over the volcano rice! Drizzle a little extra vinegar over your bowl if desired.

Last night I wanted something simple and fast to whip up. We decided to go swimming around 5pm, which is often dinnertime in our home. We had a blast. I eventually had to get out of the pool because the baby was not napping and the monitor was going nuts. Jackson and Jason stayed swimming. I had Alex, who wanted to play and be by me in general. I kind of wanted to play too! Which I did. So simple it was. My meat sauce is the easiest!

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Red Meat Sauce for Pasta or Zoodles

  • 1lb white meat ground turkey
  • 1 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp apple cider vinegar
  • 1 tsp Italian Seasoning. I use this
  • Several handfuls of spinach, chopped
  • 1 Jar all natural pasta sauce. I use Mario Batali Tomato Basil Check out the ingredients. No junk is added. No added sugars. All natural ingredients. There are even carrots in it! So it is my go to pasta sauce.
  • Cooked pasta of your choice or zoodles. The boys had pasta I had zoodles.

Prepare a pot with boiling water for your pasta. Once boiling add your noodles and cook until al dente.

Heat garlic and olive oil in a large pan. Add the turkey. Begin to brown. Add the vinegar and Italian seasoning. Mix well. Continue to brown. Once all pieces look like they have begun to cook, add the spinach and again mix well. Let spinach wilt a bit. Add sauce and bring to a simmer. Let sauce continue to simmer until your pasta is done.

Meanwhile if you are opting for zoodles, take 2 zucchinis (more if you are feeding more than one person with them) and spiralize them with your spiralizer. 5 minutes before you’re ready to serve the meal, sauté the zucchini in a drizzle of olive oil until the zoodles are tender.

Serve sauce over your noodle of choice!

There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

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Rosemary Chicken with Arugula and Zucchini

  • 2 boneless skinless chicken breasts cup up into pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, pressed/minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh finely chopped rosemary
  • 1/4 tsp sea salt
  • Fresh black pepper to taste (I added about 11 twists)
  • 1 large zucchini, zoodled I use this
  • Several handfuls of arugula, coarsely chopped
  • 1/2 lemon, juiced
  • Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.