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This recipe does contain vegetables, but overall is not so healthy. However, it is a-delicious and b-can make stubborn kids eat veggies. My mother used to make it when I was a kid and I have yet to meet a person who didn’t like it. Butter makes it taste great, but coconut oil is a pretty yummy healthier option. Olive or other vegetable oil doesn’t work here. Gluten-free breadcrumbs are a good option.

Take one head of cauliflower and divide it into florets.Put it in a cast-iron skillet with 1/2 cup of water, cover it up with the lid and let simmer until the water evaporates. Then, add about 1/3  stick of butter and enough breadcrumbs to cover the whole thing. Turn the flame up to high and mix periodically, while cooking. Cook until the crumbs turn darker, but not too dark (4-6 mins. )

I also like to add broccoli florets to this dish.

My twin babies fell madly in love with zucchinis. So, I buy big quantities of zucchinis and put them in pretty much every vegetable dish. I even like them raw in a salad. Their mild taste works for the days when there isn’t a single cucumber in the fridge. Since,in my opinion, a casserole is the easiest dish to feed the whole family, I like to make this simple zucchini bake. It tastes delicate enough to eat the leftovers for breakfast. Zucchini is rich in nutrients, especially manganese and vitamin C. One cup of cooked zukes contains 1.64g of protein and .15g of omega-3 fatty acids.

You can make this recipe vegan by using flax or chia, instead of an egg and a vegan cheese instead of cheddar. I personally never tried using quinoa or gluten-free flour here, but am sure it’s possible. If you manage to make this casserole free of gluten, please, write me a note!

Ingredients

 4     cups unpeeled, chopped zucchini (and/or yellow summer squash)

¼     cup chopped onion

1/2 cup yellow cornmeal

 2/3 cup whole wheat flour

½  tsp. sea salt

1 tbsp. baking powder

2 tbsp. olive oil

2 tbsp. agave syrup

 1     egg

 1     cup grated cheddar cheese,  set aside ½ cup

Preheat oven to 325 degrees. Combine all dry ingredients and stir well. Mix in all other ingredients  (except for ½ cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for about 45 minutes. Sprinkle the second ½ cup grated cheddar cheese on top and bake an additional 15 minutes.

 

This is my favorite soup. Warm, hearty, full of spices and veggies, it can heat up a cold winter night and add substance to summer lunch. If you add a couple of pieces of toast to a bowl of this soup, you have a nice meal right there. Croutons work, too. You can also have a small bowl of this soup as an appetizer. When selecting vegetables for the soup, keep the red/green balance in mind. The vegetable mixture  has to be about 50% red and 50% green. In this recipe, I put things like broccoli and sweet potatoes. There is also nothing wrong with string beans and squash: be creative, but keep the red/green balance!

The yield for this recipe is a large soup pot, for about 6-7 people.

Ingredients:

1/2 cup broccoli  florets

1/2 cup kale leaves, separated from the stalks

1/2 cup carrots, peeled and chopped

1/4 cup cup celery, chopped

2 medium sweet potatoes, chopped

1/4 cup parsley, diced

1/2 cup whole wheat penne pasta or uncooked buckwheat

1/2-3/4 can garbanzo beans

1/2 cup olive oil

Salt, paprika to taste

2 tbsp. curry powder

3 garlic cloves, pressed

7 cups of water

Put the carrots and the sweet potatoes in the water and bring to a boil. Add the rest of the vegetables, cover and let simmer for 3 minutes. Add the garbanzo beans, the pasta or the grain and let simmer for another 10-15 minutes (taste the pasta or the grain for readiness.) Add olive oil and the spices and simmer for a minute or two. Let the soup stand for 20 minutes before serving.

 

Since we have three little kids, it’s hard to go out in the evening. So, I learned to make some gourmet foods at home. Flatbread is one of those foods. The best part about this recipe ( taken from here) is that the bread is easy to make and is gluten-free. Then, you can put whatever you want on top and tell the kids it’s pizza. I like bell peppers, sundried tomato spread, portobello mushrooms, chunks of tofu, onions, tomatoes, zucchinis to top my flatbread…I sometimes put a bit of goat cheese on top and sometimes I forego the cheese altogether and the dish still tastes amazing. The recipe here is a suggestion. Make the basic flatbread and put whatever you want on top. After the bread is made, don’t forget to top it off with arugula leaves, some salt and olive oil.

I also like to quintuple this recipe and freeze the unused portions in ziploc bags. Whenever I need dinner, I thaw some flatbread dough, roll it out and put something on top. Then I bake the flatbread for 10-20 minutes and dinner is ready!

note: you can use 1 egg instead of the psyllium husk

Flatbread:

– 1 cup quinoa flour

-1/2 -1 tsp salt

-1 tbls psyllium husk

-3/4 cup (2 dl) water

Preheat oven to 200 Celsius (400 F).

Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.

Topping

4 tbsp. pesto sauce

1 bell pepper, thinly sliced

1 zucchini, thinly sliced

1/2 medium onion, thinly sliced

1 tomato, thinly sliced

1/3 cup soft goat cheese, crumbled

Arugula leaves, salt, pepper,olive oil

Spread the pesto sauce on top of the flatbread and put all of the veggies on top of the sauce.sprinkle some goat cheese over the veggies and bake at 425 degrees F for 10-15minutes. Take out of the oven and generously put arugula leaves on top. Put salt and pepper to taste.

Remember the carrot ginger soup recipe I posted recently? What would you do with the pulp that’s leftover from juicing 3 cups of carrots? I made a casserole that turned out pretty good.

 

 

 

Ingredients:

3 cups carrot pulp (or grated carrots)

1 medium onion

1/2 cup olive oil

4 small zucchinis, sliced

1 cup of grated cheese ( I used the almond cheese variety)

2 eggs or chia gel substitute

a few drops of tabasco

1 tsp curry

1/3 cup parsley, chopped

Sea salt to taste

Preheat the oven to 350 degrees F.

Sautee the onion in 1/4 cup of olive oil. add the carrots to the onion and some more olive oil. Saute, mixing periodically, for about five minutes. Add the parsley and the spices and sautee for another minute or two. On a separate pan, sautee the zucchinis in some more olive oil for about 3 minutes. Add the zucchinis to the carrots and mix well. Mix in the cheese and the eggs. Oil the baking dish and (optionally) sprinkle some breadcrumbs on it. Put the casserole mixture in and bake for about 35-45 minutes.

I served this casserole with quinoa and  a salad with avocado in it. Avocado’s moisture balanced this casserole’s flavors really well.

I found a really interesting raw cake recipe online, but it calls for jicama, which I do not have. Going to the supermarket with three babies is not very appealing. Also, I am really stuck on trying out this weird cake recipe and therefore am not interested in cooking anything else that’s new… So, my good friend Nina came to the rescue! She made this awesome cold soup yesterday (inspired by cooks.com.) She used some herbs from her garden as a garnish. I think, this soup would be a perfect appetizer on a hot summer night. I also believe its temperature and texture to be very child-friendly, but that we will know tomorrow, when my kid tries it. 🙂

 

Ingredients:

3 tomatoes (quartered)
1/2 cucumber
1/2 pepper
1/2 onion
Garlic clove
3 tbsp. wine vinegar
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1/8 tsp. white pepper

Green herbs ( chives, basil, rosemary, cilantro -whatever you have is fine)

Place items in blender and pulse. Chill. Pour in individual cups and top with greens.

This amazing potato looks impossible to resist. This post is a reprint from Chicho’s Kitchen:

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish
Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.
Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
Garnish with additional parmesan and chives!

My husband loves tomato soup. I love to cook fast. Here’s our compromise:

 

 

 

Ingredients:

8 medium tomatoes

1 pot of boiling water

1 onion, chopped

1/4 cup olive oil

4 garlic cloves, diced

salt, pepper to taste

Basil leaves for garnish, croutons for garnish

Put the tomatoes in the boiling water, until their skins crack. Put the tomatoes on the strainer and peel the skins off.  Chop or blend the tomatoes and put them in a large pot. On a frying pan, sautee the onion in the olive oil for about 2-3 mins, until translucent. Add the onion to the pot with tomatoes. Cover with enough cold water, so there is about 1/2 inch-1 inch of water over the tomato-onion mix. Bring to a boil and let simmer for about 10 minutes, until the soup looks homogeneous. Add the garlic. Taste and add salt, pepper and more olive oil, if desired. Serve with (optional) croutons, parmesan cheese and/or basil leaves.

 

My family and I are trying to go gluten-free for a while. Gluten an dairy have been linked to allergies and immune weakness by multiple nutritionists, so our new diet would probably do us a lot of good. The problem is,  gluten hides in many things we like, like our morning oatmeal, for example. So, here’s what I came up with:

 

Quinoa With Raisins

1 cup cooked quinoa

3 tbsp. unrefined extra virgin olive oil

salt to taste

1/4 cup raisins (or dried cranberries, r dried apricots)

optional: 1/4 cup almonds or walnuts or 1/4 cup toasted coconut flakes or 1 tsp. of  cinnamon and 1 tsp of agave syrup.

Mix the quinoa with the oil and the salt, put raisins on top.

 

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Buckwheat flour is widely available, but since I always have some cooked grains lying around, I came up with this breakfast recipe. Feel free to add blueberries, if you wish.

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 All rights reserved by Baking and Mistaking

Buckwheat Pancakes

1 cup cooked buckwheat

1 egg

1 grated apple

1 banana

Mix everything together and fry on a lightly oiled skillet.

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 All rights reserved by fakeginger
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Scrambled Eggs With Onions, Tomatoes, Mushrooms and Kale

1/2 onion, chopped

2 leaves of kale, cut into strips. Stalks separated and thrown out

1 tomato, chopped

1/2 cup mushrooms

4 tbsp. olive oil

salt to taste

1/4 cup parsley, diced

Tobasco sauce to taste

4 eggs

Put the kale into a frying pan, add 1/2 cup of water, cover  and let simmer for about 2-3 minutes, until the kale is soft. Open the lid, add the onion and the olive oil and saute for about 2 minutes. add the mushrooms and sautee for another 2 minutes. Add the tomato and possibly, more olive oil. Add the parsley and sautee for about another minute. Add the tobasco. mix well. Add the eggs and cook for another minute or two, making a scramble.

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We also love eggs over buckwheat with onions: hearty and delicious.

 

Do you have any gluten-free breakfast recipes?

I love this green, low-calorie, nutrient-packed soup. If you don’t like tofu, you don’t have to put it in. You can also add potatoes, whole wheat pasta or beans of any kind. You can season the soup with some curry for a more of an exotic twist. Yo u can even add some brown rice or buckwheat!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1/2 cup green onion, chopped
  • 2 stalks of celery, chopped
  • 2 tablespoons chopped garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 9 cups water
  • 7 cubes vegetable bouillon
  • 1/2 bunch parsley, chopped
  • 1 block of tofu, cubed
  • 1 bunch of broccoli, separated into florets
  • salt and pepper to taste

Heat the olive oil in a large  pot. Cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in all other ingredients, except for the green onions. Simmer on medium heat for about 2o minutes. Add more water if needed. Add the green onions. Season with salt and pepper to taste.

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