Sunflower Seed Chicken Salad {Gluten Free}

September 14, 2014November 3, 2014Leave a comment

This chicken salad is refreshing and seriously great. It is so easy to make – like really easy. And will last all week in the fridge (so you can have it for lunch many days!) I like to make my lunches before the work week starts. That way, I can just grab it and go in the morning. This little salad is perfect to take to the office for a quick healthy lunch. You may even have all the ingredients at home already (I did!).

You will need: 1 can of chicken (or you can use 2 whole chicken breasts – cooked and chopped), 3 large celery stalks, ¼ yellow onion, salt and pepper, 1 tsp. garlic powder, ¼ cup raw sunflower seeds, 3 tbsp. mayonnaise and arugula leaves.

First off, dice your celery and yellow onions. You can use a food processor for this; but, I like a little larger chunks in my salad – so just use a regular kitchen knife and cut them up in small pieces. Place in a mixing bowl.

Dump in your canned or chopped chicken. And mix it into the veggie mix of onions and celery.

Next add in your mayo (if you are vegan – you can use Vegenaise®). Stir up your mixture, making sure the chicken is coated. Add in your spices – garlic powder, salt and pepper to taste. You may even want to add in a little onion powder too. If you like it really flavorful.

Lastly, add in the sunflower seeds. I find that adding some kind of nut or seeds adds that earthy crunch you crave. And sunflower seeds remind me of the fall (which, I am so ready for!)

Stir and set on a bed of arugula. This lettuce, also known as, salad rocket is super good for you. Read more about it here. Rather than a peppery taste – the leaves are somewhat sweet. However, you can always use a different type of lettuce.

I like to sprinkle some vinaigrette on top of the salad for additional flavor. Paul Newman’s lite Italian is wonderful. Enjoy.

Thai Squash Noodle Soup {Gluten Free}

July 14, 2014November 3, 2014Leave a comment

Expanded my spice pallet this weekend with some tasty gluten free Thai inspired soup! Let me tell you, this little meal was delicious and completely vegetarian. Not to mention it was very easy and quick to make.

You will need: ½ quart of gluten free chicken broth, 1 cup water, ½ cup almond milk, 1 package of cooked and shelled edamame, 1 squash, curry powder, ½ onion, garlic powder, 6 chopped asparagus spears and turmeric.

First, pour your chicken broth into a large pot on the oven and start boiling the liquid. Add in 1 cup of water and let sit until the boiling process starts.

Next, in a frying pan, dump in your ½ onion, that has been diced, into the pan with a little olive oil. Sautee these until lightly brown and dump into your soup mixture.

Add chopped asparagus and bag of edamame to the soup mixture.

For the squash noodles, I used one of these vegetable slicers. They are super inexpensive and you can get them at Target. Believe me, invest in this! (Thank you Mom for the wonderful gift!) Squash makes perfect guilt-free noodles for soups!

Dump your squash noodles into the soup. Add in the spices – 1 tbsp. of curry powder, 1 tbsp. of turmeric and ½ tbsp. of garlic powder. Last but not least, add in your almond milk (or coconut). Just don’t use cow or soy milk.

Also as a little info: turmeric is a wonder spice! It is said to help in prevention of: Alzheimer’s Disease and cancer. It reduces inflammation and blood pressure, as well, as protects your bones!

Let this yummy soup cook for about 20 minutes on low. You just want all the spices to gel together. This will ensure a tasty bowl of soup.

Enjoy. This is gluten free and paleo (if you take out the edamame.)

Pesto Spaghetti Squash Boat {Gluten Free}

June 8, 20141 Comment

Let’s just talk about all the pluses of this simple little dish. It’s cheap (my squash cost a total of $1.50 at the grocery store). Its vegetarian and gluten free. And, you don’t have to dirty up any dishes with this meal- simply eat out of the squash itself.

You will love making this really easy dinner. One squash = dinner for two. How perfect! Or if it’s just you, eat one side for the dinner and take the other to work. Perfecto.

With spaghetti squash you get all the yummy tasty benefits of eating pasta without the wheat, heaviness and fatigue afterward.

You will need: 1 medium sized spaghetti squash, pesto sauce (store bought or homemade), parmesan cheese, garlic powder.

This is how it should look when you scrape the sides! Photo: Roasted Root

This recipe is as simple as 1, 2, 3. Put your spaghetti squash in the microwave for 1 minute. This softens it up for the cutting you are about to do! After the minute slice your squash half in two long ways.

Gut your squash. So take a spoon and get rid of all the seeds and extra junk inside that resembles a pumpkin. You are going to be eating the fleshy walls of the squash, not the soft gooey insides.

Once the insides are out, sprinkle some garlic powder over the fleshy sides. And lay the two parts of the squash face down on a baking sheet. Set the oven to 375 and cook your squash bowls for around 25 minutes.

After 25 minutes, pull them out of the oven. Use a fork to scrap the inside walls toward the direction of the center. You will see that the flesh looks very much like noodles.

Once you have scarped and filled the squash bowl with its natural ‘noodles’, add some pesto sauce and parmesan cheese.

Serve and enjoy this filling, gluten free dinner.

If you are looking for another awesome recipe for spaghetti squash, I made this yummy meal in the fall – Garlic Spaghetti Squash. It’s awesome.

Sautéed Brussels Sprouts {Gluten Free, Guiltless}

March 24, 2014Leave a comment

Well the sun is shining is again, thankfully. This little butterball hid way too long. Sun equals fresh veggies, bathing suits and sand – to my mind anyway.

Last night, I made a heaping bowl of Brussels sprouts. I just love the savory crunch and rich taste of this lean, green vegetable.

Cooking them is easy. All it takes is a few simple spices. And the result is mouthwatering goodness.

You will need: 1 bag of Brussels sprouts, salt and pepper, garlic powder and 2 caps full of olive oil.

I chopped each little sprout in ½. So just take your knife and half them. This way they are easier to eat and sauté. Pour your olive oil into the pan and let that heat up.

Just dump your little veggie bites in the hot pan and stir. Use the salt and pepper to your taste buds content. However, I used about ½ a tbsp. of pepper and like a pinch of salt.

Sprinkle about 1 tbsp of garlic powder into your mixture. Continue to use the spatula making sure the little sprouts are getting toasty and brown.

Let them sauté for about 15 minutes. Then let them cool in a pretty bowl and enjoy.

This veggie is so healthy for you. Not only does it provide your body with vitamin C, it also contains loads of fiber and is a part of the disease fighting cabbage family. Read about the benefits, here.