Roasted Poblano White Bean Dip

I love me some poblanos. Roasting them is my favorite way to cook them and it makes your house smell amazing! This dip is super easy to make and only takes a few ingredients. Be patient and roast your poblanos, it is so worth it. Enjoy!

Ingredients:
-1 Poblano Pepper, Roasted and Peeled 
          *How to roast peppers in an oven
-1 Can (15oz) Cannellini beans (Or other white bean), Rinsed and Drained
-2 TBSP Fresh lemon juice, About 1/2 Large Lemon
1 Clove Garlic, chunks
2 TBSP Olive Oil
2 TBSP Cold Water, more if needed. 
1/2 TSP Pink Sea Salt

Add all ingredients to a food processor and blend until desired consistency! Easy as dip!
Pair with some persian cucumbers or your favorite Gluten Free Cracker (Like Crunchmaster, pictured above) 

Coconut Kale Jasmine Rice

A simple super side dish that can be cooked up in 15 minutes. Use up your leftover rice, and create a whole new meal. Gluten Free, Vegan, and tasty

Ingredients: (Serves 2 really hungry people or 4 small servings)
-2 Cups Cooked Organic Jasmine Rice  
-1 Cup Organic Green Kale, Chopped Finely
-1 Small Shallot, Minced
-2 Cloves Garlic, Minced
-2.5 TBSP Coconut Cream (**Not Coconut Milk, although I'm sure that would be delicious. See note)
1 TBSP "Coconut Secret" Coconut Aminos 
1/2 TSP Pink Sea Salt
1 TBSP Olive Oil or Coconut Oil

In a skillet, heat oil over medium heat. Add the garlic and shallot and sauté for 1-2 minutes, watching closely so it doesn't burn. Add in chopped kale and coconut aminos, continue to sauté for another 1-2 minutes until kale is cooked. Lower the heat, add in coconut cream and stir until all ingredients are combined and the coconut cream has melted. 

In a large bowl, heat 2 cups of cooked rice (I used leftover jasmine rice, but you could use any type of rice you have on hand) Add the kale mixture to the rice and mix gently until combined. Serve hot. Enjoy!

**Coconut Cream differs from Coconut Milk as there is less water content in the cream giving it a thick creamy texture. You can use coconut cream in curries and stews, as well as desserts. Read about it here on The Kitchn 

Cauliflower and Bacon Gratin

Ahh the holidays, time for bonding with your family, sharing laughs, giving presents, and absurd amounts of cheese and bacon. This rich and cheesy dish is perfect to bring to any holiday party or heck make it for yourself in June but just make it. 

Ingredients
-1 Large Head Cauliflower, Cut into florets
-3 TBSP Butter or Butter substitute (I used Organic Earth Balance) 
-1 Cup Monterey Jack Cheese, Shredded
-1/4 Cup Parmesan Cheese, Grated
-1/2 Cup Heavy Whipping Cream
-1.5 Cups Hot Milk (I used So Delicious Coconut Milk) 
-2.5 TBSP Gluten Free All Purpose Flour (I used Trader Joe's version) 
-2 Cloves Garlic, Minced
-1/3 Cup Bacon, Cooked and Chopped *or more bacon, it's always a good decision 
-1/4 TSP Sea Salt
-1/4 Cup Gluten Free Breadcrumbs 

Grate your cheeses, now eat the cheese, okay now grate some more. 

-Preheat your oven to 375 Degrees
-Prep your ingredients
-In a large pot, bring salted water to a boil. Add your cauliflower florets and cook for about 4-5 minutes until cauliflower is a bit tender but still fairly firm. Drain cauliflower and set aside.
-In a medium saucepan, over low heat, melt 2 TBSP of the butter (or butter substitute), add in gluten free all purpose flour and stir constantly for about 2 minutes. Pour the heavy whipping cream and hot milk (Or milk substitute) into your butter/flour mixture. Slowly raise the heat and bring to a boil while whisking constantly until the mixture has thickened. This takes about 1-2 minutes, it depends if you are using milk or a milk substitute. 
-Take the mixture off the heat and add in your salt, minced garlic, 3/4 Cup Monterey Jack Cheese, and 1/4 Cup Parmesan. Mix well.
-Pour a little bit of the mixture on the bottom of your baking dish (8x11 or two smaller ones) Place the cauliflower in the baking dish, top with some of your crumbled bacon (not all) then pour the rest of the cheese sauce over the cauliflower. Add the rest of the bacon, 1/4 cup Monterey Jack Cheese and the Gluten free breadcrumbs. Melt the remaining 1 TBSP of butter and drizzle over the top. 
-Bake for 25-30 minutes until the top is golden brown.

Serve hot and enjoy! 

Spinach Artichoke Stuffed Brussels Sprouts

Yep, I went there. 

I never liked many vegetables when I was younger and brussels sprouts was just one that I just avoided. I didn't try one until I was about 23, but ever since then we have been pretty good friends. I usually just toss them in balsamic and roast them, but this time I wanted to switch things up a bit. These spinach artichoke stuffed brussels are so addicting. Any spinach artichoke anything is usually addicting right? But then we stuff ourselves full or tortilla chips or bread for some and it makes us feel a little more guilty. While these are totally satisfying and maybe a little guilty, at least we can say there are no chips! 

10 Brussels Sprouts, Cut in half (long ways)

2 Cloves Garlic, Minced

1 TBSP Neufchatel Cheese (Light Cream Cheese)

1 Cup Spinach, Loosely Packed and Chopped Finely

1/4 Cup Parmesan Cheese

3 Artichoke Hearts, Chopped Roughly

First, we have to make things a little easier to core the brussels.

In a large pot, bring water to a boil and place the brussels insides down into the water. Cook for about 1-2 Minutes until they become a little soft.

Drain the brussels and let them cool.

After they have cooled down, very carefully with a knife or spoon (whatever you feel more comfortable with) Take out the middle of the brussels. They should pop out fairly easily.

Save the insides of the brussels that you scooped out and chop them up.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.

In a medium bow, add all the rest of the ingredients.

Neufchatel Cheese, spinach, garlic, artichoke, parmesan cheese and the chopped brussels. Mix together and then stuff the brussels sprouts.

Cook in the oven for 15 minutes.

Put the broiler on to crisp up the tops for a minute or two.

***Be careful though because parchment paper can't go above 400 degrees and a broiler starts at 500 degrees. If you are using parchment paper, take it out and just put the brussels on the pan without the paper.

Serve hot and enjoy! xx

Spicy Glazed Mushrooms

I debated posting these mushrooms because they are SO easy to make but everyone is always looking for quick and easy side dishes! Literally, this takes less than five minutes to make especially if you are using pre-sliced mushrooms. Not only is this sauce great on mushrooms but could go on any vegetable to make a saucy, spicy, yet healthy side dish. 

1-2 Cups Mushrooms, Sliced

1 Clove Garlic, Minced

2 TSP Tamari (Gluten Free Soy Sauce)

1 TSP Chili Garlic Sauce

1/4 TSP Sesame Oil

1 TSP Grapeseed Oil 

Mix your sauce ingredients in a small bowl.

In a skillet, head the grapeseed oil over medium heat.

Add your mushrooms and sauté until cooked. 

*I personally don't like my mushrooms too cooked so I only sautéed them for about a minute. 

When the mushrooms are cooked to your liking, add the sauce. Heat sauce and mushrooms for about 20-30 seconds and you are good to go!

Sweet and Sour Cabbage

The worst part of the week is going through your fridge and seeing how much produce was wasted. My goals for the year was to save more money and waste less food. It has been a refreshing challenge trying to create new dishes before our fresh veggies and produce go bad. This dish all started with a bag of cabbage. The cabbage stared at me for a week saying "maaakeee something with me." I have never been a big cabbage fan, and seems like the only way I eat it is with fish tacos (I end up picking off most of the cabbage too) Well friends, here it is! An amazing, delicious way to eat cabbage. I made it two nights in a row because it was so satisfying, and because it was a huge bag of shredded cabbage. 

This quick and easy side dish is a great addition to any asian themed meal. 

1 TBSP Olive Oil

1/2 Onion, Sliced

3/4 Cup Cherry Tomatoes, Halved or Quartered

2 TBSP Rice Wine Vinegar

1 TBSP Sambal Oelek (Chili Garlic Sauce)

1 Zucchini, Cut in Chunks

8-10 Ounces, Shredded Cabbage

In a large skillet, heat 1 TBSP Olive Oil over medium heat. Add onions and sauté for 3 minutes until onions start to turn translucent. 

Add the cherry tomatoes, zucchini, rice wine vinegar, cabbage and sambal oelek and sauté for a few more minutes until cabbage is tender.

Serve hot and enjoy! xx 

Curried Cashew Green Beans

One thing I love about Indian food is the majority of it is Gluten Free. When I first became Gluten Free, it was tough. Changing my lifestyle from eating California burritos all the time to a Gluten Free lifestyle was a drastic shock to my carb loving system. I took a trip to San Francisco during the first few months of being Gluten Free, and was stressing that I would be the "difficult" friend. We ended up at an Indian restaurant in the Mission District. As a Gluten free newbie, I went straight to the manager and talked to him about my options (I still recommend talking to the manager or chef when eating out). The menu was huge. In my mind I was about to have a choice of two things. The manager then pointed out two things on the menu..."You can have everything but this and that" 

My jaw dropped and my stomach started grumbling. You mean I can have all of this?!?! That's when my love affair for Indian food started. I began trying Indian food restaurants and sampling different dishes and curries. I try not to eat out too often so creating satisfying Indian dishes was a goal. Here is a great little side dish to accompany an Indian style meal. I always prefer to get vegetables fresh and organic when possible. Skip the canned veggies and stick to fresh to obtain all the benefits and vitamins you can. 

Green Beans or French Green Beans, trimmed

1/2 Cup Cashews

1/4 TSP Salt

1/4 TSP Garlic Powder

1/8 TSP Ground Ginger

1 TSP Curry Powder

2 Egg Whites

Heat oven to 400 Degrees. 

Line a baking sheet with aluminum foil or parchment paper. 

In a food processor, add cashews and grind. Some small chunks of cashews are fine. My food processor doesn't get all of them!

In a bowl, mix ground cashews and all the spices. 

Pour cashew spice mixture on a plate.

In a different bowl, separate the egg whites and toss the yolk in the garbage.

"Bread" the green beans by dipping them in the egg white, then the cashew spice mix.  

Line the cashew "breaded"green beans on your baking sheet and bake in the oven for 10-12 minutes until green beans are cooked and cashews are crispy.

Serve hot with sriracha and enjoy! xx

Cauliflower Fried "Rice"

This delicious low carb dish will satisfy your asian food fix while keeping your belly and booty happy. Cauliflower replaces the rice so goodbye carbs and hello benefits! Cauliflower has great antioxidant powers with Vitamin C and manganese. Not only is cauliflower high in antioxidants, it contains fiber, folic acid, vitamin B and potassium. This is a delicious way to get more veggies into children as well. They won't even know it's cauliflower and will be begging for a second serving! Try adding this great side dish to any meal and enjoy the sneaky benefits of Cauliflower fried rice!

12 Ounces Cauliflower Florets

2 Cloves Garlic, Minced

2 Green Onions, Chopped

1/2 Cup Peas, Frozen or Fresh

1 Whole Carrot, Chopped

1 TBSP Tamari (Gluten Free Soy Sauce)

1 TBSP Olive Oil

1/2 TSP Sesame Oil

In a food processor, "rice" cauliflower florets. Pulse gently so that the cauliflower turns into little rice looking pieces. Do not puree cauliflower. 

In a large skillet, heat olive oil over medium heat. 

Cook garlic, green onions, peas and carrots for about 5 minutes, making sure the garlic doesn't burn. 

When mixture is soft and aromatic, add cauliflower "rice"

Add Sesame Oil and Tamari.

Cook for about 10 minutes, stirring frequently.

Serve hot and enjoy! xx

Jalapeño Mashed Potatoes

Potatoes are any gluten free foodies best friend. They go well with everything, super easy to make, and naturally gluten free. Hey, carbs are okay sometimes right? Here are two easy potato recipes to add some spice and flavor to any meal. You can make them and leave them as mashed potatoes or keep going and make them into little crispy potato cakes. Eat up and enjoy! 

3 Pounds Golden Potatoes, Peeled

3/4 Cup Sour Cream

3 Cloves Garlic, Minced

1 Jalapeño, Seeded and Diced (or more if you like them!)

1/4 Cup Parmesan Cheese, Grated

1/4 Cup Vegetable Broth

Rice Flour 

Boil peeled potatoes until soft enough to mash. Mash potatoes. Add in sour cream, broth, garlic, parmesan cheese and jalapeño. Mix and enjoy! xx

Potato Cakes

Follow instructions for mashed potatoes. Let potatoes cool and form into cakes. Heat 1 TBSP grapeseed oil in large skillet. Sprinkle rice flour on both sides of potato cakes. Crisp until golden brown. Enjoy! xx

Chili Garlic Eggplant

Eggplant isn't everyone's favorite vegetable but this recipe will change your mind. It is so flavorful for being such an easy recipe. I prefer to use the small japanese eggplant that you can find at asian market's,  but the larger eggplants work too (pictured). You can use this sauce on any vegetable for a simple side dish to accompany your meal. Quick, easy and cheap? Best combination ever.

1 Large Eggplant or 3 Small Japanese Eggplants

1 TBSP Sambal Oelek (Chili Garlic Sauce)

1 TBSP Tamari (Gluten Free Soy Sauce)

1/2 TBSP Brown Sugar

1/4 TSP Sesame Oil

1 Green Onion, Green Parts, Chopped

Heat oven to 350 Degrees.

Line baking sheet with parchment paper.

Cut eggplant into round disks.

Mix Sambal Oelek, Tamari, Brown Sugar, Sesame oil in a bowl. 

Toss Eggplant in sauce and make sure both sides are coated.

Cook in oven for about 10 minutes until you can easily poke a fork through the eggplant.

Serve hot and enjoy! xx