This healthy queso is pretty quick to throw together using ingredients you most likely have on hand. It makes a great addition to your 'Game Day' spread and a fabulous hearty snack on any other occasion. Best of all, you won't blow your healthy eating goals by indulging! Even the omni's love this queso, so I just know you’ll wanna make this recipe again and again. And why not?
Often mistaken for a grain, quinoa is a seed and a complete protein. A Peruvian friend of mine just blew me away with this simple, flavourful dish one night. I had to have the recipe but of course my friend didn’t use one! She simply gathered a few choice vegetables from her fridge and simmered them in a pan with pre-soaked quinoa and fresh tomato sauce. Sometimes the most uncomplicated dishes make the best meals!
This delightfully yummy salad is made with French green lentils and fresh English mint (spearmint). I plant a big pot of this mint in my garden every year - it's one of my favourite herbs. Spearmint tastes great and it smells fantastic – if you’ve never planted your own spearmint before you definitely should. Just be sure to contain it as it grows like mad and will overtake your garden if you allow it!
These tasty quinoa burgers aren't mushy and they don't fall apart when you cook them in a fry pan. They are also surprisingly light so don’t be surprised if people ask for seconds. Even my meat-eating friends think these burgers are super delicious!
In this recipe, the cooked cornmeal mixture is chilled in a loaf pan and cut into 1/2–inch slices before 'frying'. No oil or butter is needed to fry the polenta slices – they are simply placed in a preheated non-stick frying pan until they turn a rich golden brown on both sides. Polenta’s creamy texture comes from the gelatinization of starch in the grain. However, the texture may not be completely homogeneous if the grain is cut too coarsely. No brand endorsements here, but I used Bob’s Red Mill gluten-free, 100% Stone Ground Coarse Grind Cornmeal and it was perfect.
The flavours and textures in this recipe are reminiscent of a Moroccan couscous. Millet takes longer to cook than couscous but I highly recommend becoming familiar with cooking this gluten-free as it is easily digested and considered an alkaline food. It one of the least allergenic grains available. In this post, I am serving the carrots and millet together because the flavours compliment each other so well and this is generally how I eat them. But they can each be served as a sides dish to accompany other main courses. They can also be made ahead and served at room temperature, which makes them ideal for picnics and potlucks.
This low-calorie fruit (yah, I thought it was a vegetable too!) is full of fibre, antioxidants and vitamins, including Vitamin C, B6, potassium and manganese. Spaghetti squash is less sweet than other varieties of winter squash. It's benign flavour is the reason it replaces wheat-based pastas in gluten-free circles, and also why it pairs so well with sauces and seasonings that would typically accompany pasta.
Garlic, cumin, and fresh herbs take this otherwise bland vegetable in a whole new direction! This is definitely one of my favourite ways to eat spaghetti squash. Delicious!
Coulis is a French word meaning strained sauce. Tomato coulis is a the strained liquid from cooked seasoned tomatoes and other vegetables. It can be thinned or thickened as necessary and it is just a nice, light fresh tasting sauce to accompany a vast assortment of foods. Use ripe tomatoes, in season because you'll want to showcase the flavours of the tomatoes in a very short cooking time.