Tuesday, July 22, 2014

Lentil tuna salad

1-15 oz. can lentils, drained & rinsed
1-5 oz. can tuna, drain if packed in water
2 celery stalks, diced
1 tomato, diced
1 tsp. whole grain Dijon mustard
3 T. olive oil
1 T. lemon juice
salt and pepper
garlic powder
cumin
parsley


Mix all ingredients together. Add seasonings
to taste. Enjoy!



Quick apple crumble

3 apples or pears (or both), peeled
1/4 cup orange juice
Crumbs:
3/4 cup gluten free flour
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 cup oil

Peel and thinly slice apples and place in a 9-inch round pie pan. Squeeze or pour orange juice over it. Mix crumb ingredients in a bowl and distribute over the apples. Bake at 375 F for 45 minutes to one hour.



Pineapple lemon ice pops

A refreshing treat on a hot day!



1 1/2 cups diced pineapple or a 20 oz. can of pineapple tidbits-juice reserved
2 T. pineapple juice- or reserved pineapple juice from the can
1 1/2 T. honey
juice from 1 lemon

Place all ingredients in the blender. Blend well until smooth. Pour into ice pop molds. Freeze.


Thursday, July 17, 2014

Roasted green beans with mushrooms and peppers



1 lb. fresh green beans, rinsed and trimmed
1 red bell pepper, cut into strips
4 oz. button mushrooms, cleaned and quartered
salt and pepper to taste
2 T. oil
1 garlic clove, thinly sliced
1 T. fresh rosemary, chopped

Preheat oven to 400 degrees F. Toss all ingredients together and place on a baking sheet. Bake for 25 minutes.




Sunday, July 13, 2014

Roasted veggie baked ziti

1 red bell pepper, cut into strips
1 medium onion, sliced
2 medium zucchini, diced
salt, pepper, and olive oil
1/2 cup peas, thawed if frozen
1 pound gluten free brown rice ziti or penne
2-3 cups spicy marinara sauce
1 cup shredded mozzarella cheese
1/2 shredded cheddar cheese
2 T. butter, diced

Mix the pepper, onion, and zucchini with oil, salt, and pepper. Roast at 450 degrees F. for 15 minutes. Cook pasta according to package directions. Mix together the roasted vegetables, peas, pasta, sauce, and mozzarella cheese. Place into a 9 x 13 pan. Top with cheddar cheese and butter. Bake for 25 minutes, until cheese is golden.

Adapted from Giada De Laurentiis



Twice baked sweet potatoes

4 medium sweet potatoes
2 T. oil
11/2 tsp. salt
1/2 tsp. cinnamon
dash of ginger powder
2 T maple syrup
sesame seeds

Preheat oven to 400 F. Wash sweet potatoes and slice in half lengthwise. Place on a baking sheet and bake for 30 minutes or until tender. Let cool a few minutes. Scoop out the flesh and place it in a bowl. Mash and add the oil, salt, cinnamon, ginger, and maple syrup. Mix to combine and divide it into the skins. Sprinkle sesame seeds on top. Bake for 10 minutes.


Sweet potato and beet hash

1 sweet potato, peeled and diced
1 large beet, peeled and diced
1 red onion, peeled and diced
salt and pepper
oil
1 tsp. paprika
1/2 tsp. cumin


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss all the ingredients together. Bake for 45 minutes, tossing halfway through.

Adapted from Melissa De'Arabian