Creamy Avocado Pasta

Creamy Avocado Pasta

What you'll need:

- 1 medium-sized ripe avocado, pitted
- 1/2-1 lemon, juiced
- 2 garlic cloves
- 1/2 tsp salt
- 1/4 cup basil
- 2 tbsp Extra Virgin Olive Oil
- 3 cups dry rice pasta

How to make it:

1. Bring several cups of water to a boil and add your pasta. Cook on medium heat for 10 minutes.

2. While your pasta is cooking, put your garlic gloves, lemon juice, and olive oil into a food processor or blender. Process until smooth.

3. Once smooth, add your pitted avocado, basil, and salt. Process into smooth and creamy.

4. Once your pasta is done cooking, strain it and put it into a bowl. Add the sauce to the pasta and mix until each noodle is covered in deliciousness!

Note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

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A big shout out to Oh She Glows Blog for this fantastic recipe. It was a huge hit! Catie and Jen loved it :)

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Homemade Apple Cider

Apple Cider

What you'll need:

- 16 apples of your choice
- 2 lemons
- Water
- 1 tbsp honey
- 1/2 tbsp cinnamon

How to make it:

1. Cut up all of your apples so that they fit into your juicer.
Note: While shopping for your apples, choose your favorite. You can either juice an entire batch of your favorite, or you can mix different kinds of apples. This is up to you!

2. Juice all of your apples.

3. Once you've juiced all of your apples, pour it into a large pot. Place on the stove on high heat. You'll want it to come to a boil.

4. While your apple juice is coming to a boil, juice both of your lemons. Add your lemon juice to the pot. This will give the cider a citrus flavor.

5. Once your apple juice comes to a boil, turn down to low heat. Add your honey and cinnamon.
Note: You can add more or less, depending on how you want your cider to taste. Be cautious when tasting, though; it's hot!

6. Once you're satisfied with the taste of your cider, turn off the heat. This part is optional, but you may notice that your cider is a little chunky than it is liquid. If you don't want this, try adding some water. Next, take a colander, some paper towels, and a large bowl and line the colander with the paper towels. Pour the cider into the colander so that only the juice goes into the bowl underneath. The paper towel should catch all of the fibers of the apple.

You may even want to try spiking it with some spiced rum...

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My Favorite Juice Recipes

Garden Variety

Ingredients:

- 2 apples
- 2 cucumbers
- 6-8 kale leaves
- handful of parsley

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Carrot Apple Lemon

Ingredients:

- 4 carrots
- 2 apples
- 1 lemon

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Kale Chips

Kale Chips

What you'll need:

- 15 kale leaves
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 pinch of salt

How to make it:

1. Preheat your oven to 350 degrees.

2. Grab a baking sheet and cover with foil or parchment paper. Place your kale leaves on the sheet, each fully exposed and spread apart from another.

3. Drizzle your tbsp of olive oil on the leaves and add your garlic powder and salt.

4. Place the sheet in the oven for 10 minutes.

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Take them out of the oven after 10 minutes and enjoy.

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Perfect Steel Cut Oats

Perfect Steel Cut Oats

What you'll need:

- 3 cups water
- 1 cup steel cut oats
- pinch of salt

How to make it:

1. Pour your 3 cups of water in a pot and bring to a boil.

2. Once your water is boiling, add your 1 cup of oats with a pinch of salt.
Note: The pinch of salt sounds strange, but it brings out the nutty flavor of the oats!

3. Bring the oats, water, and salt to a boil again and then reduce heat to medium-low.

4. Cover your pot slightly ajar, stirring frequently until cooked through for 20 to 30 minutes, depending on how chewy or soft you want them.
Note: I cooked mine for 30 minutes because I like them chewy.

5. Once they're done, add whatever you'd like! For one serving, I added 2 tbsp of peanut butter, 2 tsp of honey, some cinnamon, and some cardamom.

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Creamy Guacamole

Creamy Guacamole

What you'll need:

- 2 avocados
- 2 tbsp plain nonfat Greek yogurt
- 1 tsp minced garlic
- 1/2 lime
- 1 tsp sea salt
- a few dashes of cracked black pepper
- a few dashes of chile powder

How to make it:

1. This is a very simple and quick recipe. I suggest grabbing a larger bowl and adding your 2 avocados and 2 tbsp plain nonfat Greek yogurt first. Then, with a spoon, fork, or avocado squasher (these are amazing... you can find them here!), mix the two ingredients together until desired creamy texture.
Note: Jen did the exact opposite of this and it still turned out amazing. It's impossible to mess up this recipe! Do whatever is easier for you.

2. Once you have the creamy texture you desire, add your garlic, sea salt, cracked black pepper, and chile powder. Then squeeze half of a lime and stir.

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Buffalo Chicken Quinoa

Buffalo Chicken Quinoa

What you'll need:

- 1 cup quinoa

- 2 cups water

- 3/4 pound boneless skinless chicken breast (optional)

- 1 cup broccoli floretts

- 3/4 cup shredded carrots

- 3/4 cup shredded cabbage

- 1/2 cup blue cheese crumbles, plus more for garnish (you may use nutritional yeast if vegan)

- 4 green onions, plus more for garnish

- 1/2 cup olive oil, another 1 tbsp for cooking

- 1/2 cup hot sauce

- 1 tsp salt of your choice

How to make it:

1. Rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.

2. While the quinoa is cooking, cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.

3. Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.

4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired, toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

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Thanks for the share, Catie. Shout out to Meg-O On the Go for this fantastic recipe. Here's Meg-O On the Go's note on cooking this Buffalo Chicken Quinoa:

"We only used about 1/2-2/3 of the sauce that this calls for. It’s a lot of sauce. Also, if you are trying to be extra good, you can always skip out on the blue cheese, although I loved the kick it gave to the dish. And if you would like to make it vegetarian, I think this would be awesome with some extra firm tofu in place of the chicken. Or leave out the chicken altogether."

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Jen's Tasty, Simple Stir Fry (Gluten Free)

Jen's Gluten Free Stir Fry

What you'll need:

- 2 tbsp coconut oil
- 1 package of Simple Truth Skinless, Boneless, Organic Chicken Strips
- 1 cup dry quinoa
- 2 cups water
- As many vegetables as you want (your choice): broccoli, cauliflower, celery, red onion, red pepper, and yellow pepper
- 1 tbsp turmeric
- 2 tsp red cayenne pepper
- 2 tbsp curry powder
- hot sauce/sriracha (optional)

How to make it:

1. Place your coconut oil in the wok (or skillet) along with your thawed chicken breasts. Heat until chicken is completely cooked through (there should be no pink on the inside).
Note: Timing and heat depends on chicken that you buy. You may want to eyeball this. Adding chicken is optional if you don't want to make it vegetarian/vegan.

2. While your chicken is being cooked through in the wok (or skillet), place your 1 cup quinoa and 2 cups of water in a pot. Wait until water comes to a boil and then place the lid on the pot and simmer on low heat for 15 minutes.

3. While chicken and quinoa is cooking, chop up your vegetables into bite sized pieces.
Note: Jen suggests using any vegetables you have in your fridge! The more color, the more beautiful, and the more healthy your stir fry! You can't mess this up.

4. Once chicken is cooked through, add your vegetables to the wok (or skillet) along with your spices: 1 tbsp turmeric, 2 tsp red cayenne pepper, 2 tbsp curry powder.
Note: Jen notes that these spices can be altered to one's "spice appetite." Once again, you can't go wrong.

5. Stir your vegetables and chicken around until vegetables become hot and soft. This will depend on how much you use and what vegetables you use, so once again, you may need to eyeball it.

6. Once everything is cooked through, add your finished quinoa! You can also add the sriracha or hot sauce, if you want! This is optional.
Note: There is no need to drain quinoa. The quinoa should have soaked up all of the water.

A Word on Spices from Jen: "Using spices is a nice way to flavor everything without the gross additives found in pre-made sauces or powdered packaging!"

Now you can enjoy this DELICIOUS stir fry! How beautiful is this?!

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Gluten Free Vegan Pumpkin Tomato Soup

Gluten Free Vegan Pumpkin Tomato Soup

What you'll need:

- 2 tbsp olive oil
- 2 chopped onions
- 4 minced garlic cloves
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tbsp ancho chile pepper
- 1/2 tbsp chipotle chile pepper
- one 28 oz can crushed tomatoes
- two 15 oz can pumpkin puree (not pie mix)
- one 28 oz can of black or kidney beans
- 8 oz coconut milk
- 6 cups vegetable broth

How to make it:

1. Chop your onions and garlic and place them in a large soup pot.
Note: You may want to wait to add your garlic until later (optional). Chopping onions will make you cry :'(...

2. Add your two tablespoons of olive oil along with your 1/2 tbsp of each spice. Mix together.

3. Place the large soup pot with your mixture on the stove. Saute onions until they're soft.
Note: Onions should look clear when they're ready. You may want to hold off on adding your chopped garlic until the last 2 minutes of sauteing.

4. Once onions are sautéed, add your cans of crushed tomatoes, pumpkin puree, beans, coconut milk, and vegetable broth. Mix well. Simmer for 15 minutes.

5. Add salt, basil, cilantro, or all three to taste and enjoy!

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Shout out to wheatless and meatless' blog for this recipe.

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Cea's Post-Workout Stir Fry

Post-Workout Stir Fry

Before you begin the recipe, decide how many people will be eating. I try to use equal parts chicken to each veg, and since I’m usually only cooking for myself, I try to make enough for leftovers throughout the week. Each breast yields roughly 12 diced pieces, so think of it that way. This version of the recipe yields 3-4 good portions and can be served with or without brown rice/quinoa.

What you’ll need:

- 1 large clove garlic (about 2 tbsp) - extra virgin olive oil - salt - pepper - 3 pieces of boneless, skinless chicken breast , diced - 1 zucchini - 1 medium or ½ a large yellow sweet onion - 1 cup frozen broccoli florets* - ½ cup frozen or fresh cut green beans - 2/3 cup low-sodium chicken stock - 4-5 shakes of low-sodium soy sauce - 2 tbsp Dijon mustard - brown rice or quinoa

*You’re obviously free to use fresh, but frozen broccoli creates steam and won’t burn while the rest of the veg cook.

Prep:

Take one large clove of garlic and mince it. This is done by chopping the garlic finely, sprinkling it with a pinch of salt, and smashing it with the blade. Continue to alternate between chopping and smashing until you have released the garlic’s oils – voila, minced garlic.

Begin making brown rice or quinoa as per instructions on the bag – I sometimes substitute chicken/veggie stock for water.

Dice your boneless, skinless chicken breast into ½ inch cubes. Salt and pepper the pieces! Put two tbsp EVOO in a large sauté pan and add half of your minced garlic. When garlic begins to sizzle, add chicken breast. Sautee until cooked through, remove from pan and drain on paper towel.

Halve your zucchini lengthwise, and then halve again. Dice into quarter inch triangles. Quarter onion, and then cut the larger layers in half (I like large pieces of onion). Add another tbsp of EVOO and the rest of the garlic to the pan. Add zucchini, onion, broccoli and green beans to the pan. Cover and cook until veggies soften and onion is at or near translucency – if you use fresh broccoli, you may want to sauté the onion for 2 minutes on its own first or the tips of the florets may burn.

When veggies are cooked, add the chicken back to the pain. In a measuring pitcher, add 2/3 cups of chicken stock and 4-5 shakes of soy sauce. Pour mixture into the pan, and when it begins to bubble, add two tbsp of Dijon mustard and stir until dissolved. Cover on low heat for 5 minutes, then let stand for a few minutes.

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Serve alone or on top of a bed of brown rice or quinoa. Enjoy.

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Gluten Free Grilled Bruchetta Chicken

Gluten Free Grilled Bruchetta Chicken

What you'll need:

- 4 small boneless skinless chicken breasts
- 1/2 cup of Kraft Sun-dried Tomato Dressing
- 2 tomatoes, finely chopped
- 1/2 cup of shredded part-skim mozzarella cheese
- 1/4 cup of chopped basil or 1 tbsp dried basil leaves

How to make it:

1. Place a large sheet of heavy-duty foil over half of grill grate and heat grill to medium heat.

2. While your grill is warming up, place chicken in a resealable plastic bag. Add 1/4 cup of Kraft Sun-dried Tomato dressing and seal the bag. Turn the bag over several times to evenly coat chicken with dressing.

3. Refrigerate marinaded chicken for 10 minutes.
Note: For best flavor, marinade chicken in fridge all day... if you remember ;)

4. Once the 10 minutes has passed, remove the chicken from bag; discard bag and dressing.

5. Grill one side of the chicken on the uncovered side of grill for about 6 minutes.

6. While the chicken is on the grill for 6 minutes, combine the remaining 1/4 Kraft Sun-dried Tomato Dressing, tomatoes, cheese and basil.

7. Once the mixture has been made and the 6 minutes have passed, turn the chicken over and place it on the foiled part of the grill cooked-side up.

8. Place your mixture of basil, dressing, mozzarella, and tomatoes on top of each chicken breast.

9. Close lid and grill for 8 minutes or until chicken is fully cooked.

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Props out to http://funfitmama.com for this amazing recipe

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Vegan Gluten Free Smashed Potatoes

Vegan Gluten Free Smashed Potatoes

What you'll need:

- 2 medium sized potatoes of your choice (I recommend yukon gold!)
- 2 tbsp EVOO (Extra Virgin Olive Oil)
- 1/2 tbsp dried dill or rosemary (whichever you prefer!)
- 1/2 tbsp dried basil
- 1/2 tbsp garlic powder
- a pinch of sea salt

How to make it:

1. Preheat your oven to 350 degrees.

2. Place potatoes in a pot with water covering the tops of the potatoes. Once the water is boiling, turn heat to medium. Potatoes are ready when they are tender to the fork (meaning you can stick a fork in the potato easily).
Note: Try covering the potatoes and adding a little salt. This will help speed up the process.

3. Once the potatoes are soft, place them both on your baking sheet. Take your palm or a fork to smash them (they can be intact or you can make them more mashed).

4. Add your olive oil, dried dill and/or rosemary, dried basil, garlic powder, and salt. Mix all together so you get everything in each bite.

5. Place in oven and cook for 15-20 minutes.

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Vegan Gluten Free Quinoa Stuffed Peppers

Vegan Gluten Free Quinoa Stuffed Peppers

What you'll need:

- 2 large organic green or red peppers (Jen wanted hers red... so delicious!)
- 1/2 cup of dry quinoa
- 1/2 cup of mushrooms
- 2 1/2 tbsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp of cayenne pepper
- 1/2 tsp paprika
- 1 tsp sea salt
- 3 stalks chopped green onions
- 3 tsp nutritional yeast (as a cheese replacement! so yummy...)

How to make it:

1. Preheat oven to 360 degrees.

2. Put your 1/2 cup of quinoa in a pot with 1 cup of water. Cover and wait until water comes to a boil. After it comes to a boil, keep covered and cook for 15 minutes on low.

3. While the quinoa is cooking and the oven is preheating, cut off a third of the pepper from the top widthwise. Remove seeds.

4. Water sauté mushrooms on medium heat for about 3 minutes. After the 3 minutes, add dried basil, garlic powder, cayenne pepper, paprika, and sea salt to pan and cook for another 3 minutes until spices mix into the mushrooms.

5. With the heat turned off, add the chopped green onions. Then add this mixture to your cooked quinoa.
Note: no need to strain your quinoa. It should have soaked up all of the water.

6. Spray baking sheet or use parchment paper on a baking sheet and fill peppers to the top with the filling mixture then top the peppers with nutritional yeast.

7. Place peppers on the baking sheet and bake them in the oven for about 20 minutes.
Note: our peppers took a little longer than 20 minutes. Start off with 20 minutes and then add more time if you need to. You want the pepper to soften and the tops to brown.

Props go to onesweethealthyvegan.com for the idea of this delicious recipe

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Gluten Free Sun Dried Tomato Pasta Salad

Gluten Free Sun Dried Tomato Pasta Salad

What you'll need:

- 3 cups brown rice pasta (dry)

- garlic powder

- 6-8 tbsp Kraft Sun Dried Tomato Dressing

- 1/2 cup of marinara pasta sauce

- 3 cups baby spinach

- 3 tbsp olive oil

- 1/2 tbsp Chia Seeds

How to make it:

1. Boil some water and add your brown rice pasta. Add garlic powder to boiling water and then cook pasta for 10 minutes.

Note: There are so many different kinds of pasta you can use here! My housemate Christi loves whole wheat and vegetable pasta. I love brown rice pasta and vegetable pasta.

2. Once your pasta is done, drain it, and let it sit for 30 minutes or until pasta is completely cooled.

3. Next, add 6-8 tbsp of Kraft Sun Dried Tomato Dressing.

4. Add 1/2 tbsp of Chia Seeds and as much garlic powder as you desire. Stir.

Note: Click here to read about the health benefits of chia seeds.

5. Add 3 tbsp of olive oil and 1/2 cup of marinara pasta sauce. Stir.

Note: Olive oil is my favorite ingredient in the entire world because it helps my skin glow. Click here to see the health benefits of olive oil.

6. Chop your 3 cups of spinach and add it to the pot. Stir and enjoy!

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Gluten Free Breakfast Granola

Gluten Free Breakfast Granola

What you'll need:

- 1 banana
- 7 prunes (or any other fruit of your choice)
- 1/3 cup of Bakery on Main Gluten Free Granola
- a pinch of cardamom
- a pinch of cinnamon

How to make it:

1. Slice your banana into bite sized pieces. I like to slice the banana long ways and then flip it on its side and slice long ways again. Then I cut it into small pieces.

2. Throw in your prunes, or any other fruit of choice.
Note: I love prunes because of the fiber. Click here to read more about the health benefits of prunes. Hey, did I also mention that they're only 100 calories in one serving?

3. Next, add 1/3 of a cup of Bakery on Main's Gluten Free Granola. I found this granola at Kroger and I'm in love. Only 140 calories in one serving!

4. Lastly, add a pinch of cinnamon and a pinch of cardamom and stir! Wahlah! A delicious breakfast that is quick, healthy, gluten free, and around 330 calories (depending on which fruit you use!).

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