Wednesday, July 31, 2013

Skinny Roasted Strawberry Parfait



                       
                 
                       


Oh ! You are going to love this fabulous Strawberry dessert! 
Today I'm a guest blogger at  ~ Hun...What's for Dinner?  where I featured this healthy roasted strawberry parfait that is low in calories, beautiful to look at, and delicious to eat .  

This is just one more great idea when you want to make something with strawberries, especially for company. And roasting the strawberries brings out a rich flavor that is exceptional and can be used  in other ways too: topping for pancakes, filling for a sweet potato, in a pie,etc. Once you taste these fabulous roasted berries, you'll wonder why you never thought of roasting fruit before!  It's easy and tastes divine!

Join me over at Cindy's Hun...What's for Dinner? to read the post and to learn how I made it.





I love your comments, so please leave one..




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Monday, July 29, 2013

2 Ingredient Banana Pancakes (grain free)


You have no idea how good these easy 2 ingredient grain free skinny banana  pancakes taste! They are one of the best breakfast recipes I have made in a long time..  Naturally sweet and flavorful from the ripe banana, they don't even need to be topped with syrup..

In addition, these gluten free and grain free delights are EASY to make and have only two ingredients: a banana and eggs.. I decorated the plate with some berries and cinnamon, but believe me they didn't anything extra for flavor.

I love these pancakes because they are not heavy or doughy and are light and easy to digest. So, you won't walk away with that heavy pancake feeling. Truly these pancakes make a delicious, light, healthy breakfast. They are perfect pancakes for those who follow a gluten free diet, for those watching their weight, and for those who want to avoid grain.

It is also fun to make silver dollar pancakes with little kids because it's so easy.
I made this recipe into seven normal size pancakes , but they could also make two or three  large crepes.
If you make the recipe into a crepe, it can be filled with cottage cheese, berries, or just eat it plain. You won't be disappointed.

Ingredients: 
1 large yellow banana ( no, you can't use a small banana or too ripe a banana)
2 large eggs  ( no, you can't use egg whites or not even a combination of egg and egg white)
Olive oil or coconut oil spray

Directions
Break up banana and put into a blender. Add eggs. Blend until smooth.
Spray a large skillet, pour batter into the pan over a low heat. Allow to firm up on one side ( takes about 1 minute) and then flip for about 30 seconds or until dry. Makes 6 pancakes..


                                   

Why grain free? 

Being gluten intolerant, I can't eat the following grains: wheat, rye, and barley. However, there are many people who follow a grain free diet and eat no grain at all!! I was interested in understanding more about a grain free diet and it's benefits, so I did some research. According to a post in a blog called 10 Reasons to Give up Grains on a blog called , The Nourished Kitchen  it turns out that all grains, including rice, oats, etc. can be hard to digest and therefore
  • cause inflammation in the system
  • cause problems in the gut 
  • cause problems with the joints
  • cause problems with the skin 
  • and are addictive for many people ( I know carbs are addictive for me) 
The post explains in detail the whys and hows. I have no affiliation with The Nourished Kitchen, but  I think this is an informative post that is worth reading 10 Reasons to Give up Grains 


Wednesday, July 24, 2013

Fresh Peach and Sweet Potato Salad

Pyrex glass pie plate filled with cooked chopped sweet potato, and peaches


Can you imagine this colorful peach and cold sweet potato salad gracing your Thanksgiving table?There is something about the combo that just screams fall. Maybe it's the multiple shades of orange. 

I initially made the recipe in the summer, when I had bought a basket of peaches and was looking for ways to use them up. Since peaches and sweet potatoes are available all year long, this recipe can be made all year long.

The recipe is simple and contains only four ingredients. It couldn't be easier to make, couldn't be healthier to eat, and couldn't be more welcome at any dinner table. This naturally gluten free and vegan dish is perfect to serve to company and can be made in advance and served cold or at room temperature. There is no need to turn on the oven the day you serve it, which frees up oven space.

Ingredients: 
4 medium sweet potatoes or yams, cooked and refrigerated overnight ( or until cold)
2 large peaches, cubed
a sprig of fresh rosemary
10 raw walnuts, chopped

Directions:
Peel and cube sweet potatoes or yams and arrange in a Pyrex ( or any ) casserole dish. Add the two cubed peaches, I left the skin on. Separate the leaves from the sprig of rosemary and sprinkle over the casserole. Sprinkle the chopped walnuts over the casserole as well. Keep refrigerated until ready to serve.

What is gluten ? 
Gluten is protein contained in the following grains: wheat, rye, barley and some oats ( see article) and any products made from those grains which include most crackers, flour, cookies, cereal, pasta, cake, bread, etc. Both whole wheat and white flour contain gluten.

 Most of my recipes are naturally gluten free, meaning that the recipes  do not contain any  wheat, rye, barley, or regular oats or any processed derivatives from those grains ( soy sauce is made from wheat)Instead, I use gluten free grains like rice, quinoa,  and buckwheat, which are permissible on a gluten free diet.

In addition, cauliflower recipes can taste like grain, but without the gluten and without the calories. Here are some cauliflower suggestions that are awesome!

Gluten Free A-Z Blog: Riced Cauliflower Pilaf  ( GREAT!!)

Low Carb Gluten Free Potato Salad ( made from cauliflower , not potatoes) ( A Nice Change)

 Lo Carb Pizza ( GF too) ( The crust is made from cauliflower) ( Love this!!)


For additional information about gluten intolerance , visit my website: Click here to learn more about Celiac Disease or gluten intolerance  and why gluten is not tolerated.

Sharing this on      SouperSundays where you can find wonderful recipes for soups or salads every Sunday...


Shared on the following blog carvinal parties: Blog Parties by day

 .

Sunday, July 21, 2013

Have Cracked Heels? This works





I have finally found a DIY  formula that worked for my severely dry and cracked heels. The formula is a combination of something I had already been doing plus something  new I found on a Pinterest post.

 At first I thought the Pinterest post was really odd. It recommended using mouthwash like Listerine  to help fix cracked heals. I was doubtful, but at the same time curious because I have had a lifelong battle with dry rough heels that frequently crack and hurt. 

 Well, believe it or not, the Listerine remedy plus what I had already been doing worked for me and transformed my heals into soft nice heals.

Although this remedy has been working for me, it didn't work the first time I used it. !! It took about 4 times of using the Listerine before I began to see some positive results.

Basically It's a DIY easy " foot soak"  that can be made up in just 30 seconds!! It's that simple!. In fact, I'm soaking in it right now, as I write this post. In addition, it's also a very cooling and soothing  soak for hot and tired feet.  

Don't think I haven't already tried many other  remedies over the years-
  1. I've done the Vaseline every night and white socks.routine. Helped a little, but didn't heal the cracks, and it's hard to sleep with socks in the summer. 
  2. Vaseline and plastic bags tied over the feet. Forget that one, you could really get hurt on a bathroom run, very slippery.
  3.  Over the counter  foot creams and " as seen on TV products- Also, didn't do anything , I guess my feet are too resistant; I need more than cream
  4.  Prescription cream- DID NOTHING
  5. Regular Pedicures- polished toes look great,  but it barely helps my heals
  6. A Microplane shaver- this is what has always worked the best for me. It does a great job taking off the really dry hard skin and works better than a pedicure. This has always been the best solution, but I still needed something to soften the heals as well  In combination, this new soak and regular use of the microplaner really softened and healed cracks
  7. .I used  THE ORIGINAL Microplane Colossal Foot File Pedicure Rasp Pink  microplaner.
Here is what I do that works:

  • I use this simple mouthwash foot soak  3-4  times a week ( now only twice a week) 
  • the microplane tool twice a week to remove hard dry skin
  • a little cream afterward microplaning  


 Here is what a microplane looks like:  THE ORIGINAL Microplane Colossal Foot File Pedicure Rasp Pink

My heels are finally looking good and I'm thrilled.
.If your heels are not really that bad , you probably only need to soak once a week and microplane once a week.

The DIY Magical Foot Soak: 
  • 1/2 cup clear uncolored  Listerine (actually any mouthwash will do)  However, don't use blue colored mouthwash; it will make your feet blue ( really, it did !!) 
  • 1/2 cup Vinegar (I used apple cider vinegar)
  • 1 cup Water or more
  • 1 foot basin 
Mix the uncolored Listerine, Vinegar, and water. Soak for 20 minutes.. Use a loofah to remove any dead skin. Wash off feet..

                                                           
Listerine, vinegar, water 
                   
                   

                 
Before ( ouch!!)
                       
                  
AFTER  
Disclaimer: I am not a medical doctor. The information in this post is for educational purposes only. I am simply sharing what worked for me. Always check with your doctor before trying anything new.    

Click here to see the blog carnivals that I link to this week :  Blog Carnivals
               

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Wednesday, July 17, 2013

Foods that Protect Against Sunburn

                         
Melon and Berries



     Did you know that many summer fruits and vegetables contain powerful antioxidants that can help protect your skin from the harmful rays of the sun? In fact, many  people report that they stopped getting sunburns when when they consciously fortified  their diets with these foods.

           Although the manufacturers of sunscreen would have us believe that  lathering our skin with their products is the best protection from the harmful rays of the sun, in reality most commercial sunscreens contain toxic chemicals that absorb into our bodies and may be more harmful  than sun exposure!   Skin cancer is a serious concern, and you may feel that sunscreen is your best protection, but perhaps your want to consider making your own or purchasing a nontoxic one from the health food store.  Here is a link to a post this week at My Lamp is Full about making your own sunscreen  . Also, please understand that improving your diet may help significantly  as well. Every notice how everyone loves watermelon in the summer? There is good reason, it is full of lycopene which  helps protect your skin from harmful sun rays.
            If you feel that you need sunscreen, why not do both:  Increase the consumption of the fruits and vegetables that are high in lycopene and other nutrients that help protect against the sun's rays,  and use your sunscreen, but check for one that is non toxic.  I am still learning about it, so personally I still use some sunscreen although I purchase a non toxic kind from Whole Foods. Actually, I haven't burned at all in the past year despite being in the sun and many times without suncreen.

A blog called Wellness Mama   posted a very informative article about the role of diet, supplements, and proper oils in  protecting our skin from the harmful rays of the sun through diet  Eat Your Suncreen . I think it's worth reading. She goes into detail about a wide variety of ways and which food to eat to protect your skin naturally. 

The following quote is an excerpt from an article about natural sunscreen in our foods from a blog called 
  Juice

"As it turns out, watermelon, as well as ruby red grapefruit and tomatoes, are all rich in lycopene. This powerful antioxidant found in reddish-colored fruits tends to act as a natural sunscreen. It actually protects skin cells from the sun’s burning rays, which can lead to premature aging and even skin cancer, and replenishes them. In addition, lycopene helps your skin act as a natural filter, allowing enough sunlight through for your body to produce vitamin D"  

Did you ever notice that watermelon grows and is plentiful in areas that are very hot and sunny? My husband's family is from the Middle East. Despite being exposed to the strong sun most of the year, they  never had any skin problems. However, they ate a very healthy diet that was rich in antioxidants and Omega 3's and ate lots of fruit.

Here is another article that is very specific about which foods to eat called 10 Foods that Prevent Sunburn

Summer is the best time to eat fruit because it just tastes so darned good! Watermelons, cantaloupes, papayas, and local berries ( we live near blueberry country) are refreshing, low calorie, and flavorful!

There are many such articles all over the Internet that discuss this subject.

In the meantime, especially during the summer when the sun's rays are really strong,  melon and berries will continue to be a key part of our diet as well as healthy fats like coconut oil and avocado, and leafy greens like kale, broccoli raab, dandelion.  In addition, I supplement with Vitamin D and extra vitamin C which are both anti- inflammatory nutrients.


Did you know that coconut oil contains a natural SPF of 4 .?. so for a very light protection, you could use some coconut oil on your skin. In addition, when out in the sun you can cover up with protective clothing.


Do you have difficulty eating enough fruit? 

Everyone seems to love fruit, but not everyone wants to cut up the melons for eating. If I don't cut them up to make it convenient for my family , no one eats them.
    
To solve that problem, I bought some glass containers that come with their own lids. Twice a week, usually on Friday ( for the weekend) and Tuesday, I fill up my sturdy containers with cubes of fresh melon and berries. I like doing it twice a week, because cutting up the large juicy melons can get sloppy. I spend a half  hour chopping and then cleaning up, but at least I only have the cleanup twice a week.

Chunked papaya

strawberries
organic berries washed and cleaned

Fruit salad
Our cut up fruit for the weekend
 I love the containers that I bought. Two of them are flat and stack in the refrigerator. The bowls hold a lot are a mixing bowls too. I love that they have their own lids. It makes storage so much easier..and you can see inside so you can find what you are looking for.
Fresh melon in containers
Ready for the fridge!; the berries are organic
   So, eating fruit during the summer is not only delicious and healthy, it plays a roll in fortifying our diet to have the protective nutrients needed to protect us from some of the sun's rays and possibly prevent sunburn.

Of course, the fairer your skin the more you may need to stay out of the sun, use protective clothing, wear hats and stay in the shade. 

Disclaimer: I am not a medical doctor and am not attempting give medical advice. This post is for educational information only. Always check with your doctor before making any changes in your diet or lifestyle.

May be shared on a few of the following blog carnivals
Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z  and Twitter .

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Sunday, July 14, 2013

Halushki ( Buttered Cabbage and Noodles) SRC

noodles and cabbage

              This Halushki recipe ( Buttered noodles and cabbage or its vegan alternative) is one of those recipes that the sum of the ingredients definitely creates a dish that tastes better than each ingredient by itself.. My mother used to make this comforting Eastern European ethnic recipe when I was a growing upIt was a simple recipe, but we all loved it. In addition, it was economical to make, and in those days no one knew how good cabbage was for you.

        I haven't made it in years, in fact I had never even remembered the recipe until I saw the recipe on  Secrets From The Cookie Princess ; my Secret Recipe Club partner for the month of July.

       Secret Recipe Club  My July partner,  The Cookie Princess,  has an incredible blog whose recipes really intrigued me. I was tempted by her Baked Zucchini Fries, her  Individual Baked Oatmeal Cups, and Crispy Quinoa Bites , but,  I couldn't resist making her Haluski ( buttered noodles and cabbage recipe, which brought back such fond memories from my childhood!

        This Haluski is made with fresh green cabbage which is a nutritionally a dense power food, boasting immune building antioxidants, and high in fiber as well.. Mixed with Gluten free Brown Rice Noodles (I get mine at Trader Joe's for $1.99 bag and it's organic, sodium free)  , it is one tasty dish and inexpensive too! As the Cookie Princess says in her post,"  It may not be the prettiest thing to look at but boy is it tasty" 


         Although it is traditionally made with butter, I found that coconut oil works just as well. In fact, I tried it both ways , and each  was a little different but equally good.  Don't be intimidated if cabbage is not your favorite vegetable; the cabbage has a very mild flavor in this dish. And although the recipe may seem a little heavy on the fat, the recipe makes a large casserole that could feed 10-12 people as a side dish. Divide the fat by 12 and it's not too bad!

Ingredients:
1 medium cabbage, cored ( see picture below) and chopped
1 package of Glluten Free Noodles ( I got mine at Trader Joe's)
1 large onion, chopped
1/2 stick of butter ( or 1/4 cup virgin coconut oil)
salt and pepper to taste and any other herbs you like to taste

Directions:
Cook the noodles in salted water, drain and set aside.
Core and chop the cabbage ( see pics)
Chop the onion
In a large skillet, saute the onion and butter ( or coconut oil)  and add the chopped cabbage. Cook down, stirring constantly,  for about 5 minutes until cabbage is tender. Add the noodles and mix well together. Saute for another 5 minutes and serve. I seasoned mine with 21 Salute salt free seasoning with 21 herbs ( from Trader Joe's) If you don't have it, just use cracked pepper and salt.
   
a head of cabbage cut in half
Cut cabbage in half
Cut out the hard core
                                                 
                     Place cabbage and onions in large skillet and saute in butter or coconut oil                  
Mix in the gluten free cooked noodles in the skillet with the cabbage and onions
Place in a serving dish , grate raw carrot on top to give it a little color, and serve!
                                                 
       An interesting side note: A friend from the Ukraine told me that in her country they call stuffed cabbage by the name" Halushki.". So, I was curious and asked her what they call this buttered noodle and cabbage dish.. She replied, we call it " buttered noodles and cabbage".. so there you have it.

Do you make this? What do you call it? Leave a comment!


To be shared on some of the following blog carnivals:  Blog Carnivals


Thursday, July 11, 2013

Quinoa Lover's Salad

Quinoa in a bowl with vegetables

Doesn't this salad look amazing?  It contains quinoa,  fresh spinach, oranges, chick peas and roasted beets making it a nutritional powerhouse of antioxidants and vitamins. In addition, quinoa is high in protein making this salad a meal in a bowl. I also love the light orange citrus dressing,  which I found very refreshing.

There is nothing like a good salad , especially when you may not feel like cooking . A salad like this could be a perfect lunch or light dinner or a side to complement a bigger meal.

This recipe was shared with me from my daughter in law's mother, Jeanette. We were invited  last Saturday at their beautiful home and knowing that I am a vegetarian, she surprised me by making this delicious salad. After one bite, I knew I would want to share it on my blog.

The homemade fresh roasted beets in the salad are exceptionally amazing. However, if you are in a hurry and want to able to throw this vegan salad together more quickly, you could use cooked beets from a jar or I've seen beets in the refrigerator section too.

In addition, this vegan and gluten free salad lends itself to variations. You could add slivered almonds, pine nuts, avocado, etc. Jeanette found the recipe on a blog called the Gluten Free Goddass.

Ingredients:

3 cups  quinoa , cooked
2 raw beets, trimmed and quartered ( don't peel)  then roasted in the oven for 45 minutes till middle is soft, then when cool rub off skin.
Olive oil Sea salt to roast the beets
2 big handfuls of baby spinach leaves
1 cup drained rinsed chick peas
Sea salt and ground pepper, to taste

1 fresh orange, peeled, trimmed, cut into bite sized pieces

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  Instructions:

Preheat the oven to 375ºF to roast the beets

Cook quinoa according to the directions on the package and set aside

Roast the beets ( about 45 minutes)  - when done set aside to cool. When cool, rub off the skin . Cut beets into bite size pieces. 

Make the dressing
Dressing: 
1/4 cup  olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
Combine all ingredients and whisk until smooth ; pour over salad and toss

Wash spinach

To assemble the salad, mix the warm quinoa, chick peas and spinach leaves in a large bowl.  Pour the dressing over the salad and toss. Add the beets and orange pieces without tossing  to keep the beets to from excessive bleeding ( everything will turn red if you overdo it)
Quinoa Spinach Salad
                       


Try some of these other recipes that I  posted last July::


Basil Spinach Pesto

basil spinach pesto


Cucumber Dill Dressing

salad dressing

Middle Eastern Lemonade

homemade  lemonade
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May be shared on some of the following blog carnivals:  Blog Carnivals


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Monday, July 8, 2013

Mushroom Artichoke Soup ( Vegan)


Mushroom Artichoke Soup

 This is one of the best homemade mushroom soups that I have ever made. It's simple, it's vegan, and of course it's gluten free. The combination of mushrooms and artichokes is amazing. I know the temperatures outside have been brutally hot, but I love good soup anytime of the year. I find it soothing  and filling. AND  a bowl of this magical soup is zero Points Plus on Weight Watchers!!. I know I probably should be posting a chilled soup today.  So, if it's too hot  for you to eat soup right now, Pin it for the fall or winter.

When I served this soup ( before the heat wave) at a recent family dinner, my mother in law actually said that she loved it, my grand kids ages 2 and 5 ate it and asked for seconds, and there were positive comments from the rest of the gang.

Does that tell you anything? It's rare that the kids like a soup, so when my grandkids said they liked it, I knew this soup was a winner.

The recipe calls for white mushrooms and dehydrated Chinese type mushrooms ( I picked up a bag at Trader Joe's for $1.99)  which creates a wonderful flavorful broth. Dried mushrooms are very concentrated and rich in flavor. If you've never used them before, they are easy to use and will enrich any recipe that calls for mushrooms. In addition, the recipe calls for some vegetable broth. ( make your own ?)  The 4 cups of broth adds some flavor as well , so use a broth that you really like.

If you like mushrooms, you will like love this soup. Light and flavorful, this soup is great to serve for company or any week night dinner. If you don't mind the extra calories, add some cooked quinoa to each bowl  for a heartier soup.

Ingredients:
1 medium onion, chopped
1 package of sliced white mushrooms, cleaned
1 package of dehydrated mushrooms ( I bought mine at Trader Joe's )
1 package of  fresh frozen artichokes ( I bought mine at Trader Joe's)
1/4 cup grated carrot
4 cups of good tasting vegetable broth ( I used Tabatchnecks)
 Olive oil spray

Directions:

Place dehydrated mushrooms in 4 cups of water and allow to sit and hydrate for at least 15 minutes  or an hour.( follow directions according to package)
In a wide soup pot, saute onions and white mushrooms in olive oil spray until soft. Add the dehydrated mushrooms and the soaking water that you have soaked and hydrated an and bring to a boil.. Lower the heat and add the frozen artichokes ( you can defrost them first)  and grated carrot. Add vegetable broth and cook for an additional half hour.( Soup is never an exact science, depending on how much liquid your vegetables absorb or how flavorful your vegetables are) add 1/2 cup more vegetable broth if needed or 1/2 cup water if needed.

Dehydrated mushrooms
Dry Mushrooms  soaked and hydrated ( I bought mine  dry at Trader Joe's in a bag) 

                         Vegan Mushroom Soup

                            


Frozen Watermelon Smoothie
      If you want to cool off with something chilled and refreshing, try my frosty watermelon cooler
         

Friday, July 5, 2013

Cauliflower Cous Cous Tabbouleh



Traditional tabbouleh is a Middle Eastern hot weather favorite that is made with lots of fresh parsley, tomatoes, cucumbers and bulgher.  It is as healthy as it is delicious with is tangy lemony dressing. Since bulgher wheat is not gluten free, I substituted riced cauliflower ( for instructions scroll down)  in this old family recipe which looks just like cous cous. 

It never ceases to amaze me how itneresting cauliflower tastes in so many different types of recipes, and doesn't really taste like cauliflower. This summer salad is light, low calorie, gluten free, vegan and low carb, making it a perfect salad for your next BBQ or family meal. Try it , you'll like it.

 If the idea of raw cauliflower seems foreign to you, think about the veggies on a vegetable and dip tray. Raw broccoli or raw cauliflower are often included. They taste great raw!

Great with red onion 
However, if you prefer, you can make this recipe and then sautee the mixture in a skillet that has been sprayed with olive oil spray and toast it for a few minutes until the cauliflower becomes cooked. It will be more like a a hot cous cous dish , but still delicious! 



How to Rice the Cauliflower  

 Break washed cauliflower into flowerettes


  Place flowerettes in food processor with metal blade ( may have to do 2 batches)
                                  Do not over process; only takes a few quick on /off blasts

                                              Cauliflower will look like rice ( or cous cous)


                 ( click to see recipes) Veggie Burger on a gluten free roll, cauliflower tabouleh and Jicama sticks (



Ingedients

3 cups of riced cauliflower ( raw)
1 cup chopped parsley ( flat or curly)
2 cups chopped tomatoes ( regular or cherry)
1 cup diced cucumber
optional: 1/4 cup fresh herbs, chopped ( what ever you have- mint, basil, oregano)
Juice of one whole lemon ( or to taste)
1/4 cup olive oil
salt , pepper,

Directions:
Rice the cauliflower ( Put cauliflower flowerettes in the processor with steel blade and whiz quickly 2 times till it looks like rice . It takes only a second) Do not over process. one or two quick blasts 
Mix  cauliflower with remainder of ingredients and toss.. allow to marinate and sit for at least 1/2 hour before eating.

May be shared on a few of the following blog carnivals
Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z  and Twitter .

Please leave a comment so I can be  introduced to your blog . I will visit you and  I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z  and Twitter .

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Wednesday, July 3, 2013

Vegan BBQ for July 4th







Can you believe that everything on this plate is vegan? Black bean Portabella burgers are so delicious, you won't even miss the meat, jicama sticks are crunchy and juicy ( and low calorie) , and cauliflower cous cous tabbouleh is a great summer side dish! Meatless Clean eating at it's best!

  It's July 4th and everyone is making BBQ's and parties! Traditionally, the foods are burgers, potato salads, Homemade Coleslaw etc. Well, the following  foods work well for vegetarians, gluten free and vegans too. 

I made black bean and Portabella  burgers   on a gluten free bun ( topped with easy to make homemade  Guacamole) , cauliflower tabbouleh ,  Jicama sticks with guacamole and humus, Quinoa, sliced tomatoes with cumin. Condiments of sliced red onion, cucumbers, and carrots for dipping into humus. You could add my Beet and orange salad for variety too. 

Yahoo!! 
Happy Fourth !!


Here are my spinach and black bean  Portabella burgers- don't they look good?

Black bean and Portobella  burgers,

My Spread 
How about some  vegan cauliflower Tabbouleh made with lots of fresh parsley, tomatoes, cucumbers, and riced cauliflower..Don't you just love how versatile cauliflower is? Here is another delicious low calorie /low carb healthy recipe. ( I'm going to make the tabbouleh a separate post too..)



Riced raw Cauliflower made in a food processor with the metal blade
( Put cauliflower flowerettes in the processor and whiz quickly 2 times  till it looks  like rice)
Happens in seconds!
Gluten Free Vegan Cauliflower tabbouleh salad 


Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.


May be shared on a few of the following blog carnivals
Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z  and Twitter .

Please leave a comment so I can be  introduced to your blog . I will visit you and  I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z  and Twitter .

Pin It

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