Tuesday, May 31, 2016

Eat Healthier with Broccoli Raab


We know we should be eating more healthy greens. After all , they help us detox from pollutants, help balance our ph, provide protective antioxidants and are loaded with healthy vitamins and minerals. A tasty green that is in season right now is broccoli raab, and it's so easy to make!

Have you ever eaten broccoli raab? Also known as rapini or broccoli rabe, it looks like tiny heads of broccoli broccoli with lots of spinach like leaves. The entire plant of this cruciferous vegetable is edible including the leaves, broccoli buds, and stems. This slightly bitterish green ( the bitterness comes from the stem which I like) has always been popular in Italian and Portuguese cuisines.

Fun Facts About Broccoli Raab

I recently read an interesting article by Andy Boy's nutritional expert, Keri Glassman,  about the valuable nutritional of benefits of eating broccoli raab!"10 Fun Facts About Broccoli Raab" ) 
Her article reminded of the reasons I try to include greens like broccoli raab in my daily diet.

Does it taste like broccoli? NO! It's totally different. I like it even better.
The following 2 simple recipes ( broccoli raab in garlic and oil or broccoli raab in pesto)  are easy and delicious! As with spinach, a large bunch will cook down significantly. This is how I like my broccoli raab ( buy it in any supermarket)

Two Easy Recipes for Broccoli Raab 


#1  Broccoli Raab with Olive oil and Garlic

Start with 2 bunches of broccoli raab and 5 cloves of garlic.
  • wash the broccoli raab
  • peel and chop the garlic cloves
  • chop the broccoli raab   
  • sauté the garlic in some olive oil until soft, add the broccoli raab and a pinch of pink salt ( if desired) and heat until it well wilted and lightly cooked ( about 5-7 minutes)
#2 Broccoli Rabe Tossed in Pesto Recipe ( click for recipe) 



Concerned about eye health, skin issues, weight loss, or bone health? You can read more information about the nutrients that may help in Keri's post:  "10 Fun Facts About Broccoli Raab" 



           Keri Glassman- one of Americas foremost registered dietitians and author


Do you like Broccoli Raab? How do you cook it? 
* my own fun fact: Most Broccoli Raab is grown in New Jersey

Disclaimer: I have no affiliation with Andy Boy, Keri Glasman or the contents of her post. I take no responsibility for any claims in her article. I simply read it, liked it, and am sharing it. I am not a medical doctor and am not trying to diagnose or treat disease. My post's are strictly for educational purposes.

I link my posts to this list of blog carnivals each day where you can find lots of wonderful recipes from bloggers all over the Internet. 

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Sunday, May 29, 2016

8 Healthy Salads




Salads are a perfect side for a Memorial Day or party or BBQ. These gluten free favorites are sure to please guests who want to eat light,  healthy, gluten free, vegan/ vegetarian or just love salads!. I've rounded up some of my most popular posts that are fast, easy, and delicious still in time to make for the holiday or anytime!

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 #1    Raw Kale and Blueberry Salad with Orange Dressing



# 2  Arugula and Cashew Salad with Lemon Mint Dressing





#3                 Fresh Raw Corn and Tomato Salad




#4 Green Bean and Cherry Tomato Salad with Balsamic Glaze


#5  Asian Quinoa Slaw Salad




#6  Caprese Stuffed Cherry Tomatoes ( not vegan)


#7  Avocado Caprese Salad ( Vegan) 



#8               Black Bean and Raw Corn Salad 


My favorites are the Kale and blueberry with orange dressing and the vegan caprese avocado salad. 

Linked :My Blog Carnival List and Souper Sunday at Kahakai Kitchen

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Wednesday, May 25, 2016

Asparagus Soup





No matter what the season, I enjoy a hot bowl of soup especially recipes like this asparagus soup that are fast, easy, seasonal and tasty. This delicious rich green soup can be whipped up in just 20 minutes from start to finish. If you like Asparagus, you'll love this flavorful soup!

It's finally spring on the East Coast and fresh asparagus are beginning to show up at local farmers markets, supermarkets, and the CSAs. I bought my first bunch of asparagus today and couldn't wait to make this simple soup that meets both gluten free and vegan standards.

I eat asparagus other ways as well. When asparagus are fresh and tender, I enjoy them raw. I eat them one by one, add them to salads or use them with dips on a crudités platter. However, sometimes I prefer my vegetables cooked, so I grill them or use small and medium asparagus spears to make this quick creamy soup that is light and flavorful.

Soup helps me boost the nutritional value of my meals and have yet another way to eat healthy greens!

Asparagus are a powerhouse of nutrients and help balance blood sugar

Not only are asparagus delicious, burt their health benefits are impressive.

  1.  Nutrient Dense ( lots of vitamins and minerals) 
  2.  Cancer protective antioxidants
  3.  Anti- inflammatory 
  4.  Helps balance blood sugar

In addition to being nutrient dense, asparagus contain cancer protective antioxidants,  anti-inflammatory properties, and may even help prevent cataracts. They contribute to maintaining normal blood sugar levels which make them a good choice for those with Type Two diabetes.

How to Select Asparagus

1. Look for bright green stalks
2. Look for firm stems
3. Their flowering tips should be closed and tight
4. Whether the stalk is thin, medium, or thick, the asparagus can all be very flavorful
5. Avoid stalks that are woody and may be chewy to eat.





How to Prepare Asparagus
Rinse well and then simply break off the ends that are the woody end. The woody end may appear white. The asparagus usually snap at just the right place. There is no need to even use a knife.

How to Eat Asparagus
1. Wash and eat them raw- they are delicious
2. Grill them and use as a side dish or garnish
3. Make them into a simple creamy soup

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 bowls

Soup Recipe

Ingredients: 
1 large onion, sliced in half moons or sliced ( or 2 leeks, sliced)
2 large stalks celery, cleaned and sliced
olive oil spray or a tablespoon of olive oil
1 pound of fresh asparagus, washed and woody end snapped off
6 cups of vegetable broth
2 cups water
1 clove of  garlic, cut in half
Cracked pepper to taste


Directions: 

Saute the onion and celery in olive oil spray or a tablespoon of olive oil until translucent. Add 4 cups of broth and 1 cup of water. Bring to a boil, add the asparagus and clove of garlic then reduce heat and simmer for about 8 minutes until the asparagus are tender.  Add remainder of liquid if needed and heat. Puree in a blender or high speed blender and serve! Easy and Delicious- add freshly cracked pepper to taste.


What is your favorite way to eat asparagus? Do you eat them often? Do you grow them? 


Linked on : My Blog Carnival List and Souper Sunday at Kahakai Kitchen

My notes:
I skip adding salt because the vegetable broth can be salty

***1139 and 1146- for photos

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Sunday, May 22, 2016

Green Bean Salad with Balsamic Reduction Sauce







Looking for a perfect side dish to make for Memorial Day Weekend? I could eat this delicious fresh green bean salad every day. It is easy to make, travels well, is great served at room temperature, and is gluten free and dairy free. It does contain sunflower seeds and almonds, but they can be omitted if nuts are a concern.

The spring flavors of red onion, tomatoes, green beans, and sunflower seeds are laced with my sweet balsamic vinegar reduction dressing and is really delicious. Did I mention there is no oil, so it is relatively low calorie too and works for low carbohydrate too! 

If you are not vegan, you can add crumbled blue cheese for an even more enticing dish !
Optional: Add crumbled blue cheese or feta ( I like it with blue cheese) 




What's Special About The Beans In This Salad

I love cooked fresh string beans, but sometimes they come out too soft, sometimes they come out too tough, and sometimes they come out an unappealing grayish green- but with this method. These green beans come out just right every time!

I was having a women's group over for a light lunch. Along with some egg salad, I was served this colorful gluten free healthy salad that I made relatively quickly and easily. It was impressive!

I knew this salad would only taste good if the string beans remained bright green, crispy and crunchy. Since, I wanted to cook the beans the night before,  I researched ideas and decided on the following simple method! It may sound simple but it turns out excellent beans for a salad or any side dish!

The Simple Method for Perfect String Beans!

Bring a large pot of water to a boil.
After you clean and prep your string beans, drop them into the boiling water for no more than 2 minutes.( Watch them carefully)
Using tongs, remove the string beans and drop them into a large bowl of cold water packed with ice. This will stop them from cooking and seal in the nice green color and crunch!
Remove the beans from the bowl of ice water and pat dry.
Use immediately in your recipe or store for up to 24 hours.




The Recipe: Green Bean Salad 

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10-15 minutes
Cook Time: 2-3 minutes
Serves: 6-8 sides ( double the recipe for a party) 

Ingredients: 

1 pound of raw green beans. cleaned and ends removed
8 ounces of cherry tomatoes, washed , dried, and halved
1/4 cup of diced red onion
1/2 cup raw or toasted sunflower seeds
1/4 cup of slivered almonds 
Optional: 1/2 cup of crumbled feta or blue cheese ( make sure the blue cheese is gluten free)


Directions:

Bring a large pot of water to a rapid boil. Quickly drop the fresh green beans in the boiling water for no more than 3-4 minutes! Immediately, using tongs, remove the green beans from the pot and drop into a large bowl of ice water. Remove, drain, and set aside.

In a large mixing bowl toss the cooked green beans, red onions, cherry tomatoes, sunflower seeds, and slivered almonds.( also the optional blue or feta cheese).

Dress with my fast and easy balsamic reduction vinegar Glaze recipe.


Click for the balsamic Vinegar reduction recipe 


My Notes:

1. Make the green beans in advance up to a day before. 
2. Assemble the salad the night before and cover well in the refrigerator.
3. Drizzle with the balsamic vinegar reduction dressing just before serving. 

Recipe
Linked on : My Blog Carnival List and Souper Sunday

________________________________________
Why I use and love Essential Oils!

I bought a Young Living Starter Kit that is pictured below and have found the oils extremely helpful for my entire family. It's like having my own chemical free first aid kit in the house and especially useful when I travel. I don't leave home without them. 
Click here to : Order Young Living Essential Oils
contact me at vegyid2@yahoo.com for more information or if you need help placing your order. Judee Algazi...

If you sign up as part of my group, I am available to help you with information, questions, ideas, webinars, etc.

This are a few of the oils that come in the kit: 

Thieves: We use it to boost our immune system. It's the first winter that I have not come down with a cold. I dilute it with a carrier oil ( like almond oil) and rub the thieves on the bottom of my feet before I go out each day. I also made a roll-on to carry with me for a touch up on my wrists in the movie theater, when I'm in a crowd, etc.. 

Panaway: I use this soothe achy muscles and it works great! I love the smell too. My niece gets menstrual cramp relief using Panaway diluted with almond oil applied to her crampy areas.

Lavendar: I diffuse this one at night before bed. It's very relaxing and we feel so peaceful when it's diffusing.

R.C. - My daughter in law uses this one for congestion and she feels it opens her right up. 

Digeze: I use this one for minor stomach discomfort by rubbing some Digeze diluted in a carrier oil on my stomach. It really works for me to break up gas and discomfort!

Click here to : Order Young Living Essential Oils

If you are interested in buying the oils at wholesale prices or just learning more about Young Living Essential oils send me an email. I am a distributor and can help you sign up and be part of our team to receive wholesale prices. Email: vegyid2@yahoo.com  Judee Algazi #3329912 is my distributor number

See all my recipes at a glance: Bloglovin 

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Friday, May 13, 2016

Creamy Roasted Tomato and Avocado Soup





There is nothing that I like better than a piping hot bowl of homemade soup. I find it soothing, tasty, and satisfying. Truthfully, this little bowl of roasted tomato and avocado soup packs a lot of super nutrition with vitamins, minerals, and antioxidants. And because it is liquid, it is easily digested and absorbed. Since this soup can be made in advance and stored for 3 days in the refrigerator, you can easily add a cup to your lunch or a bowl to your dinner. Making your own real food recipes ( as opposed to processed packaged food) is a health booster and can make you feel better and more energetic in the long run.

Excellent Nutrition


This creamy soup is not only gluten free, it is also vegan like many of my recipes, making it allergy friendly to serve to just about any guest. Although it tastes rich and creamy, the creaminess comes from the addition of an avocado ( not cream) after the soup is cooked. If you are not a fan of avocado, the soup is absolutely delicious without the avocado; however, the avocado adds some heart healthy fat and some added nutritional value.

Did you know that an avocado provides more potassium than a banana, is high in fiber, and that the fat in the avocado helps your body absorb the important fat soluble vitamins ( Vit E, D, K, A) from the salad and vegetables that you eat with it? This is really important if you have digestive issues because it helps keep your immunity up, your bones strong,  and your blood sugar stable. If someone needs to eat better- add vegetable soup to his/her diet. It's also a low calorie filler upper!

Fast and Easy-  5 ingredients- 2 steps

With our without the avocado, you will love this soup. It is easy to make and has only 5 ingredients: Cherry or grape tomatoes, fresh garlic, sliced white onions, vegetable broth, red or yellow pepper, and an optional avocado.

The cherry tomatoes, garlic, red pepper and onions are roasted on a cookie sheet and then everything is whizzed together with some vegetable juice and water. I then reheat it for 5 minutes and serve.
This soup is perfect for any season because cherry tomatoes are abundant year round, but just wait until the summer when you are gathering tons of these flavorful little red marbles from the garden or the local farmer's market.

The beauty of making this soup in the summer is that it also tastes fabulous at room temperature. So, after you blend everything in your Nutribullet or Vitamix ( it needs to be a strong blender to blend the skin), you can drink it at room temperature without re- heating it.



Time Savers, Shortcuts and Planning
1. Be prepared with the ingredients; buy them in advance ( 2 16 oz containers cherry tomatoes, 1 large white or yellow onion- sliced, 1 large red or yellow pepper sliced  - , 10 cloves fresh garlic, an avocado and vegetable broth)

2. The night before- wash and cut everything ( except the avocado)  before you go to bed the night before. Keep in a baggy in the refrigerator. Cover 2 cookie sheets with parchment paper and set aside.

3.First thing in the morning, turn oven on to 375 degrees. Place the garlic, red pepper, and cherry or grape tomatoes on one large cookie sheet and the sliced onions on the other. Spray both trays of vegetables generously with olive oil spray- ( toss around a little to coat well) or use olive oil. Roast in oven for about 40 minutes until everything is well roasted, not burned.

4. Remove from oven, place all ingredients in Vitamix and whiz until well blended. I made mine in my Nutribullet, so I had to make a few batches.

5. Store in glass Mason Jars for up to 3 days in the refrigerator. Whizz in the avocado before serving.
Heat if desired.
I used 2 packages to make 2 pounds of cherry or grape tomatoes
Before: I cut a few of the tomatoes, but no need to


After: I cooked these on two separate trays and just put them together for the photo
The tomatoes will spilt on their own

We had a few bowls before I snapped the photo - this was leftovers

How to make the soup

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 40 minutes
Blender Time: 5 minutes
Total time : 55 minutes
Makes:  3- 4 Mason Jars

Ingredients: 
2 containers of 16 ounce cherry or grape tomatoes, washed
1 large white or yellow onion, peeled and sliced
1 red or yellow pepper ( or 10 of those little peppers), cored and sliced
10 cloves fresh garlic, skins removed
2 cups of seasoned vegetable broth
2 cups water
optional : 1 Haas avocado

Directions: 
Preheat oven to 375 degrees
Cover 2 cookie sheets ( I large and 1 small) with parchment paper
( I use a brown non chlorinated paper)
Place tomatoes, peppers, and garlic on the large cookie sheet
Spray well with olive oil spray until eveything is well coated ( or toss in olive oil)
Roast in oven for about 40 minutes until eveything becomes caramelized ( not burned)
Remove from oven.
Whizz in the Vitamix. ( or in batches in a Nutribullet)
Add the avocado only to the amount of soup you want to eat and then reheat.
I do not like the taste of heated avocado in the stored/refrigerated soup.

My Notes: 

1. This soup freezes well. ( do not add avocado to the frozen soup batches)
2. #1030-1050

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Sunday, May 8, 2016

Mini Blueberry Pancake Muffins ( Gluten Free)



Do your kids love pancakes, but you don't have the time in the morning to make them ?
This is such a cute idea. Mini pancake muffins have all the taste of pancakes but without the fuss and mess!They can be made in advance and are a perfect grab and go breakfast for the entire family!



You can add fruit, chia seeds, nuts or whatever you like to increase the nutritional value of the muffins. Of course they are gluten free/grain free ( and dairy free)  and not only provide a healthy breakfast, they are also perfect for a healthy after school snack.

We all know the importance of eating a nourishing breakfast, but everyone is often in a hurry in the morning. How convenient to be able to just " grab " and "go" with a few of these delicious grain free/gluten free pancake muffins bursting with antioxidant rich berries!




I made these for a group of women for a morning meeting. They were intrigued with the idea and thought they tasted great. I keep them low in sugar so you can eat them with pure maple syrup if you dare or enjoy them plain.


This recipe makes about 24 mini muffins ( 2 trays) 

Another great way to make grain free pancakes is this banana pancake 2 ingredient recipe- it's one of my kids and grandkid's favorites! Why grain free? Grain contain phytic acid which interferes with the absorption of minerals. Since teeth and strong bones depend on minerals, it's good to find some grain free recipes for old favorites like pancakes!

These are so good and so easy to make : Grain Free Pancakes



Author:  Judee Algazi @ gluten free A- Z Blog
Prep Time:  5-10 minutes
Bake Time:  10-12 minutes
Adapted From :  Crunchy Creamy Sweet
Makes; 24 mini muffins


Ingredients:
1/4 cup coconut flour (see notes  below for where to purchase and why to use this kind of flour)
3/4 cup of almond flour
2 Tablespoons of coconut sugar ( or more if you are used to sweet things) ( I get this at Trader Joe's)
1 teaspoon baking powder ( non aluminum)
1/2 teaspoon baking soda
1 cup milk ( almond, coconut, or dairy- your choice)
1 large egg, beaten
2 Tablespoons olive oil ( or coconut oil)
1 teaspoon of vanilla extract
1 teaspoon cinnamon
1 cup of whole blueberries ( or chopped strawberries or both)
Optional: 1 teaspoon lemon zest ( from an organic lemon)


Directions:
Preheat oven to 350 degrees
Grease a mini muffin tin
In a large bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and coconut sugar and set aside.
In another bowl mix the wet ingredients ( milk, egg, oil, vanilla)
Add the wet ingredients to the dry ingredients a d mix until combined ( but not overly mixed)
Add the blueberries and stir or add berries to each muffin before baking
Drop 1 tablespoon into each mini muffin tin.
Bake for 10-12 minutes.

My Notes:

  • I keep these muffins in the refrigerator for about 3 or 4 days. I try to take them out an hour before serving to bring them to room temperature. 
  • They freeze well and defrost quickly 
  • They can be warmed up at a low temperature
  • I like them cut in half and spread with organic grass fed butter

Grain Free Flours

Coconut Flour- low in carbohydrates, high in fiber, great taste
  • This grain free flour is made from ground coconut. It is low on the glycemic index and much lower in carbohydrates that regular flour, making it a reasonable choice for those with hypoglycemia, diabetes, or for those that just want to reduce carbohydrates. 
  • It can be purchased at any health food store or Trader Joe's. 
  • You uses small quantities and cannot be used as a substitute for regular flour because of the higher fiber content , more liquid is required when using this flour. 


Almond Flour - lower in carbohydrates, easy to digest , very light and tasty
  • You can make your own almond flour by simply grinding almonds in a grain mill or purchase at any health food store or Trader Joe's. I find the prices are best at Trader Joe's. 
Coconut Sugar- lower in carbohydrates than table sugar, but it is still sweet. Use it very carefully with limitation. 

Once you invest in these two low carbohydrate flours, you can make muffins, mini cakes , cookies, doughnuts, etc. 











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Thursday, May 5, 2016

Homemade Balsamic Vinegar Reduction








Have you ever tasted balsamic vinegar reduction? It's fabulous and easy to make!
It's made from regular balsamic vinegar, but it is sweeter, richer. and thicker.

Balsamic vinegar in itself is made from fermenting grapes and provides the same powerful antioxidants, electrolyses and minerals that are grapes provide. In addition, fermented products are good for intestinal health. Because it is low calorie, low carb, and low fat , this recipe for great tasting vinegar reduction can be used to replace high fat or high sugar salad dressings and marinades.

You can buy a ready made bottle of balsamic reduction in most supermarkets, but it is somewhat pricy - like 8.99-10.99  for a very small bottle. However,  you can make your own reduction easily and quickly using just plain old balsamic vinegar.


I used a modestly priced balsamic vinegar from Trader Joe's 

What You Need To Do

Did you know that you can actually cook balsamic vinegar?
You will need just 1 cup of balsamic vinegar, a small saucepan, and just 10 minutes to cook it down.
That's all it takes to transform the vinegar into an extra special sauce that you can use on a variety on dishes.


The Difference Between Balsamic Vinegar and Balsamic Reduction

Something really special happens to regular balsamic vinegar when it cooks down. It becomes sweet/tangy and delicious. It's a wonderful dressing for vegetables, salads, or some fruits!

It is gluten free and vegan, making it a great choice when you have guests!

It's so easy to make and so easy to use, you'll want to make your own rather than buy it! You can store it in the refrigerator for 3 weeks! So when you see a recipe that calls for balsamic vinegar reduction, you will be all set.

How I use it

1. Drizzle over strawberries or watermelon- amazing!
2. Use for salads- yum!
3. Mix into French String Bean Salad ( I'll be posting the recipe next week)
4. Great for marinades




1 cup of balsamic vinegar in a saucepan
Author: Judee Algazi@Gluten Free A-Z Blog
Prep Time: 1 minute
Cook Time:  10 minutes

Ingredients: 
1 cup of ordinary balsamic vinegar

Directions: 
Pour the balsamic vinegar into a saucepan.
Bring it to a boil and then reduce to a medium simmer until the vinegar cooks down for about 10 minutes whisking to keep it from burning.
Remove from the heat to cool.
The vinegar will become thicker. If it gets too thick add a little more vinegar and cook again.


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Wednesday, May 4, 2016

Fire Roasted Eggplant Appetizer





Remember when I posted the tutorial for how to fire roast an eggplant on the stove?
I knew that you would need to know how to do it for this recipe.

Fire roasting an eggplant over an open flame makes the eggplant tender, smoky, and yummy! ( Here's how) !

Then you can  scoop out that eggplant flesh and make a wonderful bowl of Smoky Fire Roasted Eggplant appetizer.

Fire Roasted Eggplant

After fire roasting my eggplant for that blog post, I wanted to use it in a recipe. I was having company for dinner, so I made my smoky eggplant appetizer which is naturally gluten free and so low calories that it is zero smart points on Weight Watchers! ( if you are a WW and like zero smart point recipes, - leave me a comment)

The recipe is quick and easy and the flavors improve the longer they mingle.
It can be served at room temperature, making it easy on the host/hostess!

Vegetables are so important to include in your meals, and they are naturally gluten free. Your mama wasn't kidding when she said, " Eat your vegetables." Our bodies need a good amount daily to provide enough antioxidants, vitamins and minerals to help keep us healthy in a world where we are constantly exposed to harmful toxins in our water, air, and food. Fruits and vegetables are our natural protectors! When they say eat 6-8  fruits or vegetables a day.. This is one way to do it!

Eggplant dips and spreads have always been popular in Mediterranean diets where eggplant is plentiful. Adding lemon juice, tomatoes, and spices enhances the flavor and nutrition of this low calorie, low carb vegetable. Many nutritionists say that the Mediterranean way of eating is one of the healthiest diets for good heart health. ( see Dr. Axe's article for detailed information)



Try it for your next party, you'll like it!!

Ingredients:
2 cups of fire roasted eggplant ( Here's how)
1 cup of diced ripe tomatoes sprinkled with 1 teaspoon of cumin
1/4 cup of diced onion ( you could use red onion or scallions)
1/4 chopped cilantro
1 teaspoon of cumin
Juice of one lime

Directions: 
In a large bowl mix the cooked eggplant, tomatoes with cumin, onion, cilantro, and lime.
Mix well with a spoon. Serve on gluten free crackers or corn chips.


Would you ever make this for a party?
 Leave a comment in the comment box on the bottom of the post.


MY notes:
This is a wonderful side for Passover.

I'm a Young Living Essential Oil's Distributor. If you would like to learn more about using Essential Oils, please feel free to contact me at Judee Algazi- Email:  vegyid2@yahoo.com Distributor #3329912

Visit the Young Living Website

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Tuesday, May 3, 2016

Gluten Free Cauliflower Rice Fiesta for Cinco de Mayo




Hola! Hola!  In honor of Cinco De Mayo I'm making my gluten free Riced Cauliflower Fiesta as a side dish for tomorrow tonight's dinner! The Mexican flavors are amazing and it is so easy to make!

If you haven't tasted riced cauliflower, you are really missing out.



Riced Cauliflower is made in the food processor by simply filling the container with cauliflower flowerettes, buzzing the on off twice and thus creating cauliflower rice! Once you have your "rice" you can use it to make a variety of tasty low carb dishes. How to make your own cauliflower rice

However Trader Joe's started to sell organic riced cauliflower in the frozen vegetable department!
How easy is that? Now I simply buy the cauliflower rice already made and then make my recipes!

That's how I made this recipe! Fast- Easy- Tasty.

This recipe makes a beautiful presentation and tastes like a soothing- kind of like comfort food without the calories! Naturally gluten free and vegan, this ten minute recipe is a perfect side for your Cinco De Mayo celebration!

I adore riced cauliflower and since Trader Joe's started selling it frozen in bags, I've been experimenting with more and more ways to use it!

This festive Mexican dish takes about ten minutes to make and provides lots of antioxidants and vitamins like only a cruciferous vegetable can.   On Weight Watchers this fabulous side has ZERO smart points.

So dig in! It's Fast, Easy, Healthy, low calorie and low carb! This naturally gluten free and vegan recipe a winner!

Ingredients: 
1 bag of frozen riced cauliflower ( or 4 cups of homemade)
1 cup of diced tomato
1/2 cup of sliced black olives
Juice of 1 lime ( freshly squeezed)
Cracked pepper to taste
Optional: Red pepper flakes if you like things with a kick! ( I don't)

Directions:

In a small bowl mix the tomato, black olives, lime juice, cracked pepper and set aside.
Spray a skillet with olive oil spray. Pour entire package of frozen cauliflower rice into the pan. Cook on simmer until the cauliflower thaws out and cooks a little.- about 8-10 minutes ( watch the pan so it doesn't burn). Mix the vegetable mixture with the cauliflower in another bowl. Serve immediately.
*** if you are using homemade cauliflower, add a 1/4 cup of vegetable broth to cook down the cauliflower in the skillet.

Spray a skillet with olive oil spray. Pour entire package of frozen cauliflower rice into the pan. Cook on simmer until the cauliflower is thaws out and cooks a little.- about 8-10 minutes ( watch the pan so it doesn't burn) 



Mix the chopped tomatoes, olives, lime juice and seasoning

Toss with the cooked cauliflower . Enjoy while cauliflower is still hot!
     This recipe is linked to these fabulous blog carnivals

My Previous Cinco De Mayo Recipes:

2012 Cinco De Mayo Recipe: Marinated Artichoke and Tomato Salad ( vegan)

2013 Cinco De Mayo Recipe: Mexican Corn and Bean Bake ( Vegan)

2014 Cinco De Mayo Recipe: Mango Salsa ( vegan)

2105 Cinco De Mayo Recipe: Avocado Caprese Appetizer ( Vegan)

I'm a Young Living Essential Oil's Distributor. If you would like to learn more about using Essential Oils, please feel free to contact me at Judee Algazi- Email:  vegyid2@yahoo.com Distributor #3329912

Visit the Young Living Website

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