Category Archives: Gluten-free

Easy “Cheesy” Cauliflower



Today for lunch I was craving cauliflower and all we had was a frozen bag of it.  This made my wheels start turning…not very fast, but I did come up with a plan.  I took the frozen bag of cauliflower and emptied it into a large bowl and poured hot water over it.  A couple of minutes later I drained all of the water and tried to make sure the cauliflower was pretty dry.  I then put the cauliflower back in the bowl, drizzled it with EVOO (probably about 1 tablespoon all together) and then added some flavor. I then added 1 teaspoon sea salt, 1/2 tsp fresh ground black pepper and 1 teaspoon ground garlic (these are my best guesses on the amounts as I did not measure, but I would recommend doing it to flavor and everyone has different taste buds).  I stirred everything together and then added about 3 tablespoons of nutritional yeast…and stirred some more making sure I had a nice even coverage of flavor on the cauliflower.  I then put the cauliflower on a flat baking pan and put it in my oven which was pre-heated to 375 degrees.  Due to being hungry I only baked for about 12 minutes, but would say that you could bake anywhere from 12-17 minutes, depending on the amount of “roasty-ness” you want.  This was a wonderful, healthy, “cheesy” cauliflower side dish that our family will be having again (many more times!).  Enjoy 🙂


If you want to kick the recipe up a notch or two a touch of cayenne would be wonderful (we will be doing this next time I make “cheesy” cauliflower).


Garden Fresh Pesto (Vegan)


Parsley, basil and cilantro.





Add a sprig of sage to food processor.

Add your fresh cut parsley.

Add fresh cilantro.

Add in fresh basil.

Add fresh spinach.

1/4 cup pumpkin seeds (half of mine were raw and half were roasted).

1/4 cup pine nuts.

Add in 1 tsp crushed red pepper, 1 tbsp minced garlic, 1 tsp sea salt and fresh black pepper to taste. Also add in about 1/4 cup olive oil.

Fresh pesto shot #1.

Fresh pesto shot #2.

Fresh pesto shot #3…can’t wait for supper time 🙂

Garden Fresh Pesto (Vegan)

1 sprig of fresh sage

10 or so sprigs of fresh parsley

20 or so sprigs of fresh cilantro

6-10 nice sized sprigs of fresh basil

2-3 cups fresh spinach

1/4 cup pumpkin seeds

1/4 cup pine nuts

1 tbsp minced garlic

1 tsp crushed red pepper

1 tsp sea salt

fresh ground black pepper to taste

about 1/4 cup olive oil

Add fresh herbs, spinach, seeds, nuts and seasonings into food processor.  Start food processor and slowly add in olive oil.  Note:  You may not need the entire 1/4 cup of olive oil, all depends on the consistency of pesto you prefer.  Once fully “pesto-ized” taste to make sure you have a good balance of flavors, if needed add more seasonings or herbs to get the flavor you love.  Serve with noodles, tofu or however else you enjoy fresh pesto.



Israeli Couscous with Portabellos


Walking into my kitchen I was faced with the dilemma of what to make for supper.  After opening the refrigerator at least 3 times and two different cupboard doors I found some ingredients that sounded good and sounded good together (possibly)…so the experiment begins 🙂

Israeli Couscous with Portobello

1 cup Israeli couscous

1 1/4 cups vegetable broth

2 large portabello mushrooms

1/2 of a medium red/purple onion

3 tbsp olive oil

sea salt to taste

fresh ground black pepper to taste

garlic to taste

fresh basil (I used 4 medium leaves)

In a one quart sauce pan bring vegetable broth to a boil then add Israeli couscous, stir, place a lid on and lower heat to a simmer.  Simmer for about 8-9 minutes, until cooked.  While couscous is cooking start working on the rest of the dish.  Gently scrap gills out of portabell0 mushrooms and slice mushrooms into your desired size (ours were sliced in about 1/4 inch thicknesses and then each slice was cut into thirds).  Place olive oil into saute pan and add mushrooms and onion.  Cook until nicely golden, adding salt, pepper and garlic about half way through cooking process.  Once finished add mushroom mixture to your couscous and add fresh basil, stir and serve. 

All together (including the time it took me to look in the fridge and cupboards) this recipe took me 11 minutes to make…so easy, fast and tasty.


Soynut Brittle


Place one cup plain soynuts (can be found in your local health food store) in a heavy bottomed saute pan.

Add 1/3 cup honey, 1/2 tsp sea salt, 1/2 tsp roasted Saigon cinnamon, 1/4 tsp nutmeg,1/4 tsp ginger and 1/8 tsp ground cloves.  Cook over medium heat for 4-5 minutes, stirring constantly.  Keep a very close eye on the color as it is very easy to over cook and burn…also keep your nose working as it will let you know how your brittle is doing.


Once brittle is cook pour onto lightly oiled cookie sheet and let cool.

Cooling soynut brittle.

When your soynut brittle is cooled ENJOY!! (We sure did)



Quinoa & Spinach Side Dish


Place 1 tablespoon of olive oil in large pan. Add one chopped medium yellow onion.

Add 1 teaspoon sea salt and some fresh ground black pepper. Saute onions and seasonings until onions start to become transparent. Add 1 teaspoon minced garlic.

Add 2 cups cooked quinoa.

Add two large handfuls of chopped fresh organic baby spinach. Cook for a short amount of time, making sure to still want your spinach to have some texture.

Finely chop a nice bundle of fresh cilantro.

Turn heat off and add cilantro stirring well.

Finished, easy and oh-so-good for you (and good tasting!).


Quinoa & Spinach Side Dish

1 tbsp olive oil

1 medium yellow onion chopped

1 tsp sea salt

fresh ground black pepper to taste

1 tsp minced garlic

2 cups cooked quinoa

2 handfuls chopped spinach

2 tbsp fresh cilantro

Saute onions in olive oil with seasonings until onions start to become transparent.  Add quinoa and mix well.  Add spinach and cook for a short amount of time.  Turn heat off and add fresh cilantro.  Makes about 7 servings…unless you want seconds 😉


Nutrition Facts
Serving Size 73 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat

Saturated Fat



Total Carbohydrates

Dietary Fiber



Vitamin A   16% Vitamin C 6%
Calcium 3% Iron 13%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points