Baked Gluten free Chicken Nuggest...no joke.

If you are like me you gasp at the price of a dozen gluten free chicken nuggets...$6.99!!! Really??? I am not a huge fan of feeding my kid’s fried foods, but they are a special treat that my kids are more than excited for :-). I decided to figure out how to make my own...and of course a HEALITHER baked version...mission complete!

This recipe will honestly blow your mind that you made them! The kids will go crazy & quite frankly so will the adults!

Start by cubing large "chunks" of chicken. Same size you would like a nugget to be (you can make "fingers" if you rather). You are going to make a wet & dry mix - and begin a little assembly line. It goes quickly, and clean up is actually very easy. This will make about 18 nuggets. So here we go...

What you need:

2 Large Chicken Breasts - cubed into nuggets or fingers

Wet Mix:
2 Tablespoon Greek yogurt
6 Tablespoon egg whites
1 Tablespoon agave
1 Tablespoon cornstarch

Dry Mix:
1/2 Cup Gluten Free Bread crumbs (I like the tortilla crumbs)
1/4 Flax seed meal
1/4 teaspoon chili powder (more if you would like)
1/4 teaspoon garlic powder (more if you would like)
Pinch of course sea salt
Pinch of black pepper


Set oven @ 425 degrees. Lightly mist a cookie sheet with olive oil. Place all dry ingredients into a large zip lock bag, and wisk all wet ingredients in a bowl. Start with about 1/3 of the chicken cubes & work in batches. Place them in the wet mixture, completely coating them. Let them sit for about a minute to absorb the liquid a bit. Then place them in the bag of dry - toss them around and get them well coated. Remove and place them on the cookie sheet. Repeat until all the nuggets are complete - then LIGHTLY mist the tops of nuggets with olive oil. Bake for about 15 minutes - turning them with tongs at about 10 minutes. If you make your nuggets larger it will take a bit longer. They should be toasty brown & obviously not pink in the middle :-).

And Voila! You are no longer a slave to the crazy price of gluten free nuggets! WOO HOO! Now throw away your bag, wipe up and drips, and put your cutting board and bowl in the dishwasher - clean up complete :-)!

Let's get to the Meat & potatoes of it, shall we?

There are a few things that come to mind when I think of fall...and this meal is one of them :-). The ultimate Roast & Veggies. My husband goes crazy when I make this, and if you have men around (neighbors, husbands, friends) you better move away from the food before serving or you will be taken out - quite literally.

So, this is going to seem quite simple...and it is. I could tell you to put in this, or that, or whatever, but the truth of the matter is this is a CLEAN, simple and actually very healthy dinner that ANYONE can make & look like a kitchen veteran. Oh, and your house will smell amazing = bonus!

First thing is first; do not be scared of large pieces of meat. For the longest time I would shutter at the thought of having to do anything with something larger than a chicken breast. It was like WAY too much animal for me. I have gotten past that :-) and you can as well. So, don't be scared - I will walk you through the hard parts (picking it out at the grocery).

So, you are here - at the grocery and there are rows of raw meat staring you down. Which one to pick? Well, that is really preference. I would suggest trying a few different ones. I personally like rump roast (sirloin, which is about 10% fat) or a bottom round (contains about 15% fat). Stay away from anything that has layers of fat around it - we want to keep this healthy!

You will need:
2-3 lb Roast (3 pounds will make about 6 servings)
2 cups Carrots
2 cups Celery
2-4 Large Parsnips
2 cups Sweet Potatoes or red Skins
2 cups Mushrooms (sliced)
2 Large Apples (thick slices)
1 Shallot (rustic diced or large pieces)
1 tablespoon minced garlic
Beef Stock - low sodium & fat (large can)
Veggie Stock - low sodium (large can)
Bay Leaves (about 4)
Salt
Pepper
1 Tablespoon Olive Oil (probably less)

Turn your electric skillet (yes, you read that correctly) to about 350 degrees (or medium). Get it nice and hot. While that is warming take our meat out. Remove any fat you may see (which you shouldn't as you selected a lean piece, right!?). Just LIGHTLY rub some olive oil & sea salt over the whole thing. You are going to sear the meat in the skillet - seal in all the juices. You don't want it to stick, yet you do not need much oil to prevent that. Start to sear all sides of the roast (leave it on each side for a few minutes). You want it nice and brown.

Once you have all sides of your roast done you will want to pour 1 whole can of low sodium/low fat beef broth over top, filling the skillet. Add in your bay leaves, shallot & garlic. Now let this sit and cook for at least an hour. You will need to add water along the way (2 cups maybe). Keep the meat submerged in liquid - do not let the broth evaporate. Keep the vent on your electric skillet about 1/4 open. Just enough to let out some steam, but keeping the inside like a little sauna. Think of it as a spa day for your beef.

While your meat is cooking clean the veggies. Put them all in one large bowl ready to go. You will want to peal, clean and dice everything. How large you dice them is a personal preference. I like them a bit larger (more rustic), however if you have kids you may want to cut things a little smaller. Try to keep everything about the same size though so it cooks evenly.

As for the veggies, you can NOT have too many. I repeat, you CAN NOT have too many! You just have to add more broth or water to steam. The quantities above are just a gauge. You can certainly add in another cup of carrots if they are a favorite. You will want to select the largest (fattest) parsnips they have. The more the better, people love them. If you aren't familiar with them they look like a white carrot. They have a sweet, yet gingery taste and they are amazing in this dish. DO NOT LEAVE THEM OUT. I prefer to use sweet potatoes & keep this meal 100% a nutritional boost - red skins are my husband’s favorite so I tend to use those half the time. Try it with the sweet potatoes; it really is a better option :-).

You can add your veggies (except the apples) at about 1 - 1.5 hours into the meat cooking. Just open the skillet, and place them all around the meat. Add your veggie stock & salt & pepper the meat. Cover & let the veggies steam for about 45 minutes to an hour. You will need to check them every 20 minutes or so. Once they are all tender, remove them & put them into a separate bowl. Drizzle with broth and cover with foil. Those puppies are now done.

Add the apples to the meat & cover again. Continue to let the meat cook until it literally starts to fall apart. It is then done. The apples should be steamed & can be removed and added to your veggies if you would like. They add a sweetness which is nice.

Remove the meat & place onto a plate. Slice it roughly, and make sure you pour the broth over top of the meat once you have sliced it. You can keep your veggies on a super low oven (250) while the meat is finishing, then just remove the foil to serve.

This meal is really easy. In fact, other than cleaning the veggies it pretty much cooks itself. I add no artificial flavorings, butter or additives - it is 100% natural & clean. It tastes amazing.

* Vegans, you can create this same meal using large pieces of eggplant & whole portabella mushrooms instead of meat. Replace all broth with vegetable stock. The cooking time would be only about an hour, but you will have the same sort of result!

Okay Peeps, time to detox!

If you are like me you stumbled upon 1 or 2 (okay MAYBE a few more) pieces of Halloween candy, treats, and goodies. I have been feeling sluggish and yucky for days now - so, time to detox :-). This is a great quick & easy soup (and I mean EASY) that can be kept on the stove all day (just nibble at when needed) or can be served as a meal. I buy almost everything needed for this already cleaned, cut and diced so I can make it in literally 3 minutes.

After a few days of some clean cleansing you will be feeling back to your old self! That feeling can't come soon enough for me, ugh!

Detoxifying Veggie Soup (makes 2 servings)

4 cups vegetable (low sodium, organic) stock
1 celery rib (diced)
1 cup diced carrots
1 cup mushrooms of your choice (I prefer just a nice button mushroom in this)
1 medium sized shallot (diced)
1/2 cup cubed "light" tofu (cube small)
2 bay leaves or 1 tbsp. Braggs seasoning (fab stuff, use it all the time!)

Put it all in the pot, cover and simmer until cooked - don't over boil, just let the flavors melt together in the pot. I like to serve with a little fresh parsley or cilantro on top. You will feel so much better after a day of this healthy soup! Hooray for cleansing!

Poor Man's Risotto

Wow has it been an amazing fall weather-wise...but as many of us have felt the cooler temps creeping in at night...before you know it there will be snow :-(. Risotto would be great, wouldn't it? But it is time consuming and I need instant gratification when it comes to quick comfort. This one is easy on your wallet & figure! And when I say  it is quick and easy, I mean QUICK and EASY!

For the most part I don't eat many starches or “complex carbohydrates”, so when I do, it better be good. There is nothing like a warm comforting bowl of carbs on a fall day to get you toasty .

Now, you know I can't go all out with butter, cream, etc...so my version will (OF COURSE) be a healthier alternative...but NEVER compromise amazing taste. This meal is low in calories and fat, so eat up!

One thing this recipe calls for which is a MUST is truffle oil. It is a bit pricey, but I swear to you it is what makes this meal go from a "poor man's" dinner to a "I'm rollin' in it" meal. I love the smell, taste and feeling truffle oil gives anything it is added to. You also just need a tiny bit, a little goes a long way - so make the splurge (a small bottle will last you a looooooooong time) - it is an amazing ingredient that makes you feel luxurious!

What you need (this makes TWO medium sized servings)...
2 cup organic vegetable broth
1/2 Cup of cream of rice or grits
1 1/2 Cup fresh sliced mushroom medley or baby bellas
1 tsp. pre-minced garlic
1/2 truffle oil
Course Sea Salt & pepper
fresh parley (if you have it)

In a sauce pan combine broth, garlic, oil and mushrooms. Bring to a soft boil & let the mushrooms get tender (about 3-5 minutes). Then add in cream of rice (or grits if you prefer). Allow the cream of rice to cook for a few minutes & start to thicken - feel free to add broth if needed. This can easily and quickly go from liquid to a brick, so stir & watch it closely. The whole meal only takes about 7 minutes. Once the consistency is creamy, spoon into bowls. Garnish with course sea salt & fresh ground pepper...add some fresh parsley if you have it :-). Now sit back, enjoy and savor this one...it is amazingly delish!

Going "Loco" for these balls...

So, I posted some "crazy balls" the other day - and while those are good, I was just feeling that I needed more. I thought and thought...and then created these little numbers. My kids actually named these...a very long story and years of Noggin watching made naming these little confections quite easy. My daughter says they are so good they make your legs "go loco!".

My kids ate these up and begged for more. I myself ate a handful as well :-). There isn't a single processed or crazy additive, no sugar (!), and they are packed with vitamins & fiber...so you too will go LOCO for these!

Makes about 20 balls...

2 cups raisins (any flavor or color is fine)
1/2 cup Flax Seed Meal
1 Cup unsweetened coconut
1 1/2 teaspoons vanilla extract
1/4 of coconut (or topping of your choice) to roll finished balls in

Using a food processor mix all ingredients together. Continue mixing until the dough literally "balls" itself (about 1-2 minutes). Roll into 1" balls & roll in coconut.

Store in a tight container in or out of fridge. These are DELISH - and super sweet. Enjoy!!!!

* you can find flax seed meal in the baking section or "natural/organic" section of most grocery stores. If you can't find it you can make your own by grinding flax seed in a coffee grinder.

Crazy balls

This is a CRAZY recipe & I couldn't decide what to think about it! They literally have two ingredients - I suppose 3 depending on what you decide to roll them in, but still! You could even use a few different toppings and make a little "Crazy Ball Bar".

The verdict: My kids loved them, I liked them, and my husband didn't care for them (he said they were "pretty good"  -  whatever that means :-). Bottom line: these little suckers are GLUTEN FREE, RAW, VEGAN, and actually healthy, so for those reason I am going to share them :-).

Okay, so in the midst of all the back and forth I forgot to take a picture! Seriously! I am soooooo sorry. They are cute though. They look like a "donut ball"

What you need:

1 pound Medjool Dates (pitted)

2 Cups Dried/Shredded Coconut

Sea Salt

You can Roll them in:

- ground pistachios

- coconut

- cocoa

- another nut/seed you love :-)

Pit the dates. Combine pitted dates & coconut with a few dashes sea salt in a food processor (fitted with the "s" blade). Pulse for about 1 minute or until a dough like consistency has formed.

Roll dough into one inch balls, then coating them in the topping of your choice. That's it. Doesn't get any easier & the kids love them (no joke- they loved them).  Refrigerate in a container, however you can serve them room temp....this makes about 20 balls.

Crazy, I know!

* if you are following a "raw" diet you need to make sure you buy dehydrated coconut & your topping is "raw" as well. Whole foods offers a section of "raw" cooking ingredients including granolas, cocoa, and coconut, as well as many others!

On a side note, let's just point out the health benefits of dates...they are SUPER fiber packed, contain more potassium than bananas, and are loaded with a variety of B-complex vitamins including thiamine, riboflavin, niacin, vitamin B-6, and pantothenic acid. WOW!

While coconut is packed with "good for you" dietary fats, helps fight and prevent a list of diseases, and give you a dose of iron, vitamin C, an assortment of B vitamins, folate & pantothenic acid, manganese, copper, potassium and selenium, phosphorus & zinc. No kidding!







 

The best Fall meal...Grilled fish with tomato artichoke broth :-)

This is one of the EASIEST "comfort" meals I make...I love love love this on a fall night. It is perfect when the days are still warm, but the nights get cool. It is light and healthy, yet warm and cozy...all at the same time! Crazy!

This recipe has so many variations (I list them at the end) - once you get the "base"  you can literally add anything that sounds good or you have on hand! Possibilities are endless! This makes a dinner for 2. It is easy to double or triple!

What you need....

- 2 Halibut (or ANY white fish) fillets

- 1 cup of grape tomatoes (cut in half) or 1 can diced tomatoes
- 1 cup veggie broth
- 1 cup frozen (or 1 can) medium sized artichokes
- 1 tbs. garlic
- 1 shallot (sliced)
- 1 tbs. red pepper (totally optional!)
- sea salt & pepper (as must as you like)

- fresh parsley (if not fresh, don't bother!)
- freshly grated Parmesan cheese (if you please :-)

In a saute pan lightly mist with olive oil. Add in garlic and sliced shallots...quickly and lightly brown. Add tomatoes & let them get a bit scorched. The skins will begin to peal, then add in all other ingredients (except fish!). Let this simmer and cook for about 10 minutes (can really go as long as you want). While this is cooking prepare and cook fish. Feel free to add in more broth if needed!

For the fish - clean and dry fillets. Lightly mist with olive oil, sea salt and pepper. You can grill outside, on an inside grill or pan sear - makes no difference. I typically use the indoor grill - it is quick, easy and the fish doesn't fall apart as easily. I put it on the grill for about 3 minutes each side, or 3 minutes total on a double sided indoor grill. It all depends on the thickness of the fish. Thicker fillets will obviously take a bit longer. You want it to be moist and flaky, not dry and hard , so take caution to not over do it!

In individual shallow dish or bowls spoon broth into bottom, place fish over broth and top with fresh parsley and grated cheese. I like a bit of fresh cracked pepper too.

Next, put in a fantastic movie, pour a fantastic red wine and warm up with this amazingly comfort dish! It is great to entertain - soooooooo easy & great with an outdoor fire :-).

Options (you can add these in lieu of artichokes or in addition, the more the merrier!)
- whole or diced hot cherry peppers (from a jar)
- black or green olives
- canned cannellini beans (drained & rinsed)
- banana peppers
- sliced mushrooms

* vegans: you can use a grilled eggplant or mushroom in place of fish. Omit cheese as well :-)

Enjoy, Enjoy, Enjoy! You will be making this often I am sure!

My "tools of the trade"...can't live without 'em!

I often talk about my "tools of the trade" if you will...I have several that I just can't live without. I thought it might be helpful if I attached a few links to the ones I like best. So here ya go!


These are literally things I can't live without. I am not a gadget person. As many of you know, I am a simple girl who can't stand clutter or mindless objects...while some may call it "OCD"... just call it "staying sane". So, if these are in my kitchen, by golly they must be good! Nothing without purpose stays around here long :-).


My "bestie" kitchen friend is my stir stick...best thing ever made. I make everything from smoothies to dressings & everything in between! No more blenders, choppers, mess, clean up, etc. etc...It has changed my life!

http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1317832636&sr=1-1

My panini maker...I like mine because it has a dial to adjust the temp...it is NOTHING fancy & it is rather inexpensive. I use it as an "indoor grill" and literally cook anything & everything on it. Just did chicken last night :-)! You can spend more, and by all means if you want to, go ahead! I have found that regardless of what you spend, they tend to break after a few years. So, if you use it often (like me) you will be replacing it often...mine is cheap & awesome. I feel it is better to splurge on a purse, right?

http://www.amazon.com/Sunbeam-CKSBPM5020-2-SLICE-PANINI-MAKER/dp/B0045KWUBI/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1317832900&sr=1-4

The infamous mandolin...This is what makes people think you have real talent in the kitchen. However, it is literally easier to use than a knife - but it makes things look so sophisticated & professional. It takes any meal to the next level...and it is so fun to create new things. You can pretty much julienne anything, haha!

http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1317833063&sr=1-2

I typically make my own bread...sounds hard and fancy right? Couldn't be any further from the truth! By going gluten free finding a good bread is hard...and expensive. So, I just started making my own. I love my bread machine & after months of pondering which one to get (research, research and more research) I decided one this one...couldn't be happier! Used it many of times, and it is still kickin'!

http://www.amazon.com/West-Bend-41300-Electronic-Dual-Blade/dp/B002JM0ZWK/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1317833219&sr=1-8

So there are a few of my fav's...hopefully you can find them helpful as well!

Sweet Potato Black Bean Chili

Okay, so we all know how great sweet potatoes are for you...but do you really? These little root veggie suckers are amazingly good for you. So, I urge you to put them into anything you can! I use them in everything from pancakes to pasta. You can dice, puree, julienne, steam, bake, microwave...the list goes on and on! They are highly nutritious - in fact, a medium sized sweet potato contains more than your daily requirement of vitamin A, nearly a third the vitamin C you need, almost 15 percent of your daily dietary fiber intake and 10 percent of the necessary potassium. So, eat up!

Here is a recipe for my Sweet Potato Black Bean Chili. This is one of my husband’s FAVORITE meals. It is super easy, low fat, packed full of goodness, vegan and is great served over quinoa pasta, brown rice, in a large portobello mushroom or just alone in a bowl! If it’s one of my meat loving husband’s favorites, it has to be good!

Sweet Potato Black Bean Chili

Add an itty bitty amount of olive oil into the bottom of a chili pot - add sweet potatoes, salt & garlic - let the potatoes brown up a bit & then add green pepper& onion. Once sautéed, add all above ingredients & stir.

3) Large sweet potatoes (cubed small)
(1) tablespoon minced garlic
(1) small sweet onion (diced) or (1) cup frozen diced onion
(1) can black beans (drained and rinsed)
(2) cans diced tomatoes (any kind)
(1) cup (or more) or veggie broth
(1) can diced green chilies

Then add seasonings (you can add more of less of any of these):

(2) tablespoon cinnamon
(2) tablespoon cumin
(1.5) tablespoon Coriander
(1.5) tablespoon chili powder
(1) tablespoons garlic powder

(4-5) bay leaves (remove before serving)
Salt & pepper

Stir everything together, cover and let simmer for about a 1 hour or until potatoes are soft. You can top with cheese, sour cream, jalapenos, crackers, etc...Or alone if you want it vegan!

Busy Day Chili...less than 5 minutes

(Insert Mental Image Here)

This is about as easy as it gets for a QUICK & delicious chili...it literally almost makes itself!

I like to serve over a brown rice or quinoa pasta (protein packed!), but it is just fine alone as well. If you have your "stocked" pantry this can be made in less than 5 minutes - no kidding.

1 Large Can organic diced tomatoes (you can add a small can as well)
2 Cans of beans drained & rinsed (your choice!) I like red kidneys & black myself
1-2 cups frozen corn
1 cup frozen sweet potatoes
1 cup frozen minced white onion
1 tbs. minced garlic
1 tbs. Cocoa Powder
1-2 tbs. Chili Powder
1 tbs. Coriander
1 tbs. Cumin
1 tbs. nutritional yeast (if you have it)
1 tsp. Cinnamon
1 tsp. salt (or as much as you like)
1 tsp. pepper (or as much as you like)
1 tbs. olive oil

Okay, so I could get fancy and say sauté the garlic in the oil, add in this and that, bla bla bla...OR I will just say dump it all into a pot, put on a lid & come back in about 30 minutes...which is what I do after a busy day.

So, there you go - grab a can opener and your spices...super easy. You can let it cook as long as you would like, would give it about 30 minutes to simmer.

No photo for this one peeps, I was too busy to take one :-).

A quick easy dinner favorite in our house is the turkey burger. You can jazz this up a million ways - and trust me, I do. This "broccoli cheddar" variety is a great way to get in those green veggies without making quite a statement :-). My son thanks me for that.

What you will need for (4) burgers...
1 lb. all white turkey meat (99% fat free)
1/2 cup low fat cheddar cheese
1 cup finely diced broccoli (or more if you like!) - tops only!
1 small bundle of green onion (whites and some greens)
1 tablespoon Dijon mustard (you can omit if you hate mustard)
Salt & pepper for taste

Mix all into a bowl & make patties. I used an indoor grill for these, but you can easily cook them up in a skillet or on the outdoor grill. You could even do them in the oven (350 for approx 20 minutes).

You can serve with lettuce tomato on a gluten free bun - OR just serve over a green salad (my favorite way!). Enjoy!

Some other quick options are...

- Any mushroom & mozzarella
- asparagus & goat cheese
- zucchini & Parmesan
- Diced apple & cheddar (sounds crazy, I know!! But it is good!)

Breakfast is by far the biggest meal in our house. On Sundays I typically make a "fun" breakfast...a special treat, but always with a healthy twist. My kids help (mostly by tasting!) and my husband clips coupons while serving up the coffee & milk. We all gather in the kitchen & spend the morning together. There is no hurry to get breakfast made, and we sit at the table afterwards reading the paper & discuss the hilarious figurines they sell in the coupon section or how insanely out of proportion the cat/dog food adds are to human food or joke about how much hideous Velcro shoe cost these days. It is my favorite morning of the week!

This is recipe is for "Breakfast Dumplings" - a mix between a donut & muffin. They are baked and served with a sweet glaze. The outside is crispy, inside is chewy and the glaze just adds one more layer of yum :-).

dumplings:
2 cups of Pamela's Gluten Free Bread mix
1 teaspoon pumpkin pie spice
1 teaspoon cocoa powder
1/4 teaspoon baking soda
3/4 cups Almond milk
1/4 cup Olive Oil
1 egg
a little splash of vanilla

glaze:
1 tablespoon almond milk
1 tablespoon agave
sprinkle of cinnamon

Preheat oven to 375. In a large bowl mix all ingredients together. The dough will be gooey, but hold form. Mist mini muffin tins (they are the perfect size) or cookie sheet with non-stick spray (I use olive oil). Fill each tin with a scoop of dough or spoon onto cookie sheet. Bake for 12-15 minutes. The outside should be brown and crisp - check the inside to make sure they are cooked through.

In a small bowl whisk together agave & almond milk (add a few dashes of cinnamon). Using a basting brush cover each warm dumpling with glaze. Remove from the tin & serve!

This makes about 16 "mini" dumplings * You can use applesauce in lieu of olive oil, but be sure to spray the tins well (they will stick!).

I hope you enjoy your lazy Sunday mornings as much as we do...it's in those moments that your life is so special. And who knows, you just might finally find that dachshund figurine wearing a pearl necklace & a large brimmed hat hidden in the pages of the coupons :-).

Take a Trip to the Far East...or Mexico!

I can't express to you how much you are missing if you haven't ventured out to your local Asian market. It is a must, in fact you should make a point to visit any & all markets you can...you just never know what you will find! Hard to imagine there is more out there than Whole Foods...but yes my friends there are. LOTS of ethnic markets with little hidden gems & a plethora of foods that are amazing!

My local favorite here in Columbus is Cam International Market. I could spend hours in there & I have been known to do just that. The produce is amazing...the tofu & noodle section goes on and on...and I have been there on occasion when crabs have been crawling around the seafood cooler - talk about fresh! There is beef, pork and other meats as well with a butcher there to cut it as you like!

You can find everything from lucky bamboo to Asian melons,  whole red snapper to frozen strawberry moshi...ahhhhhh, it is an amazingly fun grocery trip. My kids love it as well!

 

So, waste no time...head to an ethnic market this week. I give you the task to buy THREE things that you have no clue what they are. Honestly, buy produce that you have never heard of & buy it. When you get home, Google a few recipes for it & go for it. You may decide you won't be buying that again :-), OR you just might find your new favorite food.

I also must say that not all markets are created equal. You may go into one & not be impressed, while another one may blow your socks off. Take the time to make a stop in & check them out. I have my favorites for sure & you will too!

A few Tips:

• Never be afraid to ask a question even if there seems to be a language barrier. It is part of the experience & for the most part the grocers LOVE to help you.
• If you buy fish make sure you ask them to clean AND fillet the fish if you don't want to do it yourself. Typically they will put it on ice as well.
• You can typically find the "english" name on the price label underneath - if it isn't on the actual product.
• Look closely on the backs of things - there is almost always an english ingredients label on there somewhere...just small sometimes.
• Ask questions! Don't be scared!
• Go to to frozen food & meats last. You will be wandering around for a while & you want to get these things last so they stay cold!
• Keep one of those "freeze bags" in your car. Sometimes you have to drive further than you normally would & that way things stay cold on your drive home.
• Buy 3 new things every time you go.
• Encourage your kids to pick out one fruit or vegetable - anything they want. It gets them involved & gets them to try new things!
• Random, but don't buy farm raised tilapia...yuck. I am just sayin'.
• Have fun & go to many markets...Indian, Asian, Mexican - Just do it!

I can't wait to hear what you find!

The "BDM" ...a.k.a "The Best Damn Marinade"

So, I am about to share with you the best marinade there ever was & I have officially named it that. It is simple, easy and can be used a million ways. It is best (in my opinion) on fish, shrimp & vegetables...I am sure it is just as good on chicken...but why even go there when you have a million other options :-). It can be used as a marinade, dressing, or sauce. The shrimp option below is a great one to take to holiday gatherings or parties, but make the marinade ahead & it can be used as a quick and easy weekday dinner option!

1/4 Rice Vinegar
1/4 Lemon Juice
1 tablespoon Olive Oil
1 tablespoon Dijon mustard
1 tablespoon tarragon (fresh or dried)
1 teaspoon red pepper flakes
1 shallot thinly sliced
Salt & pepper

* you can double or triple this easily! I typically like to marinade anything in this for 4-8 hours. It really allows the flavors to melt together.

Mix or whisk together the & voila, you are done!

Some ideas for this are...

• Marinade already cooked & cleaned shrimp in marinade for 6-8 hours - you can literally dump it on a plate & serve.
• Toss a pasta salad in this rather than dressing.
• Fresh Mahi Mahi steaks or any other white fish is FANTASTIC
• saute shrimp or calamari with marinate & serve over linguine
• Use as a salad dressing on any salad
• Marinade a mushroom mix, oven roast on high heat until tender - serve over rice or pasta.
• If you pan sear your fish I like to remove the shallots and cook those as well. Top your fish with a few of those tasty onions!

For the photo, I marinated Golden Pompano & grilled on a super hot grill. I removed the shallots and grilled those as well - using them as a topping.

A simple & quick side: snow peas, grape tomatoes & pistachios. Place them in a saute pan, mist with olive oil & a dash of sea salt & pepper...this combination is amazing & takes all of about 3 minutes!

Stuffed Eggplant with creamy Balsamic dressing

I love love love this creation. It is so simple & easy, yet I feel so fancy & sophisticated eating it :-). As many of you know I rarely get "full" - so it is amazing that this fills my endless stomach & keeps me feeling full for hours! This makes a fantastic lunch, light dinner, or even side dish. You must try this one...you will be in love too.

A few quick notes...

• I like to keep a small amount of whole grain brown rice in a container in the fridge. You can quickly toss it with anything & having it already made makes it soooooooo easy to fix a meal quickly.
• I use vegan cream cheese or greek yogurt.You can use regular dairy cream cheese, but this is 100% just as delicious with vegan cream cheese :-). You should know that some vegan cream cheeses contain hydrogenated oils (yuck, I know). An equally wonderful & delicious option (however non vegan) is the greek yogurt.
• I am obsessed with my panini maker/indoor grill machine - no joke. I cook just about anything and everything on it. I suggest you get one - now! Don't spend a ton, I think the one I have now is from Target & I spend maybe $25 bucks. I like it because it has a dial you can adjust (nice little feature).
• I use shallots in this - and most things requiring an onion. I love the sweet taste of them & they add such flavor! You can find them by the ginger, garlic, etc. in your produce section. They are the superior onion in my opinion, ha ha!

What you will need...
1 medium Eggplant
1 medium shallot
1/2 cup pre-sliced baby Bella mushrooms
A handful of grape tomatoes (cut in half)
1 cup brown rice
1 tablespoon vegan cream cheese or fat free greek yogurt
1 tablespoon nice balsamic vinegar
course salt
fresh ground pepper
Fresh Basil (if you have it)

First, plug in your panini maker (set on medium if you have a dial option). In a saute pan mist with olive oil & add shallots & mushrooms. Saute for a few minutes - allowing the onion to brown.

While your onions & mushrooms are cooking, wash & dry your eggplant. Cut off the top & bottom - then slice into 1/4 slices long ways. Mist with oil oil, sprinkle with course salt & pepper. Place on the hot panini maker. I like the make a waffle pattern - so set on an angle and then switch directions halfway through.

Back to the saute dish - add in your rice & grape tomatoes. Toss around and let the rice and tomatoes brown up a bit. Remove from heat, and add a bit of salt & pepper.

In a cup or glass take 1 tablespoon cream cheese & 1 tablespoon vinegar. With a fork, whip them together until they become a smooth dressing like consistency.

Time to plate them up! Place a slice of eggplant on plate, then top with mushroom mixture. Drizzle dressing over top rice, and then top with another slice of eggplant. Finish with fresh ground pepper & fresh basil if you have it (thanks to the neighborhood deer, I have none!). If you are not vegan some freshly shaved Parmesan cheese would be ohhhhhh so good on top as well.

This makes approximately 2 "sandwiches". You can also serve them open faced as a side dish, and easily double the recipe to serve more. From start to finish you can have this completed in less than 10 minutes...and that includes several breaks for a sip of wine. Enjoy!!!!

Peanut Butter Pizza!

This is a great SUPER quick, easy and deliciously snack or meal. It is one of my favorites before a workout or run, and a lunch staple for my kids at least twice a week.

What you'll need...

• Brown Rice Tortillas (found at any grocery store in the frozen food/natural section)
• Organic Peanut butter (just peanuts, nothing added!)
• Banana
• Cinnamon

Preheat oven for 350. Remove a tortilla from freezer (no need to thaw). Spread a light layer of peanut butter over the whole thing. Dice a banana and place on top - sprinkle with cinnamon.

Bake for approximately 4-5 minutes. Remove when the edges of the tortilla are brown. The rice tortilla will get crispy like a flat bread or cracker...sooooooo tasty! Everyone will love these simple pizzas!

If you aren't familiar with polenta, well then, let me introduce you! Once you work with it a few times it will become your "go to" item when you are looking for something to deliver taste, but not steal the show. Polenta itself does not have much flavor. It tends to take on the taste of whatever it has been prepared with. It's made from yellow or white cornmeal, and texture can vary depending on how fine the cornmeal has been ground. 

I actually love polenta, it is so versatile & can be used in so many ways...as a replacement for pasta, starch, eggs or even be used like a cracker. Just think of it as a vessel to get whatever you really want to eat into your mouth :-).

I typically buy polenta already made & packaged in what looks like sausage. It can typically be found in the Hispanic/Mexican aisle of the grocery. It is not kept cold until opened, and it comes in a variety of flavors. You simply open, slice and prepare in seconds. You can also make your own polenta which is not difficult at all. I am just lazy on this one and figure why re-invent the wheel, ya know?

Here are two quick and easy recipes you can whip up in a jiffy, however don't be scared to try using it in some of your favorite dishes in lieu of pasta or other starch. I have a wonderful polenta mushroom lasagna recipe that I will post when the chilly days are upon us!

Spicy Polenta Lettuce Wraps

Pre-packaged polenta

Romaine Lettuce

optional toppings (or add your own!):

Black beans

Grape tomatoes

avocado

diced onion

jalapenos

black olives

fresh salsa

shredded cheese

Greek yogurt or low fat sour cream

Slice your polenta into 1/4" thick slices. Get your skillet hot & mist with olive oil. Season your polenta with a fair amount of chili powder, cayenne pepper and a little sea salt (both sides). Place into the hot skillet and brown on either side for a few minutes (2-4 each side).

While the polenta is cooking, prepare your toppings. Cut the end off the romaine & wash & dry leaves. Place the polenta into the lettuce wraps warm & top as you would like!

This makes for a great "create your own" dish as well. Place toppings out in bowls and everyone can select what they would like on theirs...Kids love that idea!

Polenta Bites

Prepare polenta just as above (in a skillet with seasoning). Top each one with a little caramelized red onion, 1/4 teaspoon of goat cheese or vegan cream cheese. One grape tomato & a jalapeno. Make a bunch because these go quickly!

Other topping ideas:

• mozzarella & basil (place under the broiler for a minute to get brown)
• olive tapenade from the grocers olive bar & feta cheese
• make bruschetta (use polenta in place of bread)
• spoon on fat free re-fried black beans, fresh salsa and Manchega cheese
• a grilled vegetable medley (zucchini pronto recipe!) & shaved parmesan

As you can  see, the possibilities are endless...all I am saying, is give Polenta a chance :-). Enjoy!

Ninja Turtle Smoothie...Not just for kids Dude.

The Ninja Turtle smoothie. Yes, that is the name of this amazingly healthy drink. And whether you are making if for yourself or your children - you must call it by its name...The Ninja Turtle.

So here is my lecture for the day...however, let it be said that if you are a follower of my blog you probably adhere to my exact same thoughts. I am sure those who don't aren't interested in my recipes :-). BUT, if you can cook, entertain, create a meal, for just one non healthy eater, and show them there are healthful alternatives maybe you can make a change in someone else...ahhhh, the eternal optimist.

It is hard enough to get adults to eat vegetables these days that aren't covered in butter or some calorie packed sauce - try getting kids to eat it! I am a firm believer that we need to get back to being able to appreciate the taste of a 100% naked fruit or vegetable. There is nothing like picking something straight from the garden & enjoying it the way mother nature intended :-). I promise you will get out of your body exactly what you put in...so treat it well & teach your kids to enjoy healthy foods that offer nothing but goodness. So, say "no more!" to processed, saturated fats & processed garbage for those little bodies who can't make their own meals. They are only given the options in which you allow them - so make that option 100% healthy.

Here is a break down of the key ingredients for the Ninja Turtle Smoothie ...and just a few of the many health benefits!

Kale is considered by nutritionists to be the most nutritious vegetable in the world with extremely powerful antioxidant properties. It also contains sulforaphane, which is a chemical believed to have potent anti-cancer properties (particularly when chopped or minced which is perfect for a smoothie). Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxathin, and also has a fair amount of calcium...seriously a wonder food!

Cinnamon is a great source of manganese, fiber, iron, and calcium. The health benefits are this zesty little spice are amazing...boosts cognitive function and memory, anti-clotting effect on the blood,  a regulatory effect on blood sugar, can lower LDL cholesterol, and the list goes on and on.

Blueberries are one of the few fruits native to North America (very cool!). They are super rich in antioxidants, and have shown to improve memory & favorable impact on blood sugar regulation in persons diagnosed with type 2 diabetes. They are commonly considered one of the healthiest foods!

Mango is an excellent source of Vitamin-Aand flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. It has been found to protect against colon, breast, leukemia and prostate cancers. It is rich in pre-biotic dietary fiber, vitamins, minerals and poly-phenolic flavonoid antioxidant compounds. It contains the heath promoting qualities making it a common ingredient in new functional foods often called “super fruits”.

Bananas are rich in vitamin C, potassium, and dietary fiber. They also contain vitamin B6, and no other fruit contains more digestible carbohydrates than bananas. This is advantageous because, the body burns off calories from carbohydrate more easily and quickly than calories from fat or protein.

Almond Milk is high in a number of vitamins and minerals,such as vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. A huge benefit is it is low in calories & fat. Almond milk is lactose, gluten, casein and cholesterol free; it's also free of saturated fats.

Stevia is a plant which the leaves are used as a natural sweetener & are about 30 times sweeter than sugar and have no calories. Select a stevia concentrated liquid that is 100% natural & organic. DO NOT us artificial sweeteners that contain stevia - these are highly processed & offer no health benefits.Typically, can find the liquid in the natural or organic section of your grocery store. You may have to venture to a Whole Foods or other specialty grocer if yours doesn't carry it.

My kids absolutely love these smoothies. They beg me for them in fact. Crazy, but true. I promise you your children will as well!

Ninja Turtle Smoothie
1 Handful (maybe a cup) of rinsed Kale
Handful of blueberries
1 banana
1/2 a mango
1 teaspoon Cinnamon
1 cup Almond Milk (if not vanilla almond milk add 1 teaspoon organic vanilla extract)
4-5 drops liquid stevia

Place all ingredients into a cup - mix with your handy dandy hand held blender. Mix very well - lift the blender up and down to insure it is smooth & blended.

Serving with an umbrella is optional. My kids however feel it is a necessity :-). Too good health, cheers!

Backyard Mint Pesto Salad

No herb is more invasive, annoying & a garden headache than mint ...yet I can't seem to get enough. Sure, it's taking over my backyard, but that fresh crisp taste makes even water taste just a little better! If you do plant it make sure you put it in a coffee tin (or container) & then into the ground - otherwise you will have mint growing out of your ears. My suggestion is to use a pot or container on your patio.

Although I call this recipe a "pesto" it can be used as a light dressing on salads, fruit, fish, as a marinate or even a dipping sauce. It is fresh, light and refreshing - perfect for summer days.

Backyard Mint Pesto
1 cup washed & dried mint leaves (fairly densely packed)
1-2 tablespoon olive oil
1 tablespoon water
2 teaspoons honey (* agave for vegans)
1/2 tablespoon lemon zest (no juice!)
1/4 cup almond milk (regular or vanilla)
a sprinkle of sea salt

* you can add more almond milk if needed or more mint for more punch.

Using a handheld blender (or a regular blender) mix all of the above until smooth. I like to toss a fruit salad (2 apples, 2 peaches, some berries or grapes) and top with pistachios. You can also use as a dressing on a green salad & top with a simple salt & pepper grilled shrimp - delicious!!!

Pair with a light chilled white wine & some good music & you have yourself an "al fresco" paradise! Enjoy!

Butter & Sugarless Bananas Foster...yes, you read that right...read on my friends!

Growing up this was my all time favorite dessert. The sweet warm syrup with hunks of bananas over top ice cream was out of this world. However, like anything else, with some creativity I recreated that same downright perfect dessert & made it a healthier alternative!

Okay, so with my version there are no flames and such, but who needs that fire hazard anyway, right? I promise you will go bananas over this one. My kids love this treat & it couldn't be simpler, easier or quicker to make. It is even good over fat free Greek yogurt! Cha-ching!

3-4 Large Bananas (slice in half then into several large sections)

1 cup Vanilla Almond Milk

1 tablespoon honey or agave (* vegans use agave)

1 teaspoon Cinnamon

1 teaspoon vanilla good organic extract

1 teaspoon corn starch

Place sliced bananas in a warm non-stick skillet. In a mixing cup whisk together almond milk, vanilla, cinnamon & honey. Pour over bananas & turn up heat. Once warm, sprinkle corn starch over banana mixture & bring to a soft boil. Gently stir. Allow to boil for a minute, then turn off heat. This whole process should take 2 minutes or so.

Serve over top low fat/fat free ice cream or frozen yogurt, vegan coconut ice cream, or even Greek yogurt...Enjoy (because I know you will)!!!

Zucchini Pronto

This is a recipe my mom makes - thanks mom - and it is deeeee-lish! You can to serve in lieu of a salad or as a side dish...even a light dinner! And it is a super fresh, quick and simple!

4-5 Medium zucchini cut into match sticks (yellow, green or both)
1/2 cup sliced almonds
1 whole lemon - zest and juice
1/2 cup fresh parsley, chopped
freshly grated parmesan or pecorino cheese (* for vegan omit cheese)

Cover bottom of a large skillet with olive oil & heat. Add sliced almonds and saute until well browned. Add zucchini and toss to coat heating the zucchini but not fully cooking. Season with salt and pepper, lemon juice and zest and toss well. Stir in parsley, mix well. Turn off heat. Serve on a plate (as a first course or salad) and sprinkle with grated cheese before serving.

Bon Appetite!

My not so "secret" Chicken Salad...

I have made this chicken salad for years...countless baby showers, parties, and just for lazy Sundays when my husband requests :-).  It is so easy and has that little "mmmmm, what is that I taste" factor which keeps people guessing. And, I even offer a vegan option :-).

I am happy to pass along my "secret" chicken salad...it is just between you & I, right?

Here's what you need:
3 Chicken Breasts (vegans use tofu of your choice)
2 Ribs of Celery (diced)
1 Apple (cubed) or Peach
1 cup grapes (halved)
1 box craisins
1 cup fat free Greek yogurt
1 tablespoon honey
1 teaspoon Cinnamon
1 tablespoon low fat (and natural!) mayo
pinch of salt & pepper for taste

Grill chicken (mist with olive oil, salt, pepper) or boil chicken with 2-3 bay leaves. Once cooked & cooled, cube chicken. Add diced celery, apple, grapes, craisins.

In a small bowl mix all other ingredients. Fold dressing into chicken mixture. Cover & refrigerate. I love to serve this in lettuce wraps sprinkled with pistachios, or over a big green salad. My husband likes his between two slices of multi grain bread...your choice!

Vegan Dressing:
1/2 avocado
1/2 cup almond or soy milk
1/2 banana
1/4 cup tofu
1 Tablespoon vegan mayo
1 tablespoon agave nectar
1 teaspoon Cinnamon
pinch of salt & pepper for taste

using a hand held mixer blend the above until creamy.

Enjoy!

Watermelon & Pablano Gazpacho

I am a soup lover, however I have to admit I never really understood "cold" soups...until I met gazpacho on a hot summer day & it was love at first bite. This recipe is one of the best...so refreshing, light and a depth of flavors you will not be able to only have one bowl...good thing it is so good for you!

There are a million ways Gazpacho can be made, and in case you are wondering what exactly "Gazpacho" is let me define as Wikipedia states..."Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite".

I like my Gazpacho with some heat & a little sweet - so this watermelon & pablano peppers combination couldn't be better. The pablanos have that warm slight heat, and not over the top spicy. This is a FANTASTIC make ahead meal & it tastes better if it sits overnight.

As always I suggest hitting your local Farmer's market for the ingredients you can. Gotta support your local agriculturalists!

Here is a list of what you will need...

(6-8) Medium to Large Tomatoes (or 2-3 large can of diced tomatoes, I won't tell a soul)
(4-5) Roma Tomatoes
(1-2) Pablano Peppers
(1) Red Onion
(1/2) cucumber (just sliced into large pieces)
(1) Seedless Watermelon (seeded & cubed)
(1) Lemon (juice)
(1) Lime (juice)
(2) Cloves of Garlic
1 Cup of Low fat/Fat Free Buttermilk  (* vegans substitute 1 cup soy milk & add 2 tbs. vinegar to it)
2 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
Sea Salt & fresh ground pepper to taste

(1) Avocado (to garnish)
Fat Free Greek Yogurt (for garnish)

Roast the pablanos. This is a simple process - just google "how to roast a pepper" & you will be bombarded with directions. You can oven, grill, or gas range roast them - just pick which way works best for you. Once roasted, remove stems, seeds and scrape the skin & transfer to blender or bowl if using a hand held blender (which you should purchase & thank me later!). Add in cubed watermelon & garlic cloves. Once blended add in buttermilk and a pinch of salt, blend until smooth. Transfer to the refrigerator.

For the next steps I suggest using a large food processor. If you don't have one you can use a blender. Clean all of your tomatoes (remove cores and stems) & quarter them - do this step before you blanch them (so much quicker & easier!). Blanch in boiling water - place in ice cold bath - remove skins and put in blender (if you don't know what I mean by the above google "how to peal a tomato & follow the directions - very easy process & one you will use often once you know what to do).

When your tomatoes are cleaned & in the blender add in all other ingredients (roughly sliced cucumber, red wine, lemon juice, olive oil, line juice, salt and pepper - blend well. In a large container combine both the watermelon & tomato mixtures together - mix the two by hand until well blended. Refrigerate (this soup needs to be ice cold!). If you need to speed up the cooling process put into the freezer, but keep an eye on it so it doesn't actually freeze.

Grill Prawns with just salt & pepper (mist with olive oil to avoid sticking). You can also serve this with cleaned large chunks of crab. I recommend King Crab Legs as you can get one big chunk out of each leg. You can do both of these & keep them chilled for serving.

Before you serve taste & add salt & fresh pepper as needed. Ladle Gazpacho into bowls, place a slice of avocado slice & a dollop of greek yogurt. Place prawn (or crab) on side of bowl or on top.

This is always a summer hit and there is no shame in using canned tomatoes if you just don't have the time to do the entire cleaning process. Make this soup ahead. It is so easy to take it out of the fridge, garnish & serve - EASY!!!

So, enjoy these hot nights on your patio & have friends over for a bowl of Gazpacho & a nice glass of Spanish wine... ¡Salud!

Another combination to try is Peach & Jalapeno (just replace the watermelon & pablanos)...yummy!!!

Best "Heathly" Granola 'round...I promise!

Homemade Healthy Granola...yummy!

For some reason when I eat granola it brings out my inner cowgirl. Maybe it's because when I was younger it was what I would eat every morning while on our yearly vacation at a dude ranch...makes sense. Regardless, now a days I am not roping any steers, and lord knows a typical serving of granola is packed with sugar, fat, and calories.

In an effort to satisfy everyone’s love for that crunchy, sweet, topping I decided to perfect a healthy granola. No joke...the is actually a healthy alternative that really tastes good! Just give this one a shot and I promise you won't be sorry cowpoke :-).


2 cups Old Fashioned Oats (any oats should do really)
1/2 cup craisins or raisins
1/2 cup pistachios
1/2 tablespoon cinnamon
1 tablespoon vanilla
3 tablespoons honey
1 single serve applesauce
2 tablespoon water

* You can substitute any fruit, nuts, etc. you like & I don't note "organic" but where possible it's a given, right?

Throw all dry ingredients in bowl. Then add liquids & mix well with spatula. Spread mix out on cookie sheet and bake @ 300 for 45 minutes (flipping half way). Remove, let cool, and then store in covered container. Hint: The granola will get crunchier as it cools.

You can use this on top of just about anything! A favorite around our house is a peanut butter, banana & granola wrap for lunch. It's like a little bite of heaven!

Got Squash?

When I close my eyes think “August” a few things come to mind… county fairs, peaches, that end of summer heat, back to school…oh yes, and spaghetti squash. I tend to have about 20 spaghetti squash at any given time. If you have ever grown these little suckers you will know that you basically cannot mess up the growing process (plant them once frosts have passed, walk away, and come back in August & you have a million).

People often ask if spaghetti squash tastes like spaghetti or pasta. The answer is simple: No. They taste like squash. They just LOOK like spaghetti. So, if you aren’t a squash fan, I am not going to sugar coat it and lie telling you “yes, sure it tastes like pasta”…because it doesn’t, sorry Charlie.

If you DO like squash though, read on as you are in for a real treat. I will walk through my favorite way to prepare & cook a squash. What you decide to do with it from there is up to you!

I like to grill my squash, but if you aren’t down for that oven roasting is just fine. First you need to wash the outside to remove any dirt or garden leftovers. Place the entire squash in the microwave for 2 minute increments until you can get a knife into it and slice it in half. This will take a few rounds. But, whatever you do, Do NOT try to cut a raw squash in half…I can’t even explain to you all of the bad things that will come of that.

Once you have it halved, you will need to cut the top off, and remove the seeds with a spoon (see the photos below). Lightly oil, salt & pepper the insides of the squash. Let the squash sit for a few minutes & feel free to run the salt/pepper in a bit. You will be placing this side down on the grill so 90% will fall off immediately. For oven roasting see below.

You will want to heat your grill to a high temp. Place the squash clean side down, close & turn the temp down to medium/high. Depending on your grill you will cook them for 20-25 minutes (every grill is different, so it may take longer or shorter). The idea is that the inside is charred & you can easily remove the fleshy inside. Once you see the outside (or skin side that is up) begin to blister and peel) they are done. Gently remove them & let cool.

 For oven roasting squash you will want to clean and prepare as above. Preheat oven at 400 & roast (clean side down) for 45 minutes to an hour.

Take a serving fork & scrape the inside out into a bowl…you are done. Once you have your squash grilled & in a bowl you can quickly dress it a million ways. Here are just a few simple ideas…

(* vegans omit all cheese).

Classic: Dress with a basil or rosemary infused oil oil & Parmesan cheese. Toss in roasted vegetables, salt, pepper & some fresh basil or rosemary.



Mexicano: Toss squash with chili powder, cumin, a pinch of cayenne pepper, salt & pepper. Top with roasted jalapenos or spicy peppers, a corn salsa, black beans, and a zesty Spanish cheese. You can serve this over tortilla chips as well for a "nacho" effect!



Mediterranean: Toss in a light olive oil and toasted pine nuts, top with Greek olives, feta cheese, and a balsamic reduction. Serve with a bean salad or classic Greek salad.



Italiano: Stuff a portabella, top with a marinara sauce (Trader Joe's has a fantastic low fat marinara sauce), a few slices of fresh tomatoes. Roast on high until tomatoes look a bit crispy. Remove & drizzle with a small amount of truffle oil, and a pan toasted gluten free bread crumb/Parmesan topping. Add some fresh basil on top.



 I would love to hear what you come up with! Feel free to share your squash ideas! Enjoy!