Wheat-less Wednesday – Rainbow Pasta Sauce

Ingredients: 1 jar crushed tomatoes 1 medium onion 6 cloves garlic 1 large carrot 1 yellow bell pepper, diced 1/2 cup button mushrooms, diced 1 Italian sausage, cooked, diced 4 leaves dino kale, diced Dried oregano Dried basil Salt and red pepper to taste Olive oil  Instructions: Mince onion, garlic, and carrot. Heat a large saucepan on medium-high and add 1/4 cup olive oil. When oil is hot, add in minced vegetables and sauté until onions become … [Read more...]

Wheat-less Wednesday – Inside out Easter Eggs

Ingredients: 8 large organic eggs, hardboiled and peeled 1 medium beet, cooked, peeled and quartered 1/4 cup mayo or vegenaise 2 tsp. Organic Dijon mustard 1/2 tsp Himalayan pink salt 1/4 tsp. black pepper 10 fresh chives or garlic chives 1 strip cooked nitrate/nitrite free bacon  Instructions: 1. Half eggs lengthwise and spoon out yolks into a food processor. 2. Add beet, mayo, mustard, salt, and pepper to food processor. 3. Blend until smooth, stopping frequently … [Read more...]

Wheat-less Wednesday – Sunchoke-Kale Hash with Quinoa

Ingredients: 4 cups cooked quinoa (1 cup dry) 2 1/2 pounds sunchokes, peeled and cut into 1/2 inch pieces. 1 pound kale coarsely chopped with stems discarded 3 Tbsp. Olive Oil blended with 3 Tbsp. Coconut Oil 1 Tbsp. Butter 1/2 pound oyster mushrooms 1 small yellow onion sliced 1/4 inch thick 4 cloves garlic, finely chopped Salt and freshly ground pepper  Instructions: 1. In a large saucepan, cover sunchokes with water and add a pinch of salt. Boil 10 minutes or until … [Read more...]

Wheat-less Wednesday – Roesmary Garlic Eggplant Chips

Ingredients: 2 baby eggplants 1 Tbsp rosemary (fresh or dried) 1 clove of garlic– minced 3 Tbsp olive oil Salt Instructions: Preheat the oven to 350 F Line a baking sheet with parchment paper Cut eggplant in 1/2 cm slices Lay the eggplant in a single layer on baking sheet(s) and sprinkle with salt. Let it sit for up to an hour to leach out water before baking. Use a towel to absorb any additional water. Mix olive oil, garlic, and chopped rosemary in a small … [Read more...]

Wheat-less Wednesday – Spaghetti Squash With Garlic Sauce

Ingredients: 1 spaghetti squash (about 3 pounds) ¼ cup pine nuts 1½ Tablespoons olive oil 4 cloves garlic, minced 1 tsp. red pepper flakes (more to taste) Instructions: Preheat the oven to 350 degrees Slice squash in half, pierce the skin with a fork a few times and place face down on an oiled baking sheet. Bake for 30 minutes. The strands should be cooked but still al dente. Roast the pine nuts in the same oven while you are baking the squash: Take a small baking dish and … [Read more...]