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 – 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 – Breakfast Burrito

Ingredients: 1/2 bell pepper (chopped into thin strips) 1/2 small onion (chopped into thin strips) Shredded cheese 2 eggs 1 Tbsp coconut milk Seasoning salt Coconut oil  Instructions: 1. Heat skillet at medium-high and add 1 Tbsp. coconut oil. 2. When coconut oil has melted, add pepper and onions.   Sauté until onions become translucent. 3. Set onions and peppers aside in a covered bowl and rinse out skillet thoroughly. 4. Whisk egg, milk, and seasoning salt … [Read more...]