This is a delicious gluten-free pasta option and its packed with flavor. Definitely should make this for company.
1-2 chicken sausage (Italian spicy, Parmesan, whichever), sliced or removed from casing.
3 cups loosely packed baby spinach
2 cloves garlic, coarsely chopped
1/4 cup sun-dried tomatoes in olive oil
Parmesan cheese (for topping)
Cut squash in half length-wise. Scoop out and discard seeds and pulp. Place squash, open side up, on a pan and bake in the oven at 350 for about 1 hour. Remove from the oven and let cool enough so you can touch it. Using a fork, scrape the squash to get the spaghetti.
Meanwhile, in a large skillet, cook sausage until done. Add sun-dried tomatoes and garlic. Cook for 1 minute. Add spinach. Cook until wilted. Add spaghetti squash and stir to combine. Serve warm and top with Parmesan cheese.
Adapted from Super Healthy Kids Blog for Grab and Go Granola Bars:
These are great for road trips or hikes! These taste like real granola bars you buy from the store. The peanut butter is strong in this recipe.
2 cups Rolled oats
1/4 cup raw pepito seeds and sunflower seeds
1/2 cup sliced almonds
1/4 tsp salt
1/2 cup natural peanut butter
1/2 cup honey
1/4 cup maple syrup
1 tablespoon ground flax
3 TBL brown sugar
1 T. coconut oilX
Combine all the ingredients into a bowl. Cover a 9X13 pan with parchment paper. Spray with baking spray. Spread mixture into pan evenly. Bake at 350 degrees for 20 minutes. Let the bars cool for 2 hours, then cut.
Recipe from Melissa Darabian’s “Falafel” recipe on Foodnetwork.com:
This was easy to make and super delicious. Everyone is the family loved it!!!This will become a staple for sure!
I served it over Trader’s Joes’ naan with cucumbers, lettuce, and tomatoes. Topped with simple homemade tzatziki sauce. I can imagine them with out the bread, served as a salad, too.
Recipe adapted from Flourless by Nicole Spiridakis.
I checked this book out from the library because the food pictures looked so good. And…who isn’t up for a little less gluten in their life these days?
I loved this recipe! It is gluten-free and fat-free! It was dense and very hearty pumpkiny. It didn’t taste like regular pumpkin bread, which can often be too buttery, cinnamony and clovey, and taste like many other fall breads. This bread has a delicious fall flavor, tastes enough like bread, and could even be eaten with ice cream. I would definitely make it for my non-gluten friends and for my again for my gluten self!
2/3 cup pumpkin puree
1 cup ground almonds (or almond flour)
1/2 cup maple syrup
1 T. sugar
2 eggs, beaten
1 t. cinnamon
1/4 t. ground cloves
1 t. vanilla
1 t. kosher salt
1 t. baking soda
1/4 cup walnuts, chopped
top with raw pepitas and sunflower seeds
Combine all the ingredients into a large bowl. Once combine, pour batter into a greased bread loaf pan. Bake at 350 degrees for 40 minutes. Let it cool in the pan for 15 minutes.
Recipe from Two Peas and Their Pod’s Blog for Easy Kettle Popcorn:
It;s so easy. It’s so delicious and addictive. And its great for movie night. I’ve made it like 3 times in 2 weeks!
Recipe adapted from Moar Fit’s blog for Warm Sweet Potato and Chickpea Salad with Greek Yogurt Dressing:
This is the best thing you can do with kale. It is delicious, healthy and a definite crowd pleaser. I mix sauteed kale with the salad listed above. I sauteed the kale in 1 T. olive oil for 2 minutes. I add 1/4 cup water and cover the pan. I cook the kale on medium for about 8 minutes. Drain the water and mix the kale with the sweet potato salad. Its so hearty. It is great as a potluck side dish for a vegetarian main dish. ENJOY!
This was so easy!!!! The only problem is that it takes a lot of apples to yield much dried apples. So…I would use this recipe when you have a lot of apples, perhaps from picking:) and need to use them up.
They were delicious and tasted just like dried apples that you buy at the store. AMAZING!
Slice apples into circle shape. Use a small cookie cutter to cut out the core of the apple and make a ring. (An apple corer would work even better, obviously). Lay apple slices on a cookie sheet lined with parchment paper. Apples can be touching, but not laying on top of each other. Bake for about 3 hours on a low heat, about 225 degrees. They are crunchy when they come out, but if you store them in an airtight container, they rehydrate a bit. We like them that way…a little chewy.
This recipe is in honor of Sandy Thorpe. It is a version of what I remember eating at your house as a kid. It was just as delicious as I remembered. I felt joy serving it to my own kid:) Thank you.
Mashed potatoes, I like mine whipped and creamy (1/2 T. butter, 1 T. milk, 2 T. sour cream)
Ground beef, browned with salt and pepper (fat drained)
Corn on the cobb, boiled and cut
Cabbage, chopped and sauteed in olive oil until tender
Cheddar cheese, shredded
In a pie pan, layer the prepared ingredients: beef, cabbage, corn, mashed potatoes, cheese. Bake at 350 for 10 minutes to melt cheese and heat the pie.
Recipe from Skinny Taste’s blog for BBQ Chicken Chili:
I enjoyed the bbq flavor in the chicken chili a lot! I thought 1/2 cup wasn’t enough and added more bbq sauce, but it was too much. So…follow the recipe:) Also, I added corn and carrots. It compliments the sweetness of the bbq sauce.
Recipe from Two Peas and Their Pod’s Blog for Healthy No Bake Cookies:
We made an unhealthy version of these when I was young, but there is no need to make them unhealthy with butter. They are DELICIOUS made healthy, maybe even better! Mae and I have really enjoyed this healthy chocolate treat all week!
I didn’t have coconut so I replaced it with something else healthy, quinioa. It was great!