Chickpea Stew, Best Vegan and Gluten-free

Chickpea Stew, Best Vegan and Gluten-free

This is the best Chickpea Stew ever! It is hearty and comforting, tastes delicious with rice. I have been so busy lately, it’s been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way. I have been delaying putting up new recipes because it’s been so difficult for me to decide which ones go on my website and which ones go in my cookbook.

Chickpea Stew, Best Vegan and Gluten-free
Chickpea Stew, Best Vegan and Gluten-free

Ingredients

 FOR:  4 SERVINGS
  • 1 cup chick peas , dry or two-15 ounce cans chick peas, drained)
  • 1 tbsp olive oil , (1/4 cup water)
  • 1 medium onion , minced
  • 2 cloves garlic , minced
  • 1/4 cup red bell pepper , chopped
  • 1 medium tomato , chopped
  • 1 carrot , diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups liquid from boiled chickpeas or water
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne , pepper

Instructions

  1. If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
  2. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  3. Lower heat to simmer and cook until tender, about 1 hour.
  4. Drain chickpeas and reserve 2 cups of liquid, set aside.
  5. If using canned chickpeas, start at step 5.
  6. Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
  7. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
  8. Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
  9. Mash some of the chickpeas, with the back of a fork to thicken stew.
  10. Check seasoning with extra salt and pepper.
  11. Delicious served with brown rice.

Source of this Chickpea Stew, Best Vegan and Gluten-free is healthiersteps.com

Grain Free Flat Bread

Grain Free Flat Bread

I was so inspired by my friend Ashley at My Heart Beets and her Paleo Naan Bread recipe – After making it several times I came up with my own seasoned Grain Free Flat bread recipe. 21DSD, Paleo, Gluten Free, Grain Free and Dairy Free – and totally AMAZING! This recipe is easily increased or decreased depending on how many breads you would like to make.

Making these Grain Free Flat Breads are as easy as making pancakes! Just shake everything up together and pour into your skillet!

Grain Free Flat Bread
Grain Free Flat Bread
Servings Prep Time
4 minutes
Cook Time
20minutes

Ingredients

  • 1/2cup honeyville blanched almond flour
  • 1/2cup organic tapioca starch
  • 1/2cup filtered water
  • 1/2teaspoon organic garlic powder
  • 1/2teaspoon onion powder
  • 1/2teaspoon sea salt (real salt)
  • 1/4teaspoon white pepper

Instructions

  1. Preheat oven to 350 degrees F
  2. Line a cookie sheet with parchment paper
  3. In a jar (with lid) combine all ingredients and shake well to make a thin batter
  4. Heat your seasoned cast iron skillet over medium
  5. Add a little healthy cooking fat to your hot pan
  6. Pour your batter into your skillet (approximately 1/4 cup) – move your skillet around to spread the batter out thinner if desired
  7. Cook for 1-2 minutes per side, just until it’s getting a few brown spots.. your breads will be firm on the outside but uncooked in the center
  8. Transfer your bread to your parchment lined cookie sheet
  9. Repeat until your batter is all used up and all breads are on your cookie sheet
  10. Bake your flat breads at 350 for up to 20 minutes
  11. Remove from the oven and cool slightly
  12. Enjoy!

Source of this Grain Free Flat Bread is healthstartsinthekitchen.com

Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free

Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free

On Tuesday night, when Alex gave this meal two thumbs up, I explained that it was actually pretty healthy and he responded: “If this is healthy, we should eat it every night.” So there you go folks, this one was a winner.

The reason it doesn’t taste healthy is because cheese is sort of the star of the show here. But the squash helps bulk up the serving size so you feel like you’re eating a big bowl of cheesy goodness, when it’s really full of vegetables. See what I did there?

Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free
Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free
Prep time
Cook time
Total time
 Serves: 4

Ingredients

  • 1 medium spaghetti squash (about 3 cups cooked)
  • 2 cups of marinara sauce
  • ½ cup part skim ricotta cheese
  • 1½ cups part skim shredded mozzarella
  • Handful of fresh basil

Instructions

  1. Preheat the oven to 400.
  2. Carefully slice your spaghetti squash in half. (Be careful!)
  3. Scoop out the seeds and flip them cut side down on a large microwave safe plate.
  4. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
  5. In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
  6. Combine the rest of the tomato sauce with the ricotta cheese.
  7. Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
  8. Then layer in spaghetti squash over the sauce.
  9. Top with sauce and repeat with spaghetti squash.
  10. Cover the whole pan with mozzarella cheese and cover with aluminum foil.
  11. Bake at 400 for about 20 minutes.
  12. Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
  13. Roughly chop the fresh basil and sprinkle over top!

Source of this Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free is iheartvegetables.com

A Fully Loaded Guide to the Ultimate Baked Potato

A Fully Loaded Guide to the Ultimate Baked Potato

Baked potatoes can be a wonder to behold, all soft and snowy-white. They can also be bland as bland as bland can be. Here’s how to get the crispest skin and the creamiest, fluffiest flesh, and how to work the very best flavor into every last bite.

A Fully Loaded Guide to the Ultimate Baked Potato
A Fully Loaded Guide to the Ultimate Baked Potato

Ingredients

  • 4 (12-ounce; 340g) potatoes, preferably russets
  • Canola, vegetable, or olive oil, for rubbing
  • 1 stick unsalted butter (4 ounces; 114g), diced
  • Kosher salt and freshly ground black pepper
  • Toppings of your choice, such as grated cheddar cheese, crispy diced bacon bits, minced chives, sliced scallions, and/or sour cream

Directions

  1. If Using Only the Oven (see note above):
    Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
  2. If Using the Microwave and Oven (see note above):
    Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
  3. Let potatoes rest 5 minutes. Slice each open lengthwise and scoop flesh into a mixing bowl. Add butter, season with salt and pepper, and roughly mash, just until butter is incorporated but potatoes are still chunky.

  4. Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) Using your hands, reshape each stuffed potato back into a classic baked-potato shape.

  5. Top with toppings of your choice. To melt cheese, add it first, then return potatoes to oven until cheese melts, about 1 minute; alternatively, use a torch to melt cheese. Serve right away. Source