Mediterranean Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed well
• 2 cups vegetable broth (or water)
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese (optional, dairy-free feta works great too!)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool slightly.
2. Prep the Veggies: While the quinoa is cooking, chop all your veggies. The more colorful you make it, the better!
3. Combine Ingredients: In a large bowl, combine the cooked quinoa, diced cucumber, red bell pepper, cherry tomatoes, red onion, and Kalamata olives.
4. Add the Remaining Ingredients: Sprinkle in the feta cheese (if using), parsley, and mint.
5. Dressing Time: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
6. Dress and Serve: Pour the dressing over the quinoa and veggie mixture. Toss gently to combine and make sure everything is nicely coated. Taste and adjust seasonings if needed. Serve immediately or chill for later. It tastes even better after the flavors have had time to meld.

Creamy Tomato Pasta Bake

Ingredients:

• 1 pound gluten-free pasta (any shape works, I prefer penne or rotini.)
• 2 Tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream or canned coconut cream for dairy-free option
• 1 cup of mozzarella cheese, shredded
• Fresh basil leaves, for garnish

Instructions:

1. Cook the Pasta: Cook the gluten-free pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, begin on the sauce.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large Dutch oven or skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Sauce: Pour in the crushed tomatoes, add the dried basil, dried oregano, salt, and pepper. Stir well and bring to a simmer. Cook, uncovered, for about 10 minutes, stirring occasionally.
4. Add the Creaminess: Reduce the heat to low. Add in the softened cream cheese and heavy cream and stir until everything is smooth, creamy, and well combined. Keep mixing until the cream cheese melts smoothly with the sauce.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy tomato sauce, and toss to coat evenly.
6. Layer and Bake: Preheat your oven to 375°F (190°C). Pour half the pasta mixture into a greased baking dish. Sprinkle half the mozzarella cheese evenly over the top. Top with the remaining pasta mixture and then sprinkle the remaining cheese.
7. Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the top is golden brown.
8. Garnish and Serve: Let it stand for a few minutes before garnishing with fresh basil leaves and serving.

Asian-Inspired Stir-Fry

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces.
• 1 Tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup gluten-free soy sauce (or tamari)
• 2 tablespoons rice vinegar
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon cornstarch
• Scallions, chopped, for garnish
• Toasted sesame seeds, for garnish

Instructions:

1. Prep Everything: Cut your chicken into bite-sized pieces and chop all your veggies. Having everything ready to go before you start cooking will make the process easier and faster.
2. Cook the Chicken: Using a non-stick wok or a large skillet over medium-high heat, add the sesame oil and cook the chicken pieces until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced red and green bell peppers, sliced zucchini, broccoli florets, and sliced onion. Cook the vegetables until tender-crisp, about 5-7 minutes. Add the minced garlic along with the grated ginger and cook for another minute, until fragrant.
4. Make the Sauce: In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, honey, and cornstarch.
5. Combine Sauce and Chicken: Pour the sauce over the vegetables in the skillet. Stir everything together and cook until the sauce thickens up, about 2 minutes. Add the cooked chicken back into the pan, and toss to coat.
6. Garnish and Serve: Garnish with chopped scallions and toasted sesame seeds. Serve immediately over rice or cauliflower rice, depending on your carbohydrate preferences.

Recipe Card

Mediterranean Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese (optional)
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa, drain and cool.
2. Chop veggies.
3. Combine quinoa, veggies, feta and herbs in a large bowl.
4. Whisk dressing ingredients together and add to the bowl.
5. Toss and serve.

Creamy Tomato Pasta Bake

Ingredients:

• 1 lb gluten-free pasta
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 28 oz crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz cream cheese
• 1/2 cup heavy cream/coconut cream
• 1 cup mozzarella cheese

Instructions:

1. Cook pasta.
2. Sauté onion/garlic.
3. Add tomatoes and herbs; simmer.
4. Stir in cream cheese/cream.
5. Combine sauce and pasta.
6. Layer into dish, top with cheese.
7. Bake 20-25 mins.

Asian-Inspired Stir-Fry

Ingredients:

• 1 lb chicken, sliced
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch

Instructions:

1. Prep all ingredients.
2. Cook chicken, remove.
3. Sauté veggies, add garlic and ginger.
4. Whisk sauce ingredients.
5. Pour sauce, and chicken with veggies into the pan and serve over rice or cauliflower rice.