Simple 5-Minute Greek Pizza

For someone who has gone gluten-free, pizza shows up in my diet much more frequently than before. Probably because it's such a simple meal to make with lots of different varieties available.

For this simple meal I started with individual sized premade rice pizza crust from Whole Foods (pita bread also works well). I used spaghetti sauce, bell peppers, olives, red onion, mozzarella and feta cheese but feel free to use whatever toppings you have in your fridge. Possibilities could include BBQ chicken pizza or spinach & roasted veggie. Be creative!

I preheated the crust 2 minutes in the toaster oven while I chopped up my veggies. I then topped everything back on the pizza and placed back in the toaster oven another 3 minutes till cheese began to bubble and golden. Allow to cool slightly and voila!

Enjoy!

Simple 5-Minute Pad Thai

My meals are usually quick and effortless but this week I'm putting a special focus on 5-Minute Meals. These are truly meals you can make simple and fast that also happen to be healthy and nutritious.

For this Five Minute Pad Thai I used precooked turkey breast, shiritaki noodles, and San-J Peanut Sauce. Any peanut sauce will work but I chose San-J because it is gluten-free. I've seen similar versions at Fresh & Easy or Trader Joe's. You could also use rice or spaghetti noodles - I went with shiritaki to keep it low calorie.

Rinse shiritaki noodles and let them drain. Heat a frying pan on stove top and coat with cooking spray. Toss in 3 oz of precooked turkey (or chicken or shrimp) and heat for 2 minutes. Add 1/4 cup of peanut sauce and noodles to pan. Cook for another 2 minutes. Add fresh bean sprouts and green onions or any veggies you prefer. Serve Pad Thai topped with chopped peanuts.

Enjoy!

Tomato Basil Hummus

This might be my favorite hummus of all. Maybe because tomato + basil is one of my favorite flavor combos. Possible also because this hummus is lower in calories and fat than most.

Tomato Basil Hummus

1 can garbanzo beans, drained and rinsed
1/2 can (8oz) diced tomatoes
1-2 cloves garlic
1.5 tbs tahini
1 tbs tomato paste
8-10 fresh basil leaves

Throw all ingredients in a food processor and blend away until smooth and creamy.

Horseradish Hummus

I first saw this hummus at a Trader Joe's in Virginia. Ummm, yum! Unfortunately I have yet to find the ready made version back home in Vegas so I had to make my own.

Horseradish Hummus

1 can garbanzo beans, drained and rinsed with liquids saved
1-2 cloves garlic
1.5 tbs tahini
3 tbs evoo
3 tbs garbanzo bean liquid
juice from half a lemon
3 tbs prepared horseradish (or flavor to taste)

Throw all the ingredients in a food processor and blend away until smooth and creamy. Add more or less horseradish according to taste.

Enjoy!

Green Curry Hummus

I'm traveling to Boston for work this week but I didn't want to leave you all without some great food post. So this week I'm official announcing it to be Hummus Week. I've put together several of my favorite hummus recipes for you to enjoy. First up...

Green Curry Humms inspired by KERF and The Edible Perspective

1 can Garbanzo beans, drained and rinsed with liquid saved
1-2 cloves garlic
1.5 tbs tahini
Juice from half a lemon
2 tbs green curry paste
3 tbs evoo
3 tbs liquid from drained garbanzo beans

Place ingredients in the food processor and process until smooth. Add additional liquid as needed. Serve with your favorite veggies such as tomatoes, jicama, snow peas and carrots, or pita bread/chips.

Enjoy!

Avocado Chicken Salad with Heirloom Tomatoes

This is a delicious quick and easy lunch idea. The avocado added a creamy texture to the chicken salad and replaced some of the unhealthier fats with some good monounsaturated fats! Plus adds some kicking flavor!


Avocado Chicken Salad

2 Chicken breast
2 large Heirloom tomatoes
1 avocado
2 tbs Mayo
fresh basil, about 6-8 large leaves
salt & pepper to taste

Boil (or bake) the 2 chicken breast until chicken is fully cooked. Place in fridge until chilled. Cut chicken into chunks and mix together with half the avocado, mayo, basil, and salt & pepper.

To serve, slice tomato into 8 chunks leaving skin on bottom intact. Open tomato like a flower and place in a bowl. Scoop half the mixture on top of the tomato. Repeat with remaining tomato. Top each dish with 1/4 of remaining avocado slices.

Enjoy!

{Gluten Free} Chili Relleno with Black Beans & Corn

These were a dream come true. Roasted poblano peppers stuffed with black beans, fresh corn and cheese then baked with a fluffy gluten free egg batter. These rellenos are slightly more like a casserole than true individually stuffed and fried chili rellenos. But this was by far the best chili relleno I've ever had! The pictures do no justice to the flavor of this dish.

Baked Chili Relleno with Black Beans & Corn

4 large poblano peppers
1 can black beans, rinsed & drained
2 ears fresh corn cut of cob or 1 can corn
1/4 onion, diced
2 cup Mexican cheese
Paprika
Cumin
Chili powder
6 eggs
2/3 cup gluten free flour (I used King Arthur)
Salsa verde or enchilada sauce

Start by roasting your pepper in the over or on the grill until skin is lightly charred and bubbling. Remove peppers, place in a paper bag and allow to cool. Once peppers are cool, cut a small slit and carefully remove the stems and seeds and set aside. (I left most my seeds inside and it didn't bother me. Does make them slightly more spicy though.)

Heat oven to 375. In a large bowl mix together black beans, corn and onion (some may choose to sautee onion first). Add 1.5 cups of cheese to the mixture plus seasonings to taste. Begin filling peppers with bean, corn and cheese mixture through the small slit. Be careful no to tear the peppers. Place finished peppers in an 8x8 Pyrex dish that is well coated in cooking spray.

In a separate bowl using a hand mixer, beat together 2 eggs and 4 egg whites until fluffy. Slowly mix in flour mixture and continue to beat until fluffy. Pour mixture over peppers in Pyrex dish. Bake for 30 mins or until breading becomes fluffy and golden. Sprinkle the remaining cheese on top of the dish and place back in oven until melted.

Use a large spoon to serve being careful not break the peppers in half. Pour sauce of choice over peppers and top with a dollop of sour cream or Greek yogurt.

Enjoy!

Shiritaki Tuna Noodle Casserole

I'm not sure where I got the craving for this old school classic dish. Somewhere the thought popped into my mind and I knew I needed peas, pasta, tuna and creamy goodness. Never having made this dish for myself, I really had no basis for a recipe. I'm pretty sure the last time I had Tuna Noodle I was 12 and my mom made it for me. So I went with what I thought would be good and was sure to avoid any of the boxed varieties.

Shiritaki Tuna Noodle Casserole

1 package shiritaki noodles, macaroni style
1 can tuna, drained
1 cup peas, frozen
1/2 tbs butter
1/2 cup milk
1/4 cup Parmesan
1/4 cup mozzarella
paprika
salt and pepper
crushed red pepper

In a small sauce pan heat milk and butter over medium heat until butter melts stirring frequently to be sure not to scorch the milk. Once butter is melted, add in cheeses and continue to stir. Once mixture become gooey, add tuna and frozen peas.

In a separate pan, cook shiritaki noodles to package instructions. Once noodles are cooked and drained, add them to the creamy, cheesy mixture. Add a couple dashes of paprika, s & p, and crushed red pepper to taste. Serve topped with some extra Parmesan. Serves two.

Enjoy!

Corn and Black Bean Quesdilla

I love fresh corn in just about anything during the summer! I like it raw, sweet and crunchy. For this easy meal idea, I used a brown rice tortilla from Trader Joe's and filled it with fresh corn cut off the cob, black beans, fresh cilantro, and a Mexican cheese blend. For the sauce I used Greek yogurt and mixed in some Adobo sauce.

Enjoy!