Creamy Sun-dried Tomato Pasta

Non-dairy & Gluten Free

  • 1 lb. Gluten free pasta (cooked) I used Chickpea pasta
  • 1 jar (7 oz.) sun dried tomatoes (drained and roughly chopped)
  • 1 tablespoon minced garlic
  • 3 cups vegetable broth or stock (½ cup reserved )
  • ½ cup coconut milk (any non dairy milk could used, oat milk, almond milk etc)
  • 1 tablespoon garlic powder
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon cracked red pepper
  • ½ teaspoon salt
  • 1 cup fresh basil (roughly chopped, about 20 leaves)
  • 2 tablespoons gluten free flour (or corn starch)

*You can also add cooked chicken or mushrooms to this recipe. Both work well!

  • 1. In a heavy saucepan over medium heat, saute the sun-dried tomatoes for 3 minutes. Add the minced garlic and continue to saute for 2 minutes.
  • 2. Add 2 ½ cups of vegetable broth and the sour cream to the pan and stir over medium heat until well blended. Stirin the garlic powder, nutritional yeast, onion powder, cracked red pepper and salt and cook for 5 minutes, stirring occasionally.
  • 3. Combine the reserved ½ cup of vegetable stock and flour in a small bowl and stir until there are no lumps. Pour the flour mixture into the pan and stir until blended and the sauce begins to thicken. Add the basil and pasta, stir and cook until heated through. Serve warm.

Top 8 Allergen Free, Vegan Banana Muffins

After finding out about my sons long list of food allergies I had to start improvising and fast! He was losing weight because there just wasn’t enough for him to eat. I felt guilty feeding him the same foods everyday so I got creative. It took a lot of experimenting but I finally found a few recipes that he liked. Most allergen free foods taste like chalk. Luckily these were a winner!

Ingredients:

2 Bananas

1/2 C apple sauce

1 1/2 C Gluten free flour (I use King Arthur’s)

1 tsp Baking powder

1 tsp Baking soda

1/2 C brown sugar

1/2 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Vanilla

3 tbsp vegetable oil or canola oil

1 tbsp water

*I like to garnish the top with gluten free oats

Mix dry ingredients and wet ingredients separately then combine. This recipe will make 12 muffins if you use 1/4 C batter in each muffin mold

Bake at 350 degree F for 20-25 minutes

Daily Harvest

$25 off your first order

Discount code: RE-HBGVY66

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Nutritional organic foods, thoughtfully sourced and flash frozen to retain vitamins and minerals. There is a large variety of combinations to choose from. Smoothies, soups, lunch bowls, oat bowls, chia bowls, snacks, lattes and flatbreads.

In each item description you can find a list of ingredients, nutritional values and holistic benefits. An example of a holistic benefit would be the anti-inflammatory properties is a soup or immunity boosting power of a smoothie.

To order you can choose from 3 plans: 9 items, 12 or 24 items delivered weekly or monthly. Everything arrives frozen with preparation instructions. You can skip orders whenever you like or cancel. You can pick the delivery date and even set up reoccurring deliveries. You can also pause your account for when you’re on vacation!

Here’s what I ordered in my first box!

  1. Ginger & Greens Smoothie
  2. Mango & Greens Smoothie
  3. Dragon fruit & Lychee Smoothie
  4. Mulberry & dragon fruit oat bowl
  5. Sweet potato & wild rice hash harvest bowl
  6. Butternut squash & chimichurri harvest bowl
  7. Beet & avocado poke harvest bowl
  8. Vanilla bean & apple chia bowl
  9. Cacao nib & vanilla bites

New obsession: Blueberry Salsa!

Throughout my pregnancy I’ve noticed significant changes in my food aversions. During this third trimester I find that I can’t look at red meat and I’m eating more fruit than ever! I still need to eat chicken, beans and turkey for protein and iron so when I found this recipe to smother them in fruit I was ecstatic!

Below is the original recipe and a second version I altered for fish.

Original Recipe: Great for tacos, chicken and protein bowls. This version is Paleo, Vegan, Whole30 and low carb

  • 2 Cups fresh blueberries
  • 1/3 Cup cilantro, fresh and finely chopped
  • 1 Lime, squeezed
  • 1 Red bell pepper, chopped
  • 1/2 Red onion, chopped
  • 1/2 tsp sea salt
  • 2 Jalapeño peppers, seeded and membrane removed, finely chopped

Recipe for fish:

  • 2 Cups fresh blueberries
  • 1/4 Cup fresh mint, finely chopped
  • 1/4 Cup fresh cilantro, finely chopped
  • 1 Lime, squeezed
  • 1/2 Red onion, chopped
  • 1 Cup watermelon, chopped (also works with mango!)
  • 1/2 tsp sea salt
  • 2 Jalapeño peppers, seeded and membrane removed, finely chopped

New obsession: Buddha Bowls

Recently I’ve been diverting back to my vegetarian ways. As someone that doesn’t like salads I’m left with veggie burgers, yogurt, nuts and fruit. Buddha bowls allow me to mix in a variety of ingredients and feel satiated without adding animal protein.

Here is my buddha bowl blueprint: I pick one or two items from each category

  • Cooked grains or riced cauliflower
  • Avocado
  • Sweet potato, butternut squash, carrots or cauliflower
  • Radish, cucumber, beets, olives, broccoli, peas, mushrooms, fire roasted corn
  • Kale or arugula
  • Hummus, tahini, falafel, tofu
  • Mint, parsley, basil, coriander, cilantro
  • Dressing: olive oil, balsamic vinegar, ginger or cilantro

Pan Fried Cinnamon Bananas

Dessert without feeling guilty!

4 Ingredients:

  1. 2 Bananas slightly overripe
  2. 1 tsp Cinnamon
  3. 1/4 tsp Nutmeg
  4. 2tbsp sugar (I use to taste because 2 tbsp’s is quite a bit of sugar and calories!)

Steps:

  1. Peel and Slice bananas into 1/4 inch thickness
  2. Throw bananas, cinnamon, nutmeg and sugar into a ziploc bag. Mix thoroughly but cautiously not to smash the bananas.
  3. Add to a frying pan and cook for 10 minutes rotating the bananas until they carmelize.

Healthy Tacos!

Being a Taco lover is I made it a mission to find some healthier recipes. Restaurant tacos are exploding with sodium and often enveloped in fried tortillas. Using fresh ingredients to eliminate the sodium was easy but finding a substitute for that oily, crunchy shell not so much! Here is a list of my shell alternatives, ingredient upgrades and tips!

  • Taco lettuce wraps: What I like about these is that you still get that crunch when you bite into them. I like to use a full romaine leaf for these.
  • Avocado stuffed tacos: Avocados are a great source of healthy fats. However it’s best to limit your portion to half of an avocado if you’re watching your calories. Depending on the size an average avocado can pack 250 calories! There is a ‘light’ avocado available in supermarkets. It’s larger, has more of a watery then dense taste and of course less calories. The flavor of your taco stuffing completely masks the lack of fat flavor and the texture is identical. I like to use these when I can find them and fill them with meat and tomatoes!
  • Taco stuffed peppers: This is an easy alternative to a shell. Cut bell peppers down the center, remove the seeds and stem and stuff away!
  • Taco stuffed sweet potato: This is my favorite of all the options! You’re probably thinking potatoes are high in carbs. Well carbs are not bad for you, especially healthy carbs that come from vegetables vs processed tortilla chips. This is a great post-workout meal!
  • Lentil Tacos: When you make lentils from scratch they have much less sodium then those you find in a can or frozen. So for my vegan fans consider these protein packed legumes.
  • Taco shells made out of zucchini and eggs: The best way to make these unique shells is to use zucchini zoodles and chop them up into bite size pieces. Saute them in a pan with egg and create a small omelette, cooking on both sides. Fold them up like a pancake!
  • Black bean & corn: If you’re looking for a meat alternative try fresh black beans and fire roasted corn. Grille the corn until it has grill marks and then cut it off the cob with a knife (watch your fingers!). Boil the beans yourself to avoid extra sodium. Add cilantro, salt, tomatoes, onions, cumin and jalapenos to taste.
  • If you’re looking for a way to incorporate more fish into your diet, tacos is a great way. Most people tell me they don’t eat fish because they don’t like the taste. The toppings in a taco can easily mask the fishy undertone and using a less “fishy” fish should help. I like swordfish and tuna. Both are very mild and the texture it more dense than a typical fish. If you don’t have a grille you can use an air fryer to crisp up the fish! This works best with a cod like, white fish. You can even coat them in panko bread crumbs before frying.
  • Hosting a taco party? For bigger portions consider stuffing spaghetti squash with your taco filling.
  • Cauliflower crust taco pizza: Cauliflower crust is available at Trader Joe’s and Wholefood stores nationwide. Bake your crust, add your topping, bake again and bam you have a healthy taco pizza!
  • Mason jar tacos: And last but not least, layer a mason jar with all your favorite taco ingredients. You eliminate the shell and create a portable taco! You can take it to work, have a taco picnic or surprise a hangry boyfriend.

Sweet Potato Toast

Sweet Potato Toast is healthy breakfast or snack that’s also gluten free, vegan, paleo and whole30.

Tip: When buying the sweet potatoes try to pick large round ones. They’re easier to use and slice.

  1. Wash and Peel the potatoes
  2. Slice them 1/4 inch thick. Thicker won’t cook all the way through and thinner will fall apart. (if you accidently cut them too thick no worries! Poke holes in the potatoes with a fork and microwave for 30 seconds before toasting)
  3. Turn your toaster up to the highest setting.
  4. Toast your slices twice each. They should be a light golden brown when finished. If not throw them in for a third round.
  5. For the long pieces that don’t fit in the toaster, just flip them around for the second round of toasting.

Tip: You can pre slice the potatoes and keep them in a ziploc bag in your refrigerator. They can last up to one week!

Topping combos:

  1. Bananas and peanut butter
  2. Eggs and Bacon
  3. Avocados, cheery tomatoes, salt and pepper
  4. Almond butter, chia seeds and hemp seeds
  5. Apples, peanut butter, cinnamon, dried cranberries
  6. Egg whites, avocado, cilantro, salt and pepper
  7. Eggs, black beans, cilantro, avocado, salsa and cheese
  8. Cottage cheese and mixed berries
  9. Arugula, lemon, avocado
  10. Cream cheese and blue berries
  11. Goat cheese, dried cherries and pistachios
  12. Avocado, bacon and soft boiled egg
  13. Hummus and radish slices