gluten free
Zucchini Noodles and Avocado Dressing
I love pasta and could eat tons of it and not gain an ounce when I was younger – attributed to a high metabolism and being very active. However, this menopausal woman isn’t able to boast that statement any longer without increasing my waistline. Sooo, I cook it when I am craving it leaving me…
Read MoreZucchini Tomato Pizzas
I had pizza on the brain the other day but wasn’t in the mood to make the dough and prep the toppings. While I was at the grocery store trying to figure out how I could satisfy my pizza craving without doing too much work, I spotted a lovely display of zucchinis. And there was…
Read MoreGlass Noodle Salad
Glass noodle, you ask? Well, it’s a noodle made from mung bean flour and when water is added to reconstitute it, the noodle looks transparent, glass-like. And, because they’re made from mung bean flour, it’s gluten-free (make sure to read the ingredient list as cheaper varieties can be made from wheat). The dressing is the…
Read MoreCauliflower Breadsticks
I’m a big cauliflower fan but I wasn’t always…I didn’t dislike it I just wasn’t enamored with it. As a kid and young adult cauliflower in my world was served with a cheese sauce. Don’t get me wrong, I loved the combination but I always felt that the cauliflower on its own was oh so…
Read MoreQuinoa Salad with Radish, Dill & Avocado
I love a colorful salad…I always have. I discovered a few years ago that one of the secrets to staying healthy is to always incorporate color onto your plate of food. Doing so means you are getting a good variety of nutrients to help your body be strong and healthy. Eating more plant-based meals has…
Read MoreBroccoli and Bacon Salad
Broccoli is a veggie I cannot get enough of and when I see a recipe that includes bacon, it has to be a winning combo. Broccoli is so nutrient-rich I can’t imagine not having it in my diet. This is a light dish as it doesn’t have a heavy sauce nor does it call for…
Read MoreTzatziki
Tzatziki is a thick Greek sauce where it is served with gyros, souvlaki or in a mezze. But you can use it with just about anything! Try it as an accompaniment to fish, grilled chicken, lamb, pita bread, falafel, grilled vegetables, as a dip – you get the idea. Tzatziki is easy to make and is…
Read MoreApple Pie in a Jar
Apple pie conjures up good, wholesome food made by grandmothers and moms. There’s something so pleasing to the senses when a pie is baking in the oven. The aromas immediately say ‘welcome’. I wonder, though, why the pie is made in a round plate and not a square. Is it because it’s easier to lift…
Read MoreQuinoa Salad
Ancient grains…two words that conjure up something you might find in an archeological dig! They’ve been around for a millennium and include quinoa, amaranth, spelt, and kamut. Quinoa (pronounced keen-wa) is a grain that comes from the Andes mountains of South America and its origins dates back to that of the Inca’s. There are more…
Read MoreHomemade Pesto
Almost every cuisine on our planet has found an important role for garlic and is among the oldest known horticultural crop. Egyptian and Indian cultures referred to garlic 5000 years ago and by the Chinese 2000 years ago. Pesto hails from the northern region of Liguria and is a Ligurian superstar! Pasta isn’t the only…
Read MoreMelon and Cucumber Salad
According to The Oxford Companion to Food, salad is a term derived from the Latin sal (salt), which yielded the form salata, ‘salted things’ such as the raw vegetables eaten in classical times with a dressing of oil, vinegar, or salt. In the medieval period, salads composed of green leaves, sometimes with flowers. Later, at…
Read MoreFresh Spring Rolls
The house feels empty now that Aida and Laura aren’t here. I enjoy cooking for both of them as they aren’t fussy eaters and are game to try new foods. One morning Aida asked me if I thought my time spent in Asia made me a better cook. Hmm, a good question to which I have…
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