By Linda on Jan 6, 2011 in Recipes | comments(0)
Linda’s comment: Yummy, Yummy recipe…..I can’t remember the name, but when I made it, you almost can’t stop eating it…Very healthy…
Ingredients
- 1 large organic zucchini, quartered lengthwise (about 8 ounces)
- 1 organic red bell pepper, cut into 4 wedges
- 1 organic leek, trimmed and halved
- 1 (14-ounce) can artichoke hearts, drained
- 1 head radicchio, quartered
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 garlic garlic cloves, minced
- Coconut Oil (Put organic oil in glass spray bottle)
- 4 cups hot cooked gluten free rotini (about 4 cups uncooked corkscrew gluten free pasta)
- 1 cup organic grape or cherry tomatoes
- 3/4 cup (3 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh organic basil
Preparation
Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.
Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.
Andrea Chesman, Cooking Light, SEPTEMBER 2005
By Linda on Feb 11, 2010 in Recipes | comments(0)
Linda’s comment: I tried this recipe over the week-end and trust me it is AWESOME. Very nutritious, tasty and healthy. You won’t regret the effort of making this dish and your family will want it often.
Spinach Fettuccine With Yogurt-Cream Sauce
From SELF Dishes, summer 2007
Serves 4
INGREDIENTS
- 8 oz spinach fettuccine (gluten free)
- Organic Coconut Oil
- 1 teaspoon organic coconut oil
- 1 organic medium zucchini, thinly sliced
- 1 organic medium yellow or 4 to 5 pattypan squash, thinly sliced
- 1 small organic red bell pepper, cored, seeded and sliced
- 2 cloves organic garlic, thinly sliced
- 1/4 cup nonfat, low-sodium organic chicken broth
- 1/2 cup nonfat Greek yogurt
- 1/4 cup organic fresh basil, chopped
- 2 tablespoons reduced-fat Parmesan
- 1 tablespoon organic light cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
PREPARATION
-
Cook gluten free pasta as directed on package; drain. Set aside. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.
By Linda on Jan 11, 2010 in Recipes | comments(0)
Ingredients:
1 pound chicken/turkey, cut into bite-size pieces (Organic)
a double pie crust
1 tablespoon coconut oil
2 cups chopped vegetables, like celery, carrots, and onions, green beans (Organic)
spices, like salt, pepper, thyme, oregano, parsley (fresh if you can)
1/3 cup butter
1/3 cup flour (can use gluten free flour)
3/4 cups chicken broth (organic)
1 cup milk (organic)
Heat the oil in a skillet over medium high heat. Saute the vegetables until they are soft, stirring constantly. Add the spices to your veggies while sauteing. Remove the sauteed vegetables from the heat when they are soft. Continued
