We’ve been participating in Tryazon events for three+ years. We’ve gotten to try all sorts of fun toys, games, and food. You can learn more about Tryazon here.
Taste Republic is back again withnew Tryazon TryaBox opportunity. Taste Republic is revolutionizing gluten-free food with delicious, wholesome ingredients. The pasta is made fresh and kept in the refrigerated section to maximize freshness. Taste Republic is now in Walmart making it even easier to enjoy pasta without sacrificing taste or texture!
They have 100 participant spots open (for individuals within the western US, including MT, TX, CO, WY, ID, UT, AZ, NM, NV, CA, OR, and WA) and those chosen will receive a Gluten Free Goodness TryaBox including coupons to pick up FREE fresh packages of Taste Republic gluten-free pasta of your choice to sample and review! Learn more and apply here.
I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.
This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.
I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.
It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!
I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour. Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.
I found Right Rice at Grocery Outlet, but you can also order it on Amazon. You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.
Hearty Veggie Soup
1 large onion, diced (about 2 cups)
1 cup carrots, peeled and chopped
1 cup celery, diced
1 cup bell pepper, diced (I used green)
2 T. cooking oil (your choice)
3 cloves garlic, minced
2 green or yellow zucchini (whatever is in season or you have on hand)
2 quarts veggie stock
2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
The big kid LOVES banana bread, so I am always looking out for new recipes, especially those that are higher in protein or lower in added sugar.
Recently we found ourselves with an overabundance of oatmeal, so I looked online for recipes to use it up and I discovered Oat Flour. You basically grind up oatmeal in your blender or food processor. Because it doesn’t contain any natural gluten, you have to use another flour with it otherwise your bread just… falls apart. It also doesn’t rise, so you will need to add leavening (baking soda in this recipe).
I also had received 30 bananas the next day, so I knew the time had come… TO MAKE BANANA BREAD!!
After looking through several recipes, I cobbled together a recipe that incorporated what I had on hand, and had all of the appropriate chemicals via ingredients to form quick bread. If you are interested in learning about baking and cooking ratios to form new recipes, check out Ratio by Michael Ruhlman– It’s great!
1 c. Oat Flour
1 3/4 c. AP Flour
2 t. baking soda
1 t. salt
1/2 c. melted butter or melted coconut oil
1/2 c. brown sugar, not packed
2 ripe banans, mashed up
5 ounces plain Greek yogurt
1 T. Vanilla
1/2c chopped nuts (I like pecans, but walnuts work too) OPTIONAL
Grease a loaf pan and set aside Preheat oven to 350 degrees.
In a small bowl mix flours, soda, and salt. Set aside.
In a large mixing bowl, combine butter and sugar until well mixed.
Add bananas and continue to mix until incorporated.
Add eggs one at a time. Once they are blended, add yogurt and vanilla.
Combine dry ingredients into wet, and add nuts (if desired). This batter is very wet!!
Pour into greased pan and bake for 45-55 minutes.
Once the bread is cooled, remove from loaf pan and serve with butter or cream cheese.
To make the recipe Gluten-free, use gluten-free oats, and a 1 for 1 Gluten-free flour.
To make the recipe vegan, use coconut oil in place of butter, substitute a flax egg, and use dairy-free Greek-style yogurt.
WHAT? Pasta free lasagna? Are you nuts? I know that’s what you are all thinking, but bear with me.
I know so many people are sticking to their New Years Resolutions of eating healthy, but they are longing for the warm, cheesy, rich gooey-ness of their favorite comfort foods. Mr. just finished a 10 day cleanse, and we are slowing adding things back into his diet. He missed cheese, so I set to find a recipe that contains cheese that I could make a little more healthy by omitting some of the other things that he isn’t quite ready to add back in (meat and lots of heavy carbs). I did make spaghetti to go on the side, but you can skip that if you want.
We had a bag of yellow squash in the fridge, so I decided to make lasagna using the squash in the place of the lasagna noodles.
With this recipe, you can add as many veggies as you want. I opted for mire poix (I had bags of it prepped in the freezer), garlic, shallots, tomatoes, and little pieces of the squash that I chopped into bite size pieces. These were the neck or end that I couldn’t cut into planks. I recommend that you use what you’ve got on hand that you really like. You can add ricotta between the layers, but I skipped it because we didn’t have any, and Mr. isn’t ready to add eggs back in yet (if you’ve never made lasagna before, the ricotta filling is a mixture of egg, Parmesan cheese, and ricotta).
This recipe makes a big 9×13 inch baking dish- There will be leftovers!
Pasta Free Lasagna
4 yellow or green crooked neck squash (zucchini), cut into planks, Reserve remaining pieces for sauce
1 jar sugar free pasta sauce (or use your favorite)
2 medium onions or 1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves of garlic, minced
1 medium shallot, minced
1 can (approx. 14.5 oz) diced tomatoes
1 can tomato paste
1 bay leaf
2 T. Italian seasonning
2 T. Olive oil
1/4 cup red wine
1/2 cup parmesaen cheese
2 cups Italian blend cheese
Preheat oven to 350 degrees
In a large stock pot, saute onions, celery, and carrots in olive oil until onions are soft and translucent.
Add garlic and shallots, reduce heat. Cook until garlic and shallots are soft and fragrant, about 10 minutes. Stir frequently to avoid burning. Burnt garlic is gross.
Pour wine over veggies and scrape any yummy brown bits off the bottom of the pot. This is called De-glazing the pan. Those brown bits are full of flavor.
Add pasta sauce, herbs, and both cans of tomatoes (diced and paste). Cook on medium for 15-20 minutes. If you want, you can simmer the sauce on low for as long as you want. Make sure to stir frequently and put a lid on the pot.
Add reserved squash bits to sauce. They will cook quickly, so you need to add them last.
Remove from heat.
Ladle sauce in the bottom of the 9×13 baking dish, just enough to cover the bottom of the dish.
Cover the sauce with planks of squash, then layer cheese, and sauce. repeat until the pan is full- the top layer should be cheese. If you like lots of cheese, use more than the 2 1/2 cups listed above.
Cover pan with foil and bake for 20 minutes at 350. after 20 minutes, uncover pan and bake for an additional 15 minutes, or until cheese is brown and bubbly.
Remove from oven and let rest for about 10 minutes.
Serve with salad and a small portion of whole wheat pasta. I made whole wheat pasta and topped it with a dollop of Chef Shamy Garlic Butter. It’s amazing.
Variations: This meal is already vegetarian and gluten free. If you are vegan, use dairy free cheese. I cannot promise it will be as gooey and delicious, as I’m not familiar with how dairy free cheese cooks.
If you just gotta have meat, start by sauteing 1 lb of ground meat (beef, pork, chicken, or turkey), then continue the recipe as written.
Ok, so if you follow me in Instagram, you saw all my pictures over the weekend of the fun and excitement that was Moms Meet 6th Annual Wow Summit.
One of the perks of the summit, besides learning how to be a better blogger, and listening to great speakers like Dr. William Sears, was to meet with new brands and sample products. The brands loaded us down with tons of awesome goodies to bring home to sample in our families- and of course to share!
I filled one of the reusable shopping bags they gave us with all kinds of stuff: candy, food, samples, beauty products, healthcare samples, personal care, and more!
There are samples, full size products, and/or coupons from the following brands:
Entering is easy: Leave a comment on this post. I’d love to know what Natural Product from the list above you are most excited to try. This contest is open to the US only. I’ll chose a winner on 11/12/18!
This is NOT a sponsored post, I am paying to ship this package to the winner. I just want to share the goodies with you guys!
We love Garlic. It’s a good thing that hubs and I both like it, because otherwise this recipe wouldn’t go over too well.
This is my spin on the Spaghetti with Garlic White Wine sauce found here. It appeared in hubs Facebook feed one day several months ago, he sent it to me, and we’ve been tweaking it to make it our own ever since.
To make it a little healthier, I added in 1 large spaghetti squash. If you’ve never cooked one, I write about it here. It’s super easy to cook, and it’s very yummy
Lemon Garlic Spaghetti Squash Casserole
2 large white onions, cut into quarters and layers separated
1 T Olive Oil
Salt and pepper
2 large lemons, zested and juiced
4 T butter, divided
6-8 cloves of garlic, minced (you can use more or less)
1/2 t. red pepper flakes
1/2 c. white wine
1/2 T Thyme (I usually have it dried in my spice cabinet, but if you have it fresh, use 5-6 springs)
1 c. Grated parmesan cheese, divided
1/2 c chicken broth (or pasta water)
1 large spaghetti Squash
If you want to add pasta to this dish, you’ll need 1/2 lb spaghetti, 8-10 cups water (to cook pasta), and salt (to salt the water)
Preheat oven to 350.
Prep spaghetti squash (scoop out the stringy parts and seeds) and bake at 350 for 30-45 minutes.
Toss cut up onions in oil, salt and pepper. Bake in a baking dish covered for 20-30 minutes, uncover and bake an addition 10-15 minutes.
After the squash is done cooking, allow to cool for about 10 minutes, or until it’s easy to handle. Scoop the “meat” out and set aside.
After onions are done baking, set aside.
If you are cooking pasta, start the water to boil and cook pasta as directed.
Zest and juice the lemons, set aside.
Heat half the butter in a skillet. Once melted, add the minced garlic and cook on medium for 5-ish minutes until fragrant (watch out, it burns really easily). Add red pepper flakes.
Add Lemon juice and wine, turn up the heat for a few minutes. You’ll want to cook off the alcohol, so about 5-10 minutes at medium high heat. Add the baked onions.
Add 2 T. chicken broth (or pasta water), and the remaining butter, and the Thyme. Once the butter is melted, turn off the heat.
Add the spaghetti squash and/or pasta into the skillet, and gently toss to coat. Add lemon zest, and half of the parmesan cheese. If the mixture becomes too thick, add more chicken broth or pasta water a little at a time.
Top with any additional cheese, thyme, and/or pepper flakes.
Here is an extra step that makes it a little better (IMO) but isn’t needed: Place skillet under the broiler for 3-5 minutes, until the cheese on the top is brown and bubbly.
I have made this recipe with both pasta and spaghetti squash. This last time I made it, I used only 1 serving of whole wheat spaghetti, mostly because I prefer the way it turns out when it has the pasta water in it, instead of the chicken broth.
*If you are a vegetarian, feel free to substitute in veggie broth.
In the search for healthier yummy recipes to feed Lil’ Man, I stumbled upon a recipe for black bean brownies. Ok, so stop making that face and read on. Oh, and this one is GLUTEN FREE!!
I read the recipe, and a bunch of comments and did some more investigating online and made a few tweaks to the recipe and got to cooking.
1 15 ounce can of black beans, rinsed and drained
3 T. sugar free applesauce
3/4 c. cocoa powder
1 T. Hazelnut extract (You could use vanilla)
1 1/2 c brown sugar, lightly packed
1 t. instant coffee crystals (optional)- I used 1 t. of very strong coffee instead.
1 C. chocolate chips
Preheat oven to 350 degrees.
Grease a 8×8 baking dish. I used an 8 inch round baking dish.
In a blender, combine all of the ingredients EXCEPT the chocolate chips. This is important. I didn’t do this!
Pour batter into greased baking dish and top with chocolate chips. Bake for 25-35 minutes. The brownies are super fudgy. If you want cake-ier brownies, add a pinch of baking powder.
If you like your brownies really sweet, add 1/4 c. white sugar. I like my desserts not super sweet, so I opted to use a little less sugar, and I’ll top mine with a scoop of ice cream- Yum!
They are not bean-y. If I didn’t know they had beans in them. I wouldn’t be able to tell. They are very moist, fudgy brownie. And if you use a flax egg and vegan chocolate chips, you’ve got a yummy vegan recipe!