not your grandma's meatballs

(dairy & gluten free)

Two and a half years ago my husband started his grain and dairy free journey.  I've finally come up with a way to make fluffy meatballs safe for him to eat.  I substitute cooked quinoa for breadcrumbs making the meatballs packed with more protein and fiber.  

Unfamiliar with quinoa?  It's the seed of a leafy plant--not a grain--high in protein, calcium, iron, fiber and more.  Cooking quinoa is as simple as cooking rice.  You can buy it in pretty much any grocery store and online.  It's a great food to cook in bulk and can be a substitute for oatmeal, rice, pasta etc.  You may find quinoa pasta in your store.  However, be sure to read the label if you're on a grain free diet because many brands also contain rice flower.

ingredients:

1 small onion, chopped fine and sautéed 

2 cloves of garlic, minced

1 pound ground beef or ground turkey

1 egg

1/4 cup quinoa, cooked

salt and pepper to taste

2 tablespoons olive oil

directions:

Preheat oven to 350 degrees F.

In a large bowl combine ingredients except the olive oil.  Using clean hands shape the meat into desired size.  Coat a large sauté pan in olive oil and bring to a medium-heat.  Brown the meatballs on all sides.  Place them on a cooling rack nestled in a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked through.

Enjoy!

quinoa with basil pesto

(dairy free and gluten free)

I couldn't resist the basil at the farmers market!  This delicious dish is so creamy you won't miss the cheese.  This is a great side dish for summer BBQs.  It's also yummy main dish for vegetarians because quinoa is packed with protein.  It travels well and can be served room temperature.

Notes: 

Pesto is one of those recipes where I eyeball the amount of each ingredient.  Some days I want more garlic or salt.  Other times I may want it thicker so I'll add less olive oil.  Here you go…

ingredients:

1 bunch of basil

1 garlic clove, pealed

salt and pepper

extra virgin olive oil 

nuts: (Optional) I like to add a fist full.  Pine nuts are traditionally used.  However, I also like to use walnuts or sunflower seeds--whatever I have in stock.

quinoa--as much as you need for the group you're cooking for!

directions:

1. Using a food process or a high speed blender, combine the basil, garlic, salt, paper, olive oil and nuts until it reaches your desired consistency. 

2. Mix the pesto with quinoa.  

banana muffins

(dairy free, gluten free)

ingredients

3 bananas mashed plus one sliced for garnish

1.5 cups almond flour

1/3 cup coconut oil

1 egg

1 tsp vanilla

1 tsp baking soda

1/2 cup coconut sugar

directions

Preheat oven to 375 degrees.  Line muffin tin with paper liners.

Combine ingredients.  Using an ice cream scoop, fill liners half way with the mixture. Bake for 20 minutes. Cool, then garnish with sliced bananas.

note

add nuts and/or chia seeds for texture, added protein, fiber and omega 3

rawroons

(raw, gluten free, paleo, vegan)

These delicious treats were inspired by cookies we enjoyed on our vacation to California over the holidays.  Enjoy!

ingredients

11/2 cups almond meal or flour (I used the pulp I had left over after I strained my homemade almond mylk)

1/2 cup unsweetened shredded coconut plus 2 tablespoons to sprinkle on top

1/4 teaspoon kosher salt

1 teaspoon vanilla

1 tablespoon coconut oil

3 tablespoon maple syrup

zest from 1 orange

juice from 1 orange

directions

With clean hands, mix the ingredients together.  Take desired amount and shape with your hands.  Sprinkle the extra coconut on top.