gluten free

Vegetarian Stuffed Peppers with Green Valley Foods

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

We’re coming up on the new year which means fresh starts and new year’s resolutions. One of the resolutions at the forefront for a lot of us is being more health conscious. And again at the forefront of ignored resolutions is that very same one getting pushed to the wayside. We go through all the excuses - it’s hard, it’s expensive, it’s time consuming. But really, it doesn’t have to be!

That’s why I’ve teamed up with Green Valley foods to show you how easy AND affordable eating organic can be. I whipped up these delicious vegetarian stuffed peppers that are also gluten free and super quick and easy to make. The whole family will love them, and they’re so simple that the kids can even get in on the fun of helping to make them.

So why Green Valley? They’re the obvious choice because all of their products are USDA organic, non-GMO, BPA-free, gluten free, and made in the USA. You can pick up the corn and black beans for this recipe at your local grocery store and not have to worry about any of it going bad because they’re both shelf stable. They’re also very affordable making it easy and reasonable to eat organic. You can even order them on Amazon. It really doesn’t get much more convenient than that!

So let’s get to it!

Here’s what you’ll need:
-4 bell peppers, halved and de-seeded
-1/2 red onion, chopped
-15.5 oz bag Green Valley Black Beans -15.25 oz can Green Valley Corn
14.5 oz can diced tomatoes
-2 tbsp taco seasoning
-1/2 cup shredded cheddar cheese plus more -1 green onion, chopped

Instructions:

1)  Preheat your oven to 425 degrees. On a parchment lined baking sheet, bake the halvedpeppers for 15 minutes.
2)  In the meantime, strain the black beans and corn.
3)  Mix together the beans, corn, diced tomatoes, red onion, taco seasoning, and cheesetogether in a large bowl.
4)  Remove the peppers from the oven, and fill each pepper with the mixture.
5)  Top each pepper with a sprinkle of cheese, and return them to the oven for 15 minutes.
6)  Remove the peppers, and top each with green onion.
7)  Serve, and enjoy!

Let me know what you think in the comments below, and make sure to head over to http://www.welcometogreenvalley.com to learn more about all of Green Valley’s organic products.

Eggplant Parm Frittata from Whole Foods Market

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I feel like February often gets a bad wrap. It's dark and cold (if you're in the Northeast like I am), and there doesn't seem to be much going on. But in reality there's lots to celebrate! It happens to be my birthday month, and for everybody else, there's Valentine's Day with that special person in yourself life (or Galentine's Day if you choose to celebrate with your closest gal pals). Plus, Whole Foods Market has an entire other, delicious reason to celebrate!

February is the month of Parmigiano Reggiano at Whole Foods Market, which just so happens to be one of my favorite cheeses! This year marks WFM's 10th anniversary of their traditional Parm Crack event. At this event, Whole Foods hand selects the highest quality wheels of Parmigiano Reggiano from defined creameries in Northern Italy. At 3 pm ET on February 24th, each store will simultaneously crack wheels of cheese, and there will be demonstrations and tastings for customers. If that weren't enough, Parmigiano Reggiano will be on sale from 2/23-2/25 at $5 off per lb. 

To celebrate this delicious event and give you a fun way to put that Parmigiano Reggiano to good use, I'm bringing you one of my favorite frittata recipes - eggplant parm.

Here's What You'll Need:

-1/2 cup Parmigiano Reggiano, shredded
-1/2 medium eggplant, sliced
-4 eggs
-1 Roma tomato, sliced
-6 fresh basil leaves (2 chopped, 4 whole)
-2 garlic cloves, chopped
-1 tsp Italian seasoning
-Splash of milk of choice or water (optional)
-Sea salt and pepper to taste
-1 tbsp EVOO

Serves 2

Instructions:

1) Heat up the EVOO in an oven-safe pan on the stove top over medium high heat.
2) Add in the eggplant slices, and cook 2-3 mins/side.
3) Add in the chopped garlic and continue to cook for about 3 minutes.
4) In a bowl, whisk the 4 eggs with a splash of milk, 2 chopped basil leaves, Italian seasoning, sea salt, and black pepper.
5) Spread the tomato slices throughout the pan, layering with the egpplant. Sprinkle the Parmigiano Regianno throughout the layers, and top with the remaining cheese.
6) Pour the egg mixture over the top, and top with the 4 basil leaves.
7) Cook, covered on the stove top, for 3-5 minutes until the sides are cooked.
8) Move the pan to the oven on broil, and cook until golden brown (~5-7 minutes).
9) Remove, and cut the frittata into two halves.
10) Plate, serve with your favorite sides, and enjoy!

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Make sure to head into your local Whole Foods Market to pick up that delicious Parmigiano Reggiano and experience the Parm Crack event for yourself! If you're local to Northern NJ, you can find more information here. And as always, let me know what you think in the comments below!

Red Currant Muffins (GF, DF)

So the number one question I'm probably going to get is WTF are currants? Honestly, I didn't even know myself until about 2 days ago. I stumbled upon some red currants at a small, local market when I was looking for blueberries and was intrigued. Obviously I googled them, and one of the first things that popped up was, "If you find local currants, buy them!" So I followed suit, snagged my currants, and headed home. Side note - they were gone in 2 days. 

From what I read, they seemed like tart berries, so I played around with them in the kitchen for breakfast. I loved the breakfast; My niece did not. Needless to say, they're definitely tart. So I figured the perfect way to balance out the tartness would be to put them into some delicious, sweet muffins. They did not disappoint! I made them gluten free and dairy free, and they are still so perfect and moist (sorry for the use of the word, but they are). Plus the sweet and tart balance is on point. And if you aren't feeling the idea of tart currants or just can't find them, feel free to swap them out for the berries of your choice. I'd imagine blueberries would be a great sub.

Here's What You'll Need:

-1 cup quinoa flour (I use this one)
-1/4 cup coconut sugar
-2 tbsp pure maple syrup
-Pinch of sea salt
-1 tsp baking powder
-1/4 cup unsweetened almond milk
-1/2 tsp vanilla
-1 egg
-3 tbsp coconut oil, melted
-3/4 cup red currants

Makes 6 muffins

Instructions:

1) Preheat your oven to 350 degrees.
2) Mix together all ingredients minus the currants until smooth.
3) Fold in the currants (may reserve a few to place on the tops of the muffins).
4) Evenly disperse the mix in a 6-cup muffin tin. Optional - top each with reserved currants.
5) Place the muffin tin into the preheated oven and bake for 20-25 minutes until muffins are fully cooked through.
6) Remove the muffins, serve, and enjoy!

These muffins make for the perfect snack, treat, on the go breakfast, or even dessert! I haven't tried subbing other flours or milks, but I will update this post if I do. Or feel free to let me know how it goes in the comments below! I would also imagine the ghee would work as a sub for coconut oil as well as a vegan egg for the egg, but again, I haven't tested it out yet. Let me know what you think in the comments below!

Double Chocolate Protein Banana Bread - Vegetarian + GF

Since being introduced to Naked Nutrition's clean protein powders with minimal, straight-forward ingredients, I've been having so much fun playing around and coming up with new plant-based protein-packed recipes. Their Chocolate Less Naked Pea Protein contains just pea protein, raw cacao, and coconut sugar. That's it! No weird junk and nothing to hide. So naturally, I've been having a blast trying it out in all of the chocolatey goodness that I can think of, and this week is no different! In fact, I was feeling extra chocolatey this week which led me to this double chocolate protein banana bread recipe.

It's not only packed with all of the chocolate. It also brings the protein and other nutrients while being vegetarian, dairy free, and gluten free. It can also easily be made vegan by swapping out the eggs with flax eggs or nut free by swapping out the almond milk. It's basically the perfect way to Saturday, and will most likely be gone by the end of the weekend. No joke.

Here's What You'll Need:

-2 ripe (ideally spotty) bananas
-1 tbsp coconut oil, melted
-3/4 cup coconut flour
-2 eggs
-1 scoop Naked Nutrition's Chocolate Less Naked Pea Protein powder
-1 tsp baking powder
-2 tbsp chocolate sunflower seed butter (I used this one) or the nut butter of your choosing
-1 tbsp cacao powder (I used this one)
-1/2 cup unsweetened almond milk (or other milk of your choosing)
-1/2 cup dairy-free dark chocolate chips 

Instructions:

1) Preheat your oven to 350 degrees.
2) Mash your bananas in a bowl with a hand mixer or wooden spoon.
3) Mixed in the coconut oil, eggs, sunflower seed butter, and almond milk.
4) Add in the dry ingredients (minus the chocolate chips), and mix until well combined.
5) Fold in the chocolate chips. I reserved a few to add onto the top at the end, but feel free to add them all in if desired.
6) Pour the mixture into a greased or parchment-lined loaf pan, and spread it out evenly.
7) Bake in to the oven for about 50 minutes (until a toothpick comes out clean).
8) Let the bread cool a bit for about 15-20 minutes before removing and slicing it.
9) Serve, and enjoy!

Hello chocolate heaven! Am I right? I know what I'm having as my dessert...and pre and post-workout snacks...and probably breakfast, lunch and dinner the next few days. But really, it's hard to keep your hands off (and mouth full) of this banana bread. Let me know what you think in the comments below!

Vegan Cauliflower Mac and Cheese

I've recently become obsessed with making my own nut milks, specifically cashew milk, ever since coming across Ellie's Best nut milk bags. For some reason I was under the impression that it would be difficult, but it's SO quick and easy. I just soaked a cup of cashews in water for 2+ hours, strained and rinsed them, and tossed them in the blender with 3 cups filtered water and a pinch of sea salt on high for a minute or two. Filtered it through my nut milk bag, and BAM delicious, creamy, unsweetened cashew milk. You can use the code Stacy10 for 10% off your own Ellie's Best nut milk bag by the way!

So basically I've been going through cashew milk like crazy these days. It's so tasty, and the consistency is nice and creamy. So I thought it would be the perfect ingredient for some creamy, vegan mac and cheese. You guys know I'm veggie crazy, so I decided to add in cauliflower because it would just soak up the taste of the delicious sauce. And I decided to keep it gluten free and protein packed with some Ancient Harvest POW! Green Lentil Penne.

Here's What You'll Need:

-7 oz Ancient Harvest POW! Green Lentil Penne
-1/2 head cauliflower, cut into pieces
-1/2 cup unsweetened cashew milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-2 cloves garlic, minced
-1/4 tsp sea salt + extra
-1/4 tsp black pepper + extra
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 tbsp avocado oil

Serves 2

Instructions:

1) Toss your cauliflower in the avocado oil with some sea salt and black pepper, and roast it in a preheated oven at 450 degrees for 15-20 minutes until it starts to brown and soften.
2) In the meantime, cook your pasta according to the directions.
3) Strain your pasta, and use the warm, empty pot to mix together the cashew milk, nutritional yeast, mustard, lemon juice, garlic, 1/4 tsp sea salt, 1/4 tsp black pepper, turmeric and chili powder.
4) Once cooked, remove your cauliflower and cut into smaller pieces.
5) Mix the cauliflower and cooked pasta into the sauce, serve, and enjoy!

Not into cauliflower? Feel free to swap it out with the veggie of your choosing! I also topped mine with a bit of red pepper flakes for some extra heat. Let me know how you play around and what you think in the comments below!