gluten free Archives - Page 9 of 12

Sweet Potato Black Bean Chili #SundaySupper

October 6, 2013 ·

Sweet Potato Black Bean Chili is a chunky, spicy chili with a hint of sweetness that combines two superfoods into an easy, healthy, one-pot meal. {vegan, gluten-free}

As the temperatures get cooler, we tend to gravitate toward warm comfort foods, such as baked pastas, soups, and chili. This is one of the many reasons that Fall is my favorite time of year for cooking and baking! On Sundays, I love to make a big pot of chili or a pan of baked tortellini to have leftovers for lunches or easy dinners throughout the week.

While I have several favorite old standby recipes, I am am always looking to find new recipes to try. This Sweet Potato Black Bean Chili will definitely become part of the regular rotation. Sweet potatoes and black beans are two of my favorite superfoods that go so well together; there are lots of vegetables; there is plenty of spice to warm you up; and this recipe is very simple to make in under 45 minutes using just one pot. (which also means easy clean up!)

The theme for Sunday Supper this week is one pot recipes. Since one pot meals are typically easy recipes, this theme is right up my alley! The group is sharing recipes for slow cookers to desserts and everything in between that can be made in one pot or pan or dish, you get the idea. Be sure to check out what everybody made below. …

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: black beans, chili, dinner, easy, low fat, quick, sweet potato, vegan, vegetable

Sweet and Spicy Pepitas #SundaySupper

September 29, 2013 ·

Sweet and Spicy Pepitas are roasted pumpkin seeds made into a crunchy snack that is a little sweet, a little spicy and a lot delicious! {naturally nut-free, gluten-free and vegan}

With Fall upon us, I am in full pumpkin mode. So far I have made pumpkin cake, pie, pasta, muffins, and still have more pumpkin recipes I want to make this season. Not only do I love pumpkin puree, I also adore pumpkin seeds and pepitas! Pepitas are the lovely little raw green seeds inside the pumpkin seed shell. They are a great alternative to nuts, yet offer many of the same health benefits. Like nuts, they are packed with protein, vitamins and antioxidants. I find them in the bulk bin at the grocery store or sometimes near the bags of sunflower seeds….

Filed Under: appetizers, gluten free, healthy, kid-friendly, Recipes, vegan

Chipotle Sweet Potato Soup #SundaySupper

September 22, 2013 ·

Chipotle Sweet Potato Soup is smooth, creamy and a little spicy! This delicious and health soup is easy to make and pure comfort food.

Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.” I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season. A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler. A little spice from the chipotle chile adds just enough heat and depth to make it interesting. Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free….

Filed Under: gluten free, healthy, kid-friendly, Recipes, soup, vegan, vegetarian Tagged With: chipotle, dinner, easy, fall, sweet potato, vegetable

Sweet Potato Hummus - sweet, spicy, vegan, delicious!

Sweet Potato Hummus #SundaySupper

September 8, 2013 ·

Sweet Potato Hummus is a little sweet, a little spicy and a lot delicious! This hummus is healthy, quick and easy to make, and vegan.

With Football season means it is tailgating time! Whenever I’m tailgating, at a barbecue, picnic or party, the first thing I look for is something healthy, like fresh vegetables. And if there is something healthy to go with them, such as hummus, I am a happy girl! It just so happens that ‘tailgating’ is the theme for this week’s Sunday Supper, and I am bringing to the party a healthy treat to go with that ~ Sweet Potato Hummus!

Who would have thought the addition of sweet potato to a basic hummus recipe, along with some spice and some heat, would result in such a tasty (and healthy!) dip. Paprika and chipotle seasoning really enhance the sweet potato and are otherwise complementary to the traditional hummus flavors. Sweet Potato Hummus is also very easy to make and a wonderful accompaniment to a vegetable tray, pretzel crisps or whole wheat pita chips. It would also be great on a wrap or as a sandwich spread.

Be sure to check out what the rest of the Sunday Supper group brought to our Tailgate party!

…

Filed Under: appetizers, gluten free, healthy, Recipes, sides, vegan, vegetarian Tagged With: chickpeas, dip, easy, hummus, quick, sweet potato

Healthy Banana Mango Smoothie

August 26, 2013 ·

This Healthy Banana Mango Smoothie is a thick, frosty, fruity smoothie with a protein boost from Greek yogurt. I often add ground flaxseed for additional health benefits.

Ever since I made my Diet Mixed Berry Smoothie recipe, I have been on a real smoothie kick. While I have enjoyed coming up with several different recipes, I think this Healthy Banana Mango Smoothie recipe is my favorite. When made with a perfectly frozen banana and chilled mango, this smoothie whips up to the consistency of soft serve ice cream….

Filed Under: breakfast, gluten free, healthy, kid-friendly, Recipes, vegetarian Tagged With: alphabet challege, banana, easy, low fat, mango, quick, smoothie, snack, yogurt

Cocoa Crispy Sunbutter Bars {Alida's Kitchen}

Cocoa Crispy Sunbutter Bars #SundaySupper

August 18, 2013 ·

Cocoa Crispy Sunbutter Bars are easy, no-bake bars made nut-free with sunflower seed butter, and topped with a layer of semi-sweet chocolate. They are also gluten-free.

With back-to-school just around the corner, we are starting to think about ideas for what to pack for school lunch. Something nutritious, delicious and easy isn’t too much to ask, right? A little variety might be nice too. Fortunately, today I am joining the Sunday Supper Movement, and the theme is ‘lunch box.’ Several wonderful bloggers have come up with fantastic recipes and ideas to help solve the lunchbox dilemma. These are recipes are helpful when packing your own lunch to bring to work! You can find links to all of the wonderful recipes at the bottom of this post. But first, let’s talk about these Cocoa Crispy Sunbutter Bars! …

Filed Under: dessert, gluten free, kid-friendly, Recipes Tagged With: chocolate, easy, no bake, quick, snack, sundaysupper, sunflower butter

Baked Sweet and Sour Chicken with Quinoa

June 12, 2013 ·

Baked Sweet & Sour Chicken with Quinoa | alidaskitchen.com

Baked Sweet and Sour Chicken is a healthy 30-minute meal made with chicken, lots of vegetables, and a light sweet and sour sauce. It takes just minutes to prepare, making this Baked Sweet and Sour Chicken an ideal weeknight meal that is much healthier than its take-out counterpart.

Here the Baked Sweet and Sour Chicken is served over the ever trendy super-seed, quinoa. You can easily substitute brown rice, or another favorite grain, or eliminate it all together for a lower carb option.

Baked Sweet and Sour Chicken with Quinoa

Yields: 4 servings

Ingredients

3 tablespoons honey
1 tablespoon ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon ground ginger
1 tablespoon water
1 pound boneless, skinless chicken breast, cut into 2-inch pieces
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1 green bell pepper, cored, seeded and cut into 1-inch pieces
1 large carrot, peeled and cut into thick coins
6 scallions, trimmed and cut into 2-inch pieces
1 cup quinoa, rinsed
2 cups low-sodium vegetable broth
salt and pepper, to taste
nonstick cooking spray

Instructions

Preheat oven to 400 degrees. Spray 13x9-inch baking dish with nonstick cooking spray and set aside.
In a medium bowl, whisk honey, ketchup, soy sauce, vinegar, ginger and 1 tablespoon water.
Toss chicken in 3 tablespoons of honey mixture and place in prepared baking dish. Toss peppers, carrots and scallions in remaining honey mixture and pour evenly over chicken.
Loosely cover baking dish with foil, leaving one end open to vent. Bake for 25 to 35 minutes, or until chicken is thoroughly cooked and vegetables are tender.
Meanwhile, put quinoa and broth in a medium sauce pan. Bring to a boil over high heat. Then cover, reduce to a simmer (medium-low) for 15 minutes, or until liquid is absorbed and quinoa is tender. Season with salt and pepper, as desired.
Divide quinoa on plates and spoon chicken and vegetables over quinoa.

Notes

Slightly adapted from Family Circle, June 2013

If you enjoy this recipe, you may also enjoy:

Buffalo Chicken Quinoa Salad

Lighter Sesame Chicken

Filed Under: gluten free, healthy, main dishes, Recipes Tagged With: asian, carrots, chicken, dinner, easy, onion, peppers, quick, quinoa

Honey Roasted Chickpeas with Sea Salt {Garbanzo Beans}

May 15, 2013 ·

honey roasted chickpeas with sea salt | alidaskitchen.com

Honey Roasted Chickpeas with Sea Salt are a healthy, sweet and salty snack that is easy to make. They are high in fiber, protein-packed, gluten free, dairy free…and Adam can’t get enough of them (in other words, they’re toddler friendly too!)

Honey Roasted Chickpeas are made with only a few simple ingredients, and you most likely have everything you need already in your pantry. In fact, all you really need is one ingredient, and that’s the chickpeas. The additional ingredients are simply for flavoring, but roasted chickpeas are super crunchy and delicious straight from the oven. In this case I made them honey roasted with sea salt, however I have other variations in the works that I am excited to share with you soon!

Honey Roasted Chickpeas with Sea Salt

Yields: 4 servings

Ingredients

15 ounce can chickpeas (garbanzo beans)
1 tablespoon honey
½ tablespoon canola oil (or other neutral tasting oil)
sea salt, add to taste

Instructions

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Empty chickpeas into a colander. Rinse until no longer foamy and drain. Put chickpeas onto paper towels to pat dry. (Optional: remove skins from chickpeas. Not necessary, but I recommend it).
Place chickpeas in a single layer on prepared baking sheet. Bake for 45 minutes, or until chickpeas are crunchy. (If they're soft, put them back in for 5 minutes until crunchy).
Meanwhile, in a medium bowl, whisk honey and oil. Add hot chickpeas and toss to coat. Pour chickpeas back on lined baking sheet and return to the oven for 5 to 10 minutes, or until caramelized. Sprinkle with sea salt, as desired, and let cool. Store in an airtight container.

Notes

Slightly adapted from fitsugar.com

Filed Under: appetizers, gluten free, healthy, kid-friendly, Recipes, vegan Tagged With: baby/toddler, chickpeas, dairy free, easy, honey, quick, roasted, snack

Buffalo Chicken Quinoa Salad

April 30, 2013 ·

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!

This Buffalo Chicken Quinoa Salad is darn near perfection. We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa. Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes! The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce. Put it all together and dinner is served! (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad

Yields: 3 to 4 servings

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth (or water)
2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
1 cup shredded carrots
1 cup broccoli florets
2 to 3 green onions chopped, whites and greens separated
Cooking spray
½ cup hot sauce (I recommend Frank's hot sauce)
¼ cup extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon salt
Optional toppings: blue cheese crumbles or shredded cheddar cheese

Instructions

Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
Pour ¼ cup sauce over shredded chicken, tossing to coat.
To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
Sprinkle with remaining chopped green onion and serve.

I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

Filed Under: Favorites, gluten free, healthy, main dishes, Recipes, salad Tagged With: broccoli, buffalo, carrots, chicken, dinner, easy, onion, poach, quick, quinoa, sauté, spicy

healthy cocoa chocolate coconut date truffles balls

Healthy Chocolate Coconut Truffles

March 18, 2013 ·

Healthy Chocolate Coconut Truffles are an easy recipe made in minutes using only 3 ingredients with no added fat or sugar. {vegan, gluten free}

Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut…all coming in around 60 calories and without any added sugar of fat. They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor). Even better – they take only minutes to make. Intrigued? I certainly was when I first found the recipe but it took me over 9 months to make them. I am kicking myself that it took so long…they are so amazingly good!

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. Participating in this challenge was the extra push I needed to make these truffles. This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D. Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I’ve got both letters covered this month.

Healthy Chocolate Coconut Truffles

Yields: 20 truffles

Ingredients

8 ounces pitted dates (approx 1½ cups)
3 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened flaked coconut
1 teaspoon espresso powder (optional)
¼ cup unsweetened flaked coconut, for rolling

Instructions

Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012