breads and desserts, dairy-free, drinks, gluten-free, vegetarian, 2
Michelle Spadafora
Banana, Strawberry, and Blueberry Smoothie
Banana, Strawberry, and Blueberry Smoothie

appetizer

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Zucchini Fries

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Zucchini Fries

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Ingredients:

  • 3 Medium Zucchini

  • 2 tbsp olive oil plus extra for greasing pan

  • 1 tsp black pepper

  • 1/3 cup grated parmesan cheese

Directions:

Slice 3 medium zucchinis in the size and shape of french fries. Put into a large bowl and toss with 2 Tbsp olive oil, 1 tsp black pepper and 1/3 cup grated parmesan cheese. Gently toss. Preheat oven to 425°. Lightly grease large baking pan. Lay zucchini in a single layer. Cook for approx. 25 minutes or until golden brown.

Serves 6

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Roasted Balsamic Brussels Sprouts with Grapes and Goat Cheese

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Roasted Balsamic Brussels Sprouts with Grapes and Goat Cheese

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INGREDIENTS:

  • 5 - 6 cups of Brussels sprouts (quartered)

  • 2 tablespoons unmelted coconut oil

  • 1 cup of halved grapes

  • 1 -2 tablespoons of Balsamic vinegar or glaze

  • 1/2 cup of crumbled goat cheese

DIRECTIONS:

Pre-heat oven to 425. Cut up the Brussels sprouts into quarters and mix with coconut oil. Cook the sprouts for about 3 minutes until the coconut oil melts. Then take the Brussels sprouts out and stir them around in the cocount oil, and cook for another 15 - 20 minutes until brown. Take the Brussels sprouts out of the oven again and mix in the grapes and Balsamic vinegar or glaze. Cook for about another 10 minutes, take out out and let cool. Then crumble the goat cheese into the sprouts and enjoy!

Serves: 5 - 6

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Grilled Vegetables

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Grilled Vegetables

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Ingredients:

Vegetables

  • 2 red bell peppers, diced

  • 2 yellow squash, diced

  • 2 zucchini, diced

  • 2 Japanese eggplant, diced

  • 12 mushrooms, cut in half

  • 1 bunch asparagus, cut off bottom 1/4 and discard and cut

    remaining stems in 2" pieces

  • 2 onions, diced

Marinade

  • 1/3 cup olive oil

  • 1/4 Cup Balsamic Vinegar

  • Salt and freshly ground black pepper

  • 3 tablespoons balsamic vinegar

  • 5 garlic cloves, minced

DIRECTIONS:

My favorite way to eat vegetables is to grill them. I dice up my favorite ones, put them in a ziplock bag. I add the marinade, seal the bag and shake. Ideally, they marinate for at least an hour. With the grill on med/high we add them to our grill basket and cook until they are just softened and charred. When I make them I make extra so I can add them on top of salads, put them over pasta or rice, mix them into my scrambled eggs or I love to make a grilled veggie wrap with a whole wheat tortilla and grilled vegetables. (if you don't have a grill basket leave the vegetables in larger pieces and place directly on the grill)

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Eggplant Stacks

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Eggplant Stacks

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INGREDIENTS

  • 1 Medium Eggplant Sliced about 1/2" Thick (about 12 slices)

  • 2 - 3 Tblsp Olive Oil

  • 4 Tomatoes Sliced (12 slices or same number of eggplant sliced)

  • 12 Sliced of Fresh Mozzarella about 2" square (substitute rice

    cheese if dairy free)

  • 24 Basil Leaves

  • 2 Tblsp of Balsamic Glaze (or Balsamic Vinegar)

DIRECTIONS

Rub both sides of eggplant slices with olive oil. Cook covered over medium heat until eggplant is soft and browned. Place eggplant on cookie sheet and top each slice with a tomato slice. Place under broiler until tomato is just softened. Place cheese on top of tomato and broil until melted. Drizzle balsamic glaze or balsamic vinegar over cheese and top with fresh basil.

Serves about 12

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Roasted Asparagus

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Roasted Asparagus

ROASTED ASPARAGUS

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Ingredients:

  • 2 lbs. fresh asparagus
  • juice from 1/2 - 1 lemon
  • 2 tbsp. olive oil
  • 1 tbsp. parmesan cheese

Directions:

Preheat the oven to 425°. Cut off the bottom 1/4 of the asparagus and discard. Pour lemon juice and olive oil over top of asparagus and shake pan to distribute lemon and oil over the asparagus. Lay asparagus in single layer on cooking pan. Sprinkle parmesan cheese over asparagus. Cook for about 10 min. (don’t overcook)

Serves: 8

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Tuna cakes

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Tuna cakes

RECIPE

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Ingredients:

  • 1 tbsp. coconut oil
  • 10 ounces of tuna/2 5oz cans
  • 1 tbsp. water chestnuts
  • 1 tbsp. sliced green onions
  • 1 tbsp. Bragg’s liquid amino acids
  • 1 tbsp. Sriracha sauce
  • salt and pepper to taste
  • ¼ cup bread crumbs (use Gluten-free bread crumbs if needed)
  • 2 eggs
  • 1 tbsp. cilantro

Relish:

  • 1 ½ tbsp. rice wine or white wine vinegar
  • 2 tsp. sesame seeds toasted or not toasted
  • cucumber shaving
  • salt and pepper to taste

Directions:

Drain tuna and pour into a bowl. Add remaining ingredients and stir (using hands is best!) Form into small patties. Melt coconut oil into pan. When hot add patties to oil. Cook until browned, about 5 minutes, on each side.

For the relish: add vinegar and sesame seeds to a small bowl. Peel cucumber. Once peeled use peeler to make cucumber strips and add to bowl. Put in fridge to let the flavors combine.

Serve each tuna cake topped with cucumber relish

Serves: 4