GFV pasta with cheesy sauce

Despite claims of there being a gfv mac and “cheese” out there that tastes just like the real thing, it’s either completely processed junk, or really terrible tasting. But, if you’re still looking for hearty comfort food that feels like a familiar casserole from your mac and cheese days, try this recipe. The nutritional yeast…

Gluten Free All Purpose Flour Blend

Of course my loyalties are with Bob’s Red Mill for all of their amazing products and support as my title sponsor. However, in New England we have our own little pride and joy flour company, King Arthur Flour. King Arthur has updated their website with some great recipes and packaged mixes including a full gluten…

Quinoa, Roasted Brussels Sprouts and Tofu or Chickpeas

So most of my meals now consist of part of one recipe layered on top of part of a different recipe. This one is no exception. You’ve likely made quinoa. Perhaps you’ve made roasted brussels sprouts. And chances are high that you’ve pan friend some tofu or chickpeas. Put it all together for a really…

Rice, Kale, and Adzuki Bean Bowl

The first time I tried adzuki beans, I purchased a bag of dried beans and rinsed and soaked them endlessly overnight only to have to simmer and cook them for another 45 minutes. This time I purchased 2 cans of adzuki beans making this meal much quicker and easier to prepare! Ingredients: 1 cup brown…

Adzuki Bean Miso Soup with Buckwheat Noodles and Tofu

Yes, it’s been a month of soy free eating and it’s time to slowly bring back some tofu and see how it goes. I’ve come to find that something called ‘carageenan’ which is a seaweed based thickener in soymilk and other non dairy milks that is known to be a gastrointestinal irritant. Even more reason…

Creamy Broccoli Soup

Soup really is the best way to get in your greens. And with the never ending winter in the Northeast, it’s still soup season! Ingredients: 1 large head of broccoli, chopped (you can use the stumps here too) 1 onion, diced 1 Tbsp olive oil 2-4 cloves garlic, pressed or diced 3-4 cups vegetable broth…

Healthy greens over rice

We are so lucky to have a few new local veggie and vegan places finally open up in the Boston area. Some of my favorite meals are inspired by the simple nutritious meals at Life Alive. Here’s my version of one of one of their dishes. Check out their menu here and make your own…

GF Vegan Granola Bars

I based my recipe on the Bob’s Red Mill recipe and made some modifications to make it gluten free, nut free and mixed up the fruits based on what I had in the pantry and skipped the chocolate chips.  I also halved the recipe to make a manageable amount! Next up, I will attempt to…

Burrito Bowl

So simple it doesn’t really need a recipe, but it’s been in the rotation lately so it’s going on the blog! Ingredients: Brown rice (cooked according to package directions) or Trader Joe’s microwave Organic brown rice (3minutes) 1 can of black beans (you can drain and rinse if you prefer) your favorite salsa fresh arugula…

Cauliflower Parsnip Soup

I don’t usually like when books and blogs are filled with recipes for smoothies or salads or soups…I mean it’s just throwing together a bunch of veggies or fruits in whatever combination you have handy. Hardly a real recipe! But I’ve been on a soup kick and in case you need some inspiration, here’s another…

Carrot Ginger Soup

Carrots and ginger are a delicious combination and I think this soup would be good chilled as well. This recipe calls for white pepper which I had but have never tasted before-I prefer to stick with black pepper, but please give both a try and see what you think. Ingredients: 2 Tbsp water for sauteeing…