Spaghetti Squash with Shrimp

Hello friends! It has been quite a while since I have posted a recipe for you. The month of February has been much busier than I anticipated! With two out of town conferences and exciting changes at work, I haven't had the opportunity to spend as much time in the kitchen. However, I have some very yummy recipes for the days ahead.

I am excited to share this recipe review with you today: Spaghetti Squash with Shrimp! This was a delicious recipe that I stumbled upon a few weeks ago. The hubby and I have already made this twice in two weeks. It is so yummy and very easy to make. It also makes great leftovers!

Click here to visit the original recipe. See below for my version, with just a few modifications.

Spaghetti Squash with Shrimp
1 medium spaghetti squash
1/4 cup olive oil
2 - 3 cloves garlic, minced
1/2 lb shrimp, shelled and deveined
2 Tbs fresh lemon juice
1 Tbs oregano
1/2 tsp salt
1/4 tsp pepper
2 small tomatoes, seeded and chopped
1/2 package (or 2 large handfuls) spinach, washed
1/4 cup toasted pine nuts
1 cup crumbled feta cheese

1. Cut spaghetti squash lengthwise. Scoop out seeds and discard. Place squash face down in a baking dish filled with 1/2 inch of water at 375 degrees for 45 minutes, or until soft.
2. Meanwhile, heat oil over medium heat and sauté garlic. Add shrimp, lemon juice, and spices. Sauté until shrimp are pink.
3. Add tomatoes and spinach and cook until spinach is wilted, about 1-2 minutes.
4. Using an oven mitt to avoid burning yourself, gently scrape out flesh of spaghetti squash with a fork.
5. Combine squash, shrimp mixture, pine nuts, and feta in a large bowl and toss to combine. Serve hot.

Thanks to cooks.com for this awesome gluten-free recipe!

Black Bean Soup

We have had some lovely cold weather here in Houston! Our week started out quite warm for January, humid and in the 70's. But by Wednesday, cooler weather was here with highs in the mid-40's! Ahhh, it is nice to have at least a little winter weather here. Too bad it won't stay for more than a few days. The only thing predictable about Houston weather is that it is unpredictable. Sunny and warm one day, raining and cold the next. Anyway, the cold weather was just begging for a warm, comforting soup. I looked at the veggies from my co-op share as well as the beans in my pantry, and voila! Black bean soup. Perfect for a cold winter night.

Black Bean Soup
1 Tbs olive oil
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
5 garlic cloves, minced
1-2 jalapeños (depending on how spicy you want it), de-seeded and finely chopped
1 can organic diced tomatoes
3 cans black beans, drained and rinsed
2 cups vegetable broth (check to make sure it is corn free!)
2-3 tsp chili powder (depending on how spicy you want it)
1 tsp cumin
1 tsp salt
1/2 tsp coriander
cilantro, for garnish
sour cream, for garnish
lime wedge, for garnish

1. Heat olive oil over medium heat in a large stockpot. Add onion, celery, carrots, and jalapeño and cook until onions are translucent and carrots are tender.
2. Meanwhile, puree tomatoes (with juice) in food processor or blender.
3. Add spices, broth, beans, and tomato puree to stockpot. Cook on medium heat for 15 minutes.
4. Transfer half of soup mixture to blender and puree until smooth.
5. Return puree to pot and continue to cook for 5 minutes.
6. Serve hot with a dollop of sour cream, cilantro, and a lime wedge.

Almond Crusted Tilapia

My friend Jamie is pretty awesome. She found this recipe and was nice enough to allow me to share it with all of you! Jamie and her husband are some of our closest friends. They are vegetarians (well, they eat fish, so that makes them pescatarians?), and they have recently gone gluten-free. Jamie knows so much about cooking and about eating organic; she was a huge help to me when I started changing the way I eat. A few months ago, she and her husband had me and the hubby over for dinner. She altered a recipe from the blog Green Lite Bites to be grain-free, and it was delicious! I have made it half a dozen times since that night, and I hope you enjoy it as well. Thank you, Jamie, for this delicious and healthy tilapia recipe!

Almond Crusted Tilapia (adapted from Green Lite Bites)
1/2 cup almond flour
2 Tbs whole flaxseeds
2 Tbs freshly grated Parmesan cheese (optional if you are dairy-free)
1 tsp garlic salt
1 tsp onion powder
1 1/2 tsp paprika
1/2 tsp celery seed
1/4 tsp nutmeg
pinch salt and pepper
1 pound tilapia filets (3-6, depending on the size)

1. Line a baking sheet with foil. Turn oven to Broil.
2. Combine all ingredients except tilapia in a shallow dish (I use a pie plate).
3. Press each tilapia filet into mixture and coat evenly on all sides.
4. Place tilapia on foil-lined baking sheet.
5. Place baking sheet on rack in middle of the oven. Do not place close to the top.
6. Boil fish for 3-4 minutes per side.

Autumn Chopped Salad & Poppy Seed Salad Dressing

I have a new obsession: Pinterest. It is so much fun! It was on Pinterest that I found this beautiful salad with pears, cranberries, pecans, and feta, and knew I had to try it. The recipe calls for two dressings - poppy seed and balsamic vinaigrette. Since I don't use store bought dressings because of their mysterious ingredients, I decided to come up with my own poppy seed dressing for this yummy looking salad. I have since made this salad twice - in one week! Instead of using both dressings, I used just the poppy seed dressing, and it was great.

Click here to go to the Autumn Chopped Salad. 

Poppy Seed Salad Dressing

1/3 cup white wine vinegar

2/3 cup olive oil

1 tsp dry ground mustard

2 green onions, white parts removed

1/4 cup +  1 Tbsp agave nectar

1 tsp salt

1 Tbsp poppy seeds

1. Combine vinegar, dry ground mustard, green onions, agave nectar, and salt in a blender and blend on high until combined.

2. Reduce speed to medium, and very slowly drizzle in olive oil. 

3. Once combined, turn blender off and stir in poppy seeds.

4. Chill for at least 30 minutes before serving.

Beef and Bean Chili

This simple chili recipe from Whole Foods is easy to make and perfect for fall. It has a short ingredient list, as well as only 10-15 minutes of prep time. I always purchase grass-fed beef (see why here) , as well as organic beans, onions, tomato sauce, garlic, and spices. The chili makes our home smell so delicious while it is simmering! My hubby gets so excited when he comes home and smells chili cooking. I like to make a double batch and freeze the extras in individual serving containers to take for lunches; it is always a good idea to plan ahead for gluten-free lunch at work!

Tips: 
When I make this chili, I use an entire 15 oz. can of both kidney and black beans. I have found that adding the spices at the same time as the meat, rather than before, is much easier. I omit the cilantro and the hot pepper sauce, and instead serve with grated organic cheddar cheese on the top. I highly recommend this easy gluten-free, grain-free chili!

Chicken Tortilla Soup

This Chicken "Tortilla" Soup is a staple in our home. My mom used to make this for my family all the time, before any of us discovered our gluten allergy. Although the original recipe, from Houston's Rotisserie for Beef and Bird restaurant, didn't actually contain tortillas, it was not naturally gluten-free. Since we loved this soup so much, my mom and I worked together to transform this into a gluten-free, grain-free recipe.

This soup makes great leftovers, and also freezes very well. My hubby and I often take a big batch with us when we go out of town. It reheats very nicely in the microwave, and still tastes great!

I highly recommend purchasing organic canned tomatoes, as well as free-range chicken and chicken broth. Make sure to double-check the ingredients in the chicken broth - it often contains corn (and sometimes wheat) in some form.

We love this Chicken "Tortilla" Soup - and I hope you do too!

Chicken "Tortilla" Soup (based on the recipe from Rotisserie for Beef and Bird)
3 Tbs olive oil or butter
4 garlic cloves, minced
6 ribs celery, diced
1 large onion, diced
1 16 oz bag carrots, peeled and sliced
2 lbs free-range chicken breast, diced
1 14 oz can diced tomatoes - NOT strained
1 32 oz box free-range chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp lemon pepper
Sour cream
Shredded cheese
Avocado, diced

1. Heat 2 Tbs olive oil or butter over medium-high heat in a large stockpot. Add garlic, celery, onion, and carrots and cook until vegetables are soft and onions are translucent.
2. In a separate skillet, heat just enough olive oil to cover bottom of pan. Add chicken and cook until browned.
3. Add cumin, chili powder, salt, and lemon pepper to chicken and stir to incorporate.
4. Add chicken mixture, tomatoes (with their juice), and chicken broth to the stockpot with the vegetables. Stir and bring to a boil.
5. Reduce heat to low, cover, and simmer for one hour.
6. Serve hot, garnished with shredded cheese, sour cream, and avocado.

Against the Grain Pizza

I recently stumbled upon Against the Grain Gourmet frozen pizzas while on a trip to Whole Foods. I checked the ingredients and, to my surprise, there were no grains at all! They are true to their name "Against the Grain," and use no alternative grain flours. The only flour in their pizza crust is Tapioca Starch! There are also no gums or binders. The pizza comes with tomato sauce and a mix of parmesan, cheddar, and mozzarella cheeses. All ingredients are safe for me to eat, and this pizza is delicious. I like to add my own toppings (usually some extra freshly grated parmesan, Applegate Naturals pepperoni, mushrooms, and red onions). We cook it directly on the oven rack for 15 minutes to get the crust nice and crispy, and it is divine! I'm thrilled to have found this grain-free pizza for an occasional dinner treat, and I highly recommend it to you.

Against the Grain pizzas come in two kinds - Three Cheese and Pesto. Several Whole Foods locations in Houston carry them in the frozen section (I have found them at both the Montrose location and Bellaire location). Make sure to call the Whole Foods near you to double check for and/or request Against the Grain!

Roasted Butternut Squash Soup

I love the winter squash that start appearing in my co-op share at the start of Fall. Acorn squash, butternut squash, spaghetti squash. Squash. It is delicious. (And fun to say, too! Squash squash squash!)

What better way to celebrate the beginning of Fall than with soup? Although it is still in the high 80's here in Houston, I am grateful for the cool morning breeze that reminds me the summer heat has past. Welcome, Fall! Please bring some cool weather to Texas!

This Butternut Squash Soup is not only grain-free, but is vegan as well! It has a nice kick from the curry powder and a sweetness from the cinnamon. Hope you enjoy this fall soup!

Roasted Butternut Squash Soup

2 medium butternut squash

3 Tbs olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can coconut milk

2 cups vegetable broth

2 tsp curry powder

½ tsp grated fresh ginger

2 Tbs agave nectar

1 tsp salt

Dash cinnamon

1. Heat oven to 400 degrees
2. Half squash lengthwise and scoop out seeds. Place on baking sheet cut side up. Poke holes with fork and lightly sprinkle with salt.
3. Bake for 45 – 60 minutes, until squash is very tender.
4. Scoop squash flesh out into large bowl and set aside.
5. Heat olive oil in large stock pot over medium heat. Add onions and garlic, and cook until onions are translucent.
6. Add squash, coconut milk, vegetable broth
7. Blend with immersion blender. (You could also do this in small batches in a regular blender)
8. Once the soup is smooth and completely blended, add curry powder, ginger, agave, salt, and cinnamon. Stir well to incorporate all ingredients.
9. Bring to a boil, then reduce to low and cover. Let simmer for 15 – 20 minutes.
10. Serve hot, with an extra dash of cinnamon as a garnish.

Back Bean and Mango Salad

Tonight, the hubby and I returned home from a wonderful trip to visit family in Dallas. After being away from our kitchen all weekend, we were ready for a super healthy meal! I looked in the fridge and found lots of raw fruits and veggies, along with a very ripe mango. So, I threw together this healthy salad, which we actually ate as tacos on romaine lettuce! It was delicious, and I hope you enjoy it.

Black Bean and Mango Salad

1 can organic black beans, drained and rinsed
1 mango, chopped
1 avocado, diced
8-10 cherry tomatoes, quartered
2-3 celery stalks, thinly sliced
2 romaine lettuce leaves, chopped
1/2 red onion, diced
1/2 tsp garlic salt
1 Tbs chopped cilantro (optional)
juice of 1 lemon

Combine all ingredients in large bowl.
Serve over more romaine, either chopped for a salad, or whole for "tacos."