Breakfast | Gluten Free

PUMPKIN PIE OVERNIGHT OATS

Pumpkin pie overnight oats is a perfect for breakfast, a cup of cubed pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good vision, especially in dim light. Some packets of instant oatmeal, for example, are loaded with sugar — as much as 8 teaspoons per serving — and high in sodium. […]

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Gluten Free | Lunch

Tropical Chickpea Salad

So much texture and flavor in every bite and it’s ready in 5 minutes. It has a tropical vibe from the pineapple and mango, and pineapple salsa enhances that. It’s naturally vegan, gluten-free and almost fat-free. You can make the salad hotter with some cayenne as you prefer. INGREDIENTS: one 14.5-ounce can chickpeas, drained and rinsed […]

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Breakfast | Gluten Free

Almond Feta Cheese with Herb Oil

Ingredients 1 cup whole blanched almonds 1/4 cup lemon juice 3 Tbs. plus 1/4 cup olive oil, divided 1 clove garlic, peeled 1 1/4 tsp. salt 1 Tbs. fresh thyme leaves 1 tsp. fresh rosemary leaves Preparation 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain […]

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Dinner | Gluten Free

Mediterranean baked sweet potatoes

Ingredients: 4 medium sweet potatoes* (~140 g each) 1 15-ounce (425 g) can chickpeas, rinsed and drained 1/2 Tbsp olive oil 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika optional: Pinch of sea salt or lemon juice Garlic Herb Sauce: 1/4 cup (60g) hummus (or tahini) juice of 1/2 lemon (~1 Tbsp) 3/4 – 1 tsp […]

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Breakfast | Gluten Free

Quinoa tabbouleh

  Preparation: Cook the quinoa following pack instructions, then set aside to cool. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on […]

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