Gluten Free Chickpea Pita Pizzas

It’s day 5 of the diet and I must say… things are good! I have had only one stomach ache (opposed to 5) which is a big relief!

Pittas are supposed to eat cooling foods. Garbanzo (chickpeas) are one of the foods that are okay to eat. Last week we made these pizzas and they were great. I am glad it aligns to the ayurvedic diet and we can  make it again!

Balsamic Cabbage Chickpea Pita Pizzas

pizza

serving: 3

Ingredients:

  • 3 gluten free pitas (I found great low calorie ones in the gluten free freezer case at whole foods)
  • 1 bag of 16 oz shredded red cabbage
  • 1 tbsp olive oil
  • 1/2 can of 15 oz garbanzo beans- drain and split
  • cilantro
  • 2 tsp cumin
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 1 tsp salt
  • 3 tbsp goat cheese crumbles

Directions:

Pre-heat oven to 400 degrees.

1. Over medium heat heat 1/2 tbsp of the olive oil in a non stick pan. Place cabbage in pan with balsamic. Mix ingredients, lower temperature a little, cover and let cook for 10 minutes.

2. In a food processor place half of chickpeas, 1 tsp cumin, 2 tbsp of cilantro and mix.

3. Remove cabbage and drizzle with honey, set aside.

4. Clean out the skillet, lightly dust pitas with olive oil and toast each side.

5. On a greased cookie sheet place pitas and spread chickpea mix evenly on pita. Distribute cabbage evenly among each pita. Then top with remaining chickpeas, sprinkle with cumin and goat cheese.

6. Place in the oven for approximately 6 minutes, or until cheese begins to soften and melt.

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Coo Coo for Coconut

I have a new love in my life…. his name is Coconut.

I have had some digestive issues recently so I talked to my acupuncturist about it (she is the best). Things are going great with the gluten free business but I have had a hard time with my belly as of late. She has always told me I need to consume more fat but my problem has been finding a food that is low in calories but high in good fat. Well ladies and gentleman, my problems have been solved.

I told her what I was putting in my shakes and she suggested I add coconut oil. God bless her heart. Coconut tastes amazing and is the perfect solution.

Coconut Heaven: Vanilla Coconut Yogurt with Kind Gluten Free Granola, Coconut Oil from Trader Joes

Coconut Heaven: Vanilla Coconut Yogurt with Kind Gluten Free Granola, Coconut Oil from Trader Joes

I am also really into Coconut Yogurt. I love the flavor (could be served as a dessert), the low calories, and fat content. Great as an afternoon snack or paired with high protein granola.

Blueberry Coconut Yogurt, Vanilla Kind Gluten Free Granola, Blackberries, Blueberries, and Banana

Blueberry Coconut Yogurt, Vanilla Kind Gluten Free Granola, Blackberries, Blueberries, and Banana

And the grandest treat of them all, my shake!

Chocolate Coconut Protein Green Smoothie

(vegan and gluten free)

This shake is incredibly balanced. Here is the breakdown:

Calories: 351
Carbs: 29
Fat: 18
Protein: 26
This shake will leave you full and provide your intestines and kidneys the support they need to break down all of that fiber.

Ingredients:

1 c of kale
2 c of spinach
1 packet of chocolate Tera’s Whey protein powder (this is a local product, if you can’t find a gluten free chocolate powder use vanilla and add cocoa powder)
1/2 banana
1 tbsp organic coconut oil
1/2 c unsweetened vanilla almond milk
6 ice cubes
1/2 c cold water

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Store the remaining banana in the fridge

Directions:

1. Place ice cubes, liquids, and powder into blender.

make sure to put the oil in the middle otherwise it will stick to the walls of the blender

make sure to put the oil in the middle otherwise it will stick to the walls of the blender

2. Layer greens on top of liquids.

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so balanced!

3. Place on liquefy and blend until forthy and even.

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Delicious lunch or breakfast, almost like dessert!

Shabbat Shalom, HEY!

Shabbat is my FAVORITE way to spend Friday night. After a LONG week, there is nothing better than going to someones house, singing together, talking with friends, having a glass of wine, and eating great food. If we don’t have an event we need to attend on Friday nights then we opt for Shabbat.

Shabbat Shalom from Skokie

Shabbat Shalom from Skokie

We are so fortunate to have very good “family” here in Chicago that we get to spend our Shabbats with. They always have a great variety of food (usually all very exotic and spicy). This week we wanted to bring something to eat, rather than drink, so I prepared a green curry. It was a great meal to bring to someones house because its easy to share, kosher, gluten free, and vegetarian… a win for all!

I found this recipe on Vegetarian Times website and adapted a bit (mainly because I suck at reading directions). Serve with rice or quinoa, both are great.

Another huge perk of this super falvorful dish… its only 157 calories! Pair it with a 1/2 c of quinoa for a 260 calorie meal!

Thai Green  Coconut Curry with Butternut Squash and Peppers

(vegan and gluten free)

157 calories of balanced nutrition

157 calories of balanced nutrition

Servings: 6
Calories: 157
Carbs: 20
Fat: 8
Protein: 4

Ingredients:

1.5 c Green and yellow peppers (chopped)
1 can of 365 light coconut milk
1 container of cubed butternut squash (365 or traders is a great size)
1 shallots (minced)
1 purple onion (chopped)
3 gloves of garlic (minced)
2 tbsp green curry paste
2 cups of fresh spinach
1/4 c basil leaves
1/4 c cilantro
2 tbsp of olive oil

Directions:

  1. In a large skillet heat oil and add onions and shallots. Let cook for about 4 minutes.
  2. On medium heat add the garlic and peppers. Then add the curry paste. Mix together and let cook for another 2 or 3 minutes.
  3. Pour coconut milk and butternut squash, bring to a simmer, and partially cover for 20  minutes.
  4. Meanwhile, in a blender or food processor combine cilantro, basil, and spinach. Set to the side until mixture if finished simmering.
  5. Add green mixture and combine for one minute. Serve warm and enjoy!

Fried Rice… without the rice

Eminem is by the far one of the best musicians to spin to. I am not kidding. The song from 8 mile has an amazing beat for high resistance…

Okay, now that I got that off my chest I can reveal one of my new recipes. I am not kidding about Eminem and I am not kidding about these veggies, both are life changing.

This recipe is delicious and packed with nutrients. I had gotten the idea from another blog, however I changed the recipe dramatically and the result is definitely worth posting about. I made this dish this past Sunday and it has held up quite well in the fridge.

You can defiantly add rice (small quantities) however I found that I didn’t really want any because the flavor was great on its on.

Fried Rice without the Rice

(gluten free and vegan)

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Ingredients:
Serving :4
Calories: About 150 without rice

  • 1/2 bag of frozen peppers and onions (I used trader joes because thats what I had)
  • 1/2 bag frozen asparagus (cut into small pieces)
  • 2 c kale
  • 2 c spinach
  • 1 bag of organic broccoli
  • 1/2 c frozen peas
  • small container of sliced mushrooms
  • 2 carrots peeled and chopped
  • 1/4 c green onions
  • 3 tbsp chopped fresh ginger
  • 3 tbsp egg whites
  • 1 tbsp sesame oil
  • 4 tbsp gluten free soy sauce
  • 1 tsp red pepper paste
  • 1 tsp red pepper flakes
  • 1 c Trader Joes quick cook brown rice

    fresh!

    fresh!

Directions:

Step 1: Split oil. In a small pan heat half of oil and cook egg whites. Flip for omelet  remove from heat and place on plate. Cut eggs into slices and set aside for later.

do not scramble

do not scramble

Step 2: In a large sauce pan heat remaining oil in pan. Add ginger and onions and saute for about 4 minutes.

74Step 3: Add broccoli, frozen veggies, mushrooms and carrots to pan. Stir consistently until veggies become tender (about 10 minutes)

75Step 4: Add  peas, soy sauce and spices to mixture and stir to coat. Continue to let cook. The veggies should produce juices which will help create a “sauce” with the soy.

Step 5: Add the spinach and kale. Allow for greens to wilt down and continue to stir with sauce. Add in eggs after greens have settled.

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Step 6: Place ingredients in air tight container and store for the week! I made the rice separate so that I could have less rice than my husband. If you want to combine them immediately add rice to mixture, stir and then put in container.