Gluten Free Quiche

I have been reluctant to try to make a quiche as I have not found a GREAT Gluten Free pie crust. As the gluten free product category expands in stores, so too do the possibilities for transforming recipes in the home kitchen. I decided to take the leap and make a quiche using GLUTEN FREE BREAD CRUMBS instead of a pie crust. A quiche can be eaten any meal of the day. Like risotto, pasta, soups, and pizza, it is a great way to use vegetables you have on hand in the refrigerator…perhaps several vegetables of which you have small quantities.

Base Ingredients:
4 eggs
2 cups milk (I use Almond Milk)
1 ½ cup shredded cheese (I used 1 cup of shredded cheddar blend and 1 cup of Italian blend)
2 cups vegetables (I used button mushrooms, red onion, and red bell pepper)

Instructions:
Preheat the oven to 350 degrees
Cut the vegetables into small pieces with a knife or mandolin
Combine the eggs, milk, and vegetables in a pan
Spray a pie plate with oil and add bread crumbs to line the bottom of the pie plate
Bake for 30-45 minutes … or until knife comes out clean.
Let cool for 10-15 minutes and serve.

HINT: Slide a knife around edge of pan to get the quiche to slide out without sticking!

Options:
Add Canadian Bacon or Ham
Add the diced vegetables you prefer/have remaining in the refrigerator.

Serving Instructions:
As a LUNCH/DINNER: Serve with a salad and Gluten Free roll
As a BREAKFAST: Serve with fruit and a muffin

Grown Up Macaroni and Cheese

Many of us had macaroni and cheese in some form, homemade or prepared, when we were children. As adults, we look to recreate that comfort food with a bit of sophistication. There are many variations to this tried-and-true comfort food!

The star of the show in this dish is Tolerant Organic Black Been Rotini; a Gluten Free pasta that adds flavor and fiber to every meal.

Base Ingredients:
• 2 Cups Tolerant Black Bean Rotini
• 2 Cups Cheese (I used 1 1/2 cups Cheddar blend and ½ cup Italian blend)
• ½ Cup Milk (I used Almond Milk)
• 1 TBSP Butter (I always use unsalted)
• 1 TBSP Gluten Free Quinoa Flour (Any Gluten Free flour will work)
• 2 TBSP Chipotle Seasoning (this is mild…use a real Chipotle Pepper in addition to the dry seasoning or double seasoning if you wish more spice)
• 1 ½ cups thinly sliced vegetables (I used Red Bell Peppers and Red Onions sliced on a mandolin)
• 4 TBSP Gluten Free Panko Bread Crumbs

Other Variations:
• For a thinner sauce, add more milk
• Add 1 diced tomato
• Substitute Shallot for Onion
• Add Diced Garlic (2-4 cloves depending on your spice preference and size of cloves)
• Substitute Broccoli and/or Cauliflower for the vegetables and substitute Paprika for Chipotle seasoning
• Add meat such as Gluten Free Sausage or Canadian Bacon

Instructions:
1. Use a mandolin to cut the vegetables into small strips…or use a knife and cut the vegetables into small pieces. Place in a pan with a TBSP of olive oil and sautee until onions are translucent. (Reserve some vegetable for garnish if you prefer.)
2. Add 1 TBSP butter and 1 TBSP Gluten Free Quinoa Flour into the pan and melt it. Stir to combine the flour with the melted butter and vegetables. Remove from the heat.
3. On another burner, bring water to a boil in a pot and, once boiled, add 2 cups Tolerant Organic Black Bean Rotini. Cook the pasta 5 minutes then strain.
4. Add the vegetable and cheese pan back to the stove on low heat, add the pasta and seasoning, and stir to combine.
5. Serve…garnish with extra vegetables and panko breadcrumbs if you wish a little crunch.

Meal Ideas: This can be a main dish or side dish. Make a salad or vegetable to accompany the main dish or sandwich to accompany the side dish.

Maraschino Oats

Base Ingredients:
1/4 cup uncooked rolled oats
1/3 cup Cherry Man Maraschino Cherries (in their juice)
1/4 cup low-fat yogurt (Greek Suggested...plain for a tart taste...vanilla for sweet)
1 teaspoon dried chia seeds
1/4 teaspoon vanilla extract
1 tablespoon vanilla protein powder (Gluten Free)
HINT: If you use VANILLA (Greek) Yogurt you can eliminate the added vanilla flavoring

Variations:
Substitute 1/3 cup milk of your choice and add ½ cup berries of your choice for the Maraschino Cherries

Instructions:
Combine the ingredients in an airtight container. Place in the refrigerator to set over night. You can eat the breakfast at home or take it with you to eat once you get to work!

HINT: California is in a severe drought. When I make this recipe just for myself, I create this recipe in the container in which I will eat it to save water! If you multiply the recipe you can put it in individual serving containers or use a large container for people to serve out a portion they wish.

Time Needed:
Prep Time: 5 minutes
Refrigerate: Overnight

Serving Suggestions:
I like a warm breakfast so I took mine out of the refrigerator the minute I woke up and it was near room temperature when I ate it!
Add diced nuts and/or dried fruit. I added raw almonds, dried pineapple, and dried cherries.
Include a cup of tea - Ginger would be a great option.

Black Bean Pasta with Meatballs

Many pastas dishes are deemed flavorful based on the sauce, not the components of the meal. I love using Tolerant pastas as they are flavorful on their own and deserve to be a featured flavor in the dish in which they are used. This BLACK BEAN PASTA with MEATBALLS dish has a simple garlic and olive oil sauce to coat the pasta, to play a supporting role, to the pasta’s leading role.

In developing this recipe I looked to combine flavor profiles as well as color. Since we eat first with our eyes, I wanted the dish to look appealing…and the taste to echo the appearance! This dish serves two. Increase quantity as desired for larger portions.

Base Ingredients:
Zucchini and/or Squash (2 small of each)
Vidalia (Sweet) Onion
Garlic
Tolerant Black Bean Pasta
Meatballs
Olive Oil

Variations:
Omit the meatballs and keep the dish Vegetarian/Vegan
Use homemade meatballs (beef, turkey, chicken or pork)
Use another lean protein or tofu

This quick and easy dish is great for a take to work lunch. It packs reheats well!

Instructions:
1. Dice the vegetables into uniform sizes. (I like the variety for the color contrast.) This
should yield about 3 cups.
2. Dice 4-6 cloves of garlic (depending on size)
3. Place diced vegetables in a pan and sautee in ¼ cup of olive oil.
4. Once the onion is translucent check the vegetables. You can cook until soft or leave al
dente…your choice!
5. While the vegetables are cooking you can sautee meatballs (if they are not cooked already).
I make homemade meatballs with a ratio of 2 cups of meat to 1 cup of ground flax seed meal.
Combine the ingredients and form them into evenly sized balls. Place the meatballs in a pan
with a TBSP of olive oil. Turn from time to time to cook all sides evenly.
6. When the vegetables are done, turn off the pan and begin to boil 4 cups of water in a small
pot.
7. Once the water boils, add 1 cup of black bean pasta to the pot and cook for about 5 minutes
(cook JUST shy of the instructions on the box).

Red Lentil Leek Pasta

Six simple ingredients accompany Tolerant Red Lentil Pasta to create a delicious and satisfying meal.

Base Ingredients:
1 Leek (I used Organic) washed and chopped into small circles
2 cups of mushrooms chopped length-wise
1 tbsp butter
½ cup water
1 cup white beans
2 Cups Tolerant Red Lentil Pasta

Variations:
Substitute Squash, Zucchini, or Sweet Potatoes for Mushrooms
Substitute 2 Shallots for Leek
Use Low Sodium Broth instead of Water
Use Coconut Oil rather than Butter

Instructions:
• Wash and cut leeks into small pieces and add to the pan
• Add the butter to the pan and turn on medium heat
• After cooking about 15 minutes, add the mushrooms and cook an additional 5-10 minutes.
• While the mushrooms are cooking, boil water to cook the pasta
• Once the water boils, add 2 cups of Tolerant Red Lentil pasta and cook, stirring once, for 5
minutes.
• Reserve 1 cup of the pasta water and drain pasta
• Add pasta, pasta water, and beans to the pan with leeks, mushrooms, and butter
• Cook until liquid is reduced to a trace

Serve with a salad or a gluten free roll and piece of fruit.

NOTE: You can use beans from a can or those you rehydrate on your own. Re-hydrating on your own allows you to control your sodium intake. Always RINSE beans from the can.

Marion Blackberry Chia Salad Dressing

Today I was making a salad with a variety of greens, some of which are bitter in flavor than others. I used two varieties of leaf lettuce, arugula, spinach, and beet greens. I decided that I should have a dressing that was a bit sweeter than oil and vinegar to even out the flavor profile of the greens. I turned to a favorite, World of Chia Marion Blackberry Fruit Spread, to create a salad dressing that was the STAR of the meal.

Base Ingredients:
1 TBSP Marion Blackberry Fruit Spread (or flavor of your choice)
½ TBSP Unsalted Butter
¼ Cup Water
½ Cup Walnuts (or nut of your choice to add protein to the salad)
Enough Lettuce/Greens for the size salad you wish to make
1 Cup Small White Beans (or beans of your choice)

Variations:
Add Sesame Seeds, Sunflower Seeds, or Pepitas for a garnish
Omit beans and add a lean protein atop the bed of greens
Add some vegetables (carrots, peppers, broccoli, or cauliflower) diced into small pieces to the salad topping
Add cabbage to the salad or use cabbage instead of lettuce/greens
Add some grated parmesan cheese to the top of the salad as it is served.

Instructions: (DRESSING for 2 Salads)
Place the Chia Fruit Spread, butter, nuts, and beans to a pan.
Cook on low heat
While the dressing is cooking, wash and drain the lettuce/greens and chop into small slices/pieced. Place in salad bowl(s)
Once the liquid has come close to evaporating, remove the pan from the heat and transfer the dressing to the top of the salad.
Serve.

Serving Suggestion:
A small salad can accompany soup, sandwich, or a lean protein
A large salad could be a meal on its own.

Sunflower Seed Smoothie

Sometimes a smoothie is just what you need after a workout or as a quick start to your day. Once Again Sunflower Seed Butter is the STAR of this recipe ... it makes a smoothie that tastes like chocolate milk.

Base Ingredients:
2 TBSP Once Again Sunflower Seed Butter
1 Very Ripe Banana
8 Ounces of Almond Milk (1 glass)

Optional Ingredients:
2-4 TBSP Honey to add sweetness…make the smoothie first to see if you wish to add honey. If so, add 2 TBSP first then blend again. Taste. Add the 2 additional TBSP if needed.
1 TBSP Gluten Free Protein Powder
Use flavored or no sugar Almond Milk if you prefer
Substitute any milk product for the Almond Milk

Instructions:
Place ingredients into a blender
Blend for about 1 minute
Serve

Options:
Garnish glass with a strawberry, piece of banana, or rice cake
Garnish with a sprinkle of cinnamon or nutmeg

HINT: From start to finish you can have this high protein meal in a glass ready and cleaned up in 10 minutes. This recipe is for ONE Glass...increase the recipe accordingly if you wish to make multiple glasses!