Tag Archives: zucchini

Sweetened squash and tofu stir fry

Each Sunday, I think of something to make for my lunches during the week.  I try to find a good mix of protein, carbs, and also something a little more fun than just a sandwich on gluten free bread (although those weeks certainly do happen!).  This week, I made a sweet tofu stir fry with fall vegetables.  It is delicious, and people are constantly asking me what smells so good in the microwave at school!  If you don’t like tofu, this recipe could easily be used with chicken.

Sweetened Squash and Tofu Stir Fry

Pieces:

  1. one container pre- cut butternut squash (or one squash you peel and cut up yourself into one inch cubes)
  2. 2 zucchini, cut into rounds
  3. 2 yellow squash, cut into rounds
  4. one block firm tofu, drained and dried
  5. 2 tbsp. cinnamon
  6. 2 tbsp. pumpkin pie spice
  7. 2 tbsp. honey
  8. 1 tbsp. brown sugar
  9. salt and pepper
  10. cooking spray

Process:

  1. Cut the tofu block into one half inch by one half inch cubes.  Lay the cubes between two dish towels and let dry for a couple hours.
  2. In a large saute pan, add the butternut squash cubes and cooking spray.
  3. Over medium- high heat, let the butternut squash saute for 5 minutes.  Stir every minute or so.
  4. Add the zucchini and yellow squash rounds.
  5. Season with salt and pepper and stir the veggies every couple minutes.
  6. When the veggies start to soften, add the dried tofu cubes.
  7. Season with cinnamon, pumpkin pie spice, honey, and brown sugar.
  8. Continue stirring every couple minutes until the veggies are fork tender.
  9. Serve hot by itself or over rice, quinoa, or your favorite grain.

Happy Allergy Free Eating!

 

 

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Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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Pecan Fried Zucchini with Lemon Aioli

 

Last week I ventured out to my local farmer’s market to support my local community.  I bought a few tomatoes, zucchini, and some strawberries.  This week, the zucchinis were looking a little sad, so I made fried zucchini sticks… crusted in pecans… and dipped in homemade lemon aioli.  Super delicious combination!

Pecan Fried Zucchini with Lemon Aioli

Pieces:

  1. 2 zucchini
  2. one bottle vegetable oil
  3. one cup pecan meal (or just finely chop pecans in the mini chop)
  4. 2 egg whites
  5. 4 tbsp. mayo (or vegan alternative)
  6. one half tsp. finely chopped garlic
  7. the juice of one half of a lemon
  8. one tsp. lemon zest
  9. sprinkle of salt and pepper

Process:

  1. Fill a deep pan with the oil and put over high heat.  (Don’t worry… it doesn’t all get absorbed!)
  2. Cut the zucchini into sticks, about a half inch wide and two inches long.
  3. Put the egg whites and pecan meal into separate bowls.
  4. When the oil starts to simmer, dip each zucchini stick into the egg whites and then the pecan meal.  Then drop it into the oil.
  5. Do about 6-7 sticks at a time, let them simmer in the oil about 10 seconds, then take them out with a slotted spoon and let cool on a paper towel.  Repeat with another 6-7 sticks.  You might want to use new oil halfway through because it starts to get dark, personal preference.
  6. When all the zucchini are fried, make the aioli.  Combine the mayo, garlic, lemon juice, lemon zest, and salt and pepper in a bowl.  Stir to combine.
  7. Serve the zucchini hot with the aioli dipping sauce.

Happy Allergy Free Eating!

 

 

 

 

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Fiesta Chili

Always looking for lunch ideas, I decided to make a light version of chili using turkey, white beans, and nutrient rich vegetables.  It is colorful, festive, and full of flavor.  A great spring time twist on the hearty winter meal.  It definitely spiced up my day!

Fiesta Chili

Pieces:

  1. 1 pound ground turkey meat
  2. 3 tbsp. olive oil
  3. 2 tsp. cumin
  4. 2 tsp. smoked paprika
  5. one half of an onion, chopped
  6. salt and pepper, to taste
  7. 1 tsp. red pepper flakes
  8. 2 green peppers, chopped
  9. 2 yellow peppers, chopped
  10. 1 zucchini, chopped
  11. 2 cans diced tomatoes with chilies
  12. 1 can small white beans
  13. 1 can black eye peas

Process:

  1. In a large deep saute pan, add the turkey, oil, cumin, paprika, onion, salt and pepper, and red pepper flakes.
  2. Stir constantly, mixing the flavors and breaking up the turkey into small chunks.
  3. When the turkey is almost cooked through (about 5-7 minutes), add the chopped green peppers, yellow peppers, zucchini, diced tomatoes, white beans, and black eye peas.
  4. Cover and let simmer about 30 minutes on medium-low heat.
  5. Cook for the last 10 minutes uncovered.
  6. Serve hot!

Happy Allergy Free Eating!

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Pumped Up Pasta Primavera

With the spring weather coming (or already here?), you can start to see the increase in vibrantly colored vegetables available.  To someone who’s diet is half fruits and vegetables, this excites me!  So this week I made full use of the vegetable section at the grocery store, and made a healthy, vegetarian, and pumped up pasta primavera.

Pumped Up Pasta Primavera

Pieces:

  1. 2 zucchini, washed and chopped into bite size pieces
  2. 2 yellow squash, washed and chopped into bite size pieces
  3. 1 red pepper, washed and chopped into bite size pieces
  4. 2 handfuls green beans, ends cut off and beans cut in half
  5. 1 package chopped mushrooms
  6. 2 handfuls snap peas, ends cut off
  7. 2 sprigs rosemary
  8. 5 large basil leaves
  9. juice of one half of a lemon, plus a little rind
  10. 3 tbsp. olive oil
  11. 1 tsp. sea salt
  12. 1 tbsp. lemon pepper
  13. half package of gluten free pasta
  14. 3 tbsp. vegan butter
  15. 3 tbsp. chopped parsley
  16. 1 tbsp. chopped chives, for garnish
  17. salt and pepper, to taste

Process:

  1. In a large saute pan over medium heat, saute the chopped zucchini, yellow squash, red pepper, and green beans with olive oil, sea salt, lemon pepper, and lemon juice.
  2. Saute until barely tender (about 7 minutes), stirring every few minutes.
  3. Add the mushrooms, snap peas, lemon rind, rosemary, and basil.
  4. Saute for another 5 minutes, until vegetables are crisp but tender.  Remove the rosemary and basil when done cooking.
  5. While the vegetables are cooking, cook pasta according to package directions.
  6. When the pasta is done and drained, put it back in the pan with the butter and parsley.  Stir until butter is melted.
  7. Add the vegetables and stir until combined.
  8. Serve hot, with chopped chives and salt and pepper on top.

I love this recipe because there are so many variations and you can really make it your own… choose your favorite vegetables, spices, protein sources.  Hope you enjoy!

Happy Allergy Free Eating!

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Sweet Lemon Pepper Chicken

I came home tonight later than I thought I would, so I had to think fast when making dinner.  I ended up using one cutting board, one knife, 2 baking pans, and only about 45 minutes!  Out came Sweet Lemon Pepper Chicken and Italian Zucchini Rounds.  Both added some great flavor to a busy evening.

Sweet Lemon Pepper Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tbsp. honey
  3. juice of one half of a lemon plus 4 lemon slices
  4. 1 tbsp. pepper
  5. 1 tsp. sea salt

Process:

  1. Drizzle honey over the chicken breasts.
  2. Pour lemon juice over chicken, then season with salt and pepper.  Add more pepper if you like a kick!
  3. Place 2 lemon slices on top of chicken breasts and bake at 375 degrees for 30-35 minutes.

 

Italian Zucchini Rounds

Pieces:

  1. 2 zucchinis, cut into small rounds
  2. 1 tbsp. olive oil
  3. 1 tbsp. red wine vinegar
  4. 1 tbsp. dried parsley
  5. 1 tsp. garlic salt
  6. 1 tsp. sugar
  7. salt and pepper to season

Process:

  1. Toss zucchini with olive oil, red wine vinegar, parsley, garlic salt, sugar, and salt/pepper.
  2. On a baking sheet, bake at 375 degrees for 35 minutes.

Happy Allergy Free Eating!

 

 

 

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