Awakening Internal

Personal growth through the eyes of love


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Gluten Free Lasagna

This is another one of my favorite recipes from my mother, that I have taken and made gluten free.  I have also made a dairy free version, but I have to admit that it just wasn’t the same.  I think I need to try some different dairy free products and test it again.  When I do, I will definitely post an update.  I do use Romano cheese though, which helps reduce the amount of dairy.  Romano cheese is made from sheep’s milk, just check the label though, because sometimes cow’s milk is listed as an ingredient.  Also, use organic ingredients when you can.  Whole Foods has a great selection of organic spices.

Prep time:
90 minutes
Cooking time:
60 minutes
Yields:
8 people
Ingredients:

2 lbs hamburger (bison or organic, grass fed ground beef)
1 1/2 tsp minced garlic
3 -15 oz cans of diced tomatoes
1- 8 oz can of tomato sauce
1/2- 6 oz can of tomato paste
1 tsp salt
dash of black pepper
1 tablespoon oregano
1 pack of Stevia
1 tsp of minced onions
2 big bay leaves
gluten free lasagna noodles
Cottage Cheese
Mozzarella Cheese

Directions:
Brown 2 lbs of hamburger  w/ 1 ½ tsp minced garlic
Add 3 can of diced tomatoes (15 oz)
1 can tomato sauce (8oz)
½ can of tomato paste (6 oz)
1 tsp salt
Sprinkle black pepper
1 tbsp oregano
1 pack of Stevia
1 tsp minced onions
2 big bay leaves
Cook for 30 minutes
12 gluten free lasagna noodles, boil and run under cold water
1st layer- noodles
Cover w/ sauce
Cottage Cheese
Sauce to cover
Noodles
Mozzarella Cheese
Sauce to cover
Noodles
Remaining sauce
Romano cheese to cover
***Most important ingredient- LOTS of Vitamin “L” (LOVE)***
Bake at 300 for 30 minutes and let rest for at least 15 minutes…IF you can 

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Spanish Rice and Stuffed Peppers

Ingredients:

1 cup of prepared organic brown rice

1 Can of Organic Black Beans, drained

1 Can of Organic Diced Tomatoes

1 Can of Organic Tomato Sauce

1 green bell pepper

4 Bell Peppers (Red, Yellow and Orange)

1 small organic yellow onion

1 clove of garlic, minced

Himalayan Salt and Black Pepper to taste

Directions:

Sauté onions and bell peppers with one garlic clove minced
Once veggies are sautéed, add a can of diced tomatoes and a can of black beans
Add salt and pepper to season
Add brown rice (make a cup of rice ahead of time. 1 cup of rice and 2 cups of water, bring to boil, turn heat down to low and cover for approximately 40-45 minutes)
Add just enough tomato sauce so the rice isn’t “dry” but it shouldn’t be soupy.
Cut the tops off of red, yellow and orange bell peppers and boil them for 5 minutes and then stuff them with Spanish rice and pour a little bit of the tomato sauce over the top of stuffed peppers and bake on 350 for about 30 minutes (cover with tin foil if they start looking too done).

This is a delicious AND beautiful recipe …ENJOY!


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Roasted Portobello Mushroom

Look at this fab dinner! Lightly toasted Udi’s gluten free baguettes , roasted Portobello mushroom, topped with sauteed onions, peppers and basil and then i topped THAT with fresh baby arugula. All organic ingredients! YUMMMMM…. What’s your fave meal?

mushroom

Ingredients:

Portobello Mushroom

Olive Oil

Clove of Garlic, minced

1/4 Red Onion, Sliced

1/4 Bell Pepper (Red, Yellow or Orange)

Fresh Basil (chopped)

Handful of Arugula

Directions:

Preheat oven to 400

Wash mushroom, break stem off and brush with olive oil and top with 1/2 of your minced garlic, Himalayan salt and pepper to taste.  Put in preheated oven for 12 minutes.

Meantime, while mushroom is roasting, sauté you onions, peppers, chopped stem of mushroom, basil and garlic.  When tender, remove from heat.

Take mushroom out when time is up and top with sautéed veggies and fresh arugula

Did you enjoy this recipe?  Feel free to share with someone that you know would enjoy and comment in the comments section, I’d LOVE to hear from you!

 

 


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Banana Bread-Gluten and Dairy Free

Banana Bread

I have taken a favorite recipe of mine, from my mother and tweaked it so I can have a gluten and dairy free version of banana bread, being that I’m intolerant to both gluten and dairy.  A lot of the time, when I purchase gluten and dairy free breads, I find that they are dry and a little tough…but you will NOT find that with this recipe!!  This banana bread is moist and I mean MOIST and very soft…probably because we really didn’t even give them time to cool down before we started shoving them in our pie hole!!

INGREDIENTS:

Not quite ¾ cup of Grade B maple syrup (organic)

½ cup earth balance shortening

3 ripe bananas (organic)

2 eggs well beaten (local, organic)

1 1/3 Bob’s Red Mill Flour

½ teaspoon salt

1 teaspoon baking soda

1/3 cup chopped pecans (organic)

Directions:

Cream syrup and shortening together then add bananas and eggs. Put flour, salt and baking soda together separately and mix.  Blend wet and dry ingredients and pecans but don’t over mix.  Bake in a loaf pan for 50 minutes at 350 degrees or in a muffin pan for approximately 12-15 minutes.

When you try this recipe, please comment on this post and let me know just how DELISH you think it is too!!!


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Pumpkin Soup

 

Tis Punkin’ Season!!!

It’s amazing how my body craves foods that are in season. This is something that started about 3-4 years ago for me. Craving foods that are in season; this is how our bodies are designed to operate and if our digestion is working correctly and addictions aren’t driving our cravings, then our bodies will crave what our bodies need AND seasonal. Today I threw together a new creation that I wanted to share with you.

Pumpkin Soup
(It’s important to use organic ingredients every opportunity you can)

Put a spoonful of ghee, butter, earth balance (whatever you use for butter) in your pan to melt.
Puree a few carrots, quarter of a sweet onion, half of a clove of garlic and coconut milk. Add pureed mixture to melted butter and stir in one can of pumpkin. Add a pack of stevia, honey or maple syrup (whatever you prefer),a little vanilla, cinnamon, salt and pepper to taste. Add additional coconut milk if needed to reach desired consistency. Bring to a slow boil, slowly stirring the whole time and cut heat down to low for five minutes.

It’s ready to eat! I did grind a little salt and pepper on top once in my bowl and its delicious!

Let me know if you try it and I’d love to hear what you think about it!  Start to finish took me about 10-15 minutes total, super quick and super easy!

 

Pumpkin Soup


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Roasted Summer Squash

Roasted Summer Squash

Preheat oven to 400°

Ingredients:

1-yellow squash, sliced

1-zucchini, sliced

1-small red onion, sliced

1-handful of mushrooms, sliced

1 cup of pecan pieces

1-clove of garlic, minced

salt and pepper

Directions:

Combine all ingredients in a bowl and toss with olive oil, sea salt or Himalayan salt and cracked black pepper until all vegetables are coated with the olive oil. Bake uncovered for 30 minutes.  How easy is THAT??!!!

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Some of my fall faves!


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Homemade Veggie Soup

Homemade Veggie Soup

Ingredients:

2 Free Range Chicken Legs

2 tablespoons Organic, cold pressed Extra Virgin Olive Oil

2 Cartons of Organic Vegetable Soup Broth

2 Cloves of garlic (1-keep whole, just peeled and 1-minced)

Organic Kale (washed and torn from the stem, tear into bite size pieces)

Organic Onion (sliced and diced)

Organic Carrots (julienne)

Organic Parsnips (peel with carrot peeler and julienne)

Organic Cauliflower

Organic Celery (julienne)

5 Organic Red Potatoes (halve and slice)

Directions:

Boil chicken legs with a clove of garlic, salt and pepper
In a separate pot, sauté onions and fresh, minced garlic in two tablespoons of olive oil with salt and pepper, until tender.
Add two cartons of organic vegetable broth.
Meantime, julianne carrots and parsnips, halve and slice 5 red potatoes. Chop cauliflower and celery.
When chicken is falling off of the bone, discard the skin and bones and combine the chicken, veggie broth and the broth from the boiled chicken. Add all veggies and simmer until the potatoes are tender, last five minutes add kale.

This would be great to make on Sunday to have for the week. It’s so good that you won’t even want to grab a bite to eat while you’re out and about because you will know you have this waiting for you, ENJOY!!
Homemade Veggie Soup