Gluten-Free Lasagna: Truly Awesome!

Ingredients:

• Tinkada Organic Brown Rice Pasta
• 1 Tbsp sea salt
• 1 lb Ground Turkey, browned
• Organic Spaghetti sauce (or make your own)
• 1 can Organic Diced Tomatoes
• 1/2 tsp Oregano, fresh chopped
• 1 Tbsp Italian seasoning
• 1 Tbsp basil, oregano chopped
• 1 tsp garlic salt
• 1 tsp onion powder
• 2 Tbsp basil, fresh
• 2 Tbsp parsley, fresh chopped
• 1.5 cups low-fat cream cheese
• 1 cup Parmesan cheese, fresh grated
• 1 cup Cheddar cheese, shredded
• 1/2 cup Chevre goat cheese
• 3 Tbsp goat cheese sour cream (can use regular sour cream)
• Sliced parmesan cheese, fresh

Pasta

Bring 2 quarts water to boil. Add rice pasta and 1 Tbsp sea salt to the boiling water. Keep heat on for 2 minutes. Turn off heat, keep lid on and allow pasta to cook in the water for 20 minutes.

Cheese Mixture

Add fresh chopped basil (I used Genovese and Purple Basil), parsley, and half of the oregano to a mixing bowl. Add in all the cheeses – cream cheese, Parmesan cheese, Cheddar, Chevre, and the sour cream. Mix well with the herbs.

Pasta Sauce

In a saucepan, heat up the pasta sauce. Add in the tomatoes, oregano, garlic salt, onion powder, Italian seasonings, and any veggies that you might like, including mushrooms, bell peppers, or spinach. Add in the ground turkey and heat for about 10 minutes.

Putting It All Together

In a 9×13 casserole dish, lay out a row of the lasagna pasta noodles. Spoon the pasta mixture on top of the noodles until it coats it evenly. The cheese mixture is not easy to just spread out. Either put it in a pastry bag or a sandwich bag and cut out a corner, or do what I did, and just plop gobs of cheese everywhere. Add another layer of noodles, sauce, cheese. Repeat until you have no more noodles or space in the dish. I always end with a layer of sauce on the top. Then spread the shaved Parmesan cheese and a little Cheddar cheese on top. In a preheated 400F oven, put in the uncovered lasagna and bake for 25 minutes.

My picture might not be the best, but this was by far the best tasting lasagna I have ever made. I served it at a networking event and it was a major hit.

Yields: 12 servings

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Spinach Quinoa with Ground Turkey

Ingredients:

• 1 cup Quinoa
• 2 cups chicken stock
• 1 Tbsp goat butter
• 1 Tbsp Italian seasonings
• 1 can diced tomatoes
• 1/2 fresh parsley, chopped
• 2 cups spinach, raw
• 1 cup scallons, chopped
• 1 lb ground turkey meat, browned

Yields: 6 Servings

Brown the ground turkey and set aside. Bring chicken stock and butter to a boil, then add in quinoa and Italian seasonings. Cook on medium heat for about 15-30 minutes stirring occasionally. When the stock is almost completely absorbed add in the tomatoes, parsley, spinach, and scallions. Stir them in slowly and cook for 5 minutes. Add in the ground turkey meat and give it a great big stir.

Can sprinkle fresh Parmesan cheese on top if desired. Enjoy!

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Mexican Quinoa

Ingredients:

• 3 cups vegetable broth
• 3 garlic gloves, crushed
• 1 1/2 cups Quinoa
• 1/2 lemon, squeezed
• 1 Tbsp lemon pepper
• 1/2 can green chilies
• 1 can diced tomatoes

Yields: 8 Servings

This is by far my new favorite Quinoa recipe. I have to say that I surprised myself with how good this came out.

In a quart pan, Bring the vegetable broth, crushed garlic, lemon, and seasonings to a boil. Stir in the Quinoa. Reduce heat to medium simmer for 15 minutes or until all the liquid has been absorbed, stirring occassionally. The quinoa should be tender. Add in the tomatoes and green chilies and cook for another 5 minutes.

Use this as a side dish, or with diced chicken or fish, even as a wrap filler. I loved it!

If you are not using Bob’s Red Mill Quinoa, then make sure you rinse the quinoa first. This brand is already prerinsed. I found it at Costco for $10 for a huge bag.

Look at the nutrition in Quinoa! It has the most protein than any other grain.

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Steel Cut Oats with Almond Milk

Ingredients:

• 1 cup Steel Cut Oats
• 1/2 cup Vanilla Almond milk
• 1/2 cup raisins
• 1 tsp Cinnamon
• 1 Tbsp brown sugar

Yields: 4 Servings

Boil 2 cups water and add the Steel Cut Oats. Once the water has boiled down (10 minutes) add in all the other ingredients. Stir! The leftovers heat up easily, add a dash of almond milk if needed.

Steel Cut Oats is a great way to start the day! It is very filling and quite nutritious.

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Shallot & Garlic Quinoa

Ingredients:

• 1 shallot, diced
• 2 garlic gloves, crushed
• 1 Tbsp Goat Butter, (sub regular butter)
• 4 cups chicken broth (sub vegetable broth)
• 2 cups Quinoa

Yields: 8-10 Servings

This was my first time making Quinoa and my second time eating it. I have to say that I surprised myself with how good this came out.

In a quart pan, melt the butter and sauté the shallot and garlic until just golden brown. Stir in the chicken broth and the Quinoa. Bring to a boil then simmer on medium for 10-12 minutes or until all the liquid has been absorbed. The quinoa should be tender. Cool slightly, then fluff with a fork.

I mixed in some fresh ground pepper plus sprinkled a little bit of onion powder throughout. It was delicious! I can see adding some chives, lemon, and even cilantro (my favorite herb) to the next batch.

If you are not using Bob’s Red Mill Quinoa, then make sure you rinse it first. This brand is already prerinsed. I found it at Costco for $10 for a huge bag.

Look at the nutrition in Quinoa! It has the most protein than any other grain. You must try this as either a side dish or be creative and make it your main dish tonight!

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Green Protein Shake – It’s Yummy too!

Ingredients:

• 1 cup Almond milk
• 1 scoop Zrii protein powder
• 1 tsp flax seed
• 1 kiwi
• 1 med apple
• 1 cup spinach
• 2 Kale leaves

Put all the ingredients into a blender. Make sure the lid is on! Blend on medium for at least 1 minute.

~Add cucumbers, zucchini, or celery to the shake too. Use your imagination – and the kiwi and apple make the drink nice and sweet and you can’t even taste all those vegetables! You’re welcome.

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