Broccoli Pea Pesto // Snowed in!

If you live in the Midwest (ok, pretty much most of the US right now) then you understand the frigid arctic weather we’ve been having lately!  There have been sequences of days that we have pretty much just stayed in the house because it was too dangerous to travel, either due to intense cold or blizzard conditions.

Mary and I took the opportunity to cook up some gluten-free, dairy-free deliciousness while we waited for the snow to melt… though that could still be a while…

Gluten-Free, Dairy-Free Broccoli Pea Pesto

Most pesto recipes call for large quantities of basil and pine nuts–which, at this time of year end up being expensive and hard to find.  Peas give the pesto a sweet flavor, while the broccoli lends its earthy flavors to make this a recipe something you will love making over and over again.  Almonds make a great substitute for pine nuts–but if you really can’t imagine a pesto without the intense flavor of pine nuts, by all means, experiment away!

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1/3 cup whole almonds

1 cup steamed peas

1 cup steamed broccoli florets

1-2 cloves garlic

1 1/2 tsp salt

1 tbsp basil, dried or chopped fresh leaves

1 tbsp olive oil

Cooked rice pasta

1. Grind almonds in a food processor until almost almond meal.  We froze our almonds, which made them hard and good for chopping in the food processor without turning into almond butter.

2. Add peas and broccoli.  Pulse until coarsely chopped.  Add garlic, salt, basil, and olive oil.  Pulse until mixture is thoroughly combined, but not a fine paste.  The trick is to preserve the different textures without making the pesto too chunky or too fine.

3. Spoon pesto over cooked noddles until they are thoroughly coated.  If mixture seems dry, add another drop of olive oil.  TIP: To keep the pasta from sticking to each other before adding the pesto, try 1 tbsp of coconut oil melted over the noddles while they are still hot.

4. Serve and enjoy warm!

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Laura’s Lunch Ideas: Tropical Fruit Platter

Fruit Platter

Food can be healthy, appeasing, and appetizing!

Sand: half of a pear

Trunk: half of a peeled banana

Leaves: half of a kiwi

Coconuts: three cherries

Serve with your main lunch dish–chicken salad, omelette, chili bowl, etc 😀

Now, wasn’t that easy?

Want to learn more about how to bake gluten-free?

Check out our ebook: The Twins’ Guide to Gluten-Free Baking: 25 Quick & Easy Recipes for Busy Bakers

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Laura’s Lunch Ideas: Gluten-Free Hamburger Meal!

Hamburger

Some of my gluten-free friends eat their hamburgers between lettuce leaves,  I prefer my hamburger over a bed of sautéed zucchini, covered with a slice of swiss cheese and accompanied by some sweet potato chips and homegrown cherry tomatoes.

Want to learn more about how to bake gluten-free?

Check out our ebook: The Twins’ Guide to Gluten-Free Baking: 25 Quick & Easy Recipes for Busy Bakers

Now Available from Amazon Kindle for only $2.99!

Don’t have a kindle?

Download a free kindle reader app for your iPad, smartphone, or computer!

Laura’s Lunch Ideas: Omelette for Lunch!

Omelette for Lunch

From my séjour in France I learned to enjoy a hearty lunch like les français.  We (the americans) used to speculate whether or not eating a hearty lunch contributed to the perfect build of French women.  Whether or not, it’s always a good idea to stock up on healthy veggies and good protein for your big meals of the day!

For this lunch I used:

1/2 red onion

1 small zucchini

1 tsp herbes de Provence seasoning (lavender, rosemary, oregano, basil etc)

1/2 avocado

1 egg

pinch of salt

drip of olive oil

Heat up your frying pan first (I like to use our smallest one for washing convenience) then add just enough oil to coat the bottom of the pan.  Sauté onion and zucchini for a minute before adding the herbes de Provence and the salt.

Cooking with herbs right off the bat brings more flavor to the meal–the heat releases the flavor during the cooking process.

Scramble the egg and pour over vegetables.  Mix and stir over heat until egg has been thoroughly cooked.

NB: This is not a real omelette in the real sense–my father calls it a lazy man’s omelette.  It’s that easy!

Serve with peeled avocado.

Enjoy!

Want to learn more about how to bake gluten-free?

Check out our ebook: The Twins’ Guide to Gluten-Free Baking: 25 Quick & Easy Recipes for Busy Bakers

Now Available from Amazon Kindle for only $2.99!

Don’t have a kindle?

Download a free kindle reader app for your iPad, smartphone, or computer!